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Labor (less) Day

September 3, 2014 by lindsaylcallaway |

Happy Tuesday! I hope everyone had a wonderful Labor Day weekend! I typically post on Monday's but for whatever reason I had zero motivation yesterday...and it felt wonderful. Days off are so nice but normally they are spent getting stuff done and

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Filed Under: Snacks/Sides, Soup/Salad, Uncategorized

Salsa Chicken

August 26, 2014 by lindsaylcallaway |

There are many ways to cook chicken and one of my favorite (and flavorful) ways is in salsa. You can make your own or just use your favorite jarred salsa. It's so simple, healthy, and versatile! I like to shred the chicken and use it in salads,

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Filed Under: Lunch/Dinner, Uncategorized

Lightened Broccoli Cheddar Soup

August 18, 2014 by lindsaylcallaway |

The last few days in Chicago have been beautiful and would be absolutely perfect weather for say... October. I don't know what happened to summer but I'm getting the impression we're entering sweater weather sooner than I'd like. Don't get me wrong,

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Filed Under: Soup/Salad, Uncategorized

My Sister’s Wedding

August 12, 2014 by lindsaylcallaway |

I know my blog is about food but I wanted to share some pictures of my sister Emily's wedding this past weekend! I'm still in shock that she's married and even more surprised how quickly this day came and went. I couldn't be more happy for her and

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Filed Under: Uncategorized

Lara Bars

August 5, 2014 by lindsaylcallaway |

I am a big fan of anything sweet. I love candy in all forms and practically foam at the mouth at the sight(or smell) of chocolate. Knowing I can't eat that all the time I look to the better-for-you bars that make me feel like I'm eating something

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Filed Under: Breakfast/Brunch, Snacks/Sides, Sweets, Uncategorized

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It is nice to meet you!

Welcome! I’m a trained chef, wife, mom of two littles, and a small business owner. Here you’ll find tasty recipes, cooking tips/tricks, some motherhood content, and occasional things I’m loving at the moment. Thanks for visiting!

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Taste Test Tuesday: the viral dumplings I’ve been Taste Test Tuesday: the viral dumplings I’ve been seeing everywhere! This specific method and recipe is inspired by @everydayisfeastday who is a great chef follow btw!

Another inspiration and chef follow for these was @rappingchef who made a lasagna version which I will definitely try!

I had a lot of filling leftover from this one batch I made so I tried different ways to fold the wonton wrapper and I do prefer the traditional potsticker method but these were fun to try!

#tastetesttuesday #recipereview #vitalfarmsvff 

Have you tried these?!
This will be your spring snack on repeat-promise! This will be your spring snack on repeat-promise! 

The freshness of this combo with the crunch of the almonds is 👩🏻‍🍳💋

#Beyondgood #highprotein #lowsugar #spring #greekyogurt @eatbeyondgood
Taste Test Tuesday: @pretzelized pretzel pita chip Taste Test Tuesday: @pretzelized pretzel pita chips and two dips from @traderjoes 🥨

This time of year I like to keep things on hand for spur the moment entertaining as outside play dates tend to linger longer with warm weather and longer sunshine. It’s also nice to keep fun snacks on hand for a patio happy hour, no guests required. 😏

The combo of the pretzel pita chips and dips were delish and will easily take space in my fridge and pantry this season!

#tastetesttuesday #foodreview #pretzelized #snack
Hot take: scones aren’t dry…you’ve just been eatin Hot take: scones aren’t dry…you’ve just been eating the wrong ones. 👀

Scones get an unfair reputation in my opinion. When done correctly, they are delightfully tender and moist. I think we’ve all had a bone-dry scone at least once in our life—the ones that make us decide we’re not doing that again! These are definitely not those. ✨

If you enjoy a lemon poppyseed muffin I implore you to try these scones! There’s a secret ingredient that transcends the flavor of these, I hope you agree! 🤫

Cut them however you like-big or small. Just adjust the bake time accordingly. Sprinkle with crusty sugar or not. You can dip into a glaze or do a drizzle. But I wouldn’t skip the glaze. The tart lemon juice adds a freshness you’d miss, trust me! Spilling the details 👇🏻 

