Archives for October 2018

SOFT BATCH CHOCOLATE CHIP COOKIES

October 29, 2018 by Sarah Baade Leave a Comment

The other night we were invited to a friends’ house for an impromptu dinner – with no need to bring a contributing dish. What?! These friends were just wanting to love on our family and spend time together in community. How awesome is that??? An evening filled with conversation, kids running around playing and adults catching up on life. This is what sharing a meal is really all about. That being said, I struggle to just show up at someone’s house for a meal without having some sort of food in hand. I looked through the pantry, found some basic baking ingredients and whipped up some chocolate chip cookies.

A classic, simple dessert that is always a crowd pleaser. One of the neat things about chocolate chip cookies is how many variations are out there. And people have strong opinions on what they prefer. Soft batch (like this recipe), chewy or crisp. The way to vary the outcome is through changing the flour, the sweetener and the leavening agent. The other thing I like to do is use more than one kind of chocolate in my cookies just to add a little more depth to each bite. If you’re ever creating your own recipe, play around with these variables and see what you come up with!

Tips:

If you have left your cookies out too long when cooling them and they end up dry, put them in a zip lock bag with a slice of bread. You’ll be amazed at how much moisture those cookies will absorb!
If you don’t need three dozen cookies at one time, you can scoop the dough into individual servings and freeze it. Later on, you can pull out what you need and bake just a few at a time.

SOFT BATCH CHOCOLATE CHIP COOKIES

Ingredients:

2 cups bread flour

½ teaspoon salt

1 teaspoon baking soda

1 cup granulated sugar

1 cup unsalted butter (softened)

2 large eggs

½ cup pure maple syrup

1 teaspoon vanilla extract

12oz semisweet chocolate chips

4oz 70% cacao extra bittersweet chocolate, chopped into chunks

Directions:

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

In a medium bowl, combine flour, salt and baking soda.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar with butter. Add eggs, maple syrup and vanilla. Ingredients will not fully combine just yet. Mix in dry ingredients 1 cup at a time, until all ingredients are fully combined. Stir in chocolate chips.

Scoop heaping tablespoon-sized mounds of cookie dough onto parchment lined baking sheet. Leave 2-inches between the cookies. Bake for 8 to 9 minutes or until edges are golden brown. Remove cookie sheet from oven and transfer the cookies from the parchment to cooling racks.

A FOOD LOVER’S TRAVEL GUIDE TO CHARLESTON, SOUTH CAROLINA

October 18, 2018 by Sarah Baade Leave a Comment

Earlier this month, my friend, Deya, and I spent a few days in Charleston, SC for a girls trip. It had been years since I had gone on a girls trip. Does a trip back to your home state even count as a girls trip?!? Years, it had been years!!! Not only was I overdue, I had a really stressful week leading up to our departure. This could not have been more perfect timing for me to get away. Deya had been dreaming about going to Charleston for a long time and was the one who got the ball rolling. We did our research, had a couple of planning sessions over coffee and ultimately planned the whole trip around food. Don’t get me wrong, we were excited to see some sites too but the itinerary was focused around local restaurants.

FRIDAY

We arrived in Charleston on Friday afternoon with time to relax and refresh from our flight. Our first culinary stop was at The Ordinary, a seafood hall and oyster bar. In a restaurant with a bar this beautiful, I think a cocktail is exactly the right way to start. I had the Raoul Duke and Deya had the Classic Daiquiri. Both rum based drinks, these cocktails were incredibly smooth and just slightly sweet. We ordered the ordinary Hawaiian rolls with sea salt butter as our appetizer. The salt on the butter, and the rolls added so much flavor! These rolls were also our introduction to benne seeds – a type of sesame seed that was brought over from western Africa by slaves in the early 1700’s. We quickly learned that these seeds are a local favorite and are incorporated into dishes at restaurants all over the city. Our second starter was the snapper ceviche with pedron pepper and avocado. When you’re at a seafood restaurant, you order seafood, right?! This dish was incredible fresh and light and served with huge tortilla chips. For our entrees, we shared the New England style fish chowder and the grilled New Orleans Style BBQ white shrimp. The chowder was creamy with huge chunks of fish – exactly what you want from a chowder. However, the shrimp dish is what really won us over. If you’ve never had New Orleans style BBQ you might be surprised to know that it is nothing like a typical red BBQ sauce. Instead, this divine sauce is made up of butter, Worcestershire sauce, tabasco sauce and rosemary. We at a lot of amazing things on this trip but this sauce is what we continued to talk about even after we got home. Friends, do yourself a favor and just order some extra sauce on the side – you’re going to want to dip some of those Hawaiian rolls into it!

