Color Me Caroline

Squash and Black Bean Tacos

2015-06-25T06:00:00.000-04:00

Hiatus. Population: 1. Population: Me. I've been on a bit of a hiatus lately.

There's this comedian - John Mulaney - he has this bit about how much easier it is to not do things than to do them. I don't even have a legitimate excuse for my hiatus. Other than, it was easier not to. Sure, I've been busy at work. And, I've been traveling a bit. And, the light in my new kitchen is less than inspiring. Buy beyond anything else, when I finally get home from the work, from the gym, make dinner, clean it up, take a shower and crawl in bed - it's easier to veg than to put thoughts into words.

Speaking of veg-ing, You can't know this because I haven't posted recently, but lately I haven't been eating a lot of meat lately. Bring on the veggies. Meet my first veggie tacos,

Look at all the goodies. Can you believe it only took one pan?

A perfect quick summer dinner. And, just really any reason to eat lots and lots of guacamole.

Ingredients
1/2 zucchini
1/2 summer squash
2 slices vidalia onion
2 sections red pepper
2 sections green pepper
2 Tbsp olive oil
2 Tbsp taco seasoning (I used cumin,

3 corn tortillas
1/2 c black beans
chopped tomatoes
sliced radishes
feta (or other) cheese
guacamole
cilantro (would be yummy, but I didn't have any)

Directions

Preheat oven to 450F. Line a baking sheet with foil. Cut squash into half moon rounds, 1-2 centimeters thick. Place in a bowl and toss with 1 Tbsp olive oil and 2 Tbsp taco seasoning. Place on baking sheet.
Segment pepper and onions. Drizzle with olive oil, season with salt and pepper. Place on baking sheet. Bake in oven for 20 minutes, until peppers are charred and squash is soft.
Assemble tacos

Santa Fe Overview

2015-04-14T06:00:00.000-04:00

If you follow me on Instagram or have read any of my last few posts, you may know that I went to Santa Fe for the first time a few weeks ago. I'm pleased to announce that I'm in love with Santa Fe and the South West. Wide, open spaces, green hatch chiles and Georgia O'Keefe. The South West gets me. I also just could not get over all of the orange blue - aka one of my favorite color palettes to ever exist. Here's a little overview of our trip, including the most ridiculous travel arrangements I've ever made.

Day 1: Drive 2 hours to Harrisburg. Drive 1 1/2 hours to Baltimore. Fly to Albuquerque. Drive to Santa Fe. Dinner at Rudy's BBQ.

Day 2: Breakfast at Starbucks (sorry, not sorry). Grocery shopping. Hiking at Bandelier National Monument. Visit the Georgia O'Keefe Museum. Dinner at Tomasita's.

Day 3: Hike Mount Taylor. Delivery pizza from Rooftop Pizzeria.

Day 4: Breakfast at the Plaza Cafe. Hike Kasha-Katuwe Tent Rocks. Dinner at Blue Corn Brewery.

Day 5: Explored Santa Fe plaza. Dinner at Il Piatto.

This was my first big girl vacation without my parents. I went with my best friend from college and we had the absolute best time. We were lucky enough to stay at my aunt and uncle's condo, which made the trip shockingly and pleasantly affordable. Between the sun, girl time, food, drinks and of course one hell of a summit, I can back blissfully relaxed and dreaming of my next trip to Santa Fe. Hopefully I can go when they're roasting hatch chiles and when I can attempt to summit Baldy. I can't wait for my next big girl vacation. And to tell you more about some of our explorations and meals.

Sunday Thoughts

2015-04-12T17:12:00.001-04:00

I sat down to write yesterday after a month-plus long hiatus. And, instead, I ended up watching several episodes of The Slap on Hulu (it's completely intriguing [Correction: in between starting and finishing this post I finished the series. Oh my goodness. So good.) and not doing much else. I think the only thing consistent about this blog is the fact that I often disappear without warning shortly after I promise to write consistently.

Sometimes it's because I truly forget. Sometimes the world gets crazy - good or bad - and I can't bring myself to write. Sometimes its because I'm not sure if anyone even reads this. But most often it's because life is hectic, and busy and oft changing. And as I try to keep the ground from spinning out from underneath me, trying to keep centered and on course, things get left behind.

Life lately has been crazy good. With lots of new adventures in new places. It hasn't left much time for writing. Between work and vacation and maybe a new special friend, my life is wonderfully full and my cup - indeed - runs over.

Here's what you can expect to see over the next couple of weeks -- recaps from my fabulous trip to Santa Fe. Short, brief restaurant reviews of places I've tried recently and recipes that I cooked while I still lived at home because I haven't figured out how to get decent lighting in my new place. That is if I ever actually get motivated to write anything.

