Juggling Act Mama Archives - Busy Moms Helper

Frosted Keylime Cupcakes

May 25, 2016 by Angela Paris

Keylime Cupcakes with keylime cream cheese frosting will bring just the right amount of tropical summer flavor to dessert!

Keylime Cupcakes are a delicious way to celebrate spring and summer get togethers. I just love the flavor of keylimes… compared to regular limes, keylimes are sweeter. Its a nice balance of sweet and tart. Of course, keylimes are best known for being used in Keylime Pie, especially down south. I went to college in Florida, and before that hadn’t ever heard of a keylime before! Now, I love using them to flavor all kinds of desserts, like they Keylime Cupcakes. Then, I took my go-to cream cheese frosting recipe and altered a little to compliment the cupcakes. The result is perfectly scrumptious.

Keylime Cupcakes with Keylime Cream Cheese Frosting

Here’s how to make Keylime Cupcakes with Keylime Cream Cheese Frosting. Be sure to pin this post so you can find this recipe again and again! This recipe makes 12 standard cupcakes.

Ingredients

1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1 teaspoon pure vanilla extract
2 tablespoon keylime juice
1 tablespoon keylime zest
4 oz unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
OPTIONAL: I used a bit of green food coloring to achieve the green hue. This step is optional.

Directions:

Preheat the oven to 350-degrees F. Line your muffin tins, or grease well.

Whisk together the dry ingredients in a medium bowl; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until creamy. Add in the sugar, keylime zest and juice and beat again until fluffy. Add in the milk, egg, and egg whites and beat to combine. Scrape down the sides of the bowl.

Reduce the mixer speed to low and gently add the dry ingredients a little at a time until combined.

Divide the batter evenly between the prepared muffin tin cups. Bake for 20-22 minutes until a toothpick comes out clean. Transfer the cupcakes to a wire rack to cool completely before frosting.

Keylime Cream Cheese Frosting:

6oz cream cheese, room temperature

6oz butter, room temperature

Zest and juice of 2 keylimes

3-1/2 cups powdered sugar

Directions:

In the bowl of an electric mixer, fitted with a paddle attachment, add the butter and cream cheese. Beat until smooth. Add the zest and juice from the keylimes and beat to combine. Finally, add the powdered sugar into the bowl and mix gently on low until combined. Beat on high for 2 minutes.

Frost cooled keylime cupcakes by hand, or transfer the frosting to a piping bag. Store any leftover frosting in an airtight container the refrigerator for up to 10 days.

I hope you will enjoy these delicious cupcakes as much as my friends and family do when I make them! Check out these other great summer recipes:

Turkey Pesto Panini Sandwich

April 25, 2016 by Angela Paris

A Turkey Pesto Panini Sandwich is the a delicious and easy lunch that’s impressive for company. Trust me, this will be your new favorite sandwich this summer!

I just adore making my own basil pesto at home. In the summer, when we grow our own basil, I almost always have a jar in the refrigerator. You can get my favorite recipe for Basil Pesto here. You could also try my Tarragon Walnut Pesto for something different.

You can use a store-bought pesto, but in my humble opinion, it’s just not the same as homemade. As for the other ingredients, I enjoy fresh mozzarella and a slow roasted turkey. You can get the turkey from the deli, but leftovers from a roasted turkey is phenomenal. This is one of those cases where quality ingredients make a big difference in the sandwich itself.

When you’re making a panini sandwich, you need to start with a hearty bread. It needs to hold up to being pressed so I like using a ciabatta or focaccia bread. Regular sandwich bread is too light and airy and won’t hold up to the panini press.

Here’s how to make a delicious Turkey Pesto Panini

Ingredients

Sliced roasted turkey breast
White or whole wheat ciabatta bread, sliced
Fresh mozzarella, sliced
Store-bought or homemade Basil Pesto
Tomato slices, optional
Salt and Pepper, to taste
Olive oil

Directions

Preheat your panini press according instructions from the manufacturer.
To make one sandwich, spread two slices of the bread with 1 tablespoon of the Basil Pesto. Next, layer on 2-3 slices of turkey. Top with mozzarella slices, and, if desired, tomato slices. Top with the second slice of bread. Gently brush the outside slices of bread with a little olive oil.
Repeat for additional sandwiches.
To grill on the panini press, add the sandwich to the preheated press and and close. Cook 4-5 minutes until golden brown. Serve hot.

