Peppermint Brownies

I fell in love with these peppermint brownies about four years ago!  One of my best friend, Bekah, and I would always check for them at Whole Foods whenever we went.  It was our tradition to buy one and slowly eat it, savoring every bite.  (It was about $4 a brownie, so we had to make every bite last as LONG as possible!).

We talked many times about making these, but with everything going on and life getting in the way, we somehow never actually go around to it.

One evening this past week, it suddenly donned on me.  It was TIME for peppermint brownies!

I've only actually seen these with green frosting (with I LOVE!!!), but somehow that seemed more "mint" rather than "peppermint," so Bri confirmed my decision to go with the red (SHOCKING!!!  I know!).

I hope you enjoy these as much as we did.  If you're looking for something a little different for this holiday season that's a little different, then why not try this?

Enjoy!

Brownie Base

3/4 cup butter (1.5 sticks)
4 oz unsweetened chocolate
1 1/4 cups white sugar
3/4 cup flour
1/2 tsp vanilla
1/2 tsp salt
2 eggs

Preheat the oven to 325.

Over medium-low heat in a medium saucepan, combine the butter and unsweetened chocolate.  Allow both ingredients to melt completely, stirring occasionally to allow the two to come together.

Once fully melted, remove from heat.  Stir in the sugar, allowing it to melt a little.  Next, add in the three eggs, and mix completely to make sure their well incorporated.  Stirring constantly will also help to insure that the eggs don't accidentally cook if your chocolate mixture is still too hot.

Lastly, add in the vanilla, salt, and flour.  Mix just until combined.

Pour into either a 9x9 inch buttered pan or an 8x12 inch buttered pan.

Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.  If you don't over bake, the brownie layer will almost be like FUDGE (and AMAZING!!! - that might just be our personal preference, though).

Allow to cool and come to room temperature before continuing on to the next step.

Peppermint Butter Frosting

1/4 cup butter (room temperature)
1 1/4 cups powdered sugar
1 1/2 tsp peppermint extract
2 tbsp heavy cream
red or green food coloring (optional - color as desired)

In a stand mixer or with a hand mixer, combine all ingredients and whip until nice and smooth.

Once the brownies have cooled and come to room temperature, spread the peppermint frosting onto the brownies.  Place in the fridge for at least 30 minutes to allow the peppermint layer to harden.

 

Chocolate Ganache Topping

3/4 cup semisweet chocolate chips
2/3 cup heavy cream

In a small or medium saucepan, on very low heat, combine the two ingredients and allow to come together, stirring about every minute or so.  Once chocolate chips are melted and a smooth ganache is formed, remove from heat and allow to cool for about 10 minutes before pouring over the peppermint layer.

Allow to harden for at least 30 minutes (overnight is best) before cutting into.

Enjoy!

Hummus Wonton Poppers with Avocado Lime Chimichurri Sauce

It was after the premiere of my recent piano quintet that we all went out to a tapas restaurant and I was introduced to chimichurri sauce.  O-M-G!!!  I thought I had died and gone to HEAVEN!!  I wanted to start dipping topping everything with it and dipping bread in it.  (Okay... along with the romesco sauce Sophie had with her meatballs).

So... I found a new love and appreciation for tapas.  Once again, I had a "hem-ha" first experience at a tapas bar.  It wasn't bad, but I certainly wasn't blown away.  These flavors totally changed my mind!

Thanks to my awesome friend Chloe for suggesting tapas that night and introducing my to this new world of flavors!  <3

The next day?  Well, let's say that Chloe and I went on a food making FRENZY!  We made two different types of wontons and both the chimichurri and romesco sauces.  We ate to our hearts content.

It had been too long...  I needed more of that sauce.  So... here we go.  Here's our SLIGHT adjustment to the recipe.  I won two "meatatarians" over with a (surprisingly totally) vegan meal.  :)  (Hadn't even thought about that until right now!)

Hummus Wonton Poppers

1 package wonton wrapper (50 count)
16 oz hummus (I used Trader Joe's Cilantro Jalapeno Hummus)

You'll need a little water to help seal these pouches.  In the center of a wrapper, place a scant tablespoon hummus in the center.  Wet the sides of the pouch and bring together the sides, sealing them with your fingers.

In a skillet, heat about 2 tablespoons oil on medium heat.  Once ready, place wontons into the skillet and cook on each side for about 3 minutes or until golden brown.

Remove from the skillet and, if desired, allow to drain on paper towels to remove the extra oil

Got a lot of people and want these as finger food for a party?  Double the recipe!

Avocado Lime Chimichurri Sauce

3 medium avocados
1 bunch cilantro
1 bunch Italian parsley
2 roasted poblano peppers
1 small red onion (about 1/2 cup)
4-5 cloves garlic
1 tsp salt
1/2 cup lime juice (about 4 limes)
3/4 cup olive oil
1/4 cup water

In a blender, combine all of the ingredients and blend.  Base texture on your preference.  We blended it so it was nice and creamy.  If you like a little texture, just don't blend it as long.  It's that simple!

This makes a WHOOOOLE lot of sauce, so you'd better be prepared to use it as a topping for other dishes.  You could make some tacos, grill a nice steak, or top chicken breasts and a side of rice with the leftovers.  (You'll see the leftovers used on our Jamaican Jerk Chicken Tacos!).

If you don't think you'll be able to use that much, just cut the recipe in half.

Chocolate Zucchini Muffins

Like muffins?  Like chocolate?  Like zucchini?

Well... even if you said no to the last one, I don't think you'll even NOTICE the green vegetable hiding in this gem.

So - here's variation no. 2 on zucchini.  :)

I guess I don't have too much to say, well, except that here are some pictures of one of my new BIRTHDAY DISHES!!!  Woohoo!!  (Thanks to my mommy - - - Anthro shopping spree!!!!).  Plan on seeing a few new dishes (no pun intended...) in the coming weeks/months sporting some new dinnerware.

Chocolate Zucchini Muffins

3 cups grated zucchini
2 1/3 cups flour
2/3 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 cup butter or oil
1 1/3 cup brown sugar
1/3 cup white sugar
2 tsp vanilla
4 eggs
1/2 cup milk
1 tsp cinnamon
1/2 tsp allspice
1 1/2 cups chocolate chips

Preheat oven to 350.  (or for two loaves of bread, grease a 9x5x3 loaf pan and set aside until ready to use).

