Gingerbread Pumpkin Bread

November 12, 2015 Arielle

I am a hypochondriac. The first step is admitting it, right?

Literally every week I tell my husband I've got some sort of sickness/disease, and I'm 100% sure because at least 15 out of the 27 websites I checked said so. And let's be honest, the doctors on those sites are LEGIT!

And then today, my daughter locked herself and the baby in one of our bedrooms so as I finally opened the door, she wam-bam slams the door right into my head.

Flashbacks of the movie Simon Burch went through my mind, because I'm pretty sure she hit my temple. I dropped to the floor dramatically as I sat silently holding my head. I waited a few minutes, only to hear my 3 year old laughing hysterically.

I survived. But barely.

This bread was the only thing that kept me from googling "what happens if I hit my head on the temple", because we all know Youtube would pop up and THAT scene from Simon Burch would pop up, and then I would cry, and then I would call my husband and freak out, and then I would probably eat the whole loaf of bread in the corner of my closet watching the movie...crying.

Was that a run on sentence?

I didn't google it thankfully, and I even shared this bread with the child that almost killed me. After all, that's what any sensible person would do...

Gingerbread Pumpkin Bread

Ingredients

3 c. flour, white whole wheat or unbleached white
1 1/2 c. pure cane sugar OR coconut sugar
1/2 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. cloves
1/2 tsp. ginger
1/2 tsp. all spice
1/4 tsp. nutmeg
1 c. melted butter OR melted coconut oil
4 eggs
2 c. pumpkin puree
1/3 c. molasses
1/3 c. water
1 TB. vanilla
2 c. chocolate chips

Instructions

Preheat oven to 350 degrees.
In a bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and spices.
In a separate bowl mix together the oil/butter, eggs, pumpkin, molasses, water, and vanilla.
Add the wet to dry, and stir until combined. Fold in the chocolate chips.
Bake in 2 greased bread pans, and bake for 50-60 minutes. I usually cover the bread with a foil tent so the edges don't burn.
OR, make 24-26 cupcakes and bake for 18-25 minutes, depending on the oven.

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If you HAVE to google anything, google this bread. After all, the author is LEGIT!

Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)

September 21, 2015 Arielle

Let me share with you the conversations that a household of girls might experience...

Conversation between the 5 year old and 3 year old while getting ready for school in the bathroom:

5 year old: "Is Jack going to be at school today? Don't you think he's cute?! Is he your Boooooyyyyffrriiieennndd?!!!"

3 year old: "HE'S NOT MY BOYFRIEND! We are just friends! We are JUST FRIENDS!"

5 year old: "No, he's your boyfriend. OOOOOHHH! You have a boyfriend! You have a boyfriend!"

3 year old:"(Inaudible screaming) Moooooooom! Tell Gia that Jack is just my friend. You can have boys and they can be friends, but not be boyfriends!! Mom, tell Gia!"

5 year old: "Boy friend! Boyfriend! Boyfriend! Boyfriend."

3 year old: (More inaudible screams) "AHHHHHHHHHH!!! NOOOOOOOOO!!!"

Baby: (Sitting and staring)

I'll spare you the rest of that scene.

Conversation between the 5 year old, the 3 year old, and myself after school:

5 year old: MOOOOOM! I don't have ANYTHING to wear. I have NO clothes! I just want a shirt that doesn't have a print on it, but has pretty things on it! Can I wear one of Myla's shirts?

3 year old: NOOO! Those are my clothes! (Starts crying) Don't take my clothes! You are too big and they don'ts fit you! (Yes. Don'ts)

Me: Gia, you have plenty of clean clothes hanging in your closet. Go find a shirt in there, you aren't wearing your sisters shirts. And why are you changing anyways?

5 year old: Ahhh! Why can't you just let me do what I want?! All I want to do is have a cute shirt to match this skirt!

3 year old: (Crying. Loud.) DON'TS TAKE MY SHIRTS! THOSE ARE MINE!

End scene.

Conversation with the 5 year old, 3 year old, and myself:

Me: "Girls, I made cookies! Come have one and tell me about school today."

