By Caroline King

Today’s Sweet: Homemade Marshmallows
Recipe From: Alton Brown via Food Network

Turns out, around here, we like marshmallows. The team has tried and shared before, but I’ve been wanting to put some recipes to the test for a while now. I’ve been holding off because I thought it would be hard and intensive. As it turns out, it’s easy—just incredibly messy. And I’m a messy cook to begin with. Let’s just say that my kitchen might be covered in a thin layer of cornstarch and powdered sugar.

Since this is the season for cozying up with a blanket (Snuggie, anyone?) and a hot beverage, homemade marshmallows made the perfect kitchen experiment. They make darling gifts, and you can take it up a notch by adding some to a jarred hot chocolate mix.

I searched high and low for the right recipe, and by George, I think we’ve found it. Alton Brown’s does it just right. It’s simple and he explained everything so well. Just don’t forget a candy thermometer or a clean-up crew.

Ingredients:

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners sugar
1/4 cup cornstarch
non-stick spray

Directions:

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover, and cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

Once the mixture reaches this temperature, immediately remove from the heat. Turn the mixer on low speed and while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the mixer speed to high. Continue to whip until the mixture becomes very think and is lukewarm, approximately 12 to 15 minutes. Add vanilla during the last minute of whipping. While the mixture is whipping, prepare the pans as follows:

For regular marshmallows:

Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use. When ready, pour the mixture into the prepared pan, using a lightly-oiled spatula for spreading evenly. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in airtight container for up to three weeks.

For miniature marshmallows:

Combine the confectioners sugar and cornstarch in a small bowl. Line 4 half-sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners sugar mixture. Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight. Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with confectioners sugar. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

And while we’re at it, here’s a recipe for a hot chocolate mix:

2 cups powdered sugar
1/2 cup cocoa (Dutch-process preferred)
1/2 cup mini semisweet chocolate chips
2 1/2 cups powdered milk
1/8 teaspoon salt
2 teaspoons cornstarch

You can also add crushed candy canes, or for spice, throw in a pinch of cayenne pepper. My personal favorite is a sprinkling of nutmeg and cinnamon.

By Caroline King

One of the reasons I love Thanksgiving so much is all pie. You name it: pecan, apple, rhubarb, chocolate banana cream, and of course, pumpkin. Pumpkin is practically obligatory, but oh-so delicious. It’s such a simple pie, but when made right, it’s really tough to beat.

This pumpkin pie recipe from my very own mom has the best flavor and texture of any I’ve tried. Then I saw a link for a dulce de leche pumpkin pie on recipegirl.com via foodgawker, and it looked pretty amazing. So, to marry two great recipes, I added the dulce de leche that this recipe calls for to my mom’s. It’s a fantastic twist on an old classic.

Ingredients:

1 unbaked pie crust
3/4 can of dulce de leche (I microwaved for about 20 seconds to soften)
1 1/4 cup pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1 tablespoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
1/2 teaspoon vanilla

Directions:

Preheat oven to 400 degrees and move the rack to the second-to-bottom position. Scoop softened dulce de leche in unbaked pie shell and set aside. Combine pumpkin, sugar, salt, spices and flour in a mixing bowl. Add egs; mix well. Add evaporated milk, water and vanilla. Mix well. Pour mixture into shell, on top of dulce de leche. Bake for 45 – 50 minutes until center jiggles only slightly.

By Caroline King

Today’s Sweet: Coconut Banana Bread with Lime Glaze
Recipe Adjusted From: Cooking Light

If you ask me, three of the very best flavors out there are banana, coconut and lime. If you think about it, if you add any one of those flavors to just about anything, it automatically improves the dish. So, combine all three? Yes, please. This is an adjusted “Cooking Light” recipe from a few years back. I added more banana and coconut, plus a little almond extract. It’s not fattening and it’s moist as can be. If there is a summer version of banana bread, this is it.

Ingredients:

2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softenend
2 eggs
4 bananas
1/4 cup plain yogurt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup flaked sweetened coconut, plus 1/3 cup to sprinkle on top
1/2 cup powdered sugar
1 1/2 tablespoon lime juice

Preparation:

Preheat oven to 350 degrees. In a small bowl, combine flour, baking soda and salt and stir with whisk. Beat sugar and butter in a large bowl at medium speed until well blended. Add eggs one at a time, beating well after each addition. Add banana, yogurt, vanilla and almond extract and beat until blended. Add flour mixture, beat at a low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a gresed loaf pan. Sprinkle with 1/3 cup coconut. Bake at 350 degrees for one hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan.

