Cardamom Snickerdoodle Ice Cream Sandwiches

I LOVE ice cream sandwiches. They are the quintessential summer dessert. Seriously, what is better than a cookie and ice cream all in one bite? What more could you ask for? 

So what is so great about these ice-cream sandwiches? Well, they're made with the most delicious Cardamom Snickerdoodle cookies. The cardamom gives it a bit of a grown-up twist to your typical cinnamon and sugar cookie. They are crisp around the edges with a chewy center. Pair that with some spiced banana ice cream and you have perfection!

Now, lets get to the "ice cream" part of this recipe. I was utterly shocked when I realized how easy this was to make. Just throw a couple of ingredients into a food processor and you have the most delicious and creamiest ice cream everrrr. It's like magic! 

Oh and did I mention that the best part is that it's guilt free?! Which means having ice cream for breakfast is totally acceptable! :)

Cardamom Snickerdoodle Ice Cream Sandwiches

Recipe adapted from The Nest
Ingredients:
1 stick unsalted butter, at room temperature
3/4 cup plus 2 tablespoons sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground cardamom

Directions:

• Preheat the oven to 350 degrees. 
• Cream the butter and ¾ cup of the sugar in a large mixing bowl until light and fluffy. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the butter mixture and beat until combined. 
• Sift the flour, cream of tartar, lemon zest, baking soda, and salt into a medium bowl. Gradually add the flour mixture to the butter mixture and beat until combined. 
• Mix together the remaining 2 tablespoons of sugar, cinnamon, and cardamom in a small bowl. Scoop the dough by rounded tablespoons and shape the dough into balls. 
• Roll the dough balls in the sugar mixture and place them 2 inches apart on an ungreased baking sheet. 
• Bake the cookies for 13 to 14 minutes, or until the centers are set. Remove the cookies from the oven and allow them to cool completely before removing them from the baking sheet.
• Place one cookie top side down. Scoop 1/3 to 1/2 cup of ice cream onto the cookie. Place another cookie top side up on the ice cream and press gently to flatten the ice cream between the two cookies. Serve the ice-cream sandwiches.

Spiced Banana Ice Cream

Recipe adapted from The Kitchn

Ingredients:

4 peeled medium bananas, sliced into coins and frozen until solid

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

Directions:

Blend bananas in food processor until they are the consistency of soft serve ice cream. (It will take a few minutes, just keep scraping down the bowl and keep blending!)
Blend in sweetened cardamom and cinnamon. Transfer to a freezer container and freeze until solid.

Roasted Corn and Black Bean Salsa with Honey Lime Vinaigrette

This is a very easy salsa that you toss in a honey lime vinaigrette. It's light, refreshing, and perfect for a summer cookout!

It doesn’t even need to marinate in the fridge. It’s perfect and delicious served at room temperature with tortilla or pita chips, on top of tacos, or straight out of the bowl with a spoon!

The sweetness from the honey and the heat from the jalapeno pepper is the perfect combination. It’s not crazy spicy...just really good!

Roasted Corn and Black Bean Salsa

Recipe adapted from Jehan Can Cook

Ingredients:

2 garlic cloves, minced

1/2 teaspoon honey

3 tablespoons olive oil

Juice from a lime

3 ears of corn, husks and silk removed

1 can black beans, rinsed and drained

2 tomatoes, seeded and chopped

1/4 cup diced red onion

1 ripe avocado, diced

1 jalapeno, diced

Directions:

• Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender. Turn frequently. Remove and let cool.
• In a small bowl or jar; add the lime juice, garlic, honey and olive oil. Shake and set aside.
• Run a sharp knife down the cob to remove as much of the corn kernels as possible. Add the corn into a large bowl. Next add in the diced tomato, onion, black beans, avocado, and jalapeno. Give that a light toss and add the vinaigrette. Stir well until combined and serve cool or at room temperature.

Whole Wheat Pita Pizza

We loooove pizza. This recipe is the perfect size for a personal pizza and it's a much healthier alternative to the homemade pizza we usually make.

