Cards for Dad - Card Drive

Family is the most important thing in this life to me. They are the center of my world and the joy in my life. I'd like to dedicate this post to a family that has inspired me over the last couple years--a family that could use our help. The Hill family is from Orem and their father, Rich, is currently battling cancer. I don't know them personally, though I have taken photography classes from Nicole and I adore her sister Natalie's wit and courage. My local community and faith has benefited from the efforts of these sisters and their parents. 

My friend Lyndsey of The Stationary Place is hosting a card drive for them--just a simple way to send love and happiness their way in time for Thanksgiving. 

If you desire, head over to Lyndsey's blog to learn how you can help the Hill Family.

Cards for Dad - Card Drive

Tuesdays with Dorie - Sugar-topped Molasses Cookies

The day I read the November recipes post I knew I had to make these molasses cookies immediately. And I did!

Thankfully I had all the ingredients in my pantry and kitchen. (Which if you ask me, is a great sign of a go-to cookie recipe!) I adore molasses, for some reason it reminds me of memories where I would watch my mom make various dishes--I can just see her pouring the molasses in her yellow measuring cups. The second memory is that of a elementary school teach who always said to doddling students "{insert name} are you slower than molasses in January?" Good times.

A few things about the specific batch I made:
* I opted for a higher amount of pepper and was so happy!
* I refrigerated these overnight and they were very easy to roll into balls
* Used regular granulated sugar, but I bought raw sugar for the next time I make it!
* My family and coworkers gobbled them up.

Since we are now at the beginning of the Holiday season, Tuesday with Dorie bakers are allowed to post the recipes out of order. The Sugar-Topped Molasses recipe is technically supposed to be posted on October 27, so on that date, make sure to visit Pamela's blog, Cookies with Boys for the recipe.

This week's recipe is Chocolate Caramel Chestnut Cake. Which I will make! I've already purchased all the ingredients. I'm just waiting for the right moment. It's a very involved cake...and I'm still recovering from Adam's bday cake, the Cherry-Fudge Brownie Torte and Halloween! :) I'm hoping to post it next Tuesday!

Anyway, be sure to check out the Tuesdays with Dorie blogroll to see which recipes my fellow bakers tried! Here are the options: Chocolate Caramel Chestnut Cake, Cran-Apple Crisps, Sugar-Topped Molasses Cookies and All-in-One Holiday Bundt Cake! It's going to be a fabulous month!

Tuesdays with Dorie - Sugar-topped Molasses Cookies

Like sand through the hourglass...

nope...
this isn't a reference to days of our lives.

but
i will tell you
that i was obsessed with that show for one summer
before or after seventh grade.

anyway...
i bought an hourglass from target today.

it resembles the large size, but has white sand.

I love it.
it's sitting on my desk!

and yes...
it really goes for an hour!

Like sand through the hourglass...

BYU Light Ranch Dressing

I make special trips to the creamery just for this ranch dressing!



I can't begin to tell you what a huge fan of BYU Creamery Ranch dressing I am!
Since my student days, I've discovered the light version.
It tastes just as good!

I love it on salads, especially with a pinch of red pepper flakes!

Any other fans?

BYU Light Ranch Dressing

Meringue Bones by Martha Stewart

Sweet Bones aka Meringue Bones by Martha Stewart Living

I've had my eyes on this idea since last year.
I just hope I really make them this year.
Would they be so cute, fun and spooky for a Halloween party?

Meringue Bones by Martha Stewart

Have a killer weekend

have a killer weekend.

i hope yours is as awesome as this t-shirt i own.

and

 almost as awesome as their concert i attended in the slc a few weeks back.

peace.

Have a killer weekend

A Happy Birthday Cake

Happy Birthday to my amazing husband!

I made this Thibodeaux Chocolate Doberge Cake for him.
Got the recipe for this great cookbook by Nanci Mcdermott called Southern Cakes!

