chili out!

I love soup.

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going rogue

You know how some people like to add spicy components like, say, Sriracha to their chili? Or maybe you know other folks who believe that beer is an essential ingredient? Perhaps some people fall into both categories, and for these people, I have ALL the answers.

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shiver me timbers

I know I have no right to gripe and complain about the cold since so many people have it so much worse than we do here in Charlotte. Multiple feet of snow? Negative double-digit temperatures? No thank you, and no thank you.

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deconverted.

White and green chicken chili. I LOVED cilantro* for the longest time. Something changed.

*I just typed chilantro and thought about leaving it. :)

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fun with fiber and flatulence

As the locals say, there’s a nor’easter coming. In preparation for the snowstorm that will render me stranded in the apartment, I have decided to break in my kitchen and make and document my first dish. My options are a bit limited, as I have only two pots, a cutting board, and a cookie sheet with me. Given the lack of supplies, and the fact that it’s freakin’ cold, I decided to make chili.

First things first—protein. I have been EXTREMELY blessed in that I have never had to purchase beef at the grocery store. My grandparents have always provided us with all we need. I foolishly bought some once, was very disappointed in its quality, and have been hesitant to buy more. I’ve said all this to ease into the fact that I used fake meat in this recipe. That’s right, I used soy veggie burgers. Sorry to let you down, ardent meat-devouring friends and family.


For me, chili must contain beans. I happened to have black beans and kidney beans (of the white variety, which I had never seen before) in my oh-so-poorly stocked pantry. Tomatoes are also a necessity. One of my all-time favorite ingredients is diced tomatoes with green chiles, so I used those and a huge can of regular diced tomatoes in lieu of tomato sauce.


The spices. If you know me at all, you know that I love spiciness. I often make dishes that are too spicy for the average palate. But this dish is mine, all mine, so I can make it as fiery as I want. I used cumin (a must with anything containing black beans), chipotle chile pepper (an exciting and yet-to-be-tried recent purchase), red pepper flakes, salt, and freshly ground pepper. Yes sir, that’s a lot of fire power.

This happens to be an exceptionally complicated dump, stir, and cook recipe, so that’s what I did. First the beans and tomatoes went into the pot:


Then the chopped burgers:


Then the spices:


Lovely, right?


Stir it up.


Let it simmer over medium heat* until it reaches the consistency you desire. I like mine thick and hearty.


*I won’t lie. It took me about ten minutes to realize that I had no heat coming from the burner. It was another three minutes before I realized that I had to manually light it up. Leave me alone, I’ve never had a gas stove like this before.


Anyway, here’s my bowl of fiberful and flavorful chili. For best results, top with pepper jack cheese.



Disclaimer: Clearly, my photography skills have nowhere to go but up. Bear with me.

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soothing soup

Black bean soup. I can't stop myself from craving soup these days.

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angeled eggs

Cucumber dill cream cheese deviled eggs. Are you deviled egged out? I don't think I'll ever reach that point.

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it's never too early for hot sauce!

After years of being anti-scone, I've decided they may be one of the most ideal breakfast foods. They provide your meat, cheese, and bread all in one handy-dandy triangle.

Plus, there's nothing like the zing of hot sauce to peel your eyes open first thing in the morning!

That's right. I took my now go-to savory scone recipe and tweaked it a bit, using turkey and provolone and squirting in a nice dose of my now go-to hot sauce, Cholula.

Have you heard of this stuff? I was sent all four flavors (original, chili lime, garlic, and chipotle) to sample and review, and I'm quite comfortable saying that each one is fantastic. I thought the chipotle version might work best in these scones, and I stand by that decision. It supplied just enough zip to get my blood flowing and spice up my breakfast wedge.

Crags and craters of cheesy chew-phoria.

Incidentally, the other flavors are terrific too, and so versatile. Chili Lime Bloody Mary, anyone?

