Today I just want to drop by and delivery a quick and easy dessert for raspberry crumble bars! They’re like little raspberry cobblers but you don’t have to use a fork to eat! Plus, they’re super pretty!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- pinch salt, optional and to taste
- about 12 ounces raspberry preserves – you could use a premade pie filling too
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the sugars, vanilla, and whisk to combine.
- Then add the flour, oats, optional salt, and stir to combine. Mixture will have some larger, well-formed crumble pieces as well as some sandier, dryer bits.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust.
- Then evenly spread the raspberry preserves over the crust making sure there’s complete coverage. Preserves should be about 1/8-inch to 1/4-inch thick.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 30 to 32 minutes, or until edges are set and center has just set and is lightly golden browned. Place pan on a wire rack and allow bars to cool for at least 2 hours before slicing and serving. Bars will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
My lactation consultant says that there are no foods which will help with milk production. However, a friend gave me some of her leftover brewers yeast so I decided to try one of the tons of recipes on pinterest. Since I’m so hungry all the time, I start my day with a big breakfast. So these banana lactation muffins were the best recipe to start with.
1 cup sugar
1/3 cup coconut oil
1 tsp vanilla
1 tsp baking soda
pinch of salt
1/3 cup coconut oil
1 cup flour
2 tbsp brewers yeast
1/2 cup rolled oats
2 tbsp ground flax seeds
1 cup of your extras – chocolate chips, raisins, nuts
- Preheat oven to 350
- Put muffin papers in muffin pan – you can just spray it, but muffin papers make it easier
- Start by mashing up bananas with a fork.
- Then mix bananas and oil in a large bowl.
- Add vanilla, egg. Then the sugar.
- In a separate bowl, mix flour, baking soda, brewers yeast, salt, and flax seed until well blended.
- Then add the banana mixture to the dry ingredients. Once it’s well blended add the oats and your extras.
- Once the oats and your extras are well combined, fill each muffin wrapper 3/4 full.
- Bake 25-30 minutes or until fork comes out clean.
The husband and I are trying to cut back on carbs for the new year. Not eliminate – just cut back. Which for me as the cook means no more sandwiches at lunch. So I finally decided to go ahead and jump on the mason jar salad train. The first one we tried was a simple version of a salad I make for us to have at dinner quite often. I like to call it the Parmesan Salmon Mason Jar Salad. The mason jar is newly added, obviously.
On our first attempt, which is when I took these pictures, I put the greens right next to the dressing. I learned that’s not recommended. But my greens weren’t soggy this time. My favorite way to cook salmon is actually with these dressing and some bread crumbs covering it. To make it I simply, rub some flour on, dip both sides in the dressing, dip both sides in bread crumbs and cook for 20 min at 350. But you can make yours anyway you prefer. You just a simple salmon recipe that won’t take away from the flavor of the dressing.
For the dressing:
1/3 cup Parmesan Cheese,grated
3 Tablespoons olive oil
2 Tablespoons white wine vinegar
1/2 Teaspoon finely chopped garlic
1/2 Teaspoon Dijon Mustard
Salt and pepper to taste
1 Teaspoon sugar
* Place all the ingredients except the olive oil into a small bowl. Whisk the olive oil into the ingredients in the bowl in a slow steady stream until well incorporated. Then place any leftover dressing in an airtight container and refrigerate.
4 cups chopped romaine lettuce – or 1 bag of salad mix
1 cup almonds
12 ounces cooked, diced salmon cooked to your liking.
1 cup raisins
1 cup shredded mozzarella cheese
4 (16 ounce/pint-size) wide-mouth jars
- Start by placing an equal amount of dressing at the bottom of each jar.
- Then divide remaining ingredients among the jars, layering in the following order: almonds, raisins, cheese, fish, lettuce. Next, twist on the top to seal your salads and refrigerate until ready to serve.
- When you’re ready to eat, just dump the jar onto a large plate or bowl.
- Finally, enjoy!
I don’t drink many cocktails. Usually just a beer or a glass of wine, but there is one liquor I always have in my cupboard. Tequila. So over the holidays I decided to whip up my own concoction and combine my glass of wine with my tequila for a red wine sangrita! Turns out tequila and red wine go really well together especially when you have turkey or ham on the table. I;m not one of those girls that buys fruits seasonally – I should be, but I’m not. So I added whatever fruits I had on hand, but this would taste great with cranberries, grapefruits, or apples as well which are in season! So let’s get to the important stuff – recipe for red wine sangrita!
bottle of your favorite red wine
half bottle of lemon and lime soda
1 cup tequila
bottle of mango juice
ice to fill glasses
First, combine liquid ingredients in pitcher and stir until well mixed.
Add remaining ingredients.
Then chill for 4-6 hours or overnight.
Stir well and pour into individual glasses over ice.
Finally, Garnish as desired
What is your favorite red wine or tequila cocktail?
Now that I’m a mom the holidays have a whole new meaning. Jack is much too little to appreciate all the traditions we’re starting this year, but one day he’ll see the many pictures of his first Christmas. One of the things that I want him to remember is how the house always smelled like cookies at Christmas time. So about every other day I’m making cookies. That’s a lot of baking to do with a 3 month old. So today I wanted to share a easy and quick recipe that we’ve been loving lately. If you love snicker-doodles, you’ll love these. They’re basically very light and fluffy snicker doodles!
Cinnamon Ricotta Cookies!
