Tuesday, March 28, 2017

Chocolate Crinkle Cookies


Crinkle cookies are one of those sweets I love to eat, but are never really on my radar. My friend and I were having a baking day and she suggested we make a double batch of these. She had tried them before and they were a huge hit. She was 100% right about that. The batter itself will make you question whether these cookies will ever turn out, but they do. Don't be afraid of the wet/semi runny batter. It all comes together for a delicious crinkle cookie in the end.


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Tuesday, March 14, 2017

Spaghetti Squash with Arugula Pesto and Roasted Tomatoes


I've been on a spaghetti squash kick lately. Every time I stop by the farmer's market I come home with one. I had a basket of cherry tomatoes that started to burst after 2 days, so I decided it was time to roast them. I used arugula pesto in this recipe but feel free to use a classic basil pesto as well, especially if you want a slightly milder flavor. You can adjust this recipe very easily to suit your preferences. I love a lot of tomatoes on mine, as well as lots of cheese. After I took these photos I added about another 1/4 cup of shredded Parmesan to each squash half. Parmesan gets used up very quickly in my kitchen, but I love the flavor it adds.
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Tuesday, February 28, 2017

Old Fashioned Apple Crisp


I was looking for a make-ahead recipe a while back, but didn't want to make the usual loaf cake or muffins which freeze very well. I only needed the dessert to be frozen about a week, and this recipe turned out to be a perfect dessert for this occasion. If you do want to freeze this crisp, prepare the crisp through adding the topping to the apples. Wrap the entire dish with plastic wrap and freeze. When you want to bake the crisp, remove it from the freeze and place directly into your pre-heated oven. Just add a little bit of baking time and you are all set. You can use a variety of apples for this recipe. Ina Garten, the genius behind this, suggests McIntosh or Macoun apples, but I've had success with all sort of run of the mill, grocery store varieties.



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Wednesday, February 15, 2017

French Green Lentils with Roasted Beets and Carrots



About 6 years ago I was on a huge lentil kick. I used to make lentil salads every other day for work and find ways to add them to my everyday meals. I made a lot of mujaddara during this time as well. For some reason lentils have since gone off my radar, until my mom sent me this recipe. This is a warm, comfort food type of dish that is very guilt free (at least in my opinion). This makes a main course as itself, especially if you serve this with a salad and some crusty bread.


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Tuesday, January 31, 2017

Almond Shortbread Sandwich Cookies


More often than not, I love jam cookies. If it's a bow tie cookie or a linzer cookie, I love the combination of a shortbread style cookie with sweet jam. This recipe proved to be yet another tasty jam treat. I was a little skeptical making these since the dough was drier and more crumbly than I am used to, but bear with it and you will probably love these cookies too. Ideally, you'd make these with a square or round cookie cutter. But oddly enough I could not find a simple shape anywhere, so I opted for stars. Feel free to use whatever jam you like in these cookies. I love raspberry jam, but stick with your personal preference.


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