A Big #BrunchWeek Giveaway!

Oh, hi! I got so excited about kicking off #BrunchWeek with my Orange-Rosemary Mocktails yesterday that I completely forgot to share this post about the prizes that you can win by entering in our giveaway! And there are LOTS of them!

Our sponsors, who happen to be pretty awesome, have been so generous in putting together some prizes for a few lucky brunch-lovin' readers. So, without any further ado, here are 9 good reasons why you should enter to win! {Pictures above correspond with prizes below.}

Prize #1:

Bob’s Red Mill is giving one lucky winner a variety of flours, baking mixes, grains, a cookbook, Bob’s Red Mill tote bag, whisk, spatula, scale and Bob’s Red Mill gift card.

About Bob’s Red Mill: Trust, honesty and integrity. The three principles their business is built on. Their packaging is a great example of this commitment: clear bags that let you see the high quality of every one of their products. By producing the very best in whole grain foods, they are able to fulfill their commitment to help look after more and more people through better nutrition.

Prize #2:

OXO is giving one lucky winner a prize pack containing the following OXO tools to host a successful brunch, Egg Beater, Flip & Fold Omelet Turner, 3-in-1 Egg Separator, Batter Dispenser, Mini Silicone Flexible Pancake Turner, Batter Bowl, Medium Silicone Spatula, 4 piece Mini Measuring Beaker Set, Muddler, Angled Measuring Jigger.

About OXO: OXO’s mission is dedicated to providing innovative consumer products that make everyday living easier.

Prize #3:

California Walnuts is giving one lucky winner a 14 cup Cuisinart Food Processor.

About California Walnuts: The California Walnut Board was established in 1948 to represent the walnut growers and handlers of California. The board is funded by mandatory assessment of the handers and the California Walnut Commission, established in 1987 is funded by mandatory assessments of the growers.

Prize#4:

Grimmway Farms is giving one lucky winner a 5-speed, 5 attachment Kitchenaid Immersion Blender. Perfect to chop and shred fresh carrots, whip up a smoothie or blend a carrot soup. Some fresh carrots will be included to practice with.

About Grimmway Farms: The story of Grimmway began in 1968, when brothers Rod and Bob Grimm set up a roadside produce stand and planted that would blossom into today’s Grimmway Farms. Grimmway has become one of the largest growers, producers and shippers of fresh and processed carrots in the world. They are the leading supplier of organic produce with 75+ organic product offerings.

Prize #5:

Baloian Farms is giving one lucky winner a Calphalon Unison Sear Nonstick 13” Wok, plus some fresh veggies to practice with.

About Baloian Farms: Since, 1917, Baloian Farms, a family operated business which includes 4 generations of Baloian leadership, has been growing premium fresh fruit and vegetables. Today, Baloian Farms has become one of the largest growers, producers and shippers of fresh bell peppers on the West coast.

Prize #6:

Woot Froot is giving one lucky winner a Nostalgia Electrics Margarita Maker. Perfect for brunch drinks or slushies during the summer. They will also be sending some freshly sliced, peaches and nectarines to practice with.

About Woot Froot: The story of Woot Froot begins 25 years ago, when owner Kim & Eric Gaarde began their careers in the peach and nectarine business working for farmers. They learned the business and were content, but one day a simple question changed it all. “Why isn’t anybody doing fresh-cut peaches and nectarines?” People told Kim it was impossible and she didn’t accept the answer, so she left her job and started her own R&D company to find out. After many years of research and, trial and error Woot Froot freshly cut peaches and nectarines were created!

Prize #7:

Dixie Crystals | Pure Cane Sugar is giving one lucky winner an assortment of sugar and a branded apron to wear while cooking their brunch week recipes.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #8:

Whole Foods Orlando is giving two lucky winners gifts baskets. The first Morning Mimosa Basket contains: Authentic French Brioche, 365 Everyday Value™ Maple Syrup, 365 Everyday Value™ Organic Cinnamon, a Whisk. Allegro® Breakfast Blend Coffee, a bottle of Prosecco, 365 Everyday Value™ Orange Mango Juice. Whole Foods Market Champagne flutes (2). Micro Plane and a Medium Mixing Bowl. The second Breakfast-in-Bed Basket contains: 365 Everyday Value™ Whole Wheat Pastry Flour, 365 Everyday Value™ Pancake Mix, 365 Everyday Value™ Organic Fruit & Nut Granola, a French Press, Allegro® Breakfast Blend Coffee, Friordifrutta™ Wild Lingonberry & Rose Hip Fruit Spread, Allegro® Organic Breakfast Blend Tea, Allegro® Organic Northwest Minty Green Tea, Allegro® Coffee Cup, a Mixing Bowl and a Whisk.

