Here’s what this past week looked like:
Making pie crust for an apple pie…and then realizing I didn’t feel like peeling apples.
(it’s in the freezer now!)
Casey’s favorite smoothie involves bee pollen.
Family drive.
COOPER TURNED SIX THIS WEEK!
I love lists, Friday!
- Makes me wonder what Cooper will discover about us 🙂
- I am always hungry so I understand.
- Skills We’ve Lost to Technology. I don’t remember phone #s….sigh.
- Choose Happiness!
- I loved reading this essay on marriage.
- Ira Glass! I want Cooper to be Ira Glass for Halloween.
- I appreciate Grace’s positivity with Blogger Burnout. It’s a real thing!
- If you travel on an airplane, you can relate to this. Also- THIS.
- Speaking of airplanes… this looks pretty amazing.
- This pizza looks bomb.
- How to Store Food.
- 10 Things You’ll Learn in Culinary School.
- They’re right. This text response IS GOLD.
- Sweet potato noodles? Color me intrigued.
- How did I not know that Ben & Jerry’s had a Schweddy Balls flavor??!!
- Spider Doughnuts! What a clever idea.
- How yummy does this soup look?
- Grilled Cheese love for YOU and YOU!
- This oatmeal is calling my name.
- San Francisco: One Second Shots (SO GOOD)
- Irish People Taste American Junk Food for the First Time. The commentary is hilarious.
Make Great made my Banana Walnut Granola
Hey! If you make a recipe from Shutterbean, will you post it to your Instagram and hashtag #shutterbean? I love seeing Shutterbean recipes all over the world! xo
Pesto Toast
Pesto + Sourdough Toast + Parmesan Cheese. You could really make a meal out of it, but sometimes you just need a little something something that satisfies your savory crunchy snack needs. When we have a loaf of sourdough, which is like almost always, I take the small pieces that don’t make for good sandwiches (because they’re soooo small!) and turn them into pesto toast. Sometimes they’re oh I just need a little bit of peanut butter on toast toasts. Anyways, don’t forget about pesto toast!
Pumpkin Spice French Toast
New post! Pumpkin Spice French Toast
I love french toast. I always have and always will. I almost never order it when we go out to eat because I will eat all of it. It’s also because half way stuffing my face with french toast, my inner food voice is like WAIT we wanted savory for breakfast! What are you doing?! And then there’s this little feeling of regret. Regret that I should have ordered a side of bacon.
Cooper is also Team French Toast; I love that about him. Even though he’s totally picky and won’t eat things like PASTA, I know that he does carry the bread gene and that makes me happy. Casey is not a fan of custardy egg things. Womp womp. He’s definitely warming up to mushrooms so there’s maybe there’s hope?
A few weeks ago I bought a loaf of brioche bread to make french toast. I’m surprised that I had the willpower to actually make french toast. Brioche and challah both make me weak in the knees. I grabbed a jar of pumpkin butter, added extra cinnamon and pumpkin spice to my french toast custard base and whipped up these hearty/eggy/pumpkin spice french toast slices. Because I like to push things over the edge of deliciousness, I made a batch of pumpkin cream cheese. A little dollop on top of the french toast and a drizzle of maple syrup and all is right. Hello, dreamy Autumn breakfast! I am so into you.
Stuffed Mushroom Rolls
I bought pizza dough at Trader Joe’s this week thinking I’d make pizza. But then life got in the way and Casey took Cooper out to pizza and they came home with a crazy amount of leftovers which meant I’d have to repurpose the dough in some other fashion.
I thought about the garlic butter rolls I made with pizza dough (FOUR) years ago and how popular they were online & in my household. But this time I stuffed them with mushrooms and CHEESE because MUSHROOMS AND CHEESE. Winning combo if you ask me.
It’s the time of year where I want mushroom EVERYTHING. The mushrooms inside these rolls are super garlic-y and have an injection of herbs and creamy Parmesan to make them EVEN BETTER. If you’re looking to make an easy dinner, these would be fantastic with a side of marinara or better yet a little saucer filled with alfredo sauce. Just add a salad to round it all out. I grilled some leftovers on our panini press and served them with eggs & spinach for Sunday breakfast this past weekend. They were crispy perfection.
