Archive | recipe

BREAKFAST CLUB: COOKIE CUTTER PANCAKES

cookie-cutter-pancakes-1

This year for our Christmas cards photos we got to stay in our jammies (YAY!)! Once our group photos were taken (I’ll share those tomorrow) I asked my main chick and photog Stacy to stay and snap a few of the fam enjoying breakkie together. Breakfast and mornings in general are wild around here but they are also my favorite time of day to share with this crew. We made cookie cutter pancakes — a new favorite since the kids can decorate them like they would sugar cookies and they are just as easy to make as regular pancakes. Here’s a peek at the outtakes. I’ll share the how-to below.

cookie-cutter-pancakes-12

//As if I needed another reason to love Johan he’s a natural in the kitchen, especially when it comes to breakfast and pancakes so it was fitting to have him man the griddle.//

cookie-cutter-pancakes-18

//Griffin is never far from the kitchen when there is cooking going on. He is also my PICKIEST eater which is totally ironic and encouraging in a way.//

cookie-cutter-pancakes-17 cookie-cutter-pancakes-13 cookie-cutter-pancakes-11

COOKIE CUTTER PANCAKES

You’ll Need:

  • Pancake batter (here is a homemade recipe!)
  • Metal cookie cutters
  • Tongs
  • Griddle or skillet
  • Cooking spray
  • Toppings (whip cream, sprinkles, chocolate chips, etc.)

 cookie-cutter-pancakes-21

Here’s How:

  1. Make batter a little bit thinner than usual.
  2. Spray cookie cutters with cooking spray and set in griddle or skillet over medium heat. Pour about 1/4 inch of batter into cookie cutters.
  3. Cook until top of pancake bubbles then carefully remove cookie cutters. We used tongs to do this. Flip pancake and cook until golden brown.

Friis-Family-2015-167

//Then decorate with whip cream, chocolate chips and sprinkles, like Tilly.//

cookie-cutter-pancakes-20

cookie-cutter-pancakes-10

//Or just completely cover with whip cream like Ozzie. Followed by more whip cream.//

Friis-Family-2015-176 Friis-Family-2015-181 Friis-Family-2015-178 Friis-Family-2015-184

Everyone loves pancakes. Adding toppings and festive shapes make them extra special. And like I mentioned, they are also easy to cook up if you are still needing an idea for breakfast Christmas morning!

XO, Rae

(photos by Stacy Jacobsen)

0

MINI BITES: WINTER SMOOTHIES

rae-ann-kelly-best-winter-smoothies

Smoothie’s tend to fall off our menu rotation around the beginning of fall when the cold weather moves in. But lately, with the abundance of junk and comfort food and lack of daylight, vitamin D and outdoor activity I think all of our bodies have been craving the nutrition and freshness of our favorite summer snack. So we recently started  blending a few up each week using more wintery combinations… of course the usual tropically flavors are a hit even in the winter, but it’s nice to switch things up. Here are a few of our favorites so far!

rae-ann-kelly-best-winter-smoothies-2 rae-ann-kelly-fave-winter-smoothies-2

(one more of the cute smoothie models, ha!)

Don’t those look yummy!? I think I’ll go make one right now :)… What have you guys been snacking on lately?

XO, Rae

0

MINI BITES: CANDIED APPLE DIPPERS

yummy-apple-dippers-7Apples have definitely taken a back seat to our pumpkin obsession this fall but yesterday afternoon, as a post church, football watching snack, we put together an apple dipping tray. The kids (and a friend that stopped by) loved everything about it and lucky us, there was enough to enjoy for dessert later in the night!

When it comes to apples, dips and toppings there are endless combinations but instead of heading to the store for anything specific I grabbed what we had on hand… Yet another reason (spontaneous treats!) to keep a somewhat stocked pantry. Something I’m not always great about but that reaps major bennies. Here are a few of the items, including dip recipes, we set out.

yummy-apple-dippers-6

PEANUT BUTTER DIP – combine 8oz. of cream cheese, 1/4 cup sugar, 3/4 cup brown sugar, 1/2 cup peanut butter, and 1 teaspoon vanilla with a mixer  until smooth and serve.

