Category Archives: Indulgences

Blueberry Peach Galette

Baking was a great way to end the weekend. Friday, Grant and I enjoyed a day of pontooning. So. Much. Fun. A floating patio with an upper sun deck–especially good for cannon balling into the lake. Saturday we had a few friends over to break in our new place, and yesterday we recharged. I have been dying to do something with peaches. Something indulgent. And since tonight we meet with our small group, I decided baking a peach treat and sharing would definitely cut down on calories. Pie doesn’t last long in this house.
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Our First Thanksgiving

Though we missed being with family this year, Grant and I really enjoyed having our first Thanksgiving solo. It was just the two of us in our new home, new city, creating our very own family traditions. And it was deeeeelicious!! We considered running in the Boulevard Bolt, as it is a popular Nashville Thanksgiving day race, but ultimately our excitement to cook got the best of us. 😀 We started the day off with mimosas and the Macy’s Thanksgiving Day parade. Cooking began around 9am. And did I mention we waited until Wednesday night to do our grocery shopping?

After mulling over our holiday menu all week we decided to only make our favorite Thanksgiving foods–and that meant turkey was out. Definitely, definitely keeping grandma’s sweet potato casserole. It is the one time of year I love brown sugar and cream whipped into my vegetables.. if you can still call that a vegetable. Apparently here in the South macaroni and cheese is considered a vegetable!! Nobody said being a dietitian was going to be easy.
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Rustic Sundried Tomato Bread

My affinity for fall food is more than just a change of the season. I love fall food all year long. As much as I enjoy fresh fruits and crisp summer salads, I couldn’t fathom eating another green salad right now. I want nothing more than roasted vegetables, slow cooked brisket, and homemade bread. Fortunately I’m marrying a man who shares my fancy for all things food.

Last week I was home working on a project when Grant came in with two grocery bags–one very large piece of meat and all the fixings for slow cooking: a bouquet of fresh herbs, garlic, onion, mushrooms, bacon, and red wine. The house smelled so delicious that I was sure all my neighbors would be lining up outside my door–and if they had we would have had plenty to feed them all!

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Heirloom Tomato Tartlets


Despite our late Seattle summer I find myself longing for crisp autumn days. September is here, and I’m ready to welcome the drizzling rain and enjoy staying in slippers all weekend, reading a good book (or blog), and baking. Not necessarily baking to eat, just baking to fill the house with the comforting aroma of fall. You know the smells… pumpkin pancakes, cinnamon apple, pot roast, and well, anything in the slow-cooker.

Tarts have been on my agenda for several months now. I knew as soon as fall arrived I wanted to bake some (even if only to justify my new set of 6 mini tart pans. I needed them). And with tomato season coming to a close, I couldn’t resist one last farewell to summer.

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Vanilla Lavender Shortbread Cookies


I have a sweet tooth. Its not a problem–but if I continue to find sweet ways of baking with lavender it just might become a problem. These Vanilla Lavender Shortbread Cookies are delightfully light, subtly sweet, floral, and addictive enough that you just may want to keep the cookie jar on a high shelf. Very high. The recipe is compliments of Darla at Bakingdom.

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Peach Pie Thyme

There has been a whole lot of living, and not a lot of blogging going on these past months, which may have something to do with the fact that I’m graduated and free time is a new concept. But don’t worry, I’m adapting well! 🙂 Grant and I have been spending much needed time catching up with friends and family. Other than being cold and wet its been a nice summer.

I am always looking for a good excuse to bake, and when we were invited to a picnic this weekend I squealed at the opportunity to bring dessert. After all, peach pie season is the happiest time of year–and I certainly don’t do enough baking just for myself. Playing with my new camera made the food photography fun. Warning, you may have a very, very intense craving for peach pie by the time you scroll to the bottom of this page. Enjoy..
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Berry Cobbler

What is it about the Fourth of July that makes me want to run through sprinklers and do cartwheels in the yard? I do love hot summer weather, a good firework show, and being poolside, but I think perhaps its the food. That thing that intangibly brings families together–barbeque, potato salad, corn on the cob, and ice cold beer.. oh and dessert, what would a holiday be without homemade sweetness?

