Monday, July 9, 2018

Summer Dessert Week Begins! - Mini Lemon Meringue Pies #SummerDessertWeek

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Welcome to the 2nd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This sweet week-long event is filled with fun dessert recipes from amazing bloggers and some great giveaways from our generous sponsors! We can't wait to share all of these summer-themed desserts with y'all and celebrate summertime sweets all week long!



Whenever I am tasked with figuring out a new recipe, I always think: "what could make an awesome thing even better?" And what I usually decide, is that making it smaller is the best way to do that.


Think about it--no utensils or even plates are required for these tiny little pies! Three bites and you're done and ready for another. With a homemade vodka crust, it's just the cherry (or lemon?) on top for an awesome recipe.

But before we get to that--check out the prizes!!

There are 23 wonderful bloggers participating in this year’s event! With over 60 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 5 (five) great giveaways for you this week too! Scroll down to take a look!

PRIZE #1

 
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
 

PRIZE #2


Prize #2 — Adam’s Extract is giving away - One bottle of Adams Best Vanilla Flavor, Adams Best Prize Winning Pound Cake Mix, Adams Extract Twice as Stong Vanilla and Adams Extract Lemon Extract
 

PRIZE #3


Prize #3– Red Star Yeast is giving away a gift pack including an Insulated Tote Bag, Apron, “The New Artisan Bread in Five Minutes a Day” Cookbook, Yeast, Rolling Pin, Measuring Spoons, Oven Mit and Dish Towel
 

PRIZE #4

Prize #4 — Susquehanna Glass Co. is giving away one set (4 glasses) of Mermaids Stemless Wine Glasses. (like the Mermaid glasses you'll see in some of our recipes this week!)

PRIZE #5

Prize #5 — Lodge Cast Iron is giving away one (1) 12-inch Cast Iron Skillet.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:
  Pies of Summer:
  Sweet Summertime Cakes:
  No-Bake Treats:
  Baked Desserts:
  Sweet Sips:
 




Mini Lemon Meringues

for the crust

  • 2 1/2 cups flour
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 1/2 sticks unsalted butter, cubed
  • 3 tbsp cold water
  • 3 tbsp vodka
  • 1 cup ice

for the filling

  • 1 cup sugar
  • 2 tbsp flour
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 1/2 cups water
  • 2 lemons, juiced and zested
  • 2 tbsp butter
  • 4 egg yolks

for the meringue

  • 4 egg whites
  • 1 pinch cream of tartar
  • 6 tbsp white sugar

Prep: Grease 12 muffin tins with butter. Silicone muffin cups work well for this, too.

Crust: Pour vodka and water over the cup of ice. In a food processor, pulse together butter, flour, sugar, and salt until coarse crumbs form. Slowly drizzle in the water/vodka (don't let the ice cubs fall in!) until a thick dough forms. Note: you may not use all the liquid. Remove from food processor and form into a thick disk. Cover and refrigerate at least one hour.
After fully chilled, roll out on a floured surface until 1/4" thick. Use a glass that is slightly larger than your muffin tin wells in diameter to cut out circles. Press into greased muffin tins, making sure to release any air bubbles underneath. Prick with a fork and bake in a pre-heated 350 degree oven for 20 minutes or until golden brown. Let cool to room temp.

Filling: In a medium saucepan over medium heat, whisk together sugar, flour, cornstarch, and salt. Slowly whisk in in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until boiling. Stir in butter. Place egg yolks in a small bowl and temper in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into sugar mixture. Bring to a boil again, stirring constantly until thick. Remove from heat and let cool slightly. Pour into each prepared pie crust, filling as much as you can.

Meringue: Whip egg whites and cream of tartar until soft peaks form, then gradually add the sugar. Whip until stiff peaks form and then top each mini pie with the misture.

Bake at 350 degrees for ten minutes, until the peaks of the meringue are just beginning to brown. Chill until ready to serve.

Now, for the Contest!

a Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. No PO Boxes Please. giveaway runs from July 9th until July 15th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners.

  Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Red Star Yeast, Susquehanna Glass Co. and Lodge Cast Iron! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
   

Tuesday, June 26, 2018

Favorite Spots In the Highland Neighborhood - ATX Eats

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Every year, I do the Austin Food Blogger Alliance City Guide. Typically, I snag "best ____ in town" categories, rather than the neighborhoods, which span a wide area (North, South, etc.). But what about the restaurants in my own backyard?

I polled the residents of my own neighborhood via the Nextdoor app and came up with the following hyper-local favorites. Though I don't live in the more touristy parts of town, if you happen to be at an air bnb nearby or have a car and want to get some grub that's a bit more off the beaten path, be sure to check out these Highland Neighborhood spots!

Note: I was a bit liberal with the area, some of these may be slightly outside, but still worth a mention!


Kome - I adore sushi, and consider myself very somewhat of an expert. In that, I can tell fresh from not-so-fresh, and close-to-the-sea to definitely-not. And since arriving in Austin, Kome has been my hands-down favorite. Their happy hour specials are incredible, their sake is delicious, and my fish-hating-fisherman-husband (figure that one out) has multiple things on the menu he'll consume. Their house rolls are my favorite, but the best deal on the menu is the sushi lunch. This was the place that truly won me over with nigiri, and I will be forever grateful.


Kura - So, I know I just said Kome was my fave BUT Kura is a very very very close second. I was all ready for the level of quality that you expect from a sort of gimmicky concept--conveyor belt sushi--but was blown away by the freshness of the sushi for how inexpensive and fun the entire experience was. Definitely a solid place to go for an inexpensive meal, and yes they do have more than just sushi here.

Photo cred: Feed This House

Quality Seafood - I'm a New England girl, born and raised, and one thing I sorely miss from my home state is... well, quality level seafood. And thankfully, Quality Seafood lives up to the name. Though I haven't been able to visit for a lobster bake, the chowder makes my heart happy, and the fish dishes are a wonderful option if you want a non-sushi seafood in town.

Photo cred: Foodie is the New Forty

HEO - Not sure if it was simply a rebrand or a total pivot but I swear this place started as a BBQ joint. Either way, I hear amazing things about their Asian Street Food menu! Tucked away into an unassuming storefront, HEO is one of those somewhat hidden treasures of the neighborhood despite being right on Lamar.

Arpeggio - The jury's out on the overall experience of the restaurant itself but one thing everyone can agree on is that the food is top notch. I feel like we keep losing the small, family-owned Mediterranean restaurants in town, so I do hope Arpeggio sticks around. I love a good gyro and Arpeggio does it right. It's also the best place in town to get a good Greek pizza! If you don't know the difference between NY/Chicago/Greek style, you need to educate yourself. And relish in the crispy, thick crust. Yum.

Photo cred: Foodie is the New Forty

Ramen Tatsu-ya - There's a line out the door for a reason. While it's not nearly as long as it's South Lamar counterpart, it's still a wait--but one worth waiting for. This was my first introduction to Ramen and it still holds a special place in my heart. They have a few different broths to choose from, but the standout for me is the tonkasu, a thick dipping broth with noodles. Also one of the best brussels sprouts offerings in town!



Michi Ramen - Don't tell Tatsu-ya, but this is my favorite ramen in town. Also, don't tell the people in line at Tatsu-ya because I like being sat immediately ;) Their broths are mostly pork, and the stout broth is the clear standout in my opinion. The sides are perfectly complimentary to the large, savory bowls. And don't miss their Wednesday sake deals! Each month a different flavor is highlighted and they are certainly unique--and tasty!



Royal Jelly - Solid happy hour, plenty of outdoor seating, and a unique menu makes this a decent hangout spot if you decide the line at Kura across the street is too much. I was tickled by the drink that came in the tiny Topo Chico bottle. It turns out their menu was recently revamped, including a duck poutine that the mere thought of is making my mouth water. I need to head back and check it out again!


