By the end of the summer I will have tried all of these cookies.
Stay tuned.
KCK
Monday, May 30, 2011
Birchwood Cafe - Good Real Food.
It has been so long since I last blogged, I almost forgot how to do it!
Yesterday Emily, the newest addition to our apartment (Rachael moved out, Emily moved in), and I took a lovely bike ride along West River Parkway and ended up at Birchwood Cafe in Seward. It was the second time I have been to Birchwood, but the first time eating brunch at the cafe.
Reason one why I love Birchwood:
IT IS A TOTAL BIKER'S HAVEN. Not necessarily a hard-core biker's haven - because I will tell you I am not quite a hard-core biker - but rather a leisure biker's hang-out.
Reason two why I love Birchwood:
It is home to the very best veggie burger I have ever had - the Black Bean Quinoa Burger.
Reason three why I love Birchwood:
They focus on using local, sustainable, organic, and fair-trade ingredients whenever possible. I am not a total nut about ONLY eating local, sustainable, organic, and fair-trade food; but it is a good reason to support the restaurant, and it tastes like real food.
I find that the problem with brunch, for me, is that I typically have to choose between sweet and savory, which is always a dilemma, as I usually want both. Yesterday, though, was hands down a sweet morning, so I ordered the Berry Vanilla French Toast.
The presentation was incredibly impressive. The french toast was topped with a very large scoop of homemade whipped cream; strawberries, raspberries, and blueberries; honey-glazed almonds; and maple syrup. Could it have been any sweeter? I don't really think so, but I ate every last bite. Pure deliciousness.
Cheers!
KCK
Reason one why I love Birchwood:
IT IS A TOTAL BIKER'S HAVEN. Not necessarily a hard-core biker's haven - because I will tell you I am not quite a hard-core biker - but rather a leisure biker's hang-out.
Reason two why I love Birchwood:
It is home to the very best veggie burger I have ever had - the Black Bean Quinoa Burger.
Reason three why I love Birchwood:
They focus on using local, sustainable, organic, and fair-trade ingredients whenever possible. I am not a total nut about ONLY eating local, sustainable, organic, and fair-trade food; but it is a good reason to support the restaurant, and it tastes like real food.
I find that the problem with brunch, for me, is that I typically have to choose between sweet and savory, which is always a dilemma, as I usually want both. Yesterday, though, was hands down a sweet morning, so I ordered the Berry Vanilla French Toast.
The presentation was incredibly impressive. The french toast was topped with a very large scoop of homemade whipped cream; strawberries, raspberries, and blueberries; honey-glazed almonds; and maple syrup. Could it have been any sweeter? I don't really think so, but I ate every last bite. Pure deliciousness.
Cheers!
KCK
Saturday, April 23, 2011
Cheese.
I love cheese.
I could eat cheese, a baguette, a pear, and a glass of wine for every meal for the rest of my life (although I may have to throw a little chocolate in occasionally).
Last week my mom and Mark brought me a little present - a slate serving tray for cheese and fruit, and three large chunks of Gouda cheese.
A single person should not have three chunks of Gouda cheese to herself. No good can possibly come of that.
So as not to eat all of the Gouda myself - three chunks of cheese would go straight to my booty - I hosted a happy hour last Thursday evening!
A few of "the regulars," as we like to call them now, came, and a few guests as well.
I could eat cheese, a baguette, a pear, and a glass of wine for every meal for the rest of my life (although I may have to throw a little chocolate in occasionally).
Last week my mom and Mark brought me a little present - a slate serving tray for cheese and fruit, and three large chunks of Gouda cheese.
A single person should not have three chunks of Gouda cheese to herself. No good can possibly come of that.
So as not to eat all of the Gouda myself - three chunks of cheese would go straight to my booty - I hosted a happy hour last Thursday evening!
A few of "the regulars," as we like to call them now, came, and a few guests as well.
The slate serving tray is so fantastic because a) it looks cool and contemporary, and b) you can write the types of cheese you are serving with chalk!
