Weekly Crème De La Crumb 10-9 (Pumpkin Edition)


«…….or a pumpkin food for that matter»

Check out some of these awesome PUMPKIN recipes I found this week from these food bloggers around the web!

Oh babay- a pumpkin crème brulee!? Pumpkin Creme Brulee

The love I would have for someone if they woke me up with this dish on a fall morning- Pumpkin Spice French Toast Casserole 

Smaller portion size pumpkin dessert- great for bigger crowds!- Pumpkin Cream Pie Cookie Cups

Bored of pumpkin pie? Try this lustrous pumpkin lust cake- Pumpkin Lust Cake

Pumpkin hummus for a twist on your favorite afternoon snack-Pumpkin Hummus

Nutella+pumpkin streusel cake+ chai spice glaze… this exists folks- Nutella Pumpkin Struesel Cake with Chai Spice Glaze

Pumpkin beer isn’t just for drinkin’, this recipe uses it in their tasty chicken tacos- Pumpkin Beer Chicken Tacos

Blondies filled with cream cheese, chocolate, AND caramel.  They weren’t kidding when they called them loaded blondies- Loaded Pumpkin Blondie Muffins

We’ve all seen the pumpkin ravioli recipes, but this pumpkin pasta dish may just be even tastier- Tortellini with Pumpkin Alfredo Sauce

Having friends over?  This is a great pumpkin recipe recipe for sharing- Pumpkin Pie Dip

Have a sweet day!


Rolling in the Cheese

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There are so many puns I could have used for today’s recipe using the words roll, cheese, etc. because I decided to make these amazing Cheesy Spinach Lasagna Rollups.  Trending in the lasagna world is rolling up all the lasagna ingredients in noodles and then putting them in a baking dish- no more boring old lasagna here!

Reasons I chose to make this recipe:

  1. I took it from this awesome Skinny Taste blog- and I have been wanting to try them for a while
  2. I had almost a whole container of ricotta that was going to expire by the 14th– definitely needed to use that up
  3. AND all of the ingredients used in this recipe are simple and don’t add up to major spending for one meal

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This recipe for Cheesy Spinach Lasagna Rollups is extra neat because of the fact that it’s pretty versatile.  You can add more ingredients other than spinach (like veggies) into the ricotta mix.  You can make it skinny by using a fat free (or less calorie) ricotta, use less mozzarella on top, and also make it better for you by using whole wheat lasagna instead of regular. My favorite part about making pasta dishes is that you can basically use any kind of tomato sauce you want- regular, tomato basil, spicy, vodka sauce, and any brand you prefer.  So many different options for these fine little rollups.

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I always get really excited when my dinners turn out good- sometimes I don’t have patience and try to rush things without them being fully done.  This one, I had patience and waited the whole cook time and everything turned out just right.  The total preparation and cooking time may be a little long but it is worth it. You can multi task by putting together the filling while the noodles cook.  Once the dish is in the oven, you can do other things like- laundry, shower, watch tv, or anything else to keep you preoccupied without eating your hand off.

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Anyways, check out this simple and delicious recipe for these fun lasagna roll ups below:

Cheesy Spinach Lasagna Rollups:

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  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and completely drained
  • 15 oz. Ricotta Cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and pepper
  • 32 oz Pasta Sauce (whichever kind you’d like, I used a good tomato basil)
  • Shredded mozzarella to top


Boil water and cook lasagna noodles.

While noodles are cooking, preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a bowl. Put about 1-1.5 cups of sauce spread onto the bottom of a 9×12 baking dish.

When noodles are done cooking, place onto paper towels/towel and pat dry.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Pour desired amount of remaining sauce over the noodles in the baking dish and top each one with mozzarella cheese. Put foil over baking dish and bake for 30-40 minutes, or until cheese melts.

To serve, place a little sauce on the plate and top with lasagna roll.

Adapted from: Skinny Taste

Have a sweet day!


