Poblano Corn Muffins with Chili-Honey Butter

It's been one of those, "Let's clean out the fridge & pantry by making random meals out of whatever I can find." kind of weeks.

Do you do this, too?

Both Steve and I will both be out of town on business {Can I call going to Disney World "business"?? I think so! Steve's trip is not nearly as fun. :P }, so we're trying to get ourselves in order so that we come back to a semi-organized home upon returning. There's nothing worse than coming back from a trip to a messy house. ::shudder::

Even though I have a billion things I need to get done before heading to Orlando, I wanted to make sure I still get around to posting a few recipes this week. See how much I love you guys??

After a quick sweep of items in my fridge, freezer, and pantry, I came up with a shelf full of baking supplies {except I'm out of all-purpose flour. GASP!}, one {quickly deteriorating} poblano pepper, 3 bags of frozen corn on the cob that I forgot to make during my Derby party, a half gallon of whole milk {which we don't drink} from a previous project, and some tiny leftover nubs of cheese.

So, naturally I made these:

I've posted Poblano & Corn recipes before {in fact, one of them made it to the pages of Taste of the South Magazine in print!}, and I don't know why exactly, but I feel like the two veggies just go hand in hand.

I adapted Ina Garten's Corn Muffin base and added in the corn kernels and poblano pepper to spice it up a bit. But I didn't stop there.

I also made a compound butter to smear on these little babies. The sweet honey and smoky chili powder mixed in with the butter pair fantastically with the sweetness of the corn and the subtle "smokiness" of the roasted poblanos. 

The best part about this last minute undertaking? Now I don't have to clean out the fridge... and I may have a snack to share with my blogging buddy, Sloane, on our roadtrip!

I'm ready for a Margarita at Epcot's Mexico Pavilion!! I mean... a weekend of learning and networking.  It is a "business" trip, after all. :)

Poblano Corn Muffins with Chili-Honey Butter

Adapted from Food Network 

1 1/2 cups flour {I used 1 cup whole wheat & my last 1/2 cup of all purpose}

1/2 cup sugar

1/2 cup cornmeal, medium coarseness

1 tablespoon baking powder

Scant 1 teaspoon salt

3/4 cups whole milk

1 egg, lightly beaten

1 stick {8 tablespoons} butter, melted and cooled

3/4 cup fresh corn kernels {or frozen, cooked} removed from cob

1 roasted poblano pepper, peeled, seeded, and chopped {Click here & scroll to the bottom for directions on how to roast a poblano pepper}

1/4 cup sharp cheddar cheese {optional}

1. Preheat the oven to 350 degrees. Spray a 12 cup muffin tin with non-stick spray or arrange liners in cups if using.

2. In a medium bowl, combine flour, sugar, cornmeal, baking powder, and salt. Whisk together.

3. In a small bowl, whisk together milk, egg, and cooled butter.

4. Pour wet ingredients into dry and mix until just combined. With a spatula, fold in corn kernels and chopped poblano pepper until well distributed, but don't overmix.

5. Using an ice cream scoop {my favorite method}, evenly fill the muffin tins with batter. {I used a heaping scoopful in each.} 

6. If desired, sprinkle or grate a little bit of sharp cheddar cheese on top of batter. {The cheese was hardly detectable in flavor but gave a nice golden top to the muffins.}

7. Bake for 25-30 minutes, until the tops are slightly golden and a toothpick inserted in the center comes out clean. 

Serve warm with Chili-Honey Butter.

Chili-Honey Butter
Adapted from Budget Bytes

1 stick {8 tablespoons} butter, softened to room temperature

2 tablespoons honey

1 {heaping} teaspoon chili {more, if desired}

Salt to taste {I think I used a bit less than 1 teaspoon}

Combine all ingredients by either mashing with a fork or mixing in a stand mixer until well incorporated.

Vanilla-Cayenne Candied Walnuts

The past few weeks have been a cooking blur! Between celebrations, events, and preparing for Food Blog Forum {Which is this weekend! Squeee!!!} it's been one recipe after another. I might as well just set up a cot in the kitchen.

Some food highlights I haven't had time to share:

1. My Kentucky Derby party was a success. Truth be told, I still spent far more time in front of the oven than I hoped to despite having made almost everything ahead of time. In the end it was all worth it to see my guests holding frosty juleps, full plates, and happy faces!

