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Tag Archives: summer

Watermelon Sugar Cookies

23 Tuesday Jun 2015

Posted by BakedNorthwest in Baking, Cookies, Desserts, LuLu's Classics

≈ 1 Comment

Tags

green, June, Pink, Sugar Cookie of the Month, sugar cookies, summer, Watermelon, Watermelon Sugar Cookies

Watermelon Sugar Cookies

We are already halfway through the year! So far, I’ve had no regrets on my decision to do a new riff on my favorite sugar cookie recipe each month. Well, minus the chocolate sugar cookies which will surely reappear again in the next six months. I’ve been waiting all year to make these easy summery watermelon sugar cookies. No special flavors, just some food coloring and chocolate sprinkles to show you really can eat sugar cookies whenever you want!

Watermelon Sugar Cookies

I can’t take full credit for this idea, I’ve seen watermelon sugar cookies at the store and all over Pinterest, and in many different creative and cute forms. My version can be filed under “easiest possible way” as they are just round sugar cookies with some pink frosting and chocolate sprinkles (although mini chocolate chips would also work great here). Part of my goal to make a new sugar cookie every month this year was to tackle easy and approachable ways to decorate the cookies – pastry arts can often be frustrating and difficult for me. I’m trying to show myself (and whoever chooses to read this blog) that there are tons of ways to make cute cookies without making royal icing (which omg is def not nearly as good as buttercream frosting).

Watermelon Sugar Cookies

Continue reading →

In Review | June 2014

01 Tuesday Jul 2014

Posted by BakedNorthwest in Events, Travel

≈ 2 Comments

Tags

In Review, June 2014, Mcmenamins passport, Michael Ian black, picnics, rose garden, summer

Into the BlueI’m going to *try* to start doing a few more life-ish posts, because hey, it’s all about the self-documenting these days. However, I *hate* selfies, so there won’t be too many of those in these self-documenting posts.

Here are highlights from the month of June:

Sunset picnic

Sunset Picnic with my boys. Otto’s tongue is insanely amazing in this pic. The view aint bad either. I am thankful for the area we live in, even if it’s a little far into the boonies for me.

Michael Ian Black

We saw Michael Ian Black, and it was amazing, obviously. However, there is a side story about how I decided I wanted to sit down in an empty chair, and then maybe kind of fell asleep there at the end? It’s a never-ending problem in my life. My friends all know about this issue, however they don’t really understand why (including the husband). I don’t get it either. But I find myself wide awake in the wee hours of the morning.

roses

One of our neighbors has BEAUTIFUL roses in their garden. And I have started taking pictures…They probably have seen me and think I’m weird. Sorry…

McMenamins Wine Tasting

We went for it and purchased McMenamins Passports. They look like real passports, and you get a stamp for every McMenamins you visit throughout Washington and Oregon. Once you hit all of the locations in a region, you get a prize like a free appetizer, burger, growler, tshirt, etc…McMenamins also has beer flights, wine flights, and liquor flights, which come to your table all at once and make you feel like a total lush…

McMenamins Passports

Apizza Scholls

We went to Apizza Scholls. I have heard about this place many times over the years, and we finally got to go! It was amazing, some of the best pizza I have ever had, outside of Italy. Try to get there when they open at 5, or else you are in for a long wait.

firepit

Firepit Time! One of the best life decisions you can ever make it having a firepit in your yard, or knowing someone who does. The biggest cons are getting sick of smores (yes, it’s possible) and smelling like a smoky campfire all summer (things could be worse).

Backyard Smores

Firepit time also includes your friends and their adorable kids, and also tiny green spiders.

green spider

Portland

Seeing the I5 bridge go up between WA and OR. I really didn’t think traffic would be as bad in Portland as it was when we lived in Seattle. Dear Lord…I was wrong. Being caught between two states is weird. More weird than I ever remembered. There are the Pros…and the Cons. It’s hard to even get into it. I don’t know if I can quite make the leap over the river, if any Oregon residents want to start convincing me, go for it!

Girls Weekend | San Francisco

I ended June with a girls weekend in San Francisco for a joint Bachelorette party. We wine tasted in Napa, went out, walked around the city and had a great time.

photo 1 (13)

Obligatory #pdxcarpet photo at the Portland Airport…

Domaine Chandon

Tasting some bubbles at Domaine Chandon in Napa…

Lumbard Street

The crew on Lombard (aka Lumbard) street…

Donuts

Wishing these donuts were real at Fisherman’s Wharf.

Girls Weekend

Just having the best time with the girls. All in all I would say a pretty good June!

