What's Baking: Samoa Cookie Bars


When I traveled down to Chicago last weekend, I of course could not arrive empty-handed. So, the night before I left (and before I started packing, albeit for me, that's usually a 10-minutes-before-departure activity) I headed into the kitchen to bake up a treat.


I'm not sure exactly how I settled on making samoa bars -- although it was probably a Pinterest-related decision. I knew I wanted to make some sort of cookie bar, as they are typically much easier to deal with than baking individual cookies. I'm not really a crazy samoa Girl Scout cookie fan (if I had to choose, I'm more of a thin mint kind of girl), but I do like the combination of toasted coconut, chocolate, and caramel. Since I had all of the ingredients on hand, samoa cookie bars seemed like the right way to go.

And, oh man, it's kind of dumb how delicious these bars are. They are perfect for sharing with friends (or eating in the car on a five-hour road trip...), and really are a breeze to make.

Samoa Cookie Bars (printer-friendly version)
makes 32 bars

For the bars:
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt

For the topping:
2 cups coconut flakes (sweetened or unsweetened)
10-12 ounces chewy caramels, unwrapped (or you could use 1-2 cups of homemade caramel sauce)
3 tablespoons low-fat organic milk
1/4 teaspoon fine sea salt
6-8 ounces dark chocolate melting wafers (you could also use bittersweet chocolate chips)

1. Preheat the oven to 350 degrees. Line a baking sheet or 9x13 baking dish with parchment paper.
2. Using an electric mixer, cream together the butter and sugar. Beat in the egg and vanilla.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually stir the flour mixture into the wet ingredients. The dough will have a crumbly texture.
5. Turn the dough out onto the baking sheet or baking dish. Use your fingers or a rubber spatula to spread the dough into an even layer. (If using a baking sheet, the dough will likely not fill the sheet completely; form the dough into a roughly rectangular shape about 1/2" thick.)
6. Bake in the oven for 20-25 minutes, or until the dough is set and golden-brown in color. Remove from the oven and let cool completely.
7. Reduce the oven temperature to 300 degrees. Spread the coconut flakes on a baking sheet lined with parchment paper or a silpat. Toast in the oven for 10-15 minutes, stirring every 5 minutes, until golden brown. Remove from the oven and set aside to cool.
8. Place the dark chocolate melting wafers (or chocolate chips) in a microwave-safe bowl and heat in the microwave in 30-45 second increments until melted. Stir until smooth. Carefully flip the cookie crust over and "paint" the melted chocolate onto the cookie with a pastry brush. Once evenly coated, place the cookie crust in the freezer for 10 minutes to help the chocolate to set.
9. Place the caramels, milk, and salt into a microwave-safe bowl. Cook for 2-4 minutes, stirring every couple of minutes, until completely melted. Stir until smooth. Fold in the toasted coconut.
Dollop the coconut mixture on top of the cookies. Use an offset spatula to spread the coconut mixture evenly over top the cookie layer. Drizzle with the remaining melted chocolate.
10. Place in the refrigerator to set, then cut into bars with a sharp knife. The cookie bars can be refrigerated or frozen, or kept at room temperature in an airtight container.

(adapted from this Baking Bites recipe)




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What I'm Drinking: Strawberry-Rhubarb Smash


Last week a good friend of mine was in Madison for work and we made plans to hang out over the weekend. Given Madison's relatively close proximity to Chicago, we quickly made plans to visit our mutual friends who live there. Another friend of ours who lives in St. Louis also decided to hit the road to spend the weekend in Chicago. I love impromptu get-togethers with friends!


I seriously can't think of anything more rejuvenating than spending a few days with my girlfriends. This weekend had all the hallmarks of a great girlfriend getaway: manis and pedis, lots of chatting and catching up, and of course, plenty of food and cocktails.


Summer is definitely the best season in Chicago -- the weather is warm, the sidewalks are crowded with al fresco diners, and there are street festivals galore.


