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Fifteen Dreamy Kitchen Designs

on October 10, 2020
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Dreamy kitchen designs have been a pinning obsession of mine lately. Because my move back to…

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Life

Halloween is Coming

on September 22, 2020
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I have been a freak about halloween since I was little — the costumes, the candy…

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kitchen gadget overview image
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Food Life

Kitchen Gadgets – my favorite utensils

on August 6, 2020
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I love a good roundup that includes some of my favorite kitchen gadgets! I’ve been in…

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Life

2020 reading list: sixteen books to read now

on February 24, 2020
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each year i say i’m going to put together a list of books to read and…

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Life

Laguna Beach Adventures

on July 29, 2019
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In april, I participated in an annual golf tournament that brings together California tourism partners and…

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Hello, There!

Hello, There! Hello, There!

Well, you found me. You're here. In this little corner of the internet that I’ve deemed an embarrassingly awkward display of self-indulgence. But ... I'll at least try to make things entertaining for you! Here, you will find all sorts of things – from travel experiences to food stories, from Murder, She Wrote comments to pet adventures. So sit back ... and enjoy!

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Scallion pancakes!! ⠀ Crispy, flaky outside 🤤 Scallion pancakes!! ⠀ Crispy, flaky outside 🤤 ... slightly chewy inside 🤤— scallion pancakes are one of my favorite appetizers when ordering Chinese food. ⠀ It’s a dish that I’ve always wanted to try to make so I could have access to these delectable “pancakes” any time the craving hit. I just never got around to it. ⠀ When the #trysomethingnewcollab — hosted by @sulynncooks and @whippedsomethingup — was announced, I knew immediately that this was my opportunity to finally make scallion pancakes. And I did. And they did not disappoint! ⠀ I used the recipe for both the pancakes and dipping sauce from @delish. You MUST give them a try!
When aren’t cookies and milk a good idea? I’ll When aren’t cookies and milk a good idea? I’ll wait ... 🥳🍪🥛
Do you ever have a really weird dream and wake up Do you ever have a really weird dream and wake up like, "what was that?" That was me this morning. So, in an attempt to shake it, I thought I'd experiment with a new waffle recipe! ⠀ My goal is to create an apple cinnamon waffle that mirrors how I make my oatmeal. This first attempt was okay. I wasn't super impressed, but my mom liked them. I'll give them another try once I get to the store for more apples. ⠀ Until then, I have more recipes to try ... and more cleaning at the haunted house. 👻👻
Back in the middle of December when I made the qui Back in the middle of December when I made the quick decision to move from California back to Pennsylvania, I knew I was going to have to downsize since I didn’t want to hire movers, rent a U-Haul, or spend too much on mailing costs. Unfortunately, a few of the items that didn’t make the cut were my kitchen knives. ⠀ Fast forward a few weeks and TUO Cutlery reached out asking if I’d be available to review their Black Hawk 7″ chef’s knife. YES!!! (The most perfect timing, I’d say.) Well, the knife arrived and I immediately put it to work with my sweet & sour chicken dish. ⠀ To read the entire review (and to get specifics on the knife from @tuo_cutlery), go to my blog! Plus, this knife is on sale for $28.95, so if you're in the market for a new knife ... hurry! ⠀ https://www.cookingshewrote.com/2021/01/tuos-black-hawk-knife-buy-now/ ⠀ **I was gifted the Black Hawk 7” Chef’s Knife in exchange for an honest review.**
Oh, the comforts of home -- Friendship Soup. My m Oh, the comforts of home -- Friendship Soup. My mom has been making this soup for decades and it's one recipe that I took with me when I originally moved away. I always made it a few times every winter as a way to make it "feel like home." ⠀ The original idea behind this soup was to put the dry ingredients into a jar and give to your friends and family as gifts. With lentils, barley, dry split peas (to name a few ingredients) ... this is a hearty, healthy and delicious soup. ⠀ Now that I am home (and it's 30 degrees F outside), I thought today would be a good day to make it again. ⠀ You can find a variety of websites that have this recipe, but I always use the one from @allrecipes. ⠀ https://www.allrecipes.com/recipe/16927/friendship-soup-mix-in-a-jar/ ⠀ What's a recipe that you grew up eating that always makes "it feel like home" when you make it now?
