Summer Archives | Stephie Cooks

Sparkling Green Tea

June 12, 2017 by Stephie Leave a Comment

This Sparkling Green Tea recipe is the perfect summer refresher; green tea, fresh orange juice and a few bubbles make for a combination that is as delicious in the morning as it is on a hot afternoon.

YOU GUYS.

I’m posting a recipe. Can you even believe it??

I told you that I’d be back to posting recipes someday. As you know, life has thrown us a few curveballs this past year, so I needed to step a way for a bit, focus on my family and let the desire to post come back on its own. (As a side note, thank you from the bottom of my heart for all of the lovely comments and support on my post about 5 Things You Should Know about Infertility. Your kindness and encouragement means the world to Alex and me.)

Perhaps the odd thing is that it didn’t come back in the form of cookies, cake or pie – it came in the form of green tea. It is possible that I’ve been body-snatched, but only time will really tell.

Anyone who knows me knows that I am not a coffee drinker. Never have been. I don’t really care for the taste of it, and my stomach can’t really handle the acidity – not to mention that the caffeine makes me buzz around like one of those little wind-up toys. It’s not cute.

But tea? Tea I love. For me, a great coffee shop needs to have a great selection of tea as well, which I understand is perhaps a bit counter-intuitive, but that’s just what I like.

The other day I was having dinner with a friend and stopped by Zion Coffee Bar, a new coffee bar in the area, on the way home and discovered the beauty of sparkling tea. I was instantly hooked and had to come home and recreate it for you.

This is easy-peasy, guys, and is seriously so refreshing for a hot summer day: concentrated green tea and freshly squeezed orange juice topped off with sparkling water for a little fizz. That’s it!

A couple of quick notes:

Yes, I do recommend using tea leaves to brew the green tea concentrate. Sorry to sound like a snob, but tea leaves just make for better tea. If you do want to use tea bags, just use twice as many as you would to brew a normal cup of tea, since you want the concentrate to be nice and strong.
For the actual Sparkling Green Tea recipe itself, you’ll notice I don’t give you measurements, but rather list it in parts. This is because you can make as little or as much as you want at once. Make one glass or a full pitcher – it’s really a choose-your-own-adventure situation.
I don’t particularly like my tea very sweet, so the only sweetness here comes from the orange juice itself. If you want to make this a little sweeter, you could always add simple syrup to taste. Here’s a good tutorial on how to make simple syrup on The Pioneer Woman’s site.

Want to explore more tea recipes to cool you down? Try my Homemade Chai Concentrate recipe, too!

Sparkling Green Tea

This Sparkling Green Tea recipe is the perfect summer refresher; green tea, fresh orange juice and a few bubbles make for a combination that is as delicious in the morning as it is on a hot afternoon.

Ingredients

For the Green Tea Concentrate:

2 tablespoons green tea leaves
2 cups boiling water

For the Sparkling Green Tea

2 parts Green Tea Concentrate
1 part freshly squeezed orange juice
1 part sparkling water

Instructions

Make the Green Tea Concentrate:

Pour the boiling water over the green tea leaves and allow to steep for about 4 minutes. Strain, store in a jar and chill in the refrigerator until ready to use.

Make the Sparkling Green Tea:

Over ice, add chilled Green Tea Concentrate, orange juice and top with sparkling water.

Pineapple Upside-Down Cake

May 26, 2015 by Stephie 8 Comments

Marry classic pineapple upside-down cake with macadamia nuts and subtle coconut flavors for a bite of tropical cake paradise.

This post is sponsored by Diamond of California, but – as always – all opinions are my own. Thank you for supporting brands that help make this site possible!

I don’t mean to boast, but I think I really hit the jackpot when it comes to in-laws.

I know it is a cliche for everyone to complain about their in-laws, but I truly cannot join in that game. Alex’s parents welcomed me with open arms from the very first time they met me and have made me feel like a part of the family every single day since. I love them deeply and feel honored to be a part of their family.

Believe me, I know how blessed I am to feel this way, and it is not something that I take for granted – I am always looking for little ways to show them how much they mean to me and how glad I am that they’re my new family. So when my father-in-law, Jeff – upon finding out that I was serving as a culinary ambassador for Diamond Nuts – made a request for a Pineapple Upside-Down Cake crusted with chopped macadamia nuts, I filed that request away in my memory bank.

I think from now on I might just consult Jeff any time I am looking for good recipe inspiration, because this Pineapple Upside-Down Cake was downright phenomenal.

I went with a fairly traditional base of butter and brown sugar, added some chopped macadamia nuts to the crushed pineapple party, and baked that underneath a traditional cake flavored with a bit of coconut milk. The addition of the coconut milk and the macadamia nuts add a subtle tropical touch that pairs well with the pineapple without overpowering it. The best part is that this cake looks very fancy – as all upside-down cakes tend do – but is actually far quicker and easier to make than a frosted cake.

