Sometimes a charcuterie board is the only dinner you need!

This is what I do for fun!

The first #bakewithkristib event was an absolute, successful blast. 

I started with a small, soft launch to test registration, planning, timing, space, etc. 

These gals were such a blast to teach, and each did so great! They made me so proud. 

We started with an easy recipe that they could make their own. Banana muffins, with the option of chocolate chips, blueberries, or peanut butter. 

These little ladies all wanted chocolate chips. (You know it!)

They all listened intently, asked questions, and followed every instruction. 

My heart overflowed with joy just seeing how much this meant to them. Kids really do just want to learn, feel accepted and capable, and have fun.

The smiles that covered their faces when their very own muffins were ready to eat were priceless. And I couldn't get away with not trying a bite of each one! They were spot on. Pretty, too!

I can't wait to have my own children one day... but until then, I'll invest in yours!

I know it's all about pouring into them, and I'm here for it... But honestly, it sure does feed my soul a little, too. 

I'm already thinking of our next treat and can't wait to set the date for the second bake-off!

I think they're ready for it, too!

Eating clean doesn't mean you have to cut your favorite things out of your life. 

You just make them better. 

A little while back we hosted a "make your own pizza" party, and it was such a cool experience!

And- I could do it all again while on my "cleaner" journey.

Homegrown (or locally grown) veggies, all natural cheeses, turkey burger or grass fed beef, turkey pepperoni, homemade or organic sauces... all on top of unbleached, organic flour, etc. 

Possibilities are endless. 

This pizza dough was incredible, too!

@tasteandtellblog

2 1/2 cups warm water

1/4 cup sugar

3 tsp instant yeast

1/4 cup vegetable oil

6 cups all purpose flour

2 tsp salt

In the bowl of a stand mixer, combine the water, sugar, and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil. 

In a bowl, combine the flour and the salt. Add the flour to the yeast mixture. 1/2 cup at a time, mixing well between additions. Continue adding the flour until the dough can be pulled away from the sides of the bowl with a spatula yet will still be quite sticky. (You may need to add in a little bit more (or less) flour, but the key is to remember that the dough will be sticky and will stick to your fingers when you try to pull it apart.)

Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature until doubled, about 1 hour.

Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough. 

Roll out the dough to use in your favorite pizza recipe or refrigerate until needed. (I have refrigerated it overnight, but the dough will continue to rise, even in the fridge, so try to use within 24 hours.)

To bake, preheat a pizza stone in the over as hot as you can go for at least 30 minutes -- 475°.

Lay parchment paper on your pizza stone or cookie sheet and prepare your pizza on it with your desired toppings and bake until the crust is golden, 8-10 minutes.