Sunday, September 24, 2017

October dessert plan

Hi everyone! It's almost time for my favorite month of the year: October!! Halloween, apple picking, pumpkins, crisp colored leaves, cooler weather, apple cider, and all that fun stuff! Get ready with all these fun and spooky dessert and treat ideas!

092417 October-main

Wednesday, September 20, 2017

Honey cheddar beer bread w/ honey butter


September's Fantastical Food Fight theme is: HONEY! I was really excited when I saw this month's theme because we really love honey around this house. We've been avoiding it over the past year since it's not safe for babies to eat until one year of age, but now our twins are over that so I can incorporate honey into my food and cooking again. I was going to make a dessert, but then I was leaning toward something more savory and decided since we had chili on our meal plan menu this week that a beer bread with honey would be perfect. Also, honey butter because, yum! Beer bread is such a quick side dish to whip up during soup and chili season. You'll have a quick, easy, and hearty side dish. Use a light colored beer (I used a lager) that doesn't have a super strong flavor so you don't overpower the bread. I based my recipe off of this one because I was intrigued by the addition of melted butter into the baking pan which I don't usually do when I make beer bread. It turned out delicious! This recipe will make one loaf of bread.


Friday, September 15, 2017

Wednesday, September 13, 2017

Baked pumpkin oatmeal


A warm and inviting autumn breakfast - baked pumpkin oatmeal is delicious and easy, plus it makes your house smell like fall! My current obsession with baked oatmeal continues with this fall flavored version. Just last month I posted two baked oatmeal recipes - peanut butter and zucchini bread. We've been eating these a couple of times a week because all four of us love them. I knew a pumpkin version was in my future because pumpkin is amazing and also it's almost time for all things pumpkin also known as FALL! My favorite time of the year! We had a streak of cooler days, but now we are back to more summer-like weather, but cooler nights. Our big maple tree is starting to turn orange and red. We now have pumpkins and mums on our front stoop and I hung up a Halloween banner on the front door. So, I'm ready for fall-mode now! Let the apple picking, pumpkin spicing, blanket snuggling, leaf peeping, and everything else fall-fun related begin! First up, a tasty hearty breakfast.


Friday, September 8, 2017

Thursday, September 7, 2017

Chocolate chip zucchini banana muffins


Banana bread and zucchini bread collide in these ultra-moist muffins studded with mini chocolate chips. Well, folks, another summer is winding down. Fall is the season I look forward to most every year. I love living somewhere with four distinct seasons (even if they have been getting a little muddled the past few years). This year though, I'm feeling a little disappointed and a touch sad that summer is over. My babies' first birthday has already come and gone. They are growing so quickly. I think maybe it's something to do with finally having children, but I'm more acutely aware than ever of the swift passage of time. Time is our most precious non-renewable resource. I want to soak up every minute with my children because they are growing and changing so much every day it seems. At the same time, some days I'm counting down the hours or minutes until my husband comes home or until nap time haha. The odd dichotomy of motherhood. I'm looking forward to doing fall activities with them this year though like apple picking, pumpkin picking, playing in the leaves, etc.

This may be my last zucchini recipe for this summer's zucchini season, but it's a great one! If you have zucchini lingering, give these tasty muffins a try. You won't be disappointed. This recipe will be 12 standard sized muffins.


Monday, September 4, 2017

One pan stuffed peppers skillet


Stuffed peppers were always a late summer staple in my house growing up. My mom made them probably every year with peppers from our garden. I think she always froze a couple batches too for easy winter time dinners. They were always a meal everyone enjoyed! This version takes a lot of the leg work out of the meal, but still gives you all the stuffed pepper flavors in a one-pan dinner. Yes, one pan is all you need - no separate pot to cook the meat, separate pot to cook the rice, and then separate baking dish -- all one skillet! I used ground turkey in this version, but you can use the traditional ground beef, of course. My mom never put cheese on our stuffed peppers, but I thought it would be a nice touch for this version. This dish will serve 5-6 people. Add a side of crusty bread, if desired.


Friday, September 1, 2017