It was a busy weekend in our household. My Bostonian parents came down to Nashville to meet Fearless Baby, their very first grandchild. =) On their first evening, the weather was gorgeous, so we decided to do some grillin’ – a fantastic, simple meal of hamburgers, grilled veggies, pasta salad, + potato salad. For dessert, I wanted something that would pair well with the “cookout” theme, + was quick + easy enough for a new mom to make in a few minutes. So, I gave these s’mores bars a try!

So, how were they? Absolutely scrumptious. From the buttery graham cracker layer to the melty chocolate layer + the soft, sweet marshmallow layer, they are summery, s’mores-y perfection. And, as a huge bonus, they were super quick + easy to make – I managed to whip everything up, get it in the oven, + already have it baked + cooling in the span of one Fearless Baby naptime, which was fantastic! So, if you’re looking for a summery dessert that will perfectly complement a cookout dinner, give these fabulous bars a try!

S’mores Bars

makes 16 small bars (or 9 jumbo bars), adapted from wit + whistle

ingredients

1/2 cup unsalted butter, at room temperature
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king-sized milk chocolate bars (I used Hershey’s)
1 1/2 cups marshmallow creme/marshmallow fluff (not melted marshmallows)

directions

Preheat oven to 350°F. Grease an 8-inch square baking pan.

In a large bowl, cream together butter + sugars until light + fluffy. beat in egg + vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder + salt. Add to butter mixture + mix at a low speed until just combined.

Divide dough in half + press that half of dough into an even layer on the bottom of the prepared pan. place chocolate bars over dough. (Two king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer about 1/4″ thick.) Spread marshmallow creme/fluff over the chocolate layer. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles + laying them together).

Bake for 30-35 minutes, until lightly browned. Cool completely before cutting into bars.

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You may have noticed that I’ve been quieter than usual with my blog posting, + on facebook, instagram, + twitter. Well, I have a good reason – Fearless Baby was born last Tuesday, June 4!

Without further ado, here are a few pictures of our little lady’s first week. It’s been an amazing 9 days since she arrived + I can’t wait to see what the next weeks, months + years bring for us.

Thank you all for your well wishes + support during this amazing + wonderful time – my husband + I so appreciate it! And get excited, because I have some fantastic recipes/posts coming your way soon – I’m already back in the kitchen during her naptimes, cookin’ + bakin’. =)

Is fruit tea a southern thing? I’m thinking so, because growing up in Boston, I don’t remember ever seeing it. It wasn’t until I moved to Tennessee (13 years ago!) that I started seeing it served at restaurants + cafes. I figured since I like both iced tea + fruit juice, I’d like fruit tea. And guess what – I was right! Except I didn’t just like it, I looooooved it. Now, any time I go to a restaurant + see fruit tea on the menu, I always order it. Every place has a slightly different recipe, but the theme remains the same – a blend of iced tea, fruit juices, + (sometimes) herbs or sweet spices.

To me, fruit tea is one of the most wonderful drinks ever. It’s got a perfect combination of sweet, tart, + citrusy flavors, + is beyond refreshing on warm, sunny days. I like mine served simply, over ice with some fruit slices + mint for garnish. But, if you’re wanting to make a fancier adults-only version, I bet it would make a great cocktail with rum! Either way, it’s quick + simple to whip up + makes a huge quantity, so it’s fantastic for all the parties, get-togethers, + cookouts that come with summertime. Give it a try – I promise you’ll love it as much as I do!

Southern Fruit Tea

makes 15 cups of fruit tea, adapted from One Particular Kitchen

ingredients

two quart-size iced tea bags (I use the Tetley brand)
1 1/2 quarts (6 cups) boiling water
1 cinnamon stick
1 can (48 ounces) pineapple juice
1 can (12 ounces) frozen orange juice concentrate, thawed
1 can (12 ounces) frozen lemonade concentrate, thawed
optional: orange or lemon slices + mint, for garnish

instructions

boil the water, then pour over the tea bags + cinnamon stick in a large pitcher. allow to steep for 15 minutes.

after steeping, discard the tea bags + cinnamon stick; stir in the frozen orange juice + frozen lemonade – stir until completely blended. add in the pineapple juice – stir until combined.

refrigerate until fully chilled. serve with plenty of ice + garnish with a lemon or orange slice + mint. enjoy!

