I Love Lemons: Lemon Coconut Sorbet

I LOVE LEMONS. You could say that ten times over and I would never get tired of it. The other night, one of my little ones was watching a series of So Yummy videos and she came across this one particular video and said, “Mama, you have got to see this one.” As I looked on, I immediately thought, “A touch of lemon would be so great in this!” And with that, that idea for this recipe was born, but just a little bit different.

No-churn, churned, and hand-made ice creams are becoming popular. Homemade ice cream is my jam all day long! Like, give me the homemade hand-churned ice cream, day or not, and I am there for it!

The ingredients for this recipe were so simple, and yet so delicious. Plus doubling-up on the pure vanilla extract can help any recipe, any day….as long as it is a dessert recipe. So here goes:

Lemon Coconut Sorbet

Makes 5 1/2 cup servings

1 can of coconut milk

1/8 cup of lemon juice

1/2 cup of granulated sugar

3 teaspoons of pure vanilla extract

Equipment:

Cuisinart Ice Cream Maker

Directions:

In a large mixing bowl with a whisk, stir to combine all four ingredients until completely smooth. *Note: The insert basket to your ice cream maker should be fully frozen 48 hours in advance of you making this treat.

With your ice cream maker set up, pour your ice cream mix into the maker.

Set to churn for 25-30 minutes or until completely thickened.

You can choose to enjoy your sorbet straight away or put it in an airtight container until you are ready for it.

Bon Appetit

I Love Lemons: Creamy Lemon Pie

I love lemons. I absolutely, 150% love lemons. Anyone that knows me, know that I love lemon cookies, I love lemon cakes, I love lemon colors, lemon scents, lemon décor. Add a lemon & I want a lemon. Lemons, lemons, lemons!

It’s hard to tell when my love affair for lemons first began.

For starters, when my husband and I were first engaged, I immediately when to my favorite bridal location’s website, and picked out a dress, that I just knew that I would love, & it featured none other than that bright, cheerful, awesome color….yellow.

So, what did we do? We coordinated everything in our wedding from the flowers, to the bride’s maid’s dresses, to the little row seating accents, to even the desserts (yes, the even the desserts table) to have touches of yellow.

What was on that dessert table, you ask? Everything lemon. One hundred and fifty-five percent, lemon everything: Lemon biscotti, lemon bars, lemon pound cakes, you name it. That one table in and of itself was themed with nothing but lemons!

You can imagine my delight when I see that all-things lemon are very much on the rise & trending. I love to stop and smell the lemons when I see them at the stores these days. Even the fake lemons, even though I know that the lemons are fake, I still want to stop and see them. Lol!

This continue love of lemons has me realizing that I need to devote a post to my citrus infatuation. And not just one post, but a series. Welcome to I Love Lemons & All Things Lemons. Creamy, crunchy, zesty, soft, scented, décor, printed, patterned – lemons.

A friend of mine had made a lemon soufflé many moons ago, that took me back to the days of my childhood with one bite. And though that moment itself was over ten years ago, I never forgot it. That is a long story, for another post, that I promise I will share.

Now onto this delicious pie of mine. I have a no-bake pie recipe that I have held on to and mastered for years. It’s a go-to recipe that’s easy to impress and quick to whip up. Everyone needs a recipe like that in my opinion. Everyone needs a handful of recipes that they can rock. My base pie recipe can be rocked by the novice & the expert in the baking world. This recipe though, got it’s glorification when I stumbled upon a trifle recipe that literally ruled my world from the first day that I made it, to the day that I made nine other revised versions of it. Also, another day for another post.

This pie is a cross between my, Rock-This B No-bake Cheesecake Pie (“b” is for “baby”) & my delicious lemon trifle cream filling which was the bases of my ten trifle recipes, which I will one day share with you!

My original no-bake pie recipe, is simple. All you need is:

No-Bake Plain Cheesecake

Makes 8 servings

1 graham cracker crust

1 can of sweetened condensed milk

8 oz of cream cheese (softened)

1/2 cup of lemon juice

1 can of cherry pie filling (optional)

In order to rock this pie all you need to do is:

Allow the cream cheese to come to room temperature. In a large mixing bowl, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky and smooth.

