Because of Madalene

Old Fashioned Beef Stew

2012-03-08T08:28:00.004-08:00

My father cooked a meal! This maybe doesn't sound like much but he makes dinner about once a year if that, since he's never been as comfortable in this department as let's say... the yard. So, when my dad gets in the kitchen, it's a big deal. Living in a small town of Pennsylvania, life moved a bit slower and old fashioned traditions of one-pot-wonders were easy and helpful in a house full of rambunctious boys. My father saw a lot of meatloaf, beef stroganoff, and stew in his day, so when it's time for him to cook, these are the dishes he gravitates to and I am more than happy to enjoy a tasty rustic slow cooker meal. This time around he made Beef Stew which is packed with veggies, beef and spices (and no flour!) and it tenderized in the crock-pot for 8 whole hours.. just enough time for all the flavors to meld together for a delicious old fashioned pot of goodness.

What you'll need: Serves about 4-6

2 lbs beef stew meat, cut into 1 1/2 in. cubes

2 tbsp canola oil

1 bay leaf

1 tbsp Worcestershire sauce

1 yellow onion, chopped

1 cup beef stock

1/4 tsp pepper

2 tsp salt
pinch of red pepper flakes (or to taste)

4 carrots, peeled and sliced

1 cup celery, sliced

4 potatoes, peeled and cut into cubes (same size as beef)

1 small pkg fresh green beans, halved

3 cups water

1 cup red wine

2 tbsp cornstarch

Over a medium flame, heat the oil and brown the meat in a skillet. Once the meat is brown, remove it and put in the crock-pot (set on low heat) leaving the beef juices in the skillet. Add the onions and wine to the beef juices and let cook for a few mins. Pour all of this into the crock-pot. Then add to the crock-pot the bay leaf, Worcestershire sauce, pepper, salt, red pepper, raw veggies (no green beans yet), beef stock and water. Stir and cover. Let cook on high for about 8 hours. Add the green beans during the last half hour. Because this recipe calls for no flour, it's thickened by cornstarch instead, which works best over high heat on the stove. So before serving, ladle most of the juices from the crock-pot and put into a smaller sauce pan on the stove. Dilute the cornstarch with a little bit of water so when you put it into the juices, it doesn't clump up. With a whisk, stir the juices and cornstarch until completely incorporated and thick. Pour the juices back into the crock-pot, stir and serve!

I've Been Featured!

2012-03-07T09:56:00.000-08:00

Many thanks to one of my favorite and most talented bloggers/writers I know, Melissa Blake, for featuring my up and coming blog! Check it out.

Behind The Blog: Because of Madalene

Christina of Because of Madalene is a woman after my own heart. As she says, her family and friends have always called her an "old soul" for her love of scrapbooking, crocheting and playing Bunco. Check out her story, and as always, I'd love to feature you and your blog, so feel free to email me (mellow1422 [at] aol)...

Quick facts
Name...Christina
Birthday...January 3
Where are you from...Southern California
Three words that describe me...Passionate, methodical and artsy
Occupation...Retail manager
Blog...Because of Madalene
When did you start your blog...October 2011

What inspired you to start a blog?
It was a good excuse to get back into the artsy side of life that I lost touch with simply due to life getting in the way. And it turned into something so much more! Dedicating this open-book diary to my Great Grandmother Madalene inspired me to not lose sight of the things that really matter...like good food, family and fun hobbies!

What do you love the most about blogging? Does anything about it stress you out?
Due to all the family recipes and stories I've shared on the blog, I adore the deeper connection it has allowed me to have with my loved ones. It often triggers old memories from my mom that I am so excited to learn and share through the blog. Blogging is a full time job! Wanting to stay dedicated, it sometimes can be stressful to find time to blog every day, especially since I already have a full-time job and a busy life.

If you had to describe your blog in one sentence, what would you say
Because of Madalene is a blog about family history, delicious food, fun crafts and life lessons.

What has blogging taught you?
It has taught me how much potential I have to explore other creative avenues in life, like writing and cooking.
(Christina with her my mom, sister and nephew)

What advice do you have for new bloggers?
Keep it up! Stay dedicated and loyal to your blog. If you are committed, only good things can follow.

Where do you see yourself and your blog in 5 years?
I plan to continue to share my family stories and recipes, but also hope the love I've found in blogging can lead me into a creative career I adore doing.

What has surprised you the most about blogging?
I never realized how ginormous the blogging community is. I've learned so much from others about their thoughts on life and experiences. It really has opened my eyes to a different networking world that I've unexpectedly come to love.

Go Greener

2012-03-07T00:08:00.000-08:00

The month of green is inspiring me to Go even Greener in the kitchen than I already think I am. Everyday kitchen items can sometimes be toxic and/or wasteful, so I am super excited to have found these environmentally friendly essentials.

1. Greenpan Nonstick but PTFE-free Pots and Pans

2. Kyocera Noncorroding Ceramic Peeler

3. Lunchskins Reusable Sandwich Baggies

4. DIY Recycled Grocery Totes

Loadin' Up

2012-03-05T09:38:00.000-08:00

After a long, busy day in the hot sun on Saturday, I wanted to take it easy in the kitchen but still relax and enjoy a scrumptious meal. And a Loaded Baked Potato is just what I needed. A fluffy and creamy wonder stuffed with lots of flavor and color. I personally like my potatoes simple, but they are such a great base for any toppings you can creatively conjure up! But this time around, I loaded it with butter, ground black pepper, broccoli, cheese and crispy bacon - reminiscent of broccoli potato soup. Ya know, I sometimes think if I was a poor Irish woman living in the early 1800s, I would have been completely satisfied living off of potatoes. Okay, maybe not. But I definitely know I cannot live without them.

What you'll need: Per potato

Russet Potato

Kosher Salt

Canola Oil

Shredded Sharp Cheddar Cheese

Steamed Broccoli

Bacon

Ground Black Pepper

Butter

Preheat your oven to 400 degrees. Wash, scrub and pat dry the potato. KEY: To ensure a crispy skin, brush a thin layer the canola oil all over the skin of the potato and drizzle on kosher salt for extra flavor. To avoid a potato explosion, with a fork poke a few holes throughout the potato. Uncovered and on a foil lined baking sheet, place in the oven for about 45 mins or until tender. While they are cooking, place a few strips of bacon on a foil lined baking sheet and put into the oven. I love mine extra crispy so I let them bake for about 30 mins. Let them cool and then crumble them for a bacon bits topping. Once the potatoes are done, cut open and start loading! I like to start with the butter and pepper, then the cheese, steamed broccoli, more cheese and bacon. So simple, yet so satisfying. I eat the whole thing every time.

Lunch Date

2012-03-02T10:35:00.000-08:00

I've recently discovered that I love Dates, because they're sweet and chewy and taste even better when they're stuffed with... Cheese! I thought these little treats would be an appetizing start to a lunch my mother attended last weekend and sure enough, the plate was empty in no time. In one small bite, you'll get a mouthful of Spring flavors... Dill and Lemon Zest that I used to liven up the mild Laughing Cow Swiss Cheese. Top if off with a Pecan Nut and you've got yourself a chewy, creamy and crunchy delight!

What you'll need: for about 3 doz.

About 2 pkgs of Pitted Dates (depending on how many come in each pkg)

2 pkgs of Laughing Cow Light Swiss Cheese (8 individual triangles in each pkg)

Dill

Zest 2 Lemons

Ground Black Pepper

Pecan Nuts

With a small knife, cut a lengthwise slit for each date. Set aside the open dates while you make the filling. In a small bowl, mix together the cheese, lemon zest, dill and black pepper (according to taste) with a fork. Scoop a spoonful of the filling and stuff each date. Place a pecan nut on top and serve immediately.

A Black and White Dessert

2012-03-01T08:25:00.001-08:00

I had a hunch that The Artist was going to win. Although, I didn't find it to be the best movie of the year (slow in parts, over-dramatic music...), I can understand why it won based on its uniqueness for its time. But, boy am I glad we have eventually graduated to the more exciting world of color and sound. So, continuing on with our movie themed food, I ended the night with a Black and White Dessert with a pop of color - Meringues! Crunchy on the outside by pillow soft like a marshmallow on the inside. I found a great recipe for meringues from Joy of Baking, but patience is required for this, because it takes time for the egg mixture to create stiff peaks! But it was all worth it in the end, especially due to the Macerated Blackberry Topping (berries soaked in Grand Marnier and orange juice). Once the meringues finished drying out (over several hours), I cut their sweetness with this tangy topping that made all the difference in the world.

What you'll need: Berry Topping

1 pkg of blackberries (about 8 oz)

2 tsp of sugar

2 tbsp of orange juice

1 tbsp of Grand Marnier

With a fork, crush a few blackberries and combine the rest of the whole blackberries, sugar, orange juice and Grand Marnier in a bowl. Gently mix all together. Cover and refrigerate for 2 hours, occasionally stirring. Pour it onto of the meringues just before serving.

Piping out the meringues

Marshmallow Center

Big "Help"ings

2012-02-29T11:07:00.000-08:00

My favorite movie of the year was by far is The Help. So, as our main course for our Oscars Party... what do we decide to cook to pay tribute to this inspiring southern film? Fried Chicken! One of my favorite scenes in the movie is when Minny Jackson is teaching Celia Foote how to shake and fry up some fried chicken. Although I didn't use Minny's favorite ingredient, Crisco, it turned out just as crispy and moist... with a bit of heat. I paired it with a few classic sides - Biscuits, Broccoli and Mashed Sweet Potatoes that turned this course into a filling comforting family meal.

Instead of using regular flour to coat the chicken, we used Gluten Free All Purpose Flour (rice flour, tapioca flour, potato starch). I was shocked at how tasty and crunchy it came out. If I didn't know any better, I would have thought it was made with wheat flour. But, unfortunately, the biscuits came out dense and too crumbly but still tasty (still experimenting on GF baking...).

Fried Chicken

What you'll need:

1 whole cut up Chicken (skin on!!)

GF All Purpose Flour

1 quart of Low Fat Buttermilk

Salt

Pepper

Cayenne Pepper

Paprika

Canola Oil

Soak the chicken pieces in the buttermilk overnight in the fridge. This helps the chicken stay moist and flavorful. The next day, pour about 2 cups of flour in a dish and add the salt, pepper, cayenne pepper and paprika all according to your taste (I did big pinches). Mix them up. Place the chicken pieces into the flour mixture and press firmly. You want a good coating of flour to stick to the chicken. Once your pan (filled with about an inch of oil over medium-high heat) is hot, put in the chicken. Turn the pieces about every 15 mins. so it gets nice and crispy. Do this for about 40-45 mins. Remember, dark meat pieces cook longer than white meat, so I usually keep them in separate pans. Drain the chicken on cut open brown paper grocery bags to help soak up the oil. The bags won't stick to the chicken like paper towels do. And eat it while it's hot!

Puttin' on the Ritz

2012-02-28T07:21:00.001-08:00

As we sipped on our French 75 Cocktails, we also nibbled on Chocolate Cheese (found at Trader Joe's) served with Ritz Crackers. Well, I just ate the cheese by itself... it's that good, because I have yet to find a GF (gluten free) cracker that tastes like a real cracker. But for the guests, I just had to have a "Puttin' on the Ritz" theme appetizer while we watched the Oscars. You feel kind of elegant as you eat this cheese... extra sharp cheddar combined with rich dark chocolate curls. I wish I could have somehow told all the Hollywood stars to stuff this little snack in their clutches as they sat in their seats! Especially Angelina, she's looking a bit frail. She could use some protein in her diet. But who would have thought that this salty and sweet combo could work? It completely does.

An Oscars' Toast

2012-02-27T08:06:00.001-08:00

French 75 Cocktail

When I was little I wanted to be an Actress when I grew up. I would put on my glasses, hike up my sweatpants and impersonate Steve Urkel to the family. As practically an only child, I loved the attention and the laughs. But as I grew older, that dramatic desire went away. I became more shy, awkward and embarrassed. I would never think of showing a real audience my comedic capabilities, because I was too scared and nervous to demonstrate my talents to the outside world. So my dreams of walking down the Red Carpet with Tom Hanks dissipated. But in the end, I don't mind it... living a public life is something I don't desire and I'm happy my creative juices have translated into other areas. But my love for movies will never go away. They transform me to a land of fantasy and wonder and help me escape the confusing and sometimes difficult land of reality. That's why last night was my all time favorite TV night of the year, The Oscars! The people I admire and respect (for their great talents and courage) come to life on a long Red Carpet and are awarded with shiny gold statues.

To help celebrate this night, my mother and I put together a movie themed meal that reflected some of the Best Picture nominations. We started off with a French 75 Cocktail to get us in the Midnight in Paris mood (one of my favorite movies of the year or decade).

What you'll need: Per Drink

3 tbsp Brandy

1 tbsp Grand Marnier

1 tbsp Fresh Lemon Juice

1/2 cup Champagne

Lemon Slices for garnish

In a cocktail shaker, shake together the Brandy, Grand Marnier and lemon juice for a few seconds. Poor into a flute glass and top off with the Champagne. Garnish with a lemon slice or curl. This bubbly, citrusy drink kicked off our Oscars Party with a bang and got us buzzing around the kitchen for the next course. Stay tuned tomorrow for Oscars' Appetizers!

Coconut Cheesecake

2012-02-24T09:54:00.001-08:00

In last night's cooking class, we made a creamy, rich Coconut Cheesecake (recipe courtesy of our instructor Jan Sayvongsa). Not only is there coconut milk to the filling, but there are coconut flakes in the crust! So you're not just getting a hint of coconut flavoring in this cake, but experiencing a complete coconut tropical adventure in just one bite. Cheesecakes are so versatile, so for those who don't like this strong flavor, leave it out or add sour cream to the filling instead. Add crushed almonds to the crust rather than coconut flakes. But in the end, this cake was packed with moisture and a ton of flavor... a fun new twist to plain ole cheesecake.

What you'll need: Serves 12

Crust:

2 cups sweetened flaked coconut

8 whole graham crackers, broken (or gluten-free gingersnaps from Trader Joe's)

1/4 cup sugar

1/4 cup (1/2 stick) unsalted butter, diced

Filling:

4 8oz pkgs cream cheese (using 1/3 less fat tastes just as good)

2/3 cup sugar

1 15oz can coconut milk

1/4 tsp vanilla extract

1/8 tsp salt

5 large eggs

Crust: Preheat oven to 350 degrees. Blend all ingredients in the food processor until finely ground and sticking together (about 1-2 mins). Press crumb mixture onto the bottom and up the sides of a 9 in springform pan. Bake until golden, 15 mins. Allow to cool.

Filling: Beat cream cheese and sugar in a stand mixture with paddle attachment until smooth. Add coconut milk, vanilla, and salt. Beat until smooth. Add eggs one at a time. Pour mixture into cooled crust.

Bake cheesecake about 1 hour and 30 mins. Turn off the oven and cool cheesecake in the oven for another hour. Refrigerate overnight before serving. (personal side note: if you want your cheesecake to bake more evenly, cover the bottom of the springform pan with heavy duty foil and place in a warm water bath, then bake.)

For presentation, toast up some coconut flakes and sprinkle on top. Then your guests will know what kind of cheesecake they're about to eat!

