Spring Break 2019


Spring Break 2019 is upon us and the weather is beautiful…today. Who knows what the rest of the week holds! We are staying home for the week. I love when I get the chance to cook breakfast for my baby boy! I think I’m going to try some new recipes this week. I spent a little time on the back porch swing reading a brand new cookbook that I received for my birthday recently, Magnolia Bakery and it is chock full of wonderful sweet treats! I can’t wait to test some of the recipes. Yum!


One of my go to recipes I like to make for my kiddos is Monkey Bars. It is the perfect recipe to use for any over-ripe bananas you might have lying around your kitchen. They are basically banana bread with brown butter icing…talk about gilding the lily! They are addictive. IMG_2767


Monkey Bars


Bar Ingredients:

  • 1 1/2 cups white sugar
  • 1 cup sour cream
  • 1/2 cup softened butter
  • 2 eggs
  • 3 or 4 ripe bananas, mashed
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Glaze Ingredients:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1/2 tablespoon vanilla
  • 3 tablespoons milk or half and half


  1. Heat oven to 375 degrees. Grease and flour a 10×15 jelly roll pan or line with parchment paper. If you prefer a thicker bar, feel free to use a 9×13 pan.  Beat the first four ingredients in a stand mixer until creamy. Blend in the bananas and vanilla for one minute. Add dry ingredients and mix for one minute. Spread this mixture in the pan. Bake for 20 to 25 minutes or until the top is a light golden brown. Cool SLIGHTLY until warm but not hot and frost with the brown butter glaze (directions below)
  2. For the brown butter glaze heat the butter in a saucepan over medium heat until it is a delicate brown. Remove from the heat and immediately add the remaining ingredients stirring until nice and smooth. This will be a thick glaze, thinner than a frosting. Using a spatula, spread the glaze over the warm, not hot, monkey bars immediately. The glaze will spread well over the warm bars. IMG_2759I hope you all enjoy these as much as we do! Happy Spring Break friends!

National Maple Syrup Day

IMG_3721National Maple Syrup Day deserves some hearty, healthy, protein filled pancakes. These beauties are just the ticket! They are made with Greek yogurt so they pack a protein filled punch!

Maple syrup comes in many different forms. We love cinnamon infused maple syrup, good old fashioned Mrs. Buttersworth’s Original Maple Syrup, and for those who are REALLY brave,  you can try Trader Joe’s Vermont Ghosted Maple Syrup. It has quite the kick of heat. IMG_5626 - Copy

For those who are watching their calorie intake, you can always pour on some Lakanto Maple Flavored Syrup. It is sweetened with Monk Fruit instead of sugar.  All the taste and none of the guilt! IMG_5624 - Copy


Here is the recipe for the Protein Packed Pancakes:




2 Cups White Lily self rising flour

1 tablespoon vanilla sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup vanilla or lemon Greek yogurt

1 cup milk

1 large egg, beaten

1 tablespoon of oil or melted butter



Sift together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl combine the yogurt, milk, egg and oil/butter. Mix well. Add the dry ingredients and mix just until combined.  Spray a nonstick skillet or pancake griddle and heat on medium to medium high heat. Pour scant 1/4 cupfuls of batter onto griddle. Let cook until bubbles start to form or the edges of the pancakes have turned matte instead of shiny. Flip and cook a couple more minutes. These should be a nice golden brown. Transfer the pancakes to a warm platter. I like to place an oven proof platter in an oven set on 200 degrees. This keeps the pancakes warm until you are ready to sit down and eat them.

These are delicious served with fresh fruit, MAPLE SYRUP, fruit syrups, whipped cream, yogurt etc….

I hope you enjoy these as much as we do. These are a staple in our family on the weekends!

Much love-


Gotta Love Love


“Love is patient, love is kind. It does not envy. It does not boast, it is not proud. It does not dishonor others, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. Love does not delight in evil but rejoices with the truth. It always protects, always trusts, always hopes, always perseveres. Love never fails.”

1 Corinthians 13:4-8

Valentine’s Day is one of my favorite holidays and it is just around the corner! It’s perfect…not only do I get to create fun valentines, but I get to bake yummy treats to go with them! In this post you will find some fun little valentine printables along with our favorite chocolate chip cookie recipe. I hope you can find time to treat your family or yourself to some of them!


Here are two of my favorite couples…


My oldest got engaged over the holidays. We are soooo excited! These two have quite the love story. Stay tuned for wedding updates! Gotta love LOVE.




