the online magazine that loves food bloggers, their recipes & photography
Summer Cool sweet treats that beat the heat
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Thrill rides and summer’s prize-winning bounty aren’t the only main attraction at the state or county fair. Food blogger DeBorah harroun shares fairground inspired dishes guaranteed to make memories at home.
Fair all for
Gluten-Free in the
food photography by D e b o r a h h a r r o u n of Ta s T e a n D T e l l b lo g .com lifestyle photography by h e i D i l a r s e n of f o o D i e c r u s h .com
C o u n t ry Create a summertime escape that’s as easy as packing your favorite blanket and finding an open space where you can sit back with a freshly baked snack. by Sa ra h & t i ffa n y of O ffbe at & i n S pir e d
Blueberries & Cream Funnel Cake
food bloggers who play together, cook together, resulting in bold ideas that meld summertime flavors.
the big chill homemade frozen treats on the go have never been easier thanks to the smooth and refreshing flavors that showcase summer on a stick.
See what happens when annaliSe Sandberg
photography by J es s ic a ba k er for f ood iec r u s h .com
h eid i L a r s en of f ood iec r u s h .com
let their imaginations run wild. written and photographed by H e i d i L a r s e n of f o o d i e c r u s H .com
check out more issues at FoodieCrush.com
They’re aspiring entrepreneurs, chefs, bakers and TV personalities with their own domain names where they trade bytes for bites.
And they’re all under 20.
Scene food bloGGinG
unlike many corporate-style conferences,
the Big potluck is an intimate, family affair, where food
bloggers arrive as individuals and leave as one happy clan.
uccessful bloggers like Hannah of Honey & Jam and Kamran from Sophisticated Gourmet were mere teens when they started their food blogs. They are now entering their twenties and have helped pave the way for a slew of young talent, following in their footsteps. Whether they’re composing a shoot for their latest creation, tackling a new recipe with their mom or cooking for the masses at a charity event, these ambitious young bloggers are winning contests, followers and fans and are making names for themselves in the food blog world.
written & photographed by H e i d i La r s e n of f oodiecr usH .com
food photography by e r i ka P i n e da- GHanny of ivor y H ut .com
Hayley TeaTer of TipTo es in THe kiTc Hen
additional photography by B r i a n s a m u eLs of a tH ouGH t f or f ood .com
party at the
potluck unlike many corporate-style conferences,
the Big potluck is an intimate, family affair, where food
bloggers arrive as individuals and leave as one happy clan.
written & photographed by H e i d i L a r s e n of f o o d i e c r u s H .com food photography by e r i ka P i n e da- G H a n n y of i vo r y H u t .com additional photography by B r i a n s a m u e L s of a t H o u G H t f o r f o o d .com
98 on the cover
Beat the heat lick by lick with homemade popsicles. Created and photographed by Jessica Baker for FoodieCrush.
Summer Crush Carefree days at the beach, amusement park thrill rides and backyard suppers as the sunset wanes in the west. These are the mementos that make summer the most memorable season of all. With the dog days of July and August at our feet and with bucket list in hand, summertime can feel like it’s ending before its even had time to begin. So if you’re feeling like you’ve lost that youthful summer crush, take a look at 7 young food bloggers with bright dreams and delicious cravings who are taking the web by storm, all under the age of 20. Armed with dogged determination and energetic ambition, this teen squad proves anyone with a taste for creativity, no matter what their age, can cook a delicious meal. And share it with others too. You’ll also meet a food blogger with a flair for dishes inspired by the classic Country Fair and we also highlight an atypical conference that found its start from food bloggers sharing homemade dishes and wisdom rather than business cards and networking. Summer’s bounty is at it’s peak. It’s time to make your mark too, and make this season the most memorable of all.
Heidi Larsen ,
is a contributor who writes and eats from Greensboro, N.C. She has a penchant for baking, travel, writing and banana puddin’ and often likes to sneak bourbon into her baked goods. Her summer wasn’t complete until she finished writing “Welcome to the Teen Food Blogging Scene” featuring some of the web’s best and brightest. See more of Hayley’s foodie adventures at her blog Tiptoes in the Kitchen.
Sarah & Tiffany
launched their blog Offbeat + Inspired as a way to share their favorite recipes, crafts and DIY projects with each other thanks to a 7-hour drive between their home cities of Lexington, KY and Chicago, IL. Soon others took notice too. They contributed their mix of talents in “Gluten-Free In the Country,” emblemizing their motto to live creatively, offbeat + inspired.
c h i e f f o o d i e c r u s h - e r , e d i t o r , c r e at i v e d i r e c t o r & d i s h wa s h e r
is a Boston-based food photographer and writer. He is the creator of the food blog A Thought For Food and Editor in Chief of The Boys Club, a site focusing on cocktail recipes and history. His work has been featured in Saveur. com, The Wall Street Journal, Edible Boston and The Improper Bostonionan. When not blogging Brian can be found snapping shots of Boston locals, restaurants and chefs or snuggling on the couch, cocktail in hand with his husband Eric and their dog Maki.
is a recent graphic design graduate who filled an internship with FoodieCrush where she worked on everything from ebooks to magazine layouts. For this issue Annie curated the product pages in this issue with a produce inspired twist. When Annie isn’t busy discovering new typefaces to use in design projects or culling fashion blogs, she makes homemade PhÓ for her husband and daughter at her home in sunny Southern California. Catch her on Instagram @alovesbleach.
recently received her photography degree and is making plans to see the world through the view of her lens. The daughter of a French mother who grew up in the South, Jessica consideres herself a photgrapher first and a cook second. While interning for FoodieCrush, Jessica assisted on photo shoots and other photo assignments which led her frosty cravings and creativity to “The Big Chill”, which she produced, photographed and enjoyed lick by lick. You can see more of her photos at The Color Gold.
Do you have a special food blog crush?
Tell me about it via e-mail, Facebook or send me a Tweet.
Gluten-Free in the C o u n t ry Create a summertime escape thatâ€™s as easy as packing your favorite blanket and finding an open space where you can sit back and be Offbeat + Inspired with a freshly baked snack. by Sarah & tiffany of Offbeat + inspired
Gluten Free Coconut and Lemon Cookies 8 oz. coconut butter 1 egg 1/3 cup brown sugar 1 teaspoon baking soda 1/3 cup coconut flour 1 teaspoon lemon extract zest of 1 lemon 1 teaspoon vanilla bean paste (or vanilla extract) 1/4 cup unsweetened coconut flakes
1. Preheat the oven to 350째 F and combine all ingredients in a bowl and stir until smooth and lump free. 2. Roll out 1-inch balls of dough, place them on a parchment-lined cookie sheet, and press into circular patties. 3. Sprinkle the tops with unsweetened coconut flakes and bake for 9 minutes or until golden brown on the bottom. Cool on a wire rack.
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ste & Te a ll T a
Fair All for
Blueberries & Cream Funnel Cake
Thrill rides and summerâ€™s prize-winning bounty arenâ€™t the only main attraction at the state or county fair. Food blogger Deborah Harroun shares fairground inspired dishes guaranteed to make memories at home. food photography by Deborah Harroun of Taste and Tell blog .com lifestyle photography by Heidi Larsen of foodiecrush .com
teeped in the tradtion of summertime Americana, a day at the fair conjures up visions of barnyard animals, blue-ribbon bounty and some of the most ingenious variations of food on a stick known to man. While city-dwellers don’t always get a hands on look—or taste—of life in the country, the Fair gives us all a chance to connect with where our food comes from. Deep fried or not.
Food blogger Deborah Harroun of the blog Taste and Tell and her husband, Josh, are keen on sharing fair fun with their children, 4 year old Abbi, 2 year old Easton and 6 month old Camden. Along with teaching kids where their food comes from, fairs offer plenty of delicious surprises around every corner. As one of the most inventive home cooks on the web, it wasnâ€™t surprising a day at the fair delivered inspiration for Deb to create some unique spins on a few fair faves.
Frozen Key Lime Pie on a Stick
While you’re a city girl, you grew up with farms and country life nearby. What do you remember most about visiting the fair? I never got to go to the state fair as a child. We lived about 3 hours from the state capital, and we never went as a family. But I did go to the county fair several times. I think my true love for the fair didn’t come until I was older and had moved away from home. In Utah, each city has their own “day” during the summer, and I truly love going to as many as I can all summer long. Springville has Art City Days, Payson has Onion Days, Midway has Swiss Days. Each one is a little bit different and unique. One of my favorites is Pleasant Grove’s Strawberry Days—mostly because I can’t get enough of the strawberries and cream. Utah has some pretty amazing strawberries, and combined with the sweet cream, it’s pure heaven. I’ve always wanted to recreate it, but it’s always been one of those things that I could never quite figure out. Then I heard a rumor that they just use soft serve ice cream that hasn’t been frozen yet, and a light went off in my head. So this time when I recreated it, I thought it was pretty darn close to the original. And even if it’s not the same, I think it might even be better.
What are some of your favorite things to do with your kids at the fair, to pass along your childhood traditions? As much as I love the rides and the cotton candy, I really get into all of the exhibits that are at the fair. I love to see the animals and the vegetable exhibits. I think it’s great that so many kids get involved with the fair through programs like 4H. What do you think county fairs have to teach children about food and where it comes from? I love that kids can go to a fair and see the vegetables and the animals —to get a look at where everything comes from. At the Utah State Fair, they have an exhibit where you can see bees working in a hive, making honey. Just to be able to see how it all works and to actually see the end product is something that is learned a lot easier when you see it first hand. At the Utah State Fair, they usually have an exhibit where kids make funny animals or creatures out of different vegetables. I don’t know why, but I love looking at them and laughing. I love seeing the creativity of kids, and it’s so apparent in that exhibit. In the same area, they usually have the giant pumpkins, too, and those are really fun. Especially for the kids.
