The Sweets Life

A Hard Goodbye

noreply@blogger.com (Natalie) — Fri, 21 Nov 2014 10:03:00 +0000

I'm not even sure how to begin this post. I suppose I'll come right out with it: it's time to step away from blogging. Whoa, it feels weird to even type that. The Sweets Life has been a huge part of my life for the last five years. It's hard to remember a time when I didn't create a weekly meal plan full of never before tried recipes, take photographs of whatever we were eating for dinner, and spend hours on the computer several nights a week. The process of blogging is so ingrained in me that I can't really imagine stopping, which is kind of why I've delayed it, even though there was a little bug in the back of my head for the last several months telling me it was probably time.

Quinoa Granola Bars

There are thousands of food blogs out there. Tens of thousands. Maybe hundreds of thousands. The Sweets Life is a tiny little fish in a really, really big ocean of food blogs, the majority of which are much more impressive than what I've got here. Given the abundance of food blogs, I'm realistic enough to know me quitting isn't a huge loss to the world of food blogging. I don't say that with false humility or because I'm fishing for compliments...I've never blogged for fame or fortune and I'm grateful to have even a few thousand of you reading regularly! This has been an amazing creative hobby, and one that has brought a lot of perks over the last five years. I will never tire of hearing from readers who've made something they've seen on the blog and fallen in love with it. Just yesterday I got one of those emails and it made my day! Thanks to blogging we've received some pretty fun things in the mail...new cookbooks, a smoker, and countless food products to try. I've had fun "meeting" other bloggers and being inspired by the meals they're creating day in and day out. Most of all, we've eaten really well along the way!

Pork Tenderloin with Date and Cilantro Relish

So why am I quitting? Just because you can do something doesn't mean you should. In other words, I'm able to make blogging work in my life these days, but I don't necessarily want to. The Sweets Life has been a stressor more than anything else lately. I'm scrambling to make new recipes, photograph new recipes, and then get on my computer to do the actual blogging part. I can make it work, but I don't want to anymore. I want that time for other things! My favorite part about all of this has always been the cooking and the sharing food with people, and I can do that part without blogging. Even still, I have second-guessed my decision many times the past few weeks. There was freedom in not rushing to make dinner while it was still light out so that I could take pictures, but at the same time I was sad I wouldn't have the chance to tell you all about what I was making!

Homemade Cracker Jack

The bottom line, though, is that I'm ready to focus on the really fun parts of my hobby and do away with the really time-consuming part! I love food and eating and all things related, and I'm kind of excited to see how I can incorporate those interests into future endeavors. For now, however, I think it goes without saying that I also want and need to devote more time to my family. Part of the reason I'm not weeks ahead on content like I used to be is because I'd rather spend time with Brecken and Ryan. Ryan has always been 100% supportive of The Sweets Life (he even expressed concern when I first considered quitting a few months back), but I'm ready to just hang out with him in the evenings and not feel like I have to be stuck behind my computer editing photos and drafting posts.

King Cake

I will genuinely miss a lot of this. Besides passing along our favorite recipes, I enjoy sharing anecdotes of our lives and I know there are at least a few of you who pop in to read those, not for the recipes I'm posting (you are too kind, I'm really not that interesting!). I'm not planning to disappear completely from the internet. I love social media too much! The Sweets Life will stay online for those of you who do come here for recipes, and I myself am excited to start cooking more of my favorites out of the archives. I plan to maintain The Sweets Life Facebook page, where I'll likely post photos and recipe recommendations fairly regularly (almost 6,000 of you "like" that page but probably aren't seeing my posts there due to Facebook notification rules--to make sure you're getting them, follow the instructions here!) On that same note, follow me on Instagram where I'll probably up my food-posting game (and of course the usual abundance of Brecken pictures!). In other words, I'll definitely still be around and it's possible I'll pop back here occasionally. I committed to a few sponsored posts down the road that I may still come back to finish, and I can see myself writing a sporadic post at times simply because a recipe must be shared! On that note, don't hesitate to be in touch...I'm always happy to answer a recipe question or help you plan your party menu. I'm the nerd who gets seriously excited about meal planning...just ask my brother who recently had a weekly meal plan and grocery list sent to him (unwarranted) or my friends who don't dare plan a freezer cook day because they know I want to obsess over those details! You can always get ahold of me at natalie@thesweetslife.com!

Thai Cobb Salad

Finally, there aren't poignant enough words to end this post, but I do want to give a giant thanks to each and every one of you who have popped in to read. Whether you've been a devoted reader for five years or you Googled your way here today, I am truly honored! It's been way too fun!!!

12 Non-Pumpkin Pies for Thanksgiving

noreply@blogger.com (Natalie) — Wed, 19 Nov 2014 10:02:00 +0000

At 28 years old, I have yet to host Thanksgiving. I have no doubt my time will come and until then, I'm pretty okay with being the sous chef and letting either my mom or my father-in-law, both fantastic cooks, do the bulk of the cooking! This year we'll be with Ryan's family for Thanksgiving and Ryan will actually be smoking a turkey to serve alongside the traditional roasted turkey. An aunt has the desserts covered, but our family abides by the law that there's no such thing as too many desserts, so I'm contemplating what I can contribute to the table next week.

I'm already pretty sold on remaking the Pumpkin Layer Cake with Cream Cheese Frosting, and I know Aunt Julie will be bringing Banana Pudding (non-traditional for Thanksgiving, maybe, but the best) and her famous chocolate cookies. Even with all of those options, I can't help but think we need some pie. It's Thanksgiving after all! I know a lot of you don't like pumpkin pie (don't worry, we can still be friends) and since our bases are covered when it comes to a pumpkin dessert, I've instead put together a collection of non-pumpkin pies that can be found on Foodie.

A few years ago I made the Salted Caramel Pie and I'm still pretty partial to that one, although part of me says we're already abandoning the traditional desserts so maybe we should go for the crowd-pleasing Reese's Fudge Pie! From chocolate pies to pecan pies to Biscoff pies to pie milkshakes, I have some serious decision-making to do before next week!

Reese's Fudge Pie

Check out the entire collection on Foodie, and let me know what pie you're making for Thanksgiving!

Note-I wrote this post as a sponsored Foodie contributor, but all thoughts and opinions are my own!

