Burger Bag Cheeseburgers

Cheeseburgers are an absolute favorite in this house. My son could eat them everyday. Even when we order Mexican takeout and ask him "hard shell or soft shell taco?" His answer is always the same: "cheeseburber."

I'll never forget when I was preparing this dish one day and I was singing along with Jimmy Buffett to "Cheeseburger in Paradise." My (then almost three year old) son points to his face and in perfect tune sings "Cheeseburbers and a pair of eyeeees." It was one of those mom moments where you laugh so hard you cry and swear your kid could not be cuter. They say the best things, don't they?

Today I'm sharing the easiest (and healthiest!) way to our favorite meal. No need to patty the meat or start the grill. You simply BAKE the burgers.  These juicy patties are delicious enough for a weekend meal but simple enough for a weeknight dinner. 

Once you taste this twist on a classic, you'll never go back. And it's certainly faster than piling everyone into the car and ordering drive thru! 

Burger Bags:

Click here to follow my freezer trick for "Burger Bags." You'll have meat stocked and ready for when the craving hits.

This method preps the meat by freezing in an 8 inch square patty.  Once thawed, you'll prep your 8x8 baking dish, tear open the burger bag and flip meat into it. The fastest and cleanest way to handle raw meat!

Freeze meat like this and once thawed, flip into baking dish

A Better Burger

Burger: 

This recipe features ground turkey in place of hamburger, hence the "better" part.  The flavor is amazing here and it cooks in it's own juice so you don't have to worry about it drying out. But you can use any meat (and can never go wrong with the real stuff--80 or 85% lean ground beef). You'll drain or pat the grease off which will reduce some fat and calories anyways. 

Seasoning: 

Seasoning is the trick to healthier foods. You add in all the flavor without the fat, calories and sugars.  Here, sprinkling in hamburger seasoning transforms the ground turkey into the burger that you're craving.You could also swap in salt and pepper, especially if you choose to use ground beef. 

Cheese: 

Shredded cheese is great alternative to a big slice of cheese.  A sprinkle goes a long ways. You get the same melty goodness and you can adjust quantity. Plus, if someone orders 'no cheese,' no problem. Just sprinkle where you want it.  I typically use cheddar cheese but my mouth is watering thinking about the flavors of cheese you could toss on.  

Bun and toppings:

Customize the bun and toppings and make it even better. For example, use a whole wheat bun and use spinach leaves in the place of lettuce. Pile on veggies and top with your favorite condiment. 

Preparation:

The technique is quite simple-- sprinkle onion and seasoning into dish, press in the meat, poke holes, and bake to perfection.

Once done, you'll sprinkle on cheese and bake for another couple minutes until cheese is melted. 

Have fun with this recipe.  Since they're baked in a dish you can choose how to cut them. We've done everything from big burgers, small sliders or our most creative-- long skinny burgers that fit on hot dog buns. Such a fun way for kids to eat a burger!

If I'm looking for a way to use up some some meat, I'll make this recipe and store dish in fridge.  Cut portions throughout week as needed. With that fantastic cheeseburger flavor, you can even put it on a salad, too!

Burgers make a delicious, balanced meal. The meat provides vital nutrients like protein, zinc, and B-vitamins ( B6, B12) and more. Add crisp veggies and a hearty bun, and you've got everything you need. And thanks to the burger bag method you have less prep, less mess, better nutrition and great taste.    

Burger Bag Cheeseburger

Ingredients:

1 lb ground turkey
1/4 cup diced onion
hamburger seasoning
3/4 cup shredded cheese
buns

Instructions:

1. Preheat oven to 400 degrees
2. Evenly spread onion on the bottom of 8x8 baking dish.  Sprinkle with hamburger seasoning.
3. Open Burger Bag or gently press fresh meat onto onions and seasoning as evenly as possible 
4. Poke holes in meat with straw or fork and sprinkle on more hamburger seasoning.
5. Bake for approximately 18-20 minutes.
6. Remove from oven and pat/drain off grease. Sprinkle with cheese.
7. Bake for two to three more minutes,  until cheese has melted
8. Slice into patties and serve

Serve with desired toppings (Heaven on Earth with an onion slice) and ENJOY

xo, 
Brit

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Freezer Hack: Burger Bags

Hello! Today I'm here to talk about...well, meat. Perhaps that doesn't seem too exciting, or even appealing, but hang with me. I'm excited to share this freezer trick.