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So, I’ve seen chocolate avocado pudding on lots of my favorite blogs over the last few months, + while it always looks delicious, I’ve been reluctant to try it. I love avocados (in guacamole, in pasta, etc.) + I love chocolate, but together? I had my doubts. But, when I had a few avocados quickly getting ripe + was craving something sweet the other day, I decided to (finally!) give this intriguing pudding recipe a try.

So, how was it? Pretty flippin’ delicious! I’m not going to say that you can’t taste the avocado at all, because in this version at least, I could taste a subtle avocado flavor. As an avocado fan, I actually liked that. But would I try to sneak this by an avocado hater? (like I did with my beet-hating husband + this awesome chocolate beet cake?) – nope. That being said, it was delicious – wonderfully rich, chocolatey, smooth + creamy, with just a hint of awesome avocado flavor. And, because of the ingredients, it’s vegan, gluten-free, + has lots of heart-healthy benefits. Win!

Chocolate Avocado Pudding

serves 2, adapted from Forgiving Martha

ingredients

1 ripe avocado, peeled + quartered
1/4 cup cocoa powder
1/4 cup raw agave nectar (i substituted honey)
1/4 cup almond milk (i used chocolate almond milk)
1 teaspoon vanilla extract

directions

put all the ingredients in blender or food processor + blend until smooth.
top with fresh fruit and/or whipped cream, serve + enjoy!

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While some people only use their slow-cooker in cold weather, I’m a fan of using it all year long. In fact, sometimes I like it even better on warm, humid days – you still get the benefits of a delicious, home-cooked meal without having to heat up your kitchen by using the oven – WIN!

I stumbled across this particular meal in my Real Simple magazine a couple months ago, but only got around to making it recently. Let me tell you, I am SO glad I finally made it. It was absolutely delicious – tender, juicy chicken, healthy lentils, + hearty potatoes, all in a flavorful, full-of-depth gingery curry sauce. It makes quite a bit of food, but I was happy about that, as the leftovers only got tastier + more complex after a day or two. Served with hot, buttered rice + some toasted naan, it was wonderful. Healthy, hearty, + simple-to-make all at once? You just can’t beat that!

Slow-Cooker Curried Chicken with Lentils + Potatoes

serves 8, adapted from Real Simple magazine

ingredients

4 boneless, skinless chicken breasts (about 2 pounds total), trimmed + cut into 1″ pieces
4 cloves garlic, chopped
2 tablespoons curry powder
1 teaspoon paprika
2 teaspoons finely minced (or grated) fresh ginger
1 medium onion, chopped
1 1/2 cups red lentils or yellow split peas
1 1/2 pounds russet potatoes (about 2), peeled and cut into 1-inch pieces
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 cups low-sodium chicken broth
4 tablespoons fresh lime juice

for serving:
extra lime wedges
plain yogurt
fresh cilantro leaves, torn
naan bread + buttered jasmine rice

directions

Toss the chicken pieces with the garlic, curry, paprika, + ginger in a large bowl. set aside while you proceed to the next step.

Heat the oil in a large skillet over medium heat, + add the onions. Cook until onions are starting to turn translucent, about 5 minutes. Transfer the onions to the slow-cooker. In the same skillet, add the seasoned chicken. Cook until the chicken pieces are seared on all sides, about 5-7 minutes total. Transfer the chicken (+ scrape up all those yummy browned bits!) to the slow-cooker.

Add the lentils (or split peas), potatoes, chicken broth, salt + pepper to the slow-cooker, + stir everything to combine. Cover + cook on LOW until the lentils + vegetables are tender + the chicken is cooked through + tender, for 4-6 hours. (Time will vary depending on your slow-cooker.)

Fifteen minutes before serving, transfer the chicken to a medium bowl +, using 2 forks, shred the meat; return it to the slow cooker. (Note: that step is optional – I typically leave the chicken as is, as it’s fall-apart tender by this point. But, if you want it fully shredded, feel free to do this step!) Add the lime juice + stir to combine, add more salt + pepper if needed, then allow to cook for 15 minutes more.

Serve topped with greek yogurt + cilantro, with naan, buttered rice, + lime wedges on the side.

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We’re in the home stretch – only about a month until our little one is due to arrive! I’ve been lucky to have a (mostly) easy pregnancy. The first trimester was the hardest, with intense morning sickness, headaches + fatigue. But since then, I’ve felt pretty great – I have a good amount of energy, am able to workout/do prenatal yoga/walk quite a bit, + am still cooking/blogging/socializing/working per usual. Sure, I get tired earlier + have some aches + pains, but that’s to be expected.