Breakfast for One - Single Lady Apple Pancake

2015-03-24T06:00:00.000-04:00

It's been unbelievably long since I've posted anything in general, let alone a recipe. If you don't know me - or more specifically - if you don't follow me on Instagram - I got a concussion early in February in the lamest way possible. I fell on ice on my way to work. It was a painstaking week + change to recover.

When I started to feel better, I decided to celebrate, and because I finally got (momentarily) tired of eggs + carbs, I decided to try out the Sugar Hit/Joy the Baker single lady pancake mash-up of the apple variety. And, I loved it. I'm normally not one for apples in things, but these pancakes are delightfully light and fluffy, with just the right amount of chew and surprisingly light on sugar.

I only tweaked the recipe slightly, adding 1 Tablespoon of flour, and forgetting to mix in the cinnamon and instead sprinkling it on top, so I'm just going to link you to the original. GO HERE.

Next time, I'm thinking single lady carrot cake pancakes! Definitely happy to celebrate being a concussion-free single lady.

My New Life

2015-03-22T13:19:00.001-04:00

Well, I finally did it. I bit the bullet and finally moved out of my parent's house. I'm now officially a New Yorker. This is my front door - isn't it cute! Yes, it was snowing the day I moved in. And four times since.

Basically, since the start of 2015, this year has been crazy. Crazy good for the most part. I've been doing lots of cooking, but most of it doesn't seem to be pretty enough to photograph and post.

Anyways, the best part of my new life is new dog snuggles. This is Bosco, who belongs to one of my roommates. He is such an energetic sweetie.

I haven't done a ton of exploring soon, but I'm starting a list of favorite places. Starting with: Bergen Flea, and a Soul Food restaurant down the road

I promise to update more soon? Maybe, anyways. Next stop: Santa Fe with my best friend from college.

HELP: I've Spent All Day Looking at Cookbooks

2015-01-24T21:48:00.001-05:00

If you don't know me, I'm a cookbook hoarder. I. LOVE. COOKBOOKS. Particularly ones with big, pretty photos. Or ones that are really really old that seem like they have a story to tell.

The vast majority of my Amazon gift cards received for a birthday or Christmas go toward a book of some sort. And to be honest most of the books I purchase are cookbooks.

Can we talk about gift cards for a second? They're such an odd concept to me and I can't exactly articulate why. That said, I'm very glad they exist. I'm the kind of person who puts cash and checks directly in the bank, never to touch them ever again. But the bank doesn't accept gift cards. They adamantly told me so. So a gift card forces me to buy something I actually want. It's kind of genius.

And because I'm very lucky and have some very thoughtful people in my life, I'm the proud owner of not one, not two, but three new cookbooks. GAH. I'm so excited.

Let me just tell you. I bought David Lebovitz's My Paris Kitchen earlier this month and made the pasta and coffee creme brulee. More to come on that later, but it was phenom. I'm seriously lusting over his pictures and life in Paris.

I cannot wait for my other books to come. More, more, to come on that later.

Veggie Quinoa Breakfast Bowl

2014-11-10T06:00:00.000-05:00

So, it's been a while. A long while. Not the longest while though. This combines all of my favorite things except maybe bread, pumpkin, peaches and nutella. So not all of my favorite things - but many of my favorite breakfast things - veggies, quinoa, cheese and crispy fried eggs. But, I blame Gilmore Girls for my absence. It's on Netflix now. It's not my fault. (ok maybe it is),

It's not the quickest breakfast to whip up, but it's worth it. So, worth it. It's such a yummy breakfast - and you don't even have to feel guilty about it. First, cut up all your veggies. And, if you're still getting stuff delivered from a CSA - like we are - put a little bit of everything in it. EVERYTHING.

I just love the contrast of colors in this photo. LOVE.

That crispy fried egg on top - that I learned from Smitten Kitchen. And, my goodness, I will never eat a fried egg prepared a different way again. I'm not sure why the sides folded up, but I don't even care. you notice the purple? It's purple potatoes from the CSA. PURPLE POTATOES. First time I ever had them was in Hawaii a few years ago - what a delicious throw back.

Recipe inspired by How Sweet Eats

Ingredients:

1 Tbsp olive oil

1 chopped mushroom

1 slice of onion, chopped

1 very small potato, chopped

1 slice of red pepper, chopped

4-6 broccolis chopped

1 slice of cheese (I used jarlsberg)

1 Tbsp butter

1 egg

Directions:

Cut up your veggies so they're about the same size. Heat oil in the skillet and saute veggies and garlic for 5-6 minutes.
Add quinoa and toast for a few minutes.
Add water and simmer for about 15 minutes (until quinoa is cooked). My pan was so hot that I had to add extra water to finish cooking it, so keep an eye on your quinoa.
Heat up a separate skillet extra, extra hot. Grease the skillet with butter and crack an egg into it. It should sizzle and bubble loudly. This creates fantastic crunchy edges.
Scoop the quinoa and veggies into a bowl. Top with cheese and fried egg. Salt and pepper to taste.

