White Chocolate Pistachio Cranberry Pretzel Bark

Perhaps the longest recipe name ever, but it’s descriptive so….ok.

Look at those colors! Maybe the prettiest bark I ever did see.

This is one of those non-recipe recipes, but I do provide measurements in case you need a guideline.

White Chocolate Pistachio Cranberry Pretzel Bark 

2 bags white chocolate chips

1/3 c. shelled pistachios, roughly chopped

1/2 c. pretzels, broken

1/3 c. craisins

Line a cookie sheet with sides with wax paper (I used a 9×12 for thick bark; larger will just produce a thinner chocolate layer). Melt the white chocolate according to package directions, then pour and level in prepped cookie sheet. Sprinkle toppings over chocolate and lightly press down toppings to help secure in chocolate. Let the chocolate set on the counter or in the fridge for a couple hours until completely cooled and hardened; break/cut into pieces.

It’s a tasty as it is pretty. Creamy, sweet white chocolate, tart and salty.

This “recipe” is so forgiving, as any bark recipe is. It’s basically: melt chocolate, put yummy things on top, cool, break, eat. I wanted a thick chocolate base so I used two bags of chips and my smallest sheet pan, but either use less chocolate chips or a larger pan for a thinner base. The amount of the toppings is totally dependent on the size of the pan you use and how covered you want your chocolate to be – though too many toppings will not stick into the chocolate, eventually. The measurements I provided are pretty accurate to what I used, and after they were all on I lightly pressed down on the top-most toppings to help secure them in the chocolate. Some still got loose when I was cutting it up, but I’m not ashamed to say I was then able to pour the leftovers into my mouth via the wax paper afterwards. Ok, so I’m maybe a little ashamed – the baby made me do it.

Almost too pretty to eat – but not quite. Just take a picture – it will last longer 🙂

Enjoy!

{Justine}

quinoa cakes

well hello. today i actually have a recipe for you! it’s been a while. the truth is i haven’t been in the kitchen much, luckily ryan is a good cook and keeps us fed at dinner time. though i make the occasional dinner and make some desserts (because you have to have a full cookie jar), i spend the most time in the kitchen making sure henry is having healthy and good tasting food.

veggies and fruits i have down pat, but incorporating whole grains that taste good is a challenge for me, for both mine and henry’s diets. we’ve had a big bag of quinoa from costco in our pantry for forever now, as we haven’t quite found the best (tasty) way to eat it. quinoa is quite a trendy food right now, for being a whole grain that is high in both protein and fiber, so i wanted to figure out how to get it in henry’s diet – and figure out how he can pick it up since it’s so tiny. i thought i would make it into a cake – a  quinoa cake! and i would add veggies to it as well, for taste and health benefits.  this straight from my head, no recipe, which is something new (and scary) to me. i’m sure it’s been done before, but i was on a nap time limit and didn’t have time to look one up, so i winged it.

the result was surprising (since i made this up and it was quinoa) – it was good! not only for henry (who likes things to taste good, but he likes peas, people, peas. therefore he’s not too picky), but for me to eat as well! in fact, i had one as my side dish for dinner that night, and steal bites of his when he eats them. it’s jam packed with whole grain and veggie goodness, but still tastes great.

quinoa cakes

1 cup cooked quinoa
1 bell pepper, diced
1 carrot, shredded
2 tablespoons onion, diced
2-3 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, whisked
1 cup bread crumbs (i used italian)
2 tablespoons olive oil

mix all ingredients together – except for the oil – in a large bowl until well incorporated. form into patties, approximately 2-3 inches wide by 1/2 inch tall. heat one tablespoon of oil in a non-stick pan over medium-high heat; add half the patties. carefully flip when golden, approximately 2-3 minutes, and cook until the other side is golden as well. remove from pan; add the remaining tablespoon of oil to pan and cook the remaining patties (careful the pan doesn’t get too hot – turn down as needed).

this recipe made me about nine three-inch(ish) wide cakes. henry usually has one as part of a meal. they freeze and reheat well; put them on a lined baking sheet in a single layer and freeze until frozen, then transfer to a freezer safe ziplock and thaw as needed. i kept the salt to a minimum for henry, but perhaps increase a little if you’re making it for adults (though they still taste good as-is).

they even hold together pretty well after cutting up for henry, so he is able to grab a chunk instead of tiny little pieces of quinoa.

even though he’s giving a stink eye, he likes them.

enjoy!

{justine}

guacamole!

(exclamation point necessary)

ryan and i have eaten a lot of guacamole lately. basically because of this recipe. it’s the best homemade guacamole i’ve had. maybe the best guacamole, not just homemade, but that title was previously given to rick bayless’ at his xoco restaurant. this recipe may beat it, but i’ve only had xoco’s twice a long time ago, so before  i hand over the title i need to have it again.

to be honest i don’t even like avocados that much. but when mixed with a few simple ingredients it’s so flavorful. i think the key to this recipe is the paste, which ensures that every bite is jam packed with flavor.

guacamole!
recipe adapted from the bon appetit blog

makes approx. 1 3/4 cups

2 tablespoons finely chopped white onion
1 tablespoon minced jalapeno (or more to taste, seeds optional)
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt, plus more to taste
1/4 cup chopped cilantro
1 large or 2 small ripe avocados, halved and pitted
a squeeze (or two) of lime, to taste

1. mash the onion, jalapeno, salt (the coarseness of kosher salt helps you make the paste), and cilantro to a paste (use a mortar if you have one, or mince and mash the ingredients together on a cutting board with a large knife or a fork). add to a bowl.

