Author: Hannah

Claire Saffitz’s Rhubarb Cake

Categories Desserts, Recipes5 Comments on Claire Saffitz’s Rhubarb Cake

SUMMER = RHUBARB SZN!

I’m new to this rhubarb game, but from what I know of it, rhubarb can be tart, which is right up my alley. My mom and I were invited up to Maine to celebrate her friend’s husband’s birthday. I was digging through my cookbooks to figure out something good to bake and BAM, I come across this recipe from our girl Claire. As we know I love a recipe that features seasonal produce and so when I saw a rhubarb cake I was in! It is absolutely delicious, sweet and tart, and incredibly moist. Claire notes to bake this cake longer than you think & I totally agree, I would have baked mine an additional 10 minutes. For the life of me I could not find Demerara sugar that she calls for so I just used regular sugar.

Ingredients

You will need an 4 1/2 x 8 1/2 in loaf pan

  • 1 LB (454g) Rhubarb Stalks
  • 1/2 TSP Baking Soda
  • Butter & Demerara Sugar for the pan
  • 1 3/4 (228g) Cups All Purpose Flour
  • 2 1/2 TSP Baking Powder
  • 3/4 TSP Salt
  • 1 1/4 Cup Granulated Sugar
  • 1 Stick Unsalted Butter, melted and cooled
  • 2 Large Eggs
  • 1 1/2 TSP Orange, finely grated
  • 1/3 Cup Plain Whole-Milk Greek Yogurt
  • 1 TSP Vanilla Extract
  • Demerara Sugar for sprinkling on top [I used regular sugar]

Let’s Get Baking

Preheat the oven to 350F and coat the pan with butter. Line with parchment paper and sprinkle sugar on the bottom.

Choose the thinnest rhubarb stalks, or trim accordingly, making about 4-5 pieces that are about 8 1/2 in in length. Set these pieces aside.

Chop up the remaining rhubarb into 1/2 in pieces. Transfer 227g into a small sauce pan and set aside the remaining 113g to fold into the batter later.

Add 1 TBSP water to the saucepan and cook the chopped rhubarb over MED heat, stirring often and mashing with the back of a wooden spoon, until the pieces have broken down. Claire notes the mixture should begin to resemble applesauce, which will take about 5-7 minutes. Remove from heat and set aside to cool. Once the mixture is cooled, stir in the baking soda, it will bubble and turn a grayish color which is normal! Set mixture aside.

In a medium bowl, whisk the flour + baking powder + salt, set aside.

In a large mixing bowl, whisk together the granulated sugar + melted butter + eggs + orange zest. Whisk in the yogurt, vanilla, and rhubarb mush until smooth. Scrape the bowl as needed until all the dry ingredients disappear. Switch to a flexible spatula and fold in the remaining 113g of chopped rhubarb into the batter.

Scrape the batter into the prepared pan and smooth the top. Place the reserved rhubarb stalks over the top of the batter in parallel lines. Sprinkle with Demerara sugar [ or regular sugar] and bake for 60 minutes. Reduce the temp tp 325F and cook for an additional 30-40 minutes or until the cake tester comes out clean. Tent the top with foil if it starts to get too brown.

Let cool for 20 minutes in the pan before removing it from the pan and letting it cool completely.

If you’re a rhubarb person, trust me you’ll love this!

Made with Love,

Hannah

Review: Tinned Escargot

Categories Recipes, ReviewsLeave a Comment on Review: Tinned Escargot

I stopped down at my hometown fish market, Great Depths for some scallops as they are my mother’s favorite, and we left with so much more. The thing that I was most excited about was this tinned escargot from Roland’s. I freaking LOVE escargot, I mean how can you go wrong; but I was thinking, “how in the hell can tinned snails be any good?” Well I’m here to let you know the truth.

With the first step of the recipe on the can is also my first barrier. The recipe notes to place the snails in the shell… The can doesn’t come with shells and I later discover you have to buy them seperately. My whole escargot world has been shattered as I just assumed these snails were harvested with their shells. So I decide, screw it I am cooking them in butter and garlic anyways so we will be okay.

In a small crock, I add 2/3 cup melted butter + 2 garlic minced cloves + thyme. I add in the drained escargot and bake at 350F, covered, until the butter is bubbling, about 25 minutes. I served it with some toasted french bread and a crisp white wine.

As surpising as it sounds, tinned escargot was the move! I put on some French jazz and was pretending to be back in Paris. It was buttery, garlicy, and so perfectly savory. I absolutely will be buying it again and I recommend you try it out yourself!

