Strawberry Rhubarb Coffee Cake

Last Updated September 7, 2024

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble. While this recipe may parade under the name of “coffee cake”, don’t be deceived. It has so much strawberry and rhubarb filling that it could adequately be called a dump cake, or almost a cobbler, especially when cut into while it’s still hot and wonderfully molten.

Rhubarb season is teasingly short. It hardly feels or looks like spring before the rhubarb is shooting up in my mom’s garden. By the time June rolls around, it’s the last call for rhubarb!

With each season being so short, I usually get in just a couple classic rhubarb custard pies and maybe one or two other favorite rhubarb desserts. There’s hardly time to try new recipes by the time you make a few pies!

A few years ago I added these buttery Strawberry Rhubarb Oat Bars to the favorite rhubarb recipe collection, and this year I managed to sneak in yet another one: this Strawberry Rhubarb Coffee Cake. I wondered when I first made this if I should halve the recipe to make an 8x8inch, knowing I would be making the recipe a couple of times to make sure it was ready. I didn’t and made the full 9x13inch, and it disappeared so quickly I was glad I didn’t cut the recipe in half! I made it again, and again it disappeared quickly, even with other rhubarb desserts around!

I managed to snap a few photos of the last rhubarb dessert for this season, along with some of the last peonies. I love seasonal things, don’t you? It’s sad to see them go, but makes them so, so special.

Recipe adapted from Taste of Home

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Strawberry Rhubarb Coffee Cake

Makes 1 - 9x13inch pan, about 20 servings

Ingredients:

For the Strawberry Rhubarb Filling

• 5 cups / about 800g rhubarb cut into 1” pieces

• 3 cups / about 350g strawberries, halved

• 1 cup / 200g sugar

• 1/3 cup / 40g cornstarch

• 2 Tbsp / 28g lemon juice

For the Coffee Cake

• 3 cups / 360g all-purpose or pastry flour

• 3/4 cup / 150g sugar

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp salt

• 3/4 cup / 169g oil

• 1 1/2 cups / 355g buttermilk

• 2 eggs

• 2 tsp vanilla extract

For the Crumble Topping

• 1/2 cup / 113g butter, melted

• 1 cup / 120g all-purpose or pastry flour

• 1 cup / 200g sugar

• 1 cup / 90g oats

Directions:

Preheat oven to 350°F / 177°C. Lightly grease a 9x13inch / 23x33centimeter rectangle pan.

Make the Strawberry Rhubarb Filling:

1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.

2. Remove from heat and set aside.

Make the Coffee Cake

1. Whisk together the flour, sugar, baking soda, baking powder, and salt.

2. Stir in oil until mixture looks like wet sand with some small chunks.

3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.

4. Set aside while crumble is prepared.

Make the Crumble Topping

1. In a small saucepan, melt the butter.

2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.

Assemble and Bake

1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.

2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.

3. Allow to cool completely before slicing and serving.

Jenny’s Notes:

• Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)

Yield 20 servings

Author Jennyblogs

Prep time

30 Min

Cook time

1 H & 10 M

Total time

1 H & 40 M

Print

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Strawberry Rhubarb Coffee Cake

Moist vanilla coffee cake with a thick layer of strawberry rhubarb filling and a buttery oat crumble.

Cook modePrevent screen from turning off

Ingredients

For the Strawberry Rhubarb Filling

• 5 cups / about 800g rhubarb cut into 1” pieces
• 3 cups / about 350g strawberries, halved
• 1 cup / 200g sugar
• 1/3 cup / 40g cornstarch
• 2 Tbsp / 28g lemon juice

For the Coffee Cake

• 3 cups / 360g all-purpose or pastry flour
• 3/4 cup / 150g sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup / 169g oil
• 1 1/2 cups / 355g buttermilk
• 2 eggs
• 2 tsp vanilla extract

For the Crumble Topping

• 1/2 cup / 113g butter, melted
• 1 cup / 120g all-purpose or pastry flour
• 1 cup / 200g sugar
• 1 cup / 90g oats

Instructions

Make the Strawberry Rhubarb Filling:

1. In a medium pot, combine all filling ingredients over medium heat. Bring to a simmer and cook for about five minutes, stirring frequently, until rhubarb and strawberries are tender and start to break down and mixture is thickened.
2. Remove from heat and set aside.

Make the Coffee Cake

1. Whisk together the flour, sugar, baking soda, baking powder, and salt.
2. Stir in oil until mixture looks like wet sand with some small chunks.
3. Mix in buttermilk, eggs, and vanilla; stir until mostly smooth. A few lumps are ok.
4. Set aside while crumble is prepared.

Make the Crumble Topping

1. In a small saucepan, melt the butter.
2. Remove from heat and mix in flour, sugar, and oats until mixture resembles wet sand with some chunks.

Assemble and Bake

1. Pour and spread half of cake mixture into prepared pan. Dollop strawberry rhubarb filling over cake batter, gently spreading to edges, then pour remaining half of cake batter over filling, gently spreading to edges. Top with crumble.
2. Bake for 50-60 minutes or until cake starts to turn golden and a toothpick inserted into the center comes out clean.
3. Allow to cool completely before slicing and serving.

Notes

• Waiting until the coffee cake cools completely will result in easier to slice bars. If you cut into it early, the rhubarb filling will still be molten, but you can embrace the mess and serve it warm, in a bowl with a spoon, and call it a dump cake. :)

Nutrition Facts

Calories

358.75

Fat

15.01 g

Sat. Fat

4.2 g

Carbs

43.31 g

Fiber

3.98 g

Net carbs

39.36 g

Sugar

2.52 g

Protein

5.3 g

Cholesterol

30.55 mg

Sodium

209.49 mg

Nutritional info is approximate, based on 1 serving

https://jennyblogs.com/blog/2024/5/29/strawberry-rhubarb-coffee-cake

strawberry rhubarb coffee cake, crumble cake, dump cake, rhubarb dessert

dessert

American

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Why You Should Use a Baking Scale

Last Updated July 21, 2024

I am a full and happy convert to baking with a kitchen scale.

The Art of French Pastry: A Cookbook

By Pfeiffer, Jacquy, Shulman, Martha Rose

I grew up with measuring cups and spoons, and it wasn’t until I started going back and forth between Italy and Michigan that I started to get interested in weighing, rather than measuring by volume. Or perhaps it was when my mom, my brother and I started to get serious about our pour over coffee method, which requires a scale. Or maybe, when I started my first sourdough starter back in 2017. Or even, when I baked my way through Jacquey Pfieffer’s “The Art of French Pastry”. It’s been such a blissful blur of weighing ingredients, I can’t even remember which was the first reason I got a kitchen scale!

While there is absolutely nothing wrong with measuring cups and spoons, it is an inexact science. You cannot measure exactly with a measuring cup. If you measure 1 cup of flour, then measure another, and another, each cup measured in the measuring cup would have a different weight. One might weigh 138g. The next 118g. The next 127g. But you wouldn’t know that unless you were using a scale in the first place. You would only know that, say, your cookie dough turns out a bit differently each time.

The more comfortable you are in the kitchen and know how a recipe should look and feel, the easier it will be to use measuring cups and spoons and make adjustments accordingly. This lends better when you’ve spent time making the same recipes over and over again, or are luckily enough to have a mom or mentor in the kitchen with you, to guide you. It’s a bit harder when you’re learning on your own how to bake and cook. Knowing how recipes should turn out is an invaluable skill to have no matter how you measure, but using a scale will help you get those correct, consistent results that will be harder to achieve when using cups. In short, using a scale helps to take the guesswork out.

At least for an American, where measuring cups and spoons reign supreme in the land of baking, it may seem more approachable to use measuring cups and spoons rather than a scale. That’s probably what you grew up with, or what most bloggers use. The irony is that the scale is more precise, which will give you more consistent results and end in less frustration. It may feel like a leap of numbers and math, but investing in learning to use a kitchen scale is very rewarding and worth it. I have yet to meet someone who switched over and regretted it. On the contrary, they usually sing their scale’s praises and wonder how they ever baked without it.

Not convinced yet? Here are some of my top arguments to get you to try a scale. :)

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

Less dishes

Yes, you heard me. Less dishes! Since everything is weighed right in the bowl or baking vessel, you don’t have to wash measuring cups and other utensils needed.

Faster

When you use less dishes and everything can go straight into the bowl or pan it needs to, it’s more efficient and thus quicker.

More Precise

This point has already been pretty well covered above, but it’s the top point chefs and bakers usually give for using a kitchen scale. More precision, more consistent results, happier bakers.

Opens up the world of baking beyond America

If you know how to use a kitchen scale and how to bake with cups and measuring spoons, much more of the baking world opens up to you. Not only will European (including French and Italian!) recipes come within reach, but also things like sourdough. French cuisine, especially if you want to get into the precise and technical world of french pastry, will be much easier if you use a kitchen scale. Sourdough is very impractical when you don’t use a scale. There are already so many variables in sourdough you wouldn’t want to throw yet another variable in by trying to measure by volume.

If you think of measuring by weight as a different language, then any recipe from Europe or beyond would have to be “translated” into measuring with cups and spoons. You would only have access to the recipes that someone took the time to “translate”. Instead, learn the language, and you can make any recipe you want, no having to wait for someone to translate it for you or simply not make it because you don’t have a scale or don’t know how to measure by weight.

Easier to scale recipes up and down and customize

While most recipes are easily scaled up or down by halving, doubling, quadrupling, etc., what happens when you want to customize the recipe more?

If a muffin recipe makes 8, and you want an even 12 muffins instead, you need to multiply the recipe by 150% or 1.5. That’s much trickier when working with cups, teaspoons, and their fractions. If this muffin recipe calls for 1/3 cup oil, do you want to multiply that by 1 1/2? It’s much nicer to multiply 75g oil x 1.5 = 113g. Multiplying numbers is easier than multiplying fractions. I heart kitchen scales!

Easier to Bake with Children

Honestly, I initially had this as a con, but even as I was writing it out I realized it largely depends on personal preference and age of children.

Using a scale allows a child to happily scoop away, while the scale is still telling you precisely how much has been put in. Older children can watch for the number they’re aiming for. A 2 year old might not comprehend the idea of scooping in 240g of flour, but an 8 year old could! In fact, some kids might find aiming for a number on a scale easier than trying to figure out cups and fractions. With younger children, you might decide that pre-measuring (in a separate bowl on the scale) is easier, before letting them add that ingredient to the main bowl, to avoid adding too much of an ingredient that then becomes difficult to remove the excess. This does negate the “no extra dishes” pro of using a scale, but hey, isn’t having kids just all about cleaning up extra messes anyway?? Haha.

Measuring with cups requires being careful not to pack the flour in and measuring to precise lines, among other things. With all the scooping, spilling, playing that is potentially going on with the budding cooks, it’s easy to lose track of what has been put in the bowl, or just how much flour was packed into that measuring cup. For younger children, I like to measure out ingredients for them, and just let them dump and help with mixing.

Either way, baking requires basic math skills and is good for practice! In the end, you’re spending quality time with the kids in your life, they’re learning important skills, and even if what you’re making doesn’t turn out perfectly, they’re generally proud as a peach of their lumpy, misshapen cookies. :)

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Ok, but what are the cons?

We’ve covered some pretty big pros to using a kitchen scale, what about the cons? Honestly, I’ve come across very few, but it’s fair to talk about the potential drawbacks.

Having to convert recipes to grams

The single biggest drawback to switching to using a scale, is that you may have to convert all or most recipes you use from cups to grams.

The exception to this would be if you use a lot of online recipes on blogs, often the recipes are written on printable “recipe cards” which can be converted from cups to grams with the click of a button. Despite these wonderful internet things I’ve found too many errors for comfort so I still convert all my recipes manually. Often the errors come into play with unsual ingredients or measurements, or those subtleties in a recipe measurement that an auto translate just doesn’t pick up on. I have many ingredient weights memorized (is my geek showing?) so I often catch these errors by simply scanning converted recipes on these recipe cards.

Converting your own recipes can be a daunting task, but if you give yourself just an extra 5-10 minutes before making each recipe to convert the measurements, it’s really quite manageable. That way you’re doing just a recipe at a time, one a day or however often you bake or cook, and it’s not overwhelming at all.

In fact, I’ve done half of the work for you by creating this master list of ingredient weight conversions. All weight measurements on that list have been duly researched and checked for accuracy. All the recipes on Jennyblogs have been converted using this list. While some ingredients may inevitably vary (1 cup of raisins may differ in weight from another cup of raisins, for example), usually the ones that do vary are the ones least likely to mess up a recipe. (Having a few extra raisins in a raisin bread recipe will not ruin your bread).

Scale turns off mid-measure

If you have a kitchen scale that turns off automatically, beware. This is a big con, but also an avoidable one. Simply don’t let it stay on too long before adding something new.

Despite best intentions, it probably will happen to you at some point, if not frequently. (This has happened to me more times than I should admit. I should know to tap the scale first or turn it off and on again before continuing! Alas.)

What do you do if/when your scale turns off on you?

• If you only have one thing in your bowl, it’s no big deal: simply take it out and start over.

• If you have other ingredients in the bowl, that’s where it gets tricky and you’ll have to guess how much was in there, or do some math. To figure out exactly how much you have in there, place a new clean bowl on the scale, tare so it reads 0, then transfer your bowl of ingredients to the new bowl. Add up the weight of the ingredients you have in the bowl, then subtract that number from the number on the scale. What’s left is the mystery weight of the ingredient you half measured before your scale turned off. Clear as mud? Here’s an example:

  Let’s say you’re making muffins, and you measure into the bowl 150g of sugar, 150g brown sugar, and now you’re adding 56g of oil into the bowl. The scale turns off mid measure and you didn’t see how much oil you had measured. Take the bowl off the scale. Place a new bowl on the scale, and tare so the scale reads 0. Now pour the bowl of ingredients into the new bowl and note the number. Let’s say it says 338g. You know you have 150g + 150g = 300g of other ingredients in the bowl, so you must have 338g - 300g = 38g of oil in the bowl. You need to add 56g - 38g = 18g more oil to your bowl!

My Weigh KD-8000 Digital Food Scale, Stainless Steel, Silver Buy on Amazon

Now, all of this is easily avoided completely by simply investing in a scale that has the option to STAY ON until you turn it off. I’ve dealt with the auto-off for years and just recently upgraded to this larger capacity scale. The auto-off can be turned off and it is WONDERFUL. Of course, now I have to remember to turn it off when I’m done! It takes up a bit more space than a flat scale, but it feels like the professional scales that I would often use in the commercial pasta kitchen in Italy.

Baking with others

This is a very, very minor thing. At this point. I’m just trying to find some negatives.

One of the small cons I’ve found is that it’s trickier to bake with others. If you and a friend are baking together and you have a newfound love of using a kitchen scale but they prefer cups and measuring spoons, well, what do you do?

You’d either have to teach them how to use a kitchen scale or go back to using measuring cups and spoons. Neither is a big deal, but if you don’t want to take extra time, using cups and spoons would probably be the way to go.

On the flip side, knowing how to use a kitchen scale would make baking with a European friend much easier, since you already know their baking “language.”

I guess that’s all I can come up with for now for cons…do you have any?

Hopefully this has given you plenty of food for thought, and will lure you to try baking with a kitchen scale, mwahaha!

Alright, I want to use a kitchen scale! Now what?

If you decide you want to start using a kitchen scale and would like help converting some recipes from cups to grams, you can use this master list of Baking Measurement Conversions I’ve compiled over the last years as I’ve been converting and creating new recipes. All the recipes on Jennyblogs uses this list for absolute consistency!

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Baking Measurement Conversions

Last Updated July 11, 2024

Here is a master list for converting recipes from volume (cups) to weight (grams) and vice versa.

Whether you’re looking to convert just one recipe or would like to convert multiple, this handy list is my go-to, tried and true list for common baking ingredients conversions.

Each ingredient has been cross-checked from multiple conversion sites for accuracy, and then tested in my own kitchen multiple times for accuracy. All recipes that have been developed or converted on Jenny Blogs use this master list. As recipes continue to be added, more ingredients will be added to this list.

This list goes beyond ingredients, it can be a quick reference for pan sizes from inches to centimeters, and temperature from Fahrenheit to Celsius, and vice versa.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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Pan Sizes

9x13 inch rectangle = 23x33 centimeter

8x8 inch square = 20x20 centimeter

9x5 inch bread pan = 23x13 centimeter

8 inch round = 20 centimeter

9 inch round = 23 centimeter

10 inch round = 25 centimeter

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Temperature

110°F = 43°C

165°F = 74°C

185°F = 85°C

190°F = 88°C

205°F = 96°C

210°F = 99°C

250°F = 121°C

300°F = 149°C

325°F = 163°C

350°F = 177°C

375°F = 190°C

400°F = 205°C

425°F = 218°C

450°F = 232°C

500°F = 260°C

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Ingredients

In alphabetical order

*some ingredients may have slight variability in their weight. An example of this would be nuts, where 1 cup of nuts can vary slightly when weighed. When there is variability, this list does its best to find the median weight.

Almonds, whole, 1 cup = 140g

Almonds, sliced, 1 cup = 84g

Applesauce, 1 cup = 250g

Banana, 1 cup mashed = 300g (about 3 bananas)

Baking powder, 1 tsp = 5g (4.6g)

Baking powder, 1 Tbsp = 14g

Baking soda, 1 tsp = 5g (4.6g)

Baking soda, 1 Tbsp = 14g

Blackberries, 1 cup = 145g

Breadcrumbs, 1 cup = 100g

Butter, 1 stick = 4oz = 113g

Butter, 1 Tbsp = 14g

Buttermilk, 1 cup = 240g

Caramel Sauce, 1 cup = 300g

Cashews, whole, 1 cup = 150g

Cheese, crumbly soft (feta, Gorgonzola, etc), 1 cup = 6 oz = 170g

Cheese, semi-soft (cheddar, colby jack, etc), shredded, 1 cup = 4oz = 113g

Cheese, hard (parmesan, asiago, romano etc) grated, 1 cup = 3-3.5oz = 85-100g

Cheese, ricotta, 1 cup = 250g

Cherries, dried, 1 cup = 120g

Chia seeds, 1 cup = 160g

Chia seeds, 1 Tbsp = 12g

Chocolate, 1 oz = 30g

Chocolate, 6 oz/1 cup = 175g

Chocolate Chips, regular and mini, 1 cup = 170g

Cinnamon, 1 tsp = 2.3g

Cocoa, 1 Tbsp = 6-7g

Cocoa, 1 cup = 100g

Coconut, flaked, 1 cup = 80g (varies, roughly the same for unsweetened and sweetened)

Cornmeal, 1 cup = 120g

Cornstarch, 1 tsp = 2.5g

Cornstarch, 1 Tbsp = 7.5g

Cornstarch, 1 cup = 120g

Corn syrup, 1 cup = 328g

Corn syrup, 1 Tbsp = 20g

Cranberries, dried, 1 cup = 140g

Cranberries, fresh, 1 cup = 110g

Cream Cheese, 1 cup = 8oz = 225g

Cream Cheese, 3oz = 85g

Cream, heavy whipping, 1 Tbsp = 15g

Cream, heavy whipping, 1 cup = 237g

Dates, pitted, 1 cup = 160g

Date, deglet, 1 = about 10g

Date, Medjool, 1 = 24g

Dried fruit, 1 cup = 190g

Evaporated Milk, 1 cup = 262g

Flaxmeal, 1 cup = 180g

Flour, all-purpose, 1 cup = 120g

Flour, all-purpose, 1 Tbsp = 8g

Flour, bread, 1 cup = 120g

Flour, oat, 1 cup = 100g

Flour, whole wheat, 1 cup = 128g

Flour, cake, 1 cup = 110g

Graham Crackers, crumbs, 1 cup = 85g

Graham Cracker, 1 sheet = 15g

Honey, 1 Tbsp = 21g

Honey, 1/4 cup = 85g

Hummus, 1 cup = 245g

Ketchup, 1 Tbsp = 15g

Lemon Juice, 1 Tbsp = 14g

Lemon Juice, 1 cup = 237g

Lemon/lime zest, 1 Tbsp = 6g

Lentils, dry, 1 cup = 210g

Maple Syrup, 1 Tbsp = 20g

Maple Syrup, 1 cup = 322g

Marshmallow Fluff, 1 cup = 85g

Marshmallows, mini, 1 cup = 2 oz, 57g

Mascarpone, 1 cup/8oz = 225g

Mayonnaise, 1 cup = 230g

Milk, 1 cup = 237g

Milk, Coconut, 1 cup = 237g

Molasses, 1 Tbsp = 21g

Nutella, 1 Tbsp = 19g

Nutella, 1 cup = 296g

Nutter Butter, 1 cookie = 14g

Oat Bran, 1 cup = 80g

Oats, quick, 1 cup = 90g

Oats, rolled, 1 cup = 80g

Oil, 1 Tbsp = 14g

Oil, 1 cup = 224g

Oil, coconut, 1 cup = 220g

Olives, kalamata, 1 cup = 180g

Peanut Butter, 1 Tbsp = 16g

Peanut Butter, 1 cup = approx 260g

Peanuts, 1 cup = 155g

Pecans, chopped, 1 cup = 125g

Pickle Relish, Sweet, 1 Tbsp = 15g

Pistachios, shelled, 1 cup = 125g

Pumpkin Puree, canned, 1 cup = 240g

Pumpkin Puree, 1 15oz can = 425g

Quinoa, 1 cup cooked = 185g

Raisins, 1 cup = 150g

Red Pepper Flakes, 1 Tbsp = 5-6g

Rice, uncooked, 1 cup = 185g

Rice Krispies, Cereal, 1 cup = 28g

Salt, 1 tsp = 5g

Sour cream, 1 cup = 245g

Sourdough discard, 1 cup = 250g

Sourdough starter, active, 1 cup = 227g

Soy Sauce, 1 Tbsp = 17g

Soy Sauce, 1 cup = 265g

Spinach, 1 cup raw = 30g

Spinach, 1 cup raw, chopped, = 45g

Sugar, brown, 1 cup = 200g

Sugar, powdered/confectioner’s, 1 cup = 125g

Sugar, white, 1 cup = 200g

Sugar, white, 1 Tbsp = 12.5g

Toffee Bits (Heath), 1 cup = 170g

Tomatoes, cherry, 1 cup = 150g

Tomato Paste, 1 Tbsp = 16g

Vanilla, 1 tsp = 5g

Vinegar, 1 cup = 238g

Walnuts, chopped, 1 cup = 125g

Water, 1 cup = 237g

Wheat Germ, 1 cup = 100g

Xylitol, 1 Tbsp = 15g

Yeast, 1 tsp = 3g

Yeast, 2 1/4 tsp = 7g

Yogurt, 1 cup = 245g

Zucchini, 1 cup grated = 100g 

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Sourdough Discard Chocolate Chip Cookie Bake Off

Last Updated: July 9, 2024

Welcome to my sourdough chocolate chip cookie throw down.

