Treating snack time with a little pomp and circumstance as I ease away from sugar habits.

It is so easy to get in the habit of rewarding kids with sugar. We find ourselves taking away treats as punishment, offering M&Ms as a reward to go pee pee on the potty, and celebrating big occasions with sweets and desserts. During that past few years, my own love of desserts and baking has been a challenge as I’ve tried to diet and lose my leftover baby weight. I’ve been working hard to break my emotional bond to baked goods but my rational brain turns to mush around donuts, croissants and cookies.

In actuality, we have pretty balanced diets. It’s not as if we are eating tons of sweets every day. But, as I’ve been analyzing our habits around sugar, I am bothered by its tie to emotions, particularly around the idea of rewarding myself or the kids with it. So, I’ve been trying to come up with treats that aren’t filled with sugar but that feel equally as exciting to enjoy.

Presentation of foods and drinks makes a big difference. My girls love playing tea party so I took a few cues from the tea party set up and served their snack on a tray the other day. We’ve also devised a some milk drinks that have no sugar or sweetener added. With just a few drops of vanilla or almond extract and a sprinkling of cinnamon, milk becomes a special offering!

The girls now ask for “cinnamon milk” in the same voice they use when they are trying to con me into giving them something sugary. So, my plan must be working! I am putting things that aren’t as bad for them in a new “treat realm” with a few fancier serving pieces and by making up names that I announce in my most “convincing” voice.

Would anyone here like to have a Cinnamon Vanilla Milk Drink made especially for them, served in a pink cup on a fancy tray?  

me! me! me! yes, please!

You may be shaking your head at me as you notice the processed, store bought graham cracker in the photo. I have made homemade graham crackers in the past and I know something like apple slices are a better option. But, like I said, I’m not a purist – just working to make changes. Little by little.

Cinnamon Vanilla Milk

Warm milk mixes with the cinnamon better so I often warm milk, add a dash of cinnamon and a few drops of pure vanilla extract and then shake it in a closed container (closed sippy cup or even a jar.) Serve the milk warm or if you want it cold, you can then shake with ice and serve.

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In honor of National Ice Cream Month, we rounded up the neighbors and hosted an ice cream social.

I always get a kick out of seemingly pointless food holidays. Though they may be invented by people to try to sell more of something and as marketing ploys, I am the first to jump on the bandwagon and use holidays like National Donut Day as an excuse to indulge.  July 21st is National Ice Cream Day and the whole month of July is National Ice Cream Month. This American tradition began in 1984 when President Ronald Reagan asserted the designation with an official Presidential Proclamation. (And I always thought the guy was gaga over jelly beans?)

The United States is reported to be the top ice cream consuming country in the world. Ice cream socials have been a part of “Main Street” American culture dating back to the 18th century. These cozy hometown events were a common activity for church members or social clubs. Though I’m not overly crazy about eating ice cream, I love the culture of gathering around ice cream. Thoughts of two straws in a milkshake, the frenzied chase of ice cream trucks, and family sitting together licking ice cream cones all tickle my nostalgia nerve.Some weeks ago, I was contacted by Wayfair with an offer to host an ice cream party in honor of National Ice Cream Month. I was more than happy to oblige. I decided to round up the neighborhood kids for an old fashioned ice cream social. A new picnic table for the kids, ice cream sundae cups, and some ice cream- themed toys made for a successful evening – for the most part.  Here’s how it went down:

While I was finalizing preparations, I introduced the kids to this Seahorse Sand Ice Cream Set I found. Since we don’t have a sand box, I led them to an unplanted corner of our garden and suggested they make dirt cones. It was a hit. When it came time to eat our ice cream, our extensive hand washing session made me wonder if playing with dirt first was the best order of events.

We gathered around the table and some important decisions were made. Each of the kids filled their bowls and topped them off with sprinkles, hot fudge and a cherry or two. Unfortunately, I couldn’t find marshmallow cream at the store. In hindsight, I should have bought a can of whipped cream. Half the fun is heaping on the toppings!

The guests were pleased and a silence fell over the previously loud troupe as they dove into their bowls. Seconds were granted and we splurged until bellies were more than full.

My after dinner plan was to work together on our new ice cream scoop puzzle. I had never seen a “family” puzzle that includes three different sizes of puzzle pieces to accommodate different ages. It was at this point, when the puzzle sat abandoned at the table, that things took a little turn for the worse.

Within a few quick minutes, the combination of sugar high and the lure of the dirt turned our halcyon sundae consumption into a unfortunate mess. Before the adults realized what was happening, dirt was being piled on heads, thrown at faces and our littlest rascal got caught up in the excitement and tried to eat a “dirt ice cream cone.”

It didn’t taste very good.

Luckily, as always, she recovered quickly. We turned on the hose, stripped off some clothes and turned the ice cream party into a water (or should I say mud) party. In the end, everyone was content. Even our dog and his neighbor friend gathered for some social bone gnawing.

Last year was a difficult year. This year, we vowed to enjoy the summer. Chalk up our ice cream social as one more successful event towards reaching our goal. Catching fireflies, running in sprinklers, drinking beer on the front porch, weekday ice cream socials… THIS is the stuff summer 2013 is made of.

Thank you to Wayfair for the items that helped make our party a success including gift certificates for Ben & Jerrys ice cream.

Greens Josie Ice Cream Scoop
Glass Ice Cream Dish
Seahorse Sand Ice Cream Set
Kids Picnic Table
Ice Cream Puzzle

Note: I occasionally accept products from other companies but all the opinions and reviews are my own.

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Need to keep kids occupied while preparing for a dinner party? Get them involved in the right kind of tasks.

It’s amazing what some zig-zag scissors and scrap paper can do to keep a small child occupied when they have a goal and feel important. My kids love to help me cook and especially bake. Our oldest daughter used to sit on the countertop near the knife block and study everything I did, only assisting when asked. My husband and I felt so proud of ourselves that we disciplined so consistently and confidently with great success. Then the second kid came along.

Our younger daughter was given to us to prove that it was innate personality and not our “style” that kept the eldest from wreaking havoc. When we bake, the little one eats handfuls of dry flour. She sprinkles spices into things like a hysterical mad scientist whenever I turn my back. And she has no fear of electrical appliances and their on-off switches. This is most dangerously coupled with a lack of respect for the usefulness of putting lids on blenders or making sure the KitchenAid beaters are lowered into the batter.

