What's Cooking: Sweet Stuff

Last week was our two-year anniversary, and it was wonderful. As I puttered around the house in the wee hours of the morning I found the sweetest love notes tucked in cupboards, between the pages of my Bible and among my clothes. That evening we dressed up and enjoyed a 4-course extravaganza at The Melting Pot: cheese fondue, salad, a variety of meats and (of course) chocolate. We were served complimentary bubbly and took home six gigantic chocolate-covered strawberries. Nate gave me a beautiful card and played a slideshow he'd put together, from our first date six years ago till the present. I am blessed beyond belief!

The celebration continues next week - we will be in Hawaii sightseeing, surfing, hiking, snorkeling, sunning and NOT blogging! So in the meantime, please enjoy a collection of my favorite Pinterest treats. I recommend making these for some kind of party or gathering...otherwise you'll end up like me, standing at the kitchen counter and eating an entire batch of cake batter rice krispie treats out of the pan. True story.

Photo courtesy of sixsistersstuff.com

Strawberry Napoleons: After a miserable Knock You Naked brownie fail (in which the brownies weren't sufficiently cooked when I poured the melted caramel over them, resulting in a rock-hard crust and gooey uncooked-ness underneath...) I attempted these Napoleons in a last-ditch effort for a dinner party. Good heavens, am I glad I did. Don't leave out the toasted almonds - they complement fresh strawberries and custard for an out-of-this-world flavor. Dust some powdered sugar over the top, and everyone will think you're a pastry extraordinaire. Gorgeous and delish!

Photo courtesy of adashofcompassion.com

Oatmeal Cookie Dough Bites: I have an insatiable craving for raw cookie dough. These are made without eggs, butter or sugar, and full of protein! I keep them in the freezer for a quick, filling snack when I'm dying for something sweet.

Photo courtesy of sweetannas.com

Chocolate Chip Cookie Dough Brownies: In keeping with the raw cookie dough theme, these are of a much less healthy but to die for variety. Everyone that I've made them for - including myself - can't stop eating them! I didn't have enough chocolate chips to do glaze on the top, but they are incredible without it.

Photo courtesy of onceuponarecipe.wordpress.com

Cranberry Oat Scones: Any Jane Eyre, Pride and Prejudice or Little Women marathon is incomplete without scones and tea. Over the years I've made many varieties of scones, and these are hands-down my favorite. My friend Leslie introduced me to lemon curd, and these + lemon is simply indescribable. Make these today, even if you don't have curd. They are healthy(ish), filling and so, so good.

Photo courtesy of gimmesomeoven.com

And finally, my demise: Cake Batter Rice Krispie Treats. I'm one of those strange people who would rather eat cake batter straight from the bowl than a slice of baked cake. And rice krispie treats - need I say more? When I recovered from my pan-eating binge I promptly took the rest to work, where they disappeared by the end of the day. I guess you can never outgrow sprinkles and rice krispies! (I also tried a popcorn version for youth group - the kids loved it but leftovers tasted soggy by the next day.)

Cook up a batch o'sweetness this weekend - and keep an eye out for Hawaii pictures!

What's Cooking: Mexican

The time has come for me to write a post devoted entirely to food, inspired for the most part by Pinterest. I'm happy to say that I've actually made many of the recipes that I've pinned on my Good Eats board. If you don't have a Pinterest account, get one. And follow me!

Here are summaries of recent recipes with a Mexican twist, all of which I'd recommend:

Chipotle's Cilantro Lime Rice: I'm obsessed with Chipotle's rice. When my Chipotle-addicted husband gets his regular fix I'll usually order a bowl of rice for a snack ($0.90, holla!), and this version tasted almost exactly like the real thing. Experiment with the quantities of lime juice and cilantro to find your perfect flavor.

Photo courtesy of skinnytaste.com

Chipotle Chicken Taco Salad: In keeping with the Chipotle theme, I attempted this recipe to satisfy Nathan's constant cravings. It was so. good. I sauteed some chicken with salt, pepper, chili powder and cumin and it went perfectly with the adobe dressing.

