Well, we finally moved into the new place and what better way to celebrate moving into a new home than whipping up some delicious happy hour inspired grinds? Honestly it seemed like we had been eating out or grabbing instant noodle type food for like 2 weeks because of our lack of refrigeration. And yeah, its not like these vegan potato skins are extra healthy or anything but they were delicious and they went great with a few cold beers. I think moving has got to be greatest diet ever. Especially if you poorly plan delivery of the fridge in your new place. You’ll be working to load and unload cars and trucks full of stuff and obtaining food becomes inconvenient so you just pack/unpack a few (3-4) extra hours.
What?! You thought I was done posting pumpkin recipes? Ha! I fooled you! A few weeks ago, Ben and I started leading the college group at church. To start things out right, I decided to bring a batch of these brownies to one of our first Bible studies.
Did you know that April is National Grilled Cheese Month? I had no idea such a thing existed but whomever decided to do that Thank you. Thank you because it gives us all a reason to celebrate the cheesy, gooey food comfort heaven that is the grilled cheese sandwich. Thank you because it gives me an excuse to enjoy all the ingredients of my favorite salad: mozzarella, basil, tomato and balsamic vinegar in sandwich form. I will admit I took my time while making this sandwich. I didn’t want to just throw it together.
These zucchini cakes make an elegant appetizer fit for those upcoming Oscar parties. Shredded fresh zucchini, is mixed with a little Parmesan, panko, paprika, garlic and a hint of ground nutmeg. The mixture is then pressed into patties and pan fried in olive oil until they are golden brown. Fresh zucchini, cheese, and spices blended together and fried until golden. Makes: 8 Cakes
Ooey gooey, sticky sweet, moist and magical recipe to share. If you are in the mood for something decadent, a super special, indulgent morning (or after dinner dessert) treat, these vegan are for you. I want to dive into these vegan Cinnamon Rolls. Fork first. Fluffy swirls of pumpkin buns infused with thick cinnamon sugar pecan filling. Those moist, flaky swirls slathered in a vegan cream cheese ginger glaze.
Seize the day. Last Friday, I had my day all planned out. I was baking to fill some tart orders, had a meeting to attend and errands to run when I received a text from my friend, Diane, of the Turtle Club Restaurant (PR gal of their family business, The Vanderbilt Beach Resort where the Turtle Club is located) asking me to come down within the hour to photograph the Turtle-tini, their signature cocktail, for a piece to run in a national magazine.