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Pineapple Upside Down Cupcakes

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pineapple upside down cupcakes

I remember growing up that having a Pineapple Upside Down cake was always a special treat. For some reason, I grew up thinking that it was some sort of difficult recipe to make.  I mean it had to be right?  You had to magically make this cake that after you baked it and inverted it that there were these pineapples and cherries perfectly and symmetrically placed on the, now top, of this cake.  It was like some sort of magic.

I can’t be the only one who thought this growing up was I?

Fast forward to about a year ago, and I finally realized that not only was this sort of cake insanely easy to make, but that making your own cake batter (no, not out of the box) was really easy as well.  WHY HAD I NEVER TRIED TO MAKE A CAKE FROM SCRATCH BEFORE!? Annnndddd….why did I not know that there were other fruit combinations to make upside down cakes with!? WHYYY had people been hiding this secrecy from me!?

mini chef mondays pineapple upside down cupcakes

My vow to my girls —>>> make all the upside down cake things while they are growing up.

Last Christmas, we went over to Andrew’s brothers house and his sister had made pineapple upside down cupcakes.

WHATTTT!?

mini chef mondays making pineapple upside down cupcakes

Again, I was left with this feeling of why? Why did I not know or even think of this before? So, I was determined to make them at home.  This recipe make 12 large cupcakes, so if you wanted them smaller you could definitely adjust for that.  They would be adorable as mini cupcake bites. We use strawberries in this recipe instead of cherries because not only is the flavor combination delicious, but *most* store bought cherries have a ton of red dye in them and we try to avoid dyes in our home. Also, because I once saw a documentary on how maraschino cherries are made and it weirded me out HAHA.

Anywho…. We made a family day out of this one and we all pitched in to help make these Pineapple Upside Down Cupcakes.  Well, Baby just really enjoyed screaming until someone put more food in her mouth. Skibbles was so confused about why we were putting fruit in the bottom of the pan when I told her we were making cake and kept saying, “no, mama, I want cake”.  Luckily, she eventually saw that we really were making pineapple upside down cupcakes and the meltdown didn’t last too long.

how to make pineapple upside down cupcakes

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Pineapple Upside Down Cupcakes
Author: Larisha Campbell
Ingredients
  • 1 1/3 cup flour
  • 1/2 cup unsalted butter melted, divided
  • 1/2 cup whole milk
  • 1/4 cup vanilla greek yogurt
  • 3/4 cup brown sugar + 1 tbsp divided
  • 1/4 cup white sugar
  • 1/2 tbsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 pint canned pineapple finely chopped (1/2 can crushed if store bought)
  • 3 large strawberries halved
Instructions
  1. *For the following recipe, we made 6 large cupcake. Adjust accordingly to make smaller ones.
  2. Preheat oven to 350 degrees.
  3. In the bottom of each cupcake tin, brush 1/4 cup melted butter evenly amongst the 6 tins.
  4. Evenly divide pineapple in a ring along each tin and place one half of a strawberry in center of pineapple.
  5. Take 1 tbsp brown sugar and evenly sprinkle on top of pineapple/strawberry mixture.
  6. In a bowl, mix remaining dry ingredients together with a whisk.
  7. Then add wet ingredients and whisk together until no lumps remain.
  8. Evenly divide mixture to each tin.
  9. Bake 25-28 minutes or until golden brown and toothpick inserted comes out clean.
  10. Remove and let sit for 3 minutes.
  11. Invert pan onto a baking sheet and carefully remove.
  12. Let cool, serve immediately.

Don’t they just look delicious!?  What other flavors of “upside down” desserts have you made?

pineapple upside down cupcakes recipe

MCM Blogs

I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!
  • Pinterest: Each post/recipe linked up will be added to our Mini Chef Mondays board
  • Instagram: Use our hashtag #MiniChefMondays so we can repost your mini chef
  • Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

  1. Banana Split Smoothie // Courtney’s Sweets
  2. Old Fashion Lemonade Recipe // Momma Lew
  3. Homemade Limeade // Baby Loving Mama
  4. Pineapple Upside Down Cupcakes // We’re Parents
  5. Encouraging Fruits and Vegetables for Kids // Eating Richly Even When You’re Broke
  6. Cookies & Cream Milkshake // Giggles, Gobbles and Gulps
  7. Easy Spinach Manicotti // Vegging at the Shore
  8. Make Your Own Omelette Bar // O’Boy! Organic
  9. Dinosaur Fossil Cookies // Can’t Google Everything


Bacon Egg and Cheese Pretzel Bites

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bacon egg and cheese pretzel bites

Growing up, the only thing I really knew about the Amish was that they had long beards, wore funny hats, and drove around in a horse and buggy. When we moved to New Jersey, I learned that we only lived less than 2 hours from Lancaster, PA. As I’ve gotten older, I’ve grown fond of the Amish culture and goods they produce. Amazing quality pretty much sums up everything.

I learned shortly after moving to New Jersey that there was an Amish farmers market 15 minutes away. The first time walking in was quite overwhelming. There were so many amazing things to see.  I continue to frequent there often – quite honestly for the doughnuts. Ohhhh the doughnuts.

But for Skibbles, our toddler, it’s for the pretzels. As soon as we pull into the parking lot she screams “we at the pretzel place”. I always save getting the pretzel to the end so she has something to look forward too. And being quite honest, you can’t blame the girl. They are better than any other pretzel ever.  Soft and chewy, perfect amount of salt and butter, and some are even stuffed. Say What!?

mini chef mondays soft pretzel recipe

The first time I realized they had stuffed pretzels, I had to try one. There’s pepperoni and cheese, ham, egg, and cheese, and bacon, egg, and cheese.  OMGGGGG.  They are amazing. But they are also $3 per pretzel log. With us now on a pretty strict budget, it’s not something we can do often. So I decided we needed to make them ourselves. I told Skibbles that we were going to make them and she was so excited. We went with mini pretzel bites instead of a big log so they were easier for her little hands and more probably so I didn’t feel bad for eating 12 pretzel bites! HA!

