A Week In The Life, Vol 9.

See ya later February! We had a slight warm up this week! Like in the 40s, then the 50s and even the 60s. And some SUN!!! Felt amazing, even if it’s false spring. This is like the extent of the meals I snapped this week. Ha. I never thought it would happen but we are […]

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See ya later February!

We had a slight warm up this week! Like in the 40s, then the 50s and even the 60s. And some SUN!!! Felt amazing, even if it’s false spring.

This is like the extent of the meals I snapped this week. Ha. I never thought it would happen but we are a family who now goes through a loaf of bread quickly. We are obsessed with Dave’s Killer Bread and I think I need to buy 2 loaves a week at this point.

Also! You know how I’m totally off coffee because… pregnancy? I just have zero taste for it. Well, I got a madagascar vanilla cold brew from Panera and it was pretty amazing.

Look at that sun!

Pit stop at grandma’s for some ice cream.

This picture made me laugh out loud because that’s just how she was coloring. I mean… what? How is that comfortable?

Emilia was very into makeup again.

She just kills me.

Ummm one night I made blueberry pancakes for dinner! They are the kids’ (and Eddie’s?) favorite.

Also made the stewed chicken with sour cream & chive dumplings from Julia’s new cookbook. PHENOMENAL.

Watching the rain…

Max had a hockey tournament in youngstown this weekend.

And Emilia and I went to our first game! We haven’t gone at all because of covid, but this was a huge venue and Eddie determined the day before that it was pretty safe. It was so fun. I wish I could post the video of her screaming GO MAX!!! Which she yelled the entire time even when he wasn’t on the ice. Ha.

Can’t take him.

It was a good week!

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Peanut Butter Banana Bread

It’s time to use up some bananas again because I always end up buying more than I get around to actually eating. Always. This time … instead of the my chocolate marbled banana bread that I love so much … I’m going a little simpler with peanut butter mixed in the batter. This recipe uses […]

Peanut Butter Banana Bread

It’s time to use up some bananas again because I always end up buying more than I get around to actually eating. Always. This time … instead of the my chocolate marbled banana bread that I love so much … I’m going a little simpler with peanut butter mixed in the batter.

Peanut Butter Banana Bread Ingredients

This recipe uses basic ingredients which is always a plus when I have a last minute urge to bake something and hope that I already have everything I will need in the pantry.

Peanut Butter Banana Bread

Especially when it looks like this. Yummm!

Peanut Butter Banana Bread Steps

The steps are easy, too. And you don’t even need a mixer. This is a hand mixing mashup. Make the banana bread batter and then combine some of the batter with melted peanut butter.

Peanut Butter Banana Bread Swirled Batter

Then you just gently swirl the two together for a perfect peanut buttery combo and bake away.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Prep Time 20 minutes
Cook Time 52 minutes
Total Time 1 hour 12 minutes

Ingredients

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups ripe bananas, mashed
  • 1/2 cup unsalted butter, mostly melted and cooled
  • 2 eggs
  • 1/3 cup whole milk
  • 1-1/2 teaspoons vanilla
  • 2/3 cup peanut butter

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9 X 5 inch loaf pan. Lay a piece of parchment paper cut to fit the length of the pan and allow enough to extend over the edges sides of the pan to allow lifting. Then grease the top of the parchment paper. Lightly dust with flour.
  3. Whisk 2 cups flour, the sugar, baking powder, baking soda and salt in a medium bowl.
  4. In another bowl, combine mashed bananas, mostly melted butter, milk, eggs and vanilla.
  5. Add flour mixture to the wet mixture and whisk together until combined.
  6. In a small bowl, melt peanut butter with about 3-4 scoops of the banana bread batter and stir together until blended.
  7. Pour remaining batter in the prepared loaf pan and then place spoonfuls of the peanut butter mixture on top. Gently swirl peanut butter mixture into the banana bread batter with a knife several times without over mixing.
  8. Bake for 50-52 minutes until done. Cool and remove from the loaf pan by holding the ends of the parchment paper and lifting out. Cut bread into thick slices and enjoy.
Peanut Butter Banana Bread

Hope you enjoy!

40 Easy Weeknight Dinners

Each year, when winter starts to melt into spring, I refresh my rotation of easy weeknight dinners. The weather begins to change, and so do my cravings. On some days, I’m still in the mood for the cozy comfort food of winter – hearty pastas…


Each year, when winter starts to melt into spring, I refresh my rotation of easy weeknight dinners. The weather begins to change, and so do my cravings. On some days, I’m still in the mood for the cozy comfort food of winter – hearty pastas, soups, and stews – but on others, I’m hungry for weeknight dinners that are lighter and brighter. This year especially, I’m ready for a change. I don’t know about you, but I feel like I have cooked more in the last 12 months than I ever thought possible. Right now, weeknight dinners that are quick […]

What To Eat This Week: 2/28/21.

This week is looking DELISH! A few weeknight favorites, a great burgers and the best vodka pasta ever… What To Eat This Week This week, we’re kicking things off with a huge family fave: my weeknight peanut noodles with roasted broccoli! Everyone LOVES these. These new chicken meatball pitas are up next. You have to […]

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This week is looking DELISH!

what to eat this week

A few weeknight favorites, a great burgers and the best vodka pasta ever…

what to eat this week

What To Eat This Week

This week, we’re kicking things off with a huge family fave: my weeknight peanut noodles with roasted broccoli! Everyone LOVES these.

These new chicken meatball pitas are up next. You have to try them! So flavorful and wonderful.

Vodka sauce pasta for mid-week. This is the most perfect comfort food. I want to get a dish of it in before spring hits.

Still riding the soup train over here! Butternut white chicken chili is divine.

Crispy brussels sprouts tartines are perfect. A little high maintenance but so much flavor.

For Friday, go with green goddess salmon burgers! Tons of flavor and the salmon burgers can be prepped ahead of time.

For lunches, I’m going with my baja grain bowls! And breakfast is my winter avocado toast!

what to eat this week

What’s on your menu this week?!

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The BEST Vegan Grilled Cheese Sandwich

After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n&#8217…

The BEST Vegan Grilled Cheese Sandwich

After not being thrilled with the vegan cheese selections at the store, we set out to make our own, specifically cheddar! Cheddar is a classic flavor that’s so versatile, vibrant in color, and delicious on things like grilled cheese, mac ‘n’ cheese, and more (swoon). And after cracking the code on vegan cheddar cheese, it was time to make a grilled cheese sandwich!

Thick slices of sourdough are buttered and spread with a generous layer of vegan cheddar cheese then grilled until toasty and golden brown.

The BEST Vegan Grilled Cheese Sandwich from Minimalist Baker →

Jessica’s Book Club: March 2021.

Spring is coming! For March, we’re doing a two part read! I’ve picked Love At First by Kale Clayborn, as well as her book Love Lettering! I read Love Lettering last year at this time and absolutely adored it. Love At First just came out this week, so for those of you who read through […]

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jessica's book club

Spring is coming! For March, we’re doing a two part read!

I’ve picked Love At First by Kale Clayborn, as well as her book Love Lettering!

I read Love Lettering last year at this time and absolutely adored it. Love At First just came out this week, so for those of you who read through your local library and prefer books that have been out for awhile, I wanted to include Love Lettering too!

About Love At First:

Sixteen years ago, a teenaged Will Sterling saw–or rather, heard–the girl of his dreams. Standing beneath an apartment building balcony, he shared a perfect moment with a lovely, warm-voiced stranger. It’s a memory that’s never faded, though he’s put so much of his past behind him. Now an unexpected inheritance has brought Will back to that same address, where he plans to offload his new property and get back to his regular life as an overworked doctor. Instead, he encounters a woman, two balconies above, who’s uncannily familiar . . .

jessica's book club

About Love Lettering

Meg Mackworth’s hand-lettering skill has made her famous as the Planner of Park Slope, designing custom journals for her New York City clientele. She has another skill too: reading signs that other people miss. Knowing the upcoming marriage of Reid Sutherland and his polished fianc e was doomed to fail is one thing, but weaving a secret word of warning into their wedding program is another. Meg may have thought no one would spot it, but she hadn’t counted on sharp-eyed, pattern-obsessed Reid…

We will discuss the book in our secret facebook group towards the end of March! Follow jessica’s book club on IG and facebook for details throughout the month, and to see what else I’m reading. xo

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Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

The post Small Batch Deviled Eggs appeared first on Budget Bytes.

My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!

Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.

Four deviled egg halves on a white plate

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.

What Else Can I Add to My Deviled Eggs?

As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:

  • Relish
  • Sriracha
  • Fresh herbs (dill, chives, tarragon, parsley, scallions)
  • French fried onions (topping)
  • Capers
  • Pickled red onions (topping)
  • Dill pickle slices (topping)
  • Pickled jalapeños (topping)
  • Salsa
  • Olives
  • Thinly sliced radish (topping)
  • Bacon
  • Hot sauce
  • Curry powder
  • Guacamole
  • Everything bagel seasoning

How Long Do Deviled Eggs Last?

Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??

What to Serve with Deviled Eggs

If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).

Steaming vs. Boiling Eggs

I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.

