Sunday, June 4, 2017

What the Girls Ate: May 29 - June 2, 2017

Monday May 29, 2017


  • Turkey & Cheese Unicorn Sandwich
  • Flower Shaped Cucumbers
  • Carrot Sticks

Wednesday May 31, 2017



Friday June 2, 2017


  • Cream Cheese, Turkey and Cucumber Pinwheels
  • Martins Apple Chips


Check out my 'What the Girls Ate' page for more kids snack ideas.



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Sunday, May 28, 2017

What the Girls Ate: May 22-26, 2017

Monday was a holiday - woo hoo!!
So only two preschool snacks this week!

Wednesday May 24, 2017


  • DIY Lunchables with Turkey, Cheese and Crackers

Friday May 26, 2017


  • DIY Lunchables (again!) with Teddy Bear Shaped Cheese, Flower Shaped Turkey and Crackers
  • Homemade Chocolate Chip Oat Bars - Recipe from Real Mom Nutrition


Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, May 21, 2017

What the Girls Ate: May 15-19, 2017

This week was a little different than normal. Lauren only had one day of preschool because of a pro-d-day and parent teacher interviews. 
So on Wednesday, Lauren got to go to art class with Olivia (which she was super excited about!) then we made a stop at the park and the library! 
And on Friday, we went to the zoo!

Monday May 15, 2017

  • Mini Sausage Rolls with Ketchup
  • Oranges

Wednesday May 17, 2017
We walked everywhere today, (well...I did and the girls were in the stroller) so I packed easy to eat snacks.

  • Cheesestrings
  • Yogurt Tubes
  • Mini Pumpkin Chocolate Chip Muffins - recipe and more on these coming to the blog soon!

Friday May 19, 2017
After parent teacher interviews, we went to the zoo! I only packed snacks because I decided I was going to take the girls to a restaurant for lunch!




Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, May 14, 2017

What the Girls Ate: May 8-12, 2017

Monday May 8, 2017



Wednesday May 10, 2017


Lauren's Snack:
  • Ham & Cheese Pinwheels
  • Flower Shaped Cucumbers
Olivia's Snack:
  • Croissant
  • Flower Shaped Cucumbers

Friday May 12, 2017


Olivia's Snack (top):
  • Strawberries
  • Cucumbers
  • Mini Chocolate Chip Cookies - see recipe below
Lauren's Snack (bottom):
  • Ham & Cucumber Pinwheels
  • Oranges
  • Mini Chocolate Chip Cookies

Recipes:

Banana Bread:
This is one of my favorite banana bread recipes! I've made it so many times. Each time I make it, I modify it slightly. Here's my most current version!

Ingredients:
1/2 cup butter, softened
1/8 - 1/4 cup sugar
2 eggs

3 large mashed bananas (just over 1 cup)
1 tsp vanilla
1/4 cup milk

1 1/3 cups + 3 tbsp Cake flour (or 1 1/3 cup all-purpose flour)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
*Optional - chocolate chips, walnuts etc.

Directions:
Preheat oven to 350 degrees. Prepare a  9 x 5 x 3 inch loaf pan.
Cream together butter and sugar with an electric mixer. Add eggs and mix.
Stir in bananas, vanilla and milk.
Sift together flour, baking soda, baking powder and salt. Stir into mixture.
Add chocolate chips or walnuts if desired.
Pour  loaf pan.
Bake at 350 degrees for 20 minutes. Lower heat to 300 degrees and bake for 40  minutes or until an inserted toothpick comes out clean.

**Sometimes I make mini loaves for the girls. With the mini ones, I usually bake them for 17-21 minutes.

Mini Chocolate Chip Cookies:
(Recipe from Weight Watchers)

Ingredients:
2 tbsp softened, salted butter
2 tsp canola oil
1/2 cup packed, dark brown sugar OR 1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla
1/8 tsp table salt
1 large egg white
3/4 cup flour
1/4 tsp baking soda
1/2 cup mini chocolate chips

Directions:
Preheat oven to 375ºF
In a medium bowl, cream together butter, oil and sugar. Add vanilla, salt and egg white; mix thoroughly to combine
In a small bowl, mix together flour and baking soda; stir into batter. Add chocolate chips to batter; stir to distribute evenly throughout.
Drop 48* half-teaspoons of dough onto one or two large nonstick baking sheets, leaving a small amount of space between each cookie. Bake cookies until golden around edges, about 4 to 6 minutes; cool on a wire rack. Yields 1 cookie per serving (1 Smart Point per cookie).