Love & Links - November 7

2014-11-07T06:00:00.000-05:00

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

Holy cow! It's November. I feel like I missed half of October. Well in this realm of the internet I did. So much fun in October. Homecoming weekend. Pre-Halloween. Halloween. We celebrated our dog's one year adoption anniversary with some doggy ice cream - because, well, we're strange. I feel like so many little things happened - and so many parties. This might be my first weekend "off" in months. But, tonight I'm headed to Brooklyn.

Any taco. Any wine. These look mighty good.

The secret to nacho cheese. Some please help me find this.

A whole list of kale recipes that look oh so delicious.

Pumpkin and butter happen to be two of my favorite things - so this.

I need a reason to make this cake.

Once I move out these veggie burgers will be an absolute staple. And they're healthy because vegetables, right?

Molly Yeh continues to make childhood dreams come true - dunkaroos. yes please.

Ok but this looks unbelievably good.

It's officially soup weather - and I'm into this and this.

A look inside Thug Kitchen - this cookbook, I want.

And baked apple cider donuts for good measure.

Apple Pie Stuffed Challah Bread

2014-10-20T06:00:00.000-04:00

One of my favorite things ever - EVER - ever is to make bread from scratch. Quick bread, yeast bread, bread, bread, bread. And, one of my most favorite things is challah bread. And, anything apple stuffed. And, I bring you this brain child, apple stuffed challah bread. In a pretty, swirly circle inspired by Molly's recipe at Barney's.

Pretty, pretty. This bread whips up surprisingly quick - if you don't count the rise time. And as much as I love the braided version, it's so great not to have to think when making the bread. It's just one quick roll and one final rise.

There's such a yummy balance here. The bread has a little crunch on the outside, but is pillowy and soft on the inside. Just sweet enough and nice and cinnamony. I love cinnamony things. And apple thing. And everything fall. This bread even won over one picky eater I know and two apple lovers.

Pro tip: eat warm with salted butter. Pro-er tip: eat warm with cinnamon honey butter. You heard me. We've got some leftovers, and I'm seriously considering making some french toast with it. Challah bread makes some darn good french toast.

But, first. I bring you my adapted recipe. And then, I dream of apple picking and picnics. Let's stuff some apple pie into some challah bread.

Recipe adapted from My Name is Yeh via the Window

Ingredients:
3/4 c warm water
1 Tbsp dry yeast
1/14 c. + 2 tsp + 2 Tbsp brown sugar
1 tsp slat
3 c. flour
1 Tbsp + 1 tsp cinnamon
1/3 c vegetable oil
3 eggs
2 apples
1 Tbsp butter
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp cornstarch + 2 tsp water

Directions:

Combine the warm water (it should not be so hot that it burns your finger), yeast and 2 tsp brown sugar. Let sit for a few minutes until the top is gross and foamy.
Mix 1/4 c. brown sugar, flour, salt and cardamom and set aside. Mix oil and 2 eggs.
Add the yeast to the dry ingredients, followed immediately by the oil and eggs. Mix until it forms a dough and then knead until smooth (7-10 minutes, and my favorite part)
Oil a large mixing bowl and place the dough inside. Cover with saran wrap and let sit until double in size (about 2 hours)
Meanwhile, peel and thinly slice the apples. Brown the butter and spices. Saute the apple in the browned butter and add the brown sugar. Cook until the apple is tender (10-15 minutes) and add the cornstarch mixture (dissolve 1 tsp cornstarch in 2 tsp water). Cook until thick and bubbly. Set aside and let cool.
Roll the dough into a 10 X 14 rectangle on a lightly floured surface. Sprinkle the surface with brown sugar and evenly distributed the cooked apples. Then roll the rectangle lengthwise, seal the edges and wrap it around to form a coil. Beat remaining egg and brush over dough. Sprinkle with raw sugar and salt. Let rise for 30 minutes while the oven preheats to 375. Bake on parchment paper in a jelly roll pan (I did it on a cookie sheet and got caramelized sugar in the bottom of the oven :( ) for 40 minutes. Let it cool and enjoy!

Easy Pumpkin Donut Holes

2014-10-15T06:00:00.000-04:00

It's not secret that I love donuts. That wasn't the most revolutionary sentence I've ever written. Regardless, it's the truth. And, it's this recipe that got me over my fear of deep frying and lead to these bad boys a few weeks ago. And now, for a fall twist on that fated recipe.

Pumpkin donuts. You heard me. I substituted some of that fat in the original recipe with pumpkin puree because it makes it healthier? Because I can. Because pumpkin. That's why.

