Such a long name.

Such a small and simple sandwich.

My Roma tomatoes are ready to rock in my little back garden. Last year I found lots of fun things to do with them– there was Tomato Bruschetta, Roasted Tomato Sauce, Roasted Tomato Basil Soup (my personal favorite), and no shortage of fresh tomatoes in salsa and on pizza. So when I picked my first handful of fresh garden tomatoes, I knew whatever I shared would have to be simple and special– so the tomatoes could shine. This is that.

Speaking of things that shine–

I have an important (and secret) question. Which probably seems sort of dumb since this blog gets published on the very public internet but… well let me just put it out there and then I will explain.

What do you guys know about cookies? Not COOKIES, but cookies- like in your browser? The little things that tell the world what kinds of ads to throw in your face that your computer(s) remember based on what else you look at. Like when you save something on Zappos to favorites and then there it is on every page reminding you that you REALLY wanna buy those cute wedge sandals even if you never get dressed up enough to need them.

This is the important question (and I’m talking to you technically savvy people out there): Are cookies based on your computer OR are they based on your IP address? This is serious business.

I need to know.

And I’ll tell you why.

But first look at more sandwich.

The reason I need to know is because for like 2 weeks ads for big blingin engagement rings have been ALL UP IN my face.

And obviously I do not shop for diamond rings. Nor have I accidentally clicked on any ads for diamond rings, or any other kind of jewelery for that matter. But there they are. Every day. Taking up the big ad space near the bottom right of this page. Flashing at me when I check my email. Floating in my peripheral vision on Facebook.

I figure this means one of two things. Either the advertising agencies of the world have my number, know that I just turned 33, and think I need to hurry up and get with the program and stop being such a single(ish… only for tax purposes) slow poke OR… someone in this house has been looking at rings. You see? IMPORTANT {secret} question.

So the reason I’m not super worried about publishing this on the internet is because 1) I don’t know who to ask internet questions besides my awesome invisible internet friends and 2) Chad never reads my blog. He eats all the food and reads stuff if I shove my laptop in his face. He will help me edit photos when I ask for an opinion and tell me what he might like better with what I cook. But Chad reads purely for information. Not for entertainment. Also chances are that whatever I write here he has already heard 38 times because I talk. A lot.

So tell me please: the cookies. Are they just based on the fact that marketers think I’m a sad situation? Or is someone at this IP address poking around in the shiny things department? Help. I have sandwiches.

Mini Tomato and Havarti Sandwiches with Balsamic Glaze

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Little bitty grilled sandwiches full of Havarti cheese, fresh garden tomatoes, fresh basil, and then drizzled with a sweet balsamic glaze

Author: Heather Tullos

Serves: 6-8

Ingredients

• 1 loaf crusty French baguette
• butter (for the griddle)
• ½ cup balsamic vinegar
• 1 teaspoon sugar (optional: see note)
• 4 ounces Havarti cheese, sliced
• 4-5 Roma tomatoes, sliced (or any fresh garden tomato– obviously with a larger tomato you won’t need as many
• ½ cup fresh basil leaves

Instructions

1. Heat a skillet or griddle to medium high (on a griddle I set mine to about 375).
2. Slice the baguette in rounds about ½” thick.
3. Butter the skillet or griddle. Lay the slices of bread in the butter.
4. Pour the balsamic vinegar in a small saucepan and cook it over medium high heat until it simmers. Reduce the heat just slightly and stir occasionally.
5. Lay cheese slices on top of all the bread toasting in the skillet.
6. Place tomato slices on half of them. Put basil leaves on top of the tomatoes.
7. Continue cooking for about 5 minutes (it takes a little bit for the cheese to receive heat with thicker bread).
8. Match up the halves– a slice with just cheese with a slice that has basil & tomatoes. This will make extra double cheese sandwiches.
9. When the bread is toasty golden brown remove the sandwiches from the heat.
10. The balsamic glaze is ready when it has reduced by half. It will thicken upon standing, but will still be sweet and delicious right away. Drizzle the glaze over the sandwiches and serve.

Notes

Cheaper balsamic vinegar is not as sweet when you cook it down and can sometimes be a little bitter. I still like it, BUT if you prefer a sweeter balsamic glaze, add the teaspoon of sugar when you are bringing the balsamic vinegar to a simmer. This will give you that sweetness in the glaze

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3.2.2045

The post Mini Tomato and Havarti Sandwiches with Balsamic Glaze appeared first on Sugar Dish Me.

#1- I feel like I post a picture of pretty mixed drinks every Manic Monday but… I mean who doesn’t like a pretty mixed drink? Anyway, this sangria from Avenue M in Asheville was … well basically it was the best sangria I have ever had ever. And I am determined to recreate it. So maybe there will be a delicious sangria recipe coming at you soon. Or maybe just more photographs of my delicious failures? We’ll see.

#2- I was in Asheville for a day trip to The Secret Spa with my mom and sisters. I got a facial for the first time ever and now I think I want to afford that luxury (which was actually a birthday gift from my sister) on a weekly basis. It was amazing. If anyone has tips on winning the lottery so I can add an aesthetician (P.S. why doesn’t Firefox know the word “aesthetician?) to the payroll please let me know. Also, I think I regularly sound like a walking advertisement for Asheville, NC, and maybe I am, but whatever. Just go there.