This Turkey Pesto Panini is a delicious summer sandwich. Mr. Juggling Act prefers his with fresh summer tomatoes. Either way, this is one tasty sandwich!

Other Yummy Sandwich Recipes

Honey Lime Fruit Salad

March 25, 2016 by Angela Paris

Honey Lime Fruit Salad is the perfect dish for an elegant brunch, or a lazy Sunday morning. It comes together in just minutes with a few simple ingredients.

As the signs of Springtime grow all around us, I look forward to eating more fresh seasonal fruits. It’s also the start of a season of weddings, and baby showers and, in our family, birthdays. This Honey Lime Fruit Salad is a delicious dish to serve at your next gathering. Everyone loves, fruit, right? Serve it wine glasses for an elegant mother’s day or bridal shower brunch. For Easter, layer it into a beautiful trifle dish where you can see all the gorgeous colors. When it comes to brunch, I like to keep it simple and easy!

There’s something about honey and lime that I love together so much. It’s just so zesty and fresh, and oh-so-very delicious! I like using local honey, which is said to help with season allergies.

Make Honey Lime Fruit Salad with just a few quick ingredients – here’s how:

Print Recipe

Honey Lime Fruit Salad

Ingredients

1 cup blackberries
2 large oranges segments removed
2 cups strawberries hulled and halved
2 cups cantaloupe cubes
1 cup blueberries
juice of 2 limes
zest of 1 lime
3 tablespoons honey

Instructions

In a large bowl, toss together the fruit.
Add the lime juice and zest. Drizzle in the honey.
Toss to coat.
Serve immediately, or store in the refrigerator for up to 3 days.

This happened to be the assortment of fruit I had on hand at the time, but this fruit salad is equally delicious with a variety of fruits. Add raspberries, honeydew or whatever your favorites are to customize it to your taste.

So while this is great for gatherings, you don’t need a special occasion to make this Honey Lime Fruit Salad – it’s good any time! And it’s kid-friendly, too. I pack a little of this in my daughter’s lunchbox to have at snack time. Whenever you enjoy it, you’ll love the honey and lime flavors together!

Here are a few more of my favorite brunch recipes:

Mini Zucchini Bread with Lemon Icing

Sausage and Cheese Breakfast Egg Muffins

For more Easter inspiration, follow my Pinterest board:

Follow Juggling Act Mama – Ang Paris’s board Easter on Pinterest.

Pumpkin Pie Smoothie

September 17, 2015 by Angela Paris

Celebrate Fall with all the pumpkin goodness the season has to offer with this homemade Pumpkin Pie Smoothie. It’s loaded with lots of healthy ingredients, but so delicious the whole family will love it!

Since my birthday is in October, Fall has always been my most favorite season. I love the sunny days with the cool breezes and the beautiful colors of the trees in New England. Here in NH we’ve had unseasonably warm weather these last few weeks, and while I’m sad to see summer go, I’m sort of craving one of those crisp Fall days at the same time.

Now, there’s nothing more quintessentially Fall than Pumpkin Pie, am I right? I’m so excited to share this delicious recipe with you today. This smoothie has the most amazing blend of flavors. And it’s got pumpkin puree, bananas and yogurt in it, so it is a bit healthier than the Pumpkin Spice Latte all the coffee shops are serving these days.

Pumpkin Pie Smoothie

Ingredients:
frozen banana
1/2 cup vanilla yogurt (Greek or regular)
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 cup skim or almond milk
2 Tablespoons pure maple syrup
1 Tablespoon honey
2/3 cup pumpkin puree (canned or fresh)
Whipped cream (optional)

Directions:
Combine all of the ingredients in a blender. Process the mixture until smooth. For an icy smoothie, add 1 cup of ice to the blender. Top with whipped cream if desired.

This is a great treat for the kiddos, too. This serving size is more appropriate for adults and teens, but I find that splitting between my two children is the perfect amount. Mine love the whipped cream topping especially!

Love Smoothies?

If you’d like to find more great smoothie recipes, check out my Smoothie Pinterest Board:
Follow Juggling Act Mama – Ang Paris’s board Smoothies on Pinterest.

