Today we’re going to take a minute and talk about blog identity and process writing on a stop on The Writing Process Blog Tour. The lovely and talented Shashi made her post and then nominated Brooklyn Farm Girl to continue the tour. I’d like to thank Shashi and all her amazing recipes and inspirational posts she makes. Plus I really want to thank her for her No-Bake Mocha Protein Bars because seriously… look at them!
Brooklyn Farm Girl was created a year ago. Prior to that I was blogging on a personal blog where I think 5 other people knew about for many years. Prior to that I always had a blog in some capacity since I got my first computer when I was 13 years old. I’ve always loved sharing information with others and building relationships online with people that shared similar interests. Towards the end of my previous blog I started to really enjoy posting about our garden and recipes so I decided to create a blog that went full force into that world. Brooklyn Farm Girl started…. and here we are.
I’ve been promising to start posting more of what I do outside of gardening and cooking, so here I am with a Behind The Scenes of a recent project we did. If you guys dig this new feature, let me know in the comments as I’d love to start documenting and sharing more of our work!
We’ve been working with V Magazine for years now and they were one of the first believers in showing moving images and videos for fashion content. They really let us do our thing and be creative so it’s always fun working on a project for them. For this shoot our goal was to do a project that focused on 3D scans. We wanted to shoot the model as is on a regular background and then have her avatar, a 3D scan of herself, next to her. After some testing on ourselves we figured out what was the best software to use along side the Microsoft Kinect which we’d be using for scanning.
This shop is part of a social shopper marketing insight campaign with Pollinate Media Group® and Lipton, but all my opinions are my own. #bemoretea #pmedia http://my-disclosur.es/OBsstV
Well it’s that time of the year where the heat hits and the tomatoes start to take off to the sky!
Let’s talk tomatoes and enjoy a big glass of iced tea while doing so. A post garden refreshing iced tea is pretty much the best treat.
JELLY FILLED donut muffin holes are AMAZING! These baked donut holes are easy to make and are rolled around in delicious cinnamon sugar! These homemade treats taste just like Dunkin’ Donuts Munchkins but are much healthier!
So there’s no judging here, right? So when I tell you we made these Easy Jelly Donut Holes late at night one evening and the next morning they were gone already, you won’t judge me, right? Ok good. Because this totally happened and I have no regrets.
I have been craving donuts. Bad. I think I say at least once a day “I want a donut” and I really do want one. I love chocolate donuts, peanut butter donuts, tea donuts, carrot cake donuts and more but I have a very soft spot for Donut Holes, especially when they are cinnamon sugar covered. Oh and also when they are filled with homemade jelly that just smells like strawberries and Summertime. These donuts you guys, they’re made of happiness and magic.
When I originally made these I thought they were going to last so that I could share with friends the following day, but they are so irresistible that they were gone rather quickly before sharing with friends. So this week I’ll be making 2 more batches.. one for friends and one for us again. They’re that good!
I hope you give these a shot. They would perfect for breakfast, a great treat to bring into work to share with coworkers, or a dessert. Honestly, they’d be perfect all the time.
- 1/3 cup sugar
- 3 tablespoons melted butter
- 3/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 cup flour
- 1/2 cup of your favorite jelly or jam (I used strawberry)
- 2 tablespoons butter melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees.
- Mix sugar, butter and nutmeg in a bowl until combined. Stir in milk, baking powder and flour until all combined.
- Spray your mini muffin pan with a nonstick spray. Fill your mini muffin spots up half way full.
- Bake in oven until tops are slightly brown, 15 to 17 minutes.
- When donut holes come out of the oven, let them cool until you can touch them.
- Fill a piping bag with tip with jelly and fill each donut hole.
- Mix sugar and cinnamon together in shallow bowl.
- Brush butter all over each donut.
- Roll donut around in sugar mixture until completely covered.
- Serve warm and enjoy!
- Makes 16 donut holes.
This Double Chocolate Banana Smoothie is the perfect breakfast, afternoon snack or dessert! It uses frozen bananas which you can store in the freezer for whenever you want a smoothie!
When I made this Smoothie we enjoyed it for dessert one evening. Matthew is not big on bananas at all but he sipped this smoothie down with a smile. Although the banana flavor can be tasted, it’s not a banana overkill making it a happy pick me up snack or dessert for both banana lovers and not so big fans.
