Feeds:
Posts
Comments
Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Pudding.  The ol’ dessert with nilla wafers, boxed pudding mix, and bananas layered on top of each other.  A childhood classic comfort food.  I am a total pudding snob and since I know I can make homemade pudding in 15 minutes that will be SO much better, I always make it that way.  The recipe for my banana pudding is here.

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Anyway, back to banana cream PIE.  I needed to make one for my father-in-law for his birthday, and I was browsing pinterest and just happened to see a recipe for Nilla Wafer Crust.  Whaaaaaaat?  Mind. Blown.  I usually make banana cream pie with regular pie crust, I’ve done it with graham cracker crust, but I thought “Oh my goodness, this is going to be like a banana pudding pie hybrid.

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

I was excited.

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

I was right to be excited.  This was the perfect combo.  I use my no-fail vanilla pudding recipe.  It’s easy, even for beginning bakers, and the crust was the perfect compliment to the bananas and the pudding.  I had to travel two hours with my pie, so I used cool-whip.  Under any other circumstance I would have made homemade whipped cream.  Would have been better.  Even with cool whip though….

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

Banana Cream Pie with Nilla Wafer Crust by Rumbly in my Tumbly

This pie was devoured.  I barely got a picture of it.

Enjoy!

Crust recipe from momontimeout

Ingredients:

For the crust:
60 Nilla Wafer Cookies
1/4 cup granulated sugar
1/3 cup melted sugar

For the rest of the pie:
3 cups of whole milk (it has to be whole milk)
3 egg yolks
2/3 cups sugar
3 tablespoons cornstarch
1/2 teaspoon salt
1 tablespoon butter
2 teaspoons vanilla extract
3-4 ripe bananas
2 cups cool whip or homemade whipped cream

Directions: 

First, make your crust.  In a food processor or blender, process the nilla wafers until they are fine crumbles.  Add the sugar and melted butter and mix together.  Press into a pie pan, up around the edges as well, and bake in a 350° oven for 10 minutes.  Remove from the oven and set aside.

Now, make the rest of the pie.  In a medium saucepan (not over heat) whisk together your milk, egg yolks, and sugar.  Mix the cornstarch and salt in a separate bowl, and then add them to the milk mixture and mix well.

Over medium high heat, continuously stir the mixture for about 15 minutes, until it is a thick, pudding consistency.  When it is, remove it from the heat and add the butter and vanilla.  Set aside.

Slice your bananas and layer them in the bottom of your pie pan.  Pour the pudding over the top.  Refrigerate at least 6 hours.  Overnight is much better.  Top with whipped cream and additional bananas (if desired) and serve.  Enjoy!

Chocolate Cream Pie by Rumbly in my Tumbly

Chocolate Cream Pie by Rumbly in my Tumbly

It was my Father-in-Law’s birthday last week and when I asked him what he wanted me to make him for his birthday dessert, I could tell he was trying to decide between chocolate cream pie and banana cream pie, so I did what any pie-obsessed baker would do: I made both.

Chocolate Cream Pie by Rumbly in my Tumbly

Chocolate Cream Pie by Rumbly in my Tumbly

So, today, I give you the recipe for this incredibly rich and delicious homemade chocolate cream pie.  Banana cream will come later in the week, but for now, lets discuss this one.  First, there is nothing better than Oreo cookie crust.  Not the kind from the store in the tin foil pan, but honest-to-goodness ground up Oreo cookies spread with melted butter and pressed into a pan.  As I said on my Facebook page, on a scale of one to Whole30- these are a zero.

Chocolate Cream Pie by Rumbly in my Tumbly

Chocolate Cream Pie by Rumbly in my Tumbly

Now lets tackle the pudding.  It is a super easy (albeit slightly time consuming) thing to make and it is not even on the same planet as the stuff you buy in the package at the store.  It just isn’t.  It is rich, and creamy, with a deep chocolate flavor and you will absolutely love it.

