Travel the world, one Wisconsin cheese at a time!
March 24, 2019 | Posted in Cooking, Easy Entertaining | By Lisa Wilk
Sweet dreams are made of cheese! I traveled the world…without leaving Wisconsin!
Like you, I love cheese! I had the pleasure of attending an industry tasting a few months back and was struck by how many different types of Wisconsin Cheeses there are on the market. Wisconsin cheese is more than the yummy cheddars and cheese curds I fondly remember from living in the Midwest as a small child.
I was invited to host a Cheeselandia party showcasing the artisan cheeses being produced in Wisconsin. A lovely selection of cheeses was sent from the nice Wisconsin Cheese Dairy Farmers. Sometimes entertaining is as simple as:
- Unwrap the Wisconsin cheese.
- Place cheese on a board.
- Enjoy!
Cheese is the foundation for any festive gathering and we all love a cheeseboard!
I sliced the cheeses as my guests arrived, sampling the tasty flavors. I was familiar with several of the cheese brands but surprised by a few of the artisan cheese varieties being produced in Wisconsin.
Building the Perfect Cheese Board
I showed my friends how to build the perfect cheese board and how best to accent the flavors in the cheeses with various additions. My cheese boards included fresh fruit, charcuterie, olives, nuts, chocolate, dried fruit, pickled veggies & different types of crackers. The options are endless, as are the pairings. Pro Tip: Taste your cheese! Cheese continues to age and flavors will change and develop during the maturation process. I made sure to put complimentary pairing elements next to each cheese on the board.
We sampled through these yummy Wisconsin cheeses:
Carr Valley Cheese Co., Cranberry Chipotle Cheddar- which had a zesty kick that was brightened up with the slight fruitiness of the cranberry.
Red Barn Family Farms Cupola- which was nutty and mild.
Deer Creek Cheese The Blue Jay- an award-winning quintuple creme blue cheese infused with juniper berries.
Cello Cheese Copper Kettle Cheese- which tasted like a rich, nutty cousin to parmigiano reggiano & is aged 16 months.
Pasture Pride Juusto Baked Cheese- warmed up for a raclette-like vibe.
As the evening progressed, members of the group weighed in on the various cheeses and commented on the delicious diversity of the cheeses. Surprisingly, The Blue Jay blue cheese from Deer Creek cheeses was the crowd favorite. Think you aren’t a fan of blue cheese? Seek out this wonderful cheese! After spreading it on crackers and topping with dried figs, we stuffed peppadew peppers with the richly creamy cheese. Oh my! The pickled sweetness from the peppers was a wonderful compliment to the decadent Blue Jay cheese.
Along with the generous Wisconsin cheese board, I presented a charcuterie plate. Instead of Crudités, I roasted vegetables and filled a platter with roasted asparagus, zucchini, and roasted sweet peppers. Completing my cheese party feast was the Pasture Pride Juusto Baked Cheese. I warmed the Juusto Baked Cheese in an oven safe dish and added roasted grape tomatoes and roasted red peppers prior to serving. I found cutting the baked cheese into bite-sized pieces prior to warming allowed for quick, even heating and easy serving.
Along with the cheeses from Wisconsin, a unifying element to my party was the wine I served. I choose a medium-bodied red from local winery, Quantum Leap Winery. What a tasty evening! Any of these Wisconsin cheeses would be a yummy addition to your next cheese board, however, it was an especially fun experience for us to try so many cheeses produced from the same cheesemaking region! Try hosting a Wisconsin cheese party of your own- you can find a great selection at a store near you.
We were GRATEful for the experience, thank you Wisconsin Cheese Dairy Farmers. (#Hosted)
For more cheesy inspiration, head over to my friend Christina Thomas of Go Epicurista who hosted a cheesy white party. Christina presented five completely different kinds of cheese from Wisconsin, click here for her Cheesy White Party Guide. Be sure to note her delicious beverage pairing suggestions! Look for more Wisconsin cheese party goodness on social media by following #VisitCheeselandia.
First bites at Sette, new Italian restaurant opens by Se7en Bites owners
March 23, 2019 | Posted in Dining out, Orlando Restaurants | By Lisa Wilk
Sette restaurant in Ivanhoe Village in Downtown Orlando opened its doors to the public Friday evening. Sette is serving dinner, wine, beer & crafted cocktails Tuesday – Sunday. Sette is a “modern meets rustic” Italian restaurant owned by Chefs Trina Gregory-Propst & Va Propst, owners of the acclaimed Southern bake shop and eatery Se7en Bites. Like Se7en Bites, diners enjoy delicious from scratch cooking at Sette- starting with the pasta.
I experienced the cuisine and ambiance of the Sette menu at the media preview earlier this week and I am still dreaming about this delicious evening. Thinking of beelining it to Sette? You should! I hope you dine with several friends so you can share bites. The Sette dinner menu offers delicious food for everyone. Vegetarian options are throughout the menu with Vegan diners accommodated upon request. Plant-based diners will be happy to read that housemade Vegan pasta is available.
Thoughtfully Crafted Cocktails
Start your evening at the Sette bar. Order a cocktail that tastes as lovely as it looks. The Ol’ Blue Eyes is a delicious cocktail of Hendrick’s Gin, St. Germaine, Rosewater drop, Lemon, Butterfly Pea Flower Extract, and a Violette rinse. We sampled sips from several crafted cocktails and enjoyed the balanced flavors in each drink.
