Oh yes, people. That's grilled pizza.

Thank you, Food Network. Grilled pizza is most definitely gonna happen at my house. Yowza!

Luck o' the Irish to Ya!

{found via Twig & Thistle}

Happy St. Patrick's Day, dears! Not sure what my plans for the day entail (aside from work, that is) but I hope it involves corned beef and maybe a Guinness (but I'd settle for a Heineken. Hey! It's in a green bottle!)

What I really want to do, however, is make these (above) darling little rice treats a la Twig & Thistle. Seriously. Does Kathleen's creativity know no bounds?! I adore her blog. You could spend hours reading all its loveliness! And tell me those details don't just getcha...from the minty green cake stand, the vintie floral fabric, and those scallop-edged paper sheets...Oh to have a world this lovely all the time!

So, regardless of your plans for the day, I do wish  you loveliness and laughter. Get inspired and try a new project! Anything to make you smile (and go pinch someone not wearing green!)

What's Cookin: Almond Crusted Chicken + Cold Lentil Salad

 {whole living}

I can't even begin to tell you what a delish and SUPER EASY meal these two recipes make! Trust me...if I can make it, anyone can! I'm not known for my cookery skills, but this makes not only a tasty meal, but a very healthy one at that.

Having been carefully considering my weight, lack of fitness, and general level of health, I went to my favie Whole Living for some kick-me-in-the-rear inspiration. I've set a weight loss goal, pirated a handful of amazing recipes, and signed myself up for a free account on FitDay.com (an online journal tool where you can enter all your food - and it calculates its nutritional value, enter measurements, exercise, you name it! HIGHLY recommend it, if you're looking for such a thing.)

We're hosting the fabulous Mr. + Mrs. M for dinner an Bananagrams on Monday and this is what I'll be cooking (only no almonds for Mr. M...I'll be doing a panko-crusted version instead.) Have a super weekend!

Almond-Crusted Chicken Breast with Spinach - Whole Living

Makes 4 servings

• 4 boneless, skinless organic chicken breasts
• 1/2 c. roasted, unsalted almonds
• 1 garlic clove
• 1/2 tsp. coarse salt
• 3 Tbsp. extra virgin olive oil
• 3 tablespoons fresh lemon juice

Preheat oven to 425 degrees. Make a coarse paste of 1/2 cup roasted, unsalted almonds, 1 garlic clove, 1/2 teaspoon of coarse salt, and 3 tablespoons extra-virgin olive oil in a food processor. Rub onto 2 seasoned boneless, skinless organic chicken breast halves. Roast in 425-degree oven until cooked through, 15 to 18 (18 mins was perfect for me) minutes. Slice and serve on baby spinach with lemon wedges. Serves 2 to 4. {see recipe here}

{whole living}

Cold Lentil Salad

Makes 2 cups

• 1/2 cup green lentils, rinsed and picked over
• 1 garlic clove, halved lengthwise
• 1 celery stalk, finely chopped (about 1/2 cup) (I left this out)
• 1/2 small red onion, finely chopped (1/4 cup) (I used 1/8-1/4 c. of white onion)
• 1/2 cup flat-leaf parsley, finely chopped (I substituted cilantro, which rocked!)
• 3 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon warm water
• Kosher salt and freshly ground black pepper

Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic. In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper. {see recipe here}

Good Morning Ohio: Catawba Island Peaches

{Wendelyn's peach post says it all -- I couldn't agree more!}

If you've never had a Catawba peach, you've never really had a peach. Having spent this past weekend on the Lake Erie coastline (my first home), we made our regular stop at the Bergman's Orchards farm market for locally-grown peaches, bi-color sweet corn, and Ballreich's potato chips (seriously the best potato chips EVER, and they just so happen to be Ohio-based, too!.) If I could find a way to live off of those three items, I think I'd be a pretty happy girl.

Then: "The Dock, Catawba Island, O."  Now: The Miller Ferry dock, Catawba Island, OH

{Middle Bass Island}

So, back to the peaches. Did you know that Catawba Island has an agricultural history in peach orchards? Interestingly enough, from the late 1800s to the early 1900s, fruits (especially grapes and peaches) were a mainstay of the area. As well as grapes grew in the rocky, hard-to-till soil, the vines produced grapes with thin skins, making it difficult to transport but perfect for wine. After the onset of Prohibition, many farmers took to planting peach trees to replace the grape vines (read article here.). Today, you can still see many of those peach trees running along Route 53. Luckily for us, the small families and local farmers are still producing these delectable fruits. Trust me; Georgia's got nothin' on a Catawba peach!