It was absolutely delightful.
I'd share the recipe but my hands would hurt after typing it ;)
I will say this about it
*took 6+ hours
*i sifted the dry ingredients 3 times
* the filling was a very cool and had a pudding-like chocolaty goodness to it
* the frosting was interesting, more like a glaze
* it was delicious
*perfect with ice cream
* it was made with love

A Happy Birthday Cake

Shirley J Wednesday - Savory Corn and Pepper Muffins {adapted}

You know I'm all about baking from scratch. But I'm also about convenience and moderation, meaning I can't always bake from scratch nor do I always have the time.

My Shirley J Wednesday recipe today is a good example of this...

One of my most favorite recipes from Dorie Greenspan's cookbook, "Baking from My Home to Yours" is the savory corn and pepper muffins! Well, the other week I helped out with a dinner and was asked last minute to make some corn muffins. So what did I do? I whipped out my Shirley J Corn Bread and Muffin Mix. I then proceeded to add the same spices and ingredients to my Shirley J mix that made Dorie's muffins so special.

These make a great side to chili or just as a snack!

I'd love for you to try them! Here's the recipes:

Savory Corn and Pepper Muffins 

by Dorie Greenspan, adapted to make a batch with Shirley J Corn Bread and Muffin Mix

Makes 12 standard-sized muffins

3 cups Shirley J Corn Bread & Muffin Mix

1 1/2 cups cold water

1 1/2 teaspoon chili powder, or more to taste

1/4 teaspoon freshly ground black pepper
1/4 cup corn kernels (add up to 3 tablespoons more if you’d like)–fresh, frozen or canned (in which case they should be drained and patted dry)
1 small jalapeño pepper, seeded, deveined and finely diced
1/4 red bell pepper, seeded, deveined and finely diced
2 tablespoons finely chopped fresh cilantro

Getting Ready: Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin or fit the molds with paper muffin cups. 

Combine Shirley J Corn Bread & Muffin Mix, chili powder, black pepper and mix with a fork or beat on low speed in an electric mixer until spices are combined throughout the mix. Add water and remaining ingredients. Stir by hand for one minute or in an electric mixer for 30 seconds on low speed, making sure with water in a large mixing bowl. Then mix for an additional 90 seconds. Pour the batter  into each muffin cup and bake at 375 degrees for 12-14 minutes. When a toothpick inserted into the muffin comes out clean, it's done.

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, chili powder, salt, baking soda and black pepper. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter and egg yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–the batter will be lumpy, and that’s just way it should be. Stir in the corn kernels, jalapeño, red pepper and cilantro. Divide the batter evenly among the muffin cups.

Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

For those of you who use this Shirley J Corn Bread & Muffin Mix, how do you like to use it? For those of you who haven't any ideas of new ways I can use it? I recently saw a recipe that made cranberry upside down corn bread loaf. I'm thinking about experimenting with that concept! :)

Shirley J Wednesday - Savory Corn and Pepper Muffins {adapted}

Tuesdays with Dorie - Sweet Potato Biscuits

I'm a sweet potato-lover through and through.

So when I made these Sweet Potato Biscuits back in May I was a little disappointed that they were flat!

Don't get me wrong. The flavor was fabulous and I knew the recipe was a keeper but man, I was so sad i had failed at an attempt to have tall, fluffy biscuits.

Fast forward five months when the group actually bakes them...and most everyone seemed to have this problem. Phew. But still, I want to fix the problem. (Though at the moment I am a bit lazy to try the recipe...maybe for Thanksgiving?)

For mine, I used canned sweet potatoes, though I 'd be willing to cook my own next time. I also used my beautiful biscuit cutters from Williams-Sonoma that my mom bought me last year for Christmas.



You can find the recipe at Prudence Pennywise. Be sure to check out the other Tuesday with Dorie baker's blogs here!

Next week: Cherry-Fudge Brownie Torte (it sounds amazing!)

