Day 23. Recipe 23.

We all love marshmallow rice treats. They are sticky and oozing with celebratory goodness. For some of us, they transport us back to our childhood. They might even make us want to be a kid again.

Well, every kid and kid at heart is going to LOVE this fun little treat. No one is going to want to return this to sender! It's a bit complicated to assemble, but with just the right ingredients and a bit of time, we can turn these sweet little marshmallow treats into lovely, tiny, and edible valentines.

---

Valentine Marshmallow Treats

• 4 oz unsalted butter
• 1 (10 oz) bag mini marshmallows
• 1/8 teaspoon salt
• 6 cups rice cereal
• 1 (1 oz)  package freeze-dried strawberries, crushed
• 1 lb white chocolate melting wafers
• 1/4 cup  Wilton Love Potion Sprinkles
• 1 package candy gummy hearts such as Swedish Fish Hearts

Step 1: Butter a 13 x 9 x 2-inch pan. Line the pan with parchment paper. Make sure the paper hangs over the edge approximately 2 inches on each side.

Step 2: In a large saucepan, melt butter on medium heat. It will melt, bubble, turn clear golden and finally start to turn brown. Keep stirring and scrape any butter bits from the bottom of the pan.

Step 3: Remove pan from heat and mix in the marshmallows until the marshmallows are melted and smooth with the butter. Mix in the salt, rice cereal, and freeze-dried strawberries. Stir until combined.

Step 4: With a buttered spatula, press the rice mixture into the bottom of the pan. Cover the top with the sprinkles. Let sit for 20 minutes. Using the overhanging parchment, pull and place the entire slab of rice treats onto a cutting surface. Cut into 2.5" x 3" rectangles.

Step 5: In a microwave-safe bowl, heat the white chocolate melting wafers in 15-30 second intervals stirring until smooth. Using a butter knife or an offset spatula, decorate the rice treat with a triangle on the 3-inch side to look like a flap of an envelope. Dip the back of the gummy heart in the white chocolate and place at the tip of the white chocolate envelope flap. Let cool and serve the same day with your valentine message.

---

May your bellies be full of hearts, marshmallow goodness and sweet notes of love!

Until tomorrow friends.

Day 22. Recipe 22.

Hot like a Ferrari but eco-friendly like a Tesla, they make us want to treat our bodies better instantly. They are all over Instagram and Pinterest with their bright colors, exotic ingredients, and glamorous styling. They are the supermodels of the smoothie world. 

If we want to get someone's attention this Valentine's Day, we might blend up something so cool, it's hot, a smoothie bowl.

This one is no exception.

---

Smooth Lover Smoothie Bowl

Serves 2 / Prep time 15 minutes

• 1 can (13.5oz) lite coconut milk
• 1 cup frozen organic strawberries
• 1 large ripe banana
• 1/2 cup frozen pineapple
• 1/4 cup frozen organic raspberries
• 1/2 cup fresh squeezed blood orange juice
• 1/2 cup fresh strawberries, diced
• 1/8 cup cacao nibs
• 1/4 cup dark chocolate, shaved
• 1/8 cup black chia seeds
• 1/2 cup unsweetened coconut flakes

Step 1: In a blender, add the coconut milk, frozen strawberries, banana, frozen pineapple and frozen raspberries. Blend until smooth. Add the blood orange juice and blend again.

Step 2: In two small bowls, pour the smoothie from the blender and dived evenly. Top with diced fresh strawberries, cacao nibs, chocolate, chia seeds and coconut flakes.

---

Good luck with your smoothie bowl, smooth lover. Don't forget to say "I Love You!"

Until tomorrow friends.

Day 21. Recipe 21.

Sometimes our Valentine doesn't need chocolates, flowers or a sweet little stuffy to know that we care. They need something straight from the heart. They crave something that says we would get up at the crack of dawn to show them our complete and undying love.

And it needs to be buttery, sticky and downright delicious.

Let's make this Cherry Brioche French Toast Bake, and let our little cupids know we love them right down to the bottom of their tiny little hearts.

---

Cherry Brioche French Toast Bake

Serves 8 / Prep Time 20 min / Cook Time 40-45 min

For the casserole

• 12 slices 1/2" brioche bread
• small heart shaped cutter
• 1/2 cup dried pitted tart Montmorency cherries
• 5 eggs
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup real maple syrup (warmed)

For the topping

• 4 tablespoons unsalted butter, melted
• 3 tablespoons dark brown sugar
• 1/4 teaspoon salt

Step 1: Preheat the oven to 375 degrees and grease am 8" x 8" casserole pan. Cut out hearts from all 12 slices brioche bread and set aside. Break apart the remaining scraps of bread and layer them with the cherries into the baking dish. Place the bread hearts on top of the cherries and torn pieces of bread.

