August 2015 Calendars – Holy Guacamole

Posted by on Aug 2, 2015 in *Calendars*, *Smitty & The Girl Series* | No Comments

August 2015 Calendar Guacamole

Smitty & The Girl

The Murder Mystery Year: Chapter 8

Last time… 

Petula waited for the right moment and, as soon as the fat officer was distracted, slipped to the opposite corner of the room to stand beside her sister. “I need your help.”

Rose turned to stare at her, far too openly for Petula’s liking. “No kidding. You need my help?” She crossed her arms over her chest. “Because we’re knee-deep into it now? And the cops are here? And our terrible, horrible aunt is here? And our mother is here and can’t stop looking at us and crying for five seconds? And then there’s the Newells. The sweet, sweet Newell family and your long-lost son-“

“All right, all right,” Petula hissed. “I get it. Can you please keep your voice down? And maybe stop listing all of the ways this is seriously messed up? Listen to me,” she said. “That other cop, the lady, took Freddy out of here when no one was looking. They’ve been gone for a while.”

“So?” But the usual edge was gone from Rose’s voice and her eyes darted over the room.


“Yeah, yeah, I know.”

“Rose, when we walked in, it was Freddy standing over Da-,” Petula’s voice cracked, “Over the body.”

“I know,” Rose snapped. “I know what I saw.” There was a sudden noise behind them, a clamor of activity. They both turned to watch Lily Newell break away from her conversation with the fat cop. He raised a hand to quiet her but she seemed to have realized Freddy was gone too and soon her voice was pitched over the din of the room. “No. No! Where is he? Where’s Freddy? Do not- don’t tell me to calm down. He is a minor! If he is being questioned-“

“He’s right here, Mrs. Newell.” The lady cop had appeared with Freddy, pale and wide-eyed behind her. She looked at everyone in the room. “Freddy was very helpful. He wants to find out what happened here as much as I do. And I think I finally know how to get the truth out of you people.”

More Smitty stories


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Sorbet in Grapefruit Cups

Posted by on Jul 27, 2015 in Desserts | No Comments

Sorbet in Grapefruit Cups from Some Kitchen Stories

I am looking for a house.

It is not going well.

I mean. It’s going fine. It’s as to-be-expected, I guess. I want very specific things and I’m being rather ornery and uncompromising (which isn’t like me, frankly. Is it?) and also… it can be very lonely to look for a house by yourself. Yesterday, I went to two open houses, drove around endlessly with the dog panting in the back, and went home and had a good cry. I find myself shying away from places that are plain and small and perfectly functional, as if they’re making a statement about me and my life. As if I am consciously crafting my future to be as such- plain and small and perfectly functional. Ooof. Being a grown up is hard.

Sorbet in Grapefruit Cups from Some Kitchen Stories

Things that are bolstering me today, in no particular order of emotional importance:

> This quote from Jessica Fetchor, lovingly transcribed and shared on Sprouted Kitchen:

“But we are always swept this way and that. We create the life we want to live, yes. Then, in return, that life creates us. We follow the tides; we have no other choice. We splash about beneath the brightest of moons, then the darkest of skies, tug hard from the surface on anchors that refuse to budge, and then, if we are very brave, dive deep.” 

> This quote on Farmette, recalling a (very rainy) Irish summer BBQ:

“Imen, we get on with it here in Ireland. We just get on with it. Put up a tent or marquis if you feel the need. Everyone will come, you’ll see.”

> This photo. (Look, I don’t know why it makes me feel better, okay? Maybe because it makes me feel 10 years old again? Have mercy.)

Sorbet in Grapefruit Cups from Some Kitchen Stories

And these pictures. Sometimes when I get the photos of this week’s recipe from Nicole, I smile. Sometimes I do a happy clap. Last night, I saw them and laughed. There’s just something so cheery about these little cups. Little unassuming grapefruit halves filled with summer cheer.

Sorbet in Grapefruit Cups from Some Kitchen Stories

Sorbet in Grapefruit Cups

Source: Bon Appetit | Makes: 8 | Print Recipe

Do Ahead: Sorbet cups can be made 1 day ahead. Cover once sorbet is solid and keep frozen.


4 medium red or pink grapefruits
2 pints fruit-flavored sorbet or sherbet, slightly softened


1. Cut grapefruits in half and juice them. Using a large spoon, scrape out pulp and flesh.

2. Peel away any residual white pith so you’re left with completely clean rinds. Fill grapefruit halves with sorbet and smooth tops flush with edges of fruit using a small flexible spatula or butter knife to make cups; freeze until ready to serve.

3. Cut each sorbet cup in half to make quarters just before serving.

Funfetti Cheesecake

Posted by on Jul 20, 2015 in Desserts | 5 Comments

Funfetti Cheesecake from SKS

Marla and her daughter Charlotte stood outside by the truck. Charlotte looked over the stacks of boxes in the trunk and Marla went over her list. “Cinnamon swirl rolls?”


“Hot dog and hamburger buns?”

“Got ’em.”

“Blueberry coffee cake?”


“Croissants and danishes?”


“My world-famous, fun and festive funfetti cheesecake?”


“2 bags of pasta?”


“Potato chips?”

“Enough for a small army.”

“I think that’s it.” Marla smiled with satisfaction and nudged her daughter toward the front seat. “Come on, we’ve gotta move. The girls will be at the house by now.”

Funfetti Cheesecake from SKS

On the drive to Darlene’s, Charlotte heard her mother’s list roll over and over in her head. She watched the trees change as they left one county and entered the next. It was nearly forty minutes to Darlene’s house. Her place was the only one big enough to house Marla and the rest of their girlfriends, though it was the most out of the way for everyone. Over the years, the weekend-long festivities had extended to the groups daughters who were now all in their early to late teens and had their own weekend-long party in Darlene’s basement. Charlotte was fifteen, right in the middle of the group, who were only friends this one weekend a year. She frowned, feeling the usual nerves and antsiness that comes with spending the weekend with girls she barely knew, and found herself saying, “You’re not even able to eat any of the food we’re bringing.” Marla was diabetic and “recently and highly sensitive to gluten.” Charlotte glared at her mother, as if this were her choice of affliction. “Why’d we bring all that food if you can’t even eat it? You can’t even get anything out of it, all this work and planning and stuff.”

