Category Archives: recipes

candy corn sprinkle covered apple cider donuts

Sometimes I feel like that guy you went on a first date with and afterwards he says you should hang out again soon but then you don’t hear from him for two-plus weeks. And you’re probably over there on the other end of your computer or smart phone like what the heck? I thought we hit it off?

Should I shoot over a random text that says I’m interested without saying I’m interested. You know something like, “hey.” A simple reminder that you’re waiting for an update, but not desperately waiting, just you know, waiting.

Meanwhile that guy you’re dating (me in this case) actually really wants to hang out with you again but keeps getting sidetracked by work, work events and events for work and hasn’t gotten around to making the necessary efforts to plan your next date.

OR, this is just my really roundabout way of telling you that I’m sorry I keep going AWOL from the blog. I miss you and I’ll try to be better. And better I’ll be because today marks the start of the best season ever created once a year every year from now until eternity.

source

I’ll try not to repeat my annual reminder post about how obsessed every girl everywhere is with the fall season as I’m sure the amount of blanket scarves, over the knee boots and PSL snaps and instagrams you’ve seen today are reminder enough.

Instead, I’d like to use this time to revisit my baking of the inaugural batch of pumpkin apple muffins, a task just a wee bit more challenging to get motivated for when it’s still 90 degrees outside and you’ve already showered but can’t stop sweating from your run.

So without further ado. Give me all the pumpkin!

IMG_5449

Pumpkin Apple Muffins with Streusel Topping (makes 18-24)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil
  • 2 C peeled and chopped apples (I used honeycrisp)
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

Streusel Topping (Because, well, Streusel)

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

 

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Serve warm with butter. pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes, pumpkin apple muffins, pumpkin recipes, fall, autumn, muffins, breakfast, brunch, baking, recipes,

If you need me, I’ll be out shopping for plastic pumpkins and gourds that won’t melt on my front porch this year.

Happy Fall, Ya’ll!

Newlywed Brunch

Remember when I used to share recipes on the blog?

Yeah me neither.

But believe it or not, I do still cook every once in a while. So what if I made these two months ago. Or that I’ve had the photos sitting on my camera ever since just reminding me how good they would probably taste if I had them again.

So I figured why not share the recipe with you so you can drool over them and likely bookmark the recipe to keep pushing off for when you actually find time to make brunch again, too.

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I’ve been loving The Newlywed Cookbook lately for its simplicity and fresh ideas. Let’s just say I tackle cooking like I tackle my wardrobe. I will re-wear the same 5 pieces of clothing over and over again before I make use of the hundreds of other items I have in my closet. And when I realized I had everything on hand to make this oat/yogurt/blackberry jam of a recipe, well, I put on my white t-shirt and jeans and made a morning out of it. (OK so it was yoga pants and a workout tank you get the point).

Warning: Rich flavors on the horizon.

 

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  • 1 2/3 C all purpose flour
  • 2/3 C old fashioned oats (can sub rolled)
  • 2 TBL sugar
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 C plain Greek yogurt (plus a little extra for garnish)
  • 1 C buttermilk (sub whole milk)
  • 4 TBL unsalted butter (melted)
  • 2 large eggs

In a large mixing bowl, whisk dry ingredients together. Blend yogurt, buttermilk, melted butter and eggs in a separate bowl. Pour the wet ingredients into the dry and mix until they are combined.

While your cast-iron skillet heats to medium, mash 2 cups of blackberries with 1/4 cup of sugar. Strain the juice into a small saucepan and set the berries aside. Heat the juice over medium heat until it thickens to a syrup-like consistency. Remove from heat and add a few teaspoons of pure maple syrup. Once it cools, pour over berries.

Spoon 1/3 cup of batter into your heated skillet and cook until bubbles form on top of pancake. If you’re anything like me it takes you 3-4 pancakes to really get your temperature right. But oh how #4 turns out!

Serve pancakes with berries and garnish with a little greek yogurt.

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Take a nap.

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The votes are in

And apparently you like my random musings. According to my content poll, many of you prefer random musings and the method in which I determine my blog content (which is basically whatever pops into my head) so I’m just going to do as you say and keep on keepin on. Feel free to comment below if you have a content suggestion as I am still accepting write-in votes.

Sometimes I like to dig into the analytics behind the blog to see how people are finding me. Yeah, sure there are probably hundreds of robots trolling for keywords across the interwebs but I like to believe that it took a real person to find the blog via a search for ‘mermaids santa and snowman on siesta key’ or ‘christmas goblins eating santa’s cookies.’ In fact I’d really like to meet said person. The mermaid one not the Christmas goblin of course.