Step 2: In a medium bowl, whisk the eggs. Add the milk, sugar, cinnamon, and salt. Pour the mixture over the top of the casserole dish. In a small bowl, combine the butter, dark brown sugar and salt. Pour on top of the bread hearts.

Step 3: Bake for 40-45 minutes until the middle is no longer wet and contents look puffy. If the top starts to brown before the dish is fully cooked, cover with aluminum foil and continue to bake until done.

Step 4: Remove from the oven and let cool for 10 minutes before serving with the warm maple syrup.

---

May your Valentine's bellies fill with buttery goodness and hugs abound from all your Valentines!

Until tomorrow friends.

Day 20. Recipe 20.

Sometimes our heart aches for a delicious, sweet, but still a good-for-us treat. We want to fall in love with something that won't induce a pang of guilt. An XO Snack Ball will satisfy our Valentine's sweet tooth, and 5-Ingredient Pancakes will set a Valentine's Day morning off right. With, however, all the delicious options, it's hard to imagine a salad could provide us with the something to crave. Usually, we don't win friends or Valentine's Day with salad.

But be still my pumping heart.

This salad is heart-stopping delicious and good for you too.

---

Hearts Of Watermelon

Serves 2 / Prep time 15 minutes

• 1 cup watermelon slices cut approximately 3 inches wide and 5 inches long
• 1/4 cup cubbed or crumbled sheep's milk feta
• 1/2 cup fresh mint leaves washed
• a dash of salt
• 1 tablespoon olive oil
• 1/2 tablespoon balsamic vinegar

Step 1: Use a small heart-shaped cookie cutter and cut 6 watermelon hearts. Dived the mint leaves in half and arrange on two plates. Add 3 watermelon hearts to each plate.

Step 2: Add a dash of salt to each watermelon heart. Drizzle the olive oil and balsamic vinegar on each plate. Serve immediately.

---

May your heart go on after this one!

Until tomorrow friends.

Day 19. Recipe 19.

Since Valentine's Day is just a week away, one of my little studio assistants has been begging me to take over this blog and make something special to celebrate the holiday that honors true love.

So here it is. My little helper might be tiny, but she has created a snack ball (for one) jam-packed with sweet and salty delights!

---

XO Snack Ball

• 1/2 cup marshmallows
• 2 teaspoons salted butter
• 1/4 cup pretzels
• 1 tablespoon freeze-dried strawberries
• 1 small package of heart-shaped fruit snacks
• 1/2 cup Angie's Real Butter Boom Chicka Pop Popcorn
• 1 tablespoon white chocolate
• 1/2 teaspoon Valentine's sprinkles

Step 1: In a medium bowl, add the marshmallows and butter. Place the bowl in the microwave and heat for 30 seconds. Remove from microwave and stir for 10 seconds or until combined.

Step 2: Add the pretzels, strawberries, fruit snacks and popcorn stir to combine.

Step 3: Butter your hands and form a ball with the ingredients. Place the white chocolate in a bowl and microwave for 15 seconds or until melted. Heat as needed and stir until smooth. 

Step 4: Place the snack ball on waxed or parchment paper. Drizzle the white chocolate and throw the sprinkles on top. Let sit for 1 hour or until the chocolate has set.

---

My little helper hopes you have lots of Valentine's hugs and kisses!

Until tomorrow friends.

Day 18. Recipe 18.

Not all of us look forward to Valentine's Day. It's right around the corner, and some of us might feel like we have a cold and frosty disposition to the day filled with candy-colored hearts and gooey sediment galore.

We might even feel like we have a black heart.

But then someone gives us a batch of these miracle muffins filled with sweet, tangy wild blueberry preserves and the thought of Valentine's Day becomes magic in our hearts.

---

Black Heart Muffins

• 2 1/2 cups Spelt flour
• 1/3 cup black chia seeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup blue agave syrup
• 1/2 cup vegetable oil
• 2 tablespoons finely grated lemon rind
• 1 cup skim ricotta 
• 1 cup plain Greek-style thick yogurt
• 2 teaspoons vanilla extract
• 2 eggs at (room temperature)
• 1/2 cup wild blueberry preserves
• a small heart-shaped cookie cutter

Step 1: Preheat the oven to 350 degrees and spray a 12 cup muffin tin with cooking spray covering both the cups and the tin top.

