Now you won’t have to wait until Easter for a creme-filled chocolate egg! Oreo wants to make all your candy-coated daydreams come to true with a winter-time version of the spring fave.

Forget about the same old holiday candy. This year Oreo has you covered—and we don’t mean with a new Christmas cookie; we present to you the Oreo Festive Fabergé Eggs.

The classic cookie company has broken up its beloved wafers, added them into all the dreamy creme you could ask for and packed the magical mixture into the perfect chocolate egg shell.

You may have seen these egg-cellent treats last spring—when Oreo released an Easter-ish version. Given the obvious popularity of the eggs, the cookie makers brought the candy back for the winter season.

You can score a pack of five eggs for just under $3.50 at Walmart and other select retailers.

—Erica Loop

Featured photo:

 

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For most of us November 1 and 2 are the days when we sneak into your kids’ Halloween stash post-bedtime for a sugary treat. But, for many these two days commemorate El Dia de los Muertos, or Day of the Dead. This holiday celebrates those who have passed and central to the holiday is a big feast. Our friend Ingrid Hoffmann, host of the Univision’s Delicioso and author of Latin D’Lite: Delicious Latin Recipes with a Healthy Twist, shared with us a simple kid-pleasing recipe to  make for El Dia de los Muertos.

Ingredients:
9 ounces bittersweet chocolate, coarsely chopped (you can also use chips or chunks)
6 tablespoons (¾ stick) unsalted butter, cut into tablespoons
½ teaspoon chili powder
¼ teaspoon ground cinnamon
4 large eggs, at room temperature
¼ cup sugar
light whipped cream, for serving

Method:
1. Preheat the oven to 350°F.

2. Melt the chocolate and butter together in a heatproof medium bowl placed over a medium saucepan of barely simmering water over low heat, stirring occasionally. (The bottom of the bowl should not touch the water.) Remove the bowl from the heat and stir in the chili powder and cinnamon.

3. Whisk the eggs and sugar in another heat-proof medium bowl until combined. Place over the simmering water in the saucepan and beat until the egg mixture is warm to the touch (wash your fingers well with soap and water before and after testing the temperature), about 1 minute. Remove from the heat. With an electric hand mixer on high speed, beat the egg mixture until light and fluffy and more than doubled in volume, 2 to 3 minutes.

4. Pour the egg mixture over the chocolate mixture and fold together with a rubber spatula. Ladle or pour into 4 5- to 6-ounce ramekins or oven-safe coffee cups. Fold a kitchen towel to fit flat inside of a 9 × 13-inch baking pan. Arrange the ramekins on the towel. Put the baking dish in the oven, and slide it out on the rack. Carefully pour enough hot water to come halfway up the sides of the ramekins; then carefully slide the rack with the baking dish back into the oven.

5. Bake until the tops look crusty, 15 to 20 minutes. Remove the pan from the oven. Place each ramekin on a serving dish, top with a dollop of whipped cream, and serve immediately.

Ingrid Hoffmann hosts Simply Delicioso on Cooking Channel and Delicioso, on Univision. Hoffmann and Delicioso are featured in a range of cooking segments and capsules across Univision Networks, including popular morning show “Despierta America” and daytime show “Hoy”, as well as a online/mobile platform with Univision Delicioso. She has published two cookbooks, her most recent, LATIN D’LITE : Delicious Latin Recipes with a Healthy Twist (Celebra Hardcover; April 2013) and SIMPLY DELICIOSO: A Collection of Everyday Recipes with a Latin Twist, both of which are also available in Spanish.

If you’re already growing weary of the PSL, you can up your Starbucks Halloween game with two Nightmare Before Christmas frappucinos. You just have to know how to order them because these delightful drinks are not on the menu.

