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Food & Recipes

Quick and Easy No-Bake Pumpkin Cookies

November 10, 2015

Pumpkin No-Bake CookiesNo-bake cookies, the kind with cocoa and oats and sugar, are a favorite in our house. They’re easy, tasty and store well for quite a while, which is important when your home crew of cookie eaters is small. I remember my mom telling me stories of how her mom would make these cookies, and the idea of continuing on with that tradition makes me smile.

quick-and-easy-no-bake-pumpkin-cookies_01I don’t make no-bake cookies all that often, but when I do they’re always a hit. Now that it’s pumpkin-everything season, I thought it was high time someone made a pumpkin adaptation of this classic no-bake cookie! That someone, I guess, was me because I’m sharing the recipe over at And chances are you already have all the ingredients you need sitting in your pantry. Hop on over for the full recipe and step-by-step instructions: Quick and Easy Pumpkin No-Bake Cookies.



Food & Recipes

From the Archives: Fritos Scotcheroos

October 30, 2015

Today, just in time for Saturday football games and Halloween, I’m dusting off a recipe from the archives. Joe had a work potluck today and specifically requested that I make these Fritos Scotcheroos. And who am I to deny Joe and his co-workers these amazing bars?

Before we get too far, let’s be clear: These are not healthy in any way. In fact, I think I remarked yesterday while making them that they might be the least healthy recipe on the site. But there is a time and place for over-the-top decadence, and when you’re looking to indulge, I think these bars are a pretty good option. They are the prefect mix of sweet and salty! Just be sure to cut them small to avoid going over-the-top.

You can find the recipe HERE



Food & Recipes

Yellow Cake + Chocolate Sour Cream Frosting

September 22, 2015


Joe recently celebrated his 28th birthday. I can’t believe that we’ve been celebrating birthdays together for the last 6 years. Where in the world has the time gone? This husband of mine, well I have to say that I think he’s the best. The nearly 4+ years we’ve been married and the years we dated before that (including a little while in high school, too!) have been some of the most wonderful, heartbreaking, difficult, joy-filled years of my life. Isn’t that what doing life with someone else is all about? It’s a study in contrasts, it’s work and elbow grease and it’s always, absolutely worth it.

So, my love, this year and every year I celebrate you. Your go-get-em attitude, your stubborn nature, your zest for life, toughness and compassion all rolled into one. You’re the best dad for Ainsley and the best husband for me. We couldn’t be more thankful for your presence in our life and I pray for many, many more birthdays to come. Here’s to making 28 our best year yet!


Also: I made yellow cake with chocolate sour cream frosting for Joe’s birthday. And, gasp!, I used a boxed mix. Because I love Betty Crocker and because sometimes it’s really all about the frosting anyway. :) The recipe below is just for the frosting, because I’m sure you don’t need me to repeat the instructions for making cake from a box!

Yellow Cake + Chocolate Sour Cream Frosting
Recipe type: Dessert
  • 1 cup semi-sweet chocolate chips
  • 4 tablespoons butter
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 to 3½ cups powdered sugar
  • Milk, if necessary to reach spreading consistency
  1. In a medium saucepan over medium-low heat, combine the chocolate chips and butter, stirring frequently until smooth. Remove from heat and cool.
  2. In a large stand mixer or a large bowl with a hand mixer, combine the butter-chocolate mixture, sour cream, vanilla, salt and powdered sugar. Beat until smooth and well-combined. If necessary, add a little milk to reach a firm but spreadable consistency. Store frosted cake or frosting in the refrigerator.


Food & Recipes

Almond Flour + Coconut Flour Coffee Cake

July 27, 2015

This post is brought to you in partnership with Lavazza. All thoughts and opinions are, as always, my own.


Happy Monday, friends! It’s been a while since I’ve posted a recipe around these parts. Truth be told, having a baby has hit my cooking game hard and I’ve been ever so slowly working my way back into the kitchen. Mornings have been all about quick, nutrient-packed smoothies and all the coffee, because Miss Ainsley still doesn’t have that whole sleeping through the night thing down. When you have a baby, it seems like everyone wants to talk about your baby’s sleep. “How is she sleeping?” is by far the most common question that I’ve received over the past five months. And when your baby isn’t sleeping great? Well it can feel a bit discouraging. In all fairness, Ainsley isn’t a bad sleeper or a good sleeper, just a very average sleeper. Now that I’ve accepted that fact, it’s easier to not be bothered by the night wakings and sleep deprivation.

When you have a baby, everything sort of comes to a halt in your life. My world? Totally rocked. I’ve been slowly “re-claiming” my life by venturing back into running and working out, cooking, spending time away from Ainsley and doing things I’m passionate about. It’s a balancing act to find the time to still be “you” while taking on this huge responsibility of mommy! Anyway, I digress…

Continue Reading…

Food & Recipes

Chocolate Chia Mousse

June 22, 2015

Chocolate Chia Mousse (2)When Ainsley was first born I realized very quickly that if I was going to be sleep-deprived, overwhelmed with new experiences and exhausted, then I better focus on eating well. I mean food is, at its core, all about fuel, so what better way to care for my body than to be mindful about what I was eating. A lot of people talk about the 80/20 rule when it comes to eating healthfully; I strive for that, too, but I’m working on getting back in the game after a season where I gave myself a little more permission to indulge than when I wasn’t pregnant.

Sweets have always, always been my nemesis. Sugar doesn’t make me feel good. In fact sugar makes me feel really crummy and sluggish most every time I eat it. So to satisfy my craving for a little something sweet at the end of the day without the crash, I’ve been trying to get a little more creative.  Continue Reading…

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