Step2: In a large bowl, combine the flour, chia seeds, baking powder, and salt. Stir to combine. In a medium bowl, whisk together syrup, oil, rind, ricotta, yogurt, vanilla, and eggs. Place the wet ingredients with the dry and stir to combine.

Step 3: With an ice cream scoop, place one heaping scoop of batter into each muffin cup. Bake the muffins for approximately 25-27 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let the muffins cool for 10 minutes.

Step 4: With the small cookie cutter, cut a heart from the top of the muffin. With 1/2 a teaspoon of blueberry preserves, fill the heart shape with the preserves.

---

Watch the magic as these muffins melt hearts everywhere!

Until tomorrow friends.

Day 17. Recipe 17.

Valentine's Day is right around the corner. Every year it sneaks up on us like holiday pounds or lettuce in our teeth. Before we know it, we are shopping at the supermarket on Valentine's Day trying to decide between a gorilla balloon and a 12 bath soap shaped hearts for the love of our life.

Not this year.

This year we make the special someone in our life a delicious, simple and lovely Valentine's Day lunch. The recipe below is just the ticket to getting a "Yum!" out of our best chum.

---

Strawberry Bruschetta

• 1/2 loaf french bread cut into 1/2 slices
• 1/2 pound medium strawberries, sliced, tops removed
• Two tablespoons olive oil divided
• 1/4 cup balsamic vinegar
• 1 tablespoon fresh mint leaves
• salt to taste
• 4 oz cream cheese or goat cheese at room temperature

Step 1: Line a baking sheet with parchment paper and turn on the oven broiler. Cut the bread into half inch slices and place on the cookie sheet. Drizzle the bread with 1 tablespoon olive oil. Place the bread in the oven for 2-3 minutes until the top is golden brown. Remove from the broiler and set aside.

Step 2: In a medium bowl, place the strawberries, 1 tablespoon olive oil, vinegar, mint leaves and a dash of salt and mix to combine. Let the mixture sit on the counter for about 5 minutes.

Step 3: Spread the cheese on each slice of bread. Divide the strawberry mixture evenly and top the bread with the strawberry mixture. Include a bit of the balsamic from the bottom of the bowl on each slice of bread.

---

Stay tuned for more Valentines Day recipes this week!

Until tomorrow friends.

Day 16. Recipe 16.

Guacamole seems like a simple dip to throw together. Afterall, it is just a few ingredients thrown into a bowl and smashed up. Do we need a recipe for something so simple?

Yes!

Unfortunately, there is some lousy guacamole out there friends like whipped guacamole or guacamole with peas.

"Oh, Barf!"

The below is a classic, delicious and party-worthy recipe. 

---

Easy Guacamole

adapted from Alton Brown's Guacamole Recipe

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium sweet white onion, finely chopped
• 1/2 jalapeno pepper, seeded and minced
• 2 small tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 2 cloves garlic, minced

Step 1: In a large bowl place the scooped avocado and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.

Step 2: Use a potato masher add the salt, cumin, and cayenne and mash. Fold in the onions, jalapeno pepper, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice and combine.

Step 3: Let sit at room temperature for 1 hour and then serve. 

---

Now, let's grab the chips and cheer for team guac!

Until tomorrow friends.

This post contains an affiliate link.

Day 15. Recipe 15.

Who knew five ingredients could make a fantastic and create a better-for-us breakfast? 

Chocolate.

Bananas.

Eggs.

Oats.

Maple Syrup.

Yes!

---

Better-For-You Chocolate Pancakes

adapted from the book "100% Real 100 Insanely Good Recipes For Clean Food Made Fresh" By Sam Talbot. {affiliate link}

• 3 ripe bananas mashed
• 3 large eggs
• 3/4 cup uncooked old-fashioned rolled oats
• 3 oz dark chocolate 70%
• (optional) dash of salt
• 1/3 cup real maple syrup
• (optional) whip cream

Step 1: Place the mashed bananas, eggs in a large bowl. Wisk to combine. Add the oats, chocolate, and salt (optional) to the bowl and stir to combine.

