Welcome to my little space on the internet! I’m so glad you’re here. Go pour yourself a cup of something cozy, and let’s get to know each other!

As a child, my mom taught me to cook and bake from scratch using whole foods. My dad is also experienced in the kitchen – his mother was gifted with culinary abilities. Growing up, we cooked often and well. To this day, much of our conversation is about food. We love to eat! I love to share great recipes with my friends and family. High-quality ingredients and tools are a big part of what makes a meal incredible, and I want to pass along my favorites to you.

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Grow your heart three sizes! ... See MoreSee Less

Grow your heart three sizes!

1 month ago

Anne Huitt: Better Beauty Foodie

BackPack Beginnings, with a mission to provide children in need with nutritious food, comfort items or certain basic necessities through the use of backpacks, is hosting a benefit luncheon perfect for philanthropic foodies next Tuesday with best-selling author, Lisa Leake. Click below for details!

Lunch with Lisa Leake, author of "100 Days of Real Food"November 7, 2017, 11:30amGreensboro Country ClubJoin Us for a Fundraising Luncheon with Best Selling Cookbook Author, Lisa Leake at Greensboro Country Club!

Lisa Leake is a wife, mother, foodie, blogger and author of the New York Times Best Seller, 100 Days of Real Food. In 2010, Lisa began chronicling her family’s journey to give up processed food. Lisa has appeared on Dr. Oz, Good Morning America, CNN, and The Doctors TV Show....

Lisa's Real Food 101 presentation will cover her family's journey, the real food rules, how to read ingredient labels (including packaged foods), what real food to buy, how to start making changes at home, tips for picky kids, and key takeaways to help everyone get started.

Schedule
Check-in: 11:30 am
Lunch and Program: 12:00 pm

*All proceeds will benefit BackPack Beginnings' Fresh Food Initiative.

Event Sponsors:
Presenting Sponsor- LivLight
Full Harvest Champion- Melinda and Bennett Wood, Nancy and Jack Britts
Fresh Food Promoters- Lori and Tyler Richardson
Seasonal Produce Cultivators- Cone Health, Nancy May, Think Eat Grow, Seth and Melissa Coker, Kiley Schiffman Photography, Kristen and Joe Alkire, Anne and Parker Huitt, Cellular Sales
Seasonal Produce Planters- Drs. Jesse and Nicole Chandler, Susan Plesscher Chandler, Carolina Pediatrics of the Triad, Crumley Roberts, Daniel and Melissa Macdonald, Piedmont Graphics

*To find out more about sponsorships, please contact Terri Maultsby at terri@thinkeatgrow.com.
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Lunch with Lisa Leake, author of 100 Days of Real Food

Here's the recipe for the Pumpkin Gingerbread, inspired by the loaves at Early Girl Bakery in Asheville, that you can bake in a loaf pan or in muffin tins.

I'm thinking about starting a blog to share lots of my favorite recipes... Copying and pasting here doesn't make for a printer-friendly version for you. (I promise I make healthy recipes, too!)

Ingredients

2 cups flour

3/4 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 1/4 teaspoons ginger

1/2 teaspoon nutmeg, grated

1/2 teaspoon cinnamon, ground

1/4 teaspoon cloves, ground

1/4 teaspoon mustard powder

1/2 cup butter

1 1/2 cups sugar

2 eggs

1/3 cup coffee

1 cup pumpkin puree

1/2 cup pecan halves

1/4 cup bread crumbs

Instructions

1. Preheat oven to 350 degrees.

2. Spray & crumb loaf pans.

3. Sift together dry ingredients.

4. Cream butter, sugar and eggs.

5. Add 1/2 dry ingredients to wet, on low.

6. Add coffee and continue to mix.

7. Add remaining dry ingredients.

8. Barely mix in pumpkin puree & pecans.

9. Fill loaf pan halfway and bake 1 1/4 hour. (If baking in muffin tins, fill about 18 muffin cups halfway. Bake for 30 - 40 minutes. You'll know they're done when the tops spring back on touch.)
... See MoreSee Less

Heres the recipe for the Pumpkin Gingerbread, inspired by the loaves at Early Girl Bakery in Asheville, that you can bake in a loaf pan or in muffin tins. 

Im thinking about starting a blog to share lots of my favorite recipes... Copying and pasting here doesnt make for a printer-friendly version for you. (I promise I make healthy recipes, too!)

Ingredients

2 cups flour

3/4 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 1/4 teaspoons ginger

1/2 teaspoon nutmeg, grated

1/2 teaspoon cinnamon, ground

1/4 teaspoon cloves, ground

1/4 teaspoon mustard powder

1/2 cup butter

1 1/2 cups sugar

2 eggs

1/3 cup coffee

1 cup pumpkin puree

1/2 cup pecan halves

1/4 cup bread crumbs

Instructions

1. Preheat oven to 350 degrees.

2. Spray & crumb loaf pans.

3. Sift together dry ingredients.

4. Cream butter, sugar and eggs.

5. Add 1/2 dry ingredients to wet, on low.

6. Add coffee and continue to mix.

7. Add remaining dry ingredients.

8. Barely mix in pumpkin puree & pecans.

9. Fill loaf pan halfway and bake 1 1/4 hour. (If baking in muffin tins, fill about 18 muffin cups halfway. Bake for 30 - 40 minutes. Youll know theyre done when the tops spring back on touch.)

 

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P. S. You can see I subbed chocolate chips for the pecans in this batch. Yummy!

excited to bake this, Anne Breuer Huitt! thanks for sharing! ♥️

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