Archive | EAT

breakfast club: favorite brekkie cookie

you guys up for another recipe?  i hope so because we go crazy for these breakfast cookies at our house and devour them so quickly that i recommend making 2 batches at a time. they are perfect for a quick breakfast or after school snack on the go and you can freeze the extras for later.  i also thought i would share the stickers i made for those crazy mornings  when everyone is running in different directions. download, print and cut so you have them handy…. links and recipe are below!

breakfast-cookies

“HAVE A GOOD DAY, OKAY?” stickers (PDF) 

PEANUT BUTTER BREKKIE COOKIES: makes 24 , 10 minutes prep, 11 minutes to bake each batch

You’ll need

  • 1 cup favorite all natural peanut butter (crunchy or smooth)
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil (good fat = good for the brain on a school day!)
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/4 cup ground flaxseed
  • 1-1/2 cup quick oats
  • 1 cup whole-wheat flour (or whatever you have on hand)
  • 1/2 cup dark chocolate chips (less sugar than other types)

Here’s How

preheat oven to 350 and line a baking sheet with parchment paper.

in a large bowl mix peanut butter, brown sugar and coconut oil until combined and smooth. mix in eggs. add rest of ingredients and stir until combined.

using your hands (or a cookie scoop) make 2-inch balls, place on prepared baking sheet and press down slightly. cookies won’t expand while baking so you can place them closer together – i usually fit 18 or so. bake for 11 minutes.

let cool before serving. great for breakfast, lunch or snack time! freeze leftovers and thaw for busy days!

what do you usually hand the kids on their way out the door when you didn’t have time to sit down for breakfast?

xo . rae

10

DINNER TONIGHT (salmon tacos) AND TOMORROW TOO (salmon chowder)

happy labor day and last summer hurrah! to celebrate i thought i would share two of my favorite dinner recipes. what i love most about these dishes is that they are simple and seasonal but also add a fresh gourmet twist on everyday tacos and chowder. you also get two meals out of one grilled salmon so you could make tacos tonight and the chowder on a busy school night later this week!

recipes are below and wild salmon is in season for another month or so —  i hope you give them a try!

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GRILLED SALMON TACOS: serves 6  (with extra salmon for salmon chowder), 15 minutes Prep Time, 45 minutes start to finish

salmon-tacos-2 (wrap taco shell in lettuce to make them less messy to eat!)

For the Corn Salsa You’ll Need

  • 1-7 ounce can mexicorn, drained and rinsed
  • 1/4 cup chopped red onion
  • 1 lime, juiced
  • 1 pinch of each: sugar, salt, ground cumin, ground coriander

For the Chili Cream You’ll Need

  • 1 cup sour cream
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder

For the Salmon You’ll Need

  • 2 pounds wild salmon filets, whole or in smaller fillets, bones removed
  • olive oil for brushing
  • pinch of salt and pepper
  • pinch of chili powder
  • 1 package tortillas (flour or corn for gluten free)
  • optional: avocado, lettuce and tomato for topping

Here’s How

for the salsa + chili cream: in separate bowls, mix all ingredients together and chill until your ready to serve.

to make salmon: lightly brush fish with olive oil and give a light sprinkling of seasonings. over medium heat on grill use a fish basket, cedar plank or small tin foil piece over grates and add salmon. cook salmon until desired doneness.

to assemble tacos: add salsa, avocado, lettuce and tomato (if using) to warmed tortilla. add small pieces of salmon and garnish with chili cream.

for an easy side, seve with fruit salad sprinkled with lime juice and chili powder!

salmon-tacos

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SALMON CHOWDER: serves 6 , 30 minutes start to finish

(this recipe can be made in the crockpot the night before!)

You’ll need

  • 1/4 cup butter
  • 2 cups of cleaned, chopped leeks
  • 1-10 oz bag frozen tri color peppers, diced or strips, thawed and drained
  • 2 tablespoons of rice (or all-purpose) flour
  • 1 quart of fish or chicken stock
  • 3 cups of diced frozen potatoes
  • 1 pound of leftover salmon cut into 1 inch pieces
  • 1-1/2 cups of whole milk
  • 1/3 cup fresh chopped dill
  • salt and pepper to taste
  • crusty bread for serving (optional)

Here’s How

in a 4 quart sauce pan, add butter and heat over medium high until melted. add leeks and sauté until translucent. add in peppers and sauté until softened and heated through. add flour to coat vegetables and from pasty like consistency. add chicken or fish stock, frozen potatoes and salmon. bring to boil, and then reduce to medium. add in milk and dill. continue to cook until desired thickness. add salt and pepper to taste.

serve with crusty bread.

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xo . rae

(images by stacy jacobsen)

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a smorgasbord of S’MORES!