Step 2: Heat a large griddle or non-stick skillet over medium heat. Place 1/4 cup batter in the griddle or skillet and cook for 3-4 minutes on the first side. Cook until the edges seem crisp and bubbles appear in the middle. Flip and cook the other side for 2-3 minutes or until firm and brown. Repeat until all the batter is gone.

Step 3: Top the pancakes with maple syrup and garnish with whip cream. 

---

There were no "Oh, Barf!" here comments coming from our breakfast table. There was just silent happy munching.

Until tomorrow friends.

Day 14. Recipe 14.

This soup good for us. 

We should eat this at least once a week.

My kids gave it two "Oh, Barfs!" 

But then slurped it up anyway.

---

Roasted Carrot And Ginger Soup

adapted from "The Mediterranean Dish"

Cook time 1 hour / Prep time 25 min

• 3 pounds carrots, peeled
• 4 tablespoons extra virgin olive oil
• 1 tablespoons coarse sea salt
• 2 shallots minced
• 1 tablespoon fresh ginger, finely grated
• 5 1/2 cups chicken broth, divided
• 1 teaspoon coriander
• 1 teaspoon allspice
• 1 1/2 cup milk
• (optional) fresh mint for garnish, goat cheese and a bit more olive oil

Step 1: Preheat the oven to 425 degrees and line 2 baking sheets with aluminum foil.

Step 2: Chop the carrots lengthwise and place on the baking sheets. Drizzle with the 4 tablespoons olive oil and sprinkle with sea salt. Bake the carrots in a 425-degree oven for 45 minutes turning over the carrots mid-way through roasting. Remove from oven and let cool.

Step 3: Place the shallots, fresh ginger, carrots and 2-3 cups broth in a blender or a food processor. Puree together. Depending on the volume the machine can hold, the mixture may require smoothing in two batches.

Step 4: Transfer the carrot puree into an 8-qt stockpot and place on medium heat. Add the additional broth, coriander, and allspice. Stir to combine. When the soup starts to bubble, turn the heat to medium-low and stir in the milk. Once heated thoroughly, remove from heat.

Step 5: Place soup in serving bowls, garnish with fresh mint, goat cheese and a drizzle of olive oil.

---

Soups On!

Until tomorrow friends.

Day 13. Recipe 13.

Two special events happen this time of year: the Girl Scouts sell cookies and the big old game.

Both are super.

But sorry Super Bowl Number whatever, girls rule because who can sell us something faster than an adorable six-year-old in pigtails?

Nope, not even a 5 million dollar Super Bowl commercial.

Today, I bought a box (or nine) of these darling little sweets. I mixed them up and made them Super Bowl ready by stirring an entire box of Thin Mints to create Super Minty Crispies.

---

Super Minty Crispies

Makes 12 treats / approximately 25 prep time

• 2 oz unsalted butter
• 6 oz mini marshmallows
• 30 thin minty cookies (such as Thin Mints)
• 1/8 teaspoon salt
• 3 cups rice cereal
• 1/2 cup of mini white chocolate chips

Step 1: Butter a standard size muffin tin. Place 1 mint cookie upside down in the bottom of each muffin cup. Set aside. Place 18 cookies in a zip top bag and crush until fine with a rolling pin.

Step 2: In a large saucepan, melt butter on medium heat. It will melt, bubble, turn clear golden and finally start to turn brown. Keep stirring and scrape any butter bits from the bottom of the pan.

Step 3: Remove pan from heat and mix in the marshmallows until the marshmallows are melted and smooth with the butter. Mix in the salt, rice cereal, and crushed cookies. Stir until combined.

Step 4: Press a spoon full of the crispy mixture into each muffin tin on top of the mint cookie. Chill in the refrigerator for 10 minutes.

Step 5: Melt the mini white chocolate chips in a bowl, for 30-second increments, stirring every 30-seconds until smooth. Place the melted chocolate in a small zip-top bag, seal shut and snip off a tiny corner off the bag. Pull the muffin tin from the refrigerator and with a butter knife gently pull out each rice treat and flip over to reveal the cookie side. Pipe a football shape on top of the cookie. Let dry 1 hour before serving.

---

This recipe is a touchdown thanks to the Girl Scouts!

Until tomorrow friends.

Day 12. Recipe 12.

It's fantastic when something simple changes our lives. Take toast. It's just a piece of bread and yet so much can be done with a fundamental slice of crunchiness.

Like, getting kids interested in making something delicious in the kitchen.