What did I do with scads of sourdough discard piling up in my fridge? Why, bake up multiple batches of sourdough discard chocolate chip cookies to see which ones are the best, of course.

The first step was to pick the recipes. I wanted ones that seemed to be popular, but most importantly, recipes with varied approaches. The first time I ever made sourdough discard chocolate chip cookies was a recipe by the Boy Who Bakes. That recipe involved browning butter and using only egg yolks, which may seem fussy for chocolate chip cookies, but there are valid reasons behind it.

Can’t you just throw some sourdough discard in your favorite chocolate chip cookie recipe and call it a day?

Well, yes. And no.

When it comes to sourdough discard, it works very well in quick breads, pancakes, muffins, etc. It starts to change things up noticeably, though, when added to things like cookies. This is because cookies have a very low moisture content compared to cakes or muffins. If you add water or liquids to a cookie, they’ll turn cake-y. Sourdough discard is often half water. This poses a problem for cookies. This can be offset by eliminating water elsewhere in the recipe to make up for it. Egg whites contain water, so the first step is to use just egg yolks. Secondly, by browning the butter, you evaporate the water content in butter.

When I learned this, it all started to make so much sense why you can’t just toss some discard in your cookie dough if you want the same beloved, chewy texture. There is a science-y reason for it! Yet…why are there so many recipes for sourdough discard chocolate chip cookies that call for only one or neither of these things? Does that mean it’s not necessary to do the extra work? Is the science not science-ing?

Well, I was here to find out!

I decided to make 3 new sourdough discard recipes, combined with 2 more I tried at different times, for a total of 5 contenders.

Each recipe has different elements so you can see how they affect the final product. I found it fascinating and hopefully the results will help you decide which sourdough chocolate chip cookie recipe will be your new go-to!

About this Bake Off

• The 3 principal recipes in this bake off were all made on the same day with the same ingredients and baked in the same oven. Recipe 4 was made in Italy with Italian ingredients, so that would be the most different. However, being so similar in nature to recipe 2, I felt it was still worthwhile to include it. Recipe 5 was made shortly after but not on the same day as the 3 principal recipes.

• All 5 recipes were followed as precisely as possible, without making any adjustments, even based on best judgement. For example, 2 recipes I would have normally added more flour, but I resisted to keep this bake off as true as possible.

• All recipes requiring refrigeration were chilled overnight, even if one recipe’s minimum chill time was 2 hours, it still got an overnight chill.

• All ingredients in these recipes were weighed for maximum consistency.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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Sourdough Discard Chocolate Chip Cookie Bake Off

Cookie #1 Little Spoon Farm

This recipe was the closest to a traditional chocolate chip cookie recipe, calling for regular butter and a whole egg.

Raw dough: Gooey, had a “pull” to it, rather like a stiffer bread dough, where you can see and feel the gluten build up in the dough. This dough had the most pronounced “sourdough” taste to it.

Baked: Had a pockmarked appearance, and a texture again that made one think of bread. But it was not “bready” per se, nor was it cake-y. It still had a nice chew to it, it just wasn’t as dense as a classic chocolate chip cookie. Overall a very tasty cookie, and the sourdough taste was lessened with baking.

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Cookie #2 Sugar Spun Run

This recipe was the most tedious to make, because it not only required browning and cooling the butter, but also called for just egg yolks.

Raw dough: almost identical to classic chocolate chip cookie dough in texture, with a lovely nuttiness from the browned butter. The browned butter also did a good job of balancing out the sourdough taste.

Baked cookie: nice bake, not too flat, not to tall. Chewy, delicious, and still very similar to a classic chocolate chip cookie. Minimal sourdough taste.

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Cookie #3 King Arthur

This recipe was a hybrid of the two recipes above, using browned butter yet a whole egg.

Raw dough: very soft; too soft. I knew it would need more flour but decided to make the recipe exactly as written for testing purposes. Delicious, again with browned butter the nuttiness really mellowed out the sourdough taste. Had it been a bit firmer it probably would’ve been similar to cookie #1 in texture with that slight glutinous “pull.”

Baked cookie: too much spread, too flat and soft. Definitely the most chocolatey. Tricky to get off the tray (should have used a silicone baking mat or parchment paper).

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Cookie #4 The Boy Who Bakes

This is the first sourdough discard chocolate chip cookie recipe I ever made. I could really get behind his method, and how he thoroughly and clearly explained how he arrived at the recipe. Science. It made sense to me. I didn’t include this recipe in with my 3 cookie bake-off since I had 1) already made these 2) was looking to try all new ones, and 3) Sugar Spun Run’s was already similar.

This recipe is very similar to Sugar Spun Run in that it calls for browned butter and only egg yolks.

Raw Dough: Sticky, I should’ve known it would need more flour despite the chilling, but other than that pretty similar to standard chocolate chip cookie dough, with that wonderful nutty flavor from the browned butter pairing with the subtle tang from the discard.

Baked Cookie: Yes, they were delicious. Similar to King Arthur’s recipe, for test results in my kitchen, I would have adjusted the recipe to include more flour the next time, as the cookies came out very thin and flat.

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Cookie #5 My mom’s chocolate chip cookies

My mom always uses oil in her cookies. Oil (certain kinds, anyway) is often seen as a healthier alternative to butter, especially for those who avoid dairy or cholesterol.

None of the other 4 cookies I tried included oil in the recipe, so I decided to try my mom’s recipe with sourdough discard, and used whole eggs.

Raw Dough: Stickier and with more of, again, that glutinous “pull” than is usual for cookie dough. Tasted wonderful, faint tang from the discard.

Baked Cookie: These turned out closest to Little Spoon Farm, which used regular butter and whole eggs; a delicious chocolate chip cookie with a just a bit more volume, hint of chew, hint of breadiness.

These were by far the easiest and least fussy. No need to separate of eggs, no need to brown then cool butter, no need to cream the butter, no need to chill the dough. Easy.

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Conclusion:

All of these recipes are valid and yielded delicious cookies. Boy Who Bakes and King Arthur both would need more flour, based on my results, but this could also be dependent on my preference of cookies as well as the state of discard starter and various other possible factors.

At the end of the day, there are two recipes I would be most likely to return to.

For absolute best taste and texture, #2 Sugar Spun Run was the stand out, followed closely by the #4 Boy Who Bakes.

For quickest cookies to whip up in a pinch, #5 my mom’s recipe wins for easiest and fastest.

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Peanut Butter Butterscotch Bars

Last updated: June 9, 2024

Peanut Butter Butterscotch Bars are similar to Rice Krispie Treats, but coated in peanut butter and butterscotch. Ohhhh yummmm.

The recipe calls for only 5 ingredients and takes all of 15 minutes to make! These Peanut Butter Butterscotch Bars and other butterscotch bars are often made around Christmastime, but I love making these in the summer, too, because this is a no-bake recipe and very quick for when you’d rather spend your time outside than inside baking.

I love butterscotch, but I didn’t often choose to bake or eat butterscotch desserts until recently because they often contain artificial coloring. While some still do, I was happy to find Aldi brand butterscotch chips use natural coloring!

Recipe by Jenny, inspired by the many other butterscotch no-bake desserts out there :)

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Peanut Butter Butterscotch Bars

Makes 1 8x8inch pan, about 9-12 servings

Ingredients:

• 1 bag (about 10oz / 283g ) butterscotch chips

• 3/4 cup / 195g peanut butter

• 6 Tbsp / 85g butter

• 2 cups / 114g mini marshmallows

• 2 cups / 56g Rice Krispies

Directions:

8x8inch / 20x20cm pan lightly greased or lined with wax paper.

1. In a medium saucepan, melt butterscotch chips, peanut butter, and butter together. Stir until smooth.

2. Remove from heat and allow to cool for a few minutes.

3. Stir in marshmallows and Krispies.

4. Spread into prepared pan and let set before slicing. Placing in the fridge can speed this process up.

Yield 9

Author Jennyblogs

Prep time

5 Min

Cook time

5 Min

Inactive time

30 Min

Total time

40 Min

Print

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Peanut Butter Butterscotch Bars

Easy no-bake butterscotch peanut butter bars with rice krispies and marshmallows.

Ingredients

• 1 bag (about 10oz / 283g ) butterscotch chips
• 3/4 cup / 195g peanut butter
• 6 Tbsp / 85g butter
• 2 cups / 114g mini marshmallows
• 2 cups / 56g Rice Krispies

Instructions

1. 8x8inch / 20x20cm pan lightly greased or lined with wax paper.
2. In a medium saucepan, melt butterscotch chips, peanut butter, and butter together. Stir until smooth.
3. Remove from heat and allow to cool for a few minutes.
4. Stir in marshmallows and Krispies.
5. Spread into prepared pan and let set before slicing. Placing in the fridge can speed this process up.

Nutrition Facts

Calories

255.7

Fat

18.82 g

Sat. Fat

7.08 g

Carbs

19.22 g

Fiber

1.06 g

Net carbs

18.15 g

Sugar

9.37 g

Protein

5.54 g

Sodium

195.21 mg

Cholesterol

20.36 mg

Nutritional information is approximate. Based on 1 piece if cut into 9 squares.

https://jennyblogs.com/blog/2024/5/1/peanut-butter-butterscotch-bars

peanut butter rice krispie bars, butterscotch marshmallow bars, no-bake, summer dessert

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Ingredient Substitutions

In light of the recent Ingredient Substitutions in Italy post, I realized I could easily write another master list for common and easy ingredient substitutions, more geared for cooking and baking in the USA.

I know that I am often making one or a couple modifications or substitutions in a recipe each time I’m in the kitchen. It’s part of the beauty of baking and cooking. Sometimes it comes out of necessity, other times it’s simply a desire to. Maybe I don’t have buttermilk, but I know I can use sour milk. A cookie recipe might call for butter, but maybe I’ll use oil instead if I forgot to soften butter or don’t feel like creaming it. A lot of these I do without thinking, others I’m always having to look up to remember the quantity or ratio.

Here is an ingredient substitution list I’ve been working on, although far from comprehensive, these are some of the ones I find myself needing to do most often, or a few that saved me just once or twice in a pinch that I have never forgotten and am forever grateful for!

New York Times has an interesting list of ingredients substitutes, cuts of meat, herbs and their classes by taste and how to properly substitute them. Different kinds of substitutions, equally interesting!

I will continue to add to this list as I think of and learn new ones!

Use discretion when making substitutions. The kitchen is a wonderful place for experiments, but not all recipes can handle substitutions.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, American companies, and products made in the USA. For further information see the privacy policy. Grazie!

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Better than Bouillon Premium Roasted Beef and Roasted Chicken Base, 8 oz Jars (Pack of 2)

1. Baking Soda - you can use baking powder.

   Baking powder isn’t as powerful as baking soda, so it’s recommended to use 3x the amount. For example, for 1 tsp of baking soda, add instead 3 tsp of baking powder. In higher amounts this can lead to an unusual, bitter taste from the baking powder, just so you know.

2. Broth - use bouillon cubes, powdered broth, or even just water, if the recipe calls for small amounts like 1/4 or 1/2 cup of broth. Reference the package or container for appropriate amount of bouillon or powdered broth to use.

   Using powdered broth comes in handy so you don’t have to open a container of liquid broth and have the rest go to waste. Bouillon cubes you generally need to make at least 1 cup of broth per cube. I love powdered broth as a sub for small amounts of broth, as it is customizable. Just be wary, many powdered broths and bouillon cubes contain sketchy ingredients, including monosodium glutamate. Similar to real broth, both of these substitutes can be very high in sodium, so I usually suggest not adding in any extra salt to the recipe until you’ve tasted it with all broth or broth substitutes added in.

   A new one I’ve found, is this Better Than Bouillon. They have many different flavors, some are organic. You can find better prices at Costco but here is an idea on Amazon:

3. Brown sugar - for every 1 cup of brown sugar, take 1 cup white granulated sugar and blend with 1 Tbsp of molasses. A food processor works well, if not mix well by hand.

4. Butter - use oil, coconut oil, margarine, shortening, or lard.

   Oil: for every 1 cup of butter, add 3/4 cup of oil. Some say to use 7/8 cup of oil, but I will tell you that I grew up replacing 1 cup of butter with 3/4 cup of oil. It’s an easier amount to work with and works well!

   Coconut oil: use an equal amount (1:1 ratio)

   Margarine: use an equal amount (1:1 ratio)

   Shortening: use an equal amount (1:1 ratio)

   Lard: use 7/8 cup lard for every 1 cup of butter

   You can sub applesauce for butter in baked goods, see “oil” below.

5. Buttermilk - for every 1 cup of buttermilk, add 1 Tbsp of lemon juice or any kind of baking vinegar (apple cider vinegar, white vinegar, etc.) to a measuring cup and fill to the 1 cup measure line with regular milk.

6. Cake flour - Take 1 cup of flour, remove 2 Tbsp of flour and add 2 Tbsp of cornstarch.

7. Canned Green Chilies - use a fresh pepper instead.

   I like to sub 1-2 jalapeño or other spicy peppers for 1 can. Fresh tastes better, too! Canned chilies aren’t usually too spicy, so you‘ll want to remove the seeds from fresh hot peppers to reduce the spiciness.

8. Cream cheese - mascarpone can be a good sub for cream cheese in equal amounts.

9. Corn syrup - depending on the recipe, you can use honey or water and sugar.

   Use an equal amount of honey for corn syrup. For sugar/water substitute, use 4 parts sugar and 1 part sugar. Meaning, if a recipe calls for 1 cup of corn syrup, use 1 cup of sugar and 1/4 cup of water.

10. Eggs - you can use a flax egg or chia egg.

    Mix together 1 Tbsp flaxmeal or chia seeds with 3 Tbsp water. Mix well, and let sit in fridge until thickened and gloopy, about 15 minutes. This will replace 1 large egg.

11. Flour, self-rising - for every 1 cup of self-rising flour use 1 cup all-purpose flour with 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.

12. Garlic - garlic granules or powder can be substituted for fresh garlic, or vice versa. 1/8 tsp of garlic POWDER or 1/4 tsp of garlic GRANULES is supposed to be equivalent to 1 clove of garlic.

13. Ginger - Fresh ginger and ground ginger can be swapped out for one another.

    There is no hard and fast rule for the amount, unfortunately. You can use as little as 1/4 tsp ground ginger for every 1 Tbsp of fresh grated ginger, or as much as 1 1/2 tsp ground ginger for every 1 Tbsp grated fresh ginger called for.

14. Herbs - You can swap out fresh herbs for dried herbs, or vice versa. The general rule of thumb is to use 3x the amount of fresh as dried, as dried is usually stronger. i.e. if a recipe calls for 1/2 tsp dried thyme, you could use 1 1/2 tsp fresh thyme. Or if a recipe calls for 1 Tbsp (3 tsp) fresh oregano, you could swap out for 1 tsp dried oregano. I personally don’t think all herbs are equal when fresh or dried, one of the biggest being basil. I don’t think that dried basil should be substituted for fresh. If a recipe calls for dried basil, that’s fine, but I think the taste between fresh and dried are very distinct.

15. Honey - use equal amounts of maple syrup, agave nectar, or even sugar, brown sugar, etc.

16. Maple Syrup - use equal amounts of honey, agave nectar, sugar, brown sugar, etc.

17. Mayonnaise - use equal amounts of plain yogurt or sour cream.

18. Oil - use butter or any of the fats above under butter, or applesauce.

    • Butter: When subbing oil for butter it’s a bit more straightforward, oil is oil and doesn’t need to be whipped. When subbing butter for oil, if you’re making cookies, cake, quick breads, in most cases you’ll want to cream the butter until light and fluffy (about 3-5 minutes). Not to say you can’t make a delicious chocolate chip cookie with melted butter, you absolutely can, but it will be different than a cookie made with creamed butter.

      or

    • Applesauce: This can be a cheaper and healthier alternative to oil. Since even unsweetened applesauce is naturally sweet, you can also reduce sugar in recipes when using this substitution. This substitution does take a bit of experimenting, especially if swapping out for larger quantities of oil, and doesn’t suit all recipes.

19. Onion - shallots, green onions, and leeks can all be interchanged for one another.

    You can also use about 1 Tbsp onion powder for every 1 cup diced onion, this can be adjusted according to taste.

20. Peanut Butter - yes, you CAN use natural peanut butter!

    Many desserts that call for peanut butter specify to use creamy, not natural, peanut butter, since natural peanut butter has a tendency to separate. But you know what? I have yet to find a pie, cookie, or other peanut butter dessert where I couldn’t use natural peanut butter. Do be mindful of over-stirring/beating, as this is what can often get you into trouble with the peanut butter separating.

21. Salt - No, there’s no substitute for salt really, but have you ever wondered why some recipes specify what kind of salt? For example, if a recipe calls for kosher salt? Why? Can’t you just use table salt?

    Yes, of course you can. But it’s also handy to know that 1 tsp of different kinds of salt will lend different levels of salt to your dish. 1 tsp of Kosher salt is not quite as salty as 1 tsp of table salt, but it’s saltier than 1 tsp coarse sea salt. Why? Different kinds of salt pack into measuring spoons differently. More tiny grains of table salt fit into a teaspoon than coarser kosher or sea salt. So if you’re using table salt instead of kosher salt, you will want to use less, especially in larger quantities.

    If all of that sounded like mumbo jumbo to you, that’s ok. Here’s a cheat sheet for swapping out salts, but you’ll probably only notice in larger quantities. Salt is personal, anyway. When in doubt, start with less. You can always taste and add more as needed, but you can’t un-salt a dish.

