Lavender Scones

A long, long time ago, I posted about my best friend Lauren's Mom's (aka Julie Mom's) lavender scones.  I'm OBSESSED WITH THEM.  I love them so much I can't even tell you.  Not too long ago, I welcomed an exciting treat in the mail - Julie Mom had sent me my own box of lavender scones!!! GET OUT OF HERE I said.  I've been rationing them out like a Civil War soldier at Gettysburg.  I still have a couple left but not for long.  I want them to last forever.

Thanks Julie Mom for my amazing, delicious gift.  I love them so much I just had to share them with you guys.

Here's the recipe!

3 cups all purpose flour
1/3 cup sugar
2 1⁄2 teaspoons baking powder
1 teaspoon salt
1⁄2 teaspoon baking soda
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2 -inch pieces
2-3 tablespoons dried lavender buds (more or less, depending upon availability)
1 cup chilled buttermilk

Preheat oven to 400°F. Sift flour, sugar, baking powder, salt and baking soda into large 
bowl. Ad butter and rub in with fingertips until mixture resembles coarse meal. Mix 
in lavender buds. Gradually add buttermilk, tossing with fork until moist clumps form. 
Turn dough onto lightly floured work surface. Knead briefly to bind dough, about 4 
turns. Form dough into 1-inch thick round. Cut out using 2 1⁄2” round biscuit cutter. 
Transfer to baking sheet. Bake until top of scones are golden brown, about 15 minutes. 
Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Stay hungry! 

Peanut Butter & Banana Smoothie

Jesse had his wisdom teeth out this past weekend which means projects around here have been limited to a) baby care b) husband care and c) finding tasty pureed foods for both of them.  Here's a peanut butter banana smoothie that we can't get enough of:

Jesse has been living on these since Friday because he needs sustenance.  I have been living on these on Friday since they are so delicious.  Baby Will can't eat peanut butter yet, but when he can, I'm sure he'll be all about these smoothies as well.  They're filling and taste creamy without any dairy.  If you don't add the honey, this smoothie is vegan (side note: did you know that serious vegans don't eat honey?  I guess it makes sense but I'd never thought about it).

To make this smoothie, I used:

2 bananas
handful of ice cubes (4 or so)
1 cup water
2 tablespoons of peanut butter
teaspoon of honey (optional)

Blend until smooth.  Feed to your newly toothless husband or enjoy on your own!

Mix it up with a few different flavors by adding chocolate syrup, berries, or a handful of spinach.  We had a spinach one this morning and it's super tasty.

Enjoy and stay hungry!

Shower Me with Quiche

You guys remember my friend Colleen?  The one who is responsible for introducing the most amazing ham and cheese sliders I have ever, ever had in my life?  Yeah.  That one.  She's getting married and I just happen to be so lucky to be part of her big day.  The weekend before last, we showered Colleen in gifts (and booze) and I showered myself in quiche.

No...really. 

Before I swan dived into said quiche, I was greeted by an adorable name tag.  THANK GOD for name tags.  I was wondering how I would remember who I was after drinking mimosas all day... 

We were also greeted by yummy brownies that we were encourage to take on our way home...

THE QUICHE.  We're getting closer...

Here are adorable little cupcakes.  I don't bake, so I can totally get behind a homemade brunch and store bought (not just any store...pick a good one) dessert.  Especially when it tastes like heaven.

Now to the quiche.  I took one bite and knew I was in totes trubs.  Heavy cream?  Check.  Bacon?  Check.  Flaky, buttery crust?  Check, check check.  Damn it damn it damn it.

It was seriously the best quiche I've ever had in my life.  SO GOOD.  And you know I demanded the recipe!! (scroll to the bottom peeps)

Awww....look at Colleen in the hot seat.  I LOVE IT.

I love this photo...happy, joyful faces, all around.

This wrapping put me to shame.  I refuse to wrap things. Mainly because it's not green I'm lazy.

Here's Colleen's future sister-in-law, Joanne, taking down all of the gifts...

