Thursday, April 30, 2015


 This is my favorite breakfast of all time. Maple and apple chicken sausage is where it is at.
 Throw in a hearty handful of greens to wilt.
 Let some heat work its magic on your eggs.
 Sprinkle with a dash of kosher salt and pepper. 
 Stare in wonder at such lovliness.
Commence eating like it's the last meal you will ever enjoy!

Sunday, April 26, 2015

Greek Independance Day Parade

 Although Greek Independence Day is technically March 25th, Boston's Greek population celebrates a month later because let's be real...snow ruins everything.
Professionals dressed in traditional costumes lead dancing in The Commons.
 It was so great to see people from the crowd join right in. 
Oh the Greeks!

Thursday, April 16, 2015


 How glorious is this stack of bagels?!
 A perfect breakfast that is so simple to make. 
 The size is just right too.Not like those massive numbers you buy in the store.
 Typical Kate, eating and working at the same time.
 My's okay to be jealous.
 Favorite toppings: jams, honey, cream cheese, peanut butter, or maybe a combo!
 A close up of the beauties. 
 Good for sharing.
More eating on my part. Rest assured it was delicious.

Bagels: Makes 1 dozen 
  1. 1 tbsp active dry yeast  
  2. 1 tbsp sugar
  3. 1 3/4 cup warm water
  4. 1 tbsp kosher salt
  5. 4 cups flours
  1. Put yeast in a stand mixer. Add warm water and sugar and allow to foam (3-5 minutes.)
  2. Add in all the flour and salt and use a dough hook on a slow-medium speed for several minutes until a slightly sticky dough forms. 
  3. When the dough has come together nicely, brush the sides of the mixer bowl with vegetable oil and let the dough rise covered with a dish towel for one hour. 
  4. Get a pot of water boiling. you want a wide pot, but it doesn't have to be very full. I usually only have the patience for about three inches of water to boil. 
  5. Preheat oven to 400 degrees.
  6. After the dough has risen, divide into twelve equal pieces on a very lightly floured surface. 
  7. Cupping your hand over the dough and using the base of your palm to apply pressure, roll each piece into a tight ball and put on a greased cookie sheet. (or an un-greased silpat.) Cover with plastic wrap.
  8. Allow to rise for 30 minutes. 
  9. Once the dough has risen, use your thumb to press a hole in the center of the dough and then using your pointer and middle fingers together, widen the hole by rotating them in a forward circle a few times inside the hole.
  10. Put them back on the cookie sheet and bring over to your now boiling water.
  11. My pot only fit three at a time comfortable, but put as many as will fit without crushing each other into the pot. Boil on each side for two minutes. This is what makes the bagels chewy. 
  12. Take them out and let drain on a cooling rack until you have enough boiled bagels to fill a cookie sheet. If you want toppings now is the time to fill a small plate with them, (I used poppy seeds on a few) and dip the wet top of a boiled bagel in, putting the bagel bottom down on the cookie sheet. 
  13. I like to sprinkle my bagels with kosher salt. It's so simple but perfectly tasty.
  14. Bake the bagels for 24-27 minutes. 
  15. Let cool for a few minutes and then enjoy. I like standard cream cheese, but even just a fresh plain bagel can be so satisfying. 
Slightly Modified from Baking Bites

Monday, April 13, 2015

Peanut Butter Cookies

 These cookies are so soft…I hate when a peanut butter cookie is a crunchy thing.
 Every broken cookie was me steadily eating as I worked. Feed the hungry!
 Yes these cookies are made with dairy and gluten, and guess what? 
 They fast a thousand times better than those peanut butter cookies that don't have those ingredients. 
 These cookies make me so happy. 
 Maybe I should slather a cookie with a coating of peanut butter?
 Happy Eating! They stay soft for up to two weeks so don't go over baking them!

Peanut Butter Cookies: Makes 16 Large Cookies 
  1. 1/2 cup butter
  2. 1 cup peanut butter
  3. 1.2 cup brown sugar
  4. 1/2 cup granulated sugar
  5. 2 small eggs 
  6. 1 tsp vanilla
  7. 1 tsp baking soda
  8. 1/2 tsp baking powder
  9. 1 1/2-1 3/4 cups flour
  10. pinch of salt
  1. Preheat oven to 350. Line a cookie sheet with a silpat or parchment paper.
  2. Cream together butter and sugar in a mixer. Beat in the peanut butter.
  3. Beat in eggs one at a time. Add vanilla, pinch of salt, baking soda, and baking powder.
  4. Add flour last and add by 1/2 cups. You may not need that extra 1/4 cup of flour.
  5. Roll into large balls and flatten into patties in your hand.
  6. Criss-cross each pat tie with a fork.
  7. Bake for 8-10 minutes. If you want small cookies (who wants a small cookie?) bake for 7 minutes. These cookies will be soft still in the middle. Leave them too cool and they will stay soft longer.
Modified from Made From Pinterest

Thursday, April 9, 2015

Chocolate Pecan Biscotti

Clearly I have a thing for biscotti.
How can anyone say no to a cookie that cute? 
It's so perfect for  when entertaining others. 
 I love at the little crumbs too. Can't let any of the goodness go to waste. 
 I like a selection of goodies- no one and done here. 
  Amaretto is so delicious; I feel the need to put it in everything. 
And maybe take a sip or two while I bake, hehehe. 

