Entries Tagged as 'recipes'

pinterest win-ish: rainbow cookies


Holden and I were invited to a Holiday Cookie Swap tomorrow, which sounded like tons of fun… until I realized I had to make cookies in advance in order to have something to swap. Duh.

I actually love to bake cookies—my mom and I have our own little Christmas cookie sweatshop every year the weekend before Christmas. But I wasn’t entirely prepared to have cookies ready for this party. So I decided to a cheat a little and get some help from Betty Crocker.

Now, because I don’t want it to actually look like I just made some cookies from a box (well, pouch), I remembered a Pin I saw not too long ago.

If you’ll recall, me and rainbow-colored baked goods don’t always get along, so I figured, at the very least I’d have a fun Pinterest Fail to share with ya’ll. Instead I’m calling this a quasi-win.

The recipe for the Rainbow Pinwheel Cookies comes from Souders Cookery.

Dr. Suess Cookies
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Prep Time
45 min
Cook Time
11 min
Prep Time
45 min
Cook Time
11 min
  1. 1 17.5-oz. bag Betty Crocker Sugar Cookie Mix
  2. Liquid food coloring (McCormick Neon shades work well)
  3. Rainbow sprinkles
  1. Preheat oven to 350°F.
  2. Mix cookie dough according to instructions.
  3. Divide dough evenly into five bowls, and color each with a different color liquid food coloring.
  4. Roll each color of dough into grape-sized balls.
  5. Combine a ball of each color and quickly roll into a larger ball. It will look like a little beach ball.
  6. Then roll that ball between your hands and the counter until you have a cylinder about 12 inches long.
  7. Starting from one end, roll the dough into a coil, twisting the cylinder as you go (this is tough to do).
  8. Roll edges of the cookie in sprinkles.
  9. Bake the cookies for 10 to 11 minutes, or until done.
  1. Original recipe said this yields 3 dozen cookies. I think 1.5 dozen is a more accurate count (though I could have just made mine way too big).
Adapted from Souders Cookery
Adapted from Souders Cookery
oh, bother. blog | a working mom in a Pinterest world. http://ohbotherblog.com/
Here’s the recipe breakdown, visually:

Rainbow Cookies - Dr Suess Cookies @ohbotherblog

The best way to really mix the food coloring into the dough is… with your hands. I threw on a pair of disposable gloves (which I own for reasons involving my dog that you don’t want to hear about) and went to town:

Rainbow Cookies - Dr Suess Cookies @ohbotherblog

The balls really do look like little beach balls once you combine the five different colored grape-sized balls. Wrapping the cylinder into a coiled cookie whilst twisting it is not an easy thing to do.

Rainbow Cookies - Dr Suess Cookies @ohbotherblog

Because my cookies are nowhere near as airy and perky-looking as the recipe photo I’m calling this a Pinterest Win-ish. I’m wondering if I should have followed the box instructions for drop cookies as opposed to cut-out cookies. The neon colors still make them look pretty cool though. The end result:

Dr Suess Cookies @ohbotherblog

Also, this recipe says you’ll get three (3) dozen cookies out of it. Unless I made my cookies waaaay too big (which is a possibility), I’d say 1.5 dozen is more realistic. I actually got 15 cookies out of this recipe… which is not enough for the Swap tomorrow, so I’ll be making my gingerbread men (also out of a box) to supplement.

And while we’re truth-telling, these cookies are pretty time-consuming, what with the splitting of the dough into five different colors and rolling grape-size balls and coils and cylinders and whatnot. So I didn’t actually do myself any favors by cheating. But they look pretty, so oh well!



Pumpkin Pies made with Ice Cream @ohbotherblog

So by now I’m sure you’ve heard about the woman who is making her boyfriend 300 sandwiches in the hopes of earning an engagement ring (more or less). Well I’m taking that chick’s sandwiches and raising her 30 pies. Pumpkin pies to be exact.

Some dear friends of mine are hosting a Harvest Dinner tomorrow night at their (very cool) barn and I’m bringing dessert. The conversation went a little like this:

“Hey, can you make your pumpkin pie for the barn dinner?”

“Sure, of course.”

“Great. Now can you make 30 mini ones?”

I’m actually being dramatic (shocker!); making 30 mini pies is not a huge deal at all. My pumpkin pie recipe makes two 9″ pies already, so I basically just have to double my recipe. The real problem I foresee is transporting them.

