Seaweed & Sassafras

Nourished By Nature

Four Cheese + Herb Scones (Surprise Bridal Shower!!)

Abby Himes7 Comments

I'm so excited to be celebrating the lovely Stephie of Stephie Cooks today!  She is getting hitched to her love in just under a month (eee!), and I was invited along with some other awesome ladies to share the joy and honor this happy couple!  I just wish we could sip mimosa's and discuss details in person. Stephie you are going to be such a beautiful bride!

Stephie and her mom are the sweetest people I've met through this blogging world.  Their comments always make my day and it's been so fun to get to know them through recipes, instagram, etc.  This is such a special time for them, thank you for allowing me to share in your day! 

Now it's time to grab a plate and go around the table picking up some tasty treats.  I've brought these savory, cheesy scones.  The fluffy dough is almost like a biscuit, specked with herbs, garlic and black pepper and Italian cheeses you'll definitely be going back for seconds.  Now, check out the list below for more Bridal Shower fun!!

Four Cheese + Herb Scones

(makes 1 dozen)

2 1/2 cups self rising flour (plus extra for the counter top)
5 tablespoons cold butter cut into cubes
1/2 cup Italian 4 cheese blend (I used asiago, provolone, Fontina, parmesan from Trader Joe's)
1 tablespoon dried Italian seasoning blend (I used garlic, oregano, rosemary, thyme)
1/4 teaspoon black pepper
1 cup milk

Preheat oven to 425 degrees F.  Place the empty baking sheet in the oven to warm up while the oven preheats.

Using a pastry blender or fork (or your hand) cut the cold butter into the flour until the mixture resembles pea sized crumbs.

Add the cheese, herbs and black pepper, and stir together.  

Slowly pour the milk into the flour mixture, stirring as you go.  The dough will be very wet, that's okay!!

Spread out a generous amount of flour on to your counter.  Scoop the dough out of the mixing bowl and place on the floured surface.  Sprinkle the top of the dough generously with flour.  Fold the dough over itself (kneading it) and shape it into a circle, about 1 inch high.  

Use a circle cookie cutter to cut out the scones, or just cut the circle into even wedges.  Should make about 1 dozen.  Place the scones on the hot cookie sheet with space between them.  Bake 10-12 minutes, until golden brown and cooked through.


For more Bridal Shower fun...

Salted Pistachio Chocolate Chip Cookies

Abby Himes1 Comment

We moved! So it was only fitting that the blog should get a little update too, I hope you like it!  I can't believe I haven't sat down at our space here since JUNE!  So much has happened - trips to Maine, moving, moving again, life just swept me away for a little while but I'm so excited to be back.  

I wish I had my life together enough to say that I planned the bright green pistachios in these cookies as a St. Paddy's day post… ha! nope but I'll take it.  I'm still getting to know our house, our neighborhood, finding the post office, trying to remember how to get back home after venturing out somewhere (it's the little things).  One of the ways I make each new house a home is by cooking in it.  Each meal acting like a root, tethering us more and more to the unfamiliar space.  The smell of these cookies worked their way through every room, wrapping around us, allowing us to sink a little deeper into our chairs.  

They sat in my tupperware pie keeper on the cutting block, where they sit in any house we're in, and allowed us to fall back into some familiar patterns.  I added the cinnamon to give a little extra warmth, something we needed during the cold days of march and exhaustion from moving.  We already finished them off!  So now I'm off to figure out the next thing.

Salted Pistachio Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 sticks butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 12-oz. bag NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
  • 1/4 cup salted roasted pistachios (shells removed)
  • 1/4 teaspoon cinnamon

Preheat your oven to 375 degrees F.

In a mixing bowl, cream together the softened butter and granulated + brown sugar.  Add in the eggs and vanilla, mix together.

In another bowl mix together the flour, cinnamon, baking soda and salt.  Slowly add the flour mixture to the butter mixture a little at a time, until all is incorporated.  Now add in the chocolate chunks and pistachios. 

Spoon on to a baking sheet and bake for 9-11 minutes or until golden brown.  Set pan on wire rack and let cool 2 minutes before removing from pan.

Dark Chocolate Coffee Cookies

recipeAbby Himes8 Comments
Dark Chocolate Coffee Cookies
Dark Chocolate Coffee Cookies

Yes!  I've been dying to try this and now I've got some GIF action on the blog, woohoo!.

These tempting cookies were born from our road trip last week.  We stopped in Greenville, SC to go to Whole Foods (that is dedication people) and I noticed a Coffee Chocolate chip cookie in their bakery section.  It was a fun treat to split with the hubby and keep our spirits going for the next 7 hours of driving.  He loved it so much he asked me to try to make them when we got home.  How could I say no?!

