Pumpkin Brownie Loaf

January 3, 2015


Salted Caramel Cupcakes

December 2, 2011

Ingredients 1/2 cup butter, softened 1/2 (8-oz.) package cream cheese, softened 1 1/4 cups sugar 3/4 cup firmly packed dark brown sugar 4 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 (8-oz.) container sour cream 8 ounces chopped semisweet chocolate 1/4 cup whipping cream 2 tablespoons whipping cream Salted Caramel Buttercream Garnishes: sea salt flakes […]


Chorizo Tomato Skewer Bites

March 5, 2012

4 links smoked Chorizo sausage 1 pt. cherry tomatoes Slice sausages into 1/2″ coins.  Preheat oven to 400 degrees.  In a medium saute pan over medium heat drizzle olive oil.  When oil begins to shimmer place sausages in single row, frying for roughly 1-2 minutes until browned.  Flip over and skewer cherry tomato with the […]

New Orleans Cooking Class – August 10th

May 30, 2013

New Orleans is on the menu, and they know how to celebrate everyday in high style! Don’t book that flight down South, come around the corner and find out what the Big Easy is serving on the menu The menu will include: New Orleans Barbecue Shrimp Cajun Greens Red Beans Quick Jambalaya Beignets Class size […]

chocolate waffle cookies

Chocolate Waffle Cookies

October 31, 2009

>I remember when my grandmother used to make these. It was so interesting to me because the concept of making a cookie in a waffle iron seemed unusual the first time. Her recipe makes the most delicious waffle cookies and I love the fact that I get another use out of my waffle iron. You […]

Antipasto Dip

January 3, 2015

everything bagel breakfast pudding

Everything Bagel Breakfast Pudding

August 21, 2012

I love a breakfast pudding, something I can throw together the day before so the next morning all I have to do is pull it out of the refrigerator when I first get up and let it sit out for an hour to take the chill off, then throw it in the oven.  I can […]


Lilac Cream Pie

June 3, 2013

This is the Summer of cooking with flowers, and that would not be complete without using lilacs. At this time of year there is a profusion of lilac blooms in the air. I simply created a lilac sugar, which I then used to sweeten the custard of this very pie – topped with sweetened whipped […]

Red Sangria

April 5, 2010

The weather is getting nice and it’s time to start thinking about refreshing beverages to sip on while you enjoy the sun.  One of my favorite staples is sangria.  It is simple to put together, but does require some planning by placing all of your ingredients in the refrigerator overnight to chill them.  And to […]

Happy Holidays

November 29, 2009

I wanted to show you a photo of the Thanksgiving table setting I used this year. The Faux Bois dinnerware I had created for kon-tent, olive wood flatware and vintage Thanksgiving towels used as napkins. Sorry I have been silent for the last couple of weeks. I have been busy working on finishing my first […]

Correspondence – a lost art

March 13, 2009

I recieved a ‘Thank you’ letter in the mail today from my friend Ginny and it made me take the time to think about how receiving actual written letters is almost a lost art these days. Most correspondence is typed and sent, emailed or in my daughter’s case – text messaged. With all of the […]

SHOP – Essentials Handblown Bordeaux Grand Cru Stemware

November 23, 2012

Tall with a broad bowl, each Bordeaux Grand Cru stem is designed for full bodied red wines like Cabernet Sauvignon and Syrah, as it directs wine to the back of the mouth.  Each 35 oz. Bordeaux Grand Cru stem measures 11″ tall and is a true heirloom. Handmade for me in Germany by a company that has been producing […]

Sticky Biscuits

January 3, 2015

ross sveback cranberry chili meatballs

Spicy Corn Relish

January 3, 2015

ross sveback smoked paprika hungarian stew
ross sveback roy fairchild sound of moon

VISUAL – Roy Fairchild-Woodard

May 14, 2009

I have heard people say you should only buy art as an investment or it should match the kon-tents of your room. I say forget about all of that and throw it out the window. Art should be purchased because it imbues a sense or feeling when you look at it. I do not care […]


September 9, 2011

Simple, easy and refreshing. You can easily translate this for any fruit of your choosing. I specifically use Everclear instead of Vodka since it is that much more effective in sapping every ounce of flavor out of whatever I am infusing, in this case it was blueberries. I infuse these in large Weck Juice Jars […]

