cinco de mayo

We had our 2nd annual Cinco de Mayo party this weekend. 

So fun!!! 

I had a great time preparing for it, planning the menu, decorating, plucking fiesta-ish flowers from neighbors gardens (with permission, don't worry..), but the best was time with friends, 

sharing our home, and hosting with my man...oh and of course, delicious margaritas.

I loved it :) 

I didn't get as many pictures as I'd hoped to (I'll be better about it next year), but here are a couple pics and a few snip-its about the menu: 

"fiesta" streamers made from dyed
coffee filters

food table (dark, not very pretty picture :/) 

menu: fajitas, grilled veggies,
mexican rice, black bean salad, quesadillas, chips,
salsa, and guacamole

food labels-limes and
bamboo skewers...and "mexican" sangria bar in background.

sangria has oranges, cloves, cinnamon, and other goodies.
next time I think i'll add some brandy.

living room with fiesta banner

peonies and cute margarita straws :) 

my cute host partner :)
...and desserts in the background on the buffet

dessert menu: mexican brownies (picture and recipe below),
no bake oatmeal chocolate PB cookies,
margarita cupcakes, and
"scotcharoos" (rice crispy, butterscotch, chocolate goodness)
and m&ms to go with the fiesta theme! 

mexican brownies 

My very favorite brownies are ghirardelli dark chocolate brownies 

with chocolate chips...from a box. Yep, I said it. They are dang good. 

Trick: cook them 7 minutes less than the minimum cooking time says on the box. 

I use a glass pan usually and the cook time says 

45-50...no sirree, 38 minutes and those babies are perfect! 

My ultimate treat is these dark chocolate brownies with a scoop of Bluebell homemade 

vanilla ice-cream. That was before I had "Mexican-ized" these. 

Mmmmmmm! 

Recipe: add 1 teaspoon cinnamon and 1/4 teaspoon cayenne pepper to brownie mix. Follow all other instructions like normal. Try it, try it! So good and "fancy" in a split second.

Enjoy! 

 

grilled asparagus with lemon zest

This is too simple to be considered a "recipe", 

but here goes nothin'. 

This is a very easy way to add a fresh, 

new spin to asparagus. 

All you need:

asparagus (1 bunch)

olive oil (1-2 Tbs)

lemon zest (of about 1/2 a lemon)

s&p

fresh herbs

All you do: 

-trim asparagus (break off the ends. asparagus make a 

natural break with the last few tough inches of the stalk)

-heat grill (I used an indoor grill pan)

-toss asparagus on grill and drizzle with olive oil, salt and pepper, and lemon zest 

-grill until tender, but crisp, rotating as necessary

-serve with chopped fresh herbs sprinkled on top (mint or basil)

Simple, healthy side to compliment almost anything this Spring.

Oh yes, happy Spring!! My favorite :) 

Salted Caramel Chocolate Cake

This is a Martha Stewart, not a Kate, creation. 

I made it 4 layers instead of 6. 

I made it for Ryan's birthday.

It was amazing.

I'm married to a carb-aholic. He also happens to be a runner, golfer, and incredible athlete. 

And he's in the medical profession and would not counsel his patients 

to have the same "favorites" as he does. 

But in all honesty if you ask Ryan what his favorite foods are he will 

say, "cake, bread, biscuits, crackers, brownies, pizza, and cheese." yes.

I tell you these things because he is PICKY about his cakes, etc....and 

this cake is his new favorite, hands-down.

(http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake) from Martha:


Ingredients

• 
  

  For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

some notes from me:

-yes, use a candy thermometer

-make cake and caramel ahead of time (a day before)

-use floss and toothpicks to easily cut your 2 cakes in half to create your 4 layers

 (imagine each round cake is a clock. if your cooled cake 

is on a piece of parchment paper on your counter 

place 2 toothpicks on the outside of "12 o'clock", "3 o'clock", "6 o'clock", and "9 o'clock". 

toothpicks should be centered in a way that when you slide the floss through, 

the cake is cut into 2 even layers.

 put a long piece of floss in between each set of toothpicks. pull floss through.

your cake is cut evenly and without a mess!)

Make for someone you love and share with friends! 

enjoy!

kale pesto

Hello again!

I hope you've all had a chance to enjoy balsamic green beans since that's 

the last thing I posted FOREVER ago! 

Sorry, really I am!!

I go through such spurts of feeling committed to this little blog...shady, I know. haha, get it? :)

ok anyways. I'm back and am going to try my hardest to be more consistent....because I have lots of things I want you to try. 

First up...kale pesto.

 Let me just say that I am sooo thankful for the produce co-op we're in. 

It's fun, affordable, and a great way for us (resident and teacher/nanny) to be 

able to eat more local and organic produce.

In our box last week, we got lots of kale, snap peas, broccoli, cauliflower, apples, clementines, 

spring mix lettuce, etcccc.... so much yumminess for just about $27. 