I seriously had to take this picture a 4 times.  Lauren likes to talk/blink/make fun of me while I'm trying to take pictures of her.   Regardless, she's a rehearsal bouquet making PRO.

As promised, here's the quiche recipe.  

Quiche Recipe ( a la Colleen's fiancé, Bill's, aunt)


1 Med. Onion Chopped
1/2 lb. of Bacon cooked, drained, crumbled
1/2 - 3/4 lb lb. swiss cheese shredded
1 pck frozen chopped spinach
4 eggs lightly beaten
1 tsp salt
1/2 tsp. white pepper
1/8 tsp. nutmeg
1 tbl melted butter
1 3/4 c whipping cream
2 frozen deep dish pie shells

Cook frozen pie shells according to directions
Cook Bacon drain and crumble, dump grease
Saute onion and spinach in same pan then mix in bacon
Shred cheese
Mix up other additives (salt, pepper, nutmeg, butter, cream, eggs)
Split spinach and cheese into two pie shells
Add cream and egg mixture to each pie shell
Cook for 10-15 min. at 400 F
Reduce heat to 350 F for 30 - 45 minutes

Can be made ahead and put in freezer. Just cook less at 350 F ( about 20 -25 minutes ). Wrap well and put in freezer.
Stay hungry!

Blueberry Kale Smoothie

So remember that blueberry kale smoothie Caitlin made, way back when?  This was inspired by that.  I make this ALL the time.  At least 3-4 times a week.  I think it's absolutely delicious and totally refreshing.

Anytime, literally anytime, I mention blueberries (which is like every day), my husband screams "BLUEBERRIES BLUEBERRIES" from the youtube video, "you forgot the blueberries."  If you haven't seen this video...it's an absolute must.  I've seen it maybe 300 times and I still laugh so hard, I cry.

Ok, onto the smoothie.  

Here are the ingredients:

2 Cups Chopped Kale 

1 Cup Frozen Blueberries 

1 Cup Unsweetened Vanilla Almond Milk 

1 Tbs of Agave Nectar 

2 Tsp of Peanut Butter 

1 Pinch of Sea Salt 

 

Put the kale in the blender first.  Add the blueberries on top and then the rest of the ingredients.  Blend until smooth.

Kale - a fiber, mineral, and vitamin C, A, and K rich vegetable, kale is the earth's perfect food.  Move over spinach, kale is what is UP.
Blueberries - very high in antioxidants and a great source of vitamin C.  Plus they taste amazing.
Almond Milk - super high in protein and low in calories.  A great alternative to regular milk.
Agave Nectar - a low glycemic sweeter, agave is great for people on low carb diets.  For example, white sugar's average glycemic index is in the 60s, where agave is under 30.
Peanut Butter - fat helps keep us full longer and peanut butter has the good fat.  It also has lots of other healthy properties like vitamin E, potassium, magnesium, and vitamin B6.

Why do I add salt?  A little salt helps bring out the rich flavors in the kale and blueberries and also helps balance the sweetness.  It's totally optional, but give it a try. You know I wouldn't post this unless it tasted DELISH.  So yummy.  Stay hungry!

A Proper Irish Breakfast for Two



It seems a little odd to be posting about food when the entire eastern seaboard is getting owned by Sandy.  I'm sitting in my cozy, dry, Chicago condo and am safely watching the storm from under my duvet.  My entire family (including Caitlin, well she's not family but almost) is on the east coast.  I don't like it.  I don't like it one bit. Stay safe out there my peeps. 

Anyway, the food show must go on so here we go.  On.

Our dear and oft mentioned friends, Rick and Jenny (Ralph's parents) returned from Ireland and brought back a TON of amazing goodies.  In addition to a giant box of chocolates, nativity calendars, jam, etc. they brought us the key items to make a proper Irish breakfast.  Sigh.  Begin the waterfall of drool.

To begin, they brought us soda farls.  Basically it's soda bread that has been flattened and broken into four pieces or "farls."  Don't worry.  I didn't know that.  I had to look that up. 

