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All the Good Cookies author: Gretchen Holt-Witt publisher: Houghton Mifflin Harcourt photos: yes hardcover | 185 pages chapters/sections: the classic gotta-haves for a bake sale / seriously chocolate / everyone can have a cookie (allergy specific) / celebrate / make it fast / sensational cookies fun features: 100% of author proceeds from the purchase of this book go direc
I'm a dreamer. I get that from my mom. We can plan for hours on end about the businesses we want to open. I mean, we do it so often and so intensely, we almost start believing it's actually going to see fruition. For me, it's a small bakery, a food truck, an artisan cheese/bread/whatever shop, a pop-up restaurant... you get the drift. I'll write a cookbook, run a viney
Lately, I've felt the demons rising up, twisting and pulling at my insides. Jealousy, insecurity, desire, and other hybrids sprung from a mixture of all three. I've let myself get sucked into the chasm. I'm sure it's a personality trait, but I think it's also a quirk of human nature. I've always strived to be easy going, relaxed, and just plain old kind. Usually I ca
These particular popsicles are about two years in the making. I've mentioned my pension for putting things off, have I not? I finally decided that the time was ideal to put them into motion. And of course, it took all of five active minutes to mix up the ingredients and get them into the freezer. The resulting popsicle is both creamy and delightfully tangy at the same tim
YES! Due to popular demand, the Summer of the Popsicle is making its triumphant return! I'm so excited to know that so many others love those icy cold treats on a stick as much as I do. So many cool and delicious treats were shared last year, that I could not wait any longer to start filling up my freezer. Are you ready to break out those different sizes and shapes of mo
Have you seen the commercials? Do they make you hungry? Well, that is EXACTLY what they kept doing to me! So, when I had the opportunity to load the kids into the car and head over for breakfast with a little #FrenchFlavorFlair, I didn't waste any time. Seriously, I didn't...just ask the hubs who was at work and missed out because my impatience won out. The har
I know, I know. I do. I know for a fact that at least half of the people reading the title of this post are thinking "Eeeewwwww, tomato popsicles!". I mean, I understand that are not your average ice pop. When you're craving that icy cold concoction, I'm guessing the flavor that pops into your head first (or second...or fifth) is not tomato. That's okay. These
The universe works in mysterious ways, wouldn't you agree? Case in point: my macaron-making "trials". How perfect is it that in midst of my first few attempts at making that elusive French cookie, after only trying one in my lifetime mind you, that I am offered the chance to receive a beautiful box filled with a variety of dainty little macarons from Sucré New Orleans? I was meant t
Sometimes I hate to say a certain food or dish is "the best". I mean, that is a very serious...a very personal...statement. Sure, there have been moments after eating a particular dish that I've proclaimed it amazing, and possibly even thrown that two word phrase out there. But again, my "the best" may not be your "the best". All that useless blathering aside, I bet you c
The Mermaid of Brooklyn author: Amy Shearn publisher: Touchstone source: TLC Book Tours soft cover: 368 pages "foodie" elements: Not necessarily a foodie-novel, but there are moments where food and/or drink are mentioned...enough to inspire. random excerpt: I squinted at Betty and Charlie, playing nicely together for once, even if they were sculpting a disturbingly phalli
This week's #SundaySupper theme is all about trying something new in the kitchen. Be it a recipe that you've had your eye on for a while (or filed away for decades...like I may or may not have), a new technique you've been wanting to master, or perhaps diving in to a cuisine that you are unfamiliar with. We're talking adventures today! Of course I have countless numbers of recip
"There's some things though, I know for certain: always throw spilled salt over your left shoulder, keep rosemary by your garden gate, plant lavender for good luck, and fall in love whenever you can." Our food 'n flix pick for this month was an oldie, but a goodie: Practical Magic. Sisters Sally and Gillian are raised by their quirky, lovable aunts after their fath
This is a Sponsored post written by me on behalf of Avocado App. All opinions are 100% mine. Cinco de Mayo is a huge day around these parts. Sure, we use the old American excuse to party, drink margaritas, and eat lots and lots of tortilla chips and guac in commemoration of the Mexican victory in the battle of Puelba. As many of you know, my hubby hails from Mexico (not Puebla, t