    1 tsp of table salt = 1 tsp fine sea salt = 1 1/4 tsp coarse kosher salt = 2 tsp of fine kosher salt

22. Sour cream - use an equal amount of plain yogurt!

    It’s also a healthier alternative.

23. Tomatoes - Fresh tomatoes and canned tomatoes can often be interchanged in cooking. For example, if a soup calls for a 14.5oz can of diced tomatoes, you could use instead 3 ripe medium tomatoes. You will probably need to adjust the cooking time to allow more time for the fresh tomatoes to break down. Similarly, you can use a can of tomatoes instead of fresh tomatoes, where appropriate.

24. Tomatoes (canned varieties) - Have you ever felt confused by the seemingly myriad varieties of canned tomatoes, and wondered what the difference is? I certainly have. There is diced, crushed, whole, plum, San Marzano, tomato paste, passata, fire roasted, tomato sauce, prepared sauces, etc. etc. But can you use them interchangeably? Easy answer is yes, but it helps to be familiar with their forms and what your actual preferences are for eating tomatoes in a recipe.

    For example, if you’re making a tomato sauce for pasta, and the recipe calls for crushed tomatoes, you can absolutely sub in diced tomatoes instead. If, however, you don’t want chunks of tomatoes in your sauce, and you know that diced tomatoes are bigger chunks than crushed, then you can choose to blend your sauce in a blender or use an immersion blender to get your smooth, not chunky, pasta sauce.

    That said, here is a quick cheat sheet for canned tomatoes and their consistencies, from smoothest to chunkiest:

    • Passata di pomodoro - a tomato purée, the smoothest of canned tomatoes. I have a harder time finding this in the States, but it is one of the more plentiful tomato products you can find in an Italian grocery store, as it is so often used in their cooking. I also enjoy paying .70cents for it in Italy vs $4 in the States. :)

    • Tomato sauce - another smooth purée, but often with a few added ingredients, such as basil, salt, garlic. Depending on your recipe, these may already be ingredients called for (since they so often go with tomatoes) and may not matter. Just pay attention to the salt, since tomato sauce often does have some salt and the recipe could end up saltier than anticipated.

    • Tomato paste - smooth, thick, tomato concentrate. Water can be added to reconstitute it, other times recipes call for tomato paste as is to be added. This adds richness to the tomato flavor of the recipe, even if fresh or canned tomatoes are already called for.

    • Crushed tomatoes - a little chunkier, maybe “lumpier” than passata, but still quite smooth. Once in a recipe I don’t usually notice any tomato “chunks.”

    • Diced tomatoes - Still saucy, but now with chunks of tomatoes. Maybe one of the most common types of canned tomatoes I see called for in US recipes.

    • Whole tomatoes - well, they’re whole! Usually peeled. You can slice or dice them for sauces, soups, etc., or add them to a blender or blend with an immersion blender for a smooth sauce.

    • Whole plum tomatoes - this is a kind of tomato. They’re medium, oblong, with a rich, juicy flavor great for making sauces. Some well-known varieties include Roma and San Marzano.

    • San Marzano tomatoes - these are a prized, production protected, type of Italian plum tomato. They can be found in the various forms, passata, crushed, whole, etc. You can often find them imported in cans straight from the Campania region of Italy, from where they originally hail. This makes them pricey, but you can also find them in American plant nurseries or in seed form to grow yourself.

    • Fire roasted tomatoes - tomatoes with a distinct smoky flavor, usually in diced form. Really delicious in soups, especially Mexican inspired ones such as enchilada or tortilla soup.

    • Tomatoes with green chilies - diced tomatoes with diced green chilies, for when you want both in a recipe. I rarely buy this since I like to have cans of green chilies on hand, or I just use a fresh pepper, such as jalapeño, instead.
      

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Living in Italy: Ingredient Substitutions

This post is all about how to substitute ingredients for your favorite recipes while living in Italy.

When you first land in Italy, you probably think you’ll never want for food. All the pizza, carbonara, gelato, wine, and parmigiano you could ever want. You could never get sick of some of the best food in the world, right?

Honestly? I never did. But that doesn’t mean I didn’t start really missing food from home while also really enjoying what Italy has to offer. It may hit after just a few days of vacation (oh hey carb belly) or a few months, but the day will come when you find yourself hankering after a good ol’ pb&j sandwich. Or pot pie. Or American pizza. Or whatever it may be. Often I found myself craving food I hardly ever ate while in the US! Foods I previously didn’t care for, suddenly became the most appealing foods that became my mission to recreate in Italy. I guess nostalgia will do that to a stomach. And while some ingredients are readily found, others you have to search harder for, get creative, or just accept substitutions to get you to the closest thing to home.

When you first start cooking in Italy, you might be surprised just how foreign it can feel, no matter how comfortable you are in the kitchen. Different ingredients, different pans, different ovens, maybe a different altitude, all leading to trying to make your mama’s chocolate chip cookies end up feeling more like an episode from Hell’s Kitchen than a relaxing Martha Stewart moment. Do you just switch over and start learning and cooking all Italian recipes? Or do you have to basically relearn your recipes using what’s available to you? Maybe a mix of both?

Regardless of how you approach cooking as an expat in Italy, you’ll run into moments where you will need to substitute some ingredients.

Below I’ve compiled some common, and some uncommon, substitutions or ideas of how to get as close to home with certain things as I could find. I’m sure there are many many more ingredients and dishes I haven’t even thought of or never miss while in Italy, but here are a few to get you started.

I will continually add to this list as I think of more, think of it as an ongoing project. Want to add to this list? Leave a comment or send me a message!

Some ingredients in Italy initially may appear to be hard to find, but are actually available, if you know where to look. If there’s something you’ve been looking for, and it’s not on this list, check out this post on Hard to Find Ingredients in Italy.

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In alphabetical order, roughly:

1. Buttermilk - use plain kefir, sour milk, or plain yogurt.

   Buttermilk is known as “latticello” and I’ve never been able to locate it in a store, but the plain kefir that is readily available and cheap works very well in the place of buttermilk!

   Otherwise you can use sour milk: Add 1 Tbsp lemon juice or vinegar to 1 cup milk.

   You can also use plain yogurt, but you may need to adjust liquid if your yogurt is decently thick.

2. Canned Green Chilies - use a fresh peperoncino.

   A lot of American Mexican cuisine calls for canned green chillis, instead you can use a fresh peperoncino (hot pepper). For less spice, be sure to remove the seeds before adding to your recipe. Canned goods make for quick and easy cooking, but fresh will always taste better, anyway.

3. Cheese - use Fontal.

   The cheese often called for in American recipes, such as cheddar, monterey jack, colby jack, Havarti, etc, are either hard to find or non existent. For many, many recipes, I found the inexpensive grocery store “Fontal” cheese to be a wonderful and versatile substitute. If you need a tasty, good melting cheese, this is your cheese. I often used it in Mexican recipes, for making homemade macaroni and cheese, grilled cheese, or any recipe that involved melting cheese. If you are looking for a swiss cheese replacement, you can get the “emmental” cheese. I’m not a huge Swiss cheese fan and would often use my trusty Fontal even in place of that!

4. Chili Powder - use an equal amount of paprika dolce / sweet paprika.

   Chili powder is essentially paprika with a small amount of spices mixed in, such as garlic powder, onion powder, cumin, etc. I’ve found that often the recipes that call for chili powder already call for those spices (like onion and garlic powder), so I don’t even bother making my own chili powder mix.

5. Coco Wheats - make your own!

   Did you know that coco wheats is essentially just the Italian semolina flour with some cocoa powder? So while you may not be able to buy Coco Wheats here, you can make it with just two ingredients!

6. Cream Cheese - use mascarpone.

   While cream cheese is easily found in Italy (Italians loveeee their Philadelphia), it can be more expensive than you’re used to, so I often use Italy’s less expensive mascarpone. It felt funny at first since mascarpone is usually 4x the price of cream cheese in the USA, but not in Italy, mascarpone’s home country!

7. Graham Crackers - Use any of the shortbread “frollini” cookies.

   Frollìni can be found in the cookie aisle and make great replacements for graham crackers in graham cracker crusts.

8. Frank’s Red Hot Sauce - This can also be homemade quite simply.

   It will not taste exactly like Frank’s, but close enough to do the job! I use this recipe found here

9. Italian Dressing - easily make your own!

   Making homemade Italian dressing is very easy, with ingredients you probably already have on hand! Here is the recipe I use: Homemade Italian Dressing

10. Italian Seasoning - make your own ahead of time, or just add in the moment some oregano, basil, rosemary, thyme, and marjoram if I have it.

    For example, if a recipe calls for 1 tsp of Italian seasoning, I’d probably just toss in 1/2 tsp oregano, 1/4 tsp basil, and a pinch or two each of rosemary, thyme, and marjoram.

11. Lipton French Onion Dip - you can easily make this homemade, too! Here is my recipe: Copycat Lipton Onion Dip.

    This one might seem completely random, but sometimes when people would move away I would end up the recipient of some left-behind goods. One such time a friend left me some grocery items, including Lipton Onion Dip packets. Not something you can find in Italy, nor even something I buy in the States, but I saved them and made them on a couple special occasions. My husband was a fan, so I set out to make a suitable copycat recipe. I succeeded, and of course preferable in my opinion that the ingredients are much healthier than the original packet, anyway!

12. Pinto beans - use “fagioli barlotti”

    I have never seen pinto beans here, but there is another variety of bean that makes a very good replacement, called “fagioli barlotti”. They’re speckled and cook up into a wonderfully soft, buttery bean, perfect for adding to Mexican inspired dishes or mashing to make refried beans.

13. Refried beans - another one you can make.

    Refried beans can be found, but they’re usually expensive, €2-3 or more per can, so I would often make them at home. There is no one refried bean recipe that I’m loyal to, as long as it involves boiling an onion with the beans. I often make it up as I go, but click here for a good refried bean recipe to get you started. Since making refried beans calls for boiling and mashing pinto beans, which don’t exist here, you’ll need to get a good replacement for pinto beans. Get “fagioli barlotti”, see note below on Pinto beans.

14. Regular-sized chocolate chips - use the mini chocolate chips.

    Grocery stores here only carry little boxes of mini-sized chocolate chips. You’ll have to make do with those, or buy a chocolate bar and chop it into larger chunks.

15. Spice mixes - make your own or use just the most prominent spices in the mix.

    We Americans really like our spice mixtures, apparently, or at least judging by all the recipes out there calling for particular spice mixes. I found, while living in Italy, that there is a beauty to using less spices, and focusing on just a few principal ones. Instead of buying a ton of individual spices and trying to recreate all the spice mixes called for in American recipes, I would just use the principal spice or two in each “mix” called for. Of course, some spices shouldn’t be simplified, like curry spice. The recipe will NOT taste the same if you only add, say, turmeric. Thankfully, curry powder is readily found in Italian grocery stores. Other spices mixes, like the Italian seasoning mentioned above, is usually called for because someone is making an “Italian” or “Italian inspired” dish. The truth is, if you simplify and substitute just some oregano for the Italian seasoning, the flavor will still be wonderful and actually, probably closer to a true Italian dish. In fact, I can’t currently think of an Italian dish that calls for dried basil, oregano, rosemary, thyme, marjoram, and garlic all in the same dish…but ironically, a lot of American dishes do, so refer to #3 if you miss that particular taste!

16. Sour cream - use plain yogurt.

    While you can find sour cream or “panna acida” here, it’s not readily available, a little bit pricy, and not usually refriegerated. I almost always opt to use plain yogurt in place of sour cream, whether in baking or as a topping, it works very well.

17. Vanilla Extract - use vanillin, vanilla bean, or make your own.

    While there is no real vanilla extract in Italy, you can find artificial vanillin flavor sold in any grocery store, or use a vanilla bean, also found in grocery stores. Vanilla bean gives you the best vanilla flavor, but it’s also the most expensive. For a more sustainable solution, you can make your own vanilla extract by slicing open some vanilla beans and adding them to a bottle of vodka. Age for at least 3 months and you’re good to go!

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Green Tofu and Vegetable Curry

This Green Tofu and Vegetable Curry is one of the easiest in our repertoire. A good green curry paste and coconut milk carry the flavor in the sauce, while a quick sauté on some green vegetables of choice and baked tofu bring this quick and tasty meal together in no time.

You can use just about any vegetable you choose in this dish, but I love keeping it all green. Goes with the green curry paste, and keeps it feeling fresh and spring-like, you know?

Tofu: to bake or to pan-fry?

You have the option of pan-frying or baking the tofu. Baking overall takes longer, but it’s less hands on, so may save you time in the end. It’s also a healthier alternative to pan-frying. Pan-frying, though, will always give you the edge on perfectly crispy, golden tofu. Baking can also get you crispy tofu, don’t get me wrong, but it’s just a little different. Baking is my preferred method!

If you choose to bake, there are actually two different ways you can go about this. Normally, after the water has been pressed out of the tofu, it would be lightly breaded in cornstarch and oil before being baked. This way is delicious and I highly recommend it.

Another way, as in the recipe below, is simply baking the tofu, no coating no fuss. This results in a crisp, almost chewy tofu that is another great option. I choose this method when crunched for time or cooking for people who prefer to eat lighter.

I paired the bake method with this particular curry recipe to keep it as simple and straightforward as possible. However, feel free to bake/fry tofu in your favorite way before tossing in the sauce with the veggies!

Recipe adapted from New York Times

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Green Tofu and Vegetable Curry

Serves 2-3

Ingredients:

• 1 14oz / 400g block of firm or extra-firm tofu

• 1 Tbsp / 14g cooking oil

• 1 onion, sliced

• 1 bunch of asparagus, cut into 1-inch pieces

• 1 cup snow peas

• 1 14oz / 400g can of coconut milk

• 2-4 Tbsp / 36-72g green curry paste

• Juice of 1 lime

• Rice, lime wedges, cilantro, sesame seeds, etc. as desired, for serving

Directions:

Prepare the Tofu

Oven preheated to 400°F / 205°C. Line a baking sheet with parchment paper or silpat.

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Slice tofu into 1-inch cubes. Disperse tofu cubes evenly onto prepared baking sheet.

3. Bake in preheated oven for about 30 minutes, or until light golden.

Cook Vegetables and Sauce

1. Heat oil in a large pan over medium-high heat. Add onions, asparagus, and snow peas; cook, stirring occasionally, until starting to get some color, about 2-3 minutes.

2. Add coconut milk and green curry paste to pan and stir to combine. Simmer until sauce starts to thicken.

3. Remove from heat and stir in lime juice and tofu.

4. Serve over rice with desired garnishes.

Jenny’s Notes:

• Use whichever vegetables you like best, the recipe as written above is the winning combo of veggies that we liked, while keeping it a fun green theme. Some ideas include using corn kernels, carrots, broccoli, kale, bell peppers, fennel, etc. Just keep in mind the approximate cooking length of the veggies you’re adding. Hardy root vegetables like carrots will take a bit longer, while veggies like broccoli, especially if you like them with a bit of a crunch like I do, will take just a few minutes until al dente perfection.

• Certain veggies like broccoli and kale tend to “absorb” the sauce more than others, so if using these you might find your dish overall less saucy.

• To avoid soggy vegetables, make sure not to cook them all the way through before you add the sauce, as they will still cook once you add the sauce.

• Green curry pastes can vary in spiciness, so I would advise starting with just 2 Tbsp of curry and tasting for spice level before adding more.

Yield 2-3

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

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Green Tofu and Vegetable Curry

Creamy, spicy, springy curry with tofy and green veggies served over rice. A quick and simple curry!

Ingredients

• 1 14oz / 400g block of firm or extra-firm tofu
• 1 Tbsp / 14g cooking oil
• 1 onion, sliced
• 1 bunch of asparagus, cut into 1-inch pieces
• 1 cup snow peas
• 1 14oz / 400g can of coconut milk
• 2-4 Tbsp / 36-72g green curry paste
• Juice of 1 lime
• Rice, lime wedges, cilantro, sesame seeds, etc. as desired, for serving

Instructions

Prepare the Tofu

1. Oven preheated to 400°F / 205°C. Line a baking sheet with parchment paper or silpat.
2. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.
3. Slice tofu into 1-inch cubes. Disperse tofu cubes evenly onto prepared baking sheet.
4. Bake in preheated oven for about 30 minutes, or until light golden.

Cook Vegetables and Sauce

1. Heat oil in a large pan over medium-high heat. Add onions, asparagus, and snow peas; cook, stirring occasionally, until starting to get some color, about 2-3 minutes.
2. Add coconut milk and green curry paste to pan and stir to combine. Simmer until sauce starts to thicken.
3. Remove from heat and stir in lime juice and tofu.
4. Serve over rice with desired garnishes.

Notes

• Use whichever vegetables you like best, the recipe as written above is the winning combo of veggies that we liked, while keeping it a fun green theme. Some ideas include using corn kernels, carrots, broccoli, kale, bell peppers, fennel, etc. Just keep in mind the approximate cooking length of the veggies you’re adding. Hardy root vegetables like carrots will take a bit longer, while veggies like broccoli, especially if you like them with a bit of a crunch like I do, will take just a few minutes until al dente perfection.
• Certain veggies like broccoli and kale tend to “absorb” the sauce more than others, so if using these you might find your dish overall less saucy.
• To avoid soggy vegetables, make sure not to cook them all the way through before you add the sauce, as they will still cook once you add the sauce.
• Green curry pastes can vary in spiciness, so I would advise starting with just 2 Tbsp of curry and tasting for spice level before adding more.

Nutrition Facts

Calories

736.72

Fat

60.15 g

Sat. Fat

39.85 g

Carbs

30.97 g

Fiber

9.42 g

Net carbs

21.55 g

Sugar

10.97 g

Protein

29.01 g

Sodium

43.1 mg

Cholesterol

0 mg

Nutritional information is approximate, based on 2 servings, not including rice or garnishes.

https://jennyblogs.com/blog/2024/4/8/green-tofu-and-vegetable-curry

Green curry, spring curry, coconut milk curry

dinner

Asian

Did you make this recipe?

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37 Diaper Comparison

Last updated August 9, 2024

Oh boy, diapers! Every parent’s favorite subject.

You either love or hate diaper changes, but having the right diapers can make your life so much easier. No (or at least less) blowouts, dry pajamas when they wake up, no fluids leaking while holding them, in a baby carrier, or in a car seat, saves you a whole lot of time in clean up and laundry, and time is precious when you’re caring for littles.

I really don’t mind diaper changes. Part of the way I keep it fun is by trying as many different diapers as I can. I currently have 3 kids 3 and under, so I’ve been changing my fair share of diapers over the last few years. Chances are, if there’s a diaper that’s reasonably priced, I’ve tried it. There are still plenty to try, but I’ve got a pretty good leg up. Or two baby legs up. Ha.

I’ve even tried diapers in two different countries! And no, the same brand in different countries are not the same. I’m looking at you, Huggies.

The following diaper comparison is a list of diapers in alphabetical order and my rating of them. While a list like this can be helpful, the last word on diapers is personal preference, depending on baby’s body shape and weight, how heavy of wetters they are, their age, how often they poop, parents’ budget, and generally what other diapers the parents’ have tried. Complicated much? Yeah. That’s why I’ve given subcategories under the diaper ratings, such as absorbency, price, softness, etc. Have I spent too much time thinking about diapers? Yes.

What’s my ideal diaper, and the criteria for ratings? All of the following:

• Great absorbency/no leaks

• Soft

• White or not-obnoxious prints

• Natural

• Stretchy waistbands and tabs, a higher waist, none of that low-rider business that lets all the #2 out

• Affordable.

  Is there such a diaper? Almost. There is one that checks all but one of those boxes: it may very well be the most expensive diaper, which makes it unattainable for many. Which is why diaper comparisons like this exist, to help parents find the qualities they’re looking for most in a diaper, at a price they can afford, because you just can’t have it all.

Determining which features are most important to you can help you find which diapers you should be trying!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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The overall winners in each category…

Best Diaper Overall:

Coterie

Most Absorbent:

Coterie

Softest:

Coterie

Least Expensive:

Parent’s Choice

Most Fun:

Hello Bello Subscription

Best Natural:

Coterie, Dyper

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For reference:

$ = $0.30 or less per diaper

$$ = $0.31 - $0.49 per diaper

$$$ = $0.50 or more per diaper

All prices are based on size 5 diapers and the cheapest price they can be purchased at any of the big retailers (Amazon, Target, Walmart); current as of April 2024.

