warm sunday greetings, friends!

what a whirlwind of a week this one’s been. beekeeping, thunderstorms, bed prep, planting, soccer, road trips to ohio, culinary coordination, family and friends. this week, the hum of activity has been continuous. exhausting? yes. but oh so enjoyable.

stuffing seems to be the general theme of the week. it started with a delicious stuffed bread pizza that tara and i made on memorial monday (a nice treat after the midday memorial muffins snack).

then came the stuffed blondies. i’ve never really made blondies before: my love for brownies had, thus far, left me little interest in their caramel look-a-likes. but then i came across a recipe for blondies with add-ins. and i was intrigued. so i stuffed my blondies with bananas, prunes, cranberries, and chocolate chips. overkill? perhaps. but, my roommates enjoyed and accidently ate a quarter of a plate i made specially for mr. will allen, who was in detroit this weekend. i missed him in motown, again. (i was at my cousin ava’s graduation in athens, ohio. AMAZING feasting weekend. more on that to come). i was so sad. but the stuffed blondies, all for him. those babies were stuffed more than any blondie i’ve ever seen.

and, finally, i am stuffed. a weekend of celebratory eating, for sure. ava jae, youngest of the lawrence family grandchildren, graduated from high school. our response? food. food. and more food. family. fun. drinks. and food. i rolled all the way home.

without further ado, i hope my week of stuff-ing leaves you inspired and excited. loving food and life and family and fun.

stuffed bread pizza

a loaf of a bread you like, cut in half, scooped out
(save the leftover insides for a panzanella salad or to thicken soup or for bread crumbs or… be creative)
a smather of tomato paste
some frozen pesto
sliced peppers
sliced onions
sliced tomato
olive oil

1. preheat the oven to about 375 or 400.
2. lightly oil the edges of your bread, this will make a nice, crunchy crust.
3. smear a thin layer of tomato paste on bottom of bread. then sprinkle with some frozen pesto (or, if you’ve got fresh, glob it on top the tomato paste).
4. layer veggies, thinly sliced, on top. top with cheese and bake for 8-16 minutes, until bread is brown, cheese melty, and you’re taste buds are screaming for a bite.

stuffed blondies

adapted from the macheesmo recipe, and thus, mark bittman’s how to cook everything

1/2 cup butter
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
pinch of salt
1/4 cup whole wheat pastry flour
1/4 cup ground almond and pumpkin seed flour
1/4 cup unbleached all-purpose white flour
1/2 cup chocolate chips
1/4 cup chopped cranberries
1/4 cup chopped prunes
1/2 cup ripe, mashed bananas

1. preheat oven to 350. butter an 8×8 inch pan.
2. melt butter and sugar together in a double boiler (or in a metal pan held over a larger metal pot with simmering water) until well combined and smooth. let cool to room temperature
3. while batter’s cooling, combine the “stuffing” in a bowl (chocolate chips, dried fruit, bananas).
4. once batter’s ready, whisk in eggs, vanilla, salt, and finally flours. fold in stuffing.
5. bake for about 30-40 minutes, until gold brown and toothpick comes out clean. i like mine a little under baked. allow to cool before cutting. if yours are a little underdone, soft, lush– put in refrigerator to firm up. yum!

what’s your favorite way to stuff your food, your tummy, your life?

much love. enjoy!