We’ve been going to the Caribbean for years, and one thing we typically avoid are the buffets at resorts.
The food is usually very good. That’s not the problem. It’s that we can never seem to control ourselves given that it is vacation. We always leave wishing we hadn’t gone back for a second helping or grabbed that little dessert.
There are exceptions, though.
Like when we wake up late and served breakfast is over, but lunch hasn’t started. The buffet sits there, calling to our growling stomachs. Fortunately, these days we are much better at pacing ourselves and it turns out that on our trip to Jamaica this summer I made a little discovery. It had me thrilled that we grabbed a plate and started scoping out the scene.
I’ve had two things sitting in my kitchen that I’ve been dying to use for almost a year now. Some shallow, 3 1/2-inch wide snowflake baking cups from IKEA and a Lebkuchen spice mix I got at a Christmas Market in Berlin.
The Lebkuchen spices are similar to those in gingerbread here in the States and I’d already made some ginger cookies. Not to mention, cookies weren’t going to help me use those baking cups. So I switched gears and baked up gingerbread cakes. They were perfect for both the cups and spices.
I like to say I travel for food instead of saying I travel to eat. Many people probably think there isn’t a difference, but there is. At least that is what I tell myself.
I don’t set out on a trip with the goal of eating copious amounts of food, but I do set out to explore as many unique food experiences as I possibly can. If that means also eating the food, well so be it. I won’t complain.
It’s hard to explain how inspiring it is to make a brand new food discovery that you haven’t seen in your travel to 20 countries if a person just doesn’t get it. But I’ll keep trying because it’s experiences like these that motivate me to travel to new places.
This fig and hazelnut tart has a whole grain cookie base that is topped with Tiger figs, honey bourbon glaze and a buttery crumble topping!
I rarely take my camera to the farmers market anymore. One, because I usually haul out about 10 shopping bags plus a backpack on each visit. I wouldn’t be able to carry it even it if I had it with me. Two, sometimes I think it makes people uncomfortable. I’ll be zoomed in on the strawberries, but the people shopping are thinking I’m zoomed in on them.
It’s a struggle for me, though, because I absolutely love photographing fruits and vegetables! Especially at the market. So sometimes I make an exception and when I get to attend the market with another person, I take it along.
There is something about being in a small group that makes me look more like a tourist. Tourist + camera = acceptable.
Back in May I had the opportunity to attend a food blogger event for the launch of Safeway’s Open Nature Super Premium Ice Cream. This post is a recap of the food and fun that led to the creation of these Smoked Almond, Chocolate Chip and Coconut Cookies!
It’s not everyday that you get invited to taste ice cream. Well, okay. It probably happens a little more often for a food blogger than the average person, but that makes it no less exciting.
Back in May I got invited to hang out with a great group of food bloggers to learn about the launch of Safeway’s Open Nature Super Premium Ice Cream. I’ve been really curious about the Open Nature brand and I was completely sold on checking out Safeway’s commercial kitchen so I took the short drive to Pleasanton for an incredibly fun few days.
I have to be completely honest. You know I make a lot of things. Many things from scratch that most people buy at the store. But after several years of my from-scratch lifestyle there are a few things that I’ve voted best made by the professionals. Ice cream is one of those for me.
Before you read on, you should know that I had no intention of posting this on the blog. It all began while experimenting with ways to use the nut meal that was leftover from making almond milk.
While I was sprinkling it over salads and stirring it into yogurt, I thought, it must have enough life left in it to blend into something spreadable.
These candied ginger and carrot cookies are a twist on a classic oatmeal cookie. They are soft and chewy on the inside and slightly crunchy on the outside.
I was recently trying to remember when I first started eating fresh ginger. I can’t pinpoint the day, but I’m certain it had to be while we were living in Brazil.
It was likely with sushi (I don’t think I’d ever eaten sushi until we moved there), but what I really remember are the teas and mulled wines that used slice after slice of fresh ginger root. After discovering those and then learning how to make them, I was sold.
These chocolate cookies are so rich and delicious! Made with almond flour, they also happen to be gluten-free and grain-free, so they are perfect for sharing with friends. You’ll find these cookies and so many more great desserts in the new cookbook Let Them Eat Cake by Gesine Bullock-Prado.
I’ve mentioned many times before that I’m not grain-free, gluten-free, vegan, or most other food labels out there. I also feel incredibly fortunate that I don’t have any food allergies. That being said, the one thing I am when I cook and bake is a bit of a pleaser.
If I invite you over, give you a food gift, or share a potluck with you, I want you to be able to eat. Not eating sounds like no fun at all. So any tool that helps me help more people eat good food, well, I’m all for it.
It’s rare to come across a cookbook that is for everyone. One that you can buy for anyone on your gift list and one that you can use to make sweet treats for anyone you might be eating with. I’ve found it though, and to be honest, I’m pretty blown away by it. It’s downright awesome.
These egg custard tarts are a classic Portuguese dessert and one that brings fond memories of our time living in Brazil. I was so happy to find a good recipe in the cookbook My Portugal by George Mendes so that I could make them in my own kitchen and share the recipe with you.
I was sitting with my friends Juliana and Fernando enjoying a bowl of Caldo Verde on one of the rare cool days that occur during the months of June and July. It was the week of the world food festival in Maringa-PR, Brasil, when the town square turns into a food-lovers paradise with booth after booth of edible offerings representing numerous countries around the world.
Grab your mug of hot cocoa! These Bourbon Chocolate Marshmallows are the perfect topper for any of your favorite warm holiday drinks!
Growing up, marshmallows were the underdog in a box of mixed chocolates. They ranked just one level above that strange fruity nougat. Marshmallows covered in chocolate weren’t so disappointing to cause one to return a half eaten selection to the box, but they evoked a sigh and thoughts of something more glamorous like a caramel or toffee.
Things changed when homemade marshmallows gained popularity. That’s probably because they are ten times better than any marshmallow I’ve had from a chocolate box or a bag from the store. They are every bit as glamorous as caramel and toffee.