Cooking for a family, while making family time

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Snack Necklace Math

Snack Necklace Math

Hello fellow Mommy Spicers thrown into virtual learning/ homeschooling your children. Let’s not pretend this adjustment is easy, it’s anything but. However, I do like to try and find ways to make it more bearable. That to me means one thing, bring in the snacks. […]

Spiral Pizza Bites

Spiral Pizza Bites

Life is very different right now with the COVID-19 pandemic going on. Most of us have been home with our children for over a week now practicing social distancing. It felt the right time to switch up things here at Mommy Spice. To hopefully not […]

Double Rainbow Cupcakes

Double Rainbow Cupcakes

Another year, another new birthday treat to come up with. This sweet little treat is actually a twist on a cupcake I made for my other daughters birthday a few years back. I did change it some, and ditched the texture for novelty. By following the same method as the rainbow crunch cupcakes you end up with this beautiful surprise rainbow batter. Yes it’s a little tedious, but the show stopping reveal is well worth the trouble. My little lady could not brag enough at her “on cloud 9” party about the hidden rainbow inside her cupcakes.
 
The double in the title comes from the rainbow on top of the cupcake. It’s a lot easier than it looks like, it all comes from this fun little Airhead candy. These Airhead Xtreme strips can be found in the candy aisle at most grocery stores. I even found a pack at a gas station! They’re tasty, more sweet than sour, and have a very soft bendable texture unlike traditional airheads. For the clouds in my “on cloud 9” cupcakes I used icing and a homemade piping bag (made from a zip top bag). It all comes together pretty easily, I promise.
Ingredients:
1 box white cake mix
  • Oil, eggs and water will be required per box instructions
Rainbow food dyes
2 containers vanilla icing
1 large pack Airheads Xtreme candy strips
Method:
Follow along my detailed instructions for the rainbow batter cupcakes from my previous post here.
After the rainbow cupcakes have baked and cooled, top each one with a sky blue icing. I start with only one drop of blue food dye and mix with an entire container of white icing. This gives a very nice, soft, sky blue. Next comes your white (vanilla) clouds, they act as glue and will hold your airhead rainbow in place. Place about half of your second container of white icing into a small (quart or sandwich size) zip top bag. Push all of your icing to the bottom of the bag and seal the top. Next snip a small bottom corner off and voila, piping bag!
On top of each sky blue cupcake push a small dot of icing out of your piping bag. I like to do two or three “clouds” on either side of my cupcake. Now it’s time for the show stopper rainbow on top. Cut each Airhead strip directly in half, so you have two rainbows per strip. Take one end of your rainbow and press slightly into your clouds on one side, then gently bend and press slightly into the clouds on the other side of your cupcake. There you have it, adorable rainbow topped cupcakes with a secret rainbow hiding inside as well!
If you want to go an extra step and make these triple rainbow, grab some rainbow paper cupcake liners. I was able to find some easily in the baking aisle at target. The cupcakes topped with the airheads will keep in a sealed container for 24 hours, any longer than that and the candy will become very moist and flimsy. The cupcakes themselves will keep longer, and you can top with candy as you go for any extra leftovers.
Rainbow Treats

Rainbow Treats

I’m always looking for new and creative ways to celebrate my children’s birthdays. It seems as they get older it’s become a little more challenging to find new ideas that bigger kids will enjoy. I love a good theme party, always have, and it turns […]

Reverse Sear Steak

Reverse Sear Steak

Alright lovers, Valentine’s Day is right around the corner and what better way to celebrate than with steak! A nice steak dinner has been my go-to meal for years now. Fun fact, it’s me who wants the steak! My husband was not a steak eater […]

Tex Mex Egg Rolls

Tex Mex Egg Rolls

Alright once you realize how EASY egg rolls are to make, the sky is the limit. You can stuff anything in those bad boys and it’ll be delicious! Not to mention that anything Mexican, or tex-mex I just know I’ll love. The trick to making egg rolls is finding the darn wrappers! I kid you not, they move them around my grocery store all of the time. Currently I find mine in the organic refrigerated section. However, in the past I have found them in the produce section, usually by the pre-cut veggies, or salad dressings and dips. Be sure to check your local store or ask a store associate so you can make these.
Ingredients:
1 pack Nasoya egg roll wrappers
1-2 cups filling (cooked taco beef with vegetables)

