// recipe adapted from Pineapple & Coconut I've been on a little cooking kick lately after slacking off for way too long. It feels really good to be back in the kitchen creating meals for myself and as a result, I've been spending a lot less money and generally feeling better about my diet. Last week a miraculous thing occurred -…
cait
After wanting an ice cream maker forever I finally treated myself and set out on a mission to whip up the most tasty flavors of my favorite food possible. For my first foray into the ice cream making world, I chose to experiment a bit and use the bag of Peppermint Coated Pretzels that I had grabbed from Trader…
Today I've tapped into the expertise of a new friend of mine, Mark, to share some of his wine smarts. Mark is a sommelier at one of Chicago's top restaurants, the writer of Windy City Epicurean and most recently, one of the founders of the Second City Food Wine + Social Club. After being blown away at the inaugural Second…
The gorgeous food photography on Pinterest always sucks me in so I wanted to share a little pairing I think would go great together. Boozy brunch, anyone? Baked Blueberry French Toast // Tangerine Sorbet Champagne Floats
There's something a bit ironic about taking Cookie Butter and using it as an ingredient to create a cookie, its original form, but let's get over that for a second and talk about how amazing these cookies are. They're perfect - thin and soft but still crisp around the edges. They're satisfying without being heavy and as one…