Grilled Breakfast Pizza with Pesto

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

You guys. .  I have been waiting to share this recipe with you. After this fabulous grilled pizza, I was grilling pizzas for a couple of weeks straight.

And I finally get to share my homemade pizza dough recipe!!! It makes enough for 4 pizzas so make the entire batch and freeze some dough balls for later! Believe me, after this, you’ll be firing up that grill a lot!!!! Just to make this breakfast pizza!

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Here’s my new love. .  my new KitchenAid grill. She’s amazing. As are all of my other female countertop appliances and kitchen gadgets.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

I might be eating breakfast pizza for the next month or so. Be sure to check out my post over at The Kitchenthusiast because I’ll be honest, making this pizza took a few tries. Grilling pizza on the grill isn’t completely easy. It just takes some practice and you’re sure to lose a few eggs in the process . .  you’ll understand what I mean if you try this recipe.

And I hope you do. .  because this pizza is AMAZING.  And yes, there is pesto involved.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Grilled Breakfast Pizza
 
Author:
Recipe type: Main or Breakfast

Ingredients
For the pesto:
  • 6 cups packed fresh basil
  • 2 cups fresh arugula
  • 3 to 4 cloves garlic; whole or minced
  • ½ cup pine nuts
  • ½ cup good quality extra-virgin olive oil
  • ¾ cup freshly grated Parmesan cheese
  • Kosher salt, to taste
For the pizza dough:
  • 4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 package active dry yeast
  • 1 teaspoon kosher salt
  • 1 ½ cups warm water (100 to 110 degrees)
  • ½ to 1 tablespoon extra virgin olive oil
For the breakfast pizza:
  • Extra virgin olive oil for brushing
  • 4 cups grated mozzarella cheese, split
  • 16 cooked and crispy bacon strips, split
  • 8 to 12 eggs**, split
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
For the pesto:
  1. Combine the basil, arugula, garlic, and pine nuts in your KitchenAid food processor and pulse until coarsely chopped. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt and pulse one last time. Remove from food processor and set aside.
  2. For the rest of the instructions and to see this complete recipe card, please visit The Kitchenthusiast.

For this complete recipe AND step by step photos, please visit The Kitchenthusiast.

Grilled Breakfast Pizza with pesto. Fire up the grill and throw breakfast on the barbie!! You might never want just plain bacon and eggs again. #pizza #grilledpizza #grilling #breakfast

Disclosure: This is a sponsored conversation in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with the brands that I use and love. 

 

Cheddar Cheese Chive and Bacon Muffins

Cheddar Cheese, Chive and BACON muffins! These savory muffins are like a little meal in a muffin. So easy to make!

Happy Memorial Day!

You guys. .  where did the year go?! We are one week away from June and SUMMER!!! I can’t believe it. Our summer will be filled with parties, entertaining, traveling and just some good old fashioned summer fun and relaxing. This is the plan at least. And if we can fit in swim lessons for the girls, even better.

School ends in a couple of weeks and with that, some graduation parties and other end of the school year parties. I’ll be making these savory cheddar cheese, chive and bacon muffins!

Cheddar Cheese, Chive and BACON muffins! These savory muffins are like a little meal in a muffin. So easy to make!

After making these, I wanted to make a similar recipe that would work in a regular sized muffin pan. And this recipe is it! If you like cheddar cheese and bacon . . and uh, who doesn’t?! You will love these muffins.

These are sure to be a huge hit at your next summer BBQ or gathering.

Cheddar Cheese, Chive and BACON muffins! These savory muffins are like a little meal in a muffin. So easy to make!

Cheddar Cheese Chive and Bacon Muffins
 
Prep time

Cook time

Total time

 

Recipe makes 12 muffins.
Author:
Recipe type: Appetizer
Serves: 12

Ingredients
  • 2 tablespoons unsalted butter, plus extra for greasing the muffin pan
  • 3 large eggs, at room temp
  • 1⅓ cups all purpose flour
  • ½ teaspoon kosher salt
  • 1 cup milk (you can use whole milk or 2%)
  • 1 cup cheddar cheese, freshly grated
  • 5 slices bacon, cut in half, cooked until crispy and chopped into small pieces
  • ¼ cup chives, finely diced

Instructions
  1. Preheat the oven to 450 degrees and thoroughly grease your muffin pan. Melt the butter in a microwave safe bowl and set aside to cool slightly. Break the eggs into the same bowl with the slightly cooled melted butter and whisk gently. Next, whisk in the flour, salt and milk until just barely blended; a few lumps are fine.
  2. For the rest of the instructions and to see this recipe card, please visit The Kitchenthusiast.

Visit The Kitchenthusiast for this complete recipe.

I’m also sharing my tips for summer entertaining. .  so check out my post!!!

 

Disclosure: This is a paid post in partnership with KitchenAid. All opinions expressed here are 100% my own. Thank you for supporting me in working with brands that I use and love. 

 

 

Red White and Blue Granita Dessert + A Giveaway!

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Happy Friday everyone! Before we get going here, I just wanted to say thank you from the bottom of my heart for all the comments on my last post. I loved reading your comments and stories as well. Thank you so much. This week has been very emotional but good living through those feeling again. .  and, bottom line, let’s learn to love ourselves and love others and teach our children to do the same.

And I’m still going through the list to visit each and every one of you . . but again, just thank you. So much.

