Parties

Carrot Cake Energy Balls #EasterRecipes

~ lk529 ~ 15 Comments

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Today is my last post as part of the Easter Week with “Holiday Fun with our Blogging Friends.” This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up! I’ll be taking the Holy Weekend off from my computer and spending it with my family and friends.

Our brunch menu consists of those Carrot Cake Cinnamon Rolls I shared with you yesterday, eggs, and bacon. Our dinner menu will be my Parmesan Pork Tenderloin, a corn and green bean casserole from one of my cookbooks, and some crescent rolls on the side. For dessert, as is tradition, I’ll be making my grandmother’s Easter Pound Cake in her lamb mold.

To round out my carrot cake related offerings this week I provide you with a healthy option. These energy balls even qualify as raw vegan (assuming you leave off the drizzle of cream cheese icing)!

If you love carrot cake, you absolutely must stop everything you’re doing and make these energy balls. You won’t feel guilty in the slightest indulging in a couple.

Firecracker helped me make them – aka he dumped ingredients into and pushed the buttons on the food processor – so he knew there were a bunch of carrots in these treats. Even if I called it a cookie he wouldn’t actually try a bite.

Treat on the other hand, inhaled two of them with his lunch! He had two more of the bunch later in the week, too.

I brought them to Bible study, as I knew one of the moms follows a raw vegan diet. I brought that Caramel Apple Dip as planned, but as we’d made these carrot cake bites the day before, the lightbulb went off and I knew I had to leave cream cheese icing off half of them. They were greatly approved and appreciated.

You can customize these balls to suit your tastes, too. Use any nut you like and any nut or seed butter in your pantry. I actually used a honey sunflower butter!

Carrot Cake Energy  Balls

Ingredients:

  • 3 carrots, peeled and sliced
  • 6 Medjool dates, pitted and halved
  • 1/2 C pecans
  • 1 tbsp sunflower butter
  • 1 C quick oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/8 tsp salt
  • cream cheese icing (optional)

Steps:

  1. Pulse carrots in a food processor until finely shredded. Remove and set aside.
  2. Place the dates and pecans in the food processor and pulse until combined. Return the carrots to the food processor along with the remaining ingredients. Pulse until the mixture starts to come together.
  3. Form into balls. If the mixture is too thin, add a little more oats; if it’s too dry, add a little extra sunflower butter.
  4. Optional: Thin out the icing with milk. Drizzle over the energy balls.
  5. Store in refrigerator up to a week.

*This recipe is adapted from http://www.superhealthykids.com/no-bake-carrot-cake-bites/*

Carrot Cake Energy Balls | Sew You Think You Can Cook | #EasterRecipes

Be sure to check out these other Easter recipes:

Baked Eggs with Tomatoes by A Day in the Life on the Farm

Hot Cross Buns by A Kitchen Hoor’s Adventures

Classic Peanut Butter Confetti Bars by Making the Most of Naptime

Easter Muddy Buddies by Family Around The Table

Honey Cinnamon Quick Bread by Amy’s Cooking Adventures

Linda’s Famous Carrot Cake by Cooking With Carlee

Mini Easter Cheesecake Bites by Hezzi-D’s Books and Cooks

In case you missed them, here are the #EasterRecipes from the first half of the week:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Strawberry “Carrots” by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

Wednesday

Carrot Cake Cinnamon Rolls by Sew You Think You Can Cook

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm

Carrot Cake Cinnamon Rolls #EasterRecipes

~ lk529 ~ 21 Comments

What do you do when you can’t sleep?

Do you just toss and turn, stare at the dark ceiling and hope for rest to return?

Well, today (yesterday) I decided to do something productive with my restlessness. Maybe I’ll be regretting that later, but I was tired of feeling like I was keeping the hubs awake. (Pun unintended.)

So what did I do?

Wash dishes.

Everyone washes dishes at 2am, right?!

I don’t know why I couldn’t sleep. I have a slight head cold, but it’s nothing to write home about. (Hopefully this “just wake up” decision doesn’t come back to bite me with that cold. I’m off to get some Nyquil tomorrow!) I keep having these parenting dreams that seem all too real, involving unplanned pregnancy and horrible mothering.

I think the real culprit has something to do with the first of three preschool tours lined up this month in the morning. All yesterday, while he was playing with his trains and talking up a storm, I just looked at him and thought, “When did you get so big?”

