Quinoa Kale Bites Appetizer

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One of our favorite things about the holidays is reconnecting with friends. Recently we had a couple of friends over for dinner where we served these appetizer bites. They were a huge hit and are so tasty!
We made them about 2-3 inches in diameter and got about 10-12 bites. We topped them with tzatziki sauce and a fresh tomato salsa on the others. They were the perfect vehicle for the toppings.

Both Quinoa and kale are superfoods and they are packed with nutrients. Our guest gobbled them up.

TGFB Cookie Swap: Oatmeal Chocolate Chip Cookies

One of my favorite blogs posted a few weeks ago about the Great Food Blogger Cookie Swap! I absolutely love the idea of getting packages of delicious goodies in the mail (who doesn't?) so I of course joined in on the fun!

We each were supposed to bake 3 dozen of the same cookie and ship one dozen to 3 other bloggers that we were matched with. In return we get three dozen different cookie packages back! It's a win-win!!

I looked through a lot of cookie recipes and decided to do one I've never done before. I also look through the blogs of my matches to check out there style and taste. I settled on a Southern Living cookie recipe and added my own twists.

They really came out great and were perfect for shipping. If you have relatives in far places and you want to bake some love to send to them, this is a keeper! The oatmeal in these wasn't over powering it  was mainly there for a bit of texture and chewiness.

This oatmeal cookie also had no raisins. I not a fan of raisins in my cookies and neither was one of my matches so that worked out great. The chocolate chips instead of raisins was a great swap and was just delicious in this oatmeal cookie!

Pin it, bookmark it, but definitely bake it! They were outstanding!

Irish Cream Chocolate Chip Cookies

The night of the election I was just a little anxious about the presidential race and needed something to busy my hands. Baking has always been the best way to calm my nerves.

I took a chocolate chip cookie recipe from Cooks Illustration and added booze. I know right, everything is better with booze! These cookies are just delicious and absolute perfection!

I made mine thick because I like them soft in the center and crispy on the edge. But the recipe is totally versitle you can add nuts, white chocolate chips, or whatever you have on hand.

Peanut Butter Chocolate Chip Granola Bars

These are my current obsession! Finally a healthy, delicious, sweet snack! The bars are chewy and very peanut butter-y. You can really play around with what other things you'd like to add to it. For this one I added dried apricots, cashews, and chocolate chips!

The great things about granola bars are many. You can use them as a snack. They are great on the go and kids love them. You can carry them hiking or on a walk or just to the office. You can crumble them over yogurt. And these also make great gifts during the holidays or anytime!

These really knock out hunger. There is protein in the nuts and peanut butter and fiber in the brown rice cereal and wheat germ. The recipe is so adaptable so play with it and let me know your favorite add-in's!

Lavender Cupcakes with Honey Frosting

A few years ago I purchased a small lavender plant because I love all things lavender and purple. After planting it in front of our house it grew exponentially over the following years. I would walk pass it on my way to the car or to check the mail and smile at the buds and flowers in the summer time. However, I never really did anything with them, that is, until this year.

While working in the yard a few weeks ago, I pruned my lavender bush of it's flower stems. I tied them together in small bunches and hung them in the closet of my craft room with the hopes that I would find something to use them for.

Then, like it was meant to happen, I ran across this recipe on Jessie's Kitchen-Chronicles and the light bulb went off so bright that it burst! I was having company that weekend and this recipe would be the perfect ending to our meal.

The cake is where the lavender is and the frosting is a delicious honey frosting. In my opinion, 2 1/2 tbsp of lavender was a little too much. Next time I'll just include 1 1/2 tbsp. The smell of these cupcakes filled my whole house! It was delightful! The honey frosting was the perfect pairing for this mini cake and really complimented the lavender nicely.

After dinner we served this with a drizzle of honey on top and with a delicious tea made right here in SC. I talked last year about the Charleston Tea Plantation and how to naturally remove caffeine from tea. I highly recommend serving this cupcake with tea. It goes so well together. Our guest's seemed to enjoy the experience of after dinner tea and dessert and I do believe this recipe will be repeated every year when the lavender gets pruned.

Hummingbird Bundt Cake

Normally, I don't style the food that shows up on this blog. The photo's of the food here are taken shortly before we eat it. However, I've been trying to work on my photograph and I believe my photo's are getting better and better with each new post.