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Memorial Day is Monday!!!! So, you know what that means! No school or work on Monday and it’s a long weekend!!!! Woot woot!!! As we are remembering those people who served in our country’s armed forces and celebrating them . . we will also probably be spending time at the BBQ grill and hanging out with friends and family.

Whenever we get together for a Memorial Day BBQ, these are the must-have’s: meat to grill (hot dogs, burgers, chicken), a pasta salad, regular salad, potato salad, all kinds of munchies and dessert!!

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Our desserts are usually cold . .  so after seeing this strawberry basil granita, I knew what to do. This is how it went down. As long as you have a blender, you are set. And, what? You don’t have a blender? Well, stay tuned for giveaway details down below!!

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Just start by combining the strawberries, some lemon juice, and water. Puree until smooth. Add some simple syrup and stir to combine.

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Pour the strawberry liquid mixture into a freezer safe pan and place in your freezer for about an hour. Remove from the freezer and use a fork to stir up the icy liquid. Return to freezer and remove every 30 minutes to scrape the contents. That’s it!

Now, let’s get started on the dessert!! It’s Memorial Day weekend, so we’re all about the red white and blue!

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

Just assemble and serve! Couldn’t be any easier? and you know what? These were inspired by the cream popsicles I used to eat as a kid. You know what I’m talking about? Creamsicles!!! An creamy (ice cream mixture) in the center, with a fruit popsicle exterior. Those were the best!!!

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

I hope you give these a go! My kids loved these!! Wishing everyone a fun and safe Memorial Day weekend!!!

Red White and Blue Granita Dessert
 
Prep time

Total time

 

Author:
Recipe type: Dessert

Ingredients
For the simple syrup:
  • 1 cup water
  • 1 cup granulated sugar
For the strawberry granita:
  • 1 pound strawberries, hulled and sliced
  • 3 tablespoons lemon juice
  • ¼ cup water
  • ½ cup simple syrup + more if needed
For the dessert:
  • vanilla ice cream
  • blueberries
  • fresh mint leaves (optional)

Instructions
For the simple syrup:
  1. Combine the water and sugar in a small saucepan over medium-high heat. Bring to a simmer and continue to heat until the sugar has dissolved. Remove from heat and allow to cool to room temperature. Set aside.
For the strawberry granita:
  1. Using a blender, puree together the strawberries, lemon juice and water. Add the simple syrup and stir to combine. Taste and adjust by adding more simple syrup if necessary.
  2. Pour the strawberry liquid mixture into a freezer safe pan and place into your freezer for about 30 minutes to 1 hour (depending on how cold your freezer is). Remove from the freezer and use a fork to stir up the icy liquid. Return to the freezer and remove every 30 minutes to scrape contents. It should take about 2 to 3 hours until the mixture has turned into ice crystals and looks like an icy slushy.
For the dessert:
  1. Scoop out some vanilla ice cream and top with the strawberry granita and then sprinkle on some fresh blueberries. Add a mint leaf if desired and serve!

Strawberry granita adapted from The Little Epicurean

Remember creamsicles as a kid?! Well, this Red White and Blue Granita Dessert is just that! Whip these up this weekend for a fabulous treat!  #redwhiteandblue #dessert

We’re having a Summer Pinterest Party!!!

Enter to WIN a KitchenAid Diamond Blender!!!

I’ve teamed up with some fabulous bloggers and we’re hosting a PINTEREST PARTY next Wednesday, May 27th!!! We’ve got some GREAT prizes (there will be lots!) . . and we’re giving away this fabulous KitchenAid Diamond Blender ($159.99) in the color of your choice!!! I’m showing you this one (watermelon) because I love the color!!!

Here are some details:

Pinterest Party!!! May 27th!

 

  1. Follow the Creative Home Pinterest Party Board

  2. Join us Wednesday, May 27, 2015 at 9 p.m. EST

  3. Re-pin and Comment for a chance to win prizes

I’ll give out more details next week and if you have any questions in the meantime, please ask me below in the comments!! Wishing everyone a fun and safe Memorial Day weekend!!! See you next week!!

 

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

It’s been a long time since I read a book that I couldn’t put down, well, that wasn’t a cookbook. The last one was Free Food for Millionaires by Min Jin Lee.

It Was Me All Along by Andie Mitchell

Just last Friday I received my copy of It Was Me All Along by Andie Mitchell. I finally ordered it on Amazon and I read more than half of it that first night and finished the book the next day. I love reading memoirs. Something so pure, honest and vulnerable about them. And when you can relate to the author, in all her pain and tears because you were a fat kid too. It’s unexplainable.

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

My parents (separately, before they had even met) moved to the United States, my father for graduate school and my mother moved here to work as a nurse. They met in Chicago through mutual friends and were married soon after  .  . . my mom got pregnant right away with my brother and my dad had to find a career that would support a family. He had graduated from East Texas State University with a masters degree in journalism but had to find something that would pay the bills and support a family. I don’t know how but my father opened up a small Korean grocery store that would grow, after a few failed attempts at other businesses, into a larger, more successful business and then he started opening up Korean and Japanese restaurants in Dallas, Texas. Somewhere along the way, my mother gave up her career in nursing to help my dad and his businesses. My parents worked all day long and the only times I remember being together, as a family, when we were little was on Sundays at church and when we were eating together. Every meal was a feast. My father loved to eat. And we learned to always clean our plates and we always ate well.

