Margarita Granita

Ok so technically this started out as a lime granita, which you can also do:

• 2 limes
• 1 tsp sugar

Juice limes & strain.

Whisk in sugar, seal in an airtight container and freeze.

Go back to it every 1/2 hour or so to stir with a fork so it keeps a nice texture and doesn't completely solidify.

Freeze at least 2-3 hours.

To make things more fun - try making my Margarita Granita. Just add:

• a pinch of salt (to taste)
• a bit of food coloring (a drop of green + 2 drops of yellow give it that bright margarita color)

Then follow the rest of the directions. I know a lot of people hate the idea of food color. Obviously, you don't need to add that to make it a fun treat. It's your call.

Orange Granita

I'm doing another tasting menu tonight (this time for my best friend Josselyn's birthday) and that means I'll be coming up with more fun little things to serve in between courses as palate cleansers. So bring on the granitas! Today I'm making the grapefruit granita that I made for my parents anniversary, and I'm also creating an orange granita and a lime granita. The orange one is the simplest of all. It needs nothing. I added sugar as I did with the grapefruit and the lime - bad decision. Obviously orange doesn't have that tartness that lemons and limes do. The sugar was too much. So really, all you have to do is squeeze an orange:

• 1 navel orange, halved
• pinch of salt

Juice the orange & strain through a sieve to get rid of pulp (or leave the pulp in, see if I care).

Whisk in salt & put juice in an airtight container.

Place container in the freezer and go back every hour or so to stir it up with a fork so it doesn't solidify completely but forms more of flaky kind of texture.

After it's been freezing for at least 2-3 hours (I usually freeze it overnight), you can scoop it into a tiny ball and serve in between courses of a nice meal. Or just enjoy it on it's own as a refreshing treat.

Christmas Cookies

I tried playing Martha Stewart this year and created the MS cookie box (I purchased the boxes at the craft store). I love the way you can make 4 separate sections and decided it would be really fun to fill each with a different kind of cookie. That way, people with allergies, preferences, health conditions, etc. would all be able to hopefully find a cookie they can enjoy. All recipes are already on this site. Below us here you will find (clockwise from upper left corner): oatmeal butterscotch cookies, vanilla and nutmeg merigues, blackberry amaretto thumbprints, and snowballs.


I'm really (REALLY) not a baker. Baking to me is like paint-by-number whereas cooking is like being able to draw whatever you want. Still, at Christmas, cookies seem the inexpensive and appropriate choice. Either way, these cookie recipes are already up on this site and each of them is quite quite simple. I couldn't have it any other way.

I am still amazed that people really read my posts. It makes me feel very blessed, and it also makes me feel like I might actually have something to contribute that isn't already out there. So thank you. And happy holidays to all!

Oatmeal Butterscotch Cookies

Not as good as oatmeal cinnamon chip, but still really really good.

• 1.5 sticks butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar (I used dark)
• 2 eggs
• 1 tsp vanilla (used 2)
• 1 1/3 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 cups quick-cooking or regular rolled oats, uncooked
• one 11oz package butterscotch chips

Heat oven to 375.

Beat butter, sugar & brown sugar in a large bowl until well blended. Add eggs & vanilla; beat well.

Combine flour, baking soda, cinnamon & salt; gradually add to butter mixture, beating until well- blended.

Stir in oats & butterscotch chips; mix well.

Drop by heaping teaspoons onto ungreased cookie sheets.

Bake 8-10 minutes or until golden brown (look out, they cook FAST).

Cool slightly; remove from cookie sheet to wire rack.

Blackberry Thumbprint Cookies

• 3/4 cup grated almond paste (freeze it first so it's easier to grate)
• 2/3 cup sugar
• 5 tbsp butter, softened
• 1/2 tsp vanilla
• 1 egg whilte
• 1 1/4 cups flour
• 1/4 tsp salt
• blackberry preserves (or raspberry or any other kind)

Preheat oven to 325. Line 2 large baking sheets with parchment paper.

Place first 3 ingredients in a bowl; beat with mixer 4 minutes. Add vanilla & egg white, beat well. Add flour and salt, beat at low speed till well blended.