And I had to get a picture of my display with the beautiful David - one of our regulars.
This photo is a very staged action shot of Sarah, Dillon and David. It turned out really cute!
Cheers,
KCK
Thursday, April 21, 2011
A little feta salsa
On the same day that we were primping for boat party, I made a little something callled feta salsa. I must warn you, it contains very strong flavors. However, two people that HATE olives, tried it and could not stop eating it. Very delicious.
Feta salsa, modified from Smitten Kitchen
1/2 pound feta
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
1 scallion
1/4 cup olive oil
Crumble feta in to a medium-sized bowl. Chop your sundried tomatoes, kalamata olives, parsley and scallion. Add chopped ingredients and dill to the feta, mixing in the olive oil to taste. Serve with pita chips.
Mmmm. Mmmm. Mmmm.
Cheers!
KCK
Feta salsa, modified from Smitten Kitchen
1/2 pound feta
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
1 scallion
1/4 cup olive oil
Crumble feta in to a medium-sized bowl. Chop your sundried tomatoes, kalamata olives, parsley and scallion. Add chopped ingredients and dill to the feta, mixing in the olive oil to taste. Serve with pita chips.
Mmmm. Mmmm. Mmmm.
Cheers!
KCK
Tuesday, April 19, 2011
Chocolate chip butterscotch cookies
If you asked me if I liked butterscotch, I would likely say, "Eww. No." Lately, however, I have had a huge hankering for cookies with butterscotch chips. Of course I can't have butterscotch with out chocolate, though!
Also, I am always looking for cookies that are more out-of-the-ordinary than your average chocolate chip cookie. Not to say that I am going crazy throwing butterscotch chips in to the mix, by any means!
I made a very large batch of cookies for a small gathering I hosted to get ready for our annual Boat Party - a.k.a. spring formal for my sorority. For this recipe I used PW's Monster cookie recipe but skipped most of the extra add-ins.
I was a bit nervous about the way they baked, as edges browned quickly while the middle was still slightly doughy, but who doesn't love their cookies a little dough-y?! Everyone thought they were delicious, and I would have to agree.
One great thing about the recipe is the perfect mix of sweet and salty. Many recipes for baked goods call for unsalted butter (I always used salted), but PW insists on salted for these cookies. Add 2 teaspoons of kosher salt and Mmm, Mmm; you have yourself one sweet and (a little) salty treat!
CAUTION: Don't let the doughy centers fool you! Once the edges are browned, the cookies are almost done, if not done already. The centers will still look a little soft. Let the cookies cool on the baking sheet for a few minutes before transferring elsewhere.
Chocolate chip butterscotch cookies, modified from the Pioneer Woman
2 sticks butter, salted
1/2 C granulated sugar
1 1/2 C brown sugar, packed
2 large eggs
1 T vanilla extract
1 1/2 C all-purpose flour
1/2 t baking soda
1 t baking powder
2 t kosher salt
1 1/2 C oats
Chocolate chips, as you like
Butterscotch chips, as you like
Preheat oven to 375. Using an electric mixer, cream butter and sugars until smooth and fluffy.
Also, I am always looking for cookies that are more out-of-the-ordinary than your average chocolate chip cookie. Not to say that I am going crazy throwing butterscotch chips in to the mix, by any means!
I made a very large batch of cookies for a small gathering I hosted to get ready for our annual Boat Party - a.k.a. spring formal for my sorority. For this recipe I used PW's Monster cookie recipe but skipped most of the extra add-ins.
I was a bit nervous about the way they baked, as edges browned quickly while the middle was still slightly doughy, but who doesn't love their cookies a little dough-y?! Everyone thought they were delicious, and I would have to agree.
One great thing about the recipe is the perfect mix of sweet and salty. Many recipes for baked goods call for unsalted butter (I always used salted), but PW insists on salted for these cookies. Add 2 teaspoons of kosher salt and Mmm, Mmm; you have yourself one sweet and (a little) salty treat!
