Strawberry Bread { #FLStrawberry + #SundaySupper }

The recipe for this fruit-swirled quick bread calls for fresh Florida Strawberries and is perfect for your holiday entertaining menu or a homemade holiday gift. Try a cream cheese spread as a delicious side for this Strawberry Bread Recipe.

I must admit growing up in the Northeast I, like many living in the northern states, think of strawberries as a summer fruit only seasonally available in the warmer months. But did you know that American grown Florida Strawberries are available November through April. Makes you wonder why you would ever buy a strawberry not grown in the U.S. right?

So now the question is – What tasty treats can we make year round to take advantage of this berry abundance? Luckily there is a plethora of sweet and savory strawberry recipes to be found for any winter entertaining opportunity you have to break out those beautiful Florida Strawberries.

I love this twist on a standard Strawberry Bread recipe with switching out the cinnamon for cardamon. It adds a special flavor that is wonderful for the cooler months of the holiday season.

And don’t forget all the amazing health benefits of strawberries! Strawberries and other fruits are virtually fat-free and contain no cholesterol. They are an excellent source of folic acid and a good source of potassium, which helps regulate blood pressure. PLUS strawberry skins contains both gallic and ellagic acids which many researchers believe help treat and even prevent certain forms of cancer. Learn more about the health benefits on the Florida Strawberry Website – HERE.

Update :: Over time, I have had several questions about the type of strawberries I use in my recipes. Here is a photo of the strawberries I use, fresh Florida Strawberries.

Strawberry Bread Recipe

INGREDIENTS

5 tablespoons plus 1 teaspoon unsalted butter, softened, plus more for pan

1 pint fresh Florida Strawberries, rinsed, hulled, halved and mashed with a fork

1 3/4 cups whole wheat organic all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cardamon

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

DIRECTIONS

Preheat oven to 350 degrees.

Butter an 8-by-4-inch loaf pan.

In a small saucepan, bring strawberries to a boil over medium heat. Cook, stirring, 1 minute. Set aside to cool.

In a medium bowl, whisk to combine flour, baking soda, cardamon, baking powder, and salt; set aside.

In a mixing bowl, with an electric mixer, cream butter, sugar, and eggs until light and fluffy. Add 1/2 of flour mixture, 1/3 cup water combine well, mix in remaining flour mixture. Fold in reserved strawberries.

Scrape batter into buttered pan, smoothing top. Bake 45 minutes, check for doneness, tent top with foil to prevent browning, cook another 15 minutes. Bread is done when a toothpick inserted in center comes out clean, about 1 hour.

Cool in pan 10 minutes. Run a knife around edges; invert onto a rack to remove from pan. Reinvert; cool completely.

Links to social channels for Florida Strawberries

Florida Strawberry is launching a huge giveaway this season.

Submit a fabulous photo with Florida strawberries and receive a free Florida Strawberry cap plus get entered for a chance to win a getaway to Florida at the TradeWinds Island Resort in St. Pete’s Beach. Airfare, accommodations, and a tour of a strawberry farm in Plant City for up to 4 people. Enter HERE.

Giveaway terms and conditions.

Key factors:

The Florida Strawberry Cap Contest #FloridaStrawberryCap begins on December 12, 2016 at 12:00 a.m. and ends on February 12, 2017 at 11:59 p.m.
Submit a photo directly through the link or on social media using the #FLStrawberryCap hashtag
Everyone who enters gets a Florida Strawberry Cap – Limit one per household
You can enter for the grand prize as many times as you’d like

Disclosure Statement: This post is sponsored byFlorida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Appetizers

Balsamic Strawberry Brie Bites by Casa de Crews
Roasted Strawberry Chipotle Sauce by Grumpy’s Honeybunch
Savory Strawberry Crostini by Cooking Chat
Strawberry Apple Salsa by Renee’s Kitchen Adventures
Strawberry Hummus by The Freshman Cook

Desserts

Chocolate Covered Strawberries by Desserts Required
Classic Eton Mess by Sunday Supper Movement
Fresh Strawberry Pie by Recipes Food and Cooking
Goopy Goop – A Healthy Strawberry Sauce by Cricket’s Confections
Strawberry Bundt Cake by Caroline’s Cooking
Strawberry Layer Cake with Strawberry Buttercream Frosting by Family Around The Table

