Union Pier, Michigan
We got out of the house the other day just to take in the sunshine and give our four-legged friend a chance to stretch his legs too. Winter can leave us unmotivated to explore. Too often, I’d rather back a batch of muffins or cookies, then brave the cold. Lucky for us we had one of those rare winter days. The temperatures and sunshine allowed us to venture with our little ones and not have to worry about her or the dog getting too cold. Yay for sunshine!
Ginger Sugar Cookie
These are the best recipe for not-too-sweet sugar cookies. I love the white chocolate frosting; so easy to make and it dries hard*. I just melt one bag of chips in a double bubbler and smear over cooled cookies. Sprinkle with your favorite topping and BOOM, your’e done.
*dried white chocolate frosting is great for packing cookies in a tin or traveling. No messy frosting everywhere!
Message me for recipe. Enjoy!
We had a blast at the apple orchard last weekend. I used most of the apples while baking a butter crust apple pie, but saved a few apples for Mya and I to enjoy during snack time. I sliced the apples very thin and smeared some fresh almond butter on each one. For Mya’s slices, I cut into bite-size for her to pick up and chew eaiser. She has just 6 teeth in right now, and used all 6 for munching up food. This snack is great for at home. It can get a bit messy with the almond butter. Mya loved it so much, she had it all over her face and was licking her fingers. We enjoy introducing her to new flavors and seasonal combinations of food regularly.
Just a short drive from our house, we found a u-pick apple orchard. The farm had many varieties of apples to choose from. We gathered mostly Honey Crisp apples in our wagon. Mya was in charge of “inspecting” each apple and keeping the apples in the bag. We had a delightful time and now our freezer is full of apple slices in little portioned baggies.
Sometimes it feels like a thousand things need to get done before I can leave the house. The past few days, I’ve really tried hard, to just get outside when the little one and our dog are ready. Worrying about the laundry, dishes, and organizing for when we return. Shades out, toes out, paws out!
I had a little helper with canning our bushel of pickles! We strolled over to our local New Buffalo Farmers Market and picked up two half bushels of pickle cucumbers. Mya handed me the jars to be sterilized. We stuffed our jars with fresh garlic and dill. For the brine we used Bon Appetite’s recipe. One bushel of small cucumbers makes 48, 1 quart jars. Can’t believe we have to wait 3 weeks to try these dilly treats!
Today we snacked on some baby mandrain oranges while I fried up some garden fresh zucchini in bite size for little fingers. I really try hard to get atleast 2-3 food groups in each meal for our little one.
Chilled Organic Carrot Sticks
- 7-8 organic Carrots
- Filtered water
Wash and peel carrots. Chop ends of carrots. Slice in half for older kids and leave whole for younger tots as a teething treat.
A great cold treat for those hot days at the beach or in the stroller. I love to put these carrot sticks in a jar or glass of water for those last minute snack needs. This is also a great go-to healthy snack for older kids to help themselves to. *Be sure to always supervise kids with this snack.
Girls day at the beach! We were sure to apply plenty of sunscreen and wear our sun hats. I packed our beach bag with an old tapestry blanket I acquired from my good-old college days with plenty of space for my little one to crawl around. For a snack I made my Chilled Carrot Sticks. We also packed plenty of sand toys and snacks. Our wagon was key for getting to and from the beach in a snap! The New Buffalo public beach is a great place to visit. They have a cute little snack shack with ice cream and refreshments!
This past weekend we visited a u-pick blueberry farm in Sawyer Michigan. Located in SW Michigan about a one hour drive from Chicago. Our little one truly enjoyed the wagon ride through the patch and collected a few berries along the way too.
We made mini cheesecakes topped with fresh blueberries from our adventure. YumYum!