Jessica Merchant's Blog, page 316

Bourbon Caramel Mascarpone Dip.

I’m feeling super 1992 with my caramel apple dip today!

And it’s technically my second dip of the week, but it’s so warranted. Give me ALL the apples!

If you haven’t figured it out by now, this is my take on the old school caramel cream cheese apple dip from the 90s. Or 80s. Or whenever! I think I ate it most in the 90s. This is kind of like how I updated my mom’s veggie pizza. I wanted to give it a slightly more modern twist. Something fancy.

And make it even more DELISH.

Our creamy base is simply mascarpone, sugar and vanilla. I could eat that stuff with a spoon. It’s a freaking dream. Just go ahead and spread it on a cracker while you’re at it.

The caramel? It’s my bourbon caramel and it is INSANE. Slightly salty, bourbony caramel ribbons on top of that mascarpone is basically everything I want to eat in the fall.

Or at least – dip my apples in to.

On top, I did some chopped roasted cashews instead of the regular peanuts that usually blanket the caramel.

Oh my word. It is SO GOOD.

It’s rich, so you only need a little bit.

This dip also reignited my obsession with granny smith apples. I’ve eaten one every single day and the tartness is just perfect. I’m mostly a honeycrisp or gala girl but those green ones… ooooh. Something about them is right on par with the flavors right now. And they are tart enough that they cut the sweetness of this dip, which is… let’s just call it: dessert.

Also just trying to figure out if we can make this breakfast or a snack. Yes?

Print Recipe





Did you make this recipe? Leave a review »







Bourbon Caramel Mascarpone Dip

Yield: serves a crowd

Ingredients:

bourbon caramel

1 cup brown sugar
1/3 cup bourbon
1/4 cup unsalted butter
1/4 cup heavy cream
1 tablespoon vanilla extract
1/4 teaspoon salt

dip

12 ounces mascarpone cheese, softened
3 tablespoons powdered sugar
1 teaspoon vanilla extract
2/3 cup bourbon caramel
3/4 cup roasted, salted cashews, coarsely chopped
a pinch of cinnamon, for sprinklng
4 granny smith apples, sliced



Directions:

bourbon caramel

Combine all the ingredients in a saucepan over medium-low heat. Whisk to combine, then cook and stir until the mixture is bubbling. Cook for 5 to 6 minutes until it slightly thickens and is smooth. Remove from heat and let it cool to room temperature – it will thicken as it cools!

dip

While the caramel is cooling, stir together the mascarpone cheese, sugar and vanilla extract until combined and smooth. Spread it in an 8 or 9-inch pie dish. Place it in the fridge for 30 minutes. By this time, the caramel should be close to room temperature. Pour the caramel on top of the mascarpone layer and place it back in the fridge for 1 hour.

After 1 hour, sprinkle the cashews on top. Add a sprinkle of cinnamon. Drizzle on the extra caramel if you’d like. Serve with sliced apples!

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

Makes me happier than I can stand.

The post Bourbon Caramel Mascarpone Dip. appeared first on How Sweet Eats.

Tuesday Things.

1. I know we’re in the last week of summer, but look at these granola and no churn banana bars! OMG.

2. Did you see that Henri Bendel is closing?! For some reason that makes me so sad. It kind of reminds me of my high school class trip to NYC.

3. With that being said, I am READY for pumpkins and all things fall. Um, I was even looking at Christmas decor this past weekend. Something about having kids makes me more excited than usual. I also want to decorate our bedroom.

4. TV things! Okay so we’ve been watching Jack Ryan on amazon prime and oh my, John Krasinski, oh my! Eddie was instantly into it but it took me a minute, admittedly. He says it’s what Homeland wishes it was – ha. He’s hated Homeland ever since the second season, BUT OH WELL. It’s good! I’m kind of hooked on it. We’re almost done and have one episode to go. Other than that, I’m waiting on new shows! Are you interested in a Million Little Things? Looks good, but like maybe it’s trying to be another This Is Us?

5. I found this on Tracy’s friday list and it is EVERYTHING: how to eat like a human when you work from home.

6. Anthropologie is usually my go-to place for fun dishes and glassware (regular life and blog props, it’s a thing), but some of the things they have right now? I swear that my mom has the same glasses in her basement from 1971. Everything is new again! I can’t wait until my kids say this about avocado toast or something.

7. The Emmy’s fashion?! I was going crazy over Jessica Biel’s dress. And, um, hello – I need Leslie Jones’ pantsuit. It was basically a unicorn and had my name all over it. And did you see the proposal?! GAH!

8. The museums of instagram? What a phenomenon. Not gonna lie – I’m always wanting to go to one. Like the ice cream sprinkles one.

9. We’re going apple picking this weekend, so hit with me all of your apple favorites. I’m thinking a galette and something caramely appley.

The post Tuesday Things. appeared first on How Sweet Eats.

Ricotta and Tomato Jam Jar.

This is SO not what you think. A ricotta jam jar?

I mean, what is it?

I’ll tell you what it is.

It’s not just jam. It’s like a snack in jar. It’s a ricotta jam jar snack!

Creamy ricotta. Topped with a light layer of pesto. Topped with a quick tomato jam. The perfect combination of sweet and savory. Eaten with crunchy, salted toasted baguette slices.

Yes, that’s what it is. An amazing snack (or heck, the way we’ve been eating it, a meal) in a jar. One you can make for an appetizer or take to a party and it’s to die for. Seriously!

And yep, this is weird, because I shared salads in a jar on Friday. Completely unintentional and unrelated. But I mean, quite serendipitous if you happen to be buying jars!

So here’s something wild. This is also the second recipe in one week that I’m sharing based on an experience at Nordstrom café. HA!

Either I need to get out more or… I just keep ordering the right things off of the menu. Why are their meals so good?

