Savory Cheddar and Thyme Whole Wheat Mini Biscuits | Friday Night Bites

As many of you know, I relish my Fridays, especially the moment work ends and the weekend begins.  Hubby and I celebrate the launch of the weekend with Friday Night Bites.  A few nibbles, a bottle of wine, good conversation and a time to either chill with our favorite television shows or time with friends.

A few weeks ago I had the pleasure of hosting three other couples over at our house for Friday Night Bites.  I treasure these hosting opportunities and love opening our house to entertain friends and simply enjoy each others company.  Everyone arrived on time with divine hostess gifts that were completely unexpected and will be cherished.  We are a “shoeless” house and everyone simply kicked them off and we were popping corks on wine bottles within ten minutes – my kind of party.

One of the gals I had met a few weeks prior at an impromptu Friday night gathering at her house.  We got to talking and soon realized that she had recently pinned this recipe and was simply flattered that she had been a fan of my blog for quite sometime.  I write and share recipes here, but with the vast internet, you never know exactly who is enjoying your blog.  Nice to connect with a real live reader, plus she and I had so much in common; it will be great to gather again.

I selected my tried and true appetizer recipes for the soirée and wanted the evening to be fun, stress free and full of laughs and tasty food.  You are probably curious, what did I make?  I decided on a large cheese platter, Parmesan Pecan Dip, Roasted Grape Crostini, Shaved Truffle BrusselsSprout Crostini, Caprese Bites and Chorizo Date & Apricot Bites.  As usual for me, I made too much food, but I never want my guests to go hungry.

The one appetizer that I did not have time to make was these Savory Cheddar and Thyme Whole Wheat Mini Biscuits. I made them with whole wheat flour and they were simply divine.  I actually served them with my Balsamic Fig Jam.  I would recommend serving with your favorite sparkling wine or a crisp Rose. Trust me, you will not be able to stop at eating just one of these. 

Savory Cheddar and Thyme Whole Wheat Mini Biscuits

Yeilds 20 Biscuits

2 Cups Whole Wheat Flour

1 Tablespoon baking powder

½ teaspoon baking soda

1 teaspoon Salt

12 Tablespoons Cold Butter

1 Cup White Cheddar Cheese, grated

5 Tablespoons Fresh Thyme Leaves, rough chop

6 Grinds Fresh Pepper

½ Cup Buttermilk

Preheat oven to 400 degrees.

In a large bowl, mix together the flour, baking powder, baking soda and salt.  Cut the cold butter into cubes and add to the dry mixture.  Use your fingers and break up the butter into pea size pieces.  Next add the grated cheese and chopped thyme and mix gently.

In a small bowl, mix the buttermilk and egg together then add to the dry mixture and combine until incorporated.  Lightly knead the dough together and be careful to not over mix.

Sprinkle flour on your work surface and press the dough and press out to be 3/4^th inch thick.  Use a one inch round cookie cutter to cut out the rounds.  Press together dough and repeat process until all dough is used.

Place onto a cookie sheet lined with parchment paper. Brush each biscuit with the egg wash and top with a few sprinkles of fleur de sel.  Let chill in the refrigerator for 30 minutes prior to baking.  Bake for 9 to 12 minutes or until lightly golden brown.

Pizza Pinwheels | Secret Recipe Club

It is that time again for the secret reveal.  You might be asking yourself, a secret reveal for what?  It is Secret Recipe Club time again.  It just seems like it was the March reveal and here we are in April.  Time is flying by WAY too quickly. 

This month I was matched with Nicole who publishes a blog called PicNic.  Nicole lives in New Zealand and earned a PhD in Neuroscience/Biochemistry.  In addition to be extremely busy with work she loves to bake and cook. She has a wide variety of recipes on her blog which made it challenging to find the one that I would choose for this month.

After browsing through, I found these Pizza Pinwheels which caught my attention since my hubby would adore them.  He is fascinated with Totino’s Pizza Rolls and thought this would be a nice change for him.  It uses puff pastry which makes everything simply wonderful and extra special.  I switched it up to use garlic powder, four kinds of cheese and pepperoni and the result was simply divine.

