Watermelon American Flag Sheet ‘Cake’

I cannot believe the 4th of July is tomorrow! It feels like I just took my Christmas tree down, when in reality, it’s almost time to put it back up again!

4th of July Watermelon Flag Cake

I really wanted to make a fun dessert for tomorrow, but wanted to keep it pretty healthy and light. I’m sure many of you have seen those watermelons cut into the form of a cake and then frosted with whipped cream right?

So let’s pretend that watermelon cake had a baby with a patriotic flag sheet cake, and well..

This is what I came up with! :)

First thing, cut your watermelon. I cut mine into rectangular strips so they would be easy to assemble in the baking dish.

howtocutawatermelon

4th of July Watermelon Cake

First you add a layer of watermelon, and then frost it with a layer of whipped cream. You can make this vegan by using Coconut Whipped Cream if you would like.

4th of July Watermelon Cake

Then add more watermelon…

4th of July Watermelon Cake

And then a nice generous spread of more whipped cream.

4th of July Watermelon Cake

Then using blueberries and raspberries, assemble the good ol’ American Flag!

4th of July Watermelon Cake

Watermelon Flag Cake
 
It may look like your typical 4th of July sheet cake, but it has a nice 'healthy' surprise that's used instead of cake! Fresh Watermelon!
Ingredients
  • (This recipe makes an 8x8 or 9x9 size sheet cake)
  • ½ watermelon, cut into strips
  • 1 pint heavy whipping cream
  • 8TB. powdered sugar
  • 1 TB. vanilla
  • Blueberries, raspberries
Instructions
  1. Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
  2. Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
  3. Frost the watermelon layer.
  4. Then add another layer of watermelon.
  5. Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
  6. Make an American Flag with the berries.
  7. Keep in the fridge until ready to serve!

 

4th of July Watermelon Cake

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Happy Fourth of July friends!!

Chocolate Birthday Cake

Every year on my birthday, I go all out on Dessert. I indulge in something sinfully delicious, and it’s been a tradition that I really really really enjoy. Like really.

Of course I don’t wait a whole year to have dessert, but if I do happen to be in a situation where dessert is present, I usually don’t eat a big (regular) serving. (Even though I’d be all over that warm brownie and ice cream.)

But on my birthday, I eat a nice big serving of my favorite dessert…

And usually, I’ll eat it for dinner.

Chocolate Ganache Birthday Cake via The Diva Dish

It all started in 2010  when I was 8 months pregnant with my first baby. It was my birthday, and my husband and I went to the Del Mar fair in San Diego. We had been walking all day and I’d watched my husband eat one fried treat after the next. I was insanely jealous because at that time, I was still really careful with what I ate.

As we drove home that night, I got a little sad because I hadn’t allowed my self to enjoy a treat, even on my DANG BIRTHDAY!! I decided that night I wasn’t going to restrict my self so much, and I would allow my self to enjoy dessert here and there without feeling so much guilt.

So I made my husband stop at In N Out for a chocolate milkshake.

Chocolate Ganache Birthday Cake via The Diva Dish

I remember enjoying that milkshake SO much, almost feeling a kid who had no shame in pounding down a few pieces of birthday cake without their parents noticing.

Since then, I’ve made it a tradition to have a rich dessert each year on my birthday. And for the past 4 years I’ve made it a tradition to have it be an insanely rich chocolate cake.

This year I asked my mom to send me chocolate cake recipe from my grandmas cookbook. She sent me this one:

 

photo

(If you’ve ever made The Pioneer Woman’s Chocolate Sheet Cake, you will notice the recipe is pretty dang similar.)

Now, let’s talk about oleo!

Just kidding. Do they still make oleo?

Chocolate Ganache Birthday Cake via The Diva Dish

I decided that my grandmas PTA cake would be the best base for my birthday cake. But I didn’t stop there.

Next, I made a Whipped Chocolate Buttercream. Back in the days when I used to make cupcakes for people, buttercream was my most requested frosting. I could make it with my eyes closed, and could eat it with my eyes closed too!

Then to top it all off, I poured a dark chocolate ganache over the entire cake.

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate ganache IS my favorite food, in all seriousness.

If I read chocolate ganache on a  dessert menu, I order it. No matter what.

