Three Things I'm Loving Right Now

1.  Kind bars.  Every one I've tried I've really liked.  Whole Foods had them one sale this week and I took advantage!

2.  My new fruit basket.  I've always wanted one, and it fits in the new kitchen perfectly.  

3.  Lucky Peach magazine.  It comes out only four times a year, and it's amazing every time.  Foodies who are looking for a new magazine, you're welcome.

I'm off to Michigan for a little family/friends vacation.  Everyone needs a vacation sometimes!  Have a great weekend and week everyone :)

Lemon Brownies

I don't know if it's because it's in the middle of summer or what, but I am on a huge citrus kick.  From cooking pretty much any fish with orange and lemon, to these lemon brownies.  They're cakey and taste perfect for an afternoon snack in July!

Preheat oven to 350 degrees F.  Spray a 8 or 9 inch square pan with non-stick spray. Zest and juice both lemons and set aside, you'll need to split for the brownies and the glaze.  

In a large bowl with an electric mixer beat together butter, flour, sugar and salt until combined.

In a separate bowl whisk together eggs, lemon zest and lemon juice until just combined.   Pour into the flour mixture and beat until the batter is creamy.

Pour into prepared dish and bake for 20-25 minutes until the edges start to turn golden brown.  Allow to cool completely before adding the glaze on top.

For the glaze, whisk powdered sugar, lemon zest and lemon juice. Spread over brownies.

Cut into bars and serve.  These brownies were so tasty and addicting.  If you're a lemon lover add these to your "must make list."  They're a hit for sure! 

Lemon Brownies

Adapted from Bakergirl

Brownies:

3/4 cup flour

3/4 cup sugar

1/4 teaspoon salt 

1/2 cup butter, softened

2 large eggs

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

Glaze:

1/2 cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

Preheat oven to 350 degrees F. 

Spray a 8 or 9 inch square pan with non-stick spray. 

Zest and juice both lemons and set aside.

In a large bowl with an electric mixer beat together butter, flour, sugar and salt until combined.

In a separate bowl whisk together eggs, lemon zest and lemon juice until just combined.   

Pour into the flour mixture and beat until the batter is creamy.

For the glaze, whisk powdered sugar, lemon zest and lemon juice. 

Spread over brownies and enjoy!

Wordless Wednesday

Bison Witches - Tempe, AZ

C have been venturing out about once a week to try some new restaurants around the Tempe area.  We tried Cornish Pasty Co which I wrote this post about last week.  This weekend we headed to Mill Ave and tried Bison Witches.  It's a low key place right off of Mill Ave, they have a good drink menu and the booths are comfy!  We stared with chips and queso.  The queso was pretty good, but the chips were a little stale.  Unfortunately I have no will power and ate them anyway!

C ordered the Green Turkey sandwich on rye bread.  My plate was more than full, so I didn't get to try his, but he was it was really good.  Turkey, bacon, cream cheese, sprouts, mayo and avocado = yum!

I ordered the Tuscan sandwich. Let me just mention how HUGE this sandwich was.  I could barely finish one half, for some reason mine seemed a lot larger than C's, but I was still shocked at the portions.  My bread was awesome and what was stuffed inside was even better:  turkey, lettuce, cheddar cheese, tomatoes, and Parmesan peppercorn dressing.  Delicious!

I was a little disappointed about the appetizer and the prices were a little high, but overall I enjoyed my meal and the atmosphere is relaxed and fun. 

See you back here tomorrow! 

Steak Lettuce Wraps

I've posted a few times now about how awesome flank steak is.  I've tried it and really liked it in wraps, pasta, and Mexican dishes.  Plus, when you marinate it over night you can pretty much cook and eat it straight, that's how delicious it is!  I did just that for this recipe, and it turned out awesome.

Salt and pepper both sides of the steak and marinate 8-12oz flank steak over night in soy sauce, and a little olive oil.  You can add any other spices you might enjoy as well.  I like things a little simpler so I stuck with the basics.

You can grill it or saute the steak in a pan.  I chose to do the later, I cut it up into slices and sauteed it over medium until it was no longer pink.

In a separate pan saute until tender any vegetables you'd like in your wrap.  I used onion, green, red and yellow peppers. 

Serve over a piece of iceberg lettuce, I also added some avocado on top of mine.  These were really delicious, I made them as a meal for one and had leftovers for the next night as well.  This is a great summer dish as you can grill or spend minimal time in the kitchen and stay cool... drinks help too!  Happy Monday!

Steak Lettuce Wraps
Serves 2 (or one with leftovers!)


