Monday, April 28, 2014

Almond Flour Banana Muffins

I love the nutty taste that almond flour gives to recipes. These muffins have all that you could want in a banana muffin. They are light, airy, nutty, and packed full of that delicious banana flavor. Let me just let the recipe speak for itself....



almond flour banana muffin (1)
 

Almond Flour Banana Muffins
makes 12
1 ¼ cup whole almonds, roasted
1 ¼ cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2/3 cup sugar
2 eggs
3 ripe bananas
¾ cup Greek yogurt
¼ cup butter, melted
1 tbsp apple cider vinegar

Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the almonds and 1 cup of the oats into a flour. Stir together the oat flour, almond flour, sugar, remaining rolled oats, baking soda, baking powder, salt, and cinnamon in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

 

Sunday, April 27, 2014

Veggie Hummus

Here's another hummus recipe coming your way. You would think that I would run out of ideas for new hummus flavors, but they keep on coming to me. Today's is a roasted vegetable hummus. It's perfect for all you veggie lovers and those of you who wish you were veggie lovers. Spread it on crackers or pump up your next sandwich with a nice smear for a delicious snack.

Roasted Veggie Hummus (1)
Roasted Veggie Hummus
makes 2 cups
2 cups cooked chickpeas
2 cups sliced vegetables (zucchini, onions, bell pepper, ect)
1 tsp ground cumin
½ tsp garlic powder
¼ tsp cayenne pepper powder
2 tbsp tahini
1 tbsp lemon juice
1/3 cup olive oil or water
 
Heat a nonstick skillet over medium heat with a little oil spread around the bottom. Sautee the vegetables until golden brown. Set them aside to cool completely. Combine all the ingredients into a high speed blender. Blend until completely creamy. Cover and store in the refrigerator for at least one hour. Enjoy with crackers, carrot sticks, celery, or pita chips.

Saturday, April 26, 2014

A Balloon Card

I just wanted to share this quick birthday card idea with you. I made a bunch of balloon shaped ovals with a little crescent shape for the part that ties around the string. Then I hot glued on twine for the ropes.

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I'm going to use this as a birthday card, but it could easily be adapted for other occasions.

Friday, April 25, 2014

Strawberry Chocolate Chip Doughnuts

It has been awhile since I shared a recipe for baked doughnuts. I do not want to cause a doughnut induced revolt, so I have an especially good recipe today. Just imagine chocolate covered strawberries in doughnut form. Then dig in!

Baked Strawberry Chocolate Chip Doughnuts (2)
 
Baked Strawberry Chocolate Chip Doughnuts
makes 6
1 cup rolled oats
½ cup flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 ounces buttermilk
1 tbsp butter
1 banana
1 egg
½ cup chopped strawberries
½ cup chocolate chips
 
Preheat your oven to 350, and oil a doughnut pan. In a high speed blender, blend the oats into a flour. Stir together the dry ingredients in a bowl. Add the banana, milk, egg, and butter to the blender. Blend until creamy. Mix the wet and dry ingredients, adding in the chocolate chips and strawberries. Spoon the batter into the prepared pan. Bake for 8-10 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan.

Thursday, April 24, 2014

Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing

This mighty bowl of quinoa, sweet potatoes, and roasted chickpeas will fill you up with a yummy, nutrient packed lunch or dinner. (I guess it could work for breakfast too.) It's all topped with a sweet peanut sauce that ties in all the flavors.

Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing (7)

Served along with a nice chicken breast, fish, or just by itself, this bowl is simply delicious.


Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing (4)
 
Quinoa, Sweet Potato, and Roasted Chickpea Bowl with Sweet Peanut Dressing
serves 1
¼ cup roasted chickpeas
1 baked sweet potato, cut into cubes
1 cup cooked quinoa
½ cup cauliflower and broccoli florets
2 tbsp creamy peanut butter
2 tbsp apple cider vinegar
2 tbsp water
1 tbsp honey

Bring a pot of water to a boil, and cook the broccoli and cauliflower for 5 minutes. Drain and rinse with cold water. Meanwhile, make the dressing. Melt the peanut butter for about 15 seconds in the microwave. Whisk the apple cider vinegar, water, peanut butter, and honey together. Put the quinoa in a bowl, top with the sweet potato, chickpeas, cauliflower, and broccoli. Drizzle the dressing on top.

