I am slightly obsessed with ice cream. In the summer, I get some type of ice cream almost every day. I don’t discriminate, I like all forms – frozen yogurt, gelato, ice cream, Tasti D’lite (I know it isn’t really ice cream, but it does the job!). I don’t actually own an ice cream maker though, because I think the results would be too dangerous. I can just imagine myself digging into gallons of homemade ice cream – it would turn TheBetterHalf into TheBetterThird! However when I was visiting my parents the other weekend, I had the chance to experiment with their ice cream maker. My sister loves cinnamon ice cream, so that’s the flavor that we chose. And it was delicious. The taste of this ice cream was so good – the brown sugar perfectly complemented the cinnamon. It was definitely richer and creamier than most store-bought ice cream. It would be perfect served on top of apple pie. Continue reading →
Today is TheBetterHalf’s birthday! His golden birthday to be exact, turning 28 on May 28! I had good intentions to bake him a cake yesterday, but the weather in NYC was absolutely perfect so we spent the day at Central Park with friends. When it is 70 and sunny, being outside trumps baking! (one of the very few things that trump baking) TheBetterHalf loves chocolate peanut butter anything, but I think his second favorite dessert is classic chocolate chip cookies. So instead of a cake, I have “Perfect Chocolate Chip Cookies” in honor of his birthday. Continue reading →
It is finally starting to feel like summer! Which means I want to eat ice cream pretty much all the time (TheBetterhalf: How is this different from winter?). NYC is dangerous for me – there is an ice cream or fro-yo store on almost every block. But rather than giving in to the temptation the other day, I decided to make a smoothie to satisfy my craving for a frozen treat. I like to make my smoothies with yogurt and milk so that they are creamy and make it seem like I’m drinking a milkshake. But I use almond milk and fat free yogurt, so the calorie count stays low and there is very little fat. I went with pineapple coconut to really make myself feel like I was on vacation! The entire thing only has 214 calories, and this make a huge smoothie! For those looking for a fun drink to make over the long holiday weekend, this smoothie would also be great with a little rum added in. Cheers! Continue reading →
Hailing from the great city of Philadelphia, I consider myself somewhat of a cheesesteak aficionado. Pat’s, Geno’s, Jim’s, Tony Luke’s, John’s,Rick’s (creative names, I know) – I’ve had them all. But on those occasions when you can’t make it over to the corner of 9th and Passyunk for a wiz-wit, you can still make a delicious cheesesteak right on your stove top. Continue reading →
This past weekend I was in my hometown of St. Louis. Apparently they skipped spring in the Lou and went straight to summer – it was so hot! Summer always makes me think of lemon desserts. The bright citrusy flavor and the yellow color reminds me of long sunny summer days. So I decided to make these lemon ricotta cookies to celebrate the season. T hese cookies are like mini cakes! They are light, fluffy, and moist. The lemon flavor in the actual cookie is subtle and when paired with the lemon glaze the flavor really pops.
I am a huge fan of pancakes. Growing up, my dad made us pancakes almost every weekend. I loved helping him make the pancakes – I used to sneak bites of the batter plain, which in retrospect is disgusting. Cookie dough – yes; pancake batter – no. TheBetterHalf is amazed that I didn’t get salmonella poisoning as a child due to my love for uncooked doughs and batters. I tell him it is because I have a strong immune system, but really it is because my mom buys pasteurized eggs.
I came up with this recipe in an attempt to make pancakes a little bit healthier, using Greek yogurt and whole wheat flour. I can’t say these are as good as buttermilk pancakes, but they are pretty tasty! Super light and fluffy . They are very wheaty tasting – you could use half all-purpose flour if you want less of a strong wheat flavor. If you prefer your pancakes a bit thinner, just add some more milk! Continue reading →
Chocolate and peanut butter is a popular combination in our kitchen. In fact, I think it might be our absolute favorite dessert flavor. We really can’t get enough chocolate peanut butter anything! I bought the cutest mini Reese’s peanut butter cups the other day, and they were just begging to be baked into a delicious peanut butter cookie! Let me tell you, these cookies are dangerous. It is impossible to stop at one and still pretty hard to stop at 3… The cookie is so soft and chewy , and has a slight caramely flavor from the brown sugar. The peanut butter definitely shines through, and the mini reese’s get soft and melty. They are seriously addicting! Continue reading →
I love making bread. There is nothing more satisfying than seeing a beautiful loaf of freshly baked bread on your counter. And the smell in your house is just unreal. I am definitely a fan of quick recipes at times, like my english muffin bread, but when I have more time on the weekends I like to bake bread. It takes a lot of waiting time, but the end result is so worth it. TheBetterHalf is a huge fan of plain ol’ white bread, so I decided to bake him some last weekend. Just a classic white sandwich loaf. This recipe fit the bill perfectly! It is light and fluffy, but still hearty enough to withstand a giant sandwich. I garnished one with sesame seeds and kept one plain. If you have some extra time on your hands this weekend, I would definitely recommend making this gorgeous loaf of classic white bread. It would make a great mother’s day gift!
Happy mother’s day, Mom!
I have never been to Red Lobster, but I have heard of their famous Cheddar Bay Biscuits. So when I came across this recipe, I had to try it. TheBetterHalf and I are huge biscuit fans, so I’m always excited about a new biscuit recipe! And with cheddar and spices stirred into a buttermilk dough – how could this not be delicious! Continue reading →
One of my favorite parts of Danny Meyer’s Setting the Table was when Meyer said that he felt an entrepreneurial spark whenever he discovered dining concepts that don’t exist that should exist. And though I’m far from the first person to discover it, St. Anselm is an exciting twist on the traditional steakhouse experience. It’s the answer to anyone who has ever wondered who wrote the rule that upscale steakhouses had to have a stuffy atmosphere, gigantic portions, and high prices? Continue reading →