Girl Versus Dough

crescent-topped cheesy vegetable bake

Crescent-Topped Cheesy Vegetable Bake

The holidays are thisclose and you guys, I AM SO EXCITED. Like, approximately this excited.

Or this excited.

Or THIS excited.

Anyway, you get the point. Thanksgiving is just a couple of weeks away, then it’s the Christmas season and my heart could just explode from all the holiday cheer.

Due to all this excitement, I have been eagerly baking/creating holiday recipes for all y’all for quite some time now. Mayhaps even before Halloween. And one such recipe is this crescent-topped cheesy vegetable bake — a new creation in my kitchen but surely, undoubtedly, one that will become a tradition among my family for our holiday dinners.

sweet potato-marshmallow cinnamon rolls

Sweet Potato Marshmallow Cinnamon Rolls

Sometimes I wonder if I could be one of those people who literally eats the exact same foods every day for his or her entire life. I mean, it would be convenient and there are plenty of foods I love enough to eat on a daily basis. Mashed potatoes are one of them. Same goes for peanut butter and jelly. Bread, duh. I could probably live on enchiladas, too, and cookie dough ice cream for dessert.

But then I think about all those other foods I love that would be neglected (like my beloved brussels sprouts, or macaroni and cheese, or my mom’s spaghetti sauce) and I realize that eating the same foods every day for my whole life would be a real drag (these are the things that take up space in my brain sometimes, I know).

One thing I could eat every day — if my hips would allow it, anyway — are breakfast rolls, reason being because there are so many variations you could make. Like these gingerbread rolls, for instance. Or these raspberry-filled ones, or these Meyer lemon poppy seed ones. Most likely, however, I’d go for these sweet potato-marshmallow cinnamon rolls time and time again because… well, I don’t think that really requires an explanation, do you?

creamy deviled eggs with red onion, capers + dill

Creamy Deviled Eggs

Ummmmmmmmm these deviled eggs? I can’t get enough of them. I may have eaten half of them for breakfast.

But we’ll talk more about those eggs in a second. We have more important things to discuss… like a surprise baby shower!

It’s a surprise baby shower for my dear gal pal Stefanie from Sarcastic Cooking, who is expecting her little dude in December. And since we all can’t get together in real life to celebrate (which is a darn shame), we are doing the next best thing we food bloggers know how to do best — share our food, virtual-style (though seriously, can someone come over and help me finish these deviled eggs before I do?).

pineapple-macadamia nut parfait + liberte coconut yogurt

Pineapple-Macadamia Parfait

To say I’m already missing summer is an understatement. The hubs and I spent the weekend in Arizona to celebrate a dear friend of ours marrying his love, and while the overall desert landscape left something to be desired for this lake and tree-loving Minnesotan (though this view took my breath away time and time again), we spent a good portion of the weekend wondering why we love to live in the blustery, snowy (though more currently, rainy and dreary) Midwest.

A few days of constant sunshine and 80-degree weather in November will mess with you like that.

Before the weekend, however, while still in the aforementioned lake and tree-filled though rainy and dreary Minnesota, I was spoon-deep in this tropical parfait, feeling anxious excitement over the fact that in just a few weeks, it’s Thanksgiving (my second favorite holiday) and a few weeks after that, Christmas (my favorite holiday). Obviously my mind is conflicted between wanting to go back in time and wanting to jet ahead of it — season-wise that is.

Next spring, though? For that I can wait a bit. I still need a few more months of deep breaths and sleep-filled nights before our little lemon-sized babe enters the world. (Deep breath.)

halloween pancakes

Halloween Pancakes

Quick side note: Thank you all SO, SO much for your incredibly sweet and kind words of congrats on our news. I am beside myself with joy and gratitude. I heart you all a whole lot, I hope you know. XOXO times infinity.

H-A-double-L-O-W-double-E-N spells Halloween!

If you ever sang that completely obnoxious song in grade school, you’d know that it gets stuck in your head EVERY HALLOWEEN to this day, as it does mine. And for those of you who don’t know what I’m talking about, consider yourself lucky. Also it just looks like I spelled out Halloween for you.

Anywho, I kind of love Halloween. Which is weird, because I haven’t dressed up for and/or celebrated the occasion in years (like, since college, when I wore the same glittery butterfly costume every year because a) I had no creativity, apparently, and b) I would not be caught dead in a costume that didn’t make me look cute, apparently. Priorities). But I love it for the fact that it’s in fall, my fave season, and that there are crunchy colorful leaves everywhere and jack-o-lanterns and little kids running around dressed up like little witches and baseball players and animals and OHEMGEE THE CUTENESS.

And this year I’m extra excited because I get to give out candy for the first time (the perks of owning a home vs. an apartment). I’m weirdly excited about giving out the candy. And I’m excited about eating it, duh.

In the spirit of my, well, Halloween spirit, I’m also going to be making a big ol’ batch of these festive pancakes on Halloween morning. Because who doesn’t love pancakes for breakfast, and especially who doesn’t love fluffy, bright-orange pumpkin pancakes with a spooky black cinnamon syrup on top? No one. No one doesn’t love them.