Tag: food

The Little Women Cookbook by Wini Moranville; Louisa May Alcott



Experience the exciting and heartwarming world of the March sisters and Little Women right in your own kitchen.

Here at last is the first cookbook to celebrate the scrumptious and comforting foods that play a prominent role in Louisa May Alcott’s classic novel Little Women. If your family includes a Little Women fan, or if you yourself are one, with this book you can keep the magic and wonder of the beloved tale alive for years to come. Do you wonder what makes the characters so excited to make—and eat!—sweets and desserts like the exotically named Blancmange or the mysterious Bonbons with Mottoes, along with favorites like Apple TurnoversPlum Pudding, and Gingerbread Cake? Find out for yourself with over 50 easy-to-make recipes for these delectable treats and more, all updated for the modern kitchen.

From Hannah’s Pounded Potatoes to Amy’s Picnic Lemonade, from the charming Chocolate Drop Cookies that Professor Bhaer always offers to Meg’s twins to hearty dinners that Hannah and Marmee encourage the March sisters to learn to make, you’ll find an abundance of delicious teatime drinks and snacks, plus breakfastsbruncheslunchessuppers, and desserts. Featuring full-color photosevocative illustrations, fun and uplifting quotes from the novel, and anecdotes about Louisa May Alcott, this is a book that any Little Women fan will love to have.

My Review

Who doesn’t love a good cook book? I know I can’t resist, even more so when it’s Little Women! I mean, come on for those who are Bibliophiles, surely this is appealing to you as well. Even for the non-cookers, it’s a cook to check out.

I really enjoyed this back to basics, savory and sweet book and can’t wait to whip something up!

Heirloom by Sarah Owens



Where cooking and baking traditions meet contemporary flavors—120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.

Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food.

Organized into two parts, you’ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens’ unique perspectives and stories on food.

My Review

Back to basics with this book and I’m totally here for it!

I love learning new cooking methods that are focused on cooking from scratch and meals that be can be done the slow way. I truly enjoyed this book and would not hold back from sharing this fabulous book with a friend!

Fast & Easy Vegan Cookbook by Douglas Lindsay


Versatile vegan recipes for quick and easy meals.

Whether you’re a full-time vegan or just interested in eating more plant-based foods, variety will spice up your life. The Fast & Easy Vegan Cookbookbrings a new selection of fresh meals to your table, pronto! From one-pot to pressure cooker, choose your favorite cooking method—without being held hostage for hours in your kitchen.

This flavorful vegan cookbook doesn’t require a long list of ingredients or a huge time commitment. The preparation techniques are simple—there’s even a chapter devoted to not cooking at all (Gazpacho, anyone?). Every recipe lists nutritional information, and most include tips for ingredient substitution, adding more protein, or other easy customizations.

The Fast & Easy Vegan Cookbook includes:100 tasty recipes—Whip up meals full of personality and variety like Artichoke Heart Salad, Spicy Pinto Bean Skillet, Mushroom Stroganoff Bake, and more.Fast, easy, or both—Choose from chapters on 30-minute recipes, sheet pan and casserole meals, 5-ingredient dishes—or even recipes with no cooking required!Dietary options—This vegan cookbook lets you adapt menus to your needs with handy labels for gluten-free, nut-free, oil-free, or soy-free diets.

Eat easily, healthfully, and deliciously with the Fast & Easy Vegan Cookbook.

My Review

Let’s face it… changing your diet from being a omnivore to strict vegan isn’t easy. I tried it several years ago and went right from eating a steak to only veggies, no dairy (not a fan anyway) and no eggs or fish! When you cut out so much, trying to cook for a family with small children who are picky eaters anyway, it’s extremely difficult.

Now I love to cook, I follow the basis of recipes but I do my own thing when it comes to measurements and additional flavors, but I had no idea what I was doing and every meal I made came out horribly wrong. If you’ve ever had a vegan meal professionally prepared at a restaurant or something, you know for sure that vegan meals can taste good… they must have some magic stuffed up their sleeves, because it didn’t matter what I tried, nothing was edible.

