egg and chive potstickers

After making a bunch of Adam and Ryan’s potstickers for meal prep, I got on a potsticker kick and wanted to make more! Even though my very puffy pregnant hands made pleating a little bit difficult, I spent two extremely pleasant afternoons sitting at the kitchen table, folding dumplings while ice skating was on (this was back in February during the Four Continents competition). It also made me feel like I was in the dumpling scene in Crazy Rich Asians. For this second round of dumplings, I wanted a super low maintenance filling that would also pack some protein, so I went with a classic- egg and chive! The soft fluffy filling could not be easier and it’s so easy to adjust if you want a little more ginger or heat or whatevs. I also like that since it’s totally cooked before going into the dumplings, it makes for a kid-friendly project where you don’t have to worry raw meat getting everywhere. So, Bernie, when you’re ready, say the word and we’ll get pleating!!!


Egg and Chive Potstickers

Makes 38-40 dumplings

Ingredients

8 large eggs

1 tb soy sauce, plus more for serving

1 tb rice vinegar, plus more for serving

1 tb unsalted butter

1 tb sesame oil

1 tsp fresh ginger, minced or grated

1 c (1 1/2 oz) chives, finely chopped

Black pepper

Sriracha or crushed red pepper

All purpose flour, for dusting

40 store-bought dumpling wrappers

Flavorless oil (if frying)

Clues

In a large bowl, whisk together the eggs, soy sauce, and rice vinegar and set aside. In a large skillet, heat the butter and sesame oil over medium high heat. Add the ginger and cook for about a minute, until fragrant. Add the eggs and cook, stirring gentled with a rubber spatula until just set (don’t over cook, otherwise the filling will be dry). Transfer to a large bowl (I use the same bowl that I whisked the eggs in) and break up the egg into small pieces with your spatula. Stir in the chives, a few good turns of black pepper, and sriracha or crushed red pepper to taste. Taste and adjust as desired.

Line a sheet pan with parchment paper and dust with flour. Fill the dumpling wrappers by moistening the edges with water, adding a heaping teaspoon of filling, and pleating the edges, pinching well to seal. (I do this step seated at my kitchen table since it takes kind of a while. I’d also recommend YouTubing pleating videos, way easier to see it than to describe it!) Place the dumplings on the sheet pan. 

If cooking immediately, you can either steam or fry them. To steam, cut out a round of parchment paper to fit in the bottom of your steamer and cut a bunch of holes in it. Place the dumplings in the steamer leaving a little bit of room between them and set the steamer over a pot of boiling water. Steam for about 10 minutes, or until cooked through. Let cool slightly and serve. I like dipping mine in a half-and-half mixture of soy sauce and vinegar. Maybe a drizzle of sesame oil.

To fry, heat a thin layer of flavorless oil in a large lidded nonstick skillet. Place the potstickers flat-side down in the skillet in a single layer and cook until browned on the bottom, 2 to 4 minutes. Add 1/4 cup of water and immediately cover the pan, since it will be very spitty. Cook for 3 minutes, then remove the lid and continue to cook until all of the water evaporates. Let cool slightly and serve. I like dipping mine in a half-and-half mixture of soy sauce and vinegar. Maybe a drizzle of sesame oil.

To freeze, stick the sheet pan into the freezer and freezer for a few hours until the dumplings are firm. Transfer to a ziploc bag and stick back in the freezer for up to 3 months. Heat them either by steaming or frying (adding an extra few minutes for each method), or using one of the methods here.


Bernie's Nursery!

She’s got a nursery!!! I am soooo excited about Bernie’s nursery reveal today and if I’m interpreting “Oo Goo Ehh!!” correctly, Bernie is too. So is Mr. Hippo, he loves the camera. 

