DESSERT FEED

Sweeten up your weekend with these sugary treats. From tart to chocolate every sweet tooth should be satisfied.

Enjoy the sugar rush!

xo,

Rebecca

Candied Marshmallows

Nerds Ice CreamPeach Tea Popsicles

Cherry Cobbler

Spiced Apple Upside Down Cake

Chocolate Chip Dessert Shooters

Rose Honey Latte

Rose Honey Latte

2 cups whole milk

1/4 teaspoon rose water

1/2 teaspoon vanilla extract

3 tablespoons honey

1 egg

  1. Add the honey and egg in a medium heat proof bowl. Mix well.
  2. In a small pan, heat the milk, vanilla extract and rosewater on medium-low for 15 minutes.
  3. Temper the egg and honey with the warm milk by adding 1/4 cup of milk at a time to the egg mixture, whisking constantly. Continue this process until all the milk is used.
  4. Place the liquid into a blender and blitz until frothy. Pour into warm mugs and serve immediately.

Sheet Pan Mediterranean Turkey Patties with Spiced Cauliflower Rice

Sheet Pan Mediterranean Turkey Patties with Spiced Cauliflower Rice

Author note: For a quick cleanup, line the rimmed baking sheet with foil.

1 pound ground turkey

1 teaspoon zaatar

1 1/2 teaspoon kosher salt

2 teaspoons Worcestershire sauce

3 tablespoons hummus

1/2 cup panko breadcrumbs

1 egg

1 pound cauliflower rice

1 1/2 teaspoon cumin

1 tablespoon extra-virgin olive oil

Greek yogurt, for topping

  1. Place the oven rack right below the broiler. Heat broiler to 550 degrees.
  2. Spray a large rimmed cookie sheet with canola oil.
  3. In a large bowl, combine the ground turkey, Worcestershire sauce, zaatar, 1 teaspoon salt, Worcestershire, hummus, panko breadcrumbs and egg. Stir well. Using a ice cream scoop, scoop out balls of the ground turkey mixture. Place onto one half of the baking sheet. Gently press down on the meatballs to create flat patties.
  4. In a bowl, combine the cauliflower rice, olive oil, cumin and ½ teaspoon salt. Stir well to combine. Place on the other half of the rimmed baking sheet.
  5. Broil for 4 minutes, then flip and broil the other side for an additional 3-4 minutes or until the turkey patties reach 165 degrees. Stir the cauliflower rice twice.
  6. Remove from the oven. Serve the turkey patties and cauliflower rice with Greek yogurt, fresh lemon wedges and kalamata olives.

Slow Cooker Texas Chili

In the age of the Instant Pot we have forgotten one of our most reliable and trustworthy kitchen friends: the slow cooker.

Many home cooks are currently enamored with the Instant Pot. The idea of dinner being instantly created in a Jetson-like contraption is unfortunately a myth. This electric pressure-cooking frenzy is noteworthy and has a place in the 21st century kitchen. However, in this hubbub and excitement for instant cooking we have forgotten slow cooking.Slow cooking is a classic way to cook and the slow cooker itself is a much-needed kitchen item for many homes.

That’s why today I want to remind you of the slow cooker that’s sitting on your shelf. Chili is one of the best (if not the best) recipes to make in a slow cooker because ingredients can be browned into an umami state and then transferred easily into the slow cooker where it sits slowly and securely braising all day long. At the end of its long simmer it waits for you to lift the lid and serve.Slow Cooker Texas Chili is the quintessential slow cooker recipe. It is a beef chili full of chile and tomato flavor. There are no fillers: beans, corn, bell pepper (I save that for a different chili). This is a true Texas chili that is full of meat, tomatoes, chili and Texas beer.

There’s no place better to get these Texas-inspired ingredients than from a beloved Texas based grocery store: Market Street . I love getting beef from Market Street the Ranchers Reserve line is always fresh and tender.

The Ranchers Reserve stew meat is already cut to size and prewrapped, so you can easily grab the ingredient and be on your way. Plus, just around the bend is the beer section where Shiner Bock, a local Texas lager beer, is waiting to be picked up for this Texas chili.The beauty of cooking chili on the stove top is that it thickens while the sauce reduces. A way to create a thick chili in the slow cooker is by using corn tortillas to thicken the mixture. Again, another local ingredient waiting for you at Market Street .

Reacquaint yourself with the slow cooker this winter with Market Street and Texas Chili. You’ll remember how good this appliance has been to you.

