Sweet Everythings

Simple Vanilla Cake
Baked Glazed Chocolate Donuts
Big Fat Sugar Cookies
Bakery-Style Peanut Butter Cookies
Bittersweet Black Cookies
Healthyish Lemon Poppy Seed Muffins
Sturdy Cream Cheese Frosting
Scout Cookies and Magic Lessons
Tart Cherry Pie
Chocolate Chip Cookie Cake
 
Recipe

Chocolate Truffles

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When life gives you leftover ganache, you make truffles. Duh!

Earlier this week, I posted on chocolate ganache cupcakes. The original recipe was intended for a cake. But, last minute I decided to convert them into cupcakes. I’m really good at throwing myself for a loop. So I used a lifeline and phoned a friend, aka my sister. (We’re gonna own a bakery together one day; she just doesn’t know it yet.) After consulting with her, we decided it would be best to fill these suckers. Next thing you know, the cupcakes are filled, and I have a ton of ganache leftover. (In case you were worried, I tweaked the recipe for the cupcakes so that you wouldn’t have this same unfortunate problem.) Read more

Recipe

Strawberry Shortcake

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I went on a baking spree this weekend. Baked straight through. And then Monday happened. I forgot to rest. At least the weekend tasted good. It started with pop tarts. Then vegan chocolate chip peanut butter cookies. Topped off with strawberry shortcake. (Don’t worry, we had people over to help consume all these treats.) Blame it on the lack of sleep, I couldn’t decide what to post the latter half of the week—cookies or shortcake. So I used a lifeline and polled the Facebook audience. Cookies and shortcake were neck and neck. But when I started writing this post, strawberry shortcake was winning by 1 vote. I checked an hour later and it was losing. Shoot! Not gonna lie, I may have asked my husband and sister to cast their vote. And I may have told them that I already started the shortcake post. Chicago is rubbing off on me in a bad way. The good news–vegan chocolate chip peanut butter cookies are coming early next week. Pinky promise. Read more

Recipe

Pop Tarts

| 20 Comments

Do you ever have those light bulb moments—the ones that seem too idiotic to share out loud. Yeah, I had one of those this weekend. While making pop tarts. Remember the a-ha moment when you realized that U-Haul just wasn’t a company name? It literally means “you haul it”. And remember the a-ha moment when you realized that Pop Tarts are really just tarts. Tarts?! Yeah, that happened this weekend. And I don’t even care where the word “pop” came from. Popular? That’s not even cool. Read more

Recipe

Kim’s Lasagna

| 6 Comments

It’s back-to-school time again. And it’s kinda a big year for us. No, no little ones on the way. It’s Kevin’s (aka graduate school husband) last year of graduate school. Next year, we leave for internship. Time flies. Three short years ago, we married, moved to Chicago, and Kevin started graduate school in hopes of becoming a clinical psychologist. Hopes are beginning to turn into realities. And I’m gonna have to rewrite the first paragraph of my bio. One year closer to dropping the sugar momma title! Read more

Recipe

Mascarpone French Toast

| 9 Comments

One man’s dessert is another man’s breakfast. At least that’s what happened with my leftover mascarpone filling from these tarts. Can I tell you—nothing goes to waste at this casa. Nothing. You would think we lived through the Great Depression. Oh, wait. But on a happier note, this leftover treasure made for one, no two, very delicious breakfasts. I’m talking, so good, you don’t need to leave your house breakfasts. True story—we went out to breakfast one morning, stood in line to be seated, and decided to head back home and make this—Mascarpone French Toast. Read more

Recipe

Italian White Bean Hummus

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Italian White Bean Hummus | @thefauxmartha

My absolute favorite restaurant serves italian white bean hummus with flatbread crisps as an appetizer. (Please promise me you’ll go here if you are ever in the Chicago area.) I could go just for the hummus and maybe a drink. But you know how that goes—if you give a mouse a cookie, he’s going to ask for a glass of milk.

Because I can’t abstain from the rest of the menu, I learned how to make white bean hummus at home. It’s pretty darn close, and it’s pretty darn good. Although I have yet to try making the flat bread crisps. Not sure if I can pull those off.

Can I tell you the best thing about this hummus? It brings good friends around a table. Put a couple plates of hummus out. Pita chips. Or grilled naan. A bottle of wine. And that’s a recipe for a good evening.