I was never a fan of buying meat in bulk, freezing, and defrosting.  I enjoyed my frequent trips to the store to pick up fresh food.  And besides, defrosting took FOREVER and I'd end up with a questionable hunk of meat that was half thawed, half icy. Um, no thank you.

But then I realized two things. One, I now had kids and those frequent grocery stops were not realistic. And two, I was freezing and defrosting the meat ALL WRONG. 

So I came up with a solution and solved all my thawing woes. Now, I can't live without freezing meat!

I call them "burger bags."

Place 1 pound of hamburger into a freezer gallon size Ziploc bag.  Seal the bag and press the meat flat into approximately an 8" square.

(No need to grab the tape measure. This ends up being about 3/4 the width and height of the gallon ziploc bag). 

Freeze burger bag like this

It's easy to store in the freezer, it thaws SO MUCH faster, and once defrosted, you're all set to make the most delicious burgers. 

To defrost, I simply place bag in fridge. Typically the day before I plan to use it. 

Now let me show you why these are truly called burger bags. 

Lay thawed bag flat on counter. Tear away the top layer of ziploc bag. Lift the meat by placing hand(s) under the bottom layer of ziploc.  Flip square patty right into baking dish. 

When ready to use frozen meat, place in fridge until defrosted. Then open bag, lift and flip right into dish

No more handling raw meat and raw juices all over the counter.  And easy enough to prep with kids running underfoot. Oh and clean up? Toss the bag away.

Hope you find this trick helpful.  And now that your meat is in the baking dish, let's make some burgers!

xo,

Brit

Ps. Even though they're called burger bags, I freeze all my ground meat (beef, turkey, chicken, etc.) in freezer bags this way. It really does thaw faster and more evenly, maintaining the taste and quality.

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Pineapple Salsa

Here come the pineapples 

(shake shake shake)...

And then they jump de jump de jump

Jump de jump jump into the bowl

And then they jump de jump de jump

Jump de jump jump into the bowl

All for the fruit salad salsa

--Fruit Salad Salsa by The Laurie Berkner Band

I can't help but to sing this song as I mix up this Pineapple Salsa.  The Laurie Berkner Band is one of our all time favorites in this house. My kids and I have some pretty entertaining dance parties to her music. 

And just like her catchy song, this recipe is set on repeat. It's so good! 

This easy pineapple salsa is the perfect combination of juicy sweetness combined with crisp, colorful vegetables. Serve as a dip, side dish or on top of chicken, fish or pork.   

And if you're like me, you like to make festive dishes as fast and with as little prep as possible.  This recipe is based on ingredients I keep on hand, which minimizes purchasing specialty items and saves time prepping. All while maximizing color, nutrition and flavor. 

Canned pineapple has so much potential and this recipe certainly lets it live up to it's flavor. I do suggest buying name brand pineapple  (like Dole or Del Monte) if possible. You definitely want quality color and flavor.  And opt for chunks. Of course you could use tidbits and spare the chopping but trust me, it's worth the time. And still easier and cheaper than a whole pineapple!

Once you have your vibrant pineapple pieces, toss in chopped onion, bell pepper, and tomatoes. Oh how the colors radiate in this dish!  And what a tasty way to mix in fresh, crisp nutrition. For me, I typically keep these veggies on hand and often prep them at the beginning of the week, making this step is a breeze. Choose any color(s) of bell pepper to add to the rainbow.  And you can use any variety of onion, but red onion is the sweetest. Plus that purple color is undeniable!  Any chopped tomato works but my favorite are smaller sized ones, like cherry or grape, diced into even smaller pieces. They look and taste awesome.