MMMMM. Heaven. Bacon egg and cheese pretzel. #amishA photo posted by Larisha (@wereparents) on

I’ll admit that this is one of the more difficult recipes we’ve done for Mini Chef Mondays, however if you have an older child, it wouldn’t be. There’s still a ton of stuff that Skibbles was able to do herself. Mixing the dough together, separating the pieces out, sprinkling salt, and brushing on the butter were all super easy for her to do.  Stuffing them was more difficult, but we made it work! The part she loved the most was eating them though and who can blame her. bacon egg and cheese pretzel bites mini chef mondays

The end result was phenomenal.  So close to the original.

making pretzel bites mini chef mondays finished bacon egg and cheese pretzel recipe

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Bacon Egg and Cheese Pretzel Bites

These Bacon Egg & Cheese Soft Pretzel Bites are stuffed to perfection!  They are a great recipe to get kids in the kitchen to help with! Great after school snack idea or breakfast on the go! 

Author: Larisha Campbell
Ingredients
  • 1 1/2 cup warm water + 1 tsp divided
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 1/4 tsp yeast
  • 4 1/2 cups flour divided
  • 6 tbsp melted butter divided
  • 1 lb bacon cooked and crumbled
  • 7 large eggs scrambled
  • 2 cups cheese we used 1/2 mozzarella and 1/2 cheddar
  • 10 cups water
  • 1/2 cup baking soda
  • 1 egg yolk beaten
  • pretzel salt or coarse salt
Instructions
  1. In a bowl, add warm water, brown sugar, and salt. Stir to combine.
  2. Sprinkle yeast over top of water mixture and let sit for 5 minutes.
  3. In another large bowl, add 4 cups flour, 3 tbsp melted butter, and yeast mixture.
  4. Using a wooden spoon, stir to combine.
  5. Using the remaining 1/2 cup flour, lightly flour a workspace, roll out dough and knead in remaining flour.
  6. Knead for 5 minutes.
  7. *Note: If using a stand mixer, add all the flour together at once and knead in mixer for 5 minutes.
  8. Place dough in a lightly oiled bowl and tightly cover with plastic wrap.
  9. Refrigerate overnight (minimum of 8 hours).
  10. Remove from fridge and place chilled dough on a lightly oiled surface.
  11. Cut dough into 8 equal pieces.
  12. Take one piece and roll out into a 6 inch log.
  13. Cut log into 6 even pieces.
  14. Repeat with remaining 7 pieces to end with a total of 48 small pieces.
  15. Roll out a piece into a circle about 4 inches wide and layer with egg, bacon, and cheese (about 1 tsp of each).
  16. Seal the edges of each well.
  17. Repeat with remaining 47 pieces.
  18. In a large pot, boil 10 cups of water.
  19. Once boiling, add baking soda.
  20. Preheat oven to 450 degrees.
  21. Line baking sheet with parchment paper.
  22. Gently add bites to boiling water, careful not to overcrowd.
  23. Let boil for 30 seconds and carefully remove to parchment lined baking sheet.
  24. Mix egg yolk with 1 tsp water.
  25. Brush yolk mixture on top of pretzels.
  26. Sprinkle with coarse salt (lightly as the bacon will add a layer of salt).
  27. Bake for 10-12 minutes until a deep golden brown color.
  28. Remove from oven and brush with melted butter.
  29. Wait until cooled to eat.
  30. If any remain (unlikely), you can keep in fridge for 3 days or freeze and thaw as needed.

Products to make this recipe easier to make:

mini chef monday bloggers

I am hosting Mini Chef Mondays along with 10 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!
  • Pinterest: Each post/recipe linked up will be added to our Mini Chef Mondays board
  • Instagram: Use our hashtag #MiniChefMondays so we can repost your mini chef
  • Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

  1. Frozen Yogurt Fruit Bark Recipe // Courtney’s Sweets
  2. Ham & Egg Cups // Momma Lew
  3. Yogurt Dipped Frozen Banana on a Stick // Baby Loving Mama
  4. Bacon Egg and Cheese Pretzel Bites // We’re Parents
  5. Peanut Butter Stuffed Chocolate Covered Pretzels // Frugal Novice
  6. Tips for Planting a Kids Vegetable Garden // Eating Richly Even When You’re Broke
  7. Pastelillos de Carne (Puerto Rican Meat Turnovers) // Giggles, Gobbles and Gulps
  8. 18 Mother-Child Bonding Activities // Step Stool Chef
  9. Broccoli Mac and Cheese Bites // Vegging at the Shore
  10. Slow Cooker Philly Cheesesteaks // O’Boy! Organic
  11. Chocolate Milk Mini Fudge Pops // Can’t Google Everything


Coconut Cashew Strawberry Banana Smoothie

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coconut cashew strawberry banana smoothie

This coconut cashew strawberry banana smoothie may be our family’s newest favorite flavor combination. Slightly nutty + slightly sweet + a bit like an original classic, it’s guaranteed to be a hit.

