Mix up your pasta routine while still appealing to your kids’ picky taste buds with this creamy, warm, and comforting Fettuccine Alfredo recipe. Sneak in veggies like mushrooms, spinach, and any other goods you have on hand.

Spinach Fettuccine Alfredo Recipe Ingredients

1 package of fettuccine noodles
1/4 c finely chopped onion
1 c fresh sliced mushrooms
1 c spinach leaves
2 tbsp butter
1 c heavy cream
1/4 tsp salt
1/2 c parmesan cheese
2 cloves garlic
2 chicken breasts, cooked (optional)

Method
1. In a large frying pan, saute the onion in butter.

2. Once the onion is tender, add the garlic and mushrooms.

3. Saute until they are all tender.

4. Reduce heat to low/medium heat and slowly stir in heavy cream.

5. Add the salt and parmesan and stir until the parmesan has dissolved.

6. Add pre-cooked spinach if desired (or, cook fresh spinach with 1 tbsp of butter until wilted).

7. If you would like to thicken your alfredo sauce add a few tbsps of flour.

8. Stir until you have achieved your desired thickness.

9. Serve over your noodle of choice and with a white chicken breast on the side (or cut up the chicken and serve it on top).

 

When Old Man Winter starts getting on your nerves, bundle up your babes and battle the brr’s with a cup of hot chocolate at one of our favorite hot chocolate and coffee houses. From exotic to the everyday, nothing beats a little cocoa to cajole a smile from under all those layers. Here are five hot spots to sit down and enjoy a cup with your cuties.

Malvi Mallow

For a delicious marshmallow topper on your decadent cup of molten chocolate, head to Avalon and find the Malvi Mallow truck, which will be on the Boulevard until Jan. 2. Until Dec. 19, find them Wed.-Fri. from 3-9 p.m. From Dec. 20 to Jan. 2, find them daily from noon to 9 p.m.

400 Avalon Boulevard
Alpharetta

Online: experienceavalon.com

 

ChocoLaté Coffee

iStock

ChocoLaté Coffee is a specialty coffee shop that specializes in hand crafted coffee beverages prepared in the European traditional way. They roast their own beans freshly every week, and their award winning hot chocolate comes in several varieties. Our favorites are their house blend of dark and milk chocolate, or the hazelnut variety.

2558 Shallowford Rd. NE, Ste 201
404-321-0174
Online: mychocolatecoffee.com

2094 N Decatur Rd.
404-982-0790

Sugar Cakes Patiesserie

iStock

This heavenly hot chocolate can be found on Marietta Square. The Chocolate Chaud is made with strong, freshly-melted dark chocolate, heavy cream, whipped cream, and a dainty sprinkling of cinnamon on top. Stroll the square with your cup in hand, and it's easy to convince yourself that you've found the best cup in town.

101 North Park Square NE
Marietta
770-218-9994

Online: sugarcakespatisserie.com

Xocol Atl

The first Europeans to consume chocolate were members of the Spanish royal family, and you'll feel pretty darn royal after a cup of Xocol's small batch drinking chocolate. While you're there, don't pass up a chance to sample their Blood Orange & Raspberry chocolate bar. And vegans rejoice! All chocolate at Xocol is vegan. Current hours are 11 a.m.-9 p.m. daily. For curbside pick-ups, call 404-333-8562.

Krog Street Market
99 Krog St.
404-604-9642

Online: xocolatl.com

Moonbird Coffee

This Chamblee coffee shop is a local's favorite for coffee, grab-and-go breakfasts, and of course, hot chocolate. Grab a cup of their rich, regular hot chocolate, or try something different with their Mexican hot chocolate—and leave with a little kick on your lips. Current hours are Wed.-Sat. from 8-11:30 a.m. for takeout (no indoor seating). Card and mobile payment only. 5394 Peachtree Rd. Chamblee 678-332-7280 Online: moonbirdcoffee.com

