Trix Krispies

March 26, 2015

These treats are good any time of year, yet I created this idea for Spring/Easter.  The copper egg cookie cutter is a custom size – 5″, available at www.CopperGifts.com.  I use vanilla-bean paste in this recipe because it adds little flecks of vanilla beans throughout, yet you can easily use vanilla extract – totally fine. […]

Turkey Pasta Salad with Bacon, Blue Cheese & Grapes

December 15, 2011

I wanted to create something that was in the complete opposite direction taste-wise as Thanksgiving or Christmas so you can use up the leftover turkey, and not feel like you need a side of dressing.  Here I paired it with some robust, steakhouse flavors. 1/2 lb pasta, penne or fusilli3/4 cup sour cream3/4 cup mayonnaise1 […]

Three Gingers Cocktail

April 7, 2012

I was recently introduced to 2 Gingers Irish Whiskey and instantly fell in love with it’s smooth, complex flavor.  I knew I had to create a cocktail using it, so I decided to bring the ginger theme one step further and make remixed version of the traditional simple syrup.  Here I served it in a […]

Pina Colada Cake

February 7, 2011

Pineapple Cake 6 cups cake flour 3 cups sugar 1 tbsp. baking powder 1 tsp. salt 2 cups (1 lb.) unsalted butter – room temperature 1 cup buttermilk 1 cup pineapple juice 8 eggs 1 tbsp. vanilla-bean paste This cake recipe makes four 9″ cakes or two 9″ cakes that you would need to cut […]

Gruyere Grits with Poached Eggs, Tomatoes and Garlic

March 14, 2010

2 tbsp. olive oil1 pt. cherry tomatoes2 cloves garlic, minced8 eggs1 cup cooking grits8 oz. Gruyere Cheese – gratedSalt & Pepper to taste Cook grits according to instructions, adding Gruyere cheese afterward and covering.  Set aside. In a skillet over medium heat, add 2 tbsp. olive oil.  Add garlic and tomatoes, sauteeing until tomatoes begin […]

Chicken n’ Egg Cornbread Hotdish

January 25, 2013

It’s cold outside, and I was lamenting over warmer weather and my Chicken n’ Egg salad – so I decided to try and spin it into a hotdish (or casserole as some of you call it in certain parts of the country).  I had some of the honey cornbread I made the other day and […]

Buckwheat Honey Pie

August 16, 2012

I was inspired to make this pie after first trying Ames Farm Buckwheat Honey at the local Farmer’s Market. This is not your typical honey with earthy tones of plum, tobacco and cherry all collected on an organic farm. It’s rich and decadent, something I put with a charcuterie plate – and it always gets […]

Cutout Cookies 101

January 3, 2015

Meatloaf Hands

November 25, 2014

Maple Syrup Moon Pies

October 30, 2012

Just like making marshmallows from scratch, moon pies taste makes the effort worth it. They are delicate and actually upscale, as opposed to the cardboard, dry packaged versions in the store. Surprisingly simple to make – the homemade graham crackers were done in a little under an hour and the marshmallows take a mere ten […]

Apple Fritter Pudding

July 24, 2012

This recipe is true comfort food, the apple fritters make it sweet and homey.  It’s basically taking bread pudding to a whole new level.  The pudding benefits from placing a piece of parchment over the top of the mixture, then setting another 9X13 glass dish on top of that to weigh it down and make […]

Mini Dutch Chocolate Marble Poundcakes

June 21, 2012

As soon as you put something into miniature, I want it all the more.  I found this amazing mini, mini loaf pan at Williams-Sonoma, which is made in the USA.  For me it’s like having a brownie bites pan only for quick breads and poundcakes.  I love having that crunchy edge and the loaves frankly […]

Appliances 101 – Food Processor

June 11, 2009

  I know a lot of people scoff at the thought of owning a food processor. Most often times I hear ‘what do you do with it?’, or people with one say ‘I don’t make pie dough.’ I will readily admit that a food processor is not an appliance for the casual cook, unless you […]

Mini Brie En Croute

March 5, 2012

I love brie en croute, yet it bugs me to no end when it begins to harden as it sits out and you have to get a chisel out to get more of this wonderful concoction.  I figure why no micro-size it so no matter how much they chill, you still have a portable snack […]

Favorite Things – Silpat

November 12, 2009

As any of you have probably heard me say once or twice, I am sold on the Silpat. What is a Silpat? I believe it is the most popular non-stick baking item ever invented! The Silpat is a must for any patisserie chef or home baker. It can turn any pan into a non-stick surface. […]

