ellegolightly:

missjacobi:

gnocchi pasta salad with mozzarella, tomatoes, and basil pesto cream

(via how sweet eats)

(via bees-knees)

bitsofjess:

I’m loving all the new recipes I’m trying lately! Croque Madame with crispy ham.

Recipe via How Sweet It Is. In case you can’t tell, this is by far my favorite blog discovery in recent history.

dontkillthedream:

Chocolate Drizzled Sponge Candy(via Piece of Cake)

1 cup granulated sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar
1/4 teaspoon salt
1 tablespoon pure vanilla extract
1 tablespoon baking soda
1 tablespoon unsalted butter
3 ounces bittersweet chocolate, melted

bitsofjess:

These cookie butter-filled pumpkin muffins I made yesterday evening are amazing.

[Update: Recipe from here. I replaced Nutella with cookie butter and chose to put it as a blob in the middle instead of swirling it through.]

Ingredients:
1 cup mayonaise
1 (10.5 ounce) goat-cheese log crumbled (I get mine at Costco)
2 tablespoons olive oil
2 green onions chopped
1 tablespoon (about 1/2 a lemon) fresh lemon juice
1 teaspoon lemon zest
Salt and freshly ground pepper to taste
Serve with pita chips or pretzels.

Directions:
In a food processor combine the first 6 ingredients, plus 1/2 teaspoon salt and 1 teaspoon pepper; blend until smooth. Transfer to a bowl and season with salt and pepper. Serve with pita chips or pretzels.

(via)

• Protein: Chicken, beef, pork, shrimp, or, since we eat mostly vegetarian, we use extra firm tofu sauteed in a couple Tbsp of olive or canola oil until browned (it is important to brown the tofu before you add it to the curry)
• Rice (2 cups)
• Coconut milk (use light coconut milk if you prefer) (2 cans)
• Panang curry paste(1.5 Tbsp)
• Brown sugar (3 Tbsp)
• Fish sauce (2 Tbsp)
• Green Peas or Sugar Snap Peas (1/2 cup)
• Kaffir lime leaves (4-6)
• Sweet basil leaves (for garnish)
• Some water (to thin out and make more soupy, less thick)

Making the curry - Mix the coconut milk, curry paste, sugar, and fish sauce together in a pot, bring to a boil and let it boil for 5 minutes. Next, add your meat, seafood or pre-cooked tofu (optional), peas and kaffir lime leaves and simmer for an additional ten minutes. Before you remove from heat, make sure the meat or seafood is cooked all the way! Take the thickest piece, cut it in half, and verify that it’s cooked all the way through. If you find that you’ve boiled down your curry too much - and it tastes too thick, salty and concentrated, add some water to thin it out.

[via]

pinotandthefig:

Ohhhh yeah…I finally found a recipe for broccoli and cheddar soup that gives me those warm fuzzy feelings and hugs me back.  And yes, it also hugs to my hips a little bit too. But keep the portion small and then you can have 2 bowls. Right? (Also to note- I doubled the recipe and the leftovers froze beautifully!)

Cheesy Broccoli Soup (recipe derived from here)

• 2 tablespoons unsalted butter
• 1 cup yellow onions 
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch nutmeg
• 1/2 teaspoon minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 3 tablespoons flour
• 3 cups chicken stock (I used low-sodium)
• 1 (16-ounce) package frozen broccoli, thawed and separated
• 2-3 crowns fresh broccoli, chopped
• 1/2 cup milk (recipe calls for heavy cream)
• 1 1/4 cups shredded medium Cheddar 

1. In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.
2. Remove the pot from the heat and puree with a hand-held blender (Alternatively, in batches, puree in a blender or food processor and return to the pot. I used a blender and only blended 3/4 of the pot so I left some chunkiness and texture.)
3. Add the cream/milk and bring to simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. 
4. Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

• 2-3 cups 1/2 to 3/4-inch cubed French bread
• 2 tablespoons olive oil
• 1/4 teaspoon seasoning (I just used salt and pepper)

1. Preheat the oven to 400 degrees F.
2. Place the bread in a medium bowl and toss with oil and seasoning. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.
3. Top soup with croutons and a little cheese.

Enjoy!!