One Year Ago: Green Curry Shrimp with Vegetables

Two Years Ago: Three Bean Chili with Bacon

Three Years Ago: Pumpkin Ice Cream and Sautéed Brussels Sprouts with Poppy Seeds

Four Years Ago: Bananas Foster and Pumpkin Knots

Five Years Ago: Very Veggie Soup and Chocolate Crinkle Cookies

Beer Braised Brisket over Polenta with Onion Jam

noreply@blogger.com (Natalie) — Mon, 17 Nov 2014 10:52:00 +0000

Note, this post is sponsored by Fiji Water-Perfection Takes Time, but all thoughts, opinions, and content are my own!

We are a family that is always on the go. A free weeknight is rare, a weekend, even rarer. I'm usually thinking two steps ahead and rushing full speed to get there. As I result, I tend to opt for quick and easy meals. Unfortunately, as much as I strive for efficiency, too often I fall into the trap of taking shortcuts and rushing through life. When I purposefully take a step back, slow down, and, cliche as it sounds, enjoy the ride, I witness a bit of perfection that would otherwise never come to fruition. I've noticed this in parenthood, in my marriage, and, yes, in my food. There's something particularly satisfying about a meal that you planned and then took time perfecting, far more satisfying than a rushed and distracted thirty minutes.

The fact of the matter is, sometimes the best things in life take a little extra time.... waiting for homemade ice cream to churn and then freeze is ultimately more rewarding than anything you can eat out of a carton, Fiji Water, yes, you know the fancy water I'm talking about, tastes particularly fresh because it is tapped at the source after its journey from cloud to aquifer, and that ten year old friendship that's been cultivated over years is always going to mean more than the new acquaintance down the street. The same can be said about this beer-braised brisket served over cheesy polenta.

It's a two day process, beginning with a four hour cook in the oven, an overnight rest to soak up flavor, and a final reheat of the tender meat. The finished product melts in your mouth; the creamy polenta sops up all of the juices left behind and the caramelized onion jam takes the entire dish up a notch. This recipe is a labor of love, and one that deservedly tastes as such! Learn this lesson alongside of me; when you slow down enough to savor something, even at the expense of your supposedly valuable time, you gain perspective, patience, and, dare I say it, perfection!

For the recipe, and many other 'Perfection Takes Time' Recipes, head over to Fiji Water!

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 15 Nov 2014 10:25:00 +0000

1. 25 Things to Know About Money Before You Turn 25. Solid list, even if you're older than 25!

(image source)

2. JOGGERS! Call them slim sweatpants, joggers, or something else. Whatever they are, I'm obsessed! I now have two pairs, a dark gray pair from Marshall's and a black pair from H&M. I bought my brother some for his birthday, also from H&M, and next up I'm thinking Brecken needs a pair. I'm loving the round-up on Hellobee!

3. In September I cooked a birthday dinner for my mom, and a small group of family and friends. I never got around to photographing any of the food, but it would be a disservice not to mention a few of the recipes I made that night because the entire meal was a huge hit. Do yourself a favor and bookmark these--we loved them and I will be making them both again sometime!

Watermelon, Green Olive, and Pistachio Salad (wait until watermelon is in season again, but WHOA...the medley of flavors here was awesome!)
Chile-Honey Glazed Salmon with Three Sauce (3 sauces?! Excessive? Not even a little bit--this recipe took a little bit of work but was worth every minute!)

Baby Kevin, and cousins Eoin & Brecken measuring him up!

4. I have a new nephew! My sister-in-law Kate had Kevin Wain last Wednesday. He's perfectly healthy and perfectly gorgeous. Brecken is going to have her hands full with THREE boy cousins, all within one year of her age. I feel so fortunate to raise these kids alongside my wonderful sister and sisters-in-law!

Scrambled Grains with Mushrooms

noreply@blogger.com (Natalie) — Fri, 14 Nov 2014 12:08:00 +0000

Scrambled Grains with Mushrooms

I hint at our work lives on this blog from time to time, so long-time readers may recall that for years Ryan and I worked for the same company (and carpooled to work!). He changed jobs a few months ago and while I really miss being chauffeured to and from work each day, this job is a much better fit for him and it's exciting to see him doing something he loves so much. We're no longer coming and going at the same time and there are times that he has a later meeting and doesn't make it home for that crucial "mom's trying to get dinner on the table and Brecken needs to be occupied" period. As long as Brecken isn't hungry or tired this is no big deal, she's more than happy to sit at my feet and play (she prefers tupperware and spice bottles over actual toys, go figure). There are days, however, when she just wants to be held and because I'm a sucker for baby cuddles, especially after a long day at work, I'm more than happy to acquiesce.

Because I only have two arms, baby cuddling and making dinner is an impossible feat, which is why I'm forever grateful for my Ergo. For the record, this isn't a sponsored post or anything, I just really love my ergo. Depending on her mood (and how she napped that day!), Brecken either loves to burrow in and have some cozy quiet time or she's interested in every move I make, arms flailing trying to "help" me stir or saute or plate. Either way I'm happy for the time together, but I prefer simple meals without a ton of work because even with Brecken tucked away in the Ergo, cooking is automatically more complicated. This scrambled grains meal was on the menu on one such night and making it while wearing her was doable (meaning if you're doing this sans child, it's even easier!). This dish is very similar to one of my all-time favorites, Quinoa Fried Rice. I used mushrooms (pre-sliced, a lifesaver) and kale, but much like the Quinoa Fried Rice, you can use whatever vegetables you have on hand. You can also swap any grains for the quinoa. This is a great weeknight meal options--it's fast and healthy, and got the Brecken (and Ryan and Natalie!) stamp of approval!

One Year Ago: Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries

Two Years Ago: Jam Ribbons and Brussels Sprouts with Maple Syrup

Three Years Ago: Mini Chocolate Chip Cookie Sandwiches and Sweet Potato Chickpea Cakes with Cucumber-Yogurt Sauce

Four Years Ago: Recipe Rewind and Shrimp Fajitas

Five Years Ago: Candy Sushi and Asian Meatballs
Read more »

Crostini with Roasted Vegetable Spread and Havarti

noreply@blogger.com (Natalie) — Fri, 14 Nov 2014 02:55:00 +0000

Crostini with Roasted Vegetable Spread and Havarti

I'm one of those people who has no problem eating the same food over and over again. So long as it's something I like, I'm totally down with leftovers...two, three, even four days in a row! I get that not everyone is that way, however, but I'm going to offer you the best of both worlds today. I'm obsessed with this roasted vegetable puree. It's easy to make (especially if you have a food processor), makes a huge batch, and is healthy to boot! I was first introduced to it earlier this year when we visited our besties Katie and Matt in New York. Katie went above and beyond her hostess duties and prepared an array of foods for us throughout our visit, this spread being my favorite. We mostly used it on sandwiches (highly recommend it with melty cheddar and avocado!), but by the time we were headed home I was dreaming up all sorts of ways to use it.

