A Thought For Food » Dessert http://www.athoughtforfood.net where ideas are brought to simmer Mon, 20 Oct 2014 12:58:39 +0000 en-US hourly 1 http://wordpress.org/?v=4.0 Plum Cake http://www.athoughtforfood.net/plum-cake/ http://www.athoughtforfood.net/plum-cake/#comments Mon, 22 Sep 2014 04:01:19 +0000 http://www.athoughtforfood.net/?p=15416 It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) […]

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Plum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble ToppingPlum Cake with Almond Crumble Topping

It’s not surprising, but my memories of celebrating Rosh Hashanah as a kid all revolve around food. There was the preparation of the dinner, the smells of each dish marking the arrival of fall. Chicken soup simmering on the stove. Brisket roasting in the oven with onions and carrots.  I adored (and still do enjoy) the gefilte fish served at the beginning of the meal, topped with thinly sliced cucumbers and accompanied by a dollop of beet horseradish. But without a doubt the moment that stuck with me the most is dipping apple slices in honey. Sure, I liked apple slices, but honey was too intense for my tongue. I know, odd for a child to not enjoy anything that tasted of sugar. But I found the whole thing cloyingly sweet. And the honey inevitably got on my fingers and made my hands all sticky. But it was tradition… to welcome in the new year.

I always liked this idea of starting things off with something sweet. So often, we harp on all the negative things in our lives.  It’s nice to begin with something pleasant. Which is where this plum cake comes in. Though this kind of dessert was never served at our Rosh Hashanah dinners, it is a fairly traditional recipe to serve during Rosh Hashanah. I’ve taken some liberties with a plum cake by Melissa Clark (who is an incredibly talented cook and writer), by adding a crumble topping. Think of it as a cross between a cake and a crumble. We enjoyed it on its own, but you can’t go wrong with topping it with whipped cream or ice cream (though, now that I’ve typed that, I wonder if you can ever go wrong with adding ice cream to a dessert). And leftovers (if there are any leftovers) make for a fantastic breakfast.

Plum Cake with Almond Crumble Topping

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Poached Apricots with Lavender and Mascarpone + A “Vibrant Food” Cookbook Giveaway http://www.athoughtforfood.net/poached-apricots-lavender-mascarpone/ http://www.athoughtforfood.net/poached-apricots-lavender-mascarpone/#comments Wed, 04 Jun 2014 04:01:23 +0000 http://www.athoughtforfood.net/?p=14347 In a few weeks, we’ll be starting up with a local food coop and I couldn’t be more excited for it to start up. We had been receiving a weekly box of produce from a farm west of Boston and had quite enjoyed the service. Besides onions and garlic, we really didn’t need to purchase […]

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Poached Apricots with Lavender and MascarponePoached Apricots with Lavender and Mascarpone

In a few weeks, we’ll be starting up with a local food coop and I couldn’t be more excited for it to start up. We had been receiving a weekly box of produce from a farm west of Boston and had quite enjoyed the service. Besides onions and garlic, we really didn’t need to purchase a whole lot in the way of vegetables. Since moving, we had to find another service and we were thrilled when we came across information regarding a produce pickup not far from our house. In addition to the veggies we’ll be getting, we also joined their cheese share. Yes, a cheese share! They do a bread one too, but we decided that might not be the best idea. But cheese… we couldn’t resist.

While we wait for this to start up, I’ve been making frequent trips to our local Whole Foods, which is situated just down the road. A ten minute walk. Yes, it’s dangerous. These trips always result in items that we probably didn’t need… but, gosh, we just had to have them. Like fiddleheads. Or ramps. Or those very expensive mushrooms I couldn’t leave without.

I made a stop there just last week after Kimberley’s fierce debut cookbook, Vibrant Food, came my way. I’ve had the pleasure of following her site, The Year In Food, for quite some time. A couple of years ago, we got to see each other in New York. Snacks were consumed. There was day drinking (I know… shocking). From the moment I saw her beautiful blog… the recipes, the photos, the anecdotes… I knew that it was only a matter of time before there’d be a book. When the announcement was made, it immediately made it on my list of must-have cookbooks. Nothing could have prepared me for this stunning creation. I will hold onto Vibrant Food for years and years.  This is not a book that one goes to for the images alone. I want to make every dish in here and, not only that, it has inspired numerous ideas for future recipes.  That’s something special.

