Category Archives: eat + drink

blueberry coffee cake muffins.

In so many ways, I feel like the last several months have rushed past without me even noticing it. There are still so many things I want to accomplish in our new home, so many things to do to prepare for the arrival of our girl, but every time I look up it seems like another 3 weeks have flown by and I haven’t done anything.

I spent a lot of time at home last week during my spring break, just relishing in our house. Thinking about flowers I wanted to plant in the backyard, pillows I want to purchase for our sofa…you know, the usual. But I also realized, I’ve been so caught up in the things I still want and need to do that I haven’t taken the time to really settle in and do the things that always made me happy in our last home. Like baking on a Saturday morning.

I get worn out pretty quickly these days (read: always out of breath), so I decided to go with something simple and perfect for the new season. This isn’t a traditional blueberry muffin, but I think it might become a tradition in our home. My husband actually declared that it was the best blueberry muffin he had ever had – which is a pretty bold statement. But truthfully, they are delicious! I keep cartons of blueberries in the fridge this time of year, so I already had all of the ingredients in the house and they took no time at all to whip up. They are the perfect comforting breakfast for your weekend…or any day really.


¼ cup sliced almonds, finely chopped
¼ cup packed dark brown sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
10 tablespoons unsalted butter, softened
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream
1 egg
1 teaspoon vanilla extract
1 ¼ cup fresh blueberries
1 cup confectioners’ sugar
3 tablespoons milk
½ teaspoon vanilla extract


Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.

In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.

In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.

In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add ¾ cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold blueberries into batter.

Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make the glaze, whisk the confectioners’ sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.

*recipe via


lemon cucumber couscous salad + tzatziki

I am typically very much in favor of seasonal dishes, but when the temperatures are in the 70’s and 80’s in February, I tend to throw all of that out the window. Who wants something hot and steamy when you’ve just spent the afternoon outside getting a tan? Not I. And yes, I actually picked up some new tan lines this Saturday.

So instead I decided to go all Greek and springy and make this fantastic lemon cucumber couscous salad with tzatziki. I simply adore Greek food and my husband and I eat Mediterranean meals almost exclusively during the warmer months. Our house is always stocked with loads of hummus, seafood, sun dried tomatoes, pita chips, and white wine. This couscous salad incorporates everything I love about Mediterranean flavors and pairs perfectly with salmon or grilled chicken and a nice, crisp Sauvignon Blanc. Tzatziki is a traditional Greek dip that is delicious with just about everything, and although I have it pictured here with pita chips – I would be lying if I told you I didn’t put a fair dollop on top of my couscous as well.

Lemon Cucumber Couscous Salad


1½ to 2 cups couscous
2 medium cucumbers
¼ bunch parsley
1 medium lemon
2 Tbsp olive oil
¼ tsp garlic powder
¼ tsp salt
freshly cracked pepper to taste
3 oz. crumbled feta cheese


Bring a medium pot of water to a rolling boil. Add the couscous to boiling water, stir once to combine, cover with lid and remove from heat.

Cut the cucumber into quarter rounds and place them in a large bowl. Take a big handful (or about ¼ bunch) of parsley and pull the leaves from the stems. Roughly chop the parsley and then add it to the bowl with the cucumber. Use a fine holed cheese grater or a zester to remove the thin layer of yellow zest from the lemon and add it the bowl with the other ingredients.

Cut the lemon in half and squeeze the juice into a small bowl (you should get 2-3 tablespoons of juice). Add the olive oil, garlic powder, salt, and some freshly cracked pepper. Stir to combine and then pour the dressing over the cucumber, parsley, and lemon zest. Stir to combine.

Add the couscous and crumbled feta to the bowl. Gently stir to combine all of the ingredients. Taste and adjust the salt and pepper as needed. Serve immediately or chill until ready to eat.

*recipe adapted via



½ English cucumber, peeled
2 cups cold plain Greek yogurt
4 cloves garlic, pressed
⅓ cup chopped fresh dill
1½ Tbsp freshly squeezed lemon juice
½ tsp salt, or to taste
⅛ tsp black pepper


The Cucumber should be peeled, finely diced and strained of it’s juices. I squeezed it really tight by the fistful. You can use a cheese cloth if you wish. Getting rid of excess juice is important so that you tzatziki sauce isn’t watery the next day.

Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1½ Tbsp lemon juice, 4 pressed garlic cloves, ⅓ cup chopped dill, ½ tsp salt (add more to taste) and ⅛ tsp black pepper.

Mix everything together and add more salt to taste if needed. It’s best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!


pumpkin spice cinnamon rolls.

I almost hate to say this for fear of jinxing myself, but today is day 7 of feeling like a normal human being and I could almost cry I’m so excited. The last 9 weeks or so have been fairly miserable to say the least and I think I’ve finally turned a corner, just in time for the holidays.

As soon as a I started feeling well last week I began to pour over all of my seasonal recipes in a desperate search for a delicious weekend breakfast. As most of you know, Saturday morning is arguably my favorite time to be in the kitchen. I love to have coffee brewing while I whip up something scrumptious in my pjs. It’s the best. Unfortunately, my Saturdays have been all about sleeping and doing as little as possible lately, so I’ve missed out on all of my fall baking. It had to be remedied.

This recipe was originally from Paula Deen, but it’s been tweaked to include a pumpkin filling because – duh, fall. I always get nervous when I find recipes for cinnamon rolls because they usually make enough to feed a small army, but this recipe only makes about 8 rolls in a cast iron skillet so it was perfect for just the two of us. It’s a really simple recipe to follow and the end result is out of this world. It’s like rolling up all the flavors of fall into a warm, gooey swirl of cinnamon bread…and then topping it off with icing.

You just can’t beat that.

pumpkin spice cinnamon rolls



1/4 Ounce package yeast
1/2 Cup of warm water
1/2 Cup of warm milk
1/4 Cup of sugar
1/3 Cup of butter melted
1 Teaspoon of salt
1 Egg
3 – 3 1/2 Cups of flour

Pumpkin Filling

1 1/2 Cup of pumpkin puree
3/4 Cup of brown sugar
2 Teaspoons of vanilla extract
2 Teaspoons of cinnamon
1 Teaspoon of pumpkin pie spice
1/3 Cup Diced Pecans optional


1/2 Cup of warmed milk
3 Tablespoons of butter melted
2 Cups of powdered sugar
1 tsp. vanilla extract


Dissolve yeast into warm water to activate. While yeast is dissolving combine sugar, warm milk, melted butter, salt and egg into a large bowl. Mix in two cups of flour and then mix in yeast + water mixture.

Mix in remaining flour until dough is easy to handle. The dough should be elastic, but not sticky.

Sprinkle flour over a large surface, remove dough from mixing bowl and knead for 5-10 minutes. Place in a large well- greased bowl (I use butter) and cover with two clean dishtowels without touching the dough.

Place in an unheated oven for an hour to double in size.

While the dough is rising, mix together all the ingredients for the pumpkin filling (minus the chopped pecans).

Remove dough after an hour and preheat oven to 350º F.

Punch down the dough and roll out into a large rectangle. Spread pumpkin filling mixture evenly over rolled out dough and sprinkle with pecans (optional). Roll the dough and cut into 1-inch slices. Place into cast iron pan/casserole dishes close together. Bake for 30 minutes or until golden brown.

Mix together powdered sugar, vanilla, and melted butter. Slowly add in milk until you have reached your desired consistency.

Pour icing over the rolls while they are still in the skillet. Remove and enjoy!!