Italian White Bean Hummus | @thefauxmartha

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Italian White Bean Hummus

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  • Yield: serves 8-12 1x
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Ingredients

Scale
  • 2 15oz. cans of cannellini beans
  • 1/4 c. tahini
  • 2 tbsp. lemon juice
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. cumin
  • 2 garlic cloves
  • 1/4 c. extra-virgin olive oil + more for serving
  • 1/4 c.-1/2 c. warm water (as needed)
  • red pepper flakes
  • parmesan cheese, grated

Instructions

  1. Rinse and drain beans.
  2. Place beans in a food processor or high powered blender. Add tahini, lemon juice, salt, cumin, and garlic.
  3. Turn the processor on and slowly pour in olive oil. Process until smooth and thick. Add warm water as needed to thin if texture is too thick. Cover and refrigerate.
  4. To serve, place hummus on a plate. Drag the back of a spoon in a swirling pattern around top of hummus (not pictured). Drizzle with olive oil. Sprinkle with parmesan cheese and red pepper flakes. Accompany with pita chips, naan, or flat bread crisps.

Notes

Recipe adapted from Food Network.

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Recipe

Baked French Toast Redone

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Remember when I redid my post on Spinach Quiche a couple weeks ago? Well, I’m at it again. But I promise this is the last re-do for awhile. Brand spanking new content is on the way.

By the way, sorry I’ve been MIA this week. I’ve been working on a couple freelance design projects. Not only have I neglected the blog, but I’ve neglected dinner. We’ve been ordering pizza or scrambling eggs every night. Don’t judge. This week will probably be no better. I’ll be spending the week at the HOW Design Conference.

Enough about work. Let’s talk about Baked French Toast. It’s a classy breakfast casserole in my book, if you can even call it a casserole. It’s wonderfully versatile. The best part about baked french toast—you prepare it the night before and bake it in the morning. I don’t know about you, but I’m not much of a morning person. The less work I have to do in the AM, the better. How do all you mom’s do it? I can barely get myself out of the door in the morning. Needless to say, baked french toast makes my mornings easier. And on the weekends, it lets me sleep in longer. Baked French Toast, I love you.

This recipe has a simple nutty orange flavor. I am a little obsessed with orange right now. I think it may be the new lemon. May I suggest that you serve it with 100% pure maple syrup? I made the switch a couple years ago. Once you go pure, you’ll never go back. And yes, that is a Coke bottle I’m serving the syrup in. It’s time invest in a syrup dispenser.

 

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Baked French Toast

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  • Yield: 4 servings 1x
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Ingredients

Scale
  • 1/2 loaf of thick, hearty whole wheat bread cut in large cubes (about 2 cups)
  • small hand full of crushed pecans (about 1/3 c.)
  • 3 c. of milk
  • 4 eggs
  • 2 tbsp. butter, melted
  • 1 tbsp. turbinado
  • 1 1/2 tsp. cinnamon
  • 1 tsp. of vanilla extract
  • zest of half an orange
  • juice of half an orange
  • dash of sea salt

Instructions

  1. Prep the night before serving. Cut bread and place in an 11 x 7 baking dish. Sprinkle with chopped nuts.
  2. Whisk together milk, eggs, butter, turbinado, cinnamon, vanilla, zest, juice, and salt in a separate bowl.
  3. Pour mixture over bread. It should almost cover bread.
  4. Cover and let sit and soak overnight in fridge.
  5. Morning of, preheat oven to 425°. Sprinkle top with a pinch of turbinado. Bake for 30 minutes or until liquid is set. Cover with foil after 15 minutes to prevent burning.
  6. Enjoy with warmed 100% pure maple syrup.
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Recipe

Farmer’s Market

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Today marked the start of the farmer’s market season in Oak Park. I’ve been looking forward to this day for weeks. I even popped out of bet a little earlier—with excitement. And the weather was just perfect for a walk. My graduate school husband got a couple homemade donuts—while I got some asparagus, rhubarb, and black raspberry jam. Perfect Saturday morning.

We love asparagus minus it’s after effects, if you know what I mean. It is super easy to cook. Very versatile. With a quick 10 minute cook time. You’re gonna love this recipe, if you can even call it that.

Asparagus

Bunch of fresh asparagus spears (support your local farmers!)
Drizzle of olive oil
Sprinkle of sea salt

1. Preheat oven to 425°.
2. Wash and dry asparagus. Break off hard woody ends.
3. Place on baking sheet covered with foil for easy clean up.
4. Drizzle with olive oil, and sprinkle with sea salt.
5. Bake for 10 minutes. Enjoy.

TIPS
• This recipe is so basic, it’s easy to dress up. Try adding lemon or orange zest, lemon juice, orange slices, garlic slices, balsamic vinegar, or parmesan cheese.
• If you overcook your asparagus, they will no longer be spear-like, but limp and soggy and a little less nutritious. 

PS—Do you notice anything different around here? The ole blog was in need of an update. I’m trying to do it myself with the little web knowledge that I have—scary! If only it was as easy as cooking asparagus.

 
 

Cheers to the simple things.The Faux Martha

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