Tuesday, October 22, 2013

The Big 3-0!

last monday i turned 30. at first i was a little...wait, this can't be happening, but then i got over my mini meltdown, which consisted of a lot of: why don't i own a house? i'm supposed to have kids by now! i was going to be way more well-travelled at this age! and a host of other woulda, coulda, shoulda's that, at the end of the day, don't really matter all that much.

turning 30 was a little scarier than i thought it would be. maybe i hyped it up too much. who knows? in the end, it was pretty perfect. husband took me to an awesome dinner at blue hour (one of my  must-go-to restaurants from this post), followed by the best ice cream ever at salt and straw and then this past weekend, we went out and got my birthday present!

which, i have been boasting about ever since. i got a big kid car. my first car that wasn't just a base model, but was outfitted with fancy schmanzy things like leather seats, and butt warmers and a sun roof. i still am in a little bit of shock and husband is laughing at the grin that just won't seem to wipe itself of my face. needless to say...i had to share pictures of my new baby. 

isn't she pretty?!?!! 

i think so. (p.s. presents like this make turning 30 not so bad after all ;0)) 

Sunday, October 20, 2013

Football Sunday and Pumpkin Chili

sundays are turning into football days. like all day football days. don't get me wrong, i'm a fan of watching football, but in the past it's been a little less sun up to sun down football around here.

on the plus side, i get lots done around the house. laundry, house cleaning, cooking, baking, gym, grocery shopping...you get the idea. it's amazing what you can get done when your husband has taken over the television...and the couch ;0)

this past weekend...i made some pumpkin chili to go with our football sunday and it was so good! you actually don't even taste the pumpkin in the chili, it just makes it a little thicker and a little creamier, which in my opinion, is a good thing.

our csa basket had pumpkin in it, so i made my own pumpkin puree, but canned pumpkin will work just as well, and save you time! although, you won't have those tasty little pumpkin seeds to snack on while you're waiting for your chili to get done :)

Pumpkin Chili

1 1/2 pounds ground beef
1 can kidney beans
1 can black beans
2 (14 oz) cans pumpkin puree
1 (28 oz) cans diced tomatoes
1 (14 oz) can diced tomatoes
2 c fresh tomatoes, chopped
4 c beef broth
1 onion, diced
1 pepper, chopped
4 cloves garlic, diced
3 tsp cumin
2 tsp chili powder
1 teaspoon salt
1 teaspoon pepper
1 tsp crushed red pepper
2 teaspoons dried oregano

Optional Toppings: 

Sour Cream
Green Onions 


In a large stock pot, add ground beef, salt and pepper and brown meat. Add diced onion, diced pepper and garlic. Cook until translucent.

Add kidney beans, black beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, red pepper flakes and dried oregano. Stir well. Bring soup to a boil and reduce to a simmer. Adjust seasonings to taste. Simmer far at least 1 hour, stirring from the bottom every 10 – 15 minutes.

Top with your choice of toppings and serve! 


Monday, October 7, 2013

Best Ever Peanut Butter Chocolate Chip Cookies

the weekend is for baking. and i baked a lot this weekend. which is why i'm starting out this monday with a recipe for literally the best peanut butter cookies i've ever tasted in  my entire life. you should definitely go make these as soon as physicall possibly. that is all.

oh yeah...happy  monday!

Peanut Butter Chocolate Chip Cookies

1/2 c butter, softened
3/4 c peanut butter
1/2 c white sugar
1/2 c packed brown sugar
1 egg
1 tsp vanilla
1 tbsp milk
3/4 tsp baking soda
1/2 tsp salt
1 3/4 c all-purpose flour
1 c semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Combine the flour, baking soda and salt in a bowl, set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.

Gradually add in the flour mixture on low speed.

Place spoonfuls on a cookie sheet and bake for 8-10 minutes (cookies will not spread much at all).