We're on another school cancellation due to snow here in this winter wonderland. I think this is snow day #6, but I've lost count. I feel like we cancel school more frequently these days (I went to grade school in Alberta, Canada and we never had snow day cancellations that I remember). Is that just me or do you guys feel the same? I admittedly enjoy the slower pace these days bring this year. Previously, snow cancellations were full on stress mode as we tried to figure out who was going to watch our kids so that one of us or ideally both of us could get to work so I'm super grateful for the flexibility this year!
On the baby front, I'm officially into the third trimester with tomorrow being the beginning of week 29. So far, everything is going well at each appointment. I have noticed some more tiredness and nights of restless sleep as the third trimester sets in but ultrasounds, blood pressure and all that good stuff is looking great so far. I find that I get bursts of super productive energy and I'm on a mad dash to declutter and organize this house. Last week, I finished organizing all of the baby clothes and got them into the bedroom closet of the room he'll eventually be sharing with his big brother. I'm slowly learning that I can't necessarily finish a task start to finish with such an active toddler at home and I'm gradually surrendering my Type A ways in those situations and being ok with the floor remaining covered in piles of half organized baby clothes until I can finish it all. My little guy at home in into everything these days, except regular naps.
Speaking of finishing tasks, this recipe for a simple galette is one that I had no difficulty finishing and the rustic heart shape is perfect for this week as we roll into Valentine's Day. There are two suggestions I have for making this recipe come together in minutes when you're ready for it: 1) Prep your pie dough a head of time or use store bought if you prefer; 2)Place the frozen raspberries in the fridge the night before so that they thaw. I chose to use frozen raspberries for this as raspberries aren't always the best in the grocery store here in New England at this time of year, but you could use fresh raspberries if you have them on hand.
Here's what you'll need:
-1 x 9 inch pie crust: use your own favorite recipe, store bought or here is one I use and find very easy to throw together
-1 x 12 oz package of frozen raspberries, thawed
-1 TBS flour
-1 squeeze of lemon juice
-2 TBS sugar
Optional but recommended
- Vanilla Ice Cream
-1/4 cup chocolate chips to melt and drizzle
Prepare your pie crust ahead of time and have it available in the fridge. Place the bag of frozen raspberries in the fridge the night before to thaw. When ready to put the recipe together, pre-heat the oven to 375 degrees. Roll out the pie dough and use a sharp knife or pizza cutter to shape into a heart. This doesn't have to be perfect as you're going to fold edges over before it does into the oven. Place the thawed raspberries into a strainer and remove any excess water. Transfer them into a bowl and toss with the 1 TBS flour, 2 TBS of sugar and squeeze of lemon juice. Spread the raspberry mixture onto the heart shaped pie dough leaving a 1/2 inch to 1 inch edge the entire way around. Fold over the edges to meet the edge of the fruit mixture. Use cookie cutters or free hand shaping small decorations such as hearts, X's and O's etc. with the pastry scraps to place on the fruit mixture and bake. Line a baking tray with parchment paper, transfer the prepared galette to the tray and bake for 30-35 minutes until the pie crust is golden in color.
Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with vanilla ice cream and drizzles of melted chocolate.
Happy Valentine's Day everyone!
I was really late to the peanut butter game because it just wasn't a thing in Ireland, which is where I was born and lived for a short time until my family emigrated to Canada and then later to the U.S. I could be mistaken but chocolate and peanut butter still don't seem to be a thing on the Emerald Isle and I'm pretty good at scoping out chocolate on each my trips (my last one was late 2017). I don't remember exactly when the good old Reese's Peanut Butter cup first graced my lips but I do know that I'm thankful for it because wow. Those things are dangerous.
It turns out that peanut butter packs some great health benefits, as long as you look for a brand that has minimal ingredients and no hidden preservatives or filler oils. I actually have been a Vitamix owner for years and loooove that blender, but I only made peanut butter from dry roasted peanuts for the first time very recently. I had this idea in my head that it was going to be a madly messy process so I just didn't do it. I was wrong- it wasn't! It took me all of 3 minutes to go from a jar of dry roasted peanuts to a jar of creamy peanut butter and clean up was a snap!
With Valentine's Day around the corner, these dark chocolate bites filled with coconut and peanut butter would make a nice homemade treat. They're rich, decadent and clean eating with no refined sugar or filler ingredients.
Here's what you'll need:
(makes approximately 15-20 chocolates)
-3/4 cup unsweetened coconut (flaked or shredded)
-12 pitted dates
-1/3 cup unsweetened baking cocoa
-1/2 cup peanut butter
-2 TBS maple syrup
-1 x 10 oz package of dark chocolate chips (use a vegan dark chocolate if you want the entire recipe to be plant based)
Place the dates, peanut butter, baking cocoa and coconut into the bowl of a food processor and pulse/process until it begins to come into a crumbly mixture. Then slowly drizzle in the maple syrup while you run the food processor on low until the mixture begins to come together and clean from the sides of the bowl.
Line a cookie tray with parchment paper. Using your hands, roll the mixture into balls approximately 1 TBS in size. Once all of the mixture is rolled, place the tray in the freezer to set for approximately 30 minutes (it's fine if you leave them in longer- you can break up the steps here). Start to melt the dark chocolate in a double boiler about 5 minutes before you plan to take the prepared mixture from the freezer. Roll each ball into the melted chocolate and return to the parchment paper lined cookie tray. Drizzle the extra melted chocolate across the tops and then return the tray to the freezer to set for 30-60 minutes. Store the finished chocolates in the fridge in an air tight container.
V Day is just around the corner so you may be looking for some simple treats to put together for a classroom party or other festivities. This recipe checks all those boxes. I was happily surprised to run into Lemon Creme Oreos as you may know from my other posts that lemon is pretty much my husband's only go-to dessert flavor. Once in a while he'll go for something with berries or maybe an apple pie, but he'd rather game meat over dessert any day. Lemon seems to be the exception to the rule.
This recipe requires no baking and can easily be decorated with sprinkles for any holiday, but we went with the red, white and pink for Valentine's Day here. You could easily modify this for any flavor of Oreo cookie and/or double the recipe. This single batch makes approximately 20 truffles. I'm all about some easy recipes these days as I've officially rolled into my third trimester!
Here's what you'll need:
-2/3 package of Lemon Creme Oreos
-1 package cream cheese (leave out to bring up to room temperature)
-1 package white chocolate chips
-sprinkles for decorating
Place the Oreos in a food processor and process until there are no big chunks left. Without a food processor, you can also place in a freezer bag and smash with a rolling pin. This will give you a mild workout as well! Place the cream cheese and the processed Oreos in the bowl of a stand mixer and stir until well combined. If you don't have a stand mixer, the next easiest way to do this is by mashing it all together with your hands. Once combined, place the bowl in the fridge to chill for about 30-60 minutes. Using spoons or a cookie scooper, shape the batter into bite sized balls and place on a parchment paper lined cookie tray. Return to the fridge to chill while you prepare the white chocolate.
Using a double boiler method, melt the white chocolate and dip/roll each ball into the chocolate and return to the parchment paper lined tray. Add your sprinkles before the chocolate sets and return the truffles to the fridge to set for an hour. Done!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.