Well, I finally did it. I broke down and made macarons. They have only been on my “to-do” list for more than ten years, ever since I visited Ladurée {Maison de Macarons in Paris}. These natural macarons with pink raspberry buttercream filling taste deliciously like raspberries and are the perfect bite-sized melt-in-your-mouth raspberry almond treat for Valentine’s Day or any other day.
Summer is lingering, providing us with beautiful warm days, but as of today I can say that fall is finally in the air, bringing with it fall cravings {enter sweet potatoes and maple pecans}. It’s the perfect equation for an autumn ice cream. Although it’s worth saying that I’ve been making this ice cream for over a year now and it has been a family favorite in every season of the year.
Back to school has kicked into full gear and we are saying our goodbyes to summer but I still find myself thinking back to one of my all-time summer favorites: s’mores. In this rendition of the nostalgic treat, rich {milk chocolate} fudge is dipped in marshmallow creme and then rolled in crushed graham crackers.
This fusion of Mexican and Italian cuisines was inspired by the Italian Caprese salad. Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much.
Treats don’t get any easier or guilt-free than this refreshing one ingredient {chocolate milk} ice cream. In soft-serve form it reminds my family of a Wendy’s frosty yet when completely frozen it still forms into nice ice cream scoops.
These bars are a cross between a granola bar, muffin and energy bar. They are a nutrient-dense snack but they satisfy a cookie and overall sweet tooth craving.
Maybe it’s the thought of Easter bunnies munching on carrots but carrot cake makes me think of spring and Easter. In reality, the warm, spicy flavors of ginger and cinnamon make this an equally satisfying treat during the fall and winter or any other time of year.
We were in the mood for a roasted chicken but I wanted to change the routine. So I seasoned this oven-roasted chicken with salsa verde, cilantro, limes and cerveza, making the chicken perfect for tacos, enchiladas or any other Mexican-style meal.
Rainbow cakes are everywhere these days. I made one last summer and my family and guests loved the bright, vibrant colors. But in the back of my mind I couldn’t help but think of the negative discussion and controversy surrounding chemical food coloring. My husband was actually the one to challenge me to make a rainbow cake with natural food dyes.
These strawberry-banana-oatmeal-buttermilk pancakes are perfect for Valentine’s Day {or any other day!}. The oatmeal adds some whole grain to the pancakes; the mashed bananas make them extra tender; and the mashed strawberries {or strawberry jam} provide some sweetness and a light reddish hue
Wednesday, February 6, 2013
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