But anyway, my pumpkin pie is pretty damn good because—get this—I make it with ice cream instead of sweetened condensed milk. The recipe I use is adapted from an Allrecipe’s submission called Cindy’s Pumpkin Pie, which I’ve been using for about 10 years.

Pumpkin pie recipe made with ice cream @ohbotherblog

Cindy uses some funky measurements, so I’ve adapted those over time. And, instead of using vanilla ice cream, I use pumpkin ice cream. Boom!

Here’s the recipe:

Meg's Pumpkin Pie
Serves 16
An easy pumpkin pie recipe that uses ice cream instead of sweetened condensed milk.
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  1. 3 cups pumpkin (or vanilla) ice cream, softened
  2. 3 eggs
  3. 1 15 oz. can of pureed pumpkin
  4. 3/4 cup white sugar
  5. 1/2 tsp. salt
  6. sprinkle, sprinkle, sprinkle pumpkin pie spice (cinnamon, nutmeg, ginger)
  7. 2 (9 inch) unbaked pie shells
  1. Preheat oven to 425℉. Place ice cream near the warm oven to soften.
  2. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt and pumpkin pie spice. Mix in soft ice cream until smooth. Pour filling into two 9-inch pie shells.
  3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350℉, and bake an additional 30 to 40 minutes, or until filling is set.
Adapted from from Cindy's Pumpkin Pie Recipe
oh, bother. blog | a working mom in a Pinterest world. http://ohbotherblog.com/

Note: For the mini pies, rather than first baking for 15 minutes at 425℉ and then 30-40 minutes at 350℉, I baked them for about 30 minutes at 350℉.

Oh, and if you want to check out that girl’s sandwiches, here’s her 300 Sandwiches blog.

i cooked. alert the media.


Caribbean Jerk Pork with Avocado Mango Salsa and Red Cabbage Slaw @ohbotherblog

Once a quarter, my cousins and our significant others gather for dinner at one couple’s house. This weekend was my turn.

In celebration/mourning of the end of summer, I went with a Caribbean theme. I was married in Jamaica—have I told you that? I will sometime—so I’m a big fan of jerk-flavored foods and general tropical fare. I’m also a huge fan of anything I can make in the crock pot. So the menu was this:

  • Jerk pulled pork with avocado mango salsa and/or red cabbage slaw (served with King’s Sweet Rolls)
  • Chicken pineapple skewers
  • Esquites (Mexican corn salad)
  • Caribbean sweet potato salad

Caribbean Sweet Potato Salad and Mexican Corn Salad @ohbotherblog

Everything was bangin’, if I do say so myself. If I’ve got a recipe and a crock pot, I’m golden. Bonus: these dishes were all able to be prepped in advance, so I wasn’t running around the kitchen like a nut once my guests arrived!

Here are the recipes:

I, of course, added some of my own hacks to make things easier:

  • I didn’t actually make the salsa for the pork. I purchased store-bought fresh mango salsa and just added my own avocado.
  • My grocery store didn’t sell the “fancy” purple cole slaw, so I purchased store-bought and just mixed in some red cabbage.



pinterest win: chocolate chip raspberries


chocolate chip-stuffed raspberries @ohbotherblog

Okay, this is about the level of cooking I care to tackle these days.

Holden is obsessed with berries and I’m obsessed with chocolate. Today during dinner, I had a flashback to a Pin I saw a while ago for chocolate chip-stuffed raspberries and I decided to give ’em a whirl.

Literally the easiest thing you can possibly do. If this in any way turned into a Pinterest Fail, I would have given you full license to take me out back and shoot me.

Sweet and bittersweet. Cool. Chocolate. What’s not to like? Did I mention a monkey could probably actually make these?

Go ahead. Treat yo self.

cheater guac!


Cheater Guacamole - easiest guac ever. Avocados, fresh salsa, salt, garlic, lime juice. Leave an avocado pit in to prevent from browning. @ohbotherblog

Okay, you guys will never hear me bragging about being a good cook. Obviously my baking skills need a little work from time to time. But I am going to put it out there and say that I make some damn good guacamole. Who cares if I cheat a little?

This is seriously the easiest guacamole ever. I’ve literally made it four times in the past seven days for various events. No chopping vegetables, no need to buy fresh cilantro. Making this guac takes like five minutes. And it’s so good!

Here’s all you need:

Easiest guacamole ever - avocados, fresh salsa, salt, garlic, lime juice. Leave an avocado pit in to keep it from browning! @ohbotherblog

See, buying the fresh salsa is key. It already has the tomato, cucumber, green pepper, red pepper, red onion, cilantro, lime juice, tomato juice, garlic, poblano pepper, serrano pepper and salt right in it. No need to chop.