#3- Another funny social experiment from LAHWF. This makes me feel like people are still nice.

#4- I am obsessing over these Citrus Watermelon Popsicles. 3 ingredients. All fruit. I want them in my freezer all day everyday for the rest of the summer.

#5-  Chad and I went out on our regular little Friday lunch date and the place we picked was unusually busy (perfect patio dining weather, kids out of school, Friday at 12:45 pm…). We were greeted, seated, and brought beverages right away. Our server was super nice and was very clearly running her tail off. The women across from us were being straight up awful abusive beotches. They were MEAN. And the waitress was flustered. Also it was very obvious that the problem was in the kitchen (because sometimes the kitchen gets backed up. It happens) , and FYI servers don’t typically cook the food. Especially while they are refilling your sweet tea for the 95th time. Anyway, I said something to the mean ladies and they got all redneck white lady gangsta on me and it was sort of crazy. For a minute I thought it was an episode of What Would You Do ?. But then they went away. And I hope next time they want to treat a nice stranger that’s just doing her job like crap they think twice about it and realize that other people notice that mess. Just be nice. Gah.

#6- This little girl getting comfortable. She. Is. Crazy.

#7- More wise words from John Lennon. And I am completely fascinated by this panorama sunset. Totally amazing.

The post Manic Monday appeared first on Sugar Dish Me.

There are many many perks to blogging.

Like Chocolate Caramel Coffee Cookie Bars.

But also awesome people. Like all of you!!!

Earlier this week I got a surprise box in the mail that I thought was work and I was sort of dreading it. But when I opened the box it was 2 jars of jam from one of my favorite reader blogger friends. See? Awesome.

A couple of weeks ago, another friend, Meghan from The Tasty Fork whose fast & creative dinner solutions I adore, contacted me to see if I would like to contribute to a sort of internet potluck birthday party.

Um, duh. YES. First of all I love birthday parties. And second I think Meghan is super great and I would like to give her a big birthday hug/margarita. So anyway of course I agreed.

But I had already decided to make this week sort of dedicated to dude-friendly food in anticipation of Father’s Day weekend. So I reworked things a little bit and came up with a recipe that I think will work all the way around. I know for a fact that I have a house full of dudes that are WAY happy to have Chocolate Caramel Coffee Bars in the house. I hope Meghan likes them, too.

These bars are basically just one big batch of one of my favorite chewy chocolate cookie recipes re-worked a little bit and then pressed into a 9 X 13 pan. After the dough is baked and cooled, it is cut into bars and doused with a super simple homemade caramel sauce.

A word on caramel sauce: I need you all to know that I am sort of meticulous about what I post here. If it doesn’t work for me you will never ever see it, no matter how much I like the photos. Because nothing makes me more annoyed than a recipe I carefully collect the ingredients for, put time into, and it doesn’t work out. I threw away more butter and brown sugar this week testing caramel recipes than I actually care to discuss. Also, if you follow on Facebook you know that I managed to dump half a bag of brown sugar all over the floor. What I’m getting at here is that after I tried the caramel sauce in the crock pot (FAIL. Never ever try it), burned another batch on the stove, and had yet another batch to never ever thicken or come together, I FINALLY came up with one that is super simple, worked on the first try, and I made it with milk because I ran out of cream in all my previous fails. EASY CARAMEL SAUCE. You’re welcome.

There are more friends that brought Meghan birthday food! And if I suspect right, she will have a collection of fantastic recipe content from some really amazingly talented bloggers. Be sure to check it out! And wish Meghan a very happy happy birthday while you are there!

5.0 from 1 reviews

Chocolate Caramel Coffee Bars

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Double chocolate cookies flavored with coffee are pressed into a 9 X 13 pan, baked, cut, and covered with a thick buttery homemade caramel sauce. So easy. SO sinful.

Author: Heather Tullos

Serves: 24 bars

Ingredients

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• ½ teaspoon Lorann Keoke (Kahlua) Flavor ****see note****
• 2½ cups all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup dark cocoa powder (unsweetened)
• 1½ cups semi-sweet chocolate chips
• ¼ cup butter
• ½ cup milk (I’d recommend at least 2 %)
• 1 cup light brown sugar, packed
• 1 tablespoon vanilla
• pinch of salt

Instructions

1. Pre-heat the oven to 350 and butter a 9 X 13 casserole dish.
2. Beat together the butter and sugars until they are fluffy. Add the eggs, vanilla, and Keoke Flavor and beat until just combined.
3. Add the flour, baking soda, salt, and cocoa powder. Beat for about 1½ – 2 minutes until a soft dough forms, being sure to scrape down the sides. Stir in the chocolate chips.
4. Press the dough evenly into the prepared pan and bake for 20-25 minutes. The whole pan of cookie dough will puff up and look huge. It will fall as it cools. You will know it’s done when the sides sort of bump up like brownies would and the center is slightly firm to the touch.
5. While the cookie bars bake and cool, make the caramel sauce. In a small saucepan over medium heat melt the butter. Stir in the milk and light brown sugar. Bring it to a bubbly simmer, stirring occasionally to make sure it’s not sticking or burning.
6. Reduce the heat just a tad and let it continue to bubble and cook for about 20 minutes, still stirring often.
7. Stir in the vanilla and salt and remove it from the heat. It will thicken upon standing. Wait for it. It tastes amazing right away though.
8. Let the cookie bars cool completely before cutting and then drizzle each one with the caramel sauce.
9. These are also excellent with ice cream.