Marla smiled at the same changing trees. She had none of her daughter’s nerves, only her anxiousness to get there already, to tuck into two days of long, winding conversation, bottles of cheap wine and enough food to feed Terre Haute. She inevitably came home more tired than when she started but happier too. The talking was what she was needing most. Every year, it seemed like they all needed it more than ever. “There are different ways to get fed, baby girl.” She settled back in her seat, content in the drive and unbothered, for once, by her daughter’s sudden silence.

Funfetti Cheesecake from SKS

YOU GUYS. It’s the middle of July. Already. Summer is here, it is happening. It can’t be stopped.

I spent the weekend with a bunch of girls/ladies/women that I whole-heartedly adore. The little snippet above should give you a good idea of how it went down and how I’m feeling right now. I feel like I can sleep for a week but I am very happy. (Also Trainwreck is awesome; if you’re in need of some girlfriend time and your girls are busy, Amy’s a good substitute.) And hey, cheesecake. With sprinkles in it. It didn’t make the roster for this weekend but I’ve already got it in mind for next time.

Funfetti Cheesecake from SKS

Funfetti Cheesecake

Source: Sally’s Baking Addiction | Serves 12 | Print Recipe


For the crust:

1 and 1/2 Cups (150g) of graham cracker crumbs (about 10 full sheet graham crackers)
6 Tablespoons (87g) of unsalted butter, melted
1/3 Cup (67g) of granulated sugar

For the filling:

24 Ounces (675g) of cream cheese, softened
1 Cup (200g) of granulated sugar
1 cup (240g) of sour cream or plain yogurt, at room temperature
1 Tablespoon of vanilla extract
1/4 Teaspoon of almond extract
3 Large eggs, at room temperature
3/4 – 1 Cup of rainbow sprinkles
Optional: additional sprinkles and whipped cream for garnish

*Note on sprinkles: be gentle when folding in rainbow sprinkles and don’t overmix.


1. Adjust oven rack to the lower third position and preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Set aside.

2. Make the crust: Grind the graham crackers in a plastic bag with a rolling pin or a food processor, until fine. In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. The mixture will be thick, coarse, and sandy. Press into a 9-inch springform pan and halfway up the sides. Make sure the crust is very compact and tight. Bake the crust for 7 minutes. Let cool as you prepare the filling.

3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and granulated sugar together on medium speed in a large bowl – about 3 full minutes until the mixture is smooth and creamy. Add the sour cream, vanilla, and almond extract and beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Very gently fold in the sprinkles, starting with 3/4 cup, and they may bleed a little.

4. Pour the filling into the cooled crust. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.

5. Bake for 50-60 minutes or until the center is almost set. (When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center.) Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely to room temperature.

6. Refrigerate overnight or at least 6 hours. Top with additional sprinkles and whipped cream, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.

7. Make ahead tip: Freeze baked cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.


Tomato Peach Salad for Summer

Posted by on Jul 14, 2015 in Entrees, Salads | One Comment

Tomato Peach Salad

“This is really wonderful, Flo.”

Oh, please. No. It’s not. I can’t believe we’re eating it. “Thanks!”

“Yes. I love the chicken, Flo.”

Are you kidding? You’re kidding, right? The chicken is dry, the salad is too sharp, I used too much cheese in the pasta salad. I’m actually shocked you’re all eating it and haven’t stormed out of here. Was that an eye roll? Did Kay just roll her eyes? She’s an amazing cook, she knows everything on this table is oversalted and overcooked. The gig is up. “That’s so nice of you, thanks!”

“You’ll have to give me the recipe for all of this!”

You mean the recipe for the chicken, the recipe that’s so vague and poorly written that I spent thirty minutes trying to figure out what ‘vapor the chicken’ means and then threw off the whole schedule to get the rest of the dinner party menu on the table at the same time? All for a chicken that’s so dry and tasteless, I can use it to plaster the guest room? That recipe! “Sure! I’ll make you a copy!”

Tomato Peach Salad from SKS

I just posted this on Instagram this morning, an excerpt from As Always, Julia which I’m rereading and loving just as much as the first time . It’s a collection of letters between Julia Child and Avis DeVoto that span Julia’s writing of Mastering the Art of French Cooking (it’s not for everyone- if you can read a three page letter about the quality of kitchen knives in the 1950s with delight, then you will love it. And also, hi, we should be friends.)

In this particular letter, Julia lets out a random little rant about how annoying it is to be a guest at a dinner party and have to be constantly reassuring the hostess that the food she cooked is actually good:

“I make it a rule, no matter what happens, never to say one word, though it kills me. Maybe the cat has fallen in the stew, or I have put the lettuce out the window and it has frozen, or the meat is not quite done… Grit one’s teeth and smile.”

It’s so hard to actually do this. I think about it a lot as I bite my tongue over something I’ve made. (Or am I crazy? Please tell me I’m not crazy.) Is it connected to our inability to take a compliment without being self-effacing (hi Amy) or are we just our harshest critics? Or do we have expectations that something we worked really hard on will be transcendent, and usually it’s just… a lot of hard work to make something that’s very, very good… and that’s absolutely good enough but maybe “very, very good” is not enough for the effort? I don’t know. But it’s hard.

And yet this salad… look how pretty this summery salad is! Wouldn’t you be so happy if someone put this down in front of your face and you did not have to make it or pay for it? And you got to eat it on a deck with your favorite friends or your sister or your new neighbors? What a gift food can be. What a gift Julia is, to be there in the morning, ranting beside my morning cup of coffee, reminding me not to be an idiot and focus on the best part of making food- that others get to eat. That you get to eat. That you made something, kid. And that’s definitely good enough for today, tonight and every day. Bon appetit indeed.

