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Eat like you’re in Finland

By
Bailey Woodean
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0
Eat like you're in Finland

Finland is located in Northern Europe along the border of Sweden. Finland is known for its picturesque snowy landscape and perfect view of the northern lights. Here are some recipes to shine a light on their incredible cuisine!

Mustikkapiirakka (Finnish Blueberry Pie)

Mustikkapiirakka (Finnish Blueberry Pie)

Ingredients

For the crust:

  • 100 g unsalted butter, at room temperature
  • 100 g cane sugar
  • 1 large egg
  • 100 g rye flour
  • 100 g all-purpose flour
  • 1 tsp baking powder
  • Pinch of cardamom

For the filling:

  • 250 g fresh blueberries
  • 250 g sour cream
  • 1 egg
  • 1/4 tsp cardamom
  • 1 tsp vanilla
  • 4 Tbsp cane sugar
Finland: Mustikkapiirakka (Finnish Blueberry Pie)
Instructions
  1. Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.

For the crust:

  1. Cream together the butter and sugar until fluffy and light.
  2. Add in the egg, and mix.
  3. Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
  4. Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
  5. Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.

For the Filling:

  1. While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
  2. Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
  3. Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
  4. Remove from the oven and cool at room temperature for at least 40 mins.
  5. Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.

Karelian pastry

National Dish of Finland Karelian Pasty

Ingredients

For Rice Porridge Filling                    

  • rice 1 cup
  • milk 2 cups
  • water 2 cups
  • Salt                 

For Rye Crust Pastry Shell                

  • rye flour 1 cup
  • all-purpose flour ¼ cup
  • water ½ cup
  • salt 1 tsp
Eat like you're in Finland
Instructions

For Rice Porridge Filling

  1. Pour the water into a saucepan and then add the cup of rice.
  2. Turn on the heat and bring to a boil.
  3. Stir occasionally.
  4. Place the lid on the saucepan and cook for twenty (0:20) minutes.
  5. Pour in the milk.
  6. Replace the lid and cook until the milk is absorbed and the rice is tender and creamy.
  7. Set aside.

For Rye Crust Pastry Shell

  1. Place both types of flour in a large bowl together with the salt.
  2. Gradually add the water and knead into a stiff dough.
  3. Form the dough into a log.
  4. Divide the dough into sixteen equal pieces.
  5. Shape each piece into a ball.
  6. Lightly sprinkle flour on a board and roll out each ball into a six-inch circle.
  7. Place three tablespoons of the rice porridge onto the center of each circle.
  8. Fold the two opposite sides of each circle of dough, partly over the porridge filling, about half-inch away from the middle, leaving the center of the filling exposed.
  9. Crimp the folded edges by pinching the dough together with the fingers so that the pasty resembles a cowrie seashell.
  10. Preheat the oven to 450 degrees F and line a baking tray with parchment paper.
  11. Set the Karelian Pasties onto the parchment paper and bake for about fifteen (0:15) minutes until golden, brushing once with a wash made of hot milk and butter.
  12. Take the pasties out of the oven and while hot, brush again with the wash.
  13. Allow the pasties to cool. Serve the Karelian Pasties with munavoi; an egg and butter side dish.

How to make the amazing slaw and what to pair it with

By
Bailey Woodean
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0
Easy Coleslaw Recipe (Coleslaw)

The slaw is commonly made with a varying combination of cabbage and mayonnaise, though other ingredients are included and many varieties exist today. The following three recipes for slaw are some of the more popular.

What do you pair slaw with?

Burgers and fries! This is a classic combination when you order a burger and French fries you will almost always receive a side of slaw. You may also receive a side of slaw when you order fish (fried, beer-battered, or fried) as well as other seafood dinners.

Simple Seedy Slaw

https://cookieandkate.com/simple-healthy-coleslaw-recipe/

Ingredients

Coleslaw

  • 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
  • 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
  • 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
  • ¼ cup chopped fresh parsley
  • Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
  • Lemon dressing
  • ¼ cup olive oil
  • 2 to 3 tablespoons lemon juice, to taste
  • 1 clove garlic, pressed or minced
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
Simple Seedy Slaw
Instructions
  1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots, and parsley. Set aside.
  2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
  3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons of lemon juice. Add the garlic, cumin, and salt and whisk until thoroughly blended.
  4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.

