magically delicious

Sometimes you just need something gooey and delicious, with all of your favorite dessert flavors, in one perfectly delicious bite. One of my favorite recipes of all time, and one of the easiest recipes of all time, is my Seven Layer Bars, known to some as magic bars. I have no idea why they're also called magic bars, perhaps because they come together like magic, and are magically delicious. Ive been making them for years, and my friends at home can attest, they never last long once they come out of the oven. The great thing about these bars, is that you can customize them to include your favorites, and they always come out perfectly.

As I've said before, my co-workers are some of my biggest food fans. Maybe they're just humoring me (or maybe people will just eat anything that goes out in the kitchen), but every time I bake something, and bring it into the office, it flies off the plate in a matter of minutes. Fortunately, these bars were no exception. I even had one of my friends tell me that she loved the crust the best! Having a supportive group of friends around me at work is so important to me, and I love sharing my creations with them. Not only are they supportive of my work, but they're also supportive of my work in the kitchen!

I decided to bake these to celebrate a co-worker moving on from our office to go to graduate school. I had been itching to make this recipe, and after having an incredibly busy week, I knew this was the perfect yummy treat to bring in. This recipe is the perfect throw together when you want to make something quick, easy and delicious. The one catch? The crust for these delicious bars is typically made with graham cracker. Graham cracker crusts are delicious and simple, but unfortunately, not gluten free friendly. I was determined to find a tasty alternative to the typical crust. One large obstacle standing in my way however, was finding a crust that would hold up to this loaded bars. I played around a bit, and came up with something that worked really well! I was incredibly happy, and after adding a few special touches, the crust came out deliciously. (If you're not GF, just combine graham cracker crumbs and butter- it will work just the same!) Like I said before, you can add any layer of your choosing to make these bars your own. Traditionally, they are made with pecans and butterscotch chips, but I was looking for a bit more salty/sweet contrast in my bars. Try these out, and have some fun with them. They're easy and delicious- but be careful, you won't be able to eat just one!

delicious.

Seven Layer Bars

2 1/2 cups almond flour
1/8 cup brown sugar
1 tsp cinnamon
1 stick of unsalted butter
1 cup chocolate chips
1 cup peanut butter chips
1 cup roasted salted peanuts
1/3 cup shredded coconut
1 14 oz can sweetened condensed milk

let the layering begin

almost there

ready for the oven

Preheat your oven to 350 degrees
Melt the butter in a small saucepan over medium-low heat on your stove
Once melted, combine butter, flour, brown sugar, and cinnamon in a bowl --it should form a pretty wet but still a bit crumbly consistency
Pour the crust into a 9x12 baking dish, that has been sprayed with non-stick baking spray, and spread evenly in the dish
Sprinkle the chocolate chips in an even later over the crust
Sprinkle the peanuts in an even layer over the chips
Sprinkle the peanut butter chips in an even layer over the peanuts
Sprinkle the coconut over the chips
Pour the entire can of condensed milk evenly over the coconut layer, covering the entire dish
Place the dish into the oven and bake for 25 minutes or until the crust and top of the bars begin to brown
Allow to fully cool, and place in the refrigerator for an hour or so to allow for easy cutting
Cut the dish into even bars, and enjoy!

a new twist on a classic

Sometimes, you just need to remake a classic. When I was growing up, mashed potatoes were my favorite food. Now, I know what you're thinking, what is so great about mashed potatoes? I couldn't tell you what it was about them, but if you asked me, I would tell you mashed potatoes were my favorite. At camp, on baked potato lunch days (really, who has a baked potato for lunch?!), I would spend the entire time "prepping" and creating mashed potatoes out of my potato- so strange, I know. To be fair, before mashed potatoes, my favorite food was broccoli, so clearly I was just a weirdo kid, what can I say.

The other day I was having dinner with a friend, who I often like to cook with. She and I like a lot of the same things, and love to spend nice evenings enjoying each other's company. My friend had come across a recipe a little while back for mashed cauliflower, and requested we make that for dinner, along side our typical kale salad with all sorts of yummies mixed in.

