Chocolate Chunk Pistachio Muffins. New Music From Eat The Evidence.

Who wants a muffin?

Move over blueberry muffins…here’s an exciting addition to the breakfast bread basket. Not only are these cinnamon-scented muffins packed with pistachios and chunks of chocolate, they have a sweet bit of raspberry jam tucked inside. Different and delicious.

Chocolate Chunk Pistachio Muffins


2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
6 ounces semi-sweet chocolate, coarsely chopped
1/2 cup coarsely chopped pistachio nuts
1 cup milk
1/2 cup butter, melted
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1 egg, slightly beaten
1/3 cup seedless raspberry jam


1. Heat oven to 375°F. Line with paper baking cups or grease bottoms only of 10 jumbo muffin cups.

2. In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.

3. Reserve 1/3 cup of the largest pieces of chopped chocolate and 2 tablespoons of the pistachios. Stir remaining chopped chocolate and pistachios into dry ingredients.

4. In a small bowl, combine milk, butter, lemon peel, vanilla and egg. Add to dry ingredients all at once, stirring just until dry ingredients are moistened.

5. Fill each paper-lined muffin cup with 2 tablespoons batter. Spoon a teaspoon of jam into center of batter in each cup. Spoon about 1 tablespoon of the remaining batter over jam in each cup. Top each with reserved chopped chocolate and pistachios.

6. Bake for 20 to 25 minutes or until tester inserted in center comes out clean. Cool 5 minutes then remove muffins from pan. Serve warm or cooled.

Note: For regular-sized muffins, line 20 regular-sized muffin cups with paper baking cups or grease bottoms only. Fill each muffin cup with 1 tablespoon batter. Place 1/2 teaspoon jam in center of batter in each cup. Spoon remaining batter evenly over each filled cup, covering jam. Top each with reserved chopped chocolate and pistachios. Bake for 15 to 20 minutes.

Makes 10 jumbo muffins or 20 regular sized

Recipe from Pillsbury Best of the Bake-Off Cookbook

London-based band Eat The Evidence have just released their debut album ‘Sex, Drugs and Wishy Washy Politics’. It’s every bit as good as the title would suggest.

“Fruit Of The Loot” has got it all going on. Funny, smart, and positively giddy with its ska and post-punk beats.

Check out Eat The Evidence on Facebook. You can buy their music here.


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Miniature Rainbow Pancakes With Maple Cream Cheese. Colours From Days Are Done.

With just a little extra effort (and an assortment of food gels) you can up your pancake game with these fun rainbow pancakes. Tint pancake batter in the colors of the rainbow and serve in a stack layered with a decadent maple cream cheese icing. Topped with a cherry and some jimmies, it looks like a party on a plate.

Miniature Rainbow Pancakes With Maple Cream Cheese


1 1/3 cups milk
1 tsp apple cider vinegar
1 egg
3 Tbs oil
3/4 Tbs vanilla extract
3 Tbs sugar
1 1/2 cups flour
3/4 tsp salt
2 tsp baking powder
Red, yellow, orange, green, blue and purple gel food coloring
Maple Cream Cheese (recipe follows)
Maraschino cherries with stems
Rainbow jimmies


1. In a bowl, combine milk and apple cider vinegar. Let sit for 10 minutes.

2. In a large bowl, whisk together the egg, oil, vanilla and sugar. Stir in the flour, salt, baking powder and milk-cider vinegar mixture. Stir well. If batter is too thick for your liking, thin with a little more milk.

3. Assemble 6 small bowls and add 1 cup of batter to each. Color the batter with the gel food coloring.

4. Ladle small circles of batter onto a hot griddle. Cook pancakes in batches and keep warm in a 170℉ oven until ready to serve.

5. Spread one pancake of each color of the rainbow with some of the maple cream cheese. Top stack with a swirl more of the cream cheese, top with a cherry and a sprinkling of the jimmies.

Serves 4

Maple Cream Cheese


4 oz cream cheese
1/4 cup maple syrup
1/2 tsp vanilla extract
1/2 cup confectioners’ sugar


1. With a mixer combine the cream cheese, maple syrup and vanilla extract.

2. Add confectioners’ sugar and beat until smooth.

Recipes from Mighty Delighty

What could go better with rainbow pancakes than some colours?

Colours in song form, that is.

‘Colours’, new from UK-based duo Days Are Done, is achingly beautiful. Every bit of this song takes you in…the guitar, the gorgeous vocals, the lyrics…perfect.

