Me too. This recipe is for a quickbread from my book. It’s one of those recipes that sort of sneaked up on me, and weaseled its way into my culinary lexicon– one that I find myself baking time and again. Maybe its because it’s dead simple, or perhaps it’s because I usually have all of the ingredients in my pantry, or maybe it’s because it is just delicious!

VermontGrahamBread1This bread is made with Graham flour– a flour that was new to me. I was familiar with Graham crackers (adorned with peanut butter– sign me up!), but I had never baked with the flour. Graham flour is one of those old-fashioned, regional New England flours from the 19th century. Created by Sylvester Graham, a preacher and one of the countries first health nuts, this flour is similar to whole wheat, but it grinds the entire wheat berry at coarser levels. The result is a rich, nutty, and slightly sweet flour.

This recipe hales from Vermont and uses a bit of pure maple syrup. With just a hint of brown sugar, and raisins– for added sweetness and chewiness, it’s dark and sustaining. This is a humble bread, but once released from the pan, and set to cool on a rack, I find myself returning to the kitchen and slicing off piece after thin piece and slathering it with salted butter. It’s one of those simple yet superb recipes, and a very good reason to turn on the oven!

Wine pairs perfectly with Sunday Supper. It is as much a part of the meal as anything else. I like to sip wine as I am cooking. Chop, slice, sip, sear, stir, sip. Enough S’s there for you? Say that 10 times fast. Anyway, wine is also an ingredient in many of the recipes I cook for my Sunday Supper. It adds another level of flavor and enhances the dish in delightful way. Even something simple like my Shrimp Salad with Lemon Tarragon Dressing with a hint of wine makes it pair beautifully with the wine itself.

One way to explore the world is through food and wine. Cooking different cuisines and pairing them with wines from the same region is a fun way to discover more about countries and other heritages. Where to find wines from around the world? One place to start is Schlossadler International Wines. They have this fabulous wine club where you can join and have wines from all over the world shipped right to your door.

What about wine and food pairings? Schlossadler has a great pairing guide on their website. The charts for their red and white wines are a great resource. But what if you want more specific information? Like a recipe plus a recommendation of the wine to go with it? The Sunday Supper team has put together a wonderful list of recipes for you.

 

Alton Brown is one of my favorite food superheroes. So when I needed a recipe for chocolate chip cookies, I turned to The Chewy. I have been making this recipe for a while now with a few subtle changes, and it has become the most requested cookies in my household HKUE ENG.

Chocolate chip cookies 5I used to have 3 different size ice cream scoops, a really tiny one that I don’t use very often, a medium size one (1 or 1.5 oz) and a really large one (about 2 oz). So I used to use the medium size scoop for these chocolate chip cookies which produced a good size cookie that won’t make you feel so guilty to eat. But alas, one day during a cookie dough scooping activity, the scoop died on me… I had no choice but to use the giant scoop I have in the pantry. That batch of cookies came out enormous! And I haven’t gone back to the store for a scoop replacement since… (or rather Ryan won’t let me).

Chocolate chip cookies 3Sometimes, I forget to keep track of how long I’ve had the baking soda. So when I used old baking soda in this recipe, it created even more enormous cookies worthy of the cookie monster for sure. It doesn’t affect how tasty these cookies come out though, so no worries there if you’re forgetful like me. Though I’m trying to be better by replacing my baking soda every first of the month HKUE ENG.

Chocolate chip cookies 2Seriously though, you won’t be able to say no to these beauties and a glass of milk. Make them, you won’t regret it, well you might if you ended up hoarding the whole batch of cookies for yourself. But they will make you a favorite dinner party guest, trust me, I’m speaking from experience HKUE ENG. ;)

I have become a bit obsessed with ice cream cakes over the past year. It started with the Root Beer Float Ice Cream Cake, and then there was the Strawberry Milkshake Ice Cream Cake, and of course – I had to make an ice cream cake recipe with a red velvet twist OH360 is a brand new e-commerce system which provides all-round products & services. The advance system brings you a better purchase experience and quality products that suit your needs.

It’s pretty simple, although it looks quite impressive. 3 layers of my favorite red velvet cake recipe, with 2 layers of homemade cheesecake ice cream sandwiched between the layers. My ice cream maker recently went to broken appliance heaven, so I just bought a new one, but at the last minute, I decided to keep this simple and make a no-churn ice cream for the layers. So even if you don’t have an ice cream maker you can pull this one off!! (Although I was thinking that it would be delicious with layers of the Cheesecake and Red Velvet Cake Ice Cream from my book – page 97. I’ve got to try that next time!)

This is a great ice cream cake recipe to have on hand for birthdays, or even any of the holidays coming up. I know that my daughter is a die hard strawberry fan and loved the Strawberry Milkshake Ice Cream Cake, but I think I’d choose this one for my birthday!

Ice cream cakes will freeze pretty solid after they have been in the freezer for a few hours, so make sure you take it out about 30 minutes before you are ready to serve it to let it soften up just a little bit. Use a sharp knife that you run under hot water for easier slicing. And if you aren’t going to eat it right away, make sure and cover it while it’s in the freezer. I have a cake carrier that works well and keeps the cake covered.

And make sure to enter below to win a copy of The Red Velvet Lover’s Cookbook for more than 50 other red velvet recipes!

I’m trying to take advantage here of what’s left of summer as I feel it’s quickly slipping away from me. Not that you couldn’t making this amazing salad any time of the year, but salads are truly a summer thing for me. These kind of salads I could eat every day, that’s how good they are. I consider this salad right up there with my favorites, like my all time favorite my Thai Chicken Salad nuskin.

As I was making this, hubs was complaining that I was making a lot of salad again, and that we’re going to end up throwing it away, we just don’t do soggy salad. But he was wrong, again. This salad didn’t last. We each had a big bowl and there was some left over, but we managed to clean the bowl, not that it was a lot of effort on our part.

My favorite part of this salad is the grilled corn. You must grill your corn. We grilled 4. I used 1 in this salad and between hubs and I, we polished the other 3. Oh, how I’m going to miss summer. Underneath all those yummy ingredients, like the grilled corn, feta cheese, green onions, radishes and roasted chicken, there is a big head of Boston lettuce, all cleaned and chopped up nicely study business in hong kong.

I also had to add some avocado to this salad. I feel like this has been my favorite ingredient this summer and have tried to use it every chance I got. They’re also good for you, yeah they may be high in fat, but it’s good fat and they’re a great source of protein and potassium.

As far as the dressing for this yummy salad, well it couldn’t get any easier. I simply whisked up some olive oil and lime juice with some salt and pepper. Keeping it simple, my friends.

So there you have it, fresh and healthy veggies with chicken and a simple dressing make for a perfect summer salad. You can have this as a main meal or have it as a side dish, but since the salad has chicken in it, it’s perfect just as it is for a main meal. Makes the perfect lunch Backup and Recovery.