Category: Family Time

Nerf Birthday -12

My “Brilliant Boy” is 12 now. It goes by so fast… and I love him so much! He loves playing Nerf with his friends, so they all came over for a few hours and they had fun playing Nerf!

I used homemade marshmallow fondant to decorate his cake!

Marshmallow Fondant Recepie

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.
We had a taco bar for dinner!
Nerf with friends!

Long-Distance Family Easter Baskets

My nieces and nephews live so far away and I usually mail them each an Easter basket. But the baskets are so expensive to mail, so I tried something new this year. I looked for flatter Easter items to fill a large envelope for each of them.

They sent me pictures with some of the things from their basket envelopes for me.

Easter Baskets

I, of course, made Easter baskets for my kids as well…

Filled with all of their favorite things!

Dyeing Eggs

Egg Hunt

12 Days of Christmas Advent Books

I love reading to my boys before bed. I got 12 books and wrapped them to look like Santa coats. Each night I let the boys take turns choosing a book to open for us to read together!

First book was “Tiger Can’t Sleep“. My son’s night time stuffed animal has been a tiger since he was born.

Next book was a “Look and Find the Mighty Avengers” book. We all LOVE the Avengers!

We had a Christmas cookie book too… We enjoy making Christmas cookies for our neighbors. “Arthur’s Christmas Cookies“

Here are some of the other books that we opened and read! “I Smell Christmas“, “Santa’s Stuck“, “T’was the Night Before Christmas“, Mortimer’s Christmas Manger“, “The First Rule of Little Brothers“, “The First Night“, “Magnet Max“, “Just Me and My Little Brother“.

Christmas Treats

The boys and I made Christmas Cookies to deliver to the neighbors. They love baking with me.

Mini Santa Hat Cupcakes

I decorated mini cupcakes with red buttercream icing. I added a mini marshmallow to the top and white icing around the base of the icing.

Andes Mint Cookies

Ingredients Cookies:

  • 1 Box Devil’s Food Cake mix
  • 2 eggs
  • 1/2 C. butter melted
  • 1 tsp. vanilla extract
  • 2 Tbsp. brown sugar

Ingredients Mint Frosting:

  • 3/4 C. butter softened
  • 1 1/2 tsp. peppermint extract
  • 2-3 C. powdered sugar
  • milk if needed
  • green food dye if desired

Ingredients Chocolate Glaze:

  • 1 1/2 C. chocolate chips 
  • 4 Tbsp. butter

Instructions:

  1. 1. Cookies: Preheat oven to 350 degrees and grease cookie sheets.
  2. 2. Combine cake mix, eggs, butter, vanilla and sugar. That batter will be stiff.
  3. 3. Make dough balls a little large than a Tablespoon and place on cookie sheets to bake. Pat each dough ball down a little bit.
  4. 4. Bake for 7-9 minutes and let cool.
  5. 5. Mint Frosting: Beat butter for 2 minutes. Add peppermint extract and slowly add it powdered sugar until you reach your desired consistency. Add 1-2 Tablespoons milk if it gets too thick. Add green dye for color if desired.
  6. 6. Chocolate Glaze: Melt chocolate chips and butter together in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  7. 7. Assemble Cookies: Pipe on frosting, smooth over with a knife, spoon on your glaze in the middle, and top with roughly chopped chopped Andes Mints.

Christmas Lights Mini Cupcakes

I decorated mini cupcakes with white buttercream icing. I added a line of black icing around the buttercream, then I added Wilton Light Bulb Sprinkles.

Peppermint Fudge

Ingredients:

  • 24 oz white chocolate chips
  • 1 14 oz can sweetened condensed milk
  • 1/4 tsp salt
  • 1 tsp peppermint extract
  • 1 cup crushed peppermint candy

Instructions:

  1. Line an 8 or 9-inch square pan with non-stick foil.
  2. Combine white chocolate chips, sweetened condensed milk and salt in a medium bowl.
  3. Microwave in 30 second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
  4. Stir in the peppermint extract.
  5. Pour the fudge into the prepared pan and spread evenly.
  6. Top with crushed peppermint candy canes.
  7. Refrigerate for 2 hours until set.
  8. Cut into 1 inch squares.

Andes Mint Fudge

Ingredients:

  • 3 cups Nestle Dark Chocolate Chips
  • 1 cup chopped up Andes Mints
  • 14 oz. Sweetened Condensed Milk

Instructions:

  • Line 8×8 or 9×9 baking dish with foil, then spray foil with Pam.
  • In large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk.
  • Microwave for 1 minute, then stir.
  • Microwave for an additional 45 seconds, and stir until melted.
  • Once melted, quickly transfer to foil lined baking dish and spread out evenly.
  • Sprinkle chopped Andes Mints on top of the fudge.
  • Chill for approx. 2 hours, or until set.
  • Cut into 1 inch squares.

Candy Cane Hearts

Ingredients:

  • Mini Candy Canes
  • semi sweet Chocolate Chips

Directions:

  1. Place wax paper on baking sheet.
  2. Place 2 mini candy canes next to each other in the shape of a heart.
  3. Melt chocolate chips in a microwave proof bowl. Zap for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  4. Spoon chocolate into the hearts.
  5. Place a few candy canes in a ziplock bag and crush them with a spoon.
  6. Add crushed peppermint to the chocolate in the hearts.
  7. Let the hearts cool.