Chocolate Pecan Biscotti: Makes 2 dozen 
  1. 2 cups flour 
  2. 1/2 cup cocoa powder
  3. 2 tbsp instant espresso powder
  4. 3/4 tsp baking soda
  5. 1/2 tsp baking powder
  6. 1 tsp salt
  7. 6 tbsp butter
  8. 3 eggs
  9. 1 tsp vanilla
  10. 2 tsp amaretto
  11. 1 cup chopped pecan pieces (Trader Joes sells bags for $3.99!)
  1. Preheat oven to 350. Line a cookie sheet with a silpat or parchment paper.
  2. Cream together butter and sugar in a mixer- Kitchen Aid is the king of all mixers!
  3. Add eggs one at a time, vanilla and amaretto. Continue to beat together at a medium speed. 
  4. While the mixer in a medium bowl sift together the flour, cocoa powder, espresso, baking soda, baking powder, and salt. 
  5. Add in the dry mixture steadily with the mixer on a slow speed.
  6. Add in chopped nuts. 
  7. When the dough has come together, take out and form into a large log. I make mine into the length of the cookie sheet and about 6 inches wide. If you want them smaller you can spilt the log into two and continue to make it long but not as wide.
  8. Bake the dough for 25 mintues and take out of the oven to cool for about 20 minutes. The dough may crack-mine sure does, it's totally fine; you're going to be cutting it up.
  9. Once the dough has cooled cut the log into 1/2"-3/4" wide pieces. Lay them down on the cookie sheet and cook for 5-7 min on the one side, then flip and bake the other side for the same time.
  10. ENJOY!
Modified from Brown Eyed Baker

Monday, April 6, 2015

Parfait Party

 Everyone in Boston thinks it's spring because we've had a "few" days where is hasn't been brutal. But I will pretend it's spring too and eat sweet strawberries to prove it.
 And the best use for strawberries? A parfait please.
 Double layers of my gingerbread & chocolate granola topped with Fage Greek yogurt and glorious fruit. 
 My first bite.
 Which as followed by my second bite. 
 I made a tiny, little whole. 
 No shame, but it was so yummy.
 Want a bite?
 Too bad, too bad; that one's mine. 
Breakfast is the definitely the best meal of the day. 

Saturday, April 4, 2015

Gingerbread & Chocolate Granola

 Oh mornings are so wonderful when you're making treats.
Some granola with thick yogurt maybe?
 I still write snail mail, especially with my super fancy stationary. 
 I may have let things get a bit out of hand. 
 Who wants dried fruit when you can have the fresh stuff with your granola?
 The recipe doesn't call for a plateful of chocolate chips; maybe it should.
 When I create this kind of magnificent spread, I basically want to kiss myself. That's how happy I get. 
 A little coffee, a little biscotti, sending a little hand-written love to someone. 
This granola is essentially dessert for breakfast, which means I have achieved greatness. 
Gingerbread & Chocolate Granola: Makes 7-10 servings 
  1. 5 1/2 cups rolled oats 
  2. 1/3 cup maple syrup
  3. 1/3 cup brown sugar 
  4. 1.2 cup vegetable oil 
  5. 2 tbsp honey
  6. 3 tbsp cocoa powder
  7. 3/4 cup chocolate chips 
  8. 1 1/2 tsp cinnamon
  9. 1 1/4 tsp ground ginger
  10. 1 tsp ground cardamom 
  11. 1 tsp ground cloves
  12. 1/2 tsp nutmeg
  13. pinch of salt
  1. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. 
  2. Combine maple syrup, vegetable oil, and honey in a small bowl and set aside. 
  3. Mix together rolled oats, brown sugar and cocoa powder thoroughly.
  4. In a small bowl whisk together spices and then add the spices to the wet mixture. 
  5. Pour the wet mixture over the oats and mix with a rubber spatula well until the oats are completely covered. 
  6. Divide the oats between the two pans and spread thinly.
  7. Bake for 40 minutes. Halfway through take each tray out and mix the granola around.
  8. Let cook and then store for up to two weeks. Eat plain, with Greek yogurt, or almond milk.