If there's one recipe I've been perfecting during quarantine, it's coffee cake. Specifically this coffee cake. It's been an adjustment having 3 square meals a day as a family of 4. We are very fortunate that my husband has been working from home & will continue to do so for some time. We've really loved… Continue reading Cream Cheese Stuffed Coffeecake with Cinnamon Streusel
Lately I have been on a cream cheese kick. It's become a new staple in my fridge. In fact, that reminds me I need to add some to my next grocery delivery. This sweetened cream cheese is super easy to put together & has tons of uses. It should last in your fridge the same… Continue reading Sweetened Cream Cheese
Pulled out an old favorite for dinner tonight! It’s actually healthier than I made it seem in my original post. If you stick to 4 tbsp of dressing, each serving is about 450 calories with 15g of protein & 3-4 grams of fiber!
I’m 15 weeks along with my little baby & finally feeling more energetic! Blogging will probably be more sporadic going forward – I don’t foresee myself blogging a ton with a newborn next year! But writing & sharing recipes is really important to me.
My husband introduced me to a wonderful salad combination. So wonderful that whenever one of us says, “Do you want salad for dinner?”, this is the one we are talking about.
As far as salads go, this one isn’t very fancy. But all the flavors work together beautifully. Tangy olives, crispy bacon, sharp red onion, & buttery croutons! Throw in some shredded cheese & top it off with 1,000 island dressing – that’ it. That’s the recipe. Well, with lettuce, of course.
We used pre-bagged salad mixes, usually ones with carrots for extra vegetables. We always make our own croutons – toast some sliced bread with butter…
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Happy Mother's Day! This year for our moms, I decided to do a hand made craft with the kids. If you've seen my kid crafts before, you know I usually like them to be as adult hands-off as possible. This one is a little different. I saw this awesome idea on Fabulessly Frugal & immediately… Continue reading Hand & Footprint Canvas Craft
Apparently when I make lasagna, I always have 4 noodles left. I made these for dinner last night after staring at this mostly empty box of lasagna noodles taking up space in my pantry. Subbed jalapeños for pickles – it was awesome!
Everyone has to play ‘Pantry Roulette’ with dinner every now and then. Whether it’s a budget thing, an expiration date thing, or a grocery shopping thing. This recipe was born from the last.
We needed something for dinner, but I would not be able to go grocery shopping for a few more days. I didn’t want to just serve grilled cheese sandwiches – I wanted something with at least some semblance of vegetables! So I put my thinking cap on to see what I could come up with.
The only green thing I had in the fridge was pickles. I know pickles don’t really count as a vegetable, but I decided to roll with it (no pun intended!). I also had half a block of cream cheese I needed to use up. And then I remembered that in the pantry I had a few lasagna noodles left. Hmm…
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Do you find that you go through baking “seasons” where you make something often & then just kind of…forget about it? That’s how I feel about these scones. I made these this morning for the first time in almost 2 years – almost since I originally posted it! Since it seems like the world is still currently baking all the things, I figured this recipe was worth a re-post.
Tomorrow is Mother’s Day & what do all mothers love? Brunch!
That’s what we’re doing at my house, anyway. Brunch with the extended family. And these scones are on the menu!
I got this scone recipe from my dear friend Beth, who gives me so many great recipes, who got it from the book Ten Dollar Dinners. However, I have adapted it some. I never have buttermilk powder on hand & have not come across another recipe that calls for it yet. Therefore I just always use lemon juice. I also in general almost always use salted butter for everything, so that’s what I use in this recipe, too. With a few other twists & tweaks, I bring you this recipe.
I’ve never made scones any other way, so this cream method is all I know. I hear it is much easier than another method which requires cutting butter…
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It has taken me a while, but I have finally come around to sharing recipes on this blog that I make all the time. One of those, in my breastfeeding seasons of life, is this lactation muffin. This recipe has the big 3 galactagogues: oats, flax, & brewer's yeast. My issue with other lactation muffin… Continue reading Banana Chocolate Chip Lactation Muffins
Baking as a coping mechanism is in full effect over here. I have baked 11 times in the past 17 days. This recipe was #8. I've been making these crackers every now & then for a couple years. The original recipe from The Brown Eyed Baker was for homemade Cheez-its. I've put my own spin… Continue reading Whole Wheat & Flax Cheezy Crackers
***This Covid-19 life is HEAVY. I don't know quite how to address it with sensitivity, but I also can't just be like "here's a cookie recipe". I love to bake, and find baking very satisfying (relaxing isn't quite the right word for me, I get more of a sense of accomplishment.) So if baking is… Continue reading Soft & Salty Chocolate Chip Cookies
Baby Blue is 6 months old! We're finally past the bleary eyed newborn stage & getting more sleep. And more sleep means more time for baking so hopefully I'll be able to share regularly again! Last weekend was his baptism. We are so happy to have him be the newest member of our church, which… Continue reading Cream Cheese Buttercream