Pesto

Pesto waiting for it's carby friend,
dipping bread.

You know what I love about Italian restaurants? They aren't afraid of carbs. The vast majority of Italian restaurants that you go into will serve you some sort of bread before your meal arrives. One of my favorite Italian places to go that does this is Parmesans in Frankfort. It's on Route 30, which is a little torn up right now, but it is worth going there. I love this place. They will bring you out these lovely dough knots with a cup of pesto sauce for dipping. It is sooooo good. Lick the container good. I want it right now just thinking about it good and it is just what I thought of last week at the farmer's market when I bought a big bag of basil.

Basil is delicious. Period. It smells wonderful and it tastes wonderful too. It's strong, but don't be intimidated because it makes great things, like pesto. So yes, I was inspired in the train station parking lot last Saturday to make pesto. Since I have never made this elusive pesto before, where did I go for inspiration? You got it, Google, my answer to everything.

I Googled it and looked a couple of different recipes for pesto. They were generally the same, variances on amounts of ingredients, some offered a few tips, so I wrote down what I thought sounded good and went from there.

Here is what I did:
2 cups of fresh basil, washed, leaves only, NO STEMS.
1/2 cup of extra virgin olive oil (but you will add more at the end)
5 cloves of garlic, sounds like a lot and it is, but I LOVE, LOVE, LOVE garlic. Cooking is about the adventure and personal tastes. Feel free to personalize it for your likes!
2 Tbs walnuts
1/2 tsp salt
1/2 cup grated Parmesan cheese
1 Tbs of lemon juice
1tsp sugar

Basil ready to become pesto.

In my food processor, I minced up the nuts first. I decided to do this because I didn't want the basil to become a mushy pulp if I added it first and then had to chop everything else in there too. Ok, chopped nuts add the garlic cloves and give another little chop. I used pulse on the processor so I could go slowly. Then I added in the basil. Pulse, pulse, pulse until the basil is finely chopped up. Don't over do it. You don't want sludge. Now, add in the olive oil, salt, Parmesan cheese, lemon juice and sugar. Pulse some more until it is all incorporated and mixed well.

Now transfer it to a container that you can seal and add olive oil until the pesto is at the consistency you like it at. This is a preference thing. That's it. You're done.

Now I store it in the fridge, but be sure to take it out before serving because the olive oil will harden in the cold and will need time to "thaw" out some.

Serve it with bread to dip. I brought this to a party on a tray with sliced salami, slice provolone and bread to dip. It was delicious and looked great too. Give it a try for an out of the ordinary appetizer. You will be pleasantly surprised.

Sweet Little Sliders

Little sliders ready for the next party.

Vegetarian sliders for all
of my meatless friends!

Here we are in midsummer and what are we all doing? Partying! That's right, it is prime season for the backyard bbq's and driveway parties. You all know them. You all have been to them. You all have wondered after going to all of these parties, what am I going to bring?

There are only so many dips you can bring before it has all been done already. How many times can you really eat buffalo chicken dip or popper dip in one weekend? Here is a fresh little idea that my friend Karen and I had talked about. We had both seen it on the web and thought, we could do that! That is how most of my creations start.

Red Bull cutter and my
little kitchen helper.

Here are some cute little sliders that you can take to your next party to wow all of your friends. They are not really that hard to make at all.

Here is what I did:

Box of brownies, prepared as the box calls. Let them cool and cut out circles. Now, normal people will use a biscuit cutter or cookie cutter, but I didn't have one at the right size. However, I have learned that a Red Bull can is the EXACT size needed to create the "meat" for my sliders.

Box of yellow cake, prepared as the box calls. Line your cupcake tins with paper liners and fill them slightly more than half way. You don't want the cupcake to rise over the top of the edge when you bake them or your buns are going to be misshaped, every girls nightmare.

After the sliders are cooled and cut and the cupcakes are cooled, unwrap them, then cut them in half to make your "buns". This my friends took the longest to do out of alllll of the steps.

Burger and bun just waiting
for the toppings.

Ok, now you need the frosting to make your "ketchup", "mustard" and "lettuce". I used the basic frosting recipe.

