COCONUT CHIA SEED PUDDING

Happy new year! 2018 came tiptoeing in quietly, gently and unobtrusively, on tiny sock-covered feet. Then it seized me by the hair at the back of my head and started shrieking and pummeling me with miniscule fists and an overflow of love and emotion. Nothing will bring you back to earth like a thirteen-month-old's enthusiasm. I looked down at the date on the calendar and realized something else......January is nearly OVER. I haven't shared a recipe in this space since before the holidays, which seems unbelievable now. The ebb and flow of the seasons has ebbed and flowed and left me here on the other side of the holly and the ivy and cookies and fairy lights. There were presents, there was laughter......there was a Thanksgiving and a Christmas and it was all merry, hope that yours was, too.

I have realized something else recently, too: why there are so many blogs by glowing pregnant ladies and mothers of babies, and so few by moms of toddlers. Infants need everything, it's true, but there are still large swathes of the day when they are unconscious and it's possible to sit down and tap out something of more substance than a to-do list. Things may feel harried, your new-mother days may be blurred around the edges, but you can always run fingers through your messy hair, throw the baby in a sling or stroller and get out for a walk or coffee with a friend. But when the day comes that your formerly-swaddled, immobile lump of cooing baby suddenly perks their head up, stands unassisted and lurches with jerky first steps into toddlerhood you will share this realization: I am so screwed. I will never again use my hands for anything but chasing, tackling and restraining an errant two-foot-tall cyclone. This is of course, not entirely true, but it will feel that way. Breathe with me for a second, mamas. We will regain the use of our hands someday. But, perhaps, not this day.

Because I love you, dear readers, and because ultimately I believe there should always be a recipe to share, here is a little something that is so easy you can practically make it without the use of your hands at all (legal disclaimer: fully functional hands may technically be required to make this recipe). I'm not the first cook to discover the weird appeal of chia seed pudding, and I won't be the last, but to me this is the perfect breakfast (or mid-afternoon snack) for January. The beginning of the year always leads to resolutions, which leads to "cleanses" and nonsensical declarations like "I'M DOING WHOLE30" and things like that. I'm not a big believer in cleanses as a way of, say, technically removing toxins from the body. I do, however, believe in them as a way of cleansing my brain of the habit of putting cheese and chocolate into my body at every meal--after the holidays they are a straight-up necessity. This creamy pudding will appeal to anyone who loves tapioca and rice puddinglike things, and is an endlessly adaptable canvas for toppings like toasted coconut flakes, tangerine slices and pistachios (seen here). Chia seeds are also a great source of omega-3s, antioxidants, fiber and so on, which makes them an ideal addition to January's meal planning.

Coconut Chia Seed Pudding

Makes two heaping servings

1 cup coconut milk
1 tablespoon maple syrup
1 teaspoon vanilla
1/4 cup chia seeds
pinch of salt (add this to taste, but to me it's about 1/8 teaspoon)

Whisk together coconut milk, maple syrup and vanilla in a bowl. Add chia seeds and mix thoroughly, chill for at least two hours until they plump up into little balls. Add salt to taste, then serve in bowls topped with anything you like: toasted coconut, dried fruit, nuts, shaved chocolate, cinnamon, etc.

PARMESAN GARLIC BRUSSELS SPROUTS

Everyone has their recipes that are wholly their own, effortlessly recalled and thrown together with a practiced hand. They're as comfortable and easy to slip into as an old pair of blue jeans, a family home, a well-thumbed novel. I have a few like this: my edamame hummus, a turkey chili with beans and a cornucopia of veggies....and now, I have this parmesan garlic brussels sprouts recipe, as well. Recipes like these are my essential "blue jeans" (a metaphor I can appreciate these days, as breastfeeding and working from home have streamlined my wardrobe down to the five things I can comfortably nurse in and thus wear over and over), a classic that barely needs any measuring or thought. 

Cut into fat slices and sauteed until just slightly caramelized but still crunchy and a bit underdone, the nutty flavor of the sprouts is perfectly finished with the bite of garlic, the brightness of lemon juice, and the welcome richness of a hefty handful of parmesan. I don't remember exactly loving brussels sprouts when I was a kid, but then again, they were never presented this way. I'm hoping Henry takes to these eventually, and that this will stay a family classic for years to come!