This hummingbird cake is one of the first things I've made and went out of my way to style. I definitely think the photo's reflect that.

Now to the cake! I had a wonderful assistant in making this cake. My friend, RC, who blogs over at Bonbons & Biscotti, came over and spent the day with me. We talked, drank wine, and made this glorious and very simple bundt cake. It was so much fun and something I hope we'll do again soon. RC, makes some delicious family recipes on her blog with a focus on baking. I highly recommend you check her out!

The Hummingbird cake is a southern cake with the first known recipe published in Southern Living. Being from the south I was shocked and appalled that I had not only never made this cake before but had also never tasted it! It wasn't until I read Sarah Addison Allen's book The Girl Who Chased the Moon that I even ran across the mention of this kind of cake. In the book, which is one of my favorites, Julia Winterson is a bakery owner who makes magical cakes! It's a great read, all of Allen's books are.

The cake is normally several layers with a cream cheese frosting in between each layer but I found this version on the Bake or Break blog. I love bundt cakes. They're just so simple to make and you don't have to worry about fussing over layers.

For me, the cake itself was very banana bread-like but much lighter and not as sweet as I was expecting. I believe that is because there just isn't as much icing on this version. Little chucks of pineapple are like finding the prize at the bottom of the cracker jack box! The frosting is sweet but compliments the cake and doesn't over power it. Pecan's in this cake are key and give you a really great crunch factor!

Overall I loved this cake. I normally prefer chocolate of some form in my cakes but this is a great summer-time snack or dessert. It would be excellent for a dinner party or cook-out. I also think it makes a great breakfast or coffee cake!

Picnic Menu - Italian Compressed Sandwich

For The Other Williams' birthday she requested a trip to Atlanta to visit the High Museum of Art's current exhibit "Picaso to Warhol". The weather couldn't have been more lovely for a picnic so I decided to surprise her with one. We were traveling a bit to get there so I needed something pretty sturdy and this menu did the trick!

I love fun food on picnic's and anything on a stick is fun! I skewered organic grapes onto a bamboo skewer. I also did a caprese salad on a stick by layering small mozzarella balls, grape tomatoes, and basil leaves onto a skewer. I brought along a small container of balsamic vinegar for our dipping pleasure.

The Italian compressed sandwich was amazing and burst with flavor from the pesto, meats, and smoky cheese! This sandwich should be made a day a head but 6-8 hours ahead would be fine also.

The picnic was a hit and the weather was gorgeous as we relaxed in Centennial Park while people watching. We hit the art museum will tummies filled with love! The exhibit was awesome and we made plans to return before summer's heat turned Atlanta into Hotlanta!

Homemade Oatmeal Cream Pies

I found the recipe for these little beauties while we were on our cleanse. It wasn't fair to find something so yummy to bake that was off limits. So just about as soon as we were done with the cleanse I went to work on these!

My mom used to pack Little Debbie into my lunch box as a kid. And my dad, who turns into The Cookie Monster (seriously!) at night, loved Oatmeal Cream Pies. So I've had some experience with the "real" thing. These however are by far much better!

Baked goods can not be left in my house because I have zero self control. So when I bake I normally send The Other Williams' co-workers a little goodie basket. It's a win-win. I get to bake and not eat it all and they get treats on occasion from The Williams Kitchen!

I made the full batch of cookies but only used half the dough. I am freezing the other half. I also only made half the frosting. This left us with not too many pies hanging around my house taunting me.

The cookies are really just delicious, not too sweet. The frosting is a different story, very sweet, but oh-so-good! Try it!

What was/is your favorite Little Debbie Snack Cake?

Dried Fruit & Nut Bites

Snacks are important!

These were pretty awesome while on our cleanse. We made these in week 1 because we thought we were going to be starving (which wasn't the case). They are such a delicious and healthy snack.

The plus to these while on the cleanse, or anytime really, is that they are pre-made and portable! These are great on-the-go snacks! Throw a couple in your purse, backpack or lunchbox! The nuts are packed with protein and the dried fruit has fiber, both things will help keep you full.

The serving size is 4 bites but that packs a whopping 376 calories. On the cleanse you need those calories, but if you're just looking for a healthy snack just pop 1-2 of these yummy bites for an under 200-calorie snack!