I created a Mint Julep Bar where everyone could DTOJ. {Design Their Own Julep} By far, the most popular flavor was the Peach-Basil.

   

The foods I heard the most about were the Beer Mac & Cheese and the Chicken & Waffle Bites with Peach-Horseradish Maple Syrup. {Sadly, I failed to get good pictures of pretty much everything.}

But what was most raved about were the Maple Cupcakes with Candied Bacon. In fact, a few days later I started seeing a friend go candied bacon-crazy on one of her Pinterest boards... I think I may have started something!

Maple Cupcakes with Candied Bacon & some with Candied Pecans

And {after a few Juleps!} people started to have a lot of fun taking pics in front of the "photo booth" backdrop I painted just for the event.



There was fun for the whole family, too! Look at these precious girls in their Derby hats, and fur baby Parker joining in the festivities. Pure adorableness!

P.S. Do I not have the cutest friends ever??

2. Brunch Week went off without a hitch thanks to the hard work and organizational skills of Christine from Cook the Story and Terri from Love & Confections. I have never seen so many amazing recipes in one place!

My Brunch Week recipes: Pineapple-Basil Tea,
Caramelized Onion & Bacon Croque Monsieur, Dark Chocolate-Orange & Walnut Banana Bread

Our sponsors really outdid themselves with the prizes they donated for the giveaway and I'm still enjoying some of the goodies that they sent to us for participating! {See today's recipe!}

3. For Mother's Day, I hosted a little luncheon at my place. We went with Italian, and I made a tasty salad with Raspberry Vinaigrette, Chicken Sausage Lasagna, Garlic Bread, and Rosemary-Bacon Focaccia.

My mama opening her gift.

My Mom bought a cake from a local spot that is known for Cuban pastries and other assorted sweets. The cake is called "Chaja", and it was the first time I'd ever tried it. It's an Uruguayan sponge cake layered with peach filling & dulce de leche, with a creamy frosting and topped with crumbled baked meringues. Though I'm not much of a peach person, I was surprised at how much I liked it.

4. These. I made them for a private event and decided to add the toppers last minute. So glad I did!

5. All of this celebration-related eating has been blissfully wonderful, but the guilt caught up to me today and I decided to eat a salad for lunch. Except it topped it off with these ridiculously addictive Vanilla-Cayenne Candied Walnuts and basically turned my "healthy" salad into a dessert.

Leave it to me.

They say the road to hell is paved with good intentions. And the road to perpetual stretch pants- wearing? Paved with salads-turned-desserts, I'm pretty sure.

I had some leftover California Walnuts that had been sent to me before Brunch Week, and I don't know why I thought to change up my normal candied walnut routine, but I'm sure glad I did.

Sweet vanilla & brown sugar, spicy cayenne pepper, and crunchy walnuts form an addictive substance  when combined. That mild heat from the cayenne wakes up your taste buds and keeps you reaching for "just one more". You know exactly what I mean.

Snack on these alone, add them to granola, top your "healthy" salad with them... I doubt you'll have any trouble coming up with ways to use them up.

Vanilla-Cayenne Candied Walnuts

1/4 cup packed brown sugar
2 tablespoons water
1/8 teaspoon {more or less depending on your spice tolerance} cayenne pepper
1/2 teaspoon vanilla extract
1 cup walnuts

Special equipment: Parchment paper or a silicone baking mat, silicone spatula

1. Combine brown sugar and water in a small non-stick pan and set over medium-high heat. Stir once {using a silicone spatula is helpful since the mixture becomes very sticky}, and bring to a simmer.

2. Sprinkle with cayenne and stir. Allow to boil for 4-5 minutes until the bubbles slow down a bit and the mixture looks more syrupy and less watery.

3. Add vanilla extract and walnuts. Stir, tossing to coat all of the walnuts.

4. Continue to cook for 1-2 more minutes until most of the mixture is stuck to the walnuts and not to the pan.

5. Spread walnuts out onto parchment or a silicone baking mat to cool, separating the large pieces so that they don't fuse together. Cool until "dry", about 6-8 minutes.

Snack away!

