Happy Thanksgiving everyone! What did you guys have on your menu today? This year our Thanksgiving gathering was fairly small so we eliminated a few dishes off of our typical holiday menu (mostly casseroles and pies), and although that was a little bittersweet, I added a new item today. Pumpkin Cheesecake with Maple Whipped Cream. Typically my grandma makes a pumpkin pie every year, but with the number so low and her health declining, I decided to take over and make something a little bit different. Since I have been making this pumpkin cheesecake for a few years now, and it has always been a friend favorite, it seemed like the obvious choice. This pumpkin cheesecake is basically a cross between a pumpkin pie and a New York style cheesecake, and what’s not to love about that? It’s the best of both worlds. And honestly, it’s better than pumpkin pie in my opinion. (No on tell my grandma I said that 🙈 ) The crust is buttery yet crisp with graham crackers, while the inside is creamy and perfectly flavored with real pumpkin and fall spices. It’s beyond delicious.
Thanksgiving is in TWO days ya’ll. Someone please explain to me how this is even possible. 2020 has seemed to be the longest year ever but in other ways, also the shortest. Like, I feel as though just yesterday was the beginning of this pandemic and worldwide shutdown, and now it’s almost December? But on the other hand, I have a full blown toddler that will be turning two in a few months? What the actual f*ck. Time is weird this year. Speaking of time on an entirely different level, does anyone else struggle with what to eat for breakfast on the holidays? My family eats at 1:30 in the afternoon, so not quite lunch but not yet dinner either. That means breakfast is always a weird topic. Do I starve to death until 1pm or do I somehow overeat and become miserable? If this sounds like you, fear not, I’ve got you covered. I think I finally found my solution whether you’re looking for an easy grab and go, a delicious side to your bacon and eggs, or just simply trying to load up on sugar before a long day with your relatives. Cinnamon Sugar Donut Muffins.
Happy Monday ya’ll. It’s been quite the dreary overcast day here so I’ve taken full advantage of it and spent my entire day inside baking. There is also a winter storm on the way so what better way to snuggle up with some hot cocoa and eat some sweets, am I right? If we’re being honest, I really don’t like winter, Like at all, but I’ll definitely partake in the fuzzy socks, hot cocoa, and movie nights on the couch during a snowfall. There’s just something so comforting about it. Especially with freshly baked 7-layer bars just waiting for me to dig in. Yes please. Usually at this time of year I’ve already made 7-layer bars more times than I can count. However, due to the pandemic, I can’t say I’ve made them once this year. This recipe makes 24 large bars or 48 small bars so it’s a hefty recipe for just one person to indulge in. So, with Thanksgiving coming up this week, I thought why not make them today and be ahead of the game for Thursday. Kill two birds with one stone, so to speak. I get my sugar fix and my family gets theirs for Thanksgiving. Win Win.
Happy Friday night ya’ll. We’ve made it through the work week! Seeing as my week seemed to be long and stressful, I thought I would bring something different to the blog tonight and make something fun. Now if you know me, you know I’m a HUGE snacker, especially if any sort of TV series is on. That’s how these tri-colored french fries, or “rainbow fries” as I like to call them, came about. I wanted an easy, yet still delicious snack to munch on while starting season 4 of the show ‘New Girl’. Yes, I know, I know, I’m super behind on this show. However, don’t you worry because I am most definitely binge watching it 😆 . Never the less, I wanted something I wasn’t going to feel super bad about eating, and could reheat for Oliver to snack on the next day. Enter in these Rainbow Fries. These fries are not are not only SO easy to make, but they are gluten free, dairy free, vegetarian, and vegan. They would make a great snack, side dish to any meal, and are an awesome way to get kids to eat their vegetables without using a deep fryer. You could also substitute carrots for extra sneaky veggie consumption.
With the election votes still being counted, this week has felt extremely long and drawn out. Since Tuesday I’ve been obsessivly checking my phone without prevail. Originally I had decided, in order to get me through election night, I needed a cocktail. Since it’s now Friday, and we still have no outcome, I’ve had this cocktail more times than I’d like to admit.. That being said, this sh*t is good ya’ll. I wanted to create something that felt like fall in a glass, but not have it be hot beverage. I didn’t really want mulled wine, or a hot toddy (I have a thing with hot cocktails), but I still wanted it to feel “warm”. While brainstorming, I thought why not create something using up all the apples I have left from the orchard and use up the Instant Pot Spiced Apple Butter I made a few weeks back. Brilliant.
Today is a good day. One, because I don’t work today, and two, because I’m watching Monday Night Football and eating this snack mix. I don’t wanna say anything to jinx it, buuuut the Chicago Bears are really doing well this year. I mean most of the games are a complete eyesore to watch, but somehow we just keep managing to pull a win from it. It’s honestly incredible. Even if we do lose tonight, I will be able to rest easier knowing I won’t starve to death in my sleep. I’m on my second bowl already and the game literally just started. No shame over here though.
Can we just take a minute on this dreary Sunday evening to appreciate the simplicity but deliciousness of scotcharoos? Like, seriously, everybody loves them. At first thought you kind of think of them as a “kids” treat, but every time someone brings them to an event, the adults go wild too. It’s unreal. It’s like a bunch of caged animals were set free. That’s exactly why I rarely make these in my house, not because I don’t like them, but because I will find myself in the kitchen at 2:00am eating them when I in fact got up for a glass of water. I’m that caged animal. It’s me. I’m completely uncontrollable and I’m not even afraid to say it.
Happy Saturday! Cheers to the weekend, am I right? And cheers to apples. I seriously love fall. Also, I’m FINALLY sharing with you some much anticipated apple recipes. Better late than never, right? Plus, I feel like apple butter is a true staple come fall season. It’s versatility is endless. Mixed in cocktails, atop toast, spread on muffins, fillings in cakes, the list goes on and on. When I was creating this recipe I wanted to make something that was simple and easy for people to make at home, while not having the stovetop on all day. Granted, you can definitely make this on the stove, but if you have an instant pot, your life will become a whole lot simpler. Like, I don’t think you are prepared for how simple this recipe is.
While I was packing and leaving for the trip I really wanted to post this one for you guys, but time just got away from me getting everything in order. None the less, I’m excited to be sharing it with you now because this is one of my FAVORITE fall recipes. Pumpkin Bread with Brown Sugar Crumble and Maple Butter. Heck yes. Guys. This pumpkin bread is like, the quintessential fall treat. It’s packed with pumpkin, full of warm spices, incredibly moist, and slightly crunchy with spiced brown sugar crumble. Also, the maple butter is an incredibly delicious bonus you didn’t know you needed. I wouldn’t skip out on it. Trust me on this one.
Happy Thursday and first day of OCTOBER! I can’t believe September is already over. As much as being in a pandemic sucks, I feel as though time has just flown by. Like, I have absolutely no idea where seven months of my life have gone. Honestly, it’s a little frightening. I feel like time in general goes by faster once you have a child. Everyday they are evolving, changing and doing something completely new, and before you know it they’re like, six. Okay… Oliver’s not even two, but he’s two going on 12, I swear. His little personality is so prominent and the boy knows what he wants. Which, are Coo Coo’s (cookies), all the time. That’s how this Peanut Butter and Oatmeal Cookie recipe came to. It’s sort of highbred between oatmeal raisin and peanut butter. I mean, let’s face it, no kid wants the cookie with raisins in it. However, oats are deemed “healthy” and peanut butter is good protein, so why not combine the two. Granted, cookies aren’t healthy, but let me just convince myself and feel better about eating 14 of these.