In the Kitchen with Daddy {gnocchi edition}

I think of all of the time that Dave and Sophia have spent in the kitchen, gnocchi was Sophia's favorite to make. She loved touching and playing with the rough salt that the potatoes were cooked in and the smooth flours that the gnocchi was made with. She loved mixing, rolling, cutting, and building with the dough. The process was a little frustrating for Dave since Sophia can get very enthusiastic when she is enjoying herself, but the gnocchi were quite delicious, even if the process took about four times as long as it should have. 

I am so thankful for the love of food and cooking that Dave is creating with our daughter.

Thrilled to be linking up with Jess.

In the Kitchen with Daddy

Now that Sophia is older and able to follow directions a little better, Dave has started giving her cooking lessons. She is learning kitchen safety and developing a love of food and cooking. Dave gets to experiment and use kitchen equipment that would otherwise be sitting on a shelf and Sophia gets one on one time with her Daddy (and frequently kicks me out of the kitchen while they are working).
My favorite thing is as soon as Sophia and Dave don their matching aprons, Sophia puts her hand up in the air and says "Let's Get Cooking!". It is the cutest thing ever.
Recently when Sophia and I were making pizza puffs I asked Sophia to stir in the cheese and she responded with "What's next after I fold in the cheese?". The lessons are already paying off.

Some of their recent cooking lessons:

Sous Vide apples.

Developing knife skills and dicing onions.

Mastering the art of making meatballs.

Measuring and pouring to make shittake pickles.

We just got this amazing waffle maker and they made me gluten free waffles.
First time in years I have had a homemade waffle.

Making peanut butter cookies and not-so-politely telling Mommy to get out of the kitchen.

I've shared it a few times before, but here is our favorite peanut butter cookie recipe.

Ingredients:

1 large egg

1 cup sugar (we use brown sugar)

1 cup peanut butter (we use chunky)

1 teaspoon vanilla

1/2 teaspoon baking soda

Preheat oven to 350 degrees.

Line cookie sheets with parchment paper.

Mix together eggs, sugar, baking soda, and vanilla.

Combine peanut butter until fully blended.

Drop by spoonfuls onto the parchment paper.

Optional add-ins: semi-sweet or white chocolate chips, raisins. (we use both white and semi-sweet chocolate chips)

Optional toppers: sugar, m&ms, reeses pieces.

Bake 9-12 minutes or until golden brown.

Cookies will be very soft. Let stand on cookie sheet for five minutes.

Linking up with Kate and Emily.

Sweet Potato Muffins

I found this recipe a few weeks ago from Pink & Fabulous. Lindsay posted about the pumpkin version and in locating the original recipe, I saw a note about using sweet potato in place of the pumpkin. Since I had sweet potatoes, I decided to give it a try. These are by far my new favorite muffin and I have made them multiple times over the past few weeks. They don't last too long in our house, but they do freeze well if you are not going to eat them in a few days.

Sweet Potato Muffins

slightly adapted from smitten kitchen

1 1/2 cups gluten free flour (I used Bob's Red Mill)

1 tsp ground flax seeds (optional)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 tsp pumpkin pie spice*

1 1/3 cup mashed sweet potato (or canned pumpkin)

1/3 cup canola oil

2 extra large eggs (if you are not using gf flour, large eggs can be substituted)

1 1/4 cups plus 1 tbl granulated sugar

1 tsp cinnamon

Heat oven to 350 degrees. Line a standard-sized muffin pan with cups.

Whisk together flour, flax seeds, baking powder, baking soda, salt, and spice in a small/medium bowl.

In a larger bowl, whisk together sweet potato, oil, eggs, and 1 1/4 cup sugar. Add dry ingredients and stir until just combined. Divide batter among muffin cups.

Stir together last tablespoon of sugar and teaspoon of cinnamon. Sprinkle over each muffin.

Bake 25 to 30 minutes until puffed and golden brown and toothpick entered in center comes out clean.

Cool in pan on rack for five minutes, then transfer muffins to wire rack to continue cooling.

*If you are like me and do not have pumpkin pie spice just combine:

1/2 tsp cinnamon

1/4 tsp of ground ginger

1/8 tsp of nutmeg

1/8 tsp of allspice or cloves

Linking up with Kate and Emily.

Pumpkin Chocolate Chip Muffins // Gluten Free

I am always on the lookout for easy gluten free recipes that are tasty and stay moist. These muffins match that description are are the perfect treat for fall. I have made them several times over the past few weeks and they don't last long in our house. 