Shape dough into 1-inch balls and place them 1 inch apart on the prepared baking sheets. Press thumb into the center of each cookie.

Bake at 325 for 12 minutes or until golden. Remove cookies from pan & cool on wire racks.

Spoon 1/2 tsp jam into the center of each cookie.

Nutmeg Meringues

I've always wanted to try making meringues and the nutmeg intrigued me. They turned out really lovely and delicious and there are so many ways to vary them. Also, they're really low in fat (true, they're basically little sugar balls, but at least the fat isn't there).

• 2 egg whites
• 1/2 tsp vanilla
• 1/2 tsp freshly grated nutmeg or 1/4 tsp ground nutmeg (or cinnamon, or ginger, or clove...)
• 1/4 tsp cream of tartar
• 2/3 cup sugar
• cinnamon

Preheat oven to 300. Line a large cookie sheet w/ parchment paper. Set aside.

In a medium bowl, combine egg whites, vanilla, nutmeg & cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tbsp at a time, beating on high speed until stiff peaks form (tips stand straight up).

Transfer meringue to a pastry bag (or a ziplock with a small corner of the bag cut off and fit it with a pastry tip if you have one (but you don't need it). To make each cookie, pipe meringue into 1 1/2 inch shapes 1 inch apart on prepared cookie sheet (or use a spoon to drop meringue onto parchment).

Bake in the preheated oven for 15 minutes. Turn off oven. Let meringues dry in the oven with the door closed for about 1 hour, until they are dry and crisp. Transfer to wire racks. Let cool.

Sprinkle with cinnamon.

Mexican Wedding Cookies

The irresistable mexican wedding cookie has many names and many origins. "Russian Tea Cakes", "Italian Wedding Cookies", "Snowdrops", "Snowballs", etc...

• 2/3 cup toasted nuts (pecans, walnuts or hazelnuts - I used walnuts)
• 1 cup unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 cup powdered sugar for topping

Preheat oven to 350 and line 2 baking sheets with parchment paper.

Toast Nuts: Place nuts in a baking sheet & bake for about 8 minutes, or until lightly brown & fragrant. Cool completely.

Once the nuts have cooled, place them, along with 2 tbsp of the flour into food processor & process until they're finely ground (but not a paste). Set aside.

Use hand mixer to cream the butter & sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in nuts.

Cover & refrigerate the dough for at least an hour or until firm.

Form dough into 1-inch balls and place them 2 9nches apart on the prepared baking sheet. Bake for about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven & place on a wire rack to cool for only about 5 minutes.

Roll cookies in the remaining cup of powdered sugar until coated.

Banana Bread

Don't throw away those mushy nanners! I was making dinner tonight and noticed that there were 3 bananas left in the fruit bowl that were kind of beyond the peel'n'eat stage. I felt guilty and crappy because money is tight as hell and here we are wasting good produce and vitamins and junk like that. Then I remembered that you could use them to make banana bread. Or at least that's what I've been told. I've never made bread of any kind and generally avoid any kind of baking. But I looked up a recipe anyway and it turned out that we had all the necessary ingredients. So I made that joint.

• 1/2 cup melted butter
• 1 cup sugar
• 2 large eggs
• 1 1/2 cups mashed ripe bananas
• 1/3 cup water
• 1 2/3 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup chopped walnuts
• Spices (amounts are up to you but a little goes a long way): nutmeg, cinnamon, cloves, vanilla

Preheat oven to 350.

In a large bowl, beat sugar & butter.

Add eggs, bananas & water & beat until blended.

Add flour, baking soda, baking powder, salt & spices (add all or just the ones you want, it's entirely to your taste). Mix until blended.

Stir in walnuts.

Pour into loaf pan (I used a souffle dish and it worked fine).

Bake for 55-60 minutes.

Cool in pan for 10 minutes.

This was so easy (and I suck at baking). It was also delicious. So next time your bananas are going bad, get crackin.

Mixed Berry Cobbler

My husband called this "so good it's ridiculous".