I swapped in some large dark chocolate chips which made a big difference and goes really well with the coffee.  The cookie we had from Whole Foods used real grounds for the coffee but left a gritty taste, it was a little much for me so I split a little instant coffee which dissolved into the dough, and a little bit of coffee grounds to keep the taste and lose some of the grit.  They are the perfect pick me up!

Dark Chocolate Coffee Cookies


  • 2 sticks butter, softened
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2-3 teaspoons instant coffee or regular coffee grounds
  • 1 bag dark chocolate chips or chunks ( I used Tollhouse)


  1. Preheat oven to 375 degrees F.
  2. Combine flour, salt, baking soda and coffee grounds into a bowl, set aside.
  3. In a mixing bowl, add the butter and brown sugar, beat on medium speed until whipped together. Add the regular sugar, and mix in again. Add the vanilla and one egg, mixing together on a medium high speed. Finally add the last egg, mix until incorporated.
  4. With the speed on the lowest setting, add a little bit of the flour mixture at a time until it's all gone. Gently hand mix or slow mix setting, add the chocolate chips.
  5. Spoon the dough on to a ungreased baking sheet. Bake for about 10 minutes, or until edges are lightly browned. Remove and let sit on the pan for 2 minutes to cool before moving to a wire rack to finish cooling.
  6. Makes about 2 1/2 dozen.

Roasted Radish Salad

recipeAbby Himes5 Comments
Roasted Radish Salad
Roasted Radish Salad

I've decided I only care about soccer when it's down to the kickoff overtime situation.  I love the tense, cringe worthy moments and could care less about all that kicking up and down the field.  Meh.  Really you're lucky I'm watching at all.  I'm almost embarrassed to admit I'd rather watch golf.  At least they get around to the putting quicker, which again is all about the tension.  This coming from the girl who hates roller coasters and scary movies.  But a crucial putt...oh yea I'm all over that one. 

I think it's about the skill and problem solving involved.  This salad however requires no skill, tension, or problem solving.  Love that!

Roasted Radish Salad
Roasted Radish Salad

Roasted radishes!  Where have you been all my life?  These spicy little guys turn sweet, and taste just like turnips when roasted, in my book that's the best transformation ever.  Turnips rule.  Being summer, these were destined for a salad, just add Gorgonzola crumbles, tomatoes from my garden and a mix o' leaves.  Oh, and don't forget a drizzle of blue cheese dressing!

Roasted Radish Salad
Roasted Radish Salad

Roasted Radish Salad


  • fresh radishes, rinsed and sliced in half
  • olive oil
  • salt and pepper
  • your favorite salad ingredients or mixed greens
  • cherry tomatoes
  • gorgonzola cheese
  • blue cheese dressing


  1. To roast the radishes:
  2. Preheat over to 425 degrees F.
  3. Spread the radishes out over a baking sheet (the one with the rim).
  4. Drizzle with olive oil, sprinkle with salt and pepper.
  5. Bake for 10-12 minutes, turning them about halfway through, until lightly golden brown and tender.

Summer Skirts (OOTD)

BeautyAbby Himes1 Comment

 Top: Target (few years old)

Shorts: Free People (Nordstroms-currently 40% off)

Summer Skirts #OOTD
Summer Skirts #OOTD

Top: Target (few years old)

Maxi Skirt: Topshop (Nordstroms)

Summer Skirts #OOTD
Summer Skirts #OOTD

Sandals: Target (last summer - similar pair here)

So this is totally different and fun!  I have just fallen in love with these two outfits - if I could wear them all the time I would.  The first outfit is actually shorts!  They are so light and airy, perfect for the hot summer days and the print is just gorgeous.  I have my eye on another similar pair at ASOS...I can't resist.  It was a complete lightbulb moment, you mean there's more to life than jean or J Crew style shorts?  The fabric is just heaven.

The second outfit, okay I had a Nordstrom gift card saved up so I was perusing the website and stumbled across this skirt.  It reminds me of one my mom used to wear that was red and white hibiscus print and of course after that I had to have it.  If I could be embodied in a skirt I think this is it.  Again, light and airy, there's actually 2 layers the top chiffon-ish printed layer and then a half slip that stops just above the knee that gives extra lining where it's needed.  It also has two half slits on the side.  I may never wear anything else ever again.

What are your summer favorites?

Disclaimer - Not sponsored, don't even know I exist, roger that.

Coconut-Pecan Banana Muffins

recipeAbby Himes8 Comments
Coconut-Pecan Banana Muffins
Coconut-Pecan Banana Muffins

I've been dreaming about my future garden lately.  I can already see the raised beds over-grown with herbs and veggies in our backyard, someday.  Spending the early morning walking through the plants, seeing what's new and watering each one.  I'd love to have so much growing that I could have a little stand at a local farmer's market and sell what we can't don't eat, talking to people that wander through and maybe even have Watson snoozing away under a tree somewhere.