I couldn’t be happier that each of my little ladies enjoy spending time in the kitchen. But, there are occasions when I have the time and patience for their assistance and others when mini sous chefs cramp my style. When planning for a dinner party or making more complicated recipes, I find that the best way to shake them is to avert their focus while still keeping them involved.

For one dinner party, I put the girls in charge of place cards. I explained to them the importance of place cards and we discussed how guests would know where to sit if they didn’t see their names. The girls were interested in helping decide who would sit where and which guests would prefer to sit together. For quite a long time, they focused their attention on place cards and I had free reign in the culinary department! The project led to discussions about making conversations with people you don’t know and trying foods at parties whether you like them or not, just to be polite.

A few social lessons, free time in the kitchen and customized table decor – triple win!

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A healthy, easy snack option that won’t break any resolutions.

I’m still carrying around the “extra holiday 5” and haven’t quite mustered up the determination to completely alter my loose eating habits. The polar vortex and sub zero temperatures followed by regular old winter weather has continued to give us validation that the extra insulation isn’t so bad.

We had an amazing holiday break and a few weeks into the new year, I’m still not back in a routine. This weekend, I’m planning to return to weekly meal planning along with strategic grocery shopping so we can enjoy more interesting, healthy weeknight fare.

My little ones are always more likely to eat healthy snacks when they can help prepare the food and when it’s presented in an interesting way. This simple apple dip has become a favorite because it scores high on both counts. We have begun packing little plastic containers of this dip in school lunch and all the apple slices disappear with it! Recently, the girls made a fan of apple slices around an egg cup filled with dip and garnished it with some large pieces of cinnamon sugar from a grinder we have. So fancy, so delicious.

We’ve tried using maple syrup or flavoring it with vanilla but we always come back to the honey cinnamon.  You’ll find it easier than ever to get your “apple a day” down the hatch.

Honey Cinnamon Apple Dip

1/4 cup light sour cream
1/4 cup plain Greek yogurt
1 Tablespoon honey (or more to taste)
1/4 teaspoon cinnamon (or more to taste)

Stir together sour cream and yogurt in a bowl. Add honey and cinnamon and combine. Serve with sliced apples.

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A fresh attempt to get more veggies down my kid’s hatch.

I am certainly not the first mom to sneak veggies into sweet breads or muffins and try to convince herself that she won a point in the epic battle of getting her kid to eat more green stuff. My younger (3 year old) daughter gleefully munches on kale chips, steals green beans from others’ plates and chooses the fruit cup over french fries at restaurants. Her older sister has a very limited repertoire of “edible” veggies.

The other night, when forced to eat just one green bean, I saw her give it her all and fight back gag reflexes as she tried to choke it down. She wasn’t even trying to be dramatic (this time.) I decided to look for other ideas and spent the evening making these muffins. I substituted some whole wheat flour for white, added milk in place of oil, reduced the sugar, added extra zucchini… with each step I convinced myself that I was making great strides toward crafting a healthy, veggie snack.

The morning after I baked the muffins, I made my little kindergartener close her eyes before I treated her to the first bite. She loved it. The batch was so big that I froze a dozen and have been doling the muffins out in school lunches. I know there is still a big dose of sugar in this recipe. My plan (now that I have her hooked) is to keep wheedling down the sugar and sneaking in other healthy things. I will find the tipping point at which a muffin moves further and further from the cupcake end of the scale and can truly be a health food. The question is, how long can I keep Mini Whipped on the bandwagon?

In the meantime, we are enjoying this recipe and rather than looking at it as a substitute for a side of vegetables, I’m excited it is satisfying as a dessert that happens to have a few veggies and whole grains hidden inside.

Healthier Zucchini Muffins
Yields 20-24 muffins (depending on size)

1 cup all-purpose flour
2 cups whole-wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 cup raisins
3 eggs
1/2 cup low-fat milk
1/2 cup vegetable oil
3/4 c white sugar
1/2 c brown sugar
2 teaspoons vanilla extract
3 cups grated zucchini

Preheat oven to 325 degrees F.

Measure both flours, salt, baking soda, baking powder, cinnamon and raisins into a bowl. Stir with a whisk to incorporate. (adding the raisins to the flour coats them and keeps them from clumping together)

In a separate bowl, lightly beat eggs and add milk, vegetable oil, both sugars, and vanilla. Add sifted ingredients and stir until combined. Stir in zucchini. Pour batter into greased muffin tins, filling each cup half way.

Bake in preheated oven until toothpick inserted in center comes clean or until top of muffin bounces back when touched, 20-22 minutes. Cool in pan on a wire rack 10 minutes. Remove muffins and cool completely.

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Mini Whipped and I trekked to Drury Lane Theatre in Oakbrook to review the musical Camelot. It was an afternoon we will likely both remember forever.

One of the great joys of raising children is the ability to rediscover the world through their fresh eyes. There is only one “first” for everything and a child’s world is filled with them. The wonder and excitement of new things are contagious. Watching my daughters’ eyes light up and their breath quicken as they try new foods and enjoy new experiences conjures memories that carry me on their wave of discovery.

Some months ago, I was offered tickets to see Camelot, the musical currently playing at Drury Lane Theatre. Mini Whipped is 6-years-old, loves music and is full of drama so I thought it might be the ideal opportunity to introduce her to musicals. I still remember watching The Sound of Music at our civic theatre and feeling overcome by the music and dance, which sparked dreams of performing throughout my childhood. (I cast myself as Annie but sadly only had the hair, not the voice.)

I didn’t plan much for our outing until the evening before the matinee. When I searched existing reviews of the show, Chris Jones’ review for the Chicago Tribune made me question if I’d chosen the right performance for my 1st grader:

“The Lusty Month of May,” generally the kind of flower-encrusted gavotte you might associate with Disney, is a desire-filled romp here, with Christy Altomare’s young and dangerous Guenevere even suggesting that her ample sexual energies may not be satisfied merely by Arthur and Lancelot. The Royal Bedchamber — the setting for the seemingly sexless classic “I Loved You Once in Silence”— is framed by a melange of sheets and naked flesh. And, most important of all, the show’s classic triangular structure has been filled with young, hot actors (HBO has much for which to answer).”

