What We've Been Eating Lately

I don't know about you, but I love seeing what other people are eating for breakfast, lunch, and dinner. That's probably why I love Instagram so much, an endless stream of good eats and inspiration. I get stuck in food ruts all the time. We're currently in one right now with breakfast. Miss A is refusing to eat eggs, oatmeal (not like she ever did before), and yogurt. She'll only eat toast or waffles right now. And blueberries by the carton. Anyway, I thought I'd share some of our recent eats with you in case you're looking for something new to eat!

Breakfast- toast, peanut butter, and banana is still one of my go-to's. I also like to add a drizzle of honey or agave with granola.

Lunch- lettuce wraps! A few weeks ago I was on a huge lettuce wrap kick and was stuffing them with roasted turkey, dried cranberries, sliced carrots, and mozzarella cheese. On the side I'd have a chopped cucumber, tomato, and feta salad, lightly tossed in olive oil and lemon juice. 

Dinner- This is one of my favorite dinners we had recently. Sweet and sour chicken over fried brown rice, mixed with chopped carrots, frozen peas, corn, scrambled egg, and diced red pepper. I sauteed all the veggies first in some sesame seed oil, added cold day old rice, an egg, and scrambled it all up. Then I dosed it with soy sauce and topped the whole thing with diced green onions. It was delicious! 

Another favorite is Alaskan Baked Salmon with lemon risotto and sauteed zucchini. This is how I usually make salmon. It's super easy and fast to put together. The oven does all the work for you and I love the crunchy topping. 

Not the best picture, but these potato nachos were a lot of fun to make and a new thing for us to try. I sliced up idaho potatoes very thin, tossed them in some olive oil, salt and pepper and placed them on a wire rack on to of a baking sheet. Then I added cheddar cheese, black beans, tomatoes, and green onions. 

Hope you find something new to try!

Chocolate Chunk Banana Bread

I love a classic banana bread. Without all the bells and whistles. Pour in a cup of chocolate chips and I'm one happy camper.

Today I'm guest posting for a friend who just had a baby. You can find the recipe for this chocolate chunk banana bread on her blog, Never the Same Spice Twice. This would be a great treat for any new mom. I hope you stop by and pay a visit and offer some well wishes for her new bundle of joy. 

What We Ate Wednesday

Today I'm participating in What I Ate Wednesday, a link up I've always wanted to try. I'm always looking for new ideas on what to eat, I get bored easily, especially with breakfast and lunch! I took a different take on it and decided to show you what Miss A and I ate one day. Here we go!

Breakfast: 8:15 am

I ate: frozen waffles with sliced bananas, granola, and honey

 Miss A: toast with applesauce and slices of banana (which she poked at and fed to the dog)

Morning snack: 10:30 am

Miss A: Strawberry yogurt and a couple of Mum Mum's

I ate: A Kashi cookie spread with peanut butter and a couple graham crackers dipped in peanut butter

Lunch: 12:30pm

 I ate: A peanut butter and jelly sandwich with a sliced apple (it was a peanut butter kind of day!)

 Miss A: A whole wheat tortilla ham and cheese melt

Afternoon Snack: 3:00pm

I ate: Greek yogurt with sliced bananas, granola, chocolate chips...and a swirl of peanut butter!

Miss A: toddler cookies and watermelon 

Dinner: 6:30pm

I ate: garlic roast chicken, rice pilaf, and cesar salad. So good!

Miss A: pieces of chicken and a few bites of rice, she usually eats whatever we're having for dinner

Happy Wednesday! What did you eat today?

Chocolate Banana White Chocolate Chip Muffins

It's been a while since I've made a good batch of muffins. Now that I'm in my second trimester and things are tasting, smelling, and looking good, I'm finally enjoying sweets again. I didn't want to have anything to do with them in the beginning- so unlike me!

Now I feel great and I love being in the second trimester! We've gone baby crazy and have started our registry and I've bought a few things for our baby girl. I haven't been this excited for anything in so long, it is such an amazing feeling.

As for these muffins, I knew I had to make them the second I saw them on Dinners, Dishes, and Desserts. Her blog never disappoints. I've had them for breakfast as well as a "snack" to hold me over from one meal to the next (which is getting harder and harder to do, I'm always hungry). They are sweet without being too sweet, have just the right amount of chocolaty-ness, and I love the pop of using white chocolate chips.

