Cottoncandy & Applelicious Swirl Poppers and A Quest

Okay so by now you've probably come to the conclusion that we're nothing but big kids at heart (which is entirely true) but if you haven't, then don't fret because after this post you surely will. 

We were completely overexcited to try these new Swirl Poppers push pops and decided to make a video review of them. 

Cottoncandy and Applelicious flavored Swirl Poppers

This is an update, after eating the push pops we noticed a strange side-effect...

particularly around the mouth region.

What video review would be complete without a quest?! That's a rhetorical question, of course!

Therefore, since we're all in agreement (not counting your opinion amidst our own), we decided to take a perilous journey back into the basement to seek out Christa's missing cell phone.

P.S. (For legal reasons I felt I must say this) My dog's name is, in fact, NOT Carl, it's Todd but it pisses him off endlessly when we call him the wrong name and of course that's funny to us.

Enjoy!

Strawberry Tarts

This recipe is yet another from the beloved Sweet Baking App. I told you we'd be using it a lot. It can be found under the "Desserts" tab on the main screen. However, this light, delicious recipe could easily be prepared for breakfast or an afternoon snack.

Strawberry Tarts 

12 slices sandwich bread
10 strawberries
2 Tablespoon melted butter
1/3 cup granulated sugar
1/3 cup water
1 Tablespoon lemon juice

We altered the filling recipe by adding another ingredient. 

1 package cream cheese
1 (7 ounce) tub of marshmallow creme 

For the Tart Shells 

Set the oven to 350 degrees. 

Roll out the sandwich bread to 1/8 inch thick. With a cookie cutter placed in the center of each slice, cut out shapes.

Using a brush, coat one side of the bread cut-outs with melted butter.

Slightly press each cut-out into the sections of a muffin pan to form the tart.

Bake until brown, about 10 minutes.

For the Syrup 

Heat sugar, lemon juice and water together in a saucepan, over medium heat, until sugar dissolves. Stirring constantly, bring to a boil then continue to boil for 4 minutes. Remove from heat and let cool. 

Wash, remove leaves and chop strawberries. 

...The perfect strawberry...

Mix with syrup mixture. 

For the Filling 

In a separate bowl, mix together the tub of marshmallow creme and cream cheese. 

Stir with a fork until smooth and combined.

Spread a little bit of filling inside the tart shells.

Top each tart with the strawberry mixture.

We formed an "assembly line" to help this process go faster. 

Can you spot our Food Enthusiast begging for a taste?

Note: We found that by using the syrup, the tart shells quickly became soggy. While they were delicious they were also very runny and messy to eat. Instead of using the syrup recipe we advise mixing the chopped strawberries with 3 tablespoons of sugar. Simply follow the rest of the recipe as normal.

Enjoy!

Twining's of London Black Tea Variety Pack

Moseying down the aisles of our nearest Safeway we happened upon this box of perfectly assorted teas. Being avid, scratch that, obsessive tea drinkers and British enthusiasts, nothing grabs our attention faster than "London" and "Tea" in the same sentence. So naturally, we had to give this assortment a try.

Twining's of London Black Tea Variety Pack

Contains:
(5 bags per flavour)
- Lady Grey Tea
- Earl Grey Tea
- Irish Breakfast Tea
- English Breakfast Tea

We boiled a pot of water on the stove, picked two intriguing looking packets and set to work steeping.

We then ladled the tea into two separate mugs to share so that we could get a taste of each.

...It's harder than it looks, you wouldn't believe the mess...

After a bit of counter-mopping, we tried the two separate flavors and decided to share our thoughts and feelings on them. The last two will be saved for another date in the close future, when our bladders aren't nearly so full perhaps. 

Lady Grey Tea 

Strength (Light Tea): 2 / 5

Box Description:

"Fine black tea perfectly balanced with the citrus fruit flavors of bergamot, orange and lemon.

Our Description:

"The Lady Grey tea was a very light tea, it did not get very dark when we steeped it. We really liked this tea, it was very fruity. We added three teaspoons of sugar, and one teaspoon of honey. This made it sweet, but did not overpower the flavor of the tea. It's a very smooth and easy to drink tea. We give it five stars! Good show, Twinings!" 

Irish Breakfast Tea

Strength (Robust Tea): 4 / 5

Box Description:


"Fine black tea expertly blended to deliver a full-bodied tea with a robust taste and hearty aroma."


Our Description: 


" In contrast to the Lady Grey tea we picked a tea on the complete opposite end of the spectrum. The Irish Breakfast tea quickly became very dark as we steeped it. Again, we added three teaspoons of sugar, and one teaspoon of honey. This complimented the deep, rustic taste of the tea, sweetening it enough without compromising the flavor at all. 'Robust' is definitely a word that comes to mind when drinking this tea and defines it almost perfectly. We give it 4 stars! Cheers! "

Hazelnut Coffee-mate Coffee Cake

We discovered this recipe on www.coffee-mate.com under the "Desserts" tab. Being avid lovers and self-proclaimed addicted users of Coffee-mate we knew we had to give it a try. You can use any flavor of Coffee-mate for this cake. We used Hazelnut, but feel free to pick your favorite :)

Hazelnut Coffee-mate Coffee Cake

For the Cake

2/3 cup warm water
1/3 cup NESTLÉ COFFEE-MATE Powdered Coffee Creamer (we chose Hazelnut)
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/3 cup butter, softened
1 large egg

For the Crumb Topping

1 cup chopped walnuts or pecans (we decided against these)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
6 tablespoons cold butter, cut into pieces

For the Cake

Whisk together water and Coffee-mate in a small bowl. 

