Dishing Up Delights

Strawberry Cheesecake Bars

2015-07-20T06:39:00.000-05:00

Long ago, it became a tradition for me to put a delectable dessert up on this site in honor of my birthday. I couldn't break that tradition this year, even though I don't write here nearly as often. Even though cheesecake has become one of my favorite desserts in the last couple of years, I didn't actually make these bars for my birthday. I made them about a month ago for a dinner party, but they are festive and special enough for any kind of occasion.

One year ago: Salted, Malted Brown Butter Rice Krispie Treats
Two years ago: Chocolate Peanut Butter Cake
Three years a go: Tin Roof Ice Cream Cake
Four years ago: Chocolate Cupcakes with Cream Filling
Five years ago: Yellow Cake with Chocolate Buttercream
Six years ago: Root Beer Cupcakes
Seven years ago: Chocolate Guinness Cupcakes

Strawberry Cheesecake Bars
(Adapted from Tastes of Lizzy T's and Mel's Kitchen Cafe)

Makes 9 large bars

For the crust:
1 cup all purpose flour
1/4 cup brown sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
8 tablespoons unsalted butter at room temperature

For the cheesecake Filling:
16 ounces cream cheese at room temperature
1/2 cup sugar
2 eggs at room temperature
1 teaspoon vanilla
1/4-1/2 cup strawberry preserves

For the streusel topping:
1/2 cup brown sugar
1/2 cup all purpose flour
1/4 teaspoon cinnamon
1/4 cup old fashioned oats
6 tablespoons unsalted butter at room temperature

Preheat the oven to 350 degrees. Line an 8x8 baking pan with foil and spray with baking spray.

To make the crust, mix the flour, brown sugar, salt and cinnamon together in a medium bowl. Add the butter and mix until crumbly, but combined. Press the crust into the bottom of the pan in an even layer. Bake for 8-10 minutes until the crust is lightly browned.

To make the cheesecake filling, beat the cream cheese and sugar in a large bowl with a hand mixer until smooth. Add the eggs one at a time and then the vanilla. Set the cheesecake filling aside.

To make the streusel, mix the brown sugar, flour, cinnamon and oats until combined, but crumbly.

Pour the cheesecake over the crust. Dollop the strawberry preserves over the cheesecake. Use a knife or skewer to swirl the preservers into the cheesecake*. Sprinkle the streusel topping over the cheesecake.

Bake for 40-50 minutes or until a clean knife inserted in the middle of the pan comes out mostly clean. Transfer the pan to a wire rack to cool for 30 minutes. Transfer to the refrigerator to set the bars for at least four hours or preferably overnight. Cut the bars into squares and serve.

*This is easier to do if the preserves are slightly warmed. 10 seconds in a microwave should be sufficient.

Printable Recipe

Seven Years of Delights

2015-05-12T07:02:00.000-05:00

Oh hey there. Did you miss me? Somewhere between BodyPump classes, polar vortices, and quick trips to Nashville, California, and Hawaii, my little blog became neglected. In the past, I've celebrated another year of blogging with some sort of delicious treat. This year, I thought I would do something different and highlight some of my favorite posts from the past seven years.

Strawberry Galette with Meyer Lemon Curd in Thyme Crust. I am desperately missing Calfornia and year-round access to the best fruits and vegetables. I still cook in season and local as much as possible, but this recipe to me is the epitome of spring. Even though it is practically summer, delicious strawberries like this are hard to come by right now in Chicago.

Cuban Opera Cake. This cake was the highlight of my friend Raul's birthday party a few years ago. It took several days to make, but remains one of my favorite recipes I have ever made.

Watermelon Cucumber Cocktail. This is one of the more popular recipes on this site and with good reason. We all need a refreshing cocktail option in our summer repertoire.

Charleston, South Carolina. I was in Charleston for about 36 hours, but absolutely fell in love with that charming little town.

Salted Caramel Apple Cheesecake Bars. Remember that brief moment in time when I had the time and a bright kitchen to do step-by-step photos? This bars were another super popular recipe, but they also remind me of one of my favorite days ever. This post is especially poignant because my friend who organized this wonderful day has since passed away, but his memory lives on in me and my friends forever.

MB Post. Still remains my favorite dinner I have ever had in Los Angeles.

Both posts on my trip to Namibia. My mom had just started working in the Peace Corps when my sister and I visited Namibia in late 2011. Namibia is a strange and beautiful country. If you ever have the opportunity, you should visit.

Brunch at Longman and Eagle. Chicago has quite the extraordinary food scene. It was difficult to choose between this brunch or one of my fantastic meals and Parson's Chicken and Fish (negroni slushies!!), but Longman won by a hair. Land and Sea Dept. does not mess around with their stunning array of restaurants.

I've mentioned before that the food blog world has become so saturated and it seems that right now I just don't have the time and energy to keep up. I can't promise I will go away forever, so check back once in a while to see what new things I've got to share or amuse yourselves in the archives. In the meantime, if you're dying to see what I am doing (eating) in my every day life. Follow me on Instagram.

One year ago: Strawberry Rosé Spritzer
Two years ago: Magic Cake
Three years ago: Nutella Pop Tarts
Four years ago: Strawberry Crisp
Five years ago: Nutella Sandwich Cookies
Six years ago: Perfect Party Cake
Seven (!!) years ago: The Return of the Glamorous Life

InstaEats August 2014

2014-09-04T15:31:00.000-05:00

August was another busy month. Now that I live in Chicago, I try to squeeze as much productivity (fun) out of my summer as possible! I didn't dine out as much, but the meals I had were just fantastic.

I kicked off the month with a night with one of my friends in the Logan Square neighborhood of Chicago. This area is booming with new restaurants and it's a part of town I don't get to nearly enough. We started off the evening with some drinks and food at The Radler. I started with a grapefruit radler (a mix of beer and German-style lemonade) and my friend got the blood orange. Both were equally refreshing on the warm night.

There was a lot to drool over on the menu, but we kept things simple with the German onion pie with bacon, garlic puree, and marinated tomatoes and the grilled knockwurst with rice, bread and butter pickles, and herbs. Though both sounded rich, it was the perfect combination for a light summer meal.

We couldn't resist leaving without dessert (and another drink) so we got the chocolate mousse and I had an Americano (campari, vermouth, and soda)

We then trekked over to Parson's Chicken and Fish for negroni slushies. Read my rave here.

And finished the evening with old fashioneds and boozy grapefruit sodas at Billy Sunday.

I mentioned in my last post that I have lost some weight recently. Clearly, I'm not dieting, especially as evidenced by my frequent lunch favorite Hannah's Bretzel. I'm actually on an all-carb diet.

