Wow! These simple and healthy “Persimmons & Pomegranate Endive Cups” that feature Fuyu persimmons and pomegranates paired with crunchy pistachios and salty-tangy blue cheese are incredibly delicious. Their color and freshness makes them, in addition, the ideal antidote for Holiday overindulgence.
These Cinnamon Roll Cookies are cute and delicious which makes them perfect for a cookie exchange.
I belong to a wonderful group of food bloggers here in LA and our annual Christmas Cookie Exchange is one of the highlights. Thanks Erika from In Erika’s Kitchen for hosting this fun day.
I was looking for a unique cookie to bring and stumbled upon this recipe from Sally’s Baking Addiction. Cookies are not my forte so I have to call on expert help, and Sally is an expert.
Today’s Recipe: Cinnamon Roll Cookies
I had every ingredient on hand for these cookies, and you’ll likely have them on hand too, because they’re basic and simple. You’ll agree that this is a huge bonus – there was no shopping required. The recipe makes a basic sugar cookie dough that you roll out and brush with butter and sprinkle with cinnamon and sugar.
Rhubarb is in full swing right now and I can’t get enough of it. I have made this recipe several times and it is just too good not to share.
It seems that everyone wears a label these days when in comes to food. I consider myself to be a flexitarian, that is one who is plant-based, with occasional meat products. I also try to avoid eating processed foods. One thing I am not, is a Neophobian (extremely picky eater). I have been known to eat tarantulas, ants, crickets, guinea pigs, reindeer, camel and a few other things not worth mentioning. Continue reading
Soufflé was in the finals of my culinary school test, a dish that was so intimidating AND I had to make it without a recipe. Somehow I got through it (and so did the soufflé), but that traditional soufflé was tricky. The recipe here is easy, for everyone who loves and wants to make soufflé. Continue reading