I can count on one hand the number of times I’ve cooked with any kind of heat this summer, and will use almost any excuse to avoid it. Now that it’s mid-July I’m beginning to tire of salads and starting to search out recipes that are cool, refreshing, and healthy. I’ve never made spring rolls or worked with rice paper before, but they seem like a great place to start. Flavorful, versatile, and delicious looking!
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It’s officially (officially!) summer, and as the temperatures climb my appetite drops. I want nothing hot on my plate, especially first thing in the morning with my iced coffee. This year I want to experiment with some breakfast cookies that can be made up in advance for the week and enjoyed on the go or on the slow. Check out theses twelve recipes I’m hoping to test out!
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I suppose it’s part of my slow evolution into a Plant Lady that flowers work their way into my diet. With the exception of rose, I’m not sure any of the other petals I’ve eaten have had much flavor – more of a garnish situation I guess? This summer I’m anxious to work some more of this unexpected ingredient into everyday recipes to make them a little bit more special.
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While you’ll never convince me that a smoothie bowl is anything other than an excuse to eat your drink with a spoon, I’ll happily admit that they offer up some high quality visual appeal when done right. What’s more, if they get you to eat more fruits and vegetables than usual who am I to judge the method of transport. These beautiful concoctions have caught my eye and now I’m wondering – do you subscribe to the smoothie bowl trend? Have a favorite recipe?
Click on each image to go to the recipe. All photos copyright of their respective sites unless otherwise noted.
Heartbeet Kitchen is a celebration of sweet and savory recipes along with some other tidbits from author Amanda’s life in Minnesota. The recipes are based around seasonal vegetables and whole grains, as well as eggs and dairy from happy animals. Many are vegetarian, and all are gluten-free with a specialty in baking with alternative flours.
The Vanilla Bean Blog, aka Sarah Kieffer, is a site I’ve been following for several years now. Started as a way to document her family’s food history, it’s also a space full of baking recipes, kitchen moments with friends and family, occasional musings and reflections, and some poetry and prose – in another word, connection.
Salt and Lavender is full of delicious from scratch recipes that are also simple to make. Fresh, real ingredients play a big role, with not nearly as much salt as the name might indicate. Author Natasha provides a healthy mix of good for you foods mixed with a few indulgences.
The Almond Eater is the place where self-taught cook Erin shares the wholesome recipes created in her kitchen. Each one is double-tested before she shares it on the site. (Quiet admission: we also both live in Pittsburgh and have the same two major food dislikes – mustard and pickles!)
What to Cook Today is a newer find, there are just so many talented Minnesotans out there! Marvellina shares recipes she grew up with in Indonesia that have a heavy Chinese influence as well as local flavor – think lots of boldness often sweet, sour, salty, spicy, and umami all combined into one dish! Marv also experiments with plenty of foods from other continents though, if southeast Asian flavor isn’t your cup of tea.
My default decor for Easter is fresh flowers and dyed eggs, aside from a big meal with family I don’t have a lot of tradition surrounding the holiday. Maybe that will change one day if I have a child, but in the meantime I love the few things I know I can count on being present. But if you’re hosting, looking for creative ideas to decorate eggs, or curious about treats for baskets check out the nineteen ideas we’ve rounded up!
I’ve never tasted or made panda cotta, but I very much want to once the weather gets a bit warmer. My eyes have been open for some delicious options for that first foray and I’m sharing my twelve favorites with you below. Have you made it before? Any notable recipes or tips for a beginner?
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Happy Pi Day! I’m celebrating this amazing holiday with Smooth Chocolate Pie with Irish Whiskey Whipped Cream, mini versions actually because everyone knows smaller equals more fun to eat. The Irish Whiskey Whipped Cream also makes this pie the perfect dessert to make for St. Patrick’s Day this coming Friday, or you can eliminate the alcohol if you’re serving children. So whether you whip it up today or later in the week, I promise you’ll love it!
For the pie
• 12 mini graham cracker pie shells (store-bought or homemade)
• 1 1/2 C sugar
• 1/4 C cornstarch
• 1/4 tsp salt
• 3 C whole milk
• 4 egg yolks
• 6 1/2 oz finely chopped bittersweet chocolate
• 2 tsp vanilla extract
• 2 Tbsp unsalted butter
Combine the dry ingredients – sugar, cornstarch, and salt – in a medium saucepan. Add milk and egg yolks, then whisk together. Stir continuously over medium heat until bubbles form and liquid thickens to the consistency of pudding (7-8 minutes). Remove from heat, then add chocolate, vanilla, and butter. Stir until combined. Spoon into pie shells or small bowls if preferred, chill for 3 hours.
For the whipped cream
• 1 C heavy whipping cream
• 2 Tbsp sugar
• 2 Tbsp Irish whiskey (i.e. Jameson)
Refrigerate a metal mixing bowl for 10-15 minutes. Pour sugar and Irish whiskey into the bowl, using a hand or stand mixer combine. Add heavy whipping cream to mixture and mix on medium-high unit stiff peaks form.
Cardamom is one of my favorite spices to bake with, I love the warmth and spice it exudes. But after doing some investigating it seems I’ve been selling my tastebuds short because you can use it in so many more ways than the oven. Here are twelve recipes I’d love to try featuring cardamom, including a few baked goods.
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