Though there were handsome, shirtless men and a scantily clad scene between the sheets, luckily I knew that innocence prevailed when Mini Whipped whispered to me, “Oh, I see what is happening. Lancelot snuck into her room to snuggle with her.”

From the first scene in an enchanted forest with sultry fog and eerie lights through the famous love songs and fighting scenes, Mini Whipped was entranced. I was concerned that the musical would feel a bit “tired” or dated like productions of old shows often do but I was happily entertained from the beginning and carried through with momentum to the end of the show. I can’t say exactly how much enjoyment came from the performance and how much was fueled by the little hands that gripped my arm, squeezing with each triumphant moment. And, my sentimentality may have been augmented by the little head on my shoulder that sighed audibly as Lancelot sang about his love for Guinevere.

Overall, I was impressed by the scenery, the costumes and the talent. What kept me particularly interested were the underlying themes of the show, which are relatable and timeless. The love triangle between Arthur, Guinevere and Lancelot is believable and complex. The moral dilemmas around the establishment of law and order over war and chaos is a relevant concern and one we grapple with as its peppered through our daily news.

Though my 6-year-old sidekick enjoyed the show, this isn’t really a  kid-focused production. If you enjoy musicals, I do suggest you head to Drury Lane Theatre in Oakbrook. (If you need something to tide you over between seasons of Game of Thrones, Camelot will help.)

If you don’t want to take my word for it, perhaps Mini Whipped’s review will convince you, which was penned during the 1 hour 15 minute drive back into the city during rush hour.

Translation:
I like the costumes they are pretty and cool.
My favorite boy was Arthur.
My favorite girl was Guinevere.
I like the set because it had a tree that changed seasons.
They had very cool fake snow.
There was also some fighting.
It was a long way, but it was worth it.

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This post is sponsored by Alexia Foods though all opinions are my own.

We are still working on smoothing out the kinks in our ‘back to school’ routine. It seems that no matter how much you prepare, it still takes time to get into the groove again. Luckily, the kids were eager to return to the classroom and greeted the first day with excitement. We had an extra challenge this year. My girls returned from a family wedding in Greece one day before school started so their little bodies were functioning 8 hours ahead of everyone else’s. Yes, we added a healthy dose of jetlag to new classmates, new teachers, and packing lunches.

I’m trying to cut myself some slack with our food routine. When I have the time, I love being creative and feel compelled to treat the kids to yummy, new lunchbox surprises. With too much on our plates this year, I’m working to convince myself to take the easy route for a while and stick to old favorites.

Now and then, an opportunity in my Whipped inbox jumps out at me as its theme feels in sync with my current state-of-mind. While reading an introduction to Alexia, I was first piqued by their bag of all-natural Sweet Potato Fries made with only real ingredients and touting the GMO-free label. Oven-baked sweet potato fries are a family favorite but the fresh potatoes take a long time to peel, slice and bake. Since I’ve been selling myself on convenience lately, I decided that Alexia’s frozen, all-natural Sweet Potato Fries were worth a try.

Once I get involved with anything, I usually get involved 120%. (Moderation is something I am working on.) Standing in front of the freezer case while surveying my options, my wheels began turning with snack and meal ideas for the kids. Before I knew it, I had filled my cart with five different types of Alexia potatoes! Waffle, crinkle, tots, rosemary, sea salt…

A nearby shopper was furtively eyeing me as I read the packages and pulled one bag after another off the shelf. By the time the door swung shut, it was completely fogged with moisture from my extended rendezvous with the frozen spuds. She must have been piqued by my Alexia potato hoarding because as I wheeled away, she abandon her original choice and took some Alexia fries for herself. (New marketing idea: hire people to hoard your product during peak grocery shopping times luring other shoppers to see what all the fuss is about!)

We first sampled the Seasoned Waffle Cut Fries alongside grilled flank steak and salad. When taste testing, most people go in ready to be critical. But, from first bite through second helpings, my family’s comments escalated from “hmmm, pretty good” to “I wouldn’t complain if these were served in a restaurant” to “Wow, I am really pleasantly surprised!”

I baked the Seasoned Waffle Cut Fries a few minutes longer than suggested because I like them quite crispy. The grooves were filled with a light seasoning of salt, pepper, onion and garlic. The skins are still on the edges of the fries and the potatoes feel “real,” not like the oddly compressed frozen potato products. I literally just salivated remembering these fries as I loaded this photo into the post:

We have a toaster oven that I use daily to reheat and bake things. I often freeze meatballs and cookie dough and just bake what we need as we go. As an after school snack, I prepared a few of the Seasoned Waffle Cut Fries and loaded them with seasoned black beans, avocado and a tiny dollop of low fat sour cream. (see recipe below) You could add cheese or other nacho-like toppings, but I was trying to keep them healthier with a heavy dose of the protein-packed beans and fresh avocado. The kids loved them and said they would be happy to eat them for their entire dinner some time while my husband and I agreed that with a little garnish, they are yummy enough to serve as appetizers at a party.

In the Netherlands, where my husband grew up, French fries are sold in paper cones on the street with a dollop of sauce for dipping. Inspired by the dip recipes on the Alexia Foods website, I had the idea to serve the kids Sweet Potato Fries in little paper cones as an after school snack. With wee ones, I’ve found that fun presentation can make a good snack great. The all-natural Sweet Potato Fries, which are touched with just a hint of sea salt, were perfect alongside this Honey Chipotle Dip I concocted. (see recipe below)

I made these paper cones by cutting open a brown paper lunch bag and folding it in half for double weight before wrapping into a cone. See how to wrap paper into cones here. Or, keep some earth-friendly bamboo cones on hand for snacks and hors d’oeuvres.

While standing at the freezer case perusing the frozen potatoes, I was surprised to find Sweet Potato Puffs, which pushed my nostalgia button. When I was growing up, one of the perks of “babysitter nights” was a plate full of chicken nuggets and tater tots. There is just something about those little bite-sized nuggets – soft on the inside, crunchy on the outside. My kids love sausage of all kinds from bratwurst to bison to turkey sausage. So, I skewered the Sweet Potato Puffs alternating with slices of sausage and served it with some of the leftover Honey Chipotle Dip. Eureka – another hit!

