When life hands you lemons, serve them up on a plate with the best lemon poppy seed bread.
A big thank you to Nellie’s Free Range for sponsoring this recipe, the best lemon poppy seed bread. All opinions are mine alone.
This year has been a wild ride so far, hasn’t it? I think every single person could come up with an example of how this season has come with so many hardships…but also so many blessings.
I am so grateful that my family is healthy and spending lots of quality time together. We’ve spent a lot of time baking lately, which inspired this sweet and sour recipe: The best lemon poppy seed bread.
Cinnamon Eggnog Bread is a Christmas favorite. Great for breakfast, dessert or gifting!
2/3 cup sugar
3 tablespoons cinnamon
2 tablespoons shortening
2 tablespoons light corn syrup
¼ teaspoon vanilla extract
CINNAMON EGGNOG BREAD
2 Nellie's Free Range Eggs
1 cup sugar
1 cup eggnog
1/2 cup oil
1 teaspoon vanilla
2 1/4 cups flour
2 teaspoons baking powder
Dash of ground nutmeg (to taste)
1/4 - 1/2 cinnamon chips
1 cup powdered sugar
3-4 tablespoons eggnog
Combine ingredients, mixing with a fork until well combined.
Place parchment paper on baking pan, then spray liberally with oil.
Press the mixture onto the parchment paper in a thin layer (about 1/4").
Bake at 225º for 30 minutes, until the mixture has baked into a solid layer.
Allow to cool, then cut cinnamon into small pieces.
Add to oatmeal, breads or sheet pan pancakes.
CINNAMON EGGNOG BREAD
Combine eggs, sugar, eggnog, oil and vanilla extract in a large bowl.
Combine flour, baking powder, and nutmeg, and add to the egg mixture slowly.
Once well combined, add cinnamon chips, to taste.
Pour in to a greased and floured loaf pan. Bake at 350º for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
Let cool. Remove from loaf pan and drizzle liberally with eggnog glaze.
Whisk ingredients together, then spoon generously on Cinnamon Eggnog Bread.
This recipe, Cinnamon Eggnog Bread, was sponsored by Nellie’s Free Range. All opinions are my own.
One of my very favorite treats of the holidays is eggnog. So, as I thought about new recipes I wanted to try this season, this ingredient was at the top of my list. I’m happy to report that this new recipe, Cinnamon Eggnog Bread, is a real winner. It combines the sweet taste of eggnog with dreamy pockets of cinnamon throughout.
Ready to try it for yourself? Keep reading, and I’ll show you how!
It’s that time of year, where I begin over-thinking gifts. Guys, I struggle with gifts giving…which is why I love passing along inspiration when it strikes me—hostess gifts, teacher gifts, or neat ideas for those “favorite things” gift exchanges. Today I’m sharing a few of my favorite things; simple but perfect gifts for the cooking enthusiast in your life.
KID-FRIENDLY, NUTRITIOUS LUNCHBOX RECIPES PACKED WITH FRUITS AND VEGGIES
A big thank you to Juicy Juice for sponsoring these lunchbox recipes. All opinions are my own.
One of the biggest challenges of the back to school season is packing lunches. We pack our own lunches most days to keep lunchtime affordable and nutritious – while making sure their bellies full for the afternoon of learning ahead! Today I’m sharing two of our favorite lunchbox recipes that can be prepped ahead of time: Savory Veggie and Cheese Muffins and Fruit Leather.
Perfect for an easy and filling breakfast, or to pack in lunch, these sheet pan pancakes will make your school day morning prep a little sweeter.
2 3/4 C. flour
1/2 C. sugar
1 t. baking powder
1.5 t. Baking soda
1 t. salt
2 eggs, whisked
1 t. vanilla extract
2 3/4 C. buttermilk (you can sub 2 ¾ C. whole milk with 2 ⅔ T. lemon juice)
2 T. butter, melted
Mix-Ins, to taste (per quarter sheet):
1/2 C. blueberries
1/2 C. strawberries
1/2 C. mini chocolate chips
2 t. light brown sugar
1 t. ground cinnamon
Confectioner's Sugar to garnish
Preheat oven to 425º. Line large bar pan (approximately 10.5"x15.5") lined with parchment extending over the edges.
Whisk together flour, sugar, baking powder, baking soda and salt. Whisk in eggs, buttermilk, butter and vanilla until just combined. Batter will be slightly lumpy. Fold in berries, chocolate chips, or other mix-ins of choice and pour into lined pan.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Time Saving Hacks
For a shortcut, prepare the pancake batter using 4 C. pancake mix combined with 2 C. milk and 4 eggs.
Freeze leftovers in a ziplock, using parchment between layers. Microwave for a hot breakfast, or add to a lunchbox to thaw by lunch.
Perfect for an easy and filling breakfast, or to pack in lunch – Easy Sheet Pan Pancakes will make your school morning prep a little sweeter.
