It's SUMMER and I'm BACK!

Ok, ok so its not quite summer yet, but the weather has certainly been cooperating here in Montana.  Last night we grilled turkey burgers and this morning I made a classic summer dessert for breakfast, so you see, its SUMMER!  nanana boo boo to those of you in MN where it is still in the 40's/50's...

So here I am, again professing my love for you all and apologizing for my LOOOOOOOOONG absence.   Shall we just pretend as though you've all forgiven me and move on?  YES? OK GREAT!

Most of the recipes that I will be cooking this week (ok all of them) are going to be healthy ones, weight watchers to be exact...but don't you dare check out now, don't judge them until you try them.  I will let you know if they are worth trying (aka don't taste like cardboard like most diet food)!
If Logan eats them I can assure you that most of the population would find them delightful!
Case in point: breakfast this morning!

Strawberry rhubarb baked oatmeal...yes you heard right, dessert for breakfast, how can you go wrong?
Well the answer is you can't! It was delicious and the only thing I didn't like about it was that I had to eat only the recommended serving size :(
You have to try this!  Perfect for a weekend breakfast and then heat up leftovers during the week.
TASTY TASTY TASTY!
The recipe can be found here
ENJOY!

xoxo
Paige

Fruit can be dessert

Dessert doesn't have to be heavy and rich, it can light and low calorie as well as decadent. 

This is definitely a good example of the idea of a lighter dessert.

This is one of my go-to's actually, because it is quick and easy and tends to amaze people at just how delicious it actually is.  

When you put fruit on a grill, magic happens, heat brings out the sugars in the fruit making it even sweeter than usual, which of course makes it perfect for dessert.  

Paired with a sweetened sour cream and topped with some cookie crumbles, this dessert is good enough for seconds.

You could sub greek yogurt easily for the sour cream.  

Hurry make this delicious dessert before it is no longer grilling season, there is definitely a chill in the air around here.  How about where you are???

ENJOY!

Grilled Peaches with Sweetened Sour Cream

4 peaches, halved and pitted

2 T melted unsalted butter (You can definitely use less)

1/2 cup sour cream

1 T light brown sugar

1 cup crushed amaretti cookies

Heat a grill to med-low.  Brush both sides of the peaches with some butter.

Place the peaches on the grill; cover the grill and cook until the peaches are charred and softened, 4-5 min per side.  Set aside.

In a small bowl, mix together the sour cream and sugar.

Spoon the mixture over the peaches and sprinkle with the crushed cookies. 

Serves 4.

*Sorry no Logan rating...he was working*

And boy did he miss out!

Strawberry Shortcake Cake

I know you are probably hoping that I'm going to tell you that the above cake is low fat and sugar free, made with fat free whipped topping and fresh strawberries with no sugar added.

SORRY, no can do folks, this cake is made with butter, sugar, powdered sugar, etc.

Its no impostor, this ladies and gentleman is the real deal.

I know this is rare for me, but I brought this to a supper club last night and I just had to make the full fat version.  When baking, I feel like I can't substitute, its just not the same.
And I'm not sorry, I don't feel guilty at all, not one bit.

Make this cake, eat it, have no remorse...

well maybe you might do an extra 30 min of cardio, but besides that, NO REMORSE!

Tasty tasty tasty is all I can say.

Your spouse will thank you, your friends will thank you, your taste buds will thank you...

your thighs might hate you, but who cares about them anyway!?!

ENJOY!

Strawberry Shortcake Cake

from "The Pioneer Woman Cooks"

CAKE

1/2 cup plus 1 T unsalted butter, softened

1 1/2 cups plus 3 T granulated sugar

3 large eggs

1/2 cup sour cream, at room temperature

1 tsp vanilla extract 

1 1/2 cups all-purpose flour

3 T cornstarch

1/2 tsp salt

1 tsp baking soda

STRAWBERRIES

1 lb strawberries, hulled and halved

3 T granulated sugar

CREAM CHEESE FROSTING 

one 8oz package cream cheese, at room temperature

1 cup (2 sticks) unsalted butter

1 1/2 lbs powdered sugar, sifted

1 tsp vanilla extract 

1/4 tsp salt

Preheat the oven to 350.  Grease and flour a 9in round cake pan, that is at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).  To make the cake batter, beat together the butter and sugar until fluffy.  Add the eggs one at a time, beating well after each addition.

