June 24, 2019

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rightbackspatula

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Y’all I am sooo excited about these @rightbackspatula engraved honey dippers!!! It makes swirling honey so much more fun especially when it’s the @beeseasonalhoney x @nashvillecheesegal seasonal collection! Checkout Amazon for the limited edition 4 pack which also comes with a brochure on how to pair each with different cheeses!! 🍯🧀These would also make for a great gift this holiday season!
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PS Columbus followers, you still have a chance to enter my cheese board GIVEAWAY. Head over to my last post for details on how to enter. The winner will get to keep one of these dippers with the board!😉

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✨🎄𝔻𝕖𝕔𝕖𝕞𝕓𝕖𝕣 𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬🎄✨In the spirit of giving, I’m giving away one cheese board to one of my lucky 𝙲𝙾𝙻𝚄𝙼𝙱𝚄𝚂 (or someone that travels here often) followers!! .
𝗪𝗵𝗮𝘁 𝘆𝗼𝘂’𝗹𝗹 𝘄𝗶𝗻:
•1 board (not pictured)
•3-4 cheese varieties
•2-3 meats varieties
•Fruit
•Crackers
•A personalized @rightbackspatula honey dipper 🍯
**Winner can pick anytime between 12/14/19 and 1/31/20 to deliver!
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𝗛𝗼𝘄 𝘁𝗼 𝗲𝗻𝘁𝗲𝗿:
1️⃣ 𝗟𝗜𝗞𝗘 this post
2️⃣ 𝗙𝗢𝗟𝗟𝗢𝗪 @rightbackspatula on Instagram
3️⃣𝗖𝗢𝗠𝗠𝗘𝗡𝗧 and tag 𝗧𝗪𝗢 of your favorite partners in wine that you would devour the board with if you win! Multiple entries count!!
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GOOD LUCK! ✨𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬✨will be open until Wednesday 12/11 at Midnight EST. Winner will be announced on Thursday 12/12 COLUMBUS, OH residents only. **This giveaway is in no way sponsored. By entering, entrants confirm they are at least 18+ years of age, release Instagrams of responsibility, and agree to abide by Instagram's term of use.
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On this board:
- @nashvillecheesegal @beeseasonalhoney Honey Collection!
- @valleylahvosh tree crackers
-Pomegranate seeds
-Grapes
-Pear slices
-Cashews
-Triscuits
-Olives
-Wafer crackers
-Mini baguette crackers

𝕋𝕣𝕒𝕕𝕖𝕣 𝕁𝕠𝕖’𝕤:
-Cranberry goat Cheese
-Brie
- @beecherscheese (Flagship, New Woman, Marco Polo, Dulcet)
-Smoked Gouda
-Caramelized Onion
-Syrah
-Colby Jack
-Salami, prosciutto, Coppola ham
-Cranberry and Fig crackers
-Rosemary

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𝐵𝓁𝑒𝓈𝓈𝑒𝒹 and cheese 𝒐𝒃𝒔𝒆𝒔𝒔𝒆𝒅!

ℍ𝕒𝕡𝕡𝕪 𝕋𝕙𝕒𝕟𝕜𝕤𝕘𝕚𝕧𝕚𝕟𝕘 everyone!!! We are just getting ready to head to our neighbors to kick off the wine tasting and the feast, but first I wanted to share the board I came up with this year. This one was my favorite to make so far!! I can’t get over the mini pumpkin pies 😍

Everything on this board is from #TraderJoes! I will update this caption later with all of the cheeses and meats used, but for now it’s time to enjoy the rest of the day!

Thank you for all of your continued support on this account! It has been such a fun way to exert creativity and energy that I love sharing with all of you! CHEERS!!🍷