This Smoothie is also double chocolate because I think everything in life should be double the chocolate. Don’t you agree? This recipe calls for cocoa powder and chocolate peanut butter. Chocolate peanut butter is something I’m obsessed with in baking and smoothies but if you don’t have access to it, regular peanut butter would totally do the trick too! Also don’t you love having Double Chocolate anything for breakfast? Talk about a great way to start the day!
Enjoy this Smoothie and have a great weekend!
- 1 frozen banana
- 2 tablespoons cocoa powder
- 1/4 cup chocolate peanut butter (or regular smooth peanut butter)
- 1 cup milk
- 1 teaspoon vanilla
- Mix all in blender.
- If you do no have a frozen banana, use a fresh one but add a handful of ice cubes into the blender.
This is a sponsored post written by me on behalf of OneBar.
If you’re anything like me then you crave fruits during the day, especially in the Summer time. In the morning I prefer a banana or raspberries, in the afternoon I love some apples or blackberries and for dessert it’s all about cherries! Because I’m often on the go or am not working from home I always love a healthy snack that I can throw in my bag. Have you ever thrown a pint of raspberries in your bag, forgot about them, and then thrown a laptop on top of them? Ugh. Or don’t remind me about that banana I totally forgot about… weird things can happen to bananas that are forgotten. Trust me.
Let me introduce you to my new favorite friend that solves all these problems. OneBar! OneBar is a low calorie snack that offers one full serving of fruit in each bar. I know, isn’t it amazing? What makes OneBar unique is that it’s line contains baobab as a flavor. Baobab is a super fruit that is packed with more nutrition than any other super fruit. Because of how awesome Baobab are, their trees are endangered. Because OneBar sources the fruit fair trade then they’re able to protect the trees from being cut down. Baobab is a great source of dietary calcium – perfect for vegans and vegetarians. It also has nearly 6x (!) the amount of potassium then bananas. You can use baobab in OneBars as a healthy snack, but you can also use it in smoothies, baked goods, cereals and more.
What’s my favorite OneBar flavor? I’m glad you asked! I am totally in love with the Cherry flavor. It reminds me of a adult fruit rollup.. in bar form. It’s pretty magical when you take that first bite! I can’t wait to hear what you think of OneBar. Tell me in the comments if you have tried them. If you haven’t tried them – which one do you think will be your favorite? Cherry, Apple or Mango?
Because I think you rule (I really do) enter the giveaway below for three boxes (Apple, Cherry and Mango) of OneBar. 40 winners (!) will be picked! The giveaway ends on June 19th at noon PST.
If you can’t get enough of them, you can also buy here and use the coupon code EasyFruit which will give you 25% off. Just make sure to order before April 31.
Make sure to enter the giveaway!
This is a sponsored post written by me on behalf of OneBar.
These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!
This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!
With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen! There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed. If that doesn’t sound like a romantic evening then I don’t know what is! So there we stood for the next few hours, in assembly line fashion, making meatballs! How many meatballs did we make? I’m glad you asked. We made 226 of them! After we made them, we divided them into bags for dinner and froze them. With this big lettuce harvest we were able to freeze over 25 dinner meals. Pasta and meatballs? Done! Meatball casserole? Done! Meatball subs? Done!
These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once. Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor. I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!
I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!
- 3 tablespoons olive oil
- 4 cups chopped fresh lettuce
- 6 tablespoons soy sauce
- 2 pinches of dried rosemary, parsley and oregano
- 6 cloves garlic
- 1 pound ground beef
- 1 pound ground turkey
- 1 cup bread crumbs
- 2 eggs
- Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
- Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
- Form this mixture into 1-2 inch balls.
- Preheat oven to 350 degrees.
- Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
- Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
- Enjoy right away, or freeze for later.
- Makes 30 meatballs.
Hi guys! Happy Wednesday! In today’s post I’m going to show you some of the yummy green harvest we’ve been picking!
The season usually starts with lots of green and then it’ll lead into more colors… the reds with tomatoes, the pinks with watermelon, the oranges with pumpkins… but first up the bushy green friends that make my heart pitter patter! Right now it’s all about bok choy, broccoli, peas and cauliflower! Because of these harvests we’ve been having some pretty delicious dinners… I just can’t say enough great things about a simple pasta dinner with fresh veggies! It’s always the best! And if you want to take it to the next step, you can always make the dish creamier. Who doesn’t love that?