Instagram users have been sharing their unique Nightmare Before Christmas inspired concoctions and they are the perfect drinks to get you into the Halloween mood. The Jack frappuccino is 100 percent befitting of the Pumpkin King! To order this spiced mixture ask for a Pumpkin Spice Frappuccino with a shot of Chai Syrup and a shot of espresso. Ask for a mocha drizzle in the cup and have it topped with whipped cream and java chips.

https://www.instagram.com/p/B24AILMB9sQ/

The sweet, dreamy counterpart is of course the Sally frappuccino. To order this strawberry-infused treat, ask for a Vanilla Bean Frappuccino with Matcha Powder. Add a caramel syrup drizzle in the cup and top it with whipped cream, strawberry puree and strawberry inclusions (slices of freeze-dried strawberries).

https://www.instagram.com/p/B21hhBWlR8w/

Both of these drinks are not available on the menu so you’ll want to follow these directions specifically or your barista may not know what you’re asking for.

—Shahrzad Warkentin

Featured photo: Glow_13 via Instagram

 

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After a long summer filled with fun activities, it can be a relief to send the kids back to school––but it can also feel a little bittersweet once the house is empty. Jennifer Garner’s back-to-school meme captures this feeling perfectly.

Mom of three Garner took to Instagram to share her thoughts on sending her kids back to school. Like many moms, she is clearly filled with a mixture of excitement and sadness, which her Spongebob meme sums up pretty well. “It was time, Lord, yes. But why does the house feel so empty?” she captioned the post.

This isn’t the first back-to-school meme Garner has nailed. Last year she shared an equally hilarious post on what moms look like at the start of summer versus the end.

The caption included the hashtag #iwillmissthembut. Yup, momming can definitely be a complex rollercoaster of emotions.

—Shahrzad Warkentin

Featured photo: Jennifer Garner via Instagram

 

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When you are breastfeeding, it’s so easy to become focused on ensuring your little one gets enough to eat, that you forget about yourself. In order to produce breastmilk, you need to make sure you are consuming enough healthy food (plus snacks) and drinking plenty of water too.

It’s common to feel really thirsty and hungry as soon as your baby latches on. So why not get into the habit of grabbing your water bottle and a healthy snack before you sit down to feed?

1. Lactation cookies

Sure, their milk-making benefits may not be scientifically proven, but lactation cookies have been used for generations with great results (and they taste fantastic). The ingredient you will need to hunt down from the health food shop is brewer’s yeast, which is meant to help boost your milk production. Try one of our recipes in the 28 Day Weight Loss Challenge recipe hub. The best part is you don’t need to share them with anyone else because if you write ‘lactation cookies’ and label the container most people will think they contain your breast milk and will steer clear!!

3. Smoothies

Blend up your favorite fruits, some veggies, and some yogurt to add some creaminess if that’s your thing. Not only will you be enjoying a healthy snack but you also can throw in milk boosting ingredients to help bub as well.

Bonus: Next time you make your morning smoothie, make double and use the extra to pour into popsicle molds and freeze.

4. Fruit, Nuts, and Chocolate

What a combo! There are lots of ways to do this. You could slice up an apple or pear, and spread with 100-percent nut spread such as peanut butter or almond butter and top with a few dark choc chips. Or you could take some small chunks of banana or whole cherries and dip them in melted dark chocolate and sprinkle with LSA or coconut.

5. Popcorn Trail Mix

Make a healthy mixture of air-popped popcorn, whole nuts, chopped dried apricots, and coconut chips. Store in individual serves and enjoy anytime.

6. Homemade Dip

Get your food processor out and go to town by making two or three healthy dips to store in the fridge. Try our hummus, tzatziki or beetroot recipes available in the 28 Day Weight Loss Challenge. Then choose your dippers – brown rice crackers, carrot or celery sticks, or rice cakes.

7. Bliss Balls

It’s like these were invented for hungry, tired moms holding a baby. They keep really well in the fridge or freezer too, so you can grab a snack anytime hunger strikes. Check out our favorite Almond and Date Protein Bliss Balls.

8. Coconut Date Delight

Here is a great fix for a sweet craving, from The Healthy Mommy. An easy to prepare and healthy snack with the sweetness of dates and goodness of nuts and coconut.

Ingredients (Makes one serving):

  • 3 Medjool dates, fresh
  • 1 tablespoon pistachios, unsalted
  • 1 tablespoon walnuts
  • 1 teaspoon shredded coconut

Instructions:

  1. Cut dates in half and remove pits. Roughly chop pistachios and walnuts and combine.
  2. Fill each date half with nut mixture, sprinkle with coconut and serve.
This post originally appeared on The Healthy Mommy.

