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Wednesday, June 30, 2010

Parmesan Baked Artichokes

I had high hopes for these parmesan baked artichokes that I made for our latest girl's dinner. The pictures on How Sweet It Is were enticing and I envisioned a gooey cheesy side dish. Unfortunately, my version didn't turn out quite as gooey or cheesy. These were still good--anything with artichokes usually is--but my parmesan instead got crunchy. Boo. I think I'll try these again with fresh parmesan (which is what the original recipe called for. Fail on my part) and hope they turn out as I expected.

Parmesan Baked Artichokes
from How Sweet It Is

-1 (14 oz) can artichokes in water, drained
-1/4 cup break crumbs
-1/4 parmesan cheese
-1 tbsp olive oil
-1 tbsp italian seasoning
-1/4 tsp sea salt
-1 tsp garlic powder
-1 oz. freshly shaved parmesan

1. Preheat oven to 375F.
2. Layer artichokes in a baking dish. Drizzle olive oil on top. Season with salt, garlic powder, and italian seasoning.
3. Add bread crumbs and 1/4 parmesan on top. Bake for 15 minutes.
4. Remove from oven and top with shaved parmesan and broil for 1-2 minutes. Serve immediately.

Tuesday, June 29, 2010

Sour Cream Pancakes

Because of my extreme love for pancakes, I've subjected Ryan to many different types of pancakes. While he doesn't have quite the same pancake obsession I do, he willingly puts up with eating pancakes more often than the average person. In my defense, since I've developed a similarly unquenchable love for cooking, pancakes have been on the menu less frequently than they used to be. However, I'm never one to turn down an intriguing pancake recipe. Sour cream pancakes? Why not!?

Sadly, Ryan missed out on these pancakes while I served them to our weekly community group on a very fun "breakfast for dinner" night. They were really light and fairly flat (just how I prefer my pancakes), with great flavor that is surely attributed to the sour cream. I mixed blueberries in some, mini chocolate chips in others, and kept some plain. Wins all around, though the blueberry were probably my favorite! Served with pure maple syrup straight from Wisconsin (thanks again Maggie!), these were gobbled right up...much to Ryan's disappointment, who came home on the hunt for leftovers!

Sour Cream Pancakes
recipe originally from here
**I doubled the below recipe, 1 recipe probably serves 3 or 4 eaters

-1 cup all-purpose flour
-1 cup milk
-1/2 cup sour cream (I used light sour cream)
-1 egg
-2 tbsp sugar
-2 tbsp butter, melted
-2 tsp baking powder
-1 tsp baking soda
-1/4 tsp salt

1. Combine all ingredients in a large mixing bowl. Beat until well-mixed. Stir in desired mix-ins (if using different kinds, as I did, just add to each individual pancake).
2. Heat griddle and grease. Pour 1/4 cup batter and cook until bubbles form. Flip and cook until light brown. Serve warm.

Monday, June 28, 2010

Twelve in Ten Challenge: Local Harvest

Ryan and I have had an overwhelmingly busy June. We've traveled to Chicago for my brother's graduation and Wisconsin for a 200-mile relay race. We've juggled school (Ryan), marathon training (me), and work all while trying to enjoy the fun things St. Louis has to offer in the summer (Shakespeare in the Park, the Muny, and trips to Ted Drewes). As the month drew to a close I became increasingly worried that we wouldn't fit this months Twelve in Ten challenge in. Thankfully, we caught ourselves free on a random Tuesday night and decided it was the perfect time to try Local Harvest (note: Local Harvest replaced Mosaic on our original list because I realized I'd been there twice before and the purpose of this challenge is to try places neither of us have been to). Perfect, save for the excessive heat that threatened to ruin our plan to bike there.

Ultimately, we chose to face the heat and humidity (those of you living in St. Louis know what a challenge this is!). There were too many reasons to bike: I needed to fit a cross-training workout in, we're trying to make good use of the new bikes we've purchased, it was "bike night" at Local Harvest meaning we'd score a deal, and food always tastes better when you've worked for it. Am I right? A quick eight miles on our bikes and we pulled up to Local Harvest. We were sweaty, and probably stinky, but they didn't seem to mind. In fact, their AC was out so everyone was sweaty and stinky :)

The restaurant is small but homey, with funky artwork decorating the walls and giant boards spelling out specials and sides and a list of the local establishments where they get their food from. It was a relatively quiet night, with a steady but never crowded stream of customers both dining in and picking up orders. Service was great--we had two individuals who were incredibly attentive, refilling water glasses, checking on our meals, and just chatting with us.

Any restaurant that lets me show up in my biking clothes is already a win in my book, but the food really sealed the deal at Local Harvest. Because we'd biked in, we were eligible for a buy 1, get 1 sandwich. Ryan selected the Brisket sandwich (menu description: Grass-fed, Missouri beef, thinly sliced & served hot with smoked gouda, horseradish aioli, & field greens on a semolina roll) and I opted for the Morganford Mediterranean (menu description: Ah!zeefa lentil dip, feta, onion, roasted red peppers, cucumbers, kalamata olives, field greens, balsamic dressing on foccaccia --I got on 5-grain bread). Each meal came with tortilla chips and a side. For me, pickled snap peas and for Ryan, a quinoa salad. 

Our food arrived in no time and we quickly snapped pictures before digging in. I can't offer a single complaint about my food. Everything about my sandwich was perfect and I spent much of dinner scheming how I'd recreate this sandwich at home with my panini press (anyone have a good recipe for lentil dip/spread?). The pickled snap peas were new to me and I loved them. Ryan's meal was also a hit--he loved the combination of gouda, horseradish, and beef. And that quinoa salad? WHOA. Our server was kind enough to investigate in the kitchen when I inquired about the salad
ingredients. Quinoa, sweet potato, black eyed peas, and tomatoes were confirmed, and I'm quite sure it had some sort of a tahini dressing. Whatever it was, it was delicious!

Our dinner at Local Harvest couldn't have been better. We were impressed with the service, the amount of food you get for your money (sandwich, chips, & a side at dinner is $10), and, best of all, they offer seasonal, local foods. I couldn't agree more with their food philosophy: Know Your Food.

(see full menu here. We'll definitely be going back for breakfast sometime!)