Potacos

2012-02-22T08:11:00.000-08:00

I'm so excited about Potato Tacos! I first tried them at a Mexican Restaurant a few weeks ago, fell in love with them and knew I just had to try them at home. They turned out amazingly delicious (better than I thought they would) and the key to them is seasoning and garnish, since you don't have the juicy flavors from meat. I added red bell peppers and onions to semi mashed red potatoes and topped the tacos with slices of slightly salted avocados, salsa and sour cream. They're reminiscent of breakfast potatoes stuffed inside a crispy tortilla. Yum!

What you'll need: Makes about 15 tacos

6 peeled red potatoes
1 large pack of corn tortillas
1/2 cup chopped red bell peppers
1/2 cup chopped yellow onions
1/4-1/2 tsp 21 Salute seasoning according to taste (found at Trader Joe's)
If you don't have a Trader Joe's around you here is what's in 21 Salute - onion, spices (black pepper, celery seed, cayenne pepper, parsley, basil, marjoram, bay leaf, oregano, thyme, savory, rosemary, cumin, mustard, coriander), garlic, carrot, orange peel, tomato granules, lemon juice powder, oil of lemon, citric acid
Salt
Pepper
Avocado slices, Sour Cream, Salsa for garnishing
Canola Oil

In a pan, saute the bell pepper and onions (with a tbsp of oil) until soft. While those are cooking, boil the peeled red potatoes until soft. Strain and slightly mash so that they're still chunky. Toss in the bell peppers and onions, 21 Salute seasoning, some crushed black pepper and a couple of big pinches of salt. Mix until combined. In another pan, fill it with canola oil so it coats the entire bottom of the pan (over medium heat). As soon as the oil is hot, place half of a corn tortilla into the pan (holding the other half with your hand). Place a couple of tablespoons of potatoes onto the half of the tortilla that is in the oil. Then fold down the other half over the portion that is filled with potatoes. After a few minutes flip over the taco and cook the other side of the tortilla for another few minutes. When the taco is golden brown, you know it's done. Do the same for the rest of the tortillas. Drain the tacos on a cooking sheet lined with paper towels to soak up any remaining oil. Serve hot topped with the garnishes!

Cheese Stuffed Artichokes

2012-02-21T08:10:00.000-08:00

Artichoke season is just around the corner and what better way to have fun with your food than eating it leaf by leaf. I think that's why I love them so much... because it takes time to eat (I get fuller slower) and can saver the tasty flavors of this meaty vegetable. As a kid, I just dipped the leaves in melted butter with pepper, but lately I've experimented by stuffing the center with salty, aged cheeses like Gruyere and Cheddar. It makes a fun dip for kids or adults and is a pretty presentation for parties (hint: Oscars appetizer!). This recipe has an Italian twist with minced garlic and lemon thyme added to the cheese mixture. Enjoy!

What you'll need: serves 2-4

2 large artichokes
2 lemons
1/2 cup grated Gruyere cheese
1/2 cup grated Cheddar cheese
2 tbsp half and half
1 clove garlic (minced)
2 sprigs fresh lemon thyme (chopped)
1/2 teaspoon freshly ground black pepper
2 tbsp breadcrumbs (gluten free or regular)
olive oil to drizzle on top

Prep the artichokes by cutting off the stem as close to the base of the artichoke as possible to allow it to stand up in the oven. Cut an inch off the tip of the artichoke and snip off the points of the leaves with kitchen shears. Remove any tough leaves near the base. Over high heat, bring a medium size pot of water to a boil. Add the artichokes to the pot and squeeze in the juice from the lemons. This adds flavor to them and helps keep the artichokes from browning too much. Cook the artichokes until tender, about 30-40 mins. Take them out and let drain on a kitchen towel (face down). While those are cooling, start the cheese mixture. In a small bowl combine the cheese, half and half, minced garlic, thyme and pepper. Mix until completely incorporated.

Preheat the oven to 400 degrees. Spread open the center of the artichokes and remove the fuzzy center with a spoon. Place them in a 8x8in baking dish and stuff the centers with the cheese mixture. Sprinkle the bread crumbs on top and drizzle with olive oil. Place in the oven just until the artichokes are heated through and the cheese has completely melted. Serve hot!

Balsamic Martini

2012-02-20T07:52:00.000-08:00

I really do not like the taste of balsamic vinegar (people wonder if I'm really Italian), but after taking another cooking class with Fabio Viviani, I ordered a Balsamic Martini... once I bravely took a small sip of my Aunt's. And it was the most incomparable sweet but tangy martini I've had in... well, forever! This drink was made by the best dang "mixologist" I know, Jacopo Falleni, the handsome and charming business partner of Fabio. After the class, I just had to praise him for getting me to eat things that I normally despise! And he tells me, "Well, if you can't eat it, drink it!" And he was right... a perfect combo of Vanilla Rum, Simple Syrup, Strawberry Puree, Limes, Balsamic Vinegar and Balsamic Glaze.

Jacopo's new website (http://www.jacopofalleni.com/) will be launching soon where you'll be able to find many of his signature drink recipes that you can make at home. Until then, visit their restaurants (Cafe Firenze and Firenze Osteria) for this beautifully paired strawberry balsamic masterpiece.

Pass the Torch

2012-02-17T07:37:00.000-08:00

I've joined a local cooking class! Getting more serious about entering the food industry, I thought I would get my feet wet by easing into a casual 5 week cooking course taught by a Cordon Bleu graduate. Aside from learning new recipes and techniques, this chef has been a great source of knowledge about the field and what to expect. So, I'll be picking her brain a little bit more over the next few classes.

Our first class involved fire tools! We made Gingered Creme Brulee. This was my first time making this creamy dessert, because I've never been a fan of custards... but let me tell you, the ginger has changed my bad thoughts forever! The chef's recipe calls for a full cup of freshly chopped ginger which infuses into the mixture overnight in the fridge and creates the most delicious, spicy flavor. No more plain vanilla creme brulee for me! I can't give out her recipe but this recipe is very similar! Their directions seem a bit vague, but the ingredients are spot on. So, use my directions instead for better results.

Directions:

Put the cream, sugar, and ginger in a pan and bring to the boil, then remove from the heat and leave to infuse overnight in the fridge. The next day, whisk the egg yolks together in a bowl. Bring the cream mixture back to a boil on the stove and whisk it (continually) into the yolks until completely incorporated. Strain through a fine sieve, then divide between 4 ramekins or other small shallow dishes (almost full). Place on a baking sheet filled with hot water (half way up the ramekins) and bake in an oven preheated to 325 degrees for about 35 minutes, until set (don't let brown). Let completely cool. Shortly before serving, sprinkle the sugar over the creme brulees (a thin even layer) and then caramelize with a blowtorch (found at home depot)! Leave for a few minutes until the sugar hardens, then serve.

Christmas in February!

2012-02-16T08:00:00.000-08:00

My friend Lea surprised me on V-Day with a creamy, decadent spread called Cookie Butter! Have you heard of this? She found it at Trader Joe's (they've outdone themselves, again!). They usually only carry it during the holidays, but some of their stores still have it... you just have to search a bit. When you do find this, stock up because it has a shelf life of a year. So, this should keep you busy until the holidays roll around, again.

This Christmas smelling gingerbread spread tastes incredible on pretty much anything and makes them tastes richer and nuttier. So far I've put it on cookies, crackers and have eaten it right off the spoon. But they also claim it tastes amazing on pancakes, celery sticks, pretzels, etc. I can't wait to explore more with this food phenomenon.

Remember these? Instead of the chocolate, I simply replaced it with cookie butter. Too good!

Fizzy Mango Sangria

2012-02-15T09:32:00.000-08:00

My sister found a tangy and sweet Mango Sangria Mix at Williams-Sonoma! It only requires adding sparkling wine to the mix that turns it into a fizzy, tropical, refreshing drink. I finished it off by adding in fresh slices of oranges and lime to enhance the citrus flavors from the mix. After tasting this, I might never go back to traditional sangrias, again!

What you'll need:

1 bottle Sangria Blanca Mix

1 bottle Sparkling Wine

1 orange and 1 lime

In a pitcher filled with ice, mix together 2 cups chilled sangria mix with 1/2 bottle chilled Sparkling Wine (or Prosecco). Throw in some slices of oranges and lime and stir. Serve and drink!

Chocolate Mousse

2012-02-14T07:19:00.000-08:00

There is nothing more disappointing than finding out the restaurant that served your favorite dessert has closed indefinitely. After every Broadway show in LA, my family and I would visit a little French restaurant a few blocks away and order their smooth and fluffy Chocolate Mousse. This satisfying dessert was always the perfect ending to a perfect evening. So, when I called to make reservations and nobody answered, I was crushed!

This Valentine's Day was the holiday for me to stop wallowing over this loss and try to discover a recipe that was similar enough to satisfy my chocolate craving. And I found one that's a keeper. This recipe is not as rich as others because it calls for less eggs, but it's every bit as chocolatey, airy and creamy. Garnish it with dark chocolate shavings, a raspberry and mint and it's a complete winner for The Day of Love. I may not have a man in my life, but this chocolate treat will do for now. ;)

Happy Valentine's Day!

A Hearty Breakfast

2012-02-13T07:07:00.000-08:00

For the Valentine's Day season, we brought out the heart-shaped waffle maker over the weekend. When I was a kid, I used to love breaking apart the individual hearts with my hands and nibbling on them one by one while the syrup was strategically placed in each nook. Yesterday, there was no time for that, because these Brown Butter Waffles were too delicious to take that much time to eat! This recipe created the most airy and nutty waffles I have ever tasted. And the raspberry glaze I made to drizzle on top of them was perfectly sweet and tangy. A must eat for a romantic Day of Love Breakfast.

Raspberry Glaze

What you'll need:

3/4 cup raspberry jam

2 tbsp fresh lemon juice

1/4 cup water

4 tbsp cold butter

In a pan over a medium flame, heat up the jam, lemon juice and water and stir until it has warmed through. Remove from heat and whisk in the butter until completely melted. Drizzle on top of the waffles and garnish with fresh raspberries and chopped pecans.

Confetti Quinoa Salad

2012-02-10T09:06:00.000-08:00

Since I've started this gluten-free-sometimes-cheating diet, quinoa has been my go-to ingredient. It has been a great substitute for bread because of its grain-like qualities and fluffy texture. I typically eat it hot as a dinner side dish, but for lunch this weekend, I thought I'd try a cold quinoa salad filled with colorful green beans, carrots, garbanzo beans, salami, tomatoes and Italian seasoning.

What you'll need:

1 cup quinoa (thoroughly rinsed)

1 3/4 cups chicken broth

1/4 cup fresh lemon juice

Few sprinkles of dried oregano and basil

Dash of black pepper

1/4 cup sliced baby carrots

1/4 cup cut green beans (already cooked)

1/4 sliced salami

1/4 cup halved cherry tomatoes

1/4 canned garbanzo beans (drained and rinsed)

In a small sauce pan, pour in the chicken broth, lemon juice, oregano, basil and pepper. Give it a quick stir and then throw in the rinsed quinoa. Bring these to a boil then cover and let simmer for about 15 mins or until the fluids have evaporated and the quinoa has form a small ring around the edges. Once the quinoa is done, spoon it on top a flat platter to allow it to cool. Once it has reached room temperature, put it in a bowl and mix it with the carrots, garbanzo beans, green beans and salami. Put in the fridge to chill. Right before serving add in the halved tomatoes. Fresh tomatoes should never be in the fridge.

This salad is refreshing from the lemon, colorful and texturally appealing! Enjoy.

Floral Ice Ring

2012-02-09T15:51:00.000-08:00

I love homemade punch, especially if it's spiked with Champagne! My mom and I typically only make punch for special occasions, because we HAVE to add that extra feminine touch with a floating Floral Ice Ring... which takes time and patience. So the night before our V-Day theme party, we created this fruity presentation made with lemon and lime rind, camellia leaves, raspberries and deluded pineapple juice.

Like an apple, peel the rind from lemons and limes with a knife. Try to stay as close to the surface as possible. The thicker the strip the harder it is to manage. If it breaks midway, that's ok! You can just make buds instead of fuller flowers. Spiral the rind as tight as you can. Use a toothpick to keep it together. Poke it toward the top of the flower so you can easily take them out later. If you poke too low, it will mold in the ice and you'll have floating toothpicks in your punch by the end of the night!

Once your flowers are done, fill your ice ring mold halfway with deluded pineapple juice. Put on a flat surface in the freezer and let freeze until ALMOST frozen. Take out and arrange your flowers, fruit and leaves on top of the frosty layer. If you let it completely freeze, your arrangement won't have room to slightly nestle into frosty grooves. You want them to be able to sink in a little. Pour in more deluded juice until it's almost to the top. Put back in the freezer and let the top layer of fluids freeze until almost frozen. Take out the toothpicks now that the flowers are almost completely embedded. Then let completely freeze (best overnight). Before you're ready to place it in the punch bowl (before you pour in the punch), let it sit for a couple of minutes so that the edges slightly melt. Then it should just plop out!

A fabulous punch to make for V-Day:

1/2 jug of Cran-Raspberry Juice

1 liter Squirt Soda

1 bottle Champagne

As the ice ring melts into the punch, the pineapple flavoring is slowly incorporated into the punch. So refreshing and bubbly!

Shortbread Heart Cookies

2012-02-08T11:45:00.000-08:00

Dessert for last night's V-Day themed party was Shortbread Cookies drizzled in semi-sweet chocolate. I used Ina Garten's recipe, but used almond flavoring instead of vanilla. I would normally do something more extravagant for these lady parties but after a full meal of eggplant, hearty salad, and rolls, I thought I would keep it more simple but still elegant and relevant for the day of love! With just four bites, our feminine cravings of chocolate and sugar were met instantly.

Quick Strawberry Jam

2012-02-07T12:06:00.000-08:00

What better way to say "I love you" to your girlfriends for Valentine's Day, than homemade Jam! This fresh strawberry jam recipe comes from Sure Jell's site, but you can also find it in the pectin box from the grocery store. But, as always, I added a twist by incorporating lemon zest for a punch of brightness in flavor. And the lemon cuts away a little of that overly sweet taste you can sometimes get from homemade jam. Filled in classic mason jars, I've presented them in clear bags tied together with V-Day gift tags I made the other day. Can't wait to gift them to my gal pals tonight!

Three Bean Chili

2012-02-06T12:38:00.000-08:00

I can't watch Super Bowl and not have Chili. And the recipe my family uses is packed with ground turkey and beef and three types of beans. Chunky! Now, I always have cornbread with my chili, but this time I tried a Gluten-free cornbread mix. Still being skeptical of gluten-free food, I incorporated sun dried tomatoes to add more flavor and tang to the mix. You can do this to any corn bread mix. It adds a fun and different element to plain ole cornbread.

What you'll need:

Canola oil to lightly coat the bottom of the pot

1/2 chopped onion

1 lb lean ground beef

1 lb ground turkey

2 pkg Lawry's Chili Seasoning Mix

2 cups water

1 can cut tomatoes with green chiles

1 large can kidney beans

1 regular can pinto beans

1can white beans

Shredded cheddar cheese for garnish

Diced avocado for garnish

In a large pot on medium heat, coat the bottom with the oil and toss in the chopped onions. Once they've turned a clear color, put in the beef and turkey. Mix and let brown. Once almost fulled cooked, mix in Lawry's seasoning. Then add the water. Dump in the tomatoes and beans (including their canned juices). Mix until all is incorporated together. Let the chili simmer for 2 hours, stirring occasionally. Serve, top it off with cheese and avocado for added creamy texture and eat!

