Tag Archives: desserts

Grilled Eggplant Rolatini and Apple Crisp

7 Sep

Fall is here!!!

I love fall.  It is probably my favorite season.  And, I have a confession to make.   I didn’t grill out for Labor Day.  I know it is the thing to do on the last hoorah of summer but I’m kind of over it and with the cooler temps and fall in the air I wanted comfort food!

Grilled Eggplant Rolatini

Brush1/2 inch slices of eggplant with EVOO, grill each side for 3 minutes.


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Chocolate Zucchini Cake

28 Aug

My hubby’s studio recital was this weekend and I wanted to whip up something sweet for the reception.  I have a ton of zucchini thanks to my veggie garden that decided to do nothing all summer and explode in late August so I decided to use some. If you put zucchini in a cake it’s healthy, right?

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Healthy Chicken Salad and Assorted Goodies For Ravinia

24 Aug

I am way behind on blogging but I have a ton of things in the can- a trip to Door County, a trip to Michigan, and of course the typical shenanigans that occur in my kitchen- but lets start here.  A little while back the hubby and I hopped on a Metra that was on its way to Ravinia to see Lord of the Rings on the big screen accompanied by live orchestra and choir.  In a word? Awesome.

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A Foodie’s Birthday

1 Aug

Yesterday afternoon I was treated to a wonderful birthday lunch hosted by my friends Andrew and Michael that featured some amazing food.  Somehow they managed to fantastically arrange courses that included all my favorite types of cuisine- Middle Eastern, Italian, and French (I think a little hubby bird told them)

Here was the menu:

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Blondie Brownies with Brown Sugar Frosting

18 Jul

We caught the new Harry Potter movie on its opening night with some friends on Thursday and though we were unable to join them for dinner, I offered to make something for dessert to bring to the theatre while we waiting in line.  I glanced around the house and pulled together ingredients to make a batch of blondie brownies.  Here is a the recipe.

*Warning: these brownies are ridiculously sweet and will most likely give you the shakes and a sudden urge to kill someone (if necessary) for more. 

Expecto Patronum!

Blondie Brownies with Brown Sugar Frosting

from Betty Crocker

cup granulated sugar
cup packed brown sugar
cup butter (do not use margarine), softened
teaspoon vanilla
1 1/2
cups Gold Medal® all-purpose flour
teaspoon baking powder
teaspoon salt
cup butter (do not use margarine)
cup packed brown sugar
tablespoons milk
cups powdered sugar
teaspoon vanilla
cup chopped pecans (I used sliced almonds)
  1. Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13×9-inch pan, spread batter evenly.
  2. Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
  3. In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.
Makes 36 brownies
Mix wet ingredients with sugar.

Add the flour

Spread into pan.  I used an 8×8.

Make the frosting as the brownies cool.



Vive la France! Lemon-Herb Chicken Thighs, Potatoes, Grilled Asparagus, Clafoutis

15 Jul

Hope everyone had a wonderful Bastille Day!

My Mom and Grandmother came up for a quick visit this week while I am in transition.   Currently I am in the process of setting up my office and sorting through several years of paperwork and I needed some motivation/help to keep trucking.  This is not one of my favorite tasks to say the least and I am very good at finding all sorts of ways to get distracted to continue my procrastination.

In honor of my families visit and in celebration on France’s independence day, I created some French inspired grub.

Lemon-Herb Chicken Thighs

Lemon-Herb Marinade

Juice of a lemon
2 tablespoons Herbes de Provence
1 medium shallot, chopped
2 cloves of garlic
salt and pepper

Rub all over the chicken and under skin and let it marinate for several hours in the fridge.

Roast Potatoes

4-5 potatoes (I used while potatoes)
2 tablespoon of EVOO
salt and pepper and a sprinkling of herbes de Provence

Cube potatoes and place in bowl.  Pour in EVOO, seasoning and stir until coated.  Roast in over at 400 until tender.

I cooked the chicken on the charcoal grill and grilled the asparagus on the propane.  Delicious!

We enjoyed this delicious meal outside on a gorgeous day with some chilled white wine.

And for dessert, a most magnificent, amazing French creation: clafoutis!

Clafoutis came to my attention by way of the always inspring Jenna over at Eat Live Run.  I don’t consider myself a baker by any means and desserts are actually my least favorite things to create.  But, I came across this easy recipe (you make it in your blender!) and I had a plethora of cherries so it seemed do-able.

The only real effort with this dish is pitting the cherries…

Sigh, my cuticles are still pink.

Here is the recipe:

From: Eat Live Run


1 lb cherries, pitted

1/2 cup sugar

1 cup milk

4 T melted butter

1 vanilla bean, scraped (I used regular vanilla extract)

4 eggs

1/2 cup flour

1/4th tsp salt


Preheat oven to 400 degrees.

Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.

Pouring my blended ingredients over the cherries…

Ready to go into the oven..



The other great thing about clafoutis?  It is also delicious for breakfast! 😉

Bon appetit and Vive la France!

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