Add the lemon juice to the cream mixture and beat on low until smooth.

Pour the filling into the graham cracker crust. Cover and refrigerate over for 8 hours or overnight. Cover with cherry or choice of pie filling as a topping and serve.

When you throw that thing down or a table, or add to the buffet that everyone is grabbing food from, just from the mere visualization of the cherries, people will want it. And if they don’t want it for the cherries, they’re sure ‘nough going to be back for seconds once they taste it, because the cherries are delicious & the cheesecake pie filling is smooth. It’s just a really, really good go-to. And since I’m the girl that likes to make all things herself (rather than using the no-bake cheesecake kit in the box to achieve this), this recipe has been my go-to for years. Easy to prepare. Easy to please. Easy to impress. All me.

For my creamy lemon pie, we step it up a notch. And we decorate that thing like we’re Joanna Gaines working in the Magnolia kitchen, except…..we’re not her and that is okay, but this pie is sure ‘gon sing!

Creamy Lemon {No-bake} Pie

Serves 8 – Author Things She Makes

June 13, 2019

(If we were really going to be boss-babes, then we’d be making our own crust, but we’re going to be part-boss & still rock it. Okay?)

1 deep dish pie crust

8oz of cream cheese, softened

4/5 of a can of sweetened condensed milk (pre-refrigerated 5-6 to additionally thicken it)

1/2 cup of lemon juice

1 1/2 cups of whipped cream

Garnish

1 cup of cool whip, thawed

3 beautiful lemon slices

3 medium-sized mint leaves (so don’t pick the largest leaves in the bunch, and don’t pick the tiniest ones either- 😉

Directions:

Pre-heat your oven for 350 degrees. Pre-bake your empty pie shell at that temperature for 15 minutes. Remove from oven and set aside the pie shell to cool for 30 minutes or until cool to the touch.

Make the filling:

In a large mixing bowl and on low-speed, with a hand mixer, blend ONLY the cream cheese and the sweetened condensed milk until silky smooth. Add in the lemon juice and beat again until very smooth. With a spatula fold in the whipped cream.

The reason why you only want to blend the softened cream cheese & the sweetened condensed milk and not the softened cream cheese, sweetened condensed milk and the lemon juice together at once, is because your allowing your cream cheese and your condensed milk to be perfectly smooth first. Should you choose to add in the lemon juice and do it all at once, you might end up with clumps of cream cheese, rather than a nice smooth mixture. And every cheesecake or cream pie, baked or not, deserves to be silky smooth.

Pour the filling into the pie crust, once the crust has cooled. Cover the pie and set in the refrigerator for 8 hours until firm.

When you are ready to serve the pie, remove from the fridge, garnish only the center 5 inches only with the thawed whipped topping. Arrange the three lemon slices in the middle, with the mint leaves as accents and you’re done.

Bon Appetit!

How What I Believed Changed {The Length of} My Labor & Childbirth

Every since about the week before Mother’s Day, there’s been this meme going around or a challenge, if you will, to the tune of, “In honor of Mother’s Day, tell us all about your labor with your child(ren)”.  As I am reading the posts of my friends, and posts of their friends that they’re commenting on & thinking about my own labor, I’ve come to realize something, two very BIG somethings, in the world of childbirth:

(1) I don’t know what it is to be in more of five hours of labor

and

(2) I don’t know what it is to push more than 15 minutes…..at all.  Like, not at all.

As I am reading the stories of others, they’re similar to everything that I’ve seen before: 10 + hours in labor and maybe an hour or two of pushing.  That’s standard.

What is also standard, especially for the first time mom is a 24-26 hour labor.  These are all very standard things.  I’ve never had that before.  Even with being induced with my first one, I went in on a Tuesday to be induced for labor and I had absolutely NO labor until I delivered our child early in the wee hours of the morning on Thursday, but I had absolutely no labor until 9:45pm on Wednesday evening. My active, “Honey, you better go get the nurse…” labor started right around 9:45pm (Wednesday) and the baby was born 3 hours and 8 minutes later at 12:53am.

