Bruschetta

I didn't always like tomatoes.

But then one day I woke up and a whole new world was out there for me to discover...pastas, salads, appetizers...and bruschetta. I love bruschetta. It's amazing – perfect for a light lunch or a yummy appetizer. And it's so much better when you make and share it with someone else! Of course you could just cook it up and devour it yourself. Whatever works!

Bruschetta sounds really fancy; it is Italian, after all. But trust me, it's simple (especially if you share the work load!).

Today I made bruschetta with my mom. She's where I got my love for bruschetta from, because it definitely wasn't from my dad. He and my siblings still haven't woken up to the awesome flavor of tomatoes yet (excluding in salsa, that is).

My mom has been making this recipe for forever – so long that she just does the guess-and-dump method now. She got the original recipe from a little Italian cookbook that she doesn't have anymore.

This recipe is her guidelines from that little lost Italian cookbook. Feel free to change it up!

Purple basil gives our bruschetta a new dimension.

Toast your bread all pretty and golden.

Shred lotsa parmesan cheese...

Or just shred it right onto the beautiful bruschetta.

And eat! Told you it was easy.

Bruschetta

Makes 6 pieces

Ingredients:

6 slices French or Italian bread

2 medium garlic cloves, crushed

4 Tbs. extra-virgin olive oil

1 large, firm, ripe tomato, chopped

1/4 cup minced fresh basil leaves

1 Tbs. balsamic vinegar, or to taste

Directions:

1. Combine garlic and 3 tablespoons of the olive oil in a small bowl.

2. Cut 6 slices of French or Italian bread, whatever thickness desired.

3. Using a pastry brush, brush olive oil and garlic mixture onto both sides of the bread slices.

4. Place the bread slices on a baking sheet and place in oven 5 inches from the heat. Broil until lightly browned (about 3 minutes). Flip and brown the other side.

5. In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

6. When hot, add diced tomatoes. Sprinkle on salt and pepper to taste. Toss for 1 to 2 minutes, or until tomatoes are just heated through.

7. Drain tomato juice out of skillet. Stir in balsamic vinegar and basil.

8. Put tomatoes ontop of bread slices. Grate parmesan cheese ontop. Serve immediately.

Strawberry Lemonade Frozen Yogurt

I have been dying to make frozen yogurt in our ice cream machine!

With Easter on Sunday and the sun showing itself a little more, now seemed like a good time to try it. Especially this recipe. It just screams spring!

Strawberry lemonade frozen yogurt tastes exactly how it sounds...like strawberry lemonade! A strong strawberry flavor with a little tartness from the lemon. However, the yogurt isn't very prominent, like in most frozen yogurt recipes. I was interested in how it would taste using the maple syrup, and it came out great! The syrup is not even noticeable.

Instead of the Greek yogurt we used plain homemade yogurt and filtered out some of the water using a coffee filter. But that's just us...use Greek yogurt if that's easier!

This frozen yogurt would be so refreshing in the summer!

Strawberry Lemonade Frozen Yogurt

Serves 6-8

Ingredients:

2 cups strawberries (sliced)

1/3 cup freshly squeezed lemon juice

3/4 cup maple syrup

2 cups Greek yogurt

Directions:

1. Put sliced strawberries, lemon juice, and maple syrup in a blend and pulse until smooth.

2. Add yogurt, blending until evenly incorporated.

3. Place mixture into fridge for 1 hour.

4. Put in ice cream maker using manufacturer's instructions.

5. Soft serve: serve immediately; hard serve: freeze for several hours, removing from freezer 30-60 minutes to soften before serving. The frozen yogurt will become more icy when frozen.

Recipe from: http://www.bloglovin.com/frame?post=2602370067&group=0&frame_type=a&blog=1682219&link=aHR0cDovL2tpdGNoZW5zaW1wbGljaXR5LmNvbS9zdHJhd2JlcnJ5LWxlbW9uYWRlLWZyb3plbi15b2d1cnQv&frame=1&click=0&user=0

Chai Tea

I've only had chai a few times before, and the only thing I remember about it some kind of sweet taste. Having heard raving reviews from my parents about it, I decided I needed to change that.

We had all the ingredients (well, except whole cloves...but ground cloves ended up working fine), so I decided to make it, which was fun and different because I had to grind up all of the ingredients.

The chai made the house smell wonderful. In fact, I think I need a chai scented candle so I can smell chai all the time :)

I did have a bit of a problem with the condensed milk though. Apparently it is as slow as molasses (at least that's how it felt!) and having only a small hole in the can did not help. At all. My arm got tired of holding it, even after I punched four additional holes in the top!

The day was gray and dreary, making the chai even more satisfying. I now understand completely why everyone likes it so much!