Antipasto (appetizers) are generously sized. Try a few with a bottle of wine for a tapas style meal for two! Order the Sausage with Grapes which features blistered grapes, sausage, and roasted fennel. The sweetness of the blistered grapes combined with the savory sausage was a delightful surprise.
Meatballs are available two ways, my new favorite is the roasted eggplant (vegetarian) “meatball”. Also available is the tasty traditional combination of pork and beef, both meatball appetizers are served with tomato sauce over polenta and topped with ricotta and fresh basil.
Arancini are made with risotto, gorgonzola and fig and topped with pesto cream sauce and pancetta crumble. This appetizer can be easily modified to omit the pancetta crumble to accommodate those diners who do not eat pork.
House-made pasta is executed perfectly
Moving on to pasta, each dish we tasted had perfectly prepared house-made pasta. Chef Va is making all of the pasta by hand (or extruder) and you can taste the difference that fresh pasta brings to the Sette menu. (Not too al dente, not mushy and with the right toothsome chew.) You, too, will declare this pasta carb-worthy!
The Sette lasagna is made from one long noodle that is folded upon itself while layered with bechamel & bolognese. This lasagna is meaty due to the hearty bolognese.
I thoroughly enjoyed the clam linguine with small neck clams, pancetta and saffron in a lemon white sauce with grilled Italian bread. We are eyeing the mushroom pappardelle with seasonal wild mushrooms, pistachios, and Calabrian chiles for our next visit.
Zoo-Be-Zoo-be-Zoo Cocktail made with Meyer Lemon Vodka, Homemade Lemon Sorbet, Simple Syrup and Prosecco. Media preview sized Eggplant Parmesan served with bucatini in pesto cream sauce. (Vegetarian Friendly)
We dare you to move on to Secondi. Entrees evoke rustic Italian flavors and in some cases, comfort food. The Risotto Caponata is a hearty meatless entree, the acidity in the caponata is balanced with the creamy risotto. Sette reimagines Eggplant Parmesan. Dive into a stack of crispy eggplant cutlets topped with chunky marinara and a side of creamy pesto bucatini. We did not miss the typical blanket of cheese or too much sauce sogging up the breading. We will be back for the Italian pot roast and the Fish Market entree in the near future.
Italian desserts with a Se7en Bites flare
Se7en Bites is making the desserts not made in the Sette kitchen. These tempting treats are Sette exclusives so don’t expect to see them at the bake shop. Topping that list is the Amoretti Cookies & Milk: chewy almond cookies are paired with white chocolate liquor “milk”- a revelation!
The Amorette cookie dessert is fabulous as ordered. If you would like to level up your dessert game, read on. Add the That’s Amore-ette cocktail made with real McCoy rum, Almond syrup, Disaronno and almond milk for a match made in heaven! 
Lemon Olive Oil cake is a decadent finish to your meal and sliced large enough to share. The moisture in the three-tiered cake comes from Italian extra virgin olive oil. Rich lemon curd is sandwiched between the layers and the cake is finished with Lemon Mascarpone Buttercream. Tiramisu receives a semifreddo makeover from Chef Va. We loved every luscious, creamy bite!
Chef/Owner Va Propst and Chef /Owner Tina Gregory-Propst celebrate the opening of Sette at the media preview.
Put Sette on your list & eat it all! Call (407) 704-7771 for reservations, walk-ins will be accommodated as seating is available. Look for the addition of Saturday brunch in the coming months. Weekday Happy Hour will be announced shortly follow Sette on social media for updates.
Sette
1407 North Orange Ave.
Orlando, FL 32804
Hours:
Tuesday-Thursday: 5:30pm-10:00pm
Friday- Saturday: 5:30pm- 11pm
Sunday Supper: 1:00pm to 8:00pm
Reservations available by calling (407) 704-7771
Have a mighty fine time at Raglan Road this St. Patrick’s Day!
March 16, 2019 | Posted in Attractions, Dining out, Special Events | By Lisa Wilk
It’s time to raise a glass to Raglan Road Irish Pub and Restaurant in Disney Springs for throwing the mightiest of St. Patrick’s Day celebrations this weekend!
We were invited out to the Mighty Festival St. Patrick’s day week at Raglan Road to preview the Irish shenanigans! You can expect great Irish food, live music & cheer now through St. Patrick’s Day.
We got the Irish party started with the Pride of the Peninsula cocktail. (Shenanigans are optional)
Start with one of the many craft beers or imports on tap and don’t overlook that Raglan road offers delicious craft cocktails. We enjoyed the Pride of the Peninsula cocktail made with Dingle Irish gin, Fever tree elderflower tonic, fresh lime, cucumber and mint. We loved the crisp, refreshing notes that complimented all of the food we tried.
Irish food for everyone at Raglan Road!
Ragland Road is the perfect place to celebrate all things Irish, any day with your favorite people and easily accommodates dietary preferences of all kinds. (Keto, paleo, Gluten Free, vegetarian, vegan and more- just speak with your server.) Get to know new Irish cuisine or enjoy traditional favorites!
Heavenly Ham features Irish Mist glazed loin of bacon.
Hearty Irish cuisine includes the Hog in the Box and the Heavenly Ham– Irish mist glazed loin of bacon with Savoy cabbage, colcannon potatoes and parsley cream sauce with a raisin cider jus.
The Raglan Risotto is a vegetarian-friendly risotto topped with micro greens and a crunchy parmesan crisp! Add Sea Scallops for a gourmet pescatarian entree.