1 block of cream cheese, soft
1 stick of butter, soft
run this for 5 mins in the mixer with a whisk
Slowly add in 4 cups of confectioners sugar blending after each addition.
1 or 2tsp of vanilla
Beat until light and fluffy.

Ready for the buns.

Now, I separated the frosting into three bowls and used, red food coloring for ketchup, yellow for mustard and green for the lettuce. Pretty obvious. Now, I used the Wilton coloring you can buy in the grocery store and the colors did not pop like I wanted. They were more of a pastel. I am pretty sure you can buy special Wilton food colors to get a bright red or bright green, but I didn't have that so I improvised. Then all you do is make a squiggly outline and top with the top bun.

I wish I would have gotten the sesame seeds to top the buns, but I didn't have time, so my buns were seedless, but still cute!

My little kitchen helper
escaped from bed for
a late night slider.

I brought these to work for a picnic and everyone thought they were super cute. They really weren't that hard to make. If I can make these, so can you!

Happy Sweating

The Honeymooners.
Just like marriage, not quite the fairytale you thought
it was gonna be, but pretty damn good!

It's July, muggy, sweaty, hot July. Some people may say it's too hot, but let's remember back to the snowy cold month of December. Quit complaining. I actually love December. Yes, it's usually freezing cold and snowy, but there is the warmth of Christmas, my son was born in December and my wedding anniversary is also in December.

This year will be lucky number eight for me and my husband. Yes lucky. Lucky one of us hasn't killed the other by now. All kidding aside, we made it to eight with two wonderful, annoying at times, children, our own roof over our heads and too many blessings to list. I must say, we are pretty damn lucky.

You may wonder why anyone would choose to get married in December. One simple word, sweat. Yes, I said sweat. Anyone that knows Jasen, knows that the guy sweats, a lot. Jasen demanded, no insisted, that we get married in December so that he would not be sweating in his tuxedo. This statement truly came from an unmarried man because any married man knows that it could be negative 30 outside and you are still going to be sweating the day you get married. Since I already knew I was going to take charge of this wedding planning and I was going to get everything I wanted for that big day, I felt that I could give him this one thing. I agreed to December, for the sole reason of sweat.

The big day came. The moment of truth. Here we go. The bridal march is playing. I'm coming down aisle with my father. Jasen is standing on the alter, smiling. My dad gives my hand to Jasen and there it is, sweat, right there in the middle of December. It didn't matter. We said our I do's. We had a beautiful reception. We went on our honeymoon. More sweat.

We went to Riviera Maya in Mexico and it was amazing! I packed everything I thought I would need there. I had a little suitcase dedicated just to shoes. Every girl knows, you can never have too many shoes. Jasen thought I was nuts, which I am, but there was one thing I packed that we will both remember as our honeymoon and it was the spray and lotion from Bath and Body Works in the scent of Coconut Lime Verbena. It is and will be one of my very favorite scents because it will always remind me of our honeymoon.

Coconut Lime Verbena just screams tropical vacation. It really does, so what could be better in the middle of a hot July in Chicago? You got it coconut lime cupcakes!

I am going to admit that I was slightly intimidated by this because I have never really made a cake from scratch. No box mix here. How the heck do you even start? Me being the internet queen, that's where I went. I have come across an awesome baking blog recently, www.mycakeschool.com. You can pay to join and have exclusive access, but I have been frequenting the free blog section and I love it.

This is where I found the recipe for a Lime Cake with Lemon Lime Frosting. I immediately thought of Coconut Lime Verbena and decided to change the frosting to a coconut frosting. I made cupcakes because I am taking them to a party and lets face it, it is just easier to eat a cupcake than a slice of cake. I also embarked on making my own frosting. I envisioned a lovely light and fluffy puff of frosting atop of these little cupcakes. In my head, they were gorgeous. In the mixing bowl, the frosting was a disaster.

I told you all that I would post things, even if they didn't turn out quite like I thought they would and this is one of those times. My light and fluffy puff frosting in my head was actually a thick goo. I added all sorts of stuff to thicken it to become a fluffy puff. No deal. So here I am with this goo and I have to take them to a party. Oh well! Frost those babies. Put them in the fridge and pray for a miracle and a sign that says, eat these fast or they are going to melt.

