My very favorite treats are the ones that are a little bit salty and a little bit sweet! I worked with my friends at Family Circle Magazine to share some festive Halloween ideas in their October issue, and one the treats I made for the display was that perfect combination: popcorn balls! This recipe for popcorn balls is made with Sugar In The Raw®, honey, and a touch of butter. The natural molasses in the golden crystals of Sugar In The Raw® provides a great base when combined with the honey to keep the popcorn balls together.
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It’s soup season! I am so in love with this new soup recipe and couldn’t wait to share it today. I’ve been playing around with the idea of a loaded cauliflower soup for a while and this version just hit the spot! I started by roasting two heads of cauliflower and a head of garlic in the oven — it makes the cauliflower really rich and nutty. All that it needed for seasoning was a bit of olive oil and a sea salt with herbs (I use this brand!). Then you pulse the roasted cauliflower and garlic in a blender with some really good chicken broth and cracked black pepper, it’s as easy as can be. This soup is unintentionally dairy-free; when I was first testing it I had planned to stir in some cream at the end to give it a richer flavor, but just taste-testing it from the blender it was already so rich and flavorful I decided it didn’t need it! To finish it off, I topped it with some crispy bacon crumbles and chives — delicious! Get the full recipe below:
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
This month’s progress on my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited is starting to take an autumnal spin! I shared in my last post in this series that one of my biggest takeaways on this goal journey is finding the motivation and inspiration to just bake. I tried to be more purposeful this month about seeking inspiration in new places to get that motivational charge.
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Oh boy, it’s a big day at Domestikatedlife headquarters! We have two big milestones happening today — Jane started her first day of preschool this morning (queue the tears — mine, not hers!), and today is the one year anniversary of my cookbook being published! It’s sort of like both of my babies have grown up — and with most large emotional changes in my life, I’m dealing with it by turning to comfort food, ha. I was totally feeling some warm, cozy, fall-cooking this week as we kicked off the month of October and decided to experiment with a new autumnal twist on a classic chili recipe. 
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
I’m continuing to work on my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited. The project has been going on for a few months now, and I’ve learned a lot so far — practice makes perfect! One of the biggest takeaways that I’ve had as I tackle each new step working towards my goal, is that motivation (particularly on a warm summer day!) and inspiration can be my two biggest challenges. I have found that I get the best results when I’m feeling excited, motivated, and inspired by the baking challenge in front of me.
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Have you seen that funny meme about how adulthood is just taking everything you love and replacing it with cauliflower? It makes me laugh every time I see it because I feel like I have cauliflower’ed so many recipes – from cauliflower gnocchi to cauliflower mashed potatoes from cauliflower stir-fry to cauliflower stuffed peppers. You would think I would be done with it, but I have one more to add to the mix, this new recipe for cauliflower stuffed shells. The thing about cauliflower is that it can take on so many different flavors, and in this recipe it’s sautéed with lots of garlic before being folded into a ricotta cheese mixture. It gets totally hidden in garlic and cheese, in fact I served this to my family recently and no one knew the cauliflower was in there. So sneaky and so tasty – get the recipe below!
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One of my very favorite parts about holiday cooking is having all of those tasty leftovers stacked up in the fridge after a party. My friends at Family Circle Magazine asked me to create a holiday recipe with Eggland’s Best Eggs for the October issue of the magazine, and I couldn’t wait to share this easy breakfast recipe made up of many of those delicious holiday leftovers, topped with a perfectly cooked fried egg! 
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I feel like we are in that final stretch of summer where the farm stands and markets are bursting with the best produce, but I know it won’t last for much longer. Instead of panicking (okay I’m panicking a little), I’m taking every single opportunity I get to eat this sweet, perfect summer bounty and incorporating our local produce into every recipe I can. Zucchini and corn were looking plentiful at our farmer’s market last week, so I jumped at the chance to experiment with them and ended up making these tasty fritters. The zucchini gets grated on a box grater and mixed with corn, scallions, egg, flour and parmesan cheese to make a “dough” that gets crisped up in a cast iron skillet. I served them with a tangy lime-sriracha sour cream sauce for dipping, and even used the leftovers the next day to eat with a runny fried egg. Get the full recipe below!
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Even though I am loving every last second of the end of summer, I do get very excited about getting back into the steady routine of fall. Our weeks are a little more structured, and I definitely always think about the start of the school year as a reset-button on my habits and goals. With that reset-button comes a bit more intention about how I plan my days, and meal-planning at the beginning of the week always gets me started on the right foot! As I get back into the meal planning groove, I wanted to spice up my go-to dishes that I make ahead for a week of lunches (See some of my best meal planning tips in an older post).
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
I’m making some progress on my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited, and I have been digging into a baking area that I was really excited to tackle: bread! Oh gosh, I love bread, and fresh baked bread is just about the best thing on earth. I have been determined to master a go-to recipe in the bread category that I can make when we have guests over for a meal, because a good crusty loaf is the perfect accompaniment to most dishes and summer desserts. 
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I'm Kate, and I like to
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