Instead of finding a little ease with frozen potatoes, I turned my introduction of Alexia into a creative endeavor spending hours exploring new recipe ideas. But, these winners can now be added to our repertoire of easy weeknight meals and after school snacks!

If you want to taste Alexia’s products, they are bringing their Farm to Flavor experience on the road this fall. Their food truck is touring the east side of the country stopping for cooking demonstrations and offering samples.

St. Louis Taste Festival, St. Louis, MO: September 19-20
Taste of Atlanta, Atlanta, GA: September 26th 12-7 p.m. and September 27th 12-6 p.m.
Great Grapes Wine, Arts and Food Festival, Charlotte, NC: October 3rd
Annual Apple Harvest Festival, Southington, CT: October 9-11
Head of Charles, Boston, MA: October 17-18

If you aren’t able to catch the food truck, you can find Alexia’s premium, gourmet frozen potatoes, appetizers, breads and sides at natural, club, grocery & mass retail stores nationwide. Visit their site here for more info.

Black Bean Avocado Waffle Fry Bites
Makes 12

12 Alexia Seasoned Waffle Cut Fries
1 can black beans
1 tsp ground cumin
½ tsp salt
½ tsp dried oregano
1 medium avocado
Light sour cream
Chives, chopped (for garnish)
Preheat oven and cook 12 Alexia Seasoned Waffle Cut Fries according to package directions. While they are baking, open the can of black beans and drain ¾ of the liquid from the can. Pour the beans into a small saucepan over medium heat. Add the cumin, salt and oregano. Using a potato masher or back of a spoon or fork, mash the beans a few times leaving a majority of the beans whole. Stir frequently over medium heat for about 10 minutes until they are warmed through and slightly cooked down. They should be thick so they don’t run through the holes of the waffle cut fries. Remove the beans from heat.
Cut the fresh avocado into ½ inch chunks. When the fries are ready, top with a spoon full of black beans, some avocado pieces and a small dollop of light sour cream. If desired, garnish with freshly chopped chives.

Honey Chipotle Dip
Makes ½ cup

½ cup light sour cream
¼ teaspoon dried chipotle chili powder
¼ teaspoon salt
2 teaspoons honey
Combine all ingredients in a bowl. Serve with fries, sweet potato puffs or sweet potato puff sausage kabobs.

Sweet Potato Puff Sausage Kabobs
Makes 4 kabobs

Approximately 16 Alexia Sweet Potato Puffs
2 smoked kielbasa or turkey sausage links
Wooden skewers
Slice cooked sausage in ½ inch slices. Line the slices on a baking sheet with the Sweet Potato Puffs. Bake in the oven according to Sweet Potato Puff package directions, turning the puffs and flipping the sausage disks half way through. Remove from oven and place on skewers alternating between Sweet Potato Puffs and sausage slices. Serve with Honey Chipotle Dip.

Alexia Foods offers frozen potatoes, appetizers, breads and side dishes with minimal, but distinctive, real ingredients that serve-up exceptional Farm to Flavor taste – right in your kitchen. For more from recipes, tips and inspiration from Alexia online, check out AlexiaFoods.com

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Are your kid’s stuffed animals and dolls appropriately dressed for the coming cooler seasons?!

Last year, I found my way to a nearby fabric store and discover a 50 yard wall of fleece. Dozens of bright hues and patterns called to me. I had to find a project so that my girls and I had a good excuse to buy some colorful combinations. Last fall, we made a number of DIY no-sew ponchos for the girls that were such a hit, I ended up crafting a few for some neighbor girls. Since then, we’ve had loads of fleece scraps overflowing from my sewing cupboard.

Fleece is an awesome fabric for kids projects. It doesn’t fray and cuts quite easily, so your kids can use scissors that are relatively dull. (My razor sharp sewing sheers could probably lop off a little finger so I’ve always been hesitant to let the kids cut their own fabric.) Fleece is also a bit stretchy allowing it to stretch over heads and be forgiving if arm holes aren’t cut quite right.  One of my girls suggested making a fleece poncho for her doll to match her own and so, our fleece fashion house was born.

A number of times since then, we have pulled out the huge bag of scraps to make fleece fashions for our “friends.” We’ve even had full playdates centered around our new favorite DIY project. We ask the other little girls to bring over their favorite dolls and stuffed animals and together, we craft cozy clothes for them.

Ponchos are the simplest. You just need a square of fleece fabric. Fold it in half two times, round out the cut edges and then snip off the folded corner. Open it and you will see a “donut” shaped piece of fabric that will become the poncho. The kids can measure if the hole is big enough and fit it over their animal or doll, cutting to adjust as needed. Fraying the edges is a fun added detail.

Fleece is not expensive so I just let the kids cut and experiment. They have learned so much through practice, trial and error. Cutting strips of fleece and weaving it through small holes in other pieces creates nice detailing or belts. A simple rectangle that is frayed becomes a hula skirt.

To make a wrap shirt or dress, start with a long rectangle. Cut arm holes out just right and left of center, or where you measure arm holes need to be. cut a small hole at the waist just under one of the arm holes. Then, angle the other front side into a long strip that can be threaded through the hole and tied in back with the other piece.

If you aren’t following these written guides, take a look at some of your own clothes with your kids. They can see and imagine the shapes of the fabric that come together to create their clothes. It’s an amazing exercise in spatial thinking and creativity.

There is no right or wrong. Just have fun with it! I would love to see your kid’s DIY Fleece Fashions so please tag me on Facebook, Twitter or Instagram if you try it!

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A super food packed meal that is easy, inexpensive and earned a tasty thumbs up from both the kids!

I’ve always been a sucker for a challenge. As a kid, when playing truth or dare, I was hungry for the double dare. When my pottery teacher told me there was no way I’d be making teapots by the end of our beginner’s 8-week wheel class, I put in some extra studio time and walked out of there with a working (if not slightly clunky) teapot. I’m not one of those competitive jerks that’s no fun to be around but I do like to win and conquer difficult tasks. So, when I was contacted by Bon Appetit to participate in a $10 Dinner Challenge in partnership with ALDI, it was the word “challenge” that reeled me in immediately.

