Favorite Pregnancy Snack

P1030052When I first encountered Trader Joe’s Cookie Butter, I determined that had it been around when I was pregnant with the Bear, I likely would’ve eaten it by the jar and gained twice as much weight. It’s just that good. Now that I’m pregnant again, I have found a way to make it even better! Put it on ginger snaps! As much as I try to keep my junk food homemade (I figure if I want the calories that badly, I should put the effort in myself), sometimes I just want something easy and rewarding. This is that. As I mentioned last week, my biggest craving has been for cinnamon things. This combo is perfectly spiced with cinnamon and fall warmth, it’s crunchy and creamy, and downright decadent for a store bought combo. Fortunately, I haven’t gained a million pounds like I thought I might if I started eating cookie butter in bulk. With only a few weeks left to go I have to say, I’ll be a little blue when my seasonal supply of snaps runs out and I have to go back to eating like a rational person.

Happy Monday.

xo, s.


Sunday Breakfast

I don’t know what your ideal Sunday looks like, but mine includes watching drinking coffee, watching Sunday Morning, a little knitting, reading the Sunday New York Times, and eating some sort of delicious treat. That’s where these doughnuts come in. I posted them in my Friday roundup, only to realize late Saturday night that I had no powdered sugar on hand. No bother! Instead I consulted this recipe and combined the two. Cinnamon has been a huge craving through this whole pregnancy, and waking up to the first nips of fall in the air demanded it’s spicy sweetness. The brown butter gives added depth and balances out the sugar coating. Besides, Joy and Tracy are great friends, and uniting their recipes is something cooking and baking is all about, sharing, adapting, and enjoying.  Even the Bear, aka pickiest eater ever, enjoyed a few bites.



The doughnuts are lightly sweet, but the real sweetness comes from the coating. Here are some instructions on how to brown butter. Don’t have buttermilk? Just combine 1/2C whole milk with 1 1/2T distilled white vinegar. Let it sit while you combine the other ingredients and it will be clabbered when it’s time to mix the wet stuff. I browned all the butter at once and divided it.  2T for the doughnuts, and 4T for the coating. You may want to round up to 7T to make sure you have exactly 6T in the end, but I found that to be unnecessary.

Baked Cinnamon Sugar Doughnuts with Brown Butter (adapted slightly from Joy the Baker and Shutterbean) makes 6


1C all purpose flour

3/4t baking powder

1/4t baking soda

1/2t salt

1/2t ground cinnamon

1/4t freshly grated nutmeg

1/3C sugar

1 lg egg

1/2C buttermilk

6T butter, browned and cooled, divided (see note above)

1t vanilla extract


1/2C sugar

1t cinnamon

1) Preheat oven to 350 deg F. Lightly grease a 6 doughnut pan.

2) In a small pot brown all the butter and allow to cool slightly.

3) In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sugar. Set aside.

4) Whisk together egg, buttermilk, vanilla, and 2T of the browned butter. Pour the wet ingredients into the dry and stir until just combined.

5) Fill the doughnut pan with the batter (I just use a regular spoon for this). You want the well to be about 3/4 full.

6) While the doughnuts bake, whisk together cinnamon and sugar in a small bowl.

7) Bake doughnuts for 10-12 min. Remove from oven and allow to cool in pan a few minutes before removing. Once out of the pan brush remainder of butter on doughnuts and coat with cinnamon sugar mixture.

8) Enjoy warm.


Kitchen Roundup

After being on the road for a few weeks, one of the best things about getting to our new house has been settling into our new kitchen. It has a lot more functional counterspace than our last place, the oven works properly, and there’s more storage (through I’m still figuring out the best way to lay everything out). Since becoming a more diverse canner is one of my goals this I’ve been busy visiting local farmers markets and trying all manner of new pickles, jams, and salsas. I also bought a new sourdough starter from King Arthur flour and have so far tried my hand at pretzels, waffles, and english muffins. Not everything has been a success (just now I burned some of the english muffins…oops), but after a month of not really cooking at all these past few weeks have been a welcome change of pace.


Santa Rosa plums, red plums, and pluots getting ready to be jammed

Plums were on sale at the commissary so I also made plum muffins from the Smitten Kitchen Cookbook

Plums were on sale at the commissary so I also made plum muffins from the Smitten Kitchen Cookbook

DB started on some Creme de Menthe

DB started on some Creme de Menthe

Almond meal (leftover from making almond milk)

Almond meal (leftover from making almond milk)

Asparagus, Tomato, and Arugula Frittata

I spent this past week in Oregon on an exercise with my unit. Since we had long hours and were in the middle of nowhere, food options were limited to fast food or Dennys. I’m not really sure which is worse, but I definitely consumed more french fries in the past week than I had in the past 6 months combined and I felt so gross by the time I got home. I wanted and needed vegetables in the worst way. Fortunately, DB and I took the Bear for a visit to a local farm right before I left and bought a bundle of asparagus. It managed to survive the week and was so delicious in what I would like to call my detox frittata. Vegetables are really they key here with the eggs and cheese serving more to bind it all together than play center stage. Feel free to play with whatever seasonal greens you have available, and add some bacon if you want something a bit heartier.



Asparagus, Tomato, and Arugula Frittata


(adapted from Simply Recipes)

  • 2T unsalted butter
  • 1/3C minced shallots (1 med shallot, or half a medium onion)
  • 1/2t fine grain sea salt
  • 1/4t coarsely ground black pepper
  • 1 lb asparagus, tough ends snapped off, spears cut  into 1-inch lengths
  • 2 plum tomatoes, cored and diced
  • 1 big handful of arugula (about 1-1/2 C)
  • 6 large eggs, lightly beaten
  • 1C shredded Gruyere cheese (or cheese of choice)

– Heat butter into a 10-inch oven-proof frying pan over medium-high heat. Add shallots and cook, stirring occasionally, for about 3 minutes until soft and translucent. Add asparagus, reduce heat to medium-low, cover and cook for 3 minutes. Add the diced tomatoes, arugula, salt and pepper. Stir until arugula is wilted and all ingredients are evenly mixed, about 2-3 minutes

 Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.

 Sprinkle cheese over eggs and put in oven under broiler until cheese is melted and browned, about 4-6 minutes. Carefully remove from oven, and remove frittata from frying pan. Cut into 4 wedges and serve immediately.

Serves 4


Simple Green Smoothie

Like most gals these days, I’m a big fan of green smoothies. It’s kind of a no brainer, sometimes you need greens, sometimes you don’t want to eat all that salad. Smoothies are quicker…easier…you can add fruit! In fact, you can add a lot of things, too many things if you ask me. I think in our high stress, go go go world we get a little over-obsessed with turning our smoothies into these grandiose concoctions brimming with every antioxidant ever. I just think it gets too complicated.P1010791This smoothie is my default smoothie when I’m looking to get in some greens but don’t have a lot of time. It’s wholly uncomplicated. It’s hearty, but can be thrown together in a few minutes and doesn’t require any protein powder or other things you might not have on hand. Don’t have chia seeds? No worries, it’s perfectly good without them and I sometimes forget them myself.


Simple Green Smoothie

1 frozen banana, chopped

2 big handfuls of greens (I used baby kale here, but often use spinach too)

1/4C Greek Yogurt

1/4C old fashioned rolled oats

1t chia seeds (optional)

1-2t honey

1/4-1/2C water (or liquid of your choice to thin it out)

Combine all ingredients in a blender and blend until fully incorporated. Pour into cup. Enjoy and feel good about yourself.