Clam Pie

Clam pie exists in a realm of pizza that I never knew existed and considering my love of creatures of the sea, I can't believe I've never travelled there before. While out of town a few weeks ago, Mark and I were enlightened by this delightfully different pizza topping combo and we promptly recreated it. In the spirit of Pizza Friday, and in the spirit of giving, I'm sharing this recipe with you today!

If seafood isn't your thing, this pizza probably isn't for you, but dare I say seafood haters might be surprised at their first bite. Broccoli may seem like the odd man out in this toppings bunch but I assure you, it works with the clams in all of the right ways. This may have a permanent position on our Friday night pizza line up. 

Don't knock it until you try it. 

Clam Pie

Neapolitan pizza dough

1 can minced clams 

4-5 cloves fresh garlic, minced

Broccoli crown, finely chopped

Olive oil

Shredded mozzarella cheese

Grated pecorino romano cheese

Preheat oven and pizza stone to 500 degrees.

In a small saute pan, add 2-3 Tablespoons of olive oil. Add garlic and saute until soft and fragrant on medium heat, about 3-5 minutes. 

Pour garlic and olive oil mixture into a medium bowl with the clams and broccoli. Season with salt and pepper. 

Sprinkle a thin layer of mozzarella cheese on the pizza dough. Spread clam mixture evenly on top. Sprinkle another thin layer of mozzarella on top, followed by a thin layer of grated pecorino romano cheese. Bake for 8 minutes. 

Chatbooks, I Love You

Instagram is my favorite social media platform and it's really the only place that I post pictures these days. But what is the point of posting daily snapshots and memories if you don't ever get them printed!? Don't let your pictures sit in the clouds forever. There is something so special about tangible memory books to look through for years to come. 

I recently came across Chatbooks via an Instagram post from someone I follow, and I am hooked! I simply downloaded the free app on my phone, synced my Instagram account Chatbooks automatically compiled several books full of my entire Instagram history- including captions. I went through and deleted the ones I didn't want and ended up with seven 60-page books filled with moments that make me smile. Each book was $6, which is an excellent value! My books arrived in less than a week and they are all so cute. The quality is great and I can't wait to keep adding to my collection. I'm trying my hardest not to overgram, but with this easy method of printing and binding, it's so hard not to Instagram ALL THE THINGS. 

Chatbooks also offers features to create custom books and hashtag books. Additionally, you can invite others to a book and collaborate together. I'm loving everything about this app. 

Use this code below to get your first Instagram Chatbook free! 

NOTE: This post is NOT sponsored. I just love Chatbooks so much and wanted to share! 

{What Will Ate} Apricot Oat Cakes

Healthy snacking is just as important for our little people as it is for us! I like to keep a variety of things on hand for Will to snack on. These little oat cakes are made with wholesome ingredients and are perfect for tiny hands. Will has been snacking on these this week and loves them. They also make a great pre or post run snack for me which is even better. I omitted the butter and used organic butter infused olive oil from Pour Olive which was a genius and much healthier swap. 

This recipe is another gem from my favorite baby cookbook, Cooking For Baby. The apricots are so delicious, but you could really mix in any of your favorite dried fruits. The coconut adds to the substance and texture of the cakes, so I wouldn't leave that out. If you do, just add two extra tablespoons of oats. 

Apricot Oak Cakes
recipe from Cooking for Baby

Coconut oil cooking spray
Organic old-fashioned rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
2 Tbsp. olive oil
1 Tbsp. honey
3 Tbsp. finely chopped dried apricots
2 Tbsp. shredded unsweetened coconut
1 cup water, heated

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper or aluminum foil and spray with oil.

In a mixing bowl, combine oats, cinnamon, baking soda and salt. Make a small well in the center and add the olive oil and honey. Using a rubber spatula, combine until all oats are coated. Mix in apricots and coconut.

Heat 1 cup of water on the stove until just before it begins to boil. Add hot water to the oat mixture 2 Tablespoons at a time, stirring after each addition with a rubber spatula. Oats will become wet and sticky. With wet hands, mix oat dough one final time. The dough will be sticky, but not firm. 

Using two large spoons, scoop and drop dough onto baking sheets. Shape into 2-inch round flat cakes. Bake oatcakes until edges turn golden brown and centers are firm and not sticky, about 15 minutes. Transfer to a wire rack and let cool. Store oatcakes in an airtight container at room temperature for up to three days or freeze for up to 3 months.

Beer Tasting with Noda Brewing Company

Last night, we had the pleasure of attending a beer tasting hosted by our best family friends and one of my favorite local breweries, Noda Brewing Company. These beers are some of the best to order when we go out to our favorite local spots. Most recently, Noda's pumpkin beer, Gordgeous, stole my heart. I had it served with a cinnamon and brown sugared rim and can't get enough.

