Coconut Panna Cotta with Nutella Sauce & Strawberries

Coconut Panna Cotta with Nutella Sauce & Strawberries

27 Apr 2014

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I fell in love with panna cotta when I tried it for the first time in Greece last summer. I came home and recreated a couple of different recipes–both of which were full fat and full of cream, but this week I decided to make a slightly lighter, healthier version. Lately I have been obsessing over coconut, so I decided to make a version with low-fat coconut milk, and top it with nutella and strawberries– just because that’s one of the most delicious combinations I could think of! The coconut panna cotta was smooth, creamy, sweet and subtle, and the rich chocolate and strawberries were just so divine with it! I love recipes like this, that are so delicious, pretty and elegant, but are SO quick and easy to make! I hope you guys love these as much as we do!
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Braised Lamb Shanks with Pomegranate

Braised Lamb Shanks with Pomegranate

23 Apr 2014

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I brought these lamb shanks last week thinking I would cook them around Easter–but we ended up spending the entire easter weekend with my husband’s family, which was fabulous! I didn’t have to worry about a thing {besides the church talk I have to give on Easter Sunday!} But since the lamb shanks had to be used by today, I decided to cook them up for no special reason or occasion… just a regular old tuesday evening {made a little less regular by this delicious dinner!} I know braised meats and pomegranates are often associated with winter time, so this recipe is a little “out of place” but to me, there is no better way to cook lamb shanks–than in a delicious, rich flavorful gravy, that makes the meat so tender it falls right off the bone! I loved the sweet pomegranate with the salty carrots and meat–and it also “dressed it up” adding some much-needed color with the thyme. So if you guys are thinking of making some lamb before it goes out for the Easter season for no special reason at all, or even for a nice, sunday dinner–you guys should give this recipe a go! You will love it.
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The Ultimate SOFT Dinner Roll Recipe

The Ultimate SOFT Dinner Roll Recipe

22 Apr 2014

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My mother in law is a really talented cook and baker, and I have shared a lot of her awesome recipes over the course of this Blog–but the one I am most excited about passing on–the one that everyone LOVES– is this one. I have posted a couple of roll recipes before–a beginner’s recipe that is so fool-proof it’s almost impossible to get wrong, and one that is crusty and delicious and looks pretty! But this is the ultimate SOFT, delicious dinner roll recipe. It is a little harder to master, which is why I wrote down some really specific tricks and tips! But I guarantee you the effort will be WAY worth it–and that they will be the softest dinner rolls you have ever tried. She published the recipe in a local church cookbook years ago, and everyone who has tried to recreate them has failed… so my sister and law and I teased her that she purposefully left out a key ingredient, or secret, and that is why we decided to watch her like a hawk and take notes last time she baked them! I went home and tested the recipe as I had written it–and it was perfect! They came out warm and soft and pillowy and sweet! Thanks Daneen for letting us share your “secret” recipe! I don’t “hope” you love it, as I usually write. I “know” you all will!
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Classic Easter Bunny Sugar Cookies

Classic Easter Bunny Sugar Cookies

17 Apr 2014

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My five year old-sons preschool class celebrates every holiday with a big party, and I always try and volunteer sugar cookies or cupcakes to help them celebrate! A few weeks ago I found this adorable bunny cookie cutter and have been excited to use it–I know it’s hardly very “original” to make white easter bunny cookies for easter! But I tried to get a little creative with some pink pearls and shaved coconut for their little pom pom tails. We have had a real bunny running around our house this past week, and I told my kids he’s the Easter bunny getting ready to deliver treats! They love him, and I think they loved these cookies just as much!  More

Olive Tapenade Devilled Eggs

Olive Tapenade Devilled Eggs

15 Apr 2014

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I tried my first ever olive tapenade a few months ago–until then, I had never even heard of one, so for those of you in the same boat, a tapenade is basically a spread consisting of chopped olives or capers or anchovies with olive oil! A reader of mine also commented he uses figs in his, which would be delicious! My mother in law found a pre-made tapenade from costco, spread it on some flat bread and topped it with prosciutto, fresh buffalo mozzarella and cherry tomatoes, and we were all obsessed. I have been thinking of ways to use tapenade ever since…. in pretty much everything. 

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