March 2015 – Makin' it Mo'Betta

Easter Treats – Dessert Recipe Round-up

Kim

Easter is just around the corner, which doesn’t seem possible seeing as we had SNOW FLURRIES over the weekend! Most of the time, Spring is in full swing by Easter. However, the weather will not stop me from making bright and cheerful desserts. You gotta stand strong! Break out the pastel candy even if you are wearing jeans and sweaters! Bake up some lemony goodness despite the gray and cold! WILL IT to be Spring!! Okay, so maybe I got carried away.

Check out this round up of Easter Treats!

(Pictured above)

Copycat Reese’s Peanut Butter Eggs

Hot Cross Buns

Cadbury ‘Deviled’ Eggs – No recipe – just Cadbury Eggs, cut in half and decorated with yellow frosting and sprinkles to look like deviled eggs. Very cute, VERY sweet! (It helps to chill the eggs for cleaner cuts)

Margarita Cake

The Ultimate Carrot Cake with Cream Cheese Frosting

Spring Kit Kat Cake

‘Dump’ Cake

Thick and Chewy Cookies with Spring Chocolate Chips (or candy)

My favorite Chewy Chocolate Chip Cookie Bars – can also make with spring candy or chocolate chips

Quick and Easy Lemon Brownies (3 ingredients!)

I don’t know about y’all, but I’m hungry now! Have you made out your menu for Easter Sunday? I’m still deciding…

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The Ultimate Carrot Cake with Cream Cheese Frosting

Kim

I like carrot cake. That’s not a big deal except I didn’t know I liked carrot cake until I made this one. This carrot cake is amazing. I’m not usually one to toot my own horn, but…oh wait…yes I am. So never mind.

I made this one for my family’s get together last Easter because carrot cake is one of my dad’s favorites, and it is perfect for Easter. Because it has carrots in it. And rabbits like carrots. And the Easter bunny is a rabbit. That’s my logic and I’m sticking to it. Seriously, this cake is fluffy and moist and full of flavor, and can convert people who don’t think they like carrot cake to people who loooove carrot cake. True story.

The cream cheese frosting is the ‘icing on the cake’. Well, literally, it is the icing on the cake. Good to know where that expression comes from. Cream cheese makes everything better it seems. It’s simple and pairs perfect with the sweet flavors of carrots and pineapple and spices that you have going on in the cake. And for those of you who are thinking ‘ewww, who wants carrots in a cake’…(yes, I was once one of those) they are soft and sweet once baked in the cake. It’s not like chowing down on a salad.

Toasting the pecans is optional, but makes it extra delicious. (Of course, the nuts can be left out all together if needed. My son is allergic to nuts, but doesn’t eat anything but chocolate cake, so I knew he wouldn’t be touching this.) I think black walnuts would be a good option as well.

The Ultimate Carrot Cake

1 1/2 cups sugar
2/3 cups firmly packed brown sugar
1 cup oil (I used canola)
1/2 cup buttermilk (or milk with a half tablespoon white vinegar, let sit for 5 mins)
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup crushed pineapple, drained
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups finely grated carrots
1 cup chopped pecans (optional) *toasted if desired
1 cup golden raisins (optional) *I used regular raisins because that’s what I had on hand

Cream Cheese Frosting:
16 ounces cream cheese, softened
1/2 cup (one stick) unsalted butter, softened
2 teaspoons vanilla extract
3-4 cups confectioners’ sugar, to taste

Preheat oven to 350 degrees F. Place oven rack in center of oven. Prepare two 9-inch cake pans by lightly coating with cooking spray and lining with parchment paper.
In a large mixing bowl, beat the eggs, sugar, brown sugar, oil, buttermilk, vanilla, and pineapple together.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg.
Add the flour mixture to the egg mixture and mix until blended together.
Fold in carrots, pecans and raisins (if using) just until mixed in.
Pour batter into prepared pans and bake approx 30-40 minutes or until done (can check doneness by sticking a toothpick into the center of the cake, if it comes out clean, it’s done)
Cool cakes in pan for 15 minutes then, turn onto baking rack to cool completely before frosting. (remove parchment paper)
While cakes are cooling, prepare frosting by mixing cream cheese and butter together until creamy and smooth. Mix in vanilla, then confectioners’ sugar, one cup at a time, until frosting has the desired consistency.
Once cake has cooled, frost with cream cheese frosting. Add pecans to the top and /or sides of cake for decoration if desired. Chill. (This will help the frosting firm up some.)

