Is bacon still cool?

Bacon’s always cool, right?

I feel like I can’t keep up with the trends anymore. I’m getting old.

Years ago I told you guys about the time I made those awesome bacon cookies for a football party and none of our guests were brave enough to try them until they saw someone else eat one first. (There wasn’t a cookie left at the end of the night, for the record.)

I don’t understand that reaction. It’s BACON.

If I see something with bacon in it, I want it. I want 10 of them. Because, duh, bacon.

I made these shortcakes and I’m almost positive I’ll get at least 4 “EWWW!” comments but you guys, they are so good. There’s bacon in the cakes and then you make a sauce of caramel, sliced bananas, and more bacon. And then you top it off with peanut butter whipped cream.

Which btw, peanut butter whipped cream? Quite possible the greatest thing on earth. I feel like I had that exact reaction the first time I made peanut butter cream cheese frosting so I don’t know why it took me so long to make peanut butter whipped cream. But it is perfection. Now that I know this, I probably won’t be fitting in my ball dress come December.

You should make these. And when your friends walk in and say “Ewww, bacon shortcakes?” just eat them all yourself. It’ll be more fun that way anyway.

Click for the full recipe


Happy almost Friday!

First up, I have to apologize for my blog being down most of yesterday and the day before. I have to tell you, a blog going down is one of the most annoying things that can happen to a blogger. You are completely at the mercy of your host. So if you went searching for a dinner recipe and couldn’t load the blog, I’m sorry.

Secondly, this smoothie!

My kids have been sick for the last week and a half or so. None of them have been eating much since their throats are bothering them so I started making smoothies for them. This Almond Avo-Nana Smoothie is one of my favorite smoothies and I know it sounds very strange but it is absolutely delicious. You can’t even taste the avocado! And instead of a nut butter, you add almond meal so you still get the good fats and protein but without added sugar that peanut butter or almond butter typically has.

My 4 year old is currently obsessed with the smoothie and asks for it at least once a day.

One year ago: Caramel Crown Coffeecake
Two years ago: Chicken Lettuce Wraps
Four years ago: Mango Avocado Salsa

Almond Avo-Nana Smoothie

1 - 2 servings

from The 21 Day Sugar Detox


1 cup unsweetened almond milk
1/4 avocado
1 medium-sized banana
1/4 teaspoon cinnamon
2 tablespoons almond meal
handful of ice


  1. Place all ingredients in a blender and blend until smooth. Serve immediately.


Man, I am ready for the weekend. How ’bout you?

It has been nonstop for us this week and thankfully school lets out early tomorrow for MANDATORY ACTIVITY DAY! Woooo! I really can’t complain much about living on an Army post. I keep telling myself that I just have to get through today and then it’s all downhill to the weekend.

The highlight of my week was this Caramel Apple Crisp Pizza. I wanted something quick and easy to make for a special afterschool snack but I had no idea that it would be such a hit. There wasn’t a single piece left at the end of the day. 

My favorite part of any fruity pie-type dessert is the crust/crumble/crisp/whatever so to have crust plus crisp in one dish? Heaven! I’m kind of obsessed with this recipe now and I can’t stop thinking about it. The good news is that the pie crust I bought comes in packs of 2. The bad news is that it comes in packs of 2.

If I’m up 5 pounds by next week, you’ll know why.

One year ago: Honeycrisp Apple Sangria
Two years ago: Pumpkin Cream Cheese Muffins
Three years ago: Fig and Walnut Biscotti
Four years ago: Maple Twists

Caramel Apple Crisp Pizza


1 refrigerated pie crust
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
4 medium apples, peeled and diced into 1/4 inch pieces
For the topping:
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup butter, softened
For the drizzle?
1/2 cup caramel topping


  1. Preheat oven to 350F. Spray a pizza pan with oil.
  2. Place pie crust on the pan and fold under edges to give the pizza a bit of a raised crust.
  3. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss.
  4. Arrange the apples in a single layer over the pie crust to completely cover it.
  5. To make the topping, combine the flour, brown sugar, oats, and cinnamon in a bowl. Use a pastry cutter or your fingers to mix the butter into the flour until the butter is in pea-sized pieces. Sprinkle over the apples.
  6. Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices.


It’s been a year since Nicole and I started this Thirsty Thursday thing. Crazy, right? We’ve thrown around ideas of what to do next – do we continue with drinks? Switch to something else? Stop completely? We’re still trying to figure it out.

Our final theme was apples! I am officially obsessed with honeycrisps right now and just about cried when I couldn’t find any yesterday. It’s so hard to go from honeycrisp to the regular ol’ red delicious!

I made a caramel apple cider because it’s one of my absolute favorite Starbucks drinks ever. And the homemade version is even better since you can use real cider instead of apple juice like Starbucks does. Plus you can be like me and put half a container of Cool Whip on top.

What’s the only thing that’s better than hot apple cider? Frozen apple cider! Check out Nicole’s Apple Cider Floats!

Two years ago: Pumpkin Crunch Cake
Three years ago: Pizza Spaghetti
Four years ago: Lima Bean Dip

Caramel Apple Cider


1 tablespoon caramel sauce, plus more for drizzling
1 1/2 cups apple cider
whipped cream


  1. Put tablespoon of caramel in a coffee mug. Set aside.
  2. In a small pot, heat apple cider over high heat until apple cider is at desired temperature. Pour into mug, over the caramel. Stir to melt caramel.
  3. Top with whipped cream and a caramel drizzle.


Many apologies for being absent lately. I’m sure I mentioned that my husband has been in and out of the field all month and every time he comes home, we all get sick. And by “we all” I mean the baby and I. Because that’s just the kind of luck we have.

I figured I’d update you on the exciting things that have happened since my last post. Most of it is about the dogs. You’re welcome.

  • Clementine got her hair cut on Tuesday and Penelope did not recognize her. She wouldn’t let the imposter-Clem near their food for days. (If you’re new here, this is Clementine and this is Penelope.)
  • I bought my first ever jar of Nutella on Wednesday and it was gone by Friday night. Funny thing is, I’ve never bought it before because I “don’t like” chocolate and was convinced that I would hate Nutella.
  • Nicole made a S’Mores Frappe to commemorate the one year anniversary of S’Mores Week. I was supposed to make a S’Mores Shake but I was sick and then, umm… I ate all the Nutella that I bought for it.
  • The other day, on the way to the dog park, Clementine jumped out the window of the car. Now, I’m a responsible pet owner mom and I only open the windows halfway because I knew she would try that one day but she is craftier than I thought and now she’s not allowed to hang her face out the window. Thank goodness I’m also a strict speed limit follower and was only going 30 MPH. And double thank goodness that it was the weekend so the streets on post were dead. Because you know she just stood in the middle of the street after she did it.

That’s basically it.

My life is so exciting.

In unrelated news, I am in full-on fall mode. I’m checking the mountains every day for snow. I’m checking out Halloween costumes. I am ready. I definitely plan on holding off on pumpkin until the Annual Food Bloggers Must Post Pumpkin Recipes Day (October 1) but I figured it’s never too early for apples!

This is a fun crumble that’s cooked in the slow cooker in less than 3 hours. Apples and caramel and oats… all the good stuff. The crumble topping doesn’t get crunchy as it would in the oven but for a super simple dessert, you can’t really complain.

One year ago: Baked S’mores Doughnuts
Two years ago: Honey Sesame Pork Loin
Three years ago: Ice Cream Cone Cupcakes

Slow Cooker Caramel Apple Crumble


For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract


  1. In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
  2. Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
  3. Turn off heat and let sit, covered, for one hour to let the caramel thicken.