Hi friends! I’m so excited to have my girl Summer guest posting today. If you haven’t checked out her new blog collaboration with Jen, formerly of Delightful Deets, you must. They are both adorable and their blog is filled with all kinds of great content, not to mention they put on a fantastic one-day conference every year! Take it away Summer!
Hi there! I’m Summer, one half of The Elevate Everyday Blog. My partner in “blogging” crime Jen and I began Elevate as a 1 day mini Conference in Newport Beach, CA and just combined our blogging efforts launching Elevate-Everyday.com. We blog about DIYs and crafts, recipes, style and everyday life. Our hope is that browsing around our site will inspire others to elevate the simple details of their everyday lives. I’m so grateful to Alissa, whom we first met at the first year of Elevate in 2012, for introducing us to you all. I’ve got THE MOST delicious Grilled Cheese recipe for you all today, don’t be mad if it makes you want to drop everything to make a Trader Joe’s run….it made me do it.
At church we have a monthly women’s meeting where we have lessons, cooking classes and make simple crafts. This recipe was part of a cooking class and I may have gone through the tasting line 2 or 3 times to get another taste of this goodness. It’s called a “grown up” grilled cheese because of the fancy ingredients, but as you will see later, it is totally toddler approved!
Here is your shopping list (Trader Joe’s should have all you need):
Fig butter, orange marmalade, fontina cheese, brie, fresh sage and cracked wheat sourdough bread
Preheat your oven to 425 degrees.
1. Butter the outside of each slice of bread 2. Spread brie, fig butter and orange marmalade on the inside of one piece of bread then sprinkle with chopped sage 3. slice fontina cheese and lay on other slice of bread 4. Place both pieces of bread together with butter sides out and lay on parchment paper lined cookie sheet 5. Repeat for as many sandwiches as you want to serve 6. Bake at 425 for 6-8 minutes then flip and bake for an additional 3-5 minutes 7. Let stand for 3-5 minutes before slicing then serve.
The smooth creamy cheese with the sweetness of the fig and orange, combined with the earthiness of the fresh sage really make this sandwich a knockout! It’s so good that your little ones may try to gobble them all up before you get to them like mine did.
At first Kennedy though the rattle would be delicious…then she took one bite of the grilled cheese and it was all over for my beloved sandwich. She was even double fisting. Thanks again for checking out this recipe and I really hope you will try and enjoy it.
What we would enjoy is if you follow us on Facebook, Instagram and Pinterest and if you like your sandwiches with soup on a chilly Fall day, stop by our blog and check out this Chicken Noodle Soup recipe that includes an ingredient that is a family secret.
The raspberry yogurt is making me hungry! LOL. I hope you had a wonderful holiday with family and friends. Today I brought my Strawberry Crepes with Peach Sauce, Tag Along Cheesecake and Sausage and Hash Brown Cheddar Casserole Enjoy your week!water leak toronto
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Thank you for all these great recipes. My husband is the soup king even though we live in hot Houston. He literally could eat soup everyday. I look forward to trying them out soon, maybe after it drops to at least 95 degrees outside.
Cooking is my hobby. I always search for the next nice recipe. I have changed is a bit and have added some almonds.
I made it with a few changes because of health reasons. First change was I sliced the Zucchini instead of grating it. Second I deleted the salt and 3rd I deleted both the mozzarella and the cheddar cheeses. Even though I made these changes it turned out FANTASTIC!
I did make it the second time Exactly as per the instructions. I didn’t like it. It was OK, but after tasting the first one, that’s all it was.
Now I friends making your Recipe (my way) with other vegetables and the love it. Thank you very much. This is one of the best things I make and can eat, happily.ruly
I made it with a few changes because of health reasons. First change was I sliced the Zucchini instead of grating it. Second I deleted the salt and 3rd I deleted both the mozzarella and the cheddar cheeses. Even though I made these changes it turned out FANTASTIC!rluy
I have a mini fall goal to make all seven of these soups and share them with friends and neighbors. I started today with number 1, made one pot for a friend who had a baby and shared another pot with friends we haven’t spent time with in too long. The things you love are the things I love, too. The gospel, family, hospitality, and cooking. I’m not so good at the decorating part.juice
That is it exactly, just oatmeal softened and cooked a little. I love oatmeal too. I think every cookie should have that as an addition.
Hey, if no one is around to help me lick the bowl (which happens very rarely), but I go ahead and lick the bowl then too!
Thanks for stopping in! Have a great one 🙂Recipe
Thank you for introducing these cookies. I really like them especially there’s no butter needed. I’ve tried the original recipe successfully, even added jam for some colour. However, the dough for the chocolate version seemed a bit sticky & I added another 1.5 tbsp of almond meal. The cookies became a bit hard on the outside but still chewy inside. Rolling them into balls was messy too. I’ll stick to the original version next time or maybe try out the raspberry version.organic products