Because my parents were working all the time, my brother, sister and I were latch-key kids. When we were little, we did have a live-in nanny who took care of us (her speciality was Kraft macaroni and cheese which I think she made three times a week) but when we were old enough and didn’t really need someone watching us, she retired. We walked home from school (2 miles?), let ourselves in the house and turned on the TV. We had each other, my siblings and I, which was nice, and I had my tub of creamy peanut butter. I seriously would grab the container and a spoon and go to town as soon as I got home from school. That, or I would make myself a HUGE sandwich and eat it. Sometimes, I wasn’t even hungry.  I just did it because it was my routine when I got home from school.

Needless to say, I was fat. I was over weight, probably 20 lbs more than my recommended weight. I was made fun of at school. Kenny McClain, the class clown and jokester, always made a point to make fun of me during recess. I hated him. He was a mean kid.

He made up this phrase that he would chant to me, screaming. .  “Alice the palace that lives in Dallas.” It rhymed. He thought it was brilliant. He called me a “palace.” He would chant that, other kids would join in and laugh at me. The other one was, and he would say this in a sing-songy kinda voice ..  “Alice Lee! Please don’t sit on me!!!” He did a good job of making me feel worthless and miserable. All the time. I already knew I was fat. And hated myself for it. All of this during elementary school does not help a kid’s self esteem.

My eyes got a little watery writing this post. Some wounds are deep. Even years later. Shit, kids can be mean. It’s terrible. You guys, can we teach our children to use kind words? to be nice? to stick up for kids? to befriend the friend-less?

I think I heard that Kenny either grew up to be a criminal and went to jail or he moved to California and became a professional video game player. I’d like to think the first. Whatever.

It wasn’t until middle school, I think, where I dieted and started to lose weight. I think I just got to a point where enough was enough and food couldn’t be my comfort anymore. I was seriously on some kind of diet all of my adolescent years. I joke that this is why I am only a little over 5 feet tall. Because during the years where I should have been growing, I was dieting and depriving myself of essential vitamins and nutrients. Every diet out there. I tried it. And my parents were always very supportive and helped me when I was ready to try to lose the weight. I remember the diet I was trying . .  it required you to drink 6 or 7 glasses of water before every meal and then you could eat a light dinner. My mom had heard about this from a friend or read it somewhere. .  The water was supposed to make you feel full but that didn’t work on me. I just chugged those 7 glasses of water, ate my dinner and was still hungry. There were many nights I went to bed hungry but I guess it kinda paid off.

Because then, something crazy happened.

In high school, I made the drill team and slimmed down to what would be my thinnest weight ever. Compared to the other girls who were stick skinny, I was still maybe 10 to 15 lbs. heavier but not necessarily fat.

Throughout college, I still struggled with my weight. On the plus side, I did not gain the freshmen 15 that everyone tends to gain when they enter college and go crazy at the dorms just eating anything and everything with no parental supervision. And I exercised. Something I never really did as a kid. But I was still chubby for my 5′ 2″ frame at 130 lbs.

It wasn’t until I graduated from college, moved to San Francisco that I would finally feel comfortable in my own skin. . and actually like myself. A bad break-up, and some events at home caused me to move back to Dallas for the summer and then to Los Angeles. But before I left SF, I ran my first half marathon and was probably in the best shape ever. This was in 2001. Running saved me. It was my therapy. I loved it and still run today.

My weight would fluctuate here and there, but from that year on (2001), I have always exercised on a regular basis, watched what I ate (to some degree) and have managed to stay at a consistent weight (110 lbs.) since I got married back in 2006. Yes, even after having two kids, I am still the same weight as when I got married. I’m pretty proud of this but have worked my butt off to stay this way. There were days where I would eat 3 slices of pizza in one sitting which might not sound like a lot but it was. But I have learned portion control and exercise. This is what has worked for me.

I’m a woman and will always be self conscious. I will probably always wake up in the morning and weigh myself. I will always wish my thighs were smaller.

But now, I am a mother. I have two impressionable young, sweet girls. I want them to believe in themselves, know that they are loved and love their bodies, at any size.

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

It Was Me All Along brought back so many memories and tears and I loved this book so much. In Andie’s introduction, she bakes a cake similar to this one for her 20th birthday party and . .  eats the entire thing, well, all but one slice, herself.

This book is moving, poignant and a must read for anyone who has ever struggled with weight issues. Get it. Buy it. Read it. It’s inspiring, thought provoking and will make you really look deeply at yourself. I loved reading this book and will probably read it again next week. I also loved Andie’s relationship with her mother. This is probably why Andie is the woman she is today. Mothers, man. They are everything.

Life is not about looking perfect or being skinny . .  but living life and appreciating as much as possible. Loving yourself, people and being loved.

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

And eating cake! For the love of God, eat the cake! Maybe not the entire thing but you know what I mean. I love you guys.

And Kenny McClain, if you somehow read this post, I forgive you. I forgive you for all the tears and torment. And well, if you are in jail, what goes around comes around, yo.

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

Andie’s cake is better . .  but this one is pretty darn close. She adds something that I absolutely love when I bake chocolate cakes. You need to buy the book to get her recipe.