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Let’s give them stuffin’ to talk about! This 𝚃𝚑𝚊𝚗𝚔𝚜𝚐𝚒𝚟𝚒𝚗𝚐 𝙳𝚊𝚢 𝚂𝚝𝚞𝚏𝚏𝚒𝚗𝚐 will surely impress your guests. .
Does anyone have any favorite Thanksgiving traditions? We do a competitive wine tasting in the afternoon before dinner. 🍷 Each drinker brings a $20-$30 bottle that we put in brown bag and label with a number. As we taste, we take notes and mutually vote bottles out... and retaste along the way 🤪 It is always so much fun!!
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𝙄𝙉𝙂𝙍𝙀𝘿𝙄𝙀𝙉𝙏𝙎:
3/4 loaf bread, cubed (sourdough)
1/2 cup granola (I used Toasted Oat cherry streusel)
1/2 cup sweetened dried cranberries
1/2 medium apple, peeled, cored and chopped
1 (12 oz) Pork Sausage roll
1 shallot, finely diced
1 celery stalk, chopped
1/4 cup pecans, chopped
1/4 cup fresh parsley, chopped
2 tbsp fresh sage, finely chopped and divided
1/2 tbsp fresh rosemary, finely chopped
1/2 tsp fresh thyme, chopped
2/3 cup chardonnay wine
2 tbsp unsalted butter
1 1/4 cups chicken stock
1 egg, lightly beaten

𝙄𝙉𝙎𝙏𝙍𝙐𝘾𝙏𝙄𝙊𝙉𝙎:
1. Preheat oven to 350°F.
2. Place cubed bread on baking sheet and bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl, add cranberries, TTO granola and chopped apples. Set aside.
3. Butter 9x13-inch casserole dish. Set aside.
4. Meanwhile in a large skillet over medium heat, cook pork sausage.
5. Add 1 tbsp sage. Cook through, but do not brown.
6. Using a slotted spoon, remove the sausage from the skillet and add to bowl with bread cubes. Leave sausage drippings in the pan and add shallots and celery. Cook until translucent.
7. Add pecans, herbs and remaining sage to skillet. Cook 2 minutes stirring frequently. Pour shallot herb mixture into bowl with bread cubes.
8. Add wine to skillet and scrape browned bits from bottom of pan as it cooks. Add butter and chicken stock. Bring to boil for 3 minutes, remove from heat and pour over bread cubes in bowl. 9. Add egg and toss gently until mixture is evenly combined. Pour into prepared baking dish.
10. Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
11. Garnish with freshly chopped herbs.

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I’m not here for the applause, I just want to share a good cause.
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Last week I had the opportunity to volunteer at Lifetown with a group of my coworkers. It was such a great way to build camaraderie while giving back to the community.♥️
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ℂσℓυмвυѕ friends, have y’all heard of Lifetown? It is a small indoor city where special education kids can learn real life skills through a variety of scenarios. They have lessons that teach them to schedule doctor appointments, make withdrawals from the bank, and can even treat themselves to items or experiences such as, going to a movie. What a neat concept!!
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I’m standing in front of the movie theater because... food, but I volunteered in the art shop. I’m not sure who had more fun making the sand art, me or the kids.😬
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If you’re looking for volunteer opportunities in Columbus, I would 𝙃𝙄𝙂𝙃𝙇𝙔 recommend Lifetown. A few hours of time, can make a lasting impact on these kiddos. Plus, the biggest reward was seeing their smiling faces as they walked through the doors.♥️

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Started my weekend off with a 𝑷𝒖𝒎𝒑𝒌𝒊𝒏-𝑨𝒑𝒑𝒍𝒆 𝑺𝒎𝒐𝒐𝒕𝒉𝒊𝒆 using the @ecoatheart smoothie straws.
Have y’all used stainless steel straws yet? I have multiple sizes and use them for water cups, smoothies, and even cocktails. I absolutely love them! Plus, they are environmentally friendly. What’s not to love about that?

I hope y’all have a great weekend!! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
¼ cup old-fashioned oats
¼ cup canned pumpkin puree
½ cup plain Greek yogurt
1 medium apple cut into pieces
1 small frozen banana
½ cup almond milk
1/8 teaspoon pumpkin pie spice
½ cup ice cubes

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It’s soup szn and this 𝑅𝑜𝓉𝒾𝓈𝓈𝑒𝓇𝒾𝑒 𝒞𝒽𝒾𝒸𝓀𝑒𝓃 𝒩𝑜𝑜𝒹𝓁𝑒 𝒮𝑜𝓊𝓅 recipe is SOUPer good!!🍜 Posting a little early tonight because my mom and I are off to see Les Miserables downtown tonight!♥️ Make sure you check out my blog post on this recipe so you can read about my tips on cutting corners, but not flavors. Trust me, you’re going to want to save this recipe in your back pocket for when that pesky cold hits mid-winter! Link in bio

PS my November ✨𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬✨ is still open. Check out my last post for details on how to enter!