Today's recipe was created by my kids. Sure, I helped, but together we developed this tasty treat inspired by today's Super Blue Blood Moon celestial event.

It was mind-altering to see them come up with ideas and thoughts on everything from the ingredients to the angle of the photography. My daughter suggested the lime juice; my son told me to photograph the toast on a black background. They both helped eat the blueberries while we all talked about the workings of outer space, stars, rocket ships and our moon.

So much goodness and learning came out of something so simple!

---

Once In A Super Blue Moon Toast

Serves 4 / 10 min prep time

• 1/2 cup frozen blueberries
• 1/2 teaspoon fresh lime juice
• 1 tablespoon blue agave syrup
• 2 oz cream cheese at room temperature
• 4 slices white bread
• 1/2 cup fresh blueberries

Step 1: Place the frozen blueberries, lime juice, syrup, and cream cheese in a blender and blend until smooth.

Step 2: Use a 3-inch cup, press the lip of the cup into the middle of the bread to create a circle shape. Insert the bread into a toaster and crisp until golden.

Step 3: Place the toast on a plate and slather the blueberry/cream cheese/lime spread directly on the circle of the toast. Sprinkle with fresh blueberries and repeat the process with the other 3 slices. 

---

Now my kids say "Enjoy the toast and the super blue moon!

Until tomorrow friends.

Day 11. Recipe 11.

Weeknight dinners can be plain, boring and downright dull. Sometimes we get caught in an endless cycle of same old same old. Trying something new seems just too much to handle.

And let's face it, sometimes we are just too chicken to try the new chicken.

Well, this recipe is guaranteed to make us all less of a chicken.

These rice bowls inspired by Ev Eats are pretty easy. The only hard part is the recipe requires three different pots or pans to whip up dinner.

Most of my family loved this recipe. It, however, did receive a one "Oh, barf!" rating. In the future, a little pineapple addition might go a long way to making these bowls delicious for a whole crowd.

---

Caribbean Chicken & Rice Bowls

Chicken

• 2 tablespoons ground cumin
• 1 tablespoons chili powder
• salt and pepper to taste
• 3-4 garlic cloves
• Zest and juice of 1 orange
• Zest and juice of 1 lime
• 2 large chicken breasts, diced
• 3 Tbsp. vegetable oil

Black Beans

• 2 tsp. vegetable oil
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 2 cans black beans, drained
• 1 tsp. smoked paprika
• salt and black pepper to taste

Cilantro-Lime Rice

• 1 ½ cups brown rice
• Zest and juice of 2 limes
• ½ cup cilantro, chopped
• salt and black pepper to taste

Chicken

Step 1: In a blender, combine the ingredients for the chicken marinade. Add the cumin, chili powder, salt and pepper, garlic, orange zest and orange juice, and lime zest and lime juice to the blender. Blend on high until smooth.

Step 2: Add the chicken to a ziptop bag and pour all the marinade over the chicken. Move the ingredients around to coat and allow the chicken to sit for at least 30 minutes, or overnight in the refrigerator.

Step 3: Heat a large nonstick skillet with vegetable oil over medium-high heat. Once the pan is hot, add the chicken and cook, 10-12 minutes or until browned all over and fully cooked. 

Black Beans

Step 1: Heat the vegetable oil in dutch oven or skillet over medium-high heat. Add the onions and garlic and saute for 4 minutes, until soft and golden.

Step 2: Add the black beans and paprika. Cook for 5-10 minutes. Add salt and pepper if desired.

Cilantro Lime Rice

Step 1: Cook the rice according to the package directions. Once the rice is ready, add the lime, cilantro and season with salt and pepper, to taste.

Divide the rice, chicken and black beans in bowls, top with avocado, tomatoes, and lime juice. 

---

Let me know how you like the chicken, little chickens.

Until tomorrow friends.

Day 10. Recipe 10.

We all get the afternoon slump. Around 2:00 pm we start to feel drowsy, sleepy and just plain spent. Reaching for a cup of joe seems reasonable or downing a cookie might pick up our blood sugar but what if today we made something different.

A cup of golden milk.

It's full of spices that might give us the kick we need to keep us alert, awake and energized.