Sour Cream Chocolate Cake
 
Prep time

Cook time

Total time

 

YIELD: Makes one 9-inch round double layer cake
Author:
Recipe type: Dessert

Ingredients
For the cake:
  • 1½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder (not Dutch process)
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • ⅓ cup water
  • 2 teaspoons vanilla
  • 2 sticks (1 cup) unsalted butter, softened
  • 1⅓ cups firmly packed light brown sugar
  • 3 large eggs
For the frosting:
  • 1½ sticks (3/4 cup) unsalted butter, softened
  • 1 cup whipped cream cheese
  • 4 ounces unsweetened chocolate, melted and cooled
  • 1 teaspoon vanilla
  • 2½ cups confectioners’ sugar

Instructions
For the cake:
  1. Preheat your oven to 350°F. Grease or spray two 9-inch round cake pans and line them with parchment paper on the bottom of each cake pan.
  2. Using a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate small bowl, whisk together the sour cream, water, and vanilla.
  3. Using your stand mixer fitted with the flat beater attachment, beat together the butter and sugar until light and fluffy. Beat in the eggs, 1 at a time, beating well after each addition. Add the flour mixture to the butter mixture in batches alternating with the sour cream mixture, beginning and ending with the flour mixture and beating until the batter is blended well.
  4. Divide batter between prepared pans and smooth tops. Bake the cakes in middle of oven for about 25 to 30 minutes, or until a tester inserted comes out clean. Cool cake layers in pans on racks for about 10 minutes before turning out onto racks to cool completely.
For the frosting:
  1. In a bowl with an electric mixer beat together the butter and cream cheese until light and fluffy. Add the melted (but cooled) chocolate, vanilla and the confectioners sugar (1/2 to one cup at a time) and beat until combined well.
To assemble:
  1. Place one cake on cake stand or plate and frost the top. Place second cake on top and frost the top and sides completely. I just used an offset spatula. Slice and enjoy!

Recipe from epicurious.com

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

Sour Cream Chocolate Cake with a rich and delicious chocolate buttercream frosting!! Rich, moist and delicious. The way chocolate cake was meant to be. #cake #chocolatecake

 

 

America’s Test Kitchen Cookbook Giveaway!

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

For you food bloggers out there, I’m doing a little experiment with SEO. .  yesterday when I published this cookbook giveaway, I didn’t promote the “giveaway” or call it out on my post title . . I wanted to see if random people would still find it.

You can probably guess the answer to that question by this post today. . I will never underestimate the power in the word “giveaway.”

So, for all you MEXICAN food lovers, I’ve got the cookbook for you!!!

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

I’ve said this probably a thousand times here on the blog, but I’ll say it again. .  I swear by the America’s Test Kitchen cookbooks. They test the heck out of recipes so you know the recipes are solid. They explore different techniques in which to prepare food. .  even the ones you never thought of! They explain the science behind everything, why their recipes work and make the recipes easy and achievable for literally anyone.

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

Anyone who puts their mind to cooking can cook. Anyone.

I’m happily adding this cookbook to my six other cookbooks from ATK. And because my husband loves Mexican food more than I do, we’ll be cooking our way through this one for sure.

America’s Test Kitchen and I are partnering today to give one lucky reader a chance to win this book. If you’re a Mexican food lover, this one absolutely needs to be added to your cookbook collection. In fact, if you don’t win and you’re a Mexican food lover, you simply need to just buy this book.

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

This cookbook literally covers everything. From appetizers and drinks to soups, stews and chilis to burritos, chimichangas, and quesadillas to all vegetarian Mexican dishes. This cookbook has something for everyone.

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

And don’t miss the Corn and Black Bean Tortilla Tart I made yesterday from the cookbook. This is soooooo good!!! Think: Layered Mexican Pizza!!! Vegetarian and so easy to make!

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

The Giveaway!!

Open to residents within the United States only

a Rafflecopter giveaway

Like Mexican food? You need this cookbook! Enter to win America's Test Kitchen's The Best Mexican Recipes cookbook today! #giveaway #cookbook

 

Disclosure: This is not a sponsored post. The cookbook was provided to me from America’s Test Kitchen and an extra copy is being provided for this giveaway. All opinions expressed here are 100% my own. 

 

Corn and Black Bean Tortilla Tart

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Who can resist cheesy, gooey, spicy, rich, flavorful food with a kick? Not me. It’s no wonder after our love for Korean and Asian food, Mexican food comes in second.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

This fabulous cookbook came to me just days before Cinco de Mayo. The timing was prefect and I immediately made the Ultimate Beef Nachos, (page 30). Oh my goodness. .  soooooo good.

The Ultimate Beef Nachos

And with the nachos, I made their chunky guacamole (page 22) and the fresh tomato salsa (page 19) . . because you gotta have guacamole and salsa with your nachos.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I’ve said this probably a thousand times here on the blog, but I’ll say it again. .  I swear by the cookbooks written by America’s Test Kitchen. They test the heck out of recipes so you know the recipes are solid. They explore different techniques in which to prepare food. .  even the ones you never thought of! They explain the science behind everything, why their recipes work and make the recipes easy and achievable for literally anyone.

Anyone who puts their mind to cooking can cook. Anyone.

I’m happily adding this cookbook to my six other cookbooks from ATK. The New Family Cookbook is my go-to for special events, meals at home and entertaining and because my husband loves Mexican food more than I do, we’ll be cooking our way through this one for sure.

