Fluffy Chocolate Chip Waffles

This is not Asian food (I do cook other things though I also eat curry for breakfast), but I haven't had waffles in probably a year and the craving kicked in on this slightly hungover morning. In the past I have made gluten free waffle variations, which have been delicious (in particular the vegan banana coconut waffles, click here) but these wheat packed ones are also BOMB and made with more accessible, affordable ingredients..... and chocolate chips :)

This recipe is a traditional style with a classic homemade flavor - probably how your grandmother would have made them. They're light and fluffy because you're gently folding in whipped egg whites, slightly aromatic from a hint of vanilla and a super special treat scattered with chocolate chips. You can whip these up in just a couple minutes and they're pretty fool proof. I like mine pretty crispy on the outsides so I let them cook up well in the waffle iron and keep cooked ones warm in a low heated oven while I make the rest.





Fill your tummy, cure your hangover, put a smile on your face and start your day right! Not necessarily the healthiest thing on planet earth but one thing I've learned recently is life is too short and I plan on enjoying every second.






Fluffy Chocolate Chip Waffles
Makes 6-8 waffles


Ingredients:

1 1/3 cups flour
1/2 tsp salt
2 tbsp sugar
1 tbsp + 1 tsp baking powder
2 eggs
1/2 cup (1 stick) butter, melted
1 3/4 cups milk
1/2 cup chocolate chips

Directions:

• Whisk together dry ingredients in mixing bowl. 
• Separate the eggs; Add the yolks to the dry ingredients and put the whites in a separate mixing bowl to beat to fairly stiff peaks - you can do this by hand pretty easily so don't worry about breaking out the mixer. 
• Add the melted butter and milk to dry ingredients & egg yolks and stir to combine. Fold in chocolate chips.
• Gently fold in the egg whites into the mixture. 
• Depending on the size of your waffle maker, scoop about 1 cup of the mixture into the hot iron and cook 3-4 minutes or until done.
• Serve with sizzzzurp. 

Mango Sticky Rice

It may come as a shock to some of you, but I lived abroad for 9 months WITHOUT A KITCHEN. I felt like a limb was missing off of my body at times, but luckily I was able to manage, mainly because going out to eat is so cheap in Asia and I was able to weasel my way into a few kitchens for cooking lessons. I was endlessly inspired by the balance of flavors, spices, colors and freshness of ingredients and I learned so much about Asian cuisine that will change the way I cook at home forever! Before returning back home to the US from India, I had to remove about half of the clothing in my backpack (priorities) in order to fit a a bag bigger than a toddler stuffed with nearly $100 worth of spices I bought in India. When my boyfriend picked me up at the airport I think he could smell me before he even saw me!

I wanted to first post a recipe for Mango Sticky Rice because it was easily my favorite Thai dessert. The fruit in Thailand is out of this world and the mangoes blew my mind - they are perfectly sweet and melt in your mouth like butter and taste amazing paired with the chewy and warm coconut sticky rice. I craved this literally every single day I was in Thailand. You could buy it at nearly any food market for 30-60 baht (just over $1), generally from a Thai person with a massive smile on their face sitting behind a cart piled high with beautiful, deep orange/yellow mangoes and a massive pot of aromatic sticky rice. Often there is even a drizzle of sweetened coconut milk to finish it off, and if you're super lucky, maybe some toasted mung beans for a little crunch. Some people even dye the rice a light blue by cooking it with butterfly pea flowers, which looks amazing next to the bright yellow mango slices. It's such a simple and fresh dessert, and it's healthier than many highly processed desserts we have in the US - not saying I don't love those as well :)

The best way to cook sticky rice is with a bamboo steamer (see note at bottom***). Before I had even arrived back to the US, I actually ordered a traditional bamboo rice steamer to my house off Amazon because I wanted to make this dessert asap after I returned home. That's love. If you are into sticky rice (or if you aren't, but trust me when you try it you will be) then you should absolutely order this. It's not expensive and you can make sticky rice for sweet and savory dishes - such as rolling a ball of it between your fingers to dip into a thick curry.....ugh. Sticky rice was one of my favorite discoveries in Asia as it is not generally available in my Thai restaurants at home and I am so happy I can now cook it easily for family and friends!

