Search Results for: mini chef mondays

Snickerdoodle Cheesecake Funnel Cake Recipe

December 13, 2015 by Larisha Campbell Leave a Comment

There’s things that little girls’ dreams are made of throughout life. Snickerdoodles, cheesecake, and funnel cakes are some of mine. So, naturally, I want my girls’ to have fond memories of them too. Originally, we were supposed to make deep fried cheesecake bites but, in all honesty, we failed miserably at making them yesterday. Such is life and even we bloggers fail sometimes, okay, actually a lot more than any of us would care to admit HA!

Part of us want to do more with our girls in the kitchen is so that they have a hands on learning experience. I love teaching her that even mistakes can happen and that we have to not only move on (to another recipe), but that we also have to try again (we still plan to make our deep fried cheesecake bites at some point).

But for time constraints yesterday, we just moved on and combined my three loves together to make this Snickerdoodle Cheesecake Funnel Cake Recipe.

We went to Sesame Place over the weekend and got a funnel cake while we were there, so where Skibbles figured out that we were making them at home she got super excited. It was so cute. We had a blast making the cheesecake drizzle for the funnel cake recipe too. There may have even been a little bit of a food fight. It’s all the joys of having your kids in the kitchen with you. The best part is that she pretty much did everything by the frying. She made the batter for the funnel cakes, made the cheesecake drizzle and crushed the graham cracker topping. I’m always amazed at how much she can do in the kitchen at 3 since we allow her too.

The funnel cakes came out amazing! I think these are going to go on out list to make with friends at a play date one day. A funnel cake bar! How fun would that be!

Here’s the recipe!

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Snickerdoodle Cheesecake Funnel Cake Recipe

Author: Larisha Campbell

Ingredients

For Funnel Cake

1 large egg
1 1/3 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 cup plus 1 tbsp whole milk
1 qt vegetable oil for frying
whipped topping optional topping
crushed graham crackers optional topping

Snickerdoodle Mix, divided

1/8 cup sugar
1 tbsp cinnamon

For Cheesecake Drizzle

8 oz 1 package cream cheese, softened
8 oz Homemade Whipped Topping
1/3 cup sugar

Instructions

In a mixing bowl, mix together cream cheese and sugar for the Cheesecake Drizzle. Fold in the whipped topping. Put in fridge until funnel cakes are done.
In a small bowl, mix together cinnamon and sugar for the snickerdoodle mix, and set aside.
In a large bowl, beat one egg. Add flour, baking powder, baking soda, salt, sugar, milk, and 1 1/2 tbsp of the snickerdoodle mix.
Whisk together. (Mix should be slightly thicker than a pancake batter, but still thin enough to pour - you may need to add up to 1-2 more tbsp of milk).
Heat oil in a fryer or cast iron skillet over medium until it starts to bubble when water is added to it.
Holding a finger over the spout of a funnel, fill a funnel with a mix and in a circular motion add the batter to the hot oil. When golden brown (1-2 minutes) flip and cook for another 30 seconds. Remove to a plate.
Drizzle on cheesecake drizzle , sprinkle with Snickerdoodle mix, and any additional toppings

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.

White Hot Chocolate Recipe // Courtney’s Sweets
French Toast Casserole // Momma Lew
Raspberry Coconut Coffee Cake // Baby Loving Mama
Snickerdoodle Cheesecake Funnel Cake Recipe // We’re Parents
Three Ingredient Fudge // Frugal Novice
No Bake Yule Log Cake Recipe // Eating Richly
Rice Krispie Christmas Wreaths // Giggles, Gobbles and Gulps
Peppermint Popcorn Balls // Step Stool Chef
Pineapple and Zucchini Cupcakes // Vegging at the Shore
Turkey & Hummus Pinwheels // The Shirley Journey
Easy Kid Approved Breakfast Quesadillas // O’Boy! Organic
Christmas Tree Jello // My Mini Adventurer

