This was one of those weeks when we had something to do every day and every night. I am sitting on my couch, watching Saturday morning cooking shows on the Food Network, and couldn’t be happier. It is almost 11am, we didn’t get up until almost 9, we had all of the kids in bed with us, and it was perfect. We all need mornings like this with no place to go and time to relax and re-energize.

Today is also the end of spring sports. I have to be honest and say that I am ready to have our weekends back. I know that sports are important for my kids, they love them and I know that it is good for them. I didn’t play sports growing up (I am not exactly what you would call coordinated) so I am not used to be being on a field of some sort every weekend. I miss the freedom of being able to hop in the car on a Saturday and go on an adventure. We have a few weeks before summer sports start, so I see adventures in our future.

1. I made these cupcakes yesterday to celebrate the Sharks last game. Wes was the coach, and he (and most of the players) had never touched a stick before in his life before the first practice. He did such a great job with the boys, by the end of the season, they were playing like a team. It was amazing to watch the progress from the first game to the last.

On a side note, I bought this cool dual piping bag kit when I was at Sur la Table for the macaron class. I made one batch of cream cheese frosting, divided it in two, made it into our team colors. Will was impressed by these, and he is hard to impress these days.

2. I am in love with this picture. What are the chances of getting four children looking so cute and happy at the same time? Pretty slim, let me tell you. The baby is my nephew, and this was taken on Mother’s Day.

3. Lensbaby sent me a new lens to play with and I cannot wait to get to know it. I have been working on a personal photography project for awhile now, and this new lens is perfect for it. I get bored with my work, and it is so fulfilling to push yourself creatively. I need to do it more often. No matter where you are in your photography journey, you are never done learning.

4. There has been a lot of talk this week after Angelina Jolie announced that she had a double mastectomy after testing positive for the BRCA2 gene mutation. I am inspired by this story from Heather of Farmgirl Gourmet. Sharing her story was brave, and I am so grateful for women that are willing to take their health into their own hands and share their stories.

5. With Google Reader saying goodbye, it is time to find a new reader. I have been using Feedly for a few months, but this post from Tsh of Simple Mom introduced me to what feedly can really do. After reading her post and about 10 minutes, all of my feeds are now organized and I love it. I love this modern looking and simple interface.

6. I have been doing Sarah Jenk’s Live More Weigh Less and it has really changed my life. I am about to send my youngest child to kindergarten next year, and I have been warned by many, many, friends that is a difficult time for a stay-at-home mom. It is a huge transition for me, I have spent the last 9 years being a mom to little ones and I just felt like this was the perfect time for me to make some changes in my life. For the first time, my days will be mine and not shuttling kids back and forth to preschool. Part of the program is moving your body every day, yesterday I was on a walk and this was my view. How can you not be inspired when this is what you have to look at?

7. I like to cook with alcohol, and I understand that many people do not. I get asked about substitutions all the time and found this great chart. A great reference to bookmark for when you are cooking and baking and either don’t want to use alcohol or don’t have any.

8. Favorite Instagram of the week – this morning Will was in bed with us, huddled under the cover watching lacrosse videos.

Happy weekend!

Now that the weather is getting warmer, all I want is fresh salads and fruits and vegetables. Isn’t it funny how that happens as soon as we say goodbye to winter? This simple fruit salad is beautiful, refreshing, and so easy to make. I like a fruit salad, but I think that they can be a little boring, so made a really easy dressing to toss the fruit in. Citrus juice, honey, and fresh mint is not earth shattering, but so crisp and clean when tossed with fruit. A little pinch of sea salt would be great in this too. I had some leftover fruit salad, so I turned it into a smoothie. In all honesty, it was best smoothie I have ever had.

I was flattered to be asked to participate in the Pampered Chef Help Whip Cancer campaign again this year. Every year Pampered Chef turns a few of their products pink and makes them available during May and October. For each pink product purchased they donate $1 to the American Cancer Society. During the month of May you can also host a Fundraiser Cooking Show and 25 percent of the proceeds will go to the ACS. Since the campaign’s beginning in 2000, Consultants and customers have raised more than $10.2 million to Help Whip Cancer. These funds go to early detection programs and breast cancer education across the country. With so many friends, family members, and loved ones being diagnosed each day, I am happy to spread the word on this great program.