I didn't process the nuts long enough so mine are a little lumpy. Be sure to really process the nuts so the balls come together better. Or, if you like the crunch, keep a few that aren't processed as much to add in.

Chilled Cucumber Soup with Shrimp & Mini BLT

It's been getting just ridiculously hot recently and we found the perfect recipe to cool down with! Normally I'm not a big chilled soup person but this chilled cucumber soup  really hit the spot for me.

I love a good fresh summer cucumber. There is just something so clean and fresh about the favor in this little vegetable. Pair that with lemon and dill and wow!

We added a little agave to the recipe to balance out the tartness of the greek yogurt. And you want to use a good Greek yogurt. The shrimp on top was like icing on the cake and went beautifully with the soup.

We paired this lunchtime soup with a mini BLT. We used a potato roll (any dinner roll would be fine), thick cut bacon, fresh garden tomatoes, and arugula. I also prepared some dill mayo by using some of the dill and lemon juice leftover from the soup and mixing it into store bought mayo. It made the sammie a little extra special.

 

 I hope you'll try this one with your garden cucumbers. It's a delicious light, healthy, and filling lunch.

Scottish Oat Breakfast Muffins

The Other Williams loves these filling muffins for breakfast. I normally bake them in double batches and we freeze them. They are just PACKED with goodness and the flavor is really delicious.

There are a lot of ingredients in this one but that is what makes them so nutritious! I highly recommend getting your ingredients from the bulk section of your local health food store (like Whole Foods). This way you can get the exact amount you need for the recipe.

They aren't too sweet, which is why The Other Williams loves them and why they make a great breakfast. Hope you'll give these guys a try!

Smoky Hawian Pork Slider

As part of our New Years Eve sliders we came up with our own recipe for the pork slider. Burgers are such a great canvas to experiment with flavor combination so allow yourself some room in all these recipes to play around with what sounds good to you.

We wanted to try to get sweet, spicy, and salty in this burger and it worked out pretty fabulously. This recipe is for the sliders which were 1/8 of a pound each of meat, adjust the recipe up as needed.

Herbed Goat Cheese Cherry Tomato

This recipe is so easy yet it packs a huge flavor and presentational punch. Great for party's, football games, or just to munch on. We also grabbed some yummy peppers from the olive station and stuffed those with the same mixture.

Goat Cheese (softened)
Dried Thyme
Dried Basil
Cherry Tomatoes
Green onion or chives for topping


Cut the tops off the tomatoes and scoop out the seeds and center. Mix the goat cheese and herbs together. Pipe, with a piping bag or use a sandwich bag and cut the corner off, the goat cheese into the tomatoes. Top with green onion or chive and add the top back on.

Holiday Party Series: Swiss and Ham Bites

We've done this recipe several times and it's always a hit! Kids, adults, picky eaters all will love this one. We always come home with an empty tray.

Pastry Ingredients:

• 1 (17 1/4-oz) package frozen puff pastry sheets, thawed
• 1 egg, slightly beaten
• 1 tbsp water

Filling Ingredients:

• 1 cup (4oz) Swiss Cheese, shredded
• 1 cup deli ham (Black Forest) finely chopped
• 1/2 cup mayo
• 2 tsp dijon-style mustard
• 1/4 cup chopped green onions.

1. Heat oven 400 F. Unfold pastry sheets. Using a pastry cutter or knife, cut each sheet into 1 1/2-inch squares. Place on baking sheets.
2. In small bowl combine egg and water. Brush tops of pastry squares. Bake for 9-13 minutes or until pastry is golden brown. Cool Completely.
3. In medium bowl combine all filling ingredients. With a small serrated knife, split each square horizontally. Fill with about 1 tsp of filling mixture.

Makes 72 appetizers.

Holiday Party Series: Rosemary Roasted Cashews

These was a great little snack that we spread over the coffee tables for people to munch on as they sat and chatted. The rosemary is intense but really delicious!

Ingredients
* 1 1/4 pounds cashew nuts
* 2 tablespoons coarsely chopped fresh rosemary leaves
* 1/2 teaspoon cayenne
* 2 teaspoons dark brown sugar
* 2 teaspoons kosher salt
* 1 tablespoon melted butter

Directions

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 5-7 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Holiday Party Series: Pimento Cheese & Bacon Crostini

Kicking off our Holiday Party Series with this delicious and easy to prepare Pimento Cheese & Bacon Crostini's. They were a hit at our party this weekend. Just about everything can be prepped ahead of time and it's easy to assemble before a party. Enjoy!