Notes

If you can’t find Lorann Keoke (Kahlua) Flavor, a densely concentrated essential oil that is especially great for baking & candy making, you can use a tablespoon of Kahlua (omit 1 teaspoon of vanilla) OR you can use 2 teaspoons espresso powder (still use 2 teaspoons vanilla) OR 1 tablespoon instant coffee granules. The Lorann oil is really wonderful and it would be my top piuck, but don’t drive all over town looking for it.

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3.2.2028

You can find the Lorann Coffee Keoke Flavor HERE. I found it at a farmer’s market for like $2.

I based the caramel sauce on many failures and also this recipe for Easy Caramel Sauce by Ree Drummond. I also referenced Divine Caramel Sauce from Mel’s Kitchen Cafe.

Cookie bars were adapted from my Grasshopper Sandwich Cookies.

Happy Birthday Meghan! Happy Father’s Day to all the dads and dudes that make their kids smile. Happy Weekend!

The post Chocolate Caramel Coffee Bars appeared first on Sugar Dish Me.

Summer has commenced in North Carolina and it is HOT. Sticky suffocating why-don’t-I-have-my-own-pool kind of heat.

Yesterday Evan turned the hose to the “garden shower” setting and then just stood under it for like 5 solid minutes. If anyone drove by here they might have thought that I bathe my kids in the yard. But whatever. It’s hot.

And because it’s so hot (you see everyone that complained it was still cool in May? I KNEW summer was going to smack us in the face with all its might, no matter the mild spring) I had mostly decided that I would not be cooking for the next 3 months. We can live on strawberries and lettuce, right?

Yeah that’s not right.

My resolve to never cook until August lasted about 15 minutes. It ended right about the time that I found a handful of jalapeno peppers ready to be picked on my plants in the garden.

Enter The Jalapeno Popper.

I flipping love jalapeno poppers. And for all the ridiculous peppers we grow ( in case you are unaware, we have more hot pepper plants than any normal people would ever need. It is a hobby for Chad and we are totally inundated with some of the world’s hottest varieties. Trying to figure out how to cook with them when I’d really rather make cookies is a challenge, no doubt.), jalapenos still have my favorite pepper flavor. A little heat but not so much that I have to hunt down the pepper’s flavor. Mmmmm. So naturally, poppers are a logical progression.

But they last about 45 seconds and dang if they don’t take forever to make!

So I took everything I love about jalapeno poppers and put it on little flatbreads. Cream cheese with a hint of onion, sharp white cheddar, shaved Parmesan, crumbled bacon bits, fresh sliced jalapenos, and crispy panko breadcrumbs.

I also got a little crazy and made my own flatbread. I mean, you don’t have to make your own, but given my aversion to driving to the grocery store before I cook and the ease of the recipe, not to mention their total awesome deliciousness, I’m really glad I did. If you are not feeling crazy, buy the flatbread.

Jalapeno Popper Flatbreads are fast, full of cheese, and that awesome jalapeno crunch and spice. Eat them!

And then stand under the hose for 10 minutes to cool off.

Jalapeno Popper Flatbreads

 

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Crisp little flatbreads covered in seasoned cream cheese, sharp cheddar cheese, shaved Parmesan, crumbled bacon, sliced jalapeno peppers, and toasty panko breadcrumbs. A perfect appetizer or a meal!

Author: Heather Tullos

Serves: 6

Ingredients

• You will need about 6 small (4″ diameter) flatbreads OR cut 3 larger ones in half OR make your own!!
• Flatbreads:
• 1¾ cup all purpose flour
• ¾ teaspoon salt
• ¼ teaspoon baking powder
• ¼ cup vegetable shortening
• 3 cloves garlic, finely minced
• ½ cup hot water
• Jalapeno Popper Toppings:
• 4 ounces cream cheese, softened
• ½ teaspoon onion powder.
• 4 ounces shredded sharp white cheddar (I always use Cabot!!)
• 2 ounces shaved Parmesan
• 2 pieces of bacon, cooked and crumbled
• 3 large jalapenos, sliced
• 1 tablespoon panko breadcrumbs
• ½ teaspoon olive oil

