Strawberry Cereal Bars

I've been doing a lot of learning lately and I'm in this "Know Better, Do Better" mindset.  Which brings me to cereal bars at the store....what types of ingredients are in those things to make them shelf stable??? Probably not the best for us...not to mention the individual packaging which is anything but sustainable.  My kids love these bars so I wanted something better for them, I took to the google and looked at many recipes to form my own #yourewelcome

Y'all I cannot even tell you how yummy these are!! SO so good and way better for you too.  We're making the switch to organic over here, which is a long process but what you eat is what you are.  

* Did you know that crops that are sprayed with Roundup or other pesticides soak it up and they become part of the produce you're eating 💀💀💀 I don't know about you but my family's health and well being is worth the extra $$ to eat organic.

Here's What You Do:

Ingredients

1 cup organic old fashioned oats

1 cup organic flour

1 cup organic whole wheat flour

1/2 tsp salt

1 tsp baking powder

1/2 cup honey

1/2 tsp vanilla

3 drops cinnamon bark vitality

1 egg

1/2 cup butter, cut into pieces

Filling Ingredients

1 cup frozen strawberries

2 Tbsp organic sugar

1 tsp water

Directions 

Preheat oven to 350

1. In a food processor pulse oats into a coarse flour. Add in the other two flours, salt, and baking powder and pulse to combine.

2. In a separate measuring cup whisk together egg, honey, vanilla, and cinnamon bark vitality.

3. To the food processor add in butter and honey mixture and pulse to combine.  Dump out onto counter and divide into two.  Form into disks, cover in plastic wrap, and put in the fridge for an hour.

meanwhile 

4. In a saucepan on medium-low heat, bring water, frozen strawberries, and sugar to a low boil.  Simmer until reduced in half (jam like consistency), then set aside to cool.

5. Bring dough out and roll into a rectangle on parchment paper.  It's pretty crumbly so it takes some work to keep it together, but it's worth it.  Pour half of the Strawberry Filling down the center of the dough and fold over in thirds. Place onto a baking sheet and bake for 15-18 minutes.

6. Let cool and cut into bars.  Keep in a glass container in the fridge for 5 days (if they last that long).

If you make these, please let me know how they turn out!

♥ Ashley

Our Favorite Pumpkin Pie

Happy Thanksgiving Week!!

I did a poll on my Facebook several weeks ago about "What your Favorite Pie is" and so many people chose Pumpkin, this made my heart swell because it's my favorite too.  We actually have Pumpkin Pie all year long.  I've been making the same recipe for about 8 years and just recently updated it to use some Essential Oils because their flavor is seriously the best!

I'm so grateful that Young Living has their Vitality line of oils, so that I know they are safe to consume...talk about that Easy Button!!  Incorporating EOs into my cooking and baking has seriously been so much fun!

I'm not going to lie, I'm sort of a Pie Snob so naturally I think mine is the best 😉

I didn't used to like Pumpkin Pie, it was mushy and didn't have much flavor. But then I came across a recipe, failed to include an ingredient (oversight) and it turned out to be my favorite ever!!  It is fully of spicy pumpkin flavor and firm.  It is as simple as can be!

I use my mom's pie crust recipe because she made the best!

Pie Crust (makes a double crust):

2 1/4 c flour

1/3 c sugar

1 stick butter

1 stick margarine 

1 tsp salt

5 Tbsp cold water (or more)

+ In a food processor add in flour, sugar, and salt. Pulse a few times to mix. 

+ Cube up the butter and margarine add into the processor.  Pulse a few times to mix

+ Add in 3 Tbsp cold water and pulse to combine, add in more water as needed and process until dough comes together.

+ Dump out onto a flour surface.  Divide in two, wrap up one half and place in the fridge to use later.  With the remaining half, roll out to fit your pie dish and place into your pie dish.  Roll and crimp the edges and then put into fridge to cool down.

Pumpkin Pie Filling:

1 can Pumpkin

1 can Sweetened Condensed Milk

1 Egg
2 drops Clove Vitality
2 drops Thieves Vitality
2 drops Nutmeg Vitality
3 drops Cinnamon Bark Vitality
1 tsp Pumpkin Pie Spice
1 tsp Cardamom

+ Preheat Oven to 375༠ 
+ Whisk all ingredients together until well combined
+ Pour into prepared pie crust shell. Cover edges with a Pie Shield or foil
+ Bake for 60-70 minutes or until filling is set in the center

+ Let cool and refridgerate for at least 3 hours

+ Slice and serve on its own, with Whipped Cream (made extra special with 1 drop Cinnamon Bark Vitality), or Vanilla Ice Cream!

