Try This---Pumpkin Beer & Sharp Cheddar Gnocchi Soup

Try This—Pumpkin Beer & Sharp Cheddar Gnocchi Soup

Don’t be intimidated by the fancy, ‘food network’ name, this soup is soup-er easy to make. See what I did there?! I’ve been waiting and waiting for the opportunity to use gnocchi for a soup recipe and this here does not disappoint. Of course if you’re anti-gnocchi, you can use potatoes instead… but then the dish won’t sound quite as fancy. Your call.

Just know that when it comes to hearty stick-to-your-ribs type meals, soups and pastas are ALWAYS the answer. Oh and cheese! Cheese makes everything better. Anyway, I found this recipe at the The Whisking Kitchen, and it is everything that you could possibly want from a Fall soup. Hearty and cheesy and pumpkin-y! You must try this!!!
Try This---Pumpkin Beer & Sharp Cheddar Gnocchi Soup

Pumpkin Beer & Sharp Cheddar Gnocchi Soup


  • 1lb gnocchi
  • 1/4c unsalted butter
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 2 leeks, sliced thinly
  • 1/2 yellow onion, diced
  • 4 garlic cloves, minced
  • 1tsp fresh rosemary, minced
  • 1tsp fresh thyme, minced
  • 1tsp fresh sage, minced
  • 1tsp salt + 1tsp freshly cracked pepper
  • 1/3c all purpose flour
  • 2c vegetable broth
  • 1 bottle (12oz) pumpkin flavored beer
  • 1c half & half
  • 1c whole milk
  • 1lb sharp cheddar cheese, shredded


  • In a large pan, melt butter and sauté vegetables until softened (about 10-15 minutes)
  • Add in salt, pepper, herbs, and flour and stir well
  • Cook gnocchi according to package instructions, strain in a colander, and set aside
  • Slowly add in vegetable broth, pumpkin beer, half &half, whole milk, and finally cooked gnocchi
  • stir gently
  • bring mixture to a simmer
  • add in cheese a little at a time so it has a chance to melt and blend into the mixture
  • Continue to simmer until all the cheese is melted
  • Garnish with sage leaves or pumpkin seeds
  • Serve

You guys, this soup is incredible! It’s like all the comfort of mac and cheese mixed with all the gooey of an amazing cheese dip perfectly captured in soup form. Grab a baguette and dig in!

Source: Pumpkin Beer & Sharp Cheddar Gnocchi Soup and BIG Changes!

Perfect-for-Autumn Cranberry Face Mask---Spa Days at Home

Perfect-for-Autumn Cranberry Face Mask—Spa Days at Home

Umm. Cranberries are seriously good for your skin! Who knew?! So let me give you a little background on how I discovered this. I was cleaning out my pantry and I found a can of cranberry sauce from last year. I don’t know how this thing managed to hide from me all the way through spring cleaning, but it did. I don’t know about you, but I get a little nervous about eating canned goods when I’ve had them for more than six months. I picture botulism and all kinds of gnarly things. It’s pretty crazy, I know, but welcome to my world. I’d much rather smear those ‘outdated’ foods on my face. Makes sense, right?

Anyway, this DIY spa recipe features my all-time favorite skin foods (honey and yogurt) with the added kick of cranberries! This face mask is the perfect way to celebrate the Fall. Rich in nutrients, it will leave your skin feeling silky smooth.  Use this mask just before bed, rinse it off and wake up to a noticeably brighter complexion!

Perfect-for-Autumn Cranberry Face Mask---Spa Days at Home

Cranberry Yogurt Face Mask


  • 1/2c cranberry sauce
  • 1/2c plain yogurt
  • 1/4c honey
  • 3tbsp olive oil


  • In a bowl, whisk cranberry sauce and yogurt together
  • add honey and olive oil
  • whisk together until well blended
  • apply mask in a thick layer and leave it on for 20 minutes
  • Rinse and follow up with your favorite moisturizer

I’m pretty excited about this cranberry thing, y’all. As you know, I had that ‘old’ can of cranberry sauce in the pantry so I used that, but I can’t wait to mix some things up with fresh cranberries. I’ll keep you guys posted!

Image Credit:

Try This---One-Pot Creamy French Onion Pasta Bake

Try This—One-Pot Creamy French Onion Pasta Bake

It’s official… I’m super cold. This is probably my least favorite time of year. Cold weather weighs on me like a ton of bricks. The bright side is that I can prepare some hearty, hot meals for a little comfort. After spending a very cold and rainy Sunday in Brooklyn, I decided that I really needed some stick to your ribs soup. By the time I got to the grocery store, that craving totally evolved into an intense yearning for pasta. Whatever. I guess I shouldn’t shop when I’m hungry.

Anyway, I found this wonderful recipe that combines all the goodness of french onion soup with all the awesome of pasta. I mean, seriously, do I really need to explain? You must try this!

