The winner of the Wisconsin Cheese Giveaway is Clare McBride! She said:
True that, Clare. I’ll be e-mailing you soon for your address!
Thanks to everyone for your tasty cheese pairing comments. I think I may have to eat cheese and crackers for dinner for the rest of my life, now.
It’s time for summery breakfasts. Breakfast to match our no-sleeves and shortie shorts. Let’s fill our pockets with snacks and go for a long walk. Let’s fill our bagels with berries and top them like they’re donuts.
These bagels may be a two-day ordeal, but don’t let that stop you. The first day is no biggie, and the second day involves boiling and baking. It pairs perfectly with morning coffee and mis-matched pajama wearing.
I took one bite and proclaimed these my favorite bagel! True story. The dried strawberries make these taste like sunshine, and the cream cheese makes these taste like dessert.
Strawberry Bagels {makes 12 large or 23 small-ish}
Recipe adapted from Smitten Kitchen + The Bread Baker’s Apprentice
Ingredients:
sponge -
- 1 t yeast
- big pinch of sugar
- 4 cups unbleached bread flour
- 2 1/2 cups water, room temperature
dough + berries -
- 1/2 t yeast
- 3 3/4 cups unbleached bread flour
- 2 3/4 t salt
- 1 T honey
- 2 cups dried strawberries, roughly crumbled
for finishing -
- 1 T baking soda
- cornmeal (for dusting the baking sheets)
- sweetened coconut for topping
Directions:
- Day one: make the sponge. Whisk yeast and a big pinch of sugar into water, in the bowl of your stand mixer. Set aside until foamy, about 5 minutes. Add flour, whisking or stirring until it forms a smooth sticky batter. Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes foamy and bubbly and has swollen to near double in size.
- Make the dough. In the same bowl, add the additional yeast to the sponge and stir. Then add the salt and honey. Slowly add 3 cups of flour and dried berries to the mixture. Stir or mix on a low speed with a dough hook until the ingredients form a ball, slowly working in the remaining 3/4 as needed to stiffen the dough.
- Knead by hand for 10 minutes or 6 minutes by machine. The dough should be firm, stiffer than your average bread dough, but still pliable and smooth.
- Immediately divide the dough into twelve 4.5 ounce pieces for standard bagels or twenty three 2.3 oz pieces (like I made here). Form the pieces into rolls. Cover with a damp towel for 20 minutes. Meanwhile, line two baking sheets with parchment paper and mist lightly with cooking spray.
- Shape the bagels. Poke a hole in the center of a ball of dough and gently rotate your thumb around the inside of the hole to widen it approximately 2 inches in diameter or 1 inch for the smaller guys. Place each of the shaped pieces 1-2 inches apart on the prepared baking sheets. Mist the bagels very lightly with cooking spray and cover lightly with plastic wrap. Let the pans sit at room temperature for about 20 minutes. Refrigerate overnight, or for a few hours.
- Day two: (the following day or when you are ready to make the bagels), preheat the oven to 450°F. Bring a large pot of water to a boil and add baking soda.
- Remove bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit. (They should float.) After 2 minutes flip them over and boil another 2 minutes. (If you like your bagels a little less chewy boil and boil only 1 minute on each side.) While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal. Sprinkle the bagels with coconut as they come out of the water.
- When all the bagels have been boiled and topped, bake for 5 minutes then rotate the pan and then bake 5-7 minutes or until golden brown.
Honey Cinnamon Cream Cheese
Ingredients:
- 8 oz. cream cheese
- 2 T honey
- big pinch cinnamon
- 1/2 t vanilla
Directions:
- Beat together all of the ingredients until combined. Chill until ready to top your bagels.
Yay! Click HERE for a printable pdf of the recipes above.
Dried strawberries are magical.
P.S. I bought mine at Trader Joe’s, but you can find them online here.
