If you read my blog regularly, you would know that I love a breakfast cookie. If you don’t, see here, here, and here. See? I’m a fan.
I mean, who wouldn’t be a fan of eating cookies for breakfast?! I love making these types of cookies because 1: You can stuff them with all sorts of good stuff like fruit, oats, flax, chia seeds, you name it! And 2: Because they are super easy to grab and go! And although I call them breakfast cookies, I often eat them for a mid-morning or late afternoon snack.
I went a little “tropical” with this version. The base of the cookie is made with banana, oats, and coconut oil. And then I mixed in some diced dried mango and shredded coconut! These cookies make me think of summer which depending on where you live, you may so desperately be waiting for!
Three months! I can’t believe it. I remember during that first month feeling so frustrated and exhausted with our feeding issues and feeling like three months was so far away. Ever since Maddie was born, everyone has been telling us that things would get much easier at the three month mark. I would say for the most part, this has been true. I know we will still will have plenty of tough days ahead, but we do seem to be falling into more of a routine. So let’s get into all the deets!
This baby girl just gets cuter by the day. She’s getting all delicious and chubby! I just want to nom on her all day long! She’s becoming more playful which has been a lot of fun for us. She shows more interest in toys and books. She still doesn’t have the best grasp, but she loves holding onto little rattles or Sophie. Oh, and she pretty much wants to put everything in her mouth and is drooling like crazy! I’m wondering if maybe this is the start of teething. She has been a little extra needy, but she hasn’t necessarily been mad either so who knows!
One of the absolute best changes though is laughing! Oh goodness, I’m not sure there is a better sound in this world. She mostly laughs at me and Sean if we talk silly to her or kind of bounce her around. It kills me.
Blogging with a baby in the house has been interesting. Obviously, I don’t always get everything done that I want to, but as long as she is fed, she is usually pretty happy to watch Mommy cook away in the kitchen and take photos. I typically just slide her Rock and Play up to the table next to me while I shoot photos and she just sits there and watches me. Lately though, she seems pretty curious to see what is actually going on on the table. While I was shooting these egg rolls, she started getting fussy so I picked her up and she just stared at everything on the table with such interest and started babbling. Gah! She melts my heart!
After I posted my Baked Southwestern Egg Rolls last year, I have been thinking about more egg roll recipes to make and these Thai Egg Rolls were next.
Let’s talk about the filling for these puppies. Oh goodness, is it yummy! I almost can say that you don’t even need the egg roll wrappers because as I was making these, I just kept eating it with a fork. These taste nice and fresh with chopped red bell pepper, carrots, and basil. The mixture is then lightly tossed in a spicy peanut sauce. It goes perfectly with the crunchy egg rolls which are baked instead of fried. You could serve these as an appetizer or even lunch.
Ever since I returned to work, dinners have been quite a challenge. I get home and my husband is ready for a break to hand the baby over to me. And of course, I want to squeeze in all of the baby snuggles I can get! But then it’s time to cook dinner (and I’m usually too tired to want to cook anything). I feel like we have the same dinners every week and we’ve finally started to get kind of sick of the same old stuff.
The inspiration for these sliders came from my Parmesan Baked Chicken which we make multiple times a month in this house. For these sliders, I just cut the chicken into smaller pieces, swapped the Parm for Asiago cheese, and threw them onto some slider buns! Small changes, but we seriously loved these sliders! I am kind of in love with Asiago cheese lately with it’s slightly nutty flavor and sharpness.
The chicken comes out nice and crispy and juicy, but without being fried! Any of your favorite sandwich toppings will do. I topped mine with sliced avocado and some chipotle mayo.
When I was growing up, I did not appreciate Angel Food cake. I didn’t really care for it. My grandma used to sometimes buy either Angel Food cake or some pound cake and I remember always being sort of bummed when it wasn’t rich and buttery pound cake. Now though? I adore it. It’s so dreamy! It had been on my bucket list to make my own for some time so I made it into sweet little cupcakes. Because of the lightness that is Angel Food cake, I didn’t want to top these with a heavy frosting, so I opted for fresh coconut whipped cream on top. Let me tell you, best decision ever!
These cupcakes are so light, kind of like eating a cloud. They are perfect for spring and summer if you want to make a special treat, but don’t want something that is going to weigh you down. The airy cake paired with the fluffy coconut whipped cream is like a dream come true, really. And now I’m seriously sad I don’t have any more of these in the house! I garnished my cupcakes with toasted coconut, but you could also do some sliced berries on top which would be equally wonderful!
A quick, but important note on the coconut whipped cream – yes, you have to use full-fat coconut milk and yes, you do have to chill the can overnight. The whipped cream will not set properly if you use lite coconut milk and/or if you do not chill it in the fridge overnight so plan accordingly!
It’s been about 10,000 years since I last posted a take out recipe. This cashew chicken recipe actually used to be a favorite of ours, but I totally forgot about for the longest time. The first time I made it, we had it two days in a row. That’s pretty serious stuff, people. I love making my own take out at home so I can control how much salt and fat goes into the recipe. I also like to add in lots of extra veggies when I make my favorite take out dishes at home.
I made some fried rice on the side, but really, I didn’t really want/need the rice at all. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! And while it may seem like a lot of ingredients, it actually comes together in about 30 minutes which is perfect for a weeknight meal. The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!