There are some trends that I am quite slow to jump on. Chia pudding is one of them. I’m not sure if I just thought it was a fad that would pass, or maybe it was that I thought little seeds transformed into a pudding just couldn’t be that good. Either way, I am way behind the times here. [Read More…]
Although summer is really considered the ‘lemonade season’, I like to drink it all year long. And it really makes sense too, seeing as winter is when we really utilize a lot of citrus around here. I always have it around, brightening up my home. I keep lemons around at all times, specifically, because they’re freshly squeezed juice is a great natural remedy during cold and flu season. [Read More…]
I wonder when I will cool off on the mug cakes. I’ve been making them a lot and you think I would start loosing steam at some point. But today is not that day. [Read More…]
Rice pudding has been my thing lately. I make it about once a week. Last week, I was completely smitten with THESE.
This week, I’ve hopped on the caramel/banana train with these Toffee Banana White Chocolate Rice Puddings. Topped with candied almonds, of course. [Read More…]
The Mug Cakes have been getting out of hand around here. I fully blame Half Baked Harvest for that, thanks to this cake she posted last week. It really set me off, for some reason and now many, many mug cakes have been had in our house. [Read More…]
I have this problem when I’m pregnant. Every night, the second the kids are in bed, it hits. A craving for some sort of baked good. A HOME-baked baked good. Nothing from the store will satisfy. Actually, if I’m being honest, this happens every night even when I’m not pregnant. But that isn’t such a big deal because I have much more energy and probably have something lying around that I baked earlier in the day anyway. [Read More…]
I’m big on citrus this time of year(aren’t we all?) and this is the perfect salad to showcase it. This salad is full of glossy, sweet/tart grapefruits and they are shown at their best by not adding too much to the dish. They can shine on their own with just a bit of avocado to add smoothness in taste and contrast in color.
A simple vinaigrette is drizzled over the top of the salad made with honey, creole mustard and grapefruit juice.
Simple but stunning. That’s the name of the citrus showcasing game.
Make sure to drizzle the vinaigrette over the top of the salad just before you serve it. If it sits for awhile, the vinaigrette with mix with the juice runoff from the grapefruit slices and slide off of the salad, loosing the flavorful impact it would add otherwise.
The vinaigrette can be made ahead of time, just make sure to give it a good shake or stir before using to re-emulsify the components.
And, of course, use the sweetest grapefruit that you can find Look for smooth skins as opposed to bumpy. Those will always be your best bet.
- 3 Grapefruit
- 2 Avocado, firm but ripe
- ½ T. Creole Mustard
- 1½ T. Honey
- 1 T. Extra Virgin Olive Oil
- 1 T. Grapefruit Juice
- ¼ t. Coarse Salt
- ½ t. Red Wine Vinegar
- Freshly Grated Black Pepper
- Using a sharp serrated knife, peel and segment the grapefruit. Reserve 1 tablespoon of the juice(this is easily extracted from the pith remains of the grapefruit...just squeeze into a cup).
- Cut the avocados in half, remove pit, and slice thinly.
- FOR THE DRESSING:
- Place the mustard, honey, oil, grapefruit juice, salt, and red wine vinegar in a small bowl. Whisk until emulsified.
- Arrange the grapefruit and avocado slices on a platter and drizzle with the vinaigrette.
- Grate black pepper over the top of the salad. Serve immediately.
I know I’ve been a bit slow to get recipes up this year, but I’ve been taking a little break, enjoying time with my family and what not. That’s allowed around the holidays, right? Before I know it, I’ll be all too busy again, back into the blogging swing with another baby to boot. So slow is the word for this month, before it changes to hyper-drive in March. YIKES. [Read More…]
It seems that peppermint has such a small window of time to make it’s appearance each year. While mint is around all year long, peppermint gets, well, December. So I figure I’d better make the most of it. [Read More…]
I wasn’t actually planning on posting these bars. I just happened to make them one night because I was desperately in need of some sort of baked good loaded with chocolate chips. But they were SO good. I thought they should be called problem bars because I COULD NOT stop eating them. [Read More…]
Peppermint and chocolate is the perfect flavor combination for the Christmas season. I’ll peppermint anything I can, even if it’s not chocolate, as is probably obvious by now(see HERE, HERE, HERE, HERE, HERE, HERE, and HERE).
Yep. Love me some mint chocolate. [Read More…]
I just had the odd realization that I have never made a thumbprint cookie in my life until this last month.
Huh. [Read More…]
These little meringue kisses are so versatile. They make cute, delicate cookies by themselves as well as a stunning, whimsical garnish for things like cakes and puddings, etc. I originally made these because I wanted to top several chocolate peppermint cakes with them. My dad needed me to cater a Christmas dinner for the Utah Festival Opera, and found these little meringues, along with the inspiration for the peppermint cakes in this months issue of Southern Living. [Read More…]
Since we’re doing the Christmas cookie thing, I felt an icebox cookie recipe was essential. There’s something about slicing cookies, rather than rolling each individual one that is so load-lifting. Not that cookie making is a burden. I would never say that about such sweet things. But it does simplify things and we all need that this time of year. [Read More…]
I used to love getting a tin of shortbread cookies from…well, someone each Christmas when I was growing up. There were always the traditional printed shortbread cookies and the sugar crystal-crusted ones. But is seems like there were also crisp, swirly, butter cookies that looked oh-so elegant with their golden ridges. [Read More…]