This post is brought to you by Bota Box Wine.
The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali‘s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here).
The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative. After all those celebrations, I’m simultaneously eager to strap on my dancing shoes again and looking forward to more lazy nights in with Cookie. Post-cookbook Kate is ready to take on the world!
Believe it or not, for years after I started sharing recipes on this blog, I was still nervous about cooking for people in real life. I used to get nervous butterflies before anyone took a first bite. Maybe you know the feeling. Now that the book is finally finished, I’m so desperate to make up for lost time that I’m practically bribing friends to come over so I can cook for them. I have a whole cookbook’s worth of obsessively-tested, new favorites to make for them.
For this edition of girls’ night, though, I made a new recipe. It’s a combination of two recipes from ages ago—this baked Mediterranean feta dip and this tomato basil salad, which is hardly a recipe but look how cute Cookie is.
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One fancy blender, coming up! As a thank you for your incredible support of my new cookbook, I’ve teamed up with Vitamix to give away a mega-powerful blender. One of you lucky ducks will win a new A3500 Ascent Series blenders in white, which is on sale right now at Williams-Sonoma. Vitamix sent me one as well (#spoiledblogger) and I’ve been loving it.
The new Ascent series is smart—it detects which container you’re using and adjusts accordingly. What do you mean which container? Their new 20-ounce blending cups are the answer to my blending prayers. Now I can make single-serving smoothies, drink them right from the container and wash it all in the dishwasher when I’m done. Amen! (If you already have a Vitamix blender, you can use their new adapter to make it work with the blending cups. I’ve tried this set-up and it works marvelously.)
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Fun book updates:
Vitamix Giveaway & Minty Iced Matcha Latte
- Author: Cookie and Kate
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Drink
- Cuisine: Japanese
Learn how to make creamy iced matcha lattes! This recipe is naturally sweetened and dairy free. I add mint to make them extra refreshing, but you can skip it if you’d prefer a more traditional matcha latte. Recipe yields 5 cups, or 4 servings of 1 ¼ cups each.
- 1 cup raw cashews, soaked for at least 4 hours if you do not have a high-powered blender (see step 1)
- 2 to 4 tablespoons honey or maple syrup
- Handful of fresh mint leaves (plus a few more sprigs for garnish) or ½ teaspoon peppermint extract
- 2 tablespoons matcha green tea
- 1 tablespoon vanilla extract
- Dash of salt
- 4 cups water, divided
- For ease in blending, soak the cashews in water at least 4 hours, or overnight in the refrigerator. If you have a high-powered blender such as a Vitamix or Blendtec, you can skip this step. (I am lazy and let my Vitamix do the work, but I should mention that soaked cashews may be easier to digest.)
- If you soaked your cashews, drain them and rinse until the water runs clear. Place the cashews in your blender bowl. Add 2 tablespoons honey or maple syrup, followed by the mint, matcha, vanilla, and a dash of salt.
- Add 2 cups of water (you’ll add the rest later), and securely fasten the lid. Start blending on the lowest setting and increase the speed until the cashews are totally pulverized. This could take 2 minutes in a high-powered blender or longer in a regular blender.
- Pour in the remaining 2 cups water. Secure the lid and blend again. Taste, and blend in an additional tablespoon or 2 of sweetener if it doesn’t taste amazing yet. If your blender can’t blend the cashews into creamy oblivion no matter how long you blend, strain the milk through a fine mesh strainer.
- Fill a drinking glass with ice and pour the mixture over it. Garnish with a sprig of mint, if you have one.
- Store leftover matcha latte in a covered container (a mason jar is perfect) in the refrigerator for up to 4 days. It settles over time, so you’ll need to shake the jar or thoroughly whisk the contents again before serving.
Change it up: For warm tea, warm the tea using your blender’s soup function, or in a saucepan on the stove over medium-high heat, stirring frequently, just until the mixture comes to a simmer.
Make it vegan: Use maple syrup instead of honey.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram
with the hashtag #cookieandkate
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When I was working on the cookbook, I wasn’t sure I’d make it to the official release in May, 2017. It always seemed like a million years away, but it has finally come and gone. Thank you tremendously for your support throughout the process. It’s so exciting to see the book in your kitchens and to read the lovely reviews on Amazon. Thank you!
I’m carrying on with the monthly links roundup since you seemed to enjoy the last list. Here’s what I’ve been enjoying lately:
Love Real Food updates:
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