Exploding Almond and Chia Oatmeal Breakfast Muffins from GUEST BLOGGER: Get Healthy with Heather

Blog: Get Healthy with Heather

TAKE IT AWAY: 

Hi all, I'm Heather from Get Healthy with Heather. If you were to sneak over to my site you'd find tons of healthy, quick and easy recipes, of course with some indulgences too. In my free time I teach group fitness classes, so I like to share some of my favorite home workouts. Also my husband and I are expending our first little buddle of joy in late May, so you'd likely run across my weekly updates and random thoughts on that as well.

Today I have a great holiday recipe I'm so excited to share with you! They are muffins, but not the kind of sweet holiday muffins you may be thinking of. Nope, these are breakfast (or brunch) muffins filled with amazing goof for you ingredients. They are naturally sweetened from the ripe banana, and come filled with whole grains from the oats + healthy fats from almonds and chia seeds.

I ended up with a lot of left over cranberry sauce from Thanksgiving and began making cranberry stuffed oatmeal breakfast cakes. Before I froze the rest of my sauce I made these muffins. Instead of stuffed muffins they are exploding muffins. Either way, they are mighty tasty.

I had fun making these with my 18-month-old nephew. He was such a great help stirring and scooping the batter... with my guiding hand of course. : )

I hope you enjoy these easy and nutritionally packed muffins with your family. Maybe the kids will join in and help make them too!

Exploding Almond and Chia Oatmeal Breakfast Muffins
Adapted from cranberry stuffed oatmeal breakfast cakes
Makes 6
  
1 large ripe banana, mashed

3 eggs
2 tsp vanilla extract
1 tsp almond extract
1/3 cup whole almonds
1/3 cup ground oats (from grinding roll oats in a blender)
1/3 cup + 2 tbsp rolled oats
1 tsp baking powder
3 tbsp chia seeds
1 tbsp cinnamon
1/2 cup cranberry sauce

Preheat your oven to 350 degrees.  Coat a 6-muffin tin with olive oil spray.

In a large bowl combine your wet ingredients; banana, eggs, vanilla and almond extract.  Place the almonds in a food processor or high-speed blender and grind until almost the texture of flour.  Make sure not to run it for too long or else you’ll end up with almond butter!
Combine the ground almonds, ground oats, rolled oats, baking powder, chia seeds and cinnamon in another bowl.  Pour in with your wet ingredients and mix until fully combined.

Scoop the batter into the muffin pan.  They will be filled almost to the top.  Divide the cranberry sauce on top of the batter.

Bake for 16-18 minutes, or until a toothpick is inserted and comes out clean.  Allow to cool for 5-10 minutes before removing from the pan.

Notes: Don't have cranberry sauce on hand? Replace it with your favorite jam. It's even better if you sneak in a little peanut butter for PB & J flavor.

I'd love for you to stop by Get Healthy with Heather and share your favorite breakfast muffin recipe with me. Linke are always welcome!

Thanks for having me here Tina. Have a wonderful day all!

Heather

P.S. Let's be friends on facebook and twitter too! J

Thanks for such a wonderful recipe! I will be cooking alot of healthy recipes in January!

Potato Candy from GUEST BLOGGER: Fantastical Sharing of Recipes

Blog: Fantastical Sharing of Recipes

TAKE IT AWAY:  Hi everyone! I'm Sarah from Fantastical Sharing of Recipes. I'm a 23 year old mom of two (Matthew, 4, and Cambria, 3) and army wife to my high school sweetheart. My favorite things in life other than my family and friends: food (especially chocolate and jalapenos), vampires, Lady Gaga, reading, crocheting, dying my hair, road trips, animals (especially otters and big cats), MN Vikings and laughing.

I started food blogging a little over a year and a half ago after much push and shove from my friends to share recipes. I love to try out new recipes - in fact, my family manages to not double up on the same recipe very often and we rarely eat out. I just feel like a home-cooked meal and eating together as a family is an important part of being a family. I also love to share recipes, blogs, etc. hence the blog name. I host a weekly link up called Twisted Thursday to let readers take a turn and share their favorite recipes and I also do a weekly round up of recipes I've found called Sunday Social.

