Tony is here (Minnesota) visiting me before we head out to Chicago for a few weeks. He is going to help me look for apartments so that I can potentially make a move to the windy city! I’m beyond excited, but I really need to find a great spot with a nice kitchen, so fingers crossed.
Since I know that I’ll be gone from my kitchen for a few weeks, I need to get caught up on recipe development. That means that piles of cookies, ALL THE THINGS pumpkin and of course, lots of muffins.
It’s getting cold outside you guys! And I’m kind of excited about it because it means I get to wear all of my comfy clothes, fall boots and of course, bake my heart out. I actually can’t wait to head to the apple orchard this year to pick fresh juicy apples. Tony just got done with baseball and will be staying with me for the next week or so. Hopefully we’ll have time to head to the orchard.
My favorite apples to snack on are usually Honeycrisp and Braeburn because of their sweet, crispy crunch. However nothing beats a granny smith when it comes to baking. They’re perfectly tart yet still offer some sweetness. I can’t wait to bake up famous apple crisp this year (make it!).
Have you ever had a recipe that has called for buttermilk (like pancakes or waffles), but you didn’t have it in your fridge? Well today I’m showing you the easiest way to make homemade buttermilk right at home. And guess what? All you need are two ingredients.
Bonus: You can absolutely make dairy-free/vegan buttermilk. Let’s do this!
For some reason I’ve never been a huge mac and cheese lover. That’s weird, right? I know that some people consider it to be the best comfort food in the world but I err on the breakfast side of things. As a kid, I preferred cereal or my Dad’s pancakes more than any dinner type food.
But let me tell you something… things straight up changed after I created this recipe. I was actually quite shocked that macaroni and cheese could be this good. Incredible, actually. The best thing is that it’s better for you, lactose free and SO easy to make – all you need is a pot, a strainer and a few delicious ingredients.
Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.
Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
A few months ago I made giant cinnamon rolls the size of my face. From that moment on, I’ve basically fallen in love with the buttery cinnamon sugar little swirls that make them incredibly special. I didn’t post the recipe on the blog because quite frankly, I was a little embarrassed by how much butter I used. Hehe.
Of course, everyone I served them to were in love and agreed that were they the absolute best brunch treat and that of course, I should put them on the blog.
Over the past three months, I’ve been on a real fruit obsession. Fruit smoothies, shakes, muffins and jams galore! If you remember, I even put blueberries in a cookie (OMG so good!).
One fruit I’m absolutely in love with are the organic braeburn apples from Trader Joe’s. They’re one of my favorite healthy snacks especially when dipped in peanut butter or vanilla greek yogurt. I feel so lucky when I find them because they have the sweetest flavor and best crunchy texture. Lord knows I’m already excited for apple season so I can bake up my famous apple crisp and warm up some hearts.
I’ve been super lazy about packing my lunches lately. Probably because they have a Chipotle type line at the work where I basically get a chicken taco salad every single day. ALRIGHT FINE, I’ll admit that I totally get the salad because it comes with crunchy, salty tortilla chips and loads of guac.