The Ordinary, Charleston, SC

SATURDAY

Breakfast is the most important meal of the day, right? We knew we had a full day ahead of us so we wanted something hearty to get us going. We walked from our hotel to Callie’s Hot Little Biscuit on King Street. It is such a tiny little restaurant but it is cute as can be. They offer up a variety of biscuits (living up to the name) along with a couple of sandwich options and a handful of other options. At first glance you might think the menu is limited but let me tell you, when you’ve perfected what you make, there isn’t a need for a huge menu. Deya and I each had the bacon, egg and cheddar biscuit sandwich with a coffee. This sandwich was so thick I could barely get my hands around it, let alone my mouth. The biscuit itself was so rich and buttery!!! That butter is exactly where the love lies in this meal. If you stop in here, get there early. There was a line to the door when we arrived and not an hour later we saw the line curling out the door and down a couple of store fronts. Absolutely worth a little bit of a wait though.

Husk is one of those restaurants we had heard a lot about when we first started doing research for our trip. The best advice I can give here is to make reservations well in advance. Deya made our reservation at least a month ahead and we still were not able to get in for dinner. However, the lunch menu was great and lunch is always more affordable than dinner. Having had such a hearty breakfast, I kept it relatively small for lunch and just had the Charred broccoli with mushrooms, crispy onions, smoked cheddar and Alabama white sauce. I’m a sucker for broccoli anyway but this flavor was incredibly rich, like melt in your mouth comfort food. Deya started with the pickled shrimp dish and, of course, I sampled it as well. I didn’t even know pickled shrimp was a thing (I grew up in a land locked state) but it was absolutely delicious! She had the fried chicken with Carolina gold rice, bacon, cabbage and butterbeans as her entrée. I didn’t taste this one but Deya raved about the rice and bean mixture!

Saturday night dinner was truly a unique experience. Deya found Feast Upon Charleston through AirB&B Experiences. We ubered our way to Chef Christopher’s home and were greeted by his huge smile, smooth jazz, and a choice of rum or gin for a cocktail. The blackberry mule he made with rum was the perfect drink to sip on while getting to know the other soon to be friends attending this pop-up dinner. Once we sat down, Chef Christopher treated us to a four-course dinner. He changes up his menu regularly so I hesitate to spend too much time describing our meal but let’s just say those crab cakes could be famous one day. Not only can he cook, Chef Christopher was able to give us history lessons on both the food and the city of Charleston. What I loved most about this dinner experience, though, was getting to know people we otherwise wouldn’t have ever met. Chef Christopher’s food is delicious but his passion for creating community is what really shines through.

SUNDAY

I love rich, buttery food as much as the next person but at some point, you also need some fresh, lighter fare. Sunday morning, we hit up Butcher & Bee for brunch. Coffee, local beets and ricotta toast for me. Coffee, crispy sweet potatoes and the smoked salmon bagel for Deya. The flavor combinations made with such fresh ingredients – exactly what I needed! This is one of two restaurants on the list that I absolutely wish had a location in my hometown of San Antonio. Lots of vegetarian options in addition to classic options like a burger. Seriously though, go here for the freshness that they put together on their plates!

Our big splurge dinner was at Zero Restaurant + Bar. This place made us feel like we were on an episode of Chef’s Table. So much thought goes into each dish – colors, textures, plating, and of course flavor. This is the type of spot that is best experienced without the distraction of a phone. In other words, no photos for this one. If you’re looking for a romantic spot to celebrate a special event, make the reservation and enjoy every single bite.

MONDAY

If dessert for breakfast is wrong, I don’t want to be right. Sugar Bakeshop has got to be the cutest little bakery I have EVER seen! Jars upon jars of huge cookies plus cupcakes galore. It is absolutely best for my waistline that I don’t live near this shop. We shared all five of the mini cupcake flavors that they had available that day. Coconut, vanilla, honey, almond and caramel. If I could have, I would have tried every single dessert but I needed to save room for one last lunch in the city.

Our last meal was at Basic Kitchen. This restaurant has natural light flooding in from all sides which automatically has you feeling refreshed. Using seasonal and local produce, they strive to fuel your body with food that will keep you going throughout the day. Once again, great vegetarian options abound here. I had the basic bowl which was full of veggies and chickpeas; Deya had the power bowl which was packed with protein from steak, eggs and quinoa. These dishes were so good we didn’t even bother sharing with one another. I also need to take a moment to mention Kellie, the general manager. She took genuine interest in our experience and was more than happy to answer questions we had about the food and the restaurant.