This very rarely happens, but I had this on Friday afternoon, tested it on Saturday and am sharing it today. I bumped a cider pork chop recipe just FOR THIS.

Because it.is.life.

It may very well be in the top ten of snacks I’ve tasted. EVER.

This was on the specials page when we ate at Nordstrom Café on Friday afternoon and Lacy was like, we HAVE TO GET IT. It was unreal. And once we started eating it, I soon realized that I had all of the components on my blog, like all of the recipes already written and tested, to throw it together and make a dream come true.

Yeah, I’m kind of cheating. This isn’t rocket science here and I basically combined a bunch of recipes I already have to layer together this delicious jar. But you have to try it.

Because holy cow. This tastes like heaven.

Also. Can you believe it’s the last week of summer? I can and I can’t, which I’m sure you have gathered considering I’ve written that sentence like 14 times in the last two weeks. To celebrate the end of this season, I had to share this fabulous mess TODAY so you can use your garden haul.

All the juicy, perfect tomatoes.

The piles of basil that you probably had piled up for pesto anyway.

And ricotta cheese, whipped and smooth and creamy. Practically soft serve.

Oh and bread. Because, duh.

Another thing. And don’t slap me when I say this.

But this is going to be my holiday appetizer. Oh heck yes, it is. It’s red, green and white!

This recipe does double duty.

It’s easy. Perfect for the holidays. You can still buy basil for pesto or buy it jarred in the winter. You can make the tomato jam ahead of time. Assemble and serve and appear all fancy because of this app in a jar.

However. It’s delicious and perfect for right now, because all of the ingredients are peaking in season and they are ripe and taste their best.

THIS is the best way to live up the end of the summer, if I do say so.

Print Recipe





Did you make this recipe? Leave a review »







Ricotta and Tomato Jam Jar

Yield: 1 jar serves about 4 as a snack

Total Time: 30 minutes

Ingredients:

for each jar

1 baguette, sliced
3 tablespoons olive oil
pinch of sea salt
sprinkle of garlic powder
1/3 to 1/2 cup ricotta cheese
3 to 4 tablespoons pesto
1/4 cup quick tomato jam
a hand of fresh herbs (basil or oregano)

quick tomato jam

1 1/2 cups whole cherry tomatoes
2 garlic cloves, minced
2 tablespoons sugar
2 tablespoons fresh lime juice
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

pesto

4 cups fresh basil
1/2 cup asiago cheese
1/4 cup toasted pine nuts
3 garlic cloves
1/2 to 3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes



Directions:

As a note, of course you can just use store-bought everything! I included all the recipes for my favorites above, but if you only have time to grab store bought ingredients, it still tastes good.

Preheat the oven to 400 degrees F. Slice a baguette into thin slices. Place the slices on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and garlic powder. Bake for 10 to 12 minutes, until golden and crunchy.

While the baguette is toasting, place the ricotta cheese in a food processor and blend until creamy and smooth. Scoop it into a jar. I like to use these .25 liter weck jars.

Add the pesto on top. Add the tomato jam (make sure it is cool) on top of that. Sprinkle with fresh herbs. Serve with the toasts! DEVOUR.

quick tomato jam

Heat a saucepan over medium heat and add the tomatoes, garlic, sugar, lime juice and vinegar. Stir often, cooking until the tomatoes begin to burst. Continue to cook as the mixture bubbles and the tomatoes break down, using a wooden spoon to break them apart if needed, about 10 to 15 minutes.

If you want the mixture to stay chunk, keep it as it. If you want it smooth, carefully transfer it to a food processor or blender. Blend until pureed. Pour into a jar and let sit at room temperature until the mixture cools completely. It will thicken more as it cools. Once cool, store in a sealed container in the fridge.

pesto

To make the pesto, combine the basil, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.

As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

Seriously, I don’t know what I even did before a ricotta jam jar.

The post Ricotta and Tomato Jam Jar. appeared first on How Sweet Eats.

On Blogging: Building an Audience.

[You guys! This past week marked nine years of blogging here at howsweeteats. That means that I’m currently working on my TENTH year! I figured it was high time to answer all the questions you’ve asked me over the years about starting/maintaining a blog and what goes into it. ENJOY! xo]

Okay, so you’ve asked. I should warn you! This post is loooong. If you’re a blogger or interested in starting a blog, this is for you!

It’s basically like we are sitting down to lunch and I’m telling you exactly how I’ve done this job. I’m absolutely not an expert. I’ve definitely put this type of post off for, well… close to a decade. You certainly don’t have to follow my advice! I’m just giving you what works for me.

See.

I suffer from this issue – probably called “being a brat syndrome” – where if I don’t want to do something, I just don’t do it. Or well, I loathe doing it. Maybe it’s the crazy scorpio in me or the fact that I’m just weirdly passionate, but I have to love love love what I’m doing. Like LOVE it. Or else, I’m over it.

Like when I was in college. Pretty good student all my life, up until econ my freshman year. I got a D. And I didn’t even care. I hated it and could not stand it. There was no way I was wasting my time on it. That was my mindset.

Yes, I realize this is terrible (and I sure hope my children don’t inherit this nor am I teaching this kind of behavior – and of course my parents did NOT condone it!) but it is the truth.

And I tell you this because this should tell you how much I absolutely adore blogging. I love it.

I seriously, gigantically adore it. And it’s probably one of the reasons that I’ve had a bit of success with it.

When I love something? I’m the lunatic that gives 765%.

And I know how lucky I am. I am so grateful that I have this space and that this is actually a job for me. I am so appreciative of YOU coming here!

And while I’ve very grateful, this space is here because I have spent the last almost-decade working on it every single day. Yes, every single day. Yes, even on the days when I have given birth to my children or had the flu. And I wouldn’t have it any other way. I have worked my butt off for what I want on this site. And that’s what this is all about – I’m going to write this series and share everything I can about blogging here at howsweeteats!

