Category: Dessert

It’s the end of the week as we know it (and I feel fiiiine)

It’s in your head now. Right? You’re welcome. R.E.M. rocks! Do people say “rocks” anymore? Do young people say “rocks” anymore? I wouldn’t know.

So, the end of the week is here (yay). It’s been such a crazy week. I haven’t even had a second. But now I do. So, I’m taking my second to show you food.

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Bigs’ Wednesday lunch was a breakfast theme! I packed a pancake “sandwich”, made with two gluten and dairy free pancakes, peanut butter, and honey. I also packed one slice of turkey bacon, cut up, some assorted raisins (Trader Joe’s big bag of assorted raisins ROCKS [#cantstopwontstop #imold]), a colby jack cheese slice, an orange, and granola (Trader Joe’s again).

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Bigs’ Thursday lunch was another turkey lunch (this time with ham and cheese!). I used my Food Writers and a turkey cookie cutter to make him so cute (if I can say so myself). His hay bale is crusts. I also packed grapes and applesauce. Bigs told me he was “staaaaarving” after eating this, so I made sure to pack more tonight for Friday’s lunch.

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So. For Bigs’ lunch tomorrow (Friday), I was sure to pack more food. I went with a Fallish squirrel theme. I made a ham and cheese sandwich, shaped like a squirrel. I used my Food Writers for his eye detail and cut out a little piece of fruit leather in the shape of an acorn. I also packed pretzels, seasoned corn, grapes and pineapple, an organic yogurt squeezy thing, and Trader Joe’s ginger cookies for dessert.

He’s going to go nuts! Get it? I love a pun.

And for my Smalls’ lunch today, I packed a Mickey Mouse(ish) lunch. And to prove it, here’s a blurry picture:

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Three baby Mickey Mouse shaped PB&J’s, some organic Trader Joe’s PB crackers, grapes, and TJ’s school house letter cookies. He ate all the grapes this time!

I also made Thanksgiving this week! I don’t think you can have it enough. I made a meal for a friend and doubled so my family could enjoy it too!

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I can’t wait for the REAL Thanksgiving! It’s going to be the bomb! (Do they say “bomb” anymore? Or is that done-zo?) For us, I made gluten free Turkey and Sage Meatballs.

Turkey and Sage Meatballs

1 lb (ish) ground turkey

1/2 C gluten free breadcrumbs

1 egg

S&P

1 1/2 t of ground sage or poultry seasoning

Mix together, roll into balls, place on greased pan, bake for 30 – 45 minutes (depending on size of meatballs) at 350F.

I covered our meatballs with a homemade cranberry orange sauce.

Cranberry Orange Sauce

1 C fresh or frozen cranberries

1/4 C frozen orange concentrate

1/3 C water

1 T sugar

1 packet of plain (unflavored) gelatin

Place all ingredients, except for gelatin, in saucepan. Bring to a boil. Whisk in the gelatin and simmer until thick.

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Roasted turkey breast for my friend. I seasoned it with S&P, garlic powder, onion powder, poultry seasoning, and olive oil. I roasted it according to directions.

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I made green bean casserole, all of which I could have eaten by myself. I love it.

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I made sweet potato casserole. I didn’t have marshmallows, but I DID have marshmallow fluff. And being the resourceful woman that I am, I swirled that ooey gooey fluffy goodness around in the sweet potatoes and it came out just fine.

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I made cheesy corn and cornbread casserole.

http://jareskepinterestrecipes.wordpress.com/2012/12/29/corn-casserole/

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I made my first ever pumpkin pie (weird that it’s my first!). I used a basic recipe. And I overdid it. But I love my friend, she didn’t even care.

And lastly, I made an old fashioned Cranberry Fluff Salad. I took a picture, but it looked awful. Like bad awful. But it was good. SO good. I am on the molded and gelatin based salad train. Doesn’t that sound like a gross train to be on? It’s not. It’s amazing. If you like that sort of stuff. Which I do. I DID have to change the recipe, due to my lack of marshmallows. Again, I used the fluff. I thought it might work since that IS one of the names in the recipe. And it DID work, maybe not as successfully as marshmallows would have, but it was still really good!

http://www.mybakingaddiction.com/cranberry-fluff/

Do it. That could be your Thanksgiving, right there.

Have a BLESSED end to your week! We are ending our week right with our church/school’s Fall Festival tomorrow night! It’s going to rock!!