Ingredients:
2 cups flour
1/4 cup sugar
1 tbl baking powder
1/2 tsp salt
2 tbl poppyseeds
6 tbl cold butter, cut into cubes
Zest of 1 lemon
3/4 cup + 2 tbl heavy cream (plus more for brushing)
1 tsp vanilla paste or powder
1/4 tsp almond extract
Optional: turbinado sugar to sprinkle on top

Glaze:
Powdered sugar
Vanilla bean powder or paste 
Lemon juice

Directions:
Preheat the oven to 425. 
Combine dry ingredients in a large bowl and fold in the butter using a fork or a pastry cutter until fine crumbs. (I like to get in there with my hands towards the end.)
Add the lemon zest, heavy cream, vanilla and almond extract and mix just until combined. 
Dump onto the counter and knead the dough until it comes together in a disk. 
Transfer to a parchment lined baking sheet and cut into small or large triangles. 
Brush with heavy cream and sprinkle with turbinado sugar. 
*I normally separate them to bake and prefer this. I left as a disk for this reel and it took about 5 extra minutes to bake. 
Bake for 13-17 minutes and transfer to a wire rack to cool. 

I eyeballed the glaze until I liked the consistency. I didn’t want it too thick but not too thin either. I used the juice of about half the lemon I zested and maybe 1/2-3/4 cup powdered sugar and 1 tsp of vanilla bean powder. 

Enjoy! 🍋

#homemade #lemonpoppyseed #scone #vitalfarmsvff #BeyondGood @eatbeyondgood
Spent some alone time walking around @surlatable a Spent some alone time walking around @surlatable and @anthropologie 🫶 Is there a better form of self care than that?! 

Saw some absolute gems but didn’t snag anything today. 

Also thrilled I saw @ilovepopsmith in the wild! So fun!

#motherhood #shopping
Blueberry Lemon Muffins Ingredients: 2 cups flou Blueberry Lemon Muffins

Ingredients: 
2 cups flour 
3/4 cups sugar
1/4 cup butter, melted 
3/4 cup milk
1 egg
1/2 tsp vanilla paste/extract
Zest of 1 lemon
1/4 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
2 cups blueberries (fresh or frozen)
2 tbl powdered sugar 

Crumb topping:
4 tbl butter, melted
1/2 cup sugar
1/2 cup + 2tbl flour 

Directions:
Combine all the cake ingredients except the blueberries and powdered sugar. This will be thick!
In a separate bowl toss the blueberries in the powdered sugar to coat and then fold into the cake batter.
Scoop into muffin tin or alternatively you can bake in a 9x9 pan. (40-50 min if you go that route!)
Mix the crumb topping ingredients together and crumble evenly over the muffins.
Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

#homemade #vitalfarmsvff #springrecipes #muffins #blueberrymuffins
Taste Test Tuesday: the viral dumplings I’ve been Taste Test Tuesday: the viral dumplings I’ve been seeing everywhere! This specific method and recipe is inspired by @everydayisfeastday who is a great chef follow btw!

Another inspiration and chef follow for these was @rappingchef who made a lasagna version which I will definitely try!

I had a lot of filling leftover from this one batch I made so I tried different ways to fold the wonton wrapper and I do prefer the traditional potsticker method but these were fun to try!

#tastetesttuesday #recipereview #vitalfarmsvff 

Have you tried these?!
This will be your spring snack on repeat-promise! This will be your spring snack on repeat-promise! 

The freshness of this combo with the crunch of the almonds is 👩🏻‍🍳💋

#Beyondgood #highprotein #lowsugar #spring #greekyogurt @eatbeyondgood
Taste Test Tuesday: @pretzelized pretzel pita chip Taste Test Tuesday: @pretzelized pretzel pita chips and two dips from @traderjoes 🥨

This time of year I like to keep things on hand for spur the moment entertaining as outside play dates tend to linger longer with warm weather and longer sunshine. It’s also nice to keep fun snacks on hand for a patio happy hour, no guests required. 😏

The combo of the pretzel pita chips and dips were delish and will easily take space in my fridge and pantry this season!

