This is the easiest dessert to make, and so delicious! A bag of frozen cherries, a Meyer lemon, some pantry ingredients, and an hour of bake time is all it takes!
12 oz frozen cherries (pitted)
1/3 cup flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 stick of unsalted butter diced
1 Meyer lemon
Pinch kosher salt
Preheat oven to 350 degrees. Spray a 8 x 8 glass pan with canola oil. Spread cherries in bottom of pan. Grate Meyer lemon peel over top of cherries, and then squeeze juice over cherries. In a medium bowl combine, flour, sugar, salt, then mix in cold butter until it resembles sand. Place bowl with combined ingredients in fridge for five minutes then spread over top of cherries. Place in oven and bake for one hour or until bubbly. Let cool for five minutes (it’ll be super hot!) and serve with ice cream.
I made this as our side dip for dinner on Saturday night. It’s not easy to find a dip that my whole family can and will eat. I served it with pita chips and the boys ate it up! It has a guacamole quality to it, but without the salsa. Here’s the recipe!
1 can white beans, drained and rinsed
1 tsp kosher salt (more to taste)
1 small bunch cilantro
1/4 cup olive oil
Place all ingredients in a food processor, pulse until smooth. Taste and adjust seasoning as necessary!
So the boys’ favorite new spaghetti sauce is…
Herb filled! A requested spaghetti on Friday night and I obliged with this quick recipe. A couple springs of fresh rosemary, basil, thyme, oregano, parsley, a can of tomato sauce, a can of diced tomatoes, tbs of tomato paste, a sprinkle of garlic powder, pepper, and kosher salt.
Blend it all up:
And of course I forgot to take a picture of anything else. I cooked it over low to medium heat for a good thirty minutes while we prepped everything else. And it was awesome! Definitely on our rotation.
Over Spring Break the boys and I made a smoothie. Then they asked for one the next day. And the next day. And then we were headed to the store to buy kefir, and frozen fruit, nuts, and such. Most of my ideas come from Weelicious’ awesome chart.
And I’ve found that I can put in pretty much any kind of tasty goodness in a smoothie and they’ll drink up!
Our favorite combinations right now are:
Oranges-Peaches-Hemp Seed-Vanilla Honey Kefir-Walnut-Unsweetned Coconut Milk
Raspberries-Blueberries-Strawberries-Vanilla Honey Kefir-Unsweetened Cocoa Powder-Chia Seeds-Unsweetned Coconut Milk
Peaches-Flax Seed-Cashews-Strawberry Honey Kefir-Milk
I’m planning on expanding their palate by adding veggies and other yogurt flavors soon!
This is literally the easiest cookie recipe you’ll ever make. The boys absolutely loved them and they still have a cake like quality after a few days. If they last that long!
The boys took turns mixing…
Here’s the recipe!
1 box funfetti cake mix
1/3 cup canola oil
Preheat oven to 350 degrees. Stir all ingredients until combined. Scoop out tablespoon size portions and place on cookie sheet an inch apart. Bake for 6 minutes then rotate the pan and cook for an additional 2-3 minutes until edges are slightly golden. Cool for 2 minutes on pan and then remove to a wire rack to cool completely.
And if you want to make cookie sandwiches, after the cookies are cooled put a layer of funfetti frosting in between two cookies and roll in the accompanied sprinkles.
This is the perfect weekend treat. Simple, quick, and so tasty!
Boozy Rocky Road Milkshake
1 shot kahlua
1 shot irish cream
1/2 shot vodka
1 shot half and half
2 large scoops of rocky road ice cream
8 ice cubes
Blend ice cubes in a blender until thoroughly crushed. Add all other ingredients and blend until almost smooth.
The little morsel represents why I love my boot camp instructors so much! Our instructor brought these as a treat for us and I may have left with the Tupperware of the leftovers. I had to share so I don’t lose the recipe, and can make them for the boys…because I ate the rest before I shared them. Ha!
2 tablespoons whole flaxseeds (or approximately 3 tablespoons ground)
1/4 cup plus 2 tablespoons water
2 cups old-fashioned oats
1/2 cup whole wheat pastry or white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup organic sugar
1/4 cup raisins
1/4 cup chocolate chips
1/3 cup maple syrup
1/2 cup sunbutter or a nut butter (peanut, almond, etc.)
1. Preheat oven to 375. Gind flaxseeds and combine with water (or just combine already ground flaxseeds with water). Set aside.
2. Combine oats, flour, baking powder, salt, and sugar in a mixing bowl. Stir in raisins and chocolate chips.
3. In a separate bowl, combine maple syrup and nut/sunbutter and mix until smooth. Combine nut butter mixture with flaxseed-water mixture.
4. Add we mixture to dry and stir well. The mixture will seem dry, but keep stirring until fully integrated.
5. Press the mixture into an 8X8 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.
Can I just pause for a second? J is getting way too independent on me at age 5. He is brushing his teeth well by himself, can buckle his own seat belt, and announced that he’ll be starting a job soon. What?? I’m not ready!!
The other day I was making lunch and I was super glad that B is on a food saver kick and I can quickly open the fridge and find the following:
To make the chicken, we sprinkled the chicken with taco seasoning, drizzled them with canola oil and then baked them oven at 350 for 25 minutes. B food-savered the chicken after we chopped it and then separated it out in the fridge with cheese and lettuce packets.
This is one of my Mom’s go to side dishes. Typically we make it on Christmas day, but i made it for J’s birthday and it was a hit! It’s really simple, but super delicious!
6 large oranges peeled, and sliced
6 cups of spinach or mixed greens
1/4 cup canola oil
1/4 rice wine vinegar
1 tablespoon brown sugar
1 tablespoon grated ginger
1/4 teaspoon kosher salt
1/2 cup crumbled feta (or gorgonzola)
1 1/2 cups sugar roasted pecan pieces
Assemble the spinach and oranges on a platter. Whisk together the oil, vinegar, sugar, ginger, and salt until combined. Pour over the greens and oranges and toss. Top with the crumbled feta and pecans.