Archives for June 2013

Super Simple Mini Cherry Pies

June 14, 2013

Okay, okay! So this recipe isn’t really a recipe. But hear me out…

They are just so cute not to share! Plus, I just love simple things that you can throw together from start to finish in like 25-30 minutes.

I picked this summery recipe for this week’s edition of Sprint Cup Snacks because I wanted to take a picture and use these new napkins in it. NO!!! It’s because this weekend’s race is at Michigan International Speedway, and Michigan is known for their cherries. I mean, come on, the National Cherry Festival is held Michigan. Perfect!

Some helpful tips along the way. Basically don’t do what I did the first time I made these…

Do not over fill. They can easily bubble out all over the muffin tin.
Do not over bake. They are tiny so they are quick baking therefore don’t go up stairs to do laundry (out of range to hear the buzzer) and then run downstairs frantically when you remember you have something in the oven.
Let them cool a lot before you try to take them out of the well greased muffin tin.

Super Simple Mini Cherry Pies_01

Since this is a basic recipe feel free to change up the fruit or even the design on top. Just remember they are so super cute no matter what since they are teeny tiny 🙂

Super Simple Mini Cherry Pies

Makes 18 mini pies

Ingredients

2-9″ pie crusts
1- 14 ounce can of cherry pie filling
1 egg, plus 2 tablepsoons water
sugar
Need a 2″ circle cookie cutter and a very small star cookie cutter

Process

Preheat your oven to 425. Grease a mini muffin tin.
Use a 2″ circle cutter to cut circles out of the pie dough. Place one circle in each opening.
Place 2 tablespoons of the filling in each tart shell. (I placed 3 cherries per pie)
Cut the stars tops out of the remaining pie dough and top each tart with a star.
Make an egg wash by beating one egg with the water. Brush the top of each tart and then sprinkle with a bit of sugar.
Bake for 12-15 minutes on the upper rack.

Slightly adapted from Frankly Entertaining

Thirsty Thursday: Snickers Milkshake

June 13, 2013

Thirsty Thursday – Snickers Milkshake – Who wouldn’t want a candy bar in an ice cold glass overflowing with chocolate and peanuts

It’s mid June and it’s really freaking cold out here in Boston. Plus it’s been raining non stop. I am not happy about this. Not happy at all.

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6.7-9: Weekend Recap

June 10, 2013

{Friday Night} Price picked me up from work, bring home gates | lots and lots of rain | watch Wreck it Ralph | bed early | kemper up 2x at night

{Saturday} slept in to 7am | post office | Haymarket | Mike’s Pastry | Katz’s bagel | unloaded the car | McDonald’s for coffee | Trader Joe’s | go up to NH to visit Catherine and Ed | lunch with Ed’s sister’s | hang out for a few hours | drive back home | NH liquor store stop for vodka | home | price did laundry | make homemade mac and cheese for dinner | catching up of lots of dishes | bed

{Sunday} up early | Price had a headache | make fruit salad | baking prep | clean up scrapbooking desk | work on PL | home depot for plants | plant the Pieris Japonica | lunch- tomato salad | Nationwide Race | Sprint Cup Race | nap | blogging & pinterest | dig up grass to plant bulbs | dishes | watch the Tony’s | bed

pb2 smoothie

kemper raincoat

kemper in bed

boston terriers

mac and cheese

Everything (Bagel) Pretzel Bites

June 7, 2013

I kinda felt that if I called this recipe Everything Pretzel Bites that it wouldn’t make sense exactly.

You see, instead of just topping them with the traditional salt I decided that the everything bagel topping would be the best thing ever.

When I was little I would not touch anything besides a plain bagel so an everything bagel was totally out of the question. But then time went on and I got some smarts and realized how amazing they are. If I could eat an everything bagel every day of my life I would.

Anyway, since I love all things ‘everything’ and carbs in general I made these rocking pretzel bites for this week’s edition of Sprint Cup Snacks. How can I ignore pretzels when this weekend’s race is at Pocono?!?! Exactly, I just can’t ignore those Pennslylvania Dutch and their love of pretzels.

Oh man, let me tell you that these pretzel bites rock! They were easy to make and the resulting pretzels were to yummy. The perfect amount of chew and great pretzel flavor. Just love how the baking soda skinny dip makes pretzels, well pretzels. And if you love salt on your pretzel then just stick with topping it with that but I swear the everything bagel topping is a fun twist.

We enjoyed the pretzel bites with a caramelized onion dip from Trader Joe’s and a pretty spicy brown mustard.

