Spinach & Artichoke Grilled Cheese Sandwich

My idea of hell is moving. I hate packing up my worldly possessions as you never know if you'll need that scarf or that book after you've packed it. I don't use something for a year but the second I pack it up and seal that box I need it desperately. Just the thought of having to move makes me grimace and run for the red wine and comfort food. When I found out we'd need to move in May I wanted to bury myself in my pillow and only come out to drown my sorrows. But we found a new place much more easily than we had the last time and so far it didn't seem that bad. I won't relax until the day we unpack. So for now, I have to ease my worries with some comforting food.

Cheese is always a main component in my favorite comfort foods. Mac & cheese and grilled cheese sandwiches are my ultimate 'instantly feel better' foods. I know they're a bit naughty, but I guess that's part of the appeal. I was quite distressed when I read that April is 'Grilled Cheese Month'. Where had I been? I had almost missed a whole month celebrating a food so dear to my heart! Luckily I had some leftover Spinach & Artichoke Dip to help me in my grilled cheese redemption quest. The dip becomes encased in a blanket of melted cheese and creates a pocket of creaminess in the middle that is oh so comforting and a great contrast against the crisp crunch of the sourdough.

Spinach & Artichoke Grilled Cheese Sandwich
Makes 1 sandwich

2 slices sourdough bread
1/4- 1/2 cup leftover Spinach & Artichoke Dip, warmed*
2 slices of Gouda, Jack or other melty delicious cheese
Butter, about 1 tbsp

*You don't want the dip to be straight out of the fridge. If you warm it slightly in the microwave or oven it will help the cheese in melting and make sure you have a hot, ooey gooey grilled cheese. 

Butter the outer face of each slice of sourdough bread and be sure to get all the corners! Place buttered side down on cutting board or plate. Lay a slice of cheese on each slice of bread, tearing it to make sure each half of bread is covered and there is not much cheese 'over hang'. Cover one half of the sandwich with the leftover Spinach & Artichoke Dip, making sure it is spread evenly over the cheese. Complete your masterpiece by securing the other half of the bread  and cheese on top of the half with the dip mixture. 

Heat a skillet on medium-high heat. When skillet is hot place  whole sandwich into skillet and cook until the first side is golden brown. Flip carefully using a spatula and cook until second side is golden and crisp. If the cheese doesn't seem melty enough, flip again and keep flipping every 15 seconds or so until center is hot and cheese is melty.

Baked Spinach & Artichoke Dip

I think 'Dip' should be it's own food group. I would happily sit down to a nice meal of freshly fried tortilla chips and spicy guacamole. Or salty Ruffles and sour cream & onion dip. Or hummus and pita bread. Or cheesy black bean dip. 7-layer dip. Tapenade. Any type of salsa. Well you get the picture, I really enjoy a good dip. I would be very content with just that for dinner (along with appropriate vessel of course!). There's just something about a good dip that is so comforting and reminds me of parties, friends and family. They're also so versatile, as you can add or change the ingredients to make a new creation, each more delicious than the last. It's the perfect thing to bring to a gathering or party and I challenge you to find someone who doesn't like dip! 

Spinach dip was my gateway to trying spinach. I was quite picky as a kid and din't really start trying new vegetables until I became a vegetarian in college (I lasted about 3 years!). There's this market called Bristol Farms in California that made the best spinach dip. I remember trying it at a friends house and that was it. The moment I started to truly appreciate the genius of dip. I would go there just to buy a tub of it and a fresh baguette. Hello lunch! One of the first things I cooked (that's generous!) was a Spinach & Artichoke Dip, and this one is quite similar to the one I made years ago. It's creamy and gooey, with soft chunks of artichoke heart and a slight kick from the red pepper flakes.

Feel free to experiment with different "creamy" ingredients and different kinds of cheese. Sour cream, goats cheese, flavored mayo or even your favorite salad dressing are all other options. Vegan? Use vegan friendly versions and leave the cheese. Want more color? Throw in a chopped red pepper with the onions and garlic. The possibilities are endless my friends. 

What are your "secret ingredients" for a fantastic Baked Spinach & Artichoke Dip? Let me know in the comments!

