It was absolutely wonderful. Just what a vacation should be. But after a week of eating out, all I wanted to do was drag out the cutting board and chop something. I wanted to knead dough, hold a knife strong in my hands, smell the fresh herbs plucked straight from the garden.

While we were in Charleston, we found a great little deli that offers all sorts of specialty meats and cheeses. Have I mentioned before that we are total suckers for fancy meats and cheeses? What can I say? I like my cold cuts gourmet. Just that kind of lady.

Anyway, while we were there, we tried some of their prosciutto and fell instantly in love. Sliced papery thin, it was an absolutely perfect savory, bacon-y but better (yes I said better!!)  treat.

Needless to say, we came home with a pound of it tucked snugly in our cooler between dozens of frozen Capri Suns. That’s the way we roll, people. Classy stuff.

So, on my maiden voyage back to the kitchen, I was left with piles of prosciutto, some leftover goat cheese, fresh basil from the garden, and a mad desire to knead some dough.

There was only one thing that could happen: pizza. And stat.

There’s really no way this pizza could have turned out bad. I mean, you could put roasted red peppers, goat cheese, and prosciutto on a shoe and it would taste good.

But this pizza was more than just good. It was great. And I have two things (and people) to thank for that.

First, the dough. I’ve long been a fan of this pizza dough and have used it religiously for homemade pizzas for over two years now. But I’ve been wanting to experiment lately, so when I found this recipe on How Sweet It Is that used a combination of all purpose flour, white whole wheat flour, and honey, I knew I had to try it.

Whoa, am I ever glad I did! The hubby described this as “the way pizza crust should taste.” It was chewy and yeasty, but didn’t taste like straight up bread. It puffed up beautifully in the oven and was just the right amount of salt and sweetness. It will now be my go to pizza crust. Thank you Jessica!

Second thing that puts this over the top? The method. A few months ago, Bev of Bev Cooks shared a method for cooking pizzas in a cast iron skillet…in under 3 minutes. What the whaaat?

That’s right, you slip the pizzas into a piping hot skillet then put them directly under the broiler for 3 minutes. Bippity bam! You’ve got yourself some puffy, golden, bubbly pizza.

I don’t have a pizza peel, so this method was a teensy bit difficult to maneuver. Alright, let’s be honest, the first pizza totally folded over onto itself and I ended up scalding half the toppings to the bottom of the pan. Whatevs.

Here’s what ended up working for me. First, I used a 6 inch skillet and made individual sized pizzas. This is great because each person can make their own special pizza. It’s also great because it’s much easier to slide a smaller sized pizza into the skillet without catastrophe.

Second, I shaped my pizza on the backside of a cookie sheet that was heavily dusted in a mixture of cornmeal and flour. Note the word heavily. Seriously, don’t be afraid here. This is crucial for easy sliding!

Third, have an oven mitt ready for the sliding transfer and the transfer from stove top to burner. Things move quickly, and the handles of cast iron skillets are not made to resist heat. In other words, they’re freaking hot! Do not touch!

This crust makes enough for 2 large 12 inch pizzas or 4 individual 6 inchers.

The result is a puffy, perfectly browned pizza with a crust similar to what you might get in a brick fired oven. It’s not quite there, but about as close as you’re going to get without actually building a brick oven in the middle of your kitchen. The bottom gets that perfect crispy, slightly charred flavor. It’s perfect.

I adore this combo of slightly sweet roasted red pepper, creamy goat cheese, and crispy prosciutto, but feel free to experiment. That’s the joy of homemade pizzas!

Roasted Red Pepper, Prosciutto, and Goat Cheese Skillet Pizza

 

Print

Prep time

45 mins

Cook time

5 mins

Total time

50 mins

 

Serves: 4

Ingredients

For the crust:

• 1⅛ cups warm water
• 3 teaspoons active dry yeast
• 1 Tablespoon honey
• 1 Tablespoon olive oil
• 1½ cups all purpose flour
• 1½ cups white whole wheat flour
• 1 teaspoon salt

Toppings:

• Your favorite tomato sauce
• Shredded mozzarella cheese
• Crumbled goat cheese
• A few slices prosciutto
• Jarred Roasted Red Pepper, sliced
• Fresh basil and/or rosemary, torn

Instructions

1. In a large bowl, mix together warm water, yeast, honey, and olive oil. Let stand until yeast is foamy, around 10 minutes. Add 1½ cups all purpose flour and 1 cup white whole wheat flour. Stir with a wooden spoon or spatula until dough starts to come together.
2. Dump dough onto a well floured surface. Add the last ½ cup of flour, a little bit at a time, while you knead the dough. Continue to add the flour until the dough is cohesive and smooth, not sticky. You may need the full ½ cup or you may need less. It all just depends.
3. Oil the bowl where you mixed the dough (yes, you can oil it right over all the dough scraps that are still in there!), and place the dough ball back in the bowl. Cover it with a towel and set in a warm place to rise until doubled, about 1½ hours.

For the pizza:

1. Once the dough has doubled, punch it down then turn it out onto a well floured surface. Divide the dough into four equal pieces. (or two or three, depending on the size skillet you’re using. You can also freeze half the dough for later use).
2. Place a cast iron skillet (or several, if you have them) on the stove top and turn the burner to high heat. If it gets too smoky, turn it down a bit, but you want it to be really hot.
3. Place an oven rack as close to the broiler as possible so that the cast iron pan will still slide underneath. Preheat the broiler to high.
4. Cover a pizza peel or baking sheet (without rims!!) with a mixture of flour and cornmeal. Place dough ball on top of the flour/cornmeal mixture. Roll out each dough ball to be slightly smaller than the size of your skillet and top with toppings of choice. For mine, I put a good layer of pizza sauce, a layer of mozzarella cheese, sliced roasted red pepper, a slice or two of prosciutto, and crumbles of goat cheese.
5. Now for the tricky part. Slide a floured spatula under the dough. Place your peel or baking sheet beside the skillet and slide the pizza into the skillet. This is much easier if you have a buddy who can hold the baking sheet while you slide the pizza. I highly recommend buddies. This takes some practice, so don’t be worried if the pizza gets a little misshapen or toppings fall off. It’ll happen. It’ll still be delicious.
6. Leave the pizza on the stovetop for about 30 seconds then remove and place directly under the broiler. Leave it there for 1 minute then turn it 180 degrees and leave it for another 1-2 minutes. Once it’s browned and bubbly, remove from oven. Leave it in the skillet for a minute or two, then use a spatula to slip it out and serve.

3.1.09

Crust from How Sweet It Is; Method from Bev Cooks, Toppings from Neighborfood

Today for #SundaySupper we’re honoring the fathers in our lives. Whether they earned the title by blood or by loyalty or by years of distilled wisdom we’re honoring the ones who have guided us, helped us, and shaped us into the people we are today.

My dad has never been one for the lime light. You’re much more likely to find him in the back fixing an electrical shortage than on a stage. Dad’s the one in the backyard, manning the grill, making sure your steaks turn out just right. He’s the one tucked under the hood of a car hooking up jumper cables because his darling daughter can’t remember to turn her lights off. He’s the one hanging lights, building closets, doing the dirty work no one else seems to want to do. And he’s doing it all quietly, without fanfare, without attention, and all too often, without thanks.

My dad isn’t the extravagant type. He doesn’t express his love in giant bouquets or strings of diamonds. Instead, he lives it, every day, with thoughtful, generous gifts of time and service.

I credit my dad with teaching me that kind of love. The kind of love that doesn’t have to be loud or showy, but instead proves itself with quiet, faithful devotion over the long haul. It’s the kind of dependable, constant love you know you can count on when you’re stranded on the road at one in the morning. It’s the kind of love that will show up to watch you play Laurie in Oklahoma three nights in a row, even though you know he doesn’t really like musicals. it’s the kind of love that sits patiently beside you, not acting a bit terrified, as you make your first shaky, jumpy drive around the block.

For so many reasons, these oatmeal raisin cookies remind me of my dad. I don’t know if they’re his favorite dessert–he does love a good crazy cake or Crisco cookie–but I do know they’re way up there at the top.

I’ve always thought it was fitting that dad would choose the humble oatmeal raisin cookie over it’s famous cousin, chocolate chip.

Like dad, the oatmeal raisin cookie doesn’t get a lot of attention. It’s not paraded on blogs, featured on the covers of cookbooks, or raved about in cafes. But the oatmeal raisin cookie is the kind of cookie you can depend on. It’s comforting and homey. It’s sturdier than a chocolate chip cookie and feels like it would hold up better under pressure. It’s the cookie of lunch bags and after school snacks. The cookie you find nestled in a jar on the counter, there for you if you need a quick breakfast or a late night nibble. It’s just like dad– faithful, comforting, humble, good.

I feel a little bit embarrassed that it’s taken me this long to share my favorite oatmeal raisin cookie with you all. There are so many different recipes for oatmeal raisin cookies–some cakey with just a little oats, others packed with ginger or nutmeg, others crisp and buttery thin little wafers. Truthfully, I like these cookies every which way, but this seems to be the recipe I return to most often for a classic, chewy oatmeal cookie. This one is made with old fashioned rolled oats so it retains that addictive crisp-chewy, hearty texture. Lightly spiced with cinnamon, the smell of these cookies will draw people to the kitchen like moths to a porch light. I like to add pecans to them, but they’re good just as plain as can be, too.

Like most of my cookies, I have three recommendations for these: undertake, underbake, and omg you should really take these out before they’re totally done! If you want to retain that crisp outside and gooey center, take these out just when the perimeter is set then allow them to finish setting up on the baking pans.

Wait that excruciating five minutes for them to set up then scoop them straight from the hot pan and dunk them right in a big glass of ice cold milk. There’s not a more satisfying or comforting treat out there. I’m convinced.

Tell me, what lessons did your dad teach you? Are there any recipes that remind you of your dad? You can check out the other #SundaySupper members answers below the recipe.

Classic Oatmeal Raisin Cookies for #SundaySupper

 

Print

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Note: I’ve made these with regular large eggs before and they turn out just fine. The extra large makes them just a tad more moist. You can use dark brown or light brown sugar.

Serves: 32

Ingredients

• 1½ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon Kosher salt
• 2 sticks unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 extra large eggs
• 2 teaspoons vanilla
• 3 cups old fashioned rolled oats
• 1½ cups raisins, plumped for 10 minutes in 2 cups of warm water then drained
• 1½ cups pecans (optional)

Instructions

1. Preheat the oven to 350 degrees. If you’d like to add pecans, spread them out on a baking sheet and bake for 5 minutes. Remove from oven, cool, then coarsely chop.
2. In a small mixing bowl, whisk together flour, baking powder, cinnamon, and salt. Set aside.
3. In the bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy, scraping the bowl down as needed.
4. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. With the mixer on low speed, slowly add flour mixture to egg mixture. Beat until well combined.
6. Add the oats, drained raisins, and pecans (if desired) and stir to combine.
7. Drop about 2 inch rounds of dough onto sheet pans lined with parchment paper. Flatten slightly with the palm of your hand. These don’t spread too much so you’ll only need an inch and a half or so between cookies. Bake for 12-15 minutes or until golden and set on the outside and still a little gooey on the inside. Remove from oven and allow cookies to set up on the baking sheet for 5-10 minutes. Then remove to a cooling rack to cool completely.

3.1.09

Recipe adapted from Ezra Pound Cake and Barefoot Contessa Back to Basics: Fabulous Flavor from Simple IngredientsDad’s Favorite Main Dishes:

• Father’s Day Ribs by Jane’s Adventures in Dinner
• Chorizo Burgers by La Cocina de Leslie
• Whiskey Sliders by Cravings of a Lunatic
• Beer Can Chicken by Crazy Foodie Stunts
• Pesto Shrimp Roll Sandwich by Growing Up Gabel
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales
• Chicken Wings for Dad by The Not So Cheesy Kitchen
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere
• Tamale Pie Ring by Treats & Trinkets
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons
• Grandma Papina’s Lamb Stew by Webicurean
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers
• Panko Crusted Snapper by Supper for a Steal
• Gluten Free Grilled Pork Chops by No One Likes Crumbley Cookies
• Boiled Shrimp for Father’s Day by The Catholic Foodie
• Dad’s Famous Baby Back Ribs by Family Foodie
• Turkey Stuffed Peppers by Ruffles & Truffles
• Lightened Up Fish Biriyani With Fresh Dill ! by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious

Dad’s Favorite Appetizers and Sides:

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands
• Tuna Pasta Salad ~ Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious
• Bacon-Cheddar Potato Salad by Home Cooking Memories
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Zabaglione with Fresh Berries by My Other City By the Bay
• Richest-Ever Chocolate Pound Cake by Gourmet Drizzles
• Dad’s Cheesecake by Table for 7
• Cheese Cracker by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings
• Pecan pie by Small Wallet Big Appetite

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you. To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

Join us in Orlando this summer www.foodandwineconference.com

I spent the month before vacation obsessively searching the interwebs for a cute swimsuit. It was slightly less dreadful than trying on spandex in a florescent lit cubicle surrounded by mirrors, but by a very slim margin.

Is it just me, or are swimsuits not really made for swimming? Stores should finally just admit it and start calling them “lay by the side of the pool and don’t move or risk exposing body parts” suits, because that’s what they are.

I’m not really a “lay out” kind of girl. I love being outside. I enjoy sunshine and playing outside. But laying still and exposing my flesh to burning rays of light for hours on end is about as appealing to me as laying in a mosquito infested swamp. When I don a swimsuit, I expect to actually swim. Like, jump off the diving board, catch some waves, move my arms around, maybe even do a dive or a cannon ball here and there, swim.

So the search began for a swimsuit that was cute and tastefully flirty, didn’t cost a trillion dollars, and would actually hold all the goods in place in the water…where it’s supposedly made to be!

In case you’re wondering, that’s like trying to find a Justin Bieber fan at a Mumford and Sons concert. They’re out there, but they’re not easy to spot.

I did eventually find a suit that fit the bill, and we frolicked in the ocean together and there were rainbows and fairies singing and we lived happily ever after.

But you’re here for the salad, right?

All this swimsuit shopping got me thinking about salad. Funny how that works. In the winter when we can cozy up in big comfy sweaters I’ve got roast and potatoes on the brain. But when the seasons shifts and the amount of skin that is exposed starts to become greater than the amount that’s covered up, suddenly a great big bowl of greens sounds like just the right thing.

This bowl of greens is bright and fun, studded with juicy berries, roasted walnuts, and goat cheese and coated in a sweet orange vinaigrette. It’s summery and light and won’t make you cry when you get under those florescent lights. The selection of swimsuits, however, just might.

Recipe by Neighborfood

I’m so happy to welcome Kendra Thornton to Neighborfood today. Kendra is a travel expert who has literally eaten all over the world! She’s also a mom who loves to share unique, authentic cuisine with her family. When Kendra contacted me with a recipe for a Honey Bear Smoothie, there was no way I could say no!

We already know peanut butter, banana, and honey make the perfect grilled sandwich, but did you know they also make a killer smoothie? After trying this recipe, I can see why she couldn’t get enough of this smoothie. It is seriously, seriously delicious. Plus, it’s gluten and dairy free, perfect for this week’s #SundaySupper Free for All, featuring recipes free from common allergens. Thanks again for sharing this amazing recipe with us, Kendra!

The phrase goes, “What happens in Vegas, stays in Vegas.” Everything, that is, except for this fabulously Sweet Honey Bear smoothie that I fell in LOVE with while staying at the Cosmopolitan, ranked amongst some of the best foodie hotels in Las Vegas! I was introduced to this sweet concoction by the hotel’s poolside dining service during my former vacation. After a little bit of sweet talk, I was fortunate enough to get the poolside restaurant to give me the recipe! I brought the recipe back to Chicago to share with my family and friends and now, my dear reader, I am passing it on to you.

With the days getting longer and warmer, what better way to celebrate the end of winter’s bearish hibernation that with a smoothie made with honey and cinnamon! This recipe can be made with either almond milk or coconut milk, depending upon your preference. I also like to add more cinnamon than what the recipe calls for, but that’s just because I love cinnamon! I suggest giving the shake an initial taste test after blending the ingredients together to determine if you need to add any more (I find that I am always sneaking in more cinnamon into my shake ☺). Finally, if you use a frozen banana instead of one at room temperature, the shake will have a consistency closer to ice cream—perfect for a warm spring day!

This week’s #SundaySupper features a goldmine of recipes for those dealing with allergies to nuts, gluten, or dairy. Be sure to check them all out below!

Breakfast

• Dairy, Egg, Gluten, Nut & Soy Free Brown Rice Breakfast Pudding by girlichef
• Dairy & Nut and Sugar Free Blueberry Tangerine Muffins by Vintage Kitchen
• Dairy, Egg, Gluten, Nut, and Soy Free Homemade Mango Jam Recipe by Masala Herb

Main Courses

• Gluten Free Nothing Missing Manicotti by Jane’s Adventures in Dinner
• Gluten Free Sun-Dried Tomato & Feta Meatballs over Courgette Noodles by Small Wallet, Big Appetite
• Gluten Free Pizza by Cravings of a Lunatic
• Dairy, Egg & Nut Free Balsamic Portobello Burgers by Curious Cuisinere
• Dairy & Egg Free Raw Pasta with Tomato and Basil Sauce by Mama’s Blissful Bites
• Dairy, Egg, Gluten & Nut Free Mushroom Risotto Bake by Cindy’s Recipes and Writings
• Dairy, Egg & Gluten Free Vegan Mac and “Cheese” by Webicurean
• Dairy, Egg & Nut Free Creamy Mushrooms on Pasta by The Not So Cheesy Kitchen

• Gluten Free Persian Cucumber Yoghurt by Shockingly Delicious
• Gluten Free Quinoa with Olives, Basil and Sun-dried Tomatoes by That Skinny Chick Can Bake!!!
• Dairy Free Farro and Fruit Salad by Magnolia Days 
• Dairy, Egg, Gluten & Dairy Free Fattoush Salad by From the Bookshelf
• Gluten Free Chickpea Fritters by The Lovely Pantry
• Dairy, Egg, and Gluten Free Black Bean and Mango Salad by Soni’s Food
• Dairy, Egg, Gluten, and Nut Free Grilled Fennel Salad by Food Lust People Love

• Dairy & Gluten Free French Bread by Blueberries and Blessings
• Dairy & Gluten Free Crunchy Almond Sesame Crackers by Sue’s Nutrition Buzz

Treats

• Dairy & Gluten Free Individual Chocolate Pavlova by The Girl in The Little Red Kitchen
• Gluten Free Flourless Chocolate Chip Peanut Butter Cookies by Juanita’s Cocina
• Gluten Free Ghoriba by Maroc Mama
• Dairy, Egg & Gluten Free Apple Almond Butter Cookies by What Smells So Good?
• Gluten Free Chocolate Chip Cookies with Almond Flour by Hezzi-D’s Books and Cooks
• Nut Free Lemon Cardamom Wedding Cookies by Gourmet Drizzles
• Dairy Free Chocolate Gelato by Growing Up Gabel 
• Dairy, Egg, Gluten & Sugar Free Cantaloupe Strawberry Coconut Gazpacho by Peanut Butter and Peppers
• Gluten Free Meringue Kisses with Dulce de Lece by Basic N Delicious
• Dairy & Egg Free Vegan Everyday Chocolate Loaf by Gotta Get Baked
• Gluten, Dairy, and Nut Free Coconut Macaroons by Happy Baking Days
• Dairy, Egg, Gluten & Soy Free Tastes like Chocolate Ice Cream by Cookistry
• Dairy, Egg & Gluten Free Vegan Bread Pudding by In the Kitchen with Audrey
• Gluten Free Enoki Mushroom & Pine Nut Quinoa by Family Foodie
• Gluten Free Mousse & Cookies by Ninja Baking
• Gluten Free Brown Butter Snickerdooles by Pies and Plots
• Dairy, Egg & Soy Free Chai Spice Coconut Ice Cream by Daily Dish Recipes
• Gluten Free Lemonade Dip by The Messy Baker

Drinks

• Gluten & Dairy Free Honey Bear Smoothies by Neighborfood
• Sugar Free Strawberry Meyer Lemonade by The Weekend Gourmet

Be sure to come back on Sunday for all the amazing “Free For All” recipes! We would love to have you join our Twitter #SundaySupper chat party starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to see you to join all you need to do is follow[ the #SundaySupper hashtag and please do not forget to include the hashtag in your tweets as well. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

We’re leaving for vacation next week which means I’m spending this week dreaming about the beach, fresh sea food, and finding ways to procrastinate packing. I’m planning for a road trip, which means I’m also dreaming about giant bags of beef jerky, peanut M & Ms, and Take 5 bars errr, healthy snacks.

These morning glory muffins are the only thing that stands between me and a 10 hour long tummy ache. They’re sweet, but not overly so, and they’re packed with good for you ingredients. I don’t know where the term “morning glory” came from–it would probably be more accurate to call these “kitchen sink” muffins. A combination of carrot, coconut, apple chunks, and raisins fills these moist, dense muffins.

I know a lot of people prefer their muffins big and puffy, stuffed with blueberries or bananas, studded with chocolate chips, and dusted with powdered sugar. Me? I prefer the humbler, gnarly-er morning glory muffin. I’m not going to pretend these are the prettiest or most impressive muffins out there. Let’s face it, they’re knobby brownish lumps.

But what these babies may lack in visual appeal, they more than make up for in flavor. This is like eating a really, really good carrot cake…for breakfast. Every bite is a burst of textures and flavors- sweet, tart, juicy, nutty. It’s got it all. No spread, no butter necessary.

This is a recipe you can easily adjust to suit your preferences. I like to use white whole wheat flour, which keeps these nice and light but ups the nutritional value. You could also replace half the flour with regular whole wheat flour. Sometimes I add walnuts or almonds or ground flax seed to boost the protein. Sometimes I use unsweetened coconut, sometimes sweetened coconut. Here’s one thing I wouldn’t change: the raisins.

I know, I know. Raisins aren’t exactly a crowd favorite, but they don’t have to be dry, stick to your molars, disappointing replacements for chocolate chips. I learned a useful tip from The King Arthur Flour Baker’s Companion. Whenever you bake with raisins, always give them a good soak in water first. They’ll plump right up and become juicy, perfectly sweet nuggets you’ll be happy to bite into. And if you’re feeling extra adventurous, you can even soak them in bourbon or wine or orange juice or whatever tickles your fancy.

I plan to have a big bag of these riding shot gun all the way to Charleston.

Recipe adapted from The King Arthur Flour Baker’s Companion

Wait, you thought that was Christmas?

No way, guys. I’m 97.89% positive it’s June. I mean, think about it. The days stretch long and warm into the evenings. We break out the grill and gather round the campfire. Fireflies light up our nights. Flowers add brightness and color to our walkways. And berries are bursting with all their juicy, jewel toned glory.

S’mores and ice cream, people. S’mores and ice cream. What more convincing do you need?

This is my favorite time of year. After a particularly long, cruel winter, these first few weeks of sunshine, sun dresses, and grilling out feel especially extravagant. I’ve also always been partial to fruit desserts over chocolate desserts, and this season provides more than enough opportunity to indulge my cravings.

I’m not sure if there’s any dessert I love more than a simple fruit crisp. Warm fruit + buttery crumble + ice cream is my summer groove.

I adore a simple peach or apple crisp, but this Strawberry–Nectarine–Cherry combo is really something special. Each bite provides a little something different–a pop of sweet cherry, a little burst of tart nectarine, and then a bit of crunchy oatmeal topping. It’s heavenly warm from the oven with a big, melty scoop of vanilla ice cream.

The nice people over at Zulka contacted me a few weeks ago and asked if I’d be willing to try and review their Morena Pure Cane Sugar. It took me all of about .2 seconds to make that decision. In case you haven’t noticed, this kitchen goes through a lot of sugar, and I was excited to try their product.

Zulka is an unrefined sugar that is minimally processed, allowing it to retain the natural properties of the sugar cane plant. What does that mean? Basically, this stuff is the real thing. One look at the grains makes the difference pretty obvious. Zulka’s sugar grains are coarser and less uniform than traditional refined white sugar and they have a golden brown color. The taste difference is subtle, but Zulka sugar has a lingering caramel taste that traditional refined sugar lacks.

Zulka can be used as an exact 1:1 replacement for refined white sugar in all baking and cooking recipes, which means you don’t have to do any complicated math in your head. Woohoo! It also means your baked goods will have the naturally sweet, caramel flavor of real sugar cane.

This crisp was the first recipe I tried using Zulka sugar, but since then I’ve been using it in everything from cookies to iced tea. I find it’s especially good in beverages, where you can really taste the difference in flavor. I also love that the grains are more coarse, which makes them perfect for sprinkling on top of a muffin or crisp to add a little texture and shimmer.

If you’d like to learn more, check out Zulka’s website. And be sure to enjoy all the goodness of the most wonderful time of the year!

Zulka provided the sugar for this review. All opinions are my own.

Recipe by Neighborfood

French toast has to be one of the greatest rationalizations of our society. No, no, it’s not dessert! It’s just toast! Eggs and toast. It’s totally breakfast!

Don’t get me wrong, I looooove the french toast. But I’m under no illusions of it’s nutritional value. At the heart, it’s fried bread with sugar sauce that inevitably coerces me into taking a nap 30 minutes after I consume it. Been there, done that. (I also love naps….just FYI).

Because of it’s tendency to cause food comas and entire mornings of negative productivity, I had relegated french toast to weekend only breakfast status.

But then.

Then.

Then, there was angel food cake french toast.

Oh maaa goodness. It’s like eating a golden fried cloud. It’s just a little crispy on the outside but light and fluffy on the inside. It’s a tad sweet, but not so sweet that you can’t cover it in blueberry lemon sauce and a dollop of whipped cream.

Plus. PLUS!

It won’t induce extreme napping, lethargy, and/or an impromptu marathon of the first three seasons of Arrested Development.

This angel food french toast is one of the great deceivers of the food world. It looks like dessert. It tastes like dessert. It feels like a total splurge. But it’s actually a fat free, low calorie cake. Sure, it goes around at parties masquerading as dessert, chatting it up with turtle cheesecake and double chocolate trifles. But deep down, it’s actually sorta kinda healthy. Angel food is a total faker.

Which means you can have it for breakfast. On a weekday. And go to work afterwards and not fall asleep on your keyboard.

Win.

The #SundaySupper team is talking summer berries this week, which is probably my favorite thing in the ENTIRE world. I live for this time of year. This blueberry lemon sauce really allows those summer flavors to shine. It only takes about 10 minutes to cook down into a sweet, bright, syrupy topping for the angel food french toast. This is a breakfast you can get behind, whether it’s a Sunday brunch or a Monday morning before work.

Be sure to check out all the other ways our #SundaySupper team is using fresh berries. From savory dinners to jam to cocktails, we’ll make sure you find a way to use all those glorious berries!

Breakfast & Brunch

• Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
• Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
• Blueberry Rhubarb Baked Oatmeal by Pies and Plots
• Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
• The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

• Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
• Red, White, and Blue Chicken Salad by MarocMama
• BBQ Strawberry Pizza by Jane’s Adventures in Dinner

Jams, Jelly, Sauces & More

• Blackberry Ketchup by Healthy. Delicious
• Four-Berry Jelly by Blueberries and Blessings
• Mixberry Jam with Merlot by The Urban Mrs
• Roasted Strawberry Tarragon Butter by Gourmet Drizzles
• Strawberry Freezer Jam by Growing Up Gabel

Desserts

• Strawberry Crumb Bars by The Girl in the Little Red Kitchen
• No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
• Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
• Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
• Lattice-Top Blueberry Pie by Hip Foodie Mom
• Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
• Strawberry Shortcakes by Juanita’s Cocina
• Berrylicious Ice Cream by NinjaBaking.com
• Stove Top Berry Crumble by Peanut Butter and Peppers
• Strawberry Yogurt Popsicle by Mama’s Blissful Bites
• Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
• Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
• Strawberry Ice Cream by Basic N Delicious
• Financiers with a Summer Berry Salad by The Lovely Pantry
• Strawberry Pretzel Salad by Curious Cuisiniere
• Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
• Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
• Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
• Strawberries with Cannoli Cream by Comfy Cuisine
• Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
• Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
• Blackberry Pie w/Brandied Whipped Cream by Webicurean
• Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
• Raspberry Mousse by Cindy’s Recipes and Writings
• Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
• Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
• Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

• Berry Berry Smoothie by Momma’s Meals
• Blueberry Infused Vodka by Big Bear’s Wife
• Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
• Goji Berry Martini by Magnolia Days
• Irish Cobbler by girlichef

Party Planning

• Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Why don’t we just end the post there?

Really, what else needs to be said?

It’s a brownie, in cookie form.

Chocolate, fudgy, gooey goodness in round shape. The kind of shape that can be held in the palm of the hand and taken on the road. Brownies to go. Oh, yeah.

