Tidbit Times

Tiny Tidbits of my Time

Elmo Birthday Party ~ Part 3 ~ The Cake & Brunch! July 17, 2014

Filed under: Tasty Bits — tidbittimes @ 3:06 pm
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I usually like to go “all-out” with my kids’ birthday cakes, so “just” doing cupcakes was a stretch for me.  It actually turned out to be perfect since we ended up having a morning party and serving brunch.  Besides, these Elmo cupcakes were just too cute for words.

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Cupcakes made from box mix

Red Frosting

Oreo Cookies

Reese’s Pieces

Wilton Candy Eyes

Decorating tips

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In a circular pattern frost each cupcake with the red frosting making small stars.

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Next, pull apart each Oreo Cookie, scrape off the creme (I won’t judge if you eat it) and cut the cookies in half to make Elmo’s mouth.  Just push it gently into the frosting to secure it.

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Use an orange Reese’s’ Pieces candy for the nose and two Wilton candy eyes.  Viola!  Be sure to wait until right before the party to put the eyes on or the black color will bleed.

Brunch Collage

Since we had a morning party we served a breakfast/brunch.  It was so fun to do something a little different.  We served crock pot egg bake, fruit (Elmo-style), muffins, caramel rolls, banana bread, chocolate milk and coffee.  The fruit trays were a hit.  They were made with strawberries/watermelon  (head), Cutie orange (nose), blueberries (mouth), marshmallow with edible marker (eyes).  I found the mini milk bottles at Hobby Lobby.  They came with lock lids, but I just took those off.  Michael’s had true milk bottles, but they weren’t on sale 😉

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I think the Birthday Boy enjoyed his Elmo Cupcake!  What do you think?



Banana Oatmeal Pancakes February 17, 2012

Filed under: Tasty Bits — tidbittimes @ 1:59 pm
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Sometimes I’m just in the mood for breakfast for supper.  One night supper was on my own, so I made up a batch of these yummy pancakes, since I figured the boys in my life wouldn’t be too hip on them (my little guy has never liked bananas).

I googled the recipe and found it on the Taste of Home website. 

Banana Oatmeal Pancakes

1-1/3 cups all-purpose flour

3/4 cup old-fashioned oats

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 egg

1-1/3 cups milk

1 cup mashed ripe banana

2 tablespoons canola oil

Maple syrup


Mix the flour, oats, sugar, baking powder and cinnamon. Mix the egg, milk, banana and oil and combine it  with the dry ingredients just until moistened.


Pour batter into a hot, greased pan or griddle.  Turn the pancakes when bubbles form on top; cook until second side is golden brown. Serve with syrup.  Makes about 1 dozen.





Banana Chip Scones September 7, 2011

Filed under: Tasty Bits — tidbittimes @ 10:08 pm
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Here is another recipe I enjoy when I have ripe bananas! 


~Banana Chip Scones~

2 c. flour

1/2 c. brown sugar

2 tsp. baking powder

1/2 tsp baking soda

1/4 tsp. salt

1/4 c. unsalted butter, chilled

3/4 c. mashed ripe banana

1 large egg

2 T. buttermilk

1 tsp. vanilla extract

3/4 c. peanut butter chips

3/4 c. semisweet chocolate chips


~ Directions~

Preheat oven to 400 degrees.  Lightly grease a 10-in-diameter circle in the center of a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, and salt.  Cut the butter into 1/2 inch cubes and add them to the flour mixture.  With a pastry blender or two knives used in a scissor fashion, cut in the butter until the mixture resembles coarse crumbs.






In a small bowl, stir together the banana, egg, buttermilk, and vanilla.


~Buttermilk Substitute~

I never have buttermilk on hand to make these so I quickly learned to make a buttermilk substitute.  I take a cup of milk and add 1 T. of lemon juice to it and let it sit for 5 minutes.  I very the amounts depending on how much I need.


Add the banana mixture to the flour mixture and stir to combine.  Stir in the chips.  The dough will be sticky.  Spread the dough into an 8 1/2 inch diameter circle in the center of a prepared baking sheet.  With a serrated knife, cut into 8 wedges.  Bake for 19-21 minutes, or until lightly browned and a toothpick inserted in the center of the scone comes out clean.




