Slow Cooker Loaded Potato Soup

posted on October 15 2014

I love this time of year. The beautiful colors on the trees, the crispness in the air, cooler weather and most importantly: soup season. Pack away your bathing suits, and pull out your cozy sweaters.

Last week I shared my first slow cooker recipe of the season: crockpot meatballs. Even though they can be made all year long, there's something about making them as the weather gets cooler. Those meatballs got me thinking on my next crockpot recipe.

Soup doesn't get much easier than making it in the crockpot. Prep the ingredients, toss it in the crockpot and let it go all day. It gives your home such a warm feeling, and fills it with a wonderful aroma. 

I took a look around my kitchen, checked the pantry and saw that I had excess potatoes hanging out in the basket on the counter, and there it was: slow cooker loaded potato soup! As much as Chris and I have in common, soup isn't one of them. So, this is a meal for me.

The base of this soup is...

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Fresh Raspberry Cupcakes

posted on October 13 2014

These fresh raspberry cupcakes are made purely from scratch with fresh raspberries. Fluffy, moist and exploding with raspberry flavor and *almost* too pretty to eat.

Waitttttt a minute. Raspberries? Yes. Raspberries. A question you may ask: why am I making an iconic summer flavor in mid-October after I made this, that, these, this, this, and oh-my-god these?

October is Breast Cancer Awareness Month.

1 in every 8 women develop breast cancer, and my cousin Nicole was one of those 8. These perfectly pink delicious cupcakes are for you. If I could FedEx one for you, it'd already be at your door.

Cancer doesn't discriminate. It doesn't care if you're just 35, or if you have 2 little girls at home to take of. There are many women (and men) that have fought breast cancer, but stories like this remind these fighters that they aren't alone in their fear, struggles, pain and scarring. No one is alone in their fight to survive another day.

Nicole was kind enough to...

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Crockpot Meatballs

posted on October 10 2014

You'd think with all the cupcakes I bake that it's what I eat on the regular. I'll admit, I have a big sweet tooth and we all know my love for spinkles. But, it's just not in the cards for me. Dream world.

These crockpot meatballs are one of my favorite meals. And, judging by the amount Chris ate, one of his favorites too. It's a good, fill-you-up kind of meal that you can put on the table without doing much work at all. That's the perk of a slow cooker = all the homemade goodness with almost no work. It's a beautiful thing.

(PS: See that board, it's my latest creation. More on that in another post.)

(PPS: here's the slow cooker I own -- nothing fancy. But, if Chris ever pops the question I will for sure be putting this slow cooker on our registry.)

This no-frills, non-complicated, good ole' classic meatball recipe will be your new favorite. It uses basic ingredients, most of which you probably already have.


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Homemade Macaroni and Cheese

posted on October 9 2014

It's taken me 3 years to publish this recipe. Why? I have no idea. It's so tasty, and brings you right back to your childhood. It's one of the first dishes I made Chris back in 2011.

I'll admit that I sometimes buy that glowing yellow macaroni in the box. I think I have a box or two sitting in the pantry as I type. And, while it's easy to throw together on a random night, nothing about it is real. Seriously.

While there are other alternatives, like grabbing a box of Velveeta cheese and melt it over some noodles, this recipe is the real deal. You know, the old school way of making it. 

Most people bake their macaroni and cheese, and while it's delicious, I don't do it in this recipe -- there's no need. It only takes 20 minutes from start to finish and you use only two pans -- one for the pasta, the other for the sauce. It's so creamy and such a pop of flavor. 

One of the great things about macaroni and cheese is...

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The Best Pumpkin Cupcakes

posted on October 6 2014

It's pumpkin time... again.

For me, it's pumpkin season all year long. The more pumpkin, the better. While I love summer tremendously, I am so excited for the cooler weather. I'm really looking forward to: cozy sweaters, fuzzy socks, pumpkin coffee (!!!), pretty leaves, crunchy leaves, and scarves. 

I'd like you to meet THE BEST pumpkin cupcake recipe. And, while that's a bold statement, it's true.

But why? Aside from being oh-so-delicous...

(1) Tons of cinnamon.

(2) Oil and pumpkin make them incredibly moist, without making it greasy.

(3) Super simple recipe. No mixer required!

(4) There is very little sugar which leaves room for sky-high frosting.

(5) Most important: doubles as a pumpkin recipe.

Yes, you read that right. This recipe doubles as a pumpkin muffin recipe. Because what's really the difference between cupcakes and muffins? This pumpkin cupcake/muffin recipe can do it all.

Here are just a few of the ways you can get creative with...

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