We ate a lot of salad this summer and this was one of our favorite dressings. It’s light and fresh and super simple to make! I like making my own dressings as I know what’s in it, no chemicals and simple fresh ingredients that most of the time I have on hand! This dressing will brighten any salad!
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/3 cup garlic infused olive oil
Juice of one lemon
Whisk all of the ingredients together. Store in refrigerator until ready to serve. Just before serving, give it a shake!
Pumpkin season is in full swing and this would be a great addition to any of your fall gatherings. This is another tried and true recipe from Taste Of Home! This was easy to make and I love the cream cheese frosting so much better than the canned, but of course, if you are short on time, grab a can of your favorite cream cheese frosting!
1 can solid pack pumpkin (15 ounces)
2 cups sugar
1 cup canola oil
4 large eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ounces cream cheese, softened
5 Tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 cups confectioners sugar
3-4 teaspoons whole milk
Chopped nuts to sprinkle over the top
In a large bowl beat pumpkin, sugar, and oil until blended. Beat in eggs. Combine flour, baking soda, cinnamon and salt in another bowl and mix. Gradually add the flour mixture into the pumpkin mixture mixing until well blended.
Pour into a greased 15 x 10 x 1-inch baking pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, in a small bowl beat the cream cheese, butter, and vanilla until fluffy. Gradually beat the powdered sugar until smooth. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts.
Well, it’s been a rough few weeks. I told you I would check in and post when I could …well, I feel like my last post of taking a little break turned into reality! I don’t always share some of the most personal things happening but let me give you a recap of our last year!
One year ago, our daughter and her love Steve (who we love) had twins (a boy and a girl). We were told a number of years ago that Amanda would never be able to carry a child due to her ligament disorder…well, Amanda always pushes the odds and she had twins that were born three months early and spent almost three months in the hospital in Manchester, NH. We were so thankful, happy and scared all at the same time. We have hit the one year mark and Amanda, Steve and the babies are doing amazing. All thriving! But also just moved to the land of nowhere in NY! Cornfields, soybeans, vineyards and etc! It’s a ten hour trip for us to see them. Although we were sad to see them leave we are thrilled for them and the new life they have started.
With this being said, Jim and I have been looking for a lake home for a few years and could never find the right house but when the kids moved we knew what we wanted, and that was a motor home! We purchased the motor home the first weekend they left and have not looked back! We were able to spend ten days with the twins and family. While in the middle of no where, or the many cornfields I had a slight (?) injury or so I thought. I broke my fib bone and separated my ankle. Yup, back to my last post of “just a small break”! Well, sadly not as small as I would like. I’m not in the kitchen at all. I can do small things in small increments. With that being said I will be out of the kitchen longer than expected. I have four more weeks of the “boot” then a re-check and whatever physical therapy to get me back to normal.
I will be back, but just not as soon as I would like! Thank you for all the support and understanding!
As I have mentioned in prior posts, our son Robby has had a very angry belly. Sadly this has brought us to many doctor visits as well as two emergency room visits and many sleepless nights. His diet has changed significantly from eating like most people to a gluten free, dairy free diet to the Fodmap Diet. Not an easy task for anyone, not to mention a young man just starting out.
I’m going to take some time off to get Robby back on track and feeling better, as well as taking some family time.
Summer is here, enjoy your family…and have a safe and wonderful summer. I won’t be gone too long and may pop in from time to time with recipes we love. Stay tuned and thank you all so much!
I came across this single serving microwave cake on Pinterest and I had my doubts, BUT Robby really loved this sweet dessert. One of his all-time favorite things are cinnamon rolls but having those belly issues lately that I have mentioned, has changed his diet to a gluten free one for now. As you can imagine this has been a roller coaster for me trying to meet all of his restrictive needs but that’s why I am so thrilled he loves this as I can make it in under five minutes and he gets all of his favorite flavors! Win, win!
NOTE – the recipe I found called for this to bake in the microwave for one minute but my cake took over one minute thirty seconds. So depending on your microwave, times may vary.
1 scoop vanilla protein powder (use the scoop that comes in the powder)
1/2 teaspoon baking powder
1 Tablespoon coconut flour
1/2 teaspoon cinnamon
1 Tablespoon granulated sugar
1 large egg
1/4 cup unsweetened almond milk
1/4 teaspoon vanilla
1 teaspoon granulated sugar for the top
1/2 teaspoon cinnamon for the top
1 Tablespoon butter or coconut butter, melted
1/2 teaspoon almond milk
Pinch of cinnamon
Grease a microwave safe bowl with cooking spray. Add the protein powder, baking powder, coconut flour, cinnamon and 1 Tablespoon of sugar. Mix well. Add the egg and mix into the dry mixture. Add the milk and vanilla mixing well. Batter will be thick, add a slight amount more milk if needed. Mix together the sugar and cinnamon for the top and sprinkle over the batter. Microwave between 1-2 minutes until the middle is cooked through, you will see the edges slightly pull away from the bowl. Mix the glaze together and drizzle over the top of the cake.