I love the ferris wheel. There is just something about going up and around where you can see everything else that is going on in the park that I really just love. It may not be the most exhilarating ride, but I think it’s the most exciting.
Fried Cheese Curds
On your blog you create recipes that always have a unique twist to them. What was your inspiration in creating a fair-inspired food? I have a weakness for fried food, so of course I’m drawn to those. I think it’s fun to see all of the crazy things that are getting fried every year at the state fairs. For me, though, I like to take the classics and maybe change it up a bit. And of course, anything “on a stick” is going to go over well as fair food. If you could have a personal chef recreate three fair menu items to have on hand at your house for whenever the mood strikes you, what would they be? Well, since I think there are so many things you could do with a funnel cake, I’d probably choose one of those. I think a chef could get pretty creative with those toppings. Second would probably be a hot dog. Again, this is one that you could go crazy with the toppings. And I do always love a good hot dog. Third would be have to be pie. Because fairs always make me think of pie competitions, and pie is one of my favorite things. And now the question everyone’s been waiting for: If you were one animal on show at the fair, which one would it be? How about a pig, because they are considered beautiful when they are so big.
te & Tel
survival guide As a mom of three, Deb knows a thing or two about navigating public places while averting the summertime meltdown.
It’s summertime and it’s hot, so make sure you stock up on sunscreen and bring hats. Squirt bottles are fun for the kids and will cool everyone down. Stash a few water bottles in your bag or stroller if they are allowed and make sure you’re all drinking plenty of water in the heat. Bring cash to buy food and ride tickets and avoid the park or fair’s ATM’s service charge. Check the schedule ahead of time to plan around events and shows you don’t want to miss. Bring someone else along. I know that for me, 3 kids at the fair would be impossible to tackle on my own!
I’m a corn dog addict and I can’t leave the fair without trying one. I absolutely love them. Cotton candy would come in a close second, though.
Strawberries & Cream
Blueberries and Cream Funnel Cakes For cream
4 egg yolks ½ cup sugar ¼ cup flour ¼ teaspoon salt ½ cup milk 1 teaspoon vanilla extract For Blueberry Sauce 2 cups fresh blueberries 1 cup water ½ cup sugar 1 tablespoon lemon juice Pinch of salt 2 tablespoons cornstarch 2 tablespoons water For Funnel Cakes 1 egg 2/ 3 cup milk 1 ¼ cup flour 2 tablespoons sugar 1 teaspoon baking powder ¼ teaspoon salt Oil, for frying Make the cream
1. In a small bowl, lightly whisk the egg yolks. Add in the sugar, flour and salt and whisk to combine. In a small pan, bring the milk to a gentle boil. Remove from heat. 2. Slowly pour about half a cup of the hot milk into the egg mixture, whisking the entire time. Pour the mixture into the pan with the hot milk and whisk to combine. 3. Return to the heat and cook, stirring constantly, until thickened. Pour into a bowl and place a piece of plastic wrap directly on top of the sauce. Refrigerate until chilled through and ready to use.
Make the blueberry sauce
1. In a medium saucepan, combine the blueberries, water, sugar, lemon juice and salt. Slowly bring to a boil and cook, stirring occasionally, until the mixture thickens just a bit. 2. In a small bowl, combine the cornstarch with the 2 tablespoons of water. Stir into the blueberry mixture and continue to cook until the mixture has thickened. Refrigerate until ready to use. Make the funnel cakes
1. In a fryer or heavy duty pan, heat about 2 inches of oil to 350° F. 2. In a bowl, beat together the egg and milk. Stir in the flour, sugar, baking powder and salt. Place the mixture in a ziptop bag and carefully snip off the corner. 3. Starting from the center of the pan, use a swirling motion to make a round with the mixture about 6 inches in diameter. Fry until golden brown on both sides. To assemble
1. Place one funnel cake on a plate. Top with the cream and then the blueberry sauce.
Fried Cheese Curds Oil, for frying 1 egg 1 tablespoon vegetable oil 1 cup milk 1 cup flour ¼ teaspoon salt 1 teaspoon baking powder 1/ 8 teaspoon garlic powder 9 ounces cheese curds Cajun Dipping Sauce ½ cup mayonnaise 3 tablespoons ketchup 1 ½ teaspoons Cajun seasoning 1. In a heavy pot, heat the oil to 350° F. 2. While the oil is heating, prepare the dipping sauce. Combine the mayonnaise, ketchup and Cajun seasoning; mix. Refrigerate until ready to serve. 3. In a bowl, combine the egg, vegetable oil and milk; whisk lightly. Add in the flour, salt, baking powder and garlic powder. Stir to combine. 4. When the oil is up to temperature, drop 5 or 6 of the cheese curds into the batter. Using a fork, let excess batter drip off, then add to the hot oil. Cook for 60-90 seconds, just until they turn golden brown. 5. Remove from the oil and let drain on a paper towel covered plate. Continue frying in batches until all of the cheese curds are used. 6. Serve the cheese curds warm with the dipping sauce.
Frozen Key Lime Pie on a Stick For the Crust 1 ½ cups graham cracker crumbs 1/ 3 cup sugar 6 tablespoons butter, melted For the Pie 1 tablespoon lime zest 3/ 4 cup key lime juice 1 (14 ounce) can sweetened condensed milk 1 (3.5 ounce) package instant vanilla pudding 1 cup heavy cream 2 tablespoons sugar For the Chocolate Coating 3 cups semi-sweet chocolate chips 3 tablespoons vegetable shortening Make the crust
1. Preheat the oven to 375° F. 2. Combine the crumbs, sugar and butter and press in the bottom and up the sides of a 9-inch pie dish. 3. Bake until lightly golden, about 7 minutes. Cool completely.
Spread into the cooled crust and freeze until completely frozen through, preferably overnight. 4. When the pie is frozen through, use a hot knife to cut the pie into 8 slices. Using a popsicle or craft stick, push the stick into the back side of each of the slices of pie. 5. In a shallow dish, melt the chocolate chips and shortening together. When melted and smooth, dip each piece of pie into the chocolate, carefully covering the pie with chocolate. Place on a piece of waxed paper until the chocolate has hardened, then return to the freezer until ready to serve.
Strawberries and Cream 2 cups half and half ½ cup heavy cream 4 egg yolks ½ cup sugar Pinch of salt 1 teaspoon vanilla Fresh strawberries, sliced 1. In a medium pot, combine the half and half and cream. Bring to a simmer. 2. In a medium bowl, whisk together the eggs, sugar and salt. Slowly pour about half a cup of the hot cream mixture into the egg mixture, whisking continuously. Pour the mixture back into the pot. Cook, stirring constantly, until the mixture just starts to thicken, about 5 minutes. Remove from the heat and stir in the vanilla. 3. Refrigerate until completely cooled. 4. To serve, place the strawberries in a bowl or a cup and pour the cream over the top. If the cream has set up too much and is thick, stir in a half a cup of milk to thin out.
Make the pie
1. In a bowl, mix together the lime zest, lime juice and sweetened condensed milk. Mix until smooth. Stir in the pudding mix; let the mixture sit for 5 minutes. 2. Whip the cream until it has soft peaks. Slowly add in the 2 tablespoons of sugar then continue to beat until the cream has stiff peaks. 3. Gently fold the whipped cream into the pie mixture.
visit www.tasteandtellblog.com for more of deb’s inspired recipes
They’re aspiring entrepreneurs, chefs, bakers and TV personalities with their own domain names where they trade bytes for bites.
And they’re all under 20.
Scene food blogging
uccessful bloggers like Hannah Queen of Honey & Jam and Kamran Siddiqi from Sophisticated Gourmet were mere teens when they started their food blogs. They are now entering their twenties and have helped pave the way for a slew of young talent, following in their footsteps. Whether they’re composing a shoot for their latest creation, tackling a new recipe with their mom or cooking for the masses at a charity event, these ambitious young bloggers are winning contests, followers and fans and are making names for themselves in the food blog world. written by Hayley Teater of tiptoes in the kitchen
Why do you prefer baking to cooking?
S recipe & photography by
I zy H ossack top with cinnamon .co m
On a basic level, I just love dessert and being creative with baking. But there’s also the thing where cake is always gonna make people happier than...rice or something. Frosting totally trumps spinach any day.
elf-described computer and chemistry nerd Izy Hossack loves to bake. The 17 year-old Londoner creates unique mind-blowing videos and gifs to accompany recipes for her blog, Top with Cinnamon. The blog’s recipe index consists mostly of sweets and features recipes for sourdough crumpets, Swedish chocolate cake and cappuccino swirl snickerdoodles and earned her a recent nomination from Saveur Magazine, for “Best Baking and Desserts Blog.”
How did you come up with these awesome graphics and videos on your site?
The .gifs just sort of...happened! I was shooting some ice cream and it was just meellllting away. So I decided to try to capture a drip midair. I literally sat there with my camera and took about 50 photos trying to capture a drip. When I
was scrolling through the photos on my computer, I noticed that it was kinda like a video clip, so I put them together into a .gif and from then on I was completely obsessed with them. What are your favorite dishes with cinnamon?
I called my blog Top With Cinnamon because I literally love 100% of the things I’ve ever tried with cinnamon on top. What is your favorite British dish?
Well...do crumpets count? I love crumpets, I put nutella and some Maldon salt on top it’s totally indulgent. What inspires you the most?
Everyone else’s blogs! Their photography, recipes and writing are what inspires me to come up with my own content. Do you plan to pursue a career in food?
Currently, I’m looking to study Biomedicine at University next year! But I seriously don’t know what will happen in the future. If you could bake with any chef who would it be and what would you make?
I’d say Nigella Lawson. We’d make a chocolate cake, and then eat it all. It would be ace.