*I got 56 half-teaspoons cookies out the dough.


Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, May 7, 2017

What the Girls Ate: May 1-5, 2017

Monday May 1, 2017
I didn't have to think about what to pack for snack today, because Lauren told me exactly what she wanted!


  • Annie's Bunny Crackers
  • Tulip and Daisy Shaped Cheese and Cucumbers 

Wednesday May 3, 2017


  • Homemade Lemon Loaf - see recipe below 
  • Watermelon
  • Strawberries

Friday, May 5, 2017


  • Pinwheels with Whipped Cream Cheese and Watkins Cinnamon
  • Heart Shaped Strawberries
  • Cheesestring 

Recipes:

Lemon Loaf

Ingredients:
Loaf:
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1/2 cup milk
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
Rind of  1 Lemon

Optional Glaze:
Juice of one lemon
1/4 cup sugar

Directions:
Loaf:
Preheat oven to 350 degrees.
Grease 9 x 5 x 3 inch loaf pan.  

In a large bowl, cream butter, sugar and 1 egg.
Beat in second egg.
Blend in milk.
In another bowl thoroughly stir flour, baking powder, salt and lemon rind.
Pour over batter - stir to just moisten
Spoon into loaf pan.
Bake for one hour or until tests done.
Remove from oven and glaze.
Cool in pan for 10 minutes and then remove from pan,
Once cooled, wrap tightly to store.

Glaze:
Combine lemon juice and sugar in a small saucepan. 
Heat and stir to dissolve sugar.
Spoon evenly over top of hot loaf.



Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, April 30, 2017

What the Girls Ate: April 24-28, 2017

Monday April 24, 2017
I was getting bored of making the same muffins (or loaves) every week, so I decided to try something different...pancake muffins!
I know...there are recipes for them all over Facebook and Pinterest, and it's not a new creation, but I'd never made them. Which is surprising, because I make pancakes a lot!
So, on Sunday when I made the girls pancakes, I put some batter aside to make pancake muffins!


  • Apple "Donuts" (plain apples with the middle cut out!)
  • Blueberry Pancake Muffins - see recipe below

Wednesday April 26, 2017
Snack today was Disney Princess inspired!
Both the scones and jam were from our Disney Princess Cookbook! I wasn't sure if the girls would like the scones, but they did. It may have been because I told them that Merida eats them as well!


  • Merida's Scrumptious Scottish Scones with Aurora's Homemade Strawberry Jam - recipes below
  • Daisy Cucumbers

Friday April 28, 2017 


  • Unicorn WowButter and Honey Sandwich
  • Tulip and Daisy Cucumbers

Recipes:

Pancake Muffins:
Click here for a slightly different version of these pancakes!

Ingredients:
1.5 cups of all-purpose flour
1 tbsp baking powder 
1 tbsp sugar
1/2 tsp salt

1 egg, beaten
2 tbsp cooking oil
1.5 cups milk 
1/2 - 1 tsp Vanilla or Caramel Extract

Muffin toppings - blueberries, apple chunks, cinnamon, chocolate chips etc.

Directions:
For Muffins:
Preheat oven to 350 degrees
Lightly grease 12 mini muffin tins

For Pancakes and Muffins:
Whisk together flour, baking powder, sugar and salt in a medium size bowl.
Beat egg slightly in a small bowl. Mix in milk, oil and extract. Add to dry ingredients and stir. 
Do not over mix, batter will be slightly lumpy. 

For Muffins:
Fill muffin tins 3/4 full and top with desired toppings.
Bake in preheated oven for 10-12 minutes or until baked through.

For Pancakes
Drop batter on to lightly greased, pre-heated pan or griddle. 
When bubbles appear and edges begin to dry, flip over and finish cooking.
Serve with fruit, butter, maple syrup or your favorite pancake toppings!

