BEST BITES: 8 RECIPES USING CRANBERRIES!

I absolutely LOVE cranberries; they're tart and sweet and perfectly brighten up any recipe.

Here are 8 cranberry recipes I've made and think are perfect for the season- so Pin this image for later when you're looking for a great dessert/drink/snack to make with the cranberries in your fridge!

1. CRANBERRY APPLE GALETTE: I make 2 of these every year for Thanksgiving, and then a few more for assorted Christmas parties- and they're always such a crowd pleaser! SO much easier to make than a pie, but just as delicious.

2. CRANBERRY MOSCOW MULE: Moscow mules are one of my favorite cocktails, and the cranberries just make them that much more festive.

3. CRANBERRY LEMON BREAD: One year I made quite a few mini loaves of this and gave them out as gifts and I'm pretty sure people liked the bread more than anything else I bought them. #win.

4. CRANBERRY CHAMPAGNE FIZZ: This post is from SO long ago so the pictures are awful, but the drink is fabulous!

5. CRANBERRY ORANGE SCONES: If you're a cranberries-for-breakfast kind of person, these scones are for you.

6. CRANBERRY ORANGE COSMO: This is just like a classic cosmo with less lime and more orange- a little sweeter, and dangerously boozy.

7. CRANBERRY ORANGE COOKIES: Chewy, tart, and always super easy to make.

8. CRANBERRY BLUE CHEESE WONTONS: These are technically cranberry pecan blue cheese cream cheese wontons...but that title was just too long. These are baked, not fried...so go ahead and tell yourself they're healthy!

What's your favorite cranberry recipe?

Let me know, I'd love to try it!

xo, lp

For more colorful things, follow me on instagram here -->  @lpodlich

TAKE A BITE: BAKED CINNAMON SUGAR CREAM CHEESE WONTONS

This isn't the first wonton recipe to grace this lovely blog. I've gone spicy with the sriracha wontons, and I've gone savory with the blue cheese & cranberry wontons ... and now it's time to go downright sweet!

I bring to you:

Like the other wonton recipes I've shared, this one is so dang easy. You only need a few ingredients and a few minutes!

What you'll need to make it happen:

For the wontons-

- Wonton wrappers (I get nasoya from Target)

- Olive Oil Spray

- 1/2 brick of Cream Cheese 

- 1 tsp cinnamon + 2 tsp granulated sugar (to mix with cream cheese)

- 1 Tbsp cinnamon + 1 Tbsp granulated sugar (to top wontons with)

For the sauce-

- 1/2 cup raspberries (frozen or fresh)

-  1 Tbsp granulated sugar

- Water

How to make it happen:

Step 1: Mix together your cream cheese, cinnamon & sugar 

Step 2: Scoop about 1 Tbsp of your cream cheese mixture onto a wonton shell, and after wetting the edges, fold the shell in half, pressing the edges closed.

Step 3: Spray lightly with olive oil spray and sprinkle with your remaining cinnamon sugar mixture

Step 3: Bake in a 350 degree oven for 6 minutes, flip, and bake for another 6 minutes or until golden brown!

Step 4: Eat while still hot (just don't burn your mouth!)

While your wontons are baking, throw together your dipping sauce:

Step 1: Put your raspberries, sugar, and water in a microwave and heat for 30 seconds at a time until the raspberries are fully softened.

Step 2: Mash your raspberries together with a spoon until mixture is well combined.

If you want a smoother sauce, throw it in the blender or food processor until the chunks are gone!

Ugh these are good. I'm a bigger fan of savory things than I am of sweet usually, so I can only eat a couple of these- but the tangy raspberry sauce really helps balance these out!

What sweet snack is your go-to?

For more Food Recipes go HERE!

xo, lp

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follow B&B on instagram here: @lpodlich

BEST BITES: CURRANT + LEMON MUFFINS

Today's recipe includes an AWESOME ingredient I've actually never baked with before, but have always loved: CURRANTS!

Growing up in Minnesota, we had wild currants grow on bushes near our house. My sister and I would pick them and eat them right on the spot. I was so excited when I found them at the farmer's market recently! They're tart and tangy and pop when you bit into them- kind of like a hybrid between and cranberry and a pomegranate seed:

I decided they'd be perfect to bake with, so I threw them into one of my usual muffin recipes with lemon and they turned out EXCELLENT. Half the batter was in mini muffin tins, half was in regular- both were eaten equally between family and friends :)

Here's what you need to make it happen:

- 1 1/2 cup fresh currants- washed, and destemmed! If I had had more I would have put even more in!

