Yummy Mummy

Warm Winter Weekend {Orange & Avocado Salad Recipe}

2012-01-30T07:16:00.000-08:00

The weather was incredible this weekend. The rain from last week left clear skies and 80 degree temps in it's wake. Excitedly we put on our summery dresses and flip flops. We headed to Padaro Beach Grill for a first sweet birthday party and soaked up the sun while the kids played tag and dug in the sand until naptime. Having lunch alongside the Pacific, sun beating on my back, kids giggling in their 80's style plastic sunglasses was perfection. I don't think Yummy Hubby or I looked at our iPhones once, and that was just what we needed after a busy week. I hope your weekend was equally as rejuvenating.

While L took her nap, B and I had a tea party. We decided on a pretty, healthy, simple, and refreshing snack: sliced orange and avocado with delicate microgreens and a drizzle of good olive oil. We stuck an extra stack in the fridge for Daddy. I am really enjoying the sweet juicy winter citrus right now. L (22 months) has a new favorite phrase, "O-ange! Peel it pease, Mommy!" I must hear that passionately exclaimed at least 10 time a day.

Try this recipe for your next dinner party. Or tea party with your favorite 4 year old. It's beautiful, but really only a few simple and healthy ingredients thrown together.

Orange and Avocado Salad

Serves 2

1 orange, peeled and sliced crosswise

1-2 avocados, peeled, pitted, and sliced crosswise

1/2 cup microgreens (available at Trader Joe's and Whole Foods)

1 tablespoon fresh orange juice

1 tablespoon extra virgin olive oil

pinch of coarse sea salt

Sprinkle avocado slices with sea salt. Arrange avocado and orange slices in 2 stacks. In a small bowl, whisk together orange juice and olive oil. Top with a microgreens and drizzle with olive oil mixture.

Left Over Spaghetti? Try Spaghetti Pie!

2012-01-27T10:38:00.000-08:00

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Do you ever end up with extra spaghetti and find it a little, well... boring the next day? My grandma, and now my mom, makes a baked spaghetti pie that is so warm and comforting with crispy noodle ends that escape the sauce, and ricotta on top that adds a creamy lasagna-y taste. Knowing this week would be incredibly busy, Wednesday night I "accidentally" made a huge batch of my 10-minute veggie loaded marinara (will share that recipe later!) and spaghetti. When Thursday rolled around and we were on the go to swimming lessons and an afternoon mommy/kiddie play date, baked spaghetti pies were the perfect answer to my no-time-to-cook dilemma.

Grandma's recipe was always made in a standard pie dish. I like baking it in ramekins fit for little hands.

Spaghetti Pie

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makes 1 pie, or 4 mini pies

2 cups cooked spaghetti

1 1/2 cups spaghetti sauce

1 cup ricotta cheese

1/2 cup Parmesan cheese

1/4 cup fresh chopped Parsley, plus more for garnish

Heat oven to 375 degrees F. Place spaghetti and sauce in pie dish. In a small bowl, stir together ricotta, 1/4 cup Parmesan, and parsley. Top spaghetti and sauce with ricotta mixture. Sprinkle with remaining Parmesan. Bake until cheese is golden brown and pie is hot, about 30 minutes. Sprinkle with more parsley.

French Toast with Stewed Berries

2012-01-23T07:44:00.000-08:00

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Happy Monday! How was your weekend? Our weekday mornings are so hectic with packing lunches and getting kids dressed and out the door that on the weekends I like to make something a little more special with the family. That is... when I'm not running out the door for a run, getting out the door to church, heading to the pool... you get the idea. So basically this "special" breakfast has got to also be quick, doable with toddler on hip, and healthy. Replacing maple syrup with stewed berries is not only delicious and pretty, it eliminates most of the added sugar from this typically high calorie breakfast.

I think these would be so cute for Valentine's Day. Or any day!

French Toast with Stewed Berries
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Serves 4

3 eggs
1/2 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
8 slices bread (I use and recommend Challah)
1 tablespoon butter

2 cups fresh or frozen raspberries and blackberries.
1 teaspoon agave syrup if berries are sour
juice of half an orange

1/4 cup sliced almonds, toasted (optional)

In a baking dish, whisk together eggs, milk, vanilla, and cinnamon.

Heat oven to 350 degrees F.

Dip bread in egg mixture to coat both sides, letting excess drip off.

Heat butter over medium heat in a large skillet. Cook bread until golden brown, about 3 minutes per side. Transfer toast to a baking sheet and place in the oven for 5 minutes.

While french toast is cooking, place berries and juice in a small saucepan over medium low heat. Stir occasionally and bring to a simmer. Cook until berries start to break up, about 10 minutes. Served french toast with berries and sliced almonds.

{note} Like my heart french toast? Simply use a cookie cutter to cut out shapes after the french toast has cooked.
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Chocolate Raspberry Surprise Cupcakes

2012-01-20T08:47:00.000-08:00

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Cupcakes aren't something we eat regularly in our house. These sweet treats are reserved for special occasions. The Santa Barbara News-Press asked the girls and me to make cupcakes for a recent article and this is what we come up with. With Valentine's Day coming up next month I thought it the perfect time to share some very special cupcakes to wow your love. These have a chocolate raspberry surprise in the middle. To make them extra glam we top them with a single raspberry and a sprinkling of edible gold leaf. Who could resist that?

Photo by THOMAS KELSEY/NEWS-PRESS PHOTOS

Next Thursday, 1/26 from 9 – 10 AM (PST) you can catch me on KZSB AM 1290 (Santa Barbara, California). The program also streams live audio and video online at www.nippers.com and www.newspress.com, and appears On Demand on Cox Cable.