But yes, I did say ANY chopped tomato works. You can even use canned tomatoes. 

This is a great shortcut as a way to use up the last bit of diced tomatoes you may have opened for a previous dinner recipe. The trick is to get rid of any liquid. Drain them thoroughly and blot the excess juice off before tossing them into the dish.  And while delicious, I'd say this is best on top of a meat versus dipping into as a fresh dip. 

Pineapple salsa made with canned diced tomatoes and diced orange bell pepper

Now for some greenery. And a boost of nutrition and color.  No, I'm not talking about cilantro. Well, that's technically in here too, but I'm taking this opportunity to do what I love. Sprinkle in that spinach! 

Unless you have cilantro growing in your garden, buying a bunch is an an added expense and some may go to waste. I use dried cilantro instead. It sprinkles in perfect flavor and I always have it on hand.

Shake in a few other spices from the pantry--- garlic powder, ginger, salt and pepper. Splash with lemon and or lime juice and give it a stir.  Again, I keep bottles of real lemon and lime juice available in the fridge for recipes such as this.  An easy way to save time, mess and waste.

Make this sunny dish as customized as you desire. Toss in all fresh ingredients or a mixture of fresh and shelf stable.  You can add, subtract or swap out. And if you can wait, let it chill in the fridge for 20-30 minutes for optimal flavor. Either way, I hope I inspired you to create an easy salsa that's festive, delicious, and nutritious.

Before you know it,  you'll be singing along too...

"And everybody goes in and shake shake shake

And everybody goes out and shake shake shake

And everybody goes in and shake shake shake..."

...All for this PINEAPPLE salsa!

Pineapple Salsa

Ingredients

3 cups canned pineapple, diced into small pieces
1/3 cup tomatoes, diced into small pieces
1 cup bell peppers, diced 
1/3 cup red onion, chopped
1/3 cup fresh spinach, chopped
Salt, to taste
Pepper, to taste
2 tablespoons dried cilantro
1 teaspoon garlic powder
1/4 teaspoon ginger powder
2 tablespoons lemon juice or lime juice

Instructions

1. Add pineapple, onion, bell peppers, spinach, salt, pepper, cilantro, garlic, ginger, lemon/lime juice in a large bowl.
2. Mix ingredients together.
3. Cover and chill for 20-30 minutes in fridge.

Notes:

• Store leftovers covered in fridge for 1-2 days. Give a stir before serving as it may become more watery as sits. 
• Like the heat? Add red chili flakes or jalapenos
• Like it sweet? Swap out tomatoes for strawberries.  Same color, similar texture, SO good! 

Enjoy!

I'd love to know if you make this. Follow @briefandbalanced on Instagram or Facebook, snap a photo and tag me. Thank you! 

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Strawberry Banana Bread Muffins

Hello!  Can you believe July is half over? I've personally enjoyed this month thanks to the busier pace over here. It's felt a lot more like summer. For one, I've gotten back to my Fit4mom classes.  For anyone wondering, Fit4mom is a fitness group for mamas and kiddos. And what a godsend! I've always viewed it as that, but especially now.  It feels so "normal" to rush out the door in the mornings. I savor the fresh air, beautiful shaded park, and hearing my kiddos sing along with others.  Socializing can be so hard during this stay at home lifestyle. These mornings are truly special and I'm forever grateful for this community. 

So with early mornings and getting everyone (and everything) out door, I've been relying heavily on grab and go breakfast options.  Today's tasty muffin mix recipe fits right into those mornings.

And the combination of banana and fresh strawberries fit right into the summer season.

These strawberry banana bread muffins are tender, moist and delicious.  Bite into the banana flavor you love and get the nutrition from protein rich yogurt and fresh strawberries. Enjoy the convenience with a touch of homemade.  Best of all, they’re super easy! Open a box of muffin mix for a delicious breakfast or mid afternoon snack. 