Tomato Peach Salad from SKS

Tomato Peach Salad with Tofu Cream

Source: Bon Appetit | Serves: 8 |Print Recipe

Do Ahead: Tofu cream can be made 1 day ahead. Cover and chill.


8 Ounces of silken tofu
4 Tablespoons of Sherry vinegar, divided
4 Tablespoons of olive oil, divided
2 Tablespoons of soy sauce, divided
Kosher salt and freshly ground black pepper
3 Medium heirloom tomatoes, cut into 1-inch wedges
1 Pint of cherry tomatoes, halved
2 Medium peaches, cut into 1⁄2-inch wedges
1⁄2 Small red onion, thinly sliced
1⁄2 Cup of fresh corn kernels (from 1 medium ear)
2 Tablespoons of chopped fresh tarragon
2 Tablespoons of chopped fresh chervil or basil, plus sprigs for serving
3 Slices of thick grilled or toasted country-style bread, cut lengthwise into wide strips


1. Make tofu cream: blend the tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt.

2. Make the dressing and the salad: whisk together remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

3. To plate: swipe tofu cream on a platter and arrange tomato salad over; top with herbs. Serve with crusty bread.


July 2015 Calendar – Chocolate Whiskey Tart with Toasted Beer Marshmallow Meringue

Posted by on Jul 3, 2015 in Desserts | 2 Comments

July Calendar from Some Kitchen Stories


Smitty & The Girl

The Murder Mystery Year: Chapter 7

Last time… 


“I didn’t know we were coming to the house until we turned onto that long driveway. I knew it was bad because Dad started using his low voice with Grandma. But she was driving and we just… pulled up. She just parked the car like she came here every day and got out and went and rang the bell. And Dad was sitting in the car with me. And I just… I went after Grandma. The front door opened and she and I went in. I could see Dad in the car, just staring at the house.” 

Freddy cleared his throat. She wanted to tell him to keep going but there was no real need. He was lost in the memory now and he needed to say it all out loud. She’d seen a few victims, a few witnesses, go through this- once they started, they had to keep going. “We saw the lady, Sylvia, and her maid. They looked really surprised to see us. The maid kept staring at me. And then Dad came in. And the yelling started. There was a lot of yelling. And then, I don’t know. It happened really fast.”

“What did, Freddy?”

“Just.” He looked at her, his eyes glassy. “All of a sudden, the front door opened and my mom- and that lady was there.”

“Petula Mathers?”

“Yeah. And her sister. The tough one. And then everyone started talking at once and I just- I wanted to- I needed air, so I went outside to the terrace. And I was standing there and there was this noise-“

“What kind of noise?”

“I- I don’t know.”

“A bang? Or did it sound like someone got hit? Like when you hit your head on something?”

“The second one, I guess.”

“Where did the noise come from? Inside the house?” When he nodded, she said, “And you were outside on the terrace.”

“Yeah.” Freddy frowned. “And I walked into the kitchen and suddenly everything got real quiet. It was creepy. And there was this noise, I think it was a cat, and it ran through the kitchen and spooked me and I tripped on this thing on the floor, a purse or something.”

“A purse?” Clemmons frowned. “You tripped on a purse in the kitchen? But everyone was in the parlor arguing when you left?” He nodded. “Huh. Wait right here, would you?”

Freddy blinked. “Why?”

“Because I want you to look at some purses.” She patted him on the arm, satisfied to at last having found something to go on, no matter how small.

More Smitty stories

HAPPY 4TH OF JULY. S’mores for everyone!

The S’Mores Recipe Collection

S’More Cookies | S’Mores Pizza | S’More Pie | S’Mores in a Jar

Get the recipe for Chocolate Whiskey Tart with Toasted Beer Marshmallow Meringue below…


Download your July 2015 Calendar here:

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Chocolate Whiskey Tart with Toasted Beer Marshmallow Meringue

Source: Adapted from | Makes approx. 3-4 tartlets, depending on size of your pan | Print Recipe



3/4 Cup of finely ground graham crackers (about 6 sheets)
1/4 Cup of hazelnut meal, or finely ground toasted hazelnuts (or 1 cup ground graham crackers)
5 Tbsp of unsalted butter, melted


2 Tbsp of cornstarch
1/8 Tsp of salt
1/2 Tsp of instant espresso powder
1/2 Cup of heavy cream (whole milk should also work)
2 large egg yolks (save the whites for the meringue)
1/2 Tsp of vanilla extract
5 Oz of dark chocolate (ideally 60% or more cacao)
2 Tbsp of whiskey


1 Cup of Guinness Draught
3 Egg whites at room temperature
Pinch of cream of tartar
1/2 Cup of granulated sugar
10.5 Ounce of bag mini marshmallows


1. Preheat the oven to 325°F. Place graham crackers in a food processor and grind until fine (or smash in a large Ziploc bag). In a large bowl, mix 3/4 cup of the graham cracker meal, 1/4 cup hazelnut meal or finely ground toasted hazelnuts, and melted butter until moist. Press into the bottom of the tart pan and bake for 10 minutes.

2. FILLING: In a small saucepan, combine the cornstarch, salt, and espresso powder. Pour 2 tablespoons of the cream into the mixture and whisk until smooth. Turn the heat to medium-low and pour the rest of the cream in a steady stream into the saucepot, whisking constantly to prevent lumps. Add the egg yolks and continue to whisk, heating the mixture until it thickens and just begins to bubble.

3. You’ll know it’s thick enough when you swipe down the back of a spoon and the mixture doesn’t run together (this should take a few minutes). Immediately remove from heat and add chocolate and vanilla extract. Stir until the chocolate has melted and the mixture is smooth. Last, stir in the whiskey until fully incorporated and the mixture is smooth. Pour filling into the graham cracker crusts and chill in the refrigerator until cold, about 30 minutes.

