Greek Chimichurri Lamb Sous Vide & Sweet Potatoes

Chimichurri (or chimmichurri) is an uncooked sauce used both in cooking and as a table condiment for grilled meat. It originated in Argentina, and comes in a green and a red version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar. The dominant flavors are parsley and garlic. 

Au Gratin Potatoes Featuring Revol Les Naturels Bakeware

Cheese. Potatoes. A little garlic. A little onion.These are the flavors that make my mouth water. Baking in Revol Les Naturels makes it perfection.

My Sweet Honey Bee

My best friend, Valerie, is truly amazing.

Chocolate Peanut Butter Peanut M&M Pie

Well, as I was presented with a king-sized bag of Peanut M&M’s one morning, and a jar of smooth peanut butter the same afternoon, fate was calling my name.

Special K Strawberry Fluff Cake

We all love rice crispy treats – but who says these delicious treats are reserved only for Rice Krispies?

Buffalo Mozzarella Meatball Bake

Sometimes you just know – you, know?
Maybe it’s intuition. Maybe it’s heart connection. Maybe it’s just magic.
But sometimes you just know –

Magic Fig Cookies

A little of this, a little of that.
It’s all about playing in the kitchen.
Really, when it’s your craft, it’s true.

Moqueca - Brazilian Fish Stew

Cod and shrimp make for a nice balance of flavor and texture in this soup, and balancing the richness and sweetness of a coconut milk base with the bright, fresh flavor of aromatics, onion, tomatoes, and cilantro elevate this stew to something bright, something Brazilian, and something utterly delicious.

Chocolate Nemesis Cake

It is said that :
“The cross-section of this cake is enough to make the knees wobble.”

Tarte Poireaux Saumon - Leek & Salmon Puff Pastry

I like to think of myself as somewhat crafty and creative, if not just a little bit artistic. After all, I often allow the phrase, “the kitchen is my canvas” to roll off my tongue.

Gingerbread Wild Blueberry Tarragon Tart

I pride myself on creating and crafting interesting and exotic flavor and color combinations in the food I cook. I want complexity and depth, but also balance. And, I want to knock your socks off!

Toasted Fennel Cherry Bread

Happy May Day!
We shall bake some spring bread for the occasion right?

Vanilla Cinnamon Graham Cake & Vegan Chocolate Frosting

After mastering the art of vegan buttercream frosting a few months ago (which, by the way, acts entirely differently from traditional homemade buttercream frosting), I decided to try a new method. This time, rather than Earth Balance vegan butter spread, I opted for whipped coconut oil and lots and lots of dark chocolate.

Meyer Lemon Lavender Cake

But this cake—as tart and refreshing as they come—is lemon first, lavender second.

Strawberry Rhubarb Pastry Pie

I’ve been told (complimented) that my blog and my recipes project perfect timing for the season. Well, I should hope so! Thank you, by the way.

Chocolate Chunk Peanut Butter Brownie Bread

Once again the utterly delicious and decadent marriage of peanut butter and chocolate has got my drooling in the kitchen. It’s hard to make it through the processing of a batch of these babies – the smell alone is enough to send me swooning.

Pancetta Mushroom Rosemary Puff Pastry Quiche

How many people in the world are as blessed as I am that my best friend tells me she needs me to TAKE some farm fresh eggs. She has too many! And, she passes me 2 1/2 dozen!

Double Dark Chocolate Chile Strawberry Glazed Cake

I had another one of those days…
“Ashley, what are you baking? More bread?”
“Nope. Cake. Chocolate cake.”

Triple Chocolate Blackberry Rosemary Silk Cake

I haven’t baked a cake in a just a little while…I’m not sure how long it’s been, but long enough.
And, I know many, many, many, many people who enjoy dark chocolate, lots of it, a triple load, in fact.
I also know from personal experience that combining both blackberries AND fresh rosemary together with chocolate is a certain hit.

Chocolate Peanut Butter Surprise Cake

After binge-watching (that’s the only way to do it, right?) the entire Season 5 of Grace and Frankie over the course of two days, I was inspired to bake a “surprise cake!” This is the type of cake that surprises you – when you slice into it, loads of treats come pouring out! It’s sort of like a piñata cake, I suppose.