Just grin and bear it...and then eat ice cream (Recipe: White Chocolate Thin Mint Ice Cream)

It only took a little over 2 1/2 years to finally receive unsolicited advice from a stranger regarding child rearing.  There we were standing in the baking aisle at the grocery store as I was rummaging through white chocolate for this lovely ice cream when the Baking Toddler decided to unveil his true two year old self.

"I WANT A TREAT!"  "TREAT! TREAT! TREAT!"  I responded, "Sorry buddy, we'll go find a treat as soon as Mommy finds her stuff."  At first I thought he had recovered, but then his arms started to flail and his body began to thrash and then the screams that would put any banshee to shame surfaced from that tiny little body.  I quickly turned to him and corrected him.  I gave him a warning, told him I'd find him a corner and that he would be getting NO treat for throwing tantrums.  I didn't yell but was stern, in fact the next aisle over probably didn't hear me (I know they heard Baking Toddler.)  I shot a look at the man standing a few feet from us.  It wasn't a bad look, maybe apologetic and more likely a "he's two" kind of look.

I want 'chocky' NOW!

The man approached me, introduced himself as a professor of music and kept apologizing for his broken English (he knew very little English.)  Then he proceeded using expressive body language, "You no shush children," he said in a heavy Italian accent, gesturing his finger pressed to his lips and then motioned toward my son.  "You, women, no (I'm guessing no discipline) for the children...men its OK...its psychology-children need to shout, scream and yell.  They need to run and play and be expressive."

Thank you, Anthony Bourdain (Recipe: Chicken Barley Soup)

I really, really hate taking the Baking Toddler to the doctor.  First let me say that Baking Toddler is a great toddler.  He is happy, listens, minds well, bubbly and very hyper...that is until we walk into the doctor's office.  Then he turns into the devil.  The screams.  The sobs.  Ridiculously non-cooperative and what I can only imagine as the worst patient at NB Pediatrics.  I dread taking him.  DREAD IT.

Enters mysterious fever.  Mysterious fever would not go away for days and I threw in the towel and made an appointment.  Reluctantly I told him we were going to see the doctor in which he eagerly replied, "Doctors help ears, Toodee saw Doctor."

This probably does not make any sense, so let me explain.  He had months of ear infections and ear related issues and therefore we went to the doctor every 2 weeks for almost 5 months.  So he had visited his fair share of doctors.  Toodee, however, is a character on Baking Toddler's favorite show, Yo Gabba Gabba.  And guess what, the "Doctor" episode was awaiting patiently in the DVR.

Ultimate Streusel Coffee Cake

I actually have nothing significant or witty to write about.  No cute stories, no complaints worth the write-it has been quite calm around the house this week.  So that just leaves me talking about this coffee cake.  Oh. My. Goodness.  It is wonderful, especially if you love streusel.  It is a buttery, tender cake that surrounds a cinnamon pecan filling.  To make it even more delectable it sits atop more of that deliciously crunchy streusel.  It definitely is a must try!

Ultimate Streusel Coffee Cake
Make 1 ten-inch cake
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature, plus more for the pan
1 cup granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups buttermilk
2 1/2 cups sifted confectioners' sugar
1/4 cup milk

1. Preheat oven to 350 F.  Sift together flour, baking soda, baking powder, and salt into a bowl; set aside.  Butter a 10-inch Bundt pan (or other tube pan with 3 quart capacity); set aside.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes.  Add eggs, one at a time, until well combined.  Add vanilla; stir until combine.  Add the reserved flour mixture and buttermilk, and stir just until well combined.  Spoon half the batter into the bottom of the prepared pan.  Make a well in the batter, and crumble 2/3 of the streusel mixture into the well.  top with remaining batter, smoothing top.  Sprinkle remaining streusel evenly over the top.  Bake until golden brown and a cake tester comes out clean.  about 1 hour.
3. In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, cover with plastic wrap, until ready to use.  Cook cake until just warm before drizzling with icing.

Pecan-Streusel Filling
1 1/2 cups lightly packed light-brown sugar
1/2 cup granulated sugar
1 1/2 cups chopped pecans
1/2 cup all purpose flour
1 tablespoon ground cinnamon
Pinch of ground cloves
 8 tablespoons butter, softened

1. Combine sugars, pecans, flour, cinnamon, and cloves in a medium bowl.  Using your hands or a pastry cutter, cut in butter until well combined and crumbly; set aside in refrigerator until ready to use.

