Vanilla bean. And a Winner!

So I have holiday cooking/baking on my mind in a big way. I have been away from my regular cooking routine and I don't like it! Cooking really adds a lot of peace on my life... So this weekend I plan on stocking up and getting ready. And there is one thing that I think  know you should do if you want to get ready as well.

Pick up a vanilla bean in your spice section, scrape the vanilla bean into some hot simple syrup (perfect for iced/hot coffee, 1 part sugar to two parts sugar) and put the leftover bean pod in a jar of sugar. It is such a great addition to holiday baking. You will love it! I keep a jar year round only because I learned to from one of my favorite ladies a while back. 

Or just add them to your favorite vanilla cake recipe...See those little vanilla beans?!

Are you ready to know who the winner of our Joy Bauer books are?! For the first book  FOOD CURES goes to:

 Amy of Goodies and Besties! Congrats lady!

Leave it to me, to put a picture of a cake on this post.

And the second book Slim & Scrumptious goes to:

Surfer Wife ! Yay!

You lovely ladies will hear from me soon! Thank you all for participating!!

xoxo
d

Apples

Hi friends. I have been BUSY. Away for a while for a quick trip to Palm springs with all the ladies in my life, and back home to work. I have to admit not much cooking has been happening. That is why you see these lovely avocados here. We have been eating easy. Things like guacamole, avocado bruschetta, Mexican takeout... I am working on making some changes around here to this little space and working on something new and exciting and scary (you will hear more soon, pinky swear). In the meantime, I will leave you with a useful tip:

 Be careful where you store your apples.

The gas given off by the apple will speed up the ripening process allowing you to eat them sooner. Place an apple into a paper or plastic bag with the fruit you want to ripen faster. The ethylene gas produced by apples, however, will work against you in the same way. Fruits and vegetables that are placed, stored, close to apples will go bad (wilt, mold, decay) faster.

That's all for now. Busy. Busy.

xoxo
d

A party ready pantry.



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The holidays are well under way and with family and friends in town, it is always good to be prepared for an impromptu cocktail or dinner party. I love impromptu parties, there is less stress and over thinking everything (as long as you have a party ready pantry!).All you need are a few things, well top 15 that will last until the next party. Let's go stock up!

Here's whats in my party pantry:

1. Puff pastry- this is a must. You could practically wrap up anything in puff pastry and it would be delicious. Be it savory or sweet. Spread some cream cheese, pesto, and sun-dried tomatoes on a pastry sheet, top with another sheet, crimp edges, bake, cut, serve. Doesn't get easier than that!
2. Frozen baguette-I am all about making your own bread, but who has time to whip up a baguette, or even run to the store when your impromptu party starts? These are THE BEST. you can serve them up with dinner, cheese platter, with dips, bruscetta anyone? Love them.
3. Pesto-jarred or frozen homemade
4. Sun dried tomatoes
5. Cheese-any cheese really will do! Especially if you know some serious cheeseophiles like I do. You know who you are! And make this. Yum.
6. Dry salami
7. Assorted olives-kalamata and jalapeno stuffed are my favorites.
8. Marinated artichoke hearts- Antipasti platter anyone?
9. Roasted red peppers- Chop these up and add to some shredded parm, cayenne, and the marinated artichoke hearts. Bake. Instant artichoke dip!
10. Frozen shrimp- the possibilities are endless, and these little guy's defrost in no time! Shrimp cocktail, roasted shrimp with feta.
11. Frozen berries-wrap them up in puff pastry and have a berry crostata for dessert.
12. Ice cream- this plain old ingredient can be whipped into a fab dessert in no time. See here. And here.
13. Red and white wine. Explanation unnecessary right?
14. limoncello in the freezer- My inner Italian wanna-be makes me stock this aperitif.
15. Ground espresso and coffee to end the party.

Keep these on hand and you will be party ready. Have yourself a merry little party....

xoxo
d

Ps. If you are on twitter, follow me here. I'm still trying to figure it out. Be patient with me :).  Or subscribe via email in the top right corner! And don't forget to check out the recipe exchange this week.

kitchen tip.

I was just reaching the end of my parmeggiano reggiano and thought I would share a tip. Save the rind, wrap it in plastic wrap and put it in the freezer. Why you may ask? You can toss it into simmering soups, stews, stocks, and crock pot meals to add a salty cheesy flavor! So next time you are reaching the rind save it! I am going to make a batch of tomato soup tomorrow with mine to freeze ( I have a bunch of tomatoes that need to be used ). I will post the recipe if anyone is interested. Goodnight.

xoxo
d