Marbled and Malted Vanilla Browned Butter Ice Cream Sandwiches B r ow n e d B u t t e r /4
up butter (if you’re not c making the ice cream, you only need ½ cup + 1 tablespoon of butter)
Fo r t h e M a lt e d Va n i l l a B r ow n e d B u t t e r g e l ato
2 cups milk ¼ cup malted milk powder 1 /3 cup sugar 1 ½ tablespoons cornstarch 2 teaspoons vanilla extract 3 tablespoons of the browned butter Fo r t h e M a r b l e d Co o k i e s
the remainder of the browned butter (i.e. ½ cup + 1 tablespoon) 1 cup brown sugar ½ cup white sugar ½ teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 2 eggs 2 cups all purpose flour 1 tsp vanilla extract 3 tablespoons cocoa powder 2 tablespoons cornstarch 1 cup chocolate chips To brown the butter 1. Melt the butter in a medium saucepan. Continue to heat on medium, until the butter foams up and smells nutty. 2. Remove from the heat, whisk and set aside. For the ice cream 1. In a large saucepan, whisk together the milk, malted milk powder and sugar. Heat until steaming. 2. Remove ¼ cup of the mixture, combine in a small bowl with the cornstarch and add back to the saucepan. Continue to whisk and heat the mixture
on medium for about 5 minutes until slightly thickened. 3. Stir in the vanilla extract and the 3 tbsp of browned butter. Strain into a jug and chill. Once completely cool, churn according to your ice cream maker’s instructions. Transfer the churned ice cream to a container and freeze until needed. For the cookies 1. Stir together the remaining brown butter, both sugars, salt, baking powder, baking soda and eggs. Remove half this mixture to a separate bowl. 2. To one half of the batter add: 1 cup of flour, the vanilla extract, cornstarch and ½ cup of the chocolate chips. 3. To the other half of the batter, add: 1 cup of flour, the cocoa powder and ½ cup of the chocolate chips. 4. Scoop up tablespoons of the dough and roll into balls. 5. Sandwich together one ball of the vanilla dough, and one ball of the double chocolate dough, and roll together slightly. Repeat. Chill for 30 minutes, at least. 6. Preheat the oven to 310°F (160°C), and line a cookie sheet with baking paper. Place the cookie dough onto the cookie sheet, spacing the dough 2” apart. Flatten slightly and bake for 8-12 minutes. 7. Let cool on the cookie tray for a few minutes before transferring them to a wire rack to cool completely. To assemble the ice cream sandwiches 1. Top one cooled cookie and scoop about 2 heaped tablespoons of ice cream onto the center of the underside. 2. Sandwich together with a second cookie.
recipe & photography by
Joshua W e issma n slim palate .co m
Asparagus and Caramelized Spring Onion Saute serves 8
2 pounds asparagus 1 whole bunch of spring onions or green onions root bottoms removed 2 tablespoons butter salt and pepper to taste 1. Trim woody bottoms off of asparagus and discard. Slice asparagus diagonally into thirds and place on the side.
2. Slice spring onions or green onions in Âź inch slices and place on the side separate from the asparagus. 3. Melt butter in a medium pan over medium heat, once butter begins to bubble add spring onions and sautĂŠ until they begin to soften, about 2-4 minutes. Add asparagus and sprinkle with salt and fresh cracked black pepper and toss around in the pan to coat each piece of asparagus with butter. 4. Saute uncovered for 7-10 minutes or until pierced with a fork easily.
Artistically, intimately, social These are just some of the m food blogging has touched my
lly. many ways y life.
exas native Joshua Weissman used to have a love/hate relationship with food. When excess weight and health problems took their toll on this 17 year old, he decided to make some drastic changes in his diet. He began his blog, Slim Palate, to help chronicle his foray into clean, healthy eating with an emphasis on local, sustainable, paleo and grain and gluten-free. How did you learn to cook?
The absolute core and basis of everything I have learned balances on the teachings from my mom. Southern, always bright and happy with that slight Texan accent that makes everyone in the room smirk. Who/what were your biggest inspirations during your weight loss journey?
At first I was driven more by being intensely ridiculed, bullied and physically harassed every single day of my life. So I suppose I simply wanted to become healthy and end the misery. Over time I started looking up to those who wanted to help and those who were healthy and loved food. I read a lot of other bloggers all with great stories themselves, such as David Lebovitz, Michael Ruhlman, Sara Forte of Sprouted Kitch-
en, Michelle Tam of Nom Nom Paleo, Elana Amsterdam of Elanas Pantry to name a few.
What advice would you give to another teen who wanted to lose weight and change their diet?
To keep it general and simple, drop the junk food and processed crap. Stick with real, whole foods because when it really comes down to it someone’s diet is about makes up over 70 percent of someone’s body composition and health with a normal metabolism. How has having your food blog helped you with living a healthier lifestyle?
It a constant motivational kick in the pants to keep my frugality and take the time to cook most of my meals at home. And it has showed me how much power I actually have to possibly help people that are struggling simply through example and answering questions when I can. What are your plans after high school?
I still nee more directionbefore I make a decision. All I know is that I want to share my food with people, I want to have fun and enjoy what I do, and I want to make enough money to fit the type of lifestyle I seek out.
recipe & photography by
Lissey baking with lissey
t just the ripe age of 10, Lissey is already a blogger and baker at Baking with Lissey. Hailing from New England, she writes and creates with the help of her mom Kristen, of The Frugal Girl. Together, they conquer recipes for treats such as Dutch baby pancakes and orange sweet rolls and cookies.
How old were you when you first started baking?
I was eight years old, and the first thing that I ever baked was a batch of oatmeal raisin cookies. What is your favorite thing to bake?
Probably my favorite thing to bake is cookies, because they’re easy and they don’t take long to bake. What are some of your favorite things to eat?
My favorite foods are bacon, fried shrimp, sweet rolls, and anything that’s mint and chocolate. What chefs or bakers do you look up to?
I love Buddy Valastro and Duff Goldman!
What is something you really want to learn to make?
Bagels! My mom and I are going to do that soon, hopefully.
What is the best advice your mom has taught you for baking?
She always tells me not to stir the batter too much when I’m making
muffins and pancakes. Otherwise, they’ll be tough instead of tender. Do you have a favorite cookbook?
I like the Better Homes and Gardens basic cookbook. I use the baking section a lot to make breakfast foods.
What have you made that you are the most proud of?
Nanaimo Bars, because they have three layers and they look beautiful.
Are there any challenges you’ve faced as a young food blogger?
No, not yet! My mom helps me with the hard parts of blogging. What advice do you have for other kids who want to start a food blog?
Use Wordpress because it helps your blog look professional, take lots of pictures because people will want to see what your food looks like, and give clear instructions.
Dutch Baby serves 2-4
2 t ablespoons vegetable oil 1 cup all-purpose flour ¼ cup cornstarch 2 t easpoons grated lemon zest 2 t ablespoons juice from one lemon (reserved for sprinkling on baked Dutch Baby) 1 teaspoon salt 3 large eggs 1 ¼ cups skim milk 1 tablespoon unsalted butter, melted and cooled 1 teaspoon vanilla extract 3 t ablespoons confectioners’ sugar
Take lots of pictures, because people want to see what your food looks like.
1. Place the oven rack in the middle of an oven set to 450°F. Brush the inside of an ovenproof 12-inch skillet with 2 tablespoons vegetable oil. Place pan in oven and heat until oil is shimmering (10 minutes). 2. In a bowl, combine the flour, cornstarch, lemon zest, and salt. In another bowl, whisk the eggs until they’re light and frothy. Whisk in the milk, butter, and vanilla. 3. Add 1/3 of the milk to the flour mixture and mix until the lumps are gone. Add the rest of the milk and stir until the batter is smooth. 4. Pour the batter into the hot skillet and bake for 20 minutes, or until the edges are puffed and golden brown. Remove the skillet from the oven and place on a wire rack. Sprinkle with powdered sugar and lemon juice. Slice into wedges and serve immediately.
recipe & photography by
A m a n da crumbs and cookies
s the 16-year-old baker behind Crumbs and Cookies, Amanda creates mouth-watering morsels with an affinity for cakes and beautiful treats like almond joy tarts and a peanut butter cake with bananas and bacon, which she endearingly refers to as “The Elvis Cake.”
How old were you when you first started baking?
I was 12 years old when I first started baking and I still remember that the first thing I made was chocolate chip cookies- the crisp-crunchy kind. Back then, I didn’t even know how to operate the stand mixer but I managed to churn out some pretty decent cookies. What is your favorite thing to bake?
If I really had to decide, it would be cake. Not homey plain teacakes but layer cakes swathed with frosting and decorated with anything under the sun. What other food blogs do you follow?
I follow a ton of food blogs but my favorites are definitely Sweetapolita and Sprinkle Bakes. Their cakes are ah.maz.ing.
Layer cakes look fabulous whe you’re done decorating, whi them immensely satisfying to b
Where do you get your inspiration?
I generally make recipes that have been tried and tested in blogs or from cookbooks and rarely create my own. Actually, I bake from cookbooks more often than from blogs. For times I feel like free-styling, Foodgawker and Tastespotting are great places to gather inspiration. What do you enjoy most about food blogging?
The positive feedback and comments I get on the blog for sure. Their encouragement makes my day, any day.
Lemon, White Chocolate & Strawberry Layer Cake makes a 5 inch cake
White cake recipe adapted from America’s Test Kitchen. White chocolate filling recipe adapted from The Cake Bible. Lemon cream recipe from Pierre Herme.
For the white cake 3 /4 cup cake flour 1 /3 cup milk 2 egg whites 3 /4 tsp vanilla extract ½ cup + 4 teaspoons sugar 1 / 1 3 teaspoon baking powder 1 /3 teaspoon salt ½ stick unsalted butter
en ich makes bake.
