Lemon-Ricotta Muffins with Strawberries

We all have our reasons for looking forward to the weekend.  Some just want to sleep in, some can't wait to party, and some are pumped for sporting events.  Me--I can't wait to sleep past sunrise, make a real breakfast, and enjoy an extra cup of coffee instead of slurping it down while I do my hair and makeup.

Throughout the week, I dream about my weekend breakfast.  Some weekends I want a savory egg-based dish and sometimes I'm after something sweeter.  With spring in full swing, I was craving something slightly sweet, but with bright flavors.  These muffins were exactly what I was after!  

The original recipe calls for more sugar, but I tend to like things less sweet than most recipes make, so I decreased it.  It also called for cherries, but I wanted to use the new crop of bright red strawberries.  To tell you the truth, I think this would be a great base recipe for just about any combination of citrus juice and fresh berries.  Perfect for a relaxed weekend breakfast no matter the season!

Lemon-Ricotta Muffins with Strawberries

adapted from Joy of Baking

originally from Mollie Katzen, Mollie Katzen's Sunlight Cafe

Ingredients:

1 c. ricotta cheese

2 large eggs

1 c. buttermilk

1 TBSP vanilla extract

1 TBSP lemon juice

4 TBSP unsalted butter, melted and cooled

2 c. all-purpose flour

1/2 c.granulated sugar

1 1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

1 TBSP lemon zest

1 1/2 c. strawberries, chopped

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Place rack in the middle of the oven.  Line 12 muffin pans with paper liners or spray with non-stick baking spray.

2.  In a medium-sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. 

3.  Add the buttermilk, vanilla extract, lemon juice, and cooled melted butter, mixing well. Set aside.

4.  In another large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. 

5.  Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chopped strawberries. Do not over mix this mixture or the muffins will be tough when baked.  

6.  Divide the batter amongst the 12 muffin cups.  Place in the oven and bake 20-22 minutes or until a toothpick inserted in the center of a muffin comes out clean.  Remove from oven and place on a wire rack to cool.

two years ago: banana cake with chocolate-peanut butter frosting

three years ago: chicken and wild rice soup and my favorite blueberry muffins

I've submitted these muffins to Sweet as Sugar Cookies' Sweets for a Saturday party.  Click the button below to see what the other participants shared!


 

Meatless Monday--Roasted Tomato and Garlic Soup

Lucky for me, M likes good food just as much as I do.  Even luckier for me, we tend to think the same foods are good.  Like tomato soup, for example.  And grilled cheese.  These things are even better when they're together.  If you really want to hit the mark, the grilled cheese should be on nice, soft Jewish rye bread.

Lucky for both of us, this soup was delicious.  When I pulled the roasted tomatoes and garlic out of the oven and took one big whiff, I immediately called out, "Honey, come and smell this!"  He did.  And he was equally as intoxicated by the deep, sweet, warming aroma.  This aroma carried over into a deep, sweet, and warming soup.  Lucky for us...and lucky for you.

Roasted Tomato and Garlic Soup

adapted from Caviar and Codfish

originally from Gourmet

Ingredients:

4 lbs. tomatoes, halved lengthwise

10 garlic cloves, unpeeled
3 TBSP olive oil
1/2 tsp. salt, plus more to taste
1/2 tsp. black pepper, plus more to taste
1 medium onion, finely chopped
1/2 tsp. dried oregano
2 tsp. sugar
2 TBSP unsalted butter
3 c. vegetable broth
1/3 c. heavy cream or half and half

Directions:

1.  Put oven rack in middle position and preheat to 350 degrees Farenheit.

2.  Arrange tomatoes, cut sides up, in a single layer on a large, shallow baking pan.  Nestle garlic in between tomato halves.   Drizzle with oil and sprinkle with salt and pepper. Roast one hour, then cool in the pan on a rack.  When fully cooled, pull the garlic.

3.  Cook onion, oregano, and sugar in butter in a 6- to 8-quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about five minutes. 

4.  Add tomatoes, garlic, and broth and simmer, covered, 20 minutes.

5.  Purée soup with an immersion blender or in batches in a regular blender (use caution when blending hot liquids), then strain into cleaned pot, discarding solids. 

