Chickapea Pasta with pan seared summer vegetables

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 Pasta Salad with Chickpeas & Calendula

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 Cheesecake & Madeleines

“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”

Mad About 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”

Pumpkin Cheesecake

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”

Short Rib Ravioli with a creamy mushroom au poivres sauce

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”

Making Concord Grape Jelly

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”

Spiced Apple Upside Down Cake

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”

Maple Glazed Pumpkin Donuts

I have a very faint memory of sitting on our red countertop (that’s how I KNOW it’s an old memory, my parents re-did the kitchen when I was 11 and the red counter went away) and helping my sister cut out the donuts and donut holes. The whole process was magical to me, we friedContinue reading “Maple Glazed Pumpkin Donuts”

Pumpkin Bread 2 Ways!

I love a good quick bread, and with fall coming up the obvious choice would be… Pumpkin! This time to change it up, I’m making two separate loaves – one with cream cheese inside, and another with a crumb topping. Both are delightful, you choose! Pumpkin Bread1 – 1/2 cups all purpose flour1 cup sugar1Continue reading “Pumpkin Bread 2 Ways!”