Sunday, February 19, 2017

Lawson's British Third Birthday!

Lawson's third birthday was a smashing hit!  In true British style we had traditional afternoon tea complete with finger sandwiches, scones and an array of English Breakfast, Earl Grey and Chai teas, a giant red telephone booth and even a custom made big red bus by daddy and Uncle Marshall.  

The kids had a blast and I think the parents enjoyed themselves as well :)  Of course, I went all out on the dessert table and absolutely loved the way his cake and other desserts turned out. I'm not going to lie, getting all of that pulled together while almost 8 months pregnant was pretty exhausting, so I am looking forward to hopefully just relaxing and taking it easy now until the baby arrives!

Sunday, February 5, 2017

30 Weeks... More yummy, healthy and easy recipes for on the go!

Well, my baking streak has not slowed down, in fact I think it has sped up!  I have been baking more lately than ever.  It seems to be more of a nesting thing to me now.  I've been baking, cleaning, decorating and organizing like a mad woman.  The cool thing about these two recipes is not only are they super easy to make and good for you, but they can both be made in larger batches and then frozen for easy on the go breakfast today, tomorrow or even next month, if needed!  

The first recipe is mini omelettes.  All you have to do is choose your toppings, some of my favorites are torn up pieces of precooked turkey sausage (I hate dealing with raw meat and this way you know it will be fully cooked and safe to eat), diced tomatoes and torn pieces of spinach. Place your toppings of choice evenly in each of the 12 WELL GREASED regular size muffin cups, then whisk together 12 eggs, a dash of milk and salt and pepper and pour evenly into each muffin cup over your toppings.  Then I like to top each of mine with lots of shredded cheddar cheese. Bake in the oven at 375 for 20 minutes.

The second recipe is mini pancake muffins, which can be made in regular or mini size muffin tins.  Simply grease your muffin tin, follow this recipe and then use an ice-cream scoop to evenly scoop batter into each muffin cup. Then bake at 350 for 12-18 minutes depending on which size tins you are using, once they have risen and toothpick comes out clean they are done.  I like to double this recipe if I am going to freeze some, otherwise it will just make enough for one family breakfast.

  • Combine dry ingredients and whisk together:
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp ground flaxseed or ground chia seed

Pour wet ingredients into dry ingredients and stir until combined:
  • 4 tbsp maple syrup
  • ¾ cup Greek yogurt
  • 6 tbsp almond milk, or any milk 
  • 1 egg
  • ½ tsp vanilla extract

then choose your choice of mix in, either blueberries or mashed bananas and/or chocolate chips and pour however much you want into batter reserving some to place on top before baking in the oven. Serve warm with maple syrup :)