Recipe Source:

This recipe is a little more work than my normal recipes, but it’s worth it! Definitely worthy of the Easter table and I will probably be making it again this year. Easter is coming so fast that I am not prepared at all. The weather is not cooperating either, I need Spring temps and sunshine!

And if you are looking for a healthier snack after indulging in this cake and all the kids’ Easter candy, check out my review of these low-carb, low sugar protein bars!

Come join me on !

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B-Up Bars – Product Review (#lowcarb #highprotein #cleantreat)

Kim

This is a sponsored post from Yup Brands and Blog Meets Brand. All opinions are my own (or that of my hubby).

This is a product that I was excited to review since my husband is diabetic and follows a low carb diet to help control his blood sugars. It is so hard to find tasty snack options that are not full of junk because let’s be honest, snacking on vegetables gets old. It’s nice to have some other low carb snack options that he can enjoy on the go and satisfy that sweet tooth. Not to mention, I like to have high protein/low sugar bars to keep in my gym bag for post-workout snacks. (Protein helps build lean muscle and the more muscle you have, the more your metabolism increases. Since my metabolism slowed down to a slugs pace after age 35, it’s important for me to incorporate weight lifting in with my cardio.) I also need to lay off the chips, but that’s a different post all together!

A huge issue I have with most low carb bars is the amount of sugar alcohols in them. Sugar alcohols are those sweeteners that come with a warning about causing GI distress if you consume to much. Uhmmm, no thank you. I also only like to use sweeteners from natural sources, like stevia and xylitol. I am really trying to limit our intake of aspartame and sucralose.

So, my “dream bar” would be high in protein, low in carbohydrates, low in sugar/sugar alcohols/artificial sweeteners…in other words – no junk! Well, guess what? are a dream come true! They are all those things plus high in fiber, low in sodium and they taste good! (Not that weird “protein-y” funky taste, but actually taste good.) My husband, who is super picky (sorry honey, but it’s true!) really enjoyed the bars and tried to take them all for himself. The bars have a nougat type texture/consistency, and come in several flavors. (Peanut Butter, PB and J, Chocolate Mint, Sugar Cookie, Cinnamon Roll, and Vanilla Peanut)

*As a matter of fact, you can sign up to receive a 6-pack trial of the bars to give each flavor a try. ALSO, readers can save 12% on box orders by entering code yup29 at checkout.*

So, bottom line… have 20 grams protein and 18-20 grams fiber, with only 2-3 grams of sugar and only 4-5 grams of net carbs. AND, they have no artificial flavors, sweeteners, or preservatives, are low in sodium and gluten free. If I had not tried them for myself, I would not even believe it! If you would like to learn more about the products above and this awesome company, check them out on , and . I, for one, am very glad to have some healthier pre-packaged options for my diabetic hubs and for me too! I also love the company’s tag line…Be Healthy. Be Better. B-Up. (UP stands for Unlimited Potential!)

Anyone else lead a low carb lifestyle? What about that mid-life metabolism? Can anyone else relate or is it just me?!

Chicken & Biscuits Casserole {Quick and Easy Meal}

Kim

This Chicken & Biscuits Casserole is another quick and easy meal to get on the table, that is approved by 2 out of 3 (of my) children. It’s pretty much the ultimate comfort food, with creamy sauce, biscuits, cheese…oh yeah, and some chicken too. Some people even get crazy and throw a vegetable in there. Which totally would not fly in my house.