Rhian created The Healthy Mommy to support all moms after she had her first baby, when she realized there was no healthy living program designed for moms. Since then, she’s worked nonstop helping moms and building our plans and community to become the #1 healthy lifest‌yle program JUST FOR MOMS!

 

High on protein and low on carbs, these Paleo Egg Muffins from food blogger Rebecca of MyNaturalFamily.com are great for a morning pick-me-up or after school snack. Rebecca says that the muffins keep well so eat them fresh or store in the fridge for later. Tell us in the Comments below what your kids think of these bite-sized treats.

Makes 12 muffins

Ingredients:
8 oz. pork breakfast sausage
1 Tbsp olive oil
1/2 sweet onion thinly sliced
3/4 Cup bell pepper chopped or thinly sliced (any color)
1 1/2 Cup spinach (packaged)
1 tsp fresh oregano chopped or ½ t. dry oregano
9 eggs
1 Dash pepper
3/4 tsp salt
1/4 Cup coconut or almond milk

Method:
1. Preheat oven to 350 degrees. Grease a muffin tin.

2. Place the ground sausage in a sauté pan and heat on medium high. Break up the ground sausage into crumbles with a spatula as it cooks.

3. When the sausage is half way cooked, add 1 T. of olive oil, onions, peppers, and oregano to the pan. Saute until the onion is translucent.

4. Add the spinach to the pan and cover with a lid. Cook for 30 seconds, remove the lid and toss the ingredients. Spinach should be wilted but still bright green. Remove from heat.

5. Place the eggs in a large mixing bowl along with the pepper, salt, and milk. Whisk together until eggs are well beaten.

6. Add the sausage and vegetables to the egg mixture and mix in until well distributed.

7. Divide the mixture between the greased muffin tins(12 total), making sure that each tin has a somewhat equal ratio of eggs/fillings.

8. Bake in preheated oven for 18-20 minutes. Cool for a few minutes and remove from tins, loosening the edges first with a knife.

What did your kids think of these treats? Do make Paleo dishes in your house?

For more recipe ideas that’ll have you taking charge of your health, visit MyNaturalFamily.com where Rebecca (mom of four) dishes about her latest healthy eats. 

Move over cheddar…there’s a new Goldfish cracker flavor in town and it’s pretty epic! New Goldfish Nacho Tortilla crackers are about to be your new favorite after-school snack.

This new marriage between Goldfish crackers and tortilla chips is definitely going to change your snack game. The new Goldfish Nacho Tortilla crackers were first revealed by JunkFoodMom, who explains that the new flavor is a “mash up of Goldfish and crunchy nacho tortilla chips.”

You’ll have to wait to discover what this unique mixture actually tastes like, it won’t hit store shelves until Jan. 2019. Until then we can only guess whether it will have enough crunch to be dip-able like a chip.

Either way it sounds like it will be just the right snack to wean the family off of the stream of holiday party buffet snacks that you’ll all be missing by January.

—Shahrzad Warkentin

Featured photo: AllieKF via Flickr

 

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Nothing beats a good stir-fry, and this recipe courtesy of Crys from The Leaner Approach is our new favorite. Chop up the veggies when you have a free moment on the weekend or the day of, and then you’ll be able to fry it up in a flash. It’s easy to customize to match your family’s tastes too—you can sub in broccoli or cauliflower instead of green beans.

Ingredients
⅓ cup low sodium chicken stock
¼ cup oyster sauce (Kikkoman)
2 tablespoons low sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon red pepper flakes
½-1 pound blanched green beans, cut into 2 inch sections
8 scallions, cut into 2 inch sections
6 garlic cloves, minced
1 tablespoon fresh ginger, grated (either with or without skin)
2 large flat iron steaks, fat trimmed off and sliced thinly against the grain
Safflower oil, for searing and sautéing

Method
1. Prep all ingredients before cooking.

