I’ve been making this dish fairly often recently, and I love it every time. You can switch up the veggies for your favorites, but I think the combination of onions, red bell pepper, and asparagus is perfect. You get the deliciousness of sautéed onions, the sweetness of the bell pepper, and the crunch of the asparagus. It all comes together to make this flavorful and filling dinner!
A few weeks ago, I bought a huge jar of minced garlic since I figured it would save time and energy of cutting up fresh garlic. I both love and hate it though and once it’s finished I’ll probably go back to buying the fresh stuff. I love it because it is waaaaay quicker than peeling and mincing cloves. But, the flavor just isn’t there and I end up using more garlic than I used to in order to get that same punch. That’s part of the reason I used two tablespoons of minced garlic in this dish. So if you want to use less garlic, please do so.
Fresh herbs are simply amazing and the easiest way to add some pizazz to any dish. I still have some fresh dill in my fridge, and I’ve been using it in everything. If you have any basil, I highly recommend adding it as well. My go to spices for this is the dill, garlic, salt, and pepper. That’s all you need to make this! One of these days I might start an herb garden. I always think about starting one, but I’m really bad a taking care of plants…which is why I haven’t tried to grow one yet.
Every time I eat this, I just feel good. Not only is it a great way to get in my daily dose of veggies, but I don’t feel like I’m missing meat. I know this dish will definitely be a staple during my yoga teacher training…and become one in my routine afterwards. You should definitely make this and keep it up your sleeve for those days when you’re tight on time.Add a comment
I just started working at a new place last week, and the people there seem to be super nice. I was crazy nervous and a bit excited when I first started that I had a hard time eating breakfast. But I was able to eat dessert! I mean, it’s definitely time for a bit of celebrating. So I wanted to create another trifle that wasn’t quite as heavy (and a bit less work) than the last one I made. Since it’s been like 90 degrees here, I wanted something that still seemed a bit summery and fresh, so I decided to turn a strawberry shortcake into a trifle.
The pound cake isn’t homemade. One day, I’m sure I’ll make a pound cake, but I haven’t done that yet and like I said…I’m keeping it simple. So….unless you have a burning desire to make your own, using store bought is totally fine. I crumbled up a slice of cake, sliced upped some strawberries, and topped it off with vanilla pudding! Perfection if I do say so myself.
This really hits the spot when you want something quick, fun, fruity, and easy. It’s actually quite easy to make on a larger scale, so you could bring it to a party. It looks crazy gorgeous, and no one has to know how simple it was to put together. Tell them it took weeks and that you were lucky to have the time to put together such a wonderful dessert!Add a comment
I was walking around the grocery store when I came across a frosting flavor of peanut butter cookie dough and knew immediately that I needed to get it and put it on something. I wasn’t sure yet, but initially I was thinking about a batch of cupcakes. Then as I was watching t.v. it came to me. Chocolate chip frosting sandwiches. That’s what I needed to make with this crazy new frosting.
I’ve been in the mood for chocolate chip cookies lately. Not sure why other than it’s been a really really long time since I’ve made just a plain batch of them. Then I amped them up by smearing some frosting between two and sticking them together. It was AWESOME and super fun to eat. Little cookie sandwiches. I really liked the frosting that I picked up at the store since it wasn’t too sweet. By itself the frosting is a little on the bland side, but after adding it to the cookies the flavor really stands out.
These are just a tad addicting, so after this frosting is finished I’ll probably try to stay away from the baking isle for a while. Otherwise we might have a freezer full of these and nothing else! You can use your favorite chocolate chip cookie recipe for this. The below recipe is what I used and it's from the back of the Kirkland semi-sweet chocolate chips bag.Add a comment
I had some leftover raspberry sauce from when we made these delicious pancakes, and I’ve been trying to think of what to do with it…besides eating it on toast/a spoon. Then it came to me. It was almost like a dream. I saw the frozen pastry dough and just knew what the next steps were. Raspberry pastry pockets were created! These were described as having a “crispy yet flakey” crust after the first bite. It’s almost like love at first site, but it’s love at first bite.
In addition to being super fluffy and flakey, they’re also crazy easy to put together. Especially if you have the filling made a head of time. The hardest part was finding the coarse sugar. I tried finding it at my local grocery store, but had to go to the other one in order to find it. I ended up getting Bob Red Mill’s coarse sugar as I love their quality. You don’t really need to add the sugar on top, but I would highly highly recommend adding it on top. It gives it a nice bit of crunch on top and feels decadent.
If you ever need something to bring to a party in a pinch, these are perfect! You could probably sub the homemade sauce for jam if you really were tight on time…though the sauce itself is super easy and quick too. I’m actually considering making these for my next gathering. Though they may disappear before they leave the door.
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Have you guys heard of an icebox cake? I’ve just recently come across this idea and they are amazing! These would be perfect for high summer, but they’re also pretty awesome just about any time. They’re basically cakes that layer graham crackers and whipped cream/pudding and then you chill for hours until the graham crackers are soft. They’re the perfect cake to make the day before, chill overnight, and then bring to a summer dinner party.
I have been in somewhat of a chocolate mood lately, so I paired chocolate pudding with chocolate graham crackers and then topped it all off with melted chocolate frosting. It was chocolate heaven without being over the top sweet/rich. The main reason that I finally gave these super easy cakes a try was that I still had some Cool Whip left over from this no bake cheesecake and I needed something to do with it. I saw that I had some chocolate pudding in the pantry, went out and picked up the crackers, and was in business!
Heating the chocolate frosting was an interesting idea that I saw on My Baking Addition's website. I’d never have thought to heat up prepared frosting and pour it over something. At first I was a bit skeptical, but it actually melted pretty quickly and poured really smoothly. I might be tempted to use that trick again when I need something quick!Add a comment
Hi! My name’s Alexis and I finally took the leap into blogging after reading so many fun posts by other food bloggers. I’ve always had a passion for eating, but have never really felt comfortable in the kitchen. There are so many drool-worthy recipes out there, that I wanted to document my musings in the kitchen both following others’ recipes and becoming brave enough to create my own. Please take a look around! I really want to hear from you! If you make something, like something, don’t like something, please comment or use the contact form! Reading your comments really makes my day! If you’re looking for an easier way to get my recipes, you can sign up for my email and get them directly to your inbox. I hope to hear from soon.