Printable Chalkboard Art: Bright Sunshin’ Day

August 13, 2015 by Angela Paris

Printable Chalkboard Art makes a great addition to any room! This “It’s Gonna Be A Bright Sunshin’ Day” really makes a wonderful DIY gift for any occasion, too.

Printable Chalkboard Art

I love creating my own wall art, especially chalkboard themed. I am super excited to share this printable chalkboard art with you today. It’s such a simple but fun design, and you can’t beat the sentiment! Don’t you think this would be lovely in a nursery, living room, or even classroom or a cubicle? Anywhere you need a little mental pick-me-up. When I’m having a rough day, sometimes stopping for a moment to concentrate on a positive thought can help me turn it around.

This printable makes a great gift for birthdays, teacher appreciation, housewarming, or just because. It would also be a sweet gift for someone struggling with a chronic illness or disease. It’s a thoughtful little something that is sure to make the recipient smile.

For the best quality, take it to your local copy center to be printed. It’s pretty affordable depending on the quality of paper you select. And this way you don’t use up all your black ink. Then just pick up a pretty but inexpensive frame for the finishing touch. For chalkboard printables, I love a simple white frame, but a buttery yellow would be lovely with this, too.

Sometimes we all need to remember the importance of sunshine and a positive attitude! Download this fun free Bright Sunshin’ Day chalkboard printable art today.

D O W N L O A D > > >

Note: These graphics are property of Juggling Act Mama. These graphic file is for personal use only and cannot be sold or republished. Please see our Copy Right Notice for more information.

Grilled Teriyaki Beef Kabobs

July 27, 2015 by Angela Paris

Make Grilled Teriyaki Beef Kabobs with peppers and onions for a deliciously flavorful meal the whole family will love – you can even divide and freeze part!

Grilled Teriyaki Beef Kabobs

There’s nothing better than grilling

in the summertime! No stoves on to make the kitchen unbearable, and less dishes, too. Plus somehow everything just tastes better when you eat it outdoors. These Grilled Teriyaki Beef Kabobs are an impressive dish to serve for company, but work just as well for a low-key meal for the family, or intimate dinner for two.

Print Recipe

Teriyaki Beef Kabobs

Ingredients

4 pounds boneless round steak cut into cubes
2 large green peppers
1 large vidalia onion
bamboo skewers soaked in water
salt and pepper to taste
olive oil for the grill
MARINADE:
1-1/2 cups light brown sugar
1 cup soy sauce
1/2 cup pineapple juice
1/2 cup water
1/4 cup vegetable oil
1 tablespoon fresh ginger chopped
3 large garlic cloves chopped

Instructions

Whisk together the brown sugar, soy sauce, pineapple juice, water, vegetable oil, ginger and garlic in a large bowl.
In a resealable container, add the vegetables and 1/2 cup of the marinade mixture. Toss to coat. Refrigerate until ready to assemble the kabobs.
Add the beef cubes to the remaining marinade and toss to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 4-24 hours. (The longer it marinates, the more flavorful it will be).
Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Repeat with the vegetables.
Thread the meat and vegetables onto the skewers. Lightly salt and pepper if desired.
Preheat grill for medium heat and lightly oil the grate.
Cook the kabobs on preheated grill until the beef is cooked through, about 3 minutes per side to cook evenly. Remove from the heat and let rest 5 minutes before serving.

A little tip – whatever you do, don’t skip soaking the wooden skewers. This keeps them from burning while the food is cooking on the grill!

I love making this easy dish for my family. That teriyaki marinade comes together in just minutes. Now while I don’t care for the vegetables themselves, I love the flavor they add to the meat. My husband, aka Mr. Juggling Act, loves the veggies. He ends up with tons of them on his plate and is as happy as can be. Leftovers, if there are any, never go to waste. This is great with a simple pasta salad, or in a roll for quick sandwich.

If this recipe is just for two, you can also divide this recipe in half and freeze a portion for another day. Bag the vegetables and marinade, and the beef and marinade in separate freezer bags. Place the two bags inside another freezer bag, label and seal. This will keep well for 2-3 months. Allow the bags to thaw in the refrigerate overnight, which doubles as marinading time as well.

