This post should be titled “How to completely negate an 8 mile run in one minute.”

Before these life-changing cookies, I could take it or leave it when it came to Nutella. It’s probably the only thing I could watch Ivan eat off a spoon and be content to just watch. I am aware that there is a World Nutella Day, so there’s clearly a very devoted following, including my usually apathetic about sweets husband. I think it’s just because I am not a huge fan of hazelnuts, but anyway, let’s stop talking about why I didn’t care for it and talk more about why I am now reformed.

These. Cookies. Are. Ridiculous.

Ridiculous.

The crackly outer crust with the complex chocolate-ey smooth and chewy center smacked with gobbers of milk chocolate is pretty unbeatable. This was the best reward for a run I’ve ever had.

For the Recipe, click here:

Nutella Chip Cookies

Sneak Peak: We are headed to Utah this weekend for another round of snowboarding! I will be making a Moussaka ahead of time to pop in the oven after a powdery day on the slopes. Stay tuned…

I had a pretty perfect Valentine’s Day. I know it’s one of those holidays that everyone has a ranting or raving opinion on, but what’s the harm in telling someone you love them?

Though I make Ivan breakfast quite often, there’s something special about a romantic table for two spread with a fresh tablecloth and Sweet Corn Cakes hot off the cast iron. A dollop of bright lemon and agave yogurt with warmed maple syrup round out this sweet and savory breakfast.

Don’t wait for Valentine’s Day to come around again to make these!

For the Recipe, click here:

Sweet Corn Cakes with Agave Lemon Yogurt

In an attempt to make Busy as a Brie as helpful and friendly as possible, I want to know what you want! Take the anonymous poll below to influence the recipes I will post in the future! Voting will continue until Monday, February 21st! Thanks for your help…

Umm…so what I said yesterday about limiting the sweets? Yea, I probably should have waited til after Valentine’s Day to make such a proclamation. These goodies may be slightly cheesy, but I’m pretty sure if I had a kid and I sent it to school with these, I would be a super mom. Just sayin’.

In any case, I have no kids, so the more for me and my honey. Sometimes it’s nice to not have to share.

For the Recipe, click here:

Red Velvet Whoopie Pies

Ok, I’ll just cut right to the point… It’s been awhile. This isn’t to say I haven’t been in the kitchen, because I definitely have been, but there are times when I just enjoy throwing things into pots and dishes and ignoring my pretty little measuring cups. 

The good news is, Busy as a Brie is back. After many emails from friends and family with subtle hints to get my blog in gear, it’s nice to know someone out there is enjoying my recipes!

Here’s the thing though. I’ve got a marathon in June. I just started my training. My eating changes pretty drastically when the running season begins, so you can expect more hearty dishes and less sweets. But fear not, the sweet stuff will always come around from time to time!

Let’s get right to it with this beautiful, rich and luscious soup.

For the recipe, click here:

Wild Mushroom and Barley Soup

If there’s something you really need to make from scratch this Thanksgiving, it’s cranberry sauce. If you’re not already convinced, read on…

One: You can make it many, many days in advance since cranberry sauce is like a fruitcake…it never spoils

Two: You can monitor the amount of sugar so that the fresh, tart flavor of the cranberries is preserved.

Three: It’s ridiculously easy.

Four: It will impress your guests… For some reason, this one really strikes the non-cook as a feat of greatness. I have no idea why, since it literally takes 20 minutes and for most of that time, you are twiddling your thumbs!

I hope I convinced you to try something different, like this recipe? Even if your turkey comes out a big disaster, at least you can say the cranberry sauce is homemade.

For the Recipe, click here:

Framboise Cranberry Sauce

Though I look forward to it, Thanksgiving scares me a bit in terms of nutritional value. I mean… potatoes are fine, but when combined with butter and cream, they are no longer saints. Somewhere amongst the buttery delicacies, the veggies get lost. I mean, seriously, who wants green beans when you can stuff your face with stuffing? 

But maybe, if the greens were more interesting than steamed and salted, you would be more apt to put them on your plate? Give greens the chance to add some health to your meal with this complex and flavorful side dish that takes no time at all to prepare.

For the Recipe, click here:

Lemon Ginger Collard Greens with Golden Raisins

I gotta say, it’s a lot more fun to be in the kitchen when you have a little shadow chef to chat with while you’re working. I am contemplating getting Mecho a mini apron and chef’s hat…

This morning, Mecho and I had a long chat about what our friend Mr. Lei would like for his birthday and to my surprise, Mecho suggested I go with one of Ina Garten’s delicious tarts. Maybe when I’m away he is watching Food Network? I wouldn’t be surprised. I think this tart could be a nice substitute for traditional pumpkin pie at your Thanksgiving table. Since it has a mousse filling, it’s light and fluffy and much more palatable after a gutbusting meal!

For the Recipe, click here:

Pumpkin Banana Mousse Tart

One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?

I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?

For the Recipe, click here:

Spiced Brussels Sprouts with Pecans and Cranberries

Yesterday at the Farmer’s Market, I found some amazingly gooey, ripe dates which are almost too smushy to pack and eat on their own. Immediately, I thought of making some truffle sized date balls. I love this no-bake, easy snack that you could serve at your upcoming Halloween bash!

How about putting a whole almond in the middle of them to make them look like eyeballs? Or you can just leave them as is…creepy or not, these are no doubt, delicious. Ivan and I snacked on them while carving pumpkins at the park. Pretty awesome date I must say…

For the Recipe, click here:

Crunchy Date Balls with Coconut Crust