America’s Test Kitchen and I are partnering today to give one lucky reader a chance to win this book. If you’re a Mexican food lover, this one absolutely needs to be added to your cookbook collection. In fact, if you don’t win and you’re a Mexican food lover, you simply need to just buy this book.

This cookbook literally covers everything. From appetizers and drinks to soups, stews and chilis to burritos, chimichangas, and quesadillas to all vegetarian Mexican dishes. This cookbook has something for everyone.

Aguas Frescas

I also love that the cookbook has recipes that may surprise you. . like this delicious Salmon with Roasted Salsa Verde (page 220). If you know me, you know I love salsa verde. Love it!

Salmon with Roasted Salsa Verde

I made and am sharing the Corn and Black Bean Tortilla Tart (from page 248) today because when I was flipping through the book, I immediately thought. .  this is a Mexican pizza!!! I love it! Plus, it’s so easy to make and simply delicious.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

I love love love anything with a corn salsa. I could literally just devour this stuff by the spoonfuls. I love fresh mixes like this.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

You guys. .  this tortilla tart. .  is AMAZING.

It’s so incredibly easy to make and so flavorful. The hardest part for me was mashing the black bean mixture fast enough so I could bake this sucker and taste it. I did run out of my black bean mixture because I think I piled it on a little too much in my first couple of layers (was too excited) so I did not add some on the top layer but again, it’s in all the other layers of this tart.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious! #Mexicanfood

Change up Taco Tuesdays with this!!! Your family will love this! And enter the giveaway below! Mexican food lovers, you want this cookbook!

Corn and Black Bean Tortilla Tart
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4 to 6

Ingredients
  • ½ cup extra virgin olive oil
  • 2½ cups fresh or thawed frozen corn
  • 2 large plum tomatoes, cored and cut into ¼-inch pieces
  • 4 scallions, sliced thin
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper
  • 1 onion, chopped fine
  • 1 jalapeño chile, stemmed, seeded and minced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • 4 (10-inch) flour tortillas
  • 6 ounces cheddar cheese, shredded (about 1½ cups)
  • 2 ounces queso fresco, crumbled (1/2 cup)

Instructions
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes. Transfer to large bowl and let cool slightly. Stir in tomatoes, scallions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper to taste.
  2. Wipe skillet clean with paper towels. Add 1 tablespoon oil and the chopped onions to skillet and cook over medium heat until softened, about 3 to 5 minutes. Stir in jalapeño, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth and cook until liquid has nearly evaporated, for about 5 to 7 minutes. Transfer mixture to a large bowl and mash beans with a potato masher until mostly smooth. Season with salt and pepper to taste.
  3. Line rimless or inverted baking sheet with parchment paper. Lightly brush both sides of tortillas with remaining oil. Place 1 tortilla on prepared sheet. Spread one-quarter of mashed beans over the top, leaving a ½ inch border around the edge. Sprinkle with one-quarter of the corn mixture, one quarter of the cheddar and one-quarter of the queso fresco. Repeat with remaining tortillas, beans, corn, cheddar and queso fresco to make layered tart.
  4. Bake tart until the cheese is melted and slightly brown, about 20 to 25 minutes. Let cool on baking sheet for 5 minutes, then slide onto cutting board using parchment; discard parchment paper. Sprinkle remaining 1 tablespoon cilantro over top. Cut into wedges and serve.

Recipe shared here with permission from America’s Test Kitchen. Recipe on pages 248-249.

Change up Taco Tuesdays with this Corn and Black Bean Tortilla Tart! Simple, savory and so flavorful, it's like a baked Mexican pizza! Delicious!  #Mexicanfood

The Giveaway!!

Open to residents within the United States only.

a Rafflecopter giveaway
Disclosure: This is not a sponsored post. I was provided a copy of the cookbook from America’s Test Kitchen to review. The giveaway is sponsored by ATK. All opinions expressed here are 100% my own. 

 

Mexican Cauliflower Rice Bowl

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Inspired by this book (which I’m writing about next week) and this head of cauliflower, this Mexican Cauliflower Rice Bowl came to life.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

And a recent visit to Chipotle reminded me how much I love rice bowls. Now I can eat rice until the cows come home. I love rice. But sometimes a girl needs a low-carb option.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Enter my glorious cauliflower rice!! All you need is a head of cauliflower and a food processor. It’s that easy. I even love eating it as a pesto, and leaving it raw, which is what I did here. Never tried cauliflower rice?

What are you waiting for?

Now, you can’t have a good Mexican rice bowl without some good mix-in’s.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

I love the vibrant colors here. The only thing cooked here is the corn, which you can also grill which would be just lovely. I just cooked corn on the cob and cut the corn kernels from there.

I prepared the cauliflower rice pretty much the same way I make cilantro lime rice. A little salt, some cilantro and some freshly squeezed lime juice go a long way.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Top your Mexican Cauliflower Rice Bowl with avocados, some lettuce and some radishes . .  you can even mix in some pico de gallo or some salsa if desired.

Mix and enjoy!

