Monica Swanson

the grommom

DESSERT RECIPES

A selection of some of our family's favorite dessert recipes...Many are inspired by the tropical fruit that we grow. I try to modify our desserts to make them a bit healthier, but I'm also raising four boys and a therefore, a little sugar and butter will surely find its way here.

Cookie Dough Balls {inspired by Oh She Glows Everyday.}

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I don’t know about the rest of you, but in the heat of summer, cooking is just not high on my priority list.  Who wants to think about a hot stove when you feel like you live in a hot stove?   We’ve  been eating a lot of quinoa salads, yummy burrito bowls, and anything that can go on the grill.

Oh, and ice cream. Obviously.

But kids still need snacks, right?  So I’ve been trying out some new recipes for snacks that:  A) kids like, and B) have some nutritional value. 🙂  You might remember that I keep energy balls on hand as much as I can. I love them because they’re packed with nutrition, and the kids love them.

I’ve been meaning to try the Oh She Glows Everyday Cookie Dough balls for a while now, so I finally made them this week.  And, Oh my glow!  They are amazing.  Because they are made with cashew butter and cashews (no other nuts) they have a distinct flavor…buttery, creamy…So good!  My boys even had to admit they taste a lot like legit cookie dough.  Score!

I followed the recipe from the book almost exactly, except my cashews were roasted, not raw…Still seemed to work out just fine!   Once again, I highly recommend this book as it is packed with YUMMY, plant-based recipes that the whole family loves.

Here’s a link to the book on Amazon:  Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes*

Here’s the printable recipe:  **I doubled these, as I double pretty much everything because I am feeding a house full of hungry animals teenage boys.  (But then again, do you ever regret doubling a recipe for cookie dough? )

 

Print

Cookie Dough Balls {inspired by Oh She Glows Cookbook.}

Course Snack
Prep Time 10 minutes
Total Time 10 minutes
Author Oh She Glows

Ingredients

  • 1 cup raw cashews
  • 1/2 cup rolled oats
  • 1/2 cup pitted Medjool dates
  • 1 Tablespoon pure maple syrup
  • 1 Tablespoon Raw Cashew Butter
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 Tablespoons mini-chocolate chips

Instructions

  1. In a food processor, combine the cashews and oats and process until a fine flour forms, 30 to 60 seconds. (Don't process too long or cashews will turn to butter!)
  2. Add the dates and process again until they are finely chopped.
  3. Add the maple syrup, cashew butter, vanilla, and salt. Process until combined. The dough should stick together when you press it between your fingers.
  4. Pulse in the chocolate chips until combined.
  5. Line a large plate with parchment paper. Remove the blade from the food processor, and using your hand, grab a tablespoon of dough and roll it into a small ball. Repeat.
  6. Chill the cookie dough balls in the freezer for about 30 minutes. Then store them in an airtight container in the fridge for up to a week.
  7. ENJOY!!

You can find more great recipes at the OhSheGlows site!

Note:  Since I don’t always find cashew butter at the market, here’s a link to my favorite brand on Amazon:  Classic Cashew Butter by Justin’s, Only Two Ingredients, No Stir, Gluten-free, Non-GMO, Responsibly Sourced, 12oz Jar*

I’ve got some fun stuff to share next week, so meet ya back here, ok?

Big blessings and Aloha!

Monica

*Affiliate link:  This means that if you click on some links that I share and purchase a product, I will receive a small commission on that purchase!  Thank you for supporting my blog that way! 🙂

Aloha, Monica

Mile High Black and White Freezer Fudge, (Inspired by Oh She Glows Everyday)

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Sharing my love of the Mile High Black and White Freezer Fudge from Oh She Glows Every Day Cookbook.

True story:  When it comes to sweets, fudge is my favorite.  I’d trade most cookies, cakes, or pies for a simple pan piece of chocolate fudge.  I could eat it every day.

But I don’t.  Of course. I might make fudge once or twice a year, and that is usually during the holidays.  Because, there is pretty much nothing at all healthy about fudge, and like it or not, adulting means making grown-up choices like:  don’t eat all of the fudge.

Until recently.  I got the Oh She Glows Every Day Cookbook (find it here –> Oh She Glows Every Day: Quick and Simply Satisfying Plant-based Recipes –that’s an Amazon affiliate link. ;)) AND, after trying about 5 amazing dinner recipes (you guys have to get this book!) I decided to see for myself if the  MILE HIGH BLACK AND WHITE FREEZER FUDGE could taste anywhere near as good as it looked.
(her pics are of course way better than mine, but still….)

And boom!

This stuff did not disappoint.

This fudge is buttery, and rich…mouth watering, delicious.  But it’s filled with things like:  Cashew butter.  Almond butter.  Coconut Oil. Raw, toasted nuts…

I would not lead you astray here.


Rich?  Yes.  But it is so incredibly tasty that a small square after dinner (or lunch, or ok let’s be honest:  breakfast ) is a most wonderful treat.

Here’s your printable recipe:

Print

Mile High Black and White Freezer Fudge, Inspired by Oh She Glows Everyday

Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 24
Author Angela Liddon -featured on monicasanson.com

Ingredients

  • ROASTED NUTS:
  • 1/3 cup raw almonds finely chopped
  • 1/3 cup raw cashews finely chopped
  • For the vanilla-Cashew Fudge:
  • 1/2 cup plus 2 T. coconut oil at room temp.
  • 1/2 cup plus 2 T raw cashew butter homemade or store bought
  • 1/3 cup pure maple syrup
  • 1/2 tsp. pure vanilla extract
  • large pinch of sea salt
  • For the Chocolate-Almond Fudge:
  • 1/2 cup coconut oil at room temp.
  • 1/4 cup almond butter
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • Large pinch of fine sea salt

Instructions

  1. Preheat oven to 300 degrees. Line a 9X5 inch loaf pan with parchment paper.
  2. Roast the nuts on a baking sheet for 10-14 minutes, until lightly golden. Let cool.
  3. Make the vanilla-cashew fudge:
  4. In a bowl, stir together the coconut oil, cashew butter, maple syrup, vanilla extract, and salt until well combined and smooth. (You can use an electric mixer for this, but I didn't need to.)
  5. Spread the batter into prepared loaf pan and spread out evenly. Sprinkle with 1/3 of the roasted nuts and gently press them down to adhere.
  6. Place pan in the freezer.
  7. Make the chocolate-almond fudge:
  8. In the same bowl as you used for the vanilla fudge, combine the coconut oil, almond butter, cocoa powder, maple syrup, vanilla, and salt.
  9. Stir well until smooth (again, you can use a mixer.)
  10. With a spatula, spoon the chocolate fudge mixture over the vanilla fudge layer and spread it evenly. Scatter the remaining nuts all over the top of the fudge and lightly press down. Freeze for at least an hour, uncovered, until solid.
  11. Slice into small squares and serve immediately. Store any leftovers in an airtight container in the freezer. (up to a month.)
  12. ENJOY!!

May I recommend you whip up some of this fudge for your own Mother’s Day treat?  Then you just tell your family it’s WAY TOO HEALTHY and that THEY’LL HATE IT FOR SURE.
(It’s worth a shot. :))

Happy Mom’s Day to all of you!  You are amazing.  You are strong.  You are beautiful.  You are loving and giving and forgiving, and you do so much on any given day that no one but God in Heaven would ever know.  (and rest assured He does.)

So go grab these healthy ingredients quick, and make some fudge.  Then kick back and boss everyone around for a day.  🙂

PS  Your mom might want some fudge too.

XO
monica

PS  I’d love to hear what you are doing/eating/enjoying for Mother’s Day.  Share in comments?

PPS  Did you just start craving chocolate?  Try these sugar free, gluten free, moist and delicious brownies.  🙂

Aloha, Monica

The Best Sugar Free, Gluten Free, Moist and Delicious Brownies

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Healthy, gluten-free, sugar-free brownies that are super moist and taste amazing!


Two weeks into my sugar-fast month and things are going well!  Since I don’t typically eat a ton of sugary foods, it hasn’t been too torturous.  However, I also don’t normally restrict myself from any-thing, so I have caught myself more than once reaching for something sweet, only to stop short (and cry a small, silent tear.)

So though I haven’t suffered too much, I have craved something sweet after a meal.  I decided it was time to create a dessert that wasn’t just substituting real sugar with fake,  but actually something that I could say is honest-to-goodness healthy.  Yes, a healthy dessert…That tasted great.  Why not?

My boys immediately doubted me.

Which cued:  game on, boys.  Watch me. 

Since my dad is still in town, and he is has Celiac Disease, I wanted to go gluten-free as well.  Then I upped my game again, and chose not to use a gluten-free flour mix.  Instead: I wanted to go completely flour-less.  Because when I go in, I’m ALL IN

GRAIN FREE, SUGAR FREE, HEALTHY BROWNIES.  BOOM!

 

 

My mom, who is a natural in the kitchen, (and becoming quite an expert in the gluten-free department) worked with me on these.  She suggested less in more, and eggs +coconut oil = moist and fudgey.  Oh yeah.  Also, dates are the perfect sweetener, (and in my opinion one of the yummiest and most overlooked foods around.)  Just 8 simple ingredients in a food processor (or hearty blender) and you’ve got yourself dessert.  Healthy, tasty dessert.  

These are truly delicious.  If anything, I would say the flavor is a little richer, in a fancy-dessert-sort-of-way. (it’s that 100% cacao that you just have to love.)  But you would never in a million years guess that these brownies have NO added sugar, no flour, no butter, and no fake anything.  They definitely exceeded my expectations.

When the sugar fast is over, I’ll continue to make these.  I hope you will too!

Enjoy the printable recipe below.  And don’t forget to Pin and Share with your friends too. (thanks!)

5 from 1 vote
Print

The Best Sugar Free, Gluten Free, Moist and Delicious Brownies

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Monica Swanson

Ingredients

  • 2 unsweetened chocolate baking bars each 8 ounces
  • 2 Tablespoons unsweetened cocoa powder
  • 2 packed cups of dates pitted and chopped.
  • 6 eggs
  • 1 tsp. baking soda
  • 1/4 tsp sea salt
  • 1/2 cup coconut oil
  • 2 tsp. vanilla extract
  • 1/2 cup Chopped pecans or walnuts optional

Instructions

  1. Heat oven to 350 degrees
  2. Use coconut oil or light cooking spray to coat a 9X13 baking pan.
  3. In a food processor or strong blender, pulse chocolate bar, cocoa powder, baking soda, and sea salt. Mix until chopped well but not a fine powder.
  4. Add dates and pulse well.
  5. Add eggs, coconut oil, and vanilla until mixture is combined evenly. Add nuts if desires. Stir to check consistency; some small lumps are normal.
  6. Transfer to baking dish and bake for 20-25 minutes. Edges will begin to darken and pull away from pan slightly.
  7. Let cool before serving.

 

Doubters gonna doubt.

I win, boys.

Comment!?  What do you turn to for a healthy (or not ;)) sweet treat?   If you’re on the sugar fast, comment and tell me how you’re doing!

XO
Monica

PS  Want more sugar-free recipes?  This is my favorite (honey-sweetened) banana bread.    Also:  ALWAYS GOOD:  Family favorite energy balls/bars.

Aloha, Monica

4 Layer Pumpkin Dessert

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I can’t even begin to explain how it could possibly  be the middle of November…and even more how it could be Thanksgiving in just over a week!??

But what I can tell you, is about a recipe that might just make your November — possibly even your Thanksgiving…a very welcome sight.

4 layers of fluffy, pumpkin, macadamia-nut goodness.  

Because as much as we all love pumpkin pie…Sometimes you gotta switch things up a bit.  (amirght?)

Also, maybe it’s just me, but ever since Costco started selling those ginormous, cheap pumpkin pies, everything changed.  (Does anyone even make pumpkin pie anymore?)

So I wanted to create a new pumpkin dessert that might also incorporate our home-grown macadamia nuts.  I found  this recipe  on Lil Luna’s site and got excited because not only did I happen to have all of the ingredients on hand, (don’t you love that?)  but it would also be easy to use mac nuts in place of her pecans.  (and either would work fine, as would almost any nut you like!)  I played around with the recipe a bit, and the results exceeded my expectations!