Happy weekend, friends! After spending a relaxing Happy weekend, friends! After spending a relaxing and cozy day reading yesterday, I started my day today with quite a surprise! I was gifted the most beautiful cookbook from @forewordpublicity and @chefelizabethlee -- Made With Love: Culinary Inspirations From Around the World. ⠀ This is a cookbook that captures three of my main loves in life -- creative recipes, travel, and California wines! ⠀ In the roughly 250 pages of MWL, you are taken on a culinary adventure like no other. @chefelizabethlee and her husband, Captain Warren East, have logged 250,000 miles traveling the world on yachts to destinations in North America, the Caribbean, Trans-Atlantic, Mediterranean, and the Near East. It's been this direct access to different cultures that has influenced Elizabeth's culinary repertoire you see in these pages. ⠀ In short, this cookbook is amazing ... a must-buy for your collections! It's much, much more than just a book full of recipes. It has stunning photography from some of Elizabeth's travels, stories about her life onboard a yacht, and cooking basics. Each recipe is also accompanied by a gorgeous photograph and a delicious wine pairing from @hahnwines (from Monterey County, CA). ⠀ From the author herself: "Have you ever dreamed of floating on the ocean under the stars with the warm sea air caressing your skin while you enjoy one of the best meals of your life? Open the pages of Made with Love: Culinary Inspirations From Around The World and you can experience that wonderful moment in time." ⠀ ⠀ ⠀
It’s Friday! I should be out for a walk or clean It’s Friday! I should be out for a walk or cleaning the grandparents’ haunted house. Instead, I’m sipping on a mug of hot chocolate (with homemade cinnamon whipped cream) and diving into my next book — The Man on the Middle Floor by @elizabethmooreauthor. ⠀ What’s on everyone’s reading list for 2021?
These simple shrimp fajitas were such a hit a few These simple shrimp fajitas were such a hit a few weeks ago that they’re on the menu for tonight. ⠀ Just cut up bell peppers (I used red, orange and green) and onions, then mix in @ortegataco’s fajita mix (for chicken) and pair them with @missionfoodsus’ “Carb Balance” flour tortillas. ⠀ Voila! Dinner is served!
For starters, I refuse to acknowledge that the hol For starters, I refuse to acknowledge that the holiday season has come and gone so quickly. Secondly, my mom decided to only make an apple pie for Christmas so there's an abundance of pumpkin around the house. Cue this pumpkin crisp! ⠀ I've seen pumpkin-type crisps and cobblers all over the internet, but always thought "ehh." And then I made one. "Ohmygod" is the new "ehh." ⠀ This is a recipe that can be easily made using dairy products ... or made vegan. ⠀ I'll post both versions on my blog later, but below is the vegan version. ⠀ Ingredients: Pumpkin Layer: 1 (15oz) canned pumpkin (not canned pumpkin pie filling) 1 cup granulated sugar ¾ cup egg substitute 2 tsp cinnamon ½ tsp nutmeg ¼ tsp ground ginger ½ tsp salt 2 teaspoons pure vanilla extract 2/3 cup Silk dairy-free heavy cream ⠀ Cream Cheese Swirl: 3oz dairy-free cream cheese, room temperature 1 tbsp powdered sugar 1 tsp pure vanilla extract ⠀ Crisp Topping: 1 cup all-purpose flour 1 cup old fashioned oats ¾ cup granulated sugar ½ cup brown sugar 3 teaspoons cinnamon 1/2 teaspoon salt 16 tbsp unsalted dairy-free butter, melted ⠀ Directions: ⠀ Preheat oven to 375 degrees F. Grease a 9” x 9” baking dish. Set aside. ⠀ In a large bowl, mix the pumpkin, sugar, egg substitute, spices, and vanilla extract. Whisk in heavy cream until thoroughly combined. Pour into prepared baking pan. ⠀ In a small bowl, pop your room temperature vegan cream cheese into the microwave for a few seconds until it’s slightly runny (you want this the consistency of cinnamon roll icing so it can be swirled into the pumpkin mixture). Stir in vanilla and powdered sugar. Place a few dollops around the pumpkin layer and then using a knife, swirl it around until you have a little cream cheese throughout the mixture. ⠀ In a medium bowl, add flour, oats, sugars, cinnamon, and salt. Mix together and then add the melted dairy-free butter. Stir with a fork until the mixture is moist and slightly crumbly. ⠀ Evenly spread the crisp oat topping mixture on top of the pumpkin/cream cheese layer. ⠀ Bake until the filling is set* and the top is golden brown, 35 to 45 minutes. *Test the filling with a toothpick. If it comes out clea