---

Golden Milk 

Serves 2 - 8oz cups  / 20-minute cook & prep time

• 1 (13.5oz) can light coconut milk
• 4 oz water
• 2-1/2 tablespoons ground turmeric
• 1 tablespoon ground cinnamon
• 3-1/2 inch chunks fresh ginger
• A dash of black pepper
• 2-3 tablespoons real maple syrup
• (optional) 2 tablespoons coconut whip cream

Step 1: In a small to medium saucepan add the coconut milk, water, turmeric, cinnamon, ginger and black pepper. Wisk to combine.

Step 2: Place the pan on the stove top and turn the heat to medium. Once the liquid boils, remove from heat add the maple syrup. Let cool for 10 min.

Step 3: Divide the milk into two mugs and top with coconut whip cream and a dash of turmeric.

---

May your afternoon be golden and your day great.

Until tomorrow friends.

Day 9. Recipe 9.

Parties come and go, balloons pop and rainbows don't always appear after a rainstorm, but there is one thing that we can count on to make our day happy. They can be doused on a cake, bedazzled on ice cream or slathered on top of a cookie.

Beautiful, tiny, sweet, little sprinkles.

They say life is good. Life is fun. Let's celebrate!

Smitten Kitchen has a fantastic Confetti Cookie recipe. The below Piñata Cookies recipe was directly inspired and barely adapted from their recipe's flaky, buttery and saccharine goodness. The piñata influence comes from the fact these little delicious gems are bursting with rainbow fun. 

---

Piñata Cookies

• 3 cups (375 grams) all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 3/4 teaspoon fine sea or table salt

• 1 cup (8 ounces, 225 grams or 2 sticks) unsalted butter softened at room temp

• 1/4 cup (2 ounces, 55 grams or 1/4 of an 8-ounce brick) cream cheese softened at room temp

• 1 1/4 cups (250 grams) granulated sugar

• 1 large egg

• 2 teaspoons vanilla extract

• 1 1/4 cup rainbow sprinkles

Step 1: Heat oven to 375 degrees. Line two baking large sheets with parchment paper.

Step 2: Place flour, baking powder, baking soda and salt in a medium bowl, combine and set aside. In a stand-up mixer, cream butter and cream cheese for 3 minutes until fluffy. Add the sugar and blend for 3 more minutes. Add egg and vanilla and mix until combined.

Step 3: Add flour mixture to wet mixture and beat just until flour disappears. This dough might feel too soft to roll into balls. Let the dough chill in the refrigerator for approximately 10 minutes.

Step 4: Scoop balls of dough slightly smaller than golf ball size and roll them briefly in the palms of your hands. Drop them in a bowl of rainbow sprinkles and roll to coat evenly. 

Step 5: Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. Use the bottom of a drinking glass to press down on the cookies until they are about 1/4 to 1/2-inch tall. Bake for 9 to 10 minutes until they are lightly golden underneath. Remove from oven and let the cookies set on the baking sheet for a few minutes before transferring to a cooling rack.  Repeat with remaining cookie dough.

---

May your day now be full of happiness and sunshine.

And sprinkles. Lots and lots of sprinkles.

Until tomorrow friends.

Day 9. Recipe 9.

We have all done it. It's not how we want to start our day. We have good intentions and want to eat well and whole. However, the Jammy Biscuits that someone lovingly prepared the day before, call to us with their sugary goodness and win our choice for breakfast. We gobble down the overly saccharine treats only to feel sluggish and tired in an hour later.

That's not good energy, and our bodies know it. How can we start the day with something better for us and still satisfy our sweet tooth?

The answer is Paleo Zucchini Banana Bread Muffins.

The recipe, inspired by the recipe "Zucchini Coconut Lunchbox Bread," was found on I Quit Sugar by a good friend who is an excellent baker. In fact, my friend is so good at baking; I had no doubts this was going to be a sure thing and an instant classic.

Now, I did make a terrible mistake when I made these muffins, I overbaked them, which made them a bit dry. However, the overdoneness gave an excellent opportunity to slather on a bit of butter and make these anytime muffins extra satisfying.

---

Paleo Zucchini Banana Muffins

• 1 large banana, mashed
• 6 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup coconut oil, melted
• 2 tablespoons agave syrup
• 1 teaspoon apple cider vinegar
• 1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed)
• 3/4 cups coconut flour
• 1 tablespoon cinnamon, ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/3 cup shredded coconut, for topping

Step 1: Preheat oven 350 degrees. Spray a 12 cup muffin tin with cooking spray and set aside. 

Step 2:  Add banana to a large mixing bowl and mash with a fork. Add in eggs, vanilla, coconut oil, agave syrup, apple cider vinegar and zucchini and whisk to combine.