Another thing about me, is that I really hate following recipes. Even if I'm following an interesting recipe I found online or on one of my favorite cookbooks, I rarely go by the exact directions. I've actually had to train myself to do so when baking, since baking truly is a science. But when cooking, I like just having fun with my ingredients. I really think that the best way to cook, is having your nose, eyes, and most importantly mouth guide you. As I cook, I like to taste as I go, using my little taste buds to guide my flavors. So, in typical Sara fashion, when my friend came over the other night, I decided to make up a new recipe as I went along. This recipe will seriously knock your socks off. If you're looking to update an old favorite, put a twist on a classic, or just looking for a new way to get in your veggies, look no further than this amazing cauliflower mash. When I tell you that this tastes amazing, and so closely mimics creamy, delicious mashed potatoes, I promise, I am not just trying to get you to eat healthier. These are seriously delicious. It takes so little time to prep, and the result is delicious. With a few simple steps, and just a few ingredients, you will have an impressive, healthy, and tasty dish in no time.




Cauliflower Mash

1 large head of cauliflower
1/4 tsp garlic powder (you could also use roasted garlic for this, however raw garlic will not work)
1 tsp sea salt, more to taste (I used rosemary garlic sea salt, which was awesome)
a sprinkle of pepper
1 tbsp fresh chopped herbs (I used rosemary, thyme, dill, and chive)

steamy cauliflower

mashed in minutes!

Bring 1 inch of water to boil in a large pot on your stove, turn down to medium heat
Chop your cauliflower into a few large chunks so that it fits in the pot. Be sure to remove any green parts, but leave the white stem
Place the cauliflower into the boiling water, cover, and allow the cauliflower to steam until very soft to touch with a fork (about 10 minutes or so)
Once the cauliflower is done, place into a large bowl
Season the cauliflower with the garlic powder, salt, pepper, and herbs
Using your immersion blender (stick blender; I've written about this before- if you don't have one, it is a great cooking tool investment. With an immersion blender you can easily make soups, sauces, and anything mashed), gently pulse the cauliflower until it reaches a creamy smooth texture. The cauliflower should resemble mashed potatoes very closely
Season with any additional salt and pepper to your liking
enjoy!!

the perfect addition to a delicious dinner

perfect sides

Sometimes, a meal is made complete simply by adding the perfect side dish. Don't get me wrong, there is a reason why main dishes are the main dish- they are the stars of the show. But, we can't forget about those supporting actors, the side dishes. I absolutely love my side dishes. In my opinion, there should never just be one thing on your plate- how boring! I like having multiple small dishes, or one large dish with a side for dinner -who doesn't like having multiple options to choose from when eating?

When I'm making dinner for friends, while obviously I let the main dish stand out, I always make sure to have some dishes doing their thing on the side too. Not only can people pick and choose what they'd like to eat, they can try multiple things which is always nice. Additionally, it is really hard to cook for 6 or 8! Sometimes, by beefing up a meal with side dishes, you can avoid just making an easy, huge pot of pasta for dinner (not that pasta can't be delicious).

When I had my friends over the other day, I made delicious Spring Risotto, and I definitely wanted to make some delicious sides to accompany it. One of my favorite ingredients that is delish and great to use when having a group of people over, is the chickpea. Chickpeas are super versatile, and wonderfully available and cheep! They can be easily made into hummus, go great with herbed and stewed veggies, and fit perfectly into salads. For this dish, I let the chickpeas be the star, accenting them with fresh lemon, fresh herbs, and roasted red pepper. The result was delicious, and incredibly easy to throw together. Even better, this salad is great as a make ahead, and will stay in a sealed container for a few days after you make it- who doesn't love leftovers?

more than your average salad

Chickpea and Roasted Red Pepper Salad with Fresh Herbs

2 cans of chickpeas, drained and rinsed with water
3 large roasted red peppers (you can roast them yourself and remove the skin, or you can buy them jarred and drain them)
1 medium lemon
2 sprigs of fresh mint
1 sprig of fresh oregano
salt and pepper to taste

Cut the peppers into strips, and then cut the strips into thirds, so that the peppers are in bite-sized pieces
Combine the chickpeas and peppers in a medium bowl
Half the lemon and squeeze the juice of the whole lemon into the bowl
Finely chop the mint and oregano, adding them to the bowl as well and mix to combine
Season with salt and pepper, to taste
Optional: cover and allow to marinate in your refrigerator for 30 or more minutes before serving
enjoy!!

