Cherry Picking (And Homemade Cherry Pop Tarts)

Cherry Picking (And Homemade Cherry Pop Tarts)

My top (J Crew, old – similar here, here, here, here) // Jeans // Sandals // Necklace // Lip gloss // Evan’s shirt (Gap, similar) // Cole’s shirt

Friday was an unusually cool summer day here in Boise (our high was mid 60s!), which I thought would be perfect weather for spending the afternoon at the orchard picking cherries! We always have an absolute blast going out to the country for a few hours and enjoying the tranquility – and my kids love getting to feel like little farmers for the day!

What is almost as fun as picking the cherries is eating them once we get home – and making delicious treats! I thought it would be really fun to make some homemade pop tarts with our harvest and found this recipe which I modified with just a few little tweaks. I’m not gonna lie…these are labor intensive and take a long time to make! (Next time I would make the crust and filling at night & refrigerate overnight, then assemble & bake in the morning). That said my husband said these are one of the best treats I’ve ever made!





  • 2 cups all-purpose flour
  • 2 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, diced and frozen
  • 1/2 cup ice water


  • 4 cups fresh cherries, pitted
  • 1/2 cup granulated sugar
  • 4 teaspoons fresh squeezed lemon juice
  • pinch salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • 1 large egg, beaten
  • 1 tablespoon water
  • 1 tablespoon sugar


  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 tablespoon vanilla extract
  • Pink food coloring
  • Sprinkles


Make the dough:

  • In food processor, mix flour, salt, and sugar together by pulsing a few times. Add the frozen diced butter & pulse until coarse crumbs form. Set the food processor to low and add the water in small amounts at a time until dough comes together. Do not over-work the dough (you want to see bits of butter within the dough). Wrap the ball of dough in plastic wrap and refrigerate for at least one hour to overnight.

Make the filling:

  • In a small saucepan, stir together the cherries, sugar, lemon juice, and salt and cook for 3-4 minutes, or until the cherries are soft and bubbly. Lower heat. Whisk together the cornstarch and water, and stir into the cherry, stirring constantly and slightly mashing cherries with spatula or wooden spoon, until a thick jam forms. Remove from the heat, transfer to a bowl, and refrigerate for at least 30 minutes to cool.


  • On a lightly floured surface, roll dough with a rolling pin into a large rectangle, about 1/4 inch thick. Use a pizza cutter or sharp knife to cut the dough into 3×4 inch rectangles. This should make a total of about 20 rectangles. Place 10 rectangles on a parchment lined baking sheet.
  • Whisk the egg and water together, then lightly brush the edges of the dough on the 10 rectangles. Place 2 tablespoons of cherry filling in the center of each rectangle. Lay another rectangle on top, pressing the edges with your fingers and then crimping with a fork. Continue with remaining pop tarts. Refrigerate for 20 minutes, along with the remaining egg wash.
  • While the pop tarts chill, preheat the oven to 400 degrees F with rack placed in the center of the oven.
  • When the pop tarts are ready to bake, lightly brush the tops with the egg wash and sprinkle the tops with sugar. Use a fork or skewer to poke small holes on the top of the dough to allow the steam to escape. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool before glazing.

Make the glaze:

  • In a bowl whisk together powdered sugar, milk, and vanilla extract. Add a drop or two of pink food coloring. Drizzle over cooled pop tarts and top with sprinkles.

*Note – I use this cherry pitter and I highly recommend it!


What I Buy At Trader Joe’s

What I Buy At Trader Joe’s

Ahh Trader Joe’s…one of my favorite places to go shopping (along with Costco and Target!). So many great things at even better prices. I have a few go-tos I always grab on a trip to Trader Joe’s, as well as a few sections I always browse. Today I’m sharing some of my favorites and some new products I’m loving!

Gummy Vitamins – Reasonably priced multivitamin for kids. I often grab myself a multivitamin there for myself as well.

Rosé Vinaigrette – I love a good vinaigrette so I was super excited to find this one! I haven’t tried it yet, but it looks really promising.

Granola – Great as a cereal with milk or a smoothie bowl topping

Cookie Cocoa Swirl – My kids are big bread/toast eaters and they aren’t huge fans of peanut butter or Nutella. This is a fun alternative.

