How to Score Free Scoops on National Ice Cream Day

by Shahrzad WarkentinJuly 12, 2017

photo: ‪Salt & Straw via Instagram

7-11 day may have come and gone, but another refreshing summer holiday is right around the corner. ‪Sunday July 16 is National Ice Cream Day, and here are the best spots to celebrate and where you can also cool down and get a good deal at the same time.

McDonald’s
At any Mickey Ds nationwide you can score a free vanilla soft-serve all day long, no purchase necessary. Download the McDonald’s app to redeem the offer. One lucky winner will also score the Golden Arches Cone, which equals free soft-serve for life.

Baskin Robbins
To celebrate the holiday a little early, many Baskin Robbins locations will be giving away samples of it’s newest ice cream dessert, Mint Chocolate Chip Polar Pizza Ice Cream Treat ‪on Friday, July 14. With more giveaways and deals all weekend long. Download the Baskin Robbins app to get the scoop (pun intended) on the deals.

Carvel
Grab a free soft serve in a cup or cone, when you buy another in any size.

Salt & Straw
This artisanal creamery with locations on the West Coast is offering giveaways of free ice cream and swag to lucky customers every hour on Sunday.

Cold Stone Creamery
Get a buy one, get one free deal on their special summer flavor, Confetti Cupcake Ice Cream.

Whole Foods
A special one-day sale gives you two pints of Ben & Jerry’s ice cream, frozen yogurt, or non-dairy for $6.

Jeni’s Splendid Ice Creams
All locations of this awesome scoop shop will offer a free classic cake cone with sprinkles to kids 18 and under with the purchase of a regular adult scoop in a cup or cone.

Dippin’ Dots
Select locations will be giving away mini cups during a specified time window. Check your local location for details.

What’s your favorite ice cream flavor? Tell us in the comments below.

Want a Baby Boy? Eat Bananas

by Melissa HeckscherJuly 6, 2017

photo: Pixabay

Everyone wants a healthy baby. But whether or not we say it out loud, sometimes a mom or dad is secretly hoping for a particular gender to complete the family. And, it turns out, there are some science-backed things you can do to help your wish come true.

If You’re Hoping for a Baby Boy, Stock up on Bananas
A study published in the Proceeding of the Royal Society B found that women with diets high in potassium (found in bananas, as well as potatoes, clams, and artichokes, among other foods) are more likely to bear sons.

“We were able to confirm the old wives’ tale that eating bananas and so having a high potassium intake was associated with having a boy, as was a high sodium intake,” the study’s lead author Fiona Mathews, a specialist in mammalian biology at Exeter University, told the Guardian newspaper.

— and, Drink Milk. With Cereal
The study also found that diets higher in calcium led to higher numbers of boy babies. “The old take about drinking a lot of milk to have a girl doesn’t seem to hold up,” Mathews said in a CNN report. “In fact, more calcium meant they were again more likely to have a boy.”

There’s more: Mamas who want boys should also start their day with a bowl of cereal, since daily cereal consumption also appeared to result in more male births. Of women eating cereals daily, 59 percent had boys, compared with only 43 percent of boy births for women who reported eating less than a bowlful per week, the report said.

Hoping for a Baby Girl? Cut the Salt, Skip the Bananas & Load up on Magnesium
Mamas hoping for a little girl might want to try a diet low in salt and rich in beans and hard cheeses, according to scientists from Maastricht University in Holland. Their research found that women with a diet high in magnesium and calcium, and low in sodium, appeared more likely to give birth to girls. This was in conjunction with the timing of intercourse, which the scientists said should be avoided the day of and the day before ovulation.

“In total, 32 women satisfied the conditions of the prediction rule and the observed percentage of female babies in this group was 81%,” a report published in the journal Reproductive Biomedicine. “The conclusion of the study is that a maternal diet together with timing of sexual intercourse and use of a prediction rule will lead to an increased probability of a girl baby.”

The researchers also told moms who want baby girls to avoid potassium-rich foods.

No matter what gender you’re hoping to have, all pregnancy (and pre-pregnancy) diets should be packed with nutrition. Because, of course, all we really want is a healthy baby boy or girl.

For more gender-swaying myths versus realities, click on this article from Daily Mail.

Did you try anything to sway your baby’s gender? Tell us in the comments below.