I’ve always loved smoothies myself, but must admit that up until the last few years most of my smoothies weren’t very exciting.  Strawberry Banana, Berries and citrus, strawberry and pineapple…that was pretty much the sum of my smoothie experimentation.  Once I had Skibbles and she started eating more, I got a little more adventurous after realizing that I could pretty much put anything in a smoothie and she would eat it that way. Coincidently, I would also eat pretty much anything put into a smoothie I found out. Thus, our love and adventure of smoothies began. We experiment all the time and daddy actually came up with the recipe for this one, but Skibbles loves it!

mini chef mondays smoothie

She is just getting into “girly” things like her doll house and princesses, so she loves pink smoothies. Lucky for Andrew and I, this smoothie is loaded with great nutrients and lots of protein, so we are happy to let her have it as often as she wants too.

Click play to watch us make this one!

The other amazing thing about smoothies is that she can easy make this herself for the most part.  I typically pre-measure things out for her, but other than that she’s on her own. She loves pushing the buttons on our blender.  It’s such a feeling of accomplishment for her! The facial expressions she makes are enough to light up any room, am I right?

mini chef mondays coconut cashew strawberry banana smoothie

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Coconut Cashew Strawberry Banana Smoothie
Author: Larisha Campbell
Ingredients
  • 8-10 strawberries
  • 1 banana
  • 1 1/2 cup almond milk
  • 1/2 cup cashews
  • 1/4 cup coconut flakes
  • 1/4 cup plain Greek yogurt
  • 1/8 cup chia seeds
  • 1 tsp honey
  • 1 tsp coconut oil
Instructions
  1. Add all ingredients to a blender.
  2. Blend until well combined.
  3. Pour and serve.

I’d encourage you to not only try this smoothie, but if you are having trouble getting fruits or veggies into your little ones, to try it in a smoothie form.  Berries can mask a lot of flavors and things like sweet potatoes or carrots have a sweet enough taste to help with flavor too.  Leave a comment below and let me know your favorite smoothie combo!

coconut cashew strawberry banana smoothie recipe

I am hosting Mini Chef Mondays along with 10 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up!
Join our facebook group to find even more recipes and share recipes too!

Get featured and follow us too!
  • Pinterest: Each post/recipe linked up will be added to our Mini Chef Mondays board
  • Instagram: Use our hashtag #MiniChefMondays so we can repost your mini chef
  • Twitter: We retweet every post with #MiniChefMondays

Be sure to check out each of their Mini Chef posts as well!

  1. Strawberry Lemonade Ice Pops // Courtney’s Sweets
  2. Outback Copycat Coconut Shrimp Recipe // Momma Lew
  3. Strawberry Banana Smoothie Bowl // Baby Loving Mama
  4. Coconut Cashew Strawberry Banana Smoothie // We’re Parents
  5. Five Ingredient Chicken Pesto Pasta Salad // Frugal Novice
  6. Toddler Science Experiment Baking Soda Art // Eating Richly Even When You’re Broke
  7. Restaurant Style Crispy Wonton Strips with Homemade Duck Sauce // Giggles, Gobbles and Gulps
  8. Yummy Orange Apple Cider // Step Stool Chef
  9. Apple Noodle Kugel // Vegging at the Shore
  10. Quiona and Oat Granola // O’Boy! Organic
  11. Kid Approved Chicken Fried Rice // Can’t Google Everything


Coconut Nutella Strawberry Pie

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coconut nutella strawberry pie  It’s Pi Day! And what better way to celebrate than to share this amazing pie recipe with you.

It’s not just any pie though –

A Nutella Graham Cracker crust.  Topped with a layer of Nutella.  Topped with a coconut cream filling. Topped with real, fresh strawberry sauce.  Topped with Nutella drizzle.  WHAT!?

homemade coconut nutella strawberry pie

This coconut Nutella strawberry pie recipe is the real deal and it’s absolutely delectable.

I was so happy to get into the kitchen for Mini Chef Mondays with our toddler Skibbles to make this recipe. I was a little nervous because it’s not a quick recipe and there’s a lot of waiting, so I worried about her patience level.  I turned it into a lesson about having to wait to things and how that waiting for something you really want actually makes the end product worth it even more.  She had so much fun doing this!  Even with having to wait.

mini chef mondays strawberry pie

One of our favorite things to make together is homemade whipped topping.  You can see the smile on her face.  She thinks it’s so cool seeing it go from a liquid into a cream.  Then, I loved teaching her how to make a graham cracker crust and push it down into the mini springform pans.  She loved that it was her size! But of course, the best prize was the finished product!  We hope you love it!

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Coconut Nutella Strawberry Pie
Author: Larisha Campbell
Ingredients
  • 1 cup strawberry puree ~1 pint + more for topping (recipe below)
  • 1 tbsp sugar
  • 1 tbsp lemon juice or water
  • 1 cup Nutella + more for toppings
For the Crust
  • 6 tbsp melted unsalted butter
  • 2 tbsp brown sugar
  • 2 tbsp Nutella
  • 1 1/2 cups crushed graham cracker crumbs ~9 whole crackers
Coconut Cream Filling
  • 2 cup shredded coconut
  • 2 cup homemade whipped cream
  • 2 tbsp coconut oil melted
  • 2 tsp vanilla extract
Instructions
For the strawberry puree
  1. In a sauce pan, add the entire pint of strawberries, sugar, and lemon juice.
  2. Heat over medium, stirring frequently until strawberries have broken down and are very soft.
  3. Using a mesh sieve, push the strawberries through making a puree.
  4. Let cool then put in the fridge overnight.
For the pie crust
  1. Preheat oven to 350 degrees.
  2. In a food processor, finely process the graham crackers. add in melted butter, brown sugar, and Nutella. Stir until well combined.
  3. Evenly divide crust mixture to 4 mini springform pans.
  4. Using the back of a spoon push the crumb mixture down tightly.
  5. Bake pie crust at 350 degrees for 7 minutes. Let cool completely.
For layers
  1. While pie crust is cooling, in a bowl, combine the coconut, whipped cream, coconut oil, and vanilla.
  2. Refrigerate until ready to use.
  3. Once crust are cool. Heat 1 cup of Nutella in microwave for 30 seconds.
  4. On top of each pie crust, add 1/4 cup of warm Nutella. Spread evenly.
  5. Place in freezer for 30 minutes to harden.
  6. Next, evenly divide coconut cream mixture on top of Nutella layer.
  7. Refrigerate for 30 minutes.
  8. Add 1/4 cup of strawberry puree on top of the coconut cream layer. Gently, spread out evenly.
  9. Refrigerate for 30 minutes.
  10. Gently remove each of the springform pans from pie.
  11. Top with additional Nutella, strawberries, shredded coconut, or whipped cream if desired.
  12. Serve!

