White Bean And Olive Hummus. New Music From 0171.

This is the 10th recipe for Hummus I have posted, but the first with olives. The addition of some black and green olives gives the classic dip some wonderful texture and flavor.

White Bean And Olive Hummus


2 (14 oz) cans white beans, rinsed and drained
3 cloves garlic
1/4 cup lemon juice
3 Tbs tahini
1 tsp chili powder
3/4 cup olive oil, plus more if needed
1/2 cup pitted Kalamata olives
1/2 cup pitted green olives
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup pine nuts, toasted
Paprika for dusting


1. Place beans and garlic in food processor. Process until roughly puréed.

2. Add the lemon juice, tahini, and chili powder and pulse to mix.

3. With the machine running, add 1/2 cup of the olive oil through the feed tube. Process until creamy adding more olive oil as necessary to achieve the desired consistency.

4. Add the olives, salt and pepper and pulse to coarsely chop the olives. Taste and add more salt if needed.

5. Spread hummus into a shallow bowl, smooth out the top, then drizzle with the remaining olive oil (I like to use extra virgin olive oil for the drizzle). Dust with paprika and sprinkle with the pine nuts. Serve with pita wedges, and carrot or celery sticks.

Serves 8

Recipe slightly adapted from Party Food Recipes by Mary B. Johnson

Hummus makes me want to dance. Join me in slinking around to this catchy, hypnotic, electro magic tune. It’s the brand new debut from London-based duo 0171.

Check out 0171 on Facebook where you can keep tuned to learn where to buy the music.


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Fudgy Bonbons. New Music From More Fatter.

Valentine’s Day is coming soon. If you want some sweets for your sweetie, these Fudgy Bonbons are perfect. A rich chocolate dough is wrapped around a chocolate candy kiss. After a quick bake the bonbons are covered in a swirl of white chocolate glaze and a sprinkling of candy hearts.

Fudgy Bonbons


2 cups semisweet chocolate chips
1/4 cup butter
1 (14 oz) can sweetened condensed milk
2 cups flour
1/2 cup finely chopped nuts (optional)
1 teaspoon vanilla
60 milk chocolate candy kisses, unwrapped
2 oz white chocolate baking bar
1 teaspoon shortening or oil
Heart sprinkles (optional)


1. Heat oven to 350°F.

2. In medium saucepan, combine chocolate chips and butter. Cook and stir over low heat until chips are melted and smooth. (Mixture will be stiff.) Add condensed milk and mix well.

3. In a large bowl, combine flour, nuts, chocolate mixture and vanilla. Mix well.

4. Shape 1 tablespoon dough (use measuring scoop) around each milk chocolate kiss, covering completely. Place 1 inch apart on parchment lined baking sheets.

5. Bake for 6 to 8 minutes. Do Not Over Bake. Cookies will be soft and shiny but will firm up as they cool. Remove from baking sheets. Cool completely.

6. Meanwhile, in a small saucepan, combine white chocolate baking bar and shortening. Cook over low heat, stirring, until melted and smooth. Drizzle over cooled cookies. Scatter with heart sprinkles, if using. Let stand until set. Store in tightly covered container.

Makes about 60 bonbons

Recipe from Pillsbury

If you eat too many fudgy bonbons you might very well get More Fatter. In that case, put on “Yeah You” and dance yourself silly with this crazy good song. Oh those horns.

“I want to have you
in my life”

Check out More Fatter on Facebook. You can buy their music here.


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Beef ‘n’ Bean Skillet Macho Nachos. New Music From Orville Peck.

There’s a big football game coming up soon.

It is no secret which team I am rooting for.

Why do I get the feeling that 85% of you just left the room? :)

No matter whether you are looking for some game time eats or a cozy dinner, these Beef ‘n’ Bean Skillet Macho Nachos are wicked awesome. Plenty of cheese and toppings are piled onto the spicy beef and beans. Heating the tortilla chips in the oven before serving is a nice touch.

