Snacks

Recipe—Baseball Munchie Mix

My son has been playing little league baseball for the last six years and that means I have six years of experience being the team mom, six years of experience coordinating snack sign ups, and six years of watching moms try to outdo each other with their creativity with their snacks. Myself included.

I made up this baseball munchie mix at the peak of my team mom career (that was two years in) and it was all down hill after that. However, I will never forget the faces of our little farm ball players after their game when I passed these out. They thought the plastic hats were the absolute coolest, especially because it had their team logo on them.

I had found these adorable plastic ball caps on Amazon and knew I had to plan a snack around them. I took all of my son’s favorite salty and sweet snacks, mixed them up in a big bowl, and combined them into one epic snack mix served in the cutest hats. Now, if you don’t want to spend the money on plastic hats, you can absolutely make this mix and just put it in some plastic bags. Trust me, the kids will still be super stoked. I mean after all, there is candy involved.

Now, do you need a recipe for this? Probably not. But my blog is about all things in the kitchen and inspiring people to have fun. And that may even be to help all my fellow baseball moms out with a creative and fun snack idea for your little sluggers. I know Folsom moms aren’t the only baseball moms trying to outdo each other with their creative snack ideas. Plus, this is a fantastic recipe for a baseball or World Series watching party too!

INGREDIENTS
7 oz bag Boom Chicka Pop Kettle Corn
10 oz box Honey Teddy Grahams
8 oz Rold Gold Pretzels (I used the big ones and broke them up)
2 cups M&Ms (I found their team colors available)
6 full size Hershey bars broken up

STEPS

  • Mix all the ingredients together in a big bowl and portion into individual snack bags or plastic ball caps. 
Sweet Treats

Recipe—Individual Pumpkin Pie Mousse Cups

Pumpkin Pie Mousse Cups

As soon as the summer heat starts to die down and mornings become cooler, my body literally craves pumpkin spice. Yes, I am a pumpkin spice loving, leggings, Ugg, scarf, and sweater wearing, momma. I can’t help it! There is just something about indulging in all things pumpkin that allows me to fully transition into fall.

While I absolutely love a homemade pumpkin pie at Thanksgiving, I don’t always have the time, energy, or space in my oven, to make anything besides the turkey and all the fixings. I absolutely love this dessert because it is quick, easy, and no bake! You get all the flavors of pumpkin pie with the pumpkin puree and pumpkin spice but it is a creamy, light, and fluffy mousse! Plus, you can make it a day or two in advance so you have one less thing to deal with on the big T-Day.

If you are making dessert and then going somewhere one of the most cumbersome tasks is transporting a pie. It slides everywhere and I hate covering pies with foil because it never fails, when you go to uncover it, your crust becomes a crumbly mess and never looks as good as when it came out of the oven. These are great because you can assemble them in mason jars, leave a little air space at the top, and just screw on the lid. Easiest dessert for traveling ever! If you are making these to be served in your home, they look super cute in wine glasses too.

Happy Thanksgiving everyone!

INGREDIENTS

1 1/2 c graham crackers
4 tbsp butter, melted
3/4 c granulated sugar, divided
1 pint heavy whipping cream
1 tsp vanilla
1/2 c powdered sugar
8 oz cream cheese, room temperature
1 c pumpkin puree
1 tsp pumpkin pie spice

STEPS

  • Prepare the crust by stirring together the graham crackers, melted butter, and 1/4 c of the granulated sugar in a small mixing bowl until well combined.
  • Set aside 1/4 cup of the graham cracker crumb mixture to serve as your garnish.
  • Distribute the remaining graham cracker crumbs evenly among 6–8 individual serving dishes.
  • Using the back of a spoon, gently press the graham crackers down into the bottom of the dishes.
  • Combine the heavy whipping cream, powdered sugar, and vanilla in a mixing bowl and beat until the whip cream thickens up.
  • In another mixing bowl blend together the cream cheese, pumpkin puree, pumpkin pie spice, and the remaining 1/2 cup of granulated until well-integrated.
  • Fold in 1 cup of the whip cream into the pumpkin mixture.
  • Evenly distribute the pumpkin mousse into each of the dishes.
  • Garnish each cup with the remaining whip cream and top with the graham crackers crumbs you previously set aside.