1. My worst nightmare is waking up late. I had an actual nightmare last night that I woke up hours late and it haunted me all day.

2. How to be intentional about your day.

3. It’s officially puffer vest season and that is my favorite season. I will live in a puffer vest for the next six months, age me all you want! I’ve had one from gap since high school, one from athleta that I adore, but my current favorite is this holographic purple one. LOVE.

4. Last week Max told me that he saw “an old drink dispenser from the 2000s.” Oh my god.

5. 10 ways to prevent clutter.

6. TV things!! Oooooh The Morning Show. I love that it’s back. Also have been watching Southern Charm! Kind of a fun trainwreck.

7. Emilia calls things “soury” and it’s my new favorite word. As in, the lemon was too “soury.” She tried lime sherbet and it was soury. She isn’t wrong!

8. How to create when you feel overwhelmed. Love this.

9. The kids are already asking to listen to christmas music and I’m here for it! In their defense, Emilia is working on songs for her christmas show and I think they’ve also started singing some in music class to prepare for a holiday concert. But I mean, who needs an excuse!

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These butternut squash couscous bowls are the perfect fall meal! Massaged kale, roasted squash and chickpeas, creamy goat cheese, crunchy pepitas, all drizzled in a maple vinaigrette! Tastes like an autumnal dream.

This is as fall as it gets!!

A cozy and comforting grain bowl, complete with massaged kale, roasted squash and chickpeas, creamy goat cheese, salty pepitas for crunch and a maple vinaigrette. It’s like what I want to eat for lunch every single day in the fall. 

This bowl is satisfying, easy to throw together and super good. I love how customizable it can be, how the dressing gives it a sweet and savory kick and how crunchy the kale and pepitas are. It’s filled with texture and crunch – which is the key for a meal to be swoon-worthy for me.

In my book Everyday Dinners, I share my grain bowl formula. The way I like to do it? A favorite grain, something crunchy (a nut or seed), something creamy, like cheese or avocado, a bunch of roasted vegetables and a dressing that makes it extra special. That is just a summed up version, of course, but you can see how I put it to use in this dish!

This grain bowl formula: 

• I almost always use pearl couscous. I love how big it is, how the dressing can really coat each piece. I also prefer the texture over quinoa or farro. 
• For vegetables, I’m obviously going with squash today because HELLO FALL!! I’m also using some kale. I chop up the kale then massage it with a drop of the vinaigrette, letting it sit and soften for a few minutes. This removes some of the bitterness and also helps in be less chewy. 
• I want things to be a little extra satisfying, so I’m adding chickpeas! I roast them right with the butternut squash. This adds some protein and fiber and all around delicious flavor. 
• Creamy crumbly goat cheese is my favorite option for this bowl. Feta will also work. So will parmesan! 
• Salted, roasted pepitas give this dish an extra nutty crunch. I love them so much. And I love their size! Perfectly medium and crunchy.

The dressing is an apple cider vinaigrette with maple syrup. Oh my word, it is delicious. I love how truly MAPLE-Y it is – and how it doesn’t have mustard. Don’t get me wrong, I am a mustard freak. But without the dijon in this dressing, the maple really shines.

It’s a true, light vinaigrette – tangy from the vinegar, sweet from the syrup and excellent on any fall salad. 

My favorite thing about bowls like this is how versatile they are. They can be great for lunch or dinner, even served warm or chilled, right from the fridge. (more…)

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We had a big week over here!!

And a very big birthday for Eddie!!

Okay but first! The start of the week.

Remember our favorite fall tree I showed you last week?!

Look how much it changed in a few days!

This is how Max was doing his homework one day…

And Emilia’s outfits give me LIFE.

The most gorgeous end of summer sunsets!

Then it was time to make dada a cake.

Funfetti for the win.

This is how Emilia and Jordan play during hockey.

Jordan in Jordan.

Emilia loves when the heaters come on over the bleachers.

Then we sang happy birthday. I mean… do they look related?

They are basically quadruplets.

