results for summertime blues

Nespresso Chocolate Espresso Cake

A Rich, Full-Bodied Dessert to Serve on Valentine's Day
February 11, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Nespresso chocolate espresso cake recipe via Waiting on Martha #sponsored #nespresso Nespresso Chocolate Espresso Cake via Waiting on Martha #recipe #ad #nespresso Nespresso Chocolate Espresso Cake #recipe | Waiting on Martha #sponsored #nespresso Nespresso via Waiting on Martha #sponsored #recipe #nespresso Nespresso Chocolate Espresso Cake recipe via Waiting on Martha #nespresso #ad
I knew this year I wanted to celebrate Valentine’s Day in style with the type of fancy, refined dessert that transports you instantly to a chic street-side cafe with each bite.  It only seems fitting as the Mr. and I dream of plans to visit Paris for our upcoming anniversary, no? 

As you know, coffee, espressos, cappuccinos, macchiatos—all of the above—fuel the Rye household, and we’ve owned probably every Nespresso machine there ever was.  I’ve savored caramel iced coffee in the summertime, and I’ve turned to after-dinner coffee time and time again when entertaining during the holidays. So naturally, with our newest addition,  I recently set out to try my hand at Nespresso‘s classic chocolate espresso cake recipe (with a few touches of my own).  

I’ve enjoyed many versions of chocolate espresso cake over the years, but I had yet to perfect this divine dessert at home. I’ve always known the marriage of rich, dark chocolate and full-bodied espresso is one of the most perfect pairings, but I had no idea how beautifully these flavors in particular would blend with this recipe, creating a smooth, velvety texture that’s not too dry.  

I’ve found that dark chocolate and espresso notes can be somewhat bitter even to my palette, so by sprinkling a simple dash of ground cinnamon and nutmeg (and cayenne would be wonderful as well), I added the warmth I so enjoy in a great chocolate cake. Finally, I topped the cakes with a heavy ganache frosting (you may remember my love affair with ganache began here) and Nespresso‘s Milk Chocolate Salted Caramel Squares. The result?  A classic, elevated take on a perhaps my new favorite chocolate espresso cake.  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

Photography, Kathryn McCrary for Waiting on Martha | THIS STORY IS IN COLLABORATION WITH Nespresso Global, A BRAND WE LOVE AND ADORE.  OPINIONS AND IMAGES ARE 100% OUR OWN.

AS PICTURED: LATTISIMA TOUCH BLACK TITANIUM NESPRESSO | NESPRESSO CAPSULES | PLATES | FLATWARE (SIMILAR HERE) | ESPRESSO CUPS

comments (0)

Classic Strawberry Shortcake

A Simple, Old-Fashioned Sweet Treat to Enjoy All Summer Long
June 13, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

COMMENT
TWEET
PIN
SHARE

Classic homemade strawberry shortcake recipe Classic strawberry shortcake recipe

Growing up, if you’re like me, summer wasn’t complete without indulging in homemade strawberry shortcake a time or two (or ten).  And it’s no wonder this old-fashioned dessert continues to be loved and cherished over the years. Think buttery, tender shortcakes with generous spoonfuls of fresh strawberries and topped with cool whipped cream. The ingredients are so simple, the flavors so classic, making it really the perfect summertime treat. Our recent team outing to Callie’s Hot Little Biscuit had me thinking nonstop about making my own homemade strawberry shortcake with owner Carrie Morey’s biscuit secrets, and it being National Strawberry Shortcake Day tomorrow and all…well it just seemed like the perfect time to indulge. 

Now, I prefer my strawberry shortcake to have buttermilk biscuits (as opposed to shortcake), simply because that’s how I grew up eating them, and that’s all part of the memory.  And since Callie’s Hot Little Biscuit‘s buttermilk biscuits are the best in the biz, I put my recent learnings to test and made my first batch of homemade buttermilk biscuits.  Carrie’s secrets like ‘you must mix the ingredients by hand, “snapping” each hunk of butter’, and ‘you want to avoid over-rolling the dough before cutting with a biscuit cutter’, really did come into play.  And I’m proud to say my first batch of biscuits turned out very, very well. 