6.  Stir in cream.  Salt and pepper to taste, then simmer two minutes more.  Serves 6-8.

one year ago: lemon-parsley pork chops

three years ago:  chile-rubbed steak taco, avocado-lime salsa, and vegetarian ranch beans

Chicken Saute with Sugar Snaps and Asparagus

Guess what?  I'm married!  Are y'all tired of hearing about that yet?  I hope not because I'm sure I'll mention a few (hundred...thousand?) more times.  

Guess what else?  It's spring!  You know spring, right?  That time of year when temperatures increase and we all start craving lighter foods like tasty salads, fresh fruit, lemon, and delicious and sweet asparagus and peas?  Yep.  That spring.

Well, this recipe features three of spring's finest and freshest flavors..or at least its supposed to.  But I hit a little snag.  As it turns out, sugar snap peas are tough to find in Phoenix, even during peak season.  I searched high and low and couldn't even find frozen sugar snaps, let alone fresh.  I couldn't find French peas either, which would've been a perfect substitute.  So I used regular ol' green peas.  Not nearly as much fun as sugar snaps.  Even with the regular peas, I thought this was tasty.  I know sugar snaps would've really made it even better, so I'll be on the lookout for them.  I'll definitely be making this again!

Chicken Saute with Sugar Snaps and Asparagus

from Williams-Sonoma, Weeknight Fresh & Fast

Ingredients:

all-purpose flour for dredging

10 oz. chicken breasts or tenders

coarse kosher salt and freshly ground pepper, to taste

2 TBSP olive oil

1 bunch thin asparagus, about 1/2 lb., ends trimmed

1/2 lb. sugar snap peas, strings removed

1 c. low-sodium chicken broth

1 TBSP minced fresh thyme, plus more for garnish

1 TBSP minced fresh chives, plus more for garnish

2 TBSP fresh lemon juice

lemon zest strips for garnish 

Directions:

1.  Spread flour on a plate. Cut the chicken into one-inch pieces. Season with salt and pepper, then dredge in the flour.

2.  In a large nonstick fry pan over medium-high heat, warm one TBSP of the olive oil. Add the chicken and sauté until just cooked through, about five minutes. Transfer to a plate.

3.  Add the remaining olive oil to the pan and reduce the heat to medium. Add the asparagus and sauté one minute. Add the sugar snap peas and increase the heat to medium-high. Season the vegetables with salt and pepper and sauté one minute more. 

4.  Add the broth and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Cover the pan and boil until the vegetables are almost crisp-tender, about three minutes.

5.  Return the chicken to the pan. Add one TBSP thyme, one TBSP chives, and lemon juice. Simmer uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about two minutes. Adjust the seasonings with salt and pepper.

6.  Divide the chicken and vegetables between two warmed plates.  Garnish with thyme, chives and lemon zest strips. Serve immediately. 

one year ago: couscous with dried cranberries and pine nuts

two years ago: My most favorite scones, juicy strawberry scones.

three years ago: Meyer lemon ice cream

31 While 31...An Amended List

On my 30th birthday, I made a list of 30 things I wanted to make and blog while I was 30.  Then life got in the way.  Majorly.  Not that it was all bad.  I mean, I had some serious drama and challenges, but I also got engaged and spent a big part of my 30th year planning my dream wedding to the love of my life.  (Pictures as soon as I have them, I promise!)  In light of that, I decided to amend my 30 While 30 List to become a list of 31 While 31.  

I knew I wanted to choose the new item on my Hawaiian honeymoon.  I wasn't sure what it would be, but M and I were on the hunt from the moment we took our first bite in Kaua'i.  Let me tell you, readers, it didn't take long.  In fact, we found the 31st dish during dinner the first night of our honeymoon.

There we are.  What you see behind us is the view from our table.  M had made reservations for the most romantic table at Hukilau Lanai overlooking the ocean.  (I love him!)  Before our meal, we had an appetizer of lobster and local goat cheese wontons.  They were delicious.  But the amazing awesomeness was yet to come.  Enter the coconut curry lobster bisque.  Oh goodness.  Words can't even describe how incredible it was.  Creamy, spicy, and smooth, it was perfection by the spoonful.  It took M and I all of one bite to know this recipe was the one.

So, here it is.  My amended list.  31 While 31 I'm calling it.  I hope you'll enjoy.

