I’ve been feeling like I’m barely keeping up since school started. Every time I feel like I’m getting ahead, something happens that knocks me back a few days. Currently, the little one is on day five of a fever.
With all the craziness, I’ve been opting for kitchen projects that will make things easier for me – like these breakfast cookies.
This post is sponsored in conjunction with #Choctoberfest . I received complimentary product from sponsor companies to aid in the creation of the #Choctoberfest recipes. All opinions are mine alone.
Raise your hand if you’re raising a strong-willed child! I love my daughter immensely, but sometimes I swear she just wants to push my buttons.
For example, her 3-year-old preschool class lets you sign up to bring a snack on Fridays. What did she insist she wanted to bring? Spicy pizza muffins.
For the record, I have never made any spicy pizza muffins. Nor do I think she would eat them – never mind serving them to a group of 3-year olds.
After much, much negotiation, we settled on chocolate muffins instead.
This post is sponsored by Melissa’s Produce. All opinions are my own.
I have so much fun with Halloween. My mom was always a big fan, and it’s totally rubbed off. The decorations are up, the kids are already wearing their Halloween shirts, and we are ready.
So, how appropriate is it that during this month, I’m participating in #FreakyFruitsFriday?
Fall means tailgates! Do you have any planned this season?
At this point in our lives, tailgating is mostly curling up on the couch with a good game snack when the kids allow. I’ll be honest, though, the current state of the Giants makes me nervous. Hopefully they’re watchable this season.
Of course, watchable or not, there’s always the snacks.
Is it even summer if you don’t end up drowning in zucchini at some point? I think not.
Between our garden and our CSA, we always have plenty of zucchini around. I have, of course, been experimenting with lots of new, fun recipes – but I just keep coming back to zucchini bread. It’s a classic.
This loaf is our favorite. It’s a little heavy on the nutmeg which gives the loaf a nice spice. Pecans and chocolate chips are mixed in, too, to add a little sweetness and texture.
This recipe does make a big batch, so it’s great to share with neighbors – or freeze a loaf for later!
And if you’re looking for more ways to use up your garden zucchini, I suggest Zucchini Scones, Zucchini, Chile & Red Onion Frittata, or Cheesy Zucchini Enchiladas – all family favorites!
Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Thursday Farmer’s Market Week Recipes
Makes 2 large loaves or 5 small loaves
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup vegetable oil
2 tsp. vanilla
2 cups shredded zucchini
1 cup chopped pecans
1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 degrees. Grease loaf pans and set aside.
In a large bowl, whisk together the flour, sugar, baking soda, salt, nutmeg, cinnamon, and baking powder.
In another bowl, beat the eggs, applesauce, oil, and vanilla together. Stir the wet ingredients into the dry ingredients until just combined. Fold in the zucchini, pecans, and chocolate chips.
Divide batter between loaf pans. Bake until a knife inserted comes out clean – about an hour for large loaves or 35-45 minutes for smaller loaves.
adapted from The Taste of Home Baking Book
A few weeks ago, one of my friends hosted a freezer-friendly breakfast food swap. Everyone made up a big batch of something and we split them all up so everyone went home with a stock of grab-and-go breakfasts for their freezer. It was pretty genius.
It also introduced us to breakfast cookies. And now that we’ve been introduced, we’re here for the breakfast cookies.
It’s strawberry season here! The kids and I spent yesterday morning at one of our favorite local farms picking a whole flat of gorgeous berries – so now we’re making everything strawberry.
Do you want to take bets on how many things I can stick strawberries in over the next few days?
Next up in the movie snack series: Aladdin, and this loaded hummus plate!
Aladdin was one of my favorites as a kid, so I was really excited to introduce it to the littles. It was a trickier one to plan a snack for, though, since there isn’t many food references in the movie to work off of!
Happy National Peanut Butter and Jelly Day! As the mom of two kids who treat PB&J as a food group, I knew I had to make something fun to mark the day.
These Peanut Butter and Jelly Muffins are the perfect treat for PB&J day!
This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I’m switching gears a little bit today to bring you a fun spring treat that’s also healthy!
These fun popsicles are made with Nancy’s Organic Whole Milk Yogurt – which make them a great snack anytime, especially for kids!