ALL THE SECRETS.

That title is a lie. Because! I don’t have “secrets” when it comes to blogging and getting people to read my blog. If you’ve ever emailed me for advice on building an audience, you probably know this. Because when I’m approached about the topic, I often spill my guts like a psychopath to this stranger that doesn’t even know me.

I tell people exactly how I’ve built my blog because it’s not a secret.

In fact, I’ve had other bloggers tell me that I shouldn’t be “giving out so much advice” to those who ask me. I’ve even had family members say that.

Um, what? First, it’s not a secret. It’s just what I do. There’s enough space for everyone and – guess what? I still remember back when I asked bloggers for advice and they wouldn’t share it.

So I will FOREVER share my personal advice when it comes to blogging and what’s worked for me.

I’m an open book. I love to share what has worked for me. I could talk about it for hours and I will answer any question you ask.

The most important thing? Create the kind of content that YOU like. This is all I do. I only create content that I enjoy. That is why you don’t see me repeating my old content on here. I like to read new content and get weirdly creepily into a life of someone on the internet that I don’t know. I like to share my beauty favorites. I like to share my favorite light reads. I have this whole other section here on my blog that half of you don’t even know about it, just so I can ramble on about whatever I want to ramble about and use it as a diary.

The second most important thing? I never started a blog with the intentions of making money or “building an audience” or anything like that. That barely existed back then. I started and continued because I freakishly loved it. Most people today don’t have that luxury – the luxury of starting a blog in a naïve state and continuing because you love it. Nope. Almost immediately when you start,  you’re probably googling “starting a blog,” and you realize that people are making money and have 87 billion Instagram followers and you’re like HOW. It just spirals from there.

GETTING READERS AND STUFF LIKE THAT

Building an audience is such an odd thing to me, because I never set out to build anything. I didn’t know blogging could be a JOB (can we all take a moment for this please… I’m dead) and then even when I realized it could, I wasn’t necessarily trying to BUILD. But alas, this is what you asked about, so here I am.

For me, it comes down to two things: consistency and connection.

Sounds super cliché, right? Well, it is.

It’s no secret that I post a lot of content. First, I post a lot of content because I love to do so. I love creating and sharing content. One day, I might not. And I assure you that when that day comes, I will stop.

But that’s not now. I love what I do.

SHOWING UP

Consistency is key. There is a LOT of freaking content on the internet these days. I’m just being honest: if you’re only posting once a week (and let’s just get this out of the way early: by “posting” this could mean on a blog, on insta, insta stories, youtube, etc – whatever your preferred platform is) when you just start out, how can anyone find you? How can you stand out in a sea of content? It’s really difficult and unless you’re doing something cool/awesome/new/different, you probably can’t.

Think about your BFF. Your person. Someone you chat with all the time. I talk to Lacy and Eddie a billion times per day. About stupid things. About serious things. About what’s going on in the world that day. About all the things. If we only talked once a week, we probably wouldn’t be that close. And well, if I only talked to Eddie once a week… ha. You get it.

Be open and genuine. Be yourself. Share what you feel like sharing – honestly sharing, about your life and yourself. You will find your people this way.

I think all the cool young kids are calling it a tribe. You will find your tribe.

You just have to be consistent. I think it’s important to try and connect almost every single day on some form of social media. But whatever you decide you can commit to, it should be consistent. Three days a week? Great. Start there.

And you know what? It has to be consistent for a long time. Like a LONG time.

Daily, I receive tons of messages about growing a brand and an audience. The thing is that I have been growing this for almost TEN YEARS!! It takes time. No “big thing” ever happened for me. A celebrity didn’t shout out my blog, I wasn’t featured on GMA or anything. I don’t have connections. I don’t live in NYC or LA so I don’t even have accidental blog connections by location. It was truly just consistent day-in-and-day-out work that made my blog grow. Working on it nonstop.

Of course, I loved it so much that it didn’t feel like work. But that’s a whole other story.

Before I continue, I feel like I’ve got to give a disclaimer for all my mamas out there. I receive tons of questions about how I do this with kids. I feel that it’s important for me to stress that I did this for SEVEN years before I had kids. I did this for a super long time. I already had a groove. I had become very efficient. I had researched everything. This was my full time job, making an income, helping to support us. I had written a book already. I was immersed in this blog life, if you will.

I know exactly what has to be done, when, and how. I know what I need to do and if it means three baskets of clean laundry go unfolded, so be it. Ultimately, my kids have ended up fitting into this work life with blogging since I did it so long before having them. It’s just like having a job where you work outside the home. I don’t know how other to explain it, other than… I just do it.

And I feel like this is so important to mention because if I tried to start my blog AFTER having kids? I don’t know how it would be today. It definitely wouldn’t be the same. It would be very difficult. I could never do it like how I did it for those seven years before. It was my only priority for a super long time.

SO, THE “AUDIENCE.”

Early on, like… really early on, I decided that I didn’t care about numbers. I really just cared about my readers. That is it.

Want to know why? Because back in 2009 and 2010, when brands started working with bloggers and sending product for review, multiple brands refused to send me product to blog about because they said my numbers weren’t high enough. And in hindsight, all I wanted to do was give them free advertising!

I had literary agents contact me early on, only to also tell me that my “numbers weren’t high enough.”

After a good long while of that, I thought screw it. I’m not doing anything with brands or anything with any other company. I am writing this blog 100% how I want to write it, because I have these readers here actually reading it and that’s who I love and adore.

And that was that. That was when this community really started to grow.

It was the start of my love affair with this community. Sharing recipes and chatting about everything. It made me so incredibly happy. It reinforced that page views are not all that matters.

Now, this is the part where I tell you one thing that is a TOTALLY different subject, but pertains to building an audience and making connections.

Your photos should probably look good. Luckily, you can start with an iPhone today! I couldn’t. I had to teach myself. And I don’t like photography one bit.