Raspberry & Chocolate Filled Cupcakes

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Makes 12 cupcakes

1 cup white sugar

½ cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

½ cup milk

Filling

8 oz semisweet chocolate, chopped or chips

1/2cup heavy cream

24 raspberries, divided

Frosting

8 oz cream cheese, room temperature

½ cup unsalted butter, room temperature

3 cups confectioners’ sugar

1 teaspoon vanilla extract

For the Cupcakes:

Preheat oven to 350 degrees F.

Line a muffin pan with cupcake liners.

In a small bowl, whisk together flour and baking powder. Set aside.

In a medium bowl, cream the butter with a mixer at medium speed. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, beating well after each. Stir in the vanilla. Mix in the flour mixture until combined. Slowly mix in the milk until smooth, taking care not to overbeat. Spoon the batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely.

For the Frosting:

Beat cream cheese and butter together until smooth and creamy. Beat in vanilla and confectioners sugar. Set aside.

For the Filling:

In a double boiler over simmering water, melt chocolate with cream, stirring until smooth. Cool slightly. Pour into a pastry bag or a plastic bag with small corner snipped off.

To Assemble:

Using a melon baller, scoop a hole about the size of a raspberry from the center of the cupcakes. Pipe about half a teaspoon of chocolate into the holes. Insert a raspberry upside down on top and fill with chocolate. Frost Cupcakes and top with a single raspberry.

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Chia Seed Peanut Butter Superfood Cookies {gluten free recipe}

2012-01-18T07:35:00.000-08:00

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I'm not going to lie, I had cookies on the way to pilates this morning. And I gave my kids cookies for their snack. I'm okay with it because these cookies are packed with nutrition and guilt-free. Certainly healthier than the average granola bar. Peanut butter, oats, and chia seeds (yes, a few chocolate chips too) come together to make one yummy-healthy cookie suitable even for breakfast.

What the heck are chia seeds?

Chia seeds were an ancient Aztec staple and have recently become popular for their health benefits. Chia seeds are higher in Omega-3 acids than flax seeds, higher in antioxidants than blueberries, balance blood sugar, are a complete protein, packed with vitamins, and are very filling. These seeds can be added to water, sprinkled on salads and cereal, or used in baking. They are available at health food stores such as Whole Foods. Are chia seeds new to you, or are you already a fan?

4 year old review: "These cookies are more delicious than any other kind of cookies. I want to make them again sometime soon!"

Chia Seed Peanut Butter Cookies

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makes about 12

1 1/2 cups rolled oats
1 teaspoon baking powder
1/2 cup all purpose or gluten-free flour
1 1/2 Tablespoons chia seeds
1/4 cup butter, room temperature
1/2 cup brown sugar
3/4 cup peanut butter
2 eggs
1 teaspoon vanilla
1/2 cup dark or semisweet chocolate chunks or chips
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, whisk together oats, baking powder, flour, and chia seeds. Set aside.
In the bowl of an electric mixer, beat butter with sugar until creamy. Add peanut butter, eggs, and vanilla. Slowly stir in oat mixture to combine. Stir in chocolate chips.
Place heaping tablespoons of dough onto cookie sheet. Press dough into balls with hands, as dough will be crumbly. Bake 12 minutes. Cool.
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Guest Post at Michaela Noelle & Lulu Giveaway Winner Announcement!

2012-01-18T06:52:00.000-08:00

Hi Friends!
Today I'm over at Michaela Noelle Designs sharing a post called She Loves Me, She Loves Me Not. Come see what I'm loving and not loving right now.

Here's a preview:

I'm loving

You'll love Michaela's beautiful blog, so please come visit me there for the rest of my loves.

Drum roll please! The winner of the LuluLemon gift card is...

#32: Averiesmom! Congratulations! Please email me for your gift card.

Salmon Chowder {DailyBuzz Moms 9x9}

2012-01-15T21:31:00.000-08:00

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I'm excited to have been selected to participate in DailyBuzz Moms' January 9x9 where the theme is "comforting soups". DailyBuzz shares the "best of the independent web" so I'm always honored when the editors choose to feature my recipes and pictures. Thank you, DailyBuzz Moms!

My mom makes a delicious salmon bisque, so I knew her recipe would be a great place to start for the DailyBuzz challenge. I love the creamy tomato base with fresh leeks and salmon. This recipe has been adapted from my mom's, having been lightened up and had more vegetables added. With the addition of corn and potatoes, I'm calling this a chowder. What do you think - bisque or chowder? Either way, this makes an easy and nutritious one-pot dinner.

I always choose wild salmon for both health and environmental reasons. Information on farmed vs wild salmon can be found here.

Mummy Tip: Have your kids 'go fishing' for the various ingredients and they'll likely all be gobbled right up.

Hearts were made by dragging a knife through drops of cream.

Salmon Chowder
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Serves 6

1 cup chopped potatoes
1 cup sliced leeks
1 cup sliced mushrooms
1 ear corn, kernels sliced off
2 garlic cloves, minced
1 cup white wine
2 cups crushed tomatoes
3 cups clam juice, fish stock, or vegetable stock
1 cup half and half
1 cup fat free plain Greek yogurt

1/4 cup fresh parsley
1 tablespoon fresh dill
1 lb wild salmon, cut into about 2" pieces

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add potatoes, leeks, mushrooms and corn kernels. Saute until vegetables are starting to soften. Add garlic and continue to stir for one minute. Add white wine and simmer until most of the wine liquid has cooked off. Stir in tomatoes, clam juice, half and half, yogurt, parsley and dill and bring to a low simmer. Season with salt and pepper to taste. Add salmon and cook until just cooked through, about 5 minutes. Garnish with parsley or dill.
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Spinach & Egg Fillo Cups {Checkin' in with the Chickens}

2012-01-09T21:06:00.000-08:00

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I have some exciting news about our chickens!