Pumpkin Chocolate Chip Muffins

slightly adapted from Running with Spoons

Ingredients

1/4 cup peanut butter

3/4 cup canned pumpkin
1/4 cup + 2 tbsp honey

1/2 cup rolled oats (gluten free)

1 tbsp ground flaxseed

1 tsp vanilla

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp baking soda

1/4 cup mini chocolate chips, plus more to top

Instructions

Preheat oven to 375F and spray muffin pan cavities with cooking spray.

(original recipe uses a high powered blender, which I do not have)

Use a food processor to turn oats into flour.

Mix all ingredients until smooth and creamy.

Fill cavities of muffin pan about 3/4 of the way full.

Top with additional chocolate chips.

Bake for 10-15 minutes until a toothpick entered into the center comes out clean.

Allow muffins to cool for ten minutes before removing from pan.

Store in an airtight container for up to a week.

Yield: 9 Muffins

Toddler approved (her favorite part is the chocolate chips, of course).

Linking up with Kate and Emily.

Balsamic Roast Beef // Crockpot Style

I have an obsession with my slow cooker. I love that with little effort on my part I can make a delicious meal. This is by far my favorite beef recipe for the crock pot. It involves little prep, easy clean up, and it has the perfect balance of flavor. 

I originally got the recipe from a friend, but it matches this recipe.

Balsamic Roast Beef // Crockpot Style

3-4 pound chuck or round roast

1 cup beef stock

1/2 cup balsamic vinegar

1 tbl worcestershire sauce

1 tbl honey

1/2 tsp red pepper flakes

4 cloves garlic, chopped

Place the roast in the bottom of the slow cooker. In a 2-cup measuring cup, mix together remaining ingredients. {I put the honey directly on the roast since it tends to stick in the bottom of the measuring cup for me.} Pour over roast and cook on high for 4 hours or low for 6-8 hours.

When the roast has cooked, remove from slow cooker and gently break apart with two forks. Use 1/2 cup of the gravy to cover shredded beef. Remaining gravy can be stored for another use.

Serve the beef with your favorite sides.

Balsamic Roast Beef served with roasted potatoes and carrots.

Linking up for the first time with Kate and Emily.

Five on Friday

Happy Friday!
Linking up with April, Christina, Darci, & Natasha for another Five on Friday!

one

Soggy ground and the threat of more rain kept us from the pumpkin patch as a family this week. We did pick up pumpkins that we carved last night and are planning a trip to a farm soon.

At least Lovey cooperated for a picture.

two

via Trader Joe's

If you love pumpkin spice you have to try Trader Joe's Gluten Free Pancakes. They are so yummy! They were a huge hit with the whole family.

We ate them as 'breakfast for dinner' the other night with sausage and sweet potato hash (roasted sweet potatoes, sauteed onions, brown butter, and sage).

I wouldn't wait if you want to try them. I headed back to TJ's to pick up a few more boxes and they only had a small amount left.

three

Our house is a little Halloween obsessed, but I am stumped as to what we should wear for family costumes this year. You would think that with how much we love the holiday, we would start planning before October. The husband likes to dress scary and I am pregnant so we are limited. I think I will let daddy and daughter coordinate outfits this year and I will sit this one out.

Little Red Riding Hood 2013 (Dave was the Big Bad Wolf and I was Grandma).

four

Hair help, please! I am loving having shorter hair, but I am struggling with styling my thick frizzy hair. The first time I did it myself was not pretty. The biggest problem is that I still need to improve my round brush/blowdryer skills. I am trying a few new products, but would love advice on favorite hair products that won't break the bank.

five

via

Five on Friday

After a hiatus, I'm linking up with April and the Ladies for another Five on Friday.
Warm weather had me neglecting the old blog a bit, but I am perfectly alright with it.
I have lots of posts started and maybe one day I'll get around to finishing them.
Cheers to the weekend!

One

Do you get HANGRY?

Ha! What a silly word, but I am at fault for this. This article is about how couples can get angrier with each other when their blood sugar is low. Unfortunately for me, when I am hungry no one can escape my rage if you cross me. Good thing I carry snacks with me all the time.

Two

I was given a new-to-me sewing machine that used to be my mother-in-law's. I have been learning to use it through lots of reading of sewing books and watching youtube tutorials. I plan on taking a lesson or two at a local sewing shop, I just want to be a little more comfortable with the machine first.

Three

Are you participating in the #100happydays challenge?

I am through instagram @jenhimmel (follow along!).

My 100 days are coming to a close and I shared my first twenty days here (someday the rest will make it to this space).

Four

I made Chicken Taquitos for the first time and (even though our oven is wonky) they turned out great! I will be making a double batch next time to freeze one set.

Creamy Baked Chicken Taquitos

Five

As an early father's day present I got Dave a new hammock. The other night I was making dinner and I peeked out on the deck to see these two hanging out and reading together. So sweet.