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Guest Post! Baked Sweet Potato with Kale & Goat Cheese

1 Dec

Happy post-Thanksgiving!!  I don’t know about you all, but I am a solid five lbs heavier from all the deliciousness, and don’t regret it for a second.  However, my aging metabolism dictates that I should probably relax on the extra creamy garlic mashed potatoes for at least these next few days.  Good thing we have today’s Guest Post! You know who you are :). They are super quick, healthy, and only three cheap ingredients.  I give you, baked sweet potato bites with kale and goat cheese!

Sweet Potatoes with Kale and Goat Cheese

Check out the recipe here and enjoy!


Guest Post: Cream Cheese-Filled Pumpkin Snickerdoodle Cookies!

23 Sep

Happy official first day of fall! It is hands down my favorite season.  Fall and all things autumnal. Crisp weather, football games, pumpkin beer, colorful leaves, FLANNEL… what’s not to love?! And speaking of football games, a small group in my office started year two of our fantasy football league! Loser of each week must bring in delicious treats for the rest of the group to enjoy.  As you might remember from last fall, I did my fair share of bringing in sweet thangs.  I have yet to lose a week, but my lovely coworker lost in Week 1 and guess what she brought in?! Yup, cream-cheese filled pumpkin snickerdoodle cookies.  Everything in that sentence is glorious alone, nevermind combined for an office dessert we demolished almost instantaneously. She was gracious enough to share the recipe and some pictures to be featured as a guest post this week!  If you’re a chronic baker, you undoubtedly have most of these ingredients hiding somewhere in a cupboard.  If not, head to the closest Giant or Harris Teeter!



  • 1C butter, softened
  • 1 1/2C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4C pumpkin puree
  • 2 3/4C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tartar
  • 1 tsp allspice


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • Dash of allspice




  • Make the cream cheese filling first, blend cream cheese, sugar and vanilla together. Chill for an hour.


  • In a large stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined.
  • In a separate medium bowl, stir together dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks.

cookie dough1

  • If your dough is overly sticky, dough may be chilled at this point for an hour or longer until ready to proceed. Chilled dough is easier to work with.
  • Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.


  • To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

in the oven

  • Bake for 12-15 minutes. Allow cookies to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to a week.

baked cookies





Pair with your favorite fall beer!

cookies and blue moon

Some pro tips from the baker:

  • The dough will be sticky because of the pumpkin puree; you can chill the dough for an hour or if you are not patient like me, I just get my hands slightly wet and its easy enough to work with the stickiness.
    • o Use the same recipe without pumpkin puree and allspice for regular snickerdoodles. The cookie dough will be a lot less sticky and easier to work with (that is my favorite variation)
  • The cookies wont have an overwhelming pumpkin taste, which is how I like it, but feel free to load up the allspice.
  • I love cream of tarter, which is why I used it, it can be removed if that isn’t your thing.


Guest Post: Sunday Cooking!

31 Mar

Alo alo again! I know, I’ve been a baddd blogger.  It’s been quite some time since my last post, but I have good excuses I promise.  I’ve been traveling a ton this past month, and was lucky enough to visit San Francisco, Spain, and Richmond, Virginia all in the past four weeks.  The trips were individually amazing and collectively helped define the best March ever.  Due to these distractions, my creative cooking game has been slacking to say the least.  That’s why today’s entry is a Guest Post!! I’m going to start Guest Post as a new series, much like the Nommin’ Out Edition.  I have some seriously talented friends when it comes to cuisine, so why not share their creations as well?  Today’s Guest Post is brought to you by my beautiful roommates, who get all the credit.  The recipes are perfect to make on a casual Sunday and are cheap, super healthy, and scrumptious.

Step one on a Sunday is of course to try to arise at a reasonable hour.  This is a weekly challenge for me.  But one Sunday I woke up to these:

Photo (5)

There are a total of four ingredients and take 15 minutes to make.  Pure protein and a surefire way to energize your Sunday for whatever activities you have scheduled.  Check out the recipe here:

The next recipe is definitely best made on a Sunday evening.  It’s a healthy version of a classic comfort food, but the preparation does require more time than you may want to allot on a weekday.  Helloooo leftovers for work week lunch!

Photo (3) Photo (2)

Recipe link:

I am one lucky roommate.  And now I’m hungry again.


So close to wine

Discovering new Foodventures with each bite

A Stairway To Fashion

imagination is the key

Madison Sheffer

a creative communicator

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