This is super easy to make, but with all those layers it comes out looking quite fancy.  And though I won’t categorize it as “healthy”, the fluffy nature of this dessert makes it a great finish for a holiday meal.

I’m thinking of trying a gluten free version of this for our actual Thanksgiving (my folks will be here to join us, yay!)  The crust is the only thing you’d need to change, so if you happen to be #GF, give it a shot!

Meanwhile, here’s the printable recipe.  Your kids will love this.  Your husband will love this.  And (just as importantly)  YOU’LL LOVE THIS!!

Quick Note:  This recipe makes a huge pan, and though it stores well to have later, if you want a smaller batch I would suggest cutting ingredients in half and making an 8X8 pan.  (extra whipped topping is always good, so do be generous there!)

Print

Pumpkin 4-Layer Cake

Delicious 4 layer dessert
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15
Author monicaswanson.com; adapted from LilLuna.com

Ingredients

  • 1 1/2 cup flour
  • 3/4 cup butter softened
  • 1 cup chopped macadamia nuts Separate 3/4 cup for crust and 1/4 cup for topping.
  • 8 oz. cream cheese softened
  • 1 cup powdered sugar
  • 4 cups whipped topping
  • 2 1/2 cup milk
  • 3 small or 1 large and one small packages of vanilla instant pudding mix. (small -- 3.4 oz. or large is 5 oz.)
  • 15 oz. can o pumpkin puree
  • 2 tsp. pumpkin spice or 1 tsp. cinnamon, 1/2 tsp. ginger, and 1/s tsp. nutmeg

Instructions

  1. Heat oven to 350 degrees.
  2. LAYER #1: Mix flour, butter, and 3/4 cup chopped macadamia nuts. Press into a 9X13 pan, coated with cooking spray. Bake for 15 minutes, or until edges are lightly brown and middle is just firm.
  3. LAYER #2: Blend cream cheese and powdered sugar, add 1 1/2 cup of the whipped topping then spread over cooled crust.
  4. LAYER 3: Mix milk, pudding mixes, canned pumpkin, pumpkin spice, and 1 cups whipped topping until smooth. Spread over top of layer 2.
  5. LAYER 4: Spread remaining 1 1/2 cup of whipped topping and sprinkle chopped macadamia nuts on top.
  6. Refrigerate for 3 hours and serve. ENJOY!! (Store leftovers in fridge for up to 4 days.)

Let me know how you like it.  Pin it for the Holidays?  Print it and make it today!?  Share with your friends using social media buttons below!?  Thank you!  And in comments tell me what you usually have for dessert on Thanksgiving!?  I need some inspo!  (because you can’t have just one dessert on Thanksgiving!)

With Aloha,
Monica

PS  Thank you to Lil Luna for the recipe inspiration, and for those of you that haven’t visited her site yet– You’ll definitely want to!  She’s got a lot of mouth-watering recipes for every occasion!

PPS  More pumpkin on my site?  Sure!  Try this amazing pumpkin ice cream.  Baked pumpkin oatmeal.  Or these simple parfaits.  The best pumpkin scones. 🙂

 

Aloha, Monica

Sweet Cinnamon Apple Yogurt Parfaits

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healthy cinnamon apple yogurt parfaits, great for breakfast, snack, or dessert

So it’s September.  

And though some of us are still sweating in summer-weather, September puts me in the mood for all kinds of fall flavors.

Beginning with apples.  Growing up in Washington state, our family had a few apples trees, and every year my mom and grandma would spend a couple of days making all things apple: apple pies, apple sauce, and just slicing and freezing apples for year-long snacking.  (So good!)

Since it still seems a wee too soon for sweet, hot, baked goods, I thought I would ease us into the season with some sweet cinnamon apples, nestled in a cool, yogurt parfait.  It’s really a win-win.  You get the tasty cinnamon apples (and the awesome smells to fill your home!) and you also get the refreshing, healthier yogurt, and a crunch of granola.

Pretty much irresistible.

{About the granola:  I don’t know why I haven’t published my own recipe for basic homemade granola yet, but this one from Cookie + Kate is very similar to what I do.  You’ll love it!  You can also check out my peanut butter coconut granola, but that may not go so well with apples and cinnamon. ;))

Also…because we typically have a few (hundred) bananas on our counter, I decided to caramelize some bananas to throw in the mix as well.  It was a winning combination.

The result was a delicious dessert.  Or breakfast.  Or afternoon-snack — as it ended up being, because no one in my family wanted to wait for the other two options

By the way:  If you’re going to make these, may I recommend cooking up a few extra apples and bananas for later?  Because a little bowl of these + a dollop of whipping cream or ice cream?  =  Heaven.

Try these soon and let me know what your family thinks!

Printable recipe below:

First a Note:  You really can adjust your cinnamon apples in many ways.  You can go light or heavy on butter and sugar.  I like to use equal parts brown sugar and coconut sugar (which is less sweet, but has a nice flavor.)  I know some people cook their apples with only cinnamon, which of course is much healthier, but probably not as tasty. 😉  As always, play with things and find what is best for your family!
ALSO:  If you decide to add bananas, use the same amounts of butter and sugar to caramelize them as you do the apples.  Go for it!!

5 from 2 votes
Print

(Healthier) Cinnamon Apple Yogurt Parfait

Course Breakfast, Dessert, Snack
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 large or 6 small
Author monicaswanson.com

Ingredients

  • 2-3 granny smith apples cored, peeled, and chopped into small pieces
  • 1-2 Tablespoon butter by taste
  • 2-4 Tablespoon brown sugar or combine with dark coconut sugar (start with less, and add more to taste!)
  • 2 tsp. cinnamon
  • 1/2 tsp sea salt
  • 2 cups vanilla yogurt
  • 1 cup granola your choice

Instructions

  1. Core, peel, and dice apples
  2. Heat a medium skillet on medium, and add butter, apples, brown sugar, and sea salt
  3. Stir frequently and turn heat to medium low until apples are tender; about 8 minutes
  4. Lay out apples on parchment paper to cool completely.
  5. Once cool, layer in serving dishes: yogurt, apples, and granola to your desired serving size.
  6. ENJOY!

Happy Fall to you all, and see you back here soon!

Aloha, Monica

4 Ingredient, 5 Minute (no bake) Peanut Butter Oatmeal Bars

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Our boys are currently going through a stage called eating everything all of the time.

boys on break, homeschool

I’m not sure what’s going on, but it’s testing both my creative cooking abilities and our budget.

So it may not surprise you that I’m a sight to behold at Costco.

You can’t miss me: I’m the one with groceries piled high and spilling over the edges of my wagon.  (I know most of America calls them “shopping carts” but here in Hawaii they are “wagons.”)  I’ve never been gifted with organizational skills, so that adds to the half-hazard-overflowing-wagon-scene.  The other problem is I don’t get to Costco as often as I ought to, so by the time I go, I need it all:  Meat, cereal, paper towels (which alone would take up the whole wagon), shampoo, dog food, some Christmas candy (it’s not too soon, right?) and everything else.

As I push my wagon to the checkout line, (hardly able to see over the top) people stare at me, curiosity in their eyes.  Or is it sympathy?  Or maybe admiration (I must appear very strong?)  And there’s always some well-meaning older Uncle that will remark “You must be really hungry, hehe…” or “You feeding an army there sister?”  I just smile, trying not to run smarty-pants the funny Uncle over…

Then in the parking lot, as I try to make my way to the car, it never fails something falls off the front of the wagon, giving me one last chance to make a scene.  I stop traffic, run around to scoop up the laundry detergent, or case of water bottles or the big box of tampons while trying to figure out a place to shove them for the last twenty feet until I make it to my car.  Most often in my self-conscious-rushed state I can’t find anywhere to put the item, and decide to just carry it in one arm while pushing with the other, which ends up an even worse scene than before.

Yeah…I’m sorta a mess at Costco.

By the time I get into my car I am sweaty and exhausted and feel kinda like I ought to be greeted with a gold medal and a cold beverage.

But instead I just have to load all of the stuff into the car and drive home.  (Thank goodness for hungry boys at home to help unload.)

I don’t know why I just painted that humbling picture of my Costco-self, but I guess I’m just thinking about how much my boys eat and the fact that I’m always looking for:
ONE.  MORE.  HEARTY SNACK RECIPE.

oatmeal PB bars

I have two teenagers in the house currently, and Luke will be a teen in a few short months.

I know people warned me about this stuff, but it’s no joke:  Teenage boys can eat.  And surfing for hours at a time only adds to the pure starvation. 

So in this house it’s all about meals, followed by meals, followed by a bowl of cereal, and then “do you have any snacks, Mom?”

Besides fresh fruit from our property, I often make energy bars/balls  or Uncle (Dr.) Ted’s nut bars.  Yes, there are the daily smoothies, and I love to bake muffins or bread too.

But then there are days where I just want to make something the boys love, but skip the chopping, grinding, blending and fussing.  Days where I can’t take the time to get all involved in the kitchen, but I know the boys need something yummy and filling.

AND THAT, my friends, is where these four-ingredient peanut butter oatmeal bars are just PERFECTION. 

peanut butter oat bars

You can literally whip these up in five minutes flat.  And…you very likely have all of the ingredients to make them in your pantry right NOW.   

There is no baking, blending, or even heating.

You just stir ’em up, put them in a pan, and refrigerate for an hour (or skip the fridge and let kids dive in with a spoon already.)
My boys absolutely love these bars.

I hope you make them and your kids love them too.

peanut butter oatmeal bars

My original inspiration for this recipe came from this post at 100 Days of Real Food.   I’ve played around with a variety of cereals in them, and really you cannot go wrong.  In this batch I used the Special K with dark chocolate chunks which I happened to think was delicious.  (Last week I made them with Cheerios and they were excellent too.)

Here’s the printable recipe:

5 from 2 votes
Print

4 Ingredient Peanut Butter Oatmeal Bars {no bake}

Course Breakfast, snack or dessert
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 -16
Author monicaswanson.com

Ingredients

  • 1 1/2 cup peanut butter or nut butter of choice
  • 1/4 cup real maple syrup
  • 1 1/2 cups uncooked oats
  • 1 1/2 cup cereal of choice

Instructions

  1. Combine all ingredients and spread in an 8X8 (or 9X9) inch pan (lined with parchment or wax paper for easier cleanup.)
  2. Press down and refrigerate for one hour.
  3. Cut into squares and ENJOY!

Oatmeal PB bars/Levi

Let me know how you like them.  And if you ever happen to see me at Costco, feel free to offer a hug.  (though I’ll totally understand you if you pretend you don’t know me. )
With Aloha,

Monica

 

 

Aloha, Monica

Tropical fruit Parfaits {lightened up}

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We came back from our summer travels to find Dave had harvested a truckload of tropical fruit:  coconuts, bananas, mangoes and papaya. (just to name a few.)

Welcome to summertime in Hawaii.
Please send help. 

summer harvest @ scansions

I unpacked my bags, then got busy dehydrating bananas, slurping down fresh mango (hello Heaven,)  and gulping copious amounts of coconut water. (Has it always been so humid around here?)

Then I thought we might as well get some dessert out of the deal.  Because after a week and a half with the grandparents, my boys tend to think that dessert is a required ending to every meal.  (Levi:  “Mom, I ate all of my breakfast.  What can I have for dessert?”   Not.  Joking.)

I decided that a lightened up tropical parfait might be just the right thing.  Sweet enough to qualify as dessert, but light enough to make me feel a little better.

tropical fruit yogurt parfaits

Then I thought you should probably make these, too.

tropical fruit parfaits

You can vary these a hundred and twelve different ways, of course, making them as healthy (or NOT) as you like.

I chose to use vanilla yogurt, tropical fruits, toasted coconut, and a store-bought butter pound cake. (because it’s all about moderation.)

