Browned Butter Rice Krispies Mummy Treats
Angie Hatfield Angie Hatfield

Browned Butter Rice Krispies Mummy Treats

Rice Krispies treats are the quintessential childhood treat. One of my earliest memories is when my four-year-old self proudly took Rice Krispies treats to kindergarten class when it was my turn for snacks. The story of these treats started back in the 1930s when Mildred Day of the Kellogg Co. Home Economics Department created Rice Krispies treats. However, hers were made with molasses and corn syrup instead of marshmallows. The gooey, sticky and buttery crispy treats recipe that we know today appeared on the cereal packages in 1940. Eighty-plus years later and it’s still hard to pass up a Rice Krispies treat. While the original recipe still appears on the box, there are definitely some updates that result in even more delicious treats. Think brown butter and mixing up the ratio of cereal to butter to marshmallows. Read on to choose your recipe and see how to make these Halloween mummy treats.

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Baked Donuts: Apple Cider and Pear Crumble
Angie Hatfield Angie Hatfield

Baked Donuts: Apple Cider and Pear Crumble

By all means doughnuts should be enjoyed year-round, but I’d argue that National Doughnut Day should be celebrated in October (not June; who came up with that?). After all, donuts are synonymous with fall, pumpkin patches and apple cider. When my son was in high school, he worked at Fall City Farms where their biggest claim to fame was not the pumpkins, but the mini donut machine. (Okay the pumpkin canon had its fans as well.) On October weekends there’d typically be a line waiting to buy bags (that no one wanted to share) of warm melt-in-your-mouth mini donuts rolled in cinnamon and sugar. It was a once-a-year indulgence that I need to revisit. The best tasting donuts are the ones that smell of yeast frying in the air. That’s hard to argue. But there’s also a certain charm in baking donuts at home this time of year. Especially if you’re like me and are afraid to deep fry anything. I came across a Nordic Ware donut pan and in the spirit of fall, I set out to bake a couple varieties of donuts using a mixture of warm spices, apples, pears, a maple glaze and a buttery streusel topping.

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Fall baking: Cue the apples and pumpkin
Angie Hatfield Angie Hatfield

Fall baking: Cue the apples and pumpkin

I have slowly and a bit reluctantly let go of summer, inched into the fall season, and started dreaming of fall baking complete with warm spices, apples, pumpkin, pears and maple-flavored everything. I mean, isn’t that what fall is all about? (Okay, maybe some football too.) In my divine order of fall baking, apples come first. After all, apples are equated with teachers and back to school. I also happen to live in the beautiful state of Washington, where apples are aplenty; the state produces over half the Nation's domestically grown apples. Or maybe apples reign first for me because I refuse to give into the societal pressure related to pumpkin spice lattes re-joining the Starbucks menu in late August. Hold on pumpkin, wait your turn. My first little fall baking task was the Zoë François Apple Almond Galette. However, I’m proud to say that I waited until the calendar officially declared it was fall and then the very next day, I baked a pumpkin chocolate snack cake.

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Pears and prosciutto pair up in a salad and on a pizza
Angie Hatfield Angie Hatfield

Pears and prosciutto pair up in a salad and on a pizza

Pear perks. Yep, I’m lucky enough to have a sister and brother-in-law who giveth pears each year. I previously shared that my sister’s husband’s family has a farm in southern Oregon where my brother-in-law’s dad planted pear trees in the early ‘90s. We look forward every year to getting our hands on pears from the Vaughn family farm. Last month my sister shipped box #1 to my husband for his birthday. Unfortuantely, UPS decided to let them sit around in the heat before delivering (should have taken one day) and we received a box of “sauce” rather than pears on the verge of ripening. I managed to salvage parts of the pears and cooked them up into pear sauce for eating with pork chops and baking. Then, surprise! We received box #2 full of Bartlett, Starkrimson and Comice pears. However … we were out of town when they arrived. Thankfully, my lovely neighbor came over and carefully unpacked and separated them. She’s now my official pear handler. We gobbled up the Bartletts right away as they were the ripest. The Starkrimson pears were destined for greatness in a salad. The Comice still aren’t super ripe, but I decided they’d be perfect for a pear pizza.