The Raglan Risotto and the Gnocchi Sea Gnocchi Do are delicious as described on the menu or can easily accommodate Pescatarian and vegetarian diners by adding or subtracting scallops. The Georges Bank scallops at Raglan Road are always cooked to perfection!
I cannot pass up the Fish & Chips when dining at Raglan Road, the crispy beer battered fish are a delicious entree or a shareable for the table. If you are Gluten Free, speak with your server for their GF Fish & Chips!
We were invited to sample the Mini Chicken Sliders, which will be appearing soon at Cookes of Dublin. The slider features crispy breaded chicken with bacon jam and pickled onions. The group bit into the tender white meat chicken marveling at the big savory flavors thanks to the bacon jam and pickled onions. Cookes of Dublin is located adjacent to Raglan Road, a great option for an Irish bite on the go.
Save room for dessert! Fluffy Lemon Clouds feature a pleasantly intense lemon curd topped with coffee meringue.
To quote the talented chef Carla Hall, ‘we love a good pucker!’ The silky lemon curd delivers bright, fresh acidity of fresh lemons with the fluffy meringue providing the perfect sweet compliment.
Ger’s Bread and Butter Pudding with crème anglaise and butterscotch sauce are the standard in which I compare all bread puddings. Never dry or heavy, Ger’s bread and butter pudding delights with rich and buttery goodness. Happily, all of these yummy menu items are available on the regular Raglan Road menu.
I hope you are able to catch Ben Gunnery, Irish music superstar, on your visit. Check out my stories for a few videos of his toe-tapping talent. Join Raglan Road in celebrating the rich Irish culture and cuisine this weekend at the Mighty Festival. Sláinte!
Sus Hi Eatstation opens on Colonial Drive
March 1, 2019 | Posted in Orlando Restaurants, Special Offers | By Lisa Wilk
Head over to the newly opened Sus Hi Eatstation on Colonial Dr in the Mills 50 District where the Dojo will be celebrating with Grand Opening specials March 1st, 2nd ($6 sushi) and 3rd (BOGO bowls)!
Mini rice bowl with Ahi tuna, spicy tuna, guacamole, mango, edamame, sweet potato crunchies and spicy mayo.
The new Sus Hi is located at 1830 East Colonial Drive, Orlando, FL 32803 just steps down from Sam Flax. Notable with this location only, extended late night hours on Friday and Saturday when Sus Hi Colonial is open until 2 AM. (Huzzah! A late night dining option beyond pizza, tacos and pitas!)
Sus Hi sushi roll with tuna, tempura shrimp, avocado and cucumber topped with masago and XXX sauce.
Sus Hi allows guests to fully customize their sushi bowl, sushi roll or sushi wrap with an extensive array of fresh and cooked ingredients. Keep it traditional with proteins like ahi tuna, tofu or tempura shrimp (like I did) or go crazy with grilled chicken, crispy bacon or grilled steak, (like my hubby did).
Sus Hi can easily accommodate keto, paleo, vegetarian, gluten-free & vegan diets. There is even a handy gluten-free and vegan-friendly menu listing all ingredients (including sauces) to easily navigate your way to a tasty Sus Hi creation!
Tempura fried wrap with grilled chicken, fried chicken, grilled steak, carrots, cheese, seaweed salad and mango habanero sauce.
Keep it clean with a healthy option, or get crazy by getting your a roll or wrap Tempura fried for an extra crispy treat!
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Keeping it Local
The first Sus Hi location opened over by UCF in 2011 by owners Robert and Teresa Ly. Their mission: to bring high quality ingredients served up with Ninja fun- in a fast casual environment. Their formula has worked, as their “Dojos” are serving happy customers in East Orlando, Altamonte Springs, Lake Nona, Millenia and now the Downtown Orlando area.
Tiffany Nguyen, Milton Tu and Tiffany Chan strike their best ninja poses during the media preview of the new Sus Hi Colonial Drive location in Mills 50.
The Colonial Drive location features amazing murals by Sabien Willis, illustrating the Sus Hi local connection to Orlando through its various locations. Take a moment to appreciate many Orlando insider jokes and snap an insta-worthy pic! Hop over to our Instagram highlight to see the epic backdrops to many of our stories.
Sabien will be onsite Friday, 3/1, and Saturday, 3/2, with his art, so be sure to stop and say hi. Sus Hi, that is!
Dark Chocolate & Bourbon Coconut Cream Mousse
February 4, 2019 | Posted in Recipes | By Lisa Wilk
This is the third year for our #HelpingCookies Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are over 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to stay involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal was to raise at least $3000, because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign- up to $3000!
Thanks to many of you, we have reached our goal. You can still donate to help us make an even bigger difference!
The past few years my hubby’s diet has gone from the care-free, “I can eat everything” to the careful, “I have to figure out what I can eat!” It’s been challenging. Suddenly, food was not fueling him, it was making him feel awful. I made it my mission to research FODMAPs, Celiac disease, read every label, talk to nutritionists, seek several specialists and started food journaling the hubby’s general intake of just about everything. (He LOVED the latter! Not.) Throughout this process, we go through periods of elimination to see how his system reacts. Some days, it’s like learning to cook again. One of the things we’ve learned to be mindful of is his dairy consumption. I knew it would be necessary to make things he craves that taste creamy and rich, without the use of dairy.