Wednesday, April 23, 2014

Chewy Peanut Butter and Fig Cookies

Chewy, figgy, peanut buttery. These cookies have it all. You may think that fig preserves and peanut butter in cookie form do not really go together, but you would be surprised. I initially got the idea here. The cookies take the childhood pb&j combo to a more sophisticated level. And it's in dessert form. Enough said...

chewy peanut butter and fig oatmeal cookies (3)
Chewy Peanut Butter and Fig Oatmeal Cookies
makes 30 cookies
1 1/3 cup old fashioned rolled oats
¾ cup flour
¼ cup corn starch
½ tsp salt
¾ tsp baking soda
¾ cup brown sugar
¾ cup granulated sugar
1/3 cup butter, softened
1/3 cup peanut butter
¼ cup applesauce
1 large egg
½ cup fig preserves
 
Using a high speed blender, blend 1 cup of the oats into a flour. Mix together the corn starch, flour, oatflour, oats, salt, and baking soda in a large bowl. Cream together the peanut butter, sugars, butter, applesauce, and egg in the blender. Mix the wet and dry ingredients together until a somewhat dry and crumbly dough has formed. Add in the fig preserves. I had to stir them into the dough by hand. (Be prepared to get a little messy. Cover and refrigerate the dough for one hour. Preheat your oven to 350 degrees. Oil a large cookie sheet. Scoop out 2 tablespoons of dough at a time and space them 2” apart. Bake for 10-12 minutes. Allow the cookies to cool for 5 minutes before removing to cooling racks to cool completely.

Tuesday, April 22, 2014

Carob Muffins!

I recently bought a whole bunch of carob powder and have been using it all the time. Muffins, cookies, breads, and pies all get an extra oomph with a bit of carob powder. I use it interchangeably with cocoa powder. It has a slightly different taste, but is just as delicious.

carob cream cheese banana muffins
 
Carob Cream Cheese Banana Muffins
makes 12-13
1 cup flour
1 cup cocoa or carob powder
1 cup rolled oats
½ tsp salt
2 tsp baking soda
2 tsp baking powder
1 cup sugar
¼ cup applesauce
3 ripe bananas
8 ounces cream cheese
1 tbsp apple cider vinegar
2 eggs
1/3 cup butter
1 cup chocolate chips (optional)
 
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend the oats, flour, salt, cocoa powder, sugar, baking powder, and baking soda together. Pour the dry ingredients out into a large bowl. Use the blender again to blend together all the remaining ingredients except the chocolate chips. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan, adding in the chocolate chips if desired. Bake for 18 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.

Monday, April 21, 2014

Spaghetti Squash Lasagna

Spaghetti squash is back and better than ever in this delicious play off of lasagna recipe. Creamy ricotta pairs great with savory notomato sauce along with the spaghetti squash "noodles" to make a delicious and healthy dish. Lasagna never tasted so good.
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Layer upon layer of deliciousness is packed into that little squash. Who knew a squash could be so good?

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Spaghetti Squash Lasagna
serves 2
1 spaghetti squash
2 cups notomato sauce or marinara sauce
8 ounces ground turkey
2 tsp Italian seasonings
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 tbsp. shredded parmesan cheese

Preheat your oven to 400 degrees. Cut the spaghetti squash in half, and take out the seeds and guts. Place the squash cut side down on a baking pan. Bake for 45 minutes, and then allow the squash to cool for 10 minutes. Meanwhile, heat a skillet over medium heat. Cook the ground turkey, crumbling it up and stirring often until it is browned. Mix the turkey, sauce, and 1 tsp of Italian seasoning together in a saucepan. Bring to a simmer for 5 minutes. Mix the remaining 1 tsp of Italian seasoning with the ricotta. Use a fork to scoop out all the "spaghetti noodles" from the squash. Mix half of them with the ricotta and half with 1 cup of the sauce. Spoon the sauce and noodle mixture back into the spaghetti squash skins. Top with the ricotta and noodle mixture followed by the plain sauce. Sprinkle the cheese overtop, and bake for 25 minutes, or until the cheese is golden brown.