A Newly Found Cooking Soul

2012-02-03T09:06:00.000-08:00

At the beginning of the year, I had mentioned to all of you that I'm ready to start exploring other options in my career. Retail has been fun [lots of wholesale perks :)], but there is a lack of connection that I've been struggling with in this field. I often feel like I don't fit in and it's a lot more aggressively competitive than I realized. I always thought that fashion was my passion, but when I look at the new direction my blog has turn to, the shows I watch, and the activities I do on a weekly basis, it all has to do with food! I started this blog because I lost myself for a while and needed to find my way again, and it has led me into a direction that I never thought it would. Learning recipes and endless stories about my Italian cooking family has helped me find a new passion and more meaningful connection. So, I've decided to start focusing more on a field that brings out more creativity and happiness. And I have my loving, avid Cooking Souls to thank for this new discovery in life: Grandparents Madalene, Ugo, and Jo and beautiful Mama. So, what once was a blog about anything, will now be about the subject that I've fallen in love with, FOOD... with a few crafts thrown in here and there. I'm not sure what's next... school, small party planning events. But I'm ready to start over and begin a new journey with a team of support behind me!

Ugo doing what he did best!

Sorbet Cream

2012-02-02T10:50:00.000-08:00

Sorbet Cream, found at Frostbites in Southern California, is the perfect combo of sorbet and frozen custard. With over a dozen sorbet flavors to choose from, the combinations you can make are endless! I ordered Big Stick, vanilla custard with a mixture of pineapple and cherry sorbet. And guess what, it tastes just like a Big Stick Popsicle. I've also tried their chocolate custard with strawberry sorbet, which tastes like Chocolate Covered Strawberries. Too good!

For those who don't typically like custard, no worries, because since it's frozen custard, it tastes similar to frozen yogurt. And with the sorbet served on top, it makes the most wonderfully balanced icy and creamy indulging treat. Go visit!

DIY: V-Day Gift Tags

2012-02-01T10:27:00.000-08:00

It's February! Wasn't it literally just Christmas? I have to admit that I've never been a huge Valentine's Day celebrator due to raised restaurant prices, gift giving pressures and hey, shouldn't we celebrate love everyday with the people we cherish? Although, any holiday that gives me an excuse to craft, I'm all for it! And I'm hosting a V-Day theme party this Tuesday for 11 lovely spunky ladies. So, I've been busy in the craft room making heart shaped gift tags that I'll be attaching to a surprised edible goodie (to be made this weekend) that I'll send home with the gals at the end of the night.

What you'll need:

Cricut Machine with heart shaped patterns (unless you want to cut everything by hand)

Valentine's Day themed paper

Ribbon

3D double sided tape squares

Brown Ink Sponge

White reinforcements (aged with the ink sponge)

Glue stick

I purchased double sided printed paper, because I wanted to utilize both sides for this project. The front side displays the main message and the back side will share a handwritten note to the love one receiving the gift. Age the edges with the ink sponge for some of your cutouts to create texture and warmth.

Once your shapes are cut out and aged, start the layering process by using the 3D tape to create depth and interest.

See the subtle shadows the tape makes? If you're not using a Cricut machine, use a hole punch to create the hole that the ribbon will feed through to wrap around the gift. Then secure the hole with the aged reinforcements.

On the back side, glue on another layer of paper that will display your personal handwritten message. Feed the ribbon through the hole, tie it around the gift and you're done!

Store bought tags with a personal note are just as thoughtful, but if you have time to take that extra step, your loved ones will love it that much more!

Blueberry Orange Muffins

2012-01-31T08:00:00.000-08:00

It was my friend, Erika's, birthday the other day so what better treat to make for her than bite size muffins for breakfast. Whenever I make muffins from scratch, I always turn to Ina Garten's Barefoot Contessa cookbooks. Her muffin recipes constantly turn into the most incredibly moist, sweet tasting goodies, because she doesn't skimp on the berries and adds dairy instead of water. However, wanting to keep the creativity flowing, I always like to add my own twist to the recipes I find. Her blueberry muffins call for buttermilk and lemon zest. She specifically mentions in her cookbook that you won't be able to detect the lemon zest but that it enhances the flavor of the muffins. Well, if I'm going to add citrus to my food, I want to be able to taste that tangy flavor! So, instead, I used orange juice and orange zest for a fresh punch and low fat milk for a slightly healthier bite. And these mini muffins were a huge hit.

What you'll need: about 4 dozen mini muffins or 20 regular size muffins

3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 1/2 cups low fat milk
1/2 cup orange juice
1 1/2 tsp grated orange zest
1/4 pound (1 stick) unsalted butter, melted and cooled
2 extra large eggs
2 cups fresh blueberries

For the streusel topping:

3/4 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp kosher salt
4 tbsp cold unsalted butter, cut in small cubes

Sift the flour, sugar, baking powder, baking soda and salt into a large bowl and blend together. In a separate bowl, whisk together the milk, orange juice, melted cooled butter, orange zest, and eggs. Stir the milk mixture into the flour mixture with a fork, mixing just until blended. Fold the blueberries into the batter. Don't overmix! Scoop the batter into a mini muffin tin lined with paper cups, filling them almost full.

For the topping, place all the ingredients in a medium sized bowl and cut with a pastry cutter, until the butter is in very small pieces. Then rub with your fingers until crumbly. Spoon about 1 small spoonful of the streusel on top of each muffin. Bake the mini muffins for about 12 mins each, until golden brown. If baking regular size muffins, cook for about 20-25 mins.

Juicy, sweet, tangy and with a crumbly crunchy top! You'll never go back to store bought muffins again!

Citrus Cocktail

2012-01-30T08:10:00.000-08:00

Southern California was so hot this past weekend. And after standing in the sun for two hours at a food truck festival, I was parched and water just wasn't cutting it! So my mom whipped up a couple of freshly squeezed citrus cocktails that quenched my thirst in no time. My mom is the best personal bartender I know and I'm learning a lot of quick and tasty drinks from her that I love to share. The flavor combo in this particular drink is so vibrant and refreshing and I can't wait to drink this again when the weather picks up for spring.

What you'll need: per 1 drink

1 orange

1 lemon

1 jigger of triple sec

1 jigger of coconut rum

1 can of squirt soda

splash of maraschino cherry juice

Freshly squeeze the juice out of the orange and lemon. Set aside. In a glass filled with ice, pour in the 2 jiggers of alcohol. Add half of the can of squirt. Top with the orange and lemon juice. Give this a stir and add in the splash of maraschino cherry juice just before serving (to give the drink a sunset glow). Garnish with a slice of orange, maraschino cherry and an umbrella!

This cocktail taste so fresh with the natural juices you use from the fruit. And the squirt adds a hint of bubbly grapefruit flavor to add to the citrus theme. So reviving after a long day in the sun...

An Old Fashion Tribute

2012-01-27T07:46:00.000-08:00

Ok, I cheated again with the gluten but for a really good reason! This week is the anniversary of Madalene's passing and we just HAD to pay tribute to her by baking an old fashion favorite of her's. In the 50s, Pineapple Upside Down Cakes were a big trend and my Grandma jumped on the bandwagon like every other housewife. But instead of using a cake mix from the box like many others, she whipped up her own batter, which I would someday like to try. However, I'm still recovering from tarts last Sunday, so my mom and I went the easy route and used a cake mix, but we jazzed it up with pineapple juice instead of water. It makes a world of difference, adding more moisture, flavor and sweetness to the cake.

Just a couple of weeks before Madalene passed in 1968, she was still sewing her own dresses for social events. Pain never stopped her from doing the things she loved. She fought her illness for 5 years and hardly ever complained. I can only strive to be as strong as she was. Madalene really is such an inspiration, so I look to her often and self-reflect.

What you'll need: for a 9 in. baking pan

1/4 cup butter
1/2 cup firmly packed brown sugar
1 can of sliced pineapple rings
1 jar of maraschino cherries
1 package of yellow cake mix

Place the butter in a round baking pan and put in the oven at 350 degrees. While the butter is melting, follow the directions on the cake mix box to make the batter. But remember! Instead of using water, use the pineapple juice from the can of sliced pineapples. If it isn't enough, fill the rest of the measurement with water, but it won't be much. When the butter is completely melted, remove from the oven and evenly layer the brown sugar on top of the melted butter. Arrange the pineapples and cherries over the sugar/butter mixture. Pour in the batter and put in the oven at 350 degrees for about 40-50 mins. Once cooked and while still hot, place a platter on top of the pan and flip it over quickly. Don't freak out if some of the pineapple gets left behind. Just remove it from the pan and place it back on the cake. Serve slightly warm or at room temperature.

I usually don't like cake because it's often dry with too much frosting, but I will eat this cake over and over again! It's soo moist and the caramelized topping just melts in your mouth.

Madalene Missed

2012-01-26T08:03:00.000-08:00

Madalene leaning on her sister

Is it possible to miss someone if you've never met them? I guess my mom and her siblings have done such a great job painting such a lifelike picture of my Great Grandma Madalene with stories after stories, that I feel like I've known her my whole life. And I miss her. The famous question people are always asked: "If you were to have dinner with anyone in the universe, dead or alive, who would it be?" No, it would not be Jesus nor Tom Hanks, but my beautiful, strong and insanely talented Grandma Madalene. I have so many questions for her that can't be answered by those who lived beyond her time. I yearn to know ALL her family Italian recipes that she cooked from memory, delve into her early childhood days she spent in her homeland and master the Italian language from her personally. My mom has done wonderfully passing down Madalene's wisdom and legacy, but there is nothing like actually talking to Madalene myself that I want more than anything. Where is a genie when you need one?! I guess I'll just have to wait until the afterlife. Until then, I will never stop learning as much as I can about her and the creative life she passed down to all of us. Madalene, if you're watching, I love and miss you more than words can describe. See you soon. <3

Madalene and her sisters on each side

Crispy Ground Beef Tacos

2012-01-25T08:24:00.000-08:00

One of my childhood favorites... homemade Crispy Ground Beef Tacos! When I was younger and ate very limited food groups, these tacos somehow made the picky list. Of course, I just ate them with cheese, but now I load them up with green leaf lettuce, tomatoes, salsa and guacamole! The guacamole is key for these, because after the initial crunchy bite of the taco shell, you get a creamy lemon-peppery taste from the guac which is just too good!

What you'll need: for about 12 tacos

1 lb lean ground beef

1 pkg lawry's taco seasoning mix

1 large bag of corn tortillas

guacamole

green leaf lettuce

shredded cheddar cheese

sliced tomatoes

taco sauce

In a large pan, prepare the ground beef as instructed on the back of the lawry's seasoning mix. Try to drain as much of the fat as possible once the meat is done cooking. In another pan, fill it with canola oil so it coats the entire bottom of the pan. As soon as the oil is hot, place half of a corn tortilla into the pan (holding the other half with your hand). Place a couple of tablespoons of meat onto the half of the tortilla that is in the oil. Then fold down the other half over the portion that is filled with meat. After a few minutes flip over the taco and cook the other side of the tortilla for a few mins. When the taco is golden brown, you know it's done. Do the same for the rest of the tortillas. Drain the tacos on a cooking sheet lined with paper towels to soak up any remaining oil. Serve hot with all the fixins!

Yes, it would be so much easier to just cook the meat and place it in an already made taco shell from the grocery store. But frying the tortillas with the meat inside gives the taco so much flavor! It's worth the effort. And there is nothing more satisfying than sinking your teeth into a homemade fresh crispy taco shell.

Lemon Berry Tarts

2012-01-24T07:25:00.000-08:00

My friend Elisse had a birthday yesterday, and knowing that she likes fruit tarts, I thought I would get brave in the kitchen and try something new and daring. This was my first time "tarting" and overall, it turned out tasty. However, I did make one boo boo when I tried to cut corners from this 1985 Sunset Cookbook recipe I followed (using egg whites instead of whole eggs). Note to self: Stop trying to substitute crucial ingredients for baked goods! Nonetheless, it was still sweet, tangy, buttery and refreshing!

What you'll need: to make 5 small tarts

Sweet Butter Pastry Crust:

1 1/3 cups flour
1/4 cup granulated sugar
1/2 cup butter (cut in small chunks)
1 whole egg

In a bowl, stir together flour and sugar. Add butter chunks to the mixture and stir to coat. With a pastry blender, cut the butter into the flour until fine particles form. Add egg and stir with a fork until dough clings together. With your hands gather dough into a ball and wrap in plastic wrap. Refrigerate for 1 hour. Roll out chilled dough and press it firmly on the bottom and sides of your spring-form pans. Will a rolling pin, roll over the pan to cut off excess dough. Prick the pastry all over with a fork. Bake at 350 degrees in the lower third of your oven for 22-25 mins. Place on a rack and let cool.

While the crust is baking, prepare the filling.

What you'll need:

1/4 cup butter
1/2 tsp lemon zest
1/4 cup fresh lemon juice
1/2 cup and 2 tbsp sugar
2 eggs

In top of a double boiler over simmering water, melt the butter. Add the lemon zest, lemon juice, sugar and eggs. Stir with a wire whisk until blended. Cook, whisking constantly, until thickened and smooth (which didn't happen to mine because I used egg beaters instead of two whole eggs). Let cool, cover and refrigerate for 1 hour.

Spread filling evenly into the pans and top with blueberries and raspberries. Serve or refrigerate for up to three hours.

This ended up being a birthday dessert but V-Day is just around the corner. These little heart shaped tarts would be a fun way to celebrate the day of love.

Soup Class with Fabio Viviani

2012-01-23T08:30:00.000-08:00

Having Fun in the Kitchen with Fabio Viviani

Since I blog primarily on food, I've been wanting to broaden my taste buds. So, yesterday, my mom, sister, friend Ali and I all went to Fabio Viviani's Soup Class at his restaurant Firenze Osteria. Not only did we learn how to make four fabulously tasting and easy-to-make soups, but we laughed all the way through Fabio's down to earth two hour class. I've always been a fan of Fabio ever since he competed on Top Chef Season 5, but now that I've been able to witness his "Fan Favorite" personality in person... his hilarious antics and extreme knowledge of food has left me loving him even more. I can't wait to visit his next class in February, which is all about meat!

Below are the four soups he demonstrated for the class. I'm a pretty picky eater, but he got me to eat two cold soups and a lobster bisque that I would have never probably tried otherwise.

Gazpacho Soup: A raw blend of bell peppers, cucumbers and tomatoes

Lobster Bisque: A creamy blend of lobster, shellfish stock and fresh vegetables

Fennel Soup with Apples and Herbs: A cold blend of cooked fennel, potatoes and caramelized apples

Heirloom Tomato Soup with Shrimps and Avocado: A citrusy blend of lemon, tomatoes and shrimp stock

The recipes for all these soups can be found on Fabio's website here. Fyi, the lobster bisque was blended for us but his recipe online doesn't call for that technique. After you cook all the ingredients as instructed, take them off the flame and blend in a blender (shell and all), then strain and serve for a creamy version instead!

Happy National Cheese Lovers Day!

2012-01-20T14:24:00.000-08:00

Mm.. a day of cheese. What a perfect and well deserved holiday. I can live without bread, but cheese? Absolutely not! It makes everything taste that much better when cheese is incorporated. To help celebrate the cheesy day, below is a look back at some of my favorite dishes that integrate my all time favorite food ingredient.. CHEESE!

