Foodie Friday | Tracie Stroud

Welcome to another edition of Foodie Friday here on The Digital Press blog!

With Thanksgiving right around the corner, I can almost taste all of the deliciousness that the holidays brings! This week, we have a special treat for you scrappy food lovers… Tracie Stroud and I are here to share some delicious Thanksgiving recipes and tips that will have you looking forward to Turkey Day!

Thanksgiving is my absolute favorite holiday, and Tracie loves it too! There is something so special about family and friends gathering to share delicious food and appreciate all they have. When I asked her about her favorite Thanksgiving dishes, Tracie said, “I grew up in South Louisiana, and for Thanksgiving we always had a few must-haves: Cornbread Dressing, Green Bean Casserole, and Jambalaya. All three are still favorites in our family.”

And seriously, don’t these dishes look amazing?…

photo credits: [1] All Recipes [2] French’s and [3] Louisiana Cookin’

So, what is all of this deliciousness you see above?

  • Cornbread Dressing
  • Green Bean Casserole
  • Chicken and Sausage Jambalaya

Cornbread Dressing

About this recipe, Tracie says, “The key to authentic cornbread dressing is to use day-old cornbread. I don’t know why, but it makes all the difference. When the dressing is done, we always add some of the Thanksgiving turkey into it.”

My favorite tip for cornbread dressing is to add some jalapeños. It gives the dressing a little kick that can cut the richness a bit.

INGREDIENTS NEEDED

—2 tablespoons butter
—1/2 cup chopped celery
—1 small onion
—2 eggs, beaten
—2 cups chicken stock
—2 tablespoons dried sage
—salt and pepper to taste

INSTRUCTIONS

—Prepare the dry corn bread mix according to package directions. Cool and crumble.
—Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish.
—In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
—In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
—Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

[ recipe adapted from All Recipes ]

Green Bean Casserole

The classic side dish! About this dish, Tracie says, “This is my very favorite dish from my childhood. My mom had this one down to an art, and she would always give me a few of the extra “crunchies” to munch on. She always used the French’s recipe, and it was always perfect. My kiddos aren’t crazy about green beans, so sometimes I make a smaller batch of this just for me.”

My own tip for delicious green bean casserole — it is the perfect make-ahead dish. On Thanksgiving, I am always running around like a crazy person. To save some time, I prep the green bean casserole the day before… just leaving off the fried onions on the top. By doing that, you can save yourself some time on the big day and give all the flavors in the casserole a chance to come together.

INGREDIENTS NEEDED

—1 can (10 1/2 oz.) Campbell’s® Condensed Cream of Mushroom Soup 
—3/4 cup milk 
—1/8 tsp. black pepper 
—4 cups cooked cut green beans or 2 cans (14.5oz each) any style Del Monte® Green Beans, drained
—1 1/3 cups FRENCH’S® Crispy Fried Onions 

INSTRUCTIONS

—MIX soup, milk and pepper in a 1 1/2 -qt. baking dish.

—Stir in beans and 2/3 cup Crispy Fried Onions.
—BAKE at 350°F for 30 min. or until hot. Stir.
—TOP with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

[ recipe adapted from French’s ]

Chicken and Sausage Jambalaya

Says Tracie, “Jambalaya takes a lot of practice to get right, and it can be quite an undertaking, but it’s always worth it in the end.”

INGREDIENTS NEEDED

—2 pounds mild smoked pork sausage, sliced ¼-inch-thick
—2½ pounds boneless, skinless chicken, chopped
—1½ pounds onions, finely chopped
—1 cup finely chopped celery
—1 cup finely chopped bell pepper
—2 tablespoons minced garlic
—1 cup diced tomato
—1 (6-ounce) can tomato paste
—1 tablespoon Creole seasoning
—1 tablespoon chopped fresh parsley
—2¼ teaspoons fresh thyme
—2¼ teaspoons chopped fresh basil
—5⅓ cups chicken stock
—1½ pounds long-grain rice

 INSTRUCTIONS

—In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes.
—Add chicken, and cook until browned on all sides, 15 to 20 minutes.
—Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes.
—Add tomatoes, tomato paste, Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
—Add chicken stock, and bring to a boil over high heat.
—Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer.
—Cover and cook until rice has absorbed all liquid, about 25 minutes.

By Cafe Reconcile, New Orleans, Louisiana
[ recipe adapted from Louisiana Cookin’ ]

Don’t these recipes make you want to pop your turkey into the oven and start prepping your holiday feast right now?

What are your favorite holiday foods? We would love to hear what recipes your families likes best to celebrate the holidays.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Tracie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/23)… but she also has this awesome deal in her shop all week long, as well — Spend $10+ in Tracie Stroud’s Shop, and get the following brand-new FULL KIT (just landed in the shop today) completely FREE!


KatieAbout the Author  Katie is a member of the creative team here at The Digital Press. She lives in Central Florida with her husband and their four sweet but crazy boys. When she’s not dodging Nerf bullets or trying to dig out from under the never-ending pile of laundry, she enjoys photography, cooking, going to Disney World with her family, and, of course, digital scrapbooking.

Foodie Friday | Meagan’s Creations

Welcome to another edition of Foodie Friday here on The Digital Press blog!

Continuing our fun blog series that explores “what’s cooking in the homes of our designers and creative team members?” …I had fun chatting with Meagan Tuck of Meagan’s Creations to see what she has going on in her kitchen! It seems that as the weather is getting cooler here in the United States, we’re both reaching for comfort foods — pasta and warm cookies for Meagan, and beans, rice, and potatoes for me (love me some carbs!). Between the two of us, we’ve put together a main dish, a side, and dessert for you. If you like the combination of savory and sweet, you’re definitely in for a treat!

Doesn’t this all look yummy? I just had to make the cookie picture the biggest… because, well, cookies!

photo credits: [1] Kevin and Amanda, [2] TDP creative team member Kat Hansen, and [3] I Heart Nap Time

So, what is all of this deliciousness you see above?

  • Garlic Chicken Farfalle
  • Black Beans
  • Pumpkin Chocolate Chip Cookies

Garlic Chicken Farfalle

About this recipe, Meagan says… “For a main meal, my family loves chicken farfalle — everyone enjoys this! For the garlic in this recipe, I use a spoonful of crushed garlic.

INGREDIENTS NEEDED

—16 ounces Farfalle pasta
—1 cup heavy whipping cream
—3-4 chicken breasts (boneless, skinless)
—2-3 cloves garlic, crushed or garlic salt
—1/2 tablespoon pepper
—1/2 cup butter
—1 pound bacon, cooked and crumbled
—1/2 cup shredded Parmesan cheese
—12 oz mesquite barbecue sauce mixed with 1/4 cup lime juice

INSTRUCTIONS

Place chicken and barbecue sauce with lime juice in a crock pot; cook on low for 6 hours.
—Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. Meagan’s tip — “I pull the chicken apart with two forks. For added barbecue flavor, I like to put the shredded chicken back in the crock pot with the juices until the pasta is cooked and then scoop out the chicken with a slotted spoon.
About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
—Sprinkle a little bit more shredded Parmesan cheese on top, and serve!

[ recipe adapted from the Kevin & Amanda site ]

Black Beans

Beans are a staple in my pantry, and I just love black beans. By themselves, however, they can be a bit… blah. I love spices, so this is a recipe to jazz things up a bit and add an earthy, rich flavor (and it’s awesome to mix into rice, stews, or even chili). With the Liquid aminos in here, I don’t find the need to add any additional salt in the cooking, and I try to get low-sodium beans, too, if I can find them in the grocery store. If the beans sit for a while (re-heated the next day, even), the flavors really start to come through. This, literally, takes less than 10 minutes to put together!

INGREDIENTS NEEDED

—16 oz can black beans, drained
—1 tablespoon extra virgin olive oil
—1/4 teaspoon each chili powder, paprika and cumin
—1 tablespoons light soy sauce or Liquid Aminos (a soy derivative)

INSTRUCTIONS

—Combine all ingredients in a saucepan, mix well. Heat over medium heat for 3-5 minutes or until heated through. Serve immediately.

[ recipe adapted from Beachbody ]

Pumpkin Chocolate Chip Cookies

Says Meagan, “Quite simply, the BEST pumpkin chocolate chip cookies!

INGREDIENTS NEEDED
—1 cup canned pumpkin
—1 egg
—1/2 cup vegetable oil
—1 cup white sugar
—2 cups flour
—2 teaspoon baking powder
—1 1/2 teaspoon cinnamon
—1/2 teaspoon salt
—1 teaspoon baking soda
—1 teaspoon milk
—1 tablespoon vanilla
—2 cups chocolate chips (or 11 oz bag of chocolate chips)

INSTRUCTIONS

—Combine pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
—Add chocolate chips and stir until combined.
—Line baking sheet with parchment paper. Drop cookies on by the spoonful about 2 inches apart. Bake at 350°F for 10-12 minutes, or until a toothpick comes clean.
[recipe adapted from I Heart Nap Time ]

Don’t these recipes all look delicious?! What is your favorite go-to comfort food in the cooler weather? We’d love to know!

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Meagan of Meagan’s Creations has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/16)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Meagan’s Creations shop, and get the following brand-new FULL KIT that just landed in the shop today — completely FREE!


KatAbout the Author Kat Hansen is a creative team member here at The Digital Press. A Director of Human Resources by day, she loves the opportunity to spend a few hours each evening being creative. Vacation memories feature pretty heavily in Kat’s scrapbooking pages, as do her son and “daughter” (of the four-legged furry kind). Kat has quite the sense of humor (she “blames” her father for this), which she incorporates into her journaling and memory-keeping.

Foodie Friday | MEG Designs

Hello! Stefanie here, to bring you another fun edition of our Foodie Friday series here on The Digital Press blog!

As you’ve seen this fall, Foodie Friday is our newest blog series… based on the amazing positive response we had to the “Mess Hall” feature during TDP’s Summer Camp back in July. People just loved our food features… and as such, most every Friday throughout the rest of the year we will be combining the Foodie Friday thing with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.

It’s been really fun so far… and this week, Marie Eve of MEG designs is here with me to share a few delicious recipes from each of our kitchens! Take a quick look…

It all looks delicious, right? Here’s what we have put together for you…

  • One-Pan Pasta
  • King Cake
  • Fruit Kebabs

One-Pan Pasta

This a quick dish that Marie Eve says her family loves… and it is something she turns to when time is short.

INGREDIENTS NEEDED

  •  350 g spaghetti (or any  other pasta)
  •  5 sausages (chorizo or similar)
  •  1/2 red pepper
  •  1/2 onion
  •  2 cloves garlic
  •  1 small zucchini (baby marrows)
  •  20 cherry tomatoes
  •  fresh basil (or parsley if you don’t have basil)
  •  herbs of Provence
  •  750 ml of cold water
  •  1 chicken bouillon cube (chicken stock cube)
  •  black pepper pepper

INSTRUCTIONS

  • Wash the zucchini and the pepper and cube into small pieces (so that it cooks quickly).
  • Finely chop the onion and the crush the garlic.
  • Wash the cherry tomatoes and halve them.
  • Dilute the bouillon cube in cold water.
  •  In a large pan, place spaghetti in the bottom.
  •  Cut the sausages into small pieces layer them next to the spaghetti.
  •  Add the cherry tomatoes, the onion, the cloves of garlic, the red pepper and the zucchini.
  •  Add the diluted bouillon cube.
  •  Sprinkle with some fresh chopped basil and add some herbs from Provence (not too much!) and freshly ground black pepper (no salt).
  •  Cook on high heat and when the pasta begins to soften, stir gently to mix, but take care to ensure that the pasta is immersed in the water.
  •  Cook until there is no more water, watch and stir regularly so that it doesn’t attach to the bottom of the pan. It takes about 15-20 min.

King Cake

About this recipe, Marie Eve says, “this is a recipe that I have made many times and we still like it. On the 6th of January, we celebrate the Epiphany (a Christian tradition). On this day, we eat the King’s cake, in which we hide a bean (a porcelain object).. and whoever finds it is the “queen” or “king” for the day.

INGREDIENTS NEEDED

  • 2 puff pastries
  • 200g almond powder
  • 150g sugar
  •  100g butter (room temperature)
  •  2 eggs
  •  1 tbsp bitter almond extract
  •  70g of raisins
  •  1 tbsp cinnamon
  •  150ml orange juice
  •  1 bean
  •  1 egg yolk diluted  with a water to create an egg wash to crisp and brown the dough.

INSTRUCTIONS

  •  Place the raisins in a bowl, sprinkle with cinnamon and cover with orange juice. Let swell 30 min.
  •  Preheat the oven to 180 °C (6).
  •  Arrange the first puff pastry in a pie dish and prick it with a fork. Do not cook it.
  •  Mix all the ingredients: almond powder, sugar, eggs, butter and almond extract. Spread it on the puff pastry base.
  •  Cover with drained raisins. Push them lightly into the mixed ingredients. Slip the bean into the filling.
  •  Cover the pie with the second puff pastry. Weld the edges lightly with your fingers.
  •  Mark the top of the cake with the tip of a knife before brushing with the diluted egg yolk.
  •  Bake for 35 min.
  •  Take the cake out, sprinkle it with sugar (through a sieve). Increase the oven to 250 °C  (8-9) and bake the cake for 5 minutes more.

Fruit Kebabs

This is a recipe from my own kitchen, and it’s one that my daughter requested when she wanted a picnic party for her 18th birthday with her closest girlfriends. Girls are always so health-conscious, and so I made this fresh fruit selection on a skewer. They loved it!

INGREDIENTS NEEDED

  • pineapple, peeled and cubed
  • bananas, peeled and sliced
  • blueberries, washed
  • strawberries, washed and halved
  • mandarins, peeled and separated into segments
  • seedless green grapes (but any seedless ones will do)
  • basically you want a mix of different colours that look pretty together

INSTRUCTIONS

  • I started with pineapple and then layered them on to the stick one by one, ending with a blueberry
  • Serve cold, one per person

There you have it! …something for everyone, no matter where people are located in the world. These recipes are easy to make, and sure to be crowd pleasers.

After checking out these fun recipes… if you’re up for a challenge, come to the forum and check out our Recipe Book challenge, which is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-With-Purchase offer… so you’ll be excited to see what Marie Eve has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/9)… but she also has the following awesome deal available in her shop all week long, as well! Spend $10+ in the MEG Designs shop and get the following product absolutely FREE…


small avi

About the author Stefanie is a member of The Digital Press creative team and a stay at home mother of three older children living in Cape Town, South Africa with her hubby of 29 years, two of their three children and 2 cats. She loves photography, travel and digital scrapbooking, documenting the good and the ordinary everyday.

Foodie Friday | Mari Koegelenberg Creations

Hello! I’m Robin and am here on The Digital Press blog today to bring you another fun edition of our Foodie Friday series!

As you’ve seen this fall, Foodie Friday is our newest blog series… based on the amazing response we had to the “Mess Hall” feature during TDP’s Summer Camp back in July. People just loved our food features… and as such, most every Friday throughout the rest of the year we will be combining the Foodie Friday thing with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members. It’s been very fun so far!

This week Mari from Mari Koegelenberg Creations is here to share a few delicious recipes with us from her kitchen! Take a peek…

[ photo credits to [1] The Pioneer Woman [2] Damn Delicious and [3] Pinch of Yum ]

What is all of that yumminess you see, above? Here is the lineup of delicious recipes Mari put together this week:

  • Enchiladas
  • Baked Parmesan Zucchini
  • Flax and Blueberry Vanilla Overnight Oats  

Enchiladas

Mari says, “We call it Mexican lasagna. 😉 It’s so good! Not having grown up with this delicacy, I scoured Pioneer Woman’s vast and amazing recipe collection years ago and made this recipe one night while we had family visiting. Let’s just say its a real winner! I have also substituted chicken (and even stewing beef), which I put into the crock pot and then shred it — and its just utter comfort food deluxe. Do not skimp on the sour cream!”

INGREDIENTS NEEDED

  • Mexican red sauce
  • Low sodium chicken broth
  • Canola oil
  • Flour
  • Salt
  • Pepper
  • Cilantro
  • Ground beef
  • Onion
  • Canned diced green chilies
  • Corn tortillas
  • Chopped black olives
  • Sliced green onions
  • Freshly grated sharp cheddar cheese

INSTRUCTIONS

  • For the sauce, add 1 tbsp. each of canola oil and flour to a medium saucepan
  • Whisk these together over medium-low heat for about 2-3 minutes
  • Add in the red sauce and chicken broth then stir to mix together
  • Add in ½ tsp each of ground black pepper and salt
  • Simmer the sauce on low heat while cooking the rest
  • Dice the onions and place into a large skillet with 1 tbsp. of canola oil. Sauté the onions for a few minutes
  • Add ground beef and brown
  • Add two cans of green chilies
  • In a small skillet over medium heat, fry individual corn tortillas just until soft (about 30 seconds each side)
  • Place tortillas on a paper towel-lined plate and keep warm
  • Add 2-3 tbsp. fresh cilantro to the sauce
  • Assemble the enchiladas by dipping the corn tortillas into the warm sauce, lay them flat, and spoon the meat mixture, chopped olives, green onion, and cheese on the tortillas. Roll up the tortillas and place seam side down in a baking dish.  Continue until all tortillas are used.
  • Pour remaining sauce over rolled up tortillas and top it off with freshly grated cheddar cheese
  • Bake at 350 degrees Fahrenheit for about 20 minutes until cheese is melted and enchiladas are bubbly
  • Remove the pan and sprinkle chopped cilantro and green onions on top

Baked Parmesan Zucchini

When asked about this recipe, Mari wrote, “Just over a year ago, we moved onto our little farm… and we started a veggie garden. We planted 6 zucchini plants (in case they did not all ‘take’)… UMM OKAY… so, yep, we had an over-abundance of zucchini this summer! It’s such a versatile veggie, though, so I didn’t complain (you can use it in salads, cakes/bread, grilled on the BBQ, and more). This is one of my favorite ways to prepare and it looks so presentable and is absolutely delicious!”

INGREDIENTS NEEDED

  • 4 zucchinis, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  • In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  • Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  • Serve immediately, garnished with parsley, if desired

Flax and Blueberry Vanilla Overnight Oats

Mari was quite enthusiastic about this fabulous recipe! She told me, “OMG to die for! It’s like pudding… so good, and so so healthy. It’s also great for busy moms/dads because you can prep this ahead and let it work its magic in a mason jar.” I think you will agree with Mari after trying this!

INGREDIENTS NEEDED

  • 1/2 cup rolled oats OR quick oats
  • 2/3 cup water
  • 1/2 cup low-fat vanilla yogurt
  • 1 tablespoon flaxmeal
  • 1 baby pinch of salt
  • blueberries, pecans, brown sugar, and other goodies for topping

INSTRUCTIONS

  • In an individual food storage container, add the ingredients in the order listed (except for toppings). Do not stir. Refrigerate overnight.
  • In the morning, stir up the mixture; it should be thick and the oats should be completely soft. Add the toppings of your choice. Repeat forever.

Don’t these recipes look easy and fun to make? My kids were quite excited to try them all, after looking at the pictures!

Now, if you’re up for a challenge… come to the forum and check out our Recipe Book challenge, which is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Marie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 11/2)… but she also has the following awesome deal available in her shop all week long, as well! Spend $10+ in the Mari Koegelenberg Creations shop and get the following FULL COLLECTION(!) completely FREE…


Robin

About the author  Robin is a member of the creative team here at The Digital Press. A wife of 25 years and a mom of 4 crazy children (3 in college and 1 still at home), she says that her life occurs mostly in the car as she transports said crazy kids to their many, many homeschool activities. When not driving, Robin loves to make her family cringe by pulling out her camera again (and again, and again…).

Foodie Friday | Jen C Designs

Hello everyone, and welcome to another edition of our Foodie Friday series here on The Digital Press blog!

Foodie Friday is our newest blog series… based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp back in July. As such, most every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen with members of our team! Each week you will get to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.

This week, you get to join Jen Cairns from Jen C Designs and TDP creative team member Astrid in the kitchen, where we’re cooking up a few delicious autumn-inspired recipes from Jen’s recipe books!

[ photo credits to Jen Cairns and tasteandtellblog.com (scones) ]

Here is the lineup of delicious recipes Jen put together this week (shown above):

  • Pancakes
  • Cheddar Biscuits
  • Yorkshire Puddings

Pancakes

About this recipe, Jen says… “they’re really simple and my kids love them! My 7 year old now makes her own pancakes!”

INGREDIENTS NEEDED*
—1 cup self rising flour
—1 cup milk
—1/4 cup white sugar
—1 egg

INSTRUCTIONS
—Combine all ingredients in a bowl and mix together.
—Heat a pan and melt some butter in the pan; pour desired amount of batter into the pan (depending on the size pancake you want to make).
—Wait until bubbles form across the top of the pancake, and then flip over. Let cook for another 2-3 minutes.
—Serve with topping of choice; we use syrup (and/or more sugar on top for extra sweetness!).

*makes 2 large or 4 small pancakes

Cheddar Scones

INGREDIENTS NEEDED
—200g self-raising flour (plus a little more for dusting)
—50g butter (chilled)
—75g grated cheese (plus extra for topping; optional)
—150ml milk

INSTRUCTIONS
—Preheat oven to 220 C (about 425 F)
—Place the flour in a large bowl, and then grate in the butter.
—Stir in the cheese, then the milk. If it feels like it might be too dry, add a touch more milk… then bring together to make a soft dough.
—Lightly dust your work surface with a little flour. Roll out the dough no thinner than 2cm. Using a 4cm plain cutter, cut out the scones.
—Transfer to a non-stick baking sheet, dust with a little more flour (and/or grated cheese topping), and then bake for 12-15 mins until well-risen and golden.


Yorkshire Puddings

INGREDIENTS NEEDED
—140g plain flour (this is about 200ml/7 oz)
—4 eggs
—200ml milk
—sunflower oil

INSTRUCTIONS
—Preheat oven to 230 C (about 450 F).
—Drizzle approx 1-2 TBSP sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through.
—To make the batter, add 140g plain flour into a bowl and beat in four eggs until smooth.
—Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
—Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
—Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately with lots of gravy!


Here’s a fun photo Jen provided of her two kids eating the Yorkshire Puddings (left) and pancakes (right)… two of their favorites!

Doesn’t that all look delicious?!

If you’re up for a challenge… come to the forum and check out the latest edition of our Recipe Book challenge, which launched this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Jen has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 10/26)… but she also has this awesome deal in her shop all week long, as well! Spend $5+ in the Jen C Designs, and get the following BRAND NEW template set that just launched in her shop today — completely FREE!


blogfotoAbout the author Astrid is a member of the creative team here at The Digital Press. She lives with her husbandand her 2 teenage/adult kids in Germany. As a mini-jobber with only 10 hours/week, she has plenty of time for her digital scrapbooking hobby. She has Netflix and Amazon Prime, and is addicted to nearly all series. Vampires, zombies, vikings… it doesn’t matter; she likes everything. She loves the ocean and the summer heat, but lives in the opposite: mountains. Therefore, she loves visiting her family in Algeria or the south of France.

Foodie Friday | Little Lamm & Co.

Hello everyone, and welcome to another edition of our Foodie Friday series here at The Digital Press!

Foodie Friday is our newest blog series, and is based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp, back in July. As such, most every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.

This week… we have the awesome Amie from Little Lamm & Co. joining me (Sabrina, from the creative team here at TDP)… and we’re cooking up a few delicious autumn-inspired recipes from Amie’s kitchen!

[all photo credits to Amie Lamm of Little Lamm & Co.]

Amie loves to cook and photograph her yummy food. She said that if she had more time on her hands, she would definitely be a food blogger. Amie is also a big fan of autumn… and had the followoing to say about her recipes: “I cannot wait for autumn each year — just for all the soups! I have a bucket list of soups and stews to make each season.”

Here is the line up of delicious recipes Amie put together this week (shown above):

  • Sunday Night Roast Loin of Pork with Fall Vegetables
  • ‘Autumn is Here’ French Onion Soup
  • Mini Carrot Cupcakes

Sunday Night Roast Loin of Pork with Fall Vegetables

Amie says: “There is something about how the mustard, wine and herbs in this dish meld together to make the most delicious sauce. If your sauce ends up a bit lacking, because roast times can lengthen depending on the size of your loin, you can add low sodium chicken broth to thin it out. I do make this dish on a week night occasionally, only because once you put it in the oven, there isn’t anything to do until it’s ready. I just have to be home at least two hours prior to dinner to start preparing.”

INGREDIENTS NEEDED
—2 pounds boneless pork loin roast
—1 tablespoon olive oil
—1 tablespoon Dijon mustard
—1 tablespoon fresh sage (finely chopped)
—1-1/2 teaspoons fresh rosemary (finely chopped)
—1-1/2 teaspoons fresh thyme (finely chopped)
—1/2 teaspoon kosher or coarse sea salt + 1/2 tsp black pepper(for meat)
—4 medium carrots (washed and peeled, cut on the bias into slices 1/4-inch thick)
—2 medium yellow onions (large diced)
—1 fennel bulb, stems removed (rough cut into large pieces)
—2 tablespoons olive oil
—1/2 teaspoon kosher or coarse sea salt + 1/2 teaspoon black pepper (for vegetables)
—1 cup dry white wine

INSTRUCTIONS
—Preheat oven to 400 degrees F.
—In a small bowl, combine the finely chopped sage, rosemary, and thyme with salt and pepper and set aside.
—Heat a frying pan with 1 tablespoon olive oil over medium-high heat. Once the pan is hot, brown the pork on all sides until golden brown all over, about 2 minutes per side with a little extra time on the top layer. Set aside to cool for a couple of minutes.
—Brush the top of the roast with an even layer of Dijon mustard, and follow that with an even coating of the fresh herb mixture.
—In a separate frying pan, heat 2 tablespoons of olive oil over medium heat and then saute the carrots, onions and fennel until slightly brown, about 3 to 5 minutes. Add salt and pepper and toss to coat.
—Place the roast in the center of a roasting pan or baking dish and surround with the sautéed vegetables. Pour one cup of dry white wine over the vegetables and bake in a 400-degree oven for about 50 minutes, until golden brown with an internal temperature of 160 degrees.
—Let pork rest for 3 to 5 minutes (maximum), and then cut into half-inch thick slices and serve.

[serves 4 to 6]

‘Autumn Is Here’ French Onion Soup

About this soup recipe, Amie says: “This recipe today is by far my favorite. Probably because we don’t make it super often (it’s a tad labor intensive). My second favorite, though, is Zuppa Toscana. It’s the only way I get my boys to eat kale!”

INGREDIENTS NEEDED
—3 tablespoons unsalted butter, cut into 3 pieces
—6 large yellow onions (about 4 pounds, halved and cut pole to pole into 1/4 inch-thick slices)
—table salt
—2 cups water (plus extra for de-glazing)
—1/2 cup dry sherry
—4 cups low sodium chicken broth
—2 cups beef broth
—6 sprigs fresh thyme (tied with kitchen twine)
—1 bay leaf
—ground black pepper

ADDITIONAL INGREDIENTS NEEDED FOR CROUTONS
—1 small baguette (cut into 1/2 inch slices)
—8 ounces shredded Gruyère cheese (about 2 1/2 cups)

INSTRUCTIONS

—Adjust oven rack to lower-middle position and heat oven to 400 degrees.
—Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray.
—Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume).
—Remove pot from oven and stir onions, scraping bottom and sides of pot.
—Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1-1/2 to 1-3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.
—Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly.
—Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary (scrape any fond that collects on spoon back into onions).
—Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.
—Repeat process of de-glazing 2 or 3 more times, until onions are very dark brown.
—Stir in sherry and cook, stirring frequently, until sherry evaporates (about 5 minutes)
—Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
—Increase heat to high and bring to simmer. Then reduce heat to low, cover, and simmer 30 minutes.
—Remove and discard herbs, then season with salt and pepper.
—For the croutons: while soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
—To serve: adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1-3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

[serves 6]

Mini Carrot Cupcakes

About this recipe, Amie says, “I am all about vegetables in my desserts. I love pumpkin everything! But because you might be sick of PSLs by now, here is my favorite carrot cake recipe. And I always try to do dessert in miniature. It makes portion control so much easier! Until you eat 6 at a time.”

INGREDIENTS NEEDED
—1 1/4 cups all-purpose flour
—1/2 cup chopped walnuts
—1 teaspoon baking powder
—1/2 teaspoon baking soda
—1/2 teaspoon salt
—1/2 teaspoon ground cinnamon
—1/2 teaspoon ground nutmeg
—1/2 teaspoon ground ginger
—1/4 teaspoon ground allspice
—1 1/2 cups grated carrots
—2/3 cup vegetable oil
—1 cup granulated sugar
—3 large eggs
—1 teaspoon vanilla extract

ADDITIONAL INGREDIENTS NEEDED FOR FROSTING
—2 1/2 cups confectioner’s sugar
—8 ounces cream cheese, softened
—2 tablespoons unsalted butter, softened
—1 teaspoon lemon juice
—1/4 teaspoon almond extract
—1/4 cup toasted chopped walnuts

INSTRUCTIONS
—Preheat oven to 350 degrees F.
—Line two 24-cup mini-muffin pans with paper liners.
—Put the flour, walnuts, baking powder, baking soda, salt, and spices in the food processor and pulse until the nuts are finely ground.
—Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined.
—Stir in the flour mixture until just combined.
—Divide amoung the muffin cups, filling each three-quarters of the way.
—Bake until a toothpick comes out clean, 10-15 minutes.
—Transfer to a rack and let cool 5 minutes, then remove cupcakes from pans to cool completely.
—Meanwhile, for the frosting: beat the confectioner’s sugar, cream cheese, unsalted butter with a mixer until fluffy. Beat in the lemon juice and almond extract.
—Pipe or spread the frosting onto the cupcakes and sprinkle with chopped walnuts.

[makes 48 mini cupcakes]

Does’t that all look delicious?!

If you’re up for a challenge… come to the forum and check out the latest edition of our Recipe Book challenge, which launched this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Amie has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 10/19)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Little Lamm & Co. shop, and get the following BRAND NEW KIT that just launched in her shop today — completely FREE!


my head shot

About the Author  Sabrina is married to a hard-working man and has two rambunctious kids, nicknamed Captain and Sunshine. She spends every free minute creating at her crafty space. Digital layouts, hybrid layouts, project life and just anything memory keeping. She also loves to read, kickbox and go a bike ride.

 

 

Foodie Friday | Anita Designs

Well hello again, and welcome to another edition of our Foodie Friday series here on The Digital Press blog!

As you have likely already caught on throughout this past month… Foodie Friday is a new series based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp, back in July. As such, every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peek into the lives (and kitchens) of your favorite TDP designers and creative team members.

This week’s fabulous recipes are coming to you from the spectacular Anita of Anita’s Designs. If you did not know already, Anita loves to cook… so she was very excited about sharing these recipes with you this week. I really enjoy cooking as well — and I love trying out new recipes — so I was super excited to see some new things here that I have not tried before!

Today we are sharing a series of recipes that Anita cooked one weekend this month for her family. In a way, this is “A Day in the Kitchen with Anita” documented! 🙂

[all photo credits to Anita ]

So, what are these delicious things you see pictured above?

  • Sunday Soup (a.k.a. Meatball Veggie Soup)
  • Waldorf Salad and Tarragon Oil
  • Pork Filet (Minute Steaks) in White Wine Sauce
  • Ice Cream with Chocolate Dipped Strawberries

Sunday Soup (a.k.a. Meatball Veggie Soup)

Anita says, “this is a soup most people in Holland know and eat. My grandma used to cook this on Sunday for all kids and grand-kids. My husband’s mom makes it too sometimes, and hers is just as delicious as the one my grandma made. We call it ‘Groentesoep’.”

INGREDIENTS NEEDED
—4 liters (about 1 gallon) water
—broth to make 4 liters of soup
—500 gm (about 1 lb.) minced meat
—500 gm (about 2 cups) finely chopped mixed veggies ( carrots, cauliflower, leek, celery, white cabbage, etc)
—a handful of vermicelli
—flavor enhancers for soup (optional)

INSTRUCTIONS
—In a large pot bring the water to a boil.
—In a bowl add seasoning to the meat (salt, pepper, paprika, etc. to taste).
—Mix the seasoning into the meat and then form small meatballs.
—Add the meatballs to the boiling water and reduce the heat to low.
—Cook the meatballs in the water for about 60 minutes, removing the foam that collects on top every 10 to 15 minutes.
—Add the broth to the soup and cook for an additional 60 minutes.
—Add the chopped veggies to the soup.
—If desired, add the flavor enhancers to the soup and cook for additional 55 minutes.
—Add the vermicelli and cook until the vermicelli is soft, then remove from heat.
[serves: 8-12 people]


Waldorf Salad and Tarragon Oil

INGREDIENTS NEEDED
—3 Granny Smith apples, thinly sliced
—2 celery stalks, leaves picked, stalks thinly sliced
—1 red onion, thinly sliced
—100g (1/2 cup) walnuts, toasted and chopped
—170g (1 cup) raisins or a bunch of purple grapes
—50g (1/4 cup) tarragon leaves, roughly chopped
—1/2 Tb white wine vinegar
—60ml (1/4 cup) extra virgin olive oil
—a bunch of radishes
—juice from 1 lemon
—150 gm (about 3/4 cup) mayonnaise

INSTRUCTIONS
—Combine lemon juice and mayonnaise in a bowl and season to taste with salt and pepper.
—Place the apple, celery stalks and leaves, onion, nuts and raisins in a large bowl and toss with the dressing.
—Make the tarragon oil by combining the tarragon, vinegar, olive oil in a bowl.
—Serve the Waldorf salad and drizzle with tarragon oil on top.

