White Chocolate Chip Blondie

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I made these recently as a late night dessert and they were delicious! We had these blondies with ice cream and salted caramel sauce but I also think they’d be amazing with a maple syrup sauce and ice cream!
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recipe adapted from Taste and Tell

Ingredients:
1 cup butter, melted
2 cups light brown sugar, packed
2 eggs, lightly beaten
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking powder
1 cup chopped pecans (I used walnuts)
1 cup white chocolate chips
*optional: 3/4 cup toffee pieces (I didn’t use these because I didn’t have them)

Directions:
Preheat oven to 375 degrees and line a 9″ x 13″ pan with parchment paper. Spray with nonstick cooking spray or butter.
In a large bowl, cream the butter and brown sugar, then mix in the eggs and vanilla. Add the flour, baking powder, and salt and stir to combine. Fold in the nuts and white chocolate chips (and toffee pieces, if desired).
Spread dough onto prepared pan and bake until the center is just set, about 35 minutes (I took mine out after 33 minutes and probably could have taken it out a minute or two earlier). Allow to cool and lift out by the parchment paper to cut into squares (unless you’re like me and prefer these served warm with ice cream and salted caramel sauce… then don’t wait until they’re cool to serve!).

Happy Friday! Enjoy!

❤Britt

How to Make a Hard Boiled Egg & Egg Salad

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At the risk of telling you something you all know and maybe have known for years, I’m going to say it anyway because I still have to look up how to hard boil an egg every time I want to make one, even though I worked in a restaurant for years. I also know that egg salad is really simple to make but it is seriously one of my favorite sandwiches so I wanted to share my recipe with you (with only a slight twist on the way my Mom and Grandmom make it).
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This is a one or two person recipe because I’m the only one who eats egg salad in our house but this makes enough for about a sandwich and a half. Use 4 eggs for 2 sandwiches.

Ingredients:

For the egg salad:
3 eggs
2 Tablespoons mayonnaise (if you want to make a healthier version, swap 1 T mayo for 1 T Greek yogurt- I’ll blame going all mayo on being pregnant!)
salt (I only use a pinch)
pepper
1/4 teaspoon dried dill

For the sandwich:
bread of choice
lettuce (arugula would be delicious on this, I just didn’t have any)
1 tomato, sliced
1/2 avocado (I was so bummed that I didn’t have an avocado when I was making this either)

Directions:

To hard boil the eggs:
Place eggs in a pot covered by about an inch of cold water (meaning there should be enough water in the pot to cover the tops by about an inch) and let boil. Once boiling, cover and remove from heat. Let sit for 12 minutes. Drain and cover with cold water to stop the cooking and to cool eggs.

To make the egg salad:
Peel (I roll the hard boiled egg on a hard surface to crack the shell and then peel it) and dice (or crush with a fork) eggs. In a bowl, combine eggs and mayonnaise. Add dill and salt and pepper to taste. Assemble sandwich (I do lettuce on the bottom) and enjoy!

I hope you all have a great weekend! I feel like my to do list is never ending lately… anyone else?

❤Britt

Sausage, Potato, & Spinach Soup

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recipe adapted from Damn Delicious

Ingredients:
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and ground black pepper, to taste
5 cups chicken broth
1 pound red potatoes, diced (I used about 4 red potatoes)
3 cups baby spinach (next time, I would give the spinach a rough chop before adding it to the soup)
1/4 cup heavy cream (I used half and half and added a little bit more, plus a little bit of water because I wanted more broth)

Directions:

Heat olive oil in a large pot over medium heat. Add sausage and let brown, about 3 to 5 minutes, crumbling the sausage as it cooks. Drain any excess fat (I didn’t really have much so I didn’t drain anything). Add the garlic, onion, oregano, and basil, stirring to combine. Stir frequently until onions are translucent, about 2 to 3 minutes. Add salt and pepper to taste. Stir in chicken broth and bring to a boil. Then, add the potatoes, cooking until tender, about 10 minutes. Then, add the spinach and stir until it begins to wilt before adding the cream. Stir to combine and until heated. Season with additional salt and pepper to taste.

Serve immediately with fresh bread and butter. Yum!