HeartKiss laid her first egg! An Ameraucana, HeartKiss lays blue-green eggs. B (4) found this one behind a bush. HeartKiss is still learning to use the coop nesting boxes for laying. The next day Nice Girl got the idea and started laying too. Peer pressure?

Aside from the heartache of losing a few chickens to predators, raising hens has been so much fun. Remember meeting our chicks here and here? They are such sweet and gentle animals. Watching them play in the backyard and hearing them clucking is surprisingly relaxing. It almost makes me feel like we are living in the French countryside. Almost.

And the eggs... Not only are they beautiful, they are taste fresher too. I love that our girls are gaining an appreciation for where eggs come from and learning that food does not originate from a grocery store. The girls thank the chickens when they collect the eggs and give them big bear-hugs.

Eggs and spinach baked into fillo dough make a healthy, low calorie, high protein breakfast, lunch or dinner. This recipe is elegant enough for a fancy brunch, but simple enough for a busy weekday. I like this for dinner with a side salad. Left overs are perfect for packed lunches. The idea for this recipe came from a mermaid birthday brunch we attended last week. My friend, Devon, made yummy eggs baked into turkey cups. I simply vegetarian-ized the idea.

Spinach & Egg Fillo Cups

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makes 12

1 box fillo dough, thawed

6 oz baby spinach

2 oz favorite cheese, sliced

12 eggs

Chives, sliced for garnish

Preheat oven to 400 degrees F. Lightly coat a muffin pan with cooking spray.

Lay 5 sheets of fillo dough on top of each other, spraying each sheet lightly with cooking spray, or brushing with olive oil.

Using a 4" round cookie cutter, or a similarly sized dish to cut around, cut out 12 circles of dough. Press circles into a muffin pan.

Heat 1 tablespoon olive oil in a large pan over medium heat. Add spinach and a pinch of salt and pepper and toss until wilted. Place wilted spinach into each fillo cup. Top with a slice of cheese. Crack one egg into each cup. Bake until egg is cooked but yolk is still slightly runny, about 10 minutes. Season to taste with salt and pepper and garnish with chives.

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Brussels Sprout and Butternut Squash Lasagna Vegetarian Recipe

2012-01-05T07:58:00.000-08:00

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There are two types of people: those who love Brussels sprouts, and those who loathe them. It was only recently I realized the reason for their bad rap. I've always halved, tossed in olive oil, and roasted my B-sprouts. I picked up a frozen bag while at Whole Foods one day, mistakenly thinking they would come in handy on a busy night down the road. The night came where I pulled that bag out of the freezer and cooked them in a saute pan. Ick! Where did my crisp, golden-skinned, tender, buttery Brussels sprouts go? And what were these flavorless mush balls? Moral of the story: if you've never roasted these babies, make a point of trying it this week, mmkay?

See, they're cute!

My Spring Veggie and Goat Cheese Lasagna got rave reviews from my friends (thanks friends!) for being so quick and simple. And delicious. And filled with veggies that any kid would eat. So I decided to use the same method with winter vegetables.

The thing I love most is that it lasts two days in our house and is even better on the second day after the flavors have had a chance to meld.

4 year old response to this recipe: "I want to have this baaa-zanya every night for dinner!"

Brussels Sprout and Butternut Squash Lasagna
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serves 6
3 cups quartered Brussels sprouts
3 cups diced butternut squash
1 Tablespoon butter
1 shallot, chopped
6 fresh sage leaves, chopped
1 egg
15 oz ricotta cheese
1/2 cup grated Parmesan cheese, plus 1/4 cup for topping
1/2 teaspoon freshly grated nutmeg
7 oz fresh pesto sauce (I used Trader Joe's)
8 oz fresh mozzarella cheese, drained of water and sliced
lasagna noodles (Fresh lasagna sheets or cooked. "No boil" does not work well in this recipe)

Preheat oven to 400 degrees F. Place Brussels sprouts and butternut squash on a large rimed baking sheet. Drizzle with extra virgin olive oil and toss to coat. Sprinkle with a pinch of salt and pepper. Roast until lightly browned in parts and tender, about 15 minutes.

Melt butter in a saute pan over medium heat. Cook shallots and sage until tender. Add to Brussels sprouts and squash, tossing to combine.

In a medium bowl, stir together egg, ricotta, Parmesan, and nutmeg.

Spread a thin layer of pesto over bottom of a 11 x 7 inch baking dish. Cover with one layer of noodles. Spoon half the vegetable mixture over pasta. Spread half the ricotta mixture over the vegetables. Cover with 1/2 the mozzarella slices. Top with a second layer of lasagna noodles and spread pesto over. Top with remaining vegetables, ricotta, third layer of noodles, and pesto. Top with remaining mozzarella slices and 1/4 cup Parmesan. Bake at 350 degrees F for 40 minutes or until bubbly.

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"True Health Confesson: Why I'm 90% Vegetarian" {Guest posting at Glamour.com}

2012-01-05T07:04:00.000-08:00

Hey there!

Have you ever wondered why or how I eat an almost vegetarian diet? It's not something I have explained to you here before, so I was excited when the lovely Sarah Jio from Glamour Magazine's Health and Fitness blog asked me to to come guest post about it. Please visit me HERE on Glamour.com today

Sarah not only has 3 boys and writes for Glamour. She is also an author and has a new novel just out that's already climbing up bestseller lists. Read more about Bungalow (that cover so reminds me of my Bora Bora honeymoon, but I assure you the story is much different!) here.

Superfoods, Skinny Tips, & a Lululemon Giveaway

2012-01-01T15:23:00.000-08:00

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Ready to kickstart your healthy diet and fitness routine? Me too.

