Showing posts with label EAT. Show all posts
Showing posts with label EAT. Show all posts

30 October 2013

Plan To Eat Giveaway!

Follow us here  and Plan to Eat on Instagram using hashtag #plantoeatgiveaway to win a one year subscription! 

Plan to Eat is one of those treasures you discover and immediately think "this is pure genius"  because it saves time and makes cooking and shopping so much easier. Plan to Eat allows you to easily export your recipes right from any website and  saves them for you. Drag and drop your recipes into your meal planner and then with just a click your grocery list appears. It's like magic! You'll feel like a rockstar strolling through the store with your list neatly categorized.  Or maybe that's just me.

After learning more about PTE's food philosophy and eagerness to support local farmers, I am even more enthusiastic in supporting this endeavor.  Plan to Eat’s food philosophy is simple; they believe physical and emotional health is directly tied to what we eat. The ideal way to insure we’re getting the highest quality food is to prepare our meals at home. Preparing meals at home requires a little planning. 

They also believe we should do everything possible to return food production to small, local farmers. Their philosophy states “Industrialized food is killing us, and the only power we have is where we spend our money. To the extent that we are able, we believe we should support local food production in our own communities.” I wholeheartedly agree that putting junk into our bodies does nothing to promote well-being and we should do everything possible to support our local farmers. 

Watch the handy videos to learn more about what Plan to Eat offers. 

They even offer a cooking view. This feature is great when kids are helping out in the kitchen. 

26 September 2013

Pumpkin Pie Dump Cake

If you could eat fall, I think this is what it would taste like. Top this cake with ice cream or whipped cream and sprinkle this a touch of cinnamon for added fancy.

Oh and be sure to check out Plan to Eat!! I have a handful of recipes posted and will be partnering up soon with them (they're an amazing bunch) giving away subscriptions. 

Pumpkin Pie Dump Cake


  • 1 (15 oz) Can Pumpkin (Don't use pumpkin pie mix)
  • 1 (12 oz) Evaporated Milk
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 tsp. Ground Cinnamon
  • 1 Box Spice Cake Mix
  • 1 Cup Butter Melted


  1. Preheat oven to 350 degrees, spray 9 X13 pan with cooking spray. In a bowl combine all ingredients except the Spice Cake Mix and the Butter. Pour the mixture into the 9 X 13 pan. It will be very liquidy. Then add the Spice Cake Mix on top, just sprinkle it all over. Next,  dump the melted butter evenly over the top of the Spice Cake Mix and bake for 55-60 minutes. It will be a little jiggly when you pull it out but let it cool for 30 minutes before serving. Store leftovers in the refrigerator.

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13 April 2013

Easy Peasy Fruit Cobbler Recipe

After making this cobbler from one of my closest friends at Farm Fresh Love, I will never make traditional cobbler again. This version has a cake-like top and only takes minutes to throw together. It's sure to be your new family favorite too.  Serve it hot with vanilla ice cream and prepare to be the newest dessert rockstar. Everyone is going to be oohing and ahhing about how fabulous this cobbler is. Summer is calling....

{Click to print}

28 March 2013

Caramel Pudding With Salted Caramel Sauce

(Click the recipe to print in a new window)

My bestie and I had a fabulous outing (without children!!!) at California Pizza Kitchen the other day where we joked about leaving the kids with the nanny (I'm kidding when I say "nanny" goes with the story) every day this summer so we can relax on various patios having wine and cheese at noon while she flirts with the waiters (she's single) and I take pictures of everything. While we were enjoying our faux-luxurious life we decided the Salted Caramel Pudding was just the ending we needed. It comes in this nifty little jar which was cute, but made it more difficult to get my tongue in the bottom to get every last lick. Not kidding. Feeling fancy is hard to do when you look like you might never get dessert again. This dessert is the perfect marriage of sweet and salty. Really. You must try it. 

I scoured the web until I found what is close to CPK but think making the caramel sauce from scratch is a bit much. Also, I had no idea "Budino" is a fancy word for "Pudding". Impress your friends with that one. 

(Recipe is adapted from Bon Appetit and photo credits from Bon Appetit blog. )

20 November 2012

Family. Fall. Food. Fabulous.

Everything you need to get your fall dinner party on is here, including recipes and the DIY directions! 

{So clever!}
Fruit Party Favor Idea
Butcher paper with a pretty handwritten recipe on it, wrapped around a piece of fruit. Perfect for fall using an apple or mini pumpkin with your favorite pie recipe. How charming!
Via Inspired By This 


Vanilla, Pear, and Vodka Cocktail

  • 12 oz (1.5 cups) pear juice
  • 6 oz vodka
  • 1/2 vanilla bean, seeds scraped
  • vanilla sugar, for rim
  • 1 cup ice, plus more to serve over
Mix pear juice and vodka in a pitcher or shaker. Split open the vanilla bean, and scrape the seeds into the juice and vodka. Add 1 cup ice, then give it a good shake. Pour into cocktail glasses over more ice and serve with sugared rim. Makes 4 drinks.

{Impressive, yet easy peasy!}

Honeyed Fig Crostatas

  1. 2 1/2 cups all-purpose flour
  2. 1/4 cup plus 1 tablespoon sugar
  3. Kosher salt
  4. 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
  5. 1/4 cup plus 3 tablespoons ice water
  6. 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
  7. 5 teaspoons honey
  8. 1 teaspoon fresh lemon juice
  9. 1/4 teaspoon thyme leaves, plus small sprigs for garnish
  10. 1 egg beaten with 1 tablespoon of water

  1. In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  2. On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.
  3. Preheat the oven to 375°. In a bowl, toss two-thirds of the figs with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the figs on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the figs and brush the dough with the egg wash. Chill for 30 minutes.
  4. Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.
  5. Gently toss the remaining figs with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the figs and thyme sprigs and serve. SOURCE
{Texture DIY}

Chic, Ruffled Burlap Table Runners

This tutorial is based on an 8ft x 3ft table.


10 oz. Burlap
Sewing Machine
Iron (To iron hems for easier sewing.)

**I don't know specific "skill ratings" but I have novice sewing skills (I can barely sew a straight line) and after getting through the first one, the rest were easy.** 

*Cut material to measure 20in x 10ft2in. 

*Hem each long side in 1in, so width now equals 18in. 

*Fold over ends 1in, pin, but do not sew yet. 

*Cut 2 pieces for ruffle 6in x 40in each. 

*Sew 1in hems on both short ends and one long end of ruffle pieces.

*Pin several pleats along unhemmed edge of ruffle pieces, until piece is 17in wide. 

*Sew along pinned edge. 

*Remove pins. Pleats will "let out" a bit and the pleated piece will then be about 18in long. 

*Pin ruffle with 1in overlap onto end of runner pieces that were previously pinned.

*Sew ruffle to end of runner - one on each end.

The material was purchased online through Northwest Upholstery for $1.20/yd for 30 yards. Total cost for one runner is under $4. (Note also, that the fabric is 40in wide, so two runners can be made from one width.)


Invitation- Rifle Paper Co. 
Chevron Dinnerware - Aedriel Originals