#SundaySupper: Fall Flavors

~ lk529 ~ 22 Comments

It is officially Autumn and to celebrate the Sunday Supper crew has assembled a menu of Fall flavors. If you are looking for all things pumpkin, apple, and sweet potato scroll on past my recipe for a wonderful collection of Autumn inspired dishes. Thank you to the Sunday Supper Movement for hosting today’s event.

Today’s Sunday Supper is a fun one for me because my newest recruit to the Sunday Supper family is posting her first recipe with us today -Tara, of Tara’s Multicultural Table! I have been encouraging Tara to join this group since my first Sunday back in February. Of course, the birth of her second child (my beautiful Goddaughter!) was a valid excuse to stay away from the extra blogging commitment. I’m sure my Sunday Supper participation will be on a slight decline come November when I, too, add “mother of two” to my resume.

Not only am I excited that Tara’s joining Sunday Supper today, but when this event was announced over a month ago I knew exactly what I’d be sharing. One of Tara’s recipes – that I modified to accommodate my allergies.

Tara posted a recipe for Pumpkin Alfredo two years ago and my mouth has always watered looking at it. But, I can’t have pumpkin. I finally decided to make it with sweet potato, instead. We first ate this Sweet Potato Alfredo back in March on a bare fridge/pantry night. I served it with egg noodles and some sliced smoked pork sausage. That’s the version pictured below. I have also served this with ground Italian sausage and fettuccine.

Sweet Potato Alfredo Sauce

Ingredients:

  • 1 tsp butter or olive oil
  • 1 clove garlic, minced
  • 1/4 C chicken stock
  • 1/2 C sweet potato puree
  • 1 1/4 C heavy cream
  • 1/4 C shredded Parmesan cheese

Steps:

  1. In a saucepan over medium heat, saute garlic in olive oil until fragrant. Add in the chicken stock and scrape the bottom of the pan if needed. Add the sweet potato puree and heavy cream, whisking until smooth. Bring to a gentle boil. Melt in Parmesan. Season to taste with S+P.
  2. Serve over cooked pasta (tortellini, ravioli, linguine, etc). Add cooked meats if desired (sausage, chicken, etc). Note: reserve some pasta cooking water if sauce gets too thick.

*This recipe is modified from Tara at http://tarasmulticulturaltable.com/tortellini-with-pumpkin-alfredo/*

Sweet Potato Alfredo for #SundaySupper from Sew You Think You Can Cook

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

Appetizers and Sides

Main Dishes

Desserts and Cocktails

Plus, 8387592742_f6164fd5a8_oJoin 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.

Greek Yogurt Pancakes

~ lk529 ~ 2 Comments

Every weekend I find myself standing in the kitchen, usually on Saturday morning, making either pancakes or waffles and if we have company I’ll leave it up to our guests to choose between the two.

When my mother-in-law and brother’s girlfriend we here earlier this month “pancakes” was the resounding answer. The reasoning was that you can make more pancakes at a time – sounds like I need an army of waffle irons!

While I often use my go-to recipes for pancakes or waffles, I do quite like to mix it up – as you can tell from my breakfast recipe index. With two tubs of Greek yogurt in my fridge I decided to try this recipe from She Wears Many Hats. I made a big batch at my husband’s request and it’s a good thing I did! While these pancakes are quite filling, feeding 4 adults and a 1-year-old we needed a little extra batter. There were two pancakes leftover that my son had for breakfast the next morning, too.

Greek Yogurt Pancakes

Ingredients:

  • 3 C flour
  • 2 tbsp baking powder
  • 1 1/2 tsp salt
  • 4 tbsp honey
  • 1 1/2 C milk
  • 1 1/2 C vanilla Greek yogurt
  • 3 eggs

Steps:

  1. In a large bowl whisk together the flour, baking powder, and salt.
  2. In another bowl whisk the eggs and stir in the honey, yogurt, and milk. Add the wet ingredients to the dry.
  3. 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.

*This recipe is adapted from Amy at http://shewearsmanyhats.com/yogurt-pancakes-recipe/*

Greek Yogurt Pancakes | Sew You Think You Can Cook

P.S. – Check out my awesome personalized mug! I made it at my friend Emily‘s house, she provided the supplies and the know-how.