Last night's tasting featured six of Noda's beers, all paired with different cheeses and chocolates. I've done plenty of wine tastings but never a beer tasting. This was so much fun and I learned so much about the different beers that we tried as well as beer in general. My favorite? A chocolate coconut porter called Coco Loco. Over the past couple of years, I have grown to love darker beers so I am not surprised that this was my favorite! The actual Coco Loco that we tasted had just been canned two days prior!

If you're local, check out Noda Brewing at local restaurants, retail spots like Whole Foods or Fresh Market and take a trip to the brewery! Skip the shopping on Black Friday and drink beer instead! Noda's Christmas brew, Santa Baby, debuts at noon.

Friendsgiving, Volume 3

If you are not celebrating Friendsgiving, you are missing out. In a big way. 

It is one of my favorite traditions and although this was the third year that our close group of friends celebrated together, this is the first year that Mark and I were able to join- with little Will in tow! He was our official mascot. 

I love, love, love this tradition and it is a true blessing to have such wonderful people in our lives. 

Our meal this year was stellar and everyone contributed something delicious. Our meal was complete with perfectly smoked turkey breast, sausage stuffing, butternut squash mac and cheese and plenty of other deliciously different sides. We even had a signature cocktail and plenty of Pumpking!

I made a batch of my favorite cranberry sauce, and this incredible Brussels Sprouts Salad with Hot Bacon Dressing from the Thanksgiving issue of Southern Living. If you like brussels sprouts, MAKE THIS SALAD. And if you don't like them...well...make it anyways. I'm convinced that if you don't like brussels sprouts, you just haven't had them prepared in a tasty way. This salad is sure to shake up your Thanksgiving table.

It was a wonderful afternoon spent with so many of our favorite people. Cheers to the holidays, cheers to 2014 and cheers to friends who feel like family. 

Similar Recipe Links:

Autumn Cocktail (try this Bourbon Apple Cider Cocktail)

Butternut Squash + Apple Soup (this Apple- Butternut Squash soup from Martha looks yummy and with the addition of a jalapeno, has a little spice!)

Cranberry Sauce

Sausage Stuffing (this Spinach, Fennel + Sausage Stuffing with Toasted Brioche looks divine!)

Butternut Squash Mac and Cheese

Roasted Potatoes (this Crispy Potato Roast is gorgeous and delicious. Again, thanks Martha)

Green Bean Casserole

Kale Salad (try this Kale + Pomegranate Salad)

Brussels Sprouts Salad with Hot Bacon Dressing

Gluten Free Apple Pie with Cinnamon Streusel Topping

Cranberry Sauce with Lemon + Orange

Cranberry sauce has always been one of my favorite parts of our Thanksgiving meal. I always reserve a little spot right next to my turkey and although those two are supposed to be eaten together, I prefer to eat my cranberry sauce by itself, straight from a spoon. In fact, when I was in college, my dad would send me back to school with a couple of containers to hold me over until Christmas break! I can't get enough of this stuff. Just this morning, I mixed a tablespoon into Will's plain Greek yogurt and he was in love, too! 

This recipe comes from my family's kitchen (thanks, Dad) and is simple and delicious. This is my very favorite kind of cranberry sauce! The best part is the ever so thin slices of orange and lemon rind that are sweet and citrusy after being cooked in the sauce. I could eat a whole bowl of the sweet, cranberry flavored orange and lemon rind all by themselves. Double the recipe to keep this brightly flavored cranberry sauce on hand throughout the entire holiday season! 

Cranberry Sauce with Lemon + Orange

4 cups fresh cranberries

1 cup white sugar

1 cup brown sugar

1 sliced lemon

1 sliced orange

1.5 cups water

In a large, heavy bottom pot on medium heat, combine water, white sugar and brown sugar. When mixture is warm and sugars begin to dissolve, add cranberries, lemons and oranges. The cranberries will begin to pop and the sauce will start to bubble. Let the sauce simmer for 20-30 minutes (the longer it cooks, the thicker it will become once it's chilled), stirring occasionally. Remove from heat and cover. Store in airtight glass containers in the refrigerator. 

Trick or Treat 2014!

Say hello to our little mini marathoner! It was the perfect costume for our little guy to sport on Halloween as we kicked off our marathon/half marathon weekend. We practiced wearing the sweat band all around the house during Halloween week to prep for the big day! 

Our neighborhood has the best little Halloween parade every year and Will cruised in his wagon as we walked along the streets. 

Hope everyone had a happy, happy Halloween!