Scrumptious Scottish Scones:
Recipe adapted from The Disney Princess Cookbook

Ingredients:
Dough:
1 cup flour
1/4 cup rolled oats
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1.5 tbsp Brown Sugar Splenda or 3 tbsp packed brown sugar

4 tbsp cold butter
3/4 cup raisins
1 large egg
1/4 cup milk

Topping:
1 tsp milk
1/2 tbsp  Brown Sugar Splenda or 1 tbsp brown sugar
Pinch of rolled oats

Directions:
Preheat oven to 400 degrees
In a large bowl, stir together flour, oats, baking powder, salt, cinnamon and brown sugar.
Cut butter into small pieces.
Use your fingers to pinch the butter into the flour until the lumps are about the sizeof peas.
Mix in raisins.

In a small bowl, whisk the egg and milk together.
Stir the egg mixture into the flour mixture until they are evenly combined.
Be sure to not over mix or scones will be dense and heavy instead of fluffy.

Turn dough onto a floured surface.
With floured hands, pat the dough into a circle that is about 3/4 inch thick.

Using a pastry brush, spread the teaspoon of milk on the dough. Sprinkle on the brown sugar and oats.

Depending on what size you want each scone, cut the circle into 6-8 triangles - I cut 8 triangles.
Place pieces slightly apart on an ungreased baking sheet.

Bake until scones start to turn golden brown. I baked mine for 17 minutes, and they were perfect!
Remove from tray and let cool 5 minutes before eating.

Aurora's Homemade Jam:
Recipe adapted from The Disney Princess Cookbook

Ingredients
1 cup sliced Strawberries
3 tbsp cold water
2 tsp cornstarch
2 tsp Stevia *see note below

Directions:
Put strawberries in a medium-sized heavy saucepan.
Mash strawberries with a fork or potato masher.
In a small bowl, mix the cold water and cornstarch together. Add in stevia.
Combine the cornstarch mixture with the strawberries in the saucepan.
Heat on medium-low until the mixture starts to bubble. Turn down to low and cook for 4-5 minutes, stirring constantly.
Once thickened, remove from heat and set aside until jam cools.


*The original recipe calls for 2 tablespoons (!!!) of sugar. To me, that seems like a lot of sugar for a small amount of jam.
Two teaspoons was a good amount of sweetener for this jam. The jam ended up being a little tart, but the girls loved it!


Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, April 23, 2017

What the Girls Ate: April 17-21, 2017

Another nice short week thanks to Easter Monday and a preschool field trip!

Wednesday April 19, 2017


  • Turkey and Cheese Pinwheels for Lauren and a Croissant for Olivia (not shown)
  • Grapes
  • Strawberry Hearts

Thursday April 20, 2017


There was no school today, but we went on other adventures so I packed a quick on-the-go snack.


Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, April 16, 2017

What the Girls Ate: April 10-14, 2017

This week was a short, fun week.
On Wednesday Lauren had her preschool Easter Party and Friday was a holiday, so there was no school!

Monday April 10, 2017


  • Dragonfruit
  • Banana Bread (Recipe Below)


Wednesday April 12, 2017

Preschool Easter Party!

Left: Kids Treats All Bagged Up
Top Right: Snack Plate
Bottom Right: Kids Treats

Snack Plate:
  • Annie's White Cheddar Bunnies 
  • Bunny Shaped Cheese
  • Tulip Shaped Cucumbers
  • Egg Shaped Cheese
  • Annie's Cheddar Bunnies 

Kids Treats:
  • Chocolate Rice Krispie Nests with Green Buttercream and Chocolate Eggs
    *Recipe and Blog Post Coming Soon!


Banana Bread:
This is one of my favorite banana bread recipes! I've made it so many times. Each time I make it, I modify it slightly. Here's my most current version!

Ingredients:
1/2 cup butter, softened
1/8 - 1/4 cup sugar
2 eggs

3 large mashed bananas (just over 1 cup)
1 tsp vanilla
1/4 cup milk

1 1/3 cups + 3 tbsp Cake flour (or 1 1/3 cup all-purpose flour)
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
*Optional - chocolate chips, walnuts etc.