I'm not big on New Year's resolutions, but I do appreciate that January marks

a fresh start. The holidays are filled with sweets, treats, and bubbly. By the end of December I'm craving fresh fresh food and feeling ready to eat cleanly and detox from the holidays. This satisfying winter salad is filled with detox superfoods to get the year started right. Each and every ingredient in this salad is a nutritional powerhouse filled with anti-inflammatory and antioxidant properties.

Isn't that beautiful? Tangerines are perfect right now. Pomegranates are still available. Their sweet bite will lure any broccoli-hater.We have avocados year-round here in Southern California. You?

The key to a great salad the whole family will love is including a variety of colors and textures as well as flavors.

Winter Detox Superfoods Salad

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serves 4

1 small bunch broccoli, raw or quickly blanched

2 tangerines, peeled and segments separated, plus 1 for dressing

1 pomegranate, seeded

1/4 cup shaved or thinly sliced fennel

1 avocado, sliced

1/4 cup walnut pieces

extra virgin olive oil

Toss first 6 ingredients together in a medium bowl. Drizzle olive oil and juice of one tangerine over salad. Season with salt and pepper to taste.

Skinny Mummy Secrets
Here are a few diet and fitness tricks that have worked for me. I think they will work for you too.

Do schedule exercise at least 4 days per week. It's too easy to find an excuse if it's not written down on the calendar.
Don't make excuses. Kids? Push them in the stroller. No time? Do a pilates video before bed.
Don't "un-do" your workout with overindulging. Burning 300 calories on the elliptical does not mean you should eat a 450 calorie chocolate chip cookie from Starbucks. Bummer, I know.
Do skip sugary drinks. Drink lots of water. Use stevia or agave syrup if you need a sweetener.
Do have several go-to healthy recipes that are faster than getting take-out that you can use with any seasonal produce. I'll share mine later :)
Don't diet, count calories, or "points." Really! Just eat real foods. The less packaging the better.
Do eat good fats. Olive oil, nuts, avocado are not going to make you fat.
Do fill up on fresh fruits and vegetables and lean protein. I feel much better when I have a salad instead of a sandwich for lunch.
Do keep a bag of trail mix in your purse.
Don't buy desserts. If you want it, make it yourself.
Do realize exercise can be a special time you devote to yourself. Enjoy it.
Do have low-cal snacks on hand for when late-night munchies strike. Mine include popcorn and herbal tea.
Do know good mommies are healthy and happy mommies and take care of yourself.
Do get yourself some cute workout clothes. It makes working out more fun!

Yummy Mummy Fitness Fashion

shirts: Never Give Up from theGSF.org pants and run skirt: Lululemon

Remember when I ran that half marathon with TeamGSF in November? Well you, my readers, friends and family, amazed me with your generosity in donating to TheGSF. Together we raised over $1,500 to end SMA, the #1 genetic killer of infants. TeamGSF collectively raised over $50,000 while training for the Santa Barbara Marathon!!! Isn't that amazing!?

I wanted to thank you. And get you motivated to be your healthiest in 2012. So I'm giving away a $50 gift card to my favorite store: Lululemon. I live in Lulu and my Never Give Up shirt because they are so cute and comfortable. They go from the gym to errands to playdates. Gone are the days of workout clothes looking like... workout clothes!

How to enter:

Please be a follower of yummymummykitchen.com through GFC or Google+ and leave a comment.

You can earn up to 2 more entries just by sharing the love!

Tweet about this giveaway. You can find me at @yummymummyblog (leave comment on blog)
Follow me on Facebook and share with your friends (leave comment on blog)

A winner will be chosen via random number generator on 1/12/12.

linking to the girl creative
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mommagoround.com
wow us wednesday
the pleated poppy

2011-12-31T07:13:00.000-08:00

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Thank you for subscribing, reading, commenting, and being my friend this year. It's been so much fun and I can't wait for more in 2012. Cheers!

Marshmallow Fairy Wands

2011-12-29T07:41:00.000-08:00

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My 4 year old munchkin has been asking for marshmallows and hot cocoa for weeks. And for weeks I have been saying, "No, get those marshmallows out of the cart! They are not good for you!" But then I realized, hey, you're only 4 once - let's have some fun and make our own marshmallows.

This was my first time making marshmallows and they turned out to be very simple. I started with Martha Stewart's recipe because it did not require the use of a candy thermometer which - gasp - I do not own. The less gadgets a recipe calls for, the better, in my book.

After cooling the mixture overnight in a baking pan, we used a cookie cutter to cut out star shapes. And since a little glitter makes everything better, we added gold shimmer dust. A lollipop stick transformed the sparkly stars into magical fairy wands.

What little girls don't love pretending to be fairies?

But these aren't just for little girls.

Wouldn't they be fabulous at a hot cocoa bar for a winter party or wedding? Dreamy...

via Pinterest

Or how about atop a Slim Paley Marshmallow-tini?

Visit Slim for the recipe

Marshmallow Fairy Wands
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Nonstick cooking spray
3 (1/4-ounce) packages unflavored gelatin
1/2 cup cold water
2 cups granulated sugar
2/3 cup light corn syrup
1/4 teaspoon coarse salt
Confectioners' sugar, sifted, for coating

colored sanding sugar, sprinkles, or edible shimmer dust

equipment:

star cookie cutter

lollipop sticks (available at craft stores)

Lightly spray a 9-by-9-inch baking pan with cooking spray. *YM note: I used 2 (8-in square) baking pans. Line pan with plastic wrap, leaving a 2-inch overhang on all sides; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1/2 cup cold water; let stand for 10 minutes. In a medium saucepan, combine sugar, corn syrup, and 1/4 cup water. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture. Add salt and continue mixing for 12 minutes.

Add vanilla extract; mix until well combined. Spray a rubber spatula or your hands with cooking spray. Spread gelatin mixture evenly into pan using prepared spatula or your hands. Spray a sheet of plastic wrap with cooking spray and place, spray side down, on top of marshmallows. Let stand for 2 hours.