Eggplant Parm
Bagel and Cream Cheese
Apples and Cheese
Mac and Cheese Grilled Cheese Sandwich
Unbaked Pineapple Cheesecake
Chicken and Potatoes
Enchiladas

Try THIS At Home... Instead

2012-01-19T22:51:00.000-08:00

Now, this is a loaf of bread! Homemade, fresh, fluffy, airy and made with real flour! That's right... I caved. But I just had a slice! Toasted with butter. And it was divine. Pure heaven. But it tastes just as tasty plain when it's warm or in french toast form!

You can easily find Panettone in any Italian market or deli. But this time we wanted to try making it fresh in our bread machine while using Donna Rathmell German's recipe with a couple minor changes. And there is nothing like smelling freshly baked bread in your home!

What you'll need:

Bread Machine
3/4 cup water
1/3 cup butter
1 1/2 eggs
1/3 cup sugar
3/4 tsp salt
1 1/2 tsp freshly grated lemon peel
3 cups bread flour
2 1/2 tsp yeast
1/3 cup golden raisins
2/3 cup candied fruit

Follow your bread machine cooking instructions for how to make this recipe using the above ingredients. There is a science to this. But 4 hours later after the machine has done its magic, you then get to slice into a warm sweet Italian bread.

Don't Try This At Home

2012-01-18T08:44:00.000-08:00

This gluten-free diet is hard! Mom and I tried making homemade fluffy Panettone bread in our bread machine with gluten-free flour. What a depressing outcome. The bread deflated and was solid as a rock! No good. I'm about ready to kick the bucket on this diet and go for the real stuff! We haven't tried making Panettone with the regular bread flour yet, but when we do I'll let you know how much better it comes out than this lump. Baking definitely is a science that I haven't quite mastered yet. But like Julia Child once said, "Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

Chicken Enchiladas

2012-01-17T08:19:00.000-08:00

Trying to be good about eating gluten free items now... Mom and I made Chicken Enchiladas with medium green chili sauce, cheddar cheese and green onions. Now, this is the simple version. We didn't get all crazy by making our own tortillas and chili sauce. But this dish comes out just as yummy in a quick and easy fashion!

What you'll need:

12 small corn tortillas

Chopped up chicken breast from an already cooked roast from the store

2-3 cups shredded cheddar cheese

4 chopped green onions

1 large can medium green chili enchilada sauce

Get an assembly line station going with your chicken breast, onions and cheese. Quickly, heat up the tortillas in a pan on low heat... just until they're soft. This enhances the flavors and helps take away the "raw" tortilla taste. This also makes the rolling process easier, so the tortillas don't crack. In a 9 x 13 in baking dish, line the bottom with the green sauce. Dip your warm tortilla into the can of green sauce and place on the baking dish. Fill the tortilla with chicken, cheese and onions and roll up. Do again until all 12 tortillas are done. Pour the rest of the green sauce on top of the enchiladas. Sprinkle more cheese and onions on top and lay a piece of foil over the dish. Put in a 325 degrees oven for about 45 mins. When you have about 15 mins cooking time left, take off the foil so the cheese gets nice and brown.

It's crunchy, creamy and perfect for a cool evening at home.

Weekend Brunch

2012-01-16T08:19:00.000-08:00

Breakfast Potatoes with Bell Peppers and Onions

We had a slumber party with my sister and nephew Friday night, so when Saturday morning came around we all jumped into the kitchen, including my 10 year old nephew and created a Brunch Feast.

We divided up the menu to get this meal rolling. Mom tackled the bacon by cooking them in the oven. This method is so much easier than preparing them on the stove. No splattering, less mess... All she did was lay them on a foil lined baking sheet and put them in a 350 degrees oven for about 30 mins. Flip them over and put them back in the oven for another 30 mins. We like ours extra crispy, so it takes longer.

I was in charge of the fruit because I like to get creative and fancy with the presentation. On a big platter, I arranged sliced apples and oranges around a bowl full of fresh raspberries and blueberries.

In the other corner, my nephew was learning how to cook my mom's famous sourdough french toast. Her egg mixture includes milk, sugar, cinnamon, nutmeg, orange rind and grand marnier. Thin, crispy and delicious every time. But, I, of course, ate the gluten free bread which was not the same! But after being soaked in egg and fried to a golden dark brown... it was tasty.

My sister took on the breakfast potatoes which she cooked with red and yellow bell pepper and onions. After she let the cubed potatoes brown and soften (in a pan with olive oil over medium heat), she threw in the chopped onions, sliced bell peppers and lemon pepper seasoning. After those soften, they're done! They're so pretty with the bell pepper shaped flowers.

We didn't eat again until 8pm after this meal. :)

An Unsettling Food Discovery

2012-01-13T13:19:00.000-08:00

So, I think I'm allergic to Wheat! I have a lot of symptoms for those who are... headaches, fatigue, constant bloating. I mean, this has got to be some sort of omen... a thing like this happening to an Italian girl. Downright unfair I should say! Bread is pretty much the only thing I ate as a child... bagels, pasta, grilled cheese sandwiches, sub sandwiches, rolls. Goodness, I can't really imagine a life without having a piece of bread everyday. But, health is important and it's no fun feeling ill. So, I'm going to try out a Gluten Free Diet and see what happens. Hopefully, blog friends, you'll bare with me during this process since my blog is mostly about food! You all don't want to just eat gluten free food, right? I don't blame you. But I'll do my best to suggest using regular bread and flour when posting my new altered recipes. But this is only temporary, I think. Once I detox, I'm told I can slowly get back into incorporating wheat products into my diet, but minimally.

To help detox and help nurse my digestive track back to normal, I started drinking cultured milk smoothies in the morning. Cultured milk alone is no fun thing to drink, let me tell you. It tastes like sour chunky milk because it has been fermented... a treatment that brings back the good bacteria which is super helpful to your tummy. But when you blend this up with sweet fresh fruit it is completely edible. There is still a slight tang to it but it's quite tasty! If this still isn't sweet enough for you, you can always add a little honey.

What you'll need:

1/2 cup raspberries

1/2 cup blueberries

1/2 banana

1 cup cultured low fat milk (plain)

Just throw it all in the blender and pulse until smooth. If you don't have the same health issue and/or can't get over the image of possibly drinking something that is described as sour and chunky, you can always substitute the milk for regular yogurt!

A Design Around Me

2012-01-12T08:46:00.000-08:00

Your design style says a lot about you, don't you think? I was looking at a few design elements in my bedroom the other day and notice how much they reflect my old but new personality. There you'll discover vintage furniture, books and pictures but also find a crisp, clean line design with modern textiles, paintings and balanced placement.

Each level on my bookshelf has its own theme for subjects I adore... fashion, music, Harry Potter, Seinfeld. This helps me stay organized but also keeps things fun and interesting.

The color scheme for the room was inspired by a canvas of Audrey I found at Target. So when I discovered this feminine, dimensional, floral rug, I just had to splurge and get it. I figured it's timeless and will follow me where ever I go for a very long time.

My sister passed down her 1970's white desk to me when she moved out. It's small and creaks but I love it's homemade look and hand painted handles.

I've created little stories around the room that help me stay motivated and inspired. This Tap Dance corner reminds me of how much fun I have when I step outside of my comfort box and try something new... like dance! That "boy" in the picture is me, a paperboy on the train!

My bedroom is all about creativity, motivation and fun in an old but new light. One day, I'll have my own house and finally be able to design every room that reflects my own personal style. But until then, this space is my inspirational sanctuary.

DIY: Dole Pineapple Whip Float

2012-01-11T09:05:00.000-08:00

We're in the middle of winter and I still can't get enough of Disneyland's Dole Pineapple Whip Float and the Tiki Bar. I can't believe I only just discovered this last year and now every single time I visit DL with my annual pass, I have to get one... even if the line is 30 mins long! But if I happen to no longer have a pass one day, I now know how to make this creamy pineapple delight in my own home.

We found the Dole Pineapple Soft Serve MIX online, which comes in the form of a non-dairy powder. This mix is for a soft serve ice cream maker... which I don't have. But I do have a Cuisinart ice cream maker that did just as well. The directions on the mix say to use water, and maybe that's all you need when using a soft serve ice cream maker but I tried this with mine and the soft serve tasted more like sorbet instead of the real deal. So then we tried using just milk. Nope. Still not the same. Third time's the charm. Use half and half! This tasted almost identical to Dole's Pineapple Whip.

To make the float: so, once your ice cream is done, fill a glass half up with pineapple juice and top with the ice cream. Stick a cherry on top and get ready for pure pineapple sunshine happiness!

A French Rainbow

2012-01-10T08:04:00.000-08:00

Yup, still celebrating my birthday. Two of my best high school girlfriends, Katie and Brie, took me out to dinner over the weekend to celebrate! I requested Bottega Louie in Downtown LA, because I've been craving their sweet and airy macarons! Unfortunately, the wait for dinner was over 2 hours and they don't take reservations! Luckily, there was no wait for dessert (which is the best part anyway), so we picked up a colorful assortment of French Macarons at the patisserie counter and went on our way. I bought the 13 pack, so I'll be celebrating for a while longer.

Earl Grey - Earl grey infused milk chocolate ganache (gold dust!)

Lemon - Citrus buttercream

Pistachio - Pistachio ganache

Raspberry - Raspberry buttercream & raspberry jam

Vanilla - Tahitian vanilla infused white chocolate

Gran Cru - Dark chocolate ganache

Post Holidays Simplicity: Part 2

2012-01-09T08:18:00.000-08:00

We're still keeping it simple while we try to calm down from the last couple of months. So, over the weekend we went semi-homemade with Butternut Squash Ravioli in a Brown Butter Sauce. A couple of years ago my mom and I tried to tap into Grandma Madalene from up above and make authentic homemade butternut squash ravioli with her pasta dough recipe. Boy, did that go wrong. Either Grandma just couldn't be there with us that day or we just couldn't focus, but the dough came out thick and gummy... We haven't had to courage to try again, but I think we're gearing up for it soon! But until then, we rely on Trader Joe's ravioli instead. Rather than pour on a jar of sauce, I decided to give it some homemade flare with a simple and quick butter sauce to make it even tastier.

What you'll need: serves 2-3

1 pkg ravioli

1/2 stick of butter/margarine (4 tbsp)

A few sprinkles of poultry seasoning (thyme, sage, marjoram, rosemary and nutmeg)

Ground black pepper

A sprinkle of parmigiano reggiano
Tomatoes for garnish

While the ravioli is cooking (about 5 min) in a pot of boiling water, start the butter sauce. On medium heat, melt the butter. Once melted, throw in the poultry seasoning and black pepper and stir. Let the butter get a little brown and slightly foamy because that's when you can taste the nuttiness than just a melted butter flavor. But don't burn the butter! After your raviolis are done, drain them and toss them into the butter so they are all coated with the sauce. Plop them on a plate and drizzle a little more of the sauce on top. Sprinkle the top with parmigiano reggiano for a salty but sweet bite! Garnish with sliced tomatoes.

This meal takes about 15 mins! It's so great to come home from a long day of work and know that you'll be eating a comforting plate of food... in no time.

What Does Your Cob Say About You?

2012-01-06T07:40:00.000-08:00

My Cob

I'm always intrigued with the way people eat their corn on the cob, what they leave behind when they're done and what it says about who they are. Have you ever thought about this? Look at mine above. Strange, right? I've been eating corn like this for as long as I remember... in a non-overlapping spiral! And I've never really thought about why until now. I'm not a "running my plate" kind of gal and never have been. There is always something left behind. Many may think that I'm wasting food, but to me it says, "Christina was here!". And the spiral lets me know that I'm quirky and artistic! What do you think this says about me? Scatterbrained, bizarre, running in circles? Or just plain fun. :)

Mom's Cob

Now, here's my mom's corn. To me this says, perfection, methodical, precise and neat... just like her cooking.

Dad's Cob

My dad's corn tell me that he completes the job once he starts but it's not going to be very neat or in any particular order... just like his paint jobs!

Next time you eat corn on the cob, ask yourself.. "What does this say about me?" Then ask everyone else what they think your corn means to them. Fun family game! You might get some answers that you weren't expecting.

Post Holidays Simplicity

2012-01-05T15:13:00.000-08:00

After the hustle and bustle of the Holidays and my Birthday, my mom and I take some time to recover and eat more simply. And a quick, easy and healthy meal we like to conjure up is a Tostada! We used to fry the tortillas to get them extra crispy... restaurant style. But I've figured out a way to get them just as crunchy without floating them in a vat of oil!

What you'll need:

Corn Tortillas

Green Leaf Lettuce

Tomatoes

Cheddar Cheese

A can of Refried Pinto Beans

Salsa

Pam Spray

To make the tortillas crispy, spray each side of the tortilla lightly with Pam! Place them on a foiled baking sheet and stick in a 400 degrees oven for about 15-20 mins. Just when you think the tortilla might be too brown, that's when you take them out! If there are still some yellow spots left, you will not find the crunch. This method works just as well as frying them but is sooo much better for you!

Cut up the lettuce and tomatoes and grate the cheese. Warm up the beans on the stove with a low flame so you don't burn them. Pile them all up on your now crispy shell, top it off with some salsa and you've got yourself a tasty Tostada!

One of the Best

2012-01-04T08:50:00.000-08:00

Here is a recap of a birthday worth celebrating...

It started off at the office... my amazing friend, Ali, making Mac and Cheese Pies for lunch and Apple Pies for dessert that she made with her pie maker. Does she know me well or what?!

For dinner, the family and I head out to Toluca Lake to fine dine at Fabio Viviani's Italian Restaurant, Firenze Osteria. Aside from my family's Italian cooking, I have to say his food isn't far behind! A more sophisticated pallet than the more hearty recipes that my family creates, but all in all extremely tasty and very inviting. We didn't get to meet Fabio but we had the pleasure of meeting Jacopo, Fabio's business partner and good friend from Italy. I started off with their soup of the day, a corn, tomato, basil and garlic soup, which was fabulous on its own but even better dunked with his pillow soft house bread. I remember Fabio making gnocchi all the time on Top Chef, so for my main entree, I ordered his Pesto Gnocchi. The potato pasta was cooked perfectly, not too hard or soft, and was served in a creamy pesto and pine nut sauce that was out of this world. Our server, Woodrow, was sweet enough to end our great experience with rich chocolate cake on the house!

Kenzie Wedge in Silver

Final stop, Hollywood Pantages Theater to see Wicked for the third time, "witch" was better than ever. It was the perfect way to end a really fun day filled with friends, family and good food!

Kenzie Floral Dress, Kenzie Sweater, Kenzie Wedges

Behind the Scenes B-Day Present from Mom

A Homemade Birthday Dinner

2012-01-03T08:35:00.000-08:00

Today I turn 27 years old but I already started celebrating yesterday with a homemade meal from my favorite cook, Mom. It's been my tradition to request a birthday dinner from her every year, because there is nothing better than a home cooked meal and family togetherness. In the past, she's made gourmet mac and cheese, tacos... but this year I asked for Grandpa Ugo's Chicken and Potatoes. Breaded, salty and oven baked deliciousness. This was one of his signature dishes that he used to make for his family and now my mom makes it for hers. It was a fabulous way to start off my b-day with a bang. And, tonight we're off to see the Witches of Oz. Wicked!

