yummy easter cupcakes topped with bunnies and chicks - from our office coordinator/expert cupcake baker! they made my rainy monday a little bit better :)
it may seem a little odd, with all this talk of spring and warmer weather, to post a soup recipe. but this cauliflower buttermilk soup sounds so heart warmingly good i couldn’t resist…great for a chilly evening.
cauliflower buttermilk soup
1 large cauliflower, broken into florets
2 potatoes, peeled and cubed
1 onion, chopped
3 cloves of garlic, chopped
1 1/2 t salt
4 c water or stock
1 cup buttermilk
1/4 c parmesan cheese
large pinch of dried dill weed
1 tablespoon of dijon mustard
salt & pepper
place the cauliflower, potatoes, onion and garlic into a large pot. add in water or vegetable stock and bring to a boil. lower heat and simmer (no lid needed) until vegetables are quite tender (about 30 minutes). puree with a hand blender or transfer to a blender and puree until smooth.
add in the buttermilk, parmesan, dill and mustard and stir until combined. season with salt and pepper if necessary. serve in deep bowls. this should make about 4 large servings.
i love granola – but it has never occurred to me to try and make my own! i found this recipe on the kitchn and they raved about it, so i think i might try it. plus granola is a great energy-boosting snack that is perfect to bring along on hikes or other outdoor activities you might be doing on a nice day like today…
3 cups old-fashioned rolled oats
1 1/2 cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
fresh berries, for serving (optional).
1. preheat oven to 300 degrees. in a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. transfer granola to a large bowl and add apricots, tossing to combine. serve with yogurt or fresh fruit, if desired.
*makes about 9 cups.
when i sat down to talk to our fpgirls heading to sxsw, one of the things they were most excited about were …the cupcakes!? i have since learned that austin is home to some delicious cupcake bakeries – two of which they highly recommend.
hey cupcake! has several locations in the city, many of which are airstream trailers – what is it with austin and airstream trailers? apparently these cupcakes are a must-have and in addition to the standard ones with pink icing they have a red velvet and a “24 carrot” cupcake that sound to die for…check out their website here.
the other cupcake stop that can’t be missed is sugar mama’s bakeshop, located on south 1st street in austin. this local family-owned bakery has an old-fashioned style and cute names for their cupcakes like “the pinup,” “southern belle” and “marilyn monroe” – described as “the original blond bombshell – buttery vanilla cupcake topped with luscious vanilla buttercream.” the descriptions alone are making my mouth water! check out the website here.
these st. patrick’s day goodies look so delicious! on the left are cupcakes brought in by our office coordinator with yummy apple sprinkles that were quickly gobbled up. on the right are oreo truffles made by our senior store manager to share with customers at our paramus, nj store – so if you’re in that area stop by and grab one before they’re gone!
ok so this hasn’t been the nicest weekend in philly but the recent warmer weather has made me crave lots of fruit and salads. i’m really picky about salads though and don’t always like the recipes i find – but i think this one sounds really good :)
bitter greens with apples, pecans and buttermilk honey dressing
whisk together in a small bowl:
1/4 c cider vinegar
1/4 c sour cream or yogurt
1/4 c buttermilk
3 t honey or maple syrup
1 t minced garlic
1 green onion, minced
pinch of ground red pepper
salt and black pepper, to taste
add in a slow and steady stream, whisking constantly:
1/2 c olive oil
combine in a salad bowl:
4 c bite-sized pieces arugula, washed and dried
1 small head radicchio, washed, dried, and torn into bite-sized pieces
2 belgian endives, washed, dried, and sliced lengthwise into long strips
stir the dressing well, add just enough to moisten the greens, and toss to coat. divide the greens among salad plates and top with:
2 granny smith or other tart apples, cored and very thinly sliced
1/2 c pecan halves, toasted
makes 4 to 6 servings
if you know of any really good salad recipes please share!!