1 pint raspberries
1 pint blueberries
1 pound strawberries
2 oranges
3 Tablespoons honey
1 Tablespoons lemon juice
1 Tablespoon lime juice
2 Tablespoons orange juice
1 Tablespoons fresh mint

Rinse berries under cold water. Drain.

Slice strawberries.

Segment two oranges. Start by removing the top and bottom of the orange.

Remove the peel and pith from the orange by cutting it off starting at the top and working your knife down the sides of the orange. I like to go back and clean it up with a paring knife.

Cut in between the membranes, and remove the flesh of the orange. Easy right?

Add the fruit to a large bowl. Add the zest from half an orange, the lemon, and the lime.

In a small bowl, add citrus juices.

Whisk in honey and mint.

Pour the dressing over the fruit.

Give a gentle toss. Be careful, or you will crush all of your raspberries.

Garnish with more mint. Fresh and easy! I had some fruit salad leftover, so I decided to make it pink, and make a smoothie out of it.

Leftover fruit salad
Almond milk
honey
coconut oil

Put the fruit salad, almond milk, and a little extra honey in the blender. Let it run until smooth. Add a Tablespoon or two of coconut oil at the end. Pour into jars. These are headed to my freezer for breakfast tomorrow.

**I have been selected by The Pampered Chef to be an ambassador for their Help Whip Cancer® program. While I have received product in exchange for my post, my opinions are my own, and I have not been paid to post positive comments.**

I seem to be on a rhubarb kick. But is there really anything that says spring more than rhubarb? Or Mother’s Day? How pretty is this dessert? And how perfect would it be for your Mother’s Day brunch? We don’t see a lot of fools here in the US, but it is a very popular dessert in England. I totally get why. It is a bowl of whipped heaven with fruity swirls running through it. It is light and delicate, and in this case, perfectly pink.

Since rhubarb is so tart, you need to roast it with sugar to bring out the sweetness. Depending how much liquid is in your rhubarb, you may have a lot of liquid left in the pan after you finish roasting it. You can transfer the juice to a saucepan and boil it down into a thick syrup that you can drizzle all over the top of your fool. These pictures show a half recipe, but the full recipe (the one below) makes 4 to 6 servings, depending on the size of your glass.

If you want an even simpler recipe, you can use mixed berries like my friend Alison did. Her recipe uses smashed raspberries, strawberries,  and lemon juice. It is equally as beautiful and mom will love it.

12 stems rhubarb, chopped
1 cup Dixie Crystals sugar
1 vanilla bean, split and seeded
2 cups heavy cream

Add the rhubarb, sugar, and vanilla bean to a 9×13 baking dish.

Toss to coat and cover with foil. (No water is needed.)

Bake in a preheated 375 degree oven for 45 degrees or until the rhubarb is soft.

Remove the vanilla bean. The rhubarb should be stringy, and there might be liquid in the bottom of the pan. If you have a lot, you can put it in a saucepan and boil it down and make a thick and gorgeous syrup to drizzle over the cream.

Whip the cream into soft peaks.

Gently fold the rhubarb into the cream.

Serve in a pretty glass. Adapted from Forever Summer by Nigella Lawson.

I am so not a morning person. I really, really, really want to be, but it does not appear that is in my character to be my best self in the wee hours of the morning. I need time in the morning to wake up, even after I have been out of bed for awhile. I like my days to start slowly. Which is kind of funny because I live in a house of early risers that are ready to go the moment their eyes open. I like to head downstairs, watch a little Today show, and after about 20 minutes, I am okay to start the day. I am very lucky that my husband feeds the kids breakfast before he heads to work, so I am only responsible for feeding myself. In my half-awake state it is highly unlikely that I would a.) make myself a breakfast that involved much effort and b.) do dishes.