We haven't gone to the party yet. No one has tasted them yet, so I can't really tell you if they were failures. Although they do not look like what I thought they would, they are still presentable, so I guess at least that is a win. Hopefully they will be great and no one at the party will know otherwise, unless they read this blog.

Here is what I did:
Lime Cake
2 1/2 cups regular white flour
2 cups regular granulated sugar
1 tsp baking powder
1 1/2 baking soda
1/2 tsp salt
3 large eggs
12 TBS unsalted butter, soft

Look at how he
does it with his
little pinkies all up!

3/4 cup lime juice, I used fresh squeezed, thanks to the brawn of the family, Jasen. It took about a bag of limes.
3/4 cup sour cream, I used the light and
the zest of one lime

The Enforcer. Look out limes!
I'll lay the smack down.

Set the oven to 350. This will not rise like cake normally does, even though you fill the cupcakes high.

Pretty full and they did not rise
like normal cupcakes.

In a bowl add flour, baking powder, baking soda, salt and whisk these until blended.

I told ya! I'm not lyin here folks.

Now, you could make a cake and divide it into two eight inch pans, but I did cupcakes and I used paper liners. I filled them pretty far up. I baked them for 18 minutes, until the cake testing stick came out clean. I let them cool in the pan for five minutes and them let them finish cooling on wracks.

Does this look light and
fluffy to you?
Me neither.

Now for the frosting. That f'ing frosting. I thought I could make it better by adding some things, like I normally do, but I was wrong. Yes, I was wrong, so here is the recipe that was provided. Follow it. Let me know if it works.

Coconut Frosting-remember this was for an entire cake, which is A LOT of frosting. You could probably half this and be good for cupcakes.
2lbs confectioners sugar
2 sticks of unsalted butter, soft
1/2 tsp popcorn salt, which I learned is finer so it dissolves a lot better
1/4 cup milk

Oh yeah, it makes a big
sugary mess too.

1/2 tsp vanilla
2 tsp coconut extract

Beat the butter and add the sugar gradually. I find that putting it through the sifter makes it better. Then add the milk and the flavorings, mix. Then beat on high for 6-8 minutes. It says if it is too thick to add more milk a tiny bit at a time. As you already know, mine was not thick, it was goo.

ahhhh, sweet toasted coconut.
You make me want a frappi!

I topped these with toasted coconut flakes, which I learned how to do today. Simple. Get a cookie sheet. Heat the oven to 350. Spread the flakes onto the sheet. Bake for 3- 5 minutes. Check it, it's a fast bake. Let cool. Not all of the flakes will be brown. It's ok.

So there you have it. The Honeymooner Cupcakes or for all of those that didn't get married in December because of sweat can call them Put the Lime in the Coconut and Shake It All Around Cakes.
Happy eating, happy sweating in the middle of July or December, whatever as long as it's happy.

Love you J.

Feel Like Makin Whoopee???

whoopee Informal

interj [wʊˈpiː]

an exclamation of joy, excitement, etc.

n [ˈwʊpiː]

make whoopee

a.  to engage in noisy merrymaking

b.  to make love

 

When I hear the word whoopee, I think of definition b listed above, but after I copied and pasted this definition from freedictionary.com, I got a giggle at how well definition a and b go together. hehehe. Everyone feels like makin whoopee sometimes and on this particular night I did too.

This type of whoopee involves ripe bananas, some smashing and a lot of whipping. Get your head out of the gutter. This isn't that kind of blog. I'm talking about Banana Whoopee Cookies.

I smashed and whipped and made a lot of whoopee, so much so, that I brought some to work and to a party. It was a good time and this is what I did:

Thank you bettycrocker.com for this picture.
For pictures of making whoopee, you will have to
go a different kind of blog and don't say you've
never been there, liar.

First, I have to say that I doubled the cookie dough portion of this because there just wasn't enough whoopee to go around with just one batch. I suggest you do this too or you are going to be wanting and needing more whoopee before you know it.

Preheat oven to 375

Dough (double below ingredients)

3 smashed very ripe bananas

1/3 cup of butter soft

2 oz cream cheese soft

1tsp vanilla

1 egg

1 pouch of Betty Crocker Sugar Cookie Mix

2 TBS flour

Smash the bananas using a fork really good, stir in butter, cream cheese, vanilla and egg until well blended. Then add the cookie mix and flour and mix until very soft dough forms.

