Jared's Pokemon Dive Ball Cake

Jared's birthday is Friday, but one of his friends is only around on Weds, so we decided to celebrate early with a Pokemon Battle Party. This is really Jared's first official party, though it was not pitched as a birthday party at all. Some of his friends brought gifts, but most did not. In our head, the party would consist of a tournament style event. Eight boys were invited and everyone drew a card. Matching cards were meant to battle each other. Unfortunately half the group had no idea how to battle and a good hour or so was spent teaching them so only a couple of boys managed to do more than one battle. As a party favor, everyone received a Pokemon card from a booster pack. At the end we went swimming for about a half hour. I hope everyone had fun.

Like Aaron, Jared chose a Pokemon themed cake. He chose a Pokemon Dive Ball, making it another year of a water theme. I decided a poke cake would be a fun way to prepare it because I could use blue jello and have a water effect all the way through. So although he didn't have the jello pool like in year's past, he did have jello in the cake. I debated a white cake or a lemon cake and ended up with a blend. I added lemon juice to the cake batter and frosting but it really wasn't flavored much. I used the Jolly Rancher Blue Raspberry jello, strawberry cream cheese frosting to layer and stack the cakes, and a cream cheese/whipped topping lemon frosting dyed blue for the design. I think it turned out pretty well.

Jared wanted characters on top and I had originally planned on creating some water characters for it, but it was delusions of grandeur. I ended up making the cake within hours before the party which is a bad thing for a poke cake. It is best to let it soak overnight. I ended up putting it in the freezer to chill and most of the boys didn't eat their slice. Oh well. But I digress.... While I worked on the cake, Jared and Aaron made Pokemon characters from marshmallows: Cleffa, Igglybuff, and Execute. There were just enough that I could put them around the cake.

Recipes Used:

Nathan's Lemon Cake base (subbed whole milk w/ vinegar and 4 TB lemon juice. I dyed 1/4 c sugar blue thinking I'd use it as sprinkles on the top of the cake, but added it to the batter instead. The cake turned a greenish hue as it mixed with the yellow butter, but it looked fine once it was done and the blue jello was absorbed. I also only had one egg, so two of them were THRIVE eggs. Instead of water I added lemon juice.)

Raspberry poke cake (referenced for making and adding the jello)

Lemon Poke Cake (Recipe is basically the same as Nathan's cake but uses sour cream instead of buttermilk. She adds sweetened condensed milk instead of jello. I based my frosting off her cream cheese frosting and the traditional cool whip frosting for poke cakes.)

Strawberry Cream Cheese Frosting (Used the leftover frosting from Aaron's cake to layer and dirty frost Jared's cake)

My frosting:

8 oz tub of cool whip
8 oz softened cream cheese
powdered sugar to consistency (at least one cup)
about 1 tsp lemon extract (I didn't measure, just poured)

We want cake! Give me some chocolate cake!

Aaron's birthday was on Wednesday. This was no ordinary one though, this was his 8th birthday! He had the privilege of being baptized that day as well, due to the timing of the move and grandparents being in town still. It was a great experience. Matthew gave a combined talk on baptism and the Holy Ghost. He asked Aaron questions throughout, as he answered each of them with assurity. Afterwards, Sharon said she was very impressed by him because she would have had to whisper the answers to Eliza.

After the baptism everyone came to the apartment and Matthew cooked hamburgers. Only the Blacks and the family attended, but we were prepared for as many as fifty people. We have a lot of hamburgers left :p Mike and Tran left as we pulled out the cake because Gen was getting fussy tired. Aaron chose a Pokemon theme this year, so I made a Master Ball. Simple enough - round cake with purple and white frosting. Unfortunately I ended up having to make his cake twice because my flour tasted too metallic from the #10 can. But it was so much better the second time. I added chocolate chips to the batter and tried the trick of coating them in flour so they don't sink. It worked, but since I forgot to put them in the batter until they were already in the pan, they just sat on top and didn't melt into the cake. I ended up getting the chips off the bottom cake so it would be flat enough to stack. Oops. I left them on the second cake and used it for the top layer. It worked.

