My Life of Travels and Adventures: June 2014

French Toast Muffins

26 June 2014

I love simple options for breakfast.  Well I love simple options for most meals. These French Toast Muffins make mornings so much smoother.  Most of the time.  They are the perfect option to make and bake ahead of time, freeze then just pop them in the microwave for a couple minutes each morning.  

Breakfast is served.  

1 Loaf of French Bread
1 1/2 C Milk
6 Eggs
1/3 C Sugar
1/4 C Vanilla
3 Tsp Cinnamon

  1. Preheat the oven to 350F. 
  2. Cut the french bread into 1” cubes
  3. In a large bowl, mix the milk, eggs, sugar, vanilla and cinnamon together. 
  4. Dip the bread cubes into the egg mixture and then place in cupcake liners. 
  5. Fill each cupcake liner 2/3’s full.  
  6. Cook for 25 minutes. 
  7. Enjoy. 
These can be stored in the fridge for a couple days and in the freezer for a couple months.  

13 Awesome DIY Playroom Ideas + $1500 Cash Giveaway

20 June 2014

You will definitely want to stick around for all of this post.  First up, I am sharing 13 awesome DIY ideas for your playroom.  Since moving I am determined to get more organized and Reid's playroom is one of the first rooms I am starting with.  So I will definitely be putting a few of these ideas to work. 

And all the way at the bottom of this post is your chance to one of three $500 cash prizes.  Thats $1500!  Awesome sauce.  So make sure you enter below. 

Magnetic Alphabet Wall from My Life of Travel and Adventures
DIY Sensory Wall from Fun At Home With Kids

DIY Framed Chalkboard from No Time For Flashcards
Crayon Sorter from My Life of Travels and Adventures
Felt Board from 8 FOOT SIX
DIY Cozy Reading Fort from Small +  Friendly
Lego Letter Wall Art from My Life of Travels and Adventures
Lockers from Just A Night Owl
Paper Lanterns from My Life of Travels and Adventures
DIY Art Desk for Kids from DIY Cozy Home
Art Tray from Just A Girl
Picture Ledge Bookshelves from My Life of Travels and Adventures
Lego Storage from I Heart Organizing

Win one of three $500 cash prizes directly in your paypal account! This giveaway is open internationally. You must be 18+ years old to enter.

a Rafflecopter giveaway

Nilla Dippers

19 June 2014

I have no idea where I got this recipe from,  maybe the side of an old nilla wafer box?, but these are so good.  And super simple to make.  

These are perfect for those last minute get togethers or that party where you are to bring a dessert but just don't fell like slaving away in the kitchen all day.  

That and you can't go wrong with peanut butter and chocolate. 
Nilla Dippers

24 nilla wafers
1/2 C smooth Peanut Butter
4 oz semi-sweet chocolate


  1. Lay a piece of wax paper on a baking sheet. 
  2. Smear about 1 tsp of peanut butter onto 12 nilla wafers. 
  3. Cover with the other 12 nilla wafers to create little sandwiches. 
  4. Melt the chocolate in the microwave.  
  5. Dip half of the nilla sandwiches into the chocolate.  Place on the wax paper. 
  6. Let cool & set in the refrigerator for 10-15 minutes. 
  7. Enjoy! 

Garlic Pull Apart Bread

12 June 2014

I love garlic bread.  Love it.  

I also love pull apart bread.  Love it. 

Combine the two and I am in heaven. 

This recipe is just all around good.  So right down the ingredients and head out to the store now.  Your taste buds will thank me later. 
1/2 C Butter
3 Garlic Cloves, Minced
1/4 Tsp Garlic Salt
1 can (16oz) Biscuits

  1. Preheat the oven to 375F and lightly spray a pie pan with non stick coating.
  2. Melt the butter in a small bowl.  
  3. Add the minced garlic cloves and garlic salt.  Stir and let sit. 
  4. Cut the biscuits into quarters. 
  5. Dip each biscuit quarter into the butter/garlic mixture.  Be sure to coat all sides. 
  6. Arrange buttered biscuit quarters in the pie pan. 
  7. Bake for 12-15 minutes. 

Flower Themed Tot School

11 June 2014

See all of my Tot School Lessons Here
See all of my preschool posts Here.

So this post has been ready and sitting in my drafts for almost a month now.  Oops.

