Strawberry Shortcake Roll



Egg Whites, Vanilla Extract, Sugar, Cake Flour, Powder Sugar, Whipping Cream, Strawberries.

Personally, strawberry shortcake is a delight to my palate.  Just the very thought conjures up wonderful thoughts of warm summer days spent laying in a hammock.  Growing up, I discovered a variety of ways to enjoy this seasonal delight; there was the biscuit with juicy strawberries, the juicy strawberries poured over delicate angel food cake, and the not so traditional way of serving the dessert… crumbled bisquick with strawberries and milk poured over the bisquick crumbles.  Frankly, none of these ways served my palate the way this recipe does.  The barely there strawberries folded with fresh whipped cream, rolled into a delicious vanilla laden angel food cake may be the best thing since sliced bread.

To make the angel food cake, first beat 9 egg whites at room temperature with 2 tablespoons vanilla extract until soft peaks form.  Then gradually add 1 and 1/8 cup granulated sugar; next gradually fold in ¾ cup cake flour (very important that cake flour is used because of the fine texture).  Spread mixture into a 10×15-baking pan lined with parchment paper.  Bake at 375 degrees Fahrenheit, for about 15 minutes or until cake springs back with touch.  Next lay out 2 connected clean paper towels and dust with powdered sugar.  Gently turn cake out on to the paper towels and remove parchment paper.  Next, gently roll up cake with the paper towel into a jellyroll style; now set aside and allow cake to cool completely.

While the cake is cooling, dice up about 1-½ cups fresh strawberries and set aside.  In a separate bowl, whip about 2 cups of heavy cream and ½ cup powdered sugar until stiff peaks form.  Fold strawberries into the whipped cream and chill in refrigerator until cake is done cooling.

Once cake is completely cooled, unroll and spread whipped cream and strawberry mixture onto the cake.  Next, simply roll the cake into a jellyroll; sprinkle with powdered sugar and top with a half of strawberry (optional).

Bon Appétit

Puff Pastry with Roasted Red pepper and Scallion Spread





Red Bell Pepper, Olive Oil, Scallions, Grape Tomatoes, Rosemary, Parmesan Cheese, Fontina Cheese, Asiago Cheese, Provolone Cheese, Salt.


This little delight is not only tasty, it is also quite simple to make.  If one should choose to use just plain flat bread, such as a Naan, this appetizer would be equally delicious.


For the puff pastry, I recommend using the frozen variety; mostly because making the pastry from scratch is rather time consuming.  Thaw the pastry in the refrigerator overnight.  On day two, roll out the puff pastry on a floured surface; then place the pastries on a cookie sheet or pizza stone.   Next roast 2 red bell peppers until the skin is blackened.  Next peel the skins from the peppers and place the peppers into a food processor with 2 to 3 scallions, 2 cloves of garlic, and 3 tablespoons of olive oil; mix until all ingredients are finely chopped.  Then, spread the mixture on the 2 rolled out puff pastries.  Next, slice grape olives in half and place on the pastries.  Finally, grate the cheeses and sprinkle the pastries with the cheeses.  Lastly, sprinkle the pastries with fresh rosemary and fine sea salt.  Bake at 375 degrees Fahrenheit until pastries are a golden brown.  Slice with a pizza cutter or pastry knife and serve immediately.

 Bon Appétit

I am always looking for bread recipes and this one looks like a keeper 🙂

In Vegetables We Trust

You can do this with any double rise yeast bread you desire. Dutch crunch bread (or more commonly tiger bread) is probably most peoples favorite bread, it certainly is mine! It never last long in this house and is the perfect accompaniment to homemade soup. The soft pillow-like inside is perfect for absorbing a flavorful soup and the crispy exterior retains its crunch well. If you’ve got a killer loaf recipe the topping would be lush on that as well! Just make sure to spread it on thick before the second rise. Peace and loaf everyone! (see what I did there?)


3 cups of strong white bread flour plus extra for dusting your surface when rolling
1 teaspoon fine sea salt
1 teaspoon of active dried yeast
1 1/2 cup of tepid water
2 tablespoon of olive oil, plus extra for brushing over the roll

For the topping:
1 tbsp dried yeast
1/4 cup tepid water
1 tbsp sugar
2 tbsp toasted sesame…

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Amazing sounding vegetarian chili!

who gives a shallot

Nothing like some simple crock-pot chili. It’s healthy, warm, comforting and not expensive to make. All the ingredients I had to buy at the store cost under ten dollars and I now have school lunch and dinner for a few friends.  I used tofu in this recipe, but it can be cooked the same by substituting ground turkey or beef for the tofu. I love crock-pots because I can throw a bunch of ingredients in before going to bed and wake up to a delicious mixture of flavors. When it comes to seasoning a dish like this, one that cooks for long periods of time, constantly taste it. I don’t measure spices.  I am constantly adding and adjusting. We all taste things a little different, so try not to be robotic in measurements and just add a little, then a little more until you get exactly what you want.



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Delicious sounding recipes that I am anxious to try!

In Vegetables We Trust

At the begining of this year I started going to The Deerly beloved bakery’s vegan meet up for vegans and the vegan curious, it was here I met the lovely Kayleigh who owns and runs the Deerly beloved bakery in Norwich and runs the meet up, turns out she’s also got a lovely blog full of yummy recipes! Shes also been in the papers a few times because of her yummy bakes! We both decided to do a guest post on each others blogs, she gave me a couple of recipes to share and told me to pick one but I just couldn’t choose between these two, im sure you guys will enjoy her recipes as much as I do!

