|Ice Cream Cone "Cupcakes"|
Tuesday, July 2, 2013
Saturday, June 29, 2013
Every time I go into a Trader Joe's I remember how much I love that place. Look at these gorgeous mini heirloom tomatoes...and check out that huge thing of organic basil. Everything is so fresh.
It's like everything you love is in one place--you don't have to waste time walking around a huge grocery store passing tons of junk you don't want.
Have you tried these cookies? They are like Oreos, but much better. And they come in 3 flavors.
Salted pistachios. Yummers. They have tons of nuts, dried fruits, seeds...healthy and good stuff at a reasonable price.
And voila. This is what I made--an easy caprese salad with tomatoes, basil, mozzarella, olive oil and balsamic. Food that is quick and tastes good must start with good ingredients. Simple.
Oh yeah...almost forgot the real reason I went to TJ's...had to get this cheesecake for Salesi's birthday. Only $7!
Wednesday, May 15, 2013
Wednesday, November 7, 2012
Monday, October 15, 2012
I was craving chocolate cake but had no butter or eggs in the fridge...so I decided to try an olive oil cake recipe that turned out really moist and delicious. (I also was lacking ingredients for the super yummy marscarpone filling and chocolate frosting--scroll down to see a mouthwatering pic--so I made my own chocolate glaze out of sugar, water, and unsweetened chocolate bars.)
Olive Oil Cake
Wednesday, October 3, 2012
Monday, September 17, 2012
|Giant Chocolate Chip Cookie with Sea Salt: $2.50 (What a bargain!)|
Friday, September 14, 2012
I love any kind of ceviche. Even if it isn't real ceviche. What do I mean? Well usually ceviche is made with raw fish or seafood that is cooked in lemon or lime juice. But when I make ceviche with shrimp I use cooked shrimp found in the freezer section. Super easy and tastes just as good. And the best thing about ceviche? You can change it up every time you make it so you will never get bored.
Recipe by Kaci Uipi
(makes enough for 6-8 people as an appetizer)
20-30 pieces medium size shrimp, chopped in small pieces (I use 51-60 count that is cooked, peeled and deveined
found in a bag in the freezer section of any grocery store)
1 red bell pepper, minced
1 cucumber, peeled, seeded, and minced
1/2 bunch cilantro leaves, minced
1/2 poblano chile, minced (or any kind chile you like...I like poblanos because they aren't that spicy)
1/4 red onion, minced
1 can (12 oz) tomato or clamato juice
1 can (12 oz) tomato or clamato juice
juice from 2-3 limes
hot sauce, to taste
salt, to taste
Mix all the ingredients up in a bowl and serve with tortilla chips or on top of tostada shells.
Wednesday, September 12, 2012
|I've been seeing this 4 x 6 frame everywhere lately...I mean every party that is. It works great for signs and food labels because it's the perfect size and DOUBLE SIDED. Only problem is that I had no idea where to buy it...until now. I found out it's sold at IKEA. And even better--it's only 99 cents! Oh yeah and something else...ya know when you have that outdoor party and it's a little windy--well if you only had your signs in a frame they probably wouldn't blow away. (Now hopefully they have these in stock...)|
Tuesday, September 11, 2012
Name: Essence Bakery Cafe
Location: south east corner of Hardy and University Drive near ASU
Address: 825 West University Drive, Tempe, Arizona
Phone Number: 480-966-2745
Hours: Summer Hours are Tuesday-Saturday 7 AM to 3 PM and closed Sunday and Monday
Known For: French Macaroons
Essence Bakery in Tempe is known mainly for their French Macaroons. And I have to say...they are pretty amazing. Today I tried the Hazelnut Macaroon. Last time I tried the Meyer Lemon Macaroon. Both very, very good. But today I couldn't just try one thing...I of course had to also buy this sugary brioche bun with caramel cream in the center...yum.
They also have a breakfast and lunch menu including salads, sandwiches, quiche and tarts made with local produce. Their savory items run about $8.00. Macaroons are about $3.00. Other items like fresh fruit tarts and that sugary crusted caramel pastry I got today run around $5.00. I think the pastries are a little over priced, but then again I don't know of another bakery in my area that makes pastries like these. Do you?
Monday, April 30, 2012
Saturday, April 28, 2012
I LOVE making these little candy bags. Aren't they so sweet? These can simply be used as favors or as a way to arrange your candy on your buffet table... That way you don't have to worry about jars and scoops... The guests simply grab a little candy filled bag and start eating right out of it at the party.
Tuesday, April 24, 2012
I really love how this party turned out! This is exactly how I think a CINCO DE MAYO PARTY should look like--BRIGHT and COLORFUL! Of course, like always, these ideas can be used for a birthday party or other party as well.
Friday, April 20, 2012
It's about time I make something a little more advanced, don't you think? This recipe is very Classical French. Make this as a breakfast with toast, or as a vegetable side dish for dinner. Make it with or without the poached egg. Hollandaise goes really well with asparagus and other bitter, green vegetables such as broccoli.
Thursday, April 19, 2012
Wednesday, April 18, 2012
Tuesday, April 17, 2012
Someone named "anonymous" just asked me to post the recipe for this salad...and I never turn down a request from a "fan", so here it is...
Marinated Tomato Salad
Yield: 10 Servings (as a side dish)
10 hot house tomatoes (on the vine), thinly sliced
1 small bag washed arugula
2 small containers fresh ciliegine mozzarella (little cherry size balls)
about 3/4 pound fresh olives, mixed variety
fresh chives, chopped fine (about 1/2 of what comes in the small plastic container)
fresh basil leaves, sliced thin (about 1 small plastic container or about 10 large leaves)
1-1 1/2 cup good variety extra virgin olive oil
1/3 cup good variety balsamic vinegar
2 garlic cloves, minced
kosher salt, to taste
fresh ground pepper, to taste
Arrange all the tomato slices on the outside of a large round platter, overlapping as much as needed in order to fit on the platter. Sprinkle the tomatoes with the chives and basil. Next, border the tomato slices with all the little mozzarella balls. Season the cheese and tomatoes with salt and pepper, then drizzle generously with extra virgin olive oil. Add the arugula in the center making sure you can still see the pretty tomato slices. (Oh, and make sure you don't place your tomato slices in the fridge! Buy them the day before and leave them out, then slice them right before you make the salad.) Finally, add the fresh olives to the very top. For the vinaigrette, whisk together 1/3 cup balsamic vinegar, 2/3 cup extra virgin olive oil and minced garlic. Season with salt and pepper. Pour over the arugula when ready to serve.
Monday, April 16, 2012
Here's a party I did this weekend for a boy turning 7. It was different than other parties because I wanted everything to be on black instead of the usual white. I made boxes out of plywood and painted them black. These boxes worked out perfectly to add height to the cake and platters. I made the backdrop with lots of strips of black taffeta. Everything was great at this party besides it being REALLY windy! As you can see, for this picture, I don't have all my food labels out except the 3 center ones because the wind kept blowing them over.
Thursday, April 12, 2012
Here's part 2 of my "decorating with doilies" posts. (Go HERE to see part 1.) I still have some other great ideas so make sure you come back to see everything! And be sure to become a follower on the right side of your monitor. (Yeah, over there, where it says FOLLOWERS. Click on "join this site"!)