Enjoy!

Happy Thanksgiving!!!

♥ Ashley

Our Favorite Banana Muffins

We've been making these muffins for over a year and they are even more delicious each time we make them.  I have adapted the recipe from here and we cannot get enough of them. 

My favorite part is that you can make these muffins with just ONE banana or double/triple the recipe for more bananas!  I also love that this is something that Ellie can help me make.

We probably make these muffins at least 3 times a month and as long as I make a couple before adding in the chocolate chips (for Ellie) then we can all enjoy them!  I usually make a double recipe so that we can have a dozen muffins and then that way we can enjoy them for a few days!

Single Recipe (makes 6 muffins)

Ingredients: 

1 ripe banana

1 egg

1/4 cup brown sugar

1/4 cup wheat germ

1/4 cup whole wheat flour

1/8 tsp salt

1/4 tsp baking soda

1/2 tsp baking powder

1/8 tsp cinnamon

1-2 drops Young Living Nutmeg Vitality

1/3 cup chocolate chips

Method:

Preheat oven to 350º

In a medium bowl smash up banana with egg and brown sugar until combined, it will be lumpy.

Add in flour, baking soda, baking powder, salt, cinnamon and nutmeg vitality and stir until just combined.  Fold in chocolate chips.

Lightly grease muffin tin and evenly divide up batter.  I like to use a cookie scoop.  Bake for about 18 minutes.

I usually like to double this recipe because the muffins are just so good.

Doubled Recipe (makes 12 muffins)

Ingredients:

2 ripe bananas

1 egg

1/2 cup brown sugar

1/2 cup wheat germ

1/2 cup whole wheat flour

1/4 tsp salt

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp cinnamon

3-4 drops Young Living Nutmeg Vitality

3/4 cup chocolate chips

 Enjoy!!

♥ Ashley

Fall Recipes - Pumpkin Crunch Cake

Y'all are in for some serious luck here.  It's no secret that we love ourselves some pumpkin here on the farm...pumpkin pie is Thomas' favorite dessert and I will often make him one for his birthday in June. Pumpkin knows no season in our house 😉 but sometimes a pie can be more work than I'm in the mood for, good thing I have a delicious and easy alternative!

I'm sharing an updated version of my delicious Pumpkin Crunch Cake.  I've been making it for years and it just gets better and better every time. I originally shared it here and it seriously is easier than pie!!

First we need to gather up all our ingredients:

1 box of cake mix (I used vanilla but Spice Cake is my favorite)
4 tsp pumpkin pie spice
1 can pumpkin
1 can of sweetened condensed milk
1 T maple syrup (optional)
3 eggs
2 sticks butter, melted

Next we need to get everything put together:

• Preheat oven to 350º

• In a large bowl combine the condensed milk, pumpkin, pie spice, syrup, and eggs.  Mix together with a whisk until well combined.

• next in a 9x13 backing pan spray with cooking spray and pour pumpkin mixture into prepared pan.

• Next open box of cake mix and gently pour all over pumpkin mixture, spread out with fingers or spatula as needed to cover every nook and crany.

• Melt butter and pour over cake mix, use spatula to spread around a bit.

• Then pop the pan (carefully) into preheated (350º) oven and bake for 60 minutes.  When it comes out the top should be golden brown and the pumpkin mixture set.  Set aside and let cool.

For the frosting drizzle:

3 T cream cheese, softened
1/4 c butter, softened
1 T milk
2 c powdered sugar

Using an electric beater mix together ingredients until smooth and spreadable/pourable consistency...may need to add more milk.  Then drizzle all over pumpkin crunch cake, slice and serve.  We love it cold out of the fridge but is also delish at room temperature!





This really couldn't be any easier or more delicious! Make it this for you or your loved ones tonight, you won't be disappointed!

♥ Ashley

Wheat Germ Pancakes

I've been making pancakes from scratch for years and the recipe actually comes from my mom.  They are hands down the best pancakes you've ever had and honestly that is the truth.  Admittedly I'm kind of a snob when it comes to pancakes and nothing compares to my mom's original recipe...until now!

I've had a love affair with Wheat Germ for a few years now and have learned how to incorporate it into some of my favorite baked goods over the past year.  If you've never had wheat germ before it adds a great crunch to your food and a slight nutty flavor, I just love it and want to put it in everything, I actually have a few recipes I want to share that incorporates this fabulous ingredient but I'll just stick with the pancakes for today.

