Garlic & Rosemary Hummus

Ingredients:

• (3) 15 oz cans garbonzo beans, drained and rinsed
• 7 cloves of garlic, peeled
• 1 cup olive oil
• 1/4 cup water
• 1/4 cup lemon juice
• 1 tablespoon vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons fresh rosemary

Blend all ingredients together in a blender or food processor until relatively smooth. Serve immediately and refrigerate any leftovers.

Blessings to: adventures-in-cooking

Tayberry, Rose Geranium + Buttermilk Popsicles

40+ amazing popsicle recipes can be found listed over at Wit and Vinegar. 

Tayberry, Rose Geranium + Buttermilk Popsicles

Makes 10 popsicles

If you can't find tayberries, feel free to use a mixture of blackberries and raspberries in their place, or another variety such as mulberries, loganberries, or marrionberries. In place of rose geranium, make the simple syrup plain and stir in a teaspoon or two of rosewater into the berry puree and buttermilk mixture until you like the way it tastes. These will keep well in the refrigerator for a month or two. 

For the rose geranium simple syrup:

1/2 cup + 2 tablespoons sugar (I used organic blonde cane sugar)

1/4 cup water

10-12 medium rose geranium leaves (about 2" long)

For the popsicles:

1 1/4 cups ripe tayberries (or a combination of black and raspberries)

1 1/4 cups ripe strawberries (I used Seascapes), hulled

rose geranium simple syrup, from above

1/2 cup + 2 tablespoons buttermilk

1/2 cup + 2 tablespoons whole milk Greek yogurt

Make the simple syrup:

In a small saucepan, combine the sugar, water, and rose geranium. Bring to a boil over medium heat, swirling the pot occasionally to dissolve the sugar, then remove from the heat, cover, and steep 10-20 minutes. Strain through a fine mesh sieve, squeezing the leaves to extract all the good stuff. Discard the leaves. You should have about 1/2 cup of syrup. Cover and chill for up to 1 week if not making immediately.

Make the popsicles:

Place the berries and 5 tablespoons of the simple syrup in the bowl of a food processor and pulse until the berries are smooth. Scrape into a measuring pitcher for easy pouring.

Combine the buttermilk and yogurt in a medium bowl and whisk smooth. Whisk in the remaining 3 tablespoons of simple syrup. Scrape into a measuring pitcher for easy pouring.

Fill 10 popsicle molds with about 1/3 of the berry puree, then gently pour in 1/3 of the buttermilk mixture. Pouring it slowly and aiming down the side of the molds will help get defined layers. Repeat until you've used up the mixtures and the molds are full. Freeze the pops according to the instructions on your popsicle maker. They will keep for at least a month in the freezer.

Blessings to: bojongourmet

Strawberry Kiwi Lemonade

Fresh strawberry kiwi lemonade - so refreshing and perfect for summer!

Serves: 4-6

Ingredients

• 4 cups water
• ⅔ cup fresh lemon juice
• ½ cup sugar
• 1 cup strawberries, hulled and diced
• ½ cup kiwis, peeled and sliced

Instructions

Combine water, lemon juice, sugar in a blender and stir. Add strawberries and kiwis and blend until smooth. If you don't care for pulp, pour the liquid through a mesh strainer to remove pulp. Chill until ready to serve.
Blessings to: lecremedelacrumb

Roasted Tomato, Thyme & Cheddar Grilled Cheese

 Cheesey, herby, and packed with that sweet tomato flavor. The grilled cheese sandwich doesn’t have to be related to boring white bread and simple American cheese. The options are endless. So give this garden-fresh variety a try and you’ll be clamoring for more.

Roasted Tomato, Thyme & Cheddar Grilled Cheese

Ingredients

• Heirloom tomatoes, thickly sliced
• Thyme
• Salt & Pepper
• Sourdough bread
• Sharp, Aged Cheddar Cheese, sliced
• Butter

Instructions

1. Preheat an oven to 400°F.
2. Place the thickly-sliced heirloom tomatoes on to a lined and lightly oiled baking sheet. Sprinkle the tomatoes with salt, pepper and fresh thyme leaves.
3. Bake the tomatoes at 400°F until aerobatic and they begin to brown, about 20-30 minutes.
4. Once the tomatoes are roasted, assemble the sandwiches by stacking cheese and a a tomato slice onto a slice of bread. Top the sandwich with another slice of bread.
5. Butter the slices of bread and place on a preheated grilled or flat skillet.
6. Cook 2-4 minutes on each side, or until the bread has browned on both sides and the cheese is melted.

Blessings to: chasingdelicious

Strawberry Rhubarb Crumb Cake (For Grandma)

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

For the Streusel
6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
1 cup all-purpose flour, plus more for pan
1/2 cup packed light brown sugar
1/4 teaspoon salt
For the Cake
1 cup chopped pound rhubarb (1/2 inch pieces)
1 cup chopped strawberries
1 tablespoon light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners' sugar
2 large eggs
1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
2. Make the streusel: In a medium bowl, whisk together melted butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
3. Make the cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time; turn the mixer to low speed and add in vanilla. Gradually add in the flour mixture, mixing until just combined. Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture and top with streusel.
4. Bake cake for 45-50 minutes or until the top is golden and a toothpick inserted in center comes out with moist crumbs attached. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into 16 bars

Blessings to: mybakingaddiction

Lemon Poppyseed Salad Dressing

Creamy lemon poppyseed salad dressing you can whip in minutes! 

A great way to spruce up a summer salad!

Serves: 4

Ingredients

• 2 tablespoons honey
• 2 tablespoons sugar
• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ½ cup plain greek yogurt (I used 0%fat)
• ¼ cup mayo (I used reduced fat)
• 1½ tablespoons poppyseeds
• 1 tablespoon lemon juice
• 1 tablespoon milk

Instructions

1. Whisk all ingredients together. Chill at least 1 hour for serving for best results. Enjoy! 

 Blessings to:lecremedelacrumb