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Egg Drop Soup

Guesswhatguesswhat? Today we are revisiting my favorite recipe for my favorite soup of all time — egg drop soup!

Yes, we are “revisiting” the recipe because I decided it was time to give it a little photo makeover. As often tends to be the case with food bloggers, I posted some of my longtime favorite recipes in the first year that I started blogging. And while the food was delicious, the photos were often a little less than “appetizing”. And the dark and orange-looking egg drop soup photo happened to fall into that category. I was reminded of this when I made a batch of egg drop soup this weekend and popped it on Instagram, and then had to look up the recipe when people started asking for the link (and kind of didn’t want to send it out). So I took it as an excuse to make a second batch of egg drop soup to enjoy in one weekend and do a quick photo shoot with the second batch. We call that win-win, folks.

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Vietnamese Pho Soup

One of the items on my cooking bucket list for years has been to learn how to make pho soup. A big bowl of comforting, warm, aromatic, fresh, piled-high-with-garnishes, awkward-to-pronounce-but-awesome-to-taste Vietnamese pho.

Pho is one of my most comforting of comfort foods. I love it on snowy winter days and in the blazing heat of summer. I love it at my favorite hole-in-the-wall restaurant in Kansas City, and I love finding new Vietnamese restaurants when I travel. I love it when I’m feeling great, and it is definitely my preferred noodle soup of choice (sayonarra, chicken noodle!) when I’m sick. Totally not kidding — when I caught a cold in Barcelona this past winter, I skipped tapas for a night and tracked down the one Vietnamese restaurant in the neighborhood for a steaming hot bowl of pho. It hit the spot — as did the glass of sangria that came with it. When in Spain… :)

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Green Detox Smoothie

Oh my goodness, it feels so good to be home.

My time in Europe these past few weeks was such a gift, and filled to the brim with so many wonderful memories with friends. But between the six-course meals each night on the Mediterranean cruise, paella in Spain, and pub food galore with friends all over England, I think it’s safe to say that I probably ate more carbs (and specifically, potatoes!) in the past month than ever before!

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Greek Yogurt Gingerbread

Hi friends – Ali here! While I am away this month in Europe, I am thrilled that Cassie from Bake Your Day is guest posting here today. In addition to being an incredible food blogger (you must check out her yummy site), Cassie is my next door neighbor and one of the dearest friends I could ask for. I am so grateful to have her in my life. And I’m extra grateful to have her sharing this delicious recipe with you today! I know you will love it!

Hello, my name is Cassie and I’m addicted to Greek yogurt. Not really addicted in the way that I can’t stop eating it from the container with a spoon. No, really just using it to make other things really soft, moist and flavorful. My love for baking with and cooking with Greek yogurt is nearly walking the fine line of obsession.

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Spiced Butternut Squash Cupcakes w/ Maple Cream Cheese Frosting

What to do with leftover butternut squash?

Why, make cupcakes of course!

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Pumpkin Cream Cheese Truffles

So, I know there are about a zillion (ok, Google tells me 2,800,000) recipes out there for pumpkin truffles.

But I really, really felt like making some pumpkin cream cheese truffles this week.

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Pumpkin No Bake Energy Bites

Of all the recipe posts on Gimme Some Oven, my #1 most viewed post ever (thanks to you all and Pinterest) continues to be these No-Bake Energy Bites. And for good reason! These little guys continue to be one of my personal favorites, as well as one of the most requested snacks by my friends and family. And I love recipes like this that can double as breakfasts, snacks or even a quick dessert!

So for a fun twist this autumn, thought that it would be fun to celebrate the season and make some Pumpkin No Bake Energy Bites! I was so excited to try these, and after throwing in a little of this and a little of that, was thrilled with the results. These little bites remind me a lot of my favorite fruit and nut bars. But the best part is that they are super easy to make homemade, packed with protein and ingredients you can feel good about, they are vegetarian and vegan (if you swap some agave for honey), and of course…they are delicious!

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Green Smoothie

Ok, I have to admit that I saved the best for last. Behold, the color for “Smoothie Week” – GREEN!

This smoothie happens to be modeled after one of my favorite fresh juices called “clean green” from a neighborhood coffee shop. When I first saw it being served there, I realized they weren’t kidding with the name. My camera was having a bit of trouble with the tone-on-tone, but have no doubt, this smoothie is GREEN! :)

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