Tuesdays with Dorie - Sweet Potato Biscuits

Saturday Sampler #6 - Union Square

Okay, so I waited so long to post these that they may be out of order. I think I did this one in December and the Dresden Plate block was done in January or February. So as long as it doesn't bother you...it doesn't bother me. Or does it? ;)

Anyway, I really like this block. I love the brown center square and the paisley triangles. Oh how I love paisley.

This block wasn't too bad. Though the smaller triangles on the outside were a bit tricky so I had to be careful. There was quite a lot of info behind this block. But I don't feel like typing it...but you should know it dates back to 1895.

You liking these blocks?

I just love my local quilt shop, American Quilting! This class was a highlight of my year.

Saturday Sampler #6 - Union Square

Wool Applique Ornaments - Fall & Halloween

I'm really trying hard to finish up these applique ornaments for fall and Halloween.
I've got 6/12 done.

I swear. These projects...I can never keep up with them.
The goal is to get them done by next week so I can enjoy them before I have to take the spooky ones down. :)

You can find these adorable ornaments (and others for each holiday) at American Quilting in Orem, Utah. You can also purchase them online at Under the Garden Moon.

I think they are so fun to make and great homemade decorations.

Happy Friday.

Wool Applique Ornaments - Fall & Halloween

Saturday Sampler #5 - Dresden Plate

Like a lot of other things that are not cupcakes, I have neglected my Saturday Sampler Quilt post. If you remember, I was part of a monthly quilting class at American Quilting in Orem. Each month we were taught how to make a quilt block. We didn't know what the finished quilt would look like, we only knew what the theme was. In my case, for the 2008 quilt: Americana. The class ended in August 09. So I need to catch up on my posts. 

This block, my first-ever applique, is called the Dresden Plate. Amy didn't have a whole lot of information on it. But I guess she did find out it is also called the Friendship Ring, It was published in "The Romance of the Patchwork Quilt in America" by Caxton Printers in Caldwell, Idaho in 1935. 

I loved this block and was very proud. It took me a lot longer than my mom to do the applique work, but that's okay--she has years and years of experience and I got to watch a movie while doing it!

Saturday Sampler #5 - Dresden Plate

Shirley J Wednesday - Chicken Cranberry Braid

It's been a LONG time since I've done a Shirley J Wednesday. I owe it to you, myself and to Shirley J! Shirley J has plans to really become active in social media, including YouTube. We've done a few webisodes and I wanted to share one of my favorite recipes with you today in video form!

It's the Chicken Cranberry Braid! It uses Shirley J White Bread Mix (or any of our bread mixes for that matter!) I have had it several times and think it is delicious and beautiful! Watch how to make it below!

Even if you're not interested in these products you'll see a step-by-step guide on how to make a bread braid. (Something I've always wanted to learn to do!)

Click here for the recipe!

Connect with Shirley J!

Blog

Twitter: @Shirley_J

Facebook: http://www.facebook.com/pages/Shirley-J/88437331152

Flickr: http://www.flickr.com/photos/shirley_j

YouTube: http://www.youtube.com/ShirleyJvids

Shirley J Wednesday - Chicken Cranberry Braid

Devil's Food Cupcakes

I am so happy to be making it through more recipes from my Shelly Kaldunski Cupcake book.

This next recipe was pretty dang good. It's the devil's food cake. I made it for a family get-together. I didn't make the rich chocolate glaze the recipe suggested, rather I made a simple vanilla bean glaze.

They turned out great! And don't you love the cute cheetah cupcake liners? I bought them at the Sweet Tooth Fairy in Provo.



Devil's Food Cupcakes
from Cupcakes by Shelly Kaldunski

Ingredients:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar (I just love C&H)
4 tbsp unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
1/2 cup lukewarm water
1/4 cup buttermilk

Makes 12 cupcakes

Directions:

Position a rack in the middle of the oven and preheat to 350*F. Line a standard 12-cup muffin pan with paper or foil liners.

Sift together flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Spoon the chocolate glaze (vanilla glaze, in my case) over the cupcakes.