1. Preheat oven to 300°F. Line a 5-inch round baking pan with parchment. 2. Whisk together milk, egg whites and extracts. Mix cake flour, sugar, baking powder and salt together in the bowl of an electric mixer on low speed. Add butter and continue beating on low speed until the mixture resembles moist crumbs. Add all but about 3 tablespoons of the milk mixture to the crumbs and beat on medium speed for 1 ½ minutes. Add the remaining milk mixture and beat for 30 seconds more. Scrape down the sides and mix on medium speed for another 20 seconds. 3. Pour the batter into the prepared pan and
bake for 30 to 40 minutes or until an inserted skewer comes out mostly clean, with moist crumbs attached. For the white chocolate filling 42 grams white chocolate, chopped ½ cup heavy cream 1. Melt the white chocolate and 2 tbsp of heavy cream together. Set aside to cool completely. 2. Whip the remaining heavy cream until the beater forms streaks in the cream. Pour in the melted white chocolate mixture and beat until stiff peaks. For the lemon cream ½ cup sugar zest of 1 ½ lemons 2 large eggs 3 /8 cup freshly squeezed lemon juice 10 ½ tablespoons unsalted butter, diced and softened 1. Place the sugar and zest in a large heatproof bowl and rub the two together until the sugar is moist, grainy and aromatic. Whisk in the eggs and lemon juice. 2. Place the bowl over a saucepan of simmering water and cook, stirring with a whisk constantly until the cream thickens and reaches 180°F. 3. Immediately remove from heat and strain into
a blender or food processor. Let the cream cool to 140°F, stirring occasionally. 4. Beat the cream on high speed in the blender of food processor while adding the pieces of butter about 5 at a time. When all the butter has been incorporated, beat the cream for another 3 to 4 minutes. Scrape the cream into a bowl and refrigerate until firm, at least 4 hours. Assembly white cake, cooled white chocolate filling lemon cream (you probably won’t use all of it) strawberries, halved or quartered 1. Slice the cake into 3 layers. Take one layer and spread half of the white chocolate filling on it. Arrange the chopped strawberries on top, making sure that they are as close to the surface as possible. 2. Top with the second layer of cake and spread the remaining white chocolate filling on top. Again, arrange the strawberries on top of the white chocolate filling. 3. Finish with the last layer of cake and refrigerate it until the white chocolate filling is firm, about 2 hours. Frost with the lemon cream.
recipe & photography by
Catheri n e Amoriggi cooking with cath .co m
rowing up in the kitchen, Catherine Amoriggi rolled meatballs with her grandparents and watched cooking shows with her dad. When she was just 14, she hosted, cooked, baked and raised over $3,000 for an event for an event for the Rhode Island Community Food Bank and she’s catered several other charity fundraisers in her community. Now, at 16, Catherine is keeping her Italian heritage alive both in the kitchen and on her blog, Cooking with Cath where she includes a variety of dishes like homemade stracciatella mascarpone gelato, lemon-cucumber pickles and rack of lamb with beer polenta.
bread or breading chicken cutlets for frying. On Sundays or holidays I would cook with my dad. I was his “sous chef” and we would make dishes such as homemade pasta together. What is your favorite Italian dish?
Probably any well-prepared pasta, one of my favorites is the garganelli with rabbit and olives at Maialino in New York City. At home I like Bucatini all’Amatriciana.
How did you decide to start a food blog?
Starting my blog was really important to me because I am young and truly believe that since children are the future we have to be passionate about food so What is your earliest food memory? food can have a future too! It is my misFor as long as I can remember, a wonderful family who values the importance sion to make sure that food, family and traditions transcend generations. of food has surrounded me. On weekdays I would cook with my mom, mash- What would be your dream job? My dream job would be one where ing bananas for homemade banana
Summer Spaghetti with Crab and Chiles serves 8
3 t ablespoons olive oil, plus more for finishing 3 garlic cloves, crushed 1 small shallot, finely diced Sea salt to taste Freshly ground black pepper 2-3 fresh red and/or green chilies, deseeded and finely diced Pinch of crushed red chili pepper (optional) ¼ cup white wine 1 stick of butter 1 pound unpasteurized crabmeat, picked through for shells 1 pound spaghetti Reserved pasta water, as needed ¼ cup parsley, finely chopped Lemon zest
I always say that while other kids were watching Disney Channel, I was watching cooking shows!
I could share my love of food with everyone else and be able to give back to my community through food charities that are close to my heart. It is a dream of mine to have my own cooking show on TV and to one day own my own restaurant. What is your favorite thing to make?
I don’t really eat many processed foods so, right now I love making homemade “pantry essentials” like homemade peanut butter, jam, hummus, breadcrumbs and mayonnaise. I personally love to make anything that will make the person I am cooking for smile.
1. Bring a large pan filled with water to a boil. Season the water with salt. 2. Meanwhile, heat up a large sauté pan with olive oil. Add the crushed garlic and shallots to the pan. Season the garlic and shallots with salt and pepper. Cook for about 2-4 minutes or until lightly golden brown. Remove and discard the crushed garlic cloves. Add the chilies, white wine and butter. Bring this mixture to a boil and let the wine reduce a little. Taste the sauce and adjust the seasonings. Fold in the crab and take the pan off the heat. 3. Cook the pasta until al dente (according to the package directions) in the salted boiling water. Reserve about a cup of pasta water in a bowl. Drain the pasta and add it immediately to the sauce in the sauté pan. Return the pan to the heat and briefly cook until the pasta absorbs most of the sauce. Add some pasta water as needed. Add the parsley. Pour the spaghetti into a serving bowl and top with more parsley, a drizzle of extra virgin olive oil and lemon zest and serve.
I love to make desserts. I know that they are not as good for you as a salad, but they just taste so good when they’re finished!
hen Brooks Lange turned 10, his parents gave him his own website—a food blog, titled Recipe Boy, and so he began blogging, cooking and baking. His mom is blogger, chef and cookbook author, Lori Lange, of Recipe Girl and the two are close kitchen companions. Brooks’ interests are pretty aligned with most 11-year-old boys—sports, video games and reading, except he loves cooking and baking. His passion and excitement for food is evident in his blog, which contains fun recipes for spinach palimers, peanut butter chocolate chip pancakes and his “grammy’s tuna casserole.” What is the best kitchen advice your mom has given you so far?
My mom taught me how to make chocolate chip cookies when I was young. I can remember her sitting in the kitchen with me and telling me what to do. The best advice that my mom has ever given me was to look at measuring cups and spoons very closely before you use them. When I was adding an ingredient to my mom’s Snickerdoodle Blondies, I added one tablespoon of it instead of one teaspoon! What dishes of yours have won blue ribbons?
Hmmm. I would have to say that it would be a mixture of my family’s specialties. My Best Spinach Salad (recipe, right) would start the meal. Then I would eat my dad’s ribs which are delicious with homemade BBQ sauce. And finally, I would have my favorite dessert ever: my mom’s Red Velvet Cheesecake Cake. Who are some of the food bloggers you look up to?
I look up to my mom and the Pioneer Woman. They are both amazing bloggers and I would love to follow in their footsteps. Are any of your friends as interested in food as you are?
My Snickers Bar Pie and my Twix Bar Cheesecake Pie have won multiple blue rib- My friends don’t like makbons at San Diego pie con- ing food that much. Their tests. Go candy bar pies! role is to eat stuff that my What would your dream mom and I make!
recipe & photography by
Brooks La ng e recipe boy .com
Best Spinach Salad serves 4
For the salad 4 generous handfuls of fresh spinach leaves 1 ½ cups chopped cooked chicken 1/ 3 cup goat cheese crumbles 6 slices bacon, cooked and chopped 1 large avocado, peeled, pitted and sliced For the vinaigrette 2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 teaspoon strawberry jam ½teaspoon Italian seasoning salt and pepper, to taste 1. Place salad ingredients in a medium bowl. Mix vinaigrette ingredients togetherand drizzle on top. Toss and divide between four bowls for serving.
I eat, sleep and breathe my blog.
recipe & photography by
Ti e g h a n Gera rd half baked harvest
self-proclaimed perfectionist, 19-year old Tieghan Gerard of Half Baked Harvest is quickly making her mark on the food blogging scene with innovative recipes, enticing photographs and a dedication to her online presence few can emmulate.
What were some of the first food blogs you started reading?
I think the first blog I read was some running blogwhich led me to Kath Eats Real Food. That is the first blog I ever read and followed. Kath’s blog led me to How Sweet It Is and that is when I really started to get hooked on food blogs. To this day
Jessica’s blog is still my very favorite. This girl is my idol and she has been the most amazing mentor since I started blogging. Words cannot describe how highly I think of her. How did you take up cooking?
I started cooking for my family around the age
of 12 or 13. There are seven of us kids, plus my parents. That is a lot of mouths to feed! My dad normally did the cooking and my mom did the baking, but since my dad did not get home from work and working out until about 7:30 pm, one night I made dinner. Little did I
know I would become the cook for the whole family from then on. What’s the best part about cooking for you?
When my mom does the whole rolling of the eyes, “oh, this is so good” thing that is the best feeling!
What is your favorite thing to cook for your family?
Gumbo. It is a recipe that I got from a very close family friend whom I learned a lot from about cooking. What inspires you to cook, bake and write?
Everything inspires me: my family, hiking, other bloggers, stupid TV commercials. Really it can be anything. What has been the biggest challenge for you with blogging?
Corn Fritters with Coconut Whipped Cream and Sweet Honey Bourbon Syrup For the coconut whipped cream 1 (15 ounce) can full-fat coconut milk, cold 1 tablespoon powdered sugar 1 teaspoon vanilla For the bourbon syrup ½ cup honey ¼ cup bourbon 2 tablespoons water For the fritters 1 ¼ cups sweet yellow corn, about 2 ears 3/ 4 cup flour 1/ 8 cup sugar ½ teaspoon baking powder ¼ teaspoon salt ½ cup canned coconut milk Oil for frying ½ cup strawberries, chopped ½ cup peaches, chopped ½ cup blueberries **Note If you are making the coconut milk whipped cream you need to refrigerate the coconut milk over night.
