Rhubarb Buttermilk Scones

 To me, rhubarb is like a delicacy.  It's only in season for such a short time, and the grocery stores around here seem to only carry small amounts of it when it is in season.  Whenever I see it for sale in the spring, I make sure to pick up a few stalks, even if I don't have anything specific in mind to make with it.

I recently found some great looking stalks of rhubarb and decided to make scones with it.  I hadn't made scones in awhile, and I love having them in the freezer to have for breakfast and snacks, especially on the weekends.  This recipe made a ton-I think I made almost 2 dozen scones-which makes me happy because now I can have some rhubarb well into the summer.

 Rhubarb Buttermilk Scones

2¼ cups + 2 tablespoons (12 ounces) all-purpose flour
1½ teaspoon baking powder
¼ + 1/8 teaspoon baking soda
¼ cup (1.75 ounces) granulated sugar
½ teaspoon + 1/8 teaspoon salt
9 tablespoons butter, very cold
¾ cup buttermilk
½ teaspoon lemon zest
3 tablespoons unsalted butter, melted
large crystal sugar or granulated sugar for sprinkling
2 cups diced rhubarb (¼-inch cubes), about 3 stalks


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the flour, baking powder, and baking soda in a large mixing bowl if making by hand, or into the large bowl of a stand mixer fitted with the paddle attachment. Add the sugar and salt and stir to mix. Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. If you are using a mixer, pulse on and off so that you don’t break down the butter too much-you want to end up with a coarse mixture with pea-sized lumps of butter visible. If you are mixing by hand, combine the mixture using your hands until the mixture is thoughroughly combined with large pea-sized lumps of butter.

Add the buttermilk all at once along with the lemon zest. Mix gently with a rubber spatula by hand or on low speed if using the mixer. Add the rhubarb and continue to mix just until you have a dough that holds together. If the mixture seems dry, add a little more buttermilk. You still want to see some of the butter pieces at this point.

Dust your work surface with flour, and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 9 inches long, 5 inches wide, and 1½ inches thick. Brush the top with the melted butter and sprinkle with the sugar. Using a chef’s knife, cut the dough into triangles of desired size. Transfer the triangles to the prepared baking sheet. 

If you are freezing some (or all of them)-place the scones on a tray lined with parchment paper and "flash freeze" for about 20 minutes.  Transfer to a large ziploc bag or other freezer safe storage container. 

Bake the scones until the tops are lightly browned, 25 to 30 minutes. Remove from the oven and serve immediately.

Source:The Way the Cookie Crumbles

Tin Roof Ice Cream

Why is this called Tin Roof Ice Cream?  I have no idea.  But what I do know is that it's really good.  Apparently it's a somewhat popular flavor of ice cream-I had never heard of it, but Matt said he had and I am pretty sure I've had it before because the flavors seemed familiar to me.  At the same time, how could you go wrong with a rich and delicious vanilla ice cream with fudge ripples and chocolate covered peanuts?

Now that the weather is getting warmer and daylight is lasting a little longer, I've been enjoying having a little bit of ice cream after dinner-I know it's not the healthiest thing in the world, luckily a little bit of this goes a long away (which is definitely a perk of homemade ice cream!).

Tin Roof Ice Cream

¾ cup whole milk
¾ cup sugar
Pinch of salt
1½ cups heavy cream
½ vanilla bean, split lengthwise
4 large egg yolks
¼ teaspoon vanilla extract

¾ cup Chocolate-Covered Peanuts (recipe follows)
Fudge Ripple (recipe follows)

For the Chocolate-Covered Peanuts:
4 ounces semisweet or bittersweet chocolate, chopped
1 cup roasted, unsalted peanuts

For the Fudge Ripple:
½ cup sugar
1/3 cup light corn syrup

½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

Warm the milk, sugar, salt and ½ cup of the cream in a medium saucepan. With a sharp paring knife, scrape the flavorful seeds from the vanilla bean and add them, along with the pod, to the hot milk mixture. Cover, remove from the heat, and let steep at room temperature for 30 minutes.

Rewarm the vanilla-infused mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream to cool. Remove the vanilla bean, wipe it clean of any egg bits, and add it back to the custard. Stir in the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.

When ready to churn the ice cream, remove the vanilla bean (it can be rinsed and reused). Freeze the ice cream in your ice cream maker according to the manufacturer's instructions. While the ice cream is freezing, chop the peanuts into bite-sized peanuts.

Fold the peanut pieces into the frozen ice cream as you remove it from the machine, and layer it with Fudge Ripple.

To make the Chocolate-Covered Peanuts: Put the pieces of chocolate in an absolutely dry heatproof bowl. Set the bowl over a saucepan of simmering water to melt the chocolate, stirring until smooth. In the meantime, stretch a piece of plastic wrap over a dinner plate.

