If you've been around these parts for a while, you know that I am a huge comfort food fanatic. It is one of my food loves and specialties. And I enjoy all types of comforting food, no matter what time of year it is. Many people associate comfort food with winter, but not me!Read More
If you know me, you know that 1. I love food and 2. I love easy food. I tend to over-pack my life in just about every way imaginable (I'm constantly working on this), so food that is easy to make is an absolute necessity.Read More
This week is proof that despite all attempts at mapping out time, plans can become unhinged in the blink of an eye. I had grand plans to catch up on work, laundry, cleaning and so much more. But two sick boys (at separate 48-hour intervals) threw a wrench into my neatlyRead More
For once, I am sitting in a quiet house. My boys are peacefully napping, which means I have time to get some work done. But I am having a hard time finding words today. Apparently I am only able to be productive when, "MOMMY! My toe just fell off!" is being screamed across the house. Productive under pressure.Read More
Dan and I found ourselves sitting across the table from one another a few nights ago at one of our favorite restaurants. Alone. Without children. It was surreal and delightful. We have not been on an official date in months.Read More
A delicious appetizers with a chocolatey twist!
I received a box of fudge from Swiss Maid Fudge in the mail a few days ago, and in return I was asked to include fudge in some of my recipes. This is the second of my five fudge recipes, and by far the most unique of the bunch. Dan and I both thought it was a fun little bite. I loved all of the different flavors bouncing off my tastebuds.
Start out by lighting a grill and setting it to medium heat.
Remove the stem and innards from the pepper and discard the seeds. Cut the pepper into 8 equal strips and pat the insides dry with a paper towel.
Using a butter knife, spread a thin layer of mascarpone cheese onto the inner sides of the pepper slices.
Top that with a layer of softened milk chocolate fudge.
From there, you can get creative. I threw some finely diced red onion and thinly sliced fresh basil leaves over top. Kinda crazy! But when you are cooking with fudge, crazy is allowed!
Place the pepper boats on the grill and cook for 2 to 3 minutes, or until the cheese and fudge begin to melt. Remove from the heat and serve immediately.
I need to take a picture of The Infamous Pile of Snow because, sadly, it still stands. It plays mind games with me. I'll be cruisin' out of work on a beautiful day, excited to get home and spend time outside with my family. And there it sits, around that first curve, staring at me.Read More
Since the moment I opened my F&W cookbook, this very recipe has been screaming to me. The weather is finally gorgeous, and I mean gorgeous, here in good ol' Minnesota (and yes, the pile of snow still stands, but it is slowly shrinking), so grilling season is in full swing! There is nothing better than coming home from work on a beautiful day and opening our doors..Read More