Baked Spinach & Artichoke Dip
Makes 3-4 Cups


1 (10-ounce) package frozen chopped spinach, thawed and drained or 2 pounds fresh spinach, cleaned, chopped and wilted
2 (13 3/4-ounce) cans artichoke hearts, rinsed and chopped

1 medium onion, diced
2 garlic cloves, finely minced
1 tbsp butter
1/2 cup mayonnaise
4 oz cream cheese
1/2 cup freshly grated Parmesan
1 cup grated jack or mozzarella cheese, divided
Pinch red pepper flakes
Salt and pepper to taste
Slices of baguette or your favorite bread, crackers or chips

Preheat the oven to 350ºF. Grease a 9 inch pie plate (or similar).

In a small skillet, cook onions and garlic in butter until tender; set aside. In a large bowl, mix mayonnaise, cream cheese, Parmesan, half of the grated cheese and the seasonings until evenly distributed. Next, add the onion mixture, the spinach and the artichokes to the cheese mixture and thoroughly combine. Transfer to the prepared pie plate and sprinkle the rest of the grated cheese over the top. Bake in the oven for 25-35 minutes until bubbly at the edges and the cheese starts to brown. Serve with whatever you fancy! I chose fresh sourdough and rye bread and it was great to have two types of bread to choose from.

Croque Madame Muffins

As you probably know, I'm a brunch addict. It's all I seem to want lately. I haven't really wanted to spend time making an elaborate dinner or a pretty dessert. I just want muffins, eggs, potatoes and pancakes. After spending our honeymoon in France, I've been slightly obsessed with all things French. I remember the late mornings, walking down the streets of Nice and all the little outdoor cafes were packed full of people having their  coffee and croissants.  I loved stopping into these places for an  Iced Tea (it was WAY too hot for coffee. The french are brave!) and a freshly grilled Croque Monsieur. Such a perfect way to begin a day in the south of France. 

When we got back, I decided to give Rachel Khoo's show, The Little Paris Kitchen, a chance. I wasn't sure if I wanted to listen to an English girl tell me about French food, but I was pleasantly surprised. She does French food simply with a bit of a twist, and doesn't talk about it as if she knows it all. She makes intimidating French dishes seem possible, even in a tiny little kitchen and without all the latest gadgets. I was so smitten that my husband went out and bought me her cookbook, to add to my already heaving bookshelves. In it I found a recipe that just seemed to call to me from the pretty pages. Croque Madame Muffins. All the goodness of a Croque Madame (a grilled ham and cheese, topped with an egg to us Americans) in a cute, compact little muffin-like package. Delicious doesn't even begin to describe what happens when you add a little Dijon mustard to a bechamel sauce. Mmmmmm...

But anyways, give this recipe a try, transport yourself to France even just for a few minutes and wow your family and friends with a batch of these babies for your next brunch. I served them with a ripe avocado and cherry tomato salad to offset the richness of the egg yolk and bechamel. Remember to watch them carefully if you like a runny yolk! Bon appetit!

Croque Madame Muffins adapted from The Little Paris Kitchen
Makes 6 cups

For the cheese sauce:
1 tablespoon butter
1 tablespoon plain flour
7 oz milk
1/2 teaspoon Dijon mustard
1/2 teaspoon nutmeg
1/4 cup or 30g Gruyere cheese (you can also use Comte, Emmenthal, Cheddar or Parmesan)
salt and pepper to taste


6 white bread slices, crusts cut off and flattened thinly
3 tablespoons melted butter
6 slices ham, cut into strips
6 small eggs

To prepare the sauce: 

Melt butter in a small saucepan. Add flour while whisking and beat to form a smooth paste. Take the roux off the heat to cool for 2 minutes. Slowly whisk in the milk until there are no lumps. Place the pan back on medium heat, add the mustard and nutmeg and simmer gently for 10 minutes, whisking to prevent burning and clumping. As it thickens, remove the sauce from the heat. Add the cheese and stir until it melts. If the sauce is too thick, whisk in    some more milk. Sieve if there are lumps.

