This classic pound cake is buttery and tender, drizzled in a strawberry icing for the best spring flavor. It not only tastes incredible but it’s beautiful too!

Welcome to the best new pound cake you’re going to love!

Buttery pound cake drenched in strawberry icing – it screams HELLO SPRING! Ideal for easter, berry season, warmer weather and really just any time you’d like to enjoy cake.

Which is always. 

This is my Easter dessert of choice this year!

I can’t even explain just how much we all love this cake. The most incredible classic pound cake, drenched in a delicious sweet strawberry icing. It is dreamy! 

It’s special and looks fancy, especially if you use a special bundt pan. But here’s the thing: it’s easy!

This cake is just a classic pound cake recipe by Ina. I make just a few minor changes and her recipe uses heavy cream. It’s the only one I’ve made that uses cream and comes out perfect every time. The texture is incredible. 

Like most pound cakes, it’s slightly dense but soft and fluffy at the same time. This cake gives pound cake a good name. 

Shockingly, you start this cake in a COLD oven. Yes, a cold one! I think this is the game-changer and the reason that this cake comes out perfect every time. It makes a difference and is a winning recipe. 

I do use cake flour for this. I always have a box on hand, learning that tip from mother lovett and all the cakes she would make. 

The prettiest part? The strawberry glaze, of course. How can we ever say no to hot pink food?

To make the icing, I utilize freeze dried strawberries. I love doing this. It’s so easy and really maximizes the strawberry flavor. Plus, the color is fantastic. Such a vibrant, gorgeous pink for a cake blanket!

I would like a cake blanket every night please. 

The icing is embarrassingly easy. Whisk together powdered sugar and crushed freeze dried strawberries. Whisk in some vanilla extract and milk until it’s pourable and delicious. Drizzle it over the cake and be the happiest person ever!

This icing has a slight tang from the strawberries which complements the plain and rich pound cake so well. The combination is incredible. 

Just look at how gorgeous this is!

It keeps well, looks beautiful and is the best way to say goodbye to boring old pound cake.

Make it today! (more…)

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These are my top favorites in the kitchen that I can’t live without! The best kitchen tools that make the cooking process easier and more enjoyable. Add them to your list!

Here’s what I can’t live without when it comes to the kitchen!

I loooove sharing things like this because I secretly want to know YOUR favorites.

I’ve been wanting to share my current top ten kitchen items with you and was inspired yesterday when I saw Joy share her kitchen splurges. I absolutely LOVE seeing what items people use in the kitchen – what changes the game for them and makes everything easier. I’m all about easy.

Most of these below will come as no surprise! You will recognize a lot of these items from either seeing them in my photos or reading about them in my monthly favorites.

A few years ago I shared a complete list of my kitchen essentials – all of my favorite things that I recommend after 15 solid years of serious cooking. I update that list frequently and still stand by all of those items, but wanted to give you a quick peek at the things I use daily, or almost daily.

The kitchen items that I can’t live without!

The ones that make a huge difference when it comes to moving about in the kitchen and getting things done.

Share yours with me below!

12 Best Kitchen Tools I Can’t Live Without

(more…)

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This spatchcock spring chicken is a lovely comforting dish! The chicken is pressed into a cast iron skillet and cooked until it is fall-apart tender. Served over garlic herb mashed potatoes and a white wine pan gravy – it’s amazing!

This is spring comfort food at its finest! 

A spatchcocked roasted chicken with white wine pan gravy, peas and smashed potatoes loaded with fresh herbs and garlic butter? SIGN ME UP.

This sounds like the best thing I will eat all spring.

It’s such a funny time here because ever since it officially became spring on the calendar, it’s been freezing. It may not be THAT cold, but once we have one or two warmer days, my temperature threshold is out the window. 45 degrees feels like 20, I’m cold and want to make comfort food, while at the same time it’s bright and sunny and I need the AC on in the car mid-afternoon. Confusion!

Hence the need for some spring comfort food. A tender, fall-off-the-bone chicken, smothered in gravy and green peas and served over herby potatoes. Love love love. 

Remember this smothered chicken with buttered mushrooms? Oh my. That is truly one of the best meals ever. Eddie requests it a few times a year and it’s just SPECIAL. Very comforting and delicious. Plus, it has lots of nostalgic flavors. 

