Posts in Recipes
Simple Strawberry Cake | Perfect Weeknight Cake
Ali Hedin | Simple Strawberry Cake

I started creating this cake with nectarines last summer and I became obsessed with it. It’s so ridiculously simple and it’s always so good. I made it with nectarines, peaches, blueberries, figs, Italian plums (I don’t recommend that one), apples, strawberries, and raspberries. It’s such a great recipe to have in your back pocket when you need something that’s impressive and you don’t have to think about it.

Also, makes a good breakfast!

Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake
Ali Hedin | Simple Strawberry Cake

SIMPLE STRAWBERRY CAKE

serves 4-6

STEP 1

Preheat oven to 350 degrees. Grease the bottom of a 9” round pan. Cream together butter and white sugar until light and fluffy.

            ½ cup butter

            1 cup white sugar

 

STEP 2

Whisk in eggs and vanilla until combined.

            2 eggs

            1 teaspoon vanilla

 

STEP 3

In a separate bowl, combine dry ingredients.

            1 1/3 cup all purpose flour

            1 teaspoon baking powder

            ¼ teaspoon salt

 

STEP 4

Alternate adding dry ingredients and sour cream starting and ending with dry ingredients.  Add the flour in two batches with the sour cream added in between.  Gently fold in fruit.  

            ½ cup sour cream

          1 cup strawberries

 

STEP 5

Pour the batter into the prepared pan and sprinkle the turbinado sugar on top.  Bake 35-40 minutes until a toothpick comes out clean. Cool completely before serving.  

½ cup butter, room temperature

1 cup white sugar

2 eggs

1 teaspoon vanilla

1 1/3 cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup sour cream

1 cup chopped strawberries

¼ cup turbinado sugar

Ali Hedin | Simple Strawberry Cake

Pin this for later!

Ali Hedin | Simple Strawberry Cake

Spring Carbonara | Decadent & Delicious in 15 minutes
SpringCarbonaraMainMenu1.jpg

When I decided that a carbonara would be delicious, I forgot just how much I adore carbonara. It’s rich and silky and utterly decadent. The addition of leeks and peas added a spring touch, but also cut down the richness a bit. It was so delish when I made it for this shoot I ended up eating most of it straight out of the pan. OMG - amazing.

You could probably add different vegetables to this depending on the time of year. I certainly didn’t think ahead to swim suit season with the timing of this recipe. Let’s just say, you should stick to salads for lunch if this is on the menu for dinner. But you only live once, so let’s eat well while we’re here.

Ali Hedin | Spring Carbonara
Ali Hedin | Spring Carbonara
Ali Hedin | Spring Carbonara

SPRING CARBONARA

serves 4

STEP 1

Bring a pot of water to a boil.  Cook the spaghetti until al dente.  Drain and reserve at least 1 cup pasta water. Chop leeks and pancetta

STEP 2

Cook together pancetta and leeks until softened.

 

STEP 3

Whisk eggs, egg yolks & parmesan cheese together.  Slowly whisk in ¼ cup pasta water to warm up the eggs but whisk fast enough that the eggs don’t cook.  

 

STEP 4

Toss cooked pasta with pancetta and blend in egg mixture.  Whisk constantly off the heat to coat the pasta entirely.  If the pasta seems dry, add more pasta water.  

 

STEP 5

Toss in peas and parsley and serve with extra parmesan cheese.  

 

2 eggs

3 egg yolks

½ cup parmesan cheese

1 leek, whites sliced

2 oz pancetta

1 cup peas

¼ cup chopped parsley

½ lb spaghetti

Ali Hedin | Spring Carbonara
Greens, Eggs, & Ham | Sheet Pan Easter Dinner in 20 minutes
Ali Hedin | Spring Easter Dinner

Easter is right around the corner! It’s late this year which means we’ve had extra time to plan for Easter. Did you use the extra time? I did not. I totally forgot until just recently. In case you forgot too, I came up with the simplest Easter dinner that has ever been an Easter dinner. Why? You ask? Why is this the easiest Easter dinner in the history of Easter dinners? It cooks on one sheet pan in the oven for about 20 minutes. DONE.

It leaves you plenty of time to egg hunt or go to church or do what ever else you like to do at Easter. Sleep in if you want. You’ll still get an epic Easter dinner on the table - or make it brunch. You do you.

Just don’t forget the cocktail. Scroll to the bottom for this epic cucumber drink you won’t want to miss out on.

Ali Hedin | Spring Easter Dinner

WATCH HOW IT’S MADE!

Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner
Ali Hedin | Greens, Eggs, & Ham
Ali Hedin | Spring Easter Dinner

GREENS, EGGS, & HAM

serves 4

STEP 1

Preheat oven to 400 degrees.

 

Chop vegetables and toss with 2 tbs olive oil.  Spread out vegetables on a cookie sheet.  Slice the ham into one-inch slices and brush one side with 1 tbs peach jam.  Snuggle the ham into the veggies and pop into the oven. Let roast for 15 minutes. 

    

STEP 2

Mix vegetable dressing by combining balsamic, remaining olive oil, mustard and remaining peach jam in a jar.  Shake well and set aside. 

 

STEP 3

Remove sheet pan from the oven and make 4 small wells.  Crack and egg into each well and sprinkle tomatoes on top of everything.  Return the pan to the oven and cook about 5 minutes until the eggs are set.  

 

STEP 4

When everything is cooked, dress the vegetables and serve everything together.  

1 lb ham

1 bunch asparagus

2 cups green beans

1 summer squash, chopped

1/3 cup peach jam

¼ cup olive oil

4 eggs

1 cup cherry tomatoes

2 tbs balsamic vinegar

½ teaspoon Dijon mustard

GreensEggsHamMainMenu.jpg
Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner + Cucumber Spritz

CUCUMBER SPRITZ

serves 4

2 cucumbers, peeled

8 ounces vodka

club soda

1 cucumber for garnish

In a blender, puree the cucumbers until smooth. Press the puree through cheese cloth until all that remains is a smooth liquid.

In a glass filled with ice, mix 2 ounces cucumber water with 2 ounces vodka. Top with club soda and garnish with a cucumber wheel.


Pin these for later!

Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner
Ali Hedin | Spring Easter Dinner

Spring Minestrone Soup | 20 minutes to a fresh spring dinner
Ali Hedin | Spring Minestrone Soup

When I was a kid, we ate minestrone soup at every family gathering because my aunt made it for every birthday party. She made that and spinach dip. The spinach dip that’s made from frozen spinach and vegetable soup mix. I just made it for St. Patrick’s Day and it was as epic as I remembered as a child.

I’ve made the minestrone in my book - the real original minestrone that my aunt used to make. And I made a version with winter vegetables in the app and you can find the recipe here.

This version is for spring. It’s a celebration of everything at the farmer’s market right now. A celebration of everything that arrives in the CSA box this week. It’s perfect for those spring nights that are a little cool but you’re still looking forward to summer.

Ali Hedin | Spring Minestrone Soup
Ali Hedin | Spring Minestrone Soup

The brilliant part of this soup is that it cooks in literally 20 minutes. Once the veggies are softened and a little crispy, it takes a few minutes to bring to a boil, then the tiny little orzo pasta cooks in minutes. Like three. Literally, it cooks so fast.

Ali Hedin | Spring Minestrone Soup

SPRING MINESTRONE SOUP

serves 4

STEP 1

Chop all vegetables into basically bite sized pieces and cook in a stock pot with olive oil until a little brown on the edges.  Season with salt.  

 

STEP 2

Pour in garbanzo beans and stock and bring to a boil.  Season with oregano and basil.  

 

STEP 3

Add asparagus and pasta to the pot and cook 3 minutes until the pasta is done.  Taste and season with salt and pepper as needed.

 

STEP 4

Serve with fresh basil and parmesan cheese.

1 zucchini, about 1 cup chopped

1 fennel bulb, sliced

1 leek, whites sliced thin

1 green bell pepper, diced

1 bunch asparagus

2 cups green beans, chopped

2 tbs olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 can garbanzo beans

4 cups vegetable stock

1 cup orzo

2 tbs fresh basil

¼ cup parmesan cheese

Salt & pepper

Ali Hedin | Spring Minestrone Soup
Family Valentine Game Night + Heartthrob Pasta Recipe
Ali Hedin | Family Valentine's Game Night Dinner

There is not only one good way to spend Valentine’s Day but I think this is the best way - with your family at home. This is the best way for loads of reasons: 1. Going out for Valentine’s Day is expensive. 2. Most restaurants have a prix fix menu, servers that are grumpy, and are overly busy. 3. Your kids will feel super special if you spend this day with them instead of out on a date. 4. You can go out on a date tomorrow night when everything is back to normal and you can get a seat at a restaurant.

For our family game night I made a fun dinner everyone will eat - but also made it a little bit cheeky and really leaned into the ‘valentine’ theme. Kids love it. And, let’s be honest, I love it too.