Having an official nursery for Bernie feels way overdue because between my complete lack of interior design skills, the fact that Bernie’s been sleeping in our room, and the Jewish superstition that decorating a nursery before a baby is born could bring bad luck, Bernie’s room had been pretty bare bones. I did a tiny bit of zhooshing when I was 36 weeks pregnant and in major nesting mode, but the room remained a kinda boring half crib corner/half guest room and honestly the most it got used was when my mom came to visit the weekend Bernie was born.

So when Crate and Kids offered to wave their magic wand over the room we threw imaginary confetti in the air because it meant that Bernie would finally have a space of her own to grow with and love. Crate’s Scandinavian-inspired style is so beautiful and, ahem, perfect for our Scandinavian baby. Also, I grew up down the street from Crate’s headquarters outside of Chicago, so this project was a total nostalgia trip for me. 

This room in our house has been many things: Eggboy’s aunts grew up in it, Eggboy slept here when he had weekends at Grandma’s, it was the hair and makeup room for Girl Meets Farm, and it was the room that we slept in for a week when a tree outside of our bedroom was looking a little gnarly and like it could fall. If these walls could talk, I imagine they’d be patient, grandmotherly, and warm. And maybe a little high from the Girl Meets Farm hairspray fumes?! JKJKJK! From the beginning, even at times when it had very little decor at all, this room has had such good, homey energy.

In designing Bernie’s new space, Eggboy and I wanted her to feel that cozy warmth and be surrounded by her animal friends. We also wanted the history of the room to come through and for it to really feel like it was part of a farm house while also feeling fresh. Functionally, since this is the only bedroom in our house other than ours, I wanted there to still be a bed for Grandma visits and for when Bernie grows out of her crib, but for there to also be a space to sit and hang out. 

I love how Crate’s design team ran with this. They wove their vintage-inspired pieces, like their midcentury crib and brass shelving, in with the existing old paneled wall and peppered in our special personal items, like the rainbow from Lily, Alana, and Michelle, the hippo from Great Aunt Judy and Cousins, the needle pointed alphabet wall hanging that we found in the basement, Bernie’s favorite animal mobile, and the little wooden egg family from our shower. And they swapped out our big old ugly guest bed for a twin-sized daybed with a trundle (Bernie’s going to have the best sleepovers!) so it totally feels like we have a big comfy couch in here now. The muted rainbow colors, cozy layered textures, and warm lighting are so soothing. This room truly has an amazing balance of exciting and calm, modern and vintage. And just being in here feels like a hug! 

For now, the room is filled with bunnies galore because Bernie loves bunnies! The crib sheets, the pillows, the changing table cover, the wall decor, and, my personal favorite, the removable wallpaper (!!) all have bunnies. But what’s great about the large furniture pieces is that they’re sturdy, timeless, and safe enough to be able to grow with Bernie. So when she’s older and potentially over bunnies but into, I don’t know, astronomy? martial arts? the trombone? these pieces will be able to be dressed up to reflect those loves.

Ooh and the closet is a whole other wonderland! Bernie officially has the most organized closet in the house. It’s filled with bins upon bins because I find that bins are the easiest way of organizing all of the necessary baby stuff, especially stuff that requires quick access during, like, emergency wardrobe changes and sudden diaper explosions. It’s also packed with imagination-fueled toys that she can play with now (like her soft eggs and bacon set!) and when she gets older (like the prettiest wooden blocks I’ve ever seen). 

Now whenever I’m in this room, I can envision all of the blanket forts and make-believe games in Bernie’s future. It makes me so verklempt! Yes, I am soaking up all of the moments right now while she is tiny enough to cuddle up on my chest, but at the same time it fills me with so much joy to think about watching her grow in this beautiful Bernie space. 

cookie salad ice cream

Here is a complete list of all of the most insane food ideas that Eggboy has ever had, in order of best to worst.

