Happy Friday!!! I always love putting this post together because it means the weekend is near! We had a snowy week in Boston. The kids spent a ton of time playing in the snow, eating chocolate chip cookies, and sipping hot cocoa. I was so happy to have extra home time to work on some recipes and map out the next few weeks of blog posts and tasks that I need to complete. I’m looking forward to these last few chilly weekends in the kitchen, so I’ve pulled together recipes for a rich and cozy Beef Bourguignon recipe for Sunday Dinner, along with the King Arthur Bakealong Challenge for March, Gruyere Stuffed Cheesy Loaves
LUNCH/DINNER PREP FOR THE WEEK:
We are trying to undo a few too many weeks of cookie eating… As I sit here feeling in need of some extra vegetables, I made my way to Sally’s Baking Addiction. I decided have a look at her “Savory” recipes rather than her cake and cookie recipes, and came across this salad. I’ve been obsessed with blood orange, and I am currently in the process of testing a mini blood orange cake recipe, so I decided to stick with the blood oranges and give this salad a try. I can’t wait! This also seems like the kind of salad that will pack up well for lunch.
I haven’t tried this soup recipe out yet. The soup looks easy to make, it’s loaded with veggies, and Kate says it packs well for lunch, so I’m totally making it. I’m thinking I’ll pack one of the Gruyere Stuffed Crusty Loaves to go along with the soup on Monday. Bread and Soup is the only guaranteed way to combat a case of the Mondays… I’ve never met a recipe from Cookie and Kate that I haven’t liked, and I’m sure this one will not disappoint.
This seems like an amazingly rich and decadent recipe for Beef Bourguignon. Because this is technically the last weekend of winter, I’m going out with a bang! I’m hoping for a chilly Sunday by the fire and a hearty dinner.
This is the Bakealong Recipe from King Arthur Flour for the month of March. Melty cheese and warm bread will be an amazing sidekick for the Beef Bourguinon. This recipe is simplified by the fact that you can make the dough the evening before, and then bake the bread the next day. This bread requires you to make a starter that you will leave at room temperature overnight. Don’t forget that part! If you make these loaves, post your finished bread pictures on Instagram! Definitely tag me #mapleandthymeblog and tag #bakealong.
BAKING AND STOCKING THE FREEZER:
Brown butter has been all the rage these days. These cookies,made their way into my Instagram feed on more than one occasion this week. I actually found myself scrolling back through pictures to figure out which blog these cookies came from. I always love finding a new blog, so I’ve also added a recipe for Beef Bourguignon up above which also comes from A Whole Lotta Oven. Check out the blog, Stephanie definitely seems to know what she is doing.
I can’t say enough about these cookies… if you haven’t made them yet, do it! They are just incredible. The dough is filled with orange zest and extract and the combination of dark, milk, and semisweet chocolate can’t be beat! This is the newest Maple and Thyme recipe. It’ll be hard to decide between the orange chocolate chip and the brown butter chocolate chunk cookies…maybe you should just make both! The dough for the orange chocolate chip cookies freezes up nicely and can easily be baked, directly from the freezer, anytime you need a sweet treat.
I hope you have a relaxing weekend. There’s the possibility of more snow coming up next week and Tuesday is the first day of Spring!
Happy baking and cooking!
KITCHEN TOOLS AND INGREDIENTS THAT I’LL USE THIS WEEKEND:
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