In a mixer, combine the butter or oil and sugars together and beat until fluffy.  On medium speed, add the eggs one by one.  Next, combine the grated zucchini, vanilla, milk, cinnamon, and allspice with the wet ingredients and blend just until combined.  In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.  Turning off the stand mixer, add the dry ingredients to the wet and beat just until combined.  Turn off the mixer, add in the chocolate chips, mix once more, for about 10 seconds.

Pour the batter evenly into the muffin pans or the two loaf pans.

Bake muffins for 14-17 minutes, or until a toothpick inserted comes out clean and they "bounce back" with a light touch.  Bake loaves for 40-50 minutes, or again, until done (toothpick test).

Allow to cool for about 10 minutes before removing from the baking pans.

Zucchini Bread

I honestly can't remember when I came-up with this recipe or even what recipes I combined to come-up with this combination.  All I know is, I feel in love with this zucchini bread recipe a LONG time ago!  :)

There are a few "unusual" ingredients in this recipe, but don't let them put you off before you try it!  Also, it looks like QUITE a bit of poppyseeds, but they're really nicely balanced with everything else once the bread is baked.

The crystalized ginger helps give this bread a nice "zing" and twist while adding a uniquely "Fall-like" flavor.

Sit down with a nice hot cup of tea, a cold glass of milk (like you see in the picture in one of my new SWEET glasses!), or grab a slice as you run out the door!

Zucchini Bread

3 cups grated zucchini
2 tbsp vanilla
1/3 cup milk
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp curry
1/2 tsp ginger
1/2 tsp salt
3 cups flour
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
zest of one orange
3/4 cup walnuts (chopped)
1/4 cup poppyseeds
1/4 cup crystalized ginger
1/2 cup butter (melted)
3 eggs

Preheat the oven to 350.

In a bowl, combine the grated zucchini, vanilla, milk, cinnamon, nutmeg, cloves, curry, ginger powder, and the first 1/2 teaspoon salt and let sit.

Combine the flour, baking soda, baking powder, and the second 1/2 teaspoon salt in a separate bowl and whisk to blend together.

In a stand mixer, combine the butter and sugar together and beat until light and fluffy.  Next, add in the eggs and mix well.  Add the zest of the orange, walnuts, poppyseeds, and crystalized ginger to the mixer and stir just until incorporated.  Next, add the wet zucchini mixture in and mix for about 30 seconds.  Lastly, add the flour mixture and stir in just until the flour in incorporated into the wet mixture.

Butter and flour two 8"x4"x2.5" loaf pans (or line two muffin tins with 24 paper liners).  Divide the batter evenly between the two loaf pans.  Bake loaf pans for 35-45 minutes, or until a toothpick inserted into the center comes out clean.  For muffins, bake for about 14-18 minutes checking the centers also with a toothpick.

Let cool for about 10 minutes before removing the bread from the pans.

Pear Pork Chops

This... was... divine.  Okay?

I don't want to be arrogant... (so please forgive me if it comes across that way).

Excellent!  Now that we have established that...  Let's move on.

I remember when the thought of a pork chop TERRIFIED me.  I'm pretty sure it stems from my mother's fear - that is, having been served a number of poorly prepared chops at one point in her life.  I think her fear tainted me for a while.  So, somehow, I have moved on and am now perfectly happy with consuming some pork here and there.

Probably four years back or so, while at CIM, a friend and fellow composer and I whipped up a tasty dinner of pear pork chops.  Seeing as I hadn't had it since then, and since I remember it being rather delicious, I decided it was time to make it again.  I don't remember exactly what recipe we used, but I do remember some slight variations.  This, however, was no letdown.

Pear Pork Chops
3 pork chops (about 3/4" thick)
1 tsp fresh chopped rosemary
3 cloves crushed garlic
1 tsp salt
1/2 tsp pepper
1/2 cup sherry
2 bartlet pears
1 tbsp brown sugar
2 tbsp olive oil

In a small bowl, combine the rosemary, crushed garlic, salt, and pepper.  Rub equal parts of both sides of each pork chop.  Let the pork sit while the skillet heats and you slice the pears into 1/8" thick slices.

Heat skillet on medium-high heat.  Add olive oil and allow to heat.  Place pork in the skillet and allow to sear and cook for 5-6 minutes, turn pork, and repeat.  Check the internal temperature with a food thermometer.  (Note!  The USDA has changed the safe internal temperature for pork from 160 down to 145).

Remove the pork chops from the skillet and set aside.  Very carefully, put the sherry in the hot skillet to allow the alcohol to burn off (enjoy the nice sizzle and display when you do it, though).  After about 30 seconds, turn the heat down to medium heat, add pears, a dash of salt, and brown sugar to the skillet.  Allow to reduce and saute for roughly 10 minutes.

Place the pork back into the skillet and allow to reheat on both sides and absorb some of the sauce for about 90 seconds on both sides.  Remove from heat, place pork on serving platter, top with the sauteed pears, and serve.

Pumpkin Pancakes

Pancakes are one of those comfort foods that are delicious no matter what time of day or what time of year you eat them.  (Especially when they're sweetened perfectly with pure, real maple syrup!)  I'm not sure why, but I remember when I was a little kid and couldn't stand eating breakfast.  That's certainly not the case anymore.  :)

It was so much fun to finally make dinner with Nicholas again.  With our schedules, life, and being so exhausted, it has been almost impossible since we've moved here.  He requested pancakes, so I thought, why not make them appropriate for this season?  I think these would be fun for any fall morning, for Halloween next week, or even for a Thanksgiving breakfast or brunch.

Want a fun variation on this?  Add some chopped walnuts, dried cranberries, or add some chocolate chips!  (Why not go all out then and top it with that delicious chocolate hazelnut spread we all love?)

Warm-up with some pumpkin pancakes, hot chocolate or coffee, and enjoy a wet day inside.  :)

Pumpkin Pancakes

2 cups flour
1/4 cup brown sugar
1 tbsp baking powder
1 teas cinnamon
1/4 teas nutmeg
1/4 teas cloves
1/4 teas allspice
1/2 teas salt
1 teas vanilla
1 cup pumpkin
3 eggs
1/2 cup oil
2/3 cup milk

In a separate bowl, add the flour, sugar, baking powder, cinnamon, nutmeg, cloves, allspice, and salt together.  Whisk and set aside.