CARAMEL DIP – unwrap half a bag (about 20 pieces) of caramels and place in bowl with a splash (1 tablespoon) of cream or milk. Heat in microwave for 20 second intervals, stirring in-between until completely melted. Allow to cool and thicken before serving.

WHITE CHOCOLATE – melt chocolate chips in the microwave or double broiler, being careful not to burn, stirring lots and often. Works best (in my opinion) drizzled over apple slices instead of the main dip or topping. If you are making a larger quantity try pouring into a squeeze bottle to make it easy.

yummy-apple-dippers-5

It was a nice treat in the middle of our sunday and would make for a fun “bar” for a party or get together any day.

So now tell me… have you been all about those pumpkins or apples this fall? This inquiring mind wants to know!

XO . Rae

PS – To everyone who placed an order during our flash sale, thank you so much! Your order will be shipped later today :)

5

MINI (HALLOWEEN) BITES: FOR SNACK-TIME + LUNCH

spooky-snacks-1

Mummies, spiders, ghosts, witches, monsters, …. the Halloween gangs all here and ready to (be) eat!

Considering all the scary things in stores and on front porches this time of year it’s nice to do things with the kids that are cute and playful instead of dark and scary. So with the help of my mini sou chefs we put together a smorgasbord of creepy (but adorable) snack ideas. Some handmade and others store-bought as well as a free download for Halloween themed lunchbox notes and mummy paper.

Food details and FREE DOWNLOAD, below!

spooky snacks-5844

BOO-NANAS – You’ll Need bananas, white chocolate chips, a few dark or milk chocolate chips, cake pop sticks and wax paper. Cover a cookie sheet with wax paper, wax side up. Melt white chocolate chips in a bowl in the microwave or on the stovetop over low. Peel and cut bananas in half and dip in melted chocolate. Allow extra  chocolate to drip off, lay on prepared cookie sheet, add chocolate chip eyes and a stick and place in freezer.

A couple of our bananas broke so we sliced them up and made little boo faces.

PRETZEL BROOMS – You’ll need pretzel sticks, mozzarella cheese, cheese slicer and twine (or maybe cream cheese would keep the mozzarella in place?). Use the cheese slicer or knife and cut a piece of cheese. Cut it into neat rectangle. Slice “fringe” along one long end and wrap around your pretzel about 3 times. Secure with a small piece of twine.

spooky snacks-5846

ORANGE IZZE – Add IZZE sparkling clementine drinks to your shopping list and add a festive straw!

DONUT DUDES – You’ll need powdered donut holes, frosting and decorative candy eye balls (I found these at Target in the baking section. You can also DIY with royal frosting). Dip eyes in frosting and stick to the donut holes.

spooky snacks-5848

MUMMY MILK – You’ll need a milk box, the mummy paper download (below), tape, glue stick and googly eyes. Cut the paper to size, wrap around milk box and secure with tape. Use glue to add googly eyes and your done.

CANDY CORN TRAIL MIXSearch Pinterest for a recipe that looks good or buy at the store.

SPIDER CRACKERS – You’ll need basic round crackers (we used the bigger entertainment crackers), favorite nut butter, stick pretzels and candy eyes or chocolate chips. Spread crackers with nut butter, add pretzel legs and eyes.

spooky snacks-5850

MUMMY BAGEL – You’ll need mini bagels, salami or other lunch meat, cream cheese and olives. Spread a thin layer of cream chess on bagel, and layer with a slice of salami and small slices of cheese. Slice olive in half and use cream cheese to stick to sandwich.

MONSTER BAGEL – You’ll need food coloring, cream cheese, mini bagels, and olives. Add a small dab of food coloring to a scoop of cream cheese and mix well. Cut olive in half and stick to bagel using a small dab of cream cheese.

