This has been my go-to of how to satisfy my lingering pregnancy sweet tooth, without giving in to all the treats my kiddos seem to have around the house lately! Operation lose the baby weight is in full effect.
It is delicious. Enjoy!
Healthy Frosty
Ingredients:
Directions:
I always have a stash of these in my fridge. My kiddos beg for them after all meals and have no idea they are actually good for them! My Hershey’s chocolate loving mom was in town this week and made a face at the thought of a brownie that was healthy and without sugar/flour/eggs etc while I was making them; however, I kept catching her in the fridge sneaking them once they were finished 😉 She later admitted they were delicious and needed the recipe!
Healthy, vegan, gf BROWNIES!
Ingredients:
Brownies:
Frosting:
Directions
enjoy!
xox
aj
I found this recipe from Lisa at Lunchpails and Lipstick and it is just too good not to share. I make one small change in the protein powder, but that’s it. It is a staple in my fridge…for the short amount of time it lasts before I eat it all! It is so easy. No chopping, food processing, nothing. Just throw it all together.
Ingredients
Directions
I promise these won’t last long! They are one of my favorites- and my kiddos!
Tis the season of holiday sweets, treats & parties! If you are anything like me, you have overbooked yourself this holiday season- between kid’s parties, friend’s parties, bunko nights, work gatherings, christmas shopping & wrapping, holiday traveling… the list goes on.
So, I’ve rounded up some yummy, but FAST, go-to treats for all those times you need to take a cookie to a school party, christmas gifts to the neighbors, or just having the girls over for a night of fun! They are all delicious, fast to make, and super cute and festive.
Soft Maple Sugar Cookies
Ok, now these probably take the longest out of all the treats on here- BUT- it is so simple of a recipe, and it makes 3 dozen cookies! That’s enough for school Christmas party treats AND treats for the neighbors.
Cookies
Maple Cream Cheese Frosting
Cream together butter, sour cream, sugar and powdered sugar, in a mixer, until smooth. Add in the vanilla, cinnamon, and eggs. Stir on low speed until mixed. Then, add in baking soda and continue to mix- on a low speed- for 10-20 seconds.
One cup at a time, add in the flour. Once all flour has been added and incorporated, form dough into a ball and knead the dough on a flour covered surface until it is no longer sticky. You may need to add/sprinkle flour to the dough.
Using a rolling pin, roll out the dough between 1/4 and 1/2 inch thick. Then, use a 2.5 inch diameter circle cookie cutter and cut out circles- place them on a parchment covered cookie sheet.
Bake at 350 degrees for 8 minutes. Allow to cool completely before frosting.
For the frosting- beat butter, cream cheese, vanilla, maple syrup, and powdered sugar with a mixer. Beat until smooth. Add more maple syrup or powdered sugar for desired consistency. Using the back of spoon, frost each cookie and sprinkle with cinnamon. I dare you not to just dip the cookies in the frosting all. day. long.
Christmas Rice Krispie Treat Balls
Ingredients
To get the three colors- you will need to make three batches. The easiest way to do it is get out 3 large glass bowls. In each bowl put 3 tbsp of butter. Then, do the next set of instructions all for one bowl before moving on to the next.
Heat the butter in the bowl for 45 seconds, or until melted. Then pour in 3 cups of mini marshmallows. Toss until coated in the butter. Microwave for 1minute and 30 seconds- stirring after 45 seconds. Once finished, stir until smooth. Now, add the food coloring of your choice- or none if doing the white ones – mix until the color is vibrant and incorporated. Next, add 3 cups of Rice Krispies cereal. Once mixed, wait until it is cool enough to not burn you but warm enough to still be malleable. Butter your hands and roll them into balls!
Repeat these steps with the remaining 2 bowls adding whatever color or sprinkles you want!
Spiced Apple Cider
Ash made this for me last time I was in SF with her- and now I have it almost every day!
Ingredients
In a large pot- add 2 parts apple juice to 1 part cranberry juice. Put a few tablespoons of the spices in the mulling ball and let simmer in the juices for 20 minutes. Remove the spices and enjoy! SO simple, so yummy, and makes your house smell AMAZING! Keep it in the fridge and just reheat when you want some more!
Peanut Butter Balls
Ingredients
Line a baking sheet with parchment or wax paper and set aside. Mix the peanut butter, powdered sugar, butter and vanilla on high speed until smooth and creamy. Form into small balls (remember they will be even bigger once they have chocolate on them, so don’t make them too big!) and place on the baking sheet. Once you have formed all the balls, place them in the freezer.
Once they are frozen- it’s time to make your chocolate. Dump two bags of chocolate chips (dark, semi, milk- or a combo!) into a glass bowl with 2 tablespoons of shortening. Microwave on 50% power for 1 minute- remove and stir thouroughly. Repeat doing shorter intervals until the chocolate is melted and smooth. Take a box of tooth pics and stick one in a frozen peanut butter ball, dip it in the chocolate and tap on the side of the bowl to let the excess chocolate drip off. Place it on the parchment/wax paper and use another toothpick to help push it off. Then dip another toothpick into the chocolate and use it to cover the top of the peanut butter ball that is was not covered in chocolate- give it a little swirl to make it look fancy if you’d like 😉 Repeat steps with remaining ones! Put in fridge to harden. If your chocolate starts to harden- just pop it back in the microwave!
