Morning Matzo. Listening To Kosha Dillz.

Happy Passover!

Got some matzo hanging around? Try this Pop Tart-like spin to sweeten up your morning.

Just sandwich some strawberry jam and cream cheese between matzos and spoon on a simple glaze and some pretty sprinkles.

Morning Matzo

Ingredients:

4 matzo sheets
2 ounces cream cheese, softened
1 Tbs strawberry jam
1 cup confectioners’ sugar
1 1/2 Tbs water
1 drop red food coloring
Coarse sugar or sprinkles

Directions:

1. Break each matzo sheet in half.

2. Combine cream cheese and jam. Spread mixture between matzo halves and sandwich together.

3. Make glaze by whisking the confectioners’ sugar with the water and food coloring.

4. Spread some glaze on each matzo sandwich and sprinkle with coarse sugar.

Recipe from Food Network

Ready to rap with Kosha Dillz?

You bet you are.

The artist’s name, the song title, every lyric, the threads of klezmer…all make me smile.

Check out Kosha Dillz on Bandcamp where you can buy his music.

Cheers!

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Rainbow Spaghetti. Listening To Black Pumas.


Back in 2011, I was really into rainbows in my recipes. There was the Tiered Rainbow Cake, Rainbow Cupcakes, Graffiti Rainbow Layer Cake (one of my favorite cakes ever), Rainbow Cheesecake, and Rainbow Pancakes.

A few years passed and then I made checked Rainbow Cakes, a Rainbow Sprinkle Cake, Rainbow Cookies and Miniature Rainbow Pancakes.

Fast forward another bunch of years and I was flipping through BBC Good Food magazine and came across this Rainbow Spaghetti. Pasta struck me as such a strange thing to give the rainbow treatment that I immediately knew I had to try it.

And try it I did.

It’s colorful and weird (and evidently a huge sensory play item…just Google it).

I loved it.


Rainbow Spaghetti

Ingredients:

1 pound spaghetti
Gel paste food color (I used red, orange, yellow, green and blue. I love this brand.)
To serve: some melted butter, Parmesan cheese and cracked black pepper

Directions:

1. Cook the spaghetti following package instructions. Drain, then divide between resealable bags or bowls.

2. Add a drop of food coloring to each bag. Mix well, adding a splash of water to help distribute the color, if needed. Leave for 5 minutes, then rinse the spaghetti under cold running water to set the color.

3. To serve the spaghetti, toss with the melted butter, cheese and a few grinds of pepper.

Serves 4

Recipe from BBC Good Food


A rainbow dish needs a colorful song.

‘Colors’ by Austin-based Black Pumas packs a soulful punch. It is unifying, powerful and wraps me every time in a bluesy hug.

“All my favorite colors
My sisters and my brothers
see them like no other”

Check out Black Pumas on the band’s Website and Bandcamp where you can buy their music.

Cheers!

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Leprechaun Cookies. Listening To Adrian Crowley.

Aren’t these guys adorable?

Celebrate St. Patrick’s Day with a plateful of Leprechaun Cookies that only require a little cutting and pasting to decorate. So fun.


Leprechaun Cookies

Ingredients:

Milano cookies
Vanilla icing
Orange food coloring
Orange sprinkles
Green gumdrops
Green fruit slices (I had to use spearmint candies since that was all I could find…looked as cute)
Candy eyes
Chocolate sprinkles

Directions:

1. Use food coloring to tint vanilla icing orange.

2. Spread a thin layer of the tinted icing around edges of cookie to make the beard. Cover with orange sprinkles.

3. To make each hat, cut off the bottom of the gumdrops (this will allow it to stick to the hat’s “brim”), then cut the gumdrop in half vertically and stick it onto a fruit slice.

4. Use icing to attach the hat to the top of the cookie. Attach mini candy eyes with icing and a chocolate sprinkle for the mouth.

Recipe from Parents


Obs we should go to Ireland for music to accompany the leprechauns.

Dublin-based Adrian Crowley has put together a little story in this dreamy tune crooned in that warm, deep voice. It’s an incredible song.

“I am thankfully thankful”

Check out Adrian Crowley on Bandcamp where you can buy his music.

