The Little Things Newsletter #387 – Life, laughter, and lots of great food!

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Welcome to the weekend, my friends! Our visit with family this week was wonderful and my brother and I made it out to walk as often as we were able. The fall colors are at their best these days and I can’t get enough of them.

Has the weather finally cooled off where you are? Ohio has been fabulously chilly all week, however, I’m headed back to Phoenix tonight. I’m really not looking forward to 100 degrees again! (Although it is supposed to cool off beautifully there later in the week. My fingers are crossed that the promised rain will actually arrive while I’m in the valley.)

ON THE BLOGS this week: Flavorful and tender marinated boneless skinless chicken thighs can be cooked on the grill or baked in the oven. We eat a great deal of chicken in this house and this is one of my favorite ways to cook boneless skinless thighs in the oven.

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In this hummus-inspired dip, roasted cauliflower takes the place of chickpeas making it a low-carb, full-flavored spread. A whole head of garlic roasts with the cauliflower, adding an irresistible caramelized sweetness to this cauliflower hummus.

It takes just 15 minutes and a few simple seasonings to air fry frozen broccoli and cauliflower into irresistibly crispy and delicious bites! I’ve been making this and snacking on it in the afternoon for weeks.

Zucchini Cobbler. Zucchini??? Cobbler? YES. You read that right and you should definitely keep reading. It turns out that zucchini cobbler tastes a whole lot like apple cobbler, my friends. I didn’t believe it either – until I tasted it.

Creamy peanut butter is blended with ripe bananas to make these peanut butter banana pancakes, resulting in a rich, nutty sweetness with a hint of banana throughout each fluffy, golden pancake.

These coconut chocolate chip cookies are loaded with both white and dark chocolate, in addition to a good amount of coconut. They are delicious warm from the oven and every bit as fantastic two days later.

Oatmeal cream pie ice cream starts as a creamy vanilla ice cream with hints of brown sugar and cinnamon, and then it is generously filled with pieces of oatmeal cream pie cookies.

This one-bowl praline cake is almost ridiculously simple, yet it delivers the perfect balance of moist, tender buttermilk cake and the irresistible chewy crunch of caramelized pralines. You just might find yourself going back for “one more sliver of cake” throughout the day.

My FAVORITE THINGS this week are my new walking and bicycling gloves. I’m really loving them. They’re thin enough to be very comfortable, lined and warm without being hot, and I’m able to use my phone without any difficulty. At this price, I wasn’t expecting anything amazing, but I’ve been pleasantly surprised.

What I’m READING: Shepherds Abiding by Jan Karon. This is book 8 in the Mitford series and though I’ve read them all before, they’re always worth reading again. I adore pretty much anything Christmas-themed, so naturally this book is among my favorites. The character development throughout this series is some of the best I’ve read and the entire cast of characters grows on you until they feel like friends.

Even though I walk through the valley of the shadow of death, I will fear no evil, for you are with me; your rod and your staff, they comfort me.” Psalm 23:4 ESV

Wishing you a beautiful week full of little things that make you smile!


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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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