Using my medium cookie scoop or you can do a heaping tablespoon amount I scooped the dough out about 2 inches apart on an ungreased cookie sheet.

Bake 7 to 9 minutes. Right between 7 and 8 was good in my oven. The bottoms were browned nicely and they looked solid. The tops are not going to brown. They are going to stay very light. Let them cool 2 minutes on the tray and then take them off the tray and let them cool completely on wracks. 

THEY HAVE TO BE COMPLETELY COOL BEFORE MOVING ON OR THE FROSTING WILL MELT.

Frosting Filling (I did not double this and had MORE than enough for the doubled dough)

2 cups of powdered sugar

1/2 cup butter soft

1/3 cup Yoplait Banana Creme Yogurt (you only need one container of it). We could only find Yoplait in Banana Creme, but I am sure any type of banana flavored yogurt will work just fine.

1/2 block of cream cheese soft

Beat all of these ingredients on low until blended. Then whip it on high for 2 minutes. This is going to get really light a fluffy, kinda like Cool Whip, but lots sweeter. Then transfer this into a large ziploc bag and cut one of the corners off about 1/2 inch, so that you can easily frost the insides of the cookies. This saves a lot of time rather than doing it with a spreader knife.

Squeeze a circle of frosting onto the bottom of the cookie and top with another cookie, like a sandwich. Trust me, don't over fill these because when you go to bite into them, they will ooze frosting out all over. Yes people, I am aware that this post is chock-full of whoopee making innuendos. 

Once you have them all filled and topped, sprinkle the tops with powdered sugar. A sifter will do this good for you. Store them between sheets of wax paper and in the fridge.

I brought these Banana Whoopee Cookies to work and the party and after eating these everyone felt like makin a little whoopee. Thank you bettycrocker.com, although your name of banana flip cookies is not nearly as exciting as my banana whoopee cookies and I added and subtracted some ingredients to your recipe, but thank you for sparking my creative juices. Innuendos, I know.

A Right of Passage

Congratulations Class of 2011

It's that time of year again. It's a right of passage. It's a cause for celebration. It's graduation! Actually for our house, it is the first graduation. Yes, Jasen and I made it through school, although at times by the skin of our teeth, but none the less, we both did graduate. High school AND college. Yes, college too. This first for our household is for Logen. Our little Logi is graduating, wait for it, pre-school! (hands raised above our heads) Go Logi, go Logi!

Yeah, I know, pre-school graduation may seem pretty, how shall I say it, unimportant, but I will tell you for that little guy, you would have thought it was the biggest thing he has ever done. Technically, it probably is. Two years of school and now he is ready for the big time, Kindergarten.

Mrs. Handzik and Logen

We arrived in the parking lot to be greeted by many of our family members. This alone would have been enough excitement for Logen, as he loves having company, but when we all walked into school, his buddies were all there and although it was just pre-school, you could see the camaraderie between all of them, just like a group of high school seniors getting ready for their futures. It was all very similar in the way the talked, played and hugged. Really, right then, it totally changed my outlook on the unimportant pre-school graduation.

They went through their production of song and dance, which we video taped of course, and the teachers presented them with their caps and diplomas. Every single child looked so proud to be there in front of their families. It really was something. You could just feel their excitement. As we were leaving everyone was taking pictures, smiling and hugging and I got that nostalgic feeling. You all know what I am talking about. We've all felt it at one time in our lives, but I think I felt it because of the bonds that were made there at that school.

I have to be honest, when we first started to school, I thought I was going to be the outcast. The working mom that isn't there everyday to drop off and pick up their child, watching all of the other moms talk and knowing each other while I peered in from the outside. That's just what I thought would happen, but I was completely and utterly wrong. I am so thankful that I am able to take him to school at least one day a week, but I am just as thankful for the kind and caring moms that I got to meet and become friends with.

Our children formed bonds in pre-school and the families bonded as well. Our class suffered a great loss mid year. Everyone was affected in some way. It would be hard not to be affected. I know it rocked me to my core. It still does. It has taught me many many lessons. I carry her card in my purse as a constant reminder of the blessings I have and not to take anything or anyone for granted, ever. I will remember, always.