- 1 lemon: both zest and juice

- 1 cup skim milk

- 2 large eggs

- 1/2 cup vegetable or canola oil

- 1 cup granulated sugar

- 4 teaspoons baking powder

- 1 teaspoon salt

- 3 cups all-purpose flour

How to make it happen:

Step 1: Preheat your oven to 400 and line your muffin tins with liners. 

Step 2: Combine your dry ingredients: flour, sugar, baking powder, and salt.

Step 3: Mix together your eggs, milk, and oil, and add to the dry mixture

Step 4: Stir in your lemon juice and zest, and gently mix all together with a spatula. I don't like using a mixer for muffins, they always end up kind of tough!

Step 5: Fold in your currants carefully so they don't all burst open!

Step 6: Fill your muffin cups 2/3 full if you want them to have a slight cap, or a little more full if you want the dramatic muffin top look (yes, I said muffin top!).

Step 7: For mini muffins, bake for 20 minutes- for regular muffins, bake for 25-30 (until lightly golden brown)

Step 8: Serve to your family/friends and enjoy!

 Personally, since the fruit is smaller, I think these were a lot better in a mini muffin form- each bite evenly guarantees some currant in it!

Have any of you ever baked with currants before? 

Tell me what you've made, I'd love to try the recipe!

xo, lp

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For more recipes, go HERE!

RECIPE REFRESH!

I've had this blog since 2011, back when Michael & I lived in Virginia.

We had no family or friends nearby- so I chose to start documenting our life out there. Over time I started sharing the recipes I was trying, the crafts I was making, and the trip we were taking.

Sharing recipes is by far my favorite thing to do still- and I recently refreshed my recipe index.

Some images are back from when I had a point and shoot camera (flash. omg. so bad), and some are new & a whole lot nicer to look at.

The recipe index is still under works- I'm hoping to add some images soon- but it's now broken down into clearer categories that makes it much easier to find a specific kind of food or drink- from mojitos to scones to quinoa.

So check it out HERE. 

Share it. 

Enjoy! 

& for more food pictures I don't share on the blog, go HERE! 

xo, lp

EASY + FAST 5 STEP FRIED RICE

I took these pictures AGES ago and totally forgot to post this recipe, but it's one that too good and too easy not to share! 

Vegetable Fried Rice can be sooo satisfying. Salty soy sauce, crunchy veggies, warm & filling rice.

This recipe just takes 5 steps- and assures you'll have a tasty meal or side dish in no time at all!

What you'll need:

- 2 cups cooked white or brown rice *it's best to cook it the night before- but not necessary!

- 1/2 cup diced carrots

-1/2 cup peas (thawed-not frozen)

- 1/2 cup diced white or yellow onion

- 1 large egg

- 2 Tbsp veggie oil

- soy sauce

How to make it happen:

Step 1: Heat your oil in a wok or large pan and saute your veggies for 2-3 minutes.

Step 2: Push your veggies to the side of the pan and crack your egg on the other side of the pan

Step 3: Lightly scramble the egg in the pan, until cooked and in small pieces

Step 4: Add your rice and toss all ingredients together

Step 5: Add soy sauce to taste (I usually use 1 Tbsp to start), and once rice is heated- remove and eat!

This is totally one of those recipes to pin now so when you're looking for a quick recipe you can pull it up and make it!

What's your favorite quick & easy meal to make?

For more recipes go here!

xo, lp

** want an inside look into B&B? be sure to go HERE! **

BEST BITES: QUINOA CAPRESE SALAD

I can't believe I haven't shared this recipe yet.

Ridiculous.

It's one of my vegetarian, healthy recipes that even the carnivores in my life love. 

It's ridiculously easy to make, and it's full of protein and fiber. The mozzarella is creamy and salty, the sundried tomatoes are slightly sweet, and the quinoa is super filling!

What you need to make it happen:

- 1 cup quinoa

- Basil leaves

- 1/2 cup sundried tomatoes

- 1/2 cup mini mozzarella balls

- olive oil (preferably garlic or basil infused!)

- salt & pepper to taste

How to make it happen:

Step 1: Cook your quinoa to the directions on the package, and set aside to let cool.

Step 2: Once cooled, stir in your basil, sundried tomatoes, mozzarella, and 2 tablespoons olive oil.

Step 3: Season to taste with salt & pepper.

Keep in refrigerator until ready to serve!

 Garnish with a few basil leaves:

Do you have a favorite healthy recipe to make?

Leave the recipe in the comments, I'd love to try it out!

xo, LP

Looking for more Quinoa recipes?

Try my Garlic Parm Quinoa or my Quinoa Stuffed Peppers!

ALSO:

Follow me on Instagram for more food photos!