This recipe is my take on her poached apricots, which included rose water instead of the lavender I used. I also included chopped pistachios for texture and because I will put pistachios on top of just about anything because I love the nutty flavor.

So, thanks to Kimberley and the folks at Ten Speed Press, you have a chance to win your own copy of Vibrant Food!

Here’s how to enter the giveaway:

Leave a comment on this post… it can be anything, but I’d love to hear what your favorite spring or summer fruits and veggies are.

Additional entry: Tweet the following and then come back and leave a comment telling us you’ve done so –

Check out these Poached Apricots and a giveaway of Vibrant Food by @theyearinfood over at @myfoodthoughts – http://tinyurl.com/kzlwj4w

Rules: This giveaway will end on Friday, June 13, 2014 at 12:00 PM EST.  I’ll pick 1 winner via random.org and that person will be contacted via e-mail.  Two entries per person (one comment, one tweet) and entrants must have a US/Canadian mailing address (sorry international friends) and provide a valid email address. Best of luck!

Poached Apricots with Lavender and Mascarpone

Vibrant Food - Cookbook Giveaway

Vibrant Food - Cookbook Giveaway


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Chocolate “Forgotten Cookies” http://www.athoughtforfood.net/chocolate-forgotten-cookies/ http://www.athoughtforfood.net/chocolate-forgotten-cookies/#comments Tue, 15 Apr 2014 04:01:33 +0000 http://www.athoughtforfood.net/?p=13844 This blog has become such a part of my life that when I don’t post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn’t stopped churning out ideas for recipes. Moving into […]

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Chocolate "Forgotten Cookies" (chocolate meringue cookies) via A Thought for Food

This blog has become such a part of my life that when I don’t post, it feels like something is missing. I knew that with the move, any projects, both personal and professional, would have to be put on hold. Through it all, though, my mind hasn’t stopped churning out ideas for recipes.

Moving into our house, I’m inspired to get back to the roots of why I started this site. There are recipes from my childhood I’ve been wanting to share, but, for whatever reason, put them aside for other creations. These “Forgotten Cookies” are so simple, both in the ingredients and in its preparation, that I wonder why I don’t make them more often. Oh, right… now I remember. Because I’d be eating them all day. Now, comparatively, this is a pretty healthy dessert. Egg white, sugar, a bit of vanilla extract and, for my version here, a little cocoa powder.

My mom would make these for us as children… in fact, it was one of the first things I learned how to bake. Usually, she’d keep them plain (no cocoa) or add mini chocolate chips. I’ve modified the recipe slightly. What’s fun about these is that once you throw them in the oven, you just turn off the heat and leave them in there. You can leave the house to run errands or make them before heading to bed.

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

Chocolate "Forgotten Cookies" (chocolate meringue cookies)  via A Thought for Food

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Balsamic Roasted Strawberry Sauce http://www.athoughtforfood.net/balsamic-roasted-strawberry-sauce/ http://www.athoughtforfood.net/balsamic-roasted-strawberry-sauce/#comments Mon, 03 Mar 2014 05:01:48 +0000 http://www.athoughtforfood.net/?p=13298 Until now, it hadn’t quite hit me that Eric and I had bought a house.  There were a lot of questions that we’d been waiting answers on… like when exactly we’d be closing. Which then left a lot of other things open. Would we be able to refinish the floors before we moved in?  Would […]

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Until now, it hadn’t quite hit me that Eric and I had bought a house.  There were a lot of questions that we’d been waiting answers on… like when exactly we’d be closing. Which then left a lot of other things open. Would we be able to refinish the floors before we moved in?  Would we be able to paint rooms? And when the heck would we even be moving? But now a lot of these questions have been answered and we can officially get excited about the move.  Currently, I’m not that stressed about the process. Yes, I know there’s a lot of work to be done. But we’re in a good place with packing and, for now, we’re basking in the joy of knowing that in just a little over a month, we will be home.

It’s hard to express how important this move is for us. We’ve been wanting to purchase a place for a long time. But, more importantly, we’ve wanted to live in a place where we felt comfortable. Living in South Boston has a lot of benefits, but it never felt like a place where Eric and I could be ourselves. We’re looking forward to becoming a part of our new town’s community; to embrace all it has to offer. And I think we both agree we’ll be welcome with open, loving arms.

