Tag: recipes

Greek Dip

So Friday is half over and I completely forgot that I’m supposed to blog on Fridays. Oops. Sorry. Blame it on Labor Day. My week is all messed up…

Anyway, I was going to post about something deep and provocative, but since the house is a disaster and I have two extra kids, I’m just going to share my current fave recipe. I’m having some girlfriends over tonight and I just got done making this amazing dip — and sampling it more than I should have if you absolutely need to know. It’s chock-full of all sorts of seasonal yummies, but the best part as far as I’m concerned is the fact that my one year old thinks it’s candy. He gobbles up the cucumbers and tomatoes, and even loves the onions and black olives. Go figure.

Hope you have a fabulous weekend!

Greek Dip

1 small cucumber, peeled, cored, and chopped

1-2 cups cherry or grape tomatoes, any variety

1 small red onion, chopped (or less, add to taste)

Greek vinaigrette

1 8 oz. package cream cheese (I use Neufchatel)

Feta cheese

black olives

– Put chopped cucumber and onion in a medium-sized dish. Halve cherry tomatoes and add to the cucumbers and onions. Pour a few tablespoons of the Greek vinaigrette over the vegetables and stir. Let them marinate for a while. On a shallow platter, spread the cream cheese in a thin layer. Using a slotted spoon, top the cream cheese with the Greek-flavored vegetables. Sprinkle with Feta cheese and black olives. Serve with crackers. Try to save some for your guests. Wash the dishes and hide all evidence if you can’t.



Holy Week is always a bit of a hard week for me. I feel blue and “off,” torn between the horror of Good Friday and the joy of Easter morning. I’m never quite sure how I should feel. And maybe that’s the point. Maybe we’re supposed to exist in the tension of the now and the not yet, the heartbreak of the ultimate sacrifice and the promise of the kingdom that is to come.

But knowing that doesn’t make the week any easier for me, nor does it help me navigate the strange and muddy waters of the days leading up to Easter Sunday. Should I be in mourning? Should I be anticipating the resurrection? Is it wrong to buy Easter eggs for my children or plan an extravagant Sunday brunch? Usually, I end up vacillating between the two extremes: sobbing one day because I realize the depth of my own depravity, and happily plotting the best hiding places for foil wrapped peanut butter cup eggs the next. My mind is a tilt-a-whirl.

Anyway, since I don’t have the capacity to wax poetic about this weighty issue, I’m going to just sign off for the rest of the week and embrace my own mixed emotions. I’ll see you next week–on the far side of the greatest love story ever told. In the meantime, I feel the need to leave you with something. A gift, if you will. The Baart family will be feasting on these crepes on Easter morning, and I thought you might enjoy them too.

Happy Easter.


Raspberry Crepes


6 eggs

2 cups milk

1 1/2 cups flour

2 tbsp. butter, melted

-Beat the eggs and milk together until foamy. Add the flour a 1/2 cup at a time. Beat until perfectly smooth (you can use a hand mixer or throw everything into the blender if you’d like). Slowly add melted butter, whipping as you pour. Let the batter sit while you make the raspberry sauce.

Raspberry Sauce:

1 cup frozen raspberries

1/4 cup water

1 tbsp. sugar (more if desired)

1 tsp. lemon juice

1 tbsp. cornstarch dissolved in a small amount of cold water

-Put the frozen raspberries, water, sugar, and lemon juice in a small saucepan over medium heat. When the mixture starts to boil, add cornstarch and continue to boil one minute longer until thickened. Pour into a serving dish and set aside.

To assemble:

-To make the crepes, melt a 1/2 tbsp. of butter in a non-stick skillet. When the skillet is hot, pour in enough of the batter to cover 3/4 of the bottom of the skillet. Pick up the skillet by the handle and rotate it so that the batter covers the remaining surface. Cook until the top is firm and glossy. Carefully flip the crepe and cook another minute or so.

-Spread each crepe with Nutella and roll it up. Drizzle with raspberry sauce and sprinkle with confectioner’s sugar. I dare you to eat just one. 🙂



Best Dessert Ever

If you’re anything like me, January is a month to get things back on track. Like, uh, my diet. (Wii Fit and Live Healthy Iowa are two pretty strong motivators in my life right now, though nothing holds a candle to my seven-year-old saying: “Mom, I like to pinch your butt ‘cuz it’s squishy.” Sigh.) But I’m a bit of a rebel, and my new year can’t be all rice cakes and tofu. Okay, who am I kidding?! I haven’t eaten a rice cake since college and I’ve never sampled tofu. But you know what I mean. I gotta have it my way. And my way includes the occasional, decadent treat. My favorite? My Molten Fudge Cake with Raspberries & Cream. Oh, be still my heart. Feel like cheating a little? A lot? This is the way to do it. And here, a picture of raspberries to mitigate the shock of all that chocolate. All the fruit almost makes this feel like a healthy recipe. Take that Live Healthy Iowa.

Molten Fudge Cake with Raspberries & Cream

4 ounces dark baking chocolate (I like Ghirardelli)

1 stick (1/2 cup) butter (the real deal, no cheating)

1 cup powdered sugar

2 eggs

2 egg yolks

1 tsp. vanilla

pinch of salt

6 tbsp. flour

To make: Preheat oven to 425 degrees. Generously butter 6 ramekins (you can use a muffin tin if you don’t have ramekins). Melt butter and chocolate in saucepan on low, stirring constantly. Stir in sugar until blended. Let cool. In a separate bowl, whisk eggs and yolks. Add vanilla and salt, blend well. When the chocolate mixture is room temperature, whisk in the egg mixture slowly. Stir in flour. Divide batter between ramekins. Bake for 12 minutes or until sides are firm but centers are soft. Gently slide a knife around cakes to loosen them. Invert on a dessert plate. Serve with fresh whipped cream and raspberry sauce.

Raspberry Sauce

2 cups frozen raspberries

1 tbsp. sugar

1 tbsp. lemon juice

1 tbsp. cornstarch (thinned with a little bit of cold water)

To make: Gently warm raspberries in a saucepan. Add sugar and lemon juice. Bring to a boil. Add cornstarch mixture. Stir constantly until slightly thickened (1 minute or so). Spoon hot over Molten Fudge Cakes.