– 6 ounces White chocolate (Baker’s Premium White Chocolate squares)
– Blue sugar (Wilton sprinkles, blue sugar)
Yes, oh yes, these are the most delicious, SIMPLE, amazing bites of minty-heaven.
My kids really love to snack and I really love to provide healthy snack options. Many people have recipes for these little “Energy Bites” and I just decided to tweak it a bit and make it packed with even more nutrients and a little less sugar. Instead of coconut flakes, I use Special K cereal (gives it a good crunch with very little sugar) and added Chia seeds, known to be a “super food.” I make this large batch and freeze half of it or give away a bunch of them. Easy, quick energy-filled snack!
1 1/4 cups peanut butter
2 1/2 cups plain oatmeal
1 cup flax seed, I prefer ground
1/4 cup Chia seeds
2/3 cup honey
2 cups Special K cereal
2 1/2 tsp vanilla extract
1 cup chocolate chips, (the miniature ones are best but I rarely have those on hand)
Combine all of the ingredients in a large mixing bowl, mix well (an electric mixer is best because this stuff is thick!) Place the entire bowl in the fridge for about 30 minutes. Remove and roll into small balls. Store in an airtight tupperware – and we like to put half in the fridge and freeze the other half for a later date.
an assortment of berries and exotic fruits (I used strawberries, blueberries, blackberries, raspberries, and kiwi, but you could also use pineapple and mango too!)
1 1/4 cups flour
1/3 cup sugar
1 tsp. grated lemon zest (optional)
1/4 tsp. salt
8 tbs. butter, softened
1 large egg yolk
cream cheese layer:
1 8-oz. package cream cheese
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 cup white sugar
1/4 tsp. salt
1 Tbs. cornstarch
1/2 cup orange juice
2 Tbs. lemon juice
1/4 cup water
1/2 tsp. orange zest
It’s true everyone has their own version of Texas sheet cake. This one is from my mom’s Junior League of South Texas Delicioso cookbook, and it always meets approval at our house.
I add salt, and if it’s just for adults, I sprinkle in the cayenne pepper for extra pomp and spice. I vouch for this as the best birthday party cake ever. 1) It is easy to ice and decorate (i.e., you don’t have to ice sides or draw works of art in icing…you just set the cool stuff on the top). 2) One sheet cake can feed so many people.
Ingredients for cake:
Our dear friends Keith and Bekah introduced us to this delicacy several years ago. I added salt to our recipe for a bit of kick. I recall Keith shaking his big pot vigorously over the stove, taking care that no single kernel had a spare motionless second to burn. I’ve tried this method, and I can vouch that it’s a full-body work-out. Then my mother-in-law gave us a Whirlypop (see below)! And now kettle corn is even more accessible…
1/2 cup canola or vegetable oil
1 cup popcorn kernels
1/2 cup sugar
1/2 tsp. salt
Just in time for New Years! These treats are easy for the whole fam to make…if you don’t mind wiping up a little chocolate. In fact, maybe make these just before bathtime, and you’ll be fine. I got this recipe from my sister, but the original version is from allrecipes.
1/2 cup butter, melted
1 lb. powdered sugar (about 2 cups)
1 1/2 cups peanut butter
1 tsp. vanilla
2 cups semisweet chocolate chips
1 Tbs. shortening
We are going to a cookie exchange with a huge group of moms and kids – lots of fun and lots of sugar will be exchanged! Some of you may have done the Meringues project; this recipe is
similar but even tastier! I love making meringues because they are fairly easy, fun for the kids, and relatively speaking, “healthier” than other sweets 🙂
Bake for about 2 1/2 hours or until they are dry. Remove from the oven and let them cool completely (1 hour so they can become crisp). Store in an airtight container with parchment paper separating each layer so they don’t stick together.