Last week we picked our first cauliflower. Since then we picked a few more! Cauliflower is one of those extra special plants that always gets you excited to see grow. As soon as I see the small white head start to poke out I always let out a big sigh of happy relief.
Also, I’m totally living in black linen dresses this Summer!
Next up is the Sugar Snap Peas! We’re about to enter into a world full of Sugar Snap peas as the pounds we’re picking a day has quickly increased. We tripled our sugar snap pea plants this year so it’s about to get intense! One day it’s just plants… the next day it’s flowers.. then suddenly it’s peas everywhere!
Lastly we have the bok choy! The bok choy plants grew amazing this year, pretty much we never expected them to grow this big or well. What we’re left with is big bags full of bok choy! Last night I made a delicious garlic bok choy noodle recipe that left me with ultimate harvest happiness! I’ll be sharing the recipe on the blog next week!
I also want to thank this little bee who keeps stopping by the garden. It always makes my day when a bee somehow finds it’s way up to the roof and lives in the garden. The same goes for ladybugs. You guys are always invited in the garden!
Don’t forget to check out our Garden Yield Chart where we’ll be weighing all the vegetables we pick this year!
FAST and EASY Salsa made with Canned Diced Tomatoes! Just add green peppers and onions to this simple recipe and you’ll have a delicious chunky salsa ready to serve in minutes! This Canned Diced Tomato Salsa tastes just like the salsa at your favorite Mexican restaurant!
It happens to us all. We’re out of fresh tomatoes and we need salsa. Maybe we need salsa for a get together. Maybe we need it for a recipe. Maybe we’re just craving it with some chips. I’m here to help save the day by letting you know that you can totally make great tasting salsa with canned tomatoes! Let’s check out this easy cooking recipe that you’re going to love!
You might be surprised by how fresh this salsa tastes. When I made it I kept getting compliments and questions about if all the ingredients were homegrown. Alongside the diced tomatoes this recipe calls for fresh green peppers and onions so there’s a great fresh crunch that happens when you take a bite!
- 2 14.5 ounce cans of diced tomatoes
- 1/2 onion - diced
- 1/4 cup green pepper - diced
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- pepper to taste
- 3 tablespoons fresh cilantro
- pinch of red pepper flakes
- Put all ingredients in food processor and pulse a few times. Start out with 3 pulses and then decide what consistency you want from there. Pulse more for a wet salsa, pulse less for a thick salsa.
- Makes 32 oz of salsa.
Enjoy this Salsa!
Happy Monday everyone!
I hope you had a great weekend and got to spend some time getting your nails dirty in some soil!
I wanted to take care of some changes that you might see around Brooklyn Farm Girl in today’s post.
First you might have noticed the BlogHer banner to the right. I was so happy to receive word that I’m now part of the BlogHer Network! This is something I was hoping to be a part of almost since Brooklyn Farm Girl started so I’m happy to see it here! With it comes some advertising banner changes that I had to make. I had to remove some ads to work with their terms, but in the long run I hope this is a good idea. I’ll be monitoring this through the next few months to make sure it’s the best fit for the blog. I’m honored to be part of such a great group of bloggers so I’m hoping everything works out here!
Second, I have been wanting to show you guys this video that the fine folks at Miracle Gro and Home Depot made of me in the garden. It’s only a few minutes now and I hope it doesn’t bore you too much! 😉 Welcome to our garden! By the way, don’t you love the thumbnail for this video? I’m either gardening or burying bodies on the roof.
Lastly, I wanted to share some new features I created in the Garden section here at Brooklyn Farm Girl. When you visit the Garden part you’ll notice a few new sections.
What are all these about? Let me explain!
Posts – This is where all the garden posts will live. Basically anything garden related from how to’s and harvests will be archived here.
Recipes – This is where all recipes will be archived that focus on garden recipes. If we grow it and I use it in a recipe, it will be here. Eventually I am going to have a ingredients picker here so it’ll be more specific to what you’re looking for. Example: You just grew a bunch of lettuce and don’t want to search through a bunch of recipes, you just want the lettuce recipes. So you’ll click lettuce and all those recipes will be listed. I’m working with a designer now to get some pretty graphics for this!