Speaking of summertime, I think I now have a new favorite cocktail -- the strawberry-rhubarb smash. And it couldn't come at a better time as summer's heat is nearly upon us up here in the Northwoods.


"What is a smash?" you might ask. Well, this classic cocktail contains four main ingredients: a spirit base (in this case, bourbon), fresh mint (or other herb), simple syrup (or sugar), and seasonal fruit. The cocktail gets its name from the muddling (or smashing) together of the mint, sugar, and fruit. (You can read more about the history of the smash here.) Summer is a great time to enjoy a smash as there is just so much delicious fresh fruit to choose from. For my first smash of the season (I have a feeling there are going to be many iterations this summer), I couldn't help but choose strawberries. And of course, it was a bit of a no-brainer to use the rhubarb simple syrup I already had on hand in the fridge.

If you prefer not to have bits and pieces of fruit and herbs in your cocktail, be sure to use a fine-mesh strainer; I prefer the rustic look so I just used the strainer on the cocktail shaker.

The only downside to these cocktails? Well, dare I say they might go down a little too easy. But that really isn't a problem, now is it?


Strawberry-Rhubarb Smash (printer-friendly version)
makes 1 cocktail

2 lemon wedges
4 mint leaves
2 strawberries, rinsed and hulled
1 ounce rhubarb simple syrup (plain simple syrup would do for a strawberry smash)
1½ ounces bourbon
sprig of mint for garnish

1. In the bottom of a cocktail shaker, muddle together the lemon wedges, mint leaves, strawberries, and rhubarb simple syrup.
2. Add ice and the bourbon; cover and shake. Strain into a rocks glass (short tumbler) filled with ice (or one ginormous ice cube, in my case). Garnish with a sprig of mint.

(adapted from this SAVEUR recipe)

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What's Baking: Strawberry-Rhubarb Crumble Muffins


Did you think I'd fallen off the strawberry-rhubarb train already? ... I mean, it has been a week since my last rhubarb post ... But, I am most-assuredly still in the love-love phase with rhubarb.


This week I've been enjoying strawberry-rhubarb crumble muffins as breakfast or a late-afternoon snack with a cup of hot tea. These muffins are chockfull of strawberry and rhubarb and you really can't go wrong with a muffin that is topped with a generous amount of crumble.


I find that the trick to getting a really good muffin top (admittedly, my favorite part of the muffin) is to increase the baking temperature by 25 degrees for the first five minutes of baking.


It also helps to fill the muffin cups nearly full with batter. A big ol' mound of crumble mix on top ensures that these muffins will have an impressive crown.


But, don't worry, the muffin stumps taste pretty good, too.

Strawberry-Rhubarb Crumble Muffins (printer-friendly version)
makes 12 muffins

For the crumble:
1/4 cup unbleached all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
pinch of salt
1 tablespoon chopped pecans
1 tablespoon pure maple syrup
3 tablespoons light brown sugar
3 tablespoons unsalted butter, melted

For the muffins:
1 large egg
1/4 cup light brown sugar
3 tablespoons pure maple syrup
1 teaspoon vanilla
5 tablespoons unsalted butter, melted and cooled
3/4 cup nonfat plain Greek yogurt
1 cup whole wheat pastry flour
1/2 cup unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup diced rhubarb (1/2-inch pieces)
1/2 cup diced strawberries

1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners. Set aside.
2. In a small bowl, stir together the flours, oats, cinnamon, nutmeg, ginger, salt, and pecans. Stir in the maple syrup and brown sugar. Then stir in the melted butter until crumbles form. Set aside until ready to use.
3. In a medium bowl, whisk together the egg, brown sugar, and maple syrup. Stir in the vanilla. Whisk in the cooled melted butter and yogurt.
4. In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
5. Stir the dry ingredients into the yogurt mixture until the batter just comes together. Fold in the rhubarb and strawberries.
6. Divide the batter (it will be fairly dry/sticky) evenly among the 12 muffin cups. (I find a small ice cream scoop works well for this task.) The muffin cups will be nearly completely full. Top with the crumble mixture, pressing lightly to adhere the crumble to the batter.
7. Bake the muffins in the oven at 400 degrees for 5 minutes, then decrease the oven temperature to 375 degrees and bake for an additional 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the tin for two minutes, then remove them from the tin and place on a wire rack to cool completely.