The original recipe is from the NYT and absolutely wonderful. It’s the chicken-under-a-brick method and you cook the entire thing in the cast iron skillet on the stovetop. The spatchcock chicken is key, which is very easy once you’ve done it a few times. Here’s a photo tutorial! This helps the chicken cook rather quickly and evenly. And leaves all the delish flavor in the pan.

So we make a spring version!! I guess the peas are what make it spring-like, which is basically a copout since I’m using frozen peas. But here we are. We have frozen peas all the time in this house. My kids love them (especially Emilia) and so does Eddie, and I find that adding frozen peas to almost anything is such an easy way to get in a veggie.

They cook instantly and add a nice pop of flavor too. Plus a gorgeous green color. 

The chicken can’t be made without a gravy. The pan sauce is the ultimate winner here. It makes the chicken a million times more amazing than it is. It’s also the MVP because you can drag slices of rustic sourdough through it and enjoy. 

I wouldn’t hate a pan of gravy and a loaf of sourdough for dinner…

On the side, we have garlic herb smashed potatoes. Talk about COZY. 

The potatoes are super simple. Boil mini gold potatoes, then mash with the skins still on. This is Eddie’s favorite way. The texture is phenomenal. Add some butter, cream, fresh herbs, salt and pepper – boom, you’re done. The herbs make this taste light even though we’re eating mashed potatoes. You know.

And the gravy! I mean, the gravy on the potatoes is superb.  (more…)

The post Spring Smothered Chicken with Herb Smashed Potatoes. appeared first on How Sweet Eats.

1. This lime chiffon pie looks absolutely incredible. Wow.

2. Peanut butter filled chocolate eggs may be the death of me.

3. Stanley Tucci’s pantry really is a dream.

4. You know how much I love color, especially bright colors or gorgeous pastels. I am very tempted to paint our pantry cabinets a COLOR in the new house… but I don’t know what color! I don’t want it to be something I get sick of. But I also want it to be something fun. Like neon orchid. Kidding. But not? All you neutral lovers are probably cringing.

5. Five ways to be less influenced. I love this.

6. TV things!! I finished Daisy Jones and the Six and LOVED it. I loved the ending and really just love Riley Keough so much! She’s incredible. I also finished YOU and thought it was very… meh.

7. 17 easy habits to change your life.

8. Anxiously await tomato toast with a slice of cheddar this summer. I’m also already starting on my summer reading list. I can’t wait to share.

9. The best snacks to buy right now! Do you agree?!

The post Tuesday Things. appeared first on How Sweet Eats.

Spring is calling! This carrot puff pastry tart is beautiful and delicious. Made with green goddess ricotta cheese, butter caramelized carrots and flaky puff pastry, it’s a lovely dish for brunch or breakfast!

Let’s make Monday the prettiest day of the week! 

This puff pastry tart is topped with herby ricotta cheese, butter caramelized carrots and peppery micro greens or arugula to top everything off. It’s satisfying and light and beautiful and so springy!

Just looking at this makes me happy. 

I don’t share many recipes with carrots because, spoiler alert, I don’t actually enjoy them. I don’t mind cooked carrots and it’s nothing like my distaste for celery. But I don’t like raw carrots. So somehow, carrot-focused recipes don’t make their way into my brain that often. 

Caramelized carrots though? Those I can get behind.

Last spring, I couldn’t stop thinking about this gorgeous carrot tart from the NYT. I had it on my list to make for months and with a few changes, I came up with a carrot puff pastry that is number one in our book.

It’s ideal for easter or spring brunches, showers, breakfasts – even an appetizer at dinner parties. And it’s so stunning too.

Because the carrots work best in thicker slices, you have to cook them before making the tart. This is an extra step and it’s a little high maintenance, but they way we’re doing it? Makes it totally worth it. 

I add a bit of butter to a skillet and once it’s bubbly, I throw in thick-sliced carrots, a few pinches of salt and some honey. I let them simmer and bubble until the carrots are almost fork-tender. We’re going to bake them anyway, so they don’t have to be overly soft. 

For the base layer, we’re going with some green goddess ricotta. Yes, more green goddess! As soon as spring hits, I love green goddess everything because it’s so fresh, bright and GREEN. It tastes green, without tasting like grass if that makes sense. Plus, it’s super pretty for spring brunch festivities. 

