Do you know what I just realized?
I have been so obsessed over the years with blogging special, fancy brownie recipes that I have never actually shared my favorite classic brownie recipe with you!
The Baker’s people really knew what they were doing when they developed this one-bowl brownie recipe (and let’s all just agree that anything you can make from scratch using only one bowl is pretty wonderful!).
This is my go-to brownie recipe because these brownies come out perfect every time. They are a little fudgy and a little chewy and definitely chocolatey. They only take about 5 minutes to get into the oven! And…I was recently told when I made these for a friend that they were the best brownies she had ever had.
Are you convinced yet?
Over Memorial Day weekend, we took our first family adventure since Caitlin was born: strawberry picking at Wegmeyer Farms!
It was a perfect sunny morning, and the strawberry fields were absolutely full of huge, ripe red strawberries just begging to be eaten. (No, not by me…I still don’t like strawberries.) This was by far the best strawberry picking experience we have ever had. In almost no time at all, we had gathered 5 lbs. of gorgeous strawberries and we were on our merry way back home!
Jake spent the rest of the morning alternately stealing strawberries from the bucket and pretending his little Lego men were taking trips to the farm to pick red Lego strawberries of their own. I spent the rest of the morning preparing this frozen yogurt!
Do you know what mothers of newborns need?
(Aside from more sleep, looser clothing, and a cadre of friends who volunteer to bring them food for several weeks—thank you friends!!)
Mothers of newborns need meals that require almost no effort to put on the table. Things that basically cook themselves while we attempt to entertain rambunctious 2-year-olds and nurse our handsy infants for (seemingly) hours, simultaneously.
New moms, meet black bean ragout!
I have been making this simple black bean ragout for years…pretty much ever since the Smitten Kitchen cookbook arrived on my doorstep. It may not be the most beautiful dish (hello, soupy black water), but it is a quick and easy (and inexpensive…) life-saver. (Assuming I have my wits about me around noon or so to dump all the ingredients into the crockpot.)
I absolutely adore this black bean dish. It’s so simple and versatile! Dave and I have decided that our favorite way to eat these black beans is inside of burritos, but we also enjoy them crostini-style on garlicky bread and tossed into scrambled eggs with salsa for some extra protein in the morning! You could even potentially eat this as a soup. The possibilities are nearly endless.
I can’t believe my beautiful girl is 4 weeks old! But it was a long road in getting there (and I’m not just talking about sleepless nights)…did you know she was a week overdue?
I spent a lot of time during the last few weeks of my pregnancy doing one “last” adventure with Jake, one “last” trip to the store, one “last” load of laundry/other heinous cleaning chore… I sure was ready to meet my girl and stop being pregnant! But she was pretty cozy and reluctant to make her entrance. Finally, I decided to try smoking her out.
This meal was one of many versions of what I called “Get-Out-Of-Me-Baby” food: simple, spicy dishes that I hoped would somehow convince Caitlin that the outside world would be a welcome change.
(In case you wondered…the spicy foods didn’t faze her. But this was still a delicious meal!)
This is possibly the best egg salad in the whole world.
I don’t say that lightly, believe me: egg salad is on my top five list of favorite foods, and I have eaten it almost daily since Jake was born. I love eggs.
But this egg salad is a symphony of amazing flavor! It’s herby and creamy and tangy and a little sharp. I wasn’t sure I was going to like it at first…I mean, capers? Celery? In egg salad? But this is one of those beautiful moments when I am so glad I tried something new, something I questioned, because this Springy egg salad is seriously wonderful.
Best. Lunch. Ever.
Happy Mother’s Day!
Aren’t moms the best? My mom certainly is! Last week she came to help out with the kiddos: she took over breakfasts with Jake so I could sleep in with the baby, and sent me off to take naps in the middle of the afternoon, and cheerfully ate soup from a can while we gorged ourselves on leftover pasta and enchiladas—all things she cannot eat. I might nominate her for sainthood.
So I thought that for Mother’s Day, a day when we should all treat our mothers to much deserved praise and thanks and special sweet treats, I would share a delicious and indulgent, mom-approved cake recipe! My mom has several food intolerances, and so in honor of her, I bring you a lovely chocolate layer cake that contains no wheat or dairy!
It’s finally warm and beautiful outside! The sun is shining, the flowers are blooming, and you know what that means: eating outside!
This time of year I am always on the lookout for different ways to make a veggie burger. This sweet potato version is a doozy: sweet and spicy and starchy all in one! Add in some creamy avocados, fresh microgreens (which I grew! in my own garden!), and garlic aioli, and this burger will be just delicious!