Pistachio truffle layer cake – pistachio-infused white cake layers filled with a whipped chocolate truffle ganache and frosting with pistachio swiss meringue buttercream.
How early is TOO early to start testing out cake recipes for your birthday?
Asking for a friend.
Caramelized roasted broccoli is topped with a spicy pecan salsa and cheddar cheese.
We were planning a major west coast vacation last year just as the pandemic hit. I remember being thisclose to buying plane tickets the week that the hospital I work at issued travel restrictions for all of its employees, which essentially made going anywhere impossible unless you wanted to take two weeks of unpaid leave on your return. It was March and my husband was like, yeah but SURELY we’ll be able to travel by June.
Bahahahahahahah. Oh how naive we were.
We still talk with sadness about how much fun we would have had on that trip (though to be honest, I’m not too torn up about evading a 6+ hour plane ride with Miss Remy), and mostly I think about how much awesome food we missed out on eating.
Decadent butternut squash, taleggio, and sage risotto filled with rich flavors and cubes of sweet winter squash.
Date night at home!!! (ie every night lolz)
Things are about to get fancy around here.
We’re breaking out the stinky cheese, we’re standing over a pot on the stove stirring risotto for an eternity (okay, twenty minutes), we’re pouring XL glasses of wine….all while wearing our best athleisure wear and a sports bra.
This is the life.
Literally just started off my day with eating actual cake for breakfast, so you know it’s going to be GREAT!!
I’m also already thinking about all of the veggies I’m going to be eating for lunch, so no one panic. Everything with be okay.
This week’s meal plan is totally delivering on that front. Here’s what we’re cooking!
Happy eating!
Banana bread scones topped with a chocolate tahini frosting – the perfect indulgent weekend breakfast!
Buckle up kids, I’m about to blow your banana bread-loving minds.
No one can deny that 2020 was alllllllllll about the banana bread. (Okay, AND the sourdough but I’m just not there yet, despite having bought all the sourdough-making supplies and swearing that I’m finally going to get a starter going every weekend. Since March.)
2021 – going to be all about the banana bread SCONES.
Seriously. I’m calling it now.
Smoky poblano peppers stuffed with a cheesy pinto bean and corn mixture.
I can’t tell if it’s Inauguration Day or Christmas!!!
Feels like both.
So I’m gifting myself the present of cheesy beany hearty smoky spicy stuffed poblano peppers. I have a feeling you’re gonna want one too.
Welcome to Eats Well With Others, where we take a vegetable-and-cupcake laden approach to life (always with a bit of laughter on the side)!