HeartthrobPastaRecipeDetailPage.jpg
Ali Hedin | Family Valentine's Game Night Dinner

Our family’s new favorite game is this hilarious combination of pictionary and being blindfolded - it’s called Googly Eyes. It is hilarious! You roll to land on what color glasses you’ll wear while you attempt to draw something as simple as popcorn. The glasses make it surprisingly challenging. Unless you are Pearl and I - we are a dream team.

Ali Hedin | Family Valentine's Game Night Dinner
Ali Hedin | Family Valentine's Game Night Dinner

HEARTTHROB PASTA

serves 4

STEP 1

Bring a large pot of water to a boil.  Slice the beets in half and add them to the water as it begins to boil.  When the water has come to a boil, add the pasta.

 

STEP 2

When the pasta is nearly cooked, turn the heat off and let rest for 30 minutes.  

 

Preheat the oven to 375 degrees.

 

STEP 3

Unroll the package of crescent dough and press together all of the seams.  Slice the dough into strips.  Twist the dough and form it into a heart.  

 

Bake 10-12 minutes until golden brown.

 

STEP 4

Heat a skillet with the olive oil.  Cook the peppers, onion, and garlic over medium heat until softened. Remove the beets from the pasta, remove the skin with a paper towel (by rubbing it off), chop them and add them to the skillet.

 

STEP 5

Drain the pasta – reserving at least one cup of pasta water – and toss the pasta with the peppers.  Add the pasta water and toss until a sauce has formed.  Remove from heat and sprinkle parmesan on top.  

          

1 red bell pepper, sliced

1 sweet onion, sliced

2 cloves garlic, chopped

2 tbs olive oil

2 beets

½ lb pasta

½ cup parmesan cheese

1 package crescent dough

Ali Hedin | Family Valentine's Game Night Dinner
HeartthrobPastaMainMenu2.jpg
Ali Hedin | Family Valentine's Game Night Dinner

CUPID SPRITZ

1 ounce pomegranate juice

1 ounce vodka

DRY Sparkling Lavender

In a glass filled with ice, layer vodka and pomegranate juice. Top with DRY Sparkling and serve! For those without booze, just skip the vodka and don’t forget to garnish with a cherry.


THIS IS A SPONSORED POST. ALEXANDRA HEDIN HAS RECEIVED PAYMENT OR PRODUCTS IN EXCHANGE FOR PROMOTING. ALL OPINIONS STATED ARE MY OWN AND I ONLY PROMOTE PRODUCTS AND COMPANIES I LOVE.

Vintage Christmas + the best fondue recipe
Ali Hedin | Vintage Christmas

Can you tell I’m feeling nostalgic for our own house? Soon we’ll have a great new house that will be amazing - especially at Christmas - but until then, I’m posting these darling photos from our old house and how cute we were.

Our original house was a 1940’s with a few “mid century” architectural details. I leaned into the vibe and hosted a little family cocktail party with champagne cocktails and a really delicious fondue. Even without a mid century home, you can still host a fun little cocktail party with mid century vibes.

Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas

RASPBERRY CHAMPAGNE

1 scoop raspberry sorbet (about one ounce)

1 tablespoon chambord

champagne

raspberries

In each glass, pop a scoop of sorbet and a tablespoon of chambord. Top with champagne until full. Drop a raspberry in each glass.

Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas

THE BEST FONDUE

The trick with this fondue is that you need to keep it warm. It will set up if you let it get cold as we’re basically just dealing with warmed cheese.

8 ounces shredded gruyere cheese

8 ounces shredded swiss cheese

2 tablespoons flour

1 cup white wine

1 teaspoon brandy

1 teaspoon lemon juice

2 cloves garlic

Toss shredded cheeses with flour until totally combined.

In a large pot, bring wine, lemon juice, and whole garlic cloves to a low boil. Slowly add the cheese, whisking the entire time. Continue whisking until smooth. Stir in brandy and transfer to a fondue pot. Serve with sliced bread, cooked red potatoes, and honey crisp apple slices.

Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas
Ali Hedin | Vintage Christmas

Modern Pink Christmas Breakfast + Peppermint Marshmallows
Ali Hedin | Modern Pink Christmas

Every year my mom hosts a little brunch/ coffee hour for her friends at Christmas. For years I rolled my eyes every time she tried to get my friends to come to the party too. I mean really? My cool friends - or worst, people I wasn’t 100% sure were friends - to come rub shoulders with some of her weird old birds?

But then last year my friends were there - my actual friends - and they liked some of her weird old birds. We had coffee and cookies and chatted and it was actually fun. So I decided you should all host one too. Brew some coffee. Invite every weird friend you know and celebrate the season together. It’s totally worth it.

Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas

Here’s how to pull it off:

  1. Send your friends an email or write a note at least one week ahead of when you think you’re planning the party.

  2. Aim for a weekday at 10am if most of your friends are at home during the day. A Sunday at noon is usually best if they are at work during the day.

  3. Buy or make at least three kinds of cookies. A small variety in large quantity makes the biggest impact.

  4. Brew a pot of coffee, a big one. And bring out the good china mugs to serve it in.

  5. Prep everything the night before - like platters for the cookies, mugs, napkins - then just set out the cookies in the morning!

Ali Hedin | Modern Pink Christmas
Ali Hedin | Modern Pink Christmas

PEPPERMINT MARSHMALLOWS

Yes, these take a bit of time but it is so worth it. Homemade marshmallows are nothing like store bought. These are so much better. And nothing is better in hot cocoa than a peppermint marshmallow. Unless of course that’s peppermint schnapps. And the marshmallow on top.

4 packets unflavored gelatin

3 cups sugar

1 ½ cups water

1 cup light corn syrup

1 teaspoon peppermint extract

½ cup crushed candy canes or other peppermint candies

Powdered sugar

 

 

Butter the bottom of an 11x17 sheet pan and top with parchment paper.  Butter parchment paper and dust with powdered sugar.  

 

In a stand mixer, combine gelatin and ¾ cup water.  Let stand.

 

In a medium sauce pan with a heavy bottom combine sugar, remaining water, corn syrup, and salt. Slowly bring to a boil over medium heat. Continue to cook until mixture reaches the soft ball stage on a candy thermometer (about 240 degrees).  

 

Turn on stand mixer and pour in sugar mixture in a slow steady stream.  Leave mixer running on high speed for 15 minutes until mixture is light and fluffy.

 

Blend extract into marshmallow mixture and pour marshmallow onto prepared pan and smooth out to the corners. Evenly coat the top with crushed candy canes and dust with powdered sugar.  Let sit uncovered for 12 hours.  

 

Turn out onto a cutting board dusted with powdered sugar.  Butter and dust a knife with powdered sugar.  Cut marshmallows into 2” squares and dip each cut edge into powdered sugar.  Store in an airtight container for up to 2 weeks.  

 

Ali Hedin | Modern Pink Christmas

The Best Thanksgiving Turkey
Hedin Thanksgiving
Hedin Thanksgiving
Ali Hedin | Thanksgiving

POMEGRANATE RUBBED TURKEY

serves 16

STEP 1

Preheat the oven to 500 degrees.

Unwrap and rinse the turkey (be sure to remove the insides). Pat the turkey dry and place in a roasting pan. Rub 1/2 of one of the pomegranates all over the turkey coating the skin entirely. Be sure to squeeze as you go so you really get the juice out.

STEP 2

Slice the second pomegranate into 4 pieces and stuff inside the bird alternating with the sliced onion. Give the pomegranates a gentle squeeze so some of the juice comes out - but not all of it.

STEP 3

Season the top of the bird with salt, pepper, and the crumbled sage. Pop it into the preheated oven.

STEP 4

Check the turkey every 20 minutes and baste when the skin appears dry. When the temperature inside the turkey reads 100 degrees, rub the remaining 1/2 of pomegranate over the turkey and top the skin with the butter.

STEP 5

Reduce the heat to 400 degrees and continue to cook. Use a thermometer to check for doneness. The temperature should read 180 degrees when inserted into the thickest part of the thigh.

STEP 6

Remove from the oven, cover with foil, and let rest on a cutting board for 20 minutes.

NOTE

Gage the time it will take by assuming each pound will cook in 15 minutes. For a 16 pound turkey, that’s 240 minutes or 4 hours.

1 - 20 lb turkey

2 large pomegranates

2 large onions, sliced into quarters

1/4 cup dried sage, crumbled

4 tablespoons butter, cut into 4 pieces

Ali Hedin | Thanksgiving
Pumpkin Recipe Palooza
Ali Hedin | Pumpkin Palooza

Want to know a secret? I think Pumpkin Spice is the worst thing to ever happen to pumpkin. I know that’s highly controversial. But here’s the truth. Pumpkin Spice doesn’t have one thing to do with an actual pumpkin. It’s clove, nutmeg, and cinnamon. THAT’S IT! Poor pumpkin has taken a bad wrap for this awful flavor combo that’s literally everywhere this month.

Real pumpkin, actual pumpkin, the squash that grows in the ground is delicious. It’s sweet, packed with vitamins, and really really good for you. The dreadful people who brought you the pumpkin pie have made it even easier (we’ll give them a pass) to integrate pumpkin into every day by pureeing it for you. Just don’t buy “Pumpkin Pie Filling” - they’ve already added the ‘Pumpkin Spice’ to that and you DO NOT want that on your pasta. Trust.

