Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

Chewy brownie cookies get a makeover with toasted hazelnuts and a touch of raspberry balsamic for one complex but delicious cookie.

This content is not sponsored but it does contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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I know I already participated in Christmas Cookies Week, but now it’s time for #ChristmasSweetsWeek! Granted… I am sharing mostly cookies still – haha. I originally had non-cookie recipes in the works but I ran out of time. But I am fairly certain no one will be upset about these. 

These brownie cookies were actually made in collaboration with a local olive oil and vinegar store, Olivina Taproom. Better yet, I have been whipping up some creative cookies baked with their olive oil and balsamic vinegar to sell alongside their cafe menu and these cookies were one of the first successes. 

I have always been a fan of my brownie cookies so I thought they would be the perfect fit for adding a little bit of their sweet Italian raspberry balsamic vinegar, along with hazelnuts instead of pecans. But I felt like the balsamic flavor wasn’t as obvious as I had hoped so I went ahead and made a chocolate balsamic glaze too! Top with some crushed freeze dried raspberries and you have one stunning looking cookie for your holiday dessert table. 

Don’t live near Columbus, OH? You can order any olive oil or balsamic vinegar online! And if you order $65+ it will ship for free. No code needed!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Cherry Croissant Breakfast Bake by Making Miracles
Classic Cinnamon Rolls by The Nifty Foodie
Cranberry Eggnog French Toast Bake by The Redhead Baker
Spiced Pear Quick Bread by Simply Inspired Meals
Star Bread by House of Nash Eats

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog
Spiced Sugared Pecans by Love & Confections

Pastry and Dessert Recipes
Banana Cake by Palatable Pastime
Blue Curaco Velvet Cake by Magical Ingredients
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Egg Nog Ice Cream by A Day in the Life on the Farm
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Hot Chocolate Sweet Rolls by Kate’s Recipe Box
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Pecan Crusted Pecan Pie by The Mandatory Mooch
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Pioneer Woman’s Nantucket Cranberry Pecan Pie by For the Love of Food

One year ago: Buckeye Peanut Butter Cookie Bars

Five years ago: Homemade Malted Hot Chocolate Mix

Seven years ago: White Chocolate Peanut Butter Cupcakes

Eight years ago: Cranberry Fritters

HAZELNUT & RASPBERRY BALSAMIC COOKIES

Print

Yield: 4 dozen Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups chopped roasted hazelnuts
• 1/2 cup unsalted butter
• 4 oz. unsweetened chocolate, chopped
• 3 cups semisweet chocolate chips, divided
• 1-1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 tsp raspberry balsamic vinegar*
• 1 tsp vanilla extract

ICING

• 1 cup powdered sugar
• 2 Tbsp cocoa powder
• 3-4 tsp water
• 3-4 tsp raspberry balsamic vinegar
• Freeze dried raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Line baking sheeting with parchment paper or silicone baking mats; set aside.
2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and half the chocolate chips over low heat, stirring constantly; set aside.
3. In a medium bowl, combine flour, baking powder, and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, balsamic, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
5. Drop dough by 2 tablespoonfuls (I use a medium cookie scoop), spacing about 2 inches apart on prepared baking sheets.
6. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking.
7. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
8. While the cookies cool, make the icing. In a medium bowl, whisk together the icing ingredients until the mixture reaches the consistency of molasses. Spoon or pipe over cooled cookies. Crush freeze-dried raspberries over the top and allow to set before serving.

Notes

*Can't find raspberry balsamic vinegar? Add 1 Tbsp crushed freeze dried raspberries.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who else loves strawberry spinach salad? What if I served it on top of a pizza crust? Cause that’s what this pizza is all about.

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Are you on team fruit as a pizza topping? Pineapple is usually the fruit in question and personally I think it is amazing on pizza. Especially when paired with ham or bacon. Mmmm deliciousness.

But today I am expanding your horizons to strawberry! It is #BerryWeek after all and I love an excuse to get creative.

After weeks of falling off the wagon, I’ve been trying to get back into the habit of eating more greens, so what better way than to serve one of my favorite warm-weather salads on top of a pizza?