4. TOPPING: Place the Guinness Draught in a small saucepan and bring to a simmer. Let the beer cook until reduced to 1 tablespoon, about 20 minutes. Let cool.

5. Using an electric mixer beat the egg whites until foamy. Add the pinch of tartar and mix again until the mixture thickens slightly and becomes opaque. Gradually add the granulated sugar and beat until the mixture holds stiff peaks. Fold in the marshmallows using a large rubber spatula. Fold in the beer reduction. Pile meringue high atop the tart and brown with a kitchen torch.


Roasted Potato and Poblano Tacos with Chipotle Cream

Posted by on Jun 30, 2015 in Entrees | One Comment

Roasted Potato and Poblano Tacos with Chipotle Cream

June was a brutal month. The calamities, mishaps and tragedies had been piling up for weeks until finally Millie pulled her old Camry up the street and parked it in front of her mother’s house. When the car idled and stopped, Millie actually let out a sigh of relief. It was the last day of June- already that month, she’d blown a tire and gotten into a fender bender in the office parking lot. She was fairly certain as she wound the car toward her mother’s house across town, that June would keep fighting her until its very last breath. 

“It’s Mercury in retrograde,” her coworker Lisa had said flatly. The complaints around the office had spread like a brush fire and everyone around her marveled at the onslaught of bad news that seemed to come their way daily. Millie didn’t know anything about Mercury. But she was starting to get very familiar with sympathetic nodding. 

She opened the car door and suddenly a boy on a bicycle flew past her, missing the door by inches. He yelled and called her a bad name as he sped away and Millie paused for a minute to catch her breath, still caught in the vision of what might’ve been. It took her a moment to collect herself and when she closed her eyes, she was hit with a scent in the air, one that sent her spinningly back to childhood. Browning beef, like the back of a Taco Bell. Millie smiled. That’s right, she thought, it was Tuesday. Taco Tuesday. To her mother, this was a very real thing, a weekly holiday. The dining table would be filled with colorful plates and bowls, dotted with peppers and onions and relish, dishes of sour cream and bright orange cheese. There would be a plate of those taco shells that stood up on their own. 

Millie sat back in the front seat of her car, her door dangerously open, safe for a moment in the scent of her memories. 

Roasted Potato and Poblano Tacos with Chipotle Cream

I have a few hard-and-fast taco rules. 1) Corn tortillas only. Toasted until warm, pliable. 2) 1 part creamy (avocado/cream) 1 part crunchy (radish/white onion) 1 part savory (fish/meat/hearty, seasoned veg) 1 part green (avocado again/lime/cilantro or all three) 3) 2 tacos for an austere, weeknight meal and 3 tacos for the weekend because #party. 4) Always make sure there’s cotija or feta on the table. 5) A side of tortilla chips and salsa counts as a side salad.

Nicole came up with this awesome recipe using roasted potatos and poblano peppers. I’m somewhat embarrassed to admit that it was all too easy for me to make this since I always have a bulk of the ingredients in my house. Which makes me wonder how many tacos I’m eating…

Roasted Potato and Poblano Tacos with Chipotle Cream

Our 4th of July Recipes

No Bake Happiness Pops | Holy Crap S’More Cookies | Vanilla Ice Cream Cake with Berry Sauce | Hamburger Cupcakes | Berry Cobbler | Blueberry Hand Pies | Sour Cherry Lemonade | Sweet Whiskey Lemonade |  Caesar Wedge Salad with Bacon and Parmesan


Roasted Potato and Poblano Tacos with Chipotle Cream

Makes approx. 10 tacos | Print Recipe


1 Pound potatoes, such as fingerling, cut into 1/2” pieces
4-5 Poblano peppers
2 Tablespoons olive oil
Salt and pepper to taste


1 Cup creme fraiche or sour cream
2 Chipotle peppers in adobo sauce
1/3 Cup of chopped sweet onion

Salt to taste


8-10 corn tortillas
Lime wedges
Fresh cilantro
Cotija cheese crumbles


To make the peppers:

1. Preheat broiler or heat a gas grill to high. If broiling, put poblano peppers on a lined baking sheet and roast, turning a few times, until tender and charred all over, approx. 15 minutes.

2. Place peppers in a large ziplock bag and allow to steam for 15 minutes. After 15 minutes, peel peppers, remove seeds and slice into 1/4 – 1/2” strips. Set aside.

To make potatoes:

3. Preheat oven to 425°. Line baking sheet with parchment.

4. Toss potatoes with olive oil and a sprinkling of salt. Scatter over baking sheet in an even layer and roast for 20-15 minutes, stirring a few times to toast evenly. Roast until lightly browned and tender through.

To make the chipotle sour cream:

5. Combine sour cream, chipotles, and onion in a food processor or blender. Blend until creamy and smooth. Salt to taste.

To assemble tacos:

6. Warm corn tortillas in a pan (I like to toast mine right on my burner, watching them carefully, because I’m a rebel) and top with chipotle sour cream, roasted peppers and potatoes, cotija cheese crumbles and fresh cilantro. Serve with lime wedge.


Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits

Posted by on Jun 18, 2015 in Desserts | One Comment

Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits

We are swimming in strawberries.

Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits

Okay, well, technically these cream cheese swirled biscuits are swimming in strawberries. But so are we. They’re popping up everywhere. In Maine, it’s just a few days before the strawberry festival, before I go to the farm and load up a box with enough strawberries to fill a vault. In late June, I am the Scrooge McDuck of strawberries.

It’s been a long week- feverish and frenetic and pitched with moments of deep, tremendous sadness (but down south and close to home). My bones are still rattling.

One of my best and dearest and most loved friends is coming to visit this weekend. I’m not exaggerating when I say that I’ve been holding on to the idea of This Visit for the last four full days. I am wading through work and sadness and humid air, caught halfway between the now and two days from now, when I can pick up my friend from the airport, give her a gigantic hug and then parade her through Maine. Strawberries everywhere.