Step 3: In a medium mixing bowl, mix the coconut flour, cinnamon, baking soda, baking powder and sea salt. Fold the dry mixture into the wet mixture until you have a thick, dense batter. With an ice cream scoop, place 1 scoop batter into each cup of the prepared muffin tin.

Step 4: Place muffin tin onto the middle shelf in the oven and bake for 28-35 minutes. If the coconut on top is browning too quickly, cover with foil. Once cooked, remove from the oven and place onto a wire rack to cool slightly before eating. Place any remaining muffins into an airtight container and store in the refrigerator for up to 3 days or in the freezer for 1 month

---

Will you slather your muffins with butter or indulge with jam? Either way, it's good for all!

Until Tomorrow Friends.

Day 8. Recipe 8.

Some of us might like to tinker in the kitchen. We find new ways and reframe how we cook and eat on a daily basis. We don't just follow a recipe; we reinvent the recipe.

That's me sometimes. Whipping up something new in the kitchen makes me thrilled. I'm not the best cook, but I do make a hell of a cinnamon roll, and in recent years, a damn fine raspberry roll.

But they take a long time and lots of love to create.

Who has two days to make breakfast grand?

No one.

Here is where the recipe for Jammy Biscuits enters our lives.

It will only take about 10 min prep time and 25-30 min to bake.

And they are delicious, sticky, puffs of goodness.

---

Jammy Biscuits

Prep time: 10 min / Cook time 30 min / Serves 8

• 8oz frozen raspberries
• 1 tablespoon cornstarch
• 1/3 cup real maple syrup
• 2/3 cup brown sugar
• 4 tablespoons melted butter
• 1/2 teaspoon cinnamon
• 1 roll refrigerated biscuits (8 biscuits)

Step 1: Preheat the oven to 350 degrees. Line an 8" x 8" baking pan with parchment paper.

Step 2: In a medium bowl add the raspberries and cornstarch. Toss to combine. Now add the maple syrup and toss again with the raspberry mixture.

Step 3: In a small bowl combine the brown sugar, cinnamon, and melted butter.

Step 4: In the bottom of the pan add half the raspberry mixture. Sprinkle half the butter mixture on top of the raspberry mixture.

Step 5: Place the biscuits in the pan stacking them slightly on top of each other. The with the remaining raspberry and brown sugar mixture. Bake in the oven for 27-30 minutes at 350 degrees or until the biscuits are firm and fully baked.

---

Let me know if your morning was full of love and jammy goodness. 

Until tomorrow friends.

Day 7. Recipe 7.

When we were kids, the red, orange or green stuff was likely a special after dinner treat. When we were teenagers, we may have swiped a few sweet little shots from a friends party. It was there when we were sick and we needed hydration. It was always there for parties and holidays especially those involving grandma. 

It has taken different forms and shines in different molds. It has been a mainstay and a steady stream of delight in our lives for years.

However, is it me, or has gelatin started to quietly disappear?

Does anyone one eat gelatin anymore?

It is such an easy and lovely treat it's incredible that we don't eat it every day.

My family slurped up two pans in two days of the Jiggle Giggle Gelatin Hearts, and for the record, it did make us giggle a whole bunch.

No, "Oh, barfs!" here.

---

Jiggle Giggle Gelatin

• 3-3/4 cups white grape juice
• 4 packets unflavored gelatin
• 2 tablespoons honey
• (optional) heart-shaped pastry cutter

Step 1: Separate 3 cups grape juice in a medium saucepan, set on the stove top and turn the burner on medium/high heat. Bring the juice to a boil.

Step 2: Place the remaining 3/4 cup grape juice in a bowl and sprinkle all four packets of gelatin over the 1 cup grape juice. Let sit for 2 minutes.

Step 3: Carefully add the boiling grape juice to the bowl of gelatin and stir for 5 minutes. Add the honey and stir until dissolved.

Step 4: In a 13" x 9"- inch pan and place in the refrigerator for at 3 hours. Remove and cut with the heart cutter or into squares. 

---

Will you agree that watching these little gems does jiggle and giggle the heart?

Until tomorrow friends.

Day 6. Recipe 6.

Chances are we have all done it. Scrolling through social media or paging through a fancy new cookbook, we see a recipe that looks great and seems easy to make. Once, however, we are hands deep in chocolate and marshmallows, it becomes apparent that we have been tricked and duped into creating something out of our wheelhouse or pantry stock.