My subsequent labors were the same.  Baby #2’s labor started early in the morning at 3:55am and I was delivered of child, a few hours later at 6:38am (the same morning).  Baby #3 had no active labor and no, inactive labor until 11:35pm and he arrived that same night at 1:22am in the morning.  My #3 was a little bit different, in that I went to the hospital earlier that morning because “I didn’t feel right”.  I asked my husband to meet me there and sure enough I was 8 centimeters dilated but with no labor, so they couldn’t send me home, but….I wasn’t in labor.  There was lots of walking the halls and hoping that I would be in labor but I was not.  Thankfully, I didn’t have to be induced and the labor did start on it’s own.  Long story short, what was so different about my labors & the labors and stories of so many other women that I hear from with hours & days in to deliver a baby?!  I think that it was my beliefs.

I 100% attribute my short labors, and subsequently short labors to my belief that you don’t have to take forever.  It does not have to be an all day thing and just because every other woman that you know has had a 24-26 hour (or more) labor doesn’t mean that you have to.

I took to reading books during my first pregnancy on painless childbirth.  I immediately began seeking that out because I wanted to know whether or not it was possible.  And I don’t mean with an epidural.  Not that there’s anything wrong with a woman that gets one, I just knew that that was not my lot in life, and it was not something that I wanted to do.  I believed that there might be a small chance possible that we could have a baby, and that it would not hurt.  Impossible?  Well, it didn’t happen with my first, it happened with my second.  More on that, later.

Anyhow, I sought about books about natural birth stories, and natural stories of labor from around the world and there was one common denominator – amongst women in other countries, birth was not feared.  If it’s something that is natural, that God created our bodies to do then why should it be?

Secondly, we set our intentions.  A couple of months before our baby was born, in the birthing class that we were taking, we were asked to go around the room, after a moment with our eyes closed and state our intentions of how long our birth would be.  Confidently, I said, “2-6 hours”.  Now, I was told, that aware from 4-14 hours was reasonable for a first-time mom, but I said, 2-6 hours and that’s what I got (3 + hours with 5 whole minutes of pushing)!

From that point forward, from having read and experienced that a monsturous labor didn’t have to be my norm, just because it was everyone else’s, I changed what I expected from labor and childbirth, I shut out people that had stories that supported otherwise & I have had nothing shy of short labors, and subsequently short ones, since my first one.  That is how my beliefs changed the length of my labors & childbirth!

xoxo

 Chemeeka 

Green Peach Banana Smoothie – {Thank you, Trader Joes!}


Ah….the start back of getting into the swing of things and acknowledging that we are officially, “back-to-school”, and “not-on-break”, it’s time to wake up and no longer sleeping in. I wasn’t ready for it. And I know….I’m acting like we went from summer to actually being, “back-to-school”, but…I…I…was there for it. I was there for the lazy mornings, low activity, no-schedules, let’s-just-have-fun, of it all. Coming back from spring break has honestly got me feeling like we’ve been hit with the clocks springing forward on us…again. But I am grateful…..

I’m grateful that we had our time away & grateful that we were officially, “off-of-the-clock” and for the fact that we played until we could not play anymore.

If the fact that I am not a morning person had anything to do with the fact that, well, wrapping my mind around a full-cooked breakfast at minutes to 6am just wasn’t happening, I was fit-to-be-tied, for sure.

I have been successful at making my kids at least half of their breakfasts. I am a big proponent of “scrambled eggs, plus…” It’s the way that I start their day, but unfortunately, I’ve only been waking up in time to catch the part that comes after the plus, lol! Bagels, French toast sticks, toast, English muffins…you get my point.

Once I have my little ones out of the door and ready to go, it usually takes me a good two hours to realize, “Um, I think that you need to eat.” After the laundry is going, the beds are made (hopefully) and the dishes are done, I finally start to come around on my own.

When I saw this nectar at Trader Joes, I was on it!

“Um, peach nectar? Yes, please!” And, “What can we have that with?” “Um, anything!”

I came up with this quick and delicious recipe to throw this nectar into that I loved, and something that held me over until lunch time, thank you very much!

