the ultimate little miss blog

September 5th

Ready, Set, Weekend with the Garden of Eatin’

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Excuse me but where did the Summer go? You have to realize that it’s the only time of year I like BUT I do have some negatives and positives I want to talk about when it comes to the FALL season.
Here’s my list:
POSTIVES/NEGATIVES
1.    POSITIVE -The kids go back to school! (which in my case translates to a NEGATIVE because of the C.C.M.D.R. (Crazed Carpool Mothers Driving Recklessly…yes…you know who you are).
2.    POSITIVE -The leaves start changing colors, beautiful to look at, NEGATIVE – a major pain in the butt to clean up from the yard.
3.    NEGATIVE- There’s a chill in the air, POSITIVE-  out with the humidity – in with better hair days.
4.    POSITIVE – Local produce is in abundance, Apples, Apples and more Apples – ANOTHER POSITIVE/NEGATIVE – I’m going to BAKE like there’s no tomorrow and will be going to the gym more to work off the calories!
5.    NEGATIVE – Transferring my beloved Summer clothes to another location in the house, POSITIVE – bring on the FALL clothing that’s cozy and toasty.
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SO let’s lead into Fall with a neat little crisp recipe that I have been using for YEARS and is a family favorite. At this time, we still have an abundance of local peaches so I bought a case and used them in this recipe with some fresh blueberries BUT I normally make this with local APPLES and it is the best! It’s quick, it’s easy and your kitchen and entire home will smell divine from the cinnamon, brown sugar and oats baking in your oven. I wish I could wear this FRUIT CRISP as a cologne.
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HOW TO’s:
6 cups peeled sliced fresh peaches OR Baking Apples ( Granny Smiths are my fave)
2 cups blueberries
1/3 cup brown sugar, packed
2 tablespoons all-purpose flour
2 teaspoons cinnamon
Topping
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/4 cup brown sugar, packed
3 tablespoons melted butter
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Combine peaches and blueberries in an 8 cup casserole OR small individual ramekins.
In a small bowl, combine sugar, flour and cinnamon.
Add this mixture to the casserole.
Mix well with fruit.
For the topping, combine rolled oats, sugar and cinnamon.
Pour in the melted butter and combine, then sprinkle over fruit mixture.
Bake at 350°F for 40 to 45 minutes until mixture is bubbling, fruit is fork tender and the topping is nicely browned and crunchy.
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Serve warm or cold and for an extra special treat I like to plop a nice scoop of French vanilla ice cream on the side. Super delish and yummy!
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See ya next week with a breakfast recipe that you will LOVE.
xoxo
Debi @thegardenofeatin

categories: Baking, Dessert, Dinner Party, Food, Guest Post, Little Miss Foodie, Sweets, The Garden of Eatin'

August 29th

Ready, Set, Weekend with the Garden of Eatin’

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I have a confession to make. Ready? I love ice cream. I love it so much I could swim in it. Waaaaaay back when I was a kid, I remember going to the convenience store to peer into the freezer box hoping my dad would buy me one of those small sundaes that came with a mini tongue depressor. How did we not get slivers from that wood? So who’s been to the local ice cream shop lately? Have you noticed that a regular scoop has gotten smaller and it’s the same price as a glass of wine at a fancy restaurant? There’s an ice cream conspiracy going on here. Is this commodity going up in cost when there’s unrest in certain countries? I believe so. I have no idea what the reason is behind the national ice cream crisis but there are no excuses now. YOU CAN MAKE YOUR OWN AT HOME…..without an ice cream machine.
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Leave it to @marthastewart to come up with a no fuss, no muss and best of all NO CHURN recipe that’s so easy even a kid can make it with a little help from a grown up. What’s even cooler is creating your ice cream in custom flavors for a great effect. I find the most wonderful treasures in my fridge fruit compartment and just whip them into the vanilla churn recipe. Delish, pretty, tasty and totally genius!
Here’s the skinny on no churn ice cream…..I will give you two versions to try and you tell me if this is too hard.
VERSION 1
“Banana Ice Cream”
What you need:
A banana
Okay?
That’s what I’m talkin’ about. ONE BANANA!!!
Now that you are over the fact that you are going to make ice cream out of one stinkin’ ingredient here’s the way you do it.
FREEZE YOUR BANANA. Still with me?
Now place that frozen banana into a food processor and process for a while. Patience…patience….it will eventually form into ice cream consistency. IT WILL!
Once it does, scoop and place into a serving dish, top with sliced almonds, sprinkles or chocolate sauce. Watching your waistline? Skip the toppings and you have an amazing low fat indulgence.
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VERSION 2
“No Churn Vanilla Ice Cream”
What you need:
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
2 cups cold heavy cream
DIRECTIONS
In a medium bowl, stir together condensed milk and vanilla. In a large bowl, using an electric mixer or your mixmaster, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.
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Now that you know the HOW TOS let us know how it goes! Tag us @littlemissparty & @thegardenofeatin on your instagram and hashtag your photo with #imadethisicecream! We would love to see how creative you were with these recipes. READY, SET ….GO !
Debi @thegardenofeatin
xoxo

In light of Aunt Debi’s incredible ice cream making coupled with the fact that (SADLY) summer is ending…we are giving away an ice cream party in a box for 4 so you can keep summer living on in your home! Follow Aunt Debi’s instructions above and tag us on Instagram to win. Entries can be made through both the Little Miss Party and the Garden of Eatin’s feeds. Winner will be announced next Friday September 5th. Good luck!

