Once upon a time, I started a food blog.  My kids were one, two and four years old and what else was I to do with myself while they napped each day?
I had friends who scrapbooked their children’s memories, others who journaled, and many who updated the pages of their kids’ baby books with the latest developments.  I’ve never been creative enough to scrapbook, diligent enough to journal or even organized enough to update a baby book.  Cooking and baking, those were my things!  The kitchen was my happy place!  I figured I could move past the guilt of not having beautiful baby books for my children, if I could instead one day pass on my memories and recipes to them.  That is how Eat at Allie’s came to be.  A blog where I could write down my random thoughts and include a step by step recipe, in the hopes that one day my kids would be able to read, taste and remember their childhood.

I was doing good for a few years.  My kids took naps and I blogged.  It was a great little system we had going.  And then it happened… my littlest started Kindergarten.  I had a hard time adjusting to my new life with all three kids at school, I didn’t know what to do with myself all day!  It took about a month for my house to be completely clean and organized and me to be completely stir crazy.  It was at that time, that I decided to go back to work.

Now I should let you in on a little secret… If you have kids AND you work, you no longer have ANY free time! 

So it’s no coincidence that around the time I returned to work was the same time that my blogging became a thing of the past…

However, I still have no scrapbook, no journal, no baby book for my kids.   So I am not finished with this blog!  My kids need more memories, more recipes, more of me to hold on to as they grow old!  I am not done with this chapter yet, it’s just going to take me a really long time to get through.  I’m a teacher most days, a wife and a mom every day, and a blogger OCCASIONALLY. 

And with all that said, today I’m a blogger!

Now, let’s make some breakfast!  These Chunky Monkey Pancakes have taken way too long to post but they have been worth the wait!  They are a favorite in my house and I’m sure they’ll be a hit in yours as well!

Chunky Monkey Pancakes
(aka: Banana Chocolate Chip Pancakes)

3 cups flour
1/3 cup sugar
4 teaspoons baking powder
1 tablespoon baking soda
1/2 teaspoon salt
3  cups buttermilk
2 teaspoons vanilla extract
2 tablespoons butter, melted
2 eggs
3 bananas
3/4 cup mini chocolate chips

Peanut Butter Maple Syrup
2/3 cup  100% real maple syrup
1/3 cup peanut butter

Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.  Set aside.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.

Slowly add the wet ingredients into the dry ingredients and mix just until combined.

Fold in the mashed bananas.

Stir in the chocolate chips.

Heat a nonstick griddle over medium heat and coat lightly with butter.
Cook pancakes until bubbles form and then flip.
Repeat with remaining batter.

While the pancakes are cooking, place the peanut butter and syrup in a microwavable safe dish.

Heat the syrup in the microwave for 30-45 seconds, then whisk to combine.

Serve pancakes warm topped GENEROUSLY with Peanut Butter Maple Syrup.
Enjoy!

source:  adapted from Our Best Bites

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Tuesday was our first official day of summer.  All three of my kids are finished with the school year and are home with me for the next 10 weeks!  I try my best to balance activities, family time, play dates and even allow for quite a bit of unscheduled, unstructured free time.
Did you hear that people, FREE TIME!?!?!
Wouldn’t you love to just have a bit more of that in your life?
I would!
My kids, not so much…
It seems that it’s during their free time that sibling squabbles, major mess making, or the “I’m bored” complaints occur.

When the first day of summer began with lots of coloring (on themselves)

and LOTS of mess making,

{This is what my children will be using to wipe with for the next month}

 I knew it was time to pull out a couple of my summer tools….

The first is the “I’m Bored Jar.”  After scouring the Internet and racking my brain, I managed to come up with over 50 activities that do not require my time or attention.  Yes, everything in this jar can be completed INDEPENDENTLY! Here is the catch, each child can pick from the jar only once per day. They MUST DO whatever it is that they pull out of the jar.  If I hear, “I’m bored”, after they have already done their I’m bored activity, it’s an automatic chore.
Hey, I’m always in need of some extra help around here and I would hate for my sweet kiddos to have NOTHING to do.

My second summer tool is Dessert!  Yes, a little something sweet keeps me and the kids happy :) I bake with my kids and I bake often during the summer months.  There is always a barbecue or a potluck that NEEDS a good dessert at the table.  These Gooey Oreo Cake Bars are the perfect treat to bring because they are soooo EASY and take no time at all.  You should definitely put them on your “Must Make” list for this summer!