(adapted from this Smitten Kitchen recipe)
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What's For Dinner: Slow Cooker Roast Chicken


The last time I made roast chicken, I destroyed the interior of our stove. Well, "destroyed" might be exaggerating a bit, but the splattered grease (everywhere!) was a major pain to clean up. 


So, when I saw a few recipes floating around the web for slow-cooker chicken, I was instantly intrigued. Mainly because I knew it would be a breeze to clean out a slow cooker at the end of the day, and also because I love set-it-and-forget-it recipes.


This slow cooker roast chicken recipe does not disappoint. The resulting chicken is moist, tender, and lightly flavored with garlic, lemon, and fresh herbs. Placing the chicken under the broiler for a few minutes after it is done cooking in the slow cooker helps to crisp up the skin and add a little color. But if   you're not planning to eat the skin, you could just skip that step completely.

Slow Cooker Roast Chicken (printer-friendly version)
makes 6-8 servings

4-5 medium carrots, peeled and chopped into 2" segments
1 white onion, quartered and separated into slices
1 3-5 pound chicken
3 cloves garlic, smashed
1/2 lemon, quartered
small handful fresh herbs (I used rosemary, thyme, and flat-leaf parsley)
1-2 teaspoon extra virgin olive oil

For the rub:
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon smoked paprika

1. Add the chopped carrots and onions to the bottom of a 4-quart (or larger) slow cooker bowl.
2. Remove the giblets (if necessary) from the chicken and pat the chicken dry with paper towels.
3. Insert the smashed garlic cloves, quartered lemon, and herbs into  the chicken.
4. Rub the outside of the chicken with olive oil.
5. In a small bowl, mix together the salt, pepper, onion powder, garlic powder, and smoked paprika. Then gently rub the spice mix into the skin of the chicken.
6. Use kitchen twine to tie the legs of the chicken together. (I skipped this step, as I didn't find our kitchen twine until after the chicken was done cooking ... but trussing the legs together does help with even cooking; our chicken didn't seem the worse for wear with untied legs, however.)
7. Cover the chicken with a sheet of parchment paper and tuck it tightly around the sides. Then place the lid on the slow cooker and cook on high for 2 hours or on low for 4-6 hours, or until the interior temperature of the chicken reaches 165 degrees. (I always check in the meatiest portion of the thigh.)
8. If you'd like a crispier skin, once cooked, remove the chicken from the slow cooker and place it in an oven-safe baking dish. Place the chicken under the broiler for 3-5 minutes, or until the skin is golden brown. Keep an eye on your chicken, as the skin can go from brown to black in seconds!
9. Let the chicken rest for five minutes before carving.

(inspired by these recipes from Design Mom and the little kitchen)
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What's On the Side: Orzo Salad with Tomato, Basil, and Feta



Hot summer days call for cold salads. While I am super-antsy for all the fresh produce that comes with the arrival of summer, I am happy to say that the herb garden on our deck is already going gangbusters. So, while the tomatoes in my salad might not be local, I can at least make up for that with fresh herbs that our growing literally steps away from my kitchen.


Our friends invited D and I over for dinner the other night and I of course couldn't arrive empty-handed. Because they were grilling out, my first thought was to make some sort of pasta salad, and since I had a nearly-full box of orzo in the pantry I decided that would be the main ingredient. To add color (and flavor, of course) I used both red and orange grape tomatoes, though a single variety would work just as well. Green onions, spinach, and fresh basil round out the flavor profile. The addition of (a generous amount of) feta crumbles as well as toasted pine nuts (a splurge, but so worth it) complete this perfect-for-a-picnic pasta salad. You can serve it cold or at room temperature, and it tastes even better the next day.

