The crème de la crème of my daughter’s American Girl Tea Party Birthday were these Ice Cream Flowerpots. They were all she talked about after visiting the American Girl Bistro for a friend’s birthday a year ago, so I knew they absolutely had to make it to the tea-table when we had our own American Girl party. They took a little time, but the delight on the girl’s faces when I brought them to the table made the energy put forth totally worth it!
After begging for an American Girl doll the past three years, my daughter’s greatest desire was granted her last birthday with the gift of a green-eyed, curly blonde haired mini-me. She promptly named her doll “Maddie” and they’ve been inseparable ever since. The gratification of at last owning an American Girl doll all of her own could only be topped by celebrating her birthday this year with a themed American Girl tea party extravaganza. She wanted all her friends to come over and play dolls with her, while enjoying a delightful (and very grown up) tea. So here’s my great big American Girl Tea Party Birthday post, complete with free printable invitations, menus, name tags and all the food and craft ideas you could hope for!
As a homeschooling family, I only have to cram breakfast in while packing lunches and getting out the door on time once a week. We have a weekly co-op, and every Tuesday, amid the scramble, I marvel at all you moms and dads who run the gauntlet of morning activity every day. “Where are my shoes?” “I forgot my water bottle!” “No, you cannot wear flip-flops! It’s pouring down rain and 40 degrees!” It’s pure insanity. Getting some food in the kid’s bellies is the worst part. Breakfast is just not a meal that you can finish in the car easily. You either chow down at the table, or get to enjoy the smell of stale milk wafting from the back of the van for weeks on end after your precious 6 year-old dumped his cereal all over. Yeah. Breakfast is an in-the-house meal. Unless you make up a batch of these delicious Oatmeal to Go Pumpkin Cranberry Muffins. They are completely portable and absolutely scrumptious.
First of all, my apologies for being away so long. Bad Tonya. Bad bad. I have allowed my life to become too full. Actually, I thought with both my children heading to school this fall, my schedule would free up substantially. Apparently having more time is the great lie of having school age children. Why didn’t anyone tell me that I was about to become the Tonya Taxi Service? I feel like my life is spent in my van driving round in a 2 mile loop. Ok, enough complaining. I have resolved to suck it up and find time to share with you all. You deserve it. Regardless of how harried I feel on a daily (hourly) basis these days. Deliciousness still needs to be made. Women have successfully managed school, children, meals, housecleaning and jobs for decades – it’s the least I can do to get some recipes typed up! Starting with these dee-licious apple chips. No dehydrator needed!
I have been looking for a no-fail, easy homemade granola bar recipe for a few weeks now. Fall is coming and my sweet Madison is starting Kindergarten. How did that happen so fast? I blinked and suddenly she was 5. Crazy. I cannot wait for after school snack time. I remember that being the best thing ever. Come home from school to a glass of cold milk and some kind of treat? Oh yeah. This recipe is going to be made every single week I’m sure. It takes 5 minutes, you don’t have to bake anything and they are incredibly delicious.
My nieces came over unexpectedly today. My gluten/dairy free sweet lovelies. I had just pulled a Blueberries & Cream Pie out of the oven…which, (of course) they cannot eat. It’s absolutely unacceptable for my sweet girls to come over to Auntie’s house and not get a treat. But what to make?
I remembered seeing this recipe on Pinterest ages ago and thought I remembered it being gluten free. A couple quick keystrokes and I the recipe pulled up. A speedy scan of the confirmed I had all the ingredients and was gluten free as I remembered. Bonus, it got rid of some bananas that were rapidly heading towards a ripeness only enticing to fruit flies.
Do not be tempted to sub out the sugar for applesauce (as someone started suggesting on Pinterest to do). Applesauce will make these bars turn into a mushy mess. You can however sub out the milk for almond milk (or rice milk) to make these gluten & dairy free.
These are sweet enough to pass off on unsuspecting children as dessert and nutritious enough to eat yourself for breakfast. Top with extra peanut butter if desired. Or, if you are feeling wild and crazy, (and are a fan of chocolate hazelnut in general) give it a little dollup of Nutella. Hello delicious! It should be noted that Nutella is not a low calorie or “health” food. Shocking, I know. Enjoy!
Print Recipe for Peanut Butter Banana Oatmeal Bars
Peanut Butter Banana Oatmeal Bars
adapted from Gingerbread Bagels
1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (I rounded my measuring cup just a bit)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
2 medium mashed bananas
1/4 cup creamy peanut butter
Directions:
Preheat the oven to 350°
Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.
Add in the vanilla extract, milk and egg. Mix the ingredients together.
Add in the mashed banana and peanut butter. Combine all of the ingredients.
Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake for 20 minutes.
Cool Completely. Cut into squares and enjoy!
You heard that right. Trix. Krispies. No I am not kidding. Yes, they are as incredible as they sound.
Now, I have to admit, I have not tried the various other krispie recipes I’ve seen around lately. Making them anyway. I’ve certainly consumed my fair share. It is all the rage to do outrageous things to rice krispie treats and several of my friends have brought different batches around for me to taste. I haven’t gotten in on that action for two main reasons.