I’ll do another post touching on the photography subject. But let’s just say that… if your photos look good? People will start to stick around. Our world is so visual today – the photography is most people’s first impression of your content.

Anyhoo. Moving on.

I’VE NEVER CARED ABOUT SEO. OOOOPS. 

When it comes to building a loyal audience and connecting with my readers, do you know what I don’t give a flying fig about? What I don’t even consider?

SEO.

Yep, that’s right.

Now I know, I know, the blogging gods and guides are going to come after me for giving terrible no good very bad advice. This is probably the worst thing ever to be written on the internet. And frankly, I’m not ignorant. I do KNOW that today, in a community that is large (some would say saturated – eh, I don’t always agree), in order to get noticed and get some sort of traction, SEO is important. I get this. I know it. If you’re starting out, follow all the SEO practices. Just do it! It’s easy, because you’re starting and you don’t know any better.

For me, here’s the thing. SEO requires some weirdo things that just don’t go or flow with my writing style. And by “writing style” I simply mean that I sit down at the computer, write whatever the heck is on my mind, pour out my thoughts regardless of how jumbled they are, proofread for typos two or three times and inevitably end up missing a ton, then hit publish.

Having to include larger paragraph headings, writing out a keyword multiple times, including key phrases to make google happy and searching for key words or ad words or whatever the heck words – it just feels so… unnatural to me. Not genuine. I hate it. Honestly, I hate it. I like to sit down and write as if I’m talking to a friend. Write like it’s my diary. Like I’m talking to you! That’s the only way I enjoy it. And I don’t want some SEO rules to determine how I’m writing out the actual thoughts in my brain.

While this may be the worst advice ever given on the internet, it’s important for me. I have always been my true and genuine self on this blog because of it – that matters in my writing. The writing is my favorite part. No one and nothing is going to dictate how I’m “talking” to you guys day in and day out, and I believe that has led to a greater connection for us.

All this to say that… you probably SHOULD do something with SEO. What I mean by not caring about it? Is that I don’t thinking have perfect SEO is the best way to gain a loyal following. Writing your heart out will!

I WRITE THROUGH THE CRAP (errr, the uninspiring moments) FOR THE CONNECTION.

This is another important thing for me, because writing is my favorite part of all of this. I realize that if you’re new, that may come as a shock. I don’t write any literary works of art over here, and since having kids, I know that my writing has lacked a bit. But that’s what I do on this blog – JUST KEEP WRITING. I keep writing, through the good and the bad writing and the awful and embarrassing and ridiculous and rambling writing because that’s how I get through it. Yep, this is my job so it should be semi-professional but it’s also kind of like my daily journal in a way that ended up being my job accidentally on purpose.

I’m the kind of person who is uninspired by taking breaks. I mean, normal breaks – sure, that’s great. They are refreshing. But like, if I “can’t get in the groove” of writing a blog post, and I decide to take a break? It could be WEEKS before I actually “feel” like I have something worthy of writing. You know? I mean, maybe I’d just never come back to write again. And then I’d get all stuck in my head about how it had been so long since I’d come back. It would be a vicious cycle.

If I had followed that tactic, I probably would have quit a long time ago. You just have to sit down and do it. Do the parts that you don’t love (for me, photography!) and the parts that are hard even when you do love them.

So, what I’m trying to say – and, to make a long story, well… longer, I believe that you push through for the connection. Keep writing and telling your story, in whatever way works for you.

That really brings together the whole consistency and connection thing for me. In being consistent with my writing, I’ve been able to connect with so many people.

BE VISIBLE BY SHARING CONSTANTLY.

Well. I don’t mean to be all UP IN YOUR FACE.

Another thing that I stand by that many, many, many people don’t believe in – is staying consistent by posting often. Maybe you don’t need to share three recipes a week these days to build a following. But guess what? There are people out there who are still posting something six and seven days a week. They are staying in your face! By posting often – whether it’s on a blog, Instagram, facebook – whatever, you become a friend. Yep, that sounds ridiculous. But it’s 2018 guys. And 2018 is ridiculous.

By posting on a platform often, you have content that can be featured. It can be featured by online publications, bigger instagram accounts, by other bloggers – all of that.

Example: there are a handful of blogs that I just adore. I love the writing. I’m inspired by the photos and want to eat every recipe. I’m even invested in their lives – when they share, that is. And they go weeks without posting on their blog or on instagram and I actually forget about them. Not because I’m a terrible person (let’s hope?) but because there is so much content in my face that after a day or two, there is new content to consume and move on to. It’s just a fact of life.

It’s a fact of 2018!

JOIN THE OFFICE HAPPY HOUR.

There is one part of connection that I believe is vital to building an audience. And that is networking with your peers and coworkers. Otherwise known as… other bloggers. Other bloggers in your space, other bloggers not in your space.

If you are a blogger who has been around forever or if you’re a reader who has been an avid blog reader forever, then you know. YOU KNOW. It’s embarrassing how much you know.

You know how many blogs I used to comment on.

Bloggers loooove comments. Comments are still treasured by bloggers. It’s one of the reasons that I try to respond to every comment on every platform every day. I SEE YOU! THANK YOU! Thank you for being here. It literally means the world to me.

Back when I started this blog, commenting on blogs was a big deal. Instagram didn’t exist. Neither did pinterest – I don’t even think facebook fan pages existed yet. Commenting on blogs was basically THEEEE social media of 2009. And it made it easy for readers to find you.

Here’s the deal. I did comment on a shit ton of blogs. I mean, hundreds a day. It wasn’t JUST because I was trying to gain traction for my own blog. Yes, of course it helped. But I commented for a few reasons. First, I was absolutely miserable and deeply depressed at a job where I had NOTHING to do but answer an occasional phone call. I sat in front of a computer with Google Reader open (oh the good old days) and read blogs all day long. Blogs saved me. They made me feel like I had friends at work! They made me feel like I wasn’t so alone and miserable! I made friends. I loved these bloggers’ stories. I loved to read their writing and keep up with their lives.

