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Saturday, March 29, 2014

Brown Butter Strawberry Banana Bread

I was browsing through recipes on Joy the Baker's blog the other day and one of the recipes really caught my eye; Brown Butter Strawberry Banana Bread. Now I don't know about you but I love banana bread, and with the addition of the strawberries in this recipe you really get a little extra treat inside every bite and it's just AMAZING! This recipe is also boyfriend approved, as mine requested another loaf as soon as this one was gone!

You can find the recipe for this delicious bread by clicking the link below!

Brown Butter Strawberry Banana Bread

I made this bread twice, once with buttermilk and again with plain yogurt, and both loaves turned out great. I also substituted half of the all-purpose flour with whole wheat flour.

This bread is so good you'll probably end up making it twice (or more) like I did! Enjoy!

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Thursday, November 28, 2013

Happy Thanksgiving!

I was really looking forward to thanksgiving this year; Although it wasn't at my apartment, which is too small to host, I was still able to cook a bunch of things and take them with me to my boyfriend's grandmothers house. We've been together for over 8 years and this is the first time I could show everyone in his family that I really can cook! I put together an amazing green bean casserole using this recipe from Williams Sonoma. A much better alternative to the Campbell's type using all fresh ingredients, and requiring you to fry up your own shallots (I threw in 2 tablespoons of soy sauce before adding green beans and also added a little Panko bread crumbs to the topping.) I put together a bacon and mushroom stuffing to stuff in the turkey,  fresh beets, and of course my favorite, pumpkin pie. 

My go-to pumpkin pie recipe is one from Paula Deen. It requires one package of cream cheese but this year I decided to switch it up a bit and use Mascarpone cheese. It is a little more pricey than cream cheese, but WOW does it make a difference! I also substituted half the white sugar with brown sugar. This was probably my best pumpkin pie yet and with my other contributions, I feel that this thanksgiving is one for the record. The best part of it all is sharing the delicious food with the ones you love and enjoying the holiday together.

Hope everyone has a happy and safe holiday!

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Thursday, January 12, 2012

french onion soup

With the cold winter weather, I have been craving a lot of soups lately. One soup I had really been wanting to make was French Onion. I always thought that French Onion was a complex and difficult soup to make, but it was actually very simple and very delicious!

French Onion Soup (makes 4-6 servings)


  • 5 or 6 onions, halved and then thinly sliced
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon sugar (to help with browning)
  • 1 teaspoon salt, plus additional to taste
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 teaspoons all-purpose flour
  • 3/4 cup dry white wine
  • 4 cups reduced-sodium beef broth (32 fl oz)
  • 1 1/2 cups water
  • Freshly ground black pepper
  • 1 baguette thinly sliced
  • 1 (1/2 lb) piece Gruyère Swiss cheese
  • 2 tablespoons grated Parmesan cheese


    1. Melt butter with olive oil in the bottom of a 4-5 quart saucepan. Add onions, tarragon, salt, and sugar. Cook over medium-high heat, uncovered, stirring frequently, until onions are a deep golden brown (about 45 min). * Don't cut down on the browning process, this is where the majority of the flavor comes from
    2. Once onions are fully browned, add flour and cook, stirring, about 1 min. Stir in wine and cook, stirring, another 2 mins. Slowly add in broth, water, and pepper (to taste) and bring to simmer. Allow soup to simmer, uncovered, stirring occasionally, for 30 mins.
    3. While soup simmers, place slices of baguette on baking sheet, 1 inch apart. Drizzle with olive oil, sprinkle with Parmesan, and cover tops with grated Swiss. Place under broiler in oven until bread is crisp and cheese is golden brown (be careful not to burn them).
    4. After the croûtes are complete, divide soup among oven safe crocks or ramekins, and place on baking sheet. Place a croûte in each, sprinkle with Parmesan, and cover with grated Swiss ( don't skimp on the Swiss!). Broil the soups until the cheese is golden brown and bubbling, about 2 mins. *Be careful, the crocks will be very hot!
    5. Serve and enjoy! ( I served with extra croûtes on the side)


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