Chia Seeds – I love adding these to smoothies (my kids love them!) and these are very well priced.

Gorilla Munch cereal – A classic that my kids absolutely love.

Roasted Cocoa Nibs – These are a great topping for oatmeal or smoothie bowls. They add some chocolate flavor without the guilt.

Reduced Guilt Pita Chips – I love pita chips and these are a delicious reduced calorie version that tastes the same as the regular ones!

Creamed Honey – Another delicious bread/toast topping that my kids absolutely love.

Organic Chicken Broth – TJs broth is delicious and well priced. I make soups often so I like to keep a few on hand.

Seasonal Treats – I grabbed these chocolate covered heart cookies for my kids a few weeks back for Valentines. They always have fun seasonal snacks!

Vanilla Bean Syrup – My kids absolutely love this vanilla bean infused syrup.

Rainbow of Honey – We add honey to smoothies and tea, and this rainbow of honey kit is not only good but it looks pretty sitting on the counter.

Cheeses – Trader Joe’s always has the best cheeses. Not pictured but I especially love their Burrata and also their Truffle Cheese. And I love adding feta to salads and the Mediterranean herb is especially good.

Skillet Chocolate Chip Cookie – For nights when you want a fresh baked cookie but don’t want to make it from scratch – just toss this one in the oven!

Pizza ingredients – I love homemade pizza dough – but Trader Joe’s does have really good refrigerated dough. I also like their pepperoni, shredded mozzarella & pizza sauce.

Green Goddess Dressing – I bought this after hearing a lot of good things about it. I’ve seen tons of recipes/uses for it on Pinterest and it is low calorie!

Pastry Pups – My kids absolutely love these. These are great for a lazy Sunday lunch or a play date. They are also nitrate free.

Hummus – I’m the only one in my house who really likes hummus – but this makes for a great snack with pita chips & a little feta.

Vegetable Samosas – These aren’t quite as good as the delicious Indian restaurant here we like to go to – but these are a pretty solid substitute.

Tzatziki – TJs has so many good sauces! We had gyros recently and this is so good & easier than making from scratch on a busy weeknight.

Frozen berries – Great for making smoothies

Jasmine Rice – I love their frozen rice for busy weeknights. So simple to prepare! Their brown rice is very good too.

Not pictured but my kids absolutely love their frozen croissants & they make a delicious Sunday morning breakfast.

And a few more things:

Sparkling Berry Lemonade – These are fun special occasion or picnic drinks! They have a few other flavors too.

Breads – I like checking out the various breads they have when I’m there. I like their pita bread & recently saw a cinnamon bread there that I want to try for French toast.

Baking ingredients – I really like their chocolate chips and also their seasonings!

Hand Soap – I always make sure to check out their hand soap section when I’m there. I got the cutest winter White Pine soap/lotion set around Christmas for my bathroom. I think this grapefruit one actually looks cute sitting on my kitchen counter too!

Candle – Their $3.99 soy candles are a steal & they always have new scents!


(Kid Approved) Kale Ginger Smoothie

 The minute my kids walk in the door after school every day, they immediately ask me for a snack. It’s important for me to make this snack healthy and although I’m pretty fortunate that my kids love fruits and vegetables, they don’t exactly love salads and dark leafy greens. However they love this smoothie and request it as their after school snack several times a week!

Kale and Ginger Smoothie

Large handful of Kale (approx 2 large leaves)

1 banana

1 slice of fresh peeled ginger (approx 1/2 inch – and I use a spoon to peel the ginger)

1 cup of unfiltered apple juice (you can sub with unsweetened almond milk to lower the sugar content)

2-3 tbsp of honey

1 large glass of ice

Optional: I also like to add 1 tbsp chia seeds for some healthy fat and/or 1/2 cup berries should I have them on hand. You could also add protein powder to make this a meal replacement!

Mix all together in blender & serve! (This is the blender I use)

If you wanted to make this into a bowl rather than a smoothie, reduce the liquid content to make it thicker and top with toppings such as sliced banana, berries, shredded coconut, chia seeds, granola, and a drizzle of honey.