Parmesan Garlic Brussels Sprouts
Serves 2

1 tablespoon olive oil
1/2 lb Brussels sprouts (for me, this was about 10 sprouts)
1/4 teaspoon salt
1 clove garlic, minced
1 tablespoon lemon juice
2 tablespoons grated Parmesan
freshly ground black pepper

Wash sprouts, trim away any wilted outer leaves and chop off stem bases. Slice vertically into 1/4" inch pieces. In a large skillet, heat olive oil over medium high, add sprouts. Cook for two minutes, stirring once halfway through--in other words let them sit in one place for a bit, you ideally want the sprouts to gain a little deep brown color here and there.

Add 2 tablespoons water, reduce heat to medium-low and cook until water is evaporated (about 5 more minutes). Add garlic, cook for one minute, stirring frequently. Add lemon juice and Parmesan, toss to combine thoroughly, then plate the sprouts. Garnish with black pepper and serve.

CHOCOLATE + BREAKFAST....A WINNING GAME DAY COMBINATION

I didn't grow up in a football-watching family--like, at all--but when I fell in love with a man whose heart beats wildly for the game, I'd like to think that I caught on quickly. One basic truth that I've absorbed over the years is this: Super Bowl Sunday is the last official holiday of the winter season, and deserves its own annual celebration. Most years, this means simply setting out a spread that includes the holy trifecta that is cold beer, salty snacks and creamy dips....tasty, but predictable fare. But what if, just this once, we did things a little differently? This year, I'm imagining hosting a late morning breakfast celebration that spills out into the street or the park for a pickup game of flag football among friends, then finally stretches into an afternoon game-watching party. Who's up for joining me in a game day breakfast party?

Because this is after all a holiday, Super Bowl morning breakfast is no ordinary breakfast. It's a little bit more indulgent than usual, full of treats that combine the wholesome goodness of nuts and dried fruit with the thrill of rich dark and milk chocolates. To bring this chocolate-inspired breakfast fantasy to life, I teamed up with my friends at Ghirardelli, my go-to favorite for finely crafted chocolate with an admirable bean-to-bar ethic. Having just discovered the joys of their line of new Chocolate Covered snacks (seriously, OBSESSED), I made these the centerpiece of my breakfast table, rounded out by a top-your-own-yogurt bar. Available in five delicious flavors, their Chocolate Covered confections include coconut clusters, almonds and cashews, and whole dried blueberries with a hint of Tahitian vanilla, all enrobed in Ghirardelli's famous milk and dark chocolates--perfect for hand-to-mouth snacking all day long on game day!

Inspired by these flavors, I created my own dark chocolate & coconut granola that's equally perfect for snacking on right out of the bowl or for sprinkling over a serving of creamy Greek yogurt, as well as a simple blueberry-vanilla compote that bursts with color and flavor. Want to set out your own irresistible chocolate breakfast buffet on Super Bowl Sunday? Stock up on luxurious Chocolate Covered snacks and set each out in its own pretty bowl...then watch them disappear all day long! Add a simple, serve-yourself buffet of bowls of plain yogurt accompanied by tempting toppings such as roasted cashews, banana chips, dried fruits--and of course, homemade granola and fruit compote--and you have a winning combination for your game day crowd!

Many thanks go out to Ghirardelli for sponsoring this post and allowing me to try each of their Chocolate Covered snacks in order to develop ideas for this fun, celebratory breakfast party! All opinions expressed in this post are, as always, 100% my own. For more on Ghirardelli Chocolate (including coupons and shopping options), follow along on their site, or get social with them on Twitter, Facebook and Instagram.

Chocolate Coconut Granola

1/3 cup coconut oil
1/2 cup brown sugar
2 tablespoons cocoa powder
1/2 teaspoon salt
2 cups rolled oats
1/2 cup shaved coconut
1/2 cup sliced almonds
1 beaten egg white
1/4 cup dark chocolate shavings

Preheat oven to 300 degrees and line a baking sheet with parchment paper or a silicone mat. Heat coconut oil and brown sugar in a large saucepan or pot over medium heat until sugar dissolves, add cocoa powder & salt and stir until these are dissolved as well. Remove pan from heat and let cool slightly, then stir in oats, coconut & almonds until well combined. Fold in beaten egg white, spread granola on parchment (allow large clumps to form).

Bake at 300 for 25-30 minutes, remove from oven and sprinkle with dark chocolate shavings while still warm. Toss gently to combine, being careful to keep some clumps of granola intact. Let cool to room temperature, then store in an airtight container.