This recipe reminds me of when my mom used to make us little pizzas using naan as the crust...it was so good! There’s something about a whole wheat pita that just gives such a great texture and hearty flavor to the pizza crust...and it's very filling!

The best part about this entire recipe is that it literally took me about 15 minutes to make. Quick and easy?? Yes, please. This one is definitely a winner!

Whole Wheat Pita Pizza
Recipe adapted from Whole Living
Ingredients:
4 whole-wheat pita breads
4-5 sun dried tomatoes in oil, chopped
1/2 cup grated mozzarella cheese
fresh basil, finely chopped 

Spinach and Basil Pesto
Ingredients:
1 bag fresh baby spinach
1 cup fresh basil
1/3 cup extra virgin olive oil
1/4 cup toasted pine nuts
1 cup shredded Parmesan cheese
2 cloves garlic, chopped
salt and pepper to taste

Directions: 

For the pesto:

Combine all ingredients in a food processor until well blended. It's that easy! :)
 

To assemble the pizzas: 

Arrange pita breads on two baking sheets. Spread about 4 tablespoons of pesto on each. Scatter chopped sun dried tomatoes on top, and then sprinkle with the mozzarella cheese. Sprinkle fresh basil on top. Transfer the baking sheets to the oven, and bake the pizzas until the mozzarella has melted, about 20 minutes. Remove the pizzas from the oven, and transfer to a cutting board. Cut each pita pizza into wedges and serve!

DIY: personalized wreath

This wreath is perfect for a beautiful spring day! It was a super simple, inexpensive DIY project that's easily personalized - you could use any colors or flowers. I'm sure you have already seen wreaths like this are all over Pinterest and Etsy!

Teach. Craft. Love. is where my inspiration came from. 

I love the spring-y look with the flowers and colors. I decided to create one that was a bit more personalized with our last name instead of our address.

I bought all of the materials at Hobby Lobby. I already had the flowers, hot glue gun, and twine on hand, so I just had to buy the wreath, ribbon, the letter, and some paint. (Be sure to use your 40% off coupon!)

Here's your list of items:

• wreath
• wooden letter or numbers
• paint
• hot glue gun
• wire cutters 
• twine
• burlap ribbon

First, you'll want to paint your letter/numbers. I decided to go with a bright green to match the green color in the flowers. I used spray paint, but you could also use just regular craft paint. Make sure you let it dry for at least an hour. 

Next, using the wire cutter to cut the stems off of the flowers, leaving about 1/2 inch of stem to glue into the wreath.

Decide how you want the wreath to look so you can predetermine where the flowers and letter/numbers will go.

I decided to add a little bit of extra detail with the twine. After I decided where my letter would go, I wrapped about 24 inches of twine around the wreath, hot gluing the twine as I wrapped it. You just want to make sure you end up with the twine on the back.

Next, add some hot glue to the tip of the flower and around the stem and press it into the wreath. Repeat with the rest of the flowers.

Next, glue the wooden letter/numbers on. Carefully lay the letter where you want it to go. Squeeze a line of hot glue on the surface of the back of the letter, then press. If you are using numbers, you'll repeat this step for each one.

Finally, you'll need about 12-14 inches of burlap ribbon. Just tie it around the top into a nice big bow. 

Be sure to let your wreath dry for a few hours...and then it's ready to hang!

Super cute and super easy!

Asian Quinoa Salad

I made this salad a few weeks back and can’t wait to try it again! We've just recently started eating quinoa, and this was the perfect salad to add to our dinner. 

The best part is that the quinoa is cooked in vegetable broth with fresh ginger, orange zest and orange juice, giving it this amazing flavor! Just throw in some veggies, almonds, and a delish dressing with honey and sesame oil and you have one incredibly satisfying salad. I’m glad I made enough for lunch...it tasted even better the next day! 

