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Even though I’ve already found the turkey burger to beat all turkey burgers, I feel compelled to keep trying new ones. I honestly don’t think I’ll find one I like more, but I’m sure you’d get sick of me talking about the same one again and again, plus I figure there are some of you who aren’t about to trash up your turkey burger with bacon (a travesty, really). As a result of having a favorite o
According to Ryan, this dessert could win contests. Now, he’s not by any means a contest judge, but living in our house, the boy has tasted a lot of different desserts so I tend to trust his opinion! He claims it’s beautiful enough to be behind the glass case at some bakery or dessert shop. I can’t disagree—it’s definitely one of the most beautiful desserts I’ve made (although my sister-in-law Ka
I have to say, this broccoli really did smell like pizza when I pulled it out of the oven! This is a feat in and of itself because it’s no secret that broccoli is one of the stinkier vegetables! If you’re playing the game of trying to convince your kids, or your husband, to eat vegetables, this is one sleeve you might want to have up your sleeve. In that case, I recommend going heavy on the cheese
A few weeks ago I spent four days in San Diego for a work conference. Like most work trips, the majority of my time is spent tucked away in conference rooms, and the only time I escape is in the evenings for dinner. This trip was no different, although I did get in early enough on Monday to go for a long walk all around the Gaslamp district and along the water when the weather. It brought back gre
1. Remember how I went to Austin and had a few green smoothies, one of which included broccoli? I'm no stranger to green smoothies, starting my weekend mornings off with one stuffed with spinach, but broccoli was new to me. I decided to add some extra green to my smoothies lately, though, and have been adding frozen broccoli and peas in addition to spinach and whatever other fruits, yogurt, f
This might be the weirdest sandwich recipe I’ve ever posted on The Sweets Life. Perhaps you thought the portobello pineapple sandwiches with teriyaki ketchup were a little different or that the lentil burgers with tzatziki were a little strange, but cauliflower? On a sandwich? Have I lost my mind?Trust me on this one. I was a little skeptical too, but Daphne Oz’s convincing description in her book
Sometimes I just have to laugh when I think about how far I’ve come in terms of cooking and baking. The fact that I do things like make my own bread—from scratch—astounds me. Six or seven years ago I was grabbing bread off of the grocery store shelf, probably not even realizing that it was possible to make bread in my own kitchen! I definitely don’t have time to make yeasted sandwich bread on a w
Cooking Light’s May issue featured several different taco recipes and I ripped out at least four of them to try over the coming weeks, including some really new and unique types. I intended to make their recipe for steak and pepper tacos with lime mayo but by the time I was finished, there was little resemblance between the magazine version and what I made. Still, Cooking Light should be credited
I’ve fallen in love with Back in the Day Bakery in Savannah, Georgia, despite never visiting the bakery or the city. My only interaction with the bakery is via their cookbook, which I regularly page through and lust over their homey baked goods and the pictures of their quaint shop. My sister Julia’s in-laws actually live in Savannah and on Julia’s most recent visit there, she paid a visit to the
Because I’m an insane multi-tasker n the kitchen and I do a lot of cooking on the weekends, I’ve started to bake and shred chicken breasts on Saturday or Sundays. I let them cool and then shred and refrigerate them. It’s become increasingly easy to then throw the chicken into paninis, enchiladas, or salads.Such was the case with this Everyday Food salad recipe. [Side note: Can I just mention how
It’s interesting to me that as I get older, I need my mom more, not less. Never mind the fact that I am 100% an adult who completely supports myself and has been married now for almost five years. I think mothers and daughters have relationships that go through phases. Babies and children are obviously dependent on their mom to take care of their basic needs. As girls get older, they stre
1. While on vacation in Texas, I started and finished Sharp Objects by Gillian Flynn in one day. I couldn't put Gone Girl down and Sharp Objects proved to be the same way. It's another addicting and suspenseful story that really makes you wonder what the author is like in real life. Still, I love a book I can't put down!2. Reader Brianne recently made my Banana Mascarpone Muffins and had
