Happy Tuesday! I hope everyone had a wonderful Thanksgiving…and two weeks after? I wasn’t intending to take this long of a break from blogging, but sometimes, life happens! Like, your laptop dies forever and you get sick (it’s not healthy to live in temperatures below 30… just saying).
Oh yeah, and you fly to California. To back up, Ryan and I went to LA the weekend before the holidays to visit my brother and his girlfriend. My parents and sisters met us out there, and it was a whirlwind weekend full of family fun (that’s the tiny Hollywood sign behind us!).
I loved getting to see where my brother works, and he took us to some amazing restaurants (If you’re in LA, look up Republique and Little Next Door). Plus, we went to Grand Central Market downtown, which is the coolest food market (and home to the delicious Eggslut!).
We flew back to Colorado just in time to work a few days and cook lots of food (and experiment with Pinterest-inspired pie crusts) for Thanksgiving at Ryan’s parents house. And, just in time to greet the frigid temperatures and snow. Is it summer yet?
Anyway, enough of my lack-of-blogging excuses and outdated pictures 😉 I haven’t been able to get this pumpkin gingerbread recipe out of my head since I saw it on Teri’s blog. I was a little pumpkin-ed out after jumping into fall in full force a few months ago, but I couldn’t resist this Christmas twist on our beloved pumpkin bread! It definitely lived up to my expectations.
I also couldn’t resist adding chocolate chips to some of the loaves… sorry, Teri 😉 Either way, it’s delicious! And it made our little apartment smell like the holidays. Win, win… win.