Toasted Marshmallow Squares

Spring has arrived here in New England and what a week we have had.  It seems as if overnight all of the flowers and trees have popped open.  There are little bursts of color everywhere and a sweet scent in the air.  Driving down the road I suddenly see more green than brown. In the backyard there are animals scurrying everywhere and the birds nest under my gutter, by the kitchen window, is back again.  It appears every April. I know they are there without even looking because I can here them. Babies have been born!  Winter is officially over.

It makes me wonder how, in such a beautiful world, there can be such hatred.  Horrible things happened this week.  Right in my city.  Not far from where I live.  Like everyone else, I am struggling with it.  All we ask is for a safe placed to live and raise our children.  In this day and age, is this too much to ask?  Is this our new reality?  Will we always be afraid?  Why is it so different now then the way it used to be?

I spent much of the week glued to the news and then when it was all calm, I took time and counted my blessing. I retreated to the things that always comfort me (got lost in a book for example; thank God for books!) and then I did what I needed to do.  Made toasted marshmallow squares.  Took pictures of them.  Blogged about them.  Life continues.  It has to.

 

 

 

recipe adapted from Joy the Baker

1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1 tsp vanilla
1 egg yolk
1 cup plus 2 tbs flour
1/4 tsp salt
1/4 cup fruit preserves (I used strawberry)
15 marshmallows, cut in half

First the crust. Preheat oven to 350 degrees.

Using an electric mixer, beat together the butter and sugar until pale and fluffy (about 3 minutes).  Add in the vanilla and egg yolk and beat until well combined. Stop the mixer and add the flour.  Beat on low speed until completely incorporated. 

Line an 8x8 baking dish with parchment paper (leaving some overhanging paper flaps on two ends).  Grease or spray the parchment paper with non-stick baking spray.  Spoon batter into the prepared pan.  Press dough onto the bottom of the pan, trying to make the crust as even as possible. 

Bake for 20-24 minutes until edges are golden brown.  Remove from the oven and allow to cool for at least 20 minutes. 

Using the two parchment paper flaps, carefully remove crust from the pan.  Remove the paper and carefully slide crust onto an ungreased cookie sheet.  Done.

Top with fruit preserves. 

Next, arranged marshmallows on top of jam.  Return to the 350 degree oven for about 4 minutes.  This will warm and soften the marshmallows.  Remove from the oven and turn it's setting to broil.  Use the back of a spoon to gently press and smash down the top of each marshmallow.

Return to the broiler to brown.  Keep a very, very close eye on them.  They burn quickly.  They will toast up in just a few seconds. 

Remove the toasted marshmallow cookie from the oven.  Allow to rest for 10 minutes before cutting into squares. 

Cookies can be served warm or at room temperature.  Store at room temperature for up to 4 days. 

 

 

The crust is a buttery shortbread.  On top of that is the layer of sweet fruit, and then finally the surprise of the toasted marshmallow.  These cookies are a delight!

 

 

My Dad said he thought they looked like little fried eggs on top of ketchup! Trust me when I say they taste nothing like that, but in a way I guess he has a point. Maybe I should have made these for Easter! {mental note for next year}. 

 

 

 

I saw a wonderful old quote from Mr. Rogers on Facebook this week.  He said that whenever there was a tragedy and he was scared his mother would say to him "look for helpers, you will always find people who are helping".   His words are so true and God bless those people who risk their lives everyday to protect us.  And in moments of despair I have seen beautiful things happen.  People helping people.  We are all in this together and because of that we cannot be afraid.  The beauty will rise to the top and life continues.  Flowers will bloom, birds will sing, I'll make apple skillet cake tomorrow and take pictures of it.  That much I can guarantee. 

 

 

 

 

I knew Mr. Rogers was always right.  ♥

 

 

Strawberry French Toast

Hello Friends! Today is the official start of Spring vacation week here and as a treat, I wanted to kick it off with this fun breakfast!  I got this idea from one of my new favorite blogs - Meal Makeover Moms.  They are changing the way I cook for my family.  Liz and Janice (who also do a weekly podcast by the way) take your families favorite meals and treats and transform them into the healthy (or healthier) version you always wanted.  I'm feeling less guilty everyday thanks to these ladies!

