Smoky Sweet Potato, Black Bean, and Spinach Empanadas

Smoky Sweet Potato and Black Bean Empanadas

A few weeks ago, I told Sarah of Well Dined that all I wanted to do this Fall is bake, bake, bake, and I wondered whether she would mind eating nothing but cookies for lunch when we got together. She thoughtfully responded that we should make empanadas.

And after we made these, we congratulated ourselves over and over again because the filling is so delicious. I mean seriously, we were both sneaking spoonfuls of filling as we assembled the empanadas, and licking our fingers when we were done. It’s amazing.

You should make yourself a batch of empanadas right away, so you will know what I’m talking about!

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Drunken Pumpkin Bundt Cake

Drunken Pumpkin Bundt Cake

About a year ago, a good friend of ours left a bottle of spiced rum at our house, as a gift.

To be honest, neither of us are big cocktail drinkers. And so, the bottle of rum has gathered dust in the cabinet.

But then, as part of the Secret Recipe Club challenge for October, I stumbled across a pumpkin recipe I knew I had to try: drunken pumpkin cake. (At last, the spiced rum will have its day!)

You know I love baking with liquor. And you know I love anything to do with pumpkin.

This month for SRC, I was assigned Little Bit of Everything, written by Julie. Julie has been blogging since 2009, and she started her blog as a way to document her journey through her cookbook collection! I love how she keeps a list of the daring recipes she wants to try, because I do the same thing!

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Maple Nutmeg Butter Cookies

Maple Nutmeg Butter Cookies

Now that it’s Fall, I am going to be all about the baking.

And what do we think of when we think of Fall? (No…it’s not just pumpkin.)

Leaves! Leaves turning orange and red and dripping from the trees and crunching underfoot. I think maple should feature as prominently in our Fall lineup as all the pumpkin and warm spices we normally expect at every turn.

And these cookies, sweet with sappy maple syrup and spiced with nutmeg, are the perfect bite of Fall.

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Rhubarb Vanilla Jam

We recently spent two weeks in Ireland.

Ruins at InisoirrIreland is gorgeous, in case you were wondering. Wildflowers are absolutely everywhere, peeking through the cracks in ancient stone walls and clumping along the sides of the roads. There are rock-bordered, green fields for miles, thanks to the soft, misty rain that falls almost every day.

Ring of KerryWe loved exploring traditional Irish farms and learning about the simplicity and resourcefulness of country life 100 years ago. We loved trying to pronounce the Irish language signs posted all around. We loved that a typical playground in Ireland has ziplines for kids and exercise equipment for parents. We loved the stunning, hazy mountains and cliffs that loomed over the Atlantic ocean. And don’t even get me started on how cool it is to find crumbling stone ruins everywhere you look.

The Best PhotoTraveling with two preschoolers was basically the worst, and that’s all I’ll say about that. (Check out my oldest throwing a tantrum instead of looking at the camera. This is literally the best family photo from the whole trip. Just so you get a clear idea. I’m not exaggerating.) But if you are ever going to travel abroad with preschoolers, you should definitely do it in Ireland, because the people there are so kind and understanding and friendly. They actually love kids. And they do not give you irritated, patronizing looks when yours are screaming and losing their minds in public places.

Rhubarb Vanilla JamAnother great thing about Irish people is that they are unflinchingly generous. For example, when we were staying in Killarney, they served this rhubarb jam with breakfast, and Dave basically ate a pint of it over four days. (He must have genetically inherited his love of rhubarb, because rhubarb desserts were on almost every menu and in every bakery in Ireland. He tried all of them.) When I asked for the recipe, the kind proprietors of the inn immediately wrote down a copy for me!

So here we are. Thank you, Ireland, for your kindness and generosity, and thank you for the rhubarb jam.

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Roasted Red Pepper Alfredo

Roasted Red Pepper Alfredo

If you’ve been hanging out here for a while, then you already know how dearly I love Sarah of Well Dined.

She is one of my favorite people on the planet! Sarah has been unspeakably kind and generous to me in the seven years (!) we’ve known each other. She is thoughtful, thought-provoking, and hilarious. She is bold—and I don’t just mean her hair—and she pursues life fully. I am grateful to Sarah for stretching me as a cook, for her encouragement and patience through all of my motherhood woes, and for being the best friend a girl could ask for.

Which is why I am so excited to be cooking from Well Dined for the September Secret Recipe Club challenge!

Months ago, when Sarah joined the SRC, I mentally earmarked this spinach and gruyère strata to make whenever I got assigned to cook from her blog. But…surprise! During one of our subsequent lunches, she mentioned this amazing caramelized French toast she makes, and I knew my life would not be complete without it, so I decided to make that instead. And then, when the assignment actually happened, I got so excited about making some kind of ravioli, which Sarah makes all the time—and we talk about endlessly—that I threw out all my breakfast plans entirely. This somehow turned into the joy of hiding vegetables inside of pasta sauce.

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S’Mores Chocolate Chip Cookies

S'Mores Chocolate Chip Cookies

My son loves to make up creative desserts.

A few weeks ago, I told him I like cookie dough ice cream, and he responded that he was making me a “super delicious” cookie dough out of salt, pepper, baking soda, and sugar.

He may need to grow a little in his understanding of baking chemistry.

But he still has some seriously good ideas! Like s’mores cookies. Which were totally scrumptious, and totally his idea.

These cookies are so great. Stretchy, sweet marshmallows, mild graham flavor, and milk chocolate. Summer will thank you. Continue reading

Rainbow Cauliflower Bowl

Rainbow Cauliflower Bowl

I’ve become kind of obsessed with cauliflower.

Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.

And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.

I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.

Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.

This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!

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