I know everyone is baking up a storm in their kitchen for the holiday festivities and I’m running behind! I wanted to post one last Thanksgiving related recipe before moving on to the Christmas holidays. Yes, I’m totally irrelevant. Please don’t mock me.
Around the Thanksgiving holiday time, it’s always the most chaotic time of the year. I have Chris’ birthday around that time, as well as my nephew and niece all a day or two apart from each other. This year for Chris’ birthday, we took a trip to Napa to celebrate. Then after the trip I had to prep for Thanksgiving. Last year we were in Mexico. We also moved into our new house so we didn’t really have our Thanksgiving dinner in our new home until this year. Having said all that, my blog took a backseat. Anyway, I hope everyone had a lovely Thanksgiving. I know we did. Our bellies were full!
In this household, we’re big coffee/crumb/streusel cake eaters. Actually, we love anything with crumb toppings. Muffins, bread, cakes. You name it, we love it. The more crumb the better! Cakes with layers and thick frosting, not so much. I love looking at them but eating them is another story, unless they’re *really* good and it has to be chocolate.
Oxtail soup has always been a favorite of mine. I didn’t grow up on it but I eat it often enough, as if I did. My sister made this dish for me years ago and ever since I always make it a point to cook it whenever Chris or I are sick with a cold/flu or when it’s cold out. It’s not a heavy or chunky soup, it’s a brothy soup with a ton of flavors. I always make a big pot of it but having it day after day can get boring and tedious.
Hello friends! Chris and I got back from our road trip Wednesday night. It has been so busy and chaotic that I haven’t been able to post until today. I’m playing catch-up now so apologies if you haven’t heard from me. I can’t believe we’re in mid November already! Wasn’t Halloween not too long ago?! I feel like I didn’t get a chance to do as much pumpkin related recipes as I’d like this year.
Happy Friday lovelies! I’m taking a few days off from the blogging world. And since we’re approaching the weekend, I thought I’d leave you with some tasty brunch ideas. Enjoy your weekend!
Happy Wednesday friends! I wanted to squeeze a few more pumpkin recipes in before the season ends so here’s another one. I’m not sure if the markets are still carrying pumpkin cream cheese. If they are, you should definitely buy a package and make this. I’m not big on cheesecake in general because they’re huge and so rich (I’m thinking Cheesecake Factory here…). I’m a firm believer in everything in moderation. But cheesecake bars, I love. They’re smaller and for me, it’s plenty to remedy any sweet cravings you may be having.
I’m not much of a kneader. Yeast and kneading terrifies me. I know it sounds silly but I haven’t had the best of luck with them. I will eventually get to them again but in the meantime, I like to take shortcuts. Pizza is always a good meal for when I’m lazy and don’t feel much like cooking. Yes, I can be a moody cook at times. But aren’t we all sometimes?
I originally was going to call this a breakfast cake but was worried no one would buy this as a breakfast cake since it’s full of candy. I suppose if you want it for breakfast, you could. Chris and I certainly did munch on this for breakfast with our coffee and it was delicious!
Remember my pumpkin chili? Well I took the leftovers and made it into a baked pasta dish. I love chili and all but having the same thing meal after meal can get boring and monotonous. This is before I learned about freezing chili. I’ll have to try that the next time I make a big pot. You can make this with any chili recipe, even canned ones.