Cherry White Chocolate Bark

Cherry White Chocolate BarkMy husband and I have never really celebrated Valentine’s Day, not since we were in high school, anyway (…yes, we were high school sweethearts!).  I’m not really into all that mushy stuff, we rarely exchange gifts for holidays at all, actually, and our idea of the perfect night is one spent cuddled up on the couch with dinner and a movie (or Modern Family!).  Most of all, we just don’t need an excuse to have a night dedicated to ‘us’ – we have them all the time!Cherry White Chocolate BarkCherry White Chocolate Bark

Okay, I have to be honest and say that the girl in me thinks little pink hearts are absolutely adorable, melts for cutesy Valentine-themed anything and totally rocks socks covered in hearts.  After all, pink is my favorite color!  And Valentine’s Day is a great excuse to spend some extra time in the kitchen making something adorable!   Not that I really need an excuse…  So maybe I kind of love V-Day for my own reasons.Cherry White Chocolate Bark

This year, I decided to whip up a batch of Cherry White Chocolate Bark!  I am crazy for bark.  I could go on and on about it, but I’ll cut to the chase.  I LOVE how easy it is to make and how easy it is to adapt to any occasion or flavor combination!  I also love how easy it is to EAT…I’m especially skilled at that part!  Even the husband went gaga over this batch of bark and he is very particular when it comes to sweets.  That means one thing and one thing only…this recipe is a winner!Cherry White Chocolate Bark

Cherry White Chocolate Bark

Prep Time: 5 minutes

Total Time: 20 minutes

Yield: 30 pieces

1 piece

Ingredients

  • 1 12 oz bag of white chocolate chips
  • 1 12 oz bag of red candy melts
  • 1/2 tsp cherry flavoring (oil based)
  • m&ms and sprinkles for decorating

Instructions

  1. Melt red candy melts by method of your choice (I use the microwave). Let cool for a couple minutes and stir in the cherry flavoring. Spread on a sheet of wax paper or foil and let sit until completely hardened.
  2. Melt white chocolate chips by the method of you choice. Spread evenly over the first layer. Sprinkle with m&ms, sprinkles, and anything else you'd like to decorate your bark with. Let it sit until completely hardened.
  3. Break into bite-sized pieces.

Notes

You can substitute cherry chips instead of red candy melt and flavoring (my grocery store doesn't carry them, so I stuck with the flavoring).

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Cherry White Chocolate Bark

Creamy Asparagus Pasta

Creamy Asparagus Pasta

It might not be asparagus season anymore and I guess we’re pretty far from it now, huh?  So far from it that it feels like it will be asparagus season again in a few months!  I may be exaggerating, but it is getting cold out and even though I’ve been craving all things creamy and comforting, I just can’t give up on the warmer season veggies all together – not yet, anyway!  I had to get in one last spring/summer vegetable fix before I devote my kitchen to entirely to chili, hearty soups and all things squash!Creamy Asparagus Pasta

I had to merge my desire for summery vegetables with my need for comfort food…in comes this Creamy Asparagus Pasta!  I proclaimed my mad love for asparagus when I posted my Parmesan Asparagus Frittata earlier this year and even though I get completely bombarded by asparagus from my parent’s garden in spring, I just can’t get enough of it!  Did you know that established plants can keep  producing for up to 8 weeks?  That’s crazy!  I continue to crave this tasty veggie long after the stalks have stopped coming in and I must give into those cravings!  I love it grilled, or sauteed and topped with parmesan, but I think this pasta is a new favorite!Creamy Asparagus Pasta

I started  with a simple creamy alfredo sauce recipe, added a hint of lemon and some chopped asparagus, and ended up with an amazingly delicious dinner that I could eat any day of the year.  Yes, this was the perfect way to transition from fresh summer veggies to creamy and comforting!  I usually reserve something as heavy as a cream sauce for the colder months, but the subtle hint of lemon makes this dish feel light enough to enjoy even on warm days!  This sauce reheats very well, so I always make extra to pack in the hubby’s lunch!