Local Harvest Cafe on Urbanspoon

Sunday, June 27, 2010

Strawberry Cream Puff Cake

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What? Three dessert recipes in a row? This blog isn't called The Sweets Life for nothing you know! I made this cake for my father-in-law on Father's Day. He loves strawberries and angel food cake or strawberry shortcake, but I decided to go a slightly different route with this Strawberry Cream Puff Cake from My Kitchen Cafe.

I loved everything about this cake: the cream puff shell that brought me back to my days eating giant cream puffs at the Wisconsin State Fair, the cream cheese flavored whipped cream made outstanding with orange zest, and the slightly sweetened strawberries to top it all off. My father-in-law, and the rest of the family, heartily agreed. I love a good dessert success!

My only recommendations would be to make this the day you're planning to serve it, and don't assemble until right before serving. I made the whipped cream portion a day ahead of time and while it still tasted great, I think it lost a little bit of its fluffiness. I waited until just before serving to assemble, per My Kitchen Cafe's instructions, and this was definitely the right move. The cake gets soggy fast!

All in all, this is a great strawberry dessert. The verdicts still out on whether it beats this one!

Strawberry Cream Puff Cake
from My Kitchen Cafe

Cream Puff Base-
-5 tbsp butter
-2/3 cup water
-1 tbsp sugar
-2/3 cup flour
-3 eggs

Cream Cheese Mixture-
-4 oz cream cheese, softened
-1 tsp fresh orange zest (I used at least 2 tsp--Ryan asked for extra zest!)
-1/2 tsp vanilla
-1 cup heavy whipping cream
-2/3 cup powdered sugar

Strawberries Topping-
-2 cups fresh strawberries
-1 tsp sugar

1. To make the cream puff base, preheat oven to 375F. In a medium saucepan, bring the butter, water, and sugar to a boil. Add all of the flour and stir quickly until the mixture pulls away from the sides of the pan. Remove from heat and stir until smooth. After allowing to cool for 5 minutes, add the eggs one at a time. Beat after each addition until the mixture is shiny with a satiny sheen (careful not to overbeat).
2. Grease the bottom and sides of a 9-inch springform pan. Spread the cream puff mixture on the bottom and one inch up the sides of the pan. Bake for 25 minutes. Remove from oven and use a toothpick to poke the pastry 10-12 times. Bake for 5-10 minutes more until golden brown. Cool completely.
3. To make the cream cheese mixture, beat the cream cheese until smooth. Slowly add the powdered sugar and beat until smooth. Add the orange zest, whipping cream, and vanilla, and beat until stiff peaks form. Spread onto cooled cream puff shell.
4. Mix 2 cups sliced strawberries with 1 tsp sugar and allow to sit for at least 10-20 minutes (can sit much longer if needed). Top cream puff and whipped topping with strawberries. Cut into slices and serve.

Saturday, June 26, 2010

Cheesecake Cookies

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For some reason, the thought of rolling cookie dough into logs before slicing and baking intimidated me. I realize this makes absolutely zero sense, especially since slice and bake is what the grocery stores sell for all of those non-cookie bakers. But I always avoided recipes that required this step in the process. That is, until I saw this recipe for cheesecake cookies and I knew I had to give them a shot!

Silly me, rolling dough into logs and slicing is actually easier than the standard cookie methods. In fact, I'm going to seek out more cookie dough log recipes. This was so convenient--I whipped together the day and shaped it one day, then stuck it in the freezer overnight. I removed it from the freezer to thaw while my oven was preheating, then sliced and baked.

These cookies are great, they almost taste like shortbread and the cream cheese in the dough definitely gives them a little something. Be sure not to overbake these--mine were a little too brown on the bottom so I'll remove from the oven after 7 minutes or so next time! Overall these were a major crowd pleaser, and they looked so cute too!

Cheesecake Cookies
adapted from Buns in my Oven

-3/4 cup butter, softened
-3 oz. cream cheese, softened
-3/4 cup white sugar
-1 tsp vanilla extract
-2 cups all-purpose flour
-1/3 cup finely chopped pecans
-1/3 cup graham cracker crumbs
-1 tsp cinnamon
-1/2 cup mini chocolate chips

1. Beat together butter, cream cheese, and sugar in a large bowl. Mix in the flour and chocolate chips  and place dough in the refrigerator for at least 30 minutes (makes it easier to handle).
2. In a separate bowl, mix together pecans, graham cracker crumbs, and cinnamon. Pour half of hte mixture onto a large piece of wax paper. Remove half of the dough from the bowl and form into a log. Roll log through graham cracker mixture. Place on a clean sheet of wax paper, wrap log inside paper (twist the ends to seal, like a piece of hard candy).
3. Repeat with second half of dough. Place logs into the freezer for 30 minutes (or until ready to bake).
4. Preheat oven to 375F. Slice dough logs into rounds (approximately a half inch thick) and place on a cookie sheet. Bake for 7-9 minutes (watch closely and don't overbake!). Store in an airtight container (I liked them at room temperature and cold from the fridge. Refrigeration not required.).

This post is linked to Eat at Home.

Friday, June 25, 2010

No Bake Peanut Butter Balls

With summer temperatures in full swing in St. Louis (seriously--85 degrees would be a RELIEF these days!), I try to use my oven a minimum. Of course, there's still plenty of baking in The Sweets Life kitchen, but I aim to make more no-bake desserts on particularly unbearable days. These no bake peanut butter balls, which are shaped more like blobs than balls :), are a great example of this.

These are a lot like the cornflake scotcheroos, another no bake favorite, but perfect if you need something non-chocolate. They require a little more work because you don't just press them into a pan, but the whole treat takes less than 20 minutes to make! I prefer these cold right out of the fridge, but they're also good at room temperature.

No Bake Peanut Butter Balls (Blobs)
from Cooks.com

-1/2 cup sugar
-1/2 cup light corn syrup
-4 cups cornflakes
-1 cup peanut butter

1. In a saucepan over medium heat, dissolve sugar into corn syrup, stirring constantly.
2. Remove from heat. Add peanut butter and stir until melted completely. Mix in cornflakes and carefully stir to coat cornflakes with peanut butter mixture without crushing.
3. Using a spoon or your hands, drop small portions of the cornflake mixture onto wax paper and allow to cool (can also place in fridge or freezer to speed up cooling process).