“Did I misread
or were there no signs?”

Check out Days Are Done on the band’s Website where you can learn of upcoming shows in the UK and buy their music.


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Pasta With Zucchini Sauce. New Music From Crane.

“I am Groot”.

In other words, this pasta dish is worthy of your favorite galaxy guardian. The light zucchini sauce over bowties is a simple meal with lots of star power.

Rigatoni With Zucchini Sauce


8 tablespoons unsalted butter
2 lbs zucchini, trimmed and chopped
3 cups chopped onions
Sea salt to taste
1 cup loosely packed fresh flat-leaf parsley
1 lb farfalle or rigatoni pasta
1⁄2 cup finely shredded zucchini (optional)
Grated Parmigiano-Reggiano cheese, to serve
Extra-virgin olive oil


1. Melt the butter in a large sauté pan. Add the chopped zucchini, onions, and salt. Cook over medium heat for 10 minutes, until the vegetables are very soft without browning. Set aside to cool for 20 minutes.

2. In batches, purée the zucchini-onion mixture with the parsley.

3. Return sauce to the sauté pan and place over low heat.

4. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain, reserving ½ cup of pasta water.

5. Toss the pasta in the sauce, adding some of the pasta water if the sauce is too thick.

6. Serve pasta sprinkled with shredded zucchini and Parmigiano-Reggiano and a drizzle of olive oil.

Serves 6

Recipe from

I like this song just from the title alone. Made me smile and then I had a listen.

Still smiling.

Check out Crane on the band’s Website where you can link to buy their music.


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Red, White And Blue Cake Roll. New Music From The Tambo Rays.

This Red, White And Blue Cake Roll has the fourth of July written all over it! So festive and pretty easy, the pop of color will wow everyone when you cut into it.

Red, White And Blue Cake Roll


1/2 cup vegetable oil, plus more for the pan
1 2/3 cups all-purpose flour, plus more for the pan
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup milk
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon red gel food coloring
1 teaspoon royal blue gel food coloring
Confectioners’ sugar, for dusting
Marshmallow Cream Icing (recipe follows)


1. Preheat oven to 350℉. Grease an 11 x 17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper. Brush the paper with some oil and dust with flour, tapping out the excess.

2. Whisk the flour, baking powder, baking soda and salt in a medium bowl.

3. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated.

4. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch batter red and the other batch blue with the food coloring.

5. Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don’t worry if the stripes aren’t perfectly straight).

6. Bake until the top springs back when pressed, 12 to 15 minutes. Let cool 3 minutes in the pan.

7. Dust cake with confectioners’ sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack peel and off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.

8. Gently unroll the cake and spread with half of the icing all the way to the edges.

9. Reroll the cake (without the towel) and trim the ends. Cover with the remaining icing.

Serves 10

Marshmallow Cream Icing


12 oz unsalted butter, softened
Pinch of salt
3 cups marshmallow cream
1 cup confectioners’ sugar
1/4 cup milk


1. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute.

2. Add the marshmallow cream and vanilla. Beat on medium-high speed until fluffy, 2 to 3 minutes longer.

3. Beat in the confectioners’ sugar, then beat in the milk until a spreadable consistency.

Recipes from Food Network Magazine

‘Yes And No’ will surely liven up your next party. It’s got that sound of summer quality about it.

Check out The Tambo Rays on Facebook. You can buy their music on Bandcamp.


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Beef Tostadas with Beans & Pickled Veggies. Listening To 1000 Mexicans.

Colorful and packed with flavor and texture, these Beef Tostadas with Beans & Pickled Veggies are a nice change-up from tacos. Pickling the vegetables only takes 10 minutes so they are ready to go once the beef is browned and seasoned.

Beef Tostadas with Beans & Pickled Veggies


1/2 cup white vinegar
2 tablespoons sugar
Salt and pepper
8 radishes, sliced
2 carrots, grated
1/4 head red cabbage, thinly sliced
1 pound lean ground beef
1/4 teaspoon ground coriander
2 (15 1/2 ounce) cans pinto beans, drained and rinsed
1/4 cup sour cream
8 (6-inch) soft corn tortillas, toasted or ready-made tostadas
1 cup crumbled queso fresco


1. In a saucepan, heat 1/2 cup water, the vinegar, sugar and 3/4 tsp salt over medium heat until the sugar dissolves, about 2 to 3 minutes.

