Hello, and welcome back to Cooking with Copy. Our blog baby is celebrating its first birthday, so please help us blow out its imaginary birthday candle!
It has been a whirlwind/tornado of a summer and I’m glad to be back here with you. There were birthdays, and birthdays, and oh, did I mention birthdays? There were big family dinners upon big family dinners. There were holidays, anniversaries, baby showers, births, bridal showers, retirement concerts, parties, weddings, Blogshop, Ravinia concerts, trips to Portland, OR, New York, NY, St. Louis, MO, Holland, MI, Madison, WI, and several trips to South Bend, IN, there were conventions (the National Stationery Show and the American Library Association Annual Conference), internships, and interviews, there were visits from friends and sisters and nephews and brothers-in-law, from my brother’s Argentine mothers-in-law and even from California cousins, and, most recently, there were weeks upon weeks (upon weeks, we’re still going) of packing and moving my grandparents into their new condo.
With only two weekends without plans, visitors, or travel from May until now, it’s no wonder my room looks like I’m the one moving. In between all of the plans this summer I found way too many pockets of time during which I made way too much food. This actually worked out for the best as there was almost always a guest, a workman, a party, or a special event that benefited from the food, but let’s just say I’ve met my butter/sugar/chocolate/carb quota for the year.
So, now that summer is coming to a close, are you ready to get this show back on the road with an epic 5-month-in-the-making recipe roundup? Great, let’s go!
Note: I didn’t take a photo of everything, but all of the recipes here link back to their original posts which do include beautiful photos.
Birthday baking:
- Confetti Waffles
Make the batter according to the directions on the box and throw sprinkles in right before pouring the batter into the iron.
Cupcake Puppy Chow (pre-powdered sugar coat) comes together in 10 minutes.
Notes: Omit butter, and add 1/4 tsp. salt and 1 tsp. vanilla extract to the melted almond bark/extract/heavy cream mixture
Grandma’s visits:
Notes: This is just an ENORMOUS chocolate bar and would be better with twice the coconut and 1/3 the chocolate.
Father’s Day:
- Martha Stewart’s Pigs in a Blanket (with poppy seeds) – also excellent for small children and were served at the baby shower as well
Baby shower:
Things I learned this summer: Nothing makes women as thirsty as a baby shower. We had to refill the container twice.
Family dinners:
- Gourmet’s Shaved Brussels Sprout Salad with (Toasted) Fresh Walnuts and Pecorino Romano
- Red Kale and Pomegranate Seed Salad – self explanatory, just add an apple cider vinegar and olive oil dressing
- Sprouted Kitchen’s Citrus Polenta Cake with Stone Fruits (or in my case, peaches)
- Shutterbean’s Raspberry Peach Buckle
Make sure the buckle is THOROUGHLY cooked when you remove it from the oven. You may need to bake it longer than Tracy specifies. The first one had to be thrown out because it was totally raw, adding baking time saved the second one though.
I CANNOT STOP EATING THESE AND IT’S A PROBLEM BECAUSE THEY ONLY TAKE FIVE MINUTES TO MAKE
Note: Make sure to freeze the chips until the last possible second so they don’t melt. Major, major bonus points if you use Guittard Milk Chocolate Chips. Can’t say enough good things about Guittard, every chip I’ve tried has been fantastic. I am totally willing to be a brand ambassador. Guittard, get at me.
Momofuku Milk Bar’s birthday cake elevates the typical confetti cake to new heights with a richer and more complex flavor than boxed versions.
THIS IS CRACK. Consider yourself warned.
Notes: I bet a combo of confetti crumb and the confetti cake above would make kick-ass mix-ins in a homemade cake batter or vanilla ice cream…just saying.
- Thai Beef via Orangette via the book, Thai Street Food
Thai beef (here without the fried egg) has yet to meet a hater.
Notes: This recipe is easy, fast, and unique. It’s my fallback for nights when I don’t want to think about what to make.
Let’s face it, these were just an excuse to ingest a LOT of mini M&Ms. Don’t look at me like that.
My sister brought us a jar of marionberry jam from Oregon which I was dying to use for these, but you can use any kind of jam/jelly you’d like.
- Quaker Vanishing Oatmeal Raisin Cookies
- Smitten Kitchen Zucchini Parmesan Crisps – these turned two sworn zucchini haters into zucchini lovers, but then, what doesn’t Parmesan improve?
- Smitten Kitchen One-Pan Farro with Tomatoes
- Smitten Kitchen Kale Salad with Pecorino and Walnuts – which I made sans raisins or panko crumbs
- Alice Medrich’s Ultra-Thin Chocolate Chunk Cookies – crunchy, caramel-y, and full of 70% cacao Sirius Icelandic chocolate (my favorite bar chocolate), these guys are beloved. Leite’s Culinaria is also home to the entertaining podcast, Talking With My Mouth Full
- Kale and Cheese Scrambled Eggs
- Sautee the kale until slightly soft and brighter green.
- Finish cooking and scrambling your eggs (or in my case, egg whites) and put into a bowl.
- Sprinkle cheese (I like mozzarella) on top.
- Get Excited.
- Eat.
Butter with peaches, what’s not to like? Plus I’m a sucker for this red/orange/yellow color combo.
- The Barefoot Contessa’s Roasted Brussels Sprouts – Make sure there aren’t any wee worms hiding near the bottom of your sprouts, I encountered this problem frequently this summer, perhaps because the sprouts aren’t a summer vegetable. Either way, peel some of the layers away to ensure no accidental worm ingestion.
- Sprouted Kitchen Granola Protein Bars
- Rachel Ray’s Peanut Butter Chocolate Chip Chewy Granola Bars
A little too sweet, but worth a try with brown rice syrup instead of butter. They’re also perfect for shipping across the country.
- Martha Stewart Living Blog: {Wild Maine} Blueberry Muffins – really, REALLY GOOD. I used dark brown sugar exclusively and they were excellent. Not the prettiest muffins on the block that way though.
- Edible Perspective’s Grilled Kale-and-Cheese-Stuffed Tortillas (quesadillas) – These guys need a lot more cheese, like maybe double the specified amount. Her measurements will give you a leather-like quesadilla where the crispy kale just falls out. I know, I know, cheese is mega-caloric/full of cholesterol and fat, but we used low-fat cheese, and if you’re going to have a quesadilla, you might as well have a GOOD one. I’m definitely willing to try these again with double the cheese because the flavor is fantastic and, well…
- Martha Stewart’s Chicken, Chickpea, and Pesto Salad with Celery and Cucumber
- Middlewest magazine’s Buttermilk-Cinnamon-Poppy seed Coffee Cake
Very poppy seed-y, kinda too sweet.
It might be 93 degrees outside but I pretended it was fall with these frosted pumpkin cookies/cakes. They’re really just glorified muffies, not cookies, and the frosting is too sweet and doesn’t fully set, but they received recipe requests from people at my dad’s office so here you go.
Happy September and welcome back.
Cooking with Copy 