So I left comments because it was a way to participate in the community. It was a way to show other bloggers’ my appreciation for the work they put into a post (because, holy crap, if you’re not a blogger you have no idea how much work goes into a post!) and yes, it was also a way to “get my name out there.”

A lot of those blogs that I commented on? I’m friends with those people today. I developed amazing relationships and connections with incredible people through commenting on other blogs.

I also gained some readership from people seeing my name in the comments. At that time, that was really one of the only ways to discover other blogs.

I tell you this rambly, drawn out story because it does have a point. This is still a really big way to get your “name” out there as a blogger (or… the dreaded word, INFLUENCER) and build an audience. But it’s also a great way to participate in your community and make “work friends” (haha).

Show some love, share some love.

Obviously things are different today. While I still very much believe in commenting on actual BLOGS (we love them! Please keep commenting!), Instagram interaction is probably the most important right now. You know?

And not to be the bearer of bad news, but commenting on a few Instagram posts for 10 days is not the answer to this. I commented on tons of blogs for YEARS. For well over five years. Five+ years, daily commenting on other blogs. The only reason my commenting took a back seat is because I had released my first book and shortly after, had Max, and then my whole life shifted and I had to prioritize a bit more. However, I often take a few days a month and comment on multiple blogs just to show my appreciation for how hard those bloggers are working.

And oh p.s. while I adore all blog comments here (seriously I love you so much!), it’s not WHY I write. I would still write this blog even if no one ever read it. Because I can’t do anything until my brain is clear of all these words! Clearly, 3536 words in. I’m the worst.

ON A CONNECTION FAIL. KIND OF.

Because I am a product of this internet generation and an oversharer, I’ll tell you about how I feel that I’ve missed some connection here on the blog.

I really feel as though I’ve missed connection in the mom/baby/kid space.

I mean, sure, I have this baby page over here. Pour my heart out into it – at least once a month. I rarely direct anyone to it and it doesn’t even go through my RSS feed. And that’s because back when I was pregnant with Max, I had some comments from readers that basically said “please don’t turn into a mommy blogger!”

I mean, I get it. I never took offense. Getting pregnant with Max was kind of a surprise for us and I wasn’t reading any mom blogs or kid stuff at the time – I didn’t have much interest in that either. I also feared every time one of my favorite bloggers got pregnant – the ones who I really clicked with because we were in the same stage of life – that they would change and their blogs would change.

Well. DUH! Of course they would change. That is life. Life is about changing.

While I never had any plans to turn into a mommy blogger and I can’t imagine ever basing my business on the behaviors of my children, I still had blogged about my personal life for nearly a decade.

And I took those comments to HEART.

The first year or so that Max was here, I definitely struggled with my writing content because I was so afraid (and, well, exhausted) to even MENTION things about being a mom or having kids, for fear of ostracizing the community that I had spent so much time creating here.

And that’s crazy, because I write a lot about my life and when I read someone’s blog, I’m usually very invested in their whole life. Even with the changes!

I wish that I had (to be oh-so cliche) followed my heart and weaved it more into my writing. Always follow your gut!

I’M FINALLY FINISHED WRITING THIS, THANK GOD.

I don’t mean to sound flippant AT ALL about being consistent and building a connection. Of course, once I was into blogging and realizing it was an actual THING – and working on building my audience and writing books and all that, I’ve been strategic about things.

By strategic, I just mean that I bridge the gap between what we all love here on the blog. The things WE love. I want to create the kind of content that my readers enjoy. I only get the opportunity to do this because of my readers.

I listen to my readers (you guys!) on what you want to see more of. And I combine that with what I want to make more of. I find a happy balance.

To quickly summarize my almost 4000 word brain dump (SORRY! Oh wait, not sorry, I’m trying to stop saying I’m sorry! And I’m failing.) this is what I feel works, especially for new bloggers:

Be consistent and post content (on at least one platform of your choice) OFTEN.
Be genuine in what you share. You will find your people this way.
“Network” with other bloggers. Make office friends. Genuine friendships and connections. No fake crap.
Be patient. It’s the worst part. But guess what? I’m being patient (I mean, trying to) ten years in.
Work harder than everyone else. That’s what I’ve always said. Whatever that means to you.

Okay. I’m officially tapping out at 4096+ words. Ask me whatever questions you’d like down in the comments! I’m here for it.

Oh an next up… the comparison trap. And how to get out of it. I’m hoping I figure out the answer by next month. I’ll be sharing all sorts of things in this series (my take on photography, how to stay consistent, how to get over burn out, etc), but if there is something specific you want to know, leave it below!

The post On Blogging: Building an Audience. appeared first on How Sweet Eats.

Currently Crushing On.

It’s hard to believe that we are entering the last official week of summer. Crazy!

I hope you have a fantastic weekend and eat all the s’mores, drink all the rosé and maybe jump in a pool one more time.

This past week, I shared a bunch of our kid/baby favorites. Along with a 10 month update on Emilia (I mean… speaking of crazy)!

Also, fun Sweet Peas Meals news! Our menu service is accepting new members right now – but only until this coming Friday. We’re offering some super fun bonuses if you sign up now!

xoxoxo

Favorites of the week:

indoor pumpkin s’mores!! it’s time.

dying over this one pot hatch chile mac and cheese.

never going to say no to a breakfast taco.

. sounds so good.

craving all of this vegetable skillet lasagna.

chamomile blackberry ice cream?! interesting.

look at this linguine with clam sauce. whoa.

very into this dessert cheese board.

this concord grape blackberry bourbon fizz. omg.

chicken tinga tacos! i love these.

the best chewy chocolate chip cookies! get it.