Easy, simple, healthy….Count me in! Put my name down, and save me a seat, ’cause I’ll be there!

Green Peach Banana Smoothie

1 cup of Trader Joes Dixie Peach Nectar

1 small banana

1 cup of fresh spinach leaves

3-4 cups of ice

Directions:

Add the peach nectar, the banana and the spinach to your blender cup and add the ice last. (I always do this so that the ice does not end up at the top of the blender cup the furthest away from the blade-;-).

Pulse on medium to high until all of the items are smooth. Serve & enjoy immediately!

Just like that, I had a healthy breakfast that was going to get me through the morning. It wasn’t going to suffice as breakfast for my kids, but it will certainly work for me, until I get back into the swing of things.

Happy Blending!

Thai Peanut Grilled Chicken Salad

I used to despise making salads. I mean, I absolutely abhorred the thought of making a salad to accompany a meal.

Growing up, your salad was the part of the meal, that you “had to eat before you started the rest of your meal”. It was bland, it was simple, and nothing to ‘write home about’. There are meals for me that bring back such fond memories, meats and side dishes, too. But not salads. Salads lacked such creativity in my opinion. I could always play with flavor when I am in the kitchen, but salads to me were a one-note, until now.

I recently challenged myself to look up all of the delicious salad creations that I could find (and re-create), much like the ones that you’d find on the menu at your favorite restaurant. I know that I’ve had some salads with layers of flavor, a myriad of colors & textures, and a toss up of different meats, fun fruits, and happy legumes.

When I found this recipe for a delicious salad, all of the layers of textures and flavor caught my eye. I like complexity & creativity. I like taking a bite and being able to guess or at least try to find out, “What is that?!” Now, that’s my type of salad. That’s my kind of recipe. And that is the type of salad recipe that I am sharing with you today. I am a bonified sweets girl. Hands down. You don’t need to know me for long before you can figure that out. But this salad? This salad, had me pushing my dessert plate aside and grabbing the salad tongs for seconds.

Thai Peanut Grilled Chicken Salad

Salad Ingredients

2 cups of mixed lettuce greens

1 cup of tri-color coleslaw mix (or 3/4 cup of coleslaw mix and 1/2 of a small red onion, sliced)

1/4 cup of candied ginger sliced

1/2 cup + 3 tbsp of green scallions, chopped (3 tbsp reserved for garnish)

1/4 cup chopped peanuts or pecans

2 large marinated and grilled chicken breasts

Marinade Ingredients:

1/4 cup chopped garlic cloves

2 tbsp dried cilantro

1 tbsp lime juice

1 tbsp olive oil

1 tsp chili powder

1 tsp salt

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

(To make marinade, add all items to a food processor with the blade attachment and pulse for 2-3 minutes, until coarsely blended).

Directions:

Marinate two large chicken breasts inside of a ziplock bag and refrigerate for at least 2 hours.

Before removing from bag, pound with the flat side of a meat mallet until 1/2 inch in thickness.

Add 2 tablespoons of olive oil to a hot cast iron skillet, and sear chicken breasts for 10 mins on each side, or until completely done and juices run clear.

Remove chicken from pan and allow it to cool.

Prepare your salad:

To a large serving bowl add mixed greens.  Next, add by layering, your sliced red onion (if using it), candied ginger, coleslaw mix, 1/2 cup of chopped green scallions, & cooled chicken breast.

Pour over thai peanut dressing once ready to serve and garnish with remaining chopped scallions & chopped nuts.  Enjoy!

 

Da bomb dot come Brown Rice

Brown rice, white rice, fried rice. Any kind of rice has never been my thing. Even though I have been baking and cooking most of my living years, I’ve never been one to be able to say that I “make some really good rice”, until now…

I have finally found a recipe that renders the perfect, buttery, flaky (if you want that), let-me-taste-every-single-grain of rice type of flavor, and after tweaking, and tweaking, and tweaking…I’ve finally got it. Here is the recipe for the most perfect rice. And once you make this for someone, they will be coming back for more. Not only that, but it is also the type of rice that’s good to eat by itself. Yes, it’s that good.