Garden Yield Chart – This year we are tracking the weight of all the vegetables we harvest. We’ve been meaning to do this for years but finally got around to doing this. This chart will be updated every single time we pick something so keep checking back. Already we’re close to 25 pounds! High 5’s!
How to Store Vegetables – This is a long list of directions on how to store vegetables and fruits. It lists how to store each to make them long as possible. It also gives instructions if you can freeze it or not. I pretty much visit this page myself whenever I need to know what to do.
Seed Calendar – This lists the dates for every seed we have planted for the past few years. This is a good way for us to keep track of our seed schedule so we can compare with past years. It’s basically the list we live by in regards to knowing when to plant and when to transplant. If you’re in a similar zone as us I hope this helps you.
Our Garden – This is a little about section dedicated to the garden.
When I first started the blog I had a section called “Peeking” where I visited other people’s gardens. It was a way for me to show other people’s spaces for inspiration and just to really appreciate what others were doing. This section got pushed to the side a bit, but it’s always been something I wish I did more of, so I’m bringing it back. This week I’ll have a new Peeking feature so look out for it… it’s a good one!
So that’s some Monday cleanup here on the blog.
I hope you guys like the changes and I hope you are digging (hahaha) the garden section being expanded. If you ever have any suggestions for future garden posts, or need info on a how to, let me know!
And to leave you with, my current cat video I’m obsessed with. Everytime I watch it I have to hold my stomach because I’m laughing so hard. There’s so much truth in this.
Happy Monday guys… see you tomorrow with a tomato based recipe!
Delicious recipe for Caramel TWIX Popcorn. A homemade caramel sauce is melted on the popcorn along with chopped up TWIX candy bars!
Today we’re going to make homemade Caramel Popcorn with some chopped up TWIX Bites candy bars on top. This recipe is happy snacking at it’s finest.
One of my favorite snacks at sporting events or carnivals is Caramel Popcorn. At the Brooklyn Nets game you can get a variety bucket of popcorn that has in it Caramel, Cheddar and Chocolate popcorn. It’s a beautiful snack. What I noticed is whenever we get this Matthew and I are always fighting over the caramel popcorn pieces, so I decided why not make some homemade caramel popcorn with chocolate thrown on top? I mean seriously.. isn’t life always better with chocolate on top?
This popcorn is insane. It’s happiness. It’s smiles. It’s OH LA LA. It’s sweet. It’s crunchy. It’s worth all those sticky dishes due to the caramel sauce. Trust me.
The caramel sauce you’re going to make over the stove is made out of dreams. Whatever was left in the pot when I was done I basically let dry and then scraped it up with my hands and a spoon and ate it because I’m classy like that. Oh and the TWIX Bites you’re going to use on top? Addictive. I’m warning you now. I love these on the go snacks so much that I bought a undisclosed number of bags before I got around to finally making this recipe. I bought a bag specifically for this recipe and then we would just eat them all. And then we repeated this Again. And again. Don’t ask me how many Bites I ate! Also who wants to unwrap small candy bars? I love that these are all unwrapped for you…. quicker to eat! 🙂
So lets get on to this Caramel TWIX Popcorn already! Grab a bowl..
- 4 quarts popped popcorn (this is 1/2 cup unpopped)
- 1/2 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 7oz bag of TWIX Bites - chopped in half
- If you are popping your own popcorn do this first.
- Place popcorn in large bowl.
- Preheat oven to 250 degrees.
- In a saucepan over medium high heat melt butter. Stir in brown sugar, corn syrup, salt and vanilla. Bring to a boil, stirring constantly. Then don't stir it for 3 minutes straight, letting it continue to boil.
- Remove saucepan from heat and stir in baking soda.
- Pour this hot caramel mixture over your popcorn, stirring to coat all kernels. You need to move slightly quick during this part as the caramel dries.
- Prepare 2 large cookie sheets by spraying them with nonstick spray. Place popcorn on top trying to make it 1 layer.
- Put in the oven for 1 hour, stirring it every 20 minutes.
- Remove from oven and let cool completely. Break popcorn into pieces.
- Put popcorn in bowl, add in TWIX Bites and shake to combine.
Creamy Vegetable Ziti Pasta is a tasty comfort meal recipe that includes lettuce and radishes!