Find me here ---> @lpodlich

TAKE A BITE: SUMMER GUMMI BEAR MINI CUPCAKES

Labor Day has come and gone, but I'm just going to hold onto summer for fewww weeks longer.

These cupcakes scream SUMMER...er...END OF SUMMER!

So- if you're having a "I'm not ready for fall to come yet" party, be sure to make these sweet gummi cupcakes!

Just your average gummi bears chillin' in gummi tubes.

What you'll need to make it happen:

- Gummi Bears

- Lifesaver Gummies

-  White Cupcake Mix OR Recipe

- Vanilla Frosting

- Blue Food Coloring

How to Make it Happen:

Step 1: Bake your cupcakes!

Step 2: Color your frosting blue & frost your cupcakes when cooled - using a frosting knife to pull up on the frosting, making waves.

Step 3: Squeeze a gummy bear into a gummi lifesaver and voila! You have the cutest little mini cupcakes ever.  

Not a bad end of summer treat, right?

I brought these in to work (as I do with all sweet treats) and they were a big hit!

How are you celebrating the end of summer?

If you make these, be sure to Instagram them and tag me (@lpodlich) so I can see your awesome handywork!

xo, lp

for more sweet treats- click HERE!

take a bite: SHARK WEEK cupcakes!

Here's the thing-

I was pretty scared of sharks for a solid amount of my life.

Actually.

Wait.

Yeah, no, I'm definitely STILL fully afraid of sharks. I wish I could be one of those people who's like "Sharks are our friends! Beautiful powerful beings" - but I just...can't.

All I think of is TEETH! Big. Huge. Teeth.

So that leads me to talking about Shark Week. I used to be unable to watch it- in college I would stay in my room to avoid it when roommates would watch it. YES I'M THAT LAME. GET OVER IT.

I'm finally at the stage where I think it's not completely horrifying to see seals get annihilated by some great white...and thus, I've learned to love Shark Week (Which starts Aug 10th!).

So clearly that calls for cupcakes, right?

Of course it does.

The recipe itself isn't anything fancy- just a basic white cupcake recipe, and a jar of vanilla frosting...along with some blue food coloring + gummy sharks!

Here's how to make it happen:

Step 1: Dye batter blue & bake away!

Step 2: While cupcakes are cooling completely, add blue food coloring to your frosting, but don't fully mix. 

Step 3: Add a few more drops of food coloring to the frosting so there are dark blue lines running through it- this'll make the waves look even better :)

Step 4: To create your waves, frost your cupcake & using a knife-press down and lift up, creating little curly waves.

Step 5: Add a shark gummy, and you're good to go!

 Alright- tell me friends- what are YOU going to do to celebrate Shark Week?

Anyone else going to make some cupcakes??

xo, lp

oh, and for those of you that REALLY love it, here ya go!:

BEST BITES: BRIE + APPLE PIZZA

Oh my friends, do I have a treat for you!

This pizza is just...everything.

Am I being dramatic? Eh I mean maybe...but really, it's one seriously delicious dinner. Or lunch. Or brunch. Or breakfast?

One of my favorite places to eat in Madison makes a seriously delicious wood-fired brie & apple pizza- and this was my desperate attempt to re-create it. Since I don't know their actual recipe it's not identical, but it's pretty darn close!

What you'll need to make it happen:

- Pizza Dough Mix (I use this Betty Crocker kind!)

- 1/4 Granny Apple, sliced thinly

- 1 shallot, cut small

- 1/3 wheel Brie (any brand)

- 1 cup shredded mozzarella cheese (or other pizza mix)

How to make it happen:

Step 1: Preheat your oven to 425

Step 2: Make your dough as package instructions direct!

Step 3: Sprinkle half your cheese on the dough, and layer on your apple, brie, and shallots.

*yes, cut the rind off the brie. 

Step 4: Top with the rest of the shredded cheese, and bake in oven for 20 minutes, or until golden brown!

Step 5: Let slightly cool, and enjoy!

And the finished product! 

Golden.

Cheesy.

Salty.

Sweet.

This is one of those recipes that you're going to want to Pin and save to make for every summer dinner party this year!

What's your favorite summer dinner to make?

If you don't have a go-to yet, make this one yours!

xo, lp

For more recipes, go HERE!

Let's be Instagram friends! Find me here --> @lpodlich

12 COCKTAILS TO GET YOU READY FOR SUMMER!

Here's 12 reasons to look forward to summer...and to buy a ton of cute paper straws!