First place (tie): cookie salad ice cream and shakshuka couscous 

Here by default: chicken pot babka

He is officially 2 for 3 on hard wins versus horrible nightmares. Although I do feel like chicken pot pie babka could ultimately work with some heavy tweaking, but that’s not for today. Today is for cookie salad ice cream, which I knew was brilliant from the moment Eggboy blurted it out, completely unprompted. We love cookie salad, we love ice cream, there’s no reason the two shouldn’t combine into one magical cone of quirky Midwestern glee. And it’s not that complicated to make either! Time consuming, yes, but the concept of a tangy buttermilk ice cream with crushed fudge stripe cookies and mandarin oranges is straightforward and exactly what you’d expect the most summery version of the best vegetableless salad to taste like. Sweet, sour, creamy, citrusy, and filled with buttery cookies!!

Developing this recipe did have some bumps in the road because I learned the hard way that dumping a bunch of room temperature cookies and mandarins into freshly churned ice cream will melt it and ruin it. But it has an easy fix, just freeze em! So don’t skip this step, take your time, and get started now so that it will be ready for fourth of July!

I’ve used Our Family mandarins here, perfect for our first family fourth of July :)! 


Cookie Salad Ice Cream

Makes 3 pints

Buttermilk ice cream:

6 large egg yolks

2 c (480g) heavy whipping cream

3/4 c (150g) sugar

1/2 tsp kosher salt

1 tb vanilla extract

1 tsp almond extract

3/4 c (180g) buttermilk

Assembly:

18 fudge stripe cookies (1/2 batch of the recipe for homemade cookies below (preferred!), or store-bought)

1 (15 oz) can Our Family mandarins, drained

sprinkles, optional

Directions

Day 1 (or early in the day if making this all in one day):

Whisk together the egg yolks in a medium heat-safe bowl or measuring cup and set aside. In a large pot, whisk together the heavy cream, sugar, salt, vanilla, and almond extract and heat over medium high heat until steaming, whisking often (don’t let it boil, reduce the heat if it starts to). Reduce the heat to medium and gradually ladle 4-5 ladlefuls of the hot cream into the egg yolks while whisking vigorously and constantly and then gradually pour the egg mixture into the pot while whisking constantly. Continue to whisk until the mixture has thickened and coats the back of a spoon. Transfer to a container and whisk in the buttermilk. Cover and refrigerate for about 4 hours or overnight, until cold. 

Make the cookies if using homemade. Finely chop 15 of the cookies, leaving a few nice larger pieces, and reserve the remaining 3 whole cookies for the topping. Scatter all over a plate or sheet pan and stick in the freezer for about an hour or overnight.

Scatter the mandarin oranges all over a plate or sheet pan and stick in the freezer for about an hour or overnight.

Day 2 (or once the buttermilk custard is cold):

Coarsely chop the mandarins, reserving a few whole pieces for the top, and stick them back in the freezer. 

Churn the ice cream according to manufacturer’s directions. When it’s almost done churning, add about half of the frozen cookies and frozen mandarins (or as many that will fit in your ice cream maker). When finished churning, transfer to a large freezer safe container or 3 pint containers, sprinkling in the remaining cookies and mandarins as you go. Top with reserved cookies, mandarins, and sprinkles, if using, and freeze for 2 more hours before serving. 


Homemade Fudge Stripe Cookies

Makes 36

Ingredients

1 c (130g) all-purpose flour, more for dusting

1/2 c (60g) powdered sugar

1/2 tsp kosher salt 

1 tsp vanilla extract 

1/2 tsp almond extract 

1/2 c (113g) Our Family unsalted butter, cold and cubed 

5 oz (about 3/4 c) chopped semisweet chocolate

Directions

Combine the flour, powdered sugar, and salt in a stand mixer fitted with a paddle attachment. With the mixer running on low, add the vanilla and almond extracts and then gradually add the butter. Mix until the mixture comes together into a dough, slowly increasing the speed once you're confident that doing so won't result in flour flying everywhere. Divide the dough in half, press into discs, wrap in plastic wrap and refrigerate for 30 minutes or overnight. (If you're impatient, fine, skip this step.)