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Win-the-Day Ice Cream Sandwiches
Angie Hatfield Angie Hatfield

Win-the-Day Ice Cream Sandwiches

One evening not too long ago my adult daughter was home for a weekend visit. We were watching TV when she suddenly exclaimed (with great enthusiasm I might add): “I forgot! At this house you get dessert every night!” While that may not be exactly true (what? Dessert at my house? Nah) … I’ll admit that it’s a rare day when there’s no ice cream in my freezer. I inherited my love of ice cream from my dad. Growing up, the regular for our family of seven was rectangular cartons of store-brand ice cream. In later years, my dad stocked his freezer with a minimum of four half-gallon cartons of Dreyer’s or Umpqua, or whatever was on sale, ice cream in the latest crazy mixtures. I’m more of a purist when it comes to my ice cream. I don’t want more than two things going on inside that tub. My top three: Haagen Dazs Vanilla Swiss Almond, Haagen Dazs Chocolate Chocolate Chip and Tillamook Coffee Almond Fudge. I’m also always up for visiting (even standing in the rain) the local ice cream shop. In college it was Prince Puckler's. When in Portland it’s Salt and Straw and here in Seattle it’s Molly Moon’s. After 30-plus years of living with me, my husband has perfected being my ice cream partner-in-crime. This year his birthday fell on college football Saturday. (Did I mention that the Oregon Ducks won the day beating Ohio State for the first time in history?) Extra points for my homemade ice cream sandwiches. Think super rich and scoopable dark chocolate ice cream (inspired by Molly Moon Melted Chocolate) layered with old fashioned vanilla ice cream sandwiched inside made-from-scratch chocolate cookies with just the right texture.

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Ground Cherry Salsa
Angie Hatfield Angie Hatfield

Ground Cherry Salsa

… and more fun items from my CSA share

The angle of the sun has shifted, the kids are headed back to school and football fans are restless. All signs that summer is threatening to end. But because my Community Supported Agriculture (CSA) membership lasts until October – I’m refusing to admit summer is over. Having the freshest in-season fruits and veggies over several months is perhaps the most obvious reason to have a CSA. But your purchase of a CSA share or subscription also provides important support to local farmers throughout their growing season. I find that I plan my meals around what’s in my CSA box each week, so we actually end up eating more fruits and vegetables. Another one of my favorite things about belonging to a CSA is that it exposes me to unique produce items that I may never purchase otherwise - or that may not even be available from the grocery. Last week I received a pint of ground cherries. Ground cherries are housed in little paper husks sort of like mini tomatillos. Inside the husks are marble-sized orangish-yellow fruits that have a sweet-tart taste described by some as a tomato mixed with pineapple or mango. I had never tried these little gems. At first I wasn’t sure what to do with them, but they quickly found their way into a slightly sweet ground cherry salsa.

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Spaghetti and Tiramisu Birthday Cake
Angie Hatfield Angie Hatfield

Spaghetti and Tiramisu Birthday Cake

Another trip around the sun and we are still in pandemic mode. At times it feels like we’ve lost a year (going on two). But in reality—a lot has happened since this all started. Life goes on and we’ve all had to find creative ways to celebrate special events in our lives. My daughter turned 30 earlier this month, which made me reflect on all the birthdays we’ve celebrated. I was the mom who started months in advance with planning a themed birthday party for my kids. My daughter was more into it than my son (go figure). Fast forward to my daughter’s 30th. We were traveling over her birthday, so once we were back to our respective homes, I wanted to properly celebrate with a birthday dinner and cake. She lives three hours away, so the transportation of said cake needed to be considered. I decided to make spaghetti-sauce-to-go and a tiramisu cake that could travel without too much trouble.

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Winning blueberry recipes
Angie Hatfield Angie Hatfield

Winning blueberry recipes

For those of you who have been with me for the last year, you know that I love blueberry-picking season. We have the best blueberry farm within 10 minutes of our home. Besides being the easiest berry to pick – no bending over or prickly vines (for the most part) – blueberries also last the longest and are the simplest berry to freeze. Every year I search out and make new blueberry delights. Besides the recipes I have on repeat, this year I made a blueberry-ginger salsa served on halibut, blueberry-mint Arnold Palmers, blueberry cheesecake ice cream, blueberry Dutch babies, a blueberry cocoa crumble and a new take on blueberry scones.