To make the ricotta, I whip it with basil, parsley, cilantro, chives, lemon and garlic. Super herby and delicious. You can prep this ahead of time or even the night before and store it in the fridge. The key to making this tart is spreading a thin, even layer on the puff pastry. You don’t want anything too heavy or thick, otherwise the pastry won’t cook. You can always serve it with the extra green goddess ricotta. 

If you have a copy of Everyday Dinners, then you know what a freak I am over puff pastry pizzas and tarts. I have one for every season in the book, plus some! And the one thing to note is not to overload the pastry. As well as keeping the toppings in an even layer so no one side gets too heavy.  (more…)

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First week of spring in the books!!

Look at these two little besties.

Jordan is not going to know what to do with himself next year when Emilia goes to kindergarten all day!

Learning about geography with his best big bro.

Emilia on a little trip to the library.

Her outfit choices are the best.

Don’t mind us just biking along!

I mean…

There’s my hockey boy!

Couch snuggles for everyone. Max is up top. We do this a few times a week and Jordan joins in.

He loves to cheeeeeese.

Emilia working very hard on a birthday card.

Going to see Max at school!

THIS CHILD.

My mom has started to give him vanilla ice cream which sounds just about right.

And he’s still really in to his sister’s dress up shoes.

Also, the curls!!

I spent this weekend celebrating a friend’s birthday. Hotel monaco halls never disappoint.

Neither does the floral chandelier. Can I put one of these in our new house?!

Max and I finished his first communion prep class.

How is he so big?! xo

The post A Week In The Life, Vol 13. appeared first on How Sweet Eats.

Here’s what we’re eating this week!

So many delicious spring dishes!

What’s on your menu this week?

What To Eat This Week

Hot ginger salmon salad

Chili lime chicken tacos

Lemon flatbread with hot honey

Kung pao cauliflower

Shrimp and broccoli garlic sauce pasta

Asparagus croque madame

Smashed chickpea tortilla wrap

Granola scones

The post What To Eat This Week: 3/26/23. appeared first on How Sweet Eats.

Happy weekend!

This week on the blog, I shared this wonderful asparagus soufflé frittata. I also shared this smashed chickpea tortilla wrap, a huge easter recipe guide and this lemon pistachio loaf cake.

And my march favorites! Find everything I’ve loved this month right here.

You can find a new weekly menu here, along with a peek at last week in our life.

The Everyday Dinners cookbook club is on fire! If you have a copy of the book, request to join the group. If not, get one here! We’re starting a new spring challenge next week. It is such a wonderful community and an amazing place for recipe ideas.

xoxoxo

WHAT I’M LOVING THIS WEEK

Strawberry butter cake! Wow.

Perfect refried beans.

Orange rolls are always a hit.

This beautiful vanilla bean cake!

White chocolate macadamia nut cookies. Yum.

Hello homemade funnel cakes!

Asparagus caprese sounds wonderful.

I love this sesame rice salad.

Cherry crisp! Oh yum.

This roasted tomato soup looks incredible.

Lemon blueberry pancakes for the weekend!

Always love a deviled egg dip.

Sheet pan pancakes. Woohoo!

Best chicken caesar.

The post Currently Crushing On. appeared first on How Sweet Eats.

This bright and refreshing lemon loaf is made with crushed pistachios and drizzled with a tangy lemon glaze. The top is showered with pistachios too and it makes for the perfect breakfast, dessert or tea time snack.

It’s weekend treat time! 

Is there anything more beautiful and bountiful for spring? A lovely little lemon cake to enjoy with your afternoon coffee or tea.

This lemon loaf cake is studded with pistachios and drenched in a lemon glaze. It’s sweet and light and refreshing, plus could not be more perfect for spring. 

This is the kind of treat that I love to make when we’re transitioning from the colder to warmer months. A dessert like this just works for springtime – I always crave bright citrus flavors. And let’s be real, we call it a loaf in order to make it seem not as indulgent as cake. At least, that’s why I call it a loaf or quick bread.

Loaf or quick breads are very appropriate for breakfast! Cake for breakfast is… well, it’s still wonderful. But you get my point. 

I have a greek yogurt lemon loaf recipe that I love so much. I made it after our love for the lemon loaf at Starbucks – my kids adore it. And that makes me so happy because I never liked lemon desserts when I was younger! I used to think that lemon was an “old person flavor” and it wasn’t until I got my head on right at some point in my teens that I fell in love with lemon.

