welcome to elaney!

The universe wants us to share this dip with you.  What had happened was:  a few months ago, we had this dip at a party and loved it.  Hadn’t thought about it since.  Then randomly decided to make it for a cookout last Saturday and intended to email the chef (who we don’t even know that well) for the recipe.  Then, coincidentally on Saturday morning, Reader g-love mentioned that she had been going through our cookbooks to find some dip that some different girl from Columbus (who neither of us know) made.  Lo and behold, it’s the same dip.  Then if that wasn’t random enough, Darby of Fly Through Our Window posted it Sunday, so we decided, there is someone out there that just needs this recipe (tweaked a little, per elaney):

Feta Black Bean Dip
Serves 10
1/4 cup sugar
2/3 cup apple cider vinegar
1/4 cup vegetable oil
2 {15 oz} cans of black beans, drained and rinsed
2 {15 oz} cans of Shoepeg corn, drained and rinsed
1 bunch of scallions, chopped
1 bunch of cilantro, chopped
1 {4 oz} block feta cheese, crumbled

Whisk sugar, vinegar and oil in a large bowl. Add the black beans, corn, scallions, cilantro, and feta and mix well. Chill until serving time. Serve with tortilla chips or corn chips.

Finding a good recipe online that doesn’t include nutrition facts is so annoying.  Maybe that’s just us, but from what we know about women, we think it might not be.  Check out this new Recipe Calculator!  You put in your recipe, and you find out all the details.  Easy!

Randomly we keep encountering good breads made from refrigerated pizza dough.  Maybe the universe is trying to tell us something (open an Italian restaurant?  Watch Mystic Pizza? Keep faith in our cooking in perspective?), but here is one that we are making on Friday.  Looks delicious and easy…

Ingredients:

• 3 tablespoons olive oil, divided
• 1 (15-ounce) bag refrigerator pizza dough, at room temperature
• 2 teaspoons Italian seasoning
• 2 plum tomatoes, sliced thin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

• Preheat oven to 425 degrees F.   Coat a 13 by 9-inch sheet pan with 1 tablespoon of olive oil. Spread out the pizza dough to fit the sheet pan.
• In a small bowl mix together the Italian seasoning and remaining olive oil. Brush the seasoned oil all over the top of the dough, making sure to reserve about 2 teaspoons. Using your fingers punch dimples about halfway down into the dough. Bake in the hot oven for about 8 minutes.
• Remove the focaccia from the oven, top with tomato slices, sprinkle with salt and pepper, to taste, and bush with remaining 2 teaspoons of the oil mixture. Return to the oven and bake until the focaccia is gold brown, about 15 to 20 minutes. Cut into squares and serve warm.

Arrowhead Mills makes a great multigrain pancake and waffle mix.  It’s made with whole grains and all natural ingredients.  Throw in some blueberries and get a $10 waffle iron from Bed, Bath, & Beyond – you have a healthy, delicious, gourmet breakfast!

No ideas for mothers day?  No money?  No time?  Show moma you love her with a simple breakfast treat!  Here is a simple recipe for apple waffles. 

• 4 cups all-purpose flour
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 2 1/2 tablespoons ground cinnamon
• 3 tablespoons white sugar
• 3 cups water
• 1 3/4 cups dry milk powder
• 2 eggs, lightly beaten
• 2 apples – peeled, cored and finely chopped

We are in love with New York City.  For us, it’s the boyfriend you never really get over, but you have to move on because it’s not really a healthy relationship.  One of our many favorite things about it is the Magnolia Bakery.  Magnolia is famous for cupcakes, but we love to bake their chocolate chip cookies.  They are easy to make and a good gift, because they are way more special than regular old cookies.  Bon Appetit! 

Magnolia Bakery Chocolate Chip Cookies

1 1/2 cup all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 softened stick unsalted butter
1/2 cup sugar
1/2 firmly packed cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. Combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter with the sugars until smooth, about 3 minutes. Add the egg and the vanilla and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.
4. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10 to 12 minutes, or until lightly golden brown. Makes 2 to 3 dozen cookies.