What you'll need:

1/2 cup olive oil

1 cup Italian breadcrumbs

Pinch of dried oregano

Pinch of dried basil

1/3 cup parmigiana cheese

4 skinless boneless chicken breasts cut in half

3 russet potatoes cut into 1 in. pieces

1/2 yellow onion sliced

Get your breading station ready with one pie plate filled with olive oil, ground pepper and salt and the other pie plate filled with the breadcrumbs, cheese, oregano, basil and salt and ground pepper to season. Because this is an oven baked recipe, we use olive oil instead of a flour and egg method. The olive oil helps keep the chicken and potatoes crispier. First, quickly place the chicken in the oil to lightly coat, then transfer into the breadcrumbs and pack the mixture onto the chicken so it's heavily coated. Do the same oil and breadcrumbs method with the potatoes. Place both in a tin pan or casserole baking dish that has been lightly drizzled with olive oil, but don't overcrowd the chicken or you'll loose some of the crispiness. Throw in some sliced up onions and drizzle the top with olive oil. Bake in a 375 degrees oven for about 45 mins.

We paired this with broccoli and my momma's cranberry orange jello and I was in my happy place.

Grandma Kay's Heirloom Pizzelles

2012-01-02T11:47:00.000-08:00

To celebrate the New Year, my family and I went to an International Food Party, so we brought Italian Pizzelles - an anise waffle cookie! This cookie has been passed down through my dad's side of the family and although my Grandma Kay is Croatian, she married into a big Italian Family who would make Pizzelles only on very special occasions, such as Christmas. Being a very dedicated wife and eager to learn some unfamiliar Italian recipes, she bought a Pizzelle iron and started making them several times a year. She couldn't understand why her husband's family would only make them once or twice a year, because they are so dang delicious and deserve to be eaten often. But after making these for the first time the other day, I can fathom why... Her 1930's iron weighs about 3 lbs, which doesn't sound like much, but when you are standing at the stove for 2 hours making these cookies with an iron that only makes one at a time... you start to feel it! But my Grandma was a strong lady in her day! After birthing 5 boys, I'm guessing you can do just about anything.

So wanting to do this as traditional as possible, we, of course, used her original iron. But you can easily use an electric pizzelle maker from Williams - Sonoma. They are not made of iron any more and the cookies come out a bit thinner and crispier but they do the trick.

What you'll need:

1 1/8 cup granulated sugar

1 1/2 cubes butter (3/4 cup)

4 large eggs

1 small bottle anise extract

1 tsp vanilla extract

2 tsp fresh squeezed lemon juice

4 tsp baking powder

4 1/2 cups sifted flour

With a spoon or spatula mix together the sugar and butter until creamed in a large bowl. Mix in one egg at a time until evenly incorporated. Add in the anise, vanilla and lemon juice and stir. Gradually add in the flour and baking powder until well blended. Because our iron is rectangular, we rolled our dough into an oblong shape of 2 in. long by 1 in. thick. Place the iron over a medium low flame burner until it's very hot (about 5-10 mins). Since it's iron we never have to grease ours because it's never washed. So there is always oil still in the iron that has been leftover from the last batch. Place the dough toward the middle back side of the iron and close. Leave one side on the flame for about 20 seconds. Then flip! Leave the other side on the flame for another 20 seconds. With a fork carefully peel out the cookie from the iron and place on a flat plate or cooling rack and let cool. Makes about 4 dozen cookies.

This recipe is also great for making cannoli shells! Since the cookie is soft right out of the iron, it's easy to mold into a hollow shell that can later be stuffed with ricotta cheese filling or ice cream!

If you decide to use an electric Pizzelle maker, it comes with instructions that you may follow.

When your hands smell like iron by the end of all this, you know you did a job well done!

A Glimpse into 2012

2011-12-30T08:25:00.000-08:00

I don't believe in resolutions mainly because they often don't work or lose their luster after the first month or two. In fact, the only resolution I've ever kept was from the age of 12 - limiting myself to just 3 or 4 sodas a week instead of 2 or 3 sodas a day! Flossing, daily crunches and eating more vegetables have all fallen by the wayside... But I do love the thought of bettering myself as time goes on and starting the new year with manageable goals and ideas are the first step to doing just that! So, I've comprised a small list of all the things I plan on doing in 2012. And if they don't happen, no biggie, there is always 2013.

Traveling - to the east coast to visit my dad's hometown in Pennsylvania for the first time

Dating - finally ready to see what else is out there

Community Service - after taking a year to find myself again, I'm now ready to give to someone else

Blogging - to continue to share recipes, family stories and life with anyone who will read it
Reevaluating my Career - time to find something that I love doing and getting paid to do it

Well, I'm getting antsy to begin this journey, so I already have the champagne poured and the streamers strung! Let's all help celebrate the end of a great year and the start of an even better one. Happy New Year!

Reflecting on 2011

2011-12-29T07:56:00.000-08:00

2011 has probably been the toughest year of my life, but it's also been one of the best. I struggled through my first breakup from a 5 year long relationship, I lost an amazing friend to differences, and have been shuffling through a job that doesn't interest me. And despite all of these difficulties I've had to push through during this year, I've managed to discover the real ME by better connecting with my family, recognizing what I want in life and regaining happiness through the things I love to do like blogging, cooking, crafting and being with my loved ones.

Some amazing things have happened this year that have helped me put the pieces back together. I've witnessed my Grandma Kay miraculously recover from pneumonia and a major operation at the age of 95... I've explored the exciting realm of blogging (something I never knew anything about)... I've experienced the most educating trip in Washington DC with my sister... I've learned more about my family than ever before... and have celebrated the most special Christmas with my entire immediate family for the first time in many years.

Sometimes it's easy to think of only the negative but when you realize how much you've learned and gained from those sadder events and what you do to overcome them and better yourself, it really puts life into a happier perspective. I'm very thankful for 2011 and what it has taught me. And I'm even more excited to experience 2012 with new light, hope and courage.

Holiday Press Cookies

2011-12-28T08:55:00.000-08:00

Christmas Day is over, but I'm still eating Christmas cookies galore. Last Saturday, the siblings and I got in the kitchen once more to bake up some Holiday Press Cookies (also known as Spritz). These buttery cookies are not too sweet and have a yummy punch of almond flavor. Like all the other cookies I've made this season, this is another family favorite and annual tradition. But this time it was extra special, because my brother paid us a visit from Big Sky Country. I can't remember the last time I celebrated Christmas with him, and having him in the kitchen baking cookies with my sister and me is a memory I'll never forget. In fact, he got us motivated and creative this time around. Instead of using just the Cookie Press for these, we made free-form wreaths and candy canes!

What you'll need:

2 1/4 cups sifted flour

1/4 tsp baking powder

1 cup butter

3/4 cup sugar

1 egg

1 tsp almond extract

Few drops of green and red food coloring

Decorating candies

Crushed up candy canes

Cookie Press

Sift together the flour and baking powder. Cream the butter and add the sugar gradually and cream thoroughly. Beat in the egg and almond extract. You can use vanilla if you don't like almond flavoring. Gradually blend in the dry ingredients. Separate the dough into thirds so you can add the food coloring. One for green, one for red and the other is left plain. Chill the dough in the fridge for about 15 mins. This helps the dough to firm up a little so it will transfer through the cookie press easier. Attach your desired press pattern and fill the cookie press with the appropriate colored dough. Form the cookies on an ungreased cookie sheet about an inch apart. Decorate with the candies, sprinkles, etc. and bake for 10 mins in a 375 degrees oven. Makes about 6-7 doz.

For candy canes: Roll out the dough into thin strips about 18 in long on a floured board. Place two colors together side by side and cut them into 3 in strips. Slightly pinch each strip together and roll them out into 6 in strips. Then twist the dough and mold it into a candy cane shape on the cookie sheet. Bake for 10 mins. Cool the cookies slightly and then add the crushed candy cane candy on top.

Since the cookie press comes with a variety of shapes, you can use this recipe all year round, not just for the holidays!

Peppermint White Russian

2011-12-27T08:10:00.000-08:00

A couple of weeks ago I was formally introduced to a White Russian. Everyone has their drink of choice, and I am happy to finally say that I have found mine! And this was perfect timing too, because I'm not a fan of eggnog and believe this to be a great holiday cocktail alternative. So, to give it some extra festive flare, I put a peppermint twist on the traditional White Russian by simply dropping in a candy cane. And it made such a difference! A sweet coffee minty pleasure. You know what I'll be drinking for the New Year...

What you'll need: per drink

1 jigger of vodka

2 jiggers of Kahlua

1/3 cup of half and half

1 candy cane

Fill your glass with ice, pour in the vodka, the Kahlua and then the half and half. Plop in your candy cane and serve it to you guests as is. Let them be the one to give it a stir with the peppermint stick, because the presentation is pretty before it's mixed!

Ugo's Eggplant Parm

2011-12-26T10:14:00.000-08:00

The day before Christmas Eve was the anniversary of my Grandpa Ugo's passing. I was three years old and unfortunately don't remember much about this talented man. But I do remember his hugs and kisses and am happy to be left with at least that memory! Luckily, Ugo lives on through my mom, especially through her authentic Italian cooking. My Grandpa was a cook in the Navy during WWII. His family owned a Pizza Parlor in Chicago and he later owned a deli in California. My mom was smart enough to get in the kitchen when she was young to learn his secrets and finesse and she has been able to pass this down to me over the last couple of years. So, to celebrate Ugo's life and cuisine, the family and I prepared his Eggplant Parmigiana. We usually make Grandpa's homemade sauce for something like this, but due to the crazy holidays we simplified things.

What you'll need: 4-6 servings

2 eggplants
salt
pepper
dried oregano
dried basil
1 jar of marinara sauce
freshly graded parmigiana cheese

Not everyone likes the skin on the eggplant, so we like to remove part of it to take away some of the bitterness. Cut up the eggplant leaving each slice about 1/2 inch thick. Place the slices on a baking sheet and brush both slides with olive oil. Sprinkle some salt and pepper on one side of the eggplant and pop into a 375 degrees oven for about 30 mins or until the eggplant has soften and turned a light golden brown.

Now for the fun part... the layering! Let the eggplant slightly cool so you can handle them. Place a thin layer of marinara sauce on a 9 x 13 inch baking dish. Put a layer of eggplant on top of the sauce and sprinkle a healthy amount of parmigiana cheese. Add some basil and oregano. Then start again. Put another layer of sauce, eggplant, cheese and spices. Layer it one more time with just the sauce, cheese and spices and sprinkle a small amount of olive oil on top before you pop it into the oven again at 350 degrees for about 45 mins or until the cheese is nice and brown and the juices are bubblin'.

This tastes great hot or cold. I like to eat this by putting a big dollop of the eggplant on some toasted french bread with a glass of vino. Mmm

Crafty Wrapping

2011-12-23T14:41:00.000-08:00

Aside from making cookies, wrapping Christmas presents are an absolute favorite Holiday activity for me. Last night for a couple of hours I got crafty with the Christmas wrap and festive ribbon. Yes, it's easy to just throw a bow on top, but this year I had a little extra time to do a bit more. Not only do these pretty gifts make a colorful tree skirt but it shows your family that you gave some extra thought and love to their present.

A Happy Winter Solstice

2011-12-22T09:02:00.000-08:00

Last night at 9:30pm my family and I celebrated our first Winter Solstice. Right on the dot, we all rang our bells to help bring in the new year that will be filled with more light and life. We wrote down our wishes, lit them with a candle flame and tossed them into the fireplace for our wishes to be granted. Our wishes were supposed to be kept a secret, but it's no secret that my Grandma Kay had a very serious operation this week, so my wish was for her. And she is doing better everyday.

For those who don't know, Winter Solstice was actually celebrated before Christmas. Since this day is the darkest day of the year, Pagans feared that light was never going to return... that they would not be able to grow their crops and eat due to the lack of sun. So they prayed to their Sun God to bring back the light and would fill their homes with as much life and lights as possible... like trees layered with candles and Poinsettia flowers lining their tables and floors. They gifted red presents that symbolized blood/life. They made wishes to help them reflect on themselves and the important aspects in life like their family, health and relationships. Eventually, the days grew brighter and they turned this celebration into a annual ritual. So, yesterday, we all had fun partaking in this earthy holiday to help celebrate our environment and the loved ones around us. Happy Winter Solstice!

A Smorgasbord Tree

2011-12-21T10:13:00.000-08:00

We all have our ways on how we want to decorate the Christmas Tree. Madalene liked her tree prim and proper. But my family likes more of a smorgasbord themed tree that consists of homemade ornaments, glass icicles, balls and knickknacks that we have collected over the last 60 years. I have a few favorites that I always have to put on a Frasier Fur branch every year. One includes an ornament that I made in preschool with glued on sequins and a pipe cleaner hanger. Pretty fancy, huh? My favorite part, of course, is the ridiculous picture the teacher took of me and my funky bangs. That Holiday season I got a little impatient when my mother said she couldn't trim my bangs right away.

I even have to put up my mom's ornament that my dog, Nutmeg, chewed on when she was a puppy. She is no longer with us, so this mangled ornament reminds me of how she came into our lives Christmas Eve in 1990. The sweet Golden was a present from Santa and we found her under the tree in a box with a big red bow around her neck. She was probably the best Christmas gift I've ever received and one of the best memories I have of the Holiday season.

Do you find decorating the tree sentimental? Where it brings back a bunch of old memories and fun family stories? Funny how such a small object can rumble up the past.

Christmas Cookies: Part 2

2011-12-20T09:36:00.000-08:00

Powdered sugar seemed to be the theme of this year's Christmas cookies, because it's also the star ingredient for today's Snowballs and Chocolate Crinkles. There is just something about biting into a sweet cookie that is covered in sugary snow. Betty Crocker does it right and if she's not in your kitchen giving you a helping hand with these cookies, then it isn't quite Christmas yet.

What you'll need: Snowballs

1 cup butter

1/2 cup sifted confectioners' sugar

1 tsp. vanilla

2 1/4 cups sifted flour

1/4 tsp. salt

3/4 cup finely chopped pecans

Mix butter, sugar and vanilla thoroughly. Stir flour and salt together, blend in. Mix in nuts. Roll dough in 1 in. balls and place on an ungreased baking sheet about an inch apart. Bake for 10-12 mins. in a 400 degrees oven. Try not to let them brown. While still slightly warm, shake the cookies in a bag filled with powdered sugar until fully coated. Makes about 4 dozen. Let cool and pop these puppies right into your mouth. We usually use walnuts but this year we tried the pecans and we're really happy with the change. It makes the cookies slightly more moist and sweet. But, hey, use whatever you'd like!

Chocolate Crinkles... a brownie in cookie form. Chewy, chocolatey and sweet all in one bite. These are fun to make but get ready for messy hands after rolling this dough. You might want to use gloves.

What you'll need: Chocolate Crinkles

1/2 cup vegetable oil

4 sq. unsweetened chocolate (4 oz.) melted

2 cups granulated sugar

4 eggs

2 tsp. vanilla

2 cups sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 cup confectioners' sugar

Mix oil, chocolate and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir in flour, baking powder and salt into oil mixture. Chill several hours or overnight because the dough will be sticky otherwise. Drop teaspoonfuls of dough into the powdered sugar and roll until they form balls and are well coated. Place about 2 in. apart on parchment paper lined baking sheet. Bake for about 10 mins in a 350 degrees oven and watch them spread! Don't overbake! You want these soft. Makes about 6 dozen.