...Umm, we had a little trouble pouring out the Coffee-mate...

In a separate bowl, combine flour, sugar, baking powder, salt, cinnamon, and butter and beat by hand or with a mixer until flour is coated with butter. Stir in the egg, then gradually stir in the Coffee-mate mixture. Set aside.

...Or simply throw it on the floor, like we did...

For the Crumb Topping 

Combine sugar, brown sugar, flour, cinnamon, and butter in a bowl and mix until crumbs are formed.

Spoon half of the cake batter into a greased 9-inch square baking pan. 

Sprinkle half of the crumb topping over batter. 

Spoon remaining batter over crumb topping. 

Then sprinkle remaining crumb topping on top...once again.

Bake at 375 degrees for 30 minutes or until a toothpick comes out clean. Cool for 15 minutes before cutting.

Enjoy!


Here's our reaction to our creation :)

Earl Grey Cake

We found this recipe on the on the iPod Touch Sweet Baking app created by Hye Kyung Chung. This app is quickly becoming one of our most used...next to Kawaii Pet MEGU of course :)

Earl Grey Cake

For the Cake

2 Cups All-Purpose Flour

1/2 Teaspoon Salt

1 Cup Unsalted Butter (at room temperature)

1 Cup Sugar

2 Tablespoons (5 Tea Bags) Earl Grey Tea Leaves

1 Teaspoon Vanilla Extract 

5 Eggs

For the Glaze

3/4 Cup Water

4 Earl Grey Tea Bags

2 Cups Powdered Sugar

Line a 9" x 5" loaf pan with parchment paper and set the oven to 325 degrees. Combine flour and salt in a bowl and set aside. 

Combine butter, sugar, tea leaves and vanilla extract in a separate bowl, beat with a mixer until light and fluffy. 

Add eggs one at a time and continue beating. Gradually add the dry mixture, beating until combined. Pour batter into loaf pan.

Bake cake for 1 hour or until inserted toothpick comes out clean. Set the cake on wire rack to cool completely. Remove cooled cake from pan and parchment paper, set on a plate. 

Bring water to a boil in a small saucepan on the stovetop. Remove pan from heat and add tea bags. Allow the tea to steep for 5 minutes until it is very dark. Remove tea bags and stir in powdered sugar.

Cut bread into individual slices and serve with a saucer of glaze for dipping, or simply pour the glaze over the cooled bread and serve with a mug of tea or coffee. 

Enjoy!

Here's our reaction to our creation :)

Beef and "Guinness" Stew For Kids & Done Buttered Biscuits

 

The recipe for the stew came from this book by Dinah Bucholz. It's by far the coolest book ever. 

The biscuit recipe was given to us by my cousin who received it from someone else. We altered it to our liking with Sage and Thyme.

Done Buttered Biscuits 

2 Cups Bisquick 

1 Stick Butter (melted)

8 Ounces Sour Cream

1 Teaspoon Sage

1 Teaspoon Thyme

Combine all ingredients in a mixing bowl with a spatula. 

Spray a muffin pan with Pam and spoon batter into each section.

Set oven to 400 degrees and bake for 10 minutes.

Beef and "Guinness" Stew For Kids

(Serves 6-8)

2 Tablespoons Vegetable Oil (more if necessary)

2 Pounds Chuck Steak (trimmed and cut into 1/2 inch cubes)

1 Onion (chopped)

2 Tablespoons All-Purpose Flour (more for thickening)

14 Ounces Chicken Broth (more if necessary)

1/2 Cup Coca-Cola

2 Tablespoons Tomato Paste

1 Teaspoon Ground Sage

3 Tablespoons Lemon Juice

1 Teaspoon Salt

1 Teaspoon Pepper

6 Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)

3 Carrots (peeled and chopped)

1/4 Cup Parsley

Peel and chop potatoes and carrots, separate in a bowl and set aside. Chop onion, separate in a bowl and set aside also. Trim and cube steak.

Heat oil in a sauté pan and add the steak in small batches, cooking until crusty brown. Transfer to a large plate.

Add another 2 Tablespoons oil if necessary. Add the chopped onion to the pan and cook over medium-low heat until softened. Transfer onion to a large pot, add flour and stir until combined. Add chicken broth and Coca-Cola, cook over medium-high heat until thickened and bubbling. Add steak back into the pot along with tomato paste, lemon juice, sage, salt and pepper. Bring mixture to a simmer for about 1/2 an hour. 

Add potatoes, carrots and parsley. Continue simmering for 45 minutes, adding more broth and flour as necessary to keep the stew from drying out or burning.

Enjoy!

Here's our reactions to our creation :)