Happy Thanksgiving! All I can say is that I am absolutely stuffed but am somewhat looking forward to all the leftover goodies that currently reside in our fridge. Here are some quick stats:

• One 18 pound bird
• Five side dishes
• Five pies (three pumpkin, one apple, one rhubarb-cherry) + pecan bars
• Nine hungry stomachs
• Five dogs
• Four homemade garlands
• A whole lot of butter

I'm not totally positive on how we acquired six desserts, but regardless, we are left with three now - we sent the rest home with grandpa. Let me tell you, this was the Thanksgiving to be at this year...not that anyone else was invited, but it was HAPPENING.  I would rate this one a 10/10. Anyway, I whipped out my camera and snapped some beauteous photos of our Thanksgiving lineup, which I have graciously provided for you here. 

I must say, I was pretty proud of my contributions to this day of glory and food. This week, I made a magnolia leaf garland for one of the windows (using leaves from a tree that we don't actually have in our yard), three pumpkin pie garlands (they were super easy), homemade dairy-free dinner rolls (nom) and the most beautiful apple pie the world has ever seen. Most of these can be seen below in the gallery, but I will be posting a few recipes from this soon. It will all be worth your while! So just keep on scoping Tiny Crumbs for some new updates, recipes and food blog excitement.

For now, enjoy the photos of my mother's cumulonimbus cloud of mashed potatoes and the rest of our Thanksgiving feast. Shout out to the fam for making this day so wonderful #thankful.

Hello! Wow it has seriously been a while since I posted; this month has been absolutely bananas. But here I am, bearing a two-in-one recipe for you. "What? Two recipes in one? That makes no sense." Well, hang onto your knickers because it's about to. I don't think anyone says that anymore, but ALRIGHT.

Lately, I have been rethinking breakfast because I got really bored of the whole toast trend (@avotoast I'll return soon). Even though I tried to party it up with some PB&J action, nothing seemed to work, but maybe that will be my next #tinycrumbs mission. Anyways, I wanted to mix it up a little and get back on the egg train. EGGS! Honestly, I go through lots of breakfast phases. There are weeks where I can drink smoothies every single day and never get tired of them, and that goes for eggs as well. I did eat a lot of eggs over the summer — 'egg' is started to lose its meaning as a word because of how much it is getting used right now — and I lost my love for them a little. UNTIL. I was on Pinterest, my pride and joy, and I saw that Cooking Light did a little how-to video on squash egg-in-holes. Immediately, I jetted off to the store, bought a cute little orange and green acorn squash and was off to the races.

After day one of eating the baked egg inside of the squash, I wasn't sure how I was going to continue because I was not an uber fan of a nakey baked egg. Yes, nakey. I need a little more umph. When day two came around, I decided to whisk two eggs together, add some spices, chop up shallots and throw that in the little acorn squash hole to bake. I really wasn't sure what was going to happen, but then I popped it out of the oven to find that it became a cute little egg quiche that puffed up a bit. Anyways, I was hooked and that became my fall weekly breakfast.