Roasted Garlic Spinach Pizza with Chicken

~ lk529 ~ Leave a comment

I love pizza, of almost any variety. Red sauce, barbecue, white sauce, or buffalo are all good in my book. There are a couple of fun pizza places near us that do highly creative flavors using bean spreads in lieu of sauce, too. Still delicious!

The pizza I’m sharing with you today is a white sauce based pizza topped with spinach and chicken. Feel free to omit the chicken for a deliciously satisfying vegetarian option.

The ricotta mixture that creates the white sauce is flavored with freshly roasted garlic and has a little touch of sweetness from honey. If you’re feeding this to an under-one-year-old then feel free to substitute agave, sugar, or even omit it entirely. This mixture would be heavenly as a ravioli filling or even as an extra flavor booster to lasagna. Seriously, yum!IMG_5279 (2)

I was surprised that my then almost 13 month old scarfed down this pizza. If I put it in front of him today I don’t think it’d be met with the same enthusiasm. Apparently almost 15 months yields a picky-eating, food-refusal stage?

Roasted Garlic Spinach Pizza with Chicken

Ingredients:

  • 1 head garlic
  • olive oil
  • 1 pizza crust (I used a refrigerated whole wheat crust)
  • 1 C ricotta cheese
  • 2 tbsp fresh basil (I used Gourmet Garden stir-in basil paste)
  • 1 tsp honey
  • 1/2 tsp dried oregano
  • 1 box (9 oz) frozen spinach, thawed and drained
  • 1 chicken breast, cooked and chopped
  • 2 C shredded mozzarella cheese

Steps:

  1. Preheat oven to 400 degrees F.
  2. Cut off the top of the head of garlic, drizzle with olive oil and salt, wrap in foil and roast 30-40 minutes until tender and golden. Let cool.
  3. Mash the cooled garlic cloves and stir into the ricotta, basil, honey, and oregano. Season to taste with S+P.
  4. Follow the directions on the pizza dough (prebake if necessary); top pizza crust with ricotta mixture, spinach, chicken, and mozzarella. Bake according to package directions (for me, 17 minutes at 400degF).

*This recipe is adapted from Kare at http://www.kitchentreaty.com/roasted-garlic-spinach-white-pizza-with-optional-chicken/*

Roasted Garlic Spinach Pizza | Sew You Think You Can Cook

Book Club Potluck Party

~ lk529 ~ 4 Comments

To go with a “back to school” vibe for our Recipe Club gathering I thought it would be fun to bring a dish inspired by a book.

I actually got the idea from my mom. My mom is in a book club and the members all take turns hosting. Whenever it’s my mom’s turn to host she comes to me for ideas – not that I read the books.

For my contribution I obviously had to go with a Harry Potter inspired dish! For my birthday one year I received The Unofficial Harry Potter Cookbook and the time had come to break it out!

Cornish Pasties jumped out at me as the perfect option. The only problem was the time commitment required for preparation. Mainly because the weekend before we were going to be out of town visiting my brother. I decided on making the pasties before we left and freezing them. Then all I’d have to do on Recipe Club day would be to bake them. Unfortunately, my pastry dough was a big fail. I froze the filling to deal with when we returned from vacation. The “no time” solution was to put it in a pre-made pie crust and serve one big Cornish Pasty Pie. I’m happy to say this variation was still a success! Unfortunately it didn’t make for the prettiest entree as freezing the potatoes turned them brown, but the flavor and texture was still there.

Scroll past my recipe for a list of the other literary inspired recipes that completed our meal! (Yes, we actually had a complete meal this time, unlike our 5 ingredients or less potluck.)

This recipe makes 2 pies. You can freeze one of them for a later date.