If you choose to make the salad ahead of time, reserve some of the dressing to add just before serving. Also, hold off on adding the toasted pine nuts until right before serving, too.


Orzo Salad with Tomato, Basil, and Feta (printer-friendly version)
makes 8-10 servings

For the salad:
2 1/2 cups orzo
4 cups low-sodium vegetable broth
2 cups water
1 tablespoon extra virgin olive oil
1 cup red grape tomatoes, halved
1 cup yellow grape tomatoes, halved
4 tablespoons thinly sliced green onions (white and green parts)
3 tablespoons chopped fresh basil (I used a combination of purple and green basil)
1 cup baby spinach leaves, coarsely chopped
1 cup feta cheese crumbles
1/4 cup pine nuts, toasted

For the vinaigrette:
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon honey
1/3 cup olive oil
salt and pepper, to taste

1. Stir together the vegetable broth and water in a heavy-bottomed stock pot and bring to a boil. Add the orzo pasta and cook according to the manufacturer's instructions (approximately 9 minutes).
2. Drain the cooked pasta and place in a large serving bowl. Stir in one tablespoon of olive oil to prevent the orzo from clumping together and let cool to room temperature.
3. Once cooled, add in the halved tomatoes, sliced green onions, chopped basil, and chopped spinach. Stir to combine. Stir in the feta cheese and pine nuts.
4. To make the vinaigrette, whisk together the red wine vinegar, lemon juice, honey, and olive oil. Season to taste with salt and pepper.
5. Pour the vinaigrette over the orzo salad and stir to combine. If you don't plan to serve the salad immediately, reserve about 1/3 cup of the dressing and add the dressing, along with the pine nuts, just before serving.

(adapted from this Mel's Kitchen Cafe recipe)
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Made From Scratch: Rhubarb Simple Syrup with Bonus Easy Rhubarb Jam


I've got a few cocktail ideas up my sleeve for this weekend, so first thing I needed to do was to make up a batch of rhubarb simple syrup. The benefit of this simple syrup recipe is that you end up with a batch (albeit, super small) of rhubarb jam, too. 


Rhubarb Simple Syrup + Bonus Easy Rhubarb Jam (printer-friendly version)
makes about one cup syrup and 1/2 cup jam

2 cups chopped rhubarb
1/2 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract

1. Add the chopped rhubarb, sugar, and water to a medium sauce pot. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
2. Set a fine-mesh strainer over a medium bowl. Pour the rhubarb mixture through the strainer. Use a wooden spoon to lightly press the solids to extract additional liquid into the bowl.
3. Reserve the solids, place in a bowl, and stir to make a simple jam.
4. Stir the vanilla extract into the rhubarb syrup. Then pour the syrup into a bottle with a lid. (I like to pour the syrup first into a measuring cup with a spout to avoid spillage, particularly since I tend to use bottles with narrow openings.)
5. Chill in the fridge. The refrigerated simple syrup should keep for several weeks.


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What's For Dessert: Strawberry-Rhubarb Crisp Bars

I'm pretty sure rhubarb season has been in full force (or perhaps already just a sweet (tart?) memory) for quite awhile in most places, but it has just started to make its presence known up here in the Northwoods. The first time I saw the ruby red stalks at my favorite grocery store in town, I couldn't help but pick up two pounds of the stuff.


In the past I've made strawberry-rhubarb cobbler, strawberry-rhubarb cream cheese crumble bars, rhubarb bread, strawberry-rhubarb crumble, strawberry-rhubarb streusel cake ... the list goes on and on. (Honestly, I never realized how many rhubarb recipes I've made here on the blog!)


