To all of my teacher readers out there: you know what happens when spring break starts inching closer.  The madness sets in.  The students start going bonkers, and it takes every ounce of your self-control to not lose your mind slash physically harm them.  Plus we had planned a fantastic babymoon.

Basically I spent weeks talking myself off the ledge, waiting to go here:It. was. paradise.  Then we went here:

Coolest place ever.

Then we got home and I was in denial for a week.  After a week of spa treatments, amazing food and poolside relaxation, I almost refused to get on the plane.

Alas, back to reality and the myriad of projects we have to complete.  In 6 weeks there will be a bouncing bundle of joy…so exciting, but also a little scary!

I actually have a bunch of yummy food to share with you all.  Let’s start with this quick and easy salad.  You all know how much I love the Strip District.  Stamoolis Brothers is one of the stops I frequent.  They have the best fresh feta ever…and surprisingly it’s French.  They also have wonderful fresh pitas.

you will need:
2 cups romaine lettuce, chopped
¾ cup grape tomatoes, halved
1 medium cucumber,
¼ red onion, thinly sliced
handful kalamata olives, chopped
handful marinated artichokes, roughly chopped
¼ cup (or more) crumbled feta cheese (the better quality, the better!)
handful crumbled pita chips
fresh pita bread
Greek dressing – store bought or homemade

Add romaine to a large bowl.  Toss with tomatoes, cucumber, onion, olives and artichokes.  Drizzle with dressing and toss to coat.  Dish into serving bowls, then top with feta and pita chips.  I think gyro-style lamb would be amazing on top of this salad – I’ll try it next time.  Oh, the leftovers make an amazing lunch for the next day!

serves: 2
time: 10 minutes

When a friend of ours was planning to celebrate her birthday at Station Street Hot Dogs a few weeks ago, I got pretty excited.  It was an excuse to eat one of my favorite summer foods, and a majorly supped up one at that.  I’ve heard a lot of great things about Sousa’s place, and our meal certainly did not disappoint.

I got the Devil Dog, which was topped with egg salad, hot sauce, chips and scallions.  Matt had the Kimchi Dog, which, true to its name, is topped with kimchi, spicy mayo, nori and bonito.  I was too busy inhaling mine to even ask Matt for a bite of his, but he only had great things to say.  We also ordered some poutine.  If you haven’t tried this amazing Montreal street food, you are missing out.  It’s delicious fries topped with cheese curds and gravy.  To die for, I tell you.  I found Station Street’s version to be a bit too salty for my taste.  My favorite poutine is prepared by Park Bruges in Highland Park (more about them here).

They’re open 7 days a week for lunch and dinner, and are located centrally in East Liberty (right by the Target).  I highly recommend putting it on your “must eat here” list…you know you have one.  I’d like to go back and try a few more flavors, especially the Chili Cheese Dog and the Hawaii Dog.  The price point of between $4 and $8 makes it a super affordable meal stop.

Have I convinced you yet??

Now that I got that off my chest, let’s talk mocktails.  This is a sorority term from back in the day.  When we had recruitment events, we served fun non-alcholic drinks to potential new members.  It felt classy.  Well friends, it still does.  I am a big water drinker, but usually stay away from soda.  During this pregnancy I’ve been really into various flavored bubbly water.  It gets boring drinking water all the time.  I also often mix perrier with a splash of juice and sliced fruit.  So when we had some friends over to watch the Super Bowl, I needed to make something that made me not salivate over the beer everyone else was drinking.

This did the trick!  Though next time I make it, I’ll add some booze.

you will need:
6 blood oranges
2 apples, roughly chopped
12 ounces strawberries, sliced
1 bottle blood orange soda (from Trader Joe’s)
1 bottle club soda
½ cup sugar, for rimming glasses

Zest one of the oranges and combine it with the sugar in a small bowl.  Using your fingers, rub the sugar and zest together until fragrant; set aside.  Juice 4 of the oranges.  Cut the remaining 2 into slices and chunks.

