Short And Sweet. Lemon Curd Cheesecake Tarts.


These tasty little tarts are just the thing when you need something quick for a spring gathering. The tangy lemon curd contrasts beautifully with the creamy vanilla filling and sweet blueberries.


Lemon Curd Cheesecake Tarts

Ingredients:

1 package (14.1 ounces) refrigerated pie pastry
8 ounces cream cheese, softened
1 teaspoon vanilla extract
10 ounces lemon curd, divided
8 ounces frozen whipped topping (like Cool Whip), thawed
1 cup fresh blueberries
Confectioners’ sugar, for dusting

Directions:

1. Preheat oven to 450°F.

2. On a work surface, unroll pastry sheets. Cut 24 circles with a floured 3-inch scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased mini muffin cups (I used two types of pan–one has deep wells and the other is shallow), smoothing edges. Prick bottoms generously with a fork.

3. Bake 5-7 minutes or until light golden brown. Remove from pans to wire racks to cool completely.

4. In a large bowl, beat cream cheese and vanilla until blended then beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping.

5. Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. Dust with confectioners’ sugar to serve.

Makes 2 dozen

Recipe from Simple & Delicious Magazine




Here’s a short song.

And a sweet song in a bit of a prickly way.

“The days floated like songs
No use for right or wrong
She said when it feels right
keep the path you’re on
We’re only made of mud
Flesh and bone and blood
Help me only feel our love”

Check out DYGL on the band’s Website where you can learn of upcoming shows and buy their music.

Learn more about Warehouse Eyes on their Website. You can buy the music on Bandcamp.

Cheers!

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Salted Caramel Coffee. New Music From Coffee.

Look!

I made a video. Ridiculous, but highly instructive. Ha!

The only glass mug I have is winter themed (and I wanted to clearly show the action), but it is kind of fitting since there is still snow on the ground here in Vermont!)

And that is all there is to making this simple Salted Caramel Coffee. Add more than one chocolate square if you like your coffee sweeter.

Salted Caramel Coffee

Ingredients:

6 oz hot coffee
1 (15g) square dark chocolate with sea salt caramel filling (I used Ghirardelli)
Whipped cream

Directions:

1. Place chocolate square into a mug.

2. Pour coffee over the chocolate and stir until melted.

3. Top with whipped cream and serve.

Serves 1


Coffee Coffee Coffee?

Yes!

But we are actually going to have some T from the band Coffee. It’s from their new album ‘Big Hug’ (and who couldn’t use one of those?) and it’s really good.

Check out Coffee on Facebook where you can learn of an upcoming show in NYC. You can buy their music on Bandcamp.

Cheers!

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Avocado Toast With Crispy Halloumi, Chili Flakes And Pepitas. New Music From Mahoney & The Moment.

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I could watch that over and over (and I do). WHAT????

I know that Avocado Toast has had its 15 minutes of fame and gets a bashing on the food circuit these days. But, there is no denying that it is delicious. Even in its most basic form (like I posted about 6 years ago) it is a revelation.

If you want to defy the haters, embellish your already amazing avocado toast with some cool toppers: warm halloumi for a salty edge, red chili flakes for some heat, mint for some bite and pepitas for a delectable crunch.

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Avocado Toast With Crispy Halloumi, Chili Flakes And Pepitas

Ingredients:

1 large avocado
4 slices sourdough bread, toasted
1 Tbs extra virgin olive oil
225g halloumi, chopped
2 Tbs pepitas (pumpkin seeds)
Crushed red pepper flakes, mint leaves and cracked black pepper, to serve

Directions:

1. Divide the avocado between the sourdough slices and mash with a fork.

2. Heat the oil in a small skillet over high heat. Add the halloumi and cook for 1 minute.

3. Top the avocado toasts with the halloumi, pipitas, chili flakes, mint and pepper.

Serves 2 to 4

Recipe from Donna Hay
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One and done.

One listen and I was in love with the brand new song from an ISITK favorite band, Mahoney & The Moment. Folksy perfection and crazy good trumpet.