Slow Cooker Texas Chili

Author Note: The addition of a tomato and corn tortilla puree comes from America’s Test Kitchen, The Complete Slow Cooker. This step is brilliant because it not only creates a thickening agent for the chili but it also adds a layer of texture to the chili.

3 pounds stew meat

2 teaspoons kosher salt

2 tablespoons canola oil

1 tablespoon tomato paste

1/2 medium onion, diced

1 cup lager beer

1 1/2 cups low-sodium beef stock

1 beef bouillon cube

1 14.5 ounce canned tomatoes

5 corn tortillas, cut into pieces

1 serrano (or jalapeno) pepper, seeded chopped

1/4 teaspoon ground cloves

1 teaspoon granulated garlic

1 teaspoon dried oregano

1 tablespoon cumin

2 tablespoons chili powder

  1. 30 minutes before cooking, evenly distribute 1 teaspoon of salt over the stew meat.
  2. When ready to cook, add 1 tablespoon of canola oil to a large skillet. Heat over high heat. Once the oil is shimmering add half of the stew meat. Brown the meat in the canola oil, about 2 minutes per side. Remove the meat and place into a warm slow cooker. Repeat this step for the second batch of the stew meat.
  3. Lower the temperature to medium and add tomato paste and onions. Sautee until browned, about 1 minute. Add the beef stock, beer, tomatoes, bouillon cube and tortilla pieces. Scrape up any brown bits stuck to the bottom of the pan. Let simmer for about 3-5 minutes. Remove from the heat and cool for 5 minutes.
  4. Add the mixture to a blender or food processor and puree until it is a thick and smooth consistency.
  5. Pour the tomato mixture into the slow cooker covering the meat. Add the cumin, garlic, chili powder, 1 teaspoon salt and oregano to the mixture. Stir well. Cover and cook 6-7 hours on high or 9-10 hours on low.
  6. Serve warm with cilantro and sour cream.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Creamy Potato and Bacon Soup

Creamy Potato and Bacon Soup

Author note: This recipe is a twist on Richard Olney’s Potato Soup in his book Simple French Food.

1 to 1 1/2 pounds Yukon Potatoes (peeled, halved and thinly sliced)

2 quarts water

3 slices bacon

1 cup onion, diced

2 teaspoons kosher salt

3 tablespoons unsalted butter

1/2 cup cream

  1. Place water and bacon into a large pot. Bring to a boil over high heat. Once the water is boiling, add the salt to the pot.
  2. Add the potatoes and onions to the pot, reduce the heat to a simmer and cover. Continue to simmer for 30-45 minutes.
  3. Once the potatoes are tender and easily break with a fork, remove the bacon and stir in the butter. Once the butter is melted and incorporated into soup, add the cream. Warm through. Serve warm with crusty bread and brie.

Avocado Dip

Avocado Dip

Author note: This recipe is easily doubled. However, instead of doubling the salt, season to taste with the salt when the recipe is doubled. Pickled red onions is a perfect pairing with this dip.

3 cups avocado

juice from 1 lime

1 teaspoon cumin

1 teaspoon kosher salt

1/4 cup sour cream

2 garlic cloves

cayenne pepper (to taste)

cilantro, to top

  1. Place the avocado, lime juice, cumin, salt, sour cream and garlic cloves into a medium bowl. Blend with an immersion blender until smooth.
  2. Top with cayenne and cilantro. Serve with chips.

Hot Cocoa Ice Cream

Hot Cocoa Ice Cream

1 1/2 cups heavy cream

1 1/2 cups whole milk

2 teaspoons vanilla extract

5 egg yolks

1/4 cup sugar

1 cup instant hot cocoa powder (without marshmallows)

marshmallows, for topping

  1. Check your ice cream maker manual for specific instructions. For my ice cream maker, you must freeze the freezer bowl for 24 hours before making ice cream.
  2. In a small saucepan, heat the cream, milk, and vanilla extract on medium-low for 10 minutes. Be sure to stir occasionally to prevent boiling.
  3. Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. Set aside.
  4. Add the hot cocoa powder to the warmed milk mixture. Stir to combine. Let warm for 5-10 additional minutes or until the cocoa mixture is dissolved and combined. Strain the mixture into a heat-safe mixing bowl.
  5. Working quickly, temper the yolk mixture with the hot cocoa mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined.
  6. Cover the bowl and place in the fridge. Let it chill for at least 2 hours and up to 24 hours.
  7. Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency.
  8. Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Top with marshmallows or your favorite topping before serving.

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