We had a guest over for dinner last night, so I wanted to make something simple for dessert that wasn't too fussy. Deb of Smitten Kitchen recently posted a recipe for strawberry-rhubarb crisp bars, and with a quart of strawberries in the fridge, I quickly settled on trying out her recipe. Of course, I couldn't help but make a couple tweaks here and there, including browning the butter rather than just melting it in order to get a slightly deeper flavor.


These bars are quite easy to make (Deb's instructions make it a one-bowl recipe, though I've done things differently here) and they taste absolutely delicious. Chilling the bars in the fridge gives them a firmer, more crisp texture; they will be more tender if you keep them at room temperature. And of course, a scoop of vanilla ice cream on the side is never a bad idea.

Strawberry-Rhubarb Crisp Bars (printer-friendly version)
makes 8 large or 16 small bars

1 cup small-diced rhubarb 
1 cup small-diced strawberries
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1 teaspoon cornstarch 
1 cup rolled oats
3/4 cup unbleached all-purpose flour
1/2 cup light brown sugar
heaping 1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
6 tablespoons unsalted butter, melted (and browned, if desired)

1. Preheat the oven to 350 degrees (375 degrees if using a metal dish). Line an 8x8-inch square baking dish with parchment paper. Set aside.
2. In a medium bowl, stir together the diced rhubarb, diced strawberries, lemon juice, sugar, and cornstarch. Set aside.
3. In a large bowl, whisk together the oats, flour, brown sugar, salt, cinnamon, and ginger. Stir in the melted butter until small clumps form. Reserve 1/2 cup of the crumb mixture. Press the remaining crumb mixture into the bottom of the prepped baking dish.
4. Evenly top the crust with the fruit mixture. Sprinkle the reserved crumb mixture over top the fruit layer.
5. Bake in the oven for 30-40 minutes, or until the topping is golden brown and fruit is bubbling. Remove from the oven and let cool. Chill in the fridge for slightly crisper bars. Cut into squares with a sharp knife. Store any leftovers in a covered container in the refrigerator.

(lightly adapted from this Smitten Kitchen recipe)
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What's For Dinner: Mediterranean Lemon Chicken


This chicken dish is a riff off of the Mediterranean couscous salad I posted last week. It features many of the same flavors, but this time the ingredients have been reimagined into a dinner entree. I use chicken thighs most often when I cook chicken because they are less expensive than chicken breasts (I tend to buy organic, humanely-raised chicken), but this dish would work just as well with chicken breasts, if that's what you prefer or what you have on hand.

A second benefit to using chicken thighs is that they cook quickly -- meaning you can have this dinner on the table in less than 45 minutes, which is key on a busy weeknight.


Mediterranean Lemon Chicken (printer-friendly version)
serves 6-8

1 medium white onion, chopped
1/4 cup pitted kalamata olives, sliced
1/4 cup grape tomatoes, halved
1/2 cup chopped artichoke hearts
1 - 11/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1/3 cup extra virgin olive oil
juice of 1 1/2 large lemons, plus 5-6 slices of lemon
3 cloves garlic, minced (about 2 heaping teaspoons)
1 teaspoon dried thyme
1 teaspoon dried oregano
fine sea salt
freshly cracked black pepper

1. Preheat the oven to 375 degrees. Lightly coat a 9"-square baking dish with olive oil.
2. Add the chopped onion, sliced olives, halved tomatoes, and chopped artichoke hearts to the prepped baking dish.
3. Pat the chicken thighs dry with a paper towel. Then set the chicken thighs onto the onion mixture.
4. In a large glass bowl or measuring cup, whisk together the onion, lemon juice, minced garlic, thyme, and oregano. Season to taste with salt and pepper.
5. Pour the oil mixture over the chicken. Then top with the lemon slices.
6. Bake in the oven for 25-30 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees.
7. Remove from the oven and allow to cool for 5 minutes before serving the chicken over your favorite grain.

