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Puffy Brown Sugar Coconut Cookies

I squealed in front of my four-year old last night as we made these cookies.

I squealed, because these cookies PUFFED! Puffed, I tell you. If you’ve ever made coconut oil cookies (and there are some really great recipes out there), you know that you have to refridgerate the HECK out of them or else they will spread like there’s no tomorrow and you will end up with unbearably thin cookies. I’m not exaggerating-I’ve done it. I have no patience for cookie dough.

Well, really, I just never decide what I’m going to bake until right before dinner time, and then my husband is rolling his eyes at me because he is once again waiting on me to eat.

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toniJuly 25, 2013 - 12:07 am

Ohhhh, I wish I’d read this before going to the grocery store for something chocolate to make! Look scrumptious! I’m sure the Skinny Chocolate cake will be as yummy or more….it is chocolate!

[…] mind was changed a little about cookies in general though, when I tried these, and ever since I’ve been dying to create some variations. Leave it to me to come up with […]

PB2 Frozen Peanut Butter Pie

I seriously cannot keep peanut butter in the house.

I buy it, go to use it, and its gone. Gone! As in, jar-scraped, one spoonful-left gone.

I wouldn’t trade my husband for the world. He is fantastic, fabulous, and phenomenal. But he eats us out of house and home in the peanut butter department.

Yet another truth that supports my PB2 buying habit….he can’t eat it with a spoon. I mean, he could. But he’d have to measure the powder, measure the water, mix….and he’s just not going to do that.

So, when I don’t have peanut butter  to bake with because he has eaten it all without me knowing, I have PB2.

Whew.

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Classic Panzanella

It’s a good thing there’s an actual name for this deliciousness, or else I probably would have never tried it. And then I would have failed to discover one of my all time favorite dishes.

Panzanella=bread salad, and bread salad would be right up there with bread pudding on the list of soggy meals I typically avoid.

Sorry all you bread pudding lovers. I know I’m probably missing out.

But hear me on this. Bread salad-panzanella-if done correctly, is NOT soggy! Not at all. It’s half toasty, chewy bread chunks and half fresh veggies, and somehow this humble combo just works.

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White Sangria

I’m just going to come right out and say I know nothing about wine. Not a thing.

I like it ok, and I have a glass occasionally, but I will neverrrr be able to tell you the difference between the $10 bottle of wine and the $100 bottle of wine.

In fact, if at all possible, we buy the $2.95 wine at Trader Joe’s. BARGAIN!

I’m sure sommeliers out there would forever banish me to faux foodie status foerever if they knew this, but that’s ok. This is one of the times where, for me, ignorance is bliss. I’m sure the $100 bottle of wine is fabulous. But if I am ok with the $3 stuff at TJ’s, then I’ll gladly save the $97 for the other completely neccesary things like cookie butter and cilantro jalapeño hummus.

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[…] 8. White Sangria […]

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[…] past weekend was spent enjoying time with family & friends. We made this peach cake, drank this white sangria & had a lot of […]

Marx RecipesSeptember 22, 2014 - 8:09 am

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Warm Goat Cheese Dip w/ Artichokes and Roasted Tomatoes

Have I worn you out with tomato recipes yet?

I sure hope not, because you must make this! I could eat this for breakfast, lunch, and dinner. And to think I didn’t use to like goat cheese. Agh. If that is you, and you haven’t tried it in awhile, I highly suggest you give it another chance.

I developed this recipe based on two amazing meals I’ve had this summer. One was a warm goat cheese dip topped with an olive tapenade that my mom and I shared at Cotton Gin Village while on our Mother/Daughter weekend in Fredericksburg.  The other was a warm spinach-artichoke dip made with goat cheese that we had at the Norman Rose Tavern in Napa Valley. We were there for a concert, and had absolutely no wine, but ate lots of yummy food. And this place was one of our favorites of the whole California trip.

So yea, goat cheese is really good hot. Really good. Cold, its ok. But warm, its unbelievably delicious. And this dip, for having such seemingly-fancy flavors, is so easy to throw together.

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natalie @ wee eatsJuly 15, 2013 - 2:32 am

this dip looks AMAZING – and you can never have too many tomato recipes! Especially in the summer!

toniJuly 15, 2013 - 1:29 pm

Just had a huge party, and this dip was a hit! I prepared cheese part as well as roasted the tomatoes the night before and refrigerated ~ combined the next evening and baked. Flavors are great together. Now please post homemade Ranch!

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MichelleDecember 6, 2013 - 5:19 pm

Do you think this could be made with Greek yogurt instead of cream cheese? Maybe I could thicken it with a roux or something if the thickness is the big deal with the cream cheese.

breelinne@gmail.comDecember 7, 2013 - 3:25 am

I say go for it! I would think it would be fine. The dip is fairly thick as is, so I don’t think that would be too much of an issue. The cream cheese was added for smoothness, but I’m sure greek yogurt would be comparable. The yogurt might add a bit different flavor than the cream cheese, but I bet it could work really well…I’m all for subbing greek yogurt in recipes…let me know how it turns out!

MichelleDecember 7, 2013 - 4:24 am

I just had an amazing goat cheese and roasted tomato fondue for dinner at a restaurant and this dip reminds me of that meal. Can’t wait to try it!!

breelinne@gmail.comDecember 7, 2013 - 7:15 pm

OH that sounds amazing! The inspiration for this dip was from a meal we had at a restaurant too! (in Fredericksburg, TX) That one had an olive tapenade as well, which I’m not crazy about, so this was my compromise! I hope you like it…it’s one of my faves!

[…] 2. Warm Goat Cheese Dip w/ Artichokes & Roasted Tomatoes […]

carissaJanuary 9, 2014 - 6:08 pm

I made this for an appetizer at Christmas, and it was the biggest hit! I subbed the cream cheese for plain Greek yogurt and it was super delicious. We served it with toasted baguette slices, brushed with olive oil. I will definitely make this again, great recipe!

bree@sugarandgrace.comJanuary 12, 2014 - 8:00 pm

Thanks Carissa! I am so glad everyone liked it!

Dips on Dips | Emily BrungardNovember 19, 2014 - 3:34 pm

[…] (warm goat cheese dip with artichokes and roasted tomatoes) […]

Eliza BJanuary 22, 2015 - 1:09 am

I made this tonight for dinner. Haha! I know it’s an appetizer, but I am pregnant, so I do what sounds good. And when I came across this recipe I knew I had to try it. It is delicious! Thank you, thank you! This will go in my recipe box for sure!

KathyJune 14, 2015 - 5:59 am

Absolutely delicious!! Made it for a dinner party and it was quickly devoured! Thanks for a great recipe that I’ll definitely make again.

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