join me on my great kitchen adventure

Category: Snack

Raspberry Chia Lemonade

photo 1I bought a bag of chia seeds. I did. I became one of those people who buy into trends. Read the rest of this entry »


Apple Cinnamon Granola Bars


My roommates and I spend about 50% of our conversations discussing food. We’re convinced it’s okay to eat a block of cheese in one sitting, and three dinners are perfectly fine. While my tastes and food adventures do stray from the norm sometimes, my roommates are fantastic about embracing it, encouraging it, and often even trying it. I once made pumpkin chocolate chip cookies with a glaze, to be told by one roommate that they were too spiced and another that they were under-spiced. I was just glad to be sitting there with them, sharing what I had made. Read the rest of this entry »

Eggy, Airy Popover Goodness

It’s no secret in my family that I’m a popover fiend.


I’ll wake up early in the morning with the intention of making my family popovers, and even go as far as to tell them the night before so that they’re all excited to come downstairs and break open a warm popover in the morning. Then everyone gets downstairs and, well… I’m sitting there with jam on my fingers and an empty popover rack, making excuses like “I didn’t want them to get cold!” and “Don’t worry, they’re so quick to make I’ll put in another batch!” This happens every time, without fail.

My memories of popovers start early. When I was a little girl, my Nana would treat me, me sister, and my mom by taking us all down to the Neiman Marcus in White Plains, NY, where we would sit and have tea and the most amazing popovers. I never lost my taste for the light, fluffy crevices filled with jam or nutella or whatever, and the sight of popovers still makes me giddy and excited today.


They are best for breakfast or an evening snack, as they are delicious but not necessarily substantial. I used a mixed berry jam I had made myself – that’s a recipe for another day! They also go well with nutella, butter, clotted cream, or any other sweet topping you fancy. If you want a more savory version, feel free to put a combination of parmesan, rosemary, or spices in the batter. They are incredibly easy and fast to make, so there’s really no reason not to stir up a bowl and pop them in the oven whenever you’re in the mood.

Bonus points if you caught the pun. You, my friend, are welcome to stop by for a popover anytime.

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Blueberry Kale Power Smoothie

I’ve been getting back into running lately. I’ve continued to go on runs on and off since graduating high school with the goal of general fitness, but recently I’ve made a hobby out of it. I’m keeping track of times and distances, seeing how long, how far, and how fast I can run. Since entering college I’ve taken yoga classes, ab/core workouts, and even taken up kickboxing for three months. However, I think my favorite thing about going for a run is that I can just lace up my sneakers and go. No need to go to any gym, meet up with anyone, or show up at a certain time. I get a free hour and a half in the middle of the day, and I go for a jog around the tree-lined Vilas neighborhood past the zoo and Lake Monona. I’ve found that smoothies are my favorite thing to eat, or rather inhale, when I get back. This is another one of those “recipes” that’s more just an idea and a list of suggestions. Additionally, I’m pretty approximate in all my ingredient amounts, so feel free to play around with the measurements and make it however you like. Also, I know so many people who turn up their nose at the idea of kale. DON’T. It’s amazing and slips seamlessly into so many dishes. It’s perfect for thickening up a smoothie and the end result is still sweet and creamy. If you still are turned off by the idea of it, google some of its benefits. Then try to come back and tell me you don’t want to turn into a superhero, because that’s pretty much what happens.*

*this may or may not be a hyperbole

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Carrot Cake, and a Trip to the Farmers Market!

We have a great farmers market here in Madison, which is where I spend most of my Saturday mornings from Spring to Fall. Buying local food, if you can put the time and money into it, really comes full circle and benefits you and the community.


I’m a big fan of picking up goat cheese and a rhubarb bar. However, my favorite stand might be the man who wears a beehive hat and sells honey every weekend, all season long.


While the summer definitely boasts its own assets (strawberries and sunflowers), the fall atmosphere at the farmers market is something akin to sacred for me. All the vegetables are coming to an end, which means the entire market is flooded with them – perfect for me!


Consequentially, I’ve been making a lot of foods with veggies in them – who would’ve guessed?! I just can’t beat making zucchini bread out of the largest zucchini I have ever seen, for which I only paid a dollar. One stand has green, red, and yellow chili peppers hanging from all around the tent.


The baskets of carrots, all lined up, just look too good to pass up. So here we are – one of my favorite foods of all time.


I made a few alterations to the original recipe by reducing the amount of sugar and swapping out white flour for whole wheat flour. I also omitted walnuts in place of raisins, but feel free to put any sort of fruit or nut in it – they all go pretty well together! Additionally, feel free to make a cream cheese frosting. I opted not to, but it would certainly make it more of a dessert as opposed to a sweet bread.

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Banana Peanut-Butter “Ice Cream”

Hello again, my cute food-blog readers!

I’m a college student, and on top of that both my majors are humanities related.  This can only mean one thing: endless papers.  I currently no longer resemble a human being.  I have been broken down into a pen-holding, keyboard-pounding, hair-pulling machine.  My capacity to feel any emotion aside from stress right now is both impressive and concerning. My humor has taken a snarky turn.  It’s truly a sad sight.

But never fear!  I have the simplest recipe for you and all your problems, school-related or otherwise!

This, my friends, is banana peanut butter “ice cream.” Read the rest of this entry »

Lemon Blueberry Bars

I’m going to start my first recipe with a confession: it took me a while to appreciate the taste of lemon.  I got along well with most other citrus fruits, but I admittedly have a sweet tooth, and the zesty taste of lemon was always too bitter for my liking.

Luckily, I’ve had a turnaround over the past year, and now can’t get enough of it.  Lemon in my water.  Lemon on my sole.  Lemon-scented hand lotion.  Lemon sorbet and lemon starbursts.  I really never thought I’d see the day.  Also, there’s something about cool, mellow lemon that pairs perfectly with warm breezes and showing a little skin finally.  It’s starting to warm up here in Madison, and I’m looking forward to an entire week of sunny, 60 degree weather.  To celebrate, and prepare, I made a batch of lemon blueberry bars to stash in my fridge.  So tart, so tasty, and a breeze to make.  They’re a perfect breakfast, lunch or dessert.  In fact, they’re perfect to eat whenever, really.  And by that, I mean all the time for every meal forever.  Don’t say I didn’t warn you that they’ll be gone in 24 hours, and your friends will find you in a mellowed-out, lemon induced-coma.  You can thank me later.

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