Beef and Mushroom Pot Roast

I’ve been looking for a new pot roast recipe and I think I found it! This was one delicious and it’s made in a slow cooker, which makes it even better. While it’s not a recipe where you just throw it all the slow cooker, the couple of steps before doing that make it all worth it. The beef was tender, the veggies were cooked perfectly and the mushroom onion gravy made the dish. I served it over egg noodles, but it would be the perfect complement to mashed or roasted potatoes or even without a starch.

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Apple Cider Donut Cake

It’s apple season and I’m so excited! I love all things apples – cider, baking with them and dipping them in caramel or peanut butter. Are you an apple lover too?

We get cider from our local orchard and it’s so good! The orchard is less than 10 miles from our house and it’s packed full of apple goodness. It’s even better when you add it to cake … cake that tastes like a donut! YUM! We’re all enjoying it and I love how easy this cake was to make.


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Banana Bread Scones

It’s been awhile since I participated in the Fantastical Food Fight, but knew I had to participate this month. The theme is BANANA and if you’ve been following me, you know that I always have an issue with over-ripe bananas.

My daughter enjoyed these scones and made a perfect after-school snack for her. She eats lunch early since starting middle school and she’s starving by the time she gets home. I’m sure you’ll see many more recipes for after-school snacks in the near future. I snuck a little piece to try and they had the flavor of banana bread but in scone form – which I loved!

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Mustard Walnut Salmon

We all love salmon and I’m always looking for new ways to make it. Lately, I’ve been throwing it on the grill but we ran out of propane….so I decided to find a new recipe.

I found this recipe and it was delicious! The tangy of the Dijon mustard with fresh dill and chopped walnuts worked perfectly with salmon. I’ll definitely be making it again! I served with steamed asparagus and baked sweet potatoes. I had one piece left and placed it over a green salad with a red wine vinaigrette dressing and it was one of the best lunches I’ve had in a long time.


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Strawberry Blueberry Crumble

I bought a little too much fresh fruit the other week and I need to use it up before it went back. I threw together a berry crumble and it was delicious! The filling was sweet, but not too sweet. The crumble topping was delicious. I can’t wait to try it with peaches before the season is over. What’s your favorite type of fruit crumble?


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Salted Brown Sugar Toffee Cookies

Oh it was so good to be able to get into the kitchen and do a little baking this week. I find baking so relaxing … do you? This week, my son’s school is having a back to school staff appreciation luncheon and were asking for dessert donations. I’m always up for baking a sweet to treat to share with others. I quickly looked in my pantry to see what I had on hand and there was a lone bag of toffee chips. I browsed through my cookie board on Pinterest and saw a pin for brown sugar almond toffee cookies and decided to tweak it slightly.

These cookies are chewy and delicious. They’re packed full of toffee chips and the sea salt on top is just perfect. My husband stole one and said he is so glad salted desserts are here. Me too. Me too.

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Blueberry Cheesecake Cookie Cups

It was finally cool enough to do some baking over the weekend. Is the end of summer here? I’ve been in the mood for something with cheesecake and wanted to make something that was bite-sized. You know…trying to eat healthy! I figured if I made them mini, I would only be tempted to eat one and that should satisfy my sweet-tooth cravings.

The sugar cookie cups are delicious and the filling is light and fluffy. I think they would be great with a different fruit puree – maybe strawberry or peach. To elevate them even more, I would suggest adding a little spoonful of blueberry jam on top. Yum!

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Chocolate Quinoa Cake

I had recently made a batch of quinoa for another recipe and had a lot of left over. I didn’t want to throw it away, so I went on a search for recipes that use leftover cooked quinoa and came across a recipe for a chocolate cake. Hmm…that might be interesting!

I’ve used cooked quinoa in muffins and cookies before, so I thought it would be something to try. Boy am I glad I gave it a chance. This cake was delicious! Super moist, full of chocolate flavor and easy to make. I topped my cake with a peanut butter frosting…which made it very rich. You could swap out the frosting for a dusting of powdered sugar and it would be just as delicious.

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