Weeknight Meal: Vegetable Shakshuka

by Leigh WeinbergMay 9, 2017

In Partnership With Eggland’s Best

Take things a bit further with your Shakshuka and add delicious vegetables!

Prep Time 10 min Cook Time 25 min Yield 4 servings

You will need:

2 tbsp. extra virgin olive oil

1 medium onion, diced

3 cloves garlic, finely diced

2 tsp. paprika

1 tsp. ground cumin

½ tsp. cayenne pepper (or to taste)

½ tsp. cracked black pepper

½ tsp. turmeric

2 tbsp. tomato paste

1 small eggplant, peeled and diced

2 poblano peppers, diced

1 cup diced Portobello mushrooms

1 28 oz. can crushed tomatoes

Salt to taste

4 oz. feta cheese

5 large Eggland’s Best eggs

Directions:

Heat a large cast iron skillet on medium high.

Add the oil, then the onions, garlic, paprika, cumin, cayenne pepper, black pepper, and turmeric.

Cook just until the spices become fragrant, then add the tomato paste. Cook for about an additional 1 – 2 minutes.

Add the eggplant, poblano pepper, and mushrooms and cook until the vegetables are softened.

Add the crushed tomatoes, and salt (you may not need much as the feta is quite salty) then cook for another 4 – 5 minutes.

Add in the feta cheese in small clumps throughout the mixture. Make sure the cheese is submerged into the tomato sauce.

Create 5 wells in the pan and add the eggs into the wells.

Lightly run your spatula into the whites to break it slightly and allow it to incorporate some of the tomato. Leave the yolks whole.

Cook for about 2 – 5 minutes, depending on how hard you want the egg whites.

Cover and cook for 1 minute to lightly cook the top of the egg whites, but not much longer, or else you risk cooking the yolks.

Sprinkle a pinch of salt and pepper over the eggs and serve hot with a side of bread.

At Eggland’s Best, their commitment is to produce a more nutritious egg, which is also the finest, freshest, and most delicious egg possible. From unique hen feed and strict quality standards to their network of USDA-inspected local farms all over the United States, you can be confident that a classic, organic, or cage-free egg with the EB stamp on the shell is a nutritionally superior egg that delivers farm-fresh taste.

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Your Dinnertime Plan: Chicken Parmesan Casserole

by Christal Y.April 24, 2017

Who doesn’t love the hearty taste of chicken parm? Get the classic flavors of that Italian dish all in one pan with this warm cheesy casserole by The Weary Chef. This recipe makes a lot of food, but what that really means is you probably got tomorrow’s lunch in the bag! Now that’s what we consider family cooking.

Serves 6

Ingredients:
14-16 oz. box of bite-sized pasta like penne or rotini
1 sweet onion diced
1 lb. ground chicken
1/2 tsp. kosher salt
freshly ground black pepper
2 cloves garlic
minced or crushed
28 oz. jar marinara sauce
8 oz. fresh mozzarella
cut into 1″ cubes
2 tbsp. butter
1/2 c. panko bread crumbs
1 tsp. dried basil leaves
1/4 c. grated parmesan cheese

Method:
1. Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Spray a 9 x 13″ baking dish with cooking spray.

2. Cook pasta according to package directions, and drain.
3. While pasta cooks, spray a 12″ skillet or dutch oven with cooking spray, and heat over medium-high heat. Add onion, chicken, salt, a few grinds of pepper, and garlic. Saute until onion is tender and chicken is cooked through. Stir in marinara sauce, and bring to a simmer.

4. Meanwhile, heat butter in a glass bowl in the microwave until melted. Stir bread crumbs and basil into the melted butter, and set aside.

5. Turn off heat on the sauce. Stir in cooked pasta and mozzarella cubes, and transfer pasta mixture to prepared baking dish. Sprinkle buttery bread crumbs over the pasta, and sprinkle parmesan cheese over that.

6. Bake uncovered for 20 minutes or until topping is golden brown.

Will you be making this delicious dish tonight? Let us know how it went in the Comments below!

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.