This was the meal I made myself the day I decided This was the meal I made myself the day I decided I'd be leaving California. Part celebratory/part comforting/all delicious! ⠀ It was made using @traderjoes vegetable pasta, roasted garlic marinara sauce, ground beef, and a big ball of burrata. ⠀ What are your go-to foods for celebrations or comforting situations?
Looking for a fun appetizer for New Year’s Eve? Looking for a fun appetizer for New Year’s Eve? May I present ... sausage cheese cups! ⠀ I first had these back in 2004 when I was at a friend’s house. They were so yummy and easy to make that they’ve become a staple for holidays and really any sort of festive event. ⠀ Give these a try and let me know what you think! ⠀ Ingredients: 1 package @johnsonville sweet Italian sausage 3 packages of @athens_foods phyllo shells 5oz mild cheddar cheese, shredded 16-18oz @hidden.valley ranch dressing ⠀ Directions: Thaw the phyllo cups in fridge overnight. ⠀ (Next day) Remove sausage from casing, break into crumbles and cook thoroughly. ⠀ Once the sausage is cooked, drain onto a towel and let cool completely. Once cooled, add sausage, cheese and ranch dressing into a large mixing bowl. Stir until ingredients are well combined. ⠀ Preheat oven to 350 degrees F. ⠀ Add spoonful of mixture into each phyllo cup. Once each cup is filled, place in preheated oven for 5-10 minutes. **Keep an eye on the cups as the phyllo can burn quickly. The goal of this step is just to melt the cheese and heat the sausage. ⠀ Once the cheese is melted, remove from oven and serve immediately.
Santa-approved sweet treats! Even though there won Santa-approved sweet treats! Even though there won’t be a large Christmas Eve gathering today, I still wanted to create a festive evening for my parents. ⠀ Since pie is served tomorrow, I thought these chocolate pretzel bites would be perfect for tonight. Small, sweet and simple! ⠀ Made with Rolos, M&Ms, peppermint kisses and mini pretzels. ⠀ Fun fact: three of these four ingredients are PA-made! M&Ms are closely related ... as they were co-invented by the son of the Hershey’s president (waaaaaay back when).
In honor of the #firstdayofwinter and also #merryM In honor of the #firstdayofwinter and also #merryMINT2020 (hosted by the lovely @anchoredbaking and @kellyannbakes), may I present my eggnog pt. 2! This time with a festive peppermint twist. ⠀ Yesterday's eggnog was created using a classic ice cream base recipe. Today's is made using the "no churn" ice cream recipe. Both are equally delicious, equally creamy ... and equally festive! ⠀ Ingredients*: 2 cups heavy whipping cream 1 can @eaglebrandmilk sweetened condensed milk 1 tsp vanilla 1-2 tsp peppermint (adding one tsp at a time until you reach your preferred mint taste) 2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger ⠀ Liquor: Rum Fernet Armagnac ⠀ Garnish: Melted dark chocolate Crushed candy canes ⠀ Directions: In a large bowl, whip the two cups of heavy cream until firm peaks form. Fold in the entire can of sweetened condensed milk. Once combined, add remaining ingredients and stir. Place in a freezer-safe container and freeze until milkshake consistency. ⠀ Rim your serving glass with melted chocolate and then dip into crushed candy canes. ⠀ Once the "ice cream" has thickened/slightly froze, remove and mix in the liquor of your choice. Serve in prepared glasses with chocolate/peppermint. ⠀ **This is just a guide for the amount of each ingredient. This recipe is an opportunity for you to add/subtract based on your personal preferences.
Starting the week off right or ending the week wel Starting the week off right or ending the week well ... no matter how we look at today, here's my boozy eggnog! ⠀ I've upped the ante a little bit and made mine using a custard ice cream base, spices and three types of liquor. ⠀ Fun note about this recipe ... if you don't want a boozy eggnog, you can easily have eggnog ice cream or a milkshake. ⠀ Ingredients and directions: ⠀ Use the @thekitchn recipe for "Classic Ice Cream at Home" .. https://www.thekitchn.com/how-to-make-vanilla-ice-cream-221812 ⠀ When "warming the milk," add the following to your taste preference: Cinnamon Nutmeg Ground Ginger Ground Cloves ⠀ My liquor of choice for a boozy eggnog is: 1oz El Dorado Rum (I use 8 yr) 1/2oz Fernet (use a non-Fernet Branca type such as R. Jelinek Fernet) 1/2oz Armagnac ⠀ **Note for ice cream portion: I skip the churning process and just put the final mixture into a freezer-safe bowl. Let it set up until it's a thick milkshake consistency. Remove from the freezer and mix in your liquor.** ⠀ Garnish with a dash of nutmeg and star anise! ⠀