Main Dishes

Grilled Balsamic Strawberry & Chicken Kabobs by Books n’ Cooks
Grilled Fish Topped with Strawberry Salsa by A Kitchen Hoor’s Adventures
Spicy Strawberry BBQ Shredded Chicken by The Crumby Cupcake
Strawberry and Arugula Pizza by A Mind “Full” Mom
Strawberry Balsamic Brie Grilled Cheese by Authentically Candace

Side Dishes

Strawberry Almond Couscous by Cindy’s Recipes and Writings
Strawberry Bread by An Appealing Plan
Strawberry Bruschetta Side Salad by April Golightly
Strawberry Coleslaw by Family Foodie
Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

August 17, 2016March 31, 2023

Watermelon Blueberry Agua Fresca

ok… it’s official I am obsessed. Both with Blueberries AND Agua Fresca. My fridge is filled with them both and I LOVE it. Who knew Agua Fresca would be come my new favorite drink – perfect for a morning pick me up and as an refreshing spiked Agua Fresca cocktail on the weekends. Pure brilliance.

Although the traditional Agua Fresca recipes are a simple combination of fruit, sugar and ice I have found that making a batch of herb infused simple syrup adds a tasty twist to the classic and allows the sweetness of the syrup to fully dissolve in the mixture. Plus you get the added kick of the herbs with out actually biting into a basil leaf.

Most recipes for Watermelon Agua Fresca also call for the mixture to be strained of the pulp… while I can completely understand that tradition – especially with the addition of the blueberries – I actually prefer the texture with the pulp. Try it both ways and let me know what you think!

Watermelon Blueberry Agua Fresca

INGREDIENTS

4 cups cubed fresh watermelon
1 cup fresh blueberries
ice cubes
juice of one lime, to taste
1 tablespoon basil simple syrup
basil leaves, for garnish

METHOD

Place cubed watermelon in a blender pulse until all pieces are broken down and it has become a liquid. Add blueberries, simple syrup, ice cubes and lime juice, blend until combined.

For each serving, :: Serve cold and fresh in a serving glass or fill glass with ice, top with watermelon and blueberry mixture. Garnish with basil sprig and watermelon slice. Serve chilled.

MAKES 6 – 8 SERVINGS

Looking for the perfect picnic lunch combo… mix up a batch of this Watermelon Blueberry Agua Fresca and pack up my Blueberry Chicken Salad with Picnic Tips! or get a little crazy and make my Spiked Watermelon Basil Agua Fresca for your next date night!

April 17, 2016April 12, 2022

Chive, Leek + Cheese Quiche {#SundaySupper}

Brunch is my favorite meal to serve when hosting a Spring Gathering and it must feature a menu highlighting the best herbs of my Spring garden. Flowering chives and spring leeks are the perfect combination for a Chive, Leek and Cheese Quiche.

Sure I liked chives, who doesn’t. They added color and flavor to baked potatoes right?

But then it happened…. I fell in love with chives.

At the time, I was working with a caterer in Bucks County, PA and had to stop at one of our local suppliers for micro greens – Blue Moon Acres in Buckingham, PA – on the way to the office. I had passed the farm a zillion times before but never a reason to head to the back to the wholesale area. As I walked back towards the far greenhouse to pick up my crate of micro greens there it was … a garden of chives, really a ring of chives surrounding a smaller garden, all framed by a pea gravel walk way. It was April or May and the chives where in full bloom. There purple globes opening up to the sun. Love at first sight! My inner gardener, inner cook and inner designer all came together there in that very moment. I wanted to stay in that circle forever. I have been in love with Chives ever since.

Once you are in love with an herb you find every way possible to blend it into your recipes. Luckily chives are perfect compliment to most savory dishes and work well in salads and as a garnish on platters if you have extra.

Don’t even get me started on the edible chive flowers. Those little beauties are like purple gold! If you see them, buy them and add them to a spring salad. Your guests will never stop talking about it!