A Dairy Good Snack

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I keep seeing a lot of posts online about “great 100 calorie snacks!!!” or “50 great 100 calorie snacks!”….who actually is ever satisfied by 100 calories!?!?!?! Well, I’m not, and I like sweeter snacks sooooo 100 calories may not be in my snacking realm. That being said, one of my favorite snacks is yogurt.  I am not sure that I can live in a world without yogurt.. or chocolate… or ice cream for that matter.

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I came about this amazing recipe a while ago when roaming around on food blogs that made a plain vanilla yogurt into the greatest sweet dessert or snack that I have tried in a while.  It’s a salted caramel & mixed berry yogurt dip.  Although the title basically says it all, it calls for warm salted caramel topping poured over vanilla yogurt all topped with mixed berries and scooped up to eat with a salty Triscuit.  Tell me that doesn’t sound delicious.

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I made this into my own single serving recipe, but it can be used as a dip for parties or multiplied to serve more people.  Check out the berry & dairy good snack recipe below:

Salted Caramel & Mixed Berry Yogurt Dip:

  • 1- 5.3 oz vanilla yogurt
  • 2 Tbsp. Warm Salted Caramel Topping
  • 1/2 Cup Mixed Berries
  • 1 Serving Triscuits
  • Sea Salt to Top

Place yogurt in bowl, top with caramel, berries, and sprinkle with sea salt.  Serve with Triscuits.

Adapted From: Reluctant Entertainer

Have a sweet day!


Great Eggspectations

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Eggs– the go-to, cheap and easy ingredient that can be made into something beautiful- like a frittata, quiche, omelet, OR baked eggs like I decided to make this week. Making baked eggs is just a fancier way to cook regular old eggs- you figure out ingredients to mix with the eggs, put them in a baking dish, and wait until the egg whites sit.  You don’t have to be Bobby Flay to cook this dish.

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I really like like to cook eggs for meals because they are easy for 1 serving dishes.  I’m all about the one serving dishes…mostly because I don’t enjoy eating leftovers and I also really only cook for myself.  If I haven’t mentioned before, I also have portion control problem- so the less servings I make, the better off I am.

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Back to this week’s dish- I made Baked Ricotta Eggs.  Doesn’t sound appealing yet? Well I first mixed together the ricotta with garlic, olive oil, lemon zest, parsley, & power greens (kale, spinach, and swiss chard).  After placing that mixture in a ramekin, I nuzzled on top two eggs and drizzled with a little olive oil.  After they baked I sprinkled with salt and pepper and dunked strips of toast into the egg and ricotta mixture.  The way I know this was good is because I did not feel the need to even put one ounce of hot sauce on my eggs- that literally never happens.

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Check out this easy recipe to satisfy your eggspectations:

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Baked Ricotta Eggs: [1 serving]

  • 1 tablespoons olive oil (+ more for greasing, drizzling)
  • 1/4 cup ricotta
  • 1 garlic cloves, minced
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped raw spinach, kale, or a mix of both
  • 1/2 teaspoon chopped parsley
  • 2 eggs
  • Salt and pepper
  • 1-2 pieces of toast, cut into slices for serving


Preheat oven to 350 degrees.  Mix first six ingredients in a small mixing bowl and place mixture into a greased ramekin or baking dish.

Carefully, crack in two eggs into the dish, pushing aside ingredients to make room. Then drizzle with olive oil, and season with sea salt and freshly ground pepper.

Bake for 15 minutes or until whites have set, but yokes are still soft (check every so often… all depends on the size of the ramekin being used).  Serve immediately with toast.

Adapted from: Camille Styles

Have a sweet day!


The Souper Bowl of Spice

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Deciding to make soup this week was such a great idea… until I realized that it was going to be a high of 80 degrees each day. The soup still happened and I just pretended while I was making it and eating it that it was a cool, fall, perfect day outside for a nice big bowl of hot soup.

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Butternut squash soup is all the hype these days on the Internet. Seeing as though I have never made it myself before, I thought I’d give it a try. I tried to find an easy recipe that used most ingredients that I already had in the kitchen. I really wish I would have found this AMAZING looking Smoked Gruyere Butternut Squash Soup before today…but I was too late. Luckily there are plenty of cold Ohio days ahead that I can find time to make this version.