Creamy broccoli slaw

https://www.southernliving.com/recipes/creamy-broccoli-slaw

This one can be served as a side dish but it can also be used as a burger topping to give your typical burger an extra pop of flavor and punch of texture!

Ingredients
  • 1 cup mayonnaise
  • 1 cup chopped toasted pecans
  • 1 cup golden raisins
  • 1/2 cup chopped scallions
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated lemon zest plus 2 Tbsp. fresh juice (from 3 lemons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 (12-oz.) pkg. broccoli slaw mix
Creamy broccoli slaw
Instructions
  1. Stir together mayonnaise, pecans, raisins, scallions, vinegar, lemon zest and juice, salt, and pepper in a large bowl until combined. Add slaw mix; toss gently until thoroughly coated. Refrigerate 30 minutes. Toss gently, and serve.

Easy Coleslaw Recipe (Coleslaw)

https://dinnerthendessert.com/easy-cole-slaw/

Finally, the slaw recipe is the closest to a ”traditional” slaw recipe. It’s easy and is very popular as a side to fish, seafood, and burgers!

Ingredients
  • 14-ounce coleslaw mix with red cabbage and carrots*
  • 1/2 cup mayonnaise
  • 2 tablespoons white sugar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon white vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
Instructions
  1. Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl and whisk together until fully combined.
  2. Add in the coleslaw mix and stir well to combine.
  3. Refrigerate for at least 2 hours before serving.

Ristorante Massimo

By
Kayla Eaton
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0
Ristorante Massimo

One of the first places I went to eat in downtown Portsmouth was a quaint but beautiful restaurant located off the main street.  When you first walk in, you may not realize there is more than one floor. The first floor is filled with a few small tables, and when you walk downstairs, it is a whole floor filled with as many tables as the place can comfortably fit. The upstairs has a beautiful wood bar where the bartenders create enchanting cocktails like none that I have ever seen.

Ristorante Massimo

In the middle of the two floors is a beautiful kitchen with stainless steel appliances, and happy chefs. The owner graciously let my entire family view the whole place, including a peek in the kitchen. It was beautiful, and even after a year has been stuck in my mind. Downstairs is romantically low lit, with beautiful pieces of artwork near each table. The restaurant owner is the happiest man I have ever met, and I am thankful he got our family in when we needed it. I will be eating at this restaurant for life.

The Cocktails

One of the significant things that I think is attractive about this place is that they serve unique cocktails. I have been to many bars, I am in my early twenties, and I have seen many very cheap drinks. In fact, I have consumed a lot of those very cheap drinks. Ristorante Massimo made me feel incredibly fancy with the way they prepared the glasses, it was like a show, a form of art that each bartender knew, and I could only stare in awe. It was so noteworthy and incredible to watch and then drink it would be a shame not to mention it. Be sure to try one of their imported wines.

What to Eat

Scallops– Now, some of you may come here and think of a huge meal and a fancy drink. This isn’t a huge portion, but it is so filling. You won’t get a giant plate like you would at Denny’s. You get the appropriate portion size. The standard size, which is smaller than Americans, would like it to be. However, I loved the portion size. Every bite I took melted in my mouth, I tasted each bit of flavor put in and melted on the scallops. Underneath the beautifully cooked scallops were mashed polenta. Every bite was built with the intention of being phenomenal, and this restaurant nailed it.

Grilled Veal Chop– No matter what you choose at this restaurant, rest assured it will be beyond amazing. You will have no regrets ordering from this exclusive menu, and the price is well worth the amount of love and fresh ingredients put into each dish. This is veal, meaning baby cow, I know the thought is unattractive, but you should try it at least once. Beside the veal is a crispy eggplant, and on top is cucumber and pepper relish. All of it makes an aesthetically pleasing dish, and one that dances in your mouth creates a mouthwatering flavor.

Roasted Beets– If you’re looking for something small to go with your cocktail, this is the perfect plate. It is a small appetizer, but oh so filling. I absolutely love beets, but they do have an earthy flavor that is an acquired taste. I know many folks who refuse to eat them because of this, but Massimo does an incredible job of masking the flavor as best as they can without taking away too much of the natural beet flavor. They roast the beets and serve it with goat cheese. It is astonishing, and I think a lot of it has to do with how fresh the ingredients are.

