Strawberry Icebox {no bake} Cake
24 June 2015
It's Wednesday morning again at the Hess house. Is it me or do weekends go way too fast, as well as the first part of the week?! As I sit here I quick close my eyes {for a nano second} and pretend that this coffee creamer is making my 'cuppa' coffee taste like I'm sitting at a bistro table outside of a French café... But actually I'm listening to my threenager demand I make a bed of blankets on the floor because she is 'NOT TIRED' and the baby is perfecting her new skill of throwing objects, any and all across the room.. Now, let's get the day started!
Directions:
Chocolate Ganache topping
-Heat the remaining cream on the stove until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
This past Sunday was Father's Day and we had the chance to celebrate the three rockstar dads in our lives. My dad, my father in law and of course Aaron!
We started our day letting Aaron catch 'a not so quiet' nap because he was up at 3 am to feed the cows {Charlotte was so happy about Father's Day that she stood two inches from his face screaming "dadda"} We then made French toast sticks that everyone said they wanted but then didn't eat, finally after getting our crew together we made it to church service- early! Winning! We popped in at the farm for lunch with Aaron's dad and once we were home and everyone was snoozing for the afternoon I was able to make my favorite summertime dessert for dinner that evening!
Here is the recipe that I adapted from Six Sisters blog!
No-Bake Strawberry Icebox Cake
2 pounds fresh strawberries, washed
3 1/2 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla extract
2 pounds fresh strawberries, washed
3 1/2 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla extract
4 sleeves graham crackers (I sometimes end up using less after I break a bunch)
4 ounces semi sweet baking chocolate, chopped
4 ounces semi sweet baking chocolate, chopped
Directions:
-Hull the strawberries and slice into thin slices.
-In a mixer, whip 3 cups of cream (medium high speed) until it just holds stiff peaks.
-Add the confectioners sugar and vanilla extract. Whip to combine.
-Spread a small spoonful of the whipped mixture on the bottom of a 9×13 inch baking pan, or platter.
-Lay down six graham crackers. Lightly cover the top of the graham crackers with a thin layer of whipped mixture, and then a single layer of strawberries. (Repeat three more times, until you have four layers of graham crackers.)
-Spread the last of the whipped cream over the top and swirl it lightly with a spoon. (I use my favorite icing tool)
-Then add a few more strawberries to the top.
Chocolate Ganache topping
-Heat the remaining cream on the stove until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy.
Drizzle over cake and then refrigerate at least 4 hours before enjoying!
Aaron hates dessert but he LOVES this (and my banana cream pie) Win win!
I hope everyone had a wonderful time celebrating the special men in your lives!
I hope everyone had a wonderful time celebrating the special men in your lives!
-Tiffany
Monday Morning Madness
15 June 2015
Let's be honest Monday mornings are always rough especially when you have kids. Nobody wants the weekend to be over but yet they don't mind an early wake up call, nobody thinks dad should leave at 6 am for work, everybody has a meltdown because they want their strawberry milk {and *cough cough* coffee} NOW, and the threenager would rather eat her breakfast in front of an episode of paw patrol instead of at the table with her mom and sister who is throwing her eggs on the floor.
We have no choice but to start our day so here we go Monday!
{brought to you by the help of coffee, lots of coffee}
I chose to do baby led weaning with both of the girls and back when I started with Ava I found a pin on Pinterest for egg omelette muffins. They are so easy and so convenient. So every Monday morning I make a batch of spinach and mozzarella or cheddar and broccoli egg omelette muffins, it only takes 25 minutes total and saves me time the rest of the week.
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Egg omelette muffins:
Ingredients:
8 eggs
1/2 cup of milk
Extra Add-ins (cheese/veggies)
Directions:
•Preheat oven to 350 & butter a muffin tin.
•Mix milk & eggs together and pour into muffin pan filling them 1/4-1/2 way full. {depending on the number of add-ins}
•drop in add-ins and give them a little stir.
•bake for 25 mins {or until completely cooked}
** Once they cool you can freeze them for up to two weeks. Just thaw and reheat when your ready to enjoy them!
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Then with the left over 4 eggs I whip together egg salad or tuna fish salad for Aaron and I to have for lunch during the week!