I’ve been on the hunt for a brownie cookie for awhile now. I was never totally sold on one recipe, but I finally decided to just dive in and try one.

In this case, the first times the charm.

These cookies are puffy, ultra rich and really taste like brownies. When the Mr. had his first bite, he said, “that’s really good, but it doesn’t taste like a cookie”.

Precisely. Don’t make these if you’re craving a chocolate cookie. Make these if you’re craving dense, fudgy, chewy chocolate brownies.

A few notes on the recipe:

-The original recipe called for 4 squares unsweetened chocolate and 3 cups unsweetened chocolate chips–half for the batter and half for the chocolate chips. I only had 2 squares of unsweetened chocolate so I ended up using all semi-sweet for the rest of the recipe. I liked the sweetness level, but if you want the cookies a little darker you can replace 2 squares of semi sweet chocolate with unsweetened or bittersweet.

-I mixed mini chocolate chips into the batter, because I love them. Mini makes everything better.

-It’s easy to over bake these cookies since you can’t really tell if they’re getting golden around the edges. My advice is, if they’re set on the outside take them out. Even if they’re still goopy in the middle. I always err on the side of under baking. You can let them set up on the pans when they come out of the oven.

-These are really best straight from the oven, so I like to make just a half dozen at a time and then store the rest in the fridge (up to 3 days) or the freezer (up to 3 months).

Enjoy!

Brownie Cookies

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Serves: 18

Ingredients

• ½ cup butter
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 2 (1 ounce) squares semi sweet chocolate
• 1½ cups semisweet chocolate chips
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon espresso powder (optional)
• 4 large eggs
• 1 ½ cups sugar
• 2 teaspoons vanilla extract
• 1 cup mini semi sweet choc chips

Instructions

1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
2. Place butter, chocolate squares and 1½ cups chocolate chips in the bowl of a double boiler. Heat until melted, stirring occasionally. Remove from heat.
3. Combine flour, baking powder, salt and espresso powder in a small bowl. Set aside.
4. In the bowl of an electric mixer, beat eggs, sugar, and vanilla extract on medium high speed until light in color. With the mixer on low speed, gradually add dry ingredients, beating until just combined. With the mixer still running, slowly pour chocolate mixer in, beating until smooth. Stir in mini chocolate chips.
5. For jumbo sized cookies, scoop 2 Tablespoons of dough onto prepared baking sheets, about 1 inch apart. Bake for 9-11 minutes, removing from oven as soon as edges are set. Allow to set up on baking sheets, then remove to wire racks to cool completely.

3.1.09

Recipe adapted from Pure and Yummy 

I loved grilling out with you all the past few weeks, but I’ve got quite a stack of dessert recipes waiting here in the wings. These Oatmeal Rhubarb Crumble Bars are one of those I’ve just been itching to share with you all.

Somewhere in the midst of the cookout madness, I also decided to make over 200 cookies to sell at our neighborhood garage sale. (I also decided I’m crazy). I made some of my favorites from the site- classics like The Chewy, Triple Peanut Butter Chip, and Monster Cookies–but I also branched out and made some off-the-beaten-path cookies, including these Rhubarb Crumble Bars.

This technically isn’t a new recipe. I originally shared it on the blog way back in the early days. But by this point they’re so far removed in the archives, I knew it was worth sharing them again. Besides that, I wanted the pictures for this recipe to do justice to how scrumptious they really are.

Back when I first made this recipe, I was still very much a “follow the recipe exactly as written” kind of girl. Since then, I’ve learned that there’s always room for variations and tweaks, so on this revisit, I took the liberty of changing a few things based on personal preference.

The first thing I did? Add more nuts. I just like the crunchier texture they lend to the crumble. I also used pecans instead of walnuts this time. I think I like the pecans better overall, but I’m sure any kind of nut would fit in just fine.

The next change? Spice it up! I added a good sprinkling of ginger to the rhubarb filling (ginger + rhubarb sets my heart a pitter patter) and a hefty sprinkle of cinnamon to the crumble. I heart cinnamon.

The result is a gooey, tangy sweet center surrounded by golden crumbly oatmeal topping. This dessert is proof that rhubarb doesn’t need strawberry. It’s a strong fruit that can stand on it’s own two…ummm…stalks.

These bars are wonderful straight from the oven all warm and gooey. If you put it in a bowl with a scoop of ice cream, you’ve got yourself a divine little crisp. But you can also stick these in the fridge and allow them to set up into perfectly portable lunch bag treats. I served them at room temp at the garage sale, and they were a huge hit. Whatever way you slice it (or scoop it) your family will love these rhubarb crumble bars!

I’m sure you all remember my good friend Cathy from her amazing cake pop tutorial. She’s back again this week with a recipe perfect for a #SundaySupper picnic! Cathy made this crazy good Punch Bowl Cake then brought it over to my house so I could stuff it in my face photograph it. We make a good team! If my coworkers are any indication, this dessert is sure to be devoured wherever it goes. 

When I was little whenever there was a picnic at my dad’s job or a party at a friend’s house or a family reunion, my mom would debate what to take. Dessert was always a safe bet, and so was a punch bowl cake, or as my family called it Crow’s Nest. Recently I thought about making one and looked online for a recipe. I looked through several, and they were fancy. Super fancy. Fresh fruit and made to look prettier than they taste. I remember my mom’s being simple.

Boxed cake mix.
Boxed pudding.
Cool Whip.
Maraschino cherries.

Ok, maybe I want mine a little more homemade, but I want to be able to make it without a trip to the store to buy something fancy. This is perfect for a work picnic, church potluck, family reunion, and so on. It’s not exactly picnic-basket-friendly, but it serves a lot of people. With the rich chocolate cake, fudge pudding, and fresh whipped cream, everyone will love you.

My version of punch bowl cake starts with a homemade double chocolate cake. This cake is a big recipe. It’s made for a 1/4 sheet, but I sometimes use a 9×13 AND a 7×11. It won’t matter what shape the cake is, so use any combination of pans that gets the whole recipe baked.

The next layer is made with 2 small boxes of Chocolate Pudding – yeah, I still use a box

The last layer is fresh sweetened whipped cream. Because, let’s face it, nothing beats the real thing.

Once each of the layers are made, all you have to do is assemble.

Start by breaking up the cake and laying about 1/3 of it at the bottom of a big ol’ bowl. Follow that with a thin layer of pudding, then a thin layer of whipped cream, then repeat. I like the look best if it repeats three times. The very top layer should be whipped cream and should be thick enough to cover without seeing through. Top with strawberries, raspberries, or – like mom always did – maraschino cherries. Or skip the fruit if you don’t have any handy.

Guys, I had never had punch bowl cake before and I have to say, this stuff kind of blew my mind. I recommend making it a few hours ahead of time. The longer it sits, the more the layers mesh together into one thick, rich, ultra fudgy cake. I would take this cake over the typical frosted version any day of the week.

Be sure to check out all the other amazing picnic dishes from the #sundaysupper family below! From sandwiches to bars to salads, we’ve got everything you need for a picnic except the basket!

Triple Chocolate Punch Bowl Cake for #SundaySupper

 

Print

Prep time

40 mins

Cook time

60 mins

Total time

1 hour 40 mins

 

Serves: 16

Ingredients

For the Double Chocolate Cake

• 1½ Cups hot brewed coffee
• 4oz semi-sweet chocolate
• 3 large eggs
• ¾ Cups vegetable oil
• 1½ Cups well shaken buttermilk
• ¾ tsp vanilla
• 3 Cups sugar
• 2½ Cups flour
• 1½ Cups cocoa powder – regular, not dutch
• 2 tsp baking soda
• ¾ tsp baking powder
• 1¼ tsp salt

For the pudding:

• 2 (3.4 oz) boxes instant chocolate pudding
• 3 cups milk
• 1 cup cream

For the whipped cream:

• 2 Cups heavy whipping cream
• 6-8 Tbsp powdered sugar
• 1tsp vanilla
• Fresh berries, optional

Instructions

For the cake:

1. Preheat oven to 300 degrees.
2. Finely chop the chocolate (or cheat and use chips) and place in a heat proof bowl. Pour hot coffee over the chocolate and let stand, stirring occasionally until chocolate is melted.
3. Beat eggs in mixer until thick and lemon colored. Slowly add oil to eggs, followed by slowly adding buttermilk and then vanilla. Add chocolate mixture SLOWLY and beat until well combined.
4. In another bowl, sift together sugar, flour, cocoa, soda, powder, salt. Add this mixture gradually to liquids and beat on medium speed just until combined.
5. Pour into lightly greased pans and bake 40-60 minutes – until center is set (time depends on size pan). Don’t overbake.

For the pudding:

1. Place pudding mix, milk, and cream in a large bowl and whisk together until mix is totally dissolved, about 2-3 minutes. Chill until ready to assemble.

For the whipped cream:

1. Put all ingredients in stand mixer with whisk attachment and beat until firm peaks form. *Note: the amount of powdered sugar just depends on personal preference.

To assemble: Break up cake into bite sized pieces. Place about ⅓ of the cake in the bottom of a large punch bowl or trifle bowl. Follow that with ⅓ of the pudding then ⅓ of the whipped cream. Repeat 2 times, ending with the whipped cream. Top with fresh berries if desired. Refrigerate until ready to serve.

3.1.09

A Picnic Sunday Supper!

Salads and Slaws:

• Bacon Ranch Potato Salad from Juanita’s Cocina
• Caprese Spinach Salad from Small Wallet, Big Appetite
• Chicken Chopped Salad from Table for Seven
• Cold Pea Salad  from Shockingly Delicious
• Creamy Potato Salad with Roasted Pears, Cilantro and Romano Cheese from Gourmet Drizzles
• German Potato Salad from The Girl in the Little Red Kitchen
• Hawaiian Cole Slaw from Curious Cuisiniere
• Italian Chopped Salad from Hezzi-D’s Books and Cooks
• Kale Pasta Salad from Hip Foodie Mom
• Mediterranean Pasta Salad from Peanut Butter and Peppers
• Mizeria (Polish Cucumber Salad) from From Fast Food to Fresh Food
• PA Dutch Pepper Cabbage from Cindy’s Recipes and Writings
• Pineapple Slaw from I Run For Wine
• Spaghetti Salad from Country Girl in the Village
• Tortellini Pasta Salad from Supper for a Steal

Sandwiches and Mains:

• Avocado Chicken Salad Sandwich from Momma’s Meals
• Caramelized Onion, Goat Cheese, and Tomato Sandwich from Magnolia Days
• Grilled Bratwurst and Onion Open-Face Sandwiches from The Urban Mrs
• Grilled Chicken Sandwiches with Green Goddess Sauce from Foxes Love Lemons
• Herbs-Garlic and Parmesan Croissants from Basic N Delicious
• Indian Spiced Chicken Drumsticks from Soni’s Food
• Japanese Picnic Bento Box from The Ninja Baker
• Mini Chicken Salad, Avocado and Cheese Subs from Big Bear’s Wife
• Moroccan Fried Chicken from MarocMama
• Pepper, Spinach and Goat’s Cheese Quiche from Happy Baking Days
• Picnic Basket Buttermilk Fried Chicken from Noshing with the Nolands
• Salmon in a Jar from Healthy. Delicious.
• Smoked Trout Deviled Eggs from The Wimpy Vegetarian
• Spam Musubi fromKimchi Mom

Desserts:

• Apricot Oat Nut Bars from Pies and Plots
• Chocolate Dipped Rice Krispie Treat Pops from In The Kitchen With KP
• Cocoa Cupcakes with Chocolate Buttercream from That Skinny Chick Can Bake
• Fruit Salad from The Not So Cheesy Kitchen
• Fruit Salad with Honey Port Drizzle from Family Foodie
• Loaded Butterscotch Bars from Vintage Kitchen
• Nathan’s Cookies from What Smells So Good?
• Peanut Butter Rice Crispy Treat Truffles from Chocolate Moosey
• Shandy Popsicles With Raspberries from Ruffles & Truffles
• Texas Sheet Cake with Pecan Frosting from Food Lust People Love
• Triple Chocolate Punch Bowl Cake from Neighborfood

Drinks:

• Fresh Limeade with Chia Seeds from girlichef
• Pineapple Sangria from Growing Up Gabel
• Strawberry Basil Lemonade from The Messy Baker Blog
• Strawberry Lemonade from Gotta Get Baked
• Top 10 Wines for Picnic #SundaySupper from ENOFYLZ Wine blog
• Watermelon Agua Fresca from Daily Dish Recipes

Today, I’m wrapping up burger week with a collection of fabulous burgers from Neighborfood and around the web, so you’ll have everything you need for a tasty Memorial Day weekend!

First, a recap:

Monday we talked about The All American Bacon Cheddar Burger. It’s juicy, beefy, classic goodness. A staple for summer cookouts.

Tuesday there were these incredible Spicy Buffalo Blue Cheese Chicken Burgers. It’s a buffalo wing in burger form, which is to say, it’s cray-cray…in the very best kind of way.

Wednesday I shared the BEST EVER (not even kidding!!) veggie burgers. Beets, beans, and brown rice form a perfectly textured, hearty, smoky veggie burger that even the Ron Swanson’s in your life will love.

Finally, yesterday these Italian Sausage Caprese Burgers happened. Caprese salad on your burger. Shut. the. front. door.

Here are my other go tos:

Cajun Burgers- The first burger I ever made myself, this is still one of my all time favorites. Spicy with a tangy sweet sauce, these guys rock my socks every time.

Cheeseburgers with Bacon Balsamic Jam– Ummm, hello bacon jam! Also, hellooooo truly horrendous photography! Please just look at the recipe and ignore the pictures. *shudder*

Taco Burgers with Green Chili Salsa- Of course there’s a taco in my burger. Why not?

And finally, here’s a few from around the web that caught my eye:

These Burgers with Roasted Tomatoes, Pesto, and Mozzarella from Confections of a Foodie Bride look totally amazeballs.

These Sweet Potato Black Bean Burgers from Bake Your Day are another veggie option you can add to your arsenal.

I want these Burgers with Sauteed Mushrooms, Arugula, and Dijon Aioli from How Sweet Eats in my face as soon as possible.

I was really hoping to try a salmon or tilapia burger during burger week but just didn’t have the time. These Salmon Burgers with Greek Yogurt and Dill from Very Culinary look like winners!

I’m definitely saving these Chili Lime Feta Turkey Burgers from A Kitchen Addiction for a lighter burger option.

Port Sliders with Goat Cheese and Caramelized Onions from The Brewer and The Baker. Seriously? I just died.

Now you! Yeah you out there! Show me what you got! Link up your favorite burger recipe below or share it in the comments. And tell me, are you having a Memorial Day cookout? If so, what’s on your menu?

Next week, I’ll be starting back on a more normal posting schedule. Five posts a week was fun y’all, but I am beat! I’ll be posting three times a week from here on out most likely on Sundays, Tuesdays, and Fridays.

If you want to keep the cookout inspiration going, be sure to follow my Cookout Foods board on Pinterest! I’ll be pinning ideas there throughout the season. You can also check out the Cookout Sides, Cookout Desserts, and Cookout Main Dishes from this month if you need help rounding out your Memorial Day menu! Have a burgerlicious holiday weekend everyone!

I had a plan going into this month of Cookout Themed dishes. The plan was to have everything made well in advance. The plan was to be organized. Prepared. Ahead of schedule.

For the first few weeks, this worked. I had my cookout side dishes and main dishes made and photographed with time to spare and felt like a total superstar after managing to post five times each week.

Then week three hit. And I started working full time again. And I decided to bake 250 cookies to sell at a garage sale. And the plan turned into “take pictures at 7:45 as the last usable light slips away, stay up until midnight editing photos, and crank out a post the night before somewhere between removing cookies to a cooling rack and scooping out another tray of dough.”

Prior to last week, I had only made one of the burgers you see mentioned here this week. Which means that last week, we ate a whole lotta burgers. I ate burgers for lunch, for dinner, for snacks. I ate them on salad greens, on a bun, on toasted bread, in a pita. There were burgers everywhere.

You’d think I would never want to see a burger again. Never ever ever.

But today I ate the last of these Italian Sausage Caprese Burgers as a leftover at work, and I was honestly a little sad to see them go.

You see, we weren’t just stuffing our faces with the classic burger every day. Amazing as they are, I would get tired of that. But we actually had a really nice mix of the classic burger, the spicy buffalo chicken burger, a veggie burger (my arteries are thanking me for those!), and these simply dressed Caprese Burgers.

All of the burgers from the week were different enough that I didn’t hate eating a burger every night for dinner. In fact, it was really fun to see what kinds of combinations and flavors we could tease out of the humble burger.

I totally did not expect to love this combination as much as I did, which is somewhat ridiculous because I adore anything that includes fresh tomatoes, basil, and mozzarella cheese.

But I thought the burger might overshadow the delicate flavors of the basil or the sweet balsamic glaze might make the whole thing super weird and inedible.

In the end, none of that was true. The burgers turned out perfect. The Italian sausage gave the burgers tons of flavor, but didn’t overwhelm the mild flavor of the mozzarella or the basil. Of course, these are caprese burgers so they had to have a big, thick slice of juicy tomato. The whole thing is pulled together by a sweet, tangy balsamic glaze. It’s a delightful and surprisingly addicting combination of two iconic summer meals.

For these, I recommend ditching the bun and choosing thick slices of Italian bread instead. I brushed mine with olive oil then baked them in the oven until browned and crispy. They held their own against the juicy burger, and added a nice texture reminiscent of crostini.

This really is a stunning burger, and thankfully its taste lived up to its good looks.

Lord knows I couldn’t have eaten one more burger.

Italian Sausage Caprese Burgers

 

Print

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Serves: 5

Ingredients

For the burgers:

• 1 lb. ground beef
• ½ lb. Italian sausage
• 1 teaspoon Kosher salt
• 2 Tablespoon balsamic vinegar

For serving:

• 5 thick slices fresh mozzarella cheese
• 1 bunch basil (you’ll want a couple leaves for each burger)
• 5 thick slices of tomato
• Balsamic Glaze (you can buy it at the store or make your own using this recipe )

For the bread:

• 10 thick slices French or Italian bread
• ¼-1/3 cup olive oil

Instructions

1. Preheat a gas or charcoal grill to high heat. Preheat oven to 425 degrees.
2. In a large bowl, mix together beef, sausage, salt, and vinegar. Shape into 5-6 patties and use your thumb to create a small well in the center of each one.
3. Place patties directly on the hottest part of the grill and grill uncovered for 5-6 minutes or until juices begin to appear at the top of the burger. Flip burgers and cook an additional 4-5 minutes on the opposite side. Add cheese slices during the last few minutes of grilling. Remove from heat and allow to rest for a few minutes.
4. Meanwhile, for the bread, use a pastry brush to brush both sides of the bread with olive oil. Place on a baking sheet in the preheated oven and bake for 5-8 minutes, or until bread is golden brown and crisped.
5. For serving, stack burgers, tomato, and basil leaves on a slice of bread. Drizzle with balsamic glaze then finish with the second slice of bread.
6. *Note: I linked to the full balsamic recipe above, but here’s the short version. Heat a bottle of balsamic vinegar in a small saucepan over medium high heat. When it starts to boil, sprinkle in a Tablespoon of sugar. Continue to cook, whisking often, until mixture is reduced by half and is thick and syrupy.

3.1.09

I raised a skeptical eyebrow, and remember wondering why I ever thought it was a good idea to order a veggie burger, let alone one made with beets. I don’t even like beets! I gazed longingly at the Mr.’s sandwich, stacked high with chicken and avocado and roasted red pepper.  I looked back at the bright pink spectacle on my plate. There was no turning back now. Preparing for the worst, I took the first bite.

Wait a second.

Another bite.

Then another. And another. And another.

I actually liked it.

No, I more than liked it. I loved it.

As I gobbled down bite after bite, I began to realize this burger was more than just a really good veggie burger. No, this was a good burger. Period.

This was the kind of burger that could hold its own in a line up of beefy, bacon topped burgers. A burger that may even make Ron Swanson a believer.

Wait, who am I kidding, that’s never, ever happening.

The burger was thick and substantial, with a hearty texture and a robust flavor. It had a nice sear around the outside that made it a tad crisp, and a filling center that wasn’t crumbly or mushy.  Savory, smoky, and just a tad sweet from the beets, this was one sophisticated burger.

Ever since that first try, I’ve been obsessed. This beet burger isn’t the kind of thing you just eat because there’s nothing else better around. It’s the kind of thing you crave.

Since daily trips to Northstar wasn’t in our budget, I knew I had to find a way to make these at home.

I’ve tried a few other recipes—some with beans, some with oats, others with eggs, others with mushrooms. But nothing came close. I tried store-bought Bocas and Garden Burgers. Still, nothing rivaled it.

One day I finally just googled ‘Copy Cat Northstar Veggie Burgers’. Low and behold, there was a recipe. It was from the website, The Kitchn, which, ironically enough, I’d been following for a year before I made this discovery. A few of the folks from The Kitchn live here in Columbus so I knew they were searching for the same thing I was.

I took their recipe and the comments (people are passionate about this veggie burger, let me tell you!), adapted a few things, and made my own version of this beloved burger. The joy of the veggie burger is that you can taste as you go, so I adjusted the seasonings along the way.

I have to say, these came out pretty darn close. The brown rice lends it the nice crisp crust and sturdy texture, beans bind everything together, and the beets give it that undeniable bright pink color. I added a little Chipotle pepper in adobo to get that characteristic smokiness. For a true Northstar burger, you’ll need a few slices of Sharp White Cheddar cheese, some lettuce, tomato, and a spot of Dijon mustard. (This coming from the girl who hates mustard—it’s amazing what one burger can do).

These are a little bit tricky to grill, but they are doable. They stay together remarkably well for a veggie burger, and even if they start to crack a little bit, you can smoosh them together with your spatula pretty easily. I placed mine on a veggie tray on the gril. If you’d rather not use the grill, you can get that same crisp crust by using a hot, hot cast iron skillet.

This recipe has several steps and is definitely more time consuming than a standard meat burger, but I say emphatically, IT IS SO WORTH IT. I hope you’ll take the plunge and let this veggie burger be a part of your regular summer rotation.

Some tips for making this process quicker:

-Make up a bunch of rice earlier in the week to use for this recipe. I do this often with rice because it makes such a good leftover anyway. Turn it into fried rice, serve it as a side with another meal, or put it in this recipe. Alternatively, make extra rice then save it for a meal the next day.

-If you have a food processor, use it. No one wants to spend all night dicing up onions and beets. I used my small prep processor to just pulverize the onions and beets into teeny tiny chunks. This cut down on prep time and cooking time and also seemed to help the burgers stay together.

-Make a double batch and freeze the extras. Go ahead and cook the extra patties then layer them between sheets of wax paper and stick  them in the freezer. When you’re ready, take them out, let them thaw in the fridge, and just pop them on the grill for a few minutes to warm up.

-I know it’s a pain to open a whole can of chipotles in adobo just for a teeny bit of sauce. But you don’t have to waste the rest of that jar! Simply spoon the mixture into an ice cube tray, cover, and freeze. Once they’re frozen, pop them out of the tray and store in a plastic bag until you need them. I try to put two chipotles in each cube–this seems to be a good amount for most recipes.

Here’s something I never thought I’d do: place raw chicken breasts in my blender and pulverize them into tiny ground chicken bits.

Also on that list: boil my blender.

I’ve been intrigued by the chicken burger for awhile now. I’ve seen them all over the interwebs (don’t you just love calling them that?), but the recipes always call for ground chicken.

I don’t know where you all are shopping, but my grocery store definitely does not carry ground chicken. Ground turkey? Yes. Ground sausage? Yes. Ground beef? Obvs.

But no ground chicken. I’ve searched. I’ve asked. I’ve spent faaaar too long lingering by the poultry section and moving stuff around just to make sure it wasn’t hidden behind some Manager’s Special drumsticks.

Finally, I decided my grocery store’s apparent lack of concern about my ground chicken crisis could no longer keep me from experiencing the chicken burger.

So I googled “How to grind chicken breast” and discovered a blender method.

Did I worry about getting salmonella in my smoothies? Oh yes.

Was I desperate enough to try it anyway? You betcha.

And guess what? It worked. AND I didn’t get salmonella in my smoothies. Hooray!

I’m gonna be honest, pulverizing chicken breasts is totally weird, but it TOTALLY works. All those little chicken pieces can be smooshed together into perfect little burger patties.

But not just any kind of patty.

Buffalo chicken patties.

Holy moly, guys. These things are amazing.

They taste exactly like a buffalo hot wing, only in burger form. Like whoa. Spicy, seasoned buffalo wing just infiltrated my burger. I was in love. The Mr. raved. These were an instant winner.

You know we had to add blue cheese to the top. Because, well, blue cheese and buffalo wings belong together!

And you know what else belongs with buffalo wings, right? Wet wipes.

Ha. Just kidding. I totally meant ranch dressing. That pinky sauce that’s running down the sides of the burger and making a complete mess?

It’s ranch and buffalo sauce.

Yuppers.

You’re going to want that cool, creamy, spicy sauce all over your chicken burger.

Maybe you’ll need that wet wipe after all.

Wanna know the other reason I think this recipe is FAN-tastic? It’s soooo easy to make. You just grind up your chicken, wash your blender obsessively with hot soap and water for 20 minutes, then throw everything together in a big bowl and shape into patties.

That’s it.

And though the Mr. won’t approve of me telling you this, you don’t even have to eat these on a bun. If you’re low carbing it, or if you just need some greens, you can pop the patty on a pile of green stuff, pile it with blue cheese and ranch dressing, and eat yourself a big ol’ tasty Buffalo Blue Cheese Chicken Salad.

I actually preferred eating it that way, but we can just keep that our little secret. Capeesh?

Recipe by Neighborfood

Where the heck are the burgers???

Well, friends, the wait is over. This week is all about the beloved burger. In 5 days, you’ll be armed and ready with recipes to satisfy all your cookout guests. I know you don’t want to be stressing out on Memorial Day weekend scouring cookbooks for the perfect burger recipe. You want to be kicking back, enjoying a cold drink, and relaxing with friends. Don’t worry. I’ve got you covered. 

Let’s talk about the perfect, classic, All American burger.

I know, I know. Everyone’s perfect burger looks a little different. Some like it with ketchup and mustard. Some like it with mayo. Some like Swiss, some like Cheddar. Some smother it an egg, some smother it in onions and mushrooms.

But in my opinion, there are some things every burger should be.

Juicy. Tender. Flavorful. Cheesy.

Always, always, always cheesy.

It totally blows my mind when someone chooses a hamburger over a cheeseburger. These people and I operate on entirely different wave lengths. We might as well be from different planets. In my world, if you have an option between cheese and no cheese, you always choose cheese. Always.

This is my ultimate classic burger. The secret to keeping it tender and juicy? Using a good fatty beef (80/20 is my go-to), not handling the beef too much when you’re preparing it, and never, I repeat never!, squishing the beef with a spatula while it’s grilling. The goal is to keep all those tasty meat juices in, not squeeze them out!

These burgers are seasoned simply with a little garlic, Worcestershire, onion powder, salt, and pepper. You won’t find any eggs or breadcrumbs here. Save that for the meatloaf. Burgers are all about pure, juicy beef.

And cheese. Melted cheese.

Did I mention the necessity of cheese?

Cheddar is the obvious choice, of course, but I love to use multiple cheeses as well. Sharp cheddar with Muenster is to die for.

When it comes to topping a classic burger, you can’t go wrong with a big, fat slice of tomato and a crisp leaf of lettuce. I also like to add a couple rings of red onion for bite. In my opinion, pickles have no place on a burger, or anywhere near my mouth for that matter. But I suppose that if for some reason you think those vinegar-drenched, shriveled cucumbers are edible, you could put those on there as well.

A few slices of bacon elevate a cheeseburger from great to OMG, I LOVE AMERICA!

Grilling the buns is unnecessary, but definitely worth the extra effort.

My perfect burger is finished with a mix of ketchup and mayo and a glass of sweet iced tea. I’m getting hungry just thinking about it.

What makes up your perfect burger?

