Vanilla Frosting

My brother is engaged!  So that’s why I made a cake.  I’m not saying you need a reason, but I made it because he and his wonderful fiancé are visiting today, and they deserve a cake.  Well, the cake is pretty lame but the frosting is rich and tasty.  Just the way you want it!  Hooray for them!

Vanilla Frosting 

Ingredients

1 cup of butter, room temperature

8 ounces of cream cheese, softened

4 cups powdered sugar

3/4 tsp vanilla extract

Pinch of salt

Directions

Beat cream cheese and butter together until smooth, with few chunks.  Add the vanilla and salt.  Slowly add in your powdered sugar until completely fluffy.  Cover your cake!

With love, 

Anne

 

Easy Enchiladas

You know what’s easy?  These enchiladas.  Easier?  Making them a day ahead so that you don’t have to do anything but cook them on the day you want to eat them.  I made these the other day and refrigerated them until the next day.  All of the flavors danced together overnight.  I throw whatever I feel like into the ‘ladas.  Because guess what?  You can have very tasty veggie ‘ladas—no chicken or beef necessary.

The difficult part is taking a good picture of them…They aren’t the most beautiful, but they taste beautiful.  So I captured some romantic pictures.Easy Enchiladas

Makes 8 

Ingredients

8 medium sized tortillas

1 can black beans, drained and rinsed

2 cups pepper jack cheese

1 4oz can of green chiles, diced 

1 jalapeño, diced

1 green bell pepper, chopped

1 10 oz can enchilada sauce

Directions

Preheat oven to 400 degrees.  

In a large bowl, combine 1 and 1/2 cup cheese, beans, chiles, jalapeño, and green pepper.  Place a few spoonfuls of your mixture in each tortilla and roll.  Set each enchilada in the baking dish.  Repeat until you use all of your filling.  Coat all enchiladas with the sauce.  Sprinkle the rest of your cheese on top of the enchiladas. 

Cover with aluminum foil and bake for roughly 20 minutes.  After 10 minutes, I take the foil off and let it crisp and finish melting.  With a ‘lada love, 

Anne

On the Bright Side

{Flowers for days}

{Shadows}

{First haircut in Seattle and I wonder if I’ll ever go anywhere else…Not Pictured: Cheese and cracker plate and fresh grapes}

{Sounders game to celebrate a belated birthday for my friend Amelia.  It was way hotter than expected.  I only look happy, but I was miserably warm.}

{Black bean tamale and grilled veggies from the Ballard Farmers Market}

{Yesterday we heard thunder and saw lightning.  And it poured.  3 things that are not common here.  Perfect napping weather if you aren’t working.}

With love, 

Anne

Prosciutto-less Pasta with Spring Vegetables

Good morning, all.

I imagine for all of you prosciutto lovers, this would sound even better.  That’s why I’m telling you about it because you should make it with the prosciutto (if that’s what you’re into).  I, however, am living life prosciutto-less.  

Pasta with Spring Vegetables 

Adapted from Bev Cooks

Serves 4

Ingredients

2 cups penne

2 Tbsp olive oil, plus more for drizzling

1/2 bunch asparagus, ends trimmed and cut into 3/4 inch pieces

5 scallions, cut into 1/2 inch pieces

5-6 garlic gloves, minced

1 cup frozen or fresh peas

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Salt and pepper

OPTIONAL: Shaved cheese

OPTIONAL:  4 slices prosciutto, torn

Directions

OPTIONAL: Saute prosciutto on medium heat without oil until crisp.  Set aside.

Heat oil in a large sauté pan over medium-high. Add asparagus, scallions and peas; sauté until tender and bright green in color, 3 or 4 minutes. Sprinkle a bit of salt and pepper.  Add the garlic and cook for another 30 seconds or so.

Bring a large pot of salted water to a boil. Add the pasta and boil until al dente.  Reserve 1/3 cup pasta water and drain the rest.

Add pasta to the veggies and stir in some of the pasta water to create a thin sauce.  Additionally drizzle some olive oil and a pinch or two of salt and pepper.

Garnish with a good handful of fresh mint, parsley, and the crispy prosciutto.  I also add a big handful of freshly shaved parmesan cheese.