This recipe is super easy and super quick. And, definitely something you can share or keep all to yourself. It's the perfect accompaniment to a crisp fall morning and a piping hot cup of coffee in your favorite mug.

For those who don't like pumpkin - I've met two of these people, they apparently exist - be warned this is the first of many. It's all fall recipes from here on out (another thing I should have posted with my first apple recipe a few weeks ago. But, seriously be prepared for carbs, pumpkin and apples. Because it's not basic, it's classic.

I love having a fresh donut in 20 minutes or less - and these hit the sweet, pumpkiny, lightly cinammony spot.

Ingredients:
1/2 c. flour
1/2 tsp baking powder
pinch of salt
1 tsp cinnamon
1/8 tsp each ginger, allspice, nutmeg and cloves
1 Tbsp sugar
5 Tbsp pumpkin puree
1-2 Tbsp milk
Oil for frying.
1/3 c. sugar
1 Tbsp cinnamon

Directions:

Mix flour, baking powder, salt, cinnamon and spices and 1 Tbsp sugar. Mix in pumpkin puree to form a thick paste. Mix in enough milk to make a soft dough.
Mix 1/3 c. sugar and cinnamon.
Form dough into 1/2 - 1 inch balls and fry about 30 seconds - 1 minute each side. Remove from oil dry on paper towels and roll in cinnamon sugar.

Apple Slab Pie

2014-10-13T06:00:00.000-04:00

I'm so far behind. So so far behind. I have 23 draft recipes to share with you. Probably more than that since those don't even account for most of the food I have photos of. I don't even know how it happens. Yes, I do. Between work and commuting and pretending to have a social life sometimes blogging just falls off the radar. And once I stop blogging for a while, it's really hard to start again.

Not to mention. The number of unshared recipes I have is completely overwhelming. Half of them are summer recipes, so they're not even relevant to share anymore! Basically, what I'm trying to say is I generally cook 2-3 things on the weekend that I 100% want to share with you (many of which end up on my Instagram). But, in an effort to share things you'll actually want to cook and in favor of local and seasonal fruits and vegetables, you really don't want to make peach pie right now. Peaches are really on their way out - and it hasn't been a great peach season anyways.

In sum, I'm trying to post recipes more frequently. Get ready for lots of apple and pumpkin dessert and so. much. squash. And, I probably should have paired this explanation with the apple cider donuts, but oh well. I didn't. Moving on, let me tell you about this pie.

This pie is a beauty. There's something about lines of apples peeking through a crackly crumbly topping. Framed by a golden, flaky, buttery crust. It did not come together quickly. Because I'm easily distracted and because I was meticulously lining up my apples. But, boy oh boy was it worth it. I think its the perfect ratio of crust, crumble and apples. Not to mention the apples are nice and tart, so the cut through the just-sweet-enough crumble. I would say its the perfect bite of apple (until I try those deep fried apple pies I've been seeing - let's be honest, deep-fried anything wins. Unless, it's Oreos. I can't get on board with that one).

Just make it. Just make the pie. It's all at once rustic and impressive. and gorgeous. And 100% delicious.

Pie Crust Ingredients:
2 1/2 c flour
1/2 c butter, cold
1/2 c shortening, cold
1 rounded tsp. baking powder
1/2 tsp. salt
1/2 ish c. ice water

Filling Ingredients:
I used 11 1/2 apples (because I did two layers of apples)
For every 3 apples,
1 Tbsp sugar
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
1 tsp flour

Topping Ingrediens:
1/4 c butter
3/4 c flour
1/2 c brown sugar
2 Tbsp cinnamon

Directions:

Start with the pie crust. Mix the flour, baking powder and salt in a bowl. Cut the cold butter and shortening into cubes. Rub the butter and shortening into the dry ingredients. Mix enough ice water into the dough until a stiff dough forms - I used about 1/2 cup.
On a lightly floured surface, roll out the dough until it's a large rectangle that measures about 1/2 inch larger than a 12 x 18 jelly roll pan. Line the pan with parchment paper and place the dough into the pan. Crimp the edges of the dough.
Thinly slice the apples. For every 3 apples, mix in 1 Tbsp sugar, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice and 1 tsp flour. Line the jelly roll pan with apples so they overlap. I did two layers of apples.
For the crumbly topping, rub the butter into the flour, brown sugar and cinnamon. Evenly crumble over the apples.
Bake the pie for 30-40 minutes at 400.

Love & Links - October 10

2014-10-10T06:00:00.000-04:00

I wont Stephanie's cookbook from Izy! Let's go October, let's go.

A little lunch inspiration - anything thai and in a bowl, instant noodles and this fried cauliflower sandwich.