Another key thing I learned in Thailand is what products Thai people use for their cooking. Gift, my favorite Thai chef who taught me so much, showed me that Aroy-D is the best coconut milk to buy. You can find cartons or cans in the Asian market and from what I've tested it's the best quality with a true, creamy coconut flavor that works so well for this dessert and in curry dishes. Palm sugar isn't 100% necessary for this recipe and you can substitute brown sugar, but I use palm sugar that I bought at my Asian market which I love.

The glamorous and high tech bamboo rice steamer in action!

The most important part for this dish is the mangoes, so choose yours carefully! You want a mango with creamy flesh and not many stringy fibers, so your mango should be super ripe. Ideally the mangoes you want are the varieties grown in Asia which are known for these qualities and they are fully yellow in color. If you can't find these, then mangoes from Florida or Mexico with the greenish/reddish/yellowish skin are fine as well, as long as they are very ripe!

I've made this dessert multiple times and for three taste testers who had never had it before. They were weirded out by the idea of it at first, but as soon as I served it to them they all agreed it may have been one of their favorite desserts they have ever had.....and they're addicted to the sticky rice now too. I will be making this dessert for friends and family for the rest of my life and it will always remind me of my glory days living in Thailand, my favorite place in the world! Make sure if you decide to make it you prepare in advance by soaking the rice for at least 4 hours before steaming - this is necessary for that amazing chewy texture!







Mango Sticky Rice
Serves 4

Ingredients:
1 1/2 cups uncooked sweet/glutinous rice
1 cup coconut milk
3 tbsp of palm sugar (if you like it sweet, add more)
1/4 tsp salt
2 mangoes, sliced or cubed

Optional sweetened coconut topping**:
1/3 cup coconut milk
2 tbsp palm sugar

Optional toasted sesame seeds or mung beans for topping

Directions:

• Put sticky rice in bowl and cover with 2 inches of cold water. Soak at least four hours or overnight.
• Use bamboo steamer to cook sticky rice, about 30 minutes until translucent, tender and chewy. 
• While rice is cooking, bring 1 cup of coconut milk, palm sugar and salt to a boil in small saucepan then simmer and stir to dissolve sugar. Set aside and keep warm. 
• Once rice is done cooking, remove from bamboo steamer and place into bowl. Pour in the coconut milk mixture and stir to coat the rice. Cover to keep warm and let sit for a few minutes for the rice to soak up the coconut milk.
• If you want an extra sweet topping, now simmer the 1/3 cup coconut milk and palm sugar in small saucepan for a minute or two until thickened slightly. 
• To assemble, use a measuring cup to pack a scoop of the rice on a plate, topped with mango and the sweetened coconut milk. 

**I don't generally make this because I think it is sweet enough without it but it is typically served with mango sticky rice in Thailand

Holiday Favorites!

I has been a super long time since I've written in this blog because I've been abroad, but I wanted to share some of my favorite recipes I've posted in the past that are great for the holiday season! This way, if my friends and family at home are missing my cooking, they can at least make some of my recipes so it tastes like I'm home for the holidays :) I'm going to have to go all out next Christmas to make up for lost time, and you can bet there will be a Thai twist on a lot of it!

My holiday food lineup is listed below and the links to the recipes are below the pictures. I have many delicious things which never made the blog as well, so if you're stuck on Christmas recipe ideas, feel free to message me. I'm brainstorming like crazy over here in Thailand without a kitchen!!




Vegan Banana Coconut Waffles


I sure will miss making Christmas brunch this year! These waffles were sooooo good and I made this recipe many times post Christmas. Healthy, hearty, sweet, delicious and perfect for a special occasion that fulfills most any dietary requirement! One of my faves :) Click Here!