MONSTERBELS – You’ll need babybel cheese rounds, cream cheese, small scissors and candy eyes. Open babybels and unwrap the one strip of wax. Use scissors to cut wax and make monster faces. Add eyeballs using cream cheese.

spooky snacks-5856

PUMPKIN SEEDS – Simple, festive and usually healthy! Just add to your shopping list.

OREO COOKIE CATS – You’ll need wax paper, oreos, black licorice and/or chocolate laffy taffy, chocolate chips and cake pop sticks. Cover a cookie sheet with wax paper, wax side up. Slice taffy or licorice into wiskers. Cut taffy into triangles for ears. Melt chocolate chips in a bowl in the microwave or on the stovetop over low. Dip oreo in melted chocolate. Allow extra  chocolate to drip off, lay on prepared cookie sheet, add stick, whiskers and ears and place in freezer until chocolate has hardened or you are ready to eat them!

spooky-snacks-2

CLICK for FREE DOWNLOADS:

One of my least favorite things about holidays is how quickly they come and go so we’ve already been adding the notes and a snack or two to their lunches. No need to wait until Halloween day!

What about you guys? Have you had a chance to get into the Halloween spirit!?

XO, Rae

6

DINNER BITES: EASY TURKEY LETTUCE CUPS

EASY-TURKEY-LETTUCE-CUPS-1

My dinner planning skills have been haphazard at best since the kids got out of school. Depending on our evening activities we’ve either been stopping for takeout, packing up something lunch-y for a picnic, eating with friends or throwing meat on the grill and grabbing whatever fresh food we have out of the fridge. It’s been working out okay so far but on the nights we could use a little more structure around dinnertime, these easy turkey lettuce cups (minus a couple kids) are a favorite and go well with a side of watermelon!

EASY TURKEY LETTUCE CUPS, serves 6, takes 30 minutes start to finish

For the dressing you’ll need:

  • 1/2 cup lime juice (about 7 limes if wanting fresh squeezed)
  • 4 tablespoons lemon juice (about 1 large lemon)
  • 3 tablespoons honey
  • 1 tablespoon Thai fish sauce (optional)

For the filling you’ll need:

  • 3 tablespoons coconut oil (or canola)
  • 4 small shallots, thinly sliced
  • 1/4 cup minced lemongrass
  • 2 red bell peppers
  • 2 pounds ground turkey
  • Salt and pepper to taste
  • 1/2 cup fresh mint leaves, chopped
  • 1 head butter lettuce (or 15 small romaine lettuce spears)

Here’s how:

  1. Whisk together dressing ingredients and set aside.
  2. Rinse lettuce and layout to dry. Dice and chop all of the veggies. Heat coconut oil over medium heat in a large skillet. Add shallots, lemongrass and peppers. Season with salt and pepper and cook until soft (about 5 minutes).
  3. Add turkey and cook, breaking up the meat, until cooked through.
  4. Add the dressing to the skillet and continue to cook for an additional 2 minutes.
  5. Remove from heat and stir in mint. Sprinkle with salt and pepper to taste.
  6. Spoon turkey mixture into lettuce and serve!

Do you have any dinner favorites this summer?!

XO, Rae

4

BREAKFAST CLUB: Greek Yogurt Baked Donuts (or holes) Recipe

It won’t be long before summertime heat makes turning on the oven a big fat no-no. Before that happens making these greek yogurt donuts is a must. Sorry (not sorry) to be bossy but they really are that good and even though they aren’t 100% healthy, they are homemade, not-fried and delicious.

No donut pan? No problem! A mini muffin tin works just as well and they end up looking like cute little donut holes. (Recipe below.)

baked-donuts-1

Add chocolate chips, sprinkles or both (like we did this morning) into the batter for a little Oh.Em.Gee goodness and it would be easy to top with frosting, glaze or a drizzle of caramel or chocolate for something a bit sweeter or for a special occasion.