Instructions

1. If you are making your own flatbreads, start by whisking together the flour, salt, and baking powder in a large bowl. Throw in the shortening and minced garlic and mix everything together with your fingers until coarse crumbs have formed. Pour in the hot water and stir everything together. Turn the shaggy dough out onto a cutting board or clean counter top and knead for about 3 minutes until a soft ball of dough forms. You can add more flour if your dough is too sticky, but I’ve never needed to. Place the dough ball back in the bowl and let it rest for about 20 minutes. Heat a large DRY skillet to medium high — cast iron is best but non-stick works just fine. Divide the rested dough into 6 equal pieces and flatten each piece into a thin circle about ¼- 1/8″ thick. Cook the flattened dough in the heated skillet, 1 minute per side and then an additional 30 seconds or so on the 1st side. Set the cooked flatbreads aside to cool slightly.
2. Pre-heat the oven to 450. If you have a pizza stone USE IT!! If not a baking sheet is fine.
3. Combine the cream cheese and onion powder. Spread it over the top of each flatbread.
4. Top each with the shredded cheddar, shaved Parmesan, crumbled bacon, and jalapeno slices.
5. Mix together the panko breadcrumbs and olive oil and sprinkle the breadcrumbs over the top of each flatbread.
6. Bake them for 4-5 minutes, just until the cheese melts, the breadcrumbs toast, and the flatbreads start to crisp.
7. Slice and serve.

Notes

Please note that if you are making the flatbreads from scratch you need to allow yourself about 45 minutes of extra preparation time– about 6 or 7 minutes to make the dough, 20 minutes to let the dough rest, and 15 minutes or so to cook the flatbreads in the skillet. It IS a little extra work but the homemade flatbread is SOOOOO worth it.

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3.2.2028

The Homemade Garlic Flatbread is from About.com. I was skeptical but wanted something quick with simple ingredients that I knew I would have on hand and this fit the bill. It came together quickly and easily on the first try. The dough was super easy to work with and the flatbreads were totally delicious.

The post Jalapeno Popper Flatbreads appeared first on Sugar Dish Me.

339 posts, nearly all of which are recipes, and not one single beef burger.

That had to be remedied.

Especially because, well, I don’t know about your guys, but my guy likes BEEF.

If I could let Chad choose what we are eating everyday… well we would probably never eat anything because he hates making decisions and would much rather just sit down to the table and eat obscene portions of whatever I decide to make. He’s pretty easy like that. But.      If I were really trying to make him a meal to swoon over…

Wait.

Guys don’t swoon.

If I were really trying to make him a meal to get excited about– the kind he will mention a few days later, dropping hints for me to make it again, the kind that he will brag on when he thinks I’m out of earshot which I think is the most flattering thing in the universe– it would be THESE BURGERS.

And they start with this Bacon Onion Jam that is out-of-this-world-AHMAYZING.

I’m serious.

I made it ahead of time to test it out because… —breaking news—sometimes I get it wrong.

Okay that’s not really news. Especially considering how many times a day I spill.

Anyway, I spread some of the warm Bacon Onion Jam (which I cooked with beer that I am convinced amplified the flavor X 1,000) on toast to investigate my concoction and I seriously almost died it was so flipping good. If I knew how to can things I would set up a Bacon Onion Jam Sweepstakes and mail the winner a jar.

But I don’t.

So I’m giving you the recipe and trusting that you will make your own. Please make it.

Bangin’ Bacon Onion BBQ Burgers. A burger happy enough to make up for all the 339 recipes I posted without an actual burger. Toasted onion rolls spread with bacon onion jam and BBQ sauce, topped with an herb-seasoned lean all beef burger, sharp cheddar cheese, BACON, and a little lettuce so we can say we ate our vegetables.

Make these for your dad, husband, boyfriend, partner, brother, neighbor, friend. Make them for yourself.

Bacon Onion Jam

 

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Prep time

5 mins

Cook time

1 hour 20 mins

Total time

1 hour 25 mins

 

Sweet Vidalia onions cooked in bacon drippings with beer, apple butter, and cider vinegar. A perfect spread for any burger, sandwich or even just to smear on toast!

Author: Heather Tullos

Serves: 1 pint

Ingredients

• 6 slices lean bacon
• 2 medium Vidalia onions, halved and thinly sliced
• 1 cup beer
• 2 heaping tablespoons apple butter (see note)
• ¼ cup cider vinegar
• 1 tablespoon kosher salt
• ¼ cup light brown sugar
• 14- ½ teaspoon crushed red pepper flakes (optional)

Instructions

1. In a medium saucepan, cook the bacon. Remove the cooked bacon and set it aside for the burgers.
2. Place the saucepan with the bacon drippings back on the burner and add the onions. Cook them over medium him heat, turning them often in the pan to coat them with the bacon drippings, for about 20 minutes. They will soften and become translucent.
3. Pour in the beer and stir in the apple butter. Bring the mixture to a simmer.
4. Stir in the cider vinegar, kosher salt, brown sugar, and red pepper flakes.
5. Continue cooking the jam down, stirring occasionally, for about an hour. As the liquid cooks out you will need to stir more frequently so it doesn’t burn. You can reduce the heat some if necessary. If the mixture starts to stick, add a liuttle liquid and stir.
6. When it’s done, the jam will be thick, sticky, and the liquid will be completely cooked out.
7. Spread on everything. Eat.