Wearing our neon for morning cross country practice!

And we spent a little time with our cousins, where everyone loved on baby Lucy!

Today we had another cross country meet! The third week in the rain. Ooomph!

It was chilly and rainy and Jordan basically ran around for hours.

Take a good look at those curls!

First there’s a walkthrough…

Then the race!

My happiest girl!

Max’s race is next. He has to run a little longer.

I love this pic of him!

Then we got home and I cut Jordan’s hair. !!!!!!!!!!!!!!!!!

First, I love that he does this to “hide” from us. He thinks he is playing hide and seek here. It’s my fave.

Anyway, I had bought hair cutting scissors (that sounds real professional) on amazon a few months ago and cut five inches (!!!) off Emilia’s hair before school started. I have called twice to get Jordan a hair cut and this place hasn’t called me back, so I just decided to try it.

Still super curly and it may be a mess in the morning, but at least it’s a little cleaner!

And that’s the week! HAPPY FALL!

The post A Week In The Life, Vol 39. appeared first on How Sweet Eats.

It’s officially fall!!

We’re bringing in the new season with so many wonderful dishes.

What’s on your menu this week?!

What To Eat This Week

Chickpea salad bowl

Baked spaghetti squash with meatballs

Sticky salmon couscous bowls

Fire roasted chicken tortellini soup

Crispy chicken caesar slaw salad

Pumpkin vodka pasta with spicy breadcrumbs

Baked pumpkin oatmeal cups

Marinate white beans with olive oil toast

The post What To Eat This Week: 9/24/23. appeared first on How Sweet Eats.

Hello hello!

This week on the blog, I shared our favorite lemon butter pork chops! I also shared this incredible chickpea salad bowl, all of the cocktails that you need for the fall season and these chimichurri cheese fries with chipotle bacon.

Here’s a new weekly menu, and a peek at a 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 finishing up our summer cooking challenge. Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas.

xoxoxo

WHAT I’M LOVING THIS WEEK

This mediterranean shrimp salad looks SO good.

Chicken with white wine sauce. YUM.

This apple pie ice cream is incredible.

Pot roast grilled cheese! Whoa.

A giant fig cinnamon roll? I’m sold.

Game day dip for the win.

Craving these pambazos.

Carrot apple ginger soup sounds delish.

We love cinnamon apples.

Dill pickle snack mix?! Yes yes yes!

Gorgeous maple brioche cinnamon rolls.

Creamy pumpkin soup! Fabulous.

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These chimichurri cheese fries are the ultimate game day snack or party food. Crispy french fries, melty cheddar sauce, herby chimichurri and chipotle bacon for crunch. Delicious!

I’m here with your game day food.

Sheet pan cheese fries. Chimichurri cheese fries, to be exact. Sprinkled with crispy chipotle bacon for an extra pop of flavor. 

I wish I could eat these every single day! 

Ever since making my smashburger fries, we’ve been loving sheet pan fries of every variety. Some have cheese. Some don’t! I love a good salt and malt vinegar fry. 

These are clearly cheese-loaded fries. With a few other good things.

I’ve learned a lesson over the last few years of having kids: just buy frozen fries. I have countless recipes on this blog where I make a homemade version of french fries. 

But! 

You can get such excellent, crispy and delicious fries in the freezer section these days – and they are your best bet. You can fancy them up like this.

P.S. you can also put them on salad for a huge win.

I mean, think about it. You buy tortilla chips to make sheet pan nachos. So why not buy fries to make sheet pan fries?!

The best idea I ever had. 

Now let’s talk about how incredibly wonderful these are. Perfect for a party, game day snack, appetizer or late night treat. 

And I’ve even made chimichurri fries before. It’s one of my favorite condiments to put on fries and, frankly, potatoes in general. 

But these chimichurri cheese fries are legit. 

I make a cheese sauce.

And I make my chimichurri too! Unless I already have it made in the fridge. Which in most cases, I do. Because I make it frequently. 