1 cup cheddar cheese

Chipotle Ranch Dip ingredients:
Ranch dressing

Adobo sauce (Chipotles in adobo)

Additional supplies needed:
Vegetable oil
Water
Tongs
Air fryer (optional)
Method:

Alright this recipe is wonderful for leftovers from taco night. However, you can make your filling fresh. Just be sure to let it cool before stuffing it into your wrappers. For my tex-mex filling, I brown half a pound of hamburger meat, breaking it up finely. Next I add in taco seasoning and a lot of veggies. Usually I do a combination of onions, peppers, corn, cilantro and a few tablespoons of tomato sauce. Sauté all of this together until your veggies are soft. Set aside to cool.

To make this process quicker, lay out everything you need. I place a stack of egg roll wrappers on a large cutting board. Have a bowl of cheese, small ramekin of water and taco filling with a spoon. These wrappers are thin and you’ll need to be gentle to not rip them.

Working one at a time, place your wrapper on the cutting board in the shape of a diamond. Add 1-2 tablespoons of taco filling, to the bottom half and top that with tablespoon or so of cheese. Using the tip of your finger, dip into water and outline the inside of the wrapper. The water will help to seal and keep your egg roll from falling apart once wrapped.

You’ll wrap these the same way you do silverware. For those of you not familiar with restaurant side work, I’ll explain. Fold the bottom tip of your diamond shape wrapper over the filling. Next tuck in one side of the diamond, then the other, and roll. Then place your egg roll seam side down to keep them from coming apart. Repeat this method until your desired amount of egg rolls are done. I can usually get 16-20 egg rolls from 1 1/2 cups of taco filling.

Now it comes time to fry these. You can pan fry these in a shallow amount of vegetable oil on your stove in a frying pan. Or if you have an air fryer you can cook these that way as well. First up, to pan fry fill a large frying pan with about a quarter to half inch of vegetable oil. You’ll want to heat the oil over medium to medium high heat while rolling your egg rolls. To fry, place the egg rolls into the oil seam side down for about 30 seconds to a minute. Then using tongs rotate the egg rolls, repeating until evenly browned on all sides. Place egg rolls on a paper towel lined plate once done. Repeat until all egg rolls are done. Enjoy warm with chipotle ranch dip.

To air fry the egg rolls, pre-heat your air fryer to 390 degrees. Spray your egg rolls generously with non-stick spray and fry for 3 minutes, then flip and fry 3 additional minutes. They won’t have the same golden brown color you get from pan frying but they will be healthier and you’ll have less of a mess to clean up.

These egg rolls freeze beautifully! I usually make a big double batch and freeze half for easy snacking. To re-heat air fry at 390 for 8 minutes, turning halfway through. Or in the oven on a wire rack over a sheet pan at 400 degrees for 10-12 minutes.

Chipotle Ranch Dip

Method:
In a bowl combine 1/2 cup ranch dressing and 1-2 tablespoons adobo sauce (depending on your spice preference). Stir and serve, topping with fresh cilantro if desired.

I find cans of Chipotles in adobo in the ethnic food aisle by refried beans and enchilada sauce. I then open the can and purée the whole thing, place in an air tight container and keep in my fridge up to 3 months. This stuff is spicy, but it’s not overpowering. It’s more of a deep smoky spice that adds a lot of depth in flavor. I keep it in my fridge to add to dips, sauces, dressings, chicken enchilada soup, tacos, chili and more. For me this ranch dip is a must with the egg rolls. It really brings the whole dish together.

