Tag Archives: Food

Maple Pumpkin Pie

11 Oct

This was the pie that wasn’t supposed to happen.  It was 8 a clock on a Tuesday night and I was starving.  Munching on an apple, I impatiently stirred a pot of pasta when my boyfriend told me he would be right back, he was out of soda water.  Before I could yell at him to hurry up because I would gnaw my own arm off if I didn’t get a proper meal soon, he slammed the door shut. Two minutes later, he called me from the grocery store.  The man wanted a pumpkin pie and asked if he should buy one.  Why he thought it was a good idea to insult me with such a ridiculous question, I have no idea. So in my most calm voice, I said “ No, I’ll make you one”

Fast forward two hours later; I was on the ground clutching my hand because our new entertainment center slammed shut on my fingers.  With a bum hand, no pumpkin pie action would happen in our kitchen that night or at least I thought.  My boyfriend has the power of persuasion.  He offered to do everything; all I had to do was direct. An offer he knew I couldn’t refuse.  The next morning when the pie wasn’t a soupy mess anymore, I had a slice for breakfast. It was silky smooth with a hint of maple and tons of flavor from the spices.  Perfecto! Enjoy.

Makes 8 servings.


  • 1 8-inch deep-dish pie crust, either store-bought or homemade
  • 1 15-ounce can pumpkin pie
  • 1/2 cup sugar
  • 1/8 cup maple syrup
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Pinch of cloves
  • 3 eggs, lightly beaten
  • 1 cup milk


Preheat oven to 375 F.

In a bowl combine pumpkin, sugar, maple syrup, the spices, and salt. Add eggs; beat with a fork until combined. Gradually add milk; stir until combined. Carefully pour filling in pastry shell. Cover edge of pie crust with foil. Bake 30 minutes. Remove foil. Bake 25 to 30 minutes more or until a knife inserted near center comes out clean. Cool on wire rack. Cover and refrigerate over night.

Adapted from here


White Peach Crisp

30 Aug

Last night, went something like this. Had dinner, was full from said dinner, stared longly at the White Peach Crisp that was sitting on the counter, resisted, went bed, ended up tossing and turn, getting up and giving into temptation.  I got to say if you ever have trouble sleeping, eat this crisp while watching You’ve Got Mail.  It will hands down lull you into relaxation. By the way, how sad is it that Nora Ephron died? She was the queen of Romantic Comedies.  Whenever I’m having a rough day, I’ll either watch You’ve Got Mail, When Harry Met Sally or Sleepless in Seattle.  They always perk me right up.  Anyways, this White Peach Crisp is super yummy and perfect to take to a Labor Day BBQ this weekend. Enjoy!

Question-What’s your favorite movie?

Serves 4


  • 6 white peaches, sliced
  • 1 1/2 tablespoons of brown sugar
  • a pinch of salt
  • 1/8 teaspoon of cardamom


  • 2/3 cup steel-cut oats
  • 2/3 cup brown sugar
  • 2/3 cup flour
  • 1/2 teaspoons cinnamon
  • 1/8 teaspoons cardamom
  • a pinch of salt
  • 6  tablespoons unsalted butter, room temperature


Preheat oven to 375 degrees F. Set the peaches in a 7 by 10 baking dish and sprinkle with the brown sugar, a pinch of salt and the cardamom.

In large bowl, mix together the steel-cut oats, brown sugar, flour, the two spices and the salt. Mash in the butter with a fork or your hands until you a get a crumbly mixture. Sprinkle topping all over peaches. Bake for 30-35 minutes or until the top is golden brown.

Adapted from here

Grilled Corn, Avocado and Tomato Salad

19 Jul

Every other weekend, I go visit my parents on Bainbridge Island. We moved there when I was 15. An age I don’t recommend moving any child. Granted, it’s hard to uproot yourself at any age but when your fifteen, girls are mean.  Yes, I said it. Girls are downright bitches when they hit 9th grade.  They get super territorial over everything.  Boys, clothes, and friends to name a few.  This made it super hard for me to make friends. Now this isn’t a poor me story, nor do I want it to turn into one.  I survived just like everybody else does.  Eventually I got a boyfriend, and he became my best friend.  However, once I graduated, I made a promise to myself to never return to Bainbridge. I was over the small town feel. I wanted the big city.

So I moved to Seattle. After only a couple of months, I missed slow lull of nature.  Now in the summer months, I try to go over their every other weekend.  My parents live on five acres with a hammock and a BBQ.  Two things I can’t put in my city apartment. The other day when I was over there, I made a grilled corn, avocado and tomato salad.  Super simple but incredibly tasty nonetheless.  All you need is a squeeze of lime and some olive oil to dress it up. Enjoy!

Serves 3 very hungry people 


  • One avocado, cut up
  • One pint of tomato’s, sliced
  • Two tablespoons of olive oil
  • Juice from one lime


Wrap the corn in tin foil and grill for 5 to 6 minutes on each side. Once done, let it cool and cut the corn off the cob into a large bowl. Add the tomato’s and the avocado. Squeeze some lime and olive oil over the top. Serve.