With this book, I’m happy to report that you can eat that way you want, without going through what I went through. It’s super easy to follow with great recipes that aren’t too difficult and you’ll actually be able to eat what you’ve made, unlike me who wasted countless amounts of food trying recreate some magical dish I’ve previously had.

Thank you to Netgalley for this ARC!

Vibrant Life by Amanda Haas, Erin Kunkel


For millions of women who want to live with grace and good health. 

The Vibrant Life is a straight-talking book packed with advice, resources, and practices that promote wellness, beauty, and longevity, alongside more than 70 delicious recipes. 

From the authority behind The Anti-Inflammation Cookbook and a line of Vibrant Life–branded food products at Whole Foods, these recipes are bookended by lifestyle primers—including information on holistic practices, hormones, and how to eat, all contributed or vetted by experts. Combining form and function, this book is both a resource and an inspiration. 

Fresh, approachable recipes for all occasions—including drinks, of course—deliver a number of benefits that boost immunity, strengthen memory, lift moods, support digestive health, and more!

Advance Praise

“What I love about Amanda’s approach to food and wellness is that she has done the homework for us. Through all her research, she holds the firm belief that food—even food that is ridiculously good for us—should taste good! Nothing else matters if it’s not delicious.”—Ayesha Curry 

“I adore this book. It feels like it was written just for me–a busy mom who loves cooking healthy, uncomplicated meals for dinner, but also needs a kick in the pants to take time out for self-care. Amanda’s tried-and-true guidance on how to nourish our bodies and souls is a must for a well-lived life.”—Michelle Tam, New York Times bestselling author and creator of Nom Nom Paleo 

“Readers will enjoy how Amanda joyfully shares her journey and inspires readers with holistic living, self-care, and beautiful recipes.” —Danielle Walker, New York Times bestselling author of the Against the Grain series

My Review

At some point during our lives and sometimes even several times a year, we look to press the reset button on your health, both mentally and physically.

A lot of us find help by going to boot camp, signing up for classes, hiring a trainer and sometimes by picking up a book! If you’re looking to reset your life, this is the book you should read.

It’s so much more than just a cookbook, aside from recipes it’s filled with exercises, lifestyle changes and tips on how to live better than you were. It’s inspirational to know it doesn’t have to be overwhelming to get healthy, to feel good and most important be happy!

The Foxfire Book of Appalachian Cookery by Edited by T. J. Smith #BOOKREVIEW #REVIEWATHON @netgalley


Revised Edition, with a new foreword by Sean Brock.

From springhouse to smokehouse, from hearth to garden, Southern Appalachian foodways are celebrated afresh in this newly revised edition of The Foxfire Book of Appalachian Cookery. First published in 1984—one of the wildly popular Foxfire books drawn from a wealth of material gathered by Foxfire students in Rabun Gap, Georgia—the volume combines hundreds of unpretentious, delectable recipes with the practical knowledge, wisdom, and riveting stories of those who have cooked this way for generations. A tremendous resource for all interested in the region’s culinary culture, it is now reimagined with today’s heightened interest in cultural-specific cooking and food-lovers culture in mind. This edition features new documentation, photographs, and recipes drawn from Foxfire’s extensive archives while maintaining all the reminiscences and sharp humor of the amazing people originally interviewed. 

Appalachian-born chef Sean Brock contributes a passionate foreword to this edition, witnessing to the book’s spellbinding influence on him and its continued relevance. T. J. Smith, editor of the revised edition, provides a fascinating perspective on the book’s original creation and this revision. They invite you to join Foxfire for the first time or once again for a journey into the delicious world of wild foods, traditional favorites, and tastes found only in Southern Appalachia.

T. J. Smith, executive director of The Foxfire Fund, Inc., holds a Ph.D. in folklore from the University of Louisiana–Lafayette. Sean Brock, founder of Husk restaurant in Charleston, will be opening a new restaurant dedicated to Appalachian cooking—Audrey, in Nashville. He is featured in Chef’s Table on Netflix.

