Last week Kim Hildebrand and I hosted a cooking class + mini photo session and it was EPIC! We cooked, we laughed, we ate. It was such a fun class. Not only was it a fun class, but the girls really pitched in and did 90% of the work themselves.

I set up the table the same way I do it for every cooking class with a giant table down the middle of the bay of the fire station. After we’d all cooked together, we went to the bay for our ‘family brunch’ and all ate together. The girls had the best time sitting together, chatting, and then diving into cupcakes from Trophy Cupcakes.

The menu for the class was simple. Pearl and I met the girls at the door with a Vanilla Float made with DRY Sparkling Vanilla and the moms with a glass of champagne. Have you tried a float with DRY Sparkling?? It’s just a scoop of vanilla ice cream topped with DRY Sparkling Vanilla. It’s so ridiculously good. The Vanilla soda isn’t as sweet as most sodas so it compliments the ice cream perfectly - it still forms the little crust that’s on the top of the ice cream when you make a soda float. Let’s be honest, that’s really the best part.

The girls then made us all Ham & Cheese Puffs - basically on their own! I gave instructions and each girl took on a different job from slicing ingredients to rolling puff pastry to brushing the egg wash on everything. It was adorable how excited each girl got about the tasks - and even more adorable how they all wanted to help in the kitchen! It was proof that if we give our kids age appropriate jobs, they can totally cook dinner for us. If I can get your kids to help AND/OR cook for you once a week then my job is done and I will retire.

I don’t always believe in making dessert. But this was a special occasion and we needed something fabulous to finish off our brunch. My friends at Trophy made us Strawberry Cupcakes - a classic that’s always a hit. It’s the most delicious cupcake I have possibly had in a long time. It has strawberry frosting on top & a strawberry jam filling - I did not mean to eat the whole thing, but there you go. It disappeared.

Are you interested in coming to a Mommy & Me class? If so, leave a comment below - it would be a blast to do this again soon! If you want to come to a kid-free cooking class, sign up for notifications on Eventbrite and we’ll find out as soon as it’s posted!

all photos by Kim Hildebrand Photography

Mother’s Day at our house is almost always the same; we go to the Pike Place Market, buy flowers, doughnuts, and walk the market. Then we’ll pop into one of my favorite restaurants where Mr. Hedin has never made a reservation and still every year we manage to get into the brunch service and have a marvelous time.

Often we’ll pick up something for dinner while we’re there before we head home. We’ve been known to host a dinner in the evening for friends and family. This year we’ll still not be living in our real house so I’m not sure what will happen this year.

If your plans are also up in the air, try hosting a fabulously simple brunch that your kids could even make for you! Have them watch the video below and they can make it for you! Don’t forget to tag #weeknightsociety on Instagram if you make something so I can see how fabulously it turns out!

HAM & CHEESE PUFFS

serves 4

STEP 1

Preheat oven to 350. Roll out puff pastry and cut each sheet into 4 pieces 

STEP 2

Divide ham and cheese on top of the pastry.  

STEP 3

Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture. 

STEP 4

Bring up the pastry corners and pinch them together.  Pinch down the sides where the egg wash is painted on.  

STEP 5

Brush the tops of the pastry with beaten egg yolk.  Bake 10 mins until cheese is bubbly

STEP 6

In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley.  Shake vigorously.  

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk

4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

When you’re creating a super simple brunch like this, then don’t bother cooking a dessert yourself - especially when Trophy Cupcakes can do such a marvelous job. The new featured flavor for Mother’s Day is Lemon Raspberry Rose - is anything more heavenly than rose scented buttercream??? No. No, there isn’t.

And for a simple cocktail, combine chilled champagne + chambord in a cocktail glass and pop in a raspberry.

Whether you’re a mother, a step-mother, a god-mother, or a child of a mother - I hope you have a wonderful day.

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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!

SIMPLE STRAWBERRY CAKE

serves 4-6

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

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.  

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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.

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

Last week at my cooking class we were using leeks for my spring minestrone soup and I was asked why choose a leek? I love leeks so why wouldn’t I choose one? In the spring leeks are amazing and fresh and so delicious. And they are great because leeks aren’t as pungent as an onion but they add a delicious creaminess to dishes.

I went to look up a chart on what onions were best where to send to the team and that’s when I discovered no chart exists! So here it is. The Ultimate Guide to Onions.

I really adore onions. I like them caramelized, I like them plain, I like them in the summer, I like them in the rain. There are a zillion ways you can eat onions but here are a few of my favorites:

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.

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.

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

I am so freaking excited to host these next classes because not only are we cooking really good food, but I have partnered with some amazing people to bring you the best parties ever! These are totally over the top. Sign up quick because they have limited space!