This oil based pizza is topped with all the components you love in strawberry spinach salad: crumbled feta cheese, fresh strawberries, red onion, almonds, and post oven spinach and a balsamic drizzle.

The best part? The strawberries basically get roasted on top. If you’ve never had a roasted strawberry before you are in for a treat.

And of course a balsamic drizzle elevates any pizza. It’s one of my favorite post-own pizza toppings in recent times along with hot honey, fresh greens, and ricotta. Not necessarily all at once…. but maybe ;-).

Wednesday Berry Week Recipes

• Berry Pretzel Dessert by Cindy’s Recipes and Writings
• Berry Sourdough Muffins by Hezzi-D’s Books and Cooks
• Blackberry Glazed Chicken by A Day in the Life on the Farm
• Blueberry and Cream Breakfast Pastry by The Freshman Cook
• Mixed Berry Sangria by Family Around the Table
• Oven Baked Ribs with Blackberry Sauce by Eat Move Make
• Raspberry Danish Pinwheels by A Kitchen Hoor’s Adventures
• Raspberry Peach Jam by The Redhead Baker
• Strawberry Spinach Salad Pizza by The Spiffy Cookie
• Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings

One year ago: Pesto Chicken Salad

Four years ago: Taco Hummus

Five years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Six years ago: Homemade Whole Wheat Bread Bowls

Seven years ago: S’mores Puppy Chow

Nine years ago: Banana Foster Cream Pie

STRAWBERRY SPINACH SALAD PIZZA

Print

Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1 cup crumbled feta cheese
• 1/4 cup pizza cheese blend, shredded
• 4 fresh strawberries, sliced
• 1/4 cup thinly sliced red onion
• 1 Tbsp toasted almond slices
• 1 cup chopped spinach
• 2 Tbsp balsamic vinegar (or balsamic reduction)

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees, for at least 10 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush on the olive oil,followed by feta cheese, pizza cheese, strawberries, red onion, and almond slices. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
4. Allow to cool 5 minutes. Top with spinach, drizzle with balsamic, slice and serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

If you didn’t think caprese could be nerdy, you clearly have never met me. Skewered with mini droppers filled with balsamic these caprese salad skewers are a treat for all!

Turns out I have shared a “recipe” for caprese skewers in the past, but evidently I’ve grown lazy. Last time I not only marinated the mozzarella balls, I made homemade mozzarella! This time around I did not make my own mozzarella (although I’ve been wanting to revisit that adventure), but did indeed marinade them. What makes these different and worthy of posting is the skewer itself and overall presentation.

I’ve slowly been sharing the various things my lab made for our department “Skewered Masterpieces” pot luck competition and this is yet another. We obviously decided upon a lab theme with inoculating loops, pipette tips, and now transfer pipettes (aka droppers). I actually found these little guys on Amazon and was very pleased with the result. Eating these caprese skewers is an experience – you squeeze out the balsamic while pulling the rest off for a flavor explosion.

Mom update: While we only were able to see her for a total of about 3 hours, it was worth all the time spent in the car to see her. Sure it wasn’t the happiest of visits but I know she enjoyed it and it was great to see even a little improvement between the two days, and even more since she was first hospitalized (from what I could tell via phone). She is slowly getting better and hopefully won’t be there more than another 2 weeks.

Three years ago: Weekly Meal Plan #28

Four years ago: Slow Cooker Salsa Verde Burrito Bowls

Five years ago: Corn Frittata with Asiago Cheese

Seven years ago: Chicken Salad with Grapes, Apple, and Pecans

CAPRESE SALAD SKEWERS WITH BALSAMIC DROPPERS

Approximately 24 skewers

Ingredients:

MOZZARELLA

1/4 cup extra virgin olive oil (I used Pomora al alglio)

1 tsp fresh basil, finely chopped

1 tsp fresh oregano, finely chopped

1 tsp fresh parsley, finely chopped

1/8 tsp chili flakes

1/8 tsp salt

Pinch fresh ground black pepper

8 oz. (about 24) fresh mozzarella ciliegine (cherry sized), drained

SKEWERS

24 small transfer pipettes/droppers

1/4 cup balsamic vinaigrette

24 cherry tomatoes

24 fresh basil leaves

Directions:

1. In a small bowl (or the container the mozzarella came in) mix together the olive oil, lemon juice, and seasonings. Add the mozzarella balls and toss to coat (or put the lid on and shake). Marinade for at least 1 hour or overnight.
2. When ready to serve, assemble the skewers. Place balsamic in a small bowl. Suck up about 1/2 teaspoon into each dropper. Skewer tomato, basil, and then cap with a ball of mozzarella. Do not skewer all the way through of the balsamic may leak out.