6 Forest Friendly Snacks for Your Woodland Creatures

by Amber GuetebierDecember 4, 2016

When it comes to woodland creatures, your little mousies will squeak with delight when they see the spread you lay out for your next party (or maybe just for afterschool treats). From raccoon snack plates to candy acorns, scroll down for forest friend recipes fit for your creatures, great and small.

photo: The Lamb Family via flickr

1. Hedgehog Cheese Plate
You can use plain cream cheese or mix in some shredded carrot or chives for an herbaceous flavor. (Click here for one of our favorite cheese ball recipes!) The hardest part of this task is shaping that cheese ball into a tear drop shape. Press slivered almonds into the back to create the bristles, surround with your kiddos favorite crackers and chomp on!

photo: Life Unadorned

2. Raccoon Snack Plate
When we saw Life Unadorned’s insanely cute raccoon snack plate, we couldn’t resist a little jump for joy. Not only is it adorable, it’s healthy and easy to put together. Visit Life Unadorned for the complete tutorial, plus other amazing ideas for party fun.

photo: Cup of Sugar, Pinch of Salt

3. Magic Mushroom Caprese Salad
Pint-sized foragers won’t crinkle their noses at these mushrooms from Cup of Sugar, Pinch of Salt’s take on a traditional caprese salad. These bite-sized apps are low in fat and big on flavor, and perfect for any woodland themed party (or maybe just an afternoon nosh!). Get the recipe here.

photo: Mon Petit Four

4. Perfect Log Cake
If you want to make an edible center piece to your woodsy affair, a traditional Buche de Noel will fit the bill. This version from Mon Petit Four features a spongy chocolate cake with a whipped cream filling, a guaranteed crowd pleaser. To get the recipe, click here.

photo: Cakes and More

5. Meringue Mushroom Treats
Whether you use them for decorating your cake or just spread them out on a wood slab of their own, these meringue mushrooms from Cakes and More will delight all your party goers. Dusted with cocoa powder, they make a light and airy treat that’s well worth the effort. Get the details on creating these fungal masterpieces here.

photo: Pear Tree Kitchen

6. Little Acorn Candies
Fill your favorite bowl with these perfect little acorn candies from Pear Tree Kitchen. Just the right size for your little squirrels, they’re super easy so you can them involved in the making (expect a little nibbling along the way). Find out how to do it at Pear Tree Kitchen.

What nibbles do your little creatures like to eat?

—Amber Guetebier & Susie Forseman

Today Is #NationalPopcornDay

by amynicosiaNovember 19, 2016

Daily

Today Is #NationalPopcornDay

Pop on by.

Butter and salt can take a backseat to one of these amazing popcorn combos.

Just in case you’ve got a few kernels left, try a cute popcorn craft…or three.

Plan ahead for your popcorn + movie night with one of 2017s best family flicks.

{ Today’s ideas brought to you by Scarecrows }

Today Is #MakeaGiftDay

by amynicosiaOctober 3, 2016

Daily

Today Is #MakeaGiftDay

Homemade is where the heart is.

Keywords: Mason jars. These inexpensive gifts you can make with a jar are super charming. here.

Put those mad playdough skills to great use by creating salt-dough ornaments for everyone on your list.

Sometimes, it’s not all about what’s on the inside. Here are 14 clever ways to wrap your homemade gifts.

{ Here’s $30 to spend at Tiny Prints }

DIY Gingerbread Playdough

By Rebecca Green

Tinybeans Voices Contributor

October 1, 2016

‌

Photo: Rebecca Green

Right about now I start diving in deep on holiday planning. I love to cook all day and while the kids love to help too, I always try to plan ahead and set out a few fun activities for them to do while they’re waiting for the holiday meal. Our gingerbread playdough recipe will make your entire house smell delicious! The kids loved decorating the “cookies” and they got to get in on the holiday cooking without leaving me with an entire plate of cookies to eat. An all around win.

Ingredients:

4 cups flour
4 cups water
1 cup salt
2 tablespoons cooking oil
4 teaspoons cream of tartar
3 teaspoons ground cinnamon
3 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cloves – a drop of brown food coloring

Optional accessories:

gingerbread people cookie cutters
rolling pin
decorative bits such as buttons, googley eyes, sequins, gems, etc.

Directions:

Combine ingredients through food coloring and cook over medium heat, stirring constantly until most of the moisture is absorbed (it should take about 5-7 minutes). Let it cool on some wax paper. Have the kids roll the dough and cut out gingerbread people to decorate!