Sunday, April 20, 2014

Happy Easter!

I'm no historian, but I am pretty positive that Easter is the most important day in history. It was more significant than D-Day, more life changing than the Great Depression, and even more momentous than Christmas. It was the day our Lord and Savior rose from the dead, proving that He was God and giving us a way into heaven. I no longer am a slave to sin because of Him, and I know that one day I will be able to praise Him face to face in heaven. I think this makes every other day of history seem very insignificant.


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Here is a card I made for Hannah. It is an Easter egg cracked in half with pieces of candy "falling" out of it. Easter eggs and the Easter bunny don't really have anything to do with the meaning of Easter, but they are fun anyway. This is the true meaning of Easter:


Romans 1:4-5 And Jesus Christ our Lord was shown to be the Son of God when God powerfully raised him from the dead by means of the Holy Spirit. Through Christ, God has given us the privilege and authority to tell Gentiles everywhere what God has done for them, so that they will believe and obey him, bringing glory to his name.

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Happy Easter everyone!

Thursday, April 17, 2014

Easter Weekend Happenings

Well, my family set off today to make the 10+ hour drive down to see me for Easter weekend. I am so glad they decided to come and not just leave me here alone. Today was like a major exodus from school. The parking lot is empty.


Anyway, I plan to try to post at least one more time before Easter. I have another card I want to share. I wove together pieces of paper and cut out little ovals to make this Easter basket card. Tori thought it was cute.

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I know you probably want some Easter themed recipes, but I am sorry to say that I do not have any. I do have this yummy waffle recipe, though. The secret to these waffles is corn starch. It makes them crunchy, yet light and airy. Easter brunch anyone?

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Cornstarch Oatmeal Waffles
Serves 4
¾ cup whole wheat flour
½ cup rolled oats
½ cup cornstarch
1 tsp cinnamon
½ tsp salt
¾ tsp baking powder
½ tsp baking soda
2 tbsp sugar
2 tbsp butter, melted
1 egg
1 egg white
1 ½ cup buttermilk
1 tsp vanilla extract

Mix all the dry ingredients together (the first 8). In a separate bowl, whisk together the wet ingredients. Stir the wet and dry ingredients together until there are no more lumps. Cover and let rest for 30 minutes. Preheat your waffle iron and use according to the directions. My waffle iron took about 6 tablespoons of batter at a time. Serve immediately or keep warm in an oven heated to 200 degrees until using.

 

Wednesday, April 16, 2014

An Easter Card and PB&J Swirl Blondies

Sorry that I didn't post anything yesterday. Tori and I were having an Easter card crafting party. I finally got some card making done. I actually had the day off of work yesterday, so I had time to break out my creative side. Today was back to class from 9 to 1 followed by an 8 hour shift at work. That's why I can't craft every night. Anyway, here is one of the card I made using ribbon my mom gave me for Christmas to make an Easter egg.

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Now I have a real treat to share with you.

PB&J Blondies (2)

Yeah, that's right. Peanut butter and jelly swirled into a peanut butter blondie. It's like your childhood favorite lunch made into dessert form. Then multiplied by ten, crowned king of the world, and smothered in peanut butter. That makes no sense at all, but trust me, these blondies are worth turning on the oven for.

PB&J Blondies (5)

PB&J Blondies
1 cup oatmeal
1 cup peanut flour
½ cup sugar
½ tsp salt
1 ½ tsp baking powder
1 tbsp apple cider vinegar
¼ cup applesauce
¼ cup milk
½ cup peanut butter
2 ripe bananas
1 egg
1 egg white
¼ cup strawberry jelly

Preheat your oven to 350 degrees, and oil a 9”X13” pan. Using a high speed blender, blend the oats into a flour. Add the dry ingredients to the blender and blend until well incorporated. Add in the bananas, egg, egg white, milk, apple sauce, apple cider vinegar, and ¼ cup peanut butter. Blend until everything comes together. Pour the mixture into your prepared baking pan. Melt the remaining ¼ cup peanut butter in the microwave. Drop teaspoons of it all around the top of the blondie batter. Do the same with the jelly. Use a knife to swirl the peanut butter and jelly around. Bake for 20 minutes, or until a toothpick comes out of the center clean. Cool for 10 minutes before removing from the pan.