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French Silk Pie Bars
Angie Hatfield Angie Hatfield

French Silk Pie Bars

I’ve seen many mentions of and recipes for “French Silk Pie” in cookbooks and online over the years and never really gave it much thought. After all, I have a chocolate cream pie made of melted candy bars in my recipe vault handed down from a family member that’s a crowd pleaser and super easy to make. So, what led me to make French Silk Pie Bars? It all started a few months back when I posted my Brown Sugar Cookies followed by Neapolitan cookies, both from Sarah Kieffer’s 100 Cookies book. With so many cookies in the cookiesphere, I proposed the idea of making a new cookie each month and asked for requests. In response, my friend Nancy suggested Cookie #63 - French Silk Pie Bars. (What?! A cookie that involves pie crust?) Being easily distracted, sadly I did not follow through on making a new cookie in June or developing a list. (Please send me your requests now!) But I’m happy to report that I’m back on track (barely). Thanks to Nancy’s visit on July 29, I snuck in the French Silk Pie Bars as the July cookie. 

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80th birthday picnic: pulled pork, potato salad & cakes
Angie Hatfield Angie Hatfield

80th birthday picnic: pulled pork, potato salad & cakes

Recipes for Amy’s Barbecue Sauce and Shirley’s Potato Salad

We recently celebrated my mom’s 80th birthday with a family picnic at Wayne Morris Ranch in Eugene. The picnic shelter includes limited kitchen facilities (sink, stovetop and outlets) but no barbecue grills. So, we decided on a menu of pulled pork sandwiches, an assortment of salads, baked beans and birthday cake! My sisters and I made all the food between us. For the pulled pork, we used the recipe for barbecue sauce from my friend (and work-twin) who self-named her recipe: Amy’s Famous Barbecue Sauce for Pulled Pork Sandwiches. We had a variety of salads including coleslaw, fruit salad, tomato-basil pasta salad and my mom’s potato salad recipe — Shirley’s Potato Salad. Our dessert table included German chocolate cake with coconut pecan frosting, lemon cake and funfetti cupcakes. Anyone who knows our family, knows one dessert option is not enough!

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Summer Sandcastle Cake
Angie Hatfield Angie Hatfield

Summer Sandcastle Cake

Summer officially kicks off for me with the Fourth of July and then I invariably try to cram in a summer’s worth of fun in one month. Almost ever year over the past 15 years we have been lucky enough to celebrate the holiday with our long-time family friends who have a house on the Oregon Coast. It’s one of my favorite traditions. Gathering at the same time each year to check in on each other’s lives has created a special bond between our families. All the laughs, inside jokes and priceless memories and traditions will hopefully extend for generations to come. Naturally part of our tradition is the food! Seaside means corn dogs courtesy of our friends’ neighbor, caramel corn from Philips Candies, spinning the wheel at the Seaside Candyman, chowder at Norma’s, clam digging for part of the crew, and good ole American burgers and watermelon year after year. Recently, crème brulee French toast with berries has been a hit. But dessert has been the tradition that has stood the test of time. I like to joke that my entry fee for being invited each year is making “the pie” (but I’m not really joking). In addition to the requested chocolate candy bar pie, this year I decided to re-introduce the Sandcastle Cake.

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Tillamook cheese bread and White Zinfandel
Angie Hatfield Angie Hatfield

Tillamook cheese bread and White Zinfandel

I had never watched tennis until I met my husband. He was the cutest player on the University of Oregon men’s tennis team. Well, okay he was the only player I watched (or knew). Five years later we started our married life in Arizona, where of course, tennis was very popular. My husband’s parents also played tennis and his mom loved to celebrate Wimbledon. She’s been gone for 28 years this August, but I think about her every year when Wimbledon occurs. In the days before streaming, she’d plan her day — and sleep — around the time of a key match (her favorite was Chrissy Evert). For the finals, she would make chocolate-dipped strawberries and a toasty, gooey Tillamook Cheese bread meant to be enjoyed with a glass of White Zinfandel. After all, this was the late 80s. A few times a year I dig out the recipe card that’s in my mother-in-law’s handwriting and reminisce about watching tennis with my husband’s family. With the grand slam tournament being cancelled last year, this year’s Wimbledon (semifinals July 8/9 and finals July 10/11) calls for lots of cheesy bread and juicy chocolatey strawberries, and wine. But make mine rosé.

