Musings

What I’m Into (March and April 2016)

What’s Been Happening

March and April were ALL about getting ready for baby! I mean, I did much of the usual: work and church and seeing friends… but I took a week off work during Ben’s spring break so we could prettify the nursery! And it was so much fun. I will try to share more nursery pics later, but here are a few teasers. 🙂

#BabyVolde's nursery via thepajamachef.com

A close up of the felt animals I made for the mobile!

#BabyVolde's nursery via thepajamachef.com

#BabyVolde's nursery via thepajamachef.com

I also did a bunch of freezer cooking that week. I’m going to be so pleased with myself later in May and June! And so will Ben, I suspect.

https://www.instagram.com/p/BDqPbGIMCKA/

In early April, I also had two back-to-back baby showers. My wonderful coworkers threw me a baby shower at the library, and my mom and sister were able to come for it… This baby shower was book-themed and was beautifully decorated. 🙂

Baby shower via thepajamachef.com

I can’t show more photos because we have decided–for now–to keep our son’s name private on my blog and public social media just so it’s not searchable. I don’t think my blog is popular enough by any means that I’m really afraid of stranger danger or anything like that… but I still want to error on the side of caution. So a nickname it is! For now, he’s #BabyVolde but I’m sure that will change in the future! 🙂

The next day, my sister and mom planned a baby shower that was held at my house! It’s a little stressful hosting your own baby shower [eeek] but I was glad to not have to travel for it. By the way, I was about 34 weeks in this picture.

Baby shower via thepajamachef.com

They did a great job with the food and games! It was Woodland Animal themed, which is the theme of our nursery and the food even fit in! We had seasoned pretzels aka twigs, acorns [those delectable mini Nutter Butter cookies + Hershey Kisses], trail mix, fruit, veggies, cupcakes, and meatballs. It was all SO good! Many of my Nashville friends came to celebrate with us, and my college roommate even drove down from Ohio for the weekend! It was so great to see her and she thoughtfully coordinated gathering cards, gifts, and well wishes from college friends living too far away to come for the shower. I was so surprised and felt so special. Our baby is going to be so loved!

Baby shower via thepajamachef.comOther than that, Ben and I have been trying to soak up as much time together as we can. My birthday was last week and we grilled out for the first time. Yum! It’s hard since it’s the end of the school year, but he will actually be taking 4 weeks’ of paternity leave from his school which leads right up to summer break. The timing couldn’t have been better! I’ll be home with the baby until I go back to work in September. Now it’s just a waiting game for baby to make his appearance! Yay!

What I’m Reading

April & May 2016 Reads via thepajamachef.com

So far in 2016 I’ve read 33 books, with a goal of 75. You can follow my progress on Goodreads. If I had to choose two books to HIGHLY recommend to you out of those I read in March and April… and I just realized my graphic says April and May, but let’s be real–I’m too lazy to fix it, lol… they would be Glory Over Everything and The Charm Bracelet. The first book is a sequel of sorts [though it totally stands alone] to The Kitchen House. It came out recently and is a captivating story uniting slaves, freedom, and race in the years leading up to the Civil War. It was incredible! And The Charm Bracelet was just a sweet story of mothers and daughters and family relationships. Plus it is loosely based off the author’s grandmothers/family traditions. Love it!

Some great articles I’ve read online this month include:

What I’ve Been Cooking

Quite honestly…not many new recipes. We’ve been eating lots of tacos, burrito bowls, and black beans & rice. I always love Mexican food so it’s not necessarily a pregnancy craving, but it IS easy and doesn’t require much of a recipe except for my taco seasoning [that I’m trying to memorize!] so it’s great to make after a busy day. We also were eating from our freezer quite a bit because I did a bunch of freezer cooking in March during “spring break.” [Ben’s, not mine, but I took the week off work to work on projects at home with him.] Here’s my freezer cooking recap, with recipes, if you missed it! I’ve tried some new muffin recipes to varying degrees of success but haven’t found anything new and spectacular lately. We also had a few leftover bags of berries from last summer so I’ve made blueberry pancakes using my simple and always fantastic go-to pancake batter recipe. So good! Can’t wait to take the baby berry picking this summer. 🙂

What’s on the Blog

My most new popular recipe in March was Coffee Chocolate Chip Streusel Muffins.

Coffee Chocolate Chip Streusel Muffins #bookclubcookbookCC - these chocolate & coffee filled muffins are SUCH a treat!

Most popular recipes from the archive for March included: Cinnamon Sugar Apple Cake, Sausage, Apple, & Egg Casserole, and Buffalo Pretzels.

My most new popular recipe in April was: Puffed Blackberry Pancake with Cinnamon-Maple Syrup.