Prize #9:

Bonne Maman is giving five lucky winners a jams and jellies prize pack.

About Bonne Maman: Bonne Maman Preserves and Jellies, produced in France, are all-natural, with no artificial coloring, no high fructose corn syrup or no preservatives added. Everything in Bonne Maman Preserves and Jellies could easily be found in your Grandmother’s kitchen cabinet.

The FINAL giveaway will take place Thursday, May 8th from 7pm to 8pm EST during our Twitter chat where you will have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions -- make sure to JOIN US !

Are you as pumped as I am? Then make sure to enter using the Rafflecopter widget below! It will be up on all the #BrunchWeek posts this week for your convenience. And don't forget, the more tasks you complete the higher your odds of winning {but you don't have to do all of them if you don't want to}.

Terms & Conditions:
Mandatory Entry: Leave a comment with What is your favorite Brunch dish?
Many more ways to enter in the Rafflecopter widget, below.

a Rafflecopter giveaway

This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclosure: 

California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.

#BrunchWeek: Orange-Rosemary Mocktails

May is here and that can only mean one thing: It's Brunch Week once again!

This year, Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen are hosting this week-long event of scrumptious recipes revolving around our favorite indecisive meal -- brunch!  From today to May 11th, 32 bloggers will be bringing you their best brunch game; from cocktails to Eggs Benedict to donuts, there is truly something for everything this week!

When there's an event this big and exciting, it's only natural to want to give something away Oprah-style. {i.e. "You get a car! And you get a car!! And YOU get a car!"} Or a few somethings, in this case. {But sorry, no actual cars. Darn.} Our amazing sponsors have donated some great prizes for a gigantic giveaway, so make sure to learn more about each of them when you have a chance!

Brunch Week happens to lead up to another fabulous May celebration: Mother's Day. Because hard-working Moms deserve to have a day where they're allowed to wake up late enough to find themselves smack dab in the middle of the hours of breakfast and lunch. And, more importantly, they should be fed delicious, brunchy things that make their tummies happy.

Lots of mamas take advantage of this time to indulge in boozy beverages with their French toast and quiche {bottoms up, ladies!}, but my own mom has never been one of them. She's never been much of a drinker {I have no idea where I came from -- kidding.}, so I crafted this "mocktail" in her honor.

The combination of citrus juices with rosemary simple syrup, topped with bubbly soda water or mineral water is surprisingly uplifting and refreshing. It's something a bit more special than plain OJ without necessarily hitting the hard stuff before the afternoon hours {although, quite honestly, champagne or a little glug of vodka probably wouldn't do it any harm if you so choose to partake.} And the recipe? As simple as boiling some water and squeezing some fruit.

Gorgeous and delightful.

Want to know what's up for grabs in our grand giveaway? Well, there are so many prizes you can win from our generous sponsors that I'm going to be sharing them in a separate post later today! But you can't win anything at all if you don't enter... so get to it!

a Rafflecopter giveaway

And don't forget to take a peek at all the other great Brunch Week recipes floating around out there:

Brunch Beverages:

• Frozen Peach Bellini from Love and Confections
• Raspberry Tequila Sunrise from The Spiffy Cookie
• Mango Mimosa from My Catholic Kitchen
• Pineapple Peach Mimosa from Big Bear's Wife
• Rosemary-Orange Mocktail from The Kitchen Prep

Brunch Eggs:

• Corn Souffle from Hungry Couple
• Polenta Cakes with Crab & Eggs from Foxes Love Lemons
• Sausage, Spinach and Tater Tot Breakfast Casserole from Neighborfood
• Loaded Veggie Frittata with Sweet Potato and Hatch Chile from The Little Ferraro Kitchen
• Mexican Omelete with Plantain, Avocado and Mango Hash from Take A Bite Out of Boca
• Veggie and Scalloped Potato Frittata from Hip Foodie Mom
• Apple and Sweet Potato Egg Muffin Cups from Cupcakes & Kale Chips
• Frittata Muffins from Jane's Adventures in Dining

