We think it’s quite convenient that Father’s Day comes at the peak of grilling season, because for many dads out there, Father’s Day wouldn’t be the same without a big, juicy piece of meat and his family gathered around the grill outside! Now, we know this isn’t true for everyone, but what dad could turn down a day spent cooking and eating with his loved ones? This week we are all about celebrating Dad with our favorite grilling recipes, tips for making the perfect burger and a DIY gift that the man of the hour is sure to love!
This recipe is very forgiving and loves substitutions, so add or subtract whatever you (or dad!) would like! It’s a great all-purpose rub that can be used on anything from beet and pork, to salmon and veggies!
In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring to combine. Remove from the heat and whisk in the honey, cream, water and salt. Strain to remove any lumps of brown sugar. Let cool for about 30 minutes or until at room temperature. This should yield about 3 cups.
Divide your brioche dough in half and save the other half for another use.
On a floured surface, roll out the brioche into a rectangle approximately 12×16 inches and 1/4 inch thick. Position so the short side is facing you.
In a small bowl, stir together the brown sugar, granulated sugar, cinnamon and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4 inch from each end of the roll to make them even.
Use a bench scraper or a chef’s knife to cut the roll into 8 equal pieces, about 1 1/2 inches wide each. Pour the goo into a 9×13 inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy and soft and the buns are almost tripled in size, about 2 hours.
Position a rack in the center of the oven, and heat to 350°F.
Bake until golden brown, about 35-40 minutes. Let cool in the dish on a wire rack for 20-30 minutes. One at a time, invert the buns onto a serving platter and spoon any extra goo and pecans from the bottom of the dish over the top.
Buns are best served warm but they can be stored in an airtight container up to 1 day and warmed in a 325°F oven for 10-12 minutes.
Sometimes you just need a brownie! A little sweet tooth never hurt anybody. So , here’s our little mocha brownie recipe and it’s gluten-free, if that matters. What is your favorite dessert recipe?
15 Medjool dates, pitted, soaked and drained
¼ cup water
9 T raw cocoa
¼ cup agave syrup
¼ cup coconut oil, soft, not liquid
1 can garbanzo beans, drained
½ tsp baking powder
2 T espresso, ground fine
1. Preheat oven to 350 degrees
2. Blend dates (in a blender) and ¼ cup water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack
I think I have mentioned this before, but I am not a crafty person (see example A). However, I’m also not one to give up so easily and thankfully I have found a website that will allow me to fail gloriously at crafts in the privacy of my own home! Not that I mind the ridicule of going to a class, I have a rather stellar self-deprecating sense of humor, but let’s face it I just don’t have the time these days to go dedicate to a “real” class. Lucky for me I’m going to test out Craftsy and a couple of their free mini-courses (the operative word being free). I can’t guarantee I’ll improve in any meaningful way, but the little kid inside of me just won’t give up! There must be one craft I can be successful at, because cooking and interioir design don’t count in the eyes of my children. If you have any suggestions, I’m all ears?
Finally, after going on holiday and several delays, I finally finished the bedroom makeover. There are still a few decor items that I need to get, but the room is finished and I couldn’t be happier. I could go on and on about what I did, built, changed, etc… but I think I will let the photos do all the talking. I apologize in advance for the lack-luster quality of the photos, but my camera wasn’t working and this was what you get with cell phone camera. The after photos don’t even begin to do this room and color scheme justice. I’m going to get some better photographs and share them with you guys next week! Keep in mind, I tried to makeover this bedroom for as little money as possible, so the best place to go for furniture that you can easily upgrade is IKEA. Let me know what you guys think?
Walls: Shermin Williams/Color Passive (i’m secretly trying to make my daughter calmer by using this color)
Bed: Duken Bed – What I love about this bed is the super cute grey with white polka dots fabric headboard cover. If she ever gets tired of the fabric, I can simply make a new cover with some modern fabric!
Nightstand & Dresser: IKEA Hack of the Tarva Dresser and Nightstand – I love hacking IKEA furniture! It’s inexpensive and lots of fun. Mason loves this light blue color and I found these beautiful glass knobs which gives it a vintage look.
Glass Bookcase: IKEA VITTSJÖ – this bookcase just looks amazing! It was black metal with glass shelving, but I spray painted the metal in Sunshine Yellow and it just pops and looks amazing against the grey walls!