Pasta with Asparagus and Cream Sauce

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 1 lb asparagus, rinsed and chopped
  • 8 oz. spaghetti noodles (1/2 package)
  • 4 oz. cream cheese
  • 4 T butter
  • 3/4 cup milk, warmed
  • 1 tsp garlic
  • 1 T lemon juice
  • pinch of salt and pepper

Instructions

  1. Boil pasta according to package directions.
  2. Add cream cheese to a saucepan over low heat. When it begins to melt, add butter. Melt over low heat and whisk to combine. It will not combine until completely melted, you may need to use a spatula to help incorporate it.
  3. Add the warmed milk, slowly and the remaining ingredients. Whisk to combine. Cook over medium low heat for about 7 minutes. It should be slightly thinner than you want it, as it will thicken upon cooling.
  4. Meanwhile, add asparagus and a small amount of water to a large frypan and cook over medium low heat until tender. Drain the water from the pan.
  5. Add sauce and pasta to pan and toss to coat. Sprinkle with dried thyme, if desired. Serve warm.
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Milky Way Rice Krispies Treats

Milky Way Rice Krispies TreatsWhere has the summer gone?  I looked at the calendar yesterday and realized all at once that we’re basically into fall territory and it’s been over two months since I last posted!  So what have I been up to?  It’s a good question and I’ll let you stare at these delicious Milky Way Rice Krispies Treats while I explain!Milky Way Rice Krispies Treats

Work work work.  That’s basically been my life…working overtime and spending my little bits of time off with the husband, camping, and having my nieces over when I had the chance.  Oh and (squealing with excitement) working on buying a house.  We will be moving in mid-October!  I am beyond excited and feeling like more of a grown-up every day! :) Oh, and no more overtime, so I am one very happy girl!  I’m very much a to-do list writer/goal-setter and my latest goal is to post weekly!  Come October, with move-in and immediately beginning the update of a new-to-us-but-actually-very-old farmhouse, I really hope I can maintain that goal!  I’ll be posting lots of before and after pics, too!Milky Way Rice Krispies Treats

I can’t wait to have a kitchen of my own to cook and bake in to my heart’s content!  Speaking of cooking and baking, these Milky Way Rice Krispie Treats are my new favorite.  I even like them better than the Cake Batter Rice Krispie Treats I made for Valentine’s day…and I so LOVED those.Milky Way Rice Krispies Treats

Everything about these makes my mouth water.  Chocolate Rice Krispies smothered in vanilla caramel marshmallow, with chunks of Milky Way candy bars and a light drizzle of caramel.  Is your mouth watering yet?  Mine is.Milky Way Rice Krispies Treats

I am an absolute candy fiend…I rarely buy any because it disappears so fast.  I love it all, but Milky Ways…ohh, Milky Ways are my kryptonite.  I bought a bag of fun size candy bars to use for this recipe, and don’t you know that half of them were gone before I could blink.  Oops.  It’s a good thing I didn’t need them all!  I blame it on my mad, mad love for caramel.  I can’t just resist it, which is why I had to give the Original Rice Krispies Treats a delicious, caramely, Milky Way twist.Milky Way Rice Krispies Treats

I layered my 9×13 pan with buttered wax paper because I knew I wanted to remove them from the pan, cut them up and dip them in chocolate.  A good buttering will suffice if you plan on serving them straight out of the pan.  I wanted chunks of Milky Way in my bars, so I chilled the pieces too keep them from melting when I mixed them into the warm rice krispies-marshmallow mix.  You could keep them room temperature and let them melt into the mixture if you so choose.  I used this easy microwave caramel sauce recipe, but you could use salted caramel or storebought caramel sauce.Milky Way Rice Krispies Treats

Milky Way Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 12 servings

Ingredients

  • 4 Tbsp butter
  • 8 oz package of vanilla caramel marshmallows
  • 6 cups chocolate Rice Krispies cereal
  • 3/4 cups chopped Milky Way candy bars (9 fun size bars)
  • 1/4 cup caramel sauce
  • Optional: Candy melts or chocolate for dipping

Instructions

  1. Melt butter over low heat. Add marshmallows and stir until completely melted.
  2. Remove from heat and add cereal. Mix until evenly coated.
  3. Fold in chopped candy bars. Drizzle mixture with half of the caramel sauce and gently mix.
  4. Press into a buttered 9x13 pan using wax paper or buttered hands. Drizzle with remaining caramel.
  5. Let cool to room temperature before slicing and removing from pan.
  6. Melt candy melts or chocolate by the method of your choice. Dip the bottom each piece in chocolate and then drizzle some over the top. Let chocolate harden before serving.

Notes

Keep the candy bars chilled; it makes for easier chopping and keeps them from melting when you mix them into the rice krispies.

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French Vanilla Rice Krispies Treat Pops

French Vanilla Rice Krispies Treat PopsIt’s almost July 4th!  I won’t be able to do much celebrating this year because I’ll be working all night, but that didn’t stop me from whipping up some French Vanilla Cake Batter Rice Krispies Pops!  Everything is better in ‘pop’ form, and that includes these festive rice krispies treats!  French Vanilla Rice Krispies Pops

I never used to get very excited about the Fourth of July.  My dad was always big into fireworks, so watching them was nothing too out of the ordinary and I think I was always to young to understand the feeling of patriotism and togetherness that I now love about it.  I sure wish I was able to be a part of it all this year, but oh well, there’s always next year!French Vanilla Rice Krispies Pops

I don’t know what it is about rice krispies treats, but I love  them so much!  I usually steer away from desserts that are so sweet…okay maybe I don’t steer away from them, but I’d choose something a little more ‘homemade’.  Not rice krispies treats though, I can eat them by the pan.  Seriously, the genius that came up with Rice Krispies Treats is just that, a genius!  I love how adaptable the recipe is.  You can mix in candy, flavoring, or use fun flavored marshmallows.  I always add sprinkles.  Always.  French Vanilla Rice Krispies Pops

I used my Cake Batter Rice Krispies Treats as inspiration, but used french vanilla cake mix because it was what I had on hand.  If you use yellow cake mix instead, you will get a much more distinct cake batter flavor.  I added lollipop sticks, drizzled them with  red, white, and blue candy melts and voilà!  A perfect Fourth of July treat!French Vanilla Rice Krispies Pops

French Vanilla Rice Krispies Treats

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 10-12 pops

1 pop

Ingredients

  • 4 Tbsp butter
  • 4 cups mini marshmallows
  • 1/2 cup french vanilla cake mix
  • 4 1/2 cups crisped rice cereal
  • 3 Tbsp sprinkles
  • lollipop sticks
  • candy melts or melted chocolate for decorating

Instructions

  1. Line a 9x13 in baking dish with waxed paper.
  2. In a large saucepan, melt butter over low heat. Add marshmallows and stir continuously until melted. Remove from heat.
  3. Add cake mix and stir until no clumps remain.
  4. Add the cereal and stir to evenly coat. Add sprinkles and keep stirring until distributed throughout.
  5. Use buttered hands or a piece of waxed paper to press the mixture into prepared 9x13 inch pan. It's okay if the mixture doesn't spread all the way to the ends of the pan, just try to get a level surface. Let them cool.
  6. Use a buttered cookie cutter to cut shapes out. You can smush the scraps together and use them to cut more shapes.
  7. Melt candy melts according to package directions. Dip lollipop stick into candy melts and insert into rice krispies treat and let it harden.
  8. Drizzle with or dip them in melted candy melts to decorate.
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Turtle Ice Cream Cake

Turtle Ice Cream Cake

I love ice cream!  Who doesn’t?!  I love ice cream cake, but again, who doesn’t?!  Do you want to know what I don’t love?  The price of a pre-made ice cream cake.  It’s just a little ridiculous and completely prevents me from actually buying them.  There’s a totally obvious and very easy solution though: make your own!Turtle Ice Cream CakeTurtle Ice Cream Cake