If you are near downtown, Portsmouth make sure to book a reservation with this beautiful restaurant. This place is super popular and pretty well known, so you may have a hard time walking in and getting a table. It is best to call them, email them, reserve a table online, or you can now place an order for takeout and eat at the park. No matter what you choose, you will not be disappointed.

Ristorante Massimo
address59 Penhallow St, Portsmouth, New Hampshire 03803, United States
Websitehttps://ristorantemassimo.com/
telephone603-436-4000

Google Reviews

[wp-review-google-place-reviews place_id = “ChIJFbIYOAy_4okRZat8orzxCw8”]

Yelp Reviews

[wp-review-yelp-business-reviews id=”ristorante-massimo-portsmouth” title=”Ristorante Massimo” review_num=”3″]

Steak night!

By
Bailey Woodean
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0
steak night

Vampire steak

https://www.myrecipes.com/recipe/vampire-steak

Ingredients
  • 4 teaspoons minced garlic
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Spanish smoked paprika
  • 2 teaspoons chopped fresh tarragon
  • 1 (1 1/2-pound) flank steak, trimmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
Steak night
Instructions
  1. Combine the first 4 ingredients. Score a diamond pattern on both sides of steak; rub juice mixture evenly over both sides. Cover; refrigerate 1 hour.
  2. Preheat the grill to high heat.
  3. Sprinkle both sides of steak evenly with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until the desired degree of doneness. Remove steak from grill; let stand for 5 minutes. Cut steak across the grain into slices.

Steak with Chimichurri sauce recipes

Steak with Chimichurri Sauce Recipe

Ingredients

For Chimichurri Sauce:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 1/2 cup finely chopped cilantro
  • 1/3 cup finely chopped parsley
  • 1/4 cup finely chopped onion
  • 5 garlic cloves, peeled and minced
  • 1 TB fresh or dried oregano
  • 1 1/2 tsp kosher salt (not fine table salt)
  • 1/4 tsp crushed red pepper

For Steaks:

  • 4 ribeye or New York steaks, at least 1″ thick
  • kosher salt and freshly ground black pepper
  • garlic powder
Instructions
  1. Make Chimichurri Sauce ahead: In a bowl, combine all ingredients and toss well. Let sit at least 10 minutes for flavors to meld. If making ahead of time, cover tightly and chill until ready to use. Can be made 1-2 days ahead.

Make the Steaks:

  1. Use paper towels to thoroughly dry chilled steaks well. Sprinkle evenly with kosher salt, black pepper, and garlic powder on all sides. Oil grill well; using high heat, get the grill smoking hot. Once very hot, place steaks on the grill for 3 minutes on the first side, without moving them around. Brush tops of steaks with oil, turn them over, and grill for another 2 minutes. Once the exteriors are browned with nice grill lines, do the “press test” by tapping the centers of steaks with finger or utensil. They should have some give, but spring right back; not too soft and not too firm. If they’re feeling a bit too soft, give it another minute of cook time. {For medium-rare the centers should feel similar to the fleshy area by your thumb when you make a loose fist.}
  2. Place steaks on a cutting board and let them sit for 5 minutes before cutting. Do not slice or poke into them until the 5 minutes are up. This allows the juices to be retained, as well as gives the steaks a bit more “cook time” as the rest.
  3. Serve steaks sliced, with chimichurri sauce generously drizzled throughout.

Chef John’s Salisbury Steak

https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/

Ingredients
  • For the Steaks:1 pound 85% lean ground beef
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 large egg, beaten
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup, plain bread crumbs for the
  • Gravy:2 tablespoons salted butter
  • 12 large white button mushrooms, sliced
  • 1 cup diced onion1
  • 1 pinch salt
  • 2 tablespoons all-purpose flour
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 3 cups high-quality, low-sodium beef broth
  • salt to taste
  • 2 tablespoons salted butter
steak night
Instructions
  1. Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.
  2. Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.
  3. While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.
  4. Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.
  5. Remove meat from the refrigerator and divide it into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.
  6. Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

What’s for dinner?Chicken meatballs and garlic and Herb Spaghetti

By
Bailey Woodean
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0
Chicken meatballs and garlic and Herb Spaghetti

Due to the pandemic, some grocery items have been hard to come by so many of us might be experimenting more than normal with the items we have on hand. My family and I were lucky enough to be the recipients of a few gifted food items to help restock our supply. We received oranges, pears, cherries, a head of lettuce, a large container of yogurt, and son chicken meatballs. Since they are already made, I didn’t need to make them from scratch as the following recipe illustrates. However, I wanted to make sure I included that part of the recipe for future dinners.