This can be thrown together really quickly if you have pre-cooked or leftover chicken (or turkey), use refrigerated biscuits, and condensed cream of chicken soup. However, you could certainly use homemade biscuits, make your own cream of chicken, etc. I went with the super quick and easy version since as I mentioned in my last post…kids have practice in the evenings and dinner has to be FAST.

I used the large Pillsbury Grands biscuits, but next time I will use the smaller biscuits, just to make serving easier; or cut them in half before baking. I quartered and baked the remaining biscuits in the can because my crowd loves a biscuit, but you could buy the smaller container of biscuits. You can always do this with the leftovers too.

Chicken and Biscuits Casserole

1 can condensed Cream of Chicken Soup (I used the reduced fat version)

1/2 cup plain Greek yogurt (or sour cream)

2 cups chicken, cooked and cut into bite size pieces

3 tablespoons milk

3 tablespoons melted butter

1 cup cheddar cheese, shredded

1 can of biscuits (I used Pillsbury Grands Reduced Fat)

Preheat oven to 375 degrees and spray an 8×8 baking dish with non-stick cooking spray.
In a large bowl, mix the cream of chicken and yogurt (or sour cream) together.
Add chicken, milk and melted butter to the cream base. Stir until combined.
Pour into prepared baking dish and top with cheese.
Flatten your biscuits (only 4 of the Grands biscuits would fit) and place on top of the cheese.
Bake for approximately 30 minutes or until biscuits are nice and browned on top, and sauce is bubbly.
Allow to cool for 5 minutes or so before serving (the sauce will thicken some as it sits)

Recipe adapted from:

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Crescent Roll Pizza Ring {Quick & Easy Meal or Appetizer}

Kim

The weather may not feel like Spring, but the clocks have sprung forward and Spring sports have begun. At least here in the Mo’Betta house. This means that most evenings, right at dinner time, I have to haul my kids across the county to either soccer or volleyball practice. Therefore, dinner has to be something quick and easy. This ‘recipe’ fits the bill. It’s made with crescent rolls, and you can fill it with pretty much whatever you have on hand.

My plan was to make one with ham and cheese, just to discover I had two slices of ham left. *typical* So, I went with plan B…pepperoni and cheese, which I’m sure the kids would prefer anyway. (Except for my youngest who picked out the pepperoni, but he is the pickiest kid on earth.)

Since the kids don’t all like sauce (because that would be too easy), I just made this with pepperoni and cheese, then had pizza sauce on the side for dipping. Crescent roll rings would be great for parties and game day food too. They make a cute presentation, can be cut into any size you like, and filled with pretty much anything you want. Since all you have to do is lay the pre-cut crescent roll triangles out on a pan and lay your toppings on, they come together quickly and easily too. Pretty much a win in my book!

Crescent Roll Pizza Ring

2 cans Crescent Rolls (I used Pillsbury Reduced Fat)
2 cups shredded cheese (I used Italian Blend)
Pepperoni (I used turkey) – as many as desired
Italian Seasoning, garlic powder – optional

Preheat oven to 375 degrees F.
Spray a baking pan or pizza pan with non stick spray (my pizza pan has holes in it, so I put aluminum foil on it, and sprayed the foil)
Separate crescent rolls into individual triangles, placing them in a circle on the pan, with pointed ends facing out (so it looks like a sun). The inside of the circle (wide ends of triangle) should overlap.
Place fillings (pepperoni and cheese) over the overlapped/wide portions of the crescent rolls.
Take the pointed ends of rolls (outside of circle) and bring them over the toppings, securing the toppings inside. You can tuck the pointed ends under the ring or just pinch the dough together.
Sprinkle some cheese, garlic powder, and italian seasoning over the top of the ring if desired.
Bake approx. 20-25 minutes, or until golden and crescent rolls are done.