In a large bowl or stand mixer, whisk the eggs on medium-high for 2-3 minutes.  Turn off the mixer and add in the milk and oil and mix again on medium for about 30 seconds.  Add in the pumpkin and vanilla and mix on low for about 10 seconds.  Lastly, pour in the dry mixture into the wet and mix just until combined, careful to not over beat the batter.

Heat a skillet, griddle, or cast iron on medium or medium-low heat (I found that the "4" dial on a scale of "10" was great for our stove and the cast iron).  Melt butter and allow to coat the entire base of the cooking surface.  Pour a 1/4 cup of batter onto the heated skillet (I like using the measuring cup for consistency).  Cook each side for 2-3 minutes or until lightly browned and stable.

Top with powdered sugar, maple syrup, heavy cream, whipped cream... oh, the delicious toppings are endless!

Orange Honey Butternut Squash

 Lately I have found myself purchasing a lot of butternut squashes - or at least more than I typically do during this season.  I guess I have found a new love for them!  In fact, there's one sitting in the kitchen right now waiting to be used.  Now... just to find the TIME to do something with it!

Amazing that I actually found time to post this even!  Life has been SO crazy lately and school has begun to take over my life!  So... I shall keep this brief!

This recipe was a rather successful experiment.  I think it would be a great side to a savory pork dish, a cinnamon scented chicken dish, or just as a snack and we indulged in here.  Let your imagination run wild!

Orange Honey Butternut Squash

1 large butternut squash
6 tbsp butter
salt
1 cup milk
zest of one large orange
juice of orange
1/4 cup honey

Preheat oven to 350.

Cut butternut squash in two and remove seeds.  (Save if you want to roast the seeds later for a crunchy snack!).  Puncture the inside of the squash with a fork 10-15 times in both sides.  Put 1 tbsp butter in the center of each half and season lightly with salt.

Bake for 50-70 minutes or until nice and tender.

Allow squash to cool enough to handle.  Remove the squash from the skins and place into a food processor or blender.  Add the remaining 4 tbsp butter and milk and blend the squash until smooth.  Next add the zest, orange juice, and honey to the mixture and blend again until well mixed.  You may find that you need to add a little extra milk if you find it too thick.  Judge the thickness to your own preference (you may even want to add a little extra butter if you desire!).

Serve!a

Pasta with Vodka Sauce

I can't say I had ever had Vodka Sauce until making this.  I know so many people who love this on pasta (one of my best friends, Emma - I'm pretty sure that's about ALL she ate her junior year at school, unless we were making food together that is).

In any case, Alan and I (the cellist in Nicholas' quartet) had been talking about getting together and making pasta and vodka sauce for a number of months.  It finally came the time.  I just had to try this!

I looked up a couple of recipes and made a HUGE pot of this for over ten people!  I'm posting a recipe that still makes a decent amount, but not nearly as much (basically a half recipe).

If you've never tried this, you might want to give it a try!  :)  Is it time to try something new?

Vodka Sauce

1/2 cup olive oil
1 medium-large onion
3 - 4 cloves garlic (crushed or minced)
32 oz crushed tomatoes
8 oz tomato paste
6 - 8 large fresh basil leaves
1/2 - 1 tsp red pepper flakes (less if you don't like at much heat)
salt and pepper to taste
3/4 cup vodka
3/4 cup heavy cream
1/2 cup grated Parmesan

In a large skillet or saucepan, turn on to medium heat and add olive oil.  Once oil has heated, add in the garlic and red pepper flakes and saute for about 30 seconds, then add onions, seasoning with salt and pepper, stirring occasionally.  Cook onions until they are tender and translucent, about 8-10 minutes.  Once cooked down, add in the tomato paste and stir into onions, then adding the crushed tomatoes and fresh basil.  Cook sauce for another 5-10 minutes, continuing to stir every few minutes.

In a large blender or food processor, puree the sauce until it is nice and smooth.  Careful blending a hot liquid...!

Return the red sauce to the saucepan or skillet and turn down to medium-low heat, stirring occasionally.  Add the vodka to the sauce and allow to cook out for about 30 minutes.

In a large pot, bring water to a boil and prepare noodles as directed.

Turn heat down to simmer, add in heavy cream and grated Parmesan, stirring until well combined.  Taste now to see if more salt or pepper is needed and add as necessary.  Allow to simmer until serving.  Dish over fettuchine, penne, or whatever noodle you desire!

Apple Blueberry Crisp

Fall is "all about" apples, harvest, cider, cinnamon....!  To combine the end of summer with the best of Fall, here's a simple dessert to end any meal.

This was a simple solution to use the rest of the blueberries we had sitting around from the french toast a few posts back.  This time, I had the great pleasure of having Michael serve as my sous chef and help with all the dirty work involved in cooking!  :)  Oh, and it's always great to have another mouth to feed my desserts to!

As school gets more and more busy and deadlines continue to pile-up... hopefully I'll be able to keep up-to-date on this.  I'm also plotting a name change for the blog and total make-over.  Any ideas?

Apple Blueberry Crisp

1 cup butter
3 large granny smith, or other tart apples, thinly sliced
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
3/4 cup fresh blueberries
1 1/4 cups brown sugar
1 cup flour
1 1/2 cups oats
1/2 tsp salt
1 tsp vanilla

Preheat the oven to 350.

Heat a large skillet over medium-high heat with 1/4 cup butter.  Once butter is melted, toss in the apples and a 1/4 cup brown sugar and saute until the apples begin to cook down, about 7-9 minutes.  You could also sweeten with maple syrup, honey, or agave for a twist!  Once apples begin to get a little tender and brown slightly, toss in the cinnamon, cloves, and cardamom and continue to cook for another 2-3 minutes.  Add in the blueberries and saute for another 2-3 minutes and remove from heat.  Set aside.

In a separate bowl, combine the remaining 3/4 cup butter (melted) and the remaining 1 cup brown sugar and combine until light and fluffy.  Add in vanilla, salt, flour, and oats and combine to create crumbles.

In a tart or pie dish, spread the sauteed apples and blueberries in an even layer. Top with the crumbled oat mixture and bake for 20-25 minutes, or until top begins to lightly brown.

Let cool for about 15 minutes before serving.  Top with whipped cream, ice cream, drizzle with heavy cream, or just eat!

Pumpkin (Pie) Spice Latte

Happy Fall!!!  I know that I made a post JUST yesterday, but I thought that since it's officially Fall, I needed to post something that is very fall-like.

