Cupcakes and Gratitude

Last Updated: March 25, 2021

When I was pregnant last year, there were so many reasons it felt like a cloud was hanging over us, the pandemic being just one of them. Most of the time we powered through, busy with work, getting the house ready for the baby, and like everyone else in the world, tracking down toilet paper and disinfecting our groceries took up 80% of whatever time was left over! The upcoming early months with the baby seemed very daunting at the time, especially since we were not going to have anyone to help out at home, so to make it fun and to have something to mark the milestones and celebrate the fact that we were “surviving” early parenthood, I planned this very special little side project: I decided that for each of our baby’s monthly birthdays (the 25th of each month), I would make a seasonal cupcake recipe, and take his picture with the cupcakes!

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Noodles with Chicken and Mushrooms

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An easy and flexible weeknight recipe for noodles involving ground chicken, mushrooms and a quick sauce that comes together from pantry/fridge ingredients. Add more vegetables if you have them, make it as spicy as you’d like, it’s all good!

Off late I’ve found ground chicken to be so convenient, to put together quick and delicious meals in so little time! No chopping and dicing and browning required, and it gives the recipe some heft without weighing you down. It’s a perfect ingredient for busy weeknights, as you’ll see with this recipe adapted from Bon Appetit magazine!

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Infinitely Adaptable Instant Pot “end of the week” Soup

This is a template to employ some good ol’ chop therapy, clear out your fridge, and make some soup while you are at it. I call this a template because the base recipe can be adapted to any ingredients you have on hand that you want to use up, that have nowhere else to go. Random sausage links, throw them in. 2 ugly carrots, sure. Stale baguette that’s too dry to do anything with, absolutely! Old can of black beans with no future, use it up!

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Grapefruit poppy seed cupcakes with yogurt glaze

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These cupcakes are a really unique and beautiful way to kick of citrus season. Starring grapefruit, a rather underrated member of the citrus family, these cupcakes are bright and whimsical. Easy to adapt to various citrus combinations, but there’s something about grapefruit, poppy seeds and yogurt that makes this particular combination sing!

Thanks to a surplus of grapefruit from the farmers market, I actually tried my hand at candying grapefruit slices at home this time, and used the homemade candied grapefruit slices to decorate these cuties. Before citrus season ends, I do intend to try candying a few more times and share some tips on the blog!

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Pumpkin cupcakes with cream cheese frosting

A nice little Fall treat to accompany your afternoon coffees and breakfast alike – comes together in no time, no special equipment needed!

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Chai-spiced Applesauce cupcakes with cream cheese frosting

A perfect recipe for the Fall when you have way too many apples and way too much applesauce! Can also be made with pears/pear sauce for a twist. The chai spice (recipe below) is a nice change of pace from the typical pie spice that’s floating in the air – try it in place of pie spice or pumpkin pie spice in Fall/Winter baking for variety, or add it to your latte!

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