Thursday, June 24, 2010

Corn and Black Bean Salsa

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I have no idea where this recipe came from (if you have any idea, let me know so I can give credit where credit is due!). I simply copied and pasted the recipe into an email one day and sent it to myself. It's similar to the cowboy caviar I recently posted, but with a balsamic based dressing. I brought this to a picnic with tortilla chips, but I think it'd also be excellent over some spinach or romaine, or even as a burrito filling. I love easy appetizers, especially when they can be made ahead of time. This one fits the bill on both accounts!

Corn and Black Bean Salsa

-1/4 cup balsamic vinegar
-2 tbsp vegetable oil
-1/2 tsp salt
-1/2 tsp white sugar
-1/2 tsp ground black pepper
-1/2 tsp ground cumin
-1/2 tsp chili powder
-3 tbsp chopped fresh cilantro
-1 can black beans, rinsed and drained
-1 can sweet corn, drained

1. In a small bowl, mix together balsamic, oil, salt, sugar, pepper, cumin, and chile powder.
2. In a medium bowl, stir black beans and corn. Toss with dressing and mix in chopped cilantro. Cover and refrigerate overnight.

Wednesday, June 23, 2010

Cilantro Lime Grilled Vegetables

One of the biggest food "rules" I live by is wasting as little food as possible. It's why you'll often see similar ingredients for several posts in a row. You may have noticed a surge of lime recipes lately. Our lime tree has been a little out of control the past few weeks.

I kid, I kid (though I wouldn't mind a lime tree, or any food-bearing tree. I'd take a money tree too! I digress...). Actually my mom gifted me with a bag of limes and I'm slowly but surely working my way through them. Don't be surprised when you see another lime recipe pop up soon!

So while cilantro lime vegetables might sound a little odd, especially grilled carrots, I was willing to try it. For the sake of the limes of course. Much to my surprise, my head found it much weirder than my tastebuds! The crunchy veggies were complemented nicely by the marinade. I ate the leftovers the next day and while they weren't quite as good, squeezing more lime juice on them perked them up a bit. Mmmm. Sometimes an abundance of limes is not a bad thing.

Cilantro Lime Grilled Vegetables

-olive oil
-chopped cilantro (~1/4 cup)
-juice from 1 lime
-2 zucchini (sliced diagonally) & 7 carrots (peeled and chopped into large thin pieces)

1. Add chopped vegetables to a large bowl. Pour a little bit of olive oil over the vegetables.
2. Using your hands, mix vegetables so that they're fully coated with olive oil. Mix in chopped cilantro and lime juice (1/2 lime).
3. Place in a grill basket and grill over medium high heat for 15 minutes, until carrots are cooked but still fairly firm.
4. Remove basket from grill and add vegetables to a bowl. Add remaining lime juice before serving.

Tuesday, June 22, 2010

Reese's Peanut Butter Cheesecake Bars

You don't even need me to tell you these are good, do you? Sometimes you just read the name of something and you know it's going to be good. That's how I felt about these. I wasn't wrong. If that's how you feel about these, you won't be wrong either. Don't question it, just go make them.

I promise I cut these into little squares after I took the picture and shared them. I didn't just dig into the giant square with my fork. But I wanted to.

Reese's Peanut Butter Cheesecake Bars
adapted from Cookin' Canuck

-7 whole graham crackers, broken into small pieces
-6 tbsp unsalted butter, melted & cooled
-3 tbsp brown sugar
-2 tbsp all-purpose flour
-1/8 tsp salt

-2 (8 oz.) packages cream cheese, softened
-2/3 cup granulated sugar
-2 eggs
-1/4 cup sour cream
-1 tsp vanilla extract
-1 bag mini Reese's peanut butter cups, chopped

-2 oz. bittersweet chocolate, chopped

1. Preheat oven to 325F. Line an 8-in pan with aluminum foil, leaving a 3-4 inch overhang on each side. Grease foil.
2. Make graham cracker crust by adding crackers to food processor and pulsing until fine. Add butter, brown sugar, flour, and salt. Pulse until mixture is combined. Press into the bottom of the baking dish.
3. Bake crust for 12-15 minutes until browning. Cool for at least 30 minutes.
4. In a large mixing bowl, beat cream cheese until smooth. Slowly add sugar, beating well. Add eggs one at a time, beating after each addition. Beat in sour cream and vanilla extract until fully combined.
5. After chopping Reese's peanut butter cups, set aside approximately 1/2 cup for later. Stir the remaining chopped candies into the cream cheese batter.
6. Pour batter into baking pan, spreading evenly over crust. Bake at 325F for 35-40 minutes (rotate halfway through), until the edges are set and middle still jiggles slightly.
7. Cool cheesecake for 2 hours. Cover and refrigerate 3-24 hours.
8. Remove from fridge and using the foil overhang, remove bars from pan. Cut into small squares. Melt bittersweet chocolate in the microwave (stirring every 15 seconds). Drizzle chocolate over bars and top with remaining chopped Reese's cups.

This Post is Linked to Eat At Home.

Monday, June 21, 2010

Asian-Inspired Salmon Burgers with Lime-Cilantro Yogurt Sauce

I get excited when Ryan positively comments on something I've made. I get really excited when he comments more than once. No, Ryan is not an evil husband who critiques the food I set before him each not. Quite the contrary. But those who know him understand that he isn't one to express a lot of emotion.  Along with that, it typically takes him a little while to warm up to something, further delaying any positive feedback. Don't get me wrong, these aren't bad things--I need his even temper to compliment my, er, dramatic energy, if you will.

So you understand, then, why I was so pumped to hear Ryan sing the praises of these salmon burgers. The boy devoured four out of the five of them and had nothing but good things to say. YES! Neither of us had ever had a salmon in burger form, but because we love the fish, I decided to concoct these.

Aside from dealing with the canned salmon (a little icky and smelly, not gonna lie), these were easy to put together. You could always use fresh salmon filets too. I loved the asian spin these had, particularly with the kick from the chile oil. Don't pass up the yogurt sauce, that was my favorite part!

Asian-Inspired Salmon Burgers with Lime-Cilantro Yogurt Sauce

-1 can Wild Alaskan Salmon
-1/2 cup oats
-1 egg
-1 1/2 tbsp soy sauce
-1/2 lime, zested
-2 tsp hot chile sesame oil
-1/4 tsp ginger
-dash of pepper

For topping:
-sliced red onion
-spring mix
-yogurt lime sauce (recipe below)
-desired bread or buns

1. In a large bowl combine ingredients above (salmon through pepper). Mix well with hands.
2. Form mixture into 4-5 patties. Heat a greased skillet over medium heat. Add patties to skillet. Cook for approximately 10 minutes, flipping after 5.
3. Remove from skillet, place on bun, and add desired toppings.