Preheat the oven to 350ºf. Line two baking sheets with parchment paper and set aside.

Roll out the dough on a floured surface to about 1/8”-1/4” thick. Cut out 2” circles with a biscuit cutter and then use a big piping tip to cut out 1/2” holes from the center. Re-roll scraps as needed. Place the cookies on baking sheets 1” apart. Bake until they're just starting to brown around the edges; start checking for doneness at 12 minutes. Let cool on the pans.

Meanwhile, melt the chocolate in a double boiler or in a microwave in 30-second increments, stirring after each. Let it cool slightly and then pour into a piping bag. Snip off the tip and then pipe 4 thick chocolate stripes on each cookie. Let the chocolate harden at room temp or in the fridge. 

These will keep for several days in an airtight container at room temp or in the fridge.


-yeh!

photos by chantell and brett quernemoen

this recipe was created in partnership with our family!

Chocolate Peanut Butter Oatmeal Muffins

One of the number one things that I was told to prep before Bernie’s arrival was oatmeal muffins! Oatmeal to help with lactation and muffins because they’re quick and easy to thaw from frozen and you can eat them with one hand. I do love oatmeal in the morning, and I usually have it with peanut butter or almond butter, cinnamon, berries, a little dark chocolate, and Trader Joe’s crunchy super seed mix for some Omega-3s, so I made a muffin version of this! They’re super good and filling, they’ve got pockets of melty chocolate, and they’re topped with just a few sprinkles that I thought would add a little humor to times that were destined to be insane, filled with Bernie wails, and true muffin emergencies. This is a pretty versatile recipe— you can add different spices, use butter or coconut oil, and change up the nut butters and mix-ins (don’t skimp on the chocolate though!). I would definitely recommend topping them with something, whether it’s sprinkles or turbinado sugar and/or seed mix, the added crunch on top is the loveliest.

Side note: I can’t really eat these muffins without thinking about the Bojack muffin episode when Neal McBeal the Navy Seal calls dibs on muffins at the store and Bojack eats them all. I wonder how Bojack is doing these days. I’m afraid to watch it with Bernie in ear shot and all. 


Chocolate Peanut Butter Oatmeal Muffins

Makes 8 Jumbo Muffins

Ingredients

1 1/2 c (120g) rolled oats

1 c (240g) milk (2%, whole, or almond)

1/2 c (65g) all-purpose flour

1/2 c (65g) whole wheat flour or more all-purpose flour

2 tsp baking powder

1 tsp cinnamon 

1/2 tsp kosher salt

1/2 c (113g) unsalted butter or coconut oil, melted and slightly cooled

1/2 c (128g) creamy unsweetened peanut butter (almond butter works too!)

2 tsp vanilla extract

2 large eggs

1/2 c (150g) maple syrup

3/4 c (90g) dried cherries, blueberries, or raisins

3/4 c (4 oz) chopped dark chocolate

3/4 c (45g) unsweetened coconut flakes

Super seed mix, optional, for topping

Coarse sanding sugar or sprinkles, for topping

Clues

Preheat the oven to 400ºf. Line 8 jumbo muffin tins with liners and set aside.

In a medium bowl, combine the oats and milk and let soak for 20 minutes.

In a separate medium bowl, whisk together the flours, baking powder, cinnamon, and salt.

In a large bowl, whisk together the butter or coconut oil, peanut butter, vanilla, eggs, and maple syrup until smooth. Add the oats and flour mixture and stir to combine and then fold in the dried fruit, chocolate, and coconut. Scoop into muffin tins and sprinkle with seeds, if using, and sanding sugar or sprinkles. Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 22 minutes. Let cool in the pans for a few minutes and then transfer to a wire rack to cool completely or enjoy warm! 

Cooled muffins can be stored in a ziploc bag in the freezer for up to 3 months. Reheat in the microwave for about a minute.


-yeh!