The spread has proven as versatile as I had hoped. It's excellent inside an omelet, divine as a pizza crust, and as you see here, the perfect topping for crostini. Appetizers don't get much easier than this. Slice & toast bread, top bread with the roasted veggie spread & cheese, and bake til warm and melted. I stuck with Castello's Aged Havarti, which is quickly becoming one of my favorite cheese. Much like the roasted vegetable spread its paired with here, havarti is totally multifunctional. I've broken away from always using mozzarella on pizza and find the buttery havarti adds a unique flavor element. I love what the cheese does when pressed inside two pieces of bread in my panini press. Of course it goes without saying that I don't mind it sliced and eaten with crackers, salami, and wine!

Even if I don't mind eating the same foods time and time again, you don't have to! Whip up some vegetable spread, pick up some havarti, and let creativity fly free!

Crostini with Roasted Vegetable Spread and Havarti
Ingredients:
-1 medium eggplant
-2 red bell peppers, seeded
-1 red onion, peeled
-2 garlic cloves, minced
-3 tbsp olive oil
-1 1/2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1 tbsp tomato paste
-1 baguette, thinly sliced
-4 oz shredded Havarti

Directions:
1. To make the roasted vegetable spread, preheat oven to 400F. Cut the eggplant, bell peppers, and onion into 1-inch pieces. Toss with olive oil, garlic, salt, and pepper. Spread on a foil-lined baking sheet and roast for 45 minutes, until vegetables are lightly browned and soft (toss once during cooking).
2. Allow vegetables to cool slightly before pulsing in a food processor with tomato paste, pulsing to blend to desired level of smoothness. Season with salt and pepper, as needed. *Roasted vegetable spread can be made several days ahead of time. Store in an airtight container in the fridge.
3. To make the crostini, line a baking sheet with foil. Place sliced bread on prepared baking sheet and bake at 400F for 10-12 minutes, until golden and toasted. Remove from oven and top each with roasted vegetable spread. Sprinkle with cheese and return to oven for 3-5 minutes, until cheese is melted. Serve immediately or at room temperature.

spread from Ina Garten, crostini an original recipe

Ginger Pear Loaf Cake

noreply@blogger.com (Natalie) — Wed, 12 Nov 2014 10:34:00 +0000

Ginger Pear Loaf Cake

We don't buy a ton of pre-packaged snacks in our house. A large part of this is because we don't have the pantry space for excessive amounts of chips and cookies, which I've mentioned before. Granted, you will always find at least one bag of tortilla chips and a few boxes of cereal on hand, but for the most part if we're snacking, we are snacking on something homemade. I'm not claiming that baked goods are healthy, far from it most of the time, but at least I know exactly what I'm putting in whatever I'm baking and I can pronounce the entire ingredient list, which is more than I can say for a lot of the things you'll find on grocery store shelves. I don't have the time to make homemade crackers or cheez-its week in and week out, but things like this loaf cake come together in mere minutes. I bake so often that I can practically do it in my sleep, measuring out flour, sugar, and spices, whisking wet and dry ingredients, pouring into a prepared pan, and before I know it there are alluring smells wafting from the kitchen.

This snack cake is far from extravagant. I'm willing to bet you already have most of the ingredients, except maybe the candied ginger. The base recipe is slightly sweet and yields a blank canvas perfect for incorporating your favorite mix-ins. I was partial to the pear and candied ginger, being that its both seasonal and a little nontraditional, but I could also see apples and walnuts or cranberries and pistachios also working nicely. I found the cake best the first two days after it had been made, and I'm willing to bet yours won't last much longer!

One Year Ago: Curried Butternut Squash Soup

Two Years Ago: Broccoli, Red Pepper, and Cheddar Chowder and Kale and Butternut Squash Saute

Three Years Ago: Pumpkin Popovers and Turkey Tacos

Four Years Ago: Apple Walnut Salad with Cranberry Vinaigrette and Kale & Bean Enchiladas with Pumpkin Sauce

Five Years Ago: Crockpot Salsa Chicken and Tuna Chickpea Pasta Salad with Pesto

Pumpkin Layer Cake with Cream Cheese Frosting

noreply@blogger.com (Natalie) — Mon, 10 Nov 2014 10:21:00 +0000

Pumpkin Layer Cake with Cream Cheese Frosting

Working in an office environment, you can guarantee that at least a few times a month you'll walk into the galley and find an array of "treats" before you. More often than not, I dismiss them without a second thought. At the risk of sounding like a food snob, store-bought treats aren't all that enticing to me and I usually pass them up (aside from the occasional Panera bagel, which has the magical ability to turn a bad day right around!). Homemade treats, on the other hand, are a totally different story. These are fewer and farther between and when one appears, I am definitely partaking...one coworker's wife makes the best chocolate chip blondies and another coworker's wife makes these gluten free chocolate walnut cookies that I have the recipe for but am resisting making because I know I'll eat the whole batch! This pumpkin cake was brought in for Boss's Day back in October. After devouring a slice, I literally had to sit on my hands to keep myself from going back for more, releasing them only to email the baker and beg for the recipe.

Three days later, I had an entire pumpkin cake at my disposal. If you saw my post on Instagram, you know I was tempted to keep the entire cake for myself. Gluttonous? YES, but if ever there was a cake worthy of a little glutton, this is the one! I thought I already had my favorite pumpkin cake and I'm not going to declare a winner until I taste them side by side, but today's is a bit simpler in that you don't have to worry about browning butter AND you're not trying to perfect your frosting skills--mounding it on top and sprinkling with nuts makes for a gorgeous (but easy!) presentation. Bottom line--this cake is a must make. I received texts from both my sister AND my sister-in-law praising it after leaving them with pieces. My friends from community group cleaned their plates. (Yes, I decided to share!) Pie is the traditional Thanksgiving dessert, but it would be a mistake not to offer a cake option as well...this cake!