Wishing you quiet moments and heavy skillets of summery comfort.


Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits

Skillet Strawberry Cobbler with Cream Cheese Swirled Biscuits

Source: | Makes one 12” skillet | Print Recipe



5 Cups (about 3 pounds) of fresh or frozen strawberries, hulled + halved if large
1/3 Cup of sugar (brown sugar or granulated sugar)
2 Tablespoons of fresh lemon juice
2 Teaspoons of vanilla extract + one vanilla bean (optional), seeds removed
Pinch of sea salt (about 1/4 teaspoon)


3 Cups of all-purpose flour
2 Teaspoons of baking powder
1 and 1/2 Sticks (12 tablespoons) cold salted butted (or unsalted with a pinch of salt)
3/4 Cup of buttermilk
1/4 Cup of honey
8 Ounces of cream cheese, cubed


1. Preheat the oven to 375°F.

2. Prep a 12-inch cast iron skillet with butter or cooking spray.

3. In the skillet, combine the strawberries, sugar, lemon juice, vanilla, vanilla bean and a pinch of sea salt. Toss well to combine.

4. In a large bowl, whisk flour and baking powder together. Using a pastry blender or your hands, add butter pieces to the flour and mix until coarse pea-sized crumbles remain.

5. Whisk together the buttermilk and honey and pour into the flour mixture. Stir with a spoon until just combined, trying not to overmix. Use your hands if needed to bring the dough together. Fold in the cream cheese.

6. Use a 1/4 cup measure to drop batter onto the strawberries or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Place the rounds on top of the cobbler. (You will have leftover biscuit dough which can be baked on a sheet with parchment and eaten warm, slathered with butter and jam.

8. Bake the cobbler for 40-45 minutes or until the strawberries are bubbling and the biscuits lightly golden. Serve warm with a scoop of vanilla ice cream or whipped cream.


Strawberry Lemonade

Posted by on Jun 13, 2015 in Drinks | No Comments


She didn’t mean to float away, it just sort of happened.

One minute, they were all together on the dock. The next, she had climbed into the raft. He immediately put the baby on her lap and she closed her hands around the chubby little waist but then the baby started to cry, big wails, and he picked the baby back up. She waited a moment longer and then someone nudged the raft. It bobbed on the cold lake water for a moment and then started to move. 

Maybe she should’ve worked hard to paddle. Maybe she should’ve been nervous as the raft moved and bobbed and then didn’t stop moving or bobbing. Before she knew it, she was on her back on the bottom of the small raft, the nape of her neck resting against a tiny pool of cold water. She stared up at the blue sky and closed her eyes, the sun nowhere in sight. 

She knew she should be worried about sunscreen, about food, about the sun’s blinding light on her eyes, on how the baby felt watching her float away. She knew she should be worried about many things, all of the things. She should be worried, most of all, for how she would get back across the lake, to the dock, to the house. Instead, she stayed down and closed her eyes. The raft would make it back to shore eventually, she thought. And if it didn’t, she would swim. It felt good, she thought, to decide not to worry.



Last night, I stayed up later than usual but I didn’t mind. We’re having a cookout lunch at the office today and I was getting ready. I shucked corn and tossed the long husks into the trash, stirred things together in a square container with a big spoon, put other crucial things in a bag. I poured thick, black-speckled espresso ice cream from the churner into a second square container and stirred in fat hunks of leftover donuts. I tried not to dwell too much on how tired I felt, this late in the week, or if a spoonful of coffee ice cream would keep me awake.  I tried not to worry or wonder if tomorrow would be another hot day. If someone would cry at work. Lately a lot of people have been crying at work. It’s a strange feeling, to want to be deeply happy, to be close to it, right up against it, and be around crying people. It makes you feel a little crazy. I’m hungrier for sun and summer than I thought I’d be.

Have a good weekend, friends. Look for light, wherever you can find it. A raft on a lake, a homemade fruity cocktail, your friend’s new house in the country, coffee and donuts ice cream, naps in air conditioning, farmers market, long runs, deep sleeps. Okay? Okay. Me too.

Strawberry Lemonade

Makes: Approx. 1 1/2 Gallons | Print Recipe


2 cups plus 2 tablespoons granulated sugar
2 cups water
1 gallon cold water
2 cups fresh lemon juice
2 cups sliced strawberries plus more for garnish
fresh mint
gin (optional)


1. Make the simple syrup: combine the 2 cups sugar with the 2 cups water in a medium saucepan and bring to a boil over low heat. Stir until the sugar dissolves, remove from heat and allow to cool.

2. Make the strawberry puree: combine the berries with 2 Tablespoons sugar and allow to rest for 10 minutes. Blend the berries and sugar in a blender or food processor until finely pureed. Press mixture through a fine-mesh strainer.

3. Add a gallon of cold water and the lemon juice to a pitcher. Add the simple syrup and strawberry puree and stir well.

4. Fill glasses with lemonade and ice, garnish with fresh mint sprig and sliced strawberries.

5. Optional cocktail version: add 1.5 oz gin to 1 cup strawberry lemonade and stir well.


June 2015 Calendar – Mexican Street Corn

Posted by on Jun 2, 2015 in *Calendars*, *Smitty & The Girl Series* | One Comment

Mexican Street Corn Calendar from SKS

Smitty & The Girl

The Murder Mystery Year: Chapter 6

Last time… 

It didn’t take long for Clemmons to get the kid alone. Gibbs simply walked into the room where the suspects gathered, made a big fuss over everyone heading into the kitchen for something to eat and hustled Mike Newell and his mother in first; no one noticed Clemmons hang back with Freddie. 

“Look, here’s the deal,” she told him frankly. The kid looked at her with eyes that were glazed over from a combination of tired and shock. “I know this is rough. I want you all to be able to go home as much as you probably do. I can’t do that until I get statements from everyone.”

