the ultimate little miss blog

July 11th

Ready, Set, Weekend with The Garden of Eatin’

We’re missing Hannah like crazy this week but we’re also psyched to announce our new writer for this weekly column on our blog. Please give a warm welcome to Debi Traub aka The Garden of Eatin‘. Debi has been turning heads by making art out of food. We look forward to her Instagram feed daily always wondering what she’ll do next! Now she’ll be sharing her super easy recipes with us weekly and we hope you’ll follow along!
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THE ONLY CHOCOLATE CHIP COOKIES
*Adapted from Second Helpings Please
So I know it’s Summer and you can’t wait to get OUTSIDE but what if the forecast is 90% chance of thundershowers and you are forced to bake cookies while waiting for the sun to return? Well, here’s a little something from The Garden of Eatin’ to keep you occupied while dancing to the tune of “rain rain go away come back another day”.  If you happen to make these and for some reason they do not become your favorite chocolate chip cookie recipe you need to call me and we can talk about what went wrong…I’m guessing it was your oven or you didn’t let the butter soften or you accidentally left out a key ingredient due to a lightning strike that scared the *%$# out of you. I have made these cookies for the past 30 years and have been confident enough to distribute them as gifts during the holidays to the likes of my mailman and waste management contractors (I’m talking about the garbage guys….who deserve a nicer title for G-d sake).  These will not disappoint even a finicky cookie gobbler. They are super easy to make and the house smells like bakery heaven when they are in the oven. Convinced to try them? I think so.
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(more…)

xx, Seri

categories: Baking, Guest Post, Little Miss Foodie, Sweets, The Garden of Eatin'

July 4th

Ready, Set, Weekend with Hannah Baker

It’s sad for me to say that today will be the last day Hannah writes for LMP. However I am very proud and excited to announce that next week Hannah will begin her new venture with Brides Magazine. Hannah: I am so lucky to have met you. You are a star and I know you will do great with your new position. I’m so thrilled for you and know you will shine in your life to come! Wishing you great success and all the best.
Thank you for the great posts over the past few months. We love your style and your great recipes!

Without further adieu, here is Hannah’s last post…made with love for America’s big day – Happy 4th Y’all!
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For the 4th of July, I threw all inhibitions to the wind and concocted a truly decadent dessert for all you Americans celebrating our independence.  Well, no chocolate is involved but it still feels decadent to me.
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Ingredients for the Cheesecake filling: 
1 tsp lemon juice
1 cup sugar
1 cup Greek Yogurt
1 (8 oz) package of cream cheese
1 container Cool Whip
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Layers: 
1/2 cup graham crackers (crushed)
1/2 cup Nilla Wafers (crushed)
Strawberries (sliced, around 1-2 cups)
Raspberries (around 1-2 cups)
Blueberries (around 1-2 cups)
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Directions: 
Mix the lemon juice, sugar, yogurt, and cream cheese together until blended. Slowly fold in the Cool Whip. Put in a ZipLock bag and snip one of the corners so you can easily fill layers for the parfaits.
Mix the graham and Nilla Wafers together and put on the bottom layer, saving some for garnish.  Make the next layer a red berry (i.e. the raspberries or strawberries) and then a layer of the cheesecake filling, and then the blueberries, continuing until you run out of ingredients, alternating layers to make the red white and blue pattern! Finish the parfait with a little layer of the cheesecake mixture and a small sprinkling of the crumbled cookies.
This is my last post on LMP, so I say…Happy birthday America, and I have truly enjoyed sharing all of my fun recipes with you wonderful readers.
XO  Hannah
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xx, Seri

categories: Dessert, Dinner Party, Food, Guest Post, Holidays, Little Miss Foodie, Summer Menu, Sweets

June 27th

Ready, Set, Weekend with Hannah Baker

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Guys, I know I say this every week but for real this is the easiest thing you’ll ever make. It’s cookies…with 3 ingredients. Ok let me preface that by saying they’re “cookies”, like a healthy version that you kind of mold into looking like cookies but don’t exactly taste like your run of the mill soft bakes.
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They kind of taste like super condensed banana bread, but are healthy enough you can eat them for dessert with no remorse and maybe even have a couple for breakfast! And, I don’t have kids but I assume younger kids may be able to be easily tricked into thinking they’re dessert. My friend Amanda introduced them to me and after I made them I wished I had tripled the recipe! Highly addictive.
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Ingredients (makes 6 smallish “cookies”):
1 banana
1/2 cup dry oats
1 tb chocolate chips
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Mix the above together in a food processor, grease a cookie sheet, and bake at 350 for 15 mins! Easier than pie!
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-Hannah

xx, Seri

categories: Baking, Breakfast, Guest Post, Healthy, Little Miss Foodie, Sweets

June 25th

No Brainer Dreamsicles by The Garden of Eatin’

