WIAW is probably my favorite day of the week… and my hungriest because it makes me remember all of the good things I ate. And this week is especially bad because the food I made was oh so good. And very different from my usual grilled chicken and pasta (that’s on tonight’s menu)
I can’t wait to see what everyone else did for their WIAW! Seeing who else linked up to Jenn’s fabulous page always makes me crave good, wholesome and delicious foods
So here’s some of my favorite eats! Sunday was a crazy night. My roommate and I live together but we only see each other on Sunday nights for dinner, pretty much, so we decided to dedicate the whole evening (from 4-8, at least) to eating together and making food. So we conjured up some delicious recipes that filled our bellies up until we literally couldn’t fit any more food into us.
Anyone else have a love for roasted pumpkin seeds? It’s super easy! All you do is carve out the inside of your pumpkin, wash the seeds to get rid of all the junk, throw them in a bowl with a couple drops of olive oil, some salt and pepper, throw them in the oven for 30 minutes (until they’re nice and crispy), and eat them! Try not to eat the whole pumpkin in one sitting. I dare you.
I don’t know if you remember me asking a couple of days ago about what cauliflower bread would taste like, but I was terrified. I hate trying new things, especially foods, so the fact that I was even considering it was a huge deal. My roommate was shocked. I’m so glad I did, though, because it was literally AMAZING! It reminded me exactly of cheesy bread and I could have sat down and eaten the entire pizza had I not been so full from the pumpkin seeds
(I adapted this one a lot… it was kind of a variation of a lot of recipes I had seen and I just made it with whatever ingredients we could find in the house)
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon
1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.
2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.
3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.
4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting.