My sons new favorite dessert

Last week I read on Momnivore's dilemma about a great ice cream alternative. I found out about her blog because both our sons have the same developmental therapist. I am so glad to have found her here on blogspot. I can not tell you how many recipes I steal from her! lol I am currently in the same boat as her and am always looking for more gluten free ideas for my little man! This one is so simple, but it is darn good so I figured I had to share it with people! ;)

What you'll need:
Bananas
Enjoy life Chocolate Chips
wax paper
cookie sheet
freezer

Directions:
1.) slice up your bananas and place them on the wax paper lined cookie sheet
2.) Melt the chocolate chips in the microwave
3.) Dip the slices in the melted chocolate or spoon it on the top (I went with the messy free route while my little man ate chips out of a measuring cup!)
4.) place in freezer

That's it!



I'm a huge fan of frozen bananas so this is something we all like! If you or your kids are on a gluten free, dairy free, soy free diet I strongly urge you to check out her blog! We also use her hulk shake recipe and alternate fruit and veggies for breakfast a few days a week!

In other news, you can now shop my closet, jewelry box, and shoes! So many more items to come in the next few weeks!!!

cookie Week 2010- Cookie #6

So this is it, my last cookie! These turned out great and ended up being one of the most eaten at the parties I've attended so far (yes, I've already had 2 Christmas parties).





Here's what you'll need:

1 pouch Betty Crocker® sugar cookie mix
Butter and egg called for on cookie mix pouch
3 tablespoons Gold Medal® all-purpose flour
3 tablespoons seedless raspberry, apricot or your favorite jam
3/4 cup powdered sugar
2 to 3 teaspoons milk

Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place logs 3 inches apart on 2 ungreased cookie sheets.
Bake at 375°F for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes. Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

I ended up making more then 3 logs. My cookie sheets were too small for 12 inch ones! I also alternated between apricot jam and raspberry jam.
Hope you have enjoyed cookie week! Looking back at my week I am not sure how I got all these done with 2 kids under age 3! Not easy for sure!! I am so over baking for a bit! ;)

cookie Week 2010- Cookie #5

So technically this is not a cookie, but these yummy treats are all around this year. My friend Beth Faber emailed me this recipe:


Small circle pretzels (super tough to find!)
peppermint kisses
red and green m&m's.

Line a baking tray with parchment paper or use a nonstick pan. Put down the pretzel and then the kiss in the middle - throw in the oven (325 degrees) for a few minutes. Once you see the top of the kiss start to melt take them out, I have learned the hard way that if you leave them in too long they will never melt and instead get really weird. Once they are out very quickly place the m&m on the top in the middle using it to squish the kiss to fit the pretzel. When they are all done out them in the fridge for about 5 minutes to cool and viola! These are so cutesy holiday and you can freeze them which makes them even better :)


Well first off I could not find circle or square pretzels so I went with regular ones. Then I decided I liked carmel kisses better then peppermint, so I tweaked the recipe.



Beth later told me that I could have used rolos too. That makes more sense since the carmel in kisses is soft. Either way, these are super yummy and super easy!!

cookie Week 2010- Cookie #4

These cookies are my favorite so far! Kinda messy to make with the red dye, but so worth it!
Betty Crocker Red Velvet cookies.




Here's what you'll need:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4 cup chopped nuts


Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Check back later today! Cookie #5 posts at 4:00pm.

Cookie Week 2010- Cookie #3

This is a new recipe. In theory this cookie should have been amazing, it ended up being a pain in my ass! Seriously!


okay, so I have never baked with carmel before. I did not know that whatever you warm the carmel up in would end up being a throw away dish! I actually threw the spoon I used to mix the carmel too! That stuff dries so hard! Crazy.
Anyway, the cookies turned out great. My husband ate a lot of them and me not so much. I don't like how the carmel sticks in your teeth. I do like the fudge/nut/sugar cookie side though and ate a few of those any passed the carmel side over to my man.

He's the recipe:
1 pouch Betty Crocker® Sugar Cookie Mix
(Butter and egg called for on cookie mix pouch)
2 tablespoons Gold Medal® all-purpose flour
12 caramels, unwrapped (more like 20!)
1 tablespoon milk
1 cup hot fudge topping
36 Pecan halves

1. Make cookie dough as directed on package, stirring in flour. Roll dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Bake at 375°F 11 to 12 minutes or until set. Cool 1 minute; place cookies on cooling rack.
2. Microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Dip one side of each cookie at an angle into caramel mixture to coat top half; spread if necessary. If caramel thickens, add up to 1 teaspoon additional milk and reheat.
3. Spread about 1 teaspoon fudge topping on top of each cookie. Place pecan half on topping. Let stand about 15 minutes until toppings are set.