Get ready for a creamy pasta meal full of vegetables! It’s the perfect combination!
As you saw earlier this week we picked a bunch of lettuce so I’ve been going dinner recipe crazy with coming up with ways on how to use it. Most people think salads when they have lettuce but we’re not big salad people so I always want to think of ways on how to use it for dinner. I love using lettuce as a main ingredient in adding crunch and healthy vegetables to a dinner dish. We love creamy pasta for dinner but often vegetables go unlooked when adding to it, especially lettuce. For this recipe here we added a big pile of lettuce and radishes to the dish which complimented the creamy pasta perfectly!
After dinner we both proclaimed this to be one of our new favorite dinner dishes… so bring on the lettuce in this creamy dish!
I hope you guys give this a taste for dinner soon! I think you’ll love it!
- 12 oz of ziti or penne pasta
- 2 tablespoons butter
- 2 cloves garlic - minced
- 2 tablespoons flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 teaspoon parsley flakes
- salt + pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 cup lettuce - chopped
- 1/4 cup radishes - chopped
- Cook pasta as instructed on box. Drain and set aside in pot.
- Melt butter and garlic in a medium saucepan.
- Add flour and cook 1 more minute, stirring.
- Add chicken broth and milk, continuing to stir until sauce thickens.
- Add parsley, salt, pepper and Parmesan cheese. Stir so combined.
- Pour cheese sauce over pasta. Add lettuce and radishes.
- Stir so everything is mixed and serve hot.
Radishes are a quick producing vegetable which makes them always a great beginner plant to grow. After planting your seeds you only have to wait about 30 days before they’re ready to pick. Don’t you love that quick producing turnaround?
I hope you guys got your seeds planted after the How To I posted. I wanted to show you the harvest that we got that was picked from that very post. I am totally in love with these Radishes and have been including them in almost every single pasta dish we are eating. Who doesn’t love a radish as a snack too?
After a few weeks your radishes will begin to pop out of your container. They will just get bigger and bigger. Most radishes are ready to pick at around 30 days so once they’re popping out, just yank them up!
For radishes I will usually start by picking 1 or 2 to enjoy as I need it and then I’ll just clear the entire container and pick them all. Radishes store well so you can enjoy them for a few weeks after harvesting.
Did you guys plant radishes?
Tell me about it in the comments!
Easy to make One Pan Taco Casserole recipe! Ingredients include lettuces, tomatoes, corn, instant rice and shredded cheese.
Let’s have a Taco Tuesday in Casserole form!
We love tacos.. who doesn’t? If you don’t then we have to have a taco talk asap! For this Taco Tuesday recipe we’re going to turn it into a quick casserole. The casserole includes lettuces, tomatoes and corn on top and is made with Instant rice making it super quick! There’s also a layer of cheese to make it all stick together. Plus cheese is just delicious! 🙂
The first time I made this for dinner it was a hit. So much that I made it 3 time that week. And don’t get me started on the leftovers… they are equally delicious!
So next time you’re craving tacos, try this One Pan Taco Casserole! You’ll be done in no time and will only have to dirty up one pan! Enjoy!
- 1 pound ground beef
- 1.25 oz package of taco seasoning
- 2 cups water
- 2 cups uncooked instant rice
- 1 cup shredded Mexican cheese
- 1.5 cups shredded lettuce
- 1 can diced tomatoes with chilies (I use Ro*Tel)
- 1 cup corn - cooked
- Cilantro to garnish
- Add meat to large skillet and brown until done. Drain off any excess fat.
- Add taco seasoning mix and water, stir. Bring to a boil.
- Stir in instant rice. Sprinkle the cheese on top.
- Cover and reduce heat to medium low. Simmer for 5 minutes.
- Top with lettuce, corn and tomatoes on top.
- Finally garnish with cilantro.
- Serve and enjoy!
The garden is going crazy with lettuce! Lettuce here, lettuce there, lettuce in my dreams.. it’s everywhere!
If you haven’t already seen I started to create recipes with our lettuce harvest (hello fried rice!) so expect many more in the next couple of weeks!
I used to not like lettuce, it’s true. As a kid I was very picky when it came to that leafy green to the point of I would not touch a burger or sub that accidentally had lettuce on. I drove my parents insane. I stopped being this way just a few years ago when I realized lettuce is pretty darn good! So I’ve come a long way from not touching it with a fork to growing our own! We went a little crazy this year by planting a bunch of lettuce seeds that left us with a quite a few big heads of lettuce! Actually they’re massive.. seriously, wait till you see these bushy greens!