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The recipe that I decided to use for my butternut squash soup fit all three of my criteria:

  1. Easy √
  2. Not a lot of ingredients to buy √
  3. Somewhat creamy (I like soups with cream in them… healthy, I know) √

The soup turned out to be really good. It has a good amount of spice, its not too thick, and it also was pretty simple to make.

Check out the recipe below for this fun fall soup:

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Spiced Butternut Squash Soup: [4 Servings]

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (2 pound) butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half-and-half
  • 2 tablespoons honey
  • Chopped cilantro for topping
  • Sour cream to taste, optional


Melt butter in a large pot over medium heat. Cook and stir onion and garlic until softened and browned.

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer and cover until squash is tender, about 15 minutes. Remove from heat. Stir half-and-half and honey into squash mixture.

Pour squash mixture into a blender no more than half full. Puree in batches until smooth.

Ladle soup into serving bowls and top with chopped cilantro and sour cream.

Adapted from: All Recipes <– Props to her for the recipe

Look out for more souper recipes in the future.

Have a sweet day!


It’s All Lentil From Here

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I had never shopped at Trader Joes until this past Monday.  I really hate myself for it now because I feel like for the past years that I have been doing my own grocery shopping, I have missed out on the amazingness that Trader Joe’s has to offer. Whatever- now it’s all the rage in my life and I will be frequenting there more often- and it isn’t expensive like I assumed.  You know what they say about assuming…..

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Well, Trader Joe’s had this great sample station when I went there. I am not one to ever pass up a sample or conversation with the sample giver-outer, so naturally, I tried what they had to offer and I loved it!!! They were sampling this great lentil, feta, and bruschetta cold salad.  Didn’t take much peer pressure for me to give in and buy all of the ingredients myself.  This is a cheap, easy meal that only contains three ingredients and no effort whatsoever.

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I thought I would share the recipe just in case anyone is ever at Trader Joe’s and needs an easy side dish, appetizer, something to snack on with crackers or chips, or something extra to put in a lunch.  I also thought it was one of those things that would be easy to put your own spin on.  Some variations could be:

Sweet pepper bruschetta, goat cheese, and lentils

Pear, blue cheese, and lentil salad

Or even warm lentil recipes like curried lentils or lentils with squash or sweet potatoes

As you can see- lentils can be very versatile, which is great because they are really good for you with their high levels of fiber, iron, and protein.  Check out this easy recipe below…

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Trader Joe’s Lentil Salad:

  • 1 Package of Pre-Cooked Trader Joe’s Lentils (refrigerated)
  • ½ Jar Trader Joe’s Bruschetta
  • 1-6oz. Package of Crumbled Feta Cheese
  • Optional-Crackers/Chips to serve with

Mix all together & serve.  If serving warm, heat up lentils separately beforehand.

Adapted From: Trader Joe’s

Have a sweet day!


Weekly Crème De La Crumb 9-18


«If only veggies smelled like bacon… and tasted like chocolate»

Check out some of these awesome recipes I found this week from these awesome food bloggers!

Bite size pie on a stick… GENIUS- Key Lime Pie on a Stick

Cant figure out if this coconut lime chicken burrito sounds better- Coconut Lime Chicken Burrito

OR this enchilada style burrito!?- Enchilada Style Burritos

As if arancini wasn’t amazing enough- this adds in Boursin cheese to make it even that much better – Crispy Boursin Arancini

White bean, chicken, and corn chowder for a chilly day- White Bean Chicken & Corn Chowder

Switch up those plain old mashed potatoes with this recipe- Roasted Red Pepper & Feta Mashed Potatoes

I NEED this soup NOW… Brie cheddar & apple beer soup!?!?!??- Brie Cheddar & Apple Beer Soup

Fall flavored cupcakes for caramel apple lovers- Caramel Apple Cupcakes

They may be messy, but these Philly cheese steak sliders look AWESOME- Philly Cheese Steak Sliders

Cool/easy twist on regular mozz sticks- Chili Lime Nacho Mozzarella Sticks


Have a sweet day!