Combine powdered sugar and juice, stirring with whisk and drizzle over warm bread.

By Ali Anderson Smith

The sun is said to show it’s pretty little face quite a bit this week. Fingers crossed, you’ll be throwing another shrimp on the barby in no time. But we suggest you try chicken. With some lime juice and a dash of Tobasco. This light and fresh recipe offers your barbecue a perfect introduction to summer weather—not to mention some pizazz for those winter-laden tastebuds.

Ingredients:

3 tablespoons soy sauce
1/2 teaspoon grated lime peel
1 to 1 1/2 tablespoons lime juice
1/2 teaspoon Tobasco sauce
4 boneless, skinless chicken breasts
1/4 cup vegetable oil (or less)
4 cups shredded lettuce

Preparation:

Combine soy sauce, lime peel, lime juice and Tobasco sauce in jar. Pour 2 tablespoons over chicken in a sealed plastic bag and marinate in fridge for 45 minutes. Turn bag occasionally. Add oil to remainder of lime mixture. Grill chicken for 7 to 10 minutes on each side. Line plates or serving tray with lettuce. Slice cooked chicken and arrange on lettuce. Shake dressing and drizzle over chicken and lettuce. Makes 4 servings.

By Caroline King

Today’s Sweet: Buttermilk Coffee Cake with Apples

You know you’re spoiled when you see a coffee cake and think, “Oh, that again?” Growing up, we had such a plethora of breakfast favorites and so many varied recipes that I was always happy when something new showed up on the table on a Saturday morning. But this buttermilk coffee cake graced our family’s table time and time again, and I never got sick of it.

I’ve carried on the family tradition by making this for brunches I’ve hosted—-first, because it’s melt-in-your-mouth fantastic, and two, it’s so simple. This coffee cake is a “money shot” in the proverbial recipe basket. I was making this the other day and realized I had apples that needed using. So I added three of them to the standard recipe to tasty results. I’ve tried it with rhubarb and spread it into two pans for loaf bread as well.

And who knows? Maybe before long, you will be spoiling some of your friends or family with this classic coffee cake on a semi-regular basis. If you decide to make any creative twists, let us know about it.

Ingredients:

2 1/4 cups flour
1 cup brown sugar
3/4 cup granulated sugar
1/4 cup canola oil
1/2 teaspoon and 1 1/4 teaspoon cinnamon (divided)
1 cup buttermilk
1 egg, lightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
3 apples, peeled, cored and diced

Preparation:

Preheat oven to 350 degrees. Grease 9 x 13-inch baking pan. Blend flour, sugars, oil and 1/2 teaspoon cinnamon in a large bowl. Transfer 3/4 cup of the mixture to a medium bowl. Stir in 1 1/4 teaspoon cinnamon. Combine buttermilk, egg, baking soda and baking powder in a small bowl. Blend into flour mixture until thoroughly incorporated. Add apples and mix until apples are spread evenly throughout batter. Spoon batter into pan, spreading evenly. Sprinkle mixture over the top, then press it into the batter with the back of a spoon. Bake for 30 minutes.

By Caroline King

Today’s Sweet: Blueberry Lemon Muffins with Brown Sugar Topping

Like any happy accident, many of my favorite recipes start with mistakes: times when I miss an ingredient or don’t pay enough attention to what I’m doing—when I’m flying by the seat of my pants. When I purposefully experiment, I like to start with a recipe I know will work, and make it new from there. This happens a lot with one of my baking Bibles, Baking Illustrated. What makes this book especially great is that every possible senario is tested for an outcome. I get to read their tips and then add whichever flavors, ideas or recipe twists I want. That’s how these tasty muffins came to be, best enjoyed on a weekend morning.

