These are a few of my favorite things from 2013:
1. ROK Manual Espresso Maker 2. GIR Spatula 3. Wilton Donut Hole Pan 4. Oh Ladycakes Real Deal Vanilla Extract 5. OXO Salad Dressing Shaker/Container 6. West Elm Gold Flatware 7. Marge Hazelnut Cacao Nib Granola 8. West Elm Enamel Loaf Pan 9. The New Artisan Bread in Five Minutes a Day
Last week I was honored to share my Quick Pasta + Roasted Veggie recipe over at A Cup of Joe for her Quick Fall Pasta series. This was the first post I made and shot post-babe. It was also our first day alone. Just me and Hal. Kev was back at work for the first time in three weeks. I was nervous. Extremely nervous. We didn’t understand each other quite yet. Somehow I was able to make and shoot this before the screaming sirens went off. I’m not sure I could reproduce the same results again with her. I think she knew I needed a little boost of confidence that day. I still haven’t quite figured out the work from home and take care of the babe yet. Hallie usually wins. It’s a good thing she hands out smiles like they are going out of style. With that said, I’m off to read Joanna’s Work/Life/Balance posts. Joanna—you are my hero. Thanks for having me! Read more
Where do you store your (natural) peanut butter? The back of the package says to store it in the fridge, but mine always ends up rock solid. Store in the pantry, stirring every so often to evenly incorporate the oils. Still need to soften it? Add a little heat (if the container is glass), whether in the microwave or set in a warm bowl of water.
You may remember this no-rise pizza crust or this make-ahead Neapolitan-style dough. Here’s the simple, pantry pizza sauce I use to top most every pizza, unless we’re going pesto (which is equally awesome). If I had to guess, you probably have everything sitting in your pantry—tomato paste + water + a couple seasonings. Don’t let the ease deter you. A couple light swirls of a pastey tomato sauce is perfection beneath fresh mozzarella. A little goes a long way in my pizza-loving opinion.
A couple weeks ago as I was doing my pumpkin pie recipe research, I stumbled across a genius tip from Aimee of Simple Bites. Before pouring your pumpkin pie filling into the pan (or any other filling of that matter), place the prepared tart (or pie) pan in the oven. Carefully pull out the rack, making sure it’s still secured, and pour filling into the pan, being careful not to spill. Slowly push the rack back into the oven. Also, don’t forget to add a baking sheet underneath.
This post is sponsored by Grains for your Brain, a resource provided by the Grain Foods Foundation. Did you know, we should consume 6-8 servings of grains daily? Check out this infographic for ways to sneak in your grains. I snuck oats and wheat flour into this crust, but you’ll never know the difference. As always, all opinions are my own. Sponsored posts such as this help to fund grocery trips, sweet new recipes, and ongoing site maintenance.
I sat down to write this post last night. I wanted it to exude thankfulness in light of the upcoming holiday and this here pie. But I was far from feeling thankful last night. After a long day of 20 minute catnaps with a cranky babe, I thought I’d hand her over to Kev as soon as he walked in the door. After 5 minutes at home, he was called in. Dang. I forgot he was on call.