Gooey Oreo Cake Bars
1 box Devils Food Cake Mix
1/2 cup (1 stick) butter, softened
1 large egg
1 1/2 cups milk chocolate chips
14 ounce can sweetened condensed milk
16 Oreo Cookies

Preheat oven to 350 degrees F.
Line a 9×13 inch baking pan with foil and grease with butter.
Place cake mix, butter and egg into a large bowl, and mix until well combined.

Press cake mixture evenly into the prepared baking pan.

Top with Oreo cookie pieces.

Pour sweetened condensed milk over cookies.

Sprinkle milk chocolate chips over the top.
Bake for 18-20 minutes.
Allow to cool for about 10 minutes then run a knife along the edges to loosen from the foil.
Once cooled completely, remove foil from pan and cut into squares.

Enjoy!

And there you have it, two of my best Summer Survival tips, just in time to kick off your summer :)

source:  I’m Bored Jar inspired by Shabby Beach Nest
Oreo Cake Bars adapted from Picky Palate

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We just got back from our first ever family trip to Disneyland!

Our youngest Drew finally reached the magical height of 40 inches so we thought it was the perfect time to make the trip down to the Magic Kingdom.

Things were not looking so magical though when the moment we arrived at our hotel, Drew was struck by the flu!  Fever, chills, shakes and aching all over, the only thing Drew wanted to do upon our arrival was take a nap.  Thankfully, I had prepared for the worst.  Children’s Motrin, Tylenol, Benadryl and cold medicines had all been packed in the car “just in case”.  After giving Drew some medicine to bring his fever down, he was back to his silly self within an hour.  So off we went…

2 days at Disneyland, 2 days at California Adventure, I day at Legoland, 5 nights in a hotel with 3 small children.  I really wasn’t sure what to expect but I can honestly say that we had the best time ever!!!

Taking the kids to Disneyland and experiencing it through their eyes truly was magical.  Watching their faces, their reactions, their little eyes lighting up, it was incredible!

For one solid week, Kevin did not go to work, the kids did not attend school, I did no laundry or dishes or carpooling.  Our one and only responsibility was to each other, to embrace each moment of togetherness and to have fun!  And that we did!

We arrived home happy and exhausted late Thursday night.  The harsh reality set in when I was struck by the flu two days later…

I’m on my way to recovery now so I thought I would share this delicious apple snack with you…

Citrus Soaked Apple Slices
2 apples (I like Gala)
1 large orange
1 small lemon

Juice the orange and the lemon into a glass dish.  Set aside.

Cut the apples into thin slices.

Place the apple slices into a shallow glass dish.
Pour the orange/lemon juice evenly over the apple slices.
Cover and refrigerate for at least 30 minutes.

Enjoy!

My kids love these apple slices too!
Perfect for an afterschool snack as well as a too much sugar at Disneyland detox :)

source:  adapted from Lets Talk Fitness

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The process of grieving is painfully long and the journey for many is still just beginning.

Although words continue to fail me after this horrific event, I did want to share with you the wise words that my Pastor wrote last Friday…

Pastor Ray Johnston’s response to the tragedy at Sandy Hook Elementary School:

Today is a heartbreaking day. Our nation experienced the second-worst school shooting in American history. Our thoughts and prayers are with the families and everyone affected by this senseless tragedy. I, like all Americans, am devastated.

During tragic times like this, there is inevitably a mad scramble for clarity. How could this happen? Why would a good and loving God let this happen? Who’s to blame for this senseless violence?

The problem – shallow Christian clichès fall short and ultimately Clarity never comes…because at best, we see ‘through a glass dimly…’ During times like this we think we need Clarity when what we really need is Certainty.

I am certain that this senseless act breaks the heart of God because…

• I am certain that God understands what it means to lose a son

• I am certain that every one of today’s victims was precious to God

• I am certain that God is near to the brokenhearted

• I am certain that no life is ever devoid of meaning no matter how short

• I am certain that Jesus meant it when He said, “Let the little children come to me”

• I am certain that life is precious and that every day with your kids is a gift

• I am certain that America needs to rediscover a reverence for life

• I am certain that a day is coming when suffering will cease and God will reign

• I am certain that when anyone closes their eyes here for the last time and wakes up in the arms of Jesus – they will be more alive than they have ever been.

Of all the words I have read this past week, these are the ones I go back to again and again.