Tubbs and Izzy, the helpers
for this task. I always have
little helpers.

My sister in law asked Logen what he wanted for graduation and he told her, that hat, you know that graduation one. We thought that was just  so cute. I thought if that is what he thinks about graduation, that is what I am going to make him. I had seen these on www.skiptomylou.org and went back to look at them to be sure it was something I could make. I decided that this is what Logen associates with graduation, so I will do my best to make them.

Just about all you need
to get going.

Without further ado, I present the pre-school class of 2011 and Logen's Graduation Cap Cupcakes.
This is what I did:
Box cupcakes. We did yellow at Logen's request.
Tub Frosting, white. I think that the chocolate caps will show up better on white frosting.
Sprinkles, what cupcake is complete without sprinkles?
Bite size Reese's cups, unwrapped
Ghiradelli chocolate squares (TIP, there are 14 in each bag, cause it doesn't tell you on it!)
Fruit Roll Up
Chocolate Bark, one square

Bake the cupcakes as directed on the box and let them cool.
Frost them with the white frosting and sprinkle with the sprinkles.
Unwrap the Reese's cups and the Ghiradelli squares. Place the cups, large end down, a few inches apart on a wrack or baking sheet.
Cut the fruit roll up into mini strips. I used a pizza cutter, but I think scissors would work too, about 2 inches long.
Put the chocolate bark into a ziploc bag, melt it in the microwave, slowly on medium, periodically smooshing it around.

The tops are all glued on.

Clip off the corner of the bag and start squeezing a dab about the size of a pea onto the tops of the Reeses, immediately putting the chocolate Ghiradelli squares on top and let them dry.

Tassels attached.

Once they are dry now put a tiny little dab of chocolate onto the top of the square to use as "glue" to put on the strip of fruit roll up. Once they are all on, go back and put another small dab ontop of the fruit roll up to finish it off.
Once they are all dry, just set on top of the cupcakes.


There you go! Congratulations to every class of 2011, even the pre-school ones!

Are we there yet?

Every summer as a kid, our parents would take us to a little cottage buried deep in the woods. The ride to this cottage was only four hours into Michigan, but with all the excitement and anticipation seemed like forever away. They would pack the car to the gills the night before so we were all ready when the time came to leave. Going to bed not knowing when they were going to wake you up to leave was the kick off to the ride. Once we were finally in the car and on our way, it would start...Are we there yet?

I think every kid, on their way in a car, bus, train, plane, whatever, has asked, are we there yet? I think that is something that kids just are born knowing. Are we there yet? No. Are we there yet? No. Are we there yet? NNNOOO!!!! Come on, we've all experienced it as a kid and may now be having the pleasure of being the adult and yelling no after wanting to either pull your own hair out or kill someone, but my dad had a different answer. What could it be other than no you ask? Just over that next hill. Yep. That was it. Just over that next hill.

My dad would say that and we would look ahead searching for any slight rise in the road. That must be the hill! We would make it past and no exit off of the highway. Are we there yet? You see that hill way up there? Yeah. Well, just over that next hill. This would go on for hours. My dad would do this over and over and has finally told us that his dad used to do that to them when they were on their way to vacation.

Lou? Is that you?

So you may be asking yourself right now, how does this have anything to do with a food blog? Well, here's how. We love pizza, more specifically we love Lou Malnati's deep dish pizza. If you have never had this pizza, don't waste any time, order one for dinner tonight. Eat in, take out, whatever, get one. Tip: if you get the take out, get it uncut. Don't ask, just do it.

I have been toying with the idea of making pizza. I have never made my own pizza, dough and all, from scratch. I remember my mom doing it every once and a while and I clearly remember her bitching up a storm about what a pain in the ass it was, but she would do it as a treat every so often. I must say, that remembering this has probably delayed me in giving this whole deep dish thing a whirl. For real, one store trip I bought the cornmeal, the next time, the yeast, never everything in one trip. It was kinda like being in pizza denial. If I didn't buy all of the stuff, I couldn't make it. I did this even up until the last step. I made the dough without even buying the pan. See? Procrastination, how could I make the pizza without a pan?

