No, really. It's still me. I swear.

Sorry.  I got my days all confused this week, didn't I?  Well, I'm just a bit behind, and you already know that, so it's all good.

Holidays are coming.  No, actually, they're here.  Are you going to gain the typical 10 pounds this season?

I likely am.  Because I love cookies.  And have no will power.

But that's not what this recipe is about.  This recipe is about something I made THAT IS ACTUALLY HEALTHY - cue falling over after being tapped with a wet noodle - and furthermore, TASTES GOOD.

Now that you've picked yourself up off the floor and settled back in your chair, YES.  You read that right.

I give you: GREEK DIP.

It's like Taco Dip.  But not as many calories.  So better for you.  AND TASTIER!

Ok, I won't make that claim.  They're both tasty.  I love me some taco dip.  But the amazing thing about this is, I love Greek Dip just as well!  Like, most of the time I DESPISE the "healthy substitute" thing - A LOT.  But this substitute is totally reasonable.  

I guess you could say I like it DESPITE it being healthy.

I bet you want the recipe.  Well, here's the sad part.  I don't have a printable recipe card for you today.

But here's the happy part.  You don't even need one.  I bet you can memorize it right now.  Ready?

1 8-12 oz container of Roasted Red Pepper Hummus
6 oz cherry tomatoes, sliced
4 oz kalamata olives, sliced
10 oz baby spinach, washed, then sliced into thin strips
4 oz feta cheese, crumbled
OPTIONAL: 2-4 T balsamic vinaigrette 

Baked Pita chips/crackers

Spoon the hummus into the bottom of a 9x13 pan and spread it out evenly.  Toss on the cherry tomatoes, then the olives.  Layer on the baby spinach.  Sprinkle evenly with the feta cheese.  If using the vinaigrette, sprinkle it over the whole thing evenly.  Serve with baked pita chips.


So, the thing is, all those "measurements" up there are approximations and should be taken worth a grain of salt.  It's just to give you an idea, and you should really just add what you like in the amount you like it.  I usually don't add the vinaigrette, but have in the past and it adds a fun little kick.

I do not make my own hummus, though I've heard it's easy to do.  You know what's even easier than making your own hummus?  Buying your own hummus.  Yep.  Premade.  And I've had really good luck with both the Aldi and Costco roasted red pepper hummus's.  Hummis?  Hummies?  Whatever.  You could also switch it up and use your favorite hummus flavor - I like roasted garlic hummus as well, and pine nut hummus is pretty good too.  Roasted red pepper is definitely my favorite though.

I never thought I'd willing eat something so darn good for me.  Let alone, like it.

Take this instead of taco dip.  And maybe we'll only gain 5 pounds instead of 10.

*Be sure to check the right sidebar for all the fun parties I link to!

Perfect for a Picnic

You know I'm a fan of picnics.  There's no better way to enjoy summer, in my opinion.  You know what's even better than a picnic?  A picnic where there's very little mess.  And THAT is why I love single-serving, finger-food, no-utensil type options.

Speaking of, remember this gem from Delia Creates back during my picnic series?  Yeah.  How low-key, no-mess can you get than putting your entire lunch on sticks??

But let me come to the true point of this post.  What food says summer like no other food?  Ok, besides ice cream.  And popsicles.  Ok, so what FRUIT says summer like no other?  STRAWBERRIES!  I love them.  And my absolute favorite strawberry dessert is strawberry shortcake.  Love it.  
I went to Farewell BBQ and needed to bring something summery for dessert.  Of course, I wanted to share strawberry shortcake, but it seemed like a lot of mess and plates and plasticware and FUSS.  So I devised a way to turn one of my summer favorites into a portable, finger-food version!

FIRST things first!  Let me share some recipes with you.  They're fairly basic, and you may already have them handy in your repertoire, BUT if you don't now they're all in one place for you!

I should preface my "shortcake" recipe by saying 1) this isn't REAL shortcake (which, if you so desire, you can find here) and 2) I don't like angel food cake.  And I REALLY don't like those little ones you use for strawberry shortcake.  I prefer a hardier, butterier, biscuit-like shortcake.  

So, here's the recipe I generally use:

Easy Shortcake Biscuits
2 1/3 C Bisquick mix
1/2 C milk
3 T sugar
3 T butter, softened

Mix everything together with a mixer until well combined.  Preheat oven to 425.  Place rounded scoops of batter on a cookie sheet and bake for 8-10 minutes or until golden.


There are an infinite number of ways to prepare your strawberries, but this is the method I used for my cupcakes:

Chunky Strawberry Syrup
1 pint strawberries, washed and sliced
1/3 C sugar
1-2 T flour
1/2 tsp vanilla

Put the strawberries in a sauce pan over medium heat.  Add the sugar, flour and vanilla and mix well.  For thicker sauce, use 2 T of flour, for thinner sauce use 1 T.  Use a potato masher or similar to mash many of the strawberries, leaving some small chunks.  Mix again and cook until it barely begins to bubble.  Remove from heat and let cool.

I don't have a potato masher, so I used this:

Which is actually a "guacamole maker." (???) Yeah...

And now, for the whipped cream.  Not like I haven't shared this with you again and again because homemade whipped cream is so very ridiculously better than store-bought...

Homemade Whipped Cream
1 half pint of Heavy Cream (sometimes called whipping cream or heavy whipping cream)
1/4 C powdered sugar

Pour the heavy cream in your mixers bowl and use the whisk attachment.  On high speed, whisk the cream until it begins to thicken.  Don't get impatient, if you add the sugar too soon, it WILL NOT THICKEN.  Once the cream starts to get thick and keep it's shape, add the sugar.  Continue whisking until the whipped cream is your desired consistency.

So, let's talk about what makes this a finger food, huh?

Put your biscuit batter into well-greased cupcake tins.  
Bake them for 10 minutes (or until golden).  Let them cool a bit.
"Core" the biscuits - use a small spoon to scoop out a hole in the center of the biscuits.
Place each cupcake in an extra large cupcake paper (I got mine at the dollar store).  Spoon the strawberry sauce into the hole.
Spoon whipped cream on top.

DONE!

Easy.  No fuss, no mess.

I bet you're wondering what to do with all the insides you scooped out aren't you?  Well, there's bound to be leftover strawberry sauce and cream, so I don't have to spell it out, do I??

*Be sure to check the right sidebar for all the fun parties I link to!