little loves lemonade

My husband and I hold a garage sale every year and last weekend lemonade standwas it. At past sales we’ve sold everything from bikes and bassinets to the kids barely broken in winter boots and a first generation iMac. We’ve become something like pros at hawking our junk and keen negotiators with the hard-core pickers always looking for the best price. But this last sale was unlike any other we’ve ever held in that the kids decided to participate. How… with a good ol’ fashioned lemonade stand of course!

My little loves (that’s them at their stand) sold cups of homemade lemonade and mini chocolate-chocolate chip muffins to nearly everyone who visited our sale, not to mention a few unsuspecting individuals just out for a walk. They worked hard promoting their product and played the cute kid card big time— it totally payed off for them. Their little enterprise was such a huge success that not only did they sell out of 4 gallons of homemade lemonade and 48 mini muffins, but they did so way before the garage sale was over! Not everyone bought from us, but almost everyone bought from them.

So if you’re contemplating a garage sale over the next few months I highly recommend encouraging the kids to run a lemonade stand as well. And if you’ve got some Amway products, Girl Scout cookies or a little Avon you’re looking to move fast, I just may have the salespeople for you!

Classic Homemade Lemonade
This is lemonade is super easy to make and tastes nothing like the powdered stuff in a can. Give it a try once and I promise you’ll never go back!

lemonade2

Lemonade
2 cups simple syrup (see recipe below)
2 cups fresh lemon juice* (about 12 lemons)
4 cups water

  1. In a large pitcher stir together the fresh juice and simple syrup. Add the water, tasting as you go, until the lemonade is as sweet/tart as you like it.
  2. Serve in tall glasses garnished with a sprig of mint or a slice of fresh lemon and enjoy.

Simple Syrup
2 cups water
2 cups sugar

  1. Add the water and sugar to a pan and heat. Stir frequently, until sugar fully dissolves and the syrup becomes clear, about 4-5 minutes.
  2. Let cool and store in the refrigerator until ready to use.

*When lemons are on sale I buy and squeeze enough for 2 cups of juice, but when they’re not I use half fresh juice and half bottled. It’s slightly less amazing than entirely fresh squeezed, but still miles better than the “just add water” canned stuff.

*adapted from whats cooking america

Chocolate-Chocolate Chip Mini Muffins
These mini muffins are truly the perfect one bite chocolate fix. However the same recipe can be used for full sized muffins, simply adjust the baking time.

1 3/4 cups all-purpose flour
1/2 cup packed brown sugar
1/4 cup unsweetened dark cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup mini chocolate chips
1 large egg, beaten
1 cup water
1/4 cup canola oil
1 tbsp. red wine
1 tsp. vanilla extract

  1. Preheat oven to 350°F. Combine flour, brown sugar, cocoa, baking powder, baking soda, salt and mini chips in a large bowl.
  2. In a small bowl whisk together the egg, water, oil, wine and vanilla. Add oil mixture to flour mixture and stir until all the ingredients are fully incorporated.
  3. Place the liners in the muffin pan and lightly coat with cooking spray. Add a dollop of batter to each prepared muffin cup and sprinkle a few mini chips on the top of each.
  4. Bake mini muffins for 12-14 minutes (full size for 18-22 minutes) or until a toothpick inserted in center comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.

*adapted from cooking light

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“we’re starving!” snack bars

I don’t know about your kids but when mine come home from school they usually ask for a snack. Snacks before dinner are tricky; too much and they don’t eat dinner, too little and they complain that they’re STARVING until dinners ready. I always try to offer them something healthy (which they usually accept without complaint) but sometimes even I know that baby carrots just won’t cut it. Sometimes a snack needs to be healthy, but seem like a treat. Hello homemade snack bars.

I’ve been on a mission to make a granola/snack bar for sometime, but something always went wrong. Too crumbly. Too sticky. Too blech… But being the tenacious type and all, I kept on trying. The recipe I finally achieved success with is super easy; it really only requires melting and mixing; is pretty healthy; almond butter, puffed brown rice, dried cranberries (yeah there’s mini chocolate chips, but just a few) and most importantly my kids love them.

Here’s hoping that yours do as well and that these tasty snack bars buy you a few pre-dinner hours free from starving people underfoot.

Crispy Almond Snack Bars
These bars can easily be adapted to fit your kids’ likes; soy nut butter instead of almond, raisins instead of cranberries and mini m&m’s instead of chips. Go crazy, you have my permission!

new bars2

2 tbsp. butter
1/3 cup chunky almond butter
1/3 cup honey
2 cups puffed brown rice cereal
1/3 cup dried cranberries
1/2 cup slivered almonds, toasted and chopped
1/4 cup mini chocolate chips

  1. Line an 8×8 pan with parchment or wax paper and set aside. In a small sauté pan toast the almonds. Allow to cool slightly and roughly chop.
  2. Place the cereal, almonds and dried cranberries in a large bowl, being sure that cranberries are not all clumped together. Set aside.
  3. In the pan you used to toast the almonds melt together the butter and almond butter, stirring frequently. Remove from heat, add the honey and stir until fully incorporated. Pour the mixture over the cereal and stir to evenly coat.
  4. Press the cereal mixture into the parchment lined pan. Scatter the top with chocolate chips and lightly press them into the sticky cereal mixture. Place the pan in the freezer for 20 minutes to set.
  5. Remove from the freezer, use the parchment paper to lift the contents out and slice into individual bars. Store in the refrigerator in an air tight container between sheets of waxed paper.