Taste & Tell 9-15

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The last Taste & Tell version was posted a while ago.  Since then, I have gotten to stop by some pretty cool food joints in the Columbus area.  I have gone to way more than I actually post, but I have this problem where my phone dies every time I leave the house so sometimes I can’t take as many pics as I would like. The one’s I’ve decided to post about this week are definitely blog worthy.  Check out some of these delicious eats I’ve tried recently!

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A really neat place I recommend a lot of people to stop by while in Columbus is the North Market.  This is like a very small version of the West Side Market in Cleveland and has many different vendors of ethnic foods, meats, cheeses, desserts, and more.  It’s located in the Short North area on Spruce St. and has a really cool indoor market feel.  They host many different events there like wine tastings or beer tastings, but I really just go for the food.

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Prepare to be overwhelmed when you walk in this place.  Every food stand looks and smells amazing so it is really hard to choose- but trust me, you can’t go wrong with any.  This time around, I chose to go to Best of the Wurst stand.  I read about their amazing hot dogs and sandwiches and had to try one for myself.  I got this great Panini grilled cheese special which had cheeses, bacon, and mustard along with their homemade potato salad.  This is one of the many great places to stop for lunch, dinner, or a snack at the North Market.

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Recently, a new restaurant called El Arepazo Latin Grill opened up in the German Village on High St. which my roommates and I can walk to.  There is already one downtown which my one roommate had gone to a couple times and told us we HAD to go to the new one and try their fish tacos. I will recommend these to anyone- they were AMAZING.  Three tacos come in an order so we decided to split two orders among all three of us. They fry their cod to perfection and top the tacos off with avocado, corn salad, and chipotle sauce.  We ordered the sauce on the side and also asked for their cilantro sauce which were a great flavor combination with the tacos. If you like fish tacos- make it a point to stop here. (first pic in post)

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Bareburger is a recently new place on High Street downtown that is an all-natural and organic burger and snack joint.  Don’t let the words “organic” “all-natural” make you think that these burgers aren’t good- cause they’re amazing.  What I like about this place is the variety and different options you can choose for your burger.  You can choose a style of burger that they have created or a make your own.  With options like elk, bison, quinoa, fried chicken, and beef how could you not find something you like!?  They also have amazing salads, sandwiches, sides, and DIPS.  Their curry ketchup and special sauce that come with fries are to die for.  Check this place out, there is something for everyone here!

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If you’re in the area try and check some of these places out.  Look out for where I will be going these upcoming weeks!

Have a sweet day!


Weekly Crème De La Crumb 9-11


«Preach, Julia»

Check out some of these awesome recipes I found this week from these awesome food bloggers!

Going coco-nuts for this recipes- Crispy Cashew Coconut Crusted Chicken Fingers with Mango Honey Dip

Cute and easy appetizer or snack- Buffalo Chicken Salad Cups

Unique twist on a classic NOLA dish- Jambalaya Pasta

Because apple season is almost here- Prosciutto Apple and Honey Sandwich

PB, Oreos, Chocolate!? A triple threat- Peanut Butter Oreo Cupcakes

Make your grilled cheese sandwiches more fun with these- Grilled Cheese Rollups

Make use out of that grill before it gets too cold & make these sammys- Italian Steak Sandwich

Fries…. with chicken, bacon, and ranch. No joke. –Chicken, Bacon, Ranch Fries

Have a sweet day!


Stacks on Deck

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I wish that title meant that I had $$$ on deck… but rather, its for these great eggplant stacks which are definitely as exciting as talking about money. I wish I could use the eggplant emoji here, it would really take this post to another level.  Well since I can’t, I’ll just talk about how eggplant is good for you and how you should be cooking with it more often- good enough? 