Add the sour cream and vanilla, then mix until just combined.

Sift together the flour, cornstarch, salt and baking soda and add it to the bowl.  

Mix it together until just combined.  Spread it in the pan or pans and bake for 45-50 minutes, or until the cake is no longer jiggly like my bottom.  Carefully remove the cake from the pan and allow it to cool completely.

Next mash the strawberries with a potato masher or a fork (reserve a few for garnish if you want).

(Logan wants everyone to know that he hulled the strawberries, "we need photographic proof")

Sprinkle the strawberries with the sugar and toss them around and allow them to sit for a little while.

To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla and salt. 

Mix until very light and fluffy.

To assemble the cake, use a sharp knife to cut it in half through the middle.  Its easier if you go all around the perimeter, slicing only halfway through then circle the whole way.

Lay two halves cut side up.

And cover both halves with an equal amount of strawberries.  Then---this is important---place the cake halves in the freezer for 15-20 minutes.  This will firm up the surface of the strawberries just enough so that its easier to spread the icing. 

Remove the cakes from the freezer and place one layer on a cake stand or platter.  Cover with a little less than one third of the icing.

Place the second layer on top, then spread the top with icing.

Carefully ice the outside of the cake with the remaining icing.  

Logan also decorated the top of the cake, what a man!

Logan Rating: *****

S'mores

Logan has been bugging me for weeks to make S'mores.

I finally caved.

And no we did not go camping, nope we do not have a fire pit...

So YUP we made them over the stove!

Not quite the same ambiance, but they tasted just the same.

SO GOOD.

P.S. spread some peanut butter on the graham cracker before you put the chocolate on, you will think you have died and gone to heaven...YUM, I'm drooling just thinking about it. 

No wonder they call these things S'mores....its impossible to not want S'more. 

This is summer to me!

Since we have lived in Missoula we have had a rhubarb bush. 

Is it a bush? Or a shrub? or just a plant?  

I'm not really sure, but it's definitely delish.

I have made all sorts of stuff with the abundant rhubarb weed.

See here, here , here and even another crisp here, as well as many things that I forgot to share with you 

So this summer, since my wedding is now only 6 months away,

I decided to do a skinny strawberry rhubarb crisp.  And it was AMAZING.

Who would ever know that there was WAY less butter and calories in general.

You will like it, I swear.

It's easy, delicious and fool proof.

Serve it with some fat free frozen yogurt or some light cool whip...or splurge and use some FULL FAT ice cream or whipped cream...I would if my wedding wasn't 6 months away...

did I mention that already...6 months. YIKES.  

The recipe for this crisp can be found here...ENJOY!

Engagement Partay!

I love my mama!

Thanks Mom AND Dad for throwing such an amazing day of parties.

Onto the food.

So for the evening party I wanted something SUPER simple and something that could be 100% prepped ahead of time. So I decided on a taco bar.

It was perfect, everyone loved it and it was ZERO work for me after the shower. THANK GOD!

We did beef and chicken tacos.

I seasoned the beef with this, and it was delicious.

The red pepper flakes added a great kick, don't ever buy packet seasoning again please!

For the chicken, I just made something up.  CAN YOU BELIEVE IT?!?

I'm really not that kind of cook, or a t least I never have been in the past.

I think that the 1 yr + of blogging and cooking has increased my skills...at least a little.

Anyway to the chicken (which we just pulled from already cooked rotisserie chickens from the store) 

I added green chilies (from the can) along with cumin, chili powder, garlic powder and S&P. 

I added some chicken stock to make the meet nice a tender and juicy as well as to allow the spice mix to stick to the chicken and not just hang at the bottom.

