The hubs loves this light, yet decadent cake! It’s not too sweet and is moist in the middle. I found this cake recipe written in French, and had to experiment until I got the correct amounts for each ingredient. I feel like I got it just right. Try it and let me know what you think!
This super easy pasta dish is made from chickpea penne pasta, a jar of your favorite marinara, lean ground beef and plenty of cheese! This is one of my family’s most requested meals. My granddaughter has asked for it for two years straight for her first day of school dinner. Enjoy!
This savory French toast is rich and luxurious. The light cantaloupe and arugula salad is the perfect compliment to these thick & buttery fried slabs of heaven! Try it and you’ll know I’m not lyin’! I used extra thick sliced challah bread is from a local bakery.
Who needs Chicken & Waffles when you can have TURMERIC FALAFEL & MATCHA WAFFLES W/CREMA DE JALAPEÑO? I’m so excited about this vegan meal! The falafel was amazing with the plant based waffles. And, the crema was the perfect compliment to this savory take on a classic. A quick dusting of za’atar & EB seasoning, and some greens & fruit on the side are all you need! Enjoy! Links to the products in this dish are below.
The recipe for the vegan waffles are here: Vegan Waffles
I used premade falafels from: http://www.afiafoods.com
I used vegan and nut free crema de jalapeño from: http://www.eatzubi.com
I have seen so many recipes for vegan cheesecake and other items that typically call for eggs or cream cheese. These recipes intrigue me. After successfully making vegan waffles by substituting flax seeds and water for eggs, I decided to try something a bit more challenging. I have to say the texture of this cake was excellent. The only change I would make is to maybe use a smaller springform pan, so that the cake is taller and thicker.
Today is National Lemon Meringue Pie Day and Julia Child’s birthday. So, I channeled my inner Julia Child and prepared scratch-made lemon curd and meringue for these little beauties. Admittedly, I used store bought tart shells, but I think Julia would be fine with it. These shells are from a local bakery, and are as close to homemade as you can get for the frozen section. Anyway, I feel good about it. I was, however, worried about making the lemon curd because it was my first stab at it. I persevered, because as Julia would say, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
I was challenged to develop a vegan recipe for a project I was working on. I just love how these waffles turned out. I did not miss using egg in these waffles. They came out fluffy and yummy. And, this recipe is so versatile – with just a few tweaks they can go from sweet to savory. Definitely going to do more of this type of cooking! I hope you enjoy them as much as I did.
With back to school just around the corner, I wanted to share a family favorite. This individual quiche with a Mexican twist is on our Christmas breakfast menu, every year. It’s also great to make ahead for those busy school mornings. When my son visits from NYC, he asks me to make & freeze several for him to take home for breakfast the next week. They travel well, so it’s perfect for him to have a little taste of home.
I created this drink after a long day of cooking. I think it tastes darn good and I love the color. Give it a try! Cheers!
Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!