 

Da Bomb Dot Com Brown Rice

Ingredients:

1 cup of Trader Joe’s Brown Jasmine rice
1 & 3/4 cup water (not 2 cups)
A dash of sea salt
A dash of ground pepper
3 dashes of onion powder
1 1/2 tsp of chicken bouillon base

Equipment: 12-cup rice cooker

Directions:
Stir all of the ingredients together (do not pre-wash your rice), in a rice cooker and then cook until complete or until all the water is out, if cooking on the stove-top.

Simple. Easy. & Delicious.

That’s how I like my recipes. 👌 

Vannoliya Pie

Long, long ago when my now big girl, was just a little girl, she would ask me to go through the drive through at Mc Donald’s and get her a “vannoliya pie”. It was the sweetest little thing.

Mickey D’s actually has a few wonderful pies that have well become my favorite. They’ve got the strawberry & cream, the blueberry & cream (it’s hard to find, but it’s good), the pumpkin, the sweet potato (did I have a sweet potato pie there or at Bojangles) and a peaches & cream pie. They’re all good, but I’d have to admit their Holiday {Custard} Pie was one of my favorites. So for Pi-day, I am bringing this thing back to life.

What my little girl called vannoliya pie was a delicious, hand-held vanilla custard pie, wrapped in a flaky, buttery, rainbow-sprinkle infused crust. Totally delicious. Simple, yet complex. A little sweet but not too sweet. I loved it. And she loved it too. What I loved even better was the way in which she’d say, “Vannoliya Pie”. “Vannoliya Pie”. Total music to my ears, and the way that her little voice would say it was even sweeter than the pie.

I could not freeze her in time at that sweet age of 4 years old, but I can make her vannoliya pie, again & again, & again.

For my custard, I started with a crème brulee type of a base. Heavy cream, with sugar, salt, cooked until in thicked, tempering the eggs in, and set aside to cool to make our delicious filling.

For my pie crust, I whipped up a flakey buttery, crust, actually using this recipe, and making sure that the dough did not warm up too much while I kneaded it, I added the rainbow sprinkles, and let it chill in the refrigerator for a few hours.

So, I haven’t quite mastered turning this thing into a hand-held pie, but I do believe that I’ve got the flavor down for the sweet, subtle custard, and the flakey, crusty, buttery, sprinkle-encrusted pie crust. Yay! This one is a win-win!

Vannoliya Pie

For the crust:

1 1/4 cup all-purpose flour

1/2 cup of cold butter (cut into cubes)

1/2 teaspoon of sugar

1/4 teaspoon of salt

1/4 of ice water

1/4 cup non-peril rainbow sprinkles

For the filling:

2 cups of heavy cream

1/4 cup granulated sugar

1 pinch of salt

1 tsp of vanilla extract

3 egg yolks

Directions:

Making the crust:

  • Begin with very cold butter.
  • Dice the butter into cubes with a sharp knife.
  • In a large bowl, combine the flour, sugar & salt.
  • Using a pastry blender, cut in butter, until mixture resembles coarse crumbs.
  • Add in the ice water, one tablespoon at a time and mix swiftly and gently.
  • Add in just enough water to allow the dough to form into one loose ball.
  • Add in the non-peril sprinkles.
  • Flatten the dough into a disk.
  • Wrap it tightly in plastic wrap and refrigerate for at least 2 hours overnight.
  • Roll the dough out into the desired size (a 12-13″ circle for a 9″ pie pan).
  • Turn it frequently to maintain it’s shape and to prevent from sticking.
  • Gently roll it over the rolling pin and transfer it to your pie pan.
  • Press the dough evenly into the bottom and the sides of the pie plate.
  • Trim the dough by one inch, to overhang using kitchen sheers or a pizza cutter.
  • Fold the dough under and seal it to form a rim, then crimp the rim with fingertips and knuckles.
  • Using a fork, poke holes into the bottom of the pie crust.
  • Wrap it with plastic wrap in the fridge or the freezer to set it’s shape.
  • The dough must be well-chilled before baking.
  • Add some aluminum foil or parchment paper onto the dough and then weigh it down with uncooked rice, dry un-cooked beans or with pie weights.
  • Bake in a pre-heated oven at 375 degrees F, for 15-20 minutes or until set and a just light brown. (*Note: You don’t want to over bake it in this process, because you will be re-baking it again once you add the filling).

