Category Archives: Recipes

I cook food. Sometimes it is delicious. You can try too!

Tiny Things are Better

Mostly. The only time this sentiment is untrue is with dogs. Big dogs are better.

Okay, maybe tiny things aren’t always better, but when it comes to food… they usually are.

Cupcakes > Cake

Mini quiches > Regular quiches

Chicken fingers > Chicken breast

Red Onion Close UP

They taste better. They’re more fun. There’s less clean-up. You have an excuse to lick your fingers. The tiny serving size means you don’t have to share. And usually, they mean less calories. (That last one might be a stretch.)


Enter: Tiny Pizzas! This is a really fun, fast meal that you can make with ingredients you have on-hand. It’s great for busy work nights or lazy Saturdays. We make ours on pocket-less Pitas, which provide just enough crust, with enough density to support allllll that cheesy, saucy, vegetably goodness. Load it up! If your pita can’t support it, you can use a fork. I won’t tell the other tiny foods you needed a hand with this one.

pre-bake 1

  • Enough pitas for each person to have (at least) one. I use whole wheat.
  • Marinara or pizza sauce – you can go home made here, but for a quick meal I use store bought
  • Mozzarella cheese
  • Bleu Cheese
  • Feta Cheese (are you catching on? CHEEEEESE!)
  • Onion
  • Green pepper
  • Turkey sausage
  • Whatever you want! Tiny pizza doesn’t discriminate.

What You Do:

  1. Preheat your oven to 350.
  2. Put 2-3 tablespoons of sauce on each pita.
  3. Load up with toppings!
  4. Bake at 350 until cheese is melty, about 10-15 minutes.
  5. Switch your oven from bake to broil (high) and broil for 2-4 minutes, until cheese is golden and bubbly.
  6. Cut into quarters and enjoy!





Filed under Cooking, Recipes, Try it and See

Acorn Squash and Sweet Potato Soup

You guys. I told you. I have an addiction.

Finished SoupI can’t stop making soup. And therefore I can’t stop eating soup. I’d say it’s bad, but it’s really just so, so good.

Acorn SquashThis recipe is adapted from Tartlette. I’m sure I’ll be making it again, although I will admit it was missing… something. I still can’t put my finger on it. More maple syrup? Apples? Bacon? Probably bacon. But I don’t eat pigs anymore, so that idea’s shot. Suggestions, please?

Sweet Potatoes & OnionBut other than the missing ingredient, this soup was pretty good. I ate it for about a week after I made it, so it couldn’t have been terrible, right? It did pack a lot of flavor. Squash based soups are always so deliciously creamy without all the extra calories. Plus, they’re chock-full-o-nutsvegetables so they’re like, healthy or something.

What You Need:

  • 2 mini acorn squash, peeled and cubed (about 3 cups)
  • a little more than 2 tablespoons of olive oil, divided
  • 1 sweet onion, coarsely chopped
  • 1 teaspoon curry powder
  • 3 medium sweet potatoes, peeled and cubed
  • 8 cups vegetable or chicken stock 
  • 1/4 cup maple syrup
  • dried spices to taste (thyme, rosemary, oregano, nutmeg, whatever you can find!)
  • coarse salt and freshly ground pepper

What you Do:

1. Preheat the oven to 375F.

2. Put cubed squash in a baking dish, drizzle with one teaspoon of olive oil (or use your handy dandy MISTO!!!) and roast until soft – 20-30 minutes.

3. Heat about a tablespoon of oil in a large soup pot over med-hi heat. (le sigh, someday I will have my Le Cruset cookware…). Add the onion and curry powder and cook until onion is soft and almost translucent.

Onion & Curry Powder4. Add sweet potatoes, stock, syrup, spices, and cooked squash. Bring to a boil for a moment, then simmer, uncovered, until potatoes are soft. (This should take about 30 minutes.)

Simmering Soup

5. Let the soup cool a bit, and then blend the ish out of it with your immersion blender. If you don’t have an immersion blender, you can use a blender or food processor.