But clearly you could healthy it up by omitting the pound cake (think:  granola, chia seeds, nuts…) OR…if healthy is not your goal then by all means, ditch the yogurt and add in some real whipping cream.  (and tell me what time dessert will be served.) (I heart whipping cream.)

tropical yogurt parfaits

Whatever you do, I hope you’ll try these tropical fruit parfaits…
PS:  They’re great for when you want to look fancy, but not bad enough to do much.  😉

Print

Tropical fruit Parfaits {lightened up}

Course Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6
Author monicaswanson.com

Ingredients

  • 1 small loaf butter pound cake or angel food cake
  • 2 cups vanilla yogurt or whipping cream if you're feeling wild
  • 1/2 cup each: diced pineapple papaya, banana, and mango
  • toasted coconut for topping

Instructions

  1. Cube up the cake and place a shallow layer at the bottom of each parfait dish
  2. place a layer of yogurt or whipping cream
  3. top with a few pieces of each of the fruits
  4. repeat each layer one more time
  5. Top with toasted coconut
  6. Serve immediately or refrigerate for up to a few hours
  7. ENJOY!

Pin and share so your friends can try these too, k?

And just cuz I love to hear from you, tell me in comments:
What is your favorite TROPICAL FRUIT?  (mine is mango, hands down!)

With Aloha,
Monica

PS  Got berries?  Try my favorite family style Berry Trifle! 🙂

Aloha, Monica

Baked Pumpkin Oatmeal {The Perfect Fall Breakfast}

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Anyone need some fresh breakfast inspiration?  Maybe with a hint of fall in there?
Well I have something just for you…

bakedpumpkinoatmeal

With four growing boys, I’m constantly trying to start their day with something other than cold cereal (which they would gladly have every day if I let them.)  The problem is, my mornings are busy too, so I only have time to make a hot breakfast a couple times a week.  Other than that, everyone is usually on their own.

That is one of the reasons I love oatmeal.  I can cook a big pot and let everyone help themselves as they want it.  Except…
…Except some of my boys don’t exactly want it.  

When left with no other options, of course, they have all learned to love enjoy eat hot cereal, but it’s not exactly their first choice.  So I have tried to get creative with my oats.  And funny how just a few small tweaks can make a big difference — both in my time schedule, and in the boys’ willingness to eat it.

This brings us to today’s topic of BAKED OATMEAL.  One of the greatest breakfast options I have found. 

baked pumpkin oatmeal

Now you might remember last winter when I shared a recipe for Baked Gingerbread Oatmeal.  My boys actually loved this recipe, mostly because we turned it into something more like dessert than breakfast by serving it hot, with cold eggnog poured over it, or cut into pieces and topped with real whipping cream.   (Hello Holidays.)

But I find the general idea of baked oatmeal to be quite fantastic:  Holiday or no holiday.  First of all, I can make it the night before, and just pop it in the oven in the morning (while I slurp down coffee and become human.)   Second, I love the option of scooping it out hot, or eating it on the go like an oat-cake.  And third — it’s so much fun to change things up and turn it into something seasonal and fun!

Which leads me to today’s recipe:  BAKED PUMPKIN OATMEAL.
Yep, I have been playing around with a pumpkin-version of my baked oatmeal.  And I don’t mean to brag or anything, but:

I nailed it.

IMG_7833IMG_7835

We had it for breakfast.  We had it for a snack.  We took it in the car on the way to Josiah’s Driver’s Ed class.
(did you just read that?  Drivers Ed!!) (My baby just finished Drivers Ed!) (Someone hold me.)

Then we had friends stay with us, so I made it again.
And everyone loved it.

So I think your family might, too.  (Oatmeal-non-enthusiasts included.) 

5 from 1 vote
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Baked Pumpkin Oatmeal. The Perfect Fall Breakfast!

Course breakfast/snack
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Author www.monicaswanson.com

Ingredients

  • 3 cups rolled oats
  • 1/4 cup ground flax seed option to add or use chia seed as well
  • 2 Tablespoons butter melted (optional really.)
  • 1 cup pumpkin puree
  • 2 eggs beaten
  • 1/2 cup maple syrup
  • Optional- add 1/4 cup agave nectar if you want it sweeter.
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 2 cups milk I used almond
  • 2 teaspoons vanilla
  • Optional: 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350 degrees
  2. lightly grease a 9X12 inch baking pan
  3. Mix all dry ingredients in one bowl
  4. Mix all wet ingredients in another bowl
  5. Add wet ingredients to dry, and combine well
  6. Pour batter into the baking dish, and bake 30-40 minutes, until lightly browned but still soft in center
  7. Scoop into bowls and top with cold milk, or let cool and cut into squares. (or a little of each!)
  8. ENJOY!

What does your family usually eat for breakfast?  Hot/cold?  Is it a big process, or “help yourself” style?  Weekdays vs. weekends?  Leave a comment below, I am curious!

With lots of love and warm fuzzy fall feelings…

IMG_7845Monica

Aloha, Monica

The Best Banana Cake with Vanilla Bean Frosting

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My husband Dave is the quiet type.  He works hard and never ever looks for recognition or attention of any kind.  (Internet included especially.)

But today babe, you’re 45…and I’m just gonna say big and bold and loud and clear and in front of the whole big wide world…
(or whoever might stumble upon this looking for banana cake.)  

HAPPY BIRTHDAY!

Dave birthday

I love you.

I love you so much I made your favorite cake.

best banana cake

And, just like the birthday boy…this cake is unassuming and sweet.  Nothing flashy–no sprinkles or surprises.
Just a delicious, moist, banana cake with the most wonderful frosting of heavy cream, and vanilla bean. banana cake

Because the years may change us…and we are getting older, but one thing remains the same:
The way to a man’s heart is still through his stomach.

dave's birthday banana cake

And just for the record–this cake is NOT just for birthdays.  I made it two weeks ago, and  I’ll probably make it again in two weeks.
It’s a great mid-morning cake to have with coffee, an after school snack-cake, and the perfect cake to bring to a potluck (I did that two weeks ago. :))

(Might I suggest you PIN this one, or just print it out and make it tonight!?)

banana cake with vanilla bean frosting

It might just be your favorite too.
Here’s the printable recipe! 🙂

5 from 3 votes
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The Best Banana Cake {And Happy Birthday to Dave}

Makes one 8X8 inch pan. (I always double for a 9X13 pan--you'll want to do the same! ;))
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author www.monicaswanson.com

Ingredients

  • CAKE:
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 1 egg
  • 2 tablespoons butter softened
  • 1 cup mashed ripe bananas I always go generous here
  • 1 tsp. vanilla extract
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • FROSTING:
  • 2 tablespoons butter softened
  • 1/4 cup heavy cream
  • 1/2 tsp. vanilla bean paste or equal amount pure vanilla extract
  • 1 1/4 cups powdered sugar

Instructions

  1. FOR CAKE (easily mixed by hand)
  2. Preheat oven to 375 degrees. Cream together sugar, sour cream, butter and egg. Add mashed bananas and 1 tsp. vanilla extract. Add flour, salt, and baking soda; mix well. Pour into greased pan. Bake at 375 for 20-25 minutes or until sides are golden and toothpick comes out clean. Cool completely before frosting.
  3. FROSTING: Combine butter and heavy cream. Scrape vanilla from bean and stir in well. Add powdered sugar, and whisk until smooth consistency. Frost cake and serve!
  4. ENJOY!

dave's birthday banana cake

With Lots of Aloha,
Monica
PS  More bananas?  Try this awesome (no sugar, whole-wheat)  banana bread.  Or these much-loved-and-pinned low-fat banana oatmeal chocolate chip cookies.

PPS Photo of Dave, by Laura Aguon… Food photos, (as usual, :)) by Josiah Swanson

 

Aloha, Monica

Baked Gingerbread Oatmeal, Two ways. {Gluten-free}

by 5 Comments

baked gingerbread oatmeal 2way

I’m trying to figure out if it is normal develop brand new tastes or cravings in the middle of your life. (?)  I’ve never really thought about it before, but I guess I assumed that by now my taste buds have probably made up their mind about most things.

But I must be wrong, because out of nowhere I have recently developed a brand new obsession:

GINGER!

It all started a few weeks ago with the first head cold I’ve had in a long time…and a stop at our local Coffee Gallery.  Now normally I’m a coffee person.  I drink a cup (or four– Just kidding–no not really kidding) every morning of my life.  But when I have a cold, I don’t crave coffee drinks the way I normally do.  So, on that day when I stopped at Coffee Gallery, I decided to order a “Ginger Tonic.”  I remembered a friend ordering one a few years ago and a tiny sip of hers told me it was super strong in the ginger department, with just a bit of honey to (not quite but almost) balance it out.  I didn’t really like it.

But I knew that strong ginger would be good for what ailed me, so this time I ordered that ginger tonic, steaming hot.
AND it tasted SO good!

The next day I went out of my way to go by and get another one.
Two days later I tried one iced:  Delicious!  Soon, I was craving ginger…

So, while shopping at Costco last week I was pretty excited to discover a jug of “Hawaiian Ginger Rush” in their fresh juice department.  I couldn’t buy it fast enough.  And when I got home I couldn’t drink it fast enough.  Hot, cold…mixed with cranberry, or bubbled with seltzer water.

Now I just wonder why it took me so long to fall head-over-heels for ginger?

Needless to say, since I’ve had it on my mind to create a new breakfast recipe to share here for the holidays, I knew it had to have some ginger in it.

I happen to have a favorite recipe for baked oatmeal that I made last winter and topped with caramelized bananas and cream.  It was a huge hit with the family, and I’ve been dreaming about recreating it ever since.

So, (you know where I’m going with this…) I had the brilliant idea of introducing my baked oatmeal to my new best friend, Ginger….

And indeed–it was a marriage made in heaven!

baked gingerbread oatmeal

I healthied it up by adding flaxseed, almond milk, and maple syrup + dates to make it good and sweet.  (PS  no one and I mean NO ONE noticed the flax or the dates, in case anyone’s nerves need calming.)
This recipe is gluten-free, and such a healthier alternative to most of the baked goodies around the holidays!

I served  the first batch piping hot, and topped it with a drizzle of maple syrup and cold eggnog.  {EGGNOG!}
Repeat after me:   Christmas in a bowl! 

gingerbread baked oatmeal

Delicious!  Warm and hearty, with just enough spice, mellowed out by that sweet noggy cream.  (did you just drool a little?  Goodyoushould.)

The second batch I wanted to try serving as a snack cake or dessert.  So, I let it cool a little and cut it into pieces.  Then I served it with freshly whipped cream.
Ohmygosh!  Fabulous!

baked gingerbread oatmeal cake w/ whipped cream

IMG_2858 baked ginger oatmeal cake

This would go great as part of a Christmas brunch.
Or have some on hand for those afternoon visitors who you know are hoping you will offer a little treat with a cuppa joe.
Because gingerbread does pair well with coffee too. 🙂

Either way, make some this holiday!
And until then, pin and share this so all of your buddies will get to try it too!

Oh—and just FYI:  The Coffee Gallery does ship amazing local Hawaiian Coffee….Which might make for a very special Christmas gift for someone on your list!  (I don’t think they can ship their Ginger Tonic, but I know you’ll try it next time you’re in town…!)

Aloha,

Monica

Print the recipe here:

5 from 1 vote
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Baked Gingerbread Oatmeal, {Gluten-free}

Course breakfast or snack/dessert
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author www.monicaswanson.com

Ingredients

  • 2 cups gluten free oats
  • 1/4 cup ground flaxseed
  • 1 1/2 tsp baking powder
  • 2 tsp. ground ginger
  • 2 tsp. cinnamon
  • 2 eggs beaten
  • 4 Tablespoons molasses
  • 1/4 cup pure maple syrup
  • 2 cups unsweetened almond milk
  • 1 1/2 tsp vanilla extract
  • 1/2 cup chopped dates optional, but yummy! raisins would work well too!