Easy Weeknight Vegetable Beef Soup

Easy Weeknight Vegetable Beef Soup

I’ve been meaning to post this recipe for awhile as I’ve been making this soup several times a month all fall and winter! This week seemed a fitting time to share as it was the perfect meal for our first night back to school and our busy routine yesterday. I had found a few vegetable beef soup recipes online a few months back that just didn’t quite suit my tastes or turn out quite correctly, so I spent some time perfecting this soup and it has become a family favorite! It is so simple to make and is also ready in minutes, which is perfect for busy weeknights.


  • 1 1/2 lbs ground beef
  • 1 onion, diced
  • 3 carrots, peeled and sliced (or I often use approximately 20 baby carrots since I usually have them on hand)
  • 2 large potatoes, peeled and diced
  • 4 cloves garlic, diced
  • 1 can stewed tomatoes
  • 3 tbsp tomato paste
  • 4 cups chicken broth
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne
  • 1/8 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil


  • Turn Instant Pot to Sauté; add oil and heat until hot. Add onion and sauté for approximately 3-4 minutes until translucent. Add garlic and sauté for 1-2 minutes more. Add ground beef and sauté until beef is browned through. Drain and turn instant pot off.
  • Add can of stewed tomatoes with liquid and break into small pieces. Add tomato paste, oregano, cayenne, crushed red pepper, salt, and pepper. Stir all ingredients together.
  • Add carrots and potatoes, then add broth. Stir to combine all ingredients.
  • Place lid on instant pot and close vent (seal). Press the manual button and set the timer for 4 minutes. Once the timer beeps, do a manual release of pressure by turning the seal to vent. Once the pressure is released, remove the lid and enjoy!

*Note: This could also be made in a crockpot or stovetop if you don’t have an Instant Pot – although I use mine a ton and think they are absolutely worth the investment!

This soup does have a little heat, so if you don’t care for that you can reduce the amount of cayenne or crushed red pepper (or exclude!). What is so great about this soup is you can really customize it to suit your tastes. You could use ground turkey or chicken, add other vegetables you like (such as corn or celery), and use your broth of choice should you prefer beef or vegetable. This soup also manages to be low in calories, and still very filling!


Countdown to Christmas

It’s officially one more week to Christmas!!! It has really crept up on me this year and I’m not feeling completely ready. There is still so much to be done, and I am also feeling that we haven’t gotten to have enough Christmas fun yet! I’m hoping we can fit a lot in over the next seven days. This past weekend was a busy one and a good kick off to our final week! First up was Cole’s school Christmas program on Friday afternoon. Evan wasn’t too thrilled about snapping a pic after we got home, but we were all so proud of our Cole bug!Processed with VSCO with a6 presetProcessed with VSCO with a6 presetSweater: Topshop (old – similar here, here, here, here) // Jeans: Mother // Booties: Sam Edelman // Bag: Chanel // Sunglasses: Celine

On Saturday we headed up the mountain for our first ski day of the season! I gotta admit, our first run of the day was a little rocky with the kids feeling a bit rusty, but by the end of the day it was all smiles and Evan finally figured out how to wedge!45F71031-191E-47E5-A224-0749B279C956B6D5FDB8-7604-47BE-A678-6C740D267E26


Sunday was a lazy day of Gingerbread house making and movie watching! We finally gave in to the hype and watched The Christmas Chronicles on Netflix. It is really cute!51E129D1-AEA7-4894-9D0B-A60C1C672062

Last night was Evan’s turn for his preschool Christmas program! It was an extra special evening for our family since it was his first ever school program. We made a huge deal of it, and we all got dressed up along with him to go cheer for our little guy! It was so cute – as we were waiting for him to come out, Cole told me that he felt more nervous for Evan than he had at his own school performance…and it just melted my heart. Those two really do have a special bond. The program was adorable beyond words and we were just so proud of our little Evan!Processed with VSCO with a6 presetSweater: Amazon (Cashmere and under $50! This is an incredible buy and I will be ordering more colors) // Skirt: Chicwish // Belt: Gucci // Pumps: Christian Louboutin // Bag: Celine9778941C-2747-4DCE-B203-369FF0B7D4D2Cole’s Sweater: Gap // Corduroys: H&M // Shoes: Gap  —  Evan’s Top & Vest: H&M // Bow: Amazon // Pants: Target // Shoes: GapD7B8A541-46E8-4904-8E0F-748FEFFA40EA5BE9A2D1-DC1F-4A94-990F-53D54C46CAB75AC08A8A-2CF5-47B2-AFEC-CB75C83D6DF9