Blended Soup


What’s your favorite winter soup? Any I should try to recreate here?

Finished Soup 2


1 Comment

Filed under Cooking, Recipes

Chicken Schnitzel and Brussel Sprouts

Full Meal

Growing up, we had a pretty standard list of dinner options that we cycled through weekly: Spaghetti (with sauce from a can usually), Stouffer’s Lasagna, meatloaf, baked chicken with bar-b-que sauce, and my favorite – chicken schnitzel. I’m pretty sure that traditionally, schnitzel is made with pork, but my dad grew up in Israel, where pork is hard to come by. Jewish schnitzel = 100% chicken.

Schnitzel Cooking

This is one of those recipes that you could make your own, this is just my family’s take on it. It’s still one of my favorites, and is up there with spaghetti as one of my go-tos in the kitchen.  It’s one of the only ones I make regularly that I don’t use a recipe for 🙂 This is alllll from my memory baby. This meal can be made in about 30 minutes, and tastes like it’s out of a restaurant kitchen. (Maybe it’s all the oil? Who knows.) I dip mine in honey. I have no idea why, but it’s delicious. Dan uses ranch. My brothers have been known to use ketchup. Whatever you do, it’s okay to make it your own!

Schnitzel Cooked

What You Need (Schnitzel):

  • 1 lb of chicken breast, thinly sliced 
  • 1-2 eggs, beaten
  • 1-2 cups of Italian seasoned bread crumbs
  • 1/4 cup of vegetable oil

What You Do (Schnitzel):

  1. Heat oil in large skillet on med-hi heat.
  2. Lightly beat the chicken with a meat tenderizer. (If you don’t have one of these, or if you’re lazy like me, it’s okay to skip this step.)
  3. Dredge chicken first in egg, then in bread crumbs. Be sure to thoroughly – this is what gives your chicken that beautiful brown crispiness!
  4. Place chicken (carefully!) in HOT oil, it should sizzle as you put it down, and cook until golden brown on one side. Flip and repeat on the other side.
  5. Place on a plate with a paper towel underneath to catch the excess oil.
  6. Serve over rice or mashed potatoes with a vegetable.

What You Need (Brussel Sprouts):

Sprinkled Sprouts

  • As many brussel sprouts as you can eat, quartered
  • Salt and pepper
  • 2 tbsp of Olive oil

What You Do (Brussel Sprouts):

Cooked Sprouts

  1. Preheat oven to 400 F.
  2. Place quartered sprouts on a baking sheet – I line mine with tin foil for easy clean up
  3. Mist or pour olive oil on sprouts, coating evenly – I use my Misto and I LOVE IT IF YOU DON’T HAVE ONE GO GET ONE RIGHT NOW!
  4. Salt and pepper to taste – you can play with the spices. I also use garlic powder occasionally
  5. Bake in preheated oven for 20-25 minutes, until edges start to turn brown and crispy


Filed under Cooking, Recipes, Try it and See

My New Obsession

Does it count as an obsession if I’ve only made it twice?


I think at this rate, I’m well on my way. I simply cannot stop making and eating soup. Not like from-a-can-Campbell’s-condensed-crap. Good, hearty, home made soup. I think it all started with making Lasagna Soup at Gretchen’s a few weeks ago. Last week I made this delicious Broccoli, Cheese and Potato Soup from And it was. So. Good. Plus, it gave me a good excuse to use my immersion blender for the first time in forever, so, win for kitchen gadget usage! It wasn’t even that hard! The most time consuming bit was the chopping – other than that it could have been ready in less than 45 minutes. Not too shabby for a weeknight meal. And then for lunch a few days as well.

Onions, Carrots, Celery

One quick note about reheating – it does get pretty thick in the fridge from all the potato starch, so adding some milk or water when reheating is not a bad idea.

