meanttobeamama

a natural mama who loves to giggle

Suffering from a chocolate attack. August 5, 2015

Filed under: Posts,Pregnancy,Recipes — meanttobeamama @ 4:44 pm
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I am currently suffering a chocolate attack. Thats what we call it in our house when you cant think of One. Single. Thing. Except. Chocolate.

Are you still with me on this journey of suffering?

So I began looking for recipes for chocolate bakes with limited ingredients.
(Pinterest, of course.)

I found what is called “wacky cake” or “crazy cake” or even “depression cake”.

This is the recipe I used.

Repeat after me…
Chocolate cake. Easy chocolate cake. Rediculously simple chocolate cake. I will now go bake my own.

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Brownie chocolate chip cookie cupcakes recipe February 2, 2014

Filed under: DIY,Posts,Recipes — meanttobeamama @ 4:14 pm
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Phew! That’s a mouthful, and believe me, you will WANT a mouthful of these tasties!

For this recipe you will need:

  • Chocolate chip cookie mix or your favorite recipe (you could even use those break apart cookie dough squares if you wanted)
  • Brownie mix or your favorite recipe
  • A cookie scoop (mine is a stainless farberware. You don’t need this but I find it makes the proportioning easier and the process faster)
  • Cupcake pan
  • Cupcake liners
  1. Whip up that cookie dough and brownie mix in separate bowls. Make it just like the mix says or recipe tells you. Don’t combine the two just yet. (Resist the urge to eat the dough or brownie mix, girlfriend!)
  2. Put the cupcake liners in the cupcake pan
  3. Scoop one scoop, or 2 Tbsp of brownie mix into the bottom of the liners
  4. Then scoop one scoop or 2 Tbsp of cookie dough right into the top of the brownie batter

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Like this!

  5. Bake those bad boys! I find that if I bake them at the temperature for the cookie mix, they turn out well. However, the length of bake time will depend on your oven and checking the doneness with a toothpick. Today I set the timer for 12 minutes and it was about 3-5 minutes after that, they came out with a clean toothpick. The cookie will “set up” differently than the brownie. If the toothpick is clean but the cookie still seems a bit soft, STILL TAKE IT OUT OF THE OVEN. Cookies harden as they cool.

When they are done in the oven they will look like this,

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6. I let them cool a little while still in the pan. Mostly to help keep the cupcake shape, then transfer them to a cooling rack. You could frost them. I did last year for our Super Bowl party, but to me they were too rich. Now that’s sayin’ something! I chose to frost them with a chocolate frosting, this year no frosting. Plus, with no frosting everyone can see the awesomeness you put inside those delicious brownies! You know how I love versatility. The incredible Mr. Alton Brown (who I am a huge fan of!) always says “no unitaskers in my kitchen!”. He does happen to say this about kitchen tools, but I love versatility of recipes too. I could totally see this being delicious with chocolate chocolate chunk cookies in brownies. If you’re chocolate obsessed like I am.

 

DIY raw & organic body butter December 16, 2013

Filed under: Beauty,DIY,Posts,Recipes — meanttobeamama @ 10:08 pm

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I have had a love of skin indulgent products, well, for as long as I can remember. I used to covet certain body lotion and shower gel stores that usually appear in the malls (and shall remain nameless, but you know a few I’m suggesting…). HOWEVER, I am as you already know an avid label reader. If you are a store that makes skin products, then why all the yucky extra junk added in? I’m no longer such a fan. Now that I have two sensitive skinned babies of my own I have turned to more direct tactics. Whole. Raw. Organic. Non-GMO. Words that I love. This is what I now slather on myself and my family. They happily oblige by the way. Which was not always the case when applying eczema steroid creams that burn on scratches.

  • 1 cup raw, organic Shea butter
  • 1/2 cup organic cold pressed coconut oil
  • 1/2 cup olive oil (Or apricot, jojoba, etc.)
  • Essential oils (Skin friendly!)
  1. In a double boiler, melt the Shea and coconut oil
  2. Once fully melted, set aside and let sit for 30 minutes
  3. Add in the olive oil and stir. At this point you could add 5-10 drops of a skin friendly essential oil. After that, place the bowl in the freezer for about 25 minutes
  4. Scrape down the sides and the bottom, so it’s all loose in the bowl. Otherwise your mixer may not fully combine ALL the ingredients.
  5. Whip that bad boy with a stand or hand mixer until fluffy and white. Mine looked like beautiful, freshly whipped cream.