Chai Tea

Serves 10

Ingredients:

10 cups water

2 tsp. bay leaves

2 tsp. fennel

5 whole cloves or 1/4 tsp. ground cloves

3 white cardamom pods

2 cinnamon sticks

5 tea bags (Lipton)

1 can sweetened condensed milk

Directions:

1. Boil 10 cups of water.

2. Crush up bay leaves, fennel cloves, white cardamom, and cinnamon sticks using a mortar and pestle. Add to water. Boil for 5 minutes.

3. Turn down heat, add tea bags, and steep until black, about 10 minutes.

4. Add sweetened condensed milk.

5. Remove tea bags when chai turns a creamy golden-brown color.

6. Strain and enjoy hot or cold!

Recipe from: Dr. & Mrs. Ketchum

Butternut Squash with Brown Sugar

Turns out my dad doesn't like squash...

...which I only found out after I put a dish of it on the dinner table.

My dad and I are the only ones here this week while my mom and sister are in the Netherlands. That means I got the squash all to myself. However, this was not a bad thing.

I'm actually quite proud of this squash–multiple things could have gone terribly wrong with it!

1. The butternut squash was sitting on our counter for absolutely forever. I have no idea how long they last, but apparently a really long time!

2. It was my first time making it, and there was no set recipe...just a few quick directions from my mom before she left.

I did find out a few things though...

It is difficult to fill a jelly roll pan with water, then put it in the oven. Yep, it spilled. Probably putting it in the oven then filling it with cupfuls of water would be a better idea. You learn by making mistakes!

It is also very hard to get the pan back out of the oven when the squash is finished. I have no ideas for an easier way than just being careful, and not filling the pan too full with water.

The butternut squash is very hot when it is done! I was a little impatient, and went right at it after one minute of cooling. I survived, but next time I think I'll wait five minutes.

When all was said and done though, the squash was very yummy–and as a bonus, I didn't have to share!

Butternut Squash with Brown Sugar

Serves 4-6

Ingredients:

water

1 butternut squash

1/4 cup butter

1/4 cup brown sugar

Directions:

1. Cut butternut squash in half.

2. Scrape out seeds.

3. Poke holes in the outside skin using a fork.

4. Fill a cookie sheet with edges (such as a jelly role pan) with about 1/2 - 3/4 inches of water.

5. Place butternut squash halves face down in water. Bake at 350ºF for 1 hour.

6. Carefully remove from oven. Place butternut squash halves on a wire rack to cool for 5 minutes.

7. Using a spoon, scrape squash from skin into a serving dish.

8. Mix in about 1/4 cup butter (adjust to taste).

9. Sprinkle brown sugar on top, until mostly covered, about 1/4 cup. Serve hot.

Recipe from: Kris Faber

Queso Fundido

Last night my mom had to bring food to a party. She made a new recipe...queso fundido. Sometimes it's dangerous to try new recipes at a party, but if it's from the Pioneer Woman, it must be good!

My sister hovered over it the whole time Mom was making it...it smelled so good! But, unfortunately for both her and I, it was all for the party, so no one got to taste test any.

Later, when my mom returned home, we asked how it was. She said she wasn't really sure, because everyone ate it so quickly! So, we assumed it was good based on the smell and how fast it disappeared. Not to mention the name, 'queso fundido'—'molten cheese'. How could that not be delicious?!

Lucky for us and you, there were some leftover ingredients! So tonight Elena and I helped make it. It was easy! But I warn you, you'd better share it, otherwise you might just eat it all!

Start by browning some sausage and mixing it with your black beans.

Chop up those vegetables into nice little pieces.

Putting those in the skillet you previously used for the sausage makes this recipe extra easy!

Grate that yummy cheese...and if you're like me, sneak some out of the bowl!

Pile it all up and sprinkle on that chili powder!

Pop it in the oven and wait till it gets all melty...

Don't worry, it doesn't take long!

Dig in! It's best straight from the oven!

Queso Fundido

Ingredients:

1/2 pound hot breakfast sausage (like Jimmy Dean Or J.C. Potter) or chorizo

1 whole medium onion, finely diced

2 whole small bell peppers (any colors), seeded and finely diced

1 pound Monterey Jack, grated (or mozzarella, or other stringy melting cheese)

 sprinkle of chili powder

3 whole Roma tomatoes, diced

1/4 cup cilantro, chopped

 Tortilla chips for serving

Directions:

1. Preheat oven to 400F degrees.

2. In a large skillet, cook the sausage until brown. Remove from skillet and drain on a paper towel. Pour off excess fat. Set aside.

*Optional: mix browned meat with black beans in a bowl and set aside.

3. Add onions and bell peppers to the skillet and cook over medium-high heat for about 7-8 minutes until the veggies are soft and golden brown. Remove from heat and set aside.

4. Build the skillet: place 1/3 of grated cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then the veggie mixture (you may have some extra). Add most of the remaining cheese, the rest of the sausage, then the remaining cheese. Very lightly sprinkle with chili powder.

*Depending on the size of your skillet or baking dish, there may be extra ingredients. Pole the ingredients so they reach about the top of the skillet; the cheese will melt and they will shrink.