SHOP – Edible Pink Glitter

January 16, 2013

1 oz. Edible Pink Glitter for decorating your cakes, cookies or whatever else your crazy imagination can dream up. Edible Pink Glitter – $7

Brown Sugar Pavlova

August 30, 2009

This dessert only looks intimidating – it really is not that difficult at all to make. A Pavlova is simply a meringue that has been baked at a low oven temperature for about an hour, then cooled. When done, it becomes this light, crunchy meringue that can be topped with a myriad of delicious things. […]

Tollhouse Cookie Cake

March 18, 2013

I was inspired to make this cake after watching my daughter make cookies the other week and she was stacking them up on the cooling rack – it made me wonder if I could make a cookie cake. I am not going to pretend this is high-brow, yet I will admit this sure is delicious. […]


Throw the ultimate PRIDE spread

June 13, 2013

I wanted to elevate the tired rainbow of years past and give it a classic twist with which to launch from. No-Bake Birthday Cake Cheesecakes Rainbow Layered Salad in a Glass Rainbow Bread Sprinkles Brownie Cookies Blackened Chicken Chopped Salad with Honey Vinaigrette Smartini ZOKU Slushies Glitterbomb Cupcakes Rainbow Vegetable Platter with Pepper Ranch Dip […]

Gratin of Potatoes & Pancetta

October 22, 2011

Ingredients 2 ounce dried porcini mushrooms 1/2 cup boiling water 1 tablespoon oil 8 ounces pancetta, diced 1 onion, sliced 2 cloves garlic, chopped 1 teaspoon thyme, chopped salt and pepper to taste 1 cup cream 1/2 cup milk 1 pinch nutmeg 2 pounds potatoes, sliced 1/8 inch thin (on a mandolin) 2 cups gruyere, […]

ross sveback apple ambrosia salad

Apple Ambrosia Fruit Salad

February 26, 2015

This recipe comes from the INSPIRALIZED cookbook by Ali Maffucci, I have adapted it slightly. It is such an easy recipe to make. I doubled the recipe in the book to utilize the make more. The apples are made by spiralizing ‘noodles’ – I used the second thickest blade, cutting any longer ones so they are […]

Muffaletta Calzone

March 17, 2010

Using my Pizza/Calzone dough recipe, I divided the dough into four and rolled out the dough into 8″-10″ circles (does not need to be perfect) on a silpat. Inside each round I layered it like this – the amounts of each ingredient are below, and you can mix this up any way you like – […]

Red Velvet Whoopie Pies

February 9, 2011

Making a whoopie pie is simply like making cupcakes – the key is to use a fantastic recipe.  I have my core cake recipes that for me work for cakes, cupcakes or whoopie pies – I do not want to fuss with a different recipe for each baked good, I mean who has time for […]

Snow-capped Orzo

March 1, 2010

ross sveback grandmas corn pudding

Grandma’s Corn Pudding

November 22, 2012

Grandma’s corn pudding was infamous. I remember just thinking about her coming over with it wrapped up in a flour sack towel to keep it warm, then unwrapping it to see the crumbled up Townhouse crackers on top – it takes me back just retelling this to Thanksgiving Day as a child. Nothing could be […]

The Morning Moos

April 22, 2009

I was out this morning and the angus were mooing away. It makes me wonder sometimes what they are communicating with each other. I took a picture of them and it seemed like they were all wanting to get their pictures taken as the more I kept trying to focus on one group – more […]

Gladiolus – August Flower

August 4, 2009

Gladiolus (from Latin, the form of the word gladius, is sword) is a genus of perennial bulbous flowerig plants in the iris family. Sometimes called the sword lily, the most widely-used English common name for these plants is simply gladiolus (plural gladioli, gladioluses or sometimes gladiolas). The genus is found throughout Mediterranean Europe, Asia, Tropical […]

ross sveback granola


January 3, 2010

  Have you ever wondered how to make granola? It’s so easy and versatile, you can accommodate various tastes with just one recipe. I threw this together over at my sister’s house and she calls me every day to tell me how much she enjoys it. Even my daughter loves this over vanilla-yogurt in the […]