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

Mexican Cauliflower Rice Bowl
 
Prep time

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If you have any leftover corn mixture, mix in some mashed avocado and enjoy with tortilla chips!
Author:
Recipe type: Main
Serves: 4

Ingredients
For the cauliflower cilantro lime rice:
  • half a medium sized head of cauliflower, chopped into chunks
  • handful of fresh cilantro, diced + more when serving
  • juice from ½ lime
  • kosher salt to taste
For the black beans:
  • 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 jalapeño chile, stemmed, seeded and minced (optional)
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 (15 ounce) can black beans, rinsed
  • ¾ cup vegetable broth
  • salt and pepper to taste
For the corn mixture:
  • 2 to 3 ears of corn, cooked and cut from the cob
  • 1 tomato, finely diced
  • ½ yellow tomato, finely diced
  • ½ red bell pepper, finely diced
  • ½ yellow bell pepper, finely diced
  • 2 scallions, finely diced
  • 2 tablespoons minced fresh cilantro
  • 1 teaspoon lime juice
  • salt and pepper to taste
Fresh toppings:
  • fresh green leaf or romaine lettuce, chopped
  • radishes, sliced thin
  • 2 to 3 ripe avocados
  • salsa, if desired
  • 1 lime sliced for wedges

Instructions
For the cauliflower cilantro lime rice:
  1. Using a food processor, place the cauliflower chunks inside and pulse until it becomes a cous-cous like texture. Remove from food processor and place into a large mixing bowl.
  2. Mix in the fresh cilantro, freshly squeezed lime juice and season with salt. Mix and taste and adjust any ingredients as needed. Set aside.
For the black beans:
  1. Using a large skillet over medium high heat, add the olive oil and onions and cook until softened, for about 3 to 5 minutes. Stir in the jalapeño (if using), garlic and cumin and cook until fragrant, for about 30 seconds. Stir in the black beans and vegetable broth and cook until the liquid has nearly evaporated, for about 5 to 7 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
For the corn mixture:
  1. Using a large mixing bowl, mix together the corn, diced tomatoes, diced bell peppers, scallions, cilantro and lime juice and season with salt and pepper to taste. Set aside.
To assemble your Mexican Cauliflower Rice Bowl:
  1. Serve in large bowls and divide evenly into 4 bowls: the cauliflower cilantro lime rice, black bean mixture and fresh corn mixture. Top with chopped lettuce, radishes, sliced avocados, salsa if desired and lime wedges. Mix and enjoy!

Black bean mixture from America’s Test Kitchen’s The Best Mexican Recipes cookbook, shared here with permission from ATK.

Mexican Cauliflower Rice Bowls!! Low-carb, vegan, fresh, fast, incredibly easy to make and delicious!  #Mexicanfood #vegan #yum

 

Shaved Asparagus and Pesto Pizza

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

You guys. I grilled pizza. On the grill. And it was fabulous.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

And then I shared this photo on Instagram and Cooking Light saw it and shared it too. .  and they got over 1.3k likes on the photo and I got about 150 new followers on IG, like within a few hours.

It was insane.

Like, I just picked up my phone that afternoon, checked Instagram and had like 150 new followers. I was like . . what the hell just happened?!

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

This pizza happened.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

So, I’m sharing this baby. And well, asparagus is still in season and I need to share just one more pesto recipe this month. :)

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

Yes, I’m a pesto fanatic. I’ve come to terms with it. You should too. I loved this one comment from someone on Cooking Light’s IG page: “Totally ruins the whole concept of pizza . . but definitely worth trying!!”

WHAT?!!! I’m glad you’re open to trying this even though it ruins the whole concept of pizza.  For me, pizza, these days has become so inventive and creative, I love it. Recently, I had a Mexican quesadilla pizza and mac n’ cheese pizza is one of my faves. My local pizza joint also makes a Chipotle Sweet Potato pizza that is amazing. I don’t know if this person was thrown by the pesto or the shaved asparagus. .  but both are magical.

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

I’d love to hear what you think of this pizza down in the comments below! And you guys have to try this!! I will be sharing my homemade pizza dough recipe in a couple of weeks for something special. .  so until then, I’m sure you guys have a go-to pizza dough recipe you can use. If not, try Bobby’s recipe. B. Flay has never steered me wrong.

Shaved Asparagus and Pesto Pizza
 
Prep time

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Total time

 

Recipe yields about 2 cups of pesto.
Author:
Recipe type: Main
Serves: 4

Ingredients
For the spinach pesto:
  • 3 to 4 cups packed fresh baby spinach
  • ¼ cup parsley
  • 2 to 3 cloves garlic
  • ¼ cup pine nuts
  • ½ cup extra virgin olive oil
  • ½ cup Parmesan cheese
  • Kosher salt, to taste
For the pizza:
  • Pizza dough (homemade or store-bought)
  • 2 teaspoons extra virgin olive oil
  • 2 cups of spinach pesto
  • 4 to 5 ounces shredded mozzarella cheese
  • 5 to 6 asparagus spears, shaved with a vegetable peeler
  • extra virgin olive oil
  • kosher salt and pepper, to taste
  • zest from 1 lemon
  • finely diced scallions

