1230-cranberry-muffins_vg

What happens when you forget to serve cranberry sauce with Chrismtas dinner (in my case, after making a big batch of delicious homemade cranberry sauce, I forgot to serve it!)? You make cranberry sauce muffins. I created this recipe today and have to say, it’s pretty darn good! Light, tangy, slightly sweet and tasty–these little muffins make a perfect little breakfast with coffee. And, I might add, you will love how the batter turns pink (do you have a pretty princess in your house? Make these with her! She will love you!). The recipe …



dec-firewood-2

We’ve been having an insanely difficult time finding firewood. We’ve struck out three times with firewood sales people on Craig’s List (all three were no shows), so yesterday, when temps in Seattle were dropping below freezing, Jason went out for a bundle of wood and came home with the most unusual thing: gourmet firewood. I know, who knew? He spent waaaaaay too much money on a box of Lazzari Almond Firewood (at where else but Whole Foods). Almond firewood–sounds kind of delicious doesn’t it? He popped it in the fireplace and I envisioned that it would make the house smell like toasted almonds or something. But no, it didn’t. Still, I felt pretty fancy with our gourmet wood! Here’s what I learned about it …



cupcakes-2-nov

Last week I finished a major recipe development and testing project for Glamour. I feel a little like I’ve made it to the top of a huge (and very tasty) mountain. I have been so busy this past month that I’ve neglected this blog, so to catch up, I’m going to be posting little bits and pieces of things that a.) happened, b.) were baked/cooked/sauteed and c.) dreamed up over the course of the last few weeks. Stay tuned! P.S. These banana cupcakes …



pumpkin-seeds-1101

Happy Halloween! We went out for sushi (random) and came home and passed out little packs of organic gummi bears to the trick-or-treaters (no, I did not consider giving out bags of carrot sticks) while the kids ran around in their costumes (one bumble bee and one turtle) and we munched on these pumpkin seeds that I had roasted earlier after the pumpkin-carving extravaganza. Here’s the easy recipe …



1023-frittata-recipe

Tonight I was feeling lazy. Not order-takeout-lazy, but, yes, too-lazy-to-make-a-big-dinner lazy. OK, enough with the laziness. But if you really want to break this down: I wasn’t in the mood to make meat. (I’ll write about my husband’s carnivorous ways in another post.) After last night’s carne assada, yeah, I was feeling so over meat. So, after thumbing through the new issue of Real Food (I’m on their comp list, and I love it! Such a pretty magazine–with lots of gorgeous ideas), I found the perfect meal. A frittata! But not just any frittata. This one was made in a pie pan with a brown rice crust. How cool is that? Recipe to follow…



Here is perhaps the most amazing little cake I've had, well, ever. I'd share the recipe, but it's top secret. (Sorry!) So for now, let's just admire it, shall we? P.S. It's made with lots of butter and chardonnay. It made an amazing dessert, and an even more amazing (if not sinful) breakfast with coffee.



We're feeling better here today--thank goodness. The boys are playing. I'm cooking (then again, I didn't stop--we still had to eat!) and writing, writing, writing. In other news: asparagus. I've known that my 2 year old, Carson, was nuts for asparagus for a long time. One day, about 8 months ago, the child who hates most all green vegetables, pulled up his kitchen stool and leaned over to look at what I was making on the stove: sauteed asparagus. "I eat one?" he asked in toddler speak. You can imagine the look of glee on my face. Let's break this down: My 2 year old just asked me for a green veggie. I watched as he ate a small plateful of asparagus. Then he asked me for more. The asparagus love continues today. Whenever I make them, which I did recently--Parmesan-roasted asparagus--Carson's eyes light up. Here he is, eating one raw:



This cheesecake, which is so easy and so amazing, is from a fabulous Glamour staffer. It's made with just a handful of simple ingredients, and then here's the kicker: You put it in a loaf pan and freeze it! Just slice and serve the next day. Genius, right? And, no, I cannot divulge the recipe just yet (it's part of my top-secret project). So, will you forgive me for taunting you with these photos?