If it’s cheesy and we can pretend it looks like some sort of animal or creature, and they get to eat it with their fingers, the chances my kids will actually EAT their dinner drastically increases!!
So telling them these were spooky bats got them really excited to eat the other day. They proceeded to fly bats around my kitchen table for the next hour but hey, they had fun!
I found this Torino Farfalla Primavera at Target. The noodles are enormous, which make them perfect to turn into little dippers, plus they’re all natrual and made with a variety of vegetable flavors (counting their veggies in every way, shape, or form I can, lol!) You can use any kind of bow tie pasta noodles you want though.
After you boil the noodles you lay them out on a baking sheet, season with a little garlic and sprinkle with shredded cheese. Broil these little “bats” in the oven until the cheese is hot and bubbly.
Serve them with marinara sauce for dipping and let the kids enjoy! Miles ↓ wasn’t really into dipping his….because he firmly believes any kind of dip or sauce is spicy. There was no convincing him otherwise but he sure loved the plain cheesy noodles.
These are fun for a Halloween-themed snack or dinner, but I think we’ll be making these often. Cheesy bat noodles for the win!
Bring a large pot of water to a mild boil, add bow tie pasta noodles and cook for 8-10 minutes until al dente. Drain and gently pat with a paper towel.
Heat oven to broil.
Place cooked bow tie pasta in a single layer on a baking sheet lined with parchment paper. Sprinkle with garlic salt and shredded cheese. Broil for 3-4 minutes until cheese is melted and bubbly. Remove from oven and let cool slightly. Dip "batwings" in marinara.
We make crepes at least once a week at our house. My kids love them. They’ve kind of become our go-to Sunday morning breakfast. We save these Chocolate Crepes though for special occasions. Like Mother’s Day I think any momma would love a plate of warm chocolate crepes filled with fruit and whipped cream.
I’ve been working with The Hershey Company over the last year, learning about and using different products in my kitchen. So of course I used HERSHEY’S Cocoa in these Chocolate Crepes. HERSHEY’S Cocoa powder is one of my pantry staples!
I love this video that tells the story of HERSHEY’S Cocoa and learning about where and how the cocoa beans are sourced. There is just something really cool about knowing where our food comes from. One woman from the video says “everyone who consumes chocolate should be happy and proud to know that cocoa is produced in a sustainable manner.” I’m a consumer of chocolate and I completely agree
The Hershey Company sources the best cocoa beans from small farms in West Africa, where they also implement programs to teach farmers how to grow better quality products. I love their dedication to their farmers and their consumers! And I really do love their chocolate. Like, a lot.
Now go make some chocolate crepes!
the perfectly light and sweet chocolatey breakfast.
Blend everything together in a blender. Chill for 30 minutes to an hour. (I've also whisked everything in a large bowl with a fork and this works too)
Lightly grease a crepe pan (or other small frying pan) and heat over medium-high heat. Pour about 1/4 cup batter into the pan and swirl to evenly coat the pan. Cook for 1-2 minutes or until golden, flip and cook for another 20-30 seconds.
Flip onto a plate. Continue with the rest of the batter.
Serve with jam, fresh fruit, and whipped cream.
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This post is sponsored by The Hershey Company. All opinions are my own.
These Carrot Cake Pancakes are perfect for Easter breakfast or brunch! Since my kids wake up at the crack of dawn every.single.day. it’ll be Easter breakfast for us. Love my early risers 😉
My boys are back on a pancake kick so I whipped these up last week and we all devoured them. The boys didn’t even know they were eating carrots! I love it when that happens. Because lately, getting them to eat ANY vegetables has been a struggle. Even though they’re hiding in sweet, sugary pancakes I consider it a win.
My mom always melted a little bit of butter in our maple syrup, it just made the pancakes taste so much better. I still usually do the same thing, but for these made a simple Brown Butter Maple Syrup for these pancakes. It was divine. And all you have to do is just brown a little butter over the stovetop, then whisk in some maple syrup. You can thank me later;)
Carrot Cake Pancakes with Brown Butter Maple Syrup
First, brown the 3 tbsp of butter by melting a small saucepan over medium heat. Whisk occasionally, continuing to cook until brown specks start to appear and it smells nutty. Once browned slowly stir in maple syrup. Set aside
Whisk flour, baking powder, cinnamon, salt and pumpkin pie spice together in a large bowl.
Combine brown sugar, buttermilk, oil, and vanilla extract together in another bowl.
Slowly stir wet ingredients into the dry ingredients until combined. Stir in shredded carrots.
Heat a large skillet or griddle over medium heat. Coat with cooking spray, then pour batter onto the skillet 1/4 cup at a time. Cook for 2-3 minutes or until bubbles appear on the tops. Flip and cook for another 2 minutes.
If you like classic chocolate chip cookie bars, I promise you’ll love this version loaded with crushed Oreo cookies, white chocolate and and milk chocolate chips. Ooey gooey, oober chocolatey cookie bars. Just the treat you’ll want this weekend!
I sprinkled some White Chocolate Cadbury Mini Eggs on top for a fun Easter twist. The bars may seem undercooked when you pull them out of the oven, but let them cool in the pan to cook a little bit more. Remember, gooey = good. At least in my book. Once cooled, dish up and enjoy!
1/2 cup chocolate chips + extra for sprinkling on top
1/2 cup white chocolate chips + extra for sprinkling on top (or White Chocolate Mini Cadbury Eggs)
In the bowl of a stand mixer, cream butter and sugars together. Add egg and vanilla and beat until creamy.
Whisk flour, soda, and salt together in a separate bowl. Slowly beat flour mixture into the butter mixture.
Gently stir in 1/2 of the crushed Oreos, the white chocolate chips, and milk chocolate chips. Spread batter into a greased 8x8 inch baking dish. Sprinkle remaining crushed Oreos, additional white and milk chocolate chips over the top.
Bake for 25 minutes at 350. (until edges are golden). Bars will be slightly gooey and seem un-done, but let cool completely in the pan and they will cook a little bit more! Gooey = good!
*recipe is adapted from Chocolate Chip Pan Cookie Recipe from my Grandma's church cookbook members put together