This is the kind of meal where you can’t help but take giant, un-ladylike, but totally respectable, bites. These noodles are Lady and the Tramp-esque. Who knows, maybe you’ll meet your true love mid-noodle.
But mostly just know that this is one tasty dinner. It’s perfect for a casual weeknight. It’s filling AND it’s pretty. And I promise you’ll be full before you want to be. You might get mad at your tum for not being able to fit more of this rainbow in there. But don’t fret, it makes for awesome leftovers. I know from experience. You see, this serves 6, but I made it for 1, and I’ve been eating it for dinner since. I miss it in advance, and I bet you won’t get sick of this either. (Is that a way to sell it?)
P.S. If you’d like to make this vegetarian check out Tracy’s method involving grilled tofu!
Vietnamese Vermicelli Salad with Peanut-Crusted Chicken
Recipe adapted from Shutterbean {serves 6}
Ingredients:
dressing -
- 2/3 cup warm water
- 1/4 cup honey
- 1/4 cup sriracha, or chili garlic sauce, to taste
- 2 T soy sauce
- juice from 3 limes, to taste
- 1/2 t salt
salad -
- 1 (8 oz.) package of vermicelli rice noodles
- 1 medium cucumber, sliced into thin half-moons
- 1 small red pepper, thinly sliced
- 1 medium carrot, julienned or shredded
- 1 small red onion, sliced thinly
gremolata -
- 1/4 cup+ fresh mint leaves, roughly chopped or torn
- 1/2 cup peanuts, roughly chopped or food processed into crumbs
chicken -
- 1 lime, plus more to serve
- 2 large chicken breasts, sliced in half thin-ways
- salt and pepper
- 1 1/2 cups peanuts, chopped in a food processor until teeny
- 2 eggs, beaten
- 1/2 cup flour
Please note: I bought scant a pound of peanuts, and used most of them for garnish and crusting the chicken, so get extra for topping, if you want!
Directions:
- Put all of the ingredients for the dressing in a jar and shake until combined. Place chicken in a large bag or shallow dish and pour about scant half up of the dressing over them, squeeze the juice from one lime into the bag as well. Set aside at room temperature to marinate for 20-30 minutes.
- Meanwhile, preheat your oven to 350°F. Line a large baking sheet or two with foil. Spray with cooking spray.
- Take the chicken out of the marinade and sprinkle with salt and pepper. Cut into strips. Get ready to peanu-crust your chicken by placing the flour in a shallow dish, whisk the eggs in another shallow dish, and then put the chopped peanuts in another. Dredge the chicken in the flour, then egg, and then press into the peanuts. Place on the prepared baking sheets. Bake for 20-30 minutes or until no longer pink in the center and cooked through. Set aside.
- Cook the noodles by placing them in a large bowl. Pour boiling water over them until submerged. Set aside for about 3 minutes or until done. Rinse with cool water.
- Make the gremolata by stirring together the fresh mint with the chopped peanuts. Place in a small dish.
- Plate the salad by dividing up the noodles, vegetables, and chicken between the plates. Pour sauce over to your hearts content. Sprinkle with gremolata and eat like you mean it. Personally, I like to have the sauce and gremolata near by at all times for there to be more of each in every bite. Squeeze lime over your plate if you’re feelin’ it.
Yay! Click HERE for a printable pdf of the recipe above.
Prep your vegetables and then have a drink.
- Contest Closed -
This week I shared a recipe for these savory and sweet crepes on the Wisconsin Cheese Blog. Check out my favorite crepe recipe with two different cheesy fillings right here.
GIVEAWAY: Wisconsin Cheese has offered to give one of you lovely people $25 worth of cheese! To enter simply comment with your favorite cheese pairing. Head over to CheeseCupid.com for some tasty pairing ideas. I can’t wait to see your favorites!
PLUS: Click the image above to check out their new videos about cheesy goodness. Pop back over and let me know which one is your favorite for an additional chance to win.