Carefully remove marshmallows from pan. Remove all plastic wrap and discard. Cut marshmallows into stars using a cookie cutter coated with cooking spray. Sprinkle stars with sanding sugar. Insert one lollipop stick into each star.

linking to Serenity Now

pear sorbet in gingersnap cups

2011-12-26T06:38:00.000-08:00

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When I was in Italy, the bakery next door had the most delicious pear juice (succo di pere). My room mates and I would bring it home, stick it in the freezer, and eat it like sorbetto. It was incredibly silky and refreshing. So when I stood staring at my overflowing bowl of ripe pears yesterday my mind went right to sorbetto di pere. Gingersnaps add a warm wintery element we loved with the fresh pear. My pears were so sweet I didn't need to add any sweetener. I can't think of a healthier dessert than pureed frozen pears. This would be an ideal New Years Eve dessert, as it can be made well in advance. And not only is is beautiful, it requires very few ingredients and is easy to make. You know my style... deceptively simple.

Simplify: serve sorbet in traditional bowls with a gingersnap on top. Or sandwich sorbet between two cookies.

For the grown-ups: serve with sparkling wine.

Who needs a spoon?

I wish you a sweet and beautiful 2012.

Pear Sorbet in Gingersnap Cups

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makes about 8

4 pears, peeled, cored, and sliced, plus one additional pear for garnish

1/4 cup sugar

1/2 cup water

*2 T sparkling white wine or pear liquor (only if this is being made for adults only)

2 cups finely ground gingersnap crumbs

3 tablespoons butter, melted

For the sorbet, simmer pears, sugar, and water for 5 minutes. Cool completely. Pour into a blender or food processor and puree. Refrigerate until cold. Freeze in an ice cream maker or in a bowl in the freezer. *If this is for adults only, I recommend adding a couple of tablespoons of white wine (sparkling would be great) or pear liquor. This will add flavor and keep the sorbet from solidifying in the freezer. This should be served the same day it's made, as it will become very hard and icy.

For the gingersnap cups, preheat oven to 350 degrees F. Combine gingersnap crumbs and butter in a bowl. Lightly spray muffin cups with cooking spray. Press 2 heaping tablespoons of gingersnap mixture into each muffin cup and up the sides. Bake for 7 minutes. Cool completely. Turn pan over and pat the back to release gingersnap cups. *Cups can be made one day ahead.

Scoop pear sorbet into gingersnap cups and garnish with a slice of pear.

linking to The Girl Creative
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Make Ahead Meals for Busy Moms
My Uncommon Slice of Suburbia
What's Cooking Wednesday

Merry Christmas, Happy Holidays & Gluten Free Pancakes

2011-12-22T08:37:00.000-08:00

Merry Christmas & Happy Holidays to you and your family wherever you are. This has been such a wonderful year and I have loved getting to know you. I've made friends with readers and bloggers all over the world and got real holiday cards in the mail from my closest blogger friends this year. Thank you!

I'm happy to report that we will be staying in our cozy home this Christmas. We've enjoyed several holiday parties, including a night of dinner and dancing with our mommy & daddy friends for our annual holiday "work" party. Because being a stay-at-home mom is the hardest (and best) job in the world.

If you're still looking for holiday recipes, here are links to some of my favorites around the web. If you have one to add, link it up in the comments!

Cranberry White Chocolate Shortbread Bars by ValSoCal
Mini Raspberry Chocolate Tarts by Eat Yourself Skinny
Festive Holiday Salad by Family Fresh Cooking
Make Ahead Baked Eggs by Cookin' Canuk
Baked French Toast Casserole by Brown Eyed Baker
Beautiful Sparkly Macarons by Kevin & Amanda
Outrageous Baked Goodies from Picky Palate

I'll leave you with some gluten free pancakes for an easy and healthy Christmas morning breakfast. These are made with almond flour, making them low-carb and adding a nutty flavor and texture. Not to mention a healthy dose of Vitamin E, protein, fiber, and good fats. Don't pomegranate seeds just make everything better? They're the perfect holiday touch.

Gluten Free Almond Flour Pancakes
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1 cup almond flour
2 eggs
1/4 cup water
2 T oil
1 teaspoon vanilla

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little butter. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.
adapted from here

Roasted Butternut Squash Soup

2011-12-18T07:57:00.000-08:00

School is out for the holidays, so we're cozying up with soup and hot chocolate (not at the same time - ick!) and pretending like it's cold outside here in Southern California.

Butternut squash always feels like dessert to me. It's sweet, rich, and creamy. This is an effortless and comforting fall/winter soup that doesn't taste nearly as healthy as it is and will make your home smell incredible. If you want to play with your food like I do, you can decorate with creme fraiche in a squeeze bottle.

This soup starts out the same way I cook the squash as a side dish - cubed, tossed with olive oil and salt and pepper, and roasted until tender with golden brown crunchy bits. Feel free to add carrots, other hard squash (delicata, kobacha, sugar pumpkin), and fresh sage to the mix. I threw in some chopped turnips, a shallot, an apple, a couple garlic cloves and a sprig or two of thyme. After simmering with vegetable stock and getting pureed this simple soup is done.

B (4) loved decorating her soup with a smiley face. Okay, I loved decorating mine too.

Happy holidays, my friends!

Roasted Butternut Squash Soup

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1 large butternut squash, peeled, seeded, and cubed

1 large turnip, peeled and cubed

1 apple, peeled and cubed

1 shallot, peeled and cut into large slices

2 garlic cloves, peeled

2 sprigs fresh thyme

1 quart vegetable stock

1 teaspoon freshly grated nutmeg

Preheat oven to 400 degrees F.