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one of my favorite parts of summer is when we light up the fire pit and breakout the s’mores fixings. not because it’s an insanely yummy treat (i mostly pick at the chocolate bars), but because it’s the perfect way to fill a summer night with family time or entertain a larger group. in fact, i’m pretty sure it’s impossible to not have fun while roasting mallows with kids… (having wet wipes handy helps too)! to keep s’mores nights spontaneous and special i grabbed this camp stove by poppytalk at target (for nights when johan isn’t home – i leave fire building to the fireman of the house) and thought it would be fun to put together a smorgasbord of s’mores options for the kids to choose from.

Some S’more Fixings Ideas

  • Classic s’more with sprinkles
  • Chocolate grahams, mallow and sliced strawberry or banana
  • Graham cracker, chocolate, shaved coconut, nutbutter
  • Graham cracker, cookies and cream chocolate bar or peanut butter cup and mallow

some of those square chocolates with mint or caramel fillings would be a nice addition too as would some chocolate petite ecolier cookies by LU (double the chocolate!) at the store but no luck this time.

june-2014-135 june-2014-136  june-2014-138 june-2014-139

and there is the pure happiness i was talking about!

what do you guys like to do on summer nights with the fam?!

or maybe you have a fave s’more combo?

xo . rae

(images by stacy jacobsen)

4

happy 4th + a simple dessert!

4th-of-july-cupcakes2

sneaking in one more 4th of july post before we take off for the long weekend (woohoo!!). i’m in charge of bringing dessert this year but instead of making something from scratch i thought i would highjack store-bought cupcakes, scrape off the extra frosting and decorate with washi tape clad toothpicks and fresh fruit. if you are looking for an easy dessert to make they turned out cute and festive and were super quick to assemble which means more time to play!

4th-of-july-cupcakes

hope you guys have a fantastic 4th of july and long weekend! i’ll be sharing pics on instagram if you are into that and want to hangout, but otherwise will see ya on monday!

mwah!!

(images by stacy jacobsen)

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PATRIOTIC HAND PIES (recipe)

a couple weekends ago the kids and i spent the morning at the farmer’s market and came home with a bucket full of cherries.  after we ate a few handfuls and i put the younger kids down for naps, ozzie asked if we could spend time in the kitchen making something sweet and summery.  now, i don’t typically give up nap time to make a mess in the kitchen, but  because he is 12, and the words made my heart melt, i said yes…

cherry-hand-pies-armommy-1… even though he requested we make cherry pie, and i am not a pie girl unless it involves pumpkin.  not sure what it is, but desserts that involve fruit don’t really do it for me.  i prefer my fruit fresh and my desserts with chocolate. usually.

then we decided to make hand-pies which changed my perspective on fruity desserts, because they are too cute not to eat. am i right!?

cherry-hand-pies-armommy-2

(images from instagram)

INGREDIENTS to make the filling –

  • this pie crust
  • 3 cups pitted cherries, roughly chopped (1 to 1-1/2 pounds whole cherries)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 egg, lightly beaten
  • powdered sugar

DIRECTIONS –

  •  make pie crust according to directions (link under ingredients).
  • preheat oven to 375.  line two cookie sheets with parchment paper.
  • In a large bowl, mix together fruit, sugar, cinnamon, salt, lemon juice and cornstarch; mix until well combined. Set fruit mixture aside.
  • remove dough from fridge and let sit for 5 minutes. on a lightly floured work surface, roll out one piece of dough to a 16-by-11-inch rectangle. trim to 15-by-10 inches. cut into six 5-inch squares.  repeat with remaining dough, stacking squares in between pieces of parchment.
  • working with one square at a time, place 2 tablespoons of fruit mixture in the center. then fold in half to enclose and crimp the edges with a fork to seal. repeat process with remaining squares.
  • place hand pies on prepared baking sheet. brush pies with egg wash and sprinkle with sanding sugar. using a paring knife, slit the center (or make a design) of one side of each hand pie to allow steam to escape.
  • place baking sheets in oven and bake until crusts are golden brown and filling is bubbling (about 25 minutes).
  • allow pies to cool slightly and finish with a little dusting of powdered sugar. serve with vanilla ice cream, if you have any handy.

cherry-hand-pies-armommy-3

so sweet and festive they would be perfect to make & bring to a 4th of july celebration.

speaking of 4th of july, what are you most looking forward to that day?  fireworks, yummy food, good company, ….? all of the above?

talk soon.

xo . rae

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homemade hostess gifts

the last day of school is right around the corner (or has come and gone for some of you!) marking the start of summer! i’m sure everyone’s social calendars are filling up with backyard shindigs, and baby and wedding showers. to make sure you don’t show up empty handed here’s a simple hostess gift you can throw together in the kitchen ahead of time.