Recipe adapted from

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Kids are smelly. Let’s talk #FebrezeCar & GIFTCARD #GIVEAWAY! {#ad}

Kim

This is a sponsored post for SheSpeaks/Febreze. As always, all opinions are my own. Especially the one about smelly kids.

Let’s take a second to reflect on the state of my car. I know, I was just talking about my car and it’s tires, but when you spend as much time up and down the road as I do, it’s like my home away from home. The kids must feel this way too, because I find ALL kinds of stuff in my car…food wrappers, cups, multiple water bottles, clothing items, etc.

Now that Spring sports have started, I can add balls, knee pads, shin guards, SOCKS, cleats, etc. to the misc. stuff left in the car. What do you think happens when all that stuff accumulates? Well, let me just say…it lost it’s “new car smell” really fast.

Thankfully, Febreze, that we trust to make our homes smell good, has come to the rescue with . Sold at Wal-Mart, you can pick one up and quickly and easily clip it to any vent in your car. It begins releasing a refreshing scent immediately and last up to 30 days. It makes the time spent in my car much more enjoyable!

GIVEAWAY
Since I want you to enjoy any upcoming road trips you may have, or to eliminate smelly kid odor, I am offering a giveaway for a $25 Walmart gift card to one lucky reader. All you need to do is complete the Rafflecopter form below (if you are viewing this in an email, you will need to open the post up in your browser for the form to load)

“Rules” – Giftcard can only be shipped within the US; must be 18 years of age or older; entries will be verified…if I can not verify the information or the info is fraudulent, all of your entries will be disqualified. Winners will be contacted via email and will need to respond within 24 hours or a new winner will be chosen.

Chocolate Glazed Donuts {Baked}

Kim

In yesterday’s post I mentioned Chocolate Glazed Donuts, so I wanted to share the recipe. My son (as with most kids) LOVES donuts. However, being the mean mama that I am, and being all concerned about trans fat and such, I very rarely buy them. Luckily, my children don’t realize that baked donuts are basically muffins in a donut shape, and consider it a treat when I make them.

I’ve made many, many donuts and these are among my top three. My other favorites being these Apple Cider Donuts and these Meyer Lemon Donuts.

Chocolate Glazed Donuts

2 cups all-purpose flour

1 cup sugar (I like to sub 1/4 to 1/2 of the amount with xylitol)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 tsp salt (if using unsalted butter)

2 large eggs

3/4 cup milk

1/4 cup plain yogurt

2 teaspoons vanilla extract

3 tablespoons butter, melted

Glaze:
1 3/4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat oven to 350 degrees. Spray donut pan with nonstick spray. (If you do not have a donut pan, you can use a mini muffin pan to make donut “holes” or make traditional muffins, adjust cook time accordingly.)
In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt (if using). *I usually just whisk everything until no clumps remain, but my girls actually used the sifter for this recipe. Yes, I had flour and cocoa everywhere.
In a medium bowl, beat the eggs, then add milk, yogurt, and vanilla. Whisk until combined and smooth. Whisk in butter.
Add the egg mixture to the flour mixture (wet to dry) and mix just until combined.
Fill donut (or whichever) pan about 3/4 full and bake for 10-12 minutes (again, depending on pan being used), or until done. (Use the toothpick test if unsure).
Cool for 5 minutes in the pan,then transfer to a wire rack.
While cooling, whisk (or sift) the powdered sugar, then add the milk, vanilla and lemon juice. Whisk until combined. (If too thin, add more sugar; too thick, add more milk.) Dip warm (not hot) donuts into the glaze (you can do one side or both) and place on wire rack to set.

Recipe Source:

Donuts = Happy Kids. Baked Donuts = Happy Mom!

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Tires and Donuts

Kim

This post was sponsored by Sam’s Club and I was compensated to write it. Regardless, what I have written is my own opinion and experience, and I hope you find it of use.

Tires! They are round, black and you drive on them. That’s about the extend of my tire knowledge. And that’s all well and good until one of them goes flat, or starts losing pressure, OR you are told that you need new ones. FOUR new ones to be exact. On a car that was barely a year old…but that’s a different story. Let’s just say…I’ve recently been tire shopping.