An InLinkz Link-up

Christmas Rice Krispie Treats

December 7, 2015 by Larisha Campbell 2 Comments

Rice Krispies cereal and Rice Krispie treats are the fluff of my childhood memories. And I’m not talking about the store bought treats. Homemade folks. We made them so often. And who can really forget pouring milk into a bowl of the cereal and listening for the crackling sound. While, we don’t eat a lot of boxed cereal in our house, I will be teaching the girls about both of these things. We got a box to make the Christmas Rice Krispie Treats that I’m going to share with you today, and I poured Skibbles a bowl of cereal and was telling her to listen for the crackles. It was hysterical and I’m not really sure she even knew what in the world I was talking about. Pretty sure in her mind she was like, “Get away from my cereal mom, you’re acting crazy, I don’t want to put this bowl up to my ear.”

But then life got fun. We grabbed the butter, marshmallows and cereal and got to work on the most delicious rice krispie treats recipe you’ll ever have. We made homemade fudge sauce and homemade caramel sauce and grab the sprinkles for an epic day of fun in the kitchen.

Side note: Before we made these, Andrew had never tasted a homemade rice krispie treat. o_O

Since we started our Mini Chef Mondays series, I have watched Skibbles self-esteem and confidence soar. She’s becoming increasing more independent (as if we wasn’t enough already), but she’s also asking to do more and more things, especially while we are in the kitchen, like make her own sandwich or beat the eggs or make her oatmeal for breakfast. I know we are teaching her invaluable life skills. We also learned our first “mistake” making these. Even though we continuously talk about safety no matter what we are cooking, she accidentally touched the pot today for a millisecond. It was a great teaching moment and had her really understand now why I keep emphasizing so much that it’s hot. She was so much more careful afterwards.

Side note: Andrew loves them!

So without futher ado, here’s our delicious recipe, including the fudge sauce and caramel sauce recipes

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Christmas Rice Krispie Treats

Author: Larisha Campbell

Ingredients

For Rice Krispie Treats

4 tbsp unsalted butter
1 10 oz bag of jumbo marshmallows
6 cups rice crispy cereal

For Caramel Sauce

1/2 cup whole milk
5 tbsp unsalted butter
1 cup brown sugar
pinch salt
1 tbsp vanilla

For Fudge Sauce

2/3 cup whole milk
1/3 cup brown sugar
9 tbsp butter
pinch salt
1 1/4 cup semi-sweet chocolate chips

Instructions

For Rice Krispie Treats

Melt butter in a large pot over medium low heat.
Add in entire bag of marshmallow and stir until melted.
Add in cereal a cup at a time and combine well.
Scoop out mixture onto a baking sheet and flatten evenly across entire sheet.
Allow to cool.
Cut out Christmas shapes using Christmas cookie cutters.
Dip in homemade fudge sauce or homemade caramel sauce if desired.
(Best if eaten same day as made)

For Caramel or Fudge Sauce

For either sauce, pour all the ingredients into a small sauce pan. Heat over low for 10 minutes, stirring frequently so it doesn't burn. Remove from heat and let stand 10 minutes. Caramel sauce needs to be dipped, then cooled, then dipped again to show up on treats. After dipping, place treats on wax paper and allow to harden in freezer for 5-10 minutes. If traveling with treats, separate them in layers with wax paper.

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

Christmas Tree Holiday Brownies // Courtney’s Sweets
Applesauce Cinnamon Ornaments // Momma Lew
Chocolate Covered Peanut Butter Balls // Baby Loving Mama
Christmas Inspired Rice Krispie Treats // We’re Parents
Creamy & Crunchy Chicken Crescents // Frugal Novice
Asian Pork Belly Bean Soup Recipe // Eating Richly
Grinch Green Hot Chocolate // Giggles, Gobbles and Gulps
Pizza Burger Sliders // Step Stool Chef
Cheese Blintzes with Strawberry Sauce Like Your Grandmother Made // Vegging at the Shore
Gourmet Potatoes // Mom’s Messy Miracles
Gingerbread Pancakes // O’Boy! Organic
Hanukkah Gelt Cookies! // My Mini Adventurer

An InLinkz Link-up

Sweet Potato Stew

November 30, 2015 by Larisha Campbell Leave a Comment

This is a sponsored post. Affiliate Links contained in this post.

