The Little Things Newsletter #498 – Life, laughter, and lots of great food!

Web Admin 0 4 Article rating: No rating

December 6, 2025

Welcome to the weekend, my friends! It’s a chilly one here in Ohio. I have pipes that tend to freeze here in my studio, so we’ve had faucets going on a slow drip for days (yes, that’s really a thing, friends in Phoenix) and I’m grateful to know to do this now after the first few years of frozen pipes. 

Anyone with a different solution? Feel free to message me, we’ve had plumbers look at the situation and basically shrug or tell us it’s just an old house, so I think we’re probably stuck with this method. At least the pipes don’t freeze if we leave the faucets dripping when we have single digit temps. Weird way to start the newsletter, I know, but I’m hoping someone might have a creative solution we might not have tried!

ON THE BLOGS THIS WEEK: Whenever the temperature dips and soup season arrives, I find myself using my crockpot even more than usual more. I am convinced that this slow cooker white chicken chili is the reason crockpots exist. No stress. Just tender chicken, hearty beans, spicy chile, and a house that smells divine.

When it comes to dinners that are lightning fast but still feel luxurious, baked pesto salmon is the way to go. Topped with a homemade parsley pesto with crunchy pine nuts, this dinner takes just 20 minutes from start to finish!

Store-bought puff pastry just might be the ultimate kitchen hack. No more rolling butter and dough and waiting. Just an easy solution for the flaky, buttery crust we all crave. And, this elegant chicken pot pie with puff pastry puts it to good use, covering a savory filling that is loaded with tender chicken, hearty vegetables, and a creamy sauce.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad with a tangy sweet dressing. The salad is a delightful balance of flavors and textures, making it one of my favorites to share with friends.

Creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips? Stop talking, I’m already interested! But, combine them in a no-bake cookie recipe? Oh, yeah. Sign me up. These unbelievably good avalanche cookies are ready to eat in just 10 minutes.

Decadent fudgy mint brownies are topped with a peppermint buttercream frosting and a heavenly dark chocolate ganache. I may be biased, but you won’t find a better brownie recipe out there. And, bonus? They’re way easier to make than they look!

There’s something gleefully unrestrained about turning a drink as comforting as horchata into ice cream. You still get the sweet, creamy flavors of cinnamon and vanilla in horchata

Read more

Antipasto Italian Focaccia Recipe

Web Admin 0 4 Article rating: No rating
a baked loaf of antipasto focaccia bread topped with sliced green olives, chopped meats, sundried tomatoes and herbs

Our Antipasto Italian Focaccia Recipe is the ultimate way to use up leftover charcuterie ingredients for the most delicious and easy bread recipe! You’re going to love the salty, chewy crust, tender crumb and those meaty toppings!

I was on a phone call with an important business colleague who knows his stuff. I casually mentioned that we were working on both a focaccia bread and pasta recipe that helps to use up the leftovers from a charcuterie board or antipasto board. He immediately chimed in that he loves charcuterie and is often stuck in the same dilemma; what do I do with all of this stuff?!

Why I Love Antipasto Focaccia Bread

I’m the queen of “recreate it.” I don’t love when we make something that needs a very special ingredient or a bunch of things that I just need a little of but you have no choice but to buy a lot.

I LOVE this focaccia bread because not only does it use up leftovers, but it’s also so satisfying! In fact, because of the meats and olives, it’s a hearty bread that can totally count as a main dish at dinner. It’s like pizza!

Recipe Tip

I’m a huge fan of dipping bread. This bread is perfect to serve with a little bowl of olive oil and a drizzle of balsamic vinegar!

Want to up the game? Dip in warmed pizza or spaghetti sauce. IT’S SO GOOD!

