Love & Links - August 30

How is it actually possible that August is over already? I literally cannot believe it. Literally. Also, I'm late with this one - because some weeks hit you on the head. Today, I'm on Long Island celebrating the last days of summer and an almost vacation from work. But, this is what I've loved from the web this week.



Last weekend I hosted a Tacos.Tacos.Tacos. party - or a taco bar and game night. I'm already planning my next one with these tacos. But above tacos, I want to make these tostadas.

I love these raspberry scones. So cute.

This ribs, but wings.

Frozen salted smores sandwiches, you're kidding me.

These shrimp rolls - herb brown butter mayo, yes please.

A new chocolate chip cookie recipe? Always.

It's been a while since I've made some donuts.

These pretty, pretty tarts. I might just have to try.

Not Quite Chicken Pad Thai

I've recently become obsessed with pad thai. I have a great friend, who is currently very far away riding a motorcycle back home (please, get home safe!), who first introduced me to pad thai. We were getting carry out to take to a friend's house before a St. Patrick's Day party earlier this spring and couldn't decided what we wanted. He usually gets chicken pad thai and I get red curry with tofu and vegetables. But, we both got a little bored. So, we went halfises. Best choice ever.

Now, I order pad thai with tofu and vegetables at from our local thai restaurant. It feels so indulgent. It's sweet and tangy and savory. And with tofu and vegetables it's even a little healthy. I've been meaning for a long time to try my hand at pad thai, so I could have it whenever I want. But, there's usually a bit of a skirmish over who gets to cook, but I found an opening - so I grabbed it.

Nonnie's Gazpacho

This summer, in my quest to actually like tomatoes, I tried gazpacho for the first time. And, I actually liked it. I couldn't believe it. Shocked. Flabbergasted. Of course, homemade croutons don't hurt. So, the really great thing about this recipe is that it was my grandma Nonnie's.

Love & Links - August 22

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week. 

Oh my goodness. This week. It's finally over. And, Stella the Cat gets me.

This recipe makes me want to try polenta.

I'm feeling an Italian theme night affogatos and tiramisu.

These eggplant sandwiches look so good!

These donuts and these pastries, my oh my.

This guide to slicing all the cheese correctly is a life saver.

These cookies oh my goodness, YES. YAS. YES.

These apple zucchini muffins, so many many ideas.

Just in time for my taco bar, these recipes.

Recipes for my soul.

How to eat outside, aka how to plan my perfect date.

Throwback Thursday: Double Blueberry Muffins

I've said it before and I'll say it again. Blueberries haven't always been my favorite. I used to leave the sad little tin of sad little blueberries out of the blueberry muffin box mix. They freaked me out. Apparently at one point in time I loved them. And, I'm slowly but surely on my way back. I eat them raw, in oatmeal, folded into pancakes, added to lemony cheesecake cupcakes, as hand pies and my most favorite bumpy blueberry pie.

But, there's one recipe that will always be my first blueberry love. These double blueberry muffins are ah-may-zing. The muffin itself is dense and light all at the same time because of a perfect use of buttermilk. They're moist but not heavy. And, there's the perfect amount of blueberries. Double blueberries.

First, you fold in a few handfuls of fresh berries because duh. And, then, the secret - a dollop of blueberry preserves are nestled on top of the batter and topped with a little batter hat.

My real favorite part though comes at the end. Pour melted butter over top of the baked muffins and sprinkle with citrus zest that has been rubbed in sugar. The first time I used lemon, which is classic and delicious. But, this past time I used orange zest that had a very pleasant, bright zing.

Done. Recipe available here.

Mirabelle (Yellow) Plum Tart

Last year when we got these little yellow plums, known as Mirabelle) from the CSA we were completely confused and perplexed. The plums I've always seen have been a deep, dark reddish purple, and about twice the size of our vibrant yellow friends. So, we couldn't quite figure out what to do with them. But this year, I was prepared, sort of.

Zwetschgendatschi - Bavarian Plum Cake

After a very eventful, but fun wedding weekend, I'm very excited to bring you this recipe from the NPR website. Gesine describes this zwetschgendatschi (aka the most fun thing to say ever) - Bavarian plum cake - as the perfect bite of plum, and I couldn't agree more. The crust is like a big, crumbly, buttery sugar cookie - and the extra dough makes a delicious crumbly topping.

Love & Links - August 15

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week. 

This week - TODAY - I'm headed to one of my closest friends from college's WEDDING. The first wedding among our friend group. And I am SO excited. I have some fun stops in PA planned along the way, including a visit to Lancaster. Also, I tried my first protein shake this week. I'm officially on team protein.

This is how I protein shake - with a side of Oreos.

One day the office kitchen smelled like cinnamon rolls. And, I'm on the hunt now. I almost made these 1 hour ones. This is my go to recipe.

I think I know someone who would want a cheesecake sundae...

