Monday, October 10, 2016

Pumpkin Waffles

The most perfect pumpkin waffles for a chilly, Sunday morning. Everyone loved them and they were eaten by the little ones for several more mornings!


  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 4 large eggs, yolks and whites separated
  • 1 pinch cream of tartar
  • 5 Tbsp granulated sugar, divided
  • 1 cup milk
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tsp vanilla extract
  • Vegetable oil cooking spray
  • Apple cider syrup, maple syrup or butter pecan syrup, for serving

  • Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
  • To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
  • In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 Tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lightly and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.

Recipe from

Tuesday, August 2, 2016

Banana Bread 

This is our go-to banana bread recipe that we have loved for years! It freezes very well and is wonderful toasted with butter. :)


  • 1/2 butter (softened) 
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 1/3 cup mashed overripe bananas
  • 2 cups all purpose flour
  • 1 tsp. baking soda
  • pinch of salt
  • 1 cup chocolate chips (optional)
  • 1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl cream together butter and brown sugar until light and fluffy. 
3. Stir in eggs and mashed bananas until well blended.
4. Slowly add flour, baking soda, and salt. Stir just until combined. 
5. (optional) Gently mix in chocolate chips and/or walnuts saving some to sprinkle on top.
6. Pour batter into prepared loaf pan. 
7. Bake in preheated oven for 60-65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

*This recipe is easily baked in a greased or lined muffin tin for 15-20 min. or until toothpick comes out clean.

Recipe adapted from

Wednesday, June 1, 2016

Veggie Wrap
This combination is so tasty and totally flexible. I love how bright and fresh it tastes, and how easy it is to assemble! This is the perfect light lunch, and is great to take on the go!
  • 1 whole grain flour tortilla
  • 1 slice provolone or favorite cheese
  • 4 thick baby carrots 
  • 3/4 cup spinach
  • sliced bell pepper of choice (my favorite is green bell pepper)
  • 1 Tablespoon chopped cilantro
  • black pepper
Dipping Sauce:

  • 1 tsp. yellow mustard
  • 3/4 tsp. honey
Place cheese, spinach, and sliced pepper on tortilla. Using a vegetable peeler, slice your carrots into ribbons and pile on top of the other veggies in the tortilla. Sprinkle on cilantro and black pepper. Roll up and set aside. In a small dish combine mustard and honey until mixed well. Dip the veggie wrap in the sauce and enjoy! 

Friday, May 20, 2016

Beetroot Powder
(For homemade blush, natural food coloring, and lipstick)

  • 1 medium beet


Preheat your oven to 170 degrees Fahrenheit. Peel and thinly slice your beet (as thin as possible) or use a mandolin for this step. Place your beet slices on a baking sheet lined with parchment paper and put in the oven. Cook for 4-6 hours (until beet pieces are crunchy). Place all the beet pieces into your blender and blend until fine. Scraping the sides and top of the blender will give you the finest powder, best used for blush. Store in a cool dry place. To use this as blush add a couple drops of essential oil (I used lavender) in order to help the powder stick. Enjoy!

Saturday, April 16, 2016

Carrot Cake
My grandma (Meme), has been making this cake for as long as I can remember. It is my go to requested birthday dessert and I try to find any excuse to make it. It is as easy to make as boxed cake mix, but has a fresh homemade taste that can not be beat.


  • 1 3/4 cup sugar
  • 1 1/4 canola oil
  • 4 eggs (beaten)
  • 2 cups all-purpose flour
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 3 cups shredded carrots
  • 1 cup walnuts


  • 1/2 stick butter
  • 1 lb. powdered sugar
  • 1 8oz. package cream cheese
  • 1 tsp. vanilla


  • 1 can drained crushed pineapple (pat dry after draining)

Add the sugar, oil, and eggs to a medium mixing bowl and stir until well combined. Mix in carrot and cinnamon. Add the rest of the ingredients and stir until combined. Try not to over stir. Pour cake batter into two 8x8 in. cake pans and bake at 350 for 30 minutes or until toothpick comes out clean. Cool cake before taking them out of the pans. Once cake is cool make your frosting. Beat butter and cream cheese until smooth and fluffy, add vanilla and powdered sugar and beat until smooth. Spread a small portion of the frosting on the top of the first cake (optional: layer pineapple on top of frosting) and stack the second cake on top. Frost the cake with the remaining frosting and enjoy!

Thursday, March 24, 2016

Berry Smoothie 

I am not much of a smoothie recipe follower. The excitement of throwing whatever we have in the freezer into a blender (and hoping it tastes good) just isn't there when you are reading off a recipe. Maybe some day I'll go out of my comfort zone and test out an actual recipe, but until then I am going to keep on creating. This smoothie was especially tasty! So, if you are a smoothie recipe follower here's the recipe*. If not, go create your own!

1/2 banana
2 strawberries
1/3 cup blueberries
1/3 cup pineapple
1/3 cup milk

Throw everything in a blender. Blend until your hearts content. Enjoy.
*This recipe is an estimation of what I put in my smoothie... I don't actually measure. So, add more milk or fruit until you're happy!

Monday, March 21, 2016

Strawberry Parfait

My breakfast ritual. An absolute staple for busy school mornings and lazy weekends. The breakfast possibilities are endless, yet I keep coming back to this one. Try it. For me. Please.

  • 1/2 c. plain Greek yogurt (Fage is my favorite brand)
  • 1/2 c. granola of your choice
  • Strawberries, blueberries, bananas, or any fruit
  • (Optional) drizzle of honey 

Add the Greek yogurt to your glass and top with fruit, granola, and a drizzle of honey to sweeten the tart yogurt.