it’s doughp, yo!

like many folks these days, i have taken the opportunity to seize moments i couldn’t otherwise. like deep cleaning the house. or really tackling the yard work. or ordering stuff just because i want to. this post is related to that final category. 🙂

as i have alluded to previously, i am a sucker for a good marketing campaign. the p’zone and cheez-it pizza squares by pizza hut? tried ’em both. the shaqaroni by papa john’s? had it just the other week. the famous popeye’s chicken sandwich? devoured it. the list goes on and on. truly. just ask any of my family and friends. my latest foodie adventure, though, is a little on the sweeter side with edible raw cookie dough by doughp.

the reasons i wanted to try doughp included…

  1. the founder’s name is kelsey. that honestly should be enough reason.
  2. it’s cookie dough. i like cookies. i like dough. ’nuff said.
  3. and there’s a good cause behind each purchase.

oh, and i had a sweet-ass bogo coupon from my favorite daily newsletter morning brew. that had a little something to do with it, too.

regardless of why i was motivated to place that order, how was the dough? was it as doughp as i wanted it to be? in a few short words, yes, it was.

we ordered the self control cookie dough box and at first did just eat the dough by the spoonfuls right out of the containers. the general consensus (between phillip and i) was that the dough was tasty and the different flavors were fun, but i wasn’t getting ready to smack my mama over it.

it then dawned on me that we should probably bake the dough and see what we thought of it then. oh, honey, was that just the best idea we’d had all day? i think so. i’ll be honest, i loved doughp SO much more when baked. i’m talking a junk ton more. the first batch we underbaked slightly, so they were warm and ooey and gooey right out of the oven. the second batch we let go a little longer, and each crispy bite was still delicious.

phillip’s favorite was “i need smore” while i could easily put away a whole tub of “cookie monsta” myself, and i definitely recommend the variety pack if you want a little, yes, variety. lawlz.

so, if you’re in the mood to treat yo’self and do a little something good at the same time, go order some doughp right away. as far as i see it, your satisfaction is guaranteed. 🙂

mozzarella!

earlier this month i wanted to plan a little date night in for phillip and me and was inspired when my coworker sue told me about a creamery in pennsylvania that offers mozzarella-making kits and instructions.  no sooner were the words out of her mouth than i had placed my order for a pound of our very own curds.

you want to know the most interesting thing i learned about making mozzarella?  that once you have the curds, it really doesn’t take long at all!  rynn takes you through the mozz-making process step by step in an adorable online video you get access to once your curds arrive.  to echo her suggestion, i highly recommend pouring yourself a drink, kicking back, and simply watching the process first before diving in to make your own.  rynn is charming and entertaining and informative all at the same time and really does give you deep insight into cheese and, of course, mozzarella.

once we felt prepared, we inched our aprons and shred our curds and boiled our water and sprinkled our salt and got to work.  the process, again, really isn’t too difficult, and i ultimately think the most important step is getting your water hot enough.  i don’t know that ours was because our mozz balls were a little lumpy and not as smooth as i think they could have been.  however, it was still a fun time watching those curds clump together and then pulling them with the spoon for that picturesque waterfall effect.  i mean, i think they look pretty good for first-timers!

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so now that we had our fresh mozzarella available, how did we enjoy it?  well, we sliced up one of the balls and enjoyed it on its own, and some things just taste better when you make them yourself.  next up that night were individual pizzas with our lovely mozz plopped on top.  each bite was super cheesy and super delicious.  then, we paired the mozz with some fresh tomatoes, basil, and vinegar for a little caprese salad.  how gourmet!

if you like cooking and you like cheese, please order yourself some curds and join in on the fun.  it was a delightful evening in and almost makes me feel like i’m right in italy alongside the experts.  almost.  🙂

daily harvest

for several months now i have been reading an e-newsletter from a group called morning brew.  a free newsletter like this is, of course, to a degree supported by advertisements, and a sponsor they’ve had recently is daily harvest.  i’ve seen their commercials on tv and after several weeks finally gave in and ordered our first box.  yes, i am okay that i gave into the marketing overlords’ motives.  and yes, this is one of those times it was worth it.

why do i suggest giving daily harvest a try?  because they make it easy to get your daily dose of fruits and veggies.  because they have all sorts of smoothie options.  because everything really is ready within minutes.  because they also have bowls and lattes and flatbreads and soups and snack bites.  the reasons could go on and on.  phillip and i have our third box arriving this week, and we’ve loved just about everything we have tried.  wait, is this a daily harvest commercial?  i think it could be.  just look at all the yummy treats we’ve enjoyed!