Notes

In place of the beer + apple butter you could use 1 cup of apple juice or chicken broth, depending on what you have on hand. The broth WILL change the flavor though and it won’t be as sweet.

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3.2.1753

Bacon Onion Jam was inspired by the recipe for Bacon Onion Marmalade at SOLE Food Kitchen. Deanna’s blog is an excellent resource for anyone interested in shopping for a family at your local farmer’s market. She makes locavore eating easy and budget friendly!

Bangin’ Bacon Onion BBQ Burgers

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

Lean all-beef burgers seasoned with fresh herbs, grilled, and then covered in sharp cheddar cheese, bacon onion jam, crisp cooked bacon, and BBQ sauce. Served on onion rolls these burgers pack a serious bacon onion punch.

Author: Heather Tullos

Serves: 6

Ingredients

• 2 pounds lean ground beef
• ½ cup onion, finely chopped
• 2 cloves garlic, finely minced
• 1½ tablespoons chopped fresh oregano (no fresh herbs? see note)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh sage
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 6 onion rolls
• bacon onion jam
• 6 slices cooked bacon
• 4 – 6 ounces sharp cheddar cheese
• lettuce
• BBQ sauce

Instructions

1. In a large bowl mix the ground beef with the onion, garlic, oregano, parsley, sage, salt and pepper. Divide into 6 even balls, pat into patties, and refrigerate until you are ready to cook.
2. Heat the grill. HOT!!! is good to start– it keeps the lean meat from sticking. You can reduce the heat after both sides are seared and the juices are sealed in.
3. Cook the burgers to your preferred temperature.
4. To assemble the Bangin’ Bacon Onion BBQ Burgers, spread the bacon onion jam onto the top of each onion roll. Spread BBQ sauce on the bottom.
5. A slice of lettuce goes over the BBQ sauce. The hot burgers are placed on top of the lettuce. Top the burgers with the cheese. Place a slice of bacon on each burger and add the top bun.
6. Eat. Be Happy.

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3.2.1753

Burger recipe is the resulting inspiration of living in a house full of boy for 13 years.

Complimentary Dishes From Around The Web…

• Healthy French Fries from My Whole Food Life
• Tomato Feta Pasta Salad from Garnish with Lemon
• Garlic Herb Hasselback Potatoes from Center Cut Cook

The post Bangin’ Bacon Onion BBQ Burgers appeared first on Sugar Dish Me.

Dip.

Such a perfect excuse to eat a bunch of snacky foods.

I love things that are really quick to throw together in case of get-together emergencies. This dip is that– it comes together as fast as you can chop a few herbs and stir.

Andrew likes to refer to salsa as “dip”. It is a MAJOR pet peeve of mine when he asks if he can have “chip and dip” and what he really means is “chips and salsa”.

Dip has to be thick. It has to coat the chips. It has to stay in one delicious dippy spot on your little paper appetizer plate at the weekend barbeque so it doesn’t contaminate the brownie you decided to sneak off the dessert table before the burgers are done.

Salsa, no matter how chunky and full of veggies, can’t do that. Salsa is delicious. Salsa has a definite and permanent spot in my fridge and my diet. But salsa-tinged brownies are no good. And salsa is not dip.

THIS is dip. Sriracha Ranch Dill Dip. Cool and creamy, full of fresh herbs, and with just a slight kick from the Sriracha sauce. Thick, ranch-seasoned sour cream-based dip. Dip that never met a chip it didn’t like– pita, corn tortilla, potato– they all love it.

Add this to the list of dude-friendly foods we are making this week. And then be happy that it’s everyone-friendly too.

Sriracha Ranch Dill Dip

 

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Prep time

5 mins

Total time

5 mins

 

Author: Heather Tullos

Serves: 1¼ cups of party dip!

Ingredients

• 1 cup light sour cream
• 2 cloves garlic, very finely minced
• 3 tablespoons chopped fresh parsley
• 2 tablespoons chopped chives or minced green onions
• 1½ teaspoons chopped fresh dill
• 2-3 teaspoons Sriracha sauce (more to taste)
• salt & pepper to taste

Instructions

1. Mix all ingredients together and refrigerate until ready to serve.
2. The flavor amplifies the longer it sits– this can be prepared just before serving but is delicious if you let the flavors blend overnight.
3. It will keep up to 2 weeks refrigerated.

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3.2.1753

Andrew– you stand corrected.

More Man-Friendly Appetizer Foods You’ll Love…

Honey Chipotle Lime Baked Wings

Lightened Up Loaded Bacon Cheese Fries

Pepperoni Pizza Rolls

Bite-Size Bacon Spinach Cheese Balls

From Around the Web:

•  Hot 7-Layer Bean Dip from the Creole Contessa
• Bacon Bombs! from The Midnight Baker
• Bacon Parmesan Stuffed Mushrooms from Center Cut Cook

The post Sriracha Ranch Dill Dip appeared first on Sugar Dish Me.

#1- It’s Manic Monday!!! I had a fantastic weekend celebrating with my family. Let’s take a second to review.

