Category: recipes

Hey October, didn’t see ya there! There is a definite chill in the air here in Seattle and I’m not mad about it. My winter coat has come out of hibernation, my AC unit and accompanying fans have been tucked away for the season, and I am in full fall mode. And I’m not just talking pumpkin spice, though, of course, it has its place. But I love to explore different ways to celebrate the season. Enter these pretty darn cute (if I do say so myself) Orange and Ginger Harvest Moon Phase Cookies. They are perfect for Halloween and celebrating the dark, moody days of autumn.

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Hello, it is soup season!! And I am here for it!!! All. Of. The. Exclamation. Points. All joking aside, I am really excited to start making my weekly soup in our new kitchen. It’s part of my meal planning each week to make a big batch of soup so that we have it for a quick weeknight dinner or to go with a salad for lunch. The first one I made this fall is a real winner and I knew I had to share it with you: rustic sausage, potato & kale soup. It’s really easy, really filling, and sooooo dang good.

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Disclosure: This post is sponsored by KitchenAid. All opinions are my own and always will be! Thanks for supporting the content that keeps Jojotastic going.

Truly, the best part about having a brand new, newly renovated kitchen is being able to cook to my heart’s content again. Both Sean and I are like “no more take out!!!” so I’ve been baking, cooking, and roasting constantly. It’s amazing… and all possible thanks to our brand new KitchenAid Smart Oven+ with Powered Attachments. Today’s blog post is all about the amazing technology behind a wall oven that comes with interchangeable attachments and the delicious creme brulee recipe we were able to make because of this innovation, by our contributor, Taylor Harbin!

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Spring is in full swing and we are officially in countdown to Summer mode… or at least I am! One of the best treats of this in-between season are ripe and juicy strawberries. If you know me, you know I’m very passionate about in-season strawberries. Those sad, greenhouse-grown ones that are usually enormous, yet have no flavor just can’t hold a candle to their in-season counterparts. I’m talking the little deep-red ones that almost look jewel-like. They have a sweet, intoxicating fragrance that is as sweet as candy before you even taste one. I’m taking full advantage of these delicious little morsels and making this incredibly easy strawberry almond overnight french toast recipe — it’s perfect for brunch this weekend!

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Omg, happy Spring! Who else is stoked for longer days, sunshine on your face, and fresh produce in abundance at the farmer’s market? Ok, in all honesty it’s pouring in Seattle as I write this but Spring IS coming, I know it! Nothing makes me happier than seeing those dark, ruby-hued stalks of rhubarb first popping up at the market. Like many of my recipes that eventually come to fruition (no pun intended), I first dreamt this one up long before rhubarb was in season. But now that it’s finally appearing, I jumped at the chance to make this Lavender Rhubarb Upside Down Cake a reality and I’m so excited to share the recipe with you!

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First of all, can we just say a huge Happy Birthday to Joanna! Happy Birthday, girl! These are for you! I have had the privilege of getting to know Joanna this past year and she really is just one of the best humans I know. It’s not only so fun working with her and creating content here on Jojotastic, but she’s also been a wonderful mentor and is so kind and genuine with her knowledge and time. If I ever have a random blogging or business question, she’s always quick to answer and gives great advice. And then we also totally just gush over our love of chickens and wiener dogs. So join me in wishing her the happiest of birthdays and celebrate with us and these Ultimate Funfetti Birthday Pop Tarts!

Joanna’s note: I am totallllly blushing, Taylor!

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