Rebecca Green

Tinybeans Voices Contributor

Rebecca Green is an author, freelance writer, blogger, and recovering lawyer. Her first book, "Banish Boredom: Activities to Do with Kids That You'll Actually Enjoy," was published in July 2016. Rebecca writes freelance and blogs creative family activities, healthy lifest‌yle topics, and on the general tomfoolery of raising children.

Gobble It Up: Thanksgiving Recipes From Local Chefs

by Lambeth HochwaldSeptember 21, 2016

Thanksgiving is right around the corner and, with it, time to get in the kitchen with your kids and cook up some mouth-watering treats. To help provide inspiration, we reached out to six chefs, restaurateurs and food experts and asked them to share their favorite seasonal dishes. Click through for some tasty inspiration for Turkey day — and beyond!

For a Turkey a Cut Above

Svitlana Flom
Food blogger, Art de Fete
ArtdeFete.com

Mom of Vivi, two, and a mom-to-be

Thanksgiving thoughts: “My daughter is always by my side in the kitchen, helping stirring, measuring or making some mess in the kitchen. This upcoming Thanksgiving will not be an exception. I am hosting a real feast for our family. When I cook a dish, it’s important to me that I talk through the recipe step-by-step with Vivian, and she loves it. She always wants to be picked up and help me out with her tiny little hands. So next on the agenda: we’ll pick the prettiest 15-pound turkey together and my husband will massage the bird to make her really tender. We call it ‘a real shiatsu massage experience Flom-style.'”

Recipe

Herb-Roasted Turkey with Mushroom Gravy and Cranberry Sauce with Pear & Cointreau

Serves 8-10

For the turkey:

12-14 pound organic or kosher turkey

1 tablespoon rosemary, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

2 tablespoons thyme, finely chopped

1 tablespoon lemon zest

2 tablespoons kosher salt

1 tablespoon black pepper

6 tablespoons butter, room temperature

Dry Brine William and Sonoma (A classic medley of fragrant herbs, spices with a hint of citrus)

For the stuffing

2-3 lemons, quartered

2 purple onions, quartered

1 carrot, cut into 2-inch pieces

1 celery rib, cut into 2-inch pieces

3 garlic cloves unpeeled, crushed

For the gravy

2 lb. button mushrooms, thinly sliced

3 cups low-sodium chicken stock

1/2 cup white wine

2 shallots, chopped

3 tablespoons butter

2 tablespoons all-purpose flour

1 thyme sprig

Salt and freshly ground black pepper

Unwrap the turkey and remove neck and giblets. Rinse the turkey under cold water and pat dry. Following instructions, rub dry brine all over turkey and inside the cavity, refrigerate covered in a plastic wrap for 1 or 2 days. (I like to use dry brine from William and Sonoma but a blend of your favorite spices will work just as fine.) Rinse off dry brine and pat the turkey dry with paper towels. Let it stand at room temperature for 2 hours before cooking. Season cavity with salt and pepper liberally and stuff it with lemons, onions, carrot, celery and garlic cloves.

Preheat the oven to 450 F with the rack in the lowest part of the oven. Set a V-shaped rack in the roasting pan. Place turkey breast side-up onto the rack. Tie the legs loosely with the kitchen twine, the bird will retains its shape and moisture during cooking and tuck the wings under the breast (you might have to break them to do it). Fold neck flap under, and secure with toothpicks. Add 2 cups of water to the pan.

Combine butter, herbs, lemon zest, salt and pepper and massage the herb butter all over turkey. Using your fingers, carefully loosen skin of breast and around thighs and rub herb mixture under the skin of both. Season generously with salt and pepper on all sides to ensure great flavors.

Roast for 30-40 minutes, rotating half way through. Reduce heat to 375 F and continue cooking for 1½-2 hours, basting with pan drippings occasionally (about every 20 minutes), until an instant-read thermometer inserted in the thickest part of the breast registers 165 F and 175 F in the inner thigh. Cover the turkey loosely will foil and let rest for 1 hour before cutting. (If breast gets too browned, cover it with the foil and continue cooking.)

To make the gravy: Strain the pan juices into a heatproof bowl and skim off the fat. Pour the pan juices into a large glass measuring cup; let stand until grease rises to the surface, about 10 minutes, then skim with a large spoon. Or use a gravy separator, this heatproof tool quickly separates juices from fat and filters solids.

