Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Sunday Supper Movement

What's_Baking_BadgeEvery month I think things are going to settle down, and every month seems to get busier and more chaotic than the last. I can’t tell you how many times I earmarked a day on the calendar to make bars for this month’s What’s Baking? theme, how many times I pulled butter out of the fridge to soften only to put it back in the fridge later that day.

Thankfully, this month’s hostess, Nichole from Cookaholic Wife, was completely understanding when I emailed her this past weekend to see if I could get this post out a few days late. My in-laws, husband and daughter had just went to the movies and my Little Man was down for a nap, so I was going to whip up the bars, start this post, and hope the photos came out well. Nichole had agreed to to my plan just minutes before and the butter was melted… and Little Man woke up.

Needless to say, I managed to get the bars baked, photographed them before the family could eat them, and here I am, night before it’s due, writing my post. Big thanks to Nichole for letting me submit late!

Cranberry Shortbread Bars

These bars are part of my Operation Clean Out Freezer. Spring cleaning. My two freezers is in desperate need of it. (There’s inspiration for ya!)

Every year, I stash an extra bag of cranberries in my freezer for some recipe that is sure to strike my fancy during the year. As I was baking this, I couldn’t help thinking that this would be a great recipe for fall. The tart cranberries have a touch of sweetness from the sugar (and of course, the slightly sweet shortbread crust and streusel). This recipe is halved from the version in Fine Cooking Magazine, and rewritten, but not heavily adapted.

Cranberry Shortbread Bars

Adapted from Fine Cooking, Dec 2006 (p. 75)

Makes 16 Bars

Ingredients:

  • 11 1/2 Tbs. unsalted butter, melted and cooled slightly
  • 1 c. granulated sugar, divided
  • 1/3 tsp. salt
  • 1 large egg yolk
  • 1 1/2 c. + 1 1/2 Tbs. all-purpose flour
  • 6 oz. fresh or frozen cranberries

Make Crust: Line an 8×8 inch pan with aluminum foil and set aside.

In a medium bowl, combine unsalted butter, 1/4 c. plus 2 Tbs. sugar, and salt. Whisk in egg yolk. Transfer 2/3-3/4 of it to the prepared pan, pressing along the bottom to cover. Use a fork to prick all over. Refrigerate for 30 minutes, or until firm.

While crust is in fridge, move a baking rack to upper third of the oven and preheat to 325F.

Bake the Crust & Prep the Rest: Remove from fridge and bake crust for 18-22 minutes, until crust is set and edges are beginning to brown.

While crust cooks, combine remaining dough with 2 Tbs. sugar, crumbling with clean fingers. Set aside.

In a small pan over medium heat, combine remaining 1/2 c. sugar, cranberries, and 2 Tbs. water. Bring to a boil, stirring constantly so the sugar doesn’t burn. Lower heat slightly and continue to simmer until cranberries break down and mixture becomes a thick syrup, 5-10 minutes. Remove from heat and allow to cool.

When crust is ready, remove oven and allow to cool slightly. Increase temperature on oven to 350F.

Assemble and Bake the Bars: When crust has cooled slightly, top with cranberry mixture, spreading to cover. Crumble streusel topping throughout.

Bake in preheated oven for 25-30 minutes, until golden brown and set. Do not overcook.

Remove from oven and allow to cool on a wire rack for at least an hour before cutting.

Serve at room temperature.

Store in an airtight container for up to a week.

Cranberry Shortbread Bars_Pint

Save

Save

Save

Print Friendly

Summer is upon us – finally! Beautiful, sunny weather. Vacation just a few days away. I’m excited about taking my daughter swimming again. As a kid, we had a pool in our backyard. My brothers and I would be in and out of the pool, all day, every day. I learned to swim from my grandfather, and I loved watching my daughter get accustomed to the pool last year with my own father.

Today’s recipe – a throwback to my childhood days at the pool – was something we had almost every day of summer. Today I’m sharing a super easy dip for fresh fruit, so easy that I almost hesitate to call it a recipe. But to me, easy, light and fresh is what summer dishes are all about.

Do you have a recipe or dish that reminds you of summer?

Strawberry Fruit Dip

Strawberry Fruit Dip

By Books n’ Cooks

Ingredients:

  • 1-12.oz tub of Cool Whip
  • 2 c. strawberry ice cream, softened

Fold strawberry ice cream into Cool Whip until combined.

