Simple Bruschetta (or a glimpse of my Italian diary)

21 Jul

I can’t believe it’s been a year since my time in Italy. I’ve been missing it a lot lately, and the recent invasion of my kitchen by Italian cooking can prove it. What better way to fill the void than with Italian food?!

No matter how many times I make bruschetta, I nearly always have a food-gasm on the first bite. If you are thinking, “Really? Bruschetta? The red stuff they give you with chips as an appetizer at bar/grill-type restaurants?”, then keep reading.

Good and authentic bruschetta is fresh, juicy, chewy goodness you can eat for an appetizer, a meal, or a snack.

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Jack and the Giant Peach (…got whiskey?)

20 Jul

So the other night I tried to make peach shaved ice to surprise my boyfriend, and it failed pretty miserably. We ended up throwing the “shaved ice” in the food processor and adding things until it was delicious. Here’s what happened:

Blend in food processor:

  • 3 – 4 fresh peaches, peeled and cubed
  • enough lemonade concentrate to make it slushy (about 4 oz.)
Freeze for an hour or two in something like a 9×9 pan – just until it’s not soupy.

Peeling peaches: score an X on each peach, boil until soft, cool in cold water, then peel from the scoring marks.

Now back to the food processor. Start with the newly frozen peach mixture and add:
  • one whole orange, peeled and cut into chunks
  • 1/2 cup sugar (or less – just to taste, probably depending on the peaches)
  • some good ole whiskey (you can put the measurement on that one)
If I was starting with whiskey, these are NOT the kinds of things I would be adding! But it was actually pretty good… I’ll be keeping it on record to maybe experiment with later :)

Raspberry Lemonade Cupcakes

7 Jul

Talk about a summer treat – these are sweet in the summer-y-est way possible! They’re scrumptious lemon cupcakes with raspberry frosting. Continue reading

Elegant Floral Minis

6 Jul

It’s tea time! Ooo and dress-up time… and let’s-play-fancy-for-no-reason time :)

The cupcakes are vanilla minis, filled slightly under so the flowers sit down in the papers a bit.

The flowers are buttercream with Wilton tip 97, and edible gold pearls for centers.

Happy Independence Day (cupcakes)!

2 Jul

Just some bite-sized quickies, that’s all.

Have a wonderful 4th of July weekend :)