I’m not too shy to acknowledge that, for this week’s post, I got fancy. Well, fancy on the outside – since I’m generally interested in making foods that are delicious yet simple, I wanted to see how I could incorporate flowers to dress up one of my favorite recipes. And, since it’s summertime and cherries are everywhere, this seemed like a perfect opportunity to get seasonal with my baked goods.
I used my go-to recipe for the scones, subbing chopped cherries instead of blueberries, and I have to say – the fresh sweet cherries are superstars, adding a fresh, sweet flavor. Brushing on a layer of glaze, and decorating with flowers, elevates the scones to another level of fanciness; they seem perfect for cutting into rounds and serving with afternoon (iced) tea. Also, these scones look high-brow enough that it may be appropriate to wear an all-white outfit and a fancy hat while serving.
After perusing Gourmet Sweet Botanicals I couldn’t resist purchasing their squash blossoms! One of my fondest memories of visiting Italy 5 years ago, was visiting an open-air market near the Vatican and seeing all of the zucchini for sale with the flowers still attached. I have never seen that at any farmer’s market here in Colorado.
When I saw them for sale online it took me back to Christmas Eve in Italy when I wished I could have bought them then and cooked them up.
I stuffed these beauties with goat cheese and chicken, rolled them in egg and dipped them in seasoned coconut flour, baked them up and drizzled them with salted butter!
Seltzer is my drink of choice, and a few years back we got a Soda Stream, which meant that my pantry was able to morph from looking like a seltzer bottle storage area into a space that actually held food. It also made going to the grocery store a lot less annoying (back when I lived in NYC, I used to get 1-2 flats of seltzer delivered every time I went to my neighborhood grocery store).
I never get tired of seltzer per se, but I do occasionally like some flavor to my fizzy drinks. I really dislike those pre-made drink mixes (blech to artificial flavorings) and with summer very nearly upon us and edible flower month here at S&S, this seemed the perfect time to experiment with some syrup mixers.
Strudel and I thought it would be fun to create recipes with edible flowers this month! It’s warming up quickly here in Denver and I was craving something cool and refreshing. I found this article very helpful in learning how to use edible flowers. I went to my local nursery for these johnny jump up flowers and just asked that they were pesticide/chemical free.
Don’t know where to get your own edible flowers? You can buy them online!
I chose johnny jump ups to add to this recipe and bring color to the rolls because they have a slightly minty taste.
My daughter and I were extremely lazy this weekend due to all the rain. As we sat around Saturday we craved cake. It was a great opportunity to go visit the best cupcakery around! In beautiful downtown Golden, a stone’s throw from Coors Brewery, is a fabulously decadent purveyor of beautiful and tasty cupcakes called Gold Mine Cupcakes!
There’s something about air travel that makes me hungry – I’m very sure that it’s because I’m bored, but I’m never more excited/anxious for a snack as I am when I’m 35,000 feet in the air. Since airplanes invariably have food that’s unhealthy, expensive, and in quantities that don’t meet my hearty appetite, I try to bring my own food.
Of course, I always try to bring cut up peppers, etc. (just to control the snacking), but this soba noodle salad has become a go-to. It’s healthy and filling, stores well in a mason jar, and (if you’re the chatty sort), helps you show off/make friends with flight attendants and seat neighbors (“Oh! What’s that?!” and “What a great idea!” are common comments). Also, as long as you shake up the sauce and the noodles prior to going through screening, it should be TSA compliant.*
* note: I did once, seriously, get stopped by TSA when I left the dressing pooled on the bottom of the jar, rather than shaking it up prior to going into the jar. It was told the peanut sauce was considered a “gel” but that since it looked like less than 3 ounces, I was fine. Since then, I pre-shake the jar and haven’t had any issues.
When Strudel and I decided May would be our “Out and About” month, I knew I had to blog about one of my favorite places in Colorado, Boulder Dushanbe Teahouse. Since it’s Mother’s Day this is a great place to treat mom! You can sit indoors amongst the persian decor or sit outside along the Boulder Creek and listen to it flow by as you drink from a selection of hundreds of teas!
Dushanbe, Tajikistan is the sister city to Boulder, Colorado and in the late 1980s plans began to create a teahouse to celebrate the relationship. The tea house was constructed in Dushanbe, disassembled and then shipped to Boulder and reassembled.
Hello from the southern (and currently eastern) part of the country! I’m on a bit of a US tour right now – was Louisville, KY, have since moved on to DC (both cities for work + fun), and in a few days will head to NYC (just for fun). I’m having a great time with some colleagues (both inside of meetings and, ahem, outside of work) and seeing parts of the South that I’ve never been to before.
I can define my culinary experiences in Louisville in two categories: fried and bourbon-filled. Thankfully, I love both of those food “groups,” so it was gastronomically successful, for sure. I also had a great time with a few of my girls seeing the city and all it has to offer. We were there a week before the Kentucky Derby (or just “derby” as locals call it), and the town was buzzing with excitement (or resigned to it, depending on who we talked to). Following are some photos of our adventures around town.
Just when I thought Spring had arrived, wintry weather reared its ugly head! Springtime in Colorado can be very indecisive and this month is no exception. It was 80 last week and today it is snowing! Being stuck inside made me want to look through my cookbooks for inspiration for a post.
I grabbed one of my newest additions, a Christmas gift from a friend, The Brown Betty Cookbook. This cookbook details delightful recipes from a Philadelphia bakery, Brown Betty, started by a granddaughter who wanted to share her grandmother’s recipes.
Even though we declared that it’s Passover/Easter recipe month here at S&S, since both holidays have come and gone, it seems reasonable that I can instead just post whatever I want to. I’m therefore using the opportunity to once again delve in to my love of leavened foods and instead share one of my favorite cookies recipes.
I found this recipe a few years back, after we had returned from a tour of a local chocolate factory, where – in a fit of enthusiasm (and sugar, they have lots of free samples) – I went a little nutty with the purchases in the gift shop. Among other things, I came home with a box of cocoa nibs and had no idea what to do with them. I did some research, found Oatmeal Cocoa Nib Cookies, and it’s stayed in our rotation ever since. This recipe is from a lovely blog, Butter Me Up Brooklyn, that no longer posts – which makes me a bit sad, I really like her recipes.
There’s many things to love about these cookies – namely the toothiness of the oatmeal, the chewy texture of the cookies, and the satisfying crunch of the nib – also – they are crazy quick and easy to bake. Start to finish (including washing the dishes!) these cookies can be done in less than 25 minutes.