Recipes? In a family blog? Yup! I'm not sure if the way to a man's heart is through his stomach, but it's sure the way to MINE! I won't be posting every recipe we use, but occassionally I'll post a favorite.
I made a super easy dessert for the kids tonight.
I sliced a banana in half long ways (like you would for a banana split). Then I spread Nutella on the cut edge. Finally, I sprinkled crushed graham crackers on top. If you don't want the gluten, you could sprinkle coconut on top. Kids loved it and I loved that it was easy and not TOO unhealthy! Let me know what you think!
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I have a confession to make. I love a good Southern biscuit. Oh my goodness. I'm salivating just writing about it! LOL I'm from "up North" where biscuits aren't that big of a deal. Since moving south, however, I learned I am addicted to these flaky wonders. But most recipes just aren't that good. The biscuits end up either flat, dry, crumbly, dense, or just plain yukky.
Leave it to Paula Deen at the Food Network to come up with the very best, melt-in-your-mouth, make-you-want-to-eat-all-of-them, biscuit recipe. Some tips for you:
* Use white flour. Sorry, but these don't "health up" real well. Just bite the bullet and make them with good old fashioned all purpose flour.
* Use a pastry blender to cut the butter into the flour. It makes a world of difference for the texture at the end.
* I love these in a cast iron skillet. I melt a little butter or coconut oil in the pan, then add the biscuits. The cramped room makes them puff up nice and high.
* Her recipe doesn't list an oven temperature. I find my oven makes them great at 400, but I recommend starting at 350 and increasing for the last few minutes if you need to.
Sit back and enjoy! Write a comment to let me know what you think of them!
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Today DS2 and I made Oat Bran muffins. These are our favorite, day-to-day muffin. Great for those L-O-N-G food shopping days (we'll have another this Friday!).
Here's the link at Quaker.
I'll upload a picture as soon as my phone manages to send it to my account here~
The recipe is great because the muffins aren't too overly sweet and it's so versatile. You can use any kind of dried fruit or chocolate chips. Nuts would be good, too, and coconut. Enjoyed with a glass of whatever milk you drink, this is an awesome and quick breakfast or after school snack.
Enjoy!
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You read correctly. A raw, vegan cheesecake. This is one cheesecake you can eat nearly guilt free!
My friend, Jill, over at Vegan in the Kitchen posted this recipe a while ago. I tried it and fell in love! My kids love it, too, which is both good and bad. Good because it's relatively healthy. Bad because there's less for me. I suppose that's good for my waist!
Anyway, I must say that I didn't make the sauce - I just put some homemade strawberry jam on top. I also made mine in muffin tins so I could freeze them and eat them whenever I want. It was a bit more work, but totally worth the effort. I'm eating the last one from the freezer tonight. YUM!
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