coconut nutella strawberry pie recipe

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

  1. Jesus Resurrection Hot Cross Cinnamon Buns // Courtney’s Sweets
  2. New York Style Coffee Cake // Momma Lew
  3. Orange Mango Party Punch // Baby Loving Mama
  4. Coconut Nutella Strawberry Pie // We’re Parents
  5. Lemon Bars with Blackberry Drizzle // Frugal Novice
  6. Easter Crafts for Preschoolers: Easter Egg Slime // Eating Richly Even When You’re Broke
  7. Kale Colcannon // Giggles, Gobbles and Gulps
  8. 3 Easy Ways Kids Can Cut Food without Using a Knife // Step Stool Chef
  9. Clean Ingredient Ranch Dressing // Vegging at the Shore
  10. Tropical Chocolate Granola // Mom’s Messy Miracles
  11. Mini Chocolate Mousse Trifles // O’Boy! Organic
  12. Salt Dough Easter Eggs // Can’t Google Everything


Homemade Chicken Meatball Recipe

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homemade chicken meatballs

There are certain flavors, certain meals, certain tastes that can evoke a memory so fond that you immediately smile. One reason I love being in the kitchen so much with my girls is that I hope they have so many of these explicitly vibrant memories and in turn hope to pass them on to their own children.  One of the memories I have are these amazing jelly meatballs that my aunt used to make at get togethers. No matter how many she made (and it was usually upwards of 5+lbs), they were always one of the first things to go. That’s how good they were.

homemade chicken meatballs recipe

As my girls grow, I not only want them to have these amazing memories relating to how food can spark those memories, but I also want them to have these fond memories surrounding how good, wholesome, and healthy food can also evoke those some memories.  I want them to know that food doesn’t have to involve a ton of sugar to evoke those memories.  I want them to know they can enjoy great food and still be healthy.

how to make homemade meatballs

Unfortunately, I don’t have her exact recipe, but I have a pretty good idea of what she did from watching her. While my aunt always used beef, I decided I wanted to recreate these meatballs with chicken for a little leaner, healthier version. Both of the girls devoured this homemade chicken meatball recipe and Andrew said it’s one of the best things I’ve ever made. We shall clearly call these a win in our book and they will be going in the recipe box to make in our monthly meal rotation.

making homemade chicken meatballs

Skibs had a lot of run crushing the stuffing to make breadcrumbs. I still won’t let her handle raw meat at such a young age (Hello, putting everything in her mouth still), but we still had so much fun with this recipe. I know it’s only a matter of time before I simply blink and she’s standing over the stove making them from scratch all on her own.

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Homemade Chicken Meatball Recipe
Author: Larisha Campbell
Ingredients
  • 1 pound ground chicken
  • 1 1/2 cups finely crushed bread crumbs we crushed herbed flavored stuffing
  • 1 cup spinach packed, finely chopped
  • 1/2 cup yellow onion finely chopped
  • 1/4 cup milk
  • 2 large eggs lightly beaten
  • 1 tbsp brown sugar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon pepper divided
  • 1/4 cup Vegetable Oil
  • 1 1/2 cup Grape Jelly
  • 1 12 oz. bottle chili sauce
Instructions
  1. In a large bowl, combine first eight ingredients plus 1/2 tsp black pepper.
  2. Mix very well until everything is well combined.
  3. Shape into 18 two-inch meatballs (shown in pictures) or 36 one-inch meatballs (if serving for a get together).
  4. Heat oil in skillet over medium heat.
  5. In batches, cook meatballs making sure not to overcrowd for 10-12 minutes or until browned on all sides and cooked through. Stir frequently so not to burn.
  6. Drain on a paper towel lined plate.
  7. Remove any excess oil from skillet.
  8. Over medium low heat, combine jelly, chili sauce, and remaining 1/2 tsp of black pepper. Stir frequently until well combined and jelly has no lumps (approximately 2-3 minutes).
  9. In a single layer, add all the meatballs into skillet and stir occasionally until evenly cooked with sauce on all sides. Simmer on low for 10 minutes.
  10. Serve immediately.

sweet and savory homemade chicken meatballs

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

mcmhslogo

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Healthy Mac and Cheese Recipe // Courtney’s Sweets
  2. Original Rice Krispies Treats // Momma Lew
  3. Chocolate Dipped Sundae Marshmallows // Baby Loving Mama
  4. Homemade Chicken Meatballs // We’re Parents
  5. Mini Pizza Pot Pies // Frugal Novice
  6. Alphabet Snack H is for Hippo // Eating Richly Even When You’re Broke
  7. Peep S’Mores Bites // Giggles, Gobbles and Gulps
  8. Easy to Make Hamantaschen // Vegging at the Shore
  9. Turn Recipes into Memories with a Keepsake Cookbook // Mom’s Messy Miracles
  10. Whole Wheat Pretzel Bites // O’Boy! Organic
  11. Carrot Cake Dip with Easter Bunny Chips // Can’t Google Everything


Homemade Dirt Cake Recipe with Dye-Free Strawberry Carrots

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homemade dirt cakes with dye free strawberry carrots

Growing up, one of the coolest desserts my mom made was her dirt cake recipe.  I was a ‘tomboy’ growing up, so I thought it was hysterical that I was eating “dirt”. Then, we added gummy worms to make it look like worms were coming out of the dirt in the flower pot and it was even more comical to a young me at the time.