Beef ‘n’ Bean Skillet Macho Nachos


2 Tbs olive or vegetable oil
1 lb ground beef
Salt and pepper
2 Tbs chili powder
2 tsp ground cumin
2 tsp ground coriander
1 small onion, finely chopped
1 jalapeño chile, finely chopped
2 large cloves garlic, finely chopped
1 can (15 oz) pinto beans, drained
Yellow or blue corn tortilla chips, for serving
1 cup shredded pepper Jack or Monterey Jack
1 cup shredded mild cheddar
1 tomato, chopped
1 tsp oregano
Pickled jalapeño slices
Small bunch fresh cilantro leaves, chopped
1 avocado, pitted and peeled, then chopped and dressed with the juice of 1 lime
2 green onions, chopped


1. Preheat oven to 400°F.

2. Heat a cast-iron skillet over medium to medium-high. Add the oil then the beef. Cook, stirring occasionally, until the meat is browned and crumbled. Season with salt and pepper then add the spices. Cook, stirring, for 1 minute. Add the onion, chile, and garlic then cook until softened, about 3 minutes. Add 1/2 cup water. Cook, stirring frequently, until absorbed, about 4 minutes. Stir in the beans. Reduce heat to low.

3. Arrange the chips on a rimmed baking sheet. Toast in the oven until lightly browned, 3 to 5 minutes. Remove from the oven. Turn on the broiler.

4. Top the beef and beans with the cheeses. Broil until bubbly, about 2 minutes. Top with the tomato, oregano, jalapeño slices, cilantro, avocado, and green onions.

5. Serve the Beef ‘n’ Beans directly from the skillet with the chips.

Serves 4

Recipe from Rachael Ray

Masked singer Orville Peck (whose disguise is much less elaborate than those masked singers) will release his debut album ‘Pony’ in March. The lead single “Dead Of Night” is a lovely slice of country goth with a hook that cooks.

“See the boys
as they walk on by”

Check out Orville Peck on his Website where you can learn of upcoming world tour dates and buy the music.


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Meringue Cake With Cream And Raspberries. New Music From Sail By Summer.

Make this cake and nobody is going to hate. Layers of crisp meringue, whipped cream, cherry syrup soaked sponge cake, vanilla scented pastry cream and a scattering of raspberries. Dessert heaven.

Meringue Cake With Cream And Raspberries

Ingredients For the syrup:

2 Tbs water
1/3 cup plus 1 Tbs sugar
3 Tbs maraschino cherry liqueur

Ingredients for the meringue rounds:

5 large egg whites
1 cup sugar
2 Tbs cornstarch

Ingredients for the layers:

Pastry Cream (recipe follows)
One 8-inch round sponge cake (recipe follows or use store bought)
1 3/4 cups whipped cream
1 cup raspberries
Confectioners’ sugar
Unsweetened cocoa powder


1. To make the syrup, bring the water and sugar to a boil in a saucepan. Allow syrup to cool then add the liqueur.

2. To make the meringue rounds, preheat oven to 250℉. Place sheets of parchment on 2 baking trays. Draw two 8-inch circles. Beat the egg whites with sugar and cornstarch until the egg whites form stiff, glossy peaks. Spread the egg whites evenly in the parchment circles. Bake for about 1 hour until just barely golden. (Meringue disks can be stored in an airtight container for up to 2 weeks)

3. Soak the sponge cake with some of the syrup using a spoon or a pastry brush.

4. Place one meringue disk on a serving platter. Spread with the pastry cream. Top with the soaked sponge cake layer. Pour over the rest of the syrup. Cover with the whipped cream, reserving some for the garnish.

5. Arrange some of the raspberries over the whipped cream and cover with the second meringue round.

6. Pipe the remaining whipped cream around the sides of the cake and on top. Dot with the remaining raspberries. Dust the top of the cake with the confectioners’ sugar and cocoa.