Made with Love,

Hannah

BLT Salad with Homemade Blue Cheese Dressing

Categories RecipesLeave a Comment on BLT Salad with Homemade Blue Cheese Dressing

When you have all of the ingredients of a BLT just hanging out in your fridge you are obligated to make one; even more so when we will have delicious fresh tomatoes right off the vine! To tie this all together I thought a homemade blue cheese dressing would work perfectly and add a little funkiness.

Ingredients:

Blue Cheese Dressing:

  • 1 Cup Mayo
  • 1/2 Cup Plain Greek Yogurt
  • 1 TBSP Apple Cider Vinegar
  • 1 TBSP Dried Parsley
  • Juice of 1/2 Lemon
  • 1/2 Cup Blue Cheese Crumbles
  • 2 Cloves Garlic, finely minced
  • 2 TBSP White Onion, finely minced
  • Salt + Pepper, to taste

BLT Salad

  • 2 Heads Romaine, washed & chopped
  • 1 Container of Cherry Tomatoes, halved
  • 1 Avocado, diced
  • 1 Cucumber, sliced then halved
  • 3-4 Radishes, sliced
  • 3-4 Bacon slices, cooked & chopped

Let’s Get Cooking

In a medium-sized container with a lid, combine all of the blue cheese dressing ingredients. Stir well and taste, add more of whatever you feel it needs! Place it in the fridge and let it all come together for about an hour.

In a large bowl, add in your salad ingredients and mix well! I plated my salad, making sure I had a little bit of everything before topping it with dollops of the blue cheese dressing and extra cracked black pepper.

It’s creamy, it’s crunchy, it’s fresh, & delicious!

Made with Love,

Hannah

Barefoot Contessa’s Summer Garden Pasta

Categories RecipesLeave a Comment on Barefoot Contessa’s Summer Garden Pasta

I live & die for any recipe that shows off the fresh ingredients. This Barefoot Contessa Summer Garden Pasta is the ONE. I mean the one and only pasta you need to be making this summer. Not only is it so freaking easy to make, but it also shows off the most beautiful produce that you may just be growing in your backyard right now!!! Since this is a no-cook sauce, you heard me, no cook; be sure to allow the tomatoes to sit the full 4 hours to really infuse that oil and soften up. I made mine with some Ohio City Pasta, which is always a favorite to grab at the Hudson Farmer’s Market, but feel free to use whatever pasta you desire. Barefoot Contessa made this dish for 6, I did enough for just 1 person.

Ingredients

  • 5 Cherry Tomatoes, halved
  • Good Olive Oil
  • 3 Garlic Cloves, minced
  • 5 Large Basil Leaves, julienned + more for serving
  • 1/2 TSP Crushed Red Pepper Flakes
  • Salt + Pepper
  • Single Serving of Pasta
  • Parmesan Cheese

Let’s Get Cooking

In a medium bowl, combine tomatoes + 1/4 Cup Olive Oil + basil leaves + red pepper flakes + salt + pepper. Cover with plastic wrap and set aside at room femp for about 4 hours.

When ready to serve, bring a pot of water with a drizzle of olive oil + salt to a boil. Cook the pasta to al dente according to the package directions. Dain the pasta and add to the bowl with the tomatoes. Top with cheese & extra basil leaves.

I hope after your take your first bite you put your fork down and lean back in your chair in awe of how delicious this dish is.

Made with Love,

Hannah

Mediterranean Pasta Salad

Categories RecipesLeave a Comment on Mediterranean Pasta Salad

It’s June, so it’s pretty much summer. Here in Ohio, it’s been in the high 80s for the last week so all of us have been avoiding those hearty-heavy meals. So now I am turning to pasta salad, it’s light, and you can pack it with all your favorite colorful veggies. This pasta salad takes a Mediterranean approach, focusing on our veggies & healthy fats!

Ingredients

  • 1 Package of a Pasta of your choosing, I used Chickpea Protein Pasta
  • 1/2 Cucumber, sliced & quartered
  • 1/4 Cup Kalamata Olives
  • 1/4 Cup Green Olives
  • 1/2 Red Onion, sliced
  • 1/2 Cup Cherry Tomatoes, sliced
  • 1/3 Cup Artichokes, chopped
  • 1/4 Cup Olive Oil + more if needed
  • 2 TBSP Red Wine Vinegar
  • 1 TSP Parsley
  • 1 TSP Oregano
  • Salt & Pepper

Let’s Get Cooking

Cook your pasta according to package directions and rinse.

Prep all the ingredients

In a large bowl, add in the pasta + cucumber + olives + red onion + tomatoes + artichokes and mix well.

Pour over the olive oil + red wine vinegar + oregano + parsley + salt + pepper and mix well.

If you’re making this for meal prep, separate your salad into individual containers. Or share with a group of family and friends.

