RSS Feed

Blogging 2.0?

Posted on

With my most stressful academic year (thus far!) coming to a close, I think it’s time we started blogging again🙂 I know we both have incredibly busy summers ahead of us, but documenting them shouldn’t be too bad…😉 Cassie, I challenge you to at least one post a week of what’s happening today in YOUR town!



Posted on

It seems that I have set too high of goals for myself. This semester has been much more difficult than I thought it would be, and I simply don’t have time to blog. Not that I’m wasting my time doing other things. I’m so busy that I go an entire day with only eating one meal. For some people that may be normal. But as anyone who knows me personally knows, food is one of my top priorities. So knowing that my eating is suffering, it’s no wonder I’ve been lacking on the blogging front. For my own sanity, I need to take a hiatus from regular posting until the semester cools off. I do plan on posting, but it won’t be every Sunday like before. Don’t get too mad at me, please🙂


Pinterest Week Eight: Whole Wheat Crackers

Posted on

This was my first time making crackers…well, not really. I made crackers once before, but I didn’t roll them thin enough, so I ended up with flatbread. It was still really good though! These were genuine crackers. Crunch, salty, the whole deal.

I was inspired by this recipe over at 101 Cookbooks. I didn’t have semolina flour, so I just used all whole wheat. One thing to note about these crackers–they taste terrible if you don’t let them cook enough. Something about the wheatiness of them makes them nasty if you don’t let them get crispy.

As someone who frequently takes things out of the oven before they are done, this was tough for me. (For whatever reason, I can’t stand when I let something burn. I can’t count how many times I’ve taken things out that weren’t fully done, only to have to put them back in later.)

I topped each “sheet” of crackers with something different–meaning all of the different spices we had around the house. My favorite was just salt&pepper, with a second favorite of chili powder. Nathan enjoyed our mesquite dusted crackers. We had a nice meal of crackers, hummus, and a large plate of fresh vegetables.

photo (12)


I would definitely encourage you to make these crackers. It’s so simple and a very small time commitment!


Pinterest Week Seven: Pita Bread

Posted on

I pinned a recipe for pita bread from King Arthur Flour for two reasons: the five-star rating and my love for anything that goes on top of pita bread. Let me tell you, this recipe did not disappoint. My only word of advice is to watch them closely when they bake. Four minutes actually ended up being the perfect time for mine, not five. I did not move them to the top rack like the recipe instructs, either. About half of mine puffed up huge and the other half just had air pockets throughout. All of them turned out deliciously soft and moist!

Forgive the first photo; I was so anxious to try them that I didn’t take time to take a good photo!


For supper, Nathan and I each had a pita with some smoked mozzarella warmed in the oven, then topped with lettuce, tomato, sprouts and the smallest bit of Italian dressing. It was delicious.

I hope you try making pitas! Let me know if you do (or if you have)!


Pinterest Week Six: Homemade Caramels

Posted on

I pinned a recipe that eventually traced back to the kitchn. Their instructions were the most helpful of all the blogs I found. If you plan on making caramels for the first time like I did, definitely visit their site! Without their pictures, I would not have been successful. But……the caramels turned out wonderfully! My first attempt at candy making is definitely better than edible; they are desirably edible, haha. Here’s about half of the batch. Nathan got to the first half before I could take a picture🙂


I took this photo one morning when I was walking to class in the snow a few weeks back. Isn’t Eau Claire gorgeous?Image

Pinterest Week Six: Coffee Cake Muffins

Posted on

These not-so-little delights are perhaps my favorite thing I have made in my Pinterest journey thus far. They were so good that I didn’t even get a picture before they were gone! I found them here and I would recommend you read the directions carefully. They get a little confusing at parts. I, for example, did not see that I was supposed to use a jumbo muffin pan, not a regular muffin pan… whoops. That led for some spillage and some hugely misshapen muffins.  But they were still delicious! Also, heap the streusel on there! The two delectable layers definitely rewarded the effort of making it🙂 I’m definitely making these again!


P.S. Check out the pictures of the muffins on her blog.

P.P.S. Wipe that drool off your face😉

Pinterest Week Five: Maple Cookies

Posted on

My favorite flavor is maple. Hands down. And I didn’t even discover it until I had a maple doughnut at the cafeteria last year when I was living in the dorms. Ever since, I’ve been trying to consume all the maple flavored foods that I can.

Just to establish for you my love of maple:

My favorite place for coffee in Eau Claire has a maple flavored latte. Normally I’m one for just a cappuccino and letting the coffee speak for itself. I cannot pass up this maple latte though, regardless of the time of the year. I will buy a maple doughnut even if I’m not really hungry, just because I love maple that much.

Needless to say, when I saw these maple cookies over at Sweet Pea’s Kitchen, I could not resist. I did not have the adorable maple cookie cutter that she had, so I just used a mason jar ring. Since the cookies were so big, I decided not to make sandwiches of them and just use the filling as frosting. The filling/frosting was my favorite part of the whole thing! It was thick and buttery and worthy of a cupcakery’s frosting. Seriously, it was simply delightful! My batch of cookies made about 16-18, but it’s hard to say because Nathan and I dove in to them right away🙂. The apartment smelled so wonderful and full of maple that we just couldn’t wait!

When I make these again (yes, when, not if), I will double the filling recipe.



Get every new post delivered to your Inbox.