These are the types of memories that I want my girls to have when they are my age and cooking with their own kids.  I was actually talking to my mom about this a little while ago and she actually gave me the recipe for dirt cakes that she had written down. It means a lot to me to have the actual recipe in her handwriting that one day I will also be able to pass on to my girls too.

homemade dirt cake nanas recipe

I started writing out my own recipes as I make them and keep them in a book, so that my girls will always be able to have my recipes in my handwriting too.  In a digital word, I think sometimes we loose focus or even loose the notion that handwritten things are becoming a distant past and not realizing how it may affect our children growing up to never have anything with our handwriting on it that sparks their own memories.

making homemade dirt cakes

Now, I’m not saying that all children will need or even want something handwritten, maybe the memories that we are making in the kitchen will be enough for them, but I definitely think we need to reflect and consider what memories we are leaving our kids.  For me, it’s hard sometimes to even realize that I’m getting older.  I feel sometimes like I’m still 21 years old and tomorrow I’ll wake up and need to get ready for class again.  I know from speaking to friends, and even Andrew, that I’m not the only one that feels like this.  We forget that we’ve grown up and are or almost are 30-somethings.  Shoot, half of the time, I’m looking around for the adult to tell me what to do and then remembering that I am the adult.  I’m the one in charge.  And that’s scary sometimes. So, trying to really realize that and accept that, I want to make sure that I’m giving a gift that is timeless for my girls to have.

Sibbles favorite part about this recipe was when daddy gave her a mallet to crush the cookies.  Oh, Daddy!

homemade dirt cakes recipe

dye free strawberry carrots

I’m excited to share this recipe with you guys today!  It’s perfect for Easter just around the corner with our dye-free strawberry carrots on top.  If you are making in the summer, just push some gummy worms inside!

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Homemade Dirt Cake Recipe with Dye-Free Strawberry Carrots
Author: Larisha Campbell
Ingredients
  • One medium terra cotta plant dish or 5 3x3 recyclable planters
  • 2 packages 8oz each cream cheese, softened
  • 2 small instant vanilla pudding
  • 2 cups homemade whipped topping
  • 1 cup whole milk
  • 1 cup powdered sugar
  • 2 packages chocolate sandwich cookies crushed
  • 1 stick butter softened
For the strawberries (recipe enough for 10 strawberries)
  • 1/4 cup carrot juice fresh or store bought, brought to room temperature
  • 1/2 cup white chocolate melted
  • 1 tsp coconut oil melted
Instructions
  1. In a mixer, cream together butter and cream cheese.
  2. Add the whipped topping, sugar, milk, and pudding, and beat on a low setting until thick.
  3. In a recyclable or terra cotta pot, alternate crushed cookies and filling, ending with cookies on top.
  4. Refrigerate overnight.
For the strawberries:
  1. An hour before serving, mix together the melted chocolate, carrot juice, and coconut oil.
  2. Dip the strawberries (leaves still attached) in the orange mixture.
  3. Place on a wax paper covered baking sheet.
  4. Place in freezer for 10 minutes.
  5. Remove from freezer and carefully peel off each strawberry and re-dip in the chocolate mixture.
  6. Place back in freezer for an additional 10 minutes.
  7. Remove, place in dirt cakes, and serve.
Additional toppings:
  1. Add in strawberry carrots, gummy worms, artificial flower, or any other desired toppings.
  2. Enjoy!

homemade dirt cake recipe

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I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Fruits and Veggies “Carrot” Ice Pops // Courtney’s Sweets
  2. Outrageous Chocolate Chip Oatmeal Cookies // Momma Lew
  3. Easter Bunny Marshmallow Pops // Baby Loving Mama
  4. Homemade Dirt Cake Recipe // We’re Parents
  5. Princess Bread // Frugal Novice
  6. Canned Tuna Sushi for Kids // Eating Richly Even When You’re Broke
  7. 10 Leap Year Foods to Make with Your Kids // Giggles, Gobbles and Gulps
  8. Breakfast Muffins // Step Stool Chef
  9. Spiralized Potato Gratin // Vegging at the Shore
  10. Better Than Turtle Cheesecake // Mom’s Messy Miracles
  11. Dr. Seuss Snack Ideas to Make with Kids // O’Boy! Organic
  12. Homemade Berry Fruit Snacks // Can’t Google Everything


Loaded Baked Potato Soup

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loaded baked potato soup

My stepmother and I had a very strained relationship when my father and her first got together.  Due to some unusual circumstances, I wasn’t very fond of her no matter how hard she tried.  And she did try. I was at the height of my teenage years when she and my father got together and it was just horrible timing all around. One thing I always remember is that she seemed to go out of her way to always make sure there was something homemade available when we were together.  While I may not have appreciated it until later in life, it is something that I always remember.

best loaded baked potato soup recipe

One of the best recipes that I think she makes is a Loaded Baked Potato Soup.  I was hesitant to try it at first, but I easily fell in love with it once I had it.  It’s Amazing! The absolute perfect comfort food that you could ask for on a chilly fall or cold winter day or just because you need some comfort food for whatever reason.