A few weeks ago, I finally made my first trip to the Ravinia festival to see ABBA! It was such a fun night of music, dancing, and food. I made peanut butter and jelly blondies to share with my friends and our spread was really fantastic, complete with Swedish fish and Swedish meatballs.

A couple of months ago, I made a reservation at The Girl and the Goat. It is still one of the most popular reservations in Chicago so I made a promise to myself to keep it. It was definitely worth the wait. Highlights for me were the grilled octopus salad with guanciale, fava beans, and pistachios, the best of three cocktail with Pimm's, cucumber, and vodka, and the bittersweet chocolate cake with thai basil gelato.

We finished the night with a few negroni sorbets at Lone Wolf...can you tell I love negronis?

Last week, I traveled to NY again for work. We had a couple of great meals out, but the first night at The Wayfarer was my favorite. The lobster roll is so great and worthy of recognition, as was the maple braised bacon.

I'm excited about what is to come in September!

InstaEats July 2014

2014-07-28T06:30:00.000-05:00

It's been another delicious month and especially so since I got to celebrate my birthday last week. I had a great time celebrating with friends and my mom and the tiny top hat party was a great success.

I mentioned last month that I love when friends come to visit. My friend Kris dragged me to Hot Doug's to wait for two hours in line for hot dogs. The store is closing in a few months so everyone is trying to get their last visit in before it's too late. This time I got the foie gras and sauternes duck sausage with truffle aioli, foie gras mousse and fleur de sel. It was a delight, but nothing is worth a two hour wait.

A few days later, more friends were in town. We kicked off the evening with a delicious spin on southern food at Carriage House, followed it up with some flaming drinks at Three Dots and a Dash, and completed the evening with chilaquiles and the amazing burger from Au Cheval. (Read my rave about my first meal at Au Cheval here)

The following week, I made a quick trip to NYC. Though I was there for work, I managed to sneak in some pretty great eats in just a few days. First up was dinner at Shake Shack. I'm excited they're coming to Chicago later this year!

Momofuku Milk Bar is dangerously close to my office. I love their weird, sometimes complicated recipes (Crack Pie, Compost Cookie). This time I got to try the blueberry and cream cookie and the cornflake marshmallow cookie. I actually saved these for later because I had more pressing desserts on my mind.

I hoofed it from midtown to Chelsea so I could stop by the Doughnut Plant. There was still a good selection that evening so I narrowed my choices to the creme brulee doughseed, the coconut lime doughseed, and the strawberry vanilla jam filled doughnut. The dough on all of these was a bit chewy, but I loved the coconut lime filling and strawberry vanilla jam. I would have picked up some jam to go if I wasn't traveling light.

After all that doughnut indulgence, I decided to burn some calories walking through the High Line and Chelsea Market. A couple of the restaurants I had bookmarked were totally full so I ended up at Bocca di Bacco for an extremely satisfying dinner of meatballs and caprese salad followed by a negroni nightcap at The Meatball Shop.

Back in Chicago, I went out for brunch at Waffles again and got to try their birthday cake wonut (waffle donut).

Last, my sweet friend took my mom and I out for my birthday at Ceres' Table. A feast of quattro formaggi pizza, porchetta, and salted caramel budino was a great way to celebrate the day.

Looking back at all these pictures, it's hard to believe I've been able to lose twenty pounds in the last few months. I'm looking forward to the next month of tastiness.

The Middle

2014-07-20T07:00:00.000-05:00

If you've been following this blog for a while (or know me in person), you know how old I'm turning today. I try not to freak about getting older by preparing myself and telling people I'm older at least two months in advance of my birthday. For some reason, that little trick isn't working as well this year, but I am trying to remain calm. This is my first time celebrating my birthday in Chicago (I've been in LA for the occasion the last two years) and my friends and I had a joint Tiny Top Hat party. Check my Instagram to see my super fabulous hat. As much as I like baking big fancy cakes on my birthday (see below), I also think the day can be celebrated with a simple sweet treat. These rice krispie treats take about two seconds to put together...ok, maybe a little longer, but you get the idea. They are large, but easily cut into small squares so you can share with a group and ideal for summer since no oven is required. I'm finding pleasure in the simple things and that makes getting older a little less terrible to bear.

One year ago: Chocolate Peanut Butter Cake
Two years ago: Tin Roof Ice Cream Cake
Three years ago: Chocolate Cupcakes with Cream Filling
Four years ago: Yellow Cake with Chocolate Buttercream
Five years ago: Root Beer Cupcakes
Six years ago: Chocolate Guinness Cupcakes

Salted, Malted Brown Butter Rice Krispie Treats
(Adapted from Joy the Baker)

Makes 9 large squares

6 tablespoons unsalted butter
40 jumbo-size marshmallows
1/3 cup malted milk powder
1/4 teaspoon coarse sea salt plus extra for sprinkling on top
6 cups Rice Krispies ceral
1 cup roughly chopped pretzel M&Ms, plus extra for sprinkling on top

In a very large saucepan, melt the butter over medium heat. As soon as the butter starts to brown, turn the heat to low and add the marshmallows. Stir until the marshmallows are melted and combined with the butter. Stir in the malted milk powder and salt and combine well. Add the Rice Krispies to the marshmallow mixture and stir vigorously to combine. Add one cup of the M&Ms and mix well.

Press the mixture into a 9x9 pan. Press the remaining M&Ms into the top of the treats and sprinkle lightly with sea salt. Put the pan in the refrigerator to set the treats, about half an hour. Cut into squares before serving.

Printable Recipe

InstaEats May-June 2014

2014-06-24T14:22:00.001-05:00

I'm a little late to the game, but I finally joined the fascinating, eye-catching world of Instagram earlier this year. I am a visual person and it is amazing to see the ways people capture the world on this social media tool. Instagram is where I am spending most of my social media time these days, but I thought it would be fun to highlight some of the stuff I share on there, particularly the meals out that don't make it on to the blog when I don't have my big, fancy camera on me. Here are some of the things I have shared and if you are so inclined, follow me on Instagram.

I traveled to California at the beginning of May and it was a week long of working out, eating out, and green juicing.

Lunch with my mom at In-N-Out Burger. I had the cheeseburger animal-style and well done fries. I miss this place all the time.

We had a pretty epic meal at BOA Steakhouse. We ended the meal with a selection of cronuts and now I finally understand the cronut craze.

Dinner at POT at the Line Hotel. Get thee there immediately.

An amazing brunch at Sqirl. The Malva pudding cake is pure sugar heaven and a good way to balance the perceived healthiness of the crispy brown rice bowl with egg.

Back in Chicago, I have had a steady social calendar the last few months. Waffles Cafe is the home of the wonut, but they also make a mean chicken and bacon waffles dish.

