HGPV is getting a facelift!

 

So, things may look a little wonky around here as we are updating the design and giving the old blog a little facelift. Please bear with us if things aren’t working super well or just look like a hot mess. Peak in on my Pinterest or Instagram for a cuter scene…or Snapchat (cindyishungry) for a less cute, more IRL scene.  Thank you for your support and understanding. Have a wonderful weekend and hopefully we will see you with a fresh face next week!!

Cheers!

Cindy

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Grilled Corn and White Bean Hummus

GUYS. Grilled. Corn. Hummus. It’s summer and in classic basic b. fashion, I’m eating all the grilled corn I can because that’s who I am and I am totally okay with that.

I have to be honest, I was late to the hummus game. Like, I only started liking it–for real–in the last few years. I’d eat it if it was there, using it as a dip for a pita chip or crudite but, I always sort of felt like it was a shrug-worthy food. Then I had a few versions at Lebanese restaurants–silky smooth and so addictive scooped up with warm pita–that my mind was instantly changed. Store bought versions still mostly underwhelmed me (though there is a local version, chunkier and thicker than most, that I really love) and it took me FOREVER to make my own. The thing is, I kind of didn’t intend to make my own. I actually made Casper a chickpea-carrot puree that was basically hummus and found myself eating it out of the blender. DUH! Lightbulb-moment, guys.

But, now I have hummus in my life and this version is currently my fave because of the subtle sweetness and faint smokiness from the grilled corn. I used white beans just because that’s what I was feeling, but it’s excellent with chickpeas, too. This hummus is great with some pita but, I also really love it with cool cucumber slices for some crisp freshness. PS, it makes a great at-home happy hour snack beside a chilled glass of something to sip (#rosealltheway).

 

Grilled Corn and White Bean Hummus
 
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Even though my favorite store-bought version is a little on the chunky side, I like my homemade iteration to be super silky, smooth, and almost pourable consistency. To get this particular texture, I think a high-powered blender and a bit of lukewarm water take this hummus to the next level. It can be made in a food processor with great results, as well. And, of course, blend it with or without the addition of water to you specific tastes.
Author:
Serves: about 3 cups
Ingredients
  • 2 ears of fresh corn
  • 1-2 tablespoons canola or olive oil
  • 1, 15-ounce, can white beans--drained and rinsed
  • 1 clove garlic
  • ¼ cup olive oil
  • juice of 1 lemon
  • 3 tablespoons tahini
  • salt to taste
  • lukewarm water--if needed
  • chives, olive oil, flaky sea salt, and paprika for garnish (optional)
Instructions
  1. Preheat your grill or a grill pan. Remove the husks and silk from the corn, rub each ear lightly with canola or olive oil. Grill the corn, on all sides, until you have a few charred spots all over--this should only take a few minutes per side. Remove and place on a plate to cool a bit. Cut the kernels off the ears of corn and set aside 1 heaping cup for the hummus. Reserve the rest as a garnish.
  2. In a blender or food processor add the drained white beans, garlic clove, olive oil, lemon juice, tahini, and the 1 cup of corn. Pulse until smooth and blended--taste and season with salt to your liking. Add water, a few tablespoons at a time, to thin to desired consistency--I like it to be just pourable. Place the hummus into a bowl and garnish with the reserved corn, snipped chives, some flaky sea salt, a sprinkle of paprika, and olive oil. Serve with pita or vegetables.
Notes
Adapted from Real Simple

Cherry-Almond Buckle

 

How was your 4th of July weekend? Mine was pretttty goooood. We rendezvoused with a boatload of family/friends in Reno, then Tahoe, then Reno again. Casper got to meet all of my cousins, and play with a bunch of our friends babies, and hang with his uncles  and cousins and grandparents and aunt. There was sun, sand, a ton of rain, mountains, lake stuff, desert views, hot dogs, chorizo, a super good chai and breakfast calzone from Coffeebar in Reno, and fireworks on the lake. BOOM! We are home now and I wanna talk about this cake because it has cherries and we like cake around here, right? This is actually a buckle and, from what I understand (thanks Internet), it's a yellow cake with fruit mixed in or on top and the cake batter buckles around the fruit or the cake buckles in the center from the weight of the fruit. Basically, it's a fruitcake of the non-scary holiday-time variety. It's a fruitcake for summer and it's wonderful. This buckle combines my current crush--cherries--with another favorite--almonds--plus a good dose of browned butter because, why not? The flavors are reminiscent of this smoothie--but buttery and less healthful because, cake, obvs. The cake is sturdy yet tender, fragrant from the browned butter and almond extract (a totally winning combo, I think), with lots of juicy-just-sunken cherries, and a nice crisp texture on top from almonds and a sprinkling of sugar. The cake itself reminds me of this Rhubarb Crumb number, sans crumbs with a little easier execution and smaller pan size. It's a casual cake perfect for casual summertime vibes.  
Cherry-Almond Buckle
 
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I made this recipe twice in one week, first cherries with sliced almonds and second with a combination of peaches and blueberries (bloobs!) with chopped almonds. Both buckles were delish, but I definitely preferred the texture of the sliced almonds on top over the chopped. Another note, this cake can be made in a regular mixing bowl with a wooden spoon or rubber spatula–no mixer or beaters necessary!
Author:
Serves: 1, 8x8 inch cake
Ingredients
  • 1 stick (4 ounces) unsalted butter, browned
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • 2 large eggs
  • ½ cup plain greek yogurt
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 cups pitted cherries
  • ½ cup sliced almonds
Instructions
  1. Brown the butter in a saucepan over medium heat, stirring occasionally until the solids in the butter become deep brown and has a nutty fragrance. Remove from the heat and set aside to cool.
  2. Preheat the oven to 350ºF. Spray an 8×8 inch baking pan and line with parchment, leaving an overhang on opposite sides and secure (I use binder clips for this task). Spray the parchment with cooking spray and set aside.
  3. In a large bowl, mix to browned butter and ¾ cup sugar to combine. Beat in the eggs, one at a time, until thoroughly combined. Mix in the yogurt and extracts.
  4. In another bowl, stir together the flour, baking powder, and salt. Fold this into the butter and sugar mixture until just combined and there are no longer any streaks of flour throughout the batter. Spread the batter into the prepared pan and top with the pitted cherries, there will be a lot of cherries to batter, press down in spots as needed. Scatter the almonds over the top and sprinkle the remaining 2 tablespoons of sugar over the top. Bake in the center of the oven for 50-55 minutes or until a toothpick inserted into the center of the cake (make sure to test in a batter spot and not a cherry spot) comes out clean. Remove from the oven and cool at least 15 minutes before removing from the pan and slicing. Leftover cake keeps well wrapped in the refrigerator for a few days. Bring to room temperature before serving.