5. Place in oven. After about 4-5 minutes start watching it; the cheese should be totally melted, hot, and slightly bubbling. It should not be hard, it should be really gooey.

6. Remove from the oven, sprinkle on the diced tomatoes, wrap a towel around the handle (so it won't burn people), and serve immediately with tortilla chips.

*Have everything ready so you can serve it right out of the oven, when it's best!

Recipe from: http://thepioneerwoman.com/cooking/2014/01/queso-fundido/

Photos: Elena and Maddie Faber

Glazed Streusel Coffee Muffins

Yesterday we went to the old circus here in Russia. We had so much fun! I loved the sea lions...they all had little personalities, clapping their flippers, bobbing their heads, doing tricks (or refusing to do them)...basically, begging for treats! They were so funny!

Anyways...I just had to share that. Now onto the muffins!

These muffins are perfectly moist when they're just a little bit warm from the oven—and then there's the bonus of the warmth bringing out the coffee flavor. That said, do not hesitate to gobble these down as soon as they cool down enough so as not to burn your tongue.

And there are also so many other layers of flavors, too—spices, maple syrup...and chocolate, if you're like me! I went all out with the streusel and glaze, and then took a step farther with the chocolate chips. Let's just say these weren't the healthiest muffins ever!

While these take a little time to make, the end result is worth it.

Streusel Coffee Muffins with Maple Glaze

Makes 12-13

Ingredients:

Streusel:

1/2 cup all-purpose flour

1/2 cup tightly packed light brown sugar

1/2 tsp. ground allspice

5 Tbsp. butter (cold and cut into bits)

Muffins:

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp. espresso powder

1 Tbsp. baking powder

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. sea salt

1/3 cup tightly packed light brown sugar

1 cup strong brewed coffee (cooled)

8 Tbsp. (1 stick or 1/2 cup) melted butter (cooled)

1 egg

1/2 tsp. vanilla extract

Maple Glaze

3/4 cup powdered sugar, sifted

about 6-8 Tbsp. pure maple syrup

Directions:

Streusel:

1. Whisk the flour, brown sugar, and allspice in a small bowl until blended.

2. Add the bits of cold butter and toss to coat, then use your fingers to work the butter into the dry ingredients until you've got irregularly shaped crumbs.

3. Cover and refrigerate while you make the muffins.

Muffins:

1. Preheat the oven to 400F. Butter, spray, or line 12 molds of a regular sized muffin pan. Set aside.

2. In a large bowl whisk together the flour, sugar, espresso powder, baking powder, cinnamon, nutmeg, and salt.

3. Stir in the brown sugar, making certain that there are no lumps.

4. In another bowl, whisk the coffee, melted butter, egg, and vanilla extract together until well combined.

5. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter may be lumpy; do not over-mix.

6. Divide the batter evenly among the muffin cups.

7. Remove the streusel from the refrigerator. Sprinkle it over each muffin, then use your fingers to gently press the crumbs into the batter.

8. Bake 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

9. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from it's mold. Remove muffins and cool completely on racks.

10. Add glaze if desired.

Glaze:

1. In a medium bowl combine the sifted powdered sugar and maple syrup.

2. Mix, adding more maple syrup if needed, to achieve a smooth, sticky glaze. Drizzle over the cooled muffins with a whisk or fork.

Recipe from: http://www.unegaminedanslacuisine.com/2009/12/streuseled-coffee-muffins-with-maple.html

Recipe adapted from: Baking From My Home to Yours by Dorie Greenspan

Waffles

American holiday + school holiday = sleeping in.

At least for the rest of my family. I think we were a little tired out from shopping at Ikea for 4 hours yesterday...that store is humungous!

But I woke up this morning ahead of them, and was hungry. I could tell my mom was going to make waffles, so I mixed them up instead. I did not want to wait two more hours for someone to make me waffles!

These waffles are great because they aren't too sweet, so while they taste good plain, you can also put nutella, jam, syrup, or whatever else makes you happy on them. In the summer strawberries and whipped cream is really yummy!

Some time ago, we discovered that these also freeze well. My mom always makes extra for the freezer so that we can have waffles on school mornings, too!

Waffles

Makes 6 Belgian waffles

Ingredients:

4 eggs (separated)

2 cups milk

3 cups flour

5 tsp. baking powder

1 tsp. salt

2 tsp. sugar

2/3 cup melted butter

Directions:

1. Beat egg yolks 1 minute.

2. Add milk and beat 1 more minute.

3. Add dry ingredients and beat 4 minutes on high.

4. Add butter and mix until blended.

5. Beat egg whites until soft peaks are formed. Fold egg whites into flour and milk mixture.

6. Cook in waffle iron; these waffles work best in a Belgian waffle iron, but also work in a normal waffle iron.

*Note: These freeze well. Reheat in microwave for a softer waffle, and in the toaster or toaster oven for a crisper waffle.

Recipe from: Margie DeVries