I discovered these cookies in a “heart healthy” recipe book from my husband’s work…they are delicious and better for you than the average cookie! I have made them dairy-free (using margarine) and with butter and quite honestly, I can’t tell the difference. Don’t skip the frosting – it makes it 🙂
Don’t worry, friends, we haven’t fallen off the planet! Blogging sometimes has to take a backseat when we have family in town. In our family we had 7 cousins under the age of 7 running rampant for many days together. Making gingerbread men and gingerbread ladies was one of our many highlights. You can go simple or all out, but the decorating is always a blast! The gingerbread recipe is adapted from Joy of Cooking.
3 cups flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 tbs. ginger
1 3/4 tsp. cinnamon
1/4 tsp. cloves
6 tbs. butter
3/4 cup packed dark brown sugar
1 large egg
1/2 cup molasses
2 tsp. vanilla
Then glue on toppings. Any white frosting squeezed from ziplock bags with the tip of one corner cut off can serve as the glue. The sky is the limit with the toppings. A few we tried were red and green sugar sprinkles, M&M’s, chocolate sprinkles (for the hair), edible eyes (Gramma found these for us at Target), and confetti sprinkles. We assisted the kids who needed help with making little dots of icing glue, but all ages are eager and able to decorate.
Gingerbread people might get a little drowned in sugar…
Here’s a festive pumpkin recipe – dairy free, actually vegan, for those who might need something like this!
The kids gobble these up. Pumpkin is a great source for dietary fiber, Vitamins A, C and E, amongst other things!
I was first introduced to these scrumptious treats by a dear professor in college who continually had me and others to her house. We knew whenever we stepped in her door, we would encounter a big tray of these. She kept her recipe a secret…until we graduated. On graduation day she presented each of her students with a printed slip of her chocolate marshmallow goodness recipe. Of course I lost mine…but thanks to Janna, the goodness is back on our table. They are without hesitation a kid-friendly favorite treat. Plus they are a SNAP to make!
12 oz. semi-sweet chocolate chips
1 cup creamy peanut butter
1 10.5 oz. bag mini marshmallows
Zucchinis abound in the summer! I have grown a few and purchased a bunch from the farmer’s market…one day, I grated and pureed about 8 of them to use in recipes. So, in honor of these wonderful vegetables, Sarah and I are dedicating this week to zucchini recipes. Hope you enjoy them!
Who can resist a cold, juicy popsicle in the heat of the summer? I was going to make a recipe fromJessica Seinfeld’s cookbook: Double Delicious, but didn’t have carrot puree (which is what she suggests using) so I tried sweet potato! It was wonderful and the kids still have no idea sweet potato was involved 🙂
A couple summers ago, a friend made these for a picnic, and I snitched the recipe from her as quickly as possible. Credit goes to Terri Raynard on Rachael Ray’s website. But I have tweaked them a bit to make them not spread out so much, and because we here in this family would rather have all chocolate chips than half white chocolate chips. Just our bias. These are really more like little dallops of fudge than cookies. No nutrition here, but great for an after-mealtime treat! Don’t leave them out on the counter or you may have scavengers!
1 cup butter
3/4 cup packed brown sugar
1/2 cup white sugar
1 tsp. rum extract
1 tsp. vanilla extract
1 3/4 cup flour
1/2 cup cocoa
1/2 tsp. salt
1 tsp. baking powder
12 oz. (2 cups) semi-sweet chocolate chips
My mother-in-law found this in a magazine and tried it a few years ago. It’s been a summer favorite in our family ever since. At the bottom of the clipping, it says “from Marjorie Johnson of Robbinsdale, 1990 Minnesota State Fair Winner.” So thank you, Marjorie. I have made a few adjustments to the original, just to make it a little sweeter and a little richer. Because that’s how we like our fresh blueberry pie!
This is a favorite brunch treat from my childhood, that will always remind me of our family friends from Indiana. The kids LOVE it – it may not be the healthiest thing to serve, but you can make a well-balanced meal along side an egg bake and fruit.