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, combine the dry ingredients
  3. In another bowl, whisk the eggs and add the wet ingredients.
  4. Add the wet ingredients to the dry, and fold in the dates
  5. Spray an 8 X 8 inch pan with cooking spray, or line with parchment paper
  6. Pour batter into pan, and bake for 25-30 minutes or until a toothpick inserted comes out clean from the center of the pan.
  7. Dish into bowls and serve hot with maple syrup and milk or egg nog
  8. OR cut into pieces and serve with whipping cream or on its own
  9. ENJOY!

PS  If you’ve developed any new favorite tastes or cravings as an adult–tell me ’bout it.  And do you love GINGER?

PPS  Last year’s eggnog cheesecake bars were a HUGE HIT on the internet!  Try them here! 😉

 

Aloha, Monica

Pumpkin Spice Energy Balls

by 5 Comments

IMG_0007

Please don’t tell me you’re already over all of the pumpkin everything.

I know, I know, people get really into pumpkin this time of year, and some find it  a bit overkill.
But not me.  I love pumpkin.  As far as I’m concerned, pumpkin could just set up camp and move in for good.  It’s such a mild, sweet, comforting flavor…Who says it should only be welcome from September through November?  I might just have to start a petition.

But I will say…After baking a few loaves of traditional pumpkin bread (hello sugar + fat,) and drinking my fair-share and then-some of the Pumpkin Spice Lattes (Or PSL’s as my boys affectionately call them, because apparently 13 isn’t too young to fall in love,) I started to crave a healthier option for my fall/pumpkin cravings.

So, I took my Favorite Energy ball recipe, and simplified.  Then I added a heaping 1/2 cup (I’m pretty sure it was closer to a full cup,) of canned pumpkin, and 2 heaping tsp.’s of pumpkin pie spice.  And I did a little happy dance because I had a really good feeling…

IMG_9983

And I was right.  Fantabulous.  Truly and really.  You’re gonna want to make these today.
I put mine in the refrigerator (it’s still in the hot/humid/I need to complain-zone here,)  and two hours later, offered them to my family.  And they got big thumbs up.  In fact, the flavor is so good, and the pumpkin added such a nice moisture to these that I might add pumpkin to my energy balls year-round now.

I can break an unwritten rule as good as the next guy.
pumpkin-energy balls

pumpkin/energy balls

Happy Fall to you!

Hope your family loves them too!

Print

Pumpkin Spice Energy Balls

Course dessert/snack
Prep Time 10 minutes
Total Time 10 minutes
Author monicaswanson.com

Ingredients

  • heaping 1/2 cup of pumpkin puree
  • 1 1/2 cup rolled oats
  • 1/2 cup honey
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup finely chopped dates may substitute raisins or craisins if you prefer.
  • 1 Tablespoon chia seeds optional
  • 1/3 cup slivered almonds or other nuts of choice optional
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • Optional Add-in: 1/4 cup mini-chocolate chips

Instructions

  1. Combine all ingredients in a bowl, mixing well.
  2. Roll into bite-sized balls and place on a plate or cooking sheet
  3. Refrigerate til firm and cold
  4. ENJOY!
  5. **Keep in refrigerator for up to a week for best flavor.

Oh–and don’t forget that when you Pin and Share, the world becomes a happier place.
🙂

Pumpkin Spice Energy Balls

Do you have a favorite FALL/PUMPKIN treat?  Tell me about it!  Let me know in comments, below.  There’s always room for more around here!

See you soon with a very packed post!

Aloha,
Monica

Aloha, Monica

Papaya Bars {Gluten Free & Honey Sweetened.}

by 17 Comments

I get really happy when I get to create something delicious with the fruits we grow on our property.
Even on the most stressful day, cooking relaxes me.  And it’s a good thing, because with four growing boys and a hard working man around, I do a LOT of cooking.

Monica in the kitchen

The beauty of our tropical climate is that most of the fruit on our property grows year-round.  But right now, it seems like everything is abundant:  Bananas, avocados, pomelo, and papaya…Lots of papaya.

Well, for a long time now, my boys’ favorite treat has been  LEMON BARS.  It’s what they always ask for if we go to a special cafe or bakery.

And I don’t know why it took me so long, but suddenly–last week, out of the blue, I had this GREAT IDEA:  Why not make a PAPAYA VERSION of a LEMON BAR?

And that was the best idea I’ve had in a long time.

papayabars

Now my boys have a new favorite treat.
And plenty of it.

Stack o papaya bars

I fiddled my way through three different versions of this recipe, each time exchanging some ingredient that I didn’t feel good about, with something I did.

Papaya bars

And sure enough, the results were amazing.
Shockingly amazing.
tropical papaya bars

IMG_4044

The great thing about papaya is that it is so naturally sweet, you don’t need nearly as much sweetener as a lemon bar requires.

It was really easy to switch out honey for sugar, almond flour for white flour, and coconut oil instead of butter.

My family did a taste comparison of the different versions.
They all preferred the healthier version!
Seriously.  I wouldn’t lie about this.
YES.
THAT.  GOOD.

Ikea platter and papaya bars

*someone tell me you love the rainbow unicorn as much as I do*  (It’s a very old IKEA tray I took from my Grandmother years ago–)

One note on sugar: The batch I made with ONLY honey, had a slightly more moist (jiggly,) texture than the one I tried with sugar.  (I tried hard to think of another one than “jiggly,” sorry, just couldn’t.)
My personal favorite–using 1/4 cup sugar and 1/4 cup honey.  You can play around and decide what you like best!

4.5 from 2 votes
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Papaya Bars {Gluten Free and Honey Sweetened.}

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author www.monicaswanson.com

Ingredients

  • CRUST:
  • 1/2 cup almond meal flour can use reg. (all-purpose flour.
  • 2 Tbsp. maple syrup
  • 1/4 cup coconut oil
  • 1 cup shredded coconut
  • 1/4 tsp. salt
  • 1 egg white
  • FILLING:
  • 1/2 cup honey or sugar, or a combination of the two.
  • 1/4 c. almond meal flour if sub.w/ reg. flour, use just 2 T.
  • 1/4 tsp. salt
  • 3/4 cup papaya puree
  • 2 large eggs
  • 2 tsp. lemon juice
  • TOPPING:
  • powdered sugar optional.

Instructions

  1. Preheat oven to 350 degrees
  2. Line an 8X8 pan with parchment paper.
  3. In a medium sauce pan, over medium heat, combine coconut oil and almond flour.
  4. Add maple syrup, shredded coconut, almond flour and salt.
  5. Mix until well combined, remove from heat and stir the egg white into the mixture, combining well.
  6. Transfer to prepared pan and carefully press down firmly.
  7. Bake 8-10 minutes, checking for it to turn a light golden brown.
  8. Meanwhile, begin preparing the filling.
  9. Remove the seeds from 2 medium papaya, and place fruit in a blender or food processor.
  10. Turn on medium and mix until a smooth consistency.
  11. Pour into a large bowl, and add eggs, almond flour, lemon juice, honey, and salt. Using a wire whisk, combine until glossy and smooth.
  12. Pour filling over the hot crust, and transfer back to the oven for remaining 20-25 minutes.
  13. When done, the filling will appear set.
  14. Cool in the pan on a cooling rack until it reaches room temperature.
  15. **Best kept covered in a refrigerator.

Please PIN this to save for later.  Share with your friends, and…just try making these!

This time of year you should be able to find good papaya in most areas.  (If you can’t find any, come by our place, and grab one of ours.  Or twelve. ;))

(If you’re a papaya lover, you might also like to try my papaya pie and my  papaya coconut cake .)

With Aloha,

Monica
(and her miniature food inspection assistant, Levi)

Levi and papaya bars

Aloha, Monica

Quinoa, Peanut Butter, and Oat Cookies.

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I confess:  When it comes to cookies–I get in a rut.

I’ve been making my low fat banana oatmeal chocolate chips cookies, A LOT, for a couple of years now, and they really are so good.  But I wanted to put some healthy ingredients together to come up with a new go-to cookie for our family.  It’s time for a new cookie-rut.

I have zeroed in on making a cookie from quinoa, because we use so much of it, (like in This Salad, and in These meatballs,)  and it seems like there is always just a couple of cups leftover. Clearly it makes sense to to turn leftovers into cookies.  amiright?

After many attempts, I finally did it.  I mean–I really DID IT!  These cookies are absolutely delicious…and I’m happy to tell you that they have no bad fats or processed sugars.

Introducing the new It-Cookie in my household:

quinoa cookies

it took me many tries to nail these cookies because:  Quinoa…well, it does have its own unique texture, doesn’t it?  You can’t just toss quinoa into any old cookie and have it turn out well.

It turns out that the secret to this quinoa cookie success is using both real maple syrup, and chopped dates. These hold their shape, are moist, and full of flavor.

Side note:  If you happen to NOT be a date lover– (first: what’s wrong with you?) it will be ok.  These CAN BE done without the dates.  They just might turn out a tiny bit more crumbly.  (and not nearly as delicious–but we can agree to disagree.)

quinoa oat cookies

If you’ve got cooked quinoa on hand, these are actually really quick and easy to make.   And the good news is–there isn’t anything in them to feel bad about.

Unless you feel bad about things like mini vegan dark chocolate chips, in which case we should probably have a little talk.
Mini dark chocolate morsels are like mini-love-nuggets from heaven.

quinoa cookies, w/ PB/oats and dates

I hope you’ll try these!  Your family will thank you for making amazing cookies, and you’ll feel good about them too.

Side note #2: If you must leave out the chocolate chips, no problem.  (I made a batch when I accidentally ran out of the chips.  and they were still very tasty!)
*Just do not–I repeat–do not, leave out both the dates and the chocolate chips because then we maybe can’t be friends.

quinoa oat peanut butter cookies

Like anything with chocolate chips, these are best served with cold milk.  On a sunny lanai.

quinoa cookies w/ peanut butter, Oats and dates

Have a great week!

I’ll be battening down the hatches (or whatever you do) in anticipation of a couple hurricanes that are reportedly headed our way.  We are all hoping it turns to a tropical storm which passes mildly, except my boys, who are all like “YAY!!  BIG STORM–BRING IT!” Haha.

Talk to you soon!

Aloha,
monica

PS  Pinning and Sharing help spread the ALOHA…Thank you so much!!

 

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Quinoa, Peanut Butter, and Oat Cookies.

QUINOA PEANUT BUTTER OAT COOKIES (w/ dates and mini choc. chips.) www.monicaswanson.com
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 7
Author Monica Swanson

Ingredients

  • 2 cups cooked quinoa
  • 1/2 cup creamy peanut butter
  • 3 Tbsp. real maple syrup
  • 1/3 cup chopped dates pitted 🙂
  • 1/4 tsp. salt
  • 1/2 cup rolled oats
  • 1/2 tsp vanilla extract
  • 1/2 cup mini chocolate chips I used vegan dark chocolate.

Instructions

  1. Preheat oven to 350 degrees
  2. Combine quinoa, peanut butter, maple syrup, chopped dates, oats, and salt in a mixing bowl. Mix on low-medium until well combined.
  3. Stir in vanilla and chocolate chips. Place rounded scoops onto a baking sheet (option to line it with parchment paper.)
  4. Bake 15-20 minutes, let sit for 5-10 minutes on the baking sheet, then cool on a wire rack. Store in the refrigerator.
  5. ENJOY!
Aloha, Monica

(easy) Summer Berry Trifle

by 7 Comments

Have I mentioned–It’s really good to be back.  One of the first things I was dying to do on my return was to get back in my own kitchen.  I wanted to cook: Bake, grill, sauté, steam, simmer, boil, burn, blend…you name it.  (Except burn, I don’t try to do that.)

berry trifle

Can you imagine–I went an entire month without cooking!?  Seriously, when’s the last time I’ve done that?  I helped with a few meals when we were at friends’ homes, but mostly I just ate.
Lots of restaurants too.  I ate in all kinds of restaurants:  Mexican, Japanese, Mediterranean, Mexican, Italian, and Mexican.  (I am a fish taco expert at this point.)
And if anyone loves to eat at a restaurant– I do. I live for going out.

But a full month of it, and I had had enough.