*I'm sure there is a more technical way of doing this using temperatures and candy thermometers, but that's not my style. I've made these multiple times using this method & they always turn out great. Just a warning to those of you who are more "exact"! :)

Brunch Week: Dark Chocolate-Orange & Walnut Banana Bread

I can hardly believe that Brunch Week is already coming to a close. Since we'll be wrapping up the brunch recipes tomorrow {and announcing giveaway winners... yay!} I'm posting in honor of one of the "brunchiest" celebrations I can think of: Mother's Day!

There are lots of things you can inherit from your mother: Physical characteristics, personality traits, and habits. In my case, my mom passed down her love of organization and order... her strong work ethic... her unfailing resolve {ahem... hard-headedness}... and most of all, her sweet tooth.

My mom has always LOVED chocolate. It's kind of her thing. As a child, my broad understanding of her as a person was that she was fun and caring, that she loved books and reading, and that you didn't mess with her chocolate. {Or ice cream, for that matter.}

She shared her appreciation for Mint Chocolate Chip Ice Cream and gourmet hot chocolate with my sisters and me, and inadvertently turned me into the baker I am today.

You can blame her for the abundance of sweet treats I feel the need to share on this blog.

Anyway, some mom's feel honored when they're given a trip to the spa on their special day. Some feel like a queen when they're showered in jewelry or bouquets of pretty flowers.

But my mom? The way to show my mom you love her is in the form of chocolatey goodness.

That's when you really see her eyes light up.

So, when choosing a Brunch Week recipe to say, "I love you, Mom", it became clear that Eggs Benedict and French Toast wasn't going to cut it.

But this Dark Chocolate-Orange & Walnut Banana Bread just might.

One of my mom's favorite flavor combos is chocolate and orange... another thing she happened to pass down to me. Adding a complex twist to plain banana bread, this recipe combines the two flavors in a rich, orange-scented delight. California Walnuts studded throughout the bread give a it little crunch, and chocolate chips create pockets of melty sweetness throughout. This easy to make quick bread comes together quickly in a brunch treat that's almost more dessert than brunch.

And that's just the way Mom likes it.

Happy Mother's Day to all of you, and especially to the woman who honed my palate when it comes to sweet treats... my Mom!

Looking for more brunch recipes to shower your mama with love on her special day? These lovely bloggers have got just what you need to complete your Mother's Day menu:

Brunch Drink Recipes

Mango Lime Bellinis by Cook the Story
Strawberry Sangrias by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Souffle Pancakes with Bacon Flowers by Jane’s Adventures in Dinner
Mini Breakfast Pizzas by Sweet Remedy
Turkey, Brie and Raspberry Waffle Bites by Vanilla Lemonade
Glazed Doughnut Pancakes by The Domestic Mama & The Village Cook
Whole Wheat Blueberry and Sour Cream Pancakes by Sarcastic Cooking

Meat, Poultry, Fish and Legume Brunch Recipes

Thai Orchid Salmon Salad by Culinary Adventures with Camilla

Egg Recipes

Crouque Monsieur Strata by White Lights on Wednesday
American Girl Chip and Ham Scramble by The Vintage Cook
Sausage, Egg, & Veggie Casserole by Katie’s Cucina

Potato Recipes

Poutine Hash by The Girl In The Little Red Kitchen

Brunch Dessert Recipes

Vanilla Bean Cookie Bars by Rachel Cooks
Candied Bacon Brownies by {i love} my disorganized life
Turtles French Toast by Cravings of a Lunatic
Chocolate Chiffon Cakee by Love and Confections
Dark Chocolate-Orange & Walnut Banana Bread by The Kitchen Prep


If you haven't already entered to win all of the wonderful prizes being given away {Hello there, KitchenAid Stand Mixer!}, make sure you do so below! Winners will be chosen tomorrow during our culminating Brunch Week event, a PinChatLive {live pinning event} at 2pm EST over on our Brunch Week board, so make sure you're following!

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Dark Chocolate-Orange & Walnut Banana Bread
Inspired by Better Homes & Gardens

2 cups all purpose flour
1/4 cup +1 tablespoon dark cocoa powder {I use Hershey's Special Dark}
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chopped walnuts
1/2 {heaping} cup semi-sweet chocolate chips
1 cup ripe banana, mashed {approximately 2 large ripe bananas}
2 eggs
3/4 cup granulated sugar
1/2 cup vegetable or canola oil
1/3 cup Greek yogurt
1 tablespoon fresh orange zest
1 teaspoon vanilla extract
1/4 teaspoon orange extact {optional}

 1. Preheat the oven to 350 degrees. Prepare a 9x5x3 inch loaf pan {or glass baking dish} by spraying with non-stick cooking spray. Set aside.