Girls: (Grab cookies and sit down and eat)

Me: "So what did you do? What is one thing you learned?

Girls: (Eating. No response.)

Me: "Were you nice to everyone, and kind?"

3 year old: (Takes the last bite of her cookie.) " Mom, I look like you don't I?

5 year old: "No, you look like daddy."

3 year old: "NOOOOOO! I don't want to look like daddy!!"

Me: "Here, have another cookie."

Silence.

Chocolate Chip Pumpkin Cookies (Muffin Tops & Ice Cream Sandwiches)

Ingredients

1 c. pumpkin puree
1 c. coconut sugar
1/2 c. melted coconut oil
1 TB. vanilla extract
1 egg
2 cups. white whole wheat flour, oat flour, or unbleached white flour
1 1/2 tsp. pumpkin pie spice
2 tsp. baking powder
1 tsp. milk + 1 tsp. baking soda, mixed together
1 1/2 c. chocolate chips

Instructions

Preheat the oven to 375. In a bowl mix together the puree, sugar, oil, vanilla, and the egg.
In a separate bowl, whisk together the flour spices, and baking powder.
Add the dry ingredients to the wet, along with the baking soda mixture, and mix until combined.
Fold in the chocolate chips.
Prepare a baking sheet with parchment paper and using a medium cookie scoop, scoop the batter onto the baking sheet. Slightly press down the cookie a little.
Bake for about 10 minutes.
The cookies will resemble a soft pillow/muffin top texture!

Cookies adapted from here.

You don't have to make ice cream sandwiches out of these cookies, but they are the perfect texture for them! I made the ice cream out of frozen greek yogurt ice cubes, and the recipe can be found HERE!

So what did we learn today friends?

Giving your kids cookies will shut them up.

Just kidding. I mean, kind of. Maybe for a second it will...

Conversation between my 5 year old, 3 year old and myself while tucking them into bed:

5 year old: (Squeezing my arm) "Mom, I just want to lay here and cuddle you. You are just the best mom."

3 year old: (Reaching her arms out) "Hugs. Hugs. Hugs." (Gives me a big hug) "Kiss. Kiss. Kiss" (Gives me a big kiss)

5 year old to 3 year old: (Hugging each other) "I love you little sister."

3 year old to 5 year old: (Looking at her sister, then gives her a big kiss.) "I love you."

Me: (Tears)

3 year old to 5 year old: "GIIAA, those are my pajamas!!"

Me: "Is it too late for cookies?"

And ya know what...

I wouldn't change anything.

Blueberry Chocolate Chip Greek Yogurt Ice Cream

July 7, 2015 Arielle

Have you ever been to a Cold Stone? Do those even exist anymore?

Besides paying an arm and a leg for a scoop of ice cream, cold stone was THE place to go way back when. There was one right by my house and a lot of times all the cool kids would be like, "Let's meet at cold stone?" In my mind I was thinking, "Hell to the yea!" , but what came out was, "I mean, sure yea that's cool. If ice cream is your thing." I couldn't let people know my TRUE love of food, although the size of my JLO booty might have said otherwise...So I had to play it cool.

Founders Favorite.

I can still remember the taste to this day. Cake batter ice cream, soft and rich brownie chunks mixed with caramel and chocolate sauce. It's definitely a girls night/stress eating/my boyfriend just broke up with me kind of ice cream.

And to think they rejected my application to work there...

This ice cream I made doesn't taste anything like a Founders Favorite. You're welcome.

I really do want to re-create/health-ify that ice cream some day, but for now there is this Blueberry Chocolate Chip Greek Yogurt Ice Cream. Waaa Waaa. (Way to sell that one Arielle.)

It all started when Jessica from How Sweet It Is shared her Blackberry Chip Ice Cream which sounded and looked delicious! I knew I was going to make it for our Fourth of July Party! Then the night before I completely spaced and hadn't purchased any of the ingredients. What's new?

So I searched through the fridge and realized I had multiple containers of plain greek yogurt and a ton of blueberries. Light Bulb!

