I can’t believe my little guy’s birthday was about four months ago and I haven’t shared this cake. Time has been flying by this winter and I’m already prepping for Caroline’s fifth birthday that is coming up in a few weeks. Time needs to slow down a bit please.

I posted all about George’s birthday here, but I wanted to share the recipe for the Funfetti Layer cake. This was such a great recipe and I wish I had gotten some better pictures of it, but it was winter and rainy and it just didn’t happen. It’s also difficult to get pictures of birthday cakes since they are the center of the celebration and often gobbled up very quickly!

I decided to do a funfetti cake because I wanted to branch out a bit away from our norm of yellow, vanilla, and chocolate cakes. Plus, I thought the pops of color would be fun since the theme of his party was colorful polka dots. This cake was moist and fluffy and delicious. No need to grab for the boxed cake mix, just grab a package of sprinkles and make your own instead. Plus, you’ll have extra sprinkles for ice cream sundaes afterwards!

Funfetti Layer Cake

Ingredients

• 1 cup whole milk, room temperature (divided)
• 4 large egg whites, room temperature
• 1 whole egg, room temperature
• 2 tsp vanilla extract
• 1/4 tsp almond extract
• 2 3/4 cup cake flour, sifted
• 1 1/2 cup sugar
• 1 Tbsp + 1 tsp baking powder
• 3/4 tsp salt
• 12 Tbsp unsalted butter, room temperature and cut into cubes
• 1/2 cup rainbow sprinkles

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Pre-heat oven to 350 F. Prepare two 8-inch round pans. I use Wilton cake release but you can do parchment paper, grease, flour etc.

In a medium bowl, combine eggs, 1/4 cup milk, and extracts. Set aside.

In the bowl of your stand mixer, add flour, sugar, baking powder, and salt and stir for 30 seconds.

On low speed, add butter and mix for 30 seconds. Add remaining 3/4 cup milk and mix until incorporated. Increase to medium speed and mix for 90 seconds. Scrape sides of bowl.

On medium speed, add the egg mixture in three batches, allowing for about 20 seconds between each batch. Stir in the sprinkles until just combined, stirring too much and it will cause the sprinkles colors to bleed.

Divide batter into prepared pans and bake for 20 to 25 minutes, or until a tooth pick comes out clean when placed in the center. Be careful not to overcook.

Place on a wire rack and cool for 10 minutes before removing from pans.

Source: Sweetapolita

It’s been such an overwhelmingly busy winter and dinners have been a sore spot. I know my family could eat the same thing over and over again, but I needed to switch things up a bit while still catering to everyone’s likes. I wanted to find something easy to make, that yielded enough for leftovers, and was a treat from our regular menu. This Honey Chipotle Chicken hit the spot.

My husband likes heat, but I’m not too crazy about it. I also don’t like to serve the kids anything too hot, but this chicken had the right balance of sweet and spicy. My one year old son gobbled it up and didn’t think twice. My almost 5 year old had to be convinced to eat the enchilada, but the chicken itself was fine for her. I always have a serving of sour cream at the ready to cool things down but I didn’t need it for these enchiladas. The best part about making the giant batch of chicken in the slow cooker was that we had enough enchiladas to serve for two nights and I tossed the rest of the chicken and sauce in the freezer. I can make enchiladas again, or make some delicious nachos, taco, or sandwiches in the near future. This recipe is a win no matter how you look at it!

Honey Chipotle Chicken Enchiladas

Ingredients

• 3lbs boneless, skinless chicken breast
• 7 oz can chipotles in adobo sauce
• 3/4 cup honey
• 1/2 small onion, roughly chopped
• 3 cloves garlic
• Worcestershire sauce
• Black pepper
• 3 Tbsp cornstarch
• 12 tortillas
• 4 oz grated Monterrey Jack cheese
• Cilantro

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Place chicken in a large crockpot.

In a blender, add the chipotles, honey, onion, garlic, Worcestershire sauce, and black pepper. Fill the empty can from the chipotles with water and add to the blender as well. Blend for about 20 seconds until you have a smooth, pourable sauce.

Add the sauce to the crockpot and cook on low for 4 to 5 hours, or until chicken is done.

Remove the chicken and shred. Cover and set aside.

Skim the fat from the top of the sauce in the crock pot. Transfer the remaining liquid into a sauce pan and cook on medium high heat. Remove 1/2 cup of the sauce and whisk with cornstarch. Add the thickened sauce back into the sauce pan and stir. Continue to cook until the sauce boils and has thickened.