Just an update on some sales to keep in mind (can you believe next week is already Thanksgiving?!):

J.Crew is offering 30% off their winter picks & an extra 30% off fall sale styles with code SHOPNOW (ends 11/23)!
Piperlime is offering 25% off your purchase with code BESTEVER (ends today)!
J.Crew Factory is offering up to 60% off everything, plus an extra 15% off purchases over $75 and an extra 20% off purchases over $125 with code NOCROWDS (ends 11/23)!

Happy Friday, guys! I hope you all have a great weekend!

❤Britt

Slow Cooker Apple Butter

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I made this apple butter last week, finally! I’d been saying how much I wanted to make apple butter for over a year so this was quite an accomplishment for me! It also was delicious- even Joe really likes it! My intention was to can some of it and use it as gifts but of course, I didn’t have time to do it properly so now it’s all in my fridge 🙂
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above: after 2 hours of cooking on high
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above: after another 4(ish) hours or so on low
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above: after cooling for about an hour and then sitting overnight in the refrigerator
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note: I did not can these properly- I just put them in washed mason jars to store and to give away. If you want to can your apple butter, I’d suggest starting the cooking process in the am, sterilizing the jars while the butter cooks, and then canning them while the butter is warm so you can store out of the fridge (especially good for gifting).

recipe: a mix of various apple butter recipes so this is now my own

Ingredients:
16 cooking apples (depends on the amount of apple butter you want to make- this is what I used)
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg

*some people also add cloves, all spice, and/or vanilla

Directions:
Peel, core, and cut apples in small pieces. Put apples in crockpot. Mix Sugar, cinnamon, salt, and nutmeg together in a separate bowl and pour over apples, stirring to coat. Cover with lid and turn on high for the first two hours, stirring occasionally. After two hours, turn on low and allow to cook for another four to six hours, depending on the consistency and color (should be a rich, brown color with a little bit of texture, but the apples should cook down enough so that it is spreadable).

Happy Halloween, guys! Are you doing anything fun tonight? We’ll be giving out candy- we get tons of trick or treaters! Have a great weekend!

❤Britt

Pumpkin Bread with a Cheesecake Swirl

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recipe from Averie Cooks

Ingredients:

For the Bread:
1 egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt, optional and to taste

For the Cream Cheese Filling:
1 egg
4 ounces softened cream cheese
1/4 cup granulated sugar
3 tablespoons flour

Directions:

Preheat oven to 350F. Grease and flour one 9×5-inch loaf pan (I couldn’t find mine so I used a bunt pan instead); set aside.
For the bread:
In a large bowl, combine the first ten ingredients through ground nutmeg. Then add the flour, baking powder, baking soda, salt (if you choose to), and fold in with a spatula or stir gently with a spoon until just combined, careful not to overmix; set aside.
Pour about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula spreading it as necessary; set aside.

For the cream cheese filling:
In a large bowl, whisk together all ingredients (I used a fork at first).
Evenly pour the mixture over the bread, smoothing the top lightly with a spatula and spreading it as necessary.

Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula and spreading as necessary.

Bake for about 48 minutes (if using a loaf pan- I used a bunt pan and baked mine for about 42 minutes which may have been a little more than enough) or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean (mostly as long as there is no wet batter on the toothpick, you should be good- the cream cheese layer never fully cooks). * Baking times will vary so just make sure to check in on your bread!
Allow bread to cool in pan for about 15 minutes & then turn out onto a wire rack to cool before slicing and serving (I served mine warm with some vanilla ice cream- it was delicious!). Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

*Note from Averie Cooks: Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through.

Happy Friday! Enjoy!!

❤Britt

Apple Cobbler

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recipe adapted from Family, Love & Other Stuff

Ingredients:

For the filling:
5 cups apples, peeled, cored, and sliced (or just peeled and slice around the cores)
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon butter, cut into small pieces

For the topping:
1/2 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
1 egg, beaten
cinnamon sugar for sprinkling

Directions:
Preheat the oven to 375 degrees and butter a 9 inch square baking pan.
Mix the sugar, flour, cinnamon, salt, vanilla, and water; add apples, stirring to combine. Add to baking pan and dot with butter.
For the topping, combine the flour, sugar, baking powder, and salt in a medium bowl. Add the egg and butter and mix until well combined. Drop tablespoon fulls of the batter evenly over the apple mixture and sprinkle with cinnamon sugar. Bake for 35 to 40 minutes or until the apples are tender and the top is golden brown. Best when served warm (and with ice cream!).