I know that some places in the country are still rather warm and others quickly getting cold, but before long, I have a feeling we'll be covered in a light dusting of white.  Once that happens - there's NO good excuse for me to not drink a warm beverage.  And what might one of those be...?

Pumpkin Spice!!!  I have to admit.  I have a SLIGHT addiction (not only to this drink, but also to Starbucks...).  I'm so thankful to have a friend in Bri who can relate!  It's a GOOD thing that we have our own espresso machine so I can make lattes here any time I want to.  :)  You know, since those "small" beverages can start to add-up quickly if you're not careful enough. (Yikes!)

So... of course I'll still "accidentally" fall into the "trap" and buy one every once and a while, but for the sake of a budget, here's my easy solution!  (I don't think this recipe will jeopardize Starbucks in any way).  :)

Pumpkin (Pie) Spice Latte

2 cups milk
1/2 cup pumpkin puree
1/4 tsp cinnamon (depending on preference) plus more for sprinkling (if desired)
1/8 tsp ground cloves
1/8 tsp nutmeg
1 - 2 tbsp sugar (depends on preference - more even if you'd like!)
1 tbsp vanilla
2 - 4 shots espresso or 1/4 - 1/2 cup French press or drip coffee (how much coffee do you want?)
whipped cream

In a saucepan, combine the milk, pumpkin puree, spices, sugar, and vanilla.  Heat on medium-low, careful to not scorch the milk.  You might also want to whisk the ingredients to keep the spices incorporated.

Prepare espresso or coffee as desired.  Once pumpkin mixture is warmed to desired temperature, probably 150-180, divide into two large mugs, pour in coffee, and top with whipped cream and extra cinnamon.  Lastly, sit down with your favorite person or an old (or new) friend and catch-up!

Happy Solstice!!!

Grilled Mozzarella and Red Pepper Paninis

These paninis are rather sentimental to me.  :)  They always make me think of my mother.  In a past post or two I mentioned the grocery store back home that my mom and I love going to.  Well, here's another post inspired by that grocery store.  Every time I'm home, my mom and I always have to split one of these.

I have to say - I find these rather addicting...!

Grilled Mozzarella and Red Pepper Paninis

4 ciabatta rolls
8-12 basil leaves
2-3 medium tomatoes (thinly sliced)
sliced roasted red pepper (thin strips)
8 oz fresh mozzarella (sliced to about 1/4" rounds)
olive oil, butter, or basil butter
salt & pepper

We have a cast iron panini grill, but a panini press works just as well!  (Honestly - the first time I made these for my awesome old roommate, Lynsey, for her birthday, we didn't have anything will "grill making marks."  I fashioned the largest pan with a smaller pot inside of it so I'd have a "lid" on top to help "press" the panini.  See?  Whatever works!).  Heat the cast iron or panini press.  Add a little butter or olive oil if necessary.

Slice the ciabatta rolls in half.  Spread butter, basil butter, or brush olive oil on the insides of both the top and bottom pieces.

Layer the mozzarella, roasted red pepper, tomato slices, and 2-3 basil leaves in each roll.

Place the paninis on the grill and grill each side for about 3-4 minutes, or until nice grill marks are made and the mozzarella begins to melt.

Remove from grill, let sit for a minute or two, then slice in half and serve.

Roasted Red Peppers

as many peppers as you'd like!
olive oil
salt
garlic (optional)

There are a few methods for doing this...

If you have a gas stove-top, turn burner on high and place the peppers on the flame.  Watch carefully and rotate frequently as to not TOTALLY char your pepper.  If you don't have a gas stove, like we don't, then here's an easy solution!  Turn your oven on to broil.  The method is quite similar.  Make sure your top right is as high as it can go.  Rotate the pepper every 60-90 seconds or so.  You might find that it needs a little more time on each side.

Don't be scarred to have some dark, black marks.  That's all in the roasting process!  :)

Once roasted, place the peppers into a bowl, cover tightly, and allow the peppers to cool.

Carefully remove the roasted skins.  Don't get rid of any of the juices left from the peppers in the bowl!

Slice the peppers and place back into the bowl.  Drizzle with olive oil and season with salt and garlic as desired.

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

I have been having this TERRIBLE problem the last few days - okay, maybe weeks.  I'll be honest.  All I want to do is BAKE and eat sugar!!!  That could mean any number of things I guess.  If I didn't have been self-restrain, I'd be up in the kitchen right now and now down here on the couch typing this... (And now I have been wasting my time trying to figure out why this won't align appropriately...  It's making all this extra space!)

I first made this cake probably six or so years ago.  A family friend of ours, who happens to LOVE chocolate and HATE coffee, said this was the best chocolate cake she'd ever had!  That means a LOT coming from her.  :)  My mom and I couldn't help laugh hysterically once she was gone.  To this day, she has NO idea about this "little secret" of ours.  

This recipe comes from Jan Karon's Mitford Cookbook.  It was originally called Lew Boyd's Chocolate Cake.  Of course, a few, small, minor adjustments have been made to the recipe.  I also used a different frosting than she calls for in the original recipe.  The other one is QUITE delicious and richly chocolatey, but the request was for a chocolate cake with cream cheese frosting.  I can't argue with cream cheese...!

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

1 1/2 cups cake flour

1 cup espresso

1/2 cup unsweetened cocoa powder

2 cups sugar

1/2 tsp salt

3/4 tsp baking soda

1/2 cup oil

2 large eggs (room temperature)

1/2 cup sour cream

2 tsp vanilla extract

Preheat oven to 325.

Butter and flour two 8" or 9" round baking pans.  Set aside.

In a bowl, combine cocoa powder and espresso, stirring constantly, until the powder has dissolved and a nice paste is created.  Let cool.  Whisk in the eggs, sour cream, and vanilla until well combined.

In a stand mixer or large bowl, combine the sugar, flour, salt, and baking soda.  Mix until the ingredients are incorporated.

In thirds, stir in the wet ingredients, taking care to make sure the wet and dry have been well blended.   Pour the batter evenly between the two pans.  Rap each pan to remove any excess air-bubbles.  Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10-15 minutes before removing from the cake pans and setting on a cooling wrack.

Cream Cheese Frosting (version 2 of mine...)

16 oz cream cheese (room temperature)

3-4 cups powdered sugar

1 tsp vanilla

With a beater, cream the cream cheese until smooth.  Add the vanilla and slowly add the powdered sugar until desired texture is created.  (I guess it's just a science!  I have to slowly add the powdered sugar until I find the consistency I'm looking for).

