hannahholzmann, Author at The Holzmanns

Banana creme truffle

May 3, 2013 by hannahholzmann

THIS TRUFFLE. All my dreams came true when I took my first spoonful of this creamy, decadent pudding. I am a huge banana cream pie fan so this recipe is right up my ally. I really can’t put into words how silky and creamy and delicious this really is. You MUST try this recipe and I promise you will love it. Also- there is something really amazing about whipping your own cream…like that feeling you get when your dough rises? I dunno maybe its just me but it gives me a huge sense of accomplishment in the kitchen. This pudding puts Schreiners(the best place to get a homemade pie in our town) banana creme pie to shame which believe me, I never thought could be possible. This is a really simple recipe with really rewarding results! I suggest making this when you have somewhere to bring a dish to pass, it makes a lot and if it stays in your fridge you will devour the entire bowl, late at night, when one gets hungry, with your husband.

Banana creme truffle

Author: Magnolia Bakery: generously shared by Nat the fat rat

Ingredients

1 16 ounce can sweetened condensed milk
1½ cups cold water
1 3.4 ounce box of instant vanilla pudding mix
3 cups heavy whipping cream
1 box of nilla wafers
4 bananas, sliced

Instructions

In a kitchen aid mixer or in a large bowl (use a hand mixer), beat the sweetened condensed milk and water for about 2 minutes.
Add the pudding mix to the milk mixture and continue to beat for another 2 minutes.
Cover the bowl and store in fridge overnight.
Again in your kitchen aid mixer or in a large mixing bowl with a hand mixer, whip the cream until stiff peaks have formed. (This step took me about 6-7 minutes of whipping)
Next stir in the chilled pudding mixture gently, until combined.
Layer wafers, banana slices, pudding and continue in a large serving bowl, or use individual serving dishes.

Happy weekend! In case you missed this exciting news: my gluten-free Mexican pizza recipe got its own little blurp in the May 2013 issue of FAMILY FUN MAGAZINE. It is only my absolute favorite parenting magazine so naturally when an editor contacted me a few months back I was really really excited. They always have the best craft and food ideas for your kids, you should look into getting the magazine if you don’t already!

Filed Under: desserts, It's What's For Dinner Tagged With: banana creme, banana truffle, family fun, magnolias recipe

Is this my real life?

April 29, 2013 by hannahholzmann

This weekend was one of those good ones –when you have nothing on your calendar for once and the weather is beautiful and sunny and you go for picnics and spend the entire weekend outside just playing. We got our yard work done early saturday morning while the kids played in the sandbox and then we just enjoyed every last drop of sunshine God gave to us this weekend. We went kite flying, bike riding, ate 90% of our meals outdoors and Ralph and I even snuck in a run together, and you know what? It sure felt a lot like summer. We even had brats and nothing says summer better than a good juicy brat. (TWSS.) Had to. This weekend was a happy happy one and happy weekends deserve a lot of pictures to document such things.

^ This is Liam: he is my independent, plump,daring little pumpkin. He is a huge mama’s boy and I am not sad about it at all. I feel like Liam is the one who will break bones and get stitches and that sort of thing, he has no fear and he gets that from his dad. He certainly doesn’t get that from his anxious, worry-wort of a mother who often is referred to as a “fuddy duddy”. We call Liam our pumpkin for obvious yummy reasons, his rolls and his chunker thighs are delicious. The highlight of every single day of mine is rocking this snuggly baby to sleep. Liam adores his nap time and bedtime, he gets that from me! Ralph and I often joke about Liam and how he thinks all our jokes and attempts to make him laugh are super lame. He gets this look on his face like “really guys, thats all you got”, he doesn’t impress easy but he has the coolest personality. He will be 2 this summer and of course it is so surreal to me that it has already been that long since we were blessed with our third son.

^This is Jack: Jack is my cool dude. He is a trendsetter and loves to dress himself sometimes to his mother’s dismay (pick your battles I say!) Jack is ultra sensitive and gets his feelings hurt easily. SPOILER ALERT: thats from me. He is my only child that looks remotely like me so naturally he is my favorite. JUST KIDDING. He complains every morning that he has to get his hair styled because it is so thick and every morning I say you will appreciate this hair when you are older! Jack loves to make new friends wherever we go and thinks school is the best place in the world. Jack got a little chilly at our picnic so he wore my jacket, even though he insisted he DID NOT need a sweater when we left the house .I really love those “I told ya so” moments with kids…..& husbands alike. Jack is very independant and has really embraced being the older brother. He enjoys helping out with anything you ask him to do and seriously enjoys doing chores. Jack just turned 5 and had quite the pirate adventure party at our house, which I will post about soon!