The All American Classic Bacon Cheese Burger

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Serves: 3

Ingredients

• 6 slices bacon
• 1 lb. ground beef
• 1 teaspoon Kosher salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon minced garlic
• ½ teaspoon onion powder
• 1 Tablespoon Worcestershire
• ½ a red onion, sliced in rings
• 3 leaves of lettuce
• 3 thick slices of tomato
• 3 slices cheddar cheese
• 3 buns

Instructions

1. Preheat your grill to high heat.
2. Cook bacon in a large skillet until crisp. Remove to a plate and allow to drain.
3. Meanwhile, in a large bowl, combine beef, salt, pepper, garlic, onion powder, and Worcestershire sauce. Use your fingers to mix it together. Try not to be overly aggressive here. The less you handle the beef, the more tender it will be.
4. Shape beef into 3 equal sized patties, the same diameter of the buns you’ll be using. Put a small indent in the center of each one (this keeps them from puffing up too much in the middle!)
5. Place burgers on the grill and grill for 3-4 minutes on each side for medium burgers, and 4-5 for medium well-well done burgers. Try to flip only once if possible, and whatever you do, DO NOT press the burgers down with your spatula. You’ll press all those great juices right out of the burger!
6. When there are about 2 minutes left on the cooking time, add your choice of cheese to the top. To check for doneness, you can slice a small slit in the top. Medium rare burgers should be slightly pink in the middle. Well done burgers should have no pink remaining.
7. Remove burgers to a plate and allow to rest for a few minutes to allow the juices to redistribute into the meat.
8. Serve on buns with lettuce, tomato, red onion, bacon, and your choice of condiments.

3.1.09

I  believe a good cookout dessert should be easy, should showcase the flavors and feel of the season, and should be able to be enjoyed by a crowd. All the recipes from this week fit the bill. They’re gluten free, showcase summer’s best fruits, and are super easy to make (with maybe a slight exception for the more extravagant Three Layer Coconut Cake–hey, I gotta live a little!).  Here’s a recap of this week’s dishes and why I think they’re perfect for summer cookouts.

Strawberry Cream Cheese Pretzel Salad- Three layers. Easy to make. Sweet and Salty. Cheeeeeesecake. Plus, if you added some whipped cream and blueberries on top, this would pretty much scream U.S.A.! Perfect for Memorial Day or the Fourth of July.

Grilled Plums with Mascarpone and Honey- Why helllooooo there lovely. This dish is about as easy to make for 10 people as it is for one. Clear a little space on your grill. These plums deserve a prime spot.

Grilled S’more Bananas- Um, s’mores. On your grill. Stuffed in a banana. Need I say more?

Gluten Free Coconut Cake with Fresh Berries, Chocolate Ganache, and Whipped Cream– Ok, ok, so this one isn’t quite as simple to throw together as the previous three, but as far as layer cakes go, this is certainly one of the easiest. Take advantage of all those juicy fresh berries and pile them on some cake (with chocolate…and lots of whipped cream). Summer wouldn’t have it any other way.

Here are some oldies but goodies from the blog! (Can you tell I like summer? And strawberries? And ice cream?) They’re arranged in order from top to bottom, left to right.

Top Row:

Blueberry Cheesecake Brownie Bars- Brownies + Cheesecake = Winning.

Summertime Strawberry Cake with Cream Cheese Frosting- Starts with a boxed mix. Ends with happy taste buds.

Pistachio Honey Cake with Berries and Cream- A dense subtly sweet and nutty cake with berries and cream. Because if it ends in berries and cream, it’s gotta be good.

Faux Fried Ice Cream- No one will know you cheated.

Chocolate Root Beer Cake Floats- That’s right. Cake in a float. You know you wanna.

2nd Row:

Strawberry Shortcake (Cottage Pudding)- Perhaps my favorite recipe EVER. And yes, whole milk is required.

Vanilla Peach Bundt Cake with Bourbon Peach Syrup- Bourbon and peaches–it’s the gift of summer.

All Grown Up Banana Pudding- What’s a summer gathering without puddin’? And booze?

Frozen Strawberry Fluff- Light as air and easy as pie…literally.

Peaches and Cream Crumble Bars- Because cheesecake and peach pie were meant to be together.

3rd Row:

Peachberry Crumble for 2- Me and crumbles kinda have this thing going on.

Rustic Amaretto Pluot Pie- Ever tried a pluot? This could be your year!!

Strawberries and Cream Icebox Cake- Baking? Ain’t nobody got time for dat!

Oatmeal Rhubarb Crumble Bars (stay tuned for a recipe remix–and better photos!– of these bad boys)

Grilled Angel Food Cake with Strawberry Rhubarb Compote- Buy cake from store. Grill on grill. Smother in strawberries and rhubarb. Do it.

Now great big world, let’s link it up! If you have a Cookout Dessert you’d love to share, link it up using the tool below. Spread the sweetness by sharing this post on Facebook, Twitter, and Pinterest. Thank you for participating!

Pssstt...Don't forget to come back next week. We're talking BURGERS!

Whoever managed to call this stuff a salad sure got away with some stuff. I bet that person could talk themselves out of pretty much anything.

Broken vase? Oh no, it’s “abstract art!”..for the floor.

Pushing someone down? No, I was just “helping them with their exercise plan”.

It’s not shoplifting, it’s “making room for new merchandise”.

I didn’t scratch that guy’s car with my cart…I just “detailed it.”

It’s all in the way you frame it.

And if we can get away with framing this dessert as a “salad,” let’s go for it.

Because that means it counts as a meal…or appetizer. Right? Right?

This dessert is one of the Mr.’s all time favorites. He always had it at family gatherings and cookouts growing up. It’s a three layer wonder with a pretzel crust, sweet cream cheese filling, and strawberry jello on top. It’s sweet and salty, which in my life means it’s totally addictive and needs to be removed from my presence before I have to buy all new jeans.

There are about as many recipes for this online as there are annoying pop up ads. I tried one of them awhile back and wasn’t very impressed with the results, so I tweaked the recipe and came up with a version that I think is truly stellar.

My secret? An extra block of cream cheese in the filling. Because well, more cream cheese is never a bad decision.

Like the other cookout desserts from this week, this recipe can be made gluten free by substituting gluten free pretzels for regular gluten-full ones.

If you like cheesecake and strawberries, you’re going to love this dessert. It’s simple to throw together, and other than toasting the pretzel crust for a bit, is completely no bake. The only difficult part is remembering to give yourself enough time to let the jello set. After all, nobody likes liquid jello. Just, no.

This dessert went straight to a work gathering, and there were no leftovers, so I didn’t get any pics of the insides of this “salad.” You’re just going to have trust me on this one. Take my word, this is probably the best salad you’ll ever eat.

Grilled desserts are all about keeping it simple. When summer berries and stone fruits are in their prime, they need little dressing up. A trip on the firey hot grates of the grill leaves stone fruits juicy and impossibly sweet. A simple finish–perhaps a sprinkling of brown sugar or a scoop of ice cream–is all that’s needed for a sweet finish to your summer nights.

I find the simple things are often the most satisfying. The fewer ingredients, the more I get to enjoy the pure goodness of each one.

Such is the case with this 4 ingredient dessert. Plums, in all their sweet-tart, sunshine-pink glory, take on a caramely richness on the grill. A dollop of mascarpone and a drizzle of honey are just “icing on the plum.”

There’s a sultry feel to this dessert. It’s the kind of thing you want to eat while you’re lounging on the deck on a warm summer night, bare feet tucked underneath you, sunset draped across your skin. It’s tantalizing, really. After making and photographing this dish, I fully expected to take a bite then put the rest away to save for later.

Instead, I ate both halves. Standing over the sink. Plum juice dripping down my chin.

This stuff just has a way about it.

Don’t say I didn’t warn you.

Let’s just clear something up right now. Just because you’re camping doesn’t mean you have to eat bad food. Camping does not equal eating cold beans straight from a can for dinner.

In fact, some of the most memorable meals I’ve eaten have been made over a campfire. From hobo dinners to smookies (possibly the best dessert ever invented) to just good old hot dogs grilled over an open flame, nothing beats the taste and flavor of campfire cooking.

But you don’t have to have a campfire to get that great smoky flavor. You can use your charcoal or gas grill just as easily.

These S’more Stuffed Banana Packets are one of my favorite dessert recipes. They’re a gooey, melty, totally unrefined mess of banana and chocolate and marshmallow. Is it any wonder I love them?

I’ve enjoyed them on many a camping trip, huddled with friends around the fire, reminiscing, strumming the guitar, and sharing life together. Recently, I discovered I can enjoy them in the comfort of my own home, with the  smell of the grill still fresh on the patio.

All this goodness starts with a humble banana. I like them barely speckled.

Use a knife to slice through the peel and carve out a thin strip along the curve of the banana. You want to leave one end intact so you can put it back in place once it’s stuffed.

Pull back the peel then use your knife or a spoon to cut out about a third of the banana, creating a little canyon. Eat whatever you cut out or make your friend eat it. I am a strong advocate for not wasting  bananas.

Now the fun part! Stuff it! Fill the canyon with chocolate chips and marshmallows. If your urge is to smear the banana with peanut butter first, you have the right idea. Nutella? You’re brilliant. Biscoff spread? We should probably be best friends.

I like to stuff mine as full as humanly (bananaly?) possible. If marshmallows and chips are poking out over the edge of the peel, you’re doing it right. In the picture, you’ll see I also stuffed mine with graham cracker. I probably won’t do this again in the future because the graham cracker got kind of mushy, but I think some pecans or walnuts mixed in with the chocolate would be wonderful. Save the grahams for scooping out the melty goodness afterward!

Now put the strip of banana peel back in place. Take your foil and wrap it around the banana. You want it to be fairly tight so everything stays in place.

Plop it on the grill or in your campfire and wait for the magic to happen. After about 10 minutes on the grill, remove the foil and peel it back.

Swoon a little bit.

Warm, melty chocolate and ooey gooey marshmallow.

That’s the good stuff. Use a spoon or a graham cracker to scoop the banana s’more goodness out of the peel. It’s gonna be messy. Embrace it.

This stuff is too good to leave anything behind.

Recipe by Neighborfood

It’s difficult to imagine where I’d be without mom’s table. I grew up at that table amidst plates, casserole dishes, and the Sunday paper.  It’s where I took my first bites. It’s where my brother and I fought for elbow space, where I slurped cereal and read the comics before school. It’s where I ate stuffed crust pizza and giggled about boys with my friends. It’s where I learned to hull strawberries and play a mean game of Rook. It’s where we hashed out curfews and dating relationships, where I agonized over college decisions, and where I cut, pasted, and sealed hundreds of wedding invitations. It’s where we celebrated birthdays and Thanksgivings, long summer nights and wedding mornings.

Over the years, Mom’s table has welcomed friends and family, neighbors and distant guests. It’s captured stories from the walls of elementary schools to the safaris of Uganda. It’s seen celebration and grief, fights and forgiveness. It’s been full of turkey and mashed potatoes and full of junk mail. Laden with candles and china or paper plates and solo cups (or both). It’s been a desk. A counselor’s office. A crafting nook. A bakery. A card table. A refuge.

Anyone that’s lucky enough to spend some time around Mom’s table has experienced it. There’s a sense, a feeling you get, sitting there, that this is the kind of place you want to be. It’s the kind of place you can let loose a little bit. Be yourself. Laugh until you snort. It’s the kind of place you want to stay awhile and cozy into. The kind of place that feels like home.

It’s not the table that draws me back there, time and again, and makes me stay into the wee hours of the morning. It’s not mom’s colorful, vintage decorating style (though it’s so inviting), and it’s not even the smell of her fresh baked goods (though I can’t resist them).

No, the reason this table is so powerful is because of Mom. It’s her person, her presence,that draws people. Mom’s love hits you the moment you sit at her table. It whispers: You are welcome here. You are loved. You are enough. You belong.

I can never thank Mom enough for that simple message. For showing me, through brownie batter and breakups, what it means to be unconditionally loved. What it means to be welcomed, no matter the circumstance. What it means to be generous with my time and my food, and with my own kitchen table. Her love has changed and shaped me, and pointed me to Jesus, time and again. And that’s the greatest gift she could have ever given me.

This week all of our #SundaySupper contributors are honoring our mothers by making special dishes just for them. Our kitchen table has looked a little different since mom found out she has to follow a gluten free diet. You’d never hear a complaint come out of her mouth, but mom has had to pass over too many desserts since then. I made this cake so she could enjoy a truly decadent gluten free dessert.

The cake is made with coconut flour which is light and nutty and has an absolutely intoxicating scent. Coconut flour soaks up a lot of liquid, so this recipe requires a lot of eggs. But this couldn’t be easier to make. Honestly, it’s easier than any gluten-full cake I’ve ever made. You just throw all the ingredients together in a mixer or food processor and blend until smooth. That’s it. No separating the wet and dry ingredients. No creaming butter and sugar.  Just throw it in and blend.

The resulting cake is tender, slightly sweet, and fragrant. It makes a beautiful base for frosting or, in this case, piled high with fresh berries, rich chocolate ganache, and fluffy, orange-scented whipped cream.

I love the understated elegance of this cake. It reminds me of mom. It’s not fancy or glamorous, but has a graceful beauty about it that just begs you to grab a slice.

Gluten Free Coconut Cake with Fresh Berries, Ganache, and Whipped Cream

 

Print

Prep time

40 mins

Cook time

35 mins

Total time

1 hour 15 mins

 

Serves: 10

Ingredients

For the cake:

• 1 cup coconut flour
• ½ teaspoon sea salt
• 8 large eggs
• 1 teaspoon baking soda
• ½ cup plain yogurt
• 5 Tablespoons unsalted butter
• ½ cup honey
• 1 Tablespoon vanilla extract

For the ganache:

• 8 oz. semi sweet chocolate, chopped
• 1 cup heavy cream

For the whipped cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• Zest of 1 orange
• 1 tablespoon fresh squeezed orange juice

For the berries:

• 6 oz. blackberries
• 6 oz. raspberries
• 1 quart strawberries, halved

Instructions

1. Preheat oven to 350 degrees.
2. Butter 2 8 inch round cake pans and dust with coconut flour. Set aside.
3. Place all the cake ingredients in the bowl of an electric mixer, and mix together, starting on low speed. Once the flour is mostly incorporated, turn speed up to medium high and beat until smooth and well combined.
4. Divide batter evenly between the two cake pans and smooth with a spatula. Bake for 35-45 minutes, or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for about 2 minutes then run a knife around the outside and invert cakes on a cooling rack to cool completely.

For the ganache:

1. Place chocolate in a large heat proof bowl. Heat cream on the stove top over medium low heat until bubbles are just beginning to form around the outside surface. Keep an eye on it because it can bubble over fast! Remove from heat and immediately pour over chopped chocolate. Allow to sit for 5 minutes then whisk until smooth.

For the whipped cream:

1. Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment (this works even better if you’ve chilled your bowl before hand). Whip the cream, starting on medium speed and increasing to high until soft peaks form. Stir in orange juice, powdered sugar, and orange zest. Continue to whisk until peaks are firm.

To assemble:

1. Place one layer of cake on the serving platter. Top with cooled but still pourable ganache, enough to generously cover the top and run down the sides a bit. Place half of the fresh berries on top of the ganache followed by half of the whipped cream.
2. Add the second layer of cake over the whipped cream, followed by more ganache, and the rest of the whipped cream. Finally, pile the remaining berries in the center. Refrigerate until ready to serve. Note: Ganache will harden when refrigerated. If you’d like it soft, serve immediately or allow to come to room temperature before serving.

3.1.09

Recipe adapted from Deliciously Organic

Make sure you take a look at what all the other #SundaySupper participants are sharing for Mother’s Day!

Mother’s Day Brunch:

• Blueberry Coffee Cake from Peanut Butter and Peppers 
• Cornbread Pancakes with Blackberries from The Wimpy Vegetarian
• Crepes from Hezzi-D’s Books and Cooks 
• Hot N Sweet Mango Chutney from Sue’s Nutrition Buzz
• Lemon Glazed Raspberry Scones from Juanita’s Cocina
• Quiche Lorraine from Supper for a Steal
• Seafood Quiche from The Girl in the Little Red Kitchen
• Simple Gluten-Free Buckwheat Buttermilk Waffles from Buffy and George
• Strawberry Rhubarb Compote from Noshing with the Nolands
•  Sweet French Breakfast Crepes from Curious Cuisiniere
• Vidalia Onion Quiche from Comfy Cuisine

Mother’s Day Entrees:

• Cod with Stewed Tomatoes from Cindy’s Recipes and Writings 
• Grilled Vegetable Sandwiches with Herbed Goat Cheesefrom Foxes Love Lemons
• Lemon Risotto from Healthy. Delicious.
• Lobster Ravioli with Shrimp Caper Sauce from Family Foodie
• Pork dumpling (Shumai) from The Urban Mrs.

Mother’s Day Starters and Sides:

•  Crab Bread Pudding from Kimchi MOM
• Cream of Asparagus Soup from Mama’s Blissful Bites 
• Spaetzle from Magnolia Days
• Spring Orzo Pasta Salad from The Messy Baker
• Vegetable Tart from Sustainable Dad

Mother’s Day Desserts and Drinks:

• Bailey’s Caramel Apple Lava Dumplings from Gourmet Drizzles
• Blackberry Cobbler from Country Girl in the Village
• Caramel Apple Cinnamon Rolls from Gotta Get Baked
• Chocolate Kahlua Cream Pie from Ruffles & Truffles 
• Espresso Brownies from What Smells So Good?
• Fresh Blackberry Elderflower Sorbet from Shockingly Delicious
• Fresh Fig and Walnut Pie from Vintage Kitchen 
•  Gluten Free Coconut Cake with Chocolate Ganache, Berries, and Fresh Whipped Cream from Neighborfood
• Lavender Shortbread Cookies from girlichef
• Lemon Meringue Pie from Pies and Plots
• Lemon Petit Fours from Home Cooking Memories
• Lemon Sorbet in Prosecco from The Not So Cheesy Kitchen
• Milky Way Brownies from That Skinny Chick Can Bake
• Mini Strawberry and Cheese Pies from Basic N Delicious
• Mom’s Apple Crisp from Cravings of a Lunatic 
• Mom’s Texas Sheetcake from Daily Dish Recipes
• Mum’s Strawberry Cake from My Cute Bride
• Pastel Imposible (Impossible Cake) from The Foodie Patootie
• Pineapple Empanadas from La Cocina de Leslie
• Raspberry and Hazlenut Friands from Happy Baking Days
• Semolina Balls (Suji Laddoo) from Soni’s Food
• Too-Good-to-Be-Lowfat Chocolate Eclair Icebox Dessert from The Weekend Gourmet
• Yellow Cake with Chocolate Frosting from Growing Up Gabel

Don’t forget to join the #SundaySupper conversation on Twitter today to celebrate Mother’s Day! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

This post is all linked up to the Chocolate Party over at Roxana’s Home Baking. They’re sharing recipes with Strawberries and Chocolate…which is my kind of recipe.

Happy Mother’s Day everyone!

Because the truth is, you can never have too much inspiration for cookout foods.

The possibilities are positively endless. From foil packets to skewers. From fish to beef to chicken to vegetables to shrimp and back around again. From Asian to spicy to sweet to savory–the grill can do it all. And it does it deliciously.

We could have spent a whole month just featuring main dishes.

Buuuut then we would have missed my favorite part–Cookout Desserts!

All the sweet stuff you’re craving is coming at ya next week, but before we dive in, let’s review.

From the blog this week:

Chinese 5 Spice Chicken Skewers- These chicken skewers get their kick from warm Chinese Five Spice. The skewers would be perfect at your summer gatherings, and the leftovers are great in a hummus wrap.

 Chipotle Sweet Potato and Chicken Sausage in a Foil Packet- Sweet, savory, spicy, healthy, gluten free. It’s everything you could ever need in a meal all wrapped up in a foil packet and grilled.

Grilled Lemon Tilapia and Vegetables in a Foil Packet- I like foil packets. We went over this. But also tender, flaky fish grilled in a lemon butter sauce. Such intense lemon flavor!

Grilled Teriyaki Beef Skewers- We learned how to make our own teriyaki sauce, and used it’s sticky sweet goodness to glaze grilled sirloin steaks.

More inspiration from Neighborfood:

Grilled Ribeye with Blue Cheese and Homemade French Fried Onions- This recipe also includes tips for grilling the perfect steak. Also, OMG homemade french fried onions…O.M.G.

Cranberry and Pistachio Chicken Salad- Totally not a grilling recipe, but it is crazy good and makes for a nice main dish on a summer evening.

Embarrassingly Easy Italian Grilled Chicken- Because I’m not above a bottle of Italian dressing. No shame. This chicken is the bomb.

Ummm, that’s it. Clearly this girl needs to start grilling more main dishes!

Now you out there! Yeah, you! I know you all have some amazing grilling tricks up your sleeve. Link up your own favorite Cookout Main Dishes or share them in the comments. I want to see your tried and true, your wow factor, your favorite ways to make use of the grill. Link up below then share this post on Facebook and Twitter and help spread the word!

If you’re looking for more ideas, check out my Cookout Food board on Pinterest…it really may be all the inspiration you’ll ever need for cookout main dishes.

Oh, and in case you’re wondering, “What kind of cookout extravaganza is this? You haven’t even featured a single burger yet!”. I hear you. The burgers are the most important part–which is why they’re getting their own week later this month! Stick around and see for yourself.

Raise your hand if your definition of teriyaki sauce involves some sort of dark brown liquid in a glass bottle that’s been chilling in your fridge for over a year.

Oh, just me?

Gee…this is embarrassing.

It had never dawned on me that one could actually make teriyaki sauce at home. The stuff always seemed so mysterious to me. In fact, if someone would have asked me what’s in teriyaki sauce I probably would’ve fumbled around and said something brilliant like, “errr, umm,…brown things?”

Turns out, that’s kind of correct. Teriyaki sauce is made from several brown things–soy sauce, brown sugar, and mirin to be exact. Mirin is a Japanese sweetened rice wine you can find in the Asian section of your grocery store. To the brown things, you simply add a mixture of garlic and ginger and some cornstarch for thickening, and hey, whaddyaknow, you’ve got yourself some homemade teriyaki sauce!

Now, you may be wondering, why would I go buy more jars of stuff so I can make teriyaki sauce, when I could just buy a bottle of ready made teriyaki sauce?

That’s a great question. The answer is simply this. The homemade stuff tastes a whole lot better.

It’s thick. It’s glossy. It’s garlicky and gingery and sweet and salty. It creates a perfect sticky sweet glaze on grilled meats. You’ll have a hard time not just slurping it straight from the spoon.

These skewers, like the Chinese Five Spice Chicken Skewers and the Buffalo Pizza on a Stick, were inspired by the brilliant Matt Armendariz, author of the aptly titled cookbook, On a Stick!: 80 Party-Perfect Recipes.

They’re a perfectly wonderful appetizer or main course served with rice and some grilled veggies on the side. Matt made his beef skewers papery thin, but I prefer a little more chew to the steak.  However, the skewers you see pictured are a tad too thick. Since sirloin can be a bit tough, I think I’ll make them a little thinner next time. I’ve reflected this in the recipe below. And if you prefer,  you can cut them ultra thin…after all, having a higher teriyaki to beef ratio could never be a bad thing.

We served these over rice which we proceeded to drizzle with an embarrassing amount of extra teriyaki sauce.

That’s just how we roll.

Grilled Teriyaki Beef Skewers

 

Print

Prep time

25 mins

Cook time

15 mins

Total time

40 mins

 

Serves: 6

Ingredients

• 1 cup low sodium soy sauce
• ½ cup brown sugar
• 2 Tablespoons honey
• 1 Tablespoon mirin (found in the Asian food section)
• 1 teaspoon minced ginger
• 1 Tablespoon minced garlic
• 1 Tablespoon cornstarch plus ½ cup cold water
• 1 lb sirloin steak, cut into ¼ inch thick, 5-7 inch long strips
• 2 teaspoons sesame oil
• Salt
• Pepper

Instructions

1. Preheat grill to medium high heat. Brush the grates with oil.
2. To make the teriyaki glaze, combine soy sauce, brown sugar, honey, mirin, ginger, and garlic in a small saucepan. Bring the mixture to a simmer over medium heat and allow to simmer for about 15 minutes.
3. Dissolve cornstarch in cold water then whisk mixture into soy sauce mixture. Continue to simmer another 5-10 minutes, whisking occasionally, until sauce is thickened (it should coat the back of a spoon). Remove from heat and set aside.
4. Toss beef strips with sesame oil in a large bowl then thread onto skewers. Season generously with salt and pepper.
5. Place skewers on the prepared grill. Cover and grill 5 minutes on each side. Brush generously with teriyaki sauce then grill another 4 minutes or until glaze is somewhat “set.”
6. Serve skewers with rice and extra teriyaki sauce.

3.1.09

Recipe adapted from

I’ve already blathered on about how much I love foil packet dinners, so I’ll spare you for this second go around. Suffice it to say, foil packet dinners (or hobo dinners as I grew up calling them), are so quick and easy to throw together there’s no reason they shouldn’t be on your regular dinner rotation. You can get your main course and your veggies all in one packet, they’re fun for kids, and there are tons of different variations you can try. Pretty much any kind of meat and vegetable can be transformed into an amazing meal with just a few seasonings and some time on the grill.

Here’s another simple and healthy idea for foil packets, just because I love you (and I love foil packets…wait, did I mention that already?)

It’s about to get all first grade math around here, because this meal? Is that easy.

Tilapia + Butter + Lemon Juice + Dill + Summer Veggies + Salt and Pepper = Healthy, tasty dinner in less than an hour.

Done and done.

Think it’s harder?

It’s not.

It’s really, really not.

This is a perfect marriage of flavors. Lemon and dill are the all-stars of this dish, and little else is needed to compliment their bright flavors.

Just a sprinkle of salt and pepper and you’re good to go.

If you choose to plate the fish instead of serving it straight from the packet, make sure you pour any extra juices from the bottom of the pan on top. Buttery lemon sauce…yesssssss.

And if you’re intimidated by cooking fish, (uh…can’t blame you, it’s kinda weird) this is a great place to start. It’s nearly impossible to screw this up. Plus, the Mr. gave me a tip for recognizing when fish is done. Tilapia should look white, not translucent, when it’s finished. And if you stab it with a fork, it should flake gently into pieces.

Oh, also, this meal? Totally gluten free.

Here’s to keeping it simple.

Grilled Lemon Tilapia and Summer Vegetables in a Foil Packet

 

Print

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Serves: 4

Ingredients

• 4 tilapia fillets (I used frozen…I know, I know)
• 1 large lemon or 2 smaller lemons, thinly sliced
• 2 Tablespoons butter
• 1 zucchini, thinly sliced
• 8 mini bell peppers, sliced (Or 1 regular bell pepper)
• 1 slicer tomato, chopped
• 1 Tablespoon capers, juice drained
• 1 Tablespoon olive oil
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• Small bunch fresh dill
• Salt
• Pepper
• Cooking spray
• Foil

Instructions

1. Preheat the grill to medium high (I tried to keep my temperature gauge between 400 and 450 degrees.
2. In a bowl, toss together zucchini, bell peppers, tomato, olive oil, Kosher salt, and black pepper. Set aside.
3. For each packet, you will need 2 large (about 20 inches long) sheets of foil, or just 1 sheet if it’s the heavy duty kind.
4. Lay your foil out and spray with cooking spray. Alternatively, you can brush them with olive oil.
5. Since my fish was frozen, I first rinsed them in cold water then patted them dry. If they’re fresh, you can skip this step.
6. Lay one fish fillet on the foil. Sprinkle liberally with salt and pepper. Place three thin slivers of butter on top of the fish. Put two slices of lemon on top of the butter. Place a few sprigs of dill on top of that.
7. Place ¼ of the vegetables, including capers beside the fish.
8. Fold the long sides of the foil in towards the center and roll over to seal. Seal up the edges as well.
9. Repeat with remaining fillets and vegetables.
10. Place on the preheated grill, cover, and cook for 10-15 minutes. Mine took a little longer because they were frozen. To serve, carefully remove them from the grill and peel back the foil layer. Fish are done when they are white (not translucent) and flake easily with a fork. Serve in the foil packet or on plates with the sauce from the bottom of the packet.

3.1.09

 Recipe by Neighborfood

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Here’s a little tidbit you may or may not know about me. I’m a church camp girl. I started going to camp when I was in sixth grade and went every single year until I graduated high school, sometimes twice a year. The last two years of camp I was a camper one week and a counselor the rest of the summer. I LOVED camp.

Some of my most formative and memorable experiences come from summer camp. Nothing will deepen friendships like a hot, sweaty hike through mosquito-infested woods or preparing breakfast for 10 hangry campers with only the help of a few coffee canisters-turned-campfire stoves.

Camp is where I learned of the supreme ooey gooey chocolate marshmallow glory of the Smookie.

And I still smile whenever I get a whiff of bug spray lingering with the smell of camp fire smoke. That’s the good stuff.

One of the mainstays of my summer camp was the hobo dinner. One night each week we’d be given a few supplies and sent out to prepare our dinners the old fashioned way–over a fire we made with our own two hands (except for that one time we couldn’t start a fire…then it was made by the camp director’s hands…and a torch.)