RESTAURANTS

The Ordinary

Callie’s Hot Little Biscuit

Husk

Feast Upon Charleston

Butcher & Bee

Zero Restaurant & Bar

Basic Kitchen

A Food Lover's Travel Guide To Charleston, SC - Slice Of Honey Blog

SIGHTSEEING

Farmers Market

Waterfront Park

Rainbow Row

Charleston City Market

King Street

A Food Lover’s Travel Guide To Charleston, SC – Slice Of Honey Blog

SNACKS

Sugar Bakeshop

Byrd’s Famous Cookies

Jeni’s Ice Cream Shop

COFFEE & COCKTAILS

Revelator Coffee Company

SHEET PAN SHRIMP FAJITAS

October 12, 2018 by Sarah Baade Leave a Comment

When I graduated from college I had a semester off before starting grad school. Rather than stick around Kansas (I graduated from K-State – Go Wildcats!), I took the opportunity to head out to California for a few months. I grew up super shy but for whatever reason, God gave me wanderlust and the bravery to explore new places. At 22 years old, I drove halfway across the country to find out what coastal living is like. I lived with my cousin and his now wife while working a part time job at the local YMCA. Coming from a land-locked state, it was incredible to see the ocean every day even on days when I was just driving to work. I learned a lot about myself during that time. Post college, pre-real world is an awkward stage of life. You’re somehow both younger than most people and older than most people you encounter. This can create a level of loneliness but for me, it also created a greater level of independence.

While I was in California I was also scoping out local food trends. I’m generally willing to at least sample a dish I’m not familiar with but, looking back, maybe I wasn’t so adventurous at 22 years old. I kept seeing fish tacos and shrimp tacos and I just couldn’t get myself to try them. Clearly, there was something to it because I saw them on menu after menu. Truth be told, though, I didn’t end up trying seafood in a taco until several years after leaving California. Fast forward to today and fish or shrimp in my Mexican food has become an absolute favorite of mine. They are part of the reason I don’t go full out vegetarian. Combine this with busy mom life and I give you sheet pan shrimp fajitas!

Tips:

If you want to make this vegetarian/vegan rather than pescatarian, you can swap out the shrimp for cubes of tofu.

You can cut the vegetables a day ahead to make meal prep even faster on the day you cook the fajitas.

SHEET PAN SHRIMP FAJITAS

1 medium red bell pepper, seeded and thinly sliced

1 medium yellow bell pepper, seeded and thinly sliced

1 medium orange bell pepper, seeded and thinly sliced

2 medium jalapeños (optional), seeded and thinly sliced

½ medium yellow onion, thinly sliced

1 lb raw shrimp, peeled & deveined

1 Tablespoon olive oil

Juice of 1 lime

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon cumin

½ teaspoon paprika

½ teaspoon chili powder

1 teaspoon garlic powder

Flour or corn tortillas

Optional toppings: shredded cheeses, sour cream, avocado, guacamole

Preheat oven to 400°F. Place all bell peppers, jalapeños, onion and shrimp in a large bowl. Coat with olive oil and lime juice. Add all spices and stir until vegetables and shrimp are evenly coated in spices. Spread ingredients out on a sheet pan and bake for 14 minutes, stirring halfway through. Wrap a few strips of vegetables and pieces of shrimp in a tortilla, adding optional toppings as desired.

SHEET PAN SHRIMP FAJITAS

Save Print

: Slice Of Honey

Recipe type: Entree

Ingredients

1 medium red bell pepper, seeded and thinly sliced
1 medium yellow bell pepper, seeded and thinly sliced
1 medium orange bell pepper, seeded and thinly sliced
2 medium jalapeños (optional), seeded and thinly sliced
½ medium yellow onion, thinly sliced
1 lb raw shrimp, peeled & deveined
1 Tablespoon olive oil
Juice of 1 lime
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon paprika
½ teaspoon chili powder
1 teaspoon garlic powder
Flour or corn tortillas
Optional toppings: shredded cheeses, sour cream, avocado, guacamole

Instructions

Preheat oven to 400F. Place all bell peppers, jalapeños, onion and shrimp in a large bowl. Coat with olive oil and lime juice. Add all spices and stir until vegetables and shrimp are evenly coated in spices. Spread ingredients out on a sheet pan and bake for 14 minutes, stirring halfway through. Wrap a few strips of vegetables and pieces of shrimp in a tortilla, adding optional toppings as desired.