A while ago, I posted my cutting board on Instagram with a whole slew of beautiful ingredients straight from our garden (minus the garlic & onions - haven't tried growing them yet). I wish we could eat straight from our garden all year long. There's such a rewarding feeling that comes along with slicing up your very own tomatoes, carrots, and other beautiful vegetables from my own garden, and tossing them into dinner for my family. It's something I dream of throughout the frigid winter months, and promising springtime. Now that's it's Fall, we get to roll in all the bounty our garden has produced! This soup has been made several times, and uses up a ton of fresh tomatoes, basil, and carrots.
Fast forward a few (ehem) 10-something years, and I still crave those cookies. I never buy them, though, because I seriously can't trust myself with them...
Unfortunately, if you're familiar with the oven and a recipe, you can easily talk yourself right back into eating them - after you smell them baking in YOUR oven! And transforming them into a Fall celebration by incorporating pumpkin spices, cloves, and 100% pumpkin puree...
... you have yourself a dang good cookie to
stuff your face with share with your friends and family this beautiful Autumn season!
Yet another zucchini recipe birthed in my mission to use up whatever zucchini we're able to snag from the garden. I know my son and husband hate zucchini, but I have been on fiery quest to find a way to get them to eat it. Let's just say... this was was right on target! They were close enough to chicken nuggets to convince them to even try it, and that in my book is a win, my friends.
I've been wanting to make homemade peanut butter cups for some time now. That sweet & creamy peanut butter filling and the way that soft chocolate melts all over my hands is something I am borderline addicted to. Around Christmas, Halloween, and Easter, peanut butter cups are a must at our house. Never, though, have I had the guts to make them at home... let alone shove a giant slice of Fall right into the filling...
I know we're all probably getting super sick of zucchini. I know I was, but I had a pile of zucchini in the kitchen to eat from the garden, and was completely determined to not waste any of it. Sound familiar?
Turns out, my husband and son hate zucchini with a fiery passion. I ended up eating zucchini noodles on almost a daily basis to try to deplete the stockpile of zucchini on our kitchen counter. Unfortunately, I still had about three giant ones I needed to eat, and they wouldn't fit inside my veggie-noddle maker. So I knew I needed to roll up my sleeves, and get this zucchini thing done asap - and in a way my husband and son would actually try.
This was by far the easiest one of the three brand new recipes I want to share with you. And when I say easy, that's probably the hugest understatement of the year. This was RIDICULOUSLY easy, especially if you have a rice cooker.