Advance Praise

“People who have been following the back-to-the-land food trends that have resurfaced in the past decade might find some of the recipes in [The Foxfire Book of Appalachian Cookery] familiar and focused around a simple, self-sufficient way of life. There are instructions for making bread in a Dutch oven (specifically over coals in the fireplace.) For pork, the authors note that Appalachians ‘stand by their belief that virtually no part of the hog should be thrown away,’ and its recipes for homemade scrapple, hog’s head, jowl or sausage wouldn’t be out of place on a certain kind of Brooklyn menu. . . . Although foraging and using imperfect vegetables and local food are popular concepts today, they’ve been a way of life for generations in many cultures. Making charcuterie in-house has become a selling point for restaurants; Foxfire was one of the few books to describe how to make sausage from scratch.”–The Salt, NPR Books

“If you’re interested in real American cooking (not the media-hyped trend), spend time with the people in this wonderful book.”–Cuisine

My Review

Part history, part cookbook this fantsitc book encompasses everything you ever wanted to know about Appalacian Cooking. If you’re wondering why you might be interested in the roots of this culture, don’t – we could all use a blast from the past!

Filled with recipes to share with family and friends, you’ll also learn more about the history of one of America’s greatest treasures. Not only because we lived in North Carolina am I interested in the topic but also becuase getting back to the earth and learning how older generations survived off the land and what they put together for thie families.
Thank you to Netgalley for this ARC! I truly enjoyed it and learned something along the way!

The Way We Eat Now by Bee Wilson – #BOOKREVIEW #FOODIE #NEWRELEASE

Have you ever wondered who thought of putting avocado on toast and why it’s suddenly so popular?

I’ve been around a few decades now and I can tell you that some of the more modern creations are focused on health while there’s others that are simply focused on price and quantity, no so much quality.

With “The Way We Eat Now” you’ll get a deeper insight to how our food has come from basic farm to table to scientific advancements that both have the same focus… health.


An award-winning food writer takes us on a global tour of what the world eats–and shows us how we can change it for the better
Food is one of life’s great joys. So why has eating become such a source of anxiety and confusion?
Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. 
Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers’ markets, and internet recipe swaps. Yet modern food also kills–diabetes and heart disease are on the rise everywhere on earth.
This is a book about the good, the terrible, and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how this food revolution has transformed our bodies, our social lives, and the world we live in.

Chicago Food Crawls by Soo Park – #BOOKREVIEW #NEWRELEASE

Full disclosure, I’ve never actually visited Chicago but I love food and after reading this, I feel like it’s my new life mission to travel there and indulge in all this tasty goodness!

Soo Park pulls together a beautiful, delightful and tantalizing food travel guide that is beyond measure. I’ve been to a few food crawls in the past and always loved the community vibes, amazing dishes that you wouldn’t normally mix together, paired with the right beverage and music. The experience it something everyone needs to try at least once, if for only the food! It’s so worth it!

Opening your eyes and teasing your tastebuds with new flavors gets the mind firing on all cylinders. Broadening your scope on what’s possible in your own kitchen.


In Globe’s newest approach to food by city, Chicago Food Crawls will take the reader on a fun, tasty culinary tour. Discover the hidden gems and long-standing institutions of Chicago neighborhoods. Experience more than 13 crawls, each featuring 3-8 establishments, centered on a neighborhood or theme. Each tour is the complete recipe for a great night out, the perfect tourist day, a new way to experience your own city, or simply food porn and great stories to enjoy from home.

Soo Park created FabFoodChicago.com to showcase her love of food, writing, photography, and all things Chicago. Soo has 17 years of marketing and branding experience, including over a decade in the magazine publishing industry where she worked on Chicago, Chicago HOME, Ebony and Jet. Along with @FabFoodChicago (59.7k followers), she also runs @FabSooPark (32.8k followers), which Zagat has rated as a top 100 Instagrammer, and @FabFoodBaby. A video of Soo’s (similar photo used on the book cover) was featured on food celebrity Andrew Zimmern’s #MyZimmernList web series, winning Soo a private lunch with him. Soo lives in Uptown Chicago. 