Thirsty Thursday | Sunset Margaritas

12 Thursday Jun 2014

Posted by BakedNorthwest in Boozy, Entertaining, Events, Thirsty Thursday

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Tags

lime, lime juice, margarita, orange, orange juice, pomegranate juice, silver tequila, summer, sunset, tequila, tequila sunrise, triple sec

Sunset Margarita

This drink…is clearly a no-brainer. Pretty, summery, unique, a tad different than your standard margarita, uh…sold!

Sunset Margarita

I must admit, Sunset Margaritas > Tequila Sunrises. Although I haven’t really had many Tequila Sunrises in my life. Because A.) I have never been awesome enough to want tequila with my sunrise 2.) There always seems to be a better drink on the menu, and D.) My parents generation drank a lot of these, no knock on that, but let’s just say GRENADINE, and lots of it.

Sunset Margarita

Here, we use pomegranate juice instead of grenadine (we are so hipster and snotty these days, aren’t we?) and throw in some triple sec (Grand Marnier, if we are still keeping things really snooty) and there you have it, the tequila sunrise is now a more relaxed sunset.

This is how you take pictures after a few Sunset Margs.

This is how you take pictures after a few Sunset Margs.

Now, the only problem is I kind of want to have a tequila sunrise at 6AM…Mexico vacay, anyone?

Recipe
Sunset Margarita
serves 2
adapted from Sunset

Ingredients

  • 1/3 cup each tequila and triple sec
  • 3-4 tablespoons orange juice 
  • 2-3 tablespoons lime juice 
  • 4 tablespoons pomegranate juice
  • 2 twists fresh lime peel (optional)

Directions

  1. Pour in tequila, triple sec, orange juice, and lime juice in a pitcher. Stir well and divide between two cocktail glasses filled with ice. Using the back of a large spoon, carefully pour about 2 tbsp. pomegranate juice down the inner side of each glass. Feel free to garnish each with fresh lime peel, crushed slightly just before adding.Sunset Margarita

 

Very Berry Summer Pudding Cake

28 Tuesday May 2013

Posted by BakedNorthwest in Desserts, Easy, Entertaining, Events, Healthy

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Tags

berries, berry, blueberries, Cake, ladyfingers, limoncello, pudding, raspberries, strawberries, summer

Very Berry Summer Pudding Cake

Very Berry Summer Pudding Cake

This cake was a very pleasant surprise. I have my mother, the lovely Lulu, to Thank for this one.

Very Berry

When I was originally skimming through Southern Living I saw this beautiful photo of the cake, but I wasn’t sure what to think. Is that some weird jello mold with fruit? How is it not falling apart everywhere? Weird, I thought, blowing it off and not really paying attention to how easy, simple, and healthy this dessert is overall! No jello whatsoever! Fruit, sugar, booze and ladyfingers, that’s it! A perfect make-ahead summer dessert that’s totally different from your standard strawberry shortcake.

Very Berry

My mom swapped out orange liqueur for Limoncello, and used some frozen berries instead of fresh (the original recipe also calls for cherries, probably a very good way to go but we aren’t quite to cherry season here yet).

Very Berry

She called me and said, “I really want to make that berry cake from Southern Living!” At first I didn’t even know what she was talking about, then I said, “Oh, that weird berry cake mold thing? It looks…difficult.” Nope. Moms are always right. This is worth making again and again. It’s easy, and you don’t even have to feel guilty about having dessert!

Very Berry

Recipe
Very Berry Summer Pudding Cake
Adapted from Southern Living
Serves 8-10

Ingredients

  • 2 cups sliced fresh strawberries
  • 5 cups frozen mixed berries (we used a mixed bag of strawberries, blueberries, blackberries, and raspberries from Costco)
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup limoncello
  • 3 (3-oz.) packages soft ladyfingers
  • Garnishes: fresh berries, fresh mint sprigs, whipped cream or ice cream

Preparation

  1. Stir together first 5 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in limoncello; cool 20 minutes.
  2. Line a 2-qt. soufflé dish or spring-form pan with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
  3. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.

An Engaging Trip to Alaska

10 Wednesday Apr 2013

Posted by BakedNorthwest in Events, Travel, Uncategorized

≈ 1 Comment

Tags

Alaska, Anchorage, engagement, summer

An Alaskan Wedding

Future Hubs!

About a week after we got engaged, Jordan and I had to go to Alaska for a wedding, which I have to say was stellar planning on his part. We got to see his family and friends from home and even Annica and Otto were able to come along! Here are some random photos from Alaska and our celebration dinner at The Crow’s Nest above the Captain Cook Hotel. Just in case you are going to Anchorage, I would recommend both for dining and lodging!

View from Crow's Nest Dinner on top of the Captain Cook Hotel. This was taken at about 8PM on a beautiful June night!