Cornish Pasty Pie

Ingredients:

  • 1 lb chuck steak, finely diced
  • 2 Russet potatoes, peeled and finely diced
  • 2 carrots, peeled and finely diced
  • 1 onion, finely diced
  • 4 frozen pie crust shells

Steps:

  1. In a large bowl combine beef, potatoes, carrots, and onion. Season liberally with S+P.
  2. Preheat oven to 425 degrees F. Thaw pie crust according to package directions, allowing 2 of them to flatten to be turned into the top of the pie.
  3. Fill two of the pie crusts with half of the Cornish pasty filling each. Top with the flattened pie crust and cut slits in the top. Cover with foil and bake for 10 minutes.
  4. Reduce the oven temperature to 375 degrees F and bake 1 hour. Uncover pies and bake another 5-10 minutes, until golden.

*This recipe is adapted from The Unofficial Harry Potter Cookbook*

Recipes Inspired by Literature | Sew You Think You Can CookHere are the other recipes brought to the book club potluck:

  • Pumpkin Juice (inspired by Harry Potter):
    http://foodinliterature.com/food-in-literature/2014/05/copycat-harry-potter-pumpkin-juice-recipe.html – with the following changes: 1/2 C apricot preserves instead of apricot nectar and none of the sugar.
  • Biscuits (inspired by Becoming Lady Lockwood):
    http://www.bhg.com/recipe/quickbreads/biscuits-supreme/
  • Ham & Cheese Quiche (inspired by Green Eggs and Ham): Beat 4 eggs with 1 C heavy cream and 1 C milk, season with S+P, pour into a baked pie crust; add feta cheese, diced ham, and chopped asparagus; top with shredded cheddar cheese; bake for 40 minutes at 375 degrees F.
  • Aloo Matar (inspired by The Namesake)
  • Brockhall Badger Carrot Cakes (inspired by Redwall): Combine 3/4 C mashed potato with 6 oz grated carrot, 6 oz grated onion, 1/2 C bread crumbs, and 2 tsp fresh parsley; drop spoonfuls of the mixture into a frying pan with a little oil and cook on both sides for 3-4 minutes.
  • Layered Raspberry Yogurt Parfaits (inspired by The Cat in the Hat)
  • Oatmeal Chocolate Chip Cookies (inspired by If You Give a Mouse a Cookie): Beat 1/2 C + 6 tbsp butter with 3/4 C brown sugar and 1/2 C sugar; add 2 eggs and 1 tsp vanilla; in a bowl whisk together 1 1/2 C flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt and add to butter; mix in 3 C old-fashioned oats and 1 C chocolate chips; bake for 8-10 minutes at 350 degrees F.

Disclaimer: This post contains affiliate links. 

CIC: Goat Cheese and Mushrooms

~ lk529 ~ 6 Comments

CIC-header

It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!

I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.

Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)

Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.

Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.

My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!

Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!

The following recipe is for 1 quesadilla.

Goat Cheese and Mushroom Quesadilla

Ingredients:

  • 2 tsp olive oil
  • 1/2 C diced mushrooms
  • 2 8″ whole wheat flour tortillas
  • 2 oz herb and garlic goat cheese
  • 2 sun-dried tomatoes, diced
  • 1/2 C shredded mozzarella cheese

Steps:

  1. In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
  2. Spread 1 oz of goat cheese onto each tortilla.
  3. Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
  4. Cook quesadilla until golden brown on both sides and the cheese is melted.

*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*

Goat Cheese and Mushroom Quesadilla for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Creative S’mores

~ lk529 ~ 26 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #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. This month Lauren of From Gate to Plate challenged our artistic side with the theme creative s’mores – seriously, how fun!?

The traditional s’more is a roasted marshmallow and a pip of chocolate bar sandwiched between two graham crackers. The possibilities to play around with or add to the classic sandwich are endless! Just check out the list of bundts that put a spin on this summer/fall favorite treat.

I decided to make a chocolate cake, substituting some of the flour with crushed chocolate graham crackers. For the marshmallow I used marshmallow creme and mixed in roasted strawberries. I decided to go with dark brown sugar instead of light brown sugar to add a subtle smokiness that can mirror that campfire feeling.

I swirled my marshmallow filling into the chocolate cake, but it completely disappeared (except for the roasted marshmallow coloring on the top/bottom). The roasted strawberry flavor definitely comes through and the extra filling I saved as a frosting.

I’m pleased to say my experimenting was a success. This cake is incredibly moist and rich in chocolate flavor. As usual, this cake came with me to game night on Monday and my husband was not too pleased. Before I left he tried breaking into the plastic wrap, even though I’d cut a generous slice for him already!

Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling

Ingredients for filling:

  • 18-20 strawberries, tops removed
  • scant 1/4 C sugar
  • 3/4 tsp vanilla extract
  • 1 container (7 oz) marshmallow creme

Ingredients for cake:

  • 9 chocolate graham crackers, finely crushed
  • 1 1/4 C flour
  • 1/4 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 stick butter, softened
  • 1/2 C sugar
  • 1/2 C dark brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 C buttermilk

Steps:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Make filling: Toss strawberries in sugar and vanilla extract. Place on foil lined baking sheet and roast for 25 minutes. Allow to cool. Place strawberries in a large bowl with the marshmallow creme and use a hand mixer to combine. Set aside.
  3. In a large bowl, whisk together chocolate graham cracker crumbs, flour, cocoa powder, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars. Add eggs one at a time until incorporated. Mix in the vanilla extract.
  5. Alternate the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
  6. Pour batter into a heavily greased bundt pan. Swirl in the marshmallow filling. (I had ~ 1/3 C of the filling left over to use as a topping.)
  7. Bake at 350 degrees F for 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in the pan before removing.

Chocolate Graham Cracker Bundt with Roasted Strawberry Marshmallow Filling 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:

Autumn Bundt Cake by The Freshman Cook

Caramel Apple S’mores Bundt by Taking on Magazines

Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded

Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious

Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas

Deconstructed S’more Bundt Cake by Cali’s Cuisine

Graham Cracker Bundt Cake S’mores by Magnolia Days

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love

Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life

Inside Out S’mores Bundt Cake by Liv for Cake

Key Lime S’more Bundt Cake by Patty’s Cake

Mexican Chocolate S’more Bundt Cake by Tartacadabra

Nutella Glazed S’more Bundt Cake by I Bake He Shoots

Nutella S’mores Bundt Cake by Brunch with Joy

Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm

Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs

Pumpkin S’mores Bundt by Living the Gourmet

Pumpkin S’mores Bundt Cake by How to Philosophize with Cake

S’moreo Caramel Bundt Cake by Making Miracles

S’mores Bundt Cake by From Gate to Plate

S’mores Bundt Cake by La mejor manera de hacer

S’mores Bundt Cake by I Love Bundt Cakes

S’mores Graham Cracker Bundt Cake by The Spiced Life

Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Tuesday Tattles: TV Edition

~ lk529 ~ 6 Comments

I hate to say it, but the TV is on almost all day in my house. I am one of those people that needs to have the noise of the TV to stay sane, so I’ve adjusted the viewing to fit with those kid’s shows that I “approve” of and that my son likes.

My son will never sit still to actually watch a full episode of anything (unless he’s sick) but for those instances when he looks at the TV I want to make sure it’s toddler appropriate and there won’t be a commercial for the R-rated next horror movie.

Here’s a list of the shows we like:

Daniel TigerDaniel Tiger’s Neighborhood: While I know most of the situations in this show are geared towards older kids, 3-4, it does a great job in explaining different social situations and how to deal with different emotions. There’s even an episode when Daniel becomes a big brother that I have recorded and saved to be re-watched 8 weeks from now. My 14 month old will occasionally sit still to watch 5-10 minutes at a time – he likes the music and colors. And of course, the fact that Daniel is a tiger is a big hit in this Auburn household.

Peg + Cat: Okay, I must admit that I like Peg + Cat more than my son does. A glance at the TV will not captivate him with this show (and that’s okay!), but it’s often on during lunch and he’ll pay attention while he eats. Peg + Cat does a great job in teaching math skills, and the engineer in me loves that the cartoon is drawn on engineering paper with equations all along the background. There is always counting, sometimes by twos, shapes, and basic algebra. There are even references to history, science, and literature.

Thomas and Friends: And now for a show that my son likes better than I do. I know my brother and I grew up with Thomas the Tank Engine but I’m not fully convinced I like it. My son became captivated with the trains and the theme song, so I left it on. Each episode focuses on a different character who makes poor decisions. I’m not thrilled with the attitudes of these trains, but the episodes do explain what the character did wrong and the character always apologizes and fixes their mistakes. Thomas and Friends might become more applicable in Elementary School.