Meanwhile, place roasting pan over medium heat. Add butter, shallots and cook them for 2 minutes, then add mushrooms and cook for 5 minutes. Add wine and bring to a boil; deglaze pan by scraping up any browned bits from bottom with a wooden spoon. Add stock; stir well, and return to a boil. Add thyme sprigs. Cook until reduced by half, about 5 minutes. Add the defatted pan juices, and cook 5 minutes more. In a small bowl mix 2 tablespoons of flour with 2 tablespoons of gravy liquid, mix well until it becomes a thick paste; slowly add a little more liquid until it gets thicker, resembling a heavy cream consistency. Whisk it into the pan drippings slowly; simmer the gravy for 2 more minutes.

Remove from heat, and season with the salt and pepper. Pour it into a warm gravy boat, and serve with turkey.

Share your favorite holiday recipe below!

— Lambeth Hochwald

Oven Baked Crispy Chicken

by writerredtriJuly 10, 2016

If you want the taste and crispiness of fried chicken, but aren’t thrilled with the idea of actually deep frying your meal here’s a tasty alternative: oven baked crispy chicken from one of our favorite food bloggers, Marin Mama Cooks. The chicken is packed with flavor thanks to the brine (good to know: you’ll need to plan ahead to make this as the chicken requires 3-4 hours to brine before baking). So if you have the time to plan ahead this recipe is a sure winner. Check it out below!

Serves 4-6

Ingredients:
6 chicken drumsticks and 2 thighs (bone-in, skin-on) or 4 thighs and 4 drumsticks – see my above note on chicken quantities – You can use any combination of chicken pieces for this recipe, even bone-in, skin on breasts. We just prefer the darker meat, as it has more protein and way more flavor.
3 tablespoons sea salt – Don’t use table salt! Table salt contains iodine, which doesn’t work with brining.
1 tablespoon honey – honey adds a depth of flavor
1-2 quarts warm/room temp water – you want enough water to cover all of the chicken
For the breading:

1 cup almond meal flour – I used Bob’s Red Mill
2 teaspoons celtic sea salt – I love this brand as it’s unrefined and chock-full of minerals
1 tablespoon nutritional yeast – I love this brand from Bragg
1 teaspoon chopped fresh thyme leaves
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
In a large (large enough to hold all the water and chicken) stainless steel or glass bowl, (don’t use plastic) whisk together 3 tablespoons sea salt, 1 tablespoon honey and 2 quarts warm water to create a brine.

Method:
1. Place chicken drumsticks and thighs into the brine, cover, and transfer to the refrigerator. Let the chicken marinate in the refrigerator for 3-4 hours. Make sure that there is enough water to submerge the chicken, if not, add more water.

2. When the chicken is finished brining, preheat your oven to 350 degrees, and line a rimmed baking sheet with parchment paper.

3. Take out the chicken drumsticks and thighs and pat each piece of chicken throughly dry with a paper towel. Drying the chicken drumsticks and thighs will keep your chicken from getting soggy.

4. In a shallow bowl, gently whisk together the almond meal, seal salt, nutritional yeast, thyme, cayenne pepper and smoked paprika. Dredge the chicken drumsticks and thighs in the seasoned breading until well-coated on all sides. Arrange them presentation side down in a single layer on the baking sheet.

5. Bake for 20 minutes, then turn over each drumstick and thigh, and then increase the oven temperature to 425 degrees and bake for an additional 10-15 minutes, or until the chicken’s internal temperature reaches 165 degrees. Increasing the oven’s temperature to 425 helps to ensure a crispy skin.

Note: If your chicken is finished cooking, but not browned to your liking, then you can place the chicken under your boiler for a few minutes to brown up the skin.

NOTE: Baking times vary as chicken cuts vary in size. My chicken cuts were on the smaller side, so my total baking time was roughly 30 minutes. Don’t worry if you overcook the meat, brined dark meat chicken is very forgiving and still tastes great even if it’s overcooked!

Have you tried brining meat before? We love this method! Tell us your thoughts below!

Recipe and photo courtesy of Jacquelyn of Marin Mama Cooks. Visit her website for more tasty kid-friendly recipes.

ML Interest Tag: salt

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