I don't know about you, but I feel like a kid at Christmas when a package shows up at my front door. I mean, even if I'm expecting it, there's nothing like the anticipation of wrasslin' open that box to see what's inside. If you're anything like me, you'd enjoy receiving a bright orange box at your doorstep every month that is filled with fun, healthy products. Some items may be ne
Condiment-a-holics raise your hands! You know who you are. You, with the refrigerator doors that are bulging under the weight of jars and bottles in every imaginable shape, size, and content. One shelf in your pantry has been taken over. I'm guessing there is some sort of box, basket, or tray on your table...perhaps a countertop...displaying a few of your most-used, most-belo
When I think of bridal showers, I tend to envision pink and gauzy and dreamy. These visions are probably more of an ideal than a reality. Well, my reality. There may be plenty of brides out there who get to have those kinds of showers. I, myself, have never been to one though. I think I've only ever been to one or two bridal showers in my lifetime. And nobo
My top three holidays: Thanksgiving, Independence Day, and National Garlic Day. For real. My kids even know when National Garlic Day is, because it's the first thing I write on my brand-spanking new calendar every year. Okay, maybe it's not the first thing. But that's only because I start in January and write things "in order". So, it's more like the fifth
Who else is beyond ready to sip chug sip cold cocktails under a warm sun? I'm trying my hardest to shake off winter, and apparently so is Mother Nature. I've had to cave a few times and turn on the heat at night. Thirty-eight degrees is cold no matter what the calendar says. Last night was a whole different beast, however. Slanting rain was coming down with such a fi
Every cook loves their tools. Some cooks love their gadgets. Most cooks have at least one (disorganized - please tell me I'm not the only one) drawer full of equipment with various degrees of use. I am a tool lover (knives, wooden spoons, hand-held graters, strainers)...and a gadget hoarder (cherry pitter, garlic slicer, various zesters and peelers, and doo-dads). So when I h
I probably sound like a broken record sometimes. But hey, I like listening to the same record over and over again if it's a good one, so... I could...would...DO...happily make a meal out of a freshly baked loaf of bread, some wine, some cheese, maybe some fruits/nuts/meats. Throw in some cloves of roasted garlic that I can smoosh in. It just makes me smile. Since the
Gwynie did it again. She wrote another awesome cookbook. I remember when I checked My Father's Daughter out from the library, read through it, and immediately went to Amazon to order a copy for myself. Well, the same scenario played out with It's All Good. Now, I didn't go in expecting to love either book, I just did. I'm not a Gwyneth-Paltrow-the-actress fanatic. &nb
Let food be thy medicine and let medicine be thy food. -Hippocrates If you've ever read any of my numerous "inspired-by-food" posts, you've probably noticed a trend. Fun. Light-hearted. Fluffy. They're a source of enjoyment for me (and hopefully for others). Today I'm veering off that path for a bit to talk about a film that I think every single person in the
Do you love movies? Do you love food? Do you ever watch movies that make you crave a certain food...movies that make you want to run into the kitchen start sautéing like a mad (wo)man...movies that give you an urge to hunker down and bake...movies that make you want to throw back a cocktail or two with the girls? Then there's those movies that make your soul yearn for faraway lands a
You know I'm a sucker food "food holidays" right? Well, if you didn't know it before, you know it now! So, when Leslie asked if I wanted to make empanadas for she made, ella hace to coincide with National Empanada Day (that's today) this month, you can probably guess that it took me all of 1 second to contemplate. YES! Duh. Now, if you're familiar with our serie
Say you had a family of five. Now say I handed you $11 and told you that was all the money you had for all five of you to eat for the day - breakfast, lunch, dinner, snacks, and drinks. Eleven. Dollars. Please assume that three members of that family of five were children and/or teenagers. Imagine that they need fuel to get their bodies and brains working in the morning