While making these bite sized delights I could not help but think about my bucket list to travel to New Zealand and Australiasomeday soon.  I can only imagine how beautiful these two countries are and can hardly wait to explore them.  I am a Bravo TV fanatic and I am currently obsessed with The Real Housewives of Melbourne.  I am fascinated to see how they live, which is probably not the norm for everyone else, but albeit quite entertaining.  Chyka is my favorite and I am enamored with her blog. 

Thank you Nicole for the sublime appetizer recipe and inspiration - Cheese to you!

Pizza Pinwheels

Makes 32

2 Sheets Puff Pastry

1 6 oz. Can of Tomato Paste

1 teaspoon Garlic Powder

1 teaspoon Dried Oregano

5 Oz. Pepperoni, diced small

2 ½ Cup Shredded Cheese* (Asiago, Parmesan, Fontina and Provolone)

Thraw the puff pastry.  Lay onto a large board and roll out with a rolling pin slightly.  Divide the tomato paste evenly between the two sheets and spread to cover.  Sprinkle half of the garlic powder and oregano on each sheet.  Divide the pepperoni among both sheets and along with half of the cheese on each.

Roll each sheet as tight as possible and wrap seperately in plastic wrap. Chill in the refrigerator for at least one hour.  Preheat oven to 400 degrees.

Use a serrated knife to cut ½ slices from each roll.  Lay onto a cookie sheet with each pinwheel at least 1 inch apart.  Cook for 15 minutes until golden brown.  Let cool for one minute and serve.

*I used the Quattro Formagio blend from Trader Joe's

To view everyone's choices for April, simply click the link below:
April's selections for Secret Recipe Club

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

We had some great rain showers yesterday and today in the Bay Area.  Oh how we need the rain here in California – it was such a welcome event.  We just need about 10 to 15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger C.L.U.E. Society theme is Spring Vegetables.  I have to declare that the spring time vegetable season is simply stunning.  From asparagus to fava beans, the assortment is spectacular.

While I was at the Farmer’s Market over the weekend, I came across peppercress that was front and center at one of my favorite vendors.  I had never had it before, but was simply intrigued and had to purchase a bundle.  It is a peppery-tasting, leafy herb that is similar in flavor to its relative, watercress, which is a member of the mustard family.  It is great in salads or soups. 

This month I was assigned to Alice’s blog – A Mama, Baby and Shar-pei in the Kitchen.  Aliceloves cooking and watching Top Chef – me too.  She loves cookbooks – me too.  She lived in England– I have visited numerous times and love it.  She loves shopping for new kitchen tools – me too. She loves her puppy – I love my puppies.  She loves her hubby – I love my hubby.  She has two darling kids – I don’t, but have four darling nephews.  I have not met Alicein person, but I am sure we would have a lot to talk about if we did.  She has a blog that is filled with delicious delights and I had such a hard time choosing a recipe for this month’s challenge of spring vegetables.  I finally decided on her Pesto recipe but of course needed to add my own touches.  Remember the peppercress – I used that in the pesto and the result was simply divine.  Thank you Alicefor the recipe and inspiration!

Peppercress and Basil Pesto

1 Cup Olive Oil

2 Cup Fresh Basil Leaves, packed firm

2 Cup Peppercress, packed firm

½ Cup Pine nuts

2 Cloves Garlic, minced

1 Cup Parmesan Cheese, grated

¼ teaspoon Salt

10 Grinds of Pepper

Use a blender or food processor to make the pesto.  Add the olive oil, basil leaves and peppercress to the blend and pulse until blended.  Add the pine nuts, garlic, parmesan cheese, salt and pepper and pulse until well blended.  Store in an airtight container in the refrigerator.  Can be stored for 3 to 4 days.

To see other blogger's recipes, click links below:

Asian Fried Quinoa by Kate from Kate's Kitchen

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

Chicken Tikka Salad by Ramona from Curry and Comfort

Chocolate Strawberry Pound Cake by Kim from Liv Life

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

Creamy Asparagus Soup by Anna from Anna Dishes

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

Lemon Bars by Anna from Anna Dishes

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

Pesto by Christy from Confessions of a Culinary Diva

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

Spring Green Risotto by Lauren from Sew You Think You Can Cook

Alice from A Mama, Baby and Shar-pei in the Kitchen

Christy from Confessions of a Culinary Diva