Directions:
Preheat oven to 350 degrees. Prepare a  9 x 5 x 3 inch loaf pan.
Cream together butter and sugar with an electric mixer. Add eggs and mix.
Stir in bananas, vanilla and milk.
Sift together flour, baking soda, baking powder and salt. Stir into mixture.
Add chocolate chips or walnuts if desired.
Pour  loaf pan.
Bake at 350 degrees for 20 minutes. Lower heat to 300 degrees and bake for 40  minutes or until an inserted toothpick comes out clean.

**Sometimes I make mini loaves for the girls. With the mini ones, I usually bake them for 17-21 minutes.

Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, April 9, 2017

What the Girls Ate: April 3-7, 2017

After almost a full week of being sick, little miss was feeling better and ready to go back to preschool!
We also finally (!!!) had some sunshine, and were able to spend the day at the zoo!

Monday April 3, 2017



Tuesday April 4, 2017


For our trip to the zoo I packed snacks and lunch.

Snacks:
Lunch:

Wednesday April 5, 2017


  • Mini Sausage Rolls & Ketchup
  • Baby Rainbow Carrots

Friday April 7, 2017


  • Homemade Orange Loaf (Recipe Below)
  • Heart Shaped Strawberries


Orange Loaf
Recipe adapted from Company's Coming Muffins & More

Ingredients:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
Zested rind from 2 medium oranges
Juice from Oranges to make 1/2 cup (4 medium oranges)

1.5 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350 degrees.
Grease 9x5x3 inch loaf pan .

Beat butter, sugar and 1 egg in mixer. 
Beat in second egg.
Stir in rind and juice.

In a separate bowl combine flours, baking powder and salt.
Stir well and add to wet ingredients. 
Mix until just moistened.

Bake for 40 minutes or until a toothpick or cake tester comes out clean. 
Let stand 10 minutes before removing loaf to cooling rack.



Check out my 'What the Girls Ate' page for more kids snack ideas.


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Sunday, April 2, 2017

What the Girls Ate March 27-31, 2017

This week there's only one snack...little miss was sick all week and only went to preschool on Monday. Here's what she ate.

Monday, March 27, 2017


  • Carrots
  • Cucumbers 
  • Bunny and Carrot Shaped Turkey and Cheese Sandwiches

Check out my 'What the Girls Ate' page for more kids snack ideas.

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Monday, March 27, 2017

Easter Treat Inspiration: Lauren's Preschool Easter Party 2016

With Easter quickly approaching, I'm already starting to think about what kind of treats to make for Lauren's preschool party. Who am I kidding...I've been thinking about it for the last few weeks!
Last year was a different story. I kind of forgot about Easter and her Easter Party. 
I ended up making some super cute Rice Krispie Treat Nests. 
You can read all about these kind-of-last-minute treats below! 
At the bottom of this post, I've included a few links to some other Easter Treats. 


Easter seemed to sneak up on me rather quickly this year.

Lauren had a week off from preschool for spring break and that week was a blur, because when you break the routine of sassy 3.5 year old for a few days, everybody pays for it.  
I think that's partly why it slipped my mind that Easter was approaching. 
Also, it's weird that Easter is in March right?

So, when Lauren went back to school on Tuesday, and I finally looked at the calendar, I realized that her Easter party was on Thursday.  

I had a few ideas about what to make for the party, sugar cookies, cupcakes, no bake cookies, bunny things etc. but finally decided on Rice Krispie Nests. 


One of the reasons I chose them was because if I was making Easter treats for 20 kids and a few teachers, I needed to get on it and Rice Krispie anythings are usually pretty fast and easy. 
I also had a huge bag of little chocolate eggs that I had planned on using for preschool treats, and I knew that the nests would be really cute!



Rice Krispies Nests:
(Makes about 12-15 nests)
Ingredients:
  • 1/4 cup margarine or butter
    5 cups miniature or 40 regular sized (250 g pkg) marshmallows *see note below 
    1/2 tsp vanilla extract (optional)
     6 cups Rice Krispies cereal

    Ingredients:
  • Grease 12 cupcake pans.
  • In large saucepan over low heat, melt butter. 
  • Add marshmallows and stir until melted and well blended. 
  • Remove from heat.
  • Stir in vanilla. Add cereal, stirring until coated.
  • Using a greased spoon, scoop some of the mixture into each cup.  Be sure sure to keep the spoon greased. 
  • Press down the center and shape the sides to make a "nest". When doing this, make sure your hand have some butter on them or else the Rice Krispies will stick to your hands. 
  • Refrigerate until set, at least half an hour

  • *Just to mix things up a bit, I used the fruity colored marshmallows instead of regular ones.

