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Spiced Pumpkin Pie Bars

As a housewarming gift to myself, I bought Sally’s Baking Addiction cookbook. Everything that I’ve made from her blog has always come out amazing, so I had been eyeing her book since it came out. I decided that the first thing to make were her Spiced Pumpkin Pie Bars. I think it’s pretty obvious why I had to make these now…it’s pumpkin pie season!

Spiced Pumpkin Pie Bars

I wanted to try these because I was hoping to find a nice alternative to pumpkin pie. This may shock some of you, but I usually pass over the pie during Thanksgiving dinner. Do I love pumpkin? Of course! Pumpkin rolls are one of my favorites!! But I just don’t like it in pie form. These bars are my new go to alternative to pumpkin pie. They’re creamy, with a nice hint of spice, and light on the pumpkin flavor. It’s almost like diving into a pumpkin cheesecake.

Spiced Pumpkin Pie Bars

This book is full of delicious desserts, which are broken into different sections based on their type. Just a couple of example would be the breakfast section, brownies and bars section, and candies and sweet snacks. She even included a healthier choice section for those times you need something sweet but don’t want the guilt afterwards. Better yet!! Each section is color coded and every recipe comes with a picture! There’s nothing worse than a cookbook without pictures. I highly recommend adding this one to your cookbook collection. Or at the very least, check it out of your local library!

Spiced Pumpkin Pie Bars

The only thing I want to mention with this recipe is that I needed to cook it much longer than what was directed in the book. There are a couple of factors that could be the reason for this, one being that ovens vary. Another reason may be that I used an 8x8 pan. She notes that either an 8x8 or 9x9 may be used, but this was pretty thick in my 8x8 which is why I believe it needed an extra 25 minutes to completely cook.

Spiced Pumpkin Pie Bars

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Green Onion Biscuits

I saw a recipe for sour cream cheddar and chives drop biscuits on Pinterest and thought that they sounded delicious.   The recipe was put up by She Wears Many Hats, and it seemed simple enough. I actually thought I had bought a crumbly goat cheese a while ago, and wanted to add it to these biscuits. Obviously, I needed to revise the original recipe just a bit.

Green Onion Biscuits

Turns out that I had bought a soft cheese instead, so no cheese for me. I did have green onions and decided to dice them up and add them to the batter. They give a nice savory flavor and the biscuits are perfect straight out of the oven topped with honey!

Green Onion Biscuits

I recommend eating these biscuits as fresh as possible. If you do have leftovers, I recommend reheating them in a toaster oven. Eating them cold isn’t very satisfying and they get a bit limp when put in the microwave. This is probably one of the few times where leftovers aren’t better.

Green Onion Biscuits

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Korean Veggies with Sausage

You guys…I went a little crazy last time I was in a Korean market. I love Korean hot pepper paste and thought I would totally be able to eat my way through one of the bigger tubs…..so I bought 2kgs of gochujan (which is about 4.5lbs). Yeah, that baby’s going to be around for a while. I think we might’ve made a dent in it by now.

Korean Veggies with Sausage

I will say this, you don’t even need to know anything about Korean food to use this. Just put it over veggies and meat and you’re all set. You just need to like spice because it is most certainly spicy. They sometimes have numbers on them, and unless you’re very very brave I suggest not getting anything higher than a 3. Usually I get a 2, but this tub is a 3 (of course they were out of 2s).

Korean Veggies with Sausage

We added a little bit of sesame oil to give it a bit of extra flavor. This is a great quick meal, and I think we’ll be making it more often from now on.   It’s also super easy to make vegan. You can either eliminate the sausage all together or sub in some tofu.

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Breakfast Burrito

Eggs are one of my favorite breakfast items. They are just so satisfying in the morning and you can smother them in hot sauce. I prefer hot sauce to sweet in the morning (though I’ll never turn down a pancake or French toast made by a certain someone!). While I usually prefer my eggs sunny side up, I can be persuaded to have scrambled if they’re in the form of a breakfast burrito!

Breakfast Burrito

These burritos are a great way to wake up in the morning. They’re quick and have veggies, so it’s like a win win all around. You can add your favorite veggies, but we bought a mix of sliced green bell pepper, red bell pepper, and onion. Normally, I’d never buy pre sliced veggies, but did I mention that we’ve been under the weather lately. While we’re getting back to normal now, at the time slicing things didn’t seem like such a good idea. I was all for paying someone else to do that for me.

Breakfast Burrito

We also added a blend of shredded cheese….though if I had some feta in the house, I might’ve added that. Top it all off with a spicy salsa and I’m set for the day. We bought these tortillas from Costco that you have to cook yourself. They’re delicious, but I didn’t factor in the time it took to cook those since I’m assuming most people buy cooked tortillas. I’m telling you though, if you can find Tortilla Land brand, it’s worth the bit of extra time. There is almost nothing better than a fresh tortilla. Except for fresh eggs wrapped in a warm tortilla. Life is good!

 Breakfast Burrito

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 Hot Toddy

We’re just a few weeks into fall and I’ve already caught a cold. Luckily for me my boyfriend makes the best Hot Toddy (must be that Irish blood in him). The combination of lemon, honey, and whiskey is so soothing when you’re under the weather. The honey for sweetness, the lemon is for vitamin C, and the whiskey is to numb the pain. This combined with my mom’s chicken soup is the perfect way to battle the seasonal cold.

Hot Toddy

I know most Hot Toddies have water in them, but that’s just too much liquid for me. This makes up about half a mug. More than that, and I find myself not finishing it. I’ll have to tackle my mom’s chicken soup some time. She’s got access to whole chickens (my dad raises them every couple of years), and I should probably pick one up next time I visit her.

Hot Toddy

Next time your throat starts to get a little scratchy, whip this up real quick. I mean, you don’t need to be sick to drink this, but it’s a good excuse!

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MeHi! I’m Alexis, a 20 something college grad from the Midwest. I began to step into the kitchen when I wanted to learn how to make Korean food, and noticed that dishes which looked complicated turned out to be simple to put together (most of the time!). It’s also easier on my wallet, which is always an extra bonus. Thank you for visiting!

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