Now, You could leave the cake as is, but I think we all know that sprinkles on birthday cakes are a requirement. Bonus points if you use chocolate jimmies! My grocery store didn’t have any, which practically sent me into depression, but I recovered quickly.

Rainbow sprinkles work wonders.

Chocolate Ganache Birthday Cake via The Diva Dish

5.0 from 2 reviews
Chocolate Ganache Birthday Cake
 
Ingredients
  • (For the cake)
  • 2 sticks butter (or 1 cup coconut oil)
  • heaping ¼ c. cocoa powder
  • 1 c. water
  • 2 c. flour (can use white whole wheat, spelt, or oat flour)
  • 2 c. sugar (can use coconut sugar)
  • dash of salt
  • ½ c. buttermilk
  • 2 eggs, beaten
  • 1 TB. vanilla
  • 1 tsp. baking soda
  • (For the Whipped Chocolate Buttercream)
  • 3 sticks softened butter
  • 1 pound powdered sugar
  • 3 heaping TB. cocoa powder
  • 5-6 TB. heavy whipping cream
  • 1 TB. vanilla extract
  • (For the Ganache)
  • 1 c. heavy cream
  • 1 c. chopped dark chocolate
Instructions
  1. Preheat the oven to 350.
  2. In a medium bowl, whisk together the flour and sugar, then set aside.
  3. In a sauce pan, add the water and bring to a boil.
  4. In another sauce pan melt the butter and cocoa powder. Once the water is boiling, add it to the butter/cocoa mixture and let boil for about a minute.
  5. Remove from heat and let it cool for a minute.
  6. Fold in the chocolate mixture into the flour mixture. Don't over mix.
  7. In a bowl, whisk together buttermilk, then eggs, vanilla, and then baking soda.
  8. Slowly fold it into the cake batter.
  9. Grease two round cake pans, or a jelly roll pan, and bake for 20-25 minutes.
  10. Allow the cake to cool COMPLETELY before removing.
  11. (Make the Whipped Buttercream)
  12. In a mixer, whip the butter until it's creamy. Add in the rest of the ingredients and beat on high until whipped and all combined.
  13. Spread the frosting on top of one cake layer, then place the other cake on top. Spread more frosting on top and all around the sides. Use all the frosting, mostly in the middle and on top. Place in the fridge for a few minutes to set while you make the ganache.
  14. In a small bowl add the chocolate.
  15. In a sauce pan, heat the heavy cream on low/medium heat until it is about to boil. (Don't overcook.)
  16. Pour the heated cream over the chocolate and let it sit for 2-3 minutes, then stir it slowly till the chocolate has melted and it's creamy. Let it sit for about 5 minutes so it cools.
  17. Pour the ganache over the entire cake, top with your favorite toppings and enjoy!
  18. (Keep cake refrigerated, but let it sit out for about 20-30 minutes before serving.)

 

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

Chocolate Ganache Birthday Cake via The Diva Dish

So the moral of the story is, eat dessert on your birthday. No if’s, and’s, or big butts about it.

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream


I don’t mean to brag, but I consider myself a connoisseur of the chocolate aisle in the grocery store. I find myself there often. Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream
I’m often browsing the different types of chocolates, mostly dark, and I always find myself reaching for the same brand of chocolate, Green & Black’s Organic Chocolate. They are an all organic and Fairtrade certified company and they are my favorite chocolates to snack on and bake with. During the day I’ll grab a few squares of the 85% Dark Chocolate, and BAM! I’m a new woman!

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

With summer quickly approaching in Vegas, I find my kids (and myself) craving cold and satisfying treats. Popsicles and smoothies are usually our go-to, but lately my kids have been on a milkshake kick. Do ya blame them?!

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

I wanted to create something that was light and refreshing, but also indulgent and sweet for those hot summer afternoons. I knew that the Dark Chocolate Mint Bar would go perfectly with coconut ice cream! But then…

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

Fold in that Mint Dark Chocolate in some coconut whipped cream for a topping on the milkshake and it takes everything to a whole new level.

A level I like to call perfection.

Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

4.9 from 17 reviews
Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream
 
Ingredients
  • (For the Milkshake)
  • 1 pint good quality coconut ice cream OR coconut Greek yogurt frozen ice cubes
  • 1 tsp. vanilla extract or vanilla bean paste
  • ¼ - ½ c. coconut milk
  • 12 squares GREEN & BLACK'S ORGANIC Mint Dark Chocolate
  • Ice-optional
  • (For the Whipped Cream)
  • 1 can full fat coconut milk, placed upside down in the fridge overnight
  • 1 tsp. vanilla extract or vanilla bean paste
  • 4 TB. pure cane powdered sugar
  • 6 squares GREEN & BLACK'S ORGANIC Mint Dark Chocolate, finely chopped
Instructions
  1. Make the whipped cream first. Turn the can right side up and open. Remove all of the thick cream and discard or save the water for later use.
  2. Whip the cream and the rest of the ingredients (not the chocolate) together with beaters or a mixer until fluffy, about 3-5 minutes.
  3. Fold in the chopped chocolate.
  4. Cover and place in the fridge until ready to use.
  5. To make the milkshake, place all ingredients in a blender and blend until creamy.
  6. Top with the whip cream.
  7. Eat immediately and enjoy!
  8. Serves 2 milkshakes or 4 small ones.

  Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

The second I finished whipping these up my girls were jumping up and down begging for a glass! Too bad I didn’t share… Just kidding! I let them have a sip ;).

They loved the little bits of mint chocolate inside, which added a whole new level of excitement for them. Being a kid is the greatest right? The whipped cream was probably my favorite and I can definitely see using it again for other sweet treats in the future!

 Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream Dark Chocolate Mint Chip Coconut Milkshake w/ Mint Chip Coconut Whipped Cream

Have you ever tried Green & Black’s Organic Chocolate? It’s amazing and made in great taste! There are 11 flavors!

Dark Chocolate:  Dark 70%, Dark 85%, Hazelnut & Currant, Mint, Maya Gold, Ginger, and Spiced Chili

Milk Chocolate:  Milk Chocolate, Almond, and Toffee

White Chocolate:  White Chocolate

If you had to choose your favorite chocolate bar, which would it be? Answer in the comments below for a chance to win a $100 cash equivalent gift card plus a GREEN & BLACK’S ORGANIC Chocolate prize pack! (I always choose 85% Dark Chocolate every time! :) )  

 

This sweepstakes is sponsored and fulfilled by BlogHer

 

Disclaimer: This is a sponsored post written by me on behalf of GREEN & BLACK’S ORGANIC Chocolate. All opinions are 100% mine.

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post

2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post

3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post

4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This sweepstakes is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 5/21/2015 – 6/30/2015.

Be sure to visit the Green & Black’s Organic Chocolate brand page on BlogHer.com where you can read other bloggers’ posts!

Single Serving PB Cup (Quick Dessert!)

Sometimes mommy just needs some candy.

Single Serving Dark Chocolate PB Cup via The Diva Dish

Like when your husband comes home from work with a king size bar of Reese’s Peanut Butter Cups and you just watch him take each bite wishing he would share, but secretly hope he doesn’t.

So twisted.

Single Serving Dark Chocolate PB Cup via The Diva Dish

Or when you are convinced your 3 daughters have Pre menstrual like symptoms and you have a bag of pink shiny peeps just SCREAMING your name to offer you a tiny glimpse of sanity…

Single Serving Dark Chocolate PB Cup via The Diva Dish

Sometimes we need candy. Sometimes we need chocolate. And sometimes we need peanut butter chocolate candy.

Single Serving Dark Chocolate PB Cup via The Diva Dish

5.0 from 1 reviews
Single Serving PB Cup (Quick Dessert!)
 
Ingredients
  • 1.5 TB chopped dark chocolate, melted
  • 1 TB natural PB
Instructions
  1. Get 3-4 cupcake wrappers and stack them together.
  2. Add half of the melted chocolate to the bottom of the wrapper. Using a spoon, push some of the melted chocolate up all the sides of the wrapper. Not the whole way, just a little bit.
  3. Next spoon on top the peanut butter.
  4. On top of that, add the rest of the melted chocolate, and carefully spread it over the top of the peanut butter.
  5. Place the peanut butter cup in the freezer for about 5 minutes to set, then enjoy!