Corned Beef Hash

Another brunch menu item - typically the star of the show in my opinion! Homemade hash loaded with corned beef - top with a poached egg and hollandaise, put the leftovers in a quesadilla or eat drunkenly over nachos! Whatever you do it's all appropriate Christmas celebration to me! You can't go wrong with this crowd pleaser. Click Here



Sour Cream Coffee Cake

Coffee cake is my jam. It is perfect as a special breakfast treat or a simple dessert. This cake is Grandma style with that homemade from scratch flavor a box mix will never provide, with a generous dose of crumb center and topping. I love this around the holiday season. It's nostalgic to me because it's one of the first things I made when I started obsessing over cooking way back in middle school. Sour Cream Coffee Cake


Breakfast Pizza

I've made more breakfast pizzas in my life than I could ever count. All through college it was my go to affordable meal. This is a fun addition to brunch, an easy breakfast to throw together to serve a crowd and can be altered based on whatever is in the fridge. Most importantly it's a great hangover breakfast if you had one too many Christmas cocktails if you know what I'm sayin' :)  Click Here


Buffalo Chicken Deviled Eggs

A crowd pleasing, retro hors d'oeurve with a twist! I love these buffalo chicken deviled eggs - a nice mild spice everyone will loved, topped with a crispy fried chicken skin if you're feeling ambitious, not completely necessary though. There is also a recipe in this post for my favorite classic deviled eggs with a hint of curry for warmth. Click Here


Cheesy Smoked Mozz Stuffed Shrooms

This picture is so unattractive but it's all I've got.....don't be deceived. I am the self named queen of stuffed mushrooms and these are honestly gold, oozing with cheese and a delightful crunchy topping. Smoked mozzarella adds great flavor and sets these apart from other stuffed mushrooms. They are so addicting and everyone who I've ever made them for asks for the recipe. Click Here

Honey Chipotle Chicken Wings

These chicken wings are great for an app to feed a crowd because they are baked so you can cook up a decent amount easily. By following the instructions you get super crispy wings and this sauce is killer. Great for parties or for football games! Click Here



Brined Rosemary Pork Chops w/ Red Wind Vinegar Cream Sauce 

Throwing a dinner party and not sure what to make? Pork chops are an affordable cut of meat that can be made so delicious. This brine makes it fool proof for tender meat and the sauce is delicious. I love this dish! Serve with mashed sweets and brussels and you've got a solid holiday meal worthy of a crowd. Click Here


Braised Beef Shepherd's Pie

If you ask me to think of a comfort food, this is probably the first thing that comes to mind. Perfect for chilly weather and a fairly simple dish that can feed an army. Braising the beef in red wine adds great flavor and dresses up this old classic perfect for the holidays. Ugh I miss this one! And my well loved cast iron <3 Click Here


Braised Short Rib Pasta Sauce

This is a great crock pot meal that takes minimal effort but is so flavorful. Nothing beats a homemade pasta sauce; another comfort food classic. Serve with a homemade caesar and garlic bread and sleep like a friggin baby. One condition is it must be served with multiple glasses of red wine for maximum holiday cheer. Click Here


Spinach Steak Salad w/ Caramelized Onions, Apples, Blue Cheese & Bals Dressing

Comfort food in salad form. People don't generally crave salads when it's 0 degrees out but if it's a warm salad with ribeye, bacon, blue cheese and a honey balsamic dressing.....ahhh I want that any day. Idk why this feels like a festive salad to me so it's included in the recipe lineup. Click Here


Honey Sage Roasted Root Vegetable Salad

Roasted root vegetables remind me of the winter season because my mom always used to cook them so often. This salad is a great side dish to any protein main. It's colorful, beautiful and I love the flavor of sage around the holidays. Click Here


Tater Tot & Brussels Sprout Casserole

I have no idea how I came up with this one but you can probably guess my mindset at the time haha. This is so good and will please your inner child because....tater tots. Great for brunch or as a funky side dish to a potluck dinner party. Everyone loves this one! Click Here