2. Whisk chicken stock, oyster sauce, soy sauce, rice vinegar and red pepper flakes into bowl; set aside.

3. Heat 1 teaspoon safflower oil in large skillet/sauté pan over medium-high.

4. Add green beans and sear until slightly charred, 4-6 minutes. Transfer to bowl.

5. Sear meat in 4 batches (seasoning each batch with salt, pepper and using 1 teaspoon of safflower oil) until browned on both sides, 1-2 minutes per side. Leave a little pink in the middle—do not overcook. Transfer meat to separate bowl.

6. Add 1 teaspoon safflower oil to pan and briefly sear scallions until slightly browned, 2 minutes. Remove and set aside.

7. Turn heat down to medium. Sauté minced garlic and grated ginger for 30-60 seconds, then add HALF of oyster sauce mixture to pan. Allow sauce to simmer and thicken for a couple minutes, scraping up the browned bits from the bottom of pan.

8. Return green beans, scallions, meat and accumulated meat juices to pan. Then add remaining oyster sauce mixture.

9. Turn heat to low and simmer until sauce thickens, 2-3 minutes. Stir occasionally. Serve hot.

At The Leaner Approach, Crys shares healthy recipes that are mostly gluten free and always delicious (with a few indulgent treats thrown in for good measure). Head to her blog for more meal inspiration.

photo: chadilaksono via flickr

We love how versatile muffins are–they’re great for breakfast, snack or even dessert. Satisfy those hungry tummies all day long by reaching for these healthy muffins that are packed with fiber. Expect about twelve muffins from this fantastically easy recipe from Susan Schuman of Our Family Eats.

Ingredients:
1/4 cup unrefined coconut oil, melted
1/2 cup milk
2 large eggs
1/2 cup light brown sugar, or palm sugar
4 ounces unsweetened applesauce
3/4 cup old fashioned oatmeal
1 1/2 cups all purpose flour (or whole wheat flour)
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons ground flax seeds
1/2 cup chocolate chips

Method:
1. Preheat oven to 350 degrees.

2. Line a muffin pan with paper liners and set aside.

3. In a large mixing bowl stir together coconut oil, milk, eggs, sugar, and applesauce.

4. In an additional mixing bowl, stir together oatmeal, flour, baking soda, salt, and flax seeds.

5. Add flour mixture to the wet mixture and stir until just combined.

6. Fold in chocolate chips.

7. Divide mixture evenly between muffin cups, filling each about 2/3 full.

8. Bake for 20 minutes. Let cool for 5 minutes in the pan.

9. Then transfer to a wire rack to cool completely.

What’s your favorite muffin recipe? Share yours below!

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule. You can connect with Susan on Twitter @ourfamilyeats.

 

If your kids love yogurt and fruit, they’re in for a real treat with this easy recipe that calls for only three ingredients! And, what makes these treats even more amazing is that they’re a healthy treat that’s easy to grab while you’re on the run!

Makes: 1 cup yogurt ice cream or yogurt bites

Ingredients:
1 (8-ounce) container vanilla yogurt
½ cup frozen blueberries
½ cup frozen raspberries

Method:
1. In an electric blender at high speed, blend together yogurt and frozen fruit until mixture is smooth and the consistency is of soft ice cream.


2. Scoop the yogurt/berry blend 1 teaspoon at a time into dots on parchment paper or Silpat and flatten lightly with a spoon or finger.

3. Flash-freeze yogurt dots in freezer until frozen, approximately 10 minutes.

4. Place in a container and keep in freezer for up to 2 weeks.

Treat Tips from the Chef!
Even though I use blueberries and raspberries, feel free to use whatever kind of fruit you and your kids like. And, if you do use these berries, you can either blend them together to create one purple color or blend the colors separately to have purple dots and red dots. Rather than forming the yogurt mixture into dots, you can even just place it in a small bowl and eat it like ice cream! It’s delicious, quick, and healthy!

What is your kids’ favorite fruit? Do they love yogurt? Tell us what they think of this recipe in the comment section below!

Excerpted from Kids’ Treats: 50 Easy, Extra-Special Snacks to Make with Your Little Ones Copyright © 2015 by Katie Wyllie and published by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Photos courtesy of Katie Wyllie.