The hobo dinner of camp were pretty humble–just a hamburger patty, some cabbage leaves (to keep the bottom from burning), and some carrots and potatoes. But boy, did they taste good. I don’t know if it was the extra work we put into it, the fact that I was usually famished by the time it was done, or the smoky flavor, but that was one of the best hamburgers I’ve ever had.

This is my adult version of hobo packets. Sweet potatoes glazed in a simple chipotle sauce, tucked in with onions, zucchini, and just a little bit of spicy chicken sausage. I can’t get enough of the combo of sweet potatoes and smoky Chipotle heat. They’re a match made in grilling heaven.

My packets were quite spicy because I used a Jalapeno Jack chicken sausage (which I highly recommend), but for the kiddos you may want to leave the chipotle pepper out. These are a great option if you’re gluten free–just make sure the chicken sausage you pick out is gluten free and you’re golden.

The prep for these really couldn’t be simpler. Just throw everything in a bowl with a few spices then pile it all on a piece of foil. Fold up the foil and seal the edges, pop it on a grill for 15-20 minutes and you’re done.

Except for the cheese. You can’t forget the cheese! When they’re done, unwrap, sprinkle with cheese and serve with a big ol dollop of sour cream, some fresh cilantro, and a side of tortilla chips. Foil packets never felt so fancy.

Recipe by Neighborfood

If you’re looking for something really different to wow your guests at your next cookout, look no further than these Chinese Five Spice Chicken and Veggie Skewers.

There’s something wonderfully festive and fun about kebabs. The bright colors, the portability, the smoky flavor. They just scream “summer!” They require little work, but carry lots of WOW. That’s my kind of dish.

I was only recently introduced to Chinese five spice and I have to tell you, I’m already hooked. In case you’re wondering, “five spice” isn’t a type of spice but rather a blend of five spices traditionally used in Chinese cooking. It usually contains anise, cloves, and cinnamon, but the other two spices can vary from blend to blend.

The result is a spice that is warm, spicy, peppery, and just a tad sweet.

This recipe starts by marinating the chicken pieces in a mixture of five spice powder, ginger, and sesame oil. Then all you have to do is thread them onto skewers with the vegetables of your choice and grill them up. Really, the hardest part of this recipe is not stabbing yourself with the skewers (been there, done that).

The finished grilled chicken pieces have a sweet, warm heat, and pair beautifully with the caramely grilled peppers and onions. If you don’t like spicy food, dial back the red pepper flakes or cut them out completely.

This meal is great served with rice, but my favorite part of it was actually the leftovers. The next day, I heated up the extra chicken and veggies and stuffed them into a grilled pita with roasted red pepper hummus. I’m definitely sold on pita as the ultimate delivery system for spicy chicken. So pop a couple pita breads on the grill with your skewers and you’re well on your way to a light and satisfying weeknight meal.

Gather Round the Grill: Chinese Five Spice Chicken and Veggie Skewers

 

Print

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

 

This recipe made six skewers. If these are being served solo without additional sides, I would recommend planning for two skewers per person.

Serves: 3

Ingredients

• 1 Tablespoon Chinese five spice powder
• ½ Tablespoon light brown sugar
• 1 teaspoon fresh ginger
• 1 Tablespoon sesame oil
• 1 teaspoon ground cumin
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup olive oil
• 2 large boneless skinless chicken breasts
• ½ red onion
• ½ red bell pepper
• 6 cherry tomatoes
• Oil, to coat the grill grates
• Salt and pepper to taste

Instructions

1. In a shallow bowl combine five spice powder, brown sugar, ginger, sesame oil, cumin, crushed red pepper, salt, pepper, and olive oil.
2. Cut the chicken breast into bite sized chunks. Place them in the bowl with the marinade mixture and stir to coat. Cover and chill for 1 hour.
3. Meanwhile, chop the red onion and bell pepper into bite sized pieces. Preheat the grill to medium high heat (mine was at about 350 degrees) and brush the grates with oil.
4. Remove chicken from the fridge. Thread onto skewers, alternating with onions and peppers. This made 6 13 inch skewers for me, with one cherry tomato and 5 pieces of chicken on each one. Drizzle any additional marinade over the finished skewers.
5. Place skewers on the grill and cover and cook for 4 minutes. Turn and cook for an additional 4-6 minutes or until chicken is cooked through. Season with salt and pepper to taste and serve hot.

3.1.09

Recipe adapted from On a Stick!: 80 Party-Perfect Recipes

But first, let’s review:

Sunday we were introduced to this SUPER easy recipe for Grilled Asian Snap Peas.

Tuesday I shared a recipe for a tangy Greek Pasta Salad with Feta and Crab.

Wednesday we talked potato salad…only grilled…with mushrooms…and lemon…and more feta cheese. Ok, it wasn’t really anything like potato salad, but it was delicious.

Finally, yesterday I tackled my nemesis, coleslaw, with a remixed version made with avocado, lime juice, and sweet bell peppers.

Looking for more? Check out more from the blog below!

BLT Guacamole

Jalapeno Feta Dip

My Favorite Party Chex Mix

Watermelon Salsa

Roasted Tomatillo and Avocado Salsa

Grilled Balsamic and Rosemary Carrots

Israeli Couscous Salad with Cilantro

Strawberry Spinach Salad with Sweet Lemon Dressing

Warm Zucchini Quinoa

Now, it’s your turn. Show us what you’ve got! Click below to link up your favorite cookout side dish! Please link directly to the URL for the recipe, not your general blog post. I also ask that you include a link back to my site somewhere on your blog post and help spread the word about the party by sharing this page on Facebook, Twitter, or Pinterest! Don’t forget to check out the other entries and show the bloggers some love.

Thanks for adding to our recipe boxes….I sense some EPIC cookouts in our future.

You can also check out my Cookout Food Pinterest Board for more inspiration!

Don’t forget to come back next week when we’ll be dishing out Cookout Main Dishes. Happy weekend everyone!

Guess what other classic cookout side this girl doesn’t like?

That’s right, coleslaw.

Are we sensing a pattern here?

It must be the mayo…or the coldness. Or maybe it’s the appearance. I just don’t find off-white lumpy unidentifiable objects appealing. (Sorry if I just ruined everything sacred about cookouts).

It seems like every year the list of foods I dislike gets shorter and shorter. But one food that still hangs onto that list is coleslaw.

It is, however, gaining ground.

The Explorer’s Club, a local restaurant, has a really great spicy Sriracha slaw that’s pretty darn tasty, and even I had to admit it was the perfect compliment to their smoked brisket. I’ve also ventured out and tried slaw on a few burgers and was pleasantly surprised when I didn’t hate it.

But this avocado, lime, and sweet pepper slaw is what’s really tilting the scales in coleslaw’s favor.

They say avocado is nature’s mayo, and since mayo based salads seem to scare the heck out of my tastebuds and avocado makes me happier than a dog with peanut butter on his nose, I decided I might as well put the saying to the test.

Sure enough, creamy, dreamy avocado makes a fine coating for cabbage. And tiny slivers of crisp mini sweet peppers and red onion lend a juicy sweetness to every bite.  And lime? It adds just the right amount of refreshing pucker.

And…wait a second. Stop right there. I know what you’re thinking.

You’re just making guacamole with cabbage in it aren’t you?

Me? Nooo. Of course not! Well…not really….sorta…I guess. There’s no jalapeno in there, so it’s not really guacamole. Right? Right?!

Ahhh, whatever. Call it guac and cabbage. Call it avocado slaw. Call it cabbacado or avocoleslaw for all I care! This stuff has made a believer out of me.

I can eat it plain. Like, right out of the bowl. Without any accompaniments. That is unheard of for me and slaw.

But it’s even better piled on top of burgers, stacked on dogs, or dolloped onto a turkey sandwich.

So maybe it’s really just guacamole with some cabbage snuck in there. Whatever it is, it’s darn good.

Recipe by Neighborfood

Potato salad and I have never really been friends. We’ve met on several occasions. At a friend’s house, at the neighborhood cookout, at the grocery store. But it’s always been awkward between us. I’m just not really a fan. I don’t want to make potato salad feel bad, so I always put a little bit on my plate, but usually it just gets pushed around, a nibble eaten between bites of hot dog and baked beans.

Something in my brain is just weirded out by cold potatoes. In my mind potatoes are to either be eaten roasted, baked and slathered in butter, or fried in wedges with lots of sea salt and ketchup. Potatoes weren’t meant for cold mayo and the only way they should be combined with eggs is if they’re hashbrowned and smothered by a perfectly dippy fried egg.

Whew…someone’s a picky Patty today.

Even though I despise potato salad, I know it’s a cookout classic. And, well, I love you all, and I couldn’t let this week of cookout sides go by without giving you a potato dish to enjoy.

Let me be clear. This is not potato salad. It’s a thousand times better than potato salad.

This potato dish is served hot off the grill with a squeeze of lemon, fresh dill, and a sprinkling of feta cheese. It is a killer flavor combo. The mushrooms soak up the lemony dressing and get tender and juicy on the grill, while the potatoes and shallots develop a crispy, slightly charred crust. I love the combo of fresh dill and feta cheese and it compliments the potatoes perfectly in this dish.

Bright, refreshing, and a little tangy, this is my kind of potato salad. And guess what? It’s even good at room temperature, or (horror of horrors) cold.

The shallots in this dish grilled a lot faster than the potatoes so they got a little more charred than some may like. If you want to avoid this, I suggest grilling the shallots in a separate grill basket on an area of the grill that’s not directly above a heat source. But if you like a little char (me too!), go ahead and mix it up and grill it all together.

Leave that gloppy mayo-heavy potato salad in the dust. Join the grilled potato revolution. You won’t regret it.

 Recipe by Neighborfood

Sometimes things from childhood just stick. Like folding the towels in thirds. Or pouring milk on cake. Or putting crab in pasta salad.

As a kid I hated pasta salad, but my mom made a version that I could tolerate. It was filled with veggies and hunks of Swiss cheese, drenched in Italian dressing, then sprinkled with crab. It didn’t have a speck of mayo or mustard in it, which were the offending ingredients in other pasta salads, which I avoided like the plague.

Since my picky tweener years, I’ve developed a love for pasta salad, and even found a place in my heart for the mayo and mustard variety.

Still, whenever I make pasta salad at home, I like to stick to mom’s version. Veggies, cheese, a puckery vinegar-based dressing, and a sprinkling of crab.

This is my version of mom’s pasta salad. A quick toss of tomatoes, zucchini, and bell pepper complimented by crumbled feta and a homemade Greek vinaigrette.

While we’re on the topic of homemade dressings, let’s have a little side convo. I’m gonna be real honest here. I’m what you might call a dressing hoarder. I keep several different varieties of bottled dressings in my fridge at all times. I just can’t settle for one variety. I have to have a vinaigrette, a Caesar, a blue cheese, and a ranch on hand…and that’s the bare minimum. I mean, you just never know when you may need a dip of blue cheese or a drizzle of balsamic!

I know it’s super easy to make your own dressings. I know it’s healthier and amazing and OMG why wouldn’t you make your own dressing?! Buuuut it just isn’t very realistic for me to make 12 different kinds of dressing to feed my irrational need for variety.

All that said, this Greek dressing is changing my view on homemade dressing. It takes about 5 minutes to throw all the ingredients in a jelly jar, then all you have to do is shake it up. It’s a nice vinaigrette that has just the right amount of pucker and greek seasonings. It’d be just as good on a green salad as it is on this quick and easy pasta salad.

This was a huge hit at our church potluck, and is sure to disappear at your summer cookouts. After all, who can resist a bowl full of pasta and cheese and bright colored veggies? File this one away, folks…it’s another great recipe to have in your cookout arsenal!

Recipe by Neighborfood

I’m a little bit embarrassed to admit that until one month ago I didn’t even know how to turn on our grill. The grill was the Mr.’s zone. I brought him plates laden with fresh burger patties and puffy brats and let him take care of the rest.

He’s good at it, so I really felt no need to learn.

But one day the Mr. was late getting home from work, and I realized that without him I was just a girl with a bunch of raw meat.

So I asked him to teach me how to turn the grill on so I could at least preheat it when he’s running late.

Let me tell you, ladies. Preheating is a slippery slope. One day you’re just holding the torch to the burner and praying you don’t blow yourself up. The next day you’re barefoot on the back deck with a spatula in one hand and a plate full of skewered meats in the other.

The truth is, ever since that first night on my own, I’ve been hooked. And I don’t think it’s fair that the men get to hog all the grilling glory.

After all, the grill’s not just for steak and burgers.

It makes carrots taste like candy.

It turns fish into flaky, golden luxury.

It transforms fruits into dessert.

The grill is really a busy lady’s dream. Think about it.

It’s quick to preheat. It shortens cooking time. It makes vegetables taste good. It can cook your whole meal–main course, sides, and dessert–at once. It minimizes clean up. It requires minimal prep work and delivers maximum flavor. AND, if you just need a night off, you can pass off dinner duty to your man without a fuss.

I mean, come on, does that not sound like an infomercial for the most amazing product ever?

Ladies, the time is now. The season of cookouts and backyard BBQs and bonfires and summer parties is upon us.

We have to be ready.

Which is why, for the whole month of May, I am going to be featuring dishes perfect for all your summer grilling and cookout needs.

Each week will have a different theme covering everything from burgers to desserts. If all goes according to plan, you’ll be seeing a lot more recipes from me in the next few weeks, and every Friday there will be an opportunity to link  up your own go-to cookout dishes for the week’s theme. I’ll be learning along with you all, tackling pasta salads and coleslaw and even attempting the elusive grilled veggie burger.

We’re kicking off this Cookout Extravaganza with a week featuring some of my favorite cookout sides, starting with this spicy sweet Asian Snap Pea and Pepper dish.

If you’ve never grilled before this is a great place to start. From start to finish this dish will take you about 20 minutes. The peas and peppers are tossed with an easy Sriracha and hoisin inspired Asian dressing then grilled in a veggie basket or tray for about 10 minutes or until softened and charred just a bit. If you can manage to light a burner and pour veggies out of a bowl, you can make this dish.

The grilled peas can be served as they are or with rice. They make a great and unusual side dish alongside grilled meats, and are a simple way of upping the veggie quotient at your outdoor party.

I hope you’ll join me for this week full of sides perfect for your next summer BBQ, and be sure to come back on Friday to share your own favorite recipes.

What’s your go to grilling recipe? Are you the griller of the house? Have any tips you can share with a beginner like me? I’d love to hear your ideas in the comments!

Grilling for Girls: Asian Snap Peas and Peppers

 

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

This sweet spicy dish will serve 4-6 as a side dish and about 2 as a main dish with rice.

Serves: 4

Ingredients

• 2 cups sugar snap peas
• 1 bell pepper, sliced
• ¼ cup sesame oil
• 2 teaspoons Sriracha
• 1½ teaspoons hoisin sauce
• 1 teaspoon rice vinegar
• 1 teaspoon fresh grated ginger
• 1 teaspoon minced garlic
• Salt
• Pepper

Instructions

1. Preheat a gas or charcoal grill
2. In a medium sized bowl, whisk together oil, Sriracha, hoisin, vinegar, ginger, and garlic. Add beans and peppers and toss to combine.
3. Place beans in a veggie basket or tray on the preheated grill. Cover and cook for 5 minutes. Use a spatula or tongs to flip the vegetables. Cover and cook an additional 5-7 minutes or until peas are crisp/tender.
4. Remove peas to serving platter and cover with any leftover sauce. Add salt and pepper to taste. Serve plain or with rice if desired.

3.1.09

This week our #SundaySupper team is going on all sorts of cooking adventures. Learn something new, tackle something you’ve been dying to try. Challenge yourself with a new recipe or a new technique. Get out there and light that burner. There’s great reward on the other side.

New Expeditions (Sides, Starters & Staples)

Homemade Corn Tortillas from Pescetarian Journal

Easy Oven Polenta from Shockingly Delicious

Homemade Spiced Flour Tortillas from Chocolate Moosey

Naan from Hezzi-D’s Books and Cooks

Homemade Tofu from Kimchi MOM

Indian Moong Beans from Magnolia Days

Baked Lemon Coconut Risotto from Soni’s Food

Homemade Peanut Butter from Home Cooking Memories

Homemade Ricotta Cheese from Webicurean

Portuguese Chorizo Bread from Family Foodie

Savory mushroom and herb steel cut oat Risotto Foxes Love Lemons

Grilled Asian Snap Peas and Peppers from Neighborfood

Grand Quests (Main Dishes)

Traditional Pork Tamales from Gourmet Drizzles

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen

Rice Burger from The Urban Mrs.

Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love

Miso-Glazed Salmon from The Foodie Patootie

Penne with Mustard and Chives from My Other City By The Bay

Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian

Spanish Baked Scallops from Momma’s Meals

Black Beans and Cheese Empanadas from Basic N Delicious

Pork Dim Sum from Small Wallet, Big Appetite

Venison Steak Gyros from Curious Cuisiniere

Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel

Vegetarian Hortobagyi Pancakes from Happy Baking Days

Caribou & Andouille Chili from The Foodie Army Wife

Escapades (Sweet Treats & Spirited Companions)

Vegan Chocolate Mousse from The Not So Cheesy Kitchen

Zebra Cake from That Skinny Chick Can Bake

Multilayer Bars from What Smells So Good?

Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog

Homemade Vanilla Marshmallows from Vintage Kitchen

Strawberry Raspberry Fruit Leather from Juanita’s Cocina

Making Macarons: FAIL! from girlichef

Macaroons from Noshing With The Nolands

Fresh Strawberry Frozen Yogurt from The Messy Baker

Bircher Muesli from Peanut Butter and Peppers

Hello Kitty Rice Krispies from The Ninja Baker

Homemade Cinnamon Rolls from In The Kitchen With KP

Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom

Ombre Mini Cakes from Daily Dish Recipes

Chocolate Dipped Madeleines from Big Bear’s Wife

Be sure to stop by our lovely hostess’ blog, The Foodie Army Wife, and show her some love!

And don’t forget to check out the #SundaySupper Pinterest Board and the first annual Food and Wine Conference on July 19-21 in Orlando, Florida!

Somehow, against all the odds, it did work. In fact, it worked really really well. It made a great big beautiful puffy loaf. It filled the house with wonderful smells and produced the most amazing grilled cheeses and convinced me that maybe this whole make-bread-at-home thing is actually doable.

What I forgot to mention is that I made more than just cheesy jalapeno bread with that recipe. I also made this sweet, cinnamon swirl bread. That’s the beauty of this recipe–it makes two loaves of bread, so if you want one cheesy and one cinnamon-y or one garlicky and one herby, you can totally do that. You can make two completely different loaves of bread with one simple recipe.

Pretty sweet.

I have this thing with Cinnamon Raisin Swirl Bread. I love it. I crave it. I don’t buy it often, but when I do, it’s all I want for breakfast, snacks, and dessert. There’s just something so incredibly homey and comforting about a slice of toasted cinnamon raisin bread. It’s nostalgic–the soft, doughy bread giving way to plump, juicy raisins and spicy cinnamon. The butter melting into every pocket, the heady smell of yeast mingling with cinnamon. Gah! I’m getting hungry just talking (writing) about it.

You’ll follow the same methods of this bread as for the cheesy jalapeno bread. The only change you’ll make is to sprinkle the dough with cinnamon and sugar and raisins and butter rather than jalapenos and cheddar. This version seems to behave a little better than the jalapenos and cheese. For the most part, the raisins stay in place and don’t go flying when you start braiding the dough. If they do, you can just tuck them on top at the end, but be sure to give them a good scolding first.

I always like to soak my raisins before I bake with them so they don’t get dry and chewy. For this bread, I soaked them bourbon, because, well, I like bourbon. The flavor isn’t strong at all once it’s baked, but you can always just use hot water to soak the raisins instead.

Give this one a try. I don’t know if there’s anything better than enjoying a slice of sweet cinnamon bread, lightly toasted, and slathered with butter. And if you want to sprinkle a little extra cinnamon sugar on top, I won’t judge. In fact, I think I’ll join you.

 Recipe inspired by Seasons and Suppers

Sometimes I plan to bake, but sometimes baking attacks me. It’s almost like a sneeze. Once I get the urge, there’s no stopping it.

This past Saturday was our Earth Day clean up for work. We had a really great morning picking up trash and working in community gardens then celebrated with a neighborhood cookout. It was a lot of fun, but I came home pooped. I spent the afternoon scrolling through Pinterest, editing a few photos, and watching my husband play games on his iPad. If you can have negative productivity, I think I had it.

But then, suddenly, at 9:00 PM, I got the fever. I had to bake. And I didn’t want to bake just anything. I wanted to bake Old World Raspberry Bars. I ran to the kitchen.

No raspberry jam. No pecans.

Now, mind you, I have enough baking supplies in the house that I could have made dozens of different desserts that night. Cookies, cakes, breads, pies…wouldn’t have been a problem. I even had a jar of peach jam that could have been substituted for the raspberry jam in this recipe.

But it just wouldn’t do. I wanted raspberry bars. And I wanted them tonight.

So at 9:30 PM I found myself changing out of sweat pants into the dirt splatter jeans I’d worn earlier, throwing my hair into a pony tail, and trekking to the nearest Kroger. I’m sure I was a sight to behold. But I was a woman with a craving. (And in case you’re wondering at this point, no I’m not pregnant. God help us when I am. You should probably start praying for the Mr. now).

Raspberries and pecans. I was in and out of Kroger in a flash and managed to avoid running into anyone I know (thank goodness).

When I got home, I whipped these raspberry bars up in a jiffy and was rewarded with the most  heavenly smell from my oven for the next 45 minutes.

These hit the spot.

This is my mom’s recipe and it’s an old favorite. I have no idea how they got the name “Old World Raspberry Bars,” but I sure do love em.

It really doesn’t get any more basic than these raspberry bars. Flour, eggs, sugar, butter–and lots of it. The bars start with a pie-like dough pressed into the bottom of a pan then spread with a layer of raspberry jam. The same dough you use for the bottom is then crumbled over top. I added some oats and coconut to the crumble on top to give it a little extra texture, but it’s definitely not necessary.

What you end up with is a golden browned and bubbly pan of tart, sweet, buttery goodness. If the crust is your favorite part of a pie, you’re going to love these bars. Every bite is full of crumbly crust with a burst of raspberry. They’re my happy, homey, springtime comfort food.

I maaaay have made another batch of them the next day with peach jam and walnuts, because, well,…why not?

Mom’s Old World Raspberry Bars

 

Print

Prep time

20 mins

Cook time

55 mins

Total time

1 hour 15 mins

 

Raspberry jam sandwiched between two layers of crumbly buttery dough. Note: This recipe produces a very high crust to jam ratio. If you prefer more jam, you can either increase the amount of jam or cut the amount of crust ingredients in half. This will produce much thinner bars that won’t need to be baked as long.

Serves: 24

Ingredients

• 4½ cups flour
• 4 sticks butter, at room temperature
• 1½ cups sugar
• ½ cup brown sugar
• 2 eggs
• 2 cups pecans, chopped
• 18 oz. raspberry jam
• ½ cup oats (optional)
• ½ cup coconut (optional)

Instructions

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan.
2. In the bowl of an electric mixer combine flour, butter, sugars, eggs, and pecans just until crumbly. If you mix too long it will become more like a cookie dough. No worries, it’ll still be delicious.
3. Press all but about 2½ cups of the crumbs into the bottom of the pan. Spread all the jam over the crumb mixture.
4. Add the cup of oats to the remaining crumbs. Crumble the mixture over the top of the jam. You want the top to be kinda craggly so just pile the mixture in all sorts of weird shapes on top of the jam.
5. Bake in the preheated oven for 35 minutes. If desired sprinkle coconut over the top then return to the oven and bake for an additional 20 minutes, or until the top is a light golden brown and the jam is bubbly.
6. *Note: This recipe can easily be halved and baked in an 8 x 8 inch square.

3.1.09

Recipe by Neighborfood

Today I’m super excited to welcome one of my favorite people to the #SundaySupper table. Cathy is a neighbor, friend, and fellow blogger, baker, city dweller, Jesus lover, and justice worker. We’re kindred spirits in the truest sense of the word.

As you may recall, my gifting does not involve cake pops or treats that require any kind of precision or patience. I prefer drizzles, pinches, and glugs (that being the sound olive oil makes when it comes out of the jar). Luckily, Cathy not only has the patience for such things, she also loves doing it! Exhibit A:

That’s right folks. That is an edible turtle cake with edible baby turtle cakes on top of it!!

Today, I asked her to come share with you her tips for making cute, uniform, perfect cake pops. You can check out more from Cathy at Cathyology, where she blogs about everything from justice to faith to motherhood to gardening. I hope you enjoy this girl as much as I do!                                      

My beloved friend Courtney and I have been thinking of the many ways we are alike. We’re both committed to social justice, particularly as it pertains to our neighborhood, and we live within a few blocks of each other. At our respective non-profit full-time jobs, we’ve collaborated on events and campaigns and I genuinely love working with this chic. Her heart beats to see mercy and peace and joy throughout our community and her heart breaks for injustices against our neighbors. She has a gift for seeing the positive in difficult situations, and she’s quite the mover when construction crews threaten an event. But of course, this is mostly a food blog, so let’s get down to it… we are both in love with all baked goods and the process that produces them.

There is a difference we have discovered though. She loves to bake goodies that you can turn out of the pan and that are ready to eat with just a glaze or drizzle on top and it’s all done and looks creative and warm and homey. I am drawn to items that allow me to unite my creative side with my obsessive compulsive need to make things “just so”. I want to carve, color, swirl, pipe, and sprinkle.

A baby shower is the perfect place to display pretty, graceful, fun treats. These cake pops were for a baby boy, so ALL things were blue, down to the mom and aunt’s pedicures. I was charged with making delightful cake pops for a classy event.

Cake pops are fun and easy. I’m typically an all-things-from-scratch kind of mom. I want to know what is in my cake and be able to pronounce all the ingredients. But cake pops don’t work well with most from-scratch cakes. So, trek over to your favorite baking aisle and venture into the box-mix section. And don’t flee too quickly, you’ll also need canned frosting.

My tips here for you are:

• Use cake and frosting that will blend to an appealing color/flavor combination (My favorite combo is chocolate cake and fudge frosting. For the blue cake pops, I used white cake with blue food coloring added to the batter and vanilla frosting)
• Do not buy “whipped” frosting
• No need to buy the most expensive brands
• 1 cake mix makes about 2 dozen balls (I use a size 60 scoop)
• Find a way to keep the cake pops upright and separated after dipping. You can poke them into styrofoam, a cardboard box, or an egg carton, or stand them up in a juice glass.
• Once dry, cake pops can be stored in an airtight container laying down. They shouldn’t stick together.
• Don’t skip the freezing step, no matter how tempting it may be.

Baby Blue Cake Pops for #SundaySupper

 

Print

Serves: 24

Ingredients

• 1 box cake mix
• 1 container frosting
• Cake pop sticks
• Melted chocolate or chocolate coating for dipping
• Sprinkles, thinned frosting, powdered sugar, nuts, etc. for drizzling or rolling

Instructions

1. Bake the cake as instructed in whatever pan you want. Want brighter cake? Add food coloring to the batter.
2. Crumble the cake into a very large bowl – feel free to use your fingers if you’re the messy type, I prefer a wooden spoon.
3. Add spoonfuls of icing to the crumbs and mix. Don’t go too nuts here – too squishy will fall off the sticks. A regular box mix doesn’t need even ⅓ of a container of frosting. Cakes that are naturally more moist need even less. The only way to know it’s ready is to roll a tight ball – if it is crumbly add a small spoonful of frosting again and stir.
4. Roll into balls tightly with your hands. For special occasions, you can also shape the balls into different shapes (footballs, squares, eggs, etc).
5. Place on a cookie sheet and freeze. This is especially important if you’re putting them on sticks later.
6. Finally, finish however you like. If you want them on sticks, push the stick into the frozen ball no more than half way. If not on a stick, use a toothpick to dip or set on a tray to top. Drizzle with thinned frosting, dip in melted chocolate, sprinkle with powdered sugar – whatever your pleasure. For mine pictured here, I used melted white chocolate chips, tinted blue with Navy Blue Oil Color (available at your supply store).

3.1.09

This week we’re celebrating April Showers with the #SundaySupper family. Whether you’re celebrating a bride, a baby, a homecoming, or just partying for the heck of it, we’ve got you covered. Check out all the great recipes below for more ideas to spice and sweeten up your next shower. Feel free to share some of your shower favorites with us on Twitter at 7 PM. Join the conversation by using the hashtag SundaySupper.