This might be the case for S'mores Truffles. 

The video from Tasty captivated me.

The oozing melted chocolate and marshmallow fluff mesmerized me.

The music made me want to dance right into my kitchen and whip up a batch of sweet little truffles.

My heart, however, will go on if I never make this recipe again. 

It was a sticky, goopy and hot mess.

But of course, my kids never peeped "Oh, Barf." They just quietly licked the marshmallow goodness right from their hands.

---

Salted S'mores Heart Truffles

(adapted from Tasty Salted S'mores Truffles Recipe)

• 1 pack graham crackers (or 1 1/2 cups graham cracker crumbs)
• 1 cup mini chocolate chips
• 1/4 tsp salt
• 12oz mini marshmallows
• 1 tablespoon corn syrup
• 12oz semisweet or dark chocolate chips
• 1/4 teaspoon coconut oil
• Coarse salt for topping
• (optional) small heart candies

Step 1: Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any large pieces). Add the mini chocolate chips and 1/4 tsp salt and mix well. 

Step 2: In a large microwavable bowl, melt the mini marshmallows and corn syrup for 1 min on high. Stir together. Combine the graham cracker mixture into the marshmallow mixture.

Step 3: Roll the combination into 1-inch balls and place on a wax paper lined baking sheet. Freeze for 15 minutes.

Step 4: Pour the chocolate chips into a microwave-safe bowl and add the coconut oil. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.

Step 5: Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Add the optional candy heart and cool until firm.

---

Maybe we could agree, creating a truffle and mess never tasted so good?

Until tomorrow friends.

This post contains affiliate links.

Day 5. Recipe 5.

It's hard to make the middle of the week happy, but that's why Tacos on Tuesday are always a great idea. 

What makes Tacos and Tuesday even better?

Chocolate.

Yes, Chocolate.

Slow Cooker Chicken Mole Tacos to be exact. Yes, the mole sauce contains 1/2 cup of chocolate and the recipe will make any humdrum, weeknight meal bright, flavorful and effortless.

Although the ingredient list long, the hardest part of this recipe was shopping for all the right stuff for the mole sauce. By the way, if you haven't tried adobe sauce, it's smokey, rich and delicious. I ended up using the other half of can with the chiles and blended up a batch of homemade salsa.

It's amazing what we can create in the kitchen when we are introduced to new stuff!

And this recipe did receive one "Oh barf. It's too spicy!" verdict.

So, family cook beware.

---

Slow Cooker Chicken Mole Tacos

(adapted from Cooking Light Slow Cooker Chicken Mole Tacos Recipe)

• 2 dried chipotle chiles
• 1 (28-oz.) can unsalted whole tomatoes
• 1 cup chopped yellow onion
• 3 ounces semisweet baking chocolate, finely chopped (about 1/2 cup)
• 1/4 cup raisins
• 1/4 cup unsalted chicken stock
• 1 tablespoon ground cumin
• 1 tablespoon canned adobo sauce {affiliate link}
• 1 teaspoon ground cinnamon
• 2 chipotle chiles, canned in adobo sauce {affiliate link}
• 3 - 4 large garlic cloves, smashed
• 2 pounds bone-in chicken thighs, skin removed
• 1 teaspoon kosher salt
• 12 (6-in.) homestyle flour tortillas
• 3 ounces Cotija cheese, crumbled (about 3/4 cup)
• 1/4 cup fresh cilantro leaves
• 1  thinly sliced avocado
• 2- 4 limes, cut into wedges

Step 1: Place chipotle chiles in a bowl; cover with hot water. Let stand 10 minutes. Drain; remove and discard any stems and the seeds. Process seeded chiles, tomatoes, onion, chocolate, raisins, stock, cumin, adobo sauce, cinnamon, chipotle adobo chiles, and garlic in a food processor until smooth.

Step 2: Sprinkle chicken with salt; place in a 6-quart slow cooker. Add tomato mixture. Cover and cook on low 8-10 hours. Place chicken on a cutting board; remove bones. Shred chicken into large pieces; return to slow cooker.

Step 3: Working with 1 tortilla at a time, heat tortillas over medium directly on the burner until lightly charred, about 15 seconds per side. Top tortillas with chicken mixture, cheese, avocado and cilantro. Serve with lime wedges.

---

Well, let me know if your Tuesday is happy and full of tacos.

Until tomorrow friends.