In case you hadn’t heard – we’ve moved to Chicago! Long story short, last spring we left our beloved city of Austin and came to Chicago (where I’m originally from). Our original plan was to stay in Chicago temporarily for the summer and definitely(!) leave before the winter. Well, as you see, that didn’t really happen because here we are. I’ll spare you the details, but we spent about 7 months this past year jumping between airbnb’s, hotels, friends’ houses, and parent’s houses (with a marble slab in our car’s trunk to continue shooting recipes). After all of that, we are SO happy to finally be settling into our new home in the windy city.
Here’s a sneak peek of the new kitchen! What I love about it is that it evokes the style of our Austin kitchen without being a clone of it. I will always love subway tiles, white cabinets, and marble (although the new counter-tops are quartz that look like marble), but here I love the pop of the dark blue and and the brushed brass details.
I’m also so smitten over these curvy wooden Norman Counter Stools from Rove Concepts. Choosing counter stools is difficult because they’re such a focal point in the kitchen. I absolutely love the way these look here. They’re also super comfortable to sit in, which is important to me. Rove Concepts SO kindly sent them to us and they’re also offering a giveaway to our readers – see the bottom of the post for details!
On the other side of the kitchen, we have this cute breakfast nook. We thought about doing a built in bench/banquette sort of seating but I really wanted a round table to contrast the strong lines of the kitchen island. I had this Carrara Tulip Table in my mind from the get go – it’s a 100% marble top (it weighs a ton!) and I love it because we can do some of our photography in this area. It’s also a cozy nook to have breakfast in, hence its name: the breakfast nook.
Rove Concepts is giving away a $250 credit to one lucky reader – if you win, you get to use the credit toward anything you want from their store! Their furniture and home decor items are so so lovely! To enter, follow Rove Concepts on Instagram, then go to roveconcepts.com and come back here to leave a comment below telling us your favorite product.
This giveaway will end November 6th and is open only to U.S. and Canadian readers.
Something that’s at the top of my fall bucket list: apple picking. Ok, I haven’t actually made a fall bucket list, but I should because I have all these things that I want to do now that we’ve moved back to Chicago and are experiencing the season to its fullest.
Growing up, one of my absolute favorite fall activities was our family’s annual apple picking trip. We’d all pile into station wagons and drive to a nearby orchard for the day. Joining us were grandparents, cousins, aunts, uncles… the whole family! Afterward, we’d go back to someone’s house and order pizzas (this is Chicago, after all) while the moms made apple pies. After that, we’d have bushels of apples (and pies!) for weeks.
I realize that this story should end with apple pie, but it ends with the next best thing – apple cookies! These cookies are on the healthy-ish side. They’re soft – more like a muffin top than a crispy cookie. They’re both vegan and gluten-free, made with oat flour. They’re also low in sugar, thanks to Truvia’s Brown Sugar Blend. I get SO MANY requests for lower sugar stevia-based recipes, so I’m happy to share this recipe in partnership with Truvia.
Truvia Brown Sugar Blend, a blend of Truvia Natural Sweetener and brown sugar, bakes and browns just like regular brown sugar with the same texture and moistness, which makes it easy to swap into your favorite fall baking recipes! Half a cup of Truvia Brown Sugar Blend is equal to 1 cup of traditional brown sugar with 75% fewer calories, so I can feel good about munching on cookies!
These apple cookies are packed with oats, raisins, apples, and walnuts – basically fall in a cookie 🙂
If I had to name 3 loves off the top of my head right now: #1 my husband Jack, #2 Italy, and #3 pasta. If you read the introduction in our cookbook, you know that so much of my love for cooking (and later the idea of starting Love & Lemons) was inspired by the trip that Jack and I took to Italy when he proposed. Last week, we celebrated our 8th wedding anniversary, so suffice it to say (that aside from an airport snafu), love is in the air these days. So I was completely over the moon when we got the assignment of a lifetime – go to Italy and share our favorite moments from the Barilla® Pasta World Championship(!). So that’s just what we’ll be doing. As I post this, Jack and I are en route to Milan, and then Parma to fall in love with pasta all over again.
pictured above: Shells & Roasted Cauliflower / Avocado & Lemon Zest Spaghetti
Butternut Squash, Walnut & Sage Pasta / Lemony Eggplant & Zucchini Orzo
This will be the 6th edition of the Barilla Pasta World Championship where 20 young chefs from around the world will be competing for the title of Pasta World Champion. How fun is that? The competition celebrates Barilla’s heritage and the future of all things pasta. I’ll be sharing live updates from the event on Instagram, be sure to follow along!
If you’re craving pasta like I am now, here are some of my favorite pasta recipes. Grab your favorite Barilla pasta and start cooking! I just love pasta because it’s a blank canvas for so many creative dishes. Plus, there’s nothing more romantic than sharing pasta with the people that you love.
Pictured below: Carrot & Tomato Tagliatelle / One Pot Vegetable Penne Pasta
Creamy Pumpkin Penne / Mushroom Lentil Spaghetti Bolognese
Be sure to follow our pasta adventures next week!
This post is in partnership with Barilla, all opinions are my own and I love pasta!
It’s fall and yes, I’m still crazy about the corn BUT hear me out – this cozy cornbread recipe is the perfect accompaniment to your favorite bowl of chili (two of my favorites are here and here). Chili and cornbread are, in my humble opinion, what fall dreams are made of. It’s the perfect dinner to cuddle up with on the couch.
I have a few cornbread recipes here on the blog, but this spicy chipotle version is my new favorite. To the (vegan) cornbread base, I add chopped chipotle peppers, scallions, and kernels of fresh corn (although frozen is fine too, see below). This cornbread is lightly sweet, savory, and a tad spicy. It freezes well so I like to keep a stockpile in my freezer for whenever the cornbread craving hits 🙂
A few weeks ago, Jack stopped by the farmstead and came home with a small haul of vegetables. As he walked in the house with bags of produce, he pulled out this bouquet of flowering dill and handed it to me. “I thought you would think this was pretty,” he said as my heart completely melted. He’s not usually one for on-the-fly romantic gestures, and I’m not the kind of girl that loves to be showered with roses and gifts… but, as you know, I LOVE a pretty vegetable so I was especially smitten by this herbaceous gesture.
When you’ve been together as long as we have, it’s the little moments, not fancy things, that are the most special. And speaking of being together for a long time – tomorrow is our wedding anniversary :). I’m realizing as I type this that I could have chosen a more romantic recipe to post for the occasion, but hey, this is real life and it’s not always fancy.
I love dill and eggs together so that’s how this recipe started. I thought these mini frittatas would be a great make-ahead breakfast, and in fact they are. They keep well in the fridge for a few days and are a great way to start the day if you like an eggy protein breakfast like I often do.
Of course, these vegetables can be mixed up and swapped out seasonally (I love a sweet potato frittata later in the fall), but these are super delicious with tomatoes, scallions, kale, a touch of dijon mustard, and of course fresh dill.
Oh, and you don’t actually need flowering dill to make the recipe, just regular fresh dill is fine!