Bacon Jalapeno Cheese Ball

We had a great and busy weekend once again. On Saturday, we drove out to Lindsey and Eric's house for a barbecue. It was our first time visiting their new home and we had a blast. Sweet P was a champ! Since Secret Recipe Club was coming up, I decided to pick out an appetizer from Juanita's Cocina to bring with us. When I found this gorgeous and delicious bacon jalapeno cheese ball, I knew it would be the perfect party food to share. It was so good that I made it again on Sunday for a little belated birthday celebration at my parents' house.

So many of Jen's recipes looked incredible (hello microwaved cakes in jars?!) but I'm so glad that I picked this recipe. By cleaning the jalapenos completely - removing each and every seed and rib - this cheseball had just the slightest kick with an otherwise peppery, bacony, cheesy flavor. And the best part? It came together very quickly with no baking required!

Bacon Jalapeno Cheese Ball

*Adapted from Juanita's Cocina

8 oz. cream cheese, at room temperature

1/2 C shredded cheddar cheese

2 Tbsp cilantro, finely chopped

1 clove garlic, mince

1/4 tsp cumin

1 tsp lime juice

1 tsp Worcestershire sauce

2 jalapenos, seeded and deveined, chopped finely

6 slices bacon, cooked crisp and crumbled

Salt & pepper to taste

1/2 C chopped walnuts or pecans

Crackers for serving (I like Club Multigrain)

In a bowl, mix together the cream cheese, cheddar, cilantro, garlic, cumin, lime juice, Worcestershire, diced jalapenos, and half of the crumbled bacon. Season with salt and pepper. Once completely combined, shape into a ball, wrap with plastic wrap and place in the refrigerator for 15-30 min. When firmed slightly, roll in chopped nuts until completely coated. Serve with crackers, or your choice of dippers.

What are your go-to party foods?

This cheese ball is going to be my new go-to!

Chocolate Velvet Cake

So I'm mildly freaking out.

I'm leaving for my annual work trip to Las Vegas today and well, I'm on the verge of a meltdown if I'm being honest. And while I usually love and look forward to this trip every June, this year I will be away from my Sweet P for 3 nights. On top of that, I have a lot more to worry about than just which restaurants and bars {and breakfast buffets!} I must try while I'm out there {though that is certainly a concern}...like making sure everything is set to run smoothly while I'm gone, fitting into dresses not meant for a 4 month post-partum body, and figuring out how to not only pack my breast pump but how to carry back all of pumped materials in a few days time.

Anyway.

Yesterday we celebrated Father's Day!

 

It was a lot of fun to be with my Dad, but to also celebrate Shaun's very 1st Father's Day! He is such a wonderful, hands on Dad to Sweet P and I know I could not do this crazy ride without him.

Since this week was also our Secret Recipe Club reveal, I decided to make a dessert from {Sweetly} Serendipity. With so many incredible options like Raspberry Crumble Cheesecake Bars and Peanut Butter Brownies, I had a tough time picking just one thing. But since I had limited time {and limited ingredients in my kitchen!}, I went with Taryn's Chocolate Velvet Cake.

I really enjoyed the simplicity of this cake. It wasn't too chocolatey, was definitely velvety and the batter tasted like a light, satiny chocolate frosting. I also added a simple powdered sugar glaze for a donut-like effect!

Chocolate Velvet Cake

*Adapted from {Sweetly} Serendipity

1 ½ sticks unsalted butter, room temperature
1 ¼ C sugar
1 tsp water, at room temperature
2 tsp instant espresso powder
3 large eggs, at room temperature
1 C all-purpose flour
½ C unsweetened cocoa powder
¼ tsp baking powder
Pinch of salt
½ C buttermilk

Preheat the oven to 350°F and position an oven rack in the center. Grease an 8 1/2″ x 4 1/2″ loaf pan. 

Beat butter and sugar in the bowl of a stand mixer, or in a mixing bowl with hand mixer. Beat on medium until almost white, 4-5 minutes.

In a small bowl, stir together the water and espresso powder until smooth. Add the eggs and beat with a fork. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time until completely combined.

Sift the flour, cocoa powder, baking powder, and salt into the medium bowl. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk. Repeat with the remaining flour and buttermilk, ending with the flour. 

Pour batter into the prepared baking pan and smooth the top. {Now is when you should do a little batter sampling!} Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan.

Pour on a simple glaze made of powdered sugar (about 1/4C) and water (about 1Tbsp). Let set, slice and serve!

Did you celebrate Father's Day?

How do you handle the stress of traveling?

Tomato, Zucchini + Goat Cheese Tarts

For this month's Secret Recipe Club, I was assigned Gastronomical Sovereignty. I was so excited because Kristy always has the sweetest things to say and her blog is simply beautiful. Her recipes are organic and fresh...and that's why I chose her tomato & zucchini tart for my recipe to recreate this month. I must admit that since Penelope was born, I haven't been great about making healthy choices. I haven't had nearly as many vegetables as I'd like. And so when I found this recipe which called for fresh tomatoes and zucchini, I knew it would be a great Friday evening dinner for Shaun and me. Oh and I should mention that it was incredibly simple and quick - just the kind of recipe I can handle these days as a working mom with a 3 month old and a hungry husband at home. While Kristy made one big tart that was then cut into pieces, I made individual tarts because, well, breaking out a rolling pin was just too much work for me.

Tomato, Zucchini + Goat Cheese Tarts

*Adapted from Gastronomical Sovereignty

1/2 Package Frozen Puff Pastry, thawed

1 C grape tomatoes, sliced

1 large zucchini, thinly sliced

2 oz goat cheese

3 Tbsp all-purpose flour

olive oil

kosher salt

freshly cracked black pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

On a flat, dry surface, sprinkle some flour. Unfold the puff pastry.

Cut into 4 squares and place on the baking sheet.  Prick all over with a fork. Crumble the goat cheese over the pastry, leaving a small border around the edges of each tart.

In a bowl, coat the zucchini slices with olive oil, salt and pepper. Place onto the tarts. Top with tomatoes.

Bake for 20 minutes.

Enjoy immediately!

This was such a great, fresh, easy dinner! Thanks Kristy for the recipe. I could see using this as a base for so many other options too! Next time, i can't wait to add some garlic and herbed goat cheese to the mix, as well as fresh basil (which the original recipe calls for and which I forgot :/)

I hope you all have a great week!

p.s. thank you all so much for your kind words about my sweet Chloe girl. Though it has been incredibly tough and sad for my family, we know she is in a better place. Give your 4-legged friends extra hugs today :)