Double Chocolate Cinnamon Loaf

31 Mar



I don’t usually post on Saturdays but I figured since I didn’t post on my regular days this week, I would share with you this chocolate loaf recipe to make up for my absence. It has been a crazy and hectic couple of days say the least.  I got a job and then quit all in a five day span.  I wish I didn’t have to type that out. This job was everything I wanted.  It was at a fabulous bakery and a highly respected one at that.  But my supervisor was super demeaning.  And that is something I don’t take lightly or put up with. There are jobs out there that don’t make you feel like gum on the bottom of someone’s shoe. So back to the job search I go.


PS. You should make this Double Chocolate Cinnamon Loaf as soon as possible. It will cure any chocolate craving and the warmth from the cinnamon puts it over the top. Enjoy!

Adapted from here

Serves 12


  • 3/4 cup dark brown sugar
  • 1 cup Dutch cocoa powder, sifted
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 t baking soda
  • 3/4 t baking powder
  • 1 teaspoon of cinnamon
  • 1 t salt
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 t vanilla
  • 8 ounces semisweet or bittersweet chocolate chunks


  • 1/4 cup sugar
  •  1 teaspoon cinnamon


Preheat oven to 350 degrees F. Butter a 8 by 9 inch loaf pan and set aside.

Combine the dark brown sugar, cocoa powder, all-purpose flour, granulated sugar, baking soda, baking powder and cinnamon together in a large mixing bowl.

In a separate bowl, whisk together the two eggs and the egg yolk until blended. Then add buttermilk, vegetable oil and the vanilla.

Combine the wet ingredients with the dry and mix until blended.  Fold in the chocolate chunks.

Pour the batter into the loaf pan and bake for 10 minutes. Sprinkle the topping all over and stick it back in the oven for the remaining 40 minutes or until a wooden toothpick comes out clean.

Corona Blondies

21 Mar


Since yesterday was the first day of spring, I made you all some Corona Blondie’s.  They are more like a cake then a brownie since the yeast in the beer makes it hard for them to be fudgy.  Still, good though.  Enjoy!

How do you celebrate the first day of spring?

Adapted from here

Serves 12


  • 1/2 c. unsalted butter, softened
  • 1 c. white sugar, granulated
  • 1/2 c. brown sugar
  • 1 1/2 c. all-purpose flour
  • 2/3 c. Corona beer ( When measuring, make sure that you get 2/3 cup of beer and no head.)
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 1/2 tbsp. lemon zest
  • cooking spray


Preheat oven to 350° and grease an 8 by 8 baking pan. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Beat in the flour and salt alternating with the beer, scraping down the sides of the bowl as necessary. Once a uniform batter has formed, fold in the zest.

Pour the batter into the prepared pan and bake for 30 minutes or until a cake tester inserted into the center of the blondies comes out clean. Allow the blondies to cool completely before cutting.

Peanut Butter Fudge Bars

7 Mar

Look at that fudge oozing out!

The other night I was lying in bed and all of a sudden I had a strong craving for peanut butter and chocolate. Even though it was almost one in the morning, I tiptoed downstairs and headed toward the kitchen.  30 minutes later, these decadent peanut butter fudge bars where being pulled out of the oven.  Holly molly, they are rich. I could only eat a couple of bites before I was done.  It satisfied my craving and then some though. Enjoy!

What kind of sweets do you crave late at night? 

Adapted from here


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup hot fudge sauce
  • 1/2 cup peanut butter (chunky or smooth is fine)
  • 1/2 cup brown sugar


Preheat the oven 350 degree’s. Line or butter a 9 by 13 baking dish.

In a large bowl, cream together the butter and sugar for about one minute or until light and fluffy. Add in one whole egg and 2 egg yolks. Set aside the egg whites.

In another small bowl, whisk together the all-purpose flour, baking powder and salt. Add this to the butter mixture and beat together until fully incorporated. Spread the batter in the prepared baking dish. Use your fingers to smoosh it around the pan, it will be thick.

Warm the hot fudge sauce and the peanut butter together in the microwave for 30 seconds. Pour over the batter in the baking dish. Spread to cover.

Beat the 2 egg whites into stiff peaks. Fold in the brown sugar. Spread this over the hot fudge and peanut butter sauce. Bake for about 3o minutes or until the meringue is dark brown.

Zucchini Bread

6 Mar

I totally had some little story written up about this zucchini bread but for some reason it got deleted.  The down fall of technology, I tell ya.  The only thing you do need to know is that it’s delicious and you should go to your kitchen and whip up a loaf.  When it’s hot out of the oven, slather some butter on it.  Its heaven on earth.

What is your least favorite piece of technology?

Adapted from here


  • 3 eggs
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 cup of dark brown sugar
  • 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 3 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup dried raisins


Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (I only had to grease up one. The recipe says it makes two but I only got batter for one) Alternately, line 24 muffin cups with paper liners.

In a large bowl, stir the eggs with a whisk. Beat in oil and sugar, then zucchini and vanilla.

In another bowl mix the flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the walnuts and raisins.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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