[serves: 6-8 people]


Pork Filet (Minute Steaks) in White Wine Sauce

About this dish, Anita says… “I served the pork filet and Waldorf salad with pomme duchess (duchess potatoes).”

INGREDIENTS NEEDED
—8 thin pork filets
—4 Tbs flour
—100gm (1/2 cup) butter
—4 cloves of garlic
—250 ml (about 1 cup) white wine
—200 ml (about 1 cup) broth
—20gm (3/4 cup) fresh chopped parsley

INSTRUCTIONS
—Mix the salt and and pepper into the flour and dip the pork filets in the mixture.
—Shake off excess flour and saute them in 50 gm (1/4 cup) of butter for about 4 to 6 minutes, turning over once in the middle.
—Remove from skillet, cover with foil and let rest.
—Add in remain butter and saute the garlic for about 1 minute.
—Add the wine and broth.
—Bring to a boil and let it boil for about 10 minutes or until it is 1/3 reduced.
—Place the meat back in the pan, and warm it on a low heat for about 7 minutes with the lid on the pan.
—Remove from heat and plate filets.
—Add parsley to the butter wine sauce and give it a good stir. Serve the sauce in a bowl, or over the meat in the plate.
[serves: 8 people]


Ice Cream with Chocolate Dipped Strawberries

INGREDIENTS NEEDED
—200 ml (1 cup) semi-skimmed milk
—2 tbs liquid honey
—250g (1 and 1/4 cup) fine sugar
—600 (3 cups) ml crème fraîche
—250 grams  strawberries
— 2 icecream waffles per person
—100 ml (1/2 cup) water
—additional fresh strawberries (to coat with chocolate)

INSTRUCTIONS
—Put the milk, honey and 1 cup of sugar in a pot on low heat and whisk until the sugar dissolves.
—Remove from heat and let cool slightly.
—In a bowl, add the cooled milk/honey sugar mixture to the fresh cream. whisk until blended.
—Place cream mix in an ice cream machine and let it work 1.5 to 2 hours (if you don’t have a ice cream machine, put the mix in a container and put in freezer and stir it gently every 15-20 minutes).
—Remove the green from 250gm of strawberries and slice in half.
—Add strawberry halves, 100ml water and 50gm sugar to a pot and bring to boil on med/high heat.
—reduce heat and crush the strawberries let the mix thicken for about 20-25 minutes (it should be syrup like).
—Remove from heat and let cool.
—Once cooled, mix the strawberry syrup into the freezing ice cream mixture with a fork and return to freezer for at least 20 minutes.
—Skewer the remaining strawberries from the top.
—set a bowl above a pot of boiling water and add chocolate to the bowl, stirring regularly until the chocolate is melted.
—Holding your skewer, dip the strawberries into the chocolate and twist to coat evenly.
—Place dipped strawberries on a baking sheet to cool, then store in the fridge until needed.

TO SERVE
—You can simply serve the ice cream in a bowl, and garnish it with the chocolate-dipped strawberries… OR…
—You can also place a waffle on a plate, and put a scoop of ice cream on top; add a second waffle on top and do another scoop; top with some chocolate sauce, sprinkled chopped nuts, and some whipped cream; serve with chilled chocolate dipped strawberries on the side.
[servings: 1 liter/10 people]


I don’t know about you, but just reading through those recipes and looking at the photographs got me ready to hit the kitchen (or at least have a nice snack!). Everything looks so amazing!

If you’re up for a challenge… come to the forum and check out our Recipe Book challenge, which launched this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Anita has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 9/28)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Anita Designs shop, and get the following brand-new FULL COLLECTION (!) that just launched in her shop today — completely FREE!


Erin is an artsy crafty kind of girl who is currently dabbling in far too many things, but is working hard to enjoy every moment of it, while avoiding the rain, which is difficult due to living in the land of many rains. She is slowly learning to use her smart phone to capture all the fun little bits of life that would otherwise go unremembered in the busy craziness that is raising a family!

Foodie Friday | LJS Designs

Welcome to another edition of Foodie Friday here on The Digital Press blog!

Continuing with our new series on “what’s cooking on the homes of our design team and creative team members”…I had fun chatting with Lorie Starcher of LJS Designs to see what she has going on in her kitchen! Lorie is currently on a journey to better health and is following the ketogenic (or keto) food program, so we thought it might be fun to show you some of her favorite recipes. If you’re not sure what keto is… basically, you eliminate all sugars and you really (and I mean really!) reduce carbohydrates. If you like bacon and cheese, however, you’re definitely in for a treat!

Check out the following photos. Doesn’t this all look yummy? I think even if I made this and it didn’t look quite as pretty as the photo… well …did I say bacon and cheese?!

photo credits: [1] Pinterest, [2] Pinterest, [3] The Grass Fed Girl

So, what is all of this deliciousness you see above?

  • Parmesan Crusted Chicken with Bacon Cream Sauce
  • Loaded Cauliflower
  • Pumpkin Spice Keto Fat Bombs

Parmesan Crusted Chicken with Bacon Cream Sauce

Says Lorie: “Crispy bacon, creamy sauce, and juicy chicken will make you sing keto praises!” I’m thinking to myself, cheese, bacon and cream …how could this possibly be “diet” food?! There are a few versions of this recipe, and a lot of keto recipes on the internet (just do a Google search, or head over to Pinterest — but do so on a full stomach, otherwise you’ll end up hungry!), but this is the version that Lorie loves…

INGREDIENTS NEEDED

—1 lb chicken breasts
—1 tablespoon avocado oil mayonnaise
—4 tablespoons shredded parmesan cheese
—3 slices of bacon (cooked and crumbled; reserve the fat)
—1/2 cup of heavy whipping cream
—1 tablespoon cream cheese
—1/2 teaspoon garlic powder
—salt and pepper to taste

INSTRUCTIONS

—Preheat oven to 400 degrees. Rinse and pat dry the chicken. Using a basting brush, coat the top of each chicken breast with the mayonnaise. Top the chicken with 3 tablespoons of the parmesan cheese (reserve 1 tablespoon – you’ll need it later).
—Bake uncovered for 40-50 minutes. Using a meat thermometer, you’ll be looking for an internal temperature of 160 degrees, and the juices should run clear.
—When the chicken has about 10-15 minutes to go, start making your sauce.
—In a skillet, warm up the reserved bacon fat, but be careful to not overheat – the fat should not be sizzling or bubbling. Whisk in the heavy cream until well combined, and continue whisking until it starts to foam up on the edges of the skillet.
—Add the cream cheese and whisk until smooth. Add the remaining parmesan cheese and garlic powder. Whisk. Add some bacon crumbles, but reserve some for garnishing.
—To plate, drizzle the cream cheese sauce over the chicken, and top with bacon crumbles.

[ recipe adapted from Keto in Pearls ]

Loaded Cauliflower

Says Lorie: “I usually pair this with a cheeseburger patty with relish and mayo. Made with butter, sour cream, chives, cheddar cheese and bacon, it’s the ultimate in low-carb comfort food.”

INGREDIENTS NEEDED

—1 lb cauliflower florettes
—4 oz sour cream
—1 cup grated cheddar cheese
—2 slices cooked bacon, crumbled
—2 tablespoons snipped chives
—3 tablespoons butter
—1/4 teaspoon garlic powder
—salt and pepper to taste

INSTRUCTIONS

—Cut the cauliflower into bite-sized pieces and add them to a microwave safe bowl. Add 2 tablespoons of water, cover and microwave for 5-8 minutes until completely tender. Drain the excess water and let sit uncovered for a minute or two.
—Add the cauliflower to a food processor and process until fluffy. Add the butter, garlic powder, and sour cream and process until it resembles the consistency of mashed potatoes. Remove the mashed cauliflower to a bowl and add most of the chives, saving some to add to the top later. Add half of the cheddar cheese and mix by hand. Season with salt and pepper.
—Top the loaded cauliflower with the remaining cheese, remaining chives and bacon. Put back into the microwave to melt the cheese or place the cauliflower under the broiler for a few minutes.

[ recipe adapted from Low Carb Maven ]

Now, after your fill of cheese and bacon, you may ask “What’s for dessert?” Many times, we’ll reach for something sweet — but how do you do that on a keto program when you’ve eliminated all sugars and processed foods? You have a “fat bomb.” I know! I thought the same thing! How is that a dessert?! (that name scares me!) Although sugar is a no-no, snacks or treats that are high in good fats are allowed; they help fuel your body. Lorie hasn’t tried any fat bombs yet, but we both love pumpkin… so I went in search of a pumpkin recipe, which we both thought would be appropriate as we head into the fall season. These look so easy to make…

Pumpkin Spice Keto Fat Bombs

INGREDIENTS NEEDED
—1/2 cup coconut oil
—3/4 cup pumpkin puree
—1/3 cup golden flax
—1 teaspoon cinnamon
—1/2 teaspoon nutmeg (optional)
—1/4 teaspoon sea salt
—1/3 teaspoon Stevia

INSTRUCTIONS

—Mix all ingredients in a bowl and place in the freezer for about 30 minutes.
—Roll into balls and place in the refrigerator for about 1 hour before eating.

[recipe adapted from The Grass Fed Girl ]

I’d love to hear what you think of the pumpkin spice fat bombs! 🙂 If you make them, leave a comment here and let us know what you think!

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Lorie of LJS Designs has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 9/28)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the LJS Designs shop, and get the following brand-new product that just landed in the shop today — completely FREE!


KatAbout the Author Kat Hansen is a creative team member here at The Digital Press. A Director of Human Resources by day, she loves the opportunity to spend a few hours each evening being creative. Vacation memories feature pretty heavily in Kat’s scrapbooking pages, as do her son and “daughter” (of the four-legged furry kind). Kat has quite the sense of humor (she “blames” her father for this), which she incorporates into her journaling and memory-keeping.

Foodie Friday | Dawn by Design

Happy Friday, all… and welcome to the most recent edition of Foodie Friday here on The Digital Press blog!

As you have likely already caught on throughout the month so far.. this is a new series based on the amazing response we had to the “Mess Hall” activities during TDP’s Summer Camp back in July. As such, every Friday throughout the rest of the year, we will be combining this fun feature with our weekly designer feature series — and having some fun in the kitchen! Every week you will get the chance to peak into the lives (and kitchens) of your favourite TDP designers and creative team members.

This week, I have joined forces with the always-fun Dawn of Dawn by Design — and we’re sharing two recipes from her kitchen and one from mine! My recipe is an easy salad (a recipe garnered from my oldest son’s fiancee)… and Dawn has added a scrumptious chicken pasta dish along with a blueberry cream cheesecake to finish everything off sweetly!

Food

So, what are these delicious things you see pictured above?

  • Strawberry and Feta Salad
  • Creamy Tuscan Garlic Chicken
  • Blueberry Cream Cheesecake

Strawberry and Feta Salad

INGREDIENTS NEEDED

—2-3 cups (250–400g) strawberries, washed and quartered
—1/2 tub (or 2 rounds) of feta cheese, drained and cubed
—1 small head of lettuce (cos, romaine, or rocket/arugula all work nicely)
—pumpkin seeds (optional)

INSTRUCTIONS

—Tear the washed lettuce into bite-sized pieces and layer into the salad bowl
—Add the strawberries and cubed feta cheese and sprinkle pumpkin seeds on top
—Add dressing of your choice. That’s it! I, myself, have served this with a strawberry-based vinaigrette (yum!)


