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Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

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Entries in Dessert (26)

Saturday
Nov052011

Black Bottom Pecan Pie

Black Bottom Pecan Pie

Thanksgiving is 18 days away! What's your favorite Thanksgiving pie or dessert? My favorites are pecan pie, cherry pie and pumpkin cheesecake.

To help you get ready for Thanksgiving I'm going to share with you a Black Bottom Pecan Pie recipe from my Aunt Dana. Remember when she spoiled me with two glorious pies on my birthday? Well not only did she make a chocolatey version of one of my favorites, but she also made some rum whipped cream to top it off with. You heard me right, I have pecan pie, chocolate and rum whipped cream all in one shot here for you guys. Keep in mind that you can make the pie a day ahead of time, but the rum whipped topping should be made the same day.

 

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Saturday
Nov052011

Nutella & Mascarpone Crostini

Nutella & Mascarpone Crostini

Make this now and thank me later! I went to dinner at Dozzino's in Hoboken a couple of months ago and we ordered these Nutella & Mascarpone Crostini's for dessert. I haven't stopped thinking about them since so I decided to put the Nutella I had from the Nutella Swirl Blondies to use. Make them this weekend for the games, make them for your holiday parties or just make them at home alone so you don't have to share with anyone.  They are so easy and if you decide to share everyone will be impressed! Adjust the quantity based on how many you want to make and adjust the ratio of mascarpone to nutella based on your taste preferences.

Ingredients
1-1/2 cups mascarpone
3/4 cup nutella
1 baguette, sliced 

Directions
Preheat broiler (this will only take a couple of minutes). Place bread on baking sheet and place under broiler for 1-2 minutes on each side. Keep an eye on it as it will toast the bread quickly.

Stir together mascarpone and nutella. Try a spoonful, you know, just to make sure it tastes okay. Place a dollop of mascarpone and nutella mixture on toasted baguette. 

Thursday
Oct272011

Guest Post: Pumpkin Cupcakes with Cream Cheese Frosting

I'm excited to have a guest post from my cousin Hayley today. She's graduating in December from Wichita State University, is a fantastic baker, an awesome writer, and just an all around great person. If you haven't noticed, writing and grammer were not my best subjects in school so I'm hoping she'll rub off on me a bit. I've been majorly slacking in the pumpkin department this fall so thank you Hayley for swooping in with these delicious looking cupcakes.

Enjoy (both Hayley's post and the cupcakes)!

Pumpkin Cupcakes

Pumpkin is one of my favorite ingredients to use during fall. Pumpkin pie, naturally, pumpkin bread, baked pumpkin, and my mother's autumn party staple, pumpkin dip. It has become such a versatile ingredient and has been transformed to be used for so many different recipes! Why, I've even seen a pumpkin lasagna recipe before. But this little quickie that I made takes it back to the basics, Pumpkin Cupcakes. It's a pretty low-stress recipe except for when it comes to the actual icing of the cupcakes, which is not a great skill of mine. The simplicity of the recipe speaks for itself in taste, however, so enjoy!

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Monday
Oct102011

Snickers Ice Cream Pie

Snickers Ice Cream Pie 2

As promised in my Birthday Dinner post here is the Snickers Ice Cream Pie recipe, I couldn't make you wait too long for it!

I can't seem to be able to capture a good picture of birthday cakes, I struggled on this one and the Chocolate Birthday Cake. The taste definitely makes up for the photography though, I promise. What's great about this Snickers Ice Cream Pie is that it's versatile, you can substitute any type of candy bar for the Snickers. With Halloween right around the corner, it would be a great way to use up some candy you steal from your kids. 

I recommend making this ahead of time if possible, to leave enough time to freeze the two different layers of ice cream.

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Monday
Oct102011

A Birthday Dinner

I hope everyone had a nice weekend! And for those of you lucky enough to have Columbus Day off, I hope you are still enjoying yours. Happy Christopher Columbus Day!

As I mentioned in my last post, Friday was Mr. KMW's birthday so we had a some friends over for dinner and then  hit up a few bars in town. The meal received many compliments and as the host this was a great meal to cook for guests. It is pretty minimal prep and hands off throughout the process so I got to hang out with everyone. We started the feasting off with some Spinach Balls that I re-heated from the freezer and some cheese and crackers I picked up at Trader Joe's.

The feature of the dinner was prime rib from this Salt Crusted Standing Rib Roast recipe, my red meat loving husbands favorite. I purchased a 4 rib roast, which is huge and there were a lot of leftovers after feeding 6 people. You won't find a rib roast that's much smaller and the leftovers are great. Steak & Eggs, Panini's, or just eating them straight up. If you live in the NYC area, Fresh Direct is a good source for buying the rib roast, otherwise I'd call your butcher ahead of time to make sure they have one available. The horseradish sauce is what really tops this prime rib off, just combine sour cream, horseradish, salt, pepper, and a little lemon juice. 

Standing Rib Roast

Doesn't this meat look beautiful? I want to eat it off the page, good thing I have leftovers!

Prime Rib

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