Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.
I am excited to tell you about something that I recently discovered. It’s made with all natural ingredients, is preservative-free, vegan, and nut free. It’s Biscoff Spread, and it’s fabulous! This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…
Cocoa Crispy Sunbutter Bars are easy, no-bake bars made nut-free with sunflower seed butter, and topped with a layer of semi-sweet chocolate. They are also gluten-free.
With back-to-school just around the corner, we are starting to think about ideas for what to pack for school lunch. Something nutritious, delicious and easy isn’t too much to ask, right? A little variety might be nice too. Fortunately, today I am joining the Sunday Supper Movement, and the theme is ‘lunch box.’ Several wonderful bloggers have come up with fantastic recipes and ideas to help solve the lunchbox dilemma. These are recipes are helpful when packing your own lunch to bring to work! You can find links to all of the wonderful recipes at the bottom of this post. But first, let’s talk about these Cocoa Crispy Sunbutter Bars! …
This shop is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles but all my opinions are my own. #pmedia #PebblesBTS http://cmp.ly/3/8vNxcO
The other day Adam and I made a trip to Walgreens for some Post Pebbles Cereal, but if you follow Alida’s Kitchen on Instagram, you already know this. I had several tasty recipe ideas swirling about, but also wanted to show Adam that you can take everyday items, such as cereal, and be creative. While I do have an easy recipe to share with you, first I have to tell you about the fun project we made with our Pebbles Cereal!…
Cheesy Broccoli Penne Pasta dish is made on the lighter side with a light cheddar and Parmesan sauce and fresh broccoli. A quick and healthy stove top meal, this is a great weeknight dinner!
We love cheesy pasta dishes, and generally the more cheese the better, right? In summer months we tend to gravitate to lighter meals, leaving our beloved cheesy baked pasta dishes by the wayside. They can be a bit heavy, and while I love baked pasta, I don’t always love to turn on the oven when the temperatures rise. That’s where this Cheesy Broccoli Penne Pasta dish is perfect. It has a light cheddar and Parmesan cheese sauce ~ just enough to coat the pasta and broccoli. And it’s all made on the stove top in under 30 minutes. You can’t beat that!…
Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!
While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins may quickly take the top spot, if they haven’t already. Within the first week of making the first batch, I had to make another…and another! It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them. Fortunately, they are super quick and easy to make! The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….
Marble Cake with Fudge Frosting is the perfect party cake! Enjoy a swirl of yellow cake and chocolate cake in every bite, topped with a fudgy chocolate frosting. Delicious, a crowd favorite, and easy to make!
Recently, we celebrated Mike’s birthday, and as always I asked him to pick his birthday treat. He usually just tells me to make whatever, but this year he got some advice from our resident 3 year old (who may be a bit opinionated these days). After consulting a couple of his favorite cookbooks (really!) and a few of my printed recipes, Adam’s decision was made ~ Marble Cake with Fudge Frosting. While Adam had never had marble cake before, and at the time was not a fan of chocolate, he was sure this was the perfect cake for his daddy. He was absolutely right!
With yellow cake and chocolate cake in a pretty little swirl, we enjoyed the best of both worlds and the fudge frosting was the perfect icing on the cake (ha!) And while it looks fancy, this cake is super simple to make. The frosting was a bit stiff during the stirring process and goes on thick, yet is a thin layer on top of the tasty cake. Decorate it as you wish, and here is the perfect party cake to celebrate any special occasion.
The addition of bananas not only puts a tasty twist on these brownies, but it also helps reduce some of the added fat. There are also no eggs in this recipe. Changes from the original recipe include using whole wheat pastry flour instead of all-purpose (either one works fine, I just wanted a whole wheat brownie) and using brown sugar instead of granulated, because I love the flavor brown sugar adds to baked goods. Use your favorite non-dairy milk and non-dairy chocolate chips, and you have a delicious vegan dessert that everybody will love!
Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative. While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.
We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently. If you’re a regular reader, you know how much my Adam loves pancakes. At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand. Sometimes I would end up making a double (or triple!) batch. On my small little griddle, this exercise could take hours. A labor of love I guess. These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything. On a whim, I decided to try my hand at waffles. Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles. I was pleased to discover cooking waffles is much quicker than flipping pancakes. And Adam had 5 waffles for breakfast that day. Operation waffle was a success!
For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars. They make a great snack!
White Cupcakes with Truffle Filling and White Chocolate Cream Cheese Frosting are a fun cupcake with a gooey truffle center. They are super easy to make too!
This past weekend marked a special second birthday ~ Alida’s Kitchen turned 2! Of course a birthday is not a birthday without cake, right? I’ve been looking for a white chocolate cake for a long time and actually have several recipes I want to try. This particular recipe won me over with two little words “truffle filling.”
While the original recipe called this cake white chocolate, it strikes me as closer to a white cake with a little tang from the sour cream. So my quest for a white chocolate cake continues, but these White Cupcakes with Truffle Filling are definitely tasty. I used a combination of white chocolate and dark chocolate truffles for the center, and both were good. The White Chocolate Cream Cheese Frosting deliciously rounds everything out, making these cupcakes worthy this special 2-year celebration!
Honey Roasted Chickpeas with Sea Salt are a healthy, sweet and salty snack that is easy to make. They are high in fiber, protein-packed, gluten free, dairy free…and Adam can’t get enough of them (in other words, they’re toddler friendly too!)
Honey Roasted Chickpeas are made with only a few simple ingredients, and you most likely have everything you need already in your pantry. In fact, all you really need is one ingredient, and that’s the chickpeas. The additional ingredients are simply for flavoring, but roasted chickpeas are super crunchy and delicious straight from the oven. In this case I made them honey roasted with sea salt, however I have other variations in the works that I am excited to share with you soon!