My household loves strawberries and french toast, so this recipe was right up our alley.  Do your kids drown their french toast in syrup? Well, not anymore.  Take a look at this gem....

1 cup frozen strawberries (unsweetened)
1/2 cup water
2 tbs sugar
pinch of salt

Place the strawberries, water, sugar, and salt in a small saucepan.  Place over high heat and bring to a boil.  Reduce heat and continue to cook at a low boil, stirring every few minutes for about 15-20 minutes.  The mixture will become thick and syrupy. 

Serve over french toast.  Easy Peasy!

Top with whip cream or a sprinkle of powdered sugar if you desire....I did! : )

We love this french toast.  The best part is kids are getting a serving of fruit and you don't need to add any sugary syrup.  The strawberry topping is enough! It's so good!

Store any extra sauce in a sealed container in the fridge.  And just so you know - it's pretty awesome over ice cream too!

Chocolate Cherry Almond Granola Bars

I'm so glad the all of the Easter candy is gone from the house.  My thighs could not take one more mini egg.  They are already furious with me as it is.  Yes, I'm in trouble.  If there was ever a time for a healthy snack, this is it. 

Spring is here and it's time to get my act together.  The clock is ticking to Summer. Yes, I know I say this every Spring.  And yes, you and I both know this sudden burst of motivation won't last for long, but for now I must go with it.  We have one warm day around here and already people are running around in shorts and flip flops.  I am not quite ready for that yet! My toes aren't pedi-ready, and for the record I don't even own a pair of shorts.  Cute skirts I can do.  Shorts, no way.  But that's a whole other topic entirely.

So instead of beating myself up about a few extra Easter "lbs" I decided to just do something about it.  These granola bars are a start.  Ok, yes, they do have chocolate chips in them, but come on - I'm only human. At three o'clock coffee break, a girl has needs!


2 cups quick cooking oats (regular or whole wheat)
1 cup almonds
1 1/2 cups dried cherries (I used the Craisons brand)
1/2 tsp cinnamon
1/2 tsp salt
2 eggs
1/4 cup honey
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees. 

Place the oats, almonds, cherries, cinnamon, and salt in a food processor and pulse a few times until the mixture is finely chopped. 

I like to have some large almond pieces remain, but do it however you like.

In a separate bowl, whisk together the eggs, honey, and vanilla.  Add the oat mixture and chocolate chips.  Stir all ingredients together until well combined. 

Spread evenly into a greased 8x8 baking dish.  Use the back of a large spoon or spatula to flatten gently. 

Bake about 18 minutes or until the edges turn golden brown.  Let cool completely in pan before slicing.

I promised my thighs that I would get out into the sunshine and start walking again.  It's been a while you know. This weekend the weather is supposed to be beautiful so we are going on a picnic.  My son wants to ride his bike and hopefully I will be running along beside him.  A little exercise won't kill me, right? Don't answer that.

Baked Pita Chips

 

 

We eat chips and salsa a lot in my house.  My son loves salsa.  And I love how he tells me he hates tomatoes, yet in salsa form he gobbles them up like nobodies business! I feel like in some way I'm tricking him into eating something healthy....and as a mom, that makes me happy. 

In an effort to try to make this snack just a bit healthier I substituted the tortilla chips we normally have for these baked pita chips. I got the idea from Heather Tallman of  Basilmomma.com.  She recently did a segment on her website about healthy snacks for kids.  By using whole wheat pita they can't even tell that they are getting whole grains into their diet (another trick!).  They only take 5 minutes to make and are so much better than the store bought chips sitting on your shelf right now.  Trust me, once you eat one its hard to stop.  I made two batches of these chips last week (my hubby liked them too!).  They disappear fast.

Start with some whole wheat pita bread.  Open it up and lie both half's flat on a board.

Brush with olive oil on both sides.