The Cat in the Hat Knows a Lot About That: I was introduced to this show a few years ago babysitting. Originally, The Cat in the Hat started off as being one that my son would shrug off, but now that he recognizes the “thing-a-ma-jigger” song he smiles and dances along. The main subject of this show is science; teaching viewers mainly about animals and weather.

IMG_6309Team Umizoomi: Here is another math centered show, and this one is more captivating for my little man. (It’s much more colorful than Peg + Cat is.) There are usually a couple of episodes that come on right before Dad returns home from work and turning Team Umizoomi on can help keep the early evening fussiness at bay. Every episode of Team Umizoomi involves counting, patterns, and shapes. The end of every episode encourages the kids to get up and move (not something my son needs help with!) by doing a celebratory “dance” called “The Crazy Shake.”

Wallykazam: I have saved the best for last. Wallykazam is not only my son’s favorite show, but my husband and I absolutely love it, too. Honestly, we’ll finish an episode long after our 14 month old has lost interest. Wallykazam teaches spelling and vocabulary by way of magic in a fantasy land. The characters (troll, goblin, dragon, giant, ogre, etc) are absolutely adorable (although my brother’s fiance will object because they all have bad teeth)! We record Wallykazam because it’s not on every day and will often watch an episode an hour before bed time to start calming down our ball-full-of-energy. At seeing Wally and Norville on the DVR list my son will point at the TV very excitedly and make his “I want” whimper.

#SundaySupper: National Grandparents Day

~ lk529 ~ 19 Comments

Today is National Grandparents Day and to celebrate the Sunday Supper family is bringing together a table full of hand-me-down recipes. Thank you to the Sunday Supper Movement for hosting today’s event.

Granparents Day

When it comes to my love of cooking I have my mom’s mom, Busia, to thank. While I don’t recall her ever sitting me down and teaching me a recipe or even how to cook, I have fond memories of her welcoming me into her kitchen to help prepare a meal. I would often be given the “prep cook” jobs of peeling carrots or potatoes, and eventually cutting veggies. I think that’s why, to this day, I quite enjoy those simple tasks.

I’ve shared quite a few of my Busia’s recipes on the blog including: Busia’s Cheese Soup, Pierogi, and Busy Day Chocolate Cake. Two of my #BundtBakers posts have been from her recipes, too (Fresh Apple Cake and Easter Pound Cake).

Today I am sharing her barbecue sauce. This sauce is probably my favorite thing my grandmother made. We all said she should bottle it! The very first time I made this sauce my husband wasn’t a fan (gasp!), stating that it wasn’t thick enough. When Busia made it it wasn’t ever a very thick sauce, but since then I’ve allowed it to cook a little longer and now my husband enjoys it too. Honestly, my favorite way to eat Busia’s barbecue sauce is with cheese and crackers – sounds strange, but it’s perfect! It is also great paired with pork and mashed potatoes. This barbecue sauce is tangier than most and has pieces of onion swimming through it.

Busia’s Barbecue Sauce

Ingredients:

  • 2 tbsp butter
  • 1/2 sweet onion, diced
  • 1 C ketchup
  • 1/2 C water
  • juice of 1-2 lemons, to taste
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp chili powder

Steps:

  1. In a saucepan, melt butter and cook onions until tender. Season with S+P. Add the remaining ingredients, whisk, and bring to a gentle boil. Reduce the heat and cook until desired consistency is reached. Add more S+P, to taste.

Busia's Barbecue Sauce for #SundaySupper from Sew You Think You Can Cook

Savory Meals with Special Memories

Sweets that are the Sweetest

8387592742_f6164fd5a8_oJoin 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.

#WaffleWeek2015: Hummus Waffles with Sausage and Sun-Dried Tomatoes

~ lk529 ~ 18 Comments

#WaffleWeek2015 Hosted by Kim @ Feed Me, Seymour

Waffles are in my top five favorite foods, so when I found out there was a blogging event completely surrounding waffles I just had to join in! Thank you to Kim of Feed Me, Seymour for allowing me to barge in!