 

Single Serving Dark Chocolate PB Cup via The Diva Dish

If you want to jazz this dessert up even more, chop up the PB cup and fold it into Banana Ice Cream or Greek Yogurt/Greek Yogurt Ice Cream for double the protein!

Now go enjoy that candy!

Healthy Baked Chocolate Chip Donuts

*My kids request donuts often, and I love baked donuts that I can make from home as a healthier alternative! These are made with pancake mix, so half the work is already done for you! Enjoy these Healthy Baked Chocolate Chip Donuts with your kids anytime without the sugar overload!*

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We live somewhat close to a donut shop, and every so often on a  Saturday we will walk over with the kids and get them their favorite chocolate donuts! There is also a green juice place next door, so usually I’ll grab my breakfast there and then stare them down with jealousy as they eat.

It’s a wonderful family tradition.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

I’ve made quite a few baked donuts at home, but I always seem to have a problem with the texture. Especially if I have used bananas in the batter, then I just feel like I’m eating a circle sized banana bread. But lately I’ve been baking with pancake batter, and for some reason the texture has been just perfect!

Light, airy, but still cake like. All that’s missing is a rich chocolate frosting with 1/4 cup of chocolate sprinkles on each donut.

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Even better, these things bake up in a little over 10 minutes, and you don’t have to wait in a long line only to find out the parent in front of you took the last chocolate donut that would have belonged to your 4 year old. Thank goodness for a game of rock, paper, scissors with your husband to see who has to relay the message to her…#firstworldtoddlerproblems

Speaking of my husband, he ONLY eats glazed donuts. I just. I can’t. It’s all about the cake donut my friends. Am I right?

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Also, I’ve talked about my love for Kodiak Cakes before, and I swear they aren’t paying me to say this, but they have been my favorite pancake mix to use! I just LOVE the ingredients, so if you haven’t ever tried it, definitely do so!

And while you are at it, drizzle some good quality melted chocolate over the top of your donuts. When the chocolate hardens on the soft donut it’s OH SO GOOD!

Healthy Baked Chocolate Chip Donuts from The Diva Dish

5.0 from 1 reviews
Healthy Baked Chocolate Chip Donuts
 
Ingredients
  • 1 c. pancake mix-I used Kodiak Cakes
  • 2 TB. cocoa powder
  • ¼ c. coconut sugar
  • 1 egg
  • 2 TB. melted coconut oil
  • ½ c. milk of choice
  • ¼ c. mini chocolate chips
Instructions
  1. Whisk the pancake mix, cocoa powder, and coconut sugar together.
  2. Then add the egg, coconut oil, and milk and whisk until combined.
  3. Fold in the chocolate chips.
  4. Grease a donut pan.
  5. Add the batter in a large plastic bag, and then cut the corner off.
  6. Pipe the batter into each donut, filling almost all the way to the top.
  7. (This should make about 5 regular sized donuts.)
  8. Bake at 350 for 12-14 minutes.
  9. Let cool and then remove from the pan.
  10. Top with desired toppings~I drizzled some melted white chocolate over and it was delicious!

 

Healthy Baked Chocolate Chip Donuts from The Diva Dish

Healthy Baked Chocolate Chip Donuts from The Diva Dish

In the spirit of Valentines, feel free to sprinkle a touch of pink love on each donut. It appeals to little eyes even more! No pink box needed ;).

Breakfast Ice Cream!

I’m always trying to get creative with food for my girls, but with the least effort possible. That’s ok right?

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Morning rolls around and frankly, I’m just not in the mood to be creative. I stayed up way too late the night before watching The Bachelor and Google-ing things like, “How come I’m so hormonal at 36 weeks pregnant?”

Then the sun rises and I hear the little pitter patter of feet come to the side of my bed and little tiny voices saying, “Mom…Mom…Can we watch Princess Videos on your phone?”

Yes babies. Until 10:30, then wake Mommy up my sweethearts.

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

I love morning time with my girls, but as they get older I’m seeing how our morning routines are getting shorter and ending quicker. What used to be roll out of bed and watch Mickey has turned into…Run down stairs and eat, grab your clothes and let’s head to school. (And not be late again for the 56th time.)