friends, spring, and dinner parties

Three of my favorite things in the whole world are my friends, spring time, and dinner parties. Nothing makes me happier than cooking for and spending a night in with the  people that I love, and while I love cooking all year round, spring time ingredients are simply the best. I love being inspired by fresh ingredients as I'm out in my family's garden, or going to the green market on a Saturday morning, and seeing dishes come together in my head. The other day, I had a ton of fresh herbs from my family's garden just screaming out to be used in something delicious. One of my best friends was in the city for the night, and so all of my friends gathered at my apartment for the night for dinner and to enjoy each others company. It was such a wonderful evening, and gave me an excuse to make a hugely delicious meal (more recipes from that night to come very shortly). I decided to make a few different dishes that would serve a lot of people, and be definite crowd pleasers. While pasta is always good for a big group, I decided to think a little bit out of the box, and go with risotto instead.

I've made risotto before, but I definitely think that risotto can be thought of as a heavier dish, something more appropriate for a cold winter night. Risotto is a stick to your bones kind of meal, often paired with mushrooms, sweet potato, or squash, and made with heavy cream and cheese. I decided though, to make a spring risotto, aiming to highlight my deliciously fresh herbs. I love making traditional dishes and changing them up just a little bit, making them more delicious (in my opinion), just by changing a few steps or ingredients. By lightening it up with herbs, fresh lemon, and just a hint of freshly grated parmesan cheese, my spring risotto was a huge success. Risotto can be intimidating if you've never made it before, but I promise, this recipe is simple and delicious- and you will definitely impress your friends. When making risotto, the most important thing to remember is to be patient, continue to stir, and give the risotto time to cook. With just a few simple steps, you too can have delicious risotto. Try out this recipe for some of your closest friends- the best recipes are always that much better when shared with my loves!

hello spring!

Lemon Herb Spring Risotto


1 tsp olive oil (a good splash)
1/2 medium white or yellow onion (shallot would work as well here)
3 cloves of garlic, minced
1 1/2 cups short grain brown rice (you could use any rice here, however I prefer brown rice to arborio, which is what risotto is traditionally cooked with; short grain puffs up nicely but maintains its nuttiness)
3 cups vegetable stock
3 cups water
1/2 cup white whine
salt and pepper to taste
a sprinkle of cinnamon and a sprinkle of nutmeg
1 large lemon (juice and zest)
1 large handful of your choice of herbs chopped finely- I used fresh dill, rosemary, thyme, basil, oregano, chive, and parsley
1 cup frozen peas, thawed
2 tbsp parmesan cheese, with more to sprinkle on top

creamy and delicious

getting springy

Heat the oil in a large saucepan over medium heat

Add the onion to the pot, cooking for about 3 minutes until they start to soften 

Season the onions with salt, pepper, and garlic

Add the rice to the pot, stirring everything together, and cooking for 2 minutes

Add the wine to the pot and cook, stirring frequently, until all of the wine has been absorbed

One 1/4 cup at a time, add the stock and water to the rice, alternating every other. With each 1/4 cup, stir and wait until the liquid has been absorbed, before adding the next

This entire process should take 40-45 minutes (be patient, it will cook, and it will be delicious)

Once all liquid has been absorbed (you can always continue to add more if your rice has not reached the consistency you want it, and still has a bite to it), and your risotto has reached its desired texture and creaminess, stir in half of the herbs and all of the peas, mixing well

Cook for a few minutes, before adding in the juice of one whole lemon, and 1 tsp of zest

Stir the cheese and the remaining herbs into the risotto and serve

Enjoy!

yum!

the beauty of herbs

As I mentioned in an earlier post, spring has sprung, and I couldn't be happier. One of my favorite things to cook with, are herbs. Cooking with herbs adds such an amazing flavor to any dish. When it comes to flavor, I am a huge herb and spice fan. I definitely choose those over sauces any day. While I used dried herbs all year long to season my dishes, when Spring hits, I am all about the fresh herbs. I like to keep a small plant or two on hand, for easy access, but my main herb supply comes all the way from Philadelphia. My parents have a wonderful garden in our backyard at home. We grow berries, tomatoes, peppers, and more. Plus, one huge section of the garden is devoted to herbs. Whenever I go home in the spring and summer, or whenever my parents come to visit, I get a fresh batch of herbs. Cooking with fresh herbs is amazing. I add them to everything! I love when our garden at home comes to life, and I get to reap the benefits.