2. In a medium bowl, sift together flour, dark cocoa powder, baking powder, baking soda, and salt. Mix in chopped walnuts and chocolate chips, and toss to coat.

3. In a separate bowl, whisk together mashed banana, eggs, sugar, oil, Greek yogurt, orange zest, vanilla extract, and orange extract if using. Stir until smooth.

4. Pour wet ingredients into dry ingredients and stir until just moistened. {It's ok if there are a few lumps in there.}

5. Pour batter into prepared loaf pan and bake for 55 to 65 minutes, until a skewer inserted in the center comes out mostly clean. {There will probably be some moist crumbs, which is ok. You just want to make sure it's not wet batter in the center.}

6. Cool on a wire rack for 20-30 minutes, then remove from pan.

Chocolate Glaze

3 tablespoons semi-sweet chocolate chips
2 tablespoons heavy cream

1. Combine ingredients in a small bowl and heat in the microwave on high, 30-45 seconds, stopping and stirring half way through cooking time.

2. Stir until completely melted and smooth, then drizzle over bread.

Brunch Week: Caramelized Onion & Bacon Croque Monsieur

Where do you find cooking inspiration?

Is it from ordinary life events? The nostalgia of old family favorites? Do you get creative in the kitchen for holidays and celebrations? Or get motivated by your travels and ingredients that knock your socks off?

For me, it's all of the above.

Sometimes, I go directly to the source of cooking genius: Talented chefs that have a proven record of creating delectable dishes. It's like a cooking cheat sheet!

Whether it's watching the Food Network and taking note of ideas that stand out to me, or allowing my palate to do the research by heading out to restaurants and letting the flavors do the talking, I am always left inspired by the pros.

After all, they've practiced, they've sampled, they've slaved away in hot kitchens... they've done all the work for us and have given us the finished product of a well planned meal or dish that tickles the taste buds.

While I was devising my brunch week menu, I was asked if I'd take a look at some recipes created by both well-known and up-and-coming chefs and create my own spin on their masterpieces, and since that's typically my style anyway, I happily agreed to do so!

And so the Caramelized Onion and Bacon Croque Monsieur came to be... born of Chef François Payard's fanciful twist on the already delightful Croque Monsieur  {a gussied up French hot ham & cheese}.

Chef François' version, the Smoked Salmon Croque Monsieur, replaced the traditional ham version with a protein of a more aquatic nature. It's like good ol' Bagels and Lox went to France, fell in love with their fancy interpretation of grilled cheese, and wound up with this mouthwatering creation!

As amazing as the salmon rendition of this sandwich sounds, I don't typically have smoked salmon on hand. But after all of my Derby cooking last week, I did have an excess amount of bacon taking up quite a bit of space in the fridge.

So...



I did the next best thing. Maybe even THE best thing. Because when is bacon not the best idea?

Sweet, caramelized onions with a salty bacon bite {and a hint of rosemary} serve as the main filling for this decadent brunch {or anytime!} main. Topped with bubbly, melted fontina cheese, this certainly isn't your every day sandwich... though you'll wish it were!

While I did adapt the recipe quite a bit, I used Chef François' method of preparation, and though it requires a few more steps than just throwing the old grilled cheese on a skillet, I think it makes for toasty perfection! Using a cast iron skillet {like one from our sponsor, Lodge Cast Iron!} produces nice, even heat for all-over browning. Chef François' technique also allows for pre-assembling the sandwiches in their happy little foil packets ahead of time, which is a great way to cut on prep time if you're hosting a brunch and don't want to be in the kitchen the whole time.

