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… :)
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!
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.
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!
My goal is to make this December a considerably healthier month than in years’ past. And so far — thanks to a little self-control, and less time in the kitchen than usual (December is kind of a busy season working in a church!) — that mission has been mostly accomplished. :) But I can’t let December go by without a little gingerbread in my life. So in addition to making a batch of cookies this week, I also decided to try this recipe I stumbled across for gingerbread pancakes.
It’s not that often that I eat (or much less, make) pancakes, but when I do, I like them to be flavorful. Otherwise, I tend to add on a little too much butter and syrup to compensate! So when I saw that this recipe called for all of my favorite gingerbread spices, and included some healthier ingredients such as whole wheat flour, low fat milk, and only a small amount of brown sugar — I was stoked!
I absolutely love chai. Ever since college, it is still hands-down my favorite drink to order at coffee shops. (And even lately – I’ve been experimenting with recipes making it at home!) Whether it’s cool and iced in the summer, or warm and cozy in the winter, a good chai is definitely my “comfort” food of the warm drink world!
So when I recently saw some chai cupcake recipes popping up on the blogosphere, I knew I had to give them a try. Then I also found out the theme for this week’s Holiday Recipe Exchange was vanilla, I figured this was the perfect week to try some vanilla chai cupakes – yum!