I wish I could say that we’re done moving, but not quite yet. This has been stressing me out like nothing else. I don’t like being in this state of limbo where everything is in boxes and you only sort of know where everything is. I know this will all clear up as soon as we’re in our new apartment, but until then I’ll just have to manage.
Luckily for me, I have this strudel to help me get through these tough times! The crust on this strudel is super flakey and full of buttery goodness. All the sweetness is in the jam, which really balances the richness of the dough. They do come out of the oven a little messy since some of the jam escapes while it bakes. I transferred them to a new piece of aluminum foil shortly after they came out of the oven to prevent them from sticking.
I used a mango peach jam for two of these and a mixed berry jam for the remaining two. You can pick your favorite flavor for this strudel. Any jam will work, but I do think the tart ones work just a bit better for the overall flavor. I also dusted these with powdered sugar, but that’s entirely optional (though highly recommended).
Add a comment
So we’re moving this week and all I can think about are the boxes and boxes that are lining up in my apartment. It’s been a few of those days where you get in the groove of some project and forget about everything else…then once you stop you’re suddenly hungry. That’s when I pull out my handy blender and just throw things in it. Well, this smoothie came out of it, and I just needed to share it with you.
This banana and almond butter smoothie isn’t thick by any standards, but it is quite filling. It’s super high in protein, has lots of calcium, and tastes delicious. I love the combination of almond butter, banana, and honey. You can totally switch out the almond butter for peanut butter. Both work very well for this smoothie.
I tried to call this the “almost Elvis smoothie”, but that was vetoed. It’s probably for the best. I think once things get settled down, I’ll make up a big batch of this and take it work for either breakfast or a snack. I can’t decide!Add a comment
I almost made a cake, but decided that cookies sounded better at the last minute. I wanted something that would be a bit on the fresh side and noticed that on our last grocery run, we purchased lemon pudding. Now the French Vanilla Pudding Cookies have been my boyfriend’s new favorite, so I decided to try a lemon version of them.
When I told him I was planning on adding dried cherries in place of chocolate chips, he gave me his “if you think that’s best” look. Well, I showed him this time! The dried cherries and lemon pudding combo was a huge hit. I also subbed the vanilla for almond extract. I really like almond and lemon together. They complement each other very well, and these cookies reminded me slightly of lemon poppy seed muffins with the sliced almonds on top!
These cookies have been disappearing quickly around here. I feel as if every time I blink, three more are gone! Even though I’ve made pudding cookies before, I still can’t get over how moist these are. I’m really digging the addition of the cherries in my cookies. I see myself making a new batch very soon!
Add a comment
Things have been getting crazy around here. Between trying to get things packed up for our move and the bustle of work, I have not had much desire to get in the kitchen and get some dinner on the table. Making cookies is one thing. Making dinner is another. Lately I’ve been getting home and changing straight into PJ’s. Convincing myself to get up from the couch is so difficult. It feels so good to lay down for just a bit.
That’s why I like this tetrazzini recipe that my mom gave me. I tweaked it a bit from her version, but this is a simple, quick, and tasty dinner that’s on the table in less than 30 minutes. Even I can convince myself to get in the kitchen for 30 minutes. Plus, that’s less time for the stove to heat up this apartment (it was in the 90’s today and will be tomorrow…stoves/ovens and high temperatures do not mix well with me).
I added some jalapenos to the mix to spice it up just a bit. They made all the other flavors come to life just that tiny bit more to push this dish from the “it’s fine” category to “we’re making this again”. If you really want to avoid the jalapenos, I’d recommend adding just a hint of cayenne (maybe 1/8 teaspoon) to help bolster the other flavors. And, if you’re really dead set against any spice, it’s perfectly fine to leave it out all together.
Add a comment
These pancakes…oh where do I begin with these pancakes. I love these pancakes. They require maple syrup to sweeten them up as these pancakes are rich and a bit on the savory side. Since they’re so rich though, I wouldn’t have them every day. Once a month maybe would be nice. A special treat!
If you use a vegan beer, these would vegan friendly! We used Guinness, which I know is not vegan, but the beer replaces the milk and eggs. After we bought a 6 pack of Guinness for the cupcakes, my boyfriend has been on a mission to use the beer in his pancakes. He’s become very adventurous lately, and I am all about encouraging this! I wouldn’t be surprised if after we move, new types of pancakes will be on our Sunday menu.
We used olive oil in this batch of pancakes, and it works very well. We have also used coconut oil with this recipe with success. As far as toppings go, butter, granola, and maple syrup are my favorite. I usually prefer jam to syrup on pancakes, but the fruit just didn’t quite right. Maybe if we had used a lighter or fruitier beer it might have. As it is, I say traditional toppings are the way to go with this one.Add a comment
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!