I feel like I’m walking a fine line between diving in the deep end of pumpkin spice and trying to pace myself. I’m a gal that REALLY likes to go hard on a theme and when the seasons change… there is something deep inside me that says, “go big or go home.”
Caprese without question makes my top three favorite salads. I fell in love with it when I studied abroad in Italy. Every restaurant we went to, caprese was a staple that we ordered for the table.
I’ve been dying to make a good flatbread recipe. I’ve made pizza crusts before, but I want something that’s hearty and chewy and gives you that pull apart bread-y feel. You know what I’m talking about?
THIS is the recipe that was a long time coming. I tested and played around with this recipe a cuhhraazayy number of times. Ok, maybe like five. Five times. And finally, fiiianlly I got it right.
I few years ago I started making these “homemade chocolate cups” which was just a mix of coconut oil and cocoa and some sweetener. We loved them. They melted in your mouth, they were super fun and chocolatey and really took care of that nightly sweet tooth that encourages me to eat ALL the things.