I’m still in love with lemon! All things savory, sweet and tart. 

The yogurt gives this loaf cake a tender crumb and also a slightly tangy bite. In the best way possible. It also helps keep the cake moist – and no there is no other word for it. If you head over to instagram today, you can see this cake in action! (more…)

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A peek at everything I loved in March 2023! 

FOOD

My sticky salmon bowls. I can’t even tell you how many times I have made this. The salmon is fantastic.

LMNT Packets. Okay I’m obsessed. You guys tried to get me on the LMNT train when I was pregnant and talking about Liquid IV. I liked it, but with weird pregnancy tastes it wasn’t something I could choke down often. Now though? I LOVE them. I love the watermelon, citrus and raw. I drink one almost every morning, first thing. I feel so much more energy and better than just consuming coffee.

Favorite Day S’mores Ice Cream. I’m not a huge ice cream person but this was an impulse purchase. It is DELICIOUS. Run. Go get it now!

HOME

The Sourdough Home. This is the best invention ever. Remember the beauty fridges that blew up a few years ago? Well who knew we needed a SOURDOUGH fridge. I bought this the minute I saw it on instagram and it is a game changer for my sourdough starter. My house is way too cold (in both summer and winter) for my starter to work properly and I’ve struggled with it since 2020. This is life changing for me.

OXO Grape Cutter. WHERE has this been all my life. I’ve been cutting grapes for eight years and thought this was a cop out but oh wow… it is worth it. Also, Max and Emilia can both use it – once they learned to stay away from the sharp part. It’s just so quick and efficient and we love grapes in this house.

Bag Cleaning Balls. Considering I just wrote about finding cheerios in my pocket, I need these in EVERY bag. I love for my diaper bag, tote bag, some of the kids sport bags, etc.

Salad Chopping Tongs. I’ve talked about the bowl and salad chopper before that I like. Well this is a whole new ballgame. These are so much easier to use, work in any bowl, and sort of toss the salad as it chops too. Love them. I live for a chopped salad!

BEAUTY

Skinceuticals Physical Defense SPF 50. I’ve talked about this for years and it’s one of my favorite everyday tinted sunscreens. I’ve been testing a few different ones to make sure they work under the makeup I like and this one still wins. It’s great under makeup or just on its own.

Erborian CC Red Correct. This was a tiktok find but it’s SO good. The best color corrector I’ve found (I like it more than Dr Jart) – and it’s subtle but works.

Makeup Brush Holder. Love love love this silicone brush holder. It doesn’t fit my biggest powder brush when the rest of my brushes are in it, but it fits everything else and it’s great. I also have the beauty blender holder too. I just keep them in my makeup bag but they would be great for travel.

Clear Crossbody Bag. This is what it is. It’s kind of trash. I took off the chain strap and put on a fabric one. But if you need a clear bag for a concert or an event (like disney on ice!), I love that it’s crossbody, the right size and holds enough. A small thing of wipes, 1 diaper, my card case, phone, a lipgloss. Done!

FASHION

Universal Threads Basket Tote. This looks so so close to the loewe basket tote that has made the rounds for the last few years – and at a fraction of the price. I love it! And even better – it’s such a nice size, it’s structured and the most important – it’s LINED!! The designer ones are not lined – the inside is the basket weave too, so it can scratch or catch on things. I absolutely love this one!! I don’t mind spending money on a bag, but when it’s raffia or something similar, it gets destroyed so quickly. This is a great match for that.

Gorjana bar studs. I’ve been on a mission to find comfortable delicate earrings for my second and third piercings in my ears, but ones that don’t break the bank too. I’ve found plenty online that are $400-500 for a single earring (not even the pair!) and the other tricky thing is that I want to make sure it’s gold so my ears don’t get infected, which is what happened to my second piercing before. I love these diamond bar studs. They are so tiny and pretty, and while they are still on the pricier side, they are much lower than most of what I’ve found that is similar. And that’s for a pair. I love the gorjana brand!

Stoney Clover Nylon Fanny Pack. I cannot be without a fanny pack that I wear as a sling – and it has to be big one. I’ve used the MZ Wallace one for over two years now, but it does get heavy and hot in the summer if you’re outside. I have this nylon one and it’s not only super lightweight, it’s also really easy to clean and wipeable. I like to be able to fit an entire pack of wipes and plastic water bottle in my bag if needed. I don’t have any of the patches on mine, but that’s always an option if you’re into it. I love all the bright colors you can get, but also really love the black, sand and white colors for neutrals!

