Recipes


eat well. bake from scratch. have another cupcake.

Recipes

Healthy Grab’n’Go Breakfasts and Snacks


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We’ve all been there. You’re running late, your hair is wet, and your clothes are a wrinkled mess. So, what do we all sacrifice to get out of the house on time? Breakfast. Then, before we know it, its 12 PM, we haven’t eaten and we are the mayor of grouch city.

The best way I’ve found to keep myself away from the last minute grab at the Cheez-It box (aside from actually keeping track of time) is to have a tastier/ healthier option ready to go. So, without further ado here are a couple of my favorite grab’n go breakfasts and snacks, perfect for those busy mornings or back-to-school lunches.

Ps. I have a bit of a sweet tooth if you’re wondering why the majority of these contain some sort of Cocoa powder.

  1. ‘Dude Approved’ Copy Cat Rx Bars: This ones a bit of a hodge podge. I’m not one for exact measurements so just know that this consistency should resemble that of one that can be rolled OR pressed into an 8×8 pan– I personally prefer the rolled option. Both are messy but the rolled version is a tad less of a mess.¬†
  • 1 C (ish) – Dates
  • 1/2-1 C – Egg White Protein
  • Handful of Raw almonds
  • Unsweetened coconut flakes
  • A spoonful of coconut oil
  • Splash of almond extract
  • Unsweetened cocoa powder

** My boyfriend, who never ever admits to enjoying anything labeled healthy, had more than one of these after claiming that they tasted like cherry cordial ice cream … I’ll take that as a win ūüėČ

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2.  Flourless Blackbean Avocado Brownies (Vegan and Gluten Free) 

I know what you’re thinking because I thought the same thing. “If you’re going to eat a brownie, just eat the brownie”. But when Shelby, from @move_gently, introduced me to these tasty treats, my hardened heart was melted.

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3.  Protein shake/ smoothie 

Having a sensitivity to whey, I stick to plant based proteins. One that I have come to know and love is¬†Garden of Life’s Raw Organic Protein¬†(the chocolate one of course). Emmy’s fav is¬†EAS chocolate protein powder.

  • Quick tip: I love to mix mine into a smoothie with spinach, frozen bananas, strawberries, and almond milk. Em likes her spinach/banana/peanut butter smoothies with protein powder and whole milk or almond milk.

4. Shelby’s Cafe Coffee

  • 1C brewed coffee
  • 1/4 cup milk
  • 1-2 tsp coconut oil
  • 1 tsp honey
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Curious where you can get the recipe for the pancakes? Follow the link to Shelby’s instagram, @Move_gently

Blend in a blender or Nutribullet. Pour into favorite mug and top with a sprinkle of cinnamon

5. Oatmeal Bake

Easy ingredients, easy baking, and delicious. Plain and simple.

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6 . Banana Oat Blender Pancakes

Gluten and dairy free for all you sensitive tummied people !

We’re all busy and we’re all hungry so … what are your favorite grab ‘n go recipes?

Recipes

Grandma Hutchinson’s Polish Pierogies


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We have a guest today! Emily Fagan of thiswifestyle.com was kind enough to share her Grandma Hutchinson’s Polish Pierogie recipe with us – We can’t wait to try it! Check out the recipe, as well as a little information about Emily, her blog and her Grandma below!

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Hello! My name is Emily Fagan and I am the writer of the blog This Wifestyle. I am so honored to be sharing a recipe today from my Grandma Hutchinson’s food splattered recipe book. Something I love about this blog is that stories and principles from our grandparents’ time are cherished and shared with the world! Today I am going to let you in on part of my family, and share one of my grandma’s recipes.

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Heritage is a part of every family. Where do we come from? What is our story? I remember being around 7 years old when my Grandma Hutchinson started sharing her heritage. She proudly told me that she was 100% Polish and that her family came to the United States in the early 1900s. Both her parents could speak Polish and it was a HUGE deal (and disappointment to my great grandparents) that she married a man who was NOT Polish. Nevertheless, she has made sure to pass down some parts of her heritage to my mother, and to me.