My husband grew up in the Netherlands. ALDI was on his mother’s regular shopping circuit and during my time abroad, I made my first visit to the discount grocer. My initial impressions included large pallets of boxes and packaged foods, long lines of people, and my mother-in-law purchasing off brands of my husband’s favorites, much to his frustration. I’d heard that ALDI had evolved with great buys and quality foods but had never felt compelled to revisit.

So, to complete my $10 Dinner Challenge, my husband and I ventured to ALDI for the first time in over a decade. Clearly the merchandisers know what they are doing as they planted chocolate, beer and wine just inside the sliding doors. We couldn’t believe our eyes when we spotted Goose Island’s 312 bottles on the bottom shelf!

We decided to walk up and down every aisle, looking for ideas and familiarizing ourselves with the store. Where we expected to find mostly processed foods, off brand staples and canned veggies, we were astounded to discover chia seeds, quinoa, fair trade coffee, organic coconut oil, organic milk (for $2.95 a half gallon!), and a decent selection of organic produce. The nature of my challenge shifted. It wasn’t going to be hard to make a $10 meal for four with healthy ingredients. The challenge was deciding which of all the ingredients to choose!

I landed on an idea to use sweet potatoes as a canvas for a heap of super foods creating “Super” Stuffed Sweet potatoes. Organic thick and chunky salsa was an easy base for my chili filling and it provides lycopene from the tomatoes, which is good for your skin and your heart. Using flavorful Italian turkey sausage cut 72% fat from the usual pork Italian sausage. Organic black beans are loaded with protein, fiber and flavonoids – antioxidants that keep your arteries healthy and pliable.

Avocados offer healthy fats and help you absorb other nutrients. Instead topping each potato with a dollop of sour cream, I bought 0% fat Greek yogurt, which is protein-packed. The colorful sweet potatoes are high in vitamins and minerals, offering a daily dose of vitamin A. As for cilantro, it adds almost no calories and an unbelievable fresh aroma and flavor. All of these superhero ingredients came together to create my meal for four and cost only $8.97! (I totaled only the portion of the food I used to create the recipe.)  I don’t think that I make any other meal that lands so squarely at the intersection of easy, inexpensive, satisfying and healthy.

The real test came when I served the Super Stuffed Sweet Potatoes to my two toughest critics. My girls don’t try to spare my feelings or choke down meals with a polite face. Right away, they commented on how colorful the dish was. After tasting it, I received the coveted two thumbs up.  
Though I was drawn to ALDI by the challenge, I can honestly say that I will return and have already told a few friends about my experience. The healthy and natural food options at unexpectedly low prices are enough to add another store to our regular shopping circuit. Let me know if you have ALDI favorite finds!

“Super” Stuffed Sweet Potatoes
Serves 4

4 medium sweet potatoes
2 links sweet Italian turkey sausage
1 tablespoon olive oil
1 can organic black beans
1 jar organic salsa
1 organic avocado, sliced
½ cup Greek nonfat plain yogurt
½ cup cilantro, chopped for garnish

Wash the sweet potatoes and poke 5-6 fork holes through the skin around the potatoes. Bake the sweet potatoes in a 400-degree oven for about 45-50 minutes or until cooked through and tender. Alternately, you can microwave them for 7-8 minutes until done.

While potatoes are cooking, heat olive oil in a medium saucepan over medium heat. Remove the casing from sausage links and cook the sausage for 3-4 minutes, using a spatula to break up the meat into small pieces.

Drain and rinse the black beans and add them to the saucepan. Add the full jar of salsa to the pan. Stir and cook over medium heat for about 10 minutes.

Split each of the cooked sweet potatoes down the center cutting just half way through the potato. Open the potato to make room for the fillings.

Top each potato with the turkey chili, ¼ of the avocado, a large dollop of Greek yogurt and cilantro.

Disclaimer: I received gift certificates from ALDI to buy ingredients but did not receive compensation for this post. All the opinions are my own.

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Looking for something fresh this Easter? Find fresh ideas on the roundup I pulled together for Mode.

Check out EGGstravagant Easter Egg Decorating Techniques

by Caroline Lubbers // Whipped at Mode

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This weekend, we learned that a Christmas Tree cookie cutter can also make Halloween Witch cookies.

On Saturday, Mini Whipped and I spent nearly a half hour scrolling through the image results of a general Google search for “Halloween cookies.”  Ghosts, candy corn, bright orange, dark chocolate, spiders, ghouls and goblins. We were drawn to a photo of witch cookies because we were so impressed that they were made from a Christmas Tree cookie cutter.  My cupboards are full and I am trying not to bring unnecessary cooking tools into my life. Halloween shaped cutters don’t feel essential.

The two of us grabbed our umbrellas and began our excursion to the local grocery store to hunt for ingredients to build our witches. Right away, my little baker spotted the candy corn and decided they would make good noses. We scoured the baking aisle uncovering a variety of decorative sugars and debated which chocolate cookies would make ideal hat brims.

When I looked down and saw our cart filled with a bunch of artificially flavored and colored candies, I decided that I wouldn’t use my time making cookie dough and for the first time ever, I bought a tube of Pillsbury sugar cookie dough. Of course if you aren’t making cookies, why make the frosting? Yes, two tubs of frosting came next.

As I unpacked the groceries, I had a sick fascination with studying the ingredient labels and nutritional panels. How can they call them fruit roll ups? They are a colored slick of corn syrup on plastic. Soon, I was laughing to myself that the combined list of scientific ingredients that would make these cookies resembled something closer to what you might find in a witches cauldron than in a food you would want to put in your mouth.

So, our rainy day event became more of an art project and science experiment than baking adventure. The girls both had fun playing with the dough and practicing with the cookie cutter. The decorating was a blast. I keep clean paint brushes on hand for detailed adornment. As expected, we snitched a few treats here and there.