A big thank you to Nellie’s Free Range Eggs for sponsoring this recipe for Easy Sheet Pan Pancakes. All opinions are mine alone.
As much as I love to cook, there are a few things I’m just lousy at in the kitchen. Generally speaking, any food that requires careful flipping in order to create a perfect golden brown is out: grilled cheese, quesadillas, and of course, pancakes. If you don’t like them slightly charred, you don’t want me making them. That’s why I’m super excited about this recipe that we’ve been making for quick and easy back-to-school breakfasts – Easy Sheet Pan Pancakes.
25 Simple Crock Pot Soups, Stews, Chilis and Comfort Foods for Fall and Winter.
On a brisk fall or winter day, there is nothing quite like the feeling of coming home to the aroma of dinner in the crockpot, ready to serve. From hearty soups, stews and chili, to pastas and your favorite beef and chicken comfort foods, I’ve got 25 easy slow cooker recipes for fall – and you’ll want to try them all!
This post, my summer routine as a work from home mom, is sponsored by FAGE; however, all thoughts and opinions are my own.
Last year, I wrote a post my daily routine as a work from home mom. I was a little surprised by how many of you were interested in the ins and outs of my typical day. Because my children are all school age, that routine changes significantly in the summer! Today I’m going to share my summer routine as a work from home mom.
Is anyone else out there sticking with their healthy eating resolutions for the year? I’m a little behind the ball and just starting to make improvements to my diet. I tend to get really bored when I try to eat healthier, so I’m constantly trying to switch things up. Today, I’m super excited to share my latest healthy recipe – an amazing Avocado Egg Salad.
The Avocado Egg Salad is a rich, creamy recipe that’s perfect as a side dish, or for a protein-packed lunch.
A big thank you to Chicken of the Sea for partnering with me on this post about my daily routine as a work from home mom. All opinions are my own.
Earlier this year I posted about all the ways I make a full-time income from home, and ever since then I’ve gotten a lot of questions about how I make it all work. As it turns out, there are many of you who feel the same way I do about wanting to do it all – work from home while being more present for family.
I’ll be honest – it’s been a nutty year of trying lots of new things and trying to balance it all, but I wouldn’t have it any other way. (…Unless being independently wealthy was on the table…then I’d totally take that.)
Today I’m sharing my daily routine as a work from home mom – which, as you’ll read, changes every single day.
What does my daily routine look like?
4:00 a.m.: Alarm goes off. Nope – not a typo!
I get dressed, make myself look (somewhat) presentable, grab a quick cup of coffee and head to my office to prepare for the first appointment of the day.
4:30 a.m.: Begin my morning side hustle: teaching ESL classes online. I love this work because it it’s fun and stress-free, and gives me the consistency I don’t always have with freelancing and blogging.
7:30 a.m.: Help my kids with the last of their morning routines, like brushing hair, signing forms, and packing lunches.
This post is sponsored by Tyson Foods, Inc. but the content and opinions expressed here are my own.
Can you feel that? The chill in the air is already creeping in, and so are the Halloween decorations in every store I visit. As you’re well aware, I’m not a big fan of fall, but the holidays of the fall and winter seasons sure make the nip in the air a whole lot more tolerable.
While I do love delighting my kids with a fun themed meal every Halloween season, I don’t always have the same zest for pulling off the details.
Today I’m sharing my lazy mom’s guide to Halloween Dinner. I’m including three, super-simple ideas for pulling off that cute themed dinner, without the prep.
That’s right: if you’re decidedly *not* a Pinterest mom, this post is for you.
The Right Amount of Tart & Sweet for the Perfect Summer Treat
A big thanks to GiftsForYouNow.com for sponsoring this Lemon Vanilla Ice Cream Recipe. All opinions are my own.
As the saying goes: When life gives you lemons…make a creamy, homemade Lemon Vanilla Ice Cream. Just the right amount of tart and the right amount of sweet for the perfect summer treat. Serve it up on a sugar cone, or in a glass of lemon-lime soda for a refreshing summer ice cream float.
The Flavors of Deviled Eggs and Pasta Salad Take Your Favorite Summer Side Dish Up a Notch.
A big thank you to Nellie’s Free Range Eggs for sponsoring this recipe, Deviled Egg Pasta Salad. All opinions are mine alone.
It’s finally feeling like summer here in the Midwest: school is out, and temps are finally heating up. That means we get to escape to the great outdoors, to enjoy meals on the patio and schedule picnics and potlucks with friends. Recently, I experimented with a new side dish that our family is loving lately – Deviled Egg Pasta Salad. It combines the creamy, rich flavor of deviled eggs with the crunchy goodness of your favorite pasta salad.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SweetenYourSummer #CollectiveBias
It’s been awhile since I shared some recipes, and this week will be filled with them! Today’s recipe is inspired by the upcoming month. We have a lot of family birthdays in July, and in this household, Both Eve and I have our special day.