// This post is brought to you by Kohl’s. Thank you for your kindness and support of the sponsors that keep Petit Elefant running. //
Today we’re talking orange cream smoothies. Because I love you. Because citrus is delightful. Because we all know orange creamies are the best, so it only follows that orange cream smoothies are a dream.
We’ll get to the recipe in a second, but let’s start at the beginning of the story.
This week I went to Kohl’s to buy myself a Mother’s Day present. Because if I’ve learned anything in life so far it’s this: sometimes you have to make your own dreams come true. I didn’t know exactly what my dreams were for Mother’s Day, but I did spend a good long time wandering around Kohl’s thinking about it.
I flirted with some gorgeous flowy summer dresses, made heavy eye contact with a pair of suede loafers in the shoe department, tried out nearly every perfume in cosmetics, and had a hot and heavy affair with a delicate, stunning diamond eternity band. But in the end, I came home with a new Ninja Blender.
It’s not terribly sexy, a … >> find out more...
Home made bread and Sunday dinner rolls, and delicious fresh cinnamon rolls are a part of my DNA. And up to this point in my life, have only been in my DNA so far as I enjoy eating all of the above foods very much, because carbs = yummmm. But even though I love me some rolls, I’ve never actually been able to make them. Properly, and for real.
(if you want to skip the story behind the rolls and jump to the recipe, you can find it at the bottom of this post)
My grandmother and mother both were, and are, phenomenal cooks. My grandmother literally fed an entire neighborhood of boys (and girls too) throughout the better part of the 1940’s, 50’s and 60’s. Somewhere in her busy days of raising four children and their friends, (and doing it well) my grandma managed to work full time as a nurse at a state mental health hospital, attend Brigham Young University with her daughter (my mother) to finish her college degree, write papers and complete homework, and keep an immaculate house.
I can only imagine the exhaustion. But somehow through the fog of homework and child rearing … >> find out more...
Today’s how-to is all about preserving garden herbs for winter. Did you know that was a thing? If only my teenage self could see me now. She’d be horrified that I not only keep a garden, but take extra steps to preserve my herbs for the Winter. It’s all good, teenage Allison, chill out.
Learning how-to preserve your herbs to use in the cold months of the year is a thing, and it’s a super easy thing at that. Also, tasting *fresh* garden herbs in the depths of frozen Winter? I don’t want to go Martha on you, but it’s a good and lovely thing, a very wonderful thing, so let’s get to it.
I planted a lot of herbs in my Summer garden this year, and had rosemary and basil coming out my nose so I’m grateful there’s a way to preserve that business. (although don’t try to preserve basil, it’s a wimpy plant for the freezer) Let’s get started, shall we?
How-To Preserve Garden Herbs For Winter
- chopping knife
- cutting board
- fresh rosemary
- ice cube trays
- extra virgin olive oil
Pick rosemary from your garden. Or from the grocery store shelves.… >> find out more...
My mom’s granola is one of the better things this earth has to offer, and I’m not even kidding a little. It’s the simple things in life that make it so good, you know?
Growing up as one of the younger siblings in a family of 8 kids, I got ripped off a fair amount of my young life. I never had anything new, and anything precious I did have was broken / stolen / maimed within moments of landing within my reach. But, like any good cliché, I always had a playmate, which came in handy every year when we took our family vacation. >> Read More
This Toffee Apple Dip is going to make you very popular this fall. I know this because once, many years ago, my husband and I attended a grown-ups only Halloween party at a neighbor’s house. In the middle of the buffet was a platter of apples and a bowl of a creamy, sweet dip I’d never heard of before. Guests were wild for it. The lovely gal who made it explained that it’s her go-to treat to take to all sorts of functions, and graciously shared the recipe for her Toffee Apple Dip. I was instantly envious that I hadn’t discovered it first. I wished it could be my go-to treat for parties. But, as it was, I tucked that recipe away for the right opportunity to share.
Luckily, I moved out of state a short time later and could wow my new neighbors with toffee apple dip. Now it’s my go-to treat recipe for all it’s sweet and creamy, with a buttery toffee crunch. Plus it’s healthy, because, well, apples. And it’s incredibly simple.
… >> find out more...
