It's Peanut Butter Jelly Time!

Although Freida generally loves to break out in a round of Family Guy's "Peanut Butter Jelly Time" song when the lunch bells chime, there are always those random instances where I've simply let her buzz for too long and missed her ideal nap-time window, at which point she's likely too tired to even think about settling into her seat for a meal. On such occasions I find the best solution is being creative with the grub. These peanut butter jelly rolls totally did the trick (I think she fantasized she was lunching on sushi like her Mama...).

It's just a crustless slice of whole wheat bread, spread with PB&J, rolled up, and sliced! Sometimes just changing the form of food really shakes things up for them, making easy lunch ingestion that much more fun!

Guest Post: Pleasant Cakes

A friend of mine has a cake decorating company I've been meaning to blog about for some time now. When I caught glimpse of her super-adorable Shalach Manos photos via Facebook, I knew this was the right venue to debut her services to the Freidafroo masses! Chani Levine started a Kosher cake decorating business a few years ago, and her incredibly adorable cake designs totally caught my eye! You gotta head over to the Pleasant Cakes Facebook Page to check out the rest of her awesome designs (especially the Patron Cake, Boy's 1st Birthday Cake, Fancy Orchid Cake, Jersey Cake, and Cupcake Bouquet)!

Pleasant Cakes services the greater Los Angeles area, so if you are here in California and looking to up the fun-factor at your party, add a super-special element to any get-together, or simply spruce up special occasion, contact Chani: PleasantCakes@gmail.com/ 310.254.8992

Luckily for us, she graciously agreed to share some of her creativity today with all of us in a fun and easy Sushi Cupcakes DIY Tutorial! Thanks Chani!!

One of the best parts on Purim is coming up with fun ideas for Shalach Manos. This year I decided to put my love for cake decorating and make mini cupcakes that look like rolls of sushi.

What amazes me the most is how easily you can take something as simple as a cupcake and transform it into something completely different with just a few ingredients.  120 mini cupcakes, 1 pound of butter cream icing, 3 containers of white sprinkles, 3 bags of gummy fish, and 15 sushi containers later and I was on my way. It took me a while to make, but it was lots of fun and pretty impossible to mess up which for me is the best part being a perfectionist and all. I must confess though that I did spend an a little more time then needed making sure every sprinkle was placed perfectly on the cupcake. Even those with little or no decorating experience can master these. It does not require any special decorating tool or technique to make them. You can make the mini cupcakes any flavor you would like. I made them yellow cake because I did not want the dark cupcake peaking through the icing. I used white mini cupcake holders, but dark green ones will work just as well as the seaweed but might be harder to find. Put a thin layer of butter cream icing to cover the top of the cupcakes. Dip or sprinkle cupcakes with white sprinkles for the sushi "rice". You can get kosher white sprinkles at most of your cake decorating supply stores such as Michaels or Joannes.  For those that like the taste of coconut, you can also use shredded coconut in place of the white sprinkles for a cheaper option. Cut up gummy fish into tiny pieces and use the icing to "glue" the pieces onto the top of the cupcakes. I also put some whole gummy fish on the tops as well for a little extra pop. I bought 15 sushi containers from a sushi restaurant for 25 cents each, but you can also buy them in bulk at Sams club. I finished it off with a pair of chopsticks taped to the top of the container and it was done.

Its great for parties, gifts, or to make as a fun food craft with children.

Jar It Up

Mason Jars are one of those things on earth that make my life cleaner, prettier, and simpler. I'd love to do a little round-up as to how these fabulous glass jars make my economical world go 'round, but for now here's how they keep they keep me just a bit saner come the Purim time of year: jarred Shalach Manos (i.e. "Purim Baskets"). (2008) Spring-pea Pesto in a jar. Stick in the fridge, and blend up on demand. Dinner's a cinch!

(2009) My grandmothers Oatmeal Espresso Chocolate Chunk cookie mix in a jar. A useful gift to stick in the pantry for late night cookie monsters, rainy days, or last-minute play-dates.

(2010) Cinnamon Chocolate Biscotti + Chai Tea bags. A cozy tea time in a bottle.

I'm not quite finished with this year's just yet (there are some details that can't be done until the last minute), but let's just say I would totally enjoy a Cupcake in a Jar if it were dropped off on my doorstep!

Hamantaschen: Reinvented

I have to admit it, I was always quite the Hamantaschen-hater. Never really had digs for this triangular Purim cookie - they always seemed a little stale, or loaded with preservatives to keep them soft... The filling never did it for me either; prune, poppy - and I'm out. This year I decided to get my holiday baking on with Freida, and for educational purposes there would be no skipping the  buttery dough. I searched around a bit for a recipe that appealed to me, but in the end I mixed bits and pieces from a few different places and wound up with a rather bright and fresh tasting dough! I also decided to improve from the inside out, and went with some filling I love - strawberry-rhubarb. Let me tell you, these little cookies came out perfectly buttery, flaky, sweet, and fresh!! Thought I'd share the recipe...

Hamantaschen:

- 1 1/2 sticks butter/margarine, softened

- 1/2 cup sugar

- 1 egg

- 1 teaspoon (or more) lemon zest

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt

- 3 cups all purpose flour

I used a mixer to cream the butter with the sugar, added the egg etc. It looks really crumbly at first, so put the mixer on high and let it pund out some good-looking dough. Form the dough into a large disk, wrap in plastic wrap, and refrigerate for at least an hour. Flour a surface, roll the dough to about 1/4 inch thick, and cut out circles (you can use the lip of a glass) to lay on cookie sheet. Drop a teaspoon of filling in middle of each circle, and pinch 3 corners into a triangle (if it doesn't want to stick - use some water). Bake for 17 minutes on °375. Let cool (lest your scorch your palette with searing jam!).

P.S. I'm currently obsessed with ikat print! I was overjoyed to find these beauties at Marshalls, but can find ikat napkins like that one here.

Weekend Round-up!

Happy sun-soaked Friday to you all! Here's a few links I've been meaning to share:

- A cute + clever creative-table invention for the kiddos.

- The Bugaboo Donkey prices are in. Oh my!

- My latest Algemeiner article, "The Zaidy Syndrome".

- This bicycle basket has got me in the spring groove... Dreaming of sandals, bike rides, and farmers market flowers!

- Zara Kids Spring 2011 Collection is brimming with children's chic and class.

- A Rabbi seriously redefines devotion after the tragic New Zealand quake. (Tzippy, you've got quite the man on your hands! We love you and miss you guys!!)

- Some really great lunch-box ideas from Gwyneth - to revamp the old routine.

Happy (almost spring!!) weekend!