Pierogies has been a part of my life for as long as I can remember. Whenever we would visit my grandparents for a holiday, pierogies were always at the dining table. Over the years, I have been able to help my Grandma Hutchinson make pierogies and she would always talk about how this dish was a part of her upbringing as well. Her mother would also make pierogies on holidays to share with the family (pierogies are very labor intensive, so they are not the easiest dish to serve every night with dinner).

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According to the Culinary Arts Institute’s Adventures in Cooking series, Polish food is liked because it is hospitable. And although it has traces of German and Russian characteristics, it is something entirely of it’s own due to this hospitality.[1] The Polish people make a big deal of Christmas Eve and serve a huge feast on this day. It is customary that a seat is left empty at the table for any guests that may choose to arrive (even if none are expected). [2] Finally, Polish food is heavily influenced by natural resources in Poland. Smoked sausage is common due to the abundance of juniper wood, sour cream is a staple because of the successful dairy industry, and cabbage frequents the dinner table due to plentiful crops.[3]Growing up, I was not aware of all of this. I DID know that my Grandma Hutchinson loved making pierogies because of her Polish heritage and as a result, I developed a connection with pierogies and plan on sharing this part of my heritage with my own children one day. I believe we are entering into a time when families are losing sight of where they came from. I cling to my heritage because I think it’s important to know where I come from. I hope you enjoy my grandma’s recipe!

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Grandma Hutchinson’s Pierogi Recipe

Ingredients for Pierogi Dough

6oz of Cream Cheese

4 Cups of Flour

1 Cup of Water

Ingredients for Sweet Cheese Filling

1.5 Cups of Ricotta Cheese

1 Egg

3 Tablespoons Sugar

¬ľ Cup Raisins

¬Ĺ Teaspoon of Vanilla Extract

¬ľ Teaspoon Cinnamon

Directions

  • The first task you‚Äôre going to do is pour 4 cups of flour into a bowl (Kitchen Aid mixing bowl or regular bowl that you can use a hand mixer with).

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Slowly mix in the cream cheese and the egg. Mix together until the ingredients resemble a doughy consistency. Set aside.

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  • Next, add 3 cups of water to a cooking pot. Add in ¬ľ cups of raisins and bring to a boil. Boil for 10 minutes.
  • While waiting for the raisins to boil, add all of the other ingredients needed for the pierogi filling to a bowl and mix together. Once the raisins are done boiling, drain the water and add the raisins to the cheese mixture.

Set this mixture in the freezer for about ten minutes while you complete the next task.

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  • Take your pierogi dough and separate it into four sections. With each section, you are going to follow the steps below until you are out of dough.
  • Spread flour out onto the countertop and then add one section of dough. With a rolling pin, roll the dough out to a very thin layer ( like sugar cookie dough).
  • Using the top of the bowl, cut medium sized circles out of the dough. After your dough is cut into circles, pick up the excess dough and place it with your other piles.
  • Fill a large cooking pot up with water and add a little olive oil and salt. Set the burner to high and wait for a boil.
  • Take your pierogi filling out of the freezer and use a tablespoon to scoop some out and place in the middle of each dough circle.
  • Using some tap water, wet a brush or your fingers and coat the outside of the pierogi circles with a thin layer of water. This will create an adhesive to close up your pierogi. Fold one side over to the other and press down on the sides.
  • Once your first batch is done, add your pierogies to the boiling water. Let your pierogies boil for 10 minutes. Remove one at a time and set on a plate to dry. Repeat these steps until all of your pierogies are cooked.
  • After your pierogies have been boiled, you‚Äôre going to need to cook them on a skillet. Add butter and place your burner to medium heat.

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Add a few pierogies and flip them back and forth on the burner until they start to brown. Finally, use a sprinkle of sugar on top of your pierogi before you eat! I hope you enjoyed this family recipe! Check out my blog for more recipes, DIYs, and random millennial thoughts!

-Emily Fagan

thiswifestyle.com

[1] Culinary Arts Institute Adventures in Cooking series, 7

[2] Adventures in Cooking, 8

[3] Adventures in Cooking, 9

Recipes

The Quest for the Perfect Scone


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Being an Ohio State graduate, my friends are now scattered all over Ohio like confetti. Luckily, many are still in Columbus AND it serves as the perfect meeting spot for friends located in Cleveland.

