Every year around this time I start adding more “comfort” foods into our menu. When the weather gets cooler I just start craving things like apple pie and bubbly warm casseroles. It recently occurred to me that a lot of these fall recipes call for Pillsbury Crescent Rolls, and if you’ve taken a look at the ingredients in these you’ve realized the list is definitely not comforting! Continue reading
One of the things I love most about my husband, in addition to his great sense of humor, big heart and blue eyes, is his 127-year-old family cottage on an island in Maine. This magical place is the most amazing playground for our boys, with no cars, just boardwalks and paths through green forests with tall pines, spongy moss floors, fresh natural springs that you can drink right out of, tons of wild blueberry, raspberry and blackberry bushes and even a very cool (slightly dangerous) tree fort in the middle of it all.
My hubby surprised me with this breakfast for Mother’s Day and it was delicious! He also did a great job picking out ingredients to make this healthy and m’organic (which was a bit of a surprise!). I think it’s a great example of how easy it can be to eat real food and make good choices. You don’t need to be a nutrition expert, or spend all your time in the kitchen, to pick up a few changes along the way and really transform your diet. Continue reading
These are so incredibly delicious they shouldn’t even be called pancakes. They deserve a fancy French dessert name that makes it sound like they took 8 hours to make. Fortunately, you can whip them up in only a few minutes and their vanilla- cinnamon-berry perfection will make even an ordinary Monday taste like a special occasion. Your kids will love them! Continue reading
For April Fool’s Day this year I decided to make my kids a breakfast they would LOVE – ice cream sundaes and cookies! The trick? The “ice cream” was actually from my Dessert Bullet (the most wonderful kitchen tool and deserving of a post all it’s own), which means it was really just frozen fruit. I added some strawberry sauce, crushed nuts and unsweetened coconut and it looked just like a “real” sundae! The cookies were actually Oatmeal Breakfast Cookies which were such a hit even my husband said he now likes them better than the chocolate chip cookies.
If you ever have trouble getting your kids to the table for breakfast, I highly recommend serving this! I’ve never seen them come running to eat as quickly as this!
I made these last night thinking we’d have them for the weekend, and there are only 3 left! They are deeelicious — you may want to make a double batch! Also, you can add anything you like to them it doesn’t have to be blueberries. I’ve used strawberries before and I think smashed bananas, raisins or nuts would be good too.
- 1.5 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ½ cup milk
- ¼ cup butter (melted)
- ½ cup honey
- 1 cup blueberries
- Preheat oven to 425 degrees F.
- Line cupcake pan with paper liners.
- In a large bowl combine first three ingredients.
- In a medium bowl stir egg, milk, butter and honey together.
- Pour wet ingredients into dry ingredients.
- Gently fold in the blueberries (or whatever fruit/nut you want).
- Pour evenly into 12 muffin cups.
- Bake for 16 minutes, or until toothpick comes out clean.