All posts filed under: EAT

Chocolate Covered Tuxedo Strawberries

If you’re between the ages of 22 and maybe forever (at 29 the trend is going strong) summertime might as well be called Wedding Season. I happen to love weddings, am from a family that is in the industry, and have the fun and exciting project of planning my own celebration to happen at the end of this summer.  Last weekend, part of planning meant heading out west to be part of their annual menu tasting where they invite all the couples that have booked the venue for the summer to try their food offerings and design their event menu.  After hearing of this annual kick off party at the beginning of each summer for the last several years, it was a great treat to get to be a part of it from the ‘bride’ side of the conversation. Of course, you didn’t think I was just there to sit pretty at a table did you? (Ok, maybe I did once the meal started). While there’s an incredibly talented and efficient staff that did the majority …

Individual Caramel Apple Pies with {Gluten Free} Cheddar Crust

Pies. Turnovers. Empanadas. Apple Pie Hot Pockets? I don’t really know what I should call these, but they’re delicious and made everything about this rainy Sunday a little sweeter.  I wanted to bake something today and I let the two very sad, almost expired apples sitting on my shelf be my guide.  I didn’t have enough for a full pie (nor do I need a full pie calling to me from the fridge for the next few days) so I went with something that would have cute, individual servings.  The caramel sauce is on the sweet side, while the crust is on the savory side and filling is a little tart; A blend of flavors that totally worked.  I feel so smart. Apple Pie Filling 2 Apples, peeled sliced and cored 2 Tbs Sugar 1 tsp Cinnamon 1 tsp Nutmeg 2 Tbs Cointreau 1 Tbs Lemon Juice 1 Tbs Corn Starch or Tapioca Starch Crust Dough 2 Eggs ½ tsp Salt 2 Cups Finely Shredded Cheddar Cheese 1 Cup Tapioca Starch 1 T Baking Powder …

Homemade Caramel Sauce

Have you made this yet? It’s so easy!  Four ingredients: 1/2 Cup Heavy Cream 1/4 Cup Brown Sugar 1/4 Cup Butter 2 tsp Vanilla Extract   Use a 2:1 ratio on the sugar to the cream and butter. So 2 Cups Sugar = 1 Cup Cream = 1 Stick Butter.  I didn’t need this much, so I used 1/2 Cup Sugar = 1/4 Cup Cream = 1/4 Stick Butter.  Vanilla is optional, add about 1 tsp per 1/2 cup sugar if you like. This sounds like a math problem, I know. Just use the lesser ratios if you’re making it for 4-6 servings, and the higher ratios if you have a large group or want lots of leftovers. Put everything in a pan and cook over medium heat until it begins to thicken – about 6-8 minutes. Transfer to a container to cool, where it will continue to thicken. If it gets too thick? Just warm it back up! That’s it. Really! Make it often and impress your friends.

Mushroom, Goat Cheese & Arugula Pizza with Cheesy {Gluten Free} Crust

About 9 months ago, I thought I had come close to perfecting the art of gluten free pizza.  It was definitely a strong start, and the recipe, with minimal modification, has been my go-to since originally constructing it.  I knew even at the time it might need some modification, and it’s still one to keep in the repertoire, but I’m here to tell you – I’ve created something even better! The roommate and I were having our Fantasy Baseball draft last night and the occasion called for pizza and beer. (Ok, I try to argue that most any day calls for pizza and beer.)  Feeling the need to switch it up, I decided not only was I going to try to make a lighter, healthier pizza for myself, but I was going to try to continue my quest to the perfect crust with a new experiment. Pizza Crust. Bread. They’re in the same family, and the recipes are often very close relatives.  What is the best bread I’ve made? Oh yes, my Against The Grain …

Apple Pecan Muffins {Gluten Free}

I’m over winter. Over it. Done. While I don’t want to rush through spring and summer, right now, in a perfect world, I’m dreaming of fall. The weather in Boston is perfect, wedding planning will be over, pumpkin spice lattes will abound; It’s simply my favorite time of year.  This week I felt like making something that, even for a bite, would take me to late September. The muffins you’re about to experience are a miracle in gluten free cooking. Super moist (as much as I hate that word, it’s the only one to do their texture justice), hearty, fruity, and – amazingly – low fat. I adapted these from a fellow Boston Blogger over at Live, Laugh, Cooking. She makes awesome food and you should check out some of her recipes.  While these weren’t gluten free, and originally used 1/3 cup of butter (which was probably unbelievably good), they took some modifications to be more in line with my current eating habits. INGREDIENTS 1/3 Cup Pecans, chopped 1 Cup Apples, finely chopped 1 /3 Cup Apple Sauce …