Christmas Cookies: Part 1

2011-12-19T08:31:00.000-08:00

As promised, this weekend was filled with sugar, sugar and more sugar. My mom, sister and I started off easy with a non-baked cookie filled with rum, chocolate, nuts and wafer crumbs - Rum Balls! Unfortunately, I haven't been given permission to share my Grandma Jo's recipe, but here is a similar recipe from the Food Network. Although, my recipe has melted chocolate chips in it to add some richness. Let these cookies rest a couple days before you really dig into them because they're a lot like wine... they get tastier and stronger with age. ;)

Next on the cookie agenda, Cheese Dainties, which I prefer to call Cherry Cookie Pies, because the dough is buttery and flaky like a pie crust! There is no sugar in the dough because the cherry filling and dusted powdered sugar is enough to sweeten up this cookie pie. The dough is also filled with cream cheese so you'll also get a hint of tang. Yum!

What you'll need:

4 oz. softened cream cheese
1 cup softened unsalted butter

2 cups sifted flour
1/2 tsp salt
1 jar thick cherry perserves
powdered sugar for dusting on top

Cream together the cheese and butter, and then add the flour and salt gradually; stir until well blended. Divide the dough into two round discs, cover with plastic wrap and chill for about an hour. Roll the dough out to about 1/8 in. thick on a floured surface. Using a 3 in. biscuit cutter, cut out circles. Place on an non-greased cookie sheet. Put 1/2 tsp of cherry preserves in the center of each circle and fold over the dough to close up the circle. With a slightly floured fork press down the edges together to seal. Bake in a preheated oven of 375 degrees for 20 mins. Makes about 30 cookies.

The Cooky Bible

2011-12-16T07:32:00.000-08:00

It may be sacrilegious to call this a bible, but for my family this is THE go-to book. Christmas after Christmas it is our holy guide to making incredible holiday cookies! Snowballs, Press, Thumbprints, Chocolate Crinkles... So, this will be the main agenda for this weekend which usually takes my mom, sister and I two days to complete, because we triple the batches, of course! It's exhausting and labor intensive but it's tradition for the three of us to get in the kitchen and bake these sugary goodies while we laugh, bicker and tell stories.

Aside from this, I have to squeeze in a Christmas Tree purchase plus decorating it, a holiday work party and more Christmas shopping. Stressed much? Just a tad. See you Monday for a recap of my crazy nonstop weekend.

A Christmas Mantel

2011-12-15T00:02:00.000-08:00

We have a new mantel this year and I wanted to showcase it by putting up a strand of fresh garland and our Christmas stockings! Since my parents bought the house, we've had this 2 inch wide stub of a mantel that you couldn't do anything with. So when we remodeled the living a couple months ago, I suggested we finish the room off with a decent accent to complete our fireplace.

I enhanced the garland with glittery pine cones to give it some sparkle and cheer!

Homemade Holiday Gift Bags

2011-12-14T00:01:00.000-08:00

Every Holiday season, my artsy Uncle Jim Sarno makes his own wintery wrapping paper with snowflake stencils, spray paint and glitter. So this year, I decided to get inspired and try it myself, but using brown paper bags instead. That way this pretty package can be used year after year.

With my cricut machine, I cut out different sized snowflakes to use as stencils. I also purchased a bundle of brown paper bags and spray paint: blue, baby blue, silver and gold.

Place the snowflakes on top of the bag and spray the paint about a foot away directly over the stencils (at an angle will blow the stencils away). Spray the leftover brown areas with gold and silver, to give a shimmery glow. This is a good alternative to glitter which is messy and keeps popping up all over the house weeks later! You can still have a similar shiny effect with the silver and gold paint.

If you still want that touch of glitter, you can find glittery floral pieces at your local craft store. Tie it around the handle with some ribbon. Stuff your present with colorful tissue paper for the final festive touches.

"Everything But The Kitchen Sink" Cookies

2011-12-13T10:37:00.000-08:00

Oatmeal.. Chocolate Chip.. Marshmallow.. Walnut.. Cookies! Found this recipe in Hometown Cooking by Julie Veith. Not to much to say about these little guys. The closest thing you can get to eating cookie dough. They're chewy, gooey and fantastic! Just look at the melting white marshmallows. Heaven.

What you'll need:

1 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 cups quick oats
1 1/2 cups coarsely chopped walnuts
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees F. Coat cookie sheets with nonstick spray, set aside. In a mixing bowl, combine flour, baking soda, and salt, set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high for 30 sec. Add brown and granulated sugars. Beat until combined. Beat in eggs and vanilla until combined. Beat in flour mixture. Stir in oats, chocolate chips and walnuts. Fold in the marshmallows. Roll the dough into 1in. balls and place on the cookie sheet 2 in. apart. Bake for 10 min. Let cool on the sheet for 2 min and transfer to a wire rack and let them cook completely. Makes about 3 doz.

I baked mine for 8 mins because I like a softer cookie. Helpful hint... make sure you only have about 1 or 2 marshmallows in each ball and hide them in the center of the ball. I found this helps the marshmallows stay better contained in the cookie instead of being exposed to the direct heat of the oven and spreading out into a messy spread out blob of a cookie!

Ambrosia Fruit Salad

2011-12-12T07:44:00.000-08:00

Yesterday was my Grandma Kay's 95th birthday! This is my dad's mom and the only true grandparent I've had in my life. We have bonded over old movies, Neil Diamond, crocheting, kitties and dessert! And a recipe that has stuck with me that she used to make time and time again is Ambrosia Fruit Salad. She often made this sweet side dish for the holidays and as an extremely picky kid, I usually had a small pile of corn, a roll and a ginormous scoop of this colorful fruit on my plate for Christmas. I've come a long ways since then, but I still had to have three helpings of this yesterday! Since she now lives in a convalescent hospital, she can no longer cook for herself and is often quite dissatisfied by the food they serve her.. so for her bday dessert, I made her Ambrosia Fruit Salad. She ate more of this than her lunch!

What you'll need:
Big can of fruit cocktail
Regular can of pineapple chunks
1 cup of mini fruit flavored marshmallows
1 tub of lite cool whip

Thoroughly drain the fruit cocktail and pineapple. There is pineapple in the fruit cocktail but that's not enough for me, so I add a can more! In a medium size bowl, toss in the fruit and fold in the cool whip and marshmallows. Make it pretty by topping it with maraschino cherries!

The Ultimate Sangwich

2011-12-09T09:04:00.000-08:00

My Grandpa Ugo, Madalene's son-in-law, loved sandwiches. Or shall I say sangwiches, which is what he always used to call them. He once owned a wonderful Italian Delicatessen in the Valley, called Sarno's Deli & SanGwich Shop. Unfortunately, I was never able to visit because he passed away when I was very young. And his incredible Italian cooking is something that I will never get to experience in this lifetime, but luckily I have my mom, aunt and uncle who have inherited his authentic cooking skills and recipes. Although, my mom always says, "It still doesn't tastes like Grandpa's"!

So, because his deli is no longer around, we have found a great substitute which I've mentioned before, called Claro's Italian Market. They have the freshest cold cuts that make the most delicious sangwiches! Can you taste it now?... buon gusto salami, pistachio mortadella, capicola, lemon pepper turkey, provolone cheese and Girard's Italian dressing all nestled between two slices of toasted French bread. Yup, that's my kind of sangwich and Grandpa would have approved...

Fillable Ornaments

2011-12-08T08:11:00.000-08:00

Ornament making can be time consuming but this year I decided to go simple and easy (but still elegant!) by using plastic fillable ball ornaments that I found at the craft store. I wanted them to be festive, crafty and colorful... like me :) ... so I filled them up with bows and curled ribbon.

All you have to do is take one half of the ball, fill it with small bows and/or curled ribbon so it overflows a bit and close it up with the other half.

Finish it off with a pretty ribbon so it can hang on your tree!

We don't have our tree yet, so I've hung them on the fireplace mantel for the time being.

"Chitalian" Cruelers

2011-12-07T08:19:00.000-08:00

One of Madalene's most cherished cookies were her Italian Cruelers. My mom, aunt and uncle would gather in the kitchen and watch her roll out the dough perfectly thin so that you could see light coming through it! But since then, my family has put a different spin on the original recipe that turned out to be better than my Great Grandma's cookies. I hope she's not looking down from above reading this confession... But, because they're fried, my Uncle Jim thought the dough was a bit on the greasy side, and frankly nobody in the family has the strength to roll out the dough as thin as Madalene used to do. So, one day the idea of using egg roll wrappers instead of dough popped into his head! The once slightly dense cookie turned into a light and crispy wanton-like sweet delight! And for the last 30 years, we've taken on the new and improved family recipe that I've decided to call Chitalian (Chinese/Italian) Cruelers. Try these cookies out for the Holiday. The powdered sugar gives them a festive snowy look!

What you'll need:

1 pack of egg roll wrappers

1/2 in. canola oil filled frying pan

honey for drizzling

powdered sugar for dusting

ravioli cutter

With your ravioli cutter, cut each egg roll sheet into 4 strips. Cut a 2 in. slit in the middle of each strip. Loop one end of the strip into the hole you just created and pull through once to form a twist. Once the oil in your pan is hot, place four strips at a time into the oil. After about 30 secs. or until slightly golden brown, flip over for another 30 secs. Drain the cookies onto a paper bag to get rid of any excess oil. Let cool. Right before serving, drizzle these puppies with warm honey and dust them with some powder sugar. They're so light I can't just eat one... But don't laugh while you're eating these because whoever you're talking to at the time will be covered in sugar!

Simon's Cat

2011-12-06T07:46:00.000-08:00

I know I'm a bit late on discovering Simon's Cat, but I just have to share the Holiday/Winter episodes that I can't stop watching over and over again. These literally make me laugh out loud! Having three cats helps me relate to this silly kitty. May I take him home?

Peanut Brittle

2011-12-05T07:40:00.000-08:00

Back in the 70's when microwaves were becoming the next popular phenomenon in the kitchen, my mom began taking microwave cooking classes to learn what foods she can prepare and make in this new machine for the family. And the yummy recipe she took away from this class that she still uses today is Peanut Brittle! This method is so much easier and faster than making on the stove and it taste just as good, maybe even better. This homemade candy makes perfect Holiday gifts for your friends and family!

What you'll need:

1 cup sugar

1/3 cup white Karo syrup

1 cup dry roasted lightly salted peanuts

1 tbsp. butter/margarine

1 tsp. vanilla extract

1 tsp. baking soda

Foil covered baking sheet

These steps require you to be quick on your feet so the ingredients don't settle and harden... help yourself be prepared by getting all your ingredients measured out and ready before you start.

In a 2 qt. mixing bowl, mix the sugar and syrup together. Place in the microwave for 3 mins. on high. Remove from the microwave and add the nuts and stir. Put it back into the microwave for another 3 mins. on high. Remove from the microwave and add the butter and vanilla and stir. Place back into the microwave one more time for 1 1/2 mins. on high. Remove and add the baking soda and stir quickly until light and foamy (about 15 sec.). Pour at once onto a foil covered baking sheet and spread evenly into a thin layer. Let cool for about 20 mins. until hard and break into small pieces. Store in a closed container.

Holiday Playlist

2011-12-02T08:40:00.000-08:00

My Christmas isn't complete without a few of my favorite Holiday CDs. And I just cannot get through December without listening to Karen Carpenter's soothing voice as she sings "Merry Christmas, Darling" (may she rest in peace)... or the Peanut's cast as they chant, "Christmastime is Here"! Yay, it's December and I can now officially celebrate the Christmas season by popping into my Bose some of my favorite Christmas music.

What's on your Holiday Playlist?!

Christmas Collection by the Carpenters

A Charlie Brown Christmas

Home Alone composed by John Williams


How the Grinch Stole Christmas (1966)

The Nutcracker by Tchaikovsky

White Christmas by Bing Crosby

A Side of Squash

2011-12-01T10:13:00.000-08:00

We are right in the middle of Acorn Squash season and what better way to showcase this colorful veggie than by making it your main side for a nice winter meal. My mom grew up watching my Grandma Jo prepared hers by filling the center with milk, butter, salt and pepper. So the other night, I came home to find just that! The milk is the key ingredient here, because it adds just the right amount of sweetness to the squash and creates a creamier texture.

What you'll need:

Acorn Squash cut in half

1/4 cup milk*

1 Tbsp unsalted butter*

Pinch of salt*

Pinch of freshly ground black pepper*

* for each half

Place your two halves of squash on an oven safe platter, fill the middle of each half with all the ingredients, pop it into a 400 degrees oven and let it bake for about 45 mins or until the squash has soften. Mix up the now melted ingredients together with the flesh of the squash and eat!

Sleeved Emotions

2011-11-30T22:18:00.000-08:00

In last night's Glee episode "I Kissed a Girl", I couldn't take my eyes off of Kurt's Acne Normandie Mono One Sleeve Sweater! I couldn't even tell you the song he was singing during this scene because I was so distracted by this completely-out-there look. Not sure this look could work on most people but kudos to Kurt for rockin' it! I still can't seem to figure out how these high school kids with no jobs and blue collared parents can afford a $240 sweater. Just saying...

Twilight Thoughts...

2011-11-30T10:20:00.000-08:00

Last weekend, I watched Twilight: Breaking Dawn Part 1 with my good friend, Katie. This film was completely cheesy but pure entertainment. And getting kinda hot and heavy... if ya know what I mean. But whenever I finish watching the Twilight films, a sort of sadness comes over me, because the romantic, protective, loving and caring qualities that both Edward and Jacob portray in the films are exactly what I want in a guy myself! And I sometimes doubt that I'll ever find all of those traits combined in one person. Being a realist that Katie is...quickly reminded me that, "It's just a movie!". And a couple thoughts poured through my head as she said that...

As much as I adore movies and completely emerge myself into the story and characters, I think it's sometimes unfair how films can often trick you into believing what you see on the screen is real life... instead of a made-up story from the behind the scenes' crew. Will I ever meet a man who can act like a grownup, respect others, cook a meal, play the piano and do anything for his loved ones like Edward? Maybe not... But that's what I want! A man who is not afraid to be in touch with his feminine side but still be a man, and who can let go of their ego and pay attention to others' needs. I try to convince myself and others that this character could really be out there in the real world... But I often receive negative comments, because reality is.. most men my age are not like this.

But, on second thought... why can't I be allowed to find and have everything that I want in a guy? Is it so terrible to want the perfect partner? I mean, these film characters had to be based off of somebody, right? Well, anyway, I'll keep searching for that Mister Right, wherever he is... maybe in a theater, in an art studio, or in an animal shelter...or a dark green forest in Washington? Hmm e-harmony here I come? Yah, not too sure about that. But it could be hard finding those sensitive qualities on my everyday streets of Southern California. We'll see...

Also see post, My Fairytale Boyfriend.

Lentil Soup

2011-11-29T10:32:00.000-08:00

This last Sunday I think I was having withdrawals from not being in the kitchen for 2 days. And I've been wanting to make my own lentil soup forever so I finally gave it a go. I used Giada de laurentiis' recipe as a base but turned it into my own with a few changes. This soup was hearty, filling and just what I needed on a cool evening. And guess what... it taste even better the next day.