Evan’s little preschool is located in a neighborhood near our home, and the school reserved the community clubhouse for the school program which was such a lovely venue! Everyone was asked to bring an appetizer or dessert, and after the performance we got a chance to visit with other families and have some delicious food. I brought these brie cranberry bites, which are so incredibly simple and perfect for a holiday gathering.070C3653-0AE5-4CF1-8EF4-695786933897


1 sheet of puff pastry (thawed)

3/4 cup cranberry sauce

8 oz brie cheese

1-2 sprigs fresh rosemary


Preheat oven to 375 degrees

Using a knife or a pizza cutter cut the dough into 12 equal pieces. Place each piece in the cup of a 12-cup muffin baking pan. You want each the 4 sides to slightly poke over the top of the cup.

Cut the brie into 1-inch pieces. Place a piece into each cup.

Evenly distribute the cranberry sauce in the cups over the brie. You will use about 1 – 1 1/2 tsp per cup.

Pull the rosemary apart and place a small sprig on top of each cup.

Bake for 15 minutes. The puff pastry should be golden brown. remove from oven and allow the cups to sit for a few minutes to slightly cool. Use a small butter knife to carefully release the bites from the baking pan.


I’m hoping to get lots of wrapping done today while the kids are at school, and order the last few gifts on my list – nothing like Amazon Prime to enable procrastination!


My Favorite Thanksgiving Recipes

Can you believe Thanksgiving is next week?! The holidays have come so quickly this year and I can’t believe they are here. I’m sitting down today to review my Thanksgiving recipes and make my shopping list, and I thought I would share my favorite recipes that I make for my family each year!


Martha Stewart’s Pumpkin Cinnamon Rolls

I feel like on Thanksgiving you should celebrate with a full day feast, and I love starting the day with a special treat! Our family loves homemade cinnamon rolls, but it is such a long process to make them, that I only make them for holidays. Yes, it takes awhile to make these pumpkin cinnamon rolls…but trust me. Make them. I make them the evening before so they are ready to go in the morning and don’t add to my workload on Thanksgiving.


1/2 cup whole milk

2 1/4 tsp rapid-rise yeast (from 1 envelope yeast)

2/3 cup granulated sugar

2/3 cup pure pumpkin puree

3/4 cup packed light-brown sugar

4 oz cream cheese, room temperature

2-3 tbsp whole milk

1 stick (1/2 cup) plus 3 tbsp unsalted butter, room temperature, plus more for brushing

3 1/2 cups unbleached all-purpose flour

1 large egg, room temperature

Kosher salt

2 tsp ground cinnamon

1/2 cup confectioners’ sugar


Lightly brush a large bowl with butter, set aside. Heat milk and 3 tbsp butter in a small saucepan over medium heat until butter is melted & mixture is warm to the touch, about 120 degrees. Transfer to the bowl of a stand mixture fitted with the dough hook attachment, Immediately sprinkle with yeast. Let stand until a bit foamy, about 5 minutes. Add flour, granulated sugar, egg, pumpkin, and 1 tsp salt. Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1-2 hours.

Brush a 9-by-13 baking dish with butter; set aside. In a medium bowl stir together remaining stick butter, brown sugar, cinnamon, and a large pinch of salt until smooth & fluffy. Set aside.

Transfer dough to a lightly floured work surface. Roll out to a 15-by-12- inch rectangle. Spread butter mixture over dough, leaving 1/4 inch border. Starting at a long edge, roll up dough like a jelly roll, then cut crosswise into 15 pieces. Place pieces in pan cut-side up, spaced evenly. Cover tightly with plastic wrap and let rise in a warm place until buns are almost doubled in size, about 45 minutes to 1 hour.

Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around sides of pan, about 17 to 20 minutes. Let cool in pan on a wire rack 10 minutes.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 2 minutes, scraping down sides of bowl as needed. Add confectioners’ sugar, a pinch of salt, and 2 tbsp milk and beat until combined, about 1 minute. If glaze is too thick to drizzle, add more milk, 1 tsp at a time. Spread half the glaze over slightly cooled rolls. Serve warm or room temperature with additional glaze if desired.


