A Princess & A Troll

Here are the birthday girls!
Happy birthday to you.



Birthdays are exciting when you turn 2 and 3.

I have two very sweet granddaughters who have birthdays in the same month just 2 days apart.

That makes for double trouble!

I am combining their posts with mostly just photos to remember the two celebrations.

The first party took place at Madi's home.

She is certainly a Princess.

Just look.

Two years old.
And no, it is not the terrible two's.
It is the terrific two's.

Pink Princess Cupcakes.

Cousins playing.

You are never too old for a trampoline.

Party treats.

There is nothing like a cotton candy machine at your party

for unlimited fun (and sugar)!

Two cakes and five candles.

Make a wish.

And we also celebrated cousin Caitlyn becoming a teenager!

A Troll Birthday Party.

This is Ceci's birthday party celebration at her home.

Evie made the perfect cake.
It took several steps, but was well worth the effort.

Building the layers of color.

 Kevin used his construction skills to help with the crumb coat
a.k.a. "spackle coat'.

Ceci is ready to take her baby doll for a ride
on her new birthday wheels.
Sweet!

 Putting on the finishing touches.

Yes, it tasted as good as it looks.


Make a wish.

This is a rainbow cake,

perfect for the Troll movie theme.

Best friends.

Brothers and my cousin.

Grandma's birthday girl.

Ceci and Mom.

Happy Birthday to my sweet granddaughters!

More celebration with Grandpa Doug.


Lunch at Joseph Decuis.

Happy Birthday to Doug- Swiss Roll Cherry Chocolate Cake

This cake is delicious if you like

  Little Debbie Swiss Rolls.

I love them!

And, so does Doug.

I proposed several different cake recipes to Doug before I baked his birthday cake.

I offered options like Lemon Blueberry, Angel Food, and others in the guise of a

healthier choice.

Luckily for me, this one was the winner!

It was a little labor intensive because I chopped 2 -12 count boxes of
Little Debbie Swiss Rolls.
But on the other hand, it is no bake
and a lot of fun to assemble.

And this recipe used every one of them.

Well, I may have sampled one or two of the pieces.

It was worth all the effort.

This recipe is modified from Inside Bru Crew Life.

I sprayed an 8" spring form pan with nonstick cooking spray.
Then I lined it with parchment paper.
I put a smear of  nondairy whipped topping on the bottom of the pan.
Then locked the side and bottom of the pan together.

I sliced each Swiss Roll into 6 pieces.

The first layer of rolls stand up along the side of the pan.

Keep slicing the cake rolls.

Fill the bottom of the pan with the slices.

Beat 8 oz. of cream cheese.

Add 1/4 cup of powdered sugar and beat until creamy.

Add 1 cup of cherry pie filling.
Continue to beat until the cherries are broken up into small pieces.

Fold in an 8 oz. carton of  softened Cool Whip.

Spoon half of the mousse mixture over the first layer of cake rolls.
Smooth out.

Add the second layer of cake rolls standing up along the sides of the pan.

Continue cutting more of the cake rolls.

Add the second layer of rolls over the mousse mixture.

Add the remaining mousse mixture.

Spread it evenly to the edges of the pan.

Keep on cutting!

Fill in the top with the rolls.

Spread another 8 oz. carton of cool Whip over the last layer.

Top with the remaining cherry pie filling.
Add any remaining cake rolls...
providing you haven't eaten too many while preparing this.
Remove the ring of the spring form pan.
Carefully remove the parchment paper.

Add candles!

A perfect cake to celebrate two March birthdays.
Happy Birthday, Doug & Ethyl!

This cake is not just delicious, but very impressive with
the layers of cherry mousse sandwiched between all those
Swiss Cake Roll slices.

Enjoy!

Citrus Pomegranate Christmas Salad

Citrus Pomegranate Christmas Salad

This was a delicious salad we served over the Christmas holiday.

It is bright and flavorful and a good change of pace from all of the heavy, sugary

holiday meals and desserts.

It was modified from Bobby Flay's Watercress Citrus Salad.

The pomegranate dressing:

⦁ 1/4 cup pomegranate juice 

⦁ 1 tablespoon red wine vinegar

⦁ 2 teaspoons Dijon mustard 

⦁ 1 teaspoon clover honey 

⦁ 1/2 teaspoon finely grated lime zest 

⦁ 1/2 teaspoon finely grated orange zest 

⦁ Kosher salt and freshly ground pepper 

⦁ 1/2 cup canola oil
The salad 

⦁ 2 navel oranges, segmented, juices caught over a bowl 

⦁ 1 red grapefruit, segmented, juices caught over a bowl 

⦁ 1 pound jicama, peeled and cut into matchsticks 

⦁ 1 bag arugula and 1/2 bag baby spinach

⦁ 1/4 cup pomegranate seeds

Directions

⦁ Blend together the pomegranate juice, vinegar, mustard, honey, lime and  orange zest and season with salt and pepper. Slowly blend in the oil until emulsified.

⦁ Put the citrus into a bowl; add the jicama and arugula and spinach. Add the pomegranate seeds on top.
Add a few tablespoons of the reserved citrus juices and the  pomegranate dressing, season with salt and pepper and toss to coat.

 Put the oranges, grapefruit, jicama, arugula, and baby spinach into a bowl.

Add some of the citrus juices and pomegranate seeds.

Blend together the pomegranate juice, vinegar, mustard, honey, lime and  orange zest  in and 

season with salt and pepper. Slowly blend in the oil until emulsified. 

Pour over the salad right before serving.

Toss together to coat and serve.

What great Christmas colors.

  It will become a holiday favorite.

Delicious!