With two little gals in the house, I love to mix up festive treats for holidays. I’ve never really done much for St. Patrick’s Day except recipes with Irish Cream in them, which while so decadent and amazing, are obviously not kid-friendly!
Lucky Charms are such a fun cereal any time of year, but how perfect are they for a kid-friendly St. Patty’s Day treat?! I took my favorite best ever chocolate chip cookie recipe and made a few tweaks. These came out so perfectly soft and my toddler had so much fun making them with me!
In addition to the flour, you will also add some actual crushed Lucky Charms cereal to the dough. You will want to make sure it is broken down into a powder, similar to flour as it is replacing some of the flour in the recipe. I recommend using a high-powdered blender or food processor for that part.
As with pretty much all of my cookies, I like to bake these so they are slightly under-baked so I take them out right at 10 minutes. You can leave them in for another or minute or two for a crispier cookie. Oh, and I do recommend chilling the dough if you can. It’s not completely necessary, but if you like thicker cookies, chilling the dough is the way to go! For a final touch, I folded in some white chocolate chips and of course, marshmallows! I love the pops of color they add to these cookies!
As an Italian girl (well, 58% Italian according to my DNA results anyway), making good meatballs should be in my blood, right? Well, it’s not. I’ve said it before on this blog, but in my family, your meatball-making skills improve only as you get older. Great-Grandma was obviously the OG of good meatballs. My mom didn’t really master them until the last 10 years or so and me? I still apparently am meatball-challenged.
Actually, I personally don’t feel like my meatballs are that bad, but my husband tells me they don’t even compare to my mom’s. I know, he’s so sweet, right? Whatever, so fine, my beef meatballs aren’t impressive. So, I tried these chicken meatballs a few weeks ago and served them in sub rolls and guess what? He said they were really yummy and I totally agree!
Sometimes I want to make it a goal in life to figure out just how many things I can put Bailey’s Irish cream in. It’s a fun and delicious boozy challenge because my goodness, that stuff is dangerously good. And it was most definitely destined to be mixed with all things chocolate.
Today I’ve mixed it into these incredibly rich and decadent Irish Cream Pots de Crème. These babies are ALL kinds of amazing. This was actually the first time I’ve attempted pots de crème. They were another thing that has been sitting on my recipe bucket list for some time. For some reason, making custard-based desserts intimidates me. I think I just worry the mixture will not set up correctly, but these were surprisingly easy and basically fool-proof!
On weekends, I always like to make bigger breakfasts for my family. I usually do pancakes or french toast, but I had a craving for crêpes a few weeks ago and just had to make a batch. I love the elegance of crêpes. They seem so fancy, but they really aren’t much different than a regular pancake, just a lot thinner! And you can stuff them with all sorts of things. In this case, I stuffed them with homemade mascarpone cream.
The crêpes do take some time to make since most likely, you are going to only make one at a time. If you happen to have two smaller 6-inch pans though, that will speed things up. But, my other favorite thing about these is that you can make the crêpes ahead of time, either the night before, or you can even make them days in advance and freeze them. Make sure if they are frozen, that you thaw them the night before you plan to serve them. You will also want to warm them quickly on the stove or in the microwave before serving. I made a big batch recently and froze a bunch to use later on for when we want a fancy breakfast again.
The filling for these is just whipped heavy cream with mascarpone cheese, some vanilla extract, and powdered sugar. It’s so dreamy and Maddie and I couldn’t help but eat it straight from the bowl with a spoon right after we mixed it up. You can also mix this up the day before if you want to save even more time in the morning. Top them with lots of fresh berries, a drizzle of syrup or honey, and you have the most perfect “fancy” breakfast!
The side dish struggle is always real in this house, especially when the end of the week rolls around and my fridge and pantry start to empty out a bit. A couple of years ago I was grilling some chicken and needed a side dish and just happened to only have some egg noodles and a few other ingredients on hand. I was pleasantly surprised that these Creamy Garlic Noodles were actually pretty tasty and now they are one of my go-to side dishes!
What’s not to love about noodles tossed in a light creamy and garlicky sauce? You’d have to be crazy not to!
These noodles are almost embarrassingly easy. I like using egg noodles for this recipe because they are nice and fluffy. The sauce is literally just light sour cream, garlic powder, and Parmesan cheese. When you mix that all in with warm noodles, it gets nice and melted and coats the noodles. You can always add more or less of the sour cream or Parmesan if desired. After that, it’s just a pinch of salt and pepper and you are ready to go!
These noodles are really versatile too, they pair well with chicken, fish, you name it! This is kind of one of those side dishes I make when I’m running a bit low on ingredients as I almost always have these simple ingredients in my kitchen, but fresh herbs like parsley or chives would be really yummy to add in. Veggies like peas would also be fabulous! These noodles are the perfect blank canvas for any dinner!
I’ve recently gotten some reader emails asking for more vegan-friendly recipes and you guys know I aim to please so here we go! These roasted veggie quinoa bowls are seriously so so hearty and delicious. And even better, they are topped with the dreamiest lemony cashew sauce and I’m seriously addicted!
Not only is this recipe vegan, but it’s also gluten-free, low-carb, and dairy-free!
Let’s break it down. First, you are going to prep your cashews for the cashew sauce. You will want to plan ahead here because they need to soak in water for 2-4 hours. This step is important so that they will break down and blend up once you make the sauce. Once that’s done, you just toss the soaked cashews in the food processor with some water, garlic, salt, and lemon juice. After a few minutes, you will have this incredibly creamy and delicious cashew sauce ready to put on all of the things, the first being these veggie bowls, of course!
After the sauce is ready, you will cook up some fluffy quinoa and roast some veggies. I like using quinoa because it’s low-carb and is a great source of fiber and protein that you don’t get from rice, but you can certainly use rice instead if you prefer. For the veggies, I like to use broccoli, cauliflower, and carrots. Oh oh oh, and for extra fun, I also tossed in some chickpeas to roast. They will get a little crispy while roasting and I love the crunch they add to the bowls. Top everything with the sauce and then you have the best meatless dinner!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!