Chocolate Cream Pie by Rumbly in my Tumbly

Chocolate Cream Pie by Rumbly in my Tumbly

I topped mine with whipped cream and chocolate shavings.  For travel purposes (I had to transport this in a cooler for a two hour drive) I went with Cool Whip, but if I had been making it at home, I no doubt would have gone with homemade fresh whipped cream.  Then I shaved up a Cadbury milk chocolate bar for the top.

Chocolate Magic.

Enjoy!

Recipe adapted from Something Swanky

Ingredients:
One Oreo Cookie Pie Crust
3 egg yolks
3 cups of whole milk (it has to be whole milk)
1 1/2 cups granulated sugar
1 tablespoon cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon butter
1 1/2 teaspoons vanilla extract
8 oz of Cool Whip or homemade sweetened whipped cream
chocolate shavings for garnish.

Directions:
Make your crust first.  Recipe and directions here.

In a large saucepan, whisk together the egg yolks and whole milk. (The heat is not on at this point.)  In a large bowl, mix together the sugar, cornstarch, cocoa powder, and salt.

Whisk the dry ingredients into the saucepan, and place over medium high heat, mixing constantly.  Mix for about 15 minutes, until the mixture has a smooth, thick, pudding like consistency.  Remove from heat and add the butter and vanilla.  Mix until smooth.

Pour your pudding directly into your crust.  Refrigerate overnight (you can cover with plastic wrap once it is set.) and top with whipped cream and chocolate shavings before serving.

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Charlie, my 3 year old son, is obsessed with the color “dark blue.”  He has taken the ‘favorite color’ thing to a whole new level. When he’s pretending to be a superhero, and I ask “Oh, are you Super Charlie?” he replies “No! I’m Dark Blue Charlie!”  He has three pair of dark blue underpants, and God help me if there isn’t a clean pair, because he doesn’t want to wear any in the white, gray, or green variety.  All shoes must be dark blue, and here he is when I had the audacity to serve his milk in a cup with a green lid because the dark blue lid was already in use.  It’s hard to be 3.

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Anyway, there is a point to this story.  Charlie thinks he likes blueberries, at least, he really wants to like them- but he doesn’t.  He just knows they are dark blue.  Every time he is asked what kind of fruit he wants, he answers “Blueberries!” but then he eats one of them and doesn’t finish.  He also requests blueberry muffins, blueberry yogurt, blueberry bagels- you name it, he requests it, but then doesn’t finish.  And the joke is on me because even though I don’t particularly like fresh blueberries to eat (unless they are baked in something) I continue to buy them for some reason.

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

So, yesterday I found myself with an abundance of fresh blueberries and a ton of zucchini, so I decided to make a nice breakfast cake for my husband to take into work today.

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

There’s something about eating a “cake” made with zucchini in it that just makes me feel a little less guilty.  Sure, it’s still full of sugar, eggs, and fat, but at least we are getting some veggies in, right?

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

This cake is moist, sweet, and lightly spiced.  It goes perfectly with a lovely cup of tea or coffee.

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

Blueberry Zucchini Breakfast Cake by Rumbly in my Tumbly

And it’s Dark Blue Charlie approved.  But probably just because of the frosting.

Recipe adapted from I am Baker

Ingredients:
3 eggs
1 cup vegetable oil
1 tablespoon vanilla extract
2 1/4 cups white sugar
2 cups of shredded zucchini (use a food processor or cheese grater)
3 cups all purpose flour
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups of fresh blueberries

Glaze:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest or lemon extract
1/8 teaspoon salt

Directions:
Preheat the oven to 350°.  Line a 16×10 pan with a parchment paper sling and spray with non-stick spray. (Alternatively you can use a 9×13 pan- your cake with just be a tad thicker than mine and have to cook for a few minutes longer.)

In a large bowl, mix together the eggs, vegetable oil, vanilla, and sugar.  Add the flour, salt, cinnamon, baking powder, and baking soda and mix until just combined.  Your batter will be SUPER thick.

Fold in the zucchini.  The moisture from this will thin out your batter some.  It will still be a thick batter.

Gently fold in the blueberries.  Spread into your prepared pan.