Check out Mahoney & The Moment on Facebook. You can buy their music on Bandcamp.

Cheers!

Posted in Breakfast, Snack | Tagged | 1 Comment

Tiramisu Ice Cream Cake. New Music From Ajay Mathur.


That made me laugh and think of my mother-in-law who uses LOL as ‘lots of love’ like in this text. (NOT from her!!).

I have lots of love for chocolate covered coffee or espresso beans. I’m also a big tiramisu fan. And I really like ice cream.

Given all of that information, it was a no-brainer that I was going to try this recipe.

The simple vanilla ice cream pie reaches tiramisu status with its coffee-liqueur soaked ladyfinger crust. A coffee sauce laced with maple syrup and the crunchy topping of chocolate beans are the finishing touches.


Tiramisu Ice Cream Cake

Ingredients:

16 crisp Italian ladyfingers (savoiardi)
1/4 cup coffee liqueur
2 quarts vanilla ice cream, softened
2 tablespoons chocolate-covered coffee beans, chopped, plus extra to serve
Coffee Sauce (recipe follows)

Directions:

1. Trim about 7 of the ladyfingers to fit the base of a greased 8 or 9-inch pie plate. Halve the remaining ladyfingers and use them to line the sides of the pie plate.

2. Brush the ladyfingers with the liqueur and freeze for 15 minutes until firm.

3. Place the ice cream in the bowl of an electric mixer and beat on low speed for 1 minute. Spoon into the prepared pie plate. Freeze for 6 hours or until frozen.

4. When ready to serve, drizzle pie with the coffee sauce and sprinkle with the coffee beans. Scatter additional coffee beans around sliced cake, if you like. (Yes!)

Serves 8

Coffee Sauce

Ingredients:

1/4 cup espresso
2 tablespoons coffee liqueur
1/2 cup maple syrup

Directions:

1. Place all ingredients in a small saucepan over high heat. Bring to a boil and cook for 5 minutes until slightly thickened.

2. Refrigerate sauce to cool completely.

Recipes slightly adapted from Donna Hay



“Here’s The Love” is ridiculously catchy. That hook is so hot it’s melting the ice cream cake. Lol.

“There are times when nothing matters.
There are times when I’m on top.
But I’m somewhere in the middle now
and I think that’s where I’ll stop.”

Check out Ajay Mathur on his Website where you can learn of upcoming shows in Switzerland and link to buy the music.

Cheers!

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Butternut Squash Hummus. New Music From Paul De Leon.



I adore hummus and love to try lots of variations. Some favorites are Pomegranate Hummus, Avocado Hummus, Lime Avocado Hummus and Roasted Red Pepper Hummus.

I was really excited when I saw this Butternut Squash Hummus in Ina Garten’s latest cookbook dedicated to her husband’s favorite things. (It is a super sweet read). Cinnamon and maple syrup add a hint of sweetness which is countered by a good dose of sriracha and garlic. I love the roasted squash garnish.


Butternut Squash Hummus

Ingredients:

1 1/4 pounds butternut squash, peeled and cut into cubes
3 tablespoons extra virgin olive oil
1 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained with liquid reserved
1/2 cup plain whole-milk Greek yogurt
1/4 cup tahini (sesame paste)
1/3 cup freshly squeezed lemon juice (2 lemons)
4 garlic cloves, minced
1 teaspoon Sriracha
Pure Grade A maple syrup, for serving
Toasted pita bread, for serving

Directions:

1. Preheat the oven to 400℉.

2. Place the butternut squash on a baking sheet and drizzle with the olive oil. Sprinkle with the cinnamon, 2 teaspoons salt, and 1 teaspoon pepper. Toss well and spread the squash out in a single layer on the pan.

3. Roast squash for 25 minutes, until tender, and set aside for 15 minutes to cool.

4. Reserve 1/4 cup of squash for the garnish and transfer the rest to the bowl of a food processor fitted with the steel blade.