Throw On Your Aprons Girls! IT'S A GIVEAWAY!!!!

Win Me!!!

OK, I have NOOOO idea why the announcement didn't post but I swear I wrote this already.  Congratulations to Mama Pea!  Random.org chose you as the winner.  Oh wait!  Blogger was having annoying difficulties that day.  I wonder if my edit was erased.  Rrrrrrr!  My apologies to everyone. Blogger owes me one!

Throw on your aprons girls because today is National Wear Your Apron Day.  It is held every Monday after Mother's Day.  I thought this was the perfect time for a giveaway, don't you think so too?  And what will I be giving away...an apron of course!  I love aprons.  I have an awesome reversible apron that a dear friend made for me and one that I won a few months ago.  I just adore them because they bring out the modern June Cleaver in me.

So what am I giving away?  A Vera Bradley Barcelona Apron (pictured above)...it is a very pretty apron with two deep pockets and drawstring adjustable ties for an easy and comfortable fit.  It rests in a matching recipe box and includes a recipe for sugar cookies.

How do you enter?  Ummmmm, super easy...leave me a comment, it could be about anything...your Mother's Day, Vera Bradley, food, a simple hello, whatever! Contest is open now and closes Wednesday May 11, 2011 at midnight.  Just make sure I have a way of getting in touch with you, either through an email address or link to your blog.

How will I choose the lucky winner?  I will give ol' random.org a spin to choose the lucky winner.  The winner will be announced Thursday May 12, 2011 right here on Baking For The Boys.


So spread the word.  Share the good news with your fellow apron lovers or Vera Bradley fans.  Good luck!

***Any comments or opinions regarding this prize is based upon my personal thought and well..its just my opinion.  Very Bradley did not sponsor this giveaway nor is endorsing Baking for the Boys. This giveaway is sponsored by the kindness of my heart and my pocketbook.
 ****offer is closed to International friends/pals/fellow bloggers, my apologies.

Moms Love Breakfast (Recipe: Cream Cheese Strawberry Breakfast Buns)

If you haven’t noticed this mama really loves breakfasts and brunches. Its pretty obvious-I’d rather make a breakfast bread or cake than a traditional cake any day. Since Mother’s Day is around the corner I thought it would be nice to link up some of my favorite breakfast cakes…I think mom would really like one!

***postscript:  forgot to mention a little giveaway...here!  Monday, May 9!!!  Come check it out.

Chocolate Swirl Sour Cream Coffee Cake
If mom loves chocolate, she will definitely love this cake. Chocolate pecan streusel swirled in the middle and sprinkled on top. Perfect with a cup of coffee.

Blueberry Cream Cheese Pound Cake
Moist, tender, delicious, studded with blueberries and drizzled with a sugary sweet icing.

Buttermilk Pound Cake
Our household favorite. Moist and versatile. This cake is great for morning, noon or night-just add your favorite accompaniment.

Lemon Pound Cake
How many times do I have to say moist in this post? This cake is the pinnacle of moist thanks to a puckery lemon glaze. Perfect for that lemon lover.

Chocolate Chip Cornbread
A unique and tender bread that is not too sweet.

My mom’s favorite breakfast bread is Strawberry Cream Cheese Buns. Sweet, delicately flavored and ummm, well…yes, moist. Strawberry jam is swirled into the batter creating a pretty and tasty cake. Enjoy!

Strawberry Cream Cheese Breakfast Buns
source:  More From Magnolia
makes 9 buns
Bun
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 pound (one 8-ounce package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup milk
1/2 teaspoon vanilla

Topping
1/2 cup strawberry preserves

Garnish
Confectioners' sugar

1. Preheat oven to 350 degrees.  Grease and lightly flour 9 large muffin cups.
2. In a small bowl, combine flour, baking power, baking soda, and salt.  Set aside.
3. In a large bowl, on medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth.  Add eggs and beat well.
4. Add dry ingredients in two parts, alternating with the milk and vanilla.
5. Spoon the batter into the muffin cups, filling them about two-thirds full.  Drop 3 small dollops (about a teaspoon each) of raspberry preserves onto the top of each buns and using the tip of a knife, swirl the preserves into the batter, forming a decorative pattern.
6. Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.
7. Allow buns to cool for about 30 minutes before sprinkling with confectioners sugar.