I hope everyone had a wonderful weekend! I appreciate the comments on the City in Recovery post, about the tornadoes on Friday night. We’ve had almost nonstop rain since and it’s not stopping until Wednesday. Things are looking up though, and people seem to be getting the help they need!
My parents are here in St. Louis from Michigan and to do something fun over the weekend, we went to the Cardinals/Reds game on Saturday. My work was having a fundraising event there so we went early to partake in hot dogs and chips.
The Cardinals and Reds have a big rivalry and it was a great game to attend. There was a threat of rain in the afternoon and I think a lot of the city was still anxious about Friday’s weather event because there were a lot of empty seats!
(These seats obviously filled up – we were early!)
The game was fun but the rain started somewhere around the 7th inning and didn’t stop, so we left and went to dinner. I had to run to the grocery store for Sunday dinner, as I had completely forgotten the stores were closed for Easter! Talk about poor planning.
She also brought about a months-worth of coupons! Woohoo
One of my favorite Easter sweets this year was the Raspberry Milk Chocolate bunny I picked up from Kakao, the night of the tasting . This was delicious.
We also had this Sea Salt Caramel Chocolate Brownie, also from Kakao, which I didn’t like quite as much as the bunny, but nowhere near as much as Kakao’s Sea Salt Caramels!
I decided to make Sunday my big cooking day. For brunch we had brown sugar bacon skewers and a vegetable frittata with parmesan! So good.
The bacon was easy. Put the slices on a (cookie) rack, on top of a foil-lined cookie sheet. Drizzle with Cajun seasoning and brown sugar. Bake 15-20 minutes, let sit for 5 minutes, then skewer!
The frittata was just as easy as the bacon. I used this recipe from epicurious, with all the random leftover veggies in the fridge/freezer! My adaptation included:
1 1/2 tsp olive oil
1 cup chopped red onion
1 cup chopped bell peppers
1/2 cup chopped broccoli
1 cup frozen spinach
3 large eggs
6 large egg whites
1/2 tsp salt
1/4 tsp ground black pepper
Shredded Parmesan, for topping
1 tbsp chopped fresh basil, for topping
Preheat your broiler. Whisk your eggs and egg whites together in a bowl with the salt and pepper, then set aside. Sauté the veggies until soft, 8 minutes or so. Add the spinach towards the end since it doesn’t need as much time.
When the veggies are done, pour the eggs into the skillet and stir to combine with veggies. Turn heat to medium-low and cook without stirring for 5 minutes. Sprinkle cheese on top and broil until cheese melts and starts to brown, 2-3 minutes.
I actually spent most of the day in the kitchen! After brunch, I made these cookies, then dinner (which I’ll post about later). When I saw these Bird Nest Cookies, I knew they were perfect for Easter. They are the perfect Spring cookies, even though it’s been nothing but rain for days!
Lucy from The Sweet Touch is a fellow St. Louis resident and one I’m excited to meet up with someday! The recipe for these macaroon nests made just under 20 large nests, and the ingredients included:
4 large egg whites
1¼ cups sugar
¼ teaspoon salt
1 tablespoon honey
2½ cups unsweetened coconut
¼ cup flour
½ teaspoon vanilla extract
Small chocolate eggs (I used “robin egg” Whoppers)
Aren’t they adorable?!
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour. Heat over moderate heat, stirring constantly and scraping the bottom.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Mine never really looked like it was going to scorch but I could tell it was just about done. Transfer to a bowl to cool to room temperature. (This can be chilled for up to a week or frozen for up to 2 months.)
When you’re ready to bake, line a sheet with parchment paper and preheat the oven to 350 degrees. Form the dough into 2-inch mounds with your fingers evenly spaced on the baking sheet. Gently press a slight indentation in the center of each cookie.
Bake for 18-20 minutes, until golden brown. As soon as you remove from the oven, add 2-3 eggs to each "nest." Cool completely.
These were so perfect for Easter. Very sweet and actually pretty large. You could make them smaller with only two eggs, but I liked the look of three!
So that was our holiday weekend! I hope you all enjoyed your weekend, no matter what you did (or didn’t do!). Back to work tomorrow, and it’s a busy week (my first week on my own!). Wish me luck!
Question: Tell me the best and worst parts of your weekend!