Source: Adapted from my Homemade Mozzarella & Caprese Salad Skewers.

Disclosure: I paid for the droppers myself but I did include an Amazon affiliate link. I did receive complimentary Pomora olive oil but was allowed to use/post at my discretion. 

If you’re adventurous when it comes to food, or like mixing your sweet and savory, this roasted garlic with honey and balsamic is for you!

If you thought the black pepper ice cream I made was out there, just wait until you try my honey roasted garlic ice cream for my last recipe for #FarmersMarketWeek! The idea came from a trip to San Francisco many years ago when I visited The Stinking Rose, a restaurant that prides itself with the mass quantities of garlic used in its dishes including ice cream.

I’m not sure how they prepared the garlic that went into their ice cream, but I thought that roasting it was the best option because it mellows out and sweetens. I added a bit of honey too just to be sure along with a swirl of balsamic glaze for good measure. Sure it’s weird and not something I would want every day but it’s fun to try something new that is curiously delicious. Would you try this garlic ice cream? How about mushroom ice cream? What’s the weirdest delicious thing you’ve eaten?

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene’s Recipe Journal
• Asian Cucumber Salad by Books n’ Cooks
• Banana Cream Pie by Daily Dish Recipes
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Fun Orange Freakshake by The Freshman Cook
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom’s Southern Squash Casserole by Intelligent Domestications
• Poppy Seed Dijon Slaw by Palatable Pastime
• Sweet Corn Ice Cream by Savory Moments

Six years ago: Pizza Tacos

Seven years ago: Easy S’mores Ice Cream Sandwiches

Eight years ago: Eggplant Stuffed Shells

HONEY ROASTED GARLIC ICE CREAM WITH BALSAMIC SWIRL

Makes 1 quart

Ingredients:

1 large head garlic

1 tsp Pomora olive oil

2 Tbsp + 1 tsp honey, divided

2 cups heavy cream, divided

1 cup whole milk

2/3 cup sugar

6 egg yolks

Pinch salt

1 Tbsp balsamic glaze

Directions:

1. Heat the oven to 400°F. Peel most of the paper off the garlic. Leave the head itself intact with all the cloves connected.
2. Slice the top off (about 1/4 to 1/2-inch) the head of garlic. Drizzle olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Top with 1 teaspoon honey. Place top back on and wrap in foil. Roast in the oven for 40 minutes. Once cooled, remove garlic cloves.
3. In a blender, add 1 cup heavy cream and garlic and process until smooth. Pour into a large bowl and place a mesh strainer on top, set aside.
4. In a medium bowl, whisk together the egg yolks and set aside.
5. In a medium saucepan over medium heat, warm 1 cup of the heavy cream, whole milk, sugar, and 2 tablespoons honey, stirring until all the sugar has dissolved. Remove from heat and while whisking the eggs, slowly pour the warm milk mixture into the eggs, then transfer back into the saucepan over medium heat. Stir constantly until the mixture thickens and coat the back of a spatula/spoon. Pour through the mesh strainer and whisk in the remaining cream. Cover and chill mixture overnight in the fridge (also freeze ice cream machine bucket if necessary).
6. The next day, churn ice cream in ice cream making according to manufacturer’s directions. Pour half the ice cream into a loaf pan or freezer-safe container, drizzle and spread balsamic, and smooth remaining ice cream on top. Wrap with plastic warp or tin foil and freeze for 6 hours or overnight.

Source: Adapted from my Black Pepper Ice Cream with Strawberry Chia Jam.

Disclosure: I received complimentary Pomora olive oil to use as I pleased. All thoughts an opinions are my own.

I already put pesto on everything so why not use it as a salad dressing as well? Just add white balsamic vinegar!