I really thought this was such a great recipe. I am always looking for ways to finish up my buttermilk. I also love that there is only 1 cup flour and only 1 egg and 4 TB butter! So nice. The cake was delicate, subtle and chocolatey.

Speaking of Devil's Food Cake...I want to try this recipe so badly!
Mile-High Devil's Food Cake with Brown Sugar Buttercream on Phemomenon

Devil's Food Cupcakes

Tuesdays with Dorie - Allspice Muffins

Every once in a while I luck out and have already made my "assigned" Tuesdays with Dorie recipe. This week was one of those weeks. The recipe chosen by Grandma's Kitchen Table was Allspice Muffins.

One Sunday back in March I had a hankering to make some crumb-topped muffins and looked to Dorie! I was a bit nervous by the title, considering the fact that allspice is a pretty potent little thing!

No fear though. The muffins were very good.

Be sure to check out the recipe on Grandma's Kitchen Table. (The muffins are perfect for week day snacks of weekend brunch!) And check out all the TWD baker's results, here.



Next week: Sweet Potato Biscuits (I've made them already, but can't locate the pictures...so i just may have to make them again!)

Tuesdays with Dorie - Allspice Muffins

Zucchini and Feta Muffins

Last Christmas my sweet little sis got me this cupcake calendar. It's been a great sort of cupcake inspiration and just plain fun. I haven't made as many recipes from it as I've wanted to but I do have a cool one to share with you today.

July 15 featured this Zucchini & Feta Muffins recipe. (the calendar features pound cakes, muffins, petit fours among cupcakes...)

I knew that this recipe would be perfect for using all that zucchini we have from the garden. I'm always looking for ways to use zucchini other than zucchini bread. And I got to use the shred function/attachment on my food processor!

Here's the recipe:

Zucchini and Fetta Muffins
from The Cupcake Calendar by Sellers Publishing, Inc.

Ingredients:

2 cups all-purpose flour

1 tbsp. baking powder

Pinch of salt

2 eggs

1/2 cup virgin olive oil

1 1/2 cups (about 2 or 3 medium) shredded zucchini

1 cup crumbled feta cheese

1 1/2 tbsp. grated lemon zest

Directions:

Preheat the oven to 350 degrees F. Grease a 6-cup muffin pan. (mine made 11 muffins)

Sift dry ingredients together in a medium bowl. In a large bowl, beat the eggs and oil with an electric mixer until smooth.

Stir in the zucchini, feta cheese and lemon zest. Add the dry ingredients, and stir until the mixture is just combined.

Spoon the mixture into the prepared pan. Bake for 30 minutes. Remove pan from the oven and cool for 5 minutes. Remove the muffins and cool on a rack.

Store refrigerated in an airtight container for up to 2 days, or freeze for up to 3 months.

Becky's notes: I liked these but thought they needed more excitement. Next time I make them I will add sun-dried tomatoes and basil! :)

Zucchini and Feta Muffins

Happy Anniversary, Mom & Dad!

i don't post a lot of personal pix on this blog.

but i couldn't resist.

you know how i love wedding stuff.

and

my parents are way too cute.

here they at one of their wedding receptions.

i love my mom's hair, my dad's priceless newlywed look

 and all the yellow and blue accents i could every ask for

glad i could be part of a your 39 years together.

Happy Anniversary, Mom & Dad!

Pumpkin Cupcake by Cupcake Chic

i love fall.

i love cupcakes.

photo: cupcake chic's pumpkin cupcake

read my latest cupcake review 

of 

cupcake chic's fall flavors!

(hint: the caramel apple is delicious!)

Pumpkin Cupcake by Cupcake Chic

Yes To Carrots

back in august i attended my favorite to-date social media event.

i was invited by april of sweet life in the valley to her summer social retreat for women bloggers.

i feel horrible that i haven't told you all about the amazing time i had, the great women i met and the overall great feeling i came away with.

gosh, i was so relaxed. met new friends. and felt connected and inspired.

anyway, point of this post:

photo via fotohok

we got a ton of SWAG and one of my favorites is this YES TO CARROTS lip gloss!

