Ice cream

Cookies and Cream Ice Cream Recipe ⬇️ Homemade ice cream lets you skip the artificial flavors, preservatives, and corn syrup you’ll often find in store-bought brands. You’re in control of the ingredients. So you can keep it simple, real, and tailored to your needs. Plus I promise your family will be obsessed with it. Ingredients: Ice-cream: -2 cups heavy cream -1 tbsp vanilla extract -Simple Mills Cocoa & Cashew Butter Cookies (or your favorite Oreo type cookie), crushed Homemade condensed milk: -1 can full-fat coconut milk -1/2 cup honey **You can substitute a can of sweetened condensed milk for the homemade condensed milk** Instructions: -In a saucepan, heat 1 can of coconut milk with 1/2 cup of honey over medium heat. Stir off and on, until the mixture thickens, about 20-30 minutes. -Remove from heat and let it cool. -In a stand mixer, whisk 2 cups of heavy cream on high speed until stiff peaks form. -Fold in the homemade condensed milk, vanilla extract, and crushed cookies. -Pour the mixture into a freezer-safe container. -Cover and freeze for several hours or overnight until solid. -When ready to serve, take the ice cream out of the freezer and let it sit to soften to your desired. It should be ready to scoop right away! #homemadeicecream #homemadesnacks #homemadesnacks #momsoftoddlers

Health Conscious Cookies

For those who wanted my cookie recipe from the previous post, or if you didn't see it and still want it—here you go. 😋 This is a big batch—so if you want to experiment for texture first—you might want to half the recipe. I'm a food experimenter and don't have any hard rules. A lot of times I don't even use recipes. I tend to change this one up sometimes—more flour vs. less flour, melted butter vs. cold/cubed butter, etc. I'm so sorry if that drives you batty! Sometimes I add the shredded coconut & chopped nuts, and other times I just do oats. But they're REALLY good with all the things... If you leave them out, you can add extra oats if you want. Sometimes I do, sometimes I don't. I've even left out the oats too & just did chocolate chip cookies by adding a little extra flour. We make them with either coconut sugar and/or unrefined sugar (Sucanat)—but at times here and there, we do coconut sugar/Sucanat + organic white sugar. If you know me well, you know we almost never use refined sugar, but it does happen on super rare occasion. NOTE: Way too many people still don't know this—but Turbinado, Demarara and Raw sugar are not unrefined. If you want unrefined, use Coconut, Sucanat or Rapadura. They'll be completely opaque like dirt. lol ------ 3 large organic / pasture raised eggs 1 TB. real vanilla 1 1/2 c. organic butter (I usually do room temp, but sometimes I melt or cube) 2 1/2 c. coconut sugar, and/or Sucanat, and/or organic white sugar - 2 1/2 - 3 c. Whole wheat flour (fresh-milled is our favorite) 1 TB. non-aluminum baking powder 1 TB. baking soda 1 tsp. unrefined salt (we use Utah Real Salt) 3 c. rolled oats 2 c. unsweetened, shredded coconut 2 c. chopped pecans (or walnuts, macadamia nuts, almonds, etc.) 3 c. Enjoy Life brand chocolate chips—(you can use another brand, but these are our favorite & are non-GMO with simple ingredients) Optional: If you want a little extra sweetness—especially if you're using all unrefined sugar—you can add 1/2 tsp or so of pure green stevia leaf powder, or organic stevia extract. Before we moved, I grew my own stevia plants (and hope to again soon), and just dried & powdered the leaves. But you can also buy the green powder from online herb shops. - • Pre-heat oven to 350º • Cream the eggs, vanilla, butter, and sugar. • Add the dry ingredients, then the add-ins • Scoop onto your cookie sheet, OR chill in the fridge, then scoop on to your cookie sheet. • Bake for 10-12 mins—(I like them slightly under cooked, so I usually go 11 minutes) ENJOY!

Cottage cheese pizza crust

Full Recipe 3-Ingredient Cottage Cheese Pizza Crust 🍕 Crispy, cheesy, and ready fast. You’ll Need (makes 1 medium crust): • ½ cup cottage cheese (blend smooth) • ½ cup shredded mozzarella • 1 large egg Steps: 1. Heat oven to 400°F. Line a pan with parchment. 2. Mix cottage cheese, mozzarella, and egg into a thick batter. 3. Spread into a thin circle (about ¼-inch). 4. Bake 15–18 min until golden and firm. 5. Add toppings. Bake 5–7 min more until melty. Tip: For extra crisp, flip the crust once halfway through the first bake. Servings: 2 • Calories: ~140 • Protein: ~13.5g • Carbs: ~2g • Fat: ~7.5g