As the project continued, it became clear that our “experiment” was also one of the effect of sugar on small bodies. We are not purists and enjoy our fair share of treats. But, it is rare that Mini Whipped eats this level of corn syrupy candy. Her first witches looked a lot like mine. But as she continued to work and snitch, her performance was altered (Exhibit A: witch progress over time)

By the end, she was literally bouncing around the kitchen laughing hysterically.  We couldn’t calm her down. Yikes. If you don’t want to follow our path, you could make these same cookies yourself using good old fashioned ingredients like butter and flour. And perhaps you could use more natural decorations. On the other hand… it’s Halloween. And, you can’t always be a purist.

What you Need to Make Halloween Witch Cookies:
1 Christmas Tree Cookie cutter
1 roll of sugar cookie dough
green food coloring
white frosting
chocolate frosting
thin chocolate cookies
red hots
candy corn
fruit roll ups
large Shredded Wheat blocks

Roll out the cold cookie dough on a floured surface and cut out trees. Cook per the package directions. If the dough gets hard to work with, put it in the freezer for a few minutes. Colder is easier for cut out cookies.

Color some of the white frosting green. Use chocolate frosting on the top section of the tree to make the hat and green frosting for the face.

Cut chocolate cookies in half to make the brim of the hat. Use other decorations to make faces. We used kitchen scissors to cut mouth shapes out of fruit roll ups. They were easier to cut after being in the refrigerator for ten minutes.

Eat in moderation :)

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Dear Father Time,
I am a mother of two young girls writing to file a complaint. You continue to be so rigid in your ways, despite numerous repeated requests imploring you to slow down!

As you march forth at your same measured pace, our pleading falls on seemingly deaf ears. You just forge ahead, and on your unwavering campaign forward, you’ve taken dimpled fingers, pudgy legs, first smiles and lost teeth.

Your continued inflexibility is frustrating and you are completely unresponsive to negotiation or even the slightest change. I’m trying very hard to focus on the present and treasure the “now” without spending too much time looking backward or forward. Sometimes, I truly live in the moment and escape the stress of your inevitable reality, at least for a bit.

Then, I see old photos, close my eyes and struggle to feel the weight of a baby girl slumped over my shoulder, or the sound and circumstance of their first words. Once again, nostalgia refuels my anger at your linear rigidity.

Not only does your inflexibility to return (if even just briefly) to the past seem unfair, some days I feel as if you mockingly torture us by slowing yourself down purposefully during a crying tantrum or on the days that good behavior is nowhere to be found. Are you some sort of sicko that likes watching people suffer?!

Excuse my anger. It’s just that the older I get, the longer the road behind me becomes. And, I would so appreciate just a quick detour back to an earlier few stops on my voyage. I would like to visit the carefree days of youth for an afternoon, to smell my baby’s head while she is sleeping, to hold my brother’s hand for just a few minutes.

As with all my other requests, I don’t expect that I will hear back from you and yet, I am a stubborn customer and refuse to be unheard. I’ve been reading that scientists are learning more and more about the dimension of time and it seems that there may be ways or worlds where you can be manipulated or where you are even irrelevant (I bet THAT makes you nervous!)

In the meantime, I will continue focusing on graceful acceptance in the likely chance that you will remain unchanged.

Nostalgically yours,

Caroline

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It’s blueberry season!

Time to stock up the freezer, load up on this delicious super food, and eat more BLUE foods. It’s true what they say… those little, dark blue berries are delicious AND good for you.

We enjoyed our first trip to the Blueberry farm this past weekend and have another scheduled excursion for next weekend. Last summer, we stocked the freezer with enough blueberries to treat ourselves to pancakes, breads, cocktails, and muffins throughout the winter.

Blueberry picking certainly takes longer than apple picking. But, we’ve found it to be a calming family activity that sets us all on task with a common goal of luscious taste treats as a reward. If you live near Chicago, I have a suggested itinerary for a family day trip to Billy Boy’s Blueberry Barn in Indiana.

Blueberry Picking Day Trip from Chicago

The blueberry farm is about 1 hour and 10 minutes from downtown Chicago without much traffic. Here are a few stops you might want to consider along the way.

Departure: Set off first things with a cup of coffee and some car snacks to get you started. Pack some beach gear if you want to catch a swim before coming home.

Breakfast: Stop in Chesterton, Indiana for a hearty, cheap breakfast at the old school Peggy Sue’s Diner

Blueberry Picking: Avoid the Hwy 94 and make your way to Hwy 12 along the lake for a more scenic drive.  Head to Billy Boy’s Blueberry Barn. They are open every day except Tuesday.  Park on the grass and approach the farmstand to get your coffee-can-on-a-rope. Head into the field and pick until your heart’s content. It is about $1.50 per pound. They sell yummy blueberry muffins and expensive but outstanding blueberry pies if you need a little pick-me-up.

Beach or Zoo?: You can head to nearby Washington Park in Michigan City to visit a public beach or their small zoo.  For a lesser known beach, head into Long Beach Indiana (right across highway 12 from the blueberry farm). You can park near the the little ice cream/coffee place called the Beach Glass Cafe to pick up a sandwich or an Intelligentsia Coffee drink (only open Friday – Sunday.)

Pizza: If you need a little heartier meal, head to Stop 50 Pizzeria for some amazing wood fired pizza. Try their meatballs as an appetizer and enjoy a cold beer.

Gas (with benefits): If you need a fill up (or even if you don’t) stop at Jannsen’s Dunes Mart along Highway 12 on the way home for some soft serve ice cream. It’s old school and soooo good. Across the street you may find a pizza oven “truck.”  If you didn’t stop for pizza before, consider picking up one of these pies. The bearded hipsters with the pizza truck totally know what they are doing.

Now, head back to the city with a full belly and a car load of fresh blueberries! Picking blueberries will likely become an annual tradition!

STORING FRESH BLUEBERRIES

I have been told a number of times NOT to wash blueberries before freezing them. It adds more moisture that isn’t good. Just lay them on sheet trays and freeze so they don’t all stick together and then put in ziplock bags. I have even just kept ziplock flat and not too full and have avoided the trays all together.

In the next day or two, I’ll share a few ideas of what to make with all those delectable berries!

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Turn trash into treasure? Who WOULDN’T want to do that?! A few months ago, I was hesitating about throwing away a bag of cinnamon raisin mini bagels that had been sitting on my counter too long. With each passing day, they became even more dry and less appetizing. Food waste has always bothered me and the recent public awareness campaigns about food waste have inspired me to find creative solutions for old food.