Ola Poke - This was one of the first dedicated Poke spots in Austin but it's held its place as one of the best ever since. Fresh fish, tasty accouterments, and decent spicy wings for those weirdos among us who, for whatever reason, don't like raw fish. Snag a bowl and do karaoke next door for the perfect out of the box date or fun Saturday afternoon.


Brentwood Social - Their coffee is awesome but their pastries are where it's AT. Delicious, delicate, and both savory and sweet. I don't know what else to say other than it's the perfect place to meet up with a friend for crumpets and tea, or sip wine on the patio while your kids play in the backyard area.


T22 - Lucy's may have the heart of most Austinite's but T22 has my taste buds. It hits the spot for anyone who is craving the tongue-burning deliciousness of Nashville Hot Chicken. You can choose your level of heat, or go with a straight up "wimpy" with none, and the enormous pieces of juicy chicken will come out perfectly seasoned with your choice of dipping sauce on the side to cool the heat. And where most chicken joints seem to forget their sides, T22 does each one perfectly. This is hands down my favorite fried chicken in town!



Black Star Coop - I came here originally for three reasons: 1. close to my improv rehearsal spot, 2. they pay their workers a living wage, 3. beer. At that point, the food being amazing was a great surprise! I love the fish and chips, which come out perfectly battered and crispy with thick-cut fries, or the chicken snack and homemade ranch. Their beer selection is just as good, and the patio with board games makes for a very fun night.


Vigilante - A gamer and a foodie walk into a bar. Both are happy at Vigilante. Their slider menu allows you to taste a whole bunch of tasty bites while you challenge other bar patrons to a round of Super Smash Brothers. $14 gets you your choice of nearly four items on the menu which is an awesome deal, letting you get a taste of everything they have to offer!

Hank's - Frose brings me in, the food makes me stay. Hank's has had a few growing pains as they've rolled out but I know they'll soon be a neighborhood favorite! Great happy hour, delicious food, extensive drink menu, and perfectly crafted cocktails. Plus the decor is clean and bright with a lovely patio. A definite win!



BIG thank you to some of my food blogger friends for providing pictures!

Do you live in the Highland area? What is your favorite local restaurant?

Wednesday, June 13, 2018

Summer is Here and So Is Prickly Pear BEER Slush!

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THIS IS NOT A DRILL--Shiner Prickly Pear is BACK! But only in the Texas Heatwave packs. So make sure you scoop them up before they're gone! I also think this recipe would be ah-maze-ing with the Peach beer in that pack :)

Summer creeps up on you in Texas--at least, when you're a Northerner who still can't wrap her head around the fact that there's no snow as the dividing point between COLD and HOT. The winter is so mild, that the temperatures inch upwards and then before you know it, BAM. You're hitting the pool with a cold beverage and trying not to sweat your life away.


Now that Shiner's Ruby Redbird--my favorite beer, hands-down--is year-round, Shiner had to come up with a suitable summer offering. And their Prickly Pear is not to be missed! Light, fruity, but only slightly sweet, it's a great summer sipping beer.

Nope, this is not a sponsored post. I just really love Shiner Prickly Pear and thought it'd lend itself well to a slush!

This is the first recipe I've made with my new Ninja Blender, which I got as a sort-of birthday gift for my husband since his new obsession is protein shakes and our immersion blender just wasn't cutting it. and I think it was a great christening for this amazing machine!


Prickly Pear Slush
  • 2 bottles Shiner Prickly Pear
  • 1/2 cup Prickly Pear soda -- I used Central Market's version, but if you can't find this any light, cirtusy soda will do
  • 1/8 cup triple sec
  • 1/8 cup lemon vodka
  • Enough ice to fill your blender 2/3 full
-Scoop ice into your blender, enough to fill it about 2/3 full. Pour in the rest of the ingredients, and blend on high power until pulverized. If you can, do not have the top on tightly, and allow a little air to come out so the pressure doesn't build up and explode.

-Pour into glasses and garnish with a lime. Extra points if you have cute boot glasses or faux solo cups!

