This will be a quick post because 1) I didn’t get good pictures of me making it and 2) the recipe is only a slight adaption from this recipe on food.com. The cookies themselves are also easy breezy and a fun treat to make this weekend if you have the time. I guarantee you have all the ingredients already in your pantry. Continue reading
Fall is here!! Can you tell? There is so much pumpkin spice everywhere and I love it. I already put up Halloween decorations in my office, and I’ll be putting up my home ones this weekend when I have time for a full afternoon of decorating and watching Hocus Pocus (fun fact: my sister and I love this movie. Our next favorite to watch together is Night at the Roxbury). I’m starting a bit early this year because I’ll be out of town for almost half of October, and I need to enjoy it while I can. My first Fall treat was making these donuts last week. I had some sweet potatoes and carrots that I needed to use up, so I decided to go all-in with donuts.
I wanted to make something cute and tasty to bring to a friend’s shrimp boil, and thought something light was in order. These cookies fit the bill and balanced out the spiciness of the shrimp and sausage. The best part about these cookies are that they are very easy to make and only require four ingredients! Although I’m usually a purist when it comes to making cakes or cookies, I took the shortcut and used lemon cake mix and strawberry cake mix. Plus, you can add some lemon juice or zest to the lemon side to add some extra flavor.
Phew that’s a long name. No way around that unfortunately, and I hope it doesn’t deter you. It doesn’t take a lot of time, prep, or ingredients but tastes like you’ve spent all day making a complicated dish. The colors also look very impressive on a plate, so it would be perfect to impress your friends at a spring brunch!
I don’t know about you, but I’m pretty happy that brussels sprouts have been making the rounds in restaurants lately, even if the fad is almost over. Luckily, they are a pretty resilient vegetable so you can get pretty good sprouts at most grocery stores and make them at home. When I make brussels sprouts for dinner, I like to cut them in half and pan roast / steam them. I made a bunch of them earlier in the week for dinner, and realized I had the making of an epic grilled cheese on my hands.
Whenever I go to a new gelato place or see a new flavor, I try to branch out. I do. But I always end up with pistachio and/or hazelnut. I just can’t help it. When I was on vacation recently I went to an ice cream parlor and tried new flavors, and still ended up with pistachio. I hadn’t had pistachio in ice cream form, and it was crazy good. I knew I had to make it when I got home. To kick it up a notch I added a salty honey swirl from this post on The Merry Thought. Continue reading
I’m filing this as another post under “Travel for Food” since this recipe is inspired by a dish I recently had while traveling with my husband and friends to St. Martin. If you’ve never been before, I highly recommend going. It has unbelievable beaches and is a food lover’s paradise. Half of the island is Dutch, and the other half is French. They both have fantastic food options, but the French side boasts some seriously legit French restaurants. We all went out for a big dinner one night, which is where I ran into this dish. Each layer is so superb, and tastes delicious all together.
If the food isn’t enough and you need some convincing to go to St. Martin, btw, this might help: