Salted Pretzel Peanut Butter Cookies
Apr 29
Vanilla Cinnamon Graham Cake & Vegan Chocolate Frosting
After mastering the art of vegan buttercream frosting a few months ago (which, by the way, acts entirely differently from traditional homemade buttercream frosting), I decided to try a new method. This time, rather than Earth Balance vegan butter spread, I opted for whipped coconut oil and lots and lots of dark chocolate.And for the…
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Apr 26
Fennel Lemon Raisin Sauté
I often crave the freshness of fennel. That may sound like an odd hankering, but if you think about it, fennel is really quite amazing. The fronds are unique and fragrant, the bulb is crisp and hearty, and the flavor is highly distinguished. I’m not a fan of licorice, but for some reason I sure…
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Apr 25
Chocolate Buttercream Banana Cake 🐒🍌🐒
As I quietly sat and read one afternoon, I began to hear the howling and hooting of little monkeys. Yes, monkeys 🐒. I looked around, confused, and then I just smiled. Later that day, as I descended the staircase into the building lobby, I saw those two little monkey smiling and swinging their legs from…
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Apr 24
Spinach Artichoke Chicken a La Créme
Brian loves artichokes. LOVES them. He also loves lobster. You know what this tells me? He actually really just loves BUTTER. These two items are really only a vehicle for the delicious, well, “buttery” goodness of the spread. Especially when you use Kerrygold. In any case, he likes artichoke hearts just fine too – and…
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Apr 23
Meyer Lemon Lavender Cake with Olive Oil & Greek Yogurt
But this cake—as tart and refreshing as they come—is lemon first, lavender second. Diana Henry, who includes this recipe in her new book Simple, balances the herb first by pulverizing it in the food processor with granulated sugar, then toning it down further with the tangy Greek yogurt, olive oil, and plenty of lemon zest and…
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Apr 22
Chestnut Chicken Chowder
I actually only made this soup because I had a zillion other things going in the kitchen on this particular day, and figured, “why not?”I’ve been cooking meals for a friend and her hubby weekly, and often times that means three or four big meals going all at once on the food prep day, in…
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Apr 19
Spicy Chicken Parmesan
In all my years spinning around the sun I don’t believe I’ve ever had chicken parmesan before. I know, ludicrous, right? Not necessarily an American staple, it seems like something everyone should have at least once. I’ve had eggplant parm in my vegetarian days, but this is my first experience tackling the super delicious and…
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Apr 18
Strawberry Rhubarb Pastry Pie
I’ve been told (complimented) that my blog and my recipes project perfect timing for the season. Well, I should hope so! Thank you, by the way.This recipe has been on my mind for quite some time – and I’ve been waiting, ever impatiently, for rhubarb season to arrive! While we may not yet see the…
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Apr 17
Spaghetti & Meatballs
It’s not often that I’ll create something so basic in my kitchen. I like snazz things up a bit. You know me.Alas, my dear hubby requested basic spaghetti and meatballs. I asked him if he wanted me to make the pasta, the meatballs, and the sauce – or did he want something more ordinary.I was…
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Apr 16
Meyer Lemon Avgolemono Soup
Avgo-wha? “Ah-vo-LEMEN-o” – apparently the Greek “g” is silent in this case. The mixture of eggs, lemon, and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. The key to avgolemono is the lemon-egg sauce. – This time…
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