Cheers!

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Short And Sweet. Easy Chocolate-Almond Toffee.

And this simple toffee is mighty fine.

Just make a quick caramel, pour over tea biscuits, spread with some dark chocolate and sprinkle with almonds.


Easy Chocolate-Almond Toffee

Ingredients:

4 ounces butter
3/4 cup sugar
1 tablespoon corn syrup
20 tea biscuits (I used Social Tea)
3 ounces chopped bittersweet chocolate
1/2 cup toasted sliced almonds

Directions:

1. Combine butter, sugar and corn syrup in a saucepan over medium heat. Cook, stirring occasionally, until brown in color (305℉ on a candy thermometer).

2. Arrange tea biscuits side by side on a large, non-stick foil-lined baking sheet.

3. Pour the sugar mixture on top of biscuits and sprinkle with chocolate. Let sit briefly for chocolate to melt, then spread. Top with almonds.

4. Chill until firm then break apart.

Recipe from Food Network


Here’s a short song dedicated to those roads.

Check out Ewan Macintyre on Bandcamp where you can buy his music.

And a sweet song. It’s oh so dreamy with maybe a hint of murk.

“Sure and further more into the night,
you make it alright,
you make it light.”

Learn more about JEEN on Bandcamp where you can buy her music.

Cheers!

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Nacho Chicken Bake. New Music From Subp Yao.


C’mon…..You know you want this creamy, cheesy, cozy casserole for dinner. It’s so easy and the assorted toppings make it fun for everyone to customize their plate.


Nacho Chicken Bake

Ingredients:

2 (7-ounce) bags nacho cheese tortilla chips (such as Doritos) (about 8 cups)
2 cups chopped cooked chicken
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
1/4 cup chopped onion
1 cup picante sauce
1 1/2 cups shredded cheddar cheese, divided
1 can (4 oz) chopped green chilies
Toppings to serve: sour cream, shredded cheddar cheese, chopped cilantro, salsa, shredded lettuce, chopped tomatoes

Directions:

1. Heat the oven to 325℉. Grease a 13 x 9-inch baking dish.

2. Cover bottom of prepared baking dish with the crushed chips.

3. In a large bowl, combine the chicken, soup, onion, picante sauce, 1 cup cheese and the chiles.

4. Pour the chicken mixture on top of the chips.

5. Sprinkle with the remaining cheese.

6. Bake, uncovered, for about 40 minutes, or until bubbly. Serve with your choice of toppings.

Serves 8-10

Recipe slightly adapted from Casseroles cookbook




C’mon…..You know you want a cool song to warm you up.

“C’mon”, from Netherlands-based Subp Yao, gives off such satisfying and menacing electronic passion. I also love the AHS vibes it gives me. (Now Siobhán, don’t you dare roll your eyes).

Check out Subp Yao on Bandcamp where you can buy his music.

Cheers!

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Raspberry Cheesecake. New Music From Kolby Knickerbocker.

“I once fell in love with someone who only knew 4 vowels. They didn’t know I existed.”

You are going to fall in love with this cheesecake.

Ina Garten once again works her recipe magic to create an ultra-creamy cheesecake lightly scented with lemon and piled high with jelly-glazed raspberries.


Raspberry Cheesecake

Ingredients for the crust::

1 1/2 cups graham cracker crumbs (about 10 crackers)
1 tablespoon sugar
6 tablespoons unsalted butter, melted

Ingredients for the filling:

2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

Ingredients for the topping:

1 cup currant, raspberry, or strawberry jelly (not jam)
3 half-pints fresh raspberries

Directions:

1. Preheat oven to 350℉.

2. To make the crust, combine graham crackers, sugar, and melted butter. Press crumbs into the bottom and about 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes.

3. Increase oven temperature to 450℉.

4. To make the filling, beat the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. Add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

5. Bake for 15 minutes. Turn the oven temperature down to 225℉ and bake for another 1 hour and 15 minutes.

6. Turn the oven off and open the door wide. (The cheesecake will not be completely set in the center). Allow it to sit in the oven with the door open for 30 minutes. Remove cheesecake from the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

7. Remove cheesecake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cheesecake on the bottom of the springform pan for serving.