Bake 25-30 minutes (longer if using a 9×13 pan) until the top is golden and a toothpick inserted into the center comes out clean.

Mix glaze ingredients together and spread over the top of the warm cake.  Cool and serve.  Enjoy!

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Everybody who reads this blog knows that my original dish soap worthy recipe, my number two weakness, (next to pie) is my recipe for Snickerdoodle Blondies.  They are my absolute favorite thing.  Like, ever.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Until today, I didn’t know there was a way to improve upon them.  But it turns out, you learn something new every day.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

I present to you: a snickerdoodle blondie and apple pie hybrid: Apple Snickerdoodle Blondies

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

All the flavor of those dense, fudgy, cinnamon-sugar blondies, packed with apples.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Oh. My. Gosh.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Maybe not quite as pretty as the original- you may need a fork.  But the added taste is worth the mess.  Something about it reminded me a lot of an apple fritter donut.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Give these babies a try, they will not disappoint!

Apple Snickerdoodle Blondies by Rumbly in my Tumbly.  A Hybrid between snickerdoodle cookies and apple pie.

Apple Snickerdoodle Blondies by Rumbly in my Tumbly. A Hybrid between snickerdoodle cookies and apple pie.

Enjoy!

Recipe from Cookies and Cups

Ingredients:
1/4 cup room temperature butter
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup of tart apples, peeled and chopped
2 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350° and line an 8×8 pan with a foil or parchment paper sling. (You can double this recipe and put it in a 9×13 pan as well.)  Spray the sling with non-stick spray.

In your mixer, whip together your butter and brown sugar until light.  Add the egg and vanilla and mix well.  Add the flour, salt, baking powder, and mix until just combined.  Add the chopped apples at the very end and stir by hand into the mixture.

Press into your prepared pan.  Slightly damp, clean hands work best for this.  Mix the cinnamon and sugar together and sprinkle over the top.

Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.  Cool and serve.  Enjoy!

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

As I have mentioned previously, my husband and I recently completed the Whole30 challenge.  Basically we went for 30 days eating only whole, unprocessed foods.  No sugar, no dairy, no grains, no legumes, no alcohol (gasp!) In other words: 30 days of torture.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

That said, we had amazing results in our health and our waistlines, and have adopted many of the day to day eating habits.  I was searching for something yummy but sugar free, and I came across this recipe for Primal Fudge on Practical Paleo.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

Now, I have to tell you, whether you are paleo or not, this fudge is freaking delicious.  You all know me- nobody loves butter and sugar and marshmallows more than I do, but I’m telling you, when I took a bite of this, I did not miss my old fantasy fudge recipe one single bit.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

This is a super versatile recipe.  I made it once with natural, no sugar added peanut butter and once with cashew butter.  I did prefer the peanut butter, which is not paleo, but the cashew butter was also delicious.  You could use ANY nut butter.  Almond butter, cashew butter,  sunbutter, you name it.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

You can leave it plain, which I did once, or you can have a field day topping it with all of your favorite things.  I did this batch with salted almonds, coconut, cashews, and sea salt.  You could add anything you want to the top before chilling.

5 Ingredient, 5 Minute Primal Fudge.  Paleo, sugar-free, gluten-free, and dairy-free!

5 Ingredient, 5 Minute Primal Fudge. Paleo, sugar-free, gluten-free, and dairy-free!

I made this in the microwave, popped it into paper cupcake liners, and 30 minutes of fridge time later, it was done.  I promise you will love it.

Enjoy!

Recipe from Practical Paleo

Ingredients:
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter (or other nut butter, natural pb is my fave)
1/4 cup raw honey or real maple syrup (I prefer it with syrup)
1/2 teaspoon vanilla

Directions:
Line a 12 cup regular sized muffin tin with paper liners.  You can spray with non stick spray, but it doesn’t need it.

Place the coconut oil, cocoa powder, nut butter, and syrup or honey into a microwave safe bowl.  Heat for 30 seconds at a time, stirring well in between, until the mixture is smooth and melted.  Add the vanilla extract.