P.S. If you haven't yet entered the giveaway for all of the swoon-worthy prizes being provided by our lovely sponsors, make sure you do so today! {And if you haven't seen what the prizes are, head over to Monday's post for pics!}

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Brunch Week will be going on until Saturday, May 11th, when we'll announce the winners for all the loot during a PinChatLive at 2pm EST over on our Brunch Week Pinterest Board. {Hint: Go check it out!}

Looking for something other than onion-y, bacon-y goodness for your brunch menu? You're in luck... I've got oodles of recipes to be inspired by for you! You can thank these bloggers for their brunch makin' skills. ;)

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie's Cucina
Brioche by poet in the pantry by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Belgian Liege Waffles by The Girl In The Little Red Kitchen

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook
Lemon Poke Cake by Real Housemoms


Caramelized Onion & Bacon Croque Monsieur
Inspired by Chef François Payard, FP Patisserie

1 medium onion, thinly sliced
2 small sprigs fresh rosemary, finely minced {or 1/4 teaspoon dried rosemary}
1/4 cup white wine, chicken broth, or preferred cooking liquid
2 tablespoons heavy cream
1/2 cup fontina cheese, grated
4 slices whole wheat bread
4 strips of bacon, crisply cooked using your prefered method
2 tablespoons butter, softened to room temperature
Salt and pepper to taste

1. In a large pan, heat about a tablespoon of olive oil over medium heat. Add onion and cook, stirring often, for about 5 minutes. Stir in minced rosemary, and continue to cook. When the onions start to get dry, add a bit of liquid at a time {I used white wine, but you can use just about any liquid you'd like} to deglaze the pan, scraping up any bits that are stuck to the bottom. 

2. Continue to cook {and stir, and deglaze} for about 15 minutes until soft and deeply caramelized. Set aside.

3. Meanwhile, in a small bowl, beat the heavy cream with a whisk until it is thickened - season with a pinch of salt and pepper. Add about 2 tablespoons of grated fontina and fold it in carefully as not to deflate the cream.

4. Spread the cream mixture evenly on 4 pieces of whole wheat bread. Place caramelized onion on 2 of the bread slices, then top with cooked bacon. {I put a little extra onion on top of the bacon so it would be surrounded on all sides, but you can assemble yours the way you'd like!} Top each piece with the two remaining bread slices, cream side down. You'll have 2 sandwiches.

5. Butter the top and bottom of each sandwich liberally. {This will help it not to stick to the foil when it is cooked.}

6. Place each sandwich on top of a square of foil, and wrap completely. You'll have two wrapped sandwiches. {Try not to make the foil all bunched up, the flatter the better so it has contact with the skillet.}

7. Heat a heavy bottomed skillet {such as a cast iron skillet} over medium-high heat on the stove top. At this time, preheat your oven to 400 degrees, as well. Place each wrapped sandwich directly onto the skillet and toast on each side for about a minute, pressing down slightly.

8. Remove the skillet from the stove top. Unwrap the sandwiches {carefully... they're hot!}, and make sure they are not sticking to the foil. Top each sandwich with remaining grated fontina. Leave the sandwiches on the skillet, each on their own piece of foil, and bake for about 6-8 minutes or until the cheese is melted and bubbly.

9. Slice in half {or in quarters, if you'd like} and serve warm. This sandwich goes nicely with a side salad. {With all that bacon & cheese, you might want to eat some greens!}  ;)

Brunch Week: Pineapple-Basil Tea

What's not to love about brunch?

It's late enough in the day that it doesn't require an early wake-up {I'm not a morning person}, and early enough that you don't have to feel guilty about spending a few hours nibbling and chatting with friends.

It allows for larger portions since you're combining two meals of the day. {Right?}

It makes drinking champagne or vodka before noon perfectly acceptable behavior.

It combines the best of breakfast and lunch with room for indulgences that don't usually appear until after dinner.

In short: Brunch rocks.

And this week, as we gear up for the culminating brunch event of the spring -- Mother's Day -- I'll be sharing a whole collection of brunch recipes compiled by a talented group of food bloggers who love brunch as much as I do. {Hi gals!}

But the Brunch Bonanza doesn't just stop there. {Because what fun would that be?}

We're also going to be giving you an opportunity to win some absolutely fantastic prizes {20 of them, to be exact!} from the best sponsors. Ever.

These generous folks have put together some must-have items that are perfect for getting your brunch on at home!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

From California Walnuts one lucky winner will receive:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip. A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet). In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win). AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don't miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

 

A Flavors of Summer Entertaining Package including (get this!) a $100 gift card to Sur la Table! In addition to the amazing gift card, this entertaining package includes a variety of goodies including cookbooks, kitchen utensils, entertaining partyware like a chip and dip server, beverage container and more. From free products, to fun stuff for decorating - you'll be able to make the most of your next summer party.

