introducing avery kate

Our friends from our church small group (all of whom have kids) have been joking with us for the last nine months that a baby “changes your life” (a phrase to which my husband always offers a sarcastic eye roll), and while we knew they were right, we had no idea what, exactly, that meant until 4:15 a.m. on May 9, 2014.

That was the moment Avery Kate Wise came into our lives. And that was the moment everything changed.

Of course, we knew we would be sleep deprived — though Lordy, we did not know just how much (for example: My husband thought he lost his socks the other day until he realized they were already on his feet). We knew there would be times we’d feel equal parts scared, excited, confused and elated. We knew there would be joy and frustration. We knew we were ready for children, but we also knew it would be hard to leave behind a life of greater independence.

What we didn’t really know, however, was just how much our hearts would explode with love for this tiny little creature in a matter of seconds. It was overwhelming, really. The bursts still come throughout these hazy days in the form of cuddles, kisses and staring at her sweet cherub face for hours. I can’t get enough of her.

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a lil' nursery reveal

I needed a little breathing time/downtime earlier this week after the whirlwind that was the release of my new eCookbook, so I decided to take that downtime to not make a recipe and instead snap some photos of my upcoming babe’s nursery to share with you. I hope you don’t mind! Slash welcome to my home, sort of? Maybe I’ll do a full house tour once I do the dishes. For now, bebe’s room. Focus.

I’ll start by addressing two things: 1) This is the teeniest room in our house — our storage space in the basement is bigger than this room — so it was a bit of an ordeal getting good angles/photos of the whole thing. So bear with me on the janky photography, kthanks. 2) The color on the walls is not gray nor blue (nor pink nor brown), but instead a purple that apparently cannot get its act together on the whole staying-the-same-shade in photographyville. The wall color is actually Heirloom Orchid, if you want to know what it looks like in real life.

Mmmmk, now that we have THAT out of the way: To the nursery we go!

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cover

OH MY GARSH, YOU GUYS. It’s here. It’s really here. Somebody pinch me and hand me a cookie (I need both to know this is real life).

I am so giddy to announce that my eCookbook, “Quick Bread Love,” is now available for purchase!

This eBook has been in the works for many, many moons (OK like four months, but still) and has required many hours of hard work in the kitchen, behind the camera, on the computer, on the floor in a heap of butter and pouty faces (ya know, when things didn’t go as planned) — but I loved every minute of it. Truly. And I am so excited to share all of that hard work with you today.

So what will you find in “Quick Bread Love”? 31 tasty, easy quick bread recipes (including sweet and savory loaves, muffins, scones, biscuits and coffee cakes!), for sure. But here’s a more in-depth smattering for you of the goods:

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food blogging as a career

I’ve been thinking a lot about whether or not to write this post. I suppose this is for several reasons: 1) I am not an expert in food blogging by any means (though is anyone, really, in this dynamic field? If you are, please introduce yourself so I may learn your ways); 2) I don’t feel like what I do for a living is a job as much as it is a passion and a hobby that I love in that deep-down, forever and ever way; and 3) because food blogging as a career looks so different depending on the person and his/her circumstances.

But I do sit here, today, in my yoga pants (#fancy) at my dining room table (a.k.a. “office”) and I’ve called myself a full-time food blogger for nearly two years, so I guess I’d better own it already and go forth.

In all seriousness, the reason I thought to write this post is because I often get asked what I do for a living and how I made food blogging a career for myself. It’s not like I don’t want to get another e-mail or message ever again about what I do and how I do it — please, puh-lease don’t think that! I like you. E-mail me. — but I thought it might be helpful for those who haven’t asked the question yet or, more likely, don’t want to receive an e-mail response from me to the tune of 2,000 words with a lot of “yay!”s and exclamation points (basically, I’m a long-winded tween in e-mail form). So instead, you get a blog post to the tune of 2,000 words.

Let’s do this.

1. How did you get started writing a food blog?

The answer to this question is given in more detail on my FAQ page, but basically, I was bored and unemployed and I needed somewhere to spout my thoughts and energies other than on my new husband, lest he head for the hills. I love writing and baking, so I combined my two loves into this lovely little space o’ internet.

2. What is your background?

My degrees are in journalism and anthropology: journalism, because I was convinced from age 13 (yes, that young) that I wanted to be a newspaper reporter, and anthropology, because I ended up taking all of the classes for it (which allowed me to travel to Amsterdam and India during college, so no regrets). After college and a year of not-so-fun jobs at two coffee shops, I was hired as the arts and entertainment reporter for an Iowa City paper. I worked there for a little more than two years while also blogging, all the while slowly falling out of love with what I thought was my dream job (reporting) and slowly falling in love with what I discovered was my dream job (food blogging).

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Happy Valentine’s Day, friendlies! I hope today is filled with all the love and chocolate truffles.

I’m not here to tell you what to make or eat today, though. No, I already gave you a strong suggestion yesterday in the form of ice cream, and earlier this week in the form of doughnuts. Today I’m here to tell you about something else.

plum-blackberry cream cheese bread with oat streusel

Something involving lots of tasty tastiness.

vegan cranberry-cherry granola muffins

Something that has to do with bread.

nutella-swirled banana bread

And maybe some sugar (but also salt, for my savory-loving folks).

blue cheese buckwheat cornbread muffins

And lots of fun and easy baking.

caramel macchiato doughnut muffins

Any ideas?

Gosh, the suspense is almost TOO MUCH. It makes me want another doughnut.

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Happy 2014! We’re ringing in the new year with fancy cookies and new features to this humble lil’ webspace of mine.

Recently, I signed on as a partner with ZipList. And here’s where you’re either all, “Wahoooooo! I love ZipList!” or “Um, what are these words you are typing. Do not understand.” In either case, I’m going to walk you through what ZipList is and does and how to do it all on Girl Versus Dough.

ZipList is a meal planning/grocery listing/life altering tool that a whole host of other bloggers I love use to help, well, do just those things. So when you see a recipe on my (or anyone else’s) blog that you’re going gaga for and want to save for later, ZipList does the job for you. It’s pretty nifty.

Here’s how it works:

ziplist tutorial

See that “Recipe Box” category in the navigation bar? That’s your ZipList headquarters, so to speak. If you click on that link and you’re signed into your ZipList account, you can access all of your recipes, grocery lists, meal plans, etc. This is where, if you save a recipe from my blog or any other site that utilizes ZipList, it will be stored and saved for your use.

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