PinterTest Kitchen: The Anniversary & Avocado Hummus!

Happy Anniversary to Jessica and her PinterTest Kitchen!
Here's what I love about the PTK (as I like to call it):
It makes me get up and do something. At least once a month!

Sometimes I make.
Sometimes I bake.
Sometimes I try tips and tricks.

It's really been fun!
Also, clearly I really like cake. 
And its a great way to get some new "go-to" recipes in your collection (Like Julie's breakfast bake - I try to keep the ingredients on hand).

I have twelve previous PinterTests complete - not to mention other pins I have tried, but haven't necessarily posted!

October 2011 - Card Wreath

November 2011 - Pumpkins, Tea Wreath, & Bunting

December 2011 - Crayola Canvas

January 2012 - Egg Nog Coffee Cake

February 2012 - Julie's Breakfast Bake

March 2012 - Garlic & Brown Sugar Chicken

April 2012 - Cookie Sheet Cleaner

May 2012 - Lemon Blueberry Loaf

June 2012 - Heather Holden's Coconut Creme Cake

July 2012 - DIY iPhone Speaker

August 2012 - Pioneer Woman's Sheet Cake

September 2012 - Travel Tips

So here we are, one year later and Jessica has an adorable new button, and is hosting a fantastic giveaway!

And, um, as the self appointed PinterTest Kitchen's biggest fan, I want to win. There are some amazing prizes - and all you have to do to enter is LINK UP by next Friday!

That means if you can try something out in the next week and post about it and still win!


So, here is my PTK from this month....

Here's the pin...Avocado Hummus

Source: thelovelycupboard.com via Kim on Pinterest

I got all my ingredients together - except I didn't really pay attention and bought garbanzos (traditionally what hummus is made of) instead of white beans. Also. I am basically married to Joe, of Trader Joes.

And I was able to utilize my best grandma gift of the year - a generic Baby Bullet - thanks Grams!

I was nervous about everything not fitting into one cup, so I split the ingredients (I ended up making two batches, and on the second, was able to fit it all into one).

And....
It was REALLY hard to blend.
The avocado wasn't a problem, but the garbanzo/chickpeas were persistent little buggers.
And the dip is really thick, creamy, but thick.
And so the garbanzos at the top wouldn't settle to the bottom.
I did a lot of opening and stirring and scooping out already blended dip.
It was a process.
And messy.

Also, I added some extra lime juice to one of the batches.
And I liked that better, it added a bit more zip.

If I were to do it again? I'd definitely add in some cilantro, maybe a little onion, and a bit more salt.
It was good - garbanzos and avocados are both so mild - so there is plenty of room for a ton of flavor to be added.

Also, I might just be trying to make this guacamole.
Which is a bit easier to whip up than blended garbanzo beans.


Still, tasty, and healthy, and a little twist on your standard hummus and guacamole recipes!

Linking up here:

Artichoke Dip of Deliciousness

So, Patrick and Emily are having a baby!

A sweet little girl!

And Jessica and Niki hosted a lovely shower for her.

I rsvp'd via text message.

Seriously people. If you are having a party. Let me RSVP via text.

If I'm having a party.

Please RSVP via text.

Please RSVP.

It's just convenient.

My artichoke dip is probably my #2 most requested party food.
Following,
THE BRIE.

It used to be #1. But then, the brie happened.

Artichoke dip had to take a back seat.

But, she is back, and ready to conquer the party food spread.

I discovered this little gem several years ago when I bought this cookbook at a Southern Living at Home party.

I had just moved into my condo, and I think I only had one other cookbook.

As soon as I got it, I went through and tabbed all of the things I wanted to make.

First up, artichoke dip.

I don't think I ever got past that.

Well, and the 7 Layer Bars...condensed milk, YUM.

Super simple.
Only a few ingredients. And it can be made in one bowl.

And yes, mayo is a main ingredient.
I don't like to think about that.
But, I use LIGHT mayo - which is KEY - and lots of cheese, so it all swirls and mixes together into an ooey gooey cheesey delight.

First up, and my favorite part, chop the artichokes!

I don't know why I like this part so much, but I just do.

Next up, mince the garlic.

Another totally helpful, totally worth it kitchen gadget?