Place squash, turnip, apple, shallot, garlic and thyme in a roasting pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine. Tuck thyme between pieces of vegetable so it doesn't burn. Roast until vegetables are tender and browned, about 35 minutes, tossing once halfway through.

Transfer vegetables to a large pot set over medium heat. Add vegetable stock and simmer 10 minutes. Blend using an immersion blender or by cooling slightly and carefully transferring to a traditional blender. Grate nutmeg into the soup. Season to taste with salt and pepper.

Raspberry Asparagus Endives with Candied Pecans

2011-12-14T07:25:00.000-08:00

Remember the other day when I told you about that fun Monday play-date filled with gingerbread people making, yummy snacks, silly kids, and fun mummies? Here's the quick and easy snack I served. Are you thinking this looks complicated and fancy? Not kid food? Well, my sweet friends, this is a simple 5 ingredient recipe. Kids love this asparagus because it's sweet and tastes like raspberries. My friends Holley and Ronda make a similar raspberry asparagus side dish that is incredibly delicious. Here I've turned it into finger food and simplified things by replacing the raspberry sauce with store-bought raspberry vinaigrette.

Wouldn't these make beautiful fresh New Year's Eve hors d'oeuvres?

Raspberry Asparagus Endive Boats
printer friendly recipe

makes about 15

2 Endives
1 bunch asparagus
2 Tablespoons raspberry vinaigrette
1 1/2 pint fresh raspberries
1/2 cup candied pecans, chopped

Trim one inch off the bottoms of the endives. Separate, rinse, and dry leaves.
Trim tough bottoms off asparagus and discard. Cut asparagus into approximately 2.5" pieces.
In a medium sized skillet over medium-high heat, heat one tablespoon olive oil. Add asparagus and a pinch of salt and pepper and cook just until tender crisp, about 5 minutes. Stir in raspberry vinaigrette and remove from heat. Place asparagus in a bowl and cool completely in refrigerator. Carefully fold in raspberries and place raspberry asparagus mixture into endives. Sprinkle with pecans.

linking to Inspiration Friday
Serenity Now

Best iPad, iPhone, iPod Touch Apps for Kids

2011-12-13T17:05:00.000-08:00

Lately the girls and I have come across some really amazing apps for iPads and iPhones. I don't know about you, but I use apps daily. Epicurious is my go-to for recipes. The kids' apps are life-savers while out and about to tame tantrums and whining. And traveling? These apps make plane rides and road trips painless. I've listed my top 5 educational apps for kids below. No flying birds here :)

My #1 Pick: Looking Glass Children's Videos

Both my girls (ages 21 months and 4 years) love this. I love it because it's educational and interesting.

Looking Glass Children's Videos features original 3-5 minute videos for kids 2-8 that lets them learn about hundreds of topics, from cupcakes to hot air balloons to tow trucks and more. All of their content is designed to be fun, informational, and engaging, and they work hand-in-hand with a noted psychologist to ensure that everything about their videos - from their length to the topics to how the information is presented - is done with children in mind.

Looking Glass delivers 3 high-quality, new videos every week to your iTunes account for a monthly subscription of $3.99. The interface is simple and kid-friendly, with the library of videos serving as a safe environment that kids can explore on their own.

Download the app here

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#2 Tozzle Puzzles for Toddlers
   Animated puzzles. Great for 2-4 year olds.

#3 Peekaboo: Ladybird Baby Touch
     A bright, interactive peekaboo game for babies from six months, based on Ladybird’s best-selling Baby Touch books. My littlest loved this from about 9 months through 15 months.

#4 abc PocketPhonics: letter sounds & writing
This app makes learning the basics of reading and writing fun for preschoolers.

#5 Cupcakes!
     While this isn't as educational as the first 4 on my list, it is entertaining and fun for kids to bake and decorate cupcakes.

Have you tried any of these apps yet? What are your favorite apps? Let me know in the comment box below!

Disclosure: This is not a sponsored post. All opinions are honest and my own.

linking to: Serenity Now

Cherry Oat Scone Mix {Homemade Gift with Printable Labels}

2011-12-11T07:46:00.000-08:00

It seems like there are so many friends/teachers/hostesses to bring gifts to around the holidays. I love to give and receive gifts that are homemade. This year I did something really simple, delicious, and much less sinful than fudge or cookies. The dry ingredients for my favorite oat scone recipe conveniently fit perfectly into a quart sized jar. You know how I love my mason jars - remember these jute wrapped jars? Or these s'mores in jars? Or these mini pies in jars? You get the idea.

You could also include a little jar of jam or lemon curd with your jar of scone mix. What a cute breakfast basket you could make!

Jars are turned into darling packaging by sticking these labels on and wrapping the tops with a piece of ribbon. I printed labels on card stock and used a glue gun to stick them on the jars. Shimmering stickers on the top from Martha Stewart Crafts.

Printable Jar Labels!

Click here for the printable version of the labels.

Cherry Oat Scones

printer friendly recipe

Makes about 6 scones

1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/3 cup milk
1 egg, beaten to blend
3/4 cup dried cherries

Preheat oven to 425°F. Line a cookie sheet with parchment paper. Combine first 6 ingredients in large bowl. Mix together butter, milk and egg in another bowl. Add to dry ingredients and stir until just moistened. Mix in cherries. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Bake until light brown, about 15 minutes. Cool slightly on rack.

Lemon Glaze (optional)

3/4 cup confectioners' sugar

juice of 1/2 lemon

Place confectioners' sugar in a bowl. Whisk in lemon juice one tablespoonful at a time. Drizzle glaze over scones with a spoon.

To package in jars:

Place flour, oats, sugar, baking powder, and salt in 1 quart jar. Place cherries in a small plastic bag and place on top of dry ingredients. Seal with the jar top and glue on labels.