Serves 6 to 8

Pastry Cream


1 cup milk
1/2 vanilla bean, split lengthwise, seeds scraped
2 large egg yolks
1/2 cup plus 1 Tbs sugar
2 Tbs flour


1. In a medium saucepan over medium heat, bring the milk and the vanilla bean with its seeds to a boil.

2. Meanwhile, beat the egg yolks and sugar in a bowl. Add the flour and mix well.

3. Remove the vanilla bean from the milk and pour a little bit of the boiling milk over the egg yolks to temper them, whisking constantly. Whisk in the reminder of the milk.

4. Return the mixture to the saucepan and bring to a boil. Whisk constantly until the mixture thickens, about 5 minutes.

5. Transfer the pastry cream to a bowl and let cool. The pastry cream can be stored in the refrigerator for up to 3 days.

Sponge Cake


1 1/2 cups flour
5 large eggs
1 cup sugar
1 tsp honey
Zest of 1/2 lemon, grated
Vanilla extract
3 Tbs cornstarch plus 2 tsp


1. Heat oven to 350℉.

2. Butter and flour two (8-inch) cake pans.

3. In a heatproof bowl set over (not in) a pan of simmering water, heat the eggs with the sugar and honey. Whisk until sugar dissolves and mixture is fluffy. Stir in the lemon zest and a dash of vanilla.

4. Sift together the flour and cornstarch. Add to the egg mixture and gently fold in so that the eggs do not lose their volume.

5. Divide the batter between the two prepared pans. Bake for 15 to 20 minutes or until the tops are golden brown.

Recipes from Academia Barilla

That moment when you check your email and there is a message from one of your favorite musicians.


Hey Tricia

I’m the singer in Sail By Summer, a new band from Scandinavia. I’d like to submit a song for consideration / blog placement. I know there’s a lot of people reaching out, so thanks very much for your time. Please let me know if you need more information. All the best, William

I have adored William Hut for many, many years. It was love at first listen when I heard ‘By The Seaside’ on a mix CD given to me by a close friend from college whose cutting edge taste in music continues to this day. I bought every William Hut album I could find and bonded with my eldest son, about 7 at the time, by watching this video over and over. It mesmerized us.

Of course the email from William Hut was one of those mass generated mailers, but it was thrilling nonetheless. And so exciting to learn that he is involved in a new project.

I knew before I pressed play that Sail By Summer’s new song was going to be fantastic…because everything I own by William Hut is awesome and his voice speaks to my soul.

Now “Facing Dullness” is my new favorite song. Swirling pop that wraps itself neatly around you…and that voice. Pure heaven.

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


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Top 5 Posts In 2018

That’s what it looks like in Vermont right now. Not a black and white photo, either. It’s beautiful and brutally cold.

And completely inedible. (Well, I guess you could make some Snow Ice Cream)

The Top 5 Posts in 2018 are totally edible, though. They also happen to be the same 5 recipes from last year. So, here’s the link to last year’s roundup.

Instead of a rehash, Owl just give you these guys.

You know I love me a good band name. Yo Mama’s Big Fat Booty Band does not disappoint.

I love their song ‘Brand New Day’. It’s perfect for reflecting on what we want to happen in this brand new year. Be good to yourselves everyone. We’ve got this life. xx

“You and you and you
can only make it stop
The many dramas that control
every drop of our lives
Remember it’s your life”

Check out Yo Mama’s Big Fat Booty Band on the band’s Website where you can link to buy their music.


Posted in Brownies, Cake, Candy, Dessert | Tagged | 2 Comments

Gingerbread Spice Dutch Baby. ISITK is 8 today!

Keeping with my gingerbread theme to celebrate my blog’s birthday, I’ve got a delicious recipe from the fabulous Deb Perelman of Smitten Kitchen. The Dutch Baby is a skillet pancake that puffs as it bakes. This version has all of the fabulous, warm spices of gingerbread.