Creamy Tuscan Garlic Chicken

INGREDIENTS NEEDED

—1 – 1/2 lbs boneless skinless chicken breasts (sliced into cutlets)
—2 tablespoons olive oil
—salt and pepper (to taste)
—1 cup heavy cream
—1/2 cup chicken broth
—1 teaspoon garlic powder
—1 teaspoon Italian seasoning
—1/2 cup parmesan cheese
—1 cup spinach, chopped
—1/2 cup sun-dried tomatoes

INSTRUCTIONS

—Season the chicken with salt and pepper, and then saute in a large skillet on medium-high heat for 3-5 minutes on each side (until browned and thoroughly cooked). Set chicken aside on a plate.
—Bring the heat down to medium. In the same skillet, whisk in the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese for a few minutes (until mixture thickens slightly).
—Add spinach and sun-dried tomatoes. Simmer for a minute or two, until spinach wilts. Return chicken to pan and flip a few times, so that it is thoroughly coated in sauce.

[recipe adapted from Cooking Panda]

Blueberry Cream Cheese Danish

INGREDIENTS NEEDED

DOUGH
—1/2 cup almond flour
—1/4 cup coconut flour
—1/4 cup confectioner’s (powdered) sugar
—6 ounces shredded part-skim mozzarella cheese
—5 tablespoons butter
—1 large egg

FILLING
—4 ounces cream cheese
—1/4 cup whipping cream (at room temperature)
—2 tablespoons white sugar (granulated)
—1 teaspoon lemon zest
—1 cup blueberries
TOPPING
—3 tablespoons sliced almonds
—1 tablespoon white sugar (granulated)

INSTRUCTIONS

DOUGH
—Preheat oven to 350F degrees and line a large baking mat with parchment paper or a silicone liner.
—In a medium bowl, combine almond flour, coconut flour, sugar, and baking powder. In a large saucepan, melt cheese and butter over low heat until it can be stirred together.
—Add egg and vanilla extract and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a silicone mat or directly onto a kitchen counter and knead until uniform (this only takes a little kneading).
—Cover with parchment paper and roll out to about a 14×8 inch rectangle. On the diagonal, cut 1 inch wide, 1 ½ inch long strips along both sides, leaving a solid rectangle of dough in the center.

FILLING
—In a medium bowl, beat together the cream cheese, cream, sugar, and lemon zest until well combined. Spread down the center of the dough, leaving about ½ inch all around. Sprinkle with blueberries.
—Fold the strips of dough over the filling so that the ends overlap. Pinch the dough at the ends to seal.

TOPPING
—Sprinkle with sliced almonds and granulated sugar and press gently to adhere.

Bake 20 to 25 minutes, until pastry is golden brown and firm to the touch. Remove and let cool completely, then slice into strips to serve. Serves 8 to 10.

[recipe adapted from Carolyn Ketchum]

We’re betting that you’re hungry just reading through these recipes, and that you can’t wait to try them out!

Well, if you’re up for a challenge… come to the forum and check out our Recipe Book challenge, which launched this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year(!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Dawn of Dawn by Design has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 9/21)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Dawn by Design digital Scrapbooking shop, and get the following brand-new / just-released full kit, Trick or Treat, completely FREE!


Stefanie

About the author Stefanie is a member of The Digital Press creative team and a stay at home mother of three older children living in Cape Town, South Africa with her hubby of 29 years, two of their three children and 2 cats. She loves photography, travel and digital scrapbooking the good and the ordinary everyday.

Foodie Friday | Sahin Designs

Happy Friday, everyone… and welcome to the second edition of Foodie Friday here on The Digital Press blog!

As you likely read last week — this is a new series that is based on the amazing response we had to our “Mess Hall” activities during TDP’s Summer Camp back in July (everyone loves food! haha). As such, each Friday for the rest of the year we’ll be combining our weekly designer features with some fun in the kitchen! Every week, you’ll get the chance to peek into the lives (and kitchens!) of your favorite TDP designers and creative team members.

This week, we are featuring a few yummy recipes from the kitchen of both Elif Sahin of Sahin Designs and TDP creative team member La’Shawn (that’s me!). This is Elif’s third feature on The Digital Press blog (you can find her first feature article from July 2016 HERE, and her second feature from March 2017 HERE, if you want to learn even more about her).

Today, we have three delicious recipes for you: we will start with a easy main dish that will taste like you spent hours in the kitchen, and then we will end with a nice cold coffee drink and a sweet dessert. You wont be disappointed!

photo credits to [1] freerecipebox [2] TDP creative team member La’Shawn Castings [3] TDP designer Elif Sahin

So, what are these delicious things you see pictured above?

  • Crock Pot Lasagna
  • Homemade Iced Coffee
  • Tiramisu Truffles

Crock Pot Lasagna

INGREDIENTS NEEDED

—1 lb lean ground beef
—1 onion, chopped
—2 garlic cloves, smashed
—1 (28 ounce) can of tomato sauce
—1 (6 ounce) can of tomato paste
—1-1/2 tsp salt
—1 tsp dried oregano
—12 ounces cottage cheese
—1/2 cup grated parmesan cheese or 1/2 cup asiago cheese
—12 ounces lasagna noodles, uncooked
—16 ounces shredded mozzarella cheese

INSTRUCTIONS

—Brown the ground beef, onion, and garlic in a frying pan
—Add tomato sauce, tomato paste, salt and oregano
—Cook long enough to get it warm
—Spoon a layer of meat sauce onto the bottom of the slow cooker
—Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses
—Repeat with sauce, noodles and cheeses until all are used up
—Cover and cook on low for 4 to 5 hours

*Note* You can replace the hamburger meat with italian sausage or a mixture of both. I also mix half ricotta and cottage cheese. This recipe is so easy to make. It will taste like you spent 4 to 5 hours slaving over the stove and oven, instead of it cooking away in the slow cooker. My husband is not a pasta eater… but he loves and requests this often.


Homemade Iced Coffee

INGREDIENTS NEEDED

—1 pound ground coffee (good-quality rich roast)
—8 quarts cold water
—fine mesh strainer
—cheesecloth

INSTRUCTIONS

—In a large container (tea pitcher will work) mix the ground coffee with the water
—Cover and sit at room temperature for 8 hours (I let it sit overnight)
—Line a fine mesh strainer with cheesecloth (you can use coffee filters, but I find the cheesecloth works best)
—Pour the coffee and water mixture through the strainer & allow all the liquid to run through (it can take some time)
—Discard the grounds
—Place the coffee in the fridge to cool
—Add your favorite dairy/sweetener
—Pour over ice; drink and enjoy!


Tiramisu Truffles

INGREDIENTS NEEDED

—200gr ladyfingers
—200gr labneh cheese
—2 table spoon powdered sugar
—5gr powdered vanilla
—3 desert spoons of granule coffee
—5 table spoon hot water
—Cocoa powder and/or ground pistachio

INSTRUCTIONS

—Crush the ladyfingers into fine crumbs with blender
—Mix labneh cheese with powdered sugar and vanilla in a bowl
—Dissolve coffee in hot water
—Mix it well with crushed ladyfingers until you have homogeneous mix
—Let both mixes cool in the fridge for 10 minutes
—Mix together labneh and ladyfinger mixes together
—Make small balls from this paste
—Roll the balls in cocoa or pistachio to serve


We’re betting that you’re hungry just reading through these recipes, and that you can’t wait to try them out!

Well, if you’re up for a challenge… come to the forum and check out our Recipe Book challenge, which launched this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year (!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Elif of Sahin Designs has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 9/14)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the Sahin Designs shop at The Digital Press, and get her full “Grace” Collection completely FREE!


IMG_20160814_144851_e

About the Author  La’Shawn Castings is a creative team member here at The Digital Press. She is a 30-something, full-time working, nerdy, somewhat lazy, digi-scrapping, photo taking, college football loving, panda obsessed, yellow wearing, Harry Potter nerding, Doctor Who watching, historical fiction reading, southern wife & mom.

Foodie Friday | k.becca

Hello, and welcome to our very first Foodie Friday blog post!

Based on the amazing response we had to our “Mess Hall” activities during TDP’s Summer Camp back in July, each Friday for the rest of the year we’ll be combining our weekly designer features with some fun in the kitchen! Every week, you’ll get the chance to peek into the lives (and kitchens!) of your favorite TDP designers and creative team members.

Not only will we be featuring one of our fantastic designers at The Digital Press each Friday, but you’ll also get to head into the kitchen with her and one of our talented creative team members (and you’ll get a few delicious recipes to add to your rotation!).

This week we will be featuring the talented Kristen Magee of k.becca, and peeking into her kitchen to learn a few of her favorite recipes… as well as a smattering of extra tips provided by me, TDP Creative Team member Carrie (caliten). This is Kristen’s second feature on The Digital Press blog (you can find her first feature article from April 2017 HERE, if you want to learn more about her).

foodieFriday_kbecca_1Sep2017

photo credits for [1] [2] and [3] to TDP designer Kristen Magee (k.becca)

So, what are these delicious things you see pictured above?

  • Pasta with Sun-Dried Tomato Cream Sauce
  • No-Bake Sweet & Salty Granola Bars
  • Arnold Palmer

PASTA WITH SUN-DRIED TOMATO CREAM SAUCE

Kristen says, “this is one of my go-to weeknight meals because it’s quick, easy to make, and delicious. The sausage and sun-dried tomatoes give the dish so much flavor and balance out the richness of the cream.”

Carrie says, “if Andouille isn’t your thing, or it’s hard to find, another type of pre-cooked sausage or even a shredded rotisserie chicken breast could be substituted.”

INGREDIENTS NEEDED

—8 oz. penne pasta
—1 tablespoon olive oil (omit if using a non-stick pan)
—2 smoked Andouille sausage links (12-16 oz.), thinly sliced
—2 tablespoons chopped fresh parsley leaves (optional)

FOR THE CREAM SAUCE

—2 tablespoons unsalted butter
—3 cloves garlic, minced
—2 tablespoons all-purpose flour
—1 cup chicken broth
—1/2 cup heavy cream
—1/3 cup julienned sun dried-tomatoes in olive oil, drained
—1/4 cup freshly grated Parmesan
—1/4 teaspoon dried oregano
—1/4 teaspoon dried basil
—1/4 teaspoon red pepper flakes, or more, to taste
—Kosher salt and freshly ground black pepper

INSTRUCTIONS

—Bring a pot of salted water to a boil and cook pasta according to the package directions. Drain well.
—While the pasta is cooking, heat olive oil in a large skillet over medium high heat. Add sausage and cook, stirring frequently, until sausage is lightly browned on both sides, approximately 2-3 minutes per side. Remove from pan and place in a bowl.  Set aside.
—To make the cream sauce, melt butter in a large skillet over low heat. Add garlic and cook, stirring frequently, about 1-2 minutes. Whisk in flour until lightly browned (about 1 minute). Gradually whisk in chicken broth and cook, whisking constantly, until incorporated (about 1-2 minutes).
—Stir in heavy cream, sun dried tomatoes, Parmesan cheese, oregano, basil, and red pepper flakes until the sauce is slightly thickened. Season with salt and pepper to taste.
—Stir in pasta and sausage until well combined.
—Garnish with parsley (optional) and serve immediately.

*NOTE* To make this recipe gluten free, use gluten free pasta and replace the all-purpose flour with 1 tablespoon of cornstarch. Stir the cornstarch into the chicken broth before adding it to the pan. Adding about 8 ounces of steamed broccoli when stirring in the pasta and sausage before serving adds a great crunch.

