The Best Dill Pickle Hummus

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I recently discovered Trader Joe’s Dill Pickle Hummus and it immediately became a favorite. And anyone who knows me well, knows I LOVE dill pickles! We decided to make our own and it turned out so well. Hope you enjoy! They’re the best with Trader Joe’s Organic Corn Chip Dippers.

2 cans of chickpeas, drained

1 cup chopped dill pickles

1/2 cup tahini

1/4 cup olive oil

1/2 cup pickle juice

4 cloves garlic

salt and pepper to taste

pinch of crushed red pepper

In a food processor pour in all of the ingredients. Place the top on and have it on for a few minutes until it is fully emulsified. Taste test to see if it needs more salt or pepper.

Pour into bowl and enjoy!!

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Sweet and Spicy Cornbread

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During our road trip last month we purchased a Lodge Cast Iron skillet for our camping nights. I absolutely loved sautéing vegetables and adding sausages to it for a yummy meal over the fire. With my renewed love for cooking in cast iron, I decided to make a soft and scrumptious cornbread in it creating the perfect addition to barbecues at home!

So here we go, this recipe is one of the best cornbreads I’ve ever had. If you don’t like spice omit the cayenne.

1 tablespoon butter

1 cup flour

3/4 cup cornmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon paprika

1/8 teaspoon cayenne or less

1/2 cup oil

1 cup milk

1 teaspoon vinegar

1/2 cup sugar

2 eggs

Place 1 tablespoon of butter in cast iron skillet and place in oven while oven is preheating to 375 degrees.

In a large bowl, whisk until combined the oil, milk, vinegar, sugar, and eggs. Then add all dry ingredients and whisk it together until it has no clumps of flour, but making sure to not over stir.

Carefully take out skillet and pour batter into the melted butter. Place back into oven and bake for 28-30 minutes or until toothpick comes out clean.

Take out and let cool or enjoy hot! Enjoy!

If you’re used to dry cornbreads you will be pleasantly surprised with this one!

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Olive Oil Brioche Hamburger Buns

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We love making burgers in the summertime and one of our favorite buns to use are Aldi’s brioche buns. However, I know that store bought bread has extra ingredients added to them that aren’t the healthiest plus I enjoy making yeast breads, so I finally decided to make my own.

Brioche is a rich and buttery bread from France. I know I’m being very non-traditional in making an olive oil brioche! My husband said Julia Child would be displeased. 😀 However my reasoning for using olive oil is that it’s generally healthier and it’s just so much easier combining oil into a yeast bread over butter.

Ingredients:

1 cup warm water

3 tablepsoons milk

2 teaspoons yeast

3 tablespoons olive oil

3 tablespoons sugar

1 egg, beaten

3 – 4 cups flour

1 1/2 teaspoons salt

Directions:

In a large bowl whisk together the warm water, milk, yeast, olive oil, and sugar. Let sit for a few minutes. Then add the egg and combine.

Measure out 2 cups of flour and mix the salt into that. Add to the liquid ingredients and combine. Mix in the rest of the flour until it forms a soft, slightly sticky dough. Knead for 5-8 minutes to activate the gluten and create a soft elastic dough.

Cover and rise for 1 hour. Punch dough down and then take out of bowl and divide into 8 pieces. Flatten each piece out slightly and then bring all ends together forming a nice even ball shape. Place preferably on a parchment covered baking sheet (ironically for my blog name, I’m all out!) and cover. Preheat oven to 400 degrees while the buns rise for a half hour.

Before placing in oven put a pan with sides on the bottom rack of the oven with about a half cup of water to create steam while the buns bake on the rack above. Place rested buns in oven for 15- 20 minutes.

Brush with butter on top and let cool.

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Fresh Caprese Salad

One of my favorite countries is by far Italy. Not only is it gorgeous and the people enthusiastic, but its fresh and vibrant food is delectable! One of my favorites is Caprese Salad. It’s very simple containing tomatoes, basil, mozzarella, and some olive oil and salt and pepper. The colors showcase the Italian flag. This salad is commonly an antipasto (starter) for meals or can be enjoyed any time of the day!

Caprese at Bar II Mollo in Varenna LC, Italy We love this place! Free wifi and beautiful views of the lake.
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Since traveling overseas is limited right now, bringing these amazing flavors into your own kitchen is the next best thing!

Ingredients:

Fresh mozzerella

A couple fresh tomoatoes

Handful of fresh basil leaves

Olive oil

Salt and pepper to taste

Balsamic vinegar (optional and not traditional)

Directions:

Slice the mozzarella and tomatoes. On plate layer everything in a wide circle making a pattern of green, white, and red and repeating. Drizzle plate with olive oil and salt and pepper.