5. Add the chickpeas, yogurt, tahini, lemon juice, garlic, Sriracha, 1 teaspoon salt, and 1 teaspoon pepper to the squash and pulse until coarsely processed but not puréed. Add 1/4 cup of the reserved chickpea liquid and pulse a few times to combine. If the hummus is too thick, add more liquid a few tablespoons at a time.

6. Taste hummus for seasonings and transfer to a serving bowl. Garnish with the reserved butternut squash, drizzle with maple syrup and serve with the toasted pita bread.

Serves 6 to 8

Recipe slightly adapted from Cooking for Jeffrey by Ina Garten

The buildup in this wistful tune from Paul De Leon takes some of the sting out of the sadness.

“Oh my body, oh my anguish
Oh my failures, wish they’d vanish
Oh my sorrow sweetest sorrow
Only you take it away”

Check out Paul De Leon on Facebook where you can keep tuned for where to buy his music.

Cheers!

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Chicken Piccata Pockets. New Music From French Horn Rebellion And Patawawa.



If you like Chicken Piccata you will love these pockets. All of the dish’s sunny lemon-caper flavors are combined with cream cheese and tucked into puff pastry. The chicken bakes up perfectly tender in its creamy sauce. So good.


Chicken Piccata Pockets

Ingredients:

8 ounces cream cheese, softened
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons capers, drained
1 large shallot, finely chopped
1 sheet frozen puff pastry, thawed
2 chicken breast halves, cubed
1 egg, beaten
1 tablespoon water
4 thin lemon slices
2 tablespoons chopped fresh parsley

Directions:

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Beat cream cheese, lemon juice, salt and pepper until well combined. Fold in capers and shallot.

3. Unfold puff pastry and roll into a 12-inch square. Cut into four smaller squares.

4. Spread cream cheese mixture over squares to within 1/4 inch of edges. Arrange chicken over the cream cheese mixture.

5. Fold one corner of each pastry square over chicken, forming a triangle. Pinch triangle edges to seal and flatten with fork for tighter seal.

6. Whisk egg and water to make an egg wash then brush over pastry pocket, including edges. Use a fork to pierce each pocket twice to vent.

7. Bake pockets on prepared baking sheet until golden brown, about 20-25 minutes. Remove from oven and allow to cool 5 minutes. Serve pockets with lemon slices and parsley.

Note to make ahead and freeze: Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag and return to freezer. To use, bake as directed, increasing time by about 5 minutes.

Serves 4

Recipe from Taste of Home


I’ve got just the tune to get you dancing into the warmer weather.

“Mr. Romantic” drips electro-funk and cheerful disco with every beat.

Check out French Horn Rebellion on the band’s Website where you can learn of upcoming world tour dates and buy their music. Learn more about Patawawa on Facebook.

Cheers!

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Coconut Date Macaroons


Macaroons go hand in hand with Passover. (This is a good article on how that came to be.) Dates add a fun twist to these nutty coconut ones. This goy used flour, but matzo meal will substitute just fine.


Coconut Date Macaroons

Ingredients:

2 egg whites
1/2 cup sugar
2 Tbs flour
1/4 teaspoon salt
1/4 teaspoon almond extract
2 cups sweetened, shredded coconut
1/2 cup chopped dates
1/4 cup chopped almonds

Directions:

1. Preheat oven to 325°F. Line baking sheets with parchment paper.

2. Whisk the egg whites in the bowl of an electric mixer until foamy. Add sugar, flour, salt and extract. Beat until well blended.

3. Stir in the coconut, dates and almonds.

4. Drop dough by heaping teaspoons 2 inches apart onto prepared baking sheets.

5. Bake the macaroons for 15 minutes or until golden-brown.

6. Cool the macaroons completely before storing. Macaroons can be kept in an airtight container for up to 1 week.

Makes 1 dozen

Recipe from Cookies! A Cookie Lover’s Collection


Living life in peace.

If only.

Here is ‘Imagine’ as performed by my son’s a cappella group this past weekend.

Cheers!

Posted in Cookies | Tagged , | 3 Comments