31 Things to Make While I'm 31

printer-friendly list

1. oatmeal raisin cookies
2. whole wheat bread
3. pita bread
4. homemade pasta
5. tabbouleh
6. chocolate mousse (white chocolate mousse with strawberries)
7. Southern buttermilk biscuits
8. challah
9. English muffins
10. sugar cookies with royal icing (chocolate peppermint cookies with royal icing)
11. (pumpkin) créme brulée
12. salsa verde
13. flank steak
14. soft pretzels
15. berry pie (bumbleberry pie)
16. lasagna
17. mint chocolate chip ice cream
18. gelato (raspberry)
19. pizza dough
20. coconut cream pie
21. carnitas
22. Swedish meatballs
23. pad thai
24. peach cobbler
25. tiramisu (sweet tea tiramisu)
26. ebelskivers
27. focaccia
28. souffle
29. chocolate budino tart
30. eclairs

31.  coconut curry lobster bisque

Scallops with Tropical Salsa

I can't believe I've been married for a week.  Hooray!  I can't believe my week in Kauai is coming to a close.  Boo.  Luckily, I'll be abl to bring back the flavors of Hawaii with simple and very tasty meals like this one.  

To be honest, I was a little nervous to tackle this one simply because I've never handled scallops before.  I know they become extremely rubbery and quite inedible when overcooked and I didn't want to ruin the centerpiece of the dish.  Not to worry, readers.  The scallops were so unbelievably easy to work with.  If you can cook a piece of fish, you can cook these!  And you should cook these.  They were unbelievable.  Light, fresh, full of flavor, and on the table in about ten minutes.  It looks like I'll be able to bring back honeymoon memories for my husband (still love saying that!) and I even on busy weeknights.

Scallops with Tropical Salsa

from www.williams-sonoma.com

Ingredients:

1/2 c. diced pineapple

1/2 c. diced mango

1/2 c. diced cucumber

1/2 c. diced red bell pepper

3 TBSP chopped fresh cilantro

4 tsp. fresh lime juice

1 jalapeño chili, seeded and minced

salt and freshly ground pepper, to taste

16 sea scallops, about 1 lb. total 

Directions:

1.  In a bowl, combine the pineapple, mango, cucumber, bell pepper, cilantro, lime juice and chili. Toss well to form a salsa. Season with salt and pepper. Set aside. (This step can be done the morning of or night before.)

2.  Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan and sear, turning once, until golden brown on both sides and opaque throughout, about two minutes on each side. Transfer the scallops to a warmed plate. Keep warm while cooking the remaining scallops in the same way.

3.  Divide the scallops among warmed individual plates. Spoon the salsa over the tops, dividing it evenly. Serve immediately.  Serves 4.

Mango Rum Sorbet

It's no secret that I'm a total chocoholic.  It's rare that I find a chocolate-free dessert I'm wild about.  It's happened, like it did with this bumbleberry pie, but it's rare.  But this mango rum sorbet did the trick.  It's got a delicious fresh flavor and a perfect balance of fruity mango and smooth rum.  The first time I made it, I felt instantly transported to an island paradise.  I hope you get the same feeling.   Click here for the recipe.

Chicken Hawaii

So this dish may or may not be the most authentic Hawaiian dish out there, but it sure did sound good.  And you know what?  It was!  It was so, so tasty!!

I made this for M, my mom, and my sister two night before the wedding.  My mom and sister had come over to help with last minute wedding preparations (thank you!) and I wanted to make sure they were well fed.  This meal sure did the trick, especially because each person can personalize it with the toppings they choose.  It was simple enough to throw together on a very busy evening and it smelled incredible from the get go.  If you're looking for a little pick me up in the middle of your dreary winter/early spring, look no further!

Chicken Hawaii

seen on and adapted from www.epicurious.com

originally from Gourmet, 1953

Ingredients:

4 boneless, skinless chicken breasts 

1 tsp. salt

2 TBSP vegetable oil

1 large onion, chopped (1 1/4 c.)