Lime-Cilantro Yogurt Sauce
from Epicurious 
(original recipe makes 3 cups, I cut in 4)

-1/2 cup plain low-fat yogurt
-1/4 cup diced peeled & seeded cucumber
-1/4 cup chopped fresh cilantro
-juice of 1/2 lime

1. Blend all ingredients in a food processor (I just mixed in a small bowl). Season with salt & pepper (I omitted) . Chill until ready to serve.

This post is linked to Eat at Home.

Sunday, June 20, 2010

Banana Lime Coconut Cake

I made this cake, not because I wanted to, but because I had to. Much like a runner has no choice but to run when the weather conditions are perfect (I can relate here too), so a baker has to bake when she has a bunch of brown bananas sitting on her countertop. Because this cake was made out of necessity, rather than a craving or for an occasion, I had every intention of getting my baking on and then passing this cake off to Ryan's or my coworkers. That is, until I took it out of the oven and cut a slice.

Pure lime and banana heaven. The cake was moist and gooey, with neither the banana or the lime competing with the other for reigning flavor. Rather it was a perfect balance of banana, lime, and coconut.

Before I knew it, 48 hours had passed and the cake was gone. Nope, not to work for coworkers to enjoy. More like in mine and Ryan's bellies. And that is why I need some perfect weather conditions, because after this cake, I have to go for a run... ;)

Banana Lime Coconut Cake
from Cinnamon, Spice, & Everything Nice

-1 cup unsweetened coconut flakes (I used sweetened)
-1/2 cup sour cream
-1 cup mashed ripe bananas (I used 2 bananas)
-1 tbsp grated lime zest--save the limes for the glaze (I used 2 limes zested)
-1 tsp vanilla extract
-2 cups all-purpose flour
-3/4 cup sugar
-1 tsp baking soda
-1 tsp baking powder
-1/2 tsp salt
-10 tbsp unsalted butter, softened
-Lime Glaze (see below)

1. Preheat oven to 350F. Prepare (grease) a 9 inch springform pan.
2. Over medium low heat in a skillet, toast coconut until golden brown (pay attention, they'll burn easily!). Set aside for later.
3. In a medium bowl, beat sour cream, mashed bananas, lime zest, and vanilla until combined.
4. In a separate bowl, combine flour, sugar, baking soda, baking powder, 3/4 cup toasted coconut, and salt. Mix in softened butter. Add banana puree in thirds, beating after each addition.
5. Pour into springform pan. Bake for 40-45 minutes until inserted toothpick comes out clean. Cool for 10 minutes.
6. Poke cake with a toothpick all over the top to create small holes in the cake. Brush top of cake with lime glaze (see below).

Lime Glaze

-2 limes
-powdered (confectioners' sugar)

1. Juice 1 lime and add a small amount of powdered sugar. Whisk until combined and glaze is watery. If too thick, add more lime juice.
2. Brush watery glaze onto top of cake. Remove sides of springform pan from cake.
3. Add juice of 2nd lime to remaining glaze. Add powdered sugar a little bit at a time, whisking after each addition, until you have a thick glaze (taste it to make sure the lime flavor is strong--add lime if necessary).
4. When cake is cool, brush with 2nd glaze. Top with 1/4 cup toasted coconut.

Saturday, June 19, 2010

Jam & Proscuitto Panini with Walnuts, Apples, & Brie

If you don't have a panini press, it might be worth buying one just to make this sandwich! That, or find some crazy way to whip up your own press on a skillet because you need this sandwich in your life. The combination is to die for--you've got salty, sweet, crunch, and melty cheese to top it all off. I think brie is quickly rising in the ranks of my favorite cheeses, competing for first with goat cheese. Since I first made this sandwich creation, I've already made it for dinner again and am contemplating when I can make it next. It's perfect for a quick lunch or dinner yet the combination of ingredients will make you feel like you've stepped into a little cafe for your meal. Please try this so you understand where my gushing is coming from!

Jam & Prosciutto Panini with Walnuts, Apples, & Brie

-2 slices of bread per sandwich
-Thinly sliced green apple
-Raspberry Jam

1. Spread layer of jam onto bread. Top with brie, apple, walnuts, and prosciutto. Add 2nd slice of bread.
2. Grill on skillet or panini press until heated through and brie is melted.
3. Cut sandwich in half, close your eyes, and pretend you're eating in a restaurant! :)

Friday, June 18, 2010

Summery Salad with Chicken, Avocado, and Corn

This salad was born out of a need to clean out the fridge. We were getting ready to leave for the weekend and I can never stand the thought of letting food go to waste. I was determined to create a dinner for us without running to the store for anything. Thankfully the elements of this salad worked together. I opted not to include fruity marshmallows, brie, or any of the other random things in my house. We'll save those for something else :) 

In a lot of ways, this salad was reminiscent of this Mexican salad I love, minus a few crucial ingredients. Keeping with the theme of the night, I kind of made up a dressing as well. My approximate measurements are below, but it's definitely a recipe that you can play with and adjust to your liking. I post this meal more than anything to prove to you that delicious, healthy meals can be thrown together with a little creativity....and it's absolutely a better choice than McDonalds!

Summery Salad with Chicken, Avocado, and Corn
makes 2 large dinner salads

 (measurements listed are approximate)
-spinach & spring greens mix
-2-3 ears of corn, cooked and cut off the cobb
-1 avocado, sliced
-2 chicken breasts, sliced

For the dressing:
-2 tbsp olive oil
-2 tbsp agave (could use honey, I was out)
-juice from 1 lime
-hefty sprinkle of ginger
-1-2 tbsp apple cider vinegar

1. Cover plates with spinach and spring mix. Top with corn, avocado, and chicken.
2. Whisk together dressing ingredients in a small bowl. Spoon desired amount over salad. 

Thursday, June 17, 2010

Coconut Lime Snowballs

Rarely do I see a recipe and insist on going home and making it THAT night. However, when I saw the Killer Coconut Orange Pixie Cookies on Natalie's Killer Cuisine, I knew I couldn't wait to make them. They were calling to me. I've taken the liberty to rename them, as I adopted a lime version of the cookie (and think they look like little snowballs before you bake them!).

