This stew is nice, thick, and perfect for warming you up during those chilly nights. It’s a bit of a lengthy process, but it’s totally worth it. The beef becomes incredibly tender and just melts. I saw a bag of mixed “gourmet” potatoes at Costco, and wanted to try them out in this. They worked well, but don’t worry any potatoes would do.
It’s definitely becoming stew weather. Days are getting shorter and there’s a chill in the air when I wake up. This is so comforting to eat in the evening when all I want to do is curl up in a blanket and read a book. Sometimes, I even read in front of our fireplace! That’s right…our new apartment has a gas fireplace!! I’m super excited about this, and love to turn it on to warm up the place.
Anyways, I can totally see myself coming back to this stew time and again during this winter. I hear it’s going to be a cold one, but I’m just hoping that it’s not as crazy as the last one. If nothing else, I’ll have delicious stew to help see me through any future snow days.
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Apple season is upon us and I love it! They're one of my favorite fruits, and I’m not ashamed to say that I am picky when it comes to the varietes that I’ll eat versus varietes that I bake with. I will judge you if you bake with red delicious…or gala…or fuji…or any other sweet apples. Those apples are meant to be eaten plain, as is, and with no doctoring involved. Baking apples should be tart, and I almost always prefer to use Granny Smiths.
However, when I went to the awesome farmer’s market downtown, they were selling a variety called Northern Spies. Apparently, there’s a saying out there that goes something like “Spies for pies.” When I asked about them, the lady just kept assuring me that they’re the best to bake with. So I said, what the heck let’s give it a try. And you know what?! They do make an incredible apple crisp!!
I was told that these are a harder to find variety since many farmers are no longer selling this type anymore, so if you can’t find it, don’t fret. Granny Smiths or any other tart apple will work just as well. Always top off with some vanilla ice cream and you’re all set. You can also double the crumble topping if you wish. My mom always did so since it’s our favorite part.Add a comment
This is the perfect time of year to enjoy chicken soup. The leaves are turning, it’s chilly in the morning, and everyone around you seems to be catching a cold. Prepare yourself with some homemade therapy!!
Any time someone got the sniffles growing up, chicken soup was (and still is) my mom’s go to cure-all. So when I got sick a few weeks ago, she told me to make some chicken soup. Well…I might’ve waited until after I started feeling better before making this, but it turned out so tasty that I’m thinking of making another batch to freeze just in case I come down with a winter cold (or just to have a quick go to dinner for those lazy days).
I think that dill is the most important spice and you should never ever ever for any reason leave it out. It’s so important that I made a special trip to the grocery store for it. The dill just gives is an extra depth and a bit of freshness that really makes the taste sparkle. And of course, you can never have too many carrots. Throw in a whole bag if you want. You can’t go wrong with dill and carrots.Add a comment
There’s no better way to wake up on these chilly mornings than with these apple cider donuts! It’s like the best of both worlds. You have fresh donuts and apple cider together! Not to mention the sweet maple syrup frosting on top!! I hope fall never ends.
These donuts are a snap to put together and you can make the frosting while they’re baking in the oven. The best way to pour the batter into the donut pan is to cut one of the corners of a freezer sized zip lock baggie, add the batter, and pipe into the pan. The batter is thick enough that you can stand the cut tip up and everything will stay in place.
The donuts have the hint of spice and apples from the cider. You really do need to top this off with the maple frosting. The sweetness of the frosting balances the spices in the donut. I froze half my batch (yes that means I ate four donuts for breakfast…don’t judge) and kept the remaining frosting in the fridge.
These were my first donuts (and they came out so perfect I had to share them with you) that I found a recipe by someone I trusted and slightly adapted it. No surprise that I looked to Sally’s Baking Adiction for inspiration. I took her apple cider donut holes from one recipe and then her maple frosting from another and combined them here. I did switch up the recipes slightly, so if you want to see the originals you can go here for the donuts and here for the frosting.
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As a housewarming gift to myself, I bought Sally’s Baking Addiction cookbook. Everything that I’ve made from her blog has always come out amazing, so I had been eyeing her book since it came out. I decided that the first thing to make were her Spiced Pumpkin Pie Bars. I think it’s pretty obvious why I had to make these now…it’s pumpkin pie season!
I wanted to try these because I was hoping to find a nice alternative to pumpkin pie. This may shock some of you, but I usually pass over the pie during Thanksgiving dinner. Do I love pumpkin? Of course! Pumpkin rolls are one of my favorites!! But I just don’t like it in pie form. These bars are my new go to alternative to pumpkin pie. They’re creamy, with a nice hint of spice, and light on the pumpkin flavor. It’s almost like diving into a pumpkin cheesecake.
This book is full of delicious desserts, which are broken into different sections based on their type. Just a couple of example would be the breakfast section, brownies and bars section, and candies and sweet snacks. She even included a healthier choice section for those times you need something sweet but don’t want the guilt afterwards. Better yet!! Each section is color coded and every recipe comes with a picture! There’s nothing worse than a cookbook without pictures. I highly recommend adding this one to your cookbook collection. Or at the very least, check it out of your local library!
The only thing I want to mention with this recipe is that I needed to cook it much longer than what was directed in the book. There are a couple of factors that could be the reason for this, one being that ovens vary. Another reason may be that I used an 8x8 pan. She notes that either an 8x8 or 9x9 may be used, but this was pretty thick in my 8x8 which is why I believe it needed an extra 25 minutes to completely cook.
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Hi! I’m Alexis, a 20 something college grad from the Midwest. I began to step into the kitchen when I wanted to learn how to make Korean food, and noticed that dishes which looked complicated turned out to be simple to put together (most of the time!). It’s also easier on my wallet, which is always an extra bonus. Thank you for visiting!