Blueberry Vanilla Compote

2 cups fresh or frozen blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract

Combine blueberries, sugar and lemon juice in a small saucepan, bring just barely to a boil, then reduce heat to medium and let simmer for eight minutes. Remove from heat, add vanilla extract and let cool to room temperature. Serve immediately, or else store in refrigerator in airtight container. This makes a wonderful drizzle for yogurt, slices of freshly baked bread, cake, or vanilla ice cream.

MUSHROOM AGNOLOTTI WITH CREAMY PUMPKIN SAGE SAUCE

Readers, sit back and I'll tell you a story all about how (as we used to say back in the ol' 90s)...my life got flipped turned upside down. You see, nearly six weeks ago I brought a baby into the world, and ever since then, life around here has been full of heart-fluttering infant smiles and the softest flannel blankies and kissing the tiniest pudgy fingers. Cute as they are, however, babies are also adorably stern taskmasters demanding an insane amount of work, which means that life around here is also now full of colicky screams and baby wipes and three AM feedings and laundering huge piles of impossibly tiny clothes.

Attempts at fine dining (all-day braises? Complicated, twenty-step-process recipes? Yeah, that's a big old temporary nope) are somewhat on the backburner lately, but that doesn't mean we're not still looking for ways to eat beautifully--even while catering to the demands of a tiny human. My solution these days? I'm openly embracing kitchen shortcuts, especially when they involve wholesome, delicious ingredients like fresh pasta with vegetable-infused fillings. We've been experimenting with Buitoni's line of freshly-made filled pastas, a recent discovery and an absolute lifesaver. I'm all for any solution that emphasizes freshness and encourages creativity, while making the most of my limited time and effort in the kitchen. Just the addition of a simply made sauce and a sprinkling of fresh herbs or grated cheese brings dinner together quickly, and in a way that lives up to my (okay, admittedly pretty high) standards. Few things may be able to penetrate through that newborn haze of sleep deprivation and utter wonder at this tender human life we've created, but one of them is the sweet luxury of sitting down to a meal with my husband like real grownups. We may be seated cross-legged at the coffee table, surrounded by a jungle of swaddle blankets, binkies and Boppys, but we're dining like adults once in a while.

This particular dinner--a hearty combination of winter flavors that highlights pumpkin, sage, and savory mushroom filling--comes together in under 20 minutes from start to finish. Creamy pumpkin-based sauce is the perfect complement to tender pasta filled with portobello & crimini mushrooms, while a hint of sage (my favorite winter herb) and a scattered handful of golden toasted hazelnuts adds sophistication with minimal effort. Turns out, that whole twenty-minutes-and-done thing is the key to success--it's exactly the right amount of time that slips easily into one of those magical quiet periods in between feedings, diaper changing, laundry and work. Sign me up for any solution that takes us one step closer to dinner, without sacrificing freshness or flavor......that's a kitchen shortcut I can truly get behind!

Mushroom Agnolotti with Creamy Pumpkin Sage Sauce

Makes two servings

9 oz. package BUITONI Mushroom Agnolotti
1/4 cup hazelnuts
1 tablespoon butter
1 minced shallot
1/2 cup pumpkin puree
1/2 cup cream
1/2 cup pasta water (reserved from cooking pasta)
1/2 tablespoon salt
1 teaspoon chopped fresh sage (plus extra for garnish, if you like)

Heat a large pot of water to boiling, add BUITONI Mushroom Agnolotti and cook until done, per instructions (about 5-7 minutes). Drain pasta, reserving 1/2 cup of the pasta water to add to the sauce.

Heat oven to 300, put hazelnuts in a pie pan and place in oven. Toast nuts until lightly golden, about 8-10 minutes, then remove and roughly chop into pieces.

Meanwhile, melt butter in a large skillet over medium heat. Add shallots and cook until golden, stirring often, about three minutes. Add pumpkin puree, cream, reserved pasta water and sage, stirring well. Reduce heat to low and let simmer for five minutes to combine flavors. Add a splash of additional water if you would like a slightly thinner sauce. Taste and add salt (more or less if needed). To serve, plate the agnolotti then drizzle generously with sauce and sprinkle with chopped hazelnuts and fresh sage, if using. Enjoy while nice and warm!

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

MERRY + BRIGHT: A HOLIDAY BRUNCH COOKBOOK COLLABORATION

Oh, Christmas brunch, oh Christmas brunch....how I love you.