For me, and I think for a lot of women, shopping for auto parts is the equivalent of our husbands shopping for sanitary products. There are a lot of different products on the shelves that all appear basically the same. Tires are definitely more confusing however, because they are all the same color. You can’t say “go get the ones in the blue box”.

Thankfully, one of my favorite stores, Sam’s Club, has a fully stocked with people who actually know things about tires. (And you can get a ginormous box of sanitary products at the same time. #winning) Not only do they have low prices on tires, but they also offer a great value on their Tire Installation Package* ($15/tire, $25/dually tire) – and if you happen to find it cheaper somewhere else, Sam’s Club will match a valid “all in” quote from a tire and installation retailer dated in the past 7 business days. So you really can’t lose. {*The Tire Installation Package includes: New valve stems, lifetime balance and rotation, emergency roadside tire change service, no charge flat repair, and road hazard protection for as long as you remain an active member of Sam’s Club. See store for complete details}

As you can see, while waiting on your tires, you can pick up an item or two. *ahem* What?! It takes a lot to feed a family of five! Just don’t pay attention to the huge bag of chips, the pizza, bread… veggies and meat are in there somewhere!

Seriously, Sam’s has the program which means if you bring in a valid “all in” quote from a tire and installation retailer to the Tire and Battery service counter, that is written on dealer/retailer letterhead, and dated within the past 7 business days, Sam’s will match it (if they don’t beat the price already.) Just check with your local Sam’s Club for exceptions and rules.

So if you are in the market for new tires (and trust me, this may happen way sooner than you think!), check out your local Sam’s Club. They have some specials going on right now for Pirelli and Michelin. We got Michelin tires this go round, so hopefully they will last longer than the tires that came on the car. Don’t ask me the brand…remember, they all look the same to me! AND, if you are a Sam’s fan like me, you might want to check out this #DareToCompare Twitter party on March 11, 2015 at 1:00PM for the chance to win a $500 Sam’s Club gift card grand prize giveaway.

The details:

• When: 3/11/15 from 1:00pm-2:00pm EST

• Where: Twitter! Follow the Host/Co-host: @DealSeekingMom / @MomSpark

• Prizes:

o (4) $50 Sam’s Club Gift Cards

o (3) $75 Sam’s Club Gift Cards

o (2) $100 Sam’s Club Gift Cards

o $500 Grand Prize Gift Card

• Hashtag: #DareToCompare Must attend party to win, winners announced throughout party.

Also, did you know that the spare tire on your car is called a donut? My 6 year old found this hilarious…and you know how kids are, he wouldn’t let it go. All he could talk about was driving on donuts, which of course lead to, “I want donuts!” So….

Mama made donuts. Chocolate Glazed Donuts to be exact. These are the kind of donuts I relate too!

The Best Cookie Icing!

Kim

Cookie (and cake) decorating is a fine art. I’ve seen some beautifully decorated and detailed cookies, and I think “Wow. I do not have the patience for that.” And really, if I put so much time into decorating a cookie, I certainly wouldn’t want anyone to just eat it. Therefore, I am not a cookie decorator. However, I am partial to slapping a glaze and some sprinkles on a cookie and calling it a day.

Sprinkles are fun. My kids love them, and let’s face it, icing is extra sugar so it makes cookies even better. Mo’betta if you will.

I love a good homemade cookie, but I don’t stick my nose up at a box mix either. When I saw this new Meyer Lemon cookie mix, I just had to give them a try. Did you catch my “all things Meyer Lemon” post? Love them. I thought adding some icing and sprinkles (and the mix came with the colored sugar) would make a pretty and Spring-y cookie. Since it was 20 degrees but felt like OMGthisisridiculous degrees, I needed something to get me through!

Sometimes you just have to bake your own sunshine.