Recently, we’ve had a ton of fun stuff happening – within a 7-day stretch, my husband + I celebrated our two-year (surprise!) wedding anniversary, i celebrated my birthday, + we had an awesome shower. Two of my most wonderful friends, Alexandra + Tabitha (both bloggers!) threw us a fabulous couples shower to celebrate the arrival of Fearless Baby. We’re lucky to have the love + support of such amazing friends + family during this exciting time, + so much to celebrate!

How will I be occupying myself for the next few weeks? I’m putting the final touches on the nursery (look for a nursery post with lots of pics soon!), getting my hospital bag packed, getting the freezer stocked with meals for after baby arrives, + enjoying the last weeks as a family of two before baby arrives. Thanks for all the kind words + well wishes throughout my pregnancy, friends!

This giveaway is now CLOSED + the winner was selected using random.org. Congratulations to commenter #2, Alexandra – I’ll email you with details! For those who didn’t win, you can still buy tickets in advance for $40/person online, or at the door for $50/person. Click here to buy tickets!

Get excited – one of my favorite Nashville events, Generous Helpings, is Thursday, May 16 + one lucky reader will win two tickets (a $100 value)! I try to attend every year (+ I’ll be there this year, 8.5 months pregnant!), as it’s amazingly delicious AND benefits a great cause – the Second Harvest Food Bank. 30+ local restaurants bring a huge array of appetizers, entrees + desserts (as well as beer + wine) to the Nashville Farmer’s Market, + you get to sample every last scrumptious bite. Sounds fab, doesn’t it?

Feast your eyes on the amazing list of restaurants participating this year:
Amerigo Italian Restaurant
Bella Nashville
Caffe Nonna
Chappy’s Seafood Restaurant
fido
Jeni’s Splendid Ice Creams
Kickin’ Coffee and Tea
Kohana Japanese Restaurant
Kroger Chef Shoppes
Legato Gelato
Marche Artisan Foods
Margot Café & Bar
Mason’s
Midtown Café
Miel Restaurant
Mirko Pasta
Nashville State Community College
Nothing Bundt Cakes
perl Catering
Pied Piper Creamery
Porta Via Italian Kitchen
Porter Road Butcher
{PUB}licity
Red Pony
Riff’s Fine Street Food
Riviera Provencial Grill
Second Harvest Food Bank Culinary Arts Center
Sol
Something Special
Soy Bistro
Sunset Grill
Soy Bistro
The Bloomy Rind
The Mad Platter
The Turnip Truck
Urban Grub
Yellow Porch
and more!

So, how can you win two tickets to this awesome event?
1. MANDATORY entry: join Second Harvest’s email list at secondharvestmidtn.org + leave a comment saying you did.
2. optional additional entry: ‘like’ Second Harvest on Facebook and/or follow Second Harvest on Twitter + leave a comment saying which you did.
3. optional additional entry: ‘like’ fearless homemaker on facebook + leave a comment saying you did. or, if you already do, let me know!
4. optional additional entry: tweet: I want to win tickets to Generous Helpings, featuring some of Nashville’s best food + drink, from @amy_donovan! http://ow.ly/kDAM9 (feel free to word it differently – i love seeing your creative tweets!) + leave a comment saying you did.

The contest ends on Wednesday, May 8, 2013 at 5 PM CST. 1 winner will be selected randomly, emailed + has 48 hours to respond. If there is no response after 48 hours, another winner will be selected. Contest is open to anyone who can be in Nashville on May 16, 2013 for the event!

Today, i’m participating in a fun blogger event — the Secret Recipe Club. How does it work? Every blogger is secretly assigned another blog + chooses a recipe from that blog to make. On reveal day (today!), all of our posts go up at the same time, + everyone gets to see who was assigned to their blog, which recipe they chose, + how it turned out. Fun, huh?

I was assigned The Healthy Beehive, a wonderful blog full of healthy recipes featuring whole/real ingredients. Amongst the tons of fab recipes, the warm, sunny weather in Nashville made me gravitate towards her awesome-sounding Watermelon Lemonade! I made a few changes, omitting the mint (my husband isn’t a huge fan) + using simple syrup to sweeten it rather than honey. And oh my, it was SO good! Refreshing + crisp, with a perfect balance of sweet/tart flavors. While fantastic as-is, it would also make a great cocktail by adding a splash of vodka or sparkling wine!

Thank you to Jane for introducing me to this fabulous lemonade, + to the Secret Recipe Club for connecting me, yet again, with fantastic bloggers + amazing recipes!