This recipe for Green Shakshuka from The Kitchn is to die for. Make it immediately and then make it again.

My take on Joy the Baker's strawberry chopped salad.

I love when friends come to visit, because I can try new places on my extremely long list of restaurants to try. H.C. and I visited Three Dots and a Dash for some tiki cocktails and followed it up with spicy miso ramen at Ramen-San.

The next night more friends were in town. We got the evening started right with cocktails and appetizers at Maude's Liquor Bar and RM Champagne Salon.

We chased those cocktails with incredible ramen from High Five Ramen. Get there early to avoid a long wait since there are only fifteen seats in the whole restaurant.

Work colleagues in town meant an extravagant dinner at Sunda. Definitely order the brussels sprouts salad if you go.

Breakfast mac and cheese with bacon and a fried egg from Taverna 750, one of my favorite brunch deals in Chicago.

After all the decadence, black bean and tomato quinoa salad will help right the ship. This time I doubled the black beans and lime zest, but reduced the oil to 1 1/2 teaspoons, the juice to 1/2 lime, and left out the sugar.

Life is certainly pretty tasty right now, and I am enjoying all of it.

Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

2014-06-11T06:30:00.000-05:00

A few years ago, I discovered how wonderful strawberries, lemon, and thyme are together. I've thought about that dessert often, but also other ways I can incorporate those flavors into a different dessert. Lemon and thyme buttermilk biscuits seemed like a nice pairing for balsamic and sugar sweetened strawberries. These biscuits are easy to make and the strawberries come together for a quick dessert on a summer evening.

*Disclaimer: I was compensated for ingredients by Driscoll's Berries and Whole Foods Market. Opinions expressed are entirely my own.

Strawberry Shortcakes with Lemon-Thyme Buttermilk Biscuits

Makes 4 Servings

For the biscuits (Adapted from Bon Appetit, April 1998):
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon grated lemon zest (from about 1 lemon)
1/2 teaspoon chopped thyme
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into pieces
2/3 cup plus 1 tablespoon cold buttermilk
1 egg, lightly whisked
1 teaspoon raw sugar for sprinkling

For the strawberry filling:
1 cup sliced strawberries
2 teaspoons sugar
1 1/2 teaspoons balsamic vinegar

To make the biscuits:
Preheat the oven to 375 degrees and line a baking pan with parchment paper.

In a large bowl, whisk together the flour, sugar, lemon zest, thyme, baking powder, and salt. Use two forks, your finger tips, or a dough cutter to add the butter into the flour mixture until it resembles coarse meal.

Gradually stir the buttermilk into the dough with a fork until large clumps form. Gather the dough into a ball and divide into four pieces. Roll each piece into a 3-inch round and place on the baking sheet. Brush the top of each biscuit with egg wash and sprinkle with a bit of the sugar. Bake for 20 minutes or until a toothpick or knife inserted in the center of each biscuit comes out clean. Transfer the biscuits to a rack to cool.

To make the strawberries:
In a small bowl, mix the strawberries, sugar, and balsamic vinegar. Strawberries can be prepared up to two hours ahead of serving. Refrigerate the berries if you are not serving them right away. Serve the berries with the slightly cooled biscuits.

Printable Recipe

Strawberry-Rosé Spritzer and Six Years of Blogging

2014-05-05T06:00:00.000-05:00

Each year that my blog's birthday comes and goes, I think to myself, I can't believe I've made it another year. This site certainly isn't what it used to be, and I doubt it ever will be again, but it's nice to have this piece of the Interweb in which I get to share delicious food and drink and ramble a bit. My blog birthday treats seem to mostly be centered around strawberries and Nutella because...why not? This year, I decided to celebrate in cocktail form with strawberry-soaked rose wine and a hint of bitterness from my favorite aperitif, Aperol. It brought a hint of spring to my Chicago kitchen, even when it snowed two days later. Luckily, I am now enjoying a nice week in California to warm my soul. Anyway, thanks as always for continuing to let me share on here and cheers to another year!

One year ago: Magic Cake
Two years ago: Nutella Pop Tarts
Three years ago: Strawberry Crisp
Four years ago: Nutella Sandwich Cookies
Five years ago: Perfect Party Cake
Six years ago (my first post...don't judge!):The Return of The Glamorous Life

Strawberry-Rose Spritzer
(Adapted from Bon Appetit)

Makes 8 servings

2 cups strawberries, washed, hulled, and chopped
1 750-ml bottle rose wine
2 cups soda water
1/3 cup Aperol
2 tablespoons fresh lemon juice

In a large pitcher, combine the strawberries and rose and let the strawberries steep for at least three hours or overnight.

Strain the rose from the strawberries and reserve the strawberries for garnish. Pour the wine back into the pitcher and mix in the soda water, Aperol, and lemon juice. Fill each glass with ice cubes and a few strawberries and pour the drink over the ice. Serve immediately.

Printable Recipe

Shrimp and Caper Salad with Farro

2014-04-14T07:19:00.000-05:00

I recently started swimming laps again. Back in high school, I was on the swim team and kept in shape by doing endless laps in the pool, morning weights practices, and dry land practices. My high school days are long gone and as an adult, I have tried to find various forms of exercise that work for me. This hasn't always been easy or consistent, but I am loving being back in the pool. I kind of forgot that swimming brings on a monstrous appetite. Some say it's the body's reaction to being cool, but I like to think it is because of the immense calorie burn of the exercise. Either way, I am stocking up my kitchen with healthy prepared foods so that when I get home late at night, I don't turn to take out or junk food. A little bit of prep for this salad, left me with a week's worth of this hearty, yet light salad, that made a great post-workout meal.

Shrimp and Caper Salad with Farro
(Adapted from Cat Cora)

Makes 4 servings

For the Salad:
1 pound medium shrimp, peeled, deveined, and tails cut off
1 clove garlic, grated on a microplane
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon red pepper flakes
1 scallion, finely chopped
1/2 cup finely chopped red onion
1 tablespoon capers, drained
1 celery stalk, finely chopped
30 cherry tomatoes, halved
1 cup farro, cooked and cooled to room temperature
Salt and pepper to taste

For the dressing:
1/2 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
1 teaspoon finely chopped fresh flat-leaf parsley

Bring a large pot of water to a boil. Add a pinch of salt and then add the shrimp. Cook until the shrimp are pink and just cooked through, 2-4 minutes. Drain the shrimp and set aside.

In a large boil, combine the grated garlic, lemon juice, red pepper flakes and a large pinch of salt. Add the hot shrimp and stir to coat completely. Let the shrimp marinate for at least 10 minutes.

Add the scallion, red onion, capers, celery, tomatoes, and farro to the shrimp mixture.