All the pumpkin pancake recipes: one, two, three and a pumpkin spice coffee.

A New Orleans-inspired dinner with gumbo, dirty rice and some classics.

Let's be indulgent: cronuts, fried apple pie, bacon peanut butter cups, laminated nutella morning buns and croquembouche cupcakes.

Ok brunch - let's this giant pecan pie chelsea bun or this veggie sandwich or this kale sandwich.

I love a good one pot meal.

Let's be entertained: books to read and food tv.

Let's waffle everything, including latkes and sweet potatoes.

I'm so intrigued by this pork recipe and all of these chicken parms.

Tomato Pie

2014-10-08T06:00:00.000-04:00

I think by now you probably know what some of my food preferences are. Largely, I'm way into breakfast, bread and dessert. I'm trying to be in to vegetables - particularly tomatoes. And, to be totally truthful, most of the time I'm choking those tomatoes down.

That's why when my mom proposed this recipe I kind of raised my eye brows and said um, no. Then, a couple of weeks later she rather emphatically (in the sweetest way that only my mom can) stated we would be making tomato pie, and would I mind making the crust? With my new found love for pie crust - thanks to this recipe and this very cool cookbook - I begrudgingly said yes.

To sum it up, I loved this recipe. Actually loved it. Like would make it on a regular basis and would buy tomatoes to make it. Somehow, such a simple recipe completely transforms the tomatoes into a warm, gooey, cheesy, bacony mess wrapped up in one of my favorite forms of gluten. Next time, I'll probably tweak the recipe by adding more cheese, some roasted garlic to the tomatoes and a little cracked pepper - but the first run was darn near perfection.

This recipe is just a little bit time consuming, which kind of made it the perfect thing for my mom and I to tag team (though we accidentally made the cheese topping twice due to a lack of communication - we have different definitions of "build").

I can't think of a better way to use the last of summer's tomatoes. In an effort not to post all apple and donut recipes this week, I bring you tomato pie.

Recipe from Sensational Sides

Ingredients:
1 1/4 c. flour
1 tsp. baking powder
pinch salt
1/4 c. butter, cubed and cold
1/4 c. shortening, cubed and cold
1/4 c. ice cold water
4 tomatoes, medium
1/2 c. basil
1 c. mozzarella cheese
1/2 c. cheddar cheese
3 Tbsp mayonnaise
Dash of cayenne pepper
1/2 c. crumbled, cooked bacon

Directions:

Slice tomatoes in 15-16 total slices. Place sliced on a baking rack placed over a sheet pan with edges. Lightly salt the tomato sliced and let them sit about 15 minutes to get rid of some of the juices.
Mix flour, baking powder and salt in a large bowl. Rub butter and shortening into flour mixture until crumbly. Stir in enough water until it forms a stiff dough. Roll the pie crust out into a circle on a lightly floured surface and place in pie tin. Prick the bottom of the pie crust and parbake it at 375 for 6 minutes. Let cool for 15 minutes.
Pat the tomato slices dry with paper towels. Arrange half of the tomato slices on the pie crus. Sprinkle with 1/4 c. of basil. Add the rest of the tomato slices and sprinkle with the rest of the basil.
Combine the mozzarella cheese, cheddar cheese, mayonnaise, cayenne and bacon in a small bowl. Spread the mixture over the top. Bake until browned 30 to 35 minutes. Cover the top with a loose ten of aluminum foil to keep the cheese from burning and continue cooking about 15 minutes longer.
Remove the pie from the oven and let it cool for at least 20 minutes. They're actually serious about that one. We had some burned mouths at my house.

Apple Cider Donuts

2014-10-06T06:00:00.000-04:00

Let me tell you about my best friend. GUYS. This apple cider donut recipe. I can't even handle. It's kind of a project, but it's 100% worth it. I don't always fry things, but when I do - I don't even have an ending to that sentence.

Let's face it. We all have dreams of the perfect apple cider donut. Crispy on the outside, but moist (sorry) on the inside. It somehow managed to be both dense and light. And, cinnamon sugar crusted on the outside. But sadly, most of them are dry and cakey. Well, not these bad boys - courtesy of Smitten Kitchen.

Honestly, to be truthfully...truthful...I'm not huge into apple desserts. With the exception of apple strudel, I just don't love them. It's a shock. I'll eat a bite of crisp or a slice of pie, maybe even a cupcake - but I'd rather be eating a peach dessert. But, these. These are a mistake. A big mistake. Because I promise you, you won't be able to eat just one.

I've done a bad thing. These donuts are bad in the best way possible. And by bad, of course I mean absolutely amazing. (Train of thought - would a bad donut actually be a good thing? Because then I wouldn't feel the need to eat them all? No, bad donuts are actually a really, genuinely terrible thing.)