I even had the chance to make this cake for my father-in-law during the family’s Memorial Day BBQ this past weekend. It was a hit – especially with Jeff and my 2-year-old niece. I am to please all ages.

5.0 from 2 reviews

Pineapple Upside-Down Cake

Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Yield: 1 9-inch cake

Ingredients

For the topping:

¼ cup unsalted butter, melted
⅓ cup packed brown sugar
½ cup Diamond of California Macadamia Nuts, roughly chopped
2 8-ounce cans crushed pineapple, very well drained

For the cake:

½ cup unsalted butter, softened
1 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1½ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup full-fat coconut milk

Instructions

Preheat oven to 350 degrees. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leaks during baking.

Prep the topping:

Pour the melted butter into the bottom of the prepared pan. Brush some of the butter up the sides of the pan to lightly grease them. Sprinkle the brown sugar over the melted butter in the bottom of the pan; top with the macadamia nuts, followed by the pineapple. Set aside.

Make the cake:

In the bowl of a stand mixer fit with a paddle attachment, cream together the butter and the sugar on medium speed for 2 minutes until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla and mix until combine. Scrape down the sides of the bowl as needed.
Sift together the flour, baking powder, baking soda and salt in a medium bowl. Add ⅓ of the flour mixture to the butter mixture, mixing until just combined. Add ½ of the coconut milk, mixing until just combined. Repeat until all of the flour and milk are added, ending with the final ⅓ of the flour mixture. Mix until just combined, scraping down the sides of the bowl as needed.
Spoon the cake batter on top of the prepared topping, spreading evenly. Bake for 40-50 minutes, until the top of the cake is golden and a toothpick inserted in the middle comes out clean.
Allow cake to cool for a few minutes after removing from the oven, then run a paring knife around the edges of the cake pan and (carefully) turn cake onto a cake plate while the cake is still very warm. Allow to cool before serving.
Cake will last, well wrapped, at room temperature for up to 3 days.

Mixed Berry Cobbler

September 1, 2014 by Stephie 10 Comments

Fruit cobbler made with tart mixed berries and a lattice crust. It is the best possible combination of pie and cobbler you’re gonna find.

I know I probably should have shared this with you before Labor Day, what with holiday cookouts and all, but part of me just wanted to hang onto summer for a few minutes longer.

This hasn’t been an all-around outstanding summer. This past month (which was admittedly pretty crappy) aside, it was just…a summer. We worked a lot. We don’t have any outdoor space so the Mr. didn’t get to grill very much. I spent most of my weekends in the kitchen and forgot to do things like sit outside in the sunshine or go berry picking.

So while everyone else is ready to hurry right along to the land of pumpkin spice everything, a part of me is ok with hanging on to summer sun for just a minute longer with Mixed Berry Cobbler.

This recipe is adapted from a family favorite Blackberry Cobbler recipe from an old Southern Living cookbook (Southern Living 1999 Annual Recipes, to be exact).

Since blackberries are admittedly a bit expensive even under the best of circumstances (unless your grandfather happens to accidentally grow to many and gives your family several dozen pounds…not that we have ever had that happen or anything…), I went ahead and made a few changes to the recipe, including swapping out the blackberries for mixed berries. Feel free to use any berries you like in this recipe – if you happen to have several dozen pounds of blackberries (or raspberries, or strawberries or…you get the idea) hanging around, go ahead and use those! Otherwise, a mix of fresh or frozen berries will do just fine.

Oh, what’s that? Now that you see this recipe, you want to hang onto summer a bit longer, too? Then may I suggest topping your luscious Berry Cobbler with some homemade peach ice cream? I mean…duh.

4.7 from 3 reviews

Mixed Berry Cobbler

Yield: 8 servings

Ingredients

For the crust:

2½ cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup shortening
⅔ cup half-and-half

For the filling:

8 cups mixed berries, fresh or frozen (if using frozen berries, thaw completely)
2 cups sugar
⅓ cup flour
1 teaspoon lemon juice
1 teaspoon vanilla
¼ teaspoon almond extract
¼ cup butter, cut into pieces

Instructions

Make pastry:

Preheat oven to 425 degrees.
In a large bowl, combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Add the half-and-half, stirring with a fork until the mixture is just barely combined.
Turn dough out onto a floured surface; knead 6-8 times, until dough forms a ball. Roll ⅓ of the pastry into ¼-inch thickness and cut into strips 1½-inches wide (reserve the rest of the dough). Place on a parchment-lined baking sheet and bake for 10 minutes or until lightly browned.

Make the filling:

Reduce oven temperature to 350 degrees.
In a large bowl, combine the berries, sugar, flour, lemon juice, vanilla and almond extract. Let stand until sugar dissolves. Spoon half of the mixture into a greased 13x9-inch baking dish. Break the baked pastry strips into pieces and lay on top of the fruit mixture; top with the remaining berries. Dot with the butter.
Roll the remaining pastry dough into ¼-inch thickness and cut into 1-inch wide strips. Weave into a lattice over the filling. If desired, brush the pastry with additional half-and-half and sprinkle with sugar.
Bake for 50 minutes or until bubbly and golden.