Like bacon, pesto makes everything better. So when trying to eat more fresh salads this summer using vegetables and herbs from our garden and/or farmers’ market it occurred to me that I should pour pesto on my salads as well! With my basil plant growing exponentially I have plenty to go around to make a lot of pesto. To make a salad dressing all I did was add some white balsamic vinegar to my homemade basil pesto recipe. You could use a white wine vinegar as well if you cannot find white balsamic.

The success of this recipe has me thinking I need to also make sun dried tomato dressing. Along with my basil, the garden is flush with cherry tomatoes as well. I already make my own sun dried tomatoes to keep up so it seems like the perfect next step.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Basil Pesto Salad Dressing by The Spiffy Cookie
• Charred Endive Salad by Culinary Adventures with Camilla
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy’s Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor’s Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n’ Cooks
• Summer Vegetable Pasta Bake by Kate’s Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Two years ago: Brownie Batter Dip

Three years ago: Weekly Meal Plan #24

Four years ago: Toasted Coconut Shortbread Cookies

Five years ago: Goat Cheese Stuffed Bacon, Peach, & Basil Burgers

Six years ago: Veggie Cups with Green Goddess Dip & Roasted Red Pepper Hummus

Seven years ago: Cinnabon Roll Rice Krispies Treats

BASIL PESTO SALAD DRESSING

Makes 3/4 cups

Ingredients:

1/2 cup basil pesto

1/4 cup white balsamic vinegar (or white wine vinegar)

Directions:

1. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
2. Cover and refrigerate until ready to use.

Source: The Spiffy Cookie original

Apparently it’s not good enough that we already have a National Cupcake Day (December 15 ), because today is the national celebration of cupcake lover’s. I’m not entirely sure what the difference is – the prior is a day where people celebrate the existence of cupcakes, while the latter is a celebration of the people who love cupcakes? Either way cupcakes are clearly involved so I am joining my Festive Foodie clan today in sharing all the cupcake recipes (listed just before my recipe).

I don’t make cupcakes/cakes very often because I am more of a cookie girl (bet you didn’t know that :-P), but that’s not to say I do not enjoy them. I love that they can be just as creatively flavored as cookies but get a bit fancier with the application of frosting and garnishes. In this scenario I decided to embrace the summer bounty by making fresh strawberry cupcakes with a little hint of basil mixed in (plucked from my garden), topped with chocolate balsamic frosting. Top it with more strawberries, basil, and balsamic reduction and it’s a sexy looking cupcake.

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Cow Cupcakes by Palatable Pastime
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Creamsicle Cupcakes by Red Cottage Chronicles
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
Lost Princess Cupcakes by Seduction in the Kitchen
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
Sweet Summertime Cupcakes by Cooking with Carlee
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Vegan Red Velvet Cupcakes by Simple Family Crazy Life
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

One year ago: DIY Marbled Clay Ring Dish

Three years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes

Five years ago: Eggplant Parmesan with Parsley Orzo

Six years ago: Dark Chocolate Cherry Almond Granola Bars

STRAWBERRY BASIL CUPCAKES WITH CHOCOLATE BALSAMIC FROSTING

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 tsp baking powder

1/4 tsp salt

1 cup chopped and mashed strawberries

1 Tbsp minced fresh basil (or 1 tsp dried)

FROSTING

4 oz. semisweet chocolate, chopped

2 Tbsp milk

1/4 cup solid vegetable shortening

1/4 cup unsalted butter, room temperature

1/2 tsp vanilla extract

1 tsp balsamic reduction, plus more for garnish

2 cups powdered sugar

Sliced strawberries, for garnish

Basil leaves, for garnish

Directions:

1. For the cupcakes: Preheat oven to 350 degrees F.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and basil, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting. Microwave chocolate with milk in microwavable bowl on medium-high for 1-2 minutes; stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, vanilla, and balsamic reduction. Gradually add the sugar, one cup at time, beating on low speed. Add cooled chocolate and beat until light and fluffy.
6. Frost cooled cupcakes and if desired top with a slice of strawberry, basil leaf, and a drizzle of balsamic reduction.

Source: Cupcakes adapted from How Sweet It Is and frosting adapted from my Chocolate Lover’s Cupcakes.

