This is a very special recipe for a very special Tuesday.
Today, this is one of many stops on the How Sweet It Is Invisible Internet Friends Baby Shower!
We are SO excited to be celebrating Jessica and the sure-t0-be fabulously dressed baby that’s coming VERY soon! Seriously, the list of foods and drinks and desserts that people made for this shower is ridiculous in the best way.
And because this isn’t for any typical baby shower, this punch had to be a little bit different.
It’s fall – which means = apple cider! But not a hot, spiced apple cider. Or a cold apple cider with bourbon (although, those are totally delicious).
Nope – this punch is everything good about apple cider, with a little bit of bubbles from the sparkling water AND it’s topped with caramel buttered pecan ice cream. I know, I know – does that sound weird? It might. But just go with it. The tartness from the apple cider and orange juice is so, so, so good with the salty-sweet buttered pecan ice cream.
Some recipes simply have to be made, over and over. And that means they’ll probably be updated at some point (and get new pictures, if you’re a food blogger).
While we’re on the subject, how do I not have a classic quiche recipe on the blog yet?! We made one for dinner last night, and I was searching my blog to find the normal crust recipe I use….and I found nothing. I have a hashbrown crust quiche and a yeasted crust recipe, but not a classic, butter crust quiche recipe posted.
That will change soon. We make them often enough that there should at least be 4 (or more) recipes here!
One other recipe we use quite a bit is our farmhouse bread.
It’s one of the first bread recipes I’ve made that is totally foolproof. I’ve changed up the flour mixes I use, and they always turn out. We’ve done flavored breads, swirled breads (sweet and savory) and made cinnamon rolls and stromboli with this dough. It’s all you need! It makes perfect bread for sandwiches (especially BLTs or homemade chicken salad) and makes even better french toast.
If there’s one thing I worry about as I get older, it’s my memory.
I’m just over 30 and already have a horrible memory. Not about everything – I tend to remember completely random (and mostly useless) facts and info, but I forget important information that I need to know.
Or the forgetting-what-I’m-about-to-tell-you, just after the thought popped into my head? How does it disappear so quickly?
I forget where I put things. I need things in writing – not on the computer – and am completely devoted to paper lists and calendars because I love being able to physically cross things off.
One thing I tend to forget – every. single. year. – is just how good slow cooking is.
As soon as fall hits, I want cozy meals. Rich, warm, hearty dishes. Basically anything you can ladle over mashed potatoes or cheesy grits is a good idea.
And while I love my crock pot, I really really REALLY love throwing something in the oven on a Saturday or Sunday afternoon and letting it bubble all day, filling the house with mouth-watering scents, just waiting to be pulled out and served for dinner.
Even though zucchini season is over for us, I have to share this recipe.
Plus, you might live in an area where you’re still able to get zucchini – and this is one sure fire way to have all your zucchini gobbled up at dinner time.
When tomatoes and zucchini are really coming in from the garden each year, we’re usually so overwhelmed with trying to can and freeze extras that we make the same recipes all the time. Mostly because they’re easy…and it’s easy to be lazy about meals when you’re trying to can tomato sauce and cook dinner at the same time.
But I’ve been trying to make some different dishes with our zucchini, spaghetti squash, and tomatoes, and this one definitely paid off.
I’ve roasted zucchini before, but I don’t think I ever really got it right. They always seemed a little too well done. After trying a few different mixes of toppings + cooking temperatures, I think I’ve finally found the perfect combination!