I guessed on the ratio of the spices but I think it was something like 1 part cumin to 2 parts chili powder then 1/4 part garlic powder...hmmm does that make sense??

Well just try it!

Ok NEXT...

I also made pico de gallo for people to put on their tacos and dip their chips in.

It was pretty darn good, if I do say so myself.

Nice and fresh and light, not too cilantroey...oh made up words... :)

Pico De Gallo

2 beefsteak tomatoes, cut into 1/2 in pieces

1/2 white onion, finely chopped

1/2 to 1 serrano chile minced

2 T fresh lime juice

1 T olive oil

2 T finely chopped cilantro

coarse salt

Combine all ingredients in a nonreactive bowl, adding 1 tsp salt; let stand 5 min.  Season with more salt to taste.

Makes 2 cups.

Guest Appearances 

So my uncle Dug made the salsa, both a medium and a hot.  He makes the BEST salsa...thanks again Dug!

My mom made her famous bean dip, which I will definitely be making again in the near future.  I'm telling you, this stuff is amazing, could eat it all day!

To round it all off, my sister in law, Lindsey made some grilled corn with cilantro lime butter.  This was a hit!  Everyone loved it!  Unfortunately I didn't get to try it, but I will definitely be making it so that I can!

Pre grilled corn, so pretty!

WOAH I know this is overload!!!!

Don't worry we only have dessert left.

So for dessert I made Mexican wedding cakes (HOW FITTING) and margarita cookies.

I found the margarita cookies here and they were delicious, but kind of a pain to make, I won't lie to you.

Mexican Wedding Cakes

1 cup pecan halves

1 cup all purpose flour

1/4 cup granulated sugar

1/4 tsp ground cinnamon

1/8 tsp salt

1/2 cup unsalted butter, cut into small pieces, room temp

confectioners' sugar for coating

In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal.  Add butter and pulse until a dough forms.  Shape dough into a disk and wrap tightly in plastic; refrigerate until firm, 30-60 min.  Dough can be frozen up to 3 months.

Preheat oven to 325, with racks in upper and lower thirds.  Scoop off level tablespoons of dough and roll into balls.  Space them 1 1/2 in apart on two large baking sheets.  Bake, rotating sheets from top to bottom and front to back halfway through, until just lightly golden around edges, 20-25 min.

Cool 5 min on sheets, transfer to a wire rack to cool completely.  

Place confectioners' sugar in a bowl and roll cookies in sugar twice to coat thoroughly, tapping off excess each time.  ( be careful they are kind of fragile and can come apart easily.)

ENJOY!

Makes 24.

These were REALLY good!

Again no Logan ratings...he doesn't remember  his ratings...largely due to the Mexican beer.

The Cake!

I forgot to share with you all MY CAKE!!!!

I am so proud of this en devour.

I used this recipe.

However, when I did my practice cake,

yup I said it, practice cake.

I didn't really love the frosting for this recipe.

So I made a vanilla frosting that I got from my mom's "cake lady".

Sorry can't reveal the recipe, but it was VERY simple.

And she recommended that since it was a lemon cake, instead of vanilla flavoring I add lemon juice,

it was PERFECT!

Please don't laugh at the elementary decoration, 

this was my FIRST cake people! :)

To make the "sand", I crushed up vanilla wafers, then cut a heart out of cardboard and sprinkled the "sand" around the cardboard heart.  When I pulled up the cardboard the pretty icing made a perfect heart!

Tadah!

For those of you that don't know, 

Logan and I are getting married in Cabo.

So the shower was beach themed.

Get it?! 

The final product!

Way cuter than a store bought cake, right??

It was delicious!

And it was GONE by the end of the evening. 

So I suppose that says something.

I love making cakes...new hobby! :)

More Dessert

Oops I fell off the wagon a bit.

Two desserts in a row...

good for your guys, bad for my waistline!

However, I brought both of these delicious desserts to parties 

so the amount I actually consumed was minor, I swear!

These were devoured at a BBQ we went to.

Literally the buzz around the whole party was 

"who made those cupcakes".

