Baby’s Day Out

So, it seems like the big man up there has put quite a spoke in our partying wheels and has charted out our weekend plans much before we could even say PARTAAAAAY! My best friend and her husband have been given diaper duty by her cousin (which by extension also includes me and other ‘knowledgeable’ baby handlers) and so, the kids (aged 5 and 7 years) are already creating quite a ruckus.

Adorable they are though! Extremely happy, unspoilt children who will say ‘Please’ ‘Thank You’ and ‘Sorry’ almost in repeat after each sentence. As a result of the babysitting weekend, my friends and I have decided to cook the boys a few of their favourite things. Here is what’s on the menu for tonight!

WHAT THE KIDS ARE HAVING!

Vanilla Cupcakes

·         3 sticks unsalted butter, room temperature

·         2 1/2 cups granulated sugar

·         5 eggs

·         1 1/2 teaspoons vanilla extract

·         1 1/2 teaspoons almond extract

·         3 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup buttermilk

Frosting

·         1 pound cream cheese

·         1 pound unsalted butter

·         1 16oz. box confectioners’ sugar

·         1 teaspoon vanilla extract

·         Rainbow sprinkles

METHOD: Preheat the oven to 325ºF. Line a 12-cup muffin tin with paper liners. In a mixer fitted with the paddle, attachment beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts. Sift together the flour, baking powder and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.

Fill each cup 3/4 full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting. To make the frosting cream together the butter and cream cheese until very smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the cupcake in them.

The Best Macaroni and Cheese Ever

·         1 (8-ounce) package elbow macaroni, cooked and drained

·         2 tablespoons butter

·         1 clove garlic, crushed

·         1 teaspoon onion powder

·         2 cups whole milk

·         1/4 cup all-purpose flour

·         6 cups sharp cheddar cheese

·         2 cups breadcrumbs

·         1/2 cup butter, melted

METHOD: Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about 2 minutes.  Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened.  Add three cups of the cheddar cheese and stir until melted in the mixture.  Toss the cheese mixture with the cooked pasta, salt and pepper to taste.  Stir the remaining grated cheese into the pasta.  Spoon into a large baking dish.

In a small bowl, stir together the breadcrumbs and melted butter.  I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture.  Spread over the pasta.  Bake in a pre-heated oven for 20-25 minutes, or until the breadcrumbs are golden brown.  Serve piping hot!

WHAT WE ARE DRINKING!

Vanilla Peppermint Martini
Ingredients

·         Candy canes

·         2 1/2 ounces vanilla vodka

·         1 ounce peppermint schnapps

·         Lime

·         Fresh mint

·         Ice

Directions: Crush your choice of candy canes to rim the martini glasses. If you don’t want to rim with crushed candy canes then just dangle a miniature candy cane on the rim of each glass. Chill the martini glasses by filling with crushed ice and cold water. Remove the water and ice from martini glasses. Wet glass rim with lime wedge and coat with crushed candy canes. Pour vodka and schnapps in a shaker over crushed ice and shake well. Strain peppermint martini into glass and add mint sprig. Drink up girls!