Green Pea Cookie, I feel is one of those very understated cookie. If Chinese New Year Cookies were a group of friends, Green Pea would be the wallflower, Pineapple Cookies would be my popular & vivacious friends and Me, I am definitely the Walnut Cookie, the Nutty & Klutzy one in the group haha 😛
Lol anyhow, while Green Pea Cookie is very often overlooked compared to her more flashy friends, she is so so yummy. And it’s the type of cookie that the more you eat, the more you want more.
And it is a very easy recipe. Oh well maybe not my first round Cos the first time I made it, I had to wash the peas, dry them, roast and then grind them 😥 . Definitely not this Lazy Mommy idea of a lazy way to bake lol.
I might be lazy but I’m definitely determined when it comes to finding lazy ways to bake quality food. So this time, I had this bright idea and it actually worked!!!! 😉
Instead of fresh peas, I used these green pea snacks 😎 & they work perfectly! 😀 . Just make sure you are using the plain flavored ones and not the Wasabi Spicy ones lol. Otherwise, be prepared for a very spicy cookie hahaa..
1 Cup Ground Green Peas
1.5 Cup Flour
2/3 Cup Icing Sugar
100 gram Vegetable Oil
1 beaten Egg Yolk to glaze the top of cookies
Combine top 4 ingredients in a mixing bowl until well mixed into a dough
If too dry, add a bit more oil gradually
If too oily, add a bit more flour gradually
I find this recipe very forgiving
Glaze the top of cookies
Bake in Vortex Plus for 12 mins
Switch the trays midway
When it’s done, let it cool before storing it. This would stay well in freezer as well.
But meanwhile, let’s take a look at how these Easy Peasy Dinner Rolls are made 😀
2 cups warm milk
2 tablespoons instant dry yeast
1/4 cup white sugar
1 teaspoons salt
6 tablespoons salted butter softened
2 large eggs
6 cups all-purpose flour
1 tablespoon melted butter to brush the buns after they are out of oven
In my mixer bowl with a dough hook, dump warm milk, yeast, sugar, salt, butter, and eggs in this order
Add in 6 cups of flour, turn mixer on to a low speed. Once the flour starts to incorporate into the dough, increase to medium speed
Mix until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft
Add more or less flour until the dough reaches the desired consistency. I find 6 cups work perfect for me
Transfer the dough to a lightly greased big mixing bowl. Cover with a towel and let rise 90 minutes
Do a happy dance when you see it rise after 90 minutes 😀
Punch down the dough and form into 15 equal sized rolls. You can use a food scale but I just estimate it by feel
Place on a greased baking tray with space between each roll. Cover and let rise 1 hour
Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
Remove rolls from oven and brush with melted butter. Serve the rolls warm or if you are making them the night before like I was, let them cool down first before storing in a zip lock bag
This recipe easily makes 24 rolls but I saved a portion of the dough to make Cinnamon Buns so I only made 15 rolls but if you plan to use the whole dough, divide them into 24 rolls. If you are interested in the Cinnamon Bun recipe, you can click them here
I made this the night before our Thanksgiving Dinner & just make sure the buns get cooled down before storing it in a ziplock bag
Dinner rolls always taste best when they are warm and fresh out from oven but sometimes, it isn’t possible to bake them just before the big dinner so no worry. They taste good on its own the next day or microwave it for 5-10 seconds before you eat them and they are good 😀
We love meatballs! No doubt about that so when I was thinking on how to incorporate more veggies in our meals (because this family just really loves munching on salads & feeling like a rabbit lol), it just make so much sense to make meatballs with lots of veggies.
And it’s perfect for crunch time since these meatballs freeze so well. I usually make a huge batch on weekend and use it on really busy weekday evenings that I don’t have enough time to make our dinner from scratch.
Use it to make spaghetti with meatballs or make a meatball sub. Really, whatever u can think of will work with these babies 😀
Now, my recipe might incorporate veggies but if you practice clean eating, this probably isn’t the recipe for you but if like me, you want a somewhat healthier meatballs but still wanna do it the Lazy Mommy way, then u might like this recipe!
So it really is as easy as it can be.
2 packs of Ground Turkey
Shredded Veggies (I use 1 medium Zucchini and threw a bit of carrot I still had in the fridge)
2 packets Onion Soup mix
Yes! You read that right! 😀
Like I said earlier, this recipe isn’t for you if you want super clean eating and no sodium.
I just mix everything together. With any kind of meatballs, you never want to over mix or the texture of the cooked meatballs will be pretty yucky.
Bake in preheated 400 degree for 25 mins. If you like small meatballs, reduce it to 20 mins
There you go – this Lazy Mommy Easy Peasy meatballs 😀
Beautiful Saturday and I really wanted to make pancakes for lunch for us. LOL I missed the breakfast part as I totally slept in and Daddy totally took care of breakfast for Ryan. So I thought why not make pancakes for lunch? Then I had an even better idea. Why not make pancake muffins???