Christmas morning brunch has been a sacred tradition in my family since the days my younger brother and I outgrew the wake-parents-up-early-and-tear-open-presents age. These days, if anyone in the family is up before the sunrise, it's more likely to do with breakfast prep: brewing a large French press full of strong coffee, slicing English muffins, preparing a poaching bath for eggs, trying to remember how to make hollandaise sauce (and inevitably, a conversation between Dad and I trying to remember how to repair a broken hollandaise sauce, since we only make it once a year). Our annual holiday must-have has been the festive, overly indulgent pairing of eggs Benedict and mimosas for as long as I can remember, along with impossibly goofy family in-jokes, the golden twinkling of lights on the tree in the morning, and holiday tunes playing over the flickering glow of the televised Yule log (my dad's favorite thing about Christmas, and the only other absolute must-have).

All those leisurely-paced holiday mornings are surely all about to go out the window this year with the arrival of our first child (and first grandchild in the family!), bringing with him a return to the days of LET'S OPEN PRESENTS NOOOOOOOOW OKAY ? I say bring on the chaos, we're ready for it. Circle of life and all that. But this year, in the stillness before the storm, my family is celebrating with one more peaceful holiday brunch, and I'm celebrating with another kind of special project...a cookbook!

Thanks to my pals at Blurb, the creative book-making platform, I was finally able to capture all the holiday brunch ideas I have swirling around in my head most of the time (what, you don't have those?) and transform them into a glossy, full-color printed photobook of recipes. Have you got an idea for a cookbook, photo album or magazine that's dying to become a reality? You can do the same! If you're design-savvy, Blurb offers tools integrated with InDesign and Lightroom that allow you full control over your layout; if you're decidedly not design-savvy (this is definitely the camp I fall into), they will take you gently by the hand and lead you step by step through your book creation, in a series of easy drag & drop maneuvers. Either way, I created this book in an afternoon, and you can, too!

This particular holiday brunch menu is one I've been playing with for quite a while now; based on my own family traditions, it naturally includes a version of eggs Benedict (you haven't truly experienced happiness if you haven't yet made these on a savory waffle base, in my opinion) and a sophisticated twist on mimosas. I've included the easiest possible version of that notorious hollandaise sauce (it comes together in seconds, in a blender), by the way, so there won't be any broken sauces or need for intense repair attempts. Crispy puff pastry shells cradling hearty bites of garlicky greens threaded with rich cheese are a comfort food like no other, and dead simple to put together. Others, like the Swedish-influenced cinnamon rolls and winter salad of red pears, grapefruit and pomegranate, are there to provide some much needed sweetness and jewel-like color on a midwinter morning. 

MERRY + BRIGHT: A Holiday Brunch Menu by Sweet Laurel

Swedish-style Cinnamon Almond Rolls

Greens + Gruyère Pastry Cups

Eggs Benedict Waffles

Winter Fruit Salad

Grapefruit Sage Mimosas

Looking for a little brunch inspiration for your own table this year? You can actually order a printed & bound copy of my mini-cookbook from the good folks at Blurb, and have it on your shelf to treasure and refer to for years and years to come. Or, you can click the link below and receive a PDF copy of the cookbook absolutely free...my little holiday gift to all of you for being Sweet Laurel readers. Either way, may your days be merry & bright!

PURCHASE A PRINTED COPY  |  DOWNLOAD FREE PDF

My huge thanks go out to Blurb for sponsoring this post and allowing me to create such a lovely little book. I seriously can't stop running my hands over the beautiful, full-bleed color pages and lovingly caressing the spine, where my name sits in bold print. This holiday cookbook thing could become a yearly tradition! If you've got a print dream that you'd like to make a reality, head over to Blurb and take advantage of 40% off on photo books between now and December 19th. Trust me, there's no feeling quite like taking all those glowing pixels and turning them into a book that can be given, held and cherished for years--it's an amazing gift to give to someone else, or to yourself! Then settle back, light up the Yule log on television, and start thinking deeply about holiday brunch, because those eggs Benedict waffles aren't going to make themselves, but they are a lot of fun to make with family & friends around you. Happy holidays, everyone!

CREAMY WINTER PARSNIP SOUP

'A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup.'

