This week was a whirlwind! SO thankful for Friday and the weekend. 🙂 As always I’m linking up with Erika, Narci, and Andrea for our Friday favorites!
One. This Pumpkin Fluff recipe is perfect for any fall occasion. It only requires a few minutes of preparation and very little clean up. Whether it’s a birthday or festive gathering, this will surely be a crowd favorite!
1 8 oz. container cool whip
3 tsp pumpkin pie spice
What to do:
Mix all ingredients in a bowl. Keep in the freezer until it is time to serve. Serve with Nilla Wafers or any cookie of your choice!
Two.Eric’s birthday was on Wednesday and I loved celebrating him. 🙂
Three.I know I’ve talked about this perfume time and time again but it felt like it was worth repeating. I have been wearing it for years and feel like you should too. 🙂
The fact that I get to sleep in on Saturday. Yeah, that’s definitely a favorite. Amen.
Five.I have been debating about buying TOMS wedges for weeks but I need your opinion! Thoughts?!?
I 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. 🙂
Oh 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. 😉
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.
Confession: 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!
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.
Over the years, I’ve come to enjoy the overall experience of food, just as much as the dish itself. The presentation, atmosphere and quality of food play a significant role from the first bite to the last. However, you don’t need to be at a fancy restaurant with a master chef to set the stage for precious memories to be made. Your kitchen is the perfect backdrop, and your family is the best crew to help! Also, never underestimate the power of simple ingredients! As far as I’m concerned, creativity always gets bonus points in my book!
That being said, you know how I couldn’t stop talking about these?! Those bars that we’re just so delectable for an on-the-go snack or for your afternoon quiet time were made over! I’ve created a copycat of a copycat and I’m so glad I did! The hardest part: I’m not sure which I love more, the bites or the bars?! The same, clean and nourishing ingredients, are transformed into edible bites that show you a different experience but will still have you reaching for more. Buy these five ingredients, gather the ones you love, and create some memories surrounding your kitchen. 🙂
3/4 cup unsalted cashews
1/2 cup unsalted almonds
1.5 cups packed pitted dates (I cut the dates in half so they could be packed better)
3 Tbsp fresh lemon juice (about the juice from one lemon)
1/4 tsp salt
What to do:
Pour the almonds and cashews into the food processor and pulse a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse a few times 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. Roll into about one and a half inch balls and place in pan. Put in the fridge for about an hour. Store in an air tight container in the refrigerator or counter.
Avocados should possibly become their own food group in our household for how often we buy them. We don’t just frequently buy them, we buy them in bulk to always have them on hand. I’ll thank Costco for that brilliant idea of bulked food items. Please and thank you, even for a family of two. 🙂 When you have four ripe avocados, what’s a girl to do other than make guacamole, that Eric so sweetly pointed out, is my own take on guacamole for how simple it is compared to a “standard” recipe. I grinned because that’s exactly what I love about it. The simplicity.
With just a touch of vegeanise to a bowl of avocados, it creates a guilt free side dish and dare I say condiment?!! to your next burger or taco! It’s light and flavorful with room to be mixed and matched with other foods but content on its own, all the same. When people ask what’s in it, I can’t help but blush because it sounds too simple. Two simple ingredients and one to sprinkle on top are all that is needed!
Cut and peel four avocados. Place into a large bowl. Use a fork to mash together until semi-smooth. Add one Tbsp of Vegenaise. Mix together with a fork or spoon. Sprinkle with salt and pepper to taste.
Tips and tricks:
Add lemon or lime juice to preserve the guacamole.
Adding one or two of the avocado pits, makes it last longer. You can even leave them in when serving to make it last while it sits out!
This basic recipe can have tomatoes, onions, garlic powder, or garlic salt added to your desired taste. It’s a great recipe on its own or mixed!