Blueberry Chocolate Chip Ice Cream

Ingredients

4 cups plain greek yogurt ice cream
1 1/2 c. blueberries
2 tb. water
1 TB. vanilla
3/4 c. pure cane sugar*
heaping 1/2 c. dark chocolate, finely chopped
*If I were making this for myself I would be fine with 1/2, but greek yogurt can be pretty tart so if you are making this for a crowd I would keep the sugar at 3/4 c. You could also sub a liquid sweetener to taste, but it will change the taste a little. I haven't tried this with coconut sugar, but it's a possibility.

Instructions

In a food processor, blend the blueberries and water until pureed.
using the back of a spoon, push the mixture thorough a fine strainer to remove all of the skins.
In a bowl, whisk together the yogurt, sugar, vanilla, blueberries, and chocolate.
Let cool in the fridge for about an hour.
Make your ice cream in your ice cream maker according the makers instructions.
Serve immediately or freeze in the freezer.
If it's frozen in the freezer, allow it to thaw for about 15-20 minutes before serving.

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Greek yogurt ice cream might be my new favorite thing! Can you imagine all of the flavor possibilities and combinations?!

Maybe, just maybe, there will be a Founders Favorite Greek Yogurt on here some day...

Watermelon American Flag Sheet 'Cake'

July 3, 2015 Arielle

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!

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.

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.

Then add more watermelon...

And then a nice generous spread of more whipped cream.

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

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)
1/2 watermelon, cut into strips
1 pint heavy whipping cream
8TB. powdered sugar
1 TB. vanilla
Blueberries, raspberries

Instructions

Make the whip cream by beating the whipping cream, sugar, and vanilla until peaks form. Set aside.
Assemble the cake by first adding a single layer of watermelon over the entire bottom of the pan.
Frost the watermelon layer.
Then add another layer of watermelon.
Then top it off with another layer of whipped cream. Be sure to cover the entire watermelon so it doesn't show through.
Make an American Flag with the berries.
Keep in the fridge until ready to serve!

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Happy Fourth of July friends!!

Chocolate Birthday Cake

June 17, 2015 Arielle

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.

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:

(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?

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 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

Ingredients

(For the cake)
2 sticks butter (or 1 cup coconut oil)
heaping 1/4 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
1/2 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

Preheat the oven to 350.
In a medium bowl, whisk together the flour and sugar, then set aside.
In a sauce pan, add the water and bring to a boil.
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.
Remove from heat and let it cool for a minute.
Fold in the chocolate mixture into the flour mixture. Don't over mix.
In a bowl, whisk together buttermilk, then eggs, vanilla, and then baking soda.
Slowly fold it into the cake batter.
Grease two round cake pans, or a jelly roll pan, and bake for 20-25 minutes.
Allow the cake to cool COMPLETELY before removing.
(Make the Whipped Buttercream)
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.
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.
In a small bowl add the chocolate.
In a sauce pan, heat the heavy cream on low/medium heat until it is about to boil. (Don't overcook.)
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.
Pour the ganache over the entire cake, top with your favorite toppings and enjoy!
(Keep cake refrigerated, but let it sit out for about 20-30 minutes before serving.)

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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

May 22, 2015 Arielle

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!

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?!

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...

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

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
1/4 - 1/2 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

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.
Whip the cream and the rest of the ingredients (not the chocolate) together with beaters or a mixer until fluffy, about 3-5 minutes.
Fold in the chopped chocolate.
Cover and place in the fridge until ready to use.
To make the milkshake, place all ingredients in a blender and blend until creamy.
Top with the whip cream.
Eat immediately and enjoy!
Serves 2 milkshakes or 4 small ones.

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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!

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.

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Single Serving PB Cup (Quick Dessert!)

April 29, 2015 Arielle

Sometimes mommy just needs some candy.

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.

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...

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

Single Serving PB Cup (Quick Dessert!)

Ingredients

1.5 TB chopped dark chocolate, melted
1 TB natural PB

Instructions

Get 3-4 cupcake wrappers and stack them together.
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.
Next spoon on top the peanut butter.
On top of that, add the rest of the melted chocolate, and carefully spread it over the top of the peanut butter.
Place the peanut butter cup in the freezer for about 5 minutes to set, then enjoy!