Asian Quinoa Salad

Recipe adapted from The Fig Tree

Ingredients:

1 and 1/2 cups of low-sodium vegetable stock

1 cup of uncooked quinoa, rinsed and drained

2 tablespoons of freshly grated ginger (divided)

1 teaspoon of freshly grated orange zest

juice of one small orange

2 tablespoons of rice wine vinegar

1 tablespoon of olive oil

1 tablespoon of sesame oil

1 tablespoon of honey

2 tablespoons low sodium soy sauce

1 cup of edamame; shelled

2 cups of broccoli slaw

1 cup of sliced almonds, toasted

1 tablespoon toasted sesame seeds

Directions:

1. Place the vegetable stock, 1 tablespoon of grated ginger, grated orange zest, orange juice and rinsed quinoa in a medium sauce pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover the pot. Cook the quinoa for 10 minutes.

2. Meanwhile, mix the rice wine vinegar, other tablespoon of grated ginger, olive oil, sesame oil, honey, and soy sauce in a small glass jar or container. Shake to combine.

3. After the quinoa has cooked for 10 minutes, turn off the heat. Toss in the edamame, and broccoli slaw. Return lid to pot and allow the veggies to steam with the quinoa for 5 minutes. Remove lid and allow mixture to cool to room temperature.

4. Toss the quinoa mixture with the salad dressing. Add in the sliced almonds. Garnish the salad with sesame seeds. Serve at room temperature.

Peanut Butter Oreo Brownies

Oreos AND peanut butter wrapped up in a brownie...this is crazy good! I've been kind of obsessed with peanut butter lately, so when I saw these at Publix the other day I had to get them. 

This recipe is super simple. Just mix up some brownies, throw in some peanut butter Oreos, pour the brownie mix over the top and bake. Easy!!

Peanut Butter Oreo Brownies

Ingredients:

1 package brownie mix

1 egg

1/3 cup water

1/3 cup vegetable oil

1/2 cup semi sweet chocolate chips

16 peanut butter Oreos

Directions:

• Preheat oven to 350 degrees. Line an 8x8 inch pan with aluminum foil and lightly spray with cooking spray. 
• In a large mixing bowl, combine brownie mix, egg, water, oil, and chocolate chips. Mix well. 
• Pour half of the brownie batter into the lined pan. Gently place Oreos on top of batter. Pour remaining batter over the Oreos. 
• Bake for 30-35 minutes until brownies are cooked through. Cool and cut into 16 squares.

Greek Yogurt Peanut Butter Pancakes

OMG! I was in pancake breakfast heaven after eating these. I am telling you, these pancakes are sooo amazingly delicious. Seriously, my mouth is watering right now as I type...  

They are light, fluffy and super peanut buttery.  A little peanut butter maple syrup on top and it is the perfect combination of salty and sweet. The batter for these pancakes is thicker than the usual, but the pancakes still manage to come out fluffy and light...you have to make them!

Greek Yogurt Peanut Butter Pancakes

Ingredients:

for pancakes

1 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup nonfat plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla extract
2 large eggs
3 tablespoons skim milk

1/2 cup peanut butter chips
for syrup
1 cup maple syrup

2 tablespoons all natural peanut butter
1/4 teaspoon vanilla extract

Directions:
In large bowl whisk together flour, baking powder, and baking soda. In a separate medium bowl, beat Greek yogurt, eggs, honey, vanilla, and milk until smooth and well combined. Add wet ingredients to flour mixture and mix together. The batter will be very thick. You can add in a teaspoon or two of milk if you think it's too thick, stir until it is smooth. Next, gently fold in peanut butter chips.

Lightly coat a large nonstick skillet or griddle with cooking spray and place over medium heat. Drop batter by 1/4 cup onto skillet. You may need to use a spoon to spread out the batter just a tiny bit, since the pancake batter will be thick and you’ll want them to cook thoroughly. Flip cakes and cook until golden brown, 2 minutes. Repeat with more cooking spray and remaining batter.

To make the syrup, place maple syrup, peanut butter, and vanilla in a saucepan over medium heat. Wait until mixture begins to simmer, and stir every few minutes. Remove from heat and drizzle over warm pancakes.