Monday, April 14, 2014

A New Baby

The youth/ college pastor at my church and his wife just had their first baby boy today. She was the first person to talk to me when I started going to my new church here in Tennessee, and found out that she was pregnant shortly after I met her. They have excitedly been awaiting their son, and I know he will be loved by his parents and our entire congregation. Here is the card I sent them to commemorate.

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I just want to note that I love being part of a body of believers. Both my church and school encourage me so much on my walk with Christ and with life in general. I am so blessed to have such great people in my life.

Sunday, April 13, 2014

Pink Muffins!

My favorite color growing up was pink. Not hot pink or Barbie pink, but a nice shade of canyon pink. Now that I have gotten older, I have grown out of the pink stage. I think every little girl goes through a period where they love all things pink. (Harper is in it full-fledged right now.) If I could go back a few years, I would have probably gone crazy for these pink muffins. They are pinker in person, so you will just have to try the recipe and see for yourself.

Pink Banana Muffins (1)
 
 
Pink Banana Muffins
makes 12
1 cup flour
1 1/3 cup rolled oats
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
2/3 cup sugar
1 tbsp chia seeds
2 eggs
3 ripe bananas
1 cup beet puree
¾ cup Greek yogurt
¼ cup butter, melted
1 tbsp apple cider vinegar
 
Preheat your oven to 350 degrees, and oil a muffin pan. Using a high speed blender, blend 1 cup of the oats into a flour. Stir together the oat flour, flour, sugar, remaining rolled oats, baking soda, baking powder, salt, cinnamon, and chia seeds in a large bowl. Use the blender again to blend together all the remaining ingredients. Add the wet and dry ingredients, stirring until just mixed. Divide the batter between the prepared muffin pan. Bake for 25 minutes, or until a toothpick comes out clean. Let the muffins cool for 5 minutes before removing to a cooling rack.
 

Saturday, April 12, 2014

Chocolate Banana Tart

Pies are great. Cakes are fun. Cookies are delicious. But you can't beat the awesomeness of a tart.

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Especially a chocolate tart.

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This amazing chocolate banana tart is completely raw and surprisingly healthy. So you can feel good about that second (or third) slice.

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Chocolate Banana Tart
4 ripe bananas
¼ cup melted coconut oil
½ cup cocoa powder
2 cups rolled oats
1 ½ cups pitted dates
¾ - 1 cup hot water
Dash of salt

Using a food processor, process the dates, salt, and oats together while slowly adding water. Once a sticky dough has formed, spread it out with a spatula into a tart pan. Clean out the food processor, and toss in the bananas, coconut oil, and cocoa powder. Process until everything comes together. Pour the mixture into the tart shell. Cover and freeze for one hour. If you are not eating it right away, refrigerate it and then freeze for an hour before serving.

Friday, April 11, 2014

The savory abilities of peanut butter.

We all know peanut butter can be sweet (Reese's, peanut butter fudge, peanut butter cookies, ect.), but it's savory abilities are often overlooked. I think this is very unfortunate because peanut butter goes amazingly with spicy dishes. These sweet potato-peanut couscous balls will show off peanut butter's savory abilities.

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Sweet Potato- Peanut Couscous Balls
makes 16
¼ cup dry couscous
3 ounces boiling water
1 egg
1/3 cup cooked mashed sweet potato
¼ cup diced onion
1 tsp olive oil
¼ cup natural peanut butter
1 cup cooked chickpeas
dash of ground cumin
dash of garlic powder
dash of cayenne pepper powder

Preheat your oven to 350 degrees and oil a large baking sheet. Heat a small skillet over medium heat with the olive oil. Add the onion and cook until golden brown. Meanwhile, stir the couscous into the boiling water. Cover and let it sit for five minutes. After the couscous and onions are cooked, allow them to come to room temperature. Using a food processor, process the chickpeas into small chunks. You don’t want a puree, so only run it for a little while. Mix all the ingredients together until they are well combined. Scoop out about 1-2 tablespoons of the mixture at a time onto the baking sheet, forming them into balls. Bake for 30 minutes. Let them sit for 5 minutes before removing from the pan.