Anyway, I shouldn't have to tell you that I started this little deep dish endeavor much like I start all of my new endeavors, on the internet. Yes, I was doing my research. I wanted this pizza to be like Lou's. Now, if you have ever had a Lou's you know that lovely delicious butter, crunchy, just like heaven crust. I'm not gonna lie, that crust intimidates me. So, here I am on the internet, researching Lou's crust. I found some recipes and took what I thought would be the best and molded them into my own. Right now you have to be thinking, are we there yet? Right over that next hill.

I made the dough, which is a brand spankin new thing for me, and let it rest on the counter the 4-6 hours. In this time, I knew I still didn't have a pan to make this pizza pie in. I had Jasen stop at Target, no pan, Kohls, no pan. WTF, does no one in this town make their own pizza?! Maybe this is a sign from God above, you know he had to have created that Lou's heavenly crust and didn't want me trying to infringe on his success. Bed Bath and Beyond. Finally, a pan and I had a coupon for $5 off. God must be smiling up there saying, go ahead, give it a try. Good Luck.

Are we there yet? Right over that next hill. I arrive home to my well rested dough and get to work.

Here is what I did:
Dough-You need to let it rest 4-6 hours or some say overnight in the fridge is even better.
1 1/2 cups 110degree water, mine out of the tap was hot enough to do this after letting it run a little.
1 package of active dry yeast, if you let it rest overnight, otherwise do 2 packs for the 4-6 hour rest.
1 tsp sugar
4 cups of flour
1/4 cup olive oil
1/4 cup cornmeal
1 tsp salt
1/4 cup Crisco, I used the butter flavored kind
You will need a 14 inch round pan

In a bowl, combine the water, yeast and sugar, mix to combine and let sit for 5 minutes. It will get foamy looking on top and watery underneath and actually smell like dough.

Then add the olive oil, salt, cornmeal, Crisco and only 3 cups of the flour. Mix with a dough hook on low to medium until it is smooth. It will start being into a dough ball shape by now. Start adding the remaining flour 1/4 cup at a time. Each time mix it until the flour is completely incorporated. Then let it mix for 2-3 more minutes.



Pre heat your oven to 500. Yes, 500.

This is what it should look like.
Ready for the dough.

Well oil your deep dish pan with olive oil. I did this by pouring some oil into the pan and then rubbing it around with a clean paper towel. DO NOT USE THE NONSTICK COOKING SPRAY. You've come this far, oil the pan the right way. Then take some cornmeal and sprinkle it on the bottom of the pan and kind of shake around so it covers the pan.

Now you are ready for the dough. Take the dough and spread out evenly in the pan, pushing it about an inch up the sides of the pan. Are we there yet? Right over that next hill.

There you have it. The dough. This pizza better be damn good. This is a pain in the ass. I was channeling my mother there.

So now, you are ready for your toppings. We did half sausage and garlic, of course,  and the other half sausage, garlic, tomatoes and onions.

I browned the ground Italian sausage in a pan and removed it from the grease. Chopped the onions and tomatoes and was ready. Here is where it is different. I used Mozzarella slices, NOT shredded. It took TWO packages of the sliced cheese, a can of diced tomatoes, well drained and a can of tomato sauce, don't forget Italian seasoning.

Adding the final layer of cheese.
Cover the whole thing.
Logen is starving and can barely wait.
Are we there yet?

Are we there yet? Just over the next hill. Ok, you have your dough spread in the pan. Take some olive oil and brush it on the dough before topping with anything.

Take your sliced cheese and line the bottom of the pan. You got it, right on the dough. Cheese first. Then take some tomato sauce and spread it over the cheese, kind of like you are frosting a cake.

Now add the browned sausage on top of the sauce. Then add the veggie toppings of your choice and I ALWAYS add garlic. It's a big hit around here and gives wonderful flavor. Ok, don't forget to give a generous shaking of your Italian seasoning.

Now, you want to do your second layer of mozzarella cheese slices. Cover the whole thing. Frost your pizza again with more of the tomato sauce and now add the drained diced tomatoes. Sprinkle with a little parsley and with Parmesan cheese.