Spicy Scones for the Slow Waker-Upper
3 cups flour
1/2 cup sugar
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter, cold and cubed
1 cup buttermilk
two or three or twelve squirts of hot sauce
1 cup provolone cheese, shredded
1 cup ham, chopped

Preheat oven to 350F.
Combine the dry ingredients and cut in the butter until a coarse, crumbly mixture is formed. Mix in the buttermilk, hot sauce, cheese, and ham using a fork until everything is moistened and then turn the batter out onto a floured surface. Form into 2 6-inch wide disks. Apply an egg wash and sprinkle with salt and pepper, then cut each disk into 6 wedges. Transfer to a baking sheet and bake for 15-20 minutes.

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have your cake...

...and cinnamon roll too.


Cinnamon. Roll. Cake. Can you believe I only made this for the first time a few weeks ago? There's no excuse for my behavior--it's completely unacceptable. To ignore such a magnificent and effortless creation is a travesty, plain and simple. As punishment, I should be force-fed more cake. That'll teach me.

All right, so it doesn't really taste like a cinnamon roll--there's no bready, yeasty characteristic of which to speak. In fact, upon my first bite, I immediately likened it to the warm cinnamon roll shooters from Chili's. Have you tried them? As far as I can tell, those little cups of heaven consist of layers of streuseled coffee cake and cinnamon-powdered sugar glaze. (Not a bad idea, right? Kudos, Chili's!)


Even though this cake is clearly different from your standard cinnamon roll in texture and flavor, it's similar in that cinnamon is the star (as it should be). When you hit a pocket of that sugary cinnamon streusel while also getting a taste of the cake and glaze, the result is a perfect sweet and spicy bite.

Did I like this? I think it's fairly obvious that the answer is a resounding YES.

Cinnamon Roll Shooters in Cake Form
Cake:
1 box of yellow cake mix
4 eggs
¾ cup oil
1 cup sour cream (I used 1 cup of yogurt + 1 teaspoon of baking soda)
1 cup brown sugar
1 tablespoon cinnamon

Icing:
2 cups powdered sugar, sifted
3-4 tablespoons milk

Preheat oven to 325F and grease a 13x9-inch baking pan.
Mix the first four ingredients by hand and pour into the prepared pan.
In a small bowl, combine the brown sugar and cinnamon and sprinkle it over the cake batter. Swirl decoratively with a knife.
Bake for 40-50 minutes and let it cool briefly before adding the icing.
To make the icing, stir together the sugar and milk until smooth, adding more milk as needed. Pour over the warm cake.

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oh ye of little faith

I've come across a lot of recipes with funky combinations of ingredients, and what I've learned is that you really shouldn't knock something until you try it.


Recent phone conversation with Mamsterdam (slightly embellished for the sake of entertainment):

M: Did you cook anything today?

G: I did. Lately I've seen a bunch of recipes combining chicken with something hot and spicy and something sweet, usually fruit preserves.

M: Okay...

G: So I took my chicken pieces, smothered them with copious amounts of cumin and chili powder (as I'm wont to do), and browned them a bit in the skillet. Then I added some hot salsa (mild salsa is absolutely useless to me and I laugh at the idea of it) and--brace yourself--apricot preserves.

M: Apricot preserves and salsa?

G: Yes.

M: Apricot preserves. With salsa.

G: Yes.

M: And you enjoyed it? You enjoyed this mixture of apricot preserves and salsa?

G: Yes.

M (sighing): Where did I go wrong in raising you?


Oh Mammicus. I'll have you know that I really liked this particular melange of flavors. It was ridiculously hot (I wouldn't have it any other way) thanks to the salsa and chili powder, but the heat was tempered by the super-sweet apricot preserves. Like Mamby-Pamby, I had my doubts at first, but it turned out to be a really great meal!

Moral of the story: Sneer not at unusual ingredient combinations.

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a veritable rainbow!

This may just be the purdiest dish I’ve ever thrown together.



Red and yellow, black and white (we are precious in His sight). Green. Maroon. Beige.


