Festive Fruit Flag

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Fruit Flag with title

For the 4th of July I was looking for something festive to make/do for our guests that were coming over. I decided to make the Fruit Flag I saw on Pinterest since it looked pretty easy and like it wouldn’t take too long. This flag was definitely super easy to put together…and who doesn’t love fruit?! I used strawberries, bananas, and blueberries, but you could really use any fruit that brings out the red, white, and blue in the flag. I paired the flag with the Fluffy Fruit Dip and had a delicious and refreshing treat. I also discovered that bananas in the fruit dip is a whole lot of deliciousness!

Happy creating!
Heather

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Dessert Buffet Fun!

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Table with Words

This past weekend, my friend Beryl had a live Q & A with some of the local Momtographers and she asked if I would make some desserts for a dessert buffet. I happily agreed and then it was time to decide on a menu.

First, Beryl requested the Gluten-Free Vanilla Cupcakes we had made for the photo shoot last month in a miniature form. Easy enough, but what kind of frosting? Beryl saw my post about the Marshmallow Buttercream and decided that might be a delicious addition to the cupcakes…I agreed! We also decided upon a bit of a strawberry theme, so I made some of the cupcakes with regular Marshmallow Buttercream and some with a Strawberry Marshmallow Buttercream.

To make it strawberry, I took about 5 strawberries, cut them up into tiny pieces, then mashed them a bit in a Ziploc bag. I added this to half of the regular recipe of Marshmallow Buttercream (I had already used the other half to frost half of the mini cupcakes). I did run into a couple of issues with this- the strawberries made the frosting a little bit more runny, which I think could be alleviated by draining out a bit of the strawberry juices before adding them to the buttercream. Some of the cut up strawberries would also get stuck in the piping tip, which would cause a ton to come out at one time. If I had cut up the pieces even smaller, this wouldn’t have been a problem. The Strawberry Marshmallow Buttercream turned out to be SO delicious…those little cupcakes became quite addicting!!

Gluten-Free Vanilla Cupcakes

The next item on the menu? Mini Strawberry Shortcakes! I found some push-up pop like containers at Joann’s that I thought would be perfect for these little cakes! To make the mini Strawberry Shortcakes, you will need:

Angel Food Cake (You can make your own or buy one at the store)
Strawberries, some cut into small pieces, some cut into sixths (I think I used about 2 containers)
Strawberry Syrup
Cool Whip

Directions:
1. Take the Angel Food Cake and cut it into thin pieces. I cut horizontally along the bottom of the cake to get bigger pieces.
2. Use one of the push-up pop containers to cut out 2 round pieces of cake for each container (there were 12 in the box so I cut out 24 pieces).
3. Mix the small pieces of strawberries with strawberry syrup (I think I put in about a half of the bottle of syrup, but it depends on how sweet you’d like the mixture).
4. Put one piece of cake in the bottom of the push-up pop container, then a layer of the strawberry mixture, and finally a layer of Cool Whip. Repeat with another layer of each ingredient.
5. Put one of the strawberry pieces that are cut into sixths on top of the mini Strawberry Shortcakes.
6. Enjoy!

Mini Strawberry Shortcakes

For the final item on the menu, I made a fruit platter with Marshmallow Cream Cheese Fruit Dip. This simple dip is by far my favorite dip for fruit! To make the dip you will need:

8oz Whipped Cream Cheese
7oz Marshmallow Cream

Stir the two together and serve with your favorite fruit! It’s that easy!

Fluffy Fruit Dip

Everything on the dessert buffet was a hit! I think Beryl’s daughter, Brielle, probably liked the cupcakes the most!

Brielle

Beryl made a couple other items to serve, including a DELICIOUS homemade Strawberry Lemonade that included a fresh strawberry puree, fresh squeezed lemons, simple syrup, and a little sparkling water. Homemade Strawberry Lemonade is definitely the way to go!!

Baking love,
Heather

Chicken Pillows

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Chicken Pillows

Even though I usually write about my baking, I also love to cook. Today I made one of the MOST delicious recipes that I found on Pinterest a few weeks ago and I just had to share. The recipe I used is slightly modified from the recipe found on Chef-In-Training‘s website.

Ingredients:
1 (8 oz) can Pillsbury Crescent Rolls
8 oz cream cheese
1/4 cup butter
2-3 cups cooked, diced or shredded chicken
1 egg
Water
1 sleeve crushed crackers (I used Ritz)
1 can Cream of Chicken soup
Milk

How to Make Chicken Pillows:
1. Preheat your oven to 400 degrees F.
2. Cook the chicken if you have not done so already.
Chicken
3. Soften 1/4 cup of butter and 8 oz of cream cheese. Stir until the mixture is smooth.

Cream Cheese and Butter
4. Add the cooked chicken to the cream cheese and butter mixture. Stir until everything is combined well.
5. Lay out the 8 crescents and try to spread them out so they are slightly bigger. Be careful- they tear easily and can get stuck to the baking sheet.
6. Put one to two spoonfuls of the chicken mixture on each crescent. Close the “pillow.” Repeat this step for each of the remaining 7 crescents and place them on the baking sheet.

Wrapped

7. Put an egg with a couple of tablespoons of water in a bowl. Beat together.
8. Put the crushed crackers in another bowl.

Crushed Crackers

9. Dip each “pillow” into the egg mixture, then roll it in the crackers. Place on the baking sheet.

Ready for Oven

10. Put the Chicken Pillows in the preheated oven for 20 minutes. While the pillows are cooking, make the sauce by putting the can of cream of chicken soup and as much milk as you’d like (depending if you’d like your sauce to be thick or runny) in a sauce pan. Stir together and simmer until the pillows are done.

Sauce

11. Take the pillows out of the oven after the 20 minutes (or when they are done)…

Out of the Oven

And cover with the sauce!

Finished Pillow

12. Enjoy!!

Cooking love!
Heather