In a small bowl, whisk together the dressing ingredients and then add to the shrimp mixture. Toss well to combine. Taste and adjust seasonings as needed. Serve at room temperature or cold.

Printable Recipe

Smoked Salmon Sandwich

2014-03-26T09:56:00.000-05:00

Spring is in the air! Well...sort of. Technically it's spring, but the last few days (and months, really) have me wishing for warmer times. That's why I decided to share this sandwich I made last summer. It's based on my favorite sandwich from local chain, Hannah's Bretzel. I try to limit my trips there because it can be pricey which is why I set out to make this sandwich on my own. It comes together quickly. I try to slice up extra toppings so I can have this sandwich more than once if the mood strikes. The lightness of this sandwich reminds me of summer days, rooftop hangs, and festivals. I know the time will speed by and summer will be here before we know it!

Smoked Salmon Sandwich
(By Esi)

Makes 1 sandwich

For the Chive Cream Cheese
1 tablespoon finely chopped chives
4 tablespoons cream cheese
Salt and pepper to taste

For the sandwich
1 pretzel roll
2 ounces thinly sliced smoked salmon
Thinly sliced cucumber
Thinly sliced red onion
Thinly sliced tomato

Make the cream cheese:
Mix the chives with the cream cheese and season to taste with salt and pepper.

Make the sandwich:
Spread about 1 tablespoon of the chive cream cheese on both sides of the roll (save the rest for more sandwiches). Layer the rest of the toppings on the cream cheese and serve immediately.

Printable Recipe

Greek Chicken Bake

2014-02-03T06:00:00.000-06:00

In the last few weeks, I have been getting reacquainted with my kitchen. Most of the recipes, I make these days are old favorites or roasted broccoli...too boring to post on here. However, with the intense cold we have been experiencing, the kitchen has once again become my favorite place in my apartment...it also happens to be the warmest place in my apartment. I recently decided to branch out and try a quick recipe that has been blowing up on Pinterest. This takes about three minutes to assemble and is so great for a weeknight meal. While the chicken is cooking, you can prepare a simple salad and warm some pita so you are ready to go when it comes out of the oven. Store-bought tzatziki makes it even easier, though if I had more time, I would make this homemade recipe that rocks my world. For crispier skin, try pan-frying the chicken thighs before putting them in the oven to finish cooking.

One year ago: Kale, Lentil, and Roasted Sweet Potato Salad
Two years ago: Halal Cart-Style Chicken and Rice
Three years ago: 8oz Burger Bar (closed)
Four years ago: Superbowl Ideas
Five years ago: Greek Turkey Burgers

Greek Chicken Bake
(Adapted from Simply Delicious)

Makes 4 servings

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 head of garlic, cut in half
1 large red onion, cut into wedges
1/4 cup pitted kalamata olives
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Juice from 1 lemon

For serving
Tzatziki
Extra lemon wedges
Warm pita

Preheat the oven to 400 degrees.

Season the chicken on both sides with salt and pepper and place skin side up in a large baking dish. Arrange the garlic halves, red onion wedges, and kalamata olives around the chicken. Sprinkle the pan with the oregano and drizzle the olive oil and lemon juice over the chicken, onion, garlic, and olives. Bake for 30-40 minutes until the chicken reaches an internal temperature of 165 and the juices run clear.

Serve with tzatziki, lemon wedges, and warm pita.

Printable Recipe

Ghana

2014-01-15T13:20:00.000-06:00

In the last few weeks, I have gone from sunning myself on a beach in Africa, to bundling up in a polar vortex. I've been to Ghana five times, but the last time I was there was eight years ago. I expected to see a lot of change, but "TIA" (This Is Africa), and not much was new. Nevertheless, I thoroughly enjoyed doing a lot of nothing and eating copious amounts of fish and joloff.

Our first few days were pretty mellow which was good, since it took my luggage a few extra days to arrive. We spent some time at the Art Center, and quite a bit of time in traffic (one of the new developments is that there are a ton more cars on the roads). One of the first experiences we had was dining at La Tante. It's a restaurant near the airport that is inside of an old DC-10 plane.

I went with my usual of jollof, but guinea fowl as my protein. It was standard, but not in a bad way.

We spent Christmas afternoon away from the bustle of Accra at the Volta Hotel. The beautiful view, was unfortunately masked by some haze.

After Christmas, we drove to the village for a few days to celebrate my grandmother's 90th birthday. It was a great time to be with my family and the entire village came to celebrate. Getting to the village was a bit harrowing since our car broke down three times, but we were able to get there and back in one piece, even though it was a little shaky. Here is my grandmother showing everyone she's still got some moves.

This is a cocoa pod. The white part around the seeds is edible and tastes a bit like cheremoya. Don't make the same mistake I did and start chomping on the seeds.

Then we were back in the city for a few days filled with parties, mosquito bites, and visits to Makola Market and Nkrumah Park. On new years day, we jetted off to the Coconut Grove Beach Resort in Elmina for a few more days of blissful relaxation (and overeating).

The bustle of Makola Market

Nkrumah Park

Sunset on the beach in Elmina

Lizard friends

Sleeping crocodiles

Drummers and dancers

It was a great time and nice to escape the cold Chicago weather. I had a blast with family and friends, read a ton, danced a little, and I'm looking forward to the next trip.

Cinnamon-Swirl Chocolate Chip Bread

2013-12-09T14:38:00.001-06:00

Let's end the year on a sweet note. In an effort to keep my apartment warm during this early onslaught of winter, I have actually been baking a bit more. Unfortunately, you readers haven't gotten to see the fruits of my labor, because editing photos is taxing and I've discovered I like to relax on weekends. Perhaps 2014 will bring more blogging motivation, especially since I have a few more things to share. This bread is incredibly simple and makes your home smell exactly like it should at this time of year. Warm, inviting, and incredibly cinnamon-y. It's a great treat to have on a Sunday afternoon curled up on the couch with a mug of tea and a favorite movie or to share with friends at a holiday party or with your coworkers. My point is, make this bread. Make it now and thank me later.

I hope you all have a happy, healthy, and safe holiday season. I'm looking forward to what is to come in the new year!

One year ago: Holiday Gift Guide
Two years ago: Buttermilk Fried Chicken
Three years ago: Little Ethiopia
Four years ago: Kale Salad with Spicy Peanut Dressing
Five years ago: Parmesan Thyme Crackers

Cinnamon-Swirl Chocolate Chip Bread
(Adapted from Sally's Baking Addiction)

Makes 1 9x5-inch loaf

For the cinnamon-swirl:
1 tablespoon ground cinnamon
1/3 cup granulated sugar
For the bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup mini semi-sweet chocolate chips
1 large egg at room temperature
3/4 cup brown sugar (light or dark)
1/4 cup granulated sugar
1 cup buttermilk at room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Preheat the oven to 350 degrees and spray a 9x5-inch loaf pan with nonstick spray.