1. To make the coconut milk whipped cream, flip your cold can of coconut milk upside down and open it. There should be around ½ cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and
The biggest challenge has been the photography. I am not a photographer, but I have worked my butt off to learn the ins and outs of my camera. And time. There is never enough time. I post six to seven days a week and between the cooking, photographing, cleaning, edit- What advice would you ing, writing and promoting, give to other young aspiring food bloggers? time just flies. What is your signature dish? With blogging you learn as My dad would say anything you go and it is all about how much you put into it I make with my buffalo and how passionate you sauce.
vanilla. Place in the fridge while you make the syrup and fritters. 2. To make the Sweet Honey Bourbon Syrup, combine the honey, bourbon and water in a small saucepanl. Bring to a boil then simmer for 10 -15 minutes or until slightly reduced. Remove from heat and pour into a small bowl. Let sit on the counter to thicken while you fry the fritters. 3. To make the Corn Fritters, add the flour, sugar, baking powder, salt and 3/4 cup of the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. It should be the consistency of a thick pancake batter. 4. Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350°F. 5. Combine the strawberries, peaches and blueberries in a bowl and set-aside until ready to use. When the oil is ready, spoon 2-3 fritters worth of batter (about 1½ to 2 tablespoons) into the oil. Fry for 1-2 minutes, then lightly flip. Fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with a dollop of Coconut Whipped Cream, strawberries, peaches and blueberries, and a
are about it. You have to love food and love sharing it with others. So if you think you want to start a food blog, just do it. There is nothing to lose and everything to gain!
party at the
Unlike many corporate-style conferences, The Big Potluck is an intimate, family affair, where food bloggers arrive as individuals and leave as one happy clan.
written & photographed by Heidi Larsen of foodiecrush .com food photography by Erika Pineda- Ghanny of Ivory Hut .com additional photography by Brian Samuels of A Thought for Food .net
pen air seating amid mixing bowls of fresh berries and hand crafted quilts, in a barn outfitted with a crystal chandelier, welcome attendees drifting out of yellow school buses. Conspicuously absent are the traditional sponsor booths and droves of bloggers clamoring to find a seat at paneled seminars. Instead, the weekend’s teachings—and eatings—are shared in an unstructured, famililal style environment that loosens apprehensions and is ripe for building a better blogging community. Opposite, from lef t
Kristen of The Cuisinerd, Heather of Heather Christo, Tori of The Shiksa // lunch is set // Sabrina of The Tomato Tart delivers Breakfast Pizza with Sabra Hummus, Tomato, Feta and Dill
Sparked by an online friendship between two food bloggers, The Big Potluck has become a not-t0-miss food conference where honesty and authenticity reign supreme. The founders of The Big Potluck, mother and daughter team Maggy Keets and Pam Anderson of Three Many Cooks plus Erika Pineda-Ghanny of Ivory Hut, have created a space for learning that transcends the traditional conference into a welcoming journey to discover new friends and new ideas. The Big Potluck centers around creating real relationships, just like the three of you have. How did you come to know one another ? Maggy: Erika and I met on Twitter in 2010 when I tweeted about going to Hoboken, NJ for lunch. She responded that her mom lived in nearby Weehawken and that’s when we realized how close we were (I was in Manhattan, she was in Montville, NJ). We started a Twitter friendship that moved to direct messaging on Twitter, then to to e-mail, then to G-chat, and finally to real life. I invited her to dinner at Mom’s house in Bucks County, PA—I told her my mom, dad, and husband would be there. She asked if she could bring her husband and mom. “Of course!” we responded. Erika: I love how Maggy tells the story of how we became friends. I remember the ride to Pennsylvania to meet
her, with Tom driving, my mom in the back seat, and me in the passenger’s seat holding the baking sheet with the round mounds of dough resting and waiting to be rolled into paratha roti. All my initial apprehension about visiting the Anderson home melted after the first warm hugs from Maggy, Pam, and David. I remember Andy (Pam’s husband) was initially too tired to ride in from NYC that Friday evening but when he learned we had made roti, he hopped on a bus and joined us for dinner. Everything quickly felt familiar and easy. Maggy: Mom made a tandoori mixed grill and Erika and her family brought roti dough and taught us to make Trinidadian roti (Erika’s husband is from Trinidad). That was our first meeting. Not a coffee or a quick lunch, but our whole families cooking and eating together around a big table. After that night we knew we had very similar values—family, faith, food, and community. And the rest flowed from there. What inspired the three of you to create The Big Potluck? Erika: It was a hot summer afternoon in 2010 when Maggy and I were talking on the phone and came up with this crazy idea. We were grumbling over the fact that there seemed to be nothing going on in the East Coast for food bloggers—everything was out west. We picked a date (a Saturday that was only
O p posite, clockw ise
Melissa of The Fresh 20 inspires // Betsy of Tasty Kitchen refreshes // Matt of Matt Bites relates // Carrie of La Pomme de Portland reviews
6 or so weeks away) and hoped for the best. And that eventually became Big Summer Potluck. Maggy: That call happened while I was on vacation with my family in Ponte Vedra, FL. While all the big blogger conferences were on the West Coast, Erika and I had found each other, and we knew (because of Twitter and the blogosphere) that there were many like-minded folks close by and we wanted to meet them. So we decided on that call to host a little gathering—we thought maybe 1215 people would come—and to make it feasible, we’d make it a potluck. Erika: I don’t even think we knew enough bloggers on the East Coast at that point. I remember going online and finding a directory of food bloggers in Elise Bauer’s site Simply Recipes. She had the directory organized by state, so I found the bloggers based in New York, New Jersey, Connecticut, and Pennsylvania, and we decided we would check them out and invite them to our potluck. That was how I stumbled on Chris and Karen of The Peche, who have become such fixtures at our events and such dear, dear personal friends that we can’t imagine a potluck without at least one of them. They’re like family to us now. Maggy: Once we settled on a date, Mom offered her home in Bucks County, PA as a venue, and the name practically created itself. A big potluck in the sum-
mer. Big Summer Potluck. We put out the call on Twitter, asked folks to donate $25 to help defray the cost, and we had about 40 people attend that first year, far more than we ever imagined. Erika: Of course, I laugh about it now because the Saturday that we picked for our potluck just happened to be the Saturday of a BlogHer conference in New York City. Nothing going on in the East Coast for food bloggers indeed! Shows you how much we knew then. There are a number of food blogging conferences for foodies to attend. What sets The Big Potluck apart from the rest? Maggy: The first year we just had fun. We created content that followed the evolution of a blog post from inception to completion. So we talked about recipe development, food styling, photography, and had Alice Currah of Savory Sweet Life give the keynote. As a well respected blogger, attendees were keen to hear from Alice and she candidly shared the struggles of her life and the inspiration that kept her going. Of all the things we’d heard that day, Alice’s honestly struck a chord. People responded to it. So the following year, we all but cut the demos and talks teaching people how to do things ‘better’ and focused on honest, real words from people who had something important to say.
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Lunch overlooks avocado trees mingling with grape vineyards in Temecula, CA // spritzer bar // Jackie of Domestic Fits and Naomi of Bakers Royale
Ree of The Pioneer Woman
Breakfast Pizza with Sabra Hummus, Tomato, Feta and Dill
The formal structure of powerpoint presentations and multiple sessions is missing from the Big Potluck, obviously by design. Why? Maggy: As bloggers, we look at screens all day. We need a break. Some speakers have been (at first) a little concerned about the lack of AV equipment, but it seems to produce profound words and reflections and we find it encourages people to really listen. You connect the dots in your own mind as opposed to having it all laid out on a screen. We realize with certainty that The Potlucks are successful because we don’t tell folks how best to make their blog a business or how to monetize or amp up their SEO. It isn’t because we show how to take a better photo or style a dish. Those conferences already exist. What people crave is honesty and inspiration. And that is our focus. The locations of the Potluck always reflect the intimate feel of the event itself. What does it take to find the perfect place? Erika: As most people have come to know, we work hard to find more unconventional—at least, as blogger conferences go—venues for our events. Finding just the right place is always a feat. And since most of our venues are more rustic and charming than modern and corporate, they come with their own challenges, mainly because they weren’t designed to host about 100 people for an entire day with a myriad of appliances in use throughout the day. We like to joke that the acronym for The Big Potluck (TBP) also stands
for our three greatest challenges at every event: Toilets, Buses, and Power. But we’re learning! With over 100 people attending in an intimate space, there’s bound to be a hilarious hiccup. What’s your most memorable—that you can share? Maggy: Last year we created an apple cider-based cocktail. We pre-mixed it the night before and then poured it back into the original jug to store it overnight. The next morning trucks and cars were loaded at our home and unloaded at the venue. Naturally, we put out some apple cider for breakfast. As I surveyed the spread, I could tell immediately that one of the jugs containing the cocktail version had mistakenly been put out and my head started spinning. I quickly ran to each table to grab glasses and alert people to the mistake, but not before a few people had taken a sip and were looking at each other quizzically. This was not the taste they had expected. We had a good laugh about it after the fact, but in that moment I was terrified. Erika: I remember that apple cider incident! And yes, remembering it in hindsight is much better because I was just as horrified when it happened. Is bringing food items to share always a part of the conference? Maggy: This is a food blogger conference and food bloggers love to cook and share their creations with others. Bringing a dish has never been mandatory, but it has been part of every event we’ve created.
I think our greatest accomplishment has been creating an environment that still makes people feel welcome and embraced, despite the fact that they are one of one hundred attendees.
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Amanda of Kevin & Amanda, Shaina of Food for My Family, Jenny of Picky Palate, Jenna of Eat Live Run, Naomi of Bakers Royale, Ethan of Feeding Ethan
Kerrygold Skellig-Stuffed, ProsciuttoWrapped Dates
Smoky Cumin-Orange Meatballs with CilantroYogurt Sauce
A Year of Pies: A Seasonal Tour of Home Baked Pies, Ashley English, Lark Crafts 2012
the secret of
Each time self-doubts are shared, the mere sight of heads nodding in agreement or hearing, ‘Oh yes, I feel that way too sometimes,’ is enough to rob those self-doubts of some of their power.