Instructions
For the spinach pesto:
  1. Combine the spinach, parsley, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly combined. Add the Parmesan cheese and pulse again until smooth. Season with salt, taste and adjust any ingredients as necessary. Remove from food processor and set aside.
For the pizza:
  1. Heat your outdoor gas grill to about 400 to 425 degrees. Brush each side of the pizza dough lightly with extra virgin olive oil and place onto a large baking sheet covered with parchment paper or a non-stick baking mat so it doesn’t stick.
  2. Once the grill is ready, place the pizza dough on the hottest part of the grill and close the lid. Check the pizza crust after a minute or so. Once grill marks have appeared and the crust is slightly crispy, flip it using tongs and a large grill spatula. Close the lid and check the crust after a minute or so.
  3. After the pizza crust is grilled just slightly, remove the pizza crust from the grill and close the grill so the grill stays hot. Spread on the pesto over one side of the pizza crust and place back into the hot grill but in a spot that does not have direct heat.
  4. While on the grill, sprinkle on the mozzarella cheese and close the grill. Check the pizza after a minute or so to ensure it is not burning and you have placed the pizza in a good spot. Turn the grill heat down a little if you need to. Close the lid again. After about 4 to 5 minutes, or when the cheese has started to melt, place the shaved asparagus on top and close the lid again. The pizza is finished when the asparagus is warmed through. I prefer a little “bite” to my asparagus so this method worked for me. Alternatively, you can place the shaved asparagus on top and finish the pizza in a 400 degree oven so you can control the temperature better if it’s too hard to manage with your grill.
  5. Drizzle on some extra virgin olive oil, season with salt and pepper and sprinkle with lemon zest and finely diced scallions before serving.

 

Shaved Asparagus and Spinach Pesto Pizza. Make grilled gourmet pizza at home! It’s delicious! #grilledpizza #pizza #yum

The Hello Sessions!!!

I have something fabulous to share. .  have you guys heard of The Hello Sessions?

The Hello Sessions from Joy Uyeno on Vimeo.

The Hello Sessions is a one-day, workshop-based event in Portland for bloggers and creatives. You’ll leave each hands-on session with something you’ve created–tools that will help you long into the future, taught to you by some of the country’s best bloggers. . . uh, Molly Yeh will be there to teach food styling and photography!! Tickets will be on sale soon! So, sign up for the newsletter to learn more!

The Hello Sessions blossomed out of a desire to create an intimate conference that would allow attendees to get their hands dirty by trying out new techniques, creating tools, and coming up with new ideas, all with the help of some of the country’s best creatives. And what better place for that than Portland?

The Hello Sessions will feature nine workshop sessions covering the areas of creative, editorial, and business, all geared toward bloggers, makers, sellers, and artists. They will also have an exciting keynote speaker and plenty of time for snapping photos with all the friendly faces that will be in attendance. We hope you’ll come to the City of Roses to have fun, make new friends, and learn from the best.

I’m going to try my best to get out to Portland in October for this and wanted to help Joy and Melissa spread the word!! Sign up for the newsletter so you can stay up to date on everything!

 

Skinny Banana Oat Flaxseed Cookies for #BrunchWeek

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

Happy Friday you guys!!! We made it through another week!

And I’m here to tell you that ripe bananas are not just for bread anymore!!! These breakfast (or brunch) skinny banana oat cookies are sooooo good and so easy to make. And they are vegan and gluten-free too (thanks to the gluten-free old fashioned rolled oats from Bob’s Red Mill down below)!!

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

I’ve made these breakfast snack cookies three times in the past two weeks . .  and they have disappeared FAST every time. You can feel good about eating these because there’s no butter, no added sugar (you get the sweetness from the bananas and chocolate chips) and they are packed with good nutrition, like flaxseed meal.

Yes, I used flaxseed meal again. What can I say? I love the stuff!

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

If you’ve never baked with flaxseed meal, you really need to try it! It adds a great nuttiness (and great added nutrition too!) to your baked treats! To find out more about flaxseed and for another favorite recipe, click here.

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

I’m going to bake more this weekend for my running group! I hope you give these cookies a try! Hope everyone has a fabulous weekend and don’t forget to enter all the giveaways I’ve got going on! Hit the link back to my homepage to find them!

And to all the mothers out there, hope everyone has a fabulous Mother’s Day!! Hoping for lots of homemade gifts and breakfast in bed!

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

Skinny Banana Oat Flaxseed Cookies
 
Prep time

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Total time

 

Recipe makes about 15 cookies. *If vegan, be sure to use vegan chocolate chips.
Author:
Recipe type: Breakfast or Snack
Serves: 15

Ingredients
  • 2 ripe bananas
  • 1 cup Bob’s Red Mill gluten free rolled oats
  • ½ cup Bob’s Red Mill ground flaxseed meal
  • ¼ cup unsweetened shredded coconut
  • ¼ cup sliced almonds
  • pinch of salt (optional)
  • ½ cup semi-sweet or bittersweet chocolate chips*

Instructions
  1. Preheat your oven to 350 degrees. Prepare a parchment paper lined baking sheet and set aside.
  2. Using a large mixing bowl, mash the ripe bananas with a fork. Add in the rolled oats, flaxseed meal, shredded coconut, almonds and salt (if using). Mix together with a spoon. Add in the chocolate chips with mix together again.
  3. Using a cookie scoop, scoop out the cookie batter and place on the baking sheet. The cookies don’t spread so don’t worry about the spacing too much. Press down gently with your hands if flatter tops are desired. Bake for about 18 to 20 minutes, or until lightly golden brown on the outside. Let cool for about 8 to 10 minutes before serving. Enjoy!

 

No butter, no eggs, no sugar but packed with nutrition and natural sweetness, these SKINNY Banana Oat Flaxseed Cookies are just waiting to be baked! You’ve got to try these!! #brunchweek #cookies #vegan #glutenfree

 

LAST DAY for Brunch Week!!!

Welcome to the last day of the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm

BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.