View from Crow’s Nest Dinner on top of the Captain Cook Hotel. This was taken at about 8PM on a beautiful June night!

Expect more Alaska posts in the future, I’ve already been there many times and since I’m becoming part of the family I’ll be back at least once a year! In the meantime, here’s a peak at our awesome dinner! Continue reading →

Blackberry Pie Bars.

14 Tuesday Aug 2012

Posted by BakedNorthwest in Baking, Bloggerific, Breakfast, Desserts, Entertaining, Events

≈ 1 Comment

Tags

bars, blackberries, blackberry, eggs, lemon, lemon zest, pie, sour cream, sugar, summer

Wild Blackberry season…I have so many memories associated with you. Sometimes it seems like Summer hasn’t officially started until the Blackberries are ripe…that is how you know it has finally gotten warm enough in the Northwest. At the same time, you get the feeling that summer will soon come to an end, as usually the blackberries don’t get juicy and ripe until mid-August.  But then again, summer usually begins in July and ends in August ’round these parts…

Luckily, I found one of the best possible ways to use freshly picked blackberries – these insanely good Blackberry Pie Bars. I made these last Friday night at about 9PM, exhausted from the work week, half asleep…but I was determined to bring them to a party the next day. Thank God I soldiered on.

These are easy enough to make while half asleep, but they taste like something out of a homey bakery you randomly found on the side of the road. I can’t wait to make these again and again…Or at least every summer when Blackberry season rolls around.

I will always have a feeling associated with blackberry picking, an emotion you can’t quite put your finger on, maybe because it’s a mix of many things. Many stories, childhood memories, brambly bushes…but these bars will implant a very clear feeling: deliciousness.

Blackberry picking, 2010.

Recipe
Blackberry Pie Bars
From Joy the Baker

Crust and Topping

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups (3 sticks) chilled unsalted butter, cut into cubes
  • zest of two lemons

Blackberry Filling

  • 4 large eggs
  • 2 cups sugar
  • 1 cup sour cream
  • 3/4 cup all-purpose flour
  • pinch of salt
  • 2  (16-ounce) packages frozen blackberries, defrosted and drained

(You can also use 6 cups of fresh blackberries, or 1 (16-ounce) package frozen blackberries and 3 cups of fresh blackberries)

To make the crust and topping-

Preheat the oven to 350 degrees F.  Grease a 9 x 13-inch backing pan with butter or cooking spray and set aside.  Zest two lemons.  Measure out the sugar onto a clean work surface.  Rub the lemon zest into the sugar with a bench scraper or the back of a spoon.  Rubbing the zest into the sugar will release oils from the zest and create a lemon scented sugar.

Combine lemon sugar, flour, salt and butter in an electric mixer fit with a paddle attachment.  Beat the ingredients on medium speed until the mixture looks dry and crumbly.

Reserve 1 1/2 cups of the crust mixture to use as the topping.  Press the remaining mixture into the bottom of the pan.  Bake the crust for 12 to 15 minutes until it is golden brown.  Let cool for 10 minutes while you make the filling.

To make the filling-

Whisk the eggs in a large bowl.  Add the sugar, sour cream, flour and salt.  Gently fold in the blackberries.  Spoon the mixture evenly over the crust.  You may have to distribute the blackberries evenly around.

Sprinkle the reserved crust mixture evenly over the filling.  Bake for 45 to 55 minutes until the top is lightly browned.  Cool for 1 hour before slicing.

**If you’re using frozen berries, be sure to defrost and drain the excess liquid.  Place the frozen berries on a plate in the refrigerator overnight.  They’re defrosted and ready for bar baking!

Mother’s Day Margaritas

13 Sunday May 2012

Posted by BakedNorthwest in Boozy, Easy, Entertaining, Events, Holidays

≈ 3 Comments

Tags

easy, friends, limeade, margaritas, mom, mother's day, party, summer, tequila, triple sec

Cheers to the greatest mom in the universe!

I can’t even begin to tell you about what was probably the greatest Mother’s Day weekend of all time for me. So much great food, beautiful weather, and The Color Run…All spent with the people I Love the most!

More posts regarding this incredible weekend coming soon, but for now I have to give a shoutout to the greatest Mom ever…

Thank You, Lulu, for…

  • Always knowing a good Margarita when you taste one.
  • Teaching me how to properly work in the yard.
  • Stopping everything you’re doing to listen to my endless amount of BS.
  • Acting like I am becoming the perfect mixture of Ina Garten, Anthony Bourdain, and you…Um, that would be a dream come true.
  • Always being able to laugh, and I mean, CRACK UP.
  • Loving me, unconditionally, forever.
I could easily go on and on, but at this point my mom would tell me to shut up and pour another Marg. Cheers to all the great Moms out there, I know I am constantly Thankful for mine. Love you Lulu!