Prize #4:

From Black Gold Farms one lucky winner will receive:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

From the Food and Wine Conference and #SundaySupper:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob's Red Mill one lucky winner will receive:

A Bob's Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob's Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

From Whole Foods Orlando one lucky winner will receive:  

The Whole Foods Orlando Breakfast In Bed Basket: Mixing Bowl, Allegro Organic Breakfast Blend Coffee, Allegro Coffee Mug, Cooking Whisk, Microplane, Delamotte Champagne, 365 Organic Amber Maple Syrup, Whole Pantry Cinnamon Sticks, French Brioche and a $25 Whole Foods Market Gift Card

Prize #8:

From Whole Foods Orlando one lucky winner will receive:

      

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

From Stonyfield Organic one lucky winner will receive:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

So cool, right?

You know what else is cool?

This refreshing Pineapple-Basil Tea.

I love pineapple anything. The sweet, tropical flavor just screams "relaxation" to me. Paired with herbal, fragrant basil and robust black tea, it's heaven in a glass. And the perfect beverage for a leisurely brunch with friends or family. It's an unexpected twist on a brunch staple, and the perfect thing to sip on while enjoying all of your favorite dishes.

Make sure to check out the other scrumptious recipes shared today by the lovely ladies of Brunch Week, and check back this week for many more brunch ideas!

Beverages

Watermelon Rosemary Champagne Cocktail by Vanilla Lemonade
Pear Hibiscus Brunch Cocktail by Rachel Cooks
Strawberry Rose Sangria by The Girl In The Little Red Kitchen
Mocha Frappuccino by Around My Family Table

Eggs

Tomato and Mozzarella Quiche by Love and Confection
Cherry Tomato and Chorizo Omelette by Katie’s Cucina
Asparagus and Bacon Quicheby Confessions of an Overworked Mom

Meat, Poultry and Fish

Bacon Canapés with Oranges and Maple Yogurt by Cook the Story
Chicken Bacon Ranch Panini by Sweet Remedy
Pancetta Wrapped Chicken by Jane’s Adventures in Dinner

Breads, Grains, Cereals and Pancake-type Yums

Spinach and Goat Cheese Muffins by Culinary Flavors
Overnight Blintz Bake by White Lights on Wednesday
Bananas Foster French Toast by by Cravings of a Lunatic

Desserts

Cinnamon Raisin Bread by Katie’s Cucina
Mrs. Lund’s Fresh Plum Cake by The Vintage Cook Chocolate Chip Banana Bundt Cake by Take A Bite Out Of Boca Strawberry Scones by Kokocooks
Strawberry Mascarpone Tart by Kelly Bakes

Fruits and Veggies

Honey-Watermelon Soup by Culinary Adventures with Camilla

Don't forget to try your luck on winning one of the giveaway prize packs... if you could choose, which would you want to win?

Ready to enter?? GOOD LUCK!

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Disclosure: I was not compensated for this post, but am among a group of bloggers to receive free products and promotional items from a few of the sponsors mentioned above. As always, all opinions are my own!

Pineapple-Basil Tea
Adapted from Southern Living

For Pineapple Syrup:
1 cup water
1 1/2 cups sugar
2 cups fresh pineapple, chopped

For Tea:
3 cups water + 6 cups cold water
8 black tea bags
1/4 cup fresh basil, chopped


1. In a medium saucepan, combine water, sugar, and chopped pineapple and bring to a boil over medium-high heat. Reduce the heat and simmer for about 10 minutes, stirring occasionally.

2. Pour the pineapple mixture into the blender and process until smooth. {You may want to cool it slightly as hot liquids can be dangerous to blend at high speeds!} Pour the mixture through a fine mesh strainer into a pitcher, pressing on the pulp.

3. Meanwhile, bring 3 cups of water to a boil. Add the teabags and boil for about a minute, then remove from heat and allow to steep, about 10 minutes. Toss the teabags after steeping. {Or, check out these 10 cool things you can do with used tea bags!}

4. Add the tea to the pitcher containing the pineapple mixture, along with the chopped basil* and 6 cups of cold water. Stir well to combine. Refrigerate to chill.

Serve over ice and garnish with pineapple slices if desired.

*I found that I wasn't a big fan of the little floating basil leaves while I was sipping, so it might be a good idea to serve this tea with a straw. :) Alternatively, you can infuse the tea with the flavor of the basil leaves by adding it to the water while the tea is steeping, then straining out the leaves before pouring it in the pineapple mixture. This way, you have the flavor of basil without the floating particles!

