About Stephanie Spring

http://stephanie-spring.com

I love early mornings and Jesus, cooking and coffee, navy blue and white stripes and traveling.

Posts by Stephanie Spring:

What’s Up Wednesday + September

What we’re eating this week:Easy Tomato Soup Recipe at: stephanie-spring.comIt was chilly this week. Ugh. BUT…this was perfect to eat for the cold weather and the fact that we had an abundance of tomatoes and basil. 

If you missed any of my recipes this month you can check them out below:

Pumpkin Pecan Bars

Coconut Bark

Veggie Cornucopia

Pumpkin Smoothie

Homemade Peanut Butter Lara Bars

Blueberry Crisp

What I’m reminiscing about:

Ohhhh those summer days.

What I’m loving:It’s Eric’s birthday today! I love him and celebrating him. So much. 🙂 

What we’ve been up to:

A lot of this and a lot of that. 😉 

What I’m dreading:

Second round of allergies? The first round came early this year and I know another one is coming. 

What I’m working on:

I’m teaming up with Stonyfield and have a lot of yummy recipes coming your way soon!

What I’m excited about:

Birthdays! There are so many people celebrating their birthdays starting today and into the next month. I love it!

What I’m watching/reading:My sister text me saying I had to watch this show because it’s the best one she’s seen in awhile. She was so right! Eric and I both watched it and loved it! SO GOOD!

 Also, football has been on a lot in our home and math manuals have basically been the extent of my reading for the month. 

What I’m listening to:


Matt Kearney.

What I’m wearing:

These pajamas! I also love these and these!

What I’m doing this weekend:Each year Eric’s parents get the the guys (and their families) who Eric played baseball with in college together for a picnic. Love this crew! And we have a wedding. Shocker. 😉 

What I’m looking forward to next month:We have a little getaway planned and I am SO excited! 

What else is new:

Some days I feel like there is a lot that changes each day and then day by day life feels so much the same. For now, I’m completely fine with that!

Bonus Question: What is your favorite fall recipe? Pumpkin Pecan Bars-- Recipe at: stephanie-spring.comMy Pumpkin Pecan Bars would have to take the cake this year. I know you are probably sick of hearing about them but I am not sick of eating them. 🙂 

Have a wonderful Wednesday! 

Let’s Talk + Entertainment

Today we’re talking all about our favorite entertainment! I’m simply going to break it down and can’t wait to see what everyone else shares. I’m in need of some new entertainment recommendations. 😉

Books: I’ve listed these before in my island post, here but also had to share a few others!I love all of these so much!

Blogs: Pink Pistachio, Momfessionals, Mix & Match Mama, Fraiche Nutrition, A Little Bit of Everything, Barefoot Blonde and the list goes on and on!

The other week I shared three of my favorite go-to movies that I could watch over and over again. 🙂

I love flipping through a good magazine once and awhile but definitely don’t have a go-to or fav. What are some good movies I should be watching or books I should be reading?!

Happy Monday! xoxo

Friday Favorites

Friday, I love you and I’m so glad you’re here. As always I’m linking up with Erika, Narci, and Andrea for our Friday favorites!

One.I got a little surprise with my new purchase of shampoo and conditioner the other week! They gave me a travel size of Orlando Pita Play Liquid Crown Multi Oil Concentrate and it is amazing! It definitely holds shine without making your hair feel heavy or greasy. Win-win!

Two.
I saw this Andrea’s blog and fell in love! Isn’t it adorable?! You can buy it here!

Three.

I was sick this week and ended up sipping a lot of hot lemon water with honey. Please and thank you! Always a favorite when I’m sick.

Four.
Pumpkin Pecan Bars--Recipe at: stephanie-spring.comI’ve been kind of obsessed with my pumpkin pecan bars.

Five.
screen-shot-2016-09-21-at-10-44-17-am

I randomly bought these pajamas the other day and have lived in them every since. They are extremely comfortable and cozy! Psstt.. they’re from Costco, here! I also love these and these!

Happy, happy, happy Friday!

4 fridays

 

Pumpkin Pecan Bars

Pumpkin Pecan bars--Recipe at: stephanie-spring.comPumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comI knew the cooler weather was quickly approaching, so I decided to dive head first into all things fall. I also knew the days would be fast paced and leave little wiggle room once the school year started. I’ve been on a bar kick and wanted to create a fall bar that didn’t take long to make and was good for me. It’s basically a fall party in your mouth. I’m slightly obsessed with them and you will be too after the first bite. 🙂
Pumpkin Pecan bars Recipe at: stephanie-spring.com Pumpkin Pecan bars Recipe at: stephanie-spring.comOh and that pumpkin smoothie in the background is right here for you!

And if you need to dress up your kitchen, I have that covered too with this. 😉


Ingredients:

  • 1/2 cup unsalted pecans
  • 1 cup unsalted almonds
  • 1 cup chopped and pitted dates
  • 3 Tbsp pumpkin puree
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 teaspoon nutmeg


What to do:

Pour the pecans and almonds into the food processor and pulse on a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse on high and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.


Coconut Bark

Coconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comCoconut Bark--Recipe at: stephanie-spring.comConfession: I used to hate coconut and have no idea when i actually grew out if it. I wish I could say it was more than just a few years ago but it wasn’t. I gradually incorporated it into things I ate and have grown to love it. In fact, I crave it and find ways to use it in any recipe!

These coconut cup concoctions are the perfect example of a late night craving creation. Sweet and savory, they are perfect for snacks at home or on the go!Coconut Bark--Recipe at: stephanie-spring.com


Ingredients:

  • 1.5 cups Bob’s Red Mill flaked coconut
  • 6 Tbsp pumpkin seeds
  • 3 Tbsp chia seeds
  • 6 Tbsp honey


What to do:

Preheat over to 325 degrees. Line a muffin tin with liners. In a medium sized bowl, combine all ingredients and stir until mixed well. Fill the liners half full. Baked for ten minutes. Let cool and then place in the refrigerator for one hour. You can choose to leave them in the liners or unwrap them. Store in an air tight container and keep in the refrigerator.

*Makes 12*