Honey Cinnamon Biscuits

Here’s dessert as we promised in our last post! Yummmm…

Since it was raining we wanted a comforting dessert. We made these whole wheat cinnamon honey shortcakes/biscuits and topped them with fresh berries and homemade whipped cream, for a sweet ending to the night.

This shortcake/biscuit is very versatile and can wear many toppings well, depending on the occasion. The way we served it definitely made it shortcake. But, slice it in half and smother it with butter and jam and you have a delicious breakfast or mid-morning treat!

So if you’ve already had dessert, go turn on your oven and make breakfast for tomorrow. Your taste buds will thank you. Happy double dipping!


Makes 6 biscuits/shortcakes


  • 1 ½ cups whole wheat flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 4 tbsp. unsalted butter, cold
  • 2 tbsp. honey
  • ½ cup plus 2 tbsp. buttermilk
  • ¼ tsp. cinnamon


  1. Pre-heat oven to 400 degrees F.
  2. In a large mixing bowl, combine whole wheat flour, baking soda, salt and cinnamon.
  3. Cut the butter into small pieces, and add to dry ingredients. Mix quickly with a fork or your fingers until the butter is evenly distributed.
  4. In a measuring cup, whisk honey and buttermilk.
  5. Gradually add the wet ingredients to the dry ingredients, mixing gently to combine.
  6. Dust a clean surface with flour and empty the dough from the bowl onto the counter. With floured hands pat the dough into 6  ¼”  round biscuits.
  7. Place on baking sheet for 10 to 12 minutes, or until lightly browned.
  8. Top with homemade whipped cream and berries. Enjoy!

*For homemade whipped cream recipe, see our Berry Shortcake Fourth of July post.

Nutrition for 1 biscuit

Calories: 220   Carbs: 31g   Fat: 8g   Protein: 5g   Sugar: 10g   Sodium: 232mg



It was a rainy day at the cabin. So what did we decide to do? Cook up a storm, of course.

We decided to indulge in a full meal…appetizer (this post), entrée (shrimp boil, see our earlier post for the recipe), and dessert (stay tuned).

We can’t take all the credit for these delicious bites. It’s our mom’s signature appetizer. So here’s a shout out to you Mom! We have been helping her make these since we were eight years old, sitting at the cabin kitchen counter wearing our overalls (we were so stylish in the ‘90s). Even yesterday was a tag-team effort. Fourteen years later this bruschetta is still the best.

Happy double dipping!


Makes about 25 bruschetta


  • 1 baguette
  • 2 roma tomatoes, diced
  • 2 green onions, chopped
  • 2 tbsp. capers
  • 1 can black olives (15 ounces)
  • 3 garlic cloves
  • 2 tbsp. olive oil
  • ¼ cup parmesan cheese
  • Dash of black pepper


  1. Preheat oven to 350 degrees F.
  2. Cut baguette into ¼” slices and lightly brush with olive oil. Place on baking sheet and toast in oven for 10 minutes
  3. In food processer, combine olives, capers, garlic, and olive oil.
  4. In separate bowl, combine diced tomatoes and green onions, and black pepper.
  5. Assembly: spread ½ tbsp. of caper and olive mixture on top of toast, next top with tomato mixture, sprinkle with parmesan cheese, place on baking sheet and toast for 10 more minutes.
  6. Enjoy with your favorite cocktail!

Turkey Burgers with Feta, Oregano and Thyme

Last night was a WILDE adventure out on the town! We went to the Wilde Roast on St. Anthony Main in Minneapolis. The atmosphere was energetic, the view breathtaking (right on the Mississippi River!), and the food…oh the food! (Visit the website and peruse the menu http://wilderoastcafe.com).

K had rosemary and chicken flatbread with gorgonzola cheese and a white sauce. E had tortilla-crusted tilapia with lime and spicy mayo, served open-face on a ciabatta roll. Both choices were delicious! But what looked incredible was the Chi Chi LaRue turkey burger which one of our girl friends ordered. It was a juicy turkey burger with avocado, corn salsa, and cheddar jack cheese, served with sweet potato waffle fries. We decided that we need to order this on our next visit to the Wilde Roast.

But, we could not wait for next time and put our own double dipper twist on the Chi Chi LaRue tonight. We put feta, oregano, and thyme in the burgers and topped them with fresh avocado. And of course, we made crispy sweet potatoes to accompany the burgers. They weren’t fancy waffle fries, but they tasted just as good. The Wilde Roast has competition.

