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Prepworks by Progressive Wire Fruit Bowl – Chrome


Progressive International is your source for the widest range of functional, inventive, and fun kitchen tools and great ideas put into practice. Our in-house designers spend hours in the kitchen coming up with ways to improve on a variety of traditional tasks and tools. Established in 1973, our commitment to quality and service allows us to offer a broad selection of quality kitchenware and other household products. This Progressive International chrome wire fruit bowl has a unique hook above the bowl for hanging and preventing bruises on bananas and grapes. Not only a practical bowl, but it is a decorative way to store fruit and vegetables. The ball shaped feet protect countertops from scratches. 11-inch diameter.

Product Features

  • Fruit bowl has a unique hook for hanging and preventing bruises on bananas and grapes
  • Practically designed bowl has modern appeal and blends with any dcor
  • Constructed from chrome wire, with ball-shaped feet to protect tables and countertops
  • Amply sized, the bowl has an 11-inch diameter; easily holds apples, oranges, pears, plums, or even small melons
  • Makes a great gift idea for newlyweds or new homeowners

Looking Back: 10 Years of Blogging


10 Years of Blogging: Looking Back

This post is sponsored by Squarespace.


Earlier this month, Brown Eyed Baker celebrated its TENTH birthday, which is absolutely mind-blowing when I sit down and really think about it. Over the last few weeks, I’ve been rewinding and reliving those early days and thinking about how different life is now than it was when I first hit “publish” on my recipe for Italian wedding soup on February 11, 2007. It feels like a lifetime ago, and in many ways, it was.

I’ve moved three times, brought two heartwarming dogs into my life, had to say goodbye to one of them, got married, and have given birth to two beautiful boys who light up my days. It’s been quite an adventure, and one that I thought you would enjoy reliving with me as we look back, and forward, as well!


10 Years of Blogging: Looking Back

I may have talked about it before, but when I began Brown Eyed Baker, I was living outside of Cleveland, Ohio, a couple of hours away from Pittsburgh, and with a super boring day job. It involved a lot of web surfing, and I eventually stumbled upon a couple of food blogs. Literally, like two or three. Blogs really weren’t a thing back then. We’re talking back in the days of spending hours customizing your MySpace page. MYSPACE, people. Not even Facebook! The phrase “social media” had never been uttered and I wasn’t even aware of companies dedicated to helping people build an online presence, like Squarespace.

Can you imagine starting a blog in a world where Facebook was limited to college students, and Twitter and Instagram didn’t even EXIST? Truthfully, it was sublime. It was just (bad) pictures, (really short) write-ups about the food I was making and loving, and connecting with other people who were learning to love cooking and baking in different Internet forums. A lot less pressure and a lot more blogging “for the love of the game” (a favorite Kevin Costner movie of mine!) or, “for the love of food”, more appropriately.

To put in perspective how utterly long ago it was when I started Brown Eyed Baker… it was two weeks before I would bring Einstein home as a puppy, I was 26 years old (TWENTY SIX, good Lord, I was a BABY!), it was a year and a half before my husband and I would even start dating, and nearly four years before I would be able to call Brown Eyed Baker my full-time job.


10 Years of Blogging: Looking Back

I continued working as a marketing analyst while I was baking, photographing, writing, connecting with regular readers, learning social media, and putting together my plan for being able to replace my regular job with this blogging thing that I was just loving so much.

In December 2010, I said goodbye to my “real” job and haven’t looked back since. Perspective: that was almost four years after I initially started blogging, probably earning me the Tortoise Badge (Joseph is watching Hey Duggee behind me so I have badges on the brain!). If you’re thinking about launching a blog to replace your full-time job, it’s certainly easier to do so now than it was back then, but it’s still not something that will happen overnight, and will take some blood, sweat and tears! It certainly would have been easier back then if I had access to something like Squarespace, where everything that I needed to blog (domains, hosting, publishing, design, etc.) was all right there in one place for me, and not something I needed to spend tons of time on myself!

