Last October I visited a Bed & Breakfast in Vermont where the owner treated me one morning to a delightful yogurt parfait with his homemade granola. Ever since, I have been determined to create my own tasty granola. After much trial and error, and more than a few recipes, I decided what I really wanted to make was a granola bar that I could either toss into my purse to eat on the run or crumble into a greek style yogurt when I had the time to sit and eat breakfast or lunch. In the end, I modified Ina Garten’s “Homemade Granola Bars” recipe which you can find here. This is a wonderful recipe just as it is written (after all, would the Barefoot Contessa let us down? I think not!). I tweaked the recipe because I wanted to incorporate quinoa flakes into the bars for a protein bump up, sesame seeds for added flavor, and dried tart cherries for a little pucker. Continue reading
Two days ago, I tried out the Strawberry Icebox Cake Recipe from page 137 of the August 2011 issue of Woman’s Day Magazine.
You can find an instructional video from Woman’s Day here.
The recipe was easy to follow and came together with relative ease within the suggested timeframe.
My primary hardware used: Cuisinart Prep 9 9 cup food processor; 8 quart Farberware Millenium saucier; Kitchen Aid Ultra Power 5 hand mixer; Baker’s Secret loaf pan.
My review: The dessert cake came out tasty and refreshing. It was SWEET because the berries I used were quite ripe and the cookies I used were a slightly thicker than the magazine’s photo suggested. I liked that my end result looked similar to the magazine’s photo. Continue reading
Last week I had the pleasure of dining at SEABLUE at The Borgata Hotel and Casino in Atlantic City, NJ. (There is another SEABLUE located at the MGM Grand in Las Vegas, NV). SEABLUE is one of the many Michael Mina / Mina Group, Inc. restaurants. It was, of course, a lovely experience.
I started my meal with a glass of Manifesto! Sauvingnon Blanc ($10) which was vibrant and fruity as described in the wine list and complemented my meal very well. As an appetizer, I ordered the “Fritto Misto” ($12) Continue reading