Teriyaki Beef Kabobs with peppers and onions

You can serve these Grilled Teriyaki Beef Kabobs on the stick, or take the meat and veggies off to serve it family style. Either way, it’s sure to be a big hit!

Love grilling? Me too! Check out these great grilled recipe collections:

This collection has recipes for appetizers to desserts, and everything in between!

This collection of grilled main meals will not disappoint!

Please Excuse the Mess, The Children are Making Memories Printable

July 18, 2015 by Angela Paris

Download this free Please Excuse the Mess, The Children are Making Memories chalkboard printable for your home!

One of the things I struggle with most as a mom is finding ways to keep my house somewhat neat, while still allowing my kids to be kids. There are just about always toys on the floor, the counter, or the table (or all three!) I’m forever doing laundry and there are piles of clothes to be folded on the end of the couch 6 days out of 7. There are always dishes in the sink to be washed or the drying rack to be put away. While there are days that this state of disarray definitely bothers me, I try to remember the ‘big picture.’

Let’s face it, we only have today with our kids, and will they remember a clean home, or a fun home? Frankly, I don’t even mind if they do remember the laundry on the couch, because hopefully it’s because of the fort they built with the sheets that hadn’t yet been folded.

Life is short, right? And we all know childhood is fleeting, so I give you permission to skip the housework! This printable is a nice reminder to let some of the “I shoulds” go, and just enjoy the time you have with your kiddos.

And if you don’t mind, please excuse the mess in our home…

Download the free printable file here > > >

Please Note: These graphics are property of Juggling Act Mama. These graphic files are for personal use only and cannot be sold or republished. Please see our Copy Right Notice for more information.

For best results, have this file printed at a copy center such as Staples or Kinkos.

Check out more free printables at Juggling Act Mama.

Here are a few of my favorite printable wall art prints that are free for you to download! (Click the images to see more and download):

Mango Orange Ice Pops

June 15, 2015 by Angela Paris

These super healthy Mango Orange Ice Pops made with fresh mango puree, orange juice, and vanilla yogurt are a great kid-friendly summer snack any time of day!

Summer is here and I’m so ready to just relax and kick back with the kiddos. It is the perfect time to send the kids to play and not worry about getting dirty – that’s part of the fun of summer! And let’s face it, there’s nothing more quintessentially summer than ice pops! These are so easy to make, and super fun to make with the kids. The creaminess of the yogurt with the sweet mango and orange is just divine!

These Mango Orange Ice Pops are a play on the Orange Mango Smoothie recipe I made recently. With Ethan’s food sensory issues, getting him to drink a smoothie is painful. But an ice pop goes down no problem! You’re going to love how delicious and simple these are!

But the best part, honestly, is how healthy they are. Like the smoothies, they’re packed with fresh fruit, juice and yogurt. It’s a nice healthy treat for my kids, and they think they’re being spoiled! Full of vitamin C, potassium and antioxidants, I’ve even let my kids eat these at breakfast time in the summer (Shhhh! Don’t tell my mom!)

Print Recipe

Mango Orange Ice Pops

Ingredients

2 bananas sliced
2 oranges peeled and divided into segments
2 whole mangos cut into pieces
1 cup vanilla yogurt optional

Instructions

Add all of the ingredients to a blender and process until smooth.
To make pops, pour the mixture into a mold and freeze until solid.

Don’t these just look divine? Of course you could play around with the flavors if you like. Mango and pineapple would be delicious also, or add some strawberries to the mixture – whatever your family enjoys. What’s your favorite fruit combinations?

Blueberry Oat Muffins

May 13, 2015 by Angela Paris

These Blueberry Oat Muffins by Juggling Act Mama for Busy Mom’s Helper are loaded with fresh sweet blueberries, hearty oats and a few chopped walnuts.

I don’t know about your house, but at mine mornings are a whir of activity. The kids seem to have turned into turtles overnight, moving as slowly as possible. Despite my constant coaxing, we’re nearly always running out the door with me saying ‘ComeOnWeAreGoingToBeLate’ with a muffin or granola bar half in my mouth! Having something quick and easy, but healthy and filling that we can grab as we hustle around in the morning is our saving grace sometimes.