So if you get nutty over web analytics like I do then you might be interested in knowing that 2,000 or so of you really liked searching for ‘winter ONEderland’ parties in January. Thanks snow! And Pinterest! The cute baby probably helps them once they get to the page too. Thanks Trista! And Paul!

Some handful of you were in search of a ‘blue layered Frozen cake.’ No Frozen branding intended while making this cake but I bet Elsa wouldn’t have let a slice of this go. I know I didn’t and I can thank a few extra miles for getting back on track after that celebration.

And let’s not forget about the lone soldier who apparently needed a few good ‘Smuckers Willard Scott photos.’ Because really, who doesn’t need a good Willard Scott photo?

So let’s make a deal. I’ll continue to provide you random musings like this post as well as a few more wedding rants (I’m looking at you registry) and the occasional photo dump (coming soon) and recipe post (maybe after the wedding), if you promise to continue to provide me with keyword searches like ‘indy 500 tutus’ and ‘dimples in 62 year old butt’ that somehow lead you to my blog.

Because what is a blog if not to give people what they’re searching for?

BONUS: Here is a collage of photos of my mom and Finn being besties at the dog beach yesterday.

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A Gallery Tour

It’s Thursday and I’d hate to leave you hanging all weekend waiting for a post I probably won’t find time to write. This is assuming of course that you hold your breath each week to wait for my second post to be published. If I had to venture a guess, I’d say that level of loyalty ranges from 0-2% of my readership.

Good enough.

Truth is this new job has me pretty busy. Not raising two kids with active sports schedule while juggling a full-time job kind of busy (shout out to my mother and probably your mother too), but a 22-plus events a month kind of busy. So forgive me for my infrequency.

I miss you. I think about you all the time. Can we still be friends?

Lucky for you…I say you because someone has to benefit from my excessive iPhone camera roll besides just me, I’ve still managed to snap a few photos as of late. So join me on a gallery tour of random snapshots of the past few weeks that I’ve paired with artsy titles and plan to charge large sums of money for.

 greater swiss mountain dog, puppy, finn, swissy, gsmd, dog, “Growth” by Sarah Murphy

harvest moon, florida, sunrise, November

“Good Morning Moon” by Sarah Murphy’s night-vision poor iPhone

harvest moon, florida, sunrise, November

“My Central Park Has Palm Trees” by Sarah Murphy

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“Butternut Squash Pizza” by Sarah Murphy (recipe coming soon)

ninja turtle comic, leonardo, funny

“#truth” by Anonymous 

engagement, invitation, slate, white and gold engagement party invitation

“Official” by Sarah Murphy (invite credit-Anne Murphy)

greater swiss mountain dog, puppy, finn, swissy, gsmd, dog,

“Don’t Touch my Bro” by Finnegan Murphy

What music do mummies listen too?

Wrap Music.

This Halloween joke was brought to you by Brent J. from Upper Arlington, Ohio

Thanks Brent!

I apologize for my blog infrequency but you know I’m not one to miss a holiday so it’s only fitting that I bring it back for one of my favorites.

I love Halloween. I would say it’s my favorite holiday but I say that about every holiday so I doubt you would believe me if I did.

Halloween is totally my favorite holiday.

I’m the kind of girl who gets into the spirit by making an entire batch of chocolate covered pretzels 7 days ago only to find out that Halloween was not for another week.

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Speaking of spirits.

Why do ghosts make good cheerleaders?

Because they have a lot of spirit.

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I found these googlie eyes a few weeks back and couldn’t get the idea of googlie-eyed ghosts out of my head ever since.

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If you were ever wondering where I get ideas for things to make, the above statement about sums it up. There’s really no planning involved. An idea comes out of nearly nowhere and once it’s in my head I can’t get rid of it until the sugar cookie dough has set, the royal icing has been mixed and the googlie eyes placed. It’s a blessing and a curse really.

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I won’t get into the recipes as I broke them down in this post, but just know that if you want a soft and chewy royally-iced goblin, you are going to need a few hours of outlining time.

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And outlining time takes away from what the heck are we going to dress up as this year time so I’m off to figure that out.

What do you call a ghost’s mother and father?

Transparents.

Long time no talk

Hey there! Where have you been? Feels like we haven’t had a one-sided conversation in forever.

My bad. Truth is I’ve actually been busy. Really, truly, contributing to society again busy.