I also decided to make the strawberry cream cheese frosting from scratch. I made a strawberry reduction and went the extra mile to sieve the seeds out so Mom could eat it. It was very time consuming but Aaron was happy to do that for me. I'd wanted to make the cream cheese frosting as well but bought one just in case which is good because I used it.

Overall I think it turned out well. It wasn't pretty or very creative, but all the stress and effort are worth it when I hear the words, "I love it!"

For future reference, these are the recipes I used:

The Best Chocolate Cake is a great reference for the 'why' of each ingredient
Chocolate Cake (ended up adding three eggs instead of 2 plus 1 yolk)
Strawberry Cream Cheese Frosting (I used probably two cups of strawberries, half frozen and half fresh. I still have a lot of the reduction left and have used it to flavor yogurt and other things.)

The strawberry cream cheese frosting was still kind of runny after using the sugar amount listed, so I added another cup or so. It hardened up well in the fridge though. Had I realized the implications of that, I would have added more to the middle layer but it was still ok. We ended up with three flavors. Purple was vanilla, white was cream cheese, and pink was strawberry cream cheese.

Kitchen Escapades - Pizza

So after a great first day back on 1500 calories, I've managed to go over every day since :/ Tonight we had a movie night so I spent the day in the kitchen preparing for a homemade pizza party for dinner - besides baking bread for the week. Standing in the kitchen for hours and kneading dough should count as some exercise, right? I did Just Dance this morning for about 30 minutes and only burned 178 calories. Fun, but not the most bang for my buck. But I digress....

Twice now I have used this pizza dough recipe. The first time I made it, I thought I overworked the dough and stuck it in the fridge for later. I was really skeptical about it, but once I took it out of the fridge and started working with it, I discovered it was actually a really good dough and a great one to work with once it warmed back up. Pretty forgiving. I used it to make the Pioneer Woman's easy calzones which turned out really yummy (except Aaron didn't like them. He prefers regular pizza.) Though I used white sugar the first time I made the dough, this time I used honey. Calorie wise, sugar was the better way to go (for future reference).

I got 14 large calzones out of the dough. As far as actual pizza dough, it could make two large pizzas or be divided up into smaller ones. We decided to each make our own pizzas, so we ended up with 4 smaller dough balls and two medium sized (put in the freezer for another time). Aaron wanted to use the cookie cutters today, so he made a bunch of little pizzas shaped like Christmas cookies while Jared created the Millenium Falcon. I had a regular round thin crusted Hawaiian BBQ pizza with cilantro, and Matthew had a thick crusted face. It was great fun.

The best part came AFTER the pizza though - dessert. To go along with the pizza theme, I decided it would be nice to do a fruit pizza. I knew the basic concept, but googled for some recipes to nail down the concept and decided on this one for the cream cheese topping because I had all the ingredients. The cookie part seemed simple enough too but I opted to go with a ChocolateCoveredKatie grain free sugar cookie recipe instead. Per a commentor's suggestion from the allrecipes recipe, I used our frozen fruit and added some cream of tartar to thicken the juice as it thawed. Oh. My. Goodness!! It was SO delicous!!!! All 446 calories of it :P (Is it any wonder how I ended up 469 calories over tonight?!)

Here is the ingredient list for CCK's cookie:

• 1 cup finely-ground almond meal (also known as almond flour.) (75g)
• a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
• 1/8 tsp baking soda
• 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)
• 1 1/2 tbsp coconut or vegetable oil (15g)
• For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)
• 1 tsp pure vanilla extract
• optional: pure almond extract

What I did:

- Ground up 1 cup of almonds in the food processor, then measured out 1 cup of the meal. Followed the rest of the ingredient list subbing honey for the maple syrup, added 1 tsp of almond extract, and then misread the milk part and added 2 TABLESPOONS!! oops!!! Way too wet at that point, so I added in the rest of the almond meal, about 1/4 cup of white flour, then added an extra 1/8 tsp of salt and baking soda - essentially doubling the recipe for the dry ingredients. It was still sticky, but it was much closer to what I thought the consistency should be at that point so I followed through on the rest of the instructions and it worked!! It was the best dessert I've eaten in a long time!!

