move over crepes!

♥  Here are the mini almond tortes  ♥

And here are my niece & 1 of my 3 brothers back when she was a mini…17 years ago…  I love mini’s.


Crepe Shoot

Have you had a crepe?

Do you give a crepe that I tried making them last night?  It was a delicious success, but I don’t envision myself making them again.  Instead I see myself making mini almond tortes in the new mini springform pans my father ordered from bake deco.  I have made so many almond tortes I want to start selling them.

Anyway, I used an Alton Brown recipe and a blender..and my moms’ $40 omelet pan.  She loves that pan.  Some of the flour didn’t mix in well & that’s why there’s two little dots in this pic.

My mother inspired me to make these crepes, put a bit of nutella in the center, fold it over  with a lil whipped cream on top.  She works at a museum and they serve these in their cafe.  I didn’t have any strawberries to garnish, but who gives a crepe, right?  ♥

Sweet Potato Fries

I love sweet potato fries or any fries or tot, really.  It’s so easy to BAKE these at home.  The hardest steps are scrubbing and cutting them.  I spray cookie sheets so the sweets don’t stick, and then drizzle with olive oil..sprinkle with salt.. bake at about 450-475… depending on how thick you slice them & how hot your oven is.. you will have yummy sweet potato fries within 20-30 minutes.  Just keep an eye on them and toss them around halfway thru baking-if they look dry during the halfway point- add a little more olive oil.


I mentioned BEETS on here the other day and so when I saw them at the farmers market this morning I danced around disco style and kissed the farmer behind the table.  Just kidding.  But I got the beets.  beetsAnd I felt like I was making a  sacrifice when I tossed these –  Why don't i compost

I thought to myself, “SELF! WHY DON’T you have a COMPOST thingy?!”  I have dreams of composting and making that dirt of my own…gold… I’m weird.  You know this..

I have never had beets. Ok, I’m lying. I probably had them on one of those bad cabbage soup diets when I was a tween. Boiled. Gross. I plan on trimming the tentacles (ha) and roasting these. Will let you know how it goes. Won’t be roasting these today, since it’s hotter than 2 rats f***ing in a wool sock….

workout music


When I was younger, I found a disco boxset laying around.  I recall setting up a trampoline and various other items to jump on and my friend and I would listen to disco music and jump around from station to station.  In other words, as a child I invented the concept for those gyms with all the different stations and have yet to receive credit.  Just like Oprah says, fair is what you pay on the bus.  Anyway, I recently started trampoline-ing..As well as blasting my headphones while I jog and bounce around.  When I heard this song on the radio, it took me back to those disco cd’s.

Click here for disco

Some facts about workouts on the ol trampoline:

“As well as being fun, bouncing on a trampoline has many  health and well-being benefits. Regular bouncing on a trampoline can increase  your body’s ability to burn calories and speeds up your metabolic rate. A study  by NASA found that 10 minutes of trampoline exercise is a better cardiovascular  workout than 33 minutes of running. The increased endorphins produced while  bouncing also help combat depression, anxiety and stress.”  Read more:

Shutterbean Recipe

Did I ever tell you that I made farmstand doughnuts?   They were great(Thank you for the recipe Tracy from !)

I think I prefer driving to the apple orchard and buying them…no, I don’t see myself making doughnuts again anytime soon.  What do I see myself making?  Bagels!  Salads!  Beets?

Anyway…You might want to sit down.  In a recent phone conversation, my cousin told me something about duck feathers in fast food products.  She is a recent high school graduate…  So, you can take her word for it… can be like me and google “duck feathers in popular donut chain” – you will be sorry you ever went down that duck feather filled rabbit hole.  The boston creme just won’t be the same.  I’m sorry I had to bring this up but its just one more reason to make your own baked goods.

Honey Apple Cake

honey apple cakeRecipe from  A Taste of a Honey, Recipes and Traditions

Honey Apple Cake (click for link to recipe)This recipe came from the e-newsletter GOOP  

I made it a while ago and I remember my Dad and I eating a lot of it fairly quickly.  Speaking of, tomorrow is Father’s Day so spend it well whoever your Daddy may be.  Will you make a cake or go out?  or…watch She’s Out of Control with Tony Danza on youtube?   Life in 1989… know you want to go back to the eighties & eat honey apple cake…Or maybe it’s just me ♥ 

Link Love

the pioneer woman recipe - spreadsbaklavacobb saladguiness cakespinach pieskillet cornbread

Links to these recipes –

spreads by the Pioneer Woman

baklava recipe adapted from Taste of Beirut  (renew your vows to butter and sugar- make this!)