I've probably mentioned this a feeeewwwww times before, but when I'm in the mood for a) something quick or b) something cheap, I usually turn to noodles or eggs. Or noodles and eggs. Noodles are filling. Eggs are packed with protein. Both are easily adaptable. Possible variations are endless. My guess is that you could probably make pasta and/or eggs every s
Still boozin'. Still infusin'. Yes, it's become a bit of an obsession. Seriously, I'm in need of a liquor cabinet to hold the rainbow-hued bottles of liqueurs and infusions taking up space on my counters and in my pantry. I have designs on a few different ones, actually. All of which would make the perfect home for my collection of squatters. But really, can
When I'm looking for a quick meal to get on the table, there's a 50% chance that I'm reaching for some sort of noodle*. Combine the noodles with some sort of protein and a veggie or two, and there's a quick meal on the table. Now, normally those are every day meals...the kind that may get a shot on Instagram, but probably don't make it to the blog. Until there's one that
This coming Wednesday (April 3rd) is Whole Grain Sampling Day. If you hang out with me in places like Instagram, Twitter, and/or Facebook, you've probably noticed that I've been sampling all sorts of whole grain foods lately. We eat our fair share of whole grains in this house - some of my favorites being farro, wheat berries, brown rice, and steel cut oats. I love the extra
I'm not gonna deny it. When somebody (myself included) mentions Limoncello, my mind wanders to Positano. I long to sip a chilled glass of the sweet, yet tangy yellow liqueur under the shade of an umbrella staring out at the stunning Amalfi coast. While gazing into deep eyes of one dreamy Marcello. (Figuratively, of course. I am a married woman, afterall.) Pos
Today I'm being featured by the incredibly sweet, proud-to-be-called Momma, Tammi. Tammi blogs about momma-hood, family, and food at Momma's Meals. On Fridays, Tammi loves to give some love to other food and momma bloggers on her Featured Friday series. I'm so honored that she picked me today! And I cannot believe she actually picked TWO things to make from my blo
It's that time again! Time for me to hang out in the kitchen with one of my favorite amigas, Leslie for she made, ella hace! This month has flown by so quickly, but we didn't want it to pass us by completely. Our theme for this month is shrimp. When I told mi esposo what I was making today, he laughed so hard that tears were threatening to burst from the corners of his eye
Although it is officially Spring, you'd never be able to tell it by the snow boots still strewn all over our entryway. Instead of witnessing quiet birds huddled together in the tree in my front yard, I want to hear a raucous racket of tweets and chirps that won't let me sleep! I want to see tender green shoots with buds emerging from the ground, as opposed to those brittle remains
I love food with a story...with history. You can find many variations for the beginnings of Hot Cross Buns. Probably originally called simply "cross buns", they were sold hot - earning the expansion of their name. Whether their lore lies in Pagan or Christian roots is probably the biggest debate. But, like many beliefs, there is a golden thread of truth that runs throug
This month's Food 'n Flix selection is not one that I would coin an actual "foodie flick", but somehow it worked. Our host this month is Tina from Squirrel Head Manor; her choice - How to Lose a Guy in 10 Days. And I love it that she picked something unexpected! I will admit that I cringed a bit when I first heard her choice, though. Why's that, you ask? It's
"'What are you doing?' I asked him. And he answered me with a question in turn. "'What shape is water?' "'Water doesn't have any shape!' I said, laughing. 'It takes the shape you give it.'" For this round of Cook the Books, we're reading something that I probably would have never picked up myself, The Shape of Water by Andrea Camilleri, as picked by Rachel. This is
In truth, I always thought that the first place my international travels would take me would be Italy. Most likely, Tuscany. It's just a dream I've had for as long as I can remember to see rows of grapevines stretching over waving hills as far as the eye can see. I imagined fat lemons and olive groves and "creepy Italian trees". In the land of make-believe, I even envis
Do you know what today is? That's right, it's the sixteenth - and that means Bread Baking Babes! Lien from Notitie de Lien is our host kitchen of the month and she has chosen a rich, buttery, decadent Gâteau à la Crème for us to bake up in our kitchens this month. The original filling is made from egg yolks, sugar, lemon, and crème fraîche. That's a big yum. However.