Once the nests were set, I piped some green buttercream  into each nest using the 


    • To package the nests, I placed each one in a cupcake liner and then in an Easter bag from the dollar store. I also attached these cute tags I found on Pinterest. 


Happy Easter!

Here are some links to my other Easter Posts:

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Sunday, March 26, 2017

What the Girls Ate: March 20-24, 2017

Monday, March 20, 2017


Lauren's Snack:
Wednesday, March 22, 2017


Lauren's Snack:
  • Homemade Turkey Meatballs with Ketchup
  • Carrots
  • Cucumbers
Friday, March 24, 2017


Lauren's Snack:
  • Homemade Pancakes with Maple Syrup
  • Strawberries

Pancakes
This is my favorite pancake recipe. I've been making it for years! Both girls love them and we keep the leftovers and heat them up for a snack or for breakfast the next day. Even picky Olivia gobbles these up! 
I have two versions of these pancakes - one made with all-purpose flour and vanilla extract and one with a mixture of all-purpose flour and whole wheat flour with caramel extract.
Both recipes are below!

Version One
Ingredients:
1.5 cups of all-purpose flour
1 tbsp baking powder 
1 tbsp sugar
1/2 tsp salt

1 egg, beaten
2 tbsp cooking oil
1.5 cups milk *see note below
1/2 - 1 tsp Vanilla
** For optional add ins, see note below 

Version Two (Pictured Above)
Ingredients:
1 cup of all-purpose flour
1/2 cup whole wheat flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt

1 egg, beaten
2 tbsp cooking oil
1.5 cups milk *see note below
1/2 tsp Watkins Caramel Extract
** For optional add ins, see note below

Directions:
Whisk together flour, baking powder, sugar and salt in a medium size bowl.
Beat egg slightly in a small bowl. Mix in milk, oil and extract. Add to dry ingredients and stir. 
Do not over mix, batter will be slightly lumpy. 
Drop batter on to lightly greased, pre-heated pan or griddle. 
When bubbles appear and edges begin to dry, flip over and finish cooking.
Serve with fruit, butter, maple syrup or your favorite pancake toppings!

*Add more or less milk for thinner or thicker pancakes. 
**Sometimes I add in fruit like, blueberries, bananas or strawberries before cooking. And on special occasions like birthdays or just because, we make 'Party Pancakes' by adding sprinkles into the batter!

Enjoy!





Check out my 'What the Girls Ate' page for more kids snack ideas.

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Friday, March 17, 2017

Lucky Charms St. Patrick's Day Treats!

Need a quick, easy St. Patrick's Day treat for your kiddies? Or maybe yourself?!
Look no further!


These Lucky Charms Treats aren't original or overly creative, but they meet all the requirements of a
St. Patrick's Day treat!


Lucky Charms Treats

Ingredients:
3 cups of Lucky Charms
2 tbsp butter
2 cups mini marshmallows 
*Optional - Melted White and Green chocolate 

I can't even handle this picture...
Look at that little dimply hand!

Directions:
Prepare an 8 inch square baking pan with butter or cooking spray. I use Watkins cooking spray. 
Melt butter over medium heat. 
When melted, add mini marshmallows and raspberry extract. 
Stir constantly until melted. 
Remove from heat, add Lucky Charms and mix until combined. 
Dump cereal mixture into pan and spread evenly. 
*Optional - Drizzle melted chocolate over top.
Refrigerate until set. 


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Sunday, March 12, 2017

What the Girls Ate: March 6-10, 2017

Monday, March 6, 2017


Lauren's Snack:
Wednesday, March 8, 2017


Lauren and Olivia's Snacks:
  • Mini Sausage Rolls with Ketchup
  • Carrots

Friday, March 10, 2017


Lauren's Flower Shaped Snack (Left):
  • Cheese
  • Cucumbers
  • Ham
  • Crackers

Olivia's Snack (Right):
  • A Cutie Orange
  • Crinkle Cut Mozzarella
  • Flower Shaped Cucumbers
  • Angie's Boom Chicka White Cheddar Puffs



Check out my 'What the Girls Ate' page for more kids snack ideas.