10 Years of Blogging: Looking Back

My foray into full-time blogging was still before blogs were a mainstay on the Internet, so if my mom told someone I was a “food blogger” when they asked where I was working or what I did, she had to answer the question, “but how does she make money?!” approximately eleventy billion times. (Sorry, Mom!)

Suffice it to say, things have changed just a bit. There are now literally millions of food blogs, food blogging is an actual industry, countless people are making a good living from sharing recipes online, social media has exploded, and if you’re one of the lucky ones to be able to call this your job, then you know that due to the saturated market, you have to hustle to stand out among the crowd.


In the early days of my blog, I started on the Blogger platform, then transitioned to WordPress (which I still use today). Back then, if you were just starting out (i.e. didn’t have a lot of excess money to spend), your choices were pretty much to use a free theme or to teach yourself HTML and CSS and spend the better part of a summer trying to customize a theme without breaking your entire site (true story, hello/goodbye summer of 2010).

Now, thanks to the fact that there are so many bloggers, there are countless businesses dedicated to blogging services. Squarespace is more recently popular with bloggers and they offer a one-stop-shop for new bloggers that makes it incredibly easy to get up and running with a gorgeous website and minimal effort. I would have certainly gotten way more vitamin D during the summer of 2010 had I known they were around back then, ha!

Looking Back: 10 Years of Blogging

A couple of years ago, I wrote about how to start a food blog; if you want to throw your hat into the blogging ring, give it a read, and then be sure to check out Squarespace as an additional resource. You can easily snag a domain, customize your design, and do everything from publish recipes to set up an online store. No need to employ the services of five different people or companies to get all of that accomplished!

They also offer 24/7 support via email and live chat, which is music to the ears of this person who LOATHES talking on the phone. As someone who had spend 7 hours on the phone with tech support on a Friday night in 2010 because my site was down and my database had broken, the ability to have everything needed for my site to run under one roof and with such accessible support is amazing.

I was a way late adopter of Twitter and Instagram and I never even touched Snapchat, so I’m kind of an old soul when it comes to technology and love handing the reigns over to people who are better at it than I am!


Looking Back: 10 Years of Blogging

Ten years, come and gone, it’s unbelievable. It’ll be interesting to see how technology, social media, and the blogging landscape changes over the next ten years. I’m planning to still be here, talking about the foods that I love and my changing family.

Is there anything specific you hope to see moving forward? Any recipes you’re dying to make, things you want to see me tackle… anything! Let me know in the comments below.

There is no way that I could have done what I have over the last ten years without all of you here, wanting to share food and family and stories on a weekly basis. So a great big THANK YOU to all of you for allowing me to do this thing I love while getting to spend my days with my boys, who are growing so exceptionally fast. You have made Brown Eyed Baker what it is, and I’m forever grateful.


If you’re ready to start your own blog and want to take advantage of the perks associated with using Squarespace, they’ve put together a special offer for Brown Eyed Baker readers. The first 50 readers who use offer code “BROWNEYED” will receive 10% off their first website or domains purchase.

This post was sponsored by Squarespace and their all-in-one platform.

The post Looking Back: 10 Years of Blogging appeared first on Brown Eyed Baker.

Joymee Kitchen Cooking Gadgets Set, Vegetable Slicer,Adjustable Mandoline Food Slicer, 5 Interchangeable Stainless Steel Blades, Safety Holder.(Green)



This Joymee one-of-a-kind mandoline slicer set features a vegetable slicer, vegetable grater, fine grater and julienne slicer, all in one convenient, easy-to-use set! This multi-purpose mandoline slicer set is excellent for use as vegetable cutter, cheese grater, fruit and vegetable peeler, chopper and more! With this set you will receive five interchangeable steel blades, a food container base, a safety hat, a detachable mandoline slicer, a fine grater, a straight slicer. With all these pieces, you have the tools to create a perfect meal faster and easier each time.

Feel free to use the 5 interchangeable stainless steel, super sharp blades to make straight slices of various fruits, vegetables, and more! These 5 blades are durable and will not rust after use.