Chicken meatballs and garlic and Herb Spaghetti

Garlic herb spaghetti with baked chicken meatballs

Garlic Herb Spaghetti with Chicken Meatballs

Ingredients

Baked Meatballs:

  • 1 pound ground turkey or chicken
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil (optional – makes meatballs more moist and yummy)
  • 1/2 teaspoon each garlic powder and onion powder
  • 1/2 teaspoon salt
  • black pepper to taste
  • additional seasonings optional (I added a pinch of this Go-To seasoning from What’s Gaby Cooking)

Garlic Herb Pasta:

  • 8 ounces spaghetti, linguine, or Cappellini (regular or whole wheat)
  • 1 stick (1/2 cup) Land O Lakes® Butter
  • 3 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 3–4 ounces fresh spinach, chopped
  • about a cup of fresh parsley, chopped
  • 1/2 cup grated Parmesan
  • 1/4 cup water or white wine (more or less as needed)
  • a squeeze of lemon juice, salt, and pepper to finish
Chicken meatballs and garlic and Herb Spaghetti
Instructions
  1. Preheat the oven to 400 degrees. Mix all the meatball ingredients until well combined. Roll into 30 small balls. Place on a baking sheet lined with foil and sprayed with oil to prevent sticking. Bake for 25-30 minutes.
  2. Cook pasta according to package directions. Drain and set aside.
  3. Melt butter in a large, deep pot over medium heat. Add the garlic and lemon zest. Sauté for a few minutes (don’t brown the garlic, but get the butter going so it’s a little bit sizzly).
  4. Add spinach and parsley and cook until just wilted.
  5. Add pasta, meatballs, and Parmesan. Toss to combine. Add water as needed to loosen it up and make it a little more creamy. Add seasoning to taste – including a final squeeze of lemon! Stand over the pot, eat forkfuls of pasta, and repeat.
Want to stick with the classics? Here is a more traditional recipe for spaghetti and meatballs.
Classic spaghetti and meatballs

Classic spaghetti and meatballs

https://www.askchefdennis.com/spaghetti-and-meatballs/#wprm-recipe-container-78219

Ingredients

Meatballs

  • 1 cup stale Italian bread
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 1/2 small onion
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1/4 bunch Italian parsley chopped
  • 2 cloves garlic minced
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1/4 cup grated Romano cheese

Tomato Sauce

  • 2 cloves fresh garlic chopped
  • 56 ounces Crushed Tomato San Marzano
  • 1 bunch fresh basil
  • 1/2 onion finely diced
  • 1/4 cup Olive Oil
  • 2 teaspoons sugar
  • Sea Salt and Pepper to taste
  • 2 pounds spaghetti
Instructions

Meatballs

  1. Soak bread in milk in a small bowl for 20 minutes.
  2. Mix beef and pork together in a large bowl. Stir onions, bread mixture, eggs, parsley, garlic, salt, black pepper,dried basil, and Romano cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
  3. Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.
  4. Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.

Tomato Sauce

  1. In a large skillet or small sauce pot, sauté diced onion and chopped garlic in olive oil until onions are translucent, do not allow them to burn!
  2. Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
  3. add chopped basil, sugar, sea salt and black pepper to taste (don’t over season you can always add more later).
  4. After your sauce has reached a boil, reduce the heat to low, a simmer for 15-20 minutes for classical Marinara / simmer for 1-3 hours for a rich hearty Tomato Sauce.

Pasta

  1. Cook pasta.  Follow instructions on the box.
  2. **Unless you have a large enough pot to cook both pounds at once, cook them 1 pound at a time.

How to make an incredible flourless chocolate torte!

By
Bailey Woodean
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0
Chocolate Torte

What is a chocolate torte?

A torte is described as being a type of cake. However, a traditional cake recipe uses flour, butter, eggs, and sugar whereas a traditional torte recipe doesn’t use flour (or it uses substantially less flour than the traditional cake recipe) and torte recipes typically call for ground nuts or breadcrumbs. Due to the change in ingredients, tortes have a heavier flavor profile and are denser in texture than a traditional cake.