Ingredients:

2 cups flour
1 T. baking powder
1/2 t. salt
1 egg
1 cup sugar
4 T. melter butter
2-3 t. lemon extract
1/2 cup buttermilk
1 1/2 cup frozen or fresh blueberries (Costco has super on-point blueberries, frozen or fresh)
brown sugar for topping

Preparation:

Preheat oven to 350 degrees. Whisk flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a second medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick and homogeneous, about 30 seconds; add the melted butter in two or three additions, whisking to combine after each addition. Then gradually add lemon extract, followed by buttermilk. Whisk just to combine.

Add berries to the dry ingredients and gently toss, just to combine. Add buttermilk mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. (Small spots of flour may remain and the batter will be thick. Do not overmix.)

Use a greased cookie scoop or spoon to scoop the batter into muffin tins. To top muffins with brown sugar, use about 1/2 of a small spoonful per muffin and spread sugar over the top of each one. Bake about 25 minutes until lightly golden. Makes about 12.

Meet Caroline King. She’s new around here, and we think you’re going to like her … as well as her treats. A baker of the truest kind (she’d carry her Kitchen Aid with her at all times, if she could), she’ll be reviewing recipes, filling us in on her latest culinary adventures and sharing her tips, ideas and expertise—and making your sweetheart’s red velvet the best they’ve had.

Today’s sweet: Red Raspberry Velvet Cake
Recipe from: Cooking Light

As a child, I remember my mom making a red velvet just once. (We are more of a pie family, so not a lot of cake-eating happened at our house.) I was totally mesmerized by its beauty—dark, red cake with glorious fluffy white frosting all over it. I had never made it or even enjoyed a bite of it myself until I ran into this recipe on Cooking Light a few years ago. Ever since I made it for a holiday party, it’s been on high request. It’s also perfect for Valentine’s Day, birthdays and any other feel-like-eating-cake day. The raspberry jam in the middle makes this one especially unique.

Here’s the recipe from Cooking Light. You’ll see my tips and additions in parentheses below.

Ingredients:

3 cups sifted cake flour (I used regular flour and it came out alright)
2 tablespoon unsweetened cocoa (To me, Scharffen Berger is the best)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoons salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk (I use regular milk with about 1 tablespoon of lemon juice. Let it sit for a bit until  the milk curdles like buttermilk. And that means one less thing to buy at the store!)
1 (1-oz). bottle red food coloring
1 teaspoon vanilla extract

Frosting:

7 oz. “1/3-less-fat cream cheese” (Make sure this is softened)
1 teaspoon vanilla extract
2 3/4 cups powdered sugar (I added a little bit of milk to make it less stiff)

Remaining ingredient:

1/2 cup seedless raspberry jam (I tried jam with seeds; I like the added texture)

Preparation:

Preheat over to 350 degrees. Coat 2 (9-inch) round cake pans with cooking spray and line bottoms of pans with wax paper. (If you coat with a cooking spray that has flour mixed in, you don’t need the wax paper.)

Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next three ingredients. (Sift the cocoa if you have a way to do so; it will mix in much better.) Set aside.

Beat granulated sugar and butter with a mixer and medium speed for four minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.

Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 28 minutes or until a wooden pick inserted in center comes out clean. (Be sure to rotate pans half-way through.) Cool in pans 10 minutes; then remove from pans. Cook cake layers completely on wire racks.

To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer and high speed 3 minutes or until fluffy. Add powdered sugar and beat at low speed just until blended. (Do not overbeat.)

To assemble cake, place once cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store loosely covered in refrigerator.

Yay for hearty, fall-to-winter food. We liked Christy Blake’s challenge to try our hands at a good, old-fashioned shepherd’s pie. When was the last time you made one? Christy especially likes this recipe because her father- and grandfather-in-law were sheepherders, and it makes easy leftovers for kiddos.

Ingredients:

4 large potatoes, peeled and cubed
1 T. butter
1 T. chopped onion
1/4 c. sour cream
1/4 c. shredded cheddar cheese
salt and pepper (to taste)
5 carrots, chopped
1 T. vegetable oil
1 onion, chopped
1 lb. lean ground beef
2 T. flour
1 T. ketchup
1 T. Worcestershire sauce
garlic powder (to taste)
3/4 c. beef broth
frozen peas and/or frozen corn
1/4 c. shredded cheddar cheese

Directions:

1. Bring a large pot of water to a boil. Add potatoes and carrots and cook until tender but still firm, about 15 minutes. Separate out carrots and set aside. Drain and mash potatoes. Mix in butter, chopped onion, sour cream and 1/4 c. shredded cheddar cheese. Then season with salt and pepper and garlic powder to taste.

