Strawberry-Basil Iced Tea

You know what makes me super happy? When big, luscious strawberries are "Buy 1, Get 1 Free" at the grocery store. Know what makes me super sad? When I don't eat them fast enough and they turn into sad, wrinkly strawberries. Whomp whooomp.

I'm here to rescue you from having to experience the berry blues! If your berries are less-than-beautiful, you can still salvage them without having anyone in your household look at you like, "Why are you serving me substandard berries?" Because once you blend them up in this thirst-quenching beverage, they'll have imparted their strawberry flavor and fulfilled their fruity destiny without being judged for their appearance. It's a win-win for everyone.

May is National Strawberry Month {shouldn't every month be?} and this is the perfect way to celebrate the occasion!

As a matter of fact, it wouldn't be a bad idea to whip up a pitcher or two for any of your summer celebrations.

A fun twist on iced tea, this drink surprises the palate with the taste of ripe strawberries and the fresh flavor of basil. Don't care for basil? Swap it out for some mint instead for a cooling treat.

Have some stunning strawberries that you wouldn't mind putting in the spotlight? Check out some of the recipes from my friends at Driscoll's!

Disclosure: I received a gift card and product coupons in exchange for this post. As always, the opinions here are all my own!

Strawberry-Basil Iced Tea
Makes 4 servings

4 cups water
4 black tea bags
1/4 cup sugar
1/4 cup water
4-5 large basil leaves, chopped or torn
About 1/2 a package of Driscoll's Strawberries

1. Bring water to a boil {in kettle or microwave}. Add 4 tea bags and steep until desired strength is achieved.

2. Meanwhile, bring sugar and 1/4 cup water to a boil in a small saucepan; simmer for 1 minute or until sugar is completely dissolved. Toss in basil leaves and allow to steep for about 10 minutes.

3. When tea and sugar syrup are ready and slightly cooled, strain into a blender with strawberries. Blend for a minute or two, until mixture is completely smooth.

4. Using a mesh strainer, strain the mixture into a pitcher, pressing on the solids to remove any juice. Discard solids.

Pour over ice to serve.

*If you prefer your tea sweeter, you can increase the amount of syrup you add. Simply use equal parts of sugar to water in making your syrup.

Blackberry-Sage Lemonade

Remember when I mentioned that I am a little paranoid in the kitchen when it comes to raw meat and potential hazards? Well, over the weekend I discovered that fondue-style cooking is not the ideal preparation of a meal for a gal like me.

My parents-in-law celebrated their 45th wedding anniversary {!} and made reservations for a family dinner at a popular fondue spot. {I'm sure you know the one.} Honestly, few things sound better to me than a vat of melted cheese with assorted dippers, followed by a cauldron of melted chocolate for dessert.

What I didn't think through, however, was the entree portion of the dining experience. I mean, don't get me wrong, the process is so much fun -- sitting around a table skewering bite-sized pieces of yummy food and cooking together over chatter and, in our case, family antics. But the moment the raw meat and seafood arrived at the table, the neurotic part of me was challenged to a battle between sense of adventure and utter repugnance.

Most people wouldn't give it a second thought: Stab the meat, plop it in the simmering pot, cook and enjoy.

But clearly, I'm not that simple. Suddenly I found myself obsessing over what my skewers had touched, whether or not they'd been sufficiently boiled in the hot liquid and paying close attention to the distance between my cooked foods and my non-cooked foods. {Which, by the way, you could probably seat me at a 10-foot-long table and they'd still never seem far enough away from one another.}

On my end of the table sat some of my favorite people on the face of this planet: Steve's 90-something grandma, great aunt and great uncle. {Yes, they are ALL in their 90's! Amazing genes.} We were tasked with sharing one pot of bubbling broth to cook our food. This would have been more than fine except for the fact that, when you are a nonagenarian, your reflexes and memory are not what they used to be at times. So harpooning small pieces of meat with a sharp skewer, putting your hand near an open heat source and remembering which piece you put in and how long you're supposed to cook it can easily become a three-ring circus. {In all fairness, they did a pretty good job considering except for a few times when I'm pretty sure Uncle Mike ate raw meat. No harm, no foul.}

The problem was not with them but more so with the fact that since I'm not a red meat eater, the majority of my meal was shrimp. And shrimp cooks much faster than the hunks of filet the rest of my fondue cohorts were eating. Plus, it has way less bacterial juiciness happening than a fresh cut of beef, let's say. So, as I would nearly be done cooking my shrimp to temperature, they would all be adding RAW meat to the tub.