This Turtle Ice Cream Cake was so delicious!  Fudge and caramel oozed out of every bite and the hard chocolate on top was quite literally the icing on the cake!  I intented to use actual Turtles (the candies…just in case), but could not find them at my grocery store.  I opted for Dove caramel filled dark chocolates plus chopped pecans instead.  I had no complaints!Turtle Ice Cream CakeTurtle Ice Cream Cake

I so loved the thick chocolate layer on top, but it made it a little difficult to cut into.  I used a very tricky technique where I took a chef knife and hacked at the cake until it sort of cracked on its own, then followed the natural break lines with my knife for a nice clean cut.  To avoid having to use said technique, simply drizzle the chocolate over the top instead of spreading a nice thick layer.  You could also use magic shell chocolate or make your own magic shell and it will be a little thinner.Turtle Ice Cream CakeTurtle Ice Cream Cake

Okay, so this was my first time making ice cream cake, right?  Trial and error.  It actually went very well, but next time, I must remember not to use slow churned ice cream.  It might seem obvious because it’s softer and melts much faster, but it didn’t even occur to me when I was at the store.  I was thinking, “what is the best tasting ice cream I can buy to make this cake super delicious…ooh yes! slow churned!”  Oh well!  It tasted amazing and that’s all that matters, right?  Right!Turtle Ice Cream Cake

Turtle Ice Cream Cake

Yield: 10 servings

Ingredients

  • 1.5 qt vanilla ice cream
  • 1.5 qt chocolate ice cream
  • 1 10-15 oz. jar of fudge ice cream topping
  • 1/2 cup caramel sauce
  • 1/2 cup chopped pecans
  • 12 Dove caramel filled dark chocolate candies, roughly chopped
  • 1 package semi-sweet chocolate chips
  • 4 Tbsp butter

Instructions

  1. Let vanilla ice cream soften.
  2. Line your dish with plastic wrap for easy removal. I used a 2 1/2 quart round casserole dish.
  3. Spoon vanilla ice cream into dish and level with a spatula. Cover and let it freeze until firm.
  4. Spoon half of the fudge topping onto the vanilla ice cream layer and spread evenly. Top with chopped pecans and Dove candies and drizzle caramel over the top, reserving a couple tablespoons of both the caramel and pecans to garnish the final product. Spoon remaining fudge topping on top and spread evenly. Cover and place back in freezer until firm. Meanwhile, let chocolate ice cream soften.
  5. Spoon the chocolate ice cream over the fudge layer and level with a spatula. Return to freezer for a couple hours to let the whole thing freeze completely.
  6. Melt butter and chocolate chips together by the method of your choice and let cool until it is just about room temperature.
  7. Remove ice cream cake from the freezer and invert onto cake plate. Gently pull the plastic wrap away from the cake.
  8. Drizzle the cake with melted chocolate, or cover it entirely (or both) and caramel. Sprinkle the remaining chopped pecans over the top. Serve immediately, or place back in the freezer until ready to serve.
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Candied Pecans

Candied PecansFor years I strongly disliked nuts.  All nuts, except of course candied nuts, and even then, I would suck the sugar off and spit out the actual nut.  I must have matured or something in the past year because now I love them, especially these candied pecans!  The combination of sweet and salty is out of this world.  I made these to give to my dad as a Father’s Day gift, but wouldn’t you know that the longer they sat on the counter, the more that ended up in my mouth.  I had to package them up and tuck them away before they were gone…out of sight, out of mind, right?Candied Pecans

I have used a similar recipe to this in the past, but for candied almonds.  That time, I used 1 tsp vanilla extract instead of the touch of almond extract I used here.  Well, I was out of vanilla extract.  Wait, out of vanilla…say what?!  I know, it’s crazy, but I forgot to write it on the grocery list last week, and if it’s not on the list, it’s not in the cart.  Not because I’m a super-awesome budget-er though, because I have a terrible memory.  Oops.  I decided to use a touch of almond extract and it turned out just heavenly!Candied PecansCandied Pecans