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Yummy Strawberry Recipes
Angie Hatfield Angie Hatfield

Yummy Strawberry Recipes

I was so excited for strawberry season this year, anxiously watching the Remlinger Farms Facebook page for opening day. When the day came, we drove out to the (very crowded) farm and told ourselves to not go overboard; we’d come back later in the month. And then it rained and rained, life happened, and we never made it back. So unfortunately, although I had intended on writing about strawberries and showing my pics weeks ago, that didn’t materialize. I did manage to make strawberry scones, and one batch of strawberry jam. Oh and maybe some ice cream bars and milkshakes and mocktails. Hopefully some of you still have access to strawberries either from a local farmer’s market or your own yard. The grocery store works too. Confession. I went to my freezer and dug out a bag of vacuum-sealed strawberries from last year and made what I call Strawberry Cookies & Cream Ice Cream. You know. Because we are having an unprecedented heatwave in the Pacific Northwest. And yes, I know that other parts of the US regularly have triple digit heat (I lived in Arizona for 17 years). But my and my husband’s stubborn streak said we don’t need no stinkin’ air conditioning when we moved to Washington. Ha! And if you must know, I had ice cream at 8am this morning. And again at 2pm. Read on for strawberry recipes and ideas.

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Fika with Cardamom Rolls
Angie Hatfield Angie Hatfield

Fika with Cardamom Rolls

A few years ago when I was on a work trip to Germany, I visited a college friend who lived in Munich. One afternoon as we walked around the city, she suggested we enjoy the German tradition of “kaffee und kuchen" (coffee and cake). This may have been my favorite moment of the trip! This afternoon ritual where friends, family or coworkers meet at a café or one’s house to enjoy coffee and cake while socializing is Germany's answer to Swedish fika. Both traditions are meant for slowing down and taking a break. Fika (pronounced fee-ka) is both a verb and a noun. In Scandanavian countries, cardamom buns or rolls are popular for Fika. Variations of these sweet buns gained popularity in the U.S. when in 2019 the Swedish bakery Fabrique opened its first United States location in Manhattan. In Finland, people enjoy a similar ritual of eating pulla, a buttery Finnish sweet bread scented with cardamom. In the spirit of Fika, I decided to make Finnish Cardamom Rolls.

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Neapolitan cookies (times two)
Angie Hatfield Angie Hatfield

Neapolitan cookies (times two)

There’s something nostalgic about Neapolitan ice cream. I remember my dad opening up and unfolding the rectangular cartons of the chocolate, vanilla and strawberry ice cream and cutting big slices that consisted of equal portions of each flavor. Neapolitan actually refers to belonging to, or characteristic of Naples, Italy. The associated tri-color may have originally included pistachio (instead of chocolate) to represent the colors of the Italian flag. To this day, there seems to be a debate on the correct order of flavors and the correct order to eat the flavors! When we lived in Arizona, my nanny would buy Neapolitan ice cream sandwiches for the kids. They would methodically eat one flavor at a time. White or vanilla was winter; chocolate or brown was fall; and strawberry or pink was summer. Kids’ imaginations are great. I guess we didn’t have spring in Arizona—winter went straight to summer apparently in their minds! Regardless of which order you prefer the three flavors to appear in your Neapolitan treats, to me, it’s more about the nostalgia than the actual taste. When I saw Neapolitan Cookies #70 in Sarah Kieffer’s 100 Cookies book, I knew I had to make them.

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Brown sugar cookies with brown-butter cream cheese frosting
Angie Hatfield Angie Hatfield

Brown sugar cookies with brown-butter cream cheese frosting

I’m so excited to share my new cookie discovery with you all — Brown Sugar Cookies! Everyone is familiar with sugar cookies. Plain, sprinkled, frosted. Rumor has it that The Pioneer Woman’s husband prefers sugar cookies made from tubes of store-bought refrigerator dough. And you’re probably lying if you say you don’t like those soft, frosted sugar cookies with sprinkles sold in the bakery section of your local grocery store. And then there’s the Pillsbury sugar cookie dough that comes in different shapes for the holidays. Soft and chewy. Pretty tasty actually. So you may be wondering, does anyone need another sugar cookie recipe? The answer is yes. Most definitely. Yes. 