Creamy Chicken and Charred Veggie Chili
This chili is perfect to warm up with. It's great to have in a crockpot for any family gathering, potluck, football game or just a simple weeknight dinner. Damn I miss this one! Click Here



Raspberry Almond Thumbprint Cookies

I made these for clients at my old job and it was a huge hit. They are a classic holiday cookie - buttery, sweet and delicious with a hint of almond. Click Here


Cheese Danishes

This is the perfect treat to impress your family and friends with something insanely delicious and indulgent. The dough takes a bit of time but it's so worth the amazingly tender, buttery, flaky outcome. I include recipe for a brown sugar cinnamon filling and a classic strawberry. This recipe is the best danish ever and people go nuts over them. Click Here


Caramel Delight Cupcakes

Gahhhhhh you're in charge of bringing a dessert and want to do something a lil fancy, eh? These are perfect. Gorgeous cupcakes with the most amazing flavor - rich chocolate ganache, caramel buttercream, toasted coconut. You're everyone's favorite now. Click here



Homemade Oreos

Be the star of the cookie swap (never been to one of those - sounds fun but also not) with these babies. Never had a homemade oreo? Like the boxed ones on crack. Cripsy yet chewy and sweet and rich chocolate. Click Here


Maple Pecan Cake w/ Cream Cheese Frosting

Anything with maple syrup and I'm in. This is a great festive cake that's simple to make but has great flavors - I've made it a bunch of times since posting the recipe and it always reminds me of the holidays. Perfect for a New England winter :) Click Here



Homemade Snickers, PB Cups and Needhams


Over the past couple years I started making candies for the holidays or other celebrations. Snickers from scratch might be some of the most fantastic things on earth and people have rarely had them before so you instantly blow their socks off. Needhams, a classic Maine dessert, is another fun one that people love. Lastly, peanut butter cups are a unanimous crowd pleaser that is simple but a unique item on the holiday dessert table. Can't go wrong with any of these! Before I left for Thailand I made a bunch of needhams and froze them for my boyfriend for the holidays...though I'm fairly certain they must be all gone by now. Click Here




Peanut Butter S'mores Bars
These are the effin bomb. The best chewy texture, wonderful nostalgic flavors amped up with peanut butter and just overall one of the most delicious dessert treats. Perfect to ease that holiday sweet tooth craving. Click Here


Scotcharoos
Flashback to the 1960s and we have the most delicious dessert that happens to be one of the easiest ever. It's great for parties as a hand held treat and everyone loves them. They're also super simple to make last minute. Click Here


Infused Vodkas
A great idea for a yankee swap gift or for fun festive cocktails at a party. I posted cucumber and hot pepper but I've also done other variations such as strawberry basil and blueberry. Insanely easy but thoughtful as you can base it on flavors you know your fam and friends love! Click Here


Homemade Bailey's Irish Cream Liqueur
Ahh what is more festive? Homemade Bailey's - something most people haven't had yet it is super simple and tastes amazing. Rich, creamy, boozy and heart warming. The best part if you are in control of the alcohol content so basically put as much Jameson as you deem fit - which for me that is a lot. Cheers! Click here






Happy Holidays to everyone at home! I wish I was there cooking for you all but know when I come home I will be guns blazing with Thai recipes and looking forward to sharing with everyone :)

PEACE AND LOVE!

Rainbow Ribbon Salad w/ Soy Marinated Steak

This dish is as gorgeous as it is delicious and by filling your belly with these healthy ingredients you're basically giving yourself a hug from the inside out. Fresh veggies and herbs, crunchy and sweet with a bright citrus dressing and nuts. What could be better?! Well, an option to top it with a soy marinated steak (or chicken/shrimp/pork) makes it better in my opinion but the salad stands strong on it's own without an added protein regardless.

This recipe has fresh summer ingredients such as scallions, peppers, kale, carrots and cabbage, but my favorite part is the use of mint and basil. These herbs add a unique Thai twist making this salad so delicious and refreshing. A bright, slightly sweet & spicy citrus dressing with a hint of peanut, garlic and ginger makes the flavors pop and tie everything together. Perfect for a meal sitting on a dock somewhere over the water.....Topped with a handful of crushed peanuts and it's just the absolute best.