What You'll Need:

2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 russet potatoes, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper (to your taste level)
2 pinches crushed red pepper
2 tbsp of tomato paste
1 pound lentils (approximately 1 1/4 cups)

11 cups low-salt chicken broth

4 to 6 fresh thyme sprigs

2/3 cup dried elbow pasta

shredded Parmesan for sprinkling on top

Makes about 6 servings

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, pepper and crushed red pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add in the tomato paste and mix. Then, add the broth and stir. Throw in the thyme sprigs and rinsed lentils and bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

While the lentils are softening in the broth, boil the potatoes in a small bowl. Add the cooked potatoes and dried pasta into the broth. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Add salt and pepper if needed.

Ladle the soup into bowls. Sprinkle with the Parmesan and a sprig of thyme to look pretty, and serve!

Winter Favorites

2011-11-28T10:42:00.000-08:00

I think it's so much more fun to dress for the colder seasons than the warmer. Partly, because I love to layer, which you can't do as much for summer, and my absolute favorite thing to wear is a cozy oversized sweater and comfortable booties. And I've done all of that in this particular outfit!

Pendleton, The Portland Collection Shorts, DV Pura Booties, Free People Rip Cropped Pullover

I'm trying to sophisticate my wardrobe a bit more for work, because it's easy to just throw on a pair of jeans when working in a casual retail office. But I'm wanting to get out of that habit and dress more appropriately. I mean, I work in retail for crying out loud. I should dress like it then, right? Well, when I wore this little number the other day to work, I got responses from my coworkers like, "Is it your birthday?!" Ugh, maybe I needed to gradually ease into this sophistication transformation, instead.

With the Aztecan/Tribal theme from the shorts, I thought pairing it with Low Luv x Erin Wasson jewelry would go perfectly with this outfit. I'm in love with Erin's collection. It's elegant but edgy and always strikes up a conversation.

The Lazy Day After

2011-11-25T15:26:00.000-08:00

Thanksgiving Dinner Plate

Many of you are brave enough to fight the crowds, traffic, parking spaces, and ridiculously long lines today for Black Friday, but I am having a post-Turkey Relaxation Day. For starters, I slept in til 10:30am, took a scalding hot shower, and vegged on the couch watching wedding shows on TLC for a couple of hours. For lunch, I reheated my aunt's eggplant parmigiana appetizer from yesterday and layered it on top of french bread that I drizzled with olive oil, parmigiano cheese and fresh ground pepper. Oh, and had a glass of Cabernet!

Yesterday was a lot of hard work, but worth every minute of it because everything turned out to be delicious! We are so glad we decided to BBQ the turkey. It was low maintenance (no basting involved) and it kept our oven free for all of our sides. We stuffed our turkey with oranges, onions and apples which kept the bird nice and moist but super flavorful. We rubbed the outside with lots of poultry seasoning, lemon pepper and 21 solute spices so the skin was extra crispy. The gravy was better than ever this year because of the tang from the oranges that juiced to the bottom of the pan. Yum. Can't wait for leftovers!

The apple cider hung out in a crock pot all day that we filled with cinnamon sticks and orange slices pricked with cloves. We kept our appetizers to a minimum this year because we always over-stuff ourselves and are in pain after the big feast. So, besides the eggplant parm, we baked brie cheese with honey and pistachios and served it with granny smith apples and crackers. Thank you, Ina Garten, for that recipe. We have to make this every year now because it is such a hit.

Our sides consisted of the usual classics mashed potatoes, green casserole and cranberry/orange jello with crushed pineapples. But we added a couple of new dishes to the menu this year that we might have to do again and again... twice baked sweet potatoes stuffed with cranberries, walnuts and cinnamon/sugar butter. Sweet and creamy! And instead of heavy rolls this year, we found a great recipe for cheese straws from none other than... Ina Garten! They are so easy to make and everyone kept going back for more... so light and fluffy and the crispy Gruyère cheese and specks of tyme make it decadent and incredibly tasty.

The stuffing is always my favorite because we add so many things to it: granny smith apples, pecans, orange cranberries, onions, celery, chicken broth and spices. We let it get extra crunchy in the oven and top it off with gravy. Beyond good. We ended the night with a plethora of dessert: apple pie, pumpkin pie, frozen yogurt pumpkin pie and owl cookies.

These are the days that I don't want to ever end... laughing, eating, telling stories and playing games with the family = perfection in my book. The only thing missing from this Holiday was a bit more family that wasn't able to join us. But Christmas is right around the corner and almost all of us will be together for that one. Enjoy the rest of this long weekend, talk soon!

A Day to Give Thanks

2011-11-24T12:29:00.000-08:00

The pies are baked, the cookies are cooled and the table is set. Mom has put the bird on the Bar-B, so we now just have the sides to prepare. The day is going very smoothly so far. Oh, except, I never got to the gym... I can always go tomorrow, right? Or the next day... Anyway, I was more intrigued with watching the Macy's Thanksgiving Parade instead. Seeing a sneak preview of The Newsies Musical got me super excited for this new NY Broadway musical coming out in March!

Our Thanksgiving Table

So, my mom recently just told me a appalling yet hilarious family Thanksgiving story that happened years ago... I was too young to remember that this happened. But we usually go to my aunt's for Thanksgiving Dinner and after we all ate her delicious meal that she had "slaved" over, she asks us, "So, what did you think of the dinner?" We all said it was great, yummy, wonderful... Then she says "Well, good because it's actually the Ready Made Turkey Dinner from the grocery store!" And before my family arrived at her house, she and my uncle were running around the house with the turkey in their arms trying to make the house smell like they had been cooking in it all day! I think Grandma Madalene was flipping in her grave when she heard them reveal this almost sacrilegious stunt they pulled on this Holiday. I'm going to have to ask my aunt her side of the story tonight and see why this particular year she wasn't able to do the usual homemade feast! :) Well, I've got lots to do, so enjoy the rest of your day! Happy Thanks!

Turkey Day Countdown

2011-11-23T16:40:00.000-08:00

We're just hours away from the Big Feast and have so much to do! So I've created a timeline to help me stay organized and stress free.

Wednesday:

4pm: Make Cranberry/Orange Jello (check)

5pm: Bake Pumpkin Pies

7pm: Bake Owl Cookies

8pm: Make Thanksgiving Table Center Pieces

Thursday:

9am: Hit the Gym (did you know the avg. American eats about 4,000 cal. on this Holiday?!)

10:30am: Set the Table

11am: Prep the Bird

12pm: Put the Bird on the Bar-B

1:30pm: Prep the Stuffing

2:30pm: Make the Cider

3pm: Bake Brie Cheese/Cranberry Appetizer

3:30pm: Guests Arrive / Take out Appetizers (also my aunt's eggplant parmigiana)/Open Wine

4pm: Make Mash Potatoes

4:30pm: Take out the Bird / Bake the Stuffing, my sister's Yams and Green Bean Casserole, and Bread Stix

5pm: Make the Gravy / Carve the Bird / Bring out the Sides

5:15pm: Eat!

7pm: Put out Desserts (pies, cake, and cookies)

7:30pm: Take a Stroll around the Neighborhood

8pm: Eat Some More! (Dessert) / Pop open Champagne

12am: Eat Even More...Go for Leftovers!

My day will be packed and I'm sure yours will be too, so remember to keep calm, really enjoy the day and if you're guests have to wait a bit, it won't kill them. Just make sure there are appetizers but not too many so they won't be overstuffed before the big meal. Have a glass of wine and eat lots!

Thankful

2011-11-23T09:12:00.000-08:00

It's almost here... the day of Thankfulness. This Holiday is my absolute favorite because it involves two of my most favorite things: Food and Family! And I'm extremely grateful and thankful to have a lot of both in my life. I sometimes get distracted with all the prepping, cleaning and cooking that goes along with this Holiday and forget to think about the meaning of this day. So I've put together a little list of things I'm especially thankful for this year:

My kitties, who give me the most joy when I come home from a long day of work

A cozy fireplace to keep me warm on these colder nights

My Family, who never stop believing in me

Grandma Madalene for coming into my life and giving me such inspiration everyday

My closest friends, who accept my quirkiness
Old family photos and stories that constantly remind me where I've come from
Hot dinners to come home to after work
Holiday music to help me stay cheery and forget about California traffic
Streets lined with red and yellow leafy trees that help our state feel like we actually have more than 2 seasons
And last but not least... the utmost support I receive from my most avid blog followers who help me strive to continue to keep doing what I love and to share it with you!

Later tonight... I'll post my Turkey Countdown Timeline for the Big Day.

Happy Pre-Thanksgiving Day!

Turkey Napkin Holders

2011-11-22T00:00:00.000-08:00

Ever since I got the Cricut for Christmas last year, it has really encouraged me to get back into crafts. This machine makes crafting and scrapbooking so much easier and faster. At first I thought this gadget would limit my creativity because it makes the shapes, characters, and objects for you. So, when I couldn't find a good turkey in any of my holiday themed cartridges, I decided that this was now a great opportunity to make my own Modern Turkey Napkin Holders by just using the gadget to help me cut out circles, bird feet and beaks. And they turned out great! They will look so festive on my Thanksgiving table this Thursday.

I found some Fall colored scrapbooking paper at my local craft store that I thought would be perfect for this project. This kind of paper is thicker and will hold up better than your average paper. I used my Cricut to cut out 2 1/2 in., 2 in., and 1 in. circles, bird feet and beaks for the shapes that make up the turkeys. If you're great with scissors, by all mean, give that a go, but I'm not too precise with the blades so I stick to a machine that can do it for me perfectly and in a few seconds. I did, however, have to cut out my own "gobblers" because the Cricut didn't have the option to do that. Find some fun googly eyes to give your turkeys life.

With a hole puncher, punch out two holes in the center of the biggest 2 1/2 in. circle for the ribbon to feed through. Dab the edges of all the circles with dark brown Chalk (ink sponge) to give the bird more pop and definition.

Find some festive ribbon and feed it through the holes. If you want to be able to tie a bow around the napkin, cut the ribbon 16 in. long. If just a plain soft knot, 10 in. should do. It's now time to layer the turkey. Instead of using glue, use 3D double sided tape squares to give the turkey depth and shadow. Place one on the bottom layer. Then put your second circle down and then place another tape on top of that layer.

Glue the beak, "gobbler" and eyes on the smallest circle and place on top of the tape from the second layer. Finish it off with gluing on the feet. Let it dry for 30 mins. before tying it around your napkin and you've got yourself a napkin holder for Thanksgiving!

Frozen Yogurt Pumpkin Pie

2011-11-21T00:49:00.000-08:00

I'm not much of a Pumpkin Pie eater. But I'll eat anything that is infused with a bit of pumpkin in it, which is what I did with this "Summer" pie over the weekend. Living in California makes it easier to take Summer dishes and put a Fall twist on it without it being out of season. This is going to be a smart pie for Thanksgiving, because not only does it still have all the pumpkin pie flavoring, it's light and refreshing... a dessert I could definitely clean off my plate after eating such a ginormous filling dinner. Oh, and the best part... you can make it days before the big feast to lessen your load and stress since it's kept in the freezer before serving.

All this Thanksgiving dessert talk conjured up a story from my mom and aunt. Madalene's daughter, Josephine (my grandma) was notorious for always sneaking in the first slice of cake from the kitchen before it was ready to be served! My mom and her siblings would often find their dessert with a big hole in it and knew exactly who the suspect was. So in honor of my Grandma Jo, who passed away near Thanksgiving Day when I was 8 years old, I'll make sure to eat the first slice this Thursday.

What you'll need:

1 can of pumpkin puree

1 cup graham cracker crumbs

1 cup ginger snap crumbs

6 tbsp of melted butter

1 tub (8oz) cool whip lite

2 (6oz) vanilla yogurt

1 tsp of cinnamon

1/2 tsp of ginger

pinch of nutmeg

pinch of clove

In a small bowl, combine the graham cracker and ginger snap crumbs with the melted butter. Press the crust firmly into a pie dish, allowing the crust to form walls along the sides of the dish. Set aside. In a large bowl, mix together the pumpkin puree and spices. Add in the yogurt and mix well until smooth. Fold in the cool whip until everything is evenly incorporated and spoon over the crust. With a spatula smooth out the filling and put the pie into the freezer for 4 hours, uncovered. Take out 15 mins before serving. Keep leftovers in the freezer.

I can't wait to introduce this nontraditional dessert to our Thanksgiving table this year. And, of course, we'll also be having apple pie, owl cookies, pumpkin pie and cake! It wouldn't be Thanksgiving without having way too many desserts, right? I'm so thankful for food!

The "Weekender"

2011-11-18T14:32:00.000-08:00

I seemed to have turned into the Weekender, because as soon as the weekend approaches I turn into this cooking maniac. This is mostly due to my new blog, but I also can't seem to find time during the week to get anything productively done except work. So I have made it my mission to get in the kitchen with my mom and sister on the weekends and cook/bake up a storm. The Holidays definitely encourage us to do this more often, so I hope I can keep this up after January!

But I also try to keep busy during the weekends because during the week all I want to do when I get home is veg on the couch and watch television galore. I recently found out that Madalene loathed TV! She thought it was a waste of time and that we all could be doing better things with ourselves than being sucked into such nonsense. Her words, not mine. And for the most part I think she's right, but there will never be a time where I watch no TV. So, on the weekends, I try my best to listen to her and keep my TV time to a minimum by staying active and creative in the kitchen. This also helps me stay connected to her and my mom. We've been having a blast in there and I'm learning soo much about my family, their past and how to keep all our traditions alive for the future.

Grandma Madalene

So, the agenda for this weekend entails Frozen Yogurt Pumpkin Pie and gosh knows what else... probably just a lot of prepping for Thanksgiving Dinner! We're going to brine and BBQ our Turkey this year. Have a lovely weekend, All, and I'll share my cooking adventures with you next week! Ciao.

A Colorful Thanksgiving

2011-11-17T09:58:00.000-08:00

A fun way to brighten up your Thanksgiving table is to put your flowers in a pumpkin instead of a vase! It adds such a personal touch and makes all the women in the family go crazy. ;) Be creative and impress your guests!

Purchase a small baking pumpkin from the store and cut out the top in a round circle. Gut out the pumpkin. The cleaner (no goop) the inside, the longer the arrangement will last and not spoil as quickly from the moisture. I picked out my flowers from Trader Joe's, of course, because they have some great Autumn arrangements right now that I thought would be perfect for this piece. You could almost do 2 bunches per pumpkin. The fuller the arrangement the better it looks. Stick a cup full of water into the pumpkin and cut your flowers short so they don't topple out. You could even use oasis (green sponge-like thing) instead of a cup. This will help the flowers stay in place. Have fun!

Italian French Toast

2011-11-16T09:15:00.000-08:00

It isn't officially the Holidays until we have a loaf of Panettone bread sitting in our kitchen. And a few days ago, my mom and I picked some up at our favorite Italian Deli, Claro's, which I used to call when I was little, "The Smelly-Good Store", because I could never remember the name. And it really is the best smelling store you will ever visit. As soon as you open its door, you get a huge whiff of anise, garlic, homemade marinara sauce and cookies! *Sigh* I wish my house could smell like this all the time! Well, as we're paying for the bread, the cashier gal mentions to us that Panettone makes the best French Toast. I couldn't believe what I was hearing... why had I never thought of this before? So, for brunch my mom and I decided to give it a try! And, boy, was that a delicious decision we made... rich, sweet, and crispy on the edges but soft in the middle. And the best part... the warm bites of fruit that are nestled in the bread. A perfect meal for the holidays! Just one thing missing... our beautiful Italian Grandma Madalene.

