Lately, our weekend tradition includes going to the gym for a little bit, and then having breakfast together- in our workout clothes like typical Austin people, except we actually just came from the gym. This weekend, there weren’t any parking spots near the bagel place, so we decided to make some breakfast at home instead. We went with our specialty- biscuits. I got a super cool hexagon shaped cutter for Christmas that I was excited to try, and I love the cute little biscuits it made!
I made some burritos for our freezer, and now I feel like the most prepared person in the world. All ready for lunches. Just add some avocado.
Underneath that foil (or in that plastic bag after I ran out of foil), is:
- A burrito sized tortilla
- Refried beans
- Some cheese
- Some of that frozen southwestern corn with the pepper and onion bits in it
- And some salsa mixed with plain greek yogurt
So now you can feel like the most lunch-ready person in the world too! Does anyone know if lettuce freezes well?
I have the best memories of baking with my ma at all times of the year, but holiday baking is always special. There is just something about a big plate of beautiful cookies at Christmas that bring out the warm fuzzies.
If you are in the market for some cookie recipes, check out my list of 100 cookie recipes here. Now that I am looking through the list, I might make a batch of these animal cookies to give to the little ones I babysit.
I received some lovely whoopie pie pans for my birthday. I had super grand plans for some holiday whoopie pies. I wanted to make these chocolate ones, but rolled in gold sprinkles, and these gingerbread ones, with the crushed peppermints. In my head, they were going to be beautiful.
Instead, the tiny whoopie pies baked to look like tiny muffins, I had to cut the tops off to make them look right, and I got frustrated and filled them with some leftover frosting instead. Not quite what I had in my head…
But after all that, its kind of hard to mess up a cookie/frosting sandwich. Tasty mistakes.
My reasons for making a pie were threefold:
- We just got engaged, so we can do whatever we want.
- My fiance’s favorite kind of pie is pecan pie, and I need to learn how to make one for him.
- I have been having trouble with my pie crusts, and after watching the master make turkey day pies, I really thought I could conquer the crust.
I wish I could say that it was equal part all those reasons, but I won’t lie. It was mostly because I wanted to make a perfect pie crust.
Pre-Thanksgiving preparations at our house include baking cookies. The turkey cookie cutter waits all year for this moment to shine.
Instead of doing different colors of frosting for the turkey tail, we smashed some candy corns flat, and used them as tail feather decoration. What beautiful little turkeys. Happy Thanksgiving!
I am not super adventurous with pies. I like the apple/peach variety. Pumpkin of course. Lemon meringue, but without the meringue part. Just the basics.
A friend suggested a strawberry rhubarb pie. I have never tried one. I am not really even sure what rhubarb is, but I do know that the leaves are poisonous (thank you, Martha Stewart). Rhubarb to me equals pink celery.
But guess what? Strawberry rhubarb pies are yummy. Just the right amount of not too sweet. If you are still in need of a Thanksgiving dessert, and for some reason don’t want to go classic, I would recommend this delicious strawberry/pink celery combo. (I used this recipe from smitten kitchen.)