In a pitcher, combine the chopped oranges, apples and strawberries.  Add in the orange juice and sodas.  Mix to combine.  Rim each glass with the orange sugar, using water or citrus juice to make it stick.  Add a few ice cubes and pour in the sangria.

serves: 4 to 6
time: 10 minutes
adapted from: How Sweet It Is

you will need:
4 pounds sweet potatoes, peeled and quartered
salt & pepper
½ cup canola oil
2 large red onions, finely chopped
¼ cup honey
4 tablespoons butter
16 oz. bag baby spinach, rinsed and dried

In a large bowl, season potatoes with salt and pepper, then toss with oil to coat.  Place on a baking sheet and roast in the oven for 20 minutes.  Remove from the oven and toss in the onions.  Return the baking sheet to the oven and roast until potatoes are tender, about another 20 minutes.  Take out of the oven and drizzle honey over top.  Add butter and mix well until melted.  Gently toss in the spinach until wilted.

serves: 6
time: 25 min. prep + 40 min. baking
from: Robert Irvine

you will need:
4 cups heavy cream
1 tablespoon vanilla bean paste or 1 vanilla bean pod
¾ cup sugar (plus extra for serving)
8 large egg yolks
¼ teaspoon salt
optional – fresh fruit for garnish

Preheat oven to 325°.  Pour cream into a saucepan and add vanilla bean paste.  Simmer over medium-low heat for about 8 minutes.  Be careful to not let the mixture come to a boil, only slight bubbles around the edge.  Then strain mixture into a large bowl using a fine mesh strainer and set aside.

While cream is simmering, whip egg yolks with the sugar and salt until pale yellow and thick.  Once the cream is strained, it’s time to temper.  Whisk the egg mixture on low, and very slowly drizzle in 1 cup of the warm cream.  Add the remaining cream slowly until fully combined

Place ramekins onto a rimmed baking sheet and pour custard mixture into ramekins. Set baking sheet in your oven, then pour warm water into the bottom of the baking sheet until it comes halfway up the ramekins.

Bake for 30 to 40 minutes, or until just set. They should jiggle only slightly in the center when you shake the pan.  Do not allow the tops to brown.

Cool ramekins on countertop for about 30 minutes, then cover with plastic or foil and chill for at least 2-3 hours in the fridge.  You can also let them sit for up to 3 days.

When ready to serve, sprinkle about 1 tablespoon of sugar over each ramekin of custard. Use a kitchen torch to caramelize the sugar until it forms thin, crisp surface.  Serve immediately.

serves: 8
time: 20 minutes active prep + 30ish minutes baking + 2 hours chilling
adapted from: Martha Stewart

Baby BOY, that is.  We found out on Christmas Eve and are so excited.  Neither of us really cared what the sex was; we just want a happy, healthy baby.  But we’ve both been super excited about having a little man in the family.

The holidays were nice this year.  Relaxing, actually.  It was our first Christmas in our house, so it was very fun to decorate.  Molly girl enjoyed even tolerated me playing dress up with her.

While I am feeling really good after the exhaustion of the 1st trimester has faded, I have totally lost my kitchen juju.  I’m not sure if it has to do with my constant cravings for carbs, boxed mac and cheese (gross, I know) and Mexican food or that it’s so darn cold and gloomy that all I want to do is snuggle on my couch when I’m home.  Either way, I am often not in my kitchen, and when I am there aren’t many blog-worthy dishes coming out of it.

I’m trying to get the juju back, or at least get in there to do some baking.  I’m not promising that I’ll be around numerous days consistently each week, but the month-long blog slump is officially over!

packed up and ready to go!

you will need:
2¼ cups all-purpose flour
2½ teaspoons ground ginger
1½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup packed dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
½ cup molasses
2 teaspoons finely grated peeled fresh ginger
1 teaspoon vanilla extract
½ cup finely chopped crystallized ginger
1 cup sanding sugar

Arrange racks in lower and upper thirds of your oven and preheat to 350°F.  Line 2 baking sheets with parchment paper.  Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt and pepper in a medium bowl.

Beat brown sugar and butter in a large bowl, scraping the sides as necessary, until light and fluffy – about 3 minutes.  Reduce mixer speed to low.  Add egg, molasses, grated ginger and vanilla.  Beat just to blend.  Add flour mixture and beat on low speed until everything just comes together.  Mix in crystallized ginger.  The dough will be very soft and sticky.