Ingredients for Antipasto Focaccia Bread

  • Flour: Adds structure and the base of our bread.
  • Water: Essential to get that yeast going and make the bread.
  • Salt: While many Italian breads skip the salt, like in Florence, I never do.
  • Sugar: Helps the yeast rise and balances the acid and salt of this dish.
  • Yeast: Get that bread rising and fluffy.
  • Meats: Grab any combination you love on a normal antipasto platter.
  • Olives: We love a mixture from kalamata to black.
  • Tomatoes: Try using fresh and sun dried for more texture and flavor.
  • Peppers: We love a touch of smokiness from a roasted red pepper.
  • Artichokes: Adds a little brine and acid to the bread.

How to Make Antipasto Focaccia Bread

  1. Stir: Make the bread by simply stirring together the flour, salt, sugar and water.
  2. Refrigerate: Let this bread dough sit overnight in the fridge for enhanced flavor and texture.
  3. Chop: Chop all of your ingredients to the same size so nothing cooks more than the ingredient next to it.
  4. Dock the Bread
Read more

Horchata Ice Cream

Web Admin 0 4 Article rating: No rating

There’s something gleefully unrestrained about turning a drink as comforting as horchata into ice cream. You still get the sweet, creamy flavors of cinnamon and vanilla in Horchata Ice Cream. But, let me tell you, it’s twice as luscious as an indulgent dessert.

A horizontal close up of luscious white ice cream in a small grey bowl on a wooden tabletop.

Horchata Ice Cream

I was introduced to horchata at a young age because it was (and still is) my older sister’s favorite drink. Every time I travel with my sisters, we make sure to stop and grab some horchata for her wherever we arrive. It’s a tradition.

This is the same sister who shared her intense love of mangoes with me. So, I can say that she’s at least partially responsible for my mango ice cream, too. It reminds me of so many ways that I have been influenced by my siblings, and I am grateful.

When I first played with the idea of making a horchata ice cream flavor, I wasn’t really chasing the exact flavors. I wanted to nail the excitement of being a kid when my big sister would wink at me and then share a sip of her drink. It didn’t matter what was in the glass, it was pure joy to be trusted to drink it with her.

Rice Ice Cream

Flavor-wise, this ice cream is beautifully layered. Horchata is a sweet, spiced rice drink, and this ice cream mimics that. Warm notes of cinnamon hit you right away, while the vanilla remains subtle. The rice is more of an undertone throughout each bite. It’s there, but it’s not the thing that draws your focus.

If you make it with RumChata, the liqueur adds a wonderful element to the ice cream. It begins very sweet, almost hiding in the ice cream. As the ice cream melts in your mouth, the alcohol emerges and becomes more dominant toward the end of each bite. It’s an incredible experience. So, be sure to savor each spoonful.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

A freezer safe container of ice cream with an ice cream scoop in it is placed in the foreground of this image. Behind it, there is a labeled bottle of Rumchata liqueur.Read more

Hot Cocoa Overnight Oats

Web Admin 0 4 Article rating: No rating
a small glass cup full of hot cocoa overnight oats topped with whipped cream and sprinkled with mini chocolate chips

Our easy overnight oats recipe only needs 2 ingredients, oats and chocolate milk! A healthy and simple breakfast for busy mornings when you’re in a hurry. Eat it warmed up or straight out of the fridge!

Breakfast Rut

I’m kind of in a meal funk lately. Dinners aren’t the problem though. It’s breakfast and lunch. Which is actually unfair because I’ve always loved breakfast! As a kid I loved something as simple as Cheerios (with more sugar than I care to admit) or as complex as omelets, french toast or muffins.

Nowadays I tend to rotate between eggs, cottage cheese with toppings (see my high protein Cottage Cheese Bowl, or Savory Oats which are a major favorite) protein shakes, or simply avocado toast. But lately…

Lately nothing sounds good and nothing satisfies me.

Anyone else in a rut?

On a whim I threw together these Hot Cocoa Overnight Oats made with a limited edition TruMoo Chocolate Marshmallow chocolate milk and we ended up making them multiple times in a week!