In the midst of all the horror, there truly is no clarity but I strongly believe and echo each of the certainties that my pastor proclaimed.

Today I am remembering the lives that were lost by participating in “Cookies & Crafts for Sandy Hook”

A small gesture to show my love and support to the Newtown community.

Chocolate Peppermint Crinkle Cookies
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup Cocoa Powder
4 eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 bag White Chocolate Peppermint M&Ms
Powdered sugar

In a large mixing bowl, combine granulated sugar, oil and cocoa powder until well blended.

Beat in eggs one at at time.  Then stir in the vanilla.

In a separate bowl, stir together flour, baking powder and salt.

Gradually add the flour mixture to the cocoa mixture, until just blended.

Add the Peppermint M&Ms.

Stir until evenly mixed.
Cover the dough and refrigerate until firm, about 6 hours.

Preheat oven to 350°F.
Shape dough into 1-inch balls and roll in powdered sugar to coat.

Place on cookie sheet about 2 inches apart and bake for 10 minutes.
Cool completely before serving.

Enjoy!

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Not much to say today.

Still saddened and heartbroken, still grieving for those who are suffering…

And yet, I was chosen to participate in an opportunity to enjoy soup at Panera Bread.

It doesn’t feel right, to write about randomness or to do restaurant reviews with all that is wrong today.

It’s not time to move on, not yet.

I can’t stop thinking, wondering, hurting for the lives that were lost on Friday.

At the same time, I am loving, cherishing, and clinging to each moment with my children like never before.

Dropping the kids off at school has been painful.  Picking them up a bit tearful.

The thoughts, the questions, they won’t stop coming.

But I do need to eat so…

After picking up my kindergartner today, we headed to Panera Bread for lunch.

I ordered the Creamy Tomato Soup, hoping for a little warmth and comfort, while my little ones drooled over the delectable cookie display.  Within a matter of minutes, my soup was ready and we headed home.

I made the kids their usual, their favorite, Peanut Butter and Jelly.  Then I set about preparing my lunch.  Cutting into the fresh baked Panera bread to make my bowl, pouring the still hot Creamy Tomato soup inside and then topping it off with the Asiago cheese crusted croutons.

As I placed my lunch on the table next to my children’s plates, I noticed the sandwich crumbs sprinkled on the table and the yogurt smears still left over from breakfast.  Without the slightest urge to clean or wipe away the mess, I made a mental note. I AM THANKFUL.  Then I sat down to eat.

The soup was creamy with just the right amount of texture, the flavors melded perfectly.  It was just what I needed.  Hot soup on a cold day, comfort food when my heart aches, a moment to enjoy and to reflect on all that is still good.

*As a part of the DailyBuzz Food Tastemaker program, I received a Panera Bread gift card and a stipend for my review.  Thoughts and opinions are my own.

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PMS and children do not go well together.  PMS and Candy Bar Cheesecake Brownies go very well together!  I love my children dearly but today I am counting down the minutes until they go to bed so that I can calm my raging hormones with a few one of these…

Candy Bar Cheesecake Brownies

Brownie Layer
1 cup butter, melted
2 cups sugar
1 teaspoon vanilla
4 large eggs
3/4 cup cocoa
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Cheesecake Layer
16 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
2 eggs
2 cups sliced candy bars (I used Milky Way & Snickers)

Combine melted butter with sugar and vanilla extract.
Then add eggs one at a time, beating well after each addition.

Stir in cocoa until well blended.

Add flour, baking powder and salt

and stir until just combined, do not overmix.

Set aside one cup of the brownie batter and smooth the rest
into a buttered (or foil lined) 9×13 pan.

Begin making your cheesecake layer by beating cream cheese and sugar until smooth.

Add the vanilla and eggs one at a time, beating well after each addition.

Smooth cream cheese mixture evenly over the brownie batter.

Cut Milky Ways and Snickers
(or whatever other leftover Halloween candy you have in your pantry) into thin slices.

Sprinkle candy bar slices evenly over cream cheese layer.

Using the reserved one cup of brownie batter, drop 12-15 spoonfuls over the top of the candy bar layer.

Use a butter knife to gently swirl the batters.

Bake at 350 for 35 minutes.  Allow to cool completely before cutting into squares.