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! #secretrecipeclub

Most popular recipes from the archive for April included: Cinnamon Sugar Apple Cake, Buffalo Pretzels, and Funfetti Cookies.

What were you into in March and April?

Linking up with Leigh Kramer to share what I’ve been into lately. 

Menu Plans

Menu Plan

Well… it’s May! Happy birthday month, baby! [Ya know, unless the time between writing this post and it going live meant that Baby came in April. Ha.] This is my last week of work until September…and it’s Ben’s last week too! I don’t know if I’ve mentioned it much, but Ben’s school is pretty much awesome and is giving him a month of paternity leave…which just so happens to correspond with the end of the school year. So we’ll have lots of togetherness, lots of learning how to take care of baby together, and [hopefully] lots of good times! If there’s a better way to get to know our baby and learn how to be parents, well, then I don’t know what that would be. I’m pretty stoked. But you know what? I’m also excited for these meals! So much goodness. Those vegetarian “cheeseburger” nachos sound pretty intriguing, and if you make anything from this list, I highly suggest you try out my BBQ chicken salad. It’s top notch! A good runner up dish would be my freezer breakfast burritos. I used to make these all the time for Ben to have an easy breakfast to take to work… when school starts up again in the fall, I should get back into that habit. They are delish! Have a great week, friends! 🙂

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!Monday

BBQ Chicken Salad with Jalapeno Basil Ranch Dressing - The Pajama Chef

Tuesday

Chicken and Broccoli Penne Alfredo - Big Bear's Wife

Wednesday

French Dip Sandwiches - The Cooking Actress

Thursday

Vegetarian “Cheeseburger” Nachos - Pies and Plots

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Greek Yogurt Gnocchi with Spicy Pesto - The Spiffy Cookie

Sunday

Eggs Benedict Breakfast Bake - Foodtastic Mom

Breakfast

Freezer Breakfast Burritos - The Pajama Chef

Dessert

Hummingbird Cake - Big Bear's Wife

This week’s meal plan was brought you to by:

The Pajama Chef | Big Bear’s Wife | The Cooking Actress |

Pies and Plots | The Spiffy Cookie | Foodtastic Mom

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers! Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

 

Desserts, Other, Recipes

Chocolate Peanut Butter Oreo Dream

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn’t?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dreamy dessert you won’t be able to eat all on your own. 🙂

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Hey everyone! It’s my birthday! Woohoo! And to celebrate, I made you an awesome dessert that you should definitely try ASAP! I know the stereotypes with pregnant women are that we love our dessert or our salty snacks or whatever the craving of the moment is… but truthfully I have a hard time relating to that. I don’t feel like my eating habits have changed all that much during pregnancy, and think my husband would agree. Yes, maybe I’ve been a little more open to the idea of [almost weekly] trips to Dunkin’ Donuts after church for coffee and a doughnut… and I think I’ve wanted to eat burgers a little more than usual, but overall, things have been pretty normal on the food front. I have wanted to try to continue to eat healthy, wholesome food for our little guy. 🙂 And hopefully to influence his tastebuds to be open to our normal eating habits. Unless allergies are an issue, I have no plans to become a short order cook or suddenly start buying lots of kid-friendly food because that’s “easier.” Seasoned parents might be laughing a little now, but I figure that this way of thinking was probably the norm for many, many centuries and it’s only in the past 100 years [or less!] that things like this have been an issue. I remember my grandpa always telling me a story of his love for ketchup as a kid in the 1920s or 30s… one time he got in trouble for indulging on ketchup and his dad made him eat like the whole bottle or something. So anyways, I’m not sure how to transition from ketchup to this wonderful Chocolate Peanut Butter Oreo Dream but let’s go!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I’ve always been a huge fan of chocolate and peanut butter together so when I saw the recipe for this layered pudding pie, I was smitten. Let’s explore all those layers of deliciousness, shall we? I have to admit my layers didn’t quite set as well as I would have liked [I’ll explain why in a bit] but each bite still had all the yummy elements so no one complained. 🙂 First, we start with an Oreo crust. Mhmm, just like you think. I believe you can buy premade Oreo crusts but it was pretty simple to make one with crushed Oreos and melted butter [I even used the generic Oreso but you do you!]. Next was my favorite layer–the peanut butter cream cheese mixture. Ohh yes, creamy peanut butter whipped with cream cheese, Cool Whip, and powdered sugar [not that this pie needed any more sugar, but it’s a treat so that’s okay!]. On top of that was a layer of chocolate pudding. I used a box mix for ease but homemade would be even better I’m sure. Finally, we have straight up Cool Whip and a candy topping. I used Reese’s because, duh, but the original recipe called for Butterfinger which is also great. Nut lovers might choose Snickers… or dark chocolate chunks? Anything goes here, my friends! Each layer would be a dessert in and of itself, but together it’s like dessert on steroids! Can you tell how much I love this pie??!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

Part of the reason I think my layers didn’t quite stay separate as much as I would have liked was that the original recipe called for making this dessert in a 9×13 inch pan, not two pie pans like I did. I think my brother in law summed it up pretty well when he said that he couldn’t quite visualize a 9×13 inch pan of this dessert. He’s a smart guy, so I’ll just leave it at that. Ha!