2. In a bowl, combine the carrots, radishes and cabbage. Pour the hot liquid on top and toss well. Allow to sit for 10 minutes.

3. In a skillet, brown the beef over medium-high heat, about 8 minutes. Add the coriander and cook, stirring, for 2 minutes. Season with salt and pepper. Transfer to a plate.

4. Add the beans and 1/2 cup water to the skillet. Cook over medium heat, scraping up browned bits, until thickened, 3 to 5 minutes. Remove from heat then add sour cream. Mash the mixture with a potato masher. Season to taste with salt.

5. Spread the beans onto the tostadas. Top with the beef, pickled vegetables and cheese.

Serves 4

Recipe from Every Day With Rachael Ray

1980s’ band 1000 Mexicans are back at it with some new releases in the past few years. (No word on whether their current wardrobe is lame).

“Elephant Days”, from 2015, delivers the right dose of Brit-retro sound.

Check out 1000 Mexicans on the band’s Website where you can link to buy their music.


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Sesame Sausage Ramen Salad. New Music From Coastal Club.

Here’s a fun salad that’s perfect for a quick meal on a hot summer night. A lime-tinged sesame dressing is tossed with ramen, spicy sausage, snow peas and carrots. A sprinkling of green onions and some peanuts add flavor and crunch.

The recipe calls for chopping the peanuts, but I didn’t so my youngest nut-hating son could more easily pick them out. :)

Sesame Sausage Ramen Salad


3 packages (3 ounces each) shrimp ramen noodles
6 cups hot water
1 pound bulk spicy pork sausage
3/4 cup Asian toasted sesame salad dressing
6 sliced green onions, divided
1/2 cup chopped fresh cilantro
1/2 teaspoon grated lime peel
3 tablespoons lime juice
3 cups fresh snow peas, halved diagonally
1-1/2 cups julienned carrots
4 tablespoons chopped dry roasted peanuts, divided


1. Break ramen noodles into quarters and place in a large bowl. Reserve one seasoning packet and set others aside for another use. Cover noodles with hot water and let stand until softened, about 5 minutes. Drain well and return to bowl.

2. In a large skillet, cook and crumble sausage over medium heat until no longer pink. Drain.

3. Mix salad dressing, 1/2 cup green onions, cilantro, lime peel, lime juice and contents of reserved seasoning packet.

4. Add salad dressing mixture to the noodles. Toss with snow peas, carrots, 3 tablespoons peanuts and sausage. Sprinkle with the remaining green onions and peanuts.

Serves 8

Recipe from Simple & Delicious Magazine

I’ve got a newly graduated high school senior. ‘Alleyway’ perfectly expresses this special time in his life as he moves on and into the future. It’s new from the exceedingly good 3 song collection just out from Cincinnati-based band Coastal Club.

“Let it go and clap your hands
Throw your cap in the air
Dance away every fear that you have
Breathe it out and take a risk
Let’s go travel the world
Fall in love with the girl of your dreams”

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


Posted in Pasta, Pork, Salad | Tagged | 1 Comment

Short And Sweet. Quick Crescent Pecan Pie Bars.

I’ve got a great dessert for your next picnic.

Ooey-gooey sweet with crunch from the nuts, these Crescent Pecan Pie Bars are super yummy. I love them slightly warm with the filling soft and the crust fragrant from the oven.

Quick Crescent Pecan Pie Bars


1 can (8 oz) refrigerated crescent dinner rolls
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
1 tablespoon butter, melted
1/2 teaspoon vanilla
1 egg, beaten


1. Preheat oven to 350°F.

2. Unroll crescent dough and separate into 2 long rectangles. Place dough in ungreased 13 x 9-inch baking pan and press over bottom and 1/2 inch up sides to form crust.

3. Bake crust for 8 minutes.

4. Meanwhile, in medium bowl, mix pecans and remaining ingredients to make the filling. Pour over partially baked crust.

5. Bake 20 minutes longer or until golden brown. Cool completely then cut into bars. Store at room temperature.

Makes 24 bars

Recipe from Pillsbury

Time for a short song that is unbelievably sweet (and it is about a person).

And a sweet song that is more about things. I totally get the love that comes with an old favorite item of clothing.

“I got stories I can tell
And a few I never will
And a checkered dress that makes me feel sixteen”

Check out Shawnee Kilgore on her Website where you can learn of upcoming shows in Texas and buy the music.


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