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.
Saturday’s call for cocktails, because let’s face it, you survived another week during this crazy unprecedented time. Hooray! Cheers to that! Although we are stuck at home one of my favorite cocktails to order when I’m out are “smashes”. They typically include fresh fruit and herbs which are both wins in my book. Score. Today I wanted to create the experience at home and do sort of another transitional flavor combination for fall, before I jump in the deep end with all things apple and pumpkin. For this post I decided to pair fresh blackberries with thyme, and guys… game changer for drinks in this house. Sort of bright meets warm flavors, the best of both worlds. Basically, I’m now a self proclaimed mixologist. And honestly, I’m not mad about it. Fresh blackberries and sweet blackberry jam, smashed together with thyme leaves, lemon juice, gin, and sparkling water. This makes for a simple yet delicious fall cocktail.
We’ve made it over half way through the week ya’ll. And it’s officially fall! That makes me so stoked to say. This crisp weather is giving me LIFE. Anyone else? It’s just the change I needed to kind of “reset my mind”. My days have all been blending together and with the pandemic still happening and in full force, not much change has happened in my day to day schedule. I did however dive into all things fall this past weekend and visited an apple orchard to stock up on some much needed fall essentials. Basically, what that means is apple cider donuts. Yes, I did in fact go for donuts. I mean, of course I got some apples to balance it out, but real talk, I went for donuts. However, with the apples I did purchase, I have been baking up a storm and have SO many good apple recipes coming up that you guys are going to love. That being said, I thought I would share with you one of my favorite transitional, summer to fall, desserts before I turn into an apple maniac. Butterscotch, Coconut and Dark Chocolate Blondies. This is another tried and true recipe.
I’m welcoming in fall with open arms as I cozy up with a bowl of soup and dream about all things apple and pumpkin. This year may look a little different than most, but that doesn’t mean we still can’t celebrate. Plus, most fall activities are outside. Apple picking, pumpkin patches, corn mazes, tailgating… we can still do these things, we just have to be safe about it. No way is fall going to be canceled in my book. Not if I have anything to say about it. One of my favorite things about fall, minus the fall activities, is warmer recipes. Whether that be warm in temperature or warm in spices, I’m all about it. It just feels homey to me. A sense of comfort. A sense of calming. Anyone else feel this way? It’s like the second the weather starts to turn, the first thing I want to do is put on fuzzy socks, turn on a Harry Potter movie, and make some kind of soup. I’m always trying new recipes out, but this Creamy Tortellini Soup with Chicken Sausage and Kale is definitely my go to.
Good Morning and Happy Monday ya’ll! I can’t believe the weekend is already over. I spent most of my weekend inside due to the copious amounts of rain Wisconsin decided to dump on us, but none the less got caught up on some much needed work, content planning, and recipe testing. This post is actually coming about from a MAJOR fail I had yesterday in the kitchen. I feel like anytime I try something new, it doesn’t work. I sit there and question it, then tell myself to just follow the recipe, and then it turns out like garbage. I should know to trust my gut but yet here I am a day later with pancake cookies and a crushed soul. Aye yai yai. In the mist of this fail, I thought to myself, “I’m just going to make my cookies instead. They always work. I’ll just make a big batch, eat about 10 of them, enter a food coma, and forget about the flying saucers I just made.” Okay, maybe not 10 of them, and maybe I’m being dramatic, but, I hate when recipes don’t work. Therefore, I made my own. Honestly, these cookies have a pretty fool proof recipe. I’ve taught many people how to make these, and even the worst of the worst have succeeded. So, without further ado, I give you my Ultimate Chocolate Chip Cookies.
I’m welcoming this first Thursday night of NFL football in right with these Sweet and Spicy BBQ Chicken Quesadillas with Pineapple Salsa. Is anyone else overly stoked about the start of football season? Honestly, everything about football season gets me excited. Cozier nights, lazy Sundays, and an excuse to eat chicken wings and drink beer at 11:00am, it’s just the best. Granite, my team always loses, but I’ll never give up hope 😉 Especially if I’m presented with great food and good drinks. With my love for fall it’s no surprise I love throwing game day get together’s, but sometimes game days are during the week and I don’t always have time to make wings, chili, or really any time consuming dish. That’s where these quesadillas come into play. With only taking 25-30 minutes from start to finish they land in my go to dinner’s for any weeknight gathering. They are so quick, so easy, and SO good. These quesadillas are perfect amount of smokey, sweet, and spicy all in one, which in my opinion, is the best of combinations.
Happy Hump Day! With things starting to normalize a bit more for some (not so much for others) I’m thinking we all can come to an agreement on one thing. PB&J’s are just the greatest invention ever, aren’t they? With school starting up again and kids getting ready to go back in some form or another, I figured this would be the perfect time to share one of my favorite recipes with you. If I’m certain about anything right now, whether you’re going to in person classes or doing your classes virtual, PB&J is bound to be in your schedule. PB&J was a staple in my life growing up, and was literally the only sandwich I would allow my mom to send me to school with. I truly never got sick of it. Even now, I LOVE peanut butter and jelly. Sometimes (most of the time) when I make one for Oliver, I make one for myself too. I can’t help myself, they’re just too good. Something about the combination is just so comforting and so nostalgic. It almost doesn’t get any better. …Until today. Because today, I’m letting you in on a little secret.
Today we are heading back home and going to the zoo so I’m up early making my recent go to breakfast. I’ve been loving starting out my day with a much lighter breakfast. Something that will still keep me full until lunch but also isn’t super heavy and weighing me down. I recently got this Tropeaka Salted Caramel Protein Powder in the mail and have been LOVING it. I seriously have been putting it in everything. While doing so I realized, instead of drinking a smoothie, and then going and buying a super sugary caramel drink from Starbucks, why not just combine the two.
Good Morning and Happy Thursday! We’ve officially made it past that dreaded Wednesday hump and are officially that much closer to the weekend. Amen! I feel like I have been living for the weekends recently, has anyone else? I get to spend time with my family, enjoy the outdoors, and just relax and enjoy the small things in life. However, this weekend won’t be quite so relaxing as I have a crazy busy weekend ahead of me. It seems like holiday weekends I always overbook myself. I try and maximize my time with the extra time off and see and do all I can. With that being said, I thought I would jump on here today before time gets away from me and share with you a dessert you don’t wanna miss out on before fig season ends. This Fig, Honey, and Mascarpone Tart is the perfect bridge between Summer and and the start of Fall. Because lets face it, as soon as September 1st hits it’s basically bye-bye Summer, hello pumpkin spiced everything. Which, honestly, I’m secretly okay with. I 100% am at my happiest during fall months. Fall not only is my favorite weather, but it also emits my favorite flavors, colors, and fashion. Not to mention I LOVE Halloween.
Jump to Recipe Happy Thursday! We’ve almost made it to the weekend! For today’s post I thought I would finish out the week strong and …