Sorry I’m posting this recipe post today, guys- it was meant for Friday but by the time we got to Charleston after about an hour delay, I figured it was too late to post. We had such an amazing weekend! Stay tuned this week to hear all about it! Hope you enjoy this one and I hope you had a great weekend, everyone! Thanks so much for reading!

❤Britt

Chocolate Covered Strawberries

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I had some leftover strawberries in the fridge and in an attempt to use them up quickly and deliciously, I decided to try my hand at chocolate covered strawberries! They’re relatively simple to make and can be fun to decorate (if you choose to go that route)- I can’t wait to make them again for a party and get a little more creative!
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Ingredients:
Fresh strawberries
Semi sweet chocolate chips (about 1/2 cup)
White chocolate chips (about 1/2 cup)
Vegetable or canola oil (about 2 teaspoons)

Directions:
Line a baking sheet with parchment paper and set aside. Wash strawberries and pat dry (I tried not to wash the leaves so that they wouldn’t dry awkwardly). Pour chocolate chips and white chocolate chips in separate microwave safe bowls. Heat each one in intervals of 30 seconds, stirring in between, and careful not to overcook (I think I overcooked the white chocolate so I couldn’t use it- it got chunky rather than silky- I also think this is because I tried to heat both sets of chocolate chips at the same time). Once the chocolate is melted, add a little bit of oil to each. This gives the chocolate a bit of a shine. Dip strawberries into desired chocolate and lay on the parchment lined baking sheet.* Refrigerate for about a half hour before serving for best results.

*Note: You can then top with sprinkles, sugar, drizzle with dark chocolate (or white chocolate or milk chocolate!), add crushed nuts, etc. I didn’t do any of this because I prefer my chocolate covered strawberries plain 🙂

I hope you all have a happy Friday! Do you have any fun plans for the weekend?

Enjoy!

❤Britt

Homemade Pancakes

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Joe and I made pancakes over the weekend and they were delicious! I think that anything homemade tastes better than the box version and these were no exception! If you’re a pancake fan, definitely try this recipe. I even learned how to keep the pancakes warm while you’re finishing up making the rest of the batter- keep them on a baking sheet in the oven at 200 degrees- how did I not think of that before this?!
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Recipe from Martha Stewart, makes 12 – 15 pancakes

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil (I used salted butter because that’s what I had)
1 large egg
1 tablespoon vegetable oil (for the pan)

Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup (we used butter and maple syrup!)

Directions:

Preheat oven to 200 degrees; have a baking sheet ready to keep cooked pancakes warm in the oven. In a small bowl, combine flour, sugar, baking powder, and salt and set aside. In a larger bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture and whisk until just moistened, taking care not to overmix.

Heat a large skillet or griddle over medium. Fold a sheet of paper towel in half and moisten with oil. Then, carefully rub skillet with oiled paper towel. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread the batter into a round.

Cook until surface of pancakes have some bubbles and some have burst, about 1 to 2 minutes. Flip carefully and cook until browned on the other side, about 1 to 2 minutes more. Transfer to a baking sheet, cover loosely with aluminum foil, and keep warm in the oven until ready to serve. Continue with more oil and remaining batter. Serve warm and enjoy!

Ok, so I have to admit that this recipe post was meant for Friday but, honestly, my outfit post for today was just not working out (I thought I could get away with not ironing one of my tee shirts over the weekend because it was dark but the pictures turned out looking super sloppy… oh well!). Thank you guys so much for reading! Have a great day!!

❤Britt

Crock Pot Challenge

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Recently I’ve challenged myself to using my crock pot more often as I’ve been slacking a bit in the home cooked meal for dinner department. So, I’ve been reading up on and asking for advice on some really good crock pot meals and have found many seemingly delicious recipes that I’m planning to try out and will report back on here! I like to only use fresh or frozen ingredients and try to use as little processed food (so no canned soups) as possible. It will definitely be a challenge (especially for the reporting part as I keep forgetting to take the after pictures!)! I promise that both of these meals were simple and delicious, though.
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Recipe 1:

Ingredients: Note: Really, you can use anything you’d like here but I’ll tell you what I used.
1 lb organic chicken cutlets (doesn’t have to be organic)
5-6 red bliss potatoes, washed and quartered
1 bag baby carrots
1 onion, quartered (you can also slice it and layer it on top of the chicken)
salt
pepper
1 cup water or chicken stock (I would have used chicken stock but didn’t realize I’d run out until I went to make this)

Directions:
Pour 1 cup water into the crockpot (you can use more or less depending on your preference or if you’re planning on making gravy out of the stock). Layer chicken and season with salt and pepper. Place the onion around the sides and fill the gaps with the potatoes. Add the carrots in last so they are not laying in the water (they will get mushier if they are in the water). Season with salt and pepper and set to cook (I set mine for 6 hours usually as I make it on my lunch so it’s just about ready when I get home from work).
Serve with a salad and you’re done (fresh baked rolls are optional!)!

