Roughly 95% of the time I make cookies, I go for chocolate chip. They’re sure to please, I pretty much have the recipe memorized and I just drop scoops of dough onto a cookie sheet before—ta-da!—gooey chocolatey deliciousness. But for a Christmas cookie exchange party, I wanted to up my cookie game a bit. So I got all inspired and created these tasty, festive and pretty Christmas cookies: chocolate candy cane pinwheels!
Dark chocolate, sugar cookie dough and candy cane chunks come together in something that tastes just right at the holidays. Read more
This post contains affiliate links. Please see my policies and disclosures page for more information.
Warm muffins, melt-in-your-mouth rolls and all the pumpkin spice you could wish for: hello fall! Now that autumn days are cooler and crisper, I’m ready to take my oven out of its summer retirement. It’s no wonder that Peeper has been wanting to help me in the kitchen, too: She asks to help me make muffins at least once a week.
Of course a preschooler’s “help” in anything, especially an activity that involves dumping large quantities of messy flour, requires a certain amount of air quotes. But she loves it—and inviting a child to participate in choosing, preparing and serving food can encourage her to make healthier food choices in the future, according to research. (Um, do chocolate chip cookies count as a healthy food choice?)
Through plenty of experience, I have come across tips on how to bake with kids—without them losing a finger on a hot oven (or you losing your mind).
Welcome back, strawberry season. And hellooooooooo chocolate strawberry pops!
If you haven’t been stuffing your face with fresh, just-picked, locally grown strawberries, what the heck have you been doing? Just walk by the farmers market and you’ll smell strawberries warming in the sun.
And it’s u-pick season! If you’re in the Portland area, check out this article about the best u-pick berry farms from PDX Parent.
Now, the girls and I aren’t opposed to simply eating strawberries plain by the pint. But if you’re looking for a healthy dessert your kids can help make, you’ve found it. Recipe below!
In case you haven’t looked out your window recently, know this: It’s fall! The best time of year! The season that smells like crisp leaves and votive candles burning inside pumpkins! The months when you get to snuggle in sweaters and flannel and cozy PJs! The time you dress up and eat candy or stay smugly inside and laugh at the fools who spend all that time and energy just to be uncomfortable in their costumes!
There aren’t enough exclamation points!
To take advantage of glorious autumn, we took a trip to the orchard and picked a bucket-full-o’ pears. Red and green Bartletts were in season, and they were easy to pick from the low branches at Sherwood Orchards. Eric was good enough to be primary Peeper wrangler while I focused on picking pears. Because we needed a lot of pears—pears for this almost-too-easy-to-be-true spiced pear sauce.