Linking to :
Schue Love
Centsational Girl
The Girl Creative
Add a Pinch
My Uncommon Slice of Suburbia
http://sassysites.blogspot.com
Homemaker on a Dime

Quick Sparkling Cranberry Sangria

2011-12-08T21:30:00.000-08:00

On Monday a couple of my mummy friends and their kiddies came over for a festive afternoon play date. Our 4 year-olds cut out gingerbread men and stars, and covered them with gold and hot pink sprinkles. They excitedly played outside while their cookies baked, and then sat down to watch How the Grinch Stole Christmas (the original version) while they munched their cookies.

Meanwhile, the mummies were having just as much fun as the kids. This lovely mummy brought crackers with Stilton cheese and fig jam. Let me tell you... that, my friends, is a winner. I made a raspberry and asparagus snack which will be posted later.

For an extra festive touch I made a pitcher of sparkling cranberry sangria. It was super quick to throw together, delicious, and very Christmas-y.

Christmas Sangria

printer friendly recipe

1 bottle white wine

25 oz. sparkling cranberry juice

1 apple, thinly sliced

1/2 cup fresh cranberries

1 sprig rosemary (more for garnish, optional)

Combine all ingredients in a large pitcher and refrigerate for one hour or until ready to use.

Linking to: at the picket fence

Easy Peppermint Macarons & Holiday Decor

2011-12-04T21:18:00.000-08:00

Hello Friends! Come in, come in! It's beginning to feel a lot like Christmas around here. Our trees are up and the weather is starting to cool down. I'm no stranger to making French Macarons, and as I've said before, they're not hard to make if you follow the right recipe. I just read on Epicurious.com that macarons and other tiny treats are no longer going to be hot in 2012. So make them now! I had a great excuse as my first "room mom" duty of the year for my daughter's preschool called for cookie baking for the holiday sing. Unfortunately (fortunately?) this batch was thrown on the floor by a certain 20 month old, so we were forced to eat them. These peppermint macarons filled with ganache were the best I have ever made. A little peppermint extract does wonders for these delicate little cookies.

Before we get to the recipe, I wanted to share a little of our Christmas decorating...

The Trees

This year the girls have had so much fun decorating and redecorating their tree. The kiddie tree is in our playroom/family room and covered in plastic and wooden brightly colored ornaments. B (4) says she's going with a "Jewelry Box Fairy" theme this year. My "mommy" tree is in the living room and I decided to keep it all silver and white. I'm going with a "woodland fairy" theme, you could say :)

photo tip: for glowing tree pictures check out Unskinny Boppy

The Mantel

I stuck to what I love best - white and naturals. With a hint of glitter. I love my mercury glass, it feels vintage and glamorous at the same time. I added a new grapevine wreath this year and weaved some tiny lights throughout. I love the rustic feel it adds.

A Sweet Table

So what do you think, are macarons on their way out? Or are they a Parisian classic that will always be on the hot list?

Peppermint Macarons

printer friendly recipe

*I made some with white chocolate ganache and some with semisweet chocolate ganache. In my opinion the semisweet were way better. The white chocolate made the photos for being more photogenic and not being consumed as rapidly.

1 1/4 cups plus 1 teaspoon confectioners' sugar
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar

1/2 teaspoon peppermint extract

To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners' sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners' sugar mixture and extract until completely incorporated.
Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.
Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

Ganache

9 ounces semisweet or bittersweet chocolate, chopped

1/2 cup heavy cream

Melt chocolate and cream together in the bowl of a double boiler, stirring to combine. Cool slightly. Pour in a pastry bag and snip off end. Fill macarons and sandwich together.

adapted from Martha Stewart's macarons

Linking to:thrifty decor chick
the nester
http://ablondesdiylife.blogspot.com/

Holiday Granola

2011-11-29T08:17:00.000-08:00

The holidays make me want to bake constantly. What I don't want is the sugar and calories. This recipe has the colors and flavors -nutmeg- of the holidays, with guilt-free baking. Granola takes only 5 minutes to throw together and is so much better and lower in sugar than the store bought variety. We make a big batch and eat it for breakfast with plain Greek yogurt or milk and snack on it throughout the week. For a nutritional boost, add some flax seeds to the mix.

Pour into mason jars and tie with a ribbon for a pretty, healthy, and homemade holiday gift.

Granola with Cranberries and Pistachios

printer friendly recipe

3 cups rolled oats

1/2 cup shelled pistachios

1 Teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/4 cup brown sugar

1/4 cup maple syrup

2 Tablespoons vegetable oil

1/2 cup dried cranberries

Preheat oven to 275 degrees.

In a large bowl toss oats with pistachios, nutmeg, salt and brown sugar. Stir in maple and oil to combine. Spread on a large rimmed baking sheet. Bake for 1 hour, stirring half-way through. Cool completely on baking sheet. Stir in cranberries.

linking to Schue Love

Salted Peppermint Bark Chocolate Cookies

2011-11-24T22:09:00.000-08:00

I hope you had a wonderful Thanksgiving filled with family, friends, food, and gratitude. I love Thanksgiving because the day after is just as exciting. There is left-over pie and anticipation of the holidays. Let the holiday baking and shopping commence! Clearly I wasted no time getting to the baking part. I had good reason though, my poor Bella girl dropped an iPad on her toe, which turned completely blue and was all the more disturbing looking with the left-over purple sparkle polish on top. Baking cookies always works to cure boo boos, and these were no exception.

Do you have a special holiday baking tradition?

Fresh soft chocolate cookies are so delicious, but when you add melty chunks of white/dark/peppermint bark, they are over-the-top amazing. The dough turned out a little too sweet, so we added a tiny pinch of fleur de sel to the tops before baking and they were perfect. See, licking the spoon is important!

