Double Berry Breakfast Parfaits

I accidentally made a perfectly patriotic parfait! (Yay alliteration!)

Double Berry Parfaits

I had an abundance of blueberries and strawberries languishing in my fridge, too much Greek yogurt, and a hankering for something different for breakfast. And I wanted to put something in old mason jars because I though it was very Pinterest-y of me. And I’m obnoxious.

Double Berry Parfaits

These Double Berry Greek Yogurt Parfaits were just the ticket. Super quick to make, full of protein and fiber, and naturally sweet, they are perfect for the morning or an afternoon snack and a wonderful post-workout treat!

Double Berry Parfaits

Double Berry Parfaits (serves 2)

2 cups plain Greek yogurt

1 ½ cups sliced strawberries

1 pint fresh blueberries

Honey, optional

Cinnamon, optional

In mason jars or bowls, begin layers with ¼ cup of Greek yogurt, followed by a layer of strawberries and then blueberries. Repeat layering process until yogurt and berries are gone. If desired, add a drizzle of honey and sprinkling of cinnamon to yogurt layer before adding berries.

Store any uneaten parfaits covered in fridge for up to two days.

Double Berry Parfaits



Caramelized Red Onion, Cabbage & Stout Handpies

I’m not late with this. Nope, not a minute late. See, these delicious looking handpies down there, suuuuuuuure they would’ve been wonderful for St. Paddy’s Day. Perfect, even. Alas, papers beat out Patrick on Sunday. I spent over five hours in the library. And four hours the day before. That’s nine hours more than I ever anticipated being in the library this year (my academic advisor is weeping right now).

cabbage hand pie

I knew it was too good to be true. Last week was obviously a fluke. Getting two recipes posted on time. Pssh. I used up all my promptness by turning in final papers a full TWO DAYS early. You win some, you lose some.

cabbage and stout handpie

And you’ll win if you make these handpies. How else are you going to use up the cabbage and beer leftover from this weekend’s festivities? Springy and light, these pies are filled with caramelized red onions and red cabbage, melty Kerrygold Dubliner & Irish Stout cheese, all sandwiched between a cheese and stout crust. Perfectly portable and totally doable for more than St. Patrick’s Day. Trust me.

cabbage hand pie 2

Caramelized Red Onion, Cabbage, & Stout Handpies (makes about 8 pies)

For the crust:

2 cups all-purpose flour

½ tsp. salt

½ cup (1 stick) unsalted butter, cut into cubes and chilled

¾ cup grated Kerrygold Dubliner with Irish Stout Cheese

¼ – ½ cup heavy stout beer (I used Bell’s Special Double Cream Stout)

1 egg + 1 TBSP water, lightly beaten

For the filling:

2 TBSP olive oil

½ medium red onion, thinly sliced

2 cloves garlic, minced

2 cups thinly sliced red cabbage

½ – 1 cup stout beer (whatever’s left of the bottle from the crust)

1 tsp. dried thyme

½ cup grated Kerrygold Dubliner cheese

Whisk together the flour and salt. Using a pastry cutter or fork, cut in butter until mixture resembles coarse sand. Stir in cheese. Pour in ¼ cup beer and stir to moisten dough. Add remaining beer 1 TBSP at a time until a shaggy dough forms. Turn out onto a lightly flour surface and knead dough a few times to bring together. Pat dough into a disk, wrap in plastic wrap and refrigerate for at least one hour or overnight.

While the dough chills, heat the olive oil in a large skillet over medium heat. Add onions and cook until translucent. Add garlic and stir until fragrant, 30 seconds to a minute. Add cabbage and cook until it begins to break down, about 5 minutes. Pour beer over mixture. Cover and cook for 15 minutes, stirring occasionally. Remove cover and continue cooking until liquid has evaporated. Stir in thyme to warm mixture.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

To form the pies: on a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a cookie cutter (or, in my case, a mini tart pan turned upside down) cut out an even number of crusts. Place half on prepared baking sheet. Top crusts with about 2 – 3 TBSP of the caramelized vegetables before covering with about 1 TBSP of cheese. Place another crust over top and press with fingers or fork to seal edges.

Brush lightly with egg wash and cut small slits in top to release steam while baking.

Bake in preheated oven for 20 – 22 minutes until crust is golden brown and cheese is melted.

Remove from oven and cool on wire rack until warm enough to handle easily.

Pies are best served the day they are made but will keep for two days in the fridge.

Crust adapted from Food Network, filling adapted from Martha Stewart

cabbage and stout handpies

That’s the last time I do schoolwork ever early.

Roasted Garlic & Broccoli Spread

I am painfully punctual. To the point of being neurotic. Save for me being two weeks late with the whole being born thing, I’ve been an early bird for majority of my life.

Except. Except when it comes to holidays. I just can’t seem to get the timing right for holidays. I always have these grand plans for Halloween, Thanksgiving, Christmas, and so on. What to make, what to buy, what to DIY (hey, cool, that rhymed).

Anyways…I have all these plans but what I lack is follow-through! I’ll carve a pumpkin like you wouldn’t believe, but it’s going to be on November 1. This does come in handy when shopping though, I have many a holiday-themed napkin/cupcake wrapper/tea towel that I’ve gotten a day or two after on clearance for 75 cents.

So, me posting a recipe that is perfect for St. Patrick’s Day a full FIVE DAYS BEFOREHAND is virtually unheard of. New leaves people, I’m turning them over.

roasted garlic broccoli spread 1

This spread. Oh-ho this spread! Roasted garlic meets steamed broccoli and just a weeeeeeetle bit of olive oil to keep things smooth. It’s a fresher, lighter take on pesto. The secret? White miso! I know, it sounds crazy, but Jenna turned me on to it and you cannot go wrong! It adds body and moisture like olive oil would without all the extra calories or a strong taste.

It’s so versatile too. Add a little grated cheese (I used an amazing aged Dubliner to keep the St. Paddy’s theme going) and slather on bread for a fantastic grilled cheese. A mixture of half spread and half Greek yogurt make an excellent dip for veggies. Or, last but not least, stir a tablespoon or two into scrambled eggs and served with bacon – green eggs and ham, yo! The possibilities are endless, make it yourself and find out!

spread grilled cheese 1

Roasted Garlic and Broccoli Spread (makes about 2 cups)

1 – 16oz. bag of frozen chopped broccoli, steamed

2 heads roasted garlic

3 TBSP olive oil

3 TBSP white miso paste

salt, to taste

In the bowl of a food processor, pulse broccoli and garlic to form a thick paste. Add in miso and olive oil, pulsing again until smooth. Add salt to taste.

Spread will keep in fridge in an airtight container for up to 1 week.

grilled cheese fixins

Roasted Garlic and Broccoli Spread Grilled Cheese (makes 1)

2 pieces hearty bread

3 TBSP spread

¼ cup grated cheese (I used an aged Dubliner, but white cheddar or even provolone would work well too)

butter or butter spread (I lo-ove Brummel & Brown’s whipped yogurt spread)

Heat pan over medium-low heat.

Mix together spread and cheese, spread over one slice of bread and sandwich together. Butter both sides of the sandwich and cook first side in preheated pan until dark golden brown (about 4 minutes). Flip, and cook the other side. Enjoy immediately!

melty cheese

Now this is the luck of the Irish.


Chocolate Covered Strawberries

Today is the day. February 14. The day when we have to shower our loved ones with gifts and adorations and goodies, the bigger the better. If there isn’t a horse-drawn carriage, diamonds the size of tennis balls, and an acoustic band quietly playing Edwin McCain’s “I’ll Be” in the background while doves fly overhead then I’m not interested.
Unless there’s dessert.

Read more »

Mini Valentine’s Day Cheesecakes: A Trio

Good things come in threes. My sisters and I. The Lord of the Rings movies. Breakfast, lunch, and dinner. Appetizer, entree, dessert.

And cheesecakes! At least in my world.

These cheesecakes are sweet, decadent, and small enough where you can have a sample of each without feeling like you have to unbutton your pants stuffed! A perfect Valentine’s dessert for two, or one, if you’re not into that whole sharing thing.

Head over to North by Northwestern to check out my full post and get the recipes!

Brown Sugar Candied Ginger Chocolate Drizzled Hearts

I’m kind of a dork. Shocker, I know.
You know that kid that gets to lecture early (sometimes before the previous lecture is done), sits in the front row, and answers the professor’s questions on occasion. Yeah, that’d be me. I’ve got glasses too – if that helps complete the picture.
See, I blame some of my dorky-ness on my need to be early. I hate, hate, HATE being late! I can’t do it. It makes me very uncomfortable – think clammy palms and dry mouth. And if for some reason I am running late, I agonize over it the whole time I am rushing to get to wherever it is I am supposed to be already. Then I arrive all sweaty and out of breath and apologize profusely for my wrong doing.

Read more »

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