Last week, we got our first container of Florida-grown strawberries in our farm share box and while maybe I should have just let them be, I was too excited. Roasting the berries doesn’t take a way from their flavor, but, instead, deepens it. Their tartness shines through the balsamic reduction. Including ice cream just brings the dessert together. And who ever passes up on a chance to eat ice cream?  Not this guy.

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Coconut Milk Rice Pudding with Mango Puree http://www.athoughtforfood.net/coconut-milk-rice-pudding/ http://www.athoughtforfood.net/coconut-milk-rice-pudding/#comments Mon, 24 Feb 2014 05:01:56 +0000 http://www.athoughtforfood.net/?p=13271 Eric and I are such homebodies.  It’s definitely a seasonal thing for us and with all the snow and cold weather, there are few things that can motivate us to go out. For Valentine’s Day, we stayed in and plowed through the second season of House of Cards (yeah, we’re a part of the 2% […]

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Eric and I are such homebodies.  It’s definitely a seasonal thing for us and with all the snow and cold weather, there are few things that can motivate us to go out. For Valentine’s Day, we stayed in and plowed through the second season of House of Cards (yeah, we’re a part of the 2% that finished it in the first weekend) and chowed down on a massive platter of sushi.

This last week, however, was full of social engagements. A few months ago, we’d made plans with Eric’s brother and his wife to go out for an adults-only dinner. It’s been years since the four of us have gone out without the kiddos and, as much as we love the little ones, it was nice to have a night where we could have some uninterrupted conversations.  Then there was dinner with friends at Alden and Harlow, a recent addition to the Cambridge restaurant scene… and, folks, if you make it out this way, you must try it.  This is my kind of food, seasonal dishes made with local ingredients, creatively prepared and, yet, completely unpretentious. There was a roasted yam that blew my mind. Oh, and if you’re a meat eater, definitely get the Secret Burger (I couldn’t resist a small bite and I’m so glad I did because it was fantastic).

Now, this was an especially busy week for me. Six shoots, three of which happened on one day. But it was nice having social events to look forward to after all that work.  Friday was particularly wonderful.  I helped dear friends of ours cook for a dinner party.  There was a ton of food: spicy peel and eat shrimp, guacamole with mango and avocado, Cornish game hens, and a wonderful pisco and pineapple cocktail that made for a very relaxing evening.  My contribution was this coconut rice pudding. Even though we were completely stuffed after consuming multiple courses (the dinner lasted over four hours), the dessert was a wonderful and surprisingly refreshing way to end the night.  I think the fresh mango puree and orange zest really brighten it up.

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Chocolate Mint Bites http://www.athoughtforfood.net/chocolate-mint-bites/ http://www.athoughtforfood.net/chocolate-mint-bites/#comments Tue, 31 Dec 2013 05:01:24 +0000 http://www.athoughtforfood.net/?p=12569 2013 turned out to be a better year than I expected. 2012 was… well… stressful. As the end approached, I had wishes for a year that’d be just a bit easier to digest.  Overall, it was.  With every down moment, there were joyful events; the birth of my niece, vacations, epic dinners with friends, my […]

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2013 turned out to be a better year than I expected. 2012 was… well… stressful. As the end approached, I had wishes for a year that’d be just a bit easier to digest.  Overall, it was.  With every down moment, there were joyful events; the birth of my niece, vacations, epic dinners with friends, my first cookbook shoot, along with loads of magazine and restaurant projects.

I’m expecting that 2014 will be full of just as many milestones.  Family trips are already planned (to the Berkshires and, as usual, to the Cape) and travel to California is in the works.  Between all of this, Eric and I hope to purchase a property of our own (the search has been long… but we know we’ll eventually find the right place). And, of course, there will be plenty of delicious food created and consumed, which I look forward to sharing here.

Speaking of food… let’s talk about these brownies.  My sister is fond of anything with chocolate and mint.  Ice cream? Definitely.  However, these brownies, which my mom has made for us countless times, are her favorite. The best way to consume these bites is right out of the freezer. Yeah, I know… sounds weird. But, trust me, it’s awesome.  They do come out a bit harder than most brownies, but there’s something satisfying about gnawing on that frozen chocolate topping.  If you’re skeptical, try it… then come back and thank me.

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Sweet Potato Creme Brulee http://www.athoughtforfood.net/sweet-potato-creme-brulee/ http://www.athoughtforfood.net/sweet-potato-creme-brulee/#comments Tue, 10 Dec 2013 08:00:01 +0000 http://www.athoughtforfood.net/?p=12034 I recently had to explain to a friend the crazy world of blogging. I’d gone over to her shop to shoot (and “use her” to help me eat) a sweet potato creme brûlée recipe, which I’d prepared for a blog post. More specifically, it was for a virtual baby shower for a fellow blogger. When […]

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I recently had to explain to a friend the crazy world of blogging. I’d gone over to her shop to shoot (and “use her” to help me eat) a sweet potato creme brûlée recipe, which I’d prepared for a blog post. More specifically, it was for a virtual baby shower for a fellow blogger. When I told her what this whole thing was for, she gave me a funny look. A virtual baby shower?  For a blogger… a blogger you’ve never met? Yup. That’s right. We’re crazy. And awesome.

Most of us started blogs not just because we love food, but because we wanted to share our life experiences, both good and bad, with others. I don’t think any of us expected that complete strangers would read our posts.  It was all about keeping our friends and family updated on what’s going on in our lives.  But then others found our sites and commented on posts… and a community was formed.

I really have no idea how I first started chatting with Bev (the creator of the site BevCooks).  It was through our blogs though that we connected; leaving comments, often humorous, on each other’s posts.  I adore Bev’s sense of humor… often laced with sexual undertones.  Our banter is pretty fantastic.  These brief conversations soon turned into the occasional e-mail to check in to see how the other person was doing.  And, earlier this year, I thought I’d reach out to her to see if she’d be up for doing a guest post for the cocktail blog, The Boys Club.  She responded immediately, explaining that she wouldn’t be able to do a post at the time… not because she didn’t want to, but because she had been trying to get pregnant.  So, no booze for her.

That was in the spring and, not long after, I got word that she was preggers. With twins. A boy and a girl. Yay for happy endings!

So, here we are! A group of us bloggers got together to throw this crazy woman a little online baby shower.  Now, if you could keep this a secret, that’d be great… but I spiked these bad boys with bourbon.  Sure, you could leave it out if you wanted… but everything’s better with a splash of bourbon in it.  At least that’s what I think.

Bev’s Baby Shower Menu

Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Drinks
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
Cheesy Chicken Enchilada ‘Double’ Stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brûlée from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

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Pistachio and Sour Cream Coffee Cake http://www.athoughtforfood.net/pistachio-sour-cream-coffee-cake/ http://www.athoughtforfood.net/pistachio-sour-cream-coffee-cake/#comments Fri, 27 Sep 2013 15:55:05 +0000 http://www.athoughtforfood.net/?p=11857 A A A I don’t bake many cakes.  I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out.  It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths.  There are no calories in a […]

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I don’t bake many cakes.  I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out.  It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths.  There are no calories in a sliver or in a finger swipe of icing, right?
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Breakfast breads are the cakes I so fondly remember from my childhood… banana bread or a sour cream coffee cake were made often, prepared for Sunday brunch or a quick afternoon snack.  I don’t make them quite as frequently as my mom does, but I do get the urge from time to time.  They don’t last long, either.  I’ll cut the majority for Eric to take to work, give a few pieces to friends, and save the rest for us to enjoy for a few days.
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When asked to create a recipe for the KitchenAid blog, The Kitchenthusiast, I knew a coffee cake was in order. Baking a cake with pistachios has been on my list for a long time (years, in fact), so I used it as an opportunity to play around with what I believed would be the perfect pairing: pistachios and sour cream coffee cake.  And this guy (and his taste-tester husband) were not at all disappointed.
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Disclaimer: While I was compensated for this post, all opinions here are my own.

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Fig and Balsamic Ice Cream http://www.athoughtforfood.net/fig-and-balsamic-ice-cream/ http://www.athoughtforfood.net/fig-and-balsamic-ice-cream/#comments Wed, 18 Sep 2013 04:01:14 +0000 http://www.athoughtforfood.net/?p=11694 I’ve had some unsuccessful attempts at making ice cream. I blame myself for the majority of these failures (if one can refer to them as such… can something that has cream and sugar in it be bad?).  My mistake has always been that I’ve made ice cream in the middle of summer. Now, that might […]

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I’ve had some unsuccessful attempts at making ice cream. I blame myself for the majority of these failures (if one can refer to them as such… can something that has cream and sugar in it be bad?).  My mistake has always been that I’ve made ice cream in the middle of summer. Now, that might make perfect sense to you folks, but when you keep your apartment at 76 degrees on a balmy day, well, things aren’t likely to freeze very easily. I think my ice cream maker was having issues too. So, between those two things, the stuff wasn’t turning out the way I’d hoped.

Anyway, I decided recently that I’m not giving up. Nope. In fact, I want to start making ice cream on a regular basis. Maybe not every week, but once or twice a month (I think it might be time to get back into that gym routine).  I may not post every success on here, but given how good this turned out, I thought it’d be wrong to keep it to myself. Despite my obsession with Jeni’s Ice Cream and her beautiful book (which, shockingly, has sat on my book shelf, virtually untouched for two years.  Well, let me tell you, that book has now found a permanent place in our kitchen.

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Spiced Double Chocolate Cookies http://www.athoughtforfood.net/spiced-double-chocolate-cookies/ http://www.athoughtforfood.net/spiced-double-chocolate-cookies/#comments Tue, 27 Aug 2013 04:01:23 +0000 http://www.athoughtforfood.net/?p=11521 I woke up Saturday morning with Eric sleeping soundly next to me and Maki curled up at the end of the bed.  It took me a moment to realize what was so strange about this: it had been 2 months since I’d been home on a weekend.  Maybe all that travel is why this summer […]

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I woke up Saturday morning with Eric sleeping soundly next to me and Maki curled up at the end of the bed.  It took me a moment to realize what was so strange about this: it had been 2 months since I’d been home on a weekend.  Maybe all that travel is why this summer has flown by.  I took this as an opportunity to relax a bit, which meant baking cookies, followed by a day of eating and drinking and time spent outdoors with friends (eating and drinking, of course).  It was exactly what I needed.  A chance to decompress a little.

While I sat at the table, dropping heaping tablespoons of dough onto the baking sheet, Eric walked into the room and inspected the cookies that were cooling on the wire rack.  Always eager to be my taste-tester, he snatched one up and took a bite.

These are great!  Where did you get the recipe?

I looked up.

What do you mean?  I created it.  

They’re really, good. There’s some kick there. Cayenne?  

Yup. And some cinnamon too.

I love that.  Gonna post these on the blog?

Of course.

Awesome.

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Peach and Lavender Sangria Popsicles http://www.athoughtforfood.net/peach-and-lavender-popsicles/ http://www.athoughtforfood.net/peach-and-lavender-popsicles/#comments Tue, 23 Jul 2013 11:19:00 +0000 http://www.athoughtforfood.net/?p=11120 A text came in from my mother the other week with a picture of my niece.  She was holding her first popsicle, which, not surprisingly, she was enjoying tremendously. It brought back such sweet childhood memories.  As a kid, I could eat those one after the next on a blistery summer day and never get […]

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A text came in from my mother the other week with a picture of my niece.  She was holding her first popsicle, which, not surprisingly, she was enjoying tremendously. It brought back such sweet childhood memories.  As a kid, I could eat those one after the next on a blistery summer day and never get tired of them.  Ones with pieces of fruit in them were pure perfection.  I’d plop down in front of the television and lick and chomp and slurp before it melted all over the floor.

One of the many fun treats that came out of my cookbook shoot from a few weeks ago was a popsicle maker. I’d been holding back on purchasing one, thinking that it was kind of lame and gimmicky. That was until, of course, I actually tried making my own… on a 90 + degree day. And how magnificent that first bite was. Eric and I immediately looked at each other and blurted out with big silly grins on our faces: boozy popsicles.  He suggested making a batch with sangria, which I thought was a fabulous idea. Instead of sweetening it with regular simple syrup, though, I decided to infuse them with some beautiful lavender my friend sent me from their trip to Hawaii.

There were a few points during the heat wave we experienced last week when these came in handy.  At five o’clock (or – ahem - maybe a little earlier than that), we’d get home and rush to the freezer.  Needless to say, I expect a few more batches will be prepared over the next month and a half.

Enjoy and stay cool everyone!

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Apricot and Cherry Crumble http://www.athoughtforfood.net/apricot-and-cherry-crumble/ http://www.athoughtforfood.net/apricot-and-cherry-crumble/#comments Mon, 01 Jul 2013 04:01:16 +0000 http://www.athoughtforfood.net/?p=10994 “All men are created equal. Now matter how hard they try, they can never erase those words. That is what America is about.” - Harvey Milk How far we’ve come. Last week, when the Supreme Court announced it’s decision to strike down DOMA and to allow same-sex marriages to resume in California, I sat at my computer, […]

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“All men are created equal. Now matter how hard they try, they can never erase those words.
That is what America is about.” 
- Harvey Milk

How far we’ve come.

Last week, when the Supreme Court announced it’s decision to strike down DOMA and to allow same-sex marriages to resume in California, I sat at my computer, stunned.   I wasn’t exactly speechless.  In fact, I screamed so loud I’m pretty sure our neighbors heard me. I hadn’t expected to be so emotional, but it hit me hard.  As much as we’ve tried to tell ourselves that our marriage (which took place four years ago on June 20th)… our love… our life… was no different than anyone else’s, DOMA was always there to point out that it wasn’t real.  At least that’s how it felt… and it hurt terribly.

When the decision came in, I knew we had to do something to celebrate.  Maybe lobster and champagne. Something decadent.  I spent the afternoon buying groceries to prepare a nice meal.  By the time Eric got home from work that evening, I had the table decorated with wine glasses, cheese and cut up rounds of baguette. As he entered the kitchen, I rushed over and threw my arms around him.  “We’re married… again!” I said. He laughed and gave me a kiss.  “Yay,” he replied. “Now let’s pop open some vino!”

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Double Chocolate Zucchini Bread http://www.athoughtforfood.net/double-chocolate-zucchini-bread-baking-dessert/ http://www.athoughtforfood.net/double-chocolate-zucchini-bread-baking-dessert/#comments Mon, 08 Apr 2013 04:01:26 +0000 http://www.athoughtforfood.net/?p=10187 Let’s call this “bread” what it really is.  It’s a cake… a chocolatey cake that I’ve shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don’t resist it.  Give in.  Make one […]

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Let’s call this “bread” what it really is.  It’s a cake… a chocolatey cake that I’ve shaped into a loaf and thrown some zucchini into just so I feel a little bit better about eating it at all hours of the day.  Sometimes chocolate is what we crave.  Don’t resist it.  Give in.  Make one for yourself and give the other to a friend or tuck it in the freezer for the next time you’re hit with a craving.  And don’t feel guilty when you slice into it for a quick breakfast… or a mid-morning snack… or right before bed.  We all deserve a little chocolate every now and then.

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Chocolate-Dipped Macaroons (Passover) http://www.athoughtforfood.net/chocolate-dipped-macaroons-passover/ http://www.athoughtforfood.net/chocolate-dipped-macaroons-passover/#comments Mon, 18 Mar 2013 04:01:58 +0000 http://www.athoughtforfood.net/?p=9941 I’m kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There’s no rational reason for it.  I just was.  I’ve been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the […]

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I’m kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There’s no rational reason for it.  I just was.  I’ve been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it’s true… they’re ridiculously easy and just as wonderful as I remember.

 

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Raspberry Crumb Bars http://www.athoughtforfood.net/raspberry-bars/ http://www.athoughtforfood.net/raspberry-bars/#comments Mon, 11 Feb 2013 05:01:02 +0000 http://www.athoughtforfood.net/?p=9193 I used to be really big into Valentine’s Day.  Giving gifts, chocolates, flowers, cards (yeah… not just one but two, maybe three).  I’d make dinner reservations at expensive restaurants and plan out a night of activities. Over the years, though, I’ve toned it down a bit.  Eric and I don’t exchange cards.  We don’t buy […]

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I used to be really big into Valentine’s Day.  Giving gifts, chocolates, flowers, cards (yeah… not just one but two, maybe three).  I’d make dinner reservations at expensive restaurants and plan out a night of activities. Over the years, though, I’ve toned it down a bit.  Eric and I don’t exchange cards.  We don’t buy each other presents or flowers.  There are no chocolate-covered strawberries.  Instead we stay at home, eat lobster and drink champagne, followed by a decadent dessert (like these raspberry bars that we’re obsessed with… which contain three sticks of butter).  We spend the rest of the evening curled up on the couch with Maki, the three of us wrapped up in blankets.  It may seem boring to some, but I want nothing more than a little quiet time with the man that I love.

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