I'm so happy to be guest posting for Tina. I absolutely love her blog. I love participating in THIS WEEK'S CRAVINGS and the CRAZY COOKING CHALLENGE. :) I adore bloggers who love to share as much as I do! The community of the foodie world is just amazing.

Today, I'm sharing my mother-in-law's recipe for potato candy. She makes this recipe every year at Christmas time, along with buckeyes. I liken it to fudge - it's very sweet and rich, definitely a family favorite!

Potato Candy
Recipe from Francie Koehrsen

1 medium size potato, baked
1 stick melted butter
1/2 tsp. vanilla
2 lb. powdered sugar, plus some
Peanut Butter (creamy)

Peel baked potato and mash with a fork until smooth and free of lumps. Add melted butter and vanilla; stir. Work in sugar gradually until a stiff "dough" forms. Sprinkle wax paper with powdered sugar. Roll out potato dough to 1/4-inch thickness. Spread peanut butter over dough. Roll up like a jelly roll.

Refrigerate until firm; slice.

Tips:

• You may have to use more or less powdered sugar, depending on your potato's size. I had to use 2.5 lbs. on mine because it was bigger.
• The "dough" can be very sticky, do not be afraid to sprinkle it with powdered sugar.
• Store in the refrigerator so it stays firm.

Thank You so much for sharing this awesome recipe!

The De-Constructed Pumpkin Pie from GUEST BLOGGER: The Lady Behind the Curtain

When I saw today's guest post I was so excited. I had just pinned a recipe almost exactly like this and so I knew I wanted to make something like this soon. But there are only so many days in a week and so many desserts my family can eat up in such a short amount of time. I am still happy that I get to share this recipe with all of you even though I didn't get to make it myself YET, it was made by a guest blogger, JUST FOR YOU, SO ENJOY!

Today's guest post comes to you from Sheryl at Lady Behind the Curtain. We are involved in a few projects together each month Secret Recipe Club, The Improv Cooking Challenge and Crazy Cooking Challenge, so we are getting to know each other quite well through blogging.

Blog: Lady Behind the Curtain

TAKE IT AWAY: Hi Everyone, I am Sheryl from LADY BEHIND THE CURTAIN. I am HONORED to be here at MOMS CRAZY COOKING as a GUEST BLOGGER! I have been blogging since January of this year and LOVE it! My passion is ENTERTAINING. I LOVE TO COOK! Giving the gift of a homemade meal is my way of showing the people in my life how much they mean to me. LADY BEHIND THE CURTAIN offers many recipes which range from the beginner cook to the more seasoned cook. Like, my Italian Sandwich , PERFECT for Game Day or The Old Fashioned Layer Cake which is easy to make but looks IMPRESSIVE.

Nothing says Holiday like Pumpkin Pie. I decided to take the traditional dessert and mix it up a bit (literally). I have given you three options on how to serve this dessert ( see below). A push up pop, parfait cup and a mason jar.

I have been making this pie filling for over 20 years. It’s ALWAYS a BIG hit! This year I decided to add the homemade cinnamon whipped cream (recipe below) and all I can say is “YUM!” I hope you enjoy this twist on my families Thanksgiving tradition.

The De-Constructed Pumpkin Pie Recipe

Pie Crust

2-crust pie dough -- your favorite recipe or pre-made

Roll out a small piece of dough. Cut out shapes using a small pumpkin or leaf cookie cutter. Brush with egg wash ( 1 egg to 1 tablespoon of water) sprinkle with sugar and cinnamon. Bake at 375 degrees until lightly browned.

Roll out remaining dough to fit a large baking pan (like a jelly roll pan). Bake until browned. Transfer to a wire rack to cool.

Put the cooled crust into a food processor to make into crumbs. Set aside.