Chive, Leek and Cheese Quiche is a fantastic combination of subtle spring flavors perfect for breakfast, brunch or as far as I am concerned really any meal you wish. Share the flavors with friends when they stop over and be sure to accent your table with fun colors of spring like peach, white and turquoise. And yes, BTW I am a silverware convert – Rose Gold flatware will be making many appearances on my table this Spring.

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Melting snow, blooming flowers and trees, and greening grass means spring is here and everything is coming to life! There is nothing so wonderful as grilling on the deck, enjoying a drink on the patio, and soaking in all the new life that is surrounding you! Let’s bring some of that life to the Sunday Supper table this week and share recipes to welcome spring in 2016!

Thank you Renee from Renee’s Kitchen Adventures for hosting this week’s Sunday Supper event features all the best Spring has to offer!

Breakfast:

Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
Chive and Cheese Quiche by An Appealing Plan
Lavender Scones by Feeding Big and More
Lemon Raspberry Baked Donuts by Grumpy’s Honeybunch
Matcha Donuts by The Ninja Baker
Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

Artichoke Lemon Hummus by Food Done Light
Asparagus and Goat Cheese Tart by Baking Sense
Butter Lettuce and Spring Radish Salad by Hardly A Goddess
Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
Roasted Strawberry Popsicles by Brunch-n-Bites
Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

An Unconventional Mojito by Monica’s Table
Caribbean Cream Cocktail by Cosmopolitan Cornbread
Lavender Lemon Cocktail by The Crumby Cupcake
Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
Vanilla Lavender Limeade by The Tip Toe Fairy
Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
Violet Hour by Wholistic Woman

Main Dish:

Cheese Ravioli with Morel Cream Sauce by Palatable Pastime
Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
Grilled Pork Chops with a Dijon Balsamic Herb Glaze by Recipes Food and Cooking
Lebanese Fattoush Salad by Curious Cuisiniere
One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
Orecchiette with Peas, Pecorino and Onions by Cooking Chat
Pasta with Peas by Manu’s Menu
Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
Ramp and Mushroom Frittata by Pies and Plots
Sesame Ginger Seared Ahi Coconut Tacos by Simply Healthy Family
Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
Veggie Pasta Primavera by Momma’s Meals

Side Dish:

Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
Green Peas with Onion and Bacon by Magnolia Days
Minty Pea Farro Spring Salad by She Loves Biscotti
Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

Amazing Coconut Cake by A Baking Legacy
Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
Carrot Cookies by What Smells So Good?
Chocolate Covered Strawberry Cookies by A Kitchen Hoor’s Adventures
Colorado Crème by Cooking on the Ranch
Honey Blossoms by Get the Good Stuff!
Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
Lemon Blueberry Pound Cake by Angels Sweet Homestead
Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
Meyer Lemon Bars by The Chef Next Door
No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
Rhubarb Meringue Pie by Jane’s Adventures in Dinner
Spring Cookie Bouquet by The Freshman Cook
Strawberry Cheesecake Puffs by Moore or Less Cooking
Strawberry Chocolate Chip Cake by Sweet Mornings
Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
Strawberry Moscato Sorbet by Seduction in the Kitchen
The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

December 29, 2015March 10, 2016

Easy Green Smoothie With Mango + Banana #DoleRose

I was recently told by someone, whom I highly respect, in the food writing world that she loved my blog {blushing} but that I needed to put more of me into it. ACK!! Perhaps you think it might be easy since I already write on my blog several times a week to add more of my personality but believe me it is a talent not many can do well – add just enough of your own daily life while not sound like you are whining or bragging to your readers.

You may wonder why I am writing this as an opening for an Easy Green Smoothie with Mango and Banana Recipe – well my answer is two-fold.

Reason number 1 :: As I begin to add more of my personality to my writing I will look to other bloggers and writers who walk this fine line in a way that I respect – as I mentioned, no whining and not too much bragging. I have a mental list running and on this is list is one of my friends Ally Phillips, of Ally’s Kitchen, yes, a real in real life friend – not just an on-line “friend” – who really gets that magical line of being authentic in her writing style but not crossing it too far. Take it from me, she is just as lovely and full of personality as her book and blogs are.