Author Website

Publisher Website

Soo Park on IG



Wednesday Dinner – Sausage & Peppers

8 Italian pork fennel sausages, sweet or hot (about 2 pounds)

  • Extra-virgin olive oil

  • 3 or 4 medium bell peppers, a mix of red and yellow, sliced into 1/4-inch strips

  • 2 medium red onions, sliced into 1/4-inch half-moons

  • Salt and pepper

  • 2 garlic cloves, minced

  • Pinch of crushed red pepper

  • Pinch of dried oregano

  • Basil leaves, for garnish


  1. Prick each sausage in several places with a skewer or the tip of paring knife to prevent bursting. Put sausages in one layer in a skillet. Add water to cover and bring to a simmer. Cook for 5 minutes, then cover, turn off heat and let steep.

  2. Place a wide skillet over high heat and add 2 tablespoons olive oil. When oil is hot, add sliced peppers and onions. Season generously with salt and pepper, and cook, stirring frequently, until softened and beginning to brown, about 10 minutes. Adjust heat as necessary if mixture seems to be cooking too quickly. Add garlic just at the end, stir to incorporate and cook 1 minute more.

  3. Transfer pepper mixture to a platter. Over medium heat, coat pan with 1 tablespoon olive oil, add sausages and cook 2 to 3 minutes per side, to brown. Top pepper mixture with cooked sausages. Sprinkle with crushed red pepper and oregano and garnish with basil leaves.

  4. Season with Salt & Pepper to taste and serve with rice or pasta!

Hungry Soul by Jacques Brennan

Another plant-based read from Netgalley, Jacques Brennan and Troubador Publishing Limited, thank you for the ARC!

Geared for easy meals that will no doubt add flavor and keep your guests happy, Jacques compiled healthy recipes that anyone can cook! Even young adults who want to cook healthy meals from home on a budget!

It’s not just about the recipes in this book, key tips and tricks are shared to get the most inexperienced chef cooking quickly!


Hungry Soul, an essential new cookbook created with the youth in mind – college students, young adults leaving home, even teenagers. Instructions on all areas of cooking from boiling pasta to a four course meal.

Along with recipes ranging from tomato bruschetta to red lentil dhal, and from preparing the perfect pizza to serving up a delicious dessert, Jacques shares straightforward meals that are guaranteed to impress diners. Hungry Soul also contains methods of cooking essential ingredients which, once mastered, will enable the reader to make an unlimited combination of dishes and meals.

Jacques seasons his book with a guide to useful utensils and culinary techniques, the perfect meal for every occasion and how to set the scene. This book of vegan delights will sate the appetite of readers who are keen to create simple, cheap and flavoursome food.

About Jacques Brennan

A French heritage, a life of travel and demanding offspring provide the inspiration for Jacques Brennan’s culinary adventures. He follows a plant-based dietary movement and veganism, and lives in Co Clare, Ireland.

Not-so Thin Mints – Cookie Recipe


  • 1 and 1/4 cups (160g) all-purpose flour 

  • 1/2 cup (43g) unsweetened natural cocoa powder

  • 1 teaspoon baking soda

  • 1/8 teaspoon salt

  • 1/2 cup (115g) unsalted butter, softened to room temperature

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) packed light brown sugar

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

Cream Filling

  • 1/4 cup (60g) unsalted butter, softened to room temperature

  • 1/4 cup (48g) vegetable shortening, room temperature

  • 1 and 3/4 cups (210g) confectioners’ sugar

  • 1 teaspoon mint extract


  1. Make the cookies: Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a dough is formed. Cover the dough tightly with aluminum foil or plastic wrap and chill for 30 minutes. Chilling is mandatory.