MEDIA

Pineapple Street. Best book I have read in March! More to come in my book recap for the month.

Everyday Grand. If you haven’t bought Jocelyn’s newest cookbook, you must get your hands on it. Not only does it have incredible recipes, but it is full of joy and celebration, with affirmations and reasons to make a day special. I adore it! I have over half the book tabbed with things I want to make!

KIDS

Yoto Mini. This is a repeat favorite but I can’t even express how much we love this. I wish I would have got one for Emilia two years ago. If you are debating it, this is totally worth it. Also, I got her the kids bopz cards and she definitely hangs out in her bed singing “call me maybe.” I cannot!

1001 Things To Spot in the Sea. Another version of our favorite book. The kids love these and stay entertained with them for a long while.

Kidnoculars. Going in some easter baskets this year, we have one of these for each kid and they love them. They’ve been obsessed with binoculars for years!

The post March Favorites. appeared first on How Sweet Eats.

Today I’m sharing the best of the best easter recipes with 50 of my favorite dishes for the holiday. Appetizers and snacks, brunch and dinner, finished off with cocktails and dessert!

Time to put together a fabulous menu for the holiday!

And I still have a lot of great Easter recipes coming to you in the next two weeks, but in the meantime, figured you could get the ball rolling with your menu.

The dishes at Easter is not my favorite – I’m not a huge fan of ham. So because of that, over the years I’ve come up with tons of delish plates that I DO love at Easter. Whether it’s brunch, dinner, dessert- I’ve got you covered!

P.S. While you’re at it, you can dye eggs with cool whip and they will look like tie dye unicorn eggs. Fun!

Are you an Easter brunch or dinner person? I’m kind of… both. And chocolate peanut butter eggs, always.

50 of the Best Easter Recipes

(more…)

The post 2022 Easter Recipe Guide! 45 Of the Best Easter Recipes! appeared first on How Sweet Eats.

This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch!

I’m here with lunch!!

As usual, I’m a million years late on the trend, but I have the most delicious crispy smashed chickpea tortilla wrap for you today. It’s loaded with veggies and so, so filling – perfect for lunch or a quick and easy dinner.

And it’s crunchy. Super textured. And so seriously flavorful. 

I love it! 

This tortilla wrap is filled with so many delicious ingredients, folded and toasted until crispy in the pan. It’s warm and crisp and ridiculously satisfying, no matter what you stuff in it. This has been all over tiktok and instagram for a year or two now. And I’ve made a few versions at home for us, whether it be for lunch or dinner. Nothing seemed exciting or new enough to share with you here. 

Until now! I’ve found the best veg-focused wrap fillings that I not only love, but come together quickly, are unique and delicious and will make for an exciting new lunch for you to try. 

Here’s the quick rundown for what’s inside:

Avocado.

Chickpeas, smashed perfectly.

Lemon and garlic, for said chickpeas.

Roasted red peppers.

Crumbled feta cheese.

A touch of red wine vinegar.

Lots of fresh spinach.

I make two quick mixtures for this wrap.

First up, roasted red peppers and feta. I like to chop up roasted red peppers then toss them with a bit of the olive oil from the jar, some crumbled feta and crushed red pepper. This is the perfect flavor bomb. Simple, but really packs a punch. It’s sweet, savory, tangy and creamy. I could eat this on just about any sandwich or salad. 

Next, avocado smashed chickpeas. I adore this too. You can make this alone for a quick toast topper or croissant. I mash the avocado and canned chickpeas with some garlic, lemon, salt and pepper. You can mash it as much as you’d like or leave it chunky. I prefer it somewhere in between. I love the texture of smashed chickpeas and the avocado helps hold it all together. 

For this tortilla wrap, I only fill three of the four quarters. In testing the recipe I found that this was best, because it didn’t make it overstuffed, especially when toasting in a skillet. Since the smashed chickpeas and the roasted red peppers have a chunkier texture, the tortilla is PACKED. I do fresh spinach on another quarter and if you really want, you can add in pickled onions or another spread or dressing in the fourth.