Today they eat. Tomorrow everything is “yucky”. If you are or have been the parent of a toddler, you know this phase very well. It’s a cycle that is on constant repeat like a broken record. Better yet, like Charlie Brown’s teacher, “wah wah wah — wah wah wah wah wah”. This is one of the reasons why I love cooking together with our mini chef. If she makes it, she seems much more interested in at least trying it, although sometimes even then it’s yucky to her. It’s also the reason that no matter what I’m making, nine times out of ten it’s going to have a lot of veggies and protein inside. I’ve literally seen her go a whole day on maybe half a banana and a handful of pretzels. This Sweet Potato Stew, though, she loves. It’s packed full of delicious stuff and it’s perfect this time of year.

Another way I get her to try new things is to read books with her that involve cooking or food. We have found a ton of books at the library about food and cooking and since she’s in awesome reading phase, it’s been great the past few months. We recently received a copy of Mother Bruce, a book about a bear that likes to eat eggs, but his recent eggs ended up hatching! Skibbles thought that was funny. Now Mother Bruce has to think up recipes that don’t have the possibility of hatching. I told Skibbles that there’s no worries with our Sweet Potato Stew hatching.

There is a lot of chopping with this recipe and I do most of that. We’ve been slowly teaching her how to use a knife. (I actually just heard about this product to help kids cut veggies without the fear of them cutting themselves and I plan to try it out). But there’s still so much she can do with this recipe. She clean the potatoes, peels the garlic, puts everything in the food processor and turns that out, and then she throws everything into the pot for it to start cooking. I absolutely love doing this with her.

The final product is a beautiful bowl of stew that is perfect on a chilly day or when you are sick. Packed full of nutrients like vitamin c, calcium, and betacarotene, you will want your toddler’s eating it too.

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Sweet Potato Stew

Author: Larisha Campbell

Ingredients

2 tbsp olive oil
1 red onion
5 cloves garlic
1 green pepper
1 carrot
1 can 15oz black beans
1 can 15oz red kidney beans
3 cups diced sweet potatoes
5 cups bone broth or chicken broth
1 tsp cajun seasoning recipe follows
salt and pepper to taste

For Cajun Seasoning (yields 4 tbsps)

1/2 tsp salt
2 tsp garlic powder
2 1/2 tsp smoked paprika
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne
2 1/2 tsp Italian Seasoning

Instructions

In a food processor, chop onion, garlic, green pepper, and carrot.
Heat a large pot on medium, add olive oil and heat.
Add vegetables mixture from the food processor and cook for 5 minutes, stirring often, not to let the onions or garlic burn.
Add beans, broth, and sweet potatoes, stirring to combine.
Add in cajun seasoning.
Cover and reduce heat to low. Cook for 45 minutes.
Serve immediately.

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

Teddy Bear English Muffins // Courtney’s Sweets
Mother Bruce Teddy Bear Toast – Mini Chef Mondays// Momma Lew
Cream Cheese Bear Claws // Baby Loving Mama
Sweet Potato Stew // We’re Parents
Mother Bruce’s Lemonade Cake // Frugal Novice
How To Scramble Eggs // Eating Richly
Bear Claw Cookies // Giggles, Gobbles and Gulps
Pizza Burger Sliders // Step Stool Chef
Deviled Eggs with Capers // Vegging at the Shore
Bacon & Broccoli Mini Quiches // Mom’s Messy Miracles
Ham and Vegetable Quiche Cups // O’Boy! Organic
Teddy Bear Picnic // Can’t Google Everything

An InLinkz Link-up

Peanut Butter Stuffed Chocolate Chip Cookies

November 16, 2015 by Larisha Campbell Leave a Comment

Peanut butter for our family is one of those “deadly food sins”. We’re all obsessed! So sense my frustration for the past 5-ish months when I haven’t been able to consume ANY nuts because it was making the baby extremely colicky. Fast forward to the last week or so, and it seems like her virgin gut is starting to be able to handle it much better. Imagine my joy and happiness that I could crack open the peanut butter jar with Skibbles and dig in with her. I know that we had to make something to celebrate and being that November is National Peanut Butter Month, there’s really no other excuse needed. I came up with these Peanut Butter Stuffed Chocolate Chip cookies and trust me, you MUST make these. The sooner the better really.