I like the individual portioning of this dessert. By making this mousse, I’m not stuck with a whole chocolate cream pie in the fridge taking up space or tempting my hubby (or me) to overindulge. I also don’t need to pull out a special mini tartlet pan to make a weekday treat- a cookie sheet is all you need. If you don’t have a circle cutter or heart cutter, cut the pie crust into squares. I’ve made this recipe with the addition of avocado, but this week the avocados are on the “no” list; the result is a rich and intensely chocolate mousse. If you let the mixture come to room temperature it makes a great frosting, cookie filling or even a chocolate glaze if it gets too warm. If the mixture gets too warm and melty, place it in the fridge for a few minutes to firm up.
Dark Chocolate & Bourbon Coconut Cream Mousse
Yields about 1 cup of Mousse, depending on the yield of your canned coconut cream.
Ingredients
Chocolate & Bourbon Mousse
1 can coconut cream, chilled. I used Trader Joe’s (unsweetened) Organic Coconut Cream, in the blue can.
8 ounces 72% Chocolate, I used Peterbrooke Chocolatier of Winter Park, which is dairy-free and incredibly rich!
1 tsp Granulated Sugar
2 Tablespoons Bourbon, or 1 tsp Vanilla or Bourbon extract
Pie Crust Hearts
1 Refrigerated Pie Crust, I used Immaculate Pie Crust which is not entirely dairy free.
1/4 Cup Granulated sugar
Valentine’s Day sprinkles or sanding sugar, if desired
Luxardo cherries to garnish, if desired
Directions
Preheat the oven to 400°F.
Sprinkle sugar on cutting board or work surface, unroll pie dough. Sprinkle the top of your pie dough with sugar and roll or press the sugar into the dough. Flip the dough and repeat the process. Cut out 4-inch circles or hearts, set aside on parchment. Remaining dough can be pieced together, rolled out and sugared for accent pieces. Place all cutouts on parchment and chill in the refrigerator for about 20 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whip the canned coconut cream until light and fluffy, about 5 minutes. If coconut water separates from the whipped cream, drain off fluid and retain to add to smoothies! Scrape down the sides of the bowl, whip an additional minute until the coconut cream is stiff and fluffy.
In a double boiler, bring water to a rolling simmer over medium-high heat. Place bourbon and sugar in a heatproof bowl over the water, stirring until the sugar dissolves. Break up the dark chocolate bar and add to sweetened bourbon in the double boiler. Turn off the heat, stir until chocolate is melted and the mixture is smooth. Remove bowl from heat and let the mixture cool to room temperature or the chocolate will melt the whipped coconut cream.
When cooled, add the chocolate mixture to the coconut cream, whip together until incorporated. Chill mixture in refrigerator or freezer if the mixture becomes to warm.
Remove pie crust cutouts from the fridge and place on cookie sheet, sprinkle extra white sugar and any decorative sugar you are using to pie crust tops. Bake for 9-11 minutes, turning halfway through. When cooked through and golden brown on edges, remove the pie crust cut-outs from the oven and cool on a rack. Cool completely before assembling the dessert.
Dessert should be assembled when you want to eat. Remove chilled chocolate mousse from the refrigerator. Using a small cookie scoop, scoop out 1-2 tablespoons of chocolate mousse and place on the cooled pie crust cutouts.
Topping with a single Luxardo cherry adds a pop of intense fruitlessness to balance out the deep, dark chocolate mousse.
Top with a pie crust accent, and enjoy. For a delicious alternative to the crust accent, top with a boozy cherry and drizzle a bit of the cherry syrup onto the Chocolate mousse. Either version will turn dessert into a celebration!
This Chocolate Mousse dessert can go from pantry ingredients to the table in under an hour, is decadent and intensely flavored! While rich, it’s a great example of how several delicious bites can be very satisfying. Full disclosure, we only used 1/2 a scoop of the chocolate mousse to each pie crust, though, the hubby would have loved to enjoy these just as pictured!
I’d like to give a special thanks to Julie Tran Deily who organizes this annual event! Julie just launched an online shop to raise even more funds for Cookies for Kids’ Cancer with the sale of Baked with Love custom designed t-shirts and tote bags. The items are in pre-sale, and will likely ship next month. Check the shop out and pick up a shirt or tote for yourself or someone you know that bakes with love.
Julie Deily, sporting the Heather Grey Baked with Love women’s tee. Photo by The Cumby Kitchen
Just in case you’re wondering, all of the proceeds will be donated to Cookies for Kids’ Cancer! And if your purchase is $75 or more & use this code FREESHIP75, you’ll get free shipping!
Thanks to all the fellow #HelpingCookies Good Cookie Food Bloggers, for donating, baking and raising money for Cookies for Kids’ Cancer. Check out their posts for more great Valentine’s inspired recipes and big thanks to you for supporting this great charity!
