It’s so easy to enhance a Madeleine. I mean a plain Madeleine is perfect as is, so really anything is just icing on the cake. These Rose Madeleine are just that. A nice glaze with a hint of rose thanks to Rose Water, and a few delicate slivers of rose perfect this easy adaptation. IContinue reading “Rose Madeleine”
I’m always looking for new and different things to try. When I saw Chickapea + Greens Pasta, I knew I wanted to try it. It’s organic, gluten free, non- GMO, vegan, kosher, with no preservatives, no added sugar, and nothing artificial. I’ve been on a pasta salad kick lately, and I wanted to do somethingContinue reading “Chickapea Pasta with pan seared summer vegetables”
Summer Harvest is really a blanket term that kind of means “whatever you want” as long as it’s generally things that are in season and that maybe you could pick out of your garden (if you have a garden – and also if you just so happen to be growing vegetables) So for this SummerContinue reading “Summer Harvest Pasta Salad with Chickpeas & Calendula”
“Summer Citrus” is a term I learned from one of my teachers at Johnson & Wales, Christina Harvey. She was great and Summer Citrus has always been in the back of my mind ever since. It’s a simple addition of the zest of: Lemons, Oranges, and Limes. It can be used in both sweet andContinue reading “Summer Citrus Cheesecake & Madeleines”
I had been asked to create some Madeleines for a friends tea party and couldn’t resist playing with a different flavor – Blood Orange. So instead of the lemon zest – I used orange, and made a glaze out of the blood orange juice! Like many out there, when it comes to making something new,Continue reading “Mad About Madeleines”
What an interesting and new experience the last year and a half have been! Like most of you, I have been experiencing a whirlwind of emotions and maybe like some of you – got just a sprinkle bit sad – or depressed or whatever you want to call it. It happens to the best ofContinue reading “Something different – a little post on hope, mental health, and vulnerability”
If you’re not making pumpkin, something these days, you are missing out! I love fall, and really enjoy baking with the season. Pumpkins, apples, cinnamon and spice. I live for it! Today, specifically I’m baking with pumpkin One of the best things about this cheesecake, besides the pumpkin is the crust, made of Lotus BiscoffContinue reading “Pumpkin Cheesecake”
Sometimes you crave something and you just can’t get it out of your mind until you make it. I’m always craving short ribs, and have been on a bit of a pasta kick. So I knew I wanted to make some kind of short rib ravioli, but I was a little lost on the sauce.Continue reading “Short Rib Ravioli with a creamy mushroom au poivres sauce”
It wasn’t that long ago, that I knew NOTHING about making Jelly. I was so intimidated by pectin, and canning and all of it. Now as I look back, I was missing out on so much fun. The learning curve to pectin is simple, the firmer you want your jelly the more pectin you need.Continue reading “Making Concord Grape Jelly”
The other day I had a bit of free time so I figured it would be a great day to go visit the apple orchard. There are a bunch of orchards in Rhode Island that I like to troll around to, today it was Narrow Lane Orchard in North Kingstown, Rhode Island. The trees thereContinue reading “Spiced Apple Upside Down Cake”
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