Martha Stewart’s Chestnut Stuffing

Martha Stewart again with another amazing recipe! I love the sage in this stuffing, and I also season my turkey with Sage to carry the flavor through the meal. I typically look for pre cooked chestnuts to make the recipe a little quicker and easier and am almost always able to find them at Whole Foods or you can order them online. Also this recipe makes an enormous batch of stuffing, so if you are feeding a smaller crowd you may want to halve this recipe. I do stuff our bird, and halving this recipe gives me plenty to stuff and still make an 8×8 side dish as well for those who don’t want the stuffing from the turkey. I typically dry my bread cubes out a few days before Thanksgiving by putting them on a cookie sheet in the oven on warm for several hours, and then transfer to large ziplock bags. And because there is so much chopping, I chop all the ingredients the day before Thanksgiving and store in the fridge, which makes prepping the stuffing much quicker on the actual day!


2 loaves good-quality white bread, cut into 3/4 inch cubes (about 20 cups)

3/4 cup unsalted butter (1 1/2 sticks)

1 bunch celery, cut into 1/4-inch dice (about 4 cups)

5 cups homemade or store-bought low-sodium chicken stock

3 cups coarsely chopped flat-leafs parsley

1 1/2 pounds fresh chestnuts (4 cups), scored with an X (or sub with pre-roasted Chestnuts)

4 small onions, peeled and cut into 1/4 inch dice (about 3 cups)

3 tbsp finely chopped fresh sage

1 tbsp kosher salt

Freshly ground pepper


Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.

Bring a medium saucepan or water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2-3 days. (Or skip this step and sub with pre-cooked chestnuts)

Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock/ cook until reduced by half, about 5 minutes.

Transfer onion mixture to a large bowl. Add remaining 4 1/2 cup stocks, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover, bake until hot and golden brown, 30 minutes more.


Ina Garten’s Accidental Turkey

For years I didn’t brine our turkey because I really dislike a wet brine. One year I decided to try a dry brine, and I’ll never look back! It really gives that moisture needed to have a juicy bird. This brine is so simple, but makes all the difference. I stuff my bird with stuffing, but you could certainly follow Ina’s recipe and stuff with lemon, onion and seasonings. I also rub my turkey with a butter/sage combo rather than follow Ina’s recipe exactly.


Kosher salt

1 tbsp minced fresh rosemary leaves

Grated zest of 1 lemon

1 (12-to 14-pound) fresh turkey

1 large yellow onion, unpeeled and cut in eighths

1 lemon, quartered

8 sprigs fresh thyme

4 tbsp (1/2 stick) unsalted butter, melted

Freshly ground black pepper


Two or three days before you plan to roast the turkey, combine 3 tbsp salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tbsp of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.

Preheat the oven to 450 degrees F. Be sure your oven is very clean!

Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.

Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about an hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.


Sweet Potato Soufflé

I’ve been making this recipe for many years and it was originally given to me by a family member. I roast my sweet potatoes the day before, and also mix all of the soufflé ingredients right after the turkey goes in the oven, and then just pop it in the fridge until I’m ready to add the topping and bake! This one is so simple I can get the kids involved in helping and is always a huge hit!


1/2 cup butter (1 stick), at room temperature, plus more to grease pan

5 medium sweet potatoes

2 large eggs

1 cup granulated sugar

1 1/2 tsp vanilla extract

1/2 cup milk

pinch salt

1 cup finely chopped pecans

1 cup brown sugar, packed

1/2 cup all-purpose flour

1/4 cup butter (1/2 stick) softened


Four the shuffle: Preheat the oven to 350 degrees F. Grease a 2 1/2 quart baking dish with butter

Poke the sweet potatoes with a fork and bake on a foil-covered baking sheet until they are soft, about 1 hour. When cool enough to handle, peel the potatoes, place the flesh in a large mixing bowl, and mash until very smooth. Add the eggs, sugar, butter, vanilla, milk and salt. Combine well with an electric mixer or hand mixer. Turn the mixture into the baking dish.

For the topping: in a medium bowl stir together the pecans, brown sugar, flour, and butter until thoroughly combined. Spoon the mixture over the sweet potatoes, making an even layer. Let the casserole sit for 5 minutes before serving.