Making the filling:

  • In a double boiler, warm cream salt, and sugar.
  • In a separate bowl, beat egg yolks until smooth.
  • Temper in warmed cream into yolk mixture one tablespoon at a time, until fully blended & you’ve added all of the warm cream mixture, to the egg yolk mixture.
  • Pour into pre-baked pie crust and bake in a water bath, for 30-35 minutes, or until firmly set, at 300 degrees.
  • Turn off oven and remove they’re done.
  • Allow to cook at room temperature for 90 minutes in the water bath, and then remove to cool in fridge for 3 to 6 hours.
  • Serve cold with whipped cream (optional) & Enjoy!
C

Packing Up Christmas: The Christmas Cookies

It’s been a wonderful two weeks and now, in just a couple of days, my kids will be returning to our daily routine & school. As I wind down and reflect back on the things that we have enjoyed so much, there are a few things that I want to wrap up with extra care, as we wrap up Christmas. First things first are the cookie recipes. Well, then there’s also the tree, and the stockings, and the ornaments & all of the festive little things that I have hiding in almost every corner, but the cookies were one of the real highlights of the season.

One of the trays.

I kept a delightful tray of an assortment of Christmas cookies, right in the center or our kitchen, so that anyone walking past could enjoy a nibble or two, throughout the day.

There were cookies being made by the dozen’s. It became a game fun for the kids to guess that I was making next!

Here are the tops of the alaforjes.
These are the biscotti in progress.
These are the peppermint blossoms, waiting for their caps. 🙂
The caps. 🙂
Biscotti in the making.
The power. (Lol!)

Here are five, out of maybe ten, recipes that I made this Christmas, that I think, four of them at least, should be a staple to your Christmas “pantry”.

Grinch cookies.

The Grinch Cookie

If you are making cookies this Christmas (or next) and you have kids or you are going to someone’s house the has kids, then (unless there’s a food color aversion or some other allergy), you need to make the Grinch cookie.

Why? Because kids love the Grinch cookie! They absolutely do! You can have a dozen other varieties of festive looking cookies, and if there’s any cookie that they’re going to go for first, it’s going to be that one!

Peppermint Blossoms

The next kid-favorite are the peppermint blossoms. Kids love the peppermint blossom cookies. Why? Because they have those yummy candies in the middle.

Peppermint blossom cookies.

In fact, my kids call these, the “Candy Cookie”. After all, who doesn’t like a cookie with a cute little piece of candy on top?!

Holiday Biscotti

Now this year, I did not make my original holiday biscotti recipe as I have done in Christmas’ past, but I did make a variation of biscotti and the adults seem to gravitate towards this one.

The (biscotti) loaf, before cutting & the second bake. Biscotti literally means, “twice cooked” or “twice baked”.

Maybe because it’s not super sweet or maybe because it’s reminiscent of something to be enjoyed with a morning cup of coffee? No matter what the flavor. My biscotti is always a hit. I tend to stick with recipes that balance a fruit with a nut or a chip, or something that can be an unexpected note within the texture.

Pre-bake, biscotti loaves.

I also found that I personally enjoyed a smaller slice of biscotti, than the usual longer strips that I typically make.

Russian Tea cakes

You can’t make Christmas cookies without making Russian Tea cakes or as some may call them, “snowball cookies”. You just can’t do. Don’t. You can’t. You have to make these come Christmas-time. And if you don’t make any other cookies for your family, friends, or neighbors, than make these.

Russian tea cakes.

They’re simple, easy to make (you don’t even need any eggs!) and have a classic flavor that will send a reminder to anyone’s taste buds of Christmas.

Russian teacakes on a plate before their second dusting.

Without fail, if you make these and take them somewhere, someone, at least one person will say:

“My aunt used to….” or “My grandmother used to….” or “My mother used to….” These are the type of cookie that create or bring back memories, so make them. So make them for sure!