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The diapers we’ve tried, in alphabetical order:

1. All Good (5/5)

Absorbency: 5/5 These diapers are super absorbent, great for day or night. In fact, these are so absorbent, they make for terrible beach diapers since they just keep absorbing liquid, ha! I don’t think I can remember a time when one of my children leaked through these.

Softness: 3/5 Really the only con I can think of with these diapers is that they’re not the softest. They’re not bad, I just think they could do better. If they were softer, these diapers would be pretty near infallible!

Price: $ For the absorbency of these diapers, they are a great value.

Naturalness: Paraben, latex, and fragrance-free

Sizing: True to size

Noteworthy: These diapers are only available through Walmart, and recently they’ve been almost continuously out of stock in most sizes. I believe they’re discontinued.

2. Cloth Diapering:

Yes, I even cloth diapered for a few months! I really wanted to go full steam with cloth diapering but it ended up just not being practical for us. My husband didn’t care to deal with them and even my other caregivers said they would rather buy disposable diapers for when they were watching my kid(s), than deal with the cloth diapering, which would have meant only part-time cloth diapering. Factor in an international move, being pregnant and going back to work and generally dealing with life and kids, it just felt like a lot.

I did have fun with it though while we were in Italy, and found what worked for us with what we had. Although I later found out it could’ve been so much easier. My mom, who cloth-diapered all 5 of her kids, helped show me what I needed and how to do it, or at least one way as I found there are different kinds of cloth diapers now. More things to learn and choose which way to do it, oh me oh my. I couldn’t find any kind of cloth diaper covers in Italy except for the pocket kind, so I got those and paired them with some prefolds. Despite using 1-2 prefolds and 1-2 inserts, my son’s diaper still would only last 3-4 hours before soaking his clothes. I learned to consistently change it before the 3 hour mark to avoid having to change diaper AND clothes. I later found out the prefolds I had were much thinner than what they’re supposed to be…but I powered through for several months despite not having the proper stuff. Because of the leakage issue, I didn’t even consider using the cloth diapers at night, I always used a disposable for nighttime. But I saved a little bit of money and some diapers going in the land fill, anyway. Ha.

3. Coterie (5/5)

Absorbency: 5/5 These things are amazing, for day and night.

Softness: 5/5 so soft.

Tabs: 5/5

Price: $$$ The downfall of these diapers, is their high price tag. I guess the old adage continues to ring true, you get what you pay for.

Naturalness: While there are no organic or purely biodegradable diapers yet (that I know of), these diapers come pretty close and I appreciate Coterie’s transparency in their processes and why they choose the materials they do, without trying to green-wash anything. They have some noteworthy certifications, including EWG.

Sizing: Coterie has slightly smaller size ranges in their smaller diapers, therefore their smallest sizes (N-4) fit smaller. For example, their size 1 fits 8-12lbs where a standard size 1 fits 8-14lbs

Noteworthy: These diapers are solid white, which I think is a pro. No dyes, look better under clothes, and just look classier all around. But if you’re a print-fan, you might find these boring. Can be bought by box or subscription.

4. Cuties (2.5/5)

Absorbency: 2/5 These diapers get a pretty good “saggy crotch” long before they’ve reached capacity, and can start to leak. They’re alright for the daytime given the price if you’re up on changing them, but I wouldn’t use them at night.

Softness: 4/5

Price: $

Naturalness: “Made from materials free of latex, fragrance, dyes and chlorine, these diapers feature a hypoallergenic inner liner enriched with aloe, natural botanicals and vitamin E”

Sizing: True to size

5. Daddy’s Choice (2/5)

Absorbency: 2/5 These diapers get the saggy crotch after just an hour or two of wear, and must be changed regularly or you run the risk of the diaper coming apart and the absorbent beads coming out.

Softness: 5/5

Tabs: 3/5 They have shorter, not very stretchy tabs that make it harder to fasten the diaper on.

Price: $

Naturalness: 0% additives, parabens, chlorine, fragrance, bleach

Sizing: True to size

Noteworthy: These may be discontinued as well, as they are out of stock everywhere.

6. Dyper (4.5/5)

Absorbency: 4/5

Softness: 5/5

Tabs: 3/5 Another diaper that I wish had stretchier, longer tabs.

Price: $$

Naturalness: Bamboo diapers that have an impressive list of testing and transparency; they even offer a compost program to reduce the impact of diapers in landfills.

Sizing: I’d say true to size. Last time I tried these they had their own sizing (S, M, L), but they have since switched to standard diaper sizing.

Noteworthy: These are white, classy looking diapers. They have a newer line of black charcoal diapers which I think look quite cool. These can be bought by box or subscription. Overall I really liked these diapers and would probably give them a 5, except my husband didn’t like them as well, so I gave them a 4.5 :)

7. Earth & Eden (3.5/5)

Absorbency: 3/5 A bit of saggy crotch can start to happen after awhile.

Softness: 4/5

Price: $$

Naturalness: “clinically proven gentle on your baby's skin; free from lotions, latex, fragrance, and chlorine bleaching. Not tested on animals; Made with SFI Certified sustainably sourced fluff; Printed with non-toxic water-based inks; Produced in a Zero Waste to Landfill Facility; Non-toxic super absorbent polymer(sodium polyacrylate)”

Sizing: True to size

Noteworthy: These diapers are white with just a design around the band. Each box comes with several different designs, which is a little detail I enjoy. Most diapers, if they have a design, have just 2 per size. Last time I had these I think I counted 8+ designs per size.

8. Esselunga (Italian) (3/5)

Absorbency: 3/5

Softness: 3/5

Price: €

Naturalness: ?

Sizing: True to size, but please note that standard diaper sizes in Italy differ from standard diaper sizing in the US

Noteworthy: These are Italian grocery store brand diapers

9. Hello Bello (4/5)

Absorbency: 3/5 These diapers are pretty good but I would have to keep an eye on my heavy wetters as they would often wake up from their nap wet.

Softness: 5/5

Tabs: 5/5

Price: $$

Naturalness: “Hypoallergenic, made without artificial fragrance, phthalates, parabens, lotions, or latex”

Sizing: Hello Bello has slightly smaller size ranges in their smaller diapers, therefore their smallest sizes (N-3) fit smaller. For example, their size 1 fits 8-12lbs where a standard size 1 fits 8-14lbs.

Noteworthy: Made in the USA. These diapers can be bought by box, or set up as a subscription. In each box you can have up to two different sizes and pick 7 different designs. As many of those designs as you wish can be nighttime diapers. Each month you can edit your box, changing up size and designs. This keeps things fresh and new and really had me looking forward to diapering, always excited to see which design we’d get to open up next. It’s the little things in parenthood sometimes, you know? If you buy these by box on Amaxon or at the grocery store, the prices are cheaper. I’ve also wondered if somehow the diapers differ between subscription and box? I might be imagining it, but beyond the price the subscription ones seem a bit thicker and softer…

10. Hello Bello Nighttime (5/5)

Absorbency: 5/5 These are good nighttime diapers and my children have had no leaks with these.

Softness: 5/5

Price: $$$

Naturalness: “Hypoallergenic, made without artificial fragrance, phthalates, parabens, lotions, or latex”

Sizing: Hello Bello has slightly smaller size ranges in their smaller diapers, therefore their smallest sizes (N-3) fit smaller. For example, their size 1 fits 8-12lbs where a standard size 1 fits 8-14lbs.

Noteworthy: Made in the USA. These diapers can be bought by box, or set up as a subscription. In each box you can have up to two different sizes and pick 7 different designs. As many of those designs as you wish can be nighttime diapers. Night diapers usually only have 3 or so designs, and some designs can be sold out. Each month you can edit your box, changing up size and designs. This keeps things fresh and new and really had me looking forward to diapering, always excited to see which design we’d get to open up next. It’s the little things in parenthood sometimes, you know?

11. Honest (4/5)

Absorbency: 4/5

Softness: 3/5

Price: $$$

Naturalness: “To make the core of the diaper, we now harvest wood from well-managed, responsibly sourced trees in North America (instead of Scandinavia) to reduce our transportation carbon footprint.

• Turned into fluff pulp

• We don't add latex, fragrance, or parabens

• We use a plant-based backsheet, and our new, more efficient design reduces the amount of material used in each diaper

• Our diapers are cruelty-free and never tested on animals”

They also list diaper ingredients right on their website, which is nice.

Sizing: True to size

Noteworthy: Honest seems to be ever striving to create a better, more sustainable diaper. I’ve used them off and on since 2021, and there have been noticeable differences in their diaper formulas. First time I tried them, I really liked them. Second time, they were so bad I didn’t plan on buying them ever again, especially for the price! But a couple of coupons later I decided to give them another try, and more recently they’ve proven to be pretty good, absorbent diapers again.

12. Honest Overnights (5/5)

Absorbency: 5/5

Softness: 5/5

Price: $$$

Naturalness: “To make the core of the diaper, we now harvest wood from well-managed, responsibly sourced trees in North America (instead of Scandinavia) to reduce our transportation carbon footprint.

• Turned into fluff pulp

• We don't add latex, fragrance, or parabens

• We use a plant-based backsheet, and our new, more efficient design reduces the amount of material used in each diaper

• Our diapers are cruelty-free and never tested on animals”

They also list diaper ingredients right on their website, which is nice.

Sizing: True to size

Noteworthy: I’m not sure why their overnight diapers are softer than their daytime diapers, unless I tried them at awkward times as they’ve been switching up diaper formulas?

13. Huggies Unistar (Italian) 1/5

Absorbency: 1/5 While Huggies are not my preferred diaper in the US nor in Italy, I still don’t know why the Huggies in Italy were so bad. I would go to change my son’s diaper, and basically if he wasn’t on his back when he peed, it would leak right out, even if the diaper was far from capacity. Beyond that, it got to the point where I knew I had to change his diaper after 1.5hrs or the diaper would leak. They were the right size, on correctly, and no matter what, leaked more often than not.

Softness: 2/5

Price: €

Naturalness: ?

Sizing: True to size, but note that standard diaper sizes in Italy differ from standard diaper sizing in the US

14. Huggies Extra Care (Italian) 2/5

Absorbency: 2/5 While Huggies are not my preferred diaper in the US nor in Italy, I still don’t know why the Huggies in Italy were so bad. I would go to change my son’s diaper, and basically if he wasn’t on his back when he peed, it would leak right out, even if the diaper was far from capacity. Beyond that, it got to the point where I knew I had to change his diaper after 1.5hrs or the diaper would leak. They were the right size, on correctly, and matter what, leaked more often than not. These Extra Care ones I had when my son was a newborn, and I don’t remember them being as bad as the All-star variety.

Softness: 3/5

Price: €

Naturalness: ?

Sizing: True to size, but note that standard diaper sizes in Italy differ from standard diaper sizing in the US

15. Huggies Snug & Dry (3/5)

Absorbency: 4/5 Maybe a touch over 3 for absorbency, these could “almost” be used for nighttime, but not quite. My kids would often wake up wet, so they don’t pass the nighttime test, but just by a little.

Softness: 3/5 average softness. Not rough nor silky.

Price: $$

Naturalness: “Huggies® Snug & Dry™ diapers are hypoallergenic, fragrance free and dermatologist tested.”

While they are transparent about their ingredients and have them listed on their website, that doesn’t mean they’re good ingredients.

Sizing: Run a touch small, with a lower waist band.

16. Kirkland (Costco brand) (4/5)

Absorbency: 4/5 These have a very decent absorbency, almost nighttime worthy, almost. They do get a little saggy in the crotch after a while.

Softness: 3/5

Price: $

Naturalness: “They are hypoallergenic, made with plant-based materials* and made without fragrance, lotion, natural rubber latex, elemental chlorine.”

Sizing: Run a touch in the small side, with the lower riding waistband.

Noteworthy: The makers of Huggies also make Kirkland diapers, hence their similarities. I like Kirkland better overall because they’re cheaper and have nicer prints.

17. Little Journey (Aldi brand) (3/5)

Absorbency: 3/5 At first sight these diapers seem a little flimsy, and for the price I wasn’t expecting these to be that great. I was pleasantly surprised to find how well these hold some poop-explosions. The back elastic has held in several large, liquidy breast-fed baby poops, when otherwise I expect many other diapers would’ve ended with a blow-out. I finally understand what some diapers tout as having that “poop pocket”, that is supposed to catch the poop before it blows out, because this diaper has actually done it. Ultimately I knocked the scoring down to 3 out of 5 because the poop-pocket is not fool-proof, a blow-outs still do happen with these diapers. On top of that, the absorption, while not bad, is liable to leaking, especially with pressure. Baby carriers, bouncers, anything like that tends to make these diapers start leaking before they’re completely full. I once was holding my 6 month old on my hip and suddenly my clothes were wet and the floor was wet - the diaper had not just leaked, it had squirted!

Softness: 4/5 Quite soft for so cheap!

Price: $

Naturalness: “Hypoallergenic Liner with Vitamin E and Aloe”

Sizing: True to size

Noteworthy: Some of the absolute cheapest diapers on this list (Cheapest price found in store at Aldi, not online)

18. Luv’s (1/5)

Absorbency: 3/5

Softness: 2/5 crinkly and don’t feel very soft.

Price: $

Naturalness: Luv’s does not disclose their full ingredient list, and if you dig through their FAQ’s you’ll discover only that they’re latex free and elemental chlorine free. These have a very strong chemical-perfume smell that I highly dislike.

Sizing: These run a touch small, but they do have a higher waistband going for them.

Noteworthy: Proctor and Gamble, the same makers of Pampers, make Luv’s diapers. Makes sense, since Pamper’s Baby Dry and Luv’s are the two strongest perfume smelling diapers I can think of. Aside from that I find their prints obnoxious.

19. Mama Bear Gentle Touch (Amazon Brand) (4/5)

Absorbency: 4/5 I’ve tried these periodically over the past few years, and either they’ve grown on me or they’ve improved their formula. I wasn’t a huge fan the first time I tried these with my first, I would’ve given them maybe a 3/5. Currently I have my youngest in these and I’m rather impressed. The absorbency is great, at least during the daytime for my heavy wetter!

Softness: 4/5

Price: $

Naturalness: “Formulated without elemental chlorine, perfumes, lotions, parabens, and pthalathates.”

Sizing: True to size

20. Mama Bear Overnight Diapers (Amazon brand) (4/5)

Absorbency: 4/5 These are mostly reliable overnight diapers. They do occasionally leak, but for the most part I’m happy to buy these, given the value for price.

Softness: 4/5 Soft, not silky

Price: $$ One of the cheaper of the official “overnight” diapers

Naturalness: “Hypoallergic and dermatologically tested: free from chlorine bleaching, perfumes, lotions, parabens & phthalates”

Sizing: True to size

Noteworthy: Their design of little purple stars is more subtle than others, I enjoy it.

21. Mama Bear Plush Protection (Amazon brand) (4/5)

Absorbency: 4/5

Softness: 4/5 While these are supposed to be Amazon’s softer, nicer line of diapers, I was underwhelmed. I like their other diapers, but I didn’t necessarily think these were that much better.

Price: $

Naturalness: “Made with sustainably sourced pulp; Free from Elemental Chlorine, Bleaching, Natural Latex, Phthalates, Lotions and Fragrances”

Sizing: True to size

22. Mama Bear (Italian) (3/5)

Absorbency: 3/5

Softness: 3/5

Price: €

Naturalness: ?

Sizing: True to size, but note that standard diaper sizes in Italy differ from standard diaper sizing in the US

Noteworthy: Overall pretty nice/average diapers, but their prints were nicer than the US ones I thought!

23. Meijer (grocery store brand) (2/5)

Absorbency: 2/5 These don’t last very many hours, so for active toddlers this means being more pro-active about diaper changes rather than waiting until they actually need one. They would be better for smaller babies who need more frequent changes, anyway.

Softness: 3/5 A tad softer than Meijer’s night diapers

Price: $

Naturalness: “The diapers are hypoallergenic and free of latex, lotions, and perfumes.”

Sizing: True to size, maybe a touch big

Noteworthy: I was a bit underwhelmed with the daytime diapers from Meijer after using their more impressive overnights first. The daytime diapers are not nearly as good. Ah well, I do believe they must be discontinuing them because all the boxes at the store are on clearance and they have not been getting any more in. The waistband is stretchy and secure, one of my favorites.

24. Meijer Overnight (grocery store brand) (3.5/5)

Absorbency: 5/5 no leaks here!

Softness: 2/5 rather papery

Price: $

Naturalness: “The diapers are hypoallergenic and free of latex, lotions, and perfumes.”

Sizing: True to size, maybe a touch big

Noteworthy: Gosh the designs are just so unattractive! Overall these are pretty great, reliable diapers, but I wish they were softer and because of their designs I don’t care to purchase these again, which feels silly to me for the value that they are.

25. Member’s Mark (Sam’s Club brand) (3/5)

Absorbency: 3/5

Softness: 3/5

Price: $

Naturalness: “Hypoallergenic free from lotions, parabens, fragrances, natural rubber latex & chlorine bleaching”

Sizing: These run a touch small.

Noteworthy: I find these similar to Kirkland and Amazon brand diapers. They have the lower waistband which I don’t prefer.

26. Millie Moon (4.5/5)

Absorbency: 5/5 These are great diapers all around, I often use these as night diapers, but they’re not my favorite night diapers due to occasional leaks.

Softness: 5/5

Price: $$

Naturalness: “Free from Lotions, Latex, Fragrance and Elemental Chlorine to protect delicate skin”

Sizing: Run slightly large

Noteworthy: I wish their tabs were a little stretchier and longer.

27. Pampers Baby Dry (2/5)

Absorbency: 4/5 These used to be some of my go-to affordable diapers, I even used to use them as nighttime diapers.

Softness: 3/5 I’ve always been curious as to why these fuzz out more than the Italian Pampers ever did.

Price: $

Naturalness: “hypoallergenic and free of parabens and latex* (*Natural Rubber)”

I dislike the fragrance these have, not because it’s unpleasant, but because I don’t want chemical smells by such tender body parts.

Sizing: True to size

Noteworthy: These used to be some of my favorite absorbent diapers until something changed and the tabs became awful. They don’t stick well and the diapers fall off of my children frequently. I thought it might have been a bad box from Amazon, but I also got a box from my local grocery store and it was exactly the same. I got tired of waking up to my kids with their diaper half off, or them walking around and suddenly hearing a “plop!”. Unless something changes, I would not buy these again. Based on more recent reviews of these diapers, it appears I’m not alone in my dissatisfaction of this apparent new formula.

28. Pampers Cruisers (2/5)

Absorbency: 3/5

Softness: 2/5 papery

Price: $$

Naturalness: “free of parabens and latex.* (*Natural Rubber)”

Sizing: Run a touch small

29. Pampers Baby-Dry (Italian) 5/5

Absorbency: 5/5 These were my favorite for overnight and trips!

Softness: 3/5

Price: €€

Naturalness: “0% profumo”

Sizing: True to size, but note that standard diaper sizes in Italy differ from standard diaper sizing in the US

Noteworthy: Pampers in Italy are solid diapers! Very reliable and yes, a bit different than the US ones.

30. Pampers Pure (4/5)

Absorbency: 4/5 Good absorbency, I have on occasion used these as night diapers, but they weren’t foolproof.

Softness: 4/5

Price: $$

Naturalness: Made WITHOUT: Elemental Chlorine, Fragrances (Pure is Fragrance Free), Parabens, or Latex (Natural Rubber)

• Made WITH: Premium cotton, polypropylene, polyethylene and polyester blend, pH-Sensitive materials, Elemental chlorine-free fluff pulp, mineral-based odor absorber, super absorbent polymer

Sizing: True to size

31. Pampers Sole e Luna (Italian) 5/5

Absorbency: 5/5 These were trustworthy, everyday diapers and also good for nighttime.

Softness: 3/5

Price: €

Naturalness: ?

Sizing: True to size, but note that standard diaper sizes in Italy differ from standard diaper sizing in the US

Noteworthy: Pampers in Italy are solid diapers! Very reliable and yes, a bit different than the US ones.

32. Pampers Swaddlers (4/5)

Absorbency: 4/5 another good absorbency from Pampers, another one I used for a bit as night diapers. One too many leaks, though, and I decided I could do better for night time.