Notes

Half-and-half is a mixture of half cream, half whole milk. If you do not have access to half-and-half, feel free to use milk instead.

Roasted Pepper Pasta Sauce

August 25, 2014 by Stephie 2 Comments

Silky smooth pasta sauce made from roasted bell peppers, plenty of sautéed shallots and garlic, and just a touch of half-and-half for creaminess.

Hello, there! I have a special treat for you all today…a recipe from me!

I know, I know. It’s amazing. I nearly fell over from shock, too.

All kidding aside, I am so grateful to Stef and Julia for guest posting for me last week while I spent much-needed time with my family. If you missed their posts, make sure to check out the outstanding Creamy Chicken Enchilada Pasta Salad from Stef and the to-die-for Tomato Stack Salad with Corn and Avocado from Julia.

Aren’t my friends the most talented people you’ve ever met? One of the best parts of having friends who happen to be food bloggers is knowing you will be well fed wherever you go.

Pasta sauce made from roasted bell peppers, shallots and garlic

So let’s chit-chat about this recipe, shall we? I recently found myself flipping through Giada De Laurentiis’s Everyday Pasta, which is a pretty handy book for any carb-lover to have around the house, when I came across a recipe for Spaghetti with Red and Yellow Peppers.

I hardly looked at the recipe before dashing to the store for ingredients to make my own version, which features roasted bell peppers (any color or mixture of colors will do), plenty of shallots, garlic, and a (large) splash of white wine, all pureed down to silky perfection.

A bit of half-and-half adds just enough creaminess and richness to the sauce without making it heavy, but feel free to use cream if you prefer an even richer sauce.

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Tomato Stack Salad with Corn and Avocado

August 22, 2014 by Stephie 7 Comments

Luscious tomatoes stacked high with avocado, corn and creamy herb yogurt dressing.

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Hello, my lovelies! For those following along, Momma’s surgery went well on Wednesday and we brought her home yesterday. While we all rest and regroup, Julia from The Roasted Root is sharing some incredibly sweet words (excuse me while I go get a tissue) and a luscious stacked tomato salad recipe. Here she is!

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Hello, my dear friends! I’m stepping in for Stephie while she’s spending time with her family. As you know, Julie “Momma” Swope had a procedure to remove colon cancer on Wednesday, and Stephie has been spending time with her this week (if this is all news to you, go read Stephie’s Life Updates post and then come right back!).

I brought some stacked food, which I will tell you about momentarily, but first what I really want to talk about is Julie Swope. Julie is a superhero as far as I’m concerned. She’s quick-witted, hard-working, supportive, smart, funny, thoughtful, and strong! I feel a kinship toward both Momma Swope and Stephie, and am thrilled that I am finally meeting them at the end of September.

Momma Swope has been a big part of my life over the last three years, particularly within the last year. While I haven’t gone into detail on my own blog, this past year has been challenging for me. Julie has been an incredible resource for advice and laughs – the woman has insight and humor, which is what I crave abundantly. She’s very giving and willing to lend a helping hand.

They just don’t make people like Julie and Stephie these days, so having these women in my life makes me feel like I really lucked out. They certainly fill my love tank. Their positive outlook on life is contagious and their ability to always move forward in spite of any hardship they face is inspiring.

I mean, what kind of woman finds out she has colon cancer and instead of feeling downtrodden and throwing herself a pity party, she shrugs with a “I don’t have time for cancer,” and decides to fight? That would be Julie.

To Julie: I wish you a speedy recovery and can’t wait to finally give you a legit hug next month. My thoughts are with you and I love the crap out of you (get it? Crap?)!

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Whole Wheat Rhubarb Muffins with Buckwheat

August 17, 2014 by Stephie 6 Comments

Whole wheat, naturally-sweetened muffins are the perfect vehicle for tart rhubarb and earthy buckwheat flour.

Whole Wheat Rhubarb Muffins with Buckwheat

Before I get to muffins, I have something much more important to say.

Thank you to everyone who read and responded to my latest post about my mom’s cancer. To say that my whole family as been completely overwhelmed by the outpouring of love this weekend – much of it from people we have never even met – would be an understatement. I have always said that the community is the best thing I have gotten out of blogging, and that has never been more true than this weekend. Thank you all for your kind thoughts and prayers – believe me when I say that we will be carrying them with us to the hospital on Wednesday for her surgery. We are so blessed.

Alright. Some food. I hadn’t planned on a post from me this week (though you will be hearing from a couple of friends who were so generous as to offer to guest post for me even with such short notice), but wanted to share this rhubarb recipe with you before it is completely impossible to find any in the stores. Normally I would be sharing rhubarb earlier in the season, but almost no stores by me carry it! I wasn’t able to find any until a recent jaunt to a new grocery store. Believe me, it’s my new favorite place in the world.

Rhubarb Muffins with Whole Wheat and Buckwheat Flours

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