Pip & Ebby

Oreo caramel frozen yogurt cake

2013-06-18T15:09:00Z

A crying boy sits to my right. A jabbering boy sits in front of me. A lawn mower is cruising around right outside my window. I just lost almost an entire post after a computer crash. I'm not letting the distractions stop me, though. I am determined to make a dent in my pile of work today. If I start typing in another language, please bear with me.

Last week the kind folks at Chobani sent me a box filled with their creamy and delicious Greek yogurt. Have you eaten Chobani yogurt before? Isn't it good? I first discovered it when I was on bed rest with Sammy. I ate a ton of it during that stint, and I still enjoy adding a little honey and wheat germ and berries to it and mixing it all together. That is one of my favorite snacks!

Frozen swiss cake roll ice cream sandwich cake

2013-06-11T18:42:00Z

I ran in my first mud race over the weekend! Have any of you ever done one of these? It was so much fun! Aside from running straight up ski hills, that is. Those parts were definitely not fun. The balance beam was my most challenging obstacle. My mind almost got the best of me, but my awesome teammates cheered my wobbly legs to the end without falling off. We completed every obstacle and finished the 3.1 miles in one hour and three minutes! Not bad for our first time!

One of the things I did not expect following a race like this was that I would not care about what I put in my body for the following three days. I guess I figured I had worked hard for a break. Or something. Today I'm back on track, though.

Save this cake for a time when you are not on track. I made it for my sweet Sammy's third birthday last week, and oh my goodness it is sinful. And fun, right?!

Before I dig into the assembly, have you seen this new frosting in the frozen aisle? It is soo good. It's cool-whippy and also frosting-y and it is a great ingredient for frozen cakes.

Place two large pieces of aluminum foil (criss-crossing) on a small baking sheet or cutting board. Whatever you set it on, make sure it is flat and also that it will fit in your freezer.

In the center of the foil, layer the cake as follows:

Four 3.5-oz. ice cream sandwiches

Half of a 10.6-oz. container of frozen chocolate frosting

Eight Swiss Cake Rolls

Half of a 10.6-oz. container of frozen chocolate frosting

Four 3.5-oz. ice cream sandwiches

Using your fingers and the back of a spoon, cover the entire outer surface of the cake with a 10.6-oz. container of frozen cream cheese frosting.

You will need to buy two 13-oz. packages of Swiss Cake Rolls for this cake (yikes!). Eight of the rolls are inside the cake, and the remainder will need to be cut into discs. My discs were less than 1/2 inch wide, but more than 1/4 inch.

Gently press the discs onto the frosting in rows until the entire surface is covered.

Wrap up the aluminum foil on all sides so the cake holds its form.

Pop it in the freezer for a minimum of 6 hours before serving.

You won't even have a pan to clean! And I promise you will get some oooos and ahhhs, which is always fun. ENJOY!

Printable recipe: Frozen swiss cake roll ice cream sandwich cake

Slim and delicious chicken lettuce wraps

2013-06-03T17:39:00Z

The time that I am able to spend with my little Sammy in the mornings while Elijah is at school is so precious. It's always the most entertaining part of my day, as I answer question after question followed by constant commentary followed by bossy orders telling me exactly where I can sit and what I cannot touch or breathe on. I do like the orders commanding me to "Come suggle wif me, Mama!" Then Elijah comes home and it's more difficult to get that quality time with either one of them. Just a few more days of this and we will officially be in summer mode!

Summer can be defined by so many things: hot weather, watermelon, popsicles, grilling, corn on the cob, swimming pools, fireworks, skydiving, traveling, freedom, splash parks, sunscreen, sprinklers, ice cream trucks, swim suits, beach towels, lemonade and so many other things. Oh, and don't forget slimming down! I have a difficult time eating heavy, calorie-laden foods in the summer-time (ha! wait till you see what next week's post is!) and I adore salads and other light foods when it is steamy out (still waiting for this).

Corn and tomato stuffed avocados

2013-05-28T00:03:00Z

We are coming off a weekend that has left us totally exhausted yet totally happy. We spent our first weekend this season at the dropzone as a family (in the, yes, freezing cold). It was so nice to see our friends again and to spend time away from the city. We love our "second home," as our boys call our trailer life in the country. So here we are, ready to start a fresh week in which I will need to make much better choices about the food that I put into my body.

