So now that the kids are officially back to school (of course impending snow/ice may change that) I have to think of a quick breakfast idea. This is also fantastic for that afternoon slump when you want the sugar, but you’re trying to be good. Don’t get me wrong, this is sweet, so it will satiate that sweet-tooth. [Read more...]
We live out in the country…not really, but everyone we know thinks so because we are pretty north of our suburb, right near a lot of farm land. With this view, you can understand why we don’t mind the extra 20 minute drive.
With any snow storm, I always get the “cozy-up” feeling and want to make warm comfort food. However, coming off the gluttony of the holiday season I wanted to keep it healthy. Cioppino, the Italian-American version of fish stew, which apparently originated in San Francisco- my other hometown- seemed like the perfect answer! You can read about the origination of the stew here: Cioppino. [Read more...]
I love the end of a year. It’s time for reflection on what has transpired over the year: the good, the bad, the fun and the ugly. I sit back and assess what I liked and didn’t. It’s the only way to change and grow. This blog is a great example of that…last year I decided I was going to do something that was just for me, something I loved and was passionate about. Here’s to a New Year filled with aspirations of health, happiness, and most of all an inspiration to try new things!
I have to admit I had no idea what Speculoos was, let alone how to even pronounce “Speculoos” before last week. It all started when I read Joy the Baker’s post on this gingerbread cake she made…find it here: Gingerbread Cake. I’m not too proud to say that I hope to make a creation as beautiful as that! [Read more...]
I had to know what each one meant! Basically not to drive you too crazy, or give you too much detail, I broke it down in the simplest terms I could find. It really all came about for me because I wanted to make the perfect chocolate chip cookie. One that my kids approved of because, really, that’s who my biggest fans are and I am to please! [Read more...]
It’s not too sweet either, so people love it! Ok here we go…ready?
1 Bottle of Prosecco (the Italians version of champagne)
Take the seeds out of the pomegranate by taking your heel and rolling it on your counter. You will hear some snaps & crackles. This is forcing the seeds to part from the inside flesh. Cut open and reserve the liquid in a small bowl. You will immediately get juice as you extract the seeds. Pick the seeds out and reserve in another bowl. When your guests arrive pour a small amount of the pomegranate juice in the bottom.
Watch the guests ooh & aahh…And make a glass for yourself!
I had a thought this morning and it morphed into one of my better cooking ideas. After the holidays and all the heaviness of what had transpired-into my gut- I was looking for something refreshing. I glanced at a cooking catalogue and was reminded of a product I had bought awhile ago. And by “awhile”- I mean a year! It was Fiori di Sicilia extract. It’s a citrus-vanilla extract that is commonly found in Penattone (an Italian dessert that my mom happens to love!) and is everywhere for the holidays.
So I thought, I have to make something with this…holidays…cookies. Duh, use it in a sugar cookie recipe! It had to be a rich and decadent sugar cookie, though to balance and contrast the flavor of the Fiori. So here’s what I came up with…I’m quite proud, I must say. [Read more...]