2. Drain and mash carrots. Preheat oven to 375 degrees.

3. Heat oil in large frying fan. Add onion and cook until clear. Add ground beef and cook until browned well. Pour off fat, then stir in flour and cook 1 minute. Add ketchup, Worcestershire sauce, garlic powder to taste and beef broth. Bring to a boil, reduce heat and simmer 5 minutes.

4. Spread ground beef evenly on the bottom of a 2 quart casserole dish. Then spread peas and/or corn evenly over meat if desired. Next add a layer of mashed carrots, and top with the mashed potato mixture and sprinkle with remaining cheddar cheese.

5. Bake in preheated oven for 20 minutes or until golden brown.

YHO tips: Consider boiling potatoes and carrots separately as separation of the two vegetables can be difficult once softened. And peas shouldn’t be left out! Plus, if you’re having company, use a prettier dish than we did.

Here’s a dessert that sounds and tastes fancy. Your dinner guests will think you slaved long and hard, but really, you can whip up your Sabayon now, and dazzle them later. That’s because you can make everything in advance—have your berries washed and your ice cream scooped into tall, frosted glasses for a quick-and-easy-but-elaborate-sounding final course. Hint: this one’s a favorite at Salt Lake’s Market Street Grill and Market Street Broiler.

Download the YHO recipe card here.

You’ll need:

• 5 egg yolks
• 3/4 c. powdered sugar
• 1 c. white wine
• 1 c. Triple Sec

Instructions:

Combine egg yolks and powdered sugar in double broiler over medium to medium-high heat and stir constantly with wire whisk until fluffy. After 2-3 minutes, add remaining ingredients. Cook for 15-20 minutes, stirring about every 30 seconds (stirring too frequently won’t allow the mixture to heat and thicken), or until it thickens and coats the back of a spoon. Do not allow mixture to come to a boil. Chill, then pour over vanilla ice cream and fresh berries.

Tip: If you get lumps in your mixture, pour through a fine sieve before serving.

But what’s that you say? You’re a little wary of alcohol? Well, we thought of you too. Here’s an option two, Shirley Temple-style: it’s called Lemon Sabayon.

You’ll need:

• 1/4 c. water
• 1/2 t. grated lemon zest
• 3 T. juice from one large lemon
• 3 large egg yolks
• 1/3 c. sugar
• pinch table salt

Instructions:

Combine water, lemon zest, lemon juice and salt in a small bowl and set aside.

Whisk egg yolks and sugar in a medium bowl until frothy, about one minute. Set the bowl over a pan of simmering water. Continue whisking until the mixture begins to thicken, about 1 minute. Gradually whisk in the lemon mixture and continue cooking, whisking constantly, until the mixture is thick, light yellow and tripled in volume, 5-7 minutes. Remove the bowl from the saucepan, whisk constantly for about 30 seconds, then let cool and serve with vanilla ice cream and fresh berries.

Does anyone else feel like eating soup every single day? Every single meal? Baby, it’s cold outside. As such, here’s one of our favorites. As long as you have all the ingredients, this one’s cinchy. You basically just throw it all together. It’s especially good with a lots of lime. Buy plenty, and serve each bowl with an extra wedge.

You can download the YHO recipe card here.

You’ll need:

• 1 c. diced onion
• 1 garlic clove, chopped
• 1 14 oz. can chicken broth
• 2-4 chicken breasts, cooked, with broth to equal 14 oz.
• 1 4 oz. can diced chilis, undrained
• 2 cans great northern beans, white, drained
• 18 oz. shoepeg corn, undrained (often sold in 11 oz. cans by Green Giant)
• 3 T. lime juice
• 1 t. lemon juice
• 1 t. cumin seed
• 1 t. ground cumin

Instructions:

Saute onion and garlic in a little oil. Add other ingredients and simmer to blend flavors. When served, garnish with grated cheddar cheese, salsa, sour cream, green onion and avocado. Add slightly crushed tortilla chips if desired.