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Mushroom Ravioli in a Madera Reduction

I would not be me if I didn’t love pasta. Just posting about pasta makes me giddy. Oh ravioli, how I love to roll, stuff, and photograph your edible splendor. And since today was about food for the soul, a pure and shameless indulgence, please excuse the large dollop of butter. It was Grant’s idea. 🙂

We spent another afternoon in the kitchen when our cooking styles. . . how should I say, clashed? He is totally intuitive in the kitchen,  no recipe. Where as I, on the other hand, like to have a plan. I rarely following a recipe verbatim, but its nice to have some form of reference. So after we decided on mushroom ravioli, I went and googled ‘mushroom ravioli’ for ideas. Grant just jumped right in there and free-styled. How it works, I don’t know, but he’s a fabulous cook. The recipe to follow is my guess-timation of what went down between the skillet and the apron. . .

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Gnocchi with Spring Peas & Proscutto

I love Sunday afternoons. And I especially love cooking for two. With spring showers still looming in the northwest, it seems the best place for Grant and I to enjoy our Sabbath is in the kitchen. One apron, two glasses of wine, and a little Miles Davis makes one favoloso time, so much that I wish every day were Sunday. He wanted gnocchi. I wanted spring. Peas please!!

After our usual field trip to Whole Foods–oogling all the edible goodness–we came home with a bottle of Sauv Blanc, spring peas, potatoes, Parmesan, and got right to work. Me being a pasta lover, I was sooo excited for gnocchi. Not to mention, making fresh pasta is so much fun. Who can resist those little pillows of love?

Gnocchi with Spring Peas & Proscutto
gnocchi (pasta recipe here)
1/2 cup peas
1 shallot
3 slices proscutto
1/3 cup Parmesan cheese
1 T butter
1 T olive oil

The prep work kept us busy while the potatoes cooked. First we blanched the peas, and set them aside. Chopped and sauteed the shallot in olive oil until soft, added proscutto, shaved Parmesan and butter. As the little pasta pillows finished they were added to the skillet with 1/2 cup pasta water, the peas, and a final sprinkling of cheese. Mmm.. perfetto!

Gnocchi could also be found prepackaged, in which case this meal would easy-peasy, but why rush a good thing? Stormy weather and nowhere to be–cooking is the perfect way to enjoy a Sunday afternoon. And if you’ve never had fresh pasta.. let me tell you, its worth the extra effort. I hope you enjoyed a relaxing weekend and plenty of good food. Anything noteworthy? Do share…

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Country Apple & Fennel Galette

The rustic look of this cold-weather galette totally appeals to me. No fussing over crimped pie crust.. just roll, fold, and call it good. It may be slightly indulgent, but, tis the season. And what could be more wintery than apple and fennel? Roasted apple, fennel, with caramelized onions and a tangy blue cheese crumble.. all blanketed into a whole wheat pastry crust. Yum. Its like dinner and dessert.

However, I was hardly in the mood for rolling out dough after all the Christmas baking I’ve done these last 48 hours. but a girl has got to eat, and since I did buy groceries for such an occasion.. Fortunately there wasn’t toooo much preparation, and the meal was well worth the effort. I adapted the recipe from Healthy-Delicious blog, and found the whole wheat pastry crust here.

Country Apple & Fennel Galette
2 apple–cored, peeled and cut into wedges
1 fennel bulb–cubed
1/2 onion–chopped
1 T olive oil
2 T crumbled blue cheese

Crust
1 cup whole wheat flour
1/2 cup whole wheat pastry flour
2 tsp sugar
3/4 tsp salt
6 T Earth Balance soy “butter”
1/4 cup nonfat milk

In 1 T olive oil saute onions until they start to brown, add apple and fennel and continue to cook over medium heat until soft. Meanwhile, sift dry ingredients for crust. Cut in butter, and add milk slowly until dough is formed. Roll out on floured surface to 1/8″ thick and transfer to a baking dish lined with parchment paper. Pour filling onto pastry dough and fold edges over to make a 1″ crust. Bake on center rack at 350 degrees for 30 minutes. Sprinkle with blue cheese and bake another 5 minutes.

Well I can finally say I AM ready for Christmas! All the baking, wrapping and packing.. after sprawling out on the post office floor taping all my boxes up.. gifts should arrive by Christmas eve. Thank goodness all those sweets are out of my house. Sharing is caring. 😉 I think my body needs to be reacquaninted with whole foods. Hello broccoli. Cheers!

Questions:
Do you have a fab recipe for a whole wheat pastry crust? What about using olive oil?
Are you ready for Christmas??

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