With love,
Anne

Flourless Coconut Chocolate Drops

Oh boy oh boy.  I’m so sorry for the lame showing this week!  I have hardly had a chance to share any food.  In fact, this is my last post this week.  Blerg…sometimes life takes over and considering I’m such a pushover, I let it take over!  Although, working long hours and getting paid for it makes a little more sense than preparing a recipe for free!  HA!  Kidding.  I love this blog.  It’s my escape and makes me fall more and more in love with all kinds of food!

Do you need a cookie?  I do.  I made some chocolate drops last night.  They taste so good except for this mediocre picture of them.  I was distracted!  My oh my.   

Flourless Coconut Chocolate Drops

Adapted by Shutterbean

Makes 2 dozen

Ingredients

3 cups powdered sugar, sifted

3/4 cup unsweetened cocoa powder, spooned and leveled

1/2 tsp fine salt

3/4 cup semisweet chocolate chips

1 cup roughly chopped toasted almonds

3/4 cup sweetened shredded coconut

4 large egg whites, room temperature

Directions

Preheat oven to 325 degrees, with racks in middle and lower thirds.

In a large bowl, whisk together powdered sugar, cocoa, and salt.  Stir in chocolate chips, almonds, and coconut.  Add egg whites and stir until combined (do not overmix).

Drop dough by rounded tablespoons, 2 inches apart, onto parchment-lined baking sheets (I ran out, but you should use it!).  Bake until tops are dry and cracked, 15 to 18 minutes, rotating sheets halfway through.  Let cool completely on sheets on wire racks.

See you Monday, friends! 

With love,

Anne

On the Bright Side

It would be wrong to start this week’s post of On the Bright Side without mentioning the one person who lives her life “on the bright side” more than anyone I know.  My mom has had Parkinson’s Disease for nearly all of my life, which gives you a good sense of how long it has been.  She is a warrior.  She tackles every day with what seems like the utmost ease.  Whether that is the case or not, she’d never let you know.  She is a healthy, strong woman with lots of energy.  She has a side effect of Parkinson’s Disease.  At least, that’s what it seems like to me.

I wanted to share a video she created.  It’s for a conference but that’s irrelevant.  She has wanted to show that Parkinson’s Disease does not mean your life is over.  She wanted to show that she is still thriving in this life and won’t let it stop her from any normalcy.  That’s how I know her.  A normal mom.  She has always been there for our family and others.  She has always gone above and beyond when we least expect it.  She has always been capable of anything you and I can do.  In fact, she will always be a better cook, bike rider, and better person than I’ll ever be…so at 24, I can only hope to get close someday.

Here’s a link to her video.  She, of course, never made me share this with you, but I hope you love the video as much as I do.  Though I’m a little biased, I am so honored to have her as my mother. And even if we don’t go near her when she is chopping things, she still has all of her fingers, toes, and other limbs.

And now, I’ll carry on with my pictures.  But those hardly compare.

{Neighborhood sights}

{As soon as this house goes on the market a down payment will be made}

{Illegal to park here?}

{A blurry Seattle on a Friday night}

{A clear Seattle on a Sunday afternoon}

{Gasworks Park}

{She is becoming a regular visitor.  We talked about all the neighbors, the weather, and testing out cat nip recipes for the blog.}

{Lilacs.  Swoon}

{After a long day of work, I still manage to be overwhelmed by the beauty}

With love,

Anne

Mango and Avocado Salad

Mango and Avocado Salad

Adapted from Edible Perspective

Serves 4

Ingredients

For the dressing: 

6 Tbsp olive oil

4 1/2 Tbsp fresh lime juice

1 1/2 tsps honey

Salt and pepper to taste

For the salad:  

1 bag or bunch of fresh baby spinach

1 large, ripe avocado, cubed or sliced

2-3 fresh mangos, cubed or sliced

1/2 lime, juiced (to keep the avocado pretty)

3-4 Tbsp green onion, chopped

Directions

For the dressing:  Whisk ingredients in a bowl and set aside.

For the salad:  Toss avocado with lime juice before combining all salad ingredients in one large bowl.  Toss with dressing.

