The Great Springfield Summer Food Tour 2025

My coworkers and I decided to spice things up and go on a food tour of local restaurants in Springfield, MO this past summer  Our workplace is located downtown so I selected restaurants in the vicinity that wouldn't take too long to drive/walk to.  There are six of us, and each of us chose a restaurant twice over the course of the summer.  It was a lot of fun and I hope we do it again next year!  

We went to the following restaurants:

• Lindberg's Tavern
• I Love Tacos
• Skully's 
• 7th on Walnut
• Greek Belly
• Rama Thai
• Zayka
• Harbells
• Pappos
• Tinga Tacos
• Pickleman's
• Druff's

Our absolute favorite restaurant we ordered from was Lindberg's Tavern.  I ordered the Diablo Burger and it was fantastic.  Chorizo and beef smash patties, pepper jack, fried jalapenos, and chipotle lime mayo.

Other favorites:

Al pastor taco from I Love Tacos.

Kimchee Fries from Skully's

Falafel Rice Bowl from Greek Belly

The restaurant that surprised me the most was 7th on Walnut.  I ordered whatever steak sandwich was on special that Friday, and it turned out to be really good.  The fries were excellent as well.

Where should we go on the Springfield food tour next year?  What's a hidden gem in SGF?

Pumpkin Gooey Butter Crinkle Cookies

This weekend, I’ll be co-hosting a joint birthday party for my nephews and my baby boy—who’s turning ONE! I can hardly believe it’s already been a year since he came into our lives. Time really flies.

For the party theme, I came up with: “Our Little Pumpkins Are Turning One!” (…or fourteen, or eighteen, depending on which boy we’re talking about). The older boys might be slightly mortified, but I think it’s adorable—and I can’t wait to start decorating with all the pumpkin-themed party supplies I picked up!

We’ll be having pumpkin pie for dessert—three full-sized ones and a batch of mini baby pumpkin pies. I’m especially excited to give baby Owen his very own pumpkin pie, topped with maple vanilla whipped cream. I just know it’s going to be the cutest mess ever. And yes, I found him the perfect pumpkin-themed outfit complete with a bow tie and suspenders!

I truly can’t wait to celebrate all of our pumpkins this weekend. 

And in the spirit of the theme, I’m sharing one of my favorite fall recipes: my original Pumpkin Crinkle Cookies. Imagine gooey butter cake meets a soft, spiced pumpkin cookie—rolled in powdered sugar and cinnamon for that irresistible crackled top. Perfectly cozy and sweet, just like the season.

Pumpkin Gooey Butter Crinkle Cookies

Ingredients:
2 1/4 cups all purpose flour 
2 teaspoons baking powder
1/2 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
2 teaspoons ground cinnamon

Instructions:
In a medium mixing bowl, sift together flour and baking powder.  In a large mixing bowl, using a mixer on medium speed, beat together butter and granulated sugar until creamy and combined.  Beat in pumpkin, egg and vanilla until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour mixture until just combined.  Refrigerate dough 30 minutes, or until cold and firm.

Heat oven to 350 degrees F.  Line 2 large cookie sheets with parchment paper. 

In a medium bowl, sift together confectioners sugar and cinnamon.  Scoop out 2 tablespoon-rounds of dough and roll into balls*.  Roll the balls into confectioners' sugar, place on cookie sheets, spacing about an inch apart, and press down to flatten slightly using palm of hand.  Bake 12-14 minutes, or until slightly golden around cookie edges.  Cool cookies 2 minutes before transferring to wire racks to cool.  

*Tip - Spray cooking spray onto hands for easier dough rolling.

Makes 2 dozen cookies

Get Wild with Wild Rice

Did You Know September is National Rice Month? 

Let’s celebrate with some wild facts about a Minnesota favorite—wild rice!

According to the Minnesota Cultivated Wild Rice Council, wild rice is the only cereal grain native to North America. It’s so special that it’s actually Minnesota’s official state grain!  Not only is it delicious, but cultivated wild rice also provides essential habitat for waterfowl and other wildlife.