Make the cinnamon-swirl by mixing the cinnamon and sugar together in a small bowl. Set aside.

To make the bread:
In a large bowl, whisk the flour, baking soda and salt together. Add the chocolate chips and stir until well-combined.

In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until the mixture is smooth. Whisk in the buttermilk, vegetable oil, and vanilla extract and mix until well combined.

Slow pour the wet ingredients into the dry ingredients and whisk until just combined. Be careful not to overmix the batter.

Pour half of the batter into the prepared pan. Sprinkle the batter with 3/4 of the cinnamon sugar in an even layer. Top the cinnamon sugar with the remaining batter. Sprinkle the rest of the cinnamon sugar evenly over the top of the batter.

Cover the pan loosely with aluminum foil and bake for 45 minutes to 1 hour or until a toothpick inserted in the center of the bread comes out clean. Allow the bread to cool completely in the pan set on a rack before cutting.

Printable Recipe

Chocolate Peanut Butter Cake

2013-07-20T07:35:00.000-05:00

Normally the cakes I post on my birthday are for the party I usually have, but this cake was actually made for one of my dear friend's birthday last week. You really just can't go wrong with that delectable combination of chocolate and peanut butter (last year's cake was certainly an indication) and the coffee in the cake batter makes the chocolate flavor stand out even more. This is super simple to make and thanks to help from my friend, Lawrence, it was easy to decorate. After frosting the outside of the cake with chocolate frosting, we surrounded the outside with leftover peanut butter frosting from the middle and topped it with mini peanut butter cups. Delicious. I'm celebrating my own birthday today with wonderful friends in Los Angeles. It is sure to be a super fun day and I feel so lucky to have such great friends near and far.

One year ago: Tin Roof Ice Cream Cake
Two years ago: Chocolate Cupcakes with Cream Filling
Three years ago: Yellow Cake with Chocolate Buttercream
Four years ago: Root Beer Cupcakes
Five years ago: Chocolate Guinness Cupcakes

Chocolate Peanut Butter Cake
(Adapted from Tastes of Lizzy T's)

For the chocolate cake:
1 3/4 cup all-purpose flour
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup canola oil
2 large eggs, at room temperature
1 teaspoon vanilla
1 cup coffee at room temperature

For the peanut butter frosting:
1/2 cup unsalted butter, at room temperature
1 cup creamy peanut butter
2 cups powdered sugar, sifted
2-3 tablespoons whole milk

For the chocolate frosting:
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1 cup unsalted butter, at room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
1-3 tablespoons whole milk

To make the cake:
Preheat the oven to 350 degrees. Butter and flour two 9-inch cake pans.

In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. Stir to make sure they are fully combined.

In a stand mixer fitted with a paddle attachment, mix the buttermilk, oil, eggs, and vanilla together until combined. With the mixer on low, slowly add in the dry ingredients. Add the coffee and mix until everything is combined. The batter will be thin.

Pour the batter into the two prepared pans. Bake for 25-35 minutes or until a toothpick inserted in the center of each cake comes out clean. Cool the cakes in the pan for 5 minutes before turning out onto a cooling rack to cool completely before frosting.

To make the peanut butter frosting:
In a stand mixer fitted with the paddle attachment, cream together the peanut butter, butter and sugar until light and creamy, about 3 minutes. With the mixer turned down to low, add the powdered sugar. Add milk a little at a time until you reach your desired consistency.

To make the chocolate frosting:
In a large bowl sift together the powdered sugar and cocoa powder.

In a mixer fitted with the paddle attachment, cream the butter for 3 minutes or until light and fluffy. With the mixer turned down to low, slowly add the powdered sugar and cocoa powder mixture. Add the salt and vanilla extract and mix until well combined. Add the milk a little at a time until you reach the desired consistency.

Printable Recipe

Shrimp Puttanesca and Arrogant Frog Wine

2013-07-12T06:30:00.000-05:00

It may seem strange to talk about an Italian dish with French wine and Bastille Day, but when I was tasked to come up with a recipe to pair with this French Chardonnay, this was the first thing that came to mind. Arrogant Frog wine is an excellent deal. It retails for about $8 a bottle and is a great addition to any simple dinner. The chardonnay boasts nice tropical fruit and floral flavors. It's not terribly oaky like some chardonnays can be and it is very drinkable. This dish is light and perfect for summer with bold flavors from in-season tomatoes and olives. All you really need is a hunk of bread, but pasta would be a great accompaniment as well.

A light dish for summer that only needs a cold glass of wine and a few pieces of bread. You really can't go wrong with that.

*Disclaimer: I received these wines for free, opinions are my own.

One year ago: Favorite Summer No Cook Recipes
Two years ago: Grilled Peaches with Ice Cream and Blueberry Fudge
Three years ago: Oatmeal Chocolate Chip Cookies
Four years ago: Cantaloupe Sorbet
Five years ago:Blood Orangeade

Shrimp Puttanesca
(Adapted from TasteFood)

Makes 4 servings

2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
3 anchovy fillets, minced
1/2 teaspoon red pepper flakes, plus 1/2 teaspoon
2 cups of cherry tomatoes
1/3 cup roughly chopped kalamata olives
1/2 cup dry white wine (I used Arrogant Frog chardonnay)
2 teaspoons capers, rinsed
1 pound shrimp, peeled and deveined
Salt to taste
Parsley for garnish

Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until it begins to soften, about 5 minutes. Add the garlic, anchovies, and 1/2 teaspoon chili flakes and saute for a minute or until fragrant.

Add the tomatoes, olives, wine, and capers and cook, stirring until the tomatoes break down and the sauce thickens, about 20 minutes. Taste for seasoning and adjust as needed.

In a separate skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the remaining 1/2 tablespoon of chili flakes. Add the shrimp to the pan in a single layer and season with salt. Cook until the shrimp is just cooked through, about 4 minutes.

Add the shrimp to the tomato sauce and stir to combine. Serve garnished with parsley if desired and with a baguette to sop up the wonderful juices.

Printable Recipe

Sweet and Salty Peanut Butter Cookies

2013-06-10T06:38:00.000-05:00

Sometimes I see a recipe and rather than wait for it to gather dust on my Pinterest, I need to make it right away. Such was the case with these awesome cookies I discovered on Food Porn Daily a week ago. The next day, I was loading my cart at Whole Foods with peanut butter and chocolate chips so I could make these. The dough is simple and comes together quickly in a stand mixer, but it would be just as simple by hand. As promised, these cookies are giant, chewy, sweet, and salty. Creamy peanut butter is the perfect compliment to the dark chocolate chips and pretzels add saltiness and crunch. With the size of these, one is more than enough per person and the perfect thing to share at an impromptu barbeque/movie night with friends.