Ready for the oven.

Look at that hottie!

Are we there yet? Right over the next hill. Put that baby into the oven, middle rack at 500, uncovered and bake for 15 minutes. Check it and see how it is going. I actually ended up baking ours for about 22 minutes. It looked pretty good by then and the center was hot when I stuck my finger in it.  Take it out and let it "rest' in the pan for about 5 minutes. Then we and I really mean Jasen, removed it from the pan, which could have been disastrous, but ended up being ok. TIP: you need a pretty big spatula, server thing to get it out of the pan. Lift the pizza with the server and slide that baby out of the pan. Way to go Jasen!

Taste testers reporting for duty.

Are we almost there yet? Right over the next hill. So now you have your lovely pizza ready to cut. Do your traditional deep dish triangles and serve it.

Lou's Part 2: Coming soon!

Now we tasted this pizza and I thought, boy, this is good and it was my first try. Jasen was impressed and the kids ate it up too, but I thought, I'm not there yet. This isn't the same as Lou's. It's pretty damn close, but not the real deal. That's when Jasen and I started brain storming. What am I going to do differently, what am I going to add? That will be for another post. Maybe an update, an addendum.

Are we there yet? Right over the next hill.

Somewhere Over the Rainbow

You never know where you are going to find your next good idea. I am always thinking and when I get some alone time, mostly while driving home from work, I like it quiet. Yes, I know most of you that know me are laughing wildly that I just said I like it quiet, but really, most days on my way home from work, I am in complete silence. No phone, no radio, just me and my thoughts. It is kind of a decompression time for me. Our house is usually a beehive of activity and mostly noisy activity, so those minutes on my ride home are peace, even though it is peace going about 75mph down I-80. I come up with some good ideas on these rides home, but not today.

This idea was found and thought of while in the dentist office. Actually it was in the waiting room while the kids were in with the dentist, but still. So I am sitting there, in my peace (quiet), and I was reading a children's themed magazine when I came across these cupcakes. They were part of a St. Patrick's Day article, but I thought these could be used any time at all to make someone smile.

If you work the batter to the edges of the liner, it WILL work!

Rainbow cupcakes. Hmmm....that's gonna take some work. I often shy away from recipes that are multiple steps or take a lot of effort, but I thought these were so cute that they would be worth it. Sometimes you find things that are just worth the effort and I really do think these are. Everyone that had one smiled. That alone made it worth the effort.

Even though you will fill these up pretty high, they will
turn out perfect!

Here is what I did:
1 box white cake mix, follow the directions on preparing the batter.
1 can of white frosting. I used cream cheese frosting from Aldi, my favorite place
Food coloring
Jelly beans

All of our batter bowls.
She can't wait to lick
those spoons!

Let's keep this as simple as possible.
Prepare the cake mix as it says on the box.
Get out six bowls and scoop equal amounts of batter into each bowl. I used my 1 cup measuring cup and just scooped.
Get out the food colors and add each of the following to a bowl.
Red, easy, it comes that way.
A tiny bit of red plus more of the yellow=orange.
Yellow, again, easy, comes that way.
Green, easy.
Blue, easy.
equal parts of blue and red=purple, easy.

Adding the layers one color at a time.
Be careful not to mix the colors
when you are working the batter
to the edges.

Now line the cupcake pan with paper liners and start with the end of the rainbow, purple. Put a little scoop into each tray and kind of smooth to the edge of the liner. This is the time intensive part.

This is what the batter should be like
when it is to the edge, but NOT mixed
with the color underneath.

Do this step again with the blue, green, yellow, orange and finally the red. Really it wasn't that bad.
Your cupcakes will be pretty full to the top. I was really worried about what was going to happen and if the overflow would be bad, but they turned out perfect!
Bake as the box directs for cupcakes.
Remove from pan to cool.

Perfect for Easter or
anytime you could
use a smile.

Once cooled, I frosted them with the white frosting and topped with the little jelly beans. They were cute, so what the hell, right? You gotta look around the house and use what you have. You'll be amazed at what you can make.

That's it. The kids loved them. Payten had a great time helping by licking off the spoons for all of the colors and my friends at work got a smile out of them too, which made them totally worth the effort.