For kids

Chocolate Chip Malt Ball Cookies

Posted on Mar 26, 2013 in Cooking, Desserts, Featured, For kids

GEDSC DIGITAL CAMERA

Use colorful Robin Egg candies to make these a fun Easter treat!  They would be perfect for a family get together or a school lunch.

GEDSC DIGITAL CAMERA

 

Chocolate Chip Malt Ball Cookies

(makes about 30 cookies)

2 1/2 cups of flour

1 teaspoon of baking soda

1 teaspoon of salt

1 cup of butter (2 sticks), melted and slightly cooled

1 cup of brown sugar

1/4 cup of white sugar

2 teaspoons of vanilla

2 eggs

1 1/2 cup of chopped malt balls (I used Robin Eggs)

1/2 cup of mini chocolate chips

GEDSC DIGITAL CAMERA

Preheat oven to 375 degrees and line 2 baking sheets with silpat mats or parchment paper.  Use a food processor to break malt balls into small pieces.  You can also just use a knife to chop them up, but that takes longer.  I left some bigger chunks in mine.

In a medium bowl combine flour, baking soda, and salt.  Set aside.

In a large bow beat butter and sugars until smooth.  Add in eggs and vanilla and beat until combined.  Add flour about a half a cup at a time until completely incorporated.  Stir in crushed malt balls and chocolate chips.

Drop by rounded tablespoons onto prepared cookie sheets and bake 8-9 minutes or until edges are a light golden brown. Don’t over bake!  Let sit on cookie sheet for 2-3 minutes then move to a cooling rack.  Store in an airtight container, if you don’t eat them all right away!

GEDSC DIGITAL CAMERA

 

 

Source:  Adapted fromhttp://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

Read More

Mini Nutella Whip Parfaits

Posted on Mar 25, 2013 in Cooking, Desserts, Featured, For kids

Ok, this is such a simple dessert, but so delicious!  You have to try it!  Its very versatile and can be used for a family dessert night or a special occasion brunch.

GEDSC DIGITAL CAMERA

Try adding different fruits and toppings to suit your taste, or add cute sprinkles to make it more fun!  I hope you enjoy it!

GEDSC DIGITAL CAMERA

Mini Nutella Whip Parfaits

(serves 1–can easily be adjusted to more servings)

3 tablespoons of light whipped topping (such as cool whip)

1 tablespoon of Nutella

1/2 of a banana

1-2 large strawberries

mini chocolate chips, nuts, sprinkles, chocolate sauce, or whatever topping sounds good!

GEDSC DIGITAL CAMERA

In a small bowl, stir together whipped topping and Nutella.  Slice fruit and layer with whipped Nutella in small ice cream bowl, wine glass, etc.  Top with whatever toppings you’d like.  Enjoy!

GEDSC DIGITAL CAMERA

 

Read More

Strawberry Pancakes

Posted on Mar 23, 2013 in Breads, Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERA

Nothing says the weekend to me like pancakes!  I always make something special for breakfast on Saturday morning, and this week I decided to go with strawberry pancakes.  I think my family was glad I did!  They are great with a little butter and syrup, or with a drizzle of melted Nutella.

Nutritional information per serving: 142 calories, 3.2 grams of fat, 23.8 carbs, .8 grams of fiber, 4.8 grams of sugar, 4.7 grams of protein.

 

GEDSC DIGITAL CAMERA

Strawberry Pancakes

(makes about 8 pancakes)

1 1/2 cups of flour

3 1/2 teaspoons of baking powder

1/2 teaspoon of salt

1 1/2 tablespoons of sugar

1-2 dashes of nutmeg and cinnamon

1 1/4 cup of nonfat milk

2 egg whites

2 tablespoons of butter, melted

1 teaspoon of vanilla

5 strawberries, pureed

GEDSC DIGITAL CAMERA

Using a food processor, puree about 5-6 large strawberries.  You should end up with about 1/2 cup of pureed strawberries.  Set aside.  In a large bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg.  Set aside.  In a medium bowl, combine milk, egg whites, butter, and vanilla.  Pour wet ingredients into dry and stir until combined.  Stir in strawberry puree just until combined.  Preheat a griddle or skillet and spray with non stick cooking spray.  Scoop about 1/3 cup of batter in, and let sit until edges look set and there are small bubbles forming in the middle, then flip over.  Cook until both sides are lightly browned.  Continue with remaining batter. Top with butter and syrup, or sliced strawberries and melted nutella!  Best served immediately.