You know how you always read little tips and tricks on pinterest, but so rarely get to use them?  I know that’s not just me.  Well, I remember seeing/reading that a cupcake wrapper is perfect for the top of a mason jar (as seen here).  Guess what?  It is!  I love this little green plaid wrapper as a topper for Father’s Day.  Green always reminds me of Father’s Day, actually.  …maybe because my dad likes green?  Or I associate green with dads?  I don’t know, but I thought it made the cutest package for this homemade gift!Candied Pecans

Candied Pecans

Prep Time: 10 minutes

Cook Time: 1 hour

Yield: ~4 cups

Ingredients

  • 1 egg white
  • 1 Tbsp water
  • 1/4 cup sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp almond extract or 1 tsp vanilla
  • 1 tsp salt
  • 1 lb pecan halves

Instructions

  1. Preheat oven to 250. Line a rimmed baking sheet with foil or parchment paper and gently spray with nonstick cooking spray.
  2. In a small bowl, whisk together the sugar, cinnamon, and salt.
  3. In a separate bowl, whisk the egg white, water, and almond extract until foamy. Add pecan halves and stir to distrubute throughout.
  4. Sprinkle with sugar mixture and fold to evenly coat.
  5. Spread pecans in a single layer on the prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
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Rustic Strawberry Pistachio Cake

Rustic Strawberry Pistachio Cake This strawberry pistachio cake is simply phenomenal.  I absolutely love the simple, rustic look, with just a dusting of powdered sugar.  It doesn’t just look great though, this cake tastes divine!  The delicate pistachio flavor combined with fresh strawberries and crunchy pistachios will make anyone’s mouth water.  Rustic Strawberry Pistachio Cake

I had a package of pistachio pudding in the pantry begging to be used.  I was planning on making these salted pistachio pudding cookies, but when I saw that strawberries were buy one get one, it was decided for me.  I can’t resist a good sale and I didn’t want to risk the strawberries going bad.  That would have been a shame, so the cookies will have to wait until next time!  I started with the recipe for my delicious pistachio loaf, added strawberries and baked it in two 9-inch rounds. Rustic Strawberry Pistachio Cake

Now, my pistachio loaf is really good…we’re talking REALLY good.  It is always a crowd-pleaser and I often am asked for the recipe.  Everyone loves it, but the fresh strawberries really brought it to the next level.  I was drooling just smelling this cake bake and then I took the first bite, full of tender and moist strawberries.  I was ooh-ing and ahh-ing like it was the fourth of July.Rustic Strawberry Pistachio Cake

The cake rose a bit more than I had expected, so my strawberries got a little enveloped by the cake.  If you plan to make this lovely cake, I recommend only gently placing the strawberries on top.  You could also try baking it for ten minutes or so, quickly adding the strawberries, and continuing to bake.  You could even leave the halved strawberries out completely and just sprinkle the cake with more chopped pistachios.Rustic Strawberry Pistachio CakeRustic Strawberry Pistachio Cake

Rustic Strawberry Pistachio Cake

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 12 servings

Ingredients

  • 1 box white cake mix
  • 1 3.4 oz. box instant pistachio pudding
  • 1/4 cup white sugar
  • 1/2 cup oil
  • 1/2 cup cold water
  • 1 cup sour cream
  • 4 eggs
  • 1/2 cup chopped pistachios
  • 1 cup diced strawberries
  • 7 strawberries, sliced in half

Instructions

  1. Preheat oven to 350 and butter and flour two 9-inch round cake pans.
  2. Whisk together cake and pudding mixes. Add the remaining ingredients and mix until well-blended.
  3. Fold in nuts and chopped strawberries.
  4. Pour batter into cake pans. It will be thick and you may need to spread it with a spatula. Gently place halved strawberries on top. Bake for 35-45 minutes, until toothpick inserted into center comes out clean.
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Microwave Caramel Sauce