The perfect meatless Monday pasta dish! Stuffed s The perfect meatless Monday pasta dish! Stuffed shells with ricotta, spinach, garlic and parmesan cheese. The sauce? The leftover butternut squash soup (from a few posts ago)! ⠀ I absolutely love this flavor combination. And -- maybe the best part -- I always make a huge batch and then freeze in individually-sized portions. ⠀ Ingredients: 1 box of pasta shells 1 16oz container of ricotta cheese 1 16oz bag of chopped frozen spinach 1-2 tbsp minced garlic (I like a lot of garlic) 1/2 cup of grated parmesan cheese 1 tsp salt 2 tsp pepper ⠀ Directions: Preheat oven to 350 degrees F. ⠀ Cook pasta according to box directions. ⠀ In a large skillet on high heat, thaw and cook the spinach. Once heated, add the garlic. Stir and cook together for 2 minutes. Turn off heat and put mixture into a large bowl. Let cool completely. Once cooled, mix in the remaining ingredients until well combined. ⠀ Once the pasta is cooked, let cool and then fill each with the spinach/cheese mixture. ⠀ Top with sauce of your choice, sprinkle a little extra parmesan cheese and warm in the preheated oven for about 10-15 minutes. Viola! ⠀ **This is also super easy to make vegan. Just use @kitehillfoods ricotta cheese, vegan pasta and @goveggiefoods parmesan cheese!
Cold and dreary days call for baking! Blueberry sc Cold and dreary days call for baking! Blueberry scones, anyone? ⠀ What do you like to do on cold, winter days? ❄️❄️❄️
Roasted butternut squash soup ... maybe one of my Roasted butternut squash soup ... maybe one of my all-time favorite soups to eat. And to make. It’s super easy. Super delicious. I topped this batch with a sprinkle of goat cheese and a drizzle of olive oil. 🤤🤤 ⠀ What’s your go-to soup for chilly days?
Thin crust pizza topped with caramelized onions, c Thin crust pizza topped with caramelized onions, crispy bacon bits and a ton of burrata cheese. Oh, and a drizzle of olive oil for good measure. 🤤🤤 ⠀ What are your go-to pizza toppings?
It’s #nationalcookieday and also the awesome #in It’s #nationalcookieday and also the awesome #intlcookiecollab organized by the uber talented @gingerbread_eats and @deliciousconfines. ⠀ For this year’s National Cookie Day, I partnered with @ustwotea! I recently discovered this company and was immediately drawn to their mission. Us Two Tea represents the second generation of Asian Americans - an Asian founded and owned tea brand that promotes culture, values, and lifestyle. They are a brand that represents quality, authenticity and unity that wants to inspire the next generation to be more confident about culture and stay true and authentic to who they are. ⠀ I used their Manhattan Black Tea to create a super yummy — but not too sweet — shortbread cookie. This tea has a honey aroma, is naturally sweet and is perfect for an afternoon pick-me-up. So, may I present my Black Tea & Orange Shortbread Cookie (topped with chocolate and hazelnuts)! ⠀ ⠀ ⠀ ******* ⠀ Ingredients: 2.5 cups all-purpose flour 3 black tea bags, emptied out of its bag 1/2 tsp salt 3/4 confectioners’ sugar 2 tsp pure vanilla extract 2 tbsp milk (or cream) 2 tbsp orange juice (or 2 tsp orange extract ... add 1 tsp at a time and taste as you go) 1 cup + 2 tbsp butter, room temperature ⠀ Directions: 1. In a food processor, blend together flour, tea and salt until the tea has been ground and mixed throughout the flour. *Your flour will look speckled. 2. Add the remaining ingredients and pulse in the processor until your dough has come together in a ball. 3. Place dough on a piece of plastic wrap and roll (with your hands) into a log about 2 inches wide. 4. Wrap up and place in the refrigerator for at least 30 mins. 5. Remove from the refrigerator and slice into medallions, about 1/4 - 1/3 inch thick. 6. Place cookies onto a baking sheet lined with parchment paper and bake in a 375 degree F oven for 12-15 minutes (once the edges start to brown). 7. Cool on wire rack 8. *Optional step: melt chocolate of your choice and then drizzle on or dip each cookie. Top with chopped nuts. 9. Enjoy with a cup of tea or coffee. ⠀
In anticipation of #cookieday tomorrow, I thought In anticipation of #cookieday tomorrow, I thought I’d go light with my lunch today. Nothing fancy ... just roasted beets, avocado, orange slices and pistachios topped with a Dijon mustard vinaigrette. #wintersaladperfection
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