Watermelon Lemonade

serves about 8, adapted from The Healthy Beehive + Bon Appetit

ingredients

8 cups 1-inch cubes of seedless watermelon (from about a 4 1/2 pound watermelon)
1 1/2 cups fresh lemon juice (roughly 8 lemons)
3 1/2 cups water
1 cup granulated white sugar

for serving: ice cubes or frozen watermelon cubes
lemon wedges + watermelon wedges for garnish

directions

working in 2 batches, blend watermelon + lemon juice in food processor or blender until smooth. pass through a wire sieve to remove any thick pulp/seeds. transfer to pitcher.

bring 3 1/2 cups water + sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. add hot syrup to pitcher with watermelon-lemon juice. refrigerate until cold, about 2 hours.

fill glasses with ice (or frozen watermelon cubes). pour Watermelon Lemonade over + garnish glasses with lemon wedges +/or watermelon wedges.

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Spring is definitely showing up in Nashville, with beautiful, warm sunny days alternating with stormy, rainy days – a combination that’s waking the flowers up from their winter nap, + making everything lush + green. Every year, when the warmer spring weather kicks in, my taste preferences seem to change – no longer do I crave hearty soups/stews + rich, decadent desserts – instead, I’m thinking about light, fresh meals + sweets. And one of my favorite warm weather flavors? Lemon!

Anytime I’m at a bakery + spy lemon cake, I’m powerless to resist it. So, when I came across a recipe for glazed lemon pound cake, I knew I had to give it a try. And it turned out exactly how I hoped it would – the tart, buttery, lemony cake is balanced perfectly by the sweet, bright lemon glaze, + the result is a pound cake that is rich without being heavy, a perfect springtime treat. I’ve been loving a slice as my afternoon snack with a tall glass of iced tea, preferably consumed while sitting outside on our deck. Gotta love springtime!

Glazed Lemon Pound Cake

makes two 4.5″x8″ loaves, or one bundt cake, adapted from martha stewart

ingredients

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned + leveled), plus more for pan
3/4 cup low-fat buttermilk
zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs

for the Lemon Glaze:
2 cups confectioners’ sugar
3 to 4 tablespoons fresh lemon juice

directions:

preheat oven to 350 degrees, with rack in lowest position. butter + flour two 4 1/2-by-8-inch (6-cup) loaf pans, or one Bundt pan (see Cook’s Note below).

in a small bowl (or liquid measuring cup), combine buttermilk with lemon zest + juice. in a medium bowl, whisk together flour, salt, baking powder, + baking soda.

with an electric mixer, cream butter + sugar until light + fluffy. add eggs, one at a time, beating well after each addition.

with mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning + ending with flour; beat just until smooth (do not overmix).

divide batter evenly between loaf pans; smooth tops. bake until a toothpick inserted in centers comes out clean, 50-60 minutes (tent with foil if browning too quickly). cool 15 minutes in pan. turn out cakes onto a rack; cool completely before glazing.

while cake(s) are cooling, make the glaze: place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). add more sugar or lemon juice, as necessary, to achieve desired consistency.

when cakes are completely cooled, set rack with cakes over a baking sheet lined with waxed paper. pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

Cook’s Note: the batter can also be baked in a 12-cup buttered + floured nonstick Bundt pan; the cooking + cooling times are the same.

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I love getting new cookbooks – it’s so fun to flip through ‘em + decide what recipe to make first. My newest cookbook arrival was especially exciting: the gorgeous Breakfast For Dinner, written by food blogger husband-and-wife-team Lindsay Landis + Taylor Hackbarth, who I know personally through the Nashville food blogging network. I’ve been lucky to sample lots of their baked goods + sweets in the past, so I was so excited to read through their cookbook + try out their recipes myself!

After flipping through all the beautifully-photographed recipes, I settled on a decadent, over-the-top sweet: Chocolate Brownie Waffles. While I normally prefer savory dishes, my sweet tooth has been out in full force lately, so I decided to treat it to something special. So, how did the waffles turn out? Amazing! They’re rich, fluffy, + full of awesomely chocolatey flavor. The recipe originally called for them to be served with a sweetened blackberry sauce, but I wanted the chocolate to be the star of the dish, so I accompanied them simply with whipped cream + fresh strawberries. And it was perfect – I gobbled these up as an afternoon treat, + then, I confess, I made them again the next day for lunch!

For the full recipe, hope over to Cooks + Books + Recipes, where I’m guest posting today!