• 2lbs mixed berries
• juice of 1 lemon
• 1/2 cup granulated sugar
• 3tbsp raw sugar
• 2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup firmly packed brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 6 tbsp chilled, unsalted butter (whatever, I used salted), cut into 1/2 inch pieces
• 1 egg
• 3/4 cup heavy cream
• 1/4 cup finely minced crystallized ginger

Preheat oven to 375. Lightly butter a 9x13 inch baking dish. In a bowl, combine the berries, lemon juice, the 1/2 cup of sugar, the cornstarch, cinnamon & ground ginger and toss to coat the berries evenly. Pour the berry mixture into the prepared baking dish, spreading evenly.

Combine the flour, brown sugar, baking powder, salt, baking soda & crystallized ginger in a food processor & pulse briefly to mix. Add the butter & pulse until the mixture resembles coarse meal. In a small bowl, whisk together the egg & cream. Pour the egg & cream into thae processor & pulse just until the topping mixture holds together.

Using a soup spoon, place dollops of the topping evenly over the berries, leaving a 1-inch border uncovered around the edge of the dish. Sprinkle the raw sugar over the top. I also sprinkled a few more tiny pieces of crystallized ginger over the top as well.

Place the dish on a rimmed baking sheet (in case it boils over. mine didn't though.). Bake cobbler until the top is golden & the berry filling is bubbling - about 35 minutes. Transfer to a wire rack & let cool for 10-15 minutes.

Using a large spoon or spatula, scoop out the cobbler onto individual plates and seriously consider serving it with creme anglaise. Seriously.

Creme Anglaise

This is like liquid creme brulee except it's easier to make & has more uses. Pour it over everything and anything sweet. I'm making mine for berry cobbler. But, honestly I could just drink the stuff.

• 2 cups half & half
• 1 vanilla bean, split lengthwise, or 2 tsp pure vanilla extract
• 1/3 cup sugar
• 5 large egg yolks

Have a fine medium-sized strainer & bowl ready near the stove. In a stainless steel bowl stir together, using a wooden spoon, the yolks until well blended (don't let it sit too long or a film will develop on the yolks).

In a small saucepan heat the cream & vanilla bean (if using) just to the boiling point. Remove from heat & whisk a few tbsps of the cream in the yolk mixture. Then, gradually add the remaining cream, whisking constantly.

Pour this mixture into a medium sized saucepan, and, over medium heat, gently heat to just below the boiling point. Steam will begin to appear & the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard & run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.

Immediately remove from the heat & pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean & scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. If using vanilla extract, add it now.

The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.

**If sauce was overheated & curdled, IT CAN BE SAVED. Pour instantly into a blender & process until smooth before straining. If necessary, add a little extra cream before blending.

Makes 2 cups.

Oh man....

Pomegranate Granita

Not just for pomegranate. This is really how you make a granita with most any juice (sweet or savory). I did grapefruit yesterday. Granitas are a fun way to get your fruit juice, but they're also a classy thing to serve in between courses when you're attempting to host a fancy dinner.

• 1 cup pomegranate juice (or other juice)


• 2 tbsp sugar (or more, up to you)


• pinch of salt

You want to use fresh juice. So squeeze that grapefruit and mush those pomegranate seeds.

In a bowl, whisk everything together until the sugar & salt have dissolved. Strain (if necessary).

Put mixture into a small, shallow, nonreactive dish (I used gladware. I know, I'm fancy).

Place the dish on a level surface in the freezer & freeze, stirring occasionally with a fork, until coarse, frozen crystals form. Takes about 2-3 hours. Sometimes more. Cover and keep frozen until ready to serve. Scoop granita into small bowls & serve immediately.

Pear & Cardamom Sorbet

Pictured: pear sorbet, dusted with cardamom & served with a bit of the Williams Pear brandy.

You can make the pear & cardamom variety, or just leave the cardamom out and it stands perfectly well on it's own as a pear sorbet.

• 1/2 cup granulated sugar
• 1 1/2 cup water
• 1/8 tsp cardamom (optional, it's great without it)
• 4 pears, peeled, cored & chopped
• 1 tsp lemon juice
• 2 tbsp eau de vie de poire (I don't know what it means either. Use pear brandy) :-)

In a small saucepan, bring the sugar & water to a boil. Reduce heat & simmer, uncovered, for about 5 minutes until the mixture reduces in volume and thickens.