The giveaway will end Monday, May 14 at 6pm EST. This giveaway is only open to U.S. residents.
Check back for the winner next week!
Gruyere + Ricotta = cheese love
These are the french fries of the tea partying world.
The edges are crisp while the center is chewy version of shortbread I had no idea existed! Maybe I under-baked them a smidgen, and maybe I’m so glad I did!
These are dreamy with forest honey, sea salt, and jam. Pretty much three of my faves.
So, I think you should totally make these little fellas for your next lady party. Use your most favorite honey. Package them up like french fries in little paper bags, if you’re feeling ambitious. But mostly, let’s just get our french fry on cookie style.
Forest Honey Shortbread Fries
Recipe adapted from Evil Shenanigans
Ingredients:
shortbread fries -
- 1 1/2 cups all-purpose flour
- 2 T cornstarch
- 1/3 cup sugar
- 3/4 cup unsalted butter, cut into pieces and chilled
- 1 t kosher salt
- 3 T of your favorite honey, divided
- 1/2 t vanilla
top it -
- 1 T more of your favorite honey
- sea salt, for sprinkling
- strawberry jam, for dunking
Directions:
- Preheat your oven to 350F. Spray an 8×8 inch baking dish with cooking spray. Line with parchment paper and spray again.
- With an electric mixer, beat together the shortbread ingredients on low until combined, well-mixed, and smooth. Press into the prepared baking dish. Prick with a fork all over, being careful not to press the fork al the way to the bottom of the pan.
- Bake for 35-40 minutes or until the center of the cookies feel firm when lightly pressed and are golden brown all over. Allow to cool in the pan for 5 minutes. Brush the additional tablespoon of honey over the shortbread and sprinkle with sea salt. Allow to cool in the pan for 30 more minutes. Cut with a sharp knife and allow to cool completely on a wire rack.
- Serve with jam or more honey for dunking, and a cup of tea if you’re feeling especially ladylike.
Click HERE for a printable pdf of the recipe above.
Honey, thanks for being you.
These cupcakes could never be muffins. They could never be chillin’ in the world frosting-less. Some of them sunk strangely and some broke a little when I took them out of the pan. …but don’t worry, once these guys are frosted they’re lovely! And once you’re eating one you’re happy!
You see, they bake up cookie-like. A little bit imperfect and a lot delicious.
Oatmeal Chocolate Chip Cupcakes {makes 33-ish minis}
Recipe from How Sweet Eats
Ingredients:
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 2 t vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted + cooled
- 1 1/4 cups all-purpose flour
- 1 1/4 t baking soda
- 1/2 cup rolled oats
- 1/4 t salt
- 1/4 t cinnamon
- 2 T milk
- 1/2 cup mini chips
Directions:
- Preheat your oven 350°F and line a few mini cupcake tins with paper liners.
- In a large bowl, whisk together the egg and brown sugar. Add vanilla and butter and stir until combined. Mix in the flour, baking soda, rolled oats, salt and cinnamon. Mix in milk and fold in chocolate chips.
- Divide batter between paper-lined cups filling 1/2-3/4 of the way with batter. Bake for 9-12 minutes or until set and golden.
- Cool on a wire rack before frosting.
Cookie Dough Frosting
Recipe from here + Annie’s Eats
Ingredients:
- 1 1/2 sticks unsalted butter (12 T), at room temperature
- 6 T light brown sugar, packed
- 1 3/4 cups confectioners’ sugar
- 1/2 cup all-purpose flour
- heaping 1/4 t salt
- 1 1/2 T milk
- 1 1/4 t vanilla extract
- mini semisweet chocolate chips to top
- Beat together the butter and brown sugar with an electric mixer until creamy. Mix in confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla until smooth and well blended.
- Frost the cupcakes generously, sprinkling with mini chocolate chips.
Yay! Click HERE for a printable PDF of the recipe above.
Scandalous.
