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Cherries and cranberries. Two bright red fruits with spunk. The tartness of cranberry pairs perfectly with the sweetness of bright red cherries. Dressed with an oat crisp topping and heated in the oven magic happens when all the flavors combine.
Continue reading “Cherry Cranberry Oat Crisp”
It is evident that we should not be eating chocolate cookies for breakfast. Except when we are making homemade cookie cereal from scratch with pure and healthy whole food ingredients. Do not fear, even though the name is suggestive of a cereal I would never purchase at a store, I stayed true to health and flavor as always. Grab a spoon and join me for breakfast!
Continue reading “Chocolate Cookie Breakfast Cereal – Gluten Free”
The ultimate pairing for me is a sweet little cake with a steamy Caffe Americano. The definition for coffee cake is simply a cake to enjoy with coffee. It usually has a crumble topping, in this case that is chopped peanuts. Around here coffee cake, snack cake and breakfast cake are used interchangeably. This is great for anytime of day. Grab a slice or two and slather with some extra peanut butter if you wish.
Continue reading “Peanut Butter Pumpkin Coffee Cake”
The other night I had to jam on a quick dinner for my hubs and the kids. We love Trader Joe’s whole wheat pizza dough for meals in a pinch. I always change up the toppings and we have a beautiful pizza in about 12 minutes. As I dashed for a jar of tomato sauce I realized we had none of our favorite on hand. I moved quickly as tummies were rumbling and had this ready in about 25 minutes. All you need is a can of crushed tomatoes, bell pepper, fresh garlic, onion and some spices to rock out a great sauce.
Continue reading “Simple Tomato Bell Pepper Sauce”
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With St. Patricks Day here I wanted to bring you something green and festive. It has been fun watching all the Gunniess, Baileys, Irish Brownie Bombs, corned beef and cabbage and soda bread recipes in the blogosphere. As you know I honor tradtions but I love to give them my own unique twist. With that in mind I combined two of my favorite green ingredients, matcha green tea and toasted pistachios.
Continue reading “Matcha Green Tea Pistachio Muffins – Gluten Free”
Breakfast cookies are a big hit around here. With a 4am wake up and a hankering for healthy carbs and sweets I have declared my kind of cookies an exceptional breakfast. In them is creamy ricotta cheese, whole grains, a little bit of butter and lots of lemon. You might find yourself leaping out of bed (OK, maybe not at 4:00) for breakfast like I do. I even made them gluten and nut free to get more of you guys to eat the most important meal of the day.
Continue reading “Lemon Ricotta Breakfast Cookies – Gluten Free”
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I have a secret to tell you. Just a few short years ago homemade applesauce was a mystery to me. I would buy jars of unsweetened, organic applesauce but I did not make my own. All it takes is coring a bunch of apples, boiling them up in some water and adding a pinch of spices (or in this case a cinnamon stick.) Depending the sweetness of your apples, you might add a smidge of natural sweetener too. The lesson I learned as soon as I made my first batch was how simple, quick and easy it is to make your own. It tastes better when you make it yourself and your house smells delicious as it cooks.
Continue reading “Cinnamon Stick Applesauce”
Naming a recipe can be challenging. In a few words we describe flavors that should project all kinds of emotions and mouth watering experiences. This cake started at “Triple Blueberry Cake” (but there was more than 3 inclusions of the fruit), to Blueberry Extreme Cake (but that was a bit like a pro wrestling event) and ended at simply, Very Blueberry Cake. This cake has blueberries in everything from the batter, to the fruit sauce, fresh berry topping and also in the cream cheese frosting. Blueberries alone are awesome. Paired with cream cheese and cake even better.
Continue reading “Very Blueberry Layer Cake – Gluten Free”
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When we ski or hike Telluride we want snacks that we can stuff in our pockets and munch on the chair lift. We also crave goodies to come home after a big day on the slopes. These homemade bars are inspired by my favorite sweet/salty peanut butter pretzel Clif Mojo bars. They are a cross between an oat cookie & traditional granola bar. A perfect munchie for when you are taking in the scenery on the chairlift or grabbing a breather on bumps.
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Hi everyone. I am excited to be a part of a wonderful group of women for a live web class all about solving the sticky situation of picky eaters. We all know at least one. Working together we can find ways to address the issue and find solutions.
When?
Wednesday, March 2, 2011, at 1 p.m. EST
Where?
The class will be held at TheMotherhood and here is the registration page for all Cooking Connections classes.
What’s it all about?
The class I am co-hosting is called “Expanding Your Family’s Palate by Placating Picky Eaters,” and it is hosted by Jennifer Leal Savor the Thyme, Kimberly Coleman Mom in the City and Kelsey Banfield The Naptime Chef. We will be talking about how to make meals work for all members of the family, healthy and interesting foods that kids & adults love, and strategies for getting picky eaters to try new things. The class is sponsored by ConAgra and hosted by TheMotherhood.
Join us, and feel free to ask questions, share recipes or chime in with your own suggestions!
My other fabulous co-hosts are:
Jen Rabulan-Bertram, Next Kid Thing
Amy Johnson, She Wears Many Hats
Kristy Bernardo, The Wicked Noodle
Jo-Lynne Shane, Musings of a Housewife
Dara Michalski, Cookin’ Canuck
Brooke McLay, Cheeky Kitchen
Shaina Olmanson, Food for My Family
Carol Cain, NY City Mama
Shari Simpson-Cabelin, Earth Mother just means I’m dusty
Stacie Billis, One Hungry Mama
Talk Summary from our wonderful, enlightening discussion.
Bacon, spaghetti squash and gruyére cheese. Need I say more? Not a fan of squash? I will change that for you with this recipe. Sure you can use your favorite pasta, but then it just wouldn’t be the same. Spaghetti squash is a silly, stringy thing and oh so good when covered in cheese and smoky bacon.
Continue reading “Cheesy Bacon Spaghetti Squash Casserole”
Stevia is my go-to sweetener. 99% of the sweets I create on MarlaMeridith.com are sugar free. Each time I post a muffin, cookie, cake, parfait, pudding or breakfast with stevia I get many questions about it. Stevia is becoming more and more popular for calorie conscious & low carb diets. I want to help clear up confusions out there and help you get used to baking with it. For more information on why I made this choice and to learn about sugar versus stevia please see my post Sugar Free Lifestyle.
The cupcakes in the pictures are my Pomegranate Blueberry Muffins with Vanilla Cream Cheese Frosting
Continue reading “Stevia Favorite Go-To Sweetener”
