We are now in our second week of summer break and I kind of sort of have a routine going. It still doesn’t allow much time for recipe testing or blogging, but I had to squeeze this recipe in.
Last week I made this hazelnut roll cake for a cookbook challenge on Instagram. It was so delicious I thought I’d share it.
The original recipe is for a walnut roll so already you can tell I made a couple changes!! I personally can’t stand walnuts so switched those out for hazelnuts. Obviously you can use whatever nut you like.
With all the rush to get things done during the holidays it’s always nice to slow down and enjoy life a little. And simple really is better, especially in the case of these compound butters.
A post about compound butters isn’t exactly exciting or riveting, but perhaps this time of year we all need to be reminded to slow down and enjoy ourselves a little. Sit down and enjoy your homemade meal.
Our boys have started asking for stories near the end of a meal (this all started after having dinner with my parents a while back). They like to hear stories about when Mom and Dad were growing up or stories about when they were babies. Anything goes.
If there isn’t time to sit at the table for a longer time to include stories there is always time to go over their rose and thorn for the day. Their rose is what they liked about the day and the thorn is what they didn’t like. We’re lucky, they frequently say they don’t have a thorn for the day.
Sometimes the rose is the meal they are eating. Whenever I make cinnamon honey butter I can count on the boys being very excited about their meal.
My boys have always been big eaters. Add in 2-3 swim practices a week and they are truly bottomless pits. They wake up in the morning and the first thing I hear is “what’s for breakfast?” As soon as they walk in the door after school it’s “what’s for snack?” They finish swim and say “did you pack a snack?”
Do you perhaps see a theme here?! It’s hard to keep up with their appetites without falling into the prepared food pit. The pantry is usually well stocked with various nuts which they love. Cheese and yogurt in the fridge. Plenty of fruit.
Back in September I made a carrot cake with mango curd filling and whipped cream cheese frosting for Sean’s birthday. Little did I know what a monster I’d created by choosing this cake.
You see, after Jack tasted the mango curd he became hooked on it. Not that I can blame him, it was incredibly delicious.
Last week I posted a photo of three pie pumpkins in an In My Kitchen post. I ended up roasting them and baking cranberry pumpkin cream cheese muffins. I still had some pumpkin puree left and planned on making this pumpkin soup.
Then Hurricane Matthew happened. The boys were home for three days of school, plus the weekend. I was busy keeping them busy and out of trouble. Josh was out of town. I had a fridge full of leftovers. The soup fell to the bottom of my to do list.
My parents came for the weekend, planned long before the hurricane was in the picture. Josh and I were supposed to go to the Nascar race in Charlotte Saturday night for a work function but the race ended up being delayed a day. It all worked out, we still got a date night out of it since my parents were already here to watch the boys!