#tastetesttuesday #foodreview #pretzelized #snack
Hot take: scones aren’t dry…you’ve just been eatin Hot take: scones aren’t dry…you’ve just been eating the wrong ones. 👀

Scones get an unfair reputation in my opinion. When done correctly, they are delightfully tender and moist. I think we’ve all had a bone-dry scone at least once in our life—the ones that make us decide we’re not doing that again! These are definitely not those. ✨

If you enjoy a lemon poppyseed muffin I implore you to try these scones! There’s a secret ingredient that transcends the flavor of these, I hope you agree! 🤫

Cut them however you like-big or small. Just adjust the bake time accordingly. Sprinkle with crusty sugar or not. You can dip into a glaze or do a drizzle. But I wouldn’t skip the glaze. The tart lemon juice adds a freshness you’d miss, trust me! Spilling the details 👇🏻 

Ingredients:
2 cups flour
1/4 cup sugar
1 tbl baking powder
1/2 tsp salt
2 tbl poppyseeds
6 tbl cold butter, cut into cubes
Zest of 1 lemon
3/4 cup + 2 tbl heavy cream (plus more for brushing)
1 tsp vanilla paste or powder
1/4 tsp almond extract
Optional: turbinado sugar to sprinkle on top

Glaze:
Powdered sugar
Vanilla bean powder or paste 
Lemon juice

Directions:
Preheat the oven to 425. 
Combine dry ingredients in a large bowl and fold in the butter using a fork or a pastry cutter until fine crumbs. (I like to get in there with my hands towards the end.)
Add the lemon zest, heavy cream, vanilla and almond extract and mix just until combined. 
Dump onto the counter and knead the dough until it comes together in a disk. 
Transfer to a parchment lined baking sheet and cut into small or large triangles. 
Brush with heavy cream and sprinkle with turbinado sugar. 
*I normally separate them to bake and prefer this. I left as a disk for this reel and it took about 5 extra minutes to bake. 
Bake for 13-17 minutes and transfer to a wire rack to cool. 

I eyeballed the glaze until I liked the consistency. I didn’t want it too thick but not too thin either. I used the juice of about half the lemon I zested and maybe 1/2-3/4 cup powdered sugar and 1 tsp of vanilla bean powder. 

Enjoy! 🍋

#homemade #lemonpoppyseed #scone #vitalfarmsvff #BeyondGood @eatbeyondgood
Spent some alone time walking around @surlatable a Spent some alone time walking around @surlatable and @anthropologie 🫶 Is there a better form of self care than that?! 

Saw some absolute gems but didn’t snag anything today. 

Also thrilled I saw @ilovepopsmith in the wild! So fun!

#motherhood #shopping
Blueberry Lemon Muffins Ingredients: 2 cups flou Blueberry Lemon Muffins

Ingredients: 
2 cups flour 
3/4 cups sugar
1/4 cup butter, melted 
3/4 cup milk
1 egg
1/2 tsp vanilla paste/extract
Zest of 1 lemon
1/4 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
2 cups blueberries (fresh or frozen)
2 tbl powdered sugar 

Crumb topping:
4 tbl butter, melted
1/2 cup sugar
1/2 cup + 2tbl flour 

Directions:
Combine all the cake ingredients except the blueberries and powdered sugar. This will be thick!
In a separate bowl toss the blueberries in the powdered sugar to coat and then fold into the cake batter.
Scoop into muffin tin or alternatively you can bake in a 9x9 pan. (40-50 min if you go that route!)
Mix the crumb topping ingredients together and crumble evenly over the muffins.
Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

#homemade #vitalfarmsvff #springrecipes #muffins #blueberrymuffins
Taste Test Tuesday: the viral dumplings I’ve been Taste Test Tuesday: the viral dumplings I’ve been seeing everywhere! This specific method and recipe is inspired by @everydayisfeastday who is a great chef follow btw!

Another inspiration and chef follow for these was @rappingchef who made a lasagna version which I will definitely try!

I had a lot of filling leftover from this one batch I made so I tried different ways to fold the wonton wrapper and I do prefer the traditional potsticker method but these were fun to try!

#tastetesttuesday #recipereview #vitalfarmsvff 

Have you tried these?!
This will be your spring snack on repeat-promise! This will be your spring snack on repeat-promise! 