𝑅𝑜𝓉𝒾𝓈𝓈𝑒𝓇𝒾𝑒 𝒞𝒽𝒾𝒸𝓀𝑒𝓃 𝒩𝑜𝑜𝒹𝓁𝑒 𝒮𝑜𝓊𝓅

𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦:
1 tablespoon salted butter
1 small white onion chopped
3 celery stalks, chopped
2 large garlic cloves minced
10 cups chicken broth
1 shredded rotisserie chicken from @krogerco (about 3 cups)
3 cups egg noodles
4 large carrots, sliced
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tsp, freshly chopped parsley, plus more for garnish

𝗜𝗡𝗦𝗧𝗥𝗨𝗖𝗧𝗜𝗢𝗡𝗦:
1. In a Dutch oven or large pot, melt butter over medium heat. Add the onion and celery. Cook for 5-6 minutes until just tender and the onion is translucent.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the chicken broth, followed by the chicken, carrots, bay leaves, oregano, basil, thyme, fresh parsley, salt, and pepper. Stir until all ingredients are evenly mixed. Increase the heat to high and bring soup to a boil. Once boiling, reduce the heat to a simmer, cover and cook for 20 minutes.
4. Add egg noodles and cook according to time on package.
5. Remove the bay leaves. Season soup with more salt and pepper if necessary.
6. Ladle into soup bowls and garnish with freshly chopped parsley and oyster crackers. Enjoy!

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November ✨ 𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬 ✨

In case you missed it, last week I shared a blog post with my 𝕋𝕠𝕡 𝟙𝟘 𝒎𝒖𝒔𝒕-𝒉𝒂𝒗𝒆 𝒌𝒊𝒕𝒄𝒉𝒆𝒏 𝒊𝒕𝒆𝒎𝒔 to survive the holidays! This month I’m giving two of my favorite items to 2 people!

WINNER #1 will have the option to pick between 𝕤𝕥𝕒𝕤𝕙𝕖𝕣 𝕓𝕒𝕘𝕤 (set of 2) OR 𝕞𝕒𝕘𝕟𝕖𝕥𝕚𝕔 𝕞𝕖𝕒𝕤𝕦𝕣𝕚𝕟𝕘 𝕤𝕡𝕠𝕠𝕟𝕤!

Rules to enter:
1️⃣ 𝗟𝗜𝗞𝗘 this post
2️⃣ 𝗙𝗢𝗟𝗟𝗢𝗪 @rightbackspatula on Instagram
3️⃣Tag a friend and 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 and 𝗦𝗛𝗔𝗥𝗘 your favorite Thanksgiving food🦃🥧🍠Multiple entries count!

That’s it! GOOD LUCK! ✨𝗚𝗜𝗩𝗘𝗔𝗪𝗔𝗬✨will be open until Wednesday 11/20 at Midnight EST. Winner will be announced on Thursday 11/21 US residents only. **This giveaway is in no way sponsored, administered, or associated with Stasher or Amazon. By entering, entrants confirm they are at least 18+ years of age, release Instagrams of responsibility, and agree to abide by Instagram's term of use.

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Ohio is trying to transition to Winter with these 10 degree temps, but I’m still hanging onto Fall🍂🍁
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Sharing one last fall dessert board idea that would be perfect for your Friendsgiving or Thanksgiving get togethers.
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As always, everything on this board is from #TraderJoes, but you can recreate with any of your seasonal favorites!

𝗢𝗻 𝘁𝗵𝗶𝘀 𝗯𝗼𝗮𝗿𝗱:
-Maple Leaf Cookies
-Chocolate pumpkin mousse
-Oatmeal raisin dunkers
-Harvest chocolates
-Dark chocolate
-Carmel corn
-Seasonal gummies
-Boo bark (this might be gone by now since it’s seasonal)
-Chocolate covered
-Pumpkin spice wafers
-Yogurt covered pretzels
-Dried apricots
-Waffle cookies
-Pumpkin spice granola bark
-Cookie Butter
-Cookie and cocoa swirl spread