I made these stuffed avocados for lunch on Friday and I am IN LOVE. I will be making variations of this a lot this week as good fuel for my body. You know, as opposed to the giant greasy breakfast fuel I gave it this morning. Ugh.

Preheat broiler (if desired).

In a medium bowl, combine:

1 tomato, chopped

1/2 cup corn kernels

1/4 cup feta cheese crumbles

1/4 cup fresh cilantro, chopped

1 tablespoon lime juice

Salt and pepper, to taste

Mix well.

Halve and pit 2 avocados. Spoon the corn-tomato mixture over top the 4 avocado halves. If desired, place the stuffed avocados on a baking sheet and broil for 3 to 4 minutes in the oven. It depends on whether you want a hot avocado or a cold one. Both are delicious, I promise! I had one hot and one cold for lunch and I could not decide which was better.

Whichever route you go, the avocado peel can serve as the bowl. Scoop the contents into your hungry mouth with a spoon!

Have a great week, friends! Thank you so much for reading!

Printable recipe: Corn and tomato stuffed avocados

Easy one-pan pasta

2013-05-21T20:27:00Z

For once, I am sitting in a quiet house. My boys are peacefully napping, which means I have time to get some work done. But I am having a hard time finding words today. Apparently I am only able to be productive when, "MOMMY! My toe just fell off!" is being screamed across the house. Productive under pressure. That should be the subtitle of my life.

Last night after I ran across the idea of a one-pot meal in the most recent issue of Martha Stewart Living Magazine, I threw one together myself. Why had I not ever thought of this? Throw everything into a single pan and 10 minutes later, dinner is ready! The version I made last night was so easy and delicious. The leftovers are sitting in my fridge, begging me to come take a bite. I can't wait till dinner!

And there goes my quiet, so certainly now the words will flow with ease!

In a large skillet, combine:

12-oz. package farfalle (bow-tie) pasta, uncooked

2 tomatoes, chopped

1/2 red onion, sliced

1 orange bell pepper, stemmed, seeded and sliced

1 jalapeño pepper, stem removed and diced (optional)

3 to 4 cloves garlic, minced

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup fresh basil, chopped

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 cup extra-virgin olive oil

5 1/2 cups water

Pretty colors!

Stir it all up like the good stirrer that you are.

And then bring it to a boil over high heat. Boil, stirring occasionally, for 10 minutes, or until the pasta is al dente and the liquid has been absorbed. Could this be any easier?

And to top it off, deliciousness (and a little bit of zing, if you go that route) will fill your tummy.

Thinkin' about an early dinner.

Printable recipe: Easy one-pan pasta

Breakfast quinoa with blueberries

2013-05-14T17:18:52Z

Nice weather is (mostly) here, and that makes me one happy girl. At this very moment I am working outside while my little boys run around and play "castle" in our bushes. I have longed for this moment for seven months and it is finally here! Pinch me! Dan and I both make most of our money in the summers, so it is a very busy but good and productive season for us. Welcome, summer!

I have had this lonely box of quinoa sitting in my pantry for a while now. The other night Dan and I had fed the boys since they adore eating at their little table outside when the weather is nice. We were feeling lazy and didn't know what to make for ourselves. I remembered the box of quinoa and thought about transforming it into a breakfast! For dinner! Scandalous!

In a medium saucepan, combine:

1 cup quinoa

1 cup water

1 cup almond milk

Bring to a boil. Cover and reduce heat. Simmer for 15 minutes, or until the liquid has been absorbed.

Remove from the heat and add:

2 tablespoons honey

2 teaspoons cinnamon

1 teaspoon vanilla

Mix well and divide between 4 serving bowls. Sprinkle with blueberries, or fresh fruit of your choice, and serve!

Enjoy!

Printable recipe: Breakfast quinoa with blueberries

Spicy Buffalo Salmon

2013-05-08T20:46:00Z

You know you have been using a plentiful amount of hot peppers in your cooking when you begin receiving concerned emails regarding the state of your stomach lining. I'm not worried in the least about my stomach's lining, but I am worried that I might be addicted to hot peppers! They make everything better, don't they?!