Garnet Gal's Coffee Shop & Bakery

Garnet Gal's is the perfect spot for picking up a some breakfast, a light lunch, or a mid-day snack to pair with your cup of hot chocolate, which comes straight up or with caramel or hazelnut, if you're feeling frisky. Current hours are Mon.-Fri. from 8 a.m. to 4 p.m., and Saturday from 9 a.m. to 3 p.m. for grab-and-go and limited patio dining. 2770 Lenox Rd. NE Buckhead 404-748-4027 Online: garnetgalscoffeeshop.com

Café Vendôme Boutique Bakery & Cafe

Located in the backside of a building with a lovely, quiet patio, this french bakery and café has authentic food and a Parisian atmosphere. Enjoy the iconic and delicious hot chocolate or the pastries collections, and don't leave without a delicious crêpes. The tea room also offers a brunch, as well as a savory menu during the day. Current hours are Mon.-Sun. from 8:30 a.m. to 4 p.m.

4969 Roswell Rd Suite #155 (Located in the back side of Cibo E Beve, and the Food 101 Restaurants.)
404-551-5163

Online: cafevendome.com

Featured image via iStock.

—Shelley Massey

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With so many people staying at home, now is a great time to bake with your kids. Add a tasty baking craft to your everyday in-door routine with some sticky sweet one-on-one time. Not only is it a fun activity, you also get to eat something yummy when it’s done!

Best of all, what’s better than a DIY twist on the classic candy bars? Take a closer look at two of the top favorite treats from my collection of recipes that are absolute family favorites.

Chocolate-Dipped Coconut Balls 

Are you low on flour? Coconut balls will save the day. They are soft and chewy, and when you dip them in chocolate they are irresistible. You can call these whatever you want but these yummy treats remind me of a Mounds candy bar, only with a citrus zing! I swapped out the honey/maple syrup for 4 Tbsp. of my tangerine marmalade to this recipe I found @pinchofyum.

Ingredients

2 cups dried coconut (I only had the big flaked coconut on hand so pulsed in a food processor until coarse but not too fine)

4 Tbsp Marmalade

1 tsp vanilla extract

4 Tbsp. Coconut oil

Directions:

1. In a medium-size bowl, mix the ingredients until thoroughly combined.

2. Squeeze into small balls and place on a cookie sheet and put in the fridge for about 20-30 minutes.

3. While the little treats are chilling, slowly melt 4 oz dark chocolate in a bowl over hot water. I used chopsticks to roll the balls in the chocolate and lay them on parchment paper. Place them in the refrigerator to chill or just eat them up.

Raspberry Chocolate Truffles

Ingredients:

12 oz semi-sweet chocolate chips or bar broken in pieces

1/2 c. heavy cream

2 Tbsp. unsalted butter

1/2 c. Just Jan’s Seedless Raspberry Spread

Pinch of salt

Unsweetened cocoa powder (sifted) to coat truffles

Directions:

1. Place chocolate pieces in a bowl.

2. Heat cream and butter together in a heavy bottom saucepan until it comes to a boil.

3. Pour cream and butter over the chocolate and let stand for a minute or so.

4. Stir vigorously until smooth.

5. Add Just Jan’s Seedless Raspberry Spread and pinch of salt.

6. Stir until well combined.

7. Put plastic wrap on top of the chocolate in the bowl and chill in the refrigerator for at least 2 hrs. (may leave it overnight).

8. Sit on counter to warm up a bit before forming the truffles.

9. Using a teaspoon, scoop chocolate mixture into your hand and roll between your hands until you have a ball. It doesn’t have to be perfect. Roll in sifted cocoa powder on a plate.

Ruthi Davis is a the Founder of Ruth Davis Consulting LLC with over two decades of success in advertising/marketing, media/publicity, business development, client relations, and organizational optimization for a variety of clients. Ruthi is a proud mom and influencer in the parenting and family market as founder of the Superfly Supermom brand.

People are stuck at home missing their favorite foods. Luckily some brands have been sharing their fan-favorite recipes. Now Ben & Jerry’s is stepping up to satisfy our sweet tooth. 

Ben & Jerry’s just shared their edible chocolate chip cookie dough recipe which is the same one used for the frozen balls found in their popular ice creams.