I couldn't believe it.

So thank you Martha for making me look good.

You are the best!

You must try these, they really are awesome. 

And obviously a crowd pleaser.

Do it, make them, I dare you!

ENJOY!

Carrot Cupcakes

1 1/4 cups shredded coconut 

1 cup sugar

1/3 cup vegetable oil, plus more for pan if needed

2 T fresh orange juice

1/2 tsp vanilla extract

2 large eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp salt

3/4 cup plus 2 T flour

1 1/2 cups shredded carrots

1/2 cup chopped walnuts (optional)

Preheat the oven to 350.  Spread 1 cup of shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 min. Transfer the coconut to a small bowl and set aside to cool.

In a bowl, combine sugar, 1/3 cup oil, orange juice, vanilla, and eggs.

Stir in the baking powder, baking soda, allspice, and salt.  Add the flour, mix.

Stir in the shredded carrots, the walnuts (if using) and the remaining 1/4 cup shredded coconut.

Oil a standard muffin tin or line with paper muffin liners; distribute the batter evenly.

Bake until a toothpick inserted in the centers comes out clean, about 25 min.  Let the cupcakes cool before frosting with the cream cheese icing.  Garnish with reserved toasted shredded coconut.

Cream Cheese Icing

8 oz cream cheese, at room temp

1/4 cup confectioners' sugar

1/4 tsp vanilla

In a mixing bowl , whisk the cream cheese, sugar and vanilla together until smooth.  Use immediately or store in the refrigerator in an airtight container for up to 5 days.

Logan Rating: ****

Childhood throwback

No, you are not dreaming.

Yes that is EXACTLY what you think it is.

Homemade ice cream sandwiches.

I know what you're thinking

why would I make homemade ice cream sandwiches?

When I can buy perfectly good ones?
Um, because you are amazing,

and it is easy

and you want to impress your friends.

DUH!

I'm not lying, I never do, you know that.

These are WAY easier than I would have ever expected 

and they were quite the little crowd pleasers.

I want to share a secret with you, that made this MUCH easier in my opinion.

The recipe says to make one sheet of cake and slice it in half.

But when I made mine, I used a little bit of a larger cookie sheet and 

it looked way too thin for me to even attempt to slice in half

without ending up with a pile of cake mixed with ice cream.

So I just made another one.

You should do the same, why not, who doesn't love MORE cake?

Boring people that's who...and you aren't one of them! 

So don't take my word for this one, MAKE THESE!

ENJOY!

Classic Ice Cream Sandwiches

1/2 cup (1 stick) unsalted butter, melted, plus more for pan

1/2 cup sugar

1 large egg

1 tsp pure vanilla extract 

1/2 tsp salt

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

2 pints ice cream (any flavor) softened slightly

Preheat oven to 350.  Butter a 10x15 in rimmed baking sheet; line with parchment paper, leaving a 2inch overhang on the two shorter sides.

Whisk together butter and sugar.

whisk in egg, vanilla and salt until combined.

Add flour and cocoa, and mix just until smooth. 

 Spread in prepared pan, smoothing top.

Bake until cake is dry to the touch and edges begin to pull away from the sides, 10-12 min.  Cool completely in pan.

Using paper overhang, lift cake onto a work surface.  With a serrated knife halve crosswise.  (Depending on how much you spread your cake out, this may work for you).

  

Place on half of cake flat side down, on a large piece of plastic wrap.  Spread with ice cream, smoothing with an offset spatula, then top with remaining half of cake, cut side down. 

(This is the hardest part, in my opinion, because the ice cream is melty but still a little hard to spread.  Just do your best and don't panic)

Return assembled dessert to baking pan, and wrap tightly in plastic.  Freeze until firm, about 2 hrs.

Unwrap; using a serrated knife, cut into 8 rectangles, wiping blade with a damp kitchen towel between each slice.  Serve immediately or freeze wrapped in individual plastic. ( I would freeze a little, before serving, so they can set).

Logan Rating:  ***

(he's crazy)

5 stars from me!