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!

Healthier Baked Chocolate Chip Donuts

February 5, 2015 Arielle

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! **************************************************************************

Scroll Down For Recipe

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.

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.

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

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!

Pancake Mix Chocolate Donuts

Healthy Baked Chocolate Chip Donuts

Ingredients

1 c. chocolate pancake mix-I used Kodiak Cakes
2 TB. flour
1/4 c. coconut sugar
1 egg
2 TB. melted coconut oil
1/2 c. milk of choice plus 1 TB to thin out batter if needed
1/4 c. mini chocolate chips

Instructions

Whisk the pancake mix, flour and coconut sugar together.
Then add the egg, coconut oil, and milk and whisk until combined.
Fold in the chocolate chips.
Grease a donut pan.
Add the batter in a large plastic bag, and then cut the corner off.
Pipe the batter into each donut, filling almost all the way to the top.
(This should make about 5-6 regular sized donuts.)
Bake at 350 for 12-14 minutes.
Let cool and then remove from the pan.
Top with desired toppings

For the glaze:

Melt 1/2 cup chocolate chips or chopped chocolate plus 2 TB. coconut oil in a microwave safe bowl.
Whisk until smooth
Dip cooled donuts into glaze and sprinkle with toppings. Place donuts in the fridge for 5 minutes to set frosting if desired.

And if you are feeling a little creative, why not add these delicious donuts on top of a DONUT CAKE?

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Breakfast Ice Cream!

January 12, 2015 Arielle

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

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.

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.

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!

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!

Breakfast Ice Cream

Ingredients

1 c. plain greek yogurt
Honey to taste
1 tsp. vanilla extract
Toppings of choice

Instructions

In a bowl, mix together yogurt and honey to taste. (It all depends on how sweet you like it.)
Using an ice cube tray, add yogurt to individual cubes.
Freeze yogurt cubes for at least two hours or until frozen. (Overnight is perfect, so that way it's ready in the morning.)
When ready, add yogurt to a food processor or blender, plus vanilla.
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.)
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.)
Top with your favorite breakfast toppings and enjoy!!

Made with Love using Chobani :).

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!

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!

Cheers to Ice Cream for Breakfast!

Healthy Banilla Peanut Butter Milkshake

January 2, 2015 Arielle

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.

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?

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.

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

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

Add all ingredients in a blender and blend until nice and creamy!
Sip through a straw or eat with a spoon! Enjoy!

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! :)

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

December 9, 2014 Arielle

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.

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.

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.

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.

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!

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.

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.

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.

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!

Oh wait...Is that the doorbell?

Orange Rolls

Adapted from The Pioneer Woman's Orange Rolls

Ingredients

2 c. full fat coconut milk, regular milk, or milk of choice
1/2 c. coconut oil
1/2 c. coconut sugar or maple sugar
1 pkg. active dry yeast
4 cups, plus 1/2 c. extra reserved, flour. (You can do half whole wheat half all purpose)
1/2 tsp. heaping baking powder
1/2 tsp. baking soda
1/2 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

To make the dough:
In a pot over the stove, heat milk, oil, and sugar.
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.
When it's cooled down so it's warm but not hot, sprinkle the yeast over the top.
Let it sit for a few minutes.
Then add in the four cups of flour, and stir together with a wooden spoon. Be careful not to over mix too much.
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.
Once that happens, then add in the remaining 1/2 flour, baking soda, baking powder, and salt. Stir together.
You can make the rolls immediately, or cover and put in the fridge for the next morning, or a day or two later.
When you are ready to make the rolls, get the dough out of the fridge and roll it into a large rectangular shape.
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.)
Begin to roll the dough, starting with one side and working your way to the other.
Cut the rolls and place on a baking sheet.
Let the rolls rise for at least an hour. (If the dough isn't cold from the fridge it might not take that long.)
Bake the rolls at 375 for 15-18 minutes, or until desired. (We like ours a little under cooked.)
Top with the glaze or frosting of choice immediately.
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.

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.