Made with Love,

Hannah

Pickle Chicken Salad

Categories Recipes2 Comments on Pickle Chicken Salad

I LOVE chicken salad, as you can see with this being my third recipe. It is such a versatile meal, you want to make it spicy, sweet, tangy, the world is yours. I was inspired by a creator, Nutritiously Easy, on TikTok who made a pickle chicken salad. I’m a pickle girl, exclusively Claussens, so I had to make it, and holy shit I could eat the whole bowl myself. I have been eating it in a lettuce wrap with some kettle-cooked potato chips for lunch and honestly, I don’t think things could get any better.

Ingredients

  • 3 Claussen Pickles, diced
  • 1/2 Cup Mayo
  • Fresh Dill, chopped
  • 1 TBSP Dijon Mustard
  • Splash of Pickle Juice
  • Rotisserie Chicken, chopped
  • 3 Celery Stalks, diced
  • Green Onion, diced
  • Salt
  • Pepper

Let’s Get Cooking

Break down your rotisserie chicken,, removing the skins, and chopping them into bite-sized pieces. Be sure to save that and make chicken stock!

Prep all the rest of your ingredients and grab out a large bowl.

Toss in your chicken + Mayo + dijon + celery + pickles and mix well. Add in your salt + fresh dill + pickle juice + green onions + loads of black pepper. Mix well and let it rest in the fridge for at least 30 minutes, I stand by that it always tastes better the next day. Top with more black pepper to taste.

I hope you enjoy it, I know I have been!

Made with Love,

Hannah

Lemon Cupcakes with Blueberry Frosting

Categories DessertsLeave a Comment on Lemon Cupcakes with Blueberry Frosting

One of my favorite co-workers turned back to work from being on maternity leave, so I wanted to do something special to welcome her back. I decided on cupcakes as they are easy to share! This recipe comes from Baked By Rachel, Rachel’s cupcakes feature a lemon curd that I decided to leave out, but follow along with her recipe if you’d like to add. I added a little extra lemon juice & zest as I like my cake really punchy. I also ran out of powdered sugar when making the frosting, so it wasn’t my best, but we are all works in progress.

Ingredients

Blueberry Puree

  • 1 1/2 Cup Blueberries,
  • Zest of 1 Lemon
  • 2 TBSP Lemon Juice
  • 1/4 Cup Sugar

Lemon Cake

  • 1/4 Cup Unsalted Butter, softened
  • 1/2 Cup Sugar
  • 2 Eggs
  • 2 TBSP + 2 TSP Lemon Juice
  • Zest of 1 Lemon
  • 1/2 TSP Salt
  • 1/2 TSP Baking Soda
  • 1 1/4 TSP Baking Powder
  • 1 1/4 Cup Flour
  • 1/2 Cup Sour Cream

Frosting

  • 1 Cup Unsalted Butter, softened
  • 3 Cups Powdered Sugar
  • 3 TBSP Blueberry Puree

Let’s Get Baking

To make the blueberry puree: combine blueberries + lemon zest + lemon juice + sugar in a small saucepan. Cook over MED heat, stirring occasionally. As the blueberries begin to soften, mash them and continue cooking until the sauce thickens. Once thickened, press the mixture through a mesh strainer into a clean bowl and allow to cool.

Preheat your oven to 350F and prepare your cupcake cups.

In a large bowl, cream together the butter + sugar until light and fluffy. Mix in the eggs + lemon juice + lemon zest, scraping the bowl as needed. Add in salt + baking soda + baking powder. Alternate the additions of flour & sour cream, mixing until combined.

Divide the batter into prepared cups and bake for 16-18 minutes. Allow cupcakes to cool before frosting.

To make the frosting: beat the butter, adding in 1 cup of powdered sugar at a time. Drizzle in 1 TBSP of blueberry puree at a time. Mix until fully combined & no streaks remain. Transfer to a piping bag and decorate as you desire.

Enjoy!

Made with Love,

Hannah

“Romaines of the Day Burger”

Categories burgers, Recipes3 Comments on “Romaines of the Day Burger”

A Caesar salad with chicken and some french fries is a summer staple for me. That tangy Caesar dressing and those croutons are just so complimentary. Rather than croutons, grab some hamburger buns, and let’s turn this salad into a delicious burger. The best part is, with the leftover romaine and dressing you have, you can make your adored chicken Caesar salad with the leftovers! and yes, Caesar salad dressing is made with anchovies, so just get over it, you’ve been eating it this whole time anyways.