This Bagel Bread Pudding is an overwhelming WIN because it doesn’t just make the old bagels edible, it makes them delectable! It’s become a favorite in our house. It was even requested by Mini Whipped as breakfast for her gal-pals the morning after her birthday party sleepover. I made a cream cheese sauce for the birthday brunch but found that the kids preferred a drizzle of maple syrup.

Bread puddings of all kinds are pretty forgiving and flexible.  We always use cinnamon raisin bagels for this bread pudding recipe but you could try any kind of bagels. Everything bagels would make a nice savory base that would be complemented with a sharp cheese mixed in.

With bread pudding, the drier bread does a bit better soaking up the custard overnight. You could even leave some bagels out of a bag for a day to make them a bit stale before using them in this recipe.  Work ahead preparing this the night before and then bake it in the morning and serve it warm!  Added bonus: the baked cinnamon and vanilla smell is so alluring it’s mouthwatering perfume for your home.

Since this Bagel Bread Pudding can be made ahead, is easy, and a crowd pleaser, it’s an ideal brunch menu for house guests and parties. Throw a tray of bacon in the oven at the same time and serve it all with fresh fruit. Voila! The host(ess) with the mostest.

CINNAMON RAISIN BREAD PUDDING
Makes 4 servings (can be doubled)

3 medium or 4 large cinnamon bagels
1 cup milk
3 eggs
1/2 tsp cinnamon
1/2 teaspoon vanilla
pinch of salt
1/2 cup raisins (optional)
2 Tablespoons brown sugar
2 Tablespoons butter
powdered sugar and/or maple syrup for serving

Cut the bagels in half and into 1 inch pieces. Whisk the milk, eggs, cinnamon, vanilla, and salt together in a bowl. Grease a 9-inch square pan and put the bagel pieces in it. If you doubled the recipe, you can use a 9 x 13, which will produce a deeper pudding. Pour the egg mixture over the top. Using a spoon, gently turn the bagels or lightly press the bagels into the mixture to ensure they are wet with the egg mixture. If you are using raisins, sprinkle them over the bagels. Cover and place pan in the refrigerator overnight.

In the morning, preheat the oven to 350 degrees. Take the bagel pudding out of the refrigerator while the oven warms. Cut the butter into small pieces and dot the top of the pan. Sprinkle with brown sugar. Bake for 30 minutes or until center is set with crunchy edges. Use a knife to peek into the middle. It shouldn’t be dry but moist. And no liquid egg mixture.

Serve warm sprinkled with powdered sugar and/or a drizzle of maple syrup.

Alternate Bagel Bread Pudding Ideas:
Egg Bagels with dried cranberries and orange zest
Everything bagels with grated asiago or parmesan cheese.

Idea: Try this cream cheese syrup as a topping.

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Don’t judge this muffin by its cover. I know it doesn’t look like much. No matter what angle, lighting, or props I used, I wasn’t able to come close to showing you with a photo how deliciously healthy and moist these bran muffins are.

If you are a baker, you probably have a few favorites that you make so often that you no longer need to look at your recipe. For me, Buttermilk Pancakes and these Molasses Bran Muffins are two things I make on autopilot. Most weeks, I bake a batch of these muffins to have on hand for school lunches and quick breakfasts.

When my two girls were little, I was searching for healthy snacks when I came upon this recipe on the back of the Bob’s Red Mill wheat bran package. There isn’t any white flour nor white sugar in the recipe and very little fat. I thought it must be too good to be true. Surprisingly, the muffins are plenty sweet and incredibly moist. Years later, after experimenting with other recipes, I settled on this as our standby with just a few small adjustments.

Like all baked goods, these are best within a day of baking them. However we keep our batch of bran muffins on the counter in an airtight container for 3-4 days and they stay yummy. They last in the refrigerator even longer and freeze well.

As I finish this post, I’m slightly concerned I’ve oversold these bran muffins as a decadent treat. Are they as delicious as cake-like fresh blueberry muffins or a streusel-topped cinnamon coffee-cake muffin? Well… I’d put them in different categories. These Molasses Bran Muffins are the winner of a healthy everyday muffin that isn’t a cupcake in disguise.

A few tips: I LOVE my silicone muffin “pan.” No oil or spray needed and they always pop right out. However, you do need to bake it on a baking sheet because it is hard to get the floppy silicone tray filled with batter in and out of the oven otherwise. Also, mixing the raisins into the dry ingredients is a great way to keep them from clumping together and it helps them distribute more evenly throughout the muffins. Finally, these make big muffins. Sometimes I use this recipe to make 12 regular sized muffins plus a bunch of mini muffins that I bake at the same time for half the baking time. Enjoy!

Moist Molasses Bran Muffins
Makes 12 large muffins.
Adapted from Bob’s Red Mill recipe.

1 cup wheat bran
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
3/4 cup unsweetened, natural applesauce
1 cup milk
1/2 cup molasses
2 Tablespoons canola oil
2 eggs, slightly beaten

Preheat oven to 400 degrees. Grease 12 muffin cups or use paper liners.

In a mixing bowl, combine wheat bran, whole wheat flour, baking soda, baking powder and salt. Stir to combine. Stir in raisins and mix to coat.

In a separate bowl, combine applesauce, milk, molasses, canola oil, and eggs. Whisk to combine.

Stir the wet and dry ingredients with a wooden spoon or spatula, just until combined. Fill muffin pan and bake for 16-18 minutes or until center is just set and springs back when touched.

Let cool for 15 minutes or so before removing from the pan and eating. Wait until completely cool to store them. Keep in an airtight container for up to 3 days, refrigerate for up to a week, or freeze.

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So far, my new invention – Brownie Rice Krispie Treat Pinwheels – are a huge hit! And, they are the first of many more pinwheels to come. I’ve got a long list of other combinations I hope to try in the near future so stay tuned… this is the beginning of a Krispie Treat Pinwheel movement!

I’ve been dreaming of rolling up brownies with Rice Krispie treats for some time. Last year, we made candy sushi, which involves rolling a thin layer of Rice Krispie Treats around various fillings. My wheels started turning about how many different dessert combinations I could make using the classic marshmallowy rice cereal treats as a base.