Alajores

I wouldn’t necessarily call these a Christmas cookie because they are really a great to have year-round but they are one of the cookies that I made this Christmas.

Alajores

Alajores are a Latin-themed cookie which are basically made up of a two tender shortbread cookies, sandwiched together with a caramel called dulce de leche, that are then dusted in powdered sugar.

The alajores tops.
Dusted.

I actually dust my cookie tops before I sandwich them together to give them a nice, clean look.

Alajores complete!

I loved having a festive plate of cookies for my family to enjoy during the holiday season! It was just one more way that the magic of Christmas was felt!

Christmas cookie tray. 🙂

Grinch-Inspired Crinkle Cookies

 

I’m loving all things “Grinch” right about now.  We recently took the kids to see the new “Grinch” movie and every where you go, there’s little reminders of it.

After making them their own Grinch-pancakes, I decided to make some of these Grinch-inspired Crinkle Cookies.

They’re super easy to make.  And I like the fact that I initially made up a big batch a dough, just a small batch of cookies, put the rest of the dough in a Zip-lock bag in the fridge, and have just been taking it out in little amounts to make them a small batch of cookies to enjoy at the end of their night with their hot cocoa.

If you’ve ever made snowball cookies, these are quite similar.  You mix all of your ingredients together until fully combined, roll them in the powdered sugar, set them directly onto your cookie sheet & bake.

Unlike the snowball cookie batter, these don’t need to be refrigerated before you roll them and bake them.  My Russian teacake dough, usually needs to set in the fridge for about a good hour before I can really roll them and have nice firm balls that will set up and not crumble when I go to roll them a second time.

If you have heart shaped sprinkles that are ready to go, then of course use them.  If you don’t, try taking a few red Wilton candy melts wafers and break them into small pieces to decorate the top of your cookies to make them officially, “Grinch-ed”.   Creamy, buttery & even a little bit crunchy.  You can’t go wrong with that.

The printable version is here:

 

Grinch-Inspired Pancakes

It was a lazy Sunday morning & I had had it in my mind for a while that I would make Grinch pancakes for the kids one weekend & this weekend was my weekend.  Since it was the first weekend of the month & we’re entering the Christmas season, I want to be intentional to enjoy each & every moment, and to slow down long enough to make memories that will last them a lifetime.

We had taken the kids a while back to see the new Grinch movie & then to IHOP to have the Grinch pancakes and I just knew, that I knew that this was something that I could make at home, so I did.

I have a pancake & waffle recipe that I have been making from scratch for quite some time now & I knew that a small scoop of the food coloring was going to give us the color that we wanted.

Whether or not it would be the exact shade of Grinch, I didn’t know, but that was okay.  If I can make any Grinch treat at home for my kids, they will be happy.

Here’s how I made them:

In a large mixing bowl, combine one cup of all purpose flour, a teaspoon of salt, two teaspoons of baking powder, two tablespoons of sugar, and then stir well to combine.

Next add, an egg, two tablespoons of vegetable oil, one teaspoon of vanilla extract, and a cup of milk and stir until completely blended.

Next you’ll need to add about 1/4 of teaspoon of green food coloring.  Now, I prefer to use the gel food coloring because it’s a lot richer when it comes to the base of the color without using a lot and if you do it right, (by not using a lot) it doesn’t drastically alter the taste of whatever you are making.  So, for this particular recipe, you are literally going to use no more of this particular food coloring, then what I have on this knife right here:

which is about 1/4 teaspoon, measured.

Blend in the food coloring until there are no streaks and the color is smooth all the way through, and make pancakes over low to medium heat.

So I learned something in this whole process:

If you make these pancakes over medium-high heat, like you would normal pancakes, they will start to brown.  And for the Grinch pancakes,  you don’t want any brown if you can help it.  It takes away from the lovely green color.

Here is the printable for this recipe:

Oh, and my frosting…yes, yes, I know, it looks a little clumpy.  Well, that was a mommy-whip-up-something-yummy-fast, kind of a thing.  (I used a little sour cream & confectioners sugar that I didn’t pre-sift before mixing).  Oh well.   My kids devoured it!     

Happy Grinch-Deliciousness!