Microwave Caramel SauceYes, you read that right, you can make caramel sauce in the microwave!  Oh, you already knew that??  Well, it was news to me…and good news, at that.  I guess I knew it was possible, but I had never really considered it.  Surprising, seeing as how my obsession with caramel (especially homemade), finds me constantly standing over the stove watching the sugar mixture boil.  It’s kind of a pain.  Naturally, I was beyond thrilled when I found this microwave caramel sauce recipe.  So. Much. Easier.  All you do is let it cook in the micro, then mix in your cream, butter, and vanilla.  Easy peasy. Microwave Caramel Sauce

I used all white sugar the first time I made this, which was perfectly delicious.  The next time, I used half brown sugar to achieve a little bit richer of a taste and fell in love.  You sort of have to use your judgement as to when to stop microwaving, because you can’t see the color change.  If you used all white sugar, you would stop microwaving as soon as it begins to turn an amber color.  The process seems to be pretty forgiving.  I microwaved mine for 6 minutes, and it turned out very well.  If the caramel sauce isn’t as thick as you’d like, just pour it into a saucepan and simmer it for several minutes.  Keep in mind that it does thicken considerably when completely cooled, so it’s most likely not necessary.Heavy Cream Substitut

I did not have heavy cream when I decided to start making this, so I used a mixture of melted butter and milk.  Just use a ratio of 2:1 milk to butter.  I used 1/3 cup warmed milk plus ~2 1/2 Tbsp melted butter.  This simple substitution can be used in baking and when making soups or sauces, but is not intended for whipping.  You’re basically just increasing the fat content of the milk to get the reaction you need, but unfortunately, it will not whip like heavy whipping cream does.Microwave Caramel Sauce

Microwave Caramel Sauce

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 Tbsp corn syrup
  • 2 Tbsp water
  • 1/4 tsp lemon juice
  • 1/2 cup heavy cream (or heavy cream substitute), warm
  • 1 Tbsp softened butter
  • 1/2 tsp vanilla

Instructions

  1. Whisk sugars, corn syrup, water and lemon together in a glass bowl. Microwave on high for 5-8 minutes.
  2. Gently remove from microwave; careful - it will be hot and let rest for 3-5 minutes. Stir in 1 tbsp cream and whisk well. The mixture will foam up then settle back. Add remaining cream, slowly (in batches) and whisk.
  3. Add butter and vanilla and whisk well.
  4. Allow to cool to room temperature.
  5. Store in resealable container (mason jar is perfect!) in the refrigerator for up to two weeks.

Notes

You can use all white sugar. Follow directions normally, but stop heating as soon as the mixture begins to turn an amber color.

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Fresh-Squeezed Blackberry Lemonade

Fresh-squeezed blackberry lemonadeThere are few things that are more refreshing than a tall glass of fresh-squeezed lemonade on a hot summer day.  A jump in the pool or a mist with the hose are right up there, too.  This blackberry lemonade is so delicious; I could drink it all day.  In fact, I did drink it all day!  I know it’s not quite summer yet, but the weather is amazing and enjoying a glass of lemonade in the sun absolutely made my day.  Oh, and I was able to officially break out my sundress collection last week.  I am a happy girl.  Fresh-squeezed blackberry lemonade

I squeezed all my lemons by hand, but a juicer would speed up the prep on this recipe.  I ran probably half of the lemon juice through a strainer to remove some of the pulp, but left the rest.  As a finishing touch, I put a handful of lemon slices and fresh blackberries in the lemonade before it chilled.  I love eating the fruit out of the bottom of my glass when I’ve finished drinking it all.  I think that’s my favorite part!Fresh-squeezed blackberry lemonade

