5 Recipes to Make for a Road Trip

We just returned from a week in Iowa/Minnesota. We drove. Did you know that there is a lot of Nebraska out there? And it all mostly looks the same? I'm sure it's a lovely state in some respects but when you're driving from Denver to Minneapolis it can be hard to see anything but the backs of your eyelids. Am I wrong?

It was all worth it to get to Minnesota though...

I'm not going to paint a rosy-colored picture for you when it comes to road-tripping with a 2 year old. It isn't easy and it certainly isn't always pretty. This time was worlds easier than the first road trip when Riley was only a year and a half old. This time we were able to play games like "I Spy", he was able to color without immediately dropping all the crayons and his coloring book on the floor, and a simple handful of cheese crackers kept him happy for at least 10 minutes at a time. Huge improvements. Seriously.

And yes. We let him watch some educational shows on our iPad. With a child who refuses to sleep in the car this is sometimes the only way I can keep myself sane.

The first family vacation we took as a threesome was when we visited Kyoto, Japan. Riley was almost 4 months old and I remember looking at his peaceful little face as he snoozed away on the Shinkansen. We strapped him into his carrier and explored some of the most beautiful places I've ever seen. Riley fell asleep in the peaceful bamboo forest, played on the tatami mats at restaurants while we slurped noodles and dipped tempura, and flirted with anyone and everyone who would pay attention to him.

Kyoto Lunchbreak | Set the Table

It was a wonderful, joyful trip as you can probably tell from the above photo. Plus, in Japan, we were never far away from a place that served incredible food. Handmade inarizushi, comforting Japanese curry, and big bowls of ramen were always around to fill our stomachs and keep us going. Unfortunately, the same is not true when driving through the Midwest in the United States. Rather than giving in to the many fast-food chains at each and every exit along the interstate, I wanted to give you some other options that will make you feel better about what you're putting in your body.

1. Quinoa Salad with Peas, Bacon & Golden Raisins

Sweet, salty, and healthy. This is an ideal alternative to heavy pasta salads that travels well. Pack the salad in mason jars for easy, spill proof storage and keep in a cooler.

2. Irish Soda Bread with Dried Fruit & Nuts

There is no denying bread's status as a great comfort food. Slice the bread and put it in an airtight container before you start your drive. Add a little almond butter and you've got a protein-filled snack to get you through those long hours of driving.

3. Chocolate Dipped Coconut Macaroons

These chocolate-dipped macaroons are the perfect 2-bite treats for long car trips. They are reasonably healthy and last for 2-3 days in an airtight container. No need to stick in the cooler UNLESS you are driving during a really warm time of year. In that case, stick 'em in the cooler so they don't melt everywhere. Got it? Good.

4. Smoked Salmon Dip in Endive Cups

Say hello to the perfect light lunch! Flavorful, filling, and easy to eat on the go. Or during a picnic in the back of your mini-van. Whatevs.

5. Smokey Homemade Cheese Crackers

Cheese. Crackers. Homemade. Need I say anymore? I'll take two handfuls pleaseandthankyou.

Chocolate-Dipped Coconut Macaroons

Christmas is SO CLOSE I CAN HARDLY STAND IT! My family is coming to Denver very soon, our gifts are wrapped and under the tree, and I the only thing I'm panicking about is the fact that there is no snow on the ground. I guess I can't control that though, can I? All in all, I'm feeling very Christmasy and warm and fuzzy and all that.

On of the most exciting parts of the season this year has been watching Riley's face every time he talks about presents, Santa, baby Jesus, Frosty the Snowman, and Rudolph the Red Nosed Reindeer. Experiencing joy like that through a 2 year old's eyes is something I can't begin to explain. It's magical.

I've been trying to develop traditions for our family that we can do every year from what kind of cookies we make to the classic Christmas movies and music we play. These coconut macaroons dipped in chocolate have quickly become a family favorite. Even my husband, who doesn't like coconut, went crazy over these tasty little cookies.

Coconut macaroons are and easy and fast treat to make for last-minute Christmas parties, gifts for friends, or just a simple sweet snack to keep around the house. The good news, aside from the fact that these are SO delicious, is that they are relatively low in fat when compared to other holiday baked goods. At least that's what I tell myself after I've eaten 3 of them...

What are your favorite holiday traditions? Do you make cookies with your family? Do you go look at lights in your neighborhood? I'd love to hear what makes your season magical!