Chill the syrup for at least 30 minutes, until it's cool. Then process the syrup, pears, lemon juice & pear brandy in a blender/processor until smooth.

Then just follow the directions on your ice cream maker & pop it in the freezer.

Grapefruit Granita

Making this for my parent's 40th anniversary dinner. I'll be posting the rest of the recipes, as well as the full menu later. Grapefruit granita, lemon sorbet, any kind of light citrusy frozen treat can be served in between courses to cleanse the palate. And it's also just kind of fun.

• 2 ruby red grapefruits
• 2 tbsp sugar
• pinch salt

Juice the grapefruits to get about 1 cup of liquid. In a bowl, whisk together the grapefruit juice, sugar & salt until dissolved. Pour mixture through a strainer into a small, shallow dish.

Place the dish on a level surface in the freezer & freeze, stirring occasionally with a fork until coarse, frozen crystals form. About 2-3 hours.

Cover & keep frozen until ready to serve.

Scoop the granita into small bowls and serve immediately. Garnish with a paper-thin slice of lemon.

Ginger Scones

I'm really not good at baking. Really. Not. Good. But this isn't so bad. And, it's perfect with lemon curd (which I love)!

• 2 cups flour


• 1/3 cup sugar


• 1 tbsp baking powder


• 1/2 tsp salt


• 6 tbsp unsalted butter, cold


• 1/4 cup crystallized ginger


• 1 egg


• 1/2 cup cream or half-and-half

In a medium bowl, whisk together flour, sugar, baking powder & salt. Cut in butter with a mixer until the largest pieces of butter are pea-sized. Be careful not to let the butter get too warm or it will make a paste and ruin your scones. Chop ginger finely & stir in.

In a small bowl, whisk together the egg & cream/milk. Add to dry mix & stir just enough to moisten. Gather the dough & knead it agains the side of the bowl, collecting loose pieces into the dough. Continue just until the dough comes together into a ball & cleans sides of the bowl. Transfer to a lightly floured board & pat or roll into a circle about 1-inch thick. Cut into 8 wedges. Place wedges on a parchment covered baking sheet at least 1-inch apart.

Bake at 425 for 12-15 minutes until the tops are just golden.

Seriously, serve it with the lemon curd.

What's that? My scone isn't triagular like it's supposed to be? You try it.

Lemon Curd

Lemon curd isn't only for fancy tea parties. It's delish all by itself or with scones (especially my ginger scones!)

• 4 egg yolks
• 3/4 cup sugar
• 3 lemons, juice & zest
• 1 stick butter, cut into pats & chilled

Add enough water to a medium saucepan to come about 1/2 inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks & sugar in a medium size bowl (preferrably metal) and whisk until smooth, about 1 minute.

Measure lemon juice out & add to egg mixture along with the zest. Whisk till smooth. Once water reaches a simmer, reduce heat to low & place bowl on top of saucepan (bowl should be large enough to fit on top of the saucepan without touching the water.) Whisk until thickened, about 8 minutes, or until mixture is light yellow & coats the back of a spoon.

Remove to a clean container & cover by laying plastic wrap directly to the surface of the curd.

Refrigerate up to 2 weeks.

Ginger Lavender Shortbread

This is super fancy and fun but be careful not to make it too dry. Mine was too dry. I'll come back and make changes to the recipe once I figure out what I did. I have a feeling it was the flour. See below:

• 2 1/2 cups flour (this was way too much, use less and I think they will turn out fine)
• 1/3 cup sugar
• 2 tbsp finely chopped crystallized ginger
• 1/4 tsp dried lavender blossoms
• 1 cup butter

Preheat oven to 325. Line a cookie sheet with parchment paper & set aside. In a bowl, combine flour, sugar, crystallized ginger, lavender & ground ginger.

Using a food processor or electric mixer, cut in butter until the mixture resembles fine crumbs & starts to cling. Form dough into a ball; knead until smooth - dough will be very crumbly at first but will come together as you work it with your hands. Roll or pat dough onto prepared cookie sheet into 11"x6" rectangle...or as close as you can get. Mine was quite the rounded rectangle.