As hard as some days are, I can’t help but get emotional (no seriously, I can’t help it) knowing that the first thing they want in the morning is to come and see me. Or my phone.

But let’s just go with me.

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

So we’ve been trying new things for breakfast, and not turning it into such a ho-hum, let’s go rush to school kind of morning. Making it just a little more special than a smoothie or a quick bowl of cereal, but still the same amount of time!

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

And this breakfast can be made at 6 a.m. when the sunrises, or at 10:30 when your kids have watched 3 movies and let you sleep in…

It taste delicious no matter what time it is!

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Breakfast Ice Cream
 
Ingredients
  • 1 c. plain greek yogurt
  • Honey to taste
  • 1 tsp. vanilla extract
  • Toppings of choice
Instructions
  1. In a bowl, mix together yogurt and honey to taste. (It all depends on how sweet you like it.)
  2. Using an ice cube tray, add yogurt to individual cubes.
  3. Freeze yogurt cubes for at least two hours or until frozen. (Overnight is perfect, so that way it's ready in the morning.)
  4. When ready, add yogurt to a food processor or blender, plus vanilla.
  5. Turn on the machine and let the yogurt come to ice cream consistency. If needed add a few splashes of milk. (Careful, too much milk will make it not so thick.)
  6. Eat immediately, or store in an air tight container in the freezer until ready to eat. (If you store the ice cream in the freezer, allow it to thaw a few minutes before eating.)
  7. Top with your favorite breakfast toppings and enjoy!!

Made with Love using Chobani :).

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

What I love about this breakfast is that it’s full of protein, naturally sweetened, and it makes for a sweet and unexpected treat in the morning. You can dress it up any way you like, even with colorful sprinkles!

To make this quick in the morning, freeze the cubes the night before so all you have to do is pop it in a food processor or blender in the morning and you are ready to go!

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

I swear, Greek yogurt is one of my favorite foods right now! It’s just so versatile, and you can create so many fun recipes with it! Not to mention it’s full of amazing benefits, including protein, which is sometimes hard to get kids to eat enough of!

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Healthy Ice Cream, For Breakfast! Two Ingredients, Protein Packed, Mom Approved! the diva-dish.com

Cheers to Ice Cream for Breakfast!

 

Healthy Banilla Peanut Butter Milkshake

I don’t know about you guys, but this is kind of how I feel after the holidays…

Tired, chocolate all over my face, hair in a bun because I’ve been doing lots of “relaxing”…

It’s not pretty.

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

I know in years past I’ve written out a few things I learned the previous year, and goals that I wished to accomplish the following year. But I won’t do that today.

Because I’m really bad at deadlines and goals.

And because I said I was working on a breakfast e-book last May, and I hoped to have it done by the start of the school year 2014.

And It’s not done. Not even close.

I actually didn’t make a ‘list’ of goals for this year because If there is anything the year 2014 taught me it’s that things happen, and plans go out the window, and most likely we won’t be prepared for things to come.

How’s that for motivation?

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

Let’s cut the Debby Downer crap and say even though this was a ‘harder’ year for me (and maybe some of you too), I was tremendously blessed and I think I may have turned into a grown up.

Almost.

Bachelor starts Monday, so there’s that.

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

SO whatever this year may bring, I say Bring It On! If there is ONE thing I’ve learned this year it’s that no matter what, things will be ok and work out for the best.

Unless of coarse there really is a chocolate shortage like everyone is talking about, then by all means START FREAKING OUT!

And don’t forget to drink a lot of milkshakes. Healthy ones and some not so healthy ones ;)!

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

Healthy Banilla Peanut Butter Milkshake
 
Vegan, Diary Free, GF, Healthy
Ingredients
  • 1 large banana cut into slices and frozen
  • 1 spoonful of natural peanut butter
  • 2 tsp. good quality vanilla extract, or vanilla bean paste
  • dash of salt
  • a few splashes of non dairy milk
Instructions
  1. Add all ingredients in a blender and blend until nice and creamy!
  2. Sip through a straw or eat with a spoon! Enjoy!