What are Overnight Oats?

Overnight oats are a no-cook breakfast made by soaking raw rolled oats in a liquid, like milk or yogurt, in the refrigerator overnight. The soaking process softens the oats, creating a creamy, chilled dish similar to a pudding or porridge that can be eaten cold in the morning without any cooking. You can also give them a quick zap in the microwave if cold oatmeal isn’t your vibe. They are healthy make-ahead breakfast that are totally customizable to whatever your family loves.

Ingredients You’ll Need

You only need 2 ingredients for this easy overnight oats recipes!

  • Chocolate Milk: Adds rich cocoa flavor and sweetness while making the oats extra creamy.
  • Old Fashioned Oats: Soak up the milk perfectly for a soft, creamy texture that’s never mushy.

How to Make Chocolate Overnight Oats

  1. Combine: Add the milk and oats to a mixing bowl and stir to combine.
  2. Divide into Servings: Spoon into the containers you plan to use.
  3. Refrigerate: Store in the fridge overnight. They will be ready to eat in the morning.
  4. Garnish (Optional): Top with whipped topping, marshmallows and mini chocolate chips the next morning. Serve warm or cold. Feel free to stir in other add-ins! See section below.

Reader Fave Add-ins & Flavor Combos

If you need some more ideas for mix-ins or other flavors, here

Read more

Bakery Style Chewy Peanut Butter Cookies Recipe

Web Admin 0 5 Article rating: No rating
a photo of a large bakery style peanut butter cookie with chopped peanuts sprinkled on top

Looking for the perfect bakery style peanut butter cookies recipe? Look no further! This recipe guarantees the most delicious and chewy cookies that are sure to satisfy your sweet tooth.

We all know and love the classic peanut butter cookies recipe with the criss-cross pattern on top that you make with a fork, but these are not those! No offense to those! I love them! But these are giant bakery style cookies that are soft and chewy and loaded with peanut butter flavor!

We use the pan-banging method (perfected by Sarah Kieffer), which I’ll explain more below. This gives the cookies a crispy outer edge and a soft and chewy center.

Ingredients for the BEST Peanut Butter Cookies

Gather all your typical cookie ingredients and some creamy butter and you’re ready for making these bakery style cookies. Here is everything you’ll need:

  • Flour: just regular all-purpose flour is all you need
  • Baking Soda: gives the cookies lift and fluffiness
  • Baking Powder: gives the cookies more rise
  • Salt: enhances all the flavors and contrasts the sweetness
  • Unsalted Butter: adds the fat and richness in flavor
  • Creamy Peanut Butter: creamy JIF or Skippy is my preference
  • Sugar: adds sweetness
  • Brown Sugar: adds sweetness and moisture
  • Egg: gives the cookies structure
  • Vanilla Extract: adds flavor
  • Whole Milk: adds moisture
  • Dry Roasted Unsalted Peanuts: adds more peanut flavor and a nice crunchy texture

Keep scrolling to the end of the post to see all the measurements needed for each ingredient.

How to Make Bakery Style Peanut Butter Cookies

If you’re new to pan-banging cookies, we are going to walk you through how to do it. Here are is the step-by-step guide for making this fabulous peanut butter cookie recipe:

  1. Prep: Line a baking sheet with foil (dull side up) and preheat the oven to 350 degrees F.
  2. Dry Ingredients: Whisk all the dry ingredients together in a small bowl.
  3. Cream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer) and cream the butter until fluffy. Add the peanut butter and beat again until smooth.
  4. Mix: Add in the sugars and mix until combined. Be sure to scrape down the sides as you go. Add the remaining wet ingredients and mix to combine. Slowly pour in the dry ingredients and mix until everything comes together but be careful to not overmix.
  5. Rest: Allow the dough to rest for 15-20 minutes.
  6. Scoop: Using a large cookie scoop (1
Read more
RSS
1345678910Last