You can use any type of berries with this lemonade recipe, just make sure you strain the seeds out!  The blackberry lemonade I made was sweet, but still slightly tart.  You can always reduce the sugar if you like your lemonade a little more on the tart side.  …Or you know, add sugar if you want it really sweet. :)   I imagine it’d be great with a splash of vodka, too or frozen in an ice cube tray and blended for a lemonade slushie!  You could choose not to add all of the water and seal it in a large mason jar to bring camping or on a picnic.  Just add the amount of cold water you left out when you’re ready to drink it.  That way you can bring it along without having to find room in the cooler for a whole pitcher!Fresh-squeezed blackberry lemonade

Fresh-Squeezed Blackberry Lemonade

Prep Time: 15 minutes

Cook Time: 5 minutes

Yield: 9 cups

Ingredients

  • ~7 lemons (1 1/2 cups lemon juice)
  • 1 1/2 cup sugar
  • 2 + 5 cups water
  • zest of 1/2 lemon
  • 1 pint blackberries

Instructions

  1. Juice the lemons. Remove seeds, strain pulp if desired.
  2. Heat sugar and 2 cups water to boiling and stir to dissolve all of the sugar. Let cool to room temperature, then refrigerate for at least a half hour.
  3. Puree ~1 cup blackberries and strain seeds if desired; you will end up with about 1/3 cup blackberry puree.
  4. Mix lemon juice, sugar water, remaining water and blackberry puree and refrigerate until chilled.
  5. Serve over ice.
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Parmesan Asparagus Frittata

Parmesan Asparagus FrittataSpring is my favorite time of year!  There are so many things that I love about this season.  Sundresses, birds chirping, bright green grass, and of course asparagus.  Asparagus that can be made into a tasty asparagus frittata!  So delicious!  Did you know that May is National Asparagus Month?  Go grab a bunch and get cooking!Parmesan Asparagus FrittataParmesan Asparagus Frittata

I actually hated asparagus as a kid.  That’s probably because It is abundant at my parents’ house and we ate it all the time growing up.  Like every night.  Dinner was usually something on the grill, asparagus and spinach salad.  I also detested spinach salad for many years.  It really wasn’t until about five or six years ago that I started to love vegetables as much as I do.  I would turn my nose up at tomatoes or raw mushrooms and now I basically eat them by the pint!  That has been a really beneficial part of growing up, especially as a vegetarian, because it was difficult to eat the right way when I was so picky!  I’m glad that stage is behind me, but I still gag if I get a mouthful of mustard and can not stomach a green olive.  Ick.Parmesan Asparagus Frittata

This asparagus fritatta is a wonderful breakfast or brunch meal, but I’d be lying if I said I don’t make it for dinner too!  Light and fluffy eggs, a touch of salty parmesan and wonderfully tender asparagus.  I used a feta asparagus frittata recipe from Taste of Home as a starting point.  I used parmesan instead of feta and decreased the eggs so it would more easily feed two.  I served it with a fruit salad and we still had some leftovers!  If you add some chopped ham, or serve with a breakfast meat,  I really think you could make this serve up to four!Parmesan Asparagus Frittata

Asparagus Frittata

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2-3 servings

Ingredients

  • 5 eggs
  • 11-12 asparagus spears
  • 2 Tbsp onion, minced or finely chopped
  • 1 T olive oil
  • 2 Tbsp cream
  • 1/4 cup shredded parmesan
  • 2 T grated parmesan
  • pinch of salt and pepper

Instructions

  1. Preheat oven to 350. Cut the woody ends from asparagus spears and discard.
  2. In a bowl, whisk eggs, cream, salt and pepper, grated parmesan, and all but a handful of shredded parmesan and set aside.
  3. Add asparagus and a small amount of water to a large skillet a cook over over medium heat until crisp-tender.
  4. Drain water from pan and remove stalks. Cut each spear to half the length of the pan you intend to bake the fritatta in. Leave the end with the tip whole, but finely dice the ends.
  5. Add diced asparagus, onions, and oil to skillet. Cook over medium heat for several minutes, until onions are fragrant.
  6. Add egg mixture and and cook 3-5 minutes, until nearly set. Arrange remaining stalks on top of eggs and sprinkle with remaining parmesan cheese.
  7. Bake for 7-8 minutes, until completely set.
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