Of course, we had out mini chef in the kitchen with us for this one. We actually made these a family affair and it was super fun for all of us. Like with our other Mini Chef Mondays posts, this is a huge opportunity to build fine motor skills and explore sensory play. Skibbles loved rubbing the cookie dough on her hands and watching and it rolled into a ball as she did it. She also thought it was extremely hilarious that if she put her hand into the dry ingredients that her handprint was left behind.

Of course, her favorite part was being able to eat some of the batter. We don’t let her have much, but we do let her enjoy some of the same fun memories that we remember growing up — how can we not, LOOK AT THAT FACE!

These cookies are actually extremely easy. We used our triple chocolate chip cookie recipe and then chilled the dough and froze dollops of peanut butter to place inside. Rolled them back into balls and baked until perfection oozed out of them. It’s really important that you freeze the peanut butter. If you don’t, it will just melt into the cookies and won’t ooze out like you see in our photos.

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Peanut Butter Stuffed Chocolate Chip Cookies

Author: Larisha Campbell

Ingredients

2 cups All Purpose Flour
1 tsp baking soda
1/8 tsp salt
1 cup butter softened (NOT MELTED)
3/4 cup Dark Brown Sugar
3/4 cup Organic Sugar
2 tsp vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup Cacao Chocolate Chips
3/4 cup Peanut Butter we use this one

Instructions

Preheat your oven to 375 degree F.
Scoop out 1 1/2 teaspoons worth of peanut butter onto a baking sheet until you have 24 dollops of peanut butter. Place in freezer until ready to use (let set for at least an hour).
In a small bowl, mix flour, baking soda, and salt and set to the side.
In a large mixing bowl, beat together the softened butter with the white and brown sugar until well combined. Add vanilla and combine. Then add eggs, one at a time, and mix until everything is combined well.
Slowly add flour mixture to the butter mixture making sure to get all the flour combined together.
Carefully fold in the chocolate chips.
Chill dough in fridge for 20 minutes.
Roll 2-3in balls of dough and the flatten with your hand. Place a dollop of frozen peanut butter inside and then fold edges back up and around the peanut butter, sealing any edges.
Place each ball onto an ungreased cookie sheet and bake 8-12 minutes depending on your oven.

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

Inside Out Healthy Breakfast Smoothie Recipe // Courtney’s Sweets
Cherry Banana Yogurt Smoothie // Baby Loving Mama
Peanut Butter Stuffed Chocolate Chip Cookies // We’re Parents
French Toast Muffins // Frugal Novice
Goat Cheese Stuffed Prosciutto Wrapped Asparagus Recipe // Eating Richly
Simple Pumpkin Hummus with Pita Chips // Giggles, Gobbles and Gulps
Baked Apple Pie Bites // Step Stool Chef
Pumpkin Granola // Vegging at the Shore
Apple French Toast Casserole // The Shirley Journey
Apple Pie // O’Boy! Organic
Snicker Doodle Cookies // Can’t Google Everything

An InLinkz Link-up

Sweetly Roasted Pumpkin Seeds

November 9, 2015 by Larisha Campbell 2 Comments

Last week, we excitedly kicked off our new Mini Chef Mondays series. We hope you had a blast learning about the new series that we are going to be doing and all about our Chocolate Chip Pumpkin Muffins. We are having an incredibly amazing time in the kitchen with our own little chef. While I’ve always allowed to her help out, with these posts I’m picking things that are almost entirely for her to make, and she’s loving being the star of the kitchen. I’m also enjoying adding this hands-on experience into our homeschool pre-k routine since she’s a very visual learner. This recipe is all about sensory activities and fine motor experiences.

