Simple Roasted Tomato Sauce

by heidi on August 12, 2014

“Toast to the tomato roast!” Or in perhaps more trendy speak, “totes tomahhhto roast.”  Either way, roasting tomatoes has a hold of my heart, and I’m not letting go any time soon.

Simple Roasted Tomato Sauce #recipe on foodiecrush.com

I spent this past weekend rocking the nostalgic. It was my yearly girlfriend getaway of my college besties. I’m a sorority girl, and because of the amazing friends I made in it, I’m damn proud of it.

The trip is the same as it is every year. No boys. No kids. Just the girls with cocktails and jello shots, trashy magazines and corn hole and there always seems to be some sort of water in the form of an ocean, a river, a lake or even just a hot tub. This year it was the tropical pool that saved us from the beat of the Las Vegas heat. We are a group of girls that know way too much about one another’s past, and know one another well enough to help navigate the present in hopes of a fulfilling future. We’re nothing if not happy to share our opinions in helping one another grow.

It’s all in the name of love.

Simple Roasted Tomatoes #recipe on foodiecrush.com

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I’m a visual learner. I’m the original demographic for DIY and how-to videos. Lucky for me, and others like me, there’s Craftsy.

Pesto Pizza with Fresh Tomatoes and Mozzarella #recipe on foodiecrush.com

This post is part of my on-going partnership with Craftsy, to share what I’ve learned from their online classes. This time around we’re talking and teaching pizza. And bonus, this class that has an Italian classic fare is FREE.

This free Craftsy class is taught by master baker Peter Reinhart who shares the ins and outs, stretches and punches of Perfect Pizza at Home. It made a fab base for my Pesto Pizza with Fresh Tomatoes and Mozzarella. I used the pesto recipe Reinhart shares in the class to compliment my first harvest of my garden’s Supersweet 100 baby tomatoes (yes, they are THAT sweet!) and fresh mozzarella from the farmer’s market.

So let’s get down to it and talk about what I like about this Perfect Pizza.

Pesto Pizza with Fresh Tomatoes and Mozzarella #recipe on foodiecrush.com

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10 Frozen Dessert Recipes That Will Get Your Chill On

by Hayley Putnam on August 6, 2014

We know, we’re killin’ ya—last month it was 20 classic pies, and now we’re here tickling your tasters with a sampling of frozen desserts.

10 Frozen Dessert Recipes on foodiecrush.com

Ain’t life grand?

With the dog days of summer at our doorstep, if you live anywhere even remotely close to where the sun shines hot and bright, you know not much cools a body down better than a frozen treat.

Not that we ever need an excuse to eat ice cream or any of the other delectable icy goodies in its vein—we’d eat it any day, but we’d especially eat it on a 95-degree, hotter than a cat on a hot tin roof kind of day.

First off, we’re sharing a few fun things that’ll help you keep your cool, or at least leave you daydreaming about the chill.

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Reading other people’s blogs is a voyeuristic experience. It transports us into the living rooms and lives of people we’ve never met and offers an intimate glance into their daily routines and states of mind.

sarah3

Even better, reading other people’s food blogs transports us into their kitchens and Sarah Kieffer’s The Vanilla Bean Blog is one I happily get lost in. The self-taught baker, photographer, and muse has captured the hearts of readers near and far with her intimate prose and inviting candor, proven by recently being awarded Saveur‘s Reader’s Choice Best Baking and Desserts Blog award.

“I’m self-taught, and learned (and am still learning!) mostly from playing around with light and angles, and trying to emulate photographers and photos that I like,” Sarah shares. “Photographers I love: Max WangerNatalie OrtonParker FitzgeraldKristy CarlsonValerina Spring, and Katie Quinn Davies, just to name a few.”

Raspberry Cacao Nib Sugar Buns

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Friday Faves

by heidi on August 1, 2014

Chewy Friday Faves

What’s inside matters. People, places, things, food. No matter what it looks like on the outside, the inside is where it’s at.

I think we all have a tendency to put on that hard, outer shell. The force field of a bubble that shields us from the crap the world delivers to our doorsteps. The key is to remember that shielding and retreating is perfectly acceptable and enduring life’s trials and tribulations makes us stronger. Until shielding and retreating becomes a habit. Or a crutch. Or a place we go to ignore what’s really going on.

Luckily for many of us, it also doesn’t take much to pull us out of our proverbial rabbit holes. Warms rays of sunshine on a sun-starved face, a warm smile from a stranger or the gentle caress of someone you love that without words says, “Everything is going to be all right.”

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