Tuesday, April 15, 2014

The Twins are Turning 4

With the kids birthday coming up next month I’ve been looking at old photos and videos of them again. It happens like clockwork. Every single year I start reminiscing and it makes me realize how much they really have grown. When I look at them I see the same chubby little faces they had when they were only a year old. When I watch videos I realize they don’t look anything like they use to! They’ve gotten so tall. They really are big boys now. I suppose the big boy underwear and the independence should have tipped me off.


Sunday, April 13, 2014

Pink Grapefruit + Fresh Mint Margaritas! LIVE

I had so much fun yesterday hanging out with the crew of KCMO’s 41 Action News Team and whipping up my waste friendly Pink Grapefruit + Fresh Mint Margaritas! It was a real pleasure and such a fun peak into the world of news broadcasting. The entire team is fun, professional and awesome! You can check out the video clip of my LIVE visit HERE or by clicking the pic below…


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Monday, April 7, 2014

Easy + Clean Crab Soufflé

I am a big fan of soufflé. I love savory and sweet dessert soufflés. Some of my faves are this crab recipe, spinach, cheese, escargot and spinach, grand marnier and chocolate. This recipe is really awesome and creates 2 large dinner soufflés, or you can even split them up and make 4 - 5 ounce soufflés to serve with salad and other accompaniments. Even more fun you can split this into 8 - 2 ounce ramekins and create stunning appetizers!


6 egg yolks
4 egg whites
Juice of 1 lemon
1 teaspoon creole seasoning
2 teaspoons spicy brown mustard
1 teaspoon Worcestershire sauce
1/4 cup whole wheat pastry flour + extra for dusting
8 ounce container crab meat
2 tablespoons chopped fresh chive
1 teaspoon cream of tartar
1/4 cup shredded parmesan cheese


Preheat the oven to 350 degrees. Lightly spray 2 - 10 ounce ramekins with non-stick olive oil cooking spray. Dust with the extra whole wheat pastry flour and set aside.

Mix together the egg yolks, lemon juice, mustard and Worcestershire and whip for 2 minutes with either an electric mixer on medium speed or by hand with a whisk. Add the flour and mix for 1 more minute.

Gently fold in the crab, cheese and chives and set the mixture aside.

In another bowl whip the egg whites and cream of tartar until soft peaks form.

Gently fold the egg whites into the crab, cheese and egg yolk mixture.

Immediately split the recipe in half into the ramekins...

...and bake for 40 minutes or until fully puffed and set firm to the touch.

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Wednesday, April 2, 2014

Puff Pastry Breadsticks

I have to have bread! I love it. I can’t live without it. These easy little breadsticks are phenomenal! They are simple little twists that you can stuff and sprinkle with pretty much anything you want. They are perfect to whip up on the side and spice up your meal.


2 sheets frozen puff pastry, defrosted
1 cup grated fresh parmesan cheese
1 teaspoon dried Italian seasonings
2 tablespoons toasted sesame seeds
Sprinkling of salt


Preheat your oven to 400 degrees. Take 1 piece of the puff pastry and top with the cheese, a dash of salt and the Italian seasonings. Place the other piece on top of the piece with all the goodies on it. Then roll it out until it’s about 1/4 to a 1/2 inch thick. Top with a sprinkling of the seeds and press in the sesame seeds a bit so they stay in place.

Spray a baking pan with non-stick cooking spray. Cut the breadstick slab into 1/2 inch strips. Take each strip and twist it to form what looks like long cinnamon twists from Taco Bell. Place each one on the baking pan.

When you’re all done bake for 10-13 minutes or until light golden brown. That’s it! Enjoy!


Monday, March 31, 2014

Baking with Kids + Clean Vanilla Cupcake Recipe

I had a lot of fun playing hooky with the kids from school Friday. We were doing some intensive new things with the boys over the weekend {potty training} and needed that extra day. So, for our training we use mini-cupcakes as rewards. They are the perfect little bite that makes the kids feel really special and keep them coming back for regular breaks.

Well, with these guilt free little cupcakes they can eat as many as they want in a day and I still feel like a good mom. They are made without sugars of any kind and they are whole wheat! While we were home trying to get things moving we whipped up another batch and some photos to share!


1/2 cup olive oil
1/4 cup Truvia Spoonable
2 eggs
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
2 teaspoons baking soda
1/4 teaspoon salt
1 and 1/3 cups buttermilk


Preheat the oven to 350 degrees. Add all of the ingredients into a large bowl. Beat with an electric mixer on low for 30 seconds, then on medium for 2 minutes. Pour into your molds and bake!

For mini-cupcakes the recipe makes about 48 and they bake for 10-15 minutes. Check with a toothpick to see that it comes out mostly clean. For regular cupcakes they bake about 18-23 minutes and create 12.