Chocolate Chip Cookie Cake from Julie of The Little Kitchen
Læsø Salted Chocolate Chip Cookies from Camilla of Culinary Adventures with Camilla
Meyer Lemon Cookies from Linda of Simply Healthyish Recipes
Soft & Chewy Gluten Free Oatmeal Raisin Cookies from Allie of Miss Allie’s Kitchen
Small Batch Bakery Style Chocolate Chip Cookies Recipe from Faith of An Edible Mosaic
Chocolate Madeleines from Caroline of Caroline’s Cooking
Rainbow Rice Krispie Treats from Bree of Baked Bree
Tiger Butter Candy from Melissa of MamaGourmand
Valentine’s Day Gluten Free Sugar Cookies from Brianna of Flippin’ Delicious
Chocolate Spritz Sandwich Cookies from Carlee of Cooking With Carlee
Pink Velvet Chocolate Chip Cookies from Jenn of Ever After in the Woods
French Butter Cookies from Rebekah of Kitchen Gidget
Brown Sugar M&M Cookies from Sara of Imperfectly Balanced Sara
mini rose cookies from Meaghan of the decorated cookie
Raspberry Linzer Cookies from Stephie of Stephie Cooks
Red Velvet Brownies with White Chocolate Cream Cheese Frosting from Coleen of The Redhead Baker
Lemon Poppyseed Cookies from Becca of Two Places at Once
Warn Dark Chocolate Melting Cups from Lisa of Snack Girl
Salted Dark Chocolate Cookies from Jessica of A Kitchen Addiction
Cherry Cordial Bundt Cake from Carolann of Apron Warrior
Nutella Stuffed Cookies from Allison of Celebrating Sweets
Strawberry Pudding Cookies from Holly of A Baker’s House
Slice and Bake Whirligig Cookies from Laura of Untwisted Vintage
Raspberry Strawberry Cookies from Heather of Delicious Not Gorgeous
Chocolate Strawberry Hand Pie from Trang of Wild Wild Whisk
White Chocolate Cashew Cranberry Cookies from Brittany of Diary of a Southern Mrs.
The Best Potato Chip Cookies Recipe from Marybeth of Babysavers
Darth Vader Valentine’s Day Hug Cookies to Support Cookies for Kid’s Cancer from Jenn of justJENN recipes
Hazelnut Shortbread Cookies with Jam from Lisa of Garlic & Zest
Sprinkled Chocolate Shortbread Heart Cookies from Lisa of Blogghetti
Double Chocolate Chip Cookies from Dee of Meatloaf and Melodrama
Homemade Salted Nut Rolls from Shaina of Food for My Family
Valentine Sugar Cookie Cups from Melissa of Persnickety Plates
Chocolate Dipped Cashew Butter Cookies from Ashley of Fit Mitten Kitchen
Chocolate Vanilla Striped Shortbread Cookies from Denise of Chez Us
Pineapple Coconut Bar Cookies from Barbara of Barbara Bakes
Chocolate Raspberry Roll-Ups from Sue of It’s Okay to Eat the Cupcake
Raspberry and Rose Meringue Parfaits from Michelle of Cup of Zest
Chocolate Chip Pudding Cookies from Jade of Jonesin’ For Taste
Raspberry Thumbprint Cookies from Emilie of Finding Zest
Chocolate Mousse Cups from Miranda of Cookie Dough and Oven Mitt
Grain-Free Dark Chocolate Raspberry Tart from Gretchen of kumquat
Chocolate Shortbread Cookies from Sara of My Imperfect Kitchen
Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine’s Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Brown Sugar Snickerdoodles from Kristin of On the Home Front
Valentine’s Gummy Hearts from April of April Golightly
Cocoa Sweet Dough Hearts from TammyJo of The Chocolate Cult
Heart-Shaped Sugar Cookie Cutouts from Susannah of Feast + West
Cranberry Pecan Oatmeal Cookies from Denise of addicted 2 recipes
Shortbread Cookie Recipe from Raquel of Organized Island
Brown Butter Bourbon Chocolate Chip Cookies from Samantha of Haute Pepper Bites
Iced Sugar Cookies with Sprinkles from Nina of Crazy for Cookies and More
New Restaurant opening – Mx Taco Restaurant
January 23, 2019 | Posted in Dining out | By Lisa Wilk
We never limit our tacos to a Tuesday, and you shouldn’t either. We were invited to visit Mx Taco Restaurant (@restaurantmxtaco) in The Milk District, currently in soft opening. Owner & Chef Ryan Manning, formerly of The Ritz Carlton Orlando, Cancun and D.C. is shining a light on many different regional flavors found throughout Mexico.
From the Yucatan, Shrimp Tikin Xic- Achiote Bitter orange shrimp with pickled onion.
From Puebla, Mole Poblano- Chicken, Queso Cotija, sesame seed, crema.
From Comx, Quesadilla made with Queso Oaxaca and chipotle crema.
From Sonora, The Bistec en Salsa Rona- Braised steak, pepper sauce and avocado and back to the Yucatan for Bistec con Zikil Pak- Steak with pickled onion and pumpkin seed sauce.
Esquites- Mexican Street Corn off the cob, is made with white corn. The side dish was creamy with a nice pop of lime & chilies.
Oaxaca is represented with the Camote Con Mole, a flavor-packed vegetarian taco made with sweet potato, mushroom, beans, Queso Cojita, pickled onion, and salsa mole. For the completely plant-based, ask how tacos can be made vegan. We ordered the Bistec con Zikil Pak, as a vegan taco and loved it! The menu is Gluten Free and accommodations for other dietary preferences can be made.
Flavors throughout the menu were rich, yet clean and fresh. Add Mx Taco as another Orlando spot for Mexican cuisine that is not the heavy, cheese-laden food many of us grew up with. Chilies are used thoughtfully, to build flavor- not overwhelm the palate with scovilles. For those looking to kick it up a notch- try the house-made hot sauces, specifically, The Habanero: it’s a great balance between chili pepper heat and the flavor of the Habanero. Tenderfoots: stick to the Guajillo, a mild but lively sauce.