Hot Buttered Popcorn Cake

August 21, 2012

I’ve been working on an magazine spread titled ‘Night In at the Movies’ where I am featuring iconic foods from movies and frankly was inspired to create this version after my mother’s recipe for popcorn cake. Her recipe varied slightly by using gumdrops, which I frankly do not care for and was not iced. I […]

Parmesan Biscuit Dogs

January 3, 2015

Italian Chicken Soup

January 26, 2011

I believe some things should never be complicated, like chicken soup – it’s a simple pleasure, so the recipe should not stress you out.  Here the humble chicken is paired with basil, lemon and Parmesan to create an elixir to nurse you back to health or feed the souls of your loved ones.  Either way, […]

Constellation of Gemini

May 5, 2010

The third sign of the zodiac, Gemini is ruled by Mercury which represents intelligence invested in matter.  The glyph symbolizes two pieces of wood bound together.  In ancient times this was seen to signify the conflicts arising from contradictory mental processes.  Geminis establish their relationship between the self and material substance through a balance of […]

BBQ in a Jar

January 4, 2015

Potato Chip Cookies

January 4, 2015

Faux Bois [foh-bwah] Cookies

March 11, 2009

I was testing out a new sugar cookie recipe that was infused with nutmeg. The smell of nutmeg is comforting and the wood-looking exterior of nutmeg inspired me. I ran across faux bois mats that imprint a design onto clay which I transferred onto cookie dough. One of the mats had a wood grain on […]

SHOP – LUX Spring Soap

March 7, 2013

Beautiful purple and blue flora abound in this bar.  Lilacs announce that Spring has arrived with it’s profusion of aroma and blooms.  Wild, Spring violets help to bring calm, while Blue Vervain is legendary to help induce creativity.  Sprinkled with violet leaves for gentle exfoliation and packaged in handmade paper with a profusion of flowers […]

Linens – Yarn Size

August 20, 2009

In continuation of our series demystifying bed linens and what to look for the next time you purchase we cover yarn size. The fineness of each yarn is what the term yarn size refers to – the higher the yarn size, the finer the yarn. Alternatively this is also how you can determine the gauge […]

Choco Tacos

September 14, 2015

These are a secret addiction of mine. I’m not an ice cream fan, unless you put it in something – then for some reason I’m all over it. The secret to these is using the ice cream from the supermarket with the oblong packaging, and a sharp, serrated knife. From start to finish, this process […]

Stuffed Squash Blossoms

July 12, 2010

Sometimes you need to step outside your comfort zone and try something adventurous.  This is the case with stuffed squash blossoms.  You can find these readily at your local farmer’s market, around here they cost $1 for about 8 which would serve four nicely.  The blossoms are actually the male flowers of the zucchini squash.  […]

Everything Ham and Cheese Sandwiches

November 26, 2015

This recipes takes those Hawaiian rolls and transforms them into food for a crown – the best part of about them, is that you make ahead and bake later. You can use the whichever variety of roll you prefer, I chose the sweet Hawaiian. Also, I topped this with my everything mix that I use […]

Smartini ZOKU Slushies

June 13, 2013

Pour Smartini Margarita or Pomegranate Martini Mix into the ZOKU Slushie maker and scrape edges using a spoon until you reach desired consistency. Enjoy!

Croque Monsieur

August 28, 2009

A Croque Monsieur is basically a ham and cheese sandwich with a Bechamel and melted gruyere topping. If you were to top this sandwich with a fried egg it would become a Croque Madame. Ingredients: 1/2 cup parmigiano-reggiano (grated) 1 cup gruyere (grated) 1/2 cup Bechamel sauce 2 slices bread 1 teaspoon dijon mustard 4 […]

Gingerbread Twinkies

November 19, 2015

8 tbsp. (1 stick) unsalted butter, room temperature 3/4 c. brown sugar 4 eggs 3/4 c. molasses 1.5 c. buttermilk 2 tsp. baking soda 1/2 tsp. salt 1 tbsp. cinnamon 2 tsp. ginger 1/4 tsp. cardamom 1/4 tsp. nutmeg 2 c. AP flour Preheat oven to 350 degrees, and prep two Wilton Delactovals Pans with […]

Jamaican Jerk Cocktail Wieners

January 22, 2015

Stop smothering your cocktail wieners with bbq sauce and try something new! This recipe adds a new twist to an old classic by combining bold Jamaican Jerk seasoning with sweet pineapple-ginger jam. You can find pineapple preserves in certain stores, I prefer to make it myself since it’s easier and quicker (here is the recipe). […]