With love,

Anne

Avocado Brownies with Avocado Frosting

Okay let’s hear your comments before we get started.  I’m sure you saw the title and immediately closed your web page.  I know, I know, “you’ve got to be kidding” is what you are saying.  Well, I understand.  It’s not everyday you crave a brownie made with avocados.  Actually, I myself have never had that craving.  I suppose this post is meant for the adventurous—those who think it could be fun!  I can see my mom’s eyes rolling in front of her computer screen.  It’s only a matter of time before she responds and says “I don’t think I’ll be making this one!”

I get it.  Really.  But the thing is, I want you to try them!  They are so fudgy, it’s ridiculous.  And I have a pan to eat because Max isn’t here.  Let’s face it, if he was here, I’d still have a pan to eat….maybe.  Maybe not, because he is a sweetheart like that.

So if you want to unfollow me now, here’s your opportunity.  ”Oh yeah, I stopped following Grub with Love because of those dumb avocado brownies.  WHAT WAS THE DEAL WITH THOSE?!”Hmpf.

Additionally, don’t you hate when you use the last of your baking ingredients on a recipe?  In this process, I ran out of powdered sugar, eggs, and vanilla extract.  Major bummer, you guys.

Now if you’ll excuse me, I have to go water my avocado tree and change into my organic burlap pants.

Avocado Brownies with Avocado Frosting 

Adapted from How Sweet It Is

Serves 9

Ingredients

2 large, ripe avocados, mashed well

8 ounces dark chocolate, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp salt

4 ounces dark chocolate, chopped

For frosting:

1 large, ripe avocado

2 1/2 cups powdered sugar

1/4 tsp vanilla extract

Directions 

For brownies: 

Preheat oven to 350 degrees.  Spray a 9 by 9 inch pan with cooking spray.

In a large bowl, whisk avocado and melted chocolate together.  Whisk in sugar until combined, then add eggs and vanilla extract.  Add flour, cocoa, salt, and baking powder.  Don’t overmix.  Use a large spoon.

Fold in chopped chocolate and spread evenly in baking pan.  Bake for 28-32 minutes, or until middle is set.  Remove and let cool completely.  Then frost!

For the frosting: 

Add avocado to a bowl and mix with your electric mixer until smooth.  Lower the speed and add in your powdered sugar (a little at a time) and vanilla extract.  Frost brownies when cooled.

I kept my brownies in the refrigerator FYI.With love,

Anne

Balsamic Strawberry and Goat Cheese Crostini

This title doesn’t leave much to the imagination.  It’s exactly as it sounds.  With the summer around the corner (well it’s May 1st and I think of May as the summer, so maybe you’ve turned the corner already…), this is the perfect appetizer to bring to a barbecue.  Note to self:  Go buy a grill!  I love barbecues.  Now I’m wishing I made grilled veggies.  Hmpf.  Next time!  But these are great.  A nice new take on bruschetta.  Even though nothing is as good as a classic bruschetta.  Gosh, I’m all over the place.  Focus, Anne!!  This crostini is guh-reat.  Even guh-reater when strawberries are $1.99.  Sure hope they aren’t poisonous because they are never that inexpensive……..

Balsamic Strawberry and Goat Cheese Crostini 

Adapted from Cooking for Keeps

Ingredients

2 cups fresh strawberries, thinly sliced

1 Tbsp balsamic vinegar

1 tsp brown sugar

2 Tbsp fresh basil, chopped

Pinch of salt and pepper

1/2 baguette, cut into 1/2 inch slices

4 ounces goat cheese

Directions

Preheat oven to 375 degrees. 

Combine strawberry slices, balsamic, 1 Tbsp fresh basil, salt, pepper, and brown sugar in a bowl. Let set for between 30-45 minutes. 

Place slices of bread on a baking sheet and bake until crisp, roughly 8 minutes.  Let cool.

Spread goat cheese over crostini.  Top with balsamic strawberries mix.  Garnish with other half of fresh basil.

With love, 

Anne

On the Bright Side

{Tennis shadows can only mean two things:  sun and an empty tennis court!}

{Avocado toast doesn’t look the most appealing but boy is it good—and filling.  And for the past couple years, I have not gotten sick of the simple concoction!}

{Taking a walk}

{South Lake Union}

{Take two}

{Plug for Southwest?  No…just this beautiful world—mostly the state of Washington…}

{Hello Lake Washington}

{Neighbors}

{Captured a twin moment}

 

{<3}

With love, 

Anne