This brownie swirl was one of my first ideas as I liked the idea of juxtaposing the dark chocolatey gooey-ness with the light, crunchy airy vanilla treats.

For the sake of ease, I used a boxed brownie mix for this recipe. You could substitute your own homemade brownies, but since the two different layers and pinwheel rolling is a little fussy, I suggest letting Duncan Hines or Ghirardelli help with the work. This more of twist on a junky, feel-good classic than it is a gourmet dessert.

I’ve made these pinwheels a few times and took a bunch of photos along the way to demonstrate the process. The Rice Krispie Treats are quite malleable, and therefore forgive-able. You made need to do a little patching as you work.

First tip: If you have a nonstick pan, use it to make the Rice Krispie Treats. It makes clean up SO much easier! The marshmallow creates such a sticky mixture that can be hard to work with, and hard to clean, especially if you let the pan cool and dry completely.

The recipe for Brownie Krispie Treat Pinwheels involves making a thin layer of each treat, before layering them and rolling them. When spreading your layer of Rice Krispie Treats on the pan, I suggesting using a spatula coated with nonstick spray or heavily smeared with butter.

Parchment paper is also key to this recipe for both layers. It allows you to easily manipulate the layers and combine them for rolling. The brownie batter should be spread about a half inch thick on your pan.

Once you have both pans finished and brownies have cooled for about 10 minutes so that they are warm and pliable but set, you cut each sheet in half to make two rolled logs. I used a sharp knife to cut through the brownies and Rice Krispie Treats and then kitchen scissors to cut through the parchment paper.

I found it was easier to first layer the Rice Krispie Treat on the brownie. The brownie is more fragile. Once you have the two layers together (as pictured below), you can carefully flip the half sheet-size layers.

You can then peel back the parchment from the brownie layer to roll up the log that will be sliced to create your Brownie Rice Krispie Treat pinwheels.

When rolling up, I rolled starting from the longer end. So, start with the edge that you cut (that was in the middle of the sheet pan) facing you. It will be the inside of the pinwheel. If you do it the other way, no big deal… you will just have a bigger log and pinwheels larger in diameter.

If you have ever rolled cake or other baked goods, you know it can be a little tricky. The first part is the most difficult. Take your time and go slowly. As you go, keep the roll as tight as possible. Take a look at the Rice Krispie Treat along the way and make sure it doesn’t get holes where you can see the brownie. If it does, don’t worry! You can patch it up with a little more Rice Krispie Treat from a thicker area. Just use your fingers to mold the roll as you go.

Once the log is finished, the brownie will still be a bit warm. Let the log sit for a bit and cool completely. This helps set the log and makes the pinwheel cutting easier.

When they are cool, use a serrated knife to cut pinwheels, about 1/2 to 3/4 inches thick. Each log makes about 10-12 pinwheels.

Surprisingly, the Rice Krispie Treats stay crunchy. We stored the pinwheels in an airtight container at room temperature for 3 days before eating them all and they were slightly softer but still delicious.

We asked all the taste-testers of the new invention if they really liked the Brownie Krispie Treat Pinwheels or if the felt like the two desserts were better off on their own. Rave reviews, even from a friend who doesn’t like desserts, confirmed these are a hit! One girlfriend went so far as to say they were her favorite of all the desserts I’ve made!

My officemates are a bunch of foodies who sampled the second batch of Brownie Krispie Treat Pinwheels and they were also enthusiastic, and they are true critics who don’t share food feedback “just to be nice.” Juliana (whose photos can be found on Instagram here) was inspired to photograph the pinwheels. She took the beautifully lit photo at the top of this post.

Let me know if you try the recipe or tag me on Instagram @WhippedTheBlog – Stay tuned for new Pinwheels coming soon!

Brownie Rice Krispie Treat Pinwheels
Makes 20-24 pinwheels

For the Rice Krispie Treats:
6 Tablespoons unsalted butter
8 cups mini marshmallows
1 teaspoon pure vanilla extract
6 cups Rice Krispie cereal
1/2 teaspoon salt

For Brownie
1 box brownie mix (18-20oz size)
I do not suggest the chocolate chip version, it may not work so thin.
Oil, eggs, and water as called for by the mix.

For Brownies
1. Preheat oven to 325 degrees.
2. Make the brownies per package directions, using the fudgy version if there is a choice.
3. Line two baking sheets with parchment paper.
4. Spread the brownie mix on one of the prepared pans, spreading until the mix is about 1/2 inch thick. It should nearly cover a normal sheet pan.
5. Bake the brownies for 14-16 minutes, until top is set and center is still a bit gooey.
6. Let brownies cool for about 10-15 minutes until warm but not hot.

For Rice Krispie Treats
1. In a medium sauce pan, melt butter.
2. When melted, add salt, vanilla and marshmallows.
3. Stir over medium heat until marshmallows are just melted. Remove from heat immediately.
4. Stir in Rice Krispies until combined.
5. Using a spatula coated with nonstick spray or butter, spread the Rice Krispie Treats on the prepared sheet pan, filling the pan completely. Rice Krispie Treats will be about 1/2 inch thick.

To Assemble Pinwheels
1. When brownie is warm and pliable but not hot, cut the brownie in half down the middle of the sheet pan, the short way, cutting through the parchment as well.
2. Cut the Rice Krispie Treats the same way, cutting all the way through the parchment paper.
3. Carefully put one of the brownie sheets (half the sheet pan) on the counter with the parchment side on the bottom.
4. Pick up one of the half sheets of Rice Krispie Treat and place it on top of the brownie with the parchment on top.
5. Flip the layers so that brownie is on top (see photos above) and peel the parchment off the brownie layer.
6. Carefully roll up starting with the longest side toward you.
7. Use your hands to close any holes in the Rice Krispie Treat and to mold the roll to keep the log a round shape.
8. When finished, let cool until brownie is no longer warm.
9. Using a serrated knife, cut the log into 1/2 inch to 3/4 inch slices to create your pinwheels.

These Brownie Rice Krispie Treat pinwheels last for at least 3 days stored in an airtight container.

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