Thursday, May 24, 2018

Potato Chips and Memories of a Fun Visit

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This is an old post from my old blog, reposted for the recipe, so understand it's a few years old!

I love when people come to visit, because it means that I get to do all the touristy stuff that I secretly love but can't admit to if I'm trying to become a "real" Austinite. Over the weekend my mom and my fiancé's mom made their first trek down to Austin since we moved here in November. It was really an amazing weekend and I am so happy I was able to show the moms around my beautiful new city!

We packed so many things into five days, it was nearly exhausting.


First up, we went to Chuy's for lunch as soon as the moms landed. It's still our favorite Tex Mex place in the city (again, we're new! I know there are better!) and the moms enjoyed trying the THREE dips Cory and I always get when we're there. It was too early for margaritas, but just the right time for enchiladas.


The next day I took the moms on a shopping day to The Domain and South Congress. We saw the bats emerge from the South Congress Bridge at sunset, then ate dinner at one of my favorite food trucks--Ms P's!


Since the "i love you so much" wall was on Cory and my Christmas card this year, we also had to make a stop here. I love you, mom!


My mom took a picture in front of every. single. cactus. This one was from Saturday, when we went to San Antonio to see the Alamo. The San Antonio day was fun because I hadn't visited that city yet. We also explored historic Gruene.


Another tourist spot I'd never been to: The Greetings From Austin wall! We braved getting hit in oncoming traffic to take a million and a half pictures here.


On the last day, I took my mom to The Oasis to see the view. I'd never been here because people had warned me the food was not so good. The view though, was incredible! I'd love to come back here for a drink sometime. My mom is terrified of heights, so she just took a picture of me here.


Finally, I took my mom to one of my new favorite places: The Driftwood winery. I LOVE this place. Gorgeous view, amazing wine, and we even made some new friends here--a family from Europe who was visiting because their son is moving here. Very cool! Dinner was at Salt Lick, because this is another place I love bringing people.

Anyways, none of this has anything to do with Potato Chips, I just felt like sharing some pictures.

I loved my mom's visit, and seeing Cory's mom, and we had one of the most fun weekends I've had in Austin in a long time! I miss them so much already and hope they can visit again soon.

And now, for the chips.


DID YOU KNOW IT'S WICKED EASY TO MAKE POTATO CHIPS? Mind-blowingly easy.
Seriously, this recipe is kind of a joke because it's really THAT easy. And delicious. And you'll wonder why you bother dropping $4 on a bag of chips when potatoes are like, 50 cents.

Homemade Potato Chips
  • 2-3 large potatoes--I used golden potatoes
  • Enough oil to cover 1 inch in a large frying pan
  • Seasonings
Equipment:
  • Mandolin or killer knife skillz
  • Frying pan
  • Slotted spoon
  • Drying rack
 -Heat your oil to about 375 degrees. If you don't have a thermometer, pay attention to how the potato sizzles when dropped in. Sizzling = good.

 -Use a mandolin to slice the potatoes as thin as you're able. Thinner = crispier. Drop them in batches into the hot oil.

-Watch the potatoes. Once they begin to curl and look brown around the edges, remove with a slotted spoon.

-Move to drying rack and sprinkle with desired seasonings--I did plain salt, salt and pepper, and parsley and parm--and let dry for ten minutes. Store in an airtight bag.


Saturday, May 5, 2018

A "Texan 75" for #Brunchweek #sponsored

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 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!



It's the last day of Brunch Week! Tomorrow, Sunday, is the most brunchiest day of all. So make sure you enter our giveaway to make your next brunch the best it can be! Thanks to all our sponsors and the hosts for making it such a great event!


