Month: February 2016

Salted Almond Butter Chocolate Chip Cookies

It’s almost like the Internet willed me to make these salted almond butter chocolate chip cookies. I saw Cindy’s post about them ages ago, then I stumbled upon them again when I was hemming and hawing over what cookies to make for last year’s Cookie Week. They were a serious contender: I even went so far as to buy the almond butter, but it’s sat on my pantry shelf since Christmas, neglected and sad. Then Christina posted about them last week, and I was done. Salted almond butter chocolate chip cookies were happening, and they were happening immediately.

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Roasted Garlic No-Knead Bread

Ahhh carbs. You will forever be my weakness. How anyone can turn down creamy pasta, warm bread, or crunchy potatoes is beyond me. The idea of being on a low-carb/no-carb diet gives me the shakes. So I eat another piece of bread and everything is right with the world. This roasted garlic no-knead bread is everything I want from my carbs. It’s easy to throw together (it has maybe 5 minutes of hands-on time, even less if you have roasted garlic on hand) and bakes up fairly quickly. Plus the flavors are spot on. I’ve been dreaming about stirring sweet and caramelly roasted garlic into bread, and the results are heavenly.

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Cauliflower Soup With Garlic Parmesan Toasts

The fact that I love soup has been pretty well documented around here. Plus, I am completely cauliflower obsessed. Like, I can’t get enough, always have it in my fridge, could eat a head of cauliflower and call it a meal, kind of obsessed. So it should come as no surprise that I absolutely adore this soup. I’d heard of cauliflower soup before, but I’d never even tasted any, let alone made it myself. So when I had a head of cauliflower that needed to be used up and no plans for lunch, I decided to pull the trigger on this recipe. Good lord, I cannot believe I waited so long. The soup is super easy to make and SO incredibly flavorful.

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Blood Orange Pound Cake

You guys. I mentioned last week how I was in Indianapolis working on the set of Ben’s latest film. Well, we wrapped late Friday night, and it’s taken me this long to really process everything that happened. In a good way! I could not be more proud of what our team accomplished. I was in charge of food (I may or may not have made 24 dozen cookies for the week…) and social media, but what I did was nothing compared to the rest of our crew. Shooting SARGE was a huge undertaking. The production had so many moving parts, and seeing our unbelievably talented team come together to make Ben’s dream a reality was so, so special. This project has been part of my life for almost 2 years, so to see it finally come to fruition was incredibly emotional. It will still be several months before we have a finished film to submit to festivals, but it’s going to be worth the wait. Oh, and I definitely cried during Ben’s wrap speech to the team. #noshame

So please forgive me that I didn’t get this blood orange pound cake to you sooner. You need it in your life before blood oranges disappear again. It’s ridiculously moist and so delicious, plus the color is spot-on for this weekend’s holiday. Who doesn’t love pink cake?!

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Crunchy Lemon and Garlic Shrimp

These crunchy lemon and garlic shrimp are so good, you guys. They don’t photograph suuuper well, but most truly delicious foods don’t. The best part is how incredibly easy this dish is to throw together. It’s one of my go-to meals when I seriously can’t stand the idea of putting any thought into what I want to make for dinner. And it’s FAST. You can go from frozen shrimp to having this on the table in just about 30 minutes. It takes literally zero forethought on your part–just thaw the shrimp under cool running water while you prep the breadcrumbs, toss them in lemon juice and garlic, top, and bake. I usually serve mine with some rice, but you could use your grain of choice.

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