This time around, we got a quart basket of 6 peaches, two of which I ate. The rest were turned into peach cobbler. Oh my word. It is delish!


The next time you find yourself up that way, pop into the nearest fruit stand and pick up some peaches. Or even better yet...make it out to Port Clinton's 6th Annual Perch, Peach, Pierogi and Polka Festival on Labor Day weekend :)

31 Years.

 

Today is my birthday. The big 3-1. That is just...weird. It sounds so old! ha! It's been a tremendously fantastic year for me; chock full o' life-changing events, happy times, growth, and laughter. One more year to relish in the idea that I don't look my age, though I haven't really the foggiest of ideas as to what a thirty-something should look like...I do have an inkling that I'll be clinging to that idea for years to come, despite the more-than-a-dozen glittery silver hairs and tiny crow's feet taking residence. (Admittedly, I think crow's feet make for "smiling eyes", so I don't mind them much at this point.)

To celebrate my birthday this year, a few of my nearest and dearest  met up with me at our favorite, local taco truck this past Friday (where I killed 2 al pastor tacos and 2 asada tacos. YUM!) Then Mr. & Mrs. M came over for cake, blueberry fro yo, and board games (P.S. Outburst is a new favorite!)

First, let me say that I made myself a lovely little birthday cake this year and was very excited. It was a white cake (with a bit of brown sugar because I ran out of white), cherry-vanilla filling, and pink vanilla frosting with clear sugar sprinkles, topped with a vintage wooden spool for a candle holder and handmade bunting on the front. It was pretty, let me tell you what! But...disgusting. Which I find endlessly hilarious. Everyone ate it, said it was good, and couldn't understand why I didn't like it, but whether they meant it remains to be seen. I didn't even finish my piece, I thought it so bad. That's what I get for using a new recipe. Better for me than on someone else's birthday!

So, there you have it. My birthday cake story. Today, I think we'll celebrate quietly with hot dogs and mac-n-cheese for dinner and, perhaps, a scoop of  Jeni's to make up for my cute-yet-inedible birthday cake.

What's Cookin? Bacon + Cheddar Muffins

(OK. I meant for this post to be scheduled right after Father's Day, but something went awry. Nonetheless, it had to be shared, late or no. Enjoy!)

No one on earth loves bacon more than my step-dad Mr. M. You know those credit cards where you can upload  your own photo? Yep. His is a photo of bacon, no lie. So, as a nice thank you for all that he's helped me with this (and every) year, I made him a special treat this past Father's Day...bacon muffins. I wish I could say that I invented the bacon muffin, but alas. This brilliance is accredited to good ol' Better Homes and Gardens Homemade Bread Cook Book, circa 1973. The cheddar topping, however, was my addition.

Behold! Bacon goodness...or as Mr. M. put it, "I am eating AWESOME!" Thanks, Mr. M!


Ingredients
(makes 12 muffins)
- 1 3/4 c. all-purpose flour
- 1/4 c. sugar
- 2 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 well-beaten egg
- 3/4 c. milk
- 1/3 c. cooking oil (I used veggie oil, but only needed about 1 Tbsp because the bacon drippings were nearly the required 1/3 c. This is probably because I cooked a whole slab of bacon and not just the 4-6 strips.)
- 4-6 pieces of crispy bacon, drained + crumbled (retain + set aside the bacon drippings)
- shredded cheddar (optional)

Directions
1. Stir together thoroughly all the dry ingredients; make a well in the center.
2. Combine beaten egg, milk, and oil (**use bacon grease mixed with enough cooking oil to make the 1/3 c. required of the recipe)
3. Stir everything just until moistened. Stir in bacon bits.
4. Fill well-greased or lined cupcake pan 2/3 filled.
5. Bake at 400 degrees for 20-25 minutes (I did 20 mins, then topped with shredded cheddar, then another 5 minutes to bake.)

What's Cookin? Cinnamon Rolls

Let me preface this post with one fact: this recipe was my first attempt at a yeast bread from scratch. So sure. I could've opted for a simple whole wheat bread loaf, but where's the adventure in that?! So for my first act in yeast breads, I will be sharing my adventure in cinnamon rolls from scratch.

Now, this isn't something for the faint of heart or someone in a hurry. Even knowing how long it would take...I had no idea it would take so long! From start to finish...hours went by. Actually, it took so long that I ran out of time on day one and had to scramble to figure out how to save the dough for the following day. More on that later.

So here goes nothing. 2 dozen really friggin' delish cinnamon rolls, old-school style. Take that, Pillsbury man.

Part One: Sweet Roll Dough.

This is the part that took the longest, though nothing about making the dough was in any way difficult. It's just a bit time-consuming. In the future, I plan to make dough and freeze it for future use, just in case I get a craving for cinnamon rolls. So long as you bring the dough to room temperature before using it, you're good to go (I think a thaw in the fridge overnight, then resting on the counter for an hour or so would do it.)

This basic recipe is the foundation for any sweet breakfast-y pastry (coffee cake, cinnamon rolls, that sort of thing.)

Ingredients for Sweet Roll Dough:

- 2 c. all-purpose flour (I sifted together 1 c. whole wheat flour + 1 c. all-purpose flour.*)
- 1.5 - 2 c. all-purpose flour
- 1 packet active dry yeast
- 1 c. milk
- 1/4 c. sugar
- 1/4 c. shortening
- 1 tsp. salt
- 2 eggs

* Measure out the flour by spooning it into a measuring cup and leveling off with a knife, then sift.

In a large mixing bowl, combine the flour and yeast.  On the stove, warm the milk, sugar, shortening, and salt to between 115-120°F, stirring to melt shortening. (I raised my temp. to about 130°F, removed from the heat, and cooled to 118°F. USE A THERMOMETER!)

Add mixture to dry ingredients and add eggs. Beat on low for 30 seconds, scraping bowl. Increase to high speed and beat for 3 minutes.

Stir in 1.5 to 2 cups remaining flour and mix by hand until moderately firm. Lightly flour work top and knead dough for 8-10 mins. Shape into a ball. Place dough ball into a greased bowl, turning once. Cover and let rise (double) for 45-60 mins.**

**I placed my covered bowl on the top rack of my cold oven and placed another bowl of hot water on the bottom rack. When the oven door is closed, it creates the perfect environment to let the dough rise.

***If you want to freeze or refrigerate your dough for the next day, now's a good time to do it...before dividing it. Just punch it down, cover it, and place in fridge for the next day OR wrap and bag it for freezing.

Once your dough has doubled, punch it down and divide in half on lightly floured surface. Cover again and rest dough for 10 minutes.

Part Two: Cinnamon Rolls

Hope you're still with me on this!

Once you have your basic dough, it's time to make cinnamon rolls. Each half of the dough makes one dozen (12) regular-sized rolls. The recipe below uses all the dough, so if you plan on making half, please remember to halve the ingredients!

Ingredients for Cinnamon Rolls:

- Basic sweet roll dough (part 1 above)
- 1/4 c. butter, melted
- 1/2 c. sugar
- 2 tsp. ground cinnamon
- icing (1 c. sifted powdered sugar + 1/4 tsp. vanilla + just milk to make it drizzly)

Roll each half of dough out into a rectangle appx. 8x12". Brush each with half of the melted butter. Mix together the sugar and cinnamon and sprinkle half of mixture onto each dough rectangle. Roll each piece, starting with one of the long sides. Seal the edge. Cut into 12 rolls and place into greased pie plate (9" round). Repeat for the 2nd half of the dough. Cover dishes and let sit for 35 mins (the dough should come close to doubling again.) Bake at 375°F for 18-20 mins. Drizzle icing on warm rolls. Best served warm!

I hope you like this recipe - let me know if you give it a try! Happy baking :)

What's Cookin? Wednesday: Peach + Blueberry Cobbler

 {Could use some crème fraîche and mint, but pretty darn good alone!}

OK. I must admit. It's not from scratch...I cheated a little and used a cobbler mix by Calhoun Bend Mill (this mix became the "Official Peach Cobbler of The Louisiana Peach Festival" a decade ago.)

Cobbler mix + milk + butter + peaches + blueberries = summertime happiness.

I picked up my mix at Huffman's, but Calhoun Bend Mill has an online store, too...lots of dessert mixes, bread mixes, fry mixes, and a cookbook called "Taste Southern Goodness" -- wouldn't mind adding that to my collection!

What's Cookin? Handmade Granola

 Truth be told, I am not one to eat breakfast in the mornings. At lunch or even for dinner, count me in, but I just don't have a taste for anything early on. This, of course, is much to the chagrin of my acupuncturist and health coach (both of which I have now, and it's glorious!)

This brings me to granola. Thanks to the Schlabach Amish Bakery Grand-ola I was introduced to just a short while ago, I can say I'm a fan of granola in general. When I ran out of my Grand-ola, and then moved on to finish off the last of some Special K vanilla almond, I thought I'd give making my own Granola a go.

Of course, out of the encouraging pages of my beloved Martha Stewart Body + Soul magazine (aka Whole Living), comes this April 2010 recipe for granola. The best part? I had every, single ingredient!

I made half a batch, since I didn't know if I'd like it or not. My changes are noted:

{click here to be taken to the original recipe}

- 6 cups old-fashioned oats (3 cups)
- 1 1/4 cups nuts (almonds, pistachios, walnuts, etc) coarsely chopped (2/3 c. peanuts, 2/3 c. almonds)
- 1/4 cup seeds, such as sunflower, pepitas, etc. (1/4 c. flax seed)
- 1/3 cup flaxseed meal, wheat germ, or a mixture of the two (none)
- 3/4 teaspoon ground cinnamon (1/4 tsp.)
- 3 large egg whites (3 egg whites)
- 3/4 teaspoon kosher salt (1/4 tsp.-ish groud sea salt)
- 3/4 cup sweetener, such as honey, agave syrup, or molasses (about 1/2 c. honey)
- 1/3 cup extra-virgin olive oil (about 1/4 c. EVOO)
- 1 cup dried fruit (sour cherries, cranberries, raisins, etc) coarsely chopped (about 1c., raisins)

1. Preheat oven to 350 degrees.
2. Combine the oats, nuts, seeds, flax and/or wheat germ, and cinnamon in a large bowl. In another bowl, whisk the egg whites and the salt until frothy. Whisk in the sweetener and the olive oil. Add wet ingredients to dry ingredients, and stir until the oats are evenly coated.
3. Transfer mixture to two rimmed baking sheets and spread flat. (I used one massive sheet and a baking mat. One less dish to clean!)
4. Bake for 20 minutes, then gently flip with a spatula, moving granola from the outer edges to the center of the sheet. Continue to cook until golden, about 10 minutes more. (If the granola starts to brown too much at the edges, gently stir those parts into the middle.) (Way easier said than done, with the moving to the middle. I think 10 more minutes is excessive. 5-6 additional minutes would be better. Next time, I'll do 15 and 5 mins.)
5. Cool completely on pan, then transfer to a bowl and gently stir in the dried fruit. (Don't bake your fruit or it will get hard!) 
6. *I'm storing mine in a large glass mason jar. This half-batch filled about 1.25 jars. I think a full batch would fit several decently-sized jars well for gifts or as a processed cereal alternative to keep on hand! 

Freebie Friday: Summer Pudding Recipe

{recipe + illustration by Johnathan Hawker via They Draw and Cook}

 The first time I had a traditional English summer pudding, I was visiting my husband's aunts, uncles, and cousins for the very first time. I was 20 and it was my first trip to England. This simple, fresh, and amazing dessert has lingered in my mind for the last ten years. This will be the summer I make one. I hope you'll try it yourself!

{recipe and photo courtesy BBC Good Food}

Here's the BBC Good Food recipe, with some changes, courtesy moi.
Ingredients:

• 300g (10.5oz) strawberries
• 250g (9oz) blackberries
• 100g (3.5oz) redcurrants (if you can't find them, blueberries would be a good replacement)
• 500g (1lb 2oz) raspberries
• OR 2lb 12oz mixed berries and currants of your choice
• 175g (6oz) golden caster sugar (replacements: caster sugar or regular white sugar)
• 7 slices day-old white bread 

Directions: 

1. Bring out the juices: Wash fruit and gently dry on paper towel - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.

2. Prepare the bread: Line the basin with cling film (plastic wrap) as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm (6 in). Cut the crusts off the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole.

3. Build the pudding: Dip the whole piece of bread into the juice for a few secondss just to coat. Push this into the bottom of the basin. Now dip the wonky (I swear it really says 'wonky' in the recipe) rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.

4. Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim off overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream.