Softness: 4/5

Price: $$

Naturalness: Made WITHOUT: Parabens, Bisphenol A (BPA), Elemental Chlorine or Latex (Natural Rubber)

• Made WITH: Polypropylene non-woven and spandex (free of natural rubber latex), Absorbent fluff pulp derived from wood pulp, pH-sensitive material, Safe and Nontoxic Polyacrylate Polymer, Polyester, Polypropylene and stretch film, Aloe Barbadensis Leaf Extract

Sizing: True to size

33. Parents’ Choice (3/5)

Absorbency: 3/5 nothing amazing, but really, this is hands down the cheapest diaper I know of, which makes it a pretty good deal, at least for day time!

Softness: 3/5

Price: $

Naturalness: “Each diaper is made without natural latex, lotions, and perfumes”

No ingredients list to be found. A third party source mentions Parents’ Choice as using bleached materials.

Sizing: Run a touch small

34. Proudly (2/5)

Absorbency: 2/5 I was really hoping for better from these, but alas. Temperamental and leaky even during the day.

Softness: 5/5

Price: $$

Naturalness: ingredients: sustainably-sourced and biodegradable wood pulp, sodium polyacrylate, shea butter, polypropylene, polyethylene, polyester, calcium carbonate, spandex/elastane fiber, non-toxic adhesives, and non-toxic ink (for our adorable print).

No: elemental chlorine, fragrance, latex, parabens, phtalates

Sizing: True to size but with the less flexible, short tabs

Noteworthy: Black and woman owned company

35. Rascal + Friends (3/5)

Absorbency: 3/5

Softness: 4/5 surprisingly soft for such inexpensive diapers!

Price: $

Naturalness: No latex, fragrance or lotions “Our premium diapers and diaper pants are predominantly made of fluff pulp, super absorbent material (SAP), polypropylene non-woven fabrics, polyethylene film, together with some fastening and elastic materials.”

Sizing: True to size, these have the less stretchy, shorter waistband tabs.

Noteworthy: These diapers can be bought in Cocomelon prints, which many children would probably greatly enjoy (and may make diaper changing time less of a struggle for some toddlers!)

36. Up & Up SuperAbsorb (Target brand) (3/5)

Absorbency: 3/5 For the price, these make great day diapers. However, I find they don’t live up to their 12-hour boast (not that they need to for the day, and if they did, why would they make a night time diaper, anyway?). I always have to change my 2yo daughter’s diaper just before or just after her nap.

Softness: 3/5 not overly soft, verging on papery

Price: $

Naturalness: “Made without elemental chlorine, lotions, latex, fragrances, parabens and phthalates”

Sizing: These run a touch small

37. Up & Up SuperAbsorb Overnight (Target brand) (4/5)

Absorbency: 5/5 These end up a little saggy but they consistently get my toddlers through the night which makes them a winner in my book, especially for the price.

Softness: 3/5 not overly soft, verging on papery

Price: $

Naturalness: “Made without elemental chlorine, lotions, latex, fragrances, parabens and phthalates”

Sizing: These run a touch small, I size up for nighttime.

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Morris House Rolls (Parker House Rolls)

Soft and fluffy, these rolls have become a staple for holiday dinners and everyday dinners. There are hardly ever any leftovers, no matter how many batches we make! It’s hard to resist delicious, buttery, homemade bread.

Originally called Parker House Rolls, we’ve since changed the name of these to Morris House Rolls since, well, we make them so pretty and slightly changed the method of Parker House Rolls. Their origin has something to do with some rolls made at a hotel, where any angry baker threw some unfinished rolls into the oven. Apparently these were the rather delicious result that stuck and became famous. The method nowadays involves rolls that are dipped in butter and folded in half before they’re baked. This all seems rather fussy and messy, so we’ve adapted these into a more classic dinner roll shape. Just as delicious without all the fuss.

These are wonderful as is, or sliced and used for sliders or other small sandwiches. These freeze beautifully, so you can always pull some out for an impromptu dinner side!

Sourdough Discard Friendly

This is a great recipe to use up some sourdough discard. Add up to 100g of discard and a bit more flour as needed.

Why Heat the Milk First?

Heating milk, often known as “scalding”, is a technique often found in older recipes. It involves heating the milk to at least 181°F / 83°C. It has a few different purposes, depending on what you’re making.

• Kill Bacteria: Before milk was widely pasteurized, scalding milk helped to kill bacteria.

• Enhance Flavor: Milk takes on flavors really well when heated, so scalding works well with recipes that use vanilla, spices, herbs, etc., such as ice creams and custards.

• Help Bread Rise: Milk contains whey protein, which can weaken gluten. If gluten isn’t strong, bread won’t rise properly. Scalding milk deactivates the whey protein, for an optimal rise.

The final reason is the reason why milk is scalded in this recipe.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Food Network

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Morris House Rolls

Ingredients:

• 1 1/2 cups / 356g milk

• 1/2 cup / 113g butter, plus more for brushing

• 1/2 cup / 100g sugar

• 2 1/4 tsp / 7g instant yeast

• 1/2 cup / 119g warm water

• 3 eggs

• 1 1/2 tsp salt

• 6 cups / 720g all-purpose flour

Directions:

Oven 350°F / 177°C. 1 baking sheet lined with parchment paper or silpat.

1. In a small pan, bring milk to a simmer. Remove from heat and stir in butter and sugar until melted. Allow to cool.

2. In a large mixing bowl or bowl of a stand mixer fitted with the dough hook, combine yeast, water, eggs, salt, half of the flour, and cooled milk mixture until smooth. Add remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Knead for a few minutes with the dough hook.

3. Transfer dough to floured surface and knead about 5 more minutes by hand.

4. Place dough in a lightly oiled bowl, flip once to coat in oil, cover, and let rest for about 1 hour at room temperature, or until doubled in size.

5. Punch dough down and divide dough into about 30 pieces. This will work out to be about 55g per piece if you have a scale to weigh them. Roll each piece into a tight ball and place on prepared baking sheet.

6. Cover and let rest at room temperature for about 30-45 minutes, or until dough balls are puffed and almost doubled in size.

7. Bake in preheated oven for 18-20 minutes or until golden brown. Remove from oven and brush with melted butter, if desired.

Jenny’s Notes:

• If using instant dry yeast, you will want to active it before adding it in with the other dough ingredients. Add active dry yeast and the warm water to a small bowl and let sit for 5-10 minutes or until bubbly and active, before proceeding by adding them in with the rest of the dough ingredients.

• This is a great recipe to use up some sourdough discard. Add up to 100g of discard and a bit more flour as needed.

• These are so good, we don’t usually brush them with the extra butter!

Yield 30 rolls

Author Jennyblogs

Prep time

45 Min

Cook time

20 Min

Inactive time

1 H & 45 M

Total time

2 H & 50 M

Print

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Morris (Parker) House Rolls

Parker House Rolls, renamed Morris House Rolls, are fluffy, buttery dinner rolls that never fail to disappear.

Ingredients

• 1 1/2 cups / 356g milk
• 1/2 cup / 113g butter, plus more for brushing
• 1/2 cup / 100g sugar
• 2 1/4 tsp / 7g instant yeast
• 1/2 cup / 119g warm water
• 3 eggs
• 1 1/2 tsp salt
• 6 cups / 720g all-purpose flour

Instructions

1. Oven 350°F / 177°C. 1 baking sheet lined with parchment paper or silpat.
2. In a small pan, bring milk to a simmer. Remove from heat and stir in butter and sugar until melted. Allow to cool.
3. In a large mixing bowl or bowl of a stand mixer fitted with the dough hook, combine yeast, water, eggs, salt, half of the flour, and cooled milk mixture until smooth. Add remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Knead for a few minutes with the dough hook.
4. Transfer dough to floured surface and knead about 5 more minutes by hand.
5. Place dough in a lightly oiled bowl, flip once to coat in oil, cover, and let rest for about 1 hour at room temperature, or until doubled in size.
6. Punch dough down and divide dough into about 30 pieces. This will work out to be about 55g per piece if you have a scale to weigh them. Roll each piece into a tight ball and place on prepared baking sheet.
7. Cover and let rest at room temperature for about 30-45 minutes, or until dough balls are puffed and almost doubled in size.
8. Bake in preheated oven for 18-20 minutes or until golden brown. Remove from oven and brush with melted butter, if desired.

Notes

• If using instant dry yeast, you will want to active it before adding it in with the other dough ingredients. Add active dry yeast and the warm water to a small bowl and let sit for 5-10 minutes or until bubbly and active, before proceeding by adding them in with the rest of the dough ingredients.
• This is a great recipe to use up some sourdough discard. Add up to 100g of discard and a bit more flour as needed.
• These are so good, we don’t usually brush them with the extra butter!

Nutrition Facts

Calories

145.59

Fat

4.14 g

Sat. Fat

2.35 g

Carbs

21.88 g

Fiber

0.76 g

Net carbs

21.12 g

Sugar

4.01 g

Protein

3.68 g

Sodium

152.34 mg

Cholesterol

25.96 mg

Nutritional information is approximate. Based on 1 roll.

https://jennyblogs.com/blog/2024/4/16/morris-house-rolls-parker-house-rolls

dinner roll, parker house rolls

bread, side

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Avalanche Bark - Rocky Mountain Chocolate Factory Copycat

White chocolate peanut butter coated Rice Krispie treats with mini marshmallows and chocolate chips.

These are so delicious and simple to make, needing only about 10 minutes and 5 ingredients. Pop it in the fridge and you’ve got yourself a tasty treat for yourself or for that party you forgot you were supposed to bring something to!

I always have people asking for this recipe when I take it places, and it’s an easy one to give because it’s so simple. Even once when I had made this in Italy, and only had some older overly-chewy marshmallows, (marshmallows aren’t a big thing there and different than US ones to begin with) it was still a hit. In fact, a friend, after asking for the recipe, asked what the chewy bits were, and when I embarrassingly told him about the stale marshmallows, he laughed and said, “they’re my favorite part!” These are so good, they’ll even make chewy marshmallows shine.

The shameless blogger backstory

I once worked at a Rocky Mountain Chocolate Factory, and honestly it was one of the most fun jobs I ever had. I enjoyed working with chocolate, making the caramel apples, fudge, barks, etc., I liked my colleagues, had a good boss, and yes, also enjoyed eating some chocolate. It was very low-stress and not overly physical, at least compared to having spent 6+ hours at the ballet studio during the day before going to RMCF.

This recipe is a copycat of the Rocky Mountain Chocolate Factory’s Avalanche Bark. While legally I can’t give you the exact recipe, I would like to note that it would be completely impractical for me to even try. Everything there is made in much larger batches than a home baker would need to make, and by the time the recipe would be reduced down to a manageable quantity, you would have awful measurements like 0.1625 lbs of this or 2/3 tsp of that.

What I can tell you, is that this recipe is probably the closest you can get. But all of that could actually be irrelevant, as some of the other copycat recipes probably adjusted the recipe according to their tastes, and you can too! It wouldn’t take a rocket scientist to look at a slice of authentic Rocky Mountain Avalanche Bark and compare it to some of the other copycat recipes to realize that hey, Rocky Mountain’s has more Krispies. Because really, if you like a lighter, crunchier version, add more Krispies (it would also be crumblier, by the way). If you want more of a true “bark”, add less Krispies. Or, add more marshmallows and less Krispies, for a chewier version. Maybe you want more chocolate chips on top. Maybe you want to mix chocolate chips into these instead of just sprinkling on top. As you can see, for only having 5 ingredients, this recipe has quite a few possibilities for customization.

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Avalanche Bark

Makes about 9 generous squares

Ingredients:

• 12 oz white chocolate chips

• 1/2 cup / 130g peanut butter

• 1 1/2 cups / 86g mini marshmallows

• 3 1/2 cups / 98g rice krispies

• 1/4 cup / 43g mini chocolate chips

Directions:

1. Line bottom of an 8x8in / 20x20cm square pan with wax paper.

2. In a medium large pot, melt white chocolate chips and peanut butter together over low heat, stirring often.

3. When white chocolate has just melted, remove from heat and stir in mini marshmallows. Gently fold in Rice Krispies until evenly coated.

4. Spoon and spread into prepared pan, being careful not to flatten too much.

5. Sprinkle with mini chocolate chips and press lightly.

6. Allow to set at room temperature or in fridge before slicing.

Jenny’s Notes:

• While this recipe is very similar to Rocky Mountain’s, feel free to customize as you wish. Add more or less Krispies, more or less Mini marshmallows, more chocolate chips or even mix them in, etc.

Yield 9

Author Jennyblogs

Prep time

10 Min

Inactive time

20 Min

Total time

30 Min

Print

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Avalanche Bark - Rocky Mountain Chocolate Factory Copycat

White chocolate and peanut butter coated rice krispies with chewy mini marshmallows and mini chocolate chips make up this simple, no-bake dessert that tastes just like Rocky Mountain Chocolate Factory's

Ingredients

• 12 oz white chocolate chips
• 1/2 cup / 130g peanut butter
• 1 1/2 cups / 86g mini marshmallows
• 3 1/2 cups / 98g rice krispies
• 1/4 cup / 43g mini chocolate chips

Instructions

1. Line bottom of an 8x8in / 20x20cm square pan with wax paper.
2. In a medium large pot, melt white chocolate chips and peanut butter together over low heat, stirring often.
3. When white chocolate has just melted, remove from heat and stir in mini marshmallows. Gently fold in Rice Krispies until evenly coated.
4. Spoon and spread into prepared pan, being careful not to flatten too much.
5. Sprinkle with mini chocolate chips and press lightly.
6. Allow to set at room temperature or in fridge before slicing.

Notes

• While this recipe is very similar to Rocky Mountain’s, feel free to customize as you wish. Add more or less Krispies, more or less Mini marshmallows, more chocolate chips or even mix them in, etc.

Nutrition Facts

Calories

382.4

Fat

20.86 g

Sat. Fat

9.55 g

Carbs

45.03 g

Fiber

0.96 g

Net carbs

44.08 g

Sugar

32.81 g

Protein

6.56 g

Sodium

162.96 mg

Cholesterol

8.69 mg

Nutritional information is approximate. Based on 1 square if cut into 9 slices.

https://jennyblogs.com/blog/2024/4/11/avalanche-bark-rocky-mountain-chocolate-factory-copycat

Rocky Mountain Chocolate Factory, Avalanche Bark, no bake dessert

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Almond Joy Cookies

Almond Joy candy bars in an easy to make, homemade cookie form.

These cookies are loaded with chocolate chips, coconut, and sliced almonds, bursting with that coconut and almond flavor. They’re sweet, chewy, and pure joy to eat. (Heh heh.)

Make these with toasted coconut!

While I’ve written the recipe as a quick and easy to whip up recipe with regular, unsweetened coconut, these are DELICIOUS if you have a few extra minutes to toast your coconut.

To toast coconut:

1. Preheat oven to 350°F / 177°C.

2. Spread 2 cups coconut into an even layer onto an ungreased baking sheet or dish.

3. Bake in oven for 8-10* minutes, or until golden and fragrant. Check every 2 minutes or so to ensure it doesn’t burn. Stir as necessary.

* Baking time will vary depending on oven and type of baking dish used.

I used to always use a baking sheet or cookie sheet to toast coconut, until I tried using a Le Creuset baking dish, and I’ve never used anything else since. The coconut toasts so evenly I rarely have to stir it anymore, and burning it is a distant memory.

Le Creuset is made of enameled stoneware which creates even baking, and easy clean up! One more amazing use for Le Creuset. They’re an investment and can be very expensive, but certain pieces are more affordable, or even if you can find them on occasion at Home Goods or Le Creuset’s outlet stores, you can get some pretty good deals.

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Almond Joy Cookies

Makes about 2 dozen cookies

Ingredients:

• 3/4 cup / 168g neutral-flavored cooking oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 1 tsp almond extract

• 2 cups / 160g unsweetened shredded coconut

• 2 1/4 cups / 270g all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 2 cups (12 oz bag) / 350g semi-sweet or milk chocolate chocolate chips

• 1/2 cup / 42g sliced almonds

Directions:

1. In a large bowl or bowl of a stand mixer, mix together oil, and sugars.

2. Beat in eggs and extracts. Stir in coconut.

3. In another medium bowl, whisk together flour, baking soda, and salt.

4. Stir dry ingredients into wet ingredients.

5. Stir in chocolate chips and almonds by hand, just until evenly distributed.

6. Drop by generous tablespoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until cookies look puffed, slightly golden, and center no longer looks gooey.

7. Allow to cool for about 5 minutes on cookies sheets before removing to cool completely.

Jenny’s Notes:

• Try these cookies using toasted coconut! (Toast coconut by spreading into an even layer on a baking sheet or dish, and bake at 350°F / 177°C for 5-10 minutes or until golden brown, check every 2 minutes or so to ensure it doesn’t burn, stirring if necessary.)

• I like to use a mix of both semi-sweet and milk chocolate chips in these!

• For nut lovers, you can increase the amount of sliced almonds in this recipe!

Yield 24 cookies

Author Jennyblogs

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

Print

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Almond Joy Cookies

Chewy cookies loaded with coconut, chocolate, and almonds, just like the Almond Joy candy bar.

Ingredients

• 3/4 cup / 168g neutral-flavored cooking oil
• 3/4 cup / 150g sugar
• 3/4 cup / 150g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 tsp almond extract
• 2 cups / 160g unsweetened shredded coconut
• 2 1/4 cups / 270g all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 cups (12 oz bag) / 350g semi-sweet or milk chocolate chocolate chips
• 1/2 cup / 42g sliced almonds

Instructions

1. In a large bowl or bowl of a stand mixer, mix together oil, and sugars.
2. Beat in eggs and extracts. Stir in coconut.
3. In another medium bowl, whisk together flour, baking soda, and salt.
4. Stir dry ingredients into wet ingredients.
5. Stir in chocolate chips and almonds by hand, just until evenly distributed.
6. Drop by generous tablespoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8-10 minutes or until cookies look puffed, slightly golden, and center no longer looks gooey.
7. Allow to cool for about 5 minutes on cookies sheets before removing to cool completely.

Notes

• Try these cookies using toasted coconut! (Toast coconut by spreading into an even layer on a baking sheet or dish, and bake at 350°F / 177°C for 5-10 minutes or until golden brown, check every 2 minutes or so to ensure it doesn’t burn, stirring if necessary.)
• I like to use a mix of both semi-sweet and milk chocolate chips in these!
• For nut lovers, you can increase the amount of sliced almonds in this recipe!

Nutrition Facts

Calories

298.91

Fat

17.71 g

Sat. Fat

7.83 g

Carbs

31.57 g

Fiber

1.82 g

Net carbs

29.76 g

Sugar

16 g

Protein

2.62 g

Sodium

159.65 mg

Cholesterol

13.64 mg

Nutritional information is approximate and based on 1 cookie.

https://jennyblogs.com/blog/2024/4/5/almond-joy-cookies

no chill cookie dough, chocolate chip cookies, Almond Joy

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Smooth Potato and Veggie Soup

This soup couldn’t be simpler to make, simply chop up vegetables, boil them, and purée them. Tada! Dinner. It’s high on my list for easy meals that require little hands on prep, think 10 minutes or less. Feasible even with a newborn and other little kids demanding all your time!

It’s all vegetables, which makes it hearty and very nutritious. Once it’s puréed you can’t tell what’s in it which makes it easy to sneak in maybe some of those vegetables that your family isn’t so fond of. If I’m going to be really honest, veggie soups aren’t overly exciting, but I really enjoy this one. It’s difficult to ruin, even if you swap out different kinds of veggies. Make as written at first if you feel more comfortable, rather than branching out on your own right away. After the first time or two making this, you’ll quickly learn what you want more of or less of in the veggie department to suit you and your family’s tastes.