Pie Filling

1 – 16 ounce can pumpkin

3/4 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

2/3 cup evaporated milk

1/2 cup milk

Mix together pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Add eggs, lightly beat eggs into pumpkin mixture with a fork. Add the evaporated milk and milk; mix well. Place into a spring form pan. Place pan into a baking pan larger then the spring form pan, put into a pre heated 375 degree oven.

Fill the larger pan with boiling water.

Bake 45 minutes or until when a knife is inserted into the center comes out clean. CAREFULLY remove pan from water bath and cool on wire rack. Once cooled remove the outside ring.

Scoop the pie filling into a bowl and whip with a spoon.

Cinnamon Whipped Cream Recipe

2 cups heavy cream

3/4 cups confectioners’ sugar

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not over beat.

Construction

For the push up pop add 1 tablespoon of pie crust crumbs; for the parfait cup or mason jar add 2 tablespoons of pie crust crumbs.

Fill a piping bag with the Pumpkin Pie Filling and another pipping bag with the Cinnamon Whipped Cream each fitted with your favorite tips.

Pipe pumpkin pie filling on top of the pie crust crumbs, and then pipe cinnamon whipped cream.

Repeat layers and top with a cut out pumpkin or leaf.

I know not all of you love to bake like I do, so I have an easy semi-homemade way you can make this dessert. It’s all in the presentation. Right?

Semi-Homemade De-Constructed Pumpkin Pie

Pumpkin Pie from Costco

Cool Whip

Cinnamon

Yep, that’s it! Now there is NO excuse. You too can have an impressive dessert. Just scoop out the pumpkin from your pie into a bowl mix until fluffed. Put the pie crust in the food processor and make into crumbs. Add 1 teaspoon of cinnamon to a large tub of cool whip and mix. Scoop pumpkin pie filling into a pipping bag fitted with your favorite tip. Fill another pipping bag with the cinnamon cool whip also fitted with your favorite tip. Layer pie crust crumbs, pumpkin pie filling then cool whip into your container of choice, do this twice.

I am very THANKFUL for the opportunity of bringing you this recipe and a NEW idea on how to serve THE PUMPKIN PIE! HAPPY THANKS GIVING to you from LADY BEHIND THE CURTAIN!

Thank You Sheryl, WOW what an amazing recipe!

And the semi-homemade idea. WAY TO GO!!!

Yep, I will be making this for sure!!!

Pecan Snowballs from GUEST BLOGGER: Melissa's Cuisine

I just love Melissa's blog. All her recipes look so delicious. I love that she is newly married and likes to make her husband treats (he even takes them to work.... my husband does the same thing). A few weeks ago I had an entire left-over cake from a recipe I was trying to make into something that didn't turn out quite right. I frosted the cake and set it off to work with him. My husband's work loves when I am in the kitchen baking too, they never turned down treats.

Blog: Melissa's Cuisine

TAKE IT AWAY:  Hi everyone! I'm Melissa, and I blog over at Melissa's Cuisine. I was so excited when Tina sent an email asking if I'd be interested in guest posting (Thanks Tina!) and I'm thrilled to be sharing one of my favorite recipes with you today.

I love to bake and cook, though I would say I love baking the most! I grew up helping my parents in the kitchen, and now that I'm married I spend a lot of time baking treats for my husband. His co-workers love it when I spend a day in the kitchen :) You’ll find all kinds of baked goods and lots more over at my blog…I hope you’ll stop by!

Christmas is my favorite holiday. I absolutely love every part of it--especially the excitement in the air everywhere I go! It's one of the busiest times of the year, but also the most fun. For me, the fun comes from baking Christmas treats and sharing them with my family and friends. One Christmas cookie I grew up making and eating is the Pecan Snowball. Today I'd like to share my recipe with you, and I hope you'll love it as much as I do!