Pre-heat oven to 375 F.

Toss about 1/2 cup of the sauce with the chicken to moisten.

Pour 1/2 cup of sauce into the bottom of the a baking dish.

Place chicken and a small amount of cheese into each tortilla and wrap, place each enchilada into the baking dish seam down. Once you’ve finished with all of the enchiladas, top with 1 1/2 cups of the sauce and remaining cheese.

Bake for 15 minutes, until browned and the cheese has melted.

Top with cilantro and serve warm.

Served with cilantro rice as shown in photo

Yields 12 enchiladas and extra chicken to use for tacos or delicious nachos!

Source: Confections of a Foodie Bride

No one in my family likes mushrooms. I wont rule out the little ones yet though. When I have a steak, I have to have some mushrooms sauteed in butter and I’ll usually make a small batch for myself. If I have company that also likes mushrooms, I like to make these. These are so good and so easy. You can serve these with anything, you can even leave off the balsamic vinegar and they are quite lovely on their own. Roasting the mushrooms brings out their earthiness and the aromatic herbs just make them perfect.

I usually have some leftover so I’ll refrigerate them and then toss them in a pasta sauce the next next night. If you come up with any other good ways to incorporate them, let me know! I love roasting these because my house smells amazing when I do!

Roasted Mushroom Medley

Ingredients

• 2 lbs mixed fresh mushrooms
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• Salt & pepper
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 1/4 cup chopped fresh parsley
• 1 tsp Balsamic Vinegar

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Pre-heat oven to 350F.

Wipe mushrooms with a clean, damp cloth and trim very bottom of stems.

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs, and seasonings in an 11-x-9 casserole dish. Add mushrooms and toss to coat.

Bake for 30 to 40 minutes, or until cooked through.

Remove from the heat and drizzle with balsamic vinegar.

Source: Italian Food Forever

Back in college I tried sushi and fell in love. While I don’t eat anything too adventurous, I’ve grown to eat more and more. The problem is between marrying someone who dislikes seafood, being pregnant twice, and having kids that can’t or wont eat it, my opportunities to eat sushi have dwindled. I’ve thought about making it at home, but I always figured it would be too much of a hassle to prepare for just myself. So, I leave it for a special treat that I get maybe once every couple of years. Kind of sad, huh?

Well, SushiQuik contacted me and asked if I’d like to try their very easy SushiQuik kit. I jumped at the chance. The kit looked pretty painless and it was time I gave making sushi at home a go. The first time I prepared some I got everything I figured my daughter would also eat. She loves cucumbers, carrots, and shrimp and I added some avocado in there as well. I prepared the first roll and it was pretty easy and the results were good. My roll was tight, but not perfect. The second time I let my four year old daughter give it a go. She did everything from spreading the rice and placing the ingredients. I helped roll the mat and the cutting. Her rolls came out perfect! It’s so easy a kid can do it, and sometimes even better than an adult. Don’t worry, I went back and did another and mine was perfect as well.

We will definitely be making more sushi in our future and wont be saving it for special occasions. I love the idea of being able to whip some up at a moments notice and playing around with different ingredients. While my daughter couldn’t get behind the nori, even after I told her she may become a mermaid if she ate seaweed, I know that the more exposure she has to it the chances are that I can have someone who will eventually eat sushi with me! Plus, she had so much fun making it that soon I’ll have her preparing it while I do the cleaning!

Making sushi is pretty east, just use ingredients that you already like. As I mentioned, we went simple with matchstick sliced cucumbers, carrots, avocado, and cooked shrimp. I skipped the wasbi and pickled ginger since I don’t care for it anyways. Then, pour a little soy sauce in a dish, dip, and enjoy! Below is a very easy recipe for sushi rice. It made enough to make 5 rolls, with a little extra.

SushiQuik provided the SushiQuik kit for my use, but as always the opinions expressed here are solely my own.

Easy Sushi Rice

Ingredients

• 2 cups sushi rice
• 3 cups water
• 1/2 cup rice vinegar
• 1 Tbsp vegetable oil
• 1/4 cup granulated sugar
• 1 tsp salt

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Rinse rice in a strainer until the water runs clear.

Add rice and water into a medium saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes. Rice should be tender and the water should be absorbed. Cool until cool enough to handle.

Meanwhile, in a small saucepan, combine he rice vinegar, oil, sugar, and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Source: SushiQuik