I use a vegetable peeler to make thin ribbons with the carrots and thinly slice the peppers, mango and cabbage to get a similar shape. It makes the salad look extra special and it's nice to have all the vegetables be similar size. I recommend using purple cabbage for even more color, but my grocery store didn't have any at the time so I stuck with green. Either way, it's a gorgeous meal!

Like I said, this salad is great by itself but if you're looking to make a heartier meal out of it the soy marinade pairs wonderfully with the subtle Asian flavors. I used steak but any protein you want would work out. It's super easy and adds a crowd pleasing umami aspect to the dish.

Another awesome thing about this salad is that the veggies are hearty and can be tossed in the sauce and refrigerated for days without getting limp or soggy.


This recipe would serve about 4 as a dinner salad, or 6-8 for a side salad

Rainbow Ribbon Salad

Ingredients:
1 clove garlic, minced
1 heaping tsp minced fresh ginger
1 tbsp honey
1/4 cup fresh lime juice (about 2 juicy limes)
1/3 cup olive oil
2 tsp natural peanut butter
Salt and pepper to taste
Hot sauce to taste - 1-2 tbsp of sriracha works for me
1/2 small head of cabbage, purple or green, sliced thin
3 handfuls of kale, chopped into small pieces
1 large red bell pepper, sliced thin
3 med-large carrots, peeled
1 large mango, peeled and sliced thin
1 bunch scallions, chopped
1/4-1/2 cup fresh basil, chopped
1/4-1/2 cup fresh mint, chopped
1/2 cup chopped peanuts or other nut
Good hot sauce for serving

Directions:

• Make dressing by whisking together or shaking in mason jar garlic, ginger, honey, lime, olive oil, peanut butter, salt, pepper and hot sauce. Taste and adjust seasonings if necessary and refrigerate. As it sits flavors will blend more. 
• To make the salad, use a vegetable peeler to peel thin ribbons from the carrots. Cut in half length-wise to get thinner strips if desired to match consistency with bell pepper and cabbage. 
• In large bowl, add cabbage and kale and toss with a few tbsp of the dressing and massage the leaves a bit. Then add remaining veggies and dressing and toss to coat - using your hands is welcome. 
• Top salad with peanuts to serve and marinated steak/protein if desired. 
• Will stay just as good refrigerated for a few days.

Soy Marinated Steak (or chicken/pork/shrimp, etc) 

Ingredients:
1/4 cup soy sauce
1/4 cup water
1 tbsp sugar
1 tbsp honey
1/2 tbsp worcestershire sauce
1/2 tbsp rice vinegar
1 tbsp olive oil
1/4 tsp onion powder
1/4 tsp ground ginger
1/2 tsp garlic powder
Pepper to taste
Pinch of cayenne pepper, to taste
1 1/2-2 lbs steak, cut of choice (tips or ribeye work great) or other protein

Directions:

• Whisk together all ingredients and pour into ziplock bag to marinate steak for at least 2 hours or overnight. Grill to desired doneness. 
• (If marinating shrimp, marinate for 30 minutes or so as they absorb flavor much quicker.)

Summer Pesto Pasta Salad

Pasta salad season is in full swing, baby! Backyard BBQs with colorful bowls overflowing with potatoes, pastas, fruit, salads and snacks... that's Summer. This pasta salad is different than the traditional salad which is often overly sweet and swimming in glops of mayo. It's delightfully flavorful, light and bursting with colors from garden fresh ingredients currently in season. That's how it should be done!

The pesto is easy to make and it's made cheaper than average because walnuts are used instead of the more traditional pine nuts, but you could use anything you want. Pick a good handful of fresh basil and parsley from your garden for the pesto, and the sweetest summer tomatoes and peppers you can find to toss with the pasta. Mmmmmmm so so so good.

As always, feel free to change up the ingredients to whatever you have on hand that you're looking to use up. Spinach instead of arugula, add zucchini, red onion, scallions, chives, peas, etc. Make it your own!