This past weekend, as most of you probably know, was mother's day. I'm fortunate enough to live very close to my family, and can easily get home on a short bus or train ride. When my mom and I get in the kitchen together, we are certainly a force to be reckoned with. Just ask my family about the year of 8 Thanksgiving Desserts (there were only 8 of us that year...). We often talk of dreams of opening a catering business, or being on Food Network together...maybe one day. While we ate a ton of delicious food out last weekend, my favorite meal was cooked and served in our own kitchen. With our herb garden starting to bloom, we definitely took advantage, using herbs in every part of our dinner- from drinks to dessert, the herbs were the stars of the show.

straight from the garden: rosemary, mint, thai basil, thyme, dill, chive, basil, oregano

An Herby Mother's Day Feast


Mint Sun Tea

brewing in the sun

1 large pitcher of water
6 black tea bags (we used decaf)
1 large sprig of mint

Twist the tags of the tea bags together and drape them over the side of the pitcher into the water
Add the mint to the pitcher and cover with the lid
Place the pitcher in the sun for 2+ hours to allow it to brew
Serve over ice, enjoy!!



Grilled Vegetable Herbed Qunioa

1 cup of quinoa
1 cup of vegetable stock
1 cup of water
1 red bell pepper, cut into strips
1 large head of broccoli, cut into florets
1 cup of string beans, halved
1 medium onion, cut into rounds
1 large handful of asparagus, cut into thirds
1 small bunch of fresh chives
2 sprigs of rosemary
2 leaves of thyme
1/4 tsp cumin
1/4 garlic powder
salt and pepper to taste
1 drizzle olive oil

beautifully grilled

a delicious rainbow

Turn your grill on high and allow to heat up (a grill pan, or saute pan will work here as well if you don't have access to an outdoor grill- if you don't have a grill pan, you might want to invest in one, they are great kitchen tools!)
Bring quinoa, stock, and water to boil over high heat on your stove, before reducing it to a simmer and covering. Cook quinoa for about 15 minutes or until water has absorbed and quinoa is fluffy
Season the quinoa with salt, pepper, garlic, and cumin
Meanwhile, place prepared veggies on a sheet of tin foil
Drizzle the veggies with olive oil and season with salt, pepper, and garlic
Cook the veggies on the grill for about 7-10 minutes, or until they start to char just a little bit
While the veggies cool, take the rosemary leaves off of their stem, and chop the rosemary, thyme, and chive
Give the veggies a rough chop, cutting them into bite size pieces
In a large bowl, combine the herbs, veggies, and quiona
Mix together and enjoy!


Grilled Salmon with Lemon-Herb Vinegrette

4 fillets of salmon
1 tsp olive oil
salt and pepper to taste
1/4 cup lemon juice
1/4 cup olive oil
1 tbsp apple cider vinegar
1 sprig of rosemary
1 leaf of thyme
1 sprig of oregano
3 leaves of basil
1 sprig of dill
1 leaf of thai basil
 2-3 chives

look at all those herbs

Turn your grill on high and allow to heat up (a grill pan, or saute pan will work here as well, see note above)
Drizzle the salmon with olive oil, and sprinkle with salt and pepper
Place the salmon on your grill and allow to cook just through, so the salmon starts to crisp, but the center stays moist
In a small jar or container, combine the lemon juice, olive oil, vinegar, salt and pepper
Remove all herb leaves from their sprigs, and give a rough chop to all of your herbs
Place the herbs in a jar with the vinaigrette and mix well (allowing a little time for the herbs to marinate in the vinaigrette will provide a deeper flavor)
When ready to serve, drizzle the lemon-herb vinaigrette over your salmon and enjoy!

yum.