O p posit e, t op r ight
this page, clockw ise from lef t
Kelley of Mountain Mama Cooks, Jamie of Green Beans and Grapefruit, Lori of Recipe Girl, Dara of Cookin’ Canuck, Kerrygold Brand Representative
Melissa of The Fresh 20, Alex of Alex T Cooks, Catherine of Weelicious, Tracy of Shutterbean, Aida of Aida Mollenkamp, Joy of Joy the Baker and Gaby of What’s Gaby Cooking
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Pam of Three Many Cooks
Most everyone within driving distance brings a dish, though we do have people who bring things like baked goods and spiced nuts in their suitcases.
least for that afternoon. Maggy: You see a lot of nodding heads in the audience as more people step up. Erika: One thing that stands out in my memory is when someone asked about finding sponsors and Kristen of Dine You have an open mike part of the and Dish offered to introduce that blogpresentation that encourages atger to her PR contacts. I thought that tendees to share their thoughts in front of the crowd. How did the idea was such a generous gesture, clearly motivated by a sincere desire to help to do that come about? Maggy: The idea for open mic came someone move forward. It truly felt like about because we recognized how a community where everyone was honsolitary and isolating blogging can be est and supportive. Maggy: It’s a way of wrapping things and that it would be good to give the up on the last day, but also an opporattendees the floor for a while to talk tunity for people to open up so that and share. Erika: The first year it was a small group this meaningful dialogue can continand we wanted to hear from everyone ue throughout the evening. Erika: And even that first time, the else too. In that first open mic, everydialogue did continue into the evening. one sat in a circle to discuss the chalPeople didn’t want to leave, and we lenges we face, or ask questions and knew then that if we were to do this maybe get answers from the more again, we’d keep the open mic. experienced bloggers in attendance. Maggy: Usually when we first open it up to the floor we hear crickets for a You pour so much into the conferwhile, but eventually one brave soul will ence and inspiring others. What step up to the mic and share a reflecinspires you? Erika: I have great admiration for those tion or realization from the day or an experience they’ve had in the past, and who remain true to themselves despite the pressure to change or conform. that always opens up the floodgates. Erika: Each time self-doubts are shared, Those who refuse to engage in negativthe mere sight of heads of nodding in ity and instead always, always aspire to agreement or hearing, “Oh yes, I feel build up rather than tear down. Those that way too sometimes,” is enough to who make time for others and do rob those self-doubts of their power, at things or say words that make people Opposite Page photography by brian Samuels of a thought for food
Maggy of Three Many Cooks // crowd mingles // Ken of Hungry Rabbit and Sabrina of The Tomato Tart s e cond r ow muscians play // homemade fried chicken // Pam of Three Many Cooks t h i r d r ow potluck salad // Tracy of Shutterbean and Joy of Joy the Baker // krispie treats bot t o m r o w Brooke of Food Woolf // crowd applauds // Deb of Smitten Kitchen and Aimee of Simple Bites
To p r o w
feel better about themselves. Maggy: I am always inspired by courage. I am inspired by bloggers who push aside imitation and fluff to share what is real and true, even if what’s true is not pretty. I am inspired by bloggers whose food and flavors are inspiring people to eat more healthfully and adventurously. I am inspired by the trailblazers at the forefront of this chang-
ing medium, those experimenting with digital publishing, starting businesses, and taking big risks to see what is possible for the future. What’s it like to run and create a conference with family members working together? Maggy: Ha! Good question. We just keep it professional. There are tiffs to
be sure, but we find that if we can be honest, direct, and clear, it works beautifully. Erika: I think it works for us because we respect each other. And there is implicit trust. But it’s not blind trust; we trust
each other because we share the same values, and those values direct our actions. So we’re never stunned and ask, “Oh my goodness, where did that come from?” because we always know where it’s intent is. And yes, we keep it profes-
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Brian of A Thought for Food, Nicole of Arctic Garden Studio // Erika of Ivory Hut this page, from lef t
//homemade potluck tastes //Maggy of Three Many Cooks and of Debra of Smith Bites
Roast Beef Tenderloin with CrĂ¨me Verde
Swiss Chard Caesar
sional. That’s why it works. Then there’s an added bonus: We genuinely like each other. Love? That too. And that’s why it works beautifully.
in Southern California this April. The vibe was different than that of Big Summer Potluck because Bucks County, Pennsylvania is so much different in look, feel, and vibe from Riverside You made a trip west this spring to County, CA. It’s as different apple and hold the first Big Traveling Potluck avocadoes. But as my mom always in Temecula, CA. How was this event says, “People’s people”. When people different and will it continue? who love food and fellowship get Maggy: We loved taking our show on the together, magic happens, no matter road and hosting Big Traveling Potluck where you go.
Breakfast Pizza with Sabra Hummus, Tomato, Feta, and Dill
Smoky Cumin-Orange Meatballs with Cilantro-Yogurt Sauce
2 naan flatbreads ½ cup Sabra hummus (your favorite flavor) 2 small tomatoes, cut into medium dice Salt and ground black pepper 2 teaspoons olive oil 2 large eggs ¼ cup crumbled feta cheese 2 teaspoons chopped fresh dill leaves
5 peeled garlic cloves, divided 1 pound lean ground beef 8 crushed saltine crackers, (1/3 cup crumbs) 1 large egg 2 teaspoons finely grated orange zest, divided 2 teaspoons smoked paprika, divided 1 1/8 teaspoon ground cumin, divided ½ teaspoon salt ¼ teaspoon crushed red pepper flakes ¼ cup packed cilantro leaves 1 cup Green Valley Organics plain yogurt 2 teaspoons, plus 1tablespoon olive oil
serves 2 to 4
1. Adjust oven rack to lower-middle position and heat oven to 425 degrees. Spread each naan with ¼ cup of hummus and scatter with a portion of the tomatoes that have been lightly seasoned with salt and pepper. Place topped naan on a small baking sheet and bake until light golden brown, 8 to 10 minutes. 2. Meanwhile, heat oil in a small skillet over low heat. Crack eggs and cook, covered, until white has just set, about a minute; season with salt and pepper. Transfer an egg to each flatbread; sprinkle with portion of feta and dill. Return to oven and continue to bake until eggs have cooked further but yolks are still soft, and cheese has melted, 4 to 5 minutes longer. Serve.
Kerrygold Skellig-Stuffed, Prosciutto-Wrapped Dates Makes 1 dozen appetizers
3o unces Kerrygold Skellig cheese, sliced ½-inch thick and then cut into 1-inch squares 12medjool dates, split lengthwise on one side to remove pit 3 thin slices prosciutto (about 1 ½ ounces), cut into 12 long, thin strips 1. Adjust oven rack to upper middle position and heat oven to 400° F. Stuff each pitted date with a piece of Skellig cheese. Press date back into shape to enclose the cheese. Wrap a strip of prosciutto around each date and place on a small baking sheet. 2. Bake until cheese has melted and prosciutto is golden brown, 5 to 7 minutes. Serve.
makes 24 meatballs
1. Heat a large skillet over medium-low heat. Add the garlic cloves; toast until spotty brown, about 5 minutes. Remove cloves from skillet, smash and mince 3 of them, and reserve the remaining cloves. 2. Meanwhile, break up beef into a medium bowl. With a fork, mix in cracker crumbs. In a small bowl whisk egg, minced garlic, 1 ½ teaspoons orange zest, 1 ½ teaspoons paprika, 1 teaspoon cumin, salt and pepper flakes together; mix into meat mixture with fork until thoroughly combined. Divide the mixture into about 2 dozen portions and shape into drum-shaped patties. (Can be covered and refrigerated overnight.) 3. Process cilantro, remaining 2 garlic cloves, ½ teaspoon orange zest, ½ teaspoon smoked paprika, 1/8 teaspoon cumin in a food process. Add half the yogurt and 2 teaspoons of the oil; process until more or less smooth. Stir in remaining yogurt. (Can be covered and refrigerated overnight.) 4. Heat remaining tablespoon of oil over mediumhigh heat in a large skillet. Add meatballs and cook, turning once, until browned on both sides, 5 to 6 minutes total. 5. Serve immediately with picks and yogurt sauce alongside.
Roast Beef Tenderloin with Crème Verde serves 12
1 trimmed beef tenderloin, about 4 pounds, thin end folded up, roast tied with twine 2 tablespoons olive oil 2 tablespoons cracked black pepper 1 tablespoon Kosher salt 1 packed cup each: fresh basil, parsley, dill leaves and scallion greens 2 medium garlic cloves, minced 1 tablespoon each: finely grated zest and juice from 1 lemon 1 cup Green Valley Organics sour cream 1. Adjust oven rack to upper middle position and heat oven to 425° F. Set tenderloin on a sheet of plastic wrap and rub meat all over with oil. Sprinkle salt and pepper onto meat, lifting plastic wrap up and around meat to press on excess. 2. Roast tenderloin on a wire rack set on a shallow roasting pan until a meat thermometer inserted into the thickest part of the roast registers about 125 degrees for medium-rare to medium, about 40 minutes. Remove from oven and let roast stand at least 15 minutes and up to 2 hours. (Can be wrapped in plastic and refrigerated overnight.) 3. Meanwhile, finely mince herbs, scallion greens, garlic cloves, and lemon zest in a food processor. 4. Add half the sour cream and lemon juice; continue to process until sour cream turns pale green. Stir in remaining sour cream and a sprinkling of salt and pepper. Taste and adjust seasonings, including salt, pepper, and additional lemon juice to taste. 5. When ready to serve, cut meat into ½ -inch thick slices. Arrange on a serving platter and serve with Crème Verde.