Starters, Appetizers & Snacks

• Pesto Tortilla Pinwheels from Home Cooking Memories
• Honey Pecan Baked Brie from Supper for a Steal
• Pinenut stuffed Dates from The Not So Cheesy Kitchen
• Glazed Pecans from Mama’s Blissful Bites
• Bloody Mary Shrimp Cocktail from A Stack of Dishes
• Mini Curry Chicken Salad Phyllo Cups from The Weekend Gourmet
• Mushroom and Feta Bites from Small Wallet, Big Appetite
• Antipasti Bites from Blueberries And Blessings
• Spinach Dip in a Pumpernickel Bowl from The Foodie Patootie
• Parmesan and Mushroom Focaccia from Basic N Delicious

Soups, Salads & Sandwiches

• London Ritz’s Tea Sandwiches from My Cute Bride
• Mini Shrimp & Egg Salad Sandwiches from The ROXX Box
• Broccoli Bacon Salad from Country Girl In The Village
• Chicken Salad on Endive from Magnolia Days
• Creamy Asparagus Soup Shooters with Shrimp from Gourmet Drizzles
• Alphabet Soup from Cindy’s Recipes and Writings

Main Dishes

• Savory Cheesy Kale Tart with Chiles from Shockingly Delicious
• Penne Ala Vodka from I Run For Wine
• Easy Baked Ziti from Momma’s Meals
• French Country Flat Pie from Webicurean
• Crustless Spinach Quiche from Family Foodie

Cakes

• Vanilla Cake with White Chocolate Buttercream from That Skinny Chick Can Bake
• Strawberry Shortcake Push Pops from Hezzi-D’s Books and Cooks
• Mini Vanilla Bean Cupcakes with Vanilla Buttercream Frosting from Damn Delicious
• Coconut Rum Cake from The Foodie Army Wife
• No Bake Lemon Cheesecakes Shots {Two Ways} from Cravings of a Lunatic
• Japanese Wedding Cupcakes from NinjaBaking.com
• Baby Blue Cake Pops from Neighborfood
• Strawberry Buttermilk Scones from Vintage Kitchen

Cookies, Brownies & Dessert Bars

• Lemon Sandwich Cookies with Pink Lemon Curd from The Girl In The Little Red Kitchen
• Chocolate Covered Mcaroons from Gotta Get Baked
• Pastel Pizzelles from Growing Up Gabel
• Chocolate-Balsamic Macaroons from Foxes Love Lemons
• Raspberry Lemonade Thumbprint Cookies from In The Kitchen With KP
• Baklava Crisps from Kudos Kitchen by Renee
• Healthy Chocolate Bars with Fruit, Nuts & Coconut from Sue’s Nutrition Buzz
• Fudgy Carob Brownies from Pies and Plots
• Pistachio Biscotti from Curious Cuisiniere

Sweet Treats

• Shortbread Maple Cream Freezer Tart from A Beautiful Bite
• Espresso Panna Cotta from Crazy Foodie Stunts
• Bite-Size Pecan Tarts from Juanita’s Cocina
• Brigadeiros from Food Lust People Love
• Rosewater Raspberry Meringues from girlichef

Drink Recipes

• Slushy Mango Mojito from The Urban Mrs.
• Pretty in Pink Punch from Noshing With The Nolands
• Pink Lemonade from Peanut Butter and Peppers

Grilling buttered bread with a slice of cheese in the center is probably the best decision you can make in a day.

I mean, you can pick out clothes that don’t match, go to the grocery store during the rush, stay up till 1 re-watching episodes of Arrested Development, but if you find yourself standing over a skillet with some buttered bread and cheese, you know you’ve made at least one good decision today.

Grilled cheese is so good, it has a whole month dedicated to it’s celebration. April is the month of gooey, melty, toasty, spicy, stacked, stuffed, buttered, and grilled sandwiches.

I’m not very picky when it comes to grilled cheese. Sure, I love a fancy gruyere melt on artisan bread. But I can be just as satisfied with a good old slice of processed American cheese sandwiched between Wonder Bread. Again, you can’t really go wrong here.

This version sticks to the basics–good cheese and good bread, and adds in some warm, fajita style charred peppers and onions for a little south of the border flavor. The combination of savory cheese and sweet peppers is outttathisworld.

For my grilled cheese, I used this Cheesy Jalapeno Bread, because the slab of cheese in the center of my sandwich just wasn’t enough. And also because it grills like a boss. It gets all golden and crispy on the outside but stays nice and soft in the center. Perfection.

You can use whatever bread you like, though I would save the wheat for the Grilled Peanut Butter and Jelly. For the cheese, I used monterey jack, but pepper jack would also be crazy good, especially if you don’t have jalapenos in your bread.

Choose something good today. Choose grilled cheese.

Fajita Style Grilled Cheese

 

Print

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Serves: 2

Ingredients

• 4 slices bread
• 2 slices monterey jack or pepper jack cheese
• 6 mini sweet peppers or half a sweet bell pepper, seeded and sliced
• ½ sweet onion, sliced
• 2 teaspoons olive oil
• 2 Tablespoons softened butter

Instructions

1. Spread the butter on one side of each of the four slices of bread. The Mr. is adamant that butter coverage must be even. Spread it clear to the edges. It’s worth the extra .2 seconds.
2. Heat one skillet over medium high heat. Add oil and allow it to heat. Add onions and peppers to the skillet. Allow them to sit for 1-2 minutes without stirring to develop some char. Then stir and cook for an additional 3-5 minutes or until just soft.
3. Meanwhile, heat another skillet over medium heat. Place all the bread slices butter side down into the skillet. Place the cheese slices on top of two of the bread slices. Cook until bread is golden brown and cheese is melted, about 6-7 minutes.
4. Remove bread slices to plate. Place onions and peppers on top of melted cheese then cover with the other slice of grilled bread. Dig in!

3.1.09

Baking bread is an exercise in faith.

It’s mystery and miracle and mess all wrapped in one yeasted loaf.

I’m a reluctant bread baker. I come to the process a skeptic. Even as I watch yeast send frothy bubbles to the surface of warm water, I wonder, will this actually work?

And as dough works against the grain of my palms, folded and rolled and pressed, I ask, will this really be worth it?

And then there is the waiting. Oh, how I hate the waiting. Dough is turned into oiled bowl and covered from anxious eyes. There’s nothing that can be done. Nothing to see. Nothing to do. Only the waiting and the wondering, why am I even bothering with this bread baking business?

But when I return, the skeptic is rewarded.

Wonder of wonders, the dough is risen.

But there’s more. There is rolling and patting. A smattering of jalapeno and green onion. A sprinkle of chili powder and handfuls of cheese. Then a roll. And a slice down the middle. And an attempt at braiding and shaping this stubborn loaf.

And suddenly cheese is everywhere. Jalapenos are jumping ship. There is panic and fretting and I think to myself, this looks like a hot mess.

But there is that mustard seed of faith, that tiny bit of hope that remains. Maybe this will work, despite all my mishaps and failings.

Dough is squished into pans. Another season of waiting. Another miracle.

Dear Jesus, it rose!

A hot oven, a held breath.

30 minutes later, a lofty, golden loaf. The smell of yeasted bread. A little slice of heaven slathered in butter and eaten when it’s still hot enough to burn the tongue. Spicy, cheesy, soft bread. It’s perfect.

Friends, my life is this jalapeno bread.  I look at it—these fragments–this flour and water and salt, and wonder how it will ever be anything but flour and water and salt. I wonder how these broken pieces could ever make something whole.

In the waiting, I wonder. What am I doing? What the heck is Jesus doing? What’s He creating with these humble ingredients I’ve laid before Him?

Sometimes all I see is the hot mess. I see cheese flying off countertops, dough sticking to wax paper, a misshapen braid squished into a pan. I don’t see the subtle changes. The ways the yeast is working. The ways Jesus is slowly raising me to new life in the day to day, mundane, in the waiting.

But I look back and see. I see how in seasons of waiting and confusion and mess, He was making something new. He was making me new.

So I make bread. Not because I trust myself or my skills. But because I trust the yeast.  I trust that despite my feeble hands and skeptic heart, flour and water and salt are being transformed into something all-together different. Something whole. Something new. Something good.

This bread is something good indeed. It’s soft and spicy and makes an absolutely killer grilled cheese. This recipe makes two loaves, so feel free to mix it up and try different herbs or seasonings on each one. Or wait until next week and I’ll show you how to use the same recipe to make a sweet cinnamon swirl loaf.

Cheesy Jalapeno Bread

 

Print

Prep time

45 mins

Cook time

45 mins

Total time

1 hour 30 mins

 

Soft white bread with a swirl of spicy jalapeno and cheese. Makes 2 loaves. Total time is approximately 4 hours.

Ingredients

• 794 grams (6½ cups) bread flour
• 2 tsp. fine salt
• 5 Tbsp. brown sugar
• 1 cup lukewarm water
• 1 cup plus 2 Tbsp. lukewarm milk
• 1½ Tbsp. fast rise yeast
• ¼ cup melted, unsalted butter
• 4 cups shredded Mexican blend cheese
• 2 jalapenos, seeded and diced
• ⅓ cup green onions, diced
• Chili powder

Instructions

1. In the bowl of a stand mixer, mix together the flour, salt and sugar. (I usually don’t weigh my ingredients, but for bread I like to. If you don’t have a scale, hold back one cup of the flour until the end then add if needed).
2. In a large measuring cup, combine the water and milk. Whisk in the yeast until dissolved. Add the yeast mixture and the melted butter to the dry ingredients. Use the dough hook to beat the mixture until it begins to form a cohesive structure or about 2 minutes. Let the dough rest for 5 minutes.
3. Continue to mix the dough, adding additional flour or water if needed. The final texture should be soft and springy. If you touch it with you finger, it should feel tacky, but you shouldn’t have to struggle to get your finger out.
4. Place the dough on a generously floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a large lightly oiled bowl and cover loosely with plastic wrap. Put in a warm spot to rise until doubled in size (usually 60-90 minutes). Alternatively, you can refrigerate the dough and allow it to rise overnight. If you refrigerate, be sure to remove the dough and allow it to come to room temperature before proceeding with the remaining steps.
5. Divide the dough in half. Turn it out onto the floured surface and use a lightly floured rolling pin to roll each portion into a 10 by 16 inch rectangle. If the dough spring back, just allow it to rest for 5-15 minutes then come back and try it again.
6. Spread each half of the dough evenly with cheese, chili powder, jalapeño, and green onion. Roll it up jelly roll style starting with the short end.
7. Use a knife to slice the dough down the center lengthwise. (Here’s where it starts to get messy. The dough will be floppy and the cheese will be falling out all over the place. Don’t worry. Soldier on, friend).
8. Turn the dough so the cheesy side is facing up, and both strands are side by side. Pinch one end together then carefully drape one strand over the other, alternating each time so you’re essentially “braiding” the two sides together. Pinch the opposite end together.
9. Do the same thing for the other half of the dough, or experiment with different fillings.
10. Grease two 8-inch by 4-inch loaf pans. Carefully lift the loaves into the prepared pans. Sprinkle any cheese that fell out on top. Cover loosely with saran wrap and allow to rise until the dough is about an inch above the pans.
11. Preheat oven to 350° F. Bake for 45-50 minutes total, covering with foil halfway through.
12. Remove from the oven and cool in the pans for about 5 minutes, then run a knife around the outside and carefully remove the loaf. Allow to cool completely or slice off a chunk right away because you’re impatient like me. Enjoy.

3.1.09

Recipe adapted from Seasons and Suppers

Oh, Anne Shirley. That adventurous red-headed dreamer with a heart of gold and a penchant for trouble. She’s as much a part of my childhood as Barbie dolls and slumber parties.

Anne of Green Gables is one of my “heart clutch” movies. It’s the kind of movie that makes you hold your hands to your chest, sigh, and get a little teary. It’s one of those movies that makes you laugh and cry, that speaks something beautiful into your soul.

Part of the reason I love this story so much is because I see myself in Anne. Her fierce loyalty, her awkwardness, her uncanny ability to get herself into sticky situations, her romantic idealism, her tendency to be just a tad over-dramatic. Yup, Anne and I are kindred spirits for sure.

I’m so obsessed with this movie I so appropriately enjoy this movie for a woman of my age, the Mr. even surprised me by taking us to Prince Edward Island (where the movie was filmed) for our honeymoon. It’s an absolutely gorgeous setting–the kind that overwhelms you with its simplicity and grace. It’s nickname is actually the gentle island. Ummm, can you say heart clutch?

Exhibit A: this lake is called “The Lake of Shining Waters.” That’s its actual name, people. How can you not love this place?

Here’s the Mr. with a slate in the school house of Avonlea. If you get the connotations of this picture, we are totally bosom friends for life.

And finally me. Living out my dream of one day being Anne of Green Gables.

Alright, at this point you’re either thinking, me and this girl are totally kindred spirits! OR when is this crazy girl going to get on with it and tell me about this pink drink?

Don’t worry, I love you both, and I’m getting there.

If you haven’t read the books or seen the movies we can’t be friends anymore, let me tell you the backstory of this delightful raspberry cordial. In the movie, Anne is beside herself with glee because her adoptive mother, Marilla, has agreed to let her best friend Diana come over for an unsupervised afternoon tea. Best of all, Marilla has given them permission to drink her homemade Raspberry Cordial.

When Diana arrives, Anne goes out of her way to make her guest feel at home, starting with a goblet and the bottle of cordial. While Anne jabbers on (as per her usual) in the kitchen, Diana manages to down three full goblets of the cordial. When Anne returns, she discovers Diana drunk as a skunk. As it turns out, the bottle was actually full of Marilla’s famed mulled wine, not the sweet and child-friendly Raspberry Cordial. When Diana returns home, the drama thickens, but you’ll have to watch the movie to find out what happens next.

This is a re-creation of that famed raspberry cordial. It’s simple to make and only requires frozen raspberries, sugar, lemons, and boiling water. It’s sort of like raspberry lemonade, only flipped. Lemon raspberryade. Sweet, but not too sweet, it’ll have you grinning from one raspberry stained ear to the other.

Although real raspberry cordial is non-alcoholic, I think this would be stunning with some champagne, sparkling white wine, or, if you really need something strong, vodka. Either way, serve it with the fanciest linens you own in the company of kindred spirits. It’s the way Anne would want it to be.

Adapted from Anne of Green Gables

This week’s #SundaySupper theme is movie inspired recipes, which means we’re cooking up foods from some of the most iconic and best loved movies of all time. We’ve got recipes inspired by Lady and the Tramp, Lord of the Rings, Willy Wonka and the Chocolate Factory, the Princess Bride, Sixteen Candles, and a whole lot more.

Are you squealing yet?

Check it out!
Toast (bready things)

• Scones (inspired by Tea with Mussolini) – Country Girl in the Village
• Croque Monsieur (inspired by It’s Complicated) – That Skinny Chick Can Bake!!!
• “Eat Me” Blueberry Lemon Scones (inspired by Alice in Wonderland) – The Messy Baker
• Dog Bone Breadsticks (inspired by Frankenweenie) – The Urban Mrs.
• Individual Deep Dish Pizzas (inspired by Mystic Pizza) – Momma’s Meals
• Basic Bread Recipe (inspired by Agora) – Masala Herb
• Mystical Double Cheese Pizza (inspired by Mystic Pizza) – Webicurean
• Vanilla Cinnamon Pancakes (inspired by No Reservations) – Pies and Plots

No Reservations (soups and salads)

• 10-Minute Potato Ham Soup with Pesto Swirl (inspired by Julie & Julia) – Shockingly Delicious
• Alaska Smoked Salmon, Celery, and Apple Salad (inspired by Salmon Fishing in the Yemen) – Pescetarian Journal

Today’s Special (fish, chicken, beef, and pork)

• الدار البيضاء Fish Tajine (inspired by Casablanca) – Maroc Mama
• Beef and Onions Braised in Beer (inspired by Julie & Julia) – Magnolia Days
• Spicy Seared Tuna with Balsamic Reduction (inspired by Big Fish) – I Run For Wine
• Slow Cooker Braised Short Ribs (inspired by Brave) – Big Bear’s Wife
• Puerco Pibil (inspired by Once Upon a Time in Mexico) – From the Bookshelf

Forks Over Knives (veggie-heavy dishes and sides)

• Eggplant in Garlic Sauce (inspired by The Joy Luck Club) – Hezzi-D’s Books and Cooks
• Beet Chips (inspired by Food Matters) – girlichef
• Ratatouille (inspired by Ratatouille) – Noshing With The Nolands
• Mushroom and Asparagus Mini Quiches (inspired by Sixteen Candles) - Home Cooking Memories
• Veg Samosas (inspired by Monsoon Wedding) – My Cute Bride
• Not So Fried Green Tomatoes (inspired by Fried Green Tomatoes) – Mama.Mommy.Mom
• Roasted Taters with Bacon (inspired by Lord of the Rings) – Curious Cuisiniere
• Goat Cheese Basil Grits (inspired by Fried Green Tomatoes) - Diabetic Foodie

Udon (pasta and noodles)

• Big Night Timpano (inspired by Big Night) - Kimchi Mom
• Better Baked Mac & Cheese (inspired by Soul Food) - What Smells So Good?
• Spaghetti with Meatballs and Gravy (inspired by Lady and the Tramp) – Juanita’s Cocina
• Spicy Sichuan Noodles (inspired by Eat Drink Man Woman) – Food Lust People Love
• Chicken Tchoupitoulas Pasta (inspired by Last Holiday) – Gourmet Drizzles

Just Desserts (sweet treats)

• The Best Chocolate Cake (inspired by Chocolat) – The Foodie Army Wife
• Chocolate Almond Torte with Raspberries (inspired by Chocolat) – Vintage Kitchen
• Iocane-Dusted Brownies of Unusual Size (BOUS’) (inspired by The Princess Bride) – The Cooking Actress
• Minny’s Chocolate Pie (inspired by The Help) – Daily Dish Recipes
• Pao de Lo | Portuguese Bundt Sponge Cake (inspired by My Big Fat Greek Wedding) – Family Foodie
• Gluten-Free Chocolate Chip Cookie Pie (inspired by Life of Pi) – No One Likes Crumbley Cookies
• Fantasia Cakes (inspired by Disney’s Fantasia) – NinjaBaking. com
• Chocolate Dipped Almond Coconut Bars (inspired by Charlie and the Chocolate Factory) – Kudos Kitchen By Renee
• (Gluten Free) Orange Soda Pound Cake (inspired by Joe Vs The Volcano) – Blueberries and Blessings
• Peach and Berry Cobbler (inspired by Soul Food) – The Lovely Pantry
• Golden Ticket Peanut Butter-Pretzel Truffles (inspired by Willy Wonka and the Chocolate Factory) – Weekend Gourmet
• French Macarons (inspired by Marie Antoinette) – Happy Baking Days
• Pistachio and Cherry Cannoli Cups (inspired by The Godfather) – Peanut Butter and Peppers

Bottle Shock (beverages)

• Raspberry Cordial (inspired by Anne of Green Gables) – NeighborFood
• Grapefruit Flirtini (inspired by Sex and the City) – Ruffles & Truffles
• Wines To Pair With #SundaySupper Movie-Inspired Recipes (inspired by Sideways) – ENOFYLZ Wine Blog

Such was the case with this Hoisin Pork Stir Fry and Noodles. I recently rediscovered this treasure after leaving it to chill for a few weeks in my drafts folder.

The drafted post included two things. The recipe and these words:

“Talk about Pinch of Yum and how awesome it is.”

Can’t argue with that.

In case you haven’t yet discovered the awesomeness of Pinch of Yum, let me introduce you. Pinch of Yum is run by Lindsay and her husband Bjork. The blog is filled with quick, healthy dinner ideas followed by indulgent desserts. So yeah, it’s right up my ally.

But what makes Pinch of Yum really special (and the reason why I think it deserves a whole post to declare it’s wonderfulness) is the people and mission behind it. Right now, Lindsay and her husband are serving overseas in an orphanage in the Philippines. And while they’re serving, teaching, and loving on the kids in their neighborhood, they’ve also managed to create a kick-butt resource for food blogging photography and a “boot camp” of sorts for starting and growing your own food blog called Food Blogger Pro.  I’d imagine they’re busy folks.

This quick and easy stir fry was adapted from Pinch of Yum and is a fantastic, flavorful weeknight meal. A little sweet and little hot and loaded with veggies, it’s pretty much everything I’ll ever need for dinner. Also, noodles. Noodles are a necessity.

This can be easily adapted to fit whatever you may have in your crisper or whatever you’re craving that night. The best thing about making your own stir fry sauce is that you’ve got all the power. Like it sweet? Add a little honey or more hoisin. Like it spicy? Load up on the Sriracha! Like a little more tang? Add some vinegar.

The dish is yours to create. Just create it. Because this stuff is gooood.

Recipe adapted from Pinch of Yum

Today I’m joining The Giving Table and over 200 other food bloggers to raise awareness about hunger in America and share a recipe for Mexican Lasagna  that is budget friendly, easy, healthy and delicious. Finding a recipe that fit all four of those requirements was a lot harder than it sounds.

But I’m getting ahead of myself.

This post is part personal confession, part story, and part call to action.

You see, in many ways I am close to hunger issues. In my neighborhood, the poverty rate is 49%. I work at a community center where we see many clients who struggle to provide food for their families. They depend on SNAP, the Supplemental Nutrition Assistance Program (formerly known as food stamps), food pantries, and soup kitchens to make it through the month. My neighborhood is actually lucky in that we have a small grocery store that offers fresh produce. In other neighborhoods, the only stores within walking distance are corner stores, which carry mainly packaged and processed foods.

Still, despite the fact that hunger is close, I have found ways to isolate myself from hunger issues. I never have to experience the pain of hunger, at least not without a meal being close at hand. I don’t shop at the grocery store in my neighborhood, choosing instead to travel to a nicer grocery store with more options. I especially avoid our local grocery store during the first of the month, when everyone has just received their SNAP benefits because I want to avoid the crowd. We are able to buy enough food that I can actually experiment in the kitchen. I can afford to fail. Just this week I threw away a batch of cornbread that I had forgotten to add baking powder to. If that’s not privilege, I don’t know what it is.

This issue of raising hunger awareness was as much for me as it is for you. It was about getting out of my own comfort zone, and entering into the daily struggles people face. To do this, I took on two challenges.

1. Make a healthy, easy, and delicious meal that fits in the average daily food budget for a person receiving SNAP ($4/person).

2. Buy all the ingredients at my local discount grocery store.

Those don’t sound that hard, right?

That’s where I was wrong.

Here’s the thing. Healthy food–fruits, vegetables, organic and natural products–it’s all more expensive than processed food. This is part of the reason many folks buy processed food, and part of the reason why many obese people may actually still struggle with hunger. They’re eating primarily foods that are high in calories but low in nutrition because a) it’s cheaper  and  b) it’s more readily available.

So there’s challenge one. Finding a healthy recipe that’s still affordable AND accessible. The small, local neighborhood stores don’t carry a lot of fancy ingredients. They have one kind of black bean. One variety of tomato. There is no “natural” or “organic” section. There’s no low sodium option for canned chicken broth and they most definitely do not carry quinoa or kale. And many people do not have transportation to go to a store outside their neighborhood. So you buy whatever is available.

Thankfully, I was saved by a great recipe for Mexican Lasagna I found on A Couple Cooks. This blog is full of healthful, colorful, and easy ideas for weeknight meals. This recipe relies primarily on canned goods and pantry staples and is only supplemented by a few fresh items I was able to find at our local store. It’s vegetarian, but has a good source of protein from black beans, and a hit of veggies from tomatoes, corn, and green onions. It’s also cheap. I spent a total of $10.64 on the whole meal (this did not include the spices), and it serves 5 or 6, depending on whether or not you have a teenage boy in your house. So you’re looking at around $2.12 a serving. That’s good, but that would still only leave someone $2 to cover both breakfast and lunch for the day.

Another requirement? This meal needed to be easy. Here’s why. Many of the families I know who are struggling with hunger are single working moms. I know what a challenge it can be for me to come home after a long day of work and cook dinner. I also have the advantage of not having to take care of kids while I’m cooking and having a husband that I can enlist to chop vegetables or scrub dishes. Again, this recipe fit the bill perfectly. It came together in about 20 minutes (plus 20 in the oven), and didn’t dirty up an excessive amount of dishes.

Of course, most important of all, this Mexican Lasagna is fantastically delicious. Because let’s face it, people aren’t going to go to the work of budgeting, grocery shopping, prepping, and cooking whole food if it doesn’t taste a thousand times better than any prepackaged meal you can buy. This lasagna tastes fresh and light, but will fill you up. The omnivorous Mr. was impressed at how full and satisfying the flavor was despite the fact that it didn’t contain meat. It’s the perfect balance of sweet and spicy. Plus, it’s full of cheese. So yeah, of course it’s amazing.

I want to challenge you, just for one minute, to think about all the obstacles facing those who are hungry. Go back over this story and see all that stands in the way–a severely restrictive budget, limited access to healthy foods, lack of time or energy, PLUS (and this is a big one) you have to know what good, healthy food is and know how to cook it in order to pull this thing off.

The craziest part of this experience for me was that this was only ONE recipe. Could I come up with seven recipes like this to feed my family every week? How would I stick to this budget and continue to provide healthy meals for my family? Would we get the nutrition we needed? Would we be hungry, malnourished, obese?

These are not easy questions to answer. We don’t like to be reminded of our privilege–to realize just how lucky we are that someone taught us how to cook, that we have grocery stores where we can buy fresh produce, that we can afford to get organic, low sodium, unprocessed foods for our families. This is a privilege, and it’s one I’m acutely thankful for today.

Instead of judging or condemning, let’s enter in. Let’s hear other’s stories. Let’s join in the struggles. Try living on the $4/person/day budget or go to a soup kitchen and share a meal with others. You could fast for a day or teach a cooking class, or start a garden you can share with your neighbors.

You can educate yourself and others on hunger issues by watching the documentary, A Place at The Table, available to stream on iTunes and Amazon Prime and in select theaters nationwide.

You can also help us end hunger in America by joining us in writing letters to our representatives and asking them to support anti-hunger legislation. You can use this link to get contact information for your representative.

This issue can be overwhelming. Remember, you don’t have to do everything. Just pick one thing you can do today to help end hunger in America.

I always feel it’s helpful to rephrase our cause (anti-hunger) in positive terms. If we’re against hunger, what are we for?

We’re for maintaining SNAP benefits that keep thousands of families out of hunger each year.

We’re for a fair living wage, that allows workers to provide for their families and be lifted out of poverty.

We’re for subsidizing healthy foods, not just cash/commodity crops.

We’re for educating our young people and our families about healthy foods.

We’re for gardening, getting our hands dirty, growing what we eat.

We’re for cooking classes–in your neighborhood, in your community center, around your own kitchen island.

We’re for sharing meals–with our families, with our neighbors, with those in need.

#Takeyourplace at the table with us. Stand up for programs that provide much needed support for families in need. If you have an experience with hunger, please share it in the comments. And if you have more healthy, easy, affordable, and delicious meals  you can share, link them up! The more we can share, the healthier we’ll all be.

Recipe adapted from A Couple Cooks

Sprinkles make everything better. Don’t you agree?

And sprinkles on chocolate cupcakes…well…

I think they could stop wars, rescue friendships, solve the bed bug crisis.

Okay, maybe not that last one. If I remember right the only way to get rid of bed bugs is to weep for days then burn everything you own. I swear I read that somewhere.

But back to the chocolate cupcakes.

January to May is birthday season in our family. Between the Mr. and I, we celebrate a total of 11 birthdays in those 5 months, and we only have a total of 16 people in our immediate family.

In March, the birthday season reaches fever pitch, with a total of 5 birthdays.

Most of the family is getting to the age now when birthdays get combined with each other and with other holidays. I know you know what I’m talking about. If you’re past the age of 18 and your birthday falls remotely close to another family member’s birthday or a major holiday, you’re getting the combined party.

Happy 29th birth-mother’s day-60th! Try finding a balloon for that party.

The upside to all this birthday madness is that there are plenty of excuses to eat cake.

I made these chocolate cupcakes for my niece’s 13th birthday (13 still deserves it’s very own party after all–it is a special year). Somehow, SOMEHOW, we managed to pull off a surprise party for her. This may not seem like a huge feat, but for my niece, it is. This girl has a Sherlock-like sense of anything out of the ordinary. Trust me, you don’t want to play Clue with her–she will destroy you. But somehow, we pulled it off. And the Mr. and I even made it in time to be part of the surprise. It really was a miracle.

The other miracle? These cupcakes.

Wowza. This is one doozy of a cupcake. Deep, dark chocolatey goodness with a chocolate buttercream frosting. It’s for those who truly love chocolate. (which is every normal person in the world). If you like cupcakes with just a hint of cocoa flavor, these are not for you. These are super rich, but somehow manage to remain light and fluffy. I credit the rich yet light flavor to using two different kind of chocolate, a splash of fresh brewed coffee, and a couple cups of buttermilk.