May 9… still growing! Also note here that I stole a lettuce plant for dinner here and it was delicious!
I find that instead of cutting pieces of lettuce at a time it works best to just remove the entire plant at once. As soon as your plant gets bushy enough then you can pick it to eat or let it grow to it’s full size.
And here’s a few harvest photos..
After we picked a few individual plants we decided to go on one big lettuce picking afternoon date. The plants were pretty much at their maximum size as they were getting giant and with the upcoming heat I was worried they would start to bolt.
So we brought the lettuce downstairs and went on a wild lettuce meatball making night. In the end we ended up making more than 25 dinner meals that we froze with this lettuce (recipe coming in a week!). How awesome is that?
Do you grow lettuce? Do you have any unique ways to use lettuce besides in salads? Share them in the comments!
For today’s recipe we’re going to make some Dainty Ladies Cookies, perfect for your next High Tea! Btw, here’s how to throw a tea party!
Hi Kitty Cats, are you busy? Of course you are. Look at you all working hard at taking a afternoon nap together. But would you like to come to a tea party? I promise it’ll be fun! Yes, you would? Awesome!
Guess what.. you’re invited too!
This recipe is another one inspired by my Downton Abbey Cookbook (see this post for more details). So many of you guys told me that I need to start watching the show so you have my word I’m going to start as soon as I catch up on Mad Men! Dainty Ladies cookies were served primarily to female guests during the Edwardian Era during High Tea.
This recipe is thought of as a extra special treat because it has coconut in it. Because of the cost of importing coconut to Great Britain during this time guests would think of this as a very special occasion if these cookies were served. How fancy was coconut? If the abbey had coconut it was locked up and only the butler of the house would have the key!
During High Tea many of the women wear white gloves. Because these cookies are buttery women would remove their right glove and retrieve a cookie that the footman was presenting them. We wouldn’t want those beautiful gloves getting all buttery now, would we?
Hope you enjoyed the cookies FiFi Bofinkles.. I know you did by the amount of licking our lips you did afterwards. 🙂
Dainty Lady High Tea Cookies
Delicious cookies that are perfect for your next high tea party!
- 2 cups flour
- 1 cup flaked coconut
- 1 cup rolled oats
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 pinch salt
- 1 cup butter
- 1 tablespoon corn syrup
- 2 tablespoons water
- 1 tablespoon vanilla
Preheat oven to 325. Line the bottom of a baking sheet with parchment paper or a silicon sheet.
In a large bowl whisk together flour, coconut, rolled oats, baking soda, cream of tartar and salt.
In a small pan over medium heat melt the butter into the corn syrup and water. Once the butter has melted, stir in the vanilla.
Pour the butter mixture into the flour mixture and stir until it is combined.
Let the dough sit for 5 minutes for the oats to soak up the butter mixture.
Roll into tablespoon size balls.
Place in the oven and bake for 12 minutes.
Remove from oven and allow to cool.
Makes 32 cookies.
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
I hope you guys have a great weekend! Enjoy it.. and eat some cookies!
Thanks to Minute® Rice for sponsoring this easy to make Fried Rice recipe post. All opinions are my own.
This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!
We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear! Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress! That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box. I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas. Because of this Chinese Fried Rice with Lettuce was born!
This Fried Rice is delicious and so full of vegetables. It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you! Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here! In this recipe we’re going to throw a ton of chopped up lettuce and eat away!
I love how easy and filling rice can be. Did you know September is National Rice Month? Perfect timing for this recipe! I usually use White Rice for this recipe but you could also use Whole Grain Brown Rice. Minute® Rice is the best for weeknight meals because it’s quick and easy prepare. We always have some in our pantry! You’ll have great-tasting fluffy white rice in just 5 minutes if you use Minute® White Rice. If you prefer the nutty, rich flavor of brown rice then your Minute® Whole Grain Brown Rice will be ready in 10 minutes. Both Minute Brown and White Rice are gluten free and non GMO, so this is perfect for a gluten free diet too!
For more recipe ideas using Minute Rice make sure to sign up for the The Riceipe Club!
Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!