These might just be my new favorite cookie, at least my new favorite non-chocolate cookie! They are soft from the coconut and bursting with lime flavor. Actually, they remind me of a lime version of gooey butter cake (you St. Louis people know what I'm talking about!). Amazingly, this entire batch of cookies (more than 40) required only half a stick of butter.

Coconut lime snowballs, despite the name, are the perfect summer cookie...and even better if accompanied with a fruity cocktail. Try them, you'll see what I mean!

Coconut Lime Snowballs
adapted from Natalie's Killer Cuisine

-1/4 cup (half a stick) butter softened
-1 cup sugar
-2 eggs
-zest from 1 lime
-juice from half a lime
-2 tsp baking powder
-1 1/2 cups all-purpose flour
-1/2 tsp salt
-1 cup shredded coconut
-powdered sugar, for rolling

1. In a small bowl, mix baking powder, flour, and salt. Set aside.
2. Cream butter and sugar. Add eggs one at a time, mixing well after each addition.
3. Mix in lime zest and lime juice.
4. Add flour mixture until just combined. Stir in coconut.
5. Cover dough and refrigerate for at least 30 minutes, for easier handling.
6. Divide dough into small balls and roll in powdered sugar until covered completely.
7. Bake at 350F for 7-10 minutes, until the cookies have spread and cracked. Cool for 5 minutes before removing from the cookie sheet.

Wednesday, June 16, 2010

Cowboy Caviar

This cowboy caviar concludes my series of graduation party appetizers. Be sure to file these recipes away for the next time you're in need of some party bites. Like I said, each of the appetizers seemed to pleased the masses and people were still digging into them long after dinner was served.

I had been meaning to make my mom's cowboy caviar, especially after I saw the recipe on Greens and Chocolate a few weeks ago. Taylor's recipe differs slightly from my mom's, although I imagine her version is just as good. I grew up loving this particular recipe and it remains one of my favorite partners for tortilla chips!

Cowboy Caviar

-2 Tbsp red wine vinegar
-1 1/2-2 tsp tabasco
-1 1/2 tsp salad oil
-1 clove garlic, minced
-1/8 tsp pepper

-1 firm ripe avocado, cut into 1/2 inch cubes
-1 can black beans, drained and rinsed
-1 can corn
-2/3 cup sliced green onions
-2/3 cup fresh cilantro, chopped
-1/2 lb coarsely chopped Roma tomatoes

1. Mix dressing ingredients and set aside.
2. Combine black beans, corn, green onions, cilantro, tomatoes, and avocado into a small bowl.
3. Add dressing and mix gently. Sprinkle salt to taste. Serve with tortilla chips.

Tuesday, June 15, 2010

Marinated Cheese

This was far and away a crowd favorite at the graduation party, with all but a few slices of the cheese remaining by the end of the night. Few people can resist cheese as it is. But toss it with a flavorful marinate and watch people go crazy! This is an ideal appetizer in that it can all be made ahead and removed from the refrigerator just before serving. Not to mention it'll be a surefire hit at your party!

Marinated Cheese
from allrecipes.com

-1/2 cup olive oil
-1/2 cup white wine vinegar
-3 tbsp chopped fresh parsley
-3 tbsp minced green onions
-1 tsp sugar
-3/4 tsp dried basil
-1/2 tsp salt
-1/2 tsp freshly ground black pepper
-3 cloves garlic, minced
-2 oz. jar diced pimiento, drained
-8 oz. sharp cheddar cheese, chilled
-8 oz. cream cheese, chilled

1. Combine first 10 ingredients in a jar. Cover tightly and shake vigorously. Set marinate mixture aside (can be made a day ahead of time and refrigerated).
2. Cut clock of cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch thick slices; set aside. Repeat procedure with cream cheese.
3. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge.
4. Pour marinade over cheese slices. Cover and marinate in refrigerate at least 8 hours, or overnight.
5. Serve with crackers or toast points.

Monday, June 14, 2010

Stone Hearth Inn Pretzel Dip

This recipe comes from a place called Stone Hearth Inn. What Stone Hearth Inn is, or where it is, is unknown to me. My google search came up fruitless, so you can come up with your own idea of Stone Hearth Inn. Me? I'll picture it as a small bed and breakfast set in Charleston, South Carolina. This pretzel dip is part of their late extensive spread they set out during their complimentary happy hour each afternoon. Served with honey wheat pretzels, this is a guest favorite!

All imagining aside, this dip is another great party appetizer. With a kick from the horseradish and a mustardy flavor, it's the perfect accompaniment to pretzels. Enjoy making this, and making up Stone Hearth Inn stories along with it :)

Stone Hearth Inn Pretzel Dip

-8 oz. sour cream
-8 Tbsp mayo
-6 Tbsp yellow mustard
-8 Tbsp miracle whip
-1 package dry hidden valley dressing
-1/8 cup sugar
-2 tsp horseradish
-1 tsp minced onion

1. Mix all ingredients well. Refrigerate at least 2 hrs. Serve with pretzels.

Sunday, June 13, 2010

Corn Dip

For the next few days I'll be highlighting a series of appetizers. Each of these were served at my brother's high school graduation party a few weeks ago. While my mom is the primary force behind these recipes, I did play a part in preparing each of them, not to mention sampling them. Judging by the way people were attacking the appetizers before dinner, you can be assured that each of these were a success!

This corn dip in particular is a unique appetizer. It takes minimal time and effort to put together, but is a nice variation from your typical cracker dips. Not so sure? Get this...my husband Ryan, an outright hater of mayonnaise, loved this dip. Granted, he may not have realized that mayo was an ingredient, but I'd say that's a good sign!

Corn Dip

-2 cans corn (niblet)
-10 oz. grated cheddar cheese
-10 oz. grated monterey jack or mozzarella cheese
-3 green onions, chopped
-1 small can green chilies- chopped
-1 whole jalepeno pepper-chopped
-1 cup mayo
-1 cup sour cream
-garlic powder & cayenne pepper to taste

1. Mix all ingredients together. Serve with crackers.
*makes 2 pints

Saturday, June 12, 2010

Candy Bar Cookie Bars

Life is full of uncertainties. You can't rely on the weather forecast, or the stock market, or even some of
your closest friends. But in a life full of uncertainty, there are a few things you can be sure of. One of them is any dessert with the word "candy bar" in it.