Swiss Chard Caesar serves 6 to 8 as a side salad
4 cloves garlic ¼ cup pure olive oil 2h eaping cups 3/4-inch bread cubes, cut from a crusty European-style loaf Salt 2 tablespoons lemon juice 2 ½ tablespoons mayonnaise ¼ teaspoon Worcestershire Ground black pepper 5 tablespoons pure olive oil ¼cup each: finely grated and coarsely Parmesan cheese 8 cups washed, stemmed, and coarsely torn Archi’s Acres 1. Mince garlic cloves in a food processor or blender. Scrape down sides of bowl or canister and add olive oil through feeder tube. Continue to process so that garlic releases its flavor into the oil, about 30 seconds. Strain garlic from oil through a finemesh strainer; reserve garlic. 2. Heat a 10-inch skillet over medium heat. Place bread cubes in medium bowl. Drizzle garlic oil evenly over bread, along with big pinch of salt; toss to coat. 3. Add bread cubes to hot skillet and toast, turning the cubes and shaking the pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad. 4. Whisk lemon juice, mayonnaise, half of the reserved garlic (save remaining garlic for another use) Worcestershire, a pinch of salt, and a few grinds of pepper in a small bowl. Slowly whisk in oil to make a creamy dressing, stir finely grated cheese, and set aside. 5. Place Swiss chard in a large bowl; add dressing and toss to coat. Add croutons; toss again. Add cheese: toss once more. Serve immediately, sprinkling each salad with a little coarsely grated Parmesan cheese.
for more information on future big potluck events and recipes from past events visit www.thebigpotluck.com
Food bloggers who play together, cook together, resulting in bold ideas that meld summertime flavors.
fully fused See what happens when Annalise sandberg
let their imaginations run wild. written and photographed by Heidi Larsen of foodiecrush .com
W Kelley & Annalise
hen food blogger and new mom Annalise Sandberg of the blog Completely Delicious asked her friend Kelley Epstein of Mountain Mama Cooks for a playdate, it wasn’t just for the kids. She was in need of some adult social time. So when Kelley suggested they take advantage of the visit for a little creative cooking, the pair brainstormed a whole series of new recipes that add subtle flavors to spruce up oils, salts and syrups with a few sweet and savory twists. What inspired the two of you to start playing around with infusions? Annalise: Kelley and I started talking about the idea of infusing olive oils and then the idea just sort of snowballed. Pretty soon we had more infused olive oil recipe ideas than we’d know what to do with. And it was more that just olive oil, we were planning simple syrups, salt, sugars, and vinegars. Kelley: I love the concept of anything sweet and savory or salty-sweet. Infusing basic pantry items like salts, vinegars, oils allows me to really play on this idea. Annalise: We got a little out of control, in the most wonderful way. What are the main things to think about when creating infused bites?
Think about the bite you want to create. What the finished product will look and taste like. Create your infusion around that. Annalise: Yes, that’s how we started. We thought about what we were craving and worked toward that end. Don’t limit yourself! Get creative! The options are practically endless. Infused olive oils, salts, vinegars, and simple syrups can be used to enhance pretty much anything and everything. How do you choose the ingredients for your infusions? Are there tricks? Kelley: I like to play with flavors mixing sweet with savory and herbs go with just about anything. I like to think of how I’m going to use the finished infusion. Most of my infusions are inspired from the dish I intend to use it in. I almost always come up with more ways to use the infusion but starting with an idea of how I want to use it makes for a more purposeful one. The best trick is to start with good quality ingredients—If you start with cheap products, you’re going to end up with a sub par infusion. Annalise: Definitely agree with that. Using high quality ingredients will ensure you have a high quality end infusion. I like to use fresh, in-season ingredients wherever possible to get the best flavors. What are your favorite savory infusions? Your favorite sweet? Annalise: I can’t get enough infused olive oils. I use them for everything from Kelley:
Cherry Balsamic Vinegar
A few tips before getting started Sterilized jars are a must if you plan to use the infusions for cooking. Make sure all infusion ingredients are clean and completely dry before adding them to the oil or vinegars. Any moisture could encourage the growth of bacteria. If the ingredients start to show any sign of spoilage, discard. Do not allow vinegar to touch metal.
Grilled Chicken Salad with Cherry Balsamic Vinegar
Herb Infused Olive Oil
Chili Infused Olive Oil Citrus and Peppercorn Infused Olive Oil
If olive oil has a flavor thats stronger than your liking, substitute with a neutral flavored oil like grapeseed, canola or vegetable oils that allow infused flavors to shine.
Herb Infused Olive Oil Cornbread
Chili Infused Olive Oil
dressing a salad, to sauteeing veggies, to marinating meat. I also use infused simple syrup all the time in summer cocktails. It’s an easy way to get more flavor without a lot of extra thought. Kelley: My favorite savory infusion is the basil vinegar. It makes a mean vinaigrette for greens or a cucumber salad and my favorite sweet infusion is vanilla bean olive oil (click here for the recipe)—it’s amazing in baked goods and pancakes. Have you had any that simply didn’t work out? Annalise: I tried a coconut simple syrup made from steeping shaved coconut that didn’t work out well. Coconut contains fat, and it solidified on top when I chilled the syrup. Not exactly appetizing. I want to try it again using coconut milk or something similar instead. Kelley: I haven’t had anything not work out... knock on wood. Do you have a favorite recipe you’ve created using infused recipes? Kelley: Hands down, my favorite infusion has been the chili-lime salt. It’s great on fruit, sliced avocados, scrambled eggs. The possibilities are endless. I sprinkle it on everything and it tastes good! Annalise: My Vanilla Bean Infused Olive Oil Ice Cream (click here for recipe) was one of the best treats I’ve made in a long time. And I make a lot of treats. And I licked the bowl clean.
Infused vinegars are great for salad dressings and marinades, and are a favorite gift around the holidays. But did you know they also provide muscle power when it comes to tackling household chores? To make
Add your favorite ingredients like mint, lavendar or lemon rinds to 1 pint of white vinegar and let steep for 6 weeks, shaking every few days. Strain and use as a cleaning booster in the laundry or as a window cleaner. Add to your nighttime bath or use as a body splash and try it as a hair rinse for extra shine (use 1 part infused vinegar to 8 parts of water.)
Vanilla Bean Peppercorn Salt
Chili Lime Salt
Rosemary Lemon Salt
Infusions are easier than you might think. The olive oils can be a little more complicated because of the care needed to do it correctly and avoid the risk of botulism. But infused simple syrups and salts are so easy, there’s no reason anyone should feel intimidated.
Watermelon and Mango with Chili Lime Salt
Remember, there are no rules. Play around with flavors you like, think outside the box and go for it!
Pineapple, Lime and Cilantro Sangria
for more recipes from Annalise visit www.completelydelicious.com For more of Kelleyâ€™s recipes, visit www.mountainmamacooks.com
Strawberry Cider Vinegar 16 ounces apple cider vinegar 1 pound strawberries, hulled and sliced ¼ cup honey 1. Place vinegar, strawberries and honey into a sauce pot and bring to a simmer over medium heat. Simmer for 15 minutes. Remove from heat and let cool. 2. Strain strawberries and reserve vinegar. Store in fridge and use within 2 months.
Basil Rice Wine Vinegar 1 ½ cups seasoned rice vinegar ½ cup bruised basil leaves ½ teaspoon dried, minced garlilc 1. Place vinegar, basil leaves and dried garlic in a pint size mason jar with a tight fitting lid. Store in a cool place (such as pantry) and shake jar every few days. 2. In two weeks, strain the garlic and basil from the vinegar. The vinegar will keep in the fridge for up to two months.
Cherry Balsamic Vinegar 16 ounces balsamic vinegar ½ pound cherries, pitted and halved 1. Put cherries and vinegar into a quart size mason jar or similar with a tight fitting lid. Place vinegar in a cool place (like a pantry) and shake the jar every few days. 2. In 2-3 weeks, (whenever the vinegar is flavored enough for you) drain the cherries, reserving the vinegar. Store in fridge and use within 2 months.
Chicken Salad with Cherry Balsamic Vinegar 2 cups spring lettuce leaves 1 chicken breast, sliced 1/ 8 cup chopped pecans 1 tablespoon goat cheese 1 tablespoon sliced green onion ½ tablespoon rosemary leaves 1 tablespoon of herb infused olive oil (recipe follows) 1 tablespoon of cherry balsamic vinegar plus reserved cherries 1. Place lettuce leaves on a plate and top with chicken breast slices, pecans, goat cheese, green onion and rosemary leaves. Drizzle with herb infused olive oil and cherry balsamic vinegar and cherries reserved cherries. Season with salt and pepper if desired.
Citrus and Peppercorn Infused Olive Oil 2 cups quality olive oil 1 tablespoon whole peppercorns Peel of 1 lemon Peel of 1 orange 1. Place olive oil and infusion ingredients in a clean jar or tupperware, cover and let sit in a cool dark place for 1-2 weeks. * For immediate use, heat oil and ingredients in a skillet over medium heat until warmed. Use infused olive oils within 1 month.
Chili Infused Olive Oil 2 cups quality olive oil 1 tablespoon red pepper flakes 3-5 dried thai chilies (depending on desired heat)
1. Place olive oil and infusion ingredients in a clean jar or tupperware, cover and let sit in a cool dark place for 1-2 weeks. *For immediate use, heat oil and ingredients in a skillet over medium heat until warmed. Use infused olive oils within 1 month.
Herb Infused Olive Oil 2 cups quality olive oil Afew sprigs each of thyme, rosemary and sage 1. Place olive oil and infusion ingredients in a clean jar or tupperware, cover and let sit in a cool dark place for 1-2 weeks. * For immediate use, heat oil and ingredients in a skillet over medium heat until warmed. Use infused olive oils within 1 month.