Marinade:
8-12oz flank steak
1/2 cup soy sauce
1/2 cup olive oil
salt and pepper to taste
Wraps:
1/2 white onion
1/2 red pepper
1/2 green pepper
1/2 red pepper
1 avocado
6 leaves iceberg lettuce


Salt and pepper both sides of the flank steak.
Combine soy sauce and olive oil and marinate the steak for at least 8 hours or overnight.
Slice the steak into two-bite size pieces.
Saute in a pan over medium heat or on the grill until no longer pink.
Saute or grill any vegetables you choose until tender.
Serve over iceberg lettuce and garnish with avocado.

Three Things I'm Loving Right Now

I've spent a lot of my time in Phoenix so far decorating our new apartment.  It's been really fun, and I can do some thing's I never used to have time for!  I'll be posting some before and after pictures but until then, here are a few sneak peaks.

1.  New comfy chair in my bedroom.  I love the pattern and it's so comfy!  

2.  The new sweet bathtub.  I will be taking candlelit baths as much as possible. 

3.  Jewelry tree.  It was a Christmas present from C and goes perfectly in our room.

Have a great weekend everyone!

Spice Cake & Cinnamon Cream Cheese Frosting

This was the last dessert I made in Dallas, I made it for a co-worker to celebrate their birthday.  I'm glad to say this was the last thing my Dallas kitchen and I produced.  It was light and tasty, and the frosting was the best!

Preheat the oven to 350 degrees F and butter a 9 inch square cake pan.  Whisk together flour, baking powder, baking soda, salt and spices.  Beat butter, brown sugar, and vanilla together with an electric mixer.  

Add eggs one at a time, beating well after each addition.

Then beat in the applesauce.

At a low speed mix in the flour mixture until just combined.  If you want to add walnuts, add here.  I chose not to.

The batter will look a little curdy and uneven, but it'll come out perfect.  Spread the batter evenly in the pan and bake until golden brown around 35 minutes.  

Cool in the pan for 15 minutes, run a knife around the edges of the pan to loosen then invert onto a plate.  While you're making the frosting, let it cool completely.

To make the frosting beat cream cheese, butter and vanilla together with an electric mixer.

Sift confectioners sugar and cinnamon over the cream cheese mixture and beat until fully combined.

Spread frosting over the cooled cake.  Every time I've used apple sauce in a baked good I've really enjoyed it.  It makes the cake so soft, and keeps it that way for days, so if you have any leftover it'll still taste great.  This is the first time I've tried spice cake, and will say it's similar to carrot cake.  Just like carrot cake the frosting makes it even better too.  Enjoy!

Spiced Cake & Cinnamon Cream Cheese Frosting

Adapted from Gourmet.com 

Cake:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoons cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 stick unsalted butter, softened

1 cup packed light brown sugar

1 teaspoon vanilla extract

2 large eggs

1 1/2 cup unsweetened apple sauce

1/2 cup walnuts *optional

Frosting:

5oz cream cheese, softened

3 tablespoons unsalted butter, softened

1/4 teaspoon vanilla extract

1 cup confectioners sugar

1/2 teaspoon cinnamon

Preheat the oven to 350 degrees F and butter a 9 inch square cake pan.  

Whisk together flour, baking powder, baking soda, salt and spices.  

Beat butter, brown sugar, and vanilla together with an electric mixer. 

Add eggs one at a time, beating well after each addition.

Then beat in the applesauce.

At a low speed mix in the flour mixture until just combined. 

If you want to add walnuts, add here. 

Spread the batter evenly in the pan and bake until golden brown around 35 minutes.  

Cool in the pan for 15 minutes, run a knife around the edges of the pan to loosen then invert onto a plate.  

For the frosting: beat cream cheese, butter and vanilla together with an electric mixer.

Sift confectioners sugar and cinnamon over the cream cheese mixture and beat until fully combined.

Spread frosting on cooled cake and enjoy. 

Cornish Pasty Co. - Tempe, AZ

C and I already seem to have a list of restaurants we want to try in the Phoenix area.  When he first mentioned a pasty restaurant, I could hardly believe my ears.  Pasties are a delicacy where I'm from in the Upper Peninsula, and to this day have never even heard of a place that serves them outside of the Michigan.  We headed to Cornish Pasty Co, and I was super excited, although I admit a little hesitant they could live up to the high standards.  The atmosphere was pretty cool, we sat at the bar and watched as they stuffed the pasties. 

Also had some unique beers on tap.