categories: Little Miss Foodie, Summer Menu, Sweets, The Garden of Eatin'

August 22nd

Ready, Set, Weekend with The Garden of Eatin’

I’m back again this week with an awesome dessert that will “wow” your family and guests!  Lately, I have been trying to copycat recipes and transform them from high fat to low fat.  Well this is a classic brûlée that is super easy to make, 4 ingredients, pretty to serve and won’t tamper with your waistline.
Here’s what you need to do…
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10 medium-large strawberries, quartered
1 cup of fresh blueberries ( you can mix and match your fruits here….nothing wrong with getting creative and just using whatever you have in the fridge, I would suggest berries and stone fruit for a good time)
1/2 cup plain greek yogurt, 2% or whole or low fat, (you choose the fat percentage depending on what size your skinny jeans are and whether or not you can’t close your zipper lately)
1/2 teaspoon vanilla extract
2 teaspoons + 2 tablespoons turbinado sugar, divided (* if you can’t find or don’t have Turbinado Sugar you can always substitute brown sugar….if you don’t have brown sugar you will need to haul yourself into the car and go to the grocery store unless you want to attempt to make this with white sugar….I’m pretty sure you can torch just about anything)
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1. In three medium ramekins or six small ones, fill each about 3/4 of the way up with your berries.
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categories: Baking, Dessert, Eggs, Guest Post, Little Miss Foodie, Restaurant review, Sweets, The Garden of Eatin'

August 15th

Ready, Set, Weekend with the Garden of Eatin’

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Remember snow cones from the corner store when we were youngsters? The crushed ice and sweet syrup flavors and the leftover tongue stain were the best! Well this week The Garden of Eatin kicked up the kid’s version of this summertime treat with a splash of hard liquor. Ya that’s right…bring on the boozie cones baby!
Here’s the best part of making these….each recipe only has a few ingredients (which as you know is the only way I like to roll) and they are so stunning I actually can’t look at them.
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As a side note, I have no idea how I came up with these recipes because I lead a boozeless existence and only drink a mix of cranberry juice and water. The only time I will ever let loose is with the occasional shot glass of Manischewitz (which happens twice a year). My husband has saved so much money over the years of me NOT ordering a drink with my meal he could clearly have purchased me a boat by now.
If you do happen to have boring guests like me or the kids are joining the party,  just forget the booze. These drinks will still be just as delish.

Directions for all the recipes are basically the same:
* Add the sugar and the water to small saucepan over medium heat.
* Stir until the sugar dissolves and remove from heat to let cool.
* Once the syrup has cooled, add the fruit.
* Mash the berries or fruit to a pulp, then strain through a fine mesh strainer.
* Add the lime or lemon juice and the booze, and set in the refrigerator to chill.
* Once chilled, drizzle over a cone packed full of crushed ice.
* Garnish with your fruit & serve!
Could this be any better? NO.
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Strawberry Dreams Forever
Ingredients:
* 1 cup halved strawberries
* 1 1/2 oz lime juice
* 1/2 cup sugar
* 1/4 cup water
* 3 oz white wine or white brandy
* strawberry slices for garnish
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Blackberry Shmackberries
Ingredients:
* 1 cup blackberries
* 1 1/2 oz lemon juice
* 1/2 cup sugar
* 1/4 cup water
* 3 oz vodka or gin
* blackberries for garnish

Key West Slims
Ingredients:
* 1/2 cup lime juice
* 1/4 cup sugar
* 1/4 cup water
* 3 oz vodka
* key lime wheels for garnish

Don’t Tango with my Mango
Ingredients:
* 1 cup chopped mango
* 1 oz lime juice
* 1/4 cup sugar
* 1/4 cup water
* 3 oz tequila or vodka
* Mango for garnish

Orangya Glad you had a Colada?
Ingredients:
* 1 cup each chopped seedless orange segments??? & pineapple
* 1 oz coconut milk
* 1/2 cup simple syrup (equal parts sugar and water)
* 3 oz white rum
* orange slices for garnish
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oh and I’m really excited for next week. I have no idea why yet but the possibilities are endless.
xoxo
Debi @thegardenofeatin on instagram

categories: Dessert, Guest Post, Little Miss Foodie, Summer Menu, Sweets, The Garden of Eatin'

August 13th

Little Miss Chatty with Clarelicious

We love sweets…who doesn’t? But when sweets are this gorgeous and delicious, we just have to share. Meet Clare, creator of Clarelicious…Custom Baked Goods and all things delicious. And we can guarantee they are delicious.  If you have been following along, we first introduced you to Clare at The Biggest Baby Shower and then again at Alexandra’s 1st Birthday celebration. Clare is as genuine as they come. The passion she has for baking and creating is undeniable. Check out this cookie she made for us at our first meeting? We were blown away. Not only by her talent but by how spirited and charismatic a person she is. We loved finding out more about Clare and we hope you do too!
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What inspired you to start Clarelicious? I have loved cooking and baking since I was a little girl. My mother is a wonderful baker and we can spend hours talking recipes. She bought me a children’s cookbook and I would pour through it trying to figure out what I could make next. After spending most of my life as an opera singer and on the business side of classical music, I was ready for a change. After posting pictures on Facebook, people started asking if what I made was for sale. I said yes and it has grown quickly from there. It really is a dream come true.
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categories: Baking, Little Miss Chatty, Little Miss Foodie, Sweets

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