Source: Dinners, Dishes, and Desserts

1/2 cup butter, softened
3/4 cup brown sugar
1 tsp vanilla
2 eggs
3 over ripe bananas, mashed
2 cups flour
1/4 cup + 2 Tbls cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips

Preheat oven to 350 degrees.  Prepare 12 cup muffin tin with cooking spray or liners.

In mixer bowl combine butter and sugar.  Beat until creamy.  Add eggs, banana, vanilla, and mix until well combined.   In a separate bowl whisk together flour, cocoa, baking soda and salt.  Add flour mixture to banana mixture and stir until just combined.  Fold in 3/4 cup of chocolate chips.  Pour into muffin cups.

Sprinkle remaining chips on top.  Bake for 18-20 minutes or until cooked through.  Cool for a few minutes in pan before serving.

Whole Wheat Chocolate Chip Pumpkin Waffles

This weekend was action packed with all things Fall.

I made pumpkin waffles. I got all dressed up and went to a Halloween party. I burned my fall candles, took a scenic drive down my favorite street to see the leaves, and snuggled on the couch with a thick blanket.

Not to mention grocery shopping, cleaning, re-stocking our pantry at Costco, and loads of laundry. It's hard to get back on track after an improv trip to Miami. 

I'm absolutely in love with these waffles. I think they're the best ones I've made so far. And they're healthy...since they're made with whole wheat flour. The chocolate chips aren't necessary, but when do I pass up a chance to add them to something? I'd do it if I were you.


Note: I was only able to make three waffles with this recipe. Perfect for two people, but double up if serving three or four.

Source: slightly adapted from The Spiffy Cookie
Servings: 3 waffles


1 cup milk
1 egg yolk
1/2 cup plain pureed pumpkin
1/2 tsp vanilla extract
3 Tbsp canola oil
2 Tbsp brown sugar
1/2 cup chocolate chips
3/4 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat waffle iron. In a large bowl, combine milk, egg yolk, pumpkin, vanilla, oil and brown sugar together. Stir to combine. Shift flours, baking powder, salt, and spices. Pour in remaining dry ingredients to the wet and slowly incorporate. Fold in chocolate chips.

Butter your waffle iron. Pour about 1/2 cup of batter onto waffle iron. Close the top slowly. Cook about 2 minutes or until waffles are crispy. Serve immediately with butter and maple syrup.

Happy Halloween! How are you celebrating?

Best Ever Pumpkin Pancakes

I've come a long way since my first pancake fiasco. If you didn't know, my pancakes used to turn out awful. They were burned, gooey, undercooked, or...too salty. Sigh. Those were some sad times in my kitchen.

But, I improved, tackling pancake recipe after pancake recipe. I found what I believe to be the greatest pancakes ever and I usually make those over and over again, with lots of chocolate chips. Now I've come to believe that I've found the greatest pumpkin pancakes.

I've tried a few pumpkin pancake recipes in the past and nothing compares to these. They're sweet without being overly sweet, super fluffy, and have a good amount of spice. I poured  drizzled mine with some pure maple syrup and a pat of butter.

Doesn't get any better.

Source: Annie's Eats
Servings: 6-8

1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

What kind of pancakes do you like?

Pumpkin Apple Bread

It's beginning to look a lot like Fall.

Everywhere you goooo. Soon the leaves will falllllll. Apples are ripe-n-ing, pumpkins are carol-i-ng, ghosts and goblins are on the callll.

Okay. Too much? Sorry. It's too soon for Christmas carols and I'm not singing the Monster Mash yet (what are you going to be for Halloween?). Why aren't there any Fall songs? It's not fair!

Despite the lack of Fall carols, I loved this bread. It's got all the flavors of Fall: apples, pumpkin, nutmeg, cinnamon, ground cloves...it smells amazing, looks amazing, and tastes amazing. If you haven't made anything with pumpkin yet, I'd suggest this. You'll love it and start making up your own Fall songs. Like me. Isn't that great!

P.S. What do you think of my new photo location?

Source: Life of a Wife
Servings: 2 loaves

For the Topping
1 Tbsp flour
5 Tbsp sugar
1 tsp ground cinnamon
1 Tbsp unsalted butter, softened

For the Bread
3 cups flour
3/4 tsp salt
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 ground cloves
1 tsp nutmeg
1 (15 oz) can solid-pack pumpkin
3/4 cup vegetable oil
2 1/4 cups sugar
4 eggs, lightly beaten
2 Granny Smith apples, peeled, cored, and chopped (about 2 cups)

Make the topping: Blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until mixture resembles coarse meal.