Summer Pesto Pasta Salad

Ingredients:
1 lb pasta (14 oz if gluten free because it tends to absorb more sauce)
1/2 cup walnuts
2/3 cup packed fresh basil
2/3 cup packed fresh parsley
1/4 cup + 1 tbsp fresh lemon juice
3 cloves garlic
1 tsp salt
1/4 tsp fresh black pepper
pinch of red pepper flakes
1/3-1/2 cup good quality olive oil
2 tbsp sour cream/mayo
4-6 pieces of bacon, cooked and crumbled
3 cups halved cherry tomatoes
1 bell pepper, diced
3/4 cup halved kalamata olives
1 can chickpeas, rinsed and drained
1/2 - 3/4 cup chopped marinated artichokes
1 small onion, (red or vidalia) diced (about 1/2 cup)
8-12 oz mozzarella pearls - the more cheese the better let's be real
A few handfuls of arugula or spinach
Balsamic reduction**

Directions:

• Cook pasta according to package directions to al dente. 
• In small, dry skillet on the stove over medium heat, toast the walnuts until they are warm and fragrant. 
• In food processor, add toasted nuts, basil, parsley, lemon juice, garlic, salt, pepper and red pepper flakes. Process to combine and drizzle in olive oil, scraping down the sides as needed until you create a smooth sauce. Then quickly blend in the sour cream/mayo. 
• Toss pasta with bacon, tomatoes, olives, chickpeas, artichokes, onion, mozzarella and arugula and pour over the pesto sauce an stir to coat all ingredients with the sauce. 
• Serve immediately with a drizzle of balsamic reduction or refrigerate. Use balsamic reduction just before serving so it doesn't get all mixed in. 

**You can make your own balsamic reduction by putting balsamic vinegar in small saucepan over medium-high heat, bringing to a low boil then reducing to a simmer and cooking for a few minutes until it reduces and thickens to coat the back of a spoon. Let cool before using. You can also buy balsamic glaze in the grocery store - I use Monari Federzoni which tastes just as good as making it yourself and it's affordable - great ingredient to have on hand!

Swedish Butter Cake & My First Wedding Cake

I would consider myself as more of a cook than a baker overall, but when a friend asks me to make her wedding cake of course I'm down for the challenge. How hard can an eight layer cake really be?!

Pretty hard actually, haha! Just kidding, it wasn't so bad. What made it easier was that the wonderful bride wanted a naked/rustic cake....for me that means imperfect is okay which is obviously very good because there wasn't a shot in hell I'd be reaching perfection on my first wedding cake (will strive for the second one though ;). Overall I was so proud of how it came out and have deemed myself open for cake making business! As long as you invite me to your wedding and let me drink endless wine and dance with old people.

Here she is, the monstrous final product:

At the end of the day I made 10 cakes. Two as test runs (which my family ate at my camp to ensure I was on the right track), and eight as final products. Overall, including frosting and assembling, the entire ordeal took about 15 hours not including shopping time. This blog post is by no means a post on how to make a wedding cake because I'm not an expert in that by any means..... yet ;)   This is simply to share the Swedish Butter Cake recipe I used to make that cake because it was delicious and is perfect for not just weddings, but any celebration!

For the wedding I chose to add rum extract in the cake and serve with a mixed berry preserve and coconut Italian Meringue buttercream. When I baked the cakes as test runs, I served it with stawberries and whipped cream which everyone absolutely loved. My dad, who is a BIG frosting guy, said the cake was so good he'd even eat it without frosting... not sure if you realize how big of a cake compliment that is coming from him. Whatever you put on this cake, you'll be happy.

It is a recipe my boyfriend's aunt used to make for birthday cakes and it's in an old, wrinkled and stained cookbook (the best kind of cookbooks) that has been seriously well loved. The book states this cake is perfect for weddings because it is dense and easy to stack, with a classic flavor you can only get from a made-from-scratch cake that pairs well with any frosting. And it is SUPER moist and delicious, yet not overly sweet.... everything you would want from a wedding cake that will please any crowd. I had pre-wedding taste testers and approximately 70 people at the wedding who ate the cake, so I'm confident this recipe totally rocks.