I have six different waffle recipes on this blog, all of which appeal to the first meal of the day (not that that stops us from having waffles for dinner once a month!). I thought it would be fun to take this festive occasion to share a waffle intended for dinner (or lunch).

These hummus waffles are studded with Italian sausage, sun-dried tomatoes, and fresh basil. I was tempted to rename these waffles “pizza waffles” because that’s exactly what the flavor profile reminded us of! I did feel that that title would be slightly misleading as there isn’t any cheese in these waffles. I do think adding in some shredded mozzarella would be welcome to really take the pizza concept to the next level – and provide marinara for dipping!

I wasn’t really sure how to eat these waffles, but we still topped this savory creation with maple syrup (no butter, though). We loved the savory sweet combination, so give it a try!

IMG_5329 (2)I was skeptical on how my son would handle these waffles. He, like his mother, loves all breakfast foods, but I wasn’t sure if the texture of the add-ins would throw him off. The answer was not even a little bit! He ate an entire waffle on his own.

Hummus Waffles with Sausage and Sun-Dried Tomatoes

Ingredients:

  • 1 C flour
  • 1 C white whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 C milk
  • 1/2 C hummus
  • 1 tbsp olive oil
  • 1 sausage link, casings removed and fully cooked
  • 1/4 C chopped sun-dried tomatoes
  • 2 tbsp chopped fresh basil (I used Gourmet Garden lightly dried basil)

Steps:

  1. Preheat waffle iron and spray with cooking spray.
  2. In a large bowl whisk together flours, baking powder, baking soda, and salt. Whisk in the eggs and milk. Add in the hummus and olive oil, mixing until combined (it will be thick). Fold in the cooked sausage, sun-dried tomatoes, and basil.
  3. Drop 1/3 – 1/2 C of waffle batter onto the prepared waffle iron and cook until golden.

*This recipe is modified from Gina at http://www.runningtothekitchen.com/savory-hummus-waffles/*

Hummus Waffles with Sausage and Sun-Dried Tomatoes for #WaffleWeek2015 from Sew You Think You Can Cook

And keep that waffle iron hot for these other great recipes:

Appet-affles

Breakf-affles

Waffl-ides

Dessert Dish-affles

Blogger CLUE: Greek Yogurt Apple Loaf

~ lk529 ~ 20 Comments

blogger CLUE

Before you get all wrapped up in the pumpkin craze, let’s not forget about the other great fall fruits, like apples and pears! Yes, pumpkin is technically a fruit, and I have no doubt that some of the CLUE players will be sharing pumpkin recipe. Be sure to stop by their pages, too!

This month I was assigned the blog That Skinny Chick Can Bake written by Liz. Liz helps keep our group organized and is a member of a few other blogging groups I’m also a part of. I’m not sure how she keeps up with everything! Her blog is a beautiful array of sweets (with some great savory options, too).

I was tempted by a couple of her fall salads (Spinach Salad with Pears and Cranberries or Apple Cherry Walnut Salad) but hey, “That Skinny Chick Can Bake” so I settled on a baked item. I altered her Sour Cream Pear Bread to utilize what I had in my fridge – Greek Yogurt and Apples.

Greek Yogurt Apple Loaf

Ingredients:

  • 6 tbsp butter, softened
  • 2/3 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 C plain Greek yogurt
  • 1 3/4 C cake flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 C peeled and diced apples
  • cinnamon sugar, for sprinkling

Steps:

  1. Preheat the oven to 350 degrees F. Grease a loaf pan and sprinkle with cinnamon sugar.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until combined. Add the eggs one at a time. Mix in the vanilla extract and yogurt (or sour cream).
  3. In a large bowl, whisk together cake flour, baking powder, baking soda, cinnamon, ginger, and a pinch of salt. Add to the stand mixer in 2-3 installments.
  4. Fold in diced apples (or pears). Pour batter into prepared loaf pan.
  5. Bake 40-45 minutes or until a knife inserted comes out cleanly. Allow loaf to cool 15 minutes before removing from pan onto a cooling rack.
  6. This loaf is best served warm/toasted with a little butter.

Greek Yogurt Apple Loaf for #BloggerCLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month: