S’Mores Chocolate Chip Cookies

S'Mores Chocolate Chip Cookies

My son loves to make up creative desserts.

A few weeks ago, I told him I like cookie dough ice cream, and he responded that he was making me a “super delicious” cookie dough out of salt, pepper, baking soda, and sugar.

He may need to grow a little in his understanding of baking chemistry.

But he still has some seriously good ideas! Like s’mores cookies. Which were totally scrumptious, and totally his idea.

These cookies are so great. Stretchy, sweet marshmallows, mild graham flavor, and milk chocolate. Summer will thank you. Continue reading

Rainbow Cauliflower Bowl

Rainbow Cauliflower Bowl

I’ve become kind of obsessed with cauliflower.

Lately, I’ve been eating it almost every day, with beet hummus, for breakfast scrambled with eggs, instead of rice with Indian food.

And then Sarah and I decided to combine our powers for good and make a colorful, healthy lunch totally based on cauliflower.

I am NOT on the low-carb bandwagon. Wheat would have to go extinct for me to give it up for the rest of my life. Despite these truths, I really love replacing grains with cauliflower.

Here’s the thing. I am the type of person who wants to spend time eating. It’s hard for me to feel “done” eating if my plate is clean in five minutes or less, even if I’ve actually had enough calories to fill me up. This is why vegetables, and cauliflower specifically, are amazing. More volume for less calories, longer meals with less overeating just because I still have the munchies.

This rainbow bowl is delicious and surprising. There are a lot of components, but all together they make an incredibly satisfying meal!

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Glazed Cinnamon Buns Redux

Glazed Cinnamon Buns

Three years ago, I made cinnamon buns for the first time.

And the first time I made them, I must admit, it was a bit of a gory experience. Butter and sugar were all over the counters and my clothes and I was furiously beating confectioner’s sugar into glaze by hand at 2am.

Since then, I have made glazed cinnamon buns more times than I can count. Out of everything I bake, this is the recipe that friends and family request the most! But my first post about it is…well…awkward. Awkward photography and awkward ranting.

You deserve better.

So I’m dusting off the cinnamon bun recipe, sharing a few tips and tricks, and hopefully making your mornings more delicious!

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Green Bean and Farro Salad with Manchego

Green Bean and Farro Salad with Manchego

I like to collect cookbooks. Mostly pretty ones. Often written by bloggers I enjoy and famous chefs.

Yet, like everyone in my generation, when I want to figure out what is for dinner, I usually ask Pinterest.

Which is why it’s so weird that I have been cooking lately from magazine clippings and *gasp* the actual pages of the books on my shelves!

When I found this grain salad as I was idly flipping through a magazine one morning, I immediately wrote all of the ingredients on my grocery list and purchased them the next day. I love whole grain salads, and you should, too!

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Zucchini and Squash Blossom Soufflés

Zucchini and Squash Blossom Souffles

Are you a gardener?

I keep trying, really I do, but I have never had any success with squash. I know they are supposed to be easy to grow, prolific even…but so are the tiny little caterpillars that keep murdering my squash plants year after year.

Which is why I am so grateful for friends with better garden prowess!

This year, one of my dear friends from church gifted me with zucchini blossoms and the world’s largest zucchini. Seriously, it was the size of a small pumpkin.

This soufflé recipe is a perfect way to make the most of the zucchini plants in your own backyard (meaning: you don’t need an industrial quantity of squash or blossoms, so you can make this recipe with what you are able to harvest—or what your friends are willing to part with!). I urge you not to be scared of soufflé. Yes, it’s fancy, and it makes all of your dishes dirty, but it’s also delicious and less delicate than you think! And, bonus, it’s a great way to trick your kids into eating delicious summer veg.

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Beet Hummus

Beet Hummus

Last week, I made these amazing beet burgers. Beets are lovely, aren’t they? I think beets are the most beautiful color in the whole world. But…I have to admit that I really hate to eat them plain. I’ve tried them in salads with goat cheese and soaked in butter and horseradish sauce. But my favorite beets are definitely those diced small and mixed well with other flavors.

As I was contemplating what to do with the lonely, leftover beet in my crisper, I suddenly remembered a batch of beet hummus Dave’s aunt had made at Christmas, and I immediately got excited.

This hummus is a little earthy and a little tangy, and full of gorgeous pink. Eat it with a huge handful of bright, raw vegetables and you will feel like you are on cloud nine.

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Red-Handed Beet Burgers

Red-Handed Beet Burger

Admit it. You love veggie burgers. You can’t escape the truth.

Veggie burgers are one of the best things about being vegetarian, in my opinion. (Why eat something boring when you can eat something creative?) And these beet burgers with quinoa and black beans are no exception! They are delightful and hearty and a little smoky.

They are also a brilliant backdrop for all sorts of toppings, so pick your pleasure and take a big bite.

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