Her favorite thing to do was pick out all the seeds from inside the pumpkin. I had a really hard time picking just a few photos because she was absolutely adorable through our entire process. I had fun teaching her new adjectives like slimy, slippery, wet, gross and more to build her vocabulary, while she explored. I think her favorite part about making the actual recipe was mixing the seasonings throughout the seeds because her hands got really messy.

If you still have a pumpkin leftover from Halloween that you didn’t carve, I encourage you to go grab it, cut it open, and get into the kitchen with your little ones! Enjoy!

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Sweetly Roasted Pumpkin Seeds

Author: Larisha Campbell

Ingredients

2 cups pumpkin seeds all the seeds from one large jack o'latern
2 tablespoons coconut oil melted
1 tablespoon maple syrup
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Instructions

Open the top of a pumpkin and remove all the seeds.
Separate the stringy part of the pumpkin from the seeds. Rinse to remove any remaining strings and lay in a single layer on a kitchen towel overnight to dry completely.
Preheat oven to 325 degrees
In a bowl, mix all ingredients together.
Spread in a single layer onto an ungreased cookie sheet and bake for 45 minutes, stirring every 15 minutes until seeds have a browned color.
Let cool before eating.
Can be stored in an air tight container for 6 months.

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

Stuffing Muffins – Traditional Bread Stuffing Recipe // Courtney’s Sweets
Thanksgiving Cornucopia Snack Mix // Momma Lew
Jello Cranberry Cookies for the Holidays // Baby Loving Mama
Sweetly Roasted Pumpkin Seeds // We’re Parents
Double Peanut Butter Chocolate Chip Cookies // Frugal Novice
Cooking With Kids Daniel Tiger Snack // Eating Richly
Kid Friendly Egg in a Hole // Giggles, Gobbles and Gulps
Berrylicious French Toast Casserole // Step Stool Chef
Pear Coffee Cake // Vegging at the Shore
Strawberry Glazed Mini Chocolate Donuts // Mom’s Messy Miracles
Pumpkin Parfaits // O’Boy! Organic
The Best Banana Bread Recipe // Can’t Google Everything

An InLinkz Link-up

Chocolate Chip Pumpkin Muffins

November 2, 2015 by Larisha Campbell 6 Comments

Yesterday, we excitedly announced, a new website design, new logo, and the biggest excitement of all, that Andrew is officially joining us as a writer on the blog. We are so thrilled to actually make this a family venture and can’t wait to see where in the world the blog takes us now. Not to be overlooked, but today we are equally giddy to announce a new series on our blog – Mini Chef Mondays. Each Monday we will be sharing a recipe or how to “in the kitchen” that we’ve done with our mini chef. If Skibbles isn’t doing some type of art project, you can usually find her exploring in the kitchen. I know it’s one reason that we’ve gotten her to eat and enjoy so many foods and we think sharing our tips and tricks with you here will hopefully get your kids eating and trying new things.

One of my favorite things about getting Skibbles into the kitchen is that I can make it a learning experience. We inadvertently end up teaching our kids so much with hands on learning and watching her grow, learn, and explore gives me so much purpose. We work on math, problem solving, fine motor skills, and so much more. There’s not much she can’t do (sans any stove or even yet), even though we are still adamantly working on cracking eggs together.

I credit letting her help me cook with her love of trying everything that we make. Now, don’t get me wrong…there’s PLENTY of things she will look at sideways and hesitate to try, but 99% of the time she will try something. She’ll quickly share her honesty with you if she thinks something is “eww, yucky” or if it’s “mmm, it’s dewicious (delicious)”.

One of the biggest obstacles for me in allowing her to help, is getting over my OCD about messes and trying to get my cooking space tidy. The joy and smile on her face as she helps makes it worth it time and time again though.

We had a blast baking these chocolate chip pumpkin muffins together. I made it a learning experience by having her count the chocolate chip as she was putting them on the top. The only thing she didn’t help with in this recipe was putting them in/taking them out of the oven, otherwise she was involved in all steps. She showed her appreciation by devouring a ton of them afterwards.