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Sparkling Strawberry Ice Tea from Daily Dish Recipes
Texan 75 from Forking Up
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
Kale Salad with Apples, Carrots, Cheese and Peppers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee
Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Carrot Cake Cinnamon Rolls with Vanilla Cream Cheese Frosting from Love and Confections
Cheddar Sun-Dried Tomato Scones from Tara's Multicultural Table
Cinnamon Toast Crunch Crepes from 4 Sons 'R' Us
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor's Adventures
Morning Glory Doughnuts with Coconut Glaze from The Chef Next Door
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Herbed Asparagus Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Spinach and Sun-Dried Tomatoes from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cups from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Raspberry Lime Parfaits from Eat Move Make



Texan 75
  • 2 oz Champagne, 
  • 1/2 oz blood orange juice, 
  • 1 oz tequila, 
  • 2 Dashes Simple syrup (one part Dixie Crystals sugar to 1 part water)

-Pour all ingredients into a glass and stir gently. Serve!


This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.

Thursday, May 3, 2018

Sweet Potato Avocado Toast for #Brunchweek #sponsored

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 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!



Yes, I am a millennial. No, I do not own a house. Yes, I like avocado toast. No, I don't think my love of avocado toast has anything to do with whether or not I own a house at this point in time.

Cool? Cool.

I also keep pretending I'm going to lose weight someday, and swapping out plain ol' carby toast for nutrient-dense sweet potato helps me keep that denial going.

At least it's tasty, right?

Anyway, it's a great snack as well as breakfast, full of good fats and tasty toppings. I put my own suggestions in the recipe, but honestly you can top it with whatever you want! What do you like on your toast? Let me know in the comments!



Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blackberry Ginger Mint Julep from The Crumby Kitchen
Peppermint Mocha Coffee Syrup from Hezzi-D's Books and Cooks
Strawberry Bellini from Caroline's Cooking

BrunchWeek Appetizers:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Egg & Veggie Casserole from The Chef Next Door
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen's Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
Chocolate Caramel Muffins from The PinterTest Kitchen
French Toast Sticks from The Barbee Housewife
Khachapuri (Georgian Cheese Bread with Eggs) from A Kitchen Hoor's Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara's Multicultural Kitchen

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Champagne Mimosa Layer Cake from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker


Sweet Potato Avocado Toast

  • 1 sweet potato, sliced into 1/2" thick slices
  • 1/2 cup prepared guacamole
  • 1/4 cup Cabot Cheddar Cheese, grated
  • 1 tsp red pepper flakes
  • 3 tbsp hot sauce of choice
  • 1 tbsp butter, melted

-Pre-heat oven to 400 degrees F.

-Brush both sides of your sweet potato slices with melted butter. Place on baking sheet and bake for 20 minutes, flipping halfway through, until slices begin to brown and are fork-tender.*

-Top with avocado, pepper, cheese, and hot sauce.

*Alternatively, you can toast in a toaster oven but add the butter after so it does not burn.


Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Tuesday, May 1, 2018

#Brunchweek Day 2 - Savory French Toast with Asparagus

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor's Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway -- Check out my first post of the week for details!


As soon as I knew we were getting Michigan Asparagus and Cento roasted red peppers, I knew I had to make a play on one of my favorite dinners growing up--asparagus on toast. I decided to kick it up a notch and make it a savory French toast. Especially since Eggland's Best was also a sponsor!




Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Cheesy Asparagus Egg Frittata from 4 Sons 'R' Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara's Multicultural Table
Asparagus Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n' Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline's Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor's Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Savory French Toast

  • 4 slices brioche bread (or other thickly sliced bread of choice)
  • 2 eggs, whisked
  • 1 tsp fresh grated garlic
  • 1 tsp chives
  • 1 tsp onion powder
  • salt and pepper

Toppings:

  • Hollandaise Sauce (I use this recipe but honestly the mix is fine!)
  • Grilled Asparagus
  • Cento Roasted Red Peppers

-In a wide bowl, mix together the eggs, garlic, chives, onion powder, and salt and pepper. Dip the brioche slices in the mix and let the egg absorb into the bread.

-Heat a skillet over medium heat and butter generously. Cook the bread in the skillet until it's browned on each side.

(Since you're cooking two savory items at the same time, I actually cooked the asparagus alongside the French toast.)

-Top with veggies and hollindais and serve!



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