Disclaimer: these do not have any actual pumpkin in them. My roommate and I decided to host a potluck and pumpkin carving afternoon on Saturday in order to prepare for Halloween. Roommate was making vegan chili and cornbread so I decided to make something non-vegan but still great. When my mom was visiting (hi mom!) she found this recipe for me and it was pretty easy to make, even for someone who’s never used puff pastry before.
So I’ve already been over how magical this red wine chocolate cake is but now it’s time to talk about the mascarpone whipped topping. Yes, you can top a cake with cool whip, or whipped cream, or even homemade whipped topping, but nothing is better than mascarpone whipped cream. I have thought of a variety of uses for this whipped topping, which is why it deserves its own post and place of honor on this blog.
To top waffles
To top cake
Inside strawberries (Think like balsamic strawberries with whipped marscapone)
In strawberry short cakes — because that just sounds better
Sometimes I like to play chopped in my house. Sometimes I realize I have no ingredients so I go to the supermarket. Sometimes I end up with squash blossoms from the farmers market and I decide to stuff them. For those who don’t know (let’s be real, the only person seeing this is my mom and she knows what squash blooms are) These are the blossoms from squash plants. They taste pretty cool and they make an awesome garnish for a fancy salad or entree. In my case, my roommate and I just ate them. C and I went to the farmers market last weekend and I saw this woman selling squash blossoms. I’ve always liked them stuffed with goat cheese and she sold me 6 for $1 so I got them and went home to play chopped. This recipe is my own (yay!) though it is based off of a variety of sources I found on the googles.
More than halfway to my goal (and not much time left!) I was as usual just paroozing through food52’s recipes looking for some yummy veggies to make and I stumbled on these chickpea fries. It is moments like this that I’m glad I have roommates, without them I would’ve eaten the whole pan!
Brussels sprouts are probably my favorite vegetable and whenever I make these sprouts they’re gone before I can even bring some to work the next day. For this reason, I don’t have any pictures of my own (and honestly they look no where near as good as these from food 52) I’ve made this recipe a million and a half times, sometimes adding some other things to it so I’ve included this in the recipe below.
I’m BAAAACK! After a 4 month hiatus to Richmond, VA where I mostly subsisted off of frozen Trader Joe’s meals I’m back in the southwest. Now that I’m back its time to get back on track with my 52 meals for the year. I’m starting off with a bang with 3 new recipes I tried (and attempted to take pictures of ). I’m also so happy to say that now I have a gas stove in the new house I moved into so I’m taking this all up a notch and for today’s recipe I used a grill pan on the gas stove!
Review: Ok, so I found this recipe looking for Whole 30 compliant recipes I could incorporate into my diet. This one is a real winner. I ended up doubling it and that was too much. Remi, don’t do that again next time – for 2 people with leftovers you only need 1 lb of meat! I did get to bring meatballs to work all week so that was nice. I followed this recipe basically to a T except I did add in the feta to the meatballs (super worth it). The change in texture is really nice and it adds a little burst of flavor you wouldn’t get otherwise. Also I added in the Greek yogurt to the tzatziki and I liked this but I think next time I’d just make regular tzatziki instead. Also just grate the cucumber and incorporate into Greek yogurt, the food processor didn’t work as well as advertised on the recipe and I ended up with some chunks of avocado and cucumber. I didn’t add the feta to the tzatziki and I probably wouldn’t next time I make these just because it doesn’t seem worth it to me. Too much cheese and you get the feta from the meatballs.