The post Currently Crushing On. appeared first on How Sweet Eats.

Greek Orzo Salad in a Jar.

Salad in a jar, why must you be a thing?

I am freakishly obsessed with this salad. Freakishly! Which is crazy since it’s just a salad. I don’t know what it is about things in a JAR that make us lose our minds, but this? I’m losing my mind. Losing it over the salad in a jar. It’s just so easy and flavorful and perfect for when you’re on the go.

This salad right here? It’s going to make your week SO much easier.

I’ve shared all sorts of Greek-inspired things here on the blog. I have my most favorite greek salad ever and that’s where I started with this.

Since I’m still on this thing where I’m trying to find really great lunches, I had to go for the jar option. Something to prep ahead. I rarely like lunches when they are prepped ahead (I mean, I eat them, but I’m just rather… MEH about whatever I made) but these are a GAME CHANGER.

Total game changer. I swear.

And it’s not just because it’s a salad in a jar. It’s the whole flavor thing. Trust.

Here’s the thing. I use a bit of chickpeas AND whole wheat orzo. Not a ton of either – just a little of both for that whole texture thing. Like a few tablespoons of the orzo and then a ¼ cup or so of the beans. I find that this is crucial to the texture and it makes it INSANELY satisfying. Like ridiculously satisfying.

And the best part is that YOU can be the one to decide how much you want. Do you want to use a large jar and have a little more orzo and beans for something super filling? Or do you want a smaller jar for a smaller serving size? Do you want to eat this straight out of the jar, all mixed up – or do you want to pour it over greens for a powerhouse salad that is incredible?

Your call!

The other thing! I left one of these jars in my fridge for four days. Yep, four days.

I poured it out into a bowl and ate it in my car like a nutjob (so I wouldn’t make other bad choices… aka, Starbucks drive thru) and it was still DELISH. The only thing that got semi-funky was the cucumber and I mean, it was barely soft. And that was only probably because it was stuffed between the roasted peppers and the olives!

The kicker.

The kicker is that you must put your dressing on the bottom, and you have to put something “in” it that won’t soak it all up. I went with the feta and then the chickpeas next.

This basically means that once you go to eat your salad, you have marinated feta and chickpeas.

I mean…

This just keeps getting better and better!!

Now of course, you don’t HAVE to put the dang salad in a jar. Make all the components and put them in one large salad to serve at dinner or at a party or at your own lunchtime thing. I like the idea of doing the jar prep because there ARE a lot of ingredients and components that go into this. And I wouldn’t recommended leaving any of them out because they are all super delish. They all add to the fantastic flavor.

Jars. When it comes to jars, I’m definitely partial to Weck jars. I love this medium-ish size and this larger size. Both have the clasps and I like this SO much more than the ball jars with lids that screw on.

Throw everything in there, store it in the fridge and you have the BEST LUNCH EVER.

Print Recipe





Did you make this recipe? Leave a review »







Greek Orzo Salad in a Jar

Yield: makes 4 jars

Total Time: 35 minutes

Ingredients:

dressing

1/4 cup red wine vinegar
3 tablespoons lemon juice
1 1/2 tablespoons honey
2 garlic cloves, finely minced or pressed
1/2 teaspoon dill weed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup extra virgin olive oil

salad in a jar

1 cup cooked whole wheat orzo (you can use leftovers, make it the night before, etc!)
1/2 cup crumbled feta cheese
1 cup chickpeas
1/2 cup chopped roasted red peppers
1/2 cup diced cucumbers
1/2 cup sliced kalamata olives
1 cup sliced grape tomatoes
1/2 cup pickled onions
fresh herbs for garnish



Directions:

dressing

In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill, oregano, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

salad in a jar

If you haven’t cooked the orzo yet, make it according to the directions on the package.

Have your jars ready to go and have everything chopped and pepper before assembly. Makes it much easier!

To build the salad, add 3 or 4 tablespoons of the dressing into the bottom of the jar. To each jar, add in about 2 tablespoons feta cheese, 1/4 cup chickpeas, 2 tablespoons roasted peppers, cucumbers and olives, a handful of fresh sliced tomatoes, some pickled red onions and fresh herbs. Top that with 2 to 3 tablespoons of cooked orzo (or more if you’d like!). Cover the jar and stick it in the fridge.

When you’re ready to eat, you can pour the salad over lettuce, or throw it in a bowl itself and go to town. Have salt and pepper on hand if you need it – I find this to have enough flavor az is!

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

The happiest sight.

The post Greek Orzo Salad in a Jar. appeared first on How Sweet Eats.

Apple Cinnamon Oatmeal Latte.

Welcome to the world of the apple cinnamon oatmeal latte.

I know, this might be the best universe ever.

YEP. We’re doing it again! Another oatmeal latte, but this time? We’re taking it back old-school and making a flavor that I ate all the time as a kid.

P.S. be prepared for the onslaught of apple drinks and cocktails this month and next because they are just so good. I can’t stop!

So many of you have made the original latte. It’s a popular recipe here on the blog and I constantly see photos of you guys making them on Instagram! It was such a strange concept to me at first. And I think the first time anyone comes across the oatmeal latte, you’re like… HMMMM. WHAT IS THIS?

But then curiosity gets the best of you and you try it and you’re HOOKED. That’s the only way to put it. Satisfying and caffeinating. Like we need anything else in life.

(Spoiler alert: we don’t!)

If you’ve been following the blog for awhile, you know that ANY time I share any sort of oatmeal, I ramble on about my freakish love for Quaker instant oat packets. While I was quite partial to peaches and cream (and it’s more difficult to find sister, strawberries and cream), really ANY version would work in the mornings before school. My mom always bought apple cinnamon as well as maple brown sugar because they were my brothers’ faves.

And the worst part of this whole mess was that I’d even eat the oatmeal packets… DRY.

Yep. Dry.

