Its the simple things…..

When out and about its time to treat yourself……here’s my latest treats.

What is your favorite way to treat yourself when out and about?

Almond Macaroon



Chocolate Cream Pie with a Pint

happy place



What’s this? A Honeynut Squash?

Stick to the list….that’s the motto when grocery shopping. Then out of the corner of the eye you see something…..what is this? This tiny adorable looking butternut squash?  On sale 99 cents 100% organic Honeynut Squash, sign suggests roasting with butter and cinnamon. Ha we can probably do better than that.  Roasted curry maybe?  Pureed for soup…no?  What about twice baked and topped with bbq chicken……hmmm, might be onto something. Goodbye list, and 4 Honeynut Squashes go into the cart. The excitement and anticipation of a new cooking adventure…. a new found item that could only mean a yummy new recipe.

honey nut squash


Honey-Pecan Apple Scones

honey-pecan & apple scones


Its another scone recipe!  When in doubt about what to have around for breakfast, scones are becoming my go-to.  So versatile, they can be savory, they can be sweet, they can use up ingredients in the house.  The latest connection I attempted is a Honey-Pecan Apple scone.  What made these a success…..all the honey, lots of honey.



6 Scones


2 cups flour

2 1/2 tsp baking powder

1/4 tsp salt

4 tbsp butter –  melted

3/4 c milk

1/3 c honey

1/2 chopped strawberries

1/4 cup chopped pecans

1/2 TBSP cinnamon


In a large bowl sift together flour, baking powder, and salt together, toss in apples, pecans and cinnamon.  Add butter, mix in milk & honey, need till forms a dough.  Roll dough out till 1/2 inch thick, cut scones into traditional triangles, depending on size desired makes 6-12 scones. Bake at 400F for 15 minutes.

A Love Poem to a Daily Lunch Fax

Oh Christina’s your daily lunch fax has seemed so archaic over the last 2.5 years I’ve received it, from office to office. But how I look at you every day creating new wonderfully unhealthy combinations that would surely send me into a 2 hour nap. I long for the Lent menu change …. fax number 2 moving fish to Friday & stuffed peppers to Thursday…those months of waiting will seem long.


The oven was hot, the breads were baking.

The first real weekend that felt like fall in Louisiana, I got a little baking happy. Hello fall and winter, let the yeast rise, the oven stay on all day and make me all the breads!  Honestly I super miss making my bread of the week and am trying to get back into the habit of having all “in house bread” baked fresh by me.  Stocking up in this venture I went for the grand-daddy of breads…..the traditional french baguette. Plus the next day was jambalaya on the menu and I was going to need some bread to go along with that. It does mean a day of baking but in the end after 7 hours and 3 rises pass you get 3 delicious loaves of bread. Bon appetite my friends!



Blueberry-Lemon Mascarpone Crepe Cake — Crepe off continues……….


I want to start off by saying this at one point was an utter disaster.  BUT it got saved.  As in a previous post by my sis, she let you in on that fact we are in the mists of a crepe off and this is round one.  One sis making a savory crepe the other sweet and then the switch.

My attempt at sweet crepes is in cake format.  I’ve been dying to try this lemony layered cake that I found in Martha Stewart some years ago.  As with all new recipes you learn what works and what doesn’t and this recipe diffidently had some issues that may or may not of gotten corrected in the test kitchen before going to print. (if brave try the recipe here.) 

Lets just say at one point lemon curd and crepes were all sliding off a cake stand.  All went into the trash as I talked to my mother who provided encouraging words including…”you know those photos they do a lot to them to make them look good”  and “are you making this for company? don’t worry about it”

Round 2 ( here’s the secret…combine all mascarpone, lemon curd and whip cream together) and I had a pretty good looking crepe that not only was eaten for dessert but breakfast too.


Roasted Pumpkin Seed Beer Bread


Beer + Pumpkin + Bread ….. it just works

Here’s a little easy fall bread recipe for you…I recommend making some yummy ham and cheese melts or simple slicing this bread with some yummy gouda and apple slices.


1 Loaf

2 cups whole wheat flour

1 1/2 cups bread flour

1 TBSP baking powder

Pinch of salt

12 oz pumpkin beer

1 egg

1/3 cup roasted pumpkin seeds


Sift together flour, baking powder and salt.  Form a well in the middle of the flour mixture, crack egg in flour well.  Beat egg gradually adding in flour from sides, slowly pour in beer as you mix together flour, egg and beer.

Dough will be very sticky, sprinkle in 1/4 cup pumpkin seeds, knead in seeds.

Shape dough into a loaf on either a coated baking stone or non-stick pan. Top loaf with remaining pumpkin seeds.  Bake at 375 for 50 minutes or until you hear a hollow sound when you knock on the bread.