Basil Butter Garlic Bread

Basil has been growing like crazy in my little herb garden this summer.


So any time I come across a recipe that calls for basil, I want to give it a try.  I saw this recipe for Basil Butter Garlic Bread on Jenna’s Everything Blog and needed to make it.  Who doesn’t like a nice garlic bread to go with an Italian dinner?  Especially one that is not from the frozen section.

This recipe is extremely easy.  I love it when you can throw everything in a food processor and it does all the work for you.


I also love it when you can just run out to the back yard and pick the fresh herbs that you need.  This recipe not only calls for basil but a bit of parsley as well.  And despite what the recipe says, you can easily adjust the amount of herbs you put in it for your liking.


Spread the butter on a fresh loaf of ciabatta bread that has been sliced down the middle.

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Top it with freshly grated parmesan cheese.


Wrap it in foil and bake.  That’s it!


Matt and I did have this garlic bread with spinach basil pesto over chicken and pasta.  You may say it is basil overload for one night.  But no, it was all wonderful!


I think this would make a great appetizer as well if you cut the loaf up into small pieces.  Remember, you can find the recipe here!

Spinach Basil Pesto

I like pesto. But since becoming pregnant, it has become something I could do without. Until I came across a recipe for Spinach Basil Pesto from Two Peas and Their Pod. Since I haven’t had it in months, I wanted to give this recipe a try and see how I would feel about it. And I thought this was another great opportunity to use fresh basil from my herb garden. This recipe is incredibly easy and quick to make. And it is nut free which is a bonus if this is an allergy you need to worry about.


You put all ingredients in a food processor and blend. That’s it!


And yes, I did enjoy it very much!  How can you not?  Just look at that amazing color!  I think I am past the I hate pesto because of pregnancy phase.


What’s great about pesto is you can use it in so many different ways.  The night I made it, the pesto was put on pasta with grilled chicken and some grated parmesan cheese.  A delicious and easy meal for a summer night.


More recently, Matt and I enjoyed the pesto on homemade paninis, which we have quite often.

Ciabatta bread, pesto, mozzarella cheese, and tomato grilled to deliciousness.


I hope you give this recipe a try.  I am glad I did!


Strawberry Rhubarb Crumb Pie

Recipes for strawberries and rhubarb are popping up everywhere. I have made a number of recipes with strawberries, but never rhubarb. And never a recipe with the combination of both. In our garden, we have a fairly large rhubarb plant that has existed since before moving in. It is the only plant that we know is always going to grow.  Joy the Baker recently posted a recipe for Strawberry Rhubarb Crumb Pie that looked amazing. I knew this was the recipe for my first time baking with rhubarb. I made this pie before I went strawberry picking but purchased them from Mann Orchards Farm Stand and Bakery so they were local.


Now I find making pie crust very intimidating. Making the dough usually goes ok, especially with this recipe. It is very simple and came together great.

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However, something seems to always go wrong when I am rolling the pie crust or trying to put it in the pie plate. My confidence with this did increase a tad when I took a pie baking class with Joy the Baker at King Arthur Flour. I didn’t have a problem with it this time though!  The only thing I didn’t like was the dough was just a little too small to make it look all fancy around the edges. I should have rolled it out just a smidge more.

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Look at how yummy!  Now for the crumb topping and it is ready to go…


I am so happy at how this came out!  It did not burn and the filling did not overflow out of the dish.  That never happens!


I made some fresh whipped cream to top it off.  To make the whipped cream, I don’t follow a recipe anymore.  I had just under a pint of heavy cream so I whipped it up with a couple of tablespoons of confectioners’ sugar and a dash of vanilla extract.

My favorite part about this pie is the crust and the crumble topping.  I know, what about the filling???  Yes, it was all very good!  Don’t forget to check out the recipe here and give it a try!