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Creamed Corn

So I know this isn’t a traditional Thanksgiving dish, but my kids are all about the side dishes and they absolutely love corn. I know Mac & Cheese is a popular Thanksgiving side, and I wanted to start adding something creamy like that to our menu, but something vegetable based with more of a “harvest” feel to be more cohesive with the menu. This is a huge hit at our house, and when we hosted friends last year, they absolutely raved about it! It’s another super simple dish that is easy to whip up while the turkey is cooking!


2 (10 oz) packages frozen corn kernels, thawed

1 cup heavy cream

1 tsp salt

2 tbsp granulated sugar

1/4 tsp freshly ground black pepper

2 tbsp butter

1 cup whole milk

2 tbsp all-purpose flour

1/4 cup freshly grated Parmesan cheese


In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir into the Parmesan cheese until melted. Serve hot.


German Chocolate Pecan Pie

Confession…I’m not much of a pie person. I love everything pumpkin but loathe pumpkin pie. My kids do love pumpkin pie, and so we will be sure to have on on our Thanksgiving table for them! As for other types of pie, I’ll occasionally eat a fruit pie, but it’s still far from being my favorite dessert. But this pie is incredible. It is super rich, but making room for a small slice for dessert is a must!


1 1/2 cups all-purpose flour

1/2 tbsp granulated sugar

1/2 tsp salt

1/4 cup cold salted butter, cubed

1/4 cup cold shortening, cubed

4 to 5 tbsp ice water

1 (4-oz) German’s sweet chocolate baking bar, coarsely chopped

1/2 cup (4 oz) salted butter

3/4 cup granulated sugar

3 tbsp all-purpose flour

1/8 tsp salt

2 large eggs, at room temperature

1 (5 oz) can evaporated milk

1 tsp vanilla extract

1/2 cup packed light brown sugar

1/2 cup dark corn syrup

1/4 cup salted butter, melted

2 large eggs

1 tsp vanilla extract

2 cups pecan halves and pieces, lightly toasted

2/3 cup sweetened flaked coconut

3/4 cup milk chocolate chips

35 toasted pecan halves


Prepare the Crust: Stir together 1 1/2 cups flour, 1/2 tablespoon granulated sugar, and 1/2 teaspoon salt in a large bowl. Using a pastry blender, cut butter and shortening cubes into flour mixture until mixture resembles small peas. Using a fork, gradually stir in 4 tablespoons ice water, stirring until dry ingredients are moistened and dough begins to form a ball and pulls away from sides of bowl, adding up to 1 more tablespoon of water, if necessary. Turn dough out onto a work surface; shape and flatten into a disk. Wrap in plastic wrap, and chill 1 to 24 hours.

Preheat oven to 425°F. Unwrap chilled dough disk, and place on a lightly floured surface. Let dough stand at room temperature until slightly softened, about 5 minutes. Sprinkle dough with flour, and roll into a 13-inch circle. Fit dough into a 9-inch glass pie plate. Trim dough, leaving 1/2-inch overhang; fold edges under, and crimp. Prick bottom and sides 8 to 10 times with a fork. Freeze 20 minutes. Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 14 minutes. Remove weights and parchment paper, and bake until crust has lost its raw dough sheen, 5 to 7 minutes. Transfer to a wire rack, and cool completely, about 30 minutes. Reduce oven temperature to 350°F.

Prepare the Chocolate Filling: Microwave German’s sweet chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH until melted and smooth, 1 to 1 1/2 minutes, stirring at 30-second intervals. Whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Shield edges with aluminum foil to prevent excessive browning, and place on a rimmed baking sheet. Bake at 350°F for 30 minutes. (Pie will be partially baked.)

Prepare the Coconut-Pecan Filling: Whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes, shielding edges with aluminum foil to prevent excessive browning, if necessary. Cool pie completely on a wire rack, about 3 hours.

Prepare the Chocolate-Covered Pecans: Microwave chocolate chips in a small microwave-safe bowl on HIGH until melted, 30 to 45 seconds, stirring until smooth. Dip the lower half of each pecan into the melted chocolate, allowing excess chocolate to drip back into bowl, and place on a parchment paper-lined baking sheet. Chill until chocolate is firm, about 30 minutes. Arrange Chocolate-Covered Pecans decoratively around outer edge of pie. (You may have some left over.)