Product Information:

• Mandoline Slicer

• 5 Interchangeable Stainless Steel Blades

• Straight Slicer

• Cutting into shreds

• Cutting into strips

• Cutting into wave strips

• Grinding

• Safety Hat

Important instructions:

?.Watch out for these SHARP blades at all time! Keep this tool away from your CHILDREN and avoid heat.

?.Rinse it under water to clean. After Clean, Pls Airing.

?.Do not use it to slice HARD or WITHERED vegetable, Fruits or other Hard Product.

We are the trusted kitchen brand with thousands of happy customers. You get a full money back guarantee if you are not happy with your purchase.

Product Features

  • Kitchen Cooking Gadgets SET: Within this set are 5 interchangeable stainless steel blades, a food container base, a safety hat, a detachable mandoline slicer, giving you all the tools to create a perfect meal with ease and style.
  • MAKE UNIFORM SLICES WITH EASY: Make perfect slices of potato or any vegetable for au gratin, or grate cassava or carrots for cake! The possibilities are endless!
  • MULTI-FUNCTIONAL KITCHEN TOOL: one-of-a-kind mandoline slicer set features all the tools you need to make a wide range of dishes! Replace similar items in your pantry so that everything you need is in
  • KITCHEN TOOL FOR HEALTHY EATING: Discover how to quickly transform fruit or vegetables into a ready to eat meal by using any of the blades from our Mandoline Slicer.
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KitchenAid KFC3516ER 3.5 Cup Mini Food Processor, Empire Red


Endless fresh options to quickly chop, mix and puree. This compact and lightweight 3.5 cup mini food Processor is ideal for every day use – whether you want to Eat healthier, be more creative, or just save time on meal prep.

Product Features

  • 3.5 cup work bowl features a locking blade, handle and pour spout for easy serving.
  • Master tasty dressings and sauces with the drizzle basin.
  • 2 speeds and pulse operation give you precise control to produce coarse or fine results.
  • Compact and lightweight, the mini food processor is the perfect size for everyday use in the kitchen.
  • Easy to clean, dishwasher-safe work bowl, lid and blade.
  • Simple cord wrap and compact design for easy storage.

Baking Bites for Craftsy: Cherry Almond Biscotti


Almost any cookie can be paired with coffee, but there is something about biscotti that is just a little bit better than most. It could be because the crisp, twice-baked cookies hold up to dipping, or that their long, thin shapes are ideal for nibbling on while you savor your drink. I’ve made them in a wide variety of different flavors and enjoy each and every one of them. Over on the Craftsy blog (it’s free!!), I’m sharing a great recipe for Cherry Almond Biscotti in a post that will walk you through the process of making biscotti at home, step by step. The post is packed with photos that show how to shape and slice the cookies, which should come in handy if you haven’t tried making biscotti before. That said, they’re much easier to make than you might think, so don’t be intimidated to give them a go.

In the post, I also offer some suggestions for different variations that you could put on my recipe to make it your own and customize it with your favorite mix-ins. The base recipe really is a good starting point for a wide variety of flavors. And if you’re in need of even more inspiration, give these recipes a try!