^This is Remy: he has the exact same personality of his mom but looks identical to his dad. He takes a while to adjust to change and needs some convincing when it comes to trusting someone new. Remy is the most caring, polite little love bug I have ever known. He never forgets to use his maners and deeply cares for everyone. Remy is the most serious out of all the boys and is the most attached to his mom. Score one for me! No but really, it is especially awesome the bond that Remy and I have, except for times when I need to leave the house without him, that gets tricky. Remy is super afraid of animals which I’m not quite sure where that comes from? I hope that goes away! When I take Remy in public without Ralph I wonder if people think he isn’t my child. His blond hair and blue eyes are going to be lady-killers in the future. Remy also loves to dress himself in mostly character clothes that before I was a parent, I vowed I would never let my kids wear. Like I said, pick your battles.

This weekend just made me so thankful for the wonderful life on earth God is allowing me to live. Hope you all had a fabulous weekend.

Filed Under: kids, life Tagged With: kite flying, picnics, springtime

Cilantro lime quinoa salad

April 25, 2013 by hannahholzmann

This salad completes me. It is everything I love about mexican food with an added boost of protein and that guilt about eating a flour tortilla, GONE. This will surly take care of those mexican cravings of yours without all that extra calorie and gluten nonsense. Oh and the dressing. Don’t get me started on the dressing. Tangy and fresh with a little kick.

Along with my quinoa veggie salad with lemon basil dressing, this salad will definitely be on repeat throughout the warmer months. It keeps in the fridge for a good week, you may just have to add a little squeeze of fresh lime to moisten it up a bit. I added a little extra cumin myself because I like it spicy. I also added a bit of extra cilantro to my individual serving because I am the only heavy cilantro lover in my family.

Cilantro lime quinoa salad

Ingredients

1 cup uncooked quinoa
1 (15oz) can black beans, drained and rinsed
1½ cups frozen corn, thawed
1½ cups cherry tomatoes, quartered
1 red bell pepper, diced
5 green onions, diced
¾ cup chopped cilantro
⅓ cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
¼ tsp. salt

Instructions

Cooke quinoa according to package.(add 2 cups of water per 1 cup of quinoa, bring to a boil, and simmer until quinoa is tender or about 20 minutes)
While quinoa is cooking make your dressing.
In a bowl whisk together olive oil, cumin, garlic, lime juice and salt. Store in fridge.
In a large mixing bowl combine the cooked quinoa, peppers, green onions, cilantro, cherry tomatoes, corn and black beans.
Pour dressing over ingredients and stir to coat.
Store in fridge for at least an hour and serve cold for best results.

And the sun is still hanging on over in our neck of the woods! Yesterday we played outside all day with some friends–boy do I appreciate the days we get to play outside, bedtime is such a breeze! Tonight we are heading to a cook out and this weekend is supposed to be sunny and in the high 60′s….we’ll take it! I like to really get excited about little victories, being a stay at home mom of 3, and right now the weather is one of them! Happy weekend to you all!

Filed Under: appetizers, gluten-free, It's What's For Dinner, meals, sauces Tagged With: cilantro lime quinoa, mexican quinoa, quinoa salad

Frosted white chocolate lemon bars

April 22, 2013 by hannahholzmann

Lemon has just been my jam lately when it comes to desserts. I am obessed with Tastefully Simple’s new Lemonberry Cake & Icing Mix, but I was determined to find a good bar recipe to use this cake mix for. Found one! This cake mix is great when used as a cake as well, it’s full of juicy blueberries and is extremely moist.

I think it is just eaiser to grab a bar from a pan and continue what I am doing during the day while I nibble, rather than cut a slice of cake, get a plate, get a fork and sit down and eat it. Wow talk about laziness right?! But really I don’t have time to sit down and eat a piece of cake during the day, I kid you not. These are perfect and refreshing and go great with my afternoon cup of decaf.
I am also really digging these because they are light but still creamy and chocolatley. I think that is hard to find in a lemon bar.

