Tag Archives: kitchen

Cloudy with a chance of coconut cream pie

While the rain pitter pattered all weekend off and on, I decided it was the perfect time to whip up something fun. The humidity and the heat index are rather high these past few days making it almost unbearable to even step outside. If you know me, you know that I start bouncing off the walls being cooped up inside. Mr. B jokes and says I need walks…. All jokes aside…. I do! I love getting outside and breathing in new air, taking in the greenery, etc.

But ‘Eh don’t worry things are going to be A-okay. Why you ask? Because despite what’s going on outdoors, or even your life metaphorical storm, there is always be dessert!! Yes…. to semi maintain my sanity ENTER this gigantic coconut cream pie! Eek best part is it didn’t even require turning on a hot oven! (Shushhhhh never-mind the fact that I bought a pre-made pie crust …sorry grandma… mother nature made me do it).

Mr. B happily gobbled away at his slice and declared his love for it, and even though I wasn’t big on coconut most of my life, things have certainly changed and I admit….I loved this coconut cream pie too!

I don’t really know why, but sometimes I shy away from the thought of baking something I’ve never tried before, but then other times I jump straight in with the determination that I’m making this (whatever baked goodie) TONIGHT. I’m typically really satisfied with the end result after I do bake so I’m not sure why I ever have those sort of silly moments. Do you ever feel that way with cooking or baking?

^Toasty coconut flakes

I’ll admit this pie was incredibly simple, it was the first coconut cream pie I’ve attempted. Gasp.. I know… But remember coconut and I weren’t always so peachy keen. So glad these taste buds of mine have evolved as I continue to taste my way around the world.

Recipe found HERE. Enjoy!

Backpackbees

An Edible Roundup

No recipes tonight folks (we will start to share again soon)… We’ve just been having a good old time in the kitchen, no pressures, kicking off 2015 right! We’ve been cooking from scratch and eating at home a lot lately. We hope your kitchen’s been treating your belly well too! We’ve been getting asked a lot lately what we’ve been whipping up and eating. Since you asked for it, we will give you an edible roundup. In the famous words of Julia Child, bon appétit!

Backpackbees

Click, Ship & treat yourself!

Sisters in Seoul Continued

The past weekend and week were just gorgeous! You know the kind. We did a little exploring around Seoul with the sisters and we’re absolutely diggin’ it! Straight kicking it cousin style. Ha Ha! I’m sure missing these ladies since they have left, I know Kelsey is too.

We treated ourselves twice to Wood & Brick. You guys, this place is just the most sweetest, charming place. Gah! I feel like so many places now pale in comparison. We also had the pleasure of meeting the owners and it only added to my love of this place. They had such a passion for their food, bakery and customers. The best part was they just re-opened the newly remodeled bakery.

Eek! Oh, I almost forgot, french macarons! You know I’ve made it my mission to search them out everywhere we live. Wouldn’t you know that Wood & Brick not only has macarons, but they have delightful ice-cream sandwich macarons too! Think flavors like banana, camel, mango, and green tea.

Ohh and then there was this cake. I celebrated part of my birthday during the week. Yes, you read the last sentence correctly. Part. The rest of the birthday festivities will be this weekend. Stay tuned.

Mr. B and Kelsey whipped up the cake of my choice. Earl grey with a lavender buttercream frosting. It was a silly mess in our kitchen but full of big laughs and memories I’ll never ever forget. Thank you guys!

^ Kelsey after they realized the lavender did not need to be pulverized. Oops.

Ps: These flowers are killing it too. One from Mr. B and the other from my talented friend Sunny. Swoon. I’d love to keep my house full of fresh-cut flowers year round if I could!

Backpackbees

Where’s the Meat?

When I eat burgers not made with meat I often think back to my childhood and giggle. It was a summer month and I was with my dad vacationing on Nantucket Island visiting my aunt and uncle. My aunt’s sister’s husband prepared us all eggplant burgers. It was the first time that I had ever tried anything with the title burger not consisting of meat. I immediately fell in love with the burger and raved about it to my grandparents once we returned home from vacation. I proudly exclaimed, “I ate a burger, loved it and it wasn’t even made of meat!” I am sure at that point I confused my grandparents with my statement and had to elaborate. Nonetheless, I know whatever they kindly responded with at the time to appease me, they were thrilled that I was open to trying new things and loved my vegetables so much.

These days you cannot keep me away from my vegetables. I try to incorporate as many fresh ingredients into our meals at home during the work week. The weekend…yeahhh..those are more of our cheat nights. Hey! we all need our cheat days to keep sane.

After crazy days of work there isn’t anything more that I look forward to than cooking in our kitchen, just Mr. B and I. I love how creative we get never knowing what concoction we might whip up. I love the moments of when he gets excited to have me try a new sauce he’s made. It takes the edge off the day. Cooking together and being in the kitchen releases tension, worries and stressors that might be plaguing me at the moment. I often think of my in-laws home where everyone always gathers in the kitchen, always such a homey and welcoming environment.

Tonight’s meal I am sure you guessed revolves around a meatless burger, a portobello burger with swiss cheese and caramelized onions sided up nicely with oven roasted crinkle cut sweet potato french fries.

Portobello Swiss Cheese Burgers with Caramelized Onions

Source: Prevention Cookbook

Ingredients:

2 Tsp. olive oil
1 Medium onion, thinly sliced
1 Tsp. sugar
1 Tbsp. balsamic vinegar
4 Portobello mushroom caps
⅛ Tsp. salt
¼ Tsp. freshly ground black pepper
4 Slices Swiss cheese, for each mushroom
4 Buns of choice

Directions:

In a nonstick skillet over medium-high heat, heat 1 tsp. of oil. Add onion and sugar and cook, stirring occasionally, about 5-6 minutes or until lightly browned. Remove from heat.

In a separate bowl, combine vinegar and remaining oil. Brush over mushroom caps and sprinkle with salt and pepper. Grill, covered, turning occasionally, about 9-11 minutes or until tender. Top each mushroom with slice of cheese and continue to grill about 1-2 minutes or until cheese melts. Transfer to plate and keep warm.

Top off bun with 1 mushroom and caramelized onions. Repeat for dinner guest and eat!

Backpackbees

Secret Dipping Oil


He dips his bread, dresses his salad, and sautés his chicken in his secretive homemade oil.

So….

What’s in this stuff?!

Good question!

Guess you just have to stop by and enjoy with us!

Don’t forget to pick up a freshly, sliced baguette along the way too!