Frost the cake... throw some sliced strawberries on top... Eat!!!

Oven Steak with Basil Butter

I have to say that originally, I hadn't purchased a large quantity of basil for this purpose.  Also, I can't credit the idea to myself, as it really was my mother who came up with the genius idea!  And you know what?!  It WAS genius!  I am now addicted...  I'm not sure I'll be able to see plain butter (in MOST savory contexts) in the same light again.  (Baking?  That's another ballpark!).

So, with some family, this feast commenced!  Documenting this epic event?  Well... my camera?  MIA.  The NICE camera?  Currently with Nicholas in... a foreign country...  All that to say, MUCH thanks to Bri for letting me use her iPhone for this meal and the chocolate cake (next post?).  :)  THANKS, Bri!!!

This steak recipe, or one VERY similar to it, came about in Aspen two summers back with my brother-in-law Stephen and our AWESOME friend, Doug.  Let's just say there wasn't ONE bite left that night and we were all SO stuffed that we couldn't move for a couple hours.

It was about TIME to bring back this recipe!

Oven Steak

1 large steak (about 1.25-2 lbs - also, use a NICE, FATTY cut!  It'll make it SO much more tender)
salt
pepper
Worchestershire Sauce (A MUST!)

Pre-heat your oven to 325.

Heat a "lined" cast iron skillet on medium-high heat.  By lined, I mean it's "grated" and can make sear marks - ours is great for this AND for making paninis!!  (Hmmm... that gives me an idea for this week!).  :)

Salt and pepper, generously, both sides of your steak.  One your skillet has heated, place your steak into the skillet and allow to sear.  Toss in about 1-2 tbsp Worcestershire Sauce.  The cast iron will really SIZZLE at this moment and beautifully add a nice brown to the steak.  After 45-60 seconds, check the steak for nice grill marks.  If you have a nice browning and coloring, flip the steak over and repeat.

Once both sides of the steak are nicely seared, grab the skillet with a pot-holder and place in the oven.  Allow to cook for 15-20 minutes.  If you're really conscious and don't like a rare steak, use a meat thermometer to check the internal temperature.  If you like a rare steak, I would suggest about 12 minutes.  20 minutes gets a nicely done steak with no apparent pink, but isn't charred!  :)

Allow the steak to sit for about 5-10 minutes before cutting into.  If you're really specific about things, cut against the grain.  :)

Top with Basil Butter and drizzle the excess drippings/sauce from the cast iron!!!

Basil Butter

1 cup butter (2 sticks - best if still somewhat chill and not room temp)
5-6 oz fresh basil (EVEN more, if you'd like - no stems - leaves only)
3-5 cloves fresh garlic
salt

In a food processor, or blender, combine butter and garlic (add cloves depending on how strong of a garlic essence you enjoy) and beat/blend until the garlic is chopped and no large chunks remain.  Add basil, seasoning with some salt.  Blend again until the basil is fully incorporated and smooth.  Test to see if more salt is needed and add as necessary.

We enjoyed this on a nice loaf of ciabatta bread as well!  NOT a bad choice, if I say so myself...  :)

Blueberry Almond French Toast

French toast is one of those "comfort foods" that I feel can be eaten at any time of the day... and at any point in the year.  So, why not eat it for dinner?!

I must be honest...  I used to DESPISE the idea of breakfast for dinner.  Something inside of me has changed.  For me personally, this meal would go OH-SO-WELL with some maple sausage, and I could highly recommend that combination for anyone who loves salty meat with sweet breakfast foods.  I just happened to make this for two bacon lovers.  :) 

Compliment this with some fresh cut fruit, eggs, meat, or even a nice fruit smoothie!  Happy breakfast!  (OR dinner!!!)

Blueberry Almond French Toast
1 loaf challah bread
5 eggs
1 1/2 cups milk (or buttermilk)
1 tsp almond extract
1/2 tsp vanilla extract

Heat skillet on medium heat with about 1 tbls butter.

In a large bowl, whiracact and vanilla extsk together the eggs, milk, almond extracts.  Slice challah bread into 1" slices.  Soak both sides of the toast in the egg mixture for about 20-30 seconds.  Place soaked bread into skillet and cook until lightly browned, about 2-4 minutes, before flipping and browning the other side.

Remove from skillet.  Top with fresh blueberries, slivered almonds, whipped cream, maple syrup... whatever sounds delightful to your taste buds!!

Orange Ricotta Pound Cake

Wow!  School has already started and is in full swing... and time is flying!  I hope I can actually find time to cook, post, and get back into this, now that I actually have my own kitchen again.  :)

While unpacking mounds of boxes, organizing everything, and finding all the missing furniture we needed to set-up our new place, my craving for pound cake grew larger and larger.  I had it ALL planned out in my head!  The first night in our new place I was going to make this recipe as soon as we were done eating dinner.  Let's just say that didn't happen...  Good 'ol Irene got in the way, which knocked out our power.  All that matters is that in the end, I got to make my pound cake.  And by golly, here it is!!!

This recipe is just EVER so slightly adjusted from the Giada recipe I have in one of her cookbooks.  I have to say that the small adjustment I made didn't have any negative effect on the recipe.  Try this citrus spin on the traditional pound cake.  :)

Orange Ricotta Pound Cake

1 1/2 cups cake flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter (room temp)
1 1/2 cups ricotta
1 1/2 cups sugar
3 eggs
1 tsp vanilla
1 1/2 tsp almond extract
zest of one large orange

Preheat the oven to 350.

Grease a 9x5x3 loaf pan and set aside until needed.

In a bowl or stand mixer, cream butter, ricotta, and sugar together until light and fluffy (this will take a few minutes).  One by one, add the eggs while still mixing.  Next add the vanilla, almond extract, and zest to the batter.

In a separate bowl, combine the flour, baking powder, and salt and stir together.

Slowly pour the flour mixture into the wet ingredients just until combined, careful not to over beat the batter.

Pour the batter into the loaf pan and bake for 45-55 minutes, or until light golden brown and a toothpick inserted comes out clean.  Let stand for about 10 minutes and remove from pan and allow to cool completely.

Serve with whipped cream, orange slices, or whatever you like.  It can stand alone just fine as well if you'd prefer.  :)  I really don't think you can go wrong with a homemade pound cake!