(adapted from this Shutterbean recipe)

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What's Baking: Triple Berry Cinnamon Swirl Bread


I'm pretty sure I've said this before -- but it's still true: yeast breads intimidate me. All that kneading, all that rising ... wondering if the yeast is too old or if the milk is too hot. There's just so much that could go wrong with a yeast bread -- which is why I tend to stick with stir-everything-together-in-a-bowl, yeast-free quick breads.

However, a week or so ago Joy from Joy the Baker posted a baking bootcamp challenge. The first challenge featured a lovely triple berry cinnamon swirl bread. And, oh, man, did it look spectacular!


With my parents in town, and in need of some food to share, I knew that now would be just the right time to face my fear of yeast breads and try my hand at baking this triple berry cinnamon swirl bread. I won't lie, there were a couple times when I wondered if my bread would turn out. I might have done a little jig when my yeast-and-milk mixture turned into a bubbling froth, as the recipe indicated. And I might have jumped for joy when the bread rose to double its size.


The resulting bread was absolutely amazing. It really does taste as great as it looks. A yeast bread is definitely a longer undertaking than a quick bread, but the hour or so of work is so worth the effort in the end. This bread would look fantastic on a breakfast table, but works just as well served with ice cream as a dessert (or as a mid-afternoon snack, which is how we enjoyed it).

Triple Berry Cinnamon Swirl Bread (printer-friendly version)
makes 1 loaf (about 6-8 servings)

For the dough:
2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3/4 cup 1% lowfat milk, warmed to a warm lukewarm
1 large egg yolk
2 tablespoons unsalted butter, melted and slightly cooled
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
olive oil to grease the bowl

For the filling:
1/4 cup unsalted butter, softened
1/4 cup granulated sugar
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 cups fresh berries (I used 1 cup blackberries, 1/2 cup raspberries, and 1/2 cup blueberries)

1 whole egg, beaten (for the egg wash)
powdered sugar (for sprinkling)

Note: Joy provides fantastic step-by-step instructions with photos here
1. In a small bowl, whisk together the yeast and sugar. Stir in the lukewarm milk. Then stir in the egg yolk and melted butter. Let sit for at least 5 minutes, or until frothy in appearance.
2. In a large bowl, whisk together the flour and sea salt. Stir the milk mixture into the flour mixture and stir until the dough just begins to come together.
3. Place the dough on a lightly floured service and knead for 10 minutes, or until smooth and feels just slightly damp.
4. Place the dough in a bowl lightly oiled with olive oil. Cover loosely with plastic wrap and allow to rise for one hour, or until doubled in size.
5. While the dough is rising, make the cinnamon swirl filling. In a small bowl, use a spoon to cream together the butter, sugar, cinnamon, nutmeg, and ginger. Set aside.
6. Preheat the oven to 375 degrees. Grease the bottom and sides of a 9- or 10-inch cast-iron skillet with butter.
7. Place the risen dough on a lightly floured surface. Knead once or twice. Use a rolling pin to roll the dough out into a rectangle(ish) shape about 12x18 inches in size. Use an offset spatula to spread the cinnamon filling over the dough, leaving a 1-inch border around the edges of the dough.
8. Spread the berries on top of the cinnamon layer, applying slight pressure to set them into the dough.
9. Carefully roll the dough (lengthwise) into a log. Place the dough log seam-side down. Use a sharp knife to cut the log in half lengthwise, leaving 1-inch attached at the top of the log. Flip each strand so that they are both berry-side up. Carefully braid the strands, lifting the left strand over the right, until the entire length is braided together. Press the end of the braid together to seal.
10. Join the two ends of the braid together to form a wreath, pressing the ends together to seal. Use both hands to carefully place the bread into the prepped skillet. Brush the egg wash over the exposed portions of the dough.
11. Bake in the oven until golden brown and bubbling, about 20-25 minutes.
12. Remove from the oven and let cool for at least 30 minutes. Sprinkle with powdered sugar just before serving.