I was thinking this would be a great option for Poppy’s first Birthday (just a couple months away!) “cake” with a greek yogurt frosting on top. Let the test-tasting begin!

baked-donuts-3

Baked Greek Yogurt Donuts – makes 18, prep 15, bake 10 minutes per batch

Ingredients You’ll Need:

  • 1/2 cup milk (cow, almond, coconut, etc. works)
  • 1/2 cup Greek yogurt (I’ve been using plain but I’m sure any would be good)
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup granulated sugar
  • chocolate chips or funfetti (optional)

Here’s How:

  1. Preheat oven to 350 degrees and lightly grease pan.
  2. In a small mixing bowl, combine wet ingredients (first 5). In a medium mixing bowl combine all dry ingredients except the chocolate chips &/or funfetti.
  3. Pour wet mixture into dry mixture. Stir until combined. Add chocolate &/or funfetti and fold in.
  4. Spoon mixture into a gallon ziplock bag and cut a bottom corner. Squeeze into donut cups until 2/3 filled.
  5. Bake for 10 minutes. Remove donuts from pan (I just turn it upside down) and let cool a little before eating. If frosting, let cool all the way.

What’s been on your breakfast rotation lately? Have any recipes hanging out on a  pinterest board you’ve been wanting to try? Spill the beans in the comments…

XO . Rae

(Image by Stacy Jacobsen)

2

MINI BITES: easy freezer pops + a recipe

It’s supposed to be 75 degrees today (75!) so this pacific northwest girl is celebrating by sharing some really easy (mostly store bought) freezer pops. Perfect for an afternoon pick me up on a warm day. Plus I’ve never met a freezer pop that kids don’t like and I have some flavors for the mamas too!

easy-freezer-pops-3I’m all for homemade, handmade, diy and all that good stuff (obvi!) but there is no shame in my store-bought game. sometimes store-bought saves my sanity and i feel sooooo lucky that we live during a time where there are so many great health food brands to choose from. Bolthouse Farms is one of those brands that i love and their juices, smoothies, cafe drinks and protein shakes make doing the healthy, whole and delicious things so easy.  Here are a few of the flavors that we love to drink straight from the bottle or turn into ice pops:

ONE: want an icy treat that’s a little more grownup? There’s a flavor for that. (ha! i’m such a  dork sometimes.) I love all of their coffee drinks but especially the vanilla chai tea (pictured). Their protein plus drinks are also delicious.

TWO: you really can’t go wrong for the kids but mine practically fight over the protein plus mango (pictured), berry boost, strawberry banana, green goodness, blue goodness and protein plus chocolate.

THREE: another option is our Favorite Homemade Strawberry Protein Shake — In a blender, combine 1/2 cup almond or coconut milk, 1/2 cup vanilla or honey greek yogurt, 1 to 2 scoops vanilla protein, 1 cup frozen strawberries. Blend together. Add ice to desired consistency and honey to taste.

HERE’S HOW: pour drinks into small paper cups (or popsicle molds if you have them) on a cookie sheet. Place in freezer. After an hour or so (this is optional) place an ice cream or popsicle stick in the middle of each cup. Return to freezer until totally frozen. If you aren’t eating them right away then place in a large ziplock or container in the freezer.

There you have it! One of my favorite ways to make feeding my brood more fun and the best strawberry protein shake recipe for good measure.

When it comes to food, what store-bought items make life easier? Also, what is your favorite smoothie or shake to make!?

Also, I should mention that this is in no way sponsored by or in affiliation with Bolthouse, we just love their products so much that I had to share :)

Happy Monday Babes!

xo . Rae

0

dinner tonight: chili + pretzels

ohhhh, it seems like forever since i’ve posted a dinner recipe. haven’t been making a ton of homemade dinners either since having poppy. unless quesadillas, pumpkin pancakes and meat, cheese and apple platters count? mostly i just want to avoid washing dishes. but the fam is getting sick of the above meals and i’ve exhausted all of my go-to-cheap-ish-healthy-ish takeout restaurants, so it’s time to get back into my apron. these recipes (soft pretzels and chili) are just the thing to get me inspired! they also make a perfect wintery meal and can easily feed a crowd on game day (or any day).