Nerd Ice Cream

It's almost unbelievable to me that an entire month has passed since I last posted.  Then again, life has been NUTS '"round these parts" and some days, getting anything done is a task in and of itself!

A while back (aka... while we were still in the great state of Texas - when I still had access to my amazing Kitchen Aid and ice cream maker attachment...) I made a number of different ice cream recipes.  I thought August would be a great time to whip those out, seeing as this is the perfect weather for a cold treat.  :)

I know I promised (a month ago...) that I would next post the sequel to the Grilled Kebabs, but alas, those pictures are currently trapped on my camera until the cord is found (amongst thousands of boxes)... so... here we go!  I nice, cool dessert for a hot summer night!  OH.. and I have been brainstorming a new name for the blog, as we'll be living in a new apartment.  Only seems fitting!

Nerd Ice Cream
1/2 cup sugar
1 cup milk
2 cups heavy cream
pinch of salt
vanilla extract (about 2 tsp)
1 large box of nerds (or 3-4 small boxes)

Mix sugar and milk in saucepan over medium-low heat until sugar is dissolved.  Take off heat and add in salt and vanilla.  Let cool completely and then add in heavy cream.

Transfer the mixture to an ice cream maker, following the manufacture's instructions.  Once ice cream is almost done mixing, pour the Nerds in and let mix for another minute or two.  Remove ice cream from the ice cream maker, place into either your freezing container or another bowl.

Let sit for at least six hours to harden.

Grilled Kabobs

On the Fourth of July, what is more traditional than firing up the grill and throwing some dogs or burgers on, serving up some potato salad, and some watermelon?  Why not some kabobs?!

This is one of the simplest, yet most delicious, meals I made while I was home.  It was accompanied by grilled broccoli, grilled pitas, and homemade hummus (next post!) and was probably the most savory meal we ate, despite there being no meat.  Adding meat is so simple and doesn't require any extra preparation.  Tailor them to whatever preferences you have and dive in!  :)  This is a perfect side or main course for any summer evening or BBQ picnic.

Happy Fourth of July!!!

Kabobs
1 red pepper (cut into 3/4"-1" pieces)
1 orange pepper (cut into 3/4"-1" pieces)
2 zucchini (cut into 1/4" rounds)
1 red onion (sliced into about 1" pieces)
8 oz mushrooms
meat of choice (if desired - or more veggies if you'd like!)
kabob skewers

Marinade
juice of two lemons
1/4 cup olive oil
1 tbs balsamic vinegar
3 - 4 sprigs fresh rosemary
3 - 4 cloves crushed garlic
salt & pepper

Toss everything into a large bowl or ziplock back and marinade for a least two hours.  This is great to make the night before or even in the morning.  The flavor is really enhanced the longer it sits for.

If using wooden skewers, place in water and soak for 20 minutes.  Alternate veggies and meat on skewers.  Place kabobs on grill and cook for about 6-8 minutes per side, flipping once, or until meat is tender, cooked through, and those nice grill marks start to appear.  The best veggie to check is an onion - you'll know the rest of the veggies are done when they are.

Remove from grill and serve!

Parmesan Garlic Popcorn

I might have mentioned this is another post or two.  Or maybe not...  Nicholas LOVES popcorn!  When it comes down to things, we often have a tendency to have our biases - Nicholas loves salt, I love sweet.  That can sometimes make it a tad difficult to make a decision when it comes to making a snack, dessert, going out, etc, but we can always come to a happy decision in the end.

As this is quite obviously a salt "oriented" food, it's quite fitting that two of Nicholas' other favorite foods are incorporated - cheese and garlic!  :)  Nicholas is quite fond of the Parmesan Garlic chips, which might have to be the main inspiration for this snack.

Here's an easy way to put a spin on your next batch of homemade popcorn!

Parmesan Garlic Popcorn

1/4 cup oil (a little less if you'd like - but don't use olive oil! - only canola or vegetable)
rough 3/4 cup kernels
4 tbs butter
3-4 cloves garlic (crushed)
1/8-1/4 cup thinly grated Parmesan
salt (to taste)

(You can use either a popcorn machine or the stove-top method).  For the stove-top...  In a large kettle, combine oil and kernels on medium-high heat.  Cover pot with lid and allow to start popping!  Once you hear the kernels, keep a close eye on the popcorn so it doesn't start to burn.  You may want to shake the pot around some to keep the kernels at the bottom from burning and to allow the un-popped kernels to make their way back down to the bottom.  Once most of the popping has died down, remove from heat.

Pour popcorn into a large bowl and set aside.

In a small skillet, melt butter over low or medium heat.  Add the minced garlic into the butter and allow to saute for 10-15 minutes.  You may want to start this before the popcorn and leave it on simmer while you make the popcorn.

Toss butter and grated Parmesan onto popcorn and stir.  Taste and add any salt if necessary, tossing again.

Last step?  Sit down, put on a good movie, and chow down!

Lemon Poppyseed Bread

I have always loved the crunch of a poppyseed in a sweet bread or on a fresh, warm bagel with rich cream cheese.  However, I have never been a fan of all the little black spots that you find stuck in your teeth.  Despite that, it has never deterred me from either eating or baking anything with poppyseeds!  In fact, I often crave them, especially almond poppyseed.

Well, as you can probably read, this is not an almond poppyseed recipe.  It seems so much more appropriate to use lemons, as it is June, however, I really don't think it matters what time of the year it is.  Eat it if you love it!

The recipe you'll find below is adapted from Joy of Baking.  (Funnily enough - I as I was looking for recipes to compare, I found one that had the words "adapted from Joy of Baking" that upon comparing the two recipes, was an exact replica.  I honestly can't even remember what the site was, which is for the best, but all that to say...  I promise, I DID in fact adapt this and it is not a 100% replication!  If you've read enough of my previous posts, you know I always have to tweak something).  :D

Lemon Poppyseed Bread

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp salt
3 tbs poppyseeds
zest of one large lemon
2/3 cup butter (softened)
1 tsp lemon juice + milk to equal 1/2 cup
3 eggs
2 tsp vanilla

Preheat oven to 350.

Butter and flour one loaf pan.  Set aside until ready to use.

In a bowl, combine lemon juice with remaining milk, vanilla, and the eggs together.  Whisk lightly to combine.

