My Life of Travels and Adventures: March 2017

No Bake Chocolate Peanut Butter Pie

27 March 2017

Chocolate Peanut Butter Pie
The love for peanut butter + chocolate desserts is real over here.  This pie recipe came from a need to use some of my baking supplies.  Why are there 3 graham cracker pie crusts in the pantry? 3? Really?  
I had asked Reid if he wanted to help make the pie and the answer was no.  Until I got out the chocolate chips at the end.  After snacking between chocolate and peanuts, he took it upon himself to measure and garnish the top of the pie.  Particularly, one spot that he felt needed a lot of chocolate chips. 
This pie was super yummy and simple to make.  It also took no time at all for it to disappear from the freezer.  
9" Graham Cracker Pie Crust
1.5 C Heavy Cream (divided)
8 Ounces Cream Cheese
1 1/4 C Peanut Butter (divided)
1 C Confectionary Sugar
1/2 Toffee Bits
2 Tsp Vanilla
1 C Chocolate Chips (divided)
1/4 C Peanuts, chopped

1. Add 1C heavy cream to a mixing bowl and beat on high until firm peaks form.  
2. In a separate mixing bowl, beat 1 C peanut butter and cream cheese until smooth.  
3. Add the confectionary sugar, toffee bits and vanilla and beat until smooth. 
4. Gently fold the whipped heavy cream into the peanut butter mixture until blended.  
5. Fill the pie crust with the filling, then freeze for an hour. 
6. Once frozen, add the 1/2 C heavy cream and 1/2 C chocolate chips to a bowl and microwave until the chocolate it melted.  Stir frequently. 
7. Once smooth, beat cool to luke warm before spooning over the peanut butter pie.  
8. To garnish, melt 1/4 C peanut butter and drizzle over pie. Sprinkle with peanuts and chocolate chips. 
9. Freeze for 2+ hours before serving.  
Chocolate Peanut Butter Pie
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Spring Preschool Lesson Plans

20 March 2017

See all of my preschool posts Here.
See our Arctic + Antarctic Preschool Lessons Here
See our Snow + Winter Preschool Lessons Here
See our Flower Themed Tot School Here
See our St. Patrick's Day Themed Tot School Here

See all of my Tot School Lessons Here

It has been a while since I shared about what I am teaching at home.  We recently completed some Spring based learning.  Below you will find links to all the printable, books and craft ideas we based our learning on.  

You can also print off the preschool planner to add your own notes for you teaching too. 

The Little Gardener
Spring Is Here
Cherry Blossoms Say Spring
My First Book About Backyard Nature
What Can You See in Spring
My Very First Book of Animal Homes
A Tree Grows Up 
Bubble Guppies: The Spring Chicken
Let It Rain
A Green, Green Garden
And Then It's Spring
The Tiny Seed
The Curious Garden
Everything Spring
Yucky Worms
Highlights: All About Spring
Weather and Seasons

Spring Printables from Kidsparkz
Bird Pack, Spring Pack, Spring Pack 2 from 3Dinosaurs
Spring Pack from Blessed Beyond A Doubt
Catch A Bug Math Printable from A Little Pinch of Perfect

Umbrella (inspired by East Coast Mommy)
Supplies: Paper plate, paints, pencil, glue
Paper Plate Lady Bugs (inspired by I Heart Crafty Things)
Supplies: Paper plate, construction paper, scissors, glue stick
Bowtie Butterflies (inspired by Crafty Morning)
Supplies: Bowtie pasta, paints, glue + markers

Flowers (inspired by Happy Hooligans)
Supplies: Craft sticks, card stock paper, paints, glue + buttons

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Peach Cupcakes with Peach Buttercream Frosting

17 March 2017

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This is a sponsored post written by me on behalf of Bob's Red Mill; however, all thoughts and opinions are my own. 
We live in the northeast, where spring arrived in February and then a blizzard in March which dropped almost 2 ft of snow on us and now we once again are waiting for spring to arrive. For good, hopefully?  But that first dose of spring had me itching to work in the garden and to bake all sorts of yummy spring-like treats.  