Race Day Pie

Well, you guys, today's my last day to prep for tomorrow's big Derby celebration.

I've been trying to stick to my party planning timeline all week in an effort to avoid a major meltdown at the 11th hour, but you know how it goes... something always comes up last minute!

So, I guess that plan is not to expect to stick with the plan.

{I'm learning to be a little more flexible.}

Anyway, I've been working my way through the menu this week, starting to chop, assemble, and make anything that I can do ahead of time so that I can have fun with everyone else on Saturday. It's taken me many, many parties, events, and gatherings to learn how to plan things out so that this is possible. I can't tell you how many times I've wound up in the kitchen during an entire party, which makes for a very sad hostess & very neglected guests.

This time around, I've made things ahead and have a good mixture of items that can be served cold or at room temp to balance out those that need to be baked or heated through the day of.

Life would be much easier with a double oven, I'm not gonna lie. But we'll make do with what we've got!

I can't keep it to myself anymore... I've got to share my Southern inspired menu for Derby Day. The rest of the details will just have to stay under wraps until after the party. {Rats.}

Kentucky Derby Menu

Beverages

 Mint Juleps

Classic, Blackberry-Mint, Grapefruit-Honey, & Peach-Basil

Oaks Lily Cocktail

Governor's Mansion Peach Tea Punch

Appetizers

Classic Cheese Straws

Benedictine Dip 

Served with Pumpernickel Toasts

Blue Cheese-Bacon Dip

Served with Crackers & Grapes

Pineapple Julep Fruit Salad

Mains

Chicken & Waffle Bites 

with Horseradish Peach Syrup

Country Ham on Homemade Biscuits 

with Pepper Honey

Sides

Cheese Grits Casserole

Beer Mac & Cheese

Corn on the Cob 

with Chili-Honey Butter

Southern Baked Beans

Blue Cheese Roasted Potato Salad

Dessert

"Derby Pie"
Maple Cupcakes with Maple Caramel Buttercream
topped with Candied Bacon & Candied Pecans

Just about everything is homemade because: A.) I only feed my friends the best. B.) That's just how I roll. and C.) I'm crazy. 

But I'm also really excited. {In case you couldn't tell.} 

I still have lots left to do before "go time" tomorrow... but I guess there's no event more appropriate to race against time. ;) 

Enough yammering on. It's time to get to work & pull together the last details. But before I go, I've got one more thing to share: A recipe for Race Day Pie, a.k.a. "Derby Pie".

Did you know that you can't actually call it "Derby Pie" because it's a registered trademark of Kern's Kitchen? They're famous for the official Pie of the Derby, and they sure take it seriously. Their recipe is super top-secret, and they're very picky about other people claiming to make the real thing. So, out of respect, I'm calling mine "Race Day Pie" ... no need to tick anyone off. ;)

The pie is a delicious blend of chocolate, bourbon, and walnuts, though I've also seen many recipes made with pecans. I stuck to walnuts because that's how Kern's does it, and they're obviously the most official!

It's almost like a chocolate chip-walnut cookie baked in a pie crust with the sweet flavor of bourbon shining through. Nothing wrong with that!

No matter what you call this sweet treat, it's sure to be the ideal ending to Derby day... though winning a few bucks on the race wouldn't hurt, either. ;)

.... And they're off! 

Race Day Pie
Found at The Chattanoogan

1/2 cup flour
1 cup sugar
2 eggs
1/2 cup butter, melted & slightly cooled
2 tablespoons Kentucky bourbon {I used Jim Beam, but Early Times is the official Derby bourbon}
1 cup walnuts, coarsely chopped
1/4 cup semi-sweet chocolate chips {I accidentally used milk chocolate, but no harm done!}
1 teaspoon vanilla extract
Pinch of salt

Pie Crust -
I used this recipe, but you can certainly use your favorite or buy a pre-made pie crust. {I won't tell.}

1. Make pie crust. {Or unwrap, if cheating!} Arrange in a pie dish. {At this point, I pierced it a bunch of times with a fork just to make sure it didn't puff during baking. It may not be necessary because there's a filling, but I didn't want to risk it.} Refrigerate until needed. Preheat oven to 350 degrees.