Apple cinnamon was my favorite dry version because the dried apple chunks were delish!

Weird AF, I know.

Ever since I shared the original oatmeal latte, I’ve played with flavors. I’ve really loved playing with espresso flavors too. And things can easily get too weird if you mess with the oatmeal too much (for instance, I actually didn’t like banana in it) because when it is combined with the espresso… you know.

There needs to be a limit.

Oddly enough, when I tried it with apple? UMMMM omg. It was fan-freaking-tastic. I think it’s because the apple softens but it doesn’t totally melt like the banana does. If that makes sense. It’s super flavorful and even MORE satisfying!

Topped with a little granola? I swear. It’s wonderful.

And I almost waited to share it until next week or the week after, buuuuut it’s been so gloomy and gray here, that I’ve officially deemed it “warm breakfast weather.”

Time to start here!

Print Recipe





Did you make this recipe? Leave a review »







Apple Cinnamon Oatmeal Latte

Yield: serves 2

Total Time: 20 minutes

Ingredients:

1 cup old fashioned oats
2 1/2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 apple, grated
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 (or 4!) shots of freshly brewed espresso
granola, pepitas or nuts for topping



Directions:

Place the oats and 1 1/2 cups of milk in a saucepan over medium-low heat. Add the salt and cinnamon. Stir to combine. In the meantime, froth or steam the remaining 1 cup of milk. Add about 3/4 cup of the steamed, frothed milk to the oats. Stir in the grated apple. Cook, stirring often, until the oats are super creamy and milky and the apple is softened. Remove from heat. Stir in the remaining milk. Stir in the brown sugar and vanilla extract.

Spoon the oatmeal into two mugs equally. Top each with a shot or 2 of espresso. Finish off with some extra cinnamon and granola or nuts on top. Sip and spoon!

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

That’s one cozy bowl of love.

The post Apple Cinnamon Oatmeal Latte. appeared first on How Sweet Eats.

Roasted Cauliflower with Hummus, Olives and Feta.

That time when you make the roasted cauliflower that you like to eat at the mall.

Yep. It happens.

If you follow me on Instagram, then you see that every few weeks we do a big mall day. It sounds so 90s (okay, it is so 90s), but there is more to it, I swear!

Growing up, every Friday, my mom, aunt, Lacy, Mother Lovett and I would go shopping and spend the ENTIRE day out. Sometimes our brothers would come but most of the time, my grandpa would watch them and it would be a girls’ day. I even remember doing this in kindergarten, when I only had school for half a day. We did it forever!

It was so fun and I swear it ingrained mall shopping in me at a young age. Yes, I realize how seriously ridiculous that sounds. But it wasn’t about buying things, per se. It was really just about the routine or… dare I say it, the ritual of us all going together.

The reason this even matters at all (okay maybe it doesn’t but INDULGE ME) is because this cauliflower dish is my version of the one served at Nordstrom café and it.is.wonderful.

Like so good.

Frankly, it’s not much to look at. Roasted cauliflower (beige) with hummus (beige) and Kalamata olives (eggplant-ish?) does not the most vibrant plate make.

HOWEVER.

The flavor is insane. It’s so much more than you would expect.

The thing is that I have made plenty of recipes that are super delicious but that don’t translate well to photos. They end up being ugly or unappealing.

And I sort of felt like this was one of those, but I couldn’t help it. Because this is so freaking good and I must tell you about it.

There is a richness from the roasted cauliflower, a briney bite from the olives and it all comes together with this creamy hummus. Topped with tangy feta and some herbs or microgreens. Ugh. Totally going to make it again for dinner tonight because it’s addictive. And it works perfectly as a meal, a side dish, lunch or even an app!

Just how much do I love it? A few weeks ago my mom and I were starving after being out all day and not eating. Nordstrom Café was closing but we could still get takeout – and we got this in a takeout box, then I promptly stood over my kitchen sink at home and devoured it. Even though it was cold by that time, it was excellent. These flavors together are dreamy!

Now you know.

Print Recipe





Did you make this recipe? Leave a review »







Roasted Cauliflower with Hummus, Olives and Feta

Yield: serves 4

Total Time: 45 minutes

Ingredients:

1 large head of cauliflower (or 2 small!)
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper
3 tablespoons olive oil
1/2 cup kalamata olives, pitted and sliced
1/4 cup feta cheese
1 handful of fresh herbs or microgreens

hummus 

1 (25-ounce) cans chickpeas, drained and rinsed
1 cup tahini paste
2 garlic cloves, minced
1/2 lemon, juiced
1/2 teaspoon salt
1/2 teaspoon pepper
4 to 5 tablespoons ice water
3 tablespoons olive oil + more for drizzling
fresh herbs for topping



Directions:

Preheat the oven to 425 degrees F.

Slice the cauliflower head into large pieces or simply break it into florets. Place it on a baking sheet.  Sprinkle the minced garlic over the cauliflower. Drizzle with the olive oil. Season the cauliflower with the salt, pepper and red pepper flakes.

Roast the cauliflower for 20 to 25 minutes, until golden brown and toasty. While the cauliflower is roasting, make the hummus.

Once everything is finished, spread some hummus on a plate or in a bowl and top with the cauliflower. Drizzle with a touch of olive oil if desired. Sprinkle with the olives, feta, herbs or microgreens. Serve!

hummus 

Place the chickpeas, tahini, the lemon juice, garlic, salt and pepper in your food processor. Puree until the chickpeas break down and the mixture starts to come together (it probably won’t be smooth at this point!). Make sure to scrape the sides with a spatula. Drizzle in the ice water. Blend it for a minute or two – just let it go! Once the water is in, the hummus should really start to get smooth – if you need a little more water, add it 1 tablespoon at a time. Drizzle in the olive oil. Taste and season with more salt and pepper if necessary.

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

I mean, it’s my kind of mall food.