3 TBSP finely chopped peeled fresh ginger

1 TBSP finely chopped garlic (2 cloves)

2 (3-inch) cinnamon sticks

1 bay leaf

2-3 TBSP red curry paste

2 tsp. all-purpose flour

1 (13 1/2- to 15-oz) can unsweetened coconut milk (I used low fat)

Make the following accompaniments available for your guests: rice, toasted coconut, 1/2-inch cubes fresh pineapple, lime wedges, chopped toasted macadamia nuts, chopped fresh cilantro 

Directions:

1.  Pat chicken dry and sprinkle with 1/2 teaspoon salt.

2.  Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown chicken, four to five minutes per side.  Transfer to a plate as cooked, reserving fat in pot.

3.  Add onion, ginger, garlic, cinnamon sticks, and bay leaf to fat in pot and cook, stirring occasionally, until onion is browned, about 5 minutes. (You may need to add a touch more oil.)  Add curry powder and flour and cook over moderately high heat, stirring, one minute. Stir in coconut milk and remaining 1/2 teaspoon salt and bring to a boil, stirring and scraping up any brown bits from bottom of pot. 

4.  Return chicken and any juices accumulated on plate to pot, then reduce heat and simmer, covered, stirring occasionally, until chicken is cooked through, about 15 minutes. 

5.  Discard cinnamon sticks and bay leaf. Season with salt, then transfer to a shallow serving dish.

6.  Serve chicken over rice and allow guests to top as desired.

Roasted Pork Loin with Tropical Fruits

Oh my goodness was this dish delicious!  I chose it because its from the Princeville Hotel right on Kauai and because much of the work is done the night before you plan to serve it.  The ingredient list may seem like an odd combination, but I promise you, all those ingredients come together to form the most melt-in-your-mouth mixture of fruit and spices.  Each flavor comes out on its own, but none of them overpower the other.  M and I both loved this dish and agree it got us even more ready for Kauai than we already were!

When shopping for this recipe, try to find Hawaiian papaya, which is smaller, sweeter, and more tender than Mexican papaya.  Look for one with a yellowish, or even better, orange skin.   

Roasted Pork Loin with Tropical Fruits

seen on www.epicurious.com

originally from Bon Appetit, August 1995

Ingredients:

4 c. dry Sherry

1 cinnamon stick, broken in half

2 TBSP fresh lemon juice

1 1/2 tsp. lemon zest

1/2 c. chopped pitted prunes

1/2 c. chopped dried apricots

12 whole black peppercorns

6 whole cloves

1 (3 1/2-lb.) boneless pork loin, trimmed

1 medium onion, finely chopped

1/3 c. chopped peeled pitted mango

1/3 c. chopped peeled Hawaiian papaya

1 TBSP golden brown sugar

1 TBSP vegetable oil

Directions:

1.  Combine two cups Sherry, cinnamon stick, lemon juice and peel in medium saucepan over medium-high heat. Simmer two minutes. Add prunes and apricots. Simmer until fruits are tender and mixture thickens slightly, about 20 minutes.

2.  Combine 2 cups Sherry, peppercorns and cloves in small saucepan over medium heat. Simmer 2 minutes. Remove from heat; cool marinade to room temperature. 

3.  Using sharp knife, make lengthwise cut down center of pork, cutting 3/4 of the way through. Open like a book. Sprinkle cut side with some of onion. Close pork. Place in 13x9x2-inch glass baking dish. Sprinkle with remaining onion. Pour marinade over. Cover pork and fruit separately; chill overnight.

4.  Preheat oven to 375 degrees Farenheit. 

5.  Drain any liquid from fruit mixture; reserve liquid, discarding cinnamon stick. Stir mango, papaya and sugar into fruit mixture. 

6.  Discard pork marinade; pat pork dry. Open pork like a book. Season inside with salt and pepper. Spoon 2/3 cup fruit mixture down center of pork; reserve remaining fruit mixture. Fold pork over, enclosing filling. Tie pork in several places with kitchen string to keep filling in place. Season with salt and pepper.

7.  Heat oil in heavy large Dutch oven over medium-high heat. Add pork and cook until brown, about five minutes per side. 

8.  Transfer to large roasting pan. Roast until thermometer inserted into center of pork registers 160°F., about 1 hour 15 minutes. Place pork on platter; reserve pan juices. Tent pork with foil and let stand 20 minutes.

9.  Mix reserved liquid from fruit, remaining fruit and reserved pan juices in heavy small saucepan. Bring to simmer. Slice pork; serve with fruit sauce.

