A couple of days ago, my in-laws (very cool in-laws by the way) came to our house briefly to drop something off. I was in the middle of making chocolate muffins and the kitchen was a huge mess.
We’re talking, bowls, ingredients, and chocolate everywhere.
My mother-in-law remarked, “Wow. This looks like the kitchen of a mad scientist.”
Baked fries don’t last long at our house, especially these yummy two-tone fries! Although, there has been one humorous exception to that rule.
About a week ago, I had planned to make some of these fries for dinner and was running late. As I was tossing the potatoes with the seasonings, I failed to notice that I had grabbed cayenne pepper instead of paprika.
And, guess what, I put two whole teaspoons.
While the main focus of my blog is sharing my cooking and baking adventures and recipes, I want to share little bits of my life here and there as well. After all, it is a person behind these recipes, not a robot. 🙂
So, here is this week’s snippet.
Ever have a day when you head to the kitchen intending to make one thing and come out with something completely different? This dessert is the result of one of those kinds of days for me. Cookies were on the brain, but I got to thinking about summer and blueberries and instead I ended up with…
Oatmeal Cookie Blueberry Bars! Yay!
Earlier this week I shared this delicious Butternut Squash Spice Bread.
Well, now I’m sharing another butternut squash recipe, for two reasons. First, because butternut squash is just so good! Second, when you prepare one of those big squashes for one recipe, you usually have some squash left over (yay)!
This simple-to-make Baked Butternut Squash is a great way to use it.
Regular homemade granola bars are so last month. Now we’re talking Double Chocolate Peanut Butter Granola Bars. (Oh, yeah.)
I was introduced to almond butter a few months ago. We became friends immediately and have been close ever since. 🙂
When I come across a recipe that calls for almond butter I get excited. If it also has chocolate chips, that’s even better.
Ok, so before I share this recipe, let me tell you: these Turkey Black Bean Taco Quesadillas aren’t nearly as complicated as they sound. In fact, this recipe is actually super simple and great for a busy weeknight. So don’t let the ridiculously long name stop you here. 🙂
Besides, anything related to a taco or a quesadilla is already on the path to deliciousness, and if you put both of them together? Well, that’s just a winner right there.
In a little over a week I am taking a trip to visit my family back in my home state. I’m excited about seeing them, but navigating the airports? Not so much. I do love flying itself, but not the airports and flight delays and missed luggage…ugh.
Ok, I don’t want to think about that right now. I would rather think about spending time with my family.
Oh, and I would rather think about this Butternut Spice Bread.
And welcome, Banana Pecan French Toast!
No, talking to my food isn’t weird. Why would you think that? Especially when it’s something as wonderful as French toast in the slow cooker, with bananas and pecans and maple syrup on top. I mean, I don’t know about you, but French toast is always welcome in our house.