My biggest concerns about the cake was the potential of it being lopsided, the frosting melting in the 85 degree weather and/or no one actually liking the cake/caring to eat it. Whether it was beginners luck or my years of obsession in the kitchen paid off, who knows, but the cake was as level and straight as I could have hoped for, the frosting held up surprisingly very well and the entire 8 layer beast was devoured. I received so many compliments and was really proud/aka relieved. Though the bride is very laid back and wouldn't have been too upset if I crashed and burned, (AWESOME human) I know how important a wedding cake is and I wanted to nail it for her. One of her relatives told me it was so good she couldn't believe it was my first wedding cake!

My big takeaways from this cake that I will most definitely carry on to the next one:

- Drink mimosas while building cake to ensure relaxation.
- Always bake a test cake so you aren't shitting yourself the entire time before the wedding wondering if the cake is good.
- Figure out how much batter needs to be in each layer to make them even in height... or just call it rustic when it comes out not 100% perfect.
- Start baking the cakes around 2 weeks before the wedding, wrap them in absurd amounts of saran wrap once they're completely cool and freeze until the day before the wedding then refrigerate.
- Bake only one cake layer at a time to ensure they bake evenly.... be patient young grasshopper.
- Have an assembling buddy to make life easier when you're putting it all together. Ideally one who feeds you booze.
- If possible, make the frosting the day of - mine changed consistency slightly after being refrigerated overnight, but luckily ended up stable and delicious.
- Dowels are necessary with the layer cake to hold it together. I used plastic ones and cut with a serrated knife but wood ones would work, too.
- Don't stress or panic because that's a waste of energy and everything will come out fine! Probably..

Big thanks to my sister Shauna for helping me assemble and decorate this bad boy. If you need an (affordable) and delicious tasting, rustic cake for a wedding or function, I am happy to be your girl!

<3333 Congrats to Emily and Derek!!!






Swedish Butter Cake - from A Piece of Cake by Susan Purdy, 1989
Makes about 4 1/2 cups of batter - One 9 inch tube cake or one, two-layer 9 inch cake

Ingredients:
2 cups plus 2 tbsp flour
1 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) butter, room temperature
1 1/2 cups sugar
2 large eggs, room temperature
3/4 cup milk
1 tsp vanilla/almond/rum extract (I actually used 1 tsp rum, 1/2 tsp vanilla)

Directions:

• (Tip - when measuring the flour, either measure out sifted flour or use a spoon to fill the measuring cup so you aren't packing in the flour to the cup)
• Preheat oven to 350 degrees and prepare your pans by greasing/buttering and dusting with flour.
• Use a whisk or sifter to mix together flour, baking powder and salt and set aside. 
• Cream together butter and sugar until smooth and well blended. Add the eggs one at a time and beat after each addition. 
• Add half the dry ingredients and mix until just combined then add the milk. Add remaining flour and mix until combined then stir in the flavor extract of your choice. 
• Spoon the batter into prepared pan(s), level the top and spread the batter slightly to the pan edges. Bake in preheated oven until a toothpick comes out clean. This will be about 30 minutes for layers or up to 50-60 minutes for a tube cake. The top will be nice and golden. 
• Cool the cake in the pan on a wire rack for about 10 minutes then remove from pan to cool completely on wire rack. Refrigerate/cool COMPLETELY before frosting or dusting with powdered sugar. 