Watermelon with Mint and Lime

1/2 medium-large watermelon
1 lime
1 large sprig of mint

Cut up your watermelon into small, bite-sized cubes
Dress the watermelon with the juice of the lime, as well as the zest
Remove the mint from it's stem, and chiffonade into small ribbons
Add the mint to the watermelon and toss to combine
Refrigerate until you are ready to serve
enjoy!

the perfect ending to a perfect meal

This post is dedicated to all of the hard-working, unconditionally loving, wonderful mothers out there- and especially to those in my life. I love you guys

the wonder of pumpkin continues

I've said it before, I love pumpkin. I love baking with pumpkin, I love roasting pumpkin, I love pumpkin sees, the list goes on. Baking with pumpkin just keeps getting better. As you've seen on my here on my blog, I've made a few delicious pumpkin baked goods in the recent past (check them out here and here). Adding pumpkin to a baked dish both elevates and deepens flavor, while adding amazing texture and moisture to whatever you are baking. If you haven't tried baking with pumpkin, pick up a can at the grocery store, and try it out. It blends so well with peanut butter, chocolate, cinnamon, you name it.

The other day, I bought an extremely large can of pumpkin at the grocery store, because for some reason, it was less expensive than the smaller can. Typically I don't splurge for the big can, but this time, it just made sense. Plus, I figured it would challenge me to use up all of my pumpkin. I made an amazing pumpkin bread with the can, but having a ton of leftover pumpkin, I started to brainstorm. I hate wasting food, so having a hugenda can of pumpkin in my fridge definitely motivated me to try out a new recipe.

I was in charge of salad and dessert (I know, a winning combination), for a dinner the other night at my camp friend's apartment. We had a wonderful girls dinner- with an amazing surprise guest! One of my best friends, who has spent the year in South America, returned home early and surprised us all by showing up. It made the dinner that much more special. I ended up making peanut butter cookies (an old stand by), and this new recipe. It was a little random, and really went out on a limb, but it turned out to be incredibly delicious. These tasty treats were quickly gobbled up, and I will definitely be making them again.

oh, yum.

Pumpkin Blondies

2 cups gluten free flour mix (can easily be subbed for regular flour)
1 tbsp cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 tsp salt
1 cup canola oil OR 2 sticks of unsalted butter
1/4 cup cinnamon apple sauce (optional, but will make them that much more moist and delicious)
2 cups brown sugar
1 egg
2 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup chocolate chips
1/2 cup toasted chopped walnuts
(any extra mix-in's that you can think of, would be delicious! next time I'll add peanut butter chips)

pure pumpkin bliss

Preheat your oven to 350 degrees
In a bowl, stir together the flour, cinnamon, nutmeg, baking soda, and salt
In a separate bowl, mix together (with an electric mixer), the oil/butter, apple sauce, and brown sugar until the sugar mixture begins to turn fluffy
Add in the egg, vanilla, and pumpkin and mix well (be sure to scrape down the edges of your bowl and incorporate all of the ingredients
Using a spatula, fold in the chocolate chips and walnuts
Pour the batter into a 9x9 baking dish that has been sprayed with nonstick cooking spray
Cook the blondies for about 25 minutes or until a toothpick comes out clean from the center (under cooking is never frowned upon!)
Allow the blondies to cool and enjoy!!

spring time

It is finally spring, and I couldn't be happier. Spring is my absolute most favorite time of year. Flowers are blooming, the sun is shining, misty rain falls, and oh yea, the green market comes back in full swing! There is nothing I love more than spending my Saturday at the green farmer's market in Union Square. If you've never been there, you've never experienced a farmer's market. There are SO many stands- from eggs, potatoes, pasta, bread, fruits, veggies, herbs, fish, meat...the list goes on. You can even buy maple candy (yes, my sister and I did buy this once). I recommend you get yourself there if you ever have the chance. Regardless of where you live though, farmer's markets are amazing ways to shop, and likely, there is one near you, even if you don't know it! Buying from the farmers market is awesome for so many reasons. First of all, you know that all of the produce there is ridiculously fresh and well cared for. Everything is natural, and everything is just that much more delicious. By shopping at the farmer's market, you're also supporting your local farmers by buying local and from small businesses, so you'll feel good about the food you're eating. Spring through fall, farmer's markets are booming and blooming. I seriously buy 75% of my weekly groceries there- they're often cheaper, and naturally more delicious (and often bigger!).