For many years, I popped open a can of Diet Coke and called it breakfast. If I was really feeling it, I might eat a handful of dry cereal. We all know that is not the way to nurture ourselves and begin the day on the right footing. We need to fuel our bodies and give it the energy that it needs to face the most likely insane day ahead. I have learned that you really don’t need to spend a lot of time to eat a healthy breakfast. I do like a green juice in the morning. If you would have told me a year ago that I would begin to crave kale in juice form any time of day, I would have laughed at you. But I do. I love it. I feel brighter, more energized, and it does amazing things for my skin. Avocado on toast is another great breakfast. Once I realized how good I felt by starting the day with a healthy breakfast, I made it a priority.

When my husband and I have the rare morning alone we like to go to Le Pain Quotidien. The last time we were there, the women sitting next to me had the most gorgeous breakfast parfait I have ever seen. It was a chia seed pudding with mango puree on the bottom and fresh fruit on top. I was envious of her breakfast because it looked like dessert. I went home and found out that chia seed pudding is just about the easiest thing to make, and it is the perfect make ahead breakfast. In fact, it has to be made ahead of time so the chia seeds can expand. The pudding lasts in the fridge for 3 days, so you can just grab it and go.

Chia seeds (yup, the little seeds that make a chia pet grow) are full of fiber, protein, calcium, and Omega-3 fatty acids. They expand in liquid and can be used in smoothies or added to cereals. You can also use them raw and sprinkle them on yogurt or anything really. They have a very neutral flavor, so you can add them to just about anything. Store them in the fridge to expand their shelf life. I don’t drink dairy, so I prefer to use almond milk, but you could use regular milk if you like.

2 1/2 cups Almond Breeze Vanilla Almond Milk
3 Tablespoons raw honey
1/2 cup chia seeds
zest from one orange
blueberries
mango
shredded coconut

Pour the almond milk into a 1-quart mason jar, or a jar with a tight fitting lid. Add chia seeds.

Add honey.

And the orange zest.

Screw on the lid and shake well. Keep in the fridge until very thick and pudding like, preferably overnight. I like to give it a shake every now and again.

You can add whatever fresh fruit you have. I had mangoes and blueberries, so that is what I used.

Add fruit and shredded coconut before serving.

We started our weekend with our first trip to the farmer’s market. Spring is in full swing – ramps, zucchini blossoms, lilacs were abundant. I had forgotten how much I love the farmer’s market. We didn’t have one last year in Kansas (well, there is a great one, but it was an hour away) and I had forgotten how amazing the people and produce are when you buy from a person and not a store. The kids ate gigantic muffins and almond croissants, while I did the one time around before I keyed in on the vendors that I wanted to go back to. I have a feeling that this will be the start of our weekend from now on.

1. Lately, I have really been spending time making my home feel more homey. When you rent like we do, it is can be hard to make your house feel like your own home. White walls, carpet that you would never pick on your own, and someone else’s style. I have finally come to realize that this is more of my issue and my choosing to think that way. This is still the home that we live in, the one that our children call home, so why shouldn’t I spend the time and energy making it “ours”? Thank you to my friend Hannah for reminding me of this.

2. I have fallen in love with this British magazine. I picked it up at Barnes and Noble and need to figure out how to get a subscription. I know that I can get the iPad one, but I really like my magazines to have pages. I have easily made the switch to e-books, but not e-magazines. Call me old school. Gorgeous images, great recipes, love this and am so inspired by it.

3. Tomorrow I am taking a macaron class at Sur la Table and I am so excited. I have only once been successful when making macarons. See above. And I think that was a total fluke, because I have tried a few time since then, and they didn’t turn out so great. I hope to pick up some pointers.

4. My friend Kristi recently introduced me to Stella & Dot. I am not a huge jewelry wearer, but bought these earrings and I love them. I also bought this bag, and I love it. It is the perfect size and so summery. Some great Mother’s Day gifts!

