You guys, I am totally out of control with fall ingredients in this house. I’ve got my fall candles going and it looks like the weather is starting to cool down. And by cool down, I mean drop below 100 degrees! Sad, I know.
I’ve had a mad chili craving this past week and had some sweet potatoes on the counter so opted for this easy peasy (and vegan!) sweet potato chili! I’m madly in love with this chili. In fact, I’d take a bowl of this over traditional meat chili any day. First, it is PACKED with healthy goodness!
Look at all that delicious freshness! And it’s also packed with black beans, pinto beans, and diced tomatoes. This chili is comforting, hearty, and filling. Trust me when I say that you will not miss the meat one bit. I also added some cocoa powder which was a first for me, but I am a now a cocoa powder and chili convert. It gives this chili a richer flavor. This is the perfect meal to make on a cool fall evening and also makes great leftovers for the week and freezes well!
Thank you Sara Lee Desserts for sponsoring this post! Click here for more deliciously easy recipe ideas to make #UniquelyYours!
Fall is calling my name, friends! I cannot be stopped! Today I’ve got a really easy dessert recipe to share that is absolutely perfect for the season. This Caramel Apple Pound Cake is dreamy, comforting, and just downright delicious!
You guys know I’m all about taking shortcuts, especially when it comes to entertaining. For this dessert, I used my favorite Sara Lee All-Butter Pound Cake. This has always been my go-to pound cake to grab. We actually buy it whenever we do our favorite fondue celebrations. I like it because it’s light and airy and that it’s frozen because you can just slice off as much as you need and put the rest back in the freezer where it is much less tempting to keep grabbing for! And best of all, it is so versatile, you can create all kinds of fun recipes with this pound cake!
Instead of fondue though, I decided to do this Caramel Apple Pound Cake. First you sautee fresh sliced honeycrisp apples in some butter and sprinkle some cinnamon and sugar until they are nice and tender. Then you just toss the slices on top of a big ol’ piece of Sara Lee All-Butter Pound Cake topped with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce! Seriously, this dessert is pure heaven and is super simple to make for the family this season!
So I’ve been all about lunch prep on the weekends lately. Mornings are always so rough for me with trying to squeeze in time with my girl to feed her breakfast, play, and put her down for her morning nap. I’m always trying to rush out the door after putting her down so I don’t have time to mix up things to bring for lunch at work. I need something I can just grab from the fridge and head out the door!
These stuffed peppers have always been a favorite of mine. They are hearty, healthy, low-carb, and packed with protein thanks to lean ground chicken, quinoa, and black beans and not to mention, fiber-rich which are two great things to have in your lunch to keep you going until dinner time. Honestly, the filling is so tasty, I can just eat it on its own, but the tender baked bell pepper is the perfect edible bowl!
Ok, it’s September now which means I can officially start posting pumpkin recipes and we are going to start off with a bang!
This french toast you guys…Oh.My.Gosh. I almost have no words. Except this is a food blog and I think you have to have at least some words. First off, if you haven’t ever tried a baked french toast, I suggest you hop to it! My favorite thing about this is that you can do all the prep work the night before and leave it in the fridge overnight and then just pop it in the oven in the morning and bake!
This french toast is bursting with pumpkin flavor and the warm spices of fall. I prepped it the night before and felt something was still missing though so I went and added a crumb topping which makes it even more delectable. This french toast is perfect for the family on a chilly morning and is also totally perfect for feeding a large group for breakfast or brunch!
Nine Months!! Every update lately is so many days overdue, but we’ve had a busy month! It seemed like as soon as we got back from Hawaii, it was time to pack up for our next trip. Maddie took her first airplane ride so we could go to Cleveland to visit my family for 10 days.
Since this was our first time traveling with a baby, I obviously had some reservations about traveling with a baby. Maddie did surprisingly well on the airplane. Most people said they didn’t even know she was on the plane since she didn’t cry. The worse part for me was that she pushing off of me the whole 4 hours trying to get down or to hit the seat in front of us so by the end, my arms were exhausted! And we are deeeeeeepppp in the mommy attachment phase so she only wanted me to hold her. I would say the worst part of airline travel with a baby is the amount of “stuff” you have to pack and drag through the airport. We had so many bags to check and then had a travel stroller and decided to gate check our car seat because we were worried it would get damaged if we checked it in. My poor husband had to drag it through the airport.
So this weekend, I busted out some fall recipes and it was glorious. My kitchen smelled like apple and pumpkin heaven and I died of happiness. I’ll be sharing those recipes soon, but for now, I’ve got more sweet potatoes!
Sweet potatoes, apple chicken sausage, shaved brussels sprouts, OH, and a fried egg because everything is better with a fried egg on top and because I’m so 2013. I loooooved using apple chicken sausage with this dish. It complemented the sweet potatoes so perfectly. This is one of those recipes that could be could for breakfast, brunch, or even dinner!
I’m not usually a big fan of brussels sprouts, but I can dig them when in shaved form! I chose them because they just seem like a fall veggie to me, but if you’re not into them, you can also use spinach or kale. Whatever floats your veggie boat!
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!