Tips:

Berries over cooked or white patches?
The best thing to do is add more berries, strawberries are best. If your bread is patchy, take the spare juice and spoon it over - people will never know.

The sugar in the pan won't dissolve?
It takes a lot longer than you might think to dissolve caster sugar. Be patient and keep the heat low. It's ready when there's no grittiness at the bottom when you stir.

 

Freebie Friday: Moroccan Mint Tea

{hostess with the mostess + marie claire uk}

So who's going to see Sex & the City 2? I definitely want to see it...I mean, Aiden's in it. C'mon! Love him!

Did you know that SatC 2 wasn't filmed in Abu Dabi at all, but rather was filmed in Morocco? Morocco is my mother-in-law's favorite place on earth. I've always wanted to go. Close friends of mine who went on a mission to Morocco have told me their amazing experiences. Because a trip to Morocco isn't happening in my near future, I wanted to celebrate the SatC 2 opening in some fashion...hence, Moroccan Mint tea!

Mint green tea is a sign of hospitality and is steeped (har!) in tradition in Morocco. It is highly respected and valued as an art form, having special tea ceremonies and a rich cultural heritage. Moroccans prepare their tea from green tea and serve with mint.

For you, my friends, a bit of Moroccan hospitality, from me to you:

Moroccan Mint Tea (from Recipezaar & Hostess with the Mostess):

Ingredients

• 10 sprigs fresh mint, plus extra for garnish
• 3 teaspoons green tea
• 3 tablespoons sugar (or more to taste)
• 4 cups water

Directions

1. Boil the water and pour a small amount in the teapot, swishing it around to warm the pot.
2. Combine the mint and green tea and sugar in the teapot, then fill it with the rest of the hot water.
3. Let the tea brew for three minutes.
4. Set out glasses for the tea.
5. A shot-glass is close to the slender glasses used in Morocco.
6. Fill just one glass with the tea, then pour it back in the pot.
7. Repeat.
8. This helps to dissolve and distribute the sugar.
9. Pour the tea.
10. You want a nice foam on the tea so always pour with the teapot a high distance above the glasses.
11. If you do not have at least a little foam on the top of the first glass, then pour it back into the teapot and try again until the tea starts to foam up nicely.
12. Garnish with the remaining sprigs of mint.

What's Cookin? Chicken + Spinach Greek-style pie

For my next trial in cuisine, I thought I'd give this tasty Greek-style spinach + feta pie a try. I added a bit of chicken and rolled it into something like a taquito in the phyllo dough, but you could just as easily stick to the basic recipe, keep it vegetarian, and form it into a big circle pie thing. Enjoy!

{recipe gleaned from bbcgoodfood.co.uk}

- 7 oz. spinach
- 6 oz. jar of sundried tomatoes in oil
- 3.5 oz. crumbled feta
- 1/2 package phyllo pastry dough

(I "Americanized" the recipe, but if you click on the original link above, you'll get the metric conversion)

1. 1 Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
2. Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 8-9" springform cake pan so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
3. Heat oven to 350 degrees F. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.

Make it meaty
Chicken pies: Add 1 cooked, shredded chicken breast to the spinach mixture, then oil 3 sheets of filo per portion and lay them out on top of each other. spoon a few tbsp of the mixture onto one end of each pastry stack. fold over the edges and roll up to make cigar-shaped packages. Brush with oil and cook for 15 mins or until golden and crisp.

What's Cookin? Wednesday: Hawaiian Chicken Kebabs

I did it! I cooked! Sort of...Technically, Bubs did the grilling, but still...I was in the kitchen! The recipe originates from one of my vintage cookbooks, with some tiny changes and general lack of measuring (which is completely out of character for me.) All in all, we were happy with the result = cheap, super easy, and tasty!

What's cookin?:


Spinach salad
Homemade honey wheat bread
Hawaiian Chicken Kebabs

How to make it?
skinless, boneless chicken breast, chunky cubes
red pepper, cut into chunky pieces
green pepper, cut into chunky pieces
pineapple, cut into chunky pieces
1 c. tomato juice (but you could use any juice. I think orange juice would be better.)
1 crushed garlic clove
1/2 tsp (or a good shake) of the following:
ground ginger
curry powder (I left it out, but it could've used it)
healthy sprinkle of onion salt (or 1 sm onion, grated)
* I  almost put some red pepper flakes in...next time I think I will.

