Food

Around Eatery Food Styling

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Around Eatery is a fast casual restaurant opening this spring in Holladay and and another location soon thereafter in Lehi. Styling these food items was so much fun because the ingredients they use are healthy but creative, colorful and delicious! Which made making them look good on camera a cinch.

What I love the most about their menu is that they offer a hint of familiarity with a fancy twist. This might look like your typical tomato and mozzarella sandwich but it’s called the Veggitalian and in addition to the tomato and mozzarella they’ve added ricotta, smoked provolone, red peppers and toasted pine nuts on fresh baked focaccia- so yum!!

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The Porker- no explanation needed.

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Chicken Ranch Coconut Pita- the dressing is a coconut ranch- so unique and so good!

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They make these pretzels from scratch everyday for their Pretzel Grilled Cheese filled with local cheeses and a slow-cooked tomato jam. It’s literally like biting into a grilled cheese sandwich that’s been dipped into tomato soup- the perfect pairing.

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Their Cobb Salad is almost too pretty to eat.

food12 This is the Asian Kale Salad- delicious topped with shredded pork.

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Moroccan Chickpea Kale soup- vibrant and satisfying.

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And they serve breakfast!! Hot blueberry honey oatmeal- mmmmmmmmmmmmmmmm.

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I saved the best for last- this Brioche French Toast Bananas Foster is possibly the best thing I’ve ever eaten. Every bite I took was like a party in my mouth. It will for sure be the first thing I order when they open!!

I couldn’t give away all of their surprises but I promise you won’t be disappointed with a single menu item. Your welcome in advance:)

Magic Cookie Bars

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Magic Cookie Bars

2 pkgs. Graham Crackers

1/2 c. butter, melted

1 can sweetened condensed milk

1/2 c. coconut

1 c. milk chocolate chips

Preheat oven to 350 degrees. Process the graham crackers in a food processor. Transfer to a bowl and combine with melted butter till fully coated. Press mixture into the bottom of a 9×13 non stick pan. Cook for approximately 10 min. until crust hardens slightly and becomes a light brown. Remove pan from oven.

Pour the sweetened condensed milk evenly over the top of the crust. Sprinkle the chocolate chips all over, then add the coconut. Return the pan to the oven and cook for 15 min. more till edges and coconut become a light brown and sweetened condensed milk is bubbly. Let cool completely before cutting into 3 inch squares.

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Picnic with the Girls

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I knew this weather wouldn’t last so I thought a picnic was in order before it got too cold. My daughter Joslyn was dying for us to buy a picnic basket this summer so we found the perfect one at Hobby Lobby .  This cotton blanket always came in handy over the summer when we needed something quick to sit on for a game, dinner or just grass relaxing. It was purchased from World Market.picnicfood

The picnic menu consisted of Proscuitto and Provolone Sandwiches with Aoli Garlic Mustard Sauce from Trader Joes and my Dill Potato Salad (recipe to follow).

DILL POTATO SALAD

6 medium red potatoes                       1 t. salt

2 t. Dijon mustard                                2 green onions, minced

1/2 c. sour cream                                  1 t. fresh ground pepper

1 1/2 t. lemon juice                               1 T. fresh dill

1/2 c. mayonnaise                                1/2 lb. bacon, fried & crumbled

Cube potatoes and boil till tender, about 25 min. Rinse with cold water. In separate bowl, combine remaining ingredients except for bacon. Add potatoes and coat well. Chill overnight. Garnish with bacon and some dill sprigs just before serving.

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Nothing says picnic like Potato Salad!!

Of course my girls preferred something simpler so I made them heart shaped sandwiches with Raspberry Jam and Whipped Cream Cheese:)heartwich2

Cute and delicious…

The wine glasses and Sparkling Lemonade were a hit, also from World Market.picnicdrinks

Finally, this picnic wouldn’t be complete without dessert- my mini cream puffs are always a hit… and my girls favorite (the cream inside them is anyway!).cream puffs

MINI CREAM PUFFS

Puffs:

1 c. water                  1/2 c. butter

1 c. flour                   4 eggs

Cream Filling:

Small instant vanilla pudding, prepared as box directions. 2 c. whipping cream, whipped and folded into pudding.

Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth. Drop dough by scant 1/4 cupfuls about 3 in. apart on ungreased cookie sheet. Bake until puffed and golden, 35-40 min. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with Cream Filling. Top with Chocolate Frosting.

Chocolate Frosting:

Heat 2 oz. unsweetened chocolate and 2 T. butter over low heat until melted. Remove from heat. Stir in 2 c. powdered sugar and about 4-5 T. HOT water. Beat until smooth and of spreading consistency. Spoon on top of puffs.

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Such a fun night with my girls- excited for more picnics in 6 months when it’s warm again:)

Dream Cake

dreamcakeThis cake not only looks good but is light and simple!! The only tools you need to make it are two 8 or 9 in. round cake pans, a cake slicer and a small grater. Sometimes if I’m in a hurry I even make a boxed chocolate cake mix and I think the taste is almost as good. Recipe to follow:

DREAM CAKE

For cake:

2 c. sugar                                         1 1/2 t. baking soda                                    1/2 c. vegetable oil

1 3/4 c. flour                                   1 t. salt                                                           2 t. vanilla extract

3/4 c. cocoa powder                      2 eggs                                                            1 c. boiling water

1 1/2 t. baking powder                  1 c. milk

For cream topping and filling:

4 c. heavy cream                            1/2 c. powdered sugar.

Heat oven to 350 degrees. Grease and flour two 8 or 9 in. round pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 min. Stir in boiling water (batter will be thin). Pour for 30-35 min or until wooden pick inserted in center comes out clean. Cool 10 min; remove from pans to wire racks. Cool completely. Combine heavy cream and powdered sugar in bowl and beat on high till cream is stiff.

Once cakes are completely cooled, use the cake slicer to divide each round in half.cake cutting toolThese can be purchased at a local hobby or craft store or restaurant supply store. It’s accuracy is worth every penny!

Place the first layer of cake onto cake stand, cover the top with the whipped cream about 1/2 inch thick, leaving about 1/4 inch border so cream doesn’t overflow when other layers are added. Repeat with remaining 3 layers. Once cream is layered in-between each half and on top, spread a thin layer of cream all around the sides, exposing some of the cake.

Optional: Grate a milk chocolate bar on top of the cake.

4 layers of goodness serves 16-20 people. Enjoy!!cake slice