In a stand mixer combine the flour, sugar, baking powder, salt, poppyseeds, and lemon zest.  Add in the butter and beat on low to combine, creating small clumps.  Add the first half of the egg/milk mixture, beating on low.  If necessary and the dough is not coming together, stop the mixer and scrap down the sides.  Add the second half of the mixture and combine on low until well mixed.  Pour batter into the loaf pan and bake for 40-50 minutes, or until golden brown and a toothpick inserted comes out clean (with just a few crumbs!).

Remove from oven and allow to cool for 10 minutes before removing from the pan.  Drizzle with "frosting" is desired.

Lemon Drizzle

remaining lemon juice from zested lemons
powdered sugar or granulated sugar

This really is a "free for all."  If you like it sweet, use more sugar.  If you desire a nice tart topping, then use less of the sugar!  :)

On low heat, combine sugar and lemon juice into a saucepan and heat until sugar dissolves.  Pour over bread and let set for about 10 more minutes.  If you decide to use more sugar and get a thick frosting, you may want to wait until it hardens.

Orange Cashew Salad with Orange Agave Dressing

Summer is here!  Well, in most of the Northern Hemisphere at least... Citrus fruits and berries are fresh and in season, so why not use them?!

There is something so light, refreshing, and perfect about adding these fruits to a salad, a main dish, or as the center of a delicious dessert.

As my mommy and I were eating this salad, we were talking about how perfect it would be for a girl's lunch-in with a sweet quick bread and some cheese and crackers!  Or maybe just a nice slice of warm sourdough or french bread with butter.

Orange Agave Dressing

zest of one large orange
juice of half a large orange
1/4 - 1/3 cup olive oil
1 tbs apple cider vinegar
1/4 tsp salt (more if necessary)
1 tbs agave

Zest the orange into a bowl and combine with orange juice and whisk together.  Add remaining ingredients and whisk together for 20-30 seconds.  Pour over salad and serve.

Orange Cashew Salad

mixed greens
cashews
remaining half of the orange cut into thin slices (extra if desired)
orange agave dressing

In a salad bowl, toss all the ingredients together, plate, and serve.  Try adding some thinly sliced red onions or some crumbled goat, feta, or blue cheese!

Lemon Meringue Pie

I'm starting to think less is more...  Or understand, rather.  Less "talking" is probably better and probably less pictures.  I'm pretty sure Anna understood that way back in the beginning, as she is much better at looking at other blogs and absorbing what looks good and what goes over well.  As for me?  Well, I guess I don't look at enough cooking blogs (until this past week).

Oh, and the other thing?  I want to go buy a hundred cool dishes now, each looking different from the other, just so I can plate my food on something new (and MATCHING!) each time.  Not sure if Nicholas would enjoy that...!  ;)  I may just need to hit-up Anthropologie once we get back to the East Coast and start settling in (the sale section, that is...!).

Since I have been kicking my feet back until the real summer crunch starts, I have been trying to cram in as many recipes as possible while here at my parent's.  My dad's request?  Lemon Meringue Pie.

Pie Crust

1/2 cup butter (room temp)
1/4 cup cold water
1 - 2 tbs sugar
1 1/4 flour (more for dusting)

I think making pie dough varies from person to person.  We each have our own preference.  One of mine?  Butter!  Another?  Either melting or using room temperature butter!  This is my Lemon Meringue pie crust (which, I must say, is very different from Apple Pie and many others).

In either a stand mixer or by hand, place flour and sugar in bowl and mix.  Combine butter and water with the flour mixture, alternating between the two, until a nice firm dough is created.  You may find that you need to add a little more flour.

On a flat work surface, dust with flour.  Place dough onto hard surface and begin rolling out into a circle (about 12" wide).  Once rolled, place dough into pie dish and finish off edges (crimp, cut, fork, etc...).  Chill in fridge for at least an hour before baking.  You may need to fork the bottom of the pie shell to keep it from rising.  You may also choose to do the old "bean trick" when baking the crust!

Preheat oven to 400.

Bake for 10-12 minutes or until lightly golden brown.  Cool before placing warm custard into the pie shell.

Lemon Custard Filling

zest of two large lemons
juice of two large lemons (about 1/2 cup)
1 1/2 cups water
1 cup sugar
1/4 tsp salt
1/4 cup cornstarch
4 egg yolks (reserve whites for meringue)
3 tbs butter

In a saucepan, combine zest, lemon juice, water, sugar, salt, and cornstarch.  In a separate bowl, whisk egg yolks.  Place saucepan on burner on medium or medium-low heat, whisking constantly, until mixture comes to a boil and thickens.  Remove the saucepan from the heat and slowly begin to pour into the egg yolk, whisking vigorously.  Pour mixture back into the saucepan and return to heat.  Continue to whisk again until mixture comes to a low boil and allow to cook for about 1-2 minutes.

Remove the custard filling from the heat and add in the butter, stirring to melt.

Pour into the crust and let set for at least six hours.

Meringue Topping

4 egg whites
1/4 tsp cream of tartar
3 - 4 tsp sugar

Preheat oven to either 400 or broil (options below).

In a stand mixer, begin to beat the egg whites on the highest speed.  As the whites beat, add in the cream of tartar and sugar.  Once the eggs become thick and create a nice peak, turn mixer off and top the custard with the whipped meringue.

Place pie into oven and bake on 400 for 3-5 minutes (on the lower rack) or broil for 45-60 seconds (on the top rack), watching carefully the WHOLE time!  You want to make sure you don't totally burn the meringue.

Allow to chill for a couple hours or so before serving.

Guacamole Black Bean Burgers

Let's be real!  Burgers are an American classic.  Firing up that grill and getting some barbeque going always makes for a happy meal.

Since my parents became vegans just about a year ago, meals have been somewhat different since coming home to visit, which means that sometimes... I like to add an element of twist.  What's also great?  They'll be somewhat flexible for me and have some dairy while I'm home - which means I can still bake!!!!

Guacamole is, without a doubt, totally vegan and something almost EVERYBODY loves!  This is an easy way to spice up any burger (black bean, beef, veggie, or even turkey).

Guacamole

4 medium-large avocados
zest of one orange and one lime (optional)
juice of half (or more) an orange
juice of half (or more) a lime
2 tbs chopped cilantro
1 medium tomato finely diced (excess water drained)
salt to season

"Peel" avocados, remove pits, and place into bowl.  Zest your orange and lime, if using zest, BEFORE cutting and juicing.  Add zest to bowl.  Juice the fruit, adding the freshly squeezed liquid into the bowl as well.  You may find that as you mash the avocados, you may want to add more juice.  Toss in your cilantro, tomato, and about a 1/2 tsp salt.  Mash everything together well until a smooth consistency.  Test and add more salt if necessary, or desired.

