5 Favorite Food Blogs of the Moment


Spoon Fork Bacon is the collaborative food blog of Teri Lyn Fisher and Jenna Park, and between them the two create some seriously delicious recipes with a DIY thrown in here and there for good measure.

Recent Favorites: Sausage and Kale Baked Gnocchi, Maple Chiffon Pie, Fig Herb and Sausage Stuffing



Not Without Salt focuses on foods that are simple, fresh, seasonal, and delicious. (Most of my favorites do.) Ashley really focuses on helping you eat well and enjoying the cooking and baking that goes into that process.

Recent Favorites: Apple Cider Fritters with Cider Glaze, Ginger Peach Rum Punch, Hot Arugula Dip



Local Milk is helmed by Beth, who has a serious way with both words and camera. Sometimes I forget that I’m reading delicious recipes and get completely wrapped up in her prose.

Recent Favorites: Vegan Rose + Chocolate Chip Spelt Waffles, Root Vegetable Cheese Pot Pie + Herb Biscuit Crust, Golden Milk Cocoa



Hungry Girl por Vida‘s main babe, Cindy, shares recipes that I want to eat. Immediately. All of her savory and sweet dishes are easy and taste mind-glowingly delicious.

Recent Favorites: Orange Ginger Cream Cheese Muffins, Rumchata Spiked Coffee, Goat Cheese with Cherry Onion Compote



The Faux Martha‘s Melissa shares the recipes that dress her family’s table day in and day out. Weekday meals are down and dirty while weekend feasts are more time consuming, and I love the realness behind that.

Recent Favorites: Big Batch Apricot Muesli, Blender Ditch Baby, Balsamic Pasta


Pop Tarts 10 Ways

There wasn’t a much more exciting breakfast than a Pop Tart when I was a kid. Flaky crust, gooey insides, and plenty of sugary icing layered on top. Sigh. But it turns out you can make your very own Pop Tarts at home and the options are just about endless – sweet, savory, simple, fancy, and everything in between. Here are ten ways that I’d love to try!












Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


You’re Invited: Thanksgiving



I look forward to these imaginary holiday dinners every single year, and this Thanksgiving feast is no exception. This year, in reality, I’ll be hosting ten for the big day and am looking forward to pulling out the serving pieces that aren’t used nearly often enough as well as my trusty white dinnerware that goes with everything. However, this is how the day would look if I set the table and cooked every single thing I want to make!



Apple Cranberry Moscow Mule // Autumn Pimm’s Cup // Crockpot Apple Pear Cider // Cucumber-Infused Gin and Grapefruit Black Pepper Fizz // Orange Cranberry Blended Margaritas // Tamarind Whiskey Sour

The moment guests set foot in my home I want to pass them a beverage or cocktail to set a tone of jovial relaxation. I find that having the makings of between three and six cocktails on hand is a good amount, that along with the usual bar staples should have you set for the day’s events.



Antler Candle Holders // Bottlebrush Pine Wreath // DIY Pinecone Garland // Gather Door Mat // DIY Gobble Gobble Bunting // Hand-Dipped 18″ Taper Candles // In All Things Give Thanks Print // Modern Dinner Bells // Vanilla Cupcake Candles

Next I want them to take a second and notice some of the more subtle touches I’ve thought about. The muted palette, the mentions of togetherness and being thankful, the scents in the air. I don’t want to overdo it, because we all know Thanksgiving is all about the food and the table.



Apple Cranberry Turkey Meatballs // Crispy Sweet Potato Wontons // Everything Bagel Goat Cheese // Pomegranate Salsa // Roasted Butternut Squash Hummus // Walnut and Honey Baked Brie

No one wants to wait around until dinnertime to start eating, so making sure there are plenty of appetizers sitting around to snack on is a big deal. Again, I like to stick with the three to six rule. This Thanksgiving I decided to keep things seasonal by sticking to recipes that include staples like turkey, cranberry, and sweet potatoes.



1948º Oval Serving Plate // Copper Cocktail Pitcher // Criss Cross Watercolour Napkins // Copper Top Flatware // Dipped White Tray // Ellipse Platter in Watercolor Blue // Gugo Pitcher Jug // Hex Baking Dish Set // IVO ViRTU Copper Carving Knife Set // Long Zulu Platter // Marta Tasting Glasses // Oval Outline Trivet // Pemberton Ink Collection // Rain Tablecloth // Round Brass Tray // Space Place Card Holders // Washington Copper Tray // WUD Plate

This year I’ve put a lot of emphasis on the table, with plenty of ceramics, woods, and metals covering it from end to end. I’m reality I’d need a pretty big spread to fit everything I’m dreaming of!