One Year Ago: Odds & Ends

Two Years Ago: Baked Pumpkin Doughnuts and Odds & Ends

Three Years Ago: Waldorf Tuna Salad and Salted Caramel Pie

Four Years Ago: Peanut Butter Bacon Cookies and 10 Lessons Learned at Foodbuzz

Five Years Ago: Cilantro Lime Hummus and Lemon Rosemary Tilapia

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 08 Nov 2014 11:04:00 +0000

1. 4 Truths About Our Post-Baby Bodies. I've listened to a few friends and read a few blog posts lately where women bemoan (or pessimistically anticipate) the changes they're undergoing in pregnancy or their post-baby bodies. I like the truths this article mentions. While good genes and taking care of my body means I don't feel that different post-Brecken than pre-Brecken, there are definitely things that will never be the same and that's okay! I'm in awe of how amazing our bodies are and I don't ever want Brecken to hear me saying something negative about my body. Women, it's up to us...beauty is where you find it...preach it and live it!

(image source)

2. I think I am one of the last people ever to catch onto the awesomeness of Humans of New York. It wasn't until I read through the entire book when visiting our friends Katie and Matt in New York that I became hooked on the premise (and spent the rest of our trip observing each person we passed and wondering what their story was). Bottom line: people are fascinating.

Gratuitous baby photo (now 2+ months ago...CRAZY), unrelated to anything else!

3. 15 Career Tips from Smart Women.

Pumpkin Cranberry Bread

4. What are you doing with pumpkin this fall? I've been sticking to favorites, versus trying new recipes lately, including pumpkin cranberry bread (pictured above), the best pumpkin chocolate chip cookies, and whole-wheat pumpkin waffles!

One Year Ago: Holiday Cheesecake Trifle with Spice Cake and Cranberry Orange Sauce
Two Years Ago: Slow Cooker Sweet Potato Cauliflower Bisque with Avocado
Three Years Ago: Whole Wheat Pumpkin Waffles
Four Years Ago: Pumpkin Spice Roasted Chickpeas

Pesto Mushroom Jalapeño Pizza

noreply@blogger.com (Natalie) — Fri, 07 Nov 2014 10:06:00 +0000

Pesto Mushroom Jalapeño Pizza

My favorite way to vacation is by renting a house vs. staying in a hotel. We've done that for a lot of our travels over the past few years, renting places in D.C., Arizona, and Charleston, to name a few, and now that we have Brecken, renting a house is absolutely the better option. We like being able to put Brecken in a separate room and not worrying about disturbing her if we stay up later. We also like more SPACE because goodness knows between all the stuff babies need and my terrible propensity to overpack. Most of all, we like having amenities like a washer and dryer and a kitchen! Much as I love exploring new restaurants on vacation, it's nice to be able to prepare some meals or stay in for easy breakfasts or lunches. On our most recent trip to Orlando for my cousin's wedding, my entire family rented a beautiful house with laundry facilities, bedrooms for all (no easy feat now that there are 8 of us plus 2 babies!), and a POOL. It also had a kitchen that we took advantage of, but on our last evening there we were tired from rocking the dance floor at the wedding and splashing around with the babies in the pool, and we opted to order in pizza.

I've heard of Mellow Mushroom, but this was my first introduction to the pizza chain and we were impressed by the inventive topping combinations and the right balance of toppings to crust / sauce / cheese (in my book more toppings is always better!). Of the three we tried, the Magical Mystery Tour was my favorite. The best part of that pizza was the heat from the jalapenos and I knew the next pizza I made at home would include the spicy pepper! My version is slightly different, I swapped havarti for the feta and mozzarella, simply because that was what I had on hand (although my sister and I decided this was even better than the original!) and completely forgot about the spinach (I'll add next time!), but even without the green veggie I'm willing to bet my version was decidedly healthier and undoubtedly tastier! This homemade pizza is about as easy as it gets, if you buy premade pesto and use presliced mushrooms, making it perfect for a weeknight dinner. And you can't beat eating pizza in the middle of the week that tastes like vacation!

One Year Ago: Linguine with Brussels Sprouts, Cranberries, and Caramelized Onions
Two Years Ago: Spicy Panfried Chickpeas with Lemon, Thyme, and Shallots and Slow Cooker Sweet Potato Cauliflower Bisque with Avocado
Three Years Ago: Whole Wheat Pumpkin Waffles and M&M Cookie Bars
Four Years Ago: Butternut Squash and Kale Minestrone and Pumpkin Spice Roasted Chickpeas

Read more »

Peanut Butter and Jelly Coffee Cake

noreply@blogger.com (Natalie) — Wed, 05 Nov 2014 10:53:00 +0000

Peanut Butter and Jelly Coffee Cake

I'm not going to belabor this point because you've heard me say it again and again, but peanut butter and jelly is, in my opinion, one of the most perfect foods out there. I prefer it with wheat bread and raspberry jam, but I'm indifferent on the crunchy vs. creamy debate. It goes without saying, then, that I fell hard for this peanut butter and jelly coffee cake! Thank you Maria for enlightening me because while I can totally get on board with a regular 'ol pb & j for breakfast, incorporating it into a coffee cake is straight up brilliant.

My friend Kacey had given me some homemade blueberry strawberry jam that I used and it was awesome, but you can definitely swap in your favorite jam or jelly. (Side note: I cannot get behind grape jelly! As in, I can't eat a pb & j if the j is grape!) Thankfully I had plans to bring this to church or else I would've demolished the entire pan; don't say I didn't warn you! My only change would be to use crunchy peanut butter (Maria did; I didn't have any on hand) or add some chopped peanuts to the streusel for a little bit of texture.

For more pb & j inspired creations, try this fruit crisp, these dessert bars, or these ice cream cheesecakes!

One Year Ago: Mexican Pot Pie
Two Years Ago: Peanut, Cabbage, and Carrot Slaw and Roasted Vegetable and Refried Bean Tostadas
Three Years Ago: Curried Chickpeas with Couscous and Pumpkin Oatmeal Scotchies
Four Years Ago: Roasted Eggplant Pasta with Goat Cheese and Pumpkin Sour Cream Coffee Cake
Read more »

Ravioli with Pumpkin Yogurt Sauce

noreply@blogger.com (Natalie) — Mon, 03 Nov 2014 10:47:00 +0000

Ravioli with Pumpkin Yogurt Sauce

If there was an awards ceremony for the season, Fall 2014 in St. Louis would undoubtedly win. We have had the best fall weather...brisk mornings but warm afternoons, and colors that rival what you would find on the east coast. I'm usually not as gung-ho about fall as most people in the area are, mostly because it precedes the season that shall not be named, but this year I've been completely smitten.