It's Friday and I'm coming to the end of a four day week, thanks to my trip to Orlando last weekend. Am I the only one who feels like the shorter weeks sometimes have a tendency to drag on extra-long? Point is, I'm tired and counting down the minutes to the weekend!Chances are, you're tired too. Weekdays have a way of wearying the best of us and I know I'm not the only one who
I was first introduced to chicken salad in college when I headed home with my best friend turned roommate turned maid of honor Kacey. We could always count on a few things when we made the trip from Kirksville to St. Louis: no-bake chocolate oatmeal cookies (I have yet to taste any as good as Mama Burk's!), at least a dozen new and hilarious stories, and chicken salad from Dierbergs. Kacey an
A few years ago, I was introduced to the world of bed and breakfasts when we stayed at one during our trip to Asheville, North Carolina. I enjoyed all aspects of it, but especially the oatmeal raisin cookie bar recipe I walked away with!At my second jaunt in a BnB, I once again walked away with a killer recipe! These were in the cookie jar the day we arrived and Ryan and I couldn't keep our ha
Party hosts like recipes like this because they take all of five minutes to prepare. No sweating in the kitchen over complicated recipes. Party guests like recipes like this because they take all of two bites to consume. No worrying about balancing the plate with the fork and the cocktail, all whilst having a conversation.In other words, these are the perfect party appetizer. You'll love maki
Remember when we went to Napa and had the most amazing panfried chickpeas, and I insisted on going home and recreating them? I haven't forgotten about them, and it was that memory that drew me to Cooking Light's recipe for these Fried Chickpea Sandwiches with Arugula and Mint Tzatziki.This recipe wisely has you "fry" the chickpeas on the stovetop in oil before tossing them with the spices in
Last weekend I told you about our time in Austin and this time I'm back to chat all things San Antonio. We were really only here for about a day and a half and because we stayed in a Bed and Breakfast, we did less eating out here. Still, I wanted to share the places we did get to enjoy!Where We Stayed:Oge House--Inn on the Riverwalk: Ryan scored two nights at this place courtesy of a Living Social
1. I know it's not quite summer, but with it just around the corner, I thought Cooking Light's 75 Tips to Start Your Summer Off Light was fitting. My favorites? Grill your veggies (check!) and Eat to Hydrate (my watermelon obsession works out nicely here!). (source)2. I'm sure you've heard of America's Test Kitchen, but did you know they have a radio show? I've been downloading it e
I am really loving lentils lately. I think it's to the point that Ryan is starting to groan when he hears that lentils are on the menu again, although I have to say they're quite versatile. I've used them in hot pockets, in panfried 'cakes', and in quesadillas...and that's just the short list! This is a more traditional use for the lentils, but it's no less boring or en
I'm definitely not above dipping my spoon into the peanut butter jar for a quick snack, but you only take a bite or two before you're dying for a glass of milk and you're stuffed to the brim. When you eat peanut butter pudding, the milk is already in the peanut butter, eliminating the need for extra dishes!This pudding is heavier than your typical snack pack chocolate pudding, in part
My mom is kind of an entertainer extraordinaire. She's the woman who manages to beautifully decorate the (spotless) house, complete with an exquisitely designed table. It's never enough to serve you one appetizer and one dessert...she's always there with multiple options so that if you don't like chocolate there's something sweet for you to end your meal with. And to top it all
Most of the time when I eat pasta, it's more about the other ingredients (and the sauce!) than the pasta, which is why large pieces of noodle can irritate me. Give me more of the other stuff! (The exception being this pasta dish with fresh pappardelle--YUM!) Perhaps that's why I like orzo so much. It's teeny tiny pasta, so you get your carby goodness but it doesn't overtake the res
If you've grown up in Wisconsin, you're very familiar with the infamous cream puffs sold each year at the State Fair. The cows and the rides and the concerts are there every year, but I'm convinced it's the cream puffs that draw the crowds. The cream puffs there are the size of your face but that doesn't stop anyone from finishing every last bite.I haven't lived in Wiscons
Ryan and I recently spent a few days in Texas, first in Austin and then in San Antonio. Like I do on most of our travels, I want to recap where we ate and a bit about what we did, both for memory's sake and in case any of you find yourselves in that neck of the woods anytime soon! I'm talking about Austin today and I'll be back next Sunday with San Antonio.This was my first time to Austin, althoug