Gingerbread Spice Dutch Baby


2 large eggs
1 tablespoon packed brown sugar
1 teaspoon light molasses
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/8 teaspoon kosher salt
1/3 cup whole milk
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Pure maple syrup, for drizzling


Preheat the oven to 400°F. Place the eggs in a blender and blend for 1 to 2 minutes, until smooth and pale in color. Add the brown sugar, molasses, flour, cinnamon, ginger, cloves, nutmeg, salt, and milk and blend until smooth.

Melt the butter in a 9-inch ovenproof skillet over high heat, swirling it up the sides to evenly coat the pan. Pour the batter into the skillet and immediately transfer to the oven. Bake for 15 to 20 minutes, until the pancake is puffed up.

Remove from the oven, dust with powdered sugar, and drizzle with maple syrup. Serve immediately.

Serves 4

Recipe from Smitten Kitchen

Here’s a chipper little birthday song to celebrate the big day.

“You were born out of love
May this be a year of joy”

Check out Happy Rain on Facebook. You can buy their music on Bandcamp.


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Mincemeat Sticky Buns. New Music From Rié fu.

He has absolutely nothing to do with this post.

Moving on.

Here is an easy recipe for sticky buns that uses only 5 ingredients. Mincemeat, a combination of dried fruits and spices, is used to fill store-bought dough along with butter and sugar. Super easy, wicked tasty and fills your kitchen with heavenly aromas.

Mincemeat Sticky Buns


1 large navel orange
1 (9-ounce) package condensed mincemeat, crumbled (Don’t use jarred mincemeat…it’s too wet)
1/4 cup unsalted butter, softened
2/3 cup packed light brown sugar
1 pound frozen white bread dough, thawed overnight in refrigerator according to package instructions


1. Grate enough orange zest to measure 1 teaspoon, then squeeze juice from orange.

2. Stir together zest, juice, and mincemeat in a bowl and let stand at room temperature, stirring occasionally, until liquid is absorbed, about 1 to 2 hours.

3. Spread 2 tablespoons butter generously over bottom and lightly onto sides of a 9-inch square baking pan and sprinkle bottom with 1/3 cup brown sugar.

4. Roll out dough on a lightly floured surface with a floured rolling pin into a 16 x 10-inch rectangle.

5. Spread remaining 2 tablespoons butter over top of dough, then sprinkle evenly with remaining 1/3 cup brown sugar. Crumble mincemeat evenly over sugar.

6. Beginning from 1 long side, roll up dough into a log (like a jelly roll) and pinch seam to seal. Cut the log crosswise into 9 equal slices.

7. Arrange slices, cut side down and about 1 1/2 inches apart, in prepared baking pan. Cover pan with a sheet of wax paper and drape a kitchen towel over. Let buns rise in a warm, draft-free spot until they are almost doubled in size, about 1 1/4 hours.

8. Position rack in center of oven and preheat oven to 375°F.

9. Remove kitchen towel and wax paper from baking pan. Bake buns 30 minutes, then loosely cover with foil and continue to bake until cooked through, about 10 minutes more.

10. Cool slightly in pan on a rack, about 5 minutes. Wearing oven mitts, invert a platter over pan and, keeping platter and pan firmly pressed together, invert buns onto platter. Carefully lift pan off buns. Cool buns to warm.

Note: Buns can be baked 8 hours ahead. Cool completely in pan, then cover pan with foil. Reheat in same pan, covered, in a preheated 350°F oven until warm, about 10 minutes.

Makes 9 buns

Recipe from Gourmet Magazine

“Mirror” is just what I need right now.

Rié fu, the Tokyo-based singer, nails the thoughtful observations of a foreigner in another country. In her case these thoughts are from her time in Britain.

It’s stripped down, it’s rising up. Rié fu’s voice is pure loveliness.

‘I see you reflecting me’.

Check out Rié fu on her Website. You can buy the music here.


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