Whether you pack a foursome inside a cellophane bag and tie with string for your neighbors, or sit around the stove and make ‘em with your own family on Christmas Eve, we found that homemade marshmallows are just the thing for spreading holiday sweetness … especially when propped atop a steaming cup of your favorite cocoa.

Jamie Anne, our friend in the kitchen, had the cutest idea: crush red red and white candy-canes and pack on top. Genius! And as usual, four hands are way better than two, and you’ll need a stand mixer, too. Here’s Your Heart Out’s original and tried-and-tested recipe for homemade candy-cane marshmallows:

You can download the Your Heart Out recipe card here.

You’ll need:

• 4 gelatin envelopes
• 1½ c. water
• 1½ tsp. peppermint extract, or less
• ½ tsp. vanilla extract, or less
• 3 c. sugar
• 1¼ c. corn syrup
• candy-canes, crushed to make 1½ c.

1. Coat a 9 x 13-inch pan with cooking spray for extra thick marshmallows. Or coat one 9 x 13- and one 8 x 8-inch pan with cooking spray for medium thickness. Cut parchment paper to fit and line bottoms of pan(s). Then coat parchment paper with spray.

2. Put sugar, corn syrup and ¾ cup water in a saucepan and bring to boil with lid on. Once boiling, remove lid and continue to boil without stirring until candy thermometer registers 240 F. (While you’re waiting, it’s a good time to work on steps 3 and 4.)

3. Place candy-canes inside a plastic bag and the place within another plastic bag and crush. We used the end of a rolling pin.

4. In the bowl of a standing mixer, combine ¾ cup water, peppermint extract and vanilla extract. Then sprinkle gelatin over the liquid. Let sit.

5. With mixer on low, pour sugar/corn syrup mixture into the gelatin mixture. Be really careful as mixture is very hot and pan could be heavy. You might want to employ a splashguard. When all is poured in, raise speed to high. Mix until very fluffy, usually 10 minutes.

6. Pour mixture into lined pan(s) and pat down with offset spatula smothered in cooking spray. Sprinkle 1-2 cups of crushed candy-cane over the top and carefully pat in. Let sit uncovered in a clean space for at least 10 hours.

7. Remove from try and cut with scissors or knife coated in cooking spray. Dip edges and bottoms generously in confectioners sugar to buffer sticking.

Enjoy!

Though the recipe is different, DesignSponge beat us to the punch yesterday and made this informative video to show you how it’s done!

p.s. Candy thermometers are available at stores like Spoons’n'Spice, Williams Sonoma and Sur La Table.

Tradition says that Halloween calls for feel-good cuisine like traditional chili and homemade breadsticks. This season, we’re gonna try mixing it up with a creamy tortilla soup … and tortilla chips. And salsa, too, with a side of avocado.

Here’s a rich-and-creamy favorite recipe with traces of no-nonsense ingredients like half-and-half and butter, as well as fresh ones like salsa and cilantro. And like we said, avocado and a side of limes make good garnishes and tasty toppers.

You can click here to download recipe card.

Here’s a glance at what’s inside.

Ingredients:

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
3 (14 oz.) cans chicken broth
4 c. half-and-half
1 (10.75 oz.) can Cream of Chicken soup
1 c. salsa
1 (15 oz.) can creamed corn
6 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese

Directions:

Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don’t overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.

Alright, cowboys and cowgirls: Here’s cinchy starter that’ll gussy-up any backyard barbecue. If you’re a Western gal and you don’t have the recipe for Cowboy Caviar in your back pocket (or your recipe book), we just rescued you from city-slicker status.

We’ve sampled a few different recipes, made notes, added ingredients, subtracted others, and this is the one we like the best. We hope you like it the best, too. You can download the Your Heart Out recipe card here.

Ingredients:
4 Tbsp red wine vinegar
1 1/2 – 2 tsp hot pepper sauce
4 tsp olive oil
1 clove minced garlic
Fresh ground pepper to taste
1 firm, ripe avocado
1 (15 oz.) can black eyed peas, drained well
1 (11 oz.) can white shoepeg corn (or corn kernels) drained well
2/3 c. sliced green onion
2/3 c. chopped fresh cilantro
1/2 lb. Roma tomatoes, coarsely chopped
Salt to taste
Tortilla chips for dipping

Directions:
1. In large bowl, mix vinegar, hot sauce, garlic, pepper and oil. Peel, pit and cut avocado into 1/2-inch cubes. Add to vinegar mixture and toss.