We aren’t looking to start Firecracker in school until the Fall – he’ll be 3 and {hopefully} potty trained by then. He is definitely interested in going to school. My boy is such a social butterfly, it’s just something we need to do for him. He’ll be attending VBS at our church this summer, so it’ll be a great test! (Yep, typing that reminded me to go register him now. Look at all of the productive things one can get done in the 2 o’clock hour!)

Who knew picking a preschool would be such a big decision!? I have a spreadsheet on my computer with our top choices, breaking down stats, including the insane cost that is preschool. We’re only considering 2 or 3 times a week, and half days. Yikes!

Maybe typing out these thoughts will help calm my mind and I’ll be able to go back to sleep soon. Odds are I’m going to end up asleep on the couch, computer in lap!

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Absolutely none of that intro story has to do with the Carrot Cake Cinnamon Rolls I’m sharing with today’s Holiday Fun with our Blogging Friends group. Except that I have to write this post and might as well do it at 2:45 in the morning, right? That way I don’t have to pull out my computer during playtime with my growing boys!

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

Yesterday, I shared Carrot Cake Pancakes that came with a confused maple cream cheese topping. All of that leftover maple mixture didn’t go to waste. I simply made cinnamon rolls the next day! Carrot Cake Cinnamon Rolls, of course.

Carrot Cake Cinnamon Rolls

Ingredients for the dough:

  • 1 packet active dry yeast
  • 1 C warm water
  • 3 tbsp room temperature butter
  • 1/2 C sugar
  • 3 – 4 C flour, plus extra for rolling
  • 1 egg
  • 1/2 tbsp salt

Ingredients for filling:

  • 4 tbsp. butter, softened
  • 3/4 C brown sugar
  • 1 tbsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1 large carrot, grated
  • 1/2 C raisins
  • 1/2 C chopped walnuts

Ingredients for frosting:

  • 1 block (8 oz) cream cheese, softened
  • 1 C real maple syrup

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Roll out dough onto a floured surface.
  6. Roll into a rectangle. Spread the dough evenly with the softened butter. In a small bowl whisk together the brown sugar, cinnamon, ginger, and nutmeg. Sprinkle the mixture over the dough. Add the grated carrot, raisins, and walnuts, pressing into the dough slightly. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  8. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  9. Meanwhile, make frosting. Using a hand mixer, beat together the cream cheese and syrup. Frost the cinnamon rolls!

Carrot Cake Cinnamon Rolls Sew You Think You Can Cook #EasterRecipes

Be sure to check out these other Easter Recipes:

Cinnamon Crescent Rolls by Tip Garden

Individual Easter Breads by Cooking With Carlee

Tomato Asparagus Quiche by Caroline’s Cooking

Peeps Whoopie Pies by Palatable Pastime

Rosemary Garlic Herb Rib Roast by Family Around The Table

Honey butter Peas and Carrots by Jolene’s Recipe Journal

Pea and Pasta Salad by A Kitchen Hoor’s Adventures

Roasted Eggplant Salad by A Day in the Life on the Farm

In case you missed them, here are the recipes from Monday and Tuesday:

Monday

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Tuesday

Italian Easter Bread by Palatable Pastime

Carrot Cake Pancakes by Sew You Think You Can Cook

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

Carrot Cake Pancakes #EasterRecipes

~ lk529 ~ 22 Comments

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I’ve recently discovered a blogging group who goes by “Holiday Fun with our Blogging Friends” and they do themed events or even themed weeks around holidays. How could I not join the fun!?

This week, 13 bloggers are sharing 46 recipes and tips to help you serve up deliciousness this Easter. Follow #EasterRecipes on social media to see what we’re serving up!

I’d already planned to do a week of carrot cake inspired recipes and figured, why not?!

I didn’t link yesterday’s Cocoa Carrot Cake in with the group because it was more of a cookbook review and even though it wasn’t a sponsored post, I didn’t know if it’d be allowed in the scope of the event.

Today I’m sharing Carrot Cake Pancakes from our favorite brunch cookbook Brunch at Bobby’s.

Disclaimer: This post contains affiliate links.

We’ve made these pancakes twice. And twice I had issues with the cream cheese maple syrup. I’m sorry, Bobby, but I think there’s a typo with your recipe. Even a full block of cream cheese and a cup of maple syrup did not look like the thick syrup in that beautiful full page photograph accompanying the recipes. And I had a ton of this glaze-type sauce left over, which I used for cinnamon rolls (recipe tomorrow, so stay tuned!).