1. Fizzy Pineapple Lemonade Punch- you'll never guess what the secret ingredient is! 

2. Raspberry Bourbon Fizz- Bourbon, but ladylike.

3. Kiwi Berry Sangria- If you're feeling a little tropical

4. Not-so-Kiddie-Cocktail- aka the Dirty Shirley

5. Orange Ginger Mojitos- doesn't get more refreshing than these!

6. The Clemetini- the best way to get your Vitamin C

7. Nectarine Basil Lemonade- with or without vodka, you choose.

8. Raspberry Lemon Maritini- a whole lot of girly in one glass.

9. Brandy Slush- hands down the best summer drink EVER.

10. Mixed Berry Mojito- In case you can't pick a favorite berry!

11. Strawberry Lemon Candy Vodka- the sweetest there is.

12. Patriotic Icee Slush- for all you who love the red,white, and blue.

If you're not quite in the summer mood yet, be sure to pin this and make 'em later!

What's your favorite summery drink?

Bonus points if it's one of these!

xo, lp

BAKED CRANBERRY & BLUE CHEESE WONTONS.

It's been a little bit since I've shared a recipe on this here blog, so I figured I'd start the end of a hiatus off with a bang- with THESE:

If you've hung out at this blog for a while, you may remember me sharing this Pecan/Cranberry/Blue Cheese Spread a while back. The other day I had some wonton wrappers to use so I figured- why not make this spread into a wonton? Is there anything that DOESN'T taste good in a crunchy wrapper? I think not.

Plus, you need just a few ingredients:

What you'll need to make it happen:

- Wonton Wrappers

- 8 ounces of cream cheese

- 1/2 cup chopped dried cranberries

1/3 cup chopped pecans

- 1/2 cup crumbled blue cheese

- Olive Oil Spray

How to make it happen:

Watch out- these are suuuuuper tough:

Step 1: Mix in your cheese, cranberries, and pecans into your softened cream cheese.

Step 2: Take 1 Tbsp of your mix and fold it into your wonton- pinching the corners in to seal.

Step 3: Spray lightly with olive oil spray and put onto an ungreased baking sheet.

Step 4: Bake at 350 for 12-15 minutes, checking every 5 to make sure they're not burning! Bake until golden brown, let cool slightly, and enjoy!

These wontons have so much flavor there's no need for a dipping sauce at all. They're salty and sweet and creamy and crunchy. Best of all the worlds!!

I love these wontons because they're completely unexpected - if you want to totally mess with your guests heads - don't tell them what's inside and let them guess! I mean...unless they have a nut allergy. Then, geez- please tell them.

Any other blue cheese lovers out there?

If you're a blue cheese fan, try this dip, and if you're just a wonton fan, you must try these!

xo, lp

AGED WHITE CHEDDAR MAC & CHEESE

 The only homemade mac & cheese I liked as a kid was the stuff my mom made with Velveeta. It was just butter, milk, and Velveeta microwaved until melted and poured over noodles. Basic, delicious, salty (as everything with Velveeta is).

This is a little bit of an upgrade from those days- mainly because the cheese I used was some 4 year aged white cheddar from a local cheese company. I mean, can you do any wrong with 4 year aged cheddar? No, no you can't.

Now before you hightail out of here thinking this is going to be an pretentious post that includes talking about eating this dish with a nice pinot in a room full of aged mahogany- I promise it's not. This recipe is crazy easy, but saying "aged white cheddar" just makes you sound hella fancy.

Here it is, team:

What you'll need to make it happen:

4 Tbsp butter

4 Tbsp Flour

3 cups milk (I use skim)

2 cups Aged White Cheddar Cheese- shredded

1/2 box elbow mac noodles (you can use more if you don't want the noodles as coated)

Salt, Pepper, Paprika to taste

How to make it happen:

Step 1: Cook your pasta about 1-2 minutes less than you usually would, drain, and set aside.

Step 2: Melt your butter on medium-low in a large sauce pan, stirring as it melts.

Step 3: Add in your flour, and whisk until well incorporated. Continue to stir for another 3 minutes, and if your burners run hot- lower to low heat. If your burners are too hot you WILL burn your mixture. And it will smell. And it will make you sad that you have to wash your pot and start again. This definitely happened to me the first time around. ARGH.

Step 4: Add milk and stir until well mixed and thickened, about 5 minutes.

Step 5: Add in 1 1/2 cups of your cheese, stirring until melted. This will probably take a LONG time. Took mine about 15ish minutes to make a full, creamy, thick sauce. Pain in the butt, but worth it!

Step 6: Add salt & pepper (about 1 1/2 tsp each) and stir in your cooked noodles.

Step 7: Pour into a 9x13 pan, top with the rest of your cheese and sprinkle with paprika. Bake for 10-15 minutes or until cheese is fully melted & bubbling.

