foodie finds

Foodie Finds October


  1. Sweet and easy halloween-inspired almond meringue ghost cookies are on this month’s to-do list | via |
  2. Lettuce learn about these 14 common greens that make great substitutes for your go-to salads | via | 
  3. This weekend felt like the chilliest one in a long time and lasagna stuffed shells would have been great for a warming bite | via |
  4. Ever go and reach for some bread and find it rock-hard and stale? Before throwing it away, try this easy revival trick to bring your bread back to life  | via |
  5. Nine fun nail designs inspired by the flavors and colors of fall | via |

cantaloupe soup & crisped prosciutto

Cantaloupe Soup

My social media newsfeeds the last 24 hours have more or less consisted of people “peacing out” Summer 2015 — but, um… what about the next two weeks?!?

Every year I feel bad for these lowly couple of weeks following Labor Day that are still technically Summer, but get forgotten/dismissed and over-layed with discussion of pumpkin spice everything.

I mean — it was 92 degrees here in Philly today!! Just because your pool is closed and kids are back in school does not have to signify the end!!!

It ain’t over till it’s over, and that’s why today I bring to you: cantaloupe soup & crisped prosciutto!

Cantaloupe Soup Ingredients


If you’ve ever enjoyed melon wrapped in prosciutto, then you will definitely love this soup!

Plus, it takes less than 15 minutes to make. Woot.
Cantaloupe Soup Prep

The cucumber, apple and lemon help with both the texture and balancing of flavor. If this soup were to be straight cantaloupe then it would likely have been a little bit sweet and played more like a drink than a savory soup.

When deciding how I wanted to serve the finished product, I was all sorts of indecisive. So, I figured I would share each of my ideas with you, rather than trying to hone in on one.

That said, if I had to pick one, I probably would have gone with the soup served as a shooter. 1. Because they’re super cool looking/fun to eat and 2. Because serving someone a bowl of cantaloupe soup may be a bit overwhelming (depending on whether or not you’re serving it with something else).

My other options were:

  1. Going straight soup-to-bowl. Pretty standard. Pretty Safe.
  2. Leveraging the hollowed cantaloupe rind as the bowl!! Kinda fun. Kinda Messy.

Regardless of how you decide to serve/eat it though, this is definitely a must try!

What better way to give a nod to both Summer AND Fall than to use an ingredient of Summer in a Fall dish?! Keep the dream alive and try this soup in the next week or two…because it’s not Fall until September 23rd.

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live & laugh: homemade french vanilla ice cream

Homemade French Vanilla Ice Cream

It’s time to get patriotic. July 4th is upon us!

This weekend I am going to have my brother and a couple of his friends over to watch the fireworks and I really wanted to make something red, white & blue for the occasion and I wanted to make it ahead of time.

Enter, white ice cream, red sorbet and blueberries.

I have owned the ice cream maker attachment for my stand mixer for about seven years now and have probably made ice cream only two other times before this. I’m not sure why that’s the case though, because it is so easy to make different ice cream and sorbet bases.

I decided to go with a classic and make this homemade french vanilla ice cream to pair with a fruity raspberry sorbet that would be somewhat of a play on a creamsicle.

Homemade French Vanilla Ice Cream

I keep my ice cream attachment in my freezer at all times so when I do decide to make ice cream (about once every two years apparently) I can do so without hesitation.

This ice cream is considered french vanilla because of the egg-custard base, which I’m all about because it makes the ice cream so much more rich and delicious — in my opinion. I also went with using a vanilla bean as opposed to vanilla extract to have those brown flecks running through the ice cream, which is how I picture french vanilla ice cream.

To tie the patriotic vibe of this dessert together, I scooped my homemade ice cream with some raspberry sorbet and topped it all with some fresh blueberries. I liked having the light, fruity sorbet paired with the rich, creamy ice cream — perfect for a hot summer day. And aside from the blue color, the blueberries add nice little pops of texture to the dish.

So good!!

I’m not going to lie, I have been dipping into the ice cream all week since I made it…hopefully I have enough left for everyone to enjoy this weekend. What foods do you plan to indulge in??

Have a safe and fun Independence Day!!

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peach, avocado & watercress salad

Peach, avocado & watercress salad

It’s peach season — hello summer!!

Unlike a good amount of other fruit produce (i.e. berries, bananas, apples) peaches are not something that are available all year round in the store — unless you’re buying them frozen, which is totally cool too! But whenever the fresh peaches and other stone fruits arrive, my mind races on all the different ways to enjoy them before they disappear again.

I was in the mood for something savory and looking to make a yummy side dish for my lunch, so ended up with this peach, avocado & watercress salad.

Peach, avocado & watercress salad ingredients

Now, I know I have made a couple simple recipes in the past — but this has to be the easiest one ever! It’s literally chop everything, combine in a bowl, mix and consume:

Peach, avocado & watercress salad prep


The different ingredients in this salad struck a really nice balance…the sweet peach, peppery watercress, spicy jalapeño, cool avocado, acidic lime juice…all of it, it was SO good! I will note that because I bought and used the peach in the same day, it wasn’t as sweet/ripe as it could have been, but I somehow think that may have worked out for the better in this particular situation…

I enjoyed this as a side for lunch with my roast beef sandwich, but there was a lot leftover! So, I stored it in the fridge and enjoyed it as a cooling, refreshing side to a spicy omelette I made the next morning. It’s really such a versatile side that you have to try, especially because it’s almost no work at all!

Here’s the recipe for you to do just that.

And if you’re interested in another savory peach salad, give my peach, bacon and arugula salad a try!

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lemon berry pound cake & basil whipped cream

Lemon Berry Pound Cake


Well, well, well…

Look who decided to show up 6-months later to talk about lemon berry pound cake…yep, it’s me!

It breaks my heart to think that this much time has passed since I last shared anything from my kitchen with you all </3 And…I could go on with a list of a bunch of excuses, but to spare you…life just happens sometimes and, life happened…but I’M BACK!!

To make it up to you, I baked you this berry delicious pound cake :)

Lemon Berry Pound Cake Ingredients!


Lemon-flavored baked goods are some of my favorite things to indulge in (remember those lemon blueberry prosecco pancakes I made a couple years ago?!), especially when the weather starts to warm up..the flavor is just so bright and tart and fun…perfect for the warmer months.

Since lemons team up with blueberries quite often, I wanted to mix things up a bit and decided to bring raspberries to the party. I also wanted to have something that really balanced the tartness of all the lemon-berry flavors and came up with an interestingly delicious basil whipped cream, naturally!

Lemon Berry Pound Cake Prep

I was really pleased with how this pound cake turned out — and I’m fully convinced the lemon yogurt had a lot to do with it. The yogurt just does a great job of keeping the cake really moist, plus it adds another level of lemon-flavor without getting too-tart of a result, which may happen if you solely rely on lemon juice to get you there.

Speaking of flavor…it was so on point!

The mix of berries with the lemony cake was delicious all on its own, but when I added the basil whipped cream, it just rounded out the cake so well. Adding both raspberries and blueberries to this cake not only gave it a great flavor, but the colors were really pretty, too!

OH and I should note that absent from my photos is the lemon glaze that I made and drizzled over the cake as it was cooling. This is important — you don’t want to skip the lemon glaze because so much of the yummy tartness comes from it! Don’t worry though, as usual, I have everything written out for you..

Here’s the recipe!

So, here’s to not disappearing for another 6 months again. I promise I have some really great food and new posts planned for the coming weeks.

I’m so excited to be back, thanks for sticking with me!!




Lemon Berry Pound Cake Bite

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