Like chocolate? Peanut butter? Oreos? Cool whip? Who doesn't?!? This Chocolate Peanut Butter Oreo Dream is a celebration of all things delicious! Better gather some friends to share, because this is one dessert you won't be able to eat all on your own. :)

I actually decided to divide the recipe into two pies because I wanted to eat some pretty much the second I saw the recipe in March but also wanted to save some for my family’s [then upcoming] visit for my baby shower in early April. And I didn’t think Ben and I could eat a 9×13 pan of this stuff on our own…so I made two pies and froze one, with great results. 🙂 The layers didn’t separate very well because the pie pans were slightly different sizes and I didn’t do a great job dividing the mixture accordingly, so I had to improvise a bit on the smaller one pictured above. Regardless, this dessert is the absolute DREAM of anyone who loves peanut butter and chocolate… and it’s a guaranteed hit! I don’t have any left for my birthday today [cue the tears] but it’s definitely worth making for a birthday or other special occasion… like a Wednesday night. 🙂 Enjoy!

one year ago: Spicy Chickpea Bacon Burgers
two years ago: Easy Homemade New York Bagels
three years ago: Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting
four years ago: Royal Berry Coffee Cake
five years ago: Oreo Truffles

Chocolate Peanut Butter Oreo Dream

  • Servings: 12+
  • Print

from Seeded at the Table

Ingredients:

  • 1 package Oreo cookies [14.3 ounces]
  • 6 tablespoons unsalted butter, melted
  • 3/4 cup creamy peanut butter [I used Peter Pan Natural]
  • 1 cup powdered sugar
  • 8 ounces 1/3 less fat cream cheese, softened
  • 16 ounces Cool Whip, softened and divided
  • 1 large package instant chocolate pudding mix [5.9 ounces]
  • 2 cups milk
  • 8 mini [or 4 regular] Reese’s, chopped OR 2 regular Butterfinger candy bars, chopped

Directions:

Grease a 9×13 inch pan OR two 8-10 inch pie pans with cooking spray.

Crush Oreos into fine crumbs [I used my food processor], then stir in melted butter. Press into prepared pan, on the bottom of the 9×13 inch pan or along the bottom and sides of the pie pans.

Next, with an electric mixer, blend together peanut butter, powdered sugar, and cream cheese until smooth. Fold in half of the Cool Whip.

In a medium mixing bowl, whisk together pudding mix and milk [this will be less milk than the package calls for] and let rest for 2-3 minutes to set.

Meanwhile, spread peanut butter mixture on top of Oreo crust. When the pudding has firmed up a bit, spread evenly on top of peanut butter mixture. Top with remaining Cool Whip, then sprinkle with candy. Cover gently and refrigerate for at least 1 hour to set.

This dessert is best the day it is made, but will keep in the fridge for up to a week. You can also freeze it and defrost in the refrigerator for about 24 hours before serving. It tastes as good as new, though the layers don’t look as pretty. Enjoy!

 

Menu Plans

Menu Plan

It’s the last week of April! Things are getting real, guys. Baby time. Sometime soon… sometime in the next four weeks, for sure. But first things first… this Wednesday is my BIRTHDAY! As far as I’m concerned, baby boy can come any day but then. Call me selfish, but I don’t wanna share!! Or be in the hospital on my birthday. Uh, thanks but no thanks. In the meantime, let’s get on to this week’s meals. SO MUCH YUM here!! My contribution is my creamy shells and yogurt…it’s a light mac & cheese made with greek yogurt, cheese, and eggs. And herbs. Lots of herbs! I haven’t started my herb garden this year yet but I need to get on that soon. 🙂 Have a great week!