I call this concoction Bean Salad (creative, right?), and every version is different. This particular batch would benefit greatly from some cilantro, by far my favorite herb, but I went to two grocery stores in pursuit of it and came back empty-handed (and therefore slightly depressed). I don't usually include quinoa, but since it's my new go-to ingredient, I threw it in too.

This is so easy that I'm almost ashamed to post it as a recipe, but hey--I wanted to share the pretty pictures. :)

Bean Salad
1 15 oz can black beans
1 15 oz can kidney beans
1 4 oz can green chiles
1 16 oz can diced tomatoes
2 bell peppers, diced
1 cup corn (scrawny shoepeg was all I had on hand)
3/4 cup cooked quinoa
1/2 cup cilantro (by way of my imagination)
salt, pepper, cumin, chili powder, oil, and red wine vinegar to taste

Drain canned goods. Rinse beans. Combine all ingredients in large bowl. Stir. Chill. Eat.


And eat some more.

Although not a traditional breakfast food, Mansi of Fun and Food has encouraged me to submit this dish to Weekend Breakfast Blogging #20. The theme this month is balanced breakfasts, and the stipulations are that the dish must be vegetarian and contain foods from at least two of the food groups.


With quinoa, peppers, corn, and beans in the mix, this bean salad definitely meets those criteria.

And hey, I've got a huge plastic container full of the stuff in my fridge...maybe I should start eating it for breakfast.

And lunch.

And dinner.

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brussels sprouted out

I have a definite tipping point when it comes to any given foodstuff.

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the brilliance of black beans

I don't discriminate against beans--I sincerely love them all. But if you twisted my arm (or, say, threatened to make me beanless for life), I'd have to confess that the black bean is my favorite.

Black Beauty, if you will.

I can't explain why I feel that way, but I do. Perhaps it's their unbounded versatility, or perhaps it's their hearty texture. Perhaps it's the way they turn the water purple when they're rehydrated from a dried state. I just don't know.


Although they make a fine accompaniment to almost any type of cuisine, I've found that they're rarely in the spotlight. The black bean deserves a little more recognition, folks! So here's my version of black bean soup, full of those glorious beans, sauteed veggies, and spice. Lots of spice. I love the texture created by pureeing the soup with my immersion blender, but that's an optional step.


Make it your own, but by all means, make it!

Black Bean Lover's Black Bean Soup
2 to 3 Tablespoons olive oil
1 cup onions, chopped
1 cup serrano peppers, chopped
1/2 cup carrots, chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon celery salt
1 teaspoon fresh-cracked pepper
1 teaspoon salt
4 cups black beans, soaked, cooked, drained, rinsed, what-have-you
1 14.5-ounce can diced tomatoes with chiles, undrained
4 cups chicken stock or water

Heat oil in a large pot, add onions, peppers, and carrots, and cook on medium high, stirring often, until soft and starting to brown, about 10 to 12 minutes. Add the spices and cook, stirring, for 2 minutes.

Add the beans, tomatoes, and liquid. Cover and bring to a boil, then simmer with the lid barely cracked, stirring occasionally, for 30 to 60 minutes.

Purée with an immersion blender until the desired consistency is reached, or transfer about two-thirds of the soup in batches to a regular blender and purée, then return to the pot. Heat to desired temperature and devour.

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ole! (chinet giveaway numero uno)

I have high standards. I know this to be true, mostly because I've been told as much by several people who know me well. I don't think it's a bad quality, but it does leave me open to disappointment more often than not. It's also pretty difficult to impress me.

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it's bean too long

I haven't posted a soup recipe since 2009. Dang. It's not because I'm not making and eating them, I think it's more to do with the fact that they're a)not extremely photogenic, and b)rarely the result of an actual recordable recipe.

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there's no place like home (and a giveaway)

I'm so proud of my Southern heritage, and a lot of that has to do with food.

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grounded for life

Should I invest in a meat grinder? I'm considering it.

