I’ve made no secret of our LOVE for OSMO. Our kids have gotten so many hours of play from their educational games. The reason they have been so loved around here is their games are actually fun! The Pizza game gets played by all our kids on a daily basis!

OSMO sent us their new Math Wizard and the Amazing Airships game. (#gifted #osmosocialclub). It’s been a hit with the kids. I love it because they are learning and practicing math instead of just playing games. They love it because they are playing a game! In this game, they design and build airships! You deliver packages by flying airships, using mental math to stay afloat! How fun is that?!?!

It is a fun and interactive way for kids to learn Math. They learn through experimentation and build confidence in their math skills. It is self-paced, so kids have plenty of time to master a concept before moving on to new material. It is an excellent supplemental teaching tool for parents and you actually don’t mind them playing games. OSMO is one of the best educational tools we have here in our house!

I am finally getting to writing out the recipe for these cookies!! I make them on my Instagram stories a while ago, but I haven’t had time to sit here at my laptop and write it out. Well, the kids all did school early this morning and the baby put himself down for a nap (shocker!), so I found myself with some TIME?!?! Time to finally write out these AMAZING cookies!!

These cookies are SOOOO good! They are BEST when they are warm. The caramel gets hard again when they are cool, so I suggest just making as many as you will eat warm, and then scoop the rest of the dough and put it into the freezer for later! We froze the dough and it worked perfectly! My husband was afraid of the pretzels in the freezer, but they tasted great cooked from the freezer!

Ingredients:

• 1 cup butter
• 1 1/2 cups packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 2 1/2 cups flour
• 1 1/2 cups caramel bits
• 3/4 cup chocolate chips
• 3/4 cup pretzels, broken
• sea salt for sprinkling on cookie dough

Directions:

The first step is to make the 1 cup of butter into brown butter. Melt the 1 cup of butter over medium-high heat. Whisk until your butter turns into an amber-brown color. Add the brown butter to the brown sugar and granulated sugar. Mix. Add in the eggs. Mix. Add in the baking powder, baking soda, salt, and flour. Mix well.

Add in the Caramel Bits, Chocolate Chips, and Pretzels. I had to mix them in by hand!

Heat oven to 350

Scoop dough into cookies. Sprinkle with some Sea Salt. Bake cookies at 350 for 13ish minutes – depending on the size of your cookies. Serve cookies warm. The dough freezes well. Simply scoop into a cookie shape and freeze. They do take an extra couple of minutes to bake when they are frozen.

We had this dish at the Food and Wine Festival in Epcot and fell in love with it! My husband also travels to Germany often for work, so this was a dish we wanted to learn to recreate!

It was simple and delicious! I have no idea how “authentic” it is, but we really enjoyed it! Plus it cooks up quickly – my husband was actually the one to make this!

Ingredients:

• 1 box of pasta (we used elbow, because it’s what we had, but egg noodles would work well)
• 1/2 – 1 lb of Ham (depends on how much Ham you want!)
• 2 cups heavy cream
• 2 eggs
• 1/2 tsp salt
• 1 onion – shredded or finely diced
• fresh ground black pepper – to taste
• dash of nutmeg
• 1 cup shredded swiss cheese
• 1 cup shredded cheddar cheese

Directions:

Heat oven to 375

Boil pasta according to box directions. Drain and set aside. Whisk together cream, eggs, salt, onion, pepper, and nutmeg. Add in ham and half of the cheese. Add in Pasta. Pour into a greased 13×9 pan. Cover with foil and bake for 30 minutes. Remove foil and add the rest of the cheese and bake another 10-15 minutes. Enjoy!

I made this pie for my husband’s birthday at it turned out so good! The crust may have been my favorite part, and I don’t even like crust usually! This will now be my go-to crust for ANY pie!!! It was so amazingly good, I can’t stop thinking about eating more of it while I am writing this…

If you don’t want as strong of a lime flavor, reduce the amount of zest in the recipe – as it can pack a punch! I also made A LOT of whipped cream, so if you want a more even whipped cream to filling ratio, reduce the cream in half.

Ingredients:

• 14oz can sweetened condensed milk
• 1 can cream of coconut (divided)
• 2 egg yolks
• 1/4 tsp salt
• zest of 1-2 limes
• Juice of 2 limes (about 1/2 cup)
• 1 bag of ginger snap cookies
• 4 tbsp melted butter
• 2 cups of whipping cream (or 1 cup for less whipped cream)
• 1 heaping tbsp powdered sugar
• Toasted Coconut to taste for the top of the pie

Directions:

Heat oven to 350

Crush or use a food processor to turn ginger snap cookies into crumbs (I didn’t measure how many cookies I used, just used most of a bag). Pour in melted butter and combine. Press the buttered crumbs into the bottom and sides of a pie pan and bake 7-10 minutes until a uniform crust forms.

Meanwhile, whisk together can of sweetened condensed milk, 3/4 cup of the cream of coconut, 2 egg yolks, and salt.

Then whisk in lime zest and juice. Pour into the pie crust.

Bake 15-18 minutes until edges start to bubble and filling is only slightly jiggly in the center. Cool completely and then refrigerate for at least 3 hours or overnight.

When ready to serve, place the rest of the can of cream of coconut, whipping cream (2 cups for lots of whipped cream, 1 cup for a more even ratio), and 1 tbsp of powdered sugar into a bowl and whip until stiff peaks form (best done with a mixer). Meanwhile, toast some coconut in the oven or stovetop. This can easily burn, so watch carefully! It does not take long to toast!

Then place the coconut whipped cream on top of the chilled pie filling. Top with Toasted Coconut! Enjoy!

I’ve been wanting to make some Monkey Bread because it has been years since I have tried making it (the last time didn’t turn out too well). I had recently gotten some Biscoff Cookie butter and thought it would make a great topping for the Monkey Bread.

Oh.my.goodness!!!! I was soooooo good! Seriously, the cookie butter may be my new favorite ice cream topping of all time. It worked REALLY well with the Monkey Bread. The Monkey Bread was good on its own, but add the ice cream and cookie butter? You won’t go back to eating monkey bread without it again!

This dessert is easy enough for kids to make too! Easy. Fast. REALLY Delicious!!

Ingredients:

• 2 (16.3 oz cans) biscuit dough (use 3 cans if they are the smaller size biscuit dough cans)
• 1 cup white sugar
• 2 tsp cinnamon
• 1/2 cup butter
• 1 cup packed brown sugar
• vanilla ice cream
• Biscoff cookie butter

Directions:

Heat oven to 350. Grease a bundt pan with cooking spray or butter

Mix the white sugar and cinnamon in a zip-top bag. Open your biscuits, pull apart, and cut each biscuit into quarters. Place your biscuit quarters into the zip-top bag with the cinnamon-sugar mixture and shake.

Arrange the biscuit quarters into your bundt pan.

Pour any extra cinnamon-sugar mixture over the top

In a small saucepan, melt the butter and the brown sugar over medium heat.

Boil for 1 minute.

Now pour over the biscuits in the bundt pan

Bake at 350 for 35-40 minutes – until cooked through. Allow to cool for 10 minutes.

Place a plate on top of the bundt pan and turn over.

At this point, you could just pull apart and start eating!

Or

Heat some Biscoff Cookie butter in a bowl in the microwave. Depending on how much you are heating, it should only take a few seconds (try 10-15 seconds to start). Place vanilla ice cream on the monkey bread and drizzle with the cookie butter!!! It is sooooo good! You won’t regret taking this extra step!