Someone pass me all of the cake. I need more cake. Now at 38 weeks pregnant, to say I am so ready for this baby to get here is an understatement. I’m officially uncomfortable. I feel so swollen and my feet can barely fit into even just a pair of sandals! The worst part now? My hands going numb. Seriously, this is the worst. And they don’t just go numb, they also just hurt and feel so sore, especially at night and especially when I lie down. This of course means that sleeping is no longer enjoyable. I know I should just get used to it, but it would be nice to get at least a few more good sleeps in before the baby comes! I’ve resorted to sleeping in a recliner as it helps a little bit, but it’s not the same. I want sleep, hands that do not go numb, and cake.
Let’s talk more about cake. This pumpkin mug cake. First, I love a good mug cake because they take just a few minutes to make and it makes just enough for one serving so I’m not left pulling a Miranda à la Sex and the City where I lose all self-control and keeping going back for more. This pumpkin version is perfect for the season. It’s warm and comforting with just the right amount of sweetness. Really, the perfect quick dessert to eat while snuggled up in a warm sweater or blanket!
One of my favorite dishes to make for company for breakfast or brunch is a frittata. First, you can add all sorts of things from meats, cheeses, and veggies. And second, they are pretty simple to prepare! And with the holiday season upon us, I thought you all might want some easy breakfast recipes to have handy. This frittata makes me think of my grandma because she loves to make frittatas with asparagus. I remember eating them a lot on nights where she didn’t feel like cooking a big meal for dinner.
My friends at STAR sent me some of their Cara Mia Marinated Asparagus to use in a recipe and I thought it would be perfect to use in a frittata! It made the frittata even simpler to make and I like the added flavor from the marinade on the asparagus. I also added some sliced ham and sharp cheddar cheese. I would happily eat this for breakfast, brunch, or dinner!
Sometimes I make a recipe, photograph it, eat it, and then have no words. This pizza dip is one of those recipes. It’s pretty much everything my dreams are made of. I mean, you got cheese, sauce, more cheese, olives and pepperoni, and then you dip warm bread into it. Can you think of anything more dreamy than that? I cannot.
This dip is perfect for game days, a night in with friends, parties, you name it. Everybody loves pizza so it’s one of those appetizers that will be the first to go once you place it on the table. I know for me, I could seriously eat the entire dish, but that would be totally embarrassing so I won’t, but it does take some serious willpower not to eat all of this dip! If you are unlike me and actually have some self-control or are trying to avoid carbs, you can also serve this dip with fresh cut veggies like celery or sliced green pepper.
I put some turkey pepperoni and black olives on top of mine, but just like any pizza, you can obviously customize this dip however you’d like by adding your favorite pizza toppings!
Halloween is this Friday! It’s no secret that it is by far, my favorite holiday ever! Now if only it wasn’t going to be 90 degrees…This Cleveland girl is seriously missing the cool, fall weather that a lot of you are getting and all of the gorgeous leaves changing colors. Ugh. Since I can’t have my beautiful and perfect fall weather, I just have to pretend it’s cooler out by lighting a zillion fall candles, having lots of decorations, watching Hocus Pocus 10 million times, and sipping on hot cocoa or spiced apple cider!
This spiced cider is perfect for warming up after a night of trick-or-treating or even for the upcoming holiday season. This version doesn’t have any booze so it’s great for kids too, but you can easily add some to make it more adult-friendly for parties which you guys know my non-pregnant self is all about! Oh and not to mention, this cider makes your whole house smell just heavenly while it simmers away on the stove.
If you can, I recommend using a good quality unfiltered apple cider, it’s a little darker, but the flavor is usually better, more uhhh…apple-y? Can apple-y be a word? It is now. Anyway, it is also cloudier than regular cider so just note that if you use a filtered cider for this recipe, it may not look exactly like mine does.
With Halloween fast approaching, we decided to watch Are You Afraid of the Dark so that I could relive my childhood. That show totally rocked my world when I was little and there were some episodes that legitimately freaked me out. Watching some of them over 20 years later, I now obviously laugh at the ridiculousness of it all. Like the one where the girl puts on the glasses and sees the mysterious black figures. Totally used to scare me and now I see it was people just dressed in some tight black spandex. So cheesy. But it’s still too much fun not to watch! Between binging on old shows and feeling so pregnant and exhausted, I am kind of losing my desire to spend much time in the kitchen. Anything that gets me in and out quickly and that I can make large quantities of is my kind of recipe right now!
This roasted butternut squash and pumpkin soup is so comforting to me. This is another soup that I think freezes pretty well so I wanted to make it to enjoy once the baby arrives. It’s filling without being packed with a lot of ingredients and calories. I always feel good after eating a bowl of this soup. It’s the perfect weeknight meal when served with some warm crusty bread. I like to sprinkle some toasted walnuts or pecans on top for added crunch and texture! You can give it a sweeter flavor by adding cinnamon, nutmeg, and cloves, but you could also leave those spices out if you wanted. I also like to add some cayenne for a bit of heat!
Is it just me or the month of October just flying by? I mean, I know I have this big life event coming up soon, but this month is already half over! I had a little freak out this past weekend over the fact that I am now in the final month of this pregnancy. This coupled with the fact that Baby Girl has been going a little crazy in there this weekend and I’ve watched my entire stomach move and contort in all sorts of positions. Don’t get me wrong, it’s the best feeling in the world, but it’s also a little jarring and a reminder that she is out of room in there because she is almost ready to come out! Ahhh!! I need carbs and Halloween candy to deal with this.
My friends at STAR Fine Foods recently sent me some of their Cara Mia Marinated Mushrooms to try out in a recipe. I don’t really know why, but my mind immediately went to flatbread and also to Gruyère cheese. Carbs and cheese are always a good pairing and the marinated mushrooms went so well with this flatbread! I loved the seasoning on them as it added extra flavor that plain mushrooms wouldn’t give me. The Gruyère cheese is just magical here because it gets all melty and buttery and oh so dreamy and wonderful. Oh, and I also added caramelized onions because well, why the heck not?!
While I could easily eat this as a meal with a salad, it also works well as an appetizer for parties. You can slice it up however you want to serve more people if desired. The flavors in this flatbread are actually perfect for this time of year and upcoming holiday parties!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!