That’s right the sabbatical has ended. The summer of Sarah has come to a close. But what a summer it was! Beach time, dog walks, mid-day recipe posts, more dog walks, mid-day workouts, another dog walk. But it wasn’t all sunshine and summertime. The frustration, boredom and self-doubt that comes with re-starting your career in a place you know nearly no one can really wear on you.

sunset, florida, sky, palm trees

Nonetheless, I’m very excited to get back to seeing if the parts of my brain that have been resting all summer still work. So far so good. Brain cells seem to be multiplying and I feel like I need a nap by 3:00 everyday.

I ask that you bear with me as I remember how to live the 8-5 life again and somehow fit in workouts and meals along the way. And dog walks. Poor Finn might be the only one not thrilled with the new adventure.

So I’ll leave you with a photo dump from the past few weeks, including a visit from two of my best friends and a bunch of pictures of Finn looking guilty.

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sunset, florida, sky, palm trees

 

finn, greater swiss mountain dog, swissy, puppy, dog,

Oh and just for good measure, here are a few fun fall recipes from last year to tide you over until I actually make something worth sharing again.

pumpkin bread streusel topping

Pumpkin Bread

spooky pumpkin toffee chocolate chip cookies simply social blog

Pumpkin Toffee Cookies

Have a great week!

 

 

 

It’s coming up pumpkins

I ponder life’s questions frequently throughout my day. At the gym. Walking the dog. In the shower. But there are some questions that no matter how much I think about, I just can’t seem to figure them out. I talked about some of them last week but here are just a few more:

Why is it that?

I can hold my breath for nearly the entire length of a swimming pool but as soon as I put my face under the shower head to rinse it off I feel like I’m drowning? 

That although I’ve been in this body for 30 years now, I still have a difficult time judging the distance it needs to clear door frames, kitchen islands and coffee tables. 

Every girl I know is utterly and completely obsessed with everything fall. Pumpkin, pumpkins, pumpkin spiced lattes, selfies on hayrack rides going to pick out pumpkins. You get the drift. But don’t fret ladies, I’m right there with ya. 

And to show my support of the female obsession that is pumpkin, I made a batch of my mom’s pumpkin apple muffins this weekend.

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I made them a day after I attempted a healthier pumpkin muffin recipe and threw the entire batch in the trash.

When it comes to baking, always trust the recipes your mom gives you. End of story.

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Pumpkin Apple Muffins with Streusel Topping (makes 18 muffins)

  • 1 C unsweetened canned pumpkin
  • 2 large eggs
  • 1/2 C vegetable oil (I used melted coconut oil but add a little extra if you are swapping)
  • 2 C peeled and chopped apples
  • 2 1/2 C flour (I used half whole wheat, half all-purpose)
  • 2 C sugar
  • 1 TBL pumpkin pie spice mix (cloves, ginger, cinnamon and nutmeg)
  • 1 tsp baking soda
  • 1/2 tsp salt

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Streusel Topping

  • 2 TBL flour
  • 1/4 C brown sugar
  • 1 TBL oats
  • 2 tsp butter

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Preheat oven to 350 degrees.

In a large mixing bowl, whisk sugar, flour, baking soda, spice mix, soda and salt. Set aside.

In a stand mixer, blend pumpkin, oil and eggs together.

Add dry ingredients into wet and mix until just combined. Add apples.

Scoop into prepared muffin tins and fill about 2/3 of the way.  Top with 1 tsp streusel topping per muffin.

Bake for 30 minutes or until toothpick comes out clean.

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Sausage and Veggie Frittata

Sure I could call this a sausage and spinach egg bake or something more obvious like a supreme omelette or a crustless quiche but then I couldn’t emphasize the fancy word that best describes this egg concoction by saying the word FRIT-TA-TA over and over.

Aside from being fun to say, frittata simply refers to an italian version of an egg cake. And I think we can all agree that frittata sounds more appetizing than egg cake so let’s just go with that.

The recipe is simple enough. Some leftover andouille sausage, several eggs and your choice of veggies, sauteed in a cast iron skillet and then thrown under the broiler for a few minutes to get that nice golden brown top that you don’t see in my photos because I was too hungry to wait for it.

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Simple Sausage and Veggie Frittata

  • 1 TBL olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground pepper
  • 1 clove garlic, minced
  • 1/4 C cooked andouille sausage, sliced
  • 1/4 C green onion, chopped
  • 1/4 C tomato, chopped
  • 1/2 C spinach, chopped
  • 6 eggs

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In a cast iron skillet, saute green onions in olive oil. Add garlic, sausage, tomato and spinach and cook until fragrant. In a small bowl whisk eggs, salt and pepper. Add egg mixture to cast iron skillet. Cook for 5-10 minutes or until set. Carefully place pan under broiler until top is cooked.