In case you aren't making an eight layer cake, here's a peak at my test recipe cake with strawberries and cream :)

Four Cheese Grilled Cheese & Roasted Tomato Basil Soup

I love Father's Day and Mother's Day because my family always gets together and I get out of spending money on a gift because I'm the go-to chef for the celebratory meal. JK.... kinda. I made an amazing seafood stew for Mother's Day (click here!) and needed to make something just as great for my dad to ensure I don't pick favorites ;)

My dad isn't a picky eater by any means but he loves the simple meals in life - he's a meat and potatoes kinda guy. He also loves all things tomato based like V8 juice, bloody marys, ketchup, and a good quality (or straight from the can) tomato soup. I decided for Father's Day to make him the best tomato soup he's ever damn well had and some gourmet grilled cheeses. Everyone in the family was seriously satisfied and every last bite was demolished. This was the most delicious, heart warming meal and perfect for a day at camp.

I got the tomato soup recipe out of Chrissy Teigen's cookbook and also realized that it is nearly verbatim Ina Garten's recipe....who knows! Anyways, it was a fantastic recipe and will be my go to tomato soup in the future. It's light and healthy yet bursting with fresh Summer tomato flavor which is enhanced by roasting thick, juicy roma tomatoes for 45 minutes before adding them to the soup.

For the grilled cheese, I decided to mimic the cheeses used in The North Point's sandwich, a restaurant I'm waitressing at for the Summer in Portland. They use smoked gouda, swiss, sharp cheddar and pepperjack and it's the ultimate combo. You need that seductive cheese pull if you know what I'm sayin. A nice sharp cheddar gives it some nutty flavor, pepperjack for a hint of spice and gouda for some smokiness. I use fairly small, equal parts of each so it's not overwhelmingly cheesy, but that's up to you.

I added some ham in there as well because this was catering to my dad's taste buds and it wouldn't be an appropriate Father's Day meal for him if it were vegetarian. Nostalgia at it's finest with a gourmet twist.

My family is extremely lucky to have a place on Winnipesaukee to spend our Summers at. Enjoying this meal with my family and cruising around the lake on the boat was an awesome way to spend Father's Day.... exactly how my dad likes it! I look forward to so many more days like this in my life.....and to making these meal again in the near future!





Roasted Tomato Soup

Ingredients:
3 lbs roma/plum tomatoes, halved
4 tbsp olive oil
1 tbsp salt
1-2 tsp fresh cracked pepper
2 medium-large onions
6 cloves garlic, minced
2 tbsp butter
1/4 tsp red pepper flakes, or more to taste
1 28oz can whole plum tomatoes
4 cups fresh basil leaves - or as much as you can pick from your plant!
2 tsp fresh thyme, minced
1 quart good quality chicken or vegetable stock

Directions:

Preheat oven to 400 degrees. Toss tomatoes w/ 2 tbsp of olive oil, salt and pepper. Spread evenly on a pan and roast for 45 minutes - tomatoes will have started to blister and lightly brown.
When tomatoes are 5-10 minutes from being done in the oven, in large pot over medium heat, melt butter and remaining 2 tbsp of olive oil. Add onions, garlic and red pepper flakes and cook, stirring occasionally, until onions start to brown lightly.
Add canned tomatoes with juice, thyme, basil, stock and oven roasted tomatoes along with any juices in the pan to the pot. Bring to a boil and reduce heat and simmer for 45 minutes. Puree in blender or processor to desired chunkiness. Not sure if that is a word. Taste and season with salt and pepper if necessary.
Serve with fresh basil garnish and grilled cheese!


Four Cheese Grilled Ham & Cheese

Ingredients - 4 sandwiches:
8 slices of Italian bread or your go-to grilled cheese bread
4 slices swiss cheese
4 slices deli ham, desired thickness
Approx 1/3 cup (more or less depending on how cheesy you're going) each of fresh shredded:
Smoked gouda
Sharp cheddar
Pepperjack
Approx 4 tbsp butter

Directions:
Heat griddle or skillet on stove to medium.
Layer sandwiches with a slice of swiss, piece of ham, then equal parts of smoked gouda, cheddar and pepperjack. You want cheese on either side of the ham so it melts and sticks to the bread better. I like adding a few shakes of pepper.
Melt butter in the pan or skillet, or spread directly on the bread - whichever you prefer.
Cook sandwiches to brown each side and melt all the cheese in the middle, about 2-3 minutes each side.