Then I also make some chipotle bacon! Yes, this is a little high maintenance. My chipotle bacon is just diced bacon sprinkled with chipotle chili powder and cooked until super crispy and crunchy. You want to eat it on everything.

Next, I make a batch of frozen fries. Yes. You could use the air fryer, but I don’t like that because it can usually only handle one small batch at a time. So instead, I spread the fries on a sheet pan and roast them at 450 degrees (at least! Even if the directions specify a lower temp!) until crispy. You know, like it’s 1997 again. Before air fryers existed.

And that’s it!

I don’t think I need to go on and on and on about the amount of flavor these fries have – you can see it right on the plate. Cheesy sauce, chimi drizzle, crunchy bacon sprinkle.  (more…)

The post Chimichurri Cheese Fries with Chipotle Bacon. appeared first on How Sweet Eats.

The best fall drink recipes are here! From coffee and tea, to punch and sangria, mocktails and hot toddys. Can’t get any better than this – be sure to bookmark this post! You’ve just hit the fall drink jackpot!

Fall is officially here!

Finally. I’ve got you covered with the best of the best when it comes to fall drinks! These fall drink recipes are so good, I could never just choose one. Whether you need something cozy or icy, boozy or comforting, I’ve got it! Below you’ll find a bunch of my favorite fall drinks, like hot chocolates, teas, non-alcoholic punches, sangrias, mimosas and more!

Fall cocktail season is seriously the best. I mean, I guess I could argue that fall is the best time for ANY sort of drink. And I can’t even tell you how many delicious ones I have here on the blog. Don’t make me choose a favorite! I worship at the altar of apple cider, but there are lots of delish pomegranate, maple and pumpkin flavors here too.

35 Of The Best Fall Drink Recipes

We’re starting with warm coffees and ciders (with one icy exception!), then on to mocktails! Scroll down for all the fall cocktails you need every weekend of the season. What’s on your list for this first official weekend of fall?! (more…)

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This is my favorite chickpea salad bowl! Loaded with arugula greens, crunchy dill croutons, chickpeas, feta, avocado, cucumbers and tomatoes, this salad tossed in a red wine vinaigrette is a satisfying meal that everyone will love.

You’re going to want to dive right into this bowl!

My favorite chickpea salad bowl is loaded with crunchy croutons, avocado, tomato, cucumbers, feta cheese and piles of arugula greens. Drizzled with a fabulous red wine dressing, it’s tart and delicious and crunchy and everything you want a good salad to be! 

This salad is inspired by one at our local cafe, Mediterra – it’s their chickpea bowl – and they pretty much have the best food ever. Plus enough cheese that you can get lost in the cheese counter. 

It has texture and crunch and the dressing is incredible – and I sound like a broken record but there are really only so many ways you can describe a salad that is very simple but tastes amazing at the same time. 

However, I do something a little fun in the salad bowl. 

Croutons!!

The croutons are made with sourdough bread and dill and baked until super golden and toasty. 

They make this entire salad, if I do say so myself.

The croutons are savory and crisp and really make the whole bowl very special. You wouldn’t think that putting dill on bread and toasting it is anything special, but add some salt and olive oil to that sourdough, let it get crunchy and it adds a whole new element to your salad bowl. You must try it. 

There is so, so, so much other goodness in this salad too.

We have: 

An assortment of greens, like arugula or butter lettuce or romaine. 

Chickpeas. You can also use roasted chickpeas! 

Avocado.

Crumbled feta cheese.

Cucumbers.

Tomatoes. 

Fresh herbs, likely parsley. 

The crunchiest salty, dill croutons.

And the most delicious dressing ever! A killer red wine vinaigrette that you will want to make for just about every salad for the rest of your life. 

I make red wine vinaigrette all the time, but this is an extra special version. If you made my bruschetta pasta salad this summer, then you’re probably familiar with that wonderful, syrupy balsamic dressing that coats every bit of the salad.

This is like that, but with a red wine vinaigrette! It’s slightly thicker than traditional red wine vinaigrettes and clings to every bit of the lettuce, croutons and chickpeas. So darn good. 