Chipotle Lime Sweet Potato Salad Recipe

Recently I worked with Bolthouse Farms to create some recipes using a new yogurt based spread called MAIO which comes in three versions—plain, garlic and chipotle. I do recipe development for clients all the time, but only occasionally do you see those particular recipes reprinted here on my blog. I refuse to be compensated monetarily for anything on my blog, so I only share things here that I really want to share, never because I was paid. But this is such a unique and wonderful new product I’m really happy to tell you about it.
When I was in Sweden last month I enjoyed a variety of sandwiches and salads that used creme fraiche rather than mayonnaise. It’s lighter and less oily than mayonnaise, but is unfortunately very high in fat and calories. MAIO is yogurt based and egg-free but also includes some olive oil, vinegar, lemon juice and salt. It has a light creamy texture and fresh flavor and can be used in place of mayonnaise but is also much more versatile. I’ve found it also works great in cold savory recipes where you might use creme fraiche. Unlike mayonnaise or creme fraiche, MAIO has just one gram of fat per tablespoon, is low in calories, gluten-free and has no artificial flavors. It’s available at Northern California Safeway stores in the refrigerated section. 
MAIO is great on sandwiches and used as a spread for wraps, but one of the ways I like it best is in this very simple sweet potato salad. I used the chipotle flavor for this recipe since sweet potatoes are so good with chile and lime. This is a salad I would never make with mayonnaise. It would be too greasy. I wouldn’t make it with a yogurt dressing either since those can sometimes separate. MAIO is perfect because it stays creamy and light. If you try it, let me know what you think! 
Chipotle Lime Sweet Potato Salad 
4 servings
4 medium sweet potatoes about 2 pounds
2 Tablespoons olive oil
1/2 cup Maio chipotle
1 teaspoon lime juice
1/2 lime zest
1/2 small sweet white onion, thinly sliced
Cilantro leaves, optional
Heat oven to 400 degrees. Peel and cut sweet potatoes into roughly 1-inch
chunks.Put sweet potatoes on a baking sheet, drizzle with oil, toss to coat and spread out in a
single layer. Roast until potatoes are just tender about 25 minutes. Let cool. 
Combine the Maio, lime juice and zest in a mixing bowl. Gently fold the sweet
potatoes and the onions into the dressing. Garnish with cilantro leaves.
Note: If unable to find sweet onions, soak the onion slices in vinegar for about 10
minutes then thoroughly rinse and drain.  

Disclaimer: Bolthouse Farms is a client and I was paid to create recipes for them, I was not compensated monetarily to post this or any other content on my blog. 

Bulgur Salad with Beets and Apples


A few weeks ago, we were invited to a dinner, where our friend, a fantastic cook, Yasemin of Yasemin’s Kitchen, spread an irresistible Turkish feast we absolutely fell in love with. Among the bright array of dishes Yasemin prepared, including eggplant, peppers, and tomatoes in olive oil (kirli kizartmasi), green salads, pilafs and boreks, one dish stood out for me with its very inviting magenta color. I suspected the beets to be the culprit and Yasemin confirmed it. It was Bulgur Salad with Beets and Apples.

I was intrigued. I tried it, then tried some more, and more, until I couldn’t stop and devoured most of it.  I had never tried anything like that before. Tender grains of fine bulgur were mixed with grated raw beets and green apples, flavored with a copious amount of fresh herbs and just enough walnuts added for a subtle crunch. The beets were not overpowering at all, albeit being uncooked. They provided only a subtle sweetness that paired well with the tartness of the apples and pomegranate paste.

Bulgur Salad with Beets and Apples continue reading

The post Bulgur Salad with Beets and Apples appeared first on AZ Cookbook.

Silicone Kitchen Grill BBQ Tongs 2 Pack By KUM & KUM – Stainless Steel Tongs With Heat-Resistant Silicone Tips – Salad Tongs, Appetizer, Barbecue, Candy Buffet Serving Plus Silicone Oven Mitt


Check Out The Benefits Of This KUM&KUM Tongs SET on amazon Below!

 Kitchen Tongs

9 & 12 inches long meaning that you can easily lift or flip hot food at a safe distance from your hands with little risk of burns;

The stylish non-slip rubber, give you the perfect grip for the comfort and safety you need;

A simple and unique locking mechanism means that you can simply click the tongs closed and slip them in a drawer for space-saving storage;

Dishwasher safe so you never need to worry about scrubbing food off them. Simply slip in the dishwasher to get them as clean as new!

Oven Mitt

Is heat protection for your hands, whether you are in the kitchen or the backyard.

Waterproof, and incredibly heat-resistant, will protect your hand from boiling water, fat and oil up to 435 Degrees F.

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At KUM&KUM, we are here to solve all your problems, by offering you the finest stainless steel tongs you could ever have!