Pumpkin is such a perfect seasonal choice for dinner. It’s readily available, healthy, and gets you in a fall spirit like crunching through leaves on a sunny day. Only at dinner. Preferably with a cocktail in your hand. Here are my three favorite pumpkin dinners (one is squash, but you can sub in pumpkin, so close enough) PLUS a few bonus recipes at the bottom. The Crinkle Cookies are dreamy so don’t skip those!

All of these recipes are available on the Weeknight Society app so don’t forget to download! When you get the app you also get step-by-step instructions, a grocery shopping list, AND menu planning tools. You seriously can’t live without it.

Ridiculously simple Pumpkin Pasta

Ridiculously simple Pumpkin Pasta

PUMPKIN PASTA

serves 4

STEP 1

Preheat oven to 350 degrees. Bring a pot of water to a boil.

 

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

 

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

 

STEP 3

Cook pasta in boiling water. Reserve one cup of cooking water when straining cooked noodles.

 

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

 

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

Pumpkin Soup that tastes like fall

Pumpkin Soup that tastes like fall

PUMPKIN SOUP

serves 4

STEP 1

Preheat oven to 400 degrees. Toss pumpkin with olive oil and season with salt and pepper.  Roast on a baking sheet 15-20 minutes until fork tender.

 

STEP 2

In a soup pot, melt 2 tbs butter.  Add onion, garlic and sage and cook until onion is tender. Remove sage from the pan.

 

STEP 3

Pour in broth and bring to a boil.  Drop roasted pumpkin into the soup and blend with an immersion blender.

 

STEP 4

In a small bowl whisk together cream and egg yolks.  Slowly pour in ½ cup of the hot soup to the bowl whisking constantly.  Pour cream mixture into the soup pot and whisk in. Cook 10 minutes until thickened.

 

3 ½ lbs sugar pumpkin, cut into cubes

2 tbs olive oil

salt

2 tbs butter

1 medium onion, diced

2 cloves garlic

2 sprigs sage

8 cups vegetable stock

1 cup heavy cream 

2 egg yolks

salt & pepper

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

ROASTED SQUASH PASTA

serves 4

STEP 1

Preheat oven to 450 and bring a pot of water to a boil. Toss squash in oil with thyme and roast in the oven until tender.  (20 mins)

 

STEP 2

Cook pasta and drain reserving ½ cup pasta water.

 

STEP 3

Whisk together ricotta, vinegar, S&P

 

STEP 4

Toss pasta with ricotta and add pasta water 1 tbs at a time until pasta does not seem dry.  You will probably not need the whole ½ cup.  Serve with roasted squash and extra thyme on top.

1 lb pasta

2 cups butternut squash, chopped

2 tbs olive oil

1 cup fresh ricotta

1 tbs cider vinegar

4 sprigs fresh thyme

salt & pepper



More pumpkin for your kitchen!

Salted Caramel Corn
Ali Hedin | Salted Caramel Corn

This recipe was my grandmother's.  She made this every year at Christmas time and it was possibly my favorite part of the dinner at her house.  My grandmother had very specific times of year that she made recipes and she did not stray from her very EXACTING menu plans.  So it could have been that I got so excited about this caramel corn because I only got it once a year, but I'm pretty sure it's actually because it is so amazing.  

I've added a little flaked salt to the top as it cools because I have never had anything that wasn't better with a little salt.  Espcially caramel.  

Ali Hedin | Salted Caramel Corn

SALTED CARAMEL CORN

makes 12 cups

STEP 1

Spread popcorn out on a baking sheet lined with a sol-pat or buttered parchment paper.  

STEP 2

Place sugar, corn syrup, butter, table salt, vanilla and baking soda in a heavy bottomed sauce pan over medium heat.  Bring to a boil, stirring constantly, until sugar dissolves.  Once the sugar has completely dissolved, boil four more minutes without stirring.

STEP 3

Remove from the heat and pour over the popcorn.  Stir quickly to caramelize every kernel,  Sprinkle flake salt over the popcorn.

STEP 4

Place in a safe place at room temperature for at least three hours until dry.  Break into pieces and store in an airtight container for up to one week.

12 cups air popped popcorn

1 1/2 cups tightly packed brown sugar

3/4 cup light corn syrup

3/4 cup butter

1/2 teaspoon table salt

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon flake salt or fleur du sel

Ali Hedin | Salted Caramel Corn