My mom was in town last weekend! So I made sure to take her to my favorite places. We went to Taqueria Lupita’s for dinner for carnitas tacos and then walked down to La Gloria Bakery for churros and the cutest cookies ever. (I can’t wait to go back to try their pork tamales!)
We went to Eastern Market on Saturday morning for strawberries and rhubarb to make pie! We couldn’t resist the daffodils either. For dinner I used some of the strawberries for my fried goat cheese and strawberry salad, and it’d be a shame to have a salad without crusty bread!
Sunday we headed over to Zingerman’s Delicatessen for lunch. We split the Cuban Conundrum sandwich, the Nathan’s Double Play hot dog and their awesome mac and cheese. Then we hit up Oddfellow’s. (It’s my favorite antique store!) I finally bought the pink whale of my dreams and the little floral vase pictured. Then we made coconut oil granola! I totally made her take some in a bag for a snack at the airport Monday.
Needless to say, it was such a fun weekend! I had so much fun taking my mom around town to all my favorite places to eat and shop.
by Megan on April 30, 2012
I’m a cereal monster. I’m like Jerry Seinfeld. I love it. It probably has a lot to do with my carb-love. Because of this fact, I knew I needed to make this granola! Cindy’s been raving about it to me, and she knows what’s up.
Granola is super-simlple and so tasty! It also looks cute in a jar out on the counter. It has the looks and the personality.
Be sure to to sample this while it’s still warm. Scoop some into a teeny bowl and top with milk.* It’s good for the cereal monster in all of us.
*My mom makes granola all the time! Her and my dad totally filled me in on the sampling this like it’s meant to be sampled.
Coconut Oil Granola
Recipe adapted from Hungry Girl Por Vida
Ingredients:
- 3 cups rolled oats
- 2/3 cup slivered almonds
- 2/3 cup sunflower seeds
- 1 cup coconut chips
- pinch of kosher salt
- 1 t cinnamon
- 1/2 t cardamom
- 1/2 cup coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1 T maple syrup
- 1 t vanilla extract
- 1 cup dried cherries or any other dried fruit
Directions:
- Preheat your oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, stir together the oats, nuts, sunflower seeds, coconut, salt, and spices.
- In a small saucepan melt the coconut oil with the honey, brown sugar, and maple syrup. Add the vanilla extract. Pour over the oats and stir until evenly coated.
- Pour onto the prepared baking sheets making an even layer. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until uniformly golden.
- Allow to cool completely on the baking sheet. Sprinkle with dried cherries. Break up and store in an airtight container. Eat over yogurt, with milk, or just by the handful.
YAY! Click HERE for a printable pdf of the recipe above.
Granola in a gingham jar outfit.
by Megan on April 26, 2012
I like breakfast for dinner, also known as brinner, because then I can have a beer with my crepes. I’m not sure if beer and crepes is a thing, but I guess it is now. (?) Or simply have this for breakfast with coffee and mimosas! Either way, I hope you try this tasty and crispy concoction.
P.S. I’ve been crazy into making eggs in a crepe-way ever since this post on Cup of Jo. I use that method here so it fits perfectly inside the crepe! It’s a miracle! It’s breakfast! It’s dinner! Let’s eat!
Crepe-adillas {makes 6}
Perfect for left-over crepes!
Ingredients:
crepes -
- 3/4 cup flour
- 1 1/2 t sugar
- 1/4 salt
- 1 cup milk, at room temperature
- 1 egg, at room temperature
- 1 T butter (melted + cooled slightly)
filling -
- 6 eggs (1 per crepe)
- 6 t water
- salt + pepper
- fresh chives
- 6 slices of prosciutto
- 6 oz. goat cheese
- 6 oz. mozzarella, or any other super-melty cheese
- cooking spray
Directions:
- Whisk together the dry ingredients. In a smaller bowl whisk together the wet ingredients. Add the wet to the dry and whisk until mostly smooth.
