Welcome Simple & Delicious magazine readers! Click here for the Ranch Pesto Rigatoni recipe featured in the current April/May 2014 issue. So happy to have you here!

Friday, April 18, 2014

Carrot Cake Sandwich Cookies

Carrot cake cookies (from a cake mix) with sweet cream cheese frosting and rolled in toasted coconut!




Easter is two days away and I am SO behind this year! I usually fill the boys' baskets with some candy (usually chocolate) and little toys from Target and Dollar Tree. I actually went to both this week and found nothing, ugh! 

When I was a kid, my mom always went to some authentic candy place in Philadelphia to get our candy. We always had one of those sugar eggs in our baskets. How did she have the time?! My boys get Reese's eggs, Hershey kisses, and usually a chocolate cross - all found at CVS, haha! 

It's all good, though. It's not what Easter's all about and I'm proud to say my kids know that, too. Silas has been learning all about the events of Jesus' death and ressurrection at preschool this year and I'm so proud of him. I've talked with him about it several times this week, and when get to the part of Jesus in the tomb, his face always lights up and he say, "But he didn't stay dead! He's alive right now!" My heart melts. :)

These Carrot Cake Sandwich Cookies are the perfect treat for Easter, but I have to say, I'm a carrot cake fan year-round! Probably has to do with there always being cream cheese frosting with it, but regardless... :)


Carrot Cake Sandwich Cookies
makes 1 dozen sandwich cookies

1 box carrot cake mix
1 cup raisins
1/2 cup vegetable oil
2 eggs, beaten

Cream cheese frosting:

1/2 cup butter, softened
8 oz cream cheese
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup sweetened coconut


In a large bowl, stir together cake mix, raisins, oil, and eggs. Drop tablespoonfuls onto greased cookie sheets and bake at 350 degrees for 6-8 minutes, keep a close eye that they don't burn. Cool completely. Meanwhile, in a stand mixer, beat butter and cream cheese. Gradually add powdered sugar and vanilla until completely mixed. Cover bowl and refrigerate while preparing the coconut. Spread coconut in a thin layer on a cookie sheet. Bake for 2-6 minutes until golden brown. To assemble cookies, spread frosting on one cookie, top with a second cookie, and roll in toasted coconut. Keep cookies refrigerated, but allow them to come to room temperature before serving.



So what are you planning on putting in your kids' baskets this year? Anything out of the ordinary? Do you do presents or just candy?


Here are some more of my Easter favorites:


Rainbow Swirled Easter Egg Cookies




Pineapple Pecan Carrot Cake




Toasted Coconut Pudding Pie




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
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Wednesday, April 16, 2014

Show & Share Wednesday #77



It was near 80 degrees on Monday and today it's in the 30's. Yuck! Let's take a look at some features from last week to get us in the spring mood again:


Lemon Tartlets - About A Mom







Easy Easter Cookies - Spaceships and Laserbeams







Mini Fruit Pizzas - A Dash of Sanity







3D Egg Cookies - Pint Sized Baker







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share. Please, no more than THREE links per blog.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who gets featured!



Grab button for Semi Homemade Mom


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Monday, April 14, 2014

Homemade Cheesy Beef-a-roni with Barilla! #ShareTheTable

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This is a sponsored post written by me on behalf of Barilla, but opinions are my own.

An amazing tomato meat sauce combines with elbow macaroni noodles along with layers of gooey cheddar cheese - get your family gathered around the table again!



I'm really proud to say that in our house, eating meals together around the table is the norm. I know it's hard, moms. Believe me, I know it's hard. Especially when you have a semi-picky eater and another one who makes a complete mess out of every meal. By the time dinner is done and cleaned up, sometimes I just want to go to bed - it's exhausting!



But it's so worth it. They're little now, Silas is still in preschool, but I know that in a few short years all four of us will be going in separate directions during the day. Heck, we already do! Getting together around the table is like coming back to home base. We can talk about what happened during the day, and just be goofy with each other. 

I have to say, I'm super proud of all of you as well! Every single one of my most popular recipe posts on this blog are either big ol' casseroles, or hearty slow cooker meals. The kind of meals where you just have to sit around the table and enjoy together. Love it!!




Barilla has started a #ShareTheTable campaign to get families eating together again and I'm so excited to be a part of the movement! For every post on social media using the #ShareTheTable hashtag, Barilla will donate 10 meals to Feeding America, the nation's largest organization dedicated to fighting domestic hunger through a network of food banks, and Barilla supports that goal. 



Homemade Cheesy Beef-a-roni

16 oz box Barilla Veggie elbow macaroni
1 lb ground beef
2 (15 oz) cans tomato sauce
2 teaspoons dried, minced onion
1 teaspoon basil
1 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon kosher salt (to taste)
2 cups shredded cheddar cheese

Cook macaroni in boiling water until done, about 6 minutes, drain. While pasta is cooking, brown ground beef in a large skillet, drain. Add beef back to the skillet and add in tomato sauce, onion, basil, thyme, oregano, and salt. Simmer for 10 minutes on medium-low heat. Taste sauce and add additional salt if needed. Add cooked macaroni to tomato sauce mixture, turning to coat well. Spread half of macaroni mixture in the bottom of a 4 quart baking dish. Sprinkle 1 cup cheddar over, then repeat layers with remaining macaroni and cheddar. Bake in 350 oven for 20 minutes or until cheese is melted and casserole is heated through.



Click here to view the Barilla Share The Table launch video, hopefully to inspire you to share the table with your own family! Do you have a favorite mealtime story to share with us? Be sure to use #ShareTheTable!


Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
{linking up!}




This is a sponsored post written by me on behalf of Barilla. For every post using #ShareTheTable from now until 4/30/14, Barilla will donate a monetary equivalent of ten meals ($1.11) to Feeding America®, up to 1 million meals. Barilla will donate a maximum of $110,000.  One dollar helps provide 9 meals secured by Feeding America® on behalf of local member food banks.

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