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Raspberry Coconut Crumble Bars

December 17, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Raspberry Coconut Crumble Bars, Waiting On MarthaBerry Crumble BarsBerry Crumble Bars with Raspberries & Fresh Coconut, Waiting On Martha

A few weeks ago I was thrilled to find an email from one of my favorite brands, Cascadian Farm Organics.  They were putting together a little virtual Holiday cookie exchange and well, you had me at cookie…or rather crumble.  As in Raspberry Coconut Crumble Bars.  

I had been wanting to make some sort of granola bar mixed with an apple crisp feel plus coconut (I’ll add coconut to anything), and after a little while in the kitchen I came up with this.  And wow.  The combination of Cascadian Farm Ancient Grains Granola, their Raspberry Fruit Spread, coconut, and pistachios…well just wow.  I promise you the recipe is extremely easy, and you will thank me later.  Oh and if you’re feeling dangerous add a scoop of fresh vanilla ice cream to a square when it’s warm.  Living on the edge my Loves, living on the edge.  truly, MKR

P.S. Make sure to check out the other Lovelies taking part in our virtual cookie exchange…Clara Persis, Peanut Butter Runner, Perpetually Chic, Young Married Chic, House of Earnest, and Freutcake 

Funfetti Cake with Butter Cream Frosting
Yields 10
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Ingredients
  1. ...For the Cake
  2. 1 cup milk
  3. 1 1/2 teaspoons vanilla extract
  4. 1 cup butter, room temperature
  5. 2 cups sugar
  6. 3 cups cake flour
  7. 1 tablespoon baking powder
  8. 5 egg whites
  9. Rainbow Jimmies (ie. sprinkles)
  10. Chocolate sauce (optional)
  11. ...For the Frosting
  12. 1 cup butter, softened
  13. 1/4 teaspoon salt
  14. 1 (32-oz.) package powdered sugar
  15. 7 Tbsp. milk
  16. 1 tablespoon vanilla extract
  17. Rainbow Jimmies (ie. sprinkles)
Instructions
  1. ...For the cake
  2. Preheat oven to 350°. Liberally grease 3 (8-inch) round cake pans.
  3. In a small mixing bowl stir together milk and vanilla.
  4. In a large electric mixing bowl beat room temperature butter at medium speed until creamy; gradually add sugar, beating until light and fluffy.
  5. In a separate mixing bowl sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
  6. At a low speed slowly add in desired amount of jimmies and mix just until blended.
  7. just until blended.
  8. Beat or whisk egg whites until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
  9. Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and let rest until completely cool.
  10. ...For the frosting
  11. Beat butter and salt at medium speed with an electric mixer until creamy.
  12. Gradually add powdered sugar alternately with 7 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  13. Stir in vanilla and desired amount of Jimmies, beat until frosting reaches preferred consistency. *When frosting layered, tall, cakes I prefer my frosting on the lighter side to not weigh down the cake.
  14. When completely cooled cut off tops of cakes to create a completely even, flat surface. Spread Vanilla Buttercream Frosting between layers (about 3/4 cup per layer) and on top and sides of cake.
  15. Top with chocolate sauce (optional).
Notes
  1. To achieve a messy frosting look take a small spatula or butter knife and gently press down circling the entire cake creating "rings."
Adapted from Ms. Billetts White Cake
Adapted from Ms. Billetts White Cake
Welcome by Waiting on Martha https://waitingonmartha.com/

All photography original to Waiting On Martha

This post was sponsored by Cascadian Farm Organics, but the recipe and opinions are 100% my own.

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Martha MUST…Diptyque Diffuser

September 5, 2013
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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Genius, pure genius.  The Diptyque Le Sablier Hourglass Diffuser is subtle, chic and best of all holds my favorite Diptyque scent.  Simply flip the “stickless wonder” over and voila…you’ve got your whole room smelling like Figuier.  If flipped four times a day, the diffuser will last about four months and then just buy the refill.  I’ll be getting one for just about every room in my house.  Love, love, love.  truly, MKR  

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Homemade Hummus, Black Bean & Vegan Onion & Spinach Dip

Homemade, Healthy Dips to Satisfy Your Salty Craving
May 13, 2016
Story By: Mandy Kellogg Rye
Filed Under > Appetizers & Sides

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2016-04-19_0002Healthy homemade dips, including vegan onion & spinach dip Waiting on Martha

As you know, one of my all-time favorite junk food, no-holds-bars snacks is chips and dip (Dean’s French Onion & Ruffle’s Potato Chips if I’m being specific).  But, I know better than to reach for the dip and chips on a regular basis, so lately I’ve gotten creative in the kitchen subbing in a few healthy, homemade options that still hit the spot and are perfect with fresh veggies and chips alike. 