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if you’d like to get your own box delivered and begin your healthier-eating routine, let me know.  i’ll shoot that referral link your way.  😉

quarantine calories

i feel like most folks are doing a handful of things with their time these days:  working (if lucky enough to do so), cleaning, hobby-ing, childcaring, and eating.  among all those things, the last one might be the most fun.

over the past two weeks, we’ve been hosting phillip’s sister natalie and her doggie wyatt, and as a household of individuals who love food, we have been fortunate to support some local businesses and adventure into some new recipes together.  today’s post includes mouthwatering photos of all our eats.  get ready to drool!

nat and wyatt.

our first stop after picking up natalie and wyatt from the airport was zaxby’s.  natalie doesn’t have zaxby’s up in nyc, so it was definitely a homecoming meal.  oh, and in case you want a pro tip, check out this recipe to make your own zax sauce.  it’s super easy and worth the minimal effort, i promise.

hhhnnnggg, homemade zax sauce.

the next night, phillip and natalie were together to celebrate their 32nd birthday!  aw, it made my heart so happy.  we started with a specially delivered dinner from alessio’s restaurant & pizzeria in norcross.  from the lasagna and garlic knots to the tortellini cardinal and the chicken francese, it was quite a feast, and i don’t doubt we’ll go dine in once we can.  and, no birthday is complete without a cake!  thank you, publix, for the fudge and strawberry filled chocolate cake with buttercream frosting.  🙂

the mornings were definitely prime opportunities for some tasty treats over the past several days.  from whipped coffee (i promise this trend is worth the work)…

to avocado toast…

to simply done donuts

to dirty horchata

to mimosas…

cheers!

and finally chrissy teigen’s banana bread.  it was some good eatin’.

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we didn’t leave dinner out at all.  we became kroger recipe experts, first with their arugula, goat cheese, and olive pasta salad.  i couldn’t keep natalie away from it, lol!  on Easter sunday we also tried out and really enjoyed their pork & peach tacos with ginger brown rice.

alongside the tacos we chowed down on my favorite corn dip.  i don’t know where on earth i got this recipe, but i’m glad i have it.

our tex-mex dinner that day had been preceded by a monkey bread breakfast and a deviled egg snack.  om nom nom.

in addition to trying out several kroger recipes, we also busted out the blue apron cards and loved the pork burgers with potato wedges and beef and rice bowls.

beef rice bowl and those pickled radishes. yum.

at some point over the past several days, i also whipped up this spicy pasta salad by ree drummond.  anything with gouda in it just makes my heart sing.

the evening was, of course, always an opportunity to nosh and also spend some of our hard-earned dollars at the nearby establishments.  we had mcdonald’s on our anniversary, freddy’s on thursday just because it was thursday, noodles from lon u on friday because we were craving pad thai, and marco’s pizza on saturday because who doesn’t love some ‘za.

and of all the sweet treats we had for dessert, i think phillip’s homemade ice cream sundaes were my favorite.  ❤

so, have you discovered any tasty recipes you’d like to share?  or have a local restaurant you think we just must try?  let us know and, above all else, stay safe.

p.s. i realize that many people out there are not currently in a position to splurge on food and groceries or even acquire the essentials.  if anyone out there needs a helping hand, i hope we can either assist or that you are able to find what you need right when you need it.  let’s keep everyone in mind these days, especially those severely impacted by everything that surrounds us.

and she made pasta

i’m sure many of us are trying to occupy our suddenly copious amounts of free time, and i am no exception, especially since i have a week of pto coming up.  i’ve already done a little tidying and organizing, but the other night i got a flash of inspiration to make my own pasta dough.  sure, why not!

with flour in the pantry and eggs in the fridge, i set off to follow this recipe by gemma stafford.  i’d perused a few sites before settling on her approach, and i’d be lying if i said her charming smile and accent weren’t a couple of the deciding factors.