Main Brunch Dishes:

• Muscat-Glazed Lamb Lollipops with Roasted Grapes from Culinary Adventures with Camilla
• Spinach & Mushroom Quiche from Real Housemoms
• Paleo & Chicken Waffles from Quarter Life (Crisis) Cuisine

Brunch Breads and Grains:

• Dutch Baby with Roasted Strawberries from The Girl In The Little Red Kitchen
• Strawberry Mascarpone Stuffed French Toast from That Skinny Chick Can Bake
• Strawberry Lemon Crepes from Food Faith Fitness
• Carrot Cake Steel Cut Oatmeal from It's Yummi!
• Banana Bacon Pancakes from Eat Your Heart Out
• Raspberry Oatmeal Pancakes from Healthy.Delicious.
• Mexican Chocolate French Toast with Spiced Blackberry Syrup from Cooking in Stilettos
• Brown Butter Peanut Butter Doughnuts with Mixed Berry Jelly Icing from Sarcastic Cooking
• Baked Chocolate Hazelnut Donuts from {i love} My Disorganized Life
• Banana Coconut Milk Pancakes from Chocolate Moosey
• Pumpernickel Bagels from Jen's Favorite Cookies

Brunch Sides: 

• Honeycrisp and & Carrot Waldorf from The Vintage Cook
• Hazelnut Crepes with Rum Peaches from Savvy Eats

Brunch Desserts: 

• Greek Yogurt Chocolate Cake from Roxana's Home Baking
• Simple Oatmeal Cookie Jam Bars from Chelsea's Messy Apron

Orange-Rosemary Mocktails

Adapted from Food & Wine

Makes 1 serving

2 ounces fresh orange juice
2 ounces blood orange juice
1/2 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
2 ounces club soda or sparkling mineral water
{Optional} Rosemary sprig for garnish & orange slice for garnish

1. In a cocktail shaker filled with ice, combine orange juices, lemon juice and simple syrup. Shake vigorously until chilled. 

2. Pour into a glass and top with sparkling water. Garnish with a sprig of rosemary and an orange slice if desired.

For simple syrup:

1/2 cup water
1/2 cup sugar
2 sprigs rosemary

Bring water and sugar to a boil in a small pot over medium-high heat, stirring to make sure sugar is dissolved. Remove from heat. Steep rosemary sprigs in hot liquid for 10-15 minutes to infuse. Remove rosemary, cool completely and store in an airtight container until ready to use.

Cinco de Mayo Fun at Bistro Ten Zero One

I had the pleasure of being a guest of Bistro Ten Zero One in West Palm Beach last week for a pre-Cinco de Mayo garden celebration. I had been wanting to visit the restaurant for some time, but since most of our eating is done at home, we hadn't had the opportunity! This was the perfect reason to stop by for a visit and get to check out the charming setting and festive eats.

Though the restaurant is located inside a Marriott property, it has an identity all its own with an ever-changing, ingredient-driven menu made possible by Chef Chris DeGweck. They hold monthly culinary events in their expertly cultivated garden {tended to by John Cerreta} featuring themes like Caribbean night and Greek BBQ.

The outdoor space is perfect for al fresco affairs throughout the cooler months of the year. Strings of lights hang above illuminating the paved courtyard, complete with a fire pit, casual seating areas and live music. Closer inspection will reveal the surrounding garden plots where you can find multitudes of herbs, vegetables and other interesting edibles.

We had a great time sampling Chef Chris' menu, which featured:

Mexican Carnitas

Texas Style Smoked Brisket

Beer Can Chicken

Housemade Tamales

Buracho Beans & Mexican Rice

Flea Market Mexican Corn

Salsas

For dessert, a station of cinnamon-sugar covered churros and individual portions of his spin on peach cobbler rounded out the offerings.

Having spent some time in San Antonio, Chef Chris was easily able to whip up a menu highlighting some of the best flavors of Mexican cuisine. His four years at Bistro Ten Zero One have been a well-received challenge, focused on changing the public perception that hotel dining means bland options and banquet food. Being able to flex his culinary muscles with themed events and some of the freshest local ingredients available {literally grown in their own back yard}, it's evident that he has been successful in drawing some attention to the tourist-heavy spot. 