I'm sorry, but how is this considered sanitary?! Haha... I have to laugh at myself.

The point is, I spent more time worrying about things like salmonella and food poisoning than anything else. Except for when dessert came around -- then all bets were off. ;) I have a feeling my father-in-law was having the same thoughts on the other end of the table as he and I are similar when it comes to our finicky nature with food safety.

On the plus side, we had a wonderful time in every other way. AND I came away from dinner with inspiration for a new beverage: Blackberry-Sage Lemonade.

Since I haven't been able to enjoy any cocktails for the past {almost} 5 months, I've been super creative with fun things to drink, as is evident by all the mocktails I've been sharing lately. Isn't it great that it's going hand in hand with the rise in summertime temps?

I mean, tell me you don't want to sip on this on a sunny day.

Blend this up in a wink and enjoy a cool glass -- no neuroses necessary. ;)

Blackberry-Sage Lemonade
Inspired by The Melting Pot Restaurant
1/4 cup water
1/4 cup sugar
3-4 lemons, juiced {about 1/2 cup fresh lemon juice}
6 oz. container of blackberries {save some for garnish if desired}
2-3 cups water
Fresh sage leaves

1. Make simple syrup: Combine water and sugar in a saucepan. Bring to a boil over high heat; allow to simmer for about 1 minute or until the sugar has dissolved completely. Remove from heat and allow to cool.

2. Add lemon juice, blackberries and cooled simple syrup to a blender. Process until smooth.

3. Pour through a fine mesh strainer into a pitcher or glass container. Add about 2-3 cups of water depending on how diluted you'd like your beverage.

4. Place 4 or 5 fresh sage leaves in each glass and muddle slightly to release some of the fragrance. Top with ice and fill with lemonade. Garnish with a few blackberries if desired.

*I tend to like my lemonade more on the tart side than than the sweet side. You can make and add more simple syrup if you'd like it sweeter.

Lemon-Basil Cookies

We have officially entered the time of year when I am filled with jealousy over your budding herb and vegetable gardens.

I am not afraid to admit that gardening skills are not among the characteristics I was blessed with. It is a sad but true fact that I am forced to deal with year after year as the garden-fresh recipes, Instagram photos, and actual plants "crop up" all over the place.

I have had advice given to me by the greenest of green thumbs, everything from the "easiest" plants to maintain to tips and tricks for ensuring that you don't wind up with a pot of withered weeds. But it is all lost on me.

The closest I've gotten to growing anything was recently when I experimented with placing the root ends of scallions in a glass with a little water until they began to regenerate. I was able to keep them going for a few weeks with minimal care, and the sheer joy I experienced from "growing" my own -- well, garnish, let's be real -- was a little sad.

But that doesn't stop my from reaping the benefits of herbaceous goodness. Thanks to my local produce store {yes, the one I can't seem to stop talking about}, I'm able to get bundles of fresh herbs whenever I want them without any self-deprecation. Big, abundant bunches of aromatic basil, mint, cilantro, rosemary... whatever my little herb-lovin' heart desires for just pennies. {Unlike those so-called "bunches" of herbs you can buy at the grocery store in those little plastic containers. Such a rip off.}

I am grateful for green thumbs, even if that means I must accept my limitations.

These Lemon-Basil Cookies are a showcase of one of my favorite herbs. I just can't get enough of basil. Most of the time, savory preparations come to mind when using basil. But over the past few years I've discovered that basil does wonders in sweet things, too.

The scent of lemon and basil mingle together beautifully in this buttery, simple cookie. They're a cinch to make, too -- just toss the ingredients in the food processor, pulse and roll into balls. Give them a little squish with the bottom of a glass and bake for a fragrant, springy treat.