Thursday, April 10, 2014

Paper Plate Easter Baskets

Here is another spring craft that I made with Harper and her little friend while I was home.

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The girls worked hard crafting. I worked hard assembling all the pieces.
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To make this craft, you will need three paper plates, six yellow ovals, staples, tape, and various colored pencils and markers. Just cut the two of the paper plates in half, and staple the halves together. Cut out the rim of the remaining paper plate, and then cut this in half. It will be your basket handle. Decorate the basket and the little yellow ovals which are the chicks. Stuff the chicks in the basket, and you're done.



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I thought I would round out this post with some baked oatmeal. This fudgy and rich oatmeal has a secret hidden ingredient: avocados! I personally do not like avocados, so you can trust me when I say that it tastes nothing like them. Somehow they enhance the gooey fudge factor in the oats, so this recipe is a definite must.
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Avocado Fudge Baked Oatmeal
Serves 4
2 cups rolled oats
1 tsp baking powder
¼ tsp salt
¾ cup milk
1 ripe avocado
1 ripe banana
2 tbsp honey (optional)
 
Preheat your oven to 350 degrees. Oil a 9”X6” pan. Mash together the avocado and banana. In a mixing bowl, combine the oats, baking powder, and salt. Add in the remaining ingredients, stirring until well combined. Pour into your prepared pan, and bake for 30-35 minutes.
 

Wednesday, April 9, 2014

Sweet Potato Cornmeal Doughnuts

What is a better way to finish off a long day than a nice, nutritious doughnut snack? Cornmeal and sweet potatoes are no longer just for the Thanksgiving table. They're great in doughnuts as well!

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Sweet Potato Cornmeal Doughnuts
makes 6-7
½ cup cornmeal
½ cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup Greek yogurt
1 tbsp butter
1 small cooked sweet potato, mashed (about 1/3 cup)
1 egg
1 tsp apple cider vinegar

Preheat your oven to 350, and oil a doughnut pan. Stir together the dry ingredients in a bowl. Whisk the egg. Mix the wet and dry ingredients, adding in the chocolate chips and strawberries. Spoon the batter into the prepared pan. Bake for 12 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan.

Tuesday, April 8, 2014

Orange Muffins

Every morning deserves a little citrus boost. These moist and filling muffins will give you a vitamin C boost to power you through your day and prevent scurvy. What else could you ask for in a muffin? A great taste? These have that too. Get baking!

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Orange Muffins
makes 1 dozen
1 cup flour
1 cup oat flour
½ cup sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 oranges, juiced and zested
½ cup Greek yogurt
2 large eggs
¼ cup melted butter
¼ cup applesauce
½ tbsp. apple cider vinegar

Preheat your oven to 350 degrees and oil a standard muffin pan. Stir together the flours, salt, orange zest, baking powder, baking soda, and sugar. Whisk the eggs, yogurt, butter, applesauce, vinegar, and orange juice together. Combine the wet and dry ingredients. Divide between the prepared muffin pan. Bake for 22-25 minutes, or until a toothpick comes out clean. Let the muffins sit for 5 minutes before removing from the pan.

Monday, April 7, 2014

Spring Crafts

I have a craft to share tonight! I have been going through craft withdraws, and I am sure you all have been too. Unfortunately I was not able to make as many crafts as I had planned to over spring break. It just went by way too fast. I was able to spend some time on a few projects with Harper, though. We had our quality crafting bonding time.
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I made this craft for Harper and her friend to do one morning after a sleep over. All you need is a cardboard toilet paper roll tube, construction paper, pipe cleaners, and tape. I taped a brown piece of paper around the tube, and let the girls design their own wings. The antennas are green pipe cleaners. The girls had a lot of fun crafting them, and it was not hard to get together or clean up.

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I got my mom to buy me some delicious homemade feta cheese at a local market while I was home. It was simply delicious, and just begged to be stirred into a bowl of creamy grits.
 
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Feta-Thyme Grits
serves 1-2
1/2 cup dry quick cooking grits
2 ounces feta cheese
2 tbsp. fresh thyme
2 cups water
dash of salt

Combine the grits, water, and salt in a 4 cup microwave safe bowl. Microwave on high for 3-5 minutes, stirring halfway through, until all the water is absorbed. Mix in the feta and thyme. Enjoy!