chili-and-pretzel-recipe6

SOFT PRETZELS – makes about 10

(instructions are for twisty pretzels but would work well as little bites and take a little less time)

you’ll need:

  • 1-1/2 cups warm water
  • 1 packet active instant yeast (or 2-1/4 teaspoons)
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4-1/4 cups AP flour  (1/2 AP and 1/2 whole wheat works but won’t bake as soft)
  • 1 large egg, beaten
  • coarse salt
  • 2/3 cup baking soda

here’s how:

  1. preheat oven to 425 and prepare baking sheet with parchment paper if desired.
  2. dissolve yeast in warm water in a ceramic bowl. stir until mostly mixed (about a minute). add salt and sugar and stir. one cup at a time, add 3 cups of flour and mix until dough is thick. continue to add small amounts of flour until the dough is no longer sticky – if the dough bounces back after you poke it then it’s ready to knead!
  3. knead dough on floured surface for about 3 minutes and shape into a ball. divide dough into about 1/3 cup chunks and roll into an even rope about 18-inches long. next pinch the ends together (to make a circle) then twist, bring towards yourself and press down to make a pretzel shape.
  4. beat egg and pour into a pie dish or shallow bowl. (this next step with water and baking soda is optional… it’s a little messy and takes extra time, but also adds to the flavor and appearance.) boil 9 cups water with 2/3 cup baking soda. dunk pretzels one by one into the mixture for 30 seconds. then dunk into egg wash (both sides), place on baking sheet and sprinkle with salt.
  5. bake for 10 minutes  then turn oven to broil and bake for additional 5 minutes until browned.
  6. let cool and serve! extras can be stored for a few days or kept in the freezer.

TASTY (and healthy) TURKEY CHILI – serves 8

you’ll need:

  • 2 tablespoons olive oil
  • 2 pounds ground turkey
  • 1 yellow onion, diced
  • 2 tablespoons minced garlic (or 5 cloves, minced)
  • 2 red bell pepper, seeded and chopped
  • 3 tablespoons chili powder
  • 1 teaspoon cayenne
  • 1, 28 ounce can crushed tomatoes
  • 1, 15 ounce can petite diced tomatoes
  • 3 tablespoons tomato paste
  • 2, 15 ounce cans kidney beans, drained and rinsed
  • 2 jalapeños, chopped (optional)
  • salt and pepper to taste

here’s how:

  1. in a large pot, heat oil over medium. add onion, garlic and bell peppers and sauté until fragrant and veggies have softened (about 5 minutes). add ground turkey and cook, breaking up into smaller pieces until cooked through.
  2. add chili powder and cayenne, stir to coat and cook until fragrant (about a minute or 2)
  3. add remaining ingredients, bring to a boil and then cover and simmer for 20 minutes to an hour. season to taste with salt and pepper. serve with desired toppings – sour cream, cheese, chips, onions,…- and enjoy!

what have you been eating for dinner lately?

xo . rae

1

holiday syrups with the land of nod.

land-of-nod-rae-ann-kellybaby it’s cold outside so i’m over at the land of nod today sharing one of our favorite ways to stay warm and cozy – flavored steamers! head over to honest to nod for the full post, recipes and a download so you can package all the yummy flavors and give as gifts {perfect for teachers, neighbors and friends or party favors…} …or go all out and plan a little after school steamer bar for the kids (and coffees for the mamas)! tilly and her friend claira had all kinds of fun adding flavors, whip cream and sprinkles to their drinks.

life-lately-storyboards-12

when your done checking out the post and leaving a comment ;) always love reading notes – land of nod has made it really easy to do my other favorite cold weather activity, online shopping (ha!) with 20% off a different toy category each day over the next 8 days.

speaking of shopping, how is your christmas gifting going!?

xo . rae

//images by stacy jacobsen//

4

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!

______________________________________________________________

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

______________________________________________________________

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.

______________________________________________________________

xo . rae

(images by stacy jacobsen)

2