While you won't find me running through the Starbucks drive-thru for a pumpkin spice latte each week, I will celebrate in my kitchen, beginning with this fall-inspired ravioli recipe. As you know, I'm all about quick and easy recipes lately and this five ingredient recipe fits in the bill. We've been eating a lot of Noosa Yoghurt lately, so when I randomly got an email from them asking me to create a recipe with one of their yogurts, I didn't have to think twice before saying yes. My personal favorites include the coconut and tart cherry flavors, but in celebration of fall you can find pumpkin at Target and it is to die for! Even if they hadn't reached out to me, I likely would've been talking up this flavor in one of my Odds & Ends post because it might be my favorite flavor of yogurt ever!

Because their pumpkin yogurt isn't too sweet, I knew it would work well in a savory recipe and after being wowed by some pumpkin ravioli at a restaurant recently, I was determined to give it a try. My goal was to keep things simple and let the flavor of the yogurt shine through. All I did was add a little nutmeg and some pasta cooking water to create a sauce that coated the cooked pasta. Topped with fresh thyme and toasted pecans, this dinner had all three of us (yes, even 9-month old Brecken!) singing its praises! If you're looking to celebrate this glorious fall we've had, this is the way to do it!

One Year Ago: Maine 2013
Two Years Ago: Brown Butter Pumpkin Cake with Brown Butter Cream Cheese Frosting
Three Years Ago: Blues City Deli (Best of 2011) and Butternut Squash, Ricotta, and Sage Crostini
Four Years Ago: Roasted Eggplant and Peppers Tart with Chickpea Crust
Five Years Ago: Chocolate Chip Coconut Pumpkin Bars and Spinach Artichoke Frittata

Read more »

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 01 Nov 2014 09:42:00 +0000

1. We have people over a lot, and at times I feel myself crippled by my inabilities as a hostess. I don't think I'm the only one who feels this way--not only have I been raised by the world's most perfect hostess, but all it takes is 5 minutes on Pinterest to feel inadequate! Thus, I loved this reminder to be a perfectly imperfect hostess! Make your guests feel welcome and you've succeeded!

2. Yesterday was Brecken's first Halloween. She and her cousin Carsten nailed their debut Halloween as Pebbles and Bam Bam, as evidenced in the photo above! Shout out to my sister for making their costumes...without my crafty sister Brecken would have likely been spotted on Pinterest fail.

(image source)

3. I loved Katrina's post about A Healthy Sunday. Too often I try to cram five million things into our weekends and by Sunday evening I'm exhausted and stressed about the upcoming week. I'm learning, slowly but surely, that a successful weekend doesn't mean an accomplished to-do list and I feel much more ready to tackle a new week. "Wasted time" with your children isn't actually wasted time!

Green Salad with Spiced Walnuts

4. Need a side salad? I forgot how much I love this super simple green salad with spiced walnuts until we had it again recently. It would be good with apples or pears, cheese or not, but don't miss the spiced walnuts!

One Year Ago: Kale, White Bean, and Potato Stew
Two Years Ago: Cauliflower Penne Puttanesca
Three Years Ago: Autumn Chopped Salad
Four Years Ago: Oreo and White Chocolate Brownies
Five Years Ago: Marshmallow Muffins

Chocolate Dipped Pumpkin Shortbread

noreply@blogger.com (Natalie) — Fri, 31 Oct 2014 09:50:00 +0000

Chocolate Dipped Pumpkin Shortbread

In an attempt to tame my sweet tooth, I am trying to train my body to appreciate sugar more (says the girl who is now posting her THIRD dessert recipe in a row. I promise we eat real food--and I have a savory recipe coming Monday!). Don't get me wrong, desserts--even the super sweet kind--aren't being banished from my house (everything in moderation!), but I am on a mission to reduce sugar where possible, especially since it's already hidden in just about everything. You can usually cut some sugar out of most baked goods recipes and you won't notice a difference. You can also make less sweet desserts, like shortbread!

The star ingredient in shortbread is butter, not sugar. Again, everything in moderation...and it's always worth it for this buttery dessert. I was sent some Kerrygold coupons via my partnership with Cooking Light and while I love their cheese, my mind immediately went to butter and to shortbread! When you're making shortbread you want good butter, since that's the dominant flavor, and I knew Kerrygold wouldn't lead me astray. I couldn't resist a fall twist, hence the pumpkin, and while good, it just didn't seem complete...until dipped in chocolate! The pumpkin makes the cookie a little softer than a traditional shortbread, so reduce to 1/3 a cup if you want something a bit crunchier. These are the perfect treat to eat with some coffee. Given that today is Halloween and excessive sugar is EVERYWHERE, whip up something to balance (?!) all that sugar--this shortbread won't disappoint!

Note--this post is not sponsored. I was sent coupons, but opted to post and share based on my own experiences.

One Year Ago: Monster Marshmallow Treats
Two Years Ago: French Apple Galette and Slow Cooker Applesauce
Three Years Ago: Creamy Cauliflower Soup with Havarti Croutons and Chocolate Cupcakes with Ganache Filling and Buttercream Frosting
Four Years Ago: Pumpkin Granola Bars
Five Years Ago: Mountain Dew Apple Dumplings and Stuffed Acorn Squash
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Caramel Apple Bars

noreply@blogger.com (Natalie) — Wed, 29 Oct 2014 10:13:00 +0000

Caramel Apple Bars

After making caramel apple ice cream, I found myself with leftover caramel and a craving for all things caramel apple. I turned to an old recipe, caramel apple nut bars, that I've been thinking about remaking in the four years since I first made them. Side note: how in the world have four years passed? I'm increasingly aware of how fleeting time is, and this realization really hit home a few weeks ago, the night before my cousin Ashlyn's wedding. My sister Julia and I, her matrons of honor, slept over at my Aunt and Uncle's house the night before, as did my brother Quinn. With he and my cousin Ben in one room, and us three girls tucked away in another, we couldn't help but reminisce about the countless times the 5 of us had slept under the same roof before, for yet another cousin sleepover. Weren't we just six and seven, ten, eleven, and twelve years old? Where does time go?!?!