They are easy to make, doesn’t require flipping and watching the stove. And best thing is that Chef Ryan and I can do this together 😀 . How fun would that be?
Of course, that actually meant that I would have to clean my kitchen. Oops. Clearly did not think this through enough LOL but whatever, we are so doing this today!!
Ryan and I had so much fun baking these today. Sure, there were more things to clean up but oh well, such is life 😀
Hope you enjoy Chef Ryan’s baking video 😀 😀 😀
Some Things To Note for this Recipe:
YES!! You can totally freeze these. They are perfect for taking one out the night before & by morning, Ryan can have them as breakfast or I can put it in his lunch box
We use dark chocolate chips, blueberries and strawberries as toppings but the sky is the limit and you can use other toppings that your heart so desire
If you have a sweet tooth, add 1/2 cup sugar instead of 1/4 cup
Easy Peasy Pancake Muffins
1 1/4 Cup Pancake Mix
1/2 Cup Quick Oats
1/4 Cup Sugar
Dash of Salt
1 Large Egg
1 Cup Milk (I use 2%)
1/4 Cup Melted Butter
Dark Chocolate Baking Chips
Preheat oven to 350 degrees. Add pancake mix, oats, sugar and salt in a bowl and give it a good mix
Add egg, milk and melted butter & whisk everything in until blended
Another super easy peasy recipe. The original recipe at Myfussyeater.com asks for the vegetables to be sauted first with a bit of oil in a pan but I omitted that step and just put the vegetables right into the mixture. One less step and one less pan to wash is always a win with this Lazy Mommy 😋😋
It is super soft so that makes it a perfect Baby Led Weaning recipe but as your baby grows to be a toddler, it becomes a perfect daycare packed lunch or breakfast. I love easy and multi purpose dishes.
They are also freezer friendly so I usually make a bigger batch and freeze some. Not all Baby Led Weaning recipes are things I personally would like to eat but HEY, I’m not a baby LOL. But these egg frittatas are yummy and I bring them to work for my breakfast too.
NOTES: Feel free to use other vegetables like mushrooms, bell peppers, zucchini and etc. If you are storing them in fridge, they would be good for 2-3 days. If you are freezing them, they can stay in the freezer for up to 3 months. I highly recommend that you freeze them individually so anytime you need one, you are not trying to get one frittata that is stuck to a while batch of frittatas. Hope that makes sense. If not, ask me in the Comment section and I’ll answer asap.
1/2 cup chopped spinach
1 cup chopped broccoli
3 large eggs
1/3 cup shredded cheddar cheese
1 tbsp all purpose flour
Salt & Pepper (optional)
Preheat to oven 350 degree. Line a square baking dish with parchment paper.
In a bowl mix all ingredients until well combined.
Pour this mixture into the dish and bake in the oven for 15 minutes.
Remove from the oven and let cool before cutting it for baby.
Literally the easiest breakfast to make for Ryan. It’s healthy and he loves it. For moms who is thinking of trying Baby Led Weaning for your babies, this is a really great Baby Led Weaning recipe. Best thing is that the sky really is the limit on what you want to put in as the ingredients. If you want something sweeter, add some maple syrup or honey. If you want a different texture, add some chopped up raisins or unsweetened dry coconut flakes. Since making this, I have made many different variations of this recipe but the overall recipe stays roughly the same with the oats and the milk.
So easy peasy. I feel like a great mom already!! LOL
As mentioned, you really could use different ingredients for this recipe. Only the oats and milk needs to stay the same. When I made this for the first time, I only had some raspberries and apple sauce so I just used that. Wasn’t able to drag baby out to the grocery store just to make this so just used whatever I had in my kitchen but Moms, the sky is the limit :-).
3 TBSP rolled oats or quick oats
2 TBSP milk
About 2 TBSP Mashed up raspberries
1 TBSP applesauce
In a microwavable bowl or dish or container, mix everything together until oats is a mushy texture. I just use a small microwavable square container.
Make sure to press the mixture into whatever container you used in step 1 flat and level.
Cook in the microwave for 2 minutes on high.
Cut into fingers while still hot and serve when cooled.
Easiest thing to make for your kids and will work as a baby led weaning recipe too. Feel free to use other vegetables and meat. This isn’t a strict recipe. I just happened to have bell peppers and leftover deli ham in my fridge so that was what I used but i have used bacon bits, diced up turkey deli, diced mushrooms, chopped up spinach…you get the drift. This really is a recipe that you can customise to your own liking. I like to add a little salt and pepper but you can omit that if you prefer it not to have any. This is a really great recipe for the freezer. I usually make a batch of them and freeze them. When i know i need one for the next day for ryan packed lunch, I take one out the night before and it be all thawed and ready to eat the next day. Or if you forget to take it out the night before, just heat them up slightly in microwave and there you go. So easy peasy.