My favorite dessert bars to date are these, which also have the words candy bar in the title. So when I came across this recipe for Candy Bar Cookie Bars, which still incorporated an oatmeal crust but also introduced peanut butter, I was sure this recipe would be a win. And a win it was! In fact, these might rival the Chocolate Oatmeal Almost-Candy Bars for the #1 spot on my dessert bar hall of fame!

Candy Bar Cookie Bars
from Recipe Girl


for the cookie layer-
-1 cup (packed) brown sugar
-2/3 cup butter
-1/4 cup corn syrup
-1/4 cup creamy peanut butter
-1 tsp vanilla extract
-3 1/2 cups quick-cooking rolled oats (I used old fashioned oats)

for the candy bar layer-
-2 cups semisweet chocolate chips (I used bittersweet)
-1 cup peanut butter chips
-2/3 cup creamy peanut butter
-1/2 cup chopped peanuts (I used honey roasted)

for the topping-
-1/2 cup semisweet chocolate chips
-1/2 cup peanut butter chips
*(I used a few handfuls of a milk chocolate/peanut butter chip bag)
-1/3 cup chopped peanuts (I used honey roasted)

1. Preheat oven to 375F. Line a 9 x 13 inch pan with foil and spray with nonstick spray.
2. Over medium heat in a saucepan, stir brown sugar, butter, and corn syrup until melted and combined. Remove from heat and stir in peanut butter and vanilla, until smooth.
3. Place oats in a large bowl and pour the liquid mixture over the oats. Stir until oats are completely coated. Evenly press oats into the bottom of the prepared pan.
4. Bake 10-12 minutes (don't overbake!!). Remove from oven and allow to cool for 15 minutes.
5. Melt candy bar layer ingredients (EXCEPT peanuts) over low heat, stirring until smooth.
6. Sprinkle 1/2 cup peanuts over the oat crust. Pour melted chocolate over the crust and spread evenly.
7. Sprinkle remaining peanuts and chips over the chocolate, pressing lightly into the chocolate layer.
8. Refrigerate until firm before cutting and serving. (Cut into small squares, these babies are rich!)

Friday, June 11, 2010

Mini Zucchini Cakes with Walnuts

I've eaten four of these in the last 15 minutes while sitting at my computer. I'd eat some more, if they weren't the last four. Don't worry, I didn't eat the whole batch myself, though I easily could've! I pawned these off on work friends and made my sister take some home to serve at her book club meeting. But now I might have to make them again, I need some more zucchini cakes in my life!

My grandma suggested this recipe to me, after having made it and loved it. Using zucchini in baked goods isn't a foreign concept to me (see here), but I've never had such a decadent version! These are overtly moist and intensely chocolately, tasting more like brownie bites than anything else....but healthy from all that zucchini, right? ;)

I dare you to try them...and to keep yourself from popping one mini after another into your mouth!

Mini Zucchini Cakes with Walnuts
from Martha Stewart's Everday Food May 2010
*recipe says it makes 24, but I got 33...BONUS!

-1 stick unsalted butter, melted and cooled
-1 cup sugar
-1 large egg
-24 (errr 33) walnut halves
-1 cup all-purpose flour
-1 cup finely grated zucchini
-1/4 cup unsweetened cocoa powder
-1/2 cup bittersweet chocolate, chopped, or chocolate chips (I used mini chocolate chips)
-3 tbsp sour cream
-1/2 tsp coarse salt
-1/2 tsp pure vanilla extract
-nonstick cooking spray (instead of spraying I used mini cupcake liners)

1. Preheat oven to 350F. Line a mini muffin tin with liners or spray with cooking spray.
2. In a large bowl, mix together butter, sugar, salt, and egg. Add vanilla, zucchini, and sour cream, stirring til well mixed.
3. Add flour and cocoa powder to mixture. Stir in chocolate.
4. Fill each mini muffin cup with 2 tbsp batter. Top with a walnut halve and bake for 15-17 minutes. Cool on wire racks before removing and serving. (Remove from liners if desired)

This post is linked to Eat at Home.

Thursday, June 10, 2010

Spinach and Artichoke Pasta with Faux Alfredo

I feel the need to set something straight right away. While the title says faux alfredo, it should really say "alfredo". If alfredo sauce is your all-time favorite, this recipe will sorely disappoint you. You're better off splurging and going for the real thing. But, if, like me, you're more indifferent toward alfredo sauce, this pasta recipe will pleasantly surprise you.

Friend Paige and sister Julia enjoyed this with me. While cooking, Paige was skeptical. We were both a little turned off by the smell of the cauliflower cooking and started contemplating a back-up plan for dinner. Yet all three of us ate up and not a complaint was uttered. Paige likened the pureed cauliflower to mashed potatoes, and felt it would be more appropriately titled "Spinach and Artichoke with Faux Mashed Potatoes"...but that sounds kind of gross. Call it what you will, I guess...and if you try it let me know what you think!

Spinach and Artichoke Pasta with Faux Alfedo
adapted from A Year in the Kitchen

-1/2 box whole wheat rotini noodles
-1 head cauliflower florets
-2 cups chicken broth
-1 bag fresh spinach
-1/4 cup milk
-1/4 cup parmesan cheese (would've increased this but it was all I had)
-2 tbsp low-fat sour cream
-1 can artichoke hearts, chopped
-garlic powder
-salt and pepper
-crushed red pepper flakes

1. Prepare pasta according to box.
2. While pasta is cooking, bring broth to a boil in a large pot. Add chopped cauliflower florets into the pot and cover. Allow to simmer until soft (approximately 10-15 minutes).
3. Wilt spinach in a large pan over medium heat. Set aside.
4. Using an immersion blender (a regular blender or food processor would also work!), puree cauliflower. Add milk, cheese, and sour cream and continue to puree until smooth and liquidy. Add more milk if desired. Season liberally with garlic powder, salt, and pepper.
5. Add drained pasta to cauliflower pot. Stir in spinach and artichokes. Heat over low heat until warmed. Sprinkle with crushed red pepper before serving.

Wednesday, June 9, 2010

Marbled Banana Bundt Cake

I have a secret. I've been avoiding bundt cakes. Like the plague.

Don't get me wrong, I think they're beautiful and I often find myself lusting after bundt cake recipes. Did you know there's a bundt cake recipe for just about any flavor you can imagine? You see, last time I made a bundt cake, it was a disaster. The flavor was spot on. I devoured that cake. But the cake itself looked pretty pathetic. Since then, I've considered myself a bundt cake failure and instead stuck to muffins and breads. Heck, I even braved cinnamon rolls! Finally I decided enough was enough and I faced my bundt cake fear.