I followed this recipe as posted on the website Keep It Sweet Desserts. The only slight changes I made were using large eggs instead of extra large and a scant 3/4 cup granulated sugar.

One year ago: Bacon, Tomato, and Cheddar Breakfast Bake with Eggs
Two years ago: Blueberry Pomegranate Doughnuts
Three years ago: Apple Soju Cocktail
Four years ago: Strawberry Buttermilk Cake
Five years ago: Greek Orzo with Shrimp and Mustard-Dill Vinaigrette

Parson's Chicken and Fish

2013-06-03T06:46:00.000-05:00

It's been a while since I've been to a restaurant and felt the need to post about it immediately...or as immediately as I can with my packed schedule. When H.C. told me he was going to be in Chicago for a few days and we should get together, the first place that came to mind was Parson's Chicken & Fish. After all, it was our first visit to Longman & Eagle last year that solidified my love for Chicago as a major dining destination. I knew a restaurant by the same owners had to be just as good. Boy, was I right.

Located just a hop away from Longman & Eagle in the Logan Square neighborhood of Chicago, Parson's is destined to become a rival for best patio this summer. As of a few days ago, they still aren't serving food outside, but bar service is alive and well. Pull up a seat, play some ping pong and indulge in a Negroni slushy (or two, $8 each). These slushies are perfect on a hot and humid day. Equally enjoyable is the Red Hook ($8) which is Parson's take on a Manhattan, or if you're feeling especially bold, a shot of Malort.

You better enjoy communal sitting when you visit Parson's because that is all they offer. Inside, are small booths so you get up close and personal with strangers. Hopefully you are seated next to people who are pleasant which was not the case with our first dining companions, but the second group ended up being much more calm. However we were attracted to the menu which distracted from the brashness of our neighbors. We started with a little light fish action in the form of Hirame ($10) which is marinated in ginger and mint and served with an avocado lime emulsion and radishes. The taste of the fish gets a little lost in the marinade, but I appreciated the bright and fresh flavors especially knowing what was in store for us with the rest of the dishes we chose.

Two pieces of fried chicken ($6) are one of the best investments you can ever make. The chicken is juicy and the flavor goes all the way through from the breading to the bone. Whatever formula they use on the (delicious) fried chicken from the chicken and waffles at L&E has gained major flavor points. It's the kind of chicken you want to keep eating when you get down to the bone.

Equally as flavorful is the beer battered fish. Three pieces ($8) are great to split between two people. Just try not to hog all of the tartar sauce.

The clam roll ($10) was a little less successful in my opinion. Red onions and pickled peppers perk up the fried clams, but the cornmeal breading could have been better seasoned.

H.C. insisted that as an alternative to all of the fried foods, we have the restaurant's grilled chicken ($6 for 2 pieces) as well. I was a little doubtful until the citrus and habenero marinated bird came to the table. This is basically the best grilled chicken you will ever have where once again the flavor goes all the way to the bone.

Stuffed as I was, we had to get dessert. Initially, I thought the last thing I would want after a fried dinner, was a fried dessert, but of course Parson's gets it right with their ridiculous funnel cake ($6). The funnel cake is served on top of a browned butter pastry cream and topped with a balsamic caramel and peppercorn brittle. The tartness of the caramel and spiciness of the brittle balance the crispy and sweet dough and sweet cream.

The best thing about Parson's is that even though you indulge in what is essentially a fried dinner, you don't leave feeling overly full and gluttonous. They have perfected whatever it is that makes fried food taste light and delicious and with excellent, exceptional service and a fun atmosphere it is easy to see why there are already lines of people crowding their doors every day.

Parson's Chicken & Fish
2952 W. Armitage Ave.
Chicago, IL 60647
(773) 384-3333
Website

Magic Cake and My 5th Blogiversary!

2013-05-06T07:02:00.000-05:00

It's my blog's 5th birthday, so I thought I would celebrate and also by posting more than once in a month. Blogging sure has changed since this first post, but I do still enjoy capturing delicious recipes and sharing restaurant finds. I can't say I'll ever get back to a regular posting schedule, but I do hope that those readers who have stuck around continue to do so, because there is still so much tastiness to share. I've had some incredible experiences and made wonderful friends through my tiny space on the internet, and I'll treasure that forever. Stay tuned, because I really do plan on posting more than once this month. I'll have a wonderful giveaway or two soon and I will share some more restaurant deliciousness. In case you don't follow me on Twitter or Facebook (and really, what is your excuse?), I am also writing for My Daily Find Chicago. So once again, thanks for sticking around for these five fun years and cheers to more fun.

This cake was first introduced to me via White on Rice Couple, but it has been making the rounds on the internet. You can find the recipe I followed, here.

Butternut Squash and Tomato Soup

2013-04-08T06:10:00.000-05:00

This year, I have been making a very concentrated effort to get at (at least) five servings of fruits and vegetables per day. I start each morning with a green smoothie full of blueberries, bananas, kale, and orange juice. At lunch, I mostly keep low carb with lots of greens and a little meat and at dinner I have...popcorn. It's all about balance and this is just what is working for me right now. The healthy lunches and breakfasts keep me powered through my recently insane work schedule so when I get home at night, I don't feel completely guilty reaching for the first thing on the pantry shelf. To avoid going completely off the rails, I try to keep something somewhat healthy on hand to heat up in my microwave-free kitchen when I get home at night. This soup is relatively simple to prepare and full of flavor to keep me from getting bored with an evening meal. Even though it is vegan, it's full of heartiness and I don't feel deprived after slupring a bowl full of this bright goodness.

One year ago: Brunch at Longman & Eagle
Two years ago: Thin Mint Brownies
Three years ago: Double Chocolate Butterscotch Muffins
Four years ago: Bacon and Tomato Tart

Butternut Squash and Tomato Soup
(Adapted from Bon Appetit, January 2013)

2 tablespoons extra virgin olive oil, divided
1 medium (1.5 pounds) butternut squash, halved lengthwise and seeded
4 garlic cloves, peeled
1 small yellow onion, chopped
2 teaspoons ground ginger or 1/2 teaspoon freshly grated ginger
2 teaspoons kosher salt, plus more for seasoning as needed
1/2 teaspoon ground tumeric
1 28-ounce can low-sodium, whole, peeled tomatoes, drained
1 1/2-2 cups of vegetable stock
Freshly ground black pepper

Preheat the oven to 400 degrees and line a baking sheet with tin foil. Brush the baking sheet with 1 tablespoon of olive oil and place the squash halves, cut side down on the sheet. Tuck the garlic cloves into the the hollow of each squash half. Roast for 30-45 minutes or until the squash is fork tender. When the squash has cooled, peel it from the skin and reserve the flesh as well as the roasted garlic.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes. Add the reserved garlic, squash, ginger, salt, tumeric, tomatoes, and vegetable stock. Stir until combined. Bring the mixture to a boil, then reduce to a simmer. Cover the pot, and cook, allowing the flavors to meld, about 20 minutes.