  3. Preheat oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  4. Roll the dough into small balls, 2 teaspoons of slightly chilled dough per ball, and place 12 on each baking sheet. Press down on the balls to slightly flatten as pictured above. Bake each batch for 6-8 minutes. These cookies are small and bake very quickly. They will appear soft when done. Remove from the oven and allow to cool for at least 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You’ll make 3-4 batches (38-40 cookies total).

  5. While the cookies are cooling, make the cream filling: In a small bowl using a handheld or stand mixer with a paddle attachment, beat the butter and shortening together on high speed until creamy and combined, about 1 minute. Turn the mixer off and add the confectioners’ sugar and mint extract. Beat on low for 1 minute and then switch to high and beat for 1 more minute until creamy and combined. The cream filling is thick. See photo above for how mine looked.

  6. Spread cream filling between two cooled chocolate cookies. Repeat with the rest. Cookies stay fresh covered at room temperature for up to 1 week. Cookies freeze well, up to 2 months. Cream filling may be made ahead of time (up to 2 days in advance). Cover and chill when storing. Allow to come to room temperature before using.

Delicious and Different Gingerbread Cake


  • 1/2 cup white sugar

  • 1/2 cup butter

  • 1 egg

  • 1 cup molasses

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup hot water

  • 1/4 cup powdered sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

  5. Sprinkle lightly with powdered sugar and serve!

Easy to Make – Peppermint Bark

Who doesn’t love crushed candy canes over melted white and dark chocolate?

This is almost too easy to make and looks fabulous on the holiday buffet table or in gift basket!


1 package Ghirardelli dark chocolate chips
1 package Ghirardelli white chocolate chips
8 Peppermint Candy Canes
1 tsp Peppermint Extract


Using a 9’x13” pan, line with foil.

Melt the dark chocolate chips over a double boiler or in the microwave. Be sure to stir as much as possible to avoid over cooking.

Once the chocolate chips are melted pour into pan and spread into a thin layer.

Leave to set for 10-20 minutes.

Repeat process with the white chocolate chips then pour over set chocolate and spread out to completely cover the first layer.

Now, before the white chocolate sets top with the crushed candy canes. Press gently.

Leave to set for another 10-20 minutes, then remove from pan and foil, break into pieces and enjoy!

Will keep in an air-tight container for a couple of weeks!

Radiant The Cookbook By Mafalda Pinto Leite – #NEWRELEASE

Beyond the best healthy, clean eating cookbook that I’ve read in a while.

I started out wanting to detox and get back to a better, healthier me and this was a great place to start! However, not only did it help me start my clean eating journey, it stayed with me too!

Given the chance, food can be our healing medicine and our beauty regimen in one. We just have to give it a chance. Aside from feeling better and more energetic and clear minded, but my skin was also showing a new glow. One that I hadn’t seen in years.

Please check this book out and give it a chance! I promise you will forever be changed!


Turn your pantry into a storehouse of beauty fuel — and you’ll begin to radiate health from the inside out.
From adaptogens and algae to sweet potatoes and turmeric, discover the exquisite flavors and healing magic of whole foods. In this A to Z guide and cookbook of the world’s most nutrient-dense foods, chef and nutritionist Mafalda Pinto Leite will illuminate how nature provides everything you need to achieve radiant health.  
Radiant is about falling in love with pure food and receiving the dynamic life-force fuel these superfoods naturally provide. With the healing potency of raw vegetables, fruits, petals, herbs, roots, nuts, seaweeds, and more, you can age gracefully, ease stress, sleep better, and even feel more confident and creative. The (mostly) raw, vegan recipes highlight these powerhouse foods in unexpected ways, such as with the Rose Quartz Latte, Zen Chia Pudding with Matcha Whip, Moroccan Spiced Salad with Chickpea Popcorn, Into the Sea Salad Bowl, and Chocolate Maca Doughnuts.
As you follow Mafalda’s joyful “inside out” approach, you’ll experience bountiful energy, acute brainpower, balanced hormones, luminous skin, elevated moods, and restored digestion. These transformative recipes are your guide to choosing foods with the potential to change your life.