It was doughy but light, and just delish.  I grilled each side in a skillet with some butter until it was nice and toasty and crispy.  YUM.

Next, came the potato farls. This was unlike anything I had before.  It was like a dense, savory pancake made with mashed potatoes.  I know, sounds loco, but it is SO good.  I grilled this in a pan as well.  Also with butter.  Duh.

Oh lord.  Oh sweet lord.  RASHERS.  Rashers how do I love thee?  Let me count the (ten) different ways.  One for each of you.  Rashers are like bacon but like a hundred times better.  They are sliced thin and aren't cured, but are still nice and salty.  It's as though bacon and ham had a baby and named her Rasher.  Actually, that's exactly what it's like.

DAMN.

With a couple fried eggs, Charlie and I kicked off our Sunday in true and utter bliss.  You can see the difference in the soda farl vs. potato farl.  The soda farl is bigger and fluffier and the potato farl is smaller and more dense. 



 This makes me want to move to Ireland.  Ralph?  You coming with?

THANK YOU Rick and Jenny for such an amazing and thoughtful gift.  If you would like to sample some amazing, authentic Irish food like rashers, you can order them from Tommy Moloneys.  

Stay hungry!

Skinny Ricotta Pumpkin Pudding

This recipe couldn't have been more random.  Really.  Like, the weirdest.  It turned out so good though.  I'm so proud of my baking. 

Ok, so nothing actually got baked.  But it was a dessert.   Hey!  That's a big step for me.

In my hunt for pumpkiny skinny goodness, this recipe is a keeper.

Ricotta Pumpkin Pudding ingredients for two:

1/4 Cup of Low Fat Ricotta Cheese 

1/4 Cup of Pure Pumpkin Puree (canned) 

1/4 Teaspoon of Cinnamon 

2 Tbs of Honey

Pinch of Sea or Kosher Salt  

1 Teaspoon of Vanilla Extract 

1 Cup of Fat Free Cool Whip

1/8 Cup of Graham Cracker Crumbs 

Mix together the ricotta cheese, pumpkin puree, cinnamon, vanilla, honey and pinch of salt.  Taste and add additional honey if you wish.  Gently fold/swirl in the cool whip. Add some of the graham cracker crumbs to the bottom of the bowl or dish (reserving a little to sprinkle on top).  Spoon the pumpkin, cheese, cool whip mixture on top of the crumbs and then finish with a little sprinkle.

Only 5 Weight Watcher points per serving.  Here are the full facts:

Mmmm fall and pumpkiny and not too sweet.  Basically the perfect dish for me.  Stay hungry!

Vanilla Bean Pumpkin Smoothie

Boy do I have a treat for you.  A trick or treat.  It's a treat that won't play a trick on your thighs.  (Sorry). 

Every time I walk into Starbucks this time of year, I'm bamboozled with delicious smelling, very high caloric wafts of pumpkin temptations.  Pumpkin Latte.  Damn you.  Damn you and your 13 grams of fat and 49 grams of sugar!  

I was craving something pumpkiny, but also cold.  So I came up with this concoction and BOY IS IT YUMMY.

It's also super easy to make.  Here is the recipe for two servings:

1/2 Cup of Canned Plain, Pure Pumpkin Puree (not pumpkin pie filling!)

1/2 Cup of Fat Free Greek Yogurt

1 Cup of Vanilla Almond Milk, Unsweetened

1/2 Tsp of Ground Cinnamon

2 Tbs of Honey

1 Vanilla Bean, Seeds

Small Pinch of Sea or Kosher Salt

2 Handfuls of Ice



Split the vanilla bean down the middle and scrape the seeds out. Add vanilla seeds and rest of ingredients to a blender.  Blend on high until mixed well.  Add more almond milk for a thinner smoothy or add more ice to thicken it up.  If you don't have vanilla beans or don't wish to go through the trouble of looking for them, just use 3/4 teaspoon of vanilla extract.  