I read somewhere to leave in an avocado pit to keep the guac from browning, so I always do that. Here’s the recipe, even though this is so ridiculously easy, you don’t need it!

Cheater Guac
No lie, the easiest guacamole ever (read: no veggie chopping). And it's delicious. My go-to for any party.
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Prep Time
5 min
Prep Time
5 min
  1. 4 avocados
  2. 1 container fresh salsa (16 oz.)
  3. garlic salt or powder
  4. salt
  5. lime or lemon juice
  1. Halve avocados and scoop the meat into a bowl.
  2. Dump in the container of salsa.
  3. Sprinkle garlic and salt to taste.
  4. Drizzle the lemon or lime juice in one circle around the bowl.
  5. Mash, mash, mash with a fork.
  1. I always leave one avocado pit in the bowl because I read somewhere that it helps to prevent browning
oh, bother. blog | a working mom in a Pinterest world. http://ohbotherblog.com/

pinterest fail 003: the rainbow cupcake


Holden’s first birthday is fast approaching (ack!) and I’ve been pinning and planning a colorful “You are my sunshine”-type party.

I fell in love with Spearmint Baby’s Rainbow Cupcakes when I was putting together my First Birthday Party Idea Board. I love them for the guests’ cakes but also for Holden’s smash cake. I love to bake, so I wanted to give these a shot, but I thought I’d better try a “practice round” first. Good thing I did…

Rainbow Cake Fail @ohbotherblog

So where did I go wrong? First of all, let me say that Shari at Spearmint Baby’s instructions are super clear and easy to follow (plus they’re gorgeous!), so this was all totally my bad.

I think it all started with me attempting to go right for the smash cake with my Wilton Giant Cupcake Cast Pan. So that’s a no-no right from the start.

don't use a Wilton Giant Cupcake Pan for rainbow cakes @ohbotherblog

But I digress, here’s what I did:

  • I used a regular ol’ box of Betty Crocker white cake mix. Shari recommends using a recipe that uses egg whites and oil instead of butter (your colors will supposedly come out better and cupcakes will brown less – ha!)
  • Divided the batter into six bowls.
  • Added the food coloring to each bowl. I used McCormick’s neon pack for my pink, green, blue and purple. Per Shari’s instructions, I mixed yellow from a regular dye pack with the pink to make the orange (which was really more of a salmon).

rainbow cake batter in bowls @ohbotherblog

So pretty! I totally stole borrowed the idea for those gorgeous shots straight from Shari (seriously–check out her post!). So far so good, right? Here’s where it all went wrong.

Rather than lining my muffin tin and going for your standard cupcake, I had to be a showoff and go right for the big guy. Okay, so here’s what came next:

  • I used a rubber spatula to fill the giant cupcake bottom and top with each color, layered on top of each other: purple, blue, green, yellow, orange, pink. Shari recommends using a fork to layer the batter if you go the preferred regular ol’ cupcake method. Pshaw.

rainbow cake batter in the pan @ohbotherblog

Then I baked the cake as directed by Mrs. Crocker. However, once the timer had gone off and I peeped at my creation, I started to get a bit concerned: it seemed the inside of the cake wasn’t baking as quickly as the outside. I decided to leave it in a bit longer.

rainbow cake fail @ohbotherblog

Oops. So as evidenced by the brownish-pink exterior, I left the bad boy in too long.

I was about to chalk this up as a massive, massive failure, but as I was picking the cake up to trash it, I noticed something beautiful:

Rainbow cake colorful inside @ohbotherblog

The inside of the cake was filled with gorgeous, vibrant layers of color! Hope had been restored!

So here’s what I’m going to do. I’m not going to give up. I’m going to try again, this time with regular-sized cupcakes. I think being able to control the temperature in smaller batches will make this a success. I have a whole month until her party to try again. I may need to come up with an alternative for her smash cake, but I’ll cross that bridge when I come to it.

And yes, you better believe I still ate the crumbled-up cake. It was delicious; don’t judge me.

The other silver lining? I didn’t mind clean-up because it was so pretty!

rainbow cake cleanup @ohbotherblog

Rainbow Cake: 1. Meg: 0.

Next time: victory will be mine!

(oh, and I totally submitted this to Young House Love’s Pinterest Challenge, Spring Edition, and on Bower Power, Sparkle Meets Pop and RedBirdBlue)

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