And that’s that!

No fancy way of combining. You can make this a tiny chopped salad or a traditional tossed salad. Whatever you like! And of course, add any other ingredients you love. Maybe some banana peppers. Pickled onions. Nuts or seeds. 

The great thing about it is that it’s incredibly satisfying and filling. You can also prep the ingredients ahead of time, and even combine the chickpeas, tomatoes, cucumbers, and feta, then combine them with the greens, avocado and croutons when it’s time to eat. 

Winning all around!  (more…)

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1. Dying over these chocolate monster cookies!

2. Have you seen the videos going around IG and Tiktok about how when millennials went out in high school/college we always had to wear heels? I saw someone wear sneakers to homecoming the other day and just about died. What did we suffer through the worst footwear ever? Where were all the comfy sneakers?!

3. We should note that I am unfortunately still pro-slightly uncomfortable heels if they include rainbow or sparkles. Like the forever five year old I am.

4. Also, were you team N*SYNC or backstreet boys? I was BSB all the way. I never even really liked N*SYNC! Except for Justin.

5. Structured procrastination is my life.

6. TV things!! The end of Virgin River… it was okay. Are they really reaching for that storyline? Ha.

7. The ALDI pumpkin sliced loaf cake is so incredibly good. I don’t even want to tell you how quickly our family of five took that down.

8. Please tell me why I want to put a backpack on my water bottle!

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

Our whole family loves these lemon butter pork chops! Boneless pork chops seared and baked in a lemon butter sauce, served with your favorite vegetables and grains. Easy and delicious weeknight meal!

Dinner is served!

These lemon butter pork chops are tender and juicy, making them extra delicious, cooked in a lemon butter sauce with tons of fresh herbs. Serve your favorite veggie on the side along with some potatoes, a salad, rice or your favorite grain. 

This is a meal that everyone gets super excited about! 

And, I mean, can you blame us? 

These lemon butter pork chops are inspired by my lemon butter chicken in Everyday Dinners – probably the most made recipe in the entire book! I make the lemon butter chicken multiple times a month. Eddie adores it, the kids love it – it’s a very tender, juicy chicken recipe with, well… lemon. And butter!

And herbs. 

It’s simple and wonderful and everything you want dinner to be.

A favorite!

And served with vegetables and rice or potatoes, it is incredibly delicious! Because the buttery lemony sauce makes its way on to every bit of your plate, coating the veggies and whatever else you choose to pair it with. 

Let’s talk about how this is also incredibly simple. Like crazy simple!

The pork chops get a good dredge of flour after a shower of salt and pepper. That’s it. No egg or breadcrumbs – just a coating of flour. 

Then they get browned and sizzled in the pan until golden. We’re going to pop them in the oven so it’s not imperative that they cook fully here. 

Once the pork chops are properly seared, I remove them from the pan and throw in some butter and lemon slices. The butter browns a bit, all the flavor bits in the pan released and the lemons get a little caramely! YES.

Next, the pork chops go back in the skillet. Or the entire thing (pork chops + lemon butter sauce) can be put in a different baking dish. I bake for 10 to 15 minutes, just to finish them off. I like my pork chops to be 155 to 160 degrees F. Taking the internal temp is important so they don’t dry out!

Luckily we have this incredible sauce to help things along. I also suggest grabbing some bread so you can drag it through the remains of the lemon butter sauce and go.to.town.  (more…)

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How are we half way through September already?!

Our week was great, just filled with school, lots of kids’ activities and regular life!

Foggy mornings going to school – this is one of our favorite trees to watch in the fall.

After school snack plates!

The littlest baby boy.

Emilia started her theater class back up again this week! Oh my gosh, she LOVES it. And she chose this dress to wear. She is a dream!

Cross country practice!

Always with a smile.

Golden girl.

Cookie dough in the fridge, always.

She spent 20 minutes in bed drawing this and was so proud.

Then the kids had another cross country meet today!!

It rained almost the entire time.

They are so fun to watch!

Smiley girl.

The ending this week was all fun, compared to last week.

And that’s a wrap! How is this my life now? All kids stuff, all the time. I love it.

The post A Week In The Life, Vol 38. appeared first on How Sweet Eats.

We’re bringing in fall this week with some favorite meals!

What’s on your menu this week?!

What To Eat This Week

Fuji apple chicken salad

Weeknight peanut noodles with roasted broccoli

Creamy broccoli shells and cheese

Baked chicken parm meatballs

Crispy lemon salmon salad

One pot garlic butter chicken orzo

Chickpea tortellini salad

Cinnamon toasted pumpkin pie oatmeal

The post What To Eat This Week: 9/17/23. appeared first on How Sweet Eats.

Happy weekend!

This week on the blog, I shared these baked pumpkin oatmeal cups, 2 ways. I also shared this crispy lemon salmon salad, a ton of recipes to make if you go apple picking and a delish apple butter snack cake!

There’s a new weekly menu up, along with a peek at a 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 finishing up our summer cooking challenge. Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas.

xoxoxo

WHAT I’M LOVING THIS WEEK

OMG. Brown butter s’mores cookies!!

Southern buttermilk biscuits. I want these.

This pineapple agua fresca is perfect.

Mushroom chicken sounds delicious.

Homemade yum yum sauce!

Maple dijon chicken is also amazing.

I live for a burrito bowl.

Amaretto peach crisp. Yum!

Need to try crockpot mac and cheese.

Stuffed pepper casserole sounds good.

Baked apple cider donuts for the win.

Heirloom tomato galette is gorgeous.

Making this spiced cranberry apple martini!

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This apple butter snack cake is so perfect for fall! A sheet cake made with rich apple butter and grated honeycrisp apples, it’s baked until tender and then drizzled with brown butter icing. Incredible!

It’s fall cake time!

This apple butter cake is incredible. Loaded with spiced apple flavor, it’s tender and soft and drizzled with a brown butter icing. The perfect after school or weekend fall treat that everyone can enjoy!

We LOVE apple butter in this house. Especially Eddie. One of his favorite things to do is get a huge jar of apple butter, then have it on toast every night before bed. It’s so satisfying and sweet and spiced – and it tastes like fall. I love the american spoon apple butter, but Eddie doesn’t discriminate. He will pick up any variety at the grocery store!

So I was more than excited to find an apple butter cake recipe! See, I love using pumpkin butter, because it has such jam-packed flavor in a thickened, saucy little mix. I love using pumpkin butter in cookies and even oatmeal, and I really like how it brings the best spiced flavor to treats without making them super “cakey.” Apple butter is the same!

That may sound crazy, because this is a cake after all. But the apple butter has a more concentrated, rich flavor. It works wonders in a cake, especially compared to applesauce. Sure, applesauce is great and delivers a lot of moisture to baked goods, but it rarely brings tons of fall, apple flavor. 

That’s why apple butter is here to save the day! 

This cake also uses a grated apple, and of course, I love to use honeycrisp apples. Is there anything that screams fall more than honeycrisps? I think not. I used to wait for the day that they were available in the grocery store when I was growing up. Now, my kids love them too and they are so sweet, a little tart and refreshing. 

I grate the entire honeycrisp and throw it right into the batter. The batter is simple! Butter, brown sugar, eggs, apple butter, and then the classic dry ingredients. 

It takes about 40 minutes to bake and let me just tell you – your house will smell AMAZING. No need for a fall candle with this cake in the oven. It does all the work for you. 

There are a few ways you can top this cake. A simple powdered sugar sprinkle works, but I also like to make a brown butter icing glaze to drizzle on top. Mostly because I can never say no to brown butter.

Who can?

It’s as simple as it sounds. I brown butter then mix it with some powdered sugar and it almost tastes like carmel. Then I drizzle the glaze over the cake. You could spread it on too – whatever works! 

This is also an excellent cake to make if you go apple picking! Of course, you can always make your own apple butter too.