Refrigerate until serving. Dip is best served cold.

Strawberry Fruit Dip

Check out the following dishes – sweet and savory – that conjures up childhood memories for the Sunday Supper tastemakers.

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Save

Save

Save

Print Friendly

This week, the #SundaySupper tastemakers are gearing up for Father’s Day, bringing you some of the favorite foods for the special fathers in our lives.

When my husband became a father three and a half years ago, I couldn’t have imagined how much of a natural he’d be. I still remember looking over at him – this big guy – with this teeny baby girl in purple curled up on half of his arm as we’d watch tv in the evening. Typical new parents, we didn’t want to put her down. Every day, he continues to amaze me with how wonderful he is as a father to our two children – playing with them, helping them learn, and teaching them lessons. He has a patience that I’ll never have (and I can only hope that at least one of our children will inherit that from him!).

Turkey Chorizo Burgers

And so, in honor of this week’s theme, I chose to make two of my hubby’s favorites – burgers and guac. He’s a simple man, and is generally happy with a large, well-cooked burger. I can usually pick out the burger he’ll order when we go out. If there’s one with pineapple or guacamole, that’s usually it. So a few weeks ago, I dug out an old favorite. The chorizo gives this burger a lot of flavor, which pairs well with the subtle guacamole. I used my own guacamole recipe instead of the one in the recipe

You’ll definitely have leftover guac, so feel free to halve the guacamole recipe or have some tortilla chips on hand.

Turkey Chorizo Burgers with Guacamole

Burgers adapted from Fine Cooking
Guacamole by Books n’ Cooks

Makes enough for 5 burgers, with guac leftover

Ingredients for the Burgers:

  • 1 lb. lean ground turkey
  • 1/2 lb. ground spicy chorizo
  • 1/2 tsp. kosher salt
  • Burger buns or English Muffins
  • tomato & onion slices (optional, for serving)

Ingredients for the Guacamole:

  • 3 ripe avocados
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 3/4 tsp. garlic powder
  • 1 tsp. freshly squeezed lime juice

Make the Burgers: In a large mixing bowl, add turkey, chorizo, and salt. Use clean hands to work the mixture, trying not to over mix. Form into 1-inch thick patties, using a finger to indent middle slightly.

Grill, flipping after 5 minutes, until center registers 165F – about 10 minutes total.

Make the Guacamole: While burgers are cooking, make the guac. Remove flesh from avocados, keeping 1-2 pits on the side. Lightly mash avocado with a fork. Add in salt, pepper, garlic powder, and lime juice. Continue to mash until desired consistency. Return pit(s) to guacamole, to help the guacamole from browning.

Serve burgers on burger buns or English muffins (toasted, if desired), topped with guacamole, tomato, and onion.

Check out more of Dad’s favorites below!

Save

Appetizers & Snacks:

Beverage:

Breakfast:

Condiments & Sauces:

Desserts:

Main Dishes:

Side Dishes:

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Friendly

Pomegranate Gimlet

It’s no secret that I don’t really drink beer. Once in a blue moon, I’ll have one, but you can usually find me drinking wine or a cocktail. A well-made cosmo – not overly sweet – is my go-to drink, but I enjoy trying new drinks. I generally choose a vodka or gin-based drink with a touch of sweetness.

I’ve got a couple of recipes I’ve been super excited about lately, two of which are from a new cookbook that recently came recommended to me – Mix Shake Stir. There are a TON I want to try, but my limited bar can’t store all of those liquors, so I’m slowly working my way through the recipes. This one has been one of my favorites (no surprise since it’s similar to a cosmo). It took me a few tries, but I finally managed to hold off on drinking it so that I can get a photo for you.

Pomegranate Gimlet

Adapted from Mix Shake Stir: Recipes from
Danny Meyer’s Acclaimed New York City Restaurants
(p. 51)

Makes 1 drink

Ingredients:

  • ice
  • 1 1/4 oz. gin
  • 1 oz. fresh lime juice
  • 3/4 oz. simple syrup
  • 1 1/2 oz. pomegranate juice
  • lime slices and/or pomegranate seeds for garnish

In a cocktail shaker filled with ice, add gin, lime juice, simple syrup, and pomegranate juice. Shake vigorously.

