I am SO excited to be celebrating my second blogiversary today! I wrote my first post on January 27, 2013, and have been writing ever since. I always think about it, but what did I do before blogging? I’ve went through spurts of blogging too much (and not doing anything else) to only posting once in a few week’s span. I think I’ve finally got a balance between real life and blogging life.
Since every small milestone deserves a celebration, I thought I would ask some of my favorite blends (blog friends:) to all bring a dish to share and we’d have an online party! Let me introduce you to three remarkable girls that I can’t imagine my life without.
Sunnie! Sunnie blogs at Modern Girl Nutrition which was the first blog I found that was written by a fellow teenager. She seemed SO cool and I was in awe of how professional her blog seemed. She’s also a horse whisperer and that kind of makes her a goddess. Have you seen some of her smoothie creations? #goals
Sunnie brought Tamari Tempeh with Ginger Vegetables and Jasmine Rice – um, YES.
Josefine! She is Danish and I constantly tell people that I have a close friend from Denmark. 🙂 Josefine’s recipes are insanely creative and don’t even get me started on her photography. Her styling is impeccable along with how delicious her food looks! She’s an amazing dancer and just made it to a national competition for biology. So she’s basically brains AND talents. She blogs at The Smoothie Lover!
Josefine brought a Layered Chocolate Cake with Blueberries and Coconut Whipped Cream. Do you see what I was talking about?!
And Katherine from The Peanut Butter Lover. Oh Katherine, you are such an inspiration to me. You’re so kind and caring to everyone that you meet and I strive to be like you. Every post that you write is filled with such composed thoughts and you have the extraordinary gift of putting those thoughts into words that flow beautifully. You ROCK, girl.
Katherine brought Vegan Peanut Butter Banana Breakfast Cookies which is basically a combination of da BEST foods ever.
I made an appetizer for the partay. Enter: Healthy Avocado, Artichoke, and Kale Dip with Homemade Whole Wheat Garlic Rolls! Longest recipe name EVER, but I can’t leave a single thing out.
I got the idea for surrounding dip with rolls from Seasons and Suppers and the dip idea from Blissful Basil. I did a lil’ combining, recipe adapting (foodie probz) and this is what I ended up with! Let me tell you, it’s love.
I liked the dip warm, but I think it was even better when I was stealing bites pre-oven. I think something with the avocados being baked made it a little teensy bit brown?A quick word about the HOMEMADE WHOLE WHEAT GARLIC ROLLS. Yes, they needed all caps. You guys, anything with garlic + carbs is the way to my heart. Sadly, due to my current teeth situation they hurt to bite into, but it was all. worth. it. If you want to make them with all white flour, I won’t look. They might even be softer. And then if you want to throw in a little heavy cream in place of some milk? asjldnijhval that was my head falling on the keyboard because I just fainted of food dreams.
If yeast intimidates you (which it shouldn’t!) then feel free to just serve the dip alone with some multigrain tortilla chips or crackers. (YES.) If you just want to make the rolls for pasta night, GO FOR IT. You could also bake your favorite dip (Mom’s spinach & artichoke dip) inside the rolls, like I did here! The bottom line is just make something that will make angels sing and people sigh as they take a bite.
I just want to give a huge, huge thank you to everyone that has supported me through these two years! I really can’t imagine my life without all of you fabulous people. For anyone that reads the blog but doesn’t comment, please do!! I would LOVE to talk and connect. Really, that’s what blogging is about for me – to share the wonderful gift of recipes and life experiences with anyone that wants to read.
- 1 cup whole wheat flour
- 1 cup unbleached all purpose flour
- 1 tsp salt
- 2 1/2 tsp yeast
- 2 tbsp sunflower oil
- 1 cup almond milk
- 1 tsp minced garlic
- 1 can artichokes, drained & chopped
- 1 cup kale, chopped
- 1 ripe avocado
- 1/4 cup greek yogurt
- 1/4 cup mayo
- 3/4 tsp garlic powder
- 1/2 cup Italian blend cheese (or just parmesan & mozzarella mix)
- sprinkle of salt
- In a small bowl, add the yeast to the warmed milk. Make sure it's not too hot or it will kill the yeast. Set aside.
- In the bowl of a stand mixer add the flours and salt. Once the yeast is foamy, add the milk, garlic, and oil to the stand mixer bowl. Mix together for about 3-5 minutes, until the dough starts to come together. Then transfer it to a floured surface and knead with your hands until it becomes smooth and elastic. (You might need to add more flour or a little bit of water.)
- Wipe out the bowl and oil it. Place the dough in and cover with a dishcloth. Let it rise in a warm place until doubled. This will take anywhere from 45 minutes to two hours.
- Once dough is doubled, turn out onto a floured surface and cut into 16 equal pieces by cutting it in half then cutting each piece in half. Form them into balls by pinching the bottom together and place all around a greased cast iron skillet. Spray a small bowl and place it in the center, so the rolls rise up, not out. Brush each roll with melted butter and over with the dish towel. Let rise until puffy, about 30 minutes.
- Make the dip by combining all of the ingredients in a bowl.
- Preheat oven to 375F. Take the bowl out of the cast iron skillet, trying to not disturb any of the rolls. Spoon the dip into the place where the bowl was and bake for about 25-30 minutes. During the last few minutes of baking, sprinkle with more cheese.
- Once rolls are done cooking, remove from oven and serve!
- This dip is fabulous served cold and unbaked. Serve with tortilla chips or crackers.
- You can also just make the rolls. Add more garlic is that suits your tastes!