Other things I like to add to my guacamole sometimes?
diced red pepper
jalapeno
diced green onion
lemon juice/zest (instead of orange or lime)
white pepper
 

Guacamole Black Bean Burgers

black bean burgers (found at local grocery stores)
buns (toasted if desired)
pepper jack cheese
guacamole
fresh lettuce
sliced tomato
sauteed onions (see below)
mayonnaise (you may even want to use the chipotle kind!)

Prepare the black bean burgers as directed.  Whether you're preparing them on the grill or in a skillet on the stove, it's best to top the burgers with the pepper jack after the first flip.  This will give the cheese enough time to melt completely.  Once fully cooked, remove from heat.

Layer the bottom of the bun with mayo and lettuce, topping off with the burger.  Add the tomato atop the burger, followed by the sauteed onions and a healthy serving of guacamole!  Add extra mayo on the top bun if desired.  Serve with chips, oven fries, sweet potato fries, or a nice salad!

Sauteed Onions
1 medium or large onion (sliced into rings)
2 - 3 tbs oil
2 - 3 cloves garlic (minced)
salt

Heat skillet on medium-high heat with oil.  Once ready, toss in onions, season with salt, and stir.  Allow to cook for about 3-4 minutes before adding the garlic.  Stir again and saute until nice and tender.

Fettuccine Alfredo with Oven Roasted Broccoli

Fettuccine Alfredo is one of the main staples in Nicholas' family.  Having almost no Italian blood in my body, I'm honestly not sure if I really had it while growing-up.

This is one dish I can always get Nicholas involved in.  Since I find this is one dish Nicholas is so attached to, he is so rooted in the dish's tradition.  As always, I had to add my OWN little twist... so if you know Mama T's recipe, you'll probably note the small change I made.  Nothing drastic, but this recipe should be attributed to my in-laws.  :)   It is, after all, theirs!

The oven roasted broccoli in this meal is a wonderful contrast in flavor and richness to the fettuccine.  I saw a similar broccoli recipe in America's Test Kitchen a few months back and had, in all my "creativity," forgotten that it had been so long since I had roasted my veggies, other than those root veggies you tend to find yourself tossing into a pan, seasoning, and "forgetting about" while everything else is prepared.  What a lovely thing!

I accompanied this recipe with balsamic glazed red onions.  Choose whatever sounds delicious to round out this meal!  It really is theirs! 

Fettuccine Alfredo
1 box fettuccine noodles
1/2 cup butter
1/2 - 1 cup heavy cream
5 - 6 cloves garlic (finely minced)
Romano and Parmesan cheese (grated)
salt for seasoning (especially if using unsalted butter)
chopped Italian parsley
chicken (if desired - recipe below)

Boil water for noodles (salt water if desired) and cook as instructed.

In a small skillet or saucepan, melt butter on low heat and add the minced garlic.  Allow garlic to saute on low heat for about 20 minutes so the garlic can infuse with the butter, seasoning with salt if necessary.

Once the noodles have cooked, drain and put back into the pot or into a deep skillet.  Turn burner on to simmer (or very low) and add butter, stirring.  Stir in about 1/2 cup heavy cream, slowly adding the grated cheese until the desire creaminess and taste (adding extra cream if necessary or desired). 

Toss in chopped parsley and serve!  Top with chicken if desired.

Sauteed Chicken

1 lb chicken cut into 1" cubes
2 - 3 cloves garlic (minced)
salt & pepper
olive oil

In a skillet, heat a few tbs olive oil on medium-high heat.  Once heated, toss chicken into skillet, season with salt and pepper and add garlic.  Stir to coat chicken and to allow all sides to cook.  Cook through (about 7-8 minutes).  An easy way to check to see if the chicken is done?  Simply cut the piece in half with the spatula or spoon you're using!  :)  Add to the fettuccine and dive right in!

Oven Roasted Broccoli

3 small or medium head broccoli (washed and cut into bit-sized pieces)
1 large lemon, zested and juiced
3 - 4 cloves garlic (minced)
1/4 cup olive oil
salt & pepper

Preheat oven to 400.

Toss broccoli, lemon zest, lemon juice, garlic, olive oil, salt, and pepper together, allowing the broccoli to be completely covered and evenly coated with everything.  Place on an oven sheet (best with sides so the broccoli doesn't fall off when putting in or taking out of the oven!).  Bake for 15-20 minutes or until lightly golden brown.

Strawberry Loaf & Feta Eggs

I have to be honest...  as I'm sure EVERYONE knows... moving is a TASK!!!  We spent three and half full days packing, loading the truck, three days driving to the East Coast, and then three whole days looking for a place to live.  PHEW!!!  Hence, if anybody had noticed, it has been a full TWO weeks since I have posted something.

I have managed to make a few tasty meals between everything that has been going on, but this is something I actually made a few months back.  It was one of those crazy evenings where we didn't have much and I was using all of our resources to scrounge up a dinner.  I accompanied these with feta topped eggs.  It's all up to your taste buds!  :)

Strawberry Loaf

1/2 cup butter (room temp)
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla
3 eggs
1 1/2 cups bread flour
1 1/2 cups fresh strawberries (thinly sliced)

Preheat oven to 350.

Butter and flour a loaf pan and set aside for later.

In a stand mixer on medium speed , cream butter and sugar together until it becomes light and fluffy.  Add salt and vanilla and mix.  Turn speed up to medium-high to high and add in eggs one at a time, allowing the mixture to become very light.  After about four minutes, turn off the mixer, add in the flour and strawberries and mix on low just until ingredients come together (careful not to over-mix the batter).

Scoop batter into the loaf pan (evening it out so it is proportioned and no strawberries are sticking-up.  Sprinkle with a little brown sugar (to desired sweetness, as the batter itself isn't too sweet, but your strawberries may be sweet enough to not want too much).

Bake for 35-45 minutes or until a toothpick inserted in comes out clean.

Feta Eggs

eggs
butter
salt & pepper
feta cheese

Heat the skillet with butter (about 1 tbs of butter per egg) on medium heat.  Once butter has fully melted, crack eggs into skillet, season with salt and pepper and allow the first side to cook.  Flip eggs, reseason with salt and pepper and top with feta cheese.  Cook fully and serve!