This batter is thick enough that the chocolate chips won’t fall to the bottom, but I still love putting extras on top. You have the option to just mix them all into the batter if you choose. If you prefer no chocolate, these muffins are still great without them, but trust me they are better with them. One of the things I love about this chocolate chip pumpkin muffin recipe is that there is no processed white sugar or oil added into the recipe, yet they are still moist and uber-delicious.

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Chocolate Chip Pumpkin Muffins

Author: Larisha Campbell

Ingredients

1 cup honey
2 cups pumpkin puree or one 15oz can
4 eggs
1 1/2 cups unsweetened applesauce
3 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
pinch of salt
2 cups semisweet chocolate chips divided

Instructions

Preheat oven to 400°.
Grease muffin tins with coconut oil or use liners.
In a small bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
In a large bowl, beat the eggs, sugar, pumpkin and applesauce until smooth.
Slowly, combine the flour mixture to the pumpkin mixture and mix until well combined.
Fold in one cup of chocolate chips.
Add mixture to muffin tins until each is 3/4 of the way full.
Take remaining chocolate chips and evenly divide amongst each muffin and add to the top of the mixture.
Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. (mini muffins will cook in approximately 15 minutes, jumbo muffins take approximately 30 minutes)
Let cool for 10 minutes then use a butter knife to release sides and remove to a wire cooling rack.

I am hosting Mini Chef Mondays along with 10 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. Don’t have a blog? Share the URL of your instagram photo in our linky below. 🙂

How to Make Chocolate Covered Strawberries // Courtney’s Sweets
How to Make Banana Pancakes // Eating Richly Even When Your Broke
Apple Pie Floats // Momma Lew
Spiralized Vegetable Noodle Salad with Ginger Dressing // Vegging at the Shore
Super-Easy Salsa // Frugal Novice
Quick Minions Cookies // The Shirley Journey
Applesauce Making With Kids // O’Boy Organic
Leftover Halloween Candy Peanut Butter Cup Granola Bars // Giggles, Gobbles and Gulps
Easy Chicken Salad // Can’t Google Everything
Chocolate Chip Muffins // We’re Parents
Baby Loving Mama

An InLinkz Link-up

Cranberry Orange Nut Bread

November 20, 2017 by Larisha Campbell Leave a Comment

Disclosure: This Cranberry Orange Nut Bread is sponsored by Shriners Hospitals for Children. Thoughts and opinions are 100% my own.

Before I was 5 years old, I had third degree burns.

I don’t know if I remember the actual incident or it’s just been told to me so many times that I have memories of what happened. Either way, we lived in a trailer until I was 4 and it was heated with kerosine heaters. Long story short – my mom had a pot of water on top of one of the heaters to help with moisture in the air. I got mad and kicked the heater. The pot of water spilled on my foot resulting in 3rd degree burns. To this day, I occasionally have pain in that foot.

While we don’t have kerosine heaters in our home, I still worry about burns.

Our girls love cooking. You can constantly find us all together in the kitchen. Part of teaching them, not only about cooking, but also safety is teaching them to be safe around heat. It’s crucial to us that they know they can’t turn on the stove or pull bowls out of the microwave without a grown-up around to help them. And so far things have been great. But that doesn’t mean that I can let my guard down either.

The Shriners Hospitals for Children want you to Be Burn Aware. I went through weeks of daily treatment for my burns. Shriners Hospitals know that the best burn treatment is preventing it from happening to begin with in the first place. With the holidays approaching, burns are more likely to occur. Here’s a few tips from Shriners Hospitals to keep your littles safe:

Don’t leave candles that are lit unattended or in reach of a child.
Turn pot handles towards the back of the stove so a child cannot reach them
Keep a lid or cookie sheet nearby your stove when cooking so that you can quickly put our a fire if it happens.
If you celebrate Christmas, water your live tree daily. A dry tree can ignite within seconds and is oen of the deadliest types of fires.
Don’t put trees near fire places, heaters, candles or other heat sources.
Any holiday lights you put up should be inspected for kinked or frayed wires.

