Morning Glory Muffins

ImageI love these muffins because they are so moist and flavorful!  This recipe makes about 48 muffins so sometimes I will half it or I will keep the batter in the fridge and just make another batch as we run out. They are perfect to make with apples and carrots in the fridge that need to be used and if you are short a few carrots or apples, no biggie, just add in some more of what you have.


4 cups flour 

2 1/2 cups sugar 

4 teaspoons baking soda 

4 teaspoons of cinnamon 

1 teaspoon salt 

6 eggs

2 cups oil 

4 teaspoons of vanilla

4 cups grated carrots (about 8 carrots) 

1 cup raisins 

2 apples shredded  (I use my food processor to shred the apples and carrots)

1 -8 ounce can of crushed pineapple (drained but if the batter needs more liquid, I usually add a little pineapple juice) 

1 cup chopped pecans


Sift flour, sugar, baking soda, cinnamon and salt in a mixing bowl. In another mixing bowl, beat eggs until smooth and add in oil, and vanilla and mix well. Add in the dry ingredients from the other bowl and mix until moistened. Then stir in the carrots, raisins, coconut, pineapple. apples, and pecans. 

Scoop into a greased muffin tin. (I use an ice cream scoop) Bake at 350 degrees for 15-20 minutes until the middles don’t shake. Cool in the pan for a few minutes and then move to a wire rack. They are delicious served warm with butter.




Get in the Groove

If you haven’t gotten into the “Groove”Book then you need to! I have over 1700 pictures on my phone and have been wanting and meaning to get them printed. I saw something a few weeks ago on Facebook about Groove Book and decided to try it out. Everyday I have been going out to the mailbox hoping it would arrive.  I received my first one yesterday and I am SO impressed! For $2.99 a month they will ship you a cute little book with up to 100 photos of your choice from your phone.(The $2.99 even includes shipping!)


It was so easy, I just downloaded the app and went through and picked out a 100 photos.You can even get multiples of pics if you want. They all have a perforated edge that make them easy to tear out to frame or give away. I like that on the top above the perforated edge, it even has the date and time when the photo was taken. The book itself is so cute that even if you never put them in an album they would look good in a bookcase or on a coffee table.

Just a warning that after I picked out my 100 photos, I thought the app had not uploaded them properly but then I got an email saying they were going to ship and should arrive in 10-12 days. It took mine 18 to arrive so don’t be surprised if it doesn’t come within that time frame. You can also login to your account and check the status.




They are not the highest quality photos I have ever seen but they still look really good! (and for $2.99 a month, I can’t complain!) They are printed in a 4.5 x 6.5 book so some of the Instagram pics get cut off on the bottom. The pic above is from Instagram and it still looks good just some of the border is missing. 

On the last page of my book there was this coupon code to share with friends. It says you can give it to as many friends as you want, so try it out and see what you think! 



Whoever thought of this was genius! I heard they were recently on Shark Tank. Wish it would have been me! 🙂


Aromatic Roasted Vegetables

I have had veggies like these several times but had not found the perfect combination. Half the time they would be super mushy or I wouldn’t love some of the herb combinations. I had a lot of sweet potoes on hand a few weeks ago and came up with this. I seriously can’t get enough! For me it is a meal in itself. Not only is it delicious but it is a beautiful side.


Aromatic Roasted Vegetables
Serves 4-6 (or I can eat half the pan)

3  carrots, peeled and sliced (sometimes I add more- there is no set amount)
3 sweet potatoes, sliced
1 yellow onion, peeled, cut in quarters
1 head garlic, peeled or 1 tablespoon of chopped garlic from a jar
2 teaspoons fresh rosemary, minced
3 Tablespoons extra virgin olive oil (this is just a guess amount, I just drizzle and toss until they are coated)
salt and pepper to taste


1. Preheat oven to 375°F.
2. Place carrots, onions and sweet potatoes in a large bowl and toss together.
3. Add the olive oil to the vegetables and sprinkle with salt and pepper.
4. Spread the vegetables on a baking sheet in a single layer and sprinkle with fresh or dried rosemary.
5. Roast vegetables in the oven for 30 to 40 minutes. I turn the veggies a few times throughout the cook time. On occasion, I will broil for about a minute at the end if I want them to be a little crispy.

We are making our own baby food so if you notice the small bowl of carrots and sweet potatoes in the pic above, I cut up some extra and just roast without all of the oil and seasoning to mash up for Silas. Most days he is a big fan of sweet potatoes so we have been eating a lot of those too. The baby food thing has been pretty easy. I haven’t spent a lot of time making big batches of anything, instead I just mash up whatever fresh we have on hand or put it in the blender. I will share some of the things I have tried in a later post.