I have been carrying it in my purse ever since.

I love the way it feels on my lips.

it's like my lips absorb the goodness aka moisture (not the gunk like over lip glosses)

i know it's cause the product is natural

(The all-natural formulas are made with 95% organic ingredients)

i love the color

(my fave is red hot and playful nude)

and

you should try them too.

you can get them at target and these other places!

(ps their lip tints are just as great!)

Yes To Carrots

Tuesdays with Dorie - Split Level Pudding

I absolutely adored this pudding.

I found it a joy to make. I have to admit, I was totally intimidated, especially considering my last attempt at making homemade pudding. But...it was a success! It makes me want to keep heavy cream on hand more often just so I know I can make this delightful dessert.

The overall experience in making it makes me grin ear to ear. Everything from the way you add the ingredients in and pulse them in my beloved food processor... to the white beyond white frothiness it becomes and then in a blink of an eye the concoction turns thick and the color of the inside of a cadbury creme egg.

I made sure I had the chance to try the pudding warm and cold. Both were delicious, but I'd have to say I preferred the chilled version. The ganache...oh the ganache... it made this pudding. I found myself looking forward to each new scoop just so I could figure out how much creamy, rich and chocolaty goodness I wanted in each spoonful.

Be sure to check out the Tuesdays with Dorie blogroll to see the other baker's split level puddin'. Check out Garrett's blog, The Flavor of Vanilla for the recipe!

Tuesdays with Dorie - Split Level Pudding

Gourmac Cupcake Stacker

Look what I'm going to be playing with for the next couple days!

It's the Gourmac Cupcake Stacker!

Crazy right. Seriously, what will people come up next for us cupcake lovers?

I've got 5 sets of 3, so 15 stackers total. 

Help me think of things to make?

I think these are pretty cool and would be a big hit with the kiddos.

You can create your own cupcake tower in no time! They seem to be such a unique way to serve and stack cupcakes. You can make any design you can imagine and also use them for serving candy. They come in pink, aqua, blue, green or clear. All are dishwasher safe!

Send me your ideas via comment. I'm thinking I'll start with towers and rings then move into other shapes and letters! 

price: set of 3 for $2.35

15 sets of 3, item #3648 is $35.25

Gourmac Cupcake Stacker

Want to learn how cupcakes are made?

Then you should check out this book I got a few weeks ago! It's absolutely adorable and a great book that allows parents/adults to teach and bond with kids.

Chef Joey will show you how to create delicious chocolate cupcakes in a sweet and interactive baking adventure that will bring children and parents together. A great start for beginning bakers, Chef Joey's Cupcake Creation brings fun and innovation to the children's ktichen.

Read more on my Utah Loves Cupcakes blog.

Want to learn how cupcakes are made?

Mini Football Cupcakes

I've got another cute little treat to add to my tailgate line up! This time in mini form.

I got the idea from simply googling football cupcakes. Then I looked to my Cupcakes cookbook by Shelly Kaldunski for a new recipe. I'm not a huge chocolate mint fan but I'm always looking for ways to force myself out of the norm.

The other perk to this idea was that these were mini-sized cupcakes. I found the mini size to be just the right serving for a tailgate. Don't get me wrong I think cupcakes are perfect treat for any occasion, but when it is hot and you are outside for a long period of time...i think smaller cupcakes are a better option.

Anyway, these turned out great. I decorated them like footballs with my go-to vanilla and chocolate buttercream frosting recipe by Magnolia Bakery. Here's the recipe for all:

Mini Chocolate-Mint Cupcakes
by Shelly Kaldunski from Cupcakes

Ingredients:
4 oz. bittersweet chocolate, chopped (I use Guittard bittersweet)
4 TB unsalted butter, cut into 4 pieces
3/4 cup sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
1/4 cup plus 2 TB all-purpose flour
Chocolate-Mint Buttercream (I used my own plain chocolate buttercream)

Makes 24 mini cupcakes

Directions:
Position a rack in the middle of the oven and preheat to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. Place the chocoalte and butter in a heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth. Remove the bowl from the saucepan; let the mixture cool to room temperature.

