Given my son’s ongoing interest in all the colors of the rainbow, I decided to incorporate the rainbow into our dessert. A thin, chewy sugar cookie topped with refreshing lemon curd makes the sun and an array of summer’s fruits makes the rainbow.
Wednesday, July 13, 2011
It is easy to turn any bread {sweet or savory} into little turtles. I kneaded chocolate chips into my dough to make the turtle extra special and I decorated it with a powdered sugar glaze. Needless to say that my son was super excited when he saw a turtle coming out of the oven!
Tuesday, June 21, 2011
These yogurt pops are essentially a frozen version of our breakfast smoothies. I used a combination of frozen blueberries and blackberries. You can mix and match the fruit, yogurt and fruit juice of your choice.
Tuesday, June 21, 2011
Popsicles are super easy to make as long as you have some time to let them freeze. At the most basic level all you need is some fruit juice. For extra vitamins and some oomph in flavor, I like to blend in fruit, leaving some of the berries whole and some of the other types of fruit in chunks. You can use whatever combo of juices and fresh or frozen fruit that you’d like.
Tuesday, April 26, 2011
I know what you’re thinking: spinach or beet juice in my buttercream frosting?! Yuck! But you will be amazed at how you don’t even taste them, especially with the small quantities being used. As far as I’m concerned, I would much rather have my family consume a little spinach, beet or other natural dye than a chemically-produced version.
Wednesday, April 6, 2011
Pierogi (also commonly spelled perogi) are Eastern European dumplings that are filled and then either boiled, baked or fried. As with other dumplings found around the world pierogi vary with each chef and can be stuffed with sweet or savory fillings. This Polish version of pierogi comes from my husband’s Grandmother who was of Polish descent. They are filled with a typical Polish filling of boiled potatoes, cottage cheese and onion.
Saturday, March 26, 2011
These flaky, buttery pastries in the shape of a crescent are essentially croissants. I like to make an assortment of flavors but these almond crescents oozing with melt-in-your-mouth almond filling are my favorite.
Tuesday, March 1, 2011
I made green eggs and ham again to celebrate Dr. Seuss’ birthday which is tomorrow {March 2}. This time I used spinach juice instead of green food coloring to make the green eggs. The natural dye of the spinach turned the eggs a beautiful green and you won’t even taste the spinach.
Thursday, February 10, 2011
After discovering how simple it is to make sushi at home and inspired by the colorful rainbow roll, I decided to make a more kid-friendly version of this popular sushi roll. Your kids can help roll the sushi and brainstorm different toppings to give the roll the rainbow colors.
Wednesday, February 9, 2011
For Valentine’s Day give your someone special heart sugar cookies that are made and decorated with love {and yummy buttercream frosting!}. Your kids can also have fun decorating them for Valentine’s treats.
Thursday, July 21, 2011
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