Blessings,

Kristin

Halloween Muddy Puppy – a last minute Halloween dessert recipe

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Do you call it “Muddy Buddy” or “Puppy Chow”? I grew up with both names for this dessert. I like them both. I can’t decide which one I want to call it, so for now, I call it “Muddy Puppy”. It seems to work out.

Do you need a quick last minute Halloween party recipe that is sure to please? You’ve come to the right place! This recipe can be made in under 20 minutes (add a few to that to the drying phase) and contains very simple ingredients. And it’s addicting. I’m not so sure that’s a good thing though.

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Halloween Muddy Puppy

Serves: a ton

8 C Chex cereal

1 C semi-sweet chocolate chips

1/4 C butter

1/2 C peanut butter

1 1/2 C powdered sugar

Candy (I used candy corn, Kit Kats, and mini M&M’s)

*You can also add vanilla (I didn’t and it tastes fine without)

*This can be made gluten and dairy free with the base ingredients (GF Chex, DF butter) – just make sure your candies are, as well

Put the Chex in a large bowl. Melt the chocolate chips, butter, and peanut butter (microwave for 1 minute, stir, microwave in 30 second increments to ensure it’s completely melted). At this point, you could add vanilla. Pour over your Chex and stir gently. Place in a Ziploc bag and pour in powdered sugar. Shake shake shake! Spread onto a large pan, covered in wax or parchment paper. Dry and cool. Add your candy.

**Caveat: I was in a rush and shook the powdered sugar and Chex WITH my candy. It all tastes the same, but your mix would be more vibrant if you followed the above instructions, which I failed to do. Which is typical.

Have a blessed Halloween!

Enjoy!

Kristin

Mummies and Pumpkins and Cakes, oh my!

What a fun weekend we had! I participated in my first bake-off. I am SO not competitive, by nature. It gives me anxiety, like, for real. But I LIVE for baking (and you know, my kids, husband, Jesus too). And it was a friendly competition, hosted by my wonderful friend, judged by two chefs that she knew. And I knew we’d ALL be winners, you know, eating all of the desserts. I wanted to do something seasonal, so I decided on a pumpkin cake. To me, that would be perfectly acceptable on its own, because…#pumpkinallthethings, but this was a competition.

The cake itself was so pretty. The recipe called for an entire can of pumpkin, which I hadn’t seen before. I knew it would be rich with fall flavor and moist.

It was heavenly. While that was baking, I went to work on  next project – the cake’s decoration.

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Melting chocolate – isn’t it magical?

Halloween Candy Bark!

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I meannnnnn, forrealz! This is a thing! I ran across the recipe in my research and fell in love with it. It’s so festive! I could have used any candy, I suppose, but the blog used these and I loved how it looked like the inside of a trick or treat bag, but with eyes.

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It was so pretty. I can’t even handle how cute it came out.

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It’s my new favorite. Of everything.

http://www.justataste.com/2014/10/halloween-candy-bark/

Since my pumpkin cake recipe called for 3 8-inch rounds and I only had two, I made three smaller cakes to go with the 2-layered big one.

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I decorated the big one with the Halloween bark, cut into shards, and I used candy corn, more shards, and eyeballs to decorate the smaller ones. Not the cleanest work I’ve ever done, but it worked out because my creation won “Most Innovative”! I was so happy. It really was a delicious cake (and the bark was SO good).

This cake would be an incredible addition to a Thanksgiving table. It’s maple cinnamon cream cheese frosting takes it to a new level.

http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/

Since my long-suffering husband is both and dairy and gluten free, I couldn’t let him go to the bake-off with nothing to eat. I made him a Chocolate Pumpkin Sheet Cake.

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I could tell by the batter that it was going to come out delicious.

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And I was right. It was HUGE too, enough to feed a gluten and dairy free army. It puffed right up like a “real” cake! This was my first successful attempt and GF DF from-scratch baking (cakes). I left off the frosting (since it was filled with dairy).

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I’ll be using this recipe again and again. It called for over 1 can of pumpkin, but I just used one and it turned out beautifully.

http://www.thebakingbeauties.com/2010/10/gluten-free-chocolate-pumpkin-sheet-cake.html

All of the desserts at the bake-off were delicious. That was a fun night. I’ll have to up my game for next year’s competition.

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And lastly, I made mummies. Not real ones. Because that’s gross. And unheard of. In these modern times.

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I’ve made these before (here). They are too easy for words and make a big impact (to kids, mostly, I think).