Pecan Snowballs
recipe source unknown


1 cup shortening
3/4 cup powdered sugar
2 Tablespoons milk
1-1/2 teaspoons vanilla
1-3/4 cup flour
1 cup oats
1/2 cup finely chopped pecans
1/4 teaspoon salt
powdered sugar for coating

In a large bowl, beat shortening, powdered sugar, milk and vanilla until fluffy. Add in flour, oats, chopped pecan, and salt. Beat until combined. Form dough into 1 inch balls and place on a greased cookie sheet. Bake at 325 for 15-18 minutes.

Roll in baked cookies in powdered sugar while they're still warm.

Makes 2 dozen cookies

I was very excited to see that Melissa shared this recipe today! This was on my "to-do" list for this month and now I am glad that we got to share this with all of you! Thanks again Melissa.

Forgotten Cookies from GUEST BLOGGER: Chocolate, Chocolate and More

I first remember meeting Joan from Chocolate, Chocolate and More a few weeks ago through a facebook post. A desperate facebook post. I had just made a batch of Olive Garden Bread Sticks; copycat recipe and it failed. She commented on my post that she had made them and they worked! I hopped over to her her blog, grabbed her recipe and wah-lah a new blog friend. I signed up for her emails and I love all her posts. She is from a small town (only 4 stop-lights) I can only dream of visiting a place like that. Yep, that is as far off as you can get from me living in Southern California (close to Los Angeles), the busiest place ever.

And I love this quote from her about me page: "I  firmly believe that chocolate makes everything better.  The smell of something baking in the kitchen can completely change an attitude." I am going to have to use that, OFTEN! Oh and she says "In my house, we have dinner, every night, together, around a table (usually ours) with the television off. (We even ignore the phone if it rings.) We eat and we ....TALK. About whatever. No one can get by with silence" (can I PLEASE PLEASE go live at her house... I've always-always wanted, dreamed of and never had that). Don't get me wrong my kids and I are VERY close and we are together every night (but never around a dinner table, and with a husband who works some days / some nights and a ton of overtime), we take what we can get. Usually that means we run over to Disneyland after work/school for a few hours or fly to far off islands like Turks and Caicos (last summers family vacation) or we hop in our motorhome to go camping to get quality family time! But none the less.... I love her blog and I am sure I would love her family and I know she would enjoy mine too!

Blog: Chocolate, Chocolate and More

TAKE IT AWAY: 

I'm so excited Tina invited me to guest post here at MOMS CRAZY COOKING! Every time I visit her blog I find so many good and delicious recipes, I'll never finish my "must make" list. And her link parties and the Crazy Cooking Challenge are so much fun, everyone posting the most amazing recipes!

I love the holidays, and I love to give homemade yumminess as gifts!

With all the holiday baking, you'll have recipes that call for egg yolks only. Well that will leave you with some egg whites.

And my favorite thing to do with egg whites is Forgotten Cookies. Some people call them Kisses, some call them Meringues. Whatever you call them, they are easy and wonderful to make, whether you have one egg white or 4, the recipe is so easy to scale.

Forgotten Cookies

recipe source unknown

1 egg white (room temperature)

1/4 teaspoon cream of tartar

1/3 cup sugar

1/2 teaspoon vanilla

1 tablespoon cocoa powder (optional)

Just multiply your recipe for however many egg whites you have. And if you don't have cream of tartar, leave it out, don't worry about it.

Place eggs in a medium bowl and start whipping, with a hand mixer is easiest. Once your eggs turn foamy (white) you can add the rest of the ingredients. Continue whipping until stiff peaks form.

Now you can drop these as cookie size onto a parchment lined cookie sheet

But you can also make these bite sized, and it's easy. Take a plastic bag and place it in a wide mouthed cup, sides folded over. Then scoop your beaten egg whites into the plastic bag. Twist the top of the bag closed then clip the corner off the bottom of the bag. Now have fun, placing kisses on your parchment covered or silicone lined pan.

Place in a preheated 225 degree oven for 25-30 minutes. Turn off oven and leave in oven for at least 2 hours, or overnight. & Just "forget" about them.