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

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

Mini Pancake Muffins (Pumpkin)

December 2, 2014 Arielle

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! *********************************************************************************************************

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...

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.

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...

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!

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!

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
1/2 c. coconut sugar
1/4 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

Combine all ingredients in a mixing bowl and whisk until combined. (Leave out the chocolate chips.)
Spray a mini muffin pan with oil, or use mini muffin liners. Add batter to the pan, filling about 3/4 full. Top with a few chocolate chips.
Bake in the oven at 350 for 18-20 minutes, or until they are done.
*If using an egg, these may cook faster than if using a chia egg, so watch muffins carefully!)

3.2.1310

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

September 10, 2014 Arielle

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

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.

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.

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.

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?"

No Bake Peanut Butter Chocolate Cookies

Ingredients

1/2 c. honey
1/4 c. coconut oil
1/4 c. unsweetened cocoa powder
dash of salt
1/2 c. peanut butter or almond butter*
3/4 c. quick oats
1/3 c. dried cranberries
1/3 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

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.
Remove the pot from the heat, cover it with a lid, and let it sit for about 5 minutes.
Remove the lid, stir in the oats, cranberries, coconut, chocolate, and chia seeds.
Using a small cookie cutter, scoop the cookies out onto a baking sheet fitted with parchment paper or baking mat.
You can top the cookies with additional coconut if desired.
Place the cookies in the fridge and let them set for at least 30 minutes. Keep them in an airtight container in the fridge.
Enjoy!!
Adapted from Food Network Magazine

3.2.1310

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

The end.

Peanut Butter Cookie Dough Balls

July 14, 2014 Arielle

We've all heard about those kind of kids...

The ones whose pictures float across the internet of them covered in diaper cream while standing in a gallon of spilled milk. Or THAT kid who flush wallets, watches, and other valuables down the toilet...Or worse yet, swallows them.

Or how about that kids who screams like a baby piglet when they don't get their way in the store...seriously? Whose child is that?

Before I had kids, I remember thinking to my self, "How on earth did that child end up in THAT situation?! Wasn't anyone watching the kid?" (For example; diaper cream switch.) Or, "Seriously, those parents are the WORST parents ever to have that screaming kid! If that was my child..."

And then one day, I birthed THAT child.

The child who finds her self in the most unbelievable messiest situations when I run to the bathroom. The child who shoves a pearl in her ear. The child who screams like a piglet when she wants G-U-M at the store...

The child who whenever they see a glass full of liquid HAS to dump it all over my open and perfectly working computer...And then play with it.

AND THEN, when you take that computer to the store to get fixed, said child throws a major tantrum on the floor because she wanted G-U-FLIPPEN-M.

I love THAT child.

I love that child's multiple kisses and hugs. I love her funny phrases, songs, and noises, (most of them.)

I love that child's bubbly, bright, and silly personality. That sneaky smile and the way she closes her eyes, bows her head, and folds those chubby arms when she says her prayers.

I love that child more than life it self...

Even if she cost me $234983749.98 to fix my dang computer. (And all my pictures, videos, programs...etc.) #yup

Dear child,

Please continue to be THAT child. And I promise I'll continue to be one of THOSE parents.

xo-

Mommy

Now...For some much needed cookie dough balls ya?

(I shared a picture of these cookies on my Facebook page and the results were outstanding! I knew I had to share the recipe with all of you! xo)

Peanut Butter Cookie Dough Balls

These don't last long in our household! They are perfect for a quick pick me up, since they are full of protein! They also work great for treats in kids school lunches! Either way you eat, enjoy!

Ingredients

1 c. raw peanuts
1/2 c. oats
2 TB. honey
2 TB. maple syrup
1 1/2 tsp. vanilla extract
1/2 c. chocolate chips (or more if needed)

Instructions

In a food processor or blender, add peanuts and blend until a fine flour comes together to form a dough. (Don't process after that or you will get peanut butter!!) Note: Don't process all ingredients together because the mixture won't turn out. You will get a cookie crumble, which is totally fine, but it won't form into balls!
Next add the rest of the ingredients, besides chocolate chips, and blend until combined. (Not too much blending!)
Add the chocolate chips and pulse a few times to mix.
Using a small cookie scoop, make balls and keep in the fridge or freezer!
Makes 14-16 small balls!