Spoon evenly into 12 prepared muffin tins.  Top with whatever you like (my favorite combo is salted almonds, coconut flakes, and coarse sea salt.)  Refrigerate for at least 30 minutes and serve.  Store in an airtight container in the refrigerator.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

This is one of my very favorite peanut butter cookie recipes.  Simple and sweet.  Nobody stops at just one.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

They are quick and easy enough to make “just because” and you probably have all the ingredients in your pantry already.

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

My kids and I made a batch of these to send in to my husband’s work “just because.”

World's Greatest Peanut Butter Cookies by Rumbly in my Tumbly

World’s Greatest Peanut Butter Cookies by Rumbly in my Tumbly

Sometimes we just feel like makin’ cookies. :)

**  Note this recipe requires 30 minutes of chill time before baking.

Enjoy!

Recipe slightly adapted from bitzngiggles

Recipe:
2/3 cups all purpose flour
1 tsp baking soda
1/2 cup butter, room temperature
1 cup creamy peanut butter
1 1/3 cups light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 tsp salt

Directions:
In a mixer, cream together the butter, peanut butter, and brown sugar until light and fluffy.  Add the egg and vanilla and mix until combined.  Add the salt, flour, and baking soda and stir until just combined.  Cover and put in the fridge to chill for at least 30 minutes.

Preheat the oven to 375° and lightly grease a cookie sheet.

Place dough into rounded tablespoons on the cookie sheet.  Do not flatten.   Bake for 8-10 minutes.  Cool and serve!

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Hi readers! It’s been a few weeks since I posted because I am currently doing the unthinkable- I’m in the throes of the Whole 30 Program.  For those of you who don’t know what that is, it’s a program where you eliminate all sugar, all dairy, all grains, all legumes, as well as a bunch of other inflammatory foods from your body for a full 30 days.  No butter, no sugar, no pasta.  In other words, torture.  But, the benefits so far have been amazing.  I do promise I’ll be back to my regularly scheduled blogging in 5 days.  ;)

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

I have learned an absolute ton while doing this.  The catalyst to this was watching a documentary called Fed Up.  It’s about all the hidden sugar that is in our food that we think is healthy.  If you haven’t watched it- you owe it to yourself to watch.  It is infuriating and eye opening.  I have learned a ton about hidden sugar in food.  You all know I love to indulge, and when I know I’m eating sugar, like a brownie, I am all over that.  When it’s hidden in my taco seasoning though, it’s quite annoying.  I’ve really learned how to read my labels.

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

This is one of my favorite Whole 30 compliant meals that I have found.  It’s called Egg Roll in a bowl, and basically it’s homemade super easy Chinese food.  Really delicious.  My husband raved over this one, and it took me about 15 minutes to throw together.

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

Paleo (Whole 30 Compliant) Egg Roll in a Bowl by Rumbly in my Tumbly

My 3 year old son is still learning to like “the healthy stuff.”  He did eat it all though and earned an orange popsicle, which was all that really mattered.  :)

Enjoy!

Recipe adapted from Ancestral Nutrition

Ingredients:
1 small/medium head of cabbage, sliced into one inch pieces
3 large carrots, sliced very thin (I used my Zoodle maker)
1 medium yellow onion, diced
1 tbsp. unflavored coconut oil
1 tbsp. sesame oil
2 teaspoons minced garlic
1/3 cup coconut aminos (if you aren’t on the Whole 30/paleo program, you could sub soy sauce)
2 boneless skinless chicken breasts (you could use any protein)
2 eggs, beaten (optional)

Directions:
Heat the coconut oil over medium high heat.  Sautée your onions and add your chicken until chicken is cooked through.

Add your carrots and cabbage and sautée until soft.

Mix together the coconut aminos, garlic, and sesame oil and pour over the cabbage mixture.  Cook until a little softer and incorporated.  Over high heat, pour your eggs on at the very end until scrambled into the mixture and serve.  (If your pan has a lot of liquid at the bottom at this point, you might want to remove some of it before you add the egg.)

Enjoy.

Follow

Get every new post delivered to your Inbox.

Join 379 other followers

%d bloggers like this: