When summer comes, two things are certain: it’s hotter than a firecracker lit from both ends and there’s a big ‘ol pitcher of Chilled Red Gazpacho in my fridge.

Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces,” or something like that.  Chilled soup might sound a little strange if you’ve never enjoyed one.

But there are five good reasons why cold soups, like Chilled Red Gazpacho, are becoming so popular

1. They’re easy to make. Most can be done in a blender or food processor.

2. All the vegetables (or fruit!) that you’ll need are usually in season, so you can enjoy them anytime of the year.

3. They’re the ultimate “grab-and-go” snack or meal. Fill a covered tumbler or mug with this deliciousness and sip away!

4. They’re made with vegetables (and fruit!) so you know you’re doing something good for yourself.

5. They’re the perfect make-ahead meal. Double the recipe and you’ll have something for dinner tonight, lunch tomorrow and a little bit left over as an appetizer for guests.

There are many types of Gazpacho, but the most familiar is this recipe for Chilled Red Gazpacho, made with fresh tomatoes. This is a perfect way to use up fresh tomatoes when they’re in season. And, if fresh tomatoes aren’t available, use canned San Marazano tomatoes. ONLY San Marazano tomatoes.

I like to serve the Chilled Red Gazpacho with finely diced tomatoes, cucumbers, red and green bell peppers and toasted bread croutons.

 

 

When I was a kid, I wouldn’t eat coffee cake because I thought it was made from coffee… (what kid likes coffee?)

Kind of makes sense, doesn’t it?

Well, after 17 years as a journalist, five kids and too many late nights, you’ve got to believe I love coffee. And to drive home the point, here’s a recipe for coffee cake actually MADE with coffee.

And it is amazing.

The coffee and chocolate combo offers a delicious depth of flavor. I also used sour cream in this recipe, which makes for a rich, dense cake, perfect for holding the pecan and brown sugar swirl in the middle.

Even better… this is a totally gluten free recipe, made with Bob’s Red Mill 1-to-1 Baking Flour. I also tested it using All-Purpose flour, so you’ll get the same perfect results with either type of flour.

One other thing… this recipe calls for a ½ cup of brewed coffee, so I used the Single-Serve side of my Hamilton Beach 2-Way FlexBrew® Coffeemaker. When I was ready to serve the cake, I brewed a large pot of coffee on the Carafe Side. My pals at Hamilton Beach sent me the FlexBrew® Coffeemaker to try out… it’s great being able to make a big old pot of coffee OR a just a cup!

So here’s my recipe for the Best Gluten Free Coffee Cake Ever… made with coffee. Funny how things sometimes come full circle.

 

So you’re ready to make caramel apples, eh? Well knowledge is power, so here are some ways to guarantee success.

10 TIPS FOR MAKING CARAMEL APPLES

1. BUY INDIVIDUAL APPLES. You don’t know what you are getting if you buy apples in a bag. Yes, buying the bag is cheaper, but you want to bite into a hard, crisp apple… not one that’s soft with bruises.

2. WASH THE APPLES. Apples produce their own wax naturally. Many growers (even organic) also add another layer of USDA-approved wax to give them shine and retain moisture. You’ll want to remove this wax so the caramel will stick. Simply place the apples in a colander and pour on boiling water. Dry completely to remove the white film.

3. USE FOOD-SAFE STICKS. Chopsticks, craft sticks or pop sticks are perfect for holding the apples. It’s very Pinteresty to use sticks you’ve gathered outside. Unless you’re going to boil these twigs and let them dry out thoroughly, pass up this idea. Do you really want to use something that a squirrel sat on earlier in the day?

4. CHILL YOUR APPLES. Line a baking tray with parchment paper, put the sticks in the apples and then put the apples on the tray. Refrigerate until ready to dip. This will help the caramel stick!

5. USE THE RIGHT POT. Use a heavy pot. A heavier pot distributes the heat evenly so you won’t get “hotspots” and burn the caramel.

6. GET A THERMOMETER. A candy thermometer is absolutely essential. Many recipes give you visual clues, but what I may consider “dark amber” someone else may find to be “already burned.” Don’t risk it.

7. USE A SILICONE SPATULA. A heat-resistant spatula allows you to really scrape the sides of the pot so the caramel doesn’t overcook and burn.

8. HAVE THE DECORATIONS READY. This goes back to basic mise en place; have everything in place before you begin. You want the decorations on plates and ready to go before the caramel on the dipped apples cools too much.

9. DECORATION PERFECTION. When decorating the caramel-covered apples, roll the apples in the decorations (nuts, candy, whatever) or put the decorations in your palm and press them gently into the apple. If you try to sprinkle on the decorations, they will just fall off. Get ‘em to stick the first time.

10. HAVE PATIENCE. Making caramel apples takes lots of patience. Waiting for the caramel to reach the right temperature. Waiting for the caramel to cool before decorating the apples. Waiting for the decorated apples to set before you can dive in and finally eat them…

Now that you’re armed with these 10 Tips for Making Caramel Apples, click here to find the Perfect Caramel Apples Recipe. And if, by chance, you have any leftover caramel… pop some popcorn and pour it on top. Now that’s enchantment!

 

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Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

 

3. Finely chop the parsley; set aside.

 

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

 

5. Form into 1-inch balls.

 

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!