8. To make the topping, melt the jelly in a small pan over low heat. In a bowl, gently toss the raspberries and the warm jelly until well mixed.

9. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Serves 14

Recipe from Barefoot Contessa Family Style



We all want to be loved this much.

Oregon-based artist Kolby Knickerbocker knocks it out of the park in this soulful promise to his wife. Very moving.

“There is nothing you could say
Nothing you could do, to turn me away
I will love you in every way
Over and over again”

Check out Kolby Knickerbocker on his Website where you can buy the music.

Cheers!

Posted in Cake, Dessert | Tagged | 3 Comments

Naan Pizzas. Listening To ⣎⡇ꉺლ༽இ•̛)ྀ◞ ༎ຶ ༽ৣৢ؞ৢ؞ؖ ꉺლ.


Naan Pizzas use the pillowy Indian-style flatbread as the base for toppings with an Indian slant. Paneer, kale and cauliflower are baked until the veggies are crisp then finished with a drizzle of mango chutney. Fresh and quick.


Naan Pizzas

Ingredients:

6 mini naans
3 cups kale, sliced, tough stalks removed
½ head cauliflower, sliced, thick stalks removed
1 red onion, thinly sliced
226g paneer, sliced
2 Tbs olive oil, plus extra to grease
2 tsp crushed red pepper
2 Tbs mango chutney
Green salad to serve (optional)

Directions:

1. Heat oven to 220°C/425°F.

2. Place the naans onto 2 greased baking sheets.

3. In a large bowl, toss the kale, sliced cauliflower, red onion and paneer with the oil, salt and freshly ground black pepper. Divide evenly among the naans and sprinkle with the crushed red pepper.

4. Bake for 10 minutes or until the cauliflower is cooked through, the kale is crisp and the paneer is golden.

5. Transfer the naan pizzas to a cutting board. Mix the mango chutney with
a little hot water, then drizzle over the pizzas. Serve with a green salad on the side, if you like.

Serves 6

Recipe from Delicious Magazine

This song certainly has an intriguing title as well as tune. The band is a bit of a head scratcher to pronounce (But it might very well be this lad).

Just let the cool beat flow over you

Check out ⣎⡇ꉺლ༽இ•̛)ྀ◞ ༎ຶ ༽ৣৢ؞ৢ؞ؖ ꉺლ on Bandcamp where you can buy the music.

Cheers!

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Upside-Down Waffle And Egg Cups. New Music From Condescending.

Your morning mug of whatever will love being joined by these Upside-Down Waffle And Egg Cups. Each cup is chock full of egg, sausage and cheese baked over a mini waffle. Bonus…they can be made ahead and quickly reheated for a hot breakfast bite on a busy day.


Upside-Down Waffle And Egg Cups

Ingredients:

12 frozen mini waffles, toasted
2 cups shredded cheddar cheese
1 (9-10 ounce) pkg frozen cooked breakfast sausage links, thawed and chopped
6 eggs, lightly beaten
3 tablespoons milk
2 tablespoons grated Parmesan cheese
½ teaspoon black pepper
¼ teaspoon salt
Maple syrup, to serve

Directions:

1. Preheat oven to 375°F. Grease twelve 2 1/2-inch muffin cups.

2. Place mini waffles in prepared muffin cups. Sprinkle with 1 cup of the cheddar cheese. Top with sausage and remaining 1 cup cheddar cheese.

3. In a medium bowl combine next five ingredients then spoon over filling in muffin cups.

4. Bake 15 to 18 minutes or until set and golden. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Drizzle with maple syrup before serving.

Note: To make ahead prepare as directed, except remove egg cups from muffin tin and cool completely. Store the egg cups in refrigerator up to 5 days or freeze in an airtight container up to 3 months. To serve, microwave one egg cup at a time until heated through, about 15 to 20 seconds if chilled or 30 seconds if frozen.

Makes 12

Recipe from Better Homes & Gardens


I don’t mean to be condescending, but I’m certainly gonna be playing it. Condescending doing Condescending. So brilliantly perfect to play while starting your day.

Check out Condescending on Bandcamp where you can buy the music.

Cheers!