- 2 cups uncooked instant rice
- 2 cups beef broth
- 2/3 cup chopped carrots
- 3/4 cup frozen green peas
- 2 tablespoons vegetable oil
- 3 eggs
- 1 1/2 cup chopped lettuce
- 2 tablespoons soy sauce
- 1/4 cup oyster sauce
- sesame oil to taste (don't skip this!)
- Cook rice according to box. Instead of water, cook rice in beef broth.
- In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
- Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
- Crack in eggs and stir them quickly to scramble them with carrots and peas.
- Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
- Add sesame oil to taste on top. Stir again.
- Serve and enjoy!
This is a sponsored post written by me on behalf of Minute® Rice.
I need to tell you about my new delicious obsession… Taste of Nature bars! Lately I have became super obsessed with their Canadian Maple Forest bars so I just had to tell you about them!
Did you know that 98% of Americans snack but 9 in 10 (85%) admit they find healthy snacking to be difficult? I totally fit into this category. Even as a gardener of many vegetables it’s really easy to grab a box of high calorie crackers or sweet pastries instead of going for something that is much better for your body. Many people say that it’s hard to find a healthy snack that is actually good tasting and I can totally understand this too. Have you tried to eat healthy, bought the said snack, went home, tasted them and just stared into space depressed because it just tastes awful. That totally isn’t going to help you eat healthy! I am so excited that I found a snack bar that is delicious (I’m serious, I’m talking NOM NOM NOM knock your socks off good) and healthy.
Recently I had a afternoon full of friends for a taste party that also involved me trying to beat my record of bouncing a ball up in air with the fun paddle ball sets!
Here are the 6 flavors that were tasted and loved. Many of friends were raving about the Persian Pomegranate Garden bar and they were the first to be completely gone. The Persian Pomegranate Garden bars have pomegranates, figs and tasty walnuts in them. The entire ingredients list is cashews, walnuts, agave nectar, figs, cranberries, apples, pomegranate juice concentrate, brown rice syrup, whole grain brown rice crisps, raspberries, sunflower oil blend and agar. They are only 160 calories as well which also received rave reviews. In fact I think some friends even took one and threw them in their purse when they needed that next day afternoon snack! 42 percent of snackers say they are most likely to have a unhealthy snack between 2:00PM and 5:00PM so is a great substitution to grab instead!
Let me introduce you to my new love interest, Canadian Maple Forest bars from Taste of Nature. These bars include pecans, apricots, Brazil nuts, agave nectar, brown rice syrup, raisins, whole grain brown rice crisps, maple syrup, sunflower oil blend, maple flavour, vanilla flavour, sea salt and agar. Oh hello beautiful. I am totally in love with these.
Some facts for you:
Taste of Nature comes in 6 super delicious flavors in the US: Brazilian Nut Festival, California Almond Valley, Quebec Cranberry Carnival, Canadian Maple Forest, Himalayan Goji Summit, Persian Pomegranate Garden
The bars are certified organic, gluten-free certified, non-gmo project verified packed with real nuts, fruits and grains. There’s nothing scary, artificial or chemical filled in these bars.
They are under 200 calories a bar.
They are $1.99 a piece.
Click here for more information on Where to Buy. I have a bunch of locations nearby that stock them (yes!). Both Fairway and Back To The Land in Brooklyn stock them so those are my 2 go to places.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.
I have a new favorite cookbook. It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards. I don’t even watch Downton Abbey (YET) and I’m already obsessed. The cookbook includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts. In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real. Also very real in the television dramatization is the food”.
Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours. They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?
For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious. Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully. I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!
During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live! The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup. The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese. When this soup was served it was never served hot. It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).
Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!
- 1 tablespoon butter
- 2 yellow onions, peeled and chopped
- 2 potatoes, peeled and chopped
- 4 cloves garlic, peeled and minced
- 6 cups chicken stock
- 1/2 teaspoon dry mustard
- 1 cup heavy cream
- 2 cups grated sharp cheddar cheese
- 1/2 teaspoon hot pepper sauce
- 3 tablespoons minced chives or grated carrots
- In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
- Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
- Remove the contents of the saucepan to a food processor and puree.
- In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
- Stir the puree into the saucepan and simmer 5 minutes.
- Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
- Ladle into serving bowls, top with some chives or carrots, and serve.