Meatless Monday--Tropical Granola

Right now, readers, I'm in Hawaii!  With my husband!!  Hooray for Hawaii with husbands!!!

And just for you, readers, I'm bringing a little aloha spirit your way.  You see, I didn't think it was entirely fair for me to enjoying paradise without sharing just a little.  That's why I'll be posting tropical and Hawaiian-inspired recipes all week long.  Some of them, like this tropical granola, will be repeats.  Some will be new.  All with be delicious.  I promise.  And that's a promise you can trust.  I've had some practice making important promises this week, you know :-) 

Click here to get the recipe for this delicious tropical granola and come back every day this week for a new recipe featuring the flavors of Hawaii and the tropics!

TODAY!

It's here.  It's here!  Today is finally here!  I can't believe it, readers.  The day I've been dreaming of and waiting for my whole life is TODAY!  Finally.  FINALLY!  I'm going to be Mrs. M today!

I'll be certain to tell you more about the wedding and share pictures when I have them.  For now, I'll leave you this lovely picture and promise to post about the recipes for all these treats.  That's right.  No tiered bakery cake for our wedding.  I wanted to share my passion for baking with those closest to me, so I made every. single. dessert that will be served at the wedding!

Before I depart for the BIG DAY I just want to say, one more time, how genuinely thankful I am for all the thoughts, prayers, and well wishes you have all sent my way throughout my time with M.  I truly appreciate every last comment.  I have the best readers.  Really, I mean it.

Jalapeno-Baked Fish with Tomatoes and Potatoes

Oh, Rick Bayless.  Once again, you've come up with an absolutely perfect recipe.  A recipe so tasty, I kind of wanted to eat it again for lunch the next day.  And dinner.  A recipe so tasty, I was very, very sad I halved it and didn't get any leftovers.

And, Mr. Bayless, you made this meal so easy and so healthy.  With little more effort than slicing potatoes and processing tomatoes, peppers, and cilantro, the meal was ready to put in the oven.  Lean fish, vegetables, herbs, potatoes, and just a touch of oil--perfection.

Jalapeno-Baked Fish with Tomatoes and Potatoes

seen on The Way the Cookie Crumbles

originally from Rick Bayless, Mexican Everyday

Ingredients:

4 medium (1 lb. ) red-skin boiling or Yukon Gold potatoes, sliced 1/8-in. thick
1 TBSP vegetable or olive oil
salt, to taste
1 (15-oz.) can diced tomatoes in juice
1 large garlic clove, peeled and cut in half
1/3 c. (loosely packed) coarsely chopped cilantro, plus extra for garnish
 1/4 c. sliced canned pickled jalapenos
1 TBSP jalapeno pickling juice
4 skinless white fish fillets (1 1/4 lb. total), preferably one-in. thick

1 avocado, sliced for garnish

Directions:

1.  Preheat oven to 400 degrees Farenheit. 

2.  Scoop the sliced potatoes into a microwaveable 8×8-inch baking dish. Drizzle with oil and sprinkle with 1/2 tsp. salt. Toss to coat, then spread the potatoes in an even layer. Cover with plastic wrap and poke a couple of holes in the top. Microwave on high until the potatoes are nearly tender, about four-five minutes.

3. Meanwhile, in a food processor or blender, combine the tomatoes with their juice, garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.

4. Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.

5.. Slide the baking dish into the oven. Bake for 20 minutes, until the fish flakes when pressed firmly.

6.. Scoop a portion of the fish-potato-sauce onto each dinner plate, sprinkle with cilantro and garnish with avocado.  Serve immediately.

one year ago: Breakfast quinoa, a versatile favorite at our house.

two years ago: slow cooker pulled pork and classic cole slaw

three years ago: roasted salmon with shallot-grapefruit sauce

Meatless Monday--Quinoa with Edamame

Meatless Mondays are back!  Hooray!  When I first decided to do meatless Mondays, I had so many ideas to fill the days.  I got derailed with the events of the past weeks, but I'm now back on track.  Thank goodness!  It feels really good to be back on track the week I'm getting married!  Can you believe it?!?  I certainly can't.  I can't believe this time next week I'll be Mrs. M.  What a great feeling.