Happy double dipping! 


Serves 2


  • 1/2 pound ground turkey
  • 2 tbsp. Feta
  • 1/2 tsp. Oregano
  • 1/2 tsp. Thyme
  • 1 avocado for topping


1. Mix feta, oregano, and thyme. Combine with turkey and form 2 patties (1/4 lb. each).

2. Grill on medium heat for 7 mintues per side, or until inside is no longer pink and burger remains juicy.

3. Top with avocado, and serve with your favorite version of sweet potato. Enjoy!

Lemon Herb Grilled Salmon

Raise your hand if you had a long week? We just threw our hands up in the air, did you? Good thing it’s Friday, which means it’s time to relax and unwind. Now don’t get us wrong, we love our jobs, but a person can only stare at an excel spreadsheet for so long before all the numbers start to get jumbled (ahh the life of a financial analyst). This salmon dinner was the perfect welcome to the weekend. It was quick, simple, and fresh. And being the finance girls that we are, we’ll throw out a number for you. Total cost per plate: $5.50. What a steal for a quality meal!

We grilled the salmon with fresh basil, tarragon, garlic, lemon slices, and black pepper. We made our plates colorful and served it with roasted beets and broccoli and our new favorite side SWEET POTATOES! This time we coated them with olive oil and paprika. So good! Our weekend is off to a fantastic start. Happy double dipping!


Serves 2


  • 2 6oz salmon filets (we used sockeye salmon because it was on sale, but Atlantic is also delicious)
  • 1 bunch fresh basil, chopped
  • 5 sprigs fresh tarragon
  • 4 lemon slices, and extra lemon juice to squeeze on top
  • 3 cloves of garlic, minced
  • 1 tsp. crushed black pepper
  • drizzle of olive oil


  1. Place salmon on aluminum foil and drizzle with olive oil
  2. Cover salmon with herbs, lemon slices, garlic, and black pepper
  3. Grill on low indirect heat for 15-20 minutes
  4. Serve with your favorite sides and enjoy!

Pumpkin-O Pancakes

Good morning fall!


It was a cool 60 degrees when we woke up this Sunday morning. And although the trees are still hanging onto their full, green leaves, there was a feeling of fall in the air…


Which means pumpkin!


We whipped up these thick, fluffy pumpkin pancakes for a breakfast treat to fit the mood. We used oat flour (hence Pumpkin- “O” pancakes), instead of whole wheat flour. It’s a fun change and great gluten-free option too!


We’re not wishing away summer yet. There’s still a good month left to get a sun glass tan, drink a few blackberry gin fizzes while cruising on the lake, and roast some mallows over the campfire!

Happy double dipping!

Recipe – Adapted from www.runningtothekitchen.com

Makes 6 Pancakes


  • 3 tbsp. pumpkin
  • 1/2 cup oat flour
  • 1/2 cup milk
  • 2 tbsp. Greek yogurt (regular plain yogurt would work also)
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. vanilla
  • 1 egg white


1. In a food processor, grind oats until they reach the consistency of flour.

2. In a medium bowl combine oat flour, cinnamon and nutmeg.

3. In a large bowl combine pumpkin, milk, Greek yogurt, egg white and vanilla.

4. Add oat flour mixture to pumpkin mixture, and stir.

5. In a pan over medium heat or on a griddle set at 350 degrees, pour batter into about 2″ circles. (six pancakes). Cook for 3 to 4 minutes and flip. Cook another 3 minutes.

6. Serve with honey, peanut butter, or maple syrup. Enjoy!

Nutrition for 3 pancake

Calories: 153   Carbs: 19.8g   Protein: 9.0g   Fat:  2.7g   Sugar:  5.5g   Sodium: 72mg

Homemade Almond Raisin Spice Granola Bars


Today we found our inner granola.

We’ve recently discovered “granola” is a specific lifestyle. In fact, urban dictionary even has a definition of granola: A person who is not a hippie, but into organic products and cares about the earth. They won’t go through the effort of causing drama. They’d rather be hiking or practicing yoga.

Our granola day started out attending a vinyasa flow yoga class. It was so relaxing we almost fell asleep. We continued to search for our inner granola by flitting around the Uptown Art Fair in Minneapolis. However, we don’t think we found our inner granola as much as we saw it in others. (Lots of granola people watching there!)

