When I’m looking for a sweet/satisfying snack, THIS IS IT. If you’re looking for justifications for this indulgent snack, peanut butter has protein, banana is a fruit and chocolate has antioxidants. I may or may not use a bowl when I’m having this snack….a spoon is all you need.
Oops, I did it again. I got lost in the {ice cream cake} game.
They’re just so darn easy, I couldn’t resist.
This time I went for COLOR. I wanted the ice cream cake to be fruity and have a topping instead of fun stuffed inside. So, I went with mango sorbet, raspberry sorbet and topped it with vanilla ice cream and a big handful of toasted coconut.
Oh my word, what a glorious combination! Just that little bit of vanilla ice cream in there makes it feel super decadent. The mango & raspberry are tart so it’s a nice balance. Then you have the crispy coconut! It’s dangerous how simple it is to make…
When I was young I absolutely loved Taco Night and Hamburger Night. You know why? It was all about customizing and getting EXACTLY what I wanted for dinner. I’ve learned that as a parent, these types of dinners are so nice when you have picky eaters to feed. Fresh Spring Rolls to the rescue!
Not into shrimp on your spring roll? Don’t worry, I’ll make you one with out.
Want a lot of mint? I’ve got you covered. Noodles only? Let’s try that. And weird!
I’m the one that goes for the avocado in my spring roll. Casey goes classic and Cooper does it all sans avocado & shrimp. We all get exactly what we want. There’s so much comfort in that.
Here’s what this past week looked like:
The universe sends messages. You just have to look for them.
I did a fun interview with Mom.me as apart of their Cooks We Love Series. Check it out here.
The Little Big Blog made my Bacon Pea Pizza
Hey! If you make a Shutterbean recipe and you post it to Instagram, will you hashtag it #shutterbean so I can see? THANK YOU!! I seriously LOVE to seeing one of my recipes in your kitchen. It makes me so happy.
I saw this “breakfast banana split” on thekitchn a few years ago and it left an impression somewhere in the depths of my crazy brain. It’s kind of funny how changing the way you slice something (like a banana!) can trick your brain into thinking it’s something entirely different altogether. On this banana “split,” I added a mound of Greek yogurt, fresh strawberries, slivered almonds, toasted walnuts, coconut and finished it with a drizzle of honey. I can imagine that if we want it to be a little more indulgent, we could had a drizzle of chocolate and or chocolate chips, a dollop of strawberry jam and some toasted peanuts- sundae style. Either way… a simple tweak can make something relatively healthy feel super indulgent. Enjoy!
My default dessert for the Summer is some kind of cake studded with berries that can be served warm with vanilla ice cream. If I’m gonna turn my oven on during the summer, the cake also should be something I can easily eat for breakfast. I mean…cake can always be eaten for breakfast, but sometimes you want a little fruit mixed in. You know what I mean?
This is the second time I’m going to tell you that it’s impossible for me to have raspberries in the house for a recipe because I end up eating them before I get a chance to make a recipe. Then I’m like grreeeeeeeeeat let’s do this whole thing over again. With that said, it took me awhile to get around to making this cake. I swear the recipe I ripped out from Bon Appetit has lived in EVERY single room of my house for the past month or so…hounding me…telling me to PUT BERRIES IN A CAKE not just into your face.
And it happened. And it was good. A lemon cake flavored with olive oil with juicy berries nestled in on top. The cake part isn’t too sweet and then the topping is, so it’s got that save-the-muffin-top- for- last quality to it. Does that make sense? Are you also a person who saves the best part for last? Did we just get a visual of a muffin top jean situation? Sorry.
