Readers: Come back to me!
Sweet readers,
Once again, I find myself apologizing to all of you for not being around. We just moved into our new house in Georgia a few days ago, so my life looks like this:
And I’ve been working on it, but I spend a lot of time trying to make my baby boy look like this:
It’s taking a little time for us to get unpacked and acclimated, but luckily, no major work needs to be done to the kitchen, so I can start cooking right away! Another bit of news: I started Weight Watchers today, so look forward to some healthy recipes, people!
I’ve missed you, readers. I hope you haven’t given up on me. 🙂
Tuesdays With Dorie: Chockablock Cookies
This was all that was left of this batch of cookies when I realized I hadn’t taken a photo of them. I’m lucky I remembered before the last bite!
Needless to say, they were delicious.
This week’s TWD- Chockablock cookies- was chosen by Popsicles and Sandy Feet. These cookies are so full of add-ins- a perfect recipe to help clean out the pantry before the big move. I was able to finish off my sugar, peanuts, golden raisins, dried cherries, chocolate chips and molasses with this recipe. Thanks, Dorie! I love not having to move half-used pantry items!
Not only were they helpful, but they were delicious. They almost seemed healthy, too, stuffed with oats, golden raisins, dried cherries, peanuts, almonds and chocolate chips. Yes, I think chocolate is good for you. It’s science.
So if you’ve got a full pantry or an empty belly, make these!
*Tuesdays with Dorie (TWD) is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
**Find the recipe here.
Last Tuesday With Dorie: Swedish Visiting Cake
So this isn’t actually this week’s TWD, it’s last week’s. Forgive me?
I’m working on cleaning out our fridge and pantry before the move, so this cake was much easier for me to throw together than the sweet cream biscuits for this week (no cream!). This cake was as easy to pull together as the name suggests- the reason it’s called Visiting Cake is because you’re supposed to be able to throw it together when you see visitors coming down the road and have it ready when they arrive. Just a few ingredients, but very moist and tasty. You know me, I love a moist cake!
Nancy from The Dog Eats the Crumbs chose the Swedish Visiting Cake. Thanks a million!
To check out the recipe for Sweet Cream Biscuits, go to Love At First Bite.
*Tuesdays with Dorie (TWD) is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
**Find the recipe here.
Balsamic Glazed Asparagus
Life around the house has been pretty crazy lately. Between the new baby, packing for our move to Georgia and saying goodbye to friends, there hasn’t been too much time to experiment with new recipes. I have been cooking, but it’s pre-move cooking; which means cleaning out the fridge and freezer and using every last ingredient we’ve got. That doesn’t always make for blog-worthy meals.
This was a quick little side that I made last week. So simple, but so delicious. Perfect for spring and summer when you want to be eating veggies, but you don’t want to be slaving over a hot stove forever. I sauteed mine, but I’m sure this would work well on the grill, too.
Hoping to blog more soon..
Balsamic Glazed Asparagus
One bunch asparagus
Olive oil
Balsamic vinegar
Salt and pepper
Heat a tablespoon or two of olive oil in a saute pan over medium-high heat. Add asparagus and saute until they begin to get tender, about 5-10 minutes. Add balsamic vinegar to coat. Continue cooking asparagus until the coating begins to carmelize and the asparagus is fork tender or cooked to your liking. Season with salt and pepper and serve immediately.
Look what we baked!
So here’s what I’ve been doing for the past two weeks- staring at this guy! After 41 weeks and 26 hours of labor (a beautiful, natural birth!), we are so glad he’s finally here. Baby E- born March 12 at 11:09PM; 8 lb 6 oz and 21 inches.
As the hubs would say, “we bake cute babies.”
Look forward to some more recipes in a little while.. I’ll get back to it soon enough!
TWD: Thumbprints for Us Big Guys
This week’s TWD is Thumbprints For Us Big Guys, chosen by the Ugly Food Dude. They are super easy cookies- I just made them like 20 minutes ago, and here they are!
I made 1/4 of the recipe and used almond meal instead of hazelnuts, since I that’s what I had on hand, and it’s about 40 times easier than going out to find hazelnuts and grinding them up. I used strawberry filling, but I’m regretting it a little and wishing I would have just filled them with Nutella. Next time..
Thanks for the quick pick, UFD! I think they’re really cute and look like little jewels. Here’s hoping I’ll be too busy for next week’s TWD..
*Tuesdays with Dorie (TWD) is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
**Find the recipe here.
Apple Streusel Bars
I wish I had more to say about this recipe. It was really, really yummy. We shared it with some friends this weekend and I’ll definitely make it again- I had everything on hand that I needed. I wish I had more to say, but all I can think about is this baby still being in my belly.
Pray that God would give me patience, friends! Our due date has come and gone, and it is hard to focus on much more than that. Maybe I’ll make another pan of these bars to keep me busy…
Apple Streusel Bars
from Our Best Bites
*I made half the recipe in a 9×9 and used one large apple.*
SWEET PASTRY:
2 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. real butter, softened (no substitutions!)