Muffin Mix Made Easy

Oh, how I love a good box of muffin mix.  Talk about a tasty time saver with infinite possibilities!  And for someone who doesn’t love baking from scratch (that’s me), these boxes are like gold. They save time, money, and the flavors are endless! If you have specific dietary needs, there's guaranteed to be a box for you.  I’ve seen everything from sugar free and gluten free to wheat free and organic. 

And the best part? Mixes are sold everywhere.  I snagged one the other day at Walgreens while picking up photos!

While I don't have any dietary restrictions, I do pay attention to the sugar content.  I was shocked one day when I flipped over the banana bread box from Trader Joe's to see the nutrition facts.  Basically, a whole day worth of sugar in one serving. The FIRST ingredient was sugar!  My love for TJ's runs deep so it pains me to share this.  But since their products are often high quality, one can easily mistaken that for "healthy." Obviously that wasn't the case here. Sugar is everywhere. Flip over the box before tossing it in the cart. Don't stress over the Ingredients, but if you have a choice, I encourage buying the better option. 

Two brands I suggest are Pillsbury Quick Bread and Krusteaz baking mixes.  Nutritionally, they tend to be a bit more balanced.  But shop around. And remember, what you add to the muffins will also create an better bite.

Strawberry Banana Muffins Made Better

Customizing muffins with your favorite add ins quickly transforms a prepared mix into a homemade masterpiece.  Fruits, yogurt and nuts blend well and add so much good. 

The greek yogurt provides great taste and protein. Starting the day with protein is so important. It fuels the mind and body while helping to maintain our blood sugar. My kids love these muffins and I love the nutrition.  I also love how moist and fluffy they are. If you haven't used greek yogurt in your muffins (or any baked good really), you're missing out.

You're also getting fiber, vitamin C and antioxidants thanks to the chunks of fragrant, juicy fresh strawberries. Mix them into the batter or toss them on top for a beautiful pop of color. Such a sweet way to start the morning. 

And there is one secret ingredient-- powdered peanut butter.  I love PB2! It's another easy way to up the protein.  And since I usually spoon peanut butter on warm muffins anyways, I sprinkled this in for the taste and nutrition.  It's mess free and perfect for on the go.    This ingredient is completely optional but a great example just how you can make a mix any way you want it. 

Strawberry Banana Bread Pancakes

Have you ever made pancakes from muffin mix?  It's the best and so easy! The true definition of sheet pan pancakes-- Pour, bake, and flip right onto your plate.  Or flip into an airtight container for a delicious option all week long. Full of flavor, moist and fun to eat. 

Simply prepare the batter as directed in the recipe, pour batter onto baking sheet and bake at 400 degrees for 5-8 minutes. 

How to make Strawberry Banana Bread Muffins

Skip the measuring, the mess and cleanup.  All you need is a box of banana flavored bread or muffin mix, greek yogurt and fresh cut strawberries.  Combine the muffin mix and yogurt with water and stir until blended. Pour into pan and top with fresh chopped strawberries.  

Bake until light golden brown and toothpick inserted into the center of muffin comes out clean. 

With this recipe, you don't have to be team muffin or team pancake.  You can do a little bit of both! I can usually get 10-12 muffins and a sheet of pancakes out of this recipe, depending on size.  You can choose how big you want to make muffins and pancakes, just note that baking time and consistency may slightly vary. 

 

Strawberry Banana Bread Muffins

Ingredients:

1 box of banana flavored quick bread mix (or muffin mix)

1 cup greek yogurt

1 cup water

fresh strawberries, sliced

1-2 tablespoon powdered peanut butter, optional

Instructions:

1. Preheat oven to 400 degrees.  

2. Combine all ingredients (except strawberries) in mixing bowl and stir until combined

3. Prepare muffins or pancakes by the following steps:

Muffins

• Grease muffin tin or use liners
• Fill muffins 1/2-3/4 way full
• Top with strawberries
• Bake for 15-20 minutes, until toothpick comes out clean

