Archive for November, 2012

Welcome to the week after Thanksgiving – when we all claim to be on a sugar and carb detox (until the Christmas cookies make their appearance)! Of course, you have to ease into that detox or you’ll get a cramp and drown. And that’s where this bowl of oatmeal comes into play.

Peanut Butter and Peppers: Chocolate Peanut Butter Oatmeal(pinned here)

Nailed It/Failed It: Chocolate Peanut Butter Oatmeal


Nailed it. I’m pretty sure that if this oatmeal had been in my life earlier, I never would have gone through the “oatmeal makes me gag” phase. I halved the recipe and had it as a snack because I can’t really do sweet breakfasts without feeling slightly nauseous all day, but I can promise you this would be delectable any time of the day. I fully intend to have it for dessert.


I used regular milk, real sugar instead of stevia, and skipped the peanut butter chips because I didn’t have any. That’s probably my top life regret right now.





Original recipe from Peanut Butter and Peppers.


Word on the street is today is one of – if not the – busiest day for pizza delivery. And I totally get it. As someone who’s cooking Thanksgiving dinner tomorrow, the thought of cooking dinner tonight isn’t overly appealing. But the idea of being a cliche isn’t overly appealing either. Which is why tonight, I’m making soup (for the record – the forecast said nothing about a high of 73 today when I had this stroke of genius).

Soup tonight seemed like a brilliant idea because a) it’s easy, b) it’s easy to keep warm while we wait on my family to arrive, and c) it’s really the only mass appeal vegetarian idea I could think of (my sister prides herself on wreaking havoc with the menu).

Budget Bytes: Spinach Tortellini Soup(pinned here)

Nailed It/Failed It: Spinach Tortellini Soup


Nailed it. This is pretty much lasagna in a bowl so it’s really no surprise I immediately fell in love. There’s a reason the husband calls me the human Garfield.


I used seasoned diced tomatoes and skipped adding in basil and oregano.





Original recipe from Budget Bytes.

I had a rather traumatic day last Tuesday. I had blood drawn for the first time in my life.

It all started innocently enough on Halloween – I went to the doctor to get a ridiculous amount of earwax cleaned out of my ear so I could hear again (it’s an incredibly disgusting trait I’ve inherited from my dad). After the cleaning of the ear, the doctor told me I should make an appointment to get lab tests done because, “at your age, it’s recommended.” Excuse me? At my age??? He then proceeded to say, “But a healthy 30 year old shouldn’t have any problems.” Ho’d up. I am 29 for the first time thankyouverymuch. Had he not just given me the gift of hearing back, there would have been a brawl right then and there.

So I went back in last Tuesday for my stabbing, and, per usual, had myself all worked up over nothing (I don’t do needles well at all). And when my test results came in saying that my cholesterol’s good and I don’t have diabetes, I celebrated with pumpkin cheesecake brownies. Because that’s how you keep good numbers. Obviously.

AB Petite: Pumpkin Cheesecake Brownies(pinned here)

Nailed It/Failed It: Pumpking Cheesecake Brownies


Nailed it. Make these. Make these now. See how the above photo shows them still in the pan with a row missing? That’s because the husband and I started inhaling these as soon as they were cool enough to not scald our mouths. They really are that good.


I cheated and used a box brownie mix. I know – it’s terrible, full of chemicals, blah blah blah, but honestly, I have no regrets on that one. I also used Greek yogurt instead of cream cheese and pumpkin pie spice instead of cinnamon. And, as you can tell, I didn’t realize it said to use an 8 inch pan until it was too late which meant my layering/swirling efforts were rather interesting. If using a 9×13, I’d recommend using 2 batches of brownies. That’s my plan for the next round.


Original recipe from AB Petite on That’s Comma with a K.

You know how you get super good intentions? Like, say, using your waffle iron for actual breakfast instead of just brinner? But then your husband’s one of those who gets up ungodly early even on Saturdays and demands food as his eyes are opening? No? That’s just my house? Awesome.

Well the stars must have aligned because last Saturday, I pulled the waffle iron out in the morning. Which of course resulted in the husband sitting around for awhile Sunday morning in the hopes that said waffle iron would make a repeat appearance. (It didn’t.)

Frugal Granola: Pumpkin Waffles(pinned here)

Nailed It/Failed It: Pumpkin Waffles


Nailed it. These were everything I hoped for and more. I actually spent a fair amount of time searching for a pumpkin waffle recipe, and this one met both my needs at the time – to use up both the pumpkin and Greek yogurt sitting in my fridge. If you’re into super sweet waffles, you’ll need to add sugar since these aren’t sweet at all. But when topped with maple syrup, they’re pretty much the best thing you’ll ever put in your mouth.


I used white whole wheat flour as my flour, 2 teaspoons of pumpkin pie spice rather than all the different ones, and plain Greek yogurt in place of the buttermilk. I also skipped the molasses because this is not the 1700s nor is it Little House on the Prairie and ended up slowly adding some milk to the batter to thin it out to waffle batter consistency (you may not have to do that if you use buttermilk instead of yogurt).




Original recipe from Frugal Granola.