Autumn Spiced Pear Donuts

We have a pear problem.

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There is a giant tree on our property and it is LOADED. The problem is, 70% of the pears are out of reach. Most of the time we pick them up of the floor.

"It's called the ground when it's outside, son".  -Ron Swanson

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Did you know that you have to pick the floor pears up or else when the grass is mowed the chopped up pears will lure 4 billion sweat bees into your yard? Our old tree pears are also rock hard, like break a toof biting into one, so they have to be cooked. The best problems are the ones with solutions that I am aware of. That's an original quote by me in case you were wondering. The solution to this particular firm pear problem is to make this pear carrot sauce along with pear donuts once a week.

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Yesterday was the first day of fall coinciding with one of the most major cases of upper lip sweat this entire year thus far (it was 97 degrees). AND I decided yesterday was a good day to go to Aldi. HEAT + ALDI on a friday = terrible idea. But I'm home now and everyone is napping and we have enough food to survive the weekend, so all-in-all a good idea was made.

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I fully intend to drop spoonfuls of this batter into oil to make some real donuts someday. But that requires constant attention and probably doesn't allow for a naked two year old on a stool to help out. For now, fake baked dones (or muffins) will do. Seriously try these, they are foolproof! Check out my super easy pear-carrot sauce (parrot sauce?) while you're at it. HAPPY FALL, BABAY!

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Recipe adapted from my mom's apple cake.

Warm Autumn Spiced Pear Donuts

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{Vegan} Peanut Butter Cup Fudge Sauce

If you're gonna DIY one thing in your life, DIY this chocolate syrup. 

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OK sometimes food needs to be storebought. Like have you ever had homemade ketchup? Not happening. And homemade potato chips are no where near as good as lays #imo. But chocolate syrup is definitely a food that is way better homemade. 

I feel like my college experience involved involved a lot of ice cream socials. Is that weird? I think it had something to do with being in a sorority. But I always expected there to be hot fudge because I put a lot of faith in something that has a picture of an ice cream cone on the flyer. i would have 100% pledged whatever sorority served hot fudge at an ice cream social. But none of them did, it was allllll Hershey's syrup 😭. 

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this recipe is super similar to hot fudge in texture, but is vegan and couldn't be simpler to whip up. I keep it in the fridge to make mochas on the weekend and to add to Ruthie's milk every now and then.

I like using agave nectar because it is super sweet so you can use a lot less than sugar. Honey or maple syrup would work too and give it that special honey or maple flava, I haven't tinkered around with using actual sugar but try it and let me know!

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To make a mocha, shake 1 cup of milk in a jar with a tight fitting lid until frothy. Any type of milk will work, but the lower the fat content, the more foam you'll get. I was really surprised to find out how well this method works for getting foamy lattes without a milk frother. Microwave the milk after shaking to warm while keeping the foam. Stir a big ole spoonful of syrup into hot, strong coffee (or espresso if you've got it, you lucky bastard) and top with milk + foam.

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Everyday Veggie Sheet Pan Nachos with Spicy Yogurt Sauce

This is basically my version of a salad.

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Are you a salad person? I love salads from restaurants. Like the Emerald Coast Salad from Crushed Red. Or basically any Caesar salad (Sunset 44's Caesar dressing is AMAZING for any St. Louisans).

But I seriously dislike making them myself. All the rinsing of the veggies and the chopping things into bite sized pieces. Whenever I brought a salad to work I would procrastinate eating it by scavenging for food in the office fridge, ultimately ending up eating something random like a sleeve of questionably fresh saltines.

We've had a ton of kale this summer so naturally that resulted in a lot of salads. The morning after that first bowl of kale, my jaw literally hurt from chewing. Sometimes I pretend I'm one of those giant aged turtles eating lettuce on a beach somewhere and that sort of helps, most of the time I just don't make salads. I don't like how you can seemingly eat for hours without even making a dent in it. I KNOW I'M OVERTHINKING THIS.

Salad recipes I would be willing to try at home:
-This one with lavender dressing?!? Amazing.
-This caprese salad with HOT BACON DRESSING (PS I am always down with caprese, this isn't included in my salad rant).
-This breakfast panzanella salad - a salad made up mostly of bread is my dream.

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This is a recipe I make to use up veggies, when I can't think of anything else to make, when I'm thinking about salad and my stomach says "meh". It happens about once a week. Tortilla chips are one of my must-have grocery purchases mainly for sheet pan nachos but also for the occasional chilaquiles.

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If I'm making and shooting a recipe for the blog, dinner for that evening is totally taken care of by like 3 PM. If I'm NOT shooting a recipe for the blog, dinner is typically an insane reaction to me noticing that I'm pretty hungry and it's already 5 PM. For those days, its nice to have go-to recipes that come together really freakin' quickly and don't require much prep at all.

LEFTOVERS: Bring a cup or two (depending on how many leftovers you're workin' with) of crushed tomatoes, salsa, or tomato sauce to a simmer. Toss in leftover nachos and stir to coat. Simmer for a few minutes until softened and top with a sprinkling of cheddar. Look forward to lunch tomorrow.

Everyday Veggie Sheetpan Nachos

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Sweet Potato and Red Onion Frittata with Goat Cheese & Baby Kale

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EASY BRUNCH RIGHT HERE. I was going to make something a little different involving poached eggs but that didn't happen. Are poached eggs even a real thing? I've seen pics but I really don't believe they exist. I'm renaming them "pot full of exploded egg parts but mostly water". Gave that mess straight to Dan (Dan=🐢) who chugged all the egg water and cherished those boiled bits.

Anyway, no poaching skills needed here. Three reasons to make this no matter what time it is right now: 

1. You may have all of the ingredients already
2. It features three DIFFERENT vegetables
3. Ready to eat in 30 minutes (hands on time is more like 15)

Ingredients:

3 medium sweet potatoes, chopped
1 large red onion, chopped
4 tablespoons olive oil, divided
12 eggs, beaten
3 cups baby kale
6 oz goat cheese, broken into chunks

Directions:

Heat oven to 425 degrees F. Roast sweet potatoes and red onion with 2 tablespoons of olive oil and sprinkling of salt and pepper until cooked through, about 25 minutes.
In an oven safe skillet (I used cast iron), heat remaining 2 tablespoons oil over medium. Saute baby kale for just a few minutes. Add in roasted potato mixture and beaten eggs, giving a stir to combine. Cook on stove top without stirring for 2 minutes (or until edges start to set). Sprinkle in chunks of goat cheese. Transfer to oven and bake for 10-15 more minutes (until just set in the center).