Find Deerly beloved bakery on
Their blog:

Thyme and Roasted Pepper Ravioli with Tomato Sauce

This is such a great dish. It takes a bit…

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Papas De Tacos



Yukon Gold potatoes, sour cream, butter, garlic, salt, pepper, cumin, corn tortillas, sunflower oil, shredded cheese, butter lettuce or green cabbage, red onion, avocado, tomatillo salsa, cilantro.

I came across this wonderful little piece of heaven about 17 years ago in a little Mexican eatery.  I had never heard of a potato taco, and I certainly was not going to let this divine concept go without being tasted by me.  I was surprised by the use of potatoes in a deep fried taco, and also with the simplicity of the meal. I have tried Papas De Tacos several times at other various restaurants over the course of the last 17 years; however, I have discovered that not all potato tacos are created equal.  So, for the past several years I began to emulate this little piece of heaven; all the while honing my own potato taco skills.  The following recipe is my most favorite of ways to enjoy this delicious little treat…

First, boil about 4 to 5 small to medium Yukon Gold potatoes with skins on in heavily salted water until the potatoes are very tender; then remove the potatoes and place them in a bowl with ¼ cup butter, ½ cup sour cream, 2 tablespoons minced garlic, 1 teaspoon dried crushed cumin, and salt and pepper to taste; mash the ingredients together.  Heat 1 cup or so of sunflower oil in a skillet; meanwhile spoon about 2 to 3 tablespoons of mashed potatoes into individual corn tortillas and fold into taco shape, place the tacos into the heated oil and fry until golden brown on both sides.  Place cooked tacos onto paper towels and pat excess oil from the tacos.  Next, open the tacos gently, and place choice of shredded cheese into the taco, followed by a little shredded lettuce or green cabbage, chopped red onion, sliced avocado, and top with tomatillo salsa and torn cilantro.

Bon Appétit

Roasted Corn Risotto

roasted corn risotto

Arborio Rice, butter, red onion,  white wine, vegetable broth or chicken broth, green Anaheim chili, corn, garlic powder, salt, pepper, herbed feta cheese, pepper jack cheese, mozzarella cheese, fresh cilantro.

This is easily my favorite go-to dish for all sorts of occasions; it works well for dinner parties, back yard barbeques, and even while camping.

This risotto is packed full of wonderful flavors; all the while it is pretty simple to make.

From time to time, I will create some dishes with chicken broth; not a very vegetarian move, however some dishes really pop with flavor when made with chicken broth, and this risotto is one of those dishes that really does best with the chicken broth.

First,  start off by browning about 1 ½ cups of Arborio rice in a skillet with about ¼ cup of butter.  Once the rice has taken on a wonderful light brown hue, mix in 1 coarsely chopped red onion and ½ cup dry white wine; let simmer for about 3 minutes.  Next slowly add about 5 cups chicken broth (reserve about ½ cup of broth until near the end); this process should be done over about 15 minutes, until rice is nearly completely cooked.  While the rice is cooking roast 2 ears of corn and 1 green Anaheim chili on a grill until both are somewhat blackened. Once blackened, remove the corn and chili from the grill.  For the corn, cut the corn kernels off the cob and set aside.  For the chili, peel the blackened skin off; next cut the chili in half and remove the seeds and discard the seeds; next dice the chili and then set aside.  Now chop about ½ cup worth of fresh cilantro and set aside.  Once the rice is cooked add remaining ½ cup of broth, garlic powder, salt and pepper to taste, add corn and diced chili; mix well.  Now, add 1 cup crumbled herbed feta cheese, ¾ cup pepper jack cheese, and 1 cup mozzarella cheese; mix well. Last, fold fresh cilantro into the mixture.

Bon Appétit

Vegan Paella


Arborio rice, butter, dry white wine, vegetable broth, bay leaves, olive oil, saffron, red pepper flakes, turmeric, paprika, salt, corn, red onion, garlic, red bell pepper, green bell pepper, lima beans, tomatoes, kalamata olives, parsley.

I’m obsessed with risotto of any sort, so this paella takes on a risotto vibe with the Arborio rice and the method of cooking the dish.  This is a fantastic dish that pairs well with just about anything, so even if you are having a summer barbeque and you are not vegetarian, this is a wonderful option as a side.

First, begin by toasting about 2 cups of Arborio rice in a skillet with about 2 tablespoons of butter. Once the rice has taken on a pale brown hue, add about 1 cup of dry white wine, followed by slowly adding about 4 to 5 cups of vegetable broth.  As the rice is simmering add 2 bay leaves, 2 tablespoons of olive oil, ½ teaspoon saffron, ½ teaspoon crushed red pepper, 2 teaspoons turmeric, 1 teaspoon paprika, and salt to taste.  After the rice has had time to soften on a slow simmer, add 2 cloves minced garlic, 1 diced red onion, ½ diced green bell pepper, ½ diced red bell pepper, 1 cup of corn, and frozen Lima beans.  At this time remove the bay leaves and allow the rice to simmer for about 10 minutes more. Lastly, add crushed kalamata olives, 2 quartered tomatoes, and sprinkle with  chopped parsley.