So of course when I found out that Ally would be leading the count down to the 2016 Rose Parade:Rose Parade with Dole Packaged Foods at the first “Live on Green” event in Pasadena, I thought this was my chance to test my new skill.

Reason number 2 :: And here comes the adding my true voice, in January I will be going adult beverage free for the entire month and basically I need something to keep me distracted – creating easy green smoothie recipes and creative mocktails are going to have to be it… at least for 4 weeks {31 days to be exact}.

You may be thinking, whats the big deal? Simply cut out wine + beer for a month, no problem. Right? Wrong… Let me tell you I love a glass of wine after a day of work and I love my Mimosa on the weekend just as much. So for this girl those 31 days are going to be intense. I honestly can not tell you when I last went 31 days without drinking. But I am determined to do it, to prove that I can do it. Fortunately or, unfortunately for my husband, I am forcing him {yes forcing} to come along on the ride with me. We are allowing 2 passes in case an event comes up where we really want to partake but don’t want to have the guilt.

What do you think – want to come along with me and see if you can do it too? I would LOVE additional support in both my “No Drinking January” challenge. Just think how productive we will be drinking green smoothies everyday. How great our skin will look. And how good that first sip of champagne will taste on February 1st.

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While you are contemplating your 31 days of non-drinking on January 1, tune in to watch the Tournament of Roses Parade where Dole Packaged Food’s float, “Soaring Over Paradise,” explores the world’s rainforests. The float includes four waterfalls, a zip line that travels through the rainforest canopy and a flock of Macaws that appear to take flight over the floral gardens. And my friend Ally will be hosting various cooking demonstrations in the Dole Bistro.

At “Live on Green,” families are invited to indulge in food, entertainment and fun activities at free three-day event in Downtown Pasadena, Dec. 29 and 30 from 9 a.m. To 8 p.m., and Dec. 31 from 9 a.m. to 3 p.m. at the Pasadena Conference Center. Angelenos and visitors from around the world will explore 100,000 square feet of free entertainment, unique and rare exhibitions, and fun activities, as well as indulge in healthy snacks and beverages at the Dole Bistro. Dole California Cook-Off Champion Ally Phillips of Ally’s Kitchen will perform live cooking demonstrations and share quick and fun recipes featuring Dole Packaged Foods’ products.

December 27, 2015April 3, 2023

Creamy Strawberry Chia Seed Avocado Smoothie {#FLStrawberry #SundaySupper}

The time has come … we had fun in October, November and December eating and drinking as we please and now it must happen. Time to get my body back to a healthy state in time for spring. Yes – January is DETOX time.

Luckily my favorite breakfast is a cool smoothie so that part is a breeze but this year I have a shiny new Cuisinart blender and I plan to use all those blinking buttons to create some seriously tasty and nutritious smoothies for me and the MR. To kick off the detox I wanted to get a few recipes down to use as a base for the others I will create for the month, plus I know I want to add more Chia seeds and coconut water to my diet. Chia seeds I do pretty well with but coconut water, that’s another story. No matter how many times I try it I just can’t drink it straight – so I thought maybe I can hide in my morning smoothie. Brilliant right!?

Coconut water and Chia seeds do not come together for a smoothie with out a few other ingredients so I thought what seasonal, fresh and ingredients will add a ton of flavor to my morning smoothie … Avocados – YES. Strawberries – YES.

Strawberries are an antioxidant powerhouse – rich with red pigment anthocyanins, which means strawberries can potentially help prevent cancer. You may have heard that strawberries contain Vitamin C but did you know that folate, potassium and manganese are also found in strawberries – manganese helps bones and folate is important for moms to be. All of that and a 1-cup serving is less than 50 calories!

Creamy Strawberry Chia Seed Smoothie

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Did you know that Plant City, Florida is the Winter Strawberry Capital of the World?

“It all started over a hundred years ago, when Henry Plant decided to build a railroad to Tampa. The railroad offered unique potential for local growers to market their winter morsels of sunshine to the entire east coast.

