sauteed zucchini with almonds and cheese

It's been so incredibly hot lately, turning on the oven is not an option. We've been eating fresh vegetables and fruits, and coming up with all kinds of salads and slaws.

We got a beautiful zucchini from our CSA last week, and I wasn't sure what to do with it. But then I remembered the amazing appetizer we had when we were out to dinner the previous week. So simple, just sauteed zucchini, sliced almonds, grated pecorino or parmesan cheese, kosher salt and fresh cracked pepper. The zucchini we had was so large we made a meal out of this! Of course we had a refreshing dessert as well, homemade frozen vanilla yogurt with a blackberry sauce I made from the CSA blackberries. Unfortunately we ate the dessert too quickly for me to take pictures!

You can find the recipe for the zucchini here.

I love summer eating!

nutella-swirl pound cake

I needed something fast. and easy. and delicious!

This cake fit the description perfectly. Nutella never disappoints. ever.



Enjoy!



Nutella-Swirl Pound Cake
from Food and Wine Magazine

1 1/2 cups all purpose flour
4 large eggs, at room temperature
2 tsp pure vanilla extract
3/4 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter, softened
1 1/4 cups sugar
One 13-ounce jar Nutella

1. Preheat the oven to 325 degrees. Lightly grease and flour a 9 x 5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the flour with the baking powder and salt.

2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, slowly beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed until just incorporated. Continue to beat on low speed for 30 seconds more.

3. Spread 1/3 of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another 1/3 of the batter, and half the Nutella on top. Finish with the final 1/3 of the batter. Lightly swirl the batter and the Nutella with a knife. Do not overmix.

4. Bake the cake for 1 hour 15 minutes, until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes in the pan. Invert the cake and place on a cooling rack for 2 hours until completely cool. Cut into slices and enjoy.

coconut cake

We recently celebrated my mom's birthday with a casual lunch at her place. This year we kept it simple with an easy and tasty mexican inspired lunch. But of course we still had to have cake!

I've been wanting to make Ina Garten's coconut cake for some time, and this was the perfect reason! It turned out really pretty, and the frosting was delicious! I'd definitely make this again!

You can find the recipe for this cake here

Happy Birthday Mom!

maple cinnamon oatmeal pancakes

Our weekday mornings are crazy! We scramble to get ready and out the door, all while trying to keep Sofia calm and relaxed. HA! Usually for breakfast we shove some cereal in our mouths, or maybe a piece of toast. Always coffee. Needless to say we really enjoy the weekends, when our mornings are much more relaxed.

At least once during the weekend I make us a nice breakfast. Sometimes it's eggs and potatoes and toast, other times it's french toast. Lately, I've really been on a pancake kick. I've been trying to mix it up, so this week I made maple cinnamon oatmeal pancakes topped with bananas, strawberries, toasted almond slices, and warm maple syrup! So good! And it was so nice to actually relax and enjoy our breakfast instead of being in a hurry.

Maple Cinnamon Oatmeal Pancakes

1/2 cup old fashioned oats

1/2 cup very hot water

2 tbs maple syrup

2 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

2 cups buttermilk

1 egg

1. Combine oats, hot water, and maple syrup in a small bowl. Stir, and set aside.

2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.

3. In a medium bowl, whisk together buttermilk and egg until combined. Then, add in oat mixture, stir until combined.

4. Pour the wet ingredients into the dry ingredients, mix until incorporated.

5. Heat a skillet on low-medium heat. Add a small pat of butter, when melted add in pancake batter, 1/3 cup batter per pancake. Cook until golden brown, flip and cook on the other side. Repeat until you've used all the batter. *

Serve with butter, sliced bananas, sliced strawberries, toasted almond slices, and maple syrup. Enjoy!

* To keep pancakes warm, turn oven to 250 degrees. Place a cookie sheet in the oven, and place cooked pancakes in the warm oven until all pancakes have been made.

peanut butter chocolate chip cookies

These cookies border on perfection. Why?

1. They include one of the all-time best flavor combos- chocolate and peanut butter.

2. They only use one bowl.

3. They can be prepared and in the oven during the very brief time my 5 month old naps!

4. They are awesome!

When you're in need of something sweet in a hurry, try these! Enjoy!

Flourless Peanut Butter Chocolate Chip Cookies

1 cup creamy peanut butter (not natural)

3/4 cup sugar

1 egg

1/2 tsp baking soda

1/4 tsp salt

1 cup chocolate chips

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium bowl, mix all ingredients except chocolate chips until smooth. Mix in chocolate chips.

Drop by rounded tablespoonfuls onto the baking sheet. Bake for 10-12 minutes, or until cookies are puffed and lightly browned. Cool on baking sheet 5 minutes. Transfer to wire rack and cool for 15 minutes.

cabernet braised short ribs

We recently had a little illness at our house, as our daughter caught her very first cold. We were bummed to have to cancel our weekend plans, but we tried to make the best of it by making some delicious food!

I had been wanting to make braised short ribs for a long time, and this seemed like the perfect opportunity. They were so tender and flavorful- the perfect comfort food for a sleepy weekend! We served the short ribs with mashed potatoes instead of the polenta that the recipe calls for, and it was a delicious meal. And for dessert, a simple apple tart.

And I'm happy to report Sofia is feeling much better! :)

You can find the recipe for the short ribs here, and the apple tart here. Enjoy!

comfort food

My blogging break lasted longer than I anticipated, but hey, taking care of an infant is hard work! :) And this little one has not given me much free time to spend in the kitchen. I'm hoping now that she's almost 3 months old, things might calm down...wishful thinking perhaps?! But for now, I'm taking advantage of the few minutes I have while she's sleeping to share some recipes.

Here in Ohio the weather has become chilly, so our house has been filled with comforting fall dishes. Over the past month we've had some wonderful meals (although my husband and I ate very few together thanks to our little Sofia, who always seems to get upset right as we're sitting down to eat!). My recent favorites- chicken pot pie, and butternut squash risotto!



This is a great recipe from barefoot contessa, and perfect for a fall or winter dinner. You can find the recipe for this chicken potpie here.



And this butternut squash risotto is the perfect way to use up all of that local squash! It's so creamy and sweet. Make sure you top it with lots of parmesan cheese. You can find the recipe here.

Enjoy!