Salted Peppermint Bark Chocolate Cookies

printer-friendly recipe

makes about 24

1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt

3/4 cup chopped peppermint bark

1/2 teaspoon fleur de sel or large sea salt

Preheat oven to 350 degrees F.

In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the peppermint bark chunks . Drop by rounded tablespoonfuls onto ungreased cookie sheets. Sprinkle with salt if using. Refrigerate 20 minutes.

Bake for 10 minutes or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

adapted from AllRecipes chocolate cookies

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Lentil Stuffed Portobello Mushrooms

2011-11-22T08:19:00.000-08:00

Even in the fall and winter months there are times when we want light, veggie-rich dinners. Lentils are a favorite vegetarian protein in our family. The girls love them, and so do I. My mom recently told me she stuffed meaty portobello mushrooms with lentils and veggies. I thought it was a fantastic idea. Trader Joe's was out of the jumbo portabellos, so I used smaller ones and served a few of them per person. I must say, they're pretty darn cute. Perfect for kids. I'm looking forward to having a couple left over for lunch today.

Fun fact: The French name for the portabello mushroom is champignon de Paris ("Paris mushroom").

Lentil Stuffed Portobello Mushrooms
printer-friendly recipe
Serves 4

1 small onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 teaspoon herbs of Provence or mixture of rosemary, thyme, lavender, fennel seed or fresh herbs

2 cups cooked lentils
4 large portobello mushrooms (or 8+ smaller portobellos), center stalk removed
2 tablespoons grated Parmesan cheese
Fresh herbs for garnish

Heat olive oil over medium heat in a large saute pan. Cook onion, carrots, celery, garlic, and herbs until vegetables are tender. Stir in lentils and season with salt and pepper to taste. Transfer lentil vegetable mixture to a large bowl. Wipe pan clean and add 1 tablespoon olive oil. Cook mushrooms for about 2 minutes per side until starting to soften. Place mushrooms, cap down, in a baking dish. Fill mushrooms with lentil mixture. Drizzle with a little olive oil if dry. Sprinkle with Parmesan. Place under broiler until warm and cheese starts to melt. Garnish with fresh herbs such as parsley or basil.

10 Beauty Super Foods {Guest Post by Delighted Momma}

2011-11-21T16:52:00.000-08:00

One of my favorite bloggers, Lindsay from Delighted Momma, has a guest post for us today! What a treat! Lindsay always has wonderful beauty tips for making us feel like yummy mummies on the inside and out. Be sure to go say hi to Lindsay, thank her for guest posting here, and follow Delighted Momma.
---------------------------

Hello! I am SO excited to be guest posting today for Marina. Her blog completely blows me away. I always feel like I am flipping through the pages of Food and Wine magazine every time I visit.

My name is Lindsay and I am the author of Delighted Momma. I am a licensed esthetican. After working for a medical spa for several years I decided that I wanted to take a more holistic approach to skincare. I opened up my own business and now work out of my home. Each week on my blog I share skincare tips with my readers.

I truly believe that everything you put in your body plays a role in how your skin will look and feel. I have listed some amazing skin superfoods that are all beneficial to your health and your skin will thank you for it.

1. Blueberries- loaded with vitamins, minerals and antioxidants. Blueberries prevent aging by neutralizing the free radicals (molecules responsible for aging and tissue damage) in the body. They also provide a boost in the immune system.

2. Turmeric- has been used for years in holistic medicine as as a digestive aid and a wound healer. It is also a natural liver detoxifier and potent natural anti-inflammatory (great for those with acne).

3. Parsley- it is rich in vitamins A and C. It also contains powerful antioxidants that can help slow down the aging of cells. Parsley is also the perfect digestion remedy and can help cleanse the liver of toxins. So don't pass on this often overlooked garnish. Parsley contains three times as much vitamin C as oranges, and twice as much iron as spinach..crazy right!

4. Coconut oil- has anti-microbial, anti-fungal and anti-bacterial functions. Helps with digestion. Excellent source of healthy fats. Applied topically is a great stretch mark prevention oil.

5. Avocado- contains antioxidants that slow down aging, promotes good heart health, and prevents the growth of cancer cells. The natural oils in avocado also keep your skin looking vibrant and youthful.

6. Tomatoes-contain lycopene, a powerful rejuvenating antioxidant that gives tomatoes their deep red color is known to reduce the risk of prostate, breast, lung and other cancers. Tomatoes also contain a ton of vitamin C and can help skin texture and color. They are also super low in calories..so eat up!

7. Pumpkin Seeds- loaded with essential skin beautifying minerals and antioxidants. Pumpkin seeds are also a great anti-inflammatory. According to WHS pumpkin seeds are also known to boost the immune system and lower cancer risks. The best way to get all the health benefits is to eat them raw.

8. Kale- has tons of vitamin K, A and C. It is also a rich source of minerals including cooper, calcium, iron and magnesium which all play a role in healthy beautiful skin. For more information on kale you can read read this post.

9. Lemon- contains over 200 enzymes which help to detoxify the liver. Lemons are high in vitamin C, which has many healthy skin benefits including maintaining collagen levels and repairing tissue damage.

10. Sardines- you may not be a fan of these...but the health benefits are unbelievable. They are loaded with calcium, vitamin D and B12. A three ounce serving of sardines has as much calcium as a cup of milk. Sardines are also high in omega-3 fatty acids. A diet high in Omega-3 has been shown to inhibit breast, colon and kidney cancer. So you may want to reconsider incorporating these slimy little fishies into your diet. * I like mine with lemon and rosemary :)

Hope you all enjoyed this. Thank you Marina for having me over today!

If you would like some more info on Superfoods here are a few great resources:

Dr. Mercolas Top 7 Anti-Aging Foods

Worlds Healthiest Foods

Benefits of Parsley