What you'll need: 2 servings

2 eggs

1/3 cup of milk

pinch of cinnamon

pinch of nutmeg

1 tsp of vanilla

2 tbsp of Grand Marnier

4 slices of Panettone bread

Mix all the ingredients together in a pie dish, dip the bread into the mixture quickly (to avoid sogginess) and cook 'em up in a oiled filled pan (1/2 inch deep of oil) on medium heat. Flip them over when they're brown. When they're brown on the other side, you'll all done. Easy-peasy.

We like to pretend we're cooking on the streets of Italy...

Holidays with a Pop

2011-11-15T10:53:00.000-08:00

I can't seem to get away from the pumpkin pie spices this season. And yet again, I've put them in another dish! This time I sprinkled them on top of my air popped popcorn. My family has this ancient air popcorn popper that we've been using for as long as I can remember. My dad can't cook but he takes pride in making the popcorn. He plugs in the popper, pours in the kernels and juggles our three little bowls under the machine perfectly as the popper spews out the fresh white puffs of deliciousness! Now, melting the butter in the microwave seems to be a bit more challenging for him... But, hey, this snack wouldn't be the same without my Pop popping it!

What you'll need:

Kernels

Melted Butter

Pinch of Ginger

Pinch of Cloves

Pinch of Cinnamon

So I tossed the popped kernels with lite butter and then threw a few pinches of cinnamon, cloves and ginger on them and had my own little holiday party by the fire! A flavorful way to end my evening...

Guaca-Holy-Mole

2011-11-14T14:15:00.000-08:00

On Saturday, the girls and I had a Twilight Marathon to refresh our memories before Breaking Dawn starts next week. I know... and no, by all means are these movies good. But deep down we all want to have a vampire or werewolf in our life, right? Well, anyway, I volunteered to make the Guac for our mini party and it was a hit! In fact, we finished it off with chips and didn't save any for our tacos. Next time, I'll use 5 avocados instead of 3! This dip is super simple but has a key ingredient that most people don't use when making their guac. Get ready for it... LEMON PEPPER! I'm telling you, this spice makes such a difference. I get the one that already has salt in it, so I usually don't like to add more salt to the dip, especially if I'm going to eat it with salty chips! But give this a try. I bet you'll like it so much that you'll forget to save some for your tacos, too!

What you'll need:

3 Avocados
2 Limes
1/4 cup Chunky Salsa
Big Splash of Lemon Pepper

Mash up the avocados with a fork in a small bowl. Squeeze the juice from the limes and throw into the bowl. Mix together until the juice is absorbed into the avocados. Add the salsa and lemon pepper, mix again and you're done. So easy, right? Oh, and leave the avocado pits in the dip! It helps the avocados stay green if you happen to have any leftovers. The lime juice helps its color stay, too!

And the Oscar Goes to...

2011-11-11T18:18:00.000-08:00

...BILLY CRYSTAL!

The moment I've been waiting for... for 7 years! Billy Crystal has finally announced his return to the stage to host the 2012 Academy Awards! Off and on from 1990 - 2004 he hosted 8 times, and there is a reason for it. Nobody can top his style... brilliant humor, unique approach to infusing himself into the movies being nominated and his songs. The audience always adores him and so do I! He is the best host there ever was and ever will be. Yes, he even tops Hugh Jackman... but just barely! Billy took a break from hosting because he says it's exhausting. It takes him months to prepare his fabulous performance and I couldn't be happier that he has decided to do this again. I can't wait to see his famous opening number. To grasp what I'm talking about, watch the 2004 clip below and you'll understand my Awe for Billy.

Hootin' Around

2011-11-10T23:04:00.000-08:00

Can you find the Watchful one?

When my mom was about 12 years old she used to walk to the grocery store with her good friend and look on the back of flour or sugar bags for the latest Pillsbury Cookbook subscription. They would write down the address, tape 20 cents to an envelope and mail their subscription off. Back then, getting mail was a huge deal, especially for a young girl and she couldn't be more excited when she got Volume II of The Pillsbury's Best Butter Cookie Cookbook. She and her friend would whip up the recipes listed in this book and one that she has made over and over again is the Owl Cookie Recipe. It was a hit 50 years ago and continues to be one of our family's favorite cookies to eat every Fall. So when we decided to make them last weekend, my mom brought down from the cupboard a plastic bag that was holding together her now loosely paged cookbook from when she was a girl. No, it's not a family recipe but these little owls have created a lot of memories over the years and have encouraged us to tell old stories and make new ones to tell years down the road. So, today I share with you the recipe that I look forward to making with my mom every November.

Ingredients:
2 1/2 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 cup brown sugar
1 egg
1 tsp. vanilla
1 1/2 squares unsweetened chocolate
1/4 tsp. baking soda
chocolate chips for the eyes
cashews for the noses

The Steps:

Cream the butter and brown sugar together. Add the unbeaten egg and vanilla and beat well. Blend in the sifted dry ingredients gradually (flour, baking powder and salt).

Melt the chocolate in the microwave (melting instructions are on the chocolate box). Add the baking soda to the melted chocolate and mix together. Remove 2/3 of the dough to a floured surface. Blend the chocolate mixture into the remaining 1/3 dough.

Roll out half of the light dough into a 10 x 4 in. strip (roughly, as you can see mine is a lot longer than that). Shape half of the dark dough into a roll 10 in. long. Place on the strip of light dough and mold sides of the light dough around the dark dough. Repeat with the remaining dough. Wrap both rolls with foil and chill for 2 hours. Cut 1/4 in. thick slices from the log and place 2 slices together on a parchment paper lined baking sheet.

Pinch a corner of each slice to form owl ears. Place chocolate chips in the dark dough for eyes and press a whole cashew nut between the slices for the beak. Bake in a 350 degrees over for about 8 - 12 mins. They should be slightly brown on the edges. Then you know they're done!

The original book.

Give these a try and let the kids make the finishing owl touches with the eyes and beaks. That's always been my favorite part!

Pumpkinize Your Bagel

2011-11-09T22:28:00.000-08:00

Spice up your everyday bagel and cream cheese with a pumpkin flare! This is like putting a slice of pumpkin pie right on top of your bagel. I slathered it on top of an "everything" flavored bagel. But this would be soo tasty on a raisin cinnamon bagel. So good and such a great change from your typical plain cream cheese.

A bagel story from my childhood... I was not your average kid. I was extremely picky. And I didn't like regular sandwiches like most kids did for school lunches. My mom would try to get me to eat peanut butter and jelly... nope, ham...No, turkey...NO WAY! So one day when I was around 6 years old, my mom put in front of me a plain bagel with cream cheese. I had an epiphany... to me this was the most heavily thing I had ever eaten and from then on I had either a plain, blueberry or onion bagel sandwich with cream cheese in my lunch every single day of school from kindergarten to 12th grade. Call me a creature of habit... I'm a gal who knows what she likes and sticks with it!

But, I've come a long way since then and can now eat other sandwiches. But bagels will always be close to my heart. :)

What you'll need:

1/4 cup of pumpkin puree
4 oz of cream cheese
1/2 tsp ground cinnamon
1/8 tsp of ground nutmeg
1/8 tsp of ground clove

With your electric mixer or extremely speedy wrist and whisk, whip up the pumpkin puree and cream cheese until well blended. Add your spices and whip again until evenly incorporated. And that's it! Ridiculously easy and fast.

I recently just bought some ginger snap cookies and can't wait to put this spread in between two of those. Yum!

Chocolatini

2011-11-08T09:42:00.000-08:00

I love warming up to a delicious chocolatey drink, especially if it has alcohol in it! My sister and I got inspired by a drink called Samoa Cookie Martini back in Washington DC. So this last weekend, we decided to try making it ourselves. Although we had slightly different ingredients, it came out pretty much the same... completely to die for!

What you'll need per drink:

1 jigger of Bailey's Irish Cream

1 jigger of Vanilla Vodka

1 jigger of Malibu Coconut Rum

Caramel

Chocolate Syrup

Toasted Coconut Shavings

To start, make your martini glass look pretty by dipping the rim of the glass in caramel and then the coconut shavings. Then line the inside of the glass with a swirl of the chocolate syrup.

In a cocktail shaker, mix up your three liquids and some ice and poor into your prepped martini glass and you've got yourself an adult chilled "hot cocoa" that will warm you right up!

Rain, Rain, Come Again

2011-11-07T09:46:00.000-08:00

Living in Southern California, you wonder if it's really worth it to buy a pair of rainboots. But after this last weekend, I'm happy to say that my Tretorn rainboots purchase was a smart one. I got great use out of them on Friday and Sunday. And can't wait to wear them next weekend when it rains again! They go with everything, and this time I've paired them up with my neon heart socks from Target and my teal tights by Falke.

I love the rain... especially back in middle school, because it would get me out of running the mile that day. Yes, I was that kid who hid behind the bleachers every other lap because I despised running and still do. My friend, Katie, always jokes with me, "If I was in front of you during the mile, I knew that I was okay". Brat... j/k, Katie! I was usually second to last...

But I still love it even now... when I'm at home it encourages me to do cozy things like sleeping in, starting a fire, making chocolate martinis, baking potpies and whipping up some broccoli cheese soup ... all things I did over the weekend. Nothing better than having a low key weekend with lots of warm food and family. Pure happiness...

Cozy Night

2011-11-04T22:02:00.000-07:00

Tonight I'm going to take it easy because this week was totally not in my favor... I'm ready to put the last five days behind me by eating some delicious pizza from Sir Pizza 'N Chicken, having a glass of red wine, startin' up a cozy fire and watching a fun movie on this chilly rainy night.

The agenda for this weekend is to pig out. I'll be making some yummy pumpkin parfaits and my favorite owl cookies to get me into the Fall Spirit. It's supposed to rain again on Sunday, so it will be a perfect day to stay in and make festive food! I'll also be visiting the Santa Anita Food Truck Festival tomorrow Sat. Nov 5th 11am-5pm. Guess what I'll be eating there... Mac and Cheese Grilled Cheese Sandwich from The Grilled Cheese Truck, of course. See you there!

A Corsage Made with Love

2011-11-03T21:42:00.000-07:00

Instead of buying a $20 + corsage for just a couple of hours on Halloween for my 80's prom costume, my mother decided to teach me how to make one from scratch and at half the cost! In her young twenties, my mother worked as a florist and her main task was to make corsages, and in peak dance seasons, she made hundreds! Even though it's been years since she last designed one, it came right back to her like riding a bike. And young Ladies out there... Winter Formal is coming up, so this is a great way to save some extra cash and have a fun afternoon with Mom.

What you'll need:

Fresh Flowers with the stems cut off
6 inch Floral Wire, 2 strands per Flower
Floral Tape
Ribbon

Step 1:

Per flower, poke 2 wires in the stem in opposite directions

Step 2:

Fold down the wires so that they are parallel with the flower, acting as its new stem.

Step 3:

With the floral tape, wrap it around the base of the flower and wire.

Step 4:

Arrange your flowers. Have a couple facing one way and the rest facing the other way. Once arranged bind them together with the floral tape. Since the wires are all now in different directions, fold them back so that they are all facing the same direction.

Step 5:

Create a bow with your ribbon and tie it around the middle of the piece. Leave the ends long enough to tie around the wrist. Bind the wires together with floral tape and trim off the access.

Step 6:

Fold in the wire to avoid getting tetanus at the event! ;) For a more secure fit, you could tie another ribbon at the end of the piece so you'll have 2 ribbons wrapped around the wrist to avoid flopping. If making the corsage the night before, spray the flowers with water, put in a plastic bag and stick it in the fridge. This helps keep the corsage looking fresh for the next day's dance/event.

Step 7:

Tie the excess ribbon around the wrist and Ta-Da, you got yourself a pretty accessory for a fancy night. Keep in mind the one shown here was given an 80's flare. Just update your flowers and ribbon for a more modern look!

My Fairytale Boyfriend

2011-11-02T22:14:00.000-07:00

I'm quite the dreamer because sometimes reality can be the pits. So I often imagine who would be my perfect boyfriend... A bonus would be if he could look like Huge Jackman. But that might be asking for too much! However, aside from looking for someone who is a lot like my father and brother, I often look to male characters in my favorite films as a guide to finding Mister Right. Is this realistic, of course not! And I might have a rude awakening when I'm ready to start dating again, but until then, I dream about the characters below and their attractive traits!

Prince Philip: Sleeping Beauty

For this Chivalry and Courage

David Ducoveny: Return to Me

For his Love for Animals

Tom Hanks: Sleepless in Seattle

For being a Devoted Loving Father

Jack Black: School of Rock

For his Infectious Humor

Gene Kelly: Singing in the Rain

For his Artistic Talents

Colin Firth: Pride and Prejudice

For his Romance

Hugh Jackman: Australia

For his Sexy Australian Accent and Good Looks

Block Party of the Year

2011-11-01T23:20:00.000-07:00

Every year, Alegria Ave in Sierra Madre closes down its street to cars and makes it the most fascinating trick or treat fest I've ever witnessed. Packed with 5,000 people each year, this quaint neighborhood goes ALL out and then some. Graveyards, Monsters and Pumpkins galore lined this street as children and their families visited these elaborately decorated homes.

The homes that participate on this block spend over $400 in candy alone to feed the hungry trick-or-treaters that roam the neighborhood from 5pm - midnight!

Dia de Los Muertos Themed Home

Monsters keeping an eye on the street from above...

One participant is famously known for growing his own ginormous pumpkins every year. He carves them in the most creative way. And he gets them all done within a week so the pumpkins don't have time to rot. Below is his pumpkin carriage and giant spider.

One house had a flying ghost!

So you know where I'll be going, again, next year! But next time, I'll be starting the neighborhood tour at 5pm when the street only has about 1,000 people... Peak hours are around 7-10pm, and that's when the lines form. A mad house, but worth it to see the amazing artistry presented by these festive homeowners.

A 1985 Halloween

2011-10-31T23:21:00.000-07:00

Guess what I was this year for Halloween...

The Dress

The Accessories

More Accessories...

The Corsage

Have a guess now?

80s Prom Queen!

This year I didn't plan on creating a costume...which is unusual since I love playing dress up! But my trip to DC put a slight kink in my Halloween costume making time. Until I was rummaging around in my sister's old closet and found her former dance dress from the 80's! So then I found a pair of shoes in my mom's closet that would go perfectly with this dress and some vintage classic 80's jewelry from my mom and sister's jewelry boxes and "voila!" I decided to be an 80's Prom Queen. These are the days that I'm glad my mom doesn't throw away anything. So I'll I needed was a few accessories from the store: crown, panty hose, wig, materials for my sash and corsage and I was set to go. Super easy to put together, yet I was lucky to already have the essentials in the closet. Oh... the perks of being the baby of an older family! Happy Halloween, All!

A Nightmare of Music

2011-10-30T11:41:00.000-07:00

Last night my family and I visited Citrus College Performing Arts Center to see A Nightmare of Music from Film. This student annual performance featured chilling and suspenseful film scores played by the Citrus Sierra Wind Symphony and sung by the Citrus Choir. Synchronized perfectly to film projections of each movie, we were at the edge of our seats as we listened and witnessed the horrors of great frightening classics!

Go see it next year for a thrilling night!

Some of the films scores that were featured...