I fold this up, toast it in a hot skillet with a little bit of olive oil. The entire thing is warmed and crispy. It’s such a delicious combo. 

I serve this with some quick pickled onions – you can also do a balsamic glaze (so good!) or even a ranch drizzle. A vinaigrette, sauce or more hummus would work too.  (more…)

The post Crispy Smashed Chickpea Tortilla Wrap. appeared first on How Sweet Eats.

1. I want to make these rainbow lucky charms marshmallow cookies!

2. One thing I don’t need to hear again: “what is the leprechaun going to bring us?” Who started this!!!!!

3. 100 simple ways to immediately improve your life. LOVE.

4. As if I needed to feel more like a mom, last week while out I reached my hand into my coat pocket and was greeted with a handful of cheerios.

5. TV things!! I’m through Daisy and the Six and LOVE it. More than I thought I would, even though I loved the book. Still loving Shrinking.

6. 15 popular home remedies and if they actually work!

7. What is one thing you used to love but don’t really buy anymore? Mine is candles. I still love candles but so rarely burn them because all my scent preferences have changed through pregnancies. It’s crazy.

8. Going to try this method to keep fruit flies away.

The post Tuesday Things. appeared first on How Sweet Eats.

We adore this asparagus souffle frittata! It’s flavorful, satisfying and light, perfect for a spring brunch or even easy dinner. This recipe is filled with spring vegetables and herbs, cheese and topped with lemon ricotta. Delicious and fancy!

I’m here to tell you I may never make a frittata another way again!

What a way to welcome in the first day of spring. It’s the perfect recipe to usher in the changing season and move to fresher meals that still taste fabulous and fill us up. I love it! 

This soufflé frittata is incredibly fluffy and light, and it’s packed with all sorts of delicious spring flavors so you can make it for your brunch festivities. I like to serve this with creamy ricotta cheese and it is absolute heaven.

Can we call a frittata elevated? Because that’s all I can think about here. This frittata is ELEVATED. The soufflé method makes it feel fancy and special – like something you would serve at a party or find at a special brunch. And while it does take an extra step, it’s not SO fancy that you couldn’t also make it for dinner tonight!

Yes, this frittata soufflé could totally be dinner tonight. Give me some toasted, buttered sourdough and I am here for the party. 

When I discovered the soufflé frittata my mind was blown. It isn’t anything crazy, and it’s not an exact soufflé, of course. But the method of whipping the egg whites and folding them into the yolks makes them taste and feel soufflé-like. And that makes all the difference!

I have made waffles this way before. Whipping the egg whites to soft peaks, folding the mixture into the waffle batter – and the result is a light and airy waffle that is just incredible. It’s the same way here. All the frittata ingredients get mixed with the egg yolks. The whites get whipped to medium peaks, and then folded into the yolks. EASY!!

The whole mixture then gets poured into an oven-safe skillet. I top it with asparagus to be extra about spring. Then you bake it for a bit and it gets all soft and puffed up and fabulous.

The end result is a frittata which is almost croissant-like. See those layers?! It’s soft, fluffy, incredibly light and still so, so flavorful. With the first forkful, this appeared to be as soft as a brioche or light and fluffy bread. It’s just amazing. 

Of course, you can add anything you want into this frittata! Different vegetables, a variety of cheeses, even cooked sausage or bacon or ham. Really the options are endless.

And simple!

• Whisk together your egg yolks and mix-ins.
• Beat the egg whites until medium peaks form.
• Fold the egg whites into the yolk mixture.
• Pour in the skillet and bake! 

The extra step of whipping the egg whites is totally worth it. 

To make things even MORE special, I love to serve this with some creamy ricotta cheese. I stir in fresh lemon zest and black pepper for extra zing. This is so incredibly filling, satisfying and delicious. I like to dollop the ricotta on top or serve it on the side. This makes it feel so elegant.  (more…)

The post Asparagus Soufflé Frittata. appeared first on How Sweet Eats.

Here’s St Patrick’s Day week with the loves of my life!

How did we get so lucky that these little humans are ours? I adore them!

The week started off super rainy.

Jordan took a fall on the concrete and got a busted lip.

Waiting for the big kids to finish skating lessons!

When we got home it snowed and the kids couldn’t help but run out there.

Showing off her flare leggings. Ha!

We’re very into bird watching over here so max drew some. He also made my mom a “study guide” so she can learn geography better.

