I was told to bring a watermelon and some grapes to Mothers Day. Well that is definitely an easy task but I didn’t want to just show up with an uncut watermelon and some washed grapes. I figured no better time then the present to try my first watermelon bowl. It was surprisingly easier then I thought (the knife slid way easier then a pumpkin, not sure why I thought they would be as hard :/ .) This will be something that I do all summer long because it’s so easy, so cute and you don’t have to worry about leaving a bowl at someones house!
1 watermelon (mine was 10 1/2 lbs)
1-2 pounds grapes
Any fruit you desire: cantaloupe, strawberries, pineapple, kiwi…
pen or marker
melon scoop or ice cream scoop
Find a side of your watermelon that is flat, so the watermelon isn’t rolling around with all the fruit in it.
Draw a horizontal line, about 3/4 up the side, 1/4 from the top.
With your sharp knife cut on your line.
Scoop your watermelon out of the shelf, either with a melon scoop or ice cream scoop. Set aside.
Then draw your little points around the top and cut. You can do the same with the small top chunk that you cut off.
Now fill your bowl with your fruit.
Next time I will add more kinds of fruit. I will add a new picture with what I choose to add
This is an easy way to jazz up a cheap top ramen and make it a little healthier. I saw this idea on pinterest so figured I’d share with you all. So next time you are time crunched for lunch and feel like soup, give this a shot. I’d love to hear all the things you like to add to yours, Enjoy!
1 package Chicken Top Ramen
2 cups baby spinach, washed and chopped
Boil 2 cups of water. Once a boil is reached add your noodles and cook for 1 minutes.
After 1 minute of cooking add spinach and boil for additional minute or two. Do not cook the noodles over 3 minutes. I like mine only cooked for 2.
Pour in a bowl and enjoy, mine was super hot when I took pictures because I didn’t want to let it cool before I ate it
I decided to make rice krispies for Easter because I figured that the little ones would enjoy them. But I couldn’t just leave them at plain rice krispies I had to holiday them up. So what better way to do that then with white chocolate and sprinkles. They turned out so cute and I will definitely change the sprinkle color for other holidays.
This is a very kid friendly recipe. Not only to eat but to help make. So let the little ones get involved. Great steps for them would be dump the rice krispies in and stir. Dip in the chocolate and dip in the sprinkles. They will have a blast! Enjoy!
Easter Sprinkled Rice Krispie Treats
6 cups rice krispies (I used the gluten free kind this time and you wouldn’t know the difference)
4 T unsalted butter
1 bag mini marshmallows or 1 bag big marshmallows
1/2 bag of white chocolate pieces (about 1 cup)
sprinkles in your color of choice (I bout the 4 pack at Target in the $1 section)
In large pot melt butter and add marshmallows.
Once marshmallows are all melted and smooth pour in rice krispies and stir until well combined.
Pour into greased brownie pan and pat down. Let cool to harden.
Once hardened cut into squares.
Melt chocolate according to package. Usually they say melt for 1 minute on 50% power, stir and then heat in 30 second increments until all melted.
Dip one end into the melted chocolate and then dip into the sprinkles.
Set on plate or wire rack to let the chocolate harden back up.
I lined them up nicely in my snapware which also doubled as my serving tray once I arrived.
My husband requested strawberry shortcake for his birthday and I was not one to deny a request on someones birthday so we all enjoyed this delicious desert. My daughter helped a lot and we even made her shortcake into a mickey mouse shape. She was so excited and kept asking when it was time to eat it.
If you ever had strawberry shortcake with the little store bought shortcakes you know that it has the potential to be an excellent desert but you haven’t taste extreme deliciousness until you have sampled these. The shortcake is good enough to eat on it’s own, but once you had fresh strawberries and whipped cream they are beyond words. I had two people go back for seconds (that is all that could go back for seconds because they were all gone after that). You will not be disappointed with this, so make for your next gathering or to enjoy with just your family, Enjoy!
These shortcakes are good enough to eat by themselves but with the added strawberries and whipped cream they are amazing. FrenchToasty.com has lots of delicious desert recipes.
1 2/3 cup all-purpose flour
3 1/2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 hard boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter (cut into 1/2)
2 teaspoons lemon zest (or orange zest)
2/3 cups plus 1 tablespoon heavy cream
1/2lb strawberries (washed, hulled and quartered)
2 tablespoons sugar
1 tablespoon lemon juice
1 cup whipping cream (beaten to soft peaks, recipe follows)
1/3 cup powdered sugar
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Use cookie cutters or a sharp knife and cut into 6-8 equal shapes. Chill for 20-120 minutes. I chilled mine for 2 full hours.
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side or dolloped on top.