[recipe adapted from Damn Delicious]

NO-BAKE SWEET AND SALTY GRANOLA BARS

Kristen says, “I love the mix of sweet and salty in these granola bars, which are perfect for snacks or breakfast. Just looking at this recipe makes me want to whip up a batch!”

Carrie says, “This looks awesome!”

INGREDIENTS NEEDED

—1/4 cup unsalted butter
—1/4 cup brown sugar
—1/4 cup honey
—1/4 cup creamy peanut butter
—1 teaspoon vanilla extract
—2 cups quick oats
—1/2 cup crispy rice cereal
—3/4 cup chopped pretzels
—1/4 cup mini chocolate chips

INSTRUCTIONS

—Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper into an 8 x 8 inch baking pan. If you don’t have parchment paper, a piece of foil lightly sprayed with non-stick cooking spray works can be substituted.
—In a large sauce pan, add butter, brown sugar, honey, and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once it starts bubbling, cook for 2 minutes while stirring constantly. Remove from heat and stir in the vanilla extract.
—Stir in the oats, crispy rice cereal, and pretzels. Keep stirring until everything is well coated with the butter and brown sugar mixture. Pour the mixture into the prepared pan and press evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.
—Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

*NOTE* Store the bars in an air tight container in the refrigerator. The original recipe says that they’ll keep up to a week or more this way, but they’ve never lasted that long in Kristen’s house! For gluten free granola bars, use gluten free oats and pretzels.

[recipe adapted from Two Peas & Their Pod]

ARNOLD PALMER

Kristen says, “most of the time, I only drink water… but every once and a while, I like to treat myself to a sweet beverage. The Arnold Palmer is one of my favorites, especially during the summer months. I like this version of the recipe because the lemonade is made into a slush that both flavors and chills the drink.”

Carrie says, “the zest off all those extra lemons would be perfect for some candied lemon peel or even homemade limoncello!”

INGREDIENTS NEEDED

—4 English breakfast tea bags
—1 tea kettle filled with boiling water (approx. 6-8 cups of water)
—1 cup Simple Syrup, recipe below
—1 cup lemon juice (approx. 6-8 lemons)
—zest of 1 lemon
—2 cups ice cubes

FOR THE SIMPLE SYRUP

—1 cup sugar
—1 cup water

INSTRUCTIONS

—For the simple syrup : Add the sugar and water to a medium saucepan. Bring to a boil and allow to simmer until the sugar has dissolved. Remove from the heat and set aside to cool completely.
—For the tea : Tie the tea bags together and place into a large pitcher. Pour the hot water over the tea bags and into the pitcher. Set the tea aside to steep for 5 minutes.
—For the lemonade : To a blender, add the simple syrup, lemon juice, lemon zest, and ice cubes and pulse to puree. Place the mixture into the freezer until the tea has finished steeping. Add ice cubes to a large glass and top with the tea. Using an ice cream scoop or large spoon, scoop the “lemonade” into the glass.

[recipe adapted from The Food Network]

We’re betting that you’re hungry just reading through these recipes, and that you can’t wait to try them out!

Well, if you’re up for a challenge… come to the forum and check out our new Recipe Book challenge, which is launching this month and is designed to help you create a quick-&-simple book of your favorite recipes — get this — in time to print it up and give it to friends and family members as a holiday gift later this year (!). Sound like fun? Come check it out HERE.

Meanwhile, it wouldn’t be a designer feature week without a fantastic sale and a special Free-with-Purchase offer… so you’ll be excited to see what Kristen has in store for you! Not only is her entire shop marked down 30% OFF throughout her entire feature week (sale prices will be valid through 11:59pm ET on Thurs 9/7)… but she also has this awesome deal in her shop all week long, as well! Spend $10+ in the k.becca shop at The Digital Press, and get her “Homebody” Kit completely FREE!


caliten

About the Author  Carrie is a creative team member here at The Digital Press. She and her family enjoy spending time outdoors, year-round, near their home in Colorado. In addition to scrapbooking and the occasional hybrid home decor project, Carrie also reads voraciously, accumulates fabric, makes soap, brews beer, grows hops, and tries to keep indoor plants alive.

Summer Camp 2017 | Mess Hall | WEEK #4

Hello, and welcome to the fourth and final edition of our weekly “Mess Hall” feature during The Digital Press’s big SUMMER CAMP 2017 event that has been taking place throughout July!

If you haven’t already checked out the other “Mess Hall” meals that have been a part of SUMMER CAMP 2017 (and/or any of the other fun activities)… definitely swing through the forum, grab yourself a badge tracking card, and join the fun! We’ve got one week left in this month-long event, and there’s actually still plenty of time to jump in and earn a chance at some prizes! We’ve got events, challenges, tutorials, and more lined up throughout the final week of July! 🙂

As for today’s “Mess Hall” …as you know, throughout the month of July the members of our team have been here on the blog sharing a weekly meal with you — a main course, side dish, and dessert (or cocktail!) that are each tried-and-true (tested personally by members of our team!). Give any of this week’s meal items a try, and you could earn a SUMMER CAMP 2017 badge! Get the full details HERE.

So… let’s jump right into this week’s meal!

The WEEK #4 meal comes to you from TDP creative team member Carolyn, who hails from the Sunshine Coast of Australia… and you can definitely tell where she’s from by the tropical/beachy vibe you get from the meal she’s whipped up for us! Whereas our first week’s meal (WEEK #1, found HERE) was Italian-inspired… and the second week’s meal (WEEK #2, found HERE) was Mexican-inspired… and last week’s meal (WEEK #3, found HERE) was very comfort-food-inspired… this final meal is very island-inspired! And can we just say? …we think you’re going to love it. YUM!

photo credits for [1] [2] and [3] to TDP creative team member Carolyn

What is that up there, you ask?

  • Rice Paper Wraps with Chicken or Prawns
  • Quinoa Salad with Roasted Vegetables
  • Mini Pavlovas

We keep saying it every week, and even though we might sound like a broken record… we’ll say it again — YUM! You truly won’t be disappointed if you give any of these recipes a try.


RICE PAPER WRAPS WITH CHICKEN OR PRAWNS

Carolyn had the following to say about this recipe: “We try to eat as healthy as possible and always cook from scratch. This, however, does not mean that we spend hours in the kitchen everyday… as no one has time for this. This recipe is wonderful to serve on a hot summer’s day and can either be prepped ahead of time*, or made at the table with your family. We find that it is a fun family dinner, as children just love rolling up their own wrappers. You can use a variety of fillings so just select ingredients that are familiar to your family..”

INGREDIENTS NEEDED

—1 packet of Vietnamese rice paper wraps (see prep photo HERE)
—1 cup shredded barbecued chicken
—1 cup of peeled and de-veined prawns
—1 carrot (cut into short thin strips or shredded)
—1 small cucumber (cut into thin strips)
—1 cup bean shoots or sprouts
—1/2 cup fresh mint (or other herbs as desired)
—a few cabbage leaves (sliced finely)
—sweet chili sauce

INSTRUCTIONS

*these wraps should be made as close as possible to the time they are to be eaten; if preparing ahead of time, however, store on plastic wrap in fridge.

—Prepare all of the filling ingredients first (as noted above) by arranging each individually on separate plates or one very large plate.
—Fill a large bowl with hot water.
—Take one of the rice paper wrappers and dunk it into the water for a few seconds (just enough to soften it; do not soak the wrappers).
—Select desired filling ingredients and place in center of wet softened wrap (do not overfill).
—Add approximately 1 teaspoon of chili sauce over ingredients.
—Fold up the base of wrapper over ingredients; fold in both sides; and then roll it up (see prep photo HERE). Serve.

*TIP* I will often use a wet tea towel as my plate to do the wrapping, as I have found that it is easier to roll the wraps on the wet towel.


QUINOA SALAD WITH ROASTED VEGETABLES

Carolyn had the following to say about this recipe: “This is one of our favourite recipes, which we are lucky to make largely from fresh ingredients straight out of our garden. This salad is so easy, and a great way to use leftover vegetables and salad greens. It is perfect for summer, as you can prepare it a day ahead and keep it in the fridge. It is also gluten-free and vegan.”

INGREDIENTS NEEDED

—1 cup quinoa (dark or white)
—2 cups water
—mixed vegetables for roasting (I used 1 beetroot, 1 large sweet potato, and 1 parsnip [see prep photo HERE]… but you can use just about any vegetable you have available)
—olive oil
—1 colander of mixed salad greens (I used rocket, parsley and lettuce)
—DRESSING: 1/4 cup olive oil, 1/4 cup apple cider vinegar, salt, and pepper (I also usually add grated lemon rind; a.k.a. lemon zest)

INSTRUCTIONS

—Combine quinoa with water in a saucepan on stove and bring to boil; once boiling, put lid on saucepan and reduce heat to low; simmer for 10 minutes.
—Remove saucepan from heat, and leave lid on for approximately 30 minutes for quinoa to finish steaming; then, fluff up quinoa with a fork.
—Prepare vegetables for roasting by peeling and dicing into small pieces. You will need approximately 2 trays for roasting. Drizzle veggies with olive oil. You can add herbs if you like (I also added some fresh thyme and oregano; see prep photo HERE).
—Bake vegetables at 190 degrees C (375 F) for about 25 minutes.
—Meanwhile, prepare the salad greens by cutting into strips.
—Prepare salad dressing by whisking together all of the “DRESSING” ingredients (listed above).
—Place the cooked quinoa into large salad bowl, add prepared greens, and mix in the dressing. Add roasted vegetables as the last ingredient. Serve.


MINI PAVLOVAS

Carolyn had the following to say about this recipe: “I had to include this recipe, as it is a traditional Australian recipe — although it is usually served as a large Pavlova, rather than as minis. You can use whatever fruit is in season. This recipe should make 6-8 minis.”

INGREDIENTS NEEDED

—4 egg whites (at room temperature)
—1 cup caster sugar (very fine granular sugar; otherwise you can use standard granular sugar but it will just take a little longer)
—fresh cream (approximately 1/2 cup)
—mixed fresh fruit, sliced (I used a combination of blueberries, strawberries and passionfruit; see photo, above, of the final product)

INSTRUCTIONS

—Cover oven tray with baking paper (a.k.a. parchment paper).
—If using whole eggs, separate the whites from yolk and beat egg whites in a bowl at medium speed with electric mixer until soft peaks form (see prep photo HERE).
—Gradually add sugar, 1 Tbsp at a time, beating until dissolved between additions. Once the last of the sugar is dissolved, your mixture should be glossy and thick.
—To make the minis, you can use a cookie cutter as a shape guide. Add approximately 2 Tbsp of meringue mixture to inside of shape mounding more on the outer edges. Lift cutter for next shape.
—Bake at 150 degrees C (300 F) for 30 minutes. Then, turn off oven and leave in oven to dry and cool.
—Whip the fresh cream (I do not feel sugar is needed… but add if you prefer; I usually flavour the cream with rose water).
—Once cool, decorate the minis with whipped cream and fresh fruit. Serve.

* Per Carolyn: you will see in my photos that these mini pavlovas were a little flat; this can occur if you beat the egg whites too quickly / at too high a speed. They still tasted fantastic!

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Want to give one of these recipes a try and earn your WEEK #4 MESS HALL BADGE for TDP’s SUMMER CAMP 2017? Come get the details in the forum —> HERE.

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Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.

