Boyfriend Birthday Brownies

Betcha can't say that three times fast?

Because I sure can't. 

This past Sunday was my boyfriend's 27th birthday! Birthdays are and have always been a huge deal to me. When I was younger, I knew that when I woke up on my birthday, the traditional Tucker-family birthday sign would be hanging on the mantle, a special birthday breakfast was in store (waffles with strawberries and whipped cream), and I would get a call from my grandmother to sing 'Happy Birthday'. I almost always had a party, usually one that involved a pool (the result of having a birthday in the middle of the hot Oklahoma summers). Birthdays were a little different as I grew older and went to college, especially that monumental 21st birthday, but had no less importance and level of celebration. I love everything about birthdays and feel that they should be celebrated from the moment a person wakes up until they go to sleep!

The most important component of any birthday is the cake (that's my sweet tooth talking) and I wanted to make sure my boyfriend got exactly the kind of "cake" he wanted. I always request a strawberry cake with strawberry icing with strawberries on top, but he wanted plain and simple, delicious chocolate brownies. Feeling the pressure to make these brownies perfect, I turned to a constant source of recipe inspiration and followed this recipe from Smitten Kitchen. 

all images via. Smitten Kitchen

I thought the brownies turned out delicious; dense and flavorful. We even did a comparison taste test between the brownies I had made and the pan that his mom had sweetly made for him to (he had dropped hints to all the right people about his "cake"). He wasn't willing to reveal his thoughts and honestly, I couldn't decide with I liked better. They were both delicious and the perfect way to end the perfect birthday day!

Until the next birthday!

Sweet Potato, Chickpea, Tahini Bowl

There really isn't anything better than coming across a recipe that looks delicious and then realizing that you have all the ingredients in your pantry already. That happened to me today when I found this recipe and I knew that it was perfect for my dinner. Wednesday had been one of those days that no matter when and what I ate I would still be hungry 30 minutes later. My stomach felt empty all day and my co-workers could probably hear my stomach growling from down the hall. I knew that I needed something heavy and full of protein for dinner and this did the trick. Did I mention that I already had all the ingredients and didn't have to run to Whole Foods in the rain that started coming down as I left work. 

Sweet potatoes are a staple for my dinners (at least when I am just cooking for myself). Not only are they cheap, but also filling, and I can make one in less than 10 minutes in the microwave. This recipe required me to forgo my typical microwave technique but I knew that roasting the sweet potato in the oven would be worth it. All the components in this warm salad come together wonderfully and I know this salad will become a regular rotation for my "single-girl meals".

The most time consuming part of this recipe is waiting for the delicious sweet potatoes to come out of the oven. After that you simply pile all the ingredients in a bowl and top with the delicious, homemade tahini dressing and mix to combine. 

I can't wait to eat this again tomorrow!

The recipe is originally from Smitten Kitchen, so it's no wonder that I loved it

Vanilla Lavender Granola

I don't think that there has ever been a recipe that I have made as much as the granola from the Smitten Kitchen cookbook. After making it for the first time I knew that it was something special and I would probably never purchase store-bought granola again. Not only did I love having it on hand for myself and my yogurt but everyone I shared it with loved it and I loved sharing it. 

I had been experimenting by switching out some of the ingredients in the traditional recipe, like pecans and almonds rather than walnuts and various dried fruits. When making the granola this week I wanted to try something new so I threw some fresh lavender and a heaping tablespoon of vanilla extract. I love the taste that the lavender adds to the granola and the vanilla adds the perfect yet subtle touch of sweetness. 

What You Need

3 cups old-fashioned rolled oats (not instant!)

1 cup unsweetened shredded or flaked coconut

1 cup walnuts, coarsely chopped (or any type of nut)

1/4 cup toasted wheat germ

2 tablespoons olive oil

1/2 cup maple syrup (or more if you prefer a sweeter granola)

1/4 teaspoon ground cinnamon

1 large egg white

2 tablespoons lavender, finely diced

1 tablespoon vanilla extract

What You Do

1. Preheat oven to 300 degrees.

2. Combine all ingredients but the egg white in a large bowl, tossing to coat evenly.

3. Whisk the egg white in a small bowl until frothy. 

4. Stir into the granola mixture.

5. Spread it in a single layer on a parchment-lined baking sheet.

6. Bake for 45 to 55 minutes. About halfway through, gently stir the granola, carefully turning the granola, breaking it as little as possible. 

7. Remove the baking sheet from the oven and onto a cooling rack until cooled.

8. Break up into whatever size clusters you would like and enjoy!

Many more variations to come!

Whole Lemon Bars

I think I would trust Deb Perelman (Smitten Kitchen) with my life. Well I at least trust her with my cooking and baking life and that is big.

I have never had any problems with any recipes from her cookbook or blog, and many have become my favorites, like granola and homemade oreos. I don't even get nervous when trying one for the first time, even when the recipe is for an important event, like your best friend's bridal shower. 

I think that lemon bars are perfect for an afternoon, spring event and they are one of my favorite desserts. I had never tried making them before but I knew to go to my Smitten Kitchen cookbook for the best recipe. I was surprised upon reading the recipe that Deb's lemon squares call for a whole lemon; skin and all. I trusted her and went ahead and threw the whole, sliced lemon in the food processor and was quite proud of the results. 

You begin my baking the crust and then top it with the yummy lemon filling. The greatest part about this recipe? That you make the entire thing in the food processor!

Topping lemon bars with loads of powdered sugar is a must. Even with all the sugar on top, lemon bars are still an acceptable breakfast, so enjoy!

I absolutely loved these lemon squares and received lots of compliments throughout the day. I know that I will be making this recipe again very soon, but maybe after the wedding I have in two weeks. 

Still smitten with Smitten Kitchen.