My daughter, who’s seven, is the average girl – she loves Barbies, puppies and babies. She’s silly, giggly and sometimes just plain crazy. She’s also very clever and artistic. One of the funniest things about her, though, that makes her stand out from her peers, is her love for armadillos. Continue reading
Soon after my third child was born, I had went a couple of weeks, maybe three?, where I didn’t bake anything. I was experiencing withdrawal symptoms! I found that cookies were easiest and quickest for me to bake, so I entered a cookie phase. A couple of good cookies from the cookie phase were the cowboy cookies, which were laughably easy, and the chocolate chocolate chip oatmeal cookies.
After the cookie phase ended, I entered a muffin phase! Muffins from this phase were jumbo cinnamon struesel coffee cake muffins…
This was the second time I had made these; for some reason, I can’t fill the muffin tins with the right amount of batter and both times the batter overflowed. That’s fine, they were still really satisfying with my morning coffee. Continue reading
Besides lemonade, one of the main drinks I associate with summer is iced tea. I decided to make a pitcher of mixed berry iced tea to help cool off on these warm summer afternoons.
The mixed berries I used were a frozen mix of blackberries, blueberries and raspberries. I used ice cubes and frozen cranberries for extra cool-ness. The original recipe comes from Taste of Home and used just raspberries instead of mixed berries.
Raspberry Iced Tea
Adapted from Taste of Home
Makes 4 quartsIngredients
4 quarts water
1 1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juiceMethod
In a Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes.Strain; discard berries and tea bags. Refrigerate until chilled. Serve over ice.
We recently purchased a popsicle mold and have been drowning in frozen smoothie pops ever since. The following recipe has been my favorite so far, which is adapted from a bag of frozen strawberries. Continue reading