With a large knife, carefully halve rectangle lengthwise, then cut crosswise into 16 slices. Do not separate slices. Bake in preheated oven for 25-30 minutes or until edges are light brown & the center is set. Re-cut the rectangle & separate the slices while warm.

Sprinkle with additional sugar. Cool on cookie sheet for 5 minutes.

Store at room temperature for up to 3 days, or freeze for up to 3 months. Place cookies in layers, separated by wax paper in an airtight container.

Autumn Apple Cake w/ Hot Caramel Sauce

From my parents 39th anniversary menu:

• 1 cup sugar
• 1 egg
• 1 cup flour
• 1/2 cup chopped walnuts
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 3 apples, peeled & grated
• 1/4 cup butter

For the caramel sauce:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup whipping cream
• 1 tsp vanilla
• salt

Preheat oven to 350. Spray an 8-inch square cake pan with non-stick cooking spray or grease pan & set aside.

In a large bowl, cream butter with sugar. Beat in egg. Stir in flour, walnuts, cinnamon, nutmeg, baking soda & salt. Fold in apples.

Pour into prepared pan & bake for 30-40 minutes or until cake is done & toothpick comes out clean. Cut in squares when cool & serve with hot caramel sauce.

To make caramel sauce, melt butter in saucepan over low heat & then add remaining ingredients. Bring to a boil, stirring constantly. Continue stirring for 5 minutes or until sauce thickens. Remove sauce from heat & serve over apple cake squares.

**image stolen from wordpress.com**

Oatmeal Cinnamon Chip Cookies

This is a Hershey's recipe, but it's so good I wanted to share:

• 1 cup (2 sticks) butter or margarine, softened
• 1 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 eggs
• 1.5 teaspoons vanilla extract
• 1/5 cups all-purpose flour
• 1 teaspoon baking soda
• 2.5 cups quick-cooking oats
• 1 2/3 cups(10oz package) Hershey's Cinnamon Chips (yes they really do have these)

Heat oven to 350.

Beat butter, brown sugar and granulated sugar in a bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats and cinnamon chips (batter will be stiff).

Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.

Makes about 4 dozen.

Quick Homemade Brownies

You do not need a mix. Making brownies from scratch takes practically the same amount of time. Give this a try, it's a can't-miss:

• 1/2 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla
• 2 large eggs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/3 cup cocoa powder
• 1/2 cup flour

Preheat oven to 350.

Mix oil & sugar until well blended.

Add eggs & vanilla, stir until just blended.

Mix all dry ingredients in a separate bowl.

Stir dry ingredients in with the oil & sugar.

Pour into greased 9x9 square pan.

Bake for 20 minutes or until sides just start to pull away from the pan.

Cool completely before cutting (or you'll have a mess on your hands)!

French Vanilla Ice Cream

The difference between vanilla ice cream and french vanilla ice cream? Eggs. Which means french vanilla is a bit more custardy. Very rich and lovely. Try both. Definitely try both.

• 2 whole vanilla beans
• 2 cups milk
• 6 large egg yolks
• 3/4 cup sugar
• 2 cups very cold heavy cream
• 1 tsp pure vanilla extract

Split vanilla beans lengthwise with a paring knife & scrape out the seeds.

Put the scrapings & pods in a medium saucepan with milk.

Scald the mixture, cover & remove from heat. Let steep for 30 minutes if you can wait that long. I cannot.

Combine egg yolks & sugar in a separate bowl & whisk until thick.

Return milk to the stove & bring to a simmer.

Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking until blended. Keep adding milk until all has been added.

Pour all back into the saucepan & cook on low heat, stirring constantly until thick enough to coat the back of a spoon (about 3-5min). The custard should retain a line drawn on the back of the spoon with your finger.

Fill a large bowl with ice & water. Remove pan from heat & immediately stir in chilled cream to stop custard from cooking.

Pour througha sieve into a medium bowl and set in the ice bath stirring occasionally until cooled. Discard strained seeds & pods (tip: get more use out of your pods by putting them in your sugar container amd there you have vanilla sugar to bake with).

Stir vanilla extract into cooled custard. Cover bowl, then transfer to fridge until chilled (30 minutes to overnight).

Run it through the ice cream maker for 20 minutes and then freeze to make a harder ice cream.