Now that you have those tips, let’s get to why you really came here!

Cranberry Orange Nut Bread

It’s the perfect seasonal treat. Great for breakfast, brunch, or a late night snack. It would also make a great hostess gift if wrapped nicely. I’m not going to take up anymore of your time talking about why this is so delicious, grab the recipe for Cranberry Orange Nut bread below.

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Cranberry Orange Nut Bread

Author: Larisha Campbell

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Orange zest from 1 large orange want roughly a tbsp
1/2 cup whole milk
1/2 cup vanilla Greek yogurt
1/4 cup fresh orange juice pulp is great in here, don't strain it out
1 large egg
1/2 cup coconut oil melted
1/2 cup granulated sugar
1/2 cup light brown sugar packed
2 teaspoons vanilla extract
2 cups fresh cranberries roughly chopped
1 cup walnuts chopped
1/4 cup dried cranberries

Instructions

Preheat oven to 350F degrees.
Grease a loaf pan with coconut oil. Set aside.
In a small bowl, combine flour, baking soda and powder, and salt.
Whisk together and set aside.
In a large bowl, zest the orange into the bowl.
Then, in the same bowl, whisk together the milk, yogurt, orange juice, egg, coconut oil, both sugars, and vanilla extract.
Add the flour mixture to the liquid mixture until just combined. Don't over mix.
Fold in fresh cranberries and walnuts.
Put batter into prepared pan.
Bake for about 60-70 minutes or until a toothpick comes out clean.
Remove from oven and top with dried cranberries.
Allow bread to cool in pan before removing.

The combination of oranges and cranberries, paired with the walnuts, make this Cranberry Orange Nut bread the perfect holiday bread dish. It’s truly delectable. You have to give it a try for yourself!

Shriners Hospitals for Children is a leader in pediatric burn treatment. Since the 1960s, they have provided critical, surgical, and rehabilitative burn care to children. They are the go-to for complex burn care, providing services to over 1.3 million children. Shriners Hospitals also treat children for all care and services regardless of the families’ ability to pay. They have 22 locations across the United States, Canada, and Mexico. If you need services, you an call 1-800-237-5055.

5 Snacks that Pair Perfectly with Milk

September 27, 2017 by Larisha Campbell 1 Comment

Snacks are like gold to kids. They crave them.

Okay, pause. Who are we kidding? Snacks are like gold to adults too.

I love surprising our girls with a fun and delicious homemade snack. Andrew and I have a standing Saturday date night to make cookies together as our way of bonding when we can’t do a date-night out of the house every weekend. It’s like if there was a sixth love language it would be feeding each snacks to friends.

Today, we put together a list of 5 Snacks that Pair Perfectly with Milk

Cranberry Walnut Oatmeal Cookies.
- We’d never ask you to turn your back on chocolate chip cookies, but if you are looking for an amazing secondary cookie to dip in milk, these cranberry walnut oatmeal cookies are it.
Smores Chocolate Chip Cookies
- Speaking of chocolate chip – You must try these Smores Chocolate Chip Cookies. They are like chocolate chip cookies on steroids. They are seriously amazing.
Raspberry Chocolate Cake
- This is seriously one of my favorite recipes ever. And I don’t particularly like chocolate cake. However, if I’m in the mood for cake this is a hit for everyone. Soft, delicate chocolate cake with a homemade raspberry sauce. It sounds like Valentine’s Day perfection, but truthfully it’s great year round.
Blueberry Lime Cupcakes
- This is the recipe that we get asked to bring with us all the time. An amazingly refreshing blueberry lime compote on the inside of homemade cupcakes topped with a cream cheese frosting makes these Blueberry Lime Cupcakes to die for. Y’all have got to try this one.
Peanut Butter Banana Quesadillas
- Quesadillas aren’t just for chicken or steak. These PB Banana Quesadillas are the perfect quick and delicious after school snack that kids will gobble up in no time.