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup sugar (plus half cup for rolling the cookie into before baking)
- 1 teaspoon baking powder
- 1/2 cup brown sugar
- 3 tablespoons cinnamon
- Preheat your oven to 350 degrees and prepare a baking sheet by lining it with a Silpat liner or parchment paper.
- In a large bowl, use a handheld mixer to beat together the butter and both sugars until they become light and fluffy.
- Then add the egg and incorporate well.
- Next up is the ricotta just beat into the mixture.
- Last add the dry ingredients, and with the mixer on a low speed, blend into the wet mixture. Just mix until combined; do not over beat the batter.
- Use a 1.5 tablespoon ice-cream scoop to portion the batter. Roll into balls and roll the balls into the extra half cup of sugar.
- Place the balls onto the cookie sheet, leaving room for growth.
- Bake for 13 minutes. Allow to cool for 1 minute on the baking sheet before transferring to a wire cooling rack to finish cooling.
For the holidays, I like to have something delicious for breakfast. It needs to have protein so we stay full for awhile, but it also needs to be light. We can’t fill up too much. It’s a dangerous line I walk while trying to keep everyone hungry yet not hangry. This year seems like the most thanksgiving of my life now that we have our new boy. I know he won’t be eating, but . . . well I put a lot of pressure on myself. So I decided to try something new – Hawaiian roll breakfast sandwiches.
- 2 – 12 roll packages of Hawaiian Sweet Rolls
- 2 – 16 oz rolls of sausage
- 12-14 large eggs
- 6 pieces of your preferred cheese – I recommend Colby jack or cheddar.
- ¼ cup butter
- ¼ cup syrup
- Spread sausage evenly in the bottom of a 13×9 baking dish and pat down. Bake at 350F for 18-22 minutes
- Then scramble eggs in a bowl, and cook as normal.
- Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13×9 baking dish.
- Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
- Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
- Next melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
- Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
- Bake at 350F for 10-15 minutes.
- Finally serve hot, and enjoy!
Hello friends! Just a few short days until September begins. This year has flown by, hasn’t it!? Maybe because I slept through all of it except May and June. It could also be because the past 6 months have been spent helping my husband study. Let me brag a minute . . . A few weeks ago my husband took a huge exam to get a certification for his job. For most people it takes around 3 years to get this certification, but Scott decided to get it done in 1.5. I could tell you how hard this was. But I think it’s the obvious assumption so all I say is he passed with flying colors. And so we celebrated . . .
I’m not a big drinker. So I just haven’t drank at all while pregnant. However, I really wanted to celebrate with a drink. A mocktail was the perfect choice. So I created a strawberry mango cocktail! It’s a lot like sangria, but with honey and no wine.
2 cups sliced strawberries
½ cup diced mango
¼ cup honey
1 cup Mango-Orange Juice (or regular orange juice)
1 liter of Sprite or Club Soda
- Add strawberries, mango, honey, ice and orange juice to a blender and blend until smooth. Place in a airtight container and refrigerate until ready to serve.
- Fill glasses with ice and pour about ⅓ cup of strawberry mango mixture over ice. Top with Sprite or club soda and stir to combine.
- Serve immediately.
What are your favorite mocktails!?
Since it’s hot as fire outside, I have been eating lots of cold things. Popsicles, I’ve been eating lots of Popsicles. This week, however, I decided to kick it up a notch and make some homemade blueberry lemonade popsicles. Since a lot of store bought popsicles have lots of artifical flavors I figured homemade was better.
12oz of our favorite lemonade recipe
1 cup washed blueberries
Popsicle molds – or small paper cups with wooden Popsicle sticks
1. First of all, make the lemonade with cold water. You can use a concentrate,however I like to make homemade. I make mine homemade because my grandma taught me how while I was in high school. It’s actually pretty easy, tastes much better, and reminds me of her. Take several sliced lemons, 2 sliced limes, and as much sugar as you want (at least 2 cups) and crush with a wooden spoon until mushy and all the juice is out. The add water and stir.
2. Once the lemonade is made, separate blueberries into Popsicle molds. I’ve made these a few times, and each one usually ends up with about 5 to 7 when you use a cup.
3. To conclude, fill each cup with lemonade over the blueberries. Slowly and carefully put the wooden stick in.
4. Freeze for 5-6 hours or overnight
I had a big craving for nutella last week, and luckily, our small group needed a little treat for our weekly bible study. Whipping up some Buttery Nutella Sandwich Cookies was just what we needed, and they filled my craving!
3/4 cup unsalted butter, softened
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup confectioners’ sugar
1 tablespoon vanilla extract
Nutella-Cream Cheese Filling
3/4 cup Nutella
1/4 cup cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
about 3 tablespoons cream or milk or as needed, adjust to desired filling consistency
- Cookies – Mix the butter on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the remaining cookie ingredients. Mix on low speed about 2 to 3 minutes. Dough will be soft, and on the sticky and tacky side.
- Roll 2-tablespoon mounds of dough and place mounds on a large plate, flatten slightly with the tines of fork to create a criss-cross pattern. Cover with plastic-wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking.
- Preheat oven to 350F, line baking sheets or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking.
- Nutella-Cream Cheese Filling – Combine first four ingredients, and beat on medium-high speed to incorporate.
- With the mixer running, slowly add the cream 1 tablespoon at a time, until filling combines and desired consistency is achieved
- Spread a generous 2+ tablespoons of filling on 6 cooled cookies, and match them up with the 6 unfrosted halves, and join together to create sandwiches. You’ll likely have leftover filling. It will keep airtight in the refrigerator for up to 1 month.