MARCH 28

Join me and A|R Workshop at the Fire Station for a totally Hygge evening. I’ll show you how to make a cozy spring soup using loads of vegetables from the farmer’s market and my friends at A|R Workshop will help you make a chunky knit blanket. The blanket is so darling and cozy!

CLICK HERE TO SIGN UP

MAY 4

Just in time for Mother’s Day, my girlfriend and phenomenal photographer Kim Hildebrand and I are hosting a Mama and Me morning. I will show you how to cook a simple brunch that you and the kids are both going to love and in between, Kim will take portraits of you and your littles!

CLICK HERE TO SIGN UP

I adore a good holiday that isn’t really a “holiday” - these days when you don’t get a day off of school or anything, but it comes with a great color scheme, pun-ny jokes, and clothing requirements. It’s also the only time of year when I buy Lucky Charms so my kids get really excited about that too.

These are the days I like to celebrate all day. It’s fun to start the morning off with a quirky breakfast - even a bowl of Lucky Charms is a fun way to kick off the day! While you have the box of Lucky Charms out, pop a handful on the top of a mug of hot cocoa - and since it’s a Sunday, why not spike the cocoa with a splash of Frangelico? Get really Irish from the start!

The problem with St. Patrick’s Day food is that corned beef takes FOREVER to cook. FOREVER. It literally has to braise and boil and everything else before it’s done and it takes forever. But corned beef is the epitome of St. Patrick’s Day. That and soda bread - and a good (very) dark beer.

St. Patrick’s Day does fall on a Sunday this year so technically you do have time to go through the entire process of making corned beef. I usually buy mine at Metropolitan Market when I buy it already seasoned. It takes a few hours and the instructions are always on the package. There are lots of other ways to cook corned beef, but I’ve never had any issues when I just follow the instructions on the package.

But if you don’t have time, a Reuben Sandwich is the perfect substitute! You get to have the glory of corned beef, but purchased from the deli and cooked for you.

A reuben sandwich is my favorite meal every single time. If it’s on a menu, I will order it. Every time. The best I have had was at a roadside dive restaurant on our way to Montana last summer. It was the perfect ratio of meat to sauerkraut and super greasy with extra thousand island on the side. Epic.

I like to make these sandwiches on small rounds of bread so I end up with manageable sized sandwiches that don’t fall apart when you lift them up. The biggest issue with a Reuben is when it falls apart when you lift it.

REUBEN SANDWICH

STEP 1

Combine together mayonnaise, ketchup, and lemon juice.  Let rest.

STEP 2

Butter one side of each piece of bread.  Spread the other side with Dijon mustard.  

STEP 3

Layer a slice of cheese on top of four slices of bread (on top of the Dijon).  Add pastrami equally divided amongst sandwiches.

STEP 4

Top pastrami with sauerkraut and another slice of cheese.  

STEP 5

Top cheese with remaining slices of bread and toast the sandwiches over medium heat in a skillet.  

STEP 6

Slice and serve with homemade Thousand Island dipping sauce.

1 lb sliced pastrami 

8 slices rye bread

2 tbs butter

2 tbs Dijon mustard

1 cup Sauerkraut

8 slices Swiss cheese

½ cup mayonnaise

¼ cup ketchup

2 tbs lemon juice

End the night with a fun martini that’s on theme. Any one else hate a really thick beer? I can’t handle more than a sip or two of a heavy beer, but anything that’s green in a cocktail seems nasty too.

Then I discovered that if you muddle basil, it dyes the drink green! Shaken with Hendrick’s Gin - which has an herbal quality to it - it’s a perfect martini! You can serve this with any dinner - including a reuben sandwich.

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Watching the Oscars is so fun. So glamorous. So exciting to see who will win! I haven’t seen many of the movies - unless you count the animated series where I am literally rocking the category! It never seems to matter to me if I do know any of the movies; I love seeing the stars in their gowns, the beautiful jewelry, and all of the glitz.

When Pearl was three I had the Oscars on and she came and sat beside me. She was enamored with the same things I am - the glitz, the glamour, the spectacle. Practically one minute into it, she declared “I’m going to be up there one day.” Who knows if that will ever be true. But isn’t that what we all dreamed of as a little girl? Getting to walk a red carpet in a stunning, custom made gown, loaded with gorgeous jewels and drinking champagne?

It’s no movie star party without popcorn. All of the popcorn. I could literally make this my dinner. And I have - on occasion - made popcorn my dinner! This is the night to take popcorn up a notch with every mix-in you can find.

