Skylar’s Culinary Adventure

This is a super easy weeknight meal that you can feel good about making.

What you’ll need:

Three salmon filets (4oz each)

Creamer potatoes washed and halved

Green beans washed and trimmed

3.5 oz jar of capers (drained non-pareil)

1 lemon

4 cloves of garlic minced

Salt and pepper

Olive oil

Preheat your oven to 375.

Line a baking sheet with foil and spray with olive oil . Lay the salmon skin side down.

Add potatoes

Drizzle with olive oil. Add fresh ground salt and pepper, top with capers, garlic, lemon juice, and a slice of lemon.

We decided to separate the salmon from the potatoes to make sure they had room to cook.

Bake for 30-40 minutes or until fish is cooked and potatoes are soft.

Blanch the green beans then add to the potatoes and toss. Continue cooking the potatoes and green beans until done. There should be about 20 minutes left at this point.

We made funfetti dip to be the center of this fun sweet treat charcuterie board.

For the dip you will need:

8 oz of cream cheese (softened)

8 oz. Of cool whip

1/2 cup of milk

1 box of funfetti cake mix

Rainbow sprinkles

How to make it:

In a stand mixer, beat the cream cheese until smooth. Add in the cool whip and mix until combined.

Add in the cake mix and milk. Beat until smooth and well combined.

Top with sprinkles and enjoy ❤️

I found this recipe years ago and finally decided to try it for Skylar’s birthday. It was really easy to put together and super cute to add to the birthday dessert display. It is VERY sweet so I would suggest cutting into very small squares 😅.

Here’s what you’ll need:

1 can of sweetened condensed milk (14 oz)

1 1/2 cups of white chocolate chips

1 box of funfetti cake mix

Extra sprinkles

How to make it:

In a large sauce pan add the condensed milk and chocolate chips. Heat over low/medium heat and stir until all of the chips are melted and well combined.

Remove from heat. Add the funfetti mix and stir until dissolved and smooth.

Add more sprinkles and fold in.

Prepare an 8×8 dish with parchment. Pour the fudge in to the dish, smooth and top with more sprinkles.

Refrigerate for at least 4 hours. Cut into small squares and enjoy 💕.

Skylar turned 5 on Valentine’s Day! She loves Barbies and sweets so what better way to combine them than with white chocolate Chex mix and edible pink glitter?!?!

Ingredients:

1 box of rice Chex

1 large block of almond bark

Pink sprinkles

Edible pink glitter

Melt the almond bark according to directions on package.

In a large bowl pour the melted chocolate over the Chex and carefully mix to coat. Add sprinkles and glitter and carefully mix.

Pour onto a large sheet pan lined with wax or parchment paper.

Allow to dry 30-45 minutes.

Enjoy 💕

Skylar LOVES fall. She counts it down with her auntie and can’t wait for the pumpkin patch and fall baking to begin. What better way to kick it off than with cupcakes?

We used simple a box mix and premade frosting to whip up an easy batch of cupcakes to decorate.

What you’ll need:

White cake mix (and all the ingredients to make it: eggs, oil, water)

Chocolate frosting

Yellow and orange food coloring

Fall sprinkles

Yellow and orange foil cupcake liners

Piping bag

Prepare the cake mix according to package directions. Divide the batter in 1/2 and add yellow food coloring to one bowl and orange food coloring to the other bowl.

We mixed in some sprinkles as well to add little pops of color once they’ve baked.

Fill the cupcake pan with 1/3 cup of batter. Bake according to package directions.

Cool, frost and enjoy ❤️