TRAVELS: CHICAGO WEEKEND

It has been an incredibly busy week at work. I am ready to hit the road and leave all the chaos behind. Off for another adventure in Chicago! Updates to come...

WEEKLY RECIPES: LOW FAT PUMPKIN CHOCOLATE CHIP COOKIES AND SOME FALL DECORATING

Fall is in the air and that means an excuse to decorate! I think Ian and I are quickly outgrowing our little condo, but there is something so cozy about the small space that I think we will always remember fondly. I found these fall leaf lights at CVS of all places for only $10! I bought a set for my mom too. They are very cozy and can go anywhere.

I have been searching high and low for this special recipe that everyone absolutely loves. I cannot remember where I found it but luckily I took the time to write it out. I have tried several other variations online but this is really the most delicious one out there. See recipe below.

Ingredients:

1 cup canned pumpkin

3/4 cup sugar

1/2 cup unsweetened applesauce

1 egg

1 tbsp vanilla

2 cups whole wheat flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1/2 tsp sea salt

1 tsp milk

1 cup mini semi sweet chocolate chips (okay I used the whole bag)

Directions:

Preheat oven to 350 degrees. Mix dry ingredients and then blend in wet ingredients. Spoon dough into equal distributions. Bake on parchment lined cookie sheet for 20 minutes or until golden brown.

WEEKLY RECIPES: HOMEMADE APPLESAUCE

I have fond memories of my mom cooking homemade applesauce on the stove top when I was a child. The cinnamon mixed with the warm baking apples is a comforting smell at the end of these short fall days.

Ingredients:

6 apples (mix and match varieties for boldest flavor) chopped in small pieces

1/2 cup water

1/4 cup sugar

2.5 tsp cinnamon

Directions:

Place chopped apples,sugar,water,and cinnamon in large saucepan. Cover with lid and simmer for 15 minutes until apples soft. Break up into equal pieces and enjoy warm!

THINGS I LOVE: MEALS ON THE GO

 Is Target trying to bankrupt me by making groceries available at all their stores? I must say that it was a genius move on their part! Now I have a one stop shop for all of my favorite things and all the extra things that seem to show up in your basket at Target! 

Here are a few things I picked up this time. I am always looking for products that are nitrite free and have meat that has no antibiotics or growth hormones. I think the item I am most looking forward to is the pumpkin spice souffle! I am also pretty excited they offer Panera products- including their soups on a cold fall night!

WEEKLY RECIPES: NUTTY ACORN SQUASH

This acorn squash recipe will be well liked even by the pickiest eater in your home! It is simple to make and is perfect side plate for any fall meal.

Ingredients:

Acorn squash- halved with seeds scooped out

2 tbsp butter- melted

1/4 cup brown sugar

3/4 cup ground walnuts

3 tbsp maple syrup

1 tsp salt

Directions:

Preheat oven to 400 degrees. Combine melted butter, brown sugar, and maple syrup. Brush mixture onto acorn squash halves. Sprinkle with walnuts. Place in ceramic dish. Bake for one hour or until knife can easily be removed. Scoop out of shells and serve warm.

TRAVELS: A NIGHT IN CLEVELAND

The warm nights in Cleveland are likely coming to an end, so it was fun to walk around and enjoy East 4th while celebrating my mother in law's birthday. We enjoyed dinner at Lola's, which is a Michael Simon restaurant. Ian and I love the other Michael Simon restaurant B Spot. This was one step up!

The Goodyear blimp kept flying overhead while we enjoyed a simple drink on the rooftop of the Greenhouse Tavern. This Instagram filter makes it look like a page from an old book. 

WEEKLY RECIPES: CLEVELAND STYLE CASSATA CAKE

We recently celebrated my mother-in-law's birthday. She wanted a Cassata cake which is the Cleveland version of an traditional Italian cake. I instantly was excited to try and make something new. With summer officially over, I had to use strawberries one last time. The recipes I found online were a little intensive. I made some modifications, but this cake is not for the impatient and requires a lot of steps. The result is a delicious light fruity treat that will be worth all the steps!

Ingredients:

For the cake:

1 box angel food cake mix

1.5 cups of lemon pie filling

For the strawberry layers:

2 lb. fresh strawberries thinly sliced

2 tbs sugar

For the whipped cream:

1 quart heavy whipping cream (I had a lot left over so you could get a smaller container)

3 tsp vanilla

4 tbsp sugar

For the custard:

2 boxes custard mix made per directions

For the topping:

Set aside enough sliced strawberries for the top and grind 1 cup almonds.

Directions:

Mix angel food cake mix with lemon pie filling. Divide among two 8" cake pans and bake per box instructions. Set aside- let cool completely. Slice up strawberries- coat with dusting of sugar and let sit. Whip up cream- 1:1:1 ration makes it easy to remember. 1 cup heavy whipping cream, 1 tsp vanilla, 1 tbsp sugar. I made four servings which was plenty. Thinly slice cakes into two layers each, four total layers. On first layer, spread thin layer of custard, spread strawberries, and then top with whipped cream and add next layer of cake- and so on.... Top with whipped cream, strawberries, and almonds to the sides. Place in fridge and enjoy!