GEDSC DIGITAL CAMERA

 

Source:  Adapted from http://allrecipes.com/recipe/healthier-good-old-fashioned-pancakes/

 

 

Read More

Lighter Chicken Broccoli Cheese Casserole

Posted on Mar 20, 2013 in Chicken, Cooking, Dinner, Featured, For kids

GEDSC DIGITAL CAMERA

A creamy comfort food classic made light!  This is one of my favorite casseroles, and now I don’t have to feel guilty making it.  (or eating it!)  I used Trader Joe’s frozen brown rice which made it even quicker and easier to make, not to mention healthier!  The crushed crackers give it a nice crunch on top of the melted cheese, with creamy chicken, rice and broccoli  combined underneath.  Make it soon!

Nutritional Info per serving:  350 calories, 11.5 grams of fat, 35 carbs, 3.5 grams of fiber, and 25 grams of protein (plus its loaded with vitamins A & C, calcium, and tons more!)

GEDSC DIGITAL CAMERA

Lighter Chicken Broccoli Cheese Casserole

(makes 9 servings)

1 pound chicken breast, cooked and chopped (about 2 cups)

2 1/2 cups of chopped broccoli, steamed

8 ounces of light cream cheese

1/2 cup of nonfat plain greek yogurt

1/2 cup low sodium chicken broth

1 1/2 cups of nonfat milk

1 1/2 cups of light cheddar cheese, divided

Few dashes each of garlic salt and onion powder

dash of nutmeg

salt and pepper to taste

4 cups of brown rice, cooked

1 sleeve of golden rounds crackers (or ritz), smashed (about 2 cups) *

Preheat oven to 375 degrees and spray an 8X8 baking dish with non stick cooking spray.  In a large bowl combine cooked rice, cooked chicken, and steamed broccoli.  Set aside.  In a large skillet heat cream cheese, yogurt, chicken broth, milk , and 1 cup of cheese over medium heat. Whisk until smooth.  Add seasonings to taste.   When sauce is smooth and heated through, stir in with the chicken, rice, and broccoli.  Stir until well combined.  Pour mixture into your baking dish using a spatula to smooth.  Sprinkle remaining 1/2 cup of cheese and smashed crackers on top.  Bake 15 minutes until cheese is melted and sauce is bubbly.  Let sit about 5 minutes then enjoy!

GEDSC DIGITAL CAMERA

* You can substitute panko bread crumbs or plain bread crumbs if you’d like

 

Source: Adapted from http://www.sixsistersstuff.com/2012/04/healthy-meals-monday-creamy-chicken.html

Read More

Scrambled Egg Muffins

Posted on Mar 8, 2013 in Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERA

These little guys are genius!  I love that I can add different veggies or meats into each muffin tin so everyone in the family gets just what they want in theirs.   They’re also great for kids because they can just pick them up like a muffin to eat.  Give them a try soon!