Chocolate Dipped Coconut Macaroons

Ingredients

For the ganache:

• 2 eggs, beaten
• 1/2 cup sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups sweetened shredded coconut
• 7 oz bittersweet chocolate
• 2 tablespoons unsalted butter
• 3/4 cup heavy cream

Instructions

1. Preheat the oven to 350 degrees F.
2. Line a large, rimmed baking sheet with parchment paper.
3. Place a cooling rack over a baking sheet and set aside.
4. In a large bowl, whisk the eggs, sugar, salt and vanilla together until combined.
5. Use a spatula to fold the coconut into the egg mixture.
6. Use a teaspoon to scoop mounts of batter onto the prepared baking sheet.
7. Bake the macaroons for about 20 minutes or until the coconut has turned golden brown and the edges become slightly crispy.
8. Cool the macaroons on a cooling rack before dipping them in the chocolate.
9. While the macaroons cook, combine the chocolate, heavy cream and butter in a medium, microwave safe bowl.
10. Microwave for 30 second intervals, stirring after each interval, until the chocolate is melted.
11. Dip the cooled macaroons in the chocolate and place on the cooling rack that has been set over the baking sheet.
12. Allow the chocolate to set for about 2 hours before transferring to a platter.

Chocolate + Haupia (Hawaiian Coconut Pudding) Tart

I love when something forces you to learn. It is easy to get stuck in the usual rotations of life, but sometimes we get an opportunity handed to us that blesses our minds with new information that can reignite our excitement. For me, promoting a luau was just what I needed as a reminder that there is so much food out there that we don't know about.

Over the weekend, I was honored to be part of the United Noodles Second Annual Luau where we served plate lunches filled with kalua pork, mac salad, lomi salmon, and rice. It was so amazing to see how many Hawaiians who now live in Minnesota appreciated eating food that reminded them of home. When we lived in Japan, one of the most comforting things when we were homesick was eating something familiar. It felt good to provide that feeling, but it was also wonderful to see people enjoying Hawaiian food that they didn't necessarily know existed. With Hawaiian music playing in the background and bellies full of delicious Hawaiian food, it was almost enough to forget the chilly Minnesota temperatures outside.

One of my favorite new-to-me recipes is this chocolate and haupia tart. Haupia is a Hawaiian coconut pudding made of coconut milk, shredded coconut, sugar, and cornstarch. It is creamy and the smell will immediately transport you to a beautiful Hawaiian beach. Paired with rich dark chocolate, this dessert is a crowd pleaser for sure.

Chocolate Haupia Tart | Set the Table

The luau was a huge success this year, but if you missed it and would like to learn more so you can be ready for next year (or if you'd like to see me talk about my favorite topic: food!) check out the video by clicking here!

Mahalo to everyone who attended the luau! Hope to see you back again next year!

Chocolate & Haupia Tart

Ingredients

• 1 store bought chocolate or graham cracker pie crust
• 8 oz. bittersweet chocolate, finely chopped
• 4 tablespoons unsalted butter, cut into cubes and softened
• 1 cup heavy cream
• 1 shot of espresso (or about 2 tablespoons strong coffee)
• 1/4 cup sugar
• 1/4 teaspoon salt
• 3 egg yolks, beaten
• 1 can unsweetened coconut milk
• 1/4 cup sugar
• pinch of salt
• 1/4 cup shredded coconut (sweetened or unsweetened are both fine)
• 3 tablespoons water
• 3 tablespoons cornstarch

Instructions

1. Preheat the oven to 250 degrees.
2. Combine the heavy cream, espresso, sugar and salt in a saucepan over medium heat. Bring to a simmer, stirring to dissolve the sugar and salt. Remove from the heat and set aside.
3. In a medium bowl, add the chopped chocolate and butter.
4. Pour the warm cream mixture over the chocolate and stir gently until the chocolate and butter have melted completely.
5. Add the egg yolks, stirring to fully incorporate them into the chocolate.
6. Pour the chocolate filling into the pie crust. Place on a sheet pan and bake for 30 minutes. Remove the tart from the oven and let it cool completely before transferring it to the refrigerator for 3 hours before topping with the haupia.
7. In a small saucepan, combine the coconut milk, sugar, coconut and salt. Stir over medium heat until the sugar has dissolved.
8. Reduce the heat slightly and add the shredded coconut. Cook for an additional 2-3 minutes. In a small bowl, make a slurry by whisking the water and cornstarch together.
9. Whisk the slurry into the saucepan with the coconut milk mixture.
10. Continue cooking and stirring until the liquid thickens, about 3 minutes.
11. Allow the haupia to cool for about 20 minutes, then pour it over the chocolate tart, spreading it into an even layer.
12. Return the tart to the refrigerator and chill over night.
13. Before serving, top the tart with chocolate shavings, toasted coconut, or toasted and chopped macadamia nuts.