Like these Peach Cupcakes with Peach Buttercream Frosting.  

I try to make most of my recipes from scratch and use quality ingredients for the best taste and texture in my baked goods.  Thats why I love about Bob's Red Mill Organic All Purpose Flour.  It is not enriched with any additives and it the same high protein flour used by professional bakers for light and airy baked goods.  Bob's also has Paleo and Gluten Free 1-to-1 Baking Flour for all your dietary needs.  
For this recipe I used Bob's Unbleached White Flour and fresh peaches to make yummy peach cupcakes and then whipped up some peach buttercream frosting for the top.  My little guy told me they were the "bestest he had ever tasted in all of space." It could be because he was also asking for seconds before dinner.  
For this recipe you will need: 
(Makes 12 Cupcakes)

Peach Cupcake Ingredients:
1 1/4 C Flour
1 Tsp Baking Soda
1/2 C Sugar
1 Tbsp Cornstarch
1/4 C Unsweetened Applesauce
1 Egg
1 Tsp Vanilla
1/3 C Water
3 Peaches, peeled and pitted (About 1C pureed peaches)
2-3 Drops Pink Food Coloring

Peach Buttercream Frosting Ingredients:
1/2 C Butter
2 1/2 C Confectionary Sugar
1 Peach, peeled and pitted (About 1/4-1/3 C pureed peach)
1 Tsp Vanilla
2-3 Drops Yellow Food Coloring

1. Preheat the oven to 350F. Place cupcake liners in a tin and set aside. 
2. In a medium bowl, mix the flour, baking soda, sugar and cornstarch and set aside. 
3. In a food processor, add the peeled, pitted peaches and puree.
4. In a mixer bowl, add applesauce, egg, vanilla, water, and peach puree and beat until smooth. 
5. Add the flour mixture and beat for 2 minutes.  Add the pink food coloring and beat until mixed in. 
6. Fill each cupcake liner 2/3 full and bake for 18 minutes. 
7. Let cupcakes cool before frosting. 
8. For the frosting, in a large bowl, beat the butter until creamy.  
9. Meanwhile, in a food processor, add the peeled, pitted peach and puree.  
9. Add the confectionary sugar, vanilla and pureed peach and mix. Add a couple drops of yellow food coloring and mix until combined. (If necessary, add a little more confectionary sugar until the frosting reached your desired consistency)
10. Frost the cupcakes and enjoy. 

This is a sponsored post written by me on behalf of Bob's Red Mill.

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Apple Carrot Raisin Muffins

08 March 2017

Apple Carrot Raisin Muffins

I have been making a variation of this recipe for several months now.  Sometimes with raisins sometimes with dried cranberries.  I have even used a couple pears in place of the apple. And all the combinations were yummy. 
They make the perfect afternoon snack and both my kids enjoy them.  I usually freeze half the batch and then pull them out of the freezer as needed.  

3/4 C Oats
2 C Carrots, grated
2 C Apple, grated
1/2 C Brown Sugar
2 Tsp Baking Soda
1 Tsp Baking Powder
2 Tsp Cinnamon
1.5 C Whole Wheat Flour
3/4 C Flaxmeal
3/4 C Milk
2 Egg
1 Tsp Vanilla
1 C Raisins or Dried Cranberries

1. Grind the oats in a food processor and place the oat puree in a large bowl. 
2. Grate the carrots and apple by hand or by using a food processor and set aside. 
3. Mix the brown sugar, baking soda, baking powder and cinnamon in with the oats.  
4. Add the milk, eggs and vanilla and blend.  
5. Mix the flaxmeal and flour until just combined.  
6. Stir in the raisins or cranberries
7. Add to greased muffin pans.  Fill 3/4 full.
8. Bake for 15 minutes at 350. 

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