It’s something about the feel of fall in the air that turns me into a vicarious baker.
It’s all I want to do, to get into the kitchen and start baking all the banana breads, all the cinnamon rolls (of which I collect every single recipe but have yet to make from scratch) and whip out the recipe to my childhood favorite chocolate chip cookies.
Too bad I’m on a perennial diet. At least my daughter and all of her friends love me for my seasonal obsession.
My craving for baking is just one reason this month’s selection of food blogs I’m following now is leaning toward the baking and sweets style of food blogging, with a few totally healthy options thrown in.
5 Food Blogs You Should Be Following Too
Because I’m often asked about new food blogs I’ve discovered, who I’m reading now, and where to find inspiration for great recipes and beautiful food photography, I’m always excited to share a few food bloggers that are favorites in my blog reader. BTW, I use Feedly and Bloglovin’ and highly recommend them both for keeping up with your favorite bloggers latest inspiration.
If you missed them, check out past month’s lists of Food Blogs I’m Following Now.
Get April 2015’s list here.
Get December 2014’s list here.
Get September 2014’s list here.
Get May 2014′s list here.
Get April 2014′s list here.
Get March 2014′s list here.
Get February 2014′s list here.
And now, onto the show and this month’s list of bloggers who make me deliriously happy. And hungry. Here’s who I’m crushing on now.
“I am, by no means, an expert cook. Having a food blog is my way to share what I’m learning, cooking, and trying.”
I met Mary of the food blog The Kitchen Paper earlier this year at Indulge Conference, a blogging event held in her current home town of Portland. We didn’t get a lot of time to talk, but I felt an instant kindred spirit thanks to her eager smile and sparkling eyes that were even a shade higher than my gaze from my 5’10” vantage point. I felt we were spirit animals. Giraffes maybe? Something tall anyway. Who’s to know.
Since our first meeting, I’ve become a die hard fan of Mary’s work. It seems that each and every time I gaze through my list of blogs I follow through Feedly, her posts beckon me first. And like every good student, I follow.
While there’s a fair amount of sweets on her site, Mary doesn’t ignore the savory side of things. Her recipes all lean toward the healthier side with a touch of indulgence to keep things interesting and while vegetarians will swoon (jus take a look at this!) she’s not averse to sharing a scrumptious steak taco, too. She’s also adept at creating gluten-free recipes for those in need.
When she’s not in the kitchen, Mary doesn not sit still much. She’s an avid traveler (Iceland, Hawaii, Bali and Scotland and just in the past year) and even took a hiatus from “real life” for an extended stay with her husband in Vietnam, documented all here. And while Mary is a self-described sweet lover, she keeps her form fine with some super impressive and ultra limber yoga style you can see on her Instagram feed. This girl is for real!
Don’t Miss: Mary recently wrote her first cookbook Nut Butters: 30 Nut Butter Recipes and Creative Ways to Use Them. You can get it here.
Coconut Zucchini Bread
Sure, there seems to be a plethora of quick breads hitting the www for fall, but this is one not to be missed. Look at that loaf! Get the recipe.
Paprika Chicken and Spinach with White Wine Butter Thyme Sauce
This is a Simple 7. Just seven ingredients make up a stunning chicken dinner that’s a total winner every night of the week. Get the recipe.
Jalapeño Zucchini Fritters
A little spice adds to this bountiful crop of zucchini bites. Get the recipe.
See more of The Kitchen Paper here.
“Four years ago I began to have health issues that were causing severe inflammation, skin rashes, and auto-immune reactions that led to the diagnosis of a gluten allergy…Learning to take care of myself has been such a process.”
Meeting someone in person really puts the gears in motion for me. While I’d been a fan of Amanda’s work for a while, it was watching her work a room at this year’s IACP conference that made me realize this girl is a serious pro. No matter who she came in contact with, it was always with a smile, while she asked questions about yourself that made you feel you were the only one in the room.
Can you tell my love language is words of affirmation?
Making her presence all the more inspiring is her health story and how she battles her auto-immune disorder by eating whole, organic foods that are unprocessed and gluten-free. It’s not always easy, and is more often a struggle to figure out the balance, but she’s turned her health challenges around thanks to trial and error, and that’s what feeds her healthy state of mind.
Because this is her way of life, she’s a proud cheerleader and passionate advocate of whole food producers, both local and world wide. This girl is smart, and not only walks the walk but can talk the talk. Global initiatives. The latest studies. Who’s who in the much larger food arena than most of us realize. Amanda makes it her job to know.
On Heartbeet Kitchen, Amanda’s recipe index outlines the dietary protocol for each recipe. Autoimmune? Check. Gluten-free? Check. Dairy-free? Nut-free? Check and check. But these tags don’t mean there’s any skimp on flavor. Her recipes are attractive to even those of us who are able to consume just about anything that shouldn’t go down the garbage disposal.
Proteins, lots of fresh vegetables and of course, SWEETS! All delivered in a calming, lyrical style that puts me totally at ease. I wish they could bottle Amanda’s demeanor, I could use some of what she’s got. (Not grammatically correct, but it’s so much more effective!)
Don’t miss: Amanda’s Instagram feed is one of my favorites to swipe my finger through. Her eye for design, simplicity and heart shows through in every post. I just can’t get enough.
Stacked Beet Salad with Crispy Shallots and Herb-Infused Oil
This salad puts the beet into Heartbeet Kitchen. Get the recipe.
Juicy Shredded Cuban Pulled Pork
Amanda’s goal is to cook once, eat 5X. This pork puts her philosophy to work in the most delicious way with leftovers for Rainbow Lentil Bowls, and more. Get the recipe.
