You know what’s the best idea ever? A babysitter. During the week. While your husband is at work. That’s what’s going on as I write this. Yep, I’m in a coffee shop by myself sipping the most glorious iced coffee known to man. Is it really that good or is just because I’m alone and don’t have this toy going off every 2 seconds? When I was first considering this I felt guilt and was having a hard time justifying it since I don’t have a real job. Then summer started and I decided it would be good for everyone’s sanity.
In four hours I’m able to write posts for the whole week and they can be more substantial and include quality information. I even have time to run an errand by myself too. Not having kids screaming through the grocery store that the other is touching them is worth the money alone. Instead of writing and editing photos after the kids are in bed, I can actually spend quality time with Joel. And I feel so refreshed and way more patient when I return home.
Rice krispie treats take me back to easier times when I was the kid, not the adult taking care of them. They are just so dang nostalgic for me. Add a girl scout cookie twist and it’s like I’m running around outside barefoot without a care in the world. I guess what I’m saying is I should make rice krispie treats everyday. Did I just find the solution to world peace?
This ooey-gooey treat is made by combining chocolate cereal, toasted coconut marshmallows, a coconutty chocolate topping and a drizzle of caramel. That’s some serious, messy indulgence right there.
We all know samoas are the king of all the cookies so these are a complete no-brainer. So go make these, then hide in the closet and pretend those kids banging on the door are just playing a friendly game of hide and seek instead of stalking you.
Samoas Krispie Treats
8 oz. toasted coconut marshmallows
3 Tbsp. butter
5 1/2 cups cocoa pebbles cereal
2 cups chocolate chips
1/2 cup toasted coconut
Caramel sauce, for drizzling
1. Spray a 13×9 with non-stick spray. In a saucepan over medium heat, melt the butter and marshmallows. Stir until combined.
2. Drizzle melted marshmallows over the cocoa pebbles and stir until completely combined. Press into prepared pan.
3. Place chocolate chips in a microwave safe bowl and melt in the microwave, in 30 second increments. Once melted, stir in the toasted coconut. Spread thinly over the rice krispie treats. Drizzle with desired amount of caramel sauce.
I have to admit I don’t love marshmallows. The only time I’m down with them is when they are brown, bubbly and melty between chocolate and graham crackers. Aka the s’more. With summer around the corner, s’mores are going to be all over the place. But why stop at a simple, traditional s’more when you could make them into pies, cookies and desserts galore. Am I right?
S’mores Macaroons. You so fancy.
Fun and portable Mini S’mores Hand Pies.
Making anything sweet and salty is always a good choice.
S’mores Buttercream Frosting, whaaaat?
S’mores for breakfast? Yes and yes.
S’mores Cookie Dough Dip. You all know how I feel about dip.
Make ’em boozy
Add fruit, it makes them healthy.
I’m seriously dying over this pie.
Toasted S’mores Milkshake. Enough said.
Ooey Gooey s’mores combined with oatmeal cookies. Winning combination.
A kid’s dream right here.
A new campfire spin on s’mores.
So there you have it, enough s’mores recipes to last you all summer.
I just realized it’s been over a year since I shared a cookie recipe. Say what? Super weird seeing that we make cookies quite a bit. But I guess we have our favorites and don’t always branch out.
Well, Noah and I were craving cookies recently so we decided to try out a new chocolate chip cookie recipe. I love a cookie with a little texture and chew so when I came across this recipe, I had a feeling it would be a winner. Especially since it’s been declared King Arthur Flour’s Recipe of 2015. That’s quite a claim so we felt it our civic duty to make sure.
I haven’t tried any of their other recipes but I have to say these were pretty dang delicious. They are packed with melty chocolate chips, chewy oats and crunchy walnuts (not in the original recipe). Pretty much my dream come true when it comes to cookies.
My only complaint is that they didn’t stay fresh for very long, probably 3 days max. But, if you’re like us and don’t eat your way through a batch in that amount of time, you could freeze half for when your sweet tooth hits.
