Girl Versus Dough

tarragon blue cheese turkey burgers

tarragon blue cheese turkey burgers

Twenty minutes. That’s all it takes to make these burgers. And an extra approximately 1.5 minutes to eat them all.

We have this situation in our household and that situation is called Elliott and His Insatiable Appetite. The man can eat an entire frozen pizza with ease and polish off bags of chips as a snack. When we are with family, he is always called on to finish the last bites of things, and he always obliges. And following normal serving sizes for recipes? Fuhgeddaboutit.

So when I made these delish tarragon blue cheese turkey burgers — all jazzed up with fresh tarragon, crumbly blue cheese, chopped red onion and homemade honey mustard sauce — earlier this week for dinner, I knew I needed to enjoy my burger to the fullest. Because the rest of them were guaranteed to be gone by midnight.

And they were.

tomato ricotta phyllo tart

tomato ricotta phyllo tart

I don’t have a garden; I can barely keep a basil plant alive. But my parents have had one and my grandmother has one and many of our neighbors and friends have ones that we gratefully reap the bounty of now and then. We also have farmers markets, and I am thankful to each one of those vendors for not only growing their edible wares so well, but selling them to us black thumbs, too.

This post is a celebration of all the freshness and flavor of the garden in a phyllo tart form. In other words: a crispy, flaky, buttery crust topped with creamy lemon-herb ricotta and sliced heirloom tomatoes topped with salt and pepper. My only regret is that I didn’t make this recipe sooner.

(I suppose I regret that poor basil plant, too.)

apple peanut butter granola bars

apple peanut butter granola bars

For the past week, I have been on a serious oats kick. Overnight oats, oatmeal, muesli, these apple peanut butter granola bars (obvi) — the list goes on. And I have Bob to thank for it.

Last week I headed out west to Portland, OR for the very first time not only to catch up with and meet some new blog buddies and to explore the amazing city in all its foodie heavenly wonders, but to visit Bob’s Red Mill. And of course, Bob himself (who, by the way, really does look like this in real life). The trip was fantastic and memorable in so many ways, and I already can’t wait to go back.

But I digress. Because oats. Specifically, these oats, in granola bar form with dried apples and toasted roasted peanuts, creamy peanut butter and crunchy honey oat granola. All no bake, all gluten free, all easy to make, all DELICIOUS.

no-knead dutch oven bread

no knead dutch oven bread

If you could see me right now, you’d know I am jumping for joy for this post.


Because this beautiful loaf — this glorious no-knead Dutch oven bread — might just be the very best bread I’ve ever baked. Seriously. And it also happens to be one of the easiest ever, too. And I’m going to show you, step by step, just how to do it.

Like I said, so much jumping for joy. And for carbs.

40-minute super soft hamburger buns

super soft hamburger buns

Flour. Yeast. Water. Forty minutes. A hankering for super soft hamburger buns.

That’s all you need to make these bebes!

Confession time: The ratio of how many times we’ve grilled hamburgers this summer to the number of homemade hamburger buns I’ve made this summer is approximately 18:1. And that one time is what you see here in front of you. Yeeeesh.

(And if you follow me on Snapchat, you may also recall my recent confession time when I couldn’t pronounce the word “Worcestershire.” Double yeeeesh. I’m really selling myself as a great food blogger here.)

But! I think these buns will make up for it. Not only are they super soft, super fluffy, super tasty and super easy to make, they take only 40 MINUTES from start to finish. That means no waiting times, no rising times, just good old make, bake and get-in-my-belly-times.

dark chocolate orange mousse with sea salt

dark chocolate orange mousse

I’m calling summer’s bluff.

Because even though the calendar says there are just a few weeks left of it, I refuse to acknowledge these sandy beach days, these tan lines, these sun-squinting afternoons in the backyard, these warm nights with dinner on the deck are nearly ending. I don’t believe it. I won’t.

And yet —

Yet, I’m almost dreaming of cool winds whistling through crunchy leaves, chunky wool sweaters, a scarf wrapped around my neck, mugs of hot apple cider in hand while walking through pumpkin patches… ALMOST. Because let’s be real — I still need a few more sunny days to get rid of those weird tan lines.

Of course, no matter the season, I will always need dessert. That is something that will never change. And when I want to savor as much of the sunny outdoors before it begins to cool down, I also want my dessert to be short on prep and heavy on the deliciousness. That’s why I’m calling this blender dark chocolate orange mousse with sea salt my new best friend. And I’m not bluffing.