I wasn't really sure if there was any way that I could improve upon my mom's recipe because it literally is perfection...but I did.

Here's what you're going to need:

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 cup wheat germ

1/3 cup brown sugar, packed

1 Tablespoon baking powder

1/2 teaspoon salt

1 egg, lightly beaten

1 Tablespoon oil

Milk to consistency (about 1 cup)

1/3 cup mini chocolate chips (optional)

Here's what you're going to do:

Mix all the dry ingredients together then add in your egg, oil and a little milk at a time until it gets smooth but still has structure.  Set aside for 10 minutes.  The whole wheat flour and wheat germ really absorb the liquid so you'll need to add a little more milk to thin out the mixture (add in the chocolate chips if using).  

Meanwhile over medium low heat, heat up some oil and then spoon in your mixture into the pan.  Watch carefully as the wheat germ has a tendency to burn, and when you see little bubbles forming in the center of the cakes flip over (about 2 minutes).  Cook on the other side for about 1 minute and then serve.

They really couldn't be any easier and everyone in our household approves.  I love the crispy edges of the pancakes paired with crunch of the wheat germ and they're healthier for you too.  These are so good just by themselves but are also great with chocolate chips or some butter and syrup.

Let me know if you make them, I'd love to hear how much you love them too!!

♥ Ashley 

Applesauce Oatmeal Muffins with Cinnamon Sugar Topping

Quite a few weeks ago I had some applesauce that needed to get used. I was going to make applesauce cupcakes but was inspired by this recipe to make muffins!!  And let me tell you I am so glad I did.

I wanted to change up the recipe just a bit because I wanted to include some other ingredients mainly some oatmeal because of the dietary benefits.  I considered some other recipes but most of the applesauce recipes I could find were for cupcakes rather than muffins so I had to adapt the recipe.

Here is what I did:

Ingredients:

1 c softened butter

2 c sugar

2 eggs

2 tsp vanilla

2 c applesauce 

3 c all purpose flour

1 c oatmeal

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

Method:

Preheat oven to 350°

1. In a stand mixer cream together the butter and sugar

2. Mix in the eggs (one at a time) with the vanilla

3. Add in the applesauce

4. Combine the dry ingredients and then slowly add into the wet mixture until just combined

5. Evenly distribute batter into lined muffin tins (about 24)

6. Bake for 20-24 minutes or until a toothpick comes out clean

Topping:

While the muffins are cooling for 5 minutes make a cinnamon sugar mixture (1/2 c sugar & 2 T cinnamon) then dip the tops of the muffins in the Cinnamon Sugar. YUMMM!!

These were so good and I can't wait to make them again.  I think I will use some whole wheat flour next time and see how the texture turns out.

Bon Appétit!

♥ Ashley

{Tasty Tuesday} 3 Ingredient Guacamole

Y'all I've been keeping a secret from you and I thought I would share it just in time for all of the Cinco De Mayo Fiestas that are about to happen.

 Seriously it's the best guacamole you've ever had and is super easy with only 3 ingredients!!! 

My mom used to make this all the time and I have to say that it has totally spoiled the way any other guacamole tastes.  I'm a purist and this recipe truly lets the avocado shine in this dish. 

Not only did I grow up with this guacamole, but my mom did too.  I remember her telling me that she secretly liked going to her neighbors house for the guacamole as a kid because they put mayonnaise in theirs.  Then she got a little older and realized the star of guacamole is the avocado and changed her ways - lucky for all of us!!

It really can't be any easier.  Here is what you are going to need.

Ingredients:

Johnny's Seasoning Salt 

Garlic Powder 

Avocado (however many you want, more is always better)

**I have heard that there are lots of different types of seasoned salt but Johnny's is my favorite and if you get it at Costco it doesn't have MSG!! #winning  And then my mom swore by Spice Islands for the Garlic Powder and she was the authority, so it's the only kind I buy.**  

Method:

- Slice your avocado(s) in half, remove the pit, and scoop out deliciousness into a mixing bowl.  

- Shake some garlic powder on the avocado about 1/4 tsp per avocado and then some Johnny's to taste.

- Using a fork, smash up and combine the avocados and the seasonings.

Enjoy!

I love to just snack on this with chips, on toast, or in a sandwich.  It's so good!

and if you're wondering these are my favorite tortilla chips...not too salty and just the right crunch!

I can't get enough!!

Buen Provecho!!

♥ Ashley