As part of my bridal shower, we had guests give me recipes with their cards. I’m embarrassed to say it’s been two years, and this is the first of those recipes I’ve made! Sorry everyone. We call this one “Poor Man’s Pecan Pie”. Because while …
Did you know that January is National Soup Month? Neither did I! But it makes a lot of sense. On these cold dreary winter days I love having a big bowl of soup to warm me up. One of my favorite comfort foods of all …
Proof 2016 went too fast: we’re halfway through January and we’re just posting our top recipes from last year! But better late than never, right? It’s always interesting for us to see what posts were the most popular. Some of these aren’t even from 2016! Take a look and let us know what new recipes you’d like to see in the upcoming year!
My favorite pie has always been pumpkin, that’s just the way it is. Maybe it’s because it is so easy to make it was always my Thanksgiving task (along with waldorf salad). Or maybe because it’s just plain delicious. And while I don’t think anything …
In honor of our 3 year blogaversary today (YAY!!!), here is the very first LDB post! And here is our most recent LDB post! And you thought your job was stressful… Who knew ping pong could be so intense?!? This next season of the BBC’s …
Sure, fall means pumpkin spice everything, but fall also means FOOTBALL!
We’re pretty big football fans here at LDB. Kelly is a USC alum (fight on!) and Steph went to Boise State (go broncos!) so football games are a fall tradition for us. The tailgating and viewing parties may be more fun than the actual games though! And you definitely can’t show up to those empty-handed.
While these are a little more time-consuming than a regular peanut butter cookie, they are totally worth it. Not only because they’re adorable, but because of the addition of chocolate! Chocolate and peanut butter go together like USC and Song Girls, or Boise State and the blue field. They just fit.
It’s been a long time since I’ve made peanut butter cookies and I kind of forgot how good they are. The centers are chewy with just a slight crunch of the edges, and the chocolate makes them even softer. They’re rich though! You’ll definitely need a glass of milk.
Or a cold beer. This is tailgating season after all, we won’t judge.
~Stephanie
Peanut Butter Chocolate Football Cookies (adapted from Crazy for Crust)
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup peanut butter
1/2 butter, softened
1 egg
1 tbsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup chocolate chips + 1 tbsp vegetable oil
1/4 cup white chocolate chips + 1 tsp vegetable oil
Cream together both sugars, peanut butter and butter for 2 minutes.
Add in egg and vanilla, mixing until combined.
In separate bowl, mix flour, baking soda, baking powder, and salt.
Pour dry ingredients into peanut butter mixture and stir until incorporated.
Cover and refrigerate for at least one hour.
Roll tablespoon size balls of dough between hands, then flatten to 1/2″. Pinch ends into a point to form a football shape.
Bake for 8-10 minutes at 350 degrees, until edges turn golden brown.
Let cool completely before frosting.
For Chocolate Glaze: melt the chocolate chips and oil together. Frost or pipe an oval football shape over cookies. Let dry completely before adding laces
For White Chocolate Laces: melt the white chocolate chips and oil together. Pour into piping bag (or ziplock bag with corner tip cut off) and pipe on laces.
It’s hard to believe that 2015 is over and what a year it has been! Here are some highlights of the past year for LDB, starting with the one that will make 2016 even more memorable! Life Highlights Post: I’m Engaged!!! Steph gets engaged to …
I have a hard time buying granola bars at the store. I think it’s because they’re somewhat expensive for such a little snack, they’re never as healthy as they appear, and half the time they don’t fill you up anyways! Growing up, my mom made …
A couple of years ago for Christmas I received an adorable Cupcake Calendar. It was one of those daily desk calendars, and each day had a new cupcake recipe. The whole year I saved each recipe that caught my interest, with every intention of making them throughout the year. As you can probably guess, I now have an envelope full of recipes that have never been made. I decided it was time to change that.
Now, we’re all about pumpkin over here, but let’s not forget about the other big fall flavor: apple! Apple picking and making fresh pressed cider is one of my favorite fall traditions and I was so sad to have missed it this year. Luckily there’s been a pretty good selection of apples in the grocery store lately and I had to get my apple fix that way.
These were originally called cupcakes, but to me cupcakes require frosting. And since I was devouring these daily for breakfast, I’m renaming them muffins. They’re made with applesauce (which eliminates the need for oil), have diced apples within, and are topped with more apple slices. See…totally healthy! Add in the cinnamon, nutmeg and pecans and you’ve got a perfect fall muffin that will make you say “pumpkin spice what??”.
Jk. I’ll never get over my PSL addiction. But lucky for you, you don’t have to choose between just one favorite fall flavor! If you’re like me and can’t (or shouldn’t…) eat an entire dozen muffins quickly, these also freeze great. Because sooner than we know it, fall will be over and the dark days of winter will be here. I can tell you right now, these apple cinnamon muffins will transport you back to those perfect fall days of crunchy leaves and crisp mornings every time you take a bite of one.
~Stephanie
Cinnamon Applesauce Muffins (adapted from 500 Cupcakes)
1 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c butter, softened
1/2 c sugar
2 eggs
3/4 c unsweetened applesauce
1 tsp vanilla
1/2 c chopped pecans
2 small sweet apples, peeled, one diced and one thinly sliced
coarse sugar (optional)
In small mixing bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Set aside.
Cream together butter and sugar until smooth. Add in eggs, applesauce and vanilla. Beat another minute.
Slowly add dry ingredients into wet, stirring until combined.
By hand, mix in pecans and diced apples.
Spoon batter into a lined muffin pan. Lay apple slices over the top of each muffin. Sprinkle lightly with more cinnamon and coarse sugar (optional).
Bake at 350 for 20-25 minutes.
Let cool completely before eating. Store in an airtight container.
Can be frozen in airtight container or bag up to 3 months.
It’s hard to believe that Halloween is tomorrow. I feel like I’m just now getting used to it being 2015 and we only have two months left in the year! I love Halloween! And although I can’t remember the last time I actually dressed up for …