I decided to ask her for the recipe because I needed it more often than we are together now and while she didn’t have an exact recipe, it got me pretty close.

mini chef mondays loaded baked potato soup

What’s even better is that both of my girls loved this.  The toddler ate it up and the baby ate an entire bowl.  I admit I was a bit shocked.  As if it couldn’t get any better, this recipe comes together in just about 30 minutes, so your satisfaction of getting a healthy and warm meal on the table is accomplished.

making homemade potato soup

Skibbles loved getting into the kitchen and making this one with me.  She thought it was so funny to drop the potatoes into the pot and she may have stole a few pieces of bacon while we were cooking together. She also thought the masher was a hilarious tool.  We had so much fun together on this one!

kids in the kitchen potato soup

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Loaded Baked Potato Soup
Author: Larisha Campbell
Ingredients
  • 2.5 lb russet potatoes peeled and cubed
  • 5 cups milk
  • 1/2 cup flour
  • 3 cups chicken broth
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 12 pcs bacon cooked crispy and crumbled
  • 1 cup cheddar cheese
  • 1 cup plain Greek yogurt
  • Optional toppings: additional crumbled bacon cheddar cheese, or yogurt, green onions, more salt and pepper.
Instructions
  1. It a large pot, melt butter over medium low.
  2. Whisk in flour, stirring constantly.
  3. Slowly pour in broth and milk, stirring constantly until there are no lumps.
  4. Add potatoes, salt, and peppers.
  5. Cook 10 minutes.
  6. Mash the potatoes into the milk mixture until no large cubed remain (there will be smaller pieces)
  7. Add bacon and cheese and stir together.
  8. Cook an additional 15 minutes.
  9. Mix in yogurt.
  10. Add more salt and pepper to taste. If needed, add more milk or chicken broth to get to desired consistency.
  11. Serve with additional toppings.

loaded baked potato soup recipe

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

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Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Best Oatmeal Recipe for Kids // Courtney’s Sweets
  2. Nutella Banana Bread // Momma Lew
  3. Parmesan Crusted Chicken Tenders // Baby Loving Mama
  4. Loaded Baked Potato Soup // We’re Parents
  5. Super Soft Double Chocolate Chip Cookies // Frugal Novice
  6. Homemade Silly Putty Recipe // Eating Richly Even When You’re Broke
  7. Chocolate Covered Irish Potatoes // Giggles, Gobbles and Gulps
  8. Taco Buddies // Step Stool Chef
  9. Blueberry and Goat Cheese Scones // Vegging at the Shore
  10. Baked Broccoli Bites // Mom’s Messy Miracles
  11. Loaded Oatmeal Cookies // O’Boy! Organic
  12. Kids Kitchen Safety Tips with Carter // Can’t Google Everything


Homemade Bread Bowl Recipe

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bread bowls recipe

Last week, when we shared our Raspberry Sticky Buns, I admitted that up until a few years ago that I was terrified of working with homemade dough myself.  Around the time that our first was born and we started trying to eliminate as much packaged and processed food as we could. We used dough for so many things!  Pizzas, pepperoni rolls, cinnamon buns, etc. I was determined to learn how to make it myself and get over my fear.  Luckily, it came pretty easy to me and I’ve been loving it ever since.  I make our homemade pizza dough three to four times a month and we all devour it.

moving-image (1)

Before we got into the kitchen this week, I surprised our Mini Chef Skibbles with this adorable chef’s hat and deluxe baking set that Handstand Kids sent over to us. She was so excited for both things and we really love the size and pieces that we received from them. They fit perfectly in her hands and we can’t wait to use more of the pieces to make mini loaves of bread and cupcakes and more with our set.

handstand kids deluxe baking set

One of the reasons that I love getting into the kitchen with our Mini Chef is because I want her to have the foundation for the basics and beyond for getting around in the kitchen.  I think it’s such a vital part of growing up and I wish I learned more before having to force myself to do so.  I, personally, have so long to go and I’m still learning the basics myself.  I love that my girls and I can learn together and I just pray that they gain from it throughout their lives.

making homemade bread bowls

This week we got back into the kitchen with dough to make this homemade bread bowl recipe. I recently made bread bowls and my friends were asking for the recipe, so we made them a few times before perfecting the recipe. These are actually insanely easy to make and I couldn’t believe that we didn’t make these regularly before. Skibbles and I like these as homemade rolls or home bread bowls. They are great for dips or soup and so much more.

mini chef mondays homemade bread bowl recipe

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Homemade Bread Bowl Recipe
Author: Larisha Campbell
Ingredients
  • 1/2 cup very warm water
  • 1 1/2 tbsp granulated sugar
  • 2 1/4 tsp 1 package instant yeast
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil + more for oiling bowl
  • 1/2 tsp salt
  • 2 large eggs
  • 3 3/4 cups bread flour divided
  • 1 egg white
  • 1 1/2 tsp water
Instructions
  1. In a glass bowl, mix the sugar and water together.
  2. Sprinkle the yeast across the top of the water mixture.
  3. Let stand for 10 minutes until yeast is foamy.
  4. In the glass bowl, gently stir in the oil, milk and salt.
  5. In a separate large bowl, measure our 3 1/2 cups of flour.
  6. Pour yeast mixture into the bowl.
  7. In glass bowl, lightly beat the two eggs and add them to the mixture.
  8. Using a wooden spoon, gently stir until a dough forms.
  9. On a lightly floured surface, place dough on top. Use the remaining 1/4 cup of flour and a little bit at a time add flour until dough no longer sticks to your hands.
  10. Knead until smooth. About 3-4 minutes. Don't overwork the dough.
  11. In a large bowl, coated with oil, place dough inside. Roll the ball in the bowl to make sure the entire ball has a light layer of oil on it.
  12. Cover with a towel and let rise in a draft-free, warm place for one hour (or until it doubles in size).
  13. Pull dough out of bowl and punch it down.
  14. Divide dough into 4 equal portions to make large bread bowls. (if you want mini bread bowls you can divide dough into 10 equal portions.
  15. Take one ball and with the sides used to pull apart, pull down the sides towards the bottom of the ball creating a smooth top. Make sure that the all seams are at the bottom.
  16. Place ball on a baking sheet.
  17. Repeat with remaining pieces.
  18. Let rise, uncovered, for another 45 minutes. They will double in size again.
  19. Preheat oven to 425 degrees.
  20. Whisk together the egg white and water and brush onto the top of each piece.
  21. Bake for 18-22 minutes. Each bowl should be golden brown and cooked through.
  22. Cool for 5 minutes before attempting to cut tops off.

