We live in a part of the country (Tennessee) where we can comfortably grill outside at least 6 months of the year. However, my favorite time of the year to grill is now – the last month or so of summer, when the weather is starting to cool down just a bit. The daytimes are still hot, but the evenings start to get that slight cooler feel of fall. That hints that autumn is just around the corner, and motivates me to use the grill as much as possible while we still can. So, for one of our many grilled-out meals recently, we gave a new recipe a try – these Asian Sesame Beef Skewers. And they were SO wonderful that I wanted to share the recipe right away so y’all can give them a try soon, too!
These skewers were AMAZING. The marinade is wonderfully flavorful and complex. It has saltiness + sweetness from the soy and sugar, some punch from the garlic, ginger, and red pepper, and great depth from the sesame oil. The sticky, delicious marinade caramelizes beautifully on the grill, leaving super scrumptious, charred grill marks. While I thought I made enough for leftovers, these were so tasty that we literally gobbled down every last bite. This fabulous recipe is going on regular rotation in our household + I hope y’all love it as much as we do!
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We’re still in the midst of the hot, humid Nashville summertime, and there are few things that are quite as refreshing in hot weather as a frozen treat. Ice cream, frozen yogurt, popsicles and slushies – I love ‘em all this time of year. So, I thought recently, what a perfect time to finally give my new(ish) ice cream maker a try! I looked up a ton of possible ice cream and fro yo recipes, and settled on this Raspberry-Chocolate Chip Frozen Yogurt. Berries and chocolate are one of my all-time favorite combinations, so I had a good feeling that this would be a success.
And y’all, this frozen yogurt turned out SO deliciously. Such a fabulous recipe to break in my new ice cream maker! The naturally-tart raspberries mean that this frozen yogurt isn’t overwhelmingly sweet. The tart berries balance wonderfully with the sweet, rich chocolate chips and the slight tang of the yogurt. The texture is also perfect – not quite as icy as sorbet, but not quite as creamy as straight-up ice cream — it’s about halfway in between, which I love. And did I mention that it’s pretty darn healthy? With less than 150 calories per serving, but 4 good grams of protein, you can enjoy this scrumptious frozen treat without having to feel guilty about it. You can’t beat that!
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I can’t believe that my last Fearless Baby update was in February, when she was 8 months old. How time flies! While 13-month-old Baby has the same silly, happy-go-lucky personality now as she did when I did that last update, she has changed + progressed in so many significant ways.
First, we’ve had some big milestones! At my last update, Baby was just on the verge of crawling. Now, we have a very confident walker on our hands! She gets *such* a thrill about being able to walk around the Farmer’s Market / library / grocery store with us, instead of having to be carried. Our next big change is: teeth! Baby had NONE at my last update, but these days, she’s up to 10 teeth! And with that, came a big change in her eating habits. No longer does she eat purees or ‘baby food’ – she eats 100% ‘regular’ food now, usually having the same things for meals that we do. She’s turned into quite a food lover, + is a big fan of pasta, slow-cooked meats, anything dairy (especially cheese + yogurt), lots of grains (like couscous, farro, + rice), beans, fruits, veggies, smoothies, + more. It’s so fun to introduce her to new foods, + I am so tickled that she likes my home-cooking so much. =) The last big change has been communication. She has become so good at communicating in a combination of words/sounds, sign language, and pointing. It’s amazing how much we can understand each other!
These last few months have been SO incredibly fun, and she has done a ton of growing up, becoming less baby and more toddler with each passing day. I’ll do another update here with pictures when she’s 18 months old! If you’d like Fearless Baby updates before then, you can follow me on Facebook, Instagram, and Twitter, where I post lots about the little lady!
I have very fond memories of breakfast pastries. Growing up, every once in a while as a treat, my dad would drive to the local bakery and come home with AMAZING freshly-made pastries and danishes for our breakfast. My personal favorite was a round-shaped one with raspberry, cherry or cream cheese filling in the center, drizzled with a super sweet, super delicious glaze. Mmmmm. I found myself thinking about those wonderful childhood pastries recently, so, one quiet weekend, I decided to try my hand at making homemade breakfast pastries for my family.
I made the dough on a Saturday morning, shaped + baked the pastries on Saturday evening, then made + drizzled the glaze over ‘em on Sunday morning, right before we ate them. And y’all, I’m pretty darn pleased with how my first foray into pastry-making went! The dough is delightfully soft, buttery, and just perfectly sweet. Paired with the delicious cherry and/or cream cheese fillings, and the fantastic glaze, these were such a fun treat. The only thing I didn’t like? The insanely large size. I expected them to shrink up a lot while baking, so I made them HUGE. Well, they didn’t shrink up at all, so I was left with gorgeous, but humongous pastries. Next time, I’m going to make them a more reasonable size, which should make the ratio of pastry to filling perfect. They really were super delicious, so I’m looking forward to perfecting them the next time around! =)
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