Say it with Sprinkles: A baking blog filled with recipes & photos of sweet treats & savory eats.

It’s October and it’s crazy chilly!  We’re talking I’m in California, fall is barely under-way,  and I’m already freezing my butt off chilly!  Don’t talk to me about the East Coast or somewhere that’s actually considered cold, please, or I’ll literally have to park myself in front of a blow dryer or my car heater to thaw out for the better part of the season!  I may end up doing that anyway.

I have to admit, one of my favorite ways to warm up AND eat something delicious at the same time is to make soup!  There are just so many variations, and so many possibilities!  Here are my two very favorite soups at the moment – warm, hearty, and immune-boosting sweet potato & coriander, and garden vegetable! Don’t even try to tell me you don’t see people getting sick left and right already!  I refuse to let that be me!  Don’t let it be you!  Just click on the links below for the full recipes, and whip up some soup to watch movies and cuddle up on the couch with!

Sweet Potato and Coriander Soup

Garden Vegetable Soup

Happy snuggly soup-making!

Stay warm, be healthy.

PS: I can’t wait for Halloween!

I’m going to keep this one short and sweet in the interest of the long, gorgeous, holiday weekend!  Things started off a little cloudy yesterday, but cleared right up today!  On to the food…

I wish I could say this pizza was entirely made from scratch, but alas it was assembled with the help of Bob’s Red Mill pizza dough mix – Shhhhh!! 😀

If it wasn’t so dang delicious, I’d be sorta ashamed. Or not. Sometimes you just need a quick, yummy, GLUTEN FREE, DAIRY FREE pizza on a Friday night!

This one’s really simple, and dare I say, the BEST pizza I’ve made, hands down, with the help of Bob since I started using this dough mix! Self-proclaimed kale fanatic that I am, obviously I threw it on a pizza, tossed on some artichoke, a generous helping of black olives (LOVE!), and of course, the best thing to happen to dairy-free cheese since…since nothing! Daiya is just waves beyond the competition, nothing even comes close.

Artichoke, Kale, & Black Olive Pizza

(Gluten-Free, Dairy Free, Vegetarian)

Ingredients:

* Bob’s Red Mill packaged pizza dough mix, divided in half
* 1 egg
* 2-3 Tbsp Olive Oil
* 1/2 package included yeast
* 1 package Daiya mozzarella cheese
* 1 clove garlic, diced
* 3-4 medium-sized kale leaves
* 1/2 large can artichoke hearts, quartered
* I small can sliced black olives

Directions:

Follow the directions on the Bob’s Red Mill pizza crust mix to make the dough. Spread dough out on oiled cookie sheet or a cornmeal-sprinkled pizza stone. Poke small holes all over the dough with a fork.

Pre-bake crust according to the package directions. Spread olive oil over the crust in an even layer and sprinkle with diced garlic.

Sprinkle on as much cheese as you’d like (I like to put some down, add the rest of the toppings and then sprinkle on a bit more cheese to hold it all down). Layer on the kale, artichokes, and then black olives. Top with more cheese, if desired.

Bake 20-30 minutes, depending on how browned you like the top of your pizza. Slice and enjoyyyyy!

I kid you not, I made this pizza, had it for dinner, and then both lunch AND dinner the following day. It’s THAT good!

Om nom nom nom…

Happy Holiday Weekending, all you Memorial Day-ers!