This month {May 28} Bistro Ten Zero One will hold the final garden party before the steamy Florida summer begins. Themed "National Brisket Day", the gathering is sure to feature some meaty marvels! No reservations are required for the all-you-can-eat bash that includes beverages and cocktails for $30/person. 

Chef Chris was kind enough to share a simple recipe that you can easily make for your own Cinco de Mayo celebrations: Ahi Tuna Avocado Salad.  {If you need a visual, click here for a video!} The recipe is straightforward {read: very hard to mess up!}, fresh, and one could even say healthy {not including the chips that you'll eat it with. Wink.}! Warning: Chef is used to cooking for a crowd, so you may need to divide your recipe for a more family-friendly yield. :)

Need some more recipe ideas with a Mexican flair for hosting your own soiree? Check out some of my favorites {and see the links below to head to the recipes!}

Chocolate-Kahlua Mexican Wedding Cookies | Pepperjack Muffins with Guacamole "Frosting" | Mexican Street Corn

Poblano Corn Muffins with Chili-Honey Butter | Quinoa "Burrito Bowl" | Margarita Muffins

Chocolate Dipped Orange Segments with Chili Salt | Avocado + Grapefruit Salsa | Tex-Mex Three Bean Salad

A special thank you to my friends at Bistro Ten Zero One and Katy Lynch of Savor Tonight.

Ahi Tuna Avocado Salad

Shared by Chef Chris DeGweck of Bistro Ten Zero One, West Palm Beach, FL

15 avocados, pitted, peeled and rough diced 

6 Roma tomatoes, small dice
½ red onion, fine dice
4 limes, juiced
1 bunch cilantro, chiffonade {finely sliced into ribbons}
3 jalapeños, fine dice
Salt to taste
½ pound fresh tuna, diced

1. In a large bowl gently fold together all ingredients except tuna to combine.
2.  Fold in the fresh tuna.
3. Season to taste.

Serve with tortilla chips or your favorite crunchy snack!

Recipes for a Kentucky Derby Celebration!

Holy moly, what a week it's been. I've finally emerged from the kitchen and dug my way out from trays and trays of cupcakes and what-have-you only to realize that there are some very fun, food-friendly events happening within the next few days that I have not had time to properly prepare for. {What else is new, right?}

Luckily, I did my due diligence last year. Remember my week of Derby classics? Well, it's hard to believe, but the time has arrived once again to bust out the bonnets and bow ties and mix yourself a frosty julep for the Kentucky Derby.

I explained my {inexplicable} obsession with this event in my posts last year. This year, we'll be spending Derby day at my little sister's college graduation... maybe I can get away with wearing a big hat? ;) Though we won't be celebrating in the same way with a full-blown Derby party, I thought I'd put together a little recap of some Derby-appropriate eats! {Click on the image to take you to the recipe.}

Vanilla-Rosemary Lemonade. The perfect sipping alternative to the classic julep, this lemonade is sweet and refreshing with a hint of herbal fragrance.

Benedictine Spread is a staple at Derby celebrations. The long-standing recipe has a history all its own. One bite and it's easy to see why the fresh, savory dip spans generations!

The Kentucky Hot Brown was made famous at the Brown Hotel in Louisville in the 1920's. This twist on the sumptuous, cheesy open-faced sandwich serves as a crowd-pleasing party dish for the betting set and beyond!

Race Day Pie. Modeled after the official version, Derby Pie, this decadent dessert is a cross between a cookie and a pie, chock-full of walnuts, chocolate and of course... bourbon!

Bourbon-Sweet Potato Mini-Bundts. Who doesn't love a bite-sized cake? These dainty little sweets have a hidden kick with a good dose of bourbon in the glaze! 

These race day bites are sure to get the crowd's appetite going, but remember that any good Southern gathering is all about showing your guests hospitality! Details and special touches always make an impression; whether it's a custom backdrop for photos, your "good" serveware, an interactive julep bar or simply some fun signage.

Here were some of my favorite highlights from my Derby Party last year!

No matter what you do for your celebration, don't forget to relax and have fun and your guests {young and old} will follow your lead!

Happy Derby Day, Y'all!

Peach-Dijon Glazed Turkey Meatballs

I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.

I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.

My squeaky-clean fridge.

In a world filled with so much chaos and uncertainty, organizing my refrigerator {to the point of weirdness} gives me a sense of control and order. It is amazing how good a thorough fridge-cleaning can make one feel about life.

So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.

My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.

I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.

Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.

They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)

Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!

Peach-Dijon Turkey Meatballs
Makes about 20, 1 1/2 inch meatballs 

For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey

For Garnish:
1/3 cup arugula leaves

1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.

2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.

3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.

4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.

5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.

6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.

Stuff and Links {April 2014}

I hate it when I don't have a recipe prepared to share. Especially when it causes a lag in posting. For the record, when that happens it usually means I've been too busy cooking to go through the many, many steps required to put together a blog post, which is not necessarily a bad thing. Either that, or I've been super lazy, which happens on occasion as well.

But not having a recipe doesn't mean I don't have something to say. I almost always have something to say -- just ask my husband.

I haven't done a "Stuff & Links" post for a while, so I thought I'd put together some of what's been happening in both my food and non-food world!

Things I've Eaten:

Have you seen these? I happened upon them at Target and had to pick one up -- mostly because I'm a sucker for cute packaging and I happened to enjoy theirs. It's basically apple sauce. Chunky applesauce with fancy flavors. I liked it so much that I was slightly shocked. I was also shocked that the price was $2.50 per packet... but I guess it's either cute/tasty or cheap/unimpressive. You can't have it all.

I cannot get enough of tomatoes, cucumbers & hummus lately {my favorite is Aramouni -- it's a local brand they sell at my Whole Foods. I don't know what they put in it, but it's addictive.} And pineapple, grapes and frozen bananas {I use them for making the creamiest, most delicious "shakes" ever.} I love it when my food cravings happen to be healthy.

I figured out how to make the tastiest "DIY Instant Oatmeal". I don't have the exact measurements for you {otherwise, that would probably be the recipe I share today}, but basically I combine quick oats, chia seeds, cinnamon, and a tiny bit of brown sugar with almond milk, zap it for 90 seconds in the microwave, and add in yummy things like walnuts and bananas. So good. Not difficult. No weird additives. Score.

Things I've Been Cooking/Baking

I made this Strawberry-Coconut Tart for a friend's birthday last week. Isn't it beautiful? I adapted it from Willow Bird Baking's Strawberry Coconut Cream Pie Bars recipe and it worked out perfectly.

Have you ever made a gougere? Don't be fooled by the French name -- it's a cheese puff. It is probably one of the easiest  fancy-sounding things you can make. They're so good, and you can shape them however you want. Like these that I formed into "carrots" for Easter. I loved how they looked. Here's a basic recipe for them. {I made mine with Cabot sharp cheddar and fresh chives.}

I made a cake for Easter. It's King Arthur Flour's Chocolate Cassata Cake. I was thrilled with how quickly it was coming together, and then I somehow read the measurements wrong and used way to much milk, which I decided to "correct" by adding extra flour. In the end, it came out more like a brownie than a cake, but it was still ok. The frosting though... good grief. I could have eaten it off the cake with a spoon. I think I will find other things I need to frost so I can make it again soon.

Other Random Things

- I have mastered the art of dismantling a pineapple with minimal waste. Is this something you'd be interested in learning? Because I don't want to bore you, but man, has life gotten easier ever since I figured it out.

- In just a few short weeks, I'll be joining a bunch of food bloggers in Miami for BlogHer Food 2014! I can barely contain my excitement.  My last conference was almost exactly a year ago in Orlando for Food Blog Forum. I can't imagine anything could top that fun, but I will give BlogHer Food a chance to try. ;) Prepare yourself for some long recap posts and an Instagram feed full of foodie celebrities!

Photo Source

- Three of my recipes were selected for the next Foodie Recipes Cookbook App! You should check it out if you haven't already, it's fabulous! I also have a few recipes being shared in upcoming issues of a few magazines... I'll share more about that when I have them in hand! It's so surreal when I get to see my hard work in print, or even digitally by some respected sources. I can't thank you enough for the support you give me that gives me the confidence it takes to continue reaching for my dreams. :)

See? I told you I'm never at a loss for words. If you're ever curious about what I'm up to when I haven't been posting on the blog, you can follow along with my daily musings over on Instagram where I keep things pretty current! And since we're talking social media, don't forget that my Facebook page also still exists though there's not nearly as much action over there as there used to be thanks to algorithms I don't care to understand. :P

I hope everything is well in your world and hope to have a recipe to share soon! xo

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}.