The coming week is certain to be one of the busiest of my life, so I want to make sure I feel my best and have plenty of energy.  Protein-packed foods like this quinoa with edamame will certainly do the trick.  I love quinoa and this variation is no different.  The flavors are bright and fresh and the leftovers are great with a little extra drizzle of oil and some feta sprinkled on top.  

Quinoa with Edamame

adapted from Eating Well

Ingredients:

1 c. quinoa

2 c. vegetable broth

2 c. frozen shelled edamame, thawed (10 oz.)

zest of one lemon

2 TBSP lemon juice

2 TBSP extra-virgin olive oil

2 TBSP chopped fresh tarragon or 2 tsp. dried

1/2 tsp. salt

1/2 tsp. freshly-ground black pepper

1 red bell pepper, seeded and chopped

1/4 c. toasteded walnuts, chopped

1/4 c. feta cheese, crumbled

Directions:

1.  Toast quinoa in a dry skillet over medium heat, stirring often, for five minutes.  Transfer to a fine sieve and rinse thoroughly.

2.  Meanwhile, bring broth to a boil in a medium saucepan over high heat. 

3.  When broth is boiling, add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for eight minutes. 

4.  Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, seven to eight minutes longer. Drain any remaining water, if necessary.

5.  Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. 

6.  Add peppers to the quinoa mixture. Toss to combine.  Top with walnuts and feta and serve.  Serves four to six as a side.

one year ago: Another great vegetarian option, velvety potato and cilantro soup.

two years ago: cranberry-ginger scones

three years ago: shrimp fra diavolo

Crispy Mustard-Walnut Chicken

So M is finally back in shape.  He's kicked the pneumonia and he's on the mend.  Like any good fiancee, wife, mom, or partner would, I've been taking extra care to make meals I know he'll like.  As soon as I laid eyes on this one, I knew it was a winner.  It has so many of his favorite things.  Plus, it was a cinch to whip up on a busy weeknight just days away from our wedding.  Thank goodness!

Crispy Mustard-Walnut Chicken

adapted from Williams-Sonoma, Weeknight Fresh and Fast

Ingredients:

4 skinless, boneless chicken breast halves

2 egg whites

2 TBSP Dijon mustard

1/2 c. Panko

1/3 c. walnuts, chopped

1 small shallot, minced

2 cloves garlic, minced

zest of one lemon

1/2 tsp. dry mustard

1/4 tsp. cayenne pepper

2 TBSP olive oil

salt and pepper, to taste

Directions:

1.  Position a rack in the lower third of the oven and preheat to 400 degrees Farenheit.

2.  In a shallow bowl, whisk the egg white and Dijon mustard until well blended.

3.  In a pie pan, combine panko, walnuts, shallot, garlic, lemon zest, dry mustard, and cayenne pepper.  Mix well to blend.

4.  Warm the oil in a large ovenproof non-stick pan.

5.  Coat the chicken with the egg mixture, then dip into the panko mixture and coat thoroughly.

6.  Place the chicken in the pan and cook until golden brown on the first side, about two minutes.  Turn the chicken, then place the pan in the oven and bake until the chicken is springy to the touch, eight to ten minutes.  Serves four.

one year ago: coffee ice cream

two years ago: cinnamon buttermilk muffins and some of my favorite cupcakes, almond-scented with raspberry filling and cream cheese frosting

three years ago: raspberry-balsamic chicken and Ellie Krieger's pumpkin pie muffins

My Virtual Bridal Shower

Three plus years ago, when I started this little blog, my intention was just to have a new hobby and a place to keep track of my growth as a cook and baker.  It's now so, so much more.  You see, my dear readers, I never anticipated making so many friends with so many wonderful people.  People who know what my mom has taught me from a very young age--that food is love.  Food brings people together.  It gives people a reason to celebrate and share a little piece of themselves with those they care about. 

Shortly after my engagement, Amy, the warm and welcoming hostess of Sing for Your Supper e-mailed me to ask if she could possibly throw a virtual bridal shower for me.  I was so overjoyed.  I'm not ashamed to admit I actually teared up a little bit.  The thought of someone I've never actually met in real life (we need to fix that, girl!) offering to throw me a shower was just so darn sweet.  I accepted and have been anticipating it ever since.   So now, just nine days before I become Mrs. M, I get to share this post, which shows just how thoughtful, giving, and generally incredible all my blogging friends are.  Amy has a roundup on her blog as well, so be sure to click here to check it out!