We did partake in some granola activities. We stumbled upon a complimetary wine tasting for Barefoot wine, and identifed some floral and earthy tones in the wines we tried. That’s granola, right?

One detail we forgot to mention is that granola people also like to eat granola (crazy! who knew?!). So, to finish off our granola day, we made homemade granola bars. We added almonds and raisins, and spiced them up with cinnamon, nutmeg and pumpkin spice. They were perfectly granola.

Happy double dipping!

Recipe – Adapted from www.wildeinthekitchen.blogspot.com


  • 1 cup whole wheat flour
  • 1 ½ cup dry quick cooking oats
  • ¾ cup brown sugar
  • 6 tbsp. butter, melted
  • 1 ½ tsp. vanilla
  • 1 tbsp. honey
  • 1/3 cup sliced almond
  • 1/3 cup raisins
  • ¼ tsp. salt
  • ¼ tsp. cinnamon
  • ¼ tsp. pumpkin spice
  • ¼ tsp. nutmeg


  1. Preheat oven to 350 degrees F.
  2. Spray 8×8 baking pan with cooking spray. Coat bottom and edges of pan with flour to prevent sticking.
  3. In a small sauce pan, melt butter over low heat. Let cool for 5 minutes
  4. In a large mixing bowl, combine flour, oats, brown sugar, cinnamon, pumpkin spice, nutmeg, and salt.
  5. Add raisins and almonds to oat mixture and stir.
  6. Add honey and vanilla to butter, and swirl to combine.
  7. Pour butter mixture into oat mixture. Stir until oats are moistened.
  8. Pour oat batter into pan, and pat down using your hands.
  9. Bake for 30 minutes. Remove from oven and place on a wire cooling rack. Let bars cool in the pan for 1 hour.
  10. Cut into 12 pieces and enjoy a high energy snack!

More Homemade Pizzas on the Grill


Last week we made our homemade pizzas on the grill and tried some new flavor combos that were so good we wanted to share them! After spending an hour perusing through the William Sonoma store, and browsing through some incredible pizza cook books (there are so many cook books devoted to just pizza!), we were inspired to add some new toppings to our pizzas.

The pizza above satisfies any umami craving. Caramlized onions, baby portabella mushrooms, grilled asparagus, a drizzle of balsamic vinegar, and red pepper flakes. Mmmmm…

The pizza below was a twist on the tomato, mozzarella, spinach, and basil pizza from our previous pizza post. This time we added yellow tomatoes to give it summery color,  garlic for some bite, and a sprinkle of parmesan cheese. Yum.

We made our beet and goat cheese pizza too, but instead of butternut squash we used summer squash which is more in season right now.

We hope this gets your creative pizza juices flowing and inspires you to be bold and try new flavors!

Happy double dipping!



Cumin and Chili Powder Spiced Sweet Potatoes and Carrots

Spice? Check.

Sweet? Check.

Veggies? Check.

Delicious? Check.

These cumin and chili powder spiced sweet potatoes and carrots were the perfect side dish to our dinner last night. We dipped them in our own honey mustard concoction and devoured them. (And may have double dipped once or twice!) 

Happy double dipping!


Recipe – Adapted from www.ambitiouskitchen.com


  • 2 sweet potatoes
  • 4 medium carrots
  • 2 tbsp olive oil
  • 1/4 tsp cumin
  • 1/4 tsp chili powder
  • 1/4 tsp salt

Honey Dijon Mustard

  • 1/4 cup dijon mustard
  • 2 tbsp. honey
  • 1/4 cup low-fat mayo (or olive oil based mayo)


1. Pre-heat oven to 425 degrees F.

2. Slice sweet potatoes into 1/2 inch rounds. Slice carrots length wise, into 1 inch pieces.

3. In a medium bowl, combine olive oil, cumin, chili powder, and salt.

4. Toss sweet potatoes and carrots in mixture to lightly coat them.

5. Place potatoes and carrots on separate baking sheets.

6. Cooking time varies between sweet potatoes and carrots. So, place potatoes in oven for 15 minutes. Then place carrots in oven. Continue to bake both potatoes and carrots for 15 minutes. Sweet potatoes should be slightly crisp when done.

7. Serve with dijon honey mustard. Enjoy!