Roasty Tomato Toasty

Hey folks!  Yes, it has been a few weeks (cough, months...cough), but I am finally back with a tasty post on toast – the go-to meal when everything else seems so complicated, takes forever, needs a bazillion ingredients, and, well, you get the point.  Simple.  Tasty.  Toast.

So how does one make a roasty tomato toasty?  Read on...


  • roma tomatos (1 tomato per slice of toast...cut them into quarters)
  • olive oil
  • salt & pepper
  • goat cheese for schmearing
  • fresh basil or any fresh herb...chives are great here, too.
  • bread

Preheat oven to 400 degrees.  Line a cookie sheet (or a cake pan) with foil for easy cleanup.  Cut tomatoes into quarters length-wise (sounds fancy, right?).  Place tomatoes on cookie sheet and drizzle with olive oil.  Add salt and pepper to taste – don't skimp!

Place in oven for 25 minutes or so.  Meanwhile, take the goat cheese out of the fridge to soften up.  This makes schmearing a lot easier.

Remove tomatoes from oven to let cool a minute.  Pop your toast in the toaster.  Once toast is done, schmear with cheese, add tomatoes, and top with fresh herbs of your choice.

Now that I have insulted your culinary abilities, let me remind you that no one is "above" eating toast.
Even Jesus likes toast.  BOOM.


Oh, yes I did!  My fave flavor combo, chocolate & orange, plus some extra dark chocolate chips, made these muffins the most irresistible breakfast/dessert ever! 

Here is the recipe, adapted from the bite sized baker:

½ cup butter, room temperature
2/3 cup Dutch-processed unsweetened dark cocoa powder
1 cup sugar
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons vanilla extract
2 eggs
¾ cup milk
¼ cup freshly squeezed orange juice
Zest of 2 oranges
1/3 cup sour cream (not non-fat) or yogurt (I used yogurt)
2 cups all-purpose flour
1 ½ cups dark chocolate chips
  1. Preheat oven to 350°F. Lightly grease a 12 cup muffin pan.
  2. In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt and vanilla until fluffy. Beat in eggs, then stir in milk, orange juice, orange zest, and sour cream. Mix in flour, then chocolate chips.
  3. Divide batter equally between the muffin cups, they will be full. Sprinkle each muffin with a little coarse sugar if desired.
  4. Bake for 28-30 minutes, or until a toothpick inserted in center comes out without crumbs on it – chocolate is ok. Remove from oven, cool on wire racks 10 minutes, remove from pan to wire racks and cool completely.

*PS, I didn't use muffin cups...A. because I don't have any, and B. I hate peeling the paper off to eat my muffins anyways!

When buying the ingredients for this, splurge on the dark chocolate chips and cocoa friend Nate used to always get the good stuff, and it really makes a difference!  Thanks Nate!

Also, I've seen many recipes that call for a tablespoon or two of orange liqueur, such as triple sec.  I don't keep any in our house, but I am sure you could toss some in for an extra orangey-punch. 

Happy baking!

Recipe Card

As my work projects start to build up, I get the urge to create something just for fun!  Today I made a recipe card template showcasing my trusted pink hand mixer.  This is inspired by a recipe exchange I recently was involved in along with 26 other ladies.  With all my new recipes, I needed a cute place to write them all down!

Feel free to print this recipe card template at home and share some recipes with friends and family–they will truly appreciate it (and so will their tummies!).

(via myself)

Farmers Market Finds

Today I FINALLY got to visit our local farmers market for the first time this season.  My excuse of "this is the only day I get to sleep in" wasn't going to work this time seeing as I have taken a few weeks off for some R&R before moving, SO, at the crack of dawn (ok, like 8:00 a.m.), I jumped on my bike and off I went!  Now...I would consider myself an experienced cyclist, however, my phone rang (it was my fiancé), my charm bracelet proceeded to get stuck in the zipper of my bag, and on the ground I ended up; luckily only my pride was hurt, and I eventually arrived at the market.  The market was larger than I remembered it being, and there was live music to listen to while talking with the vendors. I even scored a couple recipes off of a sweet, old man who had about 10 different kinds of hot peppers– he even gave me a bunch of freebies to take home!

All in all, I fared really well – I ended up with my whole bicycle basket full of zucchini, onions, a variety of grape tomatoes, ginormous banana peppers,  fingerling potatoes, and a 1/2 dozen of lemon-doodle cookies for around $8.  Ahhh, the reward for waking up early is a sweet one.

With the tomatoes, I made a couple of toasty sandwiches that tasted as good as they looked!

  • 8-10 grape tomatoes in a variety of colors
  • quality mozzarella cheese (it's worth the extra buck or two)
  • quarter to half inch sliced hearty baguette (whole wheat)
  • olive oil
  • a handful of basil
  • balsamic vinegar
  • salt and pepper to taste
Turn on your panini press to medium-high heat and let warm for a few minutes.  Place baguette slices on for a minute or two, just to begin toasting.  Remove bread, brush a little olive oil on one side and place oiled side back down on panini press for another minute or two.  Meanwhile, slice mozzarella and put on top of bread slices to begin melting for 2 minutes (also, I like to add my pepper and salt now so it will stick to the cheese).  Slice tomatoes in half and tear basil leaves by hand.  Place tomatoes and basil on top of mozzarella and toast for 2 more minutes.  Remove when mozzarella is completely melted and tomatoes are heated thoroughly.  Drizzle with balsamic and enjoy!