Skewer your chicken, pineapple, and peppers. Set aside in shallow pan. Mix together marinade ingredients. Pour over skewers. Marinate for at least 2 hours. (*I marinated ours for 1 hour and it was good, but the longer, the stronger the flavor, which it needed.) Grill or broil the skewers & serve.

I think Hawaiian sweet bread, a fresh spinach & citrus salad, and coconut rice would be great additions.

Good Morning Ohio: Pink Moon Cupcake Bakery

{cupcakes via Pink Moon}

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Good morning to Powell's

Pink Moon Cupcake Bakery --

Columbus's first cupcake shop!

I was lucky enough to be living in Powell when Pink Moon first opened the doors to their quaint, pink-house-turned-cupcakery. Love-at-first-smell, I was a fan from minute one, but what's not to love? It feels like you're visiting the coolest grandma's house ever. From the displays of handmade cupcake creations under a hodge-podge mix of vintage cake domes, the well-worn wood floors, and the huge chalkboard wall donned with the feature flavors in brightly-colored chalk, it's everything I want in a cupcake bakery. Just enough kitsch to keep me coming back for more.

My favorite flavor is strawberry, but buckeye is a close second. Honestly, you can't lose. Pink Moon knows how to handle the classic vanilla cupcake, too. The prices are about $2-2.50 per cupcake, depending on how many you purchase, and is  worth every penny to support this small, local business. The ingredients are fresh and the cupcakes made with love. Cinnamon Nuhfer, owner of Pink Moon, loves what she does and it shows.

I would be remiss to not mention the lovely folks of Pink Moon. You get more than you bargained for here; they offer up more than cupcakes at Pink Moon. They dish up healthy servings of good, old-fashioned customer service with a smile. No gimmicks, just gracious thanks. 

So the next time you're craving something sweet, head on over to Pink Moon for a cupcake! Don't forget that Powell is full of really special little boutiques, all deserving of a visit. It's a great way to spend a sunny, summer afternoon. Did you know that Powell's Farmer's Market runs every Thursday from June to September, from 3-6pm? Pick up some fresh veggies for dinner and Pink Moon cupcakes for dessert :)

*note: Pink Moon had an oven fire! Oh no! They'll be closed today, but never fear. They're back in biz tomorrow!*

What's Cookin? Wednesday: Cafe Ephesus

{cafe ephesus}

I've been fighting a head cold all week. (boo!) On Mother's Day, when I called my mom, she said the best gift I could give her would be to stay home, rest, and not get her sick. So, I did. Nyquil was my friend. My health is holding steady at about 80% today, but much improved since the weekend.

Which brings me to this. I didn't cook dinner last night. Instead, we met up with mom & Mr. M for dinner at local Turkish restaurant Cafe Ephesus, as a belated Mother's Day dinner. Delish! I forgot the camera (batting zero, seriously) but I can describe what our menu looked like.

Appetizers:
Humus & never-ending fresh pita triangles
- Both were really amazing. I'm picky about my humus, but theirs is very tasty. One big plate is $5, but the 4 of us couldn't finish it.
Calamari
- So tasty, not rubbery at all. Fried with a flaky, tempura-like coating, seasoned with something a little spicy. Worth every penny. Again, you get a huge plate.

Entrees:
- Everyone tried something different and every one of us cleaned our plates. I had the shish kebab - big chunks of seasoned, marinated filet with rice, a chunk of tomato and green pepper, with cucumber sauce (if you wanted it, which I did.) Perfectly cooked, super flavorful. Mom had a vegetable & shrimp stew dish, which, was fresh, seasoned perfectly, and deceptively-filling. Mr. M had a chicken doner and Bubs had a doner kebab -- basically the same thing, but one's chicken and the other's a beef/lamb combo. Both were great, served with rice, too.

Dessert:
- No room! I turned away baklava, which is history-making, but they were charging $5, which I thought is too steep anyway.

Recommend? YES! Lovely, small, clean, great food, friendly service. I'd definitely return!

Cafe Ephesus
6720 Perimeter Loop Road
(4 stores from Giant Eagle)
Dublin, Ohio, 43017
http://www.cafeephesusdublin.com/

list sixteen: favie snacks

 

{sara hayashi knows what I'm talkin' about.}

I get food cravings like nobody's biz. Here are the ones my snack monster loves the most!