In 1980, a few strawberry growers began meeting in their homes to discuss the best way to organize a group that would represent the interests of the Florida strawberry industry. In 1982, the Florida Strawberry Growers Association (FSGA) was officially formed. This organization became a voice for Florida strawberry growers. The mission for the handful of farmers was to become “partners in research, promotion and member/community service”.

In the years since then, the growers have met that mission and succeeded in forming a voluntary organization that supports over 11,000 acres of berries. Hillsborough County produces about 15 percent of the nation’s strawberries and virtually all the berries grown during the winter.”

Show us your Strawberries Instagram photo contest presented by #SundaySupper and @flastrawberries

To Enter: Share a photo featuring a strawberry using the hashtag #FLStrawberry and you could win a $100, $50, or $25 gift card
Contest runs from 12/27/15 – 01/17/16
Winners will be chosen at random and announced during the LIVE #SundaySupper Twitter Party. 01/17/16
Must be US resident 18 years of age or older. This promotion is not sponsored, endorsed, administered by, or associated with Instagram.

Visit and follow the Florida Strawberry Growers Association on social media:Facebook @FlaStrawberry , Twitter @FlaStrawberries, Instagram @flastrawberries, Pinterest @Flastrawberries.

and you MUST meet my friend Strawberry Sue!! Follow Strawberry Sue on YouTube, Twitter @flstrawberrysue.

This post is sponsored by the Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Visit ALL the Sunday Supper Bloggers to see what they are cooking up this week!

Strawberries for Starters

Crispy Strawberry and Brie Bites by Ruffles & Truffles
Strawberry Balsamic Chicken Flatbread by The Crumby Cupcake
Strawberry Basil Goat Cheese Ball by Take A Bite Out of Boca

Strawberries for Breakfast

Creamy Strawberry Chia Seed Avocado Smoothie by An Appealing Plan
Fresh Strawberry Breakfast Parfait by The Freshman Cook
Strawberry Balsamic Frittata by Gluten Free Crumbley
Strawberry Bread by Desserts Required
Strawberry Breakfast Cake by Recipe for Perfection
Strawberry French Toast Kabobs by Recipes Food and Cooking
Strawberry Guacamole & Bacon Toast by I’m Not the Nanny

Strawberries for Lunch

Strawberry-Poppyseed Chicken Salad Sandwiches by Casa de Crews
Venison Street Tacos by Grumpy’s Honeybunch
Strawberry Brie Flatbread Salad by Family Foodie
Strawberry Caprese Salad by Life Tastes Good

Strawberries for Dinner

Balsamic Pork Salad with Strawberries and Goat Cheese by Hezzi-D’s Books and Cooks
Healthy One Pot Chicken Strawberry Paella by Food Done Light
Pecan Chicken with Strawberry Chipotle Salsa by Cosmopolitan Cornbread
Quinoa with Salmon and Strawberries by Cooking Chat
Strawberry BBQ Meatballs by Cindy’s Recipes and Writings
Strawberry Risotto by Magnolia Days

Plus don’t miss Delicious Strawberry Ideas and Sweet Recipes by Sunday Supper Movement

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclosure: This post contains affiliate links to allow ease of shopping for you ~ if you purchase something after following a link I may, or may not, earn a small commission on the product.

December 18, 2015December 11, 2016

Orange Zest French Toast Bread Pudding

It’s the most wonderful time of the year!
No excuses needed – eat what you like when you like. Figure it out in January!

During the week I am a breakfast smoothie girl, but on the weekends, especially special days like Christmas and New Years Day I love a breakfast you can linger over. We frequently have savory waffles or poached eggs however I was looking to switch it up this Christmas day and have something semi made ahead that I can pop in the oven while we are opening gifts and then enjoy throughout the day.

I started looking at French Toast recipes but they always seem to leave me feeling like a weeble for the rest of the day. I wanted to include eggs in a bigger way as well so after a few tries, I landed on Ina’s French Toast Bread Pudding. Ina hasn’t steered me wrong yet so I thought I will add a few of my own twists and give it a try to see if it was a crowd pleaser.