And, being all vegetables, this soup is vegetarian and vegan, gluten and dairy free. Friendly for many diets and dietary needs!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Smooth Potato and Veggie Soup

Serves about 4-6

Ingredients:

• 1 quart / 1 liter chicken or vegetable broth

• 2 cloves of garlic, peeled

• 3 medium potatoes

• 2 medium carrots

• 2 stalks of celery

• 1 small-medium broccoli crown

• 1/2 medium onion

• 2 fresh artichoke hearts, or 1 14 oz can, drained

• salt and pepper, to taste

• extra virgin olive oil, for drizzling, and crusty bread, optional

Directions:

1. Rinse vegetables and chop all into chunks.

2. Add all ingredients to a large pot over medium-high heat and brig to a boil.

3. Allow to simmer for 30-45 minutes, or until all vegetables are tender when checked with a sharp knife. Check periodically to ensure it doesn’t boil dry, adding more water if necessary. Total time will depend on how large or small your vegetable chunks are.

4. Once the vegetables are tender, transfer to a blender with enough broth to cover or almost cover them in the blender, or use an immersion blender to blend until smooth. If you desire a thinner soup, add more broth or water.

5. Serve immediately with bread and a drizzle of olive oil, if desired. Store in the refrigerator or freeze.

Jenny’s Notes:

1. You’ll notice the recipe is a bit vague, and I did that on purpose. If I wrote all the options or different ways I’ve made this soup, it would be quite confusing to read. So, you can find some variations down here.

2. What kind of broth? Completely up to you. I prefer vegetable as this is a vegetable soup, but you could just as easily use chicken, beef, a combo, or your own homemade broth.

3. Try using sweet potatoes for part or all of the potatoes.

4. I don’t even bother to remove the skin from any of the potatoes or carrots. It all gets blended anyway, and it saves a lot of time while adding nutrition!

5. The first time I made this with artichokes I hadn’t ever worked with a fresh artichoke before. I thought the center was bigger than it was, and thus ended up with some strands of fiber throughout the soup from the leaves. Not a deal breaker, but beware of those fibrous artichoke outer leaves. If you aren’t sure what exactly is the “center”, simply try biting the leaves. If it’s too fibrous and hard to chew, don’t blend it. The center will be small, as in, I-bought-that-whole-artichoke-just-for-that-tiny-thing? and yellow and almost melt in your mouth tender.

6. Feel free to play with some spices to change things up! I like to add a Tbsp of turmeric, and sometimes some thyme or sage.

7. Finally, add or subtract any vegetables you want! Basically as long as you have the same volume of vegetables to liquid, ish, you’ll end up with a vegetable soup. Ha. I love how simple it is. It’s just playing with flavors and textures!

Yield 4-6

Author Jennyblogs

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Print

With ImageWithout Image

Smooth Potato and Veggie Soup

Simple and nutritious purèed potato and vegetable soup

Ingredients

• 1 quart / 1 liter chicken or vegetable broth
• 2 cloves of garlic, peeled
• 3 medium potatoes
• 2 medium carrots
• 2 stalks of celery
• 1 small-medium broccoli crown
• 1/2 medium onion
• 2 fresh artichoke hearts, or 1 14 oz can, drained
• salt and pepper, to taste
• extra virgin olive oil, for drizzling, and crusty bread, optional

Instructions

1. Rinse vegetables and chop all into chunks.
2. Add all ingredients to a large pot over medium-high heat and brig to a boil.
3. Allow to simmer for 30-45 minutes, or until all vegetables are tender when checked with a sharp knife. Check periodically to ensure it doesn’t boil dry, adding more water if necessary. Total time will depend on how large or small your vegetable chunks are.
4. Once the vegetables are tender, transfer to a blender with enough broth to cover or almost cover them in the blender, or use an immersion blender to blend until smooth. If you desire a thinner soup, add more broth or water.
5. Serve immediately with bread and a drizzle of olive oil, if desired. Store in the refrigerator or freeze.

Notes

1. You’ll notice the recipe is a bit vague, and I did that on purpose. If I wrote all the options or different ways I’ve made this soup, it would be quite confusing to read. So, you can find some variations down here.
2. What kind of broth? Completely up to you. I prefer vegetable as this is a vegetable soup, but you could just as easily use chicken, beef, a combo, or your own homemade broth.
3. Try using sweet potatoes for part or all of the potatoes.
4. I don’t even bother to remove the skin from any of the potatoes or carrots. It all gets blended anyway, and it saves a lot of time while adding nutrition!
5. The first time I made this with artichokes I hadn’t ever worked with a fresh artichoke before. I thought the center was bigger than it was, and thus ended up with some strands of fiber throughout the soup from the leaves. Not a deal breaker, but beware of those fibrous artichoke outer leaves. If you aren’t sure what exactly is the “center”, simply try biting the leaves. If it’s too fibrous and hard to chew, don’t blend it. The center will be small, as in, I-bought-that-whole-artichoke-just-for-that-tiny-thing? and yellow and almost melt in your mouth tender.
6. Feel free to play with some spices to change things up! I like to add a Tbsp of turmeric, and sometimes some thyme or sage.
7. Finally, add or subtract any vegetables you want! Basically as long as you have the same volume of vegetables to liquid, ish, you’ll end up with a vegetable soup. Ha. I love how simple it is. It’s just playing with flavors and textures!

Nutrition Facts

Calories

240.61

Fat

4.33 g

Sat. Fat

0.72 g

Carbs

46.34 g

Fiber

8.9 g

Net carbs

37.42 g

Sugar

8.16 g

Protein

8.2 g

Sodium

1094.33 mg

Cholesterol

0 mg

Nutritional information is approximate, based on 1 serving if recipe serves 4, including olive oil drizzle.

https://jennyblogs.com/blog/2018/11/11/smooth-potato-and-veggie-soup

potato soup, Armenian vegetable soup, vegan, vegetarian

dinner

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Sticky Lemon Tofu

Last updated September 27, 2024

Crispy tofu with a zingy, sweet, and super flavorful sticky sauce over rice makes for a quick and easy weeknight dinner.

Serve with your favorite garnishes and you’ll feel like you’re eating takeout, but it’s actually much healthier!

Inspired by Chinese takeout “lemon chicken” but made with tofu instead. Meatless, nutritious, and you can choose to add veggies, as you wish.

The tofu can be baked or fried, depending on your preference, either way resulting in delicious, crispy bites of tofu that are just asking to be covered in a sticky lemon sauce. I prefer baking them, it’s healthier and the oven does the work while I work on the sauce. Either way is delicious and simple, though!

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Sticky Lemon Tofu

Serves 2-3

Ingredients:

For the Crispy Tofu

• 1 14oz / 400g block of firm or extra-firm tofu

• 1 Tbsp / 14g oil

• 1 Tbsp / 17g soy sauce

• 1/4 cup / 40g cornstarch

For the Lemon Sauce

• 1/2 cup / 119g chicken broth or water

• 1/4 cup / 56g lemon juice

• 2 Tbsp / 34g soy sauce

• 3 Tbsp / 60g maple syrup

• zest of 1 lemon

To sautè

• 1 Tbsp / 14g cooking oil

• 2-3 green onions, sliced

• 1 Tbsp grated or minced fresh ginger

• 4 cloves of garlic, minced

For Serving

• Rice

• Garnishes such as sliced green onions, sesame seeds, red chili flakes, and/or lemon slices

Directions:

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels mostly dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Slice tofu into squares and toss together with the oil, soy sauce, and corn starch until evenly coated.

   Pan fry:

3. Heat a large fry pan over medium heat and add tofu. Fry for a few minutes until golden, then flip tofu over. Add more oil to pan as needed to get a nice golden crust on the tofu. Remove from heat when done.

   OR Bake:

4. Disperse tofu cubes evenly onto a parchment paper or silpat lined baking sheet. Bake in a preheated oven at 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the sauce

1. Whisk together all ingredients for the sauce; set aside.

Sauté

1. Heat oil in a large fry pan over medium heat. (Can be the pan you used for the tofu if you pan-fried it).

2. Add green onions, ginger, and garlic and sauté for 1-2 minutes, or until fragrant.

3. Add lemon sauce ingredients to pan and bring to a simmer.

4. Add in tofu, carefully stir to evenly coat tofu in sauce. Allow to simmer, stirring occasionally, until sauce thickens.

5. Serve with rice and garnishes, as desired.

Jenny’s Notes:

• Veggies can be added to this dish if desired. I like snow peas and broccoli, which can be added at the very end with the tofu into the sauce. Put a lid on and let the veggies steam for a few minutes, or until desired tenderness is achieved.

• If pan frying the tofu, you can flip the tofu with tongs, or simply sauté/flip the tofu using the pan. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down.

• Instead of maple syrup you can also use 1/4 cup / 50g of sugar or brown sugar. Or, 3 Tbsp / 63g of honey, which lends a slightly different flavor.

Yield 2-3

Author Jennyblogs

Prep time

15 Min

Cook time

40 Min

Total time

55 Min

Print

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Sticky Lemon Tofu

Crispy tofu nuggets tossed in a super flavorful sticky lemon sauce inspired by Chinese takeout Lemon Chicken, served over rice.

Ingredients

For the Crispy Tofu

• 1 14oz / 400g block of firm or extra-firm tofu
• 1 Tbsp / 14g oil
• 1 Tbsp / 17g soy sauce
• 1/4 cup / 40g cornstarch

For the Lemon Sauce

• 1/2 cup / 119g chicken broth or water
• 1/4 cup / 56g lemon juice
• 2 Tbsp / 34g soy sauce
• 3 Tbsp / 60g maple syrup
• zest of 1 lemon

To sautè

• 1 Tbsp / 14g oil
• 2-3 green onions, sliced
• 1 Tbsp grated or minced fresh ginger
• 4 cloves of garlic, minced

For Serving

• Rice
• Garnishes such as sliced green onions, sesame seeds, red chili flakes, and/or lemon slices

Instructions

Make the Crispy Tofu

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.
2. Slice tofu into squares and toss together with the oil, soy sauce, and corn starch until evenly coated.
3. Pan fry:
4. Heat a large fry pan and add tofu. Fry for a few minutes until golden, then flip tofu over. Add more oil to pan as needed to get a nice golden crust on the tofu. Remove from heat when done.
5. OR Bake:
6. Disperse tofu cubes evenly onto a parchment paper or silpat lined baking sheet. Bake in a preheated 400°F / 205°C for about 30 minutes, or until light golden and crispy. Ideally, flip tofu halfway through baking.

Make the sauce

1. Whisk together all ingredients for the sauce; set aside.

Sauté

1. Heat oil in a large fry pan over medium heat. (Can be the pan you used for the tofu if you pan-fried it).
2. Add green onions, ginger, and garlic and sauté for 1-2 minutes, or until fragrant.
3. Add lemon sauce ingredients to pan and bring to a simmer.
4. Add in tofu, carefully stir to evenly coat tofu in sauce. Allow to simmer, stirring occasionally, until sauce thickens.
5. Serve with rice and garnishes, as desired.

Notes

• Veggies can be added to this dish if desired. I like snow peas and broccoli, which can be added at the very end with the tofu into the sauce. Put a lid on and let the veggies steam for a few minutes, or until desired tenderness is achieved.
• If pan frying the tofu, you can flip the tofu with tongs, or simply sauté/flip the tofu using the pan. The second way is faster, but requires a bit more skill and you have less control over which sides of the tofu land down.
• Use whichever kind of cooking oil you prefer. I simply write “oil” since specifying often gets people thinking they must use a specific oil, when really you can use any high-heat cooking oil (peanut oil, avocado oil, some use olive oil, etc.)
• Instead of maple syrup you can also use 1/4 cup / 50g of sugar or brown sugar. Or, 3 Tbsp / 63g of honey, which lends a slightly different flavor.

Nutrition Facts

Calories

476.8

Fat

23.04 g

Sat. Fat

2.04 g

Carbs

47.45 g

Fiber

2.93 g

Net carbs

44.51 g

Sugar

20.62 g

Protein

21.78 g

Sodium

1742.63 mg

Cholesterol

1.18 mg

Nutritional information is approximate, based on 1 serving if recipe serves 2. Does not include rice or garnishes.

https://jennyblogs.com/blog/2024/3/15/sticky-lemon-tofu

Sticky lemon tofu, chinese takeout lemon chicken

dinner

Asian

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Thoughtfully Selecting a Maternity Wardrobe

This is not “The Be All End All on How to buy Maternity Wear” or “The ONLY maternity clothes you’ll ever need”. This article is inspired by my own experience as a first-time-mom, trying to figure out WHAT I’ll need, WHEN I’ll need it, WHERE to get it, and WHICH kind I’ll want. It’s easy to get lost in the marketing and lists of must-haves when really, you can get by with much less than you think.

Rather, this post will offer some “ideas” to help you think through, and maybe discover, some maternity items, to best customize a new little wardrobe for yourself, with an emphasis on comfort, affordability, and choosing items you can get the most use out of. A minimalist maternity wardrobe, if you will.

For starters, you’ll want to get a clear picture of where and when you’ll be wearing your maternity wardrobe:

Depending on your due date, what season(s) will your second and third trimester be in?

You may need to buy a bit more clothes for a winter baby, since you might want a bigger coat or a coat extender, and may wear more pants in the winter. On the flip side, summer dresses and skirts can be more forgiving, so you may not need to buy as much as you might think!

My first baby was born in September in Italy (it was still 90°F), and I got away with buying just 2 maternity dresses. I was surprised that several of my summer dresses and skirts and shirts fit all the way through! But being my first baby, and my smallest, I also didn’t get as big as with my other 2. When it was the hottest peak of the Florentine summer, and Covid was still keeping us mostly at home, I bought a few (non-maternity) t-shirts and a pair of comfy shorts in a size bigger than I normally wear just to lounge in at home in our non-air conditioned apartment. I still have some of those and wear them for pajamas and even in my other 2 pregnancies.

If you work, do you plan on working all the way up to your due date?

The answer to this will determine if you need to also buy work maternity clothes, depending on if you work in a more formal work setting, or if you work from home and may just want to invest in more of that wonderful maternity loungewear!

I teach dance, and got away with my buying some athletic wear from Target in a size larger than I normally wear as “work” clothes.

If your work is full-time mommy-ing, then your choice of clothes may also be different than if you work in an office or even if this is your first pregnancy. For example, with my first, I happily existed exclusively in dresses and skirts during the hot summer months in my third trimester. However, with my next pregnancies, dresses became increasingly impractical for running around after my other children, and I wore more shorts and pants.

Next, what do you already own that could be bump-friendly?

Before you buy anything, you may want to go through your closet and look for pieces that you might be able to wear through part, most, or maybe even all of your pregnancy. Maxi dresses, mid or long flowy skirts with elastic waist bands, sweatpants or joggers with very stretchy waistbands, oversized shirts and sweaters, long tops, are all promising pieces.

Now, take a look at some of the maternity options that you’ll come across:

Under-the-Bump Vs. Over-the-Bump Maternity bottoms

Under-the-bump is best for versatility, as they can be worn before, during, and after pregnancy. Their main disadvantage is they leave your belly exposed if you’re not wearing an adequately long sweater. Any low-rise stretchy pants you own currently have the potential of being a part of your maternity wardrobe as “under-the-bump”. I have several stretchy pants/joggers/sweatpants; a couple of them I can wear all the way through, and others become uncomfortable around the waistband by 5 months pregnant. A pair of under-the-bump pants I really enjoyed (and still am!) is this pair by Motherhood Maternity, that is sadly no longer available.

The main advantage to over-the-bump pants is offering a tiny bit of support to the belly while also keeping it covered, which in turn allows you to wear some shorter tops for longer into your pregnancy. The main disadvantage is that there is really a short period in which the over-the-bump pants fit, since they’re often too big in the first part of the pregnancy and soon after baby is born. Also, I’ve found that not all over-the-bump pants fit my bump well. Some are too tight. Some are too loose. Some are too tight in some spots, while being too loose in other spots.

Maternity Tops

Sometimes they having ruching, sometimes slits, sometimes they’re made of extra stretchy material, sometimes they’re flowy…what they all have in common is room for a growing tummy. I bought a few key maternity tops, but with tops it’s also quite easy to find non-maternity wear that fits a bump, just select longer, looser styles, maybe in a larger size or two. It’s especially easy to do when long and over-sized is in.

One of my favorite maternity tops is an Ingrid and Isabel cowl neck sweater. It fits just as well when I’m not pregnant as when I’m 9 months. It’s form fitting, but not tight, with flattering ruched sides and it’s long enough to cover my bum.

Maternity/Nursing Bras

These can be tricky to know your size if you’ve never had a baby before. Some women increase a band size or two, and several cups bigger. Some barely grow.

Nursing bras come in two general styles: the clasp kind, and the criss cross kind. I’ve tried both, but prefer the clasp kind. The criss cross you merely pull down, which is super easy to use, but I often found with that style that the material would start riding back up and get in the way of baby latching. After a while they tended to stretch out.

For your first baby, I’d recommend starting with some of the comfy, stretchy, “quintessential” nursing bra. They basically look like a sports bra. Just about every brand that makes nursing bras has some of this style, to the point where I wish sometimes there was more variety, specifically more feminine and pretty styles! These often have at least 4 sets of clasps and some come with an extender for your growing rib cage and bust. They also stretch with you, so you shouldn’t have to buy multiple sizes, and will work through pregnancy and even those first few days/weeks of engorgement when your milk is first coming in and regulating! They’re sized in S/M/L etc. rather than band and cup sizes, which is much easier to guess your size.

Here are some very affordable ones on Amazon, I got something similar for my first and they lasted and held up with daily wear and washing.

As I’m now nursing my third baby, some of my nursing bras need a refresh and I’ve been looking for “pretty” nursing bras. So many are comfortable and practical, which is great, but I do miss me some lace! If you, too, would like some prettier nursing bras, check out some of these, several of which can also be found on Amazon (easier to return):

• Morrow and Mint

• Momanda

• H&M

• Cosabella

• Victoria’s Secret

• Seraphine

Maternity Underwear

When I was first pregnant, I rolled my eyes at maternity underwear. I thought that having to buy special underwear, when it’s your belly, not your butt that’s growing, was silly. Joke’s on me! Your abdomen most definitely grows, right where most underwear sits. And let me tell you, I hate the feeling of underwear or pants being the least bit tight on my low abdomen when I’m pregnant.

Since I have now been brought down off of my high horse, I will be the first one to sing the praises of maternity underwear and how comfortable it is! Seriously, I love it so much I actually now buy maternity underwear when I’m not pregnant. It usually covers your rear-end better, doesn’t give you love handles, and is just plain super comfy.

I originally bought a pack of super cheap maternity underwear form Amazon, which did their job, but I found the leg holes strangely un-elastic and a bit too small once I got to the last trimester.

I highly recommend H&M’s maternity underwear, whether you’re pregnant or not, ha! They’re inexpensive and cute, sometimes with bits of lace so not overly boring.

Pregnancy Support Belt

There are a couple different styles of pregnancy support belts, which mainly fall into three categories in my mind:

1. The over / under support belt (highest level of support) - these are best for someone who would anticipate spending good chunks of time on their feet. They offer the highest level of support, but aren’t meant to be used while sitting. They take a minute to get on, which can be annoying if you want the higher level of support but spend most of your days going back forth between standing and sitting. Can be worn without the “over” band, so it’s almost like a two-in-one.

   This is the kind I got for my third pregnancy, and while there were certain key moments I was very grateful to have it, overall I didn’t wear it as much as I thought I would. My lifestyle with 2 other littles was a lot of sitting, standing, crouching, crawling, etc. and I just didn’t have the time to take it off and put it back on repeatedly.

   Find the over / under I used here

2. The under support belt (medium support) - quicker to get on while still providing decent support. However, they’re still not meant to be used while sitting and are uncomfortable if you try, so that’s where I think the over/under option might make more sense. I had a similar band that I would use sometimes while dancing or teaching, and while not technically meant for pregnancy, it got me by while teaching dance in my second pregnancy.

   Find an “under” belt here

3. The support band (lightest support) - a stretchy band that can ideally be used all during pregnancy and even postpartum. It provides the lightest support of these three options, but if that’s all you need, it’s the cheapest option and also the easiest to get on, off, and wash. Honestly, if I were to have another baby, I would probably just use one of these. Actually, I would get 2-3 so I would always have one clean! I got one after my third was born, and it was great even postpartum and helped keep my tummy covered while nursing, double win.

   This can also help you transition between pants in pregnancy and postpartum. It can keep your pre-pregnancy pants up unbuttoned before your maternity clothes start to fit, and keep your maternity pants up when they start to get loose but before you’re able to fit back into your pre-pregnancy pants.

