Cooking · diy · family · Food · foodie · Holidays · Kid Food · weekend

{weekend notes}

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“Morning” -minus the “good.”.  Pretty much sums up this morning.  I’m tired.  A yacht in the Caribbean drinking champagne sounds amazeballs right about now.  Anyone with me?


Friday night we went to the Kings game.  Just the two of us.  And the Kings won.  I’m not a big sports fan, and I have to admit, it was a good game.  Best part – Tiffany!!  She sang I think we’re alone now!!!

And so we’re running just as fast as we can
Holdin’ onto one another’s hand
Tryin’ to get away into the night
And then you put your arms around me
And we tumble to the ground and then you say
I think we’re alone now
There doesn’t seem to be anyone around
I think we’re alone now
The beating of our hearts is the only sound

Peeps in the stands went crazy.  I may have been one of them…haha 🙂

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Then I got a beer-ga-rita.  It kinda made my night!!  For reals.


Saturday we celebrated Easter twice.  First with the Timothy family.  Check out GG + her great-grand kids.  This isn’t all of them either.

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We did the traditional BB gun + balloon shoot-out.  Followed with an egg hunt.


Next up, was Easter with the Simmons.  Easter egg hunt #2 of the day.


Sunday morning, Easter morning.  AKA the end of lent.  First things fist – Bailey and I enjoyed our all time favorite beverages.  La Creama Chardonnay for me + Cherry Limeade for Bailey.  It was a long 40 days.  We both did it without cheating one time.   Yes, I drank from that glass all morning.  And yes, I finished it too 🙂  “Finally a wine glass that fits my needs!”  I was incredibly happy.

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We also hosted Easter Brunch.

Take a peek at the Adult table + Kids table.

Cory cooked a bone-in ham, recommended by the Nugget butcher.  And took on the task of preparing it.  I was worried that it wasn’t spiral.  Then I was worried we wouldn’t have enough.  And was it the oven too long?   He killed it!  The ham was perfection!   It turned out perfectly moist and full of flavor.

Here’s a photo of the spread.  Tons of food.  Tons of leftovers.  We are making ham hocks and beans and a ham + cheese quiche this week.


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Berry Butter

Here’s what you’ll need:

  • 2 sticks real butter
  • 1/2 cup mixed berries

Using a mixer, whip softened butter.  Add berries and mix for about 10 seconds.  Wrap butter in saran wrap forming a cylinder shape.  Then wrap tightly with foil.  Stick in the freezer for 30 minutes to harden.  Remove butter and allow to come to room temperature before serving.

We spread this berry butter on croissants and it was delish.

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Cheesy Potatoes

Here’s what you’ll need:

  • 2 lbs frozen cubed hash browns (let thaw for 30 minutes
  • 8 oz. sour cream
  • 8 oz. cheddar cheese, shredded
  • 1 cup onion, diced
  • 1 can cream of chicken soup
  • 1/2 cube of butter, melted
  • salt + pepper

Mix all ingredients together.  Place in a 9 x 13 pan.  Bake for 1 hour at 375 degrees.

I doubled this recipe and I’m happy I did.  We ate way more than I thought.

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Brownie Bite Nests // Bailey made this dessert for the kids

Here’s what you’ll need:

  • package of Brownie bites (I found them in the Raley’s bakery)
  • 1/2 cup coconut, toasted
  • 1 tub white frosting
  • egg shaped candies

Place coconut on a microwave safe dish.  1 minute at 50% power.  Stir and repeat till coconut is lightly toasted.  Spread frosting on brownie bites.  Dip frosted brownie in the toasted coconut.  Top with 2 egg candies.

Super festive and easy.  Bailey made 18 brownie bites in about 5 minutes.

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Naked Carrot Cake

Here’s what you’ll need:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1  1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 cups sugar
  • 1  1/2 cups vegetable oil
  • 4 eggs
  • 2 cups grated raw carrots (I used grated for a bag)
  • 8  3/4 oz can crushed pineapple
  • 1/2 cup chopped walnuts


Preheat oven to 350 degrees.

Drain pineapple in colander, pressing it down with spatula to drain juice well.

Combine dry ingredients.

In a mixer, combine dry ingredients, sugar, oil and eggs.  Mix.

Add bagged, shredded carrots to food processor.  Process for 30 seconds.  Until carrots are grated in small pieces.  Place carrots, pineapple and walnuts to mixer.  Mix until smooth.

Spread into 3 greased 8″ cake pans.  Bake for 28 minutes.

Cool on racks.  Once cooled, frost with cream cheese frosting.  (recipe below)


Cream Cheese Frosting

Here’s what you’ll need:

  • 1 cup (2 sticks) butter, softened
  • 2 lbs powdered sugar
  • 2 (8 oz) packages cream cheese
  • 1 teaspoon vanilla

In a mixer, combine butter and cream cheese.  Beat until smooth, about 2 minutes.

Add 1 cup powder sugar at a time.  Mix till light and fluffy.  Add vanilla.

Store in airtight container in the fridge till ready to frost cake.

Click here for a step-by-step video from Jenny Cookies.  I would have never attempted this cake had it not been for watching that video.


Then we were on to Easter Egg hunt #3.  Sooo much candy.  I accidentally dropped some in the toter this morning.  I couldn’t look at it anymore.  And the thought of it all being consumed made me sick.  I’m pretty sure Bailey wont even notice either 🙂

The Easter Bunny treated us well.  Bailey’s basket was full of every bakers dream.

Butterfly Cutting Board  + American Girl Baking Recipe Book + Wilton Frosting Tips + Wooden Spoons, frosting…and lots more.  She was pretty excited.


Hope you all had a great Easter weekend.

xoxo stacyb

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