May Meal Ideas + Shinola Giveaway!

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I am so excited to share some wonderful May recipe ideas with you and even more excited to share a Shinola card case giveaway with you.  You probably know I live in the Detroit area.  I am always looking for amazing local products and Shinola never disappoints.  Dad has a watch and a card case and I have a journal that I picked up when he and I visited the store last year.

Shinola Card Case Giveaway!

Enter the giveaway and then check out our dishes for this month!

Beverages

Entrees

Sides

Desserts

 

This month’s recipe round up was brought to you by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | Kelly Lynn’s Sweets & Treats | Savory Moments | The Pajama Chef

Pin this to your meal planning board for easy access all month long!

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Spring Recipe Roundup

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Brunch

Entrees & Sides

Desserts

This month’s recipe round up was brought to you by:

The Pajama Chef | Ninja Baker | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | Kelly Lynn’s Sweets & Treats | Savory Moments

Pin this to your meal planning board for easy access all month long!

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Carrot Cake Oatmeal Cookies #SundaySupper

Carrot Cake Oatmeal Cookies

I’m redesigning my room.  Or maybe just designing it for the first time.

It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge.  Well, we have; it’s pretty much a team effort.

Dad is painting the room.  It’s purple-y pink and glorious.  It’s really impossible to love two paint colors more than I love these.

Carrot Cake Oatmeal Cookies

Now it’s time to order the furniture and wait for it to be delivered.  After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware.  And I only visited the store three times and the website oh about fifty.

It feels sooooo good to be doing something, making progress, creating change.  But it is a lot of work.  Like a lot.

Carrot Cake Oatmeal Cookies

Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.

Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered.  It’s slow and tiring.  And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here.  Oh yeah, #CaliforniaDreaming.

But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?

Carrot Cake Oatmeal Cookies

Okay, maybe I got carried away there.  We’re talking about paint and furniture not agents and book deals.  But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.

Oh, and lots of Carrot Cake Oatmeal Cookies.  You don’t even have to feel that bad about eating these cookies.  They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil.  They are soft and moist with a subtle spice and taste even better than they smell.

Really, though, that needs to be the finishing touch for my room.  Carrot Cake Oatmeal Cookie Candles.  Someone needs to get on that ASAP!

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon ground cinnamon
1/3 cup coconut oil, melted and cooled slightly
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 heaping cup shredded carrots
1 cup old fashioned oats
½ cup raisins
½ cup dried tart cherries
½ cup sweetened coconut flakes or chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
  3. Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
  4. Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

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Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!

BREAKFAST

CAKES, PIES, AND SWEETS

COOKIES AND BARS

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

St. Patrick’s Day Recipe Roundup

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Side Dishes

Entrees

Desserts

This month’s recipe round up was brought to you by:

Savory Moments | The Pajama Chef | Ninja Baker | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | Kelly Lynn’s Sweets and Treats

Pin this to your meal planning board for easy access all month long!

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Peanut Butter and Jelly Cheesecake Bars #SundaySupper

Peanut Butter and Jelly Cheesecake Bars

You probably know this about me by now, but I like fancy things.  I have since I can remember.

I have two memories from preschool: being sent home for chicken pox, which I did not have at the time, and wanting a dress similar to one a girl named Allison was wearing.

I wore Mom’s clothes, bought high heels before any other girl my age, wouldn’t leave the house without lipstick at age five, and hated playing and getting dirty at recess.

Peanut Butter and Jelly Cheesecake Bars

An early obsession with home shopping channels led to ordering a gaudy giant cubic zirconia ring when I was about six.  I wore it for years and it was set in real gold.  Now I’ve graduated to other real stones, though my parents probably wish I would have stayed in the home shopping phase.

It’s just in my blood, you know, to wear makeup and hair spray my hair until it doesn’t move and wear dresses and heels and jewelry.  I can’t explain it, it’s there, in m DNA.

Peanut Butter and Jelly Cheesecake Bars

This attraction to fancy things extends into other realms like food.  Definitely food.  Like when I have fish shipped in from Seattle (shout out to my friends at Pike’s Place Fish!) or order truffles whenever a restaurant happens to have them (okay this has only happened once, but I’m ready for a sequel).

And these Peanut Butter and Jelly Cheesecake Bars.  I know you’re like nothing is fancy about a PBJ anything, but you are oh so wrong.

First combining anything with cheesecake automatically takes it up a notch, but the real fancifying ingredients are the red currant jelly and peanut brittle.

Peanut Butter and Jelly Cheesecake Bars

Sure, you could use plain old grape jelly to top off this decadent treat (just make sure you use jelly whatever flavor you choose), but when I saw red currant in the store I knew I had to buy it.  The bright, slightly tangy flavor is perfect and something different without being weird.

I know you are thinking the peanut brittle is just a garnish, but it’s not.  At all.  It adds crunch and a buttery peanutty flavor that brings the whole thing together.

Get fancy and make these bars!