How to make a flourless chocolate torte

https://www.foodnetwork.com/recipes/food-network-kitchen/flourless-chocolate-torte-recipe-2121190

This recipe walks you through the process of making a traditional chocolate torte. This particular recipe doesn’t use flour or any replacements for flour.

Ingredients
  • 1 1/2 sticks (12 tablespoons) unsalted butter or margarine, cut into small pieces, plus more for the pan
  • 12 ounces bittersweet chocolate, chopped
  • 6 large eggs
  • 1/2 cup sugar
  • Pinch of kosher salt
  • Unsweetened cocoa powder, for dusting
chocolate torte
Instructions
  1. Preheat the oven to 350 degrees F. Lightly butter the bottom and side of a 9-inch springform pan. Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl. Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined. Remove the bowl from the saucepan and let cool slightly.
  2. Combine the eggs, sugar, and salt in a large bowl. Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
  3. Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest. Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Remove the springform ring and transfer to a platter; dust with cocoa powder.

Mom’s chocolate cake

https://www.foodandwine.com/recipes/moms-chocolate-cake

This is a more traditional chocolate cake recipe. You can use store-bought chocolate frosting or make your own using this chocolate frosting recipe https://sallysbakingaddiction.com/favorite-chocolate-buttercream/

Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups of sugar
  • 4 ounces unsweetened chocolate
  • 6 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 eggs, lightly beaten
  • Chocolate Frosting
chocolate torte
Instructions
  1. Preheat the oven to 350°. Butter and flour two 8-by-1 1/2-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
  2. In a medium saucepan, combine the sugar with 2 cups of water. Bring to a boil over high heat and stir until the sugar dissolves; then pour into a large bowl. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. Stir in the vanilla.
  3. Beat the eggs into the chocolate mixture at medium speed until combined. Add the dry ingredients all at once and beat at medium speed until smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Cool the cakes in their pans for about 25 minutes, then invert onto a rack to cool completely.
  4. Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third of the Chocolate Frosting evenly over the cake. Top with the second cake and frost the top and sides with the remaining frosting.

Eating out with your dog

By
Bailey Woodean
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0
Eating out with your dog

One of the best parts of summertime is road trips and cool night drives! Sometimes we have our canine companions with us and when we need to stop for a note to eat, where can we go that will accept you and your pooch?

Starbucks

Starbucks may be a giant in the caffeine community but they offer a special menu full of secret items. One of the items is lovingly referred to as a Puppiccino. This menu item does not contain caffeine, but, it is a cup or espresso cup size of plain whipped cream!

Dairy-Free Puppuccino for Dogs

Dairy-Free Puppuccino for Dogs

https://www.rover.com/blog/dairy-free-puppuccinos-for-dogs/

Ingredients
  • 1 can coconut milk (Drinking coconut milk is too thin for this recipe. You need the canned product with its thick, fatty goodness to stabilize the cream.)
Instructions
  1. Pour contents of a can of coconut milk into a bowl, both liquid and solid.
  2. Mix thoroughly with a fork or small whisk until the solids are incorporated into the liquids. Your results should be frothy.
  3. Chill overnight, or until quite cold, so that your cream will hold its shape.
  4. When you’re ready to whip, give the coconut another quick stir for best results.
  5. Pour coconut milk into the canister of your whipped cream maker and close securely.
  6. Add a whipped cream charger and shake the coconut milk gently.
  7. Spray your coconut whipped cream onto your puppy pastries, puppuccinos, or right into your dog’s mouth!
  8. No whipped cream maker? Beat the chilled coconut mixture with a balloon whisk (or in your mixer) until stiff peaks form.
  9. Enjoy!

Chick-Fil-A

Chick-Fil-A is commonly the go-to restaurant for chicken and chicken sandwiches. But, like Starbucks, they also offer a special secret menu designed with your pooch in mind. Waffle fries (Woofle fries) and nuggets are some of the top contenders.