3.2.1310

THAT child loves these PB cookie dough balls.

And THAT child makes a huge mess when she eats them, and then dumps her milk all over the place to top it off...

I love that child.

Sea Salt Chocolate Cookies-Paleo Friendly

June 17, 2014 Arielle

I've got a delicious Chocolate Cookie recipe for you today over on Venus Williams blog! It's the perfect balance of sweetness with a hint of salt. It's made with almond flour, which makes it paleo friendly. And it's sweetened with bananas, and no other added sweeteners or sugars!

It's the perfect cookie when you need to conquer that sweet tooth, and I think it would even make the perfect breakfast cookie topped with a little nut butter!

Head on over to Venus Williams Blog (Eleven by Venus) to get the recipe!

Footage Friday: Chocolate Greek Yogurt Popsicles

May 30, 2014 Arielle

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Here is the deal my friends.... I'm trying reeeeallly hard to post a Footage Friday video every friday. Buuuut, I'm also really trying to focus more on quality than quantity. So if I don't have a video up, it's most likely because I don't have anything I'm super proud of to show you!

It's because I love you guys so much ok?!

And it's also because I have two arms, and somehow have to film, make two kids happy, entertain in a video, and make it work...

I need a 3rd arm, seriously! My life would be ALOT easier :).

So today's video is a recipe for Chocolate Greek Yogurt Popsicles! Yeaaa! It's already too hot for me here in Las Vegas, and It's only going to get hotter...Remind me why I live here again?

Happy Popsicle Making & Happy Weekend!

Citrus Creamsicle Smoothie/Milkshake

May 14, 2014 Arielle

There was a time when I went to Costco and bought a large sack of grapefruit because I was determined to loose 15 pounds.

I planned out my morning to where I'd eat that grapefruit cut in half and eat it with a silver spoon, and watch my metabolism kick start and burn that fat away. The very first morning I tried it, I took a bite of that grapefruit and thought...

&%#$

That's disgusting.

Then I read you could sprinkle a little sugar on top to take away the tartness. So I tried that.

A sprinkle on top turned into a spoonful of sugar with each bite, and well the only thing that kick started that morning was my attention span.

Sure, most people enjoy grapefruit in the morning. It's tart but sweet, and the perfect way to start the day. I look at it as, it's like drinking straight lime juice and 13 minutes later I'm completely starving. It just doesn't work for me. But I can eat an entire watermelon and feel completely full till noon. Oddly enough, my favorite green juice taste like a grapefruit, and this new recipe I'm about to introduce has a hint of grapefruit as well. Also, this grapefruit cake most likely taste incredible...

But if there is one thing I've learned in living a healthy lifestyle, it's that food that is healthy needs a partner. Like Kale. You wouldn't eat kale plain would you? I mean some of you might, that's ok...(no it's not.) But if you massage the kale with lemon juice, salt, and pepper and then roast it, it's delicious!

Same thing goes for grapefruit. Pair it with a friendlier (and sweeter) citrus, along with the sweetness from the honey and the banana. Followed by the cream from a coconut (or greek yogurt), and next thing you know you are telling Orange Julius "Buh Bye!"

And now you have a reason to enjoy that 20 pound bag of grapefruit that you got from Costco...

You.Are. SOO.Welcome.

Citrus Creamsicle Milkshake/Smoothie

Prep time:

5 mins

Total time:

5 mins

Serves:

1-2

Ingredients

2 grapefruits
1 orange
1/2 frozen banana
1 tsp-1 TB. raw honey
1/4 c. coconut cream(milk), or greek yogurt
ice

Instructions

Juice the citrus. Reserve 1/2 c. of the juice for the drink, and save the rest for drinking, smoothies, etc.
Add the ingredients into a blender and blend until creamy.
Sip and enjoy!

3.2.1310

Seriously though, anyone need some grapefruit?