2. Drain and rinse peas and corn. Add peas, corn, onion, cilantro, and tomatoes and mix gently to coat. Add salt to taste. Refrigerate well-sealed.

3. Serve as an appetizer with tortilla chips, or add 2 cups chopped cabbage to make salad.

Presto!: A fancy shmancy summer treat for you and all your li’l buckaroos.

Here’s a three-in-one recipe you can’t refuse, though you might have never heard of it. Or maybe even imagined it.

This soup is a strawberry-lover’s dream come true. With a recipe that’s as easy-as-pie, Strawberry Soup can be your minute man when you’re tired of pre-dinner salads, when you’re looking for a non-typical summer dessert—it’ll even work as a light lunch option on days when your sweet tooth can’t be satiated. (And that happens more than we care to admit.)

Try it light with reduced- or sans-fat creams, or keep it real for a berry-sweet taste that isn’t to be rivaled. Just remember to chill before serving. That goes for you and the soup.

Below is the cinchy recipe, but you can download the recipe card here.

Ingredients:
1 qt. fresh strawberries (or 16 oz. frozen)
1 C. sour cream
1 C. light cream
1/4 C. sugar
2 Tbsp. rum or 1 Tbsp. rum flavoring

Directions:
Blend all ingredients in processor. Chill before serving. Optional garnishes include sliced strawberries, whole raspberries, whole blueberries and mint leaves.

Voila! We told you it was easy.

‘Tis the season for showers: bridal and baby—love must be in the air. (Or at least it was eight and nine months ago….)

Just in time, Maeve’s favorite shower recipe for oh-so-lovable Herb Tomato Cheese Bread comes to the rescue. Download the Your Heart Out recipe card here. Combine it with the summer salad we recently shared, and you’ve got half your menu already done. Nice.

HERB TOMATO-CHEESE BREAD

2/3 c. milk
2 c. Bisquick mix
3 med. tomatoes, cut into slices
1 med. onion, minced
3 tbsp. butter
3/4 c. sour cream
1/3 c. mayonnaise
1 c. grated Cheddar cheese
1/4 tsp. pepper
1/4 tsp. oregano
Pinch of sage
Pinch of garlic

Preheat oven to 400 degrees.

Mix milk and Bisquick together to make crust. spread on bottom of a 13 x 9 inch pan. Dough will be very thin.

Spread tomatoes on top of crust layer.

Saute onion and butter until tender then mix together with sour cream, mayonnaise, cheese, pepper, oregano, sage and garlic.

Pour sour cream topping over layer of tomatoes and sprinkle top with more grated cheese, paprika and parsley. Bake 20-25 minutes. Let cool 10 minutes.

Download the Your Heart Out recipe card here.

{Now it’s your turn:} As you well know, a lot of time and effort goes into shower-throwing. Some of our favorite details include fresh flower arrangements—even/especially when freshly and casually cut from a spring garden—white linens, and little glass plates (Ali picked up 20 for a dollar apiece in the dollar aisle at her local Target).

Maeve recently attended a baby shower where the itsy bitsy outfits were strung on a clothesline across the room. Cute. We think it’s high time for some shower show-and-tell. Show us some photos of your most recent shower (thrown by, hosted by or attended by you) and we’ll post some of our favorite ideas as inspirations—it could be a photo that best displays your theme, your banner, your dessert, your tablespread. Tell us a little about the idea behind the photos, too.

There just might be a little prize for the detail we’re most fond of (hint, hint). Send entries to hello@yourheartout.com.

Here’s a spring/summer salad recipe that’ll beat the pants off of ice cream—even free ice cream from Ben & Jerry’s. It’s full of berries and sour citruses, and topped with candied nuts and crumbly blue cheese. Are you drooling yet?

This salad has become a summer staple in Ali’s home, where it was re-vamped and fine-tuned to perfectly satiate the summer appetite. The recipe is a little rough, which allows each maker to customize it to his/her liking. We hope it becomes a part of your summer too (or spring, we don’t blame you if you can’t hold off.)

