Those of you in the U.S. are well into your Memorial Day preparations, but if you’re still stumped, well, you’ve got a problem there, haven’t you? I’m still away from home, but I’m going to celebrate Memorial Day vicariously through you, so get moving! I’ve dug into the archives to bring you a few ideas to give you a bit of a kick start, and I’m going to go in order of what you need to do early, as opposed to the actual meal plan. Ready? Set? Go!

You need some burger buns and maybe some hot dog rolls. This one comes from one of my previous posts on the Healthy Bread in 5 Minutes a Day baking book by Dr. Jeff Hertzberg and Zoe François, posted here. For the first time, I’m going to give you my adaptation (changes noted in red) of the the Soft Whole Wheat Sandwich Bread recipe that I used to make these burger buns a little lighter and healthier. But you have to start right now!

Soft Whole Wheat Sandwich Loaf (and Burger Buns)
(liberally adapted from Healthy Bread in 5 Minutes a Day)

Ingredients:

5 cups whole wheat flour (I substituted half of this with white whole wheat flour)
2-1/2 cups unbleached AP flour
1-1/2 Tbs yeast
1/4 cup vital wheat gluten
(1/4 cup flax seed meal)
1 Tbs. salt
2-1/2 cups lukewarm water (120ºF)
1/2 cup honey (I used agave nectar)
5 large eggs (I used an 8 oz carton of Egg Beaters, which approximates 4 eggs)
2/3 cup melted butter (I substituted canola oil or melted Smart Balance Light Spread)

Mix the dry ingredients together first, then add the liquid ingredients, using the paddle attachment of your mixer, or by hand, and allow to rise for 4 hours on countertop, loosely covered in a very large bowl or container, then refrigerate for several hours before using. (Overnight is best, but you don’t have time for that!) You’re not kneading this dough, so be prepared for it to be very soft and loose – more like a muffin batter than a bread dough.

Preheat the oven to 350ºF.

Sprinkle flour over the top of the chilled dough, and start pulling out roll-sized pieces (you may need or want the assistance of kitchen shears – I also suggest wearing latex or nitrile gloves, as this is going to be sticky!). I like to weigh mine out to about 4 oz. per roll, but you can make them smaller, if you’d like. Form the dough balls into rolls by stretching the edges out and tucking them under, until you get a nice, smooth ball. If you’re making hot dog rolls, give ‘em a bit of a stretch at this point, until they resemble fat logs. Place on a baking pan lined with parchment paper or silicone baking liner, cover loosely with plastic wrap, and allow to rest for about an hour.

Brush the tops of the rolls with water and sprinkle on sesame seeds, if desired. Bake for about 20 mins. or till golden brown.

Let’s move on to dessert. And when I say dessert, I can only mean one thing: Cheesecake! I’ve made several versions of cheesecake for this blog, and there’s something here for everyone – even if you or your guests are watching their weight for health reasons:

Here’s my classic Guilt-Free Cheesecake

For ease of serving, nothing beats Mini Coffee Chocolate Chip Cheesecakes or Mini Nutella Cheesecakes, which I adapted from Abby Dodge’s Desserts 4 Today.

For the grill, try this Coffee & Chipotle Crusted London Broil – you can adapt it to brisket or steaks, too!

For a refreshing side dish, you might like this Endive, Avocado, Tarragon & Grapefruit Salad recipe that I just picked up at CulinAire Cooking School in Washington, DC, while I attended the Eat Write Retreat conference.

I’m even reprising some of a Memorial Day post I wrote back in 2009. It’s every bit as appropriate today:

Popularly, we’ve all come to think of Memorial Day as the beginning of Summer – when you can bring out your white shoes and sundresses. And there’s nothing wrong with any of that. But I ask you, while you’re standing over your barbecue or puttering in your garden, to Stop. For just a moment. Look around you. Take in the day and your surroundings. Inhale deeply. And Remember.

Remember the men and women in uniform – both military and those we now refer to as “first responders” – who gave their lives in defense of our freedoms. Whatever we feel about war, these brave souls responded to their country’s call and made the ultimate sacrifice in our names. But for them, many of us would not have gardens to putter in or barbecues to stand over, or the food to put on those picnic tables. But for them, some of us wouldn’t even be here today, including me.

We are free and we are safe. Remember. And say Thank You. Even if it’s just a moment to yourself.

Have a beautiful, safe, and delicious day!

I recently began cooking and writing occasional mini-reviews for Cooks & Books & Recipes, an awesome website that focuses exclusively on reviews of the latest cookbooks, featuring a sample recipe from each one. Okay, I’ve done two, so far. But if you’re thinking of buying any of the new cookbooks coming out, be sure to check Cooks & Books & Recipes for the inside scoop!

One of the latest cookbooks reviewed at Cooks & Books (I call it for short), is Abby Dodge’s Desserts 4 Today. The recipe featured from the cookbook is Mini Bittersweet Chocolate Cheesecakes. Cheesecake? How could I pass up trying a recipe for personal-sized cheesecakes that takes 5 minutes to throw together and only 15 minutes in the oven?

Abby encourages creativity and even gives suggestions for ingredient switch-ins (or outs) and additions in case you want to “Gussy It Up.” I, of course, couldn’t leave well-enough alone and adapted her recipe even further. Not once, but twice! Because I’m just that kind of a girl. I give you

Coffee Chocolate Chip Mini Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup dark brown sugar
1 tsp. instant coffee powder
1 tsp. vanilla extract
1 large egg
2/3 cup mini chocolate chips (do not use regular-sized chips)

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the brown sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Dissolve the coffee powder in the vanilla extract and add to the cream cheese mixture, then add the egg. Beat thoroughly. Add the mini chocolate chips and stir to combine completely.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 15-18 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours.

Notes:

About 30 minutes prior to serving, take the cheesecakes out of the refrigerator and remove from the liners. If using the silicone liners, just pull back the edges slightly with your fingers, then turn them over and push the bottoms with your thumbs. They should pop right out. This allows them to take some of the chill off and the cheesecakes to return to that creamy mouthfeel we all love about them.

And because I couldn’t stop playing with it, and because I love you, here’s your *Bonus* Recipe:

Mini Nutella Cheesecakes
(makes 6 mini cheesecakes) (Recipe adapted from Desserts 4 Today by Abigail Johnson Dodge)

Ingredients:

1 8 oz. pkg. cream cheese, softened at room temperature
1/3 cup natural cane sugar (or granulated white sugar)
1 tsp. vanilla extract
1 large egg
1/3 cup Nutella
A few hazelnuts, finely chopped for garnish

Preparation:

Preheat oven to 300º F.

In a medium bowl, beat the cream cheese with an electric hand-mixer until smooth. Add the sugar and beat until thoroughly incorporated. Make sure you scrape down the sides of the bowl between each step.

Add the egg, vanilla, and the Nutella, and beat till thoroughly combined.

Take a regular-sized muffin tin and place foil liners into 6 of the cups, then spray with no-stick cooking spray. Alternatively, you can use reusable silicone cupcake liners without the cooking spray.

Bake for 18 – 20 minutes. The centers should barely jiggle when you nudge the pan. Set the muffin tin on a rack to cool completely, then refrigerate for a minimum of 2 hours. After unmolding, garnish with the chopped hazelnuts.

For the original Bittersweet Chocolate Mini Cheesecakes recipe and a full review of Desserts 4 Today (and my mini-review!), click here.

Just think of the make-ahead possibilities for the Holidays. Or any day. Ooo… wonder what I could do with pumpkin…