Love this guide on how to cook for a crowd on a budget. This will be useful.

Wait. Poached eggs in saran wrap. Think about it...

For when I have a place of my own, I want to make this.

So adding this salad to my repertoire. 

FRIES.

These individual cobblers are SO cute.

This is the pretzel chicken recipe I have been waiting for - the type I was looking for when I made this.

I love all things smores, including these and these.

This dip. Must. Be. Made. 

Its CSA season, and this must mean peach cobber scones.

Buttermilk (Mirabelle) Plum Quick Bread

Basically, mirabelle plums are tart. And, there's just not much you can do about it. In thinking about my oh so tart .. tart, I decided that maybe these plums need some love by way of butter, brown sugar and cinnamon.

Basil Mint Ice Cream

As I've mentioned before (I think?) I've been really into making my own ice cream. I've made hokey pokey and bourbon butter pecan so far this year. And this time, I decided to go a little rogue and make mint basil ice cream to go with my fresh strawberry meringue cake. It is so good!

There's still a little bit left in my freezer, which is hard to believe because I made it about a month ago. The mint is definitely stronger than the basil is, but I think both flavors are pretty subtle in this version, which I actually quite like. It makes the ice cream a really nice complement to most things - almost like a palate cleanser. Let's just say that recently I slathered some on top of a frozen brownie for a pretty epic ice cream sandwich, which I promptly ate before I could take any pictures. Good thing you don't need a recipe for ice cream sandwiches.

I hated using the food dye. Next time, I think I will heat the herbs in the cream to capture some of the natural coloring. I just felt like I had to add just a touch of color because it looked odd not being just the slightest bit of green. The powdered milk helps rid the ice cream of any ice crystals from water that might form and make it sooooooo creamy and delicious.

Served with fresh strawberry meringue cake

Ingredients: 
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 Tbsp+ vanilla
1 handful fresh basil
1 handful fresh mint
2 drops green food dye
2 Tbsp. powdered milk

Directions:

1. Prepare an ice bath. Boil water and blanch the basil and mint for a 1-2 seconds. Quickly transfer to the ice bath.
2. Mix heavy cream, whole milk, vanilla, blanched herbs, food dye and powdered milk. Refrigerate for 1 hour.
3. Mix in ice cream maker according to maker's directions. (Mine ran for 45 minutes and then I put in the freezer to make it harder.

Love & Links - August 8

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week. 

Whoa., it's August 8. This week flew by so fast! Right on par with last week, I have 42 minutes to write this post and still consider it on time. And, I'm all about making deadlines this week. Right now, I'm having my perfect introvert Friday night - hot fudge sundae, watching Argo, drinking sparkling water, catching up on some blog posts and planning my next party. And just a touch of online shopping.

I love this photo of my dad and our dog in my town. I just think it's so sweet. And, that red mill is a classic.

Ever since I saw these omelet scones, I've been mentally testing actually putting scrambled eggs in them like my pancake scrambled egg muffins.

Molly of My Name is Yeh is on point this week with this amazing cake for two (I'm thinking coupled again) and holy moly funfetti biscotti, a fancy tea party is in the future.

I'm not huge into DIY, but I really want these on my desk at work.

Kettle corn, can we please?

So many things I love about this. Coconut Curry Mussels. And Fries. And Bread.

Definitely trying this shrimp lobster roll, because I can't afford lobster lobster roll.

Snickers ice cream is happening sometime. I can't believe it's been over a month since I last made ice cream.

I'm in love with this fried onion masterpiece.

A use for the four eggplants that are currently sitting in our fridge.

Pie vs cake. Whose side are you on? An epic debate.

Buffalo chex mix, but really buffalo anything. Buffalo all things.

Love & Links - August 1

I browse the web. I find links I love. I send them to everyone I know with multiple ideas, usually in all caps. I can't wait to get home and start them. But, I have a serious problem with follow through. Here's a collection of links that got me unreasonably excited this week.

Who said it was ok for it to be August? This means summer is almost over, and I'm not quite ready for it to be over. I haven't done half the things on my summer bucket list. This week was another one for the books. Hard just like last week, but in a different way. Anyways, if I post this in the next 43 minutes it won't count as late. And that means I can count myself as consistent, which I would like very much. So, here we go!

I love this flow chart - ok, any flow chart - but particularly this flow chart which decides how you should leave a party.

Cannot wait to try these peach pancakes. All of my favorite things. 

Planning to a date with one of my coworkers to visit this bookstore which only sells cookbooks. It's a dream come true!

Totally into these sugar snap peas.

This article is a really interesting read on a professional food writer's relationship with food.

Any excuse for gnocchi. Any excuse for pesto, also.

Now that I've tried my first meringue cake, this chocolate one is on the list.

This recipe says everything about my life right now. I wonder if I could do it with a peach...To be investigated!