Pour into an old-fashioned glass filled with ice. Garnish with a lime wedge and/or pomegranate seeds.

Print Friendly

After three weeks of rain and abnormally chilly weather, it looks like some semblance of spring or early summer is finally here, and I’m thrilled. I’m done with heavy meals, the stove and oven heating up the kitchen. I’ve been longing for lighter fare – grilled meats and veggies, lots of fresh fruit and herbs… everything cooked outside with the windows and doors open. And FINALLY! That time is here. And what perfect timing, because this week, the #SundaySupper tastemakers are heating up the grill and showing off some great recipes that will keep you grilling all summer long.

Bourbon Brown Sugar Steak

Due to our busy schedules, we’re frequently grilling with premade marinades or a quick rub of spices or even just kosher salt and freshly ground pepper. But on the weekends, I have a little extra time for those few extra steps that turn a simple grilled steak into something a little extra special. This recipe is one I’ve made several times. The  marinade loans a great flavor to the meat, and later gets heated to a boiling point to create a sweet syrup to drizzle on the grilled steak.

Bourbon Brown Sugar Steak

Bourbon & Brown Sugar Marinated Grilled Steak

Adapted from Fine Cooking Grilling, 2008 (p. 33)

Ingredients:

  • 1/2 c. low-sodium soy sauce
  • 1/3 c. bourbon
  • 1/2 c. firmly packed dark brown sugar
  • 1 Tbs. Dijon mustard
  • 1 tsp. hot sauce
  • 2 lbs. steak (I used flank steak)

Marinade: Combine soy sauce, bourbon, brown sugar, mustard and hot sauce in a large ziplock bag. Add steak and marinate at room temperature for 15-20 minutes.

Cook: Meanwhile, preheat grill, with settings on medium.

Remove steak from marinade (save marinade) and grill to desired doneness – about 5-6 minutes per side for medium-rare.While steaks cook, place leftover marinade in a small pot on the stove and bring to a boil. Boil for 3 minutes until thick and syrupy.

Allow steaks to rest for 5 minutes before slicing thinly, across the grain.

Serve with a drizzle of sauce and your favorite summer sides.

Looking to change up your summer grilling routine? The #SundaySupper tastemakers have everything from drinks to entrees, sides, and desserts. Check ’em out!

Patio Libations

Let’s Get This BBQ Started!

The Main Event

On a Side Note

Saucy Sentiments and Rebellious Rubs

Finishing Touches

Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Print Friendly

Orphan XThis was the first book I’ve read by Hurwitz, and I’m super bummed that the next book in the series isn’t out yet. Since I can’t wait, I’ve already picked up one of his older books to see if its as good as this one!

{Book Review}

Orphan X

By Gregg Hurwitz

Trained from a young age as a mercenary for a off-the-books U.S. government program known as the Orphan program, Evan Smoak (Orphan X) is known as The Nowhere Man. Evan left the program under devastating circumstances. After a month of wallowing, he reinvents himself, using his training for good – to help those who are desperate for help. The system he creates is simple. He helps someone in need, and as payment, that person gives his phone number to someone else who is in need and worthy of help. He works with one person at a time, on this referral basis.

However, a mission to help a woman supposedly being hunted for a gambling debt (with her father held hostage) just doesn’t seem quite right. Is the woman the person who she claims she is? Evan is suspicious of her, but eventually realizes that he himself is the target himself. Not sure who he can trust, Evan must tread carefully – to protect not just the innocent but himself.

Review/Recommendation: This is the first book I read by Hurwitz and I couldn’t put it down. It was a suspense with a plot line very different from other books in the same genre – a pleasant surprise. I loved that Evan Smoak was a killer with a conscience, someone who was trained to be ruthless, but who, deep down, empathizes with those in need.

I also enjoyed seeing Evan evolve and grow, as a direct result of a relationship with a neighbor and her son. As his neighbor sucked him into her life, he gradually came out of his shell, experiencing emotions that he had long ago buried deep.

The completely different plot line, coupled with unexpected twists and turns, had me completely into this book. I bing-read over the course of a weekend and can’t wait to read the next in the series. If you are into mysteries and suspense, don’t miss out on this one!

