On weekends, I always like to make bigger breakfasts for my family. I usually do pancakes or french toast, but I had a craving for crêpes a few weeks ago and just had to make a batch. I love the elegance of crêpes. They seem so fancy, but they really aren’t much different than a regular pancake, just a lot thinner! And you can stuff them with all sorts of things. In this case, I stuffed them with homemade mascarpone cream.
The crêpes do take some time to make since most likely, you are going to only make one at a time. If you happen to have two smaller 6-inch pans though, that will speed things up. But, my other favorite thing about these is that you can make the crêpes ahead of time, either the night before, or you can even make them days in advance and freeze them. Make sure if they are frozen, that you thaw them the night before you plan to serve them. You will also want to warm them quickly on the stove or in the microwave before serving. I made a big batch recently and froze a bunch to use later on for when we want a fancy breakfast again.
The filling for these is just whipped heavy cream with mascarpone cheese, some vanilla extract, and powdered sugar. It’s so dreamy and Maddie and I couldn’t help but eat it straight from the bowl with a spoon right after we mixed it up. You can also mix this up the day before if you want to save even more time in the morning. Top them with lots of fresh berries, a drizzle of syrup or honey, and you have the most perfect “fancy” breakfast!
The side dish struggle is always real in this house, especially when the end of the week rolls around and my fridge and pantry start to empty out a bit. A couple of years ago I was grilling some chicken and needed a side dish and just happened to only have some egg noodles and a few other ingredients on hand. I was pleasantly surprised that these Creamy Garlic Noodles were actually pretty tasty and now they are one of my go-to side dishes!
What’s not to love about noodles tossed in a light creamy and garlicky sauce? You’d have to be crazy not to!
These noodles are almost embarrassingly easy. I like using egg noodles for this recipe because they are nice and fluffy. The sauce is literally just light sour cream, garlic powder, and Parmesan cheese. When you mix that all in with warm noodles, it gets nice and melted and coats the noodles. You can always add more or less of the sour cream or Parmesan if desired. After that, it’s just a pinch of salt and pepper and you are ready to go!
These noodles are really versatile too, they pair well with chicken, fish, you name it! This is kind of one of those side dishes I make when I’m running a bit low on ingredients as I almost always have these simple ingredients in my kitchen, but fresh herbs like parsley or chives would be really yummy to add in. Veggies like peas would also be fabulous! These noodles are the perfect blank canvas for any dinner!
I’ve recently gotten some reader emails asking for more vegan-friendly recipes and you guys know I aim to please so here we go! These roasted veggie quinoa bowls are seriously so so hearty and delicious. And even better, they are topped with the dreamiest lemony cashew sauce and I’m seriously addicted!
Not only is this recipe vegan, but it’s also gluten-free, low-carb, and dairy-free!
Let’s break it down. First, you are going to prep your cashews for the cashew sauce. You will want to plan ahead here because they need to soak in water for 2-4 hours. This step is important so that they will break down and blend up once you make the sauce. Once that’s done, you just toss the soaked cashews in the food processor with some water, garlic, salt, and lemon juice. After a few minutes, you will have this incredibly creamy and delicious cashew sauce ready to put on all of the things, the first being these veggie bowls, of course!
After the sauce is ready, you will cook up some fluffy quinoa and roast some veggies. I like using quinoa because it’s low-carb and is a great source of fiber and protein that you don’t get from rice, but you can certainly use rice instead if you prefer. For the veggies, I like to use broccoli, cauliflower, and carrots. Oh oh oh, and for extra fun, I also tossed in some chickpeas to roast. They will get a little crispy while roasting and I love the crunch they add to the bowls. Top everything with the sauce and then you have the best meatless dinner!
Dear Natalie, I’m sorry you are a victim of 2nd child syndrome. I’m sorry I haven’t given the world an update on you for two months. Please forgive me. Love, Mom.
My poor sweetie, I totally spaced on a 9-month update and now she is already 10 months old! In my defense though, January was basically the worst month ever. We were all incredibly sick for weeks. Sean was the worst off and was sick for the entire month, I was out for a good 3 weeks, and both girls had really wicked colds. They were both battling really high fevers and we could barely stand to do anything. And somehow, it’s already the middle of February and I was thinking the other day that it’s about time to start planning this girl’s 1st birthday party!
I say this every month, but just when I think it’s not possible to be any more obsessed with this babe, she gets more wonderful every day. Her personality is really coming out now. She is laughing all of the time and often in response to things like when Maddie makes a face at her. She’s clapping and dancing and has recently discovered crack in baby form: Elmo. As always, she loves to play with her big sister and I’m loving that they are already starting to play with each other. They love to chase each other back and forth upstairs, play in Maddie’s room, look at books, etc..
Although I can feel spring is near, it’s still been pretty chilly here and soups and chili are on our weekly menu on repeat. And because I’m a total carboholic, I always like to serve some sort of bread on the side. I made these Garlic Cheddar Corn Muffins along with my favorite Instant Pot White Chicken Chili last week, and they were so so simple to make and were in the oven and done just as the chili finished!
To make these easier, I do use a corn muffin mix (like Jiffy or another one from Stonewall Kitchens) and spruce it up by adding corn, garlic, sour cream, and buttermilk. These add-ins give the corn muffins a homemade flavor without much effort!
One tip for the buttermilk – I never buy it when I need less than a cup! You can make your own by measuring out regular milk and add lemon juice or a teaspoon of distilled vinegar, stir it up, and let sit for 10-15 minutes! You can mix up these kicked up corn muffins in about 10 minutes and have them out of your oven in 15 minutes.
I can’t believe Valentine’s Day is already next week! The month is already almost half over and I can’t handle how quickly 2018 is flying by so far! Valentine’s Day is typically all about decadent treats and fancy dinners. Between all of the sweets at work and our go-to celebratory fondue dinner, I like to balance the day out with some healthier options! And even better if I can find a way to include any type of cheesecake!
This Strawberry Cheesecake Breakfast Parfait couldn’t be easier. I just mixed up some cream cheese and strawberry yogurt with a touch of maple syrup for sweetness. Then you will layer it with your favorite granola (whatever brand and flavor you prefer!) and fresh sliced strawberries and breakfast is ready! I garnished mine with some cute sprinkles.
These parfaits are perfect any time of the year and also work well for brunch or even showers (you can create mini parfait cups!). You can mix the cheesecake layer the night before, however I wouldn’t recommend actually putting all of the layers together as it would make the granola soften overnight. If you want the granola to stay crunchy, layer everything shortly before you plan to serve it.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!