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I think by now you know that here @thegardenofeatin I’m obsessed with easy recipes which require a minimal amount of ingredients. Well folks, this frozen treat CANNOT be more simple to make. Haul yourself into the kitchen right now because you need to create these magical treats on a stick. Here’s what you need to do…..
Open your fridge. Look inside – most likely to the left in the back on the second shelf you should have a container of yogurt…preferably Greek. How did I live without Greek yogurt for my entire life? And what took the Greeks so long to mass produce this dairy product? These are questions I need answered but not right now. Now open your fruit drawer and see if you have any peaches (4 to be exact) ….if you only have 3 peaches and 1 nectarine you can improvise and substitute one for another or if you don’t have peaches you can use ANY form of berry that you have hanging around…no one will judge you.
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Let’s grab that yogurt container and those fruities and get going because the only difficult part of making this recipe is waiting for these suckers to freeze.
HOW TO:
12 oz of any flavour non-fat Greek yogurt (I used ZERO fat….which is even better for bikini season)
4 peaches or nectarines, peeled – remember, you can sub berries if you don’t have peaches/nectarines
(I hear you thinking out loud….why are there only two ingredients listed here…she must have forgotten to write something above OR while cutting and pasting she neglected to PASTE)
NO.
There are really and truly only 2 …YES 2 ingredients needed for this deliciousness. Wouldn’t life be grand if every recipe was 2 ingredients? Perhaps.
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Fill the popsicle mold up halfway with the greek yogurt.
Freeze for at least 3 hours.
Purée the peaches or berries in blender and pour into the *ice pop mold.
Add the popsicle sticks.
*Here’s a little trick for you. I recently purchased a really cool ice pop maker by FOX RUN which comes with an aluminum top that has little slits for the sticks. I made a batch of blueberry ice pops last weekend and had a huge fight trying to release that top from the mold. So as to avoid throwing the whole thing against the wall this time around I simply stuck the sticks in and covered the mold with tin foil! Easy and no need to wrestle with the stupid thing.
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Freeze for another 3 hours and…..
THAT
IS

IT
These are totally worth the 6 hour wait…. similar to flying from here to London to see the Crown Jewels.
xoxo Debi
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xx, Seri

categories: Dessert, Dinner Party, Guest Post, Kids eats, Little Miss Foodie, Little Miss Mommy, Summer, Summer Menu, Sweets, Toddler activities, Toronto

June 11th

Homemade Froyo with the Garden of Eatin’

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Hi!! The Garden of Eatin is back this week to bring you a family friendly favorite. The sun is shining and it’s getting stinkin’ hot outside so what can you make that’s quick (except the waiting for it to freeze part), easy and budget friendly? Helloooo! Homemade FROYO! I’ve always been obsessed with kitchen gadgets but have never allowed myself to buy an ice cream maker. When I researched frozen yogurt recipes I came across one that doesn’t require another kitchen appliance that will inevitably end up sleeping next to my fondue set which I last used in 1981.
The best way to produce an interesting treat in your home is to try it first on unsuspecting rent-free tenants……my boys. Even if the food product is inedible, it somehow seems to disappear into their bodies. That’s the beauty of having sons with appetites the size of a small country. Just for information purposes only….we have a local froyo shop around the corner, you know the type of operation I’m talking about.
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Step one enter the store.
Step two grab a giant cup.
Step three grab a bunch of tiny taste testing cups.
Step four pull down the levers of at least 6 flavours into your giant cup.
Step 5….pile on the toppings…oh those toppings!
Step 6…weigh your cup and wonder how in the world a “low-fat” cup of frozen yogurt can be tipping the toledo’s at over 2lbs. Gaaahhhh!  Oh who cares.

This week I attempted to recreate the classic froyo and lo and behold this vision of beauty came into our lives. The recipe is super easy, which if you get to know me you will understand that making anything with over 5 to 7  ingredients makes me shvitz ( sweat ). Try this recipe and let me know if it’s worth its weight in deliciousness. Oh and by the way…when no one was looking I baked up a batch of giant peanut butter chocolate chip cookies, slapped some FroYo in between 3 of them and jacked it up into a super fun decadent dessert.

Homemade Froyo by The Garden of Eatin
Ingredients
6 cups mixed berries – I used strawberries raspberries blueberries and blackberries, but you can use one or all
2/3 cup  instant dissolving fruit/berry sugar
2 tbsp freshly squeezed lemon juice
2 cups  Balkan-style plain yogurt, Greek or 2% plain yogurt
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Preparation
In a food processor (yes a food processor), whirl together fruit, sugar and lemon juice until smooth. Add yogurt; whirl until blended. Stick your finger in and taste it…I know you want to.
Press though sieve into 2 x 9-inch square metal cake pans; freeze until almost solid, about 1-1/2 hours. Break up the froyo and puree in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. (Make-ahead: Freeze for up to 1 week.)
xoxo
Debi
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xx, Seri

categories: Dessert, For Mom..., Guest Post, Kids eats, Little Miss Foodie, Little Miss Mommy, Summer Menu, Sweets, Toronto

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