They disappeared quickly…

Everything (Bagel) Pretzel Bites

Makes 12 servings

Ingredients

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups + 1 tbs hot water
1/4 cup everything bagel topping (to sprinkle on top)

Process

In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together the flour, sugar, brown sugar, and salt. Make a well in the center and add the oil and yeast mixture.
Knead the dough until smooth, about 7 to 8 minutes or use a stand mixer with the hook attachment. While the dough is coming together, watch it to see if it is looking dry so you can add a tablespoon+ of water. (I added about 2 tablespoons)
Lightly oil a large bowl and place the dough in the bowl. Lightly coat the dough with oil as well. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 – 2 hours.
When the dough has risen, preheat your oven to 450 degrees.
Put the risen dough on a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope (do not re-knead) and cut into 1″ – 1 1/2″ pieces.
Once all of the dough is all shaped, dissolve the baking soda in very hot water in a bowl.
Dip each pretzel bite into the baking soda mixture and place on a generously greased baking sheet. Sprinkle with the everything bagel topping.
Bake in preheated oven for 6-8 minutes, until lightly browned. Serve warm with dip or mustard. Best the first day.

Adapted from Lily Shop

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Thirsty Thursday: S’mores Milkshake

June 6, 2013

So there is an ice cream truck that has been taunting me every night since it drives right down our block. It alternates between playing “pop goes the weasel” and “la cucaracha”. We live in a Hispanic area so the later song selection makes sense.

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Quote of the Day

June 4, 2013

Via My Sweet Savannah

Fingers Crossed.

5.31-6.2: Weekend Recap

June 3, 2013

{Friday} Price went to work early | cereal for breakfast | watch news and get ready | pick up Price | meet with DR & have test done | back home | mac and cheese | lounge around watching TV and movies and nap | make dip | make Kemper food | Price home late | eat dinner | more lounging around | bed

{Saturday} finish making Kemper a big batch of food | Price cleaned rabbits | set up AC for rabbits | breakfast | get ready | pack up the car | drive to Greenwich | go to the boat | Price helps dad with boat stuff | lunch | hang around | get dinner at Greenwich Prime Meats | feed Kemper | dinner at Kris’s | back to the boat | bed

{Sunday} up early with the pup | back to bed while Price took Kemper on a walk | get up, get ready, clean up the boat | go to Kris’ for breakfast | pick up Kemper at the boat | drive home | Sonic Happy Hour | drop Price off at work | unpack car & make sauce | pick up Emily & give her her spare key | pick up Price | gas | home | dinner | watch DVR’s NASCAR race | lounge around | bed

Monday Munchies: The Red Hat- Boston, MA

June 3, 2013

As part of my Monday Munchies series, I will feature a different eatery for a review on the first and third Monday of every month. Hope you enjoy!

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Oh, man my Monday Munchies series has really taken a hit! I’ve slacked off since we hadn’t really been going out with having the dog to coordinate our outings around. Plus, Price and I have been so busy at work so we’ve just been keeping things simple and staying in. Or ordering take out- love you Foodler! I hate being off schedule, even if it is my own schedule so I’m starting things up again and I promise I’ll have some great shares in the upcoming months. 🙂

So here I am, finally sharing with you about a nice little lunch I had with Pricer at The Red Hat in Boston. We had a groupon so we got a fantastic deal on this lunch. Plus it’s exactly why we ordered so much. noms.

Santa Fe Egg Rolls- Egg rolls stuffed with Santa Fe sauced chicken and spring vegetables. Served with orange marmalade sauce – 6.99

These were really good but nothing too special. Plus, I have a feeling they were pre-made. I never would have thought of pairing spicy egg rolls with a marmalade sauce but it was a nice opposites attract sort of thing.

Buffalo Chicken Tenders- Breaded chicken tenders with accompanying sauces – 7.99

Do you see how big these tenders are?!? These were soooo good. And massive! The buffalo sauce was spicy but, as always, served with some celery and blue cheese dressing to cool it down. These would be great for a crowd to enjoy while watching a game.

Turkey Club Salad- Your favorite club without the bread. Spring greens topped with roasted turkey breast, tomatoes and red onions tossed with honey mustard dressing. Finished with crispy bacon bits – 8.99

Price ordered this salad since he loves club sandwiches and salads. It was a big, fresh salad piled high with toppings. The salad was served was a tangy honey mustard dressing, which went nicely along with the turkey.

Polo Grasso- Sautéed chicken, strips of bacon, Russian dressing and topped with mozzarella cheese-8.99

I loved this sandwich so much. I thought it sounded good and I was right. The chicken, bacon, and motz combo was so good. I also think it would be great with swiss, but anyway. It was a great combo tied together with the tangy Russian dressing. (Random factoid- I love Russian dressing on sandwiches, but not on salads.) It was served with a mound of seasoned waffled fries.

Some things were ordered were hits and others were misses but we really enjoyed the lunch over all. It was a great deal as we had plenty of left overs to enjoy the next day. Give The Red Hat a try for lunch as well. 🙂

The Red Hat

9 Bowdoin Street

Boston, MA 02114

(617) 523-2175