- Meanwhile heat up a frying pan/crepe pan/nonstick skillet over medium heat and spray with cooking spray. Pour batter into the pan scant 1/3 cup at a time twirling the pan so the crepe batter thins and spreads out cover the pan. Flip when almost set. Remove from pan and set on a plate; cover with foil. Stack as you make the rest of the crepes.
- Make the eggs. (You can always scramble these and divide them amongst the crepes.) Cook the eggs one at a time like egg crepes! Whisk together one egg with a teaspoon of water, salt, and pepper. Pour into the pan used for the crepes, over medium-low heat. Twirl so the egg covers the pan, like you did with the crepes. Place one slice of prosciutto on half of the egg. Sprinkle with goat cheese. Once set, place on a plate and cover with a tea towel. Continue with remaining eggs.
- Assemble the crepe-adillas by place one of the cooked eggs onto a mozzarella sprinkled crepe, fold over some additional mozzarella. Using the same pan again, cook your crepe-adillas over medium-high heat and cook until crisp. Flip and cook until crispy on both sides.
YAY! Click HERE for a printable pdf of the recipe above.
Tasty salads from Anita’s with my Mom. (Greek + Michigan)
My mom’s visiting this weekend! We have plans to eat tacos, waffles, salad, pizza, pie, and ice cream.
by Megan on April 23, 2012
I hope you all had a lovely weekend. Mine involved multiple lady dates. Friday was all about garlicky shawarma sandwiches and hummus downtown. Saturday involved sharing a pitcher of margaritas and fajitas for two with this lovely lady.
My weekend totally involved these sweet pretzels too. They are made from the sweet dough in the April issue of Bon Appetit! It’s brioche-esque and buttery. And with the sugar on top these are like eating a bagel/donut combo. I’m into it.
Oh! And if you bake these lovely pretzels, do me a favor. While they’re warm, slice (at least) one in half and make a jam and goat cheese sandwich. I promise, you’ll love it.
Let’s just eat sweet sandwiches always, ok?
(Like this one too!)
Sweet Pretzels (makes 12)
Recipe adapted from Bon Appetit, April 2012
Ingredients:
sweet dough -
- 2/3 cup milk
- 5 T sugar, divided
- 1 3/4 t active dry yeast
- 2 large eggs, room temperature
- 2 3/4 cups all-purpose flour (+1/2 cup, maybe)
- 1 t kosher salt
- 1/2 cup (1 stick) butter, at room temperature
toppings -
- 1 egg white + 1 t water = egg wash
- 1/4 T sugar divided
- zest from 1/2-1 lemon
- 1/2 t cinnamon
Directions:
- Heat milk in a 2-cup measuring cup on the stove or in your microwave until warm, but not hot. (I heated mine in the microwave for about a minute at 20-second bursts.) Whisk in 1 tablespoon of sugar and yeast. Set aside for 5 minutes, or until foamy. Whisk in eggs.
- Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook*. Add milk mixture, and with the mixer running, add the butter one tablespoon at a time, mixing well after each addition. Knead on medium-high speed until dough is soft and silky. Add up to another 1/2 cup of flour to make the dough more manageable. It should be pulling away from the side of the bowl.
- Spray a medium bowl with cooking spray or brush with melted butter; place the dough in the bowl turning once to coat. Cover with a tea towel and allow to rise in a warm area until doubled in size, 1-2 hours.
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Divide dough into 12 equal pieces, rolling each into a 17″ long rope. Form the rope into a pretzel shape and place on the prepared pan. Repeat with all of the dough. Cover with a tea towel for 30 minutes.
- Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar. Brush each pretzel with the egg wash and sprinkle half with the lemon sugar and the other half with the cinnamon sugar.
- Bake for 16-18 minutes or until golden. Cool on a wire rack. Eat as is, or make sweet sandwiches!
YAY! Click HERE for a printable pdf of the recipe above.
I just love them both in different ways!