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

I promise I’m going to start working hard on that e-book! I already have TEN recipes, but I really want to have at least 25. So if there are any special breakfast request, let me know! The goal for this book is quick, healthy, easy, kid friendly, and of coarse delish! :)

Healthy Banilla Peanut Butter Milkshake, The Diva Dish

P.S.

I also swear I’m going to work on painting my nails more often. #nomorechippednailpolish

P.P.S

Im having a baby in like a month or so?! AHHHH! I can’t wait to kiss that little baby’s face!

Orange Rolls

It’s not December is it? Because my girls are still wearing their Halloween Costumes, and I think my husband just threw away out our pumpkins last week.

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Although, I feel like it is December because we’ve had treat after treat being dropped off at our house and I’ve been consuming more than enough peppermint, eggnog, and gingerbread sugary treats.

I’ve learned that being pregnant in December is just cruel, because you already have food aversions to healthy foods, and carbs and sweets are the ONLY thing that sounds good. Throw in the cold weather, which equals sweat pants and oversized sweaters and well…

HOLY CRAP. I now have a baby bump in the front….

And in the trunk.

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Fast forward to cinnamon rolls.

My daughter and I have this cooking bond, which is my most favorite thing in the whole wide world. She will watch cooking shows, look at food pictures, and be right beside me in the kitchen.

Lately her and I have been recording every episode of The Pioneer Woman. Boo loves her show the most, and I think because a lot of her food looks.so.good!

That and she has horses, dogs, a farm, and usually dessert ready to eat when desired. Every 4 year olds dream right?!

And mine.

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During one episode she made these delicious orange rolls that seemed SO easy to make. I loved how she made everything in a pot, and I could let the dough sit in the fridge for two days and pull it out when we needed.

Of coarse her rolls are amazingly delicious as is, but I decided I wanted to play around with the ingredients to see if I could make them using coconut oil and sugar.

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I’ve made cinnamon rolls before using those ingredients, so I was excited to try this version with a citrus twist! I think cinnamon rolls are the perfect Christmas morning breakfast, and Orange rolls seem even better!

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My little helper. She snacked on blueberries while spreading the marmalade. And by snacked I mean ate the entire thing.

She’s currently at a pack a day. I’m worried.

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One thing I’ve always done with cinnamon rolls is cut them using dental floss. It’s something my high school boyfriends mom taught me. (HI!!)  She was a great cook, and I would often try and help her in the kitchen.

Then we would all joke how I was a horrible cook.

And now I have a food blog.

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The great thing about these rolls is that the dough can sit in the fridge for at least a day or two, so if you want fresh warm rolls in the morning, you don’t have to start the rising process at 3 a.m. All it requires is about an hour of rising, so now you can start at 5 am. (Because who sleeps in on Christmas morning?!)

Oh yea, my husband.

Ba Humbug.

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I’m so glad that Christmas morning is only two weeks away, because I don’t think I can wait any longer to have something sweet!

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Oh wait…Is that the doorbell?

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5.0 from 1 reviews
Orange Rolls
 
Adapted from The Pioneer Woman's Orange Rolls
Ingredients
  • 2 c. full fat coconut milk, regular milk, or milk of choice
  • ½ c. coconut oil
  • ½ c. coconut sugar or maple sugar
  • 1 pkg. active dry yeast
  • 4 cups, plus ½ c. extra reserved, flour. (You can do half whole wheat half all purpose)
  • ½ tsp. heaping baking powder
  • ½ tsp. baking soda
  • ½ TB. salt
  • Melted coconut oil for the inside
  • coconut sugar for the inside
  • orange marmalade (a natural brand)
  • cinnamon, nutmeg, cloves for the inside
  • sprinkle of salt for the inside
Instructions
  1. To make the dough:
  2. In a pot over the stove, heat milk, oil, and sugar.
  3. Whisk together and heat just until the mixture begins to boil. Then remove from heat and let cool until the mixture reaches 110 degrees. I use a candy thermometer.
  4. When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
  5. Let it sit for a few minutes.
  6. Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
  7. Let the lid sit on top of the pot in a warm place and let it rise for at least an hour. You want it to almost double.
  8. Once that happens, then add in the remaining ½ flour, baking soda, baking powder, and salt. Stir together.
  9. You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
  10. When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
  11. Spread a layer of orange marmalade over top the dough, followed by some melted coconut oil to coat the entire surface. Then sprinkle on some coconut sugar, followed by a sprinkle of cinnamon, nutmeg, and ground cloves. (I didn't measure, I just kind of sprinkled over the top until it was coated. (Not heavily with spices, but just enough.)
  12. Begin to roll the dough, starting with one side and working your way to the other.
  13. Cut the rolls and place on a baking sheet.
  14. Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
  15. Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
  16. Top with the glaze or frosting of choice immediately.
  17. For the glaze I used the pioneer woman's recipe, only because my husband insisted, but you can use a healthier recipe by using cream cheese, some honey, orange juice, vanilla, and orange zest!