As you’ll see when making this at home, like any true strawberry shortcake recipe, this one is best made with ripe strawberries at the height of the season.  You’ll want to macerate the strawberries with sugar for an even sweeter, almost syrupy consistency (this can be done the day before and refrigerated overnight). I don’t like my strawberries super super sweet, but it’s all up to your preference.  Just remember when macerating any fruit, you can always add more sugar, but you can’t take it away, so start with less.  After an hour or so, you can add more if you want. 

And one last tip, if and when you’re making your homemade whipped cream, try whipping with an immersion blender to get an even smoother texture. (And of course, there’s no shame in a can of whipped cream from Whole Foods too, really).  I personally love my strawberry shortcake to be served with the biscuits warm, topping them with a generous helping of strawberries and whipped cream if not from straight out of the oven itself.  I think you’ll agree that the result is simply heavenly!  Truly, MKR

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 

 

Click Here for the Recipe

Photography, Rustic White for Waiting on Martha

comments (1)

Vegetarian Southern Succotash

A quintessential southern dish, easily enjoyed by itself or as a side
June 22, 2016
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

COMMENT
TWEET
PIN
SHARE

Vegetarian Southern Succotash recipe by Waiting on Martha

Find me a hearty southern dish that serves as an easy side for a potluck dinner, or stands just as easily alone for dinner on a weeknight, and I’ll love you forever.  My Vegetarian Southern Succotash is one of those I-can’t-believe-it’s-that-simple dishes I turn to time and time again. 

Like any traditional succotash recipe, my Vegetarian Southern Succotash calls for lima beans and sweet corn combined with a splash or two of heavy cream to create a fresh, seasonal and rich dish.  You can really use any kind of shell bean here, but I always prefer butter or lima beans for their buttery taste and texture.  And the beauty of succotash is you can add a whole slew of other ingredients to the mix, like garlic, sweet vidalia onion, crisp celery, red peppers, jalapenos and herbs (and any of you who follow me on Snapchat know I have an herb garden ripe for picking these days!).  

My favorite herb to use with my Vegetarian Southern Succotash is freshly cut thyme and flat leaf parsley; it adds a bright, warm flavor to the summertime veggies.  And while traditional succotash typically has bacon, I made mine vegetarian with “faux” bacon which I promise still delivers that hint of smokey, meaty taste that we all crave.  Seriously SO simple and SO good…and dare I say it’s a semi-healthy comfort food?!  Truly, MKR 

SHOP THE STORY / CLICK LEFT & RIGHT ARROWS TO EXPLORE

 


 

Vegetarian Southern Succotash
Serves 4
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
19 min
Total Time
34 min
Prep Time
15 min
Cook Time
19 min
Total Time
34 min
Ingredients
  1. 4 cups of fresh lima or butter beans
  2. 1 vidalia or sweet onion chopped
  3. 3-4 celery ribs chopped
  4. 1 red bell pepper chopped
  5. 2 cups fresh or frozen corn
  6. 4 green onions chopped
  7. 1 jalepeno de-seeded and finley diced
  8. 4 garlic cloves minced
  9. 4 strips of faux bacon cooked and chopped
  10. 2 tbsp. unsalted butter
  11. 1 cup heavy cream
  12. A few sprigs of fresh thyme and flat leaf parsley chopped
  13. salt and pepper
Instructions
  1. In a large dutch oven melt 1 tabelspoon of butter over medium high heat. Add in onion and garlic and cook 2-3 minutes or until onions become translucent. Stir in celery, bell pepper, and jalepeno cooking about 5 minutes.
  2. Add in beans, corn and 1/2 of the green onions and cook an additional 5 minutes.
  3. Add cream, remaining butter, 1/2 fresh herbs, salt and pepper to taste and cook on low for 5 minutes or until the cream has started to thicken. Right before removing from the heat add faux bacon and cook for an additional 1 minute.
  4. Remove from heat and top with remaining green onions and fresh herbs. Enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

comments (0)
Keep Browsing
Copyright © Welcome by Waiting on Martha  /
Back to Top