Use a handheld blender to puree the soup until smooth. Alternately, puree the soup in a blender in batches until it is smooth. Return to the Dutch oven over medium heat. Season again as needed and ladle the soup into serving bowls. Top each bowl with a little bit of freshly ground black pepper.

Printable Recipe

Easter Recipe Ideas

2013-03-28T12:00:00.000-05:00

It's been some time since my last post, but with Easter around the corner, I thought this would be the perfect moment to dig through the archives and share some of my favorite recipes that would go well with any spring feast. Spring hasn't quite sprung yet here in Chicago (though the upcoming weekend weather forecast has me more optimistic), but here are some recipes to get you in the mood for the season.

Hot Cross Buns are a traditional Easter treat.

Sticky Meyer Lemon Rolls are addictive, and best shared with a group at brunch.

Consider this light and relatively healthy savory spinach bread pudding.

I'm definitely missing California berries. Try using some in these awesome strawberry cheesecake muffins.

Asparagus is just coming into season and this simple asparagus mimosa is a great, fresh way to use them.

This strawberry and lemon curd tart is one of my favorite ways to bridge the gap with winter citrus and spring berries. Even though temperatures are still a bit chilly in Chicago, this reminds me that warmer days are around the corner.

As always, I hope you enjoy the holiday with family and friends that you love.

Kale, Lentil, and Roasted Sweet Potato Salad

2013-01-29T06:15:00.000-06:00

Usually, when I don't blog for a while, it's just because I need a break from the blogging race. Trying to keep up with the trends and seasons can be so exhausting, that I just need some time to have a life again and decompress. Unfortunately, this recent break was not for those reasons. I've been dealing with the loss of a friend. A loss that was so unexpected and unimaginable, that I have found it hard to put fingers to the keyboard for purposes other than writing in my own private journals. In terms of dealing with death, I have been sort of lucky in life. I haven't lost too many people that I have been close to. As my sweet friend was laid to rest this weekend, I thought about how to deal with the loss of a loved one. Writing my thoughts down in journals has helped. Long walks, yoga, and Pilates have helped to alleviate some of the stress. Spending time with those that are close to me has been number one. I am also taking some comfort in cooking. Surprisingly, I haven't been craving sugary sweets or fattening "comfort" foods. Rather, I have been craving nourishing, vibrant food that helps me feel energized. That's not to say that some stress-relief baking hasn't been taking place, but above all of the cookies, I would rather have a salad much like this one. It is food's way of reminding me that even in the coldest times of my life, both literally and figuratively, there is brightness at the end of the tunnel.

Kale, Lentil, and Roasted Sweet Potato Salad
(Inspired by Familystyle Food)

*Notes: This salad is great warm or at room temperature. Massaging the kale takes some of the bite out of it, but it is not a necessary step.

Makes 2+ servings

For the roasted sweet potatoes and apples:
1 cup peeled and chopped sweet potatoes
1 medium Fuji apple, chopped
1 large shallot, chopped
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste
1/8 teaspoon cayenne pepper

For the dressing:
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
Salt and pepper to taste

For the salad:
4 cups roughly chopped kale
3/4 cup cooked French lentils, warm or at room temperature
2 tablespoons roughly chopped toasted walnuts

Preheat the oven to 400 degrees. Toss the sweet potatoes, apple, and shallot with the olive oil, salt, black pepper, and cayenne. Roast in an oven-safe dish or pan for 30 minutes or until fork-tender. Set aside to cool slightly.

While the sweet potatoes are roasting, mix together the ingredients for the dressing. Pour the dressing over the kale and massage the kale with your hands for five minutes. Toss the lentils with the kale.

Divide the kale and lentil mixture between two bowls or plates. Top each plate with the sweet potatoes and apples and then with chopped walnuts. Serve warm or at room temperature.

Printable Recipe

Favorite Restaurant Dishes of 2012

2012-12-30T06:50:00.000-06:00

This has certainly been a delicious year! Before I left Los Angeles, I tried to visit as many restaurants, both new and old, as possible. Chicago has proved to be an equally amazing food town (though I haven't been documenting my eating adventures here as often). These are just a small sample of my favorite restaurant dishes from the year.

Kick Ass Margaritas at Marix. The food at Marix is good, and I think they make the best margaritas in Los Angeles, but what I love most about it is the atmosphere and all of the fun memories we created there. It is probably the restaurant I visited most in my ten years in Los Angeles.

Wood-Roasted English peas at Tar and Roses. Almost everything we had at this meal was great, but these simple roasted peas were one of the highlights for me.

The Original Baco from Baco Mercat.It is easy to see why Bon Appetit recently named Baco Mercat one of the best new restaurants of the year.

The chicken sandwich from Son of a Gun is a monster of a sandwich that is just delicious and best shared with friends.

I've now brunched at Longman & Eagle twice and it looks like I may squeeze in a third visit just as the year is coming to a close. Their chicken and waffles is an excellent way to get your day started.

The Purple Pig is another favorite Chicago restaurant. The pork fried almonds are a must at every meal there.

I had one crazy weekend in LA during the summer for a press trip and out of the many delicious things we ate that weekend, the Paiche from Mo-Chica was at the top of the list.

As I mentioned, I haven't been documenting my Chicago dining adventures as much, but I feel that the oysters at GT Fish and Oyster, the burger at Au Cheval, the foie gras terrine from Au Cheval, and the Tagliolini Nero with Crab, Sea Urchin, and Chili from Balena should all get shout outs. I am looking forward to many more meals in the next year and I can't wait to share them. Have a happy and safe New Year!

Favorite Recipes of 2012

2012-12-23T06:46:00.000-06:00

I say this every year, but I cannot believe how fast this year has gone by. It was a big year for me which included me packing up and moving from Los Angeles to Chicago. It was a great decision and I am having the time of my life meeting new people and exploring an amazing city. Even though I don't cook quite as often as I used to, there have been some delicious things that have come out of my tiny kitchen in the last year. Here are a few of my favorites.

Serious Eats' take on Halal Cart-Style Chicken and Rice is packed with flavor and a great way to have street food at home.