If the Easter Bunny were into cookies like Santa is, I'm thinking these would make a nice welcome for our garden-dwelling  pal. But something tells me they'd be a favorite among the non-cotton-tailed crowd as well. :)

Lemon-Basil Cookies
Adapted from Bon Apetit

1 cup flour
1/2 cup confectioners' sugar
1 stick {8 tablespoons} cold butter, diced
Zest of 1 lemon
1/2 teaspoon lemon juice
1/4 teaspoon vanilla bean paste, or vanilla extract
2 tablespoons fresh basil leaves {about 5 large leaves}, roughly chopped
1/4 teaspoons sea salt
Optional: Sparkling sugar for garnish

1. Preheat oven to 375 degrees. Prepare a cookie sheet by lining with parchment or non-stick cooking spray.

2. Combine all ingredients in the bowl of a food processor. Pulse until the mixture begins to clump together and form a dough.

2. Pour out into a bowl and make sure everything is well incorporated. Using a 1 tablespoon measure, scoop out dough and roll into a ball. {If the dough is too sticky, chill the dough for about 20 minutes or dust your hands with powdered sugar before rolling.}

3. Place dough balls a few inches apart on the prepared cookie sheet. Dip the bottom of a drinking glass in powdered sugar before pressing down lightly to "smash" the cookies into a disk. {Note: I think I smashed mine a little too thin. If I did it again I'd leave them a little thicker, but if you like thin, crisp cookies, smash away.}

4. Sprinkle with sparkling sugar if desired, and bake for about 10-12 minutes or until the edges just begin to turn golden. Remove from oven and allow to cool for a few minutes before moving {they'll be crumbly and hard to move when they're warm}.

#PizzaWeek: "Greek-za!" Mediterranean Pizza

I have never met a person who doesn't like pizza in some way, shape or form. {And if I did, I might be suspicious...} I mean, c'mon... bread, melty cheese, and toppings of your liking? Pure comfort in a convenient, hand-held slice.

When my buddies over at NoshOn.It reached out and asked if I'd be interested in participating in their #PizzaWeek, saying yes was a complete no-brainer.

Pizza is a great unifier. I am convinced that, done correctly, it could bridge generation gaps and end world conflict. Ok, maybe that's a bit excessive. But I can't imagine not being anything but supremely happy when sitting down to split a pie with another.

In fact, some of my absolute favorite memories have pizza involved -- family pizza nights at home as a kid; 3:00 a.m. mushroom pizzas with my roommate in college; finding the ultimate pizza place when Steve and I moved to Dallas {it was our first meal in Texas, eaten among moving boxes}; my father-in-law's famous homemade pizzas; and finally, learning how to make amazing pizzas myself over the past few years.

You just can't go wrong no matter what type of pizza you enjoy the most.

One of our favorite Friday night pizzas at home is what I've lovingly started to refer to as "Greek-za"... a pizza with Mediterranean toppings.

It is so, so good. Can't turn down another slice, kinda good.

When I made the "Greek-za" this time, I rolled out the dough really thin to make it more of a flatbread. Not only does it cut down on carbs this way {because we all know you must be very worried about that if you're eating pizza}, but then you're also getting more toppings than bread, which is never a bad thing in my book. The spinach, tomatoes, Greek olives and red onion intertwined with a variety of bubbly cheeses and sprinkled with fragrant herbs is drizzled with syrupy-sweet balsamic vinegar...it's easy to see why this recipe tops my list of favorites.

If you like pizza as much as I do, be sure to check out the other #PizzaWeek posts being shared today by the following talented bloggers:

Roasted Veggie Pizza by Dine & Dish
Mini Cauliflower Pizzas by The Fitchen
Berry with Arugula & Prosciutto Pizza by FoodieCrush

And if you still haven't gotten your fix, head over to Pinterest and follow the "Pizza Pizza!" board where you can find a variety of pizza recipes to suit any and all tastes!

"Greek-za!" -- Mediterranean Pizza 
Yield: 2 thin crust personal pizzas

Your favorite pizza dough recipe {I used this one} or store bought pizza dough, cut into quarters*
1/4 cup olive oil
1 clove garlic, finely minced or grated
1 cup baby spinach
1/2 cup favorite grated Italian cheese blend
1/2 cup favorite mozzarella, grated
1 roma or plum tomato, very thinly sliced
1/4 cup red onion, very thinly sliced
1/4 cup Greek olives, pitted and sliced
1/4 cup crumbled feta cheese
1/4 teaspoon dried mint
1/4 teaspoon dried oregano
*I also use a sprinkle of Alessi Dipping Spice -- I love this stuff.
For Drizzling: Good quality balsamic vinegar, or balsamic glaze

1. Preheat the oven to 450 degrees. Place pan or pizza stone in oven to heat up as well.

2. Meanwhile, combine the olive oil and garlic in a small microwaveable cup and heat on high for 30 seconds or until the garlic is fragrant and begins to sizzle. Remove from microwave and set aside.

