Wednesday, February 25, 2015

And Then There Were Blueberries

First is was scrambled eggs, then raisins, now upward and onward to frozen blueberries. Sissy is a picky little eater and what she loves one day she refuses the next. The current flavor of the week? Blueberries.

Sure makes for a lot of laundry if you ask me...but at least it's cute, baby-sized, happy-feet laundry right??

Friday, February 20, 2015

Dark Chocolate Cranberry Oatmeal Cookies

This week I set out to make these with our little preschool group. They were all sorts of excited over the prospect of cookies for snack-time. But apparently making cookies with a table full of 3 and 4 year olds takes a little longer than anticipated.

So we had just enough time to toss one tray into oven so each child could gobble up one cookie before they headed home... leaving me with an entire bowl full of cookie dough.

Cookie Confession Time: I ate like... 100 (give or take a few.) Its easy to eat more than your fair share of these when they are fresh from the oven and easy to justify since they are full of whole grains and free of refined sugar. But still, 100 may have been a little much...

Dark Chocolate Cranberry Oatmeal Cookies
Recipe adapted from: Ultimate Oatmeal Cookies

1/4 c. butter, softened
1/4 c. raw honey
3/4 c. pure maple syrup
1 egg
1/3 c. natural peanut butter
1 tsp vanilla
1 1/2 c. rolled oats, divided
3/4 - 1 c. white whole wheat flour
1 tsp baking soda
1/2 tsp sea salt
3/4 c. dark chocolate chips
1/2 c. dried cranberries

Directions: Combine the butter and honey in a stand mixer or in a bowl with a hand mixer. Beat until light and fluffy. Add syrup, egg, peanut butter, and vanilla. Beat until well combined.

Add 1 cup of the rolled oats to a food processor or blender and process until finely ground like a flour. Add the ground oat flour to the batter along with the remained 1/2 cup of rolled oats, white whole wheat flour, sea salt, and baking soda. Once combined add the dark chocolate chips and dried cranberries.

Cover the bowl with plastic wrap, and chill in the fridge for at least 1 hour.

When ready, prepare a baking sheet with parchment paper and preheat the oven to 350 degrees F. Using a spoon or cookie scoop, place dough evenly spaced onto the prepared pan. Bake for 6-7 minutes. The cookies should look slightly underdone in the center and lightly golden brown just on the outsides. Serve warm or once full cooled, store in an airtight container.

Shared HERE.

Wednesday, February 18, 2015

Vday Weekend 2015

The weekend started off with a super spontaneous hour long drive that included four car seats and four adults snuggled in a van and off to devour some bottomless fries at Red Robin and some much needed Target therapy.

Saturday we made our traditional raspberry rolls and I ate more than my fair share.

We ended up pawning them off on neighbors to get them out of the house... desperate times my friends, desperate times. Click HERE for the recipe.

Then the girls (particularly one) proceeded to exceed her grumpy quota for the day and screamed to her heart's content.

Non stop tantrums (thankfully not pictured) were followed by heart shaped pizzas and a vow that Tyson and I would have a Vday do over on Monday.

So we ended up with two Valentine's celebrations packed into one weekend (thanks to my favorite 3 year old grumpa-lumpa.) I vote Valentine's day falls on a long weekend every year. Who's with me??

Shared HERE.