Ok, possibly I spoke too soon. It’s harder than I thought to stay away from Busy As a Brie! Of course, I have been in the kitchen, and I will admit, it’s nice sometimes to just cook by feel and not worry about writing down measurements, but I just made this batch of Pecan Sandies and as I was savoring my second one, I started to feel like I was cheating on you. They were so tasty that not posting the recipe would have made me feel just as guilty as eating the entire batch myself.
So maybe I will just stick to once a week until Ivan and my long overdue wedding extravaganza is over! That way, we both win. Now get on these cookies. I bet you have all the ingredients sitting in your pantry.
For the Recipe, click here:
Pecan Sandies
I have just returned from a wonderful wine-filled weekend in Temecula Valley. Although I did some wine tasting in Stellenbosch, South Africa and vaguely remember visiting a vineyard with my parents when I was a kid, I can’t say I ever went wine tasting during a part of my life where I actually cared about wine. So this was a new experience. One that I would love to repeat, but have quickly learned must be paced slightly differently.
You see, I went with my parents and while my mom is more a sipper, my dad and I sort of treated it like a competitive sport to see how much we could possibly stomach in one day. Not the best way to do it, we found out. But enjoyable nonetheless…I think in about three months, I’ll be able to handle Napa!
Here’s a fresh, surprisingly light breakfast that made our drive to California tummy grumble free!
For the Recipe, click here:
Fluffy Lemon Ricotta Pancakes with Fresh Berries
Every year on Fourth of July, we have American Food day at work and inevitably, someone brings in McDonald’s or Kentucky Fried Chicken. I’m always a little queasy looking down the buffet line at the greasy gunk that I find pretty disgusting.
I figure a little fruit with bright pops of color won’t do anyone any harm. And on top of a traditional American Buttermilk Pie with some Rum Whipped Cream, I’m not being toooooo anti-fun. (Fun is defined here as fatty.)
For the Recipe, click here:
Fourth of July Buttermilk Pie
Here is proof that things do grow in the desert. That gargantuan zucchini came from my friends’ garden! Pretty impressive huh? And here is something I am so glad I purchased… a giant muffin pan. Because seriously, the truth is, I make muffins, I consume two or three and then just feel guilty about it. So, I figure one monster one will satisfy my tummy and my mind. Perfect solution to my problem I think. I recommend you get one and make some of these breakfast beauties.
For the Recipe, click here:
Garden Breakfast Muffins
I’m watching Wimbledon at the moment and John Isner and Nicolas Mahut are tied in the most epic game in the history of tennis. They have been playing for NINE HOURS and FIFTY EIGHT minutes! And I thought running a marathon was physically exhausting. Can you imagine? And they aren’t even done yet! Because of the fading light, they suspended the match and will resume play tomorrow!
Anyway, even if you aren’t a fan of tennis, I’m hoping you will be a fan of these delectable little snacks. Simple to make and impressive to your guests, they are a wonderful starter or appetizer.
For the Recipe, click here:
Prosciutto Wrapped Figs with Goat Cheese and Honey
I’m in a mundane rut that consists of peanut butter, jelly, fruit and nuts at the moment. Ivan likes to call this birdfood, and I’m sure it disgusts him that I have been eating nothing else, and a ton of it. This is either because of my hectic schedule or due to a small case of homesickness. Homesickness specifically related to the sale of my childhood home. My parents are moving… tomorrow. I’m a bit sad that I won’t get to play one last game of Bocce in the backyard.
Melancholy has made me an absolute bore in the kitchen. So today, I bought a boatload of fresh veggies which are now hanging out in my fridge, chattering about what delicious little munchies they will become. So stay tuned, but as I said, for now I leave you with peanut butter… and jelly if you like…
For the Recipe, click here:
Peanut Butter Cookies
I love Boston sports! My mood swings are usually regulated by the Red Sox, and when they almost traded Mike Lowell last year, I suffered from shortness of breath. So here’s the deal. I did something today that I’m not so proud of. Seriously, I’m feeling a little bit embarrassed.
Ok, here it is… I used a boxed cake mix. I went to the grocery store at midnight to avoid being seen by anyone I know, because placing that box on the conveyor belt made me cringe a little. I am no Martha Stewart, but I always bake from scratch. I’m hoping my mom isn’t about to disown me. To redeem myself, I at least made my own buttercream!
But here’s the deal, I had two baking projects today (the one I am proud of and excited to share with you will be up tomorrow!) and I didn’t feel like spending all day in the kitchen so I struck a compromise. And I cannot lie, these are undeniably tasty. Oh… and also… I used green food coloring! Yup, I am completely out of control.
For the Recipe, click here:
Boston Celtics Buttercream Cupcakes
This happens quite often. Ivan and I plan to venture out on Saturday morning and pop into a breakfast joint but nine times out of ten, we end up staying home. I think it’s because we are both very opinionated about our eggs and don’t enjoy shelling out oogles of cash for some under-stuffed, measly omelets. We have found that breakfast, is just better at home!
Take this Spicy Southwestern Layered Chicken Frittata. This took me no time at all and used up a bunch of ingredients that were bopping around the fridge with no destination. I even had some frilly lettuce straight from my friend Zipporah’s garden! I think we hit it on the nail. And, we got to lounge around in our bathing suits on this 107 degree day! What could be better than that?
For the Recipe, click here:
Spicy Southwestern Layered Chicken Frittata
I am zooming out the door, late as usual! Just wanted to share this sugary, easy chocolate confection. I am planning on adapting this for Christmas gifts (maybe a little peppermint oil?), but I don’t think you need a holiday as an excuse to make it.
Just a tip… When cutting into pieces, don’t cut with the knife, instead, simply stick the tip of the knife into the bark in the approximate place you want it to break and allow it to fracture by itself. Otherwise, the white chocolate will slide off the dark chocolate!
Don’t worry about having even pieces. There always seems to be someone who wants to small one and someone who wants to gigundous one. I don’t think you have to guess which one I have my eye on.
For the Recipe, click here:
Pretzel and Toffee Chocolate Bark
Life is so great! I’m loving everything about the sun and days spent entirely outside that it’s been a little difficult to spend much time in the kitchen. From the moment I wake up and brew some coffee, I’m itching for a good book, a summer berry smoothie and my feet kicked up out on our patio. Turning on the oven just seems like a drag!
Today was the first day in about two weeks that I visited an actual supermarket. My pantry was looking a bit sad. Farmer’s markets have made it easy for me to avoid the usual routine. No complaints here.
This stress free salad would be wonderful with some grilled chicken, fish, or just as it is. I confess, I topped it with some leftover BBQ Pulled Pork and was extremely satisfied!
For the Recipe, click here:
Black Bean Spring Salad