And get this—Minnesota is one of the largest producers of cultivated wild rice in the world. Pretty amazing, right?

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How to Cook Wild Rice (It’s Easier Than You Think)

If you’ve never cooked wild rice before, don’t worry—it’s simple! Just:

1. Add 1 cup of uncooked wild rice to 3–4 cups of boiling water.

2. Return to a boil, stir, cover, and simmer for 30–45 minutes, or until the kernels just start to open.

3. Drain any excess water—and you’re done!

It’s nutty, hearty, and makes a perfect base for all kinds of meals.

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My Wild Rice Recipe Contest Experience 

Every year, the Minnesota Cultivated Wild Rice Council hosts the “Get Wild with Wild Rice” recipe contest—and this year, I was lucky enough to be a finalist with my recipe:
Chipotle Chicken, Carrots & Wild Rice.

It’s a flavor-packed combo of:

• Cooked wild rice

• Honey-roasted carrots

• Chipotle BBQ grilled chicken thighs

• Fresh lime, cotija cheese, and cilantro

I actually threw this together one busy night using whatever we had on hand—and it turned out so good, I entered it in the contest!

If you'd like to support it, you can vote for my recipe here for the People’s Choice Award. (Thank you in advance!) There are tons of other great entries too—definitely worth checking out.

Oh, and the Council sent me a fun little swag bag with a hat, t-shirt, and—you guessed it—wild rice!

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Want to Enter Next Year?

I totally recommend entering the contest if you love cooking and want to get creative with wild rice. It’s fun, easy, and a great way to celebrate a delicious local staple.

So here’s to National Rice Month—and going a little wild in the kitchen! 

Jordan Marsh Blueberry Muffins

 

    

One of my little boys absolutely loves blueberries and recently asked me to make blueberry muffins. I meant to do it right away, but a week or so passed and I kept forgetting to buy baking powder. Thankfully, he didn't let me forget for long—he kept reminding me every chance he got.

When I finally had everything I needed, I went searching for a good recipe and came across the “Jordan Marsh Blueberry Muffins.” I had no idea who or what Jordan Marsh was, so I did a little digging. Turns out, it was a beloved New England department store chain, founded in 1841 by Benjamin L. Marsh and Eben Dyer Jordan. The store operated until the late 1990s and was especially known for its Boston location, festive holiday displays, and—of course—its famous blueberry muffins.

I wish I’d had the chance to visit Jordan Marsh back in the day. Reading about it got me thinking about all the iconic department stores that have disappeared over the years. According to Google, stores like F.W. Woolworth, Marshall Field’s, Gimbels, Hecht’s, Lord & Taylor, Bon-Ton, Mervyn’s, Hudson’s, Montgomery Ward, Lazarus, Filene’s, and Rich’s were once major fixtures in American shopping. I remember visiting a Marshall Field’s in Chicago once, and we used to have a Montgomery Ward right here in Springfield.

I ended up using the King Arthur version of the Jordan Marsh Blueberry Muffin recipe, though it looks like there are quite a few variations out there. The muffins turned out absolutely delicious—I’d definitely make them again. Next time, I might mash the blueberries a bit more. My son gave them a solid thumbs-up: he ate two and immediately asked for a third! Even the baby enjoyed them. I froze the extras, and we’ve been enjoying them every weekend. It's probably time to bake another batch!

Jordan Marsh Blueberry Muffin Recipe

Four Years Later

"I'm still here and I would like to get back to it.  You see, the past few years have been busy.  I went to college and got a bachelor's degree, got engaged, graduated college, got a new job, bought a house, got a dog, got married, honeymooned, and well.... now it seems like I might actually have some free time again.  What a wonderful feeling."

Famous last words.  What I didn't know was there was a surprise bundle of joy on the way.  Then another one after that.  So the fact I thought I was going to have free time again is really, really hilarious.  