Cookies and Cream Brownies were such a hit at my friend's Super Bowl party that I made them again a few weeks later for the super cute couple that I cooked for for Valentine's day.

One of the last things I cooked in LA was this insanely addictive Chipotle-Garlic Edamame.

Greek Nachos quickly became my favorite summer meal.

Funfetti Cake was a fun way to celebrate my sister's 30th birthday.

The holidays were definitely merrier with cranberry mojitos.

I really can't stop thinking about these peppermint slutty brownies. I may have to make them again for New Year's Eve.

I'm in California for the week visiting with my mom (!) and sister and relaxing. I hope that however you spend the holidays, you are having a great time with people you love.

Holiday Gift Guide and a Giveaway!

2012-12-19T06:00:00.000-06:00

I thought I would do something a little different this year and make a little holiday gift guide of things that I am loving and/or coveting this season. It's not too late to pick up some last minute things for people on your list! To sweeten the post, I am hosting a giveaway to win one of these fabulous gifts! Scroll down for details.

1. Several cookbooks are on my "to-buy" list including The Smitten Kitchen Cookbook, Keys to the Kitchen, and at the very top of the list is Jerusalem, A Cookbook by Yotam Ottolenghi and Sami Tamimi, $19.85 on Amazon

2. I love rustic kitchens with a modern edge and this sign fits in to that aesthetic. It would be so cute over my little stove. "Eat" sign made with recycled farm steel by The Steel Fork on Etsy, $40

3. For leftover wine, these stoppers make an excellent stocking stuffer. vinostop "Peace" bottle stoppers on Spin Bucket, $9.95

4. I am feeling much love for my new home town. These necklaces are the perfect expression of pride for whatever city you live in. City pride necklace on Brevity, $75-$95

5. If you're traveling during the holidays or just listen to a lot of a music, these headphones are a must. The sound quality is amazing, they have a microphone so you can use them on calls, and they are so sturdy, that I feel completely comfortable throwing them in a carry on and not worrying about them. SOL Republic Tracks HD On-Ear Headphones, $129.99

6. Most of the time I take pictures with a 50mm lens, but it can be difficult in trying to get wide-angled shots of my city's skyline that I love so much. This 35mm lens allows for wider shots, while still being able to get great depth on tighter images. Canon EF 35mm f/2 Wide-Angle Lens, $309 on Amazon

7. To know me is to know I love, love my nail polish. I've changed nail colors three times in the past week alone. I am a huge fan of the brand Essie and totally crazy about their Winter 2012 collection. I have already added Leading Lady, Beyond Cozy, and Where's My Chauffer to my ever-expanding collection of colors. These colors are perfect for holiday parties and will make great stocking stuffers for the polish fanatics in your life. Essie nail polish in Leading Lady, $8

8. Winter is almost here! I'm super excited for the snow, but having already experienced the wind chill, I know I need to be prepared. This scarf/shawl combo is great for those super blustery days. The Chunky Cowl Scarf Shawl Hood by CT Handmade on Etsy, $34.95

9. Who doesn't love a thoughtful, homemade gift? Give the baker in your life something like homemade vanilla extract and they will think of you every time they make a delicious treat. Homemade Vanilla Extract Recipe on Saveur

Now for the giveaway! One (1) lucky reader will have a chance to win the SOL Republic Tracks HD Headphones in the color gray, as seen above. Since these are great for listening to music, the rules of the giveaway will be simple: Tell me your favorite holiday song (name of the song and artist). For additional entries, follow me on Twitter @dishingdelights and tweet me your favorite holiday song or follow my Facebook page and leave a post with your favorite holiday song. Once you have done that, leave another comment to let me know you have done so. This contest is open to US residents only and you have until midnight CST on 12/29/12 to enter. This will be a nice post-holiday gift if you didn't get everything on your list. Good luck!

*Disclosure: I received a pair of SOL Republic headphones to review and another to give away. The opinions expressed are my own.

Peppermint Slutty Brownies

2012-12-18T06:24:00.000-06:00

We've all seen them. I believe they originated on Kevin and Amanda under the name Ultimate Chocolate Chip Cookie n' Oreo Fudge Brownie Bar (say that ten times fast). The Londoner coined them "Slutty Brownies" and they have been popping up around the web ever since. I got my first taste of these earlier this year at the Food Blogger Bake Sale and I have been waiting for a reason to make them. I try to stay away from box mixes so I wanted to do this version from scratch. For my holiday party with friends this past weekend, it made sense to kick these up with some mint. These are a delight. The mint creams get a little melted in the cookie layer, but they definitely enhance the flavor of the candy cane Joe Joes. The gooey brownie layer is the perfect counterpart to the mint. I would like to think these were the hit of the party. These brownies are definitely rich so one pan will go a long way at a party.

One year ago: Apple Cinnamon Rolls with Cream Cheese Glaze
Two years ago: Little Ethiopia
Three years ago: Pumpkin Bread with a Cinnamon Cheesecake Layer
Four years ago: Almond Brittle

Peppermint "Slutty" Brownies
(Adapted from What's Gaby Cooking)

For the brownie layer:
10 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
2 large eggs at room temperature
1/2 cup all-purpose flour

1 package candy cane Joe Joes (or other chocolate-mint sandwich cookie)

For the cookie dough layer:
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/4 cup brown sugar
Scant 3/4 cup granulated sugar
1 egg, at room temperature
1 1/4 teaspoon vanilla extract
1 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup of chopped peppermint cream candies (it is easier to cut them while they are cold)

To make the brownie layer:
Melt the butter in a medium-sized saucepan over medium heat. Turn off the heat. Whisk in the sugar and cocoa powder. Remove the pan from the burner and whisk in the eggs and vanilla until well-combined. Add the flour and whisk until it is fully incorporated. Set the brownie batter aside.

Preheat the oven to 350 degrees. Line a 9x9 pan with foil and leave an overhang so it is easy to lift the brownies out of the pan. Spray the foil with cooking spray.

To make the cookie layer:
In a mixer fitted with a paddle attachment, or with a hand mixer, cream the butter and both sugars until light and fluffy. With the mixer on low, add the egg and vanilla, making sure to scrape down the sides of the bowl. With the mixer on low speed, add the flour, salt, baking soda, and baking powder and mix until well combined. Fold in the mint creams.

Press the cookie mixture into the prepared pan into an even layer. Top the cookie dough with the candy cane Joe Joes in a single layer. Top the cookies with the brownie batter and use a spatula to spread the mixture evenly.

Bake for 30-35 minutes until a knife inserted in the center of the pan comes out clean. Let the cookies cool on a rack for 10 minutes before lifting out of the pan to cut and serve.

Printable Recipe