Something to Celebrate

Posts Tagged ‘recipe

Hannah (with the assistance of her sous chef, yours truly) made this really neat snack mix idea we found on pinterest of course.  We put it in cute bags so she could give it to her teachers at preschool today since today was her last day of school before Thanksgiving break.  The snack mix is super easy to make (great for your 4 year old chef) and you can modify the ingredients to your liking but here is what we included in ours:

  • Bugles (we used the caramel variety which are super good and super addictive)
  • Sunflower Seeds
  • Dried cherries (could also use craisins or raisins)
  • Candy Corn (Hannah’s favorite)
  • Classic Knot Mini Pretzels

We poured the snack mix into Wilton’s clear plastic icing bags and secured the top with a pipe cleaner and a sparkly brown ribbon.  We used the free printable from this site and attached that to the pipe cleaner.  I used some craft paper I had in my stash to glue the printable to.  The printable includes a description of what each item in the mix stands for regarding Thanksgiving.  Here is a photo of our snack mix label:

Of course, Hannah and I had to “test” the mix after we made it to make sure it was safe for her teachers.  We proclaimed it very safe 🙂  This also would be fun to have out for your Thanksgiving guests to snack on!

Linked up at: New Nostalgia and Women Living Well


We were in the cookie mood today and I came across this recipe for Double Chocolate Cookies.  We’re all chocolate fans around here plus I had all the ingredients on hand so Hannah and I whipped some up.

As I started to read the recipe, I noticed it called for an entire cup (2 sticks) of butter.  I happened to have some Greek Yogurt in my fridge and I read an article on-line about how you can sub Greek Yogurt for fat in recipes.  So I cut out HALF the fat in the original recipe by using just a 1/4 cup of yogurt plus 1 Tablespoon corn starch!  No one could tell I had cut half the fat out of the cookies–they were still chewy, moist and delicious.  So here is my recipe with the yogurt exchange:

Double Chocolate Cookies

  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup nonfat Greek Yogurt
  • 1 Tablespoon Corn Starch
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups chocolate chips

Beat butter and sugar together then add eggs (one at a time), vanilla and yogurt.  Stir in flour, cocoa, soda, corn starch and salt.  Stir in chocolate chips.  Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350 for 8 to 10 minutes (mine took 10 minutes).

You have to try these cookies (especially warm out of the oven)!

Semi-sweet chocolate chips

Semi-sweet chocolate chips (Photo credit: Wikipedia)


This week I made Hannah Minnie Mouse and Winnie the Pooh lunches.  She wasn’t as impressed with Pooh and I admit he does look like he is dieting but you can only make a slice of American Cheese so wide.  I think the preschooler is starting to be a bit of a lunch critic–maybe I should make something REALLY bad so that she appreciates my work more 🙂

I used Nutella to make Minnie’s ears and top part of her head.  I used a pink lady apple for the bow and a red bell pepper for the mouth (trying to work a veggie in here).

For the “Skinny Pooh” I used American Cheese, Nori (eyebrows and mouth), half a red grape, strawberries and raisins (eyes).  The face is sitting on top of a peanut butter and jelly sandwich.

I almost always need bread in my lunchbox creations so I have been keeping a loaf of homemade whole grain bread on hand.  My recipe is adapted from Marathon Mom’s Amish White Bread recipe.

The only change I made to her recipe is subbing white whole wheat flour for half the amount of flour the recipe calls for.  Another tip is I never use the entire 6 cups of flour or the bread is too dense and therefore tough.  I first put in the 3 cups of white whole wheat flour and then add in cups of all purpose flour until the dough is just a little sticky but able to be kneaded without making a huge mess.  I usually end up using about 5 1/2 cups of flour total.

This recipe is super easy, fast and I love that it makes two loaves of bread.  I wrap one loaf in saran wrap then put it in a freezer ziplock and stash it in the freezer until I’m ready for it.  Here is a picture of my fresh-baked bread:

Happy Baking & lunch making!

I love banana bread and when I came across this recipe I found here, I knew I had to try it.  It was delicious!  The only change I made to the original recipe was halving the amount of sugar in the actual bread (I kept the sugar amounts used in the swirl and glaze the same).  Even with using half the amount of sugar, I thought the bread tasted sweet enough.  Probably because of the cinnamon sugar swirl in the middle and glaze on the top.  The recipe says you’ll need about 3 bananas.  I think the 3 bananas I used were on the small  side so if I made it again I’d use 4 bananas–the bread could have used a little more moisture.

Here is my version of the recipe:

Cinnamon Swirl Banana Bread

  • 2 cups white whole wheat flour (I used the Kroger Brand)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1  tsp cinnamon
  • 1/4 cup light brown sugar
  • 4 Tbsp (1/2 stick) unsalted butter, softened to room temperature
  • 2 large eggs
  • 1 and 1/2 cups mashed very ripe banana (about 3 bananas if they large)
  • 1/3 cup vanilla greek yogurt 
  • 1 tsp vanilla extract

Cinnamon Swirl

  • 1/4 cup sugar
  • 1 tsp cinnamon

Simple Glaze

  • 1/2 cup powdered sugar, sifted
  • 1 Tbsp heavy cream

Preheat oven to 350F. Spray a 9×5-inch loaf pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.  In a separate large bowl, beat the brown sugar and butter with a stand or handheld mixer on medium speed until well blended – about 1 minute. Add the eggs one at a time, beating well after each addition. With a wooden spoon, stir in the mashed banana, yogurt, and vanilla.  Slowly add in the dry ingredients. Do NOT overmix.  Batter will be thick.

Spoon half of the batter into prepared loaf pan.  Sprinkle with cinnamon-sugar swirl ingredients.  Top with remaining batter. Bake for 40-45  minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.

While the bread is cooling, make the glaze in a small bowl by combining the powdered sugar and heavy cream.  Add more powdered sugar until you reached desired thickness.  Drizzle over banana bread.

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