5. So, this has not been the best week for Reese Witherspoon. She did a dumb thing (don’t we all?), and in all honesty, I like her more now than I did before. She took ownership of the situation, was contrite and apologized, and took responsibility for her actions. I wish that more celebrities (and all people, really) did this. She blamed no one but herself. Good for her. Just a random note, I went into labor with my last two children watching Reese Witherspoon movies. If the pineapple and eggplant parm are not working to get you into labor, try a Reece flick.

6. Favorite Instagram of the week – this week, I couldn’t narrow it down to one, so I added a collage. It has been so beautiful after dinner that we have been taking the kids to the park every evening. These were from last night. I brought my big camera only to realize that there was not a memory card in it. Again, the best camera is this the one that you have on you.

Happy Weekend! Off to lacrosse!

Mother’s Day is coming up, did you know that? It is time to get mom a special gift and say thank you for all that she did and still does for us. My mom loves rhubarb, and when I saw this drink (she loves those too) in this month’s Martha Stewart Living, I knew that this would make her very happy. If I am being honest, I was a little scared of rhubarb. First, It is one of those words that I never spell correctly (like definitely and particularly, why do those words always trip me up?) and secondly, it is has the reputation of being incredibly sour. It is sour, but a little sweetener and this becomes one of the most beautiful and delicious fruits (or vegetables, depending on how you classify it) around.

When I have people over, I like to make one special drink and serve it when people arrive. I do have a stocked bar, but I like to start the party off with a signature drink that sets the tone for what is to come. This beautiful, pink, fizzy, cocktail would be perfect for Mother’s Day (obviously), a baby or bridal shower, Easter, or any spring event. If you want to make this non-alcoholic, more like a rhubarb lemonade, skip the gin, and replace the Prosecco with sparkling water.

1 cup Dixie Crystals sugar
1 cup water
1 vanilla bean, split and seeded
1 1/4 cups fresh rhubarb, finely chopped

Add all of the ingredients to a medium saucepan.

Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender.

I strained mine because I did not want the pulp in my drink. But you could simply remove the vanilla bean and call it good.

Pour into a container and store for 1 week in the refrigerator.

Now that you have the syrup made, we can move on to the cocktail. You need:

8 ounces gin
9 ounces rhubarb syrup
1/2 cup fresh lemon juice
12 ounces cold Prosecco
ice
lemon rounds for garnish

Put the gin, rhubarb syrup, lemon juice, and ice in a pitcher. Stir to combine.

Pour into glasses filled with ice, and top with Prosecco and a lemon round. Cheers!

Sometimes the best things in life are the most simple. And there is nothing better, or more simple than this “recipe”. If you are planning a Cinco de Mayo celebration, this would be a perfect addition to your menu. It could be a starter, or a dessert. I bought these gorgeous Ataulfo mangoes at Whole Foods, and they are in season from March to June. This variety of mango is one of the sweetest varieties, perfect for baking, smoothies, margaritas, or made into a popsicle. I got the idea for the basil sugar-salt from The Simple Things magazine. They put their basil sugar-salt over pineapple (which would also be divine) but I immediately thought that it would be perfect over mangoes, and I was right.

Need some more ideas for Cinco de Mayo? My Enchiladas Verdes is probably my favorite thing to eat. I always can go for nachos, and for dessert, this cake is calling your name. This mango recipe is so eaay, but so refreshing. The basil sugar salt would also be so good as a rim for a margarita.

5 Ataulfo Champagne mangoes (ice cold is my favorite way to eat them)
3 Tablespoons Dixie Crystals sugar
1 teaspoon kosher salt
zest of one lime
1/4 cup basil leaves

Place sugar, salt, lime zest, and basil in a blender.

Pulse until combined. It will resemble wet sand.

Slice the mango, and sprinkle with basil sugar salt. A little squeeze of lime will  not hurt.

I had a big morning this morning – I registered my baby for kindergarten. Huge. I sort of expected it to be more of a ceremony, but I handed some papers over and was out of the office three minutes later. Did she not understand that it was a huge moment for me? I cannot believe that next year he will be at big kid school with his brother and sister. Where did the time go? That question leads me to my next question, what will I do with my time when all of my kids are at school? It is a scary and exciting time here at the Hester house.