With many more Spring and Farmer's Market dedicated posts to come, I wanted to leave you with just a quick summer weeknight recipe, with fresh ingredients that work surprisingly well together. Let me know your favorite spring ingredient or dish, and maybe you'll see your recipe here!!


Spring Pasta with Kale, Tomato, and Edamame

happy spring!

1/2 cup brown rice pasta (whole wheat would work nicely here too)
1 large bunch kale (I used baby kale, which is a bit smaller and has a slightly less crunchy texture)
1 cup cherry or grape tomatoes, halved
1/2 cup frozen edamame, defrosted
1 sprinkle of parmesean cheese
1 tsp olive oil
salt and pepper to taste


Bring a pot of water to boil over medium-high heat on your stove
Add the pasta into the water and allow to cook until al dente
Meanwhile, take the kale off their stalks and shred into bite size pieces
Drain the pasta and add it to a large pan on your oven, over low heat
Drizzle the pasta with olive oil
Add the tomatoes, kale, and edamame to the pasta, and season with salt and pepper
Serve warm or at room temperature, sprinkling with parmesean cheese to finish
enjoy!!

a winning combination

You know those dishes that just come together perfectly- the ingredients are all amazing on their own, but together create something spectacular? This is one of them. If you're totally impatient, just jump down, the recipe is there! But for those of you who have a bit more self control, a bit of back story first. The other night, two of my closest friends from college came over for dinner. Having them over is always wonderful, and we had a lovely night in, chatting the night away over a delicious glass of wine.  Our lives have become so busy since graduation, that a relaxed night to catch up (and eat delicious food), is always welcome.

When deciding what we were going to make for dinner, we were indecisive as always, so I suggested everyone bring over a few ingredients and we toss them together to see what we could make. Needless to say, it was an incredible success. I had a large and in charge butternut squash that was just burning a hole in my counter. I was itching to make it, so dinner seemed like the perfect chance to do so. For those who don't know, I'm totally and completely obsessed with squash. I know, they look scary and funny, and aren't pumpkins meant to be used on Halloween? But, NO. I am telling you, don't knock them till you try them. Don't run away, face the squash head on, and remember, the oven is your friend. Butternut squash is usually one of the more commonly made squashes, but there are a ton out there. Spaghetti, Delicata, Acorn...the possibilities are endless. As the late summer rolls around, you will definitely see squash highlighted on my blog. But for now, here's a sneak peak at what's ahead (because as much as I love seasonal eating, who can wait that long for squash?!) This recipe is easy, and the perfect mouthful of delicious, so get cooking!

beautiful squash

roasted to perfection.

Kale Salad with Butternut Squash, Toasted Pecans, and Swiss Aged Gouda


1 large bunch of Kale (we used Dinosaur Kale, which is kind of purpleish in color, but any will work)
1 medium-large butternut squash, peeled and cubed into 1 inch cubes
1 cup pecans, toasted and chopped
6 oz Swiss aged Gruyere cheese (or any slightly sharp, nutty cheese- Pecorino would be great here too), cut into 1/4 inch cubes or small rectangles
1 medium-large lemon
2 tbsp olive oil
1/2 tsp thyme
1/2 tsp cinnamon
1/4 tsp nutmeg
salt and pepper to taste


Preheat your oven to 400 degrees
On a baking sheet lined with tin-foil and sprayed with non-stick cooking spray, lay out the butternut squash evenly
Drizzle the squash with 1 tbsp olive oil, and sprinkle with salt, pepper, thyme, cinnamon, and nutmeg (feel free to include other spices or herbs as desired!)
Toss to coat your squash before placing into the oven
Roast the squash for around 40 minutes, checking and tossing the squash half way through
Remove the squash from the oven (it should start to brown and caramelize a little), and allow to cool fully
Meanwhile, wash your kale, and remove the leaves from the stems (discard the stems)
Cut or tear your kale into large, bite-size pieces, and add to a large bowl
Drizzle 1 tbsp olive oil over the kale and squeeze the juice of a whole lemon over the kale
Massage the oil and lemon juice into the kale for one minute, until leaves start to turn dark and soften a little
Toss the pecans and cheese in with the kale, adding the squash last and tossing to combine
enjoy!!

the perfect mouthful.