We tasted our way through the aguas frescas & horchatas, all were yummy! Watermelon, pineapple & hibiscus: fresh and light, we could not pick a favorite. Horchatas are available in both Cinnamon rice milk or Cinnamon coconut milk, the latter being very rich.
Save room for dessert! The Helado de Aguacate was delicious. Avocado ice cream is topped with chili toasted coconut, candied pepitas & chocolate was a delightful ending to our Mexican feast! Beer and wine were not available on my visit, look for a selection of craft beer and sangrias in the weeks to come. Mx Taco Restaurant is open Sunday-Monday, 11:00AM – 10:00PM.
Bon Appétit from Epcot International Festival of the Arts
January 20, 2019 | Posted in Around Town, Attractions, Special Events | By Lisa Wilk
We were invited to taste through the new menu at L’Art de la Cuisine Francaise in the France pavilion. These tasty offerings are available at the 2019 Epcot International Festival of the Arts running now through February 25, 2019. We thoroughly enjoyed each item we tried and lingered over our “stay” in France, and highly recommend that you do, too! Order it all!
Start with the Crème de Brie en Petit Pain and revel that every bite of crusty bread will be coated in decadent Brie. We found the generous portion of warm & creamy Brie in a house-made bread bowl enough to share with someone you love. Pair this yummy treat with a glass of the festival frosé, made with rosé wine, Grey Goose vodka & peach puree.
Those with a heartier appetite should order the Dariole de Saumon à la Provencal, a warm salmon terrine with zucchini and tomato, Beurre Blanc Sauce & puff pastry fleuron. Quite an elevated dish, our first bite had us pausing to stop and soak up the French flavors and atmosphere.
To end, the Molten Chocolate Cake made with Pure Origin Valrhona chocolate. Satisfyingly chocolatey, not overly sweet. Bon Appétit!
From France, we walked through world showcase immersed in the celebration of art. We viewed paintings, sculptures, chalk artists and various live performances. Attendees can get in on the fun by snapping photos at one of the many masterwork photo ops or attend an interactive seminar!
Support a variety of talented artists, like Jeremy the owner and creator of Woah Botz, at pop up shops.
We were tempted by the many desserts at Decadent Delights, across from the Port of Entry shop. Still full from our visit to France, we decided to drink dessert and ordered the Cold Fashioned Coffee cocktail- a nicely balanced bourbon & cold brew coffee cocktail. Just the right amount of boozy in this festive adult beverage.
Even the sunset on our visit participated in the artful ambiance, with an extra burst of color.
From there, we enjoyed the evening concert at the Disney on Broadway concert series. New this year, live concerts every night of the week at 5:30, 6:45 & 8:00 pm, featuring a rotating selection of Broadway stars. Head over to our insta stories highlight for more pictures and video, what a show! We left the American Gardens Theater humming our favorite Disney show tunes, perusing the concert schedule for our next visit before the Festival of the Arts wraps up on February 25th.
Mexican Hot Chocolate Cookies
February 8, 2018 | Posted in Cooking | By Lisa Wilk
This is the second year for our Good Cookie Valentine’s event! We want to make a difference in the fight against pediatric cancer!
Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute’s budget going to all childhood cancer combined, I knew it was important for me to get involved.
Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000 in donations, because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign, up to $3000! That means for every dollar donated, we are raising an extra $3 in matching funds.
Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference! Please consider donating now through March 1st and join our Good Cookie 2018 efforts. You can follow along on social media, by searching the hashtag #HelpingCookie.
I wanted to share a recipe that warms your heart for this wonderful campaign. I’m in love with my OXO Cookie Press and with the seasonal dies, I have been using it year round. Obviously you can use food coloring and sprinkles to boost the fun factor. I’ve taken a more elevated approach, so you can see the specks of vanilla bean throughout the buttery cookie.
I’ve used this base cookie recipe for years and by varying the fillings, you can enjoy a completely different cookie- with little fuss! For these Mexican Hot Chocolate Valentine’s Day cookies I used the rose and the double hearts, in the set I have there is also “LOVE”.
Mexican Hot Chocolate Cookies
Yield 30 sandwich cookies
Ingredients
Butter Spritz Cookies
8 ounces unsalted butter, softened (2 sticks)
1 Cup granulated sugar
1 Tablespoon Vanilla Bean Paste or extract
1 teaspoon salt
1 egg
2 1/4 Cups all-purpose flour, sifted
Mexican Hot Chocolate Ganache for filling
1 Cup Dark Chocolate baking pieces
1/2 Cup half and half
1/2 teaspoon cinnamon
1/4-1/2 teaspoon Chili Powder (not Cayenne Pepper)
1/8 teaspoon nutmeg
1/2 teaspoon Vanilla extract
pinch of sea salt
Directions
Preheat the oven to 375°F. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, vanilla bean paste and salt on medium high speed, stopping as needed to scrape down the sides, until the mixture is light and fluffy, about 6 minutes. Add the egg and beat again, stopping as needed to scrape down the sides and beater, until light and fluffy, about 6 minutes.
Stop the mixer and add the sifted flour all at once. Mix on the lowest speed to incorporate with the butter mixture, less than a minute. Stop the mixer, remove the bowl and scrape down the paddle attachment. Finish mixing by hand using a large silicone spatula or wooden spoon. Do not over mix.
With the spatula or wooden spoon, fill the tube of the cookie press. Screw in the desired pattern and pipe quickly onto the surface of cool, metal baking sheet. If you are not happy with the shape of a cookie, scrape off the pan with an offset spatula and reload the dough.