Ingredients

  • 1 2oz Tin or Jar Anchovies packed in water
  • 2 TSP Garlic, minced [I used 2 cloves]
  • 1 TSP Dijon Mustard
  • 1 TSP Worcestershire Sauce
  • 1 Cup Mayo
  • 1/2 Cup Parmesan Cheese, finely grated
  • 3 TBSP Lemon Juice
  • 1 TBSP Olive Oil
  • 1 LB Ground Beef
  • 4 Hamburger Buns
  • 1 Head Romaine Lettuce, leaves chopped

Let’s Get Cooking

Grab your food processor and dump the tin of anchovies and the water in, blend into a paste.

In a small bowl, combine 3 TSP of the anchovy paste + garlic + mustard + Worchestershire + mayo + parmesan + lemon juice + olive oil. Set aside, I let mine sit for about 3 hours in the fridge, you don’t have to let yours sit that long!

Mix the remainder of the anchovy paste in with the beef and form 4 patties. Season both sides with salt & pepper and cook the burgers according to your desired doneness.

BUILD YOUR BURGER: Bottom bun, chopped romaine, burger, Caesar dressing, top bun.

Made with Love,

Hannah

Sweet Potato Breakfast Casserole

Categories Recipes1 Comment on Sweet Potato Breakfast Casserole

Though it’s just me I have to get ready in the mornings, sometimes that can be more than enough. Anything that makes mornings easier, I am about, and this breakfast casserole from ChewoutLoud is one of them. First off it’s so easy to prepare, and secondly, I feel like I am getting all my necessary nutrients in the morning, which is always a win. What I also love about these casseroles is you get to tweak them based on what you have in the kitchen; don’t have kale? Use spinach! Don’t have peppers? Cool, don’t use them! Make it your own! I added some extra spices to my sweet potatoes because I feel at times they can be bland.

Ingredients

  • 4 TSBP Olive Oil
  • 1 LB Sweet Potatoes, peeled and cut into bite-sized cubes
  • 2 TSP Turmeric
  • 2 TSP Chili Powder
  • 1/2 Cup Yellow Onion, diced
  • 4 Garlic Cloves, minced
  • 1/2 Cup Bell Peppers, diced
  • 1 LB Ground Breakfast Sausage
  • 2 Cups Kale, chopped
  • 14 Large Eggs
  • 1/2 Cup Milk
  • Salt & Pepper

Let’s Get Cooking

Preheat the oven to 400F

On a baking sheet, combine sweet potatoes + 2 TBSP olive oil + turmeric + chili powder + salt + pepper & toss to coat. Bake for about 20 minutes or until soft.

While the sweet potatoes are cooking heat the remaining 2 TBSP of oil and add in the onions + garlic and cook until translucent on MED heat. Add in the peppers & cook for about 1 minute more. Transfer the mixture to a large baking dish.

In the same skillet, cook the breakfast sausage until cooked through. Drain and add to the baking dish. Add in the roasted sweet potatoes + kale, toss to combine.

In a bowl, whisk together the eggs + milk + salt + pepper. Pour into the baking dish and bake uncovered for about 25-30 minutes or until the eggs are set.

Serve immediately, or cut once cooled and wrap in foil and freeze!

Made with Love,

Hannah

Raspberry & Orange Scones

Categories Desserts4 Comments on Raspberry & Orange Scones

Sometimes when I am having a bad day some simple baking can help get me in a better headspace. I like to use what I have laying around the house and I have a few oranges that need to use up so I figured, why not make some scones! The key to making scones is to knead as less as possible, you’re going to think that the scones aren’t going to come together, but trust me, they will! I got some inspo from Sally’s Baking Addiction, especially grating the frozen butter!

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 1/2 TSP Baking Powder
  • 1/2 TSP Salt
  • 2 1/2 TSP Orange Zest
  • 2 TSP Fresh Orange Juice
  • 1/2 Cup Unsalted Butter, frozen & grated
  • 1/2 Cup Heavy Cream
  • 1 Large Egg
  • 1 TSP Vanilla Extract
  • 1 Cup Fresh Raspberries [can do frozen]

Orange Glaze

  • 1 Cup Powdered Sugar
  • 3 TBSP Fresh Orange Juice

Let’s Get Baking

Combine the flour + sugar + baking powder + salt + orange zest in a large bowl. Add in the grated butter and combine until the mixture comes together, looking like small crumbs. Place it back in the fridge.

In another bowl whisk together heavy cream + egg + vanilla + orange juice. Grab the flour mixture and drizzle the liquid over. Add in the raspberries and mix together until there is no dry flour.

Pour onto the counter and with floured hands, work the dough into a ball, and be very gentle. Press into an 8-in disc and cut into 8 wedges. Brush with extra heavy cream. Place back into the fridge for 15 min.

Preheat the oven to 400F.

Bake for 22-25 minutes or until golden brown. Remove from the oven and allow to cool.

Combine the ingredients for the glaze and drizzle over the scones.

Enjoy!

Made with Love,

Hannah