Everyone loves the combination of chocolate and peanut butter – especially in cake form! This chocolate and peanut butter goober cake has layers of peanut butter cake alternating with dark chocolate ganache and a light peanut butter frosting.
Chocolate and Peanut Butter Goober Cake

I know everyone’s all carrotcake carrotcake carrotcake for Easter., but I’m over here like peanut butter and chocolate FOR LYFE.

It should seriously be an everyday occurrence. And if not every DAY (because let’s be real, my metabolism just couldn’t handle that) then at least every weekend.

Let’s do it!!

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A cozy one pan creamy feta, tomato, and chickpea Israeli couscous casserole – the perfect comfort food for spring!
Creamy Feta, Tomato, and Chickpea Israeli Couscous Casserole

This is like bowl food meets baked ziti meets SPRING!!!

Except without ziti or pounds of cheese or, errrm, a bowl.

Do you follow?

(PS: THIS IS WHAT HAPPENS WHEN YOU PLAY DISNEY PRINCESS CANDYLAND TWELVE TIMES A DAY. Your mind turns to complete and utter absolute mush.

Case in point.)

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It’s April and I’m sipping my morning coffee while Charlie Brown’s Christmas is on in the background. Having kids is so weird!

Really I should be planning for Remy’s third birthday, which is in TWO WEEKS. I think we’re going to end up having four parties for her, which is insane – a kids party for her and her friends, a party with my family, a party with Mike’s family, and then a cake on her actual birthday. She still insists on having a “red cake”, but I’m seeing this as an opportunity to make a whole slew of different cake flavors for her multiple parties. Maybe the funfetti sheet cake from Christina Tosi’s latest cookbook…I think that HAS to make an appearance.

Here’s what we’re eating this week:

  • spring farro bowls with lemon tahini dressing (so purrfffeect for meal prep)
  • slow cooker smoky vegetarian chili (dying over this)
  • pesto quinoa salad (yaaassss)
  • thai tofu zoodle soup (eat the rainbow!!!)
  • sweet potato tostadas (lurrvveee)

Happy eating!

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Straight from the Smitten Kitchen Every Day cookbook, these blueberry muffins have the perfect blueberry:muffin ratio and make for a delicious breakfast treat.
Perfect Blueberry Muffins

It’s been a bit of a state of breakfast doldrums around here.

Probably my fault since I woke up one morning a few months ago and up and refused to make Remy her weekly batch of French toast. Call me a bad mom, but I just couldn’t anymore!! I felt like I was feeding her carbs and eggs and cream and not a single nutritious thing for breakfast (the only time she’ll reliably eat anything!!). She took the change surprisingly well for a toddler who tantrums at just the hint that I’m going to do something she disagrees with, and since then it’s been yogurt + peanut butter + fruit on a daily basis.

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A simple side dish of roasted asparagus with buttered almonds, capers, and dill.
Roasted Asparagus with Buttered Almonds, Capers, and Dill

It’s 2019 and there’s seriously still no better way to eat asparagus than simply roasted with olive oil, salt, and black pepper.

Especially the really skinny asparagus, which get SO crisp that you could confuse them for french fries.

(At least that’s the argument I continue to try to make to my toddler. She’s not buying it.)

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Happy Saturday!

We have a busy weekend filled with a toddler birthday party for one of Remy’s friends from daycare, an Alice in Wonderland dress-up tea party we’re going to tomorrow, hopefully a run in blissfully warm (but not too warm) weather, and lots of GOOD FOOD obviously. I’m suffering from a spring cold, but hopefully that won’t slow us down too much.

What are you all up to???

As usual, today is meal plan day! Here’s what we’ve got:

  • ONE POT coconut mung bean stew (cozy!)
  • vegan enchiladas with cashew sour cream (could eat the whole pan)
  • roasted sweet potato kale salad with avocado and jammy egg (sign me up!)
  • avocado toast with smoky black beans, spinach, and eggs (avocado toast, FTW!)
  • kale salad with sweet potato and lentils (fave!!)

Happy eating!

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