So, my first morning home, before I had unpacked a single bag, I made scones.  Then meatballs and potatoes for lunch (remember, I don’t even like lunch.)  Then grilled chicken, roasted veggies, and potatoes for dinner.

Sunday night I made good old-fashioned spaghetti, and garlic bread.

And then, because it’s July, I had it on my mind to make something for dessert that was full of berries.

That’s when this happened:

summer berrytrifle

It was the perfect coming-home dessert for me as it was quite easy (you can buy the angel food cake to make it reeeealy easy,)–homemade, but not so much to wear me out before I was even unpacked.

The fabulous thing about this trifle is that after it cools and sets int he fridge for a couple of hours, the texture is amazing.  The jello-y, yogurty, angel foody, combo says ‘perfect summer night’ as well as anything possibly could.  A little sweet, a tad tart….fluffy, cool, and creamy.  Yes.

Berry Trifle w/ yogurt and jello

Yes–it’s good to be back.

 

summer dessert trifle

 

Berry/Yogurt Trifle

IMG_8799

Maybe I should go unpack now…

Love to you all…and have an awesome, summery kind of day!

ALOHA!
Monica

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(easy) Summer Berry Trifle

SUMMER BERRY TRIFLE at www.MonicaSwanson.com
Cuisine dessert
Author Monica Swanson

Ingredients

  • one angel food cake.
  • one large box 8 serving size of raspberry jello--sugar free or regular
  • 2 cups hot/boiling water.
  • 1 1/2 cups fresh raspberries.
  • 2 eight-oz. containers of raspberry yogurt.
  • 1 1/2 cups cool whip (defrosted-)

Instructions

  1. buy or bake the angel food cake.
  2. Prepare the jello with two cups hot water until powder is completely dissolved.
  3. Stir in one cup of berries, then refrigerate for 20-30 minutes, until thickened, but not set.
  4. In a separate bowl, combine the yogurt and cool whip.
  5. Tear the angel food cake into bite-sized pieces.
  6. In a trifle bowl, layer the angel food cake pieces, thickened jello, and the yogurt /cool-whip combination.
  7. Garnish with more raspberries.
  8. Refrigerate for at least two hours before serving.
  9. ENJOY!
Aloha, Monica

4 Ingredient Peanut Butter Balls

by 7 Comments

PEANUT BUTTER BALLS:  Four ingredients.  Easy to make. Super satisfying.

Welcome to one of my happiest happy places.

thegrommom's pb balls

These little guys have been a favorite in my house since…Well, since I was in my own mom’s house.
Maybe you grew up with them too? (I’ve been surprised by how many of my friends never heard of them, that’s why I’m here now.)

They were a childhood favorite of mine, and somewhere in the old-photo-files there is even a photo of a stack of them with a candle on top, next to a buck-tooth girl with a big grin.  I chose them in place of birthday cake, because I loved them THAT MUCH.

And I’m guessing my mom was quite pleased with such a request.
Because they’re so EASY to make.
And really, quite healthy–at least compared to birthday cake!

Peanut-Butter-balls-22

The other fun thing about these little fella’s is that it’s best to get your hands in and really mix things up…and kids pretty much love that job.
Some kids love it more than others, and I won’t mention names, but I happen to have one particularly tactile son…

Jonah in the mix PB balls

Peanut butter balls are great to keep on hand in the fridge or freezer.  Then you can pull them out, and POP them in your mouth for a little sweet treat that pretty much melts in your mouth.

(Warning:  Serious addiction factor here.)

peanut butter balls

One bite of these brings me back to my childhood kitchen.  Which is a really happy place to go.

 

Keep in mind that these are also great rolled in shredded coconut, or just about anything you like:  Nuts?  yes.  Chocolate sprinkles?  Oh yes.

And I didn’t plan these photos to be Patriotic, (my table still had decor from the bridal shower last week, :)) but with all of the red and blue and the stars, we might as well suggest you whip some of these up for a Fourth of July celebration.  Which, if your life is moving as quickly as mine, could be here in like the blink of an eye.

So, pin it, save it, and make them now to practice for later.

peanut butter balls

What one treat, smell or recipe brings you back to a happy childhood place?  

Have a great day–see you soon!

ALOHA,
Grommom

 

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4 Ingredient Peanut Butter Balls

4-Ingredient Peanut Butter Honey Balls www.monicaswanson.com
Course snack/dessert
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup honey
  • 1 cup peanut butter
  • 2 cups powdered nonfat milk.
  • approximately 2 cups flake cereal or your choice to roll them in.  Any cereal, coconut, nut, etc.

Instructions

  1. Combine the first three ingredients well.  Using hands is encouraged, but not completely necessary.  A good spoon will work too.
  2. In a ziplock baggie, or however you like, crush the flake cereal until it is fine.
  3. Roll the PB/honey/milk mixture into bite-sized balls, and roll them into the crushed cereal.
  4. POP in your mouth!
  5. ENJOY! 🙂
Aloha, Monica

Hugs and Kisses. A 3-Ingredient Mother’s Day Treat.

by 5 Comments

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It’s beyond a busy week here.  To make up for our craziness, I decided to make a treat that is SO SIMPLE, it even fit easily in the middle of our chaos.  Fifteen minutes and done.  Not lying.

And I thought THIS would be a super fun Mother-son, or Mother-daughter, or Mother-anyone thing to do this week, because it is all about HUGS and KISSES.  And chocolate.  And we all know that those are three of the most cherished things in a mother’s life.  (just don’t make us tell you in what order, haha.)

Wait a sec—I almost forgot the salt.  Hugs, kisses, chocolate, and SALT!?  I can’t take it.  Too much goodness.

I actually found this little recipe idea in a Focus on the Family Kid’s Magazine called Clubhouse Jr., so don’t give me too much credit for the brilliance.  Levi and I stumbled on it over coffee and Sesame Street around 6:30 AM yesterday.

And in case I’m not the only one to overlook the obvious–the magazine explained that the pretzel shape is supposed to represent a mommy’s arms when she gives a great big HUG.  (awww)
Top that with chocolate KISSES, and hello Mother’s Day.

Check it:

THREE INGREDIENTS Hugs and Kisses:

1.  Heat oven to 250 degrees.
Lay small pretzels out on a baking sheet sprayed with cooking oil.  (I used gluten free pretzels. They’re super crunchy, we love them!)

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2.  Place (unwrapped) chocolate KISSES on each pretzel.  Little hands love to help with this step.

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3.  HEAT IN OVEN FOR 3 MINUTES.
Remove from heat and immediately press M&M’s onto each chocolate.  (I chose Peanut butter M&M’s because: hugs, kisses, chocolate, salt, AND PEANUT BUTTER!?  I die.)
*Little hands need to be careful around the hot baking sheet here.  My older boys were good help though.

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and it just gets purtier and purtier…

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and purtier…NOW QUICK-Before you start popping them in your mouth (ok, one or two is reasonable,) STICK THE PAN IN THE FRIDGE!  
Let it cool for about ten minutes. 

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Then find a handsome server…

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…and make happy memories.

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This is just the sort of treat that helps make up for a week where you’re a little busy, and a lot out of your mind.

Pin it for Mother’s Day Ideas!
Share it with friends.
Have a great week!

XO
Grommom

Aloha, Monica

Salted, Caramelized Banana Ice Cream

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I think I’ll need to start a new recipe category here just for bananas.  Because man–do we ever grow bananas!  We must be at the perfect altitude for bananas.  Or is it longitude?  Latitude?  Maybe its more about annual rainfall.  Or how Saturn lines up with Jupiter.  Or maybe I don’t know much at all, and I shouldn’t blog late at night after a long and draining day.   But one thing I do know:  We’ve got a LOT of bananas around here.

We don’t grow quite enough bananas to set up shop at the market, but just enough to constantly be staring at them wondering WHAT NEXT?  Yes, we share with friends.  And then the pressure’s on MUAH, the domestic goddess of this household…to bake them, dehydrate them, freeze them, and…what was that you said?

SALT AND CARAMELIZE THEM?

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Well, twist my arm.
I do very much like my job.

IMG_4177Caramelizing bananas is not so difficult at all…so take the thirty minutes, and give it a shot!  The resulting flavor is all at once exotic, and absolute comfort food.

You won’t need more than a small scoop, because it is rich and sweet.  The perfect finish after a healthy meal.
IMG_4137 Here’s the printable recipe:

Salted, Caramelized Banana Ice Cream
at www.thegrommom.com

INGREDIENTS:
4 ripe bananas (or 6-7 if using apple bananas like ours.)
1/4 cup brown sugar
1/2 tsp sea salt
1 Tbsp. butter, melted
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
2 tsp. pure vanilla extract, OR one vanilla bean.

DIRECTIONS:
1.  To caramelize the bananas, preheat oven to 400 degrees. Line a 9 X 13 baking sheet with aluminum foil and place sliced bananas on it.  Sprinkle with brown sugar and sea salt.  Pour melted butter over the top.  Gently stir to coat well.  Spread out in a single layer.  Bake in the oven for 25-30 minutes, stirring once or twice throughout baking.  Set aside to cool.

2.  In a medium bowl, combine the cream, milk, sugar, and vanilla.  Whisk it together well.

3.  When bananas have cooled, place in a food processor or blender until smooth.  Combine this with the milk and cream mixture.   Refrigerate until the mixture is chilled.

4.  Place mixture in an ice cream maker, and follow directions.  When it is done, serve right away or (even better,) place in an airtight container and freeze for 2-3 hours before serving.

This would make a fabulous milkshake as well…

ENJOY!

So be a friend, and stop by for some bananas!  I might scoop you up a sample of ice cream while you’re here…
IMG_4156Aloha–
monica

PS  Amazing low fat banana oatmeal chocolate chip cookies right HERE.

Aloha, Monica

Simple Lemon Raspberry Bars

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IMG_7551

Have I mentioned that our LEMON tree has been rather…fruitful lately?IMG_7354
Seriously friends.  I think it might be time to set up camp at the Farmer’s Market.
Meanwhile, I’ll just keep baking.

These lemon raspberry bars turned out so good.  I thought you might want to make them this weekend!  Yes?  Good!

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I found the basic recipe for these (except using blueberries,) at TwoPeasandtheirpod, where I knew I could find something yummy.  Since I had just stocked up on raspberries, I thought I could safely do a little berry-swap, and gave these a try.  They came together so easily, and tasted SO GOOD, I made a second batch for company the next day.

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I’m so glad you want to try them.  When will you have them?  Saturday night?  Sunday brunch?  You’re gonna love them.

Print

Simple Lemon Raspberry Bars

Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Author monicaswanson.com

Ingredients

  • INGREDIENTS:
  • FOR THE CRUST:
  • 1 1/2 cups graham cracker crumbs
  • 6 Tablespoons butter melted
  • 1/4 cup sugar
  • zest of one lemon
  • FOR THE FILLING:
  • 2 large egg yolks
  • 1 can 14 ounces sweetened condensed milk
  • 1/2 cup fresh squeezed lemon juice
  • 1 tsp. lemon zest
  • 1 cup fresh raspberries

Instructions

  1. DIRECTIONS:
  2. Preheat oven to 350 degrees. Spray an 8X8 inch baking dish with cooking spray. Set aside.
  3. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker grubs are moist and well combined. Press into the bottom of prepared pan. Bake the graham cracker crust for 8-10 minutes. Remove from oven and allow to cool to room temp.
  4. To make the filling, combine the egg yolks, condensed milk, lemon juice, and lemon zest. Stir until the mixture is smooth and becoming thick. Gently fold in the raspberries.
  5. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 12-15 minutes (everything bakes fast in my oven,) or until just set.
  6. Cool to room temp, then refrigerate for at least one hour before serving. Cut into bars and serve with fresh whipped cream if you like.
  7. ENJOY!!
  8. Bars can be refrigerated in an air tight container for at least three days.

 

IMG_7556XO
Monica
PS  Lemon Oatmeal banana bread w/ dried cranberries:  here.

Aloha, Monica

Strawberry Yogurt Donuts! I love you.

by 14 Comments

Happy Valentine’s Day!
I probably don’t say it enough, so this seems like the perfect time to remind you that…

…I love you!

