Go big or go home seems to be the motto when it comes to over-doing pumpkin spice nowadays. It started out seasoning things as simple as a latte and some cookies, and has branched out into household cleaners and bottled water (I’m sorry, but ick.) It’s a little ridiculous. That said, pumpkin spice placed in just the right recipe is still a very good thing, and I was excited to try this version of one of our favorite family breakfast treats, ooey, gooey sticky Monkey Bread.
You know it’s officially fall when I go and break out the butternut squash. There’s just something innately autumn about it, and I don’t touch it until the time is right. Well, the air is crisping up, the leaves are starting to change all around me, Christmas decorations are arriving prematurely in the stores, and the beauty of fall is here and now, so here you go. One butternut squash dish coming right up!
The holiday season may be “The Most Wonderful Time of the Year”, but if you’re like me, and I would wager that many of you are, it’s also the busiest time of the year. Our December is jam packed, and as the holidays grow closer, our schedule gets even busier. This is when it’s great to have a few go-to recipes that you can make ahead for the holidays to share when friends and family drop in, at a holiday office pot luck, or to share as teacher and Secret Santa gifts.
Old, passed down recipes are the best, aren’t they? I have my fair share of fancy cookbooks, but I love looking through my old recipe cards and seeing food memories reappear right before my eyes. I have my recipe cards stored in a large photo album, because my recipe box was bursting at the seams. It makes finding that perfect recipe just a little less frustrating, and when I look through it the way it’s organized now, it’s like revisiting an old vacation photo album. I find torn pieces of paper with recipes scribbled in “I don’t have time to write it exactly” code, beautifully written recipe cards, and tattered magazine clippings. I find notes from friends and family who are no longer with us, and the beaten up corners and over-folded fold lines in cards that have been passed on from generation to generation. It’s food memory after food memory, tucked away for me to rediscover every once in a while.
Just trust me.
I know this seems a little weird, and I thought so too when I first saw the recipe, but it’s actually really, really tasty.
I was lucky enough to be handed this recipe years and years ago after devouring a generous scoop of it at a neighborhood pot luck. It’s perfect pot luck food, and a perfect summer dish to share with friends. It’s so cool, and crisp, but creamy and sweet, and just a little bit decadent. It’s one of those “salads” that isn’t really a “salad”, but instead just a whole lot of yummy that won’t help you win any weight loss competitions. You know what I’m talking about, right? Like that Strawberry Pretzel “Salad”? Salad, my foot.
Christmas dinner, for us, was a small affair this year. It was just the four of us. Pretty quiet, and the youngest two of the four wore their pajamas to dinner. (The cast of “Downton Abbey” would be mortified.) It was a lazy, laid back day over all. One that we all needed and really enjoyed. And at the end of it, I was left with a cozy holiday feeling, and an excessive amount of Christmas ham leftovers.
I hope you guys like ham, because it’s likely that I’m going to throw quite a few hammy favorites your way in the coming weeks!
It’s that time of year again! It’s time for the Great Food Blogger Cookie Swap!! This is the second year I’ve participated in this fantastically fun baking phenomenon, that was the brainchild Lindsay from Love and Olive Oil and Julie from The Little Kitchen. Last year was a great success, so they decided to do it again for 2012. This year, 575 food bloggers from 8 different countries are participating! In a few days, I’ll be able to pass on a link to you which will link you up to all 575 recipes! One stop cookie recipe shopping!
OK, we have less than a week until Thanksgiving dinner. Are you ready?
Thanksgiving dinner is, for a lot of people, THE biggest dinner production of the year. It’s a matter of scheduling, multiple shopping trips, pre-baking, pre-making, freezing, thawing, checking, double checking, counting, serving, and finally, eating. It’s exhausting, but wonderful, and we look forward to it every year.
This dessert is a simple, no-fail, delicious option to add to your Thanksgiving menu. It needs to be made ahead, comes together in a matter of minutes, and looks quite impressive once it hits the table. My family really enjoyed it, and I have a feeling it will become a regular at our holiday table.
Like most of the country, I’m really looking forward to Thanksgiving dinner. It’s the best dinner of the year, isn’t it? Family, friends, an insane amount of food, and good cheer? Perfect.
One of my favorite traditional Thanksgiving dishes to make is a sweet, pecan-crunchy topped sweet potato casserole. It’s a family favorite, and a hit every time. That said, there’s nothing wrong with changing up tradition every once in a while and trying something new. I ran across this recipe for Twice Baked Sweet Potatoes and figured I’d give them a try. It really is a single serving version of the giant sweet potato casserole that I usually bring to the table, but would work for both a crowd or a small group. You just need to adjust the amount of potatoes you use. Plus, they can be made ahead, which is always a huge plus on Turkey Day.