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Who needs fall scented candles when you can have this 𝗦𝗮𝘂𝘀𝗮𝗴𝗲 𝗮𝗻𝗱 𝗔𝗽𝗽𝗹𝗲 𝗦𝘁𝘂𝗳𝗳𝗲𝗱 𝗔𝗰𝗼𝗿𝗻 𝗦𝗾𝘂𝗮𝘀𝗵?
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This recipe is full of both sweet, and savory flavors that produce delicious aromas that make your whole house smell amazing too. Recipe below. Blog post coming soon...
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𝕀ℕ𝔾ℝ𝔼𝔻𝕀𝔼ℕ𝕋𝕊:
2 acorn squash cut in half
1 Tbsp. olive oil
½ t. salt
⅔ cup #thetoastedoat granola (cherry streusel)
¼ cup parmesan cheese grated
½ tsp. basil dried
1 lb. pork sage sausage
2 Tbsp. olive oil
1 small onion, finely diced
1 cup apple, diced with skins
2 cloves garlic, minced
⅓ cup dried cranberries, coarsely chopped
¼ cup pumpkin seeds
¾ tsp. sage ground
1 egg
¾ tsp. salt to taste
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𝕀ℕ𝕊𝕋ℝ𝕌ℂ𝕋𝕀𝕆ℕ𝕊:
1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper or aluminum foil.
2. Cut each squash in half and drizzle with olive oil. Salt the inside of each squash half.
3. Place squash, cut side down, on the baking sheet and cook for 35-40 minutes.
4. Combine granola, dried basil, and Parmesan cheese in a small bowl and set aside while making the filling.
5. Sauté sausage in a nonstick skillet until cooked thoroughly.
6. Remove cooked meat and rinse to remove excess grease. Place in a large bowl.
7. In the same saucepan, add 1 tablespoon oil, onion, apple and garlic. Saute for 5-6 minutes or until onions become translucent.
8. Combine meat mixture with ⅔ of the breadcrumb topping mixture, and add remaining filling ingredients (dried cranberries, pumpkin seeds, egg, dried sage) in a large bowl. Toss to combine.
9. Fill each acorn squash half with ¼ of the filling. Sprinkle each with the remaining topping mixture.
10. Place squash back in the oven for another 8-10 minutes.
11. Garnish with fresh thyme and serve.

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Weekends are the best days for samples, do you agree?
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Another year, another snack themed Halloween Costume!! Y’all love the ડρⅈᥴꪗ ᥴꫝꫀ᥊ ꪑⅈ᥊ so much that I just had to incorporate it into my costume this year!!🍁☠️🎃 Hopefully #Costco doesn’t fire me for not wearing a hairnet 😏
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ડρⅈᥴꪗ ᥴꫝꫀ᥊ ꪑⅈ᥊
INGREDIENTS:
—Dry Ingredients—
2 cups Corn @chexcereal
2 cups Rice @chexcereal
2 cups Wheat @chexcereal
1-1 1/2 cups @cheezit
1 bag #gardettos Garlic rye chips
1-1 1/2 cups Sesame chips (from #TraderJoes)
1-1 1/2 cups Pretzel Sticks
—-Seasoning Ingredients—-
1 stick of unsalted butter
1 package dry @hidden.valley ranch dressing
1 tablespoon @franksredhot
1 tablespoon Worcestershire Sauce
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (add more for more of a kick)
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INSTRUCTIONS:
1. Preheat oven to 275 degrees.
2. In a large bowl, mix together all the dry cereal, cheez-its, garlic chips, sesame chips, and pretzels.
2. Melt butter and then add ranch packet, hot sauce, Worcestershire, dried thyme, garlic powder, and cayenne. Stir until combined.
3. Slowly pour seasoning mixture over the dry ingredients and stir until evenly coated.
4. Spread mixture on an oven safe metal baking sheet (you may need two). Bake for approx 1 hour, removing to stir every 15 minutes.
5. Let cool completely before serving or storing.

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ℍ𝕒𝕡𝕡𝕪 ℍ𝕒𝕝𝕝𝕠𝕨𝕖𝕖𝕟🎃
Every holiday needs a festive cocktail! This 𝕄𝕠𝕟𝕤𝕥𝕖𝕣 𝕄𝕦𝕝𝕖 is perfect for sipping while passing out candy or taking to share at a Halloween party! Hope y’all had the best day celebrating!
𝖗𝖊𝖈𝖎𝖕𝖊 𝖇𝖊𝖑𝖔𝖜 👇🏼
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INGREDIENTS:
Blackberries
Vodka
#bundaberg ginger beer
Orange slices
Rosemary for garnish
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INSTRUCTIONS:
1. Place 3-4 blackberries in the bottom of a mule mug. Squeeze the juice of one orange slice in the mug and discard the peel. Using a pestle, crush the blackberries until the the juice begins to release from the berries.
2. Pour in 1 shot of Vodka and stir to combine fruit juices with vodka.
3. Fill the mug with ice and top off with ginger beer. Give the 𝕄𝕠𝕟𝕤𝕥𝕖𝕣 𝕄𝕦𝕝𝕖 one last stir.
4. Garnish with an orange slice, blackberry and a sprig of rosemary.