Such a feel good treat with some coffee or tea. (more…)

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Here you’ll find the best apple picking recipes! ‘Tis the season for so many delicious ways to use this fruit. Savory salads, tarts, desserts, cocktails and more. You’ll find all my favorites and way to use up those gorgeous gems you picked.

I have the best of the best apple recipes for you!

Apples are one of our favorite foods in this house. I live for apple season.

In fact, I might even love apple season more than pumpkin season. I definitely love apple cider flavors more than pumpkin flavors. So I’m here with all of the best apple recipes because the minute they come into season, I’m on it.

If you haven’t been apple picking yet, ooooh now is the time! The honeycrisps are ripe and perfect and tart and ready for all the delicious recipes. We will probably go once or twice in the next few weeks. My kids eat two or three apples right in the field, they love them so much. And there is no better excitement than when we get home and have tons of apples to cook and bake!

Below you’ll find a mix of savory and sweet options – the top faves in our house. If I have to choose a favorite it may be the apple fritters… or the homemade apple cider! Which would you choose?

20 OF THE BEST APPLE PICKING RECIPES

(more…)

The post What To Make If You Go Apple Picking This Weekend! appeared first on How Sweet Eats.

This salmon greek salad is one of my all-time favorite salads! Crispy lemon salmon, a greens salad packed with sweet peppers, olives, tomatoes, feta and more, all drizzled with a honey lemon vinaigrette. Super delicious!

Now this is my kind of salad!

All these lovely ingredients, piled high before being tossed together, complete with some crispy salmon chunks. YUM.

This crispy honey lemon salmon is served on a bed of greens with sweet peppers, tomatoes, cucumbers, pickled onions, kalamata olives and feta cheese. It’s drizzled with a perfect lemon dressing and is so crispy, crunchy and satisfying that sometimes I think I could eat this everyday. 

What.a.dream.salad.

My family cannot get enough of this salmon. I use the recipe for my sticky honey garlic salmon, but add in a ton of fresh lemon zest. This brightens the flavor so much. I love cutting the salmon into chunks. It cooks quickly and perfectly, plus all the edges get super crispy. Adding the honey into the skillet creates a sticky sauce and the whole thing is just FUN to eat. 

I end up making salmon like this all the time for the kids – they are more inclined to eat it this way. 

And of course, it works in a salad so well. Little chunks all through the salad and so much flavor.

As for the rest of the salad, this is what I love to add:

Butter lettuce or romaine hearts, seasoned with lots of salt and pepper

Sweet peppers, thinly sliced

Cherry tomatoes, cut in half

Cucumbers, peeled and chopped

Kalamata olives, or any olives

My pickled onions, because they are incredible in a salad! 

Crumbled feta cheese, which finds its way all throughout the greens

Sometimes I keep this a traditional salad. Other times I chop everything into same-sized bits for a chopped salad. There is so much incredible crunch here. It’s easy to make it your own!

This dressing is one of my all time favorites. Shocking, I know. 

It’s a honey lemon vinaigrette with an emphasis on dill – very simple and classic, but one that tastes delicious on just about anything. Especially crisp greens! This dressing is so good that I will often eat it on greens alone, maybe with some parmesan cheese. I love how tart and briney it is, with the perfect hint of sweetness. And of course, that dilly flavor that I crave in pickles and more.  (more…)

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1. Do you organize your books by color or by genre? Or by alphabetical order? I am team color all the way, but that’s mostly how I view the book in my head, so I can easily know where to grab it.

2. Majorly craving this frozen apple cider margarita.

3. Not me over here already looking at all the holiday decor online…

4. TV things!! I was so excited to see new Virgin River episodes. I’m halfway through and eh, it’s okay. Fairly good, but… nothing will ever beat those first two seasons for me.

5. How to manifest better friendships.

6. I tried the starbucks pumpkin cream chai latte and actually liked it. And I am not a big tea person at all.

7. We should eat bread when scared. Interesting!

8. I had no idea that pepperoni rolls aren’t a thing everywhere until I made this strata!

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

We love these pumpkin baked oatmeal cups! Satisfying, delicious and easy to prep for the week ahead. I like to make two versions: a pumpkin cheesecake version and a chocolate chip version. Both are delicious served hot or chilled!