I am always trying to buy the best ingredients and my latest obsession in the kitchen, until I am able to have my own chickens, is ensuring my eggs are the best quality I can find. If you haven’t heard of The Happy Egg Company, now you have. They are available in most geographic areas and as the name implies, they come from happy chickens! Their chickens are free range and I dream of them strolling around their fields care free taking dust baths and sipping on tea under the shade of a large tree. If a girl can dream so can a chicken, right?

This recipe calls for 8 eggs so I know the quality of the egg will definitely have an impact on the outcome as well as the overall flavor.

For my twists on the recipe I wanted to add additional orange flavor, I reached into my cabinet to find Cointreau – an orange flavored liquor. Perfect! I also whipped up a quick Cointreau glaze for a finishing touch. Feel free to leave this out of your recipe however, I would add a touch more orange zest to really bring out that lovely flavor. I might also, cut up the bottom layer of the bread into chunks to absorb more of the custard into the bread – but I will let you know how that goes next time I whip it up.

This is a fairly rich dish and I suggest serving it with a savory or salty side or protein to balance it out. Did someone say bacon….?

Orange Zest French Toast Bread Pudding

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UPDATE: THIS GIVEAWAY IS NOW CLOSED
Enter Competition

A quick note: This giveaway is only open to legal residents of the 50 United States and District of Columbia who are at least 18 years old as of the date of entry, except officers, directors, members, and employees of the Sponsor, the judging organization (if applicable), or any other party associated with the development or administration of this Promotion, and the immediate family (i.e., parents, children, siblings, spouse), and persons residing in the same household, as such individuals. This Promotion is void outside the 50 United States and the District of Columbia, and where prohibited. Contest ends 8:59PM EST January 8th, 2016.

October 10, 2015April 12, 2022

Krayl’s Raspberry Swirl Sweet Rolls

“I have been dying to make this recipe for Raspberry Swirl Sweet Rolls.”

Those were the words from my cousins girlfriend when ask – “What would you make first if you had a brand new Kitchen Aid stand mixer?” Little did I know that I would actually be doing the making…

It started off innocently enough at my Aunt’s house last month while we were visiting, when her sister, another Aunt, brought her a brand new mixer as a hostess gift for staying at her house {yes I have absolutely invited her to my house anytime she wants}.

It was my turn to head to the supermarket for groceries so I pulled up the recipe by Grace Parisi, originally published in Food & Wine in January 2011, and made a list of all the additional ingredients I would need to pick up for her to whip up a batch of these raspberry swirl rolls. Brought all the ingredients back tot he house,proudly laid them out on the counter for her to begin.

The butter softened… for almost a full day when I realized that “dying to make” actually meant “dying for someone else to make and me to eat”. I put the butter back in the fridge – it would have to wait until tomorrow when I was up for a full day of baking.

I have to admit I was a little excited to use the brand new mixer and try a new recipe. It seemed straight forward enough however the active vs inactive aspects of baking rolls or any bread for that matter had me questioning if I really had the commitment necessary to bake while on vacation… maybe Erin was on to something here. Could I convince anyone else in the house to make them for me too??

I was alone in the kitchen so it looked like if I didn’t want the raspberries to go to waste I better roll up my sleeves, put on my apron and get to mixing.

The dough mixing was super easy. I placed in a bowl to let rise. Wait.

The puffy dough was gorgeous and smooth. Roll out the dough. Roll in the raspberries. Cut into sections. Wait some more.

During this second term of waiting, reading my book {The Gold Finch… have you read it yet? I was obsessed during this trip} and lounging in the sunshine was tough work. Don’t try it unattended. A few times I gave the recipe selector a hint or two that at anytime she could feel free to take over…. No response… Back to the kitchen.

By dinner time the rolls were actually ready to go in the oven so in they went in their puffy glory.

There are a few things I would do differently next time {see my notes in the recipe below} but over all I would say if you have a day to spend at home, DO try this at home.

[yumprint-recipe id=’15’]If you try this recipe please tag me using #AnAppealingPlan so I can see it.

August 16, 2015April 12, 2022

Homemade Buttermilk Biscuits {#SundaySupper}

I remember on rainy days after school in high school my older sister, older by 2.5 years and two grades in school, would make biscuits for us to eat as an after school snack. This memory is so infused into my childhood that I can almost taste the sweet and salty combination of warm biscuit, melting butter and preserves if I close my eyes and put myself back into our den {as it was called then} in Stamford, CT.