Courtney of Cook Like a Champion starts the shower off right with these gorgeous, feminine peach and strawberry bellinis.  They're perfect for a shower or any girly gathering because they're simple to make and can be adapted to use any of your favorite fruits.  Cheers!

Karen keeps the party going with these champagne cocktails.  They're bubbly and pretty, just the way a girly drink should be!  To get the recipe, head on over to her blog Loves To Eat.

Cara of Cara's Cravings keeps the feminine theme going with this fantastic spiced beet soup.  I love beets, so this soup with its vibrant color, Asian spices, and super cute garnish are right up my alley! 

Shawnda, the uber talented hostess of Confections of a Foodie Bride knows what I like, as well.  I love purses, so how could I possibly say no to phyllo purses filled with oozy with goat cheese and crispy pancetta filling?

Bridget, the master of comparison posts and author of The Way The Cookie Crumbles, brought another sure winner.  These shrimp canapes are little toasts topped with salted butter, shrimp, dill, and mayonnaise.  Simple but delicious, and so perfect for a bridal shower.  Thanks Bridget!

Nikki, the creative force behind Pennies on a Platter, combined veggies with sandwiches with these savory Dijon ham and asparagus roll-ups.  In just a few steps, she created this elegant appetizer, which would also make for a great lunch or a light dinner. 

Despite the name of her blog Peace, Love, and French Fries, Lindsay brought this healthy salad, which she calls the Indulge Salad.  It's a copycat of one of her restaurant favorites and strikes the perfect balance of flavors--a little creaminess from the goat cheese and avocado, and a nice crunch from the pistachios, all topped with an easy homemade Italian dressing. It feels indulgent, but we get to save our calories for dessert!

Branny, as we all call her, hosts Branny Boils Over.  Much like Cara, she is always sharing healthy and flavorful recipes.  I learn so much from her blog and I'm sure you will, too.  Branny contributed this yummy-looking pizza to my shower.  As if pizza couldn't get any better, this one has a pink crust! 

Josie hosts Pink Parsley, a decidedly Southern blog.  Being from Oklahoma, I love my Southern food and I just love her recipes.  She brought these incredible cinnamon crescents, which are made from yeasted dough, coated in cinnamon sugar, and stuffed with golden raisins.  She says the flavor is similar to that of churros.  Who wouldn't love that?

Amy, aka The Nifty Foodie, couldn't have possibly known how perfect these treats are when she made them.  First off, I love s'mores...always have, always will.  But when you make those s'mores with homemade graham crackers, homemade mixed berry marshmallows, and nutella...heaven!

I talked about how much M loves lemon desserts, so I think I'll just keep these gems away from him.  Jen, the Beantown Baker, made lemon meringue cupcakes filled with homemade lemon curd and toasted marshmallow meringue frosting.  Oh yum!

Amy, our hostess with the mostest, made a dessert that is not only eye-catching but sentimental, as well.  Her peach bellini cupcakes are bound to hit the spot.  After all, who on Earth could resist moist champagne cake with peach schnapps and bits of diced peaches baked in, then topped with a peachy champagne buttercream frosting?  I certainly wouldn't be able to resist these or Courtney's bellini cocktails and neither would Stephanie, the sister I lost last year who loved everything peachy, especially bellinis.  Amy, thank you so much for hosting this shower for me and for making sure my sister was there...if only through peaches, champagne, and frosting.

Annie, of Annie's Eats, is the only blogging friend I've had the chance to meet in real life.  We were both on Kiawah Island, South Carolina at the same time one summer and knew we couldn't miss the chance to meet up.  (To see our meet up, click over to her blog!)  Of course, Annie is just as sweet in person as she comes across on her blog.  

Always the gracious hostess, she made favors for everyone.  And not just any favors...truffles!  Coconut, blackberry, lemon chiffon, and strawberry cheesecake, oh my!  Ever thoughtful, she even e-mailed me to ask about my wedding colors so she could make fillings using those colors and wrap the boxes up in ribbons to match!

Thank you so much for hosting this virtual event in my honor.  Your hard work and thoughtfulness have made me feel so special.  As if I couldn't be any more excited for the big day, this shower has really put it all over the top.  From the bottom of my heart, thank you, thank you, THANK YOU!