These get rave reviews any time I make these. They are a little hard to travel with but it can be done. I like to keep them on a metal rack over a sheet pan to warm up if need be and keep your texture intact. You can keep these in a mini crock pot also but you’ll lose some of the crunch from the steam.
I’ve also made these egg rolls using chicken taco filling and that works well too. In batches before I’ve added black beans and rice to my fillings as well. Feel free to play around with these wrappers, fill them with whatever you like. Their crunchy texture can’t be beat and the possibilities are endless. My kids love these too, they call them “crunchy taco rolls” if you’re worried about the chipotle being too spicy, give them plain ranch dressing for dipping.
2019 Top Recipes

2019 Top Recipes

I did an end of year round up last year and loved the experience. Looking back on the year is always fun for me. I really enjoy seeing which recipes were linked, pinned and shared the most. I’m so fortunate to have the support that […]

Easy Oreo Truffles

Easy Oreo Truffles

Alright so I am sure you guys have seen these Oreo truffles all over this time of year. I did a good bit of research before trying these out myself. When re-creating a popular recipe I always have to ask myself, what new can I […]

Candy Cane Pizza

Candy Cane Pizza

Talk about a fun and festive dinner! This is one adorable way to eat pizza and the novelty can’t be beat. Last Christmas (and Valentine’s Day) I made my own version of the popular candy cane danish, which sparked this idea. The process of cutting, stuffing and bending the croissant dough remains the same. Just instead of cream cheese and fruit filling you use pizza sauce and mozzarella cheese. If your family is like mine and prefers different toppings you can create two little candy canes instead of one.
Ingredients:
1 can crescent dough croissants
1/4 cup pizza sauce
1 cup mozzarella cheese
1 tablespoon butter, melted
Garlic powder
Dried oregano


Optional:
mini pepperonis

Parchments paper

Method:
Pre-heat your oven to 350 degrees. Now first off, you want to build the candy cane structure on your parchment paper. This will make moving it to your baking sheet to cook a lot easier. Open up your croissant dough and separate all 8 of the triangles. Line the flat sides together with the triangle points to your left. Press together the flat parts of your croissants to connect them together into one long piece. Next using a sharp knife cut each triangle point in half, this will now give you 16 narrow triangle points. These triangles will end up crossing over the flat side of the croissant to make your candy cane stripes. Sprinkle your dough with garlic powder and dried oregano to season it. Next, spoon your pizza sauce evenly down the flat rectangular side of your dough. Then sprinkle your mozzarella cheese on top of your pizza sauce. Now comes the crossing over part I mentioned before. One at a time take each narrow triangle and pull it across the flat side with the filling. Then tuck any remaining dough along the right edge of your candy cane. If you wish to add mini pepperonis to your pizza now do so to all of the exposed pizza not covered by dough. Now comes the tricky part, curving your structure to look like a candy cane. Using a flat spatula lift the top of your structure (about 3-4 stripes down) and GENTLY curve it to the left. This dough is going to be flimsy, but it’s also really pliable so if it tears or comes apart you can just press it back together with your fingers. Once you get your desired candy cane shape, place your baking sheet next to the candy cane on your parchment paper. Gently pull the parchment paper by its ends and evenly pull it on top of the baking sheet. Lastly melt your butter and brush it onto all of the dough pieces showing including the edges. Sprinkle on more garlic powder and dried oregano and bake for 15 minutes or until a light golden brown. Cut and serve warm.
If you choose to make two small candy cane pizzas instead of one large one adjust your cooking time to 10 minutes.
A few tips I’ve gained from making a lot of these, first, work fast. Once the dough becomes room temperature it’ll be stickier and harder to work with. Second, if you struggle to curve your dough once it’s filled you can try building your structure from the start with the curve already there. This might make your triangles overlap a bit and make the crossing over portion a bit trickier. I suggest trying both ways to see which one gives you the shape you like better.
This pizza when cut makes the perfect little handheld pizza bites, perfect for little hands. It can be a little tedious to make but the flavor and fun make it well worth it!
Game Day Sandwich Bites

Game Day Sandwich Bites

Alright Mommy Spicers, you guys know by now that I love my crescent dough. It’s so versatile: pizzas, biscuit cups, rolls ups, monkey bread and now sandwich bites! I’ve long made croissant sandwiches or pigs in a blanket, especially on game days and they’re always […]