How to Make Sprinkles

how to make sprinklesWhile scrolling through Pinterest for ideas for Baby D’s vintage Mickey Mouse themed first birthday party, we came across the cutest custom Mickey-shaped sprinkles. They were absolutely adorable and as much as I love supporting a cute, little Etsy shop, the sprinkles were a little pricey for such a small quantity and our party budget was getting pretty low.

I was a little bummed to have to pass on the sprinkles. Kyle on the other hand saw it as a challenge and decided that we should at least attempt to learn how to make sprinkles. I’m so glad that we tried making these sprinkles. They really weren’t that hard to make and were the perfect addition to our little man’s first birthday cake.

sprinkles in progress

Ingredients:

  • 2 lbs powdered sugar
  • 5 Tbs meringue powder
  • 3/4 tsp lemon juice
  • 3/4 cup warm water
  • 2 Tbs honey
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • drops of gel food coloring to reach desired color

 

Directions:

  1. Whisk together the water, meringue powder and lemon juice for about 30 seconds (or until lump-free).
  2. In a separate bowl, sift the powdered sugar.
  3. Add the wet mixture to the sugar and mix for about a minute.
  4. Mix in the honey, extracts, and food coloring.
  5. Beat until stiff peaks are formed, approx. 6-8 minutes.
  6. Add to a pastry bag with a small decorating tip of your choice.
  7. Lay out a sheet of wax paper.
  8. Pipe the icing onto the wax paper to form your desired sprinkle shape (in our case Mickey).
  9. Let sit and harden for several hours.

Tip: Keep in mind that for some shapes (like our Mickeys) the side that was laying flat may end up being better looking than the way you piped them. Ours had a few small peaks from lifting up the pastry bag while piping. It may just take a little practice to get the hang of it.

how to make sprinkles

Chicken Tikka Masala

Chicken Tika Masala | Moore Cookin

We finally did it…our first dinner and a movie challenge of summer! We’ve started slowly making our way through our movie collection over the last few weeks after putting the little one to bed, but not every random movie we own has a fun foodie theme to go with it. This one, however, was perfect. Drumroll please…

…and our movie was the Bollywood classic

Kuch-Kuch-Hota-Hai

 

I had a close friend in high school who originally introduced me to Kuch Kuch Hota Hai. We were talking about Bollywood one day and she insisted that I see this movie…so naturally I went out and bought it (oh those days before streaming). And now we’ve had the chance to watch 3 hours of subtitles and awesome Bollywood dance moves thanks to our summer challenge. Kyle was thrilled…or something like that.

Confession: I’ve never even really tasted authentic Indian food before. I know what curry tastes like but I’ve actually never been to an Indian restaurant. We went to a local Indian market (yes we found one in Alabama) for the spices and got a few tips from the cashier, so I’m hoping that it is pretty authentic.

I really loved the flavors of this dish…until about 4 seconds later when my mouth felt the flames of a thousand fires. I only made it a few bites in before the tears were streaming down my face and I was chugging milk like a crazy person. Admittedly, I am a wimp when it comes to spicy food, but I even saw a few tears welling up in Kyle’s eyes.

If you’re a fan of spicy food, I’m sure that you’ll love this dish. Find a fun Indian flik to watch or just turn on the Bollywood Pandora station while you cook and enjoy.

Ingredients:

  • 1 1/2 lbs chicken breast, chopped into bite size pieces

Marinade Ingredients

  • 1 cup plain yogurt
  • 2 Tbs lemon juice
  • 2 tsp cumin
  • 2 tsp red pepper
  • 2 tsp black pepper
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp ground ginger

Sauce Ingredients

  • 1 Tbs unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeño, minced
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1 can (14.5oz) tomato sauce
  • 1-2 c heavy whipping cream
  • cilantro (for garnish)

Directions:

  1. Cut the chicken into 1 inch cubes.
  2. Put the chicken in a bowl, and add all of the marinade ingredients: yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger.
  3. Stir to coat the chicken.
  4. Put in the fridge for 1-2 hours then discard the excess marinade.
  5. Cook the chicken in a skillet or dutch oven until no longer pink inside.
  6. For the sauce, melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute.
  7. Add coriander, cumin, paprika, garam masala and salt. Stir to combine.
  8. Stir in tomato sauce and simmer for 15 minutes until thickened.
  9. Add the cooked chicken to the sauce and stir in the cream according to desired heat.
  10. Serve with white rice and garnish with fresh cilantro.

Warning: This is one hot and spicy beast of a dish. Skip the jalapeno and red pepper if you want to turn down the heat. Also, I would recommend adding 2 cups of heavy cream (rather than the single cup we tried).

Recipe from Mattawa Mum

One Pot Spicy Sausage Pasta

One Pot Spicy Sausage Pasta

June is here! Can you believe it? Time is flying by these days. Baby D will be turning a year old next month. How did that happen? He’s looking more and more toddler than baby these days. It’s so exciting to see his wild child personality shining through more and more, but it’s also sad to see the little baby version of himself slowly fade away. Hopefully time can slow down a little so that we can make the most of the next couple months of summer.

Fiesta Like There's No Manana

Chalkboard Print from GarvinandCo

So…today I’m bringing out another Moore family favorite. This cheesy, spicy sausage pasta has become one of our quick go-to meals for those nights when we are exhausted after a day of work and baby chasing. This dish comes together super quickly in one pot (yay to minimal dishes!) and the heat from the Rotel combined with that Cheddar Jack goodness does wonders for curbing our Tex-Mex cravings. I really want to blame all of the Tex-Mex recipes on Summer somehow, but let’s face it, Tex-Mex always sounds good…year round.

Ingredients:

  • 1 tbsp olive oil
  • 1 lb sausage (or desired amount)
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Mild Ro-Tel tomatoes and green chiles, drained (trust me, it will still be spicy with the mild Rotel…and even hotter when you enjoy the leftovers the next day)
  • ½ cup heavy cream
  • 8-10 oz penne pasta
  • ½ teaspoon salt and pepper, each
  • 1 cup monterey jack & cheddar cheese blend, shredded

Directions:

  1. Add olive oil to an oven-safe skillet or dutch oven over medium high heat.
  2. Add sausage and cook until lightly browned, about 4 minutes. Add garlic and onion powder. Cook until fragrant, about 30 seconds.
  3. Add broth, tomatoes, cream, pasta, salt and pepper and stir.
  4. Bring to a boil, cover skillet, and reduce heat to medium-low.
  5. Simmer until pasta is tender, about 15 minutes.
  6. Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese.

Recipe adapted from: Kevin & Amanda