Chad and I kicked things off with a sushi lunch on Friday that was outta this world delicious. I cannot say enough good things about Sumo, the little sushi spot that opened up near us recently, and dang if it isn’t about time there was somewhere in this place to get decent food! If you are in the Shelby, NC area please pay Sumo a visit! If you aren’t into sushi they have a hibachi menu that will not disappoint. My birthday lunch was so great!! Where is your favorite sushi spot?

#2- It is raining here like monsoon season so I don’t actually need this but I still thing it is majorly awesome. I’m gonna use this in August when the heat makes me wanna die and we haven’t seen rain in weeks. Raining FM. Check it out.

#3- We spent Saturday afternoon on the lake and the weather was perfect. Also, despite my liberal sunscreen application, my shoulders and cheeks still turned rosy and red and then all weekend people kept saying, “You got some sun!!” which I think might be one of those weird back-handed compliments? Is it actually secret code for, “You look like a lobster!” Or, “Why don’t you wear sunscreen???!!” I don’t know.

#4- I’ll be posting lots of dude-friendly food this week in case you need ideas for the dads in your life. Let’s start with this awesome list of 25 Gourmet Sandwiches for Guys from Men’s Health. #’s 17, 18, 20, and 24 look particularly amazing.

#5- I love THIS CAT. Not to be confused with the tiny monster below. Whom I also love, Even though she bites my feet.

#6- This is basically the worst idea Norma Jean ever had.

#7- This rainbow at the top of our road. It was breathtaking! Photos just don’t do a rainbow justice.

Hope your week is awesome! Make it great!

The post Manic Monday appeared first on Sugar Dish Me.

Today I turn 33.

So I’ve spent some time trying to figure out what I’ve learned in 33 years and some things I need to keep in mind.

Also I made cupcakes.

#1- I need to remember that life is not a race. Sometimes it is easy for me to get caught up in milestones– markers of achievement that I feel sure I should have checked off my list by now. Comparison is a soul-crusher. And I need to keep in mind that I am ME… nothing to compare that to. Same goes for you. And everybody! Own it.

#2- It is completely fine to sing very loudly in the car. Everyone sounds amazing in the confines of a vehicle. Seatbelts also make for most excellent dancers. And no one can see you through the windows unless you are at a stoplight. #science. We are all on our own roads and mine tends to be a little bumpy so I am determined to make it as fun as possible.

#3- LOVE. Have lots of it. For everyone and everything. All the time.

#4- It is part of my genetic makeup to run into things, trip over things, drop stuff, and spill.

#5- Make the most of it.

So obviously I have learned more than 5 things in 33 years. If not I’d be in trouble. But I feel like these are the things I need to keep with me every day all the time.

Cake.

Don’t be intimidated by the basil cream cheese frosting!!! These are kid friendly and I wouldn’t steer you wrong. Basil and strawberries compliment each other like the best of friends. I have a ridiculous sweet tooth and I would NEVER post substandard goodies! But. If you aren’t feeling adventurous, leave out the basil & heavy cream and just make a basic cream cheese frosting. Strawberries and cream are good friends, too.

5.0 from 2 reviews

Fresh Strawberry Cupcakes with Whipped Basil Cream Cheese

 

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Prep time

30 mins

Cook time

18 mins

Total time

48 mins

 

Author: Heather Tullos

Serves: 24-28 cupcakes

Ingredients

• 1 cup milk at room temperature
• 6 egg whites at room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2¼ cups cake flour
• 1¾ cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• ¾ cup butter (1½ sticks), softened but still cool (see note)
• 2½ cups chopped fresh strawberries
• 2 tablespoons flour (all purpose or more cake flour)
• Whipped Basil Cream Cheese Frosting:
• ½ cup heavy cream or milk
• ½ cup fresh chopped basil
• 1 (8 ounce) package cream cheese, softened
• ½ cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• ½ teaspoon vanilla
• Sprinkles, Basil Leaves, and Sliced Strawberries to decorate!!

Instructions

1. Whisk together the milk, egg whites, almond extract, and vanilla in a large liquid measuring cup. Set aside.
2. Pre-heat the oven to 350 and line a standard muffin pan with paper liners.
3. In a large bowl, whisk together the 2¼ cups cake flour, sugar, baking powder, and salt. Cut the butter into small cubes and drop them into the flour mixture.
4. Using a hand (or stand) mixer, mix the butter into the flour mixture on low speed for a couple of minutes until coarse crumbs form. **If you don’t have any kind of mixer, use my favorite method for cutting in butter– use COLD butter and grate it into the flour blend using a box grater. You can use a fork or your hands to blend the flour + butter and form the coarse crumbs**
5. Beat the egg/milk mixture with a fork one more time and pour all but ½ cup of the liquid into the flour mixture. Beat at medium speed fot about 1½ minutes. Scrape down the sides, add the last ½ cup of liquid, and mix on medium for another minute.
6. Toss the strawberries with the 2 tablespoons flour. Fold them into the cake batter.
7. Divide the batter between the prepared muffin cups (I use a ¼ dry measuring cup to dip the batter) and bake for 18-22 minutes. A pick inserted in the center should come out clean and the tops should be golden.
8. Let the cupcakes cool completely before frosting.
9. To make the frosting, heat the cream over medium/low heat until it just simmers. Add the basil and reduce the heat to low. Cook for 20-30 minutes, stirring frequently so the cream (or milk) doesn’t burn. Most of the liquid will evaporate and you’ll have a little liquid and a pan full of milky herbs. Pour the mixture into a blender or food processor and puree.
10. In a large bowl beat the softened cream cheese and butter. Add the powdered sugar and vanilla. Beat until fluffy. Add the basil/cream blend and beat until it’s completely incorporated. You can add more sugar to thicken if necessary.
11. Frost the cupcakes and decorate with the sprinkles, basil leaves, and sliced strawberries