This is a variation on another one of "those recipes". You know the ones. The really catchy ones. The ones that people latch onto. They see somebody share it and then promptly go into the kitchen to make it themselves. And then they realize that is so ridiculously good that they in turn must share it as well. In short, a recipe that's gone viral. I don't
Isn't it funny how our tastes change as we get older? Certain things we loathed as kids are things we cannot imagine our life without now. I used to balk a bit at the strongly scented wishes for a good day as my mom made her way out the door to go to work on school days. (I love you, coffee.) I remember wondering what my dad saw in that lumpy, bumpy, greenish-purplish ski
I am the only person in my house who likes salmon. Eek! Saying it out loud makes it real. But I don't get it. Now, it's funny, because Sweet Thang will tell me that he likes salmon (he's a big lover of pretty much any "white" fish). He'll go so far as taking a bite or two of it when I make it. He'll smile and nod his head, eyebrows raised. But two bites i
aka Proscrastination Soup - so worth the (unnecessary) wait. A few days ago, I mentioned my habitual practice of procrastinating - especially when it comes to things that are quick and simple to make. And I'm gonna go ahead and say those things are usually particularly tasty, as well. This soup is one of those things. I guess that mentioning it "out loud" must h
Hear ye, Hear ye! I am the Queen of Procrastinators. Would you like to see my crown? But the really funny thing about it is - I usually procrastinate on the really, really easy things. For example, I have a pot of soup that I have been meaning to make for three weeks. I have everything that I need to make it. It's simple. It takes no time at all to put toge
I mentioned the other day that I've been experimenting with absinthe in the kitchen. This dish is another product of those experiments. A close favorite to the salmon in that initial post, actually. It's a riff on two classics - Scampi with it's garlicky butter sauce and the absinthe and "green" of (Oysters) Rockefeller. Combined, they make one of those dishes that
About midway through February, I got it into my head that I was going to post only Irish recipes in March. That's it. Oh, the thoughts swirling through my head. I went so far as to make two lists. One was a running list of the different dishes and drinks that I wanted to make. The other was something I do every month - a "calendar" of sorts where I list all of the
Over the past week or so, I have been experimenting with Absinthe. In food, not in my glass. Somebody I know asked me if I had any experience cooking with Absinthe, and I had to say that I did not. Well, if you know me, you probably know what that resulted in. Getting some experience. It's true. If there is something I despise, it's not being knowledgeable - a
Samir grew up in his family's traditional Indian restaurant. But as young adults tend to do, he turned away from that tradition and heritage to learn something new and modern by going away to culinary school to become a chef specializing in French cuisine. When we meet him he is rigid, uptight, and basically - unhappy. When he is passed over for a promotion he's been working
Olive oil and butter = two fats that I always have in the kitchen. I'd say that I reach for the olive oil or butter for the majority of things I make in the kitchen, from baking to sautéeing. Coconut oil comes in a close third. When it comes to deep-frying, I reach for the vegetable oil. Lard and shortening make rare appearance, usually in a pie crust. Corn oil? &nb
Every once in a while I do something rare - I fall in love with a bowl of thick soup. I've mentioned before (you know, once or twenty-two times...) that I am a brothy soup kind of girl. I turn up my nose at "soups" that look like baby food. But then, something like this pot of hearty, rustic...and thick...soup jumps up, slaps me hard across the face, and calls me a liar.
I kept seeing these commercials from IHOP about their new sandwiches called Griddle Melts. And every single time I saw them, I was tempted. I wanted one of those sandwiches in my hand. I guess that means the marketing department is doing something right. So yes, this was going on for a week or two before I received an email asking me if I'd be interested in trying "a ne