My hunt for chocolate cupcake perfection ends here. These were the bomb.

The only thing that could make them better? Sprinkles. This is my favorite method of decorating cupcakes because A) It’s the easiest thing ever. B) It’s the cutest thing ever AND C) It’s the tastiest thing ever.

Wanna know how this goes down? Slap a spoonful of frosting on the top of the cupcake, smear it to the edges then dip it in the sprinkles. Give your wrist a twist to make sure it’s evenly covered then bring it out. That’s it. Dip and twist. You’re in chocolate cupcake sprinkle heaven.

This post is linked up at this month’s Chocolate Party featuring chocolate and buttermilk. Check out the other fantastic recipes over at Roxana’s blog. 

Double Chocolate Cupcakes with Sprinkles

 

Print

Prep time

1 hour

Cook time

35 mins

Total time

1 hour 35 mins

 

Serves: 36

Ingredients

For the cupcakes:

• 3 oz. semi sweet chocolate, chopped
• 1½ cups fresh brewed coffee
• 3 cups sugar
• 2½ cups all purpose flour
• 1½ cups unsweetened cocoa powder
• 2 teaspoons baking soda
• ¾ teaspoon baking powder
• 1 heaping teaspoon salt
• 3 large eggs
• ¾ cups vegetable oil
• 1½ cups buttermilk
• ¾ teaspoon vanilla extract

For the frosting:

• 3 ounces semi sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 4 Tablespoons butter
• Pinch salt
• 4 cups powdered sugar
• 3 teaspoons vanilla extract
• 1 Tablespoon coffee (if you have it leftover from the cake–it’s not totally necessary, but I feel like it cuts the sweet of the powdered sugar nicely)
• 6-8 Tablespoons half and half (or milk or cream)

Instructions

For the cupcakes:

1. Preheat the oven to 325 degrees. Line your cupcake pans with liners (this makes 36, so if you have three pans, use them. Otherwise, they’ll have to take turns.)
2. Place chopped chocolate in a bowl and pour hot coffee over it. Stir and allow to sit until melted, stirring occasionally.
3. In a large bowl sift together the sugar, flour, cocoa powder, soda, baking powder, and salt.
4. In the bowl of an electric mixer, beat the eggs until they’re thickened slightly and pale yellow (about 3 minutes). With the mixture on low speed, slowly pour in oil, buttermilk, then vanilla, then melted chocolate mixture. Turn the speed up slightly, beating until well combined.
5. Add the flour mixture in three separate additions, beating well after each addition.
6. Divide cupcake batter evenly, being sure to fill no more than ⅔ full. I have a terrible habit of overfilling cupcakes and these raised a lot so all of mine overflowed. (It’s so painful to have to tear off the overflow edges and eat them…it’s the price the baker has to pay).
7. Bake cupcakes for 25-35 minutes or until toothpick inserted in the center comes out clean. Allow to cool in the pans then remove. Allow to cool completely before frosting.

For the frosting:

1. Place the chopped chocolate in a microwave safe bowl and microwave on half power until melted, stirring every 45 seconds. Set aside to cool.
2. In the bowl of an electric mixer, beat butter and salt together until light and fluffy. Add about half of the powdered sugar and beat on low speed until well blended, turning the speed up once you’re out of the “giant puff of sugar” zone. Add the vanilla and half the milk and beat well. Slowly pour in the cooled melted chocolate and beat until thoroughly blended, scraping the sides as needed. Add the remaining sugar and milk alternately until both are thoroughly blended. Beat the frosting until light and fluffy.
3. For these cupcakes, you won’t be piping the frosting so it doesn’t need to be as thick as normal. I thinned mine out with extra milk to make it easy to spread across the cupcake. Try spreading a little bit on the cupcake. If it pulls or tears at the surface of the cupcake at all, add another Tablespoon or two of milk until the frosting spreads easily.

To assemble:

1. Place your sprinkles of choice in shallow bowl. Using a knife or offset spatula, spread a good sized dollop of frosting over the top of the cupcake. Don’t worry about how it looks. Dip the cupcake into the frosting turning it 90 degrees to make sure it’s well coated. Repeat with remaining cupcakes. These stay nice and moist for up to 4 days in an air tight container.

3.1.09

Cupcakes adapted from Orangette who thanks Epicurious

Frosting adapted from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook

Ahem.

You know those days when you eat breakfast…then you eat a big lunch (that may or may not include waffles)…then you snack on queso, eat a couple chocolate eggs, make yourself a sandwich of leftover ham, then somehow find yourself back in the kitchen a few hours later with an English muffin and a Peep?

Yeah, that was my Easter.

By 9 o’clock Sunday I needed an elastic waist band and some Tums.

And by Monday, I was craving veggies. Like whoa.

I needed green, colorful, crunchy veggies.

And in my mind, there’s no better delivery system for vegetables than the chopped salad.

Fact 1: Tiny squares of vegetables taste a gatibblin times better than whole vegetables.

Fact 2: Chopped salads are a bashillion times more awesome than plain old boring salads.

You know why?

Me neither.

They’re just amazing. Food magic.

For this version, I threw about every veggie I had in the fridge onto the cutting board–snap peas, grape tomatoes, carrots, avocado, and peppers.

And some bacon…and a little extra sharp cheddar…and maybe a hard boiled egg or two.

Okay, okay, so it wasn’t ALL veggies, but it was close.

Then I put some big beautiful romaine lettuce leaves on top.

And went to work with the knife.

Chop, chop, chop! This is the fun part!

Keep chopping until you’ve got small pieces.

Then, stick everything in a giant bowl, add your dressing (I like a creamy caesar) and mix it up!

Yum.

Every bite is a crunchy taste explosion! Sweet from the snap peas, savory from the bacon and cheese, crisp and refreshing from the lettuce and carrots. It’s a BLT chopped salad…with snap peas, peppers, carrots, avocado, and aged cheddar.

Did we already talk about how that was obnoxious?

My bad.

BLT Chopped Salad with Avocado and Aged Cheddar

 

Print

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Serves: 2

Ingredients

• 4 strips bacon
• 1 head romaine lettuce
• 4 oz. grape tomatoes
• 2 carrots, peeled and chopped into strips
• 4 mini sweet bell peppers (or ½ a large red pepper)
• Handful sugar snap peas
• ½ ripe avocado, scooped out of its skin
• 2 hard boiled eggs**
• 2 green onions, chopped
• 2 oz. aged cheddar, diced (I recommend Kerrygold’s Aged Cheddar or Dubliner)
• 3 Tablespoons dressing of your choice (We used Caesar, I recommend something creamy)

Instructions

1. In a skillet over medium heat, fry bacon until crispy. Let bacon strips drain on a paper towel lined plate, then crumble.
2. Grab a big giant cutting board and put the grape tomatoes, carrots, bell peppers, snap peas, avocado, and eggs (or whatever lovely assortment of veggies you prefer) on the board. Place the romaine lettuce leaves on top. Using a large chef knife, chop through all the ingredients, staying in parallel lines in one direction. Rotate your cutting board 90 degrees then chop again in parallel lines in the same direction as before. Repeat until all the ingredients are in small pieces.
3. Place chopped mixture in a large bowl along with aged cheddar cubes, green onions, and crumbled bacon. Add dressing of your choice and toss to combine. Serve immediately with some crusty bread.
4. ***My favorite way to cook hard boiled eggs is to put them in a pot, cover them with cold water (1 to 2 inches above the surface of the eggs), bring to a boil for 1 minute, then remove the pot from heat, cover, and allow to cook for 10-12 minutes. I find this method is easy, dependable, and doesn’t result in the green alien ring that comes from overcooking. Happy chopping!

3.1.09

 Recipe by Neighborfood

Today I’m going to keep things simple.

I’m going to rub sugar into bright, juicy oranges, broil them up, and top them with coconut. And I’m going to call it dessert.

Because today isn’t about who makes the best ham or who finds the most eggs or who has the prettiest colored egg.

Today is about Jesus. It’s about resurrection. New life. Hope. Victory over the grave.

Could there be anything better?

Today, instead of fretting over lunch or the cleanliness of my house or the state of my flower beds, I’m going to be fully present. I’m going to sing a little too loudly in that pew at the side of the church. I’m going to fill my table with mismatched glasses and paper plates (yes PAPER plates…the horror!). I’m going to share a simple meal with my family. I’m going to say grace, and I’m going to have a lot to thank God for.

These oranges are a lovely way of celebrating this Resurrection Sunday. Every bite is like a burst of spring. Sweet, juicy, refreshing.

They make for a perfect light dessert or palate cleanser between courses. They’re so easy to make (3 ingredients people! 3 ingredients!), you can whip them up for a quick afternoon snack or brunch accompaniment as well. The smell alone is excuse enough to make them. It’s like the tropics blew through your front door and made themselves at home.

The easiest way to eat these is with a grapefruit fork, but you know what the most fun way is? Cut each half in  quarters and just take a big bite. Let the juice run down your chin. Lick your lips. Go back for more. Enjoy every messy, drippy, sticky bite.

Have a blessed Easter everyone!

strong>Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter today to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

It seems a little odd to just jump into Triple Chip Peanut Butter Cookies after a post about the fact that 1 in 3 black men will spend time in prison at some point in their lives.

You don’t just “move on” from a statistic like that.

It stops me dead in my tracks. And then you know what I want to do?

Forget about it.

I want to keep going with my life and forget that our sons and fathers are wasting their potential behind prison bars. I want to toss it under the rug and make cookies and pretend like everything’s okay.

Because that number is too much. What can I do? What could I possibly do to put a dent in that problem.

Then I hear that gentle whisper, a nudge, and I’m reminded of the word I committed to this year: ONE.

Find one thing you can do and do it. Do for one person what you wish you could do for every person.

So you know what I’m doing? I’m not forgetting about that statistic, but I am making cookies.

I’m partnering with folks from our neighborhood who are part of a ministry called Kairos that works to bring the gospel to our state’s prisons.

Twice a year, Kairos sends an ecumenical group of faith leaders from around the region to spend a weekend with prison residents. They eat and fellowship together, share the Gospel, grow disciples, and develop community. And you know what they bring with them?

Cookies. Not just a tray of cookies. Not just a couple dozen. Not even just a couple hundred dozen.

They come with 8,000 dozen cookies. That’s 96,000 cookies!

That’s enough for every resident and staff of the prison to have 2 dozen home baked cookies.

The strategy? Overwhelm the prisoners with cookies. Let the cookies be a tangible symbol of God’s grace and love to them.

Guys, I just need to stop for a minute.

Because seriously? I absolutely love this.

It’s totally extravagant.

8,000 dozen cookies?!!

What an awesome representation of the extravagant love God lavishes on His children.

Those cookies are more than just something delicious to eat. They carry the prayers and thoughts and love of people all over the city who took time out of their lives to make them, who prayed quietly (or loudly!) as they mixed flour and sugar, beat eggs into butter, dotted chips into dough.

Cookies are powerful stuff.

These cookies pack an especially powerful punch with three different kinds of chips: chocolate, peanut butter, and Reeses pieces. The cookie itself is somewhere between chewy and cakey. They get nice and puffy in the oven, have a subtle peanut butter flavor, and provide just the right balance to all those chips.

If you love chocolate and peanut butter, you will want these in  your face every day of the week. And even if it’s not your favorite combo (I confess I fall in this camp), I think you’ll still be able to appreciate their peanut buttery chocolate goodness. Eat them straight out of the oven with a big glass of milk. You will not be sorry.

Will you join me in loading these cookies with prayers? I’m praying they’ll bring hope to someone’s life. I’m praying that person will have an open heart. That they’ll know the deep, deep love of Jesus. That they’ll discover their talents and know their worth. I’m praying if they ever leave prison they’ll be able to find a job and a community and a world that helps them succeed. And I’m praying if they never leave, their life will be a spark of hope to many more.

It’s a lot of expectation for a little cookie. I think these guys can handle it.

Triple Chip Peanut Butter Cookies for Kairos

 

Print

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

 

Serves: 36

Ingredients

• 3 cups all purpose flour
• 1½ teaspoons baking soda
• ¾ teaspoon Kosher salt
• 1 stick unsalted butter, softened
• ½ cup creamy peanut butter
• 1 cup light brown sugar
• ¾ cup white sugar
• 2 large eggs
• 1 Tablespoon milk
• 1 Tablespoon vanilla extract
• ¾ cup semisweet chocolate chips
• ¾ cup peanut butter chips
• 1 cup Reese pieces

Instructions

1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl beat together butter and peanut butter until light and creamy. Add sugars and beat until well combined. Add eggs, one at a time, beating well after each addition and scraping down the sides as needed. Add milk and vanilla and beat until combined. Pour in all three chips and beat on slow speed until just combined.
4. Drop cookies by the rounded Tablespoonful onto the prepared cookie sheets, leaving an inch between them. Press the cookies down to about a ¼ in thick. Bake for 10-12 minutes or until set on the outsides. These cookies don’t really brown. Take them out when they’re just getting golden around the edges then allow the middles to set up on the hot baking sheet for a few minutes after you take them out. I always err on the side of underbaking so they stay nice and soft. These keep well for several days in an airtight container.

3.1.09

Recipe adapted from Handle the Heat

But occasionally, a statistic moves me.

It sticks.  I can’t shake it.

A number. Chasing after me.

This is one of those numbers:

One in three black men born in America will go to prison at some point in their lives.

1 in 3.

One in three.

I can’t make my mind comprehend that number. Not because it’s too big, but because it’s too clear. It’s too easy to understand. Do you have 60 men in your church? Imagine 10 of them gone from your community, another 5 on probation, another 5 with criminal records. Do you have three sons? One of them will go to prison. Do 15 men work at your job? Imagine doing your job without five of them.

I moved into our neighborhood three years ago as a young, fresh faced white girl with optimism, energy, and book smarts to spare. But all those words never could have prepared me for the realities our urban neighborhoods are facing. They never could have shown me the wreckage that statistic—-1 in 3—-leaves behind in a community. Those words couldn’t explain the tragedy of a child growing up without a dad. They couldn’t help me understand what it’s like to raise children by yourself and work three jobs just to scrape by. They couldn’t come close to crafting a picture of a community stripped of workers, role models, leaders.

Don’t mishear me. These single moms are hard-working and passionate. They care deeply about their children. They want to see them grow up strong and smart and safe. They are leaders and fighters.

I talk to them. I’ve heard their stories. The ones who have lost sons to prison and the ones who’ve lost their sons to bullets. They hurt. They ache for their lost sons.  They soldier through the days, some of them emboldened by their loss and others silenced…waiting…hoping for a change they aren’t even sure is possible. They are strong, so very strong. They are survivors in every sense of the word.

But a community of survivors doesn’t thrive. We are just making it. We are just getting by. We’re working too many jobs, shouldering too much responsibility, mothering too many fatherless children. We’re grieving, every day. Trying to do it without them.  Longing for our lost sons and husbands and fathers and coworkers.

We’re hobbling. A community walking with a cane. Every step forward labored, uneven, a struggle.

Sometimes I like to imagine what our neighborhood would look like if suddenly all those black men returned. If their gifts were developed. If they were fixing up boarded houses and singing in the coffee shop next door. If they were working at the grocery store and bringing home a pay check. If they were going to Parent Teacher conferences and volunteering at the church.

If these men didn’t have to worry about records. If their job applications weren’t thrown away without a glance. If they could come back to our neighborhood and be full partners in this work. This work of parenting and neighboring and providing and teaching and leading.

It’s such a beautiful picture—what could be—what could’ve been.

Oh how we need the gifts, the skills, the HELP of all those men.

What horrifies me more than anything is that that number–1 in 3–doesn’t even capture all the men our neighborhoods are losing to violence every day.

I don’t have answers. I’ve read books on the problem and papers on the solution. We can talk about injustice, and broken systems, and policies that crush communities. We can talk about mass incarceration and the war on drugs and the gospel and hearts that need Jesus.  But I don’t have the privilege of leaving the answers in the books, solving the problem on paper then leaving the words to rot, undone.

We are living this everyday. It is next door. It is across the street.

It is real.

That statistic.

One in three black men.

And it haunts me.

If you’d like to read more about the numbers, and look at one possible solution, I suggest starting with this fact sheet from the National Network of Safe Communities and John Jay College of Criminal Justice. 

You can also check out this fact sheet from the NAACP and this report from the U.S. Department of Justice (these stats are a bit outdated, but still show the trend of imprisonment).

That’s right. Resurrection Rolls.

I can almost feel you rolling your eyes right now.

I’m usually not a huge fan of cutesy, bumper sticker “Christianese.” (Everyone who knew me in middle school knows this was not always true. After all, I did wear a G.A.P. (God Answers Prayers) T-Shirt at least once a week in 6th grade. Buuuuut that’s enough embarrassing personal history for one post forever.)

Ahem.

I think these Resurrection Rolls may be an exception to the rule.

Here’s why:

They are insanely, ridiculously, unexplainably delicious. Like WHOA. Who knew tucking a cinnamon marshmallow in the center of a crescent roll could make something so amazing??

Second, these are super easy to make, so it’s a great project to tackle with the kids. And if you’ve got the little one’s attention for a minute, why not use it to share the story of Jesus’ death and resurrection?

And how might one use a marshmallow, refrigerated crescent rolls, and cinnamon sugar to do this?

It goes something like this.

Pretend Jesus is a marshmallow.

Whew…didn’t see that one coming did you?? If I had a dollar for every time my stories started with that sentence…

Ok, ok, really now, here’s the story. The marshmallow represents Jesus. After Jesus dies on the cross, his friends prepare him to be buried by anointing him with oil (dipping the marshmallow in butter) and spices (rolling it in cinnamon and sugar). Then Jesus is placed in his grave clothes (the crescent roll) and wrapped up tight.

At this point, you put the rolls on the baking sheet and place them in the tomb (oven) and seal the tomb with a big rock (the oven door).

In the oven the marshmallow melts and blends with the cinnamon sugar, making it appear like the marshmallow has disappeared. When you remove the rolls and allow them to cool, you can let your kids open them up to reveal that Jesus is gone! He is risen! Jesus is alive!

After telling the story, you can give thanks with your kids for the gift of Jesus death and resurrection and for the gift of ooey, gooey, sweetly spiced rolls.

I would recommend having your kids wait until the rolls are removed from the pan and cooled slightly before letting them open them up. As you can see, I didn’t quite seal up all the cracks on a few of my rolls, which resulted in a marshmallow that…ummm…didn’t quite escape the grave. That could be a tough one to explain!

Whether or not you choose to share the story of these Resurrection Rolls, I hope you’ll enjoy their sweet, melty cinnamon sugar goodness.

The other #SundaySupper contributors are sharing more recipes for Passover and Easter below. If you’re looking for inspiration for your family’s celebration, check it out!

Resurrection Rolls

 

Print

Prep time

15 mins

Cook time

13 mins

Total time

28 mins

 

Serves: 8

Ingredients

• 1 can refrigerated crescent rolls
• 8 marshmallows
• 4 Tablespoons butter
• 1 Tablespoon cinnamon
• 3 Tablespoons sugar

Instructions

1. Preheat the oven to 375 degrees.
2. Melt butter in a small, shallow dish.
3. In another shallow dish, stir together sugar and cinnamon.
4. Roll out crescents. Dip a marshmallow in the butter, then the cinnamon sugar mixture then place it in the center of the crescent. Roll up the crescent, being sure to seal up all the edges. Repeat with remaining crescents and marshmallows.
5. Place crescents on a pan lined with parchment paper. If desired, mix together remaining butter and cinnamon sugar and brush it on the top of the crescents. Place in the oven and bake for 11-13 minutes or until crescents are light golden brown and puffy.
6. Allow to cool slightly before serving.

3.1.09

I got this recipe from a friend at church, but there are versions of it all over the Internet. Who the originator is, I’m not sure, but they came up with one amazing sweet roll!

Easter

• How To Color Easter Eggs Naturally from Shockingly Delicious

Breakfast, Breads, and Buns

• Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
• Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
• Fresh Blueberries Hot Cross Buns from My Cute Bride
• Jamaican Easter Spice Bun from The Lovely Pantry
• Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
• Portuguese Easter Bread | Folar de Pascoa from Family Foodie
• Resurrection Rolls from Neighbor Food

Appetizers and Sides

• Asparagus, Brie & Ham Crostini from Daily Dish Recipes
• French Gratin Potatoes (Dauphinoise) from Simply Gourmet
• Lemon Glazed Carrots from Curious Cuisiniere
• Not So Deviled Eggs from Country Girl in the Village
• Orange Raisin Couscous from Vintage Kitchen Notes
• Potato and Leek Gratin from Webicurean
• Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen

Main Dishes

• Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
• Slow Cooker Honey Glazed Ham from The Meltaways
• Sicilian “Enchiladas” from The Cooking Actress

Dessert

• Alebele – Goan Coconut filled Pancake from Masala Herb
• Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
• Carrot Cake Cheesecake from Chocolate Moosey
• Carrots in Dirt from The Urban Mrs
• Coconut and M&M’s Cookie from Peanut Butter and Peppers
• Coconut Cake with Coconut Buttercream from Juanita’s Cocina
• Coconut Cupcakes from Magnolia Days
• Cream Cheese Candies from Cravings of a Lunatic
• Easter Egg Cookies from That Skinny Chick Can Bake
• Easter Simnel Cake from Happy Baking Days
• Exotic Walnut Cookies from What Smells So Good?
• Honey Panna Cotta with Grand Marnier Mixed Berries from Gourmet Drizzles
• Japanese Easter Petit Fours and Flowers from Ninja Baking
• Nutella Easter Egg Candy from The Messy Baker
• Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
• Painted Sugar Cookies from Ruffles and Truffles
• Strawberry Bundt Cake from Basic N Delicious

Passover

• Homemade Matzo from The Foodie Army Wife
• Mock Gefilte Fish from Fast Food to Fresh Food

Dessert

• Apple and Cranberry Charoset from The Little Ferraro Kitchen
• Flourless Chocolate Torte from Girl in the Little Red Kitchen
• Moroccan Haroset from MarocMama
• Pavlova with Red Berries, Lime and Hibiscus from YinMom YangMom

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

A few weeks ago there was wedding cake in my kitchen. Three tiered, strawberry wedding cake filled and decorated with buckets of cream cheese frosting.

And the next day, there was still. more. cake. A great big bowl of scraps and crumbs, all the pink nibblings that had been shaved and whittled away to make those (almost) perfectly level cakes.

And there was frosting. Frosting left in piping bags, frosting left in the mixing bowl. Frosting all over my apron and jeans and hair.

Yes, even my hair.

Here’s the truth. I wanted to toss that bowl of cake scraps straight into the trash and scrape the frosting right on top of it. I would have been happy to never see pink cake again.

But then every word my mother ever spoke to me about not wasting, every instinct I had to preserve and recycle and appreciate food kicked in and I knew what I had to do.

Make cake balls.

There were other options…

A. Give the cake scraps to the dog and destroy his intestines for the next week.

B. Die the cream cheese frosting and use it as finger paint to create a masterful work of abstract art.

C. See if cream cheese frosting makes for a good face and/or hair mask.

D. Make cake balls.

I know, I know, option B seems plausible based on my extensive artistic talent, but I just don’t have time for the finer things these days.

So cake balls it was.

Guys, I have to be honest. Cake pops are totally not me.

I know, I know. They’re soooo cute and adorable!

But they’re also fussy. And time consuming. And frankly, I suck at making them.

Mine always fall off the stick. Or break into pieces in the dipping process. Or the chocolate ends up all gritty and crumby and the final product looks more like cake surgery gone bad than cake pops.

Due to wedding cake hangover and my general ineptitude at making cake pops, I decided to go real simple with these. I used the leftover frosting and cake crumbs to roll these into balls, then just spooned chocolate over the top.

I actually really love the results. The pairing of strawberry cake and cream cheese frosting is heavenly and keeps these from being overly sweet. Plus, spooning the chocolate over the top creates these cute little caps. They look like they have adorable toupes, right?

Since I used leftovers, this recipe is an educated guesstimate of what you’ll need. Cake balls are more of a texture thing than an exact science. You’ll want to use just enough frosting to get everything to stick together without making the balls too wet.

These bright pink beauties with their chocolate toupes would be a lovely addition to your Easter table, or just a great way to make use of whatever cake scraps you might have lying around.

Strawberry Cream Cheese Cake Balls with Chocolate Glaze

 

Print

Prep time

45 mins

Cook time

1 hour

Total time

1 hour 45 mins

 

Serves: 32

Ingredients

For the cake

• 1 box white cake mix (no pudding added)
• 1 3 oz. package strawberry jello
• 1 scant Tablespoon flour
• Pinch baking powder
• 4 teaspoons granulated sugar
• ¾ cup vegetable oil
• 4 eggs
• ½ cup water
• ⅓-1/2 cup fresh strawberries, finely diced

For the frosting

• 8 oz cream cheese (no need to soften)
• 5 Tablespoons softened butter
• 2 teaspoons vanilla
• 2-4 cups powdered sugar

For the chocolate:

• 12 oz chocolate candy coating (use one that is real chocolate not the fake stuff)

Instructions

For the cake:

1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 in cake pan.
2. In the bowl of an electric mixer, whisk together cake mix, jello, flour, baking powder, and sugar. Add oil and beat until combined. Add eggs, one at a time, beating well after each addition. Stir in water and fresh strawberries and beat until smooth. Pour into baking pan and bake according to cake mix package directions.
3. Let the cake cool completely, then remove it from the pan into a large bowl. Don’t worry about it breaking or crumbling–you’re about to do that anyway! Use your fingers to crumble the cake into fine crumbs. Set aside.

For the frosting:

1. In the bowl of an electric mixer, beat the cream cheese and butter on high speed until smooth and fluffy. Beat in the vanilla. Add the two cups of powdered sugar and stir on low speed until it begins to incorporate. Once it does, turn the speed up to high and beat until smooth. Add additional powdered sugar, ½ cup at a time until desired taste and texture has been reached. Since you won’t be piping this you don’t really have to worry about the thickness too much. I like my frosting less sweet so I usually don’t add a lot of additional powdered sugar, but it’s more personal preference on this one.

For the chocolate:

1. Use a double boiler to melt the chocolate coating. Set aside.

To assemble:

1. Place about a cup and a half of the frosting in the bowl with the cake crumbs. Take off any rings you have, then use your hands to blend the frosting and crumbs together. Once the mixture starts to clump together, try rolling it into a ball. If it sticks, you’re good. If it falls apart, add a little more frosting until the mixture stays together.
2. Roll the crumb mixture into 1 inch balls and place them on a baking sheet. Use a spoon to place dollops of the melted chocolate on top of the balls. No need to be perfect here, just get a nice spoonful of chocolate on each one. Place in the fridge and allow to set up before serving.

3.1.09

Cake recipe adapted from Joy the Baker; Frosting recipe adapted from SlashFood

Guys, this veggie orecchiette is where it’s at.

Like, whoa.

Who knew kale could be so good?

These words actually came out of The Mr.’s mouth: “The kale in this is so good!”

What is HAPPENING?

This pasta is turning my husband into a kale lover.

In my mind, it’s practically magic.

Bon Appetit had a fabulous feature on pastas in the February edition of their magazine. Full of hearty ragus, creamy carbonaras, and smooth tomato sauces, I think I tore out nearly every page in the feature. But the first pasta on my list was a kale orrechiette with bread crumbs. It had a simple sauce of olive oil and butter, but what really got me was the pockets of breadcrumbs and kale tucked away in the pasta.

It was a must-make. And it should be for you too. Here’s why:

This pasta will make you feel like you’re sitting on a patio overlooking the hills of Tuscany.

It’ll make you feel like an Italian grandmother whipping out your top secret, handed-down-for-generations recipe.

It will make you want to touch your finger tips to your lips and yell, Delizioso!, at the top of your lungs.

It’ll make your husband love kale.

‘Nuff said.

Some notes on the process:

The key to this dish is to build flavor with every step. After boiling the kale, use the same water to cook the pasta. After the pasta is cooked, reserve some of the liquid to coat the pasta in the end.

Also, I’m sure you’ve probably heard about the importance of salting your pasta water to help add flavor to your pastas. What I didn’t realize is that you’re supposed to add a lot more than just a couple shakes from the salt shaker. To really flavor your pasta, you need to add 2 Tablespoons to a full 1/4 cup of Kosher salt to your water! I added about 3 Tablespoons to this dish and while I haven’t tested it against other recipes, this dish was amazing, so I think I’m sticking with it.

Finally, use the best olive oil you can afford. I’m going to be honest, we buy olive oil in bulk–the cheap stuff–for all our daily sauteeing and cooking needs. But when a dish is finished with a drizzle of olive oil or you just want to coat a few salad greens, use the good stuff. You really will be able to taste the difference.