Once the chocolate is melted, remove it from the heat and stir in the peanuts, coating them with the chocolate. Spread the mixture on the plastic-lined plate and chill.

Use a chef's knife to chop the chocolate-covered block of peanuts into bite-sized pieces, then mix them into 1 quart of ice cream as you remove it from the machine.

Chocolate-Covered Peanuts can be stored for several months in an air-tight container, refrigerated at room temperature.

To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.

The Fudge Ripple should be thoroughly chilled, as it's easiest to use when very cold. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.


Source: The Perfect Scoop by David Lebovitz

Sweet Ham and Cheese Sliders

This recipe is all over the blogosphere and I can see why.  If you make these, you will too. These are beyond delicious!

I actually put off making this recipe for awhile- I normally don't like ham at all and you won't usually find me eating a ham sandwich.  Swiss cheese is also not my favorite type of cheese and I was somewhat tempted to substitute American here, but I didn't.  For some reason, this combination just works to make a wonderful sandwich! The sweet mustard sauce that you drizzle over the top helps take the flavor over the top too!

I think these would be perfect for a party-a nice alternative to using the grill.  They make quite a bit-you can also use regular size buns like I did or make small sliders using smaller buns. They do get a little messy-the outside is sticky so be sure to have lots of napkins ready!

Sweet Ham and Cheese Sliders

12 dinner rolls, cut in half (I used potato rolls) or 24 slider rolls
24 slices Honey Ham
16-24 slices Swiss cheese (depending on how cheesy you want them)
Mayonnaise
1 1/2 tablespoons Dijon mustard
8 tablespoons butter, melted
1 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1/4 cup brown sugar
Poppy seeds, for sprinkling

Preheat oven to 400°

Place bottom half of rolls in a 9x13 inch glass baking dish and top with 2 slices of ham and 1 slice of Swiss cheese (fold ham and cheese to fit on buns). Spread a light layer of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to fit tightly in the baking dish.

In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, and brown sugar. Mix until combined and drizzle over the assembled rolls. You will probably not need all the sauce. Sprinkle the sandwiches with poppy seeds.

Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is melted. Serve hot or warm.

Source: Seen all over the Blogosphere-I was inspired by A Taste of Home Cooking and I Was Born to Cook

Dinner Spanakopitas

The first time I made these, I made the mistake of halving the recipe...I figured only two of us would be eating-why bother making 16? One spanakopita, along with a salad, is plenty for a dinner size portion (I tend to like big portions and if you don't believe me-my husband agrees). I was sad when they were gone.

So the second time I made these, I made the full batch-they were perfect to have again for lunch and I got to freeze a bunch of them and have them later in the month. They are a bit time consuming to make but you can't get any faster than taking them out of the freezer, putting them on a baking sheet and baking them. And they freeze really well!

Dinner Spanakopitas

1/4 cup olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted
4 large eggs, lightly beaten
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted (be prepared to need more)
Flaked sea salt, for sprinkling


Preheat the oven to 375 degrees F.

Heat the olive oil in a medium saute pan over medium-low heat. Add the onion, and cook for 5 minutes, until translucent. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, squeeze out as much water as possible out of the spinach and place it in a large bowl.

When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta.

Gently place 1 sheet of phyllo dough flat on a clean work surface with the long end in front of you. Lightly brush the dough with butter and sprinkle it lightly with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.)

Assemble 4 layers of phylo total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used.

Place finished spanakopitas on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.


Source: Slightly adapted from Ina Garten's Barefoot Contessa Back to Basics

BBQ Pulled Pork Pizza

The beauty of having leftovers is not only having something on hand for a quick dinner, but also being able to create something new. When we have leftovers, I am often a "purist"-I like to eat the leftovers the same way they were originally served.  Sometimes though, I like to change things up so it's not like eating the same thing over and over again.

My favorite crockpot pulled pork always makes a ton of servings, and Matt and I happily eat the leftovers as sandwiches or just with some sides.  To change things up a bit, I decided to make a pulled pork pizza.  We are big fans of BBQ chicken pizza  and I figured it would be somewhat similar to that.  I was right-it was one of the best pizzas we've had in awhile! The smokiness from the pulled pork is enhanced by the cooked peppers and onions, and the cheese complements the flavors and textures of the shredded pork and vegetables really nicely.  If you have leftover pulled pork (or shredded chicken), I would definitely try this recipe!

BBQ Pulled Pork Pizza

1 recipe pizza dough
1 tablespoon olive oil, plus more for brushing along crust
1/2 onion, sliced
1 bell pepper (any color), seeded and chopped
1 cup barbecue sauce (more or less depending on size of pizza and preference)

2 cups pulled pork
Any combination of mozzarella, cheddar and/or Monterey jack cheeses, shredded


If using a pizza stone, place it on the lowest rack of the oven and preheat to 500 degrees F (or as hot as your oven can get-just make sure it's clean!).