Slam dunk! This bundt cake popped right out of the pan, in one beautiful piece, thanks to a VERY liberal butter & flour job. So this bundt, unlike the last, had more than just taste going for it (to be expected, with the banana chocolate combo). I may or may not have shrieked in excitement a few times.

Watch out...more bundts coming...

Marbled Banana Bundt Cake
adapted from Taste of Home

-1/2 cup butter, room temperature
-1 cup sugar
-3 eggs
-1 1/2 tsp vanilla extract
-3 ripe bananas, mashed
-2 cups all purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 cup low-fat sour cream
-1/4 cup cocoa powder

1. Preheat oven to 350F. Flour & butter a 12-cup bundt pan.
2. Beat butter and sugar until light. Add eggs one at a time, beating after each addition. Add in mashed bananas and vanilla.
3. In a separate bowl, mix flour, baking soda, baking powder, and salt. Pour half of the flour mixture into the wet mixture. Add the sour cream. Mix in remaining flour mixture.
4. Remove 1 1/2 cups of batter and mix with cocoa powder until well blender.
5. Pour 2/3 of the plain batter into the bundt pan. Top with cocoa batter. Add remaining plain batter. Using a knife, swirl batter gently.
6. Bake for 45-55 minutes, until an inserted toothpick comes out clean. Cool cake for 5 minutes before removing from pan. Sprinkle with powdered sugar.

This post is linked to Eat at Home.

Tuesday, June 8, 2010

Edamame Hummus

The first time I had edamame hummus was at Triumph Grill in St. Louis (great restaurant, by the way!). I was so taken with the hummus that I ignored the other appetizers being passed around our table and focused solely on this unique flavor of hummus. I sang its praises to the waitress, who sent me home with the leftover hummus and extra pita bread.

Since then, I've been dying to recreate it at home. Not long after my first taste of edamame hummus, Ali of gimme some oven posted a recipe for it. I immediately bookmarked it and waited for an opportunity to make it. I followed Ali's recipe, but was forced to omit the tahini because Trader Joe's doesn't sell it and I was too rushed to stop somewhere else. Even so, this hummus was nearly as good as the restaurant version! Next time I'll add more salt and soy sauce, because I really like the asian influence on this hummus.

This is great served with pita bread, crackers, or veggies. I also liked it as a spread on my everything bagels!

Edamame Hummus 
recipe from gimme some oven

-1 1/2 cups shelled edamame (I used one package, closer to 2 1/2 cups)
-2 cloves garlic, peeled and smashed
-2 tbsp tahini (I omitted)
-1 tbsp lemon juice
-1 tsp soy sauce
-1/8 tsp sesame oil
-1/8 tsp ginger
-salt & pepper, to taste
                                                                                         -1/4 cup water

1. Add all ingredients but the water to a food processor. Blend until nearly smooth.
2. Add a little bit of water at the time, blending after each addition, until hummus reaches desired consistency.
3. Serve with pita chips and crudites or use as a spread.

Monday, June 7, 2010

Prosciutto Wrapped Pears with Blue Cheese

Our appetizer-themed girls dinner was made complete with these prosciutto wrapped pears that Paige brought. I was impressed by how easy they were to put together and yet how impressive they looked as an appetizer (maybe I'm just easily impressed, ha). Even better, their taste! It wasn't but three days later that I found myself at Trader Joe's picking up prosciutto to make my own batch of the appetizer. The original recipe calls for a piece of arugula to be wrapped in as well, but I liked Paige's version so much I decided to omit. 

Prosciutto Wrapped Pears with Blue Cheese
adapted from Real Simple

-2 pears (Bosc or Bartlett), cut into 8 wedges
-3 oz. blue cheese, cut into small pieces
-6 oz. thinly sliced prosciutto, cut in half lengthwise

1. Place a small piece of blue cheese on the pear.
2. Wrap a slice of prosciutto around the pear to secure the blue cheese.

Sunday, June 6, 2010

Coconut Fluff Dip

Make this, but then bring it somewhere where lots of people can help you eat it. Otherwise, you might find yourself digging in with a spoon. Not that I would know anything about that...

This dip is simple, almost too simple, because now I can all too easily throw it together when a craving hits. I'd seen several similar dips online, many that added some orange juice or maraschino cherry juice (must. try.), but none that included coconut. If you like coconut, I think it's an integral part of this dip (and be sure to toast it!), even if you choose to add an additional flavor!

I used pretzels, graham crackers, green apples, and bananas as dippers, but I think fresh strawberries and pineapple would be absolutely divine with this dip.

Coconut Fluff Dip

-1 (7 oz) jar marshmallow fluff
-1 package 1/3 less fat cream cheese
-1/2 - 1 cup coconut, toasted

1. Using a mixer or a food processor, combine all ingredients. Pour into a bowl and refrigerate until serving.
2. Serve with chopped fresh fruit, pretzels, graham crackers, or whatever else you can think of!

Saturday, June 5, 2010

Crockpot Pulled Pork from Pork Chops

Happy Birthday Dad! I love you so much and am proud to be your daughter!

With the temperatures in St. Louis steadily rising (hello 90+ degrees!), I'm trying to avoid turning on the oven more than is absolutely necessary. We'll be using our grill a lot more frequently in the next few months and relying on lighter meals like salads and sandwiches. Another handy tool? The crockpot! It can cook when I don't have time to, and it won't heat up the house like the oven will.

I had high hopes for this pulled pork, which I decided to make from some pork chops I had in my freezer. Then I got home from work, ready to shred the pork and was disappointed to find it wasn't shredding as easily as I pictured. My sister Julia was over for dinner that night and I immediately began warning her to get out the bbq sauce as I feared the meal might be a bust. Thankfully I was mistaken. The pork, once shredded, was actually delicious. It had a subtle sweetness from the additional ingredients and additional condiments weren't needed. On whole wheat wraps and served with fresh corn on the cob, it made for a nice summer dinner.