Recipe from

Soup 3

What You Need:

  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 1/2 cups fat free chicken or veggie broth
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • salt and fresh pepper
  • 4 cups (about 2 heads) broccoli florets, chopped into small pieces
  • 1-1/2 cups 2% shredded sharp cheddar
  • 2 slices 2% American cheese
  • 1 tbsp parmesan cheese

What You Do:

  1. Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  2. In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  3. Add flour, salt and pepper to the pot and stir until smooth.
  4. Add broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  5. Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste.Cook uncovered until broccoli is cooked, about 5 minutes.
  6. Add cheddar and American cheese, stir well and remove from heat.
  7. Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Soup done

**Note: The broth adds a lot of salty flavor, so go easy on the salt!

Leave a comment

Filed under Cooking, Recipes, Try it and See

The Dawn of a New Era – Reese’s Cheesecake Brownies

Today is Dan’s last day at his job. The only job he has had since he was in intern at the same company over seven years ago.

final with reece's

Because I am a (self-proclaimed) awesome fiancee, when Dan asked if I would be willing to make one last tasty treat for the guys in the office, I couldn’t say no. After all, how on earth are they going to survive without my delicious treats? Dan’s expertise?

Mix batter

So, the office is probably currently feasting on my delectable Reese’s Cheesecake Brownies (recipe slightly adapted from Pip & Ebby), and I want to share their experience with you with pictures and words, since you can’t taste it yourself. Unless you work at Dan’s office. Then you are a lucky bastard.

reece's pieces

While you’re feasting your eyes on these bad boys, can you help me with something? I have an opinion/favor to ask of anyone who reads this little bloggy blog. You see, I love writing about my life, however I sort of get that my day-to-day experiences may not be super riveting to anyone else. It sometimes feels like my blog lacks a focal point. I mean, it’s not a “wellness” or “healthy living” or “food” or even “wedding” blog. It’s all of those things, depending on what’s going on in my life. As a reader, do you prefer to read blogs with one focal area? I’m hesitant to put myself in a box and label myself as any one sort of blogger, because I love writing about all things. That said though, I do want to keep people entertained and coming back! So tell me, even if I don’t pick one thing to write about everysingleday, what do you like to hear about most?

  • Recipes/food
  • Wedding updates
  • Goal updates
  • Fitness
  • Jameson 🙂


I will pick a random comment and send you cookies 🙂

Now, onto the good stuff:

final post bake

Reese’s Cheesecake Brownies (recipe from Pip & Ebby)

What You Need:

  • 19.5-oz box of chocolate fudge brownie mix
  • 8-ox package of softened cream cheese
  • 14-oz can of sweetened condensed milk
  • 1/2-cup of creamy peanut butter
  • 12-oz package of Reese’s Pieces candies
  • 12-oz bag of milk chocolate chips
  • 3 tablespoons whipping cream (or half and half or milk)
  • 12 large Reese’s Peanut Butter Cups, chopped

What You Do:

  1. Preheat the oven to 350 degrees F. Lightly coat a 9×13 pan with cooking spray. (I use an olive oil & water mixture in my Misto.)
  2. Prepare your favorite packaged brownie mix according to package directions. Spread batter in pan and set aside.
  3. In a large bowl, beat softened cream cheese with a hand-held mixer until fluffy.
  4. Add in your sweetened condensed milk and peanut butter and beat until smooth.
  5. Stir in Reese’s Pieces candies.
  6. Spoon peanut butter mixture over the brownie batter and spread evenly using a spatula.
  7. Bake for 40 minutes or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes and refrigerate for 30 minutes.
  8. Add chocolate chips and whipping cream to a small microwaveable bowl or double boiler. The idea here is to melt the chocolate chips (without burning them). In the microwave, I usually do about 30 second increments, stirring each time until smooth.
  9. Spread over the cheesecake layer. Sprinkle chopped peanut butter cups over the top. Store covered in the refrigerator.



Filed under Baking, Recipes

What Christmas Is All About


Fudge 2

Amiright? Okay, maybe Christmas is also about cookies and family and presents. But in this case, we’re focusing on fudge. Mostly because (a) it was sofreakingdelicious and (b) I didn’t have time to bake anything else this holiday season.

Dan and I  have a surprising amount of Christmas traditions piling up, considering he’s Jewish and I’m Jew-ish. I threw this awesome fudge together in less than 30 minutes, and we were off!