Sugar Cookie Drops

Ingredients:

  • 1 cup butter, softened
  • 1 ½ cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Red, Green food coloring
  • Red, Green Sprinkles
  • Variety of Hersey’s Kisses

Directions:

  1. In a bowl cream butter and sugar until fluffy. Add egg and vanilla; beat until smooth.
  2. In a medium bowl combine flour, baking powder and baking soda. Add dry ingredients to the creamed mixture. Stir till soft dough forms.
  3. Divide dough into 3 parts and color each part red, green, and white with food coloring. Place some sprinkles into the white dough. Refrigerate for 2 hours.
  4. Roll spoonful balls of dough in the sprinkles.
  5. Grease a pan and place the balls of dough on the pan.
  6. Preheat oven to 350 degrees F
  7. Bake cookies for 8 minutes or until lightly browned.
  8. Place a Hersey Kiss into the center of each cookie.

Chocolate Covered Pretzels

I dipped pretzels into melted chocolate and then sprinkled crushed peppermint over them.

Christmas Candy Cookies

We placed various types of store bought cookie dough squares into our mini cupcake pan. We sliced the cookie dough and then cut them into fourths. Then we baked them for a few minutes and added the chocolate candies (Hershey’s Kisses and Mini Reece’s Cups). Let cool and removed from pan.

Rolo Pretzels

I placed wax paper on a cookie sheet and spread out square pretzels. Then I added a Rolo to each pretzel and melted in the oven for a couple minutes. Add another pretzel to the top of each Rolo and let them cool. Sweet and salty… my favoite!

Thanksgiving Treats

This is the first Thanksgiving dinner that I have ever made. My family came for a visit from the west coast, so I had a lot of help 🙂 I also tried to make some fun Thanksgiving Treats to snack on during the beginning part of the day!

Carmel Apple Turkey

My boys LOVE carmel and apples so I made this little guy to snack on.

Thanksgiving Cornucopia

I used Pillsbury Crescent Dough to shape and bake the Cornucopia, then added the fruit that my family likes.

Fruit Dip

I also made my fruit dip that the boys LOVE! Mix one package of cream cheese with one jar of marshmallow cream!

Vegi Dip

Mix one tub of sour cream with one Ranch packet for the vegetables.

2016 Family Photos

The boys and I took some family pictures this past month, so I could hang them around the house.

One nice weather day, we dressed in white and took some pictures in the backyard. These boys are just so adorable!

We also, took a few pictures in our living room. They are so silly, with their great personalities!

Another beautiful day, so we went to the school to take some pictures with the brick wall. My boys are great little models, so cooperative!

Chima Fire & Ice Lego Birthday -6

T is turning 6 today.  He absolutely loves his Legos, but lately he’s been obsessed with the new Chima Fire & Ice Legos.  He is such a fun boy who loves playing outside with his friends. I found these Lego Molds to put candy melts in. Then I could decorate his cake and cupcakes with them.

Buttercream Recipe

Ingredients:

  • 1 cup butter
  • 1 cup Crisco
  • 4 cups powdered sugar (2 lbs)
  • 2 teaspoons vanilla
  • 1 tablespoon milk (if thick)

Directions:

  1. Cream together the butter and Crisco with a mixer.
  2. Slowly add in 1 cup of powdered sugar at a time.
  3. Add the vanilla, if it seems too thick you can add a bit of milk.

Marshmallow Fondant Recipe

Ingredients:

  • 16 oz. Mini Marshmallows
  • 3 TBSP water
  • 2 lbs Powdered Sugar (4 cups)
  • Crisco

Directions:

  1. Grease a large glass bowl with Crisco.
  2. Pour in the marshmallows and water; then microwave at 30- second intervals, stirring after each interval, until melted.
  3. Reserve about 1/4 cup of the powdered sugar. Place the red of the powdered sugar in a large bowl of a standing mixer.
  4. Grease the paddle attachment with Crisco and pour in the melted marshmallows on top of the powdered sugar.
  5. Beat until a dough form; there will be a lot of loose bits and sugar in the bottom of the bowl.
  6. Grease a clean work surface with Crisco and dump out the fondant and all the loose bits. Grease your hands liberally with Crisco and knead the mixture together, just like kneading bread, for about 5 minutes until smooth.
  7. Grease hands again as needed. As the fondant becomes smoother, use the reserved powdered sugar to coat the surface to keep it from sticking.
  8. Once smooth, you can divide and color the fondant. While working with one piece, cover the remaining fondant with plastic wrap to keep it from drying out.
  9. When you have your colors finished coat the fondant in a light layer or Crisco; wrap in plastic wrap and place in a large baggie for at least an hour, preferably overnight.
  10. Store at room temperature for several months. To us it, dust the surface and rolling pin with powdered sugar and roll out to 1/8 of an inch.

Candy Flames

I melted red and orange hard candies in the oven and then let them harden before I broke them to look like flames.

He got more Chima Legos too.

Thanks, Aunt DeAnna for my Thor hammer night light.

T’s best friend is his cousin!

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