Season (the "inside" side) however you like.  For these ones I used sea salt, pepper, and garlic powder.  Basil and parmesan cheese are also nice options.  If you prefer something on the sweeter side you could also brush with melted butter instead of olive oil and sprinkle cinnamon and sugar on top.

Cut into triangles.  Line a cookie sheet with foil and arranged the triangles on the cookie sheet.  Bake in a preheated 400 degree oven for 5 minutes.  That's all it takes.

They come out crispy and delicious!

Enjoy these with with any of your favorite dips or just as is.  It will be hard to stop snacking!

Lemon Noodles

 

 

 

 

I bought myself tulips the other day.  It wouldn't feel like Easter without them.  I have already given my kitchen a Spring makeover and the tulips were the finishing touch.  All of my snow people and winter decorations are put away and I brought out my Spring bunnies.  I love decorating for Spring.  Such a nice, refreshing change after winter.  The kitchen is bright and full of color again!

 

 

This weekend we are having friends over on Saturday and then a big dinner on Sunday at my parents house.  We have a traditional egg hunt (my son colored 4 dozen eggs today!) and my Mom is making ricotta pie.  We'll go to church in the morning and then spend the rest of the day counting our blessings among friends and family (while eating way too much food, but that's just the way it is : )

I'm sure the day will be filled with sugar highs and chocolate melt-downs, but let's face it, I'm in it for one reason and one reason only...stale Peeps!  I've already started "curing" mine.  The more stale they get, the more chewy and amazing they become!  I've always loved them, ever since I was little.  Back then they were only available at Easter time and only came in yellow.  Easter is the only day of they year when you are allowed to eat jellybeans before breakfast and binge on big yellow globs of sugar. By 5 pm we are all in coma's.   



The weather report says we are in for a beautiful day on Sunday so I'm hoping to squeeze in a walk after dinner. It will help with all the Peep related  guilt I will be feeling.... : )

 How will you be celebrating this weekend? Will you get a visit from the Easter Bunny? We will. He'll hide eggs and leave a basket of goodies. We'll find the eggs and then I'll make strawberry french toast to wash down all the jelly beans and chocolate.  For me, Easter is the start of Spring - the beginning of a new season.  Let's celebrate!  

 

 

 

 

 

Egg coloring expert at work. 

 

 

Today was the first day we've had in a long time where we were able to spend some quality time outside.  I literally sat on a bench for an hour while my son sang Wiggles songs to me.  The sun was warm and the breeze had a certain something that I haven't felt since last Spring.  I took deep breaths of air and it felt so good to be outside!  We went for a walk and he rode his bike.  We waved HI to all the neighbors who have suddenly come out of hibernation and then I realized he took his jacket off.  It was almost 60 degrees.  We have finally thawed out! : )  Yay!

In honor of this beautiful, light, Spring weather I thought I would share with you one of my favorite pasta dishes.  I know everyone is sharing chocolaty deserts right now (which I am very grateful for!) but just for a change think about this.  Lemon Noodles!  So good!  They can be served warm, room temp, or even cold.  They are a perfect accompaniment for chicken, shrimp, or can be a star all by themselves.  I love this dish.  It's one of my favorites! 

 

 

 

Recipe adapted from Susan Branch's Vineyard Seasons

1 lb spaghetti
1/4 lb butter
1/2 cup ricotta cheese **
juice of 1 lemon
1 tsp grated lemon peel
freshly ground pepper
1/4 cup minced parsley
Parmesan cheese

Preheat oven to 400 degrees.  Cook the noodles in boiling water; drain and put in baking dish.  Melt butter in a small saucepan; remove from heat.  Stir in ricotta cheese, lemon juice, and lemon peel.  Pour over pasta, toss and bake for 20-25 minutes. 

Remove from oven and sprinkle with lots of freshly ground pepper, parsley, and Parmesan cheese.  Toss and eat.

** Susan's recipe calls for 1 pt of sour cream. I have always used ricotta cheese instead and it comes out delicious, but feel free to use the sour cream if you have it on hand **

I served this with my lemon chicken, roasted green beans, and spinach.

