“So the Fourth of July is over, which means you better start back-to-school shopping, which means the first day of school is around the corner, which means it’s time to think about Halloween costumes, which means Thanksgiving is upon us, which means ‘tis the season to get in the holiday spirit. So basically, what I’m trying to say is Merry Christmas and Happy New Year.”
I laughed at this then started to worry because it is so true. If you go to any store right now, all bathing suits are on clearance and back-to-school shopping is the focus of your shopping trip. If you look even more closely, you will see Halloween and even Christmas decorations! It is crazy to think about, and I don’t know if it is because I am getting older, but time really does fly by. Society doesn’t help with this and if we were all able to focus on the moment, we wouldn’t feel so rushed with everything. That would only be in a perfect world though, so since we live in a rushed world, we must compromise!
I have learned to help control that overwhelmed feeling of the upcoming holidays. The past year or so I have been taking advantage of purchasing things on clearance after a major holiday, so I have it for the year after. I have never done this before and always envied people that did. I have stocked up on wrapping papers and even gifts for just pennies each. I wish I did this sooner, it really is amazing to not feel rushed to buy and then having to pay full price for certain things.
I am also ready to share with you guys a super easy recipe that you can make now and freeze for later (AKA Christmas!). I adapted it from here and made a few adjustments to my liking. This cherry pie filling is perfect for holiday pies and you will thank yourself later when all you need to do is add this filling to your pie crust and be done!
There is no better time to get cherries than in the summer time, and we are so lucky to have a generous neighbor that has a cherry tree and lets us pick from it.
The tree was in full bloom bursting with so many cherries, we were able to pick four pounds worth in one trip.
I was able to pit the cherries easily by using a straw, but if you have a cherry pitter, even better!
Now onto the recipe!
Easy and Delicious Cherry Pie Filling
This is a great recipe to prep in the summer time but freeze and use during the holidays!
In saucepan, combine cherries, cornstarch, lemon juice, salt, sugar, and water over medium heat until mixture starts to bubble. Turn heat to low and simmer for 10 minutes, stirring often.
Remove from heat and add vanilla and almond extract.
Cool for 10-15 minutes before using right away. If frozen, thaw overnight in the refrigerator and stir before using.
We have so far made pop tarts and a cherry dump cake with this filling and I cannot wait to share those recipes with you as well!
I am by far a good baker, so I can confirm that this recipe is super easy and will be sure to help you when the holidays quickly arrive!
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This mama messed up big time, but what else is new am I right?
If you have been following my IG stories recently, you would have seen that I accidentally ordered SIXTEEN POUNDS of bananas. Yes. You heard that right. I am still trying to get a hold of this online grocery shopping and when I clicked for 7 bananas, I thought I was getting 7 individual bananas. That is not what I got. This mama received 7 bunches of bananas!
What’s a mama to do? Well, for a week straight we were eating banana bread, drinking banana smoothies and towards the end I was just straight up scooping the banana in a tub of peanut butter and eating it like a fork.
I did find a great recipe and wanted to share with you guys, because these delicious cookies really came in handy during our busy mornings while trying to get ready for work and daycare. The best part? Franco loved them! All you need are 4 ingredients and about 20 minutes to prepare and you will have breakfast for a week! These breakfast cookies are super filling and guilt free!
I am not the best baker in the world, but these cookies were so easy to make and pretty hard to mess up!
These cookies lasted all week and they were perfect to just throw in my bag for a quick pick me up throughout the day. These bad boys are packed with protein and energy.
Here is what you will need:
2 cups rolled oats
3 ripe mashed bananas
1/2 cup chunky peanut butter
1/2 cup chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Mix all ingredients together very well, use hands if needed.
Once combined fold in chocolate chips.
Form ten balls and place on cookie sheet. Press each ball into the shape of a cookie.
Bake 10-15 minutes or until golden brown around the edges.
Remove from oven and let cool completely until serving.
It is best to refrigerate to avoid change in texture or spoiling. You can even freeze them! I prefer to take them out the night before so they are fully thawed out before you eat them.
So I might have screwed up but I definitely benefited from it. Not only did I learn that 16 pounds of bananas are only about $8.00, but I learned a great recipe that I will definitely be making on the regular!
Chocolate Chip Banana Breakfast Cookies
This easy cookie recipe is so delicious your child won't even realize how healthy it is! Great for busy mornings or when you are on the go.
If I could I eat only one thing for the rest of my life – I wouldn’t be able to do it. Now if I were choose two things, I would be all set. Give me all the pizza, and banana bread! (drool). It is the best of everything! Gooey, cheesy hot goodness every Friday night paired with a good Netflix movie is basically what I look forward to every week.
Now what makes this better is baking some homemade banana bread on the weekends. The aroma fills my house with warmth and comfort any time of the year. Since my banana bread does not last long on Saturday with everyone devouring it in the house. I have to make sure I have another batch prepared for Sunday. I have whipped up this super easy White Chocolate Greek Yogurt Banana Bread with Vanilla White Tea Glaze recipe to share with you! I was inspired by with this recipe, but gave it a little twist with my own additions.
I had an unexpected day off from work yesterday, which didn’t necessarily mean I had the day off, but I had to compromise. Franco was not feeling well so I had to pick him up from school early, but he magically felt better as soon as we came home. Working from home was not going to be an option for me this time. We got a nice long walk in especially since the humidity broke and it was so nice to be outside. The cool breeze had me thinking Fall and with only two days away from September I can barely take it anymore-I need pumpkins!
I thought I could make it until September 1st, but no I had to do it. I had to bake the most ‘Fallest’ thing I could think of.
My name is Nicole and I am a full time working mom to my toddler Franco. I love creating and sharing ideas. You can find me rummaging at estate sales, binge-watching The Golden Girls while chugging Diet Coke, listening to old school hip hop, supporting small businesses and being an advocate for maternal mental health.