3. Cut one of the quarters of the pizza dough in half.* Set aside the other half and keep covered. On a well-floured surface, roll out the dough to desired thickness -- for this version, I rolled mine out quite thin to about a 12x6 inch oval. Repeat the process with second piece of dough to make 2 personal pizzas.

4. Carefully move rolled dough to hot pan or stone. Brush the crusts with the garlic oil and bake for 3-6 minutes {depending on thickness} or until the crust is beginning to turn golden brown in some spots.

5. Remove from oven and top each pizza with spinach leaves, Italian cheese blend and mozzarella. {Doing it in this order helps the leaves stay in place, but you can arrange it as you like, of course.} Place tomato slices, sliced red onion and olives on top of cheese; sprinkle with crumbled feta. Sprinkle dried mint and oregano {or whichever spices you choose} over top.

6. Return pizzas to oven and bake for another 5-7 minutes or until the cheese is melted and the edges of the pizza are crisp and browned. For a crisp underside, I like to move the pan to the very bottom rack of the oven for the last minute or two of cooking. Just make sure to keep an eye on it so it doesn't burn!

7. Remove pizzas from oven and drizzle with balsamic syrup if desired. Slice and serve hot.

*Most 1 lb. dough balls will make 2 large pizzas, 4 medium pizzas or 8 individual thin crust pizzas. It's up to you how you want to divide it up, but for the this particular recipe, I've listed enough ingredients for 2 individual thin crust pizzas or 1 medium pizza. Hope that isn't too confusing! :)

Smashed Potato Bites

Let's celebrate the little joys of this week, shall we?

1. We have made it to Friday. {Hooray!}
2. I have a new cutting board after the untimely demise of the one we've had since my bridal shower 5 years ago.
3. This.
4. Ten of my photos were accepted to FoodGawker this week. TEN! I attribute 98% of this to the fact that their new uploading/cropping function has made it so much easier to submit pictures. And maybe about 2% to my pictures not sucking quite so much anymore. Baby steps.
5. I've survived Day 2 of no caffeine in the morning {without attacking anyone}.

I've been wanting to switch to decaf/herbal tea in the morning for a long time, but the times I've tried before haven't been completely successful. Have you ever had a caffeine withdrawal headache? Yeah, it's not pretty. I tried the no caffeine thing once during my days as an elementary school teacher. I highly advise against working with 30 loud little people so very early in the morning without caffeine as a buffer.

Though I limit myself to just one cup in the morning {none throughout the day} I've still managed to become hooked on that early morning jolt. I'm once again determined to find a new routine that brings me as much joy as my morning cup, minus the buzz. In preparation, I went on a little tea shopping spree, buying some yummy-sounding decaf flavors by Stash Tea. I cannot wait for them to arrive. {Hurry up. Did I mention impatience is another side effect of caffeine withdrawal?}

So far, so good, I guess. Aside from feeling like I'm in a zombie-like state in the afternoons, all is going well. Except, of course, for the fact that it's very hard to motivate oneself to do anything but stare at the wall during those first few hours of the morning. Or that post-lunch lull. Or while you're supposed to be working on new recipes in the late afternoon.

That might explain why I'm calling these a "recipe." Please forgive me. Actually, make these first and take a bite, and then forgive me. Because though they are not a mind-blowing technique or cutting edge flavor combo, they are good. So, so good.

Dainty little potatoes are boiled until they're softened, then smashed {you know, to relieve some of that aggression} and roasted until golden and crisp around the edges. Garlic-infused olive oil gives them a hint of savory flavor. Topped with a sprinkle of sea salt and fresh herbs, these are the easiest dish you'll want to make over and over again.

Those of you who have weaned yourself from the death-grip of caffeine, please tell me how you've accomplished this feat. I beg of you. And tell me it gets better. {Even if you're lying.} Otherwise, prepare yourself for my next post: How to boil water.

Help.