1. I was recently introduced to Darling Magazine, which is both a print magazine as well as a blog. I've been working my way through the archives and several posts have really jumped out at me, so you might see more Darling links in upcoming Odds & Ends posts. Today you should read this one: You Are Enough, which also fits in nicely with the sermon our pastor recently did on&nbs
A few weeks ago I came home from the grocery store with lots of extra carrots. I was craving carrot cake, but didn’t have the time to make and frost a layer cake, nor did Ryan and I need a giant cake sitting around. Instead, I decided to fulfill my craving in a slightly healthier way—via carrot bread and muffins.I used the same recipe for both and baked them in the different pans to see which we
Why have we never eaten stuffed peppers before? I've seen all sorts of versions out there, both on the web and in magazines, but have for whatever reason never gone ahead and made them. This particular recipe is one I pulled out of Real Simple, but instead of stuffing them with beef, I kept the same flavor profile but we used lentils instead, making them healthier but still hearty!Ryan actuall
This is the perfect spring salad. Are you making Mother's Day lunch or dinner? You should consider adding this to your menu! My grandma made it for our Easter lunch and I hadn't even cleaned my plate before I asked where she got the recipe.What I liked about this is that it's so different than most salads I made, which include some sort of dried fruit, cheese, and nuts. This features p
As I’ve mentioned before, I bake “treats” each week for the community group that Ryan and I host at our house. It’s something I genuinely love to do each week, so I almost turned my friend Sarah down when she offered to bring something one week…that is, until Ryan finished off the cookies I planned to serve and I was suddenly without dessert the morning of community groups (in his defense, those
I’d seen tons of different avocado egg salads around the Internet and the idea intrigued me. I’ve never had egg salad—always opting for tuna or chicken salad if given the choice—but given my love for both avocados and eggs, it seemed inevitable that I give it a try. The opportunity arose after my sister Julia, friend Kacey, and I dyed Easter eggs last month. My decorated eggs were nothing to write
I thought this recipe from Everyday Food was interesting, in that it used pizza dough as the base of a red onion focaccia. I almost always have both pizza dough and red onions on hand, so this was an easy bread to put together one evening after work.My problem? I forgot that even though it was pizza dough I wasn’t supposed to treat it like pizza! I probably used closer to one lb pizza dou
1. Having just spent our Sunday morning two weeks ago cheering runners on at the finish line of the Go! St. Louis marathon and having run a marathon myself, I was both sickened and saddened by the events that transpired in Boston earlier this week and came to a dramatic conclusion last night. You obviously don't have to be a runner or associated with running to feel similarly. My uncle wrote
We are kind of digging Mexican-flavored salads lately. When Amanda posted the recipe for copycat Chipotle-style Barbacoa, I was tempted to make it and use it to recreate burrito bowls, my meal of choice whenever we dine at Chipotle. Then I remembered the steak salads with chimichurri dressing and decided to use the beef atop a salad.I kind of threw together the rest of the salad with what we had
Once again, a coffee flavored dessert wins me over even if I haven’t completed converted to the beverage itself. The inspiration for these blondies started with a Martha Stewart recipe I’d ripped from her magazine two years ago, but by the time I was done they turned into something pretty different.With some ganache left over from the Guinness cake I’d made, I ended up topping the blondi
This recipe appeared on the early days of the blog, so the picture looks like it was taken in the dark and definitely doesn’t entice you to make the recipe. I’ve made it several times since then, as this is one of the simplest and tastiest salads to serve, and finally decided to re-photograph it when I made it a few weeks ago.I think the best side salads don’t have too many ingredients. T
I like to pay in food, when I can. While I don’t think Banana Republic is going to start accepting batches of cookies in exchange for a new outfit, I do have some friends who are more than willing to help me out when baked goods are promised in return.My friend Mike actually helped me without asking for anything in return, but when he saved me from a near-mental breakdown (I’m not dramatic. At al