Make the bread: Sift together flour, salt, baking soda, and cinnamon into a medium bowl. Whisk together pumpkin, oil, sugar, and eggs in a large bowl. Add the dry ingredients, stirring until well combined. Fold in apples.

Divide batter between two buttered 9x5" loaf pans. Sprinkle half of the topping evenly over each loaf. Bake at 350 degrees until a toothpick inserted in center of bread comes out clean, 50 to 60 minutes.

Cool loaves in pans on a rack for 45 minutes, then turn out onto rack and cool completely, about 1 hour. This bread keeps, wrapped in plastic wrap and foil and refrigerated, for up to 1 week. It can also be frozen for up to 1 month.

Have you started to plan for Halloween?

Pumpkin White Chocolate Muffins

I've got a lot of pumpkin recipes coming your way.

What can I say? The temperatures have cooled off in Michigan, right after Labor Day. I tried to wait. I really did. But I had three cans of pumpkin hanging out in the back of my pantry, just waiting to be used. I haven't looked to see if the stores in my area are carrying canned pumpkin yet- I hope they are, I'm down to one can!

I didn't hop on the pumpkin bandwagon until moving to Michigan. It's kinda silly getting excited for fall in Miami when the temperature is exactly the same as it was in July. I didn't decorate for fall (but I did for Halloween!) and I didn't go out to buy pumpkin lattes or hoard cans of pumpkin in my pantry for the next year (my Mom actually mailed me cans of pumpkin last fall when we had the shortage!).

But now...I understand the obsession. I crave it. Pumpkin is my new favorite ingredient and I don't think I'll be getting sick of it any time soon. I'll do my best to mix it up though, so hopefully you won't leave me hanging. :)

I loved these muffins. They're super moist, have an excellent amount of spice and sweet kick from the white chocolate chips. Fast and easy to make, can be stored in an air-tight container for two days and then freeze really well. I snacked on them and hubby took them to work. Win!

Source: Sugared Whisk
Servings: 12 muffins

1/2 cup of walnuts or pecans
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips

Preheat oven to 350F.  In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.

In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.

Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.

Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.

Are you crazy for pumpkin yet?

Banana Chocolate Chip Scones

Source: Tasty Kitchen
Servings: 12


2 cups flour
2 teaspoons baking powder
3 tablespoons brown sugar
½ teaspoons salt
6 tablespoons cold butter
1 teaspoon vanilla
9 tablespoons milk
½ cups mini chocolate chips
1 whole banana

Preheat oven to 400F. Line cookie sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, brown sugar and salt. Cut butter into small cubes and then blend into the flour mixture with a pastry cutter. Stir in vanilla and milk with a wooden spoon until dough begins to come together. Stir in chocolate chips. Cut the banana into small chunks; do not mash because it will add too much moisture to the scones. Mix in the chopped banana until just blended. Form the dough into a rectangle and then cut into triangles. Bake for 15-20 minutes or until golden brown.

Baked Caprese Cups

I love breakfast on the weekends.

I love sleeping in, waking up, and making a big breakfast in my pajamas. I don't have the chance on weekdays. Usually I'm getting ready for work and down a bowl of cereal. The hubbs, as you know, grabs one of the many treats I've baked and eats it on the road. On the weekends I indulge, making pancakes, muffins, waffles, or some good old fashioned scrambled eggs and toast.

Mmm. I love weekends. Says the girl who has only been back at work for a week...

What can I say. Summer already feels like a million years ago.

When I saw this on my favorite blog in the whole wide world Jessica's blog I immediately made a little sticky note on my laptop to make it. Soon. It looks like something you would order at a fancy restaurant. Cute ramekins filled with eggs, cheese, tomatoes, and basil. Perfection in a little ramekin. I'm obsessed with them; any excuse to use my ramekins. I don't use them enough!

Source: Caprese Baked Egg Cups

makes 4 cups [2 x 3 1/2 in ramekins]
4 or 8 eggs (depending on if you want 1 or 2)

1 pint grape tomatoes, halved
3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning)
8-10 fresh basil leaves
2 teaspoons cream or milk
salt and pepper
softened butter

Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. Crack one or two eggs into each and season with salt and pepper, then add 1/2 teaspoon of cream to each egg to prevent them from drying. Add a few tomatoes, cheese and basil on top and set on a baking sheet. Bake for 5-8 minutes, then turn on the broiler and bake for about 5 minutes more (this resulted in slightly firm yolks for me, broil less if you them runny). Watch carefully to determine how runny/firm you want your yolks. Serve hot with toasted, crusty bread.