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Asparagus quiche with brushetta topping
Angie Hatfield Angie Hatfield

Asparagus quiche with brushetta topping

Question for all the mothers out there: Do you want Mother’s Day breakfast in bed? The popular vote says no thank you. Apparently, this tradition dates back to the 1930s when American media suggested that children serve breakfast in bed to their moms. Personally, I’d welcome a lovingly made, hand-delivered bedside brew, but keep the food in the kitchen where it belongs. Don’t get me wrong, I do have sweet memories of my two young kids carrying breakfast into the room with their smiling proud faces peering over the tray. But that time has passed, and luckily it was before I became a coffee drinker. Today, eating in bed would totally mess up my routine of slowly savoring my morning coffee and letting the day soak in before I think about breakfast.

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Butternut squash and black bean enchiladas with tomatillo salsa
Angie Hatfield Angie Hatfield

Butternut squash and black bean enchiladas with tomatillo salsa

In the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage, and for many people, an excuse to enjoy tacos on a day other than Tuesday. Sure, Taco Tuesday is great but there’s so much more to Mexican food. Like enchiladas! Tacos and enchiladas are both very popular in the U.S., where most Mexican food is far from authentic or traditional. But I love it all. Mexican (which comes from a combination of ancient Aztec, Mayan and Spanish traditions), Tex-Mex and other Southwest dishes all have their nuances but similarly celebrate fresh ingredients such as tomatoes, chiles, tomatillos, onions and cilantro.

Enchiladas, which actually did originate in Mexico where the practice of rolling tortillas around food such as small fish dates back to Aztec times, are one of my favorites. When making enchiladas at home, I like to experiment with different salsas and fillings. Chicken and vegetarian are my favorite. (Let's face it: at the end of the day, it’s really all about the guac.) With Cinco de Mayo around the corner, I wanted to share my version of roasted butternut squash, corn and black bean enchiladas, topped with a red sauce and freshly made tomatillo salsa.

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Chicken Salad and Coffee Mud Pie à la Cork ‘N Cleaver
Angie Hatfield Angie Hatfield

Chicken Salad and Coffee Mud Pie à la Cork ‘N Cleaver

Someday I’ll tell my grandkids that back in the day I drove a car (with an internal combustion engine no doubt) 40 minutes to an office building every Monday through Friday and worked in a cubicle all day. Maybe that already dates me, but it pretty much describes my early corporate career. I worked in public relations for a big tech company back when out-of-town editors would visit and it was our job to treat them to fancy lunches (and wine in the middle of the day). Discovering all the nice restaurants on an expense account in Phoenix and Scottsdale was definitely a perk of the PR job. Working for a large company also meant lots of coworkers’ birthdays to celebrate with team lunches. Cork 'N Cleaver was the default birthday restaurant in the 90s for my department. A group of us ladies always ordered the same thing: chicken salad that came with banana bread and a big piece of shareable mud pie with an uninhibited round of happy birthday.

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Filberts or Hazelnuts? Toss ‘em in your salads!
Angie Hatfield Angie Hatfield

Filberts or Hazelnuts? Toss ‘em in your salads!

Depending on where you are from and how old you are, you may call these small round nuts a filbert or a hazelnut. I grew up in the Willamette Valley of Oregon and vividly remember the filbert trees at the end of the street. When all the nuts would fall to the ground, we would stomp on their hard shells to break them open. They were never considered a delicacy and we never thought about actually eating them. Years later when hazelnuts started appearing in cookbooks and on restaurant menus as an Oregon specialty, I pondered, “When did the lowly filbert become a sought-after hazelnut?” Today, hazelnuts provide a fancy addition to chocolate desserts and a sweet, toasted crunch to all kinds of salads. Two recipes where hazelnuts shine are my sister’s veggie pasta salad and a shaved Brussels sprouts and apple salad.

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