Veggie Orecchiette with Breadcrumbs

 

Print

Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

Serves: 6

Ingredients

• 2 bunches of kale, stems trimmed
• 5 Tablespoons olive oil, divided, plus more for drizzling
• 2-3 slices day old bread or 1 cup store bought bread crumbs
• 3 minced garlic cloves, divided
• 3 Tablespoons unsalted butter
• 2 large celery stalks, finely chopped
• 3 smal carrots, finely chopped
• ¼ teaspoon crushed red pepper flakes
• Kosher salt
• Black pepper
• ½ cup water plus reserved pasta water
• 1 lb. orecchiette or mini shell pasta
• 1 cup shredded Parmesan

Instructions

1. Bring a large pot of salted water to a boil. Add kale to the pot and cook for 4 minutes. Remove kale with tongs, reserving the excess water. Drain kale in a colander and leave it there to cool. Once cool, squeeze kale to let out excess water. You’ll be shocked how much water will come out of those leaves! It’s like squeezing a sponge! Transfer to a cutting board and finely chop.
2. (If you’re using store bought crumbs you can skip this step altogether.) Meanwhile, heat 3 Tablespoons olive oil in a medium sized skillet over medium heat. Use a food processor to pulse the bread slices into fine crumbs. Add breadcrumbs to the hot oil and stir to coat. Cook for about 4 minutes, stirring occasionally. Add one minced garlic clove to the mixture. Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy. Place crumbs in a bowl or plate lined with a paper towel.
3. In the same skillet, add butter and remaining 2 Tablespoons olive oil. Add celery and carrots and cook until softened, about 4 minutes. Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Add kale and ½ cup water to the skillet and cook until heated through, about three minutes. Season with Kosher salt and fresh ground pepper.
4. Meanwhile, bring the kale water back to a boil and cook the orrechiette according to package directions. Drain orrechiette, but be sure to reserve 2 cups of the pasta water!
5. Place orecchiette back in the pot then stir in kale and carrot mixture. Add about a ½ cup of the pasta water back to the pot and stir to coat. Add cheese and stir. Continue to add additional pasta water until the pasta is well coated and smooth. Divide among bowls, sprinkle with breadcrumbs, and drizzle with additional olive oil if desired.

3.1.09

I’ve got a bone to pick, and it’s with winter.

I put away my heavy winter coat at the beginning of March in good faith. I was giving winter the benefit of the doubt. Okay, winter, you’ve been rough, I thought, but I trust you’re going to go away quietly. Not make a scene. Just head back to Siberia where you belong.

But winter is not going away quietly. It’s going out kicking up every wind and flurry and frosty morning on its way.

So the Sunday Supper contributors and I are declaring war.

War on winter.

This Sunday, it’s all about spring time. Who cares that I’m still wearing my winter coat? Who cares that the trees are still bare? Spring is here!

I’m eating asparagus and salad and sprinkling fresh, bright green herbs on everything!

And most importantly, I’m eating ice cream. And liking it too!

This fried ice cream is the easiest thing in the world, but it really takes this classic summer favorite to the next level.

You’re probably familiar with the fried ice cream served in Mexican restaurants. A crispy warm batter encasing cool, creamy ice cream and finished with a drizzle of honey. In other words, the best thing ever.

Remember that Cheater Pho Bo?

Yeah, apparently I like shortcuts in the kitchen, because this is Cheater Fried Ice Cream.

This version nails the crunchy meets creamy texture of fried ice cream without having to worry about a melty, milky mess. It has graced the table of many a Mennonite potluck and is always a crowd pleaser.

The ingredients are simple. Ice cream and whipped topping are whisked together and spiced with cinnamon then covered in crispy, sugared corn flakes and frozen. It takes about 10 minutes to throw together and tastes just as special as the real thing.

I like to finish this dish with a drizzle of honey and a big fat “TAKE THAT WINTER!”

Check out all the other ways the Sunday Supper team is taking it to winter below the recipe!

Fried Ice Cream

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Serves: 16

Ingredients

• 1 stick butter
• 6 cups cornflakes, crushed
• ¾ cup sugar
• 2 quarts vanilla ice cream
• 1 8 oz. container whipped topping
• 11/2 teaspoons cinnamon
• honey, for serving

Instructions

1. In a large skillet over medium heat, melt butter. Add cornflakes and sugar and fry for about 5 minutes, stirring occasionally. Remove from heat and set aside.
2. Meanwhile, combine ice cream, whipped topping, and cinnamon in a large bowl. Use a stand mixer, hand beater, or blender to combine.
3. Spread ice cream mixture into a 9 x 13 inch pan. Cover with cornflake mixture and freeze for 2 hours or overnight. Cut into squares and serve, drizzling with honey or chocolate sauce if desired.
4. For a fancier presentation, scoop ice cream mixture into individual serving bowls or glasses then sprinkle with cornflake mixture.

3.1.09

 We’re celebrating Spring with Sunday Supper!

Green and Spring Dishes Menu Includes:

Breakfast

• Baked Eggs with Shaved Asparagus and Proscuitto by The Girl In The Little Red Kitchen
• Shrimp and Leek Quiche by Gourmet Drizzles
• Spinach and Cheddar Quiche for St. Patrick’s Day Brunch by Supper For A Steal
• Asparagus and Spring Onion Frittatta by Country Girl in the Village
• Egg Bake with Spring Onions, Asparagus and Artichokes by The Wimpy Vegetarian

Apps, Bread, Salads, Soups and Dressings:

• Gluten Free Irish Soda Bread by The Meltaways
• Strawberry, Avocado, Spinach Salad with Strawberry Vinaigrette by Daily Dish Recipes
• Asparagus Gazpacho by The Not So Cheesy Kitchen
• Spinach Bacon Salad by In The Kitchen with Audrey
• Anchovy and Egg Salad by Pescetarian Journal
• Sweet and Sour Cabbage Soup by Fast Food to Fresh Food
• Asparagus Red Pepper Salad by No One Likes Crumbley Cookies
• White Asparagus & Salmon Spring Salad by Family Foodie
• Chicken-Strawberry Field Green Salad w/Strawberry Balsamic Dressing by The Weekend Gourmet
• Bacon & Egg Spring Salad by Daddy Knows Less
• Green Garbanzo Hummus by Soni’s Food

Main and Sides:

• Pea Shoot Risotto by Small Wallet, Big Appetite
• Creamy Meyer Lemon Pasta by Juanita’s Cocina
• Sweet Ginger Scallion Noodles by What Smells So Good?
• Asparagus Pesto w/Heirloom Fingerlings and Orecchiette by Webicurean
• Coddle for St. Patrick’s Day by Noshing With The Nolands
• Corned Beef Cabbage Rolls by Curious Cuisiniere
• Brown Butter Brussels Sprouts with Gruyère and Hazelnuts by Hip Foodie Mom
• Raw Cucumber Sandwich with Avocado and Spinach Sauce by Mama’s Blissful Bites
• Berry Tacos by Peanut Butter and Peppers
• Asparagus and Prosciutto Bundles by Diabetic Foodie
• Caramelized Grapes and Brie Whole Wheat Galette by Vintage Kitchen
• Pink Water Kimchi (Nabak Kimchi) by Kimchi Mom

Desserts:

• Key Lime Cheesecake by The Foodie Army Wife
• Irish Coffee Ice Cream with Caramel Whiskey Sauce by 30A Eats
• Coconut Raspberry Layer Cake by Gotta Get Baked
• Fresh Mango Berry Mousse With Coconut Cream by Sue’s Nutrition Buzz
• Chocolate Mint Brownies by Hezzi-D’s Books and Cooks
• Strawberry Sorbet by Magnolia Days
• Cadbury Creme Egg Pull-Apart Sweet Rolls by Chocolate Moosey
• Strawberry Cheesecake Parfaits by That Skinny Chick Can Bake
• Meyer Lemon Ice Cream Sandwiches by Cravings of a Lunatic
• Lemon Roll Cake by The Ninja Baker
• Blueberry Cheesecake Ice Cream by Kudos Kitchen by Renee
• Candied Flowers by Cindy’s Recipes and Writings
• Lemon Citrus Cookies by Mom’s Test Kitchen
• Mini Fruit Tarts by Big Bear’s Wife
• Faux Fried Ice Cream by Neighborfood
• Watergate Salad by Cupcakes and Pearls Blog
• Good-for-You Strawberry Tiramisu Cheesecake Cups by Cupcakes & Kale Chips

Beverages:

• Guinness Beer Milkshake by The Urban Mrs
• Wines to Pair with Springtime #SundaySupper Dishes by ENOFYLZ Wine Blog

I consider that a win.

I was planning to document the whole process and write a big long post for y’all with lots of pictures and tips and hints.

But as it turns out, my camera was lost in the sea of frosting and my will to blog this experience was lost somewhere between the breakdown I had at hour 4 and balancing the final tier at hour 7. In fact, the only pictures I have were taken with my iphone. That’s how ready I was for this to be over.

So today, you just get one picture of the finished product.

And beef stew.

Because after 9 hours of seeing, smelling, and tasting only strawberry cake and cream cheese frosting, all I wanted was a bowl of the savory-est soup I could find.

And this fits the bill.

I found this recipe in a cookbook called Clodagh’s Kitchen Diaries, which I received from Kerrygold as part of their St. Patrick’s Day party in a box.  The cookbook is full of beautiful photos and tempting recipes, but when I saw this stew I knew it would be a winner.

Any dish that begins with a saute of bacon, butter, and shallots has to be a good thing. Add to that beef, carrots, and 2 cans of Guinness and you’ve got yourself the makings of one awesome Irish stew.

I’m not a beer drinker myself, so I was worried the beer flavor might be too strong. Turns out, it was just right. After two hours in the oven, the flavor mellows and deepens, leaving the beef fall apart tender and juicy.

This meal requires little else but a hunk of good bread to sop up the juice.

It’s the perfect dish to celebrate St. Patty’s Day, or cure a serious wedding cake hangover, whichever happens to come first.

Guiness Beef Stew

 

Print

Prep time

10 mins

Cook time

2 hours 20 mins

Total time

2 hours 30 mins

 

Note: I cut the bacon in this recipe nearly in half and thought it was plenty. But if you want to go for it, throw all 14 slices in! The pics are pre-cooking. The finished stew was much darker and uglier, but delicious nonetheless.

Serves: 6

Ingredients

• 3 Tablespoons butter, divided
• 8 thick cut bacon slices, chopped
• 5 large shallots, cut in fourths
• 2 lbs. stew beef, cubed
• 12 oz. crimini mushrooms, whole
• 5 carrots, chopped into large hunks
• 2 15 oz. cans Guinness
• 1 bunch parsley
• 2 bay leaves
• Kosher Salt
• Fresh Black Pepper

Instructions

1. Preheat the oven to 325 degrees.
2. In a large frying pan over medium heat, melt 1 Tablespoon of the butter. Add bacon and shallots. Cook until golden brown then use a slotted spoon to transfer to a large baking dish or dutch oven. Do not drain fat.
3. In the same skillet, add the beef, season generously with salt and pepper, and cook until browned on all sides. Transfer beef to the dutch oven, again keeping all of the fat in the skillet.
4. Add the carrots to the skillet, season with salt and pepper, and cook for about 3 minutes, then add them to the dutch oven.
5. If you have a lot of fat left in the pan, go ahead and add the mushrooms and saute for 2 minutes. Otherwise, add another Tablespoon or two of butter to the pan and allow to melt before adding the mushrooms. Season with salt and pepper then remove mushrooms to the dutch oven.
6. Pour Guiness into the skillet and use a whisk to scrape up all the browned bits along the bottom. Pour these juices over the beef mixture in the dutch oven. Add the bunch of parsley and bay leaves, cover, and bake in the oven for 2 hours. Remove, add salt and pepper if needed, then serve with roasted potatoes or fresh, crusty bread.

3.1.09

Recipe adapted from Clodagh’s Kitchen Diaries

We’ve celebrated birthdays, traveled to West Virginia, gotten sick (twice), lost our voices at a Buckeyes game, and made chocolate waffles for the masses.

I could definitely use a long, agenda-less afternoon in this room.

Sigh.

In the midst of the general craziness of the past few weeks, I’ve been pushing myself to do more, be better. Learn more about blogging. Have a home cooked dinner on the table every night. Get up early and work out. Keep the house clean. Read more. Bake more. Blog more.

And you know what I’ve learned from this?

It’s just not possible. Sometimes I have to say no to a party, or pick up store bought cupcakes for a church gathering, or order take out for dinner. Sometimes the dust bunnies have to wait and the blog post has to be left unfinished.

And you know what? That’s okay.

There used to be a cross stitched poem hanging in my room as a little girl. It read:

Quiet down cobwebs.

Dust go to sleep.

I’m rocking my baby,

And babies don’t keep.

Whoa.

I don’t have a baby, but I have a lot of other precious human beings in my life. Some days, I really need that reminder. All that stuff? The clean house, the successful blog, the errands, the chores, the books….they’ll keep.

But people? The celebrations and giggles and sunshine laced picnics and cozy movie nights and lazy morning waffle brunches–these moments are fleeting, priceless. They’re the moments worth clearing your schedule for. Worth letting lesser things go for. Worth having a less than perfect home for.

Today, I’m extending myself a little extra grace. And you should too.

Say no to the voice that’s screaming for more from you–who’s telling you you’ll never be organized enough, never be smart enough, never have enough Twitter followers, or never reach that next job promotion.

You are enough. Just as you are. Special. Loved. Precious.

Spend some time with the ones you love. Laugh in the face of your laundry pile. Refuse to compare yourself to a fitness goddess you saw on Pinterest. Get takeout for dinner.

These party potatoes have been in the background of a lot of great family memories. To me, they’re the symbol of family–comforting, forgiving, dependable, familiar. They speak of home and sharing and milestones and holidays. They can be changed up for the occasion (in this version I’ve reduced the cream cheese and added garlic and breadcrumbs), but they’re sure to show up whenever the family is gathered. They’re “our” potatoes.

I hope your family will enjoy these as much as we do. But if you don’t, and you decide to grab Bob Evan’s mashed potatoes instead, that’s totally alright. It doesn’t so much matter what you put on the table. What matters most is the people who are around it. Always.

P.S. I’m making a wedding cake this weekend. Pray for me.

If I had to describe L’Appat Patisserie and Cafe in one word it would be “charming”.

Walking through the giant old oak doors of this tiny bakery and cafe is like being transported into a classic French movie. Brightly colored baked goods beckon from their glass showcase. The air smells of caramelized sugar and herbed bread. A friendly face is wiping his hands on a tea towel as he comes through the kitchen door. If you’ve been there more than a few times, he’ll greet you by name.

We find a seat at a table dressed with a white tablecloth, glass goblets, dainty white plates, and fresh flowers. The cafe is bright and airy, managing to feel elegant but not stuffy.

Making a decision at the display case is like trying to name your favorite character on The Office.

The goodies range from the familiar (Pumpkin Pie) to the exotic (West African Vanilla Bissap Cheesecake). Cookies, cheesecakes, tarts, chaussons, and even beignets all cry out for a taste. Thankfully, the prices here are very reasonable, so making the three block trek from our house has become a regular affair.

Everything we’ve tried here has been good, but my favorites are the Apple Chausson and the peppermint cookie. The chausson is dependably flaky, buttery, and fruity. The cookie has an irresistible cake-like texture and is fragrant with vanilla and peppermint. After my third attempt to recreate the cookie at home, I finally just decided a weekly trip to L’appat was the only reasonable option.

L’appat also serves breakfast and lunch dishes at great prices. If you make it here for lunch, you simply must try one of their flavored teas and lemonades. My absolute favorite is the Marshmallow Iced Tea. I know it sounds bizarre, but trust me on this one. The flavors are absolutely addicting.

The menu for lunch and dinner rotates from week to week, so I usually just go with whatever the special is for the day and I’ve never been disappointed. Recently I tried the carrot and spinach soup, which truthfully didn’t sound good to me at all, but like always I was pleasantly surprised but the flavors and combinations coming out of this place. The soup was full of flavor and dusted with a good bit of grated Parmesan cheese. Always a plus.

Even for lunch you can usually make it out of this place for under $10, and that includes a cookie! Try the Oak St, by the way, it’s one of my favorites!

If you need a cheap and filling breakfast, my favorite is a simple egg and cheese sandwich dusted with herbs. I usually request mine with two slices of tomato and it is always perfect. I also like their veggie frittata, a dense egg cup filled with potatoes, corn, and other vegetables and served on a bed of tomato sauce.

The Mr. and I haven’t yet made it to L’appat for dinner, but the restaurant has an ever changing menu to satisfy your after-5 cravings as well.

We love to go here for a mid afternoon date and treat ourselves to a cup of coffee or tea and a dessert to share. It’s a lovely set up in a cozy spot in the neighborhood.

L’appat means essentially “bait” or “lure” and this charming cafe has plenty of both. If you haven’t made it over to Olde Towne East in awhile (why not?!), this is just one reason to make the trip. After sampling just a bit of what this place has to offer, you won’t be able to stay away.

You can find L’appat on Facebook, where they post weekly menus and tantalizing photos, or visit them at 1159 Oak St. Columbus, OH 43205!

Let’s get this Sunday started off right. With Bundt Cake. Banana Split Bundt Cake.

Ready?

Let’s do this.

Usually I bake because I want to. I find a recipe I simply must try, I get an insatiable craving for a chocolate chip cookie, or I just long for the sound of beater blades whipping butter against the sides of my old faithful KitchenAid mixer. I find baking relaxing. It’s an outlet, a time to focus my thoughts and creativity on something I can taste and touch and smell.

But occasionally I bake out of necessity. There’s the whole “we have to eat to survive thing” that sometimes gets my butt to the kitchen when I’m not really in the mood. But more often, it’s a bit of over-ripe produce or half used can of pumpkin that has me donning an apron and firing up the oven.

Such was the case with this Banana Split Bundt Cake. Bananas rarely get a chance to turn brown in this house, but when they do, they’re destined for bakedom (or for the freezer for smoothies, but that’s not nearly as fun).

I tossed around the usual ideas–banana bread, banana muffins–and even considering jazzing one of them up with some peanut butter or chocolate. But after a quick glance at the glossary of my King Arthur Flour Cookbook, I knew I had my winning recipe: Banana Split Bundt Cake.

This cake has a similar texture to a banana bread, but is made worthy of the dessert table by a ribbon of dark chocolate that runs throughout the cake and a rich fudge glaze that’s poured over the top. Plus, it’s a bundt cake, which I simply can’t seem to get enough of.

Since this is called banana split cake, I thought it would be a regular travesty not to include a little strawberry, so I added a ribbon of strawberry jam to the center.

A word of warning, this cake does require A LOT of bowls. It’s essentially made by creating three batters–a banana, a strawberry, and a chocolate–and swirling them together. This makes for one amazing cake. Unfortunately, it also makes for one huuuuge pile of dishes.

You’ll just have to trust me on this one, friends. It’s worth every soapy minute. And I’m sure there’s a husband/sibling/parent/child/creepy neighbor around that can handle those for you.

And wait…I know what you’re thinking. Isn’t this just an excuse to eat cake for breakfast?

You bet it is.

This week the #SundaySupper team is whipping up dishes with Cheese, Cake, or Cheesecake. Check out all of their savory and sweet creations below the recipe! If you’d like to chat and share your own favorite cake or cheese dish, join us at 7 PM on Twitter using #SundaySupper.

Recipe adapted from The King Arthur Flour Baker’s Companion

So I know you made those soft and chewy peanut butter cookies last week, right?

Aren’t they soooo good?

UH, huh!

Wanna make them again?

I knew you did.

But you need a little something extra, right? Some pizazz. A little sumpin’ sumpin’ to put them overthe edge.

I hear ya. And I’ve got just the thing.

Chocolate. Duh. You probably could have seen that one coming a mile away.

But here’s the deal. You know those peanut butter blossoms with the Hershey Kiss in the center?

I don’t like them.

There, I said it. Peanut butter blossom loving world, do your worst to me!

You see, I like my chocolate melted for me. I mean, who wants to do the work of biting into that big honking Hershey Kiss. I want the melty chocolate and the peanut butter cookie to shmooze together into one big gooey chewy warm mess.

So instead of a Hershey Kiss, I made little indentations in the center of these cookies then stuffed them with my favorite fair trade chocolate chips and allowed them to get all warm and delightful in the oven. When they came out I swirled the melty chips together and sprinkled them with sea salt.

Boom. Peanut butter cookie nirvana.

These cookies are awesome, but there’s something even more awesome featured in the picture above.

See that adorable little spatula? It’s more than just a cute and useful cookie lifter.

It’s OXO’s Good Cookie Spatula. OXO has managed to make eating cookies even better, because now every time you bake up a warm batch of cookies, you can help support pediatric cancer research. You see, 50% of the profits from all Good Cookie Spatulas are donated to Cookies for Kid’s Cancer, the brainchild of two OXO employees who were inspired by their own son’s battle with pediatric cancer. At the Cookies for Kid’s Cancer website you can also find other ways to help their cause–whether it’s hosting your own bake sale or sending a friend a package of fresh bakery cookies.

You can get your own Good Cookie Spatula and help support this life saving research. It’s that easy. And that important.

Chocolate Peanut Butter Cookies with Sea Salt

 

Print

Prep time

20 mins

Cook time

12 mins

Total time

32 mins

 

Serves: 36

Ingredients

• 1½ cups all purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• 1 cup peanut butter
• ¾ cup sugar
• ½ cup firmly packed brown sugar
• 1 large egg
• 1 Tablespoon milk (I used Almond Milk)
• 1 teaspoon vanilla extract
• 1 cup semi sweet chocolate chips
• Sea salt, for sprinkling

Instructions

1. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
2. In a medium sized mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl or the bowl of an electric mixer, beat together the butter and peanut butter until light and fluffy. Add both sugars and beat until smooth. Add the egg and beat until completely combined. Beat in the milk and vanilla extract.
4. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Once it’s mostly combined, turn the mixer up to medium speed and beat until cohesive.
5. Scoop rounded Tablespoons of dough onto the prepared baking sheets. Bake for 6 minutes. Remove from oven. Use the back of a spoon to create thumbprint indents in the center of each cookie. Fill with 6-8 chocolate chips. Return to oven and bake for an additional 4-6 minutes or until barely set.
6. When the cookies come out of the oven, swirl chocolate chips with a toothpick or chop stick until they form a pool of chocolate goodness. Sprinkle with sea salt. Allow to set up on the baking sheet for a few minutes then remove and cool completely.

3.1.09

Recipe by Neighborfood

Of course, it was totally worth it because in the end we discovered our ultimate chocolate chip cookie–The Chewy.

This new experiment is about more than just finding our favorite chocolate chip cookie. It’s about making that chocolate chip cookie as good for the people who bring the ingredients to my kitchen as it is for our bellies.

You may remember I joined the ONE word community this year with a group of other fantastic bloggers. The word I chose for the year was “one.” You can read the story behind “one” here, but here’s the gist. This year, I’m challenging myself to take all the great, big problems in the world, all those numbers and statistics, and find just one concrete action I can take to help them. It’s not about saving the world. It’s about doing simple things with great intentionality.

It’s no surprise the first stop on this ONE word experiment would be something that hits so close to home–my kitchen cupboards.

Soon after choosing my word for they year, I ran across several articles detailing what one documentary film maker calls, “The Dark Side of Chocolate.” According to UNICEF, close to half a million children work on the cocoa farms of the Ivory Coast. Hundreds of thousands of these children are trafficked from bordering countries, forbidden from leaving the farm, and receive no pay. In other words, they’re slaves.

After reading more about the child labor practices that bring treats like Snickers and Hershey bars to our grocery shelves, I decided there was at least one thing I could do to help: start buying only fair trade chocolate chips.

If you’re unfamiliar with the principals behind the label of fair trade products, they include paying farmers and workers fair wages, ensuring safe working conditions, and preventing child exploitation. For the full list, please check out the Fair Trade Federation.

The good news is, there are plenty of companies out there who are committed to fair trade practices in chocolate production.

The bad news is, there aren’t a lot of them that offer fair trade chocolate chips. After quite a bit of research, I narrowed down the field to two primary brands of fair trade chocolate chips: Camino and SunSpire.

I ordered and compared the two different chips in both semi sweet and bittersweet and have given a short synopsis of both below.

The Camino Chips are completely fair trade, organic, and contain no bizarre or unpronouncable ingredients. You’ll only find cane sugar, cacao mass, and cacao butter in these chips. You can purchase Camino chips from SERRV, a nonprofit organization with a mission to eradicate poverty wherever it resides by providing opportunity and support to artisans and farmers worldwide. Pretty cool mission, huh?

SERVV offers a host of fair trade products ranging from purses and accessories to serving bowls to baking supplies. Along with coconut, cocoa, and baking bars, SERVV offers baking chips in semisweet and bittersweet. A 9 oz. bag of semisweet baking chips is $6.

Unfortunately, the shipping doubles the price at a whopping $6.95. However, the more bags you get, the cheaper the shipping is per bag. So if you get 6 bags the shipping only goes up to $8.95 which makes buying en masse a lot more appealing.

The other source for fair trade chocolate is SunSpire. Like Camino, SunSpire chips are made with all natural ingredients including evaporated cane juice, unsweetened chocolate, cocoa butter, soy lecithin, and ground vanilla beans. SunSpire doesn’t offer their products on their website but they do provide a store locator so you can find a store that carries them near you. If you live in the Columbus area you can find them at The Andersons, the Bexley Natural Market, or at Meijer. You can also find SunSpire products online on Amazon (Amazon: SunSpire Bittersweet Chocolate Chips) or at The Natural Candy Store. I haven’t found the 9 ounce bags for cheaper than $5.99. Of course, the advantage to SunSpire is that if you can find a shop near you that carries them, you can save some significant moolah on shipping.

After a serious afternoon of grueling taste testing, the Mr. and I finally came to a conclusion. We’re team Camino. While both chips tasted good, we thought the Camino chips had the purest, richest chocolate flavor. However, both chips melt just fine in a chocolate chip cookie, and due to the shipping costs of Camino, I’m sure I’ll be buying my fair share of SunSpire chips in the future.

Now, I know at this point you may still be scraping your jaw off the ground because of those prices. I’m still learning to swallow those numbers myself. Fair trade chocolate is not cheap.

But here’s the thing. Labor isn’t (or shouldn’t be) cheap. It takes time and hard work to harvest, prepare, and deliver chocolate to our doors. If paying an extra $3 or $4 for a bag of chocolate chips can help keep a child from becoming a slave, I say it’s worth every single penny. And if I can’t afford it this week? Well, maybe that chocolate craving can wait until there’s a tad more wiggle room in the budget.

Plus, since I paid more for these chocolate chips, I used them more carefully. I took the time to appreciate every silky, bittersweet bite and thanked God for the people who made it possible for me to enjoy it. I put a single chip in my mouth and allowed it to melt slowly. I savored it. It felt luxurious, like a special treat. And really, that’s exactly what chocolate should be–a special treat.

I know buying fair trade chocolate chips isn’t in the cards for everyone. But maybe there’s another way you can help prevent child slavery. Consider buying your next scarf or table linens from SERRV. Danielle, who blogs over at From Two to One, wrote a fantastic article that highlights several organizations who are empowering the poor by providing them with just wages and a reliable source of income. You can find everything from dresses to jewelry to art prints, and believe me, they are some of the prettiest, most unique products you can get your hands on.

There are so many great resources and organizations doing inspiring work. I encourage you to explore and find your own “one” way to participate. And if you know of a great resource for fair trade or equitable products, please share it with the rest of us!

If you’d like more information on the dark side of chocolate and would like to stay up to date on the latest in the issue, CNN’s Freedom Project is a great place to start.

If you’re craving some chocolate just for eating, there are a wealth of companies that make specialty chocolate bars. You can check out Fair Trade USA for a full list of companies and cocoa products available.

Oh, and don’t forget to come back later this week to see where all those delicious chocolate chips ended up!

Updated: Folks shared some excellent resources in the comment section, so please check them out! I also wanted to note that while not Fair Trade Certified, the stringent requirements of organic products mean they are usually slave-free. They’re also more readily available, and in many cases, cheaper than the products listed above. You can read more about organic chocolate and get a big ‘ol list of fair trade and organic chocolate producers at Stop Chocolate Slavery.  This site also shares where each company sources their chocolate and is a great overall resource for slave-free chocolate products. Thanks again for sharing what you know and helping to spread the word!

This is totally cheater soup.

That’s right. I’m a big, fat cheater.

You see, authentic Pho Bo is made from boiling marrow-filled beef bones and spices and charred onions and ginger all together into a rich, hearty stock. It’s amazing, buuuuut I’m not really into extracting marrow from beef bones on a Wednesday night.

Enter Cheater Pho Bo. This comes darn close to being as good as the authentic stuff and is ready in 30 minutes.