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Slice and serve with hot sauce. Cholula preferably but any hot sauce will do. You could serve it plain if you prefer it that way but everyone knows an Italian frittata with French sausage is best served with mexican pepper sauce.

 

 

 

 

Squash Season

One thing I love about fall is the pretty little gourds that fill the farmer’s markets on Saturday mornings. About as diverse as the people who shop for them, I’ve always had an affinity for collecting the weird-looking ones each season. The gourds, not the weird people. Not that there’s anything wrong with weird people. I don’t think you should make it your mission to collect them though.

It wasn’t until a few years ago that I actually started cooking with these gourds. Growing up I was familiar with seeing things like summer squash and zucchini in dishes, but I never knew other types of squash could be so tasty.

Since I’m all about doing things fall even though it’s still 96 degrees outside this year, I decided to roast up a spaghetti squash the other night for dinner. I know what you’re thinking, no way is that going to take the place of the traditional pasta I know and love. And you would be right. The flavor is sweeter, the texture a little more, dare I say it, moist, and it’s a vegetable for goodness sake.

But isn’t it kind of cool that the weird-looking gourd you usually use to decorate your table each fall turns into these lookalike spaghetti noodles once it’s cooked? And that you can go for seconds or thirds without any guilt?

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Spaghetti Squash Spaghetti

  • 1 large spaghetti squash
  • 2 TBL olive oil
  • salt and pepper
  • 1-2 shallots, sliced
  • 1 C fresh tomato puree or paste
  • 1 clove garlic, minced
  • 3-4 white mushrooms, chopped
  • 1/2 C fresh tomatoes, chopped
  • 1 tsp oregano
  • 2 tsp red wine vinegar

Preheat oven to 450 degrees.

Slice squash in half and scoop out and discard seeds. Drizzle olive oil on the flesh sides of the squash and sprinkle with salt and pepper. Place flesh-side down on a foil-lined roasting pan. Roast for 30-40 minutes or until top of squash is soft to the touch.

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In a dutch oven, heat remaining olive oil over medium heat. Saute shallots until clear. Add garlic, mushrooms and chopped tomatoes. Add tomato paste and a little water if needed. Season with red wine vinegar, oregano, salt and pepper. Let simmer until sauce thickens.

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Scrape flesh of squash into bowl. Add sauce just before serving.

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It’s vegetarian, whole30 approved, healthy, and it tastes good. Can’t beat those odds.

 

Grandma’s Rhubarb Cake

It’s back!

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Happy HalloLaborDay! 🎃

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Candy Corn is back in your local grocery store folks! You only have 60 days to enjoy this treat so don’t delay. I don’t know about you but my Labor Day was filled with super sweet waxy triangles of awesomeness. So what if it felt like I was cheating on the holiday. We’re just friends I promise.

I figure if Candy Corn is back in stores then fall is just around the corner. And since it’s still 96 degrees outside and probably will be for the foreseeable future, I’ve thrown out all rules about when you should or shouldn’t make traditionally seasonal foods.

Truth is, I found rhubarb at the store last week and I couldn’t not buy it. Yes, I realize this stuff grows in ditches back in the Midwest but I can’t find it for the life of me down here so I have to take advantage when I get the chance. I was a little skeptical, having paid way too much for a pound of it, sure that it would taste like crap and not live up to my grandmother’s recipe, but man was I wrong.

So in honor of fall, candy corn and everything football, I figured this recipe deserved another share. Do me a favor and find some locally grown rhubarb though. I’d hate for you to make a scene in the grocery store like I did when you finally spot some of the fresh stuff.

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Grandma’s Rhubarb Cake

  • 2 C sugar
  • 1/2 C shortening
  • 1 egg
  • 1 tsp vanilla
  • 2 1/2 C flour (plus 1 tsp more for pan)
  • 1 tsp salt
  • 1 C buttermilk mixed with 1 tsp baking soda
  • 4 C rhubarb, chopped

Cinnamon Sugar Topping

  • 1/2 C sugar
  • 1 1/2 tsp cinnamon

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Preheat oven to 350 degrees.

In a stand mixer, cream sugar and shortening together. Add egg and vanilla.

In a small bowl, whisk flour and salt.

Gradually add flour and buttermilk, alternating once each is combined.

With a spatula, fold in chopped rhubarb.

In a prep bowl, whisk cinnamon and sugar. Pour over cake and tap until covered. Remove excess if necessary.

Bake for 45-50 minutes or until a knife comes out clean in the center. Let cool.

Serve with coffee in the morning, a mid-day snack or dessert in the evening.

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