“I’m a minor,” Freddie Newell said quietly. He was skinny as a rail and had a streak of blue hair but he spoke with an assurance of a man twice his age. “If you want to get my statement, my father needs to be here.”

“Right.” Clemmons narrowed her eyes, interested in the way he watched the two redheads trail out of the room. One of the women, the one who was distinctly not a former cop, glanced over her shoulder, caught Freddy’s eye and looked away, her face flushed red. Clemmons thought back to all the town gossip she’d heard over the years- wasn’t there something about the Newell kid and the Mathers, she thought. “Petunia Mathers is your mom. Isn’t she?”

“Petula Mathers,” Freddie replied. He’d gone slightly pale. “She left when I was born.” He cleared his throat and she didn’t miss the disdain in his eyes when he looked at her now. “I guess everybody in town knows.”

Clemmons nodded. “If it makes you feel better,” she said. “I know a little bit about that. My family had its share of the town gossip around the time I was born.” He had no response to that but she knew he was listening. “I didn’t know my mama either. My gran raised me. She wasn’t a stranger to the Mathers either. Used to work in this house, in fact.” 

Freddie looked at her now. “Did she know my gr- did she know Frank Mathers? The guy who d-died?”

“A little.” Clemmons offered him a grim smile. “I just want to help, Freddie. I want to know what really happened here. Can you help me? Shed a little light?” 

More Smitty stories


Let me sum up life for you- there are tomato slices slow-roasting in the oven. There is banana bread cooling on the counter. It’s raining (drip-drip-drip). And someone just discovered that this is currently free on Amazon Instant Video.

What I’m saying is, as of now, June could be a lot worse.

Get the recipe for Mexican Street Corn here.

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Thai Pineapple Fried Rice

Posted by on May 29, 2015 in Entrees | No Comments

Thai Pineapple Fried Rice from Some Kitchen Stories

Marnie opened one eye and looked at the clock. 5:45am. She groaned and turned it off, 5 whole minutes before it was set to start ringing. Beside her, Ed stirred. She rolled over onto her back and into his shoulder, looked into the one eye he had open and said, “I don’t know if I can handle going into work today.”

He was on his stomach, his arms shoved under the pillow. He shifted closer so his bare shoulder leaned up against hers and closed his eyes. “This week sucked.”

“Don’t say ‘sucked’,” she said automatically.

“Fuck that.” 

She snorted. “Right. Sorry.” She let out a sigh that shook the bed. “I think I need a mulligan.” Ed opened his eyes. With a grunt, he rolled over and pulled a piece of paper from beneath the mattress. They looked at it together. “Tiger’s next,” he said, pointing to the list of their children’s names. Beside each name was a few dates. “I think she’s good- no tests or anything at school today, no projects due.” 

“Great.” Marnie let out a pitched yawn.

“What are you guys going to do?”

“Let’s see. She’s been yapping about Asia since she did that history paper. We’ll get Thai food for lunch downtown. It’s a good day for fried rice.”

“It’s always a good day for fried rice.”

“And then we’ll walk around Chinatown. I haven’t been there in ages. And then, you know, whatever we feel like.” She let out another sigh, this one happier than the first. “I feel better all ready. Think you can you help me with the extraction?” 

“Sure.” Ed tucked the paper back under the mattress and wrapped an arm around her, thinking. “I’ll tell the kids she’s got a dentist appointment before school. And I’ll volunteer to take her but whoops, I’ve got that meeting by the school and the dentist is across town. So maybe you should get her and I’ll run the lunatics to the school.”

“Perfect.” Marnie lifted a hand and he gave her a high-five. “Perfect day.”

Thai Pineapple Fried Rice from Some Kitchen Stories

So the heat. The heat is happening. The dog basically feels the way I do which is “can we just… stop moving… altogether?” He’s become so immobilized, my furry grandpa of a beast, that it feels like he’s moving underwater. And it’s not even that hot out yet- by July, we’ll both be walking around with ice packs tied to our heads.

I’m slooooowly transitioning to “summer food town.” My body, as I’m sure yours is too, is starting to crave really crisp, cool tasting things. This afternoon I ate a salad without complaint. I know that won’t last (like Leslie Knope, I just cannot feign interest in salad) so I’m stocking up on dishes that satisfy my summer requirements (crisp, clean, flavorful and spicy) and this fried rice is perfect. Nicole can’t stop eating it and neither will you.

Thai Pineapple Fried Rice from Some Kitchen Stories

Thai Pineapple Fried Rice

Source: Cookie and Kate | Makes: 2-4 Servings | Print Recipe


2 Tablespoons of coconut oil or quality vegetable oil, divided
2 Eggs, beaten with a dash of salt
1 and ½ Cups of chopped fresh pineapple
1 Large red bell pepper, diced
½ Bunch of green onions, green and white parts, thinly sliced
2 Cloves of garlic, pressed or minced
½ Cup of chopped raw, unsalted cashews
2 Cups of cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 Tablespoon of reduced-sodium soy sauce
1 to 2 Teaspoons of chili garlic sauce or Sriracha
1 Small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnishing


1. Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to an empty bowl. Wipe out the pan of excess oil.

2. Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

3. Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.

4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

5. Add 1 tablespoon soy sauce and sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with Sriracha on the side.

Note: Cookie and Kate has fantastic notes on how to make this vegan and gluten free! She’s become one of my go-to sources since I’ve started cutting back on gluten and dairy for stomach reasons. Check it out.


Pull-Apart Brioche Cinnamon Roll Bread

Posted by on May 23, 2015 in Breads, Breakfast, Brunch, Desserts | 3 Comments


Maddie hovered beside the food table, pretending to mingle.