Meanwhile, heat olive oil in a frying or saute pan, heat olive oil. Add onions and pepper and saute until softened. Set aside to cool.

Place the rolled out pizza dough on a pizza peel or parchment paper.

Spread 1 cup of the barbecue sauce over the pizza dough, leaving about 3/4-inch of dough uncovered around the edge for the crust. Add the pulled pork over the sauce, then top with the peppers and onions.  Sprinkle the cheese evenly over the top. Brush olive oil along crust. Slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.


Source: Inspired by Emeril Lagasse

Creamy Quinoa Primavera

I really love cooking (and eating!) quinoa and whenever I see a recipe with it, I bookmark it.  Admittedly, lots of times when I bookmark recipes, they get pushed back and I either forget about them or make them months later.  This recipe was an exception-I made it almost immediately after seeing it on Elly Says Opa, and then made it again with some additions a few weeks later. 

I really enjoyed this (obviously since I've already made it twice)...the vegetables make it perfect for spring, the creaminess makes it seem luxurious, and it's quick and easy to prepare.  And of course it's delicious. Leftovers of this are also great-which is always a plus for me-I love having warm leftovers for lunch the next day.

This is a really versatile recipe-substitute whatever is in season or whatever you have and like.  This time I used asparagus, mushrooms, celery and carrots because that happened to be what I had at home.  I also think green beans, broccoli, cauliflower and corn would be excellent in this!

Creamy Quinoa Primavera

1 tablespoon unsalted butter
1 medium carrot, peeled and diced
1 celery rib, diced
1 small red bell pepper, diced
2 cups mushrooms, diced
2 cloves garlic, minced
1.5 cups uncooked quinoa, thoroughly rinsed
3 cups chicken broth
8 stalks asparagus, chopped into large bite sized pieces
1/2 cup frozen peas
3-4 ounces cream cheese, softened
1 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
Kosher salt and black pepper, to taste


Melt the butter n a medium skillet or large saucepan. Add the mushrooms and cook until juices have been released, about 6-10 minutes. Stir in the carrots, celery, and bell pepper and cook for 1-2 minutes minutes; vegetables will still be crisp. Add the garlic and quinoa, stirring for about one minute. Add the broth and bring mixture to a boil; cover with a lid and then reduce to a simmer. Simmer until quinoa is cooked and broth is almost entirely absorbed, about 15 minutes. About 5 minutes before quinoa is finished cooking, add in the chopped asparagus. Allow quinoa and asparagus to cook until desired consistency.

Stir in the peas, allow to warm through. Remove from the heat and stir in the cream cheese, stir mixture. Add the basil and Parmesan, and season to taste with salt and pepper. Top with additional Parmesan, if desired.

Banana and Chocolate Phyllo Triangles

I was recently in the mood for a homemade dessert.  We had some overripe bananas and I didn't feel like making banana bread.  We also had a some phyllo pastry sheets in the freezer.  Then I found this recipe.  It was perfect!

These tasted like something you might get in a fancy restaurant. They are crispy and buttery on the outside with a warm and gooey chocolate and banana filling on the inside.  I made only enough for two that lasted 2 days, but these would definitely be a really impressive dessert to serve guests.  The best part is that they can be made in advance and baked right before eating.  I baked them halfway through earlier and then simply heated them in the oven for a few minutes before serving.  I didn't try freezing them, but I really think they would do great prepared, flash frozen, then frozen to have ready when you want one!

I chose these little goodies for my contribution to this month's What's Baking.  Our host, Amanda from Our Italian Kitchen, chose "Mini/Bite Sized Treats" as the theme for this month. These mini packets of goodness are definitely something worth trying...these are one of the best desserts I've ever made!

Banana and Chocolate Phyllo Triangles

6 phyllo sheets
3 to 4 tablespoons unsalted butter
2 bananas, sliced 1/2 inch thick
2 teaspoons sugar, plus more for sprinkling between phyllo layers
1 ounce chocolate chunks, chopped


Preheat oven to 425 degrees. Thaw phyllo sheets; melt butter. In a bowl, combine bananas, sugar, and chocolate.

Lay 1 phyllo sheet on a clean work surface. Brush with butter; sprinkle with sugar. Top with another sheet. Repeat with remaining phyllo, brushing each sheet with melted butter as you stack them.

Form 4 triangles: Cut dough into strips with a sharp knife; place filling at one end, leaving one corner empty. Fold corner of dough over filling. Continue folding, alternating corners, making sure no filling spills out the sides. When you reach the end, trim excess dough from triangle with knife. Brush surface with butter.

Bake on a baking sheet until golden brown, 10 to 15 minutes. Cool slightly; serve.


Source: Martha Stewart