This week in my kitchen

I’m so late posting today.  I chose to get up and go for an early trail run with a good friend…so the post for today had to wait.  BUT…I don’t get to hit the trails very often so I took advantage of the opportunity…so worth it, even though the humidity today almost had me dry heaving.  Who wouldn’t want to wake up to this….

So, I came home, foam rolled my hiney off, made pancakes for the kids and enjoyed 2..or 3…cups of coffee.  Then we ran errands, picked up a friend to come play, and had snowcones.  Summer’s almost over.  We’re living the dream ya’ll.  
So, this week in my kitchen I went a little Italian happy.  It’s fast and easy and everyone eats it.  Two of my favorite dinners from this week were spaghetti and baked gnocchi.  My spaghetti is nothing to write home about.  Ground beef, Rao’s spaghetti sauce, crushed tomatoes and pasta.  Super simple.  

Brown your beef, add your sauce, half a 28 oz can of crushed tomatoes, a dash of sugar, salt and pepper.  You’re good to go.  
Next up…oh wait.  PB & J.  My kids ate their fare share this week.  Sorry, it was a busy week and this just had to happen a few times…I’m only human. 
So, when they weren’t eating spaghetti and PB & J, we had baked gnocchi.  I’m new to gnocchi.  But, when I saw this recipe on Pinterest I couldn’t resist.  Plus, it’s made with bacon.  I’m a firm believer that just about anything made with bacon grease is good.  With me on that one?  I bought pre-packaged gnocchi because there was no way I was making my own.  Life is too hectic to add making homemade gnocchi to my to do list.  So, I used this…
This was a super simple recipe and didn’t take me long at all.  I tossed it together while Lila napped, covered it in foil and put it in the fridge.  I added ground italian sausage because I married a meat eater.  He doesn’t do meatless meals.  Here is what mine looked like fresh out of the oven…
and here it is paired with some roasted broccoli…

My pickiest eater ate seconds.  Bam.  You can find the recipe here
I wanted to end on a sweet note.  I made this a couple weeks ago but it’s probably one of my very favorite blueberry cake recipes of all time.  It’s Blueberry Coffee Cake with Vanilla Glaze.  It’s from the More from Magnolia cookbook by: Allysa Torey.  It’s an awesome cookbook and this recipe is amazing…
Blueberry Coffee Cake with Vanilla Glaze

Cake Ingredients:
2 Cups all purpose flour
2 tsp baking powder
1 tsp salt
2/3 Cup vegetable oil(preferably canola)
1 Cup sugar
2 lg eggs, at room temp
1 Cup milk
1 tsp vanilla extract
1 1/2 Cups fresh blueberries, lightly coated with flour
Vanilla Glaze:
1 1/4 Cup confectioner’s sugar
1/2 cup heavy cream
1/2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees.  Grease and flour a 10 inch tube pan.  In a small bowl, sift together the flour, baking powder, and salt.  Set aside.  In a large bowl, on the medium speed of an electric mixer, beat together oil, sugar, and eggs until light and thick, about 3 minutes.  Add the dry ingredients in three parts, alternating with the milk and vanilla, beating after each addition until smooth.  Fold in the blueberries.  Pour the batter into the prepared pan and bake for 60-70 minutes or until a knife or toothpick come out clean.  Let the cake cool in the pan for 1 hour.  Remove from the pan and cool completely on a wire rack.
To make the vanilla glaze: In the top of a double broiler, over barely simmering water, combine the sugar, cream, and vanilla.  Stir until the ingredients are well blended, about 2 minutes.  Pour into a glass measuring cup and cover until ready to use.  When the cake is completely cool, drizzle the glaze over cake.  Allow glaze to set for 1 hour before slicing and serving.  
I didn’t follow that last part.  I’m pretty sure I cut into it right away because it looked so good.  
I’m off to go fold some laundry and possibly make that cake because now I want some!!
Hope ya’ll enjoyed something delicious this week.  Have an awesome weekend!!