(lightly adapted from this Joy the Baker recipe)
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What I'm Snacking On: Roasted Eggplant Dip



I think Bountiful may be my new favorite cookbook. Written by Diane Cu and Todd Porter of White On Rice Couple, this beautiful book contains recipes featuring garden-fresh ingredients. Given their culinary and photography backgrounds, it comes as no surprise that the recipes are tantalizing and the photos are just as mouth-watering. I couldn't wait to try a recipe from this book, and, as I was looking for something to serve as an appetizer, a quick flip through the book found me on the page for chunky roasted eggplant and parmesan dip. I don't often make dishes that involve eggplant, and this recipe had me questioning why I don't use this vegetable more often in my cooking. 



Served alongside crackers or cut vegetables, this healthy roasted eggplant dip is a delicious alternative to hummus. I think it would also make for an excellent spread on a roasted vegetable sandwich or as a condiment on a burger. The options are endless!

Roasted Eggplant Dip (printer-friendly version)
makes 4 servings

olive oil
1 medium purple eggplant (about 1 pound)
fine sea salt
freshly cracked black pepper
1/4 teaspoon fine sea salt
1/2 cup non-fat plain Greek yogurt
1/2 teaspoon fresh lemon juice
1/2 cup freshly grated Parmesan
1 teaspoon red pepper flakes (use 1/2 teaspoon or less if you prefer less heat/spiciness)
ground sumac for garnish [optional]
crackers, chips, or veggies (carrots, celery, etc.) for dipping

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and set aside.
2. Slice the eggplant into 1/2 rounds. Coat both sides of each eggplant slice with salt. Set aside for 30 minutes to help draw out the bitterness. After 30 minutes has elapsed, rinse off the eggplant slices and pat dry with a paper towel.
3. Place the eggplant slices on prepped baking sheet n a single layer. Brush each slice with olive oil. Season generously with freshly cracked black pepper.
4. Roast in the oven for 30-45 minutes, or until the eggplant is soft and golden brown. (Flip over each eggplant slice about halfway through the cooking period.)
5. Remove the eggplant from the oven and allow to cool. Remove the peels and any seeds.
6. Add the eggplant to a blender along with 1/4 teaspoon salt, yogurt, lemon juice, Parmesan, and red pepper flakes. Blend to your preferred consistency.
8. Garnish the dip with a generous sprinkle of ground sumac, then chill for at least 30 minutes before serving with your favorite crackers or cut vegetables.

(lightly adapted from a recipe in Bountiful by Diane Cu and Todd Porter)
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What's On the Side: Mediterranean Couscous Salad


The arrival of June means that summer is right around the corner. And summer is the season of picnics and al fresco dining -- well, once the mosquitoes die down up here in the Northwoods, anyway.



When it's really hot outside, cold salads are particularly refreshing. This couscous salad, which is chockfull of olives, artichokes, tomatoes, and basil, would fit perfectly on a picnic table. The fresh lemon and olive oil dressing adds just the right amount of richness and zing to pull together the salad's Mediterranean flavor. And of course, you can't go wrong with a generous handful of feta cheese.



Mediterranean Couscous Salad (printer-friendly version)
makes 6-8 servings

For the salad:
4 cups cooked couscous (about 1/2 package)
1 cup halved grape tomatoes
1 cup jarred artichoke hearts, drained and chopped
1 cup chopped pitted kalamata olives
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese

For the dressing:
1/4 cup olive oil
juice of 1 large lemon
2 cloves garlic, minced
1/2 teaspoon dried herbes de Provence
fine sea salt and freshly ground black pepper, to taste

1. In a large serving bowl, combine together the cooked couscous, tomatoes, artichokes, olives, and basil.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, and herbes de Provence. Season to taste with salt and pepper.
3. Pour the dressing over the couscous salad and stir to combine. Top with crumbled feta cheese before serving.

(adapted from this Two Peas & Their Pod recipe)


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