The post Roasted Cauliflower with Hummus, Olives and Feta. appeared first on How Sweet Eats.

Tuesday Things.

1. With the last four days here being chilly and rainy, I’m actually jumping into pumpkin early. I always wait until after summer really ends but with our weather, it was like I had no choice. I’ve been making the most delish protein pumpkin pancakes and can’t wait to share. OH my gosh.

2. Speaking of breakfast foods, I’m dying over these sourdough belgian waffles. I must must must get to work on a sourdough starter.

3. Have you ever heard of idea debt? Holy cow. I can relate to this so, so much. Is there something you’ve wanted to do, but haven’t done yet – but keep making plans and to-do lists to actually DO it?

4. A new iPhone is supposedly being launched tomorrow… and I need a new one. Are you making the jump?

5. Since my summer fridays series is over, I figured I’d update you here. I absolutely looooved Eleanor Oliphant! It was so good and I could not put it down, even when I’d drop my phone on my face as I fell asleep reading it. What should I read next?

6. We finished Ozark and it was SO good. How fantastic is Ruth? I love her. And I love how the season ended. Ooomph. Haven’t been watching anything else this week. Counting down the days until This is Us, otherwise known as emotional torture.

7. This is my life! I’m not sorry. SO good. Must watch 67 times.

8. It’s my 375th Tuesday Things! Not sure what it says about me that I can ramble about nothing for so many days.

The post Tuesday Things. appeared first on How Sweet Eats.

Crispy Rice Salad with Kale.

I present to you: the crispy rice salad.

The crispy rice salad! If this is how salad is going to be from now on, I am on board. In fact, I’m driving the train.

I’ve never been so excited about a meatless Monday before! Crispy rice salad is blowing.my.mind.

It seems like every September, usually in early September, we have one of THOSE days. One of those days where it’s gloomy and maybe rainy but also slightly chilly. It happened for us this weekend – in fact, it was even in the low 50s on Saturday evening and it just makes you CRAVE fall. It means nothing, because even for the next month or so our temperatures could reach the 80s and 90s. But it was one of those perfect weekends where you could tell fall wasn’t that far off in the distance. And it helped because I burned a Leaves candle nonstop.

Of course.

This salad comes at the perfect time because it’s a little bit like comfort food. It might be my new comfort food. Excellent for the season transition and wonderful for the weeknight when you’re thinking what the heck can I make.

Where do I even start!?

How about the texture. The texture is spot on. If you’re a texture freak like me, then you will go crazy. You crisp up the rice in a skillet and not only is it ridiculously flavorful, it’s crunchy and crisp and chewy.

I threw in lots of kale, because it adds texture too. But also: green veg.

And I went for a little bit of Thai-inspired flavor with some lime and peanuts. You can use leftover rice or you can make rice exactly for this purpose. It’s a win for everyone!

The crazy thing is that this salad? It’s hearty. There isn’t any chicken or shrimp, no beans or beef. But it’s satisfying and filling. Of course you can totally add those things if you’d like. The salad I adapted this from uses an herbed chicken which sounds wonderful. Totally depends on what you’re going for!

I love that it’s kind of sticky and crunchy. It’s a fantastic lunch, leftovers are great – or it can even be some kind of side dish at dinner.

And it’s a flavor bomb. I mean, just look at it? All that flavor. Right there.

Print Recipe





Did you make this recipe? Leave a review »







Crispy Rice Salad with Kale

Yield: serves 2 to 4

Total Time: 35 minutes

Ingredients:

1 1/2 cups long grain white rice
1 bunch lacinato kale, removed from stems and chopped
2 teaspoons olive oil
4 tablespoons coconut oil
1 red bell pepper, diced
1 shallot, diced
3 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
2 green onions, sliced
3 tablespoons chopped peanuts
a bunch of torn cilantro
lime wedges, for spritzing



Directions:

The original recipe calls for rinsing your rice super well and I have done that when making the rice just to make this dish. However, I’ve also used leftover rice, and it’s great too!

Place the kale to a large bowl and massage it with the olive oil. Set it aside.

Place the uncooked rice in a fine mesh strainer and rinse well multiple times. Bring a pot of salted water to a boil and add the rice. Cook the rice for 5 to 6 minutes. Drain the rice – it will be slightly undercooked and thats okay! Place the rice in a bowl.

Heat a large skillet (that has a lid!) over medium heat. Add 2 tablespoons of the coconut oil. Add the peppers and shallots and cook until softened, about 5 minutes. Add in the garlic and cook for 1 minute. Transfer the peppers and shallots to the bowl with the rice. Stir together.

Place the skillet back over medium-high heat. Take the lid from the skillet and wrap it tightly in a large kitchen towel – you want it to be tight so the towel does not catch on fire! This helps any condensation that falls from the lid and it will make the rice super crispy. Add the remaining coconut oil to the skillet. Once hot, add all of the rice mixture and use a wooden spoon to press it into one layer, like a rice cake. Cover with the towel-wrapped lid and cook until the rice is golden and crispy, about 5 to 6 minutes. You can scrap it with a spatula to see. Once that side is browned, you can flip a few parts of the rice cake and crisp the other side. Remove the skillet from the heat, keep it covered with the lid and let it sit for 15 minutes.

In a bowl, whisk together the soy sauce, vinegar and sesame oil.

Take the bowl of kale and scrap out the crispy rice. Gently toss it with the kale. Serve the rice on a plate and drizzle with the soy sauce mixture. Top with green onions, peanuts and cilantro! Spritz with lime and serve.

This will serve 2 generously.

adapted from bon appetit

All images and text ©How Sweet Eats.







Did you make this recipe?

Be sure to follow howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to the howsweeteats facebook page.

I appreciate you so much!

The crunchy bits are life.

The post Crispy Rice Salad with Kale. appeared first on How Sweet Eats.