If you try this recipe, I would love to know what you think!


On another note, we just got back from a visit to North Carolina to see Grandpa. We always have a great time and look forward to the next trip.

Silas and grandpa

Sara Beth signature






Tomato Basil Soup

With all of this cold weather, I have really been wanting warm foods that are good to eat curled up on the couch with a fire going. This Tomato Basil soup was just what I was craving. It is perfect served with a grilled cheese on the side for dipping..



1 tsp. olive oil

½ cup minced onion ( I used yellow)

1 teaspoon minced garlic

2 -28 ounce cans crushed tomatoes

3 cups chicken broth

¾ cup cream

1/3 cup minced fresh basil

1/3 cup sugar

2 tsp minced fresh parsley

¼ tsp. dried oregano

¼ tsp salt

¼ tsp ground black pepper

Heat olive oil in a large skillet or pot and then add onion and garlic. Saute 1 minute. Add crushed tomatoes and chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.Take off the stove and let cool. Pour into a blender and blend well. Pour back in pot and add the remaining ingredients and bring to a bubble then reduce heat and simmer for 20 minutes. I topped with shredded Parmesan.

It made a lot for the 2 of us so I had enough to share. It would be perfect to make a batch to give out to those you love on Valentine’s Day! I just poured in a glass jelly jar and then topped with Parmesan cheese and tied with a cute tag and some ribbon and a felt heart sticker. .

ImageEnjoy and stay warm!

Getting Back To Blogging

It has been so long! One of my goals for the new year is to start blogging again. (Short and sweet posts that I can do in the evenings or weekends in 20 minutes or less) I have really missed the blog! A lot has happened since my last post and I have so much to write about.

The main thing that has happened was that Silas was born!   The past 9 months have flown by and  I wish I could just slow the days down to take it all in.

Our little bug

I really can’t believe how fast he has grown. He is into everything and his little personality keeps us laughing everyday.



I am really looking forward to writing again so stay tuned 🙂


Sara Beth

Healthy Hummus Recipe

I have always been picky about what kind of Hummus I will eat. Most Greek restaurants serve good hummus but when it comes to store bought, I always go with Sabra Hummus  (spicy or roasted red pepper are my two favorites.) I recently tried out a new recipe for homemade hummus and it is probably some of the best I have ever had and super easy to make.


Hummus 2 cans chick peas (one drained and one with liquid)

1/4 cup sesame seeds

1 tablespoon olive oil

1/4 cup lime juice (or lemon)

1 garlic clove peeled

1 teaspoon cumin


Simply put all ingredients in food processor as directed (except for salt) and mix together until the texture looks like the hummus you are accustomed to. Taste and add salt as needed.

hummus I like to top with a spicy olive oil. I love the Private Selection brand from Kroger but other people make different dipping oils that will work as well. They would also be easy to make by adding in your favorite spices to olive oil. One trick I have found works well is to add olive oil to my seasoned olive oil as it gets low. There is still plenty of spice in the bottle and it make it last much longer.



Sara Beth

“What will it Bee? ” ~ Gender Reveal Party

With me and two of my close friends being pregnant, babies have been on the brain and topic of conversation lately. Last night, I went to my first “gender reveal” party for our friends Matthew and Lauren. It was the cutest party EVER and no detail was left out! The whole theme was bees and they included everything from beehives to honeycomb cereal.




As everyone came in they had to vote weather it was going to be a  boy or girl and then pin on a pink or blue bee.




All of the grandparents had embroidered shirts with what they will “bee” called. Even the daddy-to-bee wore one!


To go along with the bee theme, they had a Bar-“Bee”-Que dinner.



I loved the lantern centerpieces that they had turned into beehives!


After everyone indulged in the wonderful dinner, we gathered around for a little Q &A with Lauren and Matthew to try to figure out if it was a boy or girl based on old wives’ tales. According to the answers she would have a boy… (oh the suspense!)


Everyone was gathered around waiting for the big reveal!


They had an adorable cake topper that either had a pink or blue center. Lauren and Matthew had dropped off a sealed envelope from the doctor to the bakery so they found out what they were having when everyone else did. That added to the excitement!


What is it going to bee?????


It’s a GIRL!!!!!


Next, they had everyone who had picked a pink bee at the beginning to look on the back for a number. Matthew picked a number and had that person come up and open a wrapped gift. Inside was an embroidered onesie with the  girl name they had chosen!


Alexis Kate will be here in July and we all can’t wait to meet her!!!!


And when I say they didn’t miss a detail, I am not joking! As everyone left they had a Bit-O-Honey bar for the road.


And here are a few other pictures from the night…






Congrats to Lauren & Matthew and thank you for such a wonderful night!


Sara Beth