 

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Chocolate Chip Flaxseed Waffles #BrunchWeek

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

Welcome to Day 2 of Brunch Week!! Now that it’s May 6th, we can focus on all things BRUNCH!!! Mother’s Day is Sunday. . do you know what you’re making?!

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

I personally can’t even think of brunch without waffles. Because come on. Look at these babies.

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

Those grooves in the waffles? They were made to hold maple syrup, yo. And lots of it.

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

These waffles are a revelation. Truly. Chocolatey, hearty and delicious . .  and a little bit of healthy. Whole wheat flour, golden flaxseed meal and organic fat-free yogurt. I love homemade waffles because no two look exactly the same. I was trying to make mini waffles. .  but who am I kidding? Once I had one, we just went for it.

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

I got a little stack happy.

Chocolate Flaxseed Waffles!! A little bit of healthy and a whole lot delicious!! Make these waffles for your next brunch! #BrunchWeek

The key to these waffles are the chocolate chips. And I didn’t use just any ole brand. I used Pacari Premium Organic Chocolate. You guys, this chocolate is the bomb. So good! You can taste the quality in this chocolate. I also used Stonyfield Organic fat free plain yogurt, Dixie Crystals sugar, pure almond extract from Nielsen-Massey and walnuts from California Walnuts! Thank you, sponsors!!!

You guys need to try these waffles . .  either for Mother’s Day or your next brunch at home. The texture on these waffles is perfection and I love the balance of whole wheat, regular flour and the flaxseed meal. I also love the hint of almond from the almond milk and almond extract. Amazing!! I hope you try these waffles!

Chocolate Chip Flaxseed Waffles
 
Prep time

Cook time

Total time

 

Recipe yields about 5 -6 waffles.
Author:
Recipe type: Breakfast or Brunch

Ingredients
  • ½ cup all purpose flour
  • 1 cup whole wheat flour
  • ½ cup organic golden flaxseed meal
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 3 large eggs, beaten
  • 3 tablespoons unsalted butter, melted
  • ¾ cup plain fat-free yogurt
  • ⅓ cup almond milk
  • ½ teaspoon pure almond extract
  • ½ cup semi-sweet or bittersweet chocolate chips
  • maple syrup
  • ¼ cup walnuts
  • non-stick spray for your waffle baker

Instructions
  1. Preheat your waffle baker according to manufacturer’s instructions. Using a medium sized mixing bowl, whisk together the flours, flaxseed meal, baking soda, baking powder, salt and sugar. Using a smaller separate mixing bowl, beat together the eggs and melted butter, then add the yogurt, almond milk and pure almond extract. Mix together until well blended. Add the chocolate chips and mix again one more time. Do not over mix.
  2. Add the wet ingredients into the dry flour mixture and stir until combined. Let the batter rest for about 5 minutes.
  3. When your waffle baker is ready, spray with non-stick spray and, using a ladle, or something with a spout, pour in your waffle batter, start with just a ⅓ cup (depending on what size your waffle baker is). Close the waffle baker and flip (if you have a waffle baker that has two sides) and repeat. Press the timer and cook for about 2 to 2.5 minutes, or until the waffles are golden on both sides and cooked through.
  4. Serve warm with maple syrup and top with the walnuts! Enjoy!

Recipe adapted from Alton Brown.

 

Brunch Week!!

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about them all and what you can possibly win!

 

Come see what today’s #BrunchWeek Bloggers are creating!

BrunchWeek Beverages:
Mixed Berry Yogurt Smoothie from Taste Cook Sip.
Tequila Sunrise from A Day in the Life on the Farm.
Sparkling Pineapple Mojitos from girlichef.

BrunchWeek Egg Dishes:
Baked Eggs over Maple Roasted Vegetables from Big Bear’s Wife.
Bacon and Egg Grilled Cheese Sandwich from Making Miracles.

BrunchWeek Breads, Grains and Pastries:
60 Minute Cinnamon Rolls from Love and Confections.
Chocolate and Walnut Challah from The Little Ferraro Kitchen.
Braided Ham and Cheddar Bread from Sarcastic Cooking.
Pear Oatmeal Crème Brûlée from The Spiffy Cookie.
Tattie Scones with Cheddar and Chives from The Redhead Baker.
Chocolate Chip Flaxseed Waffles from Hip Foodie Mom.
Chile Relleno Quiche from Cooking in Stilettos.
Double Chocolate Sweet Rolls from It Bakes Me Happy.
Sour Cream Streusel Coffee Cake from That Skinny Chick Can Bake.
Peanut Butter & Jelly Granola from Baking a Moment.

BrunchWeek Main Dishes:
Harissa Chorizo Hash from greens & chocolate.
Smoked Salmon Canapes with Whipped Chive Cream Cheese from The Suburban Soapbox.

BrunchWeek Fruits, Vegetables and Sides:
Kinpura Gobo from Culinary Adventures with Camilla.
Tropical Fruit Salad with Vanilla and Lime from Healthy Delicious.
Beet and Heirloom Carrot Rosti with Creme Fraiche and Caviar from Jane’s Adventures in Dinner.
Carrot Salad from My Catholic Kitchen.

BrunchWeek Desserts:
Nutty Banana Bread from Take A Bite Out Of Boca.
Gluten-Free Pear and Walnut Crumble from It’s Yummi.

 

Brunch Week GIVEAWAY!!

 

Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

a Rafflecopter giveaway
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.