i grabbed my ingredients and cleared off the counter and got to work at about 10:30 on friday night.  i’m not in charge of when inspiration strikes!  i just answer when it calls.  🙂

the kneading itself wasn’t particularly difficult, but it did take some patience and those few splashes of water like gemma recommends.  i also should have probably let the eggs come to room temperature, but i was flying by the seat of my pants here and couldn’t wait.

the dough did come together nicely, don’t you think?  once all wrapped up, it sat overnight in the fridge.

now, when it came to rolling out the dough and getting it prepped for cooking, i definitely should have let the dough rest out of the fridge for a bit.  the first half that i rolled out was a bit tough and had me breaking a sweat!  the second half was more pliable and, i think, ended up thinner than the first.  this is called the “living and learning” process.  i lived it and i learned for next time.

i will say it was extremely satisfying to cut up the dough into noodles once it was ready.  look at that happy little pile!

i boiled up a big ‘ole pot of salted water and cooked the noodles for only about two minutes.  remember, because it’s fresh pasta, it doesn’t need too long.  per gemma’s recommendation, i topped our bowls with butter, pepper, and a healthy showering of freshly grated parmesan cheese.  my review?  it was a delicious saturday afternoon snack.  the pasta really was divine, and i can imagine with a homemade sauce on top it would be that much more enjoyable.  sometimes it’s the simplest things in life that bring a smile to your face.

bon appetit!

chestnut flour – who knew

over the past couple of years i have investigated (and tried my fair share of) gluten-free baking recipes.  it is not out of necessity but rather curiosity, as gluten-free treats tend to have a lackluster reputation.  the good news is that gluten-free baking has come a long way, and the most creative bakers out there are getting inventive with alternative baking ingredients so that the gluten-free brownie you see in the bakery’s case doesn’t taste like cardboard.

my coworker george recommended i check out the book alternative baker, as his wife swears by its recipes.  i quickly placed my order on amazon and once in my eager hands, i started at the beginning to read all about the author’s outlook on alternative ingredient baking and how to use the book.  alanna taylor-tobin presents her recipes in a welcoming manner and includes charming backstories to each which, to no surprise, i just love reading.  i have put my own baking skills to the test with near perfect success on several recipes, and although i’d like to take the credit, i must give it to alanna.  she has meticulously tested different ingredients in different amounts over and over again to ensure that the recipes in this book will make anyone come across like a seasoned baker.  and besides the fact that they taste incredible, my treats have always come out looking exactly like her pictures.  exactly.  i mean it!  there might be nothing more satisfying, at least today.  🙂

in a recent baking mood, i came across a recipe for loaded chocolate chip cookies that required chestnut flour.  i looked high and low at the local grocer for chestnut flour with no luck and then resorted to calling the specialty food stores in town.  still, no chestnut flour to be found anywhere in the greater atlanta area.  not ready to give up, i went back to the recipe, which actually referenced two suggested brands of chestnut flour.  next thing i knew, i was in contact with sandy bole from ladd hill orchards in sherwood, oregon who so kindly helped me order one pound of chestnut flour.

with the primary ingredient in hand (thank you again, sandy), phillip and i got to work toasting pecans and chopping chocolate and sifting flour.  the dough came together nicely, don’t you think?

nothing better than cookie dough.

we patiently waited 15-18 minutes, rotating the cookie sheets front to back and top to bottom halfway through baking.  the smells from the oven were cozy and warm as the cookies baked to perfection.  once slightly cooled, we took a gooey bike, taking in the rich chocolate, tart cherries, crunchy pecans, and nutty chestnut flour.  here is one of the best parts about these cookies (and most everything in this cookbook), unless you tell someone they are gluten-free, they should have no idea because the quality, flavors, and combination of ingredients is so thoughtful and delicious they have no reason to believe otherwise.  the bonus?  you learn about new options, and if you are not learning, you are not growing.  🙂

so, here is what you need to take away from this post:

  1. gluten-free baking is not scary or difficult.  with the right ingredients, you’ll be a booming success.
  2. this cookbook is incredible.  please.  go order it.  now.
  3. for all your chestnut product needs, give ladd hill orchards a ring.  they couldn’t be kinder.  tell  them alanna taylor-tobin and kelsey davis sent you.