Copycat Chick-Fil-A Nuggets

Copycat Chick-Fil-A Nuggets

Copycat Chick-fil-A Nuggets

Ingredients
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup dill pickle juice
  • 1 1/2 cups milk, divided
  • 1 cup peanut oil
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon confectioners’ sugar
  • Kosher salt and freshly ground black pepper, to taste
Instructions
  1. In a large bowl, combine chicken, pickle juice, and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
  2. Heat peanut oil in a large skillet over medium-high heat.
  3. In a large bowl, whisk together the remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
  4. In a gallon size Ziploc bag or large bowl, combine chicken, flour, and confectioners’ sugar; season with salt and pepper, to taste.
  5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Dairy Queen

Dairy Queen is more straightforward. They don’t seem to have a special secret pup menu but what they do offer is a small portion of soft served vanilla ice cream.

dog and ice cream

Vanilla Ice Cream Just Like Dairy Queen

Copycat Dairy Queen Vanilla Ice Cream

Ingredients
  • 2 envelopes Knox gelatin
  • ½ cup of cold water
  • 4 cups whole milk
  • 2 cups of sugar
  • 2 teaspoons vanilla extract (I used ½ vanilla bean and 1 teaspoon vanilla extract)
  • ½ teaspoon salt
  • 3 cups whipping cream
Instructions
  1. Soak gelatin in cold water
  2. Heat milk, but do not boil.
  3. Remove from heat and add gelatin, sugar, vanilla, and salt.
  4. Cool and add cream.
  5. Chill 5 to 8 hours.
  6. Pour into a 4 to 6-quart ice cream freezer can.
  7. The process according to the manufacturer’s directions.
  8. Scoop into a container, cover well, and freeze several hours or overnight. Like most ice creams the flavor improves with aging.

Similarly, Shake Shack will also offer your pooch a scoop of vanilla custard topped with two doggie bone biscuits!

Sonic

Sonic Drive-Up restaurant offers special doggie treats, as well. In fact, your order will be accompanied by the doggie treats if you mention your canine companion at the order speaker.

Setting up the perfect breakfast bar!

By
Bailey Woodean
-
0
Setting up the perfect breakfast bar!

Breakfast bars are becoming increasingly popular for special occasions and parties. But, if you have never done one then you may be a little intimidated or unsure of what exactly you are supposed to serve. Here are some examples!

Some Breakfast Bar Exampes

Triple berry smoothie

https://www.delish.com/cooking/recipe-ideas/a24892347/how-to-make-a-smoothie/

Ingredients
  • 1 banana
  • 1 c. frozen strawberries
  • 1 c. frozen blackberries, plus more for garnish (optional)
  • 1 c. frozen raspberries
  • 1 1/4 c. almond milk
  • 1/2 c. Greek yogurt
Breakfast Bars: Triple berry smoothie
Instructions
  1. In a blender, combine all ingredients and blend until smooth.
  2. Divide between 2 cups and top with blackberries, if desired.

Chocolate Oatmeal with Peanut Butter Swirl

Brownie Batter Peanut Butter Swirl Stovetop Oatmeal

Ingredients
  • 1 cup rolled oats
  • 2 cups unsweetened almond milk
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons peanut butter, divided
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 large banana, mashed
  • pinch of salt
  • optional: 1 tablespoon of chocolate chips (optional)
Chocolate Oatmeal with Peanut Butter Swirl
Ingredients
  1. Place all ingredients (leave out 1 tablespoon peanut butter for drizzle) into a medium-size pot and turn heat to medium/high.
  2. Bring to a boil and then turn the heat down to medium and cook for about 10 minutes, or until the oatmeal has thickened. Stir often.
  3. Pour oatmeal into two bowls. Then, drizzle on 1/2 tablespoon of melted peanut butter on top of each bowl for the swirl. Last, add a few (optional) chocolate chips on top and a sprinkle of coarse sea salt. Enjoy!

Cherry-Almond Cookie Dough Oatmeal

Cherry-Almond Cookie Dough Oatmeal

Ingredients
  • 1/2 cup certified gluten-free old fashioned oats (not steel cut nor instant)
  • 1/2 cup water
  • 1/2 cup milk, any kind (I used unsweetened vanilla almond breeze)
  • 1 small ripe banana, sliced thin
  • 1 Tablespoon brown sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 1/2 cup cherries, pitted then sliced in half
  • 1 Tablespoon sliced almonds
Cherry-Almond Cookie Dough Oatmeal
Instructions
  1. Combine oats, water, milk, and banana slices in a saucepan over medium heat.
  2. Once bubbling, stir and cook until oats are creamy, about 3 minutes, using a spatula to mash banana slices.
  3. Remove pan from heat then stir in brown sugar, vanilla, and almond extract.
  4. Pour into a bowl then top with cherries and almonds.