She had walked into the party so casually, with such grace and ease, but somewhere between her third and fourth vodka tonic she had become somewhat obsessed with the fact that her offering to the party, an asparagus and green onion tart (in a freeform galette pastry that Maddie had been assured would make her look both rustic and elegant) was still completely and utterly untouched. Well, aside from the small square in the corner that Maddie had cut off herself, in a vague attempt to prove that the tart was edible! Oh look, someone took some of the tart, now I can join them and I won’t be the first person to cut into this gorgeous and so thoughtfully-vegetarian dish and look how pretty it is- it’s so, what’s the word, rustic. And yet fancy. Who did this? Who made this? The woman who made this clearly has her shit together, I bet she didn’t even have to take off her rings while putting it together, this rustic and elegant and vegetarian (so thoughtful!) dish, have you tried the asparagus tart? It’s so good. Here take mine, it’s so good. Get some before it’s gone.

Maddie hovered beside the food table, wondering if she should cut another slice of her poor, lonely tart. She cast a baleful eye on the other plates. Brenda’s deviled eggs were going fast. Kyle’s guacamole was a hit, yes, but guacamole was always a hit; Kyle was playing it safe with his monochromatic tie and he was playing it safe with his party offerings. Nan’s coconut kale salad was a towering monstrosity but people dug into it with giant spoons, like they were in the last Whole Foods on earth. Even Tonia’s pathetic contribution of cashew hummus and carrots had attracted the majority of Patty’s book group, who were all on Whole30 and raving about it as they gnawed on carrot nubs and their pale eyes roved over everyone’s small plates as they slid past. But no corner of the table was as populated as the dessert section. Maddie watched with envy at the crowd of laughing, giddy people who were tucked over a plate of brownies, a mountain of thick and chewy bakery cookies and two monstrous cinnamon roll bread loaves. 

She leaned over her sad tart and gave in, cutting it into small squares so that it might become more appealing, more accessible, more like the person she was trying to be. She arranged them on the plate and spaced them out, saying good-bye to rustic and elegant and going for ease-of-grab, vowing to make and bake cinnamon bread next time, great big loaves of them. 


Do you know how long I have wanted to make pull-apart bread? Do you know how long I have wanted, desired, ACHED to make pull-apart brioche cinnamon roll bread? Way too long. It makes me sad to admit how long. Don’t be like me, kids! Don’t wait! Do it. FOLLOW YOUR DREAMS.

One year ago: Ottolenghi’s Classic Hummus

Two years ago: Sweet Whiskey Lemonade

Three years ago: The Twix Tart

Four years ago: Pretzel Bites with Honey Mustard


Pull-Apart Brioche Cinnamon Roll Bread

Source: Half-Baked Harvest | Makes 1 large loaf or 2 9×5 loaves | Print Recipe

*Overnight alert! The brioche dough comes together easily but needs 1-2 hours to rise and then an overnight rise in the fridge.

Ingredients: Dough

1/4 Cup of warm water
3 Teaspoons of instant yeast
3 Tablespoon of granulated sugar
1/2 Cup of warm whole milk
1 and 1/2 Teaspoons of salt
3 Eggs, beaten
12 Tablespoons of butter, melted
3 and 1/2 – 4 Cups all-purpose flour
Half a vanilla bean, seeds (optional)


6 Tablespoons of unsalted butter, softened
1/2 Cup of brown sugar
2 Tablespoons of ground cinnamon
Half a vanilla bean, seeds (optional)
Pinch of sea salt


2 Ounces of cream cheese, softened
1 Cup powdered sugar
1-2 Tablespoons of milk or cream, to thin
1 Teaspoon of pure vanilla extract


1. In a large bowl, combine warm water, yeast and sugar and mix until well-incorporated. Allow the mixture to sit for a few minutes.

2. Add the warm milk, salt, eggs and melted butter and mix until combined. Gradually mix in the flour until the dough comes together. (Tip from my bread-making class: add 3 cups of flour and then add the remaining flour in 1/2 or 1/4 cup intervals, gauging the wetness of the dough and its need for flour as you mix it together.)

3. Remove the dough from the bowl and place on a lightly floured surface. Kneed into a smooth ball for a few minutes (the butter will make the dough very soft but it shouldn’t be overly sticky). Grease a large bowl and add the dough to the bowl. Cover the bowl with plastic wrap and let sit 1-2 hours or until the dough has doubled in size.

4. To make the filling: add the brown sugar, cinnamon, vanilla beans and salt to a bowl and mix well.

5. Lightly dust surface with flour. Once the dough has doubled in size, punch the dough dough and roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the very soft butter evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal.

6. Place the log seam side down on a baking sheet lined with parchment paper. With a pair of sharp kitchen scissors cut diagonal slices almost to the bottom of the log. Arrange the cut sections so that they lean to alternating sides. Use your hand to gently push the dough together to help compress the log better.

If using the loaf pans: Cut and shape the dough as directed and then use your hands to push the dough together to almost the size of you bread pan. The dough will zigzag slightly. Using the parchment paper, lift the dough up and into the bread pan.

7. Immediately cover the dough and place in the fridge overnight. (Note from Half-Baked Harvest: do not let the dough sit at room temperature long or it will start to get very big.)

8. The next morning, preheat the oven to 350 degrees F. Remove the dough from the fridge while the oven preheats and brush with 2 tablespoons melted butter. Bake the bread log for 20-25 minutes (the bread in the loaf pan needs about 45-50 minutes) or until lightly browned on top- do not over bake.

9. While the bread is baking, whisk the softened cream cheese, powdered sugar and vanilla together until smooth. Add milk until your desired consistency is reached.

Serve the warm, gooey, sticky, sweet bread with a drizzle of frosting. Everyone loves you.

Garlicky Salad with Crispy Chickpeas

Posted by on May 15, 2015 in Entrees, Salads | 3 Comments

Garlicky Salad with Crispy Chickpeas // Some Kitchen Stories

When the alarm kicked off, Sandra didn’t hesitate- she could feel the tired still ripping through her in waves. It was an exhaustion she could not ignore. She checked her phone to see if any morning meetings had popped up overnight (aka the worst, aka this better be important, aka are-you-aca-kidding-me-with-this shit) and they hadn’t. She promptly patted George the dog on his big, dopey head, climbed back into bed and was asleep in minutes.