And I really wish I could give each of you one of these to prove it.

strawberry yogurt donuts, at thegrommom.com
Really, one day, when I’m an old lady, sitting on the porch in my rocking chair, and my grandkids come by my side to ask me all those questions about what it was like when I was a mom with four rambunctious boys running in circles around me, (assuming that I’ll have any memory left in me–) I promise that you’ll be part of my story.  You are the community of friends that I am literally walking through this season of life with.  Your comments are often the greatest encouragement I receive in a day.  Your visits are usually the closest I get all day to actually sitting down and “visiting” with a friend.  You mean a lot to me.

After mentioning to Dave how much one of your comments meant to me recently, it was Dave who said “You should invite her family to visit and we could teach her kid to surf!” to which my jaw dropped.  (Dave being the private, no need for extra people type. :))  But the fact is–He has watched this community develop…He realizes that this place where I write out my heart, and tell my silly stories, and where I am stretched to grow and learn..has become incredibly special to me.

And it’s all because of YOU.

SO to Wendy and Sandy and Kendall…to Tami, and Greg, and Urban Wife, and Heather, Lucy, Danielle, Shannon…and to so many more: (those were the names that ranked highest on comments in my end-of-the-year report from the blog,) Thank you.  If you stop in regularly, or even occasionally, and help to make my little piece of the blogosphere all that it is…Thank you.

I love you.

Monica, thegrommom.com

And if you were here, sitting on my porch (no rocking chair yet,) having a real-life visit, I promise I’d serve you up a couple of these, with a nice cup of coffee.  Because not only are they moist and sweet, with just enough berry throughout…but they lean towards the HEALTHY end of the donut-spectrum.  (What are friends for?) Moistened with yogurt, and topped with a strawberry jam frosting, these are packed with love.

Valentine strawberry donuts, at thegrommom.com Moistened w/ yogurt--so delcious!

Sprinkles are optional.

Except to my boys.
Who consider sprinkles the main thing.

Valentine's donuts, at thegrommom.com

Baking cake donuts is so easy, I can’t believe i just bought my first donut-pan two weeks ago!  Three batches later, I’m just getting started.  I love that you can create healthy options with baked donuts!  (side note:  If you want to make these right away, and don’t have a donut pan, follow the same instructions and make them into muffins…just bake a little longer!  Then go get a donut pan!)

Pink strawberry donuts, at thegrommom.com
Valentine donuts w/ sprinkles at thegrommom.com

And have yourself a HAPPY VALENTINE’S DAY!

Valentine treats: Strawberry donuts at thegrommom.com

QUICK NOTE:  Before you leave me…and while we’re still talking about Valentines Day…(we are, aren’t we?)
I want to officially invite you back soon for what I anticipate to be a super fun surprise.  I got an idea just after posting my last video, and I’m really excited about it.  All I need is a little cooperation from the man of the house, and some video magic…(Fingers crossed.)

Monica, with LOVE, at thegrommom.com valentine's!*T-shirt, $2.99 from thrift store, because my mom told me “you have to have a Valentine’s shirt.”  haha.  Moms are always right.

See ya then!

XOXOXOX
Grommom

 

Print

Strawberry Yogurt Donuts

STRAWBERRY-YOGURT BAKED DONUTS
Course treat/dessert
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author www.monicaswanson.com

Ingredients

  • DONUT INGREDIENTS:
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 8 ounce container of strawberry yogurt vanilla or plain would be fine.
  • 2 eggs
  • 4 Tablespoons milk
  • 2 tablespoons butter softened.
  • STRAWBERRY FROSTING INGREDIENTS
  • 2 Tablespoons strawberry jam
  • 2 tablespoons milk or cream
  • 1 1/2 cups powdered sugar or more if needed by consistency
  • **I added red food coloring for Valentine effect 🙂

Instructions

  1. For donuts:
  2. Pre-heat oven to 325 degrees. Spray donut pan (or muffin pan) with non-stick spray. Set aside.
  3. In a large bowl, mix together flour, sugar, and baking powder. Set aside.
  4. In a small bowl, whisk together milk,  yogurt, egg, vanilla, and melted butter.
  5. Slowly mix wet ingredients into dry ingredients--just until combined.
  6. Carefully spoon the batter into a 6-donut pan. Fill the donut cavities about 2/3 full.  Bake 8 to 11 minutes until donuts are set and golden brown. They will spring back when touched. (note, you could add food coloring to make the donuts more Valentine-pink/red as well.)
  7. Allow to cool slightly before removing from pan, about 5 minutes
  8. Frost, sprinkle, and nom nom nom....
Aloha, Monica

Eggnog Cheesecake Bars: Regular or Gluten Free.

by 3 Comments

I may not have my act totally together for Christmas yet, but at least I know what I’ll be serving for Christmas dessert.

Gluten Free Eggnog Cheesecake bars @thegrommom.com

GLUTEN-FREE EGGNOG CHEESECAKE BARS!

**The Captain Surfs giveaway winner, announced at the bottom of this post!

By the way, have I ever mentioned my strange habit of experimenting with new recipes when we have company?  You could call that unwise, or even foolish.  I prefer “gutsy.”   Ha.  I guess it happens because I get excited when we are having people over, so I want to make something special…which lands me on Pinterest…where I get even more excited, and then next thing you know I’m whipping up Eggnog Cheesecake bars for the very first time, just before friends arrive.  The inspiration for this one was found at browneyedbaker. (whose inspiration was Martha Stewart.)   I was, (as usual),an ingredient or two short, (it called for Brandy and I didn’t have any,) so it’s slightly different, but it still turned out very-much maahvalous.
If I don’t say so myself.
www.thegrommom.com Eggnog Cheesecake bars, gluten-free or regular

I plan to make a gluten-free version of this for Christmas, so I’ll include both options in the printable below.
BTW–Have I mentioned that my dad was diagnosed with Celiac disease just over a year ago?  This means that he is now 100% gluten-free.
BTW–Have I even mentioned here that my parents arrived last week to spend the next TWO months on island!?  We are so happy–It’s way more fun with them around!
Well, I’m just filling you in on all sorts of fascinating information today, aren’t I?

So, this holiday, our family will be eating gluten-free everything.  Unless you count sugar cookies (not my dad, just the rest of us.)  And maybe cinnamon rolls.
Side note:  I’m on a hunt for a good gluten-free cinnamon roll recipe for Christmas morning, so let me know if you’ve got one!

Dessert is covered though, because these gluten-freed style cheesecake bars make for a perfect Christmas dessert.  Or snack.  Or breakfast–if you’re like me.

Print this out, and try it for your family!

EGGNOG CHEESECAKE BARS
@www.thegrommom.com
–inspired by www.browneyedbaker/Martha Stewart.

CRUST:  
1 1/2 cups graham cracker crumbs. (*gluten-free version:  Use store-bought gluten-free cookie crumbs, or make your own with ginger or graham-flavored GF cookies.)
3 tablespoons granulated sugar.
4 Tablespoons butter, melted.

Preheat oven to 350 degrees.  Butter an 8 or 9 inch square baking pan, then line with parchment paper.  Set aside.
Stir together the graham cracker crumbs, sugar, and melted butter.  Press into the bottom of the pan, and bake until the crust is just brown around the eyes, 12-15 minutes.  Let cool.  Leave oven on.

CHEESECAKE: 
3/4 cup granulated sugar.
16 ounces cream cheese, at room temperature.
2 eggs
1 egg yolk
3/4 cup eggnog.
1 tsp. vanilla extract
4 1/2 teaspoons all-purpose flour (*Gluten-free version, substitute all-purpose, gluten-free flour.)
1/2 teaspoon ground nutmeg, plus extra for dusting
1/4 teaspoon salt.

Beat the cream cheese with a mixer on medium speed until fluffy, about 2 minutes.  Add the sugar, and beat for a couple more minutes, until smooth.  Add the eggs and the egg yolk, eggnog, and vanilla, and beat again until completely combined.  Beat in the flour, nutmeg, and salt, and combine until smooth, and creamy, and dreamy…

Pour the filling in over the crust.  Set the pan INTO a larger pan (I used 9X13) and add enough hot water to come halfway up the sides of the baking pan.  Bake 40-45 minutes, or until just set.  Carefully remove the baking pan from the water bath, and transfer to a wire rack.  Let cool for 30 minutes, then refrigerate for at least three hours, or overnight.

Cut into bars, and lightly dust the tops with ground nutmeg.  Store leftovers in an airtight container in the refrigerator.
ENJOY!

Eggnog Cheesecake bars, Christmas dessert!

NOW!!!!  How about a winner for our AWESOME THE CAPTAIN SURFS GIVEAWAY!?

TAMMY GIUSTA!!!!  You are the winner!  Congratulations!!  Get in touch with me so I can get you your prize! 🙂
Much Mahalo to all of you for the great comments, and also to The Captain himself for offering such a sweet giveaway!
See you soon!
Grommom

PS  Have I mentioned how much I love you guys!?  I really do.  See ya soon!

Aloha, Monica

Frozen Chocolate Bananas with Sea Salt

by 1 Comment

You’d be happy to know that we’ve unloaded every box of holiday decorations, and it looks like the North Pole here in our North Shore home.  (Or maybe like someone threw-up Christmas in our living room.)  My boys won’t settle for “some” decorations, we-must-have-ALL.  And everywhere.  More on that later this weekend.

Right now, I’m here to finish what I started this week in my excitement over homemade magic shell.

And sure enough–We’re on our fourth batch of the stuff in just over a week.  And even as I type those words, I’m not sure if I should be admitting it.

But really, I can give a good explanation for the multiple batches of magic shell.
It’s called Frozen chocolate bananas with sea salt.

frozen chocolate bananas with sea salt

And I’m in love.

With a freezer full of bananas, I was pretty excited to happen upon Ali’s recipe for these.  (Ali’s are prettier, but I’m pretty sure ours tasted just as good. :))  This is pure brilliance!  Obviously, chocolate and bananas are a match made in heaven, and with that sprinkling of sea salt on top…Oh hello.

frozen banana chunks dipped in sea salt

Not shown: A batch where I coupled the banana with a big fat marshmallow on the stick, then dipped that double-decker in chocolate.  The kids thought I was really swell then.  (Except they don’t use the word swell, that just slipped out from somewhere in my childhood.)

(Kind of like my sparkly finger nail polish…)banana and chocolate

Making these is such a breeze!  Here’s how you do it:

1.  Make a batch of homemade magic shell, and let it cool to room temperature.
2.  Cut 3-4 bananas into bite-size pieces, and place in the freezer for at least three hours.
3.  Poke the banana pieces with a cocktail fork or toothpick, and dip into the magic shell.
4.  Add a pinch of coarse sea salt to each dipped bite, and return to freezer until you are ready to serve!

frozen chocolate bananas at thegrommom

This may be about as GORMAY as I get for the holidays…Because really.  Right?

We have our second round of house guests for the week arriving this afternoon, (which is super rare, and super fun,) so I’m off to fluff pillows (ha,) and attempt various methods of making my house smell as if it weren’t inhabited by five boys.

Lots of love to you all–

Grommom

So as not to miss any future posts, subscribe to this blog!  You can get every post by email, or a weekly update~

Aloha, Monica

Homemade Magic Shell

by 10 Comments

I’m not claiming originality here.
However, where I lack in originality, I make up for in enthusiasm.

homemade magic shell

Some of you have seen homemade magic shell on Pinterest, Facebook and all over the place, and you’ll find this post to be old news.   In fact, some of you have probably been bottling this stuff up for years, and just forgot to tell me.

Others of you (LIKE ME) might just live under a rock and somehow missed the magic shell memo.  And (like me) you might have assumed that the magic shell that our kids beg for from the grocery store is full of crazy chemicals that will live in our digestive systems for hundreds of years.  So you just avoid buying it.