1 egg, beaten
APPLE FILLING:
1/2 c. white sugar
1/4 c. flour
1 tsp. cinnamon
4 c. (about 3 medium) sliced, peeled baking apples (I’ve used Granny Smith in the past, although this time around I used Gala and they were fabulous)
GLAZE:
2 c. powdered sugar
About 3 Tbsp. milk (whole milk is best)
1 tsp. almond extract
To prepare crust, mix flour, sugar, salt, and baking powder in a medium bowl. Cut in butter with a pastry blender or two knives until you have pea-sized crumbles. Gently mix in beaten egg.
Spray a 9×13 baking dish with non-stick cooking spray. Gently pat about 2/3 of the crumb mixture onto the bottom of the dish. Preheat oven to 350 and set aside.
To prepare apple filling, combine flour, sugar, and cinnamon. Toss with apples and spread apples out on prepared crust. Sprinkle reserved crust mixture over apples evenly and bake in preheated oven for 40 minutes. When finished, allow to cool completely.
To prepare glaze, whisk together powdered sugar, almond extract, and enough milk to achieve desired consistency. Place glaze in a Ziploc bag and cut off a very small portion of one of the corners. Drizzle glaze over cooled pastry and allow to harden (you can place it in the freezer to hurry things along). Cut into bars and serve.
Whole Wheat Spaghetti Carbonara
In our house, pasta is usually topped with red sauce. Hubs is a big fan of marinara, any type of chunky tomato sauce, and occasionally vodka sauce, if I’m lucky. Every once in a while, I can convince him to let me make a white sauce, but not often!
Not only is he a bigger fan of red sauce, but he’s got issues with the egg in carbonara sauce. Now that I’m thinking about it, it’s pretty amazing that I got him to eat this dish! But don’t let his opinions deter you from giving it a try- the eggs are cooked by the hot pasta and the sauce gets nice and creamy. And it’s got great smoky flavor from the pancetta.. so good.
Also, the whole wheat spaghetti makes it healthy. Trust me.
Whole Wheat Spaghetti Carbonara
serves 4
(based on a Martha Stewart recipe)
- 1 pound whole wheat spaghetti
- 8 ounces pancetta, chopped (I actually used a mix of pancetta and soppressata, you can also use bacon)
- Coarse salt and freshly ground pepper
- 3 large eggs
- 1 cup grated Parmesan cheese, plus more for serving
- 1/2 cup half-and-half
- Set a large pot of water to boil (for pasta). In a large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
- Salt boiling water generously; add pasta and cook until al dente, according to package instructions. Scoop out 1/2 cup pasta water and reserve.
- Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside. Add some pasta water and whisk quickly to temper the eggs.
- Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add pancetta; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.
TWD: Toasted Coconut Tartlets
Another yummy treat from TWD: Toasted Coconut Custard Tart, picked by Cinemon Girl. I decided to make tiny tartlets instead of a full-sized tart- they’re so cute and little!
The recipe was easy to pull together. The only thing I left out was the rum- I added some coconut extract instead to up the coconut flavor. The little crusts got a bit too brown for my tastes- next time I’ll watch them more closely in the oven.
I enjoyed the flavor of these tartlets right after they were made, but I think they were even better when they had a day to rest in the fridge. This was a yummy pick!
*Tuesdays with Dorie (TWD) is a group of bloggers baking through Dorie Greenspan’s Baking: From My Home to Yours.
**Find the recipe here.
Champagne Risotto with Peas and Parmesan
Can you tell that I’m tired of winter? I’m really laying it on thick with the warm weather dishes lately (hello, Tomato Tart). I’m just over it, in need of something that at least feels a little lighter. I know risotto isn’t a salad or anything, but it does pair well with one.
This risotto came from ingredients I had just hanging around- frozen peas, extra green onions, random little champagne bottles that I still can’t drink (come on out, little guy!). It turned out remarkably well- the green onions give it a nice zing and balance the sweetness of the peas.
If you’re in a winter rut like me, just start using some springy ingredients. It’ll hold you over until the snow thaws and the fresh produce arrives. Or keep eating chili. Whatever gets you through the days.
Champagne Risotto with Peas and Parmesan
(based on a recipe from Martha Stewart)
-serves 4
6 cups chicken or vegetable broth
2 tbs butter
1 1/4 cup arborio rice
1/2 cup champagne (or white wine)
3/4 cup frozen peas
4 green onions, chopped
1/4 cup freshly grated Parmesan cheese, plus more for topping
1 tbs lemon juice
salt and pepper, to taste
In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, melt butter. Add rice and cook, stirring, until translucent around edges, 1 minute.
Add champagne and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 25-35 minutes. Stir in peas and green onions after the final addition of broth.
Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve risotto with fresh grated Parmesan.
