Is it a bird? Is it a plane? No, it’s just the perfect treat for your Memorial Day weekend: ice cream! With the soaring temperatures Chicagoland has seen these past few days, many of us will likely stay under the shade and look for ways to remain cool and refreshed. Ice cream is the perfect decadent treat to enjoy from time to time, especially when you need a respite from the heat. I may have gone overboard when it comes to the size of my Memorial Day Dessert, but that’s OK: I will use the age-old excuse that I’m eating for two – just this once 😉
Happy Mother’s Day to all the moms out there! I hope this day brings you lots of happiness and peace, and you celebrate it with your loved ones 🙂
I’m happy to report the school semester is now over and I can go back to cooking – and what better way to celebrate my return to all things foodie-related than with an easy yet super-decadent lemon pastry cream French toast, just in time for Mother’s Day? Truth be told, I had plenty of help to bring this recipe to life – first from my daughter Michelle, and then from Nellie. Nellie is the brown hen mascot behind Nellie’s Free Range Eggs brand, whose reps have recently contacted me to review their products. With May being National Egg Month and with Mother’s Day right around the corner, I thought this was the perfect moment for an “egg-ucation” refresher – so I said yes, and I embraced the challenge 😉
I ate a lot of free range and organic eggs when I was growing up. There was famine in the cities and eggs were scarce, which meant that my family would always arrange for me to spend the summers in the countryside. Local peasants were so poor they just couldn’t afford to buy expensive cages for their hens, which meant the hens were kept outside and only fed natural food – lucky me! Keep Reading
I don’t know about you, but this long and frigid Chicago winter has taken a toll on me: I’ve experienced cold after cold after cold, and I’ve had very little energy to do anything else but rest. Being pregnant and having a slightly weaker than normal immune system has most likely contributed to my poor state, as of late. Yet, I cannot help but wonder how my health would have been if I’d been more diligent in following a healthier eating menu. With a very busy schedule and limited time to cook (usually during the weekend, when we cook for an entire week in advance), my eating at work has featured way too many cookies and candy bars. I know, I know: I’m guilty as charged!
Fortunately, there’s still time to resort to healthier eating options and to feel better in your own body this spring, and I for sure am determined to make this happen. For a start, I’m planning to make this delicious quinoa parfait more often to keep the “cookie&candy temptation” away. Make this parfait, and you will not regret it: you’ll enjoy sweetness without guilt and healthfulness without laborious cooking 😉 Keep Reading
At no other time does the magic of baking become more tangible or appealing than during the holiday season. To me, this is a blessed time, when memories are made and cherished forever. The smell of freshly baked sweet delights, the cozy heat emanating from the oven, the impatience in my daughter’s eyes as she builds miniature castles out of cookie dough leftovers – these are moments that will stay with me despite the passing of time. What can I say? I just love the holiday season!
While I am more of a cake person, my daughter is a big cookie fan, who thinks a cookie a day keeps the boredom away 🙂 Lately, I have been using my time off to bake cookies for her and to give them away to friends and co-workers. What kind of cookies should I share during the holiday season? I often have trouble answering this question: I want to impress and to bake something that represents me, but time is short, I get impatient with my old recipe book, and my daughter is still too young to help mommy answer these sorts of questions 😉
Thankfully, recently I came across a quick and fun way to find the perfect cookie recipe to share: the Holiday Cookie Helper by Krusteaz.Keep Reading
The kitchen is filled with zesty rich aromas, and my daughter is getting impatient: she wants cake, and she wants it now! My repeated attempts to temper her kitchen tantrums are a failure – and, after all, who can blame her? The flowery notes in the air are pungent and unrestrained, promising heaps of flavor and refreshing baked joy. They are just too alluring to resist. Faces covered in sweat, MIL and I have been baking for about one hour, and the waiting will soon be over. I take the round pan out of the oven, and a fresh explosion of citrusy notes permeates the hot air in an instant. Say hello to orange ricotta strudel! 🙂
I have baked a lot this summer. From éclairs to cookies and from clafoutis to strudels, I have baked – and baked – and baked some more! – and have found it very therapeutic. In the process, I have used a variety of extracts to elevate my desserts. Indeed, extracts can add or enhance the flavors of baked goods and can provide convenience to the busy baker. My mom used a lot of extracts in her baking when I was growing up. Sadly, these were all fake extracts – colored water with a drop of artificial flavors and very little else. Since then, we both have learned to appreciate the value of the “real deal,” of authentic extracts made with natural ingredients. This is why I was very excited when I was contacted by Nielsen-Massey Vanillas, a Waukegan IL based company with worldwide distribution, for a product review and a giveaway. I chose their pure orange extract for my review.
You get sweet, you get a hint of bitter, you get caramel notes. It’s layer upon layer of thick, rich flavor, sophisticated yet pure. The moment you try sour cherry preserve, your mouth explodes with this complexity of summer tastes, and your foodie world changes for good forever. Having used sour cherries every summer since childhood, I have taken it upon myself to let everyone know how wonderfully versatile they are. Right now, I just want to pack this sour cherry preserve in tiny jars and gift it to the whole wide world. It’s that good – and, in my opinion, deeper and more satisfying than the coveted jarred amarena cherries.
We used to do a lot of baking and canning with sour cherries when we lived in Europe. These fruits are precious and very delicate, and there is only a small window of opportunity at the end of June -beginning of July when you can buy them and use them straight away, otherwise they spoil. You can find sour cherries at select Chicagoland grocery stores, such as Fresh Farms International Market and Rich’s Fresh Market. For those of you with a bit of time on your hands, I strongly suggest you pick them yourselves. It can be so much fun!
I ate these crêpes with mom in the park yesterday, as the warm sunlight was about to wave us goodbye for the day. A decadent sweet was just what my mom needed after the long day she had spent taking care of the little one. It was not Mother’s Day, yet I knew she would love getting out of the house and the daily routine, and celebrating motherhood one day in advance. The park was peaceful and quiet and the crêpes were delicious – so mom simply couldn’t say no 🙂
The idea for this dessert came to me by accident a few months ago, while I was looking for ways to use up a bunch of ataulfo mangoes I had got at a deeply discounted price from the local grocery store. I found several authors who advocated using these mangoes along with sweetened condensed milk, which is a rather popular dessert combination in Mexican and Filipino cuisines. Keep Reading