I made kale pesto and:

1. added it to whole wheat angel hair pasta with snap peas and broccoli

2. used it as a condiment to make delicious turkey sandwiches

3. dipped fresh vegetables in it instead of hummus

4. used it as a base for pizza

oh so good. 5 ingredients (plus s&p). easy shmeezy. healthy.

Ingredients: 

1 bunch kale

1/2 cup walnuts (OR pinenuts, almonds, or cashews)

about 1/2 cup olive oil (or a little less)

3-6 cloves garlic, depending on how garlicky you like things

juice of 1/2 lemon

1/2 cup parmesan cheese

salt and pepper, to taste

Directions: 

Remove kale from stem and peel garlic. 

Chop nuts in food processor. 

Add 1/4 cup extra virgin olive oil, garlic, cheese, and lemon juice to food processor. 

Blanch kale in salt water (bring water to a boil, add kale, 

return to boil, remove kale and rinse in cold water, squeeze water from kale)

Add blanched kale to food processor and pulse until pesto-like consistency. 

Add more olive oil if necessary. 

Enjoy! :) 

Roasted Green Beans with Mushrooms and Balsamic

quick, easy, snappy, healthy, addicting, yummy, snazzy, tangy... green beans.

who knew a green bean could have so much going on?!

these do. promise.

Ingredients:

fresh green beans

balsamic vinegar

fresh sliced mushrooms

sea salt

pinch of pepper

extra virgin olive oil (or flaxseed oil)

Directions:

Preheat oven to 450. Wash and trim green beans. In large bowl or on foil-lined baking sheet toss green beans with a few splashes of olive oil, a couple pinches sea salt, a dash of pepper, and about 1 tablespoon balsamic vinegar (these measurements can all be left up to your own preference).

Roast on foil-lined baking sheet for about 10 minutes. While beans are in oven toss mushrooms with about a teaspoon of balsamic and another splash of olive oil.

Toss mushrooms in with beans and roast for additional 5 minutes.

Enjoy!

Spicy Black Bean Soup

Soup season is in full force around here and it makes me oh so happy.

This is a new favorite of mine. I found it on Pinterest and it's originally from the gorgeous The Novice Chef blog. ( http://www.thenovicechefblog.com/)

It’s filling, it’s healthy, and it warms the insides on a chilly night.

Eat outside by a fire with friends and a glass of wine for additional happiness :)



(borrowed the Novice Chef's lovely picture)

Ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white (or black) pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

*I also add about a half cup of orange juice (thanks for the suggestion, Mom!)

Directions: 

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with avocado, fresh orange slices, and cilantro or a dollop of sour cream and chives.  

Happy Fall, Y’all! 

Enjoy.



peanut butter fudge brownie trifle

hello again. remember me? i have been a total blog failure as of late. i'm not even going to make excuses (insanely busy summer, school year starting, not enough hours in the day, k enough said.)  i have lots of things to share with you....a delicious green bean recipe and lentil soup (yes, soup already) and others, BUT today is about this: a peanut butter fudge brownie trifle. it's from pinterest (originally from this blog: howsweeteats) you may have seen it. yes, it really is as good as it looks and i recommend you make a plan to have lots of friends over  before making it so you're forced to share this divine little treat with others.

this is sinfully rich (and not at allllll good for you) BUT it's so worth it. promise.

ingredients:

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes (i used ghirardelli dark chocolate with chocolate chips)

1 large box (5-ounce) of instant chocolate pudding, prepared and chilled (this will most likely call for 3 cups of milk)

1 bag of peanut butter cups, chopped (I used Recess mini cups)

2 cups heavy cream

3-4 tablespoons granulated sugar, depending on your desired level of sweetness (3 for me and it was plenty sweet!)

1 cup of creamy peanut butter

1 cup of powdered sugar

2 tablespoons milk

8 ounces of whipped cream cheese, at room temperature

what to do:

Using a hand mixer (or in the bown of an electric mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form.

 Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use. I did not even clean the bowl of my electric mixer and just began mixing the peanut butter mixture.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy.

 Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk.

Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Grab your trifle dish (I got one that I really like from Walmart for $6...score! :) ) and begin to layer your ingredients however you’d like.

 I did a layer of brownies, then peanut butter, then a handful of chopped peanut butter cups, chocolate pudding, whipped cream, and so on. I repeated it until I got to the top, then piped the remaining whipped cream on top and sprinkled the candy on.

You really can’t go wrong with layering – just use a long spoon to serve!

we had some friends over last weekend. we packed on our front porch. the girls drank wine and talked. the guys grilled. it was a lot of fun. then the trifle happened. the most social of the social butterflies were quieted by this dessert. "it's like heaven in my mouth.", "shhh don't talk to me right now, i just want to be alone with my trifle" -emily...i mean anonymous :)

make it, you're friends will love you for it!

enjoy.