Notes

Ingredient temperatures are CRUCIAL to the success of this recipe! Room temperature milk and eggs are super important. Make sure to set your ingredients out ahead of time.

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The white cake portion of this recipe is from The Perfect White Cake recipe by Amanda at i am baker. If you aren’t familiar with Amanda’s blog, first of all– where have you been?! And second please take a minute to go see all the insanely creative, beautiful desserts and cakes she has to offer.

More Cupcakes I Love…

Perfect White Cupcakes… In a Jar

Chocolate Chip Cookie Dough Cupcakes

Ice Cream Cupcakes

Best Basic Carrot Cake Cups

The post Fresh Strawberry Cupcakes with Whipped Basil Cream Cheese appeared first on Sugar Dish Me.

I smashed all of my favorite cookie flavor things into one delicious cookie.

Chocolate– there is plenty. Almonds? Double dose. Soft brown sugary cookie base? You got it. Loads of sprinkles? Of course!!

Double Chocolate Almond Sprinkled Cookies. YES.

I’m pretty sure that cookies are my favorite things to bake. They are perfect vehicles for all manners of delicious candies and chips, nuts, glazes, frostings, sprinkles… I am singing my cookie love from the rooftops right now. My roof isn’t that high up, but whatever. You get the idea.

I also like to put all my fun cookie creations in my boys’ lunchboxes.

Cookies give your kid superstar lunch status, in case you didn’t know that.

A few days ago I was shuffling around the kitchen pulling all the bags of pretzels and carrot pieces together for bag lunches at 6-something-a.m. and I noticed that I was stepping on an unreasonable amount of Rice Krispies in the floor. Not my idea of a good time before I’ve had my second cup of coffee.

So I asked Evan what was the deal and can’t you pour a bowl of cereal without getting half of it on the floor, you are ten years old for crying out loud?!

He laughed at me. Then he told me that Andrew oh-no-no’ed him.

I’m sorry, what?

And then I remembered THIS COMMERCIAL.

Basically Andrew ran through the kitchen at full speed and smacked the cereal box out of Evan’s hand mid-pour and said, “Oh No No!”

Which is going to be my tactic next time one of them reaches for a cookie.

Double Chocolate Almond Sprinkled Cookies

 

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Prep time

20 mins

Cook time

9 mins

Total time

29 mins

 

Chewy brown-sugar based cookies loaded with chocolate chips and natural almonds, with a hint of almond extract. Dipped in chocolate and covered in sprinkles- these cookies are a reason to celebrate.

Author: Heather Tullos

Serves: 24-30 cookies

Ingredients

• ¾ cup unsalted butter, at room temperature
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 egg
• ½ tablespoon almond extract
• ½ teaspoon vanilla extract
• 2 cups all purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• 2 cups semi-sweet chocolate chips, divided
• ½ cup natural almonds, coarsely chopped
• 3-4 tablespoons heavy cream (or milk)
• ½ cup sprinkles

Instructions

1. Pre-heat the oven to 350 and line a baking sheet with parchment paper.
2. In a large bowl beat together the butter and sugars until fluffy. Add the egg, almond extract, and vanilla extract. Beat until just combined.
3. Add the flour, cornstarch, baking soda, and salt. Mix until the dough comes together.
4. By hand stir in 1 cup if the chocolate chips and the ½ cup of chopped almonds.
5. Drop by the heaping tablespoon about 2 inches apart onto the prepared baking sheet.
6. Bake for 8-9 minutes, until the tops are golden brown. Do not over-bake.
7. Let the cookies cool slightly before moving them to a wire rack to cool completely.
8. While the cookies cool, heat 3 tablespoons of the cream in a small saucepan over medium heat– just until it simmers. Don’t let it burn! Stir in the chocolate chips and remove the pan from the heat. Keep stirring until the chocolate is smooth, adding more cream a tablespoon at a time if necessary.
9. Lay out a sheet of parchment or wax paper.
10. Dip half of each cookie into the melted chocolate, lay the dipped cookie on the paper, and then cover the chocolate with sprinkles. Repeat for each cookie.
11. Let the chocolate set before serving– refrigerate to speed up the process if desired.

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The base for this cookie recipe is The Perfect Cookie Base from Shelly at Cookies and Cups. It IS indeed the perfect cookie base! No refrigeration required and it produces that slightly chewy, awesomely golden bite of brown sugar-based cookie dough. Check out Shelly’s blog– it is loaded with serious goodies that make my gym efforts totally worthwhile.