This garlic peeler.

It's just a little piece of rubber shaped like garlic. This isn't it, but its does the same job.

You roll it around the garlic clove, and then using the palm of your hand roll over it. You will hear a little snap as the paper skin on the clove releases from the clove itself. Totally awesome.

And I'm not exactly sure why this clove had a purple skin...but, just roll with it...

Then, I throw everything a bowl - the artichoke, garlic, mayo, Worcestershire sauce, hot sauce, and parmesan cheese.

YUM.

And here is how I make it my own...I add anything I have laying around do it.

This time I added a little bit of grated pepperjack. To add a small kick.
And my favorite sweet & spicy mustard.

And, as for the parmesan, I buy the pre shredded cheese.

It always comes in a pack of 1 1/2 cups.

Recipe only calls for 1 cup.

So one cup goes IN the dip.

Half cup goes ON the dip.

Which makes a really yummy cheesey layer on top.

Now, here is my other secret - this is totally a "you can make ahead of time" recipe.

I stir it all together, cover, and refrigerate until I'm ready to cook it (350* for 20 min, plus a little broil time to cook up the top layer of cheese, yum).

You don't have to make it ahead of time, but it works out well for party prep!

And serve, with SOURDOUGH BREAD.

This isn't a suggestion.
It's a command.

I don't believe in regular french bread.

Sourdough or die.

Final Tip: Like I said, use the light mayo. It makes a HUGE difference. I have seen this dip made with regular mayo, and that with the cheese, the dip is just super oily. The light mayo cuts back on a lot of that, and the dip isn't just tastier, but it also looks prettier without a layer of oil sitting on top.

And, PS award for my favorite gift at the shower goes to Margaret.

#cute

TOO FUNNY.

Linking up over here...

Coworker Cary's Baked Brie

Everybody needs a simple, go-to party food.

A few years ago, Co-worker Cary introduced me to her now famous Baked Brie.

Or as my brother-in-law calls it, "Brie Pie".

It will change your life.

For the better.

She gave me the recipe (if you could call it that, it is seriously, SO SIMPLE) to use for a party one time, and it has been such a hit that I often receive requests to bring it to the next party.

My mother requested it for Easter Sunday.

I also get occasional texts and emails for the directions so friends can share the brie goodness with others.

It is ooey, and gooey, and sweet, and tangy, and cheesey, and warm. 

Basically, YUM.

I am only bragging, because it is all Co-worker Cary. 

*snaps for Cary*

Here is what you are looking for:

What you need: 

• 1 Puff Pastry Sheet, thawed (they come two per box, throw the other one in the freezer and save for the next party!)
• 1 Brie Wheel (you want the wheel, approximately 6", a little smaller works as well
• Honey
• Dried Cranberries/Craisins
• 1 Egg (optional)
• Anything else your little heart desires.
• Assorted Crackers

Also, you can make this ahead of time and keep refrigerated until about 20 minutes before you need it. 

1. If you are ready to make and bake, preheat your oven to 450*
2. Lay out the thawed puff pastry sheet over a pie dish (or any other kind of pan - doesn't matter too much).
3. Slice the brie round in half, the flat way.
4. Place the bottom half of the brie on the pastry.
5. Drizzle with honey.
6. Sprinkle (generously, seriously, go big here) with Craisins.
7. Drizzle with a little more honey if you are feeling saucy.
8. (Optional) You can use any other filling goodies you can think of, jelly, jam, nuts, etc.
9. Place the other half of the brie round on top.
10. Drizzle with a bit more honey, and sprinkle more Craisins (trust me, you want more.)
11. Fold the four corners of the puff pastry into the center.
12. This makes four more corners, fold/tuck those over to the center as well. Smooth the pastry together so the pastry is closed. (You can fold the pastry however works, this is my decorative "technique")
13. (Optional) Whisk up an egg, and brush an "egg wash" over the exterior of the pastry. This will give it a shiny finish. (I didn't have time to do it this time, but usually I do!)
14. Bake at 450* for 20+ minutes, or until the exterior is golden brown.
15. Let cool for 5-10 minutes to set, slice a small piece and serve with crackers.

Linking this up over here:

Life In Grace Appetizer Party!