Store in an air tight container such as a mason jar.

  I am so excited about trying these cookies. I have never heard of them before! Thank You so much for sharing!

Reese's Peanut Butter Cup Mega-Brownie Bites from GUEST BLOGGER:

I wish I had a batch of these right now! Please help me welcome my next Guest Blogger!

Blog: Sumptuous Spoonfuls

TAKE IT AWAY: 

Hello! I am Ann from Sumptuous Spoonfuls and I feel very honored to be guest blogging here at Mom's Crazy Cooking today. I started Sumptuous Spoonfuls last July as a way of sharing and documenting my recipes, and I can't believe what an incredible journey my blog has taken me on. I never in a million years would have guessed I would meet so many amazing people from all over the world. Through facebook and twitter, I've made such wonderful foodie friends that introduce me to so many different cooking ideas, fantastic photography, and so much more. These people I have never met in person have become some of my best friends. I look forward to "seeing" them every morning and finding out what they've been up to.

Tina is one of the great foodie friends I have met through facebook and the MOMS CRAZY COOKING Challenge. I have to say I admire her endless energy, her enthusiasm and all the work that she does to help promote everyone's food blogs. With a family of six, I don't know how she does it all! She is such a sweetheart, always so kind and so organized and she always has something nice to say to everyone. (You are TOO sweet, Thanks Ann)

I want to share this wonderful brownie bite idea I came up with last month ... I was baking up a storm for the bake sale we were having at my daughter's dance studio, and this idea popped into my mind. It was one of the favored treats at the bake sale--the little dancer girls would come up and with big eyes, point and say "What's that?" When I told them there were Reese's cups hiding inside, their eyes just lit up.

Reese's Peanut Butter Cup Mega-Brownie Bites Supreme

1 batch of your favorite brownie batter (one that makes a 13 x 9 inch pan of brownies … if your brownie recipe or mix only makes a 9x9 inch pan of brownies, double the recipe)

Cooking spray

12 mini-Reese's Peanut Butter cups

Chopped peanuts

Caramel sauce

Chocolate chips. melted, with a little milk stirred in to thin the chocolate so it drizzles better

Spray a 12-cup muffin tin with cooking spray. Mix up the brownie batter and divide evenly amongst the 12 spots. Press a mini-Reese's cup into each one down into the batter so that the top of the Reese's cup is evenly aligned with the batter.

Bake the brownie mega-bites according to your brownie directions. As they rise, the brownies will rise up over the edges of the peanut butter cups and make a sort of "basket" or “nest”.

Fill each brownie basket with chopped peanuts, then drizzle with caramel and melted chocolate chips.

Next time I want to try this trick as mini-brownie bites with junior mints in place of the peanut butter cups and crushed peppermint candy canes in place of the peanuts, drizzled with white and dark chocolate. Wouldn't that be good? I also thought at Easter time, you could put little jellybeans in the brownie “nests”

Thanks Ann for such a wonderful recipe! I hope to try these sooner then later!

Peanut Butter Cookies from GUEST BLOGGER: This is how we eat. by Laura Rees

Laura Rees blogs at This is how we eat, a record of everyday meals and the eternal struggle to get her kids to eat anything. She works full time as a copywriter, writing advertising copy for banks, insurance companies, and the occasional college. You can see why she spends her free time writing about food. 

Blog: This is how we eat. by Laura Rees

TAKE IT AWAY: 

I'm all for over-the-top holiday fanfare. Give me Christmas galas, breakfasts with Santa, glistening trees, and elaborate gingerbread houses. Getting caught up in the hustle and bustle is, for me, part of the fun.

But there's also something about the simple things. A beautiful carol. A quiet snowfall. A lowly stable. I think this season is best when it's a mix of both.

Because simple can be harder to find this time of year, I offer a reminder in the form of plain old peanut butter cookies. Give them a place on your platter next to the fanciest cut-outs and cake pops. And let them be a sweet note to yourself to stop and reflect, and keep things in balance.