1. Kosher dill pickles, specifically Klaussen's. No other dill will do.

2. Ruby Red grapefruit. I am a candidate for a grapefruit knife and spoon set.

3. Green grapes -- especially the crazy-big ones.

4. Fruit Roll-ups. I actually resist the urge to lick + stick the temporary tattoo printed on some varieties.

5. Snyder's of Hanover sourdough hard pretzels. They never last long at our house.

6. Colby cheese. Huge fan. I blame my grandma, who loved it more than I.

7. Doughnuts. Oh, joy, for a fluffy, sugar-coated, pudding-filled, fried-doughy treat. Doughnuts are the devil.

8. Kool-aid. Do drinks count? Sure they do. Blue Lemonade + grape flavors reign here.

9. Strawberry Toaster Strudel. I never eat this. I must be hungry to even have thought it up.

10. Dim Sum. Perfectly steamed, hot, oily, meaty little bites of wonderful. More of a mini meal than a snack.

11. My mom's Italian Crisps. Cooked with love, I could eat a whole tray of these crispy little tasties. She would tell me, "Well you know how to make them!" But I would reply, "Everything tastes better when mom makes it!"

12. Arnold Palmer Half + Half Ice Tea/Lemonade. Another drink to the table. I've tried to make my own, but it's just not the same (but close if you use sweet tea). Holy moly. This stuff hits the spot.

13. Pineapple. Both me and my sister have been known to eat so much pineapple that we burn our taste buds on the citric acid it contains...Weird, but true.

14. Blondies. Don't get me wrong, I love a brownie, but I love the butterscotchiness of blondies.

15. Fro yo. Hello, Pinkberry. Throw some fresh raspberries in the mix and I am in snack food heaven.

Good Morning Ohio: Walker Foods - A Taste of Ohio

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Good morning to Walker Food Group's

A Taste of Ohio!

I had the pleasure of meeting Pam Pribanick of Walker Food Group a few weeks ago, while attending the A Taste of Ohio food event at the Lewis Center Kroger. If you've never had a chance to make it out to one of their events, you're seriously missing out. More than 50 Ohio vendors, farmers, and producers of yumminess were there sharing their products. What a treat!

Pam and I are kindred spirits when it comes to being passionate about keeping things local, healthy, natural, and "slow". She's the kind of lady I feel my life is enriched by knowing. Trust me, all Ohioans are better with her out there, spreading the word about Ohio-made foods! This darling lady also was kind enough to send me a huge ol' box of Ohio goodies for me to try -- Schlabach Amish "Grand-ola" and granola bars (which taste so fresh and natural you almost can't believe it), Buckeye Mustard, Vino de Milo Artichoke Garlic Bruschetta, Ludwig's Buckeye Magic seasoning rubs, and a bag of whole bean coffee from Chief Cooker Coffee Roasters. Hello! I'm in Ohio foodie heaven, here! Thanks Pam for your kindness & generosity!

The "A Taste Of Ohio" local foods prgram from the Walker Food Group makes a complete menu of artisan food items produced in the Buckeye State available to Ohio retailers. With over 400 high quality products from all corners of the state and more being added every day we are proud to be "Helping Ohioans Buy Local."

There are spots all over Ohio who feature many of the A Taste of Ohio/Walker Food Group-represented companies, but many products are available for purchase online through the A Taste of Ohio website. Natural, Ohio-grown teas, sweet & spicy mustard, finger-licking BBQ rubs and sauces, creamy, perfect cheeses (oh, the CHEESES! You have no idea!), brownies, jellies, jams, and even peanut butter, are just a click away. You are really missing out if you don't seek out these amazing Ohio vendors (Aisle 10, Lewis Center Kroger is a good start.) Happy eating, Ohio!

Welcome to What's Cookin?

 So sick + wrong + cute + hilariously absurd I had to share it.

{The Vegetarian Society}

Dearest readers + filler-outers of my survey,

Thank you for your amazing feedback! Results are still trickling in, so if you haven't yet filled out the survey, never fear! Do me a solid and click on the link at the top of the ol' blog here. Things are changing + evolving slowly around here, as I want to give you more of what you want and less of what you don't. Nearly all of you said, "Don't change a thing!" Do you know how much I love you? If you don't, consider yourself hugged!

