Category Archives: Desserts

FoodieBaby Turns ONE!

I can’t believe my little FoodieBaby is already ONE! Her BEACH-THEMED birthday party last weekend was A-M-A-Z-I-N-G! We felt so blessed by all of our family and friends who came to and helped with the party and I was pretty proud of my little girl for being somewhat undecided about sugar initially (even if it didn’t last) :).

I could go on and on about how much fun we had but, I’ll stick with letting y’all know the two major highlights…
The Ball Pit! Obviously, if you are 9 months- 3 years old, this is pretty much the best thing ever.

And, even better than a ball pit full of babies were these incredible cakes, made by my sweet, very talented friend, Molly. I have no idea how she pulled these off. She works full-time, has a toddler and apparently secretly works on decorating beautiful cakes! And, they tasted delicious! As shown below, FoodieBaby was kind enough to share some of her cake with Mommy and Daddy before tasting it and then getting it all over herself ;).

Making sure Mommy likes it before I taste it : /.

On to Daddy…

Clearly, she approved in the end. 🙂

Here are a few more pictures of decorations and guests (although, per usual, I wish we got more!).

Some of our favorite pictures from year one!

Feel so blessed that this many people have supported and loved on us over the past year!

Watching the birthday girl dig into her beach ball cake!

Finally, the beginning of an hour and a half gift-opening sesh for FoodieBaby the next morning! Spoiled much!?!???


Annual Wimberley Trip and Grapefruit Scones

Last weekend, we enjoyed some wonderful time with family and friends, staying on the Blanco River in Wimberley.

Not pictured: the many different kinds of pie we enjoyed several times a day. I’m not kidding…we literally ate pie for breakfast, a little after lunch and some after dinner most days we were there.

We didn’t eat Texas-sized servings and often just had a few bites or a little sliver but, it was pie all day, everyday nonetheless. Oh, and the cabins…

This picture doesn’t do it justice but let’s just say, it’s cleaner to be outside than inside when you stay in these cabins.

The prime hangout spot:

And, Ellie Grace met her first horse/donkey/pony thingy…

Seriously, what is this thing??

And, per usual, some precious pictures of my favorite little girl who now waives and says hhhaaaa (‘hi’) and loves performing for everyone. She also gained 3 new teeth over the past week! Fun times ;)…

Hhhaaaa!!! Hiiii!!!

With Grandpa.

With Cousin Molly. Sleepy baby!

Ok, sooo, after returning home without any pie in sight, rather than not eating sweets since I had had my fair share for a while, I decided to find a better solution to my problem–grapefruit scones. I’m using these to wean myself off of sweets and back onto grapefruits for breakfast. Okay, not really but it sounds good, right!? 😉

These provide a great, refreshing summer treat in the mornings!


–1 large grapefruit

–1/4 cup + 2 Tbsp sugar

–2 cups flour

–2 tsp baking powder

–1/2 tsp salt

–4 Tbsp butter

–1/4 cup heavy cream

–1/2 cup + 2 Tbsp plain Greek Yogurt

–1/3 cup powdered sugar (for icing)

–1 1/2 tsp milk (for icing)

Directions: Preheat oven to 450 degrees F. Zest half the grapefruit to get  Tbsp zest. Cut grapefruit into segments, discarding pith and peel. Squeeze remaining juice over a bowl and save 2 Tbsp of juice. Discard (or drink) remaining juice. Cut each grapefruit segment into 2-3 pieces. In a food processor, pulse sugar, zest, flour, baking powder and salt a few times. Add butter and pulse until butter is about the size of peas. Move mixture to a medium-sized mixing bowl. In another small bowl, combine and stir grapefruit juice, heavy cream and yogurt. Then, add yogurt mixture and grapefruit segments to the dry ingredients and stir until dry ingredients are incorporated. Turn out onto a lightly floured surface and pat into a circle, about 1 inch thick. Cut diagonally (like a pizza) and refrigerate for 15 minutes. Then bake until tops of scones are golden, about 15 minutes. While baking, combine powdered sugar and milk to make icing. When scones come out of the oven, drizzle with icing and let cool for at least 10 minutes.