   Here is the Bella Band I got after my third

   Or find a 2 pack here

I purchased the Bellaband postpartum after seeing some women on social media with similar bands, and doing some research on the better liked belly bands. I didn’t want compression, just support.

Due to my own confusion of whether this band was really what I wanted, since it’s primarily marketed as a maternity band, I ordered it alongside the Ingrid & Isabel postpartum band.

Trying them on side by side, they are very similar but with different compression. The postpartum band was much tighter, but comfy and reassuring to a jiggly postpartum belly, and also harder to get on. The postpartum wrap has the “No slip” silicone at both the top and bottom, where the maternity band has it only at the bottom. Another reason the maternity band is easier to get on.

I honestly liked both, but I ultimately kept the maternity band since it was what I was looking for with light support, not too tight, and I didn’t feel I needed two.

You can find the Ingrid & Isabel postpartum band here. I liked this band because it was much easier to get on and off, easier to wash, and not as bulky as the wrap/velcro kind.

Pregnancy Pillow

This is not a pregnancy “must have” but simply a “nice to have”. You can get by with pillows, rolled up blankets, etc. to stay comfortable. It might be a hassle sometimes when you’re just trying to roll over in bed, but it’s free!

Full body support

I never had a pregnancy pillow, but I really, really, wanted one with my third. That was my most uncomfortable pregnancy (my midwife later told me the third pregnancy is usually the hardest. You’re running around after 2 other kids and often start showing sooner and get just a little bit bigger than your first 2. By the time you get to a 4th, you’re just just accepted it is how it is and roll with the punches) and I just really wanted one pillow rather than always having to arrange 2-3 pillows or blankets to be able to rest. I considered getting one second hand, but the prices I saw weren’t that much cheaper than brand new and a pillow didn’t seem the most hygienic thing to be buying used.

velvet Full body support

I was looking at these full body styles on Amazon, they look comfy and check all my boxes:

• support for top arm while side lying

• support for hips

• support for knees

• support for ankles

• back support to help keep everything (hips, knees, ankles) stacked while side lying, which is important in the Spinning Babies “Rest Smart” idea

You can also get full body ones with luxurious velvety covering, great for cooler months but maybe not so much for sweaty summer preggo bodies.

There are also the smaller “wedge” style pillows, smaller and easier to carry around, but they only provide support for belly or belly and back. Not as appealing to me, especially since they’re almost the same price as the full body pillows, but preferable for others if that’s all they need, and easier to tote around.

What are some of your favorite maternity items, or least favorite? Let me know in the comments below or send me a message through the contact form!

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Tart Cherry Pie

Last updated July 31, 2024

Nothing speaks summer in Traverse City like cherry pie.

Or January, because of the beauty of things like frozen fruit. This recipe actually originally called for frozen cherries, but it all turns out about the same whether you use fresh or frozen, so feel free to use whichever you have available.

How do you know when you find the best cherry pie? Or the best anything? I don’t know, and I don’t love recipes that boast to be the best, but this one is delicious. This is my go-to cherry pie recipe, until such a time as I should come across a better one!

The beauty of fruit pies is that they don’t need much. A good recipe lets the fruit shine. This recipe does exactly that. It’s perfectly cherry; tart, sweet, and one of my favorite flavor combinations: cherry / almond.

It features a crumble topping and this recipe has an extra: amaretto. It takes it up a notch, but if you don’t happen to have any on hand, this recipe is still divine.

Here’s to July, or summer in January!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Ambitious Kitchen

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Tart Cherry Pie

Serves about 8

Ingredients:

For the Crust

• 1 bottom pie crust, homemade or store-bought, find an all butter pie crust recipe here, OR an oil crust recipe here

For the Filling

• 6 cups / roughly 24oz fresh or frozen tart cherries, pitted

• 1 cup / 200g sugar

• 2 Tbsp / 15g cornstarch

• 2 Tbsp / 16g flour

• 1/2 tsp almond extract

• 1 Tbsp / 14g butter

• 1 Tbsp amaretto liqueur, optional

For the Crumble Topping

• 1 cup / 120g flour

• 1/2 cup / 100g brown sugar

• 1/4 cup / 20g rolled oats

• 6 Tbsp / 84g butter, melted

Directions:

Oven preheated to 350°F / 177°C.

Make the crust

1. Prepare pie crust; refrigerate until filling is ready

Make the Filling

1. In a medium large pot, combine cherries, sugar, cornstarch, flour, and almond extract over medium heat. Stir frequently until sugar has melted and cherries begin to break down.

2. Add butter and amaretto. Continue to stir occasionally until mixture begins to bubble and thickens enough to coat the back of a spoon.

3. Remove from heat and allow to cool while you prepare topping

Make the Crumble Topping

1. In a medium bowl, combine flour, brown sugar, and oats.

2. Add melted butter and stir until mixture resembles clumpy wet sand.

Assemble and Bake

1. Pour filling into prepared crust. Evenly sprinkle crumble topping over filling.

2. Bake pie in preheated oven for 50-60 minutes, until edges are bubbling and crumble is golden brown. Place a cookie sheet lined with tinfoil under the pie plate to catch any filling that bubbles over.

3. Allow to cool completely before slicing and serving. Serve with vanilla ice cream, if desired.

Jenny’s Notes:

• For crumble topping, I use rolled oats and quick oats interchangeably.

• If not using the amaretto, I recommend increasing the almond extract to 1 tsp

• Check the pie halfway through baking to ensure it’s not browning too quickly. If it is, place some tinfoil on top to prevent it browning too quickly.

• Fruit pies like this are best made in the morning or the day before you need them, since they need to cool completely before being sliced into. If it’s not completely cool, it won’t be completely set, and the filling will ooze out.

Yield 8

Author Jennyblogs

Prep time

40 Min

Cook time

1 Hour

Inactive time

8 Hour

Total time

9 H & 40 M

Print

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Tart Cherry Pie

A classic summer pie bursting with juicy sour cherries, a touch of almond extract and amaretto liqueur, topped with a buttery oat crumble

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 bottom pie crust, homemade or store-bought, find an all butter pie crust recipe here, OR an oil crust recipe here

For the Filling

• 6 cups / roughly 24oz fresh or frozen tart cherries, pitted
• 1 cup / 200g sugar
• 2 Tbsp / 15g cornstarch
• 2 Tbsp / 16g flour
• 1/2 tsp almond extract
• 1 Tbsp / 14g butter
• 1 Tbsp amaretto liqueur, optional

For the Crumble Topping

• 1 cup / 120g flour
• 1/2 cup / 100g brown sugar
• 1/4 cup / 20g rolled oats
• 6 Tbsp / 84g butter, melted

Instructions

Make the crust

1. Prepare pie crust; refrigerate until filling is ready

Make the Filling

1. Oven preheated to 350°F / 177°C.
2. In a medium large pot, combine cherries, sugar, cornstarch, flour, and almond extract over medium heat. Stir frequently until sugar has melted and cherries begin to break down.
3. Add butter and amaretto. Continue to stir occasionally until mixture begins to bubble and thickens enough to coat the back of a spoon.
4. Remove from heat and allow to cool while you prepare topping

Make the Crumble Topping

1. In a medium bowl, combine flour, brown sugar, and oats.
2. Add melted butter and stir until mixture resembles clumpy wet sand.

Assemble and Bake

1. Pour filling into prepared crust. Evenly sprinkle crumble topping over filling.
2. Bake pie in preheated oven for 50-60 minutes, until edges are bubbling and crumble is golden brown. Place a cookie sheet lined with tinfoil under the pie plate to catch any filling that bubbles over.
3. Allow to cool completely before slicing and serving. Serve with vanilla ice cream, if desired.

Notes

• For crumble topping, I use rolled oats and quick oats interchangeably.
• If not using the amaretto, I recommend increasing the almond extract to 1 tsp
• Check the pie halfway through baking to ensure it’s not browning too quickly. If it is, place some tinfoil on top to prevent it browning too quickly.
• Fruit pies like this are best made in the morning or the day before you need them, since they need to cool completely before being sliced into. If it’s not completely cool, it won’t be completely set, and the filling will ooze out.

Nutrition Facts

Calories

487.73

Fat

16.18 g

Sat. Fat

8.2 g

Carbs

73.55 g

Fiber

3.45 g

Net carbs

70.09 g

Sugar

27.3 g

Protein

4.67 g

Sodium

171.5 mg

Cholesterol

26.72 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2023/7/15/sour-cherry-pie

Cherry Pie, Best Tart Cherry Pie, Oat Crumble Topping, Sour Cherry Pie

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Homemade Thousand Island Dressing

Last Updated August 14, 2024

Thousand Island Dressing - you know it as the pinkish, sweet and salty dressing for salads, hamburgers, and various other creative uses.

What you might not know is what this salad dressing is made of, and that it is super simple to whip up at home with only 7 ingredients you very possibly already have on hand!

Essentially, Thousand Island Dressing is a mayonnaise and ketchup based dressing. Beyond that, there are many variations, although my favorite below features sweet relish and onions.

Where did Thousand Island Dressing come from?

Its origin is disputed, but two main tales originate in the Thousand Islands region, between northern New York and Canada.

One tale starts at Boldt Castle when George Boldt (Waldorf-Astoria billionaire) and his wife Louise were out on their yacht. Their chef forgot to bring a dressing for some greens and had to scrounge something up, which turned into Thousand Island Dressing.

Another tale stems from a recipe found in a restaurant in the same Thousand Islands area. The recipe appears to be what we know now as Thousand Island Dressing, but is simply called “Sophia’s Sauce”. Sophia and George Lelonde used to own the restaurant.

Wherever it came from, it blossomed in popularity, although honestly I never understood why.

Why Make Thousand Island Dressing? One Reason: Taco Salad

Thousand Island has always been a bit mysterious to me, I never much cared for it and I never gave much thought to what it was actually made of. I usually saw it in a bottle, and per usual with store-bought salad dressings, many of the ingredients weren’t ones I cared overly to be eating.

my tiny photo stager :)

However, despite having no strong feelings for Thousand Island dressing, there is one dish that I and my family love that Thousand Island is crucial to: Taco Salad. Yep, that’s right. I don’t even know how Thousand Island came to be “the” dressing for Taco Salad, as I’ve never heard of anyone putting it on their tacos. I’m not sure where the Taco Salad recipe in my family came from originally, but whoever made it up decided, oh let’s make a salad with all the components of tacos in it…what kind of dressing should we use? I know, Thousand Island Dressing! Naturally.

Taco Salad

Due to our love for Taco Salad and also our desire to eat whole foods and make things homemade, we decided to look in to making our own Thousand Island Dressing, especially since we don’t use it for anything else. I came across this recipe and we haven’t bought a bottle of Thousand Island since.

Find the recipe for Taco Salad here!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe Adapted from Simply Recipes

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Homemade Thousand Island Dressing

Makes about 1 1/2 cups of dressing

Ingredients:

• 1 cup / 230g mayonnaise

• 1/4 of an onion or 1 small shallot, minced

• 2 Tbsp / 30g ketchup

• 2-3 Tbsp / 30g sweet pickle relish

• 1 tsp / 5g lemon juice

• 1/2 tsp sweet paprika

• 1/4 tsp salt

Directions:

1. Combine all ingredients together in a bowl, mix well.

2. Place in a jar or sealed container and store in the fridge.

Jenny’s Notes:

• Letting the dressing sit for a few hours or ideally a day or two really lets the flavors meld. It also can help to tame the onion or shallot a bit.

• Use more sweet relish if you like a sweeter and tangier Thousand Island, use less if you don’t want it as sweet.

• Mason jars make great storage containers!

Yield 12 servings. about 1 1/2 cups

Author Jennyblogs

Prep time

10 Min

Total time

10 Min

Print

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Homemade Thousand Island Dressing

Sweet and tangy homemade Thousand Island Dressing comes together in minutes with just 7 ingredients. It's tastier, healthier, and cheaper than its store-bought counterpart!

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 230g mayonnaise
• 1/4 of an onion or 1 shallot, minced
• 2 Tbsp / 30g ketchup
• 2-3 Tbsp / 30g sweet pickle relish
• 1 tsp / 5g lemon juice
• 1/2 tsp sweet paprika
• 1/4 tsp salt

Instructions

1. Combine all ingredients together in a bowl, mix well.
2. Place in a jar or sealed container and store in the fridge.

Notes

• Letting the dressing sit for a few hours or ideally a day or two really lets the flavors meld. It also can help to tame the onion or shallot a bit.
• Use more sweet relish if you like a sweeter and tangier Thousand Island, use less if you don’t want it as sweet.

Nutrition Facts

Calories

134.56

Fat

13.99 g

Sat. Fat

2.18 g

Carbs

2.15 g

Fiber

0.09 g

Net carbs

2.06 g

Sugar

1.68 g

Protein

0.24 g

Sodium

218.14 mg

Cholesterol

7.84 mg

Nutritional information is approximate. Based on a serving of 2Tbsp.

https://jennyblogs.com/blog/2024/2/25/homemade-thousand-island-dressing

Thousand Island Dressing, homemade, Sofia's Sauce, Salad Dressing

Condiment,

American

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Whole Wheat Oat Chocolate Chip Cookies

One bowl chocolate chip cookies featuring whole wheat flour and oats.

While the whole wheat flour and oats may trick you into thinking these cookies are trying to be healthy, that’s really not what they’re here for! Sure, an added bonus is that these cookies do have added nutrition, but the whole wheat flour and oats serve to add a more complex flavor profile.

Whole wheat flour adds a nutty flavor while the oats add, ahem, “oatiness” and that beloved chew from an oatmeal cookie. You can use your favorite kind of chocolate chips in this recipe, but I really love the bitterness of dark chocolate chips in these. On the flip side, I also think using white, or even white and dark (!) would be a really beautiful combo.

Chocolate chip cookies are a timeless American staple, and I love all the endless variations! Here is yet another for you to try and add to your baking repertoire!!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Whole Wheat Oat Chocolate Chip Cookies

Makes about 14-18 medium cookies

Ingredients:

• 1/2 cup / 113g oil

• 1/2 cup / 100g brown sugar

• 1/4 cup / 50g sugar

• 1/2 tsp salt

• 1 egg

• 1 tsp / 5g vanilla extract

• 3/4 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 cups / 135g rolled or quick oats

• 3/4 cup / 96g whole wheat flour

• 1/4 cup / 25g oat bran, wheat germ, or wheat bran

• 1 cup / 175g semi-sweet or dark chocolate chips

Directions:

Oven preheated to 350°F / 177°C. 1 ungreased baking sheet

1. In a large bowl or the bowl of a stand mixer, combine oil, both sugars, and salt. Beat in egg and vanilla.

2. Mix in baking powder and baking soda until thoroughly combined.

3. Stir in oats, flour, oat bran, and chips until combined.

4. Drop by generous tablespoonfuls onto baking sheet, leaving about 2 inches between cookies. Bake for 8-12 minutes or until lightly golden and no longer look wet.

5. Allow to cool for several minutes before removing from cookie sheets to cool completely.

Jenny’s Notes:

• If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success!

• While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

Yield 14-18 cookies

Author Jennyblogs

Prep time

15 Min

Cook time

12 Min

Total time

27 Min

Print

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Whole Wheat Oat Chocolate Chip Cookies

Chocolate Chip Cookies made with oats and whole wheat flour. The extra nutty flavor pairs beautifully with the chocolate chips for an indulgent yet nutritious treat.

Cook modePrevent screen from turning off

Ingredients

• 1/2 cup / 113g oil
• 1/2 cup / 100g brown sugar
• 1/4 cup / 50g sugar
• 1/2 tsp salt
• 1 egg
• 1 tsp / 5g vanilla extract
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups / 135g rolled or quick oats
• 3/4 cup / 96g whole wheat flour
• 1/4 cup / 25g oat bran, wheat germ, or wheat bran
• 1 cup / 175g semi-sweet or dark chocolate chips

Instructions

1. Oven preheated to 350°F / 177°C. 1 ungreased baking sheet
2. In a large bowl or the bowl of a stand mixer, combine oil, both sugars, and salt. Beat in the egg and vanilla.
3. Mix in baking powder and baking soda until thoroughly combined.
4. Stir in oats, flour, oat bran, and chips until combined.
5. Drop by generous tablespoonfuls onto baking sheet. Bake for 8-12 minutes or until lightly golden and no longer look wet.
6. Allow to cool for several minutes before removing from cookie sheets to cool completely.

Notes

• If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success!
• While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

Nutrition Facts

Calories

231.82

Fat

13.14 g

Sat. Fat

4.56 g

Carbs

28.53 g

Fiber

2.44 g

Net carbs

26.1 g

Sugar

12.2 g

Protein

3.66 g

Sodium

174.98 mg

Cholesterol

11.82 mg

Nutritional information is approximate and based on 14 servings.

If you don’t have oat bran, wheat bran, or wheat germ on hand, you could add in extra flour or oats, instead. In fact, I’ve even used baby cereal with great success! While you can really use any kind of chocolate chips you wish, I really enjoy dark chocolate chips or chunks in these cookies; it really compliments the nutty whole wheat flour!

cookies, chocolate chip cookies, oatmeal cookies, whole grain, whole wheat flour

dessert, cookies

American

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The Birth Story of Miriam

Today is Miriam’s second birthday. Following suit, I’m posting her birth story on her second birthday, as I did Elyas’. It’s a good way for me to relive those moments, some of the hardest and best of my life, and let you in on a such a monumental event.

To start with Elyas’ birth story, my first, click here.

Preamble

One winter day in 2022, I was 6 days past my due date with baby #2, a girl.

She was due on 2/15, and I had this silly, yet completely serious, wish that baby girl would be born on 2/22/22, which would be exactly 1 week after my due date. Maybe at 2:22 and 22 seconds, maybe weighing 8lbs2oz and 22 inches long. She was, after all, our 2nd baby…and I was getting pretty close to getting my wish. With the date, anyway.

At my appointment on 2/18 the midwife checked me, but I was only 1cm dilated and 80% effaced. She suggested I have an induction scheduled; they didn’t want me going much past 41 weeks because I had had Covid during this pregnancy. I agreed, thinking the induction would be scheduled for next week, but that baby would most likely come on her own before then. I was unpleasantly surprised when I got the call informing me of an induction for 2/20, in just 2 days. I didn’t feel ready. I cried. The nurse was very understanding, and suggested I call the hospital to see if their scheduling had more availability than what she was seeing. I did, and changed the induction to 2/23, giving baby more time to come on her own.

The morning of 2/21, labor commences

I woke up on 2/21 still not in labor, yet wanting to get things going, with an induction hanging over my head. Having labor start naturally was important to me. Around 10am I went to my chiropractor, who gave me one final crack, the one to supposedly kick start labor. I then went for my daily walk, at Sam’s Club with my mom. Some Braxton Hicks were starting to happen more regularly, and we started noting their time.

We got home, I gave Elyas some lunch and got him down for his nap. I took a shower and laid down for a nap also, since around 1pm contractions were happening regularly enough I decided this very well could be it! By 4pm contractions were getting strong enough that I wasn’t able to sleep, and even had to start utilizing some breath. When Elyas woke up from his nap my husband kept him busy, and I was able to take it easy, lay down again, and work through the contractions that were increasing in intensity. My mom stayed by me, timing the contractions. I was excited, knowing baby would be here soon, after waiting so long for labor to start! Not to mention, I was getting comfortably close to a 2/22 birth day. Labor was getting harder, but also felt manageable, relatively speaking. After an almost 24 hr labor, mostly back labor with Elyas, this labor felt very doable.

A significant snow and ice storm was predicted to start at 7pm, so we also had it in our minds that we should be going to the hospital before the roads became too bad, or even impassable.

Active labor

Shortly before the storm was supposed to start, my mom was starting to get anxious, noticing how much harder and faster the contractions seemed to be coming: only 2-5 minutes apart, for over an hour. She went and got my husband, saying she thought it would be prudent to head to the hospital ASAP. She gently brought me back from my very inward-focused state of mind on the couch, and I agreed with her it was a good time to go to the hospital.

I did some last minute things to get ready, riding out contractions as needed. Now, enter my mom, who was becoming increasingly worried that I wasn’t going to make it to the hospital, and couldn’t believe I was taking the time to curl my eyelashes. Yes, that was important to me, since labor started so fast and furious with Elyas that I did not have the capability of taking a shower, so I showed up to the hospital in an….unkempt state. I did not want a repeat of that. I was determined to show up neat, clean, and ready, curled eyelashes and all, to the hospital!!