Of course then it was a quick version whipped up made from Bisquick that was available in our cabinet. She has always been the baker between us – I would try to make brownies but they would always come out rock hard… Savory has always been my thing. But thank goodness she had the baking gene as I got to benefit from it on a regular basis.

So as we approach back-to-school season and the cooler weather, I wanted to try my hand and making homemade buttermilk biscuits that I am sure could never replace the ones my sister made, but perhaps bring me back to the youthful place with butter and jelly falling from my hands with no other care in the world – except homework and the occasional high school girl drama.

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* * * * * * *

And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

Call it a trend or a return to the past, but I believe we are bringing back entertaining at home, lingering over a table after a lovingly prepared meal with friends. It has been a way of life and passion of mine my entire adult life, and I am thrilled to be able to invite you on this journey with me through a year of celebrating every day. Filled with recipes, tablescapes, floral inspiration and seasonal entertaining ideas An Appealing Plan :: A Year of Everyday Celebrations, is a dream come true for me a true honor to be able to share it with you. To learn more about An Appealing Plan :: A Year of Everyday Celebrations here. And of course, share how you are celebrating everyday.

This Back-To-School memory is part of the Sunday Supper Community weekly post. Thank you to my good friend DB at Foodie Stuntman and Caroline at Caroline’s Cooking for hosting this weeks event.

Getting Started On School Days

Banana and Chocolate Chip Muffins by Caroline’s Cooking
Caramel Apple Granola by What Smells So Good?
Chocolate Coconut Granola Bars by Ruffles & Truffles
Cinnamon Chocolate Overnight Oats by Whole Food | Real Families
Homemade English Muffins by Busy-at-Home
Funfetti French Toast by Brunch with Joy
PB&J Muffins by Sew You Think You Can Cook

Ideas for the Lunchbox

Healthy Lunchbox Snack Mix by Noshing With The Nolands
Mini Pepperoni Calzones by The Redhead Baker
Rotisserie Chicken Salad on Croissants by Feed Me, Seymour
Turkey Bacon Ranch Wrap by Hezzi-D’s Books and Cooks
Vietnamese Fresh Spring Rolls by Curious Cuisiniere

After School Snacks and Beverages

Back to School Cookies by The Freshman Cook
Fruit ‘n Chocolate Peanut Butter Granola Bites by The Weekend Gourmet
Healthy Blueberry Peach Oat Bars by Simply Healthy Family
Homemade Buttermilk Biscuits by An Appealing Plan
Mocha Chocolate Chip Brownies by Cosmopolitan Cornbread
Mother’s Ruin Punch by Food Lust People Love
“Nut Butter” Rice Crispy Balls by Books n’ Cooks
Parmesan Crisps Recipe by Life Tastes Good
Peanut Butter & Jelly Monkey Bread by Grumpy’s Honeybunch
Peanut Butter Chocolate Chip Cheesecake Apple Nachos by Cupcakes & Kale Chips
Peanut Butter-Nutella Sandwich Cookies by Eat Picks
Waffle Pizzas by Our Good Life

School Night Suppers

Beef Peppers and Onions Burritos by Family Foodie
Grilled Chicken Sandwich by Cooking Chat
One Pot Bacon-Cheeseburger Pasta by A Gouda Life
Oven Fried Portabello Mushroom Fries by Food Done Light
Peanut Chicken Cutlets by Magnolia Days
Smoked Salmon Ravioli with Cream Sauce by Crazy Foodie Stunts
Turmeric Chicken and Couscous by Cindy’s Recipes and Writings

Sweets to End the Day

Devil’s Food Cupcakes with Chocolate Chip Buttercream by Amee’s Savory Dish
Gluten-Free Almond Joy Cupcakes by NinjaBaker
Lunchbox Flapjacks by Jane’s Adventures in Dinner
M&M Chocolate Chunk Cookies by Fantastical Sharing of Recipes
Oreo Rice Krispy Treats by The Crumby Cupcake
Paleo Cherry Blondies by Pies and Plots
Plum Crumble Bars by Feeding Big
Stuffed Peanut Butter Rice Krispie Treats by That Skinny Chick Can Bake

Would you like to join the Sunday Supper Movement? Itâ€™s easy. You can sign up by clicking here: Sunday Supper Movement.

