Anna’s “Summer Meets Fall” Dessert


IMG_1148Today, on the way home from school, Anna said she had been thinking and wanted to make a dessert for us. Since Central Florida is sopping wet, football practices and games have been canceled for week #2, so we had the whole evening at home  together as a family! After backyard playing, showers, and dinner, Anna joined me in the kitchen to make this “Summer (Cherries) Meets Fall (Apples)” Dessert.

  • 2 cups organic whipped cream (about 1 cup organic cream and 1 Tablespoon honey whipped together until soft peaks form)

  • 1 organic apple, chopped

  • Cherry sauce (We had this leftover already in the fridge – click here for the recipe – just substitute the cherries for the berries)

  • Mini Chocolate chips

    Place a dollop of whipped cream on the bottom of a bowl. Add a large spoonful of cherry sauce, followed by chopped apples, more whipped cream and then the chocolate chips. This made 3 kid-sized servings and 1 adult serving. IMG_1149-0.JPG

The Kitchen is Our New Classroom


Now that school is out, lunch takes on a whole new meaning…so long lunchboxes, hello kid-prepared dishes! For the first day of summer break, Anna decided she wanted to be “chef of the day”. For breakfast she decided on ham and egg cups (recipe below), Ezekiel english muffins, and apple slices with spiced fig hummus.  

For lunch, she chose chicken, spinach salad, and fresh fruit salad. She did the chopping and assembling for the salads while I oversaw Aleyah (and kinda Joel) making sushi. She’s really getting the hang of it so I’m looking forward to more rolls over the summer 🙂

Dessert was simply store-bought, organic chocolate ship cookie dough squares that we cut in half and baked. We made a basic cream cheese frosting and turned our cookies into sandwiches topped with a strawberry slice.

And all this was done while wearing their PJs!




20140526-202549.jpgHam and Egg Cups

  • 4 slices of deli-sliced ham (We used Applegate Farms – nitrate free!)

  • 4 eggs, beaten

  • 1/4 cup milk of your choice

  • 2 Tablespoons freshly grated Parmesan cheese

Beat eggs and milk. Place a slice of ham into a muffin tin. Press center down. Fill to the top with a beaten egg. Sprinkle with a half of a tablespoon of Parmesan cheese. Repeat with the remaining ham and eggs. Bake in a preheated 350 degree oven for about 20 minutes or until eggs are set. Allow to cool in the pan for 5 minutes. Run a knife between the ham and the muffin tin to release. Serve warm.

A Farmer’s Market and A Pirate’s Ship

Today I took the kids to the local farmer’s market with the intent of allowing them to choose which fruits and veggies to buy to enjoy with  our lunch and for the next few days. Aleyah picked out pickling cucumbers and a pineapple. Anna chose a mango and yellow squash, while Joel wanted apples (so adventurous!).

After our hot stroll through the market, we walked down to the river to the pirate ship that has been docked there. Despite the fact that we were beginning to smell like pirates due to sweat dripping from our bodies, Joel didn’t want to leave.

Home was a welcomed respite from the heat, and the kids enjoyed their PB & J and PB & honey sandwiches along  with their farmer’s market picks of fresh mango, cucumbers, and apple slices. A great finish to a fun morning!