One of my recent meeting spots was¬†Cambridge Tea House. I could write an entire post about how delicious their homemade scones were. Being a scone novice, I would have never imagined that I would enjoy something with a name such as ‘clotted cream’ but I did, and have been obsessed with scones ever since.

I went on a ‘pinning’ frenzy. Every scone recipe got posted to a board that may or may not ever come to fruition until, one day I decided to try¬†orange cream scones¬†from¬†A Latte Food. With a little finesse and some good luck, this first batch of scones came out absolutely delicious!

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Ingredients 

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1 TBSP orange zest
  • 1/2 cubed butter, cold
  • 1 large egg
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract

Glaze 

  • 3 TBSP butter melted
  • 1- 1 1/2 cup (s) powdered sugar
  • 1/2 tsp vanilla extract
  • 2 TBSP freshly squeezed orange juice
  • 1 tsp orange zest

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  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs (I used the paddle attachment of my KitchenAid mixer and it worked just fine )   
  3. In a small bowl, egg, sour cream, heavy cream, and vanilla extract. Mix with dry ingredients, until just combined.
  4. Turn the dough out onto a floured surface (I like to flour and roll dough out onto two pieces of floured wax paper to avoid sticking and messy counters) , and pat into a 1″ thick circle. Cut into 8 triangles.
  5. Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes/ until scones are golden brown.
  6. While the scones are cooling, mix together melted butter, powdered sugar (starting with 1 cup), vanilla extract, orange juice, and orange zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. ( I had to do this one a little on the fly — mine tasted a little too powdered sugary¬†for my liking so, when in doubt, add more butter and orange zest)¬†
  7. Brush the glaze over the scones and you’re ready to eat!
Recipes

Fresh Picked Blueberry Cobbler


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We went pickin’ yesterday! Blueberry pickin’ that is. We braved a little rain at Blooms & Berries Farms in Loveland, OH and came out with 7 pounds of blueberries (we went just a little overboard)¬†so sweet they taste like candy.

The baking options are endless, but we decided to start with one of Em’s favorite from-scratch recipes from Paula Deen. We actually use her peach cobbler recipe and just substitute whatever fruit we have lying around or frozen in the freezer (although we definitely prefer fresh!)

Click here for the recipe!

Blooms & Berries offers U-Pick options throughout the summer season, as well as an indoor produce stand and greenhouse area, lots of spaces for little ones to run and play and some of the most beautiful hanging baskets we’ve ever seen! They have more U-pick dates for blueberries coming up. Click here for details.

We brought Em’s son along, too! We did the picking Рhe did the eating.

We plan to visit another farm for blackberry season (beginning in July) stay tuned for another great recipe and more photos.

Recipes

Roasted Beets and Feta


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Our distaste for beets began at an early age. Quickly passing by the small stainless bin of sliced, soggy looking veggies that were floating in who-knows-what every time we came across a salad bar with our parents. Jess used to call them “purple circles” and all she knew about them is that she did not want to be anywhere near them. Emily somehow avoided them for her entire childhood, knowing she wasn’t interested all along.

However a few months ago our Aunt Julie said she found a recipe for red and golden beets and “couldn’t get enough of them” … we’ve been hooked ever since.

Put those canned-beet-memories out of your head and give roasted beets a try. High in fiber, low in fat and just 74 calories per cup, these tasty root veggies deserve a second chance.

Ingredients:

1 bunch red beets

1 bunch golden beets

2-3 tablespoons olive oil

Salt and pepper to taste

1 cup feta cheese crumbles

Directions:

Preheat oven to 400 degrees

Remove stems and tips and peel beets

Dice beets into 1″ cubes

In a large bowl, toss beets in olive or coconut oil, fresh ground pepper, and salt

Spread evenly on foil lined cookie sheet and roast until tender … about 30-40 minutes

Top with goat cheese crumbles (we prefer feta) and serve as a side or on a salad.