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Sunday, February 26, 2017

What the Girls Ate: February 20-24, 2017

This week snack was all about pumpkin...It wasn't a planned thing, it just kind of happened! Good thing Lauren and Olivia like pumpkin!

Monday, February 20, 2017


Lauren's Snack:
  • Heart Shaped Strawberries
  • Bunny and Carrot Shaped Pumpkin Loaf
  • Cheesestring

Wednesday, February 22, 2017



Lauren's Snack:
  • Cherry Yogurt 
  • Maple Pumpkin Spice Granola

Wednesday, February 24, 2017


Lauren's Snack:
  • Watermelon, Kiwi, Mango Skewer 
  • Star Pumpkin Loaf

The Great Pumpkin:
Recipe adapted from Company's Coming Muffins & More.
I have made this loaf so many times over the past few months I've lost count, 
It's flavorful, moist and the cream cheese and pumpkin taste so good together! 

Ingredients:
4 oz. cream cheese
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup canned pumpkin (without spice)

1 3/4 cups flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon

Directions:
Preheat oven to 350 degrees. Spray 9x5 inch loaf pan with cooking spray.
Combine cream cheese, butter an sugar in mixing bowl. Cream together well. 
Beat in eggs one at a time until blended. 
Mix in pumpkin.

In another bowl combine all 5 remaining ingredients. Stir until thoroughly mixed. 
Pour all at once over batter. 
Stir just enough to moisten. 
Turn into loaf pan.  
Bake for 60-70 minutes until inserted toothpick comes out clean. 
Cool 10 minutes in pan, and remove to rack to finish cooling.


Maple Pumpkin Spice Granola
Recipe adapted from Annie's Noms
I make this recipe a lot! And I make 2 versions of it...One with Watkins Pumpkin Spice Extract and the other is with Watkins Maple Extract.

Ingredients:
3 cups large flaked oats
1/4 cup light brown sugar
1-1.5 tsp ground cinnamon
2 tsp pumpkin pie spice
1-2 tsp Watkins Maple Extract *see not below
1/4 cup vegetable/sunflower oil
1 tbsp maple syrup
1/2 cup pumpkin pureé, not pie filling
1/2 - 3/4 cup add ins (optional): pumpkin seeds, cranberries etc.

*When using Maple extract I use 2 teaspoons and only 1 teaspoon of Pumpkin Spice Extract. But feel free to experiment!

Directions:

Preheat oven to 325 degrees.

Line a baking tray with parchment paper.

Place oats, sugar, pumpkin pie spice and pumpkin spice extract into a large bowl and stir until the oats are coated.


Add in oil, maple syrup and pumpkin purée and mix until well combined and the pumpkin and oil has coated everything.

Place onto prepared baking tray and spread out evenly. It's not necessary to flatten the granola into one layer as you want some clumps of oats. Loosely spread it out to fill the baking tray.

Place in the oven for 35-45 minutes, taking out every 15 minutes to stir and make sure the oats toast evenly.

When the granola has darkened and is crisp to the touch, remove from oven and allow to cool completely.

If using add ins, mix in once cooled.

Can be stored in an airtight container, at room temperature for up to one week. If it lasts that long...


Check out my 'What the Girls Ate' page for more kids snack ideas.

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Sunday, February 19, 2017

What the Girls Ate: February 13-17, 2017

On February 13th we celebrated Family Day here in BC, which meant no school!
So only two snacks this week!

Wednesday, February 15, 2017



Lauren and Olivia's Snack:
  • Homemade Baked Mini Banana Oatmeal Bites with Chocolate Chips 
  • Flower Shaped Cantaloupe 
  • Flower Shaped Cucumbers (not pictured) for Olivia, because I wasn't sure if she'd liked cantaloupe that day...She did!