I would highly suggest starting with half a block of softened cream cheese, a hand mixer, and adding maple syrup until the consistency and flavor profile meets your preferences. Next time I make these pancakes, I’ll take my advice and update the recipe with the ratio that worked best for us.  (**)

Carrot Cake Pancakes

Ingredients:

  • 1 1/2 C flour
  • 1/4 C sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/2 C buttermilk
  • 3 tbsp butter, melted
  • 1 tsp orange zest
  • 1/2 tsp vanilla extract
  • 1 C shredded carrots
  • 1/4 C chopped walnuts (optional)
  • 1/8 C crystalized ginger, chopped
  • 3 oz cream cheese, at room temperature**
  • 1 C real maple syrup**

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  2. In another bowl, whisk together the eggs, buttermilk, melted butter, zest, and vanilla. Mix in the carrots.
  3. Combine wet ingredients into the dry ingredients. Fold in the walnuts and ginger.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and syrup until smooth. Transfer to an oven safe bowl and warm in a 250 degree F oven until easy to drizzle.**

**This cream cheese syrup recipe did not work, see my suggestion above.

*This recipe is adapted from from Brunch at Bobby’s*

Carrot Cake Pancakes #EasterRecipes Sew You Think You Can Cook

Be sure to check out these other Easter recipes, too:

Italian Easter Bread by Palatable Pastime

Torta Salata Pasquale by A Day in the Life on the Farm

Dill Roasted Radishes by A Kitchen Hoor’s Adventures

Roasted Parmesan Asparagus by Family Around The Table

Praying Arm Pretzels by Amy’s Cooking Adventures

Creamy Coconut Mini Tarts by Making the Most of Naptime

And here are the recipes from Monday:

Deviled Ham Bites by A Kitchen Hoor’s Adventures

30 Minute Dinner Rolls by Amy’s Cooking Adventures

Easy Pecan Sticky Buns by Corn, Beans, Pigs & Kids

Easy Citrus Ham by Jolene’s Recipe Journal

Sausage and Vegetable Strata by A Day in the Life on the Farm

Prosciutto Wrapped Asparagus With Lemon Herb Sauce by Tip Garden

Dipped Strawberry Carrots by Family Around The Table

Easter Malted Milk Dip by Hezzi-D’s Books and Cooks

Sharadan’s Lemon Blueberry Parfaits by Cooking With Carlee

Easter Egg Cooking and Dyeing Tips and Tricks by Palatable Pastime

Cocoa Carrot Cake from The Chef Next Door

~ lk529 ~ 12 Comments

Two months ago I reviewed  The Migraine Relief Plan by Stephanie Weaver and I loved the assignment of digging into a cookbook to really understand the author and explore more than one recipe at a time.

My friend, Tara of Tara’s Multicultural Table, does a lot of cookbook reviews in serious detail and so, I decided to give cookbook reviewing a trial session before jumping into it on an official scale.

I decided to take to my personal cookbook selection and review those I already own. To start off, I chose The Chef Next Door by Amanda Freitag.

Disclaimer: This post contains affiliate links.

You probably know Amanda from her roles on Food Network as a judge on Chopped and a contestant in Next Iron Chef America. She is a highly talented chef and a successful restaurateur.

She opens her book with a very heartfelt introduction admitting her insecurities when it comes to cooking at home. For her, the kitchen comfort zone is her busy restaurant kitchen with a loud atmosphere, staff, and countless kitchen tools at her fingertips.

To help the reader learn to feel more comfortable in their own home kitchen, she provides tips and skills that any cook can learn to call on. Spoiler alert – none of them cost a dime.

The book is broken into 9 chapters and even has a section with menu suggestions for special occasions. Each recipe includes a miniature story including tips before the ingredient list. To really help out the home cook, Amanda has included the steps for prepping each recipe before the official list of steps on how to complete the dish. There are also photographs to accompany each recipe.

Because it’s Easter week, I’m featuring her Cocoa Carrot Cake with Cream Cheese Icing. The frosting is incredible – cream cheese icing is usually my go-to, but her version features far less sugar than my grandmother’s and I’m sorry, Busia, but I like this cheesier alternative better. As for the cake, it’s a rich, dark cake chocked full of carrots and walnuts.

Cocoa Carrot Cake | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

This recipe will make a 10″ round cake or a 9″ round cake and 10-12 cupcakes.