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  • DURABLE STAINLESS STEEL: These tongs are made to last. Built from heavy duty, robust and hygienic stainless steel and featuring scalloped, silicone tips, our tongs provide a firm grip and withstand daily use. They are your best BBQ and grilling accessory, as they are exceptionally strong and stable, allowing you to tackle cooking multiple dishes simultaneously and with incomparable ease!
  • EASY TO USE, DISHWASHER SAFE TONGS: Thanks to their reinforced silicone grips, our tongs feel light on your hands, while they lock in food and allow you to effortlessly serve it. Perfect for non-stick cookware, your barbecue or grill, these tongs help you serve salad, tacos, roasts, and meat or fish dishes and even candy! Their silicone tips inhibit bacterial growth, making for exceptionally hygienic tongs, which can be added to your next dishwasher load for swift cleaning!
  • BONUS SILICONE OVEN MITT!: We’re here to help make cooking & grilling feel like a breeze! Each tongs set is accompanied by a FREE silicone oven mitt, made from high-heat resistant silicone! Withstanding temperatures of up to a whopping 435 Degrees F, this mitt will keep your hands safe, as its raised design around its mouth affords perfect grip and safe handling of hot cookware, preventing drops and food waste!
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Recipe Hacks for Canned Biscuits (Cooking on a Budget Book 3)


48 Recipe Hacks for Canned Biscuits in This Cookbook!

In these tough economic times, it is important to find ways to save money, especially when feeding your family. Maybe you are a college student looking to save money by taking a break from fast food or paying at the cafeteria. Canned biscuits are an inexpensive staple ingredient that many people have in their refrigerator but they rarely thing about the possibilities beyond plain biscuits. Canned biscuits are actually a very versatile ingredient that can be made it to many different delicious meals.

This recipe book contains tons of tasty and creative hacks that go beyond the traditional with delicious options such cakes, doughnuts, sandwiches and casseroles.

Canned biscuits may be cheap but they don’t have to be boring if you know how to Hack It!

Recipes Include

Sausage, Biscuit and Gravy BakeBBQ in a Biscuit BlanketChicken Salad Biscuit EmpanadasPesto Biscuit PizzaEasy Chicken and Biscuit DumplingsCinnamon Biscuit Roll RingCanned Biscuit Pot PieGlazed Biscuit DoughnutsBiscuit Monkey BreadChicken & Biscuit PieBiscuit Cinnamon RollsGarlic Biscuit LoafBunny BiscuitsOrange BiscuitsCinnamon Biscuit LoafBrown Bag BiscuitsBiscuit Coffee CakeTurkey Pie With Biscuit ToppingVegetable BiscuitsPizza BiscuitsHamburger BiscuitsOrange Juice BiscuitsHash Cheese Biscuit BakeCaramel Biscuit Ring A RoundBeefed Up Biscuit CasseroleZesty Biscuit Bean BakeBiscuit Nugget Chicken BakeBiscuit PuddingItalian BiscuitsCreamed Chicken Over BiscuitsEasy Biscuit Garlic BreadCheese Danish BiscuitsStrawberry Shortcake BiscuitsRaspberry-Mango Shortcake BiscuitsBiscuit Peach ShortcakesRed, White and Blueberry Shortcake BiscuitsBlueberry Biscuit Monkey Bread BakeCheesy Sausage CalzonesPigs in a Biscuit BlanketBiscuit BLTHam and Cheese Biscuit MeltsBiscuit Bowl Chili RecipeSpiced-Sugar Biscuit DoughnutsPumpkin Biscuit DoughnutsGerman Chocolate Biscuit DoughnutsSalted Caramel Biscuit DoughnutsBlueberry Biscuit WafflesPeach Biscuit Cobbler

Carrot Tomato Chipotle Soup


This rich and creamy Carrot Tomato Chipotle Soup is an easy and delicious upgrade to your tomato soup and grilled cheese sandwich night.

With just a handful of ingredients—some fresh, some from the pantry, you can easily whip this up on a busy weeknight.

I came up with this recipe a few years ago when I was in the middle of dealing with some really tough things. At the time, I scribbled down the ingredients, took a few pictures, and planned to eventually write about it here because it was a really delicious soup.

Although I never managed to write about it back then, I recently found the photos and ingredient list. I decided to make it again last night to see if we still liked it as much now as the first time I made it.

We did!

This soup starts with onion, celery, carrots, canned tomatoes, chicken broth, and coconut milk. I added some chipotle paste for extra flavor and a touch of heat.

