Month: October 2015

Flaky Apple Tarts

I’ve got so many things today, you guys. So many exciting, happy, wonderful things to share! First up…we’re back from our honeymoon! It was absolutely insane. And I mean that in the best way possible. The trip was everything we could have dreamed it to be and more. I mean seriously. I knew when we planned to spend 2 weeks in Japan that we would get to see a lot. But we saw so.freaking.much. The country is beautiful and lovely and inspiring and just downright amazing. We spent 13 nights in six different cities, day tripped to two others, and tried to take in as much as we could. I’ve got about a thousand photos to edit (no literally), but I’m already planning to share a whole slew of posts on what we saw, where we went, and what we ate (we took a cooking class! we went to ninja school! we touched the Pacific Ocean! we stayed in the oldest inn in the world!). I shared a bit on Instagram (#DewhurstsDoJapan) and Snapchat (obviously you can’t see the Japan photos anymore, but follow me there if you like puppy pics, silly videos, and food shots), but mostly we unplugged. Ben and I focused on spending time with each other, and it reminded me exactly why I love him so much. We had such an incredible time just being together.

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Zucchini Bread, Two Ways

Now that it’s October, can I still share a zucchini bread recipe? I know, it’s not pumpkin, but I just can’t let the end of summer squash season pass us by without sharing this amazing zucchini bread recipe. It’s moist, easy to throw together, and easily adaptable to any number of additional flavors or mix-ins. You can make it as wholesome or decadent as you like! All that matters is you make this bread before fresh zucchini disappear for the season.

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