Here’s the Cheesy Spinach Artichoke Dip Recipe that is in the bowl.

homemade bread bowl recipe

You can head to HandstandKids.com to get your own Mini Chef apparel.  You use Mini for 25% off your order at checkout! 

I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

mcmhslogo

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Chocolate Caramel Apple Nachos // Courtney’s Sweets
  2. Easy Pizza Dough Recipe // Momma Lew
  3. Easy Pumpkin Bread Pudding // Baby Loving Mama
  4. Homemade Bread Bowl Recipe // We’re Parents
  5. Simple & Sweet Tea Party Menu // Frugal Novice
  6. Kid Friendly Meal Chicken Nugget Kabobs // Eating Richly Even When You’re Broke
  7. Mango Clementine Banana Smoothie // Giggles, Gobbles and Gulps
  8. Yummy Dutch Apple Crisp // Step Stool Chef
  9. Riceless Vegetable Sushi // Vegging at the Shore
  10. Chicken Chilaquiles with Eggs // Mom’s Messy Miracles
  11. Apple Pie Taquitos // O’Boy! Organic
  12. Strawberry Blueberry Swirl Fruit Leather // Can’t Google Everything


Raspberry Sticky Buns Recipe

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raspberry sticky buns

I can’t really tell you much of what I learned about kitchen basics growing up besides baking Christmas cookies.  It’s not something that I can really recall learning about.  Most things that we had came out of a box or can and while I don’t hold any grudges about not learning things, I do wish that I would have experienced more and been able to expand on my passion of learning new recipes, how to make different things, and try new foods.  These are the reasons that I love doing Mini Chef Mondays and getting into the kitchen with our girls. I want them to have the basic knowledge of how to make things from scratch.

One of those things is working with dough.  I remember in college, I kept wanting to try to make pizza dough or cinnamon rolls, but I was always terrified and ended up just buying canned rolls or frozen dough to make what I wanted.  Finally, after years of procrastinating, I finally tried it three or four years ago and I’ve been hooked ever since. It was much easier than I had ever imagined.  Now I do something with homemade dough almost weekly.

mini chef mondays making sticky buns

I wanted to get Skibs into the kitchen to learn more about dough and came up with this homemade Raspberry Sticky Buns recipe.  Doesn’t this video make you just want them RIGHT NOW!?

It provides a great sensory lesson for kids as they learn about kneading dough.  Since this is a sweet dough, I had to pay extra attention to her because she kept trying to sneak in pieces of dough as we were working on it. I can’t blame her there though! The only real trick to working on dough is making sure you have good yeast that will activate and not overworking the dough.

homemade raspberry sticky buns recipe

We enjoyed this recipe so much and it make a great breakfast for Valentine’s Day or Christmas.  The kids will devour it up. Andrew and I definitely enjoyed our fair share as well.

The hardest part for Skibs was waiting while the dough had to rise.  It was a great lesson on the scientific reasoning behind how yeast makes food rise. 
mini chef mondays sticky buns

Here’s the recipe for you!

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Raspberry Sticky Buns Recipe
Author: Larisha Campbell
Ingredients
For dough
  • 2 cups milk
  • 1/2 cup sugar
  • 1/2 cup unsalted butter 1 stick
  • 2 1/4 tsp yeast one package
  • 5 1/2 cup all purpose flour divided
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
For filling
  • 1/2 cup unsalted butter one stick, melted
  • 3/4 cup brown sugar
  • 4 tbsp cinnamon
Caramel Pecan Glaze
  • 1 cup brown sugar
  • 1/2 cup unsalted butter one stick
  • 2 1/2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
Additional
  • Extra butter for greasing pans
  • Raspberry sauce recipe
Instructions
For dough
  1. In a saucepan, add the milk, sugar, and butter and warm until butter melted. DO NOT BOIL. Turn off burner and pour milk mixture into a large bowl and allow to cool until lukewarm.
  2. Once cool, sprinkle yeast across the top. Allow to sit for 5 minutes.
  3. Add the first 5 cups of flour one cup at a time and gently combine between each cup.
  4. Lightly grease a new bowl and place dough ball inside. Cover will a towel and let rise in a draft free place for one hour.
  5. After the hour, on a lightly floured surface, add in the remaining 1/2 cup of flour, salt, baking soda, and baking powder. Knead just until well combined.
To prepare the rolls
  1. Divide the dough ball into two equal pieces.
  2. On a lightly floured surface, take one of the dough pieces and roll out dough into a large rectangle, approximately 1/4 inch high.
  3. Brush on half the melted butter, half the brown sugar, and 2 tbsp of the cinnamon.
  4. Starting on the long side, roll up and cut into 2 inch pieces. You should get approximately 10 rolls.
  5. Repeat with second dough ball and remaining butter, brown sugar, and cinnamon.
For the caramel pecan glaze
  1. In a saucepan add brown sugar, butter, heavy cream and vanilla and heat until butter has melted.
  2. Set aside.
To assemble sticky buns
  1. Preheat oven to 375 degrees.
  2. Using additional butter, well grease two 9 inch cake pans well. (do not skimp here, it needs to be very well buttered)
  3. Pour half the caramel mixture into each pan.
  4. Sprinkle half the chopped pecans across the caramel of each pan.
  5. Arrange sliced rolls in each pan. (There will be a little space between the rolls)
  6. Allow the sticky buns to rise for 20 minutes.
  7. Then place them in the oven for 30-35 minutes.
  8. When done, carefully (They will be very hot) invert the pan onto a plate or cake pedestal.
  9. Make the raspberry sauce and drizzle across the top before serving.
  10. We made additional caramel sauce and drizzled that across the top as well.