Balsamic Roasted Baby Carrots // Buffalo Cheddar Beer Bread Stuffing // Cauliflower and Coconut Milk Soup // Cheesy Garlic Butter Potatoes // Fall Slaw with Miso-Ginger Dressing + Tamari Pumpkin Seeds // Herb and Butter Roasted Turkey with White Wine Pan Gravy // Homemade Cranberry Sauce // Honey Roasted Brussels Sprouts // Market Bean Salad // Orzo with Goat Cheese and Arugula // Prosciutto and Sage Garlic Bread // Sweet Potato and Rosemary Gratin

The main event! I’m forever hoping for one of those lingering meals in the movies, when in reality we spend an entire day preparing a feast and everyone’s pushed away from the table in less than thirty minutes. I think I’d like to serve this spread a few dishes at a time, almost forcing everyone to slow down and enjoy the smaller things – like each bite and every word.



Apple Cider Doughnut Cake // Blackberry Jam Tart // Flaky Apple Dumplings with Salted Maple Caramel // Gingersnap Pumpkin Pie // Pumpkin Chocolate Crumb Cake // Sugar Cream Pie

In my opinion nothing tops the day like a slice of dessert. Any dessert. Again, I like that three to six rule of thumb. The beauty here is that whenever someone asks if they can bring anything, well, there can never be too many deserts. Have some boxes on hand so people can take home some of whatever they didn’t get a chance to try at the table.

Come on over any time after 3 o’clock!


You Should Make: Hot Apple Cider

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There’s a window every autumn that screams for hot apple cider, and thankfully we’re in the middle of it right this moment. I made a pot last night and plan on making another later this week to drink during trick or treating – with a splash of rum! I shared my favorite easy recipe for the stuff over on Ebay, so click over and enjoy!


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Stew 12 Ways

If I’m being completely honest about my kitchen habits, I can tell you that I mainly live off of homemade soup during the months of October through March. But some days call for something a bit heartier – enter stew. Check out these twelve takes on the comfort food right here.













Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Lassis 12 Ways

I didn’t experience my first lassi until my late 20s. I was at an arts festival and all of my friends were raving about them, so I thought sure I’ll try that. Life altering – everything delicious that I already loved combined to make the most refreshing drink! It wasn’t until a few years ago that I realized lassis came in more flavors than the mango that I had tried that day. Check out these twelve recipes for a change up on the classic!













Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Babka 13 Ways

Have you ever tried babka? There are a few versions, but the one I most often see and prefer is the Jewish variety. This babka is made from a doubled and twisted length of yeast dough and is typically baked in a high loaf pan. The dough usually contains cinnamon and/or chocolate and is topped with streusel. All good things.














Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Happy Weekend

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This week on Design Crush:
Dark and daydreamy paintings by Melissa Loop.
I can hardly wait to snag some Querkles, color by numbers for adults!
Beautifully bleached out photography from Arno de Pooter.
The type-A in me is crying out for this year round calendar tape.
Electric mixed media babes from Javier Martin’s Blindness Light series.
10 August DIYs for the discerning modern design lover.
Whimsical, saturated illustrations by Tom Froese.
I’m crazy about Yield Design Co.’s Field Pack!
SPACES miniaturizes iconic buildings and recreates them in cement.


Burgers 10 Ways


Burgers, burgers, burgers.

My summer seems to be almost revolving around them. Cookouts at my mom and stepdad’s, hanging out with my dad and his girlfriend, and of course plenty of porch time with friends and paper plates balanced on laps. Now if I could only get in gear and have my propane tank refilled I could try these ten recipes that I’ve got bookmarked!











Click on each image to go to the recipe.
All photos copyright of their respective sites unless otherwise noted.


Blueberry Upside-Down Cake



I must be a masochist at heart, because my desire to bake strikes at the most inopportune time of year. Summer. What could possibly make me want to turn on the oven when the temperature rises? Only all of the fruit at the farmer’s market. This week I found myself with the burden of two pounds of luscious blueberries that I knew would ripen before I could eat them all. I took a basic upside-down cake recipe and used a full two cups of blueberries, basically putting the fruit to cake ratio at a solid 1:1. (I’ll add my ingredient substitutions in parentheses that helped make this a bit more diabetic friendly.)




• 3/4 C melted butter, divided
• 1/3 C brown sugar
• 2 C blueberries, fresh or frozen
• 1 Tbsp lemon juice
• 3/4 C granulated sugar (1/4 C + 2 Tbsp Truvia)
• 1 egg
• 1 tsp vanilla
• 1 1/3 C all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 3/4 C milk

Set oven to 350º. In 9-inch square cake pan, combine 1/4 cup melted butter and brown sugar. Distribute over bottom, then spread blueberries evenly over top. Sprinkle with lemon juice.

With a mixer cream remaining butter. Gradually add the sugar and beat until light. Add in egg and vanilla. Sift or mix together flour, baking powder, salt, and cinnamon. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake for 45 to 50 minutes or until toothpick comes out clean. Allow to cool 10 minutes in pan, then turn out cake onto a large flat plate.

Serve warm with fresh whipped cream or vanilla ice cream. Serves 6-9.