Cookie dough

INGREDIENTS

8 tbsp. unsalted butter (1 stick), room temperature

1 cup brown sugar, packed

2 tbsp. heavy cream

1 tsp. vanilla extract

½ tsp. kosher salt

1 cup flour

 ½ cup chocolate chips

Prep Time: 15 minutes

Total Time:  15 minutes 

Total Yield: About 2 cups

 

Step 1: Gather all your ingredients.

Step 2: First, heat treat the flour to ensure it is safe to eat. Do not skip this step, untreated flour can contain contaminants and is not safe to eat. Place the flour in a microwave safe bowl and microwave on high in 30-second intervals, stirring in between. Use an instant-read thermometer to ensure that the flour reaches 165°F throughout.

Step 3: In a stand mixer or using a hand mixer, beat together the butter and sugar until light and fluffy.

Step 4: Add the vanilla, cream, and salt. Mix to combine. Then add the heat treated flour and mix to incorporate.

Step 5: Fold in the chocolate chips.

Step 6: Serve and enjoy! 

Store your uneaten edible cookie dough in an airtight container in the refrigerator for up to one week, or in the freezer for up to six months.

—Jennifer Swartvagher

Featured photo: Charisse Kenion on Unsplash

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Make this Halloween extra sweet by whipping up a batch of your very own caramels. Turn this cooking activity into a learning moment as you show your kids how to measure ingredients and read a thermometer. This recipe comes to us courtesy of FoodNetwork.com. Be sure to click over to FoodNetwork.com for more great recipe ideas.

Total Time: 1 hr 15 min
Makes: About 32 Pieces
Level: Intermediate

Ingredients:
Nonstick cooking spray
4 small ripe pears, such as Anjou or Forelle (about 2 pounds)
36 (6-inch) wooden skewers
1/2 cup granulated sugar
1/2 cup light brown sugar
3/4 cup dark corn syrup
4 tablespoons unsalted butter
1 cup heavy cream, divided
1/2 vanilla bean or 1 teaspoon pure vanilla extract
1/4 teaspoon freshly ground nutmeg
Pinch salt
Black sesame seeds for eyes
Pink or yellow candy buttons, for decoration nose

Method:
1. Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray.

2. Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside.

3. Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes.

4. Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve.

Cook’s Note: As the caramel cools during dipping, it may stiffen and be too thick or slide off on the pear. Just reheat in microwave, checking at 20 second intervals until at the desired dipping consistency.

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.  

Prepare a restaurant quality dish with everyday ingredients. This shrimp scampi dish by the food blog, Honest & Tasty is all about flavor and isn’t strict on measurements and ingredients either. The veggies and portions listed below are pure suggestion to get your inner chef inspired. Throw in broccolini or roasted peppers! Wherever your palate desires!

Ingredients:
1 package linguine pasta
1 lb peeled and deveined shrimp, rinsed (if frozen, thaw in a colander by running cold water over the shrimp)
2 tbsp olive oil
salt and pepper to taste
½ tsp paprika
1 head of garlic, cloves chopped in half
½ tsp crushed garlic (mine is from a jar) for extra garlic flavor
one package sliced mushrooms
one package cherry tomatoes, rinsed
3 tbsp butter
juice of 1 whole lemon
4 tbsp heavy cream
1 bunch chopped fresh chives

For the Pasta:
Boil water in a large pot. Add plenty of salt once boiled. Add in pasta and give it a mix. Cook for about 8 min or until just al dente. Don’t overcook the pasta because it will cook a little longer later when combined with the shrimp mixture. Plus, no one likes mushy pasta. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside until ready to combine into the shrimp scampi mixture.

For the scampi:
In a large nonstick pan, mix shrimp and 1 tbsp olive oil on medium heat. Once all the shrimp turn pink, mix in mushrooms, salt, pepper, and paprika. After all the liquid has evaporated (about 5 minutes later) add butter and all the garlic. Saute shrimp for 2 minutes on high heat, mixing occasionally. Add tomatoes and saute for another minute. Turn burner to med-low and mix in heavy cream, lemon juice, pasta, and 1 tbsp olive oil. Turn off burner and mix in chives. Serve and enjoy! Add some extra salt to your own dish if you feel like it would bring out the flavors even more and maybe even some crushed red chili flakes for a little kick.