For the muffins:
Preheat oven to 350ºF/180ºC. Brush each flattened bread with melted butter, making sure to get those corners! Press in a 6 hole muffin tin. Divide ham between muffins followed by the egg. If egg is too much, pour away a little of the egg white. Put 2 tablespoons of sauce on top. Sprinkle with cheese and pepper. 

Bake for 12-18 minutes depending on how runny you like your eggs. Serve immediately.

Coconut Blondies with Caramelized White Chocolate

Living with a puppy is hard. They're attention seeking, trouble making balls of fluff that look so sweet and innocent yet have teeth as pointy and sharp as needles. My fingers are throbbing as I type. They chew... everything, including freshly painted toes. But I wouldn't have it any other way. Stanley is now 11 weeks old and he's just as stubborn and sweet as ever. Not sure what we got ourselves into, but whatever it is it's a place with lots of stress, tears and happiness. Looking at these pictures, he's changed so much in the three short weeks we've had him. Now if only this little guy would let me into the kitchen more often... 

White chocolate is a tricky thing. Lots of people don't really like it, it's hard to bake/cook with, and it can be hard to eat lots of it if it's too sweet (major dilemma in my kitchen). I was really intrigued to see people talking about caramelizing white chocolate, transforming it from the stuff that makes people turn their noses up to this glorious, golden brown nectar of the gods. It sounds like an exaggeration, some may think it is, but it's hard to describe how special it truly is. The only way to describe what it tastes like is a velvety, toffeeish substance with a hint of cocoa that melts in your mouth. Then, when you get a speck of sea salt among all the caramel yumminess it just takes it to a whole other level! 

Spread this toasty chocolate liquid over the top of a blondie batter chock full of coconut and you have one heck of a delicious and impressive dessert. It creates this toffee flavoured crust on top of the dense coconut blondie. And please don't be scared, it's not as tricky as you may think. But just be patient with the chocolate, I had about three meltdowns thinking it wasn't going to turn out right and somehow, it did. Persevere people, it's so worth it! 

Coconut Blondies with Caramelized White Chocolate
Makes 24-32 squares

For the Caramelized white chocolate from David Lebovitz
Makes about 1 cup

12 ounces (340g) white chocolate with at least 30% cocoa butter (this is important for the melting process)
pinch of flaky sea salt


Preheat the oven to 250F (120 C)

If the white chocolate is in a block, chop it into coarse pieces.

Distribute the white chocolate on a rimmed baking sheet and heat for ten minutes.

Remove it from the oven and spread it with a clean, dry spatula.

Continue to cook for and additional 30-60 minutes, stirring at 10 minute intervals. At some points it may look lumpy and chalky (and even unpleasant), but keep stirring and it will smooth out and caramelize. *If it's really dry, you can add a tablespoon or two vegetable oil or cocoa butter, not regular butter, to the chocolate to help thin it out.

Cook until the white chocolate is deep-golden brown, and caramelized. Stir in a good pinch of sea salt.

If it’s lumpy, scrape it into a bowl and smooth it out with an immersion blender, or in a food processor.

Set aside until blondie batter is ready.

*Or store in a jar, at room temperature, until ready to use. It should keep for several months, if stored in a cool, dry place.

For the Blondies:


2 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups packed light brown sugar
2/3 cups (5 T.) butter, softened
1 tsp vanilla extract
2 large eggs
1 1/2 cups sweetened shredded coconut
*You could add up to a cup of nuts if you like. I would go for macadamia if I was to add them.


Preheat oven to 350° F. Grease 9x13 inch baking pan.

In medium bowl, combine flour, baking powder and salt. Set aside.

In large bowl, beat brown sugar, butter and vanilla extract until creamy.  Beat in egg.  Gradually beat in flour mixture until combined and no flour streaks remain.

Stir in coconut, nuts (if using) and half the caramelized white chocolate.  Press into prepared baking pan. Pour remaining white chocolate over the batter and swirl into batter with a knife.

Cover with foil so white chocolate doesn't scorch and bake for 20 minutes. Remove foil and bake for another 5-10 minutes or until golden brown at the edges.  Cool completely in pan on wire rack, then cut into bars.