- Willa Cather, Death Comes for the Archbishop

Let me be the first to admit that there are not anywhere near a thousand years of history in this soup. Possibly there aren't even a thousand hours of history in it; this creamy parsnip & potato concoction enriched by the nutty, golden flavor of Roth Grand Cru Reserve Cheese (a new favorite ingredient) is one that seemed to come together almost as quickly as I dreamed it up. Now that December is here, I've been thinking a lot of soup thoughts, which to me are warming thoughts, comforting thoughts, gather-around-the-table thoughts. I've also been thinking a lot about connections recently, which is pretty typical for me in the winter months (something about darker days equals deeper introspection). That's another line of thought that's easy to trace, and one that’s probably got a lot to do with the birth of our first child--which, at 37 weeks of pregnancy is finally right around the corner now.

What sort of personal connections matter most, anyway? Oh boy. That's a question that is sure to be tested by new parenthood--the overwhelming tide of 'what do I do now?' and 'what are this little person's needs?' and 'why are there so few hours in the day?' that consumes all other priorities for a while in a kind of fog. In the coming weeks, friends will appear and disappear into this fog, I'm almost sure of it. Drawn by our shifting priorities and the constant changing of human seasons, we will find ourselves pulled together more closely (for love and support, for empathy, out of pure schadenfreude, who knows?) and drifting yet further apart (out of work commitments, travel, disinterest in the repeated daily minutiae of life with a new baby). There's a certain tendency to value only the strongest bonds of love and friendship, dismissing all other relationships (passing acquaintances, twice-a-year coffee friends, random hellos from internet strangers) as silly and shallow. At its core, my own personal village is composed of a few relationships that I hope never to lose; as for the rest, well...I understand. To everything there is a season, the fog will pass. You're all welcome at my table any day, no matter how long it's been--if it's cold outside, it's pretty likely I'm serving steaming bowls of this humble, wintry soup right here.

To all the passing acquaintances, twice-a-year coffee friends, and internet strangers offering random hellos...I seriously love you all! Nothing takes the place of the strength of a lifelong friendship, but even the smallest interaction is worthy of celebration. Does it seem silly that I celebrate every blog comment and Instagram 'like' as a small victory? I don't care. Little lifelines like these are the ones that keep us connected to most of humanity, the ones that remind us that there is a large world outside the tiny circle of our six or seven most cherished humans, that there are millions of others yearning to connect and be heard, even if only for a brief second. Reach out to me and say hi, and I will promise I will always try and return the favor! If I could, I'd send you a bowl of this soup directly from my kitchen.

Okay yes, this soup. Let's get into that for a second, shall we? There's literally almost nothing better on a chilly December day than a bowl of this simple soup. Combining the mild sweetness of parsnips with the starchy smoothness of a few potatoes, this velvety white soup comes together with the addition of grated cheese, blending together into something incredibly comforting (even to those pondering deep winter philosophical questions!). I'm still experimenting with cheeses from the good folks at Roth Cheese, and came up with this one specifically to highlight one of my favorites: Grand Cru Reserve, an Alpine-style aged cheese. The bold, savory notes of Grand Cru quiet down to a background melody in this recipe, while the texture is what really makes the soup special, giving it a silky feel that's both soothing and addictive. There may not be a thousand years of history in the making of this soup yet, but give it time--it's one I'm going to be making for many winters to come!

My thanks once again to Roth Cheese for sponsoring this post and providing me with such delicious materials to work with. All opinions, rambling and recipes provided in this post are 100% my own. Want to give this soup a try? Grab a coupon here good for $2.00 off any Roth Cheese. Find out more about Roth Cheese products (including where to get them, recipes and more) by clicking here!

Creamy Parsnip Soup

Makes 4 generous servings

2 tablespoons butter
1 cup chopped leeks (about one large leek)
2 cups peeled, 1" diced waxy new potato (about two large potatoes, use Yukon Gold, red-skinned or similar)
3 cups peeled, chopped parsnip (about three parsnips)
32 oz chicken stock
2 cups water
1 1/3 cups grated Grand Cru Reserve Cheese
1/2 cup milk
2 teaspoons salt
Black pepper, to taste
Chopped flat leaf parsley for garnish, optional

Heat butter in a large stock pot over medium, add leeks and cook until softened, stirring often (about 5 minutes). Add potatoes, parsnips, stock and water, bring mixture just to a boil. Reduce heat to low and simmer, partially covered, until vegetables are tender. Using an immersion blender (or working in batches to process in a standing blender), puree soup until completely smooth.

Add grated cheese and milk, stir until cheese has completely melted. Taste soup, add salt & black pepper as desired. Ladle into bowls and garnish with a small amount of parsley. Stay warm, my friends!