to make it easier on yourself, stock up on jars or bottles so your ready to package the sauces and go – or pick a few of your favorites and set up an ice cream sundae bar at home. just be sure and invite me! (recipe and download below)

hostess-gift-sundae-syrups

CHOCOLATE FUDGE

you’ll need

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup light cream or evaporated milk
  • 1/8 teaspoon salt
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon vanilla

here’s how

  1. combine all ingredients (except vanilla) in saucepan. stir constantly over medium heat until mixture boils. let boil for 2 minutes.
  2. remove from heat and stir in vanilla.
  3. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

PEANUT BUTTER SAUCE

you’ll need

  • 1 cup smooth peanut butter
  • 3/4 cup heavy cream
  • 1/3 cup sugar
  • 1/4 cup light corn syrup

here’s how

  1. combine ingredients in saucepan. stir constantly over medium heat until sauce is smooth and sugar has dissolved (about 5 minutes). be careful not to overcook or sauce will become too thick!
  2. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

BUTTERSCOTCH SAUCE

you’ll need

  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 teaspoon cornstarch
  • 1 cup light brown sugar
  • 2/3 cup light corn syrup
  • 4 tablespoons unsalted butter

here’s how

  1. in a small bowl combine cream, milk and cornstarch and set aside.
  2. in a saucepan combine brown sugar, corn syrup and butter. stir constantly over medium heat until butter melts and sugar has dissolved (about 5 minutes).
  3. reduce heat slightly, add milk mixture and bring to a boil for a quick 30 seconds…. remove from heat.
  4. let cool, poor into canning jar or squeeze bottle (add printable label) and store in refrigerator for up to 2 weeks. reheat in microwave or hot water before serving.

STRAWBERRY SAUCE

you’ll need

  • 2 pints fresh strawberries, washed, stemmed, hulled and quartered
  • 1/2 cup seedless raspberry jam

here’s how

  1. combine ingredients in saucepan. stirring occasionally, heat over medium heat until berries have softened and mixture becomes a sauce.
  2. let cool, poor into canning jar (add printable label) and store in refrigerator for 1 to 2 weeks. reheat in microwave or hot water before serving.

have fun!

xo . rae

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little bites: PB&J push pops

with the weather warming up we’ve been experimenting with chilled snack ideas and wanted to share our favorite so far, PB&J pops! these push pops are a healthy mix of complex carbohydrates and protein, simple to make, and the perfect bite between lunch and dinner time. Mmmm.

pb&j-push-pops-recipe

Peanut butter and jelly pops (*gluten free)

You’ll Need

  • 1 cup favorite peanut butter
  • 2 cups greek honey yogurt (our fave brand is zoi)
  • favorite fruit preserves
  • dixie cups + popsicle sticks, or push-pop molds
  • food processor or blender

Here’s How

  1. In a food processor, mix peanut butter and Greek yogurt together. Spray dixie cups or push-pops lightly with cooking spray, fill the first third with yogurt mixture, add a small layer of preserves of choice and another small layer of yogurt mix, repeat until cups are filled. Put in the freezer.
  2. If using dixie cups – When mixture is starting to freeze or become hard (after 30 minutes or so) insert popsicle sticks.
  3. After a couple of hours, these pops should be ready to eat.

three cheers for warmer weather!

(images by stacy jacobsen)

2

raid the pantry.

about a month ago i went on our women’s church retreat and stayed at this swanky hotel with the most incredible amenities. one of my favorites was “raid the pantry” where the hotel would open up a hidden pantry in the lobby, from 10:30pm to 12:30, stocked full of all kinds of yummy food to satisfy their guests’ late night munchies – sandwiches, warm soup, pastries, fruit, potato chips and just about anything you might find in a vending machine. a pregnant girl’s dream come true if i’m being totally honest.

raid-the-pantry-9

all i could think about while picking out my snacks was how much my kids would LOVE the whole concept. with summer right around the corner and the anticipation of kids that will inevitably be hungry and looking for snacks all. day. long. a locked cabinet seemed like the best place for sweet treats to hide. at least until a movie night or sleepover gives us a reason to indulge with friends.

so obviously (after returning from the retreat) i ran to ikea to purchase one of their lockers and then stopped at costco to stock up on goodies. have you ever shopped at costco solely for snacks and sweets? it was too much fun and really hard to not buy all the things.

raid-the-pantry-8just as i imagined the kids about died when i introduced them to “raid the pantry”. we’ve been gone so much on the weekends lately that it’s only been opened up for the kids a couple times in the last month, but it was a big hit with friends and also comes in handy when i need to throw a bribe in my purse (just in case). also there may or may not be any of those peanut butter m&m’s left. not that i had anything to do with that… ahem.

so, what do you think? would your kids love it?

xo . rae

(images by stacy jacobsen)

8

breakfast club: easy blender crepes recipe

there is a certain two year old in our home that will greet me in the morning with a sleepy, “make crepes, momma?” several times a week. it’s hard to resist, but this recipe (especially if made the night before) is super easy to throw together and equally as easy to clean up after. depending on the toppings, they are also fancy and filling enough for a family brunch or breakfast for dinner!