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They’d be great dipped in ketchup. But that would look bloody. And grody. We don’t do bloody. Unless it’s a lip or knee. And not on purpose.

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I was going to make them all like the one on the left, but then nobody had time for that.

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I packed that little guy in my Bigs’ lunchbox, along with seasoned corn, banana chips, raisins, pineapple, red grapes, a Halloween cookie, and some orange and black chocolate covered sunflower seeds.

Boo!

Blessing to you!

Kristin

Thankful Thursday

Tomorrow is Thursday and it’s my turn to work in my son’s co-op! I’m so excited! I love his teacher and his classmates and absolutely adore spending the whole day with him in school. I am so thankful for his school and the experiences it has given us both. I am MOST thankful for the love of Jesus that the staff, parents, and children have at his school. Jesus is in every conversation, every lesson. I’m so thankful that my sons’ hearts are filled with His love, even while at school.

Here is the lunch I packed for my Bigs:

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I made a chicken, cheese, and mayo wrap and sliced it in half. I used Halloween cupcake picks to keep them together. I packed peanut butter filled pretzels, seasoned corn, a yogurt squeezy thing, and a teeny slice of apple gingerbread (my Mom made it and sent it over), cut into sticks. Yum. I used other Halloween trinkets and cupcake picks to decorate (a Frankenstein [I just read that the SCIENTIST was named Frankenstein, not the monster] and a plastic spider ring. Good times.

For my Smalls:

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I made a PB&J wrap, cut in half. I also packed a few peanut butter filled pretzels, freeze dried mango, red grapes cut in half, and some of that apple gingerbread cake.

And for me:

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I packed cinnamon raisin quinoa (recipe below), fresh steamed green beans (with S&P and red pepper flakes), a mini plum, some green grapes, and a honeycomb candy. I can’t wait for that one. I bet you that my Bigs will be poaching my dessert. 😉

I made the quinoa and green beans for dinner. The leftovers are perfect for lunch and taste delicious cold.

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Cinnamon Raisin Quinoa

1 C quinoa

1/2 C slivered almonds

salt

1 1/2 C boiling water

1/2 C raisins

Toast the almonds until they are brown, add the quinoa and do the same. Add the rest of the ingredients and bring to a boil. Turn the heat to low and simmer for 20 minutes. Fluff.

The original recipe called for a cinnamon stick and cranberries. I only had raisins and cinnamon was easier for me to use. Either would be delicious!

And for a sweet ending (not for me, sadly), COOKIES! I made gluten free peanut butter cookies (with chocolate chips) for my gluten free friend’s birthday.

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I love how easy these babies come together…

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…and how they make my house smell.

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That’s another good time right there.

http://www.wholefoodsmarket.com/recipe/gluten-free-peanut-butter-cookies

I have made these before several times, and they always come out wonderful.

Have a WONDERFUL Thursday, blessings to you!

Kristin

“A gentle answer will calm a person’s anger. But an unkind answer will cause more anger.” – Proverbs 15:1

“As a tree gives us fruit, healing words give us life. But evil words crush the spirit.”             – Proverbs 15:4

Proverbs 15 is FULL of wonderful Biblical truth!

Pumpkin Brownies (and a school lunch)

Hi, my name is Kristin, and I have a pumpkin obsession. I can’t get enough of it. I’m the perfect candidate for every company and their seasonal pumpkin products. I buy into it, every time. I don’t even care what it is, I’m happy to try it, as long as it’s got pumpkin in it. And I equally love making pumpkin treats myself. I’m on week two of making homemade pumpkin goodies. And I don’t see an end in sight, luckily for me. These are for the lunchbox, you know, not all for me.

So, today, I made pumpkin-y chocolate chip brownies…less brown, more pumpkin.

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These came together SO easily. I was even able to multi-task. My bestie was in town with her daughter (Smalls’ age) and I made these while we caught up. They were DELICIOUS. We couldn’t get enough. They were delicately flavored with the teeniest bit of cocoa, and filled with warm autumn spices and pumpkin.

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I love how thin they came out, too. SO good!

http://www.seededatthetable.com/2010/11/02/pumpkin-chocolate-chip-brownies/

And my Bigs’ lunch for tomorrow came together easily too:

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I made a ham, cheese, and mayo sandwich. I also packed huge, round, red grapes, Trader Joe’s Cinnamon Apple Snack Straws, carrot sticks, and a little piece of the pumpkin brownies.

I also packed a little lunch for my Smalls. It just makes it easier to feed him, sometimes.

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He has a PB&J, cut up grapes, carrot sticks, and some organic TJ’s peanut butter crackers.

You know what didn’t work out so well for us today? Our power going out for about an hour – dinner time. Crockpot Chili…the good news about that was that it was already made and still warm. The bad news is that it was dreadfully hot in my house (and outside) and we were eating warm chili. Oh well.

Could have been worse!

Blessings to you!

Kristin

Soft Pumpkin Ginger Cookies

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It’s just about that time of year where we make loads of cookies and share them, in hopes that our friends will do the same. to spread joy. I’ve already been thinking about what I want to do this year. As per the usual, I am early (I sort of always am, when it comes to food planning, except for dinner planning – I don’t do that, to my dinner demise). I don’t normally like to make more than three kinds of cookies. It becomes overwhelming, especially when I have so many people, with whom I like to share.

I’ve been trying cookies ALLLLL YEARRRR LONNNNG, you know, for research and all. I’ll be sharing my favorite recipes with you.

Yesterday, I made these little beauties.

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I LOVE pumpkin and I LOVE ginger, especially in the form of a soft ginger cookie. These are the best of both – Soft Pumpkin Ginger Cookies.

They screamed my name from the second I found them.

I, naturally, ran out of sugar halfway during my rolling of the balls (at least I had enough for the cookies, themselves!), so I used raw sugar to roll. I actually ended up liking those even more. They were sparkly. These would make such beautiful food gifts this upcoming holiday season. And they are delicious – soft, crunchy from the sugar, full of pumpkin flavor and warmth from spices.

Make them.

http://www.twopeasandtheirpod.com/pumpkin-gingersnap-cookies/

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Imma go eat one or ten right now.

Kristin

Cheerio! It’s time for tea!

I have two boys. I think most of you know that because I talk about them incessantly. If you’re near me and they aren’t, I’m showing you pictures of them on my phone (today’s response to wallet pictures). I always thought I’d have a girl or two, I never expected to have TWO boys. I think I’m still in shock. My oldest is four. I am not very good at “boy” stuff. I try, I do. I am really good at dressing in cutoff jean shorts (my daily uniform – I LOVE getting dressed up, but I live in my cutoffs, but I DO love matching my boys and then matching myself TO them.)  and shopping for boy clothes, but when it comes to boy things – I struggle. I just don’t have that gene. Try as I might! I is who I is…

But I’m grateful. They’ve shown me how cute bug catching can be (I don’t quite touch the bugs myself), to let go when they get a little dirty, to eat like cavemen with their hands (okay, so I’m big on table manners, so this particular attribute isn’t so cute), to play superheroes or dinosaurs. I can cut my Bigs’ hair like a salon would do. So I’ve adapted, I’ve learned, and I’ve always been so grateful for them.

But I’m still a girl (well, a WOMAN now, but you know, girl-Y). I do what I can with these boy themed lunches.

Except for today. Last night I made a lunch that is definitely more “girly” for today, but since I added a blue background and my boy is eating it, it’s boyish. Or we can call a spade a spade and just say it’s a girly lunch. Who cares. His favorite color is pink and his besties are all girls. He’s great at karate, running, and yardwork. He is who he is, and I love him.

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I spread strawberry cream cheese on melba toast, there are two little sandwiches of that. I had a conversation last week with my Mom over tea (more on that later) and I was inspired to get some melba toast (okay, impulse buy!). I packed seasoned corn (have to have a veggie!), oyster crackers, raisins, colby jack cheese, sliced plum, and a slice of chocolate cake (with star sprinkles). Looks like a kid’s “high tea” to me!

My inspiration behind this whole meal was the high tea I shared with my Mom last week. We used to do that a lot when I was little, and sporadically throughout our lives, together. We found a really cute place and it was the best tea we’d ever had, and we’ve enjoyed it in England! Making that kid lunch might be the closest thing to having tea with my kid since I do not have girls. Back to the REAL tea…

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We had the most delicious Peach Melba tea (hence the Melba talk – I had remembered that I had a Sunday school teacher named Melba and it always reminded me of melba toast and peach melba, even as a child). This was the best hot tea I’d ever had.

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The food spread was insanely beautiful – the bottom tier was tea sandwiches, the middle was British desserts, and the top was scones with jam and clotted cream.