Smashed Potato Bites

10 small new potatoes {either the red kind or the white kind}
1/3 cup olive oil
1 large clove garlic, smashed
Sea salt
Fresh Basil {or your favorite herb}, finely chopped

1. Preheat oven to 450 degrees. Place the potatoes in a large pot and fill with water until they're just covered. Bring to a boil over high heat, then reduce heat slightly and simmer for about 20 minutes or until the potatoes can be pierced with a fork but still have a little resistance.

2. Meanwhile, place the smashed garlic clove and oil in a microwave-safe cup {I use a measuring cup with a spout for easy pouring} and cook for about 40 seconds on high or until the garlic is fragrant.

3. Carefully drain potatoes. Using a clean kitchen towel or parchment paper, cover each potato and give it a light "smash" with a heavy bottomed pot or the bottom of a drinking glass. Don't smash too hard, you want it to somewhat maintain its shape.

4. Prepare a baking pan by drizzling a little bit of infused oil on the bottom and rubbing to coat. Place smashed potatoes onto the pan. Pour about 1 teaspoon of oil over each potato. Sprinkle with sea salt.

5. Roast for about 20-25 minutes or until the potatoes are golden and crisp around the edges. Remove from oven and top with fresh chopped herbs.

Serve hot.

Brunch Week: Pineapple-Basil Tea

What's not to love about brunch?

It's late enough in the day that it doesn't require an early wake-up {I'm not a morning person}, and early enough that you don't have to feel guilty about spending a few hours nibbling and chatting with friends.

It allows for larger portions since you're combining two meals of the day. {Right?}

It makes drinking champagne or vodka before noon perfectly acceptable behavior.

It combines the best of breakfast and lunch with room for indulgences that don't usually appear until after dinner.

In short: Brunch rocks.

And this week, as we gear up for the culminating brunch event of the spring -- Mother's Day -- I'll be sharing a whole collection of brunch recipes compiled by a talented group of food bloggers who love brunch as much as I do. {Hi gals!}

But the Brunch Bonanza doesn't just stop there. {Because what fun would that be?}

We're also going to be giving you an opportunity to win some absolutely fantastic prizes {20 of them, to be exact!} from the best sponsors. Ever.

These generous folks have put together some must-have items that are perfect for getting your brunch on at home!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:  

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

      

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

So cool, right?

You know what else is cool?

This refreshing Pineapple-Basil Tea.

I love pineapple anything. The sweet, tropical flavor just screams "relaxation" to me. Paired with herbal, fragrant basil and robust black tea, it's heaven in a glass. And the perfect beverage for a leisurely brunch with friends or family. It's an unexpected twist on a brunch staple, and the perfect thing to sip on while enjoying all of your favorite dishes.

Make sure to check out the other scrumptious recipes shared today by the lovely ladies of Brunch Week, and check back this week for many more brunch ideas!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Don't forget to try your luck on winning one of the giveaway prize packs... if you could choose, which would you want to win?

Ready to enter?? GOOD LUCK!

a Rafflecopter giveaway
Disclosure: I was not compensated for this post, but am among a group of bloggers to receive free products and promotional items from a few of the sponsors mentioned above. As always, all opinions are my own!

Pineapple-Basil Tea
Adapted from Southern Living

For Pineapple Syrup:
1 cup water
1 1/2 cups sugar
2 cups fresh pineapple, chopped

For Tea:
3 cups water + 6 cups cold water
8 black tea bags
1/4 cup fresh basil, chopped


1. In a medium saucepan, combine water, sugar, and chopped pineapple and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Pour the pineapple mixture into the blender and process until smooth. {You may want to cool it slightly as hot liquids can be dangerous to blend at high speeds!} Pour the mixture through a fine mesh strainer into a pitcher, pressing on the pulp.

3. Meanwhile, bring 3 cups of water to a boil. Add the teabags and boil for about a minute, then remove from heat and allow to steep, about 10 minutes. Toss the teabags after steeping. {Or, check out these 10 cool things you can do with used tea bags!}

4. Add the tea to the pitcher containing the pineapple mixture, along with the chopped basil* and 6 cups of cold water. Stir well to combine. Refrigerate to chill.

Serve over ice and garnish with pineapple slices if desired.