Peanut Butter Cookies

recipe source: an ole' family recipe

1/2 cup butter, softened

1 cup plus 1 tablespoon white sugar

3/4 cup plus 2 tablespoons creamy peanut butter

2 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Preheat the oven to 350. Cream the butter and sugar, and add the peanut butter. Then add the eggs and vanilla. Mix in the flour baking powder and salt. Chill in the fridge for at least an hour.

To prepare cookies, pinch off some dough (about 1 tablespoon's worth). Roll into a ball and place on cookie sheet. Dip a fork in flour, then use the tines to flatten the cookie slightly, making an indentation. Turn the fork 90 degrees and press again, making a criss-cross pattern. Bake for 10-15 minutes, until just cooked.

Chocolate Covered Cherry Cookies from GUEST BLOGGER: Secrets from the Cookie Princess

I am so happy to have Colleen from Secrets from the Cookie Princess, here today and a cookie pincess, at that! I make alot of cookies, but I bake too and I make other things. I saw on her blog Holiday Baking Total so far 56 dozen cookies (oh, my sister-in-law would be so happy with me if I made that many cookies! and of course shared them with her). I loved seeing the BAKING GALS logo displayed on her blog. I really love love that organization. If you haven't heard of them I encourage you to check them out. I've now added their logo to my side bar (Thanks Colleen for reminding me what a great thing that is). I baked almost every month for a year for Baking Gals, and then just got out of the habit. I think that's a habit I need to pick up again, soon.

Blog: Secrets from the Cookie Princess

TAKE IT AWAY: 

Happy Holidays! I’m thrilled to be guest posting for Tina at MOMS CRAZY COOKING. My blog is beginning to grow and it’s very exciting to meet all the wonderful bloggers out there willing to help a relatively new kid like me.  I met Tina through the Secret Recipe Club and jumped at the chance when she asked for a guest post. 

I’m Colleen, aka the Cookie Princess behind my blog, Secrets from the Cookie Princess.  I live in New England with my husband and Chief Tasting Office, Dave.  I first started my blog with an original recipe turning an ordinary prepackaged sugar cookie mix into the cookie version of a Cherry Cordial.  That recipe gave my little blog a lot of traction, both in the blogosphere and with my husband who adores the candies.  So what a better fitting tribute to my first guest post, and for the holidays to boot, than to share a Chocolate Covered Cherry cookie with you here! 

I found this recipe at A Good Appetite and it is delectable.  The chocolate is infused with cherry flavor, both in the cookie and the ganache on top and the cherry just bursts when you bite into it.  Dave’s comments upon trying these included, “awesome,” “wicked good,” and “the chocolate goo on top is amazing.”  I like the softness of the rich chocolate cookie paired with the slightly soft ganache and the pop of cherry flavor.  I can’t put my finger on what wasn’t quite right for me, but my dough didn’t really want to come together all the way, so I added a little bit of cherry juice (maybe a 1/2 tablespoon) and that did the trick, plus provided a subtle cherry flavor in the cookie itself.  Otherwise it’s a great recipe and I hope you enjoy.  If you’re looking for more cookies and other desserts and treats for the holidays, I’d love to see you stop by Secrets from the Cookie Princess.

Chocolate Covered Cherry Cookies

recipe originally found at A Good Appetite

1-1/2 cups flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup sugar

1 egg

1-1/2 teaspoons vanilla

24 whole maraschino cherries (generally a 10 ounce jar)

1/2 cup semisweet chocolate chips

1/4 cup sweetened condensed milk

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.  Set aside. In a stand mixer fitted with a beater attachment, beat butter until smooth, then add sugar and beat until light and fluffy.  Beat in the eggs and vanilla, scraping sides of bowl as needed.

Switch to a paddle attachment and gradually mix in flour/cocoa mixture until combined.  If your dough is crumbly, add a bit of cherry juice from your jar.