Peanut Butter and Jelly Cheesecake Bars

Peanut Butter and Jelly Cheesecake Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Yield: 24 bars

Ingredients

Crust
4 cups graham cracker crumbs
1 ½ sticks unsalted butter, melted
½ cup granulated sugar
½ teaspoon kosher salt
Filling and topping
32 ounces cream cheese
1 cup creamy peanut butter
1 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
1 ½ cups red currant jelly
½ cup peanut brittle, coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan.
  2. Make the crust. In a medium bowl, stir together graham cracker crumbs, melted butter, sugar, and salt until combined and the crust holds together when pressed. Pour into the prepared pan and press firmly into the bottom and ¾ the way up the sides of the pan. Bake for about 12 minutes until light golden brown. Cool while you make the filling.
  3. Reduce oven to 325 degrees F.
  4. Make the filling. In a large bowl cream the cream cheese and peanut butter using a hand or stand mixer until light and fluffy. Add in the sugar slowly while the mixer is running. Add in the eggs one at a time until fully incorporated. Beat in the vanilla bean paste and mix until light fluffy and well combined. Pour into the baked crust. Bake for 40-45 minutes until golden brown on top and the filling wiggles in the center. Cool for about 2 hours.
  5. Once the cheesecake has cooled for awhile, heat the jam in a medium microwave safe bowl in 30 second increments, stirring in between, until melted without too many lumps. Pour evenly over the cheesecake and tilt it to cover the surface completely. Refrigerate at least 4 hours and up to overnight until set completely.
  6. Once chilled, cut into bars, sprinkle with peanut brittle, and serve. Bars may be stored in an airtight container in the refrigerator for up to 5 days or frozen individually wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour.

Notes

Filling adapted from Martha Stewart

Additional chilling time is necessary

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Don’t forget to check out the other Sunday Supper dishes.  Thanks to Wendy from Wholistic Woman for hosting!

Finger Foods

Hors d’oeuvres

Seafood

Sweets

Veggies

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Weekly Meal Plan #7 2017

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Lots of fun variety for this week’s plan!

Monday

Tuesday

Wednesday

Thursday

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Sunday

Breakfast

 

Dessert

This week’s meal plan was brought to you by:

The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan #6 2017

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Okay, let’s be honest, I’m skipping right to dessert and making that creme brulee!

Monday

Tuesday

Wednesday

Thursday

Slow Cooker Greek Meatballs 1

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Sunday

Side Dish

Dessert

This week’s meal plan was brought to you by:

Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan #5 2017

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Okay, this week’s meal plan has really outdone itself.  Can’t wait to dig in!

Monday

Tuesday

Wednesday

Thursday

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Sunday

Breakfast

Dessert

This week’s meal plan was brought to you by:

Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie

Pin this to your meal planning board for easy access all week long!

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Parc Detroit

Parc Detroit

Cold weather is just not my thing.  I know this and yet I wanted to go to Parc, one of Detroit’s newest and hottest restaurants, right in the beauty of Campus Martius.  And it was a cold night.  So cold walking into the restaurant and especially back to the car and even sometimes in the restaurant with the air from the windows that encase almost the entire building blowing on me.  I’m cold just thinking about it.  Oh, so cold.  Excuse me while I go turn up the heat.

Okay, I’m back.  Despite the cold weather and the fact that if it would have been sixty or seventy my night would have been that much better, Parc is a really fabulous addition to the area’s dining scene with some outstanding food.

Crab Pasta

The location is the draw to Parc.  We met up with some friends the night before they took down the Christmas tree steps outside of the restaurant.  The lights are beautiful, there’s a fire pit with that comforting scent, music plays, people abound.  It’s where you want to be.

Because of this, it would be easy for Parc to make food that was fine but nothing special.  They didn’t take the easy way out, though, with outstanding and unique food including some tableside presentations.

Shaved Vegetable Salad

The appetizers didn’t wow me (though I am intrigued by the charred burrata they flame at the table), but the pastas did, so we ordered the crab pasta to share.  It was a nice size and allowed everyone a decent taste.  It arrived at the table piping hot and the housemade pasta was perfectly coated in a rich sauce.  It is one of the best things I have ever eaten.  Truthfully, it didn’t even need the crab, though the fennel was a nice touch.

Main courses were up next.  I had the shaved vegetable salad which I devoured with the tangy mustard seeds and lemon vinaigrette.  All the vegetables were bright and fresh, though it was definitely a little light on the apple, as well as the quinoa and almonds, which I’m not even sure were present.

Pasta Carbonara

Wild Boar Pasta

Dad and one of our guests went with the pasta carbonara and wild boar Bolognese, respectively.  They liked them, but Dad admitted the crab pasta was the best.

Our other guest had the filet mignon, which she enjoyed, and Mom had one of the specials, a Wagyu strip steak, which was perhaps the best she’s ever had out.  It was so well marbled and presented with flavorful and pretty roasted vegetables.  Meat lovers can rejoice because they have tons of super nice meat specials and at least one is sure to suit your tastes if you are craving steak.

Filet Mignon

The waitress, who with a waiter assisting her, was very nice, but did tell Mom that the side that came the steak was not much so which additional side did she want.  She ordered the Yukon gold wedges, which were awesome with the romesco and an aioli, but they also appeared on the bill.  It wasn’t a huge deal but slightly misleading.

One more nit-picky thing before we move onto dessert, oh dessert.  One of the gentlemen who answers the phone says “how may I service you?” when answering.  I definitely appreciate that he wants to be helpful, but this sounds weird, if not more than a little creepy.  How may I help you will definitely suffice.

Wagyu New York Strip

Now that we got that out of the way, for dessert they have baked Alaska.  I love that they have this old school treat and that they do it right.  It is flamed tableside – so cool!  The base is carrot cake and on top it is layered with carrot sorbet, cream cheese ice cream, and lemon buttermilk ice cream.  All of it is topped with an irresistibly gooey and melty marshmallow meringue.  Plus it is more than enough to share.

Parc is a great fine dining destination in a wonderful environment.  Plus, the food is fab.  Now I’ll just have to go back in the summer when I can remember more than how cold it was.

I’ll be back Friday with my fashion look and more about the atmosphere.

Flaming Carrot Cake Baked Alaska

Weekly Meal Plan #4 2017

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Soups, sliders, and root beer float cookies – this week is looking tasty!

Monday

Tuesday

Wednesday

Thursday

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Sunday

Side Dish

Dessert

This week’s meal plan was brought to you by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

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