Saturday, June 28, 2014

Pancake Muffins for My Picky Eater!!

My little man is a picky eater. As in meal times are stressful, because you just never know what will happen. Will he eat it, or throw it? Or will it just be a grunt and a head shake? When my husband and I find something he will eat, we make it until we fear he will turn on it.

Breakfast used to be easy...scrambled or hardboiled eggs and turkey bacon (the only meat he will eat that isn't on a pizza!!). But not lately.

So, when I saw pancake muffins on the Today Show, I hesitantly checked my pantry. Pancake mix? Check, and it was a healthy artisan oatmeal mix! Plus, I had coconut oil to use (both in the mix and to grease the muffin pan!), frozen blueberries (which my father-in-law graciously bought a huge bag of that seems to never end and make a blueberry stained toddler mess!), and chocolate chips!

The challenge was on.

Really simple:

Preheat oven to 350 degrees

Grease muffin pan (I used coconut oil because it has higher heat tolerance with a bit of sweetness)

Pancake batter (any kind!)

Scoop using an ice cream scoop into muffin pan. Top with blueberries or whatever you'd like in your pancakes!

Bake for 8-10 minutes.

Voila!! Makes 6-10, depending on how much batter you make.

I thought we might have a few left to freeze for another morning, but they quickly disappeared.

Success!!! If only lunch were as easy...

posted from Bloggeroid

Thursday, June 26, 2014

Jammies and EBay

When I left my full time job over two years ago, my husband and I knew financially, things would get interesting. We had been pretty comfortable up to this point, even with two mortgages. After all, we had our prior home rented out, and with just the two of us, I could afford to indulge my Coach and shoe habit.

Then came the day it was time to go back to work after having our first baby boy. I was in tears, especially after checking out a few day care choices. It broke my heart to think someone else would see his firsts and his adorable chubby cheeked smiles. Plus, I was breastfeeding, and the thought of pumping at work (and suffering because I chose to do so by unsupportive coworkers) terrified me.

I made the decision that I would sacrifice all the silly material things and clip coupons, do whatever I could to be with my beautiful baby boy.

It hasn't been easy, but it has been wonderful. Thanks to my years of collecting various things here and there, eBay has become the easiest yard sale I've ever held. And my beautiful baby boy has given my dreams of bellydance new wings...I teach and make adornment out of vintage materials with a bit of new thrown in, plus performing.

But, really, thank you eBay for making this mommy's dreams come true. Even if I only get to shower three times a week, and wear jammies all day sometimes.

posted from Bloggeroid

Monday, June 9, 2014

Rootbeer Float Cupcakes...Summer Time Sweetness!!

Summertime is just about upon us, wiping away memories of the Winter That Was Polar Vortex Ensconced. Warm breezes, sprinklers turned on, grills smoking, watermelon slices dripping in sugary sweetness...and my favorite summer dessert.

Rootbeer float cupcakes.

I found this recipe a few years ago on, and instantly fell head over heels. I've tweaked it a bit to better suit my taste buds...and wow.


One box white cake mix
2 eggs
1/4 cup coconut oil (really, you can use any oil, but I like the sweetness coconut oil adds)
2 & 1/4 cup rootbeer
1 teaspoon vanilla extract

Rootbeer frosting:
2 packs Dream Whip
1/2 teaspoon vanilla extract
1 cup COLD rootbeer
The original recipe called for double, but I halved it because I had so much left after frosting!

Preheat oven to 350 degrees. Whisk together the ingredients for cupcake batter, then spoon into cupcake liners (Quick tip: use an ice cream scoop to get the perfect amount). Bake for 15-18 minutes. Cool completely before frosting.

Using a mixer, combine Dream Whip, vanilla, and COLD rootbeer on medium high for four minutes.

Originally, the recipe didn't call for vanilla, however it adds that little taste of ice cream flavor. Also, for an added touch, use the a frosting tip to make a small pocket inside the cupcake (from the top) and fill with rootbeer frosting. Top with maraschino cherry and a small straw to really complete the look!!


posted from Bloggeroid