Homemade Pickled Vegetables

One of my favorite snacks is pickles. They’re salty, sour, crunchy and… pretty much calorie (and guilt) free.  In an effort to get a nice healthy snack into the fridge to satisfy my savory tooth, I decided to try my hand at doing some home pickling. This is a very basic recipe that I plan to develop further, and hopefully can for preservation at some point (like when I invent space in this itty bitty apartment).  You can do this with any mix of vegetables. I used radishes, jalapeños, garlic, cauliflower and celery.  I’m sure it would be great with carrots, onions, olives, okra, etc. The only real recipe is the pickling liquid.  I used the following ratios and it worked excellent.  Bring the water and vinegar to boil and add your salt so it dissolves. Fill the jar with your veggies, cover with liquid, and toss it in the fridge.  They were good to go the next day and are still delicious (and getting stronger!) 5 days later. 2 Cups White Vinegar 1 Cup …

Sea Salt Chocolate Cookies {gluten free}

Last night was one of those nights where it became clear by about 4PM that we wouldn’t be leaving the house for anything, including food, drink, or entertainment.  With the outside temps reaching highs in the single digits, it was an evening for some couch time, wine (ok, that was just me), and catching up on reality TV.  On last night’s show catch up? Biggest Loser Makeover Week! What is it about watching Biggest Loser that makes us want to eat fatty food? It started at our old house with roommates that made a Tuesday tradition of brownies (ok, brownie sundaes) while watching these people go thru the agony of an in-person Jillian Michaels workout and sustain daily on the same amount of calories in aforementioned dessert.  Needless to say, the minute we hear Alison Sweeney’s voice and Bob’s southern accent, it’s an immediate trigger to want something sweet. I checked the cupboard for what I could make. If you haven’t noticed, I have a major crush on coarse sea salt. I use it in …

Roasted Red Pepper Stuffed Jalapeños

Have I really been absent for three weeks? I think this is my longest hiatus since I started this blog. What a slacker. So much has happened, I don’t even know where to start. Let’s start with the photos you’re about a see. I finally invested in a big girl camera.  This one. And a nifty fifty lens. (Yeah, I’m already getting the DSLR lingo down. NBD.)  I’m super excited to bring you recipes that look as good as they taste. These peppers were a product of a delicious appetizer my aunt made at Christmastime, when she stuffed jalapeños with sausage and cream cheese. I’m not gonna lie, they were absolutely delicious. But it’s no longer the holidays and I’m trying not to eat with flagrant disregard for calories, portions, or nutrition in general. Plus, we didn’t have any sausage defrosted. A quick raid of what we had in the kitchen, and the brainchild of what you’re about to see what born. Like a popper but not fried. And definitely more nutritional value. INGREDIENTS: 6 Jalapenos, …

Almond Roca

This is my last recipe post of 2013, and most definitely the last recipe of this variety for a while. By “this variety” I mean anything with butter as the main ingredient.  I made this with my mom and sister when I was home for the holidays and couldn’t wait to try it on my own. So when we landed yesterday, I made it again. We were going to someone’s house, so it was a necessity. I promise. Now, as I sit here I am 1) Sad that there is no more candy left, and 2) Thinking about how tight my pants feel after living for a week where almond roca counted as a balanced ‘breakfast’ The holidays are mean. They chew you up and spit you out 10lbs heavier.  This year was just like any other, and just like every New Year’s Eve before it, this one will come with resolutions to move a little more, eat a little less, and choose water over wine just a *little* more often. But it’s only December 30th. You’ve …

Copycat Royal Danish Butter Cookies

It’s the holidays and stuff I can’t eat is everywhere. Did you know that Lindor Truffles have barley malt in them? It’s totally unfair.  I can actually live without the chocolate truffles – there’s enough gourmet chocolate out there that’s perfectly fine. What’s just so sad to live without is those delicious little buttery shortbread cookies that come in the blue tin. You know the ones I’m talking about. You know how delicious they are. They taste like Christmas. And happiness. And butter (which might be the same thing as happiness). I was shopping at Marshall’s and they had one of the little ‘cookie guns’ that looked like would be used for the job. (I have one in my amazon store or you can click over to it here.) I wasn’t totally sure – I’ve never made butter cookies before. Like a city kid that assume eggs just come from the grocery store, I just always assumed they came from the blue tin.  I read up on people who copied them – they’re pretty much …