I’ve tried a bunch of different recipes for pumpkin bread and I have to say this one is the BEST! It’s such a simple recipe and you probably have all the ingredients in your kitchen right now. This bread is packed full of pumpkin flavor, dense and moist and is not too sweet. I’ll definitely be making this recipe over and over again.
We’re all big fans of “everything” bagel season and add it to almost everything – from eggs, avocado to chicken salad and of course on bagels with cream cheese. When I saw this recipe for a non-knead bread made in a Dutch oven, I had to give it a try.
It was really good. I have a few tweaks to try the next time I make it – more seasoning and also letting it proof longer. It was a little cooler than usual when I made this first loaf, and I think the rise could have been better. It’s a good thing we all enjoyed it, because I’ll be making it many more times this fall and winter.
We eat a lot of salmon and I’m always looking for a side dish to go along with it. I found this recipe for spicy green beans and I thought it was a great twist on plain green beans. These were really good – but a little too spicy for my kids. I served them with a side of jasmine rice and air fryer salmon fillets.
I can’t wait to try making them again and turning the heat down slightly. The beans are sticky, spicy and delicious! The recipe is not modified from the original recipe, but when I make it next I’ll use less sweet chili sauce.
I decided to grow mint this year and as you can imagine, it’s going crazy! Just warning you, there will be lots of recipes highlighting mint coming to the blog. First up, cookies!! I made a twist on a delicious summer drink – mojito shortbread cookies.
They’re the perfect combination of mint and lime in a soft, buttery cookie. The original recipe calls for powdered sugar sprinkled on the tops, but we prefer them without. I also like this recipe because you can easily swap out the lime for lemon or orange and can change the mint to basil, rosemary or thyme. The options are endless!
I bought my kids strawberries … which they wanted, but didn’t eat. I was going to make a strawberry cake, but saw a recipe for jam using the Instant Pot. My IP hasn’t had much use lately beside making tea, so I thought I would give this recipe a try.
It was super easy to make and requires only three ingredients. It’s perfect to enjoy on a piece of English Muffin bread or as the jelly in your PB&J sandwich.
You’ll probably start noticing things will be changing on the blog slightly. I’ll still be baking delicious desserts and snacks for my kiddos. I started an 8-week challenge at the beginning of the year that has focuses on a clean eating, low carbs and lots of veggies. I’m already seeing success and feeling much better – less joint pain, sleeping better and feeling more comfortable in my clothing.
This risotto was one of the last foods I made before I started the challenge and I’m so glad I attempted it. I thought it was delicious and love the creaminess. My family is not a big fan of risotto, but that’s ok. I really enjoyed it! It would be the perfect compliment to a roasted turkey or grilled steak.
The best part of this recipe, it’s made in an Instant Pot! No need to spend time stirring your risotto.
When you have leftover cranberries from Thanksgiving, it’s always fun to see what other ways you can use them. My daughter was begging me to make something with them and found this great recipe that would use up some of the ingredients in my kitchen.
My daughter and husband LOVED this recipe. It was tart from the cranberries and creamy with the perfect pie crust. I don’t make my own pie crust, I know … but I found that Marie Callender’s frozen pie crust is just as good as homemade.
It’s the best time of year: #Choctoberfest! I think we can all agree on one thing this year… 2020 needs more chocolate.
#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. I’ve teamed up with some talented food bloggers to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!
One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:
a Rafflecopter giveaway
https://widget-prime.rafflecopter.com/launch.js
The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.
Check any of these blogs throughout the week for delicious chocolate recipes!
There’s nothing better than homemade bread. I made a new soup recipe and of course we needed to have fresh baked bread with it. I’m working on portion sizes and knew if I made a loaf of bread, I would eat way more than I should.
This recipe for rolls was easy and they were delicious. They were crusty on the outside and soft on the inside – just the way rolls should be!
It’s starting to feel like fall here in PA and that means all things maple, pumpkin and apple. I bought a big pack of yogurt cups over the weekend and now I need homemade granola to go on top of it.
I love making my own granola. It’s easy, delicious and you can control what goes into it. This batch is made with almond butter, Vermont maple syrup, a touch of cinnamon and three varieties of nuts. It’s perfect to eat along, as a bowl of “cereal” or topping a cup of granola.
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