These blueberry oat muffins fit the bill perfectly. Last summer, we picked so many blueberries, that I froze them in gallon-size bags. Now I just thaw the berries and in no time I can whip up a batch of these on the weekend. They make great in-between meal snacks, too. These will keep in the fridge for about a week, if they last that long!

Blueberry Oat Muffin by Juggling Act Mama for Busy Mom's Helper Feature

Print Recipe

Blueberry Oat Muffins

These Blueberry Oat Muffins are loaded with fresh sweet blueberries, hearty oats and sprinkled with toasted chopped walnuts for a delicious healthy breakfast on-the-go!

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Servings: 12 muffins

Ingredients

1-3/4 cups quick cooking oats uncooked, divided
2 teaspoons firmly packed brown sugar
1 cup all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1 tablespoon wheat germ optional
1 tablespoon milled flax seed optional
1/4 teaspoon salt optional
1 cup milk
2 egg whites
1 teaspoon canola oil
1 teaspoon applesauce
1 tablespoon lemon zest
1 teaspoon vanilla
1 cup fresh blueberries
1/2 cup walnuts chopped

Instructions

Preheat the oven to 350-degrees. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.
Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.
Once you are done toasting the oats and nuts, set the walnuts and 1/4 cup of the oats aside for the topping.
Preheat the oven to 400-degrees and prepare a muffin pan with paper liners or coat with cooking spray.
To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
Spoon the batter evenly into the muffin cups, taking care not to fill more than 3/4 of the cup. Top with the remaining oat and walnut mixed.
Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.

Notes

Recipe adapted from http://www.quakeroats.com/cooking-and-recipe/lemon-blueberry-oatmeal-muffins.aspx

You can also double the recipe and make a big batch to freeze. After they cool completely, wrap them individually in plastic wrap, then slide them into a gallon-size freezer bag. They’ll keep for a couple weeks in there and are great to have on hand. To thaw, just remove them from the freezer bag and set the individual muffins in the refrigerator overnight.

Love Homemade Muffins?

Try one of these other delicious recipes from Juggling Act Mama:

Tomato Basil Compound Butter

April 13, 2015 by Angela Paris

This amazingly flavorful Tomato Basil Compound Butter seems like something you could only get at a fancy restaurant, but it’s really so simple to make at home in just a few minutes!

Well hello there! I’m Ang – the Juggling Act Mama – and I’m thrilled to be a part of Danielle’s creative team here at Busy Mom’s Helper. I blog about food, crafts, DIY and all kinds of other stuff, so I hope you’ll come visit me soon!

Today, I’m excited to share with you one of my most favorite kinds of recipes – 5 minute recipes! This Tomato Basil Compound Butter comes together in just 5 minutes – for real. It’s packed with flavor, looks beautiful, and is perfect for company, parties, or any old time you want.

I love making my own compound butters. They seem so fancy and fussy, but they’re really so simple. And so very, very delicious! This one pairs two of my favorite flavors – tomato and basil. My husband, affectionately dubbed Mr. Juggling Act Mama, is Italian and I’ve come to love the flavors he grew up eating. This Tomato Basil Compound Butter really couldn’t be simpler – the key is starting with room temperature butter. Be sure you don’t get impatient and pop it into the microwave because that will ruin the texture.

Print Recipe

Tomato Basil Compound Butter

This amazingly flavorful Tomato Basil Compound Butter seems like something you could only get at a fancy restaurant, but it's really so simple to make at home in just a few minutes!

Ingredients

1 stick of salted butter room temperature
2 tablespoons tomato paste
2 tablespoons fresh basil chopped
Ground black pepper to taste optional

Instructions

In the bowl of your mixer, combine the room temperature butter, tomato paste and basil.
Whip together on medium until well combined.
Using a rubber spatula, transfer the mixture to a ramekin and refrigerate until firm.

Notes

Delicious over hot pasta, or spread on Italian bread and top with granulated garlic salt for the most incredible garlic bread you've ever eaten!

You can serve this Tomato Basil Compound Butter so many different ways. My favorite is to spread it on Italian bread with a sprinkle of granulated garlic salt – it makes the most incredible garlic bread. It’s also delicious on pasta, and even chicken or steak.

I have lots of compound butters on Juggling Act Mama, here are some reader favorites:

I hope you’ll stop by and visit me soon! Until next time…