I (Elyse) LOVE pears and seem to crave them even more in the summer! From salads, to sandwhiches, to desserts, pears seem to work well in just about any meal of the day. Check out some of my favorite pear infused recipes!
Enjoy the recipes Lovelies!
Ok, I (Marci) have to admit, it took me quite a long time to settle on a recipe for today. I knew that, in honor of Father's Day, I should really do a grilling recipe. But, as some of you know, I'm a vegetarian, making today's Foodie Friday post a minor challenge. In the end, I think I made a wonderful pick! I whipped it up this last weekend for my friends to try and they all gave it two thumbs up. Follow the jump to see Habitat's first Foodie Friday involving meat.
Alright ladies, here is what you will need.
2 medium red bell peppers
1 cup dried currants
One 14-ounce jar sweet pickled red peppers, 1/2 cup of the juices from the jar reserved
1 cup extra-virgin olive oil, plus more for grilling
Kosher salt
I (Marci) am only a breakfast person in the sense that, I need to have coffee before 9am. However, I think scrumptious recipe has me converted to an everyday breakfast girl. Follow the jump to see the recipe that made me make the leap.
We are getting so excited for Jen and Taylor's wedding, only a few days away! Something we are especially psyched about is, the hummus bar. We L-O-V-E hummus!
Because you can't always have the wonderful Silk Road Catering provide a scrumptious hummus bar, we thought we would put together a list (I know, Habitat making lists??) of ingredients that would help create the perfect hummus bar. Follow the jump to see what we came up with.
We have officially declared it summer time! Skirts are on and our thick knits are tucked safely away for the season. That means, it's time for a sunshine worthy foodie post! With Mother's Day, Graduation AND wedding season in full bloom, our recipe search took us straight to fruity cocktails.
Lately, we have been loving sangria. We joke and say that we should have a picture of sangria and a bottle of champagne in the shop at all times. Follow the jump to see one of our absolute fav sangria recipes.
While flipping through one of my favorite recipe sites, I came across this delicious, black bean, tortilla pie. This recipe mixes all of my favorite southwestern goodies to create a delicious dish that I will definitely be making tonight!
Follow the jump so you can have it for dinner, too.
XO
Happy Friday Lovelies! Some of my very favorite foods are puffed pastries, avocados and a really good salsa. So just imagine my excitement when I discovered this delicious recipe. I was absolutely ecstatic and knew I just had to share it with you. Follow the jump to learn how to make this AMAZING hors d'oeuvre.
We had so much fun last Saturday with our super cute couple Sara and Ryan. The one thing that we just can't seem to shake from our craving list is the tomato, basil pizza that our fabulous MOB ordered when we sat down to lunch at the Double Arrow Lodge in Seeley, Montana. I am telling you, this pizza looked and smelled amazing!
So naturally, when it came time for Foodie Friday, the first thing on our minds was HOW can we recreate that amazing pizza. While I will always think that Double Arrow pizza was heaven sent, our creation comes pretty close.
Follow the jump to see how we did it!
Thanks David Lebovitz for this great recipe!
I have been obsessing over banana bread lately! I keep seeing fabulous and healthy recipes on my favorite blogs and all over pinterest!
For this week's foodie friday, my initial intent was to find an oh, so healthy banana bread recipe to make and share with you. However, in my quest to find the most delicious option, I stumbled upon this ... chocolate banana bread. I tried, I really did but, I just could not resist making this heaven sent idea! Follow the jump, I promise it will be worth it!
You will need::
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sugar
2 large eggs, room temperature
1 1/2 cups mashed overripe bananas (3 to 4)
2 tablespoons sour cream
1 teaspoon pure vanilla extract
6 ounces bittersweet chocolate, chopped ( I used chocolate chips, and added a little extra)
Isn't this an AMAZING cake? I am totally obsessed with luster dust and can't wait to try out this technique- you mix it with vodka to get that great clumping effect. Follow the jump for the reciepe.
Chocolate Cake:
2 cups sugar
2 cups flour
1/3 cup black cocoa powder
2/3 cup Dutch-processed cocoa powder
1 tspn salt
1 tspn baking powder
1 tspn baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 cup whole milk
1 cup hot coffee
1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of two 8" round cake pans. If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the hot coffee into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely. Once completed, split the layers.
Cocoa-Olallieberry Buttercream:
1/2 cup olallieberry puree, from about 3/4 cup olallieberries {In place of olliberries, try substituting fresh or frozen blackberries.}
2 Tbspn black cocoa, sifted
11 oz. sugar (~310 grams)
5 oz. water (~140 grams)
150 grams egg whites (~5 egg whites)
pinch of cream of tartar, optional
50 grams sugar
4 sticks (1 lb) butter, at room temperature
food coloring, if desired
oreo cookies, chopped into sixths
1. In a small bowl, mix together the raspberry puree and sifted black cocoa. Set aside.
2. Combine water and 11 oz. (310 gr) sugar in a small pot over medium-high heat. Without stirring, bring to a boil and let cook until the temperature reaches 240 degrees F.
3. Meanwhile, place the egg whites and cream of tartar in a mixer bowl. With the whisk attachment, begin whisking the egg whites when the syrup begins to bubble on the stove. Start whisking on medium low until the whites begin to foam, then increase speed to high and gradually add the remainder of the sugar. Whip until soft peaks form and stop.
4. Once the syrup has reached 240 degrees F (soft ball stage) and the whites have been whipped to soft peaks, gradually pour the syrup in a small stream into the egg whites, whisking on medium high continuously. Be careful not to allow the sugar syrup to fall on the beaters.
5. Continue whisking until the bowl of the mixer is at body temperature and not warm anymore.
6. Slowly begin to add the butter, about a half tablespoon at a time.
7. Once all of the butter is incorporated, continue whisking while adding the olallieberry and cocoa mixture and the food coloring, if using. Beat until incorporated. Use immediately, layering with the chopped oreos.
Dark Chocolate Ganache:
3 oz. dark chocolate, chopped
2.5 oz. manufacturing or heavy whipping cream
1 Tbspn butter
1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth. Cool briefly and pour onto frosted cake.
To Glitter: Use gold Luster Dust mixed with a small amount of vodka and splatter on top of ganache.
