The sweet take on my mushroom & parmesan pillows. By the way, in the future I will just use the phyllo cups. So much easier – and more room for filling! These sweet treats contained a dollop of mascarpone cheese and a dollop of Crofter’s Superfruit Spread – South American (Maqui & Passionfruit blended with Morello Cherries & Red Grapes). I’m not really a big “jam” person but this is not your average jelly. So flavorful and so different from anything I’ve tried before. It would be perfect on some crusty bread with goat cheese.

Unfortunately the fillings did not want to stay inside and burst a bit at the seams but no worries, it had no effect on the flavor and was delicious none-the-less!

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in my cupboard: lindt fleur de sel

Apparently I prefer my chocolate with some salt. After searching every store possible, I finally found this chocolate with a touch of salt at Walgreens. Of all places! I love good quality chocolate because you can eat a small portion and be totally satisfied. That is certainly the case with this – one square is

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in my cupboard: bissinger’s naturals – gummy pandas

The gourmet gummy bear. Sometimes I find myself craving something sweet. and chewy. and specifically candy. Now of course I don’t indulge (or have) this craving on a daily basis but when it strikes again I sure know what I’m having. This is a candy I can feel ok about eating and while it would

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apple bread pudding with brandy sauce

Another food from the South. Grits? Bread Pudding? What’s next, greens? This recipe and inspiration came from the cooking class I took in New Orleans. The great thing about bread pudding is that: a) you don’t have to follow directions exactly like baking but it will still turn out b) you can easily make it

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confessions of an artificial treat

I love funfetti cake. There. I said it out-loud and it’s now in the internet forever. I have literally loved the Funfetti fake-ness forever! Every year my Mom would ask what dessert I wanted for my Birthday and there was a long stretch of the funfetti. Sorry Mom, I’m sure you were dying to make

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restaurant: Fuji Ya

I. love. sushi. If I could, I would be fine eating it every day for the rest of my life.  And while I am patiently waiting for someone to start making the sushi with brown rice in Minneapolis I guess I will just suffer through it for the time being  I guess it still has

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adventures in baking

Since we all know that I’m not much of a baker, I’ve decided that I can no longer use that as an excuse and I’m going to start baking! (At least once a month) Part of the problem that I usually run into is that I always try to make substitutions or make it healthier.

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