Weekends Were Made For…
















Hope you all had a great weekend!


Recipe Roundup!

This week it is all about cinnamon + sugar. Probably the best combination there is out there. Agreed?

Cinnamon Sugar Bagels with a Cinnamon Sugar Glaze via Food Coma ~ I use Emma’s basic bagel ingredients + then insert my own add ins

Cinnamon Roll Sugar Cookies via Picky Palate ~ I opted not to include the cream cheese frosting… frosting does me in.

Stuffed Chicken Breast wrapped in Sage + Prosciutto via Gordon Ramsay’s Healthy Appetite ~ The lone dinner that Husby + I made this past week. I can’t say either of us were a fan of prosciutto… or maybe it was the brand I bought… but the rest of it was great!




Recipe Roundup

Another week of great recipes!

Chicken Panzanella Salad via Women’s Health Magazine {unfortunately the recipe is not on their website… but this is a link to their Food Section}


Bette’s Diner Buttermilk Pancakes via The Pancake Handbook {Husby likes to substitute the buttermilk for greek yogurt!}


Everything Bagels via Food Coma {this is a blueberry bagel recipe ~ I’ve omitted the blueberries + instead brushed bagels with egg yolk, poppy seeds, salt, garlic powder + onion powder the last 5 mins of baking}


Shepherd’s Pie via Gordon Ramsay’s Recipes ~ this was perfect for St. Patty’s Day dinner with some imported beer {none for me + baby though!}


Blue Velvet Sandwich Cookies via Food Network Magazine {I just substituted the red food coloring for blue and VIOLA!}


Hope you try some of these recipes + I’d love to hear suggestions of your favorite recipes to try!


Strawberry Bagels

Bagels are one of my favorite foods, but I never really ate them often before being pregnant. Something about eating a piece of bread the size of my fist first thing in the morning… just didn’t really appeal to me. However, now I have half a bagel every morning before the gym + what better than homemade bagels?

After trying a few different bagel recipes, I decided to give it a go on my own.

Strawberry Bagels (makes 6-8)

  • 2 tsp active dry yeast
  • 1 1/2 tsp sugar
  • 1 1/4 cup warm water (approx 105 degrees F)
  • 3 1/2 cup bread flour
  • 1 1/2 tsp salt
  • 1 cup fresh strawberries, sliced
  • Oil or Shortening for greasing

In a small bowl mix together the yeast + sugar; then pour the warm water over the top. Let it sit for about 5 minutes until it gets frothy… if not your water may have been too hot or too cold to activate the yeast.

In a stand mixer, fitted with a dough hook, combine the bread flour, salt + yeast water. Knead the dough for 6-8 minutes until smooth + elastic.


While you are kneading the dough, slice your strawberries.


Lightly flour your work surface + knead the strawberries into your dough by hand. The juice will make your dough sticky again, so have extra flour on hand to get the elasticity back. Place the dough in an oiled/greased bowl + cover, then let sit to rise for 1 hour.


Turn the dough onto a floured surface + cut into 6-8 pieces. Then roll the dough out into approx 10″ with tapered ends + circle the ends on each other + mash them together to form a bagel shape. That is a technical term, I believe. Place the bagels on parchment paper, cover + let rise another 15 minutes.


Preheat your oven to 425 degrees. Fill a large pan or pot with about 2 inches of water, then bring to a boil on your stove. Place in a few bagels at a time (they should float); boil one side for 1 min + then flip with a slotted spoon to boil on the other side for 1 min. Remove from the pan + set aside while you finish the rest.


On a parchment paper-lined baking sheet lay out your bagels + place in the oven for 20 minutes until golden brown. Remove from oven… slice, butter/jelly/cream cheese/nutella/whatevs… shove in mouth!