These 5 recipes are all on our everyone must try list, but they also all pair perfectly with a tall glass of milk. While you’re enjoying your snack, we want to raise awareness for another cause.

Today, September 27th, is School Milk Day.

The Heifer School Milk Feeding Program is working today and everyday to bring awareness on communities who lack proper nutrition. Since 2008, they’ve been working on a program in Tanzania that has helped dairy farmers increase milk production. Now, however, they are working to create viable and diverse markers for dairy farmers.

The first phase of their program brought 1,742 students in the Njombe region fresh milk every day Monday-Friday during the school year. Their current goal is to provide 9,000 students (ages 9 and under) in the Njombe, Iringa, Mbeya, and Songwe regions with fresh milk every day for free.

How this helps

Supporting the Heifer School Milk Feeding Program allows children who suffer from a lack of proper nutrition to gain back some of that lost nutrition. Additionally, this program helps to empower students to learn, rather than having to focus on their hunger. It also creates a market for dairy producers and reduces poverty for farmers by increasing their income.

How can YOU help

You can help! For just 40 cents per day ($75/year) you can provide one student with fresh milk for an entire school year. Any donation size helps though. You can learn more about the program and donating at Heifer School Milk Feeding Program.

We’re Parents on Periscope

January 4, 2016 by Larisha Campbell Leave a Comment

Affiliate Links contained within this post.

We are so excited about this newest platform and being able to engage with each of you by live streaming. You get to see our chaos, how I handle (or lack thereof) parenthood with a toddler and a baby always around, and explore just a glimpse into our lives, especially the kitchen. I love having each of you around and watching and I hope you continue to tune in each time.

This page will serve as a resource for you to find things that we mentioned in previous scopes. If you ever have a specific question, please don’t hesitant to reach out to us at info@wereparentsblog.com or tweet us @wereparents

Watch Us Live

Make sure you are following us on Periscope ! We scope everyday at 2pm. Mondays with our Mini Chef Skibbles and then other days we are either talking about our semicrunchyish life or about our recipes.

Today on Scope!

Read up on the science behind turning heavy cream into whipped topping, butter, and more: http://www.seriouseats.com/2014/10/the-science-of-whipped-cream-butter-creme-fraiche.html

Get the whipped topping recipe here.

Tips And Resources Mentioned

Our Learning Tower that our kids stand in:

Andrew built this using Ana’s White learning tower plans

You can also purchase a learning tower on Amazon pre made for around $130

What blender we use

Here’s that giant pizza spatula!

What you can and cannot compost – Here’s a great link!

Stop using dryer sheets ***Buy Wool Dryer Balls! ***

Things you Need for Canning

Make sure you are following us on Periscope and if you want to see our past scopes, head over to Katch.me/wereparents

Snickerdoodle Cheesecake Funnel Cake Recipe

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

Christmas Rice Krispie Treats

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

Sweet Potato Stew

Peanut Butter Stuffed Chocolate Chip Cookies

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

Sweetly Roasted Pumpkin Seeds

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

Chocolate Chip Pumpkin Muffins

I am hosting Mini Chef Mondays along with 10 fabulous bloggers!

Cranberry Orange Nut Bread

Disclosure: This Cranberry Orange Nut Bread is sponsored by Shriners Hospitals for Children. Thoughts and opinions are 100% my own.

Before I was 5 years old, I had third degree burns.

While we don’t have kerosine heaters in our home, I still worry about burns.

Cranberry Orange Nut Bread

5 Snacks that Pair Perfectly with Milk

Cranberry Walnut Oatmeal Cookies.

Smores Chocolate Chip Cookies

Raspberry Chocolate Cake

Blueberry Lime Cupcakes

Peanut Butter Banana Quesadillas

Today, September 27th, is School Milk Day.

How this helps

How can YOU help

We’re Parents on Periscope

Watch Us Live

Today on Scope!

Tips And Resources Mentioned

Things you Need for Canning

Connect With Us

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