Recipe
The best and easiest Margarita you’ll ever make
*this recipe serves a small group (about 4) on a hot day…double/triple it for a bigger party!

Ingredients

  • 1 can limeade
  • 2 cans water
  • 2/3 can silver tequila
  • 2/3 can triple sec

Add all ingredients to a large pitcher and stir. Add sliced lemon and limes to the pitcher if you’d like. Serve on the rocks, with a salted rim. Sit back, relax, and never buy margarita mix AGAIN. And if your mom is close to you, give her a hug.

Pasta Primavera.

26 Sunday Feb 2012

Posted by BakedNorthwest in Healthy, LuLu's Classics, Main Dish, Pasta

≈ 2 Comments

Tags

asparagus, blanch, broccoli, butter, cream, dinner, memories, mushrooms, new york times, parmesan, parsley, pasta primavera, peas, pine nuts, red pepper flakes, salt, spaghetti, spring, summer, tomatoes, vegetables, zucchini

My mom (the famous LuLu) had been planning on visiting for a girl’s weekend for about a month. At the very inception of these plans, my aunt said, “Let’s make pasta primavera.” I had heard of it, but couldn’t remember ever having it. The “retro” recipe is long and laborious, but so worth it. Now that I know our personal family history of it, I can’t wait to make it again.

Classic Pasta Primavera

As the days drew closer to my mom’s visit, I started asking more about the dish. She said, “Grammy started making it around the time we were in college. It was something we would eat in the spring or summer.” She then told me I could find the recipe in a New York Times article if I googled it. I didn’t realize Pasta Primavera was such a huge deal back in the day.  No surprise though, that Grammy was on the cutting edge of what to cook, long before Food Network, Pinterest, or blogs. It made me smile.

almost ready to eat...

Don't forget the parmesan cheese!

So, mid-afternoon on a Saturday after pedicures, the three of us girls started making the dish. We found parts of the New York Times Recipe to be a bit unclear, but hey, Ina can’t write every recipe out there.

Blanching the cooked broccoli

We blanched a lot of vegetables, all separately.

More blanched veggies. After the initial rinse, we started adding them all to bowls with ice cubes to keep them cold.

Fresh Cubed Tomatoes

cooked mushrooms with parsley, red pepper flakes, salt, pepper.

After blanching, the veggies go back on the stove.

Though delicious and worth every step, this is not a recipe you want to make if you don’t have many pots or pans, or don’t feel like doing a ton of dishes later. Wait, scratch that. Go out and buy more pots and pans, and make someone who loves you do the dishes. Problem solved!

See, tons of pots and pans. But how good does this all look?

We made a double recipe, so we had a little trouble fitting all the veggies into one pan.

The final touch before serving - toasted pine nuts. drooling.

When we finally sat down to eat, I was so happy. Surrounded by some of the people I love the most, with a plate of pasta you can feel good about eating. Pasta Primavera was more than a trendy dish made decades ago, but clearly brought back fond memories of Grammy for my mom and aunt. They said it tasted just like they remembered it. They wondered how she did it all by herself, never complaining or asking for help. It may have took the three of us to make it, but Grammy would have been proud.

The last few bites...

Recipe

Pasta Primavera

  • 1 bunch broccoli
  • 2 small zucchini, unpeeled
  • 4 asparagus spears
  • 1 1/2 cups green beans
  • Salt
  • 1/2 cup fresh or frozen peas
  • 3/4 cup fresh or frozen pea pods
  • 1 tablespoon peanut, vegetable or corn oil
  • 2 cups thinly sliced mushrooms
  • Freshly ground black pepper
  • 1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
  • 1/4 cup finely chopped parsley
  • 6 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3 cups 1-inch tomato cubes
  • 6 basil leaves, chopped
  • 1 pound spaghetti
  • 4 tablespoons butter
  • 2 tablespoons chicken broth
  • 1/2 cup heavy cream, approximately
  • 1/2 cup grated Parmesan
  • 1/3 cup toasted pine nuts.

1. Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.

2. Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.

3. Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.

4. In a skillet over medium-high heat, heat the oil and add the mushrooms. Season with salt and pepper to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the chili and parsley. Stir, add the mixture to the vegetables.

5. Heat 3 tablespoons olive oil in a saucepan and add half the garlic. Add the tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.

6. In a separate pan, heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.

7. Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.

8. In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.

9. Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.

10. Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

Serves 4 as a main course; 6 to 8 as an appetizer.

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