i love these mendhi-inspired spiced cookies! they’re so pretty i almost wouldn’t want to eat them though…
the story behind these cookies is really cute too – they’re from the blog sprinkle bakes, and the blogger made them for a friend who was going through a rough time. she wanted to make something with a personal touch, so she decorated the cookies with mendhi designs – something she and her friend had always been really interested in. plus, the designs themselves have meanings so you can pick a design symbolic of peace or luck as an added touch.
if you happen to have a hand shaped cookie cutter, that’s great, but i think it’s even cooler that you can trace your own hand :)
after rolling the dough a little thinner, lay the template on the dough and cut around it with a sharp knife. transfer hands to parchment lined cookie sheet. with the back of your knife make lines between the fingers, being careful not to cut all the way through (so they don’t break off).
after baking the cookies (instructions below), you’re ready for embellishment! use a fine-tipped artist’s brush and a little brown/black gel food coloring.
3 ½ cups all purpose flour
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
¾ cup (packed) dark brown sugar
½ cup molasses
1 large egg
½ teaspoon vanilla extract
- blend ingredients together in large bowl, using electric mixer. gather dough into ball, divide in half. form each half into a ball and flatten into a disk.
- preheat oven to 350 degrees
- line baking sheets with parchment paper
- roll out dough between two sheets of waxed paper to about ¼ inch thickness. cut out cookies and transfer to baking sheets, spacing one inch apart
- bake one sheet at a time until cookies are firm on top and slightly darker around edges, taking up to 12 minutes. cool completely on rack.
following my spring playlist…i want to be sitting on a beach right now, with one of these. it’s so close i can taste it…
-2 cups honey dew melon
-1 cup watermelon
-10 ice cubes
place all said ingredients into a blender. blend the ingredients until the ice is thoroughly ground up.
prep-time: 5 minutes yields: 2-3 servings
how cute is this for a valentine’s day breakfast?!
heat up a pan with a little bit of oil. set your cooker to a low heat or you will burn the eggs. place your heart shaped cookie cutter in to the center of the pan, with the smooth side down or you might end up scratching the pan.
crack an egg and pour it in to the center of the cookie cutter. a bit of egg will probably slip under the cutter so hold it down to ensure that most of it doesn’t.
use a spatula to remove any excess egg from the outside of the cookie cutter. remove the cookie cutter and let the egg cook for a few more seconds before removing it with the spatula.
you can use this same method for heart-shaped pancakes too!
it looks like bread, but its actually knedliky, czech bread dumplings that are one of the country’s most popular side dishes…so to go along with our prague theme, i thought i’d share a recipe for it with you! they’re usually served with pork and sauerkraut, but they’re probably good with just about anything. wanna make some? here’s how:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
3 eggs, beaten
1 1/2 cups milk, or as needed
4 cups dry white bread cubes
philly is getting a new farmer’s market, and it looks like a good one!
the weekly market starts tomorrow will take place every saturday at the piazza at schmidts between 10am and 2pm. supposedly this will be the largest farmer’s market in the city, with a huge variety of seasonal vegetables, fruits and meat from more than 20 farmers. plus each vendor meets one or more of the following criteria: local, sustainably grown, ethically raised, free range, hormone free, pesticide free, organic, raw and/or grass fed. nice!
it’s been really, really cold in philly lately…and i’ve been craving some hot chocolate. i found a couple of alternative hot chocolate recipes that sound sooo good i can’t wait to try them…
spiced hot chocolate
heat the milk in a saucepan over medium-low heat until lukewarm; stir the cocoa powder and sugar into the warmed milk until dissolved. add the vanilla, cinnamon, chili powder, nutmeg, and cloves. heat another 5 minutes, stirring occasionally.
- original recipe yields 6 cups
maple hot chocolate
in a large saucepan, combine sugar, cocoa and salt. stir in hot water and butter; bring to a boil. add the milk, maple flavoring, vanilla and 8 marshmallows. heat through, stirring occasionally, until marshmallows are melted. ladle into mugs and top each with a marshmallow.
-original recipe yields 4 servings
if you try either of these let me know how it is!