It snowed today in New Jersey. Its actually still snowing as I type. We are used to weather reports claiming there will be snow then at the last minute they report that oops never mind the storm moved and we will be getting rain. Today we were supposed to get a few flurries and maybe a dusting, and next thing you know there are inches of snow out there. I walked in the thrift store with flurries and had to wipe snow off my car when I left. I wasn’t in there long at all!
When it snows it causes what I call a french toast panic, where everyone goes running to the grocery store for milk, bread and eggs. I had the thought to make hot chocolate, but I knew I was out of the choclate component of my recipe, and was not about to fight those french toast crazies in this weather. I still wanted a yummy drink for my boys and I to enjoy while looking out the window later tonight, after we came in from playing. After thinking over what was in our cabinets I realized I had the makings for dairy free egg nog, which would also be paleo friendly!
I admit normally we do not have so much coconut milk laying around. I dont really drink it, but there must have been a sale or I had a recipe planned which I’ve forgotten. I tend to do that often, buy an ingredient for a great idea then forget why I have it. I decided to try to use it in this dairy free egg nog, which is basically my normal egg nog recipe but with different milk! Thank heavens since I already told you about the current french toast panic. This leads us to the yummy egg nog recipe, no snow required!
- 1 cup almond milk
- 5 cups coconut milk
- 6 egg yolks
- 1 tbsp vanilla
- ¼ cup honey
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- whisk egg yolks, honey, cinnamon and nutmeg together in a small bowl and set aside.
- heat coconut milk, almond milk and vanilla in a medium saucepan until warm.
- pour about half of the warmed milk into the bowl with the egg mixture and whisk once or twice. pour back into saucepan.
- continue to warm over medium heat, whisking every few minutes, until the egg nog begins to thicken (before it boils).
- enjoy either warm, or refrigerate for a few hours and serve cold!
Chicken and dumplings must be one of the top comfort foods. Eating it just warms your soul. The dumplings are like a fluffy food hug. They envelope you in their love. With our healthier eating I don’t make this as much as I like, although this winter I will start working on a paleo friendly dumpling, and we will be eating this more. I don’t make chicken and dumplings much in the summer months, and reserve it for the colder months. Now is the perfect time of year to throw the ingredients in a slow cooker and forget about them for the day.
I cannot tell you how many times I have gone to make this recipe lately craving the dumplings and not been able to do it for one reason or another. Once I was out of flour. Then I was out of butter. Another time I had no celery. Finally everything was in this house at once and I jumped on the opportunity. I love dumplings. So light and oh so fluffy. I want them now just thinking about it. Enjoy the recipe while I go talk myself out of making a batch of dumplings with nothing else…
- 2 garlic cloves (minced)
- 1 onion (chopped)
- 3 ribs celery (chopped)
- 4 carrots (peeled, chopped)
- 1 pound chicken breast (cubed)
- 1 bay leaf
- 1 tsp basil
- 1 tsp thyme
- 1 tsp pepper
- 2 cups water
- 2 cups chicken stock
- 1 tsp salt
- 1½ cups flour
- 1½ tsp baking soda
- ½ tsp salt
- ½ tbsp parsley
- 6 tbsp butter
- ¾ tsp sugar
- ⅔ cup milk
- Add the soup ingredients to the slow cooker. Cook on high for 4 hours, or low for 8.
- Once the soup cooking time is over, mix the dumpling batter. Combine all dumpling ingredients, adding milk last.
- Drop the dumpling batter in by the heaping spoonful and cover with lid. Cook another 20 minutes.
This recipe was inspired courtesy of the local farm stand we buy our fruits and veggies from. We live in New Jersey which is the garden state, so while there is no shortage of farm stands, cheyennes roadside market is by far my favorite. Its about 20 minutes from me but worth the drive. Their fruit is always fresh (or 50% off if its going to turn within a day or two) and delicious. They have pumpkin picking which costs much less than a more famous farm nearby, and is even more fun. This year after a voting contest their theme was despicable me. The hay bales were minions 🙂
Anyhow, I follow their facebook page and when I saw their recipe for using up extra chocolate (is there such a thing?) I thought it was a brilliant idea. Even though Jacob decided he would rather hang out and hand out candy so only Keith collected, we ended up with an obscene amount. Paul is trying to be paleo (although I see him sneaking the candy when he thinks I’m not looking), I really dont give the boys candy often, and I’m trying not to gain 800 pounds this pregnancy. What to do with it all was a question I had. Once I tasted this recipe I knew it was perfect. It would get rid of candy, or at least a portion of it, and I’d rather have the boys eat a cookie and be done than a whole chocolate bar.
- 15 fun sized candies
- 3 cups flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup sugar
- 2 sticks butter
- 1 tsp vanilla
- 2 eggs
- preheat oven to 350f. unwrap the 15 candies and chop into small pieces. use a variety of candy for different textures and tastes in each bite!
- in a different bowl, combine flour, baking soda and baking powder. set aside.
- cream butter and sugar, then add in eggs and vanilla. slowly add flour mixture.
- hand mix the candy into the batter and then refrigerate for 15 minutes.
- scoop tablespoonfuls onto ungreased cookie sheets. bake 6-8 minutes until edges brown. remove to a wire rack to cool.
apple crisp recipe
I had a craving for apple crisp. While I suppose its more of a fall apple crisp recipe recipe, I had a craving. Its delish warmed up with a big ole scoop of ice cream, so to me that makes it good for summer too!
While most people associate apple crisp with the fall, it makes a quick treat for summer get togethers, and always receives a warm reception. I am sure any picnic you go to there will be no shortage of people bringing fruit salads and macaroni salads. I can all but guarantee you will be the only one with a fresh, yummy apple crisp. Just don’t forget the vanilla ice cream to scoop over it!
- 6 apples peeled cored and sliced
- ¾ cup pure maple syrup
- ½ cup flour
- ½ cup rolled oats
- ½ cup brown sugar
- ¼ cup softened butter
- ½ tsp cinnamon
- preheat oven to 350f. place apples in a 9x13 baking dish and toss with maple syrup so apples are covered.
- combine flour, oats, cinnamon and sugar in a bowl. mix in sugar until crumbly. sprinkle over apples.
- bake for 35-40 minutes until top is bubbly and golden.