For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.
This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).
Two years ago: Funfetti Month Recipe Round-Up
15.25 oz. can sweet corn
2-3 Roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1/4 cup red onion, finely chopped
1 lemon, juiced
Salt and pepper
1/4 cup cilantro, finely chopped
- Combine all ingredients except cilantro, adding salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Stir in cilantro just before serving with your favorite tortilla chips.
Welcome to day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Gingerbread Surprise”. Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
- Ginger Horse Cookies from Kim of Cravings of a Lunatic
- Mini Gingerbread Donuts from Jen of Juanita’s Cocina
- Gingerbread Biscotti from Liz of That Skinny Chick Can Bake
- Chocolate Gingerbread Bundt Cake with Bourbon Cream Cheese Drizzle from Anuradha of Baker Street
- Gingerbread Donuts with Lemon Glaze from Kristen of Frugal Antics of a Harried Homemaker
- Mini Holiday Gingerbread Loaves from Isabelle of Crumb
- Gingerbread Biscoff Truffles from Erin of Dinners, Dishes and Desserts
- Gingerbread Dip from Erin of The Spiffy Cookie
- Gingerbread Milkshake from Ramona of Curry and Comfort
- Gingerbread Pumpkin Bars from Heather of Girlichef
- Gingerbread Cinnamon Rolls from Cathy of The Dutch Baker’s Daughter
- Gingerbread Whoopie Pies with Lemon Cream Cheese Filling from Chung-Ah of Damn Delicious
Last year I discovered my love for chocolate and gingerbreadtogether, and I had originally planned on another chocolate and gingerbread recipe for today but once I found a recipe for gingerbread cookie dough dip those plans flew right out the window. I changed it up a little bit by adding my favorite dip ingredient, Greek yogurt, and reduced the butter which together changed the consistency to be creamier than your average cookie dough dip, so I dubbed this just plain ol’ Gingerbread Dip. It’s amazing and a tiny bit better for you too. Just eat it with apples instead of crackers if you need to keep your conscience clear.
As I write this post, it just now occurred to me that I could’ve fulfilled my chocolate and gingerbread fantasy with this dip by using miniature chocolate chips instead of toffee bits. Darn, guess I have to make another batch O:-).
One year ago: Apple Butter Chewy Cinnamon M&M Cookies
Two years ago: Gnocchi with Goat Cheese and Spinach
Makes about 3 cups
4 oz. reduced fat cream cheese, room temperature
1/2 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1/4 cup unsalted butter, room temperature
1 cup powdered sugar
2 Tbsp molasses
1-1/2 tsp vanilla extract
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp ground cloves
1 cup toffee bits or try miniature chocolate chips)
- Combine all ingredients together, except the toffee bits, with an electric mixer in a medium bowl. Fold in toffee bits.
- Serve with fruit, ginger snaps, or graham crackers.
- Keep refrigerated in an airtight container.
Source: Adapted from Add a Pinch.
It’s a surprise virtual baby shower for Rachel of Rachel Cooks! She is expecting her second little joy and to celebrate Brandy (Nutmeg Nanny) & Brandi (Bran Appetit) put together this awesome baby shower full of great food bloggers and delicious food. Congrats Rachel!!
I decided to make a seasonally appropriate dip with one of my dip ingredients – Chobani Greek yogurt! Combined with pureed sweet potato, brown sugar, maple syrup, spices, pecans and little pieces of pie crust to dunk into it, this dip tastes just like sweet potato pie.
SWEET POTATO PIE DIP WITH PIE CRUST DIPPERS
Makes about 3-1/2 cups dip and 3 dozen dippers
1 pie crust (home made or refrigerated*)
1 Tbsp unsalted butter, melted
Cinnamon-sugar, for sprinkling
2 cups vanilla Greek yogurt (I used 0% Chobani)
1 cup sweet potato puree (about 1 potato)
1/4 cup brown sugar
1 Tbsp maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chopped pecans
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
- For the pie crust dippers, unroll pie crust and cut out desired shapes. Re-roll as needed. Place cutouts on prepared baking sheet about 1-inch apart (they will not spread much). Brush with melted butter and sprinkle with cinnamon-sugar.
- Bake 7-10 minutes until golden. Cool completely.
- For the dip, in a medium bowl, mix Greek yogurt, sweet potato, brown sugar, maple syrup and spices until well incorporated. Stir in the chopped pecans.
- Place in serving bowl and serve with pie crust dippers or gingersnaps.
* I noticed that when using store bought pie crusts, the cutouts from the re-rolled dough puffed up and shrank when baked. For this reason I think it would be better to use homemade.
Source: Dip is a Spiffy Cookie original. Pie Crust Dippers from Crazy for Crust.