Photo courtesy of nutmegnotebook.com

Watermelon Lime Frosty: This is my new all-time favorite summer beverage: fruity, all-natural and faintly sweet. I eliminated the banana since it overpowered the watermelon flavor, and added just a dash of agave instead of the recommended 2T. Nathan wasn't a huge fan of the lime, so experiment with how much you like added.

Photo courtesy of krystaslifeinfood.com

Black Beans and Coconut Lime Rice: Coconut is one of my favorite things on this earth, and this recipe was to die for. I followed the instructions pretty exactly and will definitely make it again. Top with chilled mango cubes to complement the spice.

Stacked Roasted Vegetable Enchiladas: My sister-in-law Catherine is a vegetarian, so when she visited we attempted a meatless version of enchiladas, my all-time favorite food. Nathan and I are both pretty peevish when it comes to veggies, and the only ones considered "safe" (lettuce, tomatoes, peppers, cucumbers) can be found in our nightly salads. We are also unashamed carnivores. Creating a dish with NO meat and unmentionable ingredients like cauliflower took guts, but the result was astonishing. An unbelievably creamy, savory sauce with just the right amount of spice enveloped the ingredients until we couldn't even tell you what we were eating, but it didn't matter - it was that good. Even Nathan dug in with gusto. Make these soon - they are delicious.

Photo courtesy of perrysplate.com

Classic Cars & The World's Best Dessert

My favorite Girl Scouts cookie, hands down, is a Samoa. I can average about twelve in one sitting. Last night, because my baking buddy Leslie was visiting and because we are shameless sugar addicts, we decided to conquer an ice cream pie version of Samoas. Best decision I made all week, let me tell you.

Notice the caramel oozing from beneath the freshly toasted coconut to envelop chunks of fudge graham crackers and macaroons. My goodness.

The directions advised us to freeze this puppy for 2-4 hours before digging in. Ha! We contained ourselves for as long as possible and then dished up spoonfuls of Samoa mush. It was divine, but when properly frozen overnight it is simply indescribable. Here is a proper slice in all its glory:

I snapped the photo, grabbed that fork and polished it off in 28 seconds. This. Is. A winner. Recipe below!

Today Nathan and I went to a local festival close to the library where I work. We ate snow cones and hamburgers and gaped at all the old cars. I was in Classic Car Heaven.

First snow cones of the season. Get excited!

F.I.G. (Friendswood Is Great!)

This one was love at first sight. 

Such magnificence!

Such beauty!

Dream roadster. 

I dream of owning a classic car one day. If I can hang on to my '97 Accord long enough, will that make it........nah.

Here is the Samoa Ice Cream Pie recipe, adapted from My Creative Stirrings. Leave a comment with your favorite dessert!

1 16.5-oz package Pillsbury Refrigerated Chocolate Chip Cookie Dough*

1 qt-size block vanilla ice cream, softened

2 1/2 c toasted coconut**

10 fudge-covered graham crackers, crumbled

14 macaroon cookies, crumbled

1 c caramel sundae syrup

1/2 c mini chocolate chips

Magic Shell ice cream topping (optional)

Preheat the oven to 350. Grease the bottom of a 10-inch springform pan. Spread the cookie dough evenly in the bottom of the pan and bake for 15-18 minutes, until golden brown on top. Cool on a wire rack for 10 minutes.

Spread 1/3 of the coconut, 1/3 of the chocolate chips and 1/3 of the caramel on top of the cookie layer.

Divide the softened ice cream block into 1-inch sections with a large knife. Spread half of the ice cream evenly across the crust.

Layer half of the graham crackers, half of the macaroons, 1/3 of the chocolate chips, 1/3 of the coconut and 1/3 of the caramel on top of the ice cream.

Spread the remaining ice cream evenly over the cookie layer.

Top with the remaining grahams, macaroons, chocolate chips, coconut and caramel.

Freeze for 2-4 hours, or until firm. Let sit for several minutes before serving.

*I found the cookie crust a bit too rich with all the other goodies on top. Next time I'll try a simple graham cracker crust - combine 1 1/2 c crushed graham crackers (or any other cookie) with 6 T melted butter, press evenly into the bottom of the springform pan, and bake for 8-10 minutes at 350.

**To toast the coconut, spread evenly on a baking sheet and bake at 350 for 7-8 minutes, stirring frequently.