Remove the scone to a wire rack and cool for 5 minutes.  Recut into wedges. 

Makes 8 scones.


Recipe taken from “Simply Scones” by Leslie Weiner and Barbara Albright


Banana Bread August 13, 2011

Filed under: Tasty Bits — tidbittimes @ 9:26 am
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Time to use the rest of the “dead” bananas for some banana bread.  The recipe I love to use is from the classic Better Homes and Gardens cookbook (the red and white checkerboard covered one).  The best part of this recipe is the streusel topping.

Banana Bread

2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

2 beaten eggs

1 1/2 cups mashed bananas (5 medium)

1 cup sugar

1/2 cup cooking oil or melted butter

1/4 cup chopped walnuts

1 recipe Streusel-Nut Topping (optional)


1.  Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two small loaf pans; set aside.  Combine flour, baking powder, baking soda, cinnamon, nutmeg and  salt.  Make a well in center of the flour mixture and set aside.

2.  In a medium bowl combine eggs, bananas (I only had 3 instead of 5, but it turned out fine), sugar and oil.  Add egg mixture to the flour mixture.  Stir just until moistened (batter should be lumpy).  Fold in nuts (I didn’t have any nuts at home so left those out).  Put batter into the prepared pan.  Add the Streusel-Nut Topping.

Streusel-Nut Topping

1/4 cup brown sugar

3 Tbsp. flour

2 Tbsp. butter (chilled)

1/3 cup chopped walnuts

Combine the brown sugar and flour in a small bowl.  Using a pastry blender, cut in the butter.  The batter will be coarse crumbs.  Stir in the walnuts


3.  Bake at 350 degrees for 55 to 60 minutes for one large pan or 40 to 45 minutes for two small pans.  Cool in the pan on a wire rack for 10 minutes.  Remove it from the pan.  Cool and then enjoy!



Saturday Rolls July 30, 2011

Filed under: Tasty Bits — tidbittimes @ 11:10 pm
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Here it is — our Saturday morning guilty pleasure at the Peterson household.  We got into the habit of making these rolls almost every Saturday (especially during the winter).  We made them so often that one Saturday morning I woke Will up and he sleepily asked me, “Mommy, what you make in the oven?”  It happened to be the one Saturday I didn’t make rolls — I was just devastated.  If you should choose to take on the mission….enjoy Saturday Rolls!


Saturday Rolls

1 pkg (18-20) frozen roll dough

1 small pkg butterscotch pudding (Cook n Serve NOT instant)

1/2 c. sugar

2 T. cinnamon

1 c. nuts (we use pecans)

1 stick melted butter

Bake at 350 degrees for 30 minutes

NOTE:  I half the recipe for our family and make 10 rolls.  Half a box of pudding is 1/3 c. (bake for 20 minutes)



VERY IMPORTANT:  Spray your bundt pan with cooking spray first thing.  Your rolls will stick to the pan if you forget.  Believe me I’ve forgotten so many times.  Also be sure to use cook n serve pudding — they will not turn out with the instant pudding.  Again, believe me I’ve done this before, too.



Combine the pudding, sugar, cinnamon and nuts in one bowl.  Place the butter in another (melt it in the microwave)

Place the frozen rolls in the pan.



Sprinkle the dry ingredients over the frozen bread dough.  Drizzle the melted butter evenly over the covered rolls. 



Cover them with a towel and let them sit overnight.  You do have to plan ahead to enjoy Saturday Rolls.  This is our Saturday Roll towel now since it is a bit stained (so don’t use your best towel).  We also put our rolls in the microwave overnight so our dog doesn’t get into it like she’s been known to do in the past (ie: made from scratch Easter carrot cake).



This is what they look like the next morning before you put them in the oven.  Bake them at 350 degrees for 20-30 min.


When they are done, invert the bundt pan onto another plate or pan.  Lift it carefully since the sticky sauce will run out.  BTW I was glad I picked this batch to blog about since it came out perfectly from the pan 😉  Believe me  it doesn’t always look like this. 

I hope you enjoy them as much as we do!



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