Pancakes

• Line baking sheet with foil and lightly grease
• Pour 1/4 cup batter directly onto pan, allowing for some space between each pancake
• Top with strawberries
• Bake for 5-10 minutes, until lightly brown 

Enjoy warm or allow to cool and store in airtight container in the fridge

Notes:

• For best results, bake muffins directly in greased muffin tin. Liners make for easy cleanup but muffins will stick
• Warm in microwave for 15 seconds prior to serving from fridge 

I hope this recipe brings a better balance to your morning. It sure helps us! After all, an easy morning sets the stage for a great day.  Enjoy!

xo,

Brit

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Freezer Friday & Four tips to maximize your fridge

Happy Friday!  I'm going to keep this short and sweet just like how the day before the weekend should be.  And I also need to get back to my computer work... aka scrolling local restaurant menus to decide what's for dinner tonight. What's your favorite takeout? I'm pretty indifferent because 1) it's food and 2) I don't have to make it!

With the weekend approaching, it's easy to get a bit lazy in the kitchen. I know. I, too, would forget about leftover food in the fridge and come Monday, I'd play a game called "what's inside this container." Not always the most pleasant way to start a new week. But I've got a good system down now.  And I'd like to introduce to you my strategy, "Freezer Friday." 

With four easy steps you can quickly maximize what's in your fridge.  Follow this each week and you'll reduce waste, keep your frozen foods fresh and stocked all while forming meal prep ideas and creating your shopping list. 

You know what I say to that? TGIF!!

Four tips to maximize your fridge

1. What do I need to use?

Ask yourself this as you look high and low (and behind items) in your fridge. Do you have fresh veggies lingering in a container from earlier in the week? Think of ways you can use them over the weekend.  Examples include the following: throw in scrambled eggs on Saturday morning, toss into pasta salad on Sunday or even sprinkle on top of a frozen pizza tonight.  

Taking a quick inventory minimizes the chances of them getting pushed to the back only to discover the smell a couple weeks later.  And if you don't think you might use an item, jump to step 2. 

2. What can I put in my freezer?

This is my favorite step (hence the name, "Freezer Friday"). Make your freezer your best friend. Keep freezer storage bags on hand, and toss whatever in it (labeling it, of course). Do you have a couple servings of lasagna left? Put it in the freezer. After you look in containers, open up the veggie and fruit bins. Is your fresh spinach starting to go? Put it in the freezer (and even if it's not, toss it in the freezer--now you have plenty of spinach on hand for next week's smoothies and baking. Just don't forget to replace it in step 4).  

So many things can be frozen. Even lemons, herbs, etc. can all be prepared and kept for later use.

3. Think ahead

As you add to your freezer, take inventory. Do you already have spinach in there? Move that to the front and place your new addition behind it.  Look at your meat.  How can you use that ground turkey this coming week? Knowing what's in the freezer not only helps you plan meals but also identify what day you need to start defrosting, if necessary.  There's nothing worse than knowing Wednesday is ground turkey tacos but then come Wednesday, you remember the meat is still frozen.   Also, make sure you always have a couple "staple" items frozen for a last minute, nutritious meal. Because, yes, plans do change. You can use my #MealMakeoverMonday posts for inspiration. 

All in all, this step jump starts my meal planning for the week and adds to step 4, the grocery list.

4. Make a Shopping list

As you move things around in your fridge and freezer, jot down items you need on a list. Don't forget to scan items like condiments, salad dressings, butter, and eggs as well.  If something is getting low, move it towards the front and write it down.  You've already identified what's in your freezer for meals so add anything else to the list that you need for those. Hang that list up and now it's ready for the next outing or online order.  

Easy, right? A brief moment today helps start next week off on the right foot. And since it's not even the weekend, you're way ahead of the game. Make it a "Freezer" Friday, Friends!

xo,
Brit

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Healthy (Beef) Ranch Pasta

Greek yogurt and Ranch seasoning is my jam. It makes the best dip for pretzels, veggies, really anything. Have you tried it?  It's my absolute favorite dip!! And talk about easy.  Keep a packet of dry ranch seasoning on hand, mix it up and serve guests within minutes. That creamy combo even inspired several of my dishes, such as this one. A healthy (beef) Ranch pasta.