Grade: A

Print Friendly

BW Logo 2016

Today, #BrunchWeek comes to an end. If you haven’t entered to win one of the prize packs provided by our amazing sponsors, I encourage you to visit this post and do so – and quick! The giveaway ends today! I think you can tell from the photo below, there are some seriously awesome prizes being offered, and I’d be thrilled if one of my readers won one of them.

Prize_Collage

For the final day of Brunch Week, I wanted to make something healthy for those of you who are looking for not only great brunch recipes but who need quick, easy breakfasts that are convenient for someone constantly on the go. Muffins work for both. This particular recipe is one of the healthier ones I’ve made, using a combination of whole wheat all-purpose flour, cake flour, and ground oats. It has a sweet orange muffin with bursts of bright cranberries. Serve it for brunch, or make it on a weekend to grab on your way out to work during the week. Either way, enjoy!

Cranberry Orange Muffins

Cranberry Orange Muffins

Makes 12 Muffins

By Books n’ Cooks

Ingredients:

  • cooking spray
  • 1 c. old-fashioned oats
  • 1/2 c. whole wheat all-purpose flour
  • 1/2 c. cake flour
  • 1/3 c. Dixie Crystals granulated sugar
  • 1/3 c. light brown sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 heaping c. frozen cranberries, halved
  • 2 tsp. Nielsen-Massey orange extract
  • 1/3 c. unsweetened apple sauce
  • 3/4 c. milk (I used 2%)
  • 1 large egg white

Preheat oven to 350F. Spray a muffin pan with cooking spray and set aside.

Pulse oats in a food processor until finely ground. Transfer to a medium bowl and add all-purpose flour, cake flour, both sugars, baking powder, cinnamon and salt. Gently whisk to combine. Fold in cranberries, just so that they’re coated in the dry mixture (to prevent sticking together).

In a separate, small bowl, gently whisk apple sauce, milk, and egg white. Use a spatula to fold wet mixture into dry mixture until just barely combined. Use an ice cream scoop to portion into prepared muffin pan, filling each cup until 3/4 full.

Bake in preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Be sure to check out the last of the #BrunchWeek recipes, below.

Cranberry Orange Muffins Prep

Nesting measuring spoons from KitchenIQ.

Cranberry Orange Muffins_Pint

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Print Friendly

BW Logo 2016Since having kids a couple of years ago, brunch has become one of my favorite times to host friends. It’s not just that it doesn’t get in the way of early afternoon nap time. It’s that brunch is (for me and my family) one of the easiest, most stress-free times to entertain. I find it’s easy to put together an impressive menu with very little effort. I’ve got it down to a science. Literally. With this formula, I can’t go wrong:

Egg dish + grain/carby side side + fruit dish

With this formula, I’ve got an easy, filling, balanced meal. Frittatas and quiches are my favorite egg dishes. I’ll frequently pair that with a fresh scone or muffin, or even homemade granola (served with yogurt) and then round off the meal with a serving of fresh fruit.

Today, I created two varieties of fruit salad, both of which are tossed with a light poppy seed vinaigrette. In the first, I jazz up some berries, grapes, and kiwi with a little fresh mint and in the other, I let the brightness of sweet Breeze apples (a new variety that originated in New Zealand, but is currently being grown in Washington State and introduced to US markets by Sage Fruit) and grapes shine through. Both were wonderful, but feel free to use your favorite in season fruit.

Do you have a standard menu or formula for brunch entertaining?

As a reminder, our amazing sponsors have generously donated some wonderful prizes. Visit here to learn more about our sponsors and enter to win one of the the awesome prizes they so generously provided.

Fruit Salad with Poppy Seed Vinaigrette

Make Ahead: Vinaigrette and fruit salad may be made ahead of time, but don’t mix until just before serving, so that the fruit doesn’t get soggy.