Before I get to the recipe, I feel I should share that I laid my tired post-workout body on the sunny and very warm ground this afternoon in the very spot where a giant Yard Glacier stood mere weeks ago. Spring is finally here and I absolutely could not be happier about that. Spring is finally here!

Onto the salmon! This was seriously yummy and it could easily be grilled instead of baked. May as well grill while the grilling season is here!

Place a 1-pound salmon fillet into a shallow baking dish.

Add:

2 tablespoons hot sauce

1 tablespoon honey

2 tablespoons extra-virgin olive oil

1 jalapeño pepper, diced

1/2 teaspoon each of salt and pepper

Stir the marinade ingredients around and heap everything on top of the salmon fillet.

Cover and refrigerate for 6 hours.

Preheat your oven to 350 degrees F (or light your grill).

Pour the marinade into a small saucepan, leaving the salmon fillet in the baking dish. Bake the salmon in the preheated oven for 20 minutes, or until the fish is cooked through.

Bring the contents of the saucepan to a boil over medium heat. Reduce to a simmer and cook, stirring occasionally, for an additional 10 minutes.

Drizzle the warm glaze over the cooked salmon and serve! Soooo good! I'm off to enjoy a little bit o' spring with my cuties!

Printable recipe: Spicy buffalo salmon

Mango crab guacamole

2013-04-29T17:08:00Z

This beautiful weather is almost too much to comprehend. I'm finding that it is very difficult NOT to put on a coat when I go outside. It's been a habit for so many months! And just when I break that habit, the cold front will blow in. It looks like it's going to be in the 30s again by the weekend. Living in Minnesota certainly is an adventure!

We didn't get the news we had been hoping for, but Elijah's surgery went flawlessly last week. Our sweet boy who has already endured way more than his share is now minus all ear bones in his left ear and has very limited hearing. He will need to undergo another surgery in a few months to have a prosthetic device placed in his ear that will hopefully give him some of his hearing back. One more thing to tackle!

On a positive note, Cinco de Mayo is approaching! Dan and I always love a good excuse to make Mexican food, dips and margaritas. Since I have a wee bit of an obsession with the Manila mangoes from Whole Foods (they are soooo juicy and delicious!), I thought I would chop one up and throw it into a guacamole. This is one seriously delicious guac, you guys!

In a medium bowl, combine:

8-oz. container lump crab meat

1 mango, peeled, pitted and chopped

3 avocados, peeled, pitted and mashed

1 small red onion, chopped

1 tomato, chopped

1 jalapeño pepper, diced

3 cloves garlic, minced

1/2 cup cilantro, chopped

Juice from 1 lime

Few splashes of Worcestershire sauce

Salt and pepper, to taste

Mix well and refrigerate until ready to serve. Serve with chips or crackers, and preferably a margarita, too!

Have a great week!

Printable recipe: Mango crab guacamole

Good riddance, glacier in our yard

2013-04-28T00:18:26Z

I have exciting news for one lucky winner! The Yard Glacier melted today! Two commenters guessed April 27th as the date it would finally vanish, so I had Elijah blindly pick one of the names. He was so excited to help, can you tell?!

Can you read the name? Here's a closer look.

Congrats, Tiffany Henriquez! Please send me a mailing address using the CONTACT button at the top of the page in order to receive the $200! Please contact me within the next 48 hours, or the loot will go to the runner-up.

Needless to say, we were VERY happy to say goodbye to the Yard Glacier today. It was a beautiful, very-cherished and much-anticipated day.

Death is near for the Yard Glacier!

2013-04-26T17:10:03Z

The Yard Glacier is nearly gone! Below is a photo I took about 10 minutes ago. The next few days are expected to be warm, or warmer, at least, so I am predicting that it will be completely gone soon. Someone's winning some moneeeeey!

Below is a list of commenters/guessers who have a great chance of winning the $200!

4/26 guessers -- Katie, Roni, Deanna F, Melissa, Susie and Holly B

4/27 guessers -- Tiffany H and Connie

4/28 guessers -- Kristin W. and Kate4

4/29 guessers -- Heidi, Sadie and Sally @ Splash of Whine

4/30 guessers -- Amy's Cooking Adventures, Misty Cruz and Kristin1969

5/1 guessers -- Bobbi, Terri and Kim T

Good luck! Who knew that an ugly, dirty chunk of ice could be so exciting?!