What do you like to make on the weekends?

Sweet Treats Week #3: Glazed Doughnut Muffins

How's your week so far?

Think you're getting any cavities?

I hope you like what you've seen. We're half way through Sweet Treats Week. That makes me sad.

But it's okay! There are still two more delicious posts awaiting you.

Today I'm sharing some muffins. Muffins that came out so pretty, if I do say so myself.

They really do taste like doughnuts. My favorite part, of course, is the glaze...which I may or may not have stuck my finger in the bowl as I was dipping these. These muffins are double dipped by the way. I'm a firm believer that you can never have enough glaze.

The hubby ended up taking these in the car ride to work with him. That may not have been the best idea. Sticky fingers + new silk tie= disastrous laundry day. But he did think they were good!

Source: Extreme Personal Measures

Servings: 15 muffins

Muffin Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

Glaze

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
 

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
 

Spoon the batter evenly into the prepared pan, filling the cups nearly full. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
 

In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice. Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day. 

*Note: I froze half my batch. So far they've held up pretty well!

How are you liking Sweet Treats Week? Would you like to see more themed weeks in the future?

Nutella Swirled Banana Bread

Something's coming.

There's gonna be some big things happening on This Woman Cooks! next week. A whole week of sweet treats brought to you by yours truly and by several other fabulous bloggers. To prepare you for the massive tooth ache you're gonna get, I thought I'd share a recent breakfast treat I made for the hubby. Oh. Did I mention there will be a giveaway involved by the end of sweet treats week... stay tuned.

It's hard thinking up something portable, not so messy, and convenient for the hubby to take with him on the car ride to "work" (third rotation-internal medicine). He scarfs down whatever baked good I've made for the week and washes it down with a fruit smoothie. That I also make. Nightly. I'm too good of a wife. Where are my roses!?

I knew he'd like this because: 1. He loves bananas. 2. He is obsessed with Nutella. Every time we go to Costco I have to talk him out of buying the two ginormous bottles that he will not have a chance to finish before their expiration date.

Despite all the Nutella that went into this bread, I found it to be unpronounced. Apparently I have a Nutella problem too! I suggest adding more, a few tablespoons or so, unless you're not a crazed Nutella fan. In which case, I'd worry about you.

Source: Visions of Sugar Plum
Makes 1 loaf


2 1/3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cups mashed ripe banana
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup Nutella

Heat oven to 350 degrees F.  Coat a 9-inch loaf pan with cooking spray.

In a medium mixing bowl, sift together flour, baking powder, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together banana, butter, granulated sugar, brown sugar and vanilla until creamy and well combined - about 2 minutes.  Beat in eggs until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Divide 1/2 of of the batter into a medium bowl; stir in Nutella until combined. 

Alternate spoonfuls of batter into loaf pan until all of the batter is used up.  Swirl batter gently with a knife (not too much!).  Bake 1 hour or until well risen, deep golden brown, and a toothpick inserted into bread comes out with moist crumbs attached.

What are your ideas of a portable/convenient breakfast?

Guest Post: Berry Waffles

Today I've got a special treat- I'm doing my first guest post over at a fabulous blog, Not Rachael Ray. I'd love for you to head on over there and check out these berry-licious waffles. Take a moment to poke around Rachel's site as well, She's got some awesome stuff. :)

Don't forget to stop by tomorrow for my Week Wrap Up. It's not too late to recommend your links/bookmarks!

Homemade Pop-Tarts

For my birthday I got all kinds of things food related.

An ice cream maker.

A waffle maker.

My very own Kitchenaid mixer.

And molds to make calzones and pop tarts!

I am very loved. And very easy to buy for. Hush up husband, you knew exactly what to get me this year!

I've used all of my new gadgets since my birthday, except for the calzone mold.  Last week I tried out the pop tart mold. It is probably the funnest (I have amazing vocabulary skills) tool that I currently own. Not to mention that it's bright red and adorably cute. How could it not be fun? I lurveee it.

I filled my pop tarts (or toaster strudel, can't decide which pastry these are more related to) with nutella, strawberry jam, and raspberry jam. O.M.G. nutella. You are the bane of obesity.

The hubbs took these to work with him and apparently everyone wanted to try one. Not just for kids folks. Even medical students will happily chow down on a pop tart (toaster strudel).