Fruit Salad (Two Ways) with Poppy Seed Vinaigrette

By Books n’ Cooks

Serves 5-6

Ingredients for the Salad:

  • 5-6 c. fruit, sliced into roughly 1-inch pieces (I used a mix of strawberries, raspberries, kiwi, and grapes)
  • 3 Tbs. fresh mint, coarsely chopped

or

  • 2 Breeze apples, cored and cut into 1-inch pieces
  • 1-2 c. red seedless grapes
  • 1 c. mixed berries (I used raspberries and blackberries)

or

  • Your favorite mix of fresh fruit

Ingredients for the Vinaigrette:

  • 1/4 c. vegetable oil
  • 1 Tbs. fresh lemon juice (from 1 lemon)
  • zest of 1/2 a lemon
  • 2 Tbs. honey
  • 1 Tbs. poppy seeds

Apple Fruit Salad with Poppy Seed Vinaigrette

Gently toss fruit and mint to mix. Set aside, or refrigerate until just before serving.

To make the vinaigrette, combine all ingredients in a jar and shake well (or, combine in a bowl or measuring cup and whisk well). Refrigerate until just before serving.

Add half of the vinaigrette to the fruit salad and toss to coat. Add more as desired. (I used only half of the vinaigrette for the 5-6 cups of fruit.)

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Fruit Salad with Poppy Seed Vinaigrette for Brunch Week

Don’t forget to check out today’s other #BrunchWeek recipes, listed below.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Print Friendly

BW Logo 2016

Today is the first day of #BrunchWeek, and I’m super excited to be participating. I made lists and lists of recipes that I wanted to make to share with you this week (way more than I could possibly do), and I spent the last couple of weeks drooling over the sneak peeks I got at some of the recipes my fellow bloggers have been preparing for you. I’ve gotten to work with some awesome brands – tasting new items for you and getting to play with some new kitchen gadgets.

On that note, I encourage you to do two things. First, visit this post to learn about the amazing sponsors and enter to win one of eight prize packages they provided, pictured below. Secondly, after you read my recipe, continue to the bottom of this post to check out the complete list of #BrunchWeek recipes we’ve put together for you.

Prize_Collage

Although I’ve been stoked about #BrunchWeek, life prevented me from getting into the kitchen as much as I would have liked. Last month in particular was a rough month, with a lot of houseguests and a lot of daycare cooties floating around my house. Cooties that cost me several days of work and my monthly ladies night out. 🙁

I was all ready to go – the scones were made and packaged up, but when my hubby came home from work sick, I couldn’t leave him alone with my sick daughter and super active baby. I was bummed, but my coworkers were more than happy to polish off the scones that were destined for ladies night, someone even commenting that he was unaware that scones could actually taste good. He was use to the dry, bland store-bought scones, not homemade scones – soft and full of flavor.

After that week, I went on a scone-making kick – from sweet to savory. These bacon, cheddar, and chive were a pleasant surprise to those who were not familiar with savory scones. The smokiness of the bacon and the subtle undertones of the cheddar made for a wonderful breakfast, and a great addition to this week’s #BrunchWeek.

Bacon Cheddar & Chive Scones

Bacon, Cheddar & Chive Savory Scones

By Books n’ Cooks

Makes 8 Scones

Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a large bowl, whisk together:

  • 3 c. all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt

Then, gently stir in the following, just to coat:

  • 1 c. shredded Cabot Seriously Sharp Cheddar Cheese (3-4 oz.)
  • 1/2 c. coarsely chopped cooked bacon (from 4 slices thick-cut bacon)
  • 2 Tbs. minced chives

Using two forks or a pastry cutter, cut in

  • 12 Tbs. cold unsalted butter

until mixture is crumbly. Finally, fold in:

Mixture will just start to come together, but will remain very crumbly. With clean hands, knead dough until it comes together. Set on a baking sheet lined with parchment paper. Shape into a long rectangle (or circle), about 1 inch thick. Brush tops with

  • 2 Tbs. unsalted butter, melted

Bake for 12-14 minutes, until tops are golden. Remove from oven and allow to cool on baking sheet for a few minutes.

Serve hot, warm, or at room temperature.

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Check out these other #BrunchWeek recipes from over 3 dozen bloggers.

BrunchWeek Beverages:

BrunchWeek Breads, Grains and Pastries:

BrunchWeek Fruits, Vegetables and Sides:

BrunchWeek Egg Dishes:

BrunchWeek Main Dishes:

BrunchWeek Desserts:

Print Friendly

BW Logo 2016

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & true recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize2

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize7

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize6

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)! Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize1

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize4

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize3

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize8

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

Prize5

RAFFLECOPTER
a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Print Friendly