Using a wooden spoon, stir the sugar into the melted chocolate mixture. Whisk in the eggs, one at a time, whisking until combined after each addition. Whisk in the vanilla and peppermint extracts and then the salt. Gently fold in the flour; do not over mix.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the tops are crackly and a toothpick inserted int he center of a cupcake comes out with only a few moist crumbs attached, 18-20 minutes (mine were done at 14 minutes!). Let the cupcakes cool completely in the pan on a wire rack, about 45 minutes. Remove the cupcakes from the pan.

Frost the cupcakes with buttercream and serve.

Magnolia Chocolate Buttercream (I halved it for this recipe)

Chocolate Buttercream Icing
Magnolia Bakery

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes

INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar

DIRECTIONS

To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.

In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.

Here's what I used to help make, decorate and transport this tailgate treat:
* Wilton 24-count mini cupcake pan for myself for my birthday and used it for this project. I swear, Wilton cupcake/muffin pans have proved to work the best for me.
* Wilton decorating dips to make the football design on top. I think they were the star and the dot. Not sure what numbers.
* Wilton 3-in-1 Cake Caddy - it helped and I LOVE this caddy, but to be honest, i had a few roll over in the car.

Mini Football Cupcakes

Tuesdays with Dorie - Cottage Cheese Pufflets

Let me start out by saying I love cottage cheese.

I think it is one of the most perfect foods and I like to eat it with sweet and savory dishes.

Naturally, I was curious and excited to try the Cottage Cheese Pufflet recipe. Especially since it didn't have a picture.



I'll admit, I was a bit intimidated by the recipe because so many people had issues with the dough being so soft while rolling it out. To be honest, I didn't have any problems. I just let it chill for about 4 1/2 hours and it was great.

However, looking at everyone's results, I'm wondering if I failed to roll it thin enough. Either way mine turned out spectacular. I loved the taste and I loved the filling! I used some homemade peach-raspberry jam made with agave nectar, and store-bought apricot and blackberry jams.

Thanks Jacque for choosing this very cool recipe. I can't wait to bake the second half of my batch later this week! (It's in the freezer) Be sure to check out Jacque's blog, Daisy Lane Cakes for the recipe. And don't forget to check the Tuesdays with Dorie blogroll to see my fellow baker's pufflets.

I have to say--I'm very stoked for our the next five week's of baking. I get to make so many great desserts including: Chocolate-Crunched Caramel Tart, Split Level Pudding, Allspice Crumb Muffins, Sweet Potato Biscuits and a Cherry-Fudge Brownie Torte!

Tuesdays with Dorie - Cottage Cheese Pufflets

Giada's Lemon-Basil Potatoes

I saw this potato side dish recipe on Everyday Italian the other day and thought it looked good. The recipe calls for baby new potatoes but I didn't have any on hand so I just used red potatoes.

I thought it was a nice change from the usual creamy, fat-infested potato salad. It is light, fresh and nutty. I hope you'll give it a try.


Lemon-Basil Potatoes
by Giada De Laurentiis

Ingredients

* 16 baby new potatoes, halved ( I used 5 medium red potatoes)
* 2 cups low-sodium chicken stock ( I had to use like 8 cups)
* 1/2 cup fresh lemon juice, plus 2 teaspoons
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon kosher salt, plus extra for seasoning
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
* 1 teaspoon lemon zest
* 1/4 cup chopped fresh basil leaves

Directions

Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes ( I cut mine in 8ths) and place in a serving bowl. Drizzle with the remaining olive oil. (I just didn't have any left over so I drizzles a bunch all over the potatoes) Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

Giada's Lemon-Basil Potatoes