In no way, shape, or form is it picnic weather here in the Pacific Northwest. Over the last couple of weeks, though the sun has peeked out now and again, we have had frequent thunderstorms, lightening to go along with it, an onslaught of huge hail, and torrential rains. Summer? Hardly.
But in keeping with the theme this month at Tuesday at the Table, I do have two picnicy recipes to share, both of which have gone with us on many family outings over the years. The first is an easy, packable sandwich; the other a chocolatey, fun dessert. Both do well made ahead a bit, but do need a place in the ice chest as you adventure out.
Turkey & Pesto Foccacia Sandwich
1 large loaf foccacia bread
1/2 # smoked turkey breast, sliced
1/4 # provolone cheese
7 ounces prepared pesto
Split foccacia in half horizontally. Spread pesto on bottom. Layer turkey and cheese. Add top of foccacia. Cut in squares to serve. (I always put all the sandwiches back in the bag the foccacia came in - easy serving once you get to your picnic site.)
Black Bottom Cupcakes
8 ounces cream cheese, soft
1/3 cup sugar
1/8 teaspoon salt
1 6 oz. package chocolate chips
1 1/2 cups flour -- sifted
1 cup sugar
1 teaspoon soda
1 cup water
1/4 cup baking cocoa
1/2 teaspoon salt
1/3 cup oil
1 teaspoon vanilla
1 Tablespoon vinegar
Place cream cheese, egg, sugar & salt in a bowl. Beat well & stir in chocolate chips; set aside.
Beat all remaining ingredients until blended. Fill cupcake liners 1/2 full. Top each with a heaping teaspoon of cream cheese mixture. Bake at 350° for 25-30 minutes. Remove from oven & cool. (Makes 18)
I'm excited to see what recipes, projects, or table-talk you all have to share this week! Don't forget, just one more week to link up for a chance at the prize! Link up here!