brown butter apple crisp skillet muffin bread

I just realized that my blog life in the past month has all been brown food. Ahhh, so boring.

But brown food usually = carbs, which always = yum so I hope you’re cool with it.

Especially today, because today? I have a video for you, but I also have a bread with brown butter and apples and streusel and glaze in it/on it. You’re most welcome.

Bring on the brown food!

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double chocolate s'mores whoopie pies

It may be mid-September but to me, s’mores season lives on long throughout the fall. And really, if I wanted a s’more in the middle of a snowstorm in January, NO ONE CAN STOP ME.

Sheesh, that was a little dramatic. Sorry about that. Back to the s’mores.

Whenever I think of s’mores I think of that scene in the movie, “The Sandlot” (a pivotal film in my childhood), when Ham explains to Smalls how to make a s’more. “First, you take the graham. You stick the chocolate on the graham. Then, you roast the mallow. When the mallow’s flamin’, you stick it on the chocolate. Then, you cover it with the other end. Then, you stuff.”

Genius, that Ham.

While these double chocolate s’mores whoopie pies aren’t made quite so properly, the stuffing part is still intact. And I think Ham would be OK with that. I hope you are, too.

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pumpkin cheesecake gingersnap ice cream

You’re going to love me or hate me for this one.

I know. I know. It’s not even September yet and I’m talking about pumpkin.

But hear me out — I figured, since it’s ice cream and all, that it was kinda sorta the most perfect thing to share just before the weekend that officially marks the transition from summer to fall.

And now those of you still holding onto summer are giving me the stink eye. Heyyyy, now — ice cream!

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paloma popsicles


Sorry, I had to get that out.

You see, I’ve been pretty pumped to share these pops with you for a while now. Ever since Billy invited me to make them, that is. Why did I have to be invited to make popsicles? I didn’t. I was probably going to make them on my own at some point anyway. But now I have a reason to make them other than the fact that I love putting cocktails and yogurts and fizzy lifting drinks in molds and freezing them and then eating them that reason is called Popsicle Week. Or #popsicleweek, for all you hipster folk who put hashtags in everyday writing (and me. I guess I do that, too).

That’s right. Twenty-six bloggers including yours truly are sharing popsicle recipes this week because… well, really, do you need a reason for popsicles? Because it’s summer (YES IT STILL IS) and we all love popsicles. And if we don’t? Well, you can come back later this week because I will have a non-popsicle recipe to share with you then (or maybe not. I might just make popsicles from here on out. #jokes).

Anywho, let’s talk Paloma pops!

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roasted blueberry malted milkshakes

If there is anything I’ve learned from this summer, it’s that grilling and/or roasting fruit is an excellent idea (I hope I’ve learned more than that this season, but you know, I’ll take what I can get). Grilled watermelon? Come to mama. Grilled peaches? Total treat-yo-self business. Roasted strawberries? Uh-huh times a trillion.

But I digress. Because what I’m really here to tell you today is that roasted blueberries are and forevermore shall be one of the tastiest things to come out of my kitchen — second only to roasted blueberry malted milkshakes, that is.

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brie + jam pretzel hand pies

I wasn’t sure what to call these. Calzones? Stuffed pretzel rolls? Circles of sweet and savory goodness?

But I ate them with my hands and a pie filled with brie and jam sounds pretty tasty, so… hand pies. Pretzel hand pies, to be exact. With brie and raspberry jam in the center. Oooooh yes.

Obviously I’m currently suffering from a case of post-traumatic house-moving disorder, thus my random thoughts and erratic sentence structure. OK, OK, I’m being dramatic. It wasn’t that bad, really. But if someone wants to come unpack all these boxes for me and put everything where it’s supposed to go while I sit here eating pretzel hand pies, that would be swell.

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