This mac & cheese is KILLER. It doesn't just taste like your run of the mill mac & cheese, I can guarantee you that. It's thick, creamy, salty, and completely satisfying.

What's one of your comfort food dishes?

It's gonna be cold here for a while, so pass them my way!

xo, lp 

* looking for more comfort food recipes? try my parmesan garlic quinoa, salty & spicy parm pasta, or this gnocchi mac & cheese! 

WHITE CHEDDAR CAYENNE POPCORN ("gourmet" popcorn files, part 2)

Today I bring you installment #2 of the Gourmet Popcorn Files.

If you're new around here, this isn't really gourmet popcorn, but it's something a little elevated from your average microwave popcorn! You can see the whole background here.

Today's popcorn recipe: 

What you'll need to make it happen:

- Popcorn Popper (I use a stir crazy)

- 3/4 cups unpopped White Popcorn Kernels

- 2 Tbsps Vegetable Oil

- 2 Tbsps Kernel Season's White Cheddar Seasoning

- 1 tsp Cayenne

- 2 Tbsps Butter

- 2 tsps dried parsley

- 1/2 tsp garlic powder

How to make it happen:

Step 1: Pop your popcorn as directed 

Step 2: Melt your butter and drizzle evenly over the popcorn

Step 3: Immediately after, sprinkle your White Cheddar seasoning, cayenne, parsley, and garlic powder over your popcorn.

Step 4: Enjoy! 

If you're not a big spice fan, skip the cayenne- the popcorn will still taste great without it!

What snack have you been making lately?

If you need a new recipe to try, pin this and give it a go!

xo, lp

For more Kernel Season's Recipes, try my Garlic Parmesan Popcorn, and my Ranch Pumpkin Seeds!

*I was not paid to write this post, nor is it a sponsored post by Kernel Season's. Once again, I buy this seasoning all the time on my own, even though they have sent me flavors to try at times! Either way, this is truly a recipe I make multiple times a month and I wanted to share it with you, and give Kernel Season's some credit for making a great product. xo, lp*

MEDITERRANEAN PITA POCKET (so easy!)

Let's talk for a second about food kicks. 

You know, when you get into something for a while and eat it every. dang. day?

For a while in college I made pita sandwiches every day for like...eh...3 months? Let's not get into details. It was an obsession. It was just so easy! And healthy! And filling! 

Mmkay, I'm going to stop justifying myself here, and just share one of the "recipes" I used to go for:

What you'll need to make it happen:

- Wheat or white pita pockets

- Hummus (any flavor!)

- Spinach

- Feta (I used tomato basil)

-Cherry tomatoes

 How to make it happen:

Okay, clearly this isn't  rocket science:

Step 1: Spread your hummus, about 2 Tbsp onto both sides of the pita.

Step 2: Layer your spinach around the pocket!

Step 3: Add you tomatoes, olives, and feta..

Step 4: Enjoy!

Normally I'd actually have red peppers instead of tomatoes, but man- when you don't have what you want, you gotta improvise, right?

What food have you gone on kicks of before?

My glamorous list includes grapefruit and string cheese, so I promise anything you share can't be much more ridiculous!

xo, lp

Baked Cheese Stuffed Jalapeños

for more great recipe ideas & fun images, follow me on instagram HERE!

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Football season is in full swing, which means having a good (indoor) tailgating recipe or two under your belt in necessary. 

Here's one I whipped up the other day that was dangerously good:

What You'll Need to Make it Happen:

*makes 10 halves

- 5 small Jalapeños

- 4 ounces cream cheese 

- 1 ounce shredded co-jack cheese (but almost any kind would do!)

- 1 tsp chives

- 1/4 tsp garlic powder

- 1/4 tsp cayenne

- 1/4 tsp paprika

How to Make it Happen:

Step 1: Cut your jalapeños in half and de-seed fully.

Step 2: Mix all the rest of your ingredients together in a bowl.

Step 3: Fill each jalapeño to the brim with your cream cheesy mixture.

Step 4: Bake in a 350 degree oven on tinfoil for 15-20 minutes. Check after 10 minutes to make sure they aren't burning! Once they're brown and bubbling, you're good to go!

Step 5: Let cool for a few minutes so you don't totally burn your mouth off- and enjoy!

Before:

After!

I know they aren't the most beautiful or appetizing lil guys, but they are delicious! Oh, and for you spicy-phobes out there: removing the seeds and baking takes a lot of the spice out of these peppers, so even you might like them!

What's a great tailgating recipe you know?
Share in the comments, I'd love to hear!

xo, lp




pssst: for more food inspiration, go here
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for instagram shots,click here!