I must be obsessed with cauliflower this winter because when doing some research for new recipes, I picked 4 separate recipes that all included cauliflower and chickpeas. I’ve only made one of them so far, but it was delicious, so I think I’ll be making the others soon.
Summer, as it always does, has blown right by. Outdoor outings and BBQs are about to come to an end and the weather will soon be cooling off. So if you want to maximize your time outside, and not spend too much time in the kitchen cooking, make this for dinner. It takes no time, and would make the perfect meal to take out to your backyard, patio, or roof to enjoy one more summer night before fall begins.
I like most varieties of lemonade; the more creative the better. But I have to say, this is possibly one of my favorite versions. It is not too sweet, and the ginger gives it a bit of an edge which I really liked. We just drank this as is, but it would have made a great popsicle or cocktail if you mixed it with a liquor of your choice.
If you’re not taking advantage of all of the fresh produce available right now, you’re missing out. Everything is so much better this time of year. This salad takes advantage of both fresh corn and zucchini, and the dressing keeps the salad light!
Between the lack of of even remotely decent weather in DC and all of the time I’ve been spending inside studying, I am so ready for summer, good weather, and free time. But before we get to a time when I can start posting pictures from all my outdoor food related activities (see below for one of my favorite outdoor dinners last summer), the blog is going to take a month long break to help me get through the end of the semester. But I’ll be back May 14th after my last exam. Can’t wait! xo Amelia
So sadly, I don’t come to you today with a new post. The next two weeks at school are a bit crazy, so I’m going to take a brief break from the blog, but I’ll be back with a new post on Sunday, March 16. In the meantime, here’s a few of the recipes I’ve been eyeing on Pinterest to make in case you want to try them out. Be back soon!!
I love lemon. I also love rosemary. So when I was picking what dessert to make for Valentine’s Day, this cake was a no brainer. I know some people are averse to cake because it’s too dense, or too dry. But this cake has buttermilk and whipped egg whites mixed in, so it is so light and fluffy. It’s also a very universal cake. You could do it for birthdays, holidays, whatever.
Also here is a peek at what I did for Valentine’s Day for my friends this year. I made 5 different kinds of cookies and bagged them into festive bags I found at Target. We ended up having a snow day on Valentine’s Day, so I had to drive around delivering cookies since I wasn’t able to give them away at school and I didn’t want to eat them all myself!!
Yes, I admit it. I’m one of those people who loves kale. I put it in smoothies, I make kale chips, I throw it in soups, and salads. And this is my most recent kale obsession – a kale salad with beets and a tasty avocado dressing.
So I just wanted to announce that the blog has hit both its one year anniversary (next Monday) and its 100th post (this post), all within a week of each other. I started this whole crazy adventure in October of 2012, and I have enjoyed every moment since. Thank you to all of my followers! I hope to keep providing you a little extra motivation to do some baking and cooking.
This is hands down the easiest cookie to make ever. No really, it is. You pour some stuff in a pan and bake it. Oh and here’s the best part, PEOPLE LOVE THEM. So just keep how easy this is a secret – deal?
1 1/2 cups graham cracker crumbs (just put crackers in a bag and take your anger out by mashing it up)
1 cup chocolate chips
1 cup butterscotch chips
1 cup white chocolate chips
1 can sweetened condensed milk
1 cup shredded coconut
1. Preheat oven to 350 degrees.
2. Line a 13 x 9 inch pan with foil. Spray foil with cooking spray.
3. Cover bottom of pan evenly with graham cracker crumbs. Now layer the three different kinds of chips. Pour the can of condensed milk all over the chips. Then add a layer on top of coconut.
4. Bake for about 25 minutes, edges and coconut will have started to brown. Once the pan has cooled, lift the foil up and out of pan. Set on a cutting board and slide bars off foil before cutting.