CAUTION: Don't let the doughy centers fool you! Once the edges are browned, the cookies are almost done, if not done already. The centers will still look a little soft. Let the cookies cool on the baking sheet for a few minutes before transferring elsewhere.
Chocolate chip butterscotch cookies, modified from the Pioneer Woman
2 sticks butter, salted
1/2 C granulated sugar
1 1/2 C brown sugar, packed
2 large eggs
1 T vanilla extract
1 1/2 C all-purpose flour
1/2 t baking soda
1 t baking powder
2 t kosher salt
1 1/2 C oats
Chocolate chips, as you like
Butterscotch chips, as you like
Preheat oven to 375. Using an electric mixer, cream butter and sugars until smooth and fluffy.
Beat in eggs, one at a time, until smooth.
Add your dry ingredients and mix until combined, but do not over mix.
Using a spatula, stir in your oats, chocolate and butterscotch chips.
Spoon cookie dough on to a baking sheet and bake for 10-12 minutes, until the edges are golden brown. Again, the center of each cookie will be a bit soft, but the cookies will set while cooling on the baking sheet.
Yum, yum, yum.
Cheers!
KCK
My new and improved recipes page
This will be quick -
Check out my new and improved recipes page. I finally figured out how to make it easy for you all to access the recipes you are looking for without having to scroll through all of my old posts (what a pain that was!). It was very much a "duh!" moment for me.
This also explains my four random posts on April 17th - the recipes were on my former, no-rhyme-or-reason recipes page.
Enjoy!
KCK
Check out my new and improved recipes page. I finally figured out how to make it easy for you all to access the recipes you are looking for without having to scroll through all of my old posts (what a pain that was!). It was very much a "duh!" moment for me.
This also explains my four random posts on April 17th - the recipes were on my former, no-rhyme-or-reason recipes page.
Enjoy!
KCK
Sunday, April 17, 2011
Chocolate covered popcorn topped with sea salt
Chocolate-covered popcorn topped with sea salt
1 C popcorn kernels
2-3 T vegetable oil
1 bag (12 oz) milk chocolate chips
2 T melted butter
Sea salt
Start by popping the popcorn. If you have a stovetop popcorn popper, which is what I used, you can us that. Otherwise use a large saucepan with a cover. Heat the oil on medium. Wait a few minutes until it is hot, then add the kernels. If you are using a saucepan, you may want to shake it sporadically to get the kernels moving around. Once popping is a few seconds in between, remove from heat and crack the lid to vent.
1 C popcorn kernels
2-3 T vegetable oil
1 bag (12 oz) milk chocolate chips
2 T melted butter
Sea salt
Start by popping the popcorn. If you have a stovetop popcorn popper, which is what I used, you can us that. Otherwise use a large saucepan with a cover. Heat the oil on medium. Wait a few minutes until it is hot, then add the kernels. If you are using a saucepan, you may want to shake it sporadically to get the kernels moving around. Once popping is a few seconds in between, remove from heat and crack the lid to vent.
Voila. The best kind o' popcorn.
Put half of the popcorn in to one large bowl, and half in to another large bowl. That way it is easier to stir the chocolate in. Pour 1 T of melted butter evenly over 1 bowl and 1 T evenly over the other. Toss both bowls a bit.
Now the tricky part, melting the chocolate. Pour your bag of chocolate chips in to a microwave-safe bowl. I microwaved the chips at 70 percent power, stopping every 30 seconds or so to stir the chips with a spatula, until they were melted. Drizzle half of the melted chocolate over one bowl of popcorn and the other half over the other bowl. Mix the popcorn until thoroughly coated.
Next I dumped all of the popcorn in to a paper grocery bag like so:
Shake sea salt over popcorn, little by little. I am partial to Trader Joe's Sea Salt Crystals with grinder. Shake the bag in between each addition, until it tastes right - the perfect balance of sweet and salty.
Enjoy!
KCK
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