Check out all the other bloggers’ contributions:
- Nutmeg Nanny – S’mores Popcorn
- Creative Culinary – White Chocolate “Quilted” Cupcakes
- Sarah’s Cucina Bella – Apple Asiago Prosciutto Bites
- Miss in the Kitchen – White Chocolate Biscoff Muddy Buddies
- Fake Ginger – Snickerdoodle Scones
- Cookistry – Walnut Streusel Coffee Cake
- Bake Your Day – Salted Caramel Cashew Popcorn
- Bread & Butter – Primal Pumpkin Whoopie Pies
- A Spicy Perspective – Turtle Pumpkin Ice Cream Cake
- 30A EATS – Southern Cheese Straws
- Taste and Tell – Baby Blue Layered Jello
- Oh Sweet Basil – Mini Blackberry Pies
- Bakeaholic Mama – Salted Caramel Popcorn Bars
- Steph’s Bite by Bite – Baby Blueberry Pies
- Susie Freaking Homemaker – Cucumber Sandwiches
- Diabetic Foodie – Cranberry Citrus Meatballs (Slow Cooker)
- Chip Chip Hooray – Itty Bitty Chocolate Thumbprint Cookies
- The Lemon Bowl – Hermit Bars
- Budget Gourmet Mom – Baby Blue Cheese Burgers
- Mother Thyme – Pumpkin Cinnamon Rolls
- Pass the Sushi – Sweet Potato Soup with Maple Cream
- Eat2Gather – Chicken Salad
- Bran Appetit – Bourbon Toffee Popcorn
- Thrifty Veggie Mama – Roasted Butternut Squash and Sage Pesto Crostini
- Cooking with Books – Curried Salmon Phyllo Cups
- Farmgirl Gourmet – Dark Chocolate Cashew Brittle Cookies
- London Bakes – Mini Onion and Feta Pizzas
I am a minimalist when it comes to my guacamole. All I do is mash up two avocados, add some diced Roma tomatoes, then a little salt and a clove or two of minced garlic. And commence inhalation. So when I saw this recipe for a guacamole seasoning, I was a bit hesitant at first because I love my simple guacamole.
But now that I’ve tried it, I would love to make a big batch of this seasoning and store it for later use. Might be a good gift too (since we are becoming ever closer to that gift-giving time of year). I also tried this guacamole with the Trader Joe’s black bean quinoa chips which were fabulous themselves. First time trying those too, and in combination with the guacamole I just might’ve eaten the entire bowl by myself O:-).
One year ago: Breakfast Quesadillas
Makes about 1-1/2 tsp seasoning for 2 avocados-worth of guacamole
1/2 tsp garlic powder
1/4 tsp dried minced onion or onion powder
Pinch of cumin, to taste
1/4 tsp dried cilantro
1/8 tsp cayenne pepper
1/4 tsp salt
- Combine all ingredients. Store in an air-tight container if not using immediately.
- Too make guacamole, mash two avocados with the seasoning, then stir in 1 chopped Roma tomato. Add 1/4 tsp lime juice to prevent browning. Serve.
Source: Adapted from Peas and Crayons.
This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.
Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.
LOADED BAKED POTATO DIP
Makes about 4 cups
8 oz. light sour cream
8 oz. plain Greek yogurt (I used 2% Chobani)
16 slices (12 oz. package) bacon, cooked and crumbled
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
Source: Adapted from Brown Eyed Baker.
In case you were unaware, Lauren of Keep It Sweet Desserts has been chosen as a finalist for the Martha Stewart American Made Awards. The winner will be selected based on votes and will be honored at the American Made event in New York City and appear in Martha Stewart Living magazine. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business.
Even though I have not purchased any of her cookies since she started her business (shame on me), I have tried a couple of her recipes and they are delicious and worthy of recognition! You can help by voting EVERY DAY between now and September 24th! Vote here: http://americanmade.
I’ve done it again – another dip using dry cake batter mix and Greek yogurt. But I added back in some of the cream cheese from my first take on cake batter dip because what’s carrot cake without cream cheese? This dip is also practically health food with the addition of carrots and walnuts to complete the carrot cake batter ensemble. Serve with graham crackers or baby carrots!
Would you believe me if I said I had another cake batter dip idea? I feel like the possibilities are endless!
One year ago: Strawberry Mojito
CARROT CAKE BATTER DIP
Makes approximately 2-1/2 cups
1-1/2 cups vanilla Greek yogurt (I used Chobani)
4 oz. reduced fat cream cheese
2/3 cup dry carrot cake mix (spice cake mix works as well)
1-2 Tbsp powdered sugar
1/2 cup chopped walnuts
1/2 cup shredded carrots
Graham crackers and baby carrots to dip
- In a medium bowl, mix Greek yogurt, cream cheese, cake mix and 1 tablespoon of powdered sugar until well incorporated. If you prefer it to be sweeter add an additional tablespoon. Stir in the chopped walnuts and shredded carrots.
- Place in serving bowl and enjoy with graham crackers and baby carrots.
Source: The Spiffy Cookie original, adapted from Red Velvet Cake Batter Dip.