Drain the cherries, reserving the juice.  Remove stems if necessary and cut cherries in half.

Roll dough into 1 inch balls or use a small cookie scoop.  Place balls of dough about 2 inches apart on parchment or Silpat lined baking sheets.  Using your finger or thumb, make a small indentation in the center of each cookie.  Place a cherry half in the indentation on each cookie.

In a small saucepan, combine chocolate chips and condensed milk and stir over low heat until melted and smooth.  Remove from heat and stir in 4 teaspoons cherry juice until combined.

Spoon 1/2 to 1 teaspoon of the chocolate over the top of each cherry, covering it completely.  Note: I used a spoon and a spatula to make sure I “painted” over all the bits of the cherry.  If the chocolate is too thick, add a little more cherry juice.

Bake at 350 degrees F for 10 minutes.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Remove from oven and let cool on pan for a minute before moving to wire rack to cool completely.

Makes 4 dozen cookies.

Happy Baking and thank you Tina for this fun opportunity!

The Cookie Princess

Ginger Syrup & Ginger Ale from GUEST BLOGGER: Meg's Everyday Indulgence

Today's second Guest Blogger is a fun young lady who enjoys simple cooking (me too!) and she has a nickname for her son "little man".... SO CUTE! My twins (18 years old now) have always called my son "little boy" (he is now 12 years old and they still call him little boy or little man)!!! And just recently they told his math teacher in Junior High (who was also their math teacher.... to call him "little boy" in class) and she did, and I think he LOVED IT!

Today she is treating you guys to a recipe that never in my wildest dreams would I of ever thought to make! I am SOOOO happy she is sharing this with all of you today! I wish someone would drop a bottle of this off on my porch, because I would LOVE LOVE to try it! :-)

Blog: Meg's Everyday Indulgence

TAKE IT AWAY:  First, I would like to say thanks to Tina for giving me the oppotunity to guest post! My name is Meghan and I blog over at Meg's Everyday Indulgence. I'm a stay-at-home mom to a crazy, silly, funny, undeniably happy 16-month old little man. I started my blog a little over 7 months ago and have loved every minute! I love to post simple recipes using common ingredients that can still wow the crowd. And today's post is no different.

When I saw Joy the Baker's post on homemade ginger ale I almost fell over. Homemade ginger ale? Seriously? Well, it's seriously awesome! It is much spicer then store-bough versions and tastes much more natural. We always have a ginger ale punch (ginger ale and lime sherbet) at the holiday's so this is a great recipe for this time of year. And what a fun gift! Bottle the giner syrup in a pretty bottle then place in a basket with club soda and limes. I love giving and receiving homemade gifts..they are so much more personal and meaningful.

I let my little man give it a try but he wasn't totally convinced. He kept trying and eventually seemed to like it. Please don't judge me... I don't usually let him have soda. It was too funny though.

Ginger Syrup
recipe from Joy the Baker

2 cups coarsely chopped ginger
2 cups granulated sugar
6 cups water

Place chopped ginger in a food processor (or blender in a pinch) and pulverize until well chopped.

Place ginger, sugar, and water in a large stock pot. Bring to a boil, then reduce heat to a simmer and cook for 1 hour to 1 hour and a half, until the liquid has reduced down by more than half. You’re going from 6 cups of liquid to 2 cups. The boiling syrup will become glossy and silky as it cooks down and nears completion.

Remove syrup from the flame and strain twice through a cheese cloth, or fine mesh strainer, into a large bowl. Let syrup cool slightly before pouring into a bottle to store. Cool completely before incorporating into drinks.

Ginger Ale

1 cup club soda
3 tablespoons ginger syrup (or to taste)
lime wedge
dash of bitters (optional)
ice

Combine all ingredients in a glass over ice. Stir with spoon to incorporate. Enjoy immediately.

Thanks a Million Meg for coming and sharing this with myself and my readers! I hope someday to make this..... I can't wait to taste the Fresh Ginger Ale! So Excited!!!