Friday, February 17, 2017
When it comes to snacks, Lauren and I like a lot of the same (sometimes odd) things.
One of my favorites is plain Greek yogurt with Fibre 1 cereal. It's soft and crunchy at the same time, delicious and so filling. Lauren tried it once and she was hooked!
I pack the yogurt and cereal separately and she mixes it together snack time to prevent it from being soggy.
She also likes to make 'parfaits' with yogurt and my homemade Pumpkin Spice Granola.


Lauren's Snack:
  • Fibre 1 cereal 
  • Vanilla yogurt and blueberries


Baked Mini Banana Oatmeal Bites:
Recipe adapted from The Merchant Baker

Ingredients
3 cups old fashioned oats
2  tbsp brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp baking powder
1 cup mashed ripe banana
2 tbsp olive oil
2 large eggs
1 tsp vanilla
2 cups milk
Chocolate chips - the recipe calls for 2 tablespoons of mini chocolate chips, but I only had regular sized ones. I put 4-5 chocolate chips on the top of each banana bite.

Directions:
Preheat oven to 350 degrees.
Spray two 24 mini muffin tins with cooking spray.
In a large bowl combine oats, brown sugar, cinnamon, salt and baking powder.
In a separate bowl whisk together mashed bananas, oil,eggs and vanilla until well combined. Whisk in milk.
Pour milk mixture over oat mixture and stir well to combine. The batter is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
Fill the prepared muffin cups all the way to the top. Be sure that each cup is filled pretty evenly with oats and liquid. You don't want to end up with a cup that is mostly liquid without a good amount of oats.
Sprinkle the tops with chocolate chips and bake for about 15-20 minutes or until set and just lightly brown on the edges. 
Allow the cups to cool completely for easiest removal.


Check out my 'What the Girls Ate' page for more kids snack ideas.

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Sunday, February 12, 2017

What the Girls Ate: February 6-10, 2017

Monday, February 6, 2017


Lauren's Snack:
  • Peaches 
  • Homemade Mini Banana Bread

Wednesday, February 8, 2017


Lauren and Olivia's Snack:
  • Heart Shaped Strawberries
  • Homemade Lemon Blueberry Muffins - made by Lauren!

Friday, February 10, 2017

Today was Lauren's Preschool Valentine's Day Party!


For the class party:
  • Heart Shaped Cheese
  • Heart Shaped Cucumbers
  • Mini Bretons
For the kids to take home:
  • Pink Cherry Flavored Rice Krispie Treats Dipped in Chocolate


Mini Banana Loaves (or Muffins):
Yet another recipe from my Company's Coming Muffins & More book!
 In the book the recipe is Banana Bread, but this my go-to muffin recipe. 


Ingredients:
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 cup mashed banana (3 medium)

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Directions:
Preheat oven to 350 degrees.
Prepare muffins tins or mini loaf pans with cooking spray.

Cream butter and sugar.
Add eggs one at a time, beating until smooth. 
Blend in mashed bananas.

In second bowl, stir flour with baking soda, baking powder, and salt. 
Add to banana mixture stirring only to moisten. 
Transfer to muffin tins or loaf pans. 
Bake muffins for about 21 minutes and mini loaves for 25 minutes or until inserted toothpick comes out clean. Let stand 10 minutes. 
Remove from pans and place on cake rack to cool.

Lemon Blueberry Muffins:
Recipe from Cook, by Deborah Anzinger
I got this cookbook awhile ago (for $10) at Chapters. The main reason I got it was because I liked the cover and there were a couple interesting recipes when I glanced through. Once I ended up looking at the whole book, I discovered lots of good recipes and I was glad that I got it!
Lauren pretty much made these muffins herself. And as an added bonus Olivia actually liked them too! Next time I think I'll cut the sugar a bit, (like I do with most recipes) as I found them to be pretty sweet.

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
3 tsp baking powder
1/2 tsp salt
1 tbsp lemon zest
3/4 cup sugar

1 cup fresh or frozen blueberries

2 eggs, beaten
1 cup milk
1/4 cup butter, melted
1/4 cup fresh lemon juice

Directions:
Preheat oven to 375 degrees and prepare muffins tins.
Whisk flours, baking powder, salt, lemon zest and sugar together in a small bowl.
Gently fold in blueberries.
In a large bowl, beat eggs, milk, melted butter and lemon juice.
Fold blueberry mixture into egg mixture, just until combined.
Spoon batter evenly into muffin tins and bake for 20-25 minutes or until done.
Cool 10 minutes, remove from pan and finish cooling on a wire rack.