2. score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl with the paste. mix well and mash with a fork to your desired consistency. season to taste with lime juice and additional salt.

 

my paste isn’t usually too pastey, but i just make sure it’s nice and mashed and juiced. and don’t worry too much about the measurements – everything is pretty much to taste. i’ve only added in one jalapeno (no seeds) the last time i made it, and i just eyeball the other ingredients, adding more at the end if needed. i like the zip of lime juice, so i use the juice of a half to a whole lime, depending on how much guac i’ve made. as long as you taste your own creation and adjust, you can’t go wrong. just grab some chips and enjoy!

{justine}

strawberry cream cake with lemon curd whipped cream filling

soooo this cake. this cake i made for easter. this. cake. is. delicious. i can’t stop thinking about it. actually, i can’t stop eating it, in a way. the cake is gone, but i only just used up the last of the leftover frosting (you’re welcome, coworkers). and that lovely pink frosting? out. of. this. world. insane. i thought my lemonade frosting was my favorite ever, but i think this one has edged it out. i may or may not have eaten a good 1/4 cup of it on its own over the life of the frosting.

hidden inside the strawberry cream frosted strawberry cake is a layer of fresh whipped cream folded with homemade lemon cured dotted with fresh cut strawberries. i know.

this cake is a hybrid of recipes, and there’s several components, but it’s all worth it.

first make the lemon curd, so it has time to set in the fridge. i used martha stewart’s recipe.

bake your cake, make your frosting and the filling, then assemble:

strawberry cream cake & frosting
recipe from sprinkle bakes (pinned from sweet teeth), adapted from allrecipes

yield: one triple-layer 8-inch cake, or one double layer 9-inch cake. serves 10-12.

cake:
2 cups granulated sugar
3 oz. package strawberry flavored gelatin
1 cup butter, softened
4 large eggs
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1 cup whole milk, room temperature
2 tsp. vanilla extract
1/2 cup fresh strawberry puree (i just put some strawberries in a blender with a smidge of sugar and pureed)

1. preheat the oven to 350 degrees.  grease three 8-inch round cake pans (or two 9-inch) with shortening and line with parchment. grease parchment; set aside.
2. cream together the sugar, strawberry gelatin and butter in the bowl of a stand mixer until light and fluffy. beat in eggs one at a time.  whisk together flour and baking powder in a separate bowl; stir into the batter alternately with the milk.  add vanilla extract and strawberry puree; mix until incorporated.  divide the batter evenly between the prepared pans.
3. bake for 25 to 30 minutes.  cakes are done when a toothpick inserted in the center comes out clean.  allow cakes to cool completely before frosting.

frosting:
8 oz.  package cream cheese, at room temperature
8 tablespoons butter, softened
2 tbsp. strawberry flavored gelatin
3 ½ cups confectioners’ sugar, sifted
½ cup fresh strawberry puree
1. combine the cream cheese, butter and gelatin in a medium bowl; beat together on high speed with an electric mixer.  when well combined, add the powdered sugar; blend on low until the sugar has been incorporated.
2. add strawberry puree.  mix again on low; when fully incorporated, increase the speed to medium-high and beat the frosting until lightened and well combined.

you can use the frosting as the filling, but i love the combination of lemon and strawberry, so i made fresh whipped cream then folded in lemon curd (so it was lighter and not as tart).

lemon curd whipped cream filling
1/2 cup whipping  cream
2 tbsp. sugar
1 tsp. vanilla extract
prepared lemon curd (again, i followed this recipe)
1/4 cup sliced/diced fresh strawberries (optional)

1. in a cold, clean steel bowl, whip whipping cream until soft peaks form.
2. add sugar and vanilla and whip to incorporate until stiff peaks form.
3. gently fold in lemon curd.

assemble the cake with the whipped cream filling between the layers, dotting it with fresh chopped strawberries. make sure to not bring it to the edges as the top layer of cake will squish it outwards. frost the outside. arrange fresh strawberries on top (optional).

refrigerate cake if not serving immediately.  bring refrigerated cake to room temperature before serving. refrigerate any leftovers.

of course i have disclaimers, just so you know what you’re getting into and that it’s ok not to be perfect:

-the texture of the cake was denser than i imagined (not as dense as a pound cake, but getting there), but it was delicious regardless – in fact, my dad thought it was better denser than a normal, fluffy cake. (looking at the original cake recipe source – allrecipes – others mentioned this and had some solutions if you prefer fluffiness).
-the amazeballs frosting is very soft (perhaps i didn’t use enough powdered sugar, but that’s typical for me) – so make sure to keep the cake and any leftovers in the fridge. i didn’t try to pipe it, but i imagine that because of the softness, it wouldn’t hold its shape very well. while getting to room temperature, the frosting on the side of the cake may have slid down a little. again, delicious regardless.
-i need practice with layer cakes. i put a bit much filling in  and/or put it too close to the edges, so it squished out of the cake, making a nice bulge and mess of the frosting. i refrigerated, frosted, refrigerated, frosted a couple times. again, delicious regardless.

have i mentioned it was delicious? sorry. but seriously. it seems like a lot of steps, and, well, it was, but well worth it. if nothing else, make the frosting. buy a box mix of whocares and slap the frosting on there. or don’t even make anything, just eat it. (though i happen to know that it tastes great on angel food cupcakes and lemon cupcakes).

have a great weekend.

{justine}