We saw Six this week!!

Had this tiramisu martini first which was excellent. Sort of like an espresso martini.

OH MY GOSH this show was incredible. I could have sat through an entire show again after watching it. I loved it so much. The cast was phenomenal.

Checking out the fresh ice.

The kids spent at least an hour making a trap for the leprechaun.

Here’s my leprechaun.

I mean…

This is why I’m obsessed with little sleepies PJs!! Max and Emilia’s still fit from last year. I only had to buy Jordan a pair. And I probably could have squeezed him into his from last year too! They are the best.

The leprechaun dyed the milk green.

Chalk in the rain.

I love her vibrance!

The kids build “a town” every time we go to my mom’s… with all my brothers’ old toys.

Cuddles!

Max had an end-of-year hockey party.

And we had a very low key weekend!

This.baby.omg.

Jordan and his 1998 hair wish you a good week!

The post A Week In The Life, Vol 12. appeared first on How Sweet Eats.

It’s almost spring!

We’ve got a mix of classic favorites and spring dishes this week.

What’s on your menu this week?!

What To Eat This Week

Spring couscous bowls

French onion meatballs!

Crispy orzo frittata

Fuji apple chicken salad

Salmon chowder with dill dumplings

Toasted skillet ravioli with lemon

Dill pickle chicken salad

Peanut butter chocolate overnight oats

The post What To Eat This Week: 3/19/23. appeared first on How Sweet Eats.

Hello and happy weekend!

This week on the blog I shared these green goddess meatballs. I also shared this toasted ravioli with lemon, a bunch of my favorite recipes for spring and these incredible cheeseburger puff pastry pockets.

You can find a new weekly menu here, along with a peek at last week in our life.

The Everyday Dinners cookbook club is on fire! If you have a copy of the book, request to join the group. If not, get one here! We’re starting a new spring challenge next week. It is such a wonderful community and an amazing place for recipe ideas.

xoxoxo

WHAT I’M LOVING THIS WEEK

This blackberry layer cake is so gorgeous.

Lucky charms cookies! Here for it.

Craving these ground beef tacos.

Fried cabbage with bacon sounds so good.

Making these air fryer turkey burgers.

Lemon bars for life!

Perfect vanilla cupcakes.

Blackened salmon chowder!! Incredible.

Hello spiked coffee milkshakes!

Raspberry mojitos look amazing.

We love vanilla chia pudding.

Irish cheddar beer bread! Yessss.

Ready for strawberry lemonade.

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We adore these cheeseburger puff pastry pockets. Like a burger, but stuffed in flakey, buttery puff pastry and served with my famous house sauce. Add anything else that you love on a burger and these are perfection!

I’ve got your weekend plans right here!!

A flaky, buttery puff pastry pocket of cheeseburger – emphasis on the cheese! – drizzled in my creamy house sauce that makes for the perfect snack. You will be dreaming about this meal! 

Okay, these are one of our family’s new favorite snacks. Or meals. Whenever you decide to eat this, it is INCREDIBLE. 

I feel like I can’t even do these justice because they are really hard to photograph. The deliciousness just doesn’t come through. They are tender, juicy, flaky and super wonderful. Head over to my instagram if you want to see some in-action shots of me making them.

You may remember ages ago (a decade ago, omg!)  when I made a cheeseburger skillet pizza. Making that pizza got me obsessed with all sorts of cheeseburger things. And it’s not like I adore regular cheeseburgers that much. There is just something about the flavor and texture of the cheeseburger in other things that does me in. 

I’ve done cheeseburger tostadas, crispy cheeseburger tacos, cheeseburger sliders, cheeseburger salad, cheeseburger crunchwraps and even cheeseburger meatballs. 

Plus, a smoke shack copycat burger but also in pizza form!

I know, it’s a little over the top. Alas, I’m still stuffing this mixture into puff pastry and doing it. You should too! 

The cheeseburger mixture is key here. It has a drizzle of ketchup and mustard right in the pan. I can’t stress enough how imperative this is to the perfect cheeseburger flavor! It doesn’t taste like ketchup or mustard. It just tastes like a true smash burger – like the best cheeseburger you’d eat anywhere.

And then of course, we sprinkle it with cheese.