June 27, 2015June 23, 2016

Blueberry Waffle Recipe With Fresh Nectarines

This time of year summer farmers markets are filled with all the amazing produce of the season. Nectarines, blueberries and other fresh pick fruits fill little blue containers begging you to bring them home! My Blueberry waffle with Fresh Nectarines recipe is the perfect summer brunch recipe to celebrate the summer season.

You have just returned from your local summer farmers market, your recycled burlap bags are filled with heirloom tomatoes, bunches of gloriously fragrant herbs, cute blue pints overflowing with fresh picked blueberries and a baker’s dozen of nectarines ripe and ready for eating. You pile them all in bowls on the kitchen island and step back thinking – they make a glorious seasonal display for sure!

And then it hits you…. the reality that you need recipes fast. Recipes that allow you to utilize these farmers markets finds to their fullest, to showcase summers abundance in all it’s glory! To that may I suggest a Blueberry Waffle Recipe topped with fresh nectarines.

A few years ago I bought my husband a waffle maker for Christmas and I am constantly creating new recipes to use it – you may have noticed in my book An Appealing Plan I have even branched out into savory waffles which are amazing – and what better than to mix in fresh blueberries to a standby Belgian waffle recipe, add a bit of lemon zest to bright it up and viola, a blueberry waffle recipe perfect for weekend brunch but also easy enough for a quick weekday breakfast.

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We happened to have a bottle of Mama’s Choice Blueberry Syrup on hand which added an amazing layer of flavor to the dish but feel free to skip this, add your own favorite syrup or simply sprinkle a dusting of powder sugar on top.

Looking for other ways to use those blueberries? How about a Summer Solstice Cocktail

* * * * * * *

And, if you are looking for even more ways to celebrate everyday check out An Appealing Plan the book.

February 13, 2014February 9, 2016

Looking for Some Extra Love in the Bedroom? Recipes Included.

I talk a lot about entertaining and designing spaces but when it all comes down to it, the reason we do all of this is to be able to share time with the ones we love. This Valentines Day let’s ensure your loved ones know it is all about them with special touches through out the day to show your love. Beginning of course with the most important meal of the day…Breakfast. Belgium Waffles topped with Blueberries and Raspberries, Coffee with Whipped Foam and a flute of Love Potion Champagne Cocktail all served on a tray in bed…. Sounds perfect to me!

The famous Love Potion is a simple mixture of champagne and cranberry juice. My husband and I made it when we were dating and the story goes that he tricked me with the Love Potion. So we continue to drink it today so the spell does not wear off. If you like champagne cocktails check out these versions: Harvest or Pomegranate

For the tray-blescape… (get it..) you will need:

Red and Linen napkins – 2 {one to cover the tray and the other to use}
Fork & Knife
Coffee
Two small bud vases with red tulips
card for your loved one
Menu: Coffee, Waffles, Love Potion
Add your own love

Belgium Waffles with Blueberries and Raspberries

INGREDIENTS:

3/4 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 egg – separated
1 1/2 teaspoons sugar
3/4 teaspoon vanilla
Powder sugar to top

PREPARATION:

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg yolk, sugar, and vanilla and mix well. Let the batter sit for 30 minutes. Fold in whipped egg white.

Follow the directions on your waffle iron to cook the waffles.

Top with Blueberries, Raspberries and dust with powder sugar.

Love Potion Champagne Cocktail

INGREDIENTS:

Champagne, Cava or Prosecco
Cranberry Juice
Frozen Cranberries for garnish

PREPARATION:

In a champagne flute, pour champagne 2/3 full. Pour a splash of Cranberry Juice on top. Top with frozen cranberries. Let the Love Potion do it’s work. Cheers.

Show your love today and everyday. The world need more lovers. Tell me two of your favorite ways you to show a little extra love. Lets keep it PG-13. Cheers! XO ~ Krayl