There’s a simple way to host this party - make a popcorn bar! You can even do this for just your little family - the kids will think it’s a real kick. If you’re making this for the kids, then choose toppings that they will like. But if you’re doing it for a crowd, you can get a little more interesting and daring. Unless your kids are daring? Mine are not. Mine would pick only the candy and nothing salty or savory, but I cannot recommend enough adding bacon bits. And wasabi peas. And toasted pecans. OMG they are so good!

Here’s the ultimate (and incomplete) list of popcorn mix-ins:

• Mini Chocolate Chips

• Toasted Pecans

• Wasabi Peas

• Bacon Bits

• Rasinettes

• Crumbled Butterfingers

• Goldfish Crackers

• M’n’M’s

• Crushed Oreo Cookies

• Mini Marshmallows

• Parmesan Cheese

What movies are you rooting for? I’ve only seen a few so I’m not really in for the movies. I’m in for the popcorn and the gowns. Tell me how you celebrate! Are you a fancy gowns type party person or a sweat pants type person? Can’t wait to hear!

EASIEST POPCORN BARS

These are basically like Rice Krispie Treats but with popcorn which makes them delicious and - in my opinion - better than your basic Rice Krispie Treat. Sprinkled with a little salt over the top they are EPIC. There are no tricks, no secrets, etc. It’s just easy.

4 tablespoons butter

10 ounces marshmallows

1/2 cup un-popped popcorn

STEP 1

In an air popper, pop the popcorn until totally popped. Let cool.

STEP 2

In a pan, melt together butter and marshmallows over medium heat until totally melted.

STEP 3

Combine the popped pop corn and the marshmallow mixture until totally coated. Spread in a greased 9x12 pan and pack in a little bit but don’t push too hard. You don’t want to break the popcorn. Let rest about 1 hour until cooled completely. Cut and serve.

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There are so many options for how to spend Valentine’s Day, but a fun way to celebrate with all of your friends is with a simple cocktail party - after all, Valentine’s Day is on a Thursday this year! Instead of celebrating just as couples, invite everyone over for drinks and small bites and celebrate together. This is especially great if some of your group is ‘coupled up’ and some of your group isn’t. And the planner-ahead-ers can pop over before their dinner reservation!

I have found when you’re hosting a party that the best thing you can do for appetizers is pick three good ones and go ALL IN! So be prepared to make tons of them because no one will dig into a partially empty buffet. I usually make one batch of each of these per every 10 people. But if you are cheese lovers, then maybe add a little more.

BAKED CAMEMBERT

1 wheel of camembert cheese

10 sprigs rosemary

1/2 cup chopped walnuts

2 tablespoons honey

Preheat oven to 450 degrees. Place a bed of rosemary sprigs on a baking sheet and place the unwrapped wheel of cheese on top.

Bake 30-35 minutes until the cheese browns on top. Remove from the oven and let cool 5 minutes.

Move the cheese to a serving dish and discard the cooked rosemary branches. Drizzle the top with honey and sprinkle with walnuts.

Serve with slices of bread or crackers.

I found all of these serving platters at Anko - my new favorite obsession because everything is darling and really well priced. I picked up these pink platters because they’re pink but not PINK. I was friends with a guy who used to call PINK menopause pink because when he was growing up in the south, every woman around 50 years old remodeled her kitchen and added those pink appliances that were so hot for a while. It was the ‘60’s after all. Ever since then I have been super picky about my color pink. I DO NOT WANT menopause pink in my life.

These are not. These are awesome. There are dinner plates and bowls too.

PESTO GORGONZOLA

Undoubtably the simplest appetizer you will ever make. Two ingredients; ten minutes; served hot or cold!

1/2 cup pesto

1/2 cup gorgonzola cheese

1 baguette, sliced

In bowl, mix together the pesto and gorgonzola until evenly mixed. Spread on the top of toasted bread. Toast again for 2-3 minutes in a broiler - or serve cold. Delicious either way.

CANDY COCKTAIL

1 packet grape poprocks

slice of lemon

1 tablespoon chambord

champagne

Rub the edge of a champagne coupe with the slice of lemon and rim with poprocks. Pour in chambord and top with champagne. Serve quickly!

I love combining new things with my collection of vintage barware. These champagne coupes are from the 1950’s and I adore them. I use them all the time because there is literally never a time when gold rimmed champagne coupes aren’t appropriate. If you can find some yourself, I highly encourage you to grab them! I set them on top of a marble board from Anko. I like to have everything grouped together - the marble is a great landing place for glassware ESPECIALLY if you have marble countertops. The slab creates a spot that’s unique but won’t damage your real marble counters in the event anyone spills.

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