raspberry sticky buns recipe

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I am hosting Mini Chef Mondays along with 11 fabulous bloggers! Read how Mini Chef Mondays started and how to link up!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate, link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Parmesan Chicken Nugget Dip // Courtney’s Sweets
  2. Picnic Perfect Banana Pudding // Momma Lew
  3. Refreshing Blueberry Fruit Smoothie // Baby Loving Mama
  4. Raspberry Sticky Buns Recipe // We’re Parents
  5. Macarons: Step by Step // Frugal Novice
  6. Butternut Squash Latke Recipe // Eating Richly Even When You’re Broke
  7. Balloon Chocolate Bowls with Fresh Berries // Giggles, Gobbles and Gulps
  8. Pull Apart BBQ Chicken Sliders // Step Stool Chef
  9. Mexican Mini Lasagnas // Vegging at the Shore
  10. Color Your Own Cookies // Mom’s Messy Miracles
  11. Mixed Fruit Challah Bread // O’Boy! Organic
  12. Carter’s Apple Crumble // Can’t Google Everything


Cheesy Spinach Artichoke Dip Recipe

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Cheesy Spinach Artichoke Dip

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Spinach.  It’s like the vain of a child’s existence. Yet, it’s so healthy for us. Loaded with vitamins A and K, a great source of iron, anti-inflammatory, and so much more. When I first had Skibbles, I read a lot about introducing a wide variety of foods to children from an early age and that breastfeeding actually increases a child’s palate because the taste is constantly changing depending on what the mother eats. I was determined to not have a picky eater.  Now, while she is only 3 and the baby is only 7 months, I know we still have time for picky stages to erupt; however, *knock on wood* they both eat amazingly. I know so many people though who aren’t as lucky for one reason or another.

I know, personally, I wouldn’t touch spinach until well into adulthood.  It was one of those things that my mom thought was gross so I wasn’t touching it.  It has been a personal goal of mine to never discourage my girls from eating something even if I won’t try it (Hello, Sardines).

mini chef mondays spinach artichoke dip

This Cheesy Spinach Artichoke Dip Recipe though is the perfect balance to get your kids to eat the healthy spinach and even request more of that cheesy ooey gooey goodness that may have a few little green specs in it.  Having Skibbles help us make this I think helped even more because she was so excited about all the cheese going into it.  It’s super simple and easy to make whether you are having a Superbowl get together or just have friends over for the afternoon.

cheesy spinach artichoke dip recipe

What’s even better is that if you have leftovers you can turn this dip into a Chicken Spinach Artichoke Pasta. You likely won’t have leftovers though because it’s really that delicious, so just grab double the ingredients and plan to make the dip and the pasta. If you are having a get together and want it to stay warm the entire time, make sure to have a small crockpot on hand otherwise, you can just throw it into a cast iron skillet or your favorite skillet you have on hand.

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Cheesy Spinach Artichoke Dip Recipe
Author: Larisha Campbell
Ingredients
  • 1/2 Tsp each: Italian Seasoning Paprika, Black Pepper, Onion Powder
  • 3 cloves garlic minced
  • 1 can 12-14 oz. artichoke hearts, drained and chopped
  • 1 cup Mayo
  • 1 cup grated Parmesan cheese
  • 1 cup Mozzarella
  • 4 oz cream cheese
  • 2 cups fresh spinach
Instructions
  1. In a small crockpot, add all the ingredients and stir until very well combined.
  2. Turn crockpot on low 30 minutes before serving.
  3. Stir right before serving.
  4. If using a skillet to make, over medium low heat, combine all the ingredients and mix together often and heat for 5-7 minutes until all the cream cheese has melted and the spinach has wilted. Serve immediately.

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I am hosting Mini Chef Mondays along with 11 fabulous bloggers!

Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.

  1. Homemade Chocolate Nonpareils // Courtney’s Sweets
  2. Orange Creamsicle Smoothie // Momma Lew
  3. Chocolate Banana Sundae Bites for Valentine’s Day // Baby Loving Mama
  4. Cheesy Spinach Artichoke Dip Recipe // We’re Parents
  5. Carrot Cake Cookies: Sneak in Veggies for Your Kids // Frugal Novice
  6. Strawberry Nutella Sandwich Recipe // Eating Richly
  7. Jumbo Sugar Cookie for Valentine’s Day // Giggles, Gobbles and Gulps
  8. Lemon Squares with Shortbread Crust // Vegging at the Shore
  9. Kid-Approved Meatloaf // Mom’s Messy Miracles
  10. Healthy Edible Snowman Food Craft // O’Boy! Organic
  11. Fruit Sushi // Can’t Google Everything


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