spinach artichoke dip

spinach artichoke dip
from Alton Brown via foodnetwork

8 oz cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup Parmesan cheese, grated
4 cloves garlic, minced
8 oz artichoke hearts, sliced
6 oz frozen spinach, thawed
1/2 teaspoon red pepper flakes (optional and adds some spice)

1. Preheat oven to 350
2. Mix cream cheese, sour cream, and mayonnaise until well combined.
3. Add Parmesan cheese, garlic, artichokes, and spinach.
4. Season to taste with salt and pepper (add red pepper flakes if desired)
5. Bake for 30 minutes or until bubbling.

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chocolate ganache frosting

chocolate ganache frosting
from add a pinch

1 cup heavy cream
2 tablespoons butter
2 tablespoons vanilla
2 cups dark chocolate chips (60% cacao)
Salt

1. Put heavy cream, butter and vanilla in a sauce pan and heat until warmed through.
2. Add chocolate chips and stir until melted.
3. Add some salt.
4. Cool mixture.
5. Once cooled, whip until light and fluffy.
6. Frost cake.

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candied nuts

Candied Nuts
from co-worker

1 pound nuts (almonds. pecans, or cashews)
2/3 cup brown sugar
1 egg white
1 tablespoon water
1 teaspoon cinnamon
Salt

1. Preheat oven to 250.
2. Line sheet pans with foil.
3. Whisk together egg white and water until frothy.
4. Add nuts and stir to coat.
5. Mix sugar and cinnamon until well mixed.
6. Add cinnamon mixture to nuts and stir until coated.
7. Bake for 1 hour.

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chipotle-cabbage slaw

Chipotle-Cabbage Slaw
from Blue Apron

8 oz coleslaw mix
1 tablespoon sugar
1 Chipotle Pepper In Adobo Sauce (1 teaspoon sauce)
1/2 cup mayonnaise

1 teaspoon lime juice

1. In a large bowl, combine the cabbage, sugar, mayonnaise, lime juice and as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be.
2. Toss to thoroughly combine; season with salt and pepper to taste.
3. Set aside to marinate, stirring occasionally, for at least 10 minutes.

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beeswax candles

beeswax candles

Tea light is a 1:1 ratio beeswax to coconut oil

Others is a 2:1 ratio beeswax to coconut oil

Still working on the tea light ratio!Pin It

Tuscan ribollita soup

Tuscan Ribollita Soup
from Blue Apron

2 tablespoons olive oil
1 onion, diced
5 oz carrots, chopped
1 stalk celery, chopped
5 cloves garlic, minced
1/8 teaspoon red pepper flakes
2 cups kale, de-stemmed and chopped
2 cups vegetable broth
2 cups white beans
1-15 oz can fire roasted tomatoes
4-5 slices sourdough bread
1/2 bunch parsley, chopped
eggs

1. Heat olive oil in a large pot until hot.
2. Add onions, carrots, and celery, cooking until transparent.
3. Add pepper flakes, kale and garlic cooking until kale is tender, about 5 minutes.
4. Add broth, beans, and tomatoes.
5. Bring to a simmer.
6. Add bread and stir until submerged.
7. Simmer for 15 minutes.
8. Add parsley and season to taste.
9. Make eggs over easy.
10. Serve soup with eggs and parmesan cheese on top.

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