Crockpot Pulled Pork from Pork Chops
recipe adapted from Crepes of Wrath

2 pork chops (frozen is fine)
-1 green apple, thinly sliced
-1 sweet onion, thinly sliced
-1/3 cup white whine
-1/2 cup chicken broth
-1 tbsp worchestershire
-1 tbsp brown sugar
-1 tbsp cornstarch
-1/4 cup apple cider vinegar
-salt & pepper, to taste

1. Place frozen pork chops in crockpot.
2. Top with apples and onions. Add all additional ingredients.
3. Cook on low for 6-8 hours or high for 2-4 hours (I placed on warm since my crockpot cooks quickly and we were gone for nearly 10 hrs!)
4. Remove pork from crockpot and shred with two forks. Return to crockpot and mix in with everything else. Season with salt & pepper. Serve on buns or wraps.

Friday, June 4, 2010

Asian Tuna Salad

This recipe was my own creation, slightly inspired by a salad I ordered on a recent trip to Milwaukee to visit my grandparents. That salad was called the "Crunchy Asian Salad" or something similar and was described as vegetables with chicken and a peanut dressing. I wasn't expecting the vegetables to essentially be a large pile of cole slaw, but I liked it nonetheless and set out to recreate a similar version at home.

I'm pleased with what I came up with, although next time I'll add more peanut butter to the peanut sauce. I want a stronger peanut flavor! This salad is easily adaptable to what you have in your kitchen--you could do chicken instead of tuna, add water chestnuts, top with bean sprouts, or whatever else you can think of. One of my favorite parts of cooking is experimenting with different combinations. I try to only go crazy when I'm only feeding Ryan, he's usually willing to put up with my sometimes less than stellar results :)

Asian Tuna Salad
*serves 3-4; I made 24 hrs in advance and refrigerated until serving

-1/2 head cabbage
-1 red bell pepper
-3 carrots
-2 handfuls kale
-2 cans tuna in water, drained
-1/2 cup peanuts

Peanut Sauce:
-1/2 cup peanut butter
-2 tbsp lime juice
-1/2 tbsp hot chile sesame oil
-1 tbsp soy sauce
-dash of rice vinegar
-generous sprinkle of ginger

1. Shred or chop all vegetables (cabbage, kale, carrots, bell pepper). (I used my food processor for all of them). Add vegetables and tuna to a large bowl.
2. Microwave peanut butter for 1 minute until thinned. Add additional ingredients through ginger. Add as much water as needed until desired thinness.
3. Pour dressing over ingredients. Stir to mix well. Top with peanuts.
4. Refrigerate at least one hour, or overnight. Serve alone, atop spinach, or in a wrap.

Thursday, June 3, 2010

Kahlua Brie Appetizer

While the photograph might not look like anything more than a mess on a plate, I assure you that this appetizer is a delight. Brie is one of my favorite cheeses lately, particularly on sandwiches, so I was excited to incorporate it into our girl's dinner. I came across this recipe, which sounded like a desserty version of brie. Dessert?! My sweet tooth is no secret; I had to give it a try.

Two thumbs up! I never would've guessed that brie paired so well with kahlua. This was good with green apples, toasted baguette, and all by itself :)

Kahlua Brie Appetizer
adapted from Cooking Cache

-1/2 cup chopped pecans
-1/4 cup Kahlua
-1 tbsp brown sugar
-1 mini (14 oz.) brie (I just bought a large hunk and cut off a chunk for us)

1. Toast pecans in the microwave (place on a plate and microwave for a few minutes, checking after each minute to prevent from burning).
2. Mix kahlua and brown sugar in a small bowl, stirring to combine.
3. Place brie on a microwavable plate. Pour kahlua mixture on top of brie. Sprinkle pecans over brie.
4. Microwave for 1 minute, until brie is soft (maybe less than a minute, as 1 minute completely melted mine!)
5. Serve with sliced apples, crackers, or baguette.

Wednesday, June 2, 2010

Black Bean Hummus

Is it just me or is hummus a pretty recent trend? Obviously it's been around for awhile but I don't feel like it really became 'known' until the last few years. I'm just glad it became popular when it did, as hummus is one of my favorite dips, sandwich spreads, you name it! We've made hummus at home before, but never really strayed from the more traditional flavors. When Paige, Ashley, and I settled on an "appetizers and wine" theme for our girl's dinner this month, Paige requested black bean hummus and I happily obliged.

The best part about this recipe? It doesn't require tahini, often called for in hummus recipes (and could definitely be added if you prefer), it needs a minimal amount of olive oil (healthy appetizer, woo hoo!), and with my food processor, it took all of 5 minutes to make. The hardest part was definitely chopping up the vegetable dippers; in this case, an array of peppers, zucchini, squash, and cucumber.

*Note, if you prefer smoother hummus, feel free to add additional olive oil! This was definitely a thicker, chunkier version.

Black Bean Hummus

-1 can chickpeas, drained and rinsed
-1 can black beans, drained and rinsed
-2 cloves garlic
-1 tbsp olive oil
-2 tbsp lemon juice
-2 tsp cumin
-1 tbsp dried parsley (I used a handful of fresh parsley)
-salt & pepper, to taste

1. Add all ingredients to a food processor or a blender.
2. Blend until desired consistency. Add additional olive oil for smoother texture.

Tuesday, June 1, 2010

BBQ Chicken with Blue Cheese Slaw Wraps

Like yesterday's recipe, these wraps were inspired by Closet Cooking. If you're looking for some creativity in the kitchen, check out Kevin's blog...he has some pretty great creations! Kevin's wraps added cheddar cheese and his bbq chicken was made with homemade sauce. Instead, I chose to omit the additional cheese (aka I forgot to put it on, but am glad...why distract from the blue cheese?!) and used some Sweet Baby Ray's Honey BBQ sauce. Someday I'll tackle my own, but Ryan and I were running out the door to head to a Cardinals game and dinner was not my main priority!

Despite these changes, we both really enjoyed these wraps. Ryan was a little wary about the cole slaw ON the wrap, but I thought the contrast of the slaw with the bbq chicken was rather delicious. A party in my mouth, if you will. Served with our first corn on the cob of the season, this made for a quick weeknight meal.

BBQ Chicken with Blue Cheese Slaw Wraps
adapted from Closet Cooking
*for 2 wraps

-2 small chicken breasts, cooked and shredded (warm)
-bbq sauce, approximately 1/2 cup
-2 sandwich wraps, or tortillas

1. Mix the chicken and desired amount of bbq sauce. Top wraps with chicken.
2. Add blue cheese cole slaw. Wrap, cut, and eat!