I have seen this concept in countless locations and thought they were perfect for a recent cook out we hosted. I am sure there are many ways you could achieve the same look but this is how I made these mini Cheese Burger Cupcakes...

Bun: white cupcakes cut in half
Patty: brownie cut out with cookie cutter
Lettuce: pipped with star tip, green butter cream frosting on bottom half of bun
Tomato: pipped with round tip, red butter cream frosting on top half of bun
Cheese: yellow royal icing pipped to look like melting cheese

I was inspired by a recipe I found online for Caprese Stacks on Parmesan Crusted Polenta but thought, why not make these entirely on the grill? I mean who wants to heat up the kitchen (or entire house for that matter) for a BBQ side dish? Not this girl, that's for sure.

The original recipe recommends serving them room temperature however, I enjoyed them much more hot, so that is they way I will suggest eating them.


Grilled Caprese Stacks
adapted from Made by Melissa*

For a week night meal, Smokey Bones was one of my parents favorite restaurants. Unfortunately, a year or so ago they closed shop. On the off chance I would be around to enjoy dinner with them I would order their grilled chicken that came with a stuffed mushroom cap, it was to die for.

Since I no longer can order it I have created my own rendition. I just LOVE this meal. It is so simple to throw together and is FULL of flavor.

I love bite size appetizers! The Plzak's had a birthday party this past weekend and I was asked to bring a dish. I created these poppers from what I had on hand in my kitchen (love that).

Photographed are the pesto and mozzarella cheese poppers but I also made then with roasted red peppers and mozzarella cheese and they were equally as good.

Really the types of fillings are endless!


Pesto Poppers
wifeplzak original

1 sheet puff pastry
fresh mozzarella
pesto
toothpicks

Preheat oven to 400F.

Roll out the puff pastry and using a 2 inch round biscuit cutter, cut out circles. In the center of each place a small piece of mozzarella cheese and a teaspoon of pesto.

Pull all sides together and attach with two toothpicks per popper. Place on a cookie sheet and bake 20-25 minutes, or until golden brown. Remove from the oven and discard toothpicks. Serve warm! (can be served room temperature but so much better warm)

With warm weather in Chicago I decided to make my first batch of ice cream for the summer. I had a couple of extra oranges in the house so I decided to adapt David Lebovitz's vanilla ice cream recipe to make an orange flavored ice cream.

I think it turned out great! The flavor was subtle yet refreshing and the addition of an orange sauce brings a burst of sweetness. I just love ice cream season!

*** Check me out on Food Gawker and Taste Spotting!***

I am submitting this recipe to Joelen's Tasty Tool's: Ice Cream Makers!

Orange Ice Cream with Orange Sauce
Adapted from David Lebovitz
makes 1 quart

1 c. milk
pinch of salt
3/4 c. sugar
the peel of one orange, julienned
5 egg yolks
2 c. heavy cream
few drops of orange extract

Heat milk, salt and sugar in a sauce pan. Add the orange peal to the milk mixture.

Meanwhile, combine the yolks in a bowl and gradually add the warm milk mixture. Remember to keep stirring while tempering your eggs so as not to scramble them. Once all the milk is incorporated return the mixture to the saucepan.

Cook over med-low heat, continue stirring until the custard forms a nape consistency or coats the back of a wooden spoon. Then put through a strainer and combine with the heavy cream. Rinse off the orange peels and add them to the mixture to continue to steep.

Chill completely and once cool remove the orange peel, stir in the orange extract and freeze in ice cream maker according to manufacturers instructions.

Orange Sauce
enough for 2 servings

juice of 1 orange
1 tsp sugar
1/4 c. water

Combine orange juice, sugar and water in a sauce pan over medium heat. Reduce until slightly thick and drizzle over ice cream.