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Top 5 Posts In 2020

This video makes me laugh so much. If my son ever sent me something like this I would lose my mind. So funny.

The most popular post of 2020 (Those luscious lemon bars up top of the adorable shark video) has held the number one spot for 4 years in a row. People love Lemonies. If you are one of the few readers who haven’t tried them…go ahead and treat yourself in 2021.

Holding steady at number 2 is Detroit-Style Pizza. It’s definitely one of my favorite pizza recipes ever.

Another great pizza recipe I tried last year was King Arthur Flour’s Crispy Cheesy Pan Pizza. They named it their 2020 Recipe Of The Year. Delicious.

After taking a year off, Chocolate Peanut Butter Cup Overload Cake is back in the Number 3 slot. Looks great, tastes amazing.

I’m not surprised that the bears hit the booze in 2020. Drunken Gummy Bears moved into 4th place up from 5th place in 2019. Dipping into a few booze-soaked gummy bears can make the long days at home a bit more bearable.

Back in the top 5 for the first time since 2016, at number 5, is Caramel Cake. To quote me, “It’s very light textured, which is perfect since it is cloaked in an incredibly rich and sweet caramel icing that hardens up into a delectable shell.”

British Columbia-based band Sondaze has some advice for us. It helps that it’s offered via this swirling, chill tune. I absolutely love the singer’s calming voice.

Check out Sondaze on Bandcamp where you can buy their music.

Cheers!

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Chocolate-Glazed Gingerbread Cakes. ISITK Is 10 Today!


TEN YEARS!

Throughout all of the ups and downs of the past decade, this little space has consistently provided pure happiness for me. Sharing food and music is something that never gets old. Thanks to every one of you that joins me from time to time.

An ISITK birthday means gingerbread is on the menu. Today a perfectly spiced version is served up in cute, individual portions and coated with a rich chocolate ganache.

Chocolate-Glazed Gingerbread Cakes

Ingredients:

5 Tbs butter, softened
1 ½ cups flour
1 tsp baking soda
2/3 cup boiling water
1 tsp baking powder
1 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
½ cup packed dark brown sugar
1 egg
2/3 cup unsulfured molasses
1 ½ tsp finely grated peeled fresh ginger
Crystallized ginger, thinly sliced, for garnish
Chocolate Ganache (recipe follows)

Directions:

1. Preheat oven to 350˚F. Generously grease a standard 12-cup muffin pan. Set aside.

2. In a small bowl, stir together the baking soda and boiling water. Set aside.

3. In a medium bowl, sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt. Set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until well combined. Add molasses, fresh ginger, and the baking soda mixture. Beat until combined. (The batter will look curdled but will come together once the flour is added.) Add the flour mixture and beat until well combined.

5. Divide batter evenly among the prepared muffin cups, filling each about halfway.

6. Bake for about 20 minutes or until a cake tester inserted into center of cakes comes out clean. Transfer to wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.

7. Spoon about 1 tablespoon of Chocolate Ganache over each cake, letting some drip around the sides. Garnish with crystallized ginger.

Note: Once glazed the cakes can be refrigerated, in airtight containers, for up to 3 days. Bring to room temperature before serving.

Serves 12

Chocolate Ganache

Ingredients:

1/2 cup heavy cream
4 oz premium quality semisweet chocolate, chopped

Directions:

1. In a small saucepan over medium-high heat bring cream to a boil then turn off the heat.

2. Add the chocolate and stir to completely cover it with cream. Let stand for about 5 minutes. Slowly whisk mixture until smooth. Let cool slightly, stirring frequently.

Note: Ganache will thicken as it sits. It should be pourable but still thick enough to coat. If not, place the bowl of ganache over a pan of simmering water and stir until it reaches a pourable consistency.

Recipes from Martha Stewart’s Baking Handbook



Sometimes a song comes into my life just when I need it.

Digging through my email mountain, I came across ‘Everything’ by Dublin-based Sam Ali. It’s beautiful and comforting. My heart was further melted when I learned that all proceeds from this song go to ALONE Ireland helping older people stay independent.

“So hold on
And don’t let go”

Check out Sam Ali on Facebook and Bandcamp where you can buy his music.

Cheers!

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