Just Desserts Mother's Day Recipes

May 12, 2014 Arielle

As promised, I have all the recipes from THIS Mother's Day: All Desserts Menu. I will say that I've gladly been enjoying each and every single dessert on a...daily basis. Especially the Chocolate Truffles! I've had to fight my husband off for those. I hope everyone had an enjoyable Mother's Day! The recipes will be a link that you click on that will take you to a PDF Word Document of the recipe (Since there are 4 recipes on this post.) Once you click on the PDF, you can print them out!

Chocolate Vegan Cupcakes with Vegan Vanilla Frosting

I've been wanting to make a vegan frosting FOREVER that didn't use powdered sugar! So grateful I found the perfect recipe to play around with, and actually make a FLUFFY frosting that I could add to a piping bag!

Vegan Chocolate Cupcakes w: Vegan Chocolate Frosting

Mother's Day Menu: Just Desserts via http://thediva-dish.com — IMG_7406

Chocolate Peanut Butter Crispy Bars (TO DIE FOR)

I find myself sneaking a bite here and there from the fridge. They remind me of no bake peanut butter cookies, which I remember making and eating all the time as a kid!

Click the link below for the recipe:

Chocolate Peanut Butter Crispy Bars

Dark Chocolate Ganache Drizzled Strawberries

The ganache is so simple to cook up and incredible delicious, you will most likely start making it often and putting it on everything. Even pizza...maybe?

Click the link below for the recipe.

Dark Chocolate Ganache Covered Strawberries

Rich Chocolate Truffles(I WILL MAKE THESE WEEKLY!)

If you have ever had a truffle from See's candy that just satisfies that chocolate craving like no other...well, life is about to get a whole lot better :). These cure ANY chocolate craving, and they have the added health benefits! Cocoa powder, healthy fats from coconut oil, and naturally sweetened with maple syrup!

Click the link below for the recipe.

Rich Chocolate Truffles

Mother's Day Menu: Just Desserts

May 8, 2014 Arielle

There was a time a few years ago where I wanted to open a restaurant dedicated to just chocolate & desserts. A place where you could order the best chocolate cake with rich chocolate ganache frosting, or a decadent chocolate fudge filled brownie with warm ice cream and hot fudge sauce... And when you left said restaurant, it would be similar to a scene from Willy Wonka and The Chocolate Factory. No, you wouldn't get a dip in a chocolate waterfall/lake, although that would be fantastic. Instead, you'd need to be rolled out of the restaurant like a large blueberry.

Sounds incredible right?

This Mother's Day, I decided to put together something that would speak directly to my love language. Food & chocolate. (Another love language of mine is a day at the spa, a nap with my sleeping babies, a new wardrobe, a facial, a haircut, time to shave my legs, a bubble bath in a clean bathtub, new shoes, eyebrow wax, and a nap. Did I say that already?)

On The Menu:

Vegan Chocolate Cupcakes w/ Fluffy Vegan Vanilla Frosting

Dark Chocolate Ganache Covered Frosting

Peanut Butter & Chocolate Chunk Crispy Bars

Rich Chocolate Truffles

So this Mother's Day, do those woman in your life a favor. Screw a nice candle light steak dinner. Send her straight to a table full of chocolate.

Trust me.

1 million points for you!

(P.S. All of the recipes for the desserts will be up on the blog in the next few days!)

***************************************************************************************************

A special thanks to Party Pail for sending me such adorable party accessories to make this Mother's Day Dessert Party perfect! The table cloth, napkins, straws, streamers, and plates were all from Party Pail!

Sweet Cherry Avocado Ice Cream & Peanut Butter Avocado Ice Cream

April 23, 2014 Arielle

Let's talk about this issue I have with our rental house. (You probably thought I was going to say I had an issue with my chipped nail polish. Sadly...No.)

So for some reason, our precious little rental has carpet in the kitchen/dinning room. Fine. Whatever.