Only 4 Weight Watchers points and TOTALLY satisfying.  Here are the complete nutrition facts:



Yum.  Totally yum and totally skinny biotches.  Stay hungry!

Ham & Cheese Sandwich Casserole

I'm not sure where my little brain cooked this one up.  I love ham and cheese sandwiches, and more cheese...so yeah...enter this guy: 

I had absolutely no idea what I was going to come up with or how this was going to turn out so I sort of threw in a little of this and that and it actually came out great.  

10 Slices of Stale or Toasted Italian Bread (or white bread, or anything really) 
5 Large Slices of Swiss 
10 Slices of Ham 
1/2 Cup of Grated Gouda
1/4 Cup of Grated Parm
6 Eggs
2 Cups of Milk
1 Squirt of Mustard 
2 Pinches of Dried Thyme
2 Tbs of Chopped Green Onions 
Softened Butter
Salt & Pepper 

Grease a 9x13 with butta.  Mo' butta mo' butt.  That's how I roll.  Literally. 

Now, line the bottom of the dish with half the bread.  You might need to do some creative work because the bread isn't going to fit perfectly.  

Next...layer on the ham...

...and then the Swiss...

 Next, add the milk, eggs, herbs, salt and pep, and mustard and whisk away. 

Layer the rest of the bread on top and then pour the egg and milk mixture on top....

Let the casserole sit for at least 4 hours.  If you are serving this to company, you can totally make this the night before.  Before it goes in the oven, sprinkle the gouda and the parm on top...

Here's what it looked like after 25 minutes in a 400 degree oven.  You'll basically know it's ready if you tip it on the side and the egg mixture doesn't pool up in the corner.  That way, you'll know it set. 

 Oh yes...

Mmmmmmm hmmmmm creamy, crunchy, cheesy, and hammy.  OH YES. 

The roof of my mouth is still burnt.  

Stay hungry!

Truffle Egg Toast

One of my favorite restaurants in Chicago is Davanti Enoteca.  It's this incredible Italian restaurant with unique and out of the box dishes, and they have something called Truffle Egg Toast.  I wanted to make the truffle egg toast at home and lucky for me... it came out pretty damn good.  

I love eggs.  They are cheap, fast, and you can use them a million different ways.  I especially love egg yolks.  Yum. 

Begin by cutting a rustic crusty piece of bread about two inches thick.  From there, you can either scoop out a well or use a biscuit cutter like this one. 

Just make sure you don't cut all the way through to the bottom...

Next, layer a couple piece of cheese over the bread.  I used Swiss.  You can use whatever you want.  I also thick havarti or munster would be good as well. 

Place the bread under the broiler until the cheese begins to melt and sink into the well.  Mine took about 2 minutes or so until it looked like this:

Next, take the bread out of the oven and immediate separate two yolks from the whites and drop them into the well.  You can preserve the whites for later use, or discard them.  Whites are healthy for you so obviously I have no need for them in this house. 

Place the bread back under the broiler for 2-3 minutes until eggs begin to set.  I like very running eggs but if you don't want them runny, I would suggest turning the oven down to 375 and cooking the bread and the eggs until they are set to your preference.  This is a very flexible dish. 

 

Now...for the best part.  I LOVE truffles.  Like love love LOVE.  Obviously, they are incredibly expensive so there are a couple of items I keep on hand that help impart the flavors, but are easy on the wallet.  Enter:  Truffle Oil and Truffle Salt.  You can get both at specialty food stores like Williams Sonoma or Whole Foods.  I drizzled some oil over the bread and eggs and sprinkled some of the truffle salt. 

 

 Dude. 

 

How outrageous does this look?  

 

Not only is this super, super easy...it's also incredibly tasty.  

 

This would be the perfect dish to make for company if you want to knock their socks off, but not spend all day slaving in the kitchen.  From start to finish...this took 5 minutes.  Dare I say this is the new egg in a hole???  I think I might. 

 Stay hungry!