These pictures are a little dark and I apologize for that, but you'll have to stay with me!  They had very unique pasties on the menu, very different from the meat and potatoes kind I am used to.  Some examples, lamb and mint, chicken Alfredo, Cajun chicken.  I decided to ordered the cheese steak, which had steak, onions, green peppers, mushrooms, with Swiss cheese. Served with a red wine gravy and mustard cream sauce.  It was delicious and although very different I really liked it! 

C ordered "The Royale with Cheese" because it sounded delicious and also because we loved the name! *cough*Pulp Fiction is awesome *cough* It had hamburger, french fries, onions, bacon, cheddar and Swiss cheese.  I took a taste bite and I really enjoyed.  It was pretty similar to a hamburger, but the pasty made it better. 

We ended our meal with the apple caramel pasty. It was apples, cinnamon, and caramel baked into a pasty served with ice cream.  Delicious!  I really liked this place, it had really unique options and will definitely be bringing and visitors from home to this place to try it out.  

Poached Shrimp on Succotash

This is a great summer dinner idea.  Light, healthy and easily made without getting too hot in your kitchen!  It's a lot more flavorful than I thought it would be, and I think you'll really enjoy it.

You'll need 1 cup cooked corn kernels, 2 medium zucchini diced in medium pieces and 1/2 pound green beans, trimmed and cut into 1 inch pieces.

1 pound of large shrimp peed, around 35 shrimp.

In a large skillet heat 2 tablespoons olive oil over medium high.  Add green beans and cook until bright green.  Add corn and zucchini, saute until crisp.  

Poach shrimp in a medium pot filled with 6 cups of water, old bay seasoning, and lemon.

 Bring to a boil add add shrimp, simmer until opaque throughout, around 2-3 minutes.  Drain, discard lemon and transfer shrimp to a bowl.

Transfer veggies to a platter.

Top with shrimp mixture and season with salt and pepper and serve warm.  This dish was so tasty, and it was great as leftovers too.  Nothing beats a light tasty shrimp dinner in the summertime!

Packed Shrimp on Succotash

Serves 4

Adapted from Everyday Food

1 teaspoon Old Bay seasoning

1 lemon, halved

1 pound large shrimp, peeled

2 tablespoons champagne or white wine vinegar

1 teaspoon Dijon mustard

1/2 cup olive oil, divided

1/2 pound green beans trimmed and cut into 1 inch pieces

2 cups corn kernels

2 medium zucchini, diced medium

salt and pepper

In a large skillet heat 2 tablespoons olive oil over medium high.  

Add green beants and cook until bright green. 

Add corn and zucchini, saute until crisp. 

Poach shrimp in a medium pot filled with 6 cups of water, old bay seasoning, and lemon.

Bring to a boil add add shrimp, simmer until opaque throughout, around 2-3 minutes.  
Drain, discard lemon and transfer shrimp to a bowl.
Transfer veggies to a platter.
Top with shrimp mixture and season with salt and pepper and serve warm.

Maple & Pecan Cookies

I will warn you now, you won't be able to stop eating these.  I usually have this problem, but I knew it was serious business because when I brought them to work everyone else seemed to have the same issue.  These are delicious, soft, and addicting... but all worth it!

Preheat the oven to 350 degrees F.  In a large bowl cream together butter and brown sugar.

I found pecan syrup and used that, but you can use regular maple syrup as well.

Add the egg, syrup, and vanilla.  Mix until well blended.  

Sift together flour, salt and baking soda.  Stir in the butter mixture until well blended.  

Try not to eat all this dough until you cook it! 

Shape into 1 inch balls and roll in sugar.  Place on cookie sheet about 2 inches apart and flatten slightly.  Place a piece of pecan on each cookie.  Bake for 8 minutes and let cool on a wire rack.

If you'd like to make the cookies a little bigger, you can roll into bigger balls. I liked the size of mine, it took about 3 small bites to eat each one!  You will love these just as much as I did and they're very simple to make.  Enjoy!

Maple & Pecan Cookies

Adapted from I Adore Food

1 cup butter, softened

1 cup brown sugar, packed

1 large egg

1 cup maple syrup

1 teaspoon vanilla extract

2 teaspoons baking soda

1/2 teaspoon salt

4 cups flour

1/3 cup white sugar

30 pecan halves

Preheat the oven to 350 degrees F.  

In a large bowl cream together butter and brown sugar.

Add the egg, syrup, and vanilla.  

Mix until well blended.  

Sift together flour, salt and baking soda.  

Stir in the butter mixture until well blended.  

Shape into 1 inch balls and roll in sugar.  

Place on cookie sheet about 2 inches apart and flatten slightly.  

Place a piece of pecan on each cookie. 

Bake for 8 minutes and let cool on a wire rack.