Speed Bump

While this pumpkin bread is my go to fall recipe, the muffin version is my new favorite. The recipe makes almost 2 dozen muffins - those that don't disappear immediately go in the freezer. They are a great addition to our weekday lunches or for a quick snack on the way to soccer. I really should consider making this recipe a bit healthier (in my spare time) but for now, it is a fave fall treat! Chocolate Chip Pumpkin Bread  Fall is one of my favorite seasons. After a long, hot and sticky summer, I look forward to the chill in the air, seeing bursts of colors in the turning leaves, carving pumpkins, and wearing sweaters! And I love the kitchen to be filled with the smell of cinnamon and pumpkin. This pumpkin bread recipe has become a new seasonal favorite in our house. It is easy to make and utilizes simple ingredients. Plus, it combines pumpkin and chocolate, a perfect combination for fall baking.  I recently made this recipe with Charlie's class a...

I've had this recipe saved in Evernote for a long time and have hesitated to make them because the recipe calls for piping the dough onto the cookie sheets. Just seems like a lot of work for cookies (also why I typically don't use Martha Stewart recipes). When I bake, the recipe needs to be quick and kid-friendly (i.e. there is some margin of error with the recipe as I can't keep track of exactly what the kids are adding and subtracting from the mixing bowl when my head is turned).  I finally made these cookies last night, with the kids, and it was well worth the effort. They are easy to make and the piping just adds a little more time, really not as bad as I thought. Although Martha would not be impressed with my piping technique. If I make them again I might live on the edge and skip the piping. They will still taste delicious and that's what counts in my house. Note: I used a pastry bag without a tip as I don't own any. I've had luck asking the bake...

I need a post-holiday detox. Too much sugar and heavy, fatty foods and too little exercise over the past few weeks. Ugh. I just want healthy, fresh and light - my poor, abused body is craving greens. I made this salad a few weeks ago and it is my new favorite. I modified a kale recipe from O magazine, added quinoa (I used red quinoa) and came up with this easy and satisfying salad. If you've never tried a kale salad, you are in for a treat. Massaging the kale with a little salt and oil is all it needs to soften up and be salad ready. Izzy loved this salad. Just go light on the red pepper and let the kids get their green fix, too! Kale and Quinoa Health Fix Ingredients: 1 pound kale, stemmed and thinly sliced 1/4 tsp sea salt 1 Tbsp plus 1 tsp olive oil 8-10 large Brussels sprouts, trimmed, halved lengthwise, and thinly sliced crosswise 1 clove garlic, minced 1 1/2 Tbsp rice vinegar 1 Tbsp soy sauce 2 tsp toasted sesame oil 1 cup quinoa, cooke...

I haven't posted a recipe here in a long time, and I was completely inspired by these fresh, local peaches and blackberries. A crisp, or crumble, is one of my favorite desserts - easy to make, always delicious. You cannot mess them up - all you need is flavorful fruit to make them turn out great. I like to use peaches and berries in the summer, apples or pears in the fall. My grandmother Helen always made the most delicious apple crisp, so I'm partial to the version of hers that I remember. These are local peaches and blackberries through our CSA, Good Natured Family Farms . The first week we had the peaches from our CSA , we ate them so fast that I never actually used them in a recipe. We had some friends over for dinner during the week and a crisp made the perfect, quick and easy dessert as I already had all the ingredients on hand. One of these days I'll have to attempt a pie. Or maybe not. The easy, somewhat messy looking crisp seems to win...

It's February, post-holiday, winter has set in for months and I'm ready to think about Spring. I haven't posted a recipe in awhile as I think I get burned out during the holidays with all the preparing, cooking, baking, and eating! So what better way to conjure up thoughts of Spring than with the tart and fresh taste of lemons. This Lemon Yogurt Cake turns out great every time.

Thanksgiving always makes me think of my Grandmother Helen. She loved to cook. No, she loved to cook for others. She didn't make fancy things, she didn't try out new recipes with strange ingredients, or look to follow trends. She made traditional recipes - casseroles, pork chops, macaroni and cheese, and pies, always pies. With traditional, family recipes and comfort foods at the center of attention, Thanksgiving was her holiday to shine. Every Thanksgiving my Grandmother and her two nieces, more like sisters as they were close in age, would cook. Everything. My Mom always handled the bird and was the gracious host (no small feat) but all the cooking was done by my Grandmother, Ruth and Janet. I remember the hum of the kitchen before the meal, pots clinking, oven doors opening and closing, instructions being given for stirring the gravy, and laughter, always laughter. A few years ago my Grandmother passed away and Ruth and Janet moved far away and we were left to figure out ...