Sunday, April 6, 2014

Spring Break Finale

I had a great spring break, and loved spending every minute of it with my amazing family. It started out a bit cold, but warmed up for a few days. I enjoyed some quality time with Syd on long walks, got to craft with Harper, sang and danced with Carson, got to help out my mom around the house, and had some nice conversations with my dad. I took Syd to the movies to see Divergent, watched Frozen with Harper, got to go to Harper's Frozen birthday party, saw an old friend, and even managed to work a couple of nights. You could say I had a pretty nice break.

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We had an Asian feast last night after Harper's birthday party. These delicious summer rolls were on the menu along with fried rice and pot stickers. It was not too shabby of a meal. :)

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Chicken Noodle Summer Rolls
rice paper wrappers
cooked rice noodles
cooked shredded chicken
sliced mushrooms
julienned carrots
julienned cucumber
cubed avocado
sliced sugar peas

Prepare all of the ingredients, and lay them out on a large cutting board. Fill a large pan (about 10” in diameter) with super-hot water and place over low heat. Soak the rice papers one at a time in the water for about 10 seconds until softened. Immediately spread the papers out onto a plastic cutting board. Place the fillings in the center of the paper. Fold one side of the rice paper over the filling, fold the two ends up, and roll it all up to seal with the remaining side. Enjoy!

Thursday, April 3, 2014

Cookies for Breakfast!!

I think any breakfast that manages to sneak in chocolate while still being healthy is an automatic success. These cookies fall into both those categories. So skip the Special K and egg white omelet this morning, and get yourself some cookies!

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Chocolate Chip Banana Breakfast Cookies
Makes 8
¾ cup rolled oats
½ cup applesauce
1 ripe banana, mashed
1 tsp vanilla
1 tsp cinnamon
¼ cup chocolate chips

Preheat your oven to 350 degrees. Mix all the ingredients together. Drop out 2 tablespoons at a time onto a nonstick baking stone. Press flat. Bake the cookies for 25 minutes, and then allow the cookies to cool for 5 minutes before removing from the pan.

Wednesday, April 2, 2014

Baked Oats and a Sunny Day

Harper seemed to have a great birthday yesterday, and loved showing off her earrings to her class today. I did not have quite so fun of a day. It consisted mostly of me working on my 10 page paper that I have been procrastinating on. The weather was pretty nice, so I got to enjoy not one, but two nice walks with Syd and Carson. It is only nice in Ohio about 3 times a year, and we take full advantage of it. I also had a yummy lunch of creamy baked oats. They took about 30 minutes longer than I expected, but it was worth it.

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Banana Maple Baked Yogurt Oats
serves 2
1 1/4 cup rolled oats
1/2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 mashed banana
3/4 cup Greek yogurt
1 egg, whisked
2 tbsp. maple syrup

Preheat your oven to 350 degrees and oil a large ramekin. Mix together all the dry ingredients. Stir in the yogurt, banana, and egg until everything is well combined. Finally, swirl in the maple syrup. Bake for 1 hour. Serve drizzled with more syrup.

Tuesday, April 1, 2014

Happy 7th Birthday Harper!

I cannot believe little Harper is 7 years old! The time has flown by. Harper is growing up to be a sweet, kind, thoughtful, and beautiful little girl. I love and treasure every single minute I get with her. She is such a joy.

Since I am on Spring Break and Syd is on miniterm, all of us girls were able to go surprise Harper for lunch. We brought her breakfast from Chick-fil-a since she eats at 10:20, and that is all they serve at that time. She was surprised and really enjoyed it.

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Harper has been working super hard on not sucking her thumb anymore. She has not sucked since January, and Mom promised her that she could get her ears pierced on her birthday.

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Harper was so brave. She did not shed one tear, and now loves her Hello Kitty earrings.
 
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Supper was her choice of spaghetti followed by a little cake. She was so excited that she did not finish either one. It is a rare occasion for Harp to leave any dessert on her plate.

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The night ended with Harper opening her presents. There was a common theme of Frozen and American Girl stuff. She was in heaven!

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Here is the Frozen card I made her. She is OBSESSED with that movie. I think she knows it by heart.

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