These cookies are part of the first Thursday of the month Leftovers Club!

Check out the other Leftovers Club participants. Shippable delicious goodies from bloggers across the country!

If you would like to participate in the Leftovers Club and exchange good stuff with other food bloggers once a month follow The Leftovers Club link below.

More Cookies I Love…

Orange Creamsicle Cookies

Rocky Road Cookies

Loaded Peanut Butter Oatmeal Cookies

The post Double Chocolate Almond Sprinkled Cookies appeared first on Sugar Dish Me.

Tacos.

I have a deep affection for all of the Mexican food. Enchiladas, taquitos, burritos, quesadillas, anything boasting queso fresco— I love it all.

Also margaritas. Let’s not forget the margaritas. On the rocks. With salt.           Thanks.

But tacos definitely, definitely, DEFINITELY top that list.

Tacos are awesome because they are so completely versatile. You can put anything in them! My boys are partial to the ground beef + cheese + lettuce variety. And actually– I am, too. Sometimes.

I’m actually pretty fickle about ground beef. (I really only like to buy it from a local vendor at the farmer’s market. For reasons why look HERE)

So I put all kinds of other things in the tacos. And since this week is all about things I love, these tacos got dressed up with sweet potatoes. Oh I love sweet potatoes.

These tacos are smoky, spicy and sweet. The quinoa makes them protein-rich and super filling. It also holds a ton of flavor in the seasoning.

About a month ago I was gifted the most amazing jug of natural maple syrup, tapped by the father of a friend. I knew I needed to find a few recipes that would make it shine and this maple cream sauce is IT. The sweet balances the spice and the Greek yogurt really lends a creamy coolness to that crunch of jalapeno heat.

This recipe is so simple– it comes together really quickly and I was completely in love with the results.

Smoky Sweet Potato Tacos with Maple Cream. Do this!!

Also– if this recipe seems weird for you, please please please just trust. It is delicious. I promise I wouldn’t steer you wrong!

5.0 from 1 reviews

Smoky Sweet Potato Tacos with Maple Cream

 

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Roasted sweet potatoes tossed with smoky paprika and stuffed into baked flour tortillas with seasoned quinoa, black beans, corn, onions, and jalapenos. Then they are topped with a sweet maple cream sauce and sliced avocado– a little spicy, a little sweet. All delicious

Author: Heather Tullos

Serves: 4-6

Ingredients

• For the Sweet Potatoes:
• 2 medium – large sweet potatoes, peeled and sliced
• 1-2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon paprika (smoked paprika if you can find it!)
• For the Quinoa:
• 2 teaspoons olive oil
• 1 medium onion, chopped (about 1 cup)
• 1 cup water
• ½ cup dry quinoa
• 1 can black beans, drained and rinsed (about 2 cups cooked)
• ½ cup frozen corn
• 1 teaspoon chili powder
• ½ teaspoon paprika (smoked!)
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 2 sprigs chopped fresh oregano (or ½ teaspoon dried)
• salt to taste
• ⅓ cup broth (vegetable or chicken)
• For the Maple Cream
• ⅓ cup Greek yogurt
• 1 tablespoon maple syrup
• Tacos
• 8 flour tortillas
• sliced jalapenos
• diced avocado
• fresh cilantro

Instructions

1. Pre-heat the oven to 375. Line a baking sheet with parchment paper (you CAN lay the sweet potato pieces directly on the baking sheet, but the parchment paper helps them to crisp more without getting too dark).
2. Toss the sliced sweet potatoes with the 2 tablespoons olive oil and lay them in a single layer on the prepared baking sheet. Sprinkle them with the kosher salt and paprika and bake for about 25 minutes, turning them over with a spatula halfway through.
3. While the potatoes roast, heat the 2 teaspoons olive oil in a medium saucepan. Add the onions and cook them for about 2 minutes, until they begin to soften. Pour in the water and bring it to a boil.
4. Add the quinoa to the boiling water, cover, reduce the heat, and cook until most of the liquid is absorbed.Stir in the black beans, corn, chili powder, paprika, cumin, garlic powder, oregano, salt (optional) and broth. Re-cover and cook until all the liquid is absorbed.
5. Mix together the Greek yogurt and maple syrup.
6. Assemble the tacos. Stuff each with the quinoa blend, sweet potatoes, jalapenos, and avocado. Top with the maple cream and sprinkle with fresh chopped cilantro

Notes

1- A squeeze of lime before you eat these is awesome. 2- For my flour tortillas I very lightly brush each side with oil and then drape them over the rungs in the oven until they begin to toast while the sweet potatoes cook. This step is optional, but gives them a little extra crunch. YUM!

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More Food I Love…

Tequila Lime Cheesecake with Strawberry Margarita Topping

Roasted Cilantro Chicken Tacos with Black Bean Salad

Sweet Potato Black Bean Quesadillas

Crock Pot Chicken Tacos

The post Smoky Sweet Potato Tacos with Maple Cream appeared first on Sugar Dish Me.