Homemade Oatmeal with cashews and honey

Homemade Oatmeal with Cashews and Honey

Ingredients
  • 2 tablespoons Jif® Creamy Cashew Butter
  • 1 cup hot cooked oatmeal
  • 1-2 tablespoons honey
  • 2 tablespoons dried cranberries
  • 2 tablespoons roasted cashews
  • milk, optional
  • cinnamon, optional
  • brown sugar, optional
Homemade Oatmeal with cashews and honey
Instructions
  1. In a small serving bowl, stir cashew butter into hot cooked oatmeal until smooth.
  2. Drizzle with honey. Top with honey, dried cranberries, and cashews.
  3. If desired, add milk, cinnamon, and brown sugar to taste.

Chicken and waffle sliders

https://www.cookingchanneltv.com/recipes/alie-ward-and-georgia-hardstark/waffle-chicken-sliders-with-maple-butter-2137575

Ingredients
  1. 1 cup buttermilk
  2. 3 tablespoons hot sauce, such as Tabasco
  3. Kosher salt
  4. 1 pound boneless, skinless chicken thighs (about 4 thighs), cut into 2-inch pieces
  5. 1/4 cup pure maple syrup
  6. 1 stick salted butter, softened 
  7. Nonstick canola oil spray
  8. 2 cups your favorite all-purpose baking mix, such as Bisquick brand
  9. Canola oil, for frying
  10. 2 cups all-purpose flour
  11. Freshly ground black pepper
waffle sliders
Instructions
  1. Whisk together the buttermilk, hot sauce, and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  2. Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
  3. Preheat the oven to 250 degrees F.
  4. Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to the desired doneness. Transfer to the oven to keep warm while frying the chicken.
  5. Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine.
  6. Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes.
  7. Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
  8. To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles, and maple butter. Serve immediately with your favorite hot sauce on the side.
Chicken and waffle sliders

Barbecue sauce!

By
Bailey Woodean
-
0
Barbecue Sauce

Barbecue sauce is probably one of the most popular sauces used during the summer months. But, what happens if you can’t get to the store to buy it? Well, make it yourself, of course!

Option one: Kansas City, Missouri style!

Homemade Kansas City-style barbecue sauce

https://www.delish.com/cooking/recipe-ideas/recipes/a58343/easy-homemade-bbq-sauce-recipe/

Ingredients
  • 1 1/2 c. ketchup
  • 1 c. packed brown sugar
  • 1/2 c. water
  • 1/4 c. apple cider vinegar
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. molasses
  • 1 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. ground mustard
  • 1/4 tsp. paprika
Instructions
  1. In a medium saucepan over medium-high heat, whisk all ingredients until combined.
  2. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes.
  3. Let cool to room temperature and store refrigerated in an airtight container.
Barbecue Sauce

Options two: Dallas, Texas-style!

Dallas style barbecue sauce

https://www.lecremedelacrumb.com/dallas-bbq-sauce/#wprm-recipe-container-22924

Ingredients
  • 1 1/2 cups ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup brown sugar
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon seasoning salt
  • 3 tablespoons molasses
  • 2 teaspoons mustard
Instructions
  1. Whisk together all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
  2. Sauce may be served immediately but if you have some extra time, cover, and chill for at least 1 hour for the best flavor.
  3. Enjoy!
barbecue sauce

Want to try something a little outside your comfort zone?