The freshness of this combo with the crunch of the almonds is 👩🏻‍🍳💋

#Beyondgood #highprotein #lowsugar #spring #greekyogurt @eatbeyondgood
Taste Test Tuesday: @pretzelized pretzel pita chip Taste Test Tuesday: @pretzelized pretzel pita chips and two dips from @traderjoes 🥨

This time of year I like to keep things on hand for spur the moment entertaining as outside play dates tend to linger longer with warm weather and longer sunshine. It’s also nice to keep fun snacks on hand for a patio happy hour, no guests required. 😏

The combo of the pretzel pita chips and dips were delish and will easily take space in my fridge and pantry this season!

#tastetesttuesday #foodreview #pretzelized #snack
Hot take: scones aren’t dry…you’ve just been eatin Hot take: scones aren’t dry…you’ve just been eating the wrong ones. 👀

Scones get an unfair reputation in my opinion. When done correctly, they are delightfully tender and moist. I think we’ve all had a bone-dry scone at least once in our life—the ones that make us decide we’re not doing that again! These are definitely not those. ✨

If you enjoy a lemon poppyseed muffin I implore you to try these scones! There’s a secret ingredient that transcends the flavor of these, I hope you agree! 🤫

Cut them however you like-big or small. Just adjust the bake time accordingly. Sprinkle with crusty sugar or not. You can dip into a glaze or do a drizzle. But I wouldn’t skip the glaze. The tart lemon juice adds a freshness you’d miss, trust me! Spilling the details 👇🏻 

Ingredients:
2 cups flour
1/4 cup sugar
1 tbl baking powder
1/2 tsp salt
2 tbl poppyseeds
6 tbl cold butter, cut into cubes
Zest of 1 lemon
3/4 cup + 2 tbl heavy cream (plus more for brushing)
1 tsp vanilla paste or powder
1/4 tsp almond extract
Optional: turbinado sugar to sprinkle on top

Glaze:
Powdered sugar
Vanilla bean powder or paste 
Lemon juice

Directions:
Preheat the oven to 425. 
Combine dry ingredients in a large bowl and fold in the butter using a fork or a pastry cutter until fine crumbs. (I like to get in there with my hands towards the end.)
Add the lemon zest, heavy cream, vanilla and almond extract and mix just until combined. 
Dump onto the counter and knead the dough until it comes together in a disk. 
Transfer to a parchment lined baking sheet and cut into small or large triangles. 
Brush with heavy cream and sprinkle with turbinado sugar. 
*I normally separate them to bake and prefer this. I left as a disk for this reel and it took about 5 extra minutes to bake. 
Bake for 13-17 minutes and transfer to a wire rack to cool. 

I eyeballed the glaze until I liked the consistency. I didn’t want it too thick but not too thin either. I used the juice of about half the lemon I zested and maybe 1/2-3/4 cup powdered sugar and 1 tsp of vanilla bean powder. 

Enjoy! 🍋

#homemade #lemonpoppyseed #scone #vitalfarmsvff #BeyondGood @eatbeyondgood
Spent some alone time walking around @surlatable a Spent some alone time walking around @surlatable and @anthropologie 🫶 Is there a better form of self care than that?! 

Saw some absolute gems but didn’t snag anything today. 

Also thrilled I saw @ilovepopsmith in the wild! So fun!

#motherhood #shopping
Blueberry Lemon Muffins Ingredients: 2 cups flou Blueberry Lemon Muffins

Ingredients: 
2 cups flour 
3/4 cups sugar
1/4 cup butter, melted 
3/4 cup milk
1 egg
1/2 tsp vanilla paste/extract
Zest of 1 lemon
1/4 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
2 cups blueberries (fresh or frozen)
2 tbl powdered sugar 

Crumb topping:
4 tbl butter, melted
1/2 cup sugar
1/2 cup + 2tbl flour 

Directions:
Combine all the cake ingredients except the blueberries and powdered sugar. This will be thick!
In a separate bowl toss the blueberries in the powdered sugar to coat and then fold into the cake batter.
Scoop into muffin tin or alternatively you can bake in a 9x9 pan. (40-50 min if you go that route!)
Mix the crumb topping ingredients together and crumble evenly over the muffins.
Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Enjoy!

#homemade #vitalfarmsvff #springrecipes #muffins #blueberrymuffins

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