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Homemade Flour Tortillas

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I grew up making tortillas. I’ve always been fascinated with making the basics at home like tortillas, graham crackers, mayonnaise etc. I just love feeling like I can make those things in a pinch instead of running to the store, not to mention they all taste so much better made at home!

They’re fantastic for any kind of sandwich roll-up, breakfast burrito etc!

Ingredients:

2 cups flour

1 1/4 teaspoons baking powder

1 teaspoon salt

1 tablespoon oil

3/4 cup hot water

Directions:

In a medium size bowl mix together dry ingredients. Add the oil using fingers or a fork, make sure to combine until the oil is absorbed and mixed into the dry ingredients.

Add hot water and stir until it is in a soft cohesive ball.

Cover in bowl and let rest for 20 minutes. This helps the gluten to relax so it’s easier to roll out.

Once it’s rested, divide into 5 pieces.

Set a large saucepan on high heat. Make sure to NOT add any oil, this needs to be a dry pan. If you have an electric griddle I would highly recommend that over a saucepan on the stove.

Flour your surface and roll each piece of dough out until it’s about 7 inches across. Place on hot pan for just a few seconds until bubbles form and then flip with tongs. Cooking each side for less than a minute. Repeat.

Enjoy!

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Raspberry Cheesecake Chocolate Cake (GF)

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Need the perfect cake for Father’s Day? With swirls of raspberry cheesecake in chocolate cake and then a very delicious raspberry cheesecake frosting slathered on top, this recipe will not disappoint.

June happens to include my dad’s birthday and of course Father’s Day, plus my new brother-in-law’s birthday. My dad loves this chocolate cake called Crazy Cake and my brother-in-law loves raspberries and cheesecake. So this cake was created. It only lasted a day, it’s that good! I made it with gluten-free flour this time for a family member but would be just as yummy and easy with regular flour. Making the cake the day before and chilling overnight is recommended but not essential.

Enjoy, and as always feel free to leave a comment below!

Chocolate Cake:

3 cups Cup4cup gluten-free flour or regular flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

4 tablespoons cocoa powder

3/4 cup oil

2 tablespoons vinegar

2 teaspoons vanilla

2 cups water

Cheesecake Swirl:

1 (8 oz.) block cream cheese, softened

1/4 cup sugar

1 egg

1 teaspoon vanilla extract

1/2 cup raspberry jam

Directions:

Grease a 9″ x 13″ pan and preheat oven to 350 degrees F.

In a large bowl whisk the dry ingredients of the chocolate cake. Add all of the liquid ingredients on top and whisk in until combined. And just like that your chocolate cake is ready, set aside.

In a food processor place all of the cheesecake ingredients together and combine together, scraping down sides as needed to make sure all of the cream cheese is incorporated. Set aside.

Pour half of the chocolate batter into the prepared pan. Next, place scattered spoonfuls of the cheesecake mixture over the chocolate cake.

Repeat with pouring the rest of the chocolate batter and then spoonfuls of the remaining cheesecake mixture.

Take a table knife and use it to swirl everything in the pan until it’s a pretty marbled look. Don’t over swirl.

Place in the preheated oven for 35-40 minutes. Making sure to not over bake, but that a toothpick inserted into the cake mixture comes out clean (do not test the cheesecake part.)

Remove from oven and let cool. You can make a day in advance and refrigerate overnight.

Raspberry Cheesecake Frosting:

1 (8 oz.) block cream cheese, softened

1/2 cup butter, softened

1/3 cup seedless raspberry jam

1 teaspoon vanilla

4 cups powdered sugar

2 tablespoons milk

Directions:

In a bowl with a hand held beater, cream the cream cheese, butter and raspberry jam together. Add the powdered sugar a cup a time and then add vanilla and milk. This frosting comes together so fast and is so yummy!

Pour over cake once it’s completely cool and frost!

Refrigerate leftovers if you have any!

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Creamy Four Minute Frosting

This frosting is my fav! I’ve made it for the past fifteen plus years. It originally came from my Grandma W. however, I’ve changed it slightly this time so that it’s gluten-free compliant and extra creamy.

2 tablespoons cornstarch

1/2 cup half and half or milk

1/2 cup butter, softened

1/2 cup sugar

1 teaspoon vanilla

pinch of salt

In a saucepan stir the cornstarch and half and half with whisk until thickened. Set aside to cool. Sometimes this requires some time in the blender after it’s cooled so that it is smooth with no bumps.

Place butter in bowl of a mixer and beat for about 4 minutes. Add the sugar to this and beat another 4 minutes. And then add the cooled cornstarch and milk mixture. Beat again, for another 4 minutes. Add the vanilla and a pinch of salt.

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