Bake for 7-9 minutes for small cookies, 9-11 minutes for larger ones, turning halfway through. (If you have this set, I baked these for 10 minutes.) Spritz cookies are traditionally baked till lightly golden, but baking until a bit darker yields a crispy cookie that is ideal for using in sandwich cookies. Watch the cookies carefully the last 2 minutes for browning at the edges if you are aiming to make a lighter cookie. Remove from the oven and allow them to cool on a rack. Cool completely before serving. Unfilled cookies will keep in an airtight container for up to 3 days. Unused dough can be stored in the freezer for up to 3 months, which allows you to break out the shamrock die next month!
To make the ganache to fill the cookies, whisk together half and half and all spices in a medium saucepan on the stove over medium low heat. Heat the liquid until hot, 5-7 minutes, stirring occasionally as to not scald the mixture. Reduce heat to warm, add the vanilla extract and the chocolate and stir with a silicone spatula until completely melted and smooth. Remove from heat. Spread ganache on flat side of cooled cookies with an offset spatula. Sandwich together and enjoy while warm or after ganache is set after cooling. (If you prefer, or if your ganache is loose, allow to cool and spread ganache onto cookies after ganache is at room temperature.)
I’d like to thank fellow Good Cookie Food Bloggers, for donating, baking and raising money for Cookies for Kids’ Cancer. Check out their posts for more great Valentine’s inspired recipes and thanks to you for supporting this great charity!
Yellow Heart-Shaped Rainbow Funfetti Cookies from Julie of The Little Kitchen
Peanut Butter Cookie Cake from Julie of Julie Blanner
Cherry Coconut Macaroons from Miranda of Cookie Dough and Oven Mitt
Brownie Cookies from Mel of Mel’s Kitchen Cafe
No-Bake Chocolate Candy Cookies from Debi of Life Currents
Double Dark Chocolate Chery Black Forest Cookies from Jamie of Southern Revivals
White Chocolate Valentine Madeleine Cookies from Marlynn of Urban Bliss Life
Pillowy Soft Sugar Cookies from Stephie of Stephie Cooks
Steak with Pink Peppercorn Sauce from Sonja of Ginger & Toasted Sesame
Creamy Beet Risotto from Rachel of Copper & Verdigris
Valentine’s Day Chocolate Sugar Cookies from Denise of Chez Us
Red Velvet Donuts from Gwynn of Swirls of Flavor
S’mores Brown Butter Panbanging Cookies from Marybeth of babysavers
Gluten-Free Chocolate Kiss Cookies from Audrey of Mama Knows Gluten Free
Gluten-Free Red Velvet Crinkle Cookies from Brianna of Flippin’ Delicious
Rose Meringue Cookies from Kirsten of Comfortably Domestic
Raspberry Chipotle Chicken Curry from Shashi of Savory Spin
Double Chocolate Meringue Cookies from Dee of Meatloaf and Melodrama
White Chocolate Raspberry Smoothie from Sarah of Sarah Cooks the Books
Cream Wafer Cookies from Kelly of Live Laugh Rowe
White Chocolate and Raspberry Cookies from Wanda of My Sweet Zepol
Raspberry Fudge Cookies from Jessica of A Kitchen Addiction
Raspberry Cookies from Courtney of Know Your Produce
Syltkakor Raspberry Jam Cookies from Megan of Stetted
No-Bake Chocolate Tart from Rachel of Rachel Cooks
Heart-Shaped Chocolate Chip Cookies from Angela of About a Mom
Mexican Hot Chocolate Cookies from Lisa of TasteCookSip
Chai Latte Shortbread Hearts from Sue of It’s Okay to Eat the Cupcake
Soft and Sweet Sugar Cookie Bars from Carlee of Cooking With Carlee
Strawberry and Cream Cookies from Ashley of A Cup of Charming
Cherry Cream Cheese Cookies from Lisa of Blogghetti
Galete Waffle Cookies from Shaina of Food for My Family
Almond Shortbread Cookies from Denise of addicted 2 recipes
Easy Strawberry Fudge from Chrysa of Thrifty Jinxy
Valentine’s Day Mug Hug Cookies from Aimee of Southern From Scratch
Doughnut Sandwich Cookies from Bree of Baked Bree
Chocolate Nutella Cookies from Melissa of Modern Honey
Easy Crinkle Cookies from Amy of The Nifty Foodie
Chocolate Sugar Cookies from Becca of The Salted Cookie
Love Cake from Sara of Confectionary Tales
Meringue Cookies from Sara of My Imperfect Kitchen
Rose White Hot Chocolate from Susannah of Feast + West
Gluten Free Lavendar Shortbread Cookies from Carolann of Apron Warrior
Fruit Filled Chocolate Waffle Cones from Nicole of For the Love of Food
Chocolate and Vanilla Sweetheart Cookies from Sheila of Life, Love, and Good Food
Raspberry Chocolate Thumbprint Cookies from Nancy of The Bitter Side of Sweet
Chai Spiced Snickerdoodle Cookies from Ashley of Big Flavors from a Tiny Kitchen
Heart Happy Valentine Cookie Chocolate Cheesecake from TammyJo of The Chocolate Cult
Persian rice cookies from Caroline of Caroline’s Cooking
Chocolate Dipped Espresso Shortbread Cookies from Julianne of Beyond Frosting
Fudgy Chocolate Sixlets Cookies from Barbara of Barbara Bakes
Spiced Cookie Butter Butterscotch Chip Cookies
December 16, 2015 | Posted in Cooking | By Lisa Wilk
Spiced Cookie Butter Butterscotch Chip Cookies
It’s that cookie swapping time of year and I knew that I wanted to have some fun with cookie butter (or Biscoff spread, if there is not a Trader Joe’s in your area) this year. Mostly, I eat cookie butter out of the jar, with a spoon. I may have done that while perfecting this recipe, OK, I did do that while perfecting this recipe!