Anyway, before I go too far down the nostalgic path, let's turn our attention back to this dessert. As I said before, I'd made a similar iteration in the past and they were begging to be remade. This time around I reduced the butter a bit (you'd never know), added a bit of whole wheat flour, and omitted the nuts, turning caramel apple nut bars into caramel apple bars. The nuts can just as easily be included, I was simply working with what I had on hand and truthfully, these were still fantastic even without the added crunch. The bars freeze well, and can be re-warmed once thawed (and served with ice cream!) or eaten at room temperature / chilled. If you choose to eat them warm have a fork on hand, that caramel gets gooey!

Grab a few apples and some caramel and whip up this fall-inspired dessert bar!

One Year Ago: Thai Cobb Salad

Two Years Ago: 8 Easy Snack Mixes and Lentil Quesadillas

Three Years Ago: Candy Corn Sugar Cookie Cupcakes and Snickerdoodle Ice Cream

Four Years Ago: Pumpkin Pancakes and Cranberry Bliss Bars

Five Years Ago: Pumpkin Bran Date Bread

Gingersnap Snickerdoodles

noreply@blogger.com (Natalie) — Mon, 27 Oct 2014 09:55:00 +0000

Gingersnap Snickerdoodle

The line of thinking for this recipe went as follows:

1. Pin Crepes of Wrath's Graham Cracker Snickerdoodles onto my To Make: Cookies board and make mental note to make sooner than later.

2. Weeks later, recall recipe and make mental note to pick up some graham crackers.

3. When writing grocery list, remember I have Spekulatius Spice Cookies (from Aldi, but any gingersnap or spiced cookie would work!) leftover from Caramel Apple Ice Cream.

4. Remember I also have some Rose Hill Ginger samples that were sent to me awhile back.

5. Decide a Gingersnap Snickerdoodle (a Gingerdoodle?! Gingersnoodle?!) sounds like the perfect seasonal cookie. Rush to kitchen and begin pulling ingredients out of my cabinets.

6. Bake. Bite. Boast. These are as chewy and spicy as you'd imagine. If you could bottle up the best parts of fall and put them in a cookie, these are what you'd end up with (okay, I guess they're missing pumpkin!).

In case you couldn't tell, I loved how these turned out! I'm so glad I strayed from the original recipe, because the gingersnap version was brilliance, if I do say so myself. I knew we would be fans of them, with as big of gingersnap fans as we are in our house, but they were a hit with those we shared them with too. Next time I might have to double the recipe because the 2 1/2 dozen disappeared rather quickly!

One Year Ago: Grandma's Apple Pie

Two Years Ago: Odds & Ends and Caramel Apple Dip

Three Years Ago: Autumn Snack Mix and Apple Ricotta Coffee Cake

Four Years Ago: Chicken, Black Bean, and Goat Cheese Tostadas

Five Years Ago: Creamy Sweet Potato and Kale Soup and Roasted Brussels Sprouts & Butternut Squash

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 25 Oct 2014 09:52:00 +0000

1. Why Fewer Toys Will Benefit Your Kids. I love this, and I 100% agree with the closing line...I am not anti-toy. I'm just pro-child. Yes to everything on this list! Our kids will have their fair share of toys, and that's completely fine, but I also want to raise Brecken and any future siblings to be resourceful, creative, and most importantly, thankful and appreciative of what they have!

2. We make pizza a lot in our house. I also keep some pizza dough on hand in the freezer so that we can throw whatever random ingredients on top and call it pizza whenever the craving strikes. Needless to say, I found Bon Appetit's list of Common Pizza Mistakes to be very interesting. Some of the tips I was already abiding by, such as par-baking the crust and baking the pizza at a very high temperature, but I definitely need to add more salt to my pizza dough and I'm going to experiment with stretching rather than rolling the dough. [Pictured above: Butternut Squash, Spinach, and Red Onion Pizza with Goat Cheese]

(image source)

3. I can't even handle how cool this airstream trailer decorated with all things Anthropologie is! I wouldn't be opposed to camping more than one night (my preferred limit for tent camping!) if this was where I could stay!

4. Last, but certainly not least, a happy SIXTH anniversary to Ryan! While each year has been special and precious in its own way, growing our family this year has by far made for the best year yet! I am supremely blessed by this man who loves his family so well, and I eagerly anticipate the adventures ahead of us!

One Year Ago: Whole Wheat Peanut Butter Oatmeal Cookies
Two Years Ago: Ginger Cookies
Three Years Ago: Greek Stuffed Spaghetti Squash
Four Years Ago: Twelve in Ten Challenge: The King & I
Five Years Ago: Apple Puff Pancake

Turkey Pumpkin Chili

noreply@blogger.com (Natalie) — Fri, 24 Oct 2014 09:29:00 +0000

Turkey Pumpkin Chili

When cans of pumpkin fill up the grocery store shelves this time of year, I can't seem to leave the store without at least a few cans in my cart. I don't have the pantry space to "stock up" on any item, meaning I pretty much always shop according to my meal plan. The exception is pumpkin, and this couldn't have been more apparent when I recently looked in the cabinet and counted at least four cans of pumpkin taking up space! Truth be told, I'd rather take up precious real estate than be without any pumpkin when the urge to cook or bake strikes. This chili took care of two of my cans (which I promptly replaced!), and ranks high on the list of my favorite recipes I've made this season.

Starting with a Whole Foods recipe, I doubled it (because extra chili is never a bad thing!), added a few ingredients, and found myself with a giant pot of comforting (and healthy) chili on the stovetop one Sunday. We ate it, and shared with friends, for a few days and still had enough left over to freeze and pull out for packed lunches a few weeks later. This chili is hearty but not heavy, and pumpkin haters need not worry, the vegetable essentially melts into the rest of the chili, adding nutritional value, but the flavor is completely undetectable. This will be a staple in our kitchen for the next few months, meaning I'm going to need to buy even more pumpkin to have on hand...I'm not complaining!

