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Sunday Supper Movement

For the past couple of years, I have taken July to highlight some of frozen treats – ice creams, popsicles, drinks and desserts – that have caught my eye. I share some of these recipes here on the blog as well as on social media (if you’re not following me on Twitter, Facebook, or G+, please take a minute to do so!). In honor of this, my contribution to this week’s #SundaySupper Piña Colada theme is a popsicle.

The coconut milk flavor is subtle to nonexistant thanks to the heavy dose of vanilla extract and the abundance of Oreos. However, the use of coconut milk instead of cow’s milk creates a creamy popsicle that I find sometimes lacking in homemade popsicles.

Don’t forget to check out the other Piña Colada-inspired recipes that the #SundaySupper tastemakers have put together for you, below the recipe. I’m loving this week’s contributions, and will be making coconut everything for quite some time!

Cookies & Coconut Cream Popsicles

Cookies and Coconut Cream Popsicles
Adapted from The View from Great Island
Makes 6 Popsicles

Ingredients:

  • 1 can (5-6 oz.) coconut milk
  • 14 Oreos – 6 whole; the remaining 8 crushed
  • 1 Tbs. vanilla extract

In a medium, mircowave safe bowl, heat the coconut milk for 30 seconds, or just long enough for the fat to be able to be evenly distrubuted into mixture. Stir in crushed Oreos and vanilla extract.

In a popsicle mold, add 1-2 tablespoons of the coconut milk mixture. Add whole Oreo. Fill to almost the top, leaving about 1/2-inch room. Insert popsicle stick into the center. Repeat until finished with the Oreos and coconut milk mixture.

Freeze until solid.

Serve: To remove from mold, run the popsicle under hot water for 10-15 seconds, until the popsicle will wiggle out of the mold.

Don’t forget to check out these other Piña Colada-inspired recipes.

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

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.

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Monkey-Bread-Ice-Cream-from-Culinary-Concoctions-by-Peabody

Monkey Bread Ice Cream by Culinary Concoctions by Peabody

For the past couple of years, every July, I share some of my favorite frozen treats that have caught my eye. I have tried very few of the recipes, if any, but the innovative recipe and/or drool-worthy photo had me saving the recipes at a pace there was no way I could keep up with. To kick things off, here are 25 ice cream and sorbet recipes that are sure to entice you to skip the store-bought stuff and make something homemade this summer.

If you try any of the recipes below, please be sure to come back and tell me how it turned out! And if you liked it, show a little love and leave a comment for the blogger as well!

 

 

{Frozen Fridays}

Ice Creams, Sorbets, and More!

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Max Revere Series

{Book Review}

The Max Revere Novels

By Allison Brennan

~~~~~~~~~~~~~~~~~~~~~~~~~

Book .5: Maximum Exposure
Book 1: Notorious
Book 2 :Compulsion
Book 3: Poisonous

~~~~~~~~~~~~~~~~~~~~~~~~~

Maxine Revere, Max, is an investigative reporter specializing in cold cases. After a couple of hit books to accompany her journalism career, her college friend talks her into hosting a television show focused on criminal justice, Maximum Exposure.

This series follows Max and her sidekick – assistant/bodyguard David Kane – as they investigate cold cases through their employment at NET. Max is outspoken, righteous, and a firm believer in the truth. In fact, she pursues the truth relentlessly, viewing the idea of ‘knowing the truth’ in black and white terms. The truth is always better than not just a lie but also the unknown, a view that frequently puts her at odds with friends, adversaries and sometimes, the people she’s trying to help.

Review/Recommendation: This series (so far) is a light, quick read. The first four parts of the series have been published recently, beginning in 2014, with the most recent being released in April of this year. Max’s role as a reporter makes the series stand out from others in the genre, who favor law enforcement personnel as leading characters.

I enjoyed the characters in the series. Max was referred to numerous times as a “bitch,” but the truth is that she’s blunt, honest, and determined. She’s a strong protagonist and while she may not see eye-to-eye with others, she stands firmly behind her beliefs, for better or worse. The supporting characters add some lightness and depth to the series – Max bickers constantly with her friend-coworker; her love interest flits in and out of the books and reveals a bit of a playful side to Max.

The plot lines are entertaining but not generally too deep, which is pretty much what I expect for books in this genre. Overall, I’d recommend it to anyone looking for an easy, light book (beach-read anyone?).

Grade: B+

 

 

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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

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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.

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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!

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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.

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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.

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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

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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

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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:

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