With the onset of the cooler weather comes the flavor of pumpkin spice, but nutmeg and mace has me feeling the holiday season. The addition of either magical baking spice takes these cookies into my holiday happy place. When getting ready to bake, I recommend using a cookie scoop to portion out. If you want a perfectly round cookie you can roll these into a ball, but scooping and flattening works just well.
Spiced Cookie Butter Butterscotch Chip Cookies
Yield 30 cookies
Ingredients
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup unsalted butter, melted
• 3/4 cup packed dark brown sugar
• 1 large egg
• 1/2 cup Pumpkin Spice Cookie Butter Spread (Or Biscoff spread with 1 tsp pumpkin pie spice added)
• 1/8 tsp mace (or nutmeg)
• 2 teaspoons vanilla extract
• 2 cups quick cook oats
• 1 cup Butterscotch chips
Directions
Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Mix flour, baking soda, baking powder and salt together in a large bowl. Set aside.
In 4 quart saucepan, melt the butter over medium low heat. Remove the pan from heat and stir in brown sugar until there are no visible lumps. Mix in the Cookie Butter spread until fully incorporated. Then add egg, vanilla and mace to pan and stir until combined. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or silicone spatula. Fold in the quick cook oats and the butterscotch flavored chips.
Using a small cookie dough scoop, scoop out 1 ½ tablespoons of dough and place onto cookie sheet or roll the dough into balls and space 12 balls onto each cookie sheet. Flatten dough with wet fingers to form thick, flat disks.
Bake the cookies for 8 minutes until golden brown. If needed, allow cookies to cool on the cookie sheet for 1-2 additional minutes to set up. Cool completely on a wire rack.
I’d like to thank fellow Great Food Blogger Cookie Swap participants, for baking and raising money for Cookies for Kids’ Cancer. I received some amazingly delicious cookies this year from Carrie, Melissa and Jen. Be sure to check out their recipes!
If you are seeking more cookie inspiration, may I suggest my previous years Salted Caramel Shortbread Bars and Not your Grandma’s Thumbprint cookies made with my quick Raspberry Rosewater Jam. Have a wonderful Holiday season!
Guacamole, Feta and Egg Breakfast Sandwich
May 26, 2015 | Posted in Cooking | By Lisa Wilk
May is National Egg Month and we are winding up our breakfast fun with a quick and zesty Guacamole, Feta and Egg Breakfast Sandwich. It can be assembled in minutes, can be made with eggs cooked to your preference and you can enjoy open-face or not. This was our first time cooking with and tasting NestFresh Cage Free Eggs, which we could find at our local Whole Foods Market. We love eggs for breakfast, lunch or dinner, so when I was invited to try NestFresh Eggs, I was intrigued. My family mistook the intense golden yolk for our local farm fresh eggs, a high compliment.
The Jumbo eggs had a wonderfully buttery yolk- perfect if you like a sunny side up, soft poached or over medium egg. As you can see by my picture, I didn’t need to butter my multi grain English muffin, I squished the top down and let the magic happen. If a runny yolk isn’t your thing, this breakfast sandwich is equally delicious with a scrambled egg.
Guacamole, Feta and Egg Breakfast Sandwich
Ingredients
1/4 cup chunky guacamole, store bought or home made.
2 tablespoons feta crumbles with Mediterranean herbs.
1 NestFresh Cage Free Jumbo Egg, cooked to your preference.
1 toasted English Muffin, multi grain is nice with the guacamole and egg.
Directions
Split and toast English muffin. Heat a skillet over medium heat, add a pat of butter. When melted, crack one NestFresh Egg into skillet and cook for 3-4 minutes until preferred doneness. Remove from heat, salt and Pepper to taste.
Spread guacamole over one side of English Muffin, sprinkle feta and top with cooked Nest Fresh Egg. Enjoy open-face or top egg with remaining English muffin half. Enjoy!
I have one dozen NestFresh Cage Free Eggs to giveaway, so you have the star ingredient to make this healthy & delicious meal yourself. Comment below with your favorite egg dish or pop over to Taste Cook Sip’s picture of NestFresh Cage Free Eggs on Instagram and comment there, one winner will be picked at random. Comment below or on instagram (or both!) by midnight on Wednesday, May 27th, 2015. Check back Thursday, May 28th, 2015 as the winner will be posted here and you could be cooking up your own NestFresh Eggs this weekend for breakfast. Congrats to Carolyn C who commented on Instagram, her Dad’s Smoked Salmon Egg Scramble with Mozzarella, Scallions and Cracked Black Pepper sounds delicious. We’ve added that dish to our list to try, what will you be making for breakfast?
Disclaimer: Thank you to NestFresh Eggs for providing this giveaway item free of charge. NestFresh Eggs also provided Lisa Wilk/ Taste Cook Sip with product to use, however, all opinions are my own. (We really do love a nice, runny yolk!) This giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. No purchase necessary. Void where prohibited by law.