First up my homemade hummus and black bean garlic dip.  I’ve always been a fan of hummus, but got tired of the limited organic options so I decided to begin Vita-mixing up my own versions at home since they’re both incredibly easy to make.   For traditional hummus the recipe calls for only three simple ingredients (plus salt), but you can add anything else you like such as garlic, roasted red peppers, or jalepenos for a little kick.  The black bean dip, is similar to the hummus but lends itself to a creamier texture and in my opinion is best with just a little garlic and fresh chives because fresh chives and/or green onions make everything better.  Both dips can be made in large batches and upon refrigeration will last for 7-10 days making them an easy mid-day snack.

The third dip, and star of the show, is my vegan onion and spinach dip.  It nails that creamy-Ranch-dressing taste we all secretly want, without all of the “bad” ingredients and highlights my very favorite local onion, the vidalia.  Vidalia onions are sweeter than your typical white or yellow onion and are great for just about anything (creamed vidalia bake recipe HERE), but my favorite was to enjoy a vidalia is simply smoked on the Big Green Egg with a little bit of olive oil, salt, pepper and cayenne.  Try it, you will not be disappointed.  And since we’re talking favorites here I’d be amiss if I didn’t mention my deep love of  Tofutti.  if you haven’t tried Tofutti yet, you’re in for a pleasant surprise because it tastes the exact same as sour cream in my book, but it’s dairy free and has less calories.  The Tofutti cream cheese is pretty fantastic as well!

Anyway, back to the actual dip.   Along with the Tofutti, I added chopped and sautéed vidalia onions and garlic mixed with fresh spinach, red onions, and jalepeno topped off with chives.  The vegan veggie dip’s texture should be a bit chunky, and each scoop will be better than the last.  I prefer the dip to be served room temperature, but you can also serve it straight out of the fridge if late night snacking is your thing(it’s addicting…don’t say I didn’t warn you!).  

Check out the recipes below, and I hope you’ll whip some up to enjoy this weekend and throughout next week.  TGIF Friends! Truly, MKR

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Vidalia Onion & Spinach Dip
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 5 min
Ingredients
  1. 2 tablespoons un salted butter
  2. 4 cups chopped Vidalia onions
  3. 1 pkg. fresh baby spinach
  4. 4 garlic cloves, chopped
  5. 1 red bell pepper, chopped
  6. 1 jalepeno, finely diced
  7. 2 (16-oz.) containers Tofutti vegan sour cream
  8. 2 tablespoons chopped fresh chives
  9. salt to taste
  10. Potato chips and veggies like carrots, cucumbers, radishes, and bell peppers
Instructions
  1. Melt butter in a large nonstick skillet over medium head; add onions and garlic, until golden and tender, 15-20 minutes.
  2. 10 minutes in add red bell pepper and jalepeno, continue cooking.
  3. Gradually add spinach, stirring just until wilted, about 1 minute. Sprinkle with 1 teaspoon salt and remove from heat.
  4. Let stand until mixture reaches room temperature.
  5. In a very large bowl mix together the sour cream and onion mixture. Add additional salt to taste and divide into single bowl or serving bowl. Garnish with fresh chives and serve with chips and veggies.
Welcome by Waiting on Martha https://waitingonmartha.com/
Garlicky Black Bean Dip
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Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Prep Time
7 min
Cook Time
5 min
Total Time
12 min
Ingredients
  1. 2 cans of organic black beans
  2. 4 cloves of garlic
  3. olive oil
  4. salt to taste
  5. Chives, chopped for garnish (optional)
Instructions
  1. Rinse black beans in a colliander, drain and add to Vitamix or blender. Add garlic cloves, 2 tablespoons of olive oil and 2 tablespoons of water. Mix on high until smooth. Add salt to taste, garnish with fresh chives and refrigerate for 15 minutes.
Notes
  1. When mixing you may need to add additional olive oil and water to achieve the desired texture.
Welcome by Waiting on Martha https://waitingonmartha.com/
Traditional Hummus
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Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Prep Time
3 min
Cook Time
5 min
Total Time
8 min
Ingredients
  1. 2 cans garbanzo beans
  2. salt to taste
  3. 4 tablespoons olive oil
  4. 2 tablespoons tahini
  5. Lemon juice (optional)
Instructions
  1. Rinse and drain garbanzo beans in a colander and place into Vitamix or blender. Add olive oil, tahini, and salt to taste and blend to desired texture. Squeeze with a bit of lemon juice and serve.
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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