A Hoppin’ Easter Sunday

Is Easter a big deal in your house? Growing up ours always involved a hidden basket (one year behind the Christmas tree that had yet to be taken down), plastic eggs hidden outside, and a big family dinner at my grandparents’ house. Now it mainly involves dinner at my moms and yes, baskets are still hidden! Check out these 17 projects and ideas to make your Easter Sunday extra special.


ROW 1:Easter Brunch Invitations + Stickers // DIY Floral Party Hats // Printable Easter Treat Bags    ROW 2:Easter Bread // Easter Sticker Buckets // A Simple Easter Arrangement    ROW 3:Paper Rabbit Bust // Easter Candy Bark    ROW 4:Easter Ice-Cream Sandwich Treats // Bunny Ears Twist Wrap // Origami Easter Bunnies    ROW 5:Paint Swatch Flowers // Easter Egg Scavenger Hunt // Happy Easter Egg Hunt Signs Kit    ROW 6:Easter Egg Terrarium // Washi Tape Eggs // Printable Iron-On Bunny Bags


Overnight No-Knead Bread


I’ve been wanting to try baking my own bread for years, but the task always seemed so daunting. Does anyone else feel that way? Thankfully no-knead bread is all the rage right now, and with it’s free-form shape is maybe the least intimidating bread ever. After some goading from my friend Joanna, I knew I had to try it for myself. The result? A perfectly crusty boule with a soft and chewy center, made from four simple ingredients that are probably sitting in your kitchen right now.


Overnight No-Knead Bread
• 3 C unbleached bread flour
• 1/4 tsp instant yeast
• 1 1/4 tsp salt
• 1 5/8 C water
• 16″ long strip of parchment paper, cut in half lengthwise

In a medium bowl, stir together ingredients until all the flour is moistened and it looks like a shaggy mess. Cover bowl with plastic wrap and allow to rise at room temperature for 14-20 hours (18 hours being ideal).

Have a strip of parchment paper approximately 6 x 16″ ready and waiting.  Lightly flour a work surface and with floured hands fold the dough over itself twice. Recover loosely with plastic wrap and rest for 15 minutes.

Lightly flour hands and shape the risen dough into a ball, place it on the center of the parchment strip. Cover loosely with a cotton dish towel and rest for 2 hours (the parchment will act as a sling while transporting the boule).  If you like, cut an X on top of the dough with a serrated knife.

Thirty minutes before baking preheat oven and a 6 to 8-quart dutch oven to 450-degrees.

When ready to bake, remove the lid from the preheated dutch oven and carefully lower bread dough with its parchment sling into the vessel. The parchment will hang over the edges. Cover and bake for 30 minutes, then uncover and bake another 15-30 minutes until the crust is well browned. Cool completely before slicing with a serrated knife.






Cheesecake 10 Ways

Mmmm, cheesecake. It lies in that polarizing area of food where people either love it or hate it. From this post you can guess which camp I’m in. My mom makes amazing cheesecakes, meanwhile I’ve never even attempted one. I think that needs to change in the very near future, and these are the ten front-running cheesecake creations for my make-it-or-break-it culinary experience. Which one should I go with?





















Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


It’s Almost Pi Day: 10 Pie Recipes

My original plan was to bake the most amazing pie for you guys to celebrate Pi Day tomorrow. But some unexpected moving/real estate biz-nass got in the way of that, so the obvious next best thing was to share ten recipes I’m hoping someone makes me. (Okay, that would be crazy. Maybe just five of them.) Without further ado, ten Pi Day pies!





















Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Irish Soda Bread


I’ve wanted to make Irish Soda Bread for years. But for some reason I feel like it’s tied tightly to St. Patrick’s Day, and must be made only in the month of March. Finally this year I hopped on it as soon as February came to an end and oh my goodness. Number one it couldn’t have been easier (no yeast!), number two it was really tasty. In fact, I ate it every day for a week for breakfast – warm and covered in butter. I’m sharing the Irish Soda Bread on Wayfair today, so click over for the recipe!


Macaroni and Cheese 10 Ways

Macaroni and cheese is the ultimate comfort food, hands down. Filling pasta, gooey cheese, and enough carbs to put you into an after dinner coma. It’s just so good. But if your go-to is a box of neon orange Kraft you’re missing out in a big way. Here are ten homemade versions of the stuff that will take your comfort to a whole ‘nother level.





















Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Cheesy Cauliflower Soup


It would appear finding the perfect cauliflower soup is my annual winter mission/pastime (see Cauliflower Soup). This one is made all the better with the addition of sharp cheddar and crusty bread – I like to tear up a slice and put it right in the soup itself to make an extra hearty meal. It’s been great to have a pot of this around in these absurdly frigid temperature – maybe I should have named it Winter Vortex Soup instead.


Cheesy Cauliflower Soup

• 1 stick butter, divided in half
• 1 large yellow onion, finely diced
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1 large head cauliflower, chopped small
• 2 Tbsp dried parsley
• 2 quarts low-sodium chicken or vegetable stock
• 6 Tbsp flour
• 2 C milk (any fat content)
• 1 C half and half
• 2 tsp salt
• 1 C sour cream
• 1 C shredded sharp cheddar cheese

In a large pot melt 4 Tbsp butter, add onion and cook until it begins to brown. Add the carrot and celery and cook for an additional few minutes. Add cauliflower and parsley and stir to combine, then cover and cook on low for 15 minutes. Afterwards, pour in stock and bring to a boil. The reduce heat to a simmer. In a medium saucepan, melt the other 4 Tbsp of butter. While it melts, in a mixing bowl whisk together the milk and flour. Slowly add to the melted butter, whisking constantly for about 5 minutes or until thickened. Remove from heat and add half and half, then add mixture to the soup. Add salt and simmer for an additional 15 minutes. Add sour cream and stir to incorporate. Serve immediately with crusty bread.


10 Delicious Tacos

Let’s face facts, tacos are delicious. They’re delicious any time and any place, but for some unknown reason they’re best in winter for me. Maybe it’s the spices, maybe it’s their versatility and ease, but it’s probably the comfort level. My all-time favorite is a solid SoCal fish taco, but I’m generally up for anything that doesn’t contain weird animal parts. Here are ten that I’m hoping to try ASAP!






















All photos copyright of their respective sites unless otherwise noted.


Happy Hearts Day Gifts + Treats



DIY Concrete Love Hearts Necklace // Skip a Beat Tea Towel // Candy Buttons // DIY Cupid’s Arrow Piñata // Heartstring Garland // DIY Heart & Arrow Headband // DIY Leather Conversation Hearts // Heart Backdrop // Darling Dearest Frame



Heartbeat Necklace // DIY Floating Heart Backdrop // DIY Fabric Valentine // Heart Lips Graphic Tee // iceDrops heart Ceramic Beverage Chillers // Besties Floral iPhone 5 Case // Makes Outs Foil Stamped Print // Love Necklace // Black Triangular Wall Hearts



Baked Chocolate Cherry Doughnut Hearts // DIY Valentine’s Pillows // Linzer Cookies // Marbled Red Velvet Cheesecake Brownies // Heart Hole Punch // Heart Pattern Friendship Bracelets // Heart Shaped Mini Cookies // Not Soap, Radio Body Wash // DIY Copper Arrows



Mushroom Stroganoff


Beef stroganoff was my favorite dinner growing up, and my very favorite part of that dinner was picking out all of the mushrooms in the sauce for myself. Now that I’m an adult and mainly a vegetarian, I decided to update the classic that my Grandma found on the back of a bag of egg noodles sometime in the 1950s. There are two ingredients that you won’t find in other stroganoff recipes that make this take on it completely different.

Mushroom Stroganoff
• 2 Tbsp butter
• 1/2 C minced onion
• 1 clove minced garlic
• salt and pepper
• 2 C sliced mushrooms (I like portobellos)
• 1 C vegetable broth
• 1 Tbsp vinegar
• 4 oz tomato paste
• 1/2 C sour cream
• 1 bag wide egg noodles

In a pan melt butter and sauté mushrooms, onion, and garlic. Add a few dashes of salt and pepper. Cook until mushrooms and onions soften and begin to turn translucent. (About 8 minutes.) Stir in vegetable broth, vinegar, and tomato paste. Simmer uncovered for 10 minutes. Stir in sour cream and simmer for 2 additional minutes. Serve over wide egg noodles.

* If you’d like to go the meat route, add 1 lb. ground beef or turkey and 2 Tbsp flour after you sauté the vegetables and cook until browned.