Ingredients:
1 c. apple cider + 1 c.
3 1/2 c. flour, plus additional for the work surface
2 tsp. baking powder
1 tsp. baking soda
1 Tbsp ground cinnamon
pinch salt
1/4 tsp ground nutmeg
4 Tbsp butter, at room temperature
1 c. granulated sugar + 1/4 c.
2 eggs
1/2 c buttermilk

1 c. cinnamon sugar
Vegetable oil for frying

Directions:

Reduce 1 c. apple cider over medium heat until its about 1/4 c. (20-30 minutes).
In the meantime, combine the dry ingredients (except 1/4 c. sugar) and set aside. Beat the butter and sugar until smooth. Add eggs one at a time. Add buttermilk and reduced cider. Mix the dry ingredients with the wet ingredients until just combined.
At this point, you may want to throw the dough in the fridge or the freezer to make it easier to work with. Or, if you're like me, and running late to leave for the weekend while making two pies, you can work with it gently and directly. On a lightly floured surface, roll out the dough until about 1/2 inch thick. Cut the dough into circles and punch out the center (I used a half cup measuring cup and a grapefruit spoon because biscuit cutters are on the long list of things I need to invest in).
Heat a couple inches of vegetable oil over medium heat in a deep-sided pan until it reaches 350. Line a plate (or the counter) with paper towels. Fry donuts and donut holes for about a minute on each side. Remove from oil and put it on the paper towels.
Mix 1 cup cider and 1/4 c. sugar in a bowl. Dip the donuts into the cider and then directly into the cinnamon sugar. And then enjoy!

Love & Links - September 26

2014-09-26T06:00:00.000-04:00

This is a representation of possibly my favorite shopping trip ever,
My mom and I bought four pie plates and four ice creams and nothing else.
Priorities.

I missed a week. Holy cow. I can't believe its nearly the end of September. I've been so busy, and now I've come down with a cold. There's camping trips, weekends away and parties to tell you about. and so, so much food. While I've been away, everyone else has been busy - and now I have lots of links to share!

All of my favorite things in these beer house woked clams.

Chipotle popcorn? Hello, movie night. And, maybe deep fried apple pie bites.

Let's tailgate and watch football with corn and artichoke fritters and beer cheese queso with chorizo and cake batter rice krispie treats.

But, really I'm feeling the soup these days: bacon corn chowder, chicken pot pie soup, this lentil soup and cheesy chicken enchilada.

Anything thai, including this dirty fried rice.

I don't even understand but this has lobster and gruyere and toast. and yes.

I'm so into buffalo and falafel, so this. These are burgers I might actually eat.

I just want to be Molly's friend: marzipan challah, apple honey muffins, brown sugar challah and an apple picking party.

In other apple thoughts, apple butter, brown butter apple tart and beer battered apple fritters.

Eggplant parmesan pizza. AMAZING.

These cookies, these pasta recipes and this guy and his dog.

Throwback Thursday: Caramel Apple Pie Cupcakes

2014-09-25T06:00:00.000-04:00

Please ignore my recent hiatus. Oh my goodness. IT'SFINALLYFALL. I love fall. Fall is my favorite. Maybe. Ok, but I really, really like fall. And, with fall comes apple season! We're getting lots of apples and apple cider from the CSA, and I'm pulling out all the stops with the apple things this year. I figured to start things off, we'd throwback Thursday to a favorite, ridiculously complicated, but definitely worth it recipe - caramel apple pie cupcakes. More specifically, cinnamon cupcakes with apple pie filling, caramel swiss meringue icing and homemade caramel sauce. Yeahhhhhh.

Apples always remind me of my childhood. Growing up, we had a huge apple tree in our yard. My memories are filled with bags and bags of apples all the time. And so much apple pie and apple crisp.

These cupcakes are actually kind of special. Beyond the fact that they are delicious (if there is man-catching food, I think this is it), I made them for my sister and her fiancee's (S) engagement party. Which was so much fun, and I got to make so much food. But, mostly we got to spend the evening meeting the S's friends and family - which was super cool.

Plus, if you can find two people who love apple pie more than those two. Then, well, I should have invited them to the party.

Check here for the recipe!

Love & Links - September 12

2014-09-12T06:00:00.000-04:00

Last weekend was adventure-filled to say the least. And today, since I’m apparently circling the North East-ish area, I’m headed back to Pennsylvania for a weekend of catching up with friends. My previous weekend adventures include Labor Day on Long Island and climbing Mount Washington.

I’m ready for another Tacos.Tacos.Tacos. party if you are, especially with this recipe.

I’m really into the idea of toast for dinner. And this guide to pork chops, if I’m going to pretend to be an adult.

Breakfast is my favorite. And eggs benedict is a favorite favorite. Cannot wait to try this kicked up recipe.