Do you like nuts in your cookies? I’ve found people either love them or hate them. I think they totally make a cookie but Joel of course doesn’t agree so I usually bake half without and the other half with so we can both be happy. The kids will take a cookie any way I give it to them so they are easy to please! If you don’t dig walnuts, just leave them out. I taste tested both options, for you guys of course, and they are great either way.
Oatmeal Chocolate Chip Cookies
recipe from King Arthur Flour
1 cup (unsalted butter, room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 3/4 teaspoon regular table salt
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts, optional
1. Preheat oven to 325 degrees F. Line cookie sheets with parchment paper.
2. In the bowl of a stand mixer, cream together the butter and sugars until combined. Add in the egg and egg yolk, one at a time. Mix in vanilla. In a large bowl, combine flour, oats, baking powder, baking soda and salt. Slowly add the dry ingredients until dough comes together.
3. Stir in the chocolate chips and walnuts. Using a cookie scoop, place dough on cookie sheet. Bake for 12-15 minutes, until lightly golden. Let cool for 2 minutes on cookie sheet then remove to a cooling rack.
With graduation parties and barbecue’s in full swing, I thought it was the perfect time to share this fruit salsa. Is it an appetizer? A snack? Dessert? All of the above. We even ate it with a spoon for breakfast one morning. Of course, it’s always better with chips but that’s kind of my life motto about everything.
I made this a few weeks ago for Noah to take for snack at school. They encourage healthy options when you bring in snack for the class which I totally love. The kids gobbled it up and the recipe was requested by several teachers. I call that a success.
Although it does take a little time to prep and chop all the fruit and make the chips, the process is really simple and absolutely worth the time. I say put everyone in your family to work to cut down on prep time. As always, Noah climbed up on the counter with his kid knife and was my little sous chef. Plus, it makes a HUGE batch so it will feed a crowd at a party or your family for a few days.
The fruit is dressed in a mixture of honey and lime that adds a nice touch of sweet and tartness.
This fruit salsa is a light, refreshing option that you don’t have to feel guilty about which means you can spare a little room for dessert. Am I right?
Fruit Salsa with Cinnamon Sugar Chips
1 lb. strawberries
6 oz. raspberries
6 oz. blackberries
1 (15 oz.) can mandarin oranges, drained
1 lb. grapes
3 Tbsp. honey
1 lime, juiced
40-50 flour tortillas
Coconut oil spray
1. Finely dice all the fruit. Place in a bowl and gently mix. In a small bowl, whisk together the honey and lime juice. Keep separate until ready to serve. Once ready, gently stir in the “dressing.”
2. For the cinnamon sugar chips: preheat oven to 400 degrees F. Heat a large skillet over medium heat and cook the tortillas for about 20-30 seconds per side, being careful not to burn. Slice each tortilla into 8 triangles (I use a pizza cutter to make quick work of it). Place triangles on a baking sheet lined with parchment paper. Spray the tortillas with coconut oil spray then sprinkle with desired amount of cinnamon sugar. Bake for 5-8 minutes, until lightly browned and crispy.
Cinco de Mayo falls on Tuesday this year…coincidence? I think not. It would be a travesty not to participate in Taco Tuesday this week. So to help you out, I searched around the internets for some of the most delicious looking tacos that will totally do the holiday justice. I hope one of these inspires you for an all-out taco par-tay!
Carnitas = Best.Tacos.Ever.
Sweet Potato Tacos are skinny but still delicious and could do double duty on Meatless Monday.
The Quesarito isn’t quite a taco but I had to share this one with you. A cheese quesadilla is filled with toppings and rolled up burrito style. Dying.
Korean Tacos for a little Mexican Asian fusion.
Grilled Taco Lime Chicken is great for busy weeknight meals and one I have made over and over. Soo easy and delicious.
Loaded Carne Asada Tacos. Carne Asada + Fries + Guacamole + Cheese. Need I say more?
Smoky Shrimp Tacos with Chorizo Beans and Mango Salsa – smoky and sweet is always a winning combination.
Huevo Rancheros Tacos for something on the lighter side and another meatless option.