Summer Camp 2017 | Mess Hall | WEEK #3

Hello, and welcome to the third edition of our weekly “Mess Hall” feature — part of The Digital Press’s big SUMMER CAMP 2017 event this July!

If you haven’t already checked out our lineup of activities for SUMMER CAMP 2017… definitely swing through the forum, grab yourself a badge tracking card, and join the fun! We’re only halfway through the month, and there’s still plenty of time to jump in! We’ve got events, challenges, tutorials, and more lined up throughout the month of July… including a weekly FOOD article, like this one! 🙂

Each Sunday throughout the first 4 weeks of July, members of our team will be here on the blog sharing a meal with you — a main course, side dish, and dessert (or cocktail!) that are each tried-and-true (tested personally by members of our team!). Give any of the meal items a try, and you could earn a SUMMER CAMP 2017 badge! Get the full details HERE.

So… let’s jump right into this week’s meal!

Whereas our first week’s meal (WEEK #1, found HERE) was Italian-inspired… and the second week’s meal (WEEK #2, found HERE) was Mexican-inspired… this third week’s meal by TDP designer Kristen Magee of k.becca is very comfort-food-inspired! I mean, who doesn’t love themselves a flavorful slow-cooker masterpiece, and some good old-fashioned mac-n-cheese?! YUMMM!

photo credits to [1] and [2] TDP Designer Kristen Magee and [3] Gluten-Free on a Shoestring

What is that up there, you ask?

  • Slow Cooker Italian Chicken & Peppers
  • Kristen’s Favorite Stove Top Mac-&-Cheese
  • Gluten-Free Chocolate Chunk Quick Bread

We keep saying it every week, and we’ll say it again — just YUM, about all of it! You truly won’t be disappointed if you give any of these recipes a try.


SLOW COOKER ITALIAN CHICKEN & PEPPERS

Kristen had the following to say about this recipe: “Slow cooker recipes are so great when you’re short on time or on hot days when you don’t feel like turning on the oven. I love that this recipe is so flexible. Serve it over pasta or rice, or spoon some onto sandwich buns for a slightly messy but super tasty meal.”

INGREDIENTS NEEDED

—3 bell peppers (any color)
—1 medium onion
—24 oz (1.5 lbs) boneless, skinless chicken breasts or thighs
—1 tsp basil
—1 tsp oregano
—3 cloves of garlic, minced
—1/2 – 1 tsp. crushed red pepper flakes (optional – if you want the sauce to have a bit of a spicy kick)
—24 oz jar marinara sauce
—salt & pepper

INSTRUCTIONS

—Slice the bell peppers and onions into 1/4 inch wide strips. Lay half of the cut onion and peppers in the bottom of a 4 quart / large slow cooker.
—Place the chicken breasts on top of the onions and peppers and season with salt and pepper. Sprinkle the basil, oregano, minced garlic, and (if using) crushed red pepper flakes over the chicken.
—Cover the chicken with the remaining onion and peppers, and pour the marinara sauce over top.
—Place the lid on the slow cooker and cook on high for four hours or low for eight hours.
—After cooking, remove the lid and use tongs or two forks to shred the chicken. The chicken should be so tender that it just about falls apart on its own.
—Stir everything together after shredding the chicken and serve over pasta or rice. Or you can do what I did : grab some rolls and make sandwiches with it!

[recipe adapted slightly from an original recipe found on Budget Bytes]

KRISTEN’S FAVORITE STOVE TOP MAC-&-CHEESE

Kristen had the following to say about this recipe: “Mac & cheese is one of my favorite comfort foods, and this recipe is incredibly cheesy, creamy, and delicious. Plus, you can make it in one pot on the stove top! On several occasions, I’ve sprinkled crumbled bacon on top and served it as a main dish with a side of broccoli or mixed vegetables. So good!”

INGREDIENTS NEEDED

—8 oz (1/2 lb) elbow macaroni
—4 Tbsp butter
—2 eggs
—6 oz evaporated milk (or, I’ve also tried this recipe with half-&-half, a mix of cream and 2% milk, and whole milk… and it’s always turned out great!)
—1 tsp kosher salt
—1/4 tsp fresh black pepper
—1/2 tsp hot sauce
—1/2 tsp yellow or Dijon mustard
—10 oz mild or sharp cheddar cheese, grated (the original recipe calls for sharp cheddar, but I prefer mild cheddar so that’s what I use. You can even mix both!)

INSTRUCTIONS

—In a large pot of boiling, salted water cook the pasta to al dente and drain.
—Return the pasta to the pot and melt in the butter. Toss to coat.
—In a mixing bowl or measuring cup, whisk together the eggs, milk, hot sauce, mustard, salt, and pepper.
—Stir into the pasta and add the cheese. Over low heat, stir continuously for 3-5 minutes or until creamy. For the first few minutes, it might not look like it’s going to come together, but once the cheese starts to melt, everything becomes creamy very quickly.

[recipe adapted slightly from an original recipe by Alton Brown]

GLUTEN-FREE CHOCOLATE CHUNK QUICK BREAD

Kristen had the following to say about this recipe: “A moist and tender, not-too-sweet quick bread that is so yummy no one will guess it’s gluten free!”

INGREDIENTS NEEDED

—1-3/4 cups (245g) all-purpose gluten free flour (I use Bob’s Red Mill 1 To 1 Baking Flour)
—6 Tbsp (54g) cornstarch
—1 tsp xanthan gum (omit if your flour blend already contains it)
—1 tsp vanilla
—1-1/2 tsp baking powder
—1/2 tsp baking soda
—1/2 tsp kosher salt
—3/4 cup (150g) granulated sugar
—6 Tbsp (84g) unsalted butter, at room temperature
—1 cup (227g) plain yogurt, at room temperature
—2 eggs (120g, out of shell), at room temperature
—4 oz. chopped milk or dark chocolate (chocolate chips work great, too!)

INSTRUCTIONS

—Preheat oven to 350°F. Spray a standard 9-inch by 5-inch loaf pan with non-stick spray and set it aside.
—In the bowl of a stand mixer (or a large bowl with a hand mixer), place the gluten free flour blend, cornstarch, xanthan gum (if needed), baking powder, baking soda, salt, and sugar. Whisk to combine well with a separate, handheld whisk or a fork.
—Create a well in the center of the dry ingredients. In a measuring cup, whisk together the yogurt, eggs, and vanilla. Add the butter and the yogurt/egg/vanilla mixture into the well in the center of the dry ingredients.
—Mix on medium speed with the paddle attachment of your stand mixer (or a handheld mixer) for 2-3 minutes, or until the batter is combined and smooth. The batter will be thick.
—Fold the chopped chocolate into the batter with a spatula until the chocolate is evenly distributed throughout the batter. Scrape into the prepared baking pan. To create a dome shape, run a wet spatula along the edges of the pan and pull the batter toward the center.
—Place the pan in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F, and continue to bake for another 20-35 minutes*, or until the top of the loaf springs back when pressed lightly and a toothpick inserted in the center comes out with, at most, a few crumbs attached.
—Remove from the oven and allow to cool in the loaf pan for 15 minutes before transferring to a wire rack to cool completely. Once cool, slice and serve.

* Per Kristen: the original recipe states to continue baking for 20 minutes after reducing the oven temperature, but in my oven it always takes about 30-35 minutes to finish baking. So, I’d suggest checking with a toothpick at 20 minutes to see if it’s done. If not, continue baking for a little longer.

[recipe adapted slightly from an original recipe found on Gluten-Free on a Shoestring]

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Want to give one of these recipes a try and earn your WEEK #3 MESS HALL BADGE for TDP’s SUMMER CAMP 2017? Come get the details in the forum —> HERE.

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Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.

Summer Camp 2017 | Mess Hall | WEEK #2

Hello, and welcome to the second edition of our weekly “Mess Hall” feature — part of The Digital Press’s big SUMMER CAMP 2017 event this July!

If you haven’t already checked out our lineup of activities for SUMMER CAMP 2017… definitely swing through the forum, grab yourself a badge tracking card, and join the fun! There’s still time to jump in! We’ve got events, challenges, tutorials, and more lined up throughout the month of July… including a weekly FOOD article, like this one! 🙂

Each Sunday throughout the first 4 weeks of July, members of our team will be here on the blog sharing a meal with you — a main course, side dish, and dessert (or cocktail!) that are each tried-and-true (tested personally by members of our team!). Give any of the meal items a try, and you could earn a SUMMER CAMP 2017 badge! Get the full details HERE.

So… let’s jump right into this week’s meal!

Whereas last week’s meal (WEEK #1, found HERE) was very Italian-inspired… the WEEK #2 meal is every bit as Mexican-inspired! The main course, in particular, is pretty unique and fun (but again, sooooo quick & easy!)… and the food we’ve accompanied it with is just YUMMMM!

photo credits to [1] Hello Fresh [2] TDP Designer Rachel Hodge and [3] TDP creative team member Carrie

What is that up there, you ask?

  • Grilled Cheese Tacos (w/ Avocado, Sweet Potato, & Tomato Salsa)
  • Rachel’s Bean Dip & Chips
  • Carrie’s Frozen Coconut Limeade

We said this last week, and we’ll say it again — just YUM, about all of it! You truly won’t be disappointed if you give any of these recipes a try.


GRILLED CHEESE TACOS

This recipe has become a once-every-other-week thing in our household in the past few of months, ever since the first time we tried it. It’s sincerely that good (and easy!). And to think… the first time I saw the recipe, I thought it sounded a little bit too weird. Well, if weird = delicious, then yes.

INGREDIENTS NEEDED

—6 flour tortillas
—6-8 oz “grilling cheese” (otherwise known as Halloumi cheese; I buy mine at Trader Joe’s and it comes in a package that looks like THIS)
—1-2 medium tomatoes (orig. recipe calls for “1 roma” but I usually use the equivalent of 2, and not just roma — even a cup of grape tomatoes works fine!)
—1 avocado
—1 sweet potato
—1 medium shallot
—1 lime
—1/4–1/2 oz fresh cilantro (because I use slightly more tomato, I also use more cilantro)
—olive oil OR vegetable oil (your preference; I use olive), salt, and pepper

INSTRUCTIONS

—Pre-heat oven to 400 degrees & wash/dry all produce items; quarter the lime and juice half of it
—Peel the sweet potato & dice into 1/2-inch cubes; toss w/ a small amount of oil, salt, and pepper on a foil-lined baking pan (for easy clean-up)
—Bake the sweet potato for about 20-25 minutes (toss around on the pan at about the 15 minute mark)
—Finely dice the shallot (orig. recipe calls for 1 Tbsp; but again, I use the whole shallot because I am using extra tomato & because I like shallot!)
—Dice the tomato, and chop about half of the cilantro leaves into small pieces (save the rest for garnish)
—Mix the tomato, chopped cilantro, shallot, and juice of half a lime in a bowl; season w/ salt & pepper to taste & set aside
—Peel & pit the avocado and cut it into slices; set aside
—When the sweet potato is almost finished roasting, heat about 1 Tbsp of oil in a non-stick frying pan over medium-high heat
—Fry the grilling cheese slices about 1-2 min per side (the Trader Joe’s variety comes pre-sliced in 6 slices; or, slice yours first into about 1/4-inch thick slices)
—Once the cheese slices are golden brown and warmed up, fold a damp paper towel around the tortillas and microwave for about 30 seconds (or if you prefer not to microwave, you can heat them in a damp paper towel that is covered completely in foil for about 5 min in the oven before you turn the oven off)
—Fill each tortilla with cheese, sweet potato, avocado slices, spoonfuls of tomato salsa, and some of the leftover cilantro garnish; serve w/ remaining lime wedges

[recipe adapted slightly from an original recipe found on Hello Fresh]

RACHEL’S BEAN DIP & CHIPS

Is there anything more satisfying than a warm, gooey, bean dip served with corn chips when you’re throwing together a quick-&-easy Mexican-inspired dinner night? TDP Designer Rachel Hodge has just the recipe to fill that need! YUM.

