Three Months of Motherhood |

As of this weekend, I will have been a mother for three whole months – well, unless you count me carrying around a fetus when motherhood consisted of making sure I took my prenatal vitamins and didn’t eat sushi, in which case I’m coming up on a year. Either way, I’m pretty sure I literally blinked and my daughter went from “newborn” to “baby.” *Cher voice* If I could turn back tiiiiime…

I feel like I haven’t said much about this new chapter in my life since it happened so, because we’re pals, I figured I’d bring you up to speed so you have an idea of what’s been going on behind the scenes of the good ol’ GVD.

Oh, you thought it was all ice cream and slow cooker meatballs and lovely loveliness? HA. I mean yes, those things have happened, along with cuddles and smiles and laughs and feelings of so much love my heart could burst. Truly, I enjoy being a mom more than anything and I always knew this was the role I was meant to have in this world. BUT. There also have been breakdowns and blowouts and fightin’ words and eating of feelings and wonderings of, “Why the heck is she crying?” And wonderings of, “Why the heck am I crying?” and fears that maybe I’m the worst mother in the world and stressy stressiness. Still, I wouldn’t trade a single second of it.

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Buttermilk Ranch Biscuits |

Oh heyyyy, friends. Sorry about my lengthier-than-normal absence from this space. I was too busy being a maid of honor (OK, OK… matron. But I feel like a youthful maid at heart) for my best friend’s wedding this weekend in Chicago. It was such a whirlwind of fun and fanciness that I completely forgot to post here over the end of the week/weekend.

So I brought two things to you today to apologize: 1) Buttermilk ranch biscuits and 2) a summer sale of my eCookbook, wah to the hoo!

First, about this sale. It’s for 40% off my eCookbook, “Quick Bread Love.” All you have to do to get this sweet mother of a deal is enter SUMMER40 at checkout and bing-bang-boom, you get the deal. Don’t forget to take a real good look at all the packages, as there are so many extra goodies going on in there.

And second, let’s converse about these biscuits. Because tangy buttermilk + creamy ranch + buttery biscuits = so many things worthy of a conversation.

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Lemon Ginger Panna Cotta Cheesecake with Blueberry Sauce |

YOU GUYS. I don’t mean to shout, really, except that I do. Because CHEESECAKE DAY.

A billion and a half bloggers (or, more like nearly 80) and I are teaming up today to share what I consider one of the best desserts to exist, and that is cheesecake. There were no rules, no perks (well, except getting to eat cheesecake), no incentives — just that we all love cheesecake and we want to share it with the world.

So here I am, world, with a lemon ginger panna cotta cheesecake with blueberry sauce and a gingersnap crust. Mama.

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Homemade Soft Flatbread |

Do you ever have one of those meals that just sticks in your mind days and days after you’ve eaten it because it was juuuuusst soooooooo gooooood?

Of course you do. Because you love food, like me. You are my people.

Welp, that happened to me most recently with a chicken and gyro shawarma pita sandwich. THIS pita sandwich, to be exact.

Right? Right?? Even looking at it makes me weak in the knees.

So obviously my natural reaction was to recreate this beauty in my own kitchen as soon as humanly possible. Unfortunately that was a whole week later and it was torturous, BUT — the end result was fantastic. And I’m so jazzed to share it with you.

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Nutella-Swirled Cappuccino Cheesecake Bars |

Oh me oh my oh YUM.

That’s what I always say to myself when I take a bite of one of these delicious Nutella-swirled cappuccino cheesecake bars.

You read that right: Nutella. Plus cappuccino. Plus cheesecake. In bar form, with a chocolate cookie crust. Glory glory, hooray!, huzzah!, oh me oh my oh YUM.

Remember that one time I told you about a salted caramel peanut butter cream pie and Liberté’s new caramel-flavored yogurt? Welllll, now is the time when I tell you that they also are about to come out with a cappuccino-flavored yogurt, which only further reenforces my plans to camp outside the grocery store until both yogurts are in stock. WHO’S WITH ME? (For extra motivation, see above, Nutella-swirled cappuccino cheesecake bars.)

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Roasted Summer Vegetable Soup |

Something I have quickly learned as a parent is the art of multitasking — that is to say, eating/brushing my teeth/cleaning/etc. with one hand. This art is of particular importance when it comes to mealtime, because a) I get hangry oooooh so easily (this may or may not be the story of my life when snacks are scarce) so I can’t always let baby-holding get in the way of eating and b) just because we have a baby doesn’t mean we shouldn’t eat healthy, satisfying food.

But lawdy, had I known how tough it would be to even microwave a frozen burrito and eat with a baby around, I would have gone to all the fancy restaurants and ordered all the fancy foods that you have to eat with both hands just because they would be few and far between (read: nonexistent) post-baby. Though my bank account (and probably my waistline) are happy I didn’t.

BUT I DIGRESS. Because I’m really here to chat it up with you about this roasted summer vegetable soup, also known as a super yummy, easy, healthy and hearty dinner that anyone can make, one-handed or otherwise. Got roasted or grilled veggies and a blender? You’re already halfway there! That’s how simple this scrumptious soup is (ah, alliteration).

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