This is going in the breakfast rotation all season long!

These pumpkin baked oatmeal cups are super delicious, filled with pumpkin pie flavor, chewy oats, an option for a cheesecake filling or chocolate chips, and best of all – baked in a bite size muffin tin making them ideal for meal prep.

I love how these are portable, can be enjoyed warm or chilled and can even be crumbled or broken apart and sprinkled in yogurt. 

Can you tell how much we adore them?! 

Last year I shared this pumpkin cheesecake baked oatmeal and it was the hit of the season for us. And for all of you too! It’s hearty and satisfying and tastes so delicious – plus you can make it ahead of time which is a huge win. I can’t believe how delicious it is – it practically tastes like dessert. 

While I love my traditional baked oatmeal, I also love baked oatmeal cups. The full baked oatmeal is almost more of an indulgence, in fact, sometimes I call it oatmeal cake. But baked oatmeal cups are something I make to prep for the week ahead or to have quick snacks on hand. 

My go-tos are my  banana almond butter baked oatmeal cups and my peaches and cream baked oatmeal cups. I tend to make the latter in the summer only, but the banana ones year round. A fall version has always been on my mind, and now is the perfect time.

Yes, it’s a little early here for pumpkin, but when it comes to breakfast, I often enjoy pumpkin all year long. It’s such a warming, cozy flavor and I find myself making my pumpkin pie steel cut oatmeal and pumpkin coconut cold brew any time of year.

And of course, we make my pumpkin muffins ALL year long. Max’s favorite muffin is a pumpkin muffin, so it’s nothing special and seasonal for us. 

Plus, I want you guys to have this recipe so you can enjoy them too! Start whenever your little heart desires. 

The exciting thing is that I actually make these pumpkin oatmeal cups two different ways. Of course, you can add anything you love to these: nuts, seeds, additional fruit – just about anything. 

First, I make a pumpkin cheesecake version. Just like my baked oatmeal, I mix mascarpone (or cream cheese) and maple syrup together, then dollop some down into the oatmeal cup before baking. I love this version because it’s decadent and creamy, without the chocolate. It’s fun!  (more…)

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We had a lovely short little week!!

And the kids had their first cross country meet today, which was SO FUN.

We ate some bruschetta pasta salad all week.

I bought Emilia these uggs almost 2 years ago at an end of the season sale. They finally fit!

Watching the zamboni clean the ice is the highlight.

These two play together so well during Max’s hockey practice. Jordan convinced her for some “baby oreos,” as he calls them.

It was so much nicer to sit in a freezing ice rink and not in 92 degree heat. Honestly I think I could live in Alaska. I hate the heat, period.

This sunset was stunning at cross country practice!

Hot and humid but a popsicle saved the day.

First little cold of the season. Oh gosh. Last year he was sick from November to March. I hope this year is different!

This may be my favorite room in our new house. The pantry!

And today, the kids had their first cross country meet!

Emilia was so emotional towards the end. Oh my gosh, it was so sweet. She said “I loved it so much and it was hard!”

They are in different age divisions so we got to watch both!

She did amazing!

So did he!!

And so happy to be done!

The energy at this meet was amazing and so wonderful! Everyone cheering for everyone and the kids loved it so much. It was such a great end to the week!

The post A Week In The Life, Vol 37. appeared first on How Sweet Eats.

So many delicious meals this week as we may the transition to fall!

What’s on your menu this week?!

What To Eat This Week

Tomato bisque with crispy halloumi cheese

Grilled chicken avocado orzo

Crispy meatball melt wraps

Burst tomato burrata pasta

Hot ginger salmon salad

Grilled garlic baguettes with greek salad

Zucchini farro salad

Granola scones

The post What To Eat This Week: 9/10/23. appeared first on How Sweet Eats.