Scrape out every speck and spatter or your lovely mixture and slap it into an air-tight container. You could totally use a glass jar. I’m packaging these little beauties into clean baby food jars for Christmas gifts! It doesn’t seem like a lot of uses in that little jar, but believe me, a little goes a long way. This seriously melts into your skin instantly. It liquifies immedietly. I’m POSITIVE you will never be buying store bought lotion again.

XO!

 

Easy peasy baby food (without the fancy gadgets!) November 13, 2013

Filed under: Breastfeeding Bliss,DIY,Posts,Recipes — meanttobeamama @ 1:02 pm
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I am constantly trying to feed my children whole foods. If you’re reading this, I’m pretty sure you are too. There are a couple neat baby food “steamers, purée-ers, and blenders”. I say let them stay at the store. You already have what you need to feed your baby real, whole foods. (I always wait until 6 months+ before attempting any food other than breast milk.) My parents made every ounce of our baby food. By this I mean they smashed or blended what they made for dinner that evening. Not all together you silly goose, only feed baby one food at a time until they are older. This way if there’s a reaction you can pinpoint which food it was. Here’s my secret baby food recipe :

  • Take one food (Here I opened a can of organic great northern beans)
  • Rinse the food
  • If necessary steam or bake the food
  • If necessary large chop the food
  • Dump into the food processor (mine is a tiny one)
  • Add mamas magic sauce (breast milk) (you could also use water to thin it)
  • Pulse until the texture you are looking for

THATS IT!!!! Made to much? Pour it into an ice cube tray and freeze for later. BAM!!! You just made a gaunt batch of baby food. No preservatives. No junk. Just whole food awesomeness. Here are some fun combos we love :

  1. Pumpkin + bananas
  2. Avocado + bananas
  3. White beans + pears
  4. Carrots + applesauce
 

Crescent roll grilled cheese October 17, 2013

Filed under: Posts,Recipes — meanttobeamama @ 12:16 pm
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Today I wanted to add a little pizzazz to our grilled cheese and tomato soup lunch. It helps to keep my three year old interested in the food. I had a roll of 8 crescent rolls and thought hey, there’s an idea! Well, needless to say, he loved them. So did I. Annnnnd they were so easy to dip into the tomato soup. I didn’t have to cut up the sandwich or tear it for him to dip. So yummy and so easy. BONUS!!!!

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Deli meat and spinach pinwheels October 16, 2013

Filed under: Posts,Recipes — meanttobeamama @ 8:13 pm

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  • I package cream cheese 8oz
  • 1/2 cup fruit (crushed pineapple, mandarin oranges, etc)
  • flour tortillas
  • deli meat (turkey, ham, etc)
  • fresh spinach
  1. In a bowl combine the cream cheese and fruit
  2. spread mixture over tortilla
  3. layer deli meat and spinach over fruit and cream cheese
  4. roll and slice

This recipe is so versatile! Mix and match deli meats with fruit ant the cream cheese. You could even leave out the fruit and mix the cream cheese with a packet of dry Italian dressing mix. That would be super yummy!

 

EASY pumpkin banana waffles! September 17, 2013

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These waffles are very easy to make and very tasty. My three year old and husband ask for these, and they have no idea they are healthy! I make a lot at a time and freeze them so they are ready for the toaster in the morning. I hate to clean the waffle maker so the more I make at once the less often I have to do it.

  • 1 1/2 cups of  100% pure pumpkin
  • 1 fork smashed, very ripe banana
  • 3 cups pancake/waffle mix
  • 1 tablespoon oil
  • 1 teaspoon cinnamon or pumpkin pie spice (both are optional) 
  • Water, to get to the right consistency
  1. Heat waffle iron
  2. Combine all ingredients
  3. Brush on or spray waffle iron with additional oil
  4. Pour mix into waffle iron and cook to your irons specifications
  5. Serve immediately or wrap in a freezer bag and freeze

The best thing about a recipe like this is, you can totally change it up! Shred up some zucchini, carrots or even apples and hide those in there too! Let me know what kind of delicious trickery you come up with!