About Mafalda Pinto Leite

Mafalda Pinto Leite is a world-traveling chef, mama, sustainable lifestyle leader, and passionate food educator. This mother of four has been researching, cooking, writing, and teaching about food, natural beauty, and wellness for the last twenty years.

Mafalda attended school for health-supportive culinary education at the Natural Gourmet Institute in NYC. In 2000, she graduated as a Certified Culinary Chef and Nutritional Practitioner. Then after fourteen years of nonstop evolution, she became a Certified Health Coach through the Institute for Integrative Nutrition, Culinary Nutritionist and Herbalist.

After cooking school, she did her internship at The Millennium Restaurant, an award-winning gourmet vegan restaurant. She moved to Maui, where she worked at an exclusive yoga retreat and spa and then as a chef of Mana Foods, an iconic natural foods store in Paia. Next, in London, she worked at Jamie Oliver’s first restaurant Monte’s and at the bookshop Books for Cooks. She went back to New York in search of more in-depth knowledge of raw foods, where she worked for Mathew Kenney at The Plant and at the now closed Pure Food and Wine.

Mafalda now resides in Portugal, where she has six published books that have won several awards like the Gourmand World Award for Best Health and Nutrition Book, Tv Chef and Photography.

In 2014, she created her own online shop, Puro Sumo, a resource for potent transformational foods for those seeking beauty, wellness, and longevity, to fulfill her own need to have access to the best affordable superfoods in the world through a simple click. She also began offering sold out online workshops to empower people to nourish themselves daily with potent transformational plant-based beauty foods and high powered natural remedies.

Chocolate Brownie Cupcakes with White Chocolate Drizzle

Happy Thanksgiving! I hope you were able to relax and enjoy the day with family and friends! I had the delight of not having to cook this year with all the long hours working it leaves little time to create a menu and prepare the meal. It just wasn’t in the stars this time, but I really do love to put out a spread for those I love!

Even though I was spared from the main course, I couldn’t show up to my in-laws empty-handed so I whipped up a batch of delicious Chocolate Brownie Cupcakes with White Chocolate Drizzle!

If you’re feeling chocolatey, try this recipe out!


  • 1 1/4 cups (2 1/2 sticks) butter, melted

  • 2 cups granulated sugar

  • 1 1/3 cups unsweetened cocoa powder

  • 1 tsp. vanilla extract

  • 4 large eggs

  • 3/4 cup all-purpose flour


  1. Preheat oven to 325 degrees. Generously spray a muffin tin with nonstick cooking spray or line with cupcake liners.

  2. In a large bowl, combine melted butter, sugar, cocoa powder and vanilla until well blended. Add eggs one at a time, stirring well after each addition. Add the flour and stir until well blended.

  3. Spoon batter evenly into muffin cups filling just a little over 3/4 full.

  4. Bake from 18-20 minutes. Edges should be set but the cupcakes should still be gooey in the middle. Cool in pan for 10 minutes, then remove carefully.  Repeat with any remaining batter.

For the Topping

1/2 cup of White Chocolate Chips

Using a microwave safe bowl, melt ships in microwave for shorts bursts. I start out at 20 seconds before mixing, making sure to not burn the chocolate.

Once the cupcakes are cooled, take a spoon and drizzle the white chocolate on top – get creative with your designs if you’re feeling extra that day!

Autumn Foods for Beautiful Glowing Skin

According to Ancient Chinese Medicine, the path to vitality, good health, and flawless skin is a result of eating with the changing seasons. If beauty is truly from the inside-out and what we eat shapes our health and well-being, we decided to round up some of the best beauty foods to keep your body healthy and skin glowing this Autumn. 

FIGS  – One of our favorite beauty foods, Figs are not only absolutely delicious but also are rich in antioxidants and essential nutrients for healthy skin. Phosphorus, magnesium, potassium, and other vitamins and minerals found in figs help to keep skin glowing, rejuvenated, and nourished from within.

