Heading to Monarch Lofts cookie swap tonight? If so, I’ll be there with my Polish Kolaczky Cookies. Stop by and see me and get the recipe. Otherwise, the recipe will be available in a few days over at Boston Sweetie’s blog where I’ll be writing a guest post during her December Cookie Blitz-a-thon — she’s got a cookie-a-day recipe so be sure to stop by and show her some love, too!
I love autumn. Besides all the bad migraines it brings me each year, I absolutely love the changing colors on the trees, the pumpkin and apple cider drinks, going to the pumpkin patch and wearing chunky wool sweaters with boots.
Today, we stopped at Starbucks to enjoy some of their new fall offerings. I totally indulged in their new salted caramel mocha. Wow — this drink is smooth! Brett enjoyed a (decaf) pumpkin spice latte, which was equally autumnal.Then, we dropped by Mann’s Orchards and Bakery for some of their apple cider donuts. Just stepping out of the car, we were accosted by the warm, inviting smell of these yeasty treats. They were absolutely incredible! A sugary coating and a fluffy interior. I’m just drooling thinking about what these would be like right out of the fryer.
So, what’s your favorite fall food? Leave a comment below!
The past few months have been somewhat chaotic for me. A huge project at work (launching a revamped website), a new dog, plus another move for us — our third in 20 months.
Finally, I think we’ve found somewhere to call home…at least for longer than a 12-month lease. Our new apartment is in a converted old textile factory in northern Massachusetts. When it was originally built back in the early 1900s, it was called the “Eighth Wonder of the World” because it was just so enormous. In today’s world, the building is still a monster. Only about a third of it has been rebuilt into modern, eco-friendly housing, with the remaining two-thirds still being gutted for future residential and commercial use.
Hello readers! I just got back from a well-needed vacation to the midwest. Detached myself from the computer and the phone (well, as much as possible) thus explaining my absence from here for a few weeks.
Well, I’m back. OK, partially. Still dealing with a bit of a migraine headache and some fatigue for the last few days but trying to push through as much as possible. I have TONS of new photos and reviews from my trip to share with you all!Today, I’m going to be sharing this recipe for a make-at-home version of those sugar-roasted nuts you can get at the ballpark. You know the ones I mean. Even if the stand is on the third baseline, you can smell it from the first base side. Those sugar-roasted nuts. The little nuggets of goodness that come in the papery cone holders.
Now, based on my personal preference, I would tweak the measurements of the ingredients if I were to do this again. I would definitely lower the amount of ground ginger and cloves in it because I didn’t get as much of the cinnamon taste as I love. But, it’s a great start. Thanks to The Gingerbread Blog for posting the original version!
It’s that time of year again where zucchinis are taking over (and carrots). But, that means it’s also time for some great baking delights.
Instead of the usual zucchini bread or the fabulous zucchini cupcakes, I decided to use my new bundt pan as the basis for a recipe challenge: Find a zucchini bundt cake recipe.
My searching finally found this great recipe – almost a decade old – from an old issue of “Cooking Light” magazine. It looked rich and decadent with its chocolate glaze. So, let’s take a look at another way to use all those bushels of zucchinis from your harvests…
Let’s take a trip back in time to the The Land Pavilion at Epcot circa 1993. Even then, I thought Sunshine Seasons delivered one of Walt Disney World Resort’s best varieties for quick dining choices for its guests.
I still recall one of my favorite meals ever at WDW – a slab of veggie lasagna (the version here started my obsession with the pasta dish), filled with hearty chunks of broccoli and zucchini in a flavorful red sauce. On the side, a strawberry and cream slushy with gummi bears mixed in. The swirls of frothy red with silky white cream and little gelatinous bears are an image that I still wish I could get when I’m down at Disney.
Flash forward to 2012, the updated Sunshine Seasons is now more of a food court, where you can grab just about anything to make even the pickiest of eaters happy. That’s why I think it’s always busy here, no matter the time of day. (It probably also helps that Soarin’ is always jam-packed next door, too…)
So, let’s take a look at one of the best eating spots in all of Walt Disney World…
Seriously, it seems like it’s been decades since I was last at Disney World. In reality, it’s only been about two months since my brief little work-cation allowed me to drop by Downtown Disney and Epcot.
I flew into Orlando early in the day so I had the remaining hours to myself (as I didn’t have any work duties until the next morning). So, after checking into my (non)-Disney hotel near the airport, I took a little nap since the hot, humid Florida weather was such a drastic difference for me.
I decided to spend the rest of my day going to the Premium Outlet Mall, as I had heard that Disney runs a retail store there. I wanted to check it out so I drove on over. While there were some great deals on T-shirts and gear for the little Mickey-philes, nothing overly piqued my interest. After, I drove down Hotel Plaza Boulevard, a winding, tree-lined avenue that flows directly into the Marketplace at Downtown Disney.
There have been tons of changes at Downtown Disney within recent years – especially to its dining options. Most of the times, we don’t make it anywhere else but Earl of Sandwich and Ghirardelli. As I was on a limited diet (no dairy products) at this time, I opted to try the eats at one of DD’s newest establishments that took over the spot that once was the McDonald’s. Let’s take look inside Fresh-A-Peel at Pollo Campero...