I can't decide if I'm gutsy enough for chickens.

I volunteered with the USDA on Guam, where chickens roamed free and would follow just far enough behind me as I went from cage to cage feeding the Koko birds, hoping for a free handout.  Watching my every move, looking for that opportune moment to grab the food tray, I learned just how conniving and smart chickens can be!

Coconut-Pecan Banana Muffins
Coconut-Pecan Banana Muffins

You're looking at my breakfast lately, the world's biggest cup of tea and these delicious muffins.  My experimenting with coconut oil continues and led me to these power packed pretties.  Banana, pecan, and whole wheat - sounds like a great start to me.  I enjoy them right out of the fridge, especially on the 90 degree days we've had lately, but my hubs likes to microwave them up for a few seconds to enjoy them soft.  Either way, this is a great way to start the day!

Coconut-Pecan Banana Muffins

Yield: Makes 12 muffins


  • 2 ripe bananas
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/3 cup coconut milk
  • 1/3 cup sour cream
  • 4 Tablespoons solid coconut oil
  • 2 teaspoons vanilla extract
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped pecans
  • muffin liners


  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, whip together the ripe banans, sugar and brown sugar.
  3. Add 1 egg and mix until incorporated.
  4. Now add the coconut milk, sour cream, coconut oil and vanilla, mix well.
  5. In a separate bowl, mix together the wheat flour, all purpose flour, baking powder and salt.
  6. With the mixer on low, slowly add the flour mixture to the wet ingredients. Gently stir in the pecans.
  7. Line a muffin pan with paper cups, and add the batter, filling each almost to the top. Be generous!
  8. Bake 28-30 minutes, until light golden brown or gently poke the center of a muffin with a knife, if it comes out clean they are done.
  9. Let cool on a wire rack and enjoy! Store in the fridge, reheat in the microwave for a few seconds or enjoy cold.


Adapted from Southern Vegetarian cookbook

Jalapeno-Basil Chicken Salad

recipeAbby Himes6 Comments
Jalapeno Basil Chicken Salad | Seaweed & Sassafras
Jalapeno Basil Chicken Salad | Seaweed & Sassafras

The nightly Yahtzee games have begun at our house, which means it's officially summer.  After dinner we play a game or two out on the back deck until one of us can't take the mosquitoes any longer.  It gets pretty serious around here...he finally beat me the other night, so I made him rematch and I won by 4, I was close but I'll take the win!

Another big win lately, I finally bought a necklace-holder-stand thing.  It makes me feel incredibly adult-ish and organized.  I ended up buying two from TJ Maxx, (the best store ever!) a smaller one for 9.99 and the larger for 7.99, which doesn't really make any sense but I wasn't about to argue with them.  I came home and hung my necklaces up, untangling the mess, and all was right in the world.  I still look at it in the morning and feel content.

Jalapeno Basil Chicken Salad | Seaweed & Sassafras
Jalapeno Basil Chicken Salad | Seaweed & Sassafras

Oh man, this chicken salad is inspired by the best.wrap.ever. at a local sandwich shop.  They go a more Thai-inspired route which is amazing, but I decided to keep it simple.  Can I just mention that chopping the chicken in a food processor makes such a difference?! All these years I had no idea what I was missing.   The celery and jalapeno brighten this salad right up and give it a satisfying crunch.  To me mayo and celery together are the taste of summer, throw that basil in the mix and now you have something special!  It's the thing that will make people stop and wonder what that flavor is (in a good way!).  See if they can guess!

Jalapeno-Basil Chicken Salad


  • 1 rotisserie chicken (dark+white meat pulled)*
  • 1/2 cup mayo
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 green onions, ends removed
  • 3 stalks celery, leaves and ends removed
  • 1/2 jalapeno, seeds removed
  • 5 (or so) leaves of Basil


  1. Pick the chicken from bones of the rotisserie chicken (or roast/boil a few chicken breasts instead - see the note below)
  2. In a food processor, lightly pulse/chop the chicken meat until it's finely shredded and has kind of a crumbly texture.
  3. Chop and trim the veggies. Roughly chop the celery, green onions, jalapeno just so that it fits in the food processor.
  4. Blend the veggies and Basil in the food processor until finely minced in tiny pieces.
  5. In a large bowl mix together the veggies, chicken, chopped basil, mayo, salt and pepper. That's it! Enjoy as a salad or sandwich!


* Instead of a rotisserie chicken, you could boil up or roast 2-3 chicken breasts to use. Either way!