(fully recipe and gluten free alternative below…)

blender-crepe-recipe-illustration

Easy Blender Crepes: Makes Approx 30 Crepes, 10 minutes Prep Time, 15 minutes Cook Time

You’ll Need

  • 1 stick (8 tablespoons) unsalted butter, melted
  • 2 cups whole milk
  • 5 eggs
  • 1-teaspoon vanilla extract (optional)
  • ½ teaspoon kosher salt
  • 1 ¾ cups all-purpose flour (*or all-purpose gluten free blend to make GF)

 

Sweet or Savory Topping Ideas

  • Chocolate nut butter and bananas
  • Fruit preserves and whip cream or cream cheese
  • Ricotta cheese and honey or powdered sugar
  • Eggs and sausage or bacon
  • Cheese and salsa
  • Goat cheese, roasted red peppers and arugula

 

Here’s How

  1. Mix melted butter, milk, eggs and salt in the blender. Blend until just combined but not whipped. Add the flour and blend until fully combined. Refrigerate for 10 minutes to 24 hours. Before using, consistency should be that of thick egg nog. Add milk if too thick, flour if too thin.
  2. Use an 8″ or 10” nonstick fry pan or a crepe pan. Heat pan on medium high and lightly spray with non-stick cooking spray. With large ladel, add ¼ cup batter and swirl around to make an even coating of batter on the bottom of the pan. Cook for about one minute, until edges start to pull away from the pan. Carefully flip crepe by sliding thin spatula underneath. Cook on the other side until lightly golden. Do the same with remaining batter, stacking crepes on a plate as they are ready.
  3. Layer leftovers between parchment paper and freeze in a ziploc bag for extra busy mornings or snack time!

* This crepe recipe can be made the night before and stored in the refrigerator for up to 24 hours.

2

dinner tonight: hot dogs 3-ways

hot-dogs-3-ways-2

our family eats hot dogs fairly often during the summer months. they are a great option on a busy day, when we have lots of (extra) mouths to feed or we’re simply looking for something easy to grill or roast over a bonfire.  just to make sure the fam isn’t sick of america’s fave sandwich by the end of summer i’ve put together a few simple (and regional) ways to keep them guessing and hungry for hot dogs any night of the week.

  1. west coast dog: taking a hint from a BLT add a slice of bacon (we like turkey), halved cherry tomatoes, and lettuce to your hot dog. beyond delish.
  2. NY city dog: my brother and his sweet family live in NY so i love to bring east coast flavors into our kitchen. it makes them feel closer somehow (weird?).  to make, smother your dog with sauté onions (cooked in butter or oil, chili powder and a little bit of ketchup), sauerkraut and dijon mustard.
  3. tex-mex hot dog: top your hot dog with southern flavors – pico de gallo, avocado, cilantro and corn cut from the cob (or frozen).

note: if your looking for healthier versions of hot dogs try organic beef chuck or veggie smart dogs!

now i’d love to know – do you have a favorite hot dog topping or go-to summertime dinner!?

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for more hot dog and ballpark food inspiration, check out this article i wrote for KROGER (HERE)!

Xx . rae

(images by stacy jacobsen)

0

flourless chocolate cookies for a happy weekend

have you tried the flourless chocolate cookies at starbucks yet? they are to die and i’ve bought more than my fair share lately so i figured it was time to try a homemade version. plus there is a budding baker around our home these days (named tilly) and although we’re reaping the benefits i’m always on the lookout for easy recipes with a healthier twist. now if only there was away to make them sugarless too!

(recipe details below.)

flourless-chocolate-cookies-8

makes 2 dozen, 15 minutes Prep Time, 15 minutes Cook Time (adapted from recipe girl)

you’ll need:

  • 3 cups powdered sugar
  • 2/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 to 4 egg whites, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi, milk or bittersweet chocolate chips

here’s how:

preheat oven to 350 degrees. line two rimmed baking sheets with parchment paper and spray (lightly) with nonstick cooking spray…. the cookies are super delicate so this will help them stay in one piece.

in a large bowl, combine the powdered sugar, cocoa powder, and salt. whisk in two egg whites and the vanilla until the batter is moist bust still thick like brownie batter. if too thick, add another egg white or two – one at a time. fold in chocolate chips.

scoop batter onto the prepared baking sheets and bake about 14 minutes (check after 12), until the tops are lightly cracked. slide the parchment paper onto wire racks and let cool completely.

now go check your pantry for missing ingredients and head to the store or just pop into starbucks and start your weekend on a sweet note!

xo . rae

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