Creamy Carrot Tomato Soup with Chipotle ingredients |

The first time I made this, I had a tube of chipotle paste that Phil brought home from work (he works at Sur La Table, so he’s always bringing home specialty ingredients and gadgets to play with). If this is a product you happen to already have, use it.

If not, a much cheaper option is to buy a can of chipotle chiles in adobo and puree it in a blender or mini food processor.

You can keep the chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things!

Another option for storing chipotle paste is to freeze it flat in a plastic bag and break off little chunks whenever you need it.

To start the soup, sauté the onions and celery in some olive oil or butter.

Carrots and Onions in Butter |

Next, add the carrots, canned tomatoes, chicken or vegetable broth, and a spoonful of chipotle paste or puree.

Bring it all to a simmer and let cook slowly for about 30 minutes to blend all the flavors and soften the carrots. This is the perfect time to assemble some cheese sandwiches!

Creamy Carrot Tomato Soup with Chipotle |

Next, you can puree the soup in the pot with a stick blender or carefully pour it into the container of a countertop blender or food processor.

If you use a regular blender, make sure not to overfill it and leave the top open a bit to vent the steam or you will end up with a hot soup explosion.

Creamy Carrot Tomato Soup with Chipotle in Blendtec |

Once blended, just pour it back into the pot to keep it warm or serve immediately.

Creamy Carrot Tomato Soup with Chipotle |

And here’s my husband Phil, enjoying the soup three years ago.

Carrot Tomato Chipotle Soup 8

He enjoyed it even more last night because I served it with the parmesan toast shown in the first picture. We’ll have the leftovers today with grilled cheese sandwiches.

I kept the flavors pretty simple in this soup, but feel free to add your favorite fresh herbs or spices. Curry powder would be delicious!

I like to stir in some fresh chopped cilantro and a squeeze of lime at the end, but this carrot tomato soup is also delicious as is.

I’ve shared links to lots of other delicious soup recipes and carrot recipes at the bottom of this post below the recipe. Check them out!

Yields 4 servings (about 6 1/2 cups of soup)

Carrot Tomato Chipotle Soup
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2 tablespoons olive oil, butter, or coconut oil

1 medium onion, chopped

2 medium stalks of celery, chopped

1 pound carrots, peeled and roughly chopped

1 (14.5-oz.)can diced tomatoes (I used fire roasted)

1 can coconut milk

1 tablespoon chipotle puree, or more, to taste (see notes)

2 cups chicken or vegetable broth or stock


1. Heat olive oil in a 3-quart pot over medium heat and cook onions and celery for about 5 minutes, stirring occasionally to prevent burning. You want the onions to brown a bit for flavor, but don’t worry about softening them.

2. Add the carrots, tomatoes, coconut milk, chipotle puree, and chicken or vegetable broth. Bring to a simmer then reduce heat to keep the liquid bubbling a bit, but not at a full boil. Simmer uncovered for 30 minutes, stirring once or twice.

3. Turn off heat and puree the soup in the pot using a stick blender or let cool a bit then blend carefully in a regular blender. If using a regular blender, make sure not to leave the top open enough to vent the steam and do not overfill the blender. Return the soup to the pot to keep warm.

4. Serve with lime or lemon wedges and fresh chopped cilantro for garnish, if desired.


I usually add a couple tablespoons of the puree to make the soup a bit spicier. Start with a small amount and add more, tasting as you go. You can also leave the chipotle paste out completely if you’re making this for young kids.

To make chipotle puree: Blend a can of chipotle chiles in adobo in a blender or mini food processor until smooth. You can keep the extra chipotle puree in a small glass jar in the refrigerator for a couple months and use it to flavor all kinds of things. Another option for storing the chipotle puree is to freeze it flat in a plastic bag and break off little chunks whenever you need it.


This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I may earn a small percentage, which helps support this blog and my family. If I write about products I have received for free or am ever paid to write about a product, it will always be disclosed. Thank you.

Related Recipes: 

More Carrot Recipes from my Fall Fest friends:

Carrot Tomato Soup with Chipotle |