You could make plain hummus in five minutes, but will it look this good? My recipe for 5-Minute Smoky Pumpkin Hummus looks bomb and it’s also got that savory and spicy and sweet thing goin’ on. Plus, it’s gluten free, sugar free, and vegan.…
If my last post was about the best thing I’ve ever made, then this post is about the second best thing I’ve ever made. You’re getting back to back winners and if both of these dishes aren’t on your table sometime in the next month (…Thanksgiving, possibly?), you are m.i.s.s.i.n.g. o.u.t.
Before the food, I’m going to share an embarrassing story because I know that’s what keeps you friends coming back:
This is not stuffing. This is better than stuffing. In fact, Turkey Sausage and Kale Bread Pudding is the best thing I’ve ever made. This recipe is a wonderful addition to any fall feast and can easily be made vegetarian.…
This post was originally published on August 24, 2014, but since I didn’t know what the heck I was doing with a camera, I’m republishing today with brand new photos.
I took this dip to a tailgate this weekend and it was g.o.n.e. in 60 seconds. Almost. Literally. People loved it. They had no idea that I made it with low fat and nonfat ingredients. And I had several people ask me for the recipe.
If you’re having a fall party — here’s your appetizer / dip / dessert. You’re welcome. 🙂
+ a pet photo shoot
Happy Thursday! You guys get lucky today because I’m going to chat as little as possible. Instead, I’m going to bombard you with photos — some photos of these snackies!, but lots and lots of photos of my children.
I made this Cranberry Sauce Cream Cheese Dip a few days ago and topped it with simple, 5-minute candied pecans. And that got me thinking. Pecans deserve their own place on the appetizer table and thus, their own blog post. What’s a holiday season without nuts? Why is that? Are nuts seasonal? Or did Christopher Columbus discover them when he came to America? (Kidding…!) But really, there must be a reason and I’m going to do some research and figure it all out… on another night.
Helloooo friends! Happy, happy Monday! Happy Carrot-Pumpkin Bread with Cider Glaze Monday!
Why the good mood today? So many reasons:
- Carrot-Pumpkin Bread. Heck yeah.
- Cider Glaze. Bring it on.
- Sunny days. Keep ’em coming.
- Long runs. (And they’re getting easier!)
- Peaceful heart. Peaceful mind. I’m feeling it.
Plus, Mondays I’ve declared my Blog Days. And on Blog Day Mondays I get to go to Camino Bakery after work, after a run, after a shower, and I get to order a spiced chai latte or a glass of red wine and I work on my blog for hours. It makes Monday a day worth looking forward to.
I’m not gonna sugar-coat it. Lasagna is hard people. This is not your one-meal, 30-minute dinner dish. But if you’re okay with that, this dish is certainly worth the effort.
If you’re like me, sometimes you’re in the mood to get a lot of dishes dirty. Sometimes we want a challenge! Sometimes we need that cathartic kitchen time during which we are so consumed by the recipe that we don’t have time to think, eat, or breath anything else. If you’re in the mood for that kind of cooking session, this dish is certainly worth the effort.
Raspberry Greek Yogurt Cake with Lemon Buttercream is tart and tangy, a bit sweet, and a little gooey with those farmer’s market raspberries. The frosting is buttery and it’s the smoothest and glossiest homemade frosting I’ve ever seen. My rule of thumb for a GREAT cake? Always pair a scratch made cake with scratch made frosting and you can’t go wrong.
Last weekend I was in Chicago and Tim (the manfriend/boyfriend/luvahhhh boy) (LOL) (I crack myself up) (Tim loves being mentioned in the blog) (What do you think of my dramatic flair, honey? Too much?)