Raspberry Rhubarb Crumble Bars
Gluten-free and vegan, this dessert isn’t missing a thing. Get the recipe.
See more of Heartbeet Kitchen here.
“I absolutely do eat dessert every day (in moderation). I balance out the sweets with healthy plant-based meals and am active every day (running is my favorite!).”
Laura’s blog is all sweets. Literally. The name Tutti-Dolci translated from Italian is All Sweets. This blog is for the serious sweet tooth, and nobody in between.
From the get-go, you know what you’re going to get on Tutti-Dolci, and what you won’t. You won’t find rambling stories about her day, or her cat’s day for that matter. What you will find is a whole lot of sweet goodness.
Obviously Laura is focused. Obsessed even. Blogging since 2010, she finds and delivers sweet inspiration with each recipe she posts. She’s not flirting with anything other than sweets by sneaking a dabble of sausage into her muffins or turkey lurking in her pies. Nope. She has stayed true to her mission of delivering homemade, from scratch desserts and hasn’t wavered yet.
Even more than the sheer number of dessert recipes she’s created, I’m amazed at her expert food styling that makes each recipe she photographs look distinctive from the rest and yet gels together as a group. As a brand. As her signature look.
I mean, there are only so many ways to show a cut brownie (with bourbon!). And then photograph it. And still make it look absolutely craveable. Every. Single. Time.
Which begs to question: What do her neighbors think? I think they’re very, very happy when leftover goodies arrive.
Don’t miss: What goes better with chocolate, than kitties? Laura’s cat has her own Instagram account. Awww, how purrrty. Meow!
My mom’s friend Mary makes these every year for Christmas. I always ask my mom to get me the recipe. Now I have Laura’s. Get the recipe.
Berry Cream Scones
Want to make all the neighbors jealous? Bake these scones, open the window and doors, then see who casually drops-in for a bite. Get the recipe.
Easiest Chocolate Cupcakes
It only takes 2 bowls and zero mixer to whip up these cupcakes in less than an hour. Easy, yes! And with ALL the sprinkles. Get the recipe.
See more of Tutti-Dolci here.
“When I was young, my mom taught me the unparalleled pleasure of homemade baked goods…The idea of a recipe is utterly preposterous when you don’t yet know how to read; my mom was a magician and I wanted to be just like her.”
What do you get when you take a theatre major turned PhD achieving mathematician who’s been uprooted to San Francisco’s plentiful resources of fresh and accessible seasonal ingredients? Duh! The answer is a stylistic, mostly gluten-free food blogger.
Meet Sarah, the product of a combustion of seemingly disparate interests that has somehow produced one of my favorite food bloggers and destination of mine on the www.
Like most of the blogs I fancy, Snixy Kitchen focuses on whole ingredients to create cooking from scratch meals with a twist on the classics. In the past year, Sarah has hit her stride as a storyteller through her pictures, but more impressively with her witty conversation and musings that are far from trite, but totally engaging. You’ll find she is just as compelled to share a story of how fire ants and boozy floats relate to one another (remember, disparate?) as she is to share her disdain for a waiter who didn’t fully understand her loathing of cilantro. And let’s not forget the blue cheese either.
With the recent news that she is expecting her first child and has a bun in the oven (move over Rizzo), Sarah will have a lot more to share over the coming months, and I’m betting her cravings will be keeping us all satisfied.
Don’t miss: Sarah isn’t the only go-getter in the family, she attracted a mate that carries the same gene too. His recent innovative lunch box that holds both cold and hot food will be available in January 2016. Discover more and order yours here.
Tomato Eggplant Stew Over Parmesan Polenta
Micro arugula (a far cry from cilantro) adorns this earthy and fully fall vegetarian dinner. Get the recipe.
Sesame Ginger Miso Cucumber Salad
Nutty with just a bit of spice, this salad is as cool as a cucumber. Get the recipe.
Gluten Free Apricot Cobbler with Buttermilk Biscuits
See more of Snixy Kitchen here.
“As I became more and more involved in restaurants, I realized that the constant grind, hours, and general culture of the restaurant industry was wearing on me. I loved food, and I loved serving food to others, but knew there could be another way to do so.”
Rounding out my craving for fall flavors is another blog that’s curing that dogged sweet tooth of mine. And in turn, it’s making my kitchen a smelling success. And with my current brownie obsession, that spells happiness at our house.
Broma Bakery‘s recipe list weighs heavy on my mind, no matter what time of year, but with curdling leaves barely clinging to the trees and the crisp bite that signals the end of warmer weather, in the air puts me in the mood to huddle up in the kitchen and dig for my pie weights and pastry liners.
Sarah’s blog doesn’t leave much, if anything, off the dessert menu. Cakes, pies, muffins, ice creams, and brownies are all front and center with a few hidden gems of savory soups and sides that shouldn’t be missed.
That’s the proof in the pudding that her tagline, “Indulgence at 350°F” is perfectly suited to this baker.
Don’t miss: Sarah’s love of photography is meant to be shared! This is where she shares her photography resources including what’s in her camera bags, photo editing tricks and more.
Nutella Swirled Pumpkin Bread
‘Tis the season for pumpkin bread. And the only thing that makes pumpkin bread better is a swirly dose of chocolate. Get the recipe.
Bourbon Chocolate Pecan Pie Bars
My husband is a die hard pecan pie fan. I’m a die hard chocolate fan. I’d say this is our dessert union. Get the recipe.
Blueberry Basil French Toast Cups
Juicy berry get their due with a drizzle of maple flavored icing.
See more of Broma Bakery here.
Next week I’ll be back with my regularly scheduled Friday Faves link loves. Until then, make it a great weekend friends, and cook something good.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.