Cocoa Carrot Cake with Cream Cheese Icing

Ingredients for cake:

  • 2 C packed dark brown sugar
  • 1 1/2 C vegetable oil
  • 4 eggs
  • 1 3/4 C flour
  • 1/4 C cocoa powder
  • 1 tbsp cinnamon
  • 2 tsp baking soda
  • 3/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 lb carrots, peeled and grated
  • 1/2 lb walnuts, chopped

Ingredients for icing:

  • 3 stick butter, at room temperature
  • 3 8 oz pkgs cream cheese, at room temperature
  • 3 C powdered sugar
  • 1 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a cake pan with parchment paper and then grease with nonstick spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and oil until combined. Add the eggs two at a time, mixing well.
  3. In a medium bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, nutmeg, and salt. Slowly add it to the stand mixer, mixing until combined.
  4. Fold in the carrots and walnuts.
  5. Pour batter into prepare cake pan. Bake 45-60 minutes, until a toothpick inserted comes out cleanly. Allow cake to cool slightly before turning out of the pan onto your hand and flipping again onto a cake stand to cool completely.
  6. Make icing: In a large bowl, beat together the cream cheese and butter with an electric hand mixer. Add the powdered sugar and vanilla extract, mix on low to start. Mix until smooth.
  7. Frost the cooled cake. Decorate with extra chopped walnuts, if desired.
  8. Keep in refrigerator at least an hour. Allow cake to come to room temperature before serving.

Cocoa Carrot Cake | Sew You Think You Can Cook

One of Amanda’s tips is to not be afraid to veer from the recipe. If you’re missing an ingredient, figure out something else that would work. All it takes is practice in the kitchen to become comfortable understanding the purpose of each ingredient in the recipe.

Following that advice, I made her Puerto Rican Pernil using a boneless pork shoulder and my slow cooker instead of the oven. I made Salmon with Peas, Pearl Onions, and Mint taking advantage of frozen pearl onions instead of peeling fresh ones myself. I also made Cornmeal-Crusted Chicken Thighs with Jamaican Spice, reducing the cayenne to appeal more to the little ones in my home.

The Chef Next Door cookbook review | Sew You Think You Can Cook

Kid-Friendly Easter Round-Up

~ lk529 ~ Leave a comment

Kid-Friendly Easter Round-Up | Sew You Think You Can Cook

Tomorrow kicks off Holy Week and that means we’re only 8 days away from Easter!

If you’re looking for great ways to get your kids involved in the kitchen, look no further! I’ve got some fabulous Easter and spring recipes to brighten up your week, thanks to my food blogging friends.

What kid doesn’t love Bunnies?:

5 Easter Bunny Ideas | Sew You Think You Can Cook

  • There’s nothing cuter than these Dutch Easter Bunny Breads from Tara’s Multicultural Table!
  • The Preppy Kitchen has some adorable Bunny Ear and Bunny Butt Cupcakes to tickle anyone’s “awww” reflex.
  • I know my kids would get a good giggle out of these Bunny Butt Pretzels from Adventures of Frugal Mom.
  • Bunnies aren’t just for eating, either! Staying Close to Home made some Bunny Rabbit Bar Soap.
  • Why not throw those soaps in these super adorable Bunny Gift Bags from A Fork’s Tale?!

Chicks are essential to Spring time celebrating:

4 Easter Chick Ideas Sew You Think You Can Cook

With Chicks come Nests:

5 Easter Bird Nests | Sew You Think You Can Cook

And with Nests come Eggs:

5 Edible Easter Egg Recipes | Sew You Think You Can Cook

Eggs aren’t just for eating either, here are great ways to decorate them this Easter:

5 Ways to Decorate Easter Eggs | Sew You Think You Can Cook

  • My Sweet Mission might be my personal hero with these Tie Dye Easter Eggs!
  • Did you ever think to use temporary tattoos for decorating your Easter eggs? Well Bree Talks did and these Metallic Tattoo Eggs are pretty trendy.
  • Kids will definitely have fun decorating these Shaving Cream Colored Easter Eggs from 4 Sons ‘R’ Us.
  • For little kids, decorating plastic eggs might be the safer way to go and these Jeweled Easter Eggs from Stacey Homemaker are perfect!
  • If you prefer a more natural approach, At the Corner of Happy and Harried has 6 different color ideas for you to try.