Off to the hospital, water breaks

We got to the hospital by 7:15pm and parked. Despite the entrance being close, I was having a hard time getting inside. I had only a few contractions on the drive there (praise the Lord because I really dread the transfer to the hospital in labor, having to be strapped in a sitting position), then 1 contraction as soon as I got out of the car, another walking up to the entrance where I had to stop and lean on my husband. We stopped at the security entrance and I was interrupted mid conversation by another contraction (husband didn’t speak much English at that point so I was doing most of the talking). We were quickly directed around the corner to the labor and delivery ward. We got to the locked doors of the maternity ward and I rang the bell to be buzzed in. Just as a nurse over the intercom crackled a “hello?” A hard contraction hit me and my water broke, Hollywood style, soaking my pants, boots, and christening the carpet. (Who puts carpet in a maternity ward, anyway??) Another “hello??” came over the intercom. I forced myself to speak, pretty sure something like, “hi just a second I’m having a contraction and my water just broke” squeaked out. Another hard contraction ensued. The voice continued to “hello” me despite my having told her, or at least I thought she would understand, that I’m in the middle of a contraction(s), my water just broke, she’s going to have to wait a second for me to speak eloquently to her. The contraction subsided and I was able to say again, “hi I’m here and in labor”, and we got buzzed in.

We made it to the reception desk where they started asking me questions; what’s my name, did they know I was coming, etc. I had to keep working through contractions every couple of minutes since being in an upright position kept them coming steady and hard. When they were done asking questions they said they were going to take me down to triage where I would get a Covid test. I told them I didn’t think I was going to be able to make it down to wherever this blessed “triage” was, could it come to me? Apparently it couldn’t, but they told me not to worry, it wasn’t too far. They lead me just down the hall to a small room where a nurse wanted to weigh me. I didn’t think that getting my weight was all that important, given the circumstances. While I was on the scale admiring the impressively high number, I had another ever harder contraction, and I told the nurse calmly, “I think I’m starting to push.” I didn’t get much of a reaction, so when another contraction came on and the urge to push, I exclaimed, “I’m pushing!” The nurses were probably still trying to read me, thinking I’m just another woman in labor who’s probably still only 1cm dilated, acting it up. One of them asked if I thought I could walk to my room, it was just at the end of the hall, or if I wanted a wheel chair. I stubbornly said that I could walk.

I didn’t get very far, as the contractions seemed to be coming back to back and I just. Couldn’t. Seem. To. Get. To the. Room. I could not will my body there, no matter how I tried. I could hear a couple of nurses conferring behind me, talking about getting me into the nearest room, the one I was just outside of, rather than the room they had prepared for me. Finally they brought a wheel chair and I conceded to be wheeled into the room that was, frustratingly, a few feet away. It’s a good thing, because I very well could have had the baby right there in the hall had I persisted!

Finally in a room

Once in the room and still in the wheel chair, they administered the Covid test. I was dismayed that this nurse was quite exacting when it came to leaving the swab up each nostril for the full 15 seconds, wondering how I could safely work through a contraction without accidentally moving and jabbing the swab up into my brains. The Lord was gracious and I did NOT have a contraction during the Covid test! The test came back negative.

The nurses then asked if I would like to get on the bed (oh boy would I!), and I asked if I could change my clothes first. The nurses commented “oh you are sopping wet!!” as they helped me out of my pants, and I realized they either didn’t know or had forgotten the fact that my water had broken dramatically at the doors, and yes, I was still in my very wet clothes. Dry socks and a hospital gown have never felt so good!

10cm

Laying down felt wonderful, and the contractions slowed down a bit; a much needed reprieve. When the midwife came in, she checked me, and informed me that I was complete (10cm) and baby was in a -1 station. I told them I would like to wait until I felt the urge to push. They agreed. I wanted to rest after that hard entrance!

It was now after 8pm and we were settled enough that my husband finally got to Facetime my mom, so she could be “present”. I eventually found my happy place on my R side, calmly working through the contractions that kept coming hard, but without the urge to push. Now, I had read stories through the Spinning Babies site and such about women who, when experiencing natural and unmedicated labor, actually had a lull in their labor at 10cm and were able to take a nap before pushing. While laying still felt “relatively” wonderful, I certainly wasn’t drifting off to sleep. The midwife checked in on me periodically, staying close, wondering if I was ready to push yet. I still wasn’t.

Almost 2 hours since arriving at the hospital and still hanging out fully dilated

It got to be after 9pm, and I was still working through contractions quietly on my side. The nurse asked if I needed to use the bathroom (having a full bladder can sometimes inhibit baby from descending). I did not need to nor want to use the bathroom. Did they want me to have the baby in the toilet? I knew that moving would bring on the urge to push, I just wasn’t sure if I felt quite ready yet mentally to go through pushing. I was still comfy on my side with the peanut ball when the midwife approached me. She was concerned that if I kept holding off, I might not be able to control my pushing and tear. As not tearing was something I also hoped to experience, I agreed. Now this whole time my husband was still holding my phone for my mom to be FaceTimed in. I looked over at the phone and asked my mom, “well, should we have a baby??” I don’t think my mom heard, but that’s alright. Earlier I had talked through pushing positions with the midwife and opted for hands and knees. I got into position, with movement bringing on the hardest contractions and a stronger urge to push.

Baby is born!

I started pushing at 9:20pm, and Miriam was born at 9:31pm. Less than 2 1/2 hrs away from 2/22/22, hahaha!

Instant joy and exuberance, Miriam Jeannie was here, finally! That labor was a DREAM after my first. I joked that I now could fathom having twins, I could have done round 2!

Baby is too purple

Joy quickly turned to concern when Miriam, who had taken her first breath a second too soon and inhaled some mucous, was dark purple and still not breathing properly or pinking up. She cried a little, and they handed her to me, but she still was a frighteningly beautiful shade of purple. The nurses and midwife continued to rub her back and suction her, and she was making some improvements, but slowly. They called in a NICU team to assess her, just in case. Hubby cut the cord, much later than usual after the excitement, and the NICU team looked her over and suctioned some mucous out of her lungs. She looked and was breathing well enough finally that they didn’t need to take any further action. I got my roly poly baby girl back after a few minutes, and finally, the bliss of holding my new baby in my arms, this new little wonder, a precious gift. A first meeting.

The two hours after birth, I now completely understand why they are often called the “golden hours”. That feeling, the immense work, mental concentration, determination, prayer, literal blood, sweat, and tears….to utter joy and RELIEF. 9 months of knowing that your baby is coming but first, labor…and then you made it and you’re shaking, and you have your precious new baby in your arms to gaze at and memorize all their features...and after 9 months, you get to REST. Physically. Mentally. The bubbling over of joy and thankfulness that your baby is here, safe, and healthy. The pride you feel knowing YOU DID IT. And being able to physically rest like you haven’t been able to rest in the last how many hours and months? You’re not working up to labor, you’re not getting bigger and heavier; you’re now healing. Soaking in the soreness in your newly postpartum body. Those hours, these immense emotions, are some of the moments I will treasure in my heart for all my days. 

Baby stats

Miriam weighed 8lbs 11oz at birth and was 20 3/4 inches long. I did tear again, as I now had 2 for 2 babies come out with a hand by their face, but I did not feel the midwife stitching me up this time like I did in Italy. We stayed two nights in the hospital, mostly because we didn’t want to be discharged at 10pm at night. So we stayed and ate delicious (ahem) hospital food and cuddled our baby girl while the snow and ice storm raged outside. It was a good day to have a baby. And while I may have desired Miriam to be born on 2/22/22, a nurse later told me that Miriam was the only one born on 2/21/22, while 6 babies were born on 2/22/22. Miriam was unique, and showed her stubborn and wonderful personality right from the get go!

Happy Birthday, Miriam Jeannie! Oh, how you are loved!

What I Miss About Italy

Last Updated August 26, 2024

We’ve now been back in the US for 2 1/2 years.

In some respects, these 2 years have felt like forever. In other ways, it still feels like we just got here.

Much joy has been had, along with many trials. From new babies to hard-to-swallow health diagnoses, new jobs, new adjustments, new living spaces. Enjoying family, enjoying seasons.

Most of my time is very busy, taking care of three young children. In the quiet moments (that’s called nap time!), sometimes I take time to reflect. I’m grateful for where I am, and I’m also grateful for the time I spent in Italy.

To be honest, there are a lot of things I don’t miss about Italy, but no country is perfect, and what follows are some of the little things, and bigger things, that I miss about living in Italy. The things that make my heart happy when I think back on them.

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What I Miss About Italy

Walking Everywhere

I love walking. I don’t love driving. I love the exercise, I like the ease of being able to walk out the door and not have to worry about car keys, I love being able to go anywhere just with my own two feet. I love not having to worry about parking, or gas. I loved being able to walk out my door and go get a morning pastry and cappuccino in a matter of minutes. I like being able to step out my door and just…walk, as far as I want. I liked the slowness of it, having time to observe the Italian scenes, the intricate and interesting buildings, the Christmas lights, everything.

I never owned a car in Italy, only rode a bike a couple times, but solely relied on my own two feet, buses, and trains. I know, buses and trains and transportation in Italy in general is unreliable, but it was there and affordable when my two feet couldn’t take me where I needed to be. I loved that I could get most places, even a vacation, without ever having to use a car. No worries about where to park or how much you’d be paying, car insurance, and all those fun things.

I miss the freedom of walking!

me, walking

Pastries for breakfast e’er day!

I love sweets, and starting my day out with a sweet pastry and coffee was really my er, cup of tea. In a weird sort of way, sweets first thing seemed to satisfy my sweet tooth, so I found myself actually eating less and desiring sugar less throughout the day.

Panettone Season

I loovveeee panettone. See point above about sweets. Sweet, tall bread with various fruits and add-ins. Chantilly cream. Chocolate cream. Chocolate chips. Candied fruits. And for as cheap as €3 or €4 for 1kg loaves! I loved when October would come around and I would start seeing the first panettone in the stores. I would often eat panettone for breakfast at home in November and December. So festive!

Have you had panettone? You can find them on Amazon for decent prices, like this classic one!

A classic panettone

The Christmas Lights

Christmas is my favorite time of the year, not matter where I am. Christmas trees and Christmas lights bring out the inner child/Elf in me. I feel gleeful when I see them. Florence, and most other Italian cities, have fabulous Christmas lights. They hang them up in many streets, they have small Christmas trees, they have large Christmas trees, and they love to load them with Christmas lights. It’s one of my favorite things, walking down all the streets under the lights, walking by the piazzas with the sparkling trees. It’s Christmas magic. Via Tornabuoni is always a show-stopper, and always a favorite. Every year it’s a little different, a little bit better.

Good Gelato

Sure, you can find gelato here and there in America, but it doesn’t count if it’s in the freezer section in a store. Yes, I like Talenti, but it’s not the same. I once had good gelato in Washington D.C., and my hometown briefly had a really decent little gelato store, but it was only open for a few seasons. Sad.

In Italy, and especially Florence which is considered the “birthplace” of gelato, good gelato is quite easy to find. Don’t be fooled, there is a ton of bad gelato too, but you just have to have a bit of discernment and it’s hard to go wrong. The servings aren’t overly large, unless you get a “grande”, but a generic small 2euro cone I always thought was the perfect amount without being overly indulgent. It becomes much more justifiable to eat not-huge cones of gelato a couple times a week than it is huge American cones…right? :)

If you’re visiting Florence, Italy, and want to find some authentic, house-made, GOOD gelato, check out my guide here!

gelato from Gelateria dei neri

The Shopping

I come from a smaller town that does not have fabulous shopping. Our options tend to be big box stores like Target, expensive boutiques downtown, or shopping online.

Florence has good shopping. They have a nice range of small, local boutiques, affordable “fast-fashion” like Mango, Zara, H&M, and higher end luxury shopping, with lots in between.

the old top floor of la rinascente before they remodeled

Twice-a-Year Sales

Speaking of shopping, I love the simplicity of Italian sales. The big ones happen twice year, starting in January and July. It’s almost across the board with all stores, all merchandise from the current season making way for the incoming season. The first week some stores may start off at 30% off, but usually by the second week everything on sale is 50%. I learned to only buy clothes, when I could, during the sales. Why pay full price for something in December that will soon be 50% off in January? The sales usually last for about 2 months, but if you want the good stuff, go in the first week or two. By the end of the sales, merchandise can go up to 70% off, sometimes with additional discounts on top of that.

A few years ago some stores in Italy started to catch on to the big “Black Friday” that happens in the USA, which can also get you some good sales, but usually not quite as big as in the US. I prefer to wait for the two big sales of the year.

Personal Pizza

I’m not here to bash American pizza and say Italian pizza is best, because honestly, I view them in separate categories. They can be so different, I don’t always see it as fair to compare them. They are each delicious in their own right, if made well. I’ve had bad, and great, pizza in both countries. But the “great” pizza in each country looked quite different.

I do miss Italian pizza. There are very, very few pizzas, if any? anywhere near where I live that compare to a good Neapolitan-style, fluffy crust pizza. So yes, I miss that chewy, steamy crust, simple and high-quality minimalist ingredients.

Do you know what else I miss? That in Italy it’s customary to order your own pizza. Pizzas are smaller, 12 inches maybe? So it can still be challenging to eat your whole pizza if you’re not ravenous, but the glorious fun is you get to choose what kind of pizza you want every time, no sharing necessary.

My top pizza choices were usually:

• the classic Margherita (tomato sauce, fresh mozzarella, sometimes mozzarella di bufala as an option!!, and fresh basil)

• Ortolana (tomato sauce, fresh mozzarella, grilled zucchini, grilled eggplant, marinated bell peppers, sometimes I would add on smoked scamorza)

• Quattro Formaggi (four cheese pizza, usually a blend of mozzarella, parmigiano, fontina, and Gorgonzola, I like it when they use a tomato sauce, but this pizza often comes without)

• Caprese (fresh mozzarella, fresh cherry tomatoes, fresh basil)

  and sometimes:

• Marinara (very simple pizza, just tomato sauce, garlic, oregano, and a sprinkling of parmigiano and olive oil)

• Tonno e Cipolla (tomato sauce, fresh mozzarella, tuna, onion - yes, am I letting my weird side show? haha)

If you haven’t been to Italy you might be thinking, don’t they ever put meat on their pizzas?? The answer is yes, they certainly do, but I really love their vegetarian pizzas, apparently! They use various kinds of cured meats, one of my favorites would be salame piccante, a spicy cured meat similar to pepperoni, featured on the “Diavola” pizza.

margerita pizza

Holiday Festivity

Human beings love holidays and excuses to celebrate (and days off), and Italians are no exceptions! In fact, it feels like every few days there is some holiday that has the post offices and stores closed, grocery stores closing early, and buses running on an (even more) irregular schedule.

One of the best things about walking everywhere is how much more a part of the city and culture I feel. On holidays, you see everyone out and about with good cheer, the pasticcerie extra full while people buy a caffè for a friend or pick up a special cake, and walking to get to their big midday festive meal. While the big holidays like Christmas and Easter are of course my favorites, I also appreciate the smaller holidays that are still observed with flair. I love Palm Sunday and all the people carrying their palm (actually olive) branches around, and International Women’s Day (March 8) with women being gifted small bouquets of mimosas, or picking up littles cakes decorated to look like a mimosa. I also love December 8th, The Immaculate Conception, which is also a big holiday in Italy. There is a parade through the city center, and the giant Christmas tree in Piazza Duomo is lit. Involving Christmas and Christmas lights, I of course, love it.

It’s the little things that bring spots of joy into the day!

If you’d like to read more about Italian Holidays, what they mean and how they might be celebrated, click here!

A mimosa tree

Parades All the Time

Going off of the holiday festivity above, I always loved going into the city center and stumbling upon crowds of people stopped to watch a procession or show. It felt like every time I went into the city there was some obscure holiday I had forgotten about, but that the Italians felt needed a parade, flags, and traditional Renaissance garb to celebrate. Seriously, so many parades, flag throwing, horses, drums and horns.

If there wasn’t a parade, then there was always something else to watch, like street performers. Never a dull moment!

Parade in front of the duomo on Befana (january 6th), where the wisemen go to see baby jesus

Very Good Wine for Very Good Prices

Of course a list about the good things in Italy couldn’t go by without a mention of wine, right??

Some of my favorite wines are Italian, not sure if I’m just most familiar with Italian wines or Italian wines really truly are superior. Either way, it’s a definite perk living in a country with excellent wine for affordable prices. Who sells wine for €2 a bottle?? Of course, I’m not saying that wine is worth buying, but still. €2. And then some really really nice wines, some excellent chiantis or Montepulcianos, for around €15? A Brunello for €20? I’m not complaining.

a selection of wines, olive oils, and balsamic vinegars at the mercato centrale

The All-You-Can-Eat Sushi

I’m not entirely sure why, but all of the sushi restaurants around Florence (and there are a good number) are always an all-you-can-eat formula. And honestly, it was one of the best things. While it means you might be paying more per person than your average night out in Florence, it’s absolutely worth it! Do you know how giddy I felt sitting down in Aji Tei (my favorite sushi place in Florence) and being able to order anything and everything I want, all for €30?? Yes. Very giddy. And not just sushi, but sushi cones, soups, desserts…only drinks excluded. Especially now, post-Covid and post-inflation, that feels like a steal. Especially especially since even at that time in the States that’s about what you’d pay for two rolls of sushi! Of course, at the time, this was still very much a splurge for us, birthday or anniversary dinner, maybe. For perspective, eating out in Florence can be as cheap as a €7 margherita pizza per person, or maybe a more “average” expenditure would be a plate of pasta in a ristorante for €15 per person. When that’s more the normal, maybe you can see where suddenly 2x or 4x the expense per person becomes a splurge. But oh, what a great concept. Endless rounds of sushi. Take me back.

the first of many orders of all-you-can-eat sushi at Aji tei

The Blossoming Jasmine in the Spring

I’m pretty sure it’s jasmine, anyway? All over Florence, beginning in March, all of those green hedges everywhere suddenly get thousands of white buds that bloom into these glorious little white flowers. Not only are they pretty, but you can smell them long before you see them!

I was never much a fan of artificial jasmine scents and perfumes growing up, but I guess that’s because they pale in comparison to the fresh, real flower. OH MY do they smell good. Do you like peonies? Or a David Austen rose? Then you would love jasmine. It rivals these, if not more pungent and beautiful. I could never get enough of it walking around Florence in the spring time!

hedges of jasmine

Mercati Everywhere

It seems that every weekend in Florence there is a different market, in a different piazza. And this is true! I actually found the schedule after so many years in Florence, it wasn’t random, ha! Some would pop up every second Sunday of the month, some were annual, some are daily. I loved always stumbling upon a new one and discovering new treasures!

Don’t forget of course, the staple mercati for food, Mercato Centrale and Mercato di Sant’Ambrogio for your daily produce!

the annual christmas market in piazza santa croce

Fresh Olive Oil Season

While Florence may not have had the most brilliant display of autumnal color-changing leaves, there were other signs of fall and things to get excited about. One of my favorites was when the olio nuovo would come out in October. The grocery stores would set up a special display for all of the many liters of the freshly produced olive oil, perfectly golden green. Unlike the olive oil produced for longer term storage that is kept in dark glass bottles to protect it, these were often bottled in clear glass to show off their pretty and vibrant golden hues, intended for immediate consumption and enjoyment. It was easy to find bottles that were “non filtrato” or unfiltered, for the most pure, unadulterated flavor. It was hard to find olio nuovo that was bad. It would only last for a short time, a month or so, before the olio nuovo would fade away and no longer be the olio nuovo, because, well, it was no longer new, It was just the olive oil now. It’s easy to take for granted having so many wonderful olive oils available, especially the spicy, fruity Tuscan oil I am so partial to. With a bit of scrounging I can find some decent olive oils and sometimes good ones here in the States, but the amount of forgettable and just plain bad oil is really sad. If ever you’re in Italy during the new oil season, be sure to visit an oil farm or just walk into any grocery store and look for the “olio nuovo” display and pick up any bottle!

Olio Nuovo at my local Coop supermercato