PEARS – In Chinese Medicine, the lungs and the skin have a major correlation to one another. Pears are known to nourish the lungs, which are usually affected during the dryer months, as well as deeply nourish and moisturize the skin from within. A pear a day can help keep the dermotologist away (unless you love going to the derm).

PUMPKIN SEEDS – Fall is the season of pumpkin everything but the seeds are really magic when it comes to glowing skin. Pumpkin seeds are rich in Zinc, an important mineral that helps to encourage skin cell production, cell renewal, as well as increases the skin’s ability to heal itself. 

New from Reese Witherspoon – “Whiskey in a Teacup”

Academy award–winning actress, producer, and entrepreneur Reese Witherspoon invites you into her world, where she infuses the southern style, parties, and traditions she loves with contemporary flair and charm.

Reese Witherspoon’s grandmother Dorothea always said that a combination of beauty and strength made southern women “whiskey in a teacup.” We may be delicate and ornamental on the outside, she said, but inside we’re strong and fiery.

Reese’s southern heritage informs her whole life, and she loves sharing the joys of southern living with practically everyone she meets. She takes the South wherever she goes with bluegrass, big holiday parties, and plenty of Dorothea’s fried chicken. It’s reflected in how she entertains, decorates her home, and makes holidays special for her kids—not to mention how she talks, dances, and does her hair (in these pages, you will learn Reese’s fail-proof, only slightly insane hot-roller technique). Reese loves sharing Dorothea’s most delicious recipes as well as her favorite southern traditions, from midnight barn parties to backyard bridal showers, magical Christmas mornings to rollicking honky-tonks.

It’s easy to bring a little bit of Reese’s world into your home, no matter where you live. After all, there’s a southern side to every place in the world, right?

Cool Off with Blackberry Yogurt Pops


  • 1 3/4 cups plain full-fat Greek yogurt
  • 4 tablespoons sugar or agave nectar
  • 3/4 pound blackberries (about 3 cups)

How to Make It

Step 1

Whisk together the yogurt and 2 tablespoons of the sugar in a medium bowl.

Step 2

In a separate bowl, combine the blackberries and the remaining 2 tablespoons of sugar and mash with a fork or potato masher until coarsely crushed.

Step 3

Layer the yogurt and blackberry mixtures (starting with the yogurt mixture), dividing evenly among eight 4-ounce paper cups or 4-ounce ice-pop molds. Drag a toothpick or skewer through the mixtures to create a swirl effect. Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly.

Blackberry Crisp


  • 1 1/2 cups all-purpose flour
  • 3/4 cup light-brown sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon coarse salt
  • 2 3/4 pounds fresh blackberries (5 pints)
  • 2 tablespoons instant tapioca
  • 3/4 cup granulated sugar
  • 1 tablespoon grated orange zest, plus 1/4 cup orange juice


  1. 1. Preheat oven to 375 degrees. In a food processor, pulse flour, brown sugar, butter, and salt until combined. In a large bowl, toss together blackberries, tapioca, granulated sugar, and orange zest and juice. Pour blackberry mixture into a 2-quart baking dish. Sprinkle evenly with flour mixture. Bake until topping is golden and juices are bubbling, 50 minutes. Let cool 20 minutes. Serve warm or at room temperature.

Blackberry-Swirl Pound Cake


  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 6 ounces blackberries (1 1/3 cups)
  • 1 1/4 cups plus 2 tablespoons sugar
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon baking powder
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature


  1. 1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.

  2. 2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.

  3. 3. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

Blackberry Chutney & Pork Medallions


  • 3 tablespoons unsalted butter, divided

  • 2 large shallots, thinly sliced

  • 1/4 cup sherry vinegar

  • 1/4 cup dark-brown sugar

  • 1 1/2 cups blackberries

  • Salt and pepper

  • 1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm


1. In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.

2. Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

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