One Year Ago: Chicken Salad with Avocado Dressing
Two Years Ago: Pumpkin Spice Granola and Spicy Asian Chicken with Brussels Sprouts
Three Years Ago: Pumpkin Roll and Pepperoni Polenta Pizza
Four Years Ago: Amaretto Chunk Cookies and Pumpkin Cheesecake Dip
Five Years Ago: Tropical Bran Bread

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Broccoli with Red Pepper Flakes and Toasted Garlic

noreply@blogger.com (Natalie) — Wed, 22 Oct 2014 09:49:00 +0000

Broccoli with Red Pepper Flakes and Toasted Garlic

It's been hilarious watching Brecken's facial reactions as she tries new foods. I'm proud to say that (so far), she hasn't rejected a single food. Girl loves to eat, just like her mom and dad! I remember when we were flying home from New York in September, she reached for a pickle and I gave her a try, fully expecting her to spit it out. Instead, she immediately grabbed it and made it clear she had no intentions of sharing. Although I was pretty cautious when we first started giving her solids, making sure to wait a few days before introducing a new food and avoiding giving her anything with strong flavors, we've pretty much thrown caution to the wind and are letting her try bits of most things now.

She seems to have a penchant for spicy foods, or at least tolerates them, which is exciting for Ryan and me, as we prefer our food with quite a bit of heat. I made this spicy broccoli side dish before Brecken was eating solids, but something tells me it'll get her stamp of approval next time I make it. Looking at the ingredient list, you'll notice this dish is simple, but bold. If you're like me, you don't have time to make a fifteen ingredient side dish, but you want something a little more flavorful than steamed broccoli. If your little ones (or big ones!) can't tolerate a little heat, skip the red pepper flakes during the cooking process and add them at the end to individual servings!

One Year Ago: Freekeh with Thyme-Roasted Grapes, Chickpeas, and Spinach
Two Years Ago: Sautéed Cabbage with Red Onions and Bacon and Nacho Black Bean Burgers
Three Years Ago: Salty Caramel Ice Cream and Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies
Four Years Ago: M&M Cookies and Shakshuka
Five Years Ago: Cereal Dessert Bars and Black Bean Burgers

Read more »

German Chocolate Cake

noreply@blogger.com (Natalie) — Mon, 20 Oct 2014 09:06:00 +0000

German Chocolate Cake

When I threw my friend Katie's baby shower a few months ago, I was determined to keep the food fairly simple. After all, the shower was scheduled for a weeknight and there's nothing that screams STRESS more than trying to throw together a bunch of fancy foods after working all day. One area I refused to go simple, however, was the cake. I don't get many opportunities to make fancy layer cakes, my sister had promised to make a cute cake topper, and the beauty of most layer cakes is that they're actually better when made ahead of time. The decision to make a German Chocolate Cake came after consulting Katie's husband, Matt. Actually, truth be told, my original query to Matt left me a bit befuddled, as he suggested I find a way to combine what he believed were her favorites: chocolate, strawberries, and coconut. While I'm sure there's a way to deliciously combine those into one cake, I instead did a little more digging and discovered that Katie's loves German Chocolate Cake. German Chocolate Cake it was!

I made the cake layers the weekend before, froze them, and then made the frosting two days before the shower. I assembled and frosted the cake, stuck it in my cake dome, and let it sit in the fridge for two days. I have no idea whether this helped the flavor at all, but it certainly didn't hurt anything. This cake was magnificent! The cake layers are closer to a dense brownie than a fluffy cake and while the frosting is a bit sweet (I even reduced the sugar some), it's not too cloying since it's only between the layers and on top, and small slices go a long way. Because we were leaving town the next day, I stuck the rest of the cake in a tupperware and froze it, completely experimentally to see how it'd fare. The pictures you see are actually after I came home and thawed it once again (I was too busy the day of the shower to take good cake photos, which is why there aren't any decent ones of the entire cake), and spoiler alert: it was just as good the second time around! Next time you want a dessert that impresses, but prefer something you can make ahead of time, here's your answer!

One Year Ago: Odds & Ends
Two Years Ago: Roasted Butternut Squash and Black Bean Salad
Three Years Ago: Spiced Pear Bundt Cake and Pumpkin Snickerdoodles
Four Years Ago: Easy Turkey Chili and Pumpkin Butterscotch Cookies
Five Years Ago: Sweet Potato Shepherds Pie and Pumpkin Cake

Read more »

Apples for Days: A Dozen Favorites

noreply@blogger.com (Natalie) — Sun, 19 Oct 2014 15:09:00 +0000

A few weeks ago we loaded up babies and strollers and the abundance of gear that we tend to bring anytime we go anywhere, and we headed to Eckert's apple orchard with a group of friends/family. In typical St. Louis fashion, it was over 90 degrees that "fall" day and we found ourselves dripping sweat on the hayride as the tractor pulled us to the apple orchard.

As you can see from the photo, Brecken wasn't all that amused. She was content to chow on an apple the size of her face but refused to smile for the camera or even pretend to be interested in any of the fall festivities that day. Thankfully my excitement made up for the lack of Brecken's. It partially stems from my own fond memories of apple picking as a child, but also because I love cooking with apples.

Pumpkin Apple Streusel Cake

I've created a collection of apple recipes on Foodie, highlighting some of the ways I've been using (and plan to use) apples this season. Two years ago I made Pumpkin Apple Streusel Cake and I've been looking for an excuse to make it again. I've already made Apple Buttermilk Muffins a few times recently and I make Curried Butternut Squash multiple times each fall and winter. I'm never without apples in my crisper drawer this time of year and they find their way into a recipe, sweet or savory, each week!

Perhaps next year Brecken will be more interested in a trip to the apple orchard but until then I've got enough excitement for the both of us! Check out my entire apple collection (aptly titled Apples for Days: A Dozen Favorites) and pick your favorite to make!

This post was sponsored by Mode Media but all thoughts and opinions are my own.

Odds & Ends

noreply@blogger.com (Natalie) — Sat, 18 Oct 2014 09:43:00 +0000

1. 10 Alternative Uses for a Salad Spinner. I use my salad spinner for greens all the time, but loved some of the unique ideas shared in this list from the kitchn.

2. Last October, General Mills sent me their infamous Monster Cereals and I had fun making Monster Cereal Treats and my all-time favorite October STAPLE: Monster Munch (pictured above). This year they generously sent me more cereal and while I had every intention of creating something new, I couldn't stray from my tried and true. We have two weeks until Halloween...pick up your favorite Monster Cereal variation and give one of these a try!

