Easy Chocolate Magic Mousse Dessert

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Okay chocolate lovers, this little idea came to me after I watched this video about how to make vegan mousse. The mousse is made from (you’re not going to believe this) the juice from a can of garbanzo beans, called auqufaba!

Mind Blown…

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How to Make Iced Lattes at Home

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Hope you all had a great weekend! Let’s keep the good times rolling with a homemade iced latte! If I had known making an iced latte at home was this easy I would have been making them at home a loooong time ago.

Making my coffee at home save me a big chunk of change too!

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The Best Vegan Fruit Parfait You’ll Ever Make!

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Have some family or friends that are vegan but don’t know what to make them for Memorial Day? These vegan fruit parfaits are just the thing for any BBQ or get together!

These little parfaits layered with fruit and coconut cool whip are light and cool. Perfect for a summer treat! Even if you are not having a get together this cocowhip is good on everything. Try a dollop in your coffee!

I found this coconut cool whip from So Delicious about a year ago and have loved using it ever since!

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How to Make Resurrection Rolls

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It is Easter Sunday next week so I wanted to share a fun thing to do with the kiddos while keeping in mind the “Reason for the season” with this simple recipe. I have seen these Resurrection or “empty tomb” rolls floating around the web for a while. And now that my older son (we’ll call him “J”) is big enough and wants to help in the kitchen I thought I would give it a go!

He is always wanting to help in the kitchen. He says, “Let me go get my chair.” Most of the time I am in a hurry and say that he can help next time so he was super stoked to help me with this because who doesn’t like marshmallows and crescents?!

I wanted to start some kind of Easter tradition without doing easter baskets because, honestly, we can’t afford a “second Christmas”. That and I wanted a tradition where I could talk about Jesus and what he did for everyone on the cross. I don’t think easter baskets are bad, our family has just decided to do something different.

J loved making these with me. I got to talk about how after Jesus died on the cross he was put in a tomb. And on the third day, he rose from the dead and the tomb was empty!

Now grab your crescents and let’s roll!

Get yourself:

  • 1 tube of crescent rolls.
  • 1 bag of marshmallows.
  • Small bowl of water
  • Small bowl of cinnamon and sugar

Preheat your oven to 375 degrees. Then line a pan with parchment paper or a Silpat.

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It looks like he is about to take a huge bite of cinnamon and sugar but he was just mixing it together. 😉

Take your marshmallows and dip them real quick in the bowl of water so that the cinnamon and sugar stick to it and then roll them in the cinnamon-sugary goodness until completely coated.

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Next bust out those crescents. Literally. I love how they explode out of the can! It makes for some amusement while cooking.

Place your coated marshmallow on your crescent stripes. Roll the larger end towards the smaller end and pinch the sides together really well. I had a few of them leak out gooey marshmallow but they still were oh so yummy!

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Then place crescent rolls on your pan and pop them into the oven for 7-8 minutes or until golden brown.

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Right out of the oven, these babies were amazing! Melt a little butter over the top of them or spread your favorite jam. Anything goes. Even warmed up the next day they were still awesome.

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When I called J in to try one of the resurrection rolls and he took a bite out of it he was surprised to find that it was empty! His eyes became wide and then he got a playful look on his face like, “How did that happen?” I hope this doesn’t teach my son to take what Jesus did for us lightly. My hopes are that this will be a visual reminder that he is risen! The tomb is empty!

I loved being able to share this memory making experience with my son and I can’t wait until the younger one is old enough to be involved in this special tradition. Hope you and your kids enjoy making these as much as we did!

What are some of your Easter family traditions? I would love to hear yours!

3 Ingredient “Tropsicles”

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Happy first day of Spring! Since it seems like Summer sneaks up on us pretty quickly I thought I’d share with you a popsicle recipe that will take you away to your own private tropical paradise…

Ha, just kidding. You’re still here.

Anywho, these coconut pineapple mango (Phew! That is a mouthful) “Tropsicles”, as I like to call them, really hit the spot if your kids are wanting something cold and delicious on a scorching summer’s day. And they only have three ingredients! How easy is that? Coconut water is the perfect way to stay hydrated. Coconut water also replenishes lost electrolytes from sweating. Ew. The pineapple and mango add just the right amount of sweetness. An awesome bonus is that there is no added sugar!

*Warning!* Rant! Can companies please stop putting added sugar in something that is already supposed to be sweet? I don’t feel like it is that hard anymore to make something taste really good without adding more unnecessary sugar! Okay. Rant over.

I love popsicles because they are so easy to make and kids think they are so much fun! One of my favorites parts of summer when I was a child was getting out of the pool to enjoy a nice, cold popsicle. Now I can’t wait to watch my children enjoy the same thing!

I had some coconut pineapple popsicles the other day and while they tasted okay the pineapple in them was mushy and overly sweet. They also had other unnecessary ingredients which is why I decided to make my own!

Okay, let’s do this. You’ll need: (You might need a little more or less liquids depending on the molds you have.)

  • 1 cup of Coconut water
  • 1 cup of Pineapple juice
  • 1 Mango
  • 1 Popsicle mold

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Mix the two liquids into a measuring pitcher. It is easier to pour the liquids into the molds that way.

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I was using a funnel at first but I realized it wasn’t necessary. You want to fill your molds about 2/3 full so you can add the mango to it.

When choosing a mango you want to pick it up and squeeze it a little bit. It needs to be firm but have a small amount to give to it. When you cut it open it should be a bright orangey-yellow color, like this…

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Mangoes are a little tricky to cut but this video is super helpful! Plus, his accent is fun to listen to.

Next, cut your mango into tiny chunks. They will fall to the bottom of the mold but it will still taste fabulous.

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Now add a small handful of mango chucks to each popsicle mold. Make sure to leave a little room at the top for the popsicles to expand when they freeze. Don’t ask me how, go ask science. 😉

Put the tops on and pop them into the freezer!

Make sure to store the rest of your pineapple juice in a glass container. After the can has been opened it is not safe to store something so acidic in the tin can that it came in. You can read why here.

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A few hours later your kiddos (and mom, if you so desire) are ready to hydrate and enjoy a tropical summer treat!

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I was so thrilled with how these turned out. While I was taking the pictures I could smell the pineapple juice! It was so tempting to not just eat them right off the plate before I was finished taking pictures of them.

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The mango chucks froze beautifully in the popsicle. When I tried the popsicle, the mango had stayed nice and firm. You taste more coconut water than pineapple juice but that was alright by me. If you want more of a pineapple flavor make the measurements 1 1/2 cups of pineapple juice and 1/2 a cup of coconut water.

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Hope this recipe makes your summer more memorable!

What kind of summer treats do your kids love? Share yours in the comments!