I am back in Memphis after my month-long stay in Knoxville, capped on the end by a weekend trip to Boston, and it’s been a whirlwind. Especially since it’s not over because I am off to a wedding in Nashville and a conference in San Francisco next! Apparently I am incapable of sitting still and although it has been fun, I am definitely looking forward to putting an end to all this traveling for a little while so I can get my apartment back into some sort of order.
Going back in time… I made this cheese ball before I left for Knoxville for an ArtjamN outing with my friend Brandi before she moved away to NC for her post-doc. Yes yes, I know I just posted a cheese ball recipe on Saturday, but that was a sweet version, this one is savory! And when I was given this recipe, I was told that this cheese ball drives people crazy. That might be an understatement because it vanished in under 30 minutes.
The cheese ball is very easy to put together, but you absolutely must prepare this ahead of time in order to allow the flavors to fully blend and enhance each other. As a result, your cheese ball will have a flock of people circling around it until every last smear of it disappears. Who knew a little bleu cheese mixed into cream cheese and then covered in bacon and pecans could create such a crazed group of people!
BLEU CHEESE BALL
Makes 1 cheese ball
1 stick unsalted butter, room temperature
8 oz. reduced fat cream cheese, softened
4 oz. crumbled bleu cheese, softened
1/4 c finely chopped green onion
1/8 tsp cayenne pepper
1/8 tsp garlic powder
4 slices bacon, cooked and crumbled
1/2 cup chopped pecans
1 tsp brown sugar
- Stir together butter, cheeses, onion and seasonings until well blended. Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl). Chill at least 8 hours or overnight (you must do this or it will have no flavor).
- Before serving, make topping: Combine sugar and pecans in a non-stick skillet coated with cooking spray. Cook until the sugar melts and the pecans begin to toast. Add the bacon and stir. Remove from heat and let mixture cool.
- Invert cheese onto serving plate. Press bacon-pecan mixture on top of cheese. Serve with crackers or crostini.
Source: Beth’s mom
College game day has finally arrived! My Ohio State Buckeyes are starting off the season at #18 with Urban Meyer as the new head coach. Unfortunately I will likely be unable to view our first game since it is only being televised on the Big Ten Network. It’s just Miami of OH anyway, shouldn’t be too exciting (or at least I would hope not). But the Alabama (2) vs. Michigan (8) game tonight is something worth watching. And as much as it pains me to cheer for the Wolverines, I think I have to being that they are Big Ten. Cheering for one’s rival team is better than a member of a rival conference, right?
Regardless of what game I am watching, peanut butter and chocolate treats are not far away. For week 1 of the season, I am sharing a “cheese ball” made of peanut butter, cream cheese, powdered sugar, and coated with chocolate chips. This sweet, dessert-style cheese ball was a huge hit served with both graham crackers and apple slices. Whip it up and watch it disappear right before your eyes!
One year ago: Fluffernutter Blondies
BUCKEYE “CHEESE BALL”
Makes one cheese ball
8 oz. reduced fat cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 Tbsp packed brown sugar
1-1/2 cup mini semi-sweet chocolate chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping
- Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
- Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
- Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover (leave a bare spot on top for the buckeye “eye” if desired), pressing morsels into the ball if necessary.
- Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
Source: Adapted slightly from The Girl Who Ate Everything.
RED VELVET CAKE BATTER DIP
Recipe can be found HERE.
Source: The Spiffy Cookie original
One year ago: Chocolate Covered Sunflower Seed Cookies
Last night Maggie and I went to an hour-long boot camp workout, and I know at least I sweat more than in 1.5 hrs of spin class. I felt bad for every person I walked within 10 feet of at the grocery store immediately afterwards. But I like a good sweaty workout, it means it’s doing something. It would be a bit of a waste of time otherwise, don’t you think? And since I have such a routine for my workouts (Monday Spin, Tuesday Arms, Wednesday Core & Spin, Thursday Legs or Yoga, etc.) boot camp was a nice change. Might even go back for some more torture.
But anyway, this dip has zero to do with working out. Unless of course you’d like to scoop up the entire bowl and then use that as motivation to burn off calories? Granted, compared to some fruit dips, this one isn’t too terrible for you if you ignore the strawberry marshmallow fluff. Using reduced fat cream cheese and nonfat Greek yogurt, it’s pretty much health food paired with fruit. Am I right?? Quit thinking about the fluff and concentrate on the Greek yogurt.
You could also use strawberry yogurt and regular marshmallow fluff.
STRAWBERRY FRUIT DIP
Makes approximately 2 cups
4oz. reduced fat cream cheese, softened
1 cup strawberry marshmallow fluff
3/4 cup Chobani 0% fat plain Greek yogurt
Fruit for dipping
- In medium bowl, beat cream cheese, marshmallow creme, and yogurt with electric mixer on high speed until smooth.
- Cover; refrigerate at least 1 hour. Serve dip with fruit.
Source: Adapted from Pillsbury.