This week's Tot School was all about flowers.  Thankfully spring is here and some flowers are starting to bloom around here.  Thank goodness for color!  I am so sick of seeing white and brown outside all the time. 
Supplies:  Easter Grass and random artificial flowers.  
As simple as this sensory bin looks, Reid had a blast playing with it.  He likes being able to grow his own flowers in the grass and then pick them.  
Supplies: White Paper and Flower Stickers
This is such a simple Tot Tray but one that I keep coming back to.  Reid loves it each week. 
Supplies: Dot Markers and Printables from 3 Dinosaurs
Another Tot Tray that keeps making its appearance week after week is the dot markers.  Always a big hit. 
Supplies: Paint BrushPaint and Wooden Flowers
Reid loves painting.  I usually set him up to paint on one side of the table and use the other to work on a project of my own. 
Supplies: Play Dough
Reid loves play dough.  Loves.  So this Tot Tray keeps repeating in each week.   
Supplies: Coloring Book and Crayons
I made the flowers by hot glueing a button onto a large craft stick and the pots by hot glueing a strip of construction paper around each.  
Then Reid got to matching colors and growing flowers.  
Supplies: Spring Puzzle
Reid is really into puzzles now.  I picked up a couple at the dollar tree and a few in the $1 bin at Target. 
Supplies: Babybug and Highlights High Five Magazines

Another week of Tot School has passed and Reid still continues to amaze me with what he knows and learns each day.  And what he is adamant on not doing.  Toddlers

This post may contain affiliate links. 

Banana Bread Bars with Browned Butter Frosting

05 June 2014

In our house, the banana situation only goes to the extremes... Either they are all eaten up with a day or two of me buying them or they are not eaten at all and I end up baking with them.

This recipe came out of a need to use some over ripe bananas.

The Banana Bread Bar is moist and super yummy but the Browned Butter Frosting adds just the right amount of sweetness.  Perfection!

Also it is really hard to cut bars with frosting and still make the bar look good enough to photograph. See the frosting smudge down the banana bar... Oh well. 

Banana Bread Bars
1 ½ C Sugar
1 C Sour Cream
½ C Butter, softened
2 Eggs
4 Ripe Bananas,Mashed
2 Tsp Vanilla
2 C Flour
1 Tsp Baking Soda
¾ Tsp Salt
½ C Walnuts, chopped

  1. Preheat oven to 375F.
  2. Grease and Flour a 9x13 pan. 
  3. In a large bowl, mix the sugar, sour cream, butter and eggs until creamy. 
  4. Blend in the bananas and vanilla. 
  5. Mix in the flour, baking soda and salt.  
  6. Add the walnuts and stir until mixed throughout. 
  7. Spread in the pan and bake for 20-25 minutes until golden brown.
  8. Let cool slightly until warm and frost with the Browned Butter Frosting below. 

Browned Butter Frosting
½ C Butter
2 Tsp Vanilla
4 C Confectionary Sugar
3 Tbsp Milk


  1. Heat the butter in a small sauce pan over medium heat until it is boiling and turned slightly brown. 
  2. Remove from heat and mix with the remaining ingredients. 
  3. Spread on top of the warm Banana Bread Bars.  
  4. Let the frosting set and the bars cool completely before cutting. 

Tomato, Shrimp + Quinoa Summer Salad Recipe

03 June 2014

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. #DinnerDone #CollectiveBias
This past week was warm. So warm that I didn't want to start the oven to make dinner. We ate cereal a couple nights. It was a good reminder that I need to work on some Summer Recipes. Summer cooking to me is all about easy cooking. I won't be standing in front of a hot oven all evening. A lot of light meals, grilling and salads will be had all around.

With that in mind, while aimlessly wandering around Walmart the other day, this recipe came to fruition. I quickly picked up all the ingredients, including Hunt's diced tomatoes. I love that Hunt's uses an unique flashsteam peeling method (only water, no lye.) That and the varieties are endless.  
For this recipe, I picked up some of the Hunt's Fire Roasted Diced Garlic Tomatoes..
Okay, in reality I had a few hours before I needed to start dinner since this recipe is really quite simple. So after a few hours of playtime, it was finally time for dinner. And I was quite pleased. Not only is the meal prep for this salad simple but it tasted just like I envisioned. Maybe even better.
The cucumbers and quinoa are able to bring balance to the garlic and flavor from the shrimp and tomatoes.   The salad in itself is not too heavy but light and refreshing.  A perfect Summer Recipe!
1lb Shrimp, peeled and deveined
1/2 C Lemon Juice
2 Tbsp Olive Oil
6 Garlic Cloves
1/2 Tsp Italian Seasoning
3/4 C Dry Quinoa
1 large Cucumber, diced
1 C Corn, drained
1 Can Hunt's Fire Roasted Diced Garlic Tomatoes, drained

1. In a large bowl (or gallon ziplock bag), mix the lemon juice, olive oil, garlic and italian seasoning together. Add the shrimp and marinate in the refrigerator for 30 minutes.
2. Prepare the quinoa according to the package.
3. Grill the shrimp for about 3/4 minutes per side, until cooked thoroughly.
4. Mix together, the shrimp, quinoa, cucumber, corn and diced tomatoes.
5. Serve and enjoy!
Be sure to check out Hunt's and ReadySetEat for more great tomato recipes. Join the conversation with Hunt's on Facebook, tweet them @HuntsChef or drool over all the yummy recipes on Pinterest with Hunt's.
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