next up from the cookbook?  i’ll try my hand at some rich chestnut brownies and am betting they’ll be a hit at book club this month.

cranberry bliss bars

it was an all-starbucks weekend when my mom was in town to help dog-sit my dog nephew rocco and house-sit for my brother while he, kari, and bode were out of town.  things started off with a couple of post-workout pumpkin spice lattes on saturday and continued into that evening when we tried out this copy-cat recipe to make our very own cranberry bliss bars.  they are mom’s favorites during the holiday season, and since they aren’t out just yet for purchase at your local starbucks cafe, we decided we would make our own!

can’t you just hear the Christmas tunes on your radio now?

my mom, the expert on how a cranberry bliss bar should taste, tried them for breakfast this morning and said they were divine.  i bit into a forkful myself and declared the same, even though i’ve never actually had one from a starbucks store!  the chocolate chip chunks combined with the cream cheese frosting and chopped craisins make for a delicious, rich bite that pairs perfectly with some fresh fruit and a steaming cup of coffee.  our only tweaks to the recipe?  more craisins in the batter and some orange zest in the frosting.  oh yes, that is exactly how i will make them next time, and i’m sure that will not be long from now.  🙂  the seasons are changing, and we are ready for all the holiday-themed treats we can get!

breakfast of champions.

presidential chicken

as you all know, i’m almost always up for trying a new recipe, and a few weeks ago was one of those nights.  my inspiration was from my dear friend jamie and his fiance caleb.  they have been dabbling in the podcast world and have multiple times mentioned the famous presidential chicken recipe from michigan state university, which is where jamie attended college.  after hearing them describe it as chicken with puff pastry, sour cream, and cream cheese, i demanded a copy of the recipe so that i could try it myself.

so, being the obliging podcast hosts they are, they sent me a link and off i went to kroger to get everything we would need.  as i took over the kitchen with pots and pans and knives and cutting boards, phillip walked in and asked, “what are you making?”

“presidential chicken!” i replied, as if he should have known all along.

he politely said “okay” and left me to my work.

making the stuffing was no big deal, but trying to get the puff pastry looking all nice and on purpose was not as successful.  i may have even ended up with some precious little mini pouches, over there, on the right…oh well!

while these bad boys baked away in the oven, i got to start on the sauce.  now, as i started on the sauce, i found myself confused.  my sauce was not thickening up at all and, with a taste here and there, was quite bland to me.  i double-checked the directions and was doing everything right, but perhaps there’s an msu trick to getting it to thicken properly.  i’ll just have to let one of you show me how it’s done!

eventually the puffs were baked to near-golden perfection.  ah, who doesn’t love a nicely browned, flaky pastry crust?

i plated the chicken up with some broccoli and a little bit of the sauce, but honestly, my sauce wasn’t even necessary (and promptly wound up going down the drain).  those heavenly pouches can stand on their own with piping hot chicken and a creamy, rich sour cream and cream cheese mixture.  this dish is easily one i can see us enjoying time and time again.  🙂

so, if you enjoyed this post, there are two things you need to do:

  1. go get the recipe and enjoy this dish yourself
  2. go listen to jamie and caleb’s podcast

for both, you’ll thank me later.

kyle and black eyed peas

like most folks, black eyed peas are a staple in our family around the new year.  i mean, if eating some of them will bring us good luck, then what do we have to lose?  this year i made my mom’s famous black eyed pea dip for phillip and me, and my brother kyle decided he needed some for his household as well.  he was following the recipe i posted a few years ago and recorded and shared his very own black eyed pea making experience for us all to enjoy.  i love this post because in it kyle sounds so much like our father milo; a fact that simply cannot be denied.  like father like son!  😀

“When preparing the Italian dressing mix, you notice the directions call for vinegar, but they don’t specify the type of vinegar.  Call Kelsey to get her recommendation, which is white vinegar.  Pray you have white vinegar in your pantry; prayer answered.