I say (beef) because when I first started making this, I did so without meat. I was looking for a way to sneak in extra veggies and pasta + cream sauce did the trick.   I was also thrilled to have another dish with a "healthy" sauce that is not spaghetti related.   But at the request of the man in the house (the oldest one), I added some meat. And everyone gobbled it down. So I did a happy dance and added it into our meal rotation. And the best part?  You can eat off of it for days! Make this and enjoy the next couple nights off from cooking.

So if you're in scratching your head on what the heck to make this week, this is a fantastic choice.  Imagine creamy pasta baked to a golden color with bright veggies, flavorful meat and gooey melted cheese. Oh and that hint of ranch that you so love. 

Make it for dinner and enjoy leftovers, or make it for a crowd. Either way, feel good serving this nourishing dish to your family.

The ingredients

• Whole Wheat Pasta-- swapping white pasta with whole grain is one of the easiest ways you can make a recipe healthier. The noodles alone are packed with protein, fiber, iron and complex carbs (meaning it still has good things even after processed).  I use Rotini but any shape, size or kind will work. 

• Ground Beef-- I tend to use lean ground beef  but you can use regular 85% for more flavor. You're going to drain the meat, ridding some of the fat anyways.  The protein possibilities are endless here. Or don't add any. It still works.

• Ranch Packet--Open and pour in. I love keeping these store-bought envelopes of flavor on hand.  You can also measure in 2 Tablespoons of your favorite homemade ranch mix if you prefer.

• Mozzarella-- No pasta dish is complete without cheese melted through it.  I use mozzarella but feel free to use whatever you have on hand.  Pepper jack is next on the list to try for big-time flavor (another request from the man-- he's needy but sure has great ideas!) 

• Greek Yogurt-- The blended combination of yogurt and ranch seasoning gives a creamy sauce without the fat and calories. Plus, greek yogurt amps up the protein.

• Vegetables-- I like spinach because it shrinks and becomes easier to eat for kiddos (read: everyone).  Corn and tomatoes offer bright colors but I really love them because they come in cans. Open, drain and dump.  But use whatever you prefer. A can of beans would be a delicious option as well. And remember, adding even just ONE vegetable to this dish is a win. 

Make, Bake, or Freeze and Reheat

Baking is definitely my favorite way to devour this meal. I'll mix it up the day before or even during nap time and store in fridge until ready to heat. But I'll let you in on a little secret.  You can save a few steps and eat this right out of the skillet.  Simply follow the recipes until all is combined, sprinkle with cheese and serve immediately.

Make ahead:   Assemble pasta bake. Once cool, cover it and store in fridge. At dinnertime, pop it in the oven and enjoy a seamless transition into the evening.

Store: Keep leftovers, covered, in fridge for 3-4 days. I will even eat this cold, right out of the fridge!

Freeze:  Place in Ziploc freezer bag for easy storing and place in fridge to thaw the day before baking. (I've only froze smaller, individual portions prior to baking but I'm sure the whole bake can be put in bag/airtight container and froze as well)

Reheat: Once thawed, bake at 375 degrees until warm (I love using my counter top oven for this!) or microwave slowly until warm.  Add a few drops of water on top before doing so.

So that's it. A dish that healthy, loved and reheats beautifully.  Basically all my dreams come true in one dish. Enjoy!