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beat the heat with a cat o' nine tails

Wow. When I first decided to host an event, I convinced myself that I'd be satisfied with even ten entries. Never in a million years would I have expected 64 of you to participate! (That's right, we had three late-comers, but I'm a softie like that...) I'm astounded and ever so grateful!


Now, let's get to it!

The only logical place to begin is with the starters (and a few miscellaneous sides):

I received two versions of salsa. The first was created by kellypea of Sass & Veracity, and she dubbed it SoCal NON-Cowboy Caviar. You won’t find sugar anywhere near her salsa/salad/salsa salad, but you’d better not skip the salsa verde.


Lucy from Sweets, Savories, etc. sent in the second salsa, inspired by the Southwestern Egg Rolls from Chili’s (one of my favorite chain restaurants). It’s appropriately named Southwestern Salsa, and contains all the goodies you find in one of those egg rolls and more.


One of my favorite foods to come out of Greece is Tzadziki Sauce—it’s so versatile and tasty. This particular version comes from one of my go-to sources for authentic Greek dishes--Erinn from Sunday Dish. She does it right!


Susan and Kenny from Life at Quail Hollow made good use of their copious tomatoes with this Tomatoes and Goat Cheese appetizer. Stunning presentation!


The next starter is a real looker--Ricotta-Stuffed Zucchini Rolls made by Jude of Apple Pie, Patis, and Pate. She dared to take a Gordon Ramsay recipe and change it up a bit, adding almonds instead of pine nuts. I, for one, am glad she did—think of that crunch, people!


Lore from Culinarty sent in our final hors d'oeuvre. She made Cheese Tuna Stuffed Tomatoes. These are so lovely that I’m even willing to overlook the use of a hard-boiled egg.


I wasn’t sure where to stick the entry from Sandi of WhistleStop Café. Frankly, Dilly Beans are one of my favorite foods, and you’ll find me eating them at all times of the day. Yes, the beans get cooked, and yes, the brine is boiled, but I love these things, so I’m making an executive decision as the sole judge and allowing it!



Let’s move on to the cold soups:

I'm not kidding when I say that avocados are my weakness. If I see them in the ingredient list, I'm hooked. Antonia of FOOD, GLORIOUS FOOD must've known this about me, because she offered up some magical Chilled Avocado Soup. Apparently the recipe came from her old milkman—if you ask me, he was a keeper!


Nuria from Spanish Recipes made a unique Green Gazpacho, utilizing some fennel and other lovely verdant veggies. The smell of this soup may take her back to her childhood, but it would probably take me to cloud nine!


How about a different but equally enticing gazpacho? This one comes from TS and JS of [eatingclub] vancouver. Would you look at that texture? Their father wasn’t interested in any cold soup, but I sure am.


The final gazpacho was a Citrus Gazpacho, sent to me from Sarah of Fritter. She almost set something on fire, but not her kitchen—her mouth! Be careful with those hot peppers!


I really, really hope to have some golden tomatoes soon, mostly because I want to make this Chilled Golden Tomato Bisque from Louise of Livin’ Local. She mentions the mantra “start with the best ingredients and don’t mess them up,” which I’ve never heard before but really like.



From there, let's move on to the salads. There were lots of salads, which makes perfect sense, wouldn't you say?

Elle from Elle’s New England Kitchen brought back this Fresh Summer Salad with Roasted Red Pepper Hummus, Feta, and Pita Bread Wedges. The New England weather hasn’t been too harsh lately, but this would hit the spot whatever the temperature outside.


Marilyn from Simmer Till Done has a great option for those of you green-thumbers who have cukes taking over your gardens. Her Cucumber-Feta-Tomato Salad is easy-peasy and definitely appropriate for feeding a crowd.


The Olympics have started up in Beijing, and Christine of Kits Chow made her take on a Beijing Cucumber Salad after hearing a reference to it on the radio. Looks good to me!