Recipe 2:

Ingredients:
3-4 pork chops
5-6 red bliss potatoes
1/2 zucchini (mushrooms or broccoli would be good here, too- if possible, I would add them later in the cooking cycle, though)
3-4 cloves garlic, peeled and crushed
butter
salt
pepper
garlic powder
1/2 cup water

Directions:
Pour 1/2 cup water into the crockpot. Place the pork chops in the water (you don’t want the water to be covering them, just lining the bottom) and place one clove of garlic on top of each pork chop. Layer a slice of butter on top and season with salt, pepper, and garlic powder. Add potatoes around the sides and layer zucchini on top. Season with salt and pepper and set to cook!
Serve with a fresh salad (Caesar salad was really good with this!)!

Again, I’m sorry about forgetting to take the after photos for both recipe 🙂 By the time I got home and started getting everything together, I totally forgot. Both of these meals were really good but next time I would serve some sort of gravy with each. The meat was a little plain for me but Joe loved them both! The garlic pork chops were delicious even without the gravy, though! I’ll keep you posted on my challenge 🙂 Sunday, I’m hoping to do some meal prep for the week… we’ll see how that goes! You can check out my Pinterest board for more recipes I want to try!

Do any of you use your crock pots? If so, I’d love to hear some of your recipes!!

Happy Friday! Thanks so much for reading!

❤Britt

Quinoa Stuffed Sweet Potatoes

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I made these one night for dinner this week as a healthy vegetarian meal and I have to tell you that they were delicious! They’re not ingredients that I always have in my kitchen (you’ll see that because I decided to make them at the last minute, I actually had to leave some of the ingredients out) and also not foods that we typically eat (Joe doesn’t particularly like sweet potatoes or quinoa) but they certainly were a really good combination of flavors! I think the cilantro and lime juice would add so much more, too!
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recipe adapted from Cooking Classy

Ingredients:
4 sweet potatoes, scrubbed, rinsed, and pierced several times with a fork
1 cup uncooked quinoa
1 3/4 cup chicken broth
1 tbsp olive oil
1 cup chopped yellow onion
1 clove garlic
1 can (15 oz) black beans
1 1/2 cups frozen corn
1 cup chopped zucchini
1/2 tsp paprika
2 tbsp honey (original recipe calls for 3 1/2 tbsp honey)
3 1/2 tbsp fresh lime juice (optional)
3 tbsp chopped cilantro (optional)
1/2 cup cheddar cheese (I used a little more than this)
sour cream for serving (optional)
salt
pepper

Note: I would have definitely used the chopped cilantro and the fresh lime juice had I not decided to make these at the last minute and had to use whatever I had in my cabinets.

Directions:
Preheat oven to 400 degrees and place sweet potatoes (pierced several times with a fork) on a baking sheet. Bake for about 40 minutes or until tender.
In the meantime, bring quinoa and chicken broth to a boil in a medium saucepan, and then reduce heat to low and cover. Simmer for 15 minutes or until fluffy.
Heat oil in a skillet over medium heat and add onion and zucchini, sauteing until tender or for about 4 minutes. If using frozen corn, add this in as well. Add the garlic during the last 30 seconds. Add the mixture to the cooked quinoa, along with the black beans, paprika, lime juice (if you decide to use this), and honey. Season with salt and pepper to taste.
Slice cooked potatoes in half and scoop out some of the sweet potato to make room for the quinoa mixture. Fill sweet potatoes with quinoa mixture and top with cheese. Transfer to oven and broil on high until cheese has melted (make sure you keep an eye on them so they don’t burn!). Garnish with cilantro and sour cream and serve warm.

These were so good and super healthy! We ate them as a main dish with some salad but you could probably use them as a side dish as well.

Happy Friday! Have a great weekend and thanks for stopping by!!

❤Britt