Cream Cheese Frosting: (I halved the recipe)

4 oz 1/3 fat cream cheese

1/4 c sugar

1 tsp vanilla extract

Blueberry Muffin and Lemon Cake for One

Blueberry Muffin for One and Lemon Cake
courtesy of chocolatecoveredkatie.com

As I've been trolling the CCK blog, I decided to make her cupcakes/muffins for breakfast. The boys both chose the lemon flavor and I went with the blueberry. She gives directions for baking them in the oven, but I was in a hurry and used the microwave instead. I cooked them each for one minute. Because mine used frozen blueberries I ended up adding an extra 10-15 seconds (don't remember). From my previous experience with minute muffins, if you put them in too long they turn hard. Apparently the longer these set out while the boys picked at them, the harder they got.

Aaron liked his and Jared said it tasted funny. I used olive oil in theirs and it was easily recognizable by my buds so I told them that's what it was. Jared did say it tasted lemony though. Mine wasn't bad. I subbed regular butter for the oil hoping for a better flavor. It worked, but when I inputted it in MFP I was shocked to see that 1 TB was 100 calories!!! YIKES! This seemingly innocent muffin turned into a 236 calorie breakfast besides the milk to drink it down. I played around just now with some of the oil options and olive oil would have been 120 calories so I definitely got the better deal with the butter. My best bet would have subbed half of it with applesauce (which is how I made Matthew's but it didn't rise as much).

The recipe is easy enough that I will have to play around with it a bit and see what I can do to slim it down more and further 'healthify' it. In the meantime, here's the link to all of her single serving muffin/cupcakes.

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As a side note, today I am feeling the 4 mph program I did yesterday. My legs haven't felt this sore for weeks when I quit running as much and mostly walked for long stretches of time for my exercise. It is nice to feel like I worked out yesterday not just be tired. Today I plan to do Chicken Fat to get some calisthenics in and see if we can't begin to get this core back in shape now that I have no physical limitations.

Dessert Mania

I stumbled upon the blog Chocolate Covered Katie recently and today in my productive mode, have set out to try her recipes. I just whipped up some Brownie Batter Dip, One Minute Chocolate Cake (for one though I shared it with Aaron), and the Deep Dish Cookie Pie is in the oven. She incorporates some surprise ingredients to fit her vegan life style so it is fun to find them so tasty!! I look forward to presenting the to the family tonight to see what they think. By the time Jared gets home I may have so many desserts I'll need a girl's night to have a place to share them and purge my house of the sweets!

Peanut Butter Choco Crunch Balls

After being on vacation and eating fast food and cookies every day, I came home with a lot of cravings and no desire to return to logging my food. But, considering my body is already showing the consequences of such free eating with no exercise, back on the band wagon I go! I was hungry for something chewy and chocolate yesterday so I did a search through all the food blogs I recently discovered and decided on fitfoodiefinds.com and her array of simple 'healthy' recipes. I would have liked to try her raw brownie chews or her almond joy chews but they require dates and there are none in my cupboard. Instead I ended up making her peanut butter choco crunch balls with a slight variation.



Ingredients:

1 cup corn chex
1/4 c rolled oats
1/4 c. peanut butter
1/4 c. honey
1 TB cocoa powder

I crunched up the corn chex in a bag then mix all the remaining ingredients together. Use a TB or cookie scoop and shape into balls. Makes 10 - 12 balls.

I think the honey is a little overpowering and unfortunately now regular peanut butter is treating me the same as natural peanut butter so though they taste good, I can't handle eating them. Aaron really likes them though and is happy to finish my share! If I were to make them again, I would probably cut the honey back to 2 or 3 TB and the same for the peanut butter. Or add more oats.