For the original recipe go HERE on the Pioneer Womans site.

For a healthy frosting recipe, check this out HERE on Naturally Sweet Recipes.

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My husband insisted if I was making the rolls ‘healthier, (as if I was putting kale in them), he wanted the original frosting. He was in charge of pouring it on and well…they were swimming in it.

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I removed the rolls onto a separate tray so they didn’t become soft little pillows of sugar. Although, that sounds good.

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I promise I’ll post a non-sweet recipe next time. Something with kale. :)

 

Mini Pancake Muffins (Pumpkin)

Who doesn’t love pancakes in the morning?! What if we turned them into Mini Pancake Muffins perfect for those little hands! (And not to mention, perfect to eat when time is short!) Keep reading for the recipe!

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I’ve never understood people that don’t eat breakfast, or aren’t very hungry in the morning. I feel like they can’t be trusted…

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I go to bed thinking about what I’m going to have for breakfast, I wake up in the middle of the night wanting that breakfast, and I get up in the morning rushing to go eat that breakfast. Almost before I do anything, like put my glasses on. Or get my children out of their bed.

Luckily for me, my girls are just as excited about breakfast, and usually remind me at 6 in the morning it’s time to get up RIGHT THIS SECOND and make it for them because they might pass out of starvation.

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My four year is the most particular about the foods she eats, so I usually get asked every morning if she can have Cheerios, water, and five pounds of blueberries. As easy as it is to sometimes let her get her way, I’m trying my best to offer her different suggestions. (And let’s be honest, blueberries aren’t cheap when you buy them by the pounds…)

I usually can do pancakes with her, but not waffles. Unless I lie and tell her it’s a pancake, then I’m in the clear. But don’t add blueberries to the batter because she will react as if you cut off all her hair in the middle of the night while she was sleeping. Dramatic? No, total reality. She definitely doesn’t get it from me…

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So I took a big leap of faith and decided to make muffins out of pancake batter. I thought it would be fun to make them bite because for some reason kids LOVE mini foods! I added a few chocolate chips on top, which was a risk, but it definitely went over well. I also thought about making these banana muffins, which you could do, but I bought 47 cans at the beginning of pumpkin season so I’m trying my best to use those up!

Oh boy…these were good!

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My girls dipped theirs in pure maple syrup, but you could definitely drizzle it on top as well! Even adding a little melted butter or coconut oil on top would be heavenly!

These, my friends are 4 year old dramatic princess approved!

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Mini Pancake Muffins (Pumpkin)
 
Ingredients
  • 2 c. pancake mix, I used kodiak cakes protein pancakes because they have the best ingredients
  • 1 c. milk of choice
  • 1 chia egg=1 TB. chia seeds mixed w/ 3 TB. cold water. (let sit for 5 minutes.) OR one egg
  • ½ c. coconut sugar
  • ¼ c. melted coconut oil
  • 1 c. pumpkin puree-Can sub mashed banana
  • 1 TB. pumpkin pie spice
  • 1 TB. pure vanilla extract
  • Chocolate chips to top muffins with
Instructions
  1. Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
  2. Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about ¾ full. Top with a few chocolate chips.
  3. Bake in the oven at 350 for 18-20 minutes, or until they are done.
  4. *If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)

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Just looking at these muffins makes me hungry for 2nd breakfast!

Wait, what? You don’t have 2nd breakfasts? Oh…It must be a 29 weeks pregnant thing than right?