Try This---One-Pot Creamy French Onion Pasta Bake

One-Pot Creamy French Onion Pasta Bake


  • 4 tablespoons butter
  • 2-3 sweet onions (I like to use 2 smaller onions)
  • 1 tablespoon brown sugar
  • 1 tablespoon worcestershire sauce
  • 1 cup red wine
  • 8 ounces button mushrooms, sliced
  • salt + pepper, to taste
  • 2 cloves garlic, minced or grated
  • 3 cups low sodium vegetable broth + 3/4 cups water
  • 1 pound of your favorite short cut pasta
  • 2 bay leaves
  • 2-3 fresh thyme sprigs
  • 1 1/4 cups heavy cream
  • pinch of cayenne pepper
  • 6 ounces gruyere cheese, shredded
  • 1/3 cup gorgonzola cheese, crumbled (optional)


  • Heat a large high-sided dutch oven over medium-high heat and add the butter
  • Add the onions + brown sugar and cook about 10 minutes, stirring frequently, until softened
  • Slowly add the Worcestershire sauce and the wine, let them cook into the onions, add more and continue to cook
  • Repeat until the the wine is gone and the onions are caramelized to your liking
  • Preheat the broiler to high
  • Toss the mushroom and garlic in with the caramelized onions, season with salt + pepper
  • Cook another 3-4 minutes
  • Pour in the vegetable broth + water and bring to a boil
  • Add your pasta, bay leaves and thyme, cook, stirring often until most of the liquid has been soaked up by the pasta and the pasta is al dente
  • Stir in the cream and a pinch of cayenne pepper
  • Stir in half the gruyere cheese and the gorgonzola cheese
  • Cook 2 minutes and then remove from the heat
  • Top with the remaining cheese and place under the broiler for 1-2 minutes until the cheese is melted
  • Serve warm, top with fresh thyme and parsley if desired

Source: Half Baked Harvest

Try This---Grain Bowls for Breakfast

Try This—Grain Bowls for Breakfast

I wasn’t always a big fan of all these ancient grains. It took me a while to warm up to the taste of quinoa, millet, and barley, but now that I’ve acquired a taste for them I can’t imagine what I was thinking before. They are the perfect, tasty, stick-to-your-ribs addition to any diet. Jam packed with protein, fiber, amino acids, the health benefits are plenty.

Whole Grains

With the weather getting colder here on the east coast, a hearty breakfast is just what the doctor ordered. Every weekend, I make a big batch of grains and store them in portion control containers (they even freeze well!). Throughout the week, I use a serving to add into my quick dinners and lunches, because meal planning gives me life. It was only a matter of time before I started eating them for breakfast.

If you’ve been following me, you already know how I like to play with my food. For a while now, I’ve been trying different takes on breakfast staples like yogurt and making savory yogurt bowls to start my day. Recently (again it should come as no surprise), I’ve been experimenting with adding grains into my breakfast rotation. Served up sweet or savory, grain bowls are an amazing alternative to that ho-hum bacon and eggs breakfast routine. You must try this!



Breakfast Grain Bowls


  • 1/2-3/4c cooked, unseasoned grain (millet, rice, quinoa, or barley)
  • splash of cooking oil
  • add-ins of your choice


  • Prepare as you would any stir-fry
  • Sauté the add-ins of your choice in a skillet or wok (scallions, veggie sausage, fresh herbs)
  • Place your grain in the wok and continue cooking until they are a golden brown
  • Serve

Some possible combinations to get you started:

  • quinoa+scallions+veggie sausage/bacon
  • barley+mushrooms+plain yogurt+thyme
  • rice+honey+bananas+cinnamon
  • farro+peaches+raw sugar
  • bulgur+blackberries+coconut shavings

Image Credit: cooknourishbliss, recipeshub, epicurious

The Only Face Mask You'll Need to Soothe Sensitive Skin---Spa Days at Home

The Only Face Mask You’ll Need to Soothe Sensitive Skin—Spa Days at Home

I admit it. Sometimes these homemade natural beauty recipes can be a little bit time consuming. I’m not a big fan of time consuming and I’m certainly not a fan of waiting. I’ll take instant gratification over Heinz 57 (good things come to those who wait) any day of the week. But what a glorious day it is when quality collides with quick results.

This yogurt based face mask is that amazing marriage of quick convenience and luxurious quality. It’s perfect for angry, impatient skin and it’s even more perfect for angry, impatient natural beauty alchemists. Word.


2 Ingredient Yogurt Face Mask for Sensitive Skin


  • 1/3c cooked oatmeal
  • 2tbsp plain yogurt
  • 1tbsp honey (optional)


  • mix ingredients in a small glass bowl
  • apply in a thick later and relax for 10-15 minutes
  • rinse thoroughly with warm water
  • pat dry
  • follow up with your favorite light moisturizer

***this mask soothes everything from bug bites to burns to acne

***the addition of honey (for it’s natural antibacterial and moisturizing benefits) is good for acne prone skin

Image Credit: Hello Glow and Heart-Swell