Chocolate Dipped Cherry 
Rice Krispie Hearts: 
(Adapted from www.ricekrispies.com)

To make the Rice Krisipie Treats:
I doubled the recipe (below) and was able to make around 25-30 Hearts

Ingredients:
6 tbsp butter
80 large marshmallows or 8 cups miniature marshmallows
12 cups Rice Krispies/Rice cereal
1-2 tsp Watkins Cherry Extract
Wilton Pink Icing Gel
Heart Shaped Cookie Cutter
Sprinkles

Directions:
Prepare two cookie sheets with parchment paper or coated with cooking spray.
In a large saucepan melt butter over low heat.
Add marshmallows, icing gel and Watkins Cherry Extract.
Stir until completely melted.
Remove from heat.
Add rice cereal and stir until well coated.
Using a buttered spatula evenly press mixture onto cookie sheets.
Let cool and cut into heart shapes

To make the chocolate coating:
Ingredients:
1 bag White chocolate chips
1 bag each Semi Sweet and Milk Chocolate Chips
1-2 tbsp Butter - Optional

Directions:
*Mix the Semi Sweet and Milk Chocolate together and melt white by itself. 

Cover 2 cookie sheets with parchment paper.
To melt the chocolate, bring about an inch of water to a simmer in a saucepan.
Place a heatproof bowl in the mouth of the pot, making sure the water doesn't touch the bottom of the bowl.
Add chocolate and butter (1/2 - 1 tbsp), if using.
Stir chocolate occasionally as it softens.
When chocolate is melted, remove bowl from heat.
Dip half of each heart into the chocolate and immediately add sprinkles. 
Place on parchment paper covered cookie sheets. 
I put them in the fridge and let the harden overnight before bagging them.


Check out my 'What the Girls Ate' page for more kids snack ideas.

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Sunday, February 5, 2017

What the Girls Ate: January 30 - February 3, 2017

Monday, January 30, 2017



Lauren's Snack:
Two things she loves - dogs and dragonfruit
  • Ham & Cheese Dog Shaped Sandwich on Dave's Killer Bread
  • Dragonfruit Sticks

Wednesday, February 1, 2017


Lauren's Snack:
  • Heart Cucumbers
  • Heart Dragonfruit 
  • ABC Pasta with a Beefy Tomato Sauce

Friday, February 3, 2017


Lauren's Snack (top):
  • Turkey and Cheese Pinwheels
  • Heart Apples

Olivia's Snack (bottom):
  • Wowbutter and Honey Heart Sandwiches on Dave's Killer Bread
  • Yogurt and Blueberries 
  • Mozzarella (or Monsterella, as Olivia calls it) Cheesestring

ABC Pasta with Beefy Tomato Sauce:
I found this recipe on the back of a Catelli Alphabets Pasta box. I adapted the recipe slightly and Lauren loved it!
I portioned the leftovers into lunch/snack size servings and froze them. 

1 pkg Catelli Alphabets
1 tsp olive oil
1/2  lb extra lean ground beef
1 finely chopped onion
2 minced garlic cloves
1 tbsp dried Italian seasoning or 1/2 tbsp oregano and 1/2 tbsp basil 
1 can (28 oz/796 mL) crushed tomatoes
2 tbsp ketchup
1/3- 3/4 cup Parmesan cheese - the recipe called for 3/4 cup, but I started with less and added more to taste

Directions:
Cook alphabets according to package directions. 
Meanwhile, heat oil in a large, deep skillet set over medium heat. 
Add beef, onion, garlic and Italian seasoning; cook, crumbling up the beef with a spoon until browned. 
Add tomatoes and ketchup; simmer for 5 minutes. 
Stir in alphabets and Parmesan cheese. 
Season with salt and pepper to taste.

*Freeze 1 cup portions to have on hand for a speedy heat-and-serve lunch.


Check out my 'What the Girls Ate' page for more kids snack ideas.

Like and follow and us on Facebook and Instagram @MommyCanILicktheSpoon