Strawberry Cheesecake Ice Cream | Chrystal
After a long day, I planned on coming home to bake something. I didn’t have anything in mind, but baking is my zen and always seems to recenter me. Then I came across this recipe. I just happened to have some strawberries on hand that needed to be used by today. The photo is the ice cream finished and a little melted. I couldn’t wait. Its so good.
Check out the recipe here: http://www.simplywholekitchen.com/2012/05/homemade-strawberry-cheesecake-ice.html
chefs notes: I used honey instead of agave. Tastes great!
This is the breakfast sandwich of my dreams. Fried egg, gruyere, bacon, grilles tomato, arugula on a fresh croissant. Bless you pain du monde!
Chicken Potpie! | Chrystal
I love chicken potpie. I found this great recipe for individual ones, so I thought I would give it a try.
http://www.williams-sonoma.com/recipe/individual-chicken-potpies.html
On the town | Austin, TX
Artichoke manicotti from east side cafe. Best meal I’ve had so far.
Carrot pasta filled with artichoke hearts, mushrooms, sun-dried tomatoes, pistachios, ricotta,and mozzarella cheese. Topped with sun-dried tomato cream sauce and parmesan cheese.
Irish Soda Bread with Currants | Chrystal
For some reason I woke up extra early this morning and decided to actually get up. So I made one of my favorites, Irish soda bread. Normally I make it with raisins, but I bought some currants last week. I like them better.
The recipe link is attached to the photo. Cooks notes: I never have buttermilk around because I don’t use it enough, so I substitute half cup of greek yogurt and half cup of milk. Tastes great and keeps the bread moist. I like to sprinkle raw sugar on top as well.
Cake! | Chrystal
I got off work early today and thought it would be nice to try out this recipe from my favorite food blog smitten kitchen. I bought some fresh strawberries and blueberries for the layers. In the middle is marscapone with some honey and lemon zest and I made the frosting out of heavy cream and a little bit of powdered sugar. Turned out pretty great. I think this will be my go to recipe for yellow cake for sure!
Peanut Butter Oatmeal Chocolate Chip Cookies | Chrystal
I hope you had the same first thought I did. All my favorites in one cookie?! So I just had to try this recipe. The outcome is a soft cookie that isn’t too sweet. Yum
1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips
1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.
cooks note: I added a few extra chocolate chips. And by a few I mean about a half cup. :)
Avocado Spinach Egg Salad | Lauren
OK, let’s get one thing out of the way before anything bad happens. Egg salad is probably the last food item that photographs well. This went through my mind as I prepared this recipe for the Tumblr “gosh I hope we don’t lose followers over how unsexy egg salad is in photos…”. If you can get passed that, this recipe is simply divine! It’s all the best of egg salad minus the mayonaise plus some Greek yogurt (unexpected but everything you always wanted). I also add some chopped up chicken from Trader Joe’s for some light protein.
Just another great reason to plant an avocado tree in your backyard. <3
Avocado Spinach Egg Salad Sandwiches (makes 5-6 sandwiches):
- 7 eggs, hardboiled
- 4 oz. plain greek yogurt
- 2 avocados
- 1 stalk celery, chopped
- 1 C baby spinach
- Hot pepper flakes to taste
- Good bread, toasted if you want
1. Hard-boil your eggs. Everyone has different methods for this, but I did this: cover eggs in single layer in pot with cold water. Turn burner on high until you get a rolling boil (uncovered). Turn off heat once you’re at a rolling boil and remove from element (cover). Let stand for 12 minutes and drain, peel, enjoy.
2. Skin your avocados and mash it up with a fork. Salt and pepper for taste.
3. Peel your eggs and mash it up with a fork. Salt and pepper for taste.
4. Add Greek yogurt to egg mash. Keep mashing.
5. Add yogurt-egg mash to avocado mash and combine with spinach, red pepper flakes, and celery.
6. Add to toasted bread (sourdough is my #1 choice, always) and savor.
Grilled cheese and tomato soup | chrystal
I love soup and grilled cheese. I used sharp cheddar and sourdough and treated myself to a Parmesan crust to be fancy. The soup is creamy tomato from trader joes. Yumm.
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