Mary from Shazam in the Kitchen made a salad right up my alley--Black Bean, Corn, and Cabbage Salad. Great flavors, great textures, and healthy to boot. I can see why she’s been eating this for years.


One of the best things about summer is the fresh fruit it brings. This salad of Summer Fruits made by OhioMom of Cooking in Cleveland would certainly hit the spot on a hot day. Isn’t that kiwi beautiful? I think it’s gotta be one of the most photogenic fruits.


If you like Greek flavors, you’re gonna love this Greek Salad submitted by nicisme from Cherrapeno. You can rest assured at its authenticity since she first had it on her honeymoon on a Greek island!


Another awesome greens-less salad is this Tomato, Pepper, Cucumber, and Feta Salad made by Laura of The Spiced Life. If, by chance, you’re wealthy and have a pantry full of balsamico, she recommends putting a drizzle of it right on top.


Dorit of prettybaking in Israel experiences some fierce heat during the summer, so we can definitely take her at her word that her Mango Salad is a refreshing treat. Take a look—it won’t take much convincing.


This aptly-named dish sent in by Nikki of canarygirl is downright gorgeous. I’ve never seen canned lentils, but she had some in her pantry and made excellent use of them. The bit of cloves in Michelle’s Incredible Lentil Salad is an awesome touch.


Coming to us all the way from South Africa is Jeanne of Cook Sister! She offers a Carrot and Coriander Salad, which hit the spot for her after a particularly trying commute home from work. Whether you call it coriander or cilantro, it’s still my favorite herb.


Caprese Salad is a quick, beautiful, delicious, and healthy dish made by Jescel from Spice of Life. Her post is particularly heartfelt, stressing how essential it is that we maintain some sort of personal contact in this technology-focused world.


I love me some beans, and Mindy from Coffee & Queso sent in her favorite summer side, a Tuscan Cannellini and Tuna Salad. It takes her back to her time spent studying abroad in Tuscany—I can barely contain my jealousy!


Jessica of FoodMayhem added a dazzling new dish to her repertoire with this Asian Pear Beet Salad. I’m loving those colors and the unique combination of tastes sounds pretty enticing.


Another fruity and minty salad (a Cantaloupe Salad with Avocado and Mint, to be exact) was sent in by cookinpanda of Flexitarian Menu. She tried a unique variety of melon--the Crenshaw--and deemed it to be very similar to the cantaloupe. It doesn’t matter what you call it--she had me at avocado.


Marie of A Year From Oak Cottage wrote a really lovely post about the importance of being kind—you really should read her beautiful words. They’re so beautiful that I’m willing to look past the boiling required for the potatoes in her Tomato, Potato, Corn, and Basil Salad. Simple and delicious.


I’m not surprised that Deeba from Passionate About Baking was able to overcome the heat with this Explosive Mango-Nectarine Salad. Her vinaigrette sounds amazing!


Our last salad comes from Ann of Redacted Recipes. Her Cool as a Cucumber, Melon, and Tomato Salad combines all sorts of textures, colors, and flavors to yield a completely appetizing dish.



Main dishes were scarce, but it's all about quality, not quantity:

Susan of Slice of Sueshe brought back her Cheesecake Factory-inspired Chinese Chicken Salad. Skip the fried wonton skins and use leftover cooked chicken and you’ve got a perfect no-heat-required summer meal.


In an effort to cope with the unacceptable lack of Mexican mercados in her vicinity, Francie Baker of Frantic Home Cook made this Bulgur Salad with Feta and Shrimp. If you can’t have Mexican, I think it’s a filling and suitable alternative.


Sharon from Culinary Adventures of a New Wife made a fancy-shmancy Tuscan Fagioli con Tonno. Don't you think food names sound more sophisticated when they're in Italian?


Chipotle is an eye-catching word for me. If I see it, I'm intrigued. Mrs. L from Pages, Pucks and Pantry made a Chipotle Chicken Taco Salad that sounds downright drool-worthy and completely good for you. That chicken was already cooked, right, Mrs. L?