If it’s not officially fall I can still make ice cream, right? Please, because this. And also, someone married three of my favorites – fried things, ice cream and coffee.

Pumpkin cake push pops? And individual pumpkin cookies – oh my goodness.

Then again, I am so ready for fall and this salad. And this apple cider cake. And this dip for football season. Speaking of I think the Browns (aka the Brownies) might need some of these brownies after last Sunday’s game.

I only wish this was a pie bar…

I can’t handle this. I want to be best friends with Molly. Other things I can’t handle, but must have: this take on cinnamon rolls.

These rolls because cheese, herbs and carbs – aka the trifecta, duh. Also, these potatoes, while we’re talking carbs. And since we’re talking potatoes, these fries please?

Is zucchini season over? Because I want these muffins. Up the alley of pretending things are healthy, these snack cakes.

One last peach recipe – because summer is almost over, but this tart looks amazing.

A Little Behind

2014-09-09T15:46:00.003-04:00

Oh hey, hi. I climbed Mt Washington over the weekend. And, it was amaaaaaaaaazing. I want to tell you all about it and the best post-hike meal I've ever had. But, I'm a little behind. So, apologies for the delay and here's a pic from the summit.

And one from the way down.

Love & Links - September 5

2014-09-05T06:00:00.000-04:00

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

Whoa, August come back. Where did the time go? Eh, that's ok - I have a new hat and I'm ready for fall. I'm dreaming of fall and I've already enjoyed my first pumpkin spice coffee and hot caramel apple ciders of the season. I'm so ready for all the pumpkin and the squash. For new adventures.

I spent last weekend (Labor Day weekend) on Long Island visiting my roommate from college and her older brother with a large group of our friends and it was fantastic. Now for a complete turnaround, I've unpacked the bikini and packed a winter hat and gloves as I head off to New Hampshire.

I think I need to make one of these pencil holders for my desk.

Anything for another strata recipe, especially one that sounds so warm and yummy. Can you say BRUNCH?

Literally in love with these lobster bisque pot pies. Must have lobster.

This might be my new snickerdoodle recipe. And wait, but ok I need to make these brown sugar cinnamon pop tarts.

I cannot wait to flip through all of these football recipes. Last night was the first game, and I am ready for some tailgating food.

Any reason for another granola recipe. And, since I'm being impeccably healthy (not) these banana muffins.

This sounds so yummy - smoked chicken and chorizo panzanella.

And all the pastries, oh my goodness.

Throwback Thursday - Labor Day Weekend

2014-09-04T06:00:00.000-04:00

Please ignore my finger. Fire Island.

How about we go back to last weekend? Consider me the newest Long Island fan. My first trip was fantastic.

Days of sun and fun and sand. And my first game of volleyball. College friends and new friends and dogs. Star Wars and a Harry Potter marathon. And lots and lots of puzzles.

Mini golf and boat rides. Food and cookies. A car ride in the rain and pizza. Dogs and frisbee and wiffle ball. Collecting muscles and walks on the beach. Playing in the waves and chicken. Surprisingly few games of mafia and some GRE math prep.

Let's go back. I'm already looking forward to next year. I'm so reluctant to admit this trip is over that I haven't unpacked yet. Which I probably need to do seeing as I'm doing a complete 360 and leaving for New Hampshire tomorrow. I'm thinking that bathing suit isn't going to be very useful.

Labor Day

2014-09-01T06:00:00.000-04:00

Happy Labor Day - from Long Island

Love & Links - August 30

2014-08-30T10:22:00.004-04:00

How is it actually possible that August is over already? I literally cannot believe it. Literally. Also, I'm late with this one - because some weeks hit you on the head. Today, I'm on Long Island celebrating the last days of summer and an almost vacation from work. But, this is what I've loved from the web this week.

Last weekend I hosted a Tacos.Tacos.Tacos. party - or a taco bar and game night. I'm already planning my next one with these tacos. But above tacos, I want to make these tostadas.

I love these raspberry scones. So cute.

This ribs, but wings.

Frozen salted smores sandwiches, you're kidding me.

These shrimp rolls - herb brown butter mayo, yes please.

A new chocolate chip cookie recipe? Always.

It's been a while since I've made some donuts.

These pretty, pretty tarts. I might just have to try.

Not Quite Chicken Pad Thai

2014-08-27T06:00:00.000-04:00

I've recently become obsessed with pad thai. I have a great friend, who is currently very far away riding a motorcycle back home (please, get home safe!), who first introduced me to pad thai. We were getting carry out to take to a friend's house before a St. Patrick's Day party earlier this spring and couldn't decided what we wanted. He usually gets chicken pad thai and I get red curry with tofu and vegetables. But, we both got a little bored. So, we went halfises. Best choice ever.