What better way to preserve your child’s art and tiny size? This craft gives you art to hang on the wall and gives a beautiful reminder of how tiny their hand was. My daughter made these for her 2 grandmas. They are going to love them. I wish I had made a 3rd so I could keep one I guess we will have to fix that and make another! It was so sunny yesterday so I figured lets take the table in the front yard and get to painting. To my surprise there was no paint on her, the ground….or anywhere but on the paper.?. I guess she is growing up but I know if we had done this inside it probably would have been a different story.
This is super easy for all ages and makes an excellent gift. I would love to see how yours turn out or hear how much fun you guys had, Enjoy!
Washable Paint (in case you have a little one who might get messy)
Paintbrushes, or fingers
Set up a paint station for your kid.
Let them go crazy and paint whatever they want let dry completely.
Trace their hand on a piece of scrap paper. Then retrace on your scrapbook paper and cut out.
Mothers Day is this Sunday, so if you are scrambling and not sure what to make mom or grandma, have your little one make this card. Who doesn’t love a homemade gift from their favorite little one/s.
My daughter in class today made a fun mothers day card, and I figured I’d share it with all of you. It’s fun for toddlers or bigger kids, the younger they are the more help they will need from you. I hope you all have a wonderful Mothers Day and enjoy your weekend.
Happy Mothers Day to my mom, mother-in-law, & grandmas love you all!!
1 piece white paper
1 piece of colored construction paper, cut into fun shape for inside of card
little squares of tissue wrapping paper
a young ones imagination
Let your little one have a ball creating a mothers day card.
Theirs don’t need to look like this. I like the ones that show their creativity more! My daughter had a ball with the marker, then she told me that was a picture of a kitty cat!
This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.
These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.
3 large very ripe bananas
2/3 cups granulated sugar
1 large egg
1/3 cup unsweetened applesauce
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cups semi-sweet chocolate chips (plus more for topping)
*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Muffins stay fresh in an airtight container for up to 5 days.
Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.
This recipe is super easy and so simple. It is my favorite way to prepare asparagus and not sure if I would ever steam again. It’s easy to prepare for a large crowd or small. You could also experiment with different spices to match whatever dish you are preparing it with, I’d love to hear what spices you try.
We were making Fried Chicken and I thought potato salad was a great side to go along with it, but didn’t want the traditional mayo version. We love dill so when I found a mayo-less dressing I thought what the heck lets give it a try.
I’d love to hear what additions you put in yours, and I will be making this recipe throughout the summer so I will update with what additions I try, Enjoy!
There is nothing quite like the amazing aroma of cookies baking in the oven. Baking is something that always calms me and makes me feel not a worry in the world. The smell of baking, the satisfying reward of tasting your creation all takes me back to a kid when my mom would bake cookies and I’d get one straight from the oven with a glass of milk. I think my daughter is experiencing the same thing because she always wants to help me bake, and of course get her satisfying reward afterwards.
I love the addition of cloves to this recipe. It gives the cookies that extra something special in taste and makes them smell like the holidays while baking. My husband looked at me a little silly when I said these smell like Christmas…but what does he know haha. Just kidding I enjoy baking cookies, because I would say those are my husbands weakness. He will let cupcakes, cakes and chocolate sit on the counter for days, but cookies he always enjoys a few straight from the oven and they are his snacks after dinner.
I would highly recommend you make these cookies because they are just that good. I love soft chewy cookies and these are definitely it. Enjoy!
These spiced oatmeal cookies are jam packed with flavor. FrenchToasty.com has lots of cookie recipes.
1 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs (room temperature)
1 1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup wheat flour (you can subsitute all white if you prefer)
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cloves (you could cut back to 1/2 teaspoon if you prefer)
3 cups old fashioned or rolled oats
1 1/2 cup raisins
Refrigerate the cookie dough for about 15 minutes before baking, they will bake more evenly. This is not a must but if you have the time and the patience, give it a try. I sometimes pop the first batch in right away and chill the dough while the first batch bakes.
Also if your nervous about the ground cloves, don't be. They give it that extra something and make the cookies smell even more amazing while baking.
These cookies will stay soft and moist for several days, but cookies never last longer then 3 days in my house so not sure how long they stay yummy. Keep them in an airtight container.
Preheat oven to 350 degrees. Cream butter and sugars together in a large mixing bowl.
Add in eggs, one at a time until well blended. Then add in vanilla and mix until combined.
In a large bowl, combine both flours, baking soda, cinnamon, cloves and salt. Add to the creamed mixture and stir until just combined.
Lastly mix in the oats and raisins. The cookie dough should be nice and thick.
Drop by rounded teaspoonfuls onto your cookie sheet. Or you can roll them in a ball in your hand and lightly pat them a little flatter than a round ball.
Bake for 10-12 minutes, do not over bake these chewy yum balls.
Cool for a few minutes on the baking sheet and transfer to a wire rack.