(image source)

3. I'm occasionally sent cookbooks from different publishing companies to review, if I so choose, on the blog. They're never paid reviews and I won't even mention a cookbook unless it's something I genuinely enjoyed. Most recently I received Slim by Design: Mindless Eating Solutions for Everyday Life. While I'm not trying to lose weight, I do believe the tips in this book are incredibly helpful at addressing many of the bad eating habits that society in general tends to fall into. I was fascinated by some of the research done on how certain changes in restaurants, grocery stores, our workplaces, our homes, and our kid's schools could go a long way in impacting our overall health. It was a quick read, complete with a "checklist" at the end of each section allowing you to see how your own situation stacks up in terms of healthfulness / mindful eating practices, as well as a lot of practical ideas on how to be a catalyst for change.

4. Shine Theory: Why Powerful Women Make the Greatest Friends. I can't remember which blog I read that linked to this article, but I absolutely love the premise behind this idea. Let's do less comparing ourselves (and feeling inferior to) strong, powerful women, and instead befriend them! The picture above is me, my two sisters, and my cousin Ashlyn...three pretty amazing women that it would be very easy to feel intimidated by. Obviously I'm related to all of them, but I would choose them as friends anyway because being around them makes me shine more, just as the article explains!

One Year Ago: Grandma Grump's Peanut Butter Chocolate Bars
Two Years Ago: Soft & Chewy Chocolate Chip Cookies
Three Years Ago: Curried Cashew, Apple, and Grape Salad
Four Years Ago: Pumpkin Baked Oatmeal
Five Years Ago: Amish Baked Oatmeal

Chicken and Black Bean Fajita Stir Fry

noreply@blogger.com (Natalie) — Fri, 17 Oct 2014 09:47:00 +0000

Chicken and Black Bean Fajita Stir Fry

I know a lot of you (like me!) would be perfectly happy eating some form of Mexican food most nights of the week. You just can't go wrong with anything that can be served with chips and salsa, am I right?! My standard go-to Mexican dish is enchiladas (especially these with the avocado sauce), but enchiladas can be a little time consuming with all of the pre-cooking ingredients and then filling and rolling and finally baking.

Enter: chicken fajita stir fry. It still requires a little prework (chopping), but otherwise it's just a matter of sautéing some ingredients while your rice cooks. Jarred salsa is used as a shortcut here, which gives you great flexibility to alter the dish....make it as sweet or smoky or spicy as you wish! If you use that microwave rice you can have dinner on the table in less than thirty minutes. Save the enchiladas for the days you have time and patience for all that rolling and filling and break this out on the evenings you're craving Mexican immediately!

One Year Ago: Roasted Brussels Sprouts with Toasted Pecans and Avocado
Two Years Ago: Pumpkin Apple Streusel Cake and Slow Cooker Shredded Beef Sandwiches
Three Years Ago: Pepperoni Pizza Monkey Bread and Tiramisu
Four Years Ago: Peanut Butter Banana Panini
Five Years Ago: Mini Oreo Cheesecakes

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Skillet Gnocchi with Sausage, Spinach, and Tomatoes

noreply@blogger.com (Natalie) — Wed, 15 Oct 2014 09:33:00 +0000

Skillet Gnocchi with Sausage, Spinach, and Tomatoes

Pre-kid weekends looked a little bit different than our weekends do now. We used to sleep as late as we wanted (which, truth be told, was never past 8 am), often headed out to run together, and then spent our days doing whatever it is that we wanted. For me, that usually involved spending multiple hours in the kitchen, often taking advantage of the extra time I had and preparing more labor-intensive meals that I'd normally pass on during the week. Nowadays we're up earlier, which is actually something we love...and don't hate me, but we are sometimes up before Brecken on the weekends!, we try to coordinate workouts around naptimes, and I'm soaking up every spare minute with Brecken after missing her all work week long. Occasionally I'll strive to make a more complex recipe, but most of the time the "30 minute weeknight recipes" are showing up on our travel on the weekends too.

This particular skillet gnocchi dish was hastily prepared on a Sunday night, in between a trip to the playground and a miniature concert in the living room with Brecken's electronic piano. I added spinach to the original recipe to get some greens in and turn this into a one-dish meal. There are a ton of flavors of sausage and chicken sausage out there so you can easily use your favorite; I believe the ones I used for this were sundried tomato and basil flavored. Note that while the recipe serves 4, since it was the only thing we ate that night there was only a tiny bit left for lunchtime leftovers...but maybe we're just pigs!

One Year Ago: Mexican Calzones
Two Years Ago: Banana Oatmeal Cookies with Candied Ginger & Chocolate Chips
Three Years Ago: Connecticut & NYC
Four Years Ago: Sautéed Cabbage, Apples, and Zucchini
Five Years Ago: White Chocolate Cranberry Oatmeal Cookies

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Caramel Apple Ice Cream

noreply@blogger.com (Natalie) — Mon, 13 Oct 2014 09:24:00 +0000

Caramel Apple Ice Cream

Caramel apples are one of those things I refuse to make in my own kitchen. Of course I like the idea of it, who doesn't like a crisp apple coated in caramel and rolled in nuts or chocolate or sprinkles?! However, dipping things isn't my favorite, and dipping in sticky caramel sounds like a disaster waiting to happen (for the record--love dipped foods, see: chocolate covered s'mores on a stick, chocolate covered pretzel cheesecake bites, and gingerbread truffles,--just don't love the process!). This time of year, then, when caramel apple cravings strike, I'm either buying the prepackaged ones or finding a more unique way to enjoy one of my favorite flavor combinations.

Enter: caramel apple ice cream. This recipe is particularly awesome because you don't need an ice cream maker! I'm all for making homemade ice cream, but I know an ice cream maker is a novelty kitchen item that many don't have. No worries, for this recipe you saute some apples in a skillet with butter, cinnamon, and sugar, then mix in some caramel sauce. Once the mixture is cooled, you stir it into softened vanilla ice cream and BAM--'homemade' caramel apple ice cream! I thought it was best when eaten a little softened, so when you're ready to serve, let the ice cream sit at room temperature for 10 or 15 minutes before scooping into dishes and topping with a gingersnap or spice cookie (my new favorites are the Spekulatius Spice Cookies from Aldi!). This ice cream would also be a great accompaniment to a fall-themed pie or crisp dessert!

One Year Ago: Odds & Ends
Two Years Ago: Monster Munch
Three Years Ago: Banana Peanut Butter Chocolate Chip Muffins and Coconut Rum Ice Cream
Four Years Ago: Pumpkin Scones and Bombay Sloppy Joes
Five Years Ago: Indonesian Chicken with Peanut Sauce and Tuscan Pumpkin White Bean Soup

Read more »