Michelle of Big Black Dogs has improved the boring ol' BLT and made a BBLT--Bacon, Basil, Lettuce, and Tomato. I, for one, think basil would make all the difference for this quick-fix meal.



Every meal needs a beverage:

How about a Fuzzy Peach Melba? Cathy of Noble Pig has made one heck of a beautiful version, obviously inspired by the delicious dessert of the same name. What an excellent use for a plethora of peaches.


To me, Lassi brings to mind the loveable dog that frequently saves young Timmy. To Nazarina of giddy gastronome, an Iced Mango Lassi is a refreshing and delicious yogurt-based drink. I like 'em both.


Tiffany of The Garden Apartment got a mega watermelon, so she put it to good use. She made both a fantastic Watermelon Rum Colada and a Watermelon Granita. She admits to using the stove to make her simple syrup, but that’s okay--there’s always the microwave option!



Last, but in no way (no way) least, are the desserts:

First up, a cupcake fake-out! Rindy R. from Kitchen Klique created this Mint Chocolate "Cupcake" using just four ingredients and has me convinced that it's supercalifragilisticexpialidocious!


Although it's not all that hot in South Africa right now, this Strawberry Yogurt Tart from Nina of Nina’s Kitchen would hit the spot in any weather. She used a kettle to heat some water, but again, a microwave will do the trick.


Lynne of And Then I Do The Dishes brings us her Lemon-Lime Frozen Yogurt. I don't know about you, but I've always found lemon-lime-flavored anything to be refreshing, and I'm sure this is no exception.


Gloria from Canela Kitchen’s Recipes made a similar frozen concoction--Lemon Pie Ice Cream. I personally think this would be incredible on top of a hunk of warm blueberry pie.


Linda of make like sweeter! introduced me to a new delight--Halawa Tamr, or Walnut and Date Balls. They’re suitable for people on any diet, whether it be gluten-free, vegan, sugar-free, or dairy-free.


How about some cheesecake? Kevin of Closet Cooking prepared a gorgeous No-Bake Cheesecake, bejeweled with plump blueberries. I’m especially loving the addition of maple syrup to his crust.


Emiline of Sugar Plum will make your mouth water for her Greek Frozen Yogurt with Honey-Drizzled Currants. She was a bit surprised by the sourness of the currants, but I’m sure that was quickly taken care of with the honey drizzle. It’s also important to mention that she wrote her post with a piece of her finger missing—what a trooper.


Oakley Rhodes of Lemonbasil threw together this Minty "Ugly Fruit" Smoothie using some produce that was on the brink of biting it. She made a pretty good save, wouldn't you say? It’s great when something ugly morphs into something beautiful.


We're in serious need of some chocolate here! Luckily for us, Jessica from Fearless Kitchen created some Chocolate Hazelnut Ice Cream, making wonderful use of that glorious ingredient known as Nutella.


I love a good pina colada, but I'd love a slice of Lisa's Pina Colada Pie even more. It’s easy and quick—which is usually an important characteristic for me—as well as refreshing and creamy. Check out her blog The Cutting Edge of Ordinary for more great eats.


Something named Diet "Buster" Bars is bound to be delicious, and that's certainly true for this decadent creation from Cathy of Where's My Damn Answer. The possibilities for add-ins are endless, and I think each one deserves to be tested.


Elvis is getting a lot of recognition in Blogland these days. Bunny from Bunny's Warm Oven made an Elvis Parfait that the King (and everyone else) would no doubt love.


Sophie from Flour Arrangements just got a new oven, but she didn't need it for her No Bake Oatmeal Pumpkin Cookies. These would be appropriate for any season.


I love being introduced to exotic new foods, and Mike of Mike's Table has done just that with his Dragon Fruit and Coconut Sherbet. Isn’t his presentation magnificent?


Need more chocolate? I do. Check out Christie's awesome contribution--Chocolate and ANZAC Ice Cream Sandwiches. (Also awesome? Christie's blog, Fig and Cherry. Go see for yourself.)


If you're like me and your experience with figs begins and ends with Fig Newtons, you'll be excited by what Amy and Johnny of We Are Never Full made for the event--Figs with Yogurt, Honey, and Pistachio. This is a wonderfully elegant dessert, even if, like Amy and Johnny, you’re not a dessert person.


Melanie of My Kitchen Cafe recreated her delightful Frozen Key Lime Pie. I'll tell you one thing--I wouldn't have any problem devouring this before it got soft on me. And just look at that color!


Do you know what a paleta is? I didn't, but fortunately, Krysta of Evil Chef Mom was kind enough to educate me. She made these unique Banana & Dulce de Leche Paletas. Just hearing the words “dulce de leche” makes me weak in the knees.


Indigo from Happy Love Strawberry sent in a double whammy--Pineapple Sorbet and Coconut Ice Cream. I know sorbet is better for you, but give me that ice cream (even if it does require a bit of heat)!


Would you believe I've never tasted saffron? Mansi of Fun and Food certainly has, and she used it in this Shrikhand, a traditional Indian yogurt and saffron dessert. Not only is this a simple and delicious dish, but it also has the added bonus of being calcium-dense!


Whether you say "pee-cans" or "pa-cahns," these Pralines made by Lisa of My Own Sweet Thyme will please your palate. This is one of the best uses for the microwave that I’ve ever seen.


It's about time for a little more chocolate, wouldn't you say? Here's what Gigi of gigi cakes created--Milk Chocolate Malted Ice Cream. We’re lucky to have a picture of this ice cream, since it seems that Gigi’s ice creams have a tendency to be eaten before the camera can even come out of its case!


Susan of Sticky, Chewy, Creamy, Gooey made some stunning Mango-Blackberry Swirl Ice Cream. Doesn't that sound like a stellar combination? It’s quite the looker, too, and makes me wish I had my very own mango tree.


This Mixed Fruit and Yoghurt Parfait made by Zhulaiha of ovenhaven could double as a breakfast or healthy dessert. She says she prefers to call it her “These Are a Few Of My Favourite Things Parfait,” which is a nice reference to one of my favorite movies of all time.


I adore avocados. So does Jescel from Spice Of Life (and the aforementioned Caprese Salad), so she made an Avocado Shake. Does this healthy concoction count as a dessert? I vote yes, although I might get caught eating it for breakfast.


Amy from Tart Reform consulted a Robin Miller cookbook to make her Frozen Lime Pie. So simple, so delicious, and I’m loving the green sprinkles she threw in for color.


Have you ever heard of using cream cheese to make ice cream? Tartasacher from mil postres (1000 Desserts) created this Cheese Ice Cream with Red Sauce Fruits, which sounds like it’d be tangy and smooth and all together heavenly.


Finally, we have these No Bake Granola Bars from Lori of Lori’s Lipsmacking Goodness, which are perfect for any type of weather and any time of day. The variety of things you could add also make these appropriate for anyone’s tastes!


There you have it, folks--one whopper of a beat-the-heat round-up.

Perhaps you’re curious about the prize-winner, yes? When I said I’d be picking an entry based on deliciousness, relevance, perhaps some visual appeal, and any other random factor I deemed important, I assumed I’d have only a few entries from which to choose. As it is, there are just way too many amazing creations to justify singling one out, so I had to change my plans. The last thing I want to do is hurt feelings or create hostility (especially when it’s directed toward me...). So, I meticulously and painstakingly wrote out the names of all the contributors and drew one out of a bag.

Drum roll, please...

The winning entry is:


Sarah, from the lovely blog Fritter! Milady, if you’d like your prize (New South Grilling), please send me an email with some contact information. Don’t worry--I’m an extremely precautious and discrete person and I promise not to sell your address to any junk mail purveyors or stalkers.

Thanks again to everyone who participated (and even those who thought about contributing but got distracted)--I’m much obliged!

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