Place raw sugar in a shallow bowl.  Using a tablespoon, scoop out dough.  Coat with sugar and roll into a ball with your hands.  Transfer to a prepared baking sheet and space dough balls 1½ inches apart.  Bake cookies, rotating sheets half way through, until edges are firm and centers appear cricket, about 10-12 minutes.  Transfer to wire racks and let cool.

makes: approximately 2½ dozen
time: 20 minutes prep + baking/cooling time
from: Bon Appetit Magazine – December 2011

I love the flavor of pumpkin in the fall, and have been dying to make my own variety of a pumpkin latte to enjoy on the weekends. This is a winner.

you will need:
8 oz. of your favorite brewed coffee
½ cup milk
2 tablespoons pumpkin puree
1 teaspoon sugar or other sweetener
½ teaspoon pumpkin pie spice
whipped cream

Brew your coffee and set aside.  Add pumpkin puree, sugar and pumpkin pie spice to the hot coffee and stir until combined. Heat your milk for 1 minute in the microwave.  Using a milk frother or whisk, beat the milk until foamy.  Pour coffee mixture into milk.  Top with whipped cream and enjoy!

I find this to be so much more delicious than the super sweet Starbucks variety.  Also, it’s so easy and indulgent, you’ll want one every morning in the fall!

makes: 1 latte
time: 5 minutes
inspired by: Fortune’s pumpkin pie latte

My eggo is preggo!  I am over-the-moon excited, and yes, I’ve been wanting to do a “buns in the oven” post since I started this blog. Cheeseball over here.  I’m 15 weeks along and feeling pretty good.  Have my energy back, unlike the first trimester…yikes I was tired.  Little one is the size of an avocado!  I’ll share much more as the pregnancy progresses, but for now, let’s talk food.

So now for the actual buns.  These fluffy little pillows of bread are amazing.  I made them last Thanksgiving, which was my first attempt at using yeast.  It was a success, and clearly I needed to make them again this year.  And if you can believe it, they were even better.

Jessica says that you can freeze them before baking, which I have yet to try.  But I’m pretty sure it would make my life if I knew I has a few of these puppies in the freezer waiting for me.

you will need:
1 large sweet potato, peeled and chopped
2 packages of active dry yeast
6 tablespoons honey
1 teaspoon olive oil
1/2 cup warm water (about 110 degrees)
1 cup buttermilk
6 tablespoons butter, melted and cooled
4 teaspoons sea salt
6 cups of all-purpose flour, plus more for workspace
1 egg, lightly beaten

Once your potato is peeled and chopped into chunks, place it in a pot and cover with cold water. Bring to a boil and and cook until potatoes are fork tender, about 20-25 minutes. Drain, place in a bowl and mash with a fork.

In the bowl of a standing mixer fitted with the paddle attachment, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.

Once mixture is foamy, add the smashed potato, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Mix until combined.  Gradually add flour with the mixer on low until a sticky dough forms.  Switch to the dough hook and knead for about 3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover with a towel and let rise in a warm place for about 2 hours.  *I set mine right on top of one of my radiators.

Add dough back to standing mixer and knead with the dough hook until silky; you may need to add a bit more flour.  Divide dough in half. Roll each half into a long rope, then cut off pieces about 2 ounces each.  Roll into a ball and place them into a greased baking dish nestled closely side by side – you will most likely need 2 pans.  Cover the baking dish with a towel and let sit in a warm place to rise for about 30-45 more minutes.

Preheat oven to 375°F.  Brush rolls with beaten egg, then bake for 20-25 minutes, or until the tops are slightly golden brown. Let cool for a few minutes, then serve warm with butter and honey.  They also reheat beautifully.

makes: about 30 buns, depending on the size
time: 3½ hours prep/rising time + 25 minutes baking time
from: How Sweet Eats

Here are a few snapshots…
 

There is so much to be thankful for this year.

I’ll be back tomorrow to share an amazing recipe for sweet potato honey buns.  They were unreal.