You all know I don’t really like fish but these Blackened Fish Tacos with Avocado Cilantro Sauce look incredible.
Chicken Fried Steak Tacos. Ummm, whaaaaat? Mexican and Southern, the fusion of my dreams.
Crispy Cauliflower Tacos with Slaw and Avocado Cream are all about the texture. Oh, and they are vegan too.
Apple Pie Tacos, because what’s a Taco Tuesday Cinco de Mayo party without a dessert taco? I mean, at this point, do the calories really matter?
And wash ’em all down with Lime Sorbet Margaritas.
I don’t know about you all but when I think of Easter dessert, I always think of fruit and citrus. Those flavors just scream Spring to me. So today I’m bringing you some of my favorite desserts that would be perfect to finish off your Easter feast.
One of my all-time favorite desserts is Lemon Hush and it always, always graces the Easter table. I mean, a shortbread crust, layers of sweetened cream cheese, lemon pudding and Cool Whip. There isn’t anything wrong with that.
Keeping with the lemon theme, these Lemon Bars would be another refreshing choice. Lemon Cheesecake Pie is another creamy, dreamy dessert that has the perfect pucker.
A perfect make ahead dessert would be Strawberry Lemon Sorbet. It’s bright, zingy and very light. Can’t ask for much more after gorging yourself on ham and potatoes.
Everybody loves a theme-y dessert, am I right? Easter Sugar Cookies are so tasty and fun to make. Definitely my favorite cookie hands down.
Brownie Nests are another easy option that would be fun to make with the kiddos. You could even use a brownie mix to make it even easier. Aren’t they cute?
I made these Almond Joy Eggs a few years back and Joel’s co-workers still talk about them. I have to admit, I haven’t made them in quite awhile because I really despise dipping in chocolate. I just don’t have the patience for it and if I haven’t mentioned, I have a little problem with perfection so it usually doesn’t end well. But they are just so stinking adorable that they are worth it for Easter.
Speaking of delicious things in the shape of eggs, there is always these Peanut Butter Eggs. Reese’s Eggs are pretty much the best candy ever and something I look forward to as soon as Valentine’s Day is over and the stores switch over to Easter candy.
I know this isn’t dessert but this citrusy, Spring Sangria would be another perfect way to end your meal this Sunday. Or start it. I don’t judge.
I hope you guys enjoyed this round up of dessert deliciousness. Would you be interested in one featuring side dishes?
So, do you call it puppy chow or muddy buddies? We’ve always referred to it as puppy chow but either way, it’s one delicious snack. I’ve always enjoyed the classic chocolate and peanut butter combination but with all the unique recipes out there these days, it was about time we try something different.
When I came across this recipe I knew it would be perfect to make for Hannah’s carnival themed 1st birthday party. Yes, I made this back in October and am just sharing it now. Which is pretty much a travesty seeing that it’s one of the best snacks ever. Seriously, I could not stop eating this stuff. And I don’t even like white chocolate. But I do have to admit that frosted animal crackers are a weakness of mine. They were one of my favorite snacks as a child so when I indulge in them (every few years), they always bring me back.
And adding cereal, white chocolate and sprinkles just makes them a million times better. Gah, it’s a good thing I don’t have any of these ingredients in my house because it would so be happening right now.
Frosted Animal Cracker Puppy Chow
recipe from Inside Bru Crew Life
9 cups Chex cereal (14 oz. box)
16 ounces vanilla almond bark
13 ounce bag frosted animal crackers
1/4 cup nonparil sprinkles
1/2 cup powdered sugar
1. Crush enough animal crackers to get 1 1/2 cups. Mix with sprinkles. Set aside.
2. Place cereal in a large mixing bowl with a lid. In a microwave safe bowl, melt almond bark in 30 second increments. Drizzle melted almond bark over the cereal and mix until covered. Dump in animal cracker crumbs and stir thoroughly. Add in powdered sugar and mix again.
3. Crush remaining animal crackers into chunks and stir into the puppy chow. Store in an airtight container (we liked ours refrigerated).