Source: Adapted from Cooks Illustrated’s Cream Scones and Confections of a Foodie Bride

Fruit Skewers and Yogurt Dip

On Sunday, we went to a Super Bowl party with a bunch of our dear friends. Everyone was instructed to bring a little something to eat. Per usual, I went with a healthy party treat and, per usual, we came home with almost-empty tupperware. We loved this yogurt dip. If you take it to a party, I recommend putting on a plate WITH the fruit. I think some people thought this was ranch or some kind of strange chip dip. So, the little that was leftover, I’m attributing to the idea that people didn’t know what it was. And, I didn’t advertise it too much because guess who got to eat the leftover dip–with a spoon. straight. up. Mmmm!

This dip is great with pretty much any fruit so go crazy with your own fruit ideas!

Yogurt Dip Ingredients:

–2 cups plain Greek Yogurt

–1 Tbsp sugar

–1 Tbsp Honey

–1 tsp cinnamon

–1 Tbsp fresh orange juice

Directions: Whisk all ingredients together and serve! Easiest directions ever! 🙂

Source: Adapted from Confections of a Foodie Bride

There was one baby at this gathering so, someone got A LOT of attention! 🙂

A Holiday Treat {Pumpkin Chocolate Chip Muffins}

A couple weeks ago I made a batch of these muffins for Trey and myself. If you’ve been reading my blog, you’ve probably noticed that I like pumpkin anything and, as I mentioned last week, Trey wants his breakfast on the go. It’s safe to say that these are more like dessert than breakfast but who doesn’t like dessert FOR breakfast!?

I honestly didn’t think these muffins would be that good. After all, this recipe is super easy…definitely not muffins from scratch! But, to my surprise, they were that good! They were so good I decided to make another batch to take with us to Trey’s grandparents’ house over Thanksgiving. And, I knew I had sweet potato casserole, pecan pie and other delicious family favorites to compete with. (Okay, I really can’t compete with that Louisiana home cooking but these pumpkin chocolate chip muffins didn’t last long!)

If you have a holiday potluck for work or for fun and don’t have much time, these make for a good treat (you know, if you can’t make that potluck salad)! Or if you just want some holiday goodies to keep around, try these out. Trey ate these for breakfast almost every day for about a week…I preferred them for dessert later in the day.


–1 box yellow cake mix

–1 egg

–1 can pumpkin (15-16 ounces)

–1 tsp cinnamon

–1 cup chocolate chips

Directions: Preheat oven to 350 degrees F. Mix all ingredients and pour into lined or greased muffin pan. Bake for about 22 minutes or until a fork or toothpick comes out clean. I made 18 muffins with one batch but you could make 24 smaller muffins.

So easy and so delicious!

Pumpkin Pancakes

Let me start by saying I have started running again. If you haven’t noticed, I have been making a lot of breakfast carbs.  Sooo good! I forgot how much your body craves those tasty carbs when you are logging lots of miles!

I confess, I did take major shortcuts with these but they turned out great. And, although I made enough to get me through several meals, they only got me through two—there was some definite gluttonous eating going on in our household after these were made! Like I said before, cinnamon is my favorite spice! And, who doesn’t like pumpkin!?

Nom, nom, nom!

To make this greatness, I bought organic whole grain pancake mix, added an egg, milk, vegetable oil, ½ cup of canned pumpkin and 1 Tbsp of cinnamon. If you use the box recipe, make sure to add a little extra milk to help thin the pumpkin.

Pumpkin Yogurt

These are a few of my favorite things!…

One thing I love about Fall is that I feel like I have an excuse to turn any kind of normal food into a pumpkin-flavored dish. People can’t judge me—it’s fall! Anyone who judges would be deemed boring and un-festive—anti-holidays, if you will.

Pumpkin yogurt was discovered in my kitchen today for two reasons:

  1. I love yogurt but hadn’t eaten it in a couple months. Why? Well, I’m glad you asked. I have a baby whose tummy initially didn’t tolerate dairy very well and a mommy who didn’t tolerate cleaning up baby throw-up very well (yes, I’m breastfeeding). It was time for dairy to slowly start becoming part of mommy’s diet again! Woohoo!
  2. I had a lot of left over pumpkin after making pumpkin chocolate chip muffins last week!

So, I used Greek yogurt, a couple spoonfuls of canned pumpkin, a few dashes of cinnamon and a little maple syrup to make this deliciousness!

And, waalaa:

Why Greek yogurt? First of all, it tastes so yummy! Also, Greek yogurt has much more protein than other yogurts and is less processed. Give it a try–it’s worth the extra $$!