Our favorite {simple} Egg salad:
4 eggs hard boiled and chopped
Mayo & mustard (to your liking)
Sprinkle of paprika
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Our favorite {simple} Tuna fish salad:
2 cans of tuna
2 hard boiled eggs chopped
Finely chopped celery
1tbsp of relish or pickle juice
Mayo (to your liking)
Happy Monday!
-Tiffany
Curious Ava turns 3!
08 June 2015
Hello!
Over the weekend our first baby and oldest little lady turned the big THREE!
(Ava @ 12 hours old)
On friday morning we started off her birthday with a breakfast of her choosing. That ended up consisting of fruit snacks and goldfish. {don't judge, it was her birthday} We finished our morning routine which usually takes an hour because Ava and I have to come to an agreement over her outfit and then we debate if we should brush her hair. {I usually win that one}
Then we hopped in the car for a morning out!
Then we hopped in the car for a morning out!
Our first stop was Starbucks for a mini s'mores frap & danish for mom and Ava's favorite apple juice box.
Can I just say how much I love the mini size frap! Perfect size.
Can I just say how much I love the mini size frap! Perfect size.
Our second stop landed us at Barnes & Noble. I started a yearly tradition with Ava of picking out a few new books on her birthday! We met my mom (Mimi) there, signed Ava up for the Kids Book Club and picked up four new books to add to our library. Anna Dewdney's Llama Llama series and Mo Williams Piegon series are two of her current favorites. So she choose Llama Llama Time to Share and The Piegon Needs a Bath, also a Frozen counting book and Paw Patrol sticker book because she's obsessed with Marshall on the show.
We then stopped to pick to a few things for Ava's party on Sunday. She chose a Curious George theme and I turned it into "Curious Ava turns 3"
{party blog post to come later}
We ended our day with a trip to go pick up her trampoline and dinner on the patio at Buffalo Wild Wings.
Strawberry Vinaigrette
04 June 2015
Hello Everyone!
June has arrived and local strawberries are in season! {Finally!!} By the end of spring I'm always craving some fresh produce.
Last summer I started developing more of an interest in preserving various in-season foods for my family to enjoy over the next year, especially though the long winter months. As the local strawberries started coming into season I found myself buying so many that I was soon on the look out for something to do with them other than, freeze slices for smoothies, freezer jam, shortcake & and honestly just eating them by the bowl full with a healthy dollop of cool whip. That's when a family member shared a very similar recipe with me and our summer salads have never been the same..
Strawberry Vinaigrette
-1/2 pound fresh strawberries
-2 tablespoon honey (or more to taste if your berries are not ver sweet)
-2 tablespoons apple cider vinegar
-2 tablespoons EVOO
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
Blend all ingredients and Enjoy!
(store tightly sealed for up to 6 days)
**Our favorite way to enjoy this vinaigrette is over a bed of spinach or spring mix, green apples, mandarin oranges, strawberries, sliced almonds, freshly grated parmesan cheese & italian croutons.
..Next up on my Strawberry 'To Do' List: {Strawberry Freezer jam}
Stay Tuned!
-Tiffany
"grow where you're planted."
June has arrived and local strawberries are in season! {Finally!!} By the end of spring I'm always craving some fresh produce.
Last summer I started developing more of an interest in preserving various in-season foods for my family to enjoy over the next year, especially though the long winter months. As the local strawberries started coming into season I found myself buying so many that I was soon on the look out for something to do with them other than, freeze slices for smoothies, freezer jam, shortcake & and honestly just eating them by the bowl full with a healthy dollop of cool whip. That's when a family member shared a very similar recipe with me and our summer salads have never been the same..
Strawberry Vinaigrette
-1/2 pound fresh strawberries
-2 tablespoon honey (or more to taste if your berries are not ver sweet)
-2 tablespoons apple cider vinegar
-2 tablespoons EVOO
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
Blend all ingredients and Enjoy!
(store tightly sealed for up to 6 days)
**Our favorite way to enjoy this vinaigrette is over a bed of spinach or spring mix, green apples, mandarin oranges, strawberries, sliced almonds, freshly grated parmesan cheese & italian croutons.
..Next up on my Strawberry 'To Do' List: {Strawberry Freezer jam}
Stay Tuned!
-Tiffany
"grow where you're planted."
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