Enjoy!

source:  brownie base adapted from Two Peas & Their Pod

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It does not work for me to prepare dinner in the afternoon.  In the afternoon, my kids need me, my undivided attention.  When I am trying to make dinner while Caleb is asking for help with his homework, Bella is begging for a snack and Drew is coloring on the table, it just doesn’t work.  My most enjoyable afternoons with my kids are when I know that dinner has already been taken care of so I can focus on taking care of them.  This Baked Spaghetti is the perfect make ahead meal.  Make it in the morning and enjoy the afternoon with your family, it’s a win win for everyone :)

Baked Spaghetti with Creamy Marinara Sauce
12 ounces uncooked spaghetti
1 pound ground beef
1 jar marinara sauce (26 ounces)
1 tablespoon butter
2 cloves garlic, minced
⅓ cup chopped onion
2 teaspoons fresh chopped basil
1 teaspoon fresh oregano
3 ounces cream cheese
Grated Parmesan cheese
1 can Fried Onions

Cook spaghetti according to package directions.

Drain and toss with 2 teaspoons olive oil.  Set aside.

Melt the butter in a small skillet over low heat.  Add the garlic and onions and cook until soft.

In a separate skillet, brown the ground beef over medium heat.
Once cooked through, drain the excess grease.

Add the garlic, onions, basil, oregano, and jar of marinara sauce to the cooked ground beef.
Stir in the cream cheese until melted and combined.

Put a thin layer of the marinara sauce on the bottom of your casserole dish.

Layer the spaghetti over the sauce.

Top with the remaining marinara sauce.

Sprinkle generously with Parmesan cheese.
(If making this ahead of time, now is the time to cover and refrigerate or freeze)
Otherwise, bake at 350 for 25 minutes.

Remove from oven and top with Fried Onions.
Then continue baking for an additional 5 minutes.

Enjoy!

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It was almost three years ago when I was drowning in laundry, diapers and dishes…  I was spending my days taking care of my three babies ages four and under.  I was consumed with them but feeling as though I had lost myself.  I needed something for me!  Just a small space, that I could call my own.  And so I began Eat at Allie’s, a place where I could share my life, my stories, and my recipes with others.  My first post was published on November 10, 2009.  It wasn’t pretty, but it was mine.  In the past few years, I have grown as an individual, a wife, a mom, and a blogger and that is something to be celebrated!  So in honor of my three year Blogversary, I am hosting an amazingly sweet giveaway for you!

Gerry of Foodness Gracious is offering one of my lucky readers this incredible set of his Toot Sweet Artisan Caramels.  The set includes Toot Sweet’s Salted Honey Caramel Sauce, Traditional Dark Chocolate Caramel Sauce and an 8oz. box of each of Toot Sweets three handcrafted caramels:  Salted Honey, Traditional Dark Chocolate, and Roasted Pistachio With Rosemary.  This is a giveaway you don’t want to miss!

The Giveaway will be open through November 9th with the winner being announced on my Blogversary, November 10th.  The giveaway is open to U.S residents only.
a Rafflecopter giveaway

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I always thought that one Halloween all three of my kids would wear coordinating costumes.  I see other families with a Mickey and a Minnie, a Luke Skywalker and a Princess Leia, a princess and a knight.  It’s cute, it’s adorable!  I like the whole sibling costume coordinating thing but it’s just not going to happen in my house.  Each year one of my children is insistent upon being a certain something and as much as I try to coerce the other two into complimenting roles, they just won’t have it.  This year is no different.  After much thought from each of them, this Halloween I will be out trick-or-treating with a Star War’s Storm Trooper, a Cheerleader, and a Race Car Driver.  Totally random but they will still be just as cute as ever.  While they’re knocking on doors asking for candy, I will be munching on these roasted pumpkin seeds.  How about you, what will your kiddos be this year?

Roasted Pumpkin Seeds
2 cups raw pumpkin seeds
3 Tablespoons butter, melted
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon seasoning salt
1/4 teaspoon garlic salt

Use a spoon or your hands to gut the inside of your pumpkin.

Remove the seeds from the pulp and set aside.
Rinse the seeds and allow to dry overnight (if you can wait that long).

Preheat the oven to 275 degrees.
Combine the melted butter, worcetershire sauce and all the salts.

Pour the butter mixture over the pumpkin seeds and toss to coat.

 Place the seeds on a rimmed baking sheet lined with foil.

Bake for one hour stirring every 15 minutes.

Enjoy!

source:  adapted from allrecipes.com 

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