Source: Sugarcrafter

2 cups flour
1 Tbsp sugar
1/2 tsp salt
2 sticks unsalted butter, cut into 1″ pieces
1 egg
2 Tbsp milk
1 egg + 1/2 Tbsp water (to brush on pastry)

To make the dough, whisk together the flour, sugar, and salt in a medium mixing bowl. Using a pastry blender, work the pieces of butter into the flour mixture (I don't have a pastry blender. I waited for the butter to get soft and used a fork).

In a small bowl, whisk together the milk and egg. Stir the egg mixture into the dough, and knead lightly to incorporate. Divide the dough in half, and then roll out each half on a lightly floured surface to about 1/8″ thickness. If you don’t want to make the pastries immediately, you can wrap each half of the dough in plastic wrap and refrigerate for up to 2 days.

Cut the dough into rectangles about 3×4.” Beat the additional egg with the water and brush it over the surfaces of the bottom pieces of dough. Place a tablespoon of the desired filling on the center of each piece of dough, and then place another piece of dough on top. Use a fork to seal the edges.

When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Prick the top of each pastry multiple times with a fork. Bake 20-25 minutes or until golden brown. Let cool on a wire rack.

Knock My Socks Off- Breakfast

What have you eaten recently...

 Tiramisu French Toast

...for breakfast....

Homemade Pancakes

 

...that have...

Pecan Banana Chocolate Chip Muffins

...knocked your...

Strawberry Nutella Muffins

...socks off?

I'm talking something delicious. Out of this world, must.make.now, I-can't-stop-dreaming-about-it, goodness gracious, delicious. For breakfast. Share with me. 

Dark Chocolate Chip Coffee Cake

I've never made a coffee cake before.

When I scanned the ingredient list for this recipe I was confused. Where was the coffee! I didn't know that coffee cakes don't actually have coffee in them. Did you know this? I've learned so much from having this blog (like the time I discovered a substitute for buttermilk).

So, I did what any human being would do when they are perplexed by something. I googled.

Coffee cakes are usually served at breakfast. With coffee. Yayyy we're all learning now.

Unless you already knew this. And I've just been living under a rock. A cooking rock. 

So yes. This cake is scrumptious. The hubby ate a piece in two bites and declared it the best breakfast ever. I wouldn't go that far, but it is really, really good.

Source: Two Peas & Their Pod

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter, at room temperature
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup chocolate chips (I used dark chocolate)

Cinnamon Sugar Topping/Filling:
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 350°. Grease an 8-inch square baking pan and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set dry ingredients aside.

Using an electric mixer, cream together the butter and 1 cup sugar until fluffy, about 5 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the sour cream and vanilla extract. Mix until well combined.

Slowly add in the dry ingredients. Mix until just combined. In a small bowl, make the cinnamon sugar topping/filling. Stir together sugar, brown sugar, and cinnamon. Pour half the batter into the prepared cake pan and sprinkle with half the cinnamon-sugar and half the chocolate chips. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining cinnamon-sugar and chocolate chips.

Bake until golden and a toothpick inserted in the center comes out clean, about 40 minutes. Cool to room temperature and serve.

I've got my first sunburn of the season, from my day at the water park yesterday. I forgot how much they hurt! What kind of summer activities have you been doing?

Weekend Eats & Treats

This was a grab-your-camera, don't-eat-yet kind of weekend.

 We went out to celebrate our anniversary on Friday night at a "gourmet" Cuban restaurant. 

I was craving a mojito!

 I had the pork medallions with what was referred to as a Caribbean sauce.

Oh My. It was to die for. I purposely didn't eat all of it so I could have some for lunch the next day. :) And because I wanted dessert...

Excuse the crappy pictures. This restaurant had horrible lighting!

The hubby had arepas filled with goat cheese. I nearly ate half of his too. SO GOOD. I love goat cheese.

We also got a side of tostones (fried plantains). These bring me back home.

For dessert we got churros, which is basically fried dough rolled in lots and lots of sugar. With chocolate dipping sauce!

Let's pause for a love moment. Yay. 

Saturday morning I made WAFFLES. With the new waffle maker my Mom sent to me two weeks early for my birthday! Thanks Mom! Love it!

I also bought these on Saturday. Popsicle molds!!! From Target.

For dinner we grilled steak, corn on the cob, and roasted potato wedges. Mmmm.

And then we made smores, using the grill. It worked eventually!

The end, for now. I didn't tell you about today. I made strawberry nutella muffins, strawberry popsicles, and it's still not dinner time!

What did you cook/bake this weekend?