Snow Ice Cream

Woke up starving and despite all the effort I put in to figuring out the best nutrient dense breakfast, the first thing I ate today was snow ice cream. I have been anticipating a snow day of this depth since moving here. 4 - 8 inches. LOVE it!! So, I took a bowl and scooped up snow to the top, added 1 cup of sugar, 1 cup of milk, a tsp of vanilla and voila!! Vanilla ice cream. There is still plenty of clean snow on the ground, so I may try the other popular recipe floating around:

big bowl of snow (gallon?)
can of sweetened condensed milk
1 tsp vanilla extract

The ice cream I made had a good flavor, but it was a little gritty from the sugar granules. I could probably get away with only 3/4 c. of sugar. Topped with cantalope and it was dreamy :)

Now to find something a little more nutritious........

Homemade Poptarts

Raspberry Pie Tart Pops aka Homemade Poptarts

The recipe calls for a pie sheet, but I decided to try it with a can of crescent rolls. Next time I will use the pie crust sheet. Notice that each 'square' is cut in half. One side will have the jelly and the other will be the top.

Each tart got 1/2 tsp of jelly. We decided to try two different flavors: strawberry and black raspberry. The top left one has already been folded over.

Seal each tart with a fork.

Time to put it in the oven! 

Baked at 400 degrees for 8-10 minutes.

The recipe tells you how to add frosting, but we decided to just do sprinkles. We added butter first so the sprinkles would have something to stick to.

Time for taste testing!

Not quite a thumbs up or thumbs down. The crescent rolls were not the right flavor for a pop tart. It is almost like it is too savory or thick. But the concept works and is a great one. Calorie wise I think the pie sheet would be better too.

Baked Chocolate Donuts

There is a Dunkin Donuts the boys pass every day to and from school. For weeks Aaron has said that his after-school bus driver was going to take them to DD one day. We all know that isn't going to happen and even Aaron knows now too. Today he requested DD once again so I decided to try and make some instead.

Growing up we fried the canned biscuits to make donuts. I don't have any on hand and I really don't feel like having a huge pot of oil sitting around for one whimsical experiment. But as I searched for recipes I discovered baked donuts. I debated between Baked Vanilla Donuts and Triple Chocolate Whole Grain Baked donuts. I gave Aaron the choice and of course he wanted chocolate! (He is related to his gma for sure!) I decided the recipes were similar enough that I used the vanilla recipe but added 3 TB of cocoa powder to the mix and 2 TB of mint & dark chocolate chips. I don't have a donut pan so just spooned them into a muffin pan using an ice cream scoop. It made 8 'donuts' - 4 with mint & chips and 4 just batter. I don't think I will frost them. They smell delicious!

Aaron waiting for donuts to cool

Aaron approved!!

Plum Crumble

Plum Crumble

Ingredients:

•3 pounds fresh plums, pitted, quartered, about 5 cups
•1/4 cup brown sugar
•1 cup sifted all-purpose flour
•1 cup granulated sugar
•1/2 teaspoon salt
•1/2 teaspoon cinnamon
•1 large egg, beaten
•1/2 cup butter, melted

Preparation:

Combine plums and brown sugar, stirring well to blend. Pour into a buttered 11 1/2x7 1/2 inch baking dish.

Sift together the flour, granulated sugar, salt, and cinnamon. Add the beaten egg, stirring lightly with fork until mixture is crumbly. Sprinkle mixture evenly over the plums then drizzle with the melted butter. Bake plum crumble at 375° for 40 to 45 minutes, or until lightly browned.

Serve warm with whipped topping or ice cream.

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Oct 26, 2010 - This is not a light and tasty recipe, but since it was my first time making anything with plums I had to share. I had exactly 3 lbs of plums left from a large co-op produce order, so I figured this was a great way to use them. My guess is that you could substitute any fruit for the plums.

This is a really simple dish and we all loved it. I don't know why, but it surprised me how purple the juices were in the final product.