Ermine Frosting

This is the same frosting recipe my grandma passed down—she swore it was “fancy enough for weddings but simple enough for Sunday cake.” 🧁 Don’t lose this one! 📝 You’ll Need • 1 cup whole milk • 5 tbsp all-purpose flour • 1 cup unsalted butter (room temp) • 1 cup sugar • 1 tsp vanilla 👩‍🍳 Steps 1️⃣ Whisk milk & flour in a saucepan over medium heat until thick (like pudding). Cool completely. 2️⃣ Beat butter & sugar until fluffy. 3️⃣ Add cooled flour mixture + vanilla. Beat on high until light, whipped, and silky smooth. ✨ Perfect for layer cakes, cupcakes, or anything that needs that old-fashioned magic. #homemadefrosting #familyrecipes #bakinglove

High Protein Crepes

3 ingredients. No flour. Pancakes that actually fuel you. FLOURLESS COTTAGE CHEESE PANCAKES RECIPE High-Protein | No Flour | Quick Breakfast or Snack Quick Description: These flourless cottage cheese pancakes are soft, crepe-like, and naturally high in protein. Made with just 3 ingredients, they’re the perfect fuel for mornings, snacks, or dessert — minus the bloat and carb crash. Servings & Nutrition: Yield: ~6 pancakes Prep Time: 3 minutes Cook Time: 10 minutes Total Time: ~13 minutes Protein (per 2 pancakes): ~18–20g Carbs: ~4–5g WW Points: ~2–3 per serving (depends on sugar used) Ingredients: 200g cottage cheese (~¾ cup, small curd or whipped) 2 large eggs 1 tbsp sugar or sweetener (optional) Optional Flavors: 1 tsp vanilla extract Pinch of cinnamon or nutmeg Zest of lemon or orange 1–2 tbsp protein powder (vanilla or unflavored) Optional Toppings & Fillings: Greek yogurt, nut butter, sugar-free jam Cream cheese + berries Cocoa drizzle + crushed nuts Instructions: 1. Blend the Batter Add cottage cheese, eggs, and sugar to a blender or food processor. Blend until completely smooth and pourable. 2. Heat the Pan Heat a nonstick skillet over medium-low heat. Lightly grease with cooking spray or butter. 3. Cook the Pancakes Pour 2–3 tbsp batter per pancake into the pan. Use the back of a spoon to spread into a thin circle. Cook for 2–3 minutes per side, flipping gently once edges lift easily. 4. Fill or Stack & Serve Roll with your favorite filling or stack and top with fruit, syrup, or cream. Variations: Savory Version: Skip sugar, add salt, herbs, and fill with smoked salmon or avocado. Chocolate Pancakes: Add 1 tbsp cocoa powder + sugar-free chocolate chips. Protein Boost: Add 1 scoop vanilla whey or plant protein to batter. Tips: Don’t skip blending — it smooths the curds for a crepe-like texture. Use medium-low heat to prevent burning and allow gentle browning. If the batter is too thick, thin it with 1–2 tbsp almond milk. Storage: Refrigerate for up to 3 days, stacked with parchment between. Reheat in a nonstick skillet or microwave for 30 seconds. Freezes well — roll with filling, freeze, and toast later!

Pumpkin Dip or Treat

 Mix 1 can pumpkin purée with ½ tbsp pumpkin pie spice, 1 packet sugar-free cheesecake pudding mix, and 1 container Cool Whip. Chill 30 mins. Serve with crushed grahams or in mini pie crusts for a cozy fall treat!

Cottage Cheese Cinnamon Roll Mug Cake

 

This mug cake is a delightful little treat that feels like a warm hug on a busy morning. Perfect for satisfying sweet cravings without the fuss, it's a quick indulgence that I can whip up while my kids are still sleeping. Plus, it’s a great way to sneak in some protein!

Ingredients:

1/4 cup cottage cheese  

1 egg  

2 tbsp almond flour (or oat flour)  

1 tbsp maple syrup or honey  

1/2 tsp vanilla extract  

1/2 tsp ground cinnamon  

1/4 tsp baking powder  

Pinch of salt  

For the Cinnamon Swirl (Optional but delicious):  

1 tsp maple syrup  

1/4 tsp cinnamon  

Optional Topping:  

1 tbsp Greek yogurt or cream cheese  

A little sweetener for a quick “frosting”  

Instructions:

1. In a small bowl or blender, combine cottage cheese, egg, almond flour, maple syrup, vanilla, cinnamon, baking powder, and salt.  

2. Blend or whisk until smooth and well combined.  

3. Lightly grease a microwave-safe mug or small bowl.  

4. Pour in the batter. If using the swirl, mix cinnamon and syrup, then drizzle or swirl it into the top of the batter.  

5. Microwave on high for 1–1½ minutes, or until the center is set but still moist.  

6. Let cool for 1–2 minutes before topping.  

7. Top with a spoonful of Greek yogurt or sweetened cream cheese for that cinnamon roll finish. Grab a spoon and enjoy!

Yields: 1 mug cake  

Prep: 5 minutes  

Cook: 1–1½ minutes  

Total Time: 6–7 minutes