Today is my last recipe contribution to this years #CookoutWeek! I hope you’ve enjoyed everything so far and are bookmarking all kinds of things from other bloggers as well to make all summer long. Maybe some of you have even planned your Fourth of July menu from it? Either way make sure you check out the list of all he recipes for today at the bottom of this post. And don’t forget to enter the giveaway!

Okay guys, I am a little scatter brained as I write this because I stayed up too late going to a concert last night and then had to wake up early to get ready to head out of town for my bachelorette party! So yes I made this recipe for dinner pre-concert last night and am now writing it pre-bachelorette but that does not take away from the deliciousness of this recipe! It should show how badly I needed to share it with you that I woke up early with minimal sleep to do so.

This salad is my favorite summer salad recipe I have come up with in my almost 8 years of blogging. Being topped with grilled fruit in kind of a game changer, especially when there is also prosciutto, almonds, and goat cheese involved as well. After grilling I did wrap a couple of the nectarines in prosciutto which made me think they’d also be great appetizer bites on their own (drizzled with balsamic reduction!) but I ended up leaving some unwrapped because I wanted you to see those beautiful grill marks!

As for the butter, instead of using plain boring butter I brushed the nectarines with Chef Shamy’s strawberry flavored honey butter. Guys, that stuff is dangerously good I could eat it off the spoon. I introduced Chef Shamy butter in my grilled avocado recipe so check out that post for more info about their company. I also have a discount code for you to use so you can try it yourself! Use 10BUTTER10 to get 10% from now until July 4.

Two years ago: Blackberry-Sage Pie Bars

Three years ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

GRILLED NECTARINE SALAD

Serves 3

Ingredients:

SALAD

2 ripe but firm nectarines, pitted and cut into 16 slices

1/4 cup Chef Shamy strawberry honey butter, melted

5 oz. arugula and baby spinach mix

6 oz. goat cheese, crumbled

3 oz. sliced prosciutto

3 Tbsp almonds, toasted and chopped

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

2 Tbsp balsamic vinegar

2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper, to taste

Directions:

1. Heat grill to medium-high heat.
2. Place sliced peaches in a rimmed baking dish and brush melted butter on all sides.
3. Once grill is hot, place nectarines on the grill. Cook until charred, about 2 minutes per side.
4. In a jar with a lid (or small bowl), combine all the dressing ingredients. Cover and shake well (or whisk until combined). Taste and season with salt and pepper if needed.
5. Divide greens evenly among 3 salad plates. Top each with dressing, 1/3 of the nectarines, 2 oz. of goat cheese, 1 oz. of prosciutto (I wrapped a couple nectarines with it), and 1 Tbsp almonds, .

Source: The Spiffy Cookie original

Disclosure: Sponsors provided bloggers with complimentary product to use as we saw fit in our recipes. I was not otherwise compensated. All thoughts and opinions are my own.

Looking to break out of the norm or just arn’t a fan of traditional green bean casserole? Try this on for size! Roasted green beans with toasted pecans, dried cranberries, and balsamic!

Sometimes I have good intentions and then totally drop the ball. Like when I received a cookbook all about berries in early spring and immediately bookmark several recipes to make (grilled chicken with raspberry balsamic and golden and red raspberry tart), and then suddenly it’s November. Oops. But thankfully cranberries are also a berry and they are in full swing right now! Proof that berries can be enjoyed year round.

This recipe is for a roasted green bean salad tossed with toasted pecans and dried cranberries and topped with balsamic. You could prepare it in advance and enjoy cold like a traditional salad but in my opinion roasted veggies are best when served warm so that’s exactly what I did. I tweaked the recipe a bit per my preferences (and what I have on hand) and it came out beautifully. Watch out green bean casserole.

Love berries year round as much as I do? Enter my giveaway at the bottom of this post to get your hands on a copy of the Berries: Sweet & Savory Recipes cookbook!

