Last night I made beer bread, which is super easy and tasty.

With the beer bread, I made grilled cheese with goat cheese, herbed havarti, caramelized onions, avocado and sun dried tomato.

It. Was. Amazing. (Especially paired with Cigar City “Florida Cracker” Ale. Gotta love local beer)

Tonight’s cooking adventure. Updates to come this evening :)

Tonight’s cooking adventure. Updates to come this evening :)



Huffington Post Taste features 25 grilled cheese recipes, culled from restaurants, cooking blogs and cookbooks:

In terms of comfort food, grilled cheese is the comfiest. Not only does it evoke memories of childhood dinners, it also makes for the perfect winter meal when paired with hot soup.

As much as we adore and often crave the American cheese rendition of these beloved sandwiches, trying out different cheeses and add-ons is always a rewarding experience. We piled dill pickles, tomatoes and deli meats on our grilled cheese as kids, but are ready to explore some more new toppings.

Here are 25 of the gooiest, tastiest grilled cheese recipes we could wrangle up.

Check out all the recipes here.

(Photos ©2013 Huffington Post and original sources)

(Source: cheesenotes)


Recipe Time!
Vanilla Cupcakes with Lemon filling and Raspberry frosting
Freshy fresh for the start to your summer :) Makes 12 cupcakes!
(Lemon filling recipe from 52 Kitchen Adventures

What you’ll need: 

  • 1 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 6 tbsp unsalted butter (room temp)
  • 1 egg & 1 egg yolk (room temp)
  • 1 tsp vanilla extract
  • 1/2 cup skim milk

(Lemon Filling!)

Zest from 2 Lemons
1/2 cup Lemon Juice
1 egg + 1 egg yolk
1/4 cup of sugar 


  • 3 cups confectioners sugar
  • 1 stick unsalted butter (room temp)
  • 2 tbsp skim milk
  • 1/2 tsp raspberry extract
  • A smidge of pink gel food coloring 

The How-To

  • Preheat to 350 deg F
  • Whisk the flour, salt and baking powder!
  • Electric-Mix the butter & sugar. Add egg and egg yolk, then the vanilla. Shazam! 
  • Add in the flour mixture/milk/flour/milk/flour (in parts, like that!)
  • Bake these for 16-18 minutes - Pop them out, and let them cool.
  • (For the Lemon Filling)
    Put the egg+egg yolk in a bowl and whisk until its combined. 
    In a double boiler (I did this to be safe, you could probably do this in a standard pot), put the lemon zest, the lemon juice and the sugar together to mix/simmer.
    When it’s -just- simmering, pour a little bit into the egg bowl to get it up to temperature, being careful not to cook the eggs - slow and steady.
    Once you’ve mixed the eggs a bit, pour everything into the pot and slowly bring up to medium heat. Stir until the mixture starts to look like a thicker “gel” - you’ll know it when you see it.
    Once you’re happy with the consistency, pour it into a bowl and stick it in the fridge for somewhere around a half hour. It wil congeal a little at the top, that’s okay.
    If you have a cupcake corer, core your cupcakes! Otherwise, take a spoon and scoop out a little bit of the center of the cake so you have room to put in your filling.
    I used a pastry bag to fill my cupcakes - you could probably use a spoon. Do it up!
    BAKERHI NOTE: I wouldn’t try to add a ton of the filling, if you end up having leftover, it’s very tart, but the sweet frosting really evens this out. :)
    Then, frost your cupcakes and enjoy! 

I’m keeping these babies in the fridge just because of the filling - but since this recipe only makes 12 cakes, you could probably just eat them all ;)
I wanted to do something completely different than I’ve done before. The vanilla cupcakes/frosting are really the only things that stayed close to the same, but I’ve never had so much fruit in my cupcakes before! It’s kind of exciting. 

I hope you like these as much as I do! Happy beginning to a crazy hot summer in the states. :)
<3 Bakerhi