Remember when I made those fancy hot pockets? I haven’t stopped thinking about them and as soon as the kitchn posted a recipe for these sweet potato and kale pockets with lentils and caramelized onions, I knew they would be a hit in our household.My sister Renatta is doing a school project on super foods and happened to be over for dinner the night we had these. She kept proclaiming that these we
One of the bonuses of my sister Renatta going to school in St. Louis means we get to have the occasional sleepover. The times she's not too busy being a cool college kid, I can usually lure her over with the promise of whatever the latest baked good I have on hand is. A few weeks ago it was the promise of puppy chow, a surefire convincer!When we went to bed that night, she mentioned (hinted!) that
1. Although I am so fortunate to have so many close friends nearby here in St. Louis, some of my favorite friends are way too far away. And while there is email and texting and other forms of social media which allow us to keep up on each others lives, it doesn't replace the desire to just be in the same place at the same time. This blog post titled 'wish we were neighbors', brought to my attentio
I’ve mentioned before that I really love assuming the role of birthday cake baker. Honestly, one of the reasons I’m most excited for finishing school (35 days!) is so that my free time can be spent on extra baking projects! Last month we celebrated my mother-in-law’s birthday and she made it easy for me, specifically requesting this Guinness Cake!My sister-in-law Kate had already m
I’m going through a major broccoli kick right now. I think it’s the color. I’m desperate for signs of spring and the bright green of broccoli stalks is the reminder I need that spring is on its way, even if it’s a little later than I would prefer. Luckily for me, I’m heading to Texas tomorrow (!!!) where temperatures have been more summer-like than spring-like. I’ll take it!It wasn
I'm going to pat myself on the back for this meal. Not because it was fancy looking (though it was). Not because it was delicious (though it was). And not because Ryan loved it (though he did). The back pat is because I pounded, stuffed, wrapped, and tied the chicken breasts all by myself.Truth is, I'm not a huge fan of dealing with raw meat. More often than not if dinner involves the han
I think I might be losing it. Two weeks in a row I went to the grocery store and came home with a bag of brown sugar. This was on top of the bag of brown sugar already tucked away in my pantry. I'm usually so good about following my list but for some reason I was at the store and thought I was running low. Then the same thing happened the very next week. Yikes!Of course, having too much brown
Recently Ryan's been traveling for business a lot. He spent a little over a week in Korea, only to come home for a weekend before jetting off to L.A. for most of the week. I find that when he's gone for work, it kind of throws off my cooking mojo. It becomes easy for me to revert back to my single girl days and dine on popcorn for dinner! While this still happens from time to time, I make
(source)Last Thursday, I headed to downtown St. Louis for Iron Fork 2013. I talked a bit about it here, but in case you missed it, Iron Fork is a annual food event in support of the St. Louis Area Foodbank. The event takes place at Union Station in two giant ballrooms that are stuffed to the brim with area restaurants dishing up all sorts of samples.St. Louis resident or not, this post should appe
1. My friend Kristen posted the link to this article, "25 Things Everyone Should Know About Nutrition", and I just had to share because I think it touches on a lot of misconceptions that people have about food, many of which are perpetuated by today's misinformed society. Go read them. 2. It's officially Spring!! One of my favorite things about Spring? Asparagus! You can expect to
Ryan insisted we buy some red cabbage when we made our fish tacos with black bean and mango salsa. I had to agree--fish tacos don't feel like real fish tacos unless they're topped with some crunchy cabbage. The problem was that we still had 3/4 of a large red cabbage left and cabbage isn't exactly a readily used ingredient in our house.A little searching, and I came across a Cooking L
These may not look like much on my dingy baking pan, but darkness was falling and we were hungry, so snapping a few quick pictures before running inside to eat was all I had the chance to do. You're going to have to trust me on this one, because Food and Wine nailed it with this combination of ingredients!I used gouda (the original recipe called for fontina), but took the rest of the toppings
Did you know that when you beat egg whites to make meringue, and flavor it with peppermint extract, it tastes like toothpaste? Now that I've grossed you out, rest assured...it's not a bad thing...and I'm only talking about the pre-baked meringue! There's just something about the foaminess that's reminiscent of brushing your teeth.This was actually my first time making meringue
