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.
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Fall break is upon us! TG. Once the fall weather hits, it can only mean that pumpkin season is HERE. I've grown up eating the world's best pumpkin chocolate chip muffins (coined chumpkins) but wanted to find a recipe with some healthier alternatives, while I could still indulge in the pumpkin flavor.
I absolutely love pumpkin – real pumpkin, not that PSL business – and would do anything for it. Not really, but I know that around here, we are at risk for canned pumpkin shortages. Last year, there I was, scoping the canned vegetable aisle (personally, I think there are better locations for canned pumpkin) for this fall delicacy. I crouched down to look at the bottom shelf of the canned goods to see one tiny label indicating that pumpkin should be there; enough people felt the fall vibes, resulting in me having to go to ANOTHER store (not bitter, just honest) to get pumpkin. This year I have stocked up enough to last me for a while, but this advice goes out to all of you to get your canned pumpkin supply. All I'm saying is that you don't want to be sitting there, in the midst of fall, with tears streaming down your face because you can't get your fix. Dramatic, I know, but I take these things seriously. |
About HaleyBringing a little slice of California to the Northeast with a "put an egg on it" kind of mentality. Archives
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