Building Memories: Baking with My Grandson

Oh how I love this Little Man. ❤ My grandson is a big helper, and he has mad stirring skills! Just look at him. Little Man likes to help in the kitchen sometimes, so I asked him if he would want to help me bake some chocolate zucchini cake.

I needed to make some for my coworkers, and told him I’d leave a cake at his house as well. He was good with helping so, while his mom was looking for a job not long after they moved to the area, Little Man and I baked.

He was so good about washing his hands. I measured out all of the ingredients and he showed me his crazy good dumping skills.

Little Man was very impatient while spreading the cream cheese frosting. I’d put a scoop on the cake, he’d move the butter knife over it once, then stick his hand through the frosting and into the cake to taste it. What a goober! I had to finish that part on my own.

We chatted about a lot of things while we were making this cake, and we laughed so much. I’ll always cherish our baking time. The memories will, hopefully, stay with me forever.

Little Man is a hoot to bake with. We’ll be making a chocolate mayonnaise cake with peanut butter frosting next. I know these things are not healthy, but they are a nice treat once-in-a-while, and my coworkers appreciate a treat on occasion.

Shannon

Peppermint Coconut Cream

Here is another coconut cream recipe that is quick and easy to make, and can be catered to your own tastes. Some of you will like more peppermint flavoring than others, so experiment to see what works for you.

The creams I am making, such as this one and the vanilla coconut cream, are far healthier for me than dairy-based creams. I’m thankful to have them for topping my fruit and desserts. They also goes well with the chocolate sauce I like.

This peppermint recipe is particularly good for the holidays.

Ingredients

1/2 of a 13.66 +/- can of organic coconut cream

10 to 12 drops of pure peppermint extract

  1. Put half the can of coconut cream into a small bowl.
  2. Place the rest of the cream into a container, cover, and place in the refrigerator until needed.
  3. Put 10 to 12 drops (give or take, depending on your preferences) of pure peppermint extract on the cream.
  4. Mix the cream and peppermint together until well combined.
  5. Pour into a canning jar and cover.
  6. Label the jar and place in the refrigerator to chill.

Photograph copyright 2017 by Shannon L. Buck. http://www.lulu.com/spotlight/shannonbuck

 

Tips

  • Try other flavorings, such as lemon or almond.
  • Try to find coupons or wait for sales to save money.

Serving Suggestions

  • Serve over a Paleo brownie.

Enjoy!

Shannon

Vanilla Coconut Cream

This coconut cream recipe is so quick and easy to make, and can be catered to your own tastes. Some people may like more vanilla flavoring than others, and that is fine.

Vanilla flavoring is so good, I may try others in the future.

This cream is far healthier for me than dairy-based creams, and I’m so thankful to have it for topping my fruit parfait and other desserts.

Ingredients

1/2 of a 13.66 +/- can of organic coconut cream

6 drops of pure vanilla extract

  1. Put half the can of coconut cream into a small bowl.
  2. Place the rest of the cream into a container, cover, and place in the refrigerator until needed.
  3. Put 6 drops (give or take, depending on your preferences) of pure vanilla extract on the cream.
  4. Mix the cream and vanilla together until well combined.
  5. Pour into a canning jar and cover.
  6. Label the jar and place in the refrigerator to chill.

Photograph copyright 2017 by Shannon L. Buck. http://www.lulu.com/spotlight/shannonbuck

Tips

  • Try other flavorings, such as orange or peppermint.
  • Try to find coupons or wait for sales to save money.

Serving Suggestions

Enjoy!

Shannon

Berry Parfaits

I love Parfaits. I like to pretty them up for the children, to turn them into special treats.

  • I put them into sundae cups for a nice treat. Or I use decorative bowls.
  • I have real tea-spoons with long handles that I place in the cups.

Berries are healthy and should be a part of everyone’s diet, with the possible exception of babies. My daughters and the daycare children love these, as do I.

  • Use any type of berries you like, and or combination of berries.
  • Use coconut cream, flavoring it if you’d like with pure vanilla or mint extract.
  • Add toppings such as fresh cherries or dried fruit, if desired.
  • Add seeds or nuts to the top.

All you do is:

  • Put a tablespoon of cream in the bottom of the cup.
  • Layer coconut yogurt and berries until you get to the top.
  • Add your choice of topping(s).

These parfaits are great for:

  • Daycare children to make.
  • Hot summer days.
  • Party treats.

They make great:

  • Snacks.
  • Breakfast ideas.
  • Desserts.

Enjoy!

Shannon

P.S. If you have any parfait ideas that you’d care to share, please post them in the comments. Thank you.

Shannon

 

Watermelon and Blueberries with Coconut Cream

I love melons and berries, and find combining the two makes for some tasty recipes. These combinations are great for spring and summer.

This recipe makes a great side dish to any meal, but will also make a delicious snack or dessert.

Ingredients

1 cup cubed or balled seedless watermelon

½ cup blueberries

2 to 3 tablespoons coconut cream flavored with pure vanilla or mint extract to taste

  1. Rinse the blueberries well. Lay them out one towel and pat dry with a towel.

  2. Place the watermelon and blueberries in a salad bowl, and top with coconut cream.

Tips

  • To save money, use fresh produce from your own garden.

Serving Suggestions

Shannon

Strawberry Cream Surprise

I love strawberries, and I love coconut. I love mixing coconut cream with pure extracts to come up with different flavorings. This recipe uses pure mint extract.

Add add different toppings to this for variety, choosing something different each time you make it.