Santa Crunch Popcorn
Ingredients
Pop 2 bags of popcorn in the microwave and pour it out on a wax paper or parchment paper covered surface. Pick out the unpopped kernels- no one wants to bite into one of those!
Next, in a glass bowl, add 3 tbsp of butter- melt in the microwave, approximately 45seconds. Stir. Add 3 cups of mini marshmallows. Toss to coat. Microwave for 1 minute and 30 seconds- stirring after 45 seconds. Once finished in the microwave, stir until smooth. Pour it over your popcorn! Gently fold the popcorn and marshmallow mixture together with your hands or a spoon. Then add the candies & sprinkles! Let it cool and then enjoy!
Hot Chocolate Fudge
Ingredients
In a glass bowl, combine the chocolate chips with the 140z can of sweeter condensed milk. Microwave for 1 minute. Stir until smooth adding 15 seconds at a time back in the microwave if not smooth. Pour into a foil lined 8×8 pan that has been greased with butter. Combine the white chocolate chips and 4 tbsp of sweetened condensed milk in a glass bowl and microwave for 30 seconds- stirring and heating until smooth. Spread this mixture on top of the other chocolate layer. Top with mini marshmallows- then gently press down. Refrigerate until set and then cut into bite sized pieces!
xox
happy baking!
How does Taco Tuesday sound today!? Mix it up and do an all veggie version that I promise won’t make you miss the meat.
Black Bean & Roasted Veggie Tacos
Directions
These are amazing the next day as well. I take a non-stick skillet and pour the veggie mixture on one side with a little olive oil and a couple corn tortillas on the other side- warm everything up and then enjoy them all over again!
Like many festive folks, you may have visited a pumpkin patch or two in October. We did! And now that Halloween has passed we’re wondering.. what should we do with all those pumpkins?! Read on for decorating ideas and some recipes! But first, where’d those pumpkins come from?
Ash’s pumpkin patch visit
I checked out the Great Peter Pumpkin Patch on one of the rainiest weekends Nor Cal has seen in a while. And, yes! – that’s the ‘jane trench‘ I’m wearing along with the ‘everyday leggings’ (coming soon!), ‘ruche long sleeve tee‘, and Hunter ‘Tour’ packable rain boots (previously mentioned here).
Aj’s pumpkin patch visit
My visit was more of kid-centered visit. We went to a darling pumpkin patch farm with animals, pumpkins, and a real corn maze – Hall’s Pumpkin Farm & Corn Maze. The littles loved being able to just pick grass and feed the animals – as well as running around like crazy trying to find our way out of the corn maze! Do you see those cute boots I was wearing!? Those are coming to the store SOON!! And that perfect green color tee I’m sporting? Yep, our ‘premium tee- evergreen‘. Kiddo’s outfits are from here and here. The husband’s? Ya, I didn’t think you asked. *eyeroll* he did not dress cute for the occasion.
Now, what we’re doing with all those pumpkins…
Pumpkins fit the season through Thanksgiving (at least the ones that weren’t carved up), so let them hang out! Put them on the front porch, use some in a table centerpiece, paint them white and gold for a more contemporary/modern feel – so many options! Here is some inspiration that we found –
White pumpkins from Livingly; gold confetti pumpkins also from Livingly; and a beautiful pumpkin centerpiece from the Stone Gable blog.
Nothing says fall like pumpkin flavored EVERYTHING. Here is one of our favorites:
Pumpkin Double Layer Cheesecake Bars
Crust
Filling
Homemade whipped cream
Directions:
Preheat oven to 300 degrees F. Line a 9×13″ baking pan with parchment paper- leaving a little over hanging on the sides.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix to combine- Then press the crumb mixture on the bottom of the prepared baking pan. You can use the bottom of a cup to really press down on the crust to make sure it’s pressed firmly together.
In a mixing bowl, combine the cream cheese and sugar. Beat with a paddle attachment until light, fluffy, and smooth. You don’t want any lumps! This is why it is key for everything to be at room temperature.
Beat in the eggs, one at a time- until blended. Spoon half of this mixture over the crust and spread evenly. To the remaining mixture add the canned pumpkin and pumpkin pie spice. Use a wire whisk to stir until smooth. Then, carefully spoon this over the other layer in the pan.
Bake the cheesecake in the oven for 50 minutes. Then- just turn the oven off and leave the door slightly ajar so that the cheesecake can slowly cool down- about 1 hour, maybe more.
Refrigerate for at least 3 hours before cutting into bars! A little tip- run your knife under warm water and dry it off between cuts so you get smooth, clean cut bars! Top with homemade whipped cream (or store bought!) and sprinkle on some pumpkin pie spice for a festive touch. Then- try not to eat them all before you share with others. You’ve been warned.
xox
Ash & Aj
juniperlemonsblog.com 