INGREDIENTS NEEDED

—250g (8oz) block cream cheese (at room temperature)
—300g (2 cups) sour cream
—½ bunch spring onions (chopped)
—1 jar mild or medium salsa
—1 packet taco mix
—1 can refried beans
—1 green chili (finely diced)
—sprinkle of dried oregano
—sprinkle of cheese
—corn chips

INSTRUCTIONS

—Mix all the ingredients together EXCEPT for the cheese & corn chips, and place mixture in a baking dish
—Bake at 180 C (350 F) for 1 hour
—Remove from oven & immediately sprinkle cheese over dish; bake for another 5 mins (or until cheese is melted)
—Serve with corn chips!


CARRIE’S FROZEN COCONUT LIMEADE

This last recipe is a fun one because it can be served kind of like a dessert, after your meal… or as a cocktail, before your meal… or both! TDP creative team member Carrie loves to make this recipe in 2 stages — her kids get a serving from Stage 1 (pre-rum)… and the adults get a serving from Stage 2 (with rum added). It’s a fun way to let everyone in the family enjoy cocktail hour!

INGREDIENTS NEEDED

—5 cups of ice
—3/4 cup original (not lite) coconut milk
—4-6 Tbsp frozen limeade concentrate
—3 Tbsp water (or Malibu rum) 😉

INSTRUCTIONS

—Blend the first 3 ingredients first (mixing in a blender on high until smooth)
—If serving to kids, too, pour out glasses for the kids before adding the rum (and then add rum & another cup or so of ice cubes & blend again)
—Can be served with lime slices on the glass (and/or in frozen mugs/glasses/etc. to keep it colder!)

[recipe adapted slightly from an original recipe found on dessertnowdinnerlater.com]

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Want to give one of these recipes a try and earn your WEEK #2 MESS HALL BADGE for TDP’s SUMMER CAMP 2017? Come get the details in the forum —> HERE.

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Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.

Summer Camp 2017 | Mess Hall | WEEK #1

Hello, and welcome to the first edition of our weekly “Mess Hall” feature — part of The Digital Press’s big SUMMER CAMP 2017 event this July!

If you haven’t already checked out our lineup of activities for SUMMER CAMP 2017… definitely swing through the forum, grab yourself a badge tracking card, and join the fun! We’ve got events, challenges, tutorials, and more lined up throughout the month of July… including a weekly FOOD article! 🙂

Each Sunday throughout the first 4 weeks of July, members of our team will be here on the blog sharing a meal with you — a main course, side dish, and dessert that are each tried-and-true (tested personally by members of our team!). Give any of the meal items a try, and you could earn a SUMMER CAMP 2017 badge! Get the full details HERE.

The WEEK #1 meal is very, very worth a little time in the kitchen, folks. Trust us on this (and it’s actually sooooo quick & easy!).

photo credits to [1] [2] Marley Spoon and [3] Sugar Spun Run

What is that up there, you ask?

  • Skillet Ravioli Lasagna
  • Salad with Homemade Croutons
  • The World’s Best Chocolate Chip Cookies

Seriously, just YUM. To all of it. You won’t be disappointed if you give any of these recipes a try.


SKILLET RAVIOLI LASAGNA

I’ve made this recipe 3 times in the past few weeks. It’s that good (and easy!). Every time we eat it for dinner, my husband and I sit and try to figure out how the sauce could possibly be so flavorful and delicious… because seriously, it doesn’t seem like there’s anything in it other than tomatoes and tomato paste… and… shallot. BOOM. I never realized what an amazing little onion a shallot could be (and I cook with them all the time, folks, seriously)… until this recipe. This pasta sauce is living proof that a single shallot can season a tomato sauce like nobody’s business (and probably lead to world peace, and also, yes, I know that the sauce isn’t living proof of anything because it’s not alive. It’s an expression, and we’re going to roll with it).

INGREDIENTS NEEDED

—1 package of store-bought fresh cheese raviloi (I use the “RANA” 4-cheese variety, but really any will do; that’s simply my definite favorite)
—1  14oz can of tomatoes (I use diced… but again, anything works; the original recipe calls for whole/peeled, and my way cuts down on the work of smashing them up)
—1 Tbsp tomato paste
—1 medium-to-large shallot*
—1 ball of fresh mozzarella cheese (recipe actually calls for about half this amount, but I use the whole ball so I don’t end up with weird portions of leftover cheese in my fridge)
—fresh basil (I use 2-3 stems’ worth; equivalent to just under one of the small plastic containers you get in the fresh herb section of your grocery)
—olive oil, salt, and pepper

INSTRUCTIONS

*if you’ll be making the salad, below, as well… cut your shallot in half and use half for this pasta recipe, and half for the salad. If you’re only making the pasta, you can use a slightly smaller shallot OR you can just throw it all in the pan because it won’t hurt anything! mmmm mmmm good

—Pre-heat oven to 450 degrees
—Pick the basil leaves from stems and tear leaves into bite-size pieces; divide into 2 portions
—Cut the fresh mozzarella ball into bite-sized pieces (about 1/2″ to 3/4″ cubes)
—Finely dice the shallot
—Heat about 1 Tbsp olive oil on medium-high in an oven-proof skillet; once shimmery and hot, throw in the shallot and cook until softened and fragrant (1-3 min)
—Stir in about 1 Tbsp of tomato paste and mix into the shallot/oil for about 1 min
—Add the can of tomatoes and half of the basil leaves; season with salt and pepper to taste; cook for 3-5 min, until heated through
—Add 1 cup of water and the ravioli pasta; stir to combine, and then continue cooking for about 5 min until the sauce is bubbling and pasta is softening
—Remove from heat, add half of the mozzarella pieces, and stir to combine
—Add the rest of the mozzarella pieces to the top, and then place the entire skillet (again, as long as it’s oven-proof) in oven to bake for about 8 min

[recipe adapted slightly from an original recipe found on Marley Spoon]

SALAD WITH HOMEMADE CROUTONS

Salad is salad is salad, right? Usually, yes. Except for when the salad uses fresh, warm, homemade croutons… and the dressing is a simple oil and vinegar with shallots that is, once again, inexplicably delicious.

INGREDIENTS NEEDED

—1 ciabatta roll (my grocery store carries them in bulk in the bakery section, right next to the bagels)
—1 small head of romaine lettuce (or you can also use pre-cut/bagged romaine heart lettuce)
—1 small-or-medium shallot*
—1 Tbsp red wine vinegar
—1-1/2 Tbsp olive oil
—salt and pepper (and about 1 extra tsp of olive oil for baking the croutons; optional)

INSTRUCTIONS

*if you also made the pasta, above… you likely have half of a medium-to-large shallot leftover for this salad recipe; if not, however, you can just use one small-to-medium-sized shallot instead

—Pre-heat oven to 450 degrees (if you are also making the pasta, you can bake the croutons at the same time you bake the pasta)
—Thinly slice the shallot and then add it into a large bowl with the vinegar and the olive oil; season with salt and pepper to taste; whisk together
—Cut the ciabatta roll into 3/4″ to 1″ cubes
—Toss the ciabatta with a teaspoon or two of olive oil (optional; you an also bake them dry) and sprinkle with a little salt and pepper
—Bake the ciabatta pieces in the oven for about 6-8 min, until they’re starting to toast slightly
—While the croutons are baking, cut or tear the lettuce into bite-sized pieces and add into the bowl with the salad dressing
—Once the croutons have cooled slightly, add them to the salad
—You can also add other ingredients, if desired (in our house, we occasionally also use grape tomatoes, cucumbers, celery, and more)

[recipe adapted slightly from an original recipe found on Marley Spoon]

CHOCOLATE CHIP COOKIES

These are, hands-down, the best chocolate chip cookies I’ve ever made. They are totally delicious — and they come out chewy and gooey, but also with a slightly “crispy outer shell” (there’s really no other way to describe that, although I know it sounds ridiculous). They’re so good I often make a double-batch and then keep the dough in a tupperware container in our fridge for a week or two so we can bake up a few fresh, hot cookies every night for dessert.

INGREDIENTS NEEDED

—1 cup butter (use the real stuff; melt it and let it cool off for a few minutes before mixing it, so it won’t melt the sugar too much)
—1-1/2 cups light brown sugar
—1/2 cup granulated white sugar
—2 eggs (or equivalent amount of egg substitute, which is preferred if you like to eat raw dough) 😉
—1/4 cup maple syrup
—1 tsp vanilla extract
—3-1/4 cups all-purpose flour
—2 tsp cornstarch
—1 tsp baking powder
—1 tsp baking soda
—1 tsp salt
—at least 2 cups semi-sweet chocolate chips (I use half regular-sized chips and half mini-chips, per recommendation of the original author of the recipe)

INSTRUCTIONS

—Once the melted butter has cooled slightly, mix it completely in a very large mixing bowl with the brown sugar and the granulated white sugar
—Add the eggs and mix completely
—Add the maple syrup and the vanilla extract and mix completely
—In another large bowl, combine the following ingredients: flour, cornstarch, baking powder, baking soda, and salt
—After whisking together the dry ingredients completely, gradually add (in about 3-4 batches) the flour mixture to the wet ingredients in the other bowl
—The more flour mixture you add, the harder it will get to stir… so pat yourself on the back for your “upper body workout” and pour yourself a glass of wine
—Finally, add the chocolate chips (I usually add about 1/2 a package of the big chips, and 1/2 a package of the mini chips — if making a regular batch)
—Once combined, you’ll probably want to eat a spoonful or two of raw dough (sooooo good)… and then put the rest into the fridge to chill for about 30 minutes
—While the dough is chilling, pre-heat your oven to 350 degrees
—Place dough onto parchment paper-lined cookie sheets about 2+ Tbsp at a time in balls that are a bit taller than they are wide
—Bake at 350 degrees for 12-14 minutes (keep an eye on your first couple batches until you know how hot your oven is and how long it takes to bake)
—Cookies are done once they start to turn golden brown around the edges
—You’ll probably want to do a few taste tests to figure out if the cookies are better warm & fresh out of the oven, or cooled completely with a slightly crispy outside and a soft inside. This will require eating at least 2 or 3 cookies from every batch. This is normal; just enjoy.

[recipe adapted slightly from an original recipe found on Sugar Spun Run, where you’ll find a bunch of other amazing & desserty recipes, as well]

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Want to give one of these recipes a try and earn your WEEK #1 MESS HALL BADGE for TDP’s SUMMER CAMP 2017? Come get the details in the forum —> HERE.

.


Laura Passage

About the Author  Laura Passage is the owner of The Digital Press, and also the designer behind Wishing Well Creations by Laura Passage (WWC). She works now as a graphic designer in both the digital and paper scrapbooking industries, but previously spent over a decade working as a college soccer coach. She lives in the Pacific Northwest with her husband and two young sons (affectionately referred to as The Tiny Terrorists), and will rationalize eating coffee ice cream for breakfast to anyone who questions it.