Ingredients

Serves: 1

sundae cup

long-handled tea-spoon

coconut cream flavored with pure vanilla extract to taste

3 large sliced strawberries

1 teaspoon baker’s cocoa

  1. Put a few tablespoons of cream into the bottom of a small sundae cup.
  2. Sprinkle with the baker’s cocoa and give it just a little mix.
  3. Add the sliced strawberries.

Tips

  • Grow and/or pick your own strawberries to save money.
  • Try using a different type of pure extract, such as almond or vanilla.

Serving Suggestions

  1. Serve for breakfast with a turkey based egg scramble.
  2. Serve for dessert or a snack.
  3. Serve for lunch or dinner with a casserole.

Shannon

 

Fruit Parfaits

I love Parfaits. I put them into the sundae cups for a nice treat. I have real tea spoons with long handles that I place in the cups to add just a little fanciness to this treat.

Ingredients

any type of fruit that you like, and you can mix and match them

coconut cream flavored with pure vanilla, citrus, or mint extract

toppings such as cherries, crushed almond slivers, or unsweetened coconut cream.

  1. Put a tablespoon of cream in the bottom of the cup.
  2. Layer the cream and fruit until you get to the top.
  3. Add your choice of topping(s).

Tips

  • These parfaits are great for daycare children to make, though adults may need to cut (or supervise the cutting of) the fruits.
  • They are refreshing on a hot summer day.
  • And they make great party treats.

Serving Suggestions

  • Serve at breakfast with an egg scramble.
  • Serve for a dessert or snack.
  • Serve as a side with lunch or dinner.

Enjoy!

Shannon

P.S. If you have any other parfait ideas that you would care to share, please post them in the comments section. Thank you.

Blueberry-Strawberry Parfait

I love parfaits during the spring and summer months. This berry based parfait is easy to make for a quick snack any time, and a little dark chocolate can be added if it is to be consumed as a dessert.

Ingredients

blueberries

strawberries

coconut cream flavored with pure vanilla extract

unsweetened coconut flakes (optional)

Paleo granola (optional)

dark chocolate chips (optional)

  1. Rinse the berries well, and lay them out on a towel to dry for a few minutes.

  2. Slice the strawberries, disposing of the tops.

  3. Layer the ingredients like so: Coconut cream, blueberries, strawberry slices. Do this, being sure the top layer is of coconut cream when done. Sprinkle Paleo granola over the top, and some dark chocolate chips if desired.

Tips

  • To save money, grow your own berries.

  • Try other berries when in season.

Serving Suggestions

  • Serve with a vegetable-based salad on a warm day.

 

Shannon

Chocolate-Banana Pudding with Berries, and a Smoothie

I admit it. I love chocolate. I don’t know too many women who don’t. However, I’m trying to eat healthier foods. Traditional chocolate desserts are a no-no, and I comply with that most of the time. When I really want chocolate and am at home, chocolate pudding is a dessert I enjoy. Because there is only one of me, I don’t eat the whole thing, but I do take half and make a smoothie for the next day. Both recipes are below.

Just let me say that I had never had an avocado, so I had no idea what this might taste like starting out. I was pleasantly surprised when I made the pudding and the smoothie. I still have never had just an avocado, but I do know I like it mixed in with other foods.

Avocado is not necessarily cheap, mind you, which means I don’t make this often. One costs me about .98. I can get more kiwi or bananas for the price, which is what I often do with a portion of my fruit money. But for only a once in a while treat, this is perfect.

Chocolate-Banana Pudding with Berries

Ingredients

1 chocolate-banana pudding recipe (I use this Paleo one from Paleotable.com)

2 large strawberries, the green cut off

a few blueberries

  1. Make the banana pudding recipe according to the directions on Paleotable.com.
  2. Mix with a blender and taste. If it’s not chocolatey enough for you, and another tablespoon of the cocoa powder.
  3. Chill for an hour or so, then split half the pudding between two small cups or bowls.
  4. Top with diced strawberries, and a few blueberries.
  5. Refrigerate the other half, covered.

Chocolate-Banana-berry Smoothie

Ingredients

1/2 of the chocolate-banana pudding recipe above

1/3 cup full-fat coconut milk that has been refrigerated over night

a few strawberries, greens cut off

a handful of blueberries

  1. Place everything into a blender.
  2. Cover and blend until combined.

Tips

  • Buy coconut milk on sale, preferably with a coupon, to save a little money.
  • Try adding strawberries or other berries to the smoothie.
  • Top the pudding with apple slices for dipping.

Serving Suggestions

  • Serve the pudding over a Paleo brownie, or with fruit slices for dipping.
  • Serve the smoothie for breakfast, with eggs on a bed of spinach.

Have a great day!

Shannon

Melon Parfaits

I enjoy my parfaits with vanilla or mint flavored coconut cream when consuming them as a snack or dessert, but can also be used as a side at lunch or dinner. This is a refreshing dish to have on a warm day.

Ingredients

1/8 cup diced cantaloupe

1/8 cup diced honey dew melon

1/8 cup diced watermelon

coconut cream flavored with pure vanilla or mint extract

1 tsp crushed almond slivers or unsweetened coconut flakes

  1. Place a tablespoon of cream at the bottom of a tall, clear glass.

  2. Put the cantaloupe into the glass, and top with another tablespoon of cream. Spread the cream over the cantaloupe.

  3. Add the honey dew and spread another tablespoon of cream over diced melon.

  4. Add the watermelon, and add more cream.

  5. Top this with a teaspoon crushed almond slivers or unsweetened coconut flakes.

Tips

  • Top with berries rather almonds or coconut flakes.

  • To save money, grow your own melons and berries.

Serving Suggestions

  • Serve parfaits with a casserole.

  • Serve in place of salad with meat and sweet potato meals.

Enjoy!

Shannon