Eggplants are best between August and October… I’d say that was pretty good timing on my part to go and pick some up from Kroger on Sunday. Like all the other veggies you can consume, eggplant has a lot of vitamins and minerals along with being low in calories. They’re also petty versatile too, hint hint- Baba ghanoush, eggplant rollatini, grilled eggplant, etc. 

photo 4 (4) At one of my favorite restaurants back home, I decided to order their eggplant parmesan with their homemade blush sauce one time, and man do I not regret that. It was such a good combination, and since I don’t totally love regular marinara it was a tasty change up to a classic italian dish.  Since I liked it so much, I decided to make a healthier-homemade version of it myself this week. 

photo 5 (3) Eggplant stacks with vodka sauce and zucchini noodles is my version of an eggplant parmesan.  Eggplant stacks are the new thing in eggplant parm world.  You take eggplant coated in egg and breadcrumbs and bake it until cooked- then stack ’em up by putting sauce and cheese in between pieces until you get a little tower of eggplant piza that you can bake until all melty and gooey from the cheese. I decided to make some zucchini noodles instead of regular noodles too- 1. because I have an issue with portion size and I can eat a lot of these without feeling guilty and 2. because zucchini is going out of season so I want to get as much before its gone.

photo 3 (7) This recipe was actually really simple, didn’t take too long, and ended up being as tasty as I was hoping.  It does not use a lot of ingredients which is nice if on a budget and doesn’t take a lot of culinary skills to master.  Check out my version of this eggplant parm below:

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Eggplant Stacks with Vodka Sauce and Zucchini Noodles: [2 Servings]

  • 1 Eggplant, sliced 1/2 Inch Thick
  • 2 Eggs
  • 1 Cup Panko Breadcrumbs
  • Salt & Pepper to Taste
  • Non-stick Cooking Spray
  • 1/4 Jar Vodka Sauce (I did store bought)
  • 6 Slices Thinly Sliced Provolone or Mozzarella
  • 1/4 Cup Grated Parmesan Cheese
  • 2 Zucchinis, Medium Size
  • 1 Tbsp. Oil
  • 1/4 Cup Water

For the eggplant:

  1. Preheat the oven to 425 degrees. Slice the eggplant 1/2 inch thick.   Salt each piece and use a paper towel to pat dry some of the moisture from each.
  2. Put the eggs in 2 a bowl and beat together then put a cup of the breadcrumbs in a separate bowl. Take a slice of eggplant at a time and dip both sides in the egg then press both sides into the  breadcrumbs until well coated.  Once done, put on a cooling rack on a baking sheet.  Repeat with the other pieces. 
  3. When done with step two, spray the tops of each eggplant with cooking spray.  Bake in the oven for 8 minutes.
  4. Once done, flip sides, spray again and put in the oven for 9 minutes. 
  5. When that side is done, take out and turn oven down to 350. Line a new baking sheet with parchment paper.  
  6. Take a slice of eggplant, top with a generous amount of vodka sauce, and place a piece of your thinly sliced cheese.  Add this combination 2x more onto that to make an eggplant stack. Sprinkle a generous amount of parmesan cheese to the top.  I had enough eggplant to make one more, but do this for however many slices you have.
  7. Put back in the oven for about 10-15 minutes. 

For the Zucchini Noodles:

  1. While your eggplants are baking in the oven, spiralize your zucchini.
  2. Once your eggplant is on step 7 (baking the stacks), heat your oil in a saute pan over medium heat.  Put the zucchini in the pan and saute in the oil for about a minute.
  3. After the minute, add about 1/4 of water to your pan and cook your noodles until they soften a little- about 6 minutes.
  4. Once done, I drained some of the water and then added a good amount of the vodka sauce to mix it all together.

I plated the zucchini noodles and sauce first and then put one stack of my eggplants over to serve.

Adapted From: Allrecipes

Here’s a tip: If you don’t have a cooling rack, twist up some pieces of aluminum foil and put them across your baking sheet- works as a good substitute.

Start eating those veggies before they go out of season or use them in a dish like this!

Have a sweet day!