Here are the instructions, but you should download the Your Heart Out recipe card here.

Ingredients:

1 package Spring Mix or Continental MIx, mixed with Romaine lettuce.

Strawberries, halved

Blueberries

Avocado, sliced

Pear, sliced–but not until right before serving

Grapefruit, peeled and sliced like a pinwheel

Oranges, peeled and sliced like a pinwheel

Crumbled blue cheese

Sugared pecans, whole or halved

Dressing:

1 package Good Seasons Italian dressing

1 T. sugar (or just a little less)

1 T. poppy seeds (or just a little less)

3 T. Water

1/4 C. Vinegar

1/2 C. Oil

Directions:

Mix all dressing ingredients before adding the oil. It’s best to first toss the lettuce with dressing, then add the fruit and toss with dressing, and put the cheese in at the very end. Don’t overmix.

Enjoy!

Just because we can’t buy all the beautiful clothing we want at Neiman Marcus doesn’t mean we can’t cook up all the Neiman Marcus cookies we can handle—at least that’s how the story goes.

Neiman Marcus recipe or no, these are pretty much the best chocolate chip cookies of all time. And we weren’t kidding about the “all you can handle” bit. This recipe can yield upwards of 120 cookies, so we recommend halving it. (Don’t worry, you’ll still get 60 out of it.) Despite the ease of the recipe, maybe the best part is that these cookies are the kind that have people (or at least Ali’s husband) yelling “These cookies are awesome!” from the rooftops. Hopefully your guests will do the same.

Ingredients:

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
5 cups old-fashioned oats, ground to flour in food processor or blender.
2 11.5-ounce packages semi-sweet chocolate chips
1 8-ounce milk chocolate Hershey bar, crushed (or 1 11.5-ounce package milk chocolate chips)
2 cups chopped nuts, optional

Directions:

Cream butter and sugars. Add eggs and vanilla and mix well. Mix flour, salt, soda, powder and ground oats, then gently fold in chocolate and nuts.

Roll into balls with a cookie scoop and bake on greased cookie sheet for 8-10 minutes at 375 degrees.

And then enjoy handfuls of the best chocolate-chip cookie ever!

Download recipe card here

This is a sushi roll fit for young and old, fish-lovers and fish-haters, alike. It’s fun to eat and fun to make, and it’s not bad for eye candy, either.

To make Maeve’s candy sushi, you’ll need butter, marshmallows, Rice Krispies, about a half bag of chocolate chips or a bar of your favorite chocolate, and brightly colored licorice ropes—we prefer Starburst licorice, but Twizzlers Rainbow Twists are sometimes easier to find.

Start by making Rice Krispy treats and melting the chocolate. Lay out a piece of wax paper, approximately 18 inches long. Spread a generous layer of melted chocolate over the wax paper (to reach approximately 12 inches by 6 inches). Then set aside.

Spread Rice Krispy treats on a separate sheet of wax paper, pat to make flat and even.

Cut licorice ropes in half length-wise and lay them in rows on top of the Rice Krispy treat layer. Maeve recommends using 3 to 4 different colors to resemble the fun, colorful parts of sushi rolls.

Roll the Rice Krispy layer together length-wise and pack tightly to eliminate any air pockets. Then remove the Rice Krispies from the wax paper and place on the chocolate sheet.

Like rolling sushi, roll the sheet of wax paper around itself with the chocolate ends coming together. Twist the ends of the wax paper and place in the freezer to set.

After 20 minutes, remove from freezer and remove wax paper. Cut into rolls while frozen for the cleanest cuts, and display on your favorite Asian-inspired serving tray.

Enjoi!

When Maeve made these fancy-looking, winter-appropriate cups of cakey goodness for her husband’s December birthday, Ali declared the recipe too good to be left unshared. We love the snowy look and coconut-y taste of these little pretties. Yet another reason to love the Barefoot Contessa, and snatch up more of her cookbooks.

Ina Garten’s Coconut Cupcakes:

3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour (Maeve recommends baking flour for lighter, smoother texture)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 lb. cream cheese at room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 lbs. confectioners sugar, sifted

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with paddle attachment, on low speed, cream together the cream cheese, butter and vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

Enjoy!