- 8 oz cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 tsp. vanilla
- dash of cinnamon (optional)
- 1/3 cup
Iced coffee is one of the most joyous drinks of summer, isn’t it? Icy cold caffeinated beverages help keep the hot summer temperatures at bay while soothing you with their tasty glory. Tasty, tasty glory.
Have you ever made your own iced coffee though? It’s the easiest thing in the whole amazing world. And I have a yummy recipe for you and you, and you in the corner. No need to spend upwards of $8 a cup at your local coffee shop when you can make it for around .50 cents a glass.
Below is the lowdown, (and the recipe!) for your very own tasty cold beverage. The main bummer about iced coffee is that the melting ice in the cup waters down the delicious flavor of the coffee, but don’t worry, I’ve got a way around that.
MAKE YOUR OWN ICED COFFEE RECIPE
Step 1: Brew some coffee
Step 2: Cool coffee in refrigerator
Step 3: Add a dash of vanilla + stir
Step 4: Add ice cold creamer ice cubes
Step 5: Garnish with a sprinkle of cinnamon sugar
// If you’re a fan of … >> find out more...
If you need an easy dessert for any sort of gathering this summer, look no further than this simple, extremely tasty ice cream sandwich cake. A mountainous slab of ice cream sandwiches covered in soft, snowy white caps of whipped cream. Henceforth known to my family as The Matterhorn Cake. It’s not vegan or paleo or clean or in any way healthy, and requires zero baking, and can be made a day or two in advance. Yes to all of those things, thank you very much.
My husband is a Cache Valley, UT native and a Fat Boy Ice Cream sandwich, made in his hometown, is a beloved treat. It’s the only ice cream sandwich worth eating, he maintains. Thus, the foundation for this dessert, a mountain of totally worth-it calories. Awesome, just like the real Matterhorn in Switzerland. Or the one at Disneyland. Whichever. But you can truly use any kind of ice cream sandwich you prefer.
You will need:
12 Fat Boy Ice Cream sandwiches (or your favorite)
1/2 jar of your favorite caramel sauce (or about 2/3 cup homemade)
1/2 jar of your favorite hot fudge sauce (or about 2/3 cup homemade)
1 pint whipping cream + … >> find out more...
There’s nothing I love more than sipping an icy drink on a hot summer day. A fresh fruit slush is a perfect poolside drink (or while you’re hiding from the kids and binge watching Grey’s Anatomy). Just a few simple ingredients (really!) make for a yummy, refreshing beverage that you’ll be wanting to sip all summer long. Also great: this fruit slush made with melons and berries is pretty good for you!
This fruit slush calls for watermelon and berries which are fantastic together, and both are plentiful during the summer months. You can mix it up and use any variety of melon and berry you prefer. Maybe honeydew and blackberry or cantaloupe and blueberry, or any combo really. Hopefully the fruit is ripe and sweet on its own, but if not, you can add a little sugar or honey to sweeten it up.
For an extra refreshing drink, we like to fill our glasses with 3/4 fruit slush and 1/4 sparkling water. It’s a little bit like homemade soda, only totally fresh and healthy. Win win.
These melon berry slushes are also great for a crowd, say a BBQ or even a baby shower. Make up several batches and … >> find out more...
A skillet lasagna, made with mushrooms and spinach? Yes please. It’s a dreamy vegetarian dish made in (nearly) one pot, which means less dishes and easier clean-up. The truth? You need two for this recipe, so it’s almost a one-pot dinner. But you’ll forgive the extra pan when you taste this! It comes together very quickly and makes for an incredible dinner. Skillet lasagna is all the rage. I actually did not know this. But it makes tons of sense, right? It’s lasagna that cooks on the stove top in lieu of all the steps and layering everything into a pan and waiting for it to bake.
Think of this version as a cross between stroganoff and lasagna. It has a whopping 20 ounces of cremini mushrooms that give it HUGE mushroom flavor. If you like mushrooms, I guarantee you’ll love this. My family went crazy for it. A word of caution – there’s nothing skinny about this. And you can feel good about that now that Science says a little fat is okay, right? (I think I heard that on NPR.)
Hey, I’m also looking out for you. If you want this to truly be a one-pot skillet lasagna, … >> find out more...