2. In a large bowl, whisk together flour, sugar, and salt.

3. In a medium bowl, whisk together eggs, melted butter, bourbon, and vanilla extract.

4. Add wet ingredients to dry and whisk until just combined. Gently mix in walnuts and chocolate chips.

5. Pour mixture into unbaked pie crust. Bake for 40-45 minutes until the top is slightly puffed and lightly golden, and a toothpick inserted into the pie comes out mostly clean. {Not super batter-y.}

6. Cool before slicing.

Benedictine Spread - A Derby Classic

In Monday's post, I told you all about my semi-obsession with the Kentucky Derby despite my less-than-appealing experiences with the event, and my extreme excitement over hosting my very first Derby party.

{Fun Fact: I have a thing for The South in general. Did you know that I pretty much only read Southern novels? It's true. I'm a sucker for a drawl and an antebellum mansion.}

Maybe I like the idea of Derby so much because it lends itself to a theme... and boy, do I love a themed party.

The only thing I love more is a recipe with a long standing history, like this Benedictine spread.

In doing my research for my Southern inspired party menu, I came across this intriguing recipe. I immediately added it to my list of "musts", after seeing it mentioned over and over again in association with race day.

But I just had to know why this simple cucumber spread was such a Derby staple.

According to The University of Google {hehe!}, Benedictine spread was created and made famous by a lady named Miss Jennie {JI-nee, if you're gonna say it all Southern-like} Benedict. {Hence "Benedictine". Duh.} She became well known in her neck of the woods for her scrumptious catering business, run out of her 256-square-foot kitchen built in her back yard. Her burgeoning success lead her to later open a tearoom in Louisville, which was a pretty hoppin' spot at the time.

Now, this was 1893. And it amazed me to think that a lady was able to gain such credibility and achieve such success... enough to become the first woman to hold a membership on the Louisville Board of Trade. {Go Jennie!} She was also a proud graduate of Fannie Farmer's Boston Cooking School {move over, Le Cordon Bleu}, a cookbook author, and a humanitarian for several causes.*

I love this lady and I just "met" her.

I can almost picture Miss Jennie in her kitchen whipping up Benedictine tea sandwiches, which happen to be a perfect pairing with Mint Juleps. {I'm sure the cream cheese & cucumber help soothe the burn caused by all that bourbon.}

This spread can be used for tea sandwiches or served with pumpernickel toasts. It can also be thinned out with extra some sour cream or mayo to form a dipping consistency for crudites, chips, or crackers.

No matter how you serve it up, you'll be treating your guests to a little taste of history... and with any luck, it'll be one that Miss Jennie herself would've approved of.

Benedictine Spread
Barely adapted from Chow

1 large English cucumber, peeled*, halved, and seeded and grated*
1/4 medium white onion, grated
8 oz. {1 package} cream cheese {I used the 1/3 less fat kind}
1/4 cup sour cream
1 tablespoon Green Jalapeno Tabasco sauce*
1/4 to 1/2  teaspoon kosher salt

1. Place grated cucumber and onion in a fine mesh strainer over a bowl. Press down to drain of excess water. Sprinkle with a pinch of salt and let sit for 15 minutes or overnight in the refrigerator, pressing every so often to drain. {Alternatively, you can place the grated mixture in the center of a clean kitchen towel and twist to wring out as much water as possible.} Discard liquid.

2. In the bowl of a mixer, combine drained cucumber, onion, cream cheese, sour cream and Tabasco. Beat until well combined.

3. Taste and add salt to your liking. {Start with less & work your way up.}

4. Put in a bowl and refrigerate until chilled.

5. Serve with pumpernickel toasts, veggies, or crackers.

*Notes:

- Benedictine usually calls for peeled cucumber, but I forgot to peel mine before grating. With English cucumbers, peeling is optional since they typically come wrapped, without a waxy coating, and have a thinner skin.

- I grate my veggies & cheeses using my food processor grating disk, but you can do it by hand using a box grater as well. {But who would want to?}

- Using Green Jalapeno Tabasco Sauce will help achieve that green tint that Benedictine is known for. I prefer this to using food coloring, but if you want to use a drop of green food coloring, go for it.

- Source Info:
http://blogcritics.org/tastes/article/jennie-benedict-and-the-blue-ribbon/
http://www.littlecolonel.com/Places/Louisville/Benedicts.htm