Brittany wrote this on 18 November 2015
There is a misconception that great produce is not available once summer is over. *gasp* I know. Shocking.
Obviously, since you all go to pumpkin patches and apple orchards in September and October, you know that this cannot entirely be the case. Autumn is a favorite time of year for a lot of reasons (fall colors, crisp weather, cute boots…) but I am continually inspired by the rainbow of available items at my local farmers market. The colors and flavors and textures draw me into the kitchen like no other season does. I’m not talking about the heavy, cream laden casseroles and hot dishes, although those are good too. I’m am referring to the stewed, roasted, and braised root veggies and greens that thrive in this chilly weather.
So in turn, to inspire all of YOU, I have TWO (actually three) ways to enjoy a rainbow of vegetables this season. Roasting is easy, classic, and tasty, but it goes beyond just roasting and eating. There are so many different ways to take this dish to the next level, and these are just two of them. What are YOUR favorite ways to enjoy the veggies of the season?
Check out the recipe for Roasted Vegetable Salad and Roasted Veggie Pasta over at the Columbia City Moms Blog!
Brittany wrote this on 11 November 2015
Some recipes taste just like they sound and this is one of those recipes. You expect them to be soft, pillowy cookies that are moist and rich, but chocolatey too. And they are. All of that. Exactly that. *sigh* So cozy. I tend to prefer my cookies chewy and crispy, but there is always room to branch out. I have been wanting to add a soft batch chocolate chip cookie to my recipe library, and these have been perfect every time. Plus, THERE IS CREAM CHEESE IN THEM! A detail that speaks for itself, obviously, but I thought I would write it in all caps anyway.
Speaking of cozy, we are in the middle of a giveaway right now! Enter to win snuggly, handmade items by Pine Tree Goods, and if you are one of the two winners, these cookies will just complete the whole scene. Cozy cowl or mittens + warm cookies = a good good day. Heck! If you don’t win, these cookies will make you feel better! So its all good. They have to be chilled before they bake so you can mix them up now, and then bake them when you get home from work/school/errands tomorrow!
A few things to remember about these: Don’t skip the ‘chill in the fridge’ step, and don’t add more cream cheese than it calls for. I may or may not have done both of these things at various times, and both ended in an unfixable disaster. More cream cheese creates soup, not cookies. And not chilling the dough makes soup, not cookies. Follow the recipe and all will be well. Go figure! Soft Batch, Cream Cheese Chocolate Chip Cookies
Recipe adapted from here.
1 stick (1/2 c) softened butter
1/4 c cream cheese, not fat free or spreadable
3/4 c brown sugar
1/4 c sugar
1 tsp vanilla
2 1/4 c flour
1 tsp baking soda
2 tsp cornstarch
pinch of salt
2 c dark or semi-sweet chocolate chips
In a large mixing bowl, or in the bowl of a stand mixer, combine butter and cream cheese until creamy and mixed VERY well. Add the sugars, vanilla, and egg, mixing well after each addition and scraping down the bowl between. When thoroughly combined, add the dry ingredients and mix well. Gently stir in the chocolate chips. Refrigerated dough until very cold or scoop dough into a sprayed or lined cookie sheet and THEN chill. The key here is to bake the dough COLD. Bake at 350 for 9 minutes, or until the edges are brown and the centers are still soft. Let cool on the pan until just warm, then remove to a cooling rack. Cookies keep sealed at room temp for 3 days or frozen for several months. The dough can also be portioned into cookies and then frozen to be baked later. Just let the frozen dough balls defrost in the fridge for a bit before baking. Enjoy!
Brittany wrote this on 9 November 2015
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PairsWellWithHolidays #CollectiveBias
Why does food on a stick taste so much better? I have asked my kids this question several times and the answer is always the same: Because its fun!
This rings true for adults as well as kids and thankfully, it is ridiculously easy to do. My husband usually gets leftovers for lunch, but in the case of today’s recipe, it is so fast and easy, it just packed for everyone! I make a lot of wraps and sandwiches but I like variety in my meals as much as my kids. Hence, deviating from the norm happens rather often in our house. I’m a rebel that way.
I’m not sure how I got so blessed to end up with children that like strong flavors, but I did, and I am thankful. They have always liked the taste of a good, spicy salami and a sharp cheese. Why not deconstruct the sandwich?! Just like a holiday snack plate, this lunch ends up being a munch-able, exclusively finger-food type of situation. Toothpicks are cute, but they are also the perfect size for a school lunch!The meat I like to use for these is the same kind I serve to party guests. Creminelli has several flavors of uncured, handcrafted Italian salami and at the present time, the Tartufo (with black truffles) is our favorite. What I particularly like about this kind of meat is that the flavor is full and fantastic, but not overly spicy or salty. You can really taste the pork in this salami which is perfect wether you like strong flavors or not. It is mild enough for everyone! Add a cube of cheese and an itty bitty tomato and you have great taste in just a few bites. The meat doesn’t contain any of the chemicals and preservatives associated with other types of salami and that makes it a definite no brainer.
I pick up Creminelli products at my local Whole Foods store so stocking up is easy and convenient. And necessary! Between school and work lunches and weekend snack times, I keep some handy on a regular basis. The fact that I can (and do) use it for company at a moments notice is definitely a benefit for this busy Mom! Be sure to look for the savory Tartufo salami in the meat and cheese section. Because it is uncured, it won’t be refrigerated so check the displays in the aisles. The toughest part will be deciding which flavors to bring home!
When I pick up the salami, I like to grab some water crackers as well. My kids-and husband-love the extra crispy texture with the bold flavors of the skewers. Some fruit and olives on the side and they have a pretty spectacular lunch! The only thing that makes it better is the maple-mustard dipping sauce. A tiny container tucked in with everything else and they can dunk whatever they like! It is just mild enough that it doesn’t overpower the taste of the salmi, but lets be honest here. Its maple and mustard together with salami and cheese. On a stick! Does it get much better?
What are YOUR favorite flavors to eat with salami?
Mini Meat & Cheese Skewers W/Spicy Maple Mustard
These are great with olives or pickles tucked into the lunches as well! Be sure to use grape tomatoes here, as cherry tomatoes will be too big for little mouths.
1 pkg, uncured, Creminelli Tartufo Salami
provolone, swiss, or mozzarella cheese, cubed small
1 T pure maple syrup
1 scant T mayonnaise
1 T grainy mustard
toothpicks or cocktail skewers
Remove the casing from the salami and discard. Cube the meat into small, bite-sized pieces. Skewer the tomato, meat, and cheese onto the toothpick. In a small bowl, mix the mayo, mustard, and maple syrup until combined. Serve skewers with the dipping sauce. Note: This entire recipe can be made ahead of time, making busy school mornings less hectic! Enjoy!