Spicy Thai Lemongrass Shrimp Soup

I was really in the mood for something spicy. Something Thai – something citrusy, something gingery, and something to pair well with a chilled glass of Grooner. The citrus-ginger combo, along with the spicy shrimp, was the plan to play off the simple, clean amazingness of my first bottle of Grüner Veltliner. Oh boy was…

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Jamaican Jerk Shrimp and Purple Sweet Potato Pancakes

Remember the whole chicken and waffle craze? Well, it’s so last year. Really, it is… Who wants fried chicken and syrupy sweet, crusty waffles anyway? Many folks, I’m sure. But not this little princess. Something a little more exotic for me… …and “rare,” in that I’ve been dreaming of purple sweet potato season for months…

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Flaky Apple Pecan Tart

As I was driving home from an early morning meeting, I pondered what to bake this day. Yes, I know. I love my life. I simply get to sit and dream of delicacies and and decadence to creatively craft and consume. In all reality, I live the same life as everyone else. Stresses here and…

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Spicy Sweet Potato Tomato Soup

There’s soup, and then there is soup. This is definitely the latter. Soup that is spicy, thick, creamy, aromatic, comforting, filling, and just all the right things to nourish your heart and soul. That’s what this soup is… That’s what it does… Spicy Sweet Potato Tomato Soup 1 Tbs. olive oil 1/2 yellow onion, chopped…

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Berry Walnut Cream Phyllo Turnover – Hot Mess

Traditionally, turnover pastries are made with a puff pastry or flaky croissant-like base. I decided to “turnover” the rules a bit on this sweet treat, and use a super duper flaky phyllo dough as the crisp, decadent base. Filo (or phyllo) (Greek: φύλλο “leaf”) is a very thin unleavened dough used for making pastriessuch as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering…

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Raw Orange Spiced Chocolate Tartlettes

Well, it’s OFFICIALLY baking season. Actually, I believe the holiday baking and cooking whirlwind began weeks ago ~ I know I’ve been busy and it’s only going to get more hectic. Thus, I’ll take a little break from baking in the kitchen, perse, but refuse to give up the sweet spiced goodness of the season. As a result,…

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Over-Under Mocha Crusted Zabaglione

You may choose to allocate this variation of crèma catalana as a crème brûlée of sorts. Or, you may determine this dessert to be a fancy stirred stovetop pudding. But no matter how you spell it, there’s something extra special about this sweet, creamy, and rich vanilla custard. Yes, it’s brûléed for a sweet, glassy finish over…

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Chocolate Bourbon Pecan Phyllo Pie

It sure seems like everyone insists on traditional pumpkin pie for Thanksgiving. I have no problem with this. In fact, my bestie and I baked up a gorgeous leaf layered pumpkin pie for Thanksgiving this year as well. We gobbled it up – yes, we did. However, there is also a time and place for…

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Thai Cashew Ginger Chicken Pastry Star

Honestly, how could you not absolutely love everything about Thai food? It’s clean, it’s fresh, it’s sweet, it’s salty, it’s spicy, it’s both pungent and fragrant, and it’s so very satisfying. I have to admit, it’s been awhile since I’ve treated myself to anything of the “Thai” variety. You see, I’m a softie when it…

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