Herb Infused Olive Oil Cornbread makes 1 loaf
1 cup yellow cornmeal 1 cup all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 tablespoon fresh herbs, such as rosemary, thyme and sage 2 large eggs ¼ cup sugar 2/ 3 cup buttermilk 2/ 3 cup herb infused olive oil 1c up corn kernels (about 2 medium ears of corn) 1. Preheat oven to 425° F. Butter and flour a 9x5 loaf pan. 2. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt and herbs. 3. In a separate bowl, whisk together the eggs, sugar, buttermilk and olive oil. Add the flour
mixture in 2 additions, stirring only until just combined. Fold in the corn kernels. 4. Pour batter into the prepared loaf pan and bake until cornbread is lightly brown and a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then move to a wire rack to cool completely. 5. Store cornbread in an airtight container at room temperature for up to 3 days.
Rosemary-Lemon Salt ½ cup kosher salt 1 sprig rosemary, needles removed zest of 1 large lemon 1. Place the ingredients (excluding the salt) into the base of a small food processor. Pulse just enough to combine ingredients thoroughly but not so much that they pulverize. Add the salt and pulse 2-3 times just to mix the salt in. 2. Store salt in ½ pint size mason jars or other airtight container. Salts will keep for 3 months.
Chili-Lime Salt ½ cup kosher salt zest of two limes ¼ teaspoon dried chili powder ½ teaspoon dried red chili flakes 1. Place the ingredients (excluding the salt) into the base of a small food processor. Pulse just enough to combine ingredients thoroughly but not so much that they pulverize. Add the salt and pulse 2-3 times just to mix the salt in. 2. Store salt in ½ pint size mason jars or other airtight container. Salts will keep for 3 months.
Vanilla BeanPeppercorn Salt 1/3 cup kosher salt seeds from 2 vanilla beans, pods discarded ¼ teaspoon coarse ground pepper 1. Place the ingredients (excluding the salt) into the base of a small food processor. Pulse just enough to combine ingredients thoroughly but not so much that they pulverize. Add the salt and pulse 2-3 times just to mix the salt in. 2. Store salt in ½ pint size mason jars or other airtight container. Salts will keep for 3 months.
Lime Cilantro Simple Syrup 1 cup sugar ½ cup fresh lime juice ½ cup water 1 bunch cilantro Peel of 1 lime 1. Place ingredients in a saucepan over medium heat. Stir to dissolve the sugar. Once the mixture comes to a boil, remove from heat and cover. 2. Let steep for 1 hour at room temperature. Strain out ingredients and store simple syrup in the fridge for up to several months.
Maple Peach Simple Syrup ¾ cup pure maple syrup 1 cup water 2 peaches, sliced 1. Place ingredients in a saucepan over medium heat. Stir to dissolve the sugar. Once the mixture comes to a boil, remove
from heat and cover. 2. Let steep for 1 hour at room temperature. Strain out ingredients and store simple syrup in the fridge for up to several months.
Lavender Rose Simple Syrup 1 cup sugar ¾ cup water ¼ cup rosewater 2 tablespoons lavender buds, fresh or dried 1. Place ingredients in a saucepan over medium heat. Stir to dissolve the sugar. Once the mixture comes to a boil, remove from heat and cover. 2. Let steep for 1 hour at room temperature. Strain out ingredients and store simple syrup in the fridge for up to several months.
Pineapple, Lime and Cilantro Sangria 1 bottle dry white wine, such as pinot grigio 1 cup silver rum ½ cup triple sec 1 cup pineapple juice 1/ 3 cup fresh lime juice (from about 3 limes) ½ cup lime cilantro simple syrup Cubed pineapple, lime slices and cilantro, for garnish Ice 1. Combine the wine, rum, triple sec, pineapple juice, lime juice, and simple syrup in a large pitcher and chill for 1-2 hours. 2. Add ice and garnish with the cubed pineapple, lime slices and cilantro. Serve.
g chill Homemade frozen treats on the go have never been easier thanks to the smooth and refreshing flavors that showcase summer on a stick.
photography by Jessica baker for foodiecrush .com written by Heidi Larsen of foodiecrush .com
Orange Mango Popsicles makes 10 popsicles
1 ripe mang, diced Â˝ cup orange juice 1 tablespoon honey Âź cup coconut milk 1 tablespoon honey
1. Blend mango, orange juice and honey in a blender until smooth and pour into a large liquid measuring cup. 2. Mix the coconut milk and honey in a small bowl. 3. Pour into popsicle molds in layers and freeze.
To free your popsicles from their molds simply wrap them in warm, wet dishtowel or wash cloth for about 30 seconds or so, and gently pull from the mold.
Diggable Iced Slush Pops
Trade in a handheld popsicle for treat frozen in spare containers from the kitchen. Small canning jars and plastic drink cups easily replace popsicle molds for chilled summer snacks. Add your favorite mixture combinations to a container and freeze. Allow the pops to defrost for about 5-10 minutes before serving with a spoon. And lick the pop clean.
strawberry lemonade Popsicles makes 12 popsicles
1 12-ounce can frozen lemonade concentrate 3 cups Sprite 2 cups fresh strawberries, sliced and stemmed
1. Pulse the lemonade concentrate in a blender with the Sprite. 2. Add strawberries and pulse until chunky and almost smooth. 3. Pour into popsicle molds, and freeze until frozen.
pineapple Popsicles makes 12 popsicles
1 16-ounce can pineapple juice 2 cups pineapple chunks 1 can coconut water 3 tablespoons sugar
1. Mix together pineapple juice, coconut water and sugar. 2. Pour into molds while adding chunks of pineapple throughout and freeze until frozen. Option: Top with a layer of greek yogurt if desired and freeze until frozen.
ated c i t phis riendly o s a f Add to kid- g floral t r twis by addin se wate o pops ts like r or two r scen a splash dka fo or n or vo only i . of g adults aperitif an time er m m su
Take the icy edge off of your favorite flav by adding a or dollop or two of full fat greek yogurt to cre ate a frozen frui t creamy.
berry lemonade Popsicles makes 12 popsicles
1 12-ounce can Frozen Lemonade concentrate 3 cups Sprite 2c ups Frozen three berry blend (strawberry, raspberry and blueberry) 1. Pulse the lemonade concentrate and Sprite in a blender. 2. Add frozen berries and pulse until chunky but pourable. Pour into popsicle molds, and freeze until frozen.
ginger ale apple Popsicles makes 12 popsicles
1 12-ounce can frozen apple juice concentrate 3 cups ginger ale 2 cups green apples, thinly sliced
For an added flavor punch to these fruit-centric popsicles, add fresh herbs or spices to kick up the flavor even more.
Basil Mint Cilantro Rosemary Cinnamon Lemongrass Ginger Cracked black pepper Cayenne Vanilla bean Balsamic vinegar
download free printable Flavor labels Berry
1. Pulse the apple juice concentrate and ginger-ale in a blender. Add apples to blender, reserving 12 slices. Pulse to desired consistency and mix is pourable. 2. Place one slice of apple in each mold. Pour apple juice blend into popsicle molds, and freeze until frozen.
Ginger Ale Apple
Str aw b e r r y Lem Lemona onad dee
R aspbe r r y
Orange Ma n g o
C o co n u t Kiwi
Wate r me lon Mint
coconut kiwi popsicles makes 10 popsicles
blood orange popsicles makes 8 popsicles
9 blood oranges, juiced 1 blood orange, peeled and thinly sliced sugar to taste, about Âź cup for every cup juice 1. Blend blood orange juice in a blender with sugar. 2. Slice one blood orange in thin slices, section into pieces and place into molds. Pour mixture over orange slices and freeze until frozen.
1 cup coconut water 1 cup vanilla flavored soy milk 1 sliced kiwi 1. Blend ingredients until smooth. 2. Pour into molds and freeze until frozen. Option: Combine coconut water and vanilla soy milk and pour into molds with sliced kiwi. Freeze until frozen.
tomato From big reds to brandywine, the color for this season is always bold and juicy.
1. Thoroughly Modern Musician Headphones in Tomat
3. Vietri Bellezza Tomato Red Sugar Bowl, $50
5. A Bright to See Flat in Tom
to Red, $68, www.modcloth.com
mato, $65, www.modcloth.com
2. Nars Nail Polish Dovima-Bright Tomato Red, $19, www.sephora.com
4. Mark Jacobs Tomato Red Leather Watch, $200, www.macys.com 6. Asos Bag in Tomato Red, $65, www.asos.com
fig Trends come and go but the sugared hues of purple never go out of style. 3
1. Stormy Stackable Rings in Fig, $60.00, www.kendrascott.com
3. Fig+Yarrow Pink Love Salts, $12.00, www.anthropologie.com Bikini Bottom in Ancient Fig, 5. A Lâ€™Olivier Fruit Vinegars in Fig, $11.99, www.amazon.com
6. Mac Eyeshadow in Fig, $15.00, w
8. Emile Henry Pie Dish in Fig, $45.00, www.emilehenryusa.com
Underwire Demi Bikini Top in Ancient Fig, $39.99, www.jcrew.com
, $34.99, www.jcrew.com
4. Golden Fig Vases by Roost, $85.00, www.shopnectar.com
www.maccosmetics.com 7. Fig Leaf & Cassis Home Fragrance Mist, $17.00, www.thymes.com
m 9. CaudaliĂŠ Fig Fragrance, $39.00, www.beauty.com
1. Tart Glamazon Lipstick with Mango Extract, $26.00, www.sephora.com 3. Printed Washed Scarf in Mango, $59.50, www.jcrew.com 5. Coconut Milk Mango Essential Mini Tin, $9.00, www.illumecandles.com
4. Kitchen Aid
6. Mango Chevron Monogra
Mango Sweet shades of orange are lucious accents that take you well beyond the typical summer smoothie.
2. Brika Ombre Mango Phone Case, $38.00, www.brika.com
Artisan Series Stand Mixer in Mango, $229.99, www.kitchenaid.com
am Pillow, $52.95, www.zazzle.com
7. Mango Body Butter, $20.00, www.thebodyshop-usa.com
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