How did your Shrimp Scampi turn out? Share the results with us in the Comments below!

This recipe and photo is courtesy of Honest & Tasty, a wholesome food blog about healthy and well-balanced meals. Her recipes are simple, easy to make and some even come with video tutorials! Stay up to date with her food diary through Facebook, Instagram and Twitter.

12 Great Recipes to Make This Summer

You’ve beelined it to your local ice cream parlor on a hot summer day and regularly dish out yogurt at snack time. In fact, dairy may be your kids’ favorite food group. Luckily for you, Washington state produces some of the highest-quality dairy products around. All of the milk produced by Washington dairy farm families is rbST free and it all comes from happy cows. Red Tricycle Seattle writer, Helen recently visited a WA dairy farm and got inspired to take advantage of these high-quality dairy products in your own kitchen. Flip through the photo gallery to get cookin’.

DIY Frozen Banana Split

Banana splits are a classic summer staple. If you're feeling in the mood, check out this beloved dessert from cook, writer, photographer and mom, Shaina Olmanson. These delicious sweet treats, served in glass jars, make for a crafty DIY dessert and easy clean-up afterward. Perfect for laid-back summer fun!

Ingredients:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
5 bananas, peeled, cut in chunks, and frozen
1 (8-ounce) can crushed pineapple in 100% juice, drained
1 cup fresh strawberries, hulled and sliced
1/2 cup chocolate sauce; recipe follows
1 cup heavy cream
2 tablespoons confectioners’ sugar
8 maraschino cherries

Methods:
1. Mix together the graham cracker crumbs, granulated sugar, and butter in a bowl. Divide the graham cracker mixture evenly among eight 8-ounce jars, and press the mixture into the bottoms of the jars.

2.  In a food processor, blend the frozen banana chunks until smooth. Scoop on top of the graham cracker mixture and level off. Add one ounce of crushed pineapple to the top of each jar and follow with the strawberries. Drizzle chocolate sauce over the strawberries. (Reserve any leftover chocolate sauce for another use.)

3. Beat the cream and the confectioners’ sugar in a medium-size bowl until stiff peaks form. Pipe or spoon the whipped cream over the chocolate sauce and top each jar with a maraschino cherry. Serve immediately.

Chocolate Sauce:

Ingredients:
1/2 cup heavy cream
2 tablespoons water
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
2 tablespoons light corn syrup
Pinch of salt
7 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
1 teaspoon vanilla extract

Methods:
In a small saucepan, heat the cream, water, cocoa powder, sugar, corn syrup, and salt over medium heat, stirring frequently, until the mixture just begins to boil. Remove from the heat and stir in the chocolate, butter, and vanilla until smooth. Allow to cool slightly. The sauce can be made ahead and stored in the refrigerator; reheat it slightly before pouring over your dessert.

recipe and photo courtesy of Shaina Olmanson's book Desserts in Jars: 50 Sweet Treats that Shine. Buy the book on amazon.com.

Shaina Olmanson is a cook, writer, and photographer and the mother of four young children. She writes the popular (50,000 visitors each month) blog, FoodforMyFamily.com. She also writes for two other blogs, Food Your Way and Simple Bites, and she is the editor of the food channel for LifetimeMoms.com. She lives in Minneapolis.  

What dairy product can your kids not get enough of? Which of the above recipes are you planning to make? Leave us a Comment below and “like” this story to share!

The Washington Dairy Products Commission celebrates the contribution of local dairy farm families. By producing wholesome and nutritious dairy products and caring for their cows and land, local dairy farm families are a key ingredient to making the northwest a great place to live. Learn more at www.akeyingredient.com.

Nothing says “Yum” on the tongue like a hearty scoop of pasta packed with different textures and flavors. Filled with delicious spring veggies like broccoli, peas, carrots and more, this Pasta Primavera from PDXfoodlove is easy to recreate or remaster to any particular taste bud. Serve this dish either hot or cold–it’ll be a favorite either way.

