What’s Cooking This Week:
Happy Friday and welcome to What’s Cooking this Week!We are finally expecting temperatures over 70° in Boston this week and I couldn’t be any happier! I can’t wait to have a picnic in the yard with the kids on Saturday between soccer and the birthday parties! I’ve tried to pull together some delicious and healthy recipes that will feel just right as we finally transition into spring. The newest Maple and Thyme recipe is here, Chocolate Orange Chocolate Chip Cookies. You’ll find a quick and easy sheet pan dinner for Sunday. I’ve also added the April Baking Challenge recipe from Sally’s Baking Addiction. This month it’s Pain Au Chocolat. The month is almost over, so I’ve decided to go for it!
LUNCH PREP FOR THE WEEK:
This recipe is posted on Chocolate and Zucchini, but it actually comes from a newly released cookbook, Simply Citrus. This recipe is rumored to be an easy and colorful weeknight dinner. I’ve had my eye on the Simply Citrus cookbook for a while. It’s written by Marie Asselin and her blog, Food Nouveau, is another blog that you want to spend some time looking at. The cover photo of the cookbook is gorgeous, and I am totally obsessed with anything citrus, so it makes sense that I have a copy of the book. When I saw this recipe posted on Chocolate and Zucchini, along with the chance to win a free copy of the book, I decided that we all needed to know about it. Visit the blog Chocolate and Zucchini, if you want to enter for a chance to win a copy of Simply Citrus. If you don’t trust your luck, I’ve added an amazon link for the cookbook at the end of this post.
Last weekend we had our monthly neighborhood dinner club. My friend Jen made these amazing Roasted Cauliflower Tacos from Love and Lemons. I am now craving tacos in any variety, and it’s almost Cinco de Mayo, so I’m going to try this recipe for Grilled Corn & Poblano Tacos. Love and Lemons is quickly becoming one of my favorite blogs and Jeanine’s cookbook, Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking is a book that I find myself pulling out almost every week as I plan for upcoming meals. If you haven’t checked out the blog, you should. The cookbook is also a definite for your wish list.
It’s certain to be a crazy busy weekend, and I think this sheet pan dinner is my best shot at having a healthy and delicious dinner that most everyone in the family will eat. I’ve only made one other sheet pan dinner and it was fantastic. A little bit of prep, you put it into the oven, walk away, and dinner is ready! I’m excited to give this recipe a try!
Everyone in the house loves this loaf of bread. This is the second time this recipe has shown up in a What’s Cooking post. John likes slices of this loaf fresh from the oven and covered in honey. Nate prefers the bread toasted with extra crunchy peanut butter. I’m a big fan of a fresh slice with raspberry jam, and Britt considers himself lucky if he ever gets a slice. If you have a bread machine, this recipe is probably easier to make than the sheet pan dinner. If you don’t have a bread machine, it won’t take you long to mix the dough indoor mixer. This bread freezes nicely. I often freeze 1/2 of a loaf in a double ziplock bag and pull it out when we need some fresh bread.
BAKING AND STOCKING THE FREEZER:
This is the newest cookie recipe that I’ve posted on Maple and Thyme and it’s one that you don’t want to miss. With its crisp edges, and doughy center, this cookie is loaded with dark chocolate and orange undertones. This recipe got two thumbs up from all of my middle school students too. That is no small accomplishment. The dough freezes well – freeze the scooped dough right on a sheet pan. Finally, transfer to a freezer bag so you can bake cookies any time you need them.
I’m going for it folks!!! This is the April Baking Challenge from Sally’s Baking Addiction. If you don’t know about it, check it out! It’s a super fun way to try out new baking techniques and to step out of your comfort zone a bit. I’ll start this dough on Friday night and bake the croissants on Sunday morning. I’m planning to freeze some of the shaped dough so that I can pull croissants from the freezer and have freshly baked Pain au Chocolat any time! I couldn’t help myself, and ordered these Callebaut Chocolate Batons from Amazon. A bar of Ghirardelli Chocolate will do the trick here as well.
I hope you have a great weekend. Happy cooking and baking! – Amanda
KITCHEN TOOLS AND INGREDIENTS THAT I’LL USE THIS WEEKEND:
This post contains affiliate links to products that I use for baking and cooking. If you click on these links, and make a purchase, I will earn a small commission. The commission is paid by the retailers, not by you. I only link to products that I use, love, and think you may love as well. Any money earned will be used to keep Maple and Thyme running (I go through a lot of chocolate chips:), and I thank you for your support.