We are big fans of the food blog The Fresh Fridge. Local to Kansas City, Megan posts some great healthy and easy recipes. Check out our guest post on Ryan's Brussels Sprouts recipe and other tasty recipes on the Fresh Fridge: Rroasted Brussels Sprouts with Cranberries and Hazlenuts Thanks Megan!

We've been on an Indian food kick lately. Spicy, fragrant, and filling - perfect for chilly fall nights. We're completely hooked on Kansas City's new Chai Shai restaurant for a quick fix. But this recipe for Chana Masala is easy to make at home and is currently on our menu list about every other week. If you've never made Indian food at home, this is a good place to start.

Fall is one of my favorite seasons. After a long, hot and sticky summer, I look forward to the chill in the air, seeing bursts of colors in the turning leaves, carving pumpkins, and wearing sweaters!  And I love the kitchen to be filled with the smell of cinnamon and pumpkin. T his pumpkin bread recipe has become a new seasonal favorite in our house. It is easy to make and utilizes simple ingredients. Plus, it combines pumpkin and chocolate, a perfect combination for fall baking. I recently made this recipe with Charlie's class at school. They have been talking about pumpkins and using them for different activities in class. Baking with 12 two-year olds is a little different than just baking with Charlie! It was really fun -  I will post some pics of my adventure soon. This recipe isn't real spicy and I think that makes it very kid friendly. Plus, there are lots of chocolate chips! 

I have been making this chocolate banana bread forever. Ok, not forever, but for almost 10 years. It definitely qualifies as a go-to recipe in our house. Great for breakfast or anytime. I had a former co-worker who swore he didn't like banana bread but loved this recipe.

Without further ado...the baby food post. I made most of Charlie's baby food when he was Izzy's age. I wasn't attempting to be super mom, I just thought it sounded like fun and it was easier than I thought. This time around, I'm not making any promises about how much I will make for Izzy. Its already proving more difficult to find the time. But at least for these very early stages when the foods are simply one-ingredient, its doable. Stocking up on fruit while it is in season is the best place to start. I started with peaches, plums and apples. I have a feeling we'll be having lots of homemade applesauce given the great apples available right now.

Everyone needs a go-to cookie recipe. A fail-safe recipe. A recipe you can make at the last minute for those times when you forget until midnight the night before that you signed up to bring a dessert to the class party at school. A good go-to recipe requires a short list of ingredients you always have on hand, and a recipe so simple you could make it in your sleep. 

Stop eating the granola! I make granola about once a week for the Maniger household and it seems like all I say that day is “Stop eating the granola” and it applies to me, too. This recipe is that good. It lasts us about a week to a week and a half depending on how I divide it up and use it. Ryan takes some to work every day to top his yogurt (Greek yogurt with a dash of honey and blueberries. He’s so healthy, it’s not normal). I combine the granola with almonds and pistachios to make a trail mix for snacking. It is also really great combined with chocolate chips. I buy the ingredients in bulk and have them in handy storage containers so it only takes about 5 minutes to put everything together. And the prep work is very kid friendly. My expert helper

Once a week is pizza night. With a busy schedule, pizza is easy, quick, no mess, and generally a nice break in cooking in the middle of the week. Given the fact pizza is on the menu each week, I do what I can to mix it up. Pizza is so great by virtue of the fact it is like a blank canvas; add what you want, what you have on hand, what is in season. The secret to pizza is simplicity. Yet, if you're only going to use several ingredients, they each better be good. Tonight's recipe: 1 large pre-baked pizza crust (I recommend 365 Whole Foods brand whole wheat pizza crust) 3 tablespoons pizza sauce 3 cloves minced garlic 12 oz. hand pulled mozzarella 5 thin slices prosciutto Black pepper to taste Dried red pepper to taste Fresh basil Last week our oven stopped working. The top range works, the broiler works, the oven...not so much. Time to improvise. Typically, I place the pizza on a pizza stone in an oven (about 425 degrees for 12 minutes). Tonight, I placed the piz...