I make a lot of pancakes. Obviously for breakfast, but more times than not, I make them for dinner. I love how fast they come together and how everyone in my house loves them. It makes a random weeknight feel special. As you know, I love anything with lemon, and had some beautiful thyme in my fridge that needed to used, so I added them to my lemon ricotta pancakes. And they were heavenly. I loved these pancakes. Not only did they taste delicious, but how gorgeous are these? I love how light and fluffy they are, and the ricotta cheese keeps these pancakes really moist. And without even realizing it, they fit in perfectly with my Sargento Flavor Journey. Using fresh herbs when cooking and baking really takes your recipes from okay to outstanding.

1 1/2 cups flour
1/2 cup cornmeal
2 Tablespoons Dixie Crystals sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon fresh thyme leaves
2 eggs
1 1/4 cups milk
1/2 cup Sargento whole milk ricotta cheese
2 Tablespoons melted butter
1 Tablespoon honey
1 teaspoon lemon zest
1 cup blueberries

Blueberry Sauce:
2 cups fresh blueberries
1 cup blueberry jam
Zest and juice of one lemon

I like to start with the blueberry sauce. Add the fresh blueberries, jam, lemon zest, and lemon juice to a saucepan. Melt over low heat until the berries pop and the jam melts. Keep warm until the pancakes are ready.

In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together eggs, milk, ricotta cheese, butter, honey, and lemon zest.

Pour the wet ingredients into the dry ingredients.

Stir until just combined. You can stir the blueberries in at this point, but I like to add them when the pancakes are cooking.

Heat a griddle over a preheated griddle, I like medium heat, spray with cooking spray or melt butter. Cook for 2 to 3 minutes, and flip over when bubbles form on the edges. Serve with blueberry sauce and extra thyme leaves if you would like.

**This post is a part of my ongoing collaboration with Sargento Cheese. All opinions are 100% my own.**

Whenever I go back to my hometown in New Jersey, I have to have a slice of broccoli pizza from Primo Pizza as soon as I get there. I dream about it, and it makes the long drive back to NJ tolerable because I know that I will soon have my favorite pizza on Earth. I love the thin crust, garlicky ricotta cheese, and the thick layer of mozzarella cheese that is melted over all of it. Broccoli might seem like a strange pizza topping, but it works perfectly with the creamy cheese and adds a little crunch. Primo’s makes a tomato and broccoli version and a spinach one, all good, but straight broccoli is my favorite.

I made my pizza on the grill, but you could easily just bake this in the oven. I love how the crust gets brown and the underside super crispy on the grill. I made a red sauce version for the kids and they loved this crust for their pizza. Perfect for a make-your-own-pizza party. It was a lot easier to grab some crusts out of the bag, and a lot less messy than rolling out the dough. I have been a long fan of Flatout and use them for sandwiches all the time, but it never really occurred to me to use them for pizza. I will from now on. I loved how this turned out.

1 package Flatout Thin Crust Flatbreads
1 (8-ounce) container ricotta cheese
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper flakes
2 cups shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 head broccoli

In a bowl, mix together ricotta, garlic, salt, pepper, and red pepper flakes.

Spread about 1/4 cup of the ricotta mixture evenly on the crust.

Sprinkle with cheese. Be generous.

Add broccoli pieces.

Grill over low heat. Cover and cook until the crust crisps up and the cheese melts.

Let sit for a minute before slicing. Otherwise the cheese will ooze everywhere.

I like to sprinkle with red pepper flakes and slice.

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You can find Flatout at your local Walmart – or just search Here!

For a little more inspiration, check out the 30 Days of Grilled Pizza going on over on the FlatOut Facebook Page.  There’s something for everyone!

Disclaimer:  I am a paid ambassador for FlatOut Bread.  All thoughts and opinions are my own.  Prizing is supplied by, fullfilled by, and courtesy of FlatOut Bread.