Healthy (Beef) Ranch Pasta

Ingredients:

1 lb ground beef
1 lb whole wheat noodles
1 TBSP Avocado oil (or olive oil)
1 C nonfat greek yogurt, plain
1 pkt Ranch seasoning
1 C can diced tomatoes, drained
1 C can corn, drained (frozen works too)
1 C fresh Spinach, chopped
1 C mozzarella cheese, shredded
Parmesan cheese, optional

Instructions:

1. Preheat oven to 375 degrees. Spray 9 x13 baking dish with cooking spray
2. Cook ground beef in skillet, drain. Return to skillet
3. Add spinach, tomato and corn to the meat and continue to cook until veggies warmed and spinach slightly wilted. Turn off heat and set aside. 
3. Meanwhile, boil pasta in pot of salted water and cook according to package directions.  Reserve a small amount of water then drain. Return to pot. Drizzle lightly with avocado oil.
4. In small bowl, mix Ranch packet and greek yogurt until evenly combined
5. Add Ranch yogurt mixture to pot with pasta. Stir. Add splash of pasta water if not easily coating noodles. 
6. Add meat mixture to pot with pasta mixture. Gently toss to combine
7. Spoon half of noodle mixture into baking dish and sprinkle evenly with half of cheese. Spoon other half of noodle mixture evenly on top. Sprinkle remaining mozzarella on top.
8. Bake in oven for 20-25 minutes. Cheese should be melted and noodles slightly golden. 

Serve warm with sprinkle of Parmesan cheese 

Notes

• Can add a splash of milk instead of pasta water if sauce is too thick
• Ranch flavor is slightly stronger when making this a meatless dish

As always, I'd love to know if you made this dish. Follow @briefandbalanced on Instagram, snap a photo and tag me. Thank You!

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Birthday party dough

Happy Friday, friends! And happy fourth of July weekend! It's so hard to believe how fast this summer is flying by. July always starts off as a full-on celebration between my son's birthday and America's birthday.   It's turned out to be a busy but very fun week!

I whipped up funfetti cupcakes (following my vanilla cupcake minis cake recipe)  for my son's birthday dinner and topped with rainbow chip frosting. What is it about those sprinkles? I swear it's like opening a can of instant happiness. And while I fought the urge to eat the leftover frosting by the spoonful, I did not want to toss it away. I came across a fun idea instead. And I have to share!

We made Play-dough!  Or as my son calls it, Birthday Party Dough!

This is such a fun way to use canned frosting. Sure, that stuff is convenient to have on hand, but I rather have my kids play with it than eat it, if I'm being honest. And if they do give this dough a taste test, it's just sugar.  I'll trade the sweet for toxic any way I can. Specifically with my one year old around!  I love making homemade slime with my kiddos; however, I will now make this taste-safe option my go-to.  And goodness, this smells heavenly!

You can mix up by hand or with an electric mixer. Just add the powdered sugar to the frosting slowly as you go. I chose to use my hands and have my son get in on the fun. Plus, I was too lazy to use (clean) the mixer. I did start with a fork to combine but as it got thicker, we just squished and rolled it together. 

So, I guess you could say we dough-ve right in...sorry, couldn't resist that ;) 

The amount of powdered sugar may vary, just stop adding at around 3 cups, or when it's not as sticky. I added an additional 1/4 cup and that worked better.

I made another batch for my son's girlfriends (yes, he has two) and found that if I added a drizzle of oil as well to the dough ball, it did not stick at all! So play around and see what works.  And a little bit of stick isn't a bad thing. Buy yourself some more time by giving your kiddos a tub of water to play with afterwards. 

Again, I did not come up with this idea--it's all over the internet.  But I love it! And all good, easy and happy things deserve a space on this blog.  Especially when it keeps the children busy. I did tweak it just the slightest bit (I'm all about avocado oil these days!) when things got a bit sticky.

Give it a try and let me know what flavors you make. Let's get this party started!

Birthday Party Dough

Ingredients:

1 cup rainbow chip frosting (or any flavor)

3 cups + 1/4 cup powdered sugar

Avocado oil (or preferred oil), optional

Instructions:

1. Add frosting and powdered sugar to bowl and mix. Once ball is formed, drizzle a small amount of oil and knead well. 

Notes

• Store in airtight container/baggie for several days 
• Allow to reach room temperature for easier play, knead 
• Add additional oil if starts to harden
• Throw away with any sign of yuck (it will spoil eventually!)

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