I like to use sharp white cheddar but of course, any cheese works. Just make sure it’s something you like to eat on a burger. You can do all sorts of combos here. A mushroom swiss burger pocket, a bacon jalapeno burger pocket – really the options are endless. 

This can be an appetizer, a weekend snack, even a dinner recipe. It’s really up to you, how many people you’re serving and how you want to enjoy it.

To make it a meal, I usually serve it with lettuce and tomatoes and pickles, almost like a salad. You could add fries if you wanted, but the puff pastry makes it feel really rich and “bready” – more so than a regular bun. So I like to do a form of salad or even roasted broccoli on the side, because we also love roasted vegetables with my house sauce.

Which brings me to the house sauce. I share this recipe constantly because it’s so delicious. It’s like a homemade version of chick-fil-a sauce and so easy, delicious and versatile. You can eat it with just about anything! I make a batch and keep it in the fridge for veggies, chicken, sandwiches and more. 

The house sauce works overtime here. I drizzle a bit on the ground beef before sealing the puff pastry. Then I serve it for dipping too. It’s the ultimate burger sauce and makes any burger feel special and fancy.  (more…)

The post Cheeseburger Puff Pastry Pockets. appeared first on How Sweet Eats.

These 15 recipes for spring will get you super excited for the season! Refreshing and bright flavors with a few spring soups, salads, pizza and more. Bountiful dishes that make you excited to cook again and create vibrant plates. 

Spring has sprung and I am all over these delicious meals.

Today I have 15 of my favorite spring dishes for you and oh man do I love them so much.

I am all about these delish spring recipes. The first three months of the year are always rough here when it comes to produce – it feels like so little is fresh. Finally, I’m getting my hands on some good asparagus and that’s just the start. The recipes below highlight some of my favorite ingredients in the spring season and are perfect to make this weekend!

Everything is so bright and fresh and full of vibrance and flavor. I love a mix of refreshing dishes and cozy meals in the spring, when it’s warm in the sunshine but cooler at night.

18 Favorite Recipes For Spring

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The post 18 Of My Favorite Spring Recipes! appeared first on How Sweet Eats.

The easiest toasted skillet ravioli is one of the best weeknight dinners you can make! Ravioli is toasted in brown butter then tossed with fresh lemon zest, ricotta and herbs. It’s super simple and delicious!

I am so excited to share this with you today!!

It’s a super easy ravioli skillet, where the pasta is toasted in brown butter instead of being boiled. It’s finished with lemon zest and ricotta cheese and it’s wonderful. The skillet has so much flavor and texture that you won’t believe this meal only consists of a few ingredients.

It’s reminiscent of my favorite lemon parmesan cauliflower gnocchi. Comes together super quickly and has a balanced, incredible flavor. 

Plus, this crunchy ravioli texture is EVERYTHING.

If you like crispy fried ravioli, let’s just say this is the next best thing. It’s not exactly the same but it sure does hit the spot. 

I’m not kidding when I say that this little dish here is so darn easy. It’s embarrassingly easy. That’s my favorite kind! 

It can be a side dish for your dinner. Or it can be an easy entree when you want something light and simple.

Here’s what we’re working with today:

Brown butter, the star of the show! 

Cheese ravioli, but you can always use your favorite variety.

Fresh lemon zest. A bright punch. 

Herbs or microgreens – for a little refreshing pop.

Ricotta cheese! So creamy and dreamy and delicious.

I always have a package of cheese ravioli on hand just for this dish. It can’t be beat when you need something fast. And it makes for an incredible lunch too – served with a salad, it’s very light and satisfying! 

It all starts with the brown butter. I let the butter bubble until it JUST starts to brown. You don’t want to go overboard here because it’s going to brown more as you toast the ravioli. 

Throw uncooked (but thawed) ravioli in the butter and let it do its thing. Just let it SIT for a minute. Let it toast and get super golden and crunchy. Then flip once and let the other side get crispy and golden and crunchy. YES. 

Next comes some water. A splash of water, then cover the pan. This steams the ravioli so it cooks and becomes tender. But guess what? The outside stays crispy as ever. It’s perfect. 

Then I add in some freshly grated lemon zest. A sprinkle of salt and pepper if needed. A few dollops of ricotta. Some fresh herbs or microgreens and it’s DONE. (more…)

The post Toasted Skillet Ravioli with Lemon & Brown Butter. appeared first on How Sweet Eats.