In the past, I have made icing for cookies, but it usually stayed wet and sticky or got dry and flaky. This past Christmas, when making Gingerbread Men with the kids (that I forgot to post!), I stumbled upon the perfect icing. It hardens enough that you can stack a cookie or two on top of each other, but not rock hard so it’s crunchy. It’s like edible puff paint! It is now my go-to cookie icing, whether it’s gingerbread men or sugar cookies.

You can use different extracts to change the flavors, or add food coloring to make different colors and it always sets up nicely. My kids got very creative at Christmas!

Cookie Icing (Glaze)

1 cup powdered sugar, sifted

1 tablespoon milk

1 tablespoon corn syrup (light)

1 drop of lemon juice (we added several drops to give it a lemon flavor for lemon cookies above)

Add all ingredients to a small bowl and stir to combine. Add food coloring if desired. Top cookies with glaze and add sprinkles before the icing sets.

*For cookie decorating tips, such as flooding, outlining, etc. see the recipe source at *

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Quick & Easy Cinnamon Rolls {in 30 minutes!}

Kim

I didn’t get a chance to post yesterday because….it was SEVENTY-FIVE degrees outside!!!! I had full on Spring fever. Washed my car, did some grilling…and guess what the high for tomorrow is? TWENTY-FIVE. Yes, 25. A 50 degree drop in temp, and tonight, we are supposed to get an inch of sleet/rain/snow #overit. This bi-polar weather is making me crazy. So, what better way to start yet another snow day (or any day!) than with cinnamon rolls. Not fussy, waiting for things to rise cinnamon rolls – but super easy, roll and go cinnamon rolls. ‘Cuz that’s how I roll.

They look pretty good right? Other than my ‘taken in the bad morning light with my cell phone pic’ of course. You would probably never guess they started with pre-made pizza dough. Yep, pizza dough!

Is it exactly the same as homemade, baked from scratch cinnamon rolls? No, not exactly. Is it a very good compromise? In my opinion, yes. In my kids’ opinion, absolutely!

Quick and Easy Cinnamon Rolls

Pre-made pizza dough (thawed, if frozen) *I used Pillsbury pizza dough in the can, from the dairy section of the grocery store (with the biscuits)

3 tablespoons butter, softened
1/4 cup brown sugar
1 tablespoon cinnamon
pinch of salt (if using unsalted butter)

Icing:
2/3 cup confectioners sugar
1 tablespoon milk
1/8-1/4 tablespoon vanilla extract
pinch of cinnamon (optional)

Preheat oven to 375 degrees F. Butter the bottom and sides of an 8″ by 8″ baking dish.
In a small bowl, stir the softened butter until spreadable. (Can microwave in small increments to soften if needed)
Lightly flour a flat surface and roll the pizza dough out with a floured rolling pin into a rectangle. (approx 12 x 15 inches)
Spread a thin layer of the softened butter (about 2 tablespoons) over the surface of the dough.
Sprinkle the brown sugar, cinnamon, and salt (if using) over the buttered dough, covering the entire surface (to the edges).
Starting on one of the 12″ (shorter) sides, tightly roll the dough to form a log. Pinch the seam if needed to keep from unrolling.
Place log seam side down, and slice into 9 even pieces (about 1 1/2 inches thick). Place into buttered dish – with 3 rows of 3 rolls. Top rolls with remaining butter.
Bake for 15-20 minutes, or until rolls are lightly browned and no longer wet and doughy looking. While rolls are baking, mix together icing ingredients. It’s okay if icing appears a little thick, since it will melt on warm rolls.
Remove rolls from oven and allow to cool for 3 minutes. Place spoonfuls of icing on warm rolls, allowing icing to melt and cover rolls. Enjoy!

Recipe adapted from my Cini-Mini Pull Apart Rolls and

So, I’m going to go drink yet another cup of coffee and complain non-stop to my friends via group text about the weather. Don’t I sound like a BFF you want to have? haha

This recipe was featured at !
Friday Frenzy

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