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Turkey & Cranberry, Egg Salad, & Cucumber with Cream Cheese, all on British bread

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Berry Tart, Baby Cupcakes, Zucchini Walnut Bread, Bread Pud, & Jam Roly Poly

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The scones were perfect (as was everything). The Ex-Pat owner of the tea shop showed us the “real” way to eat them, to maximize jamming and clotted creaming.

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Heavenly

Anyone who has known me knows that I’ve been an Anglophile since before it was cool. I’m glad I found a way to sort of share that with my Bigs, in my own way.

Blessings!

Kristin

Raisin’ the Roof!

Happy Tuesday (I hope it is for you, anyways)! This Tuesday was a pretty happy one for me. My Bigs had a great day in school and worked on writing capital “B’s”. I went jogging with my Smalls and there was a breeze (it’s the small things). I made a delicious dinner (my dinner track record of late hasn’t been so great) and I’ll even be sharing one of the recipes soon. I also made a Cinnamon-Raisin Quick Bread (by Lisa Leake, 100 Days of Real Food). It was a happy Tuesday.

Here is my Biggy Bigs’ lunch for tomorrow:

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I cut one slice of the quick bread and sandwiched it with cream cheese. I also packed one slice of ham, rolled up, and some pieces of cheese, seasoned corn, homemade fruit snacks, and some Sun Drops (colored, chocolate-covered sunflower seeds). I am betting my Bigs will love this lunch. I love the colors of it. So cheerful!

The bread was a breeze to make – it’s not named “quick” bread for nothing!

I love 100 Days of Real Food recipes. They are clean and mostly easy. A win-win!

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The house smelled heavenly while this little loaf was baking. Cinnamon and raisins go so well together in taste AND in smell.

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Yum-o.

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If you’ve got an hour, some whole wheat flour, honey, cinnamon and raisins (and a few other basic ingredients), TRY THIS.

There is no white sugar in it – only honey. It’s made with whole wheat. It’s hearty. It’s good hot, cold, or toasted. What’s not to love?

Here’s the recipe:

http://www.parents.com/blogs/food-scoop/2014/09/04/health/100-days-of-real-food-could-you-do-it/?socsrc=pmmfb1409067

Have a blessed Wednesday!

Kristin

It’s a Lunchbox Party!

So yesterday, I got busy in the kitchen. I made three things, that when put together, would make quite a party in the lunchbox!

I started with homemade fruit snacks.

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I’ve made these many, many times before. They are easy and healthy. MUCH more healthy than store-bought fruit snacks (which I won’t judge if you eat them – we do sometimes too!).

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They only have a few ingredients – frozen (or fresh fruit), honey, orange juice (I use concentrate with water), and gelatin.

Here is the recipe (feel free to use the fruits you love!):

http://www.thankyourbody.com/homemade-healthy-fruit-snacks/

My Bigs loves these. My Smalls doesn’t adore the squishy feeling. The taste is so much cleaner than the over-processed ones.

I also made pizza rolls. I didn’t follow any recipe, but made it up as I went along. These were also very easy, only using four ingredients, as well.

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Crescent rolls, pizza sauce, Italian cheese blend, and mini pepperoni. That’s it!

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I rolled out the crescent rolls and used a rolling pin to flatten them. I spread around a few tablespoons of pizza sauce, sprinkled some cheese, and scattered some mini pepperoni. I then rolled up the dough, like I would cinnamon rolls.

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I placed the rolls in the fridge for a while, so they wouldn’t be too gooey when slicing them.

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Once chilled, I sliced them and put them in a greased cake tin and baked for about 20 minutes.

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My house smelled like a pizzeria! They came out golden brown, ooey, gooey, melty, cheesy, saucy, and pizza-y.

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I think they’ll be a hit.

And lastly, I made mini chocolate chip cookies. I love any size chocolate chip cookie. These were fun to make. I didn’t even mind rolling up a thousand little cookies.

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These are the perfect size for small hands and lunchbox treats!

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I can’t wait for my Bigs to be able to have these in his lunchbox (good behavior is the key to getting these).

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They are DELICIOUS – slightly chewy, soft, a bit underdone…and best of all, adorably little.

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Get in my belly, a thousand of you!!!

Here is the recipe, if you are interested (and why wouldn’t you be?):

http://www.cookingclassy.com/2014/07/chocolate-chip-cookie-bites/

Blessings,

Kristin

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Love a cookie jar full of homemade goodness!