This young girl has stolen the heart of my baby. She is quiet, sweet and a good match for his fiery personality. It is fun to watch how they interact with each other as they dive into the dating phase of their lives. Now on to the freebies!





Here are the fun little valentines that I created. One set features a coffee lovers theme, while the other is quirky little animals. There are eight different designs in each set. They come in two different sizes (each)…3 x 3 or 5 x 5. The 3 x 3 sets have four on a page and the 5 x 5 sets come with two on a page. Feel free to download as many or as few as you desire. I hope you find someone who will love them! Please post pics and tag me so I can see how you used them.



coffee 2 valentine 3x3coffee 1 valentine 3x3valentine animals 3x3 1

valentine animals 3x3 2

Here are the links to the valentines.


I also made a valentine bag topper that fits perfectly over a standard zip top sandwich or snack bag. I used a snack sized bag in the picture below.


The topper is printed identically on both sides. I had red and white gumballs on hand, but multi colored gumballs work well also. If you follow me on Instagram you may have noticed a similar topper from last year. This is the new improved version! I made last year’s in a BIG hurry one afternoon. Here is the link to the bag topper.

Something sweet


Chocolate chip cookies seem to be the way to my boys hearts! This is their favorite recipe:


Chocolate Chip Cookies


  1. 3/4 cup butter, room temperature (1 1/2 sticks)
  2. 3/4 cup brown sugar
  3. 1/4 cup white granulated sugar
  4. 1 large egg
  5. 1 teaspoon vanilla extract
  6. 2 cups all purpose flour
  7. one 3.4 ounce Jell-O Instant Vanilla Pudding Mix (NOT sugar free or cook and serve)
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon kosher salt
  10. 1 bag (12 ounce) semi-sweet chocolate chips


  • Cream the butter, sugars, egg and vanilla in the bowl of a stand mixer with the paddle attachment until light and fluffy.
  • Scrape down the sides of the bowl and then mix again.
  • In a separate bowl, combine the flour, pudding mix, baking soda and kosher salt. Mix well.
  • Slowly add the flour mixture to the wet ingredients. Scrape down the bowl and mix again. Don’t over mix the dough.
  • Add the chocolate chips and just mix until distributed.
  • Using a cookie scoop, place the dough balls onto a cookie sheet lined with parchment. I usually get about 26-27 cookies per batch.
  • For soft, chewy cookies refrigerate for 2 hours to overnight. For crispier cookies, cook immediately at 350 degrees F for 6-8 minutes.  For the soft, chewy version, cook the same way after refrigerating.
  • Let cool on the cookie sheet. The softer version will be too soft to transfer to a rack.

I hope you enjoy all the goodies that I  posted today. I sure enjoy cooking for those boys…MEN (ugh) in my life! When did they grow up?! Oh well, gotta love ’em! They are the reason why I do what I do. XOXO

boys with dad 2-1


Cauliflower Crust Pizza


My hubby and I spent the weekend at the lake working on remodeling our hall bath. My munchkins were only there for part of the weekend due to activities at home. I got to cook a romantic dinner on Friday night and then a fun, supreme pizza on Saturday night.  I am sharing the recipe for the pizza crust with you. It is made from CAULIFLOWER! The edges were nice and crispy, the flavor was amazing and the veggies were the bomb! I will confess that the slices had to be eaten with a fork. The crust is not strong enough to hold up and eat like regular pizza. I consider this a small sacrifice to pay in order to eat a low carb version of pizza. TOTALLY worth it! Here is the recipe for the crust.


1 large head of cauliflower, cut into florets

1/4 cup grated parmesan cheese

1/2 cup grated mozzarella cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon freshly cracked pepper

1/2 teaspoon red pepper flakes

2 large eggs, beaten


Preheat your oven to 450 degrees F. Place a pizza stone or large cookie sheet in the oven to heat up.

Place the cauliflower pieces in a food processor and pulse until a small rice-like texture is achieved. Pour the cauliflower into a microwave safe bowl. Cover with a paper towel and microwave for 5 minutes. Remove and allow to cool. You can spread it out on a paper towel to decrease the cooling time.

Once cool enough to handle, wrap the cauliflower in a clean, dry kitchen towel. Squeeze the water out of the cauliflower. Squeeze, squeeze, squeeze and then squeeze some more! You want to get as much water out as possible. USE your muscles! Place the DRY cauliflower in a clean, dry bowl. Add the cheeses, seasonings and eggs. Combine well.You should have a ball of cauliflower dough in your bowl now.

