Healthy and Easy 4th of July Snack

I love the Fourth of July. To me, it means family, fun, fireworks, and plenty of food! Today I'm sharing my favorite festive snack. It is so cute and so simple! All you need is one large box of strawberries, one large box of blueberries, a bag of white chocolate covered pretzels, and a casserole dish. Arrange your red, white, and blue ingredients to look like the American Flag, and you're done! Possibly the quickest, easiest, and healthiest holiday recipe I've ever made. Do you have any plans for Independence Day? I am super excited to be heading to the lake with two of my best friends. Be sure to follow our adventures on Instagram (@hannahgpayne) and Snapchat (@hannahgrace1996)! 

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For the Chocolate Lover

When I became friends with Carrie, we immediately shared our love for baking and decided to do a holiday baking collaboration together. Today on her blog, she is sharing the yummiest dessert for the Pumpkin Lover. I can't wait to try the recipe! I decided to make my all-time favorite dessert that also happens to be perfect for the Chocolate Lover. So whether you're craving chocolate or pumpkin, you'll be sure to find a treat that you love and just in time for Thanksgiving tomorrow!

Some recipes contain more than just a yummy taste. These cookies contain childhood memories of baking in the kitchen, sharing laughs from across the table at Thanksgiving dinners, and of course, sneaking tastes of that delicious frosting. In my family, whenever we make a recipe, we write a little note about when/why/how we made it. If you look closely at the next picture, you can see that the page for this recipe is marked up and falling apart...the most beautiful kind of mess! I love how rich and cakey these cookies are, but the best part is  definitely the marshmallow surprise inside! 

Cookies

1 3/4 cups all-purpose flour 

3/4 cup cocoa powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1/2 cup (1 stick) unsalted butter, softened 

1 cup sugar

1 egg

1/2 cup milk 

1 teaspoon vanilla extract 

about 18 large marshmallows, cut in half horizontally 

Frosting

3 cups confectioners' sugar

6 tablespoons unsalted butter

1/4 cup cocoa powder 

1/4 cup milk 

1/2 teaspoon vanilla extract 

Sift together flour, cocoa powder, baking soda, and salt. 

In the bowl of an electric mixer, cream butter and sugar until light and fluffy (about 2 minutes). 
Add egg, milk, and vanilla and beat until well combined. 
Add the flour mixture one 1/2 cup at a time until fully combined.

Scoop dough onto baking sheets with parchment paper, placing them about two inches apart (12 cookies per sheet). 
Bake for 10-12 minutes, rotating the baking sheets half way through. 

Remove from the oven, place a half-cut marshmallow in the center of each cookie, and return to oven.
Bake until marshmallows begin to melt (about 2 minutes).
Transfer cookies to a wire rack to cool completely before frosting. 

To make frosting, melt cocoa powder and butter in a saucepan. 
Combine powered sugar, butter mixture, milk, and vanilla and whisk until well combined. 

Spread a spoon full of frosting over the marshmallow and cookie until completely covered.

Grab a glass of milk and enjoy! If you have any questions about these surprise cookies or if you'd like to share your favorite holiday recipe, comment below! This recipe was originally published on marthastewart.com.

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Think Outside The Lunch Box: Salad

 

Welcome to week two of Mandy’s and my “Think Outside The Lunchbox” series! If you missed last week’s post, you can find it here.
 

Spinach Salad by Hannah
 

I must say, I was hesitant about our meal topic this week. Usually I am NOT a fan of salad. I wondered how I was going to write about an awesome salad recipe when I myself practically hate it! Then I realized that I needed to have an open mind because salad can be a great, healthy lunch option. So for the sake of this series, I decided to give it another go, and I ended up finding a salad that even I love!

Spinach Salad Ingredients:

1 cup fresh spinach leaves

1 slice bacon chopped into bits

1 hard-boiled egg finely chopped

1 serving Gourmet Thousand Island dressing
 

Gourmet Thousand Island Dressing Ingredients:

1 tbsp. mayonnaise

2 tsp. ketchup

1 tsp. champaign vinegar

½ tsp. sugar

Dash of salt
 

This is a great school lunch option because all you need to do is combine the spinach, bacon, and egg into a Tupperware container. Once lunchtime arrives, drizzle the dressing over the top and you’re good to go!
 

Lentil Salad by Mandy

Unlike Hannah, I am head over heels in love with salad. No, that is not an exaggeration. I eat a salad with almost every lunch and almost every dinner. I’ve actually had salad for breakfast before (that is 100% true, my nose is not growing).
 

Being gluten free and a vegetarian, eating out in always a challenge. That's why I love salads so much! Salads are the one thing I can always count on to be allergy friendly. However, there are only soooo many salads you can eat in your life. After a while, all lettuce tastes the same. Thankfully my mother has an awesome group of friends with food allergies that likes to pass around recipes! This gluten free and vegan rice lentil salad is a great way to spice up my daily salad intake!




Rice Lentil Salad Ingredients:

Cooked lentils
Cooked rice
Cucumbers
Carrots
Green onions
Tomatoes
Cilantro

Dressing Ingredients:
2 t. wine vinegar
2 t. olive oil
1/2 t. sugar
Dash of salt and pepper
2 t. lemon juice
2 t. oil

Feel free to switch up the veggies and include your favorites! This salad is jammed back with essential vitamins (thank you veggies!) and protein (s/o to the lentils). I prefer this salad cold, but it tastes just find room temp!  

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