World Cup of Yum

Buttermilk Panna Cotta with Blood Orange Topping

My friend gave me a bag of blood oranges from his tree. They are sweet and so stunning, so I thought they would be a perfect topping for panna cotta. And I had some leftover buttermilk, so I decided to make it buttermilk panna cotta. Just a tablespoon of amaretto added a luxurious almond flavor…

Roasted Sweet Potatoes with Hot Honey Browned Butter

Cookbook Club – Dining In The book for our March Cookbook Club was Dining In by Alison Roman, which aims to provide simple yet compelling recipes that make you want to cook and eat in. To see everything we dined on, go to my Cookbook Club site. For now – my dish! When I think…

Lemon Buttermilk Bundt Cake

My friend gifted me a bundt pan on the condition that he would get some bundt cake desserts at future dinner parties. I think he made that stipulation because he knows I’m on Team Pie. But I’m always excited to use a new kitchen thingamabob, so I set out to figure out bundt cakes. This…

Arancini

I made the Sausage Risotto with Balsamic-Roasted Shallots from the Back Pocket Pasta cookbook. First, let me say that it is INSANELY good. But it makes a pretty large portion, so I had quite a bit leftover even though my boyfriend went to town on it. So I made Arancini (Italian rice balls). I wouldn’t…

Lavender Lemon Cream Pie

It’s March, and that means my favorite holiday… Pi(e) Day! As the world is figuring out how to live with COVID and slowly opening back up, we were able to do a big Pie Day bonus event for Cookbook Club. Continuing to find fun ways to use lavender in my cooking, I made a Lavender…

Lavender Lemon Cookies

So far my adventures in cooking with lavender have been successful, so I’m gonna keep going. I recently had some lemon cookies at a party, and as I was eating them couldn’t help thinking a lavender lemon cookie could be a treat. It is! Guessipe 1 stick butter 1 cup lavender sugar 1 TBSP lemon…

Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs

Cookbook Club – America’s Test Kitchen, Cook’s Illustrated For February’s Cookbook Club, people were able to choose recipes from the America’s Test Kitchen website and cookbook and the affiliated Cook’s Illustrated magazine and cookbook. To see what we selected from the thousands of recipe options, go to my cookbook club site. For now – my…

Lavender Madeleines

Now that I have lavender sugar, my first experiment in using it was these Lavender Madeleines, which I have to say turned out great. I have had this worm in the back of my mind about making madeleines ever since I watched the movie The Transporter (yes, Jason Statham is one of my guilty pleasures…

Lavender Sugar

I was gifted some lavender, which my friend grew and dried herself. I love the scent of lavender and the wonderful fragrance it adds to baked goods, so I was excited to try incorporating it into my baking. The first step was figuring out how to work with it, and after consulting with a chef…

Caramelized Cabbage with Bacon

I crave this cabbage dish. How many cabbage dishes can you say that about? But I kid you not. The caramelized sweetness of the cabbage with crispy bacon bits and a touch of spice make it a savory spicy sweet bit of heaven. Do you think dessert cabbage could ever become a thing? Guessipe 1…

Medicine Ball Tea

Medicine Ball Tea was a customer-created Starbucks “secret menu” item that developed such a cult following they eventually put it on the regular menu as Honey Citrus Mint Tea. Lots of people swear by its medicinal properties for alleviating cold and flu symptoms. My boyfriend had talked repeatedly about how delicious and healing the tea…

Orange Creamsicle Ricotta Mousse

My boyfriend loves orange creamsicles, so I decided to try making Orange Creamsicle Ricotta Mousse. When you have super high quality ricotta, it’s really easy to make delicious things. It only involved a few ingredients, but my boyfriend and dinner guests were very impressed by this fancy-seeming dessert. Guessipe 4 cups ricotta, drained over a…