When preparing the Italian dressing mix, you notice the directions call for oil, but they don’t specify the type of oil.  Call Kelsey, again, to get her recommendation, which is vegetable oil.  Pray you have vegetable oil in your pantry; prayer answered.  Good Seasons company, please make the font on your packaging a little smaller and include these details!

Spend about 2 seconds opening the jar of pimentos.  I suppose the packaging company decided that whole zombie apocalypse was much ado about nothing.

Do the choppin’ and transfer all the ingredients using the new bench scraper your mom got you for Christmas.  Thanks, Mom!

Stand back and admire all the work you’ve put in.  Make sure to sample but resist the urge to eat the entire bowl in one sitting.  You need to share with family and friends when the clock strikes midnight!”

rice flour and tapioca flour and xantham gum, oh my!

many of you know how much i love to bake, and some of you have even been lucky enough to enjoy some of my treats.  now, since i no longer have an office to go into, i had to figure out what to do with all my baked goods, because keeping a whole cake or tray of cookies in the condo with just phillip and me is out of the question.  we’d be too tempted to eat it all ourselves!  so, i started baking things phillip could take to his coworkers.  he’s relatively new at his job as well, and there’s almost no better way to make friends in a new place than coming in with something tasty to share with everyone.

the first recipe i sent to the office with him were those classic and delicious peanut butter, sugar-rolled cookies with a hershey’s kiss on top.  they are almost always a crowd-pleaser!  but when phillip returned at the end of the day with nearly half the cookies still in the tin, i was a wreck!  “phillip, what happened?  did people not like them?  we tried them last night and they were perfect!”  after taking a moment to catch my breath, phillip responded, “well, it turns out that a lot of people in the office are gluten-free and couldn’t eat them.  but those who did have one loved them!”  such a great cheerleader.  🙂

“well, i guess i need to find some gluten-free recipes, then!”  so, discouraged not and determined much, i was on the hunt, and since i know nothing about gluten-free baking, i took my search to social media and relied on my trusty facebook friends to lend a hand.  luckily, within what seemed like just minutes, several folks responded with suggestions – what great people!  after perusing the suggestions, we finally decided that this gluten-free chocolate chip recipe would be the way to go.  it is a classic and cookies are easy to share, so it seemed like it had potential to be a winner.

nothing about the recipe itself scared me away; however, i had to be sure we had the right gluten-free ingredients on hand, so off to whole foods i went!  i made a beeline to the baking aisle and was astounded at the variety and number of alternative baking ingredients out there.  who knew such a world existed!  after checking the shelves, checking my shopping list, and checking my shopping cart again, i was ready to go.

back at the condo with the necessary supplies flung around the kitchen, it was time to get to work.  step by step everything came together nicely, and phillip can confirm that the batter itself tasted as delicious as any one of your favorite gluten-full chocolate chip cookie recipe batters.  that’s got to be a good sign!

but, the real test would be when the cookies were baked, cooled, and ready to eat.  as stated in the recipe, i tried baking them for 14 minutes per sheet, rotating halfway through, but those batches were a little more golden than we prefer, likely due to our oven running a little hot.

so, we bumped it down to 12 minutes total and ended up with a pretty delicious result.  i mean, we just had to taste test a couple of cookies each, washing them down with an ice-cold glass of milk.

with new-found gluten-free confidence, we packaged the cookies up, wrote up a little note and ingredient list, and phillip took them to the office the next day.  i almost couldn’t concentrate on my own work, i was so eager to hear if they were liked!  i got a text from phillip in the afternoon that people were loving the cookies and were appreciative that we took the time and money to go out of our way and make a gluten-free recipe.  ah!  success is ours!

now, we could have stopped there, content with the joy our cookies brought phillip’s co-workers.  however, the baker in me was too intrigued and had to keep going.  one of my own colleagues recommended to me a book called alternative baker, and i have been conquering it like there is no tomorrow!  from the corn meal blueberry muffins to the no-bake oat bars, everything we have made so far has been a hit and there is only more to explore and create.  what more could a baker ask for, right?  right!  if you’re someone out there who has a sweet tooth like us but has some dietary restrictions, i highly recommend giving this particular recipe and this book a try.  the baking world is full of so many creative options, and who knows, maybe you’ll surprise yourself with a new favorite.  🙂  enjoy!