Holiday Traditions 2012:

  • Chinese food and a movie with Dan’s parents on Christmas eve. (Usually, we would do this on actual Christmas, along with all the other Jews in America, but we decided since we had a full day on Christmas we would go the day before.)  Lunch was great (P.F. Chang’s), and we saw Lincoln. Although it was a bit slow at times, I sort of liked it. I was apparently the only one in my party that did… so… let’s move on.
  • Christmas Eve night was spent at my sister’s and her husband’s eating chili and watching Miracle on 34th St (the Matilda version), and then home so Santa could come!
  • Santa came!Family christmas
  • I cooked a Christmas Dinner and my whole family and Dan’s parents came over to eat it! (14 humans and 5 dogs were in our little house. It was fabulous.)

But back to the important matters at hand. The fudge! Re-blogged and slightly adapted from How Sweet It Is.

Loaded Chocolate Whiskey Fudge

What You Need

  • 20 ounces semi-sweet chocolate chips
  • 1 (15-ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons bourbon
  • 10-12 caramel-filled chocolates/fudge, such as truffles of Ghiradelli squares, chopped
  • 3/4 cup chocolate toffee pieces, like Heath toffee chips
  • 1/2 cup milk chocolate chips
  • 4 ounces milk chocolate, melted

What You Do

  1. Line 8×8 pan with parchment paper and spray with non-stick spray
  2. Chop up all your little candiesCaramel
  3. Create a make-shift double boiler out of a pot and a bowl (or use a real one if you have one. I obviously don’t.) Add semi-sweet chocolate to a double boiler, and melt completely.Double Boiler
  4. One melted, remove from heat and slowly add in sweetened condensed milk and vanilla extract, stirring until mixed. The chocolate will be thick. Begin in stir in bourbon 1 tablespoon at a time – mixture is going to get super thick but slowly stir and just fold the chocolate mixture over until combined.
  5. Use the spatula or a large spoon to spread the chocolate in the pan. It will be thick! Don’t worry about the top looking pretty because we are going to cover it up. Just spread it evenly. Place in the fridge for 10 minutes to set.Fudge Layer 1
  6. Melt the milk chocolate and remove the pan from the fridge. Take a few small spoonfuls of the milk chocolate and using the back of a spoon, spread it evenly over the top of the fudge. Immediately cover it with the chopped caramel-filled candies, chocolate chips and chocolate toffee pieces. Take remaining milk chocolate and drizzle it over the top to set some of the loose candy. You can also use any additional sweetened condensed milk that may be left in the bottom of the can and drizzle it over top. Let set in the fridge for 30 minutes or so.Top
  7. When ready to cut, fill a large cup with hot water. Pull the fudge out of the 8×8 with the parchment paper and lay on a flat surface like a cutting board. Dip a sharp knife into the water, then blot on a towel. Use knife to cut fudge into your desired size of squares.Fudge 3
  8. Note: the melting can also be done in the microwave. Jessica from How Sweet It Is suggests melting the chocolate first on medium power in 30 second increments, stirring after each time. Once melted, add in remaining ingredients and stir until smooth.




Leave a comment

Filed under Baking, Recipes, Try it and See

Salted Dark Chocolate Truffle Cookies from How Sweet It Is

I ate so many cookies today.


So many cookies. And there are bags and plates and platters of cookies on my counter. So. Many. Cookies.


Don’t worry – I would never complain about such a thing. That’s what the holidays are for! Cooking! Baking! Eating! Time with friends and family and the presents are just byproducts. We alllll know it’s about the eating.


We had our department cookie-swap today, and man, the girls I work with… we could (should?) open a bakery! So much talent. So much delicious. I made these Salted Dark Chocolate Truffle Cookies from How Sweet It Is. Mine turned out looking pretty different from her’s, but they were still delicious. I’ve eaten way too many of them, but they’re just so, so good with a glass of red wine milk.


Check out the recipe from my favorite blog.

Leave a comment

Filed under Baking, Recipes