Unfortunately I have this one year old I like to call DESTRUCTABLE/DESTROY EVERYTHING IN SIGHT/GET INTO EVERYTHING/THERE ARE STAINS EVERYWHERE BECAUSE OF ...this one year old. For example, this morning I was trying to fix our curtains that happened to fall and almost land on my head when I moved them. (Ahem. Husband.) As I was doing this, my one year old found my nail polish (the pretty chipped one I'm wearing), and thought she needed to paint her toes.

Now there are nail polish foot prints and stains through out the kitchen/dinning room carpet. It's lovely. Right next to it is a blue paint stain that my three year old made. Then right next to that is my brown couch that has blue marker written all over the cushions. Like I said, lovely.

I highly doubt we will get our deposit back.

After living in our rental for over a year now, I finally decided food and art projects should probably take place out side. I know...I FINALLY decided that? What took so long Ari? Did my house have to look like a Crayola Box exploded before I did something?

Recently, I was sent these adorable girly bibs from JJ Cole to review, and the girls and I decided to make some ice cream and test them out. These bibs will soon be released at BuyBuyBaby.com, so look out for them! I figured the girls would eat the ice cream like they normally do, dripping everywhere/all over their face...But just my luck they ate the ice cream as clean as I've ever seen them. But I did love the bibs because they were wide enough to wear it covered all of their top. And any ice cream that did drip, I just wiped right off!

For the record, it took a good 10 minutes to stop the girls from fighting over the bib that had a little more pink than the others.

The ice cream the girls ate was avocado based, which is a great healthy fat for kids! (Great for brain growth!) It doesn't have any avocado flavoring to it, so need to worry about a guacamole flavored ice cream :)! The mix ins are so versatile, you could pair it with almost anything. An added bonus is the creamy-ness that the avocado adds, which gives it the perfect ice cream texture!

Peanut Butter Avocado Ice Cream & Sweet Cherry Avocado Ice Cream

Ingredients

• Sweet Cherry Avocado Ice Cream:
• 1 frozen avocado, cut up
• 1 frozen banana, diced
• 1/2 c. frozen dark cherries
• 2 TB. honey
• PB Avocado Ice Cream:
• 2 TB. natural PB
• 1 frozen avocado, cut up
• 1 frozen banana, diced
• 2 TB. honey

Instructions

The directions are the same for both ice creams.
Blend ingredients in a food processor or blender until creamy. If needed add a little milk to make it blend easier.
Eat immediately or store in a closed container to let it harden a little. It will be perfect for an ice cream cone after it's hardened for at least 30 minutes!
Enjoy!

3.2.1255

I'm thinking I should probably pay someone to professionally clean my carpets, or I could just buy a cute rug to place over the top?

Or...I could just watch my kids more closely...

* A special thanks to Michelle for sending my girls and I these cute samples of JJCole bibs! I was not paid to write this review, just asked to express my opinion. These bibs will be available at BuyBuyBaby.com, so if you love them, check them out! Thanks again!*

SEARCH THE BLOG

Hey There!

Welcome to The Diva Dish! My name is Ari and I love Kale Salads and Chocolate Cake. I also love to blog about it...

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.

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.

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?

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

Ingredients

1 c. chocolate pancake mix-I used Kodiak Cakes

2 TB. flour

1/4 c. coconut sugar

1 egg

2 TB. melted coconut oil

1/2 c. milk of choice plus 1 TB to thin out batter if needed

1/4 c. mini chocolate chips

Instructions

Whisk the pancake mix, flour and coconut sugar together.

Then add the egg, coconut oil, and milk and whisk until combined.

Fold in the chocolate chips.

Grease a donut pan.

Add the batter in a large plastic bag, and then cut the corner off.

Pipe the batter into each donut, filling almost all the way to the top.

(This should make about 5-6 regular sized donuts.)

Bake at 350 for 12-14 minutes.

Let cool and then remove from the pan.

Top with desired toppings

For the glaze:

Melt 1/2 cup chocolate chips or chopped chocolate plus 2 TB. coconut oil in a microwave safe bowl.

Whisk until smooth

Dip cooled donuts into glaze and sprinkle with toppings. Place donuts in the fridge for 5 minutes to set frosting if desired.

And if you are feeling a little creative, why not add these delicious donuts on top of a DONUT CAKE?