One year ago: White Skillet Lasagna with Butternut Squash and Kale

Two years ago: Buffalo Chicken Enchiladas

Three years ago: Single Serving Deviled Eggs

Four years ago: Elvis Fluffernutter Rice Krispie Treats

Six years ago: Gluten-Free Peanut Butter Chocolate Bars

ROASTED GREEN BEAN SALAD WITH CRANBERRIES AND TOASTED PECANS

Serves 8

Ingredients:

2 lb. fresh green beans, trimmed*

2 Tbsp olive oil

4 cloves garlic, peeled and quarterd

1-1/4 tsp salt

1/2 tsp black pepper

1/2 cup chopped pecans, toasted

1/2 cup dried cranberries

1 tsp lemon juice

2 tsp balsamic vinegar

1 tsp lemon zest (optional)

Directions:

1. Preheat oven to 450 degrees and line a baking sheet with foil. Set aside.
2. In a large bowl, toss the green beans in the olive oil, garlic, salt, and pepper until evenly distributed. Spread on prepared baking sheet and roast for 15 minutes, stir and continue roasting for 10-15 minutes or until just starting to brown.
3. Remove from oven. Sprinkle lemon juice over the beans and toss to coat. Add pecans and cranberries and toss again. Transfer to a serving platter, drizzle with balsamic reduction, top with lemon zest (if using), and serve immediately. (Alternatively, if you prefer a cold salad, chill for 2 hours before serving.)

* I cheated and used a thawed bag of French style green beans because it’s what I had

Source: Adapted slightly from Berries: Sweet & Savory Recipes by Eliza Cross.
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Disclosure: I was provided with a complimentary copy of the cookbook for review and another to giveaway by Gibbs Smith Books. All thoughts and opinions are my own.

It’s day 3 of #CookoutWeek but I’m only on m second recipe of the week. Back in the day I used to post every single weekday, and sometimes on the weekends as well. How on earth I managed to accomplish that along with grad school I have no idea (although I didn’t have much of a social life so there’s that). Over the years however I have scaled back, usually to 2 days a week, but I had too many ideas for this week and had to do 3.

One of my favorite ways to grill protein is skewered as a kabob (kebab?). I don’t know if it’s because a part of me is still 8 years old and thinks every food served on a stick is the coolest, but kabobs are the best. You can put pretty much whatever your want on there. This time however I kept things simple with minimal ingredients, just beef and red onion on the skewer, because I had some delicious fig and balsamic confit from The French Farm that needed to shine, along with these cool things called Smokin’-O’s which add a wood-grill flavor to gas grills. Heck yea!

Oh and those wedge fries on the side? Don’t you worry, I am sharing those on Friday! It includes another amazing product from The French Farm. Check out their post on all the products featured in everyone’s recipes this week by clicking HERE. And for more info on the Smokin’-O’s check out their website, .https://www.smokin-os.com/. Don’t forget to also check out everyone else’s posts at the end of this post, and if you haven’t already enter the #CookoutWeek giveaway!

Four years ago: June Bakin’ Friends

Five years ago: Pesto Chicken Burger

Six years ago: Bubble Up Pizza

FIG-BALSAMIC BEEF KABOBS

Serves 2-3

Ingredients:

1 lb. sirloin steak, cubed

2 Tbsp L’epicurien confit of figs and balsamic vinegar, plus more for serving

2 Tbsp olive oil

1 Tbsp balsamic vinegar

Salt and pepper, to taste

1 small red onion, quartered

1 Smokin’-O, optional

Directions:

1. In a medium bowl, whisk together the confit, olive oil, vinegar, and salt and pepper. Add steak cubes and toss to coat. Cover and let sit for 30 minutes at room temperature.
2. Meanwhile, soak bamboo skewers in water.
3. When ready to prepare, thread the beef and red onion onto the bamboo skewers, alternating items. Set aside.
4. Heat the grill to medium-high heat (400 F). If using Smokin’-O, place on grates over flame and close lid for 10 minutes or until smoking.
5. Lightly oil the grill grates, push the Smokin’-O to the side, and then place the kabobs on the grill. Cook over medium-high heat, turning occasionally, for 12-15 minutes or until beef is fully cooked.
6. Brush with confit and serve.

Source: Adapted from my Chipotle-Pineapple Chicken Kabobs with Smokey Date Sauce.

Disclosure: I received complimentary products from The French Farm and Smokin’-O’s as sponsors of Cookout Week. I was not otherwise compensated for this post, All thoughts and opinions remain my own.