And then one day, one week (for me it was Monday, LAST WEEK,) you suddenly discover on Pinterest that people are making magic shell in their own homes…And it is as easy as—
TWO INGREDIENTS!!!  TWO SIMPLE INGREDIENTS, and NO strange chemicals!!  None.

And then, (if you’re like me) you say, “OHHHH MYYYY…”  And you stare out into space and wonder Why didn’t anyone tell me about this before!?  And then you begin to question everything you’ve ever believed in life, and wonder if really, your world will ever be the same again.  Ever.

Or that might just be me.

And though I’m aware that this is old news to some of you, for the rest of us, I simply had to share the (not) secret to the magic— from my kitchen to yours.

YES—You too can make Magic Shell at home…to your and your children’s’ hearts’ content!  (With no chemically ridden guilt attached.)

Here’s the TWO INGREDIENTS:

magic shell ingredients

ONE CUP CHOCOLATE CHIPS, blended with 2 Tablespoons coconut oil.
To make it:  Combine the two ingredients.  Microwave 30 seconds.  Stir.  Microwave fifteen seconds, stir.  Repeat until smooth and melted.  Keep at room temperature in a sealed container for up to a few weeks.

**As you may notice in the above photo, my coconut oil jar is empty.  That’s evidence that I’ve made a LOT of magic shell lately.  And you can rest assured that since this photo was taken, I have purchased a Costco-size coconut oil so that there is truly NO LIMIT to the magic shell making in my home.

To give credit:  I wish I remembered where I first discovered homemade magic shell, but in all of the excitement, it is kind of a blur.  I have referred to GimmeSomeOven’s lovely magic shell post, and Coconut Mama takes it a step further and even replaces the chocolate chips.

magic shell at thegrommom.com

thegrommom.com w/ homemade magic shell deliciousness!

And if you’ve lasted this long into this post, then you may be happy to hear that there is a part II of my magic shell musings…
I have a follow-up post where I will share with you a couple AWESOME WAYS that we have been using our homemade magic shell.

I mean, in case you get bored of the old fashioned way.

2 ingredient homemade magic shell at www.thegrommom.com

Which might just be impossible.

Vanilla ice cream w/ homemade magic shell

See you soon with more magic.
Until then–pin it.  Share it.  Make it.  Love it.

Aloha!

Grommom

Aloha, Monica

Fresh Papaya Pie

by 11 Comments

Aloha.

Papaya Pie at thegrommom.com

Let’s talk about PIE!  🙂

papayas growing in Hawaii

tropical Hawaiian fruit

Because we have an abundance of PAPAYAS growing on our property right about now, I decided to have some fun with a Papaya Pie.  It came out DE-Licious, and (almost as important,) it was super easy to make.  I could make this thing on the fly if I had to whip something up for company.  And trust me–I’ll be doing that.  The main requirement is plenty of papaya, which here in Hawaii is never a problem, but for those who don’t live in a tropical climate–HUNT THEM DOWN!  Papayas ARE almost always available, you just have to look.

Papaya pie w/ toppings

This pie is sweet and just a tad tart…The most refreshing finish to a holiday meal!  It’s mostly a mound of fresh papaya, so feel free to call it health food.  

Side/bragging note:  One of my biggest issues with fruit pies is when they fall apart as soon as you cut them.  I am so proud to announce that this Papaya Pie–held together extremely well.

papaya pie piled high @thegrommom.com

I topped our pie with crushed macadamia nuts, which we also grow.  Did you know that mac nuts have a double shell?  The outer shell pulls off easily as they grow, but the inner shell is crazy hard.  A regular nut-cracker will not suffice.

Until I find a specialty macadamia nut cracker, I’m just grateful for Dave and a hammer.

MACADAMIA NUTS!

Papaya pie step one

The sauce is a simple combination of orange juice (fresh squeezed is best,) the juice of one lemon, corn starch, and sugar.  Easy peezy.  Pour over, a cooked pie crust*, and then chill.

Pie week Papaya pie step 3

Papaya PIE!

Here is the recipe, and I do hope your local grocery stores sell papayas so you can try it!

FRESH PAPAYA (Nut) PIE

www.thegrommom.com

INGREDIENTS:
1 cup orange juice
juice of one small lemon (or 1 tablespoon lemon juice)
2 T. corn starch
1/4 cup sugar
3 cups cubed papaya
1 baked 9″ pie shell, OR crust of your choice*
whipped cream
1/2 cup chopped Macadamia Nuts, almonds or cashews

DIRECTIONS:

1.  *Bake a pie shell, or use any type of shell you prefer.  (next time I will try a gluten free shell, and I also think this pie would be excellent in a graham-cracker or other cookie crust.)
2.  Cut approximately three large papayas into 1/2 inch cubes, removing all skin, and seeds.
Place them into the prepared pie shell, and set aside.
3.  Blend orange juice, corn starch, sugar, and lemon, and heat slowly in saucepan, stirring constantly until thick and bubbly.
Let cool slightly.
4.  Pour the heated sauce over the papaya cubes in the shell.  Place in refrigerator, and chill thoroughly.
5.  Serve with whipped cream and sprinkled with chopped nuts.

ENJOY!!

Thank you for stopping by, and let me know if you give this a try!  If you are a lover of all things tropical, you might want to check out my ZUCCHINI COCONUT-YOGURT BREAD, my PAPAYA COCONUT CAKE, or some TROPICAL GRANOLA.

Much Aloha,

Monica

Aloha, Monica

Easy Pumpkin Pudding Parfaits

by 8 Comments

Are you looking to whip up something FANCY this weekend?…in under FIVE minutes?

Well then, you’ve come to the right place.

Pumpkin pudding parfaits

By the way–Have I ever mentioned my love for the word FANCY!?  There is just something about it…

EASY pumpkin pudding at thegrommom.com

By the way–You’re not sick of pumpkin yet are you?
No no no, you are not.

Pumpkin hersheys kisses YUM

Because just a few more weeks of pumpkin, and then it will be all of those fabulous Christmas flavors…Chocolate, peppermint, sugar, egg nog…and more sugar and more sugar (there is no happier word in my boys’ vocabulary than SUGAR.)  Just saying the word sugar makes them happy.

But first, let’s make sure we’ve done every pumpkin dessert we can think of.  Because that’s what we do this time of year.
OK?  Alright?
Especially when they are THIS EASY:

pumpkin pudding in under five minutes

I have heard that they sell pumpkin flavored pudding, but I’ve never tried that.  This time of year I keep plenty of cans of pumpkin on hand so I can try new things, and this worked out great!  I added the whipping cream to the mix, but you could leave that out, or substitute it with frozen whipped topping.

Here’s how you do it!

EASY PUMPKIN PUDDING PARFAITS

For FOUR individual dessert cups of pumpkin pudding dessert: (or six smaller servings.)

INGREDIENTS:

Graham Cracker Crust:
1 cup fine graham cracker crumbs.  (I bought mine–for the first time–already crushed.  Because I thought that sounded soooo easy.  And it was.)
2 T butter or margarine, melted.

Pudding:
1 box instant vanilla pudding (four-serving size.)
1 1/2 cups cold milk.
3/4 cup canned pumpkin (not pumpkin pie filling)
3/4 cup heavy whipping cream, divided.
1/2 teaspoon pumpkin pie spice

Directions:
1.  Combine graham cracker crumbs and butter until well mixed.
Press into bottoms and up sides of six dessert dishes.

2.  combine pudding mix, 1/4 cup of whipping cream, milk, pumpkin, and spice.
Mix well with mixer or whisk.
Pour into dessert cups.

Whip the remaining whipping cream until peaks form.
Top each cup with whipping cream, chocolate shavings or chips,
or whatever floats your boat.

**You can always cheat and use cool whip or any store-bought whipping cream.
Fold it into pudding recipe, and top each dish with it.

ENJOY!

**Someone commented on this post and shared this 16 second Sponge Bob youtube video. A must watch if you like FANYC like I do!

***Thanks for sharing, Melissa!  Your family  introduced the kids and me to Sponge Bob, and we’ve never been the same since!) 🙂

Now Fancy Pants–Go whip this up for your family, OK?
Much ALOHA,
Grommom
PS  If you haven’t heard–Next week is OFFICIALLY PIE WEEK amongst us theme-week bloggers.
Stay tuned so that you don’t miss great pie inspiration for your holidays! (Lots of SUGAR!) (Lots of FANCY!)

PPS So as to not miss any fancy posts in the future:  Subscribe to thegrommom!

Aloha, Monica

Little Bitty S’mores Cups

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Aloha friends!
I thought I would share  sweet little treat with you!

s'mores cups

I made these mini s’more cups for my boys, and (naturally,) instagrammed them.  A few folks requested the recipe, so I thought I would go ahead and share it now!
It’s SO simple, I feel like I’m cheating…But look–aren’t they adorable?  (And trust me–they taste as good as they look!)

thegrommom s'mores cups

 I don’t make a whole lot of pure sugary treats for my boys, because–well, I try to find creative, healthier options…But every once in a while, I just want to win their affections and go for something completely SWEET and not at all healthy.  This one did the trick!

mini s'mores cups

What you need: (for 12 individual muffin cups.)
  2 tablespoons butter or margarine//2 cups marshmallows//4 cups mini-graham crackers//3 tablespoons mini chocolate chips
How to do it:
Combine the butter with marshmallows in a bowl.  Microwave for thirty seconds at a time, stirring in between each, until mixture has a smooth consistency.  Stir mini graham crackers into the marshmallow butter mix.  Spoon mixture into paper muffin cups (it will be very gooey!  Using buttered fingers helps.)   Top with mini-chocolate chips.  Refrigerate for at least thirty minutes.

ENJOY!

single s'mores cup

s'mores cup mini @thegrommom.com

MUCH ALOHA,
Monica

Aloha, Monica

Pumpkin Ice Cream

by 6 Comments

Autumn in Hawaii…

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This is the time of year that we usually take a trip to see family in the Pacific Northwest.  I love to get my fall fix, and the last few years have exceeded my expectations.   Each vacation has been filled with crisp, sunny days, and spectacular views of autumn leaves in all of their splendor.

This year, for some reason, we didn’t plan a trip.  And when I call home to talk to family, all I hear is “rain rain rain rain” and “yuck yuck yuck.”

So, although I hate to take too much credit, I can’t help but put together that our visiting might have something to do with the great fall weather.

Ya think it could be?

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That’s really beside the point of this post–I was just thinking out loud…

I am really here to talk about FALL, and PUMPKINS, and yes I confess:  
I am a hopeless autumn romantic.  I love fall, and I soak it in wherever I happen to be.

However, around here–it does take a bit of imagination, because Hawaii is still pretty much sunny and summer-like.

I do feel a shift in seasons, but it’s hard to think too much about cozy sweaters or even long pants quite yet.

So as for our favorite FALL TREAT:  We like ice cream:
PUMPKIN ICE CREAM, thankyouverymuch!

And we like to eat it on the lanai on a warm evening.

Don’t hate us.
We’re really nice people.

 pumpkin ice cream

Pumpkin Ice Cream

I started making Pumpkin Ice cream when we first bought our Cuisinart Ice Cream Machine about 7 years ago.  Dave’s favorite pie has always been pumpkin, so I knew this would be a winner.  The basic recipe came with the machine, although I have tweaked it over the years.  Some ice creams I actually change up to make more healthy–but this one…nope.  It just doesn’t seem right.  I add graham crackers or mini vanilla wafers if I have them, but they aren’t necessary.  And the chocolate chips:  well they just seem to land on top of just about everything if my kids are in the kitchen.

This is a sweet and spicy, refreshing finish to any fall meal.  I hope you’ll give it a try!

Here is the printable recipe:

PUMPKIN ICE CREAM

www.thegrommom.com

INGREDIENTS:

1 1/2 cups whole milk
1 cup packed light or dark brown sugar
2 Tablespoons molasses
1 3/4 cup pumpkin purée (solid pack pumpkin)
1 tsp cinnamon
1 tsp. pumpkin pie spice
2 1/2 cup heavy cream
1 tsp vanilla extract
1 cup crumbled graham crackers (or cookie of choice.)