Ingredients:
1/2 lb pasta
3-5 large garlic cloves, minced
half a large white onion or one shallot, diced
1 c frozen pea and carrot mix
2 c of diced broccoli (very small chop – measure the cup AFTER chopping)
1/2 c of heavy cream
1/2 to 1 c chicken or vegetable broth
4 tbsp butter
1/2 c grated Parmesan cheese
1 tbsp fresh thyme (can be substituted)

Method:
1. Start by getting the pasta cooking according to the package directions.

2. While it’s boiling, heat a pad of butter in your largest skillet and sauté the onions until translucent. Add the broccoli, garlic, peas and carrots and bring the mixture back up to temperature.

3. Add in the butter and the chicken stock to the skillet and bring to a simmer, then stir in the cream.

4. Season with salt and pepper. Keep the mixture at a simmer and reduce the liquid by about half, until it coats the back of a spoon. You can add more broth or cream if you think you need it.

5. Add in the Parmesan as you stir, and then finally add the pasta in the pan and toss to coat. Sprinkle with extra pepper and fresh herbs before serving.

Do your kids love pasta? Will you try making this dish?

Few people can say they boast a passion for food like Rebekah at PDXfoodlove. Whether it’s reading about food, thinking about food, reading about food, Rebekah can never satiate her hunger for all things food. A graphic designer and outdoor enthusiast by day, once in the kitchen, Rebekah dons her apron and whips up seasonal dishes that boast some serious homey comfort. Check out her food blog, PDXfoodlove, for more of her recipes (and her awesome photography!).

Recipe and photo courtesy of Rebekah at PDXfoodlove

What’s orange and creamy and absolutely dreamy? A Creamsicle, everyone’s fave childhood popsicle. You can make your own following our recipe below, but if you’re looking for something a little more grown-up try a Creamsicle cocktail. The below recipe doesn’t even require popsicle molds (Dixie cups will work just fine). Share your Creamsicle creations with #redtricycle and we’ll repost our favorites.

Ingredients:
1 cup orange juice (you can use fresh or frozen, but frozen concentrate will give you a stronger flavor)
1 cup heavy cream or full fat coconut milk
3 tablespoons honey or agave nectar
1 teaspoon vanilla extract

Method:
1. Whisk all ingredients together.

2. Pour the mixture into popsicle molds or Dixie cups. You’ll want to let the mixture set for 30-60 minutes and then add popsicle sticks. Freeze for another 4-6 hours.

Looking for more Creamsicle recipes? Check out more here.

Do you have any adaptions to this recipe? What is your favorite type of popsicle flavor?

photo: The Delicious Life via flickr

When food blogger Mary of The Cake Chica was craving winter comfort food she turned to this recipe for cream of tomato soup. Using the freshest ingredients (and organic when possible) this soup, which is guaranteed to warm you up on a winter day, takes only two steps. And, it’s made even easier with the help of a blender or food processor. Mary suggests serving with grilled cheese or a ham sandwich for a complete comfort meal.

Serves: 6

Ingredients:

Soup:
2 tablespoons unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
2-28 ounce canned organic whole peeled tomatoes, not drained
1/2 cup beef stock
1 teaspoon sugar
1 teaspoons kosher salt
1/4 teaspoon baking soda
1/4 teaspoon black pepper
1/4 teaspoon freshly ground nutmeg
1 1/2 cups organic heavy cream

Garnish:
1 medium tomato, cored, seeded and finely chopped
Chopped fresh parsley
Heavy cream

Method:
1. In a large saucepan, over medium heat melt the butter. Add onion and garlic and sauté for about 5 minutes or until tender. Stir in the tomatoes, beef stock, sugar, salt, baking soda, pepper and nutmeg. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.

2. Transfer soup to a food processor or blender, cover and puree until smooth. Return the soup to the pan and stir in the cream. Cook over medium-low heat for about 5 minutes but do not boil. Ladle soup into bowls and garnish with chopped tomatoes, parsley and a swirl of cream.

We love this dish for its simplicity. Will you add this recipe to your soup rotation?

To see more great recipes that use just fresh ingredients, hop on over to Mary’s food blog, The Cake Chica, where you’ll never see any Hamburger Helper, spam or canned soup recipes.