Cinnamon Toast for Two

Some days I want an extravagant breakfast. Something comforting to leisurely taste and sample different flavors and textures while chatting with friends and family. But then there are days where I want the luxury of a delicious and decadent breakfast, without all the fuss. Sound good? That's what I thought.

Well here's how to do it. Start by making a scrumptious cinnamon butter. Make sure you add a pinch of salt at the end, it really enhances the cinnamon! You know how I love salty/sweet! Just try not to lick the spatula, I dare you... 

 Then you need to spread the butter lovingly all over every nook and cranny of  the tender slices of bread. I don't want to see any spot left unloved here! This is the key to making crisp crusts. 

Finally, pop those babies in the hot oven for 10 minutes! Heat under the broiler for a further few minutes, until bubbling and golden brown. It's as easy as that! One amazing breakfast that's simple, comforting and SO tasty, you'll think you don't deserve it. But honey, you do. Enjoy with some Maple Roasted Bacon or after the Bacon, Egg & Potato Casserole for even more yumminess!

Cinnamon Toast for Two adapted from The Pioneer Woman

Makes 4 slices*


4 slices Bread (I used whole wheat)
1/2 stick butter, softened
1/4 cup sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
Pinch of salt


Preheat oven to 350ºF.

Mash softened butter with a fork. Dump in the sugar, cinnamon, vanilla and salt. Stir to completely combine. Try to stop yourself from licking the fork. Just me? Okay.

Spread evenly on the slices of bread, completely covering the surface all the way to the edges. Don't neglect the corners!

Place toast on a cookie sheet or tin with a roasting rack. Place cookie sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch carefully, as they go from golden to black in a matter of seconds!

Remove from oven and cut slices into halves diagonally. Enjoy greedily with someone who is so lucky to to know you.

*This recipe is easily doubled etc.

Bacon, Cheddar & Scallion Muffins

I told you a few weeks ago that I had been keeping a secret. Next week, we're adding a new member to our little family! He's an 8-week old Shiba Inu pup and I cannot wait to finally meet him! Here's a little sneak peek of our little man:

I'm a bit nervous about having to solely care for another living, breathing thing. I have been known to kill plants quite quickly. I think my husband is hoping it will be good practice for a potential tiny human in the future. (Yikes!). 

But through all the planning of what toys to buy, which collar he needs and where is the closest dog-friendly pub (VERY important!), I still need my baking time to just relax. With all this dog talk, all I could think about was bacon. I know it's weird but just go with it okay?

Every once in a while I have to put my sweet tooth on hold (This means: I feel guilty). It's not very often but I do enjoy the occasional break from all things sugary and rich (No I don't but I feel guilty). What better way to break the sugar rush than with a savory bake? (Did someone say bacon?) These muffins are phenomenal. I don't say that lightly. Packed full of bacon and scallions and rippled with creamy cheddar cheese, they're a perfect companion to any breakfast or lunch. Or even better, a great midnight snack. You will definitely find me sneaking one of these late night to satisfy that naughty salt craving. Don't forget the butter! 

Bacon, Cheddar & Scallion Muffins 

Makes 12

8 rashers of streaky bacon

60g or 1/4 cup butter

2 tablespoon fresh scallions, finely cut

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cracked pepper

3 teaspoons sugar

2 eggs

1 cup milk

1 cup cheddar cheese, grated

Preheat oven to 350°F, grease or line your muffin tin with papers.

Fry the bacon until it is well cooked and slightly crispy, set aside to cool. Meanwhile, melt the butter and set aside to cool slightly.

Put the dry ingredients in a large bowl and fluff up slightly with a fork. Make a well in the centre of the bowl.

Place egg and milk in a small bowl and whisk. Pour the egg and milk mix and the butter into the well in your dry mix and combine using a wooden spoon.

Add the cheese, scallions and bacon and mix with a spoon so that it is distributed evenly.

Place even scoops of mixture in your muffin tins (you can top with a little extra grated cheese if you like extra cheesiness!) and bake for 10-15 minutes, or until the tops are golden and a skewer can be removed cleanly.

Remove from the oven and cool on a wire rack. I really enjoy these muffins still slightly warm from the oven with a slathering of salty butter! Yum! Happy brunching!