So, one of the small changes begins today with the start of What's Cookin?. The Wanted on Wednesday posts were fun, but honestly, I was running out of stuff I wanted! Isn't that funny? The one post idea that I thought would be easy...funny how that works out sometimes. This is not to say that  I'm not going to be sharing all the hotness that I come across on the interwebs with you. It will just be more...sporadic. Hope that works for ya! These new What's Cookin? posts are going to do a few things...1. force motivate me to get into the kitchen and start cooking and 2. complain about share it with all of you. Doesn't that sound like fun?! (insert overeager-bordering-on-crazy-face here.)

Today's menu is yesterday's leftovers, but next week, I'll do something grand. It might be sandwiches, but they'll be grand sandwiches. (Everyone starts somewhere, right?)

Anyone have any simple, fresh vegetarian or vegan recipes they'd like to share? We'd like to even better than we do and one can never have enough veggies. I know that there are 80 bajillion awesome recipes out there, but we don't know where to start. P.S. I hate tofu and beans that aren't green.

xo
Evelyn

Freebie Friday: Yogurt + Berry Ice Pops

{martha stewart}

I need to come clean about something...and that something is my insatiable sweet tooth. This month, I've single-handedly polished off two containers of Edy's Slow Churned and now I'm onto a pint of Haagen Dasz peach fro yo. Seriously, I'm out of control! For the sake of argument, I'm blaming stress...ahem.

The point of it is this: I need a healthier (not to mention cheaper) substitution and fast! (Sure, I could just give it up, but where's the fun in that?!) Somewhere in a recent issue of Body + Soul magazine, they showed perfectly delectable homemade berry fro yo pops. Alas, I can't track down that exact recipe, but I did find two pretty rockin' replacements. I don't have a mold, though, so I may have to get a little creative in that department whilst keeping eyes peeled at the thrift store. I can't wait to give these a try!

1. Tie Dye Pops

2. Raspberry Yogurt Ice Pops

Anyone ever made something like these frozen yogurt pops before? Any advice? I'm also on the look-out for old-fashioned frozen pudding pops recipe a la Bill Cosby. Hook a girl up if you know a good one!

Good Morning Ohio: Jeni's Splendid Ice Cream

{top + bottom right: Element -- yet another amazing Ohio company!}
{bottom left: Jeni's/Salty Caramel}
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 Good morning to Columbus's own

Jeni's Splendid Ice Cream!

If you've been reading my blog for any length of time, you've probably noted my affinity (read: obsession) for ice cream. Jeni's Salty Caramel + Dark Chocolate all at the same time, to be precise. Or an ice cream sandwich. Or perhaps a delectable Ohio berry sorbet...you get where I'm going with this, right?

Jeni's Splended Ice Cream is exactly that: splendid. For me, a visit to my neighborhood Short North Jeni's is a visceral experience, playing on all the senses. The spickety, cheerful atmosphere -- complete with milk bottle light fixtures -- plays to my inner child. The staff is always friendly and the ice cream. Oh, the ice cream. Words simply cannot do it justice. Sourced from local farms, the ingredients which make up Jeni's Ice Cream's are, as they eloquently put it, "Ohio Love You is the whole story...Pasture to table, cow to cone." Not only are local ingredients celebrated, the products of any given growing season are reflected in the flavors offered. Jeni's redefines what 'fresh' means. 

"Cow to Cone is about flavor. Our pasture-raised, gently pasteurized,

local cream is exquisitely sweet and creamy - and that's what it's all about."

- Jeni's Splendid Ice Cream

 

Did I mention the cucumber water for palate cleansing (or a quick refresher after a long bike ride?) From the DRY Soda to the gelato spoons, the hand-scrawled menu to the uber-creative flavors inspired by our beloved home state of Ohio, it's safe to say that I could sustain a happy life on Jeni's alone. 

Something you may or may not know about Jeni's: It's family-owned! Jeni Britton Bauer, along with husband Charly Bauer,  co-founded the company in 2002 and Charly's brother Tom Bauer became a partner one year later. This trio, together with a small, super-savvy team, create every bit of ice cream for all of the Jeni's shops in Columbus and every delivered pint. Way to go Team Jeni's!

For those of us not lucky enough to live in central Ohio, never fear! Jeni's Splendid is sweeping the nation and being sold all over the country (and online!) Reward yourself. You deserve it!

Don't forget to check out Jeni's Splendid Ice Cream in Columbus's North Market, Short North, Bexley, Grandview, and Dublin, Ohio locations, their official website and blog Salty Caramel.