Sigrid’s Carrot Cake by The Pioneer Woman (LOVE THIS RECIPE)

Guinness Cake by Annie’s Eats (make this-even without the frosting its the best)

Cobb Salad adapted from a salad.  Come on.

Spinach Pie adapted and totally improvisational but here is link to Martha Stewart’s recipe

Sometimes, there is not much to say.  Or maybe I just don’t feel like saying much.  I have had views from all over the world 🙂  I would list all the different countries-but I don’t want to bore you.  Or make you feel insecure about your geography.  Today it was Nepal.  Yesterday Lebanon.  I am fascinated by all the different people after the ALMOND TORTE recipe.

Lidia has quite a following.  One thing that I have to request- if I don’t know you yet- Please please leave a comment.  Or say hi – even if in another language I would love a comment from you.  Is that strange?  Here are some pictures and links for recipes I have made lately.  Super health conscious and fat free.  HA!

Cast Iron Skillet Cornbread recipe coming

Panzanella adapted from Annie’s Eats recipe – you should make this A LOT

Chocolate-Filled Hazelnut Cookies

These cookies are delicious.  If you like hazelnuts, chocolate or cookies, you will like these.  Find the recipe here

Beans Pizza

This dough is something I have been making for many years.  If you have the time it’s as easy as 1, 22, 3.  I use it for pizza, stromboli and garlic knots.  Making your own pizza is an affordable and fun thing to do…all you knead 🙂 are a few ingredients, a big mixing bowl, and a good size board to knead & roll out your dough.  But here is a secret: If you let this dough rise in a covered oiled bowl for a half hour..there is little need to roll out the dough. If you punch it down, cover it and let it rise a second time, it is sometimes even easier to work with…and you won’t need a rolling pin!




1 cup of water about 115 degrees
1 envelope or 2 1/4   teaspoons active dry yeast
2 tablespoons salad oil (olive oil, canola, any veg/salad oil)
1 teaspoon sugar
1 teaspoon salt
2 1/2 cups all purpose flour

Before you start, get all your ingredients together and put 2 1/2 cups flour in large mixing bowl.  Next, check your water temperature..if its not warm enough the yeast won’t be activated, and if the water is too hot the yeast will be killed.  That is why I use a thermometer.. 110-120 degrees F will be good.

Dissolve your yeast in the water, mixing with a spoon or fork..  Add sugar, salt, oil and once combined, pour this mixture into the bowl with the flour.  Now you are going to stir 22 times.  This sounds strange…but trust me.  Just start counting after the first few stirs, and then put your spoon or fork down and set the timer for 5 minutes.  This is the doughs resting time.  During this time you can also rest..just be sure to have a floured board ready so when the timer goes off you are ready to knead.  Your dough should look like this…it basically looks like a not so hot mess.

Next you want to bring that dough together so that you can knead it until smooth.  Gather it together with your hands, pressing to combine everything into a ball or disc  and put onto a floured board with your hands floured.  Knead the dough adding small amount of flour at a time if it is sticky.  Here is a nice definition I found..   “Bread dough is kneaded to distribute the yeast and develop gluten for an even texture.  To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky.”

Soft as a babys bottom.  Next you want to put your dough into a large, clean, oiled bowl, turning the dough around in the bowl so it has a very light coating of oil.  Cover with a kitchen towel, or two…and leave in a warm spot to rise at least 30-60 minutes..

Once the dough has risen, punch it down, cover and let rise again, or flour your hands and roll out dough or simply press into whatever pan you are using.  Whatever pan you use- spray or oil it.  If you have a pan like this you can make a deep dish pizza.  Prick dough with a fork to avoid big air bubbles in your pizza.  I don’t always remember to do this…

Choose your toppings and drizzle top of pizza and crust with oil before baking at a high temp…I do 475 for about 20-25 minutes.  I use cookie sheets, large cake pans, just about any pan will do..I will add stromboli instructions soon…its just as easy & yummy as this pizza.

Here are some pictures of pizza and stromboli that I’ve made..