*I found that I wasn't a big fan of the little floating basil leaves while I was sipping, so it might be a good idea to serve this tea with a straw. :) Alternatively, you can infuse the tea with the flavor of the basil leaves by adding it to the water while the tea is steeping, then straining out the leaves before pouring it in the pineapple mixture. This way, you have the flavor of basil without the floating particles!

Roasted Grape, Onion & Rosemary Focaccia

 

I joined a Facebook group a few weeks ago called the 12 Loaf Baking Challenge. I can't remember how in the world I came across it {maybe clicked through from a Pinterest find?}, but I thought it was the coolest thing. And by cool I mean super baker-nerdy. But whatevs.

So, the way it works is you join the group* and the moderator, Becky Ann, updates the bread baking theme each month based on a different ingredient. Group members come up with their recipe, photograph it and share it in the group for others to enjoy. The goal? To "expand your bread baking horizons"! What can I say, I'm a sucker for carbs a challenge.

January's assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there's a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I've ever made. I've made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I've let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can't wait to get my hands on some more yeasty doughs. And who knows, maybe I'll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you'd be up for it... and even if you don't!... join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1 1/2 cups warm water

3 tablespoons olive oil (plus additional for drizzling)

1 1/4 teaspoons salt

3 1/2 cups unbleached all-purpose flour

1 tablespoon instant yeast

1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.

Orange, Walnut, & Rosemary Muffins

Yesterday I wanted to spend the day cooking, baking, and posting all of the fabulous things I haven't had a chance to share lately. But instead, I wound up elbow deep in a box of my childhood belongings that I've been meaning to go through {because it has been staring at me from the floor of my closet for over a year a while}.

I sifted. I sorted. I laughed. I cried. I reminisced. And organized. And then...

I gave up 6 hours in, scooped up my very neat little piles of notes, awards, cards, and pictures, and promptly deposited them back in the box they have been sitting in for ages.

Maybe next year.

{If you want to see some of the fun finds I came across, check out the pics I uploaded to my Instagram!}

Anyway, I didn't accomplish my goal of completely sorting the contents of that {gigantic} box, but I did manage to completely clean out my closet, get rid of some things, and get a real start on Mission: Get Organized in 2013.

I don't know about you, but I reach a point every once in a while were I feel like I can't focus on anything if I don't get a grip on all of the loose ends I need to tie up around me. Needless to say, I have been in no mood to make a mess in the kitchen without first cleaning up the mess everywhere else {hence the lack of posts in the past week or two}.

But now that I feel like I've made a little progress, it's time to play.

I figured I'd ease back into it... nothing too crazy. Just muffins.

 

Except, the flavor combo of orange zest, walnuts, and rosemary makes them seem like anything but "just muffins". They're sort of like "Aromatherapy Muffins", which is just what I needed to ease the tension of purging closets and emptying cupboards.

I'm considering doubling up the amount of rosemary & orange zest needed for the recipe, making a batch of muffins with one half, and using other half to make a body scrub... it smells that yummy. I found the recipe for these in a book called 1 Mix, 100 Muffins that I received as a gift a few years ago and forgot all about until the organizing began.

Now, please excuse me while I go deeply inhale the aroma of these lovelies before taking on the rest of my "To Do" list.

Orange, Walnut, & Rosemary Muffins
Slightly adapted from 1 Mix, 100 Muffins

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar
1/2 cup walnuts, chopped
2 eggs
1 cup plain Greek yogurt
6 tablespoons canola oil
Zest of 2 oranges {save 1 teaspoon for icing}
1 tablespoon fresh rosemary, finely chopped {plus extra for garnish}
1/4 cup almond milk*

For Icing:

1 1/2 cups confectioners' sugar
1 teaspoon orange zest
3-4 teaspoons freshly squeeze orange juice

1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.

2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.

3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.

4. Pour wet mixture into dry mixture and mix until just combined {do not overmix, there will still be some small lumps}.*At this point, I noticed that the mixture looked a bit dry, so I added a small amount of almond milk to moisten. This is not part of the original recipe, but it worked well for mine. If your mixture looks a bit dry, add 1 tablespoon at a time of almond {or regular} milk until moistened.

5. Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm, and a toothpick inserted in the center comes out clean.

6. Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.

Icing:

1. Sift confectioners' sugar into a small bowl.

2. Add zest and juice and whisk until smooth.

3. Drizzle or spoon over muffins and let set. {Or eat right away, you've waited long enough!}