Snacks

Chocolatey Banana Oat Squares

- Amanda

It took me a while to decide what to call these. At first, I was sold on banana chocolate oat brownies. But my husband didn’t think they fit the bill for what he might call a brownie. Then I was leaning towards bars. But, Mr. T, my 6 year-old, said that bars are “usually a little harder and not so soft.” And for some reason, cake just didn’t work for me….So, Chocolatey Banana Oat Squares it was. And I’m still not 100% sold on that title, but tomato tomata, the only thing these need to be called, is really good. Because that’s exactly that they are.

This cake, bar, brownie is so soft, moist and packed with chocolatey banana flavor. And I bet, if you tasted one, you wouldn’t believe me if I told you they are made with whole wheat flour. And, they contain healthy ingredients like oats and ground flax seeds. What’s not to love there?!

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Quick and Easy Cherry Hand Pies

- Amanda 3 Comments

In an effort to contain the chaos that can come from having my 3 year-old and out-of-school 6 year-old home together all day, everyday, I’ve been trying to have a few daily activities planned that we can do as a group and that are fun for all.  So far they’re favorite thing, is the one the ends with a treat that they can eat. 

Today we made these Quick and Easy Cherry Hand Pies.  And trust me, when I say easy, it doesn’t get easier than this.  I suppose unless you buy ready-made jam and use that as the filling, which would be just fine. I’ve taken a major shortcut with these and we used store-bought Puff Pastry dough that I already had in the freezer.

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Carrot, Apple & Zucchini Whole Wheat Muffins

- Amanda

It’s been quite a minute since I last posted on here. But it has definitely been for good reason. Besides the craze that always comes from the holiday season, then the IWI Winter Fest and having my mother visit somewhere in between, I’ve also been pretty busy with dessert orders. And while mom-ing my own two little ones in the midst of it, the days get pretty full. The first part of the year has really flown by. I’m so grateful though, being immersed back into the food world, especially pastry & dessert, brings me a lot of joy and inner peace.

I know so many people say it, but the kitchen is absolutely my happy place and I can understand how it would be for others. There’s a certain therapy that comes with creating something, especially when it’s for the people we love. Right now, we’re all supposed to be slowing down, staying put and isolating ourselves as much as possible. As if the Pandemic we’re experiencing wasn’t stressful enough, it can also be hard to be confined to our homes with busy little ones out of school and needing to release their amazing energy. So naturally, it’s no surprise that I’d turn to the kitchen, to get through the days. But this time, also with the help of my little chefs.

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Apple Cinnamon Baked Overnight Oatmeal

- Amanda 1 Comment

Not to toot my own horn or anything, but I feel like I’ve been killing the breakfast game. And not because, I’ve been getting up hours before my kids and slaving away in the kitchen. Because, let’s be honest, I live with roosters who get up at 6 (sometimes before) every morning no matter, and I repeat, no matter what time they go to bed. And that would mean, I’d have to get up during what I consider the middle of the night. And I love them, I do, but I’m not crazy. Instead, I’ve been prepping breakfast the night before, so all I have to do in the morning is pop it in the oven and voila, warm breakfast in their bellies to start the day.

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Mixed Berry & Lemon Crumb Bars

- Amanda

It’s lookin’ like the wonderful strawberries we’ve been getting from the organic bazaar will only be available for maybe one or two more weeks. So I’ve been told. Eek! Don’t get me wrong, I like cooking and baking seasonally, and am ecstatic about any and all things pumpkin right now, but growing up in Southern California where most produce, including strawberries can be found year-round, and they actually taste good, this can be a tough pill to swallow. Not only are my kidlets sad about their favorite morning fruit going bye-bye but it also means, making delectable treats like these Mixed Berry & Lemon Curd Crumb Bars can only be done if you can get your hands on some frozen berries. Which, lets be honest, don’t yield the exact same results. I do appreciate you, frozen berries, I do.

I first came across these bars on the Daley Plate and once I saw that the recipe included lemon curd, I knew I had to make them. I had a small amount of leftover homemade lemon curd stashed in the freezer that I had been looking for a way to use up and problem solved. And I am so glad I decided to solve said problem with these bars. They are absolutely delectable. I mean, I really had to stop myself from eating them all myself because not only do they store beautifully in the fridge, but they are even better cold. And I dare you to go opening the fridge door looking for some dinner ingredient and not pop one in your mouth. It’s a challenge, trust me.

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