Now, I order pad thai with tofu and vegetables at from our local thai restaurant. It feels so indulgent. It's sweet and tangy and savory. And with tofu and vegetables it's even a little healthy. I've been meaning for a long time to try my hand at pad thai, so I could have it whenever I want. But, there's usually a bit of a skirmish over who gets to cook, but I found an opening - so I grabbed it.

But, when my parents (Yes, I live at home and this time they included my ingredients in their weekly list) went shopping, they had a few exceptions to my list. No tamarind and no fish sauce. So, this is my version of not quite pad thai.

Because it was almost like pad thai, but not quite. Everyone in my family liked it better, except me. It just wasn't quite pad thai. Which was ok in our books. Though, I would highly suggest at least doubling the sauce.

Ingredients:
1/2 c. chopped onions
1 red pepper, cut in long strips
3/4 c. carrots, cut in matchsticks
3/4 c. green beans, cut in half
4 Tbsp. canola oil
4 chicken breast, cut into small pieces
1/4 c. chicken stock
2 Tbsp brown sugar
1 Tbsp soy sauce
2 tsp rice vinegar
1/2 Tbsp ginger
1/2 Tbsp garlic
2 Tbsp oyster sauce
1/2 Tbsp ketchup
1 package flat rice noodles
6 eggs
1/4 c. chopped peanuts
lime wedges

Directions:

Saute chopped vegetables in 1 Tbsp canola oil until tender. Remove from heat. Over medium to medium high heat, sear and saute the chicken, adding canola oil as needed, until brown on each side. Remove from heat.
Mix wet ingredients together. Cook rice noodles according to package directions. Scramble the eggs. Combine all of the ingredients. Serve with chopped peanuts and lime (or other citrus) wedges.

Nonnie's Gazpacho

2014-08-25T06:00:00.000-04:00

This summer, in my quest to actually like tomatoes, I tried gazpacho for the first time. And, I actually liked it. I couldn't believe it. Shocked. Flabbergasted. Of course, homemade croutons don't hurt. So, the really great thing about this recipe is that it was my grandma Nonnie's.

With just a few simple tweaks, I've updated the recipe juuuuust a touch. And, I've made it three times this summer. For someone who rarely repeats a recipe, this sure says a lot. I highly recommend you try this immediately. Beyond tasting like a really yummy fresh salsa, it's so healthy! Seriously, it's all vegetables.

This version even got my dad's approval. We ate it outside and it feels just like summer at Nonnie's house. She had the most beautiful garden - second only to perhaps my mom's, her friend the Master Gardener's and Claude Monet's. Nonnie always loved to eat outside, and most nights now when we do I feel like she's sitting there with us in spirit.

This may be one of the most "Nonnie" recipes to exist. Nonnie loved Spain - she actually taught us to count in Spanish as kids. And used to tell stories of traveling there. So, Spanish heritage - check. Nonnie loved to garden and loved fresh food - most of these ingredients you could grow yourself or buy from a local garden - check and check. Finally, the croutons made with crunchy stale bread, where the crusts are the best part. As kids, we hated the bread crusts and Nonnie used to tell us that the crust would make our hair curly. Now, I don't know how many crusts you have to eat to make this work, but clearly its not many based on how curly my hair is and the number of crusts I ate. Crusts - check.

Next up on my Nonnie list are her famous orange rolls, the potato rolls (the smell of these will always remind me of her house) and lobster.

Ingredients:
3 medium tomatoes
1 large cucumber
1/2 onion
1 large green pepper
2 12-oz cans tomato juice
1/3 c red wine vinegar
1/4 tsp tabasco
1 1/2 tsp salt
1/2 tsp pepper
1 clove roasted garlic

Directions:

Dice 1 tomato, 1/2 cucumber, 1/4 onion and 1/2 green pepper in small, uniform chunks and set aside in a large bowl. Place the other veggies and the roasted garlic into the blender and add as much of the tomato juice that fits. Blend until smooth (depending on the size of the blender you may need to do this in batches).
Stir in the remainder of the tomato juice, red wine vinegar, salt and pepper. Drizzle with olive oil before serving. Chill before serving with croutons.

Love & Links - August 22

2014-08-22T06:00:00.000-04:00

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

Oh my goodness. This week. It's finally over. And, Stella the Cat gets me.

This recipe makes me want to try polenta.

I'm feeling an Italian theme night affogatos and tiramisu.

These eggplant sandwiches look so good!

These donuts and these pastries, my oh my.

This guide to slicing all the cheese correctly is a life saver.

These cookies oh my goodness, YES. YAS. YES.

These apple zucchini muffins, so many many ideas.

Just in time for my taco bar, these recipes.

Recipes for my soul.

How to eat outside, aka how to plan my perfect date.