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Last chance to enter my ✨Oct Giveaway ✨ so I might as well post another snack! Details to enter can be found on my last post [Halloween costume from last year].
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This fall trail mix is the perfect blend of salty, sweet, and fall! What’s not to love?🍁🍂
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INGREDIENTS:
Apple Cinnamon Pretzels
Pumpkin Spice Almonds
Caramel Corn
Roasted Pepitas
Dried Cranberries
TTO Granola [Macadamia Chunk]
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**All ingredients except for granola are Archer Farms from @target

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If you’re new around here, you’re in for a treat! 😉 Who remembers my Halloween costume from last year? Well guess what? I’m sharing it again to celebrate my big announcement... Did y’all see my stories??
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I FINALLY LAUNCHED MY BLOG!!! 🙌🏼💃🏻 rightbackspatula.com is live on the web. One of my first posts is a DIY tutorial on how to be a snack and make a good snack!😂🤤 It’s not too late to make your replica own this year.
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I’m celebrating with my October✨MONTHLY GIVEAWAY✨This month you will have a chance to win a $50 gift card from my favorite place to buy snacks... TRADER JOE’S! It only seems fitting!
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Rules to enter:
1️⃣LIKE this post
2️⃣FOLLOW @rightbackspatula on Instagram
3️⃣Tag a friend and COMMENT and share your favorite snack. Multiple entries count!
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That’s it! GOOD LUCK! ✨Giveaway✨will be open until Monday 10/28 at Midnight EST. Winner will be announced on Tuesday 10/29. US and Canada residents only.
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**This giveaway is in no way sponsored, administered, or associated with Trader Joe’s. By entering, entrants confirm they are at least 18+ years of age, release Instagrams of responsibility, and agree to abide by Instagram's term of use.

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Mini mummy dogs to celebrate Halloweeeeeeeenie! 🎃🤕🌭
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These mummy dogs only require a few ingredients. They’re easy to make and just as easy for guests to eat! Plus they’re pretty cute too!
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INGREDIENTS:
1 pckg Lil smokies or all beef hotdogs cut in half
1 pckg Pillsbury reduced fat crescent rolls
1/4 cup BBQ sauce
1-2 tsp sriracha optional
1 egg
1 tbsp mustard for eyes
Ketchup, Mustard, BBQ sauce for dipping [optional]
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INSTRUCTIONS:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. In a small bowl, mix together BBQ sauce and sriracha. Toss hotdogs in the sauce
3. Unroll the crescent dough and seal the seams of the triangles to create rectangles. Using a pizza cutter, cut strips (about 1/4" thick) of dough. Stretch the strips to make them longer and wrap aroud the hotdogs, leaving a small opening for mummy mustard eyes. Place on baking sheet and repeat this process until all hotdogs are wrapped.
4. Whisk the egg and gently brush the wrapped mummies with the egg wash.
5. Bake the mummies for about 12-15 minutes, until crescent dough becomes golden brown. Remove from the oven and let cool.
6. Using a toothpick, dot mustard on each mummy to create eyes.
7. Serve on a platter with extra ketchup, mustard, and bbq sauce for dipping!
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Stay tuned for my October ✨GIVEAWAY✨ it’s coming soon!!