My baby boys

I hesitate to say I'm returning to blogging, because who knows what will happen next, but I would really like to.  I still cook and bake, travel, fiddle around with sourdough, enter contests,  try local restaurants, and I'd like to share some of it with you all.  Does anyone still read blogs?  Or are we all scrolling TikTok now... It doesn't matter, I'm going to share anyway.  I'd love to hear from you if you're still here!

Donut Streusel Blueberry Pie

Ah ha!  I know this is just the recipe you've been looking for in the beginning of fall.  A nice blueberry pie recipe.  Ha!  This was a recipe I entered this past summer into a blueberry pie recipe contest.  Sadly, it did not win, but it was very tasty!  My family and I dined on this on the 4th of July.  It's pretty much your basic blueberry pie, but it is topped with an exceptional streusel made with crumbled up blueberry cake donuts, butter, and brown sugar.  My advice would be to watch the baking time on this, though.  Our oven in this house is a bit wacky and seems to start out cold and burn things towards the end of baking... I haven't figured that one out yet.  Yes, it's been a long time my friends since I've blogged!  I'm still here and I would like to get back to it.  You see, the past few years have been busy.  I went to college and got a bachelor's degree, got engaged, graduated college, got a new job, bought a house, got a dog, got married, honeymooned, and well.... now it seems like I might actually have some free time again.  What a wonderful feeling. 

Much love, 
Emily

Donut Streusel Blueberry Pie

Ingredients:

2 cups all-purpose flour (about 240 grams)
1/2 teaspoon plain salt
6 tablespoons shortening
3 tablespoons cold unsalted butter, cut into small pieces
4-6 tablespoons ice water

2 quarts fresh blueberries
1/2 cup granulated sugar
4 tablespoons cornstarch
1 tablespoon fresh lemon juice

 4 cups crumbled blueberry cake donuts (about 280 grams)
4 tablespoons butter
¾ cup brown sugar

Egg wash (optional)
Lemon zest, for garnish
Powdered sugar, for garnish

Instructions:

To make the pie crust, in a large mixing bowl, stir together flour and salt; blend in shortening and 3 tablespoons butter, using a pastry blender or two forks, until pea-sized lumps form.  Sprinkle in water, 1 tablespoon at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.  Using floured hands, pat dough into a smooth, flattened disc. Wrap in plastic wrap and chill in the refrigerator.

Meanwhile, in a medium bowl, stir together blueberries, granulated sugar, cornstarch and lemon juice and until well combined; refrigerate.

To make the donut streusel, in an additional medium bowl, using a pastry blender or two forks, blend together donut, 4 tablespoons butter, and brown sugar until well combined and large clumps form; refrigerate.

Heat oven to 375 degrees F. after at least one hour has passed from ingredients being in the refrigerator.

Roll dough out thinly on a floured surface, using a floured rolling pin, and fit into a 9-inch pie plate; place on a cookie sheet and flute edges (or crimp) using fingers and thumb.  Add blueberry filling to pie shell; evenly top with donut streusel.  Brush pie crust edges with egg wash, if desired, for a shinier crust. 

Bake 30 minutes.  Lightly cover pie with foil and bake an additional 30 minutes or until golden brown and bubbly.  Cool completely on a wire rack before dusting with lemon zest and powdered sugar.

Makes 9 servings

Macaron-Making

Hello everyone!  I hope everyone had a happy holiday season.  I'm still here in Missouri, baking cookies as usual.  I've switched gears from sugar cookies to macarons.  I hadn't baked these since pastry school and forgot how fun they are to bake.  They're tricky to make, but once you've made them a few times you get the feel for them.  I've baked four batches in the past month. 

I'm trying to perfect the recipe and technique.  Soon, I'd like to experiment with different flavors and colors.  Pictures to follow!  Do you all have a favorite macaron recipe?  Or a technique I should know about?  What flavor should I bake next?  I'm thinking some Valentine's Day macarons need to happen.  Or Mardi Gras.... that could be fun as well.