And there you have it! A few of my favorite recipes for Thanksgiving! Of course the hardest part of preparing a huge meal like Thanksgiving, is timing things correctly so the dishes all finish at the same time. My biggest tips that I’ve learned over the years is to make everything that you possibly can ahead of time, and prep everything else in the day or two prior. Cranberry sauce keeps in the fridge for several days, so that is always made 1-2 days prior. I also roast sweet potatoes & chop everything that needs to be chopped the day before. Casseroles can be assembled ahead of time as well, and left in the fridge until it is time to bake. I also like to get the mashed potatoes done while the turkey is still cooking, so I make them & then just pop them in the crockpot to stay warm! The turkey should also rest for about 30 minutes before carving, so that is the perfect time to pop all of the assembled casseroles into the oven as most of them need about 30 minutes to cook.  I hope this list helps give you a little inspiration for your Thanksgiving table this year!


My Weekly Food Diary

My Weekly Food Diary

As I blogged about last week, I’ve been on the Ketogenic or “Keto” diet for 5 months now. When I first began the diet, I had no idea what to eat every day and I remember constantly asking my friend who had told me about the diet what she ate everyday. I probably drove her nuts – but I really did feel a lot of confusion in the beginning about what to eat! Now that I’ve been doing the diet awhile my feeling is that while Keto is strict, it’s not restrictive. By that I mean, this is not a deprivation diet like so many diets are. The focus is not restricting calories and you should eat to satisfaction, so not only will you will feel full after and between meals, but there are so many delicious foods on the table it sometimes feels crazy to call this a diet! I wanted to track a week of everything I ate to give you an idea what this diet looks like. Each week varies because I do like to experiment with making new dinners and mixing things up, but I do have some favorite go-to’s for breakfast, lunch, and snacks. Here’s what last week looked like:


Breakfast – Coffee with heavy cream, sausage patty with egg & cheese

Lunch – None

Dinner – Greek Salad with salmon


Breakfast – Coffee with heavy cream, 2 scrambled eggs cooked in 1 tbsp butter

Lunch – Cheese, salami, and olives

Dinner – Noodle-less lasagna (this can be served over noodles for the kids!)


Breakfast – Coffee with heavy cream, 2 fried eggs cooked in 1 tbsp butter

Lunch – Leftover lasagna

Dinner – Taco salad (lettuce, ground beef, cheese, tomato, onion, olives, avocado) – you can add beans and/or tortillas for kids!


Breakfast – Coffee with heavy cream

Lunch – Leftover lasagna

Snack – Cashews

Dinner – Keto Chili (which is a simple bean-less chili and you can add beans for kids!) – top with cheese, onion, and sour cream


Breakfast – Coffee with heavy cream, 2 eggs fried in 1 tbsp butter

Lunch – Leftover taco salad

Dinner – Leftover Keto Chili


Breakfast – Coffee with heavy cream, 2 eggs scrambled in 1 tbsp butter

Lunch – Tuna salad over lettuce, iced coffee with heavy cream

Dinner – Bun-less double cheeseburger (no ketchup, add mayo)


Breakfast – Coffee with heavy cream

Lunch – Cheese & pepperoni toppings from 3 small slices of pizza (we were at a party so I had to make do with what I could!)

Snack – Shared to-go taco salad with hubby after party, iced coffee with heavy cream

Dinner – Tuna salad over lettuce

As you can see, I occasionally skip meals. Since starting this diet, I really don’t believe in eating when I’m not hungry & don’t force myself to eat at regular times. Rather, I listen to my body and typically only eat when I’m actually hungry. Sometimes if I skip a meal, I find I’m hungrier later in the day and will have a snack. I also love leftovers! There is a lot of cooking on this diet, so anytime I can make a large portion of something that still tastes great on the 2nd day I will! Chili, lasagna, spaghetti sauce (you can have this over zucchini noodles) are great options and it’s so helpful having leftovers for busy weekend nights. I also use my instant pot whenever possible and there are so many amazing recipes on Pinterest! Also, it’s very easy to adapt so many non-keto meals to make them keto friendly. You can eat any sandwich lettuce wrapped without the bun, sub “zoodles” for noodles, sub mashed cauliflower for potatoes, or riced cauliflower for rice. It’s also very simple to make small adjustments to add carbs back in for the little ones! If you are considering the Keto diet, I hope you find this information helpful!