Right????!!! 😉

No Bake Chocolate Peanut Butter Cookies

There was this one time last week where I’m positive people wanted to call CPS on me…

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It was a day like every other. The girls requested to dress them selves, which meant rain boots, pink dresses, matching head bands, and crocs. My 4 year old did the makeup of her self and the two year old. Although they looked as if they both had black eyes, I’ve learned in my few years of being their mommy that I need to pick my battles wisely. Rain boots and black eyes for make-up were fine in my book…that day…

We entered into the store, Hobby Lobby, and the girls eyes lit up as they noticed Christmas, Halloween, and pink sparkly things placed strategically around the store. I knew immediately keeping them in the cart was going to be nearly impossible…I knew things might end badly. I should have turned around. But I didn’t.

I became too confident in my parenting skills.

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As we walked around the store searching for the things I needed, all the trinkets and sparkly things started to affect the children. GREATLY. They ran, they screamed, they grabbed, they pulled. (By they I mean the two year old.) I tried my best to keep them in control, threatening them with loosing toys and iPad time, then bribing them with old food at the bottom of my bag.

Then things got bad. Real bad.

The two year old had about had it. I tried my hardest to buckle her in the cart, but the screams made it embarrassing and impossible to continue. As we headed for the checkout line I stupidly let me girls play with the GOSH FREAKING DARN toys that sit near the register.

DUMB Arielle. DUMB.

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I noticed the two year old taking a liking to a pink unicorn and in my head knew crap was about to hit the fan. I planned an escape rout in my head, which involved dropping the toy and running out the door.

But then, in the process of the toy being dropped and the screams beginning…The 4 year old had to pee. BAD. BAD as in it’s coming out bad. So we rushed to the back of the store, one child holding them selves, the other screaming a scream only people have nightmares about.  We then rushed into the bathroom stall and handled business.

The two year old was still screaming, and this time even louder. I tried everything I could to calm her, but clearly she wasn’t having it. A good 10 minutes went by in that bathroom, because I was too embarrassed to leave. I thought, maybe if she just stops we can run out and no one will notice.

Then an employee comes to check on us, ya know, because it sounded like I was BEATING MY CHILD. At that moment I knew I had to leave.

 

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As we walked to the front of the store with the screaming, legs and arms flailing child in my arms, I saw and felt each entire person’s eyes glaring and me. I could read their thoughts,  “Unfit mother, spoiled brats, OMG SHE’S PREGNANT WITH ANOTHER!!”…

I had to bite my tongue from screaming, “WHAT THE HECK IS EVERYONE LOOKING AT?!”

As we got in the car, dramatically I might add, I sat there and started to laugh…and then cry. No way did that just happen.

And as I looked up in my rear view mirror to look at my two precious darling little divas, I heard a quiet whimpering voice say,

“Mommy…Can I have a Chookie?”

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5.0 from 2 reviews
No Bake Peanut Butter Chocolate Cookies
 
Ingredients
  • ½ c. honey
  • ¼ c. coconut oil
  • ¼ c. unsweetened cocoa powder
  • dash of salt
  • ½ c. peanut butter or almond butter*
  • ¾ c. quick oats
  • ⅓ c. dried cranberries
  • ⅓ c. unsweetened coconut
  • 2 TB. chopped dark chocolate
  • 1 TB. chia seeds
  • * If you use a more natural peanut butter, they tend to have more oil to them. Take this into consideration when making the cookies. You may need to take a way 1 TB. of coconut oil if your nut butter seems really oily.
Instructions
  1. In a sauce pan, melt honey, coconut oil, and salt. Stir in cocoa powder and nut butter until combined and melted, about 2-3 minutes.
  2. Remove the pot from the heat, cover it with a lid, and let it sit for about 5 minutes.
  3. Remove the lid, stir in the oats, cranberries, coconut, chocolate, and chia seeds.
  4. Using a small cookie cutter, scoop the cookies out onto a baking sheet fitted with parchment paper or baking mat.
  5. You can top the cookies with additional coconut if desired.
  6. Place the cookies in the fridge and let them set for at least 30 minutes. Keep them in an airtight container in the fridge.
  7. Enjoy!!
  8. Adapted from Food Network Magazine

 

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And that my friends is why I will never go to the store ever again in my life.

The end.