 

 

 

There was enough pasta left over for a second meal the next night. All the chicken was gone, but I chopped up two tomatoes and tossed them in with some of the left over spinach. It was delicious!

 

 

PS. In case you are craving that chocolate fix, I made these coconut cream eggs last Easter and they were a big hit (check them out here).  

 

 

Or try my chocolate coconut bars (here).  Also chocolaty and yummy! <3

 

   

Have a beautiful weekend, friends!  Xo

 

 

And please enjoy my son John practicing his Macaulay Culkin faces. 

We watched Home Alone again last week! 

 

 

 

 

 

Aaahhhhhhhhhhhhhhhh!!!!!!!!!!!!

Cinnamon Sugar Popcorn

I'm going to let you in on a secret (or maybe I'm the last to know).  Cinnamon and sugar are AMAZING on popcorn!  I'll admit, at first I was suspicious. I've put a lot of things on popcorn, but never cinnamon & sugar. After my first bite I was hooked.  It's that combination of salty and sweet that make it so delicious! Just writing it about it makes me want to make some more! 

1 package microwave popcorn (or 1/2 cup popcorn kernels)
2 tbsp unsalted butter, melted
2 tsp sugar
1/4 tsp cinnamon

Pop the popcorn according to the package directions.

In a large bowl toss to coat the popcorn with the melted butter, sugar and cinnamon.  EAT~

Where has this popcorn been all my life? 

Spring Vegetable Tart

Spring is in the air! It's true what they say about March "in like a lion, out like a lamb".  I remember as a kid I never really understood that saying.  It was just something  the teacher tacked up on the bulletin board with our classroom drawings of lions and lambs around it.  Now, after all these years, I finally get it.

Only last week our yard was covered with snow (literally!) and then today I saw little purple crocuses peeking their heads out of the cold ground to say hello.  They are always the first ones to appear.  It's a sign of good things to come : )

We've also turned our clocks ahead and gained an extra hour of daylight which has improved my mood immensely.  I feel energized. It's amazing what a little spot of sunshine can do for you.  I'm no longer driving home from work in the dark and we are eating dinner before the sun sets.  Brilliant!

With Easter only a few weeks away I've been thinking about a Spring menu and brunch ideas. I found this recipe for a vegetable tart in a free magazine at the grocery store.  I fell in love with the photo and couldn't wait to try it. It was delicious and made a nice presentation as well.  Perfect for an Easter brunch. Here's how to make it...

1 lb asparagus, chopped in 1/2 inch pieces
1 onion, halved and thinly sliced
1 red pepper, halved and thinly sliced
2 tsp olive oil
salt & pepper
1 (store bought) rolled 9-in pie crust, at room temperature
3/4 cup part-skim ricotta cheese
1 egg
2 egg whites
1/3 cup skim milk
3/4 tsp dried thyme
1 large tomato, sliced into 1/4 inch thick rounds

Preheat oven to 425 degrees.

Place asparagus, onion, and pepper on a baking sheet.  Drizzle with oil and sprinkle with salt & pepper.  Toss to distribute and coat the veggies evenly.  Bake until tender, about 25 minutes.

Gently unroll pie crust.  Press into an ungreased 9-inch pie plate.  (Use a fork to poke a few holes in the base and sides of dough.) Bake until lightly golden, about 10-12 minutes.  Cool slightly.

Reduce heat to 375 degrees.  Place roasted veggies in crust.  Add ricotta cheese in dollops evenly across the veggies. 

In a small bowl whisk together the egg and egg whites.  Add milk and thyme, lightly whisk to combine. Pour this mixture over the veggies. 

Top with tomato slices. 

Bake at 375 degrees until toothpick comes out clean when poked through the filling, about 45 minutes.  Let rest at least 15 minutes before serving.  Best served warm or at room temperature.

 

 

 

We had leftovers and it was just as good the second night.  Even my hubby liked it! Yay! Now if I could only get my son to eat asparagus....too much to ask for? Can't win them all, I guess.... : )

 

So happy to see this burst of color in the backyard!  We are getting there!  Xo