And this recipe only makes an 8×8 pan so you won’t have these scrumptious bars lingering around your kitchen for 2 weeks waiting for you to eat them.

Also this recipe is easy peasy lemon squeesy. See what I did there? And who are we kidding I don’t really make any recipes that are super challenging. So just whip these up in a few minutes and your desserts for the week are taken care of!

So what are you waiting for?! Snatch up the Lemonberry cake mix while you can!

Ingredients

1 box Tastefully Simple Lemonberry Cake & Icing Mix
6 tablespoons melted butter
1 large egg
½ cup white chocolate chips
4 ounces cream cheese, softened
zest of half a lemon

Instructions

Combine packet 1 of lemonberry cake mix with butter, egg and white chocolate chips in a large mixing bowl.
Stir just until all the batter is combined.
Press dough in butter greased 8×8 baking dish.
Bake at 350 degrees for 20 minutes.
Mix packet 2 with cream cheese for the frosting.
When bars have cooled frost and garnish with lemon zest.

Attention*today it was 60 degrees and we played outside, ate outside, did some yard work. my energy is slowly returning and we are beginning to see the light at the end of the long long tunnel that is winter. and yesterday it was snowing so today is happy happy day.

Filed Under: desserts, It's What's For Dinner Tagged With: frosted lemon bars, lemon bars, lemonberry

Spiced honey glazed pork chops

April 17, 2013 by hannahholzmann

You know I feel like I never got pork right until I tried this recipe. Do you know what I mean? I always stray away from pork because it just never turns out moist and tender enough for my liking. The only other way I have cooked pork and really liked it was in the crock pot for shredded pork sandwiches or crock pot pork chops. But me cooking pork in the oven is always a catastrophe, until this recipe. I really think the marinating makes all the difference and heating them at such a high temp, for a short amount of time. These are so tender and flavorful, a great recipe to impress dinner guests. My advice: turn on your broiler and broil these for a few extra minutes because let me tell you, a little burnt honey on top is super tasty. The pork serves beautifully over cooked red quinoa with a dash of fresh squeezed orange juice.

Ingredients

2 lbs. pork tenderloin or pork chops
½ cup of French Dressing, divided
2 tsp. chili powder
2 tsp. garlic powder or 1 tablespoon Tastefully Simple Garlic Garlic
1tsp. dry mustard
1tsp. paprika
½tsp. dried thyme leaves
2Tbsp. honey

Instructions

Brush pork with 2 tablespoons of french dressing and store covered in fridge for at least 2 hours to marinate but up to 6.
Mix dry seasonings together and rub onto both sides of pork.
Mix together remainiing french dressing and honey.
Brush dressing mixture over pork.
Place pork in a greased baking dish.
Bake at 450 degrees for 20 minutes or until meat thermometer reads 145 degrees F.
Heat oven to 450ºF. Brush meat with 2 Tbsp. dressing. Mix dry seasonings; rub onto meat. Place in shallow pan. Mix remaining dressing and honey; set aside. Bake 20 to 22 min. or until meat is done (145ºF), brushing with dressing mixture after 10 min. Transfer to cutting board; cover. Let stand 3 min. before slicing.

In totally unrelated news: My sister-in-law had her baby and we have ourselves a new nephew! Oliver Hebron is so perfect and makes 5 BOY grandchildren in our family! Boys are just the best aren’t they? As much as it pains me to take back all the cute outfits I bought for my new niece (I really thought it was a girl!) we are looking forward to all the memories that will be made with all of the boy cousins! My boys are really excited to have a new cousin named “Oliber” and they say they never want any girls in our family! In fact Jack has told me that he would like 2 more brothers, and wants to know when he can get them. And to that I say, how about we get you a new 3DS game and call it a day? Well Jack, I think you will get your wish because I don’t think anyone in this family is capable of making any girls and you know, we are ok with that! Bring on the bug hunting, never ending energy, mud tracking, lego building, and most importantly, MOMMY LOVING boys for life!

Filed Under: It's What's For Dinner, meals, sauces Tagged With: french dressing pork, honey glazed pork, spice rubbed pork

Banana creme truffle

Is this my real life?

Cilantro lime quinoa salad

Frosted white chocolate lemon bars

Spiced honey glazed pork chops

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