GEDSC DIGITAL CAMERA

Scrambled Egg Muffins

(makes 6 muffins, but you can easily adjust for more or less)

frozen hash browns

4 eggs

1/4 cup of cream of milk

salt/pepper

whatever veggies you like, chopped (ex: tomatoes, avocado, spinach, mushrooms, peppers, etc)

sausage or bacon, crumbled in small pieces

cheese

Preheat oven to 375 degrees F and generously spray your muffin tin with non stick cooking spray.  (canola oil works well)  Put a small handful of hash browns in the bottom of the tins, filling them about 1/3 of the way full.  Spray lightly with oil and bake about 10-15 minutes, or until hash browns are beginning to brown and crisp up a little.  Meanwhile, beat your eggs, cream and salt and pepper.  Remove hash browns from oven and sprinkle in whatever veggies and meats you are using.  Cover with egg mixture, filling about 2/3 of the way full.  Bake for 15 minutes, or until eggs are just set and they no longer jiggle when you lightly shake the pan.  Sprinkle a small handful of cheese on the top and put back in the oven for 1 minute, or just until cheese is melted.  Let sit for a couple of minutes, then remove using a spoon. Can be reheated, but best served right away.GEDSC DIGITAL CAMERA

 

Read More

Baked Lemon Glazed Blueberry Donuts

Posted on Mar 3, 2013 in Breads, Breakfast, Cooking, Desserts, Featured, For kids

GEDSC DIGITAL CAMERA

Target is one of my all time favorite places to shop.  (my husband can attest to this!) I always get tempted to buy more than I came for when I shop there.  Well the last time I was there shopping for coffee creamer and shampoo I, of course, left with a donut pan.  Makes perfect sense right??  The idea of making donuts at home is so much fun to me!  There are endless possibilities and I look forward to many more donut posts in the future!  To start with, here are some delicious blueberry donuts with a sweet lemon glaze.  The donuts are not your typical donut texture (probably because they’re baked vs fried) and are more moist and cake like.  Because they are softer than normal donuts be careful of how much glaze you put on.  If you over do it, they can become soggy.  They aren’t overly sweet and I enjoyed them without the glaze just as much.  Of you don’t have a donut pan, go buy one.  Just kidding!  No but really you should, mine was under $15!  But if you don’t have one or plan to buy one, try filling a mini muffin tin about half way full and baking them that way.  Then you can just dunk the “donut holes” into the glaze.  Think how excited your family would be if they woke up to fresh donuts baking!  I hope you try them soon.  :)

GEDSC DIGITAL CAMERA

Baked Lemon Glazed Blueberry Donuts

(Makes about 12 donuts)

Donut:

1 1/4 cup of flour

1/4 cup of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

zest of 1 lemon

1 egg

1/3 cup milk or almond milk

2 teaspoons of vanilla

1 tablespoon of canola oil (or coconut oil)

3 tablespoons of unsweetened applesauce

3/4 cup of blueberries, cut in half

Glaze:

1 1/2 cups of powdered sugar

1 tablespoon of milk

1 1/2-2 tablespoons of lemon juice (depending on your taste)

1/2 teaspoon of vanilla

some lemon zest to taste (optional)
GEDSC DIGITAL CAMERA

Preheat oven to 450 degrees F and generously spray your donut pan with non stick cooking spray.  In a large bowl stir together flour, sugar baking powder salt, cinnamon, and lemon zest.  Add egg, almond milk, vanilla, oil, and applesauce and stir until well combined, about a minute.  Gently stir in blueberries.  Carefully spoon batter into each cavity filling about 2/3 full.  Bake for 7-9 minutes, or until the donut springs back when you touch it.  (It will remain light in color)  Let sit in pan for a minute before removing to a cooling rack.  For the glaze, whisk powdered sugar, milk, lemon juice, vanilla, and zest until smooth.  If it is too thick add more milk or lemon juice, depending on taste.  Dip one side of donuts in glaze and place on foil or parchment paper to set.  If you don’t want it as sweet you can simply drizzle some glaze over the donuts.  Store in an airtight container.  Best eaten within a day or two of baking.

GEDSC DIGITAL CAMERA

Sources: Donuts adapted from:  http://www.preventionrd.com/2012/01/chocolate-glazed-baked-chocolate-donuts-a-donut-pan-giveaway-weekly-menu/

Glaze slightly adapted from: http://momadvice.com/blog/2011/08/baked-blueberry-donuts-with-a-lemon-glaze

 

 

Read More