Place the dough on a large piece of parchment paper and spread out with your hands to form a circle. Press it as thin as you can.  1/4 inch thick will give you the nice, crispy edge. Remove the pan from the oven and CAREFULLY move the parchment paper with the crust onto the hot pan. Bake for 10-12 minutes or until a nice golden brown.

Once golden brown, remove the crust from the oven and top with your favorite pizza sauce, cheese, veggies, meat and more cheese and return it to the oven until the cheese is bubbly and the crust is even browner…about 12-18 minutes. Sprinkle fresh parmesan on the pizza right out of the oven and enjoy!!  DEEEEEELICIOUS!

Secrets to ease and flavor:fullsizerender-105I cheated and used prepackaged cauliflower from Green Giant. You can find it in the produce section of your grocery store. This saved a significant amount of time for me. I also used Penzeys Frozen Pizza Seasoning instead of Italian seasoning. The pizza seasoning and the crushed red pepper really gave it an authentic pizza taste. I order my Penzey spices online at www.penzeys.com since they do not have stores in Tulsa. Love my Penzeys spices!! Check them out!  Got a little tickled because I found my pizza slice looking back at me when I started eating….holy jalapeno!fullsizerender-106

Just heated up the leftovers for lunch today. STILL yummy! Heated up the pizza stone, placed the leftover pizza, still on the parchment paper, and heated until cheese was bubbling on the top. =) Had the pleasure of sharing it with my middle munchkin before he headed to school this afternoon. Hope you enjoy this recipe as much as we do!


Chocolate Cinnamon Sugar Cookies

Nothing says love like cinnamon chocolate sugar cookies! Here is a sweet little recipe to enhance your hump day. These can be rolled out and cut into fun shapes or just formed into a ball and then rolled in sugar for fun little sweet treats.These are GREAT with an ice-cold glass of milk. I even think they would be perfect for home-made ice cream sandwiches. =)choco-cookie-w-milk-1-of-1

Chocolate Cinnamon Sugar Cookies


2 sticks of butter (room temperature)

1 cup of white sugar

1 large egg

2 teaspoons of vanilla

2 cups of all-purpose flour

3/4 cup of cocoa powder

1/2 teaspoon salt

1/2 teaspoon cinnamon


  1. Cream the butter with the paddle attachment of a mixer until creamy. Add the sugar and mix for about a minute. Scrape down the bowl well and mix again for about 30 seconds. Don’t mix too long. You don’t want this to be an airy batter.
  2. Add the egg and mix on low. Scrape down the bowl and mix again.
  3. Add the vanilla and give it a quick spin, not too long.
  4. In a separate bowl mix all the dry ingredients together. You can sift them or use a whisk and combine them well together.
  5. Add the dry ingredients to the creamed mixture and mix on low just until the dough comes together and sticks to the paddle attachment.
  6. Place parchment paper on a 2 large cookie sheets. Divide dough into half and place one half on each cookie sheet. Cover with more parchment paper and roll out flat. I like my cookies thin so I roll it out pretty thin. Keep in mind you do have to move them from the parchment paper cookie sheet to the cookie sheet you are going to bake them on. After you have rolled them out, leave them covered and place them in the refrigerator for at least an hour.
  7.  Remove the dough from the fridge and cut out your shapes. Place the cookies on the other cookie sheet and return to the fridge for at least 10 minutes more.
  8. Preheat the oven to 350.
  9. Remove the cookies from the fridge and cook for 8-12 minutes.
  10. Let the cookies cool on the cookie sheet for a couple of minutes and then transfer them to a cooling rack. Cool to room temperature and then feel free to decorate.mini-cookies-1-of-1



  1. If you don’t want to cut out shapes you can make simple sugar cookies.Roll  the dough into tablespoon sized balls and then roll in a bowl of white sugar, coating the whole ball. Place onto cookie sheet and flatten with a the bottom of a glass dipped in sugar. Bake the same way. As pictured above.
  2. Sprinkle cookies with colored sugar, jimmies, sprinkles etc before baking for a little variety.
  3. If you do not like cinnamon you can just leave it out or replace it with a teaspoon of instant coffee (the powder, not brewed) to deepen the flavor of the chocolate.

I made these for my parents and my in-laws for Valentine’s Day along with a home-made Valentine’s card. Spread the love friends!watts-cookie-1-of-1