DIRECTIONS:
In a medium mixing bowl, combine milk, brown sugar, and molasses, until sugar is dissolved. (using a mixer is best for smooth consistency.)
Stir in the pumpkin purée, cinnamon, and pumpkin pie spice.
Add heavy cream and vanilla.

Turn on ice cream machine, and pour mixture into freezer bowl.  Let mix until thickened, 20-25 minutes.
If adding cookies, crumble them up and add for the last five minutes.
Ice cream will have a soft, creamy texture.  Sets best if placed in an airtight container in the freezer for 1-2 hours.  Remove from freezer at least five minutes before serving.  Top with more graham crackers and chocolate chips if you’re feeling fancy.

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I tell ya–I can’t turn my back for a second around here.

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This weekend wraps up Pumpkin week, but if you have missed any of the sensational recipes, I’ve got your back!  Just click on any of the links below to discover more great bloggers sharing the best of the best Pumpkin recipes!  It’s been one of MY personal favorite theme weeks, ever!

Pumpkin Week Badge

~ Monday ~ 

~ Tuesday ~ 

~ Wednesday ~ 

~ Thursday~

~ Friday ~ 

~ Saturday ~ 

  • Beka @ Kvetchin’ Kitchen is back with Pumpkin Scones
  • ME! @ The Grom Mom – Pumpkin Ice Cream.With MUCH ALOHA!GROMMOM

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Aloha, Monica

Icelandic Pancakes

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Did you grow up with a “second mom?”  Maybe it was a friend’s mom, or a relative that you related to more like another mom?  Recently, when one of Josiah’s friends referred to me as his “second mom” I felt so happy.  A second mom is a good thing.  I always say It takes a Village–and that includes second moms.

My BFF from the age of three was Tina, and her Mom was without a doubt my “second mom.”  Tina’s mom had moved to America from Iceland when she was in her early twenties.  Her full name is Jakobina, but everyone calls her “Bidda.”  Bidda and my mom became morning walking buddies, (they still are!) and Tina and I grew up bouncing back and forth between each other’s homes.  (still do!  Although the bouncing back and forth requires an airplane and lugging a lot of little boys.)  I thought Bidda was so beautiful, and I think I was intrigued by her European ways…Her cool accent, how she didn’t think twice about walking around the house in a lacy bra, or her knack for making fantastic desserts always using real butter, and plenty of whipping cream.

If I was sick at school and my mom wasn’t home, Bidda was the one who they would call.  Looking back I wonder if I ever (subconsciously) planned those times accordingly, as it was such a treat to cuddle on the couch with her European Eider Down comforter.  Especially if she happened to have something special in her fridge…

Like Icelandic Pancakes:  Probably one of my favorite treats in the whole wide world.

Icelandic Pancakes @thegrommom.com

My version of Bidda’s crepe-masterpiece could never compare to the real thing.  To do this right I should have had Bidda send photos and directions from her own kitchen.  But for today’s post, you get the version I have carried with me–through the years, and the miles.  And my family is crazy about these–so I think I’m doing something right.

Icelandic pancake recipe

The beauty of Icelandic Pancakes is that they are extremely simple;  But bring a platter of these to a gathering, and you look OH-SO-GOURMET!

All you need is:
1.  Crepes (recipe below.)
2.  Jam or jelly.
3.  Fresh whipping cream.

ingredients for icelandic pancakes

Lay a cooled crepe on a plate, spread half of the crepe with a nice layer of jam.  Then plop a scoop of whipping cream in one quarter.

making icelandic pancakes

Fold in half.

Folding icelandic pancakes Then fold up from bottom to top (or top to bottom.  You choose.)
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They end up in nice little triangles, with a distended belly full of whipping cream and jelly.

A sprinkling of powdered sugar finishes them off perfectly.

I don’t think it is possible for me to be near a plate of these without devouring one immediately.

It goes back to my childhood and the days on Bidda’s couch with the Eider Down.
Some things are very deep rooted, and that is a lovely fact of life.

Platter of icelandic pancakes

a bite of icelandic pancakes

Since my boys are crepe lovers anyways, I will make a batch of crepes for breakfast (they like butter and syrup on them hot,) and then I’ll whip up an extra batch to let cool and use for Icelandic Pancakes later.

Here’s the Printable recipe:

ICELANDIC PANCAKES:
www.thegrommom.com

For the crepes (I usually double this recipe for a large batch of Icelandic pancakes.)

INGREDIENTS
1 cup all purpose flour
1 1/2 cup milk
2 eggs, lightly beaten
1 Tablespoon vegetable oil

For the filling:
berry jam
Fresh whipping cream (whipped–I add 1 tsp. vanilla and a bit of sugar.)
powdered sugar for a finish

DIRECTIONS:
Use olive oil or non-stick spray in a pan over medium-low heat.
Combine all crepe ingredients in a bowl until a thin, smooth consistency.  If it is too thick, you can always add a little milk later.

When pan is hot, pour a small amount of batter in pan, and quickly lift pan to spread evenly in a thin layer all over pan.  Let sit for about thirty seconds.  When small bubbles appear, carefully flip the crepe, and let cook 20-30 seconds longer.  Lift off the pan and let cool on a wire rack.  Continue until all of the batter is used.

When cool, lay each crepe out on a plate, spread 1-2 tablespoons of jam in one half of the crepe.  Put 2-3 (ore is usually better :)) tablespoons whipping cream in one quarter.

Fold first in half, then fold again so that crepe is in a triangle shape.  Press down gentle.  Sprinkle with powdered sugar.  Refrigerate immediately, and eat within a day or two for freshest flavor and texture.
ENJOY!

**Caution:  Don’t turn your back on the whipping cream.

big bite of whipping cream

Thank you Bidda for being such a wonderful second mom.  Happy 70th birthday last month.  You are still beautiful, inside and out!

From your second daughter,
Monica 🙂

Aloha, Monica

Papaya-Berry Tropical Crisp {Gluten-free}

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papaya berry crisp

Happy Berry Week everyone!  If you’ve been following along, you know that there are some incredible berry recipes flying through the inter webs this week…Links to all of the berry blogging beauties are at the bottom of this post.

I’m excited to share a recipe with you that combines all of the comfort food of an old-fashioned berry crisp, with a little lightened-up tropical goodness.  Oh, and it’s gluten-free too!

Now how can you argue with that!?   That’s right:  You cannot.

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Served with a scoop of vanilla ice cream…You will be magically transported to your childhood.  And Hawaii.  And heaven.  All at once.  Try it, you’ll see.

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Warm or cold, this stuff is delicious!

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Raspberries are my absolute favorite berry.  I ate my weight in them while we were on the mainland this summer, and I kind of mourn that I cannot find them locally grown here in Hawaii.  (Someday I might just try growing them myself, just to see…)

For this crisp, I combined my raspberries (bought at Costco) with some papaya from our own trees. (yay!) As with any crisp, you could substitute just about any fruit for both the raspberries and the papaya.  (Mango would be another great tropical touch.)    The basic fruit filling here is a very standard recipe, but this recipe provides you with a tropical gluten-free crumble topping.   I tried to lighten it up a bit–using some coconut oil in place of part of the butter, and cutting down on the sugar.  The gluten-free topping turned out so great–I see no reason NOT to make this one gluten-free, but you can always use all-purpose flour if you prefer.

Papaya-Berry Crisp (Gluten Free)
www.thegrommom.com

Fruit Crisp
Serves 6-8

Filling:

4-5 cups berries.
1-2 cup chopped papaya.

1/4 cup granulated sugar

1 tablespoon cornstarch

zest of 1 lemon

1/4 teaspoon salt

Topping:

1 cup rolled (gluten-free) oats

1/2 cup gluten-free flour.  I used Bob’s Red Mill. (or all-purpose flour if you prefer.)

1/2 cup packed brown sugar

1/4 cup chopped macadamia nuts (optional.)

1/4 cup shredded coconut

1 teaspoon cinnamon

1/2 teaspoon grated fresh nutmeg

1/4 teaspoon salt

1/3 cup unsalted butter, cubed up cool, or at room temp.

1/4 cup coconut oil

Filling: Add berries, cornstarch, sugar, salt, and lemon zest and stir to combine.  Carefully stir in the cubed papaya, and combine well.  Pour into a butter-smeared glass or stone bakeware piece, or into individual ramekins.

For Topping: Combine oats, brown sugar, flour, optional nuts, and spices in a large bowl.   Add coconut oil and combine well. Add cold butter cubes and stir until butter is incorporated.  Use your hands to clump the mixture together and crumble evenly over the surface of the fruit.

Preheat oven to 350.  Cook crisp for 30-40 minutes, until top is golden and crunchy and fruit is bubbling.  Allow to stand for 5 minutes then eat hot, warm, or at room temperature.  Serve with good quality vanilla ice cream.

I do believe that berry crisp is incomplete without great ice cream.  So here’s your bonus round for today…

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The recipe I used came from Fellow-Berry-Weeker, Jeanne, of Inside NanaBread’s Head.  Legend has it that this is THE recipe for Ben & Jerry’s Sweet Cream Ice Cream Base!  Find the recipe, and plenty of other legends at Jeanne’s site–HERE!

Now for the rest of the Berry Week links:  ENJOY!

berry-week-badge

Monday: Comfortably Domestic-Fresh Strawberry Pie / La Petite Pancake-Berry Sangria

Tuesday: Inside NanaBread’s Head-Annie’s Blackberry Cake / From My Sweet Heart-Summer Berry Terrine with Mascarpone Whipped Cream

Wednesday: Climbing Grier Mountain-Vanilla Gelato with Peach-Blueberry Compote & Honey Whipped Cream / Tenaciously Yours-Strawberry Smash

Thursday: Country Cleaver-Berry Sorbet Bellini:: ME! / The Girly Girl Cooks-Strawberry-Rhubarb Stuffed French Toast /Country Cleaver–Strawberry-Basil-Sorbet Bellini

Friday: Buffy and George-Black Raspberry & Cherry Pie with a Gluten-Free Crust / My Kvetchin’ Kitchen-Berry Earl Grey Cocktail

Saturday: Munchin’ in the Mitten-Cherry Clafoutis / Decadent Philistines Save the World-Raspberry Marshmallows

Aloha!
Grommom.

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Aloha, Monica

Lowfat Oatmeal Banana Chocolate Chip Cookies

by 18 Comments

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I’ve got another banana recipe.  Maybe the best one yet.
Have I mentioned that we grow lots and lots of bananas around here?

I have?
Ok.  Just check’n.

This is actually a recipe that I shared way back.
But since I just made these again….and fell in love with them again….I thought they were worthy of a fresh post.

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These low fat oatmeal banana cookies are brilliant on many levels:
Whole wheat flour, check.
Oatmeal, check.
Bananas, YES please–the more the merrier.
Agave nectar, such a great choice.
And chocolate chips-obviously a winner.

It’s a simple recipe, and your whole family will LOVE these!

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Print

Lowfat Oatmeal Banana Chocolate Chip Cookies

Author www.monicaswanson.com

Ingredients

  • Lowfat Oatmeal Banana Chocolate chip Cookies
  • 1. cup whole wheat flour.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 2 T. butter.
  • 1/3 c.agave nectar
  • 1/2 c. brown sugar unpacked.
  • 1 egg
  • 3/4 to 1 cup mashed banana I say the more the better. *we used apple-bananas.
  • 1/2 tsp. vanilla extract
  • 2 cups oats
  • 1/2 cup chocolate chips

Instructions

  1. PREHEAT oven to 350 degrees.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, cream together butter and brown sugar with a mixer. Add egg, followed by the mashed banana, agave nectar, and vanilla.
  4. Working by hand, stir in the flour mixture, and the oats until just combined. Stir in chocolate chips (I think carob would be great here too. My family disagrees.)
  5. DROP heaping tablespoons of the dough onto baking sheets. Bake for about 10-12 minutes, or until cookies are light brown at the edges.

Really now…

Pour a cup of cold milk….Dunk…

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It doesn’t get much better than this, does it?
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With Aloha,
Monica

 

Aloha, Monica