Baked Sweet Potato Fries + BBQ Honey Mustard

Sweet & Smokey Baked Sweet Potato Fries + BBQ Honey Mustard

Ingredients
  • 1 large sweet potato washed and dried
  • 1 tablespoon cornstarch
  • olive oil a splash
  • salt
  • 1 tablespoon brown sugar packed
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon oregano
  • Parsley garnish
Instructions
  1. Cut sweet potatoes into small strips with even thickness (slightly smaller than the size of fast-food fries. You can peel them if you want but I don’t)
  2. Place sweet potatoes in cold water and let soak for at least an hour.
  3. Remove from water and dry completely with paper towels.
  4. Preheat the oven to 425 F.
  5. Place cornstarch in a plastic bag and then dump in the dried sweet potatoes.
  6. Toss to very lightly coat the sweet potatoes.
  7. Place sweet potatoes in a bowl and add a few drops of olive oil (just enough to very lightly coat sweet potatoes.
  8. Line a pan with parchment paper.
  9. Place sweet potatoes on the pan, but do not let them touch. (only place 1 pan at a time in the oven. Al off mine fit on one pan)
  10. Bake on top rack for 10- 15 minutes. Flip and bake for another 10-15 minutes. (baking time may vary depending on the thickness of your potatoes)
  11. Switch the oven to a low broil and broil each side for 1 minute (may need more or less time depending on your oven. Be sure to watch them the entire time they are broiling as they can burn quickly.)
  12. When fries come out of the oven let them sit on the hot pan and they will crisp up a bit more.
  13. Sprinkle with salt and then toss with the spice mixture when ready to serve. (Be sure that you are ready to serve immediately after tossing them with the spice mixture. The brown sugar eventually melts and becomes sticky, making the fries less crisp. I LOVE it though)
  14. Garnish with parsley.

Delicious grain bowl recipes to inspire and delight you!

By
Bailey Woodean
-
0
Delicious grain bowl recipes to inspire and delight you!

Grain bowls have become quite the popular dish but, certainly for a reason! They are typically a one-bowl meal that consists of avocado, chicken, seafood, leafy greens, and of course the star grains! These grains are typically either rice or quinoa. These meals are meant to be filling and healthy and many people will use them as meal options when they are trying to lose weight. Here are some deliciously healthy grain bowl recipes to inspire and delight you!

Baja Grain Bowls

Baja Grain Bowls

https://www.howsweeteats.com/2020/04/baja-grain-bowls/#wprm-recipe-container-65145

Ingredients

Cilantro Lime Vinaigrette

  • 3 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 1/4 cup fresh cilantro
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch crushed red pepper flakes
  • 1/3 cup extra virgin olive oil

Baja Bowls

  • 1 cup cooked rice
  • 1 cup cooked quinoa
  • 1 14-ounce can black beans, drained and rinsed
  • 1 avocado, thinly sliced
  • ¾ cup diced tomatoes
  • ⅔ cup of corn
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped fresh cilantro
  • plain Greek yogurt or sour cream, for serving
  • lime wedges for spritzing
  • salt and pepper
Instructions

Cilantro Lime Vinaigrette

  1. In a blender or food processor, combine the lime juice, honey, garlic, cilantro salt, pepper, pepper flakes, and olive oil. Blend until combined and smooth (some pieces of cilantro may remain). Leftovers stay great in the fridge for a few days! Store it in a sealed container.
  2. To assemble the bowls, divide the rice and quinoa between 2 bowls. Drizzle with a little vinaigrette and toss. Divide the beans, avocado tomatoes, corn, and feta between the bowls. Sprinkle each with a pinch of salt and pepper. Top with fresh cilantro and sour cream. Drizzle on the remaining dressing and serve with lime wedges.
Vegetarian Grain Bowl

Vegetarian Grain Bowl Meal Prep

https://tasty.co/recipe/vegetarian-grain-bowl-meal-prep

Ingredients

Roasted Chickpea & Veggie Brown Rice Bowl

  • 1 sweet potato, peeled and chopped into bite-size pieces
  • ½ lb brussels sprouts, trimmed and halved
  • 1 yellow bell pepper, roughly chopped
  • ½ red onion, roughly chopped
  • 15 oz can of chickpeas, drained and rinsed
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • 2 cups brown rice, cooked

Roasted Veggie Quinoa Bowl

  • 2 carrots, sliced
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, roughly chopped
  • ½ head red cabbage, sliced
  • 1 cup sugar snap peas
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 cups quinoa, cooked

Cilantro Lime Dressing

  • ¼ cup plain greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste

Soy Maple Dressing

  • ¼ cup of soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • pepper, to taste
Instructions
  1. Preheat the oven to 425˚F. Line 2 baking sheets with parchment paper.
  2. On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  3. On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
  4. Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
  5. Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
  6. Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
  7. Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
  8. Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
  9. To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
  10. Enjoy!
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