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Do you believe in love at first bite? If not, I’m convinced these stuffed breakfast peppers will change your mind. 😍
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Cooking is easy when you know what flavors you like. I love brunch and I love stuffed peppers so why not get the best of both worlds? This recipe is perfect for Sunday brunch, easy for meal prepping and would even be a great option for all of the upcoming holiday breakfasts. Recipe below ⤵️
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INGREDIENTS:
2 peppers, halved and seeded
1/2 lb maple breakfast sausage (you could substitute with ham, bacon or other breakfast meat)
1 redskin potato, diced
1-2 mushrooms, chopped
1/4 cup zucchini, chopped
1/4 cup yellow squash, chopped
1/3 cup bell peppers, chopped
Red onion, chopped
1 egg per pepper, scrambled or whole, you decide!
Scallions, sliced
Everything Bagel Seasoning
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INSTRUCTIONS:
1. Preheat oven to 375 degrees.
2. Cook maple breakfast sausage, rinse and set aside. (FYI I only use 1/2 log or 1/2 lb of sausage for this recipe. Use more or less to your liking).
3. Chop all vegetables for pepper filling and set aside.
4. Lightly spray cast iron skillet with nonstick spray. Place pepper halves in skillet, hallow side facing up. Lightly drizzle olive oil and sprinkle with Lawry’s seasoning and pepper. Bake for 10-12 minutes until peppers begin to soften.
5. While the peppers are in the oven, heat 1tbsp olive oil in a cast iron skillet or nonstick pan. Add potatoes and cook for 5 min until they begin to turn golden brown.
6. Add other chopped vegetables and sauté for another 7-10 minutes. Add cooked sausage and turn off heat.
7. Remove the peppers from the oven and evenly distribute filling into pepper halves. Add 1 to each pepper halve. You can either scramble and pour them into each half or crack one full egg in each half. [I’d recommend scrambled if you’re meal prepping, but the baked sunny side up egg was perfect to eat fresh out of the oven!] Return to oven and cook another 15-20minutes until eggs set.
8. Remove from oven and garnish with green onion and sprinkle with Everything Bagel Seasoning! 👌🏼

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Fry day is the best day!🍟🍔When in Cali...
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Getting my last fix in before I hop [on] the plane at LAX with a dream and my cardigan. What a week! Do y’all like IN-N-OUT or do think it’s overrated?

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I went silent on you in fear that something would not go as planned, but now I can happily share that my last minute flight back to Cali was because......
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I WENT TO SEE ELLEN!!! 🤩
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Y’all probably don’t know my love for Ellen unless you know me personally. I have watched @theellenshow for 14+ years and have been trying to request tickets for every bit of 10 years. Yes, TEN YEARS!!! I finally got the email last Friday night, of course just 3 days after I returned home from Napa. A long time in the making, but I still can’t believe this dream became a reality. As an added bonus, I got to sit on the iconic #friends couch. PIVOT! #friends25
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The taping we saw had Scarlett Johansson and Joel Kinnaman as guests and is set to air tomorrow 10-17-19!
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After all these years my Ellen Emergency fund finally came in handy and I have zero regrets. Just a reminder to keep chasing your dreams because when you least expect it, they can come true. And if that means turning around and flying back across the country 6 days later, do whatever you can to make it happen. Thankful for my friend Brett that came along to support my fangirling and awful dance moves!
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Any other Ellen or Friends fans out there? What are your favorite moments?
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As Ellen says...
BE KIND TO ONE ANOTHER!💙

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BOO! — It’s that time of the year to trick or T R E A T yoself! 🎃🧡🍫👻
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I was feeling festive this weekend so I made a Halloween themed dessert board. If you’re heading to a Halloween party, dessert boards are always an easy shareable item to bring with little mess to clean-up.
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Everything on this board is from either #homegoods or #traderjoes and is listed below⤵️
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[HOMEGOODS]:
-Ghost and Pumpkin cookies
-Pumpkin gummies
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[TRADER JOE’S]
-Spooky half moon cookies 🌓
-Petite pumpkin spice cookies
-Chocolate mousse pumpkins
-Spider gummies
-Harvest chocolates (mini pumpkin chocolates)
-Boo Bark
Halloween Joe Joe’s

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Saturday morning vibes 🧡
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I’m thinking about doing monthly giveaways. What do y’all think? What would you like to win??
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This Peanut Butter Banana Bread with Chocolate Chips from (@thebrowneyedbaker) is one of my faves! It has been taste tested by friends, family, and co-workers 20x over and then some and is constantly requested. It’s also a great easy gift for someone to say thanks or just because! There’s nothing like homemade baked goods! ♥️
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INGREDIENTS:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
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INSTRUCTIONS:
1. Preheat oven to 350 degrees F. Grease one 8x4-inch loaf pan or four mini loaf pans.
2. In a large bowl, whisk together the flour, baking soda and salt; set aside.
3. Using a stand mixture, mix together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.
4. Slowly add the dry ingredients to the wet ingredients until completely combined. Gently stir in the chocolate chips with a spatula.
5. Transfer the batter to the prepared loaf pan(s), smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out clean, 1 hour to 1 hour 15 minutes for big loaf pan, ~40min for mini loaf pans.
6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

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