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

Monday

Cheesy Chicken Chimichangas - Foodtastic Mom

Tuesday

Chinese Fried Rice - The Spiffy Cookie

Wednesday

Grilled Pork Chops - Big Bear's Wife

Thursday

Creamy Shells and Yogurt - The Pajama Chef

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Roasted Ramps and Mushrooms with Salmon - Pies and Plots

Sunday

Homemade Cheddar Pierogi {with Caramelized Onions} - The Cooking Actress

Side Dish

Sugared Walnut Grape Salad - Foodtastic Mom

Dessert

White Chocolate Chip Orange Creamsicle Cookies - The Spiffy Cookie

This week’s meal plan was brought you to by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife |

The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers! Weekly Meal Plan - lots of great eats for the week ahead via thepajamachef.com and other great bloggers!

 

Breakfast, Pancakes, Recipes

SRC: Puffed Blackberry Pancake with Cinnamon-Maple Syrup

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! 

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

Can you believe I’ve never made [or tasted!] a puffed pancake before? Or a Dutch Baby or a German pancake or whatever you call this delicious egg-baked pancake treat. I did a little internet sleuthing on a puffed pancake’s origin, and basically like all recipes… there’s disputes. Surprise, surprise. Some say Seattle, but others say they’re similar to traditional baked “pancakes” served in Germany and other parts of the world or similar to a popover. No matter the origins, this breakfast is wonderful! And it’s made even more wonderful by the fact that I made this for the Secret Recipe Club!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

This month for Secret Recipe Club, I had the pleasure of being assigned to Amy’s blog, Savory Moments. I don’t know when I first started reading Amy’s blog, but it’s been awhile so it was so fun to peruse her archives and choose a recipe to make for y’all today! Amy is such a creative cook, let me say. She lives with her husband and pets [including a cute kitty!] in New York state and her recipes run the gamut from healthy dinners to indulgent desserts to classic food skills that have been lost along the way like preserving, fermenting, and canning. I don’t think it’s an understatement to say that every recipe I’ve seen on her blog looks like a treat and I had a hard time just picking one recipe to make and share today. In the past I’ve made a few of her recipes, most recently this Bacon Cheeseburger Pie. This time though, since Amy’s blog is so unique, I wanted to try something I had never made before. Some options I considered included stovetop kettle corn, watermelon-cucumber-mint aqua fresca [obviously with another fruit since it’s not quite watermelon season!], rustic potato bread, Thai-style omelets, or even maybe ricotta cheese. But then it was breakfast time, and I was hungry and spied a puffed pancake on her blog! Decision. Made!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

I was surprised at how quick it was to make this recipe. Much simpler than making a batch of stovetop pancakes, for sure. The texture wasn’t quite as pancake-y as I was imagining–all the eggs definitely made this dish lighter and more like a sweet omelette, but it was also a little cakey too so it’s hard to describe if you haven’t had one before except to say it’s heavenly! Amy used pears in her version, but I chose blackberries because that’s what I had on hand and I wasn’t about to run to the grocery store at 7:30 on a Saturday morning for pears that probably wouldn’t be ripe enough to make this anyway. I’m happy to report that the berries were delicious and bursting with sweet juices in each bite! The cinnamon-maple syrup was a great way to top this delicate pancake too…and also a great way to make sure the excess cinnamon-sugar doesn’t get wasted. I definitely will be making this recipe again in the future. Thanks, Amy! 🙂

one year ago: Cheesy Taco Muffins
two years ago: Grapefruit Arugula Salad
three years ago: Herb, Tomato, and Cheese Crackers
four years ago: Smoky Fried Chickpeas
five years ago: Pantry Pasta for Two

Puffed Blackberry Pancake with Cinnamon-Maple Syrup

  • Servings: 2-3
  • Print

Ingredients:

  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 all-purpose flour
  • sprinkle of salt
  • 1 pint blackberries [reserve a handful for serving, if desired] – other fruit as desired can be used too
  • 1-2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1-2 tablespoons butter
  • powdered sugar for dusting, optional
  • 1/4-1/3 cup pure maple syrup

Directions:

Preheat oven to 450 degrees F. Place a 10-12 inch oven proof skillet in the oven to warm.

In a medium bowl, whisk eggs, milk, and vanilla. Fold in flour and salt.

Place blackberries in a small bowl. Sprinkle with sugar, nutmeg, and cinnamon and toss gently together to mix.

Carefully remove skillet from oven when preheated. Add butter to bottom of skillet, swirling to coat. When melted, place blackberries in bottom of skillet, leaving excess cinnamon-sugar mixture in bowl. Pour egg mixture over top, then return pan to oven.

Bake for about 17-20 minutes, or until pancake is puffy and golden, pulling slightly away from the side of the pan.

While pancake is baking, combine pure maple syrup with leftover cinnamon-sugar in a small saucepan. Heat on low until warm, stirring occasionally. Serve pancake in wedges topped with syrup, powdered sugar, or extra berries, as desired.

Hope you can check out some of the other SRC submissions at the linky below!