TOTAL TIME: 30 MIN Plus 2 hr chilling
SERVINGS: Makes 3 cups or 40 crostini

Ingredients

1. 2 1/2 cups shredded extra-sharp white cheddar cheese
2. 2 1/2 cups shredded extra-sharp orange cheddar cheese
3. One 7-ounce jar pimientos, drained and finely chopped
4. 3/4 cup mayonnaise
5. 1/2 teaspoon freshly ground black pepper
6. 1/2 teaspoon garlic powder
7. Cayenne pepper
8. 40 slices baguette, toasted
9. 4 strips cooked bacon, crumbled

Directions

1. In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours.
2. Preheat the oven to 400° Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is melted and browned, about 2 minutes. Serve.


Make Ahead
The pimento cheese can be prepared through step 1 and refrigerated for up to 3 days.

Chocolate Banana Goodness

 

I found this video on youtube the other day and had to give it a try. They turned out delicious, messy, but delicious!

Rachel's Homemade Guac

This is a most beloved and favorite recipe in our house. While visiting some friends we got hooked on homemade guacamole. Now whenever we know we'll be watching TV or need some snackage we grab a few avocados at the store.

You can make a little or a lot of this recipe, its totally up to you. I pretty much just eye ball everything, tasting as I go but here are some guidelines and ingredients I use in mine.

If you're making it soon, be sure to choose an avocado that's very ripe. The softer the better, it should give a lot when you squeeze it. I love when avocados go on sale for a buck each. This is such a cheap and healthy snack when avocados are in season.

This normally makes plenty for two people

2 Ripe Avocados
1/2 tbsp lime juice
1/4 tsp salt
2 tsp garlic powder
1 tsp onion powder
2-3 Roma tomatoes, seeded and diced

I dice the avocado and put it in a bowl. Then mash it with a fork. I like mine a little chunky but not too chunky. Add the rest of the ingredients and stir to blend. We love serving them with Tostitos Scoops!

Feel free to take this basic recipe and run with it. If you want diced onion or minced garlic instead of the powders, go for it. Or if you want to add peppers or something to spice it up, do it. It's a very forgiving recipe and extremely easy to make!

Bruschetta Topping

In the past, we've bought bruschetta topping from the store and it's always amazing. We fell in love with bruschetta at a local restaurant when some friends ordered it as an appetizer to share. After having some really good toppings we decided it was time to whip up some of our own and we were surprised with how yummy it turned out! It didn't really compare to the restaurant's but it gave the store bought a BIG run for it's money. Paired with an anti-pasta tray and this was one beautiful Italian-style meal!

Wine Suggestion:
Cabernet Franc





Our topping was made up of home-canned tomatoes, anchovy paste, artichoke hearts, Italian seasoning, fresh basil, and some garlic. We warmed everything up in a pot on med heat then topped our toast with the topping, cheese, and basil. Just delicious!

We also froze the leftover in small canning jars and it was great thawed from the freezer and made a quick, delicious weekend lunch/dinner.

Healthy Snackage - Brain Food

A few months ago I made the decision to return to school and my classes started up in Jan. Since I both work and am going to school right now I needed some fuel. I needed some healthy alternatives to the vending machines. What I came up with is trail mix. It's portable, healthy, filling, and yummy! You can buy pre-made trail mix but I don't know why when you can create your own custom blend of yummies that you know you'll love.

Nuts, seeds, and dried fruit are super nutritious and completely delicious! We keep this stuff in the "snack cabinet" for quick grab and go snacks. I normally grab about a 1/4 cup and put it into a container or zip-top baggy. Then toss it into my book bag.

Here's my batch for this week.

Cashews
Almonds (super food)
Dried Cranberries (super food)
Dried Apples, chopped
Dried Prunes, chopped
Dried Apricots, chopped
Raisins
Pumpkin seeds

Easy to throw together a batch for the week! We buy the ingredients all separate so we only get exactly what we like and don't have to pick through to get to the good stuff. You can go to the bulk foods section of the health food stores and get just what you need for the week or grab up some bags and save the leftovers for next weeks batch.