You just can’t beat those stats.

If you haven’t had Pho Bo before, here’s the deets. (Did I just say deets? I’m sorry. Clearly I can’t be trusted with words).

The broth is light and flavorful. It hits on all the major taste senses–sweet, sour, and savory with a great bite from the spices and fresh ginger.

The broth is poured over rice noodles (yummy) and raw beef (wait, what?).

That’s right. You don’t cook the beef. You just slice it into papery thin slices then pour the boiling stock over it. This process is awesome for two primary reasons: 1. It cooks the beef quickly and perfectly and 2. You don’t get ebola. (or Spanish flu or barfonella or whatever the heck you get from eating raw beef these days.).

After your beef is all cooked and not deadly, you get to move on to the fun part: the toppings. You are king of the Pho! Customize this however you like. I personally love a good Zorro “Z” of sriracha slashed across the top, followed by a couple jalapeno slices (sans seeds), a squeeze of fresh lime juice, and lots and lots of cilantro and mint.

But if you don’t like lime, no one here’s gonna judge you if you leave it out. If you enjoy not having taste buds, you can put a whole seed-filled jalapeno in there. This soup is yours for the taking. Make it good. Make it yours.

P.S. if you ever need to get some incredible authentic Pho Bo, head over to Indochine Cafe. They know what’s up.

P.P.S. My fellow #SundaySupper contributors have a ton of other soup recipes to share with you today. So grab a bowl and a spoon, because it’s about to get all warm and comfort-y around here. Slurping required.

Pho Bo (Vietnamese Beef and Noodle Soup) for #SundaySupper

 

Print

 

Serves: 4

Ingredients

• 4 oz. dry rice stick noodles
• 8 cups beef stock
• 1 onion, finely chopped
• 3 Tablespoons Hoisin sauce
• 2 Tablespoons fish sauce
• 2 teaspoons grated fresh ginger
• 1 teaspoon ground black pepper
• 1 teaspoon five spice powder
• About 10 ounces beef (I used 2 flank steaks)
• 2 cups bean sprouts
• 2 limes
• 1 jalapeno
• Sriracha sauce for serving
• Handful fresh cilantro leaves, chopped
• Handful fresh mint leaves, chopped

Instructions

1. Prepare rice noodles according to package directions. Be sure to drain and rinse them with cold water after they’re cooked to stop the cooking process. Set aside.
2. For the soup, place beef stock, onion, hoisin sauce, fish sauce, ginger, pepper, and five spice powder in a large stockpot. Bring to a boil, cover, and simmer over medium heat for 10 minutes.
3. Slice your steaks as thinly as possible across the grain.
4. Divide noodles, bean sprouts, and sliced steak evenly between four bowls.
5. Pour about 2 cups of the boiling broth over each bowl. Let sit for one minute to cook the beef.
6. Allow your guests to dress their soup to their liking adding Sriracha and jalapeno for heat, lime for a little zest, and cilantro and mint for a fresh finish.

#version#

Do The Chicken Dance (chicken {or other poultry} soups)

• Chicken Tortellini & White Bean Soup at: Flour On My Face
• Chicken Gnocchi at: Dinners, Dishes and Desserts
• Chicken Cheese Soup by: There and Back Again
• Chicken Tortellini Soup by: Country Girl In The Village
• Chicken Soup with Leeks, Onions and Fennel by: Shockingly Delicious
• Family Style Tablescape featuring Chicken Tortilla Soup by: An Appealing Plan
• Yucatan Chicken Lime Soup (Sopa de Lima) by: The Weekend Gourmet
• Chicken Meatball, Spinach and Orzo Soup from: Gourmet Drizzles
• Ground Turkey Soup at: The Messy Baker
• Cheesy Chipotle Chicken Sausage Chowder by: Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by: Family Foodie
• Chicken Vegetable Noodle Soup at: Cupcakes and Pearls
• Turkey Smoked Sauage and Wild Rice Soup at: Mama, Mommy, Mom

Where’s The Beef (Beef Soups)

• Chili with Black Beans by: That Skinny Chick Can Bake
• Vegetable and Beef Soup by: Supper For a Steal
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at: Galactosemia in PDX
• Bacon Cheeseburger Soup by: Small Wallet, Big Appetite
• Beef Pho Soup by: No One Likes Crumbley Cookies
• Frijol con Carne by: MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup) by: Neighborfood

Pass The Pork. Please (Pork or Sausage Soups)

• Healthy Bean and Sausage Soup by: Momma’s Meals
• Louisiana Caldo by: Catholic Foodie
• Soft Tofu Soup (Soondubu Jjigae) by: Hip Foodie Mom

Under The Sea (Seafood Soups)

• Shrimp Miso Noodle Soup at: Pescetarian Journal
• Szechuan Fish Soup by: The Urban Mrs.
• New England Clam Chowder at: Cindy’s Recipes and Writings
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by: Sue’s Nutrition Buzz
• Bacon and Shrimp Bisque at: Big Bear’s Wife
• Lobster Bisque for Two by: Peanut Butter and Peppers
• Chinese Fish Maw Soup by: My Trials in The Kitchen
• Thai Curry Coconut Mussel Soup by: Noshing With The Nolands

Eat Your Veggies (Chock Full o Vegetables Soups)

• Not-So-Mini-Strone at: The Foodie Army Wife
• French Onion Soup by: The Girl in the Little Red Kitchen
• Spicy Sweet Potato and Corn Soup at: Magnolia Days
• Creamy Cheddar Potato Soup at: Daily Dish Recipes
• Rather French Onion Soup by: What Smells So Good?
• Broccoli Cheddar Soup by: Hezzi D’s Books and Cooks
• Cream of Ancho Chile Soup from: La Cocina de Leslie
• Pasta e Fagoli Soup at: Cravings of a Lunatic
• Miso Soup by: Crazy Foodie Stunts
• Vegetable Consomme with Semolina Dumplings – Griesknodele at: Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at: Chattering Kitchen
• Smoky Kale and Tomato Soup with Garlic Croutons by: The Wimpy Vegetarian
• Coconut Corn Chowder at: Mangoes and Chutney
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at: The Meltaways
• Ital Carrot & Sweet Potato Soup at: The Lovely Pantry
• Chunky Vegetable and Barley Soup at: Curious Cuisiniere
• Corn Soup with Crispy Tortilla Strips at: Ninja Baking
• Jalapeno Beer Cheese Soup by: The Hand That Rocks The Ladle
• Wild Mushroom Soup at: Food Lust People Love
• Creamy Carrot Soup at: Cookistry
• Vermicelli Soup by: Damn Delicious
• Country Split Pea Soup with Bacon and Potatoes at: girlichef

Some Don’t Like It Hot (Chilled Soups)

• Chilled Strawberry Soup at: Juanitas Cocina
• Bread and Tomato Soup – Gazpacho Style at: Vintage Kitchen Notes

Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hash tag and remember to include it in your tweets to join in the chat.

Don’t forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite soup, stew, chowder or bisque recipes with us!

One of the strange and beautiful things about home baking is that the reward always seems to far outweigh the effort required. Take these peanut butter cookies for instance. They require only a few common pantry ingredients and about 30 minutes of active work (and that includes doing the dishes!)

And the pay off?

A house that smells like a bakery.

A husband that can’t keep his hands off you(r cookies).

Delighted coworkers (I mean really, nothing thrills the coworkers like free, homemade cookies).

And puffy, chewy peanut butter cookies for your own eating pleasure.

I spent just an hour of my time last week whipping up these little gems.

They’re pretty much foolproof. Anyone with two hands, some flour and butter, and an oven could make them. There’s absolutely no fanciness to be found in this recipe.

But when I shared these cookies with the senior group at my work, I was treated like some sort of kitchen magician. People raved. They asked me if I sold them. I got hugs and kisses and I love yous.

That is the joy of baking. Little effort. Big pay off.

This time, it comes in the form of perfectly soft and chewy, peanut-ty goodness. Next week, the pay off includes chocolate. You won’t want to miss it.

Recipe adapted from Smitten Kitchen who credits the The Magnolia Bakery Cookbook: Old-Fashioned Recipes From New York’s Sweetest Bakery

Image courtesy of Mihai Tamasila

If anything characterized the first 6 years of my adult life it was change. Movement was a rhythm of sorts, as sure as the changing seasons. Each fall and summer of my college days, I would pack my little Honda Accord so full of stuff I couldn’t see out the passenger side window and made the trek from Ohio to Michigan. Each new year brought with it fresh scenery, new roommates, unfamiliar classes, a different way to rearrange the bunk beds.

After graduating, I moved from the small town I’d called home my whole life to a tiny apartment in the big city. And then there was that other teensy bit of a life change called marriage.

The first two years of our marriage brought more movement. Church hunting. New friendships. Buying a house. Moving to another neighborhood in the city. Getting a dog. Changing jobs. Then changing jobs again.

Now the Mr. and I are staring at our fourth year of marriage, and for the first time, our lives look remarkably similar to what they were one year ago. We’re at the same church. We’re married to the same person. We occupy the same house. We’re surrounded by the same neighbors.

Our lives have settled into a sense of routine. We have a schedule of sorts, a weekly rhythm of shared meals and community, worship and down time.

None of these things are bad things. In fact, they’ve been a huge blessing. We love our house, our neighborhood, our church community. But this season of sameness has revealed something about my own heart: I am addicted to change.

In Christian circles, change is usually seen as a good thing. We love to talk about how difficult it is to go, to forsake the familiar and the comfortable. We praise those who leave everything behind and travel to wild and unknown places. They’re doing the hard thing. The sacrificial thing.

But the church rarely talks about how difficult it is to stay. Stay in the same place, the same church, the same marriage, the same neighborhood.

No one mentions the weariness that comes with picking up the same trash on your front lawn, staring at the same pile of dirty laundry, listening to the same leaky faucet drip drop in the kitchen sink.

No one talks about the moment when our churches fail us. When we realize that these communities, these bodies of Christ, are made up of broken, messed up people.

We don’t talk about the days when it’s difficult to get up and love the same man, even when your breath stinks, and you’re short on sleep and he’s unshaven and you’re grumpier than the famous Grouch.

No one talks about how hard it is to commit to a community, even when it hurts you, even when you disagree, even when you don’t “feel fed” every week.

And no one prepares you for the long haul of loving a neighborhood. Of coming home to crime scene tape and red and blue lights. Of longing for a yard that isn’t in sight of four others. Of waking up to a window that’s been smashed and a car covered in your collection of CDs, crumpled napkins, and extra ketchup packets. (What, robber? You don’t like JJ Heller? I’m shocked!).

We love to talk about (and glorify) the dangerous unknown. But what about the dangerous known? What about the fear of getting past surface conversations? What about the fear that these people, this community that we have chosen to stick with, will begin to see past our carefully constructed selves? What if they begin to see us? The real us? The “us” that is filled with doubt and insecurities and wanderings.

I’m convinced that the real challenge for believers isn’t in going, it’s in staying. It’s in committing to do life with people just as awkward and quirky and sin-filled as we are. It’s in saying yes to the house with the broken gutters and not-so-private yard and smelly basement. It’s in walking around your neighborhood, shopping at the grocery store down the street, buying coffee from the local barista, picking up yet another broken bottle. It’s in getting to know your neighbors, hearing their stories, and letting their hopes and dreams shape your own. It’s in putting down roots. Roots that aren’t afraid to go deep—to get caught up in a mess of bark and growth and life and the gnarly paths of those around us.

We can’t live our faith in a vacuum. We can’t pretend that our geography, our neighbors, our pushpin on the map of this great world doesn’t matter. They are a gift.

This place. These people.

These living, breathing people that can be touched and heard and healed and hurt.

This is where our faith plays out–in bread that can be broken and eaten. In stories that can be heard and tears that run wet and hot down our cheeks. It’s lived in laughter and daily acts of kindness. Our faith takes shape here, on our sidewalk. In this home. Around the dining room table with the mismatched chairs. In the stained glass walls and straight backed benches of  an old church.

If it’s adventure my heart is longing for, I’ve got more than enough right here in this place. After all, what could be more wild than to say ‘no’ to this culture’s siren song of cooler stuff, better places, and more important people? What could be more brave than to stay?

When it’s awkward.

When it’s dangerous.

When it’s boring.

Or uncomfortable.

Or inconvenient.

I know we’re not in this place by accident. I know these high rises and traffic lights and confessions and potlucks and addicts and broken down buildings are shaping me. The imperfections, the annoyances, they’re sanctifying me. Slowly chipping away at the rough and ungracious corners of my heart.

The staying—the knowing and being known—is changing me in a way that only time and familiarity and commitment can do. And for that I’m terrified and grateful.

This place is a gift, and we’re staying, for better or worse.

This post has been brewing in my mind for quite some time, and was spurred by the thoughts of someone who expressed it much more eloquently than me. Check out Sarah Bessey’s: In Which I Radically Stay Put. 

This post is also being shared on my church’s blog, The Village Pursuit. 

If you mention the word vegan in my house you’ll likely either get an eye-roll, a groan, or a grimace from my better half.

It’s not that the Mr. is picky about food. He’s a faithful, willing, and honest taste-tester of pretty much anything that comes out of our kitchen.

He just really enjoys meat. Like, really enjoys it.

To him, vegan food is a gimmick–a gimmick which foolishly betrays his beloved meat.

But here’s the thing. There’s nothing particularly special about vegan food. It’s the same foods we enjoy every day–fresh, whole vegetables, beans, and grains–just with the absence of that tricky little thing called meat.

And yes, of course you can mess up vegan food–ummm, we’ve all had gray, limp broccoli, haven’t we?

But you can just as easily screw up a meat filled dish. I’ve had my fair share of burnt bacon and chicken drier than the sands of the Sahara.

For me and my kitchen, the test of a truly good dish is not whether it’s vegan, gluten free, healthy, or filled with cholesterol-rising meats. It’s whether or not it tastes good.

And friends? This soup tastes good.

To the surprise of my carnivorous husband, veggies and legumes really can stand on their own in a delicious and unexpectedly hearty way.

In fact, had I not mentioned this was vegan and gluten free, I doubt he would have known the difference. (And we could have avoided that whole groaning business).

This soup takes about 10 minutes to throw together, then you just have to wait and let the heat do it’s magic. In an hour you’ll have a thick, creamy and slightly sweet soup that tastes surprisingly like your favorite manly meat-filled chili.

So dig that half bag of lentils out of the back of your cupboard (c’mon, I know I’m not the only one who leaves half bags of lentils hanging out in dark corners of the pantry), and give your tummy a satisfying dish that’s a as good for your body as it is for your taste buds.

This dish is part of the Skinny #SundaySupper. Let’s face it, after all those Valentine’s Day treats (ummm, double chocolate waffles?), we could all use a little skinny. Check out all the contributions below the recipe, and get your skinny on with us!

Vegan Gluten Free Lentil Soup

 

Print

Prep time

10 mins

Cook time

45 mins

Total time

55 mins

 

Serves: 4

Ingredients

• 2 Tablespoons olive oil
• 1 small onion, chopped
• 2 celery stalks, chopped
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 teaspoons Kosher salt
• 4 cups vegetable broth
• 8 oz. lentils
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon coriander
• ¼ teaspoon black pepper
• Chopped fresh parsley for serving

Instructions

1. Heat olive oil in a large heavy bottomed pot or dutch oven. Add celery, onion, and carrots and cook over medium heat until they start to sizzle, about 6 minutes. Add minced garlic and saute until fragrant, about one minute.
2. Add diced tomatoes, salt, lentils, veggie broth, cumin, paprika, coriander, and black pepper. Increase heat to high, cover, and bring to a boil.
3. Reduce heat to low and simmer for 45 minutes, or until lentils have softened.
4. Place 2 cups of the soup in a blender and pulse until smooth. Return mixture to the remaining soup and stir. Serve immediately with chopped fresh parsley and fresh bread or crackers.

3.1.09

Recipe inspired by Simply Scratch

Sizzling Skinny Appetizers & Soups

• Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
• #DairyFree Cream of Broccoli Soup by Galactosemia in PDX
• Easy Vegan Lentil Soup by NeighborFood
• Spicy Asian Chicken Noodle Soup by Food Lust People Love
• Tomato Basil Soup by No One Likes Crumbley Cookies
• Skinny Beef Chili by Webicurean

Healthy Skinny Mains & Sides

• Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
• Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
• Skinny Salad Wraps by MamaMommyMom
• Mashed Cauliflower by Supper for a Steal
• Lamb Florentine Burger with Tzatziki by Country Girl in the Village
• Skinny Avocado Egg Salad Wraps by The Daily Dish Recipes
• Greek Yogurt Chicken Salad by Family Foodie
• Parchment-Poached Salmon by Simply Gourmet
• Maddy’s Arugula Salad by That Skinny Chick Can Bake
• Cauliflower Pizza by Cravings of a Lunatic
• Light chicken enchiladas by My Cute Bride
• Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
• Pasta Primavera by Crazy Foodie Stunts
• Cauliflower Fried Rice by Cupcakes & Kale Chips
• Ahi Tuna Salad by The Urban Mrs
• Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
• Scallops Hong Kong Style by Magnolia Days
• Slow Cooker Pork and Green Chile Stew by Momma’s Meals
• Roasted Garlic, Chicken & Herb White Pizza by Dinners Dishes and Desserts
• Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
• Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
• Turkey and Black Bean Taco Burgers by In The Kitchen With K P
• Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
• Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
• Slow Cooker Baby Back Ribs by I Run For Wine
• Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
• The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
• Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
• Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
• Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
• Italian Sub Salad by Diabetic Foodie
• Swiss Chard and Quinoa Croquettes by The Wimpy Vegetarian
• Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
• Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
• Greek Yogurt Egg Salad Sandwich by Damn Delicious
• Confetti Cabbage and Salmon Wraps by The Roxx Box
• Escarole and Beans by Midlife Roadtrip
• Cajun Black Beans by Ruffles and Truffles
• Caprese salad by The Little Ferraro Kitchen
• Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz

Guilt Free Skinny Desserts & Snacks

• Chocolate Avocado Cake by Gotta Get Baked
• Tiramisu Parfaits by Kudos Kitchen by Renee
• Sugar Free Banana Almond Muffins by What Smells So Good?
• Strawberry Coconut Cinnamon Buns by Juanita’s Cocina
• Warm Apple Crumble by Mama’s Blissful Bites
• Dark Chocolate-Dipped Apricots by girlichef
• Homemade Protein Bar Recipe by Masala Herb
• Skinny Chocolate Almond Pudding by Basic N Delicious

Wine Pairing Recommendations for Skinny Sunday Supper by ENOFYLZ Wine Blog

I think the Mr. and I’s love language is breakfast. We loooove breakfast. It’s the one meal where it’s acceptable to essentially eat dessert as a main course. And then supplement it with a side of bacon. Seriously, breakfast. You’re amazing.

We’ve done the fancy Valentine’s Day dinner thing before, but this year I think I’ve officially converted to the Valentine’s Day breakfast. No pretense, no reservations, no tight skirts. Just a lazy morning, the smell of waffles steaming in the iron, and pj time with my love.

And since we’re essentially eating checkerboard cake for breakfast, why not go all out and make it chocolate?

I thought the double chocolate flavor of these may be overpowering (especially first thing in the morning), but it turned out to be just right. The waffles have a hint of cocoa flavor that’s highlighted with little pockets of melty semi sweet chocolate chips. The Mr. thought it would be great with slices of fresh strawberries and bananas. He’s brilliant like that.

I thought it would be perfect with a dollop of whipped cream and a drizzle of chocolate syrup.

We make a good team.

Treat yourself to a lazy breakfast in this Valentine’s Day. Invite your favorite gals over or just spend the morning relaxing with this big, chocolatey waffle. It’s bound to be a good day.

If you need more chocolate goodness, this month’s Chocolate Party has all the double chocolate goodness your heart could ever desire! Check out all of this month’s contributions by clicking the link below. If you’d like to join the Chocolate Party, check out The Chocolate Party page!

I absolutely love surprises. In fact, I love them so much that when I was kid I would ask my parents to tell me where they hid my Christmas gifts so I could make SURE I didn’t find them by accident.

That’s how serious I am about surprises.

This is me in five years when I’ve decided ugly sweaters are appropriate any-day wear.

Let’s face it. This is really me tomorrow. I love an ugly sweater almost as much as I love that video.

But I digress.

This Tres Leches Cake is loosely based on a dessert The Mr. and I enjoyed at one of our favorite local restaurants, Black Creek Bistro. I’ll save my exclamations about this place for a special Love the Locals post, but suffice it to say, the food there is incredible.

A few weeks ago we ordered a pear and tea cake there for dessert. The cake was fairly unassuming. Dressed simply with a fruit glaze, it looked tasty, but not spectacular.

What a lovely surprise awaited us after that first bite. The cake was moist beyond the belief–each bite melted in your mouth–and the subtle play of pears, dried fruit, and honey was unbelievably good.

As soon as we left, I knew I had to try my own version of this cake at home. And what better occasion than Valentine’s Day to create something extra special?

The Mr. and I both agreed the cake’s moistness could probably be attributed to a soaking of Tres Leches (or three milks). I turned to my trusty King Arthur Flour cookbook for a dependable Tres Leches recipe, then adapted it to suit our likings.

The cake for Tres Leches is a basic sponge cake that’s only slightly sweet. The airy cake forms the perfect pockets for soaking up the flavors of the three milks. For the Tres Leches, I used a mixture of half and half, sweetened condensed milk, and evaporated milk that had been steeped in black tea.

The result is a moist, tender, sweet cake that leaves you wanting more. I couldn’t resist sampling a few bites just after I had soaked them. Let’s just say a few bites turned into a big ol’ slice. The flavor and texture of the cake is just to die for.

But of course, I wanted an extra special surprise for this Valentine’s Day dessert, so I experimented with a glaze similar to that at Black Creek Bistro. To make the glaze, I simply cooked honey, butter, pears, and dried cherries, in a sauce pan until softened then added some riesling and let the mixture cook down into a glaze. The result is a unique cake with loads of flavors and texture to savor. It’s worth savoring.

This Tres Leches Tea Cake was my contribution to this week’s #SundaySupper, but you can check out lots of other great ideas for the big day below! And you can always join us on Twitter at 7 PM to chat about the recipes and ask questions!

#SundaySupper Valentine’s Day Breakfasts, Apps & Main Dishes:

• Asparagus, Clam & Bay Shrimp Pasta from Galactopdx
• Bacon Double Cheese Burger Bites from In the Kitchen with KP
• Cheese Stuffed Cannelloni from Curious Cuisiniere
• Fried Heart Pizza from Mooshu Jenne
• Garlic Shrimp Bruschetta from MarocMama
• Green Olive, Goat Cheese & Basil Crostini from Hip Foodie Mom
• Indian Shrimp Pulao from Soni’s Food
• Individual Beef “Phyll-ingtons” from Cupcakes & Kale Chips
• Ranch, Bacon and Cheese Crisps from Daily Dish Recipes
• Red Velvet Pancakes with Cream Cheese Frosting from Peanut Butter and Peppers
• Rissóis de Camarão | Portuguese Shrimp Dumplings from Family Foodie
• Spicy Red Cabbage Quiche | Veggie Quiche Recipe from Masala Herb

#SundaySupper Valentine’s Day Sweet Eats:

• Banana Bourbon Blondies from The Messy Baker
• Banana Cream Napoleon from Food Lust People Love
• Brown Butter M&M Cookies from Dinners, Dishes, and Desserts
• Brown Butter Rolo Toffee Chocolate Chip Cookies from Damn Delicious
• Cherry Pie Hearts from Home Cooking Memories
• Chocolate Baumkuchen from Webicurean
• Chocolate Bread Pudding from La Cocina de Leslie
• Chocolate Chip Banana Cake with Baileys Banana Cream Sauce from The Lovely Pantry
• Chocolate Covered Bacon from I Run For Wine
• Chocolate Covered Stuffed Strawberries from Country Girl in the Village
• Chocolate Mousse from Mom, What’s For Dinner?
• Chocolate Roll filled with Nutella Cream from Basic N Delicious
• Chocolate Truffles from The Wimpy Vetegarian
• Chocolate Velvet Ice Cream with Cherry Sauce from Vintage Kitchen Notes
• Cinnamon Sugar Tortillas with Chocolate Sauce from The Roxx Box
• Coconut Sweetheart Cookies from Cindy’s Recipes and Writings
• Coeur a la Creme from That Skinny Chick Can Bake
• Cream Cheese Mints from Simply Gourmet
• Dark Chocolate Pomegranate Mousse with Coconut Cream from Sue’s Nutrition Buzz
• Dark Chocolate Raspberry Torte from Kelly Bakes
• Deliciously Baked & Festively Glazed Mini-Donuts from Mangoes and Chutney
• #GlutenFree Chocolate Almond Cloudless Cake from Cooking Underwriter
• Heart Shaped White Chocolate Cakes with Raspberry Cream from Noshing with the Nolands
• Homemade Cherry Mash Candies from Juanita’s Cocina
• Maple-Date Bars from Diabetic Foodie
• Meyer Lemon Marmalade from Shockingly Delicious
• Mini Samoa Bundt Cakes from She Likes Ruffles, He Likes Truffles
• Molten Chocolate Lava Cake from Gotta Get Baked
• Peanut Butter and Jelly Cupcakes from The Meltaways
• Pistachio and Chocolate Souffle from

I had a moment about 3 months ago.

I was flipping through my Bon Appetit magazine and there it was. Coffee Chocolate Smores Pie.

The picture was cropped in tight so I could see the thick, dark chocolate ganache, the soft peaks of the meringue, the graham cracker crumb crust coated in Nutella.

Yes, you heard right. The crust of this pie has Nutella in it.

I ripped the page out of that magazine faster than you could say “Gimme!”, determined to make this pie mine. And soon.

And then life happened. The page got shoved into a binder somewhere, most likely when I was on a panicked cleaning spree before the holidays.

I happened to pull the binder out a few weeks ago, and there it was. How could I have forgotten? That amazingness needed to happen now.

This time the page didn’t get shoved away. It went straight to my kitchen counter along with chopped chocolate, crushed graham crackers, coffee grounds, and Nutella. A counter doesn’t look much better than that.

This pie begins with crushed graham crackers, butter, and Nutella. I’d say we’re off to a good start.

The next layer is just a coffee infused chocolate ganache. Of course, I shouldn’t say “just.” That’s like saying I “just” won a million dollars.

The last layer is a simple meringue–just a few egg whites whipped and sugared into soft, pillowy peaks.

Nothing has to be baked or shaped or rolled or braided. Just three simple layers stacked together.

It makes one killer pie.

I can’t imagine a more perfect Valentine’s day dessert. Rich, decadent, and silky chocolate.

Because the filling of this pie is a ganache, it is much richer than a traditional chocolate pie made with a pudding like filling. Serve slices small. A little bit goes a long way. Or serve em big. Because it’s almost Valentine’s Day and if that’s not an excuse to eat a giant slice of chocolate pie, I don’t know what is.

I was raised a Browns fan. *Cue the violins.*

The Browns have only made the playoffs five times in my lifetime, and not once in the past decade. Outsiders may think Browns fans are naive or perhaps willfully ignorant. But I can tell you, we are not. We know full well how woefully bad our team is. We know each Sunday as we sit down to watch it’s likely that we’ll be disgusted, disappointed, and crabby in four hours. But we’re a faithful bunch, and we stick with em, painful as it is.

If you want someone to be loyal to you through thick and thin, marry a Browns fan.

The Superbowl game holds little excitement for a Browns fan. But Superbowl parties? That’s something I can get excited about.

Any party that justifies throwing a bunch of mini sausages in a crock pot is a winner in my book.

Of course, I love any excuse to make appetizers, so I was thrilled to learn that the theme for this week’s Sunday Supper was Superbowl foods.

I had a hard time deciding what to make for this special party, but a flip through the book On a Stick! gave me all the inspiration I needed. The cookbook is authored by Matt Armendariz, the photographer and writer behind the blog Matt Bites. If you haven’t checked out the blog, or the book, you need to. The On a Stick cookbook is loaded with tantalizing recipes (can you say sangria pops?!) that are easy to make and of course, look great! Who doesn’t love food on a stick?

Matt includes a recipe for a basic pizza on a stick, which of course, lends itself to tons of delicious variations. I decided to adapt the recipe to suit a football party, by putting all the favorite flavors of Buffalo hot wings into a pizza! This comes together so quickly–just a little bit of Buffalo sauce, ranch dressing, blue cheese, and store bought pizza dough is all you need to make these cutie-patooties.

I can’t have hot wings without some celery, so I used celery sticks as the stick for these pizza bits. Simply cut a point into a celery stalk and thread it through one end for a complete portable meal. Feel free to serve these with a side of blue cheese or ranch dressing for dipping. I know I will.