First, I love my recipe for the original rice krispie treats. They are incredibly gooey, perfectly rich and delicious. I cannot imagine a more perfectly easy treat. Second (and the “real” reason for not branching out), every alteration to the original seems to add gluten into the mix. Cake batter treats are delicious, but my Celiac sister and her gluten intolerant family cannot eat them. I’ve even seen a recipe for Lucky Charms treats that look very yummy, but again, it makes it hands-off for lots of my family members. With so many things already off-limits, I just didn’t feel right taking away the stand by good-for-everyone dessert.
Then I saw this genius idea for using Trix. Did you know that Trix are made from corn? Yes. Corn. Not wheat. Delicious, fruity corn. Non gluten, beautiful, colorful corn. Silly rabbit! These Trix are for everyone! I adapted this recipe to use a whole box of Trix and one bag of marshmallows. Why waste the little extra bits of either bag? Trust me, once they are combined into these amazing krispies not one little fruity ball will be left over.
I cannot begin to tell you the deliciousness of these. Truly. Like a bar version of fruit with a marshmallow dip. And, just looking at them makes you happy. That rainbow of colors winking out at your from beneath a layer of gooey butter marshmallow. Yuuuuuuuum.
Trix Krispies
adapted from Cravings of a Lunatic
1 (16 ounce) bag mini marshmallows
1 (10.7 ounce) box of Trix cereal (about 8 cups)
1/4 cup of butter
I use the empty butter wrapper to press my krispies into the pan. It’s already greased and won’t stick. You could also spray your spoon with non stick spray before using it.
I’m always trying to find new ways to use up bananas. Somehow, there are always a few growing freckles on my counter. Banana bread or delicious Monkey Bites are usually what I bake up, but a breakfast cookie intrigued me. These “cookies” have the texture of baked oatmeal, but since they’re dropped and baked on cookie sheets they get the cookie moniker.
These are dairy free, egg free and using gluten-free oats makes these babies a perfect snack for all you GF folks. They are soft and filled with flavor. Perfect for on-the-go breakfast or stashing in your bag for an afternoon snack. You could use blueberries or dried cranberries instead if you’re not a fan of raisins.
Here’s where the obvious food preferences of my children come into sharp focus. I called these cookies when offering them to my daughter, which made her decide not to even try them at first (she is her father’s non-sweet tooth child). Later in the day she consented to have one (and loved it) after I explained that it was oatmeal and not really a cookie cookie.
My son heard the word cookie from across the house and came bounding down the steps and lightning speed to gobble down three for breakfast. I was celebrated as the nicest, greatest mom ever because I said yes when he asked for more. The look on his face was priceless. Like he was trying to figure out what bizzaro world he’d woken up to where mom was doling out cookies for breakfast. It was great. Make up a batch and be a hero in your house too! Enjoy!
Breakfast cookies
makes 19 cookies
3 mashed bananas (ripe)
1/3 cup apple sauce
2 cups old-fashioned oats
1/4 cup almond milk
1/2 cup raisins
1/2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
Combine all ingredients in a medium bowl. Drop spoonfuls onto parchment lined cookie sheets, flatten slightly and bake at 350 degrees for 15-20 minutes.
I do not have an ice cream maker. This upsets me greatly. However, this recipe for strawberry ice cream doesn’t require a fancy confection making gadget. That fills my heart with joy and gladness. Just think, in only a few minutes you could be eating frosty creamy glorious ice cream. Added bonus, there’s no added sugar and it’s gluten and dairy free! Which means I can make it for our next family BBQ and my special-food-issues family members can ALL eat it! Celiac disease, diabetes and dairy allergies can just bite me! Hooray!
This ice cream uses coconut milk, which I’d never really used before. I was shocked to open the can and find it was solid. Then I read the side and saw that it was natural for it to separate and solidify in the can. Make sure you mix it up if your can has done this too. There’s liquid underneath, it just needs to be recombined.
Some frozen bananas and strawberries get blended up in a food processor (or a good blender would also work I’m sure).
It gets a little hit of vanilla and just enough coconut milk to make it creamy and smooth.
Only moments to sweet ice cream perfection. A little sweet and full of fruity goodness that everyone can enjoy. Yuummmy!
Non-Dairy Strawberry Ice Cream
adapted from The Primal Home
1 banana, sliced and frozen
2 handfuls of strawberries, frozen
1-2 tablespoons coconut milk
1/2 teaspoon vanilla extract
Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2 servings.
I think of butter mints alongside turkey and stuffing, not hearts and flowers. Thanksgiving always meant butter mints when I was a kid. My Nanny (English grandmother, not baby-sitter) would have a bowl of them sitting on top of her giant TV, temptingly out of reach. It was the best turkey day ever when I was tall enough to reach up and help myself to sweet buttery goodness that dissolved on my tongue. I’m not sure what made it pop into my head to make my own mints, but when I realized how EASY it is, I couldn’t wait until next fall. I decided to make some for Valentine’s Day (season). Which, as you may or may not know, runs from the second week of January until mid-February. It’s true. Just ask Hallmark.
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Bakerlady 