Side view of four deviled eggs on a white plate
Four deviled eggs on a white plate garnished with paprika

Small Batch Deviled Eggs

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!
Total Cost $0.54 recipe / $0.27 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 2 halves each
Calories 119.05kcal
Author Beth – Budget Bytes

Ingredients

  • 2 large eggs $0.42
  • 1 Tbsp mayonnaise $0.10
  • 1/4 tsp Dijon mustard $0.01
  • 1/16 tsp seasoning salt* $0.01

Instructions

  • To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
  • Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
  • After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
  • Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
  • Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Notes

*I used Tony Chachere’s as my “seasoning salt” but you can use any brand seasoning salt, like Lowry’s, Morton’s, or even a generic store brand, like Kroger.
To Boil the Eggs: Place the eggs in a saucepot and add enough water to cover by one inch. Place a lid on the pot, turn the heat on to high, and bring the water up to a boil. When it reaches a full boil, turn the heat off and let the eggs sit in the hot water, lid on, for 15 minutes. After 15 minutes, run under cool water and then continue as usual.

Nutrition

Serving: 2halves | Calories: 119.05kcal | Carbohydrates: 0.55g | Protein: 6.25g | Fat: 10.15g | Sodium: 167.05mg | Fiber: 0.4g

How to Make Small Batch Deviled Eggs – Step by Step Photos

Eggs being added to a saucepot with tongs

To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.

Two eggs on a cutting board, one peeled and cut in half

After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.

Egg yolks in a bowl with mayonnaise, dijon, and seasoning salt

Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).

Mashed and seasoned egg yolks in a bowl with a fork

Mash the yolks together with the seasoning.

Mashed and seasoned yolk returned to the egg whites

Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.

Four deviled eggs on a white plate garnished with paprika

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Our 10 Most Popular Recipes in February

February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from …

February is the last full month of winter (huzzah!), which means our food was heavy on the comfort, much like a heated weighted blanket. These are the 10 new recipes that our community click-click-clicked on the most; 70 percent are sweet treats, from peanut butter cookies to cinnamon rolls, a statistic I’m pretty giddy about. So grab a glass of oat milk and let’s get started.

10. Miso Peanut Butter Cookies With Sesame & Chocolate

“These cookies have a lot going on, and that’s a good thing,” writes contributor Kiera Wright-Ruiz. Funky miso? Check. Gooey peanut butter? Check. Crunchy black sesame? Check. Melty pools of dark chocolate that I would like to dive into? Check.

Read More >>

Lessons in Sustainable Living From My 100-Year-Old Japanese Farmhouse

Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories beh…

Welcome to Real-Life Renos, where we’re pulling back the curtains to the home renos we just can’t get enough of. Tag along as our favorite designers, chefs, and cookbook authors welcome us inside their spaces and share the behind-the-scenes stories behind their transformations. We’ll explore their takes on sustainable living, how they express their identities through design, how they create beautiful spaces that center around accessibility—and so much more.


At first it was only a daydream to own a farmhouse in Japan.

Read More >>

Currently Crushing On.

Hey hey and happy Saturday! This week on the blog, I shared our favorite kale caesar crunch salad! I also shared these chicken meatball pitas which are incredible, a bunch of spring recipes I can’t wait to make and this deeeelish brussels sprouts pistachio pizza. Of course you can find a new weekly menu post […]

The post Currently Crushing On. appeared first on How Sweet Eats.

currently crushing on

Hey hey and happy Saturday!

This week on the blog, I shared our favorite kale caesar crunch salad! I also shared these chicken meatball pitas which are incredible, a bunch of spring recipes I can’t wait to make and this deeeelish brussels sprouts pistachio pizza.

Of course you can find a new weekly menu post along with a new week in the life post too.

Finally, have you preordered your copy of my newest book, Everyday Dinners, yet?! This book is weeknight dinner GOLD! Filled with tons of recipes under 30 minutes, my 10 minute meal prep strategy for each meal and loads of tips, tricks and ideas to make it through the week in an easy, enjoyable way. It would mean the world to me if you would order! We just launched a signed preorder copy RIGHT HERE.

P.S. something big is launching next week for those who have preordered!

Have a lovely weekend! xo

What I’m loving this week:

Hot milk cake?! I am so intrigued! Yum.

This roasted winter citrus looks amazing.

Lemon bundt cake. This looks perfect.

I’ve been very tempted to try brownie batter hummus. Now I have to.

Crispy hash browns! Oh yum

OMG. How good is this sausage gnocchi bake?!

Carrot cake cinnamon rolls! Hello!

Want to try these jerk chicken and dumplings.

Air fryer salmon has also been on my list to try!

Love these crispy chicken carnitas!

Blueberry cake looks so so good.

This warm spinach salad with grapes sounds amazing.

The post Currently Crushing On. appeared first on How Sweet Eats.