Vacation Eats

What’s your favorite part of vacation? For tropical vacations, is it the sand between your toes? The sound of the ocean’s waves, lapping up to your feet? Is it soaking up the sun in your vacation spot’s crystal blue, fancy pool? While I love ALL of those things, my real joy is discovering the local food. I’m a foodie, through and through!

We recently got back from our annual sojourn to the tropical Sanibel Island. We always look forward to seeing our favorite things down there and eating at our favorite restaurants there.

I’ll jump right in!

We always go straight to the Island Cow, a funky, cow-themed, tropical restaurant in the middle of Sanibel Island. They put “bread” on the table when you arrive…read “bread” as strawberry and funfetti muffins. How can you go wrong?

We ordered the Frickles (fried pickles). If you’ve never had these, I URGE you to try them. They fulfill a lot of taste pockets on your buds – crunchy pickle crunchy, crunchy fried crunchy, salty, and savory. They come with ranch dressing and are sprinkled liberally with Parmesan cheese. Again, seriously, how can you go wrong? 🙂

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I ordered the grilled salmon. It was a little dry. But I didn’t care. I was eating fresh fish and funfetti muffins on a tropical island, surrounded by extended family. Standards are different.

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I ordered it with veggies and cheese grits. Because cheese. And grits. Everyone enjoyed their meals (Hubs got shrimp, Bigs got waffles, and Smalls got catfish – he actually asked for catfish and loved it – such a mini-foodie-baby!).

We then went to the best grocery store on the Island – Jerry’s, as we always do after lunch. We picked up some food for the week…and a few extras….DONUTS.

I was on a donut hunt. Like a Great White Shark (sorry, this all happened during our beloved Shark Week) hunts its blubbery prey, I was out to find the best donut. My hunt began earlier in the week (and in my hometown).

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We had to spend 3 hours in Pediatric Cardiology earlier in the week to check out my Smalls’ heart murmur (healed, God is good!) and I thought we deserved donuts. And it was a nice way to round out the week before leaving for vacation. These (strawberry icing with sprinkles, red velvet with cream cheese frosting, coconut crunch, and jam-filled) were delicious, but still not as good as my go-to donut shop (I’ve talked about them and posted pictures before – they’ve been featured on Food Network’s “Donut Showdown”!).

Back to Jerry’s in Sanibel…

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We picked up a chocolate icing with sprinkles, an almond-filled bearclaw, and a custard-filled croissant bundt. I was delighted to see that as my search continued, the donuts (and pastries, as it were) were getting better and better. The sprinkle donut was very good (the boys devoured it, they love their sprinkles). The almond-filled bearclaw was DIVINE. The pastry was delicate and crunchy and topped with glazed almonds. The inside was lovely marzipan-esque, chewy, and absolutely wonderful. And the little bundt in the back was a delicious surprise. It was made with torn up croissants, pressed into the mini-bundt pan, baked, glazed, and filled with a creamy, cool, vanilla custard. SO fun!

We finished off our donut crawl at Bennett’s Fresh Roast donuts, which have also been featured on “Donut Showdown”.

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Our group liked them so much, we got them twice! The picture above shows their s’mores donut, pink icing with sprinkles (for the boys, obvi), and their Orange Crunch. Despite loving all things s’mores and not really liking Orangesicle flavored things, the Orange Crunch was out of this world. It was FULL of fresh orange flavor.

Even after all of those wonderful pastries, I still prefer my go-to! And that makes me happy, because it’s close to me. 😀

We also took our boys to the famed Bubble Room! It was SO much fun! My husband used to go to the Sanibel and my parents used to take my to the one where I grew up – such happy memories!

When we sat down, I ordered Bigs a Shirley Temple (as my parents did for me when I was little) and a Roy Rogers for me. Everything about it is happy.

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Bigs thought it was great. And seeing him experience something I did as a wee one made me so happy.

The bread basket they put on the table also made me happy…

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It was filled with their “Bubble Bread” (garlicky, cheesy, and delicious) and sticky raisin buns. I meannnnnn….

I ordered the Prime Rib, but my picture came out blurry. It was really delicious.

We took a slice (SLAB is more like it!) their famous Orange Crunch Cake back to our condo to share with our family and friends.

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We all loved it. It was so delicious.

The food was incredible, as well as our vacation.

Until next year, Sanibel!

What are YOUR favorite places to eat on your recurring or one-off vacations? I’d love to hear!

Kristin