marshmallow pop {tutorial}

I see these cute little chocolate marshmallow treats a lot when I search for party inspiration. Turns out they are super easy to make! Here's a quick tutorial so you can make them for your next party or gathering. 

What you'll need:

• marshmallows
• pop sticks (I get mine at a craft store)
• chocolate chips 
• parchment paper
• sprinkles or jimmies

Gather ingredients and supplies.

Push pop stick into the center of each of the marshmallows.

Put chocolate chips in a glass and melt, 30 seconds at a time, stirring in between, until smooth.

Dip marshmallows into the chocolate until they are completely covered, 

place on parchment lined plate or pan and decorate.

Place in refrigerator until they are ready to be served.

thread spool flower cookie {tutorial}

I've been wanting to try this idea since I cut it out of a martha stewart living years ago. It's been tucked away in one of my idea binders that sits on my shelf waiting for me to have a little bit of free time. Finally had a little time and love how the cookies came out.

What you'll need:

• cookie recipe (preferably something with the consistency of a sugar cookie)
• plastic thread spool

Clean an old plastic thread spool.

 Make cookie dough. A sugar cookie consistency works best.

Roll dough into balls and place on parchment lined sheet.

Dip spool into flour and press into ball, repeating for each ball.

Bake according to the directions, let cool and dip into glaze.

Farm to Table with Scapes

Garlic scapes...another vegetable I hadn't heard of before picking up our farm share. After some reading it looks like they are the flower stems that garlic plants produce before the bulbs mature. Growers often remove the scapes to push the plant’s energy toward bigger bulbs, but when harvested while they are young the scapes are delicious. And it turns out they are.

I made mine into a pesto, which I put on wheat pasta with tomatoes and broccoli.

 

Garlic Scape Pesto

Adapted from Serious Eats

3/4 cup coarsely chopped garlic scapes

Juice and zest of 1/2 lemon

1/2 teaspoon salt

A few generous grinds of black pepper

1/2 cup extra virgin olive oil

1/4 cup grated Parmigiano Reggiano cheese

Combine the scapes, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times until fairly well combined. Pour in the olive oil slowly through the tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Oh Boy!

 I'm going to my dear friends baby shower and I'm making the cupcakes. Since everything I make for my girls seems to involve a shade of pink, it was fun to use a different color palette for her cupcake toppers. Classic vanilla cupcake recipe to follow.

Simple White Cake
From Allrecipes

1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

 

Preheat oven to 350 degrees F. Grease and flour a 9"x9" pan or line a muffin pan with paper liners. 

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan. 

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch. Makes 12 cupcakes.

 

Quick Buttercream Frosting
Adapted from Confections of a Foodie Bride 

 

1 stick of butter, at room temp
3 cups powdered sugar
2 Tbsp milk
1 tsp vanilla extract
1/4 tsp almond extract
pinch of salt

Place all ingredients in mixer bowl. Beat on low just until powdered sugar is well incorporated. Turn to high and whip for 3-4 minutes, until light, fluffy, and smooth, stopping once to scrape down the sides. Makes enough for 12 cupcakes.

Peanut Butter & Jam Cookies

My daughter asked me if we could make cookies today. It's almost 100 degrees but I'm always up for baking. When I asked what kind she said peanut butter & jelly...or grilled cheese. Not sure I know of a good grilled cheese cookie recipe, so I think we'll go with the pb&j thumbprints.

Peanut Butter and Jelly Thumbprint Cookie 
Adapted from Taste and Tell

1 3/4 cups wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4  cup butter, at room temperature
1/4 cup apple sauce
1/3 cup brown sugar
1  egg
1 teaspoon vanilla
3/4 cup peanut butter
3/4 cup strawberry jelly

Preheat the oven to 350F.
In a bowl, combine the flour, baking soda and salt.

In the bowl of a stand mixer, cream butter and sugars. Add the egg and mix well. Add in the vanilla and peanut butter, mixing well. Add in the flour mixture and mix just until combined. Incorporate apple sauce.

Shape the dough into 30 balls. Space about 2 inches apart on baking sheets. Using your thumb make and indentation in the center of each cookie.

Bake for 8 minutes, or until lightly browned. Remove from the oven, and using the end of a wooden spoon, press down on the thumbprint to make sure the cookie has an indentation. Cool completely on a wire rack.

When cool, fill each cookie with about 1 teaspoon of jam.

Farm to Table with Green Cabbage

Here's my first farm to table journey with a green cabbage.
I used the beautiful vegetable to make an Cabbage-Apple Slaw and severed it with chicken sausage.

 

Chicken Sausages with Cabbage-Apple Slaw
Adapted from Every Day With Rachael Ray

3/4 pound green cabbage, thinly sliced (3 cups)
2 apples, such as granny smith and mcintosh, cut into matchsticks
1/4 cup crumbled blue cheese
1/4 cup cider vinegar
1/4 cup milk
4 teaspoons grainy mustard
Salt and pepper
1 tablespoon extra-virgin olive oil
4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise

In a bowl, combine the cabbage and apples. In another bowl, whisk together the vinegar, milk, mustard; season with salt and pepper. Toss with the cabbage. Add crumbled blue cheese.

In a skillet, heat the olive oil over medium-high heat. Prick the skin side of the sausages with a fork, add to the skillet and cook, turning once, until browned, about 5 minutes. Serve with the cabbage-apple slaw. Serves 4.

Organic CSA

This year we decided to join a CSA at one of our local organic farms. I thought it would be a great way to show my little girls where food really comes from while supporting a local farm.

We've picked up our share for two weeks and we've gotten things like bok choy and cabbage. And I've already been exposed to vegetables I've never heard of. Kolrabi? Yes, that's a vegetable! My first thought was that my husband can throw all the uncommon ones in the juicer, but after a little recipe search I'm thinking maybe I can find some creative ways to use them.