An Easter Round-Up wouldn’t be complete with uses for Peeps:

3 Recipes for Easter Peeps | Sew You Think You Can Cook

  • Home Made Interest knows that S’mores aren’t just for summer time, by using Peeps this S’mores Dip is perfect for Spring.
  • Did you know you can make your own Homemade Marshmallow Peeps that are even Paleo!? Forest and Fauna did.
  • Let kids play with their food with this Edible Peeps Playdough from 4 Sons ‘R’ Us.

Please, don’t forget the reason for the season:

Resurrection-Rolls-Main

Resurrection Rolls from Coffee With Us 3

 

#Sunday Supper: Recipes Using Fresh Tomatoes

~ lk529 ~ 20 Comments

Happy April, everyone!

April is National Florida Tomato Month, so the Sunday Supper crew, headquartered in South Florida, asked us to come up with recipes using fresh tomatoes to celebrate. Fittingly, Rini from Healing Tomato is our host today. Be sure to scroll past my simple recipe to see over 40 ways to use that bright red fruit!

I did something insanely simple that can create that wow factor at your next party – tomato tulips. I got the idea from Pinterest but when I clicked on the pin it did not lead me anywhere useful. So I did my own thing!

Tomatoes are stuffed with flavored goat cheese and then arranged with some scallion stems. They’d be beautiful on a cheese plate! Or arrange a veggie platter with other favorite veggies to create stunning garden scene perfect for springtime festivities – I’m looking at you Easter and Mother’s Day.

Kids might be more inclined to try a tomato if it looks like a flower. My 2 year old was anxious to try one as I was making them, but then he reached for a not-yet-stuffed tomato and managed to touch some of the seeds. It was game over after that point. He did have a spoonful of the goat cheese though. Ha!

I couldn’t decide what flavor goat cheese to go with when I was checking out the options at the grocery store. To go sweet or savory? I ultimately went with a savory garlic and herb variety, black pepper was my second choice, but honey could be fun!

Now it’s got me thinking… if you had large enough green grapes, stuffing them with honey goat cheese could be a great “bouquet” too!

Tomato Tulips

Ingredients:

  • grape or cherry tomatoes
  • garlic and herb goat cheese
  • scallions

Steps:

  1. Cut an X in the end of the tomatoes, not cutting all the way though.
  2. Using a small spoon fill the cut tomatoes with the goat cheese.
  3. Arrange on platter with scallion stems.

Tomato Tulips for #SundaySupper from Sew You Think You Can Cook

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Easy Spring Recipes

~ lk529 ~ 16 Comments

Can you feel it? Spring is in the air!

IMG_6287Well, you’re probably feeling it more if you didn’t just have to survive a surprise late winter storm.

Here in SoCal the benefits of a wet winter have flowers in bloom and bright green grass at the park.

One weather feature I wasn’t prepared for was this concept called a “marine layer.” The marine layer is like a fog that won’t quit. It completely blocks the sun and makes everything “cold” and grey.

With the start of spring technically starting tomorrow, the #SundaySupper tastemakers have over 40 ways to make the most of your spring bounty. Be sure to scroll past my recipe to see them all! Thank you to Anne of Simple and Savory for hosting today’s event.

When thinking spring, I often think of bright green dishes, fresh veggies from the farmer’s market, and lots of salad. But I also think of the Easter season. With Lent in full swing, there’s often a lot more fish being prepared in my kitchen.

I’m not a fan of ham and growing up my family had a Polish cold meat salad called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish.

Instead, for Easter, I’ve always  made a pork tenderloin as the star of the dinner table. So, yes, for me, pork tenderloin qualifies as an “Easy Spring Recipe.”

The Parmesan Crusted Pork Tenderloin I’m sharing today is perfect for pairing with those fresh spring veggies and some mashed potatoes!

And it’s easy. Case in point: it’s the first pork dish I ever made. In high school, with my best friend. The recipe card comes from Publix (a grocery store I’m seriously missing out here in Cali).

Parmesan Crusted Pork Tenderloin

Ingredients:

  • 1 C panko
  • 1/2 C shredded Parmesan cheese
  • 2 tbsp finely chopped fresh Italian flat leaf parsley
  • zest 1 lemon
  • 1 tsp Kosher salt
  • 1/2 tsp dried sage
  • 1/4 tsp ground pepper
  • 2 egg whites
  • juice 1 lemon
  • 2 tsp cornstarch
  • 1 1 lb pork tenderloin

Steps:

  1. Preheat oven to 425 degrees F. Lightly grease a shallow baking dish.
  2. In a wide bowl, whisk together the panko, Parmesan, parsley, lemon zest, salt, sage, and pepper.
  3. In another wide bowl, whisk together the egg whites, lemon juice, and cornstarch.
  4. Coat pork in the egg white mixture and then coat in the breadcrumbs.
  5. Place pork in prepared baking dish. Bake 20-25 minutes, until an internal temperature of 155 degrees F is reached. Allow pork to rest 5-10 minutes before slicing.

Parmesan Crusted Pork Tenderloin for #SundaySupper from Sew You Think You Can Cook

Breakfast

Main Courses

Pastas

Seafood

Veggies and Sides

Cakes, Pies, and Sweets

Cookies and Bars

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#BundtBakers: Yeasted Bundts

~ lk529 ~ 17 Comments

4ae7b-bundtbakerspostFor this month’s theme of Yeasted Bundts, we have two bloggers working together to make sure reveal day goes smoothly, Felice of All That’s Left are the Crumbs and Wendy of A Day in the Life on the Farm.

#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

I have been attending a Moms bible study this year and it was my turn to bring the snack on February 28th. I originally planned to make a Cocoa Carrot Cake (you’ll see that recipe leading up to Easter). And then I realized that Febraury 28th was Mardis Gras! I changed gears and decided to make a King’s Cake. Remembering March’s Bundt Bakers theme I opted to do a bundt cake version of a King’s Cake. With walnuts instead of pecans, since I’d already bought the giant bag of walnuts for the previously mentioned carrot cake. Conveniently I had the appropriately colored sprinkles and/or sugar for decorating!

Colored Sugar

And then my boys were too sick to make it to bible study. I felt (feel) terrible letting everyone down. I’ve now missed 3 weeks in a row due to fevers and colds that won’t quit. As I mentioned earlier this week, the boys both have ear infections. Now that they’re on antibiotics everyone is feeling better and I’m pumped to leave the house today for story time at a nearby light house.

The silver lining of not sharing that cake with my friends was that I ate nearly the entire thing for breakfast all week. Seriously, this cake was insanely good. I loved it! Sure, it got a little stale by Saturday, but that’s nothing 10-15 seconds in the microwave couldn’t fix. The boys had a slice for breakfast on Mardi Gras. My husband had a couple of slices over the course of the week and I gave a couple of slices to a friend. Other than that, seriously, I ate it all.

The kids had fun with the Mardi Gras beads all week, too!

Beads and Bites

King’s Bundt Cake

Ingredients for cake:

  • 3 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 4 1/2 C flour
  • 1/2 C sugar
  • 1 pkt (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1 1/4 C walnuts, finely ground
  • 3/4 C brown sugar
  • 2 tsp cinnamon

Ingredients for glaze:

  • 2 C powdered sugar
  • 3 tbsp milk
  • decorating sugar or sprinkles in yellow, green, and purple

Steps:

  1. In the bowl of a stand mixer, whisk together the eggs, milk, and butter. Stir in the flour, sugar, yeast, and salt.
  2. Place the bowl on the stand mixer fitted with the dough hook. Mix on medium-low speed for 10 minutes until smooth. Transfer the dough to a lightly greased bowl, cover, and allow to rise until doubled in size 1 1/2 – 2 hours.
  3. In a bowl, combine the walnuts, brown sugar, and cinnamon. Set aside.
  4. Grease a bundt pan.
  5. Turn dough out onto a lightly floured work surface. Roll dough into a rectangle measuring 18″ x 14″. Brush the dough with a little bit of water. Sprinkle the walnut mixture onto the dough. Roll the dough up lengthwise like making a cinnamon roll. Pinch the edge to seal. Form the dough into a ring and place in the prepared bundt pan, seam side up. Cover and allow dough to rise another hour.
  6. Preheat oven to 350 degrees F.
  7. Bake 30-35 minutes, until an internal temperature of 190 degrees F is reached. Allow the cake to cool 10 minutes before removing to a cooling rack.
  8. Make the glaze: Whisk together the sugar and milk. Pour over the cooled cake. Decorate with the colored sugar/sprinkles.

*This recipe is adapted from Michelle at http://www.browneyedbaker.com/king-bundt-cake/*

King's Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Bica Bundt Cake by Patty’s Cake

Coconut Spice Mini Yeasted Bundts by Passion Kneaded

Cornish Saffron Cake by Food Lust People Love

Czech Poppyseed Crown Coffee Cake by The Queen of Scones

Guinness Bread Bundt Cake by I Love Bundt Cakes

Healthy Vegan Bundt Cake by Bizcocheando

Hot Cross Bundts by All That’s Left Are The Crumbs

Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Jasmine Tea Savarin by Sneha’s Recipe

King’s Bundt Cake by Sew You Think You Can Cook

Lemon and Blackberry Savarin by A Day in the Life on the Farm

Leprechaun Lunch Bag Puppet

~ lk529 ~ Leave a comment

I’m just popping in today to share a super quick and adorable St. Patrick’s Day craft you can do with you little ones. (If your kids are older than mine, they might actually make a Leprechaun with the crafting supplies.)

I had saved a few ideas on Pinterest and showed them to Firecracker to pick a craft to do and he immediately chose this Lepruchaun Lunch Bag Puppet. A trip to the Dollar Tree shortly followed for some large googly eyes and brown lunch bags – we already had everything else we’d need.

Here’s what you need: brown paper lunch bags, construction paper (green, black, yellow, orange), large googly eyes, marker, buttons.

Firecracker had been looking forward to crafting all week long and the first thing he wanted to do Friday morning was make our craft. Turns out those brief moments were the best of the day, as a trip to the doctor’s office shortly followed to discover that between my two boys, they had 3 ear infections.

With Treat having just woken up as well, he got to join in the crafting fun. For him, that meant pulling all of the buttons and googly eyes off of the paper bag, but he seemed to enjoy himself. IMG_2712

Firecracker just wanted to glue a bunch of googly eyes on his Leprechaun[‘s hat] and a few buttons. He had no interest in creating the orange beard.

The night before crafting day, I cut out the paper hats, buckles, and strips for the beard. I then glued it together to ensure that my trusty liquid Elmer’s glue would work. Spoiler alert: it works perfectly.

Leprechaun Lunch Bag Puppet | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Corned Beef and Cabbage Turnovers

~ lk529 ~ 7 Comments

I have a funny story regarding corned beef that is probably really one of those “you had to be there” stories to find amusing, but I’m going to tell it anyway.

Have you ever played Taboo? It’s a fun game in which players try to describe a word without using certain “taboo” words or phrases. It was hugely popular amongst our families when we were in college.

Stuart and I each had a game set, but they were manufactured in different years and therefore the cards are different.

Corned beef hash is on one of the cards in the older deck. It’s a dish that, at the time, none of us younger players had ever heard of. With no way to describe it, a point was given to the opposing team and play moved on. Since that point, if there’s ever a pause in clue giving or zero idea on the guessers part, we automatically guess “corned beef hash!” (We’re never right.)

So what is corned beef?

Corned beef is salt-cured beef which became popular during wartime when fresh meat had to be rationed. Its most common uses are for sandwiches or hash.

One of these days I’ll actually make corned beef hash.

We’ve enjoyed corned beef in my Irish Bread Braid and in these turnovers. Makes me wonder why I only cook with it in March.

Corned Beef and Cabbage Turnovers

Ingredients:

  • 2 tbsp canola oil
  • 1 C diced yellow onion
  • 4 C coleslaw mix
  • 1/2 lb corned beef, finely chopped
  • 1 box of 2 sheets frozen puff pastry, thawed
  • 1 egg, whisked with a little water

Steps:

  1. Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring occasionally, until translucent and tender. Add the coleslaw, stirring occasionally, for another 5 minutes. Stir in corned beef and season to taste with S+P. Set aside.
  2. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  3. On a floured surface, roll out the puff pastry and seal the seams. Cut out 9 squares from one sheet. Put 1-2 tbsp of filling onto each square.
  4. Roll out the second sheet of puff pastry and cut out 9 more squares. Stretch the squares to fit over the filling and use a fork to seal the edges of the turnovers. Using a paring knife, cut a small slit in the tops of the turnovers.
  5. Place turnovers onto the prepared baking sheet. Brush with egg wash.
  6. Bake for 20 minutes, until golden brown.

*This recipe is adapted from Lori at http://www.recipegirl.com/2007/03/14/corned-beef-cabbage-turnovers/*

Corned Beef and Cabbage Turnovers | Sew You Think You Can Cook