She walked into work humming under her breath. It had been a glorious morning. She’d taken George to the beach, an impromptu treat and he’d sorely needed the run. After, she’d done yoga, drank a giant cup of coffee and read a magazine. She’d taken a few minutes in the parking lot at the office and just stared at the light coming through the trees. She was an hour and a half late to work. When Sandra walked in calmly with her lunch in her hands for later, Carly the receptionist stared.

As soon as she made it to her cube, he was on her, in an instant. Tyler, the little tyrant, who had been promoted far too many times at the age of 27 because he’d chosen to abandon his condo and move into their boss’s butthole.  His head barely edged over her cubicle wall, the dark hair slicked back. He must’ve just watched Boiler Room again. Sandra took her time removing her coat and took off her sunglasses last, ignoring the way he tapped her wall impatiently. She put her things in order and finally smiled warmly at Tyler. “Good morning. Oh.” She picked up her delicious salad and tapped the edge of the container. “Better put this in the fridge.”

“You’re late,” he hissed in a huff as she walked past him toward the kitchen. He was on her heels like her neighbor’s yipping shih-tzu. “Over an hour late. I had a question about your report from yesterday and you weren’t there.”

Sandra pursed her lips thoughtfully. “The report that I gave you yesterday? The one you suddenly told me about on Monday that was due on Friday, today, even though it was easily two weeks worth of work and I had four days to get it done? The report that required me to stayed late at the office, until nine or ten, all week to finish? That report?” She turned on her heel (they were new and tall, she towered over him now and she loved them. She considered bronzing them for her wall) and raised an eyebrow.

Tyler’s eyes darted around. People were watching. Ben was practically on the edge of his chair, she was surprised he didn’t have popcorn in his hands for the show. Tyler cleared his throat. “Yes,” he said, his smirk still up and defiant. “That report.” 

Sandra smiled. “Well, I’m here now. And I was an hour and a half late into work because I decided to stay late in my own life, at home. I felt that really needed serious attention. I’m glad I did because I feel wonderful now and ready to answer any questions you might have about the outstanding, thorough and well-written report that I worked so hard on this week, per your request.” In one swift motion, she put the salad in her fridge, twirled around, grabbed a bottle of water and relished the sound of her heels on the tile as she walked away. “If anyone needs me, I’ll be at my desk.”

Garlicky Salad with Crispy Chickpeas // Some Kitchen Stories

Happy Friday sunflowers!

Did you have a good week? Did you make stuff? Did you take care of your own heart? Did you ask for help when you needed it? Did you eat delicious things? I hope you did all of those things. If you didn’t and the week was very long and difficult, I’m happy to remind you that it is now practically over. If days of the week were food, Saturday would be your favorite food. Saturday is a chocolate peanut butter cake and you get to have it tomorrow, yay.

Actually, I’m going to take this pep talk one step further and say that if you had a long and difficult week, the question “did you take care of your own heart?” still very much applies- in fact, it matters more during hard weeks than it does during easy weeks. Women tend to put themselves last on the care list when there’s so much external stuff to do.

Nicole is on a well-deserved vacation with her family, frolicking on a beach in the Carolinas. I hope she’s sincerely not reading this. (Or am I the only one who views a vacation as a terrific excuse to flee any and all screens that don’t have the letters T and V attached to them? Just me? Fair enough.) But I hope she packed up and brought more of this delicious, flavorful, protein-rich salad with her. I’m having it again next week, myself. Maybe adding some dried apricots to it or cherries. Whatever my heart wants, that is.

Garlicky Salad with Crispy Chickpeas // Some Kitchen Stories

Garlicky Salad with Crispy Chickpeas

Source: Minimalist Baker | Serves 2-3 | Print Recipe

10 ounces (6 cups) kale, baby spinach, green leaves- loosely chopped or torn

1 15-ounce can of chickpeas, rinsed, drained and thoroughly dried
1.5 Tbsp of olive oil
2.5 – 3 Tbsp of tandoori spice*
1 Head of garlic
1/4 Cup of tahini
2 Tbsp of olive oil + more for roasting garlic
2 Lemons, juiced (1/3 cup)
1-2 Tbsp of maple syrup or honey
Pinch each salt + pepper
Hot water to thin


1. Peel apart garlic cloves but leave the skin on. Preheat oven to 375 degrees.

2. Add drained chickpeas to a mixing bowl and toss with oil and seasonings.

3. Add garlic cloves and seasoned chickpeas to a baking sheet. Drizzle garlic with a bit of olive oil. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned. Remove from oven and set aside.

4. Squeeze garlic out of skins / peel away skins and add to a mixing bowl. Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk. Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup/honey for sweetness. Set aside.

5. Add kale to a large mixing bowl. Before adding dressing, add 1 Tbsp each lemon juice and olive oil to the kale and massage with hands to soften the texture and lessen bitterness. Then add as much dressing as desired (some may be leftover) and mix with a spoon.

6. Top with chickpeas and serve immediately. (If making ahead, I’d go only as far as to massage the lemon and olive oil into the kale- it’ll help the kale break down and taste better. Then, stash the components in the fridge and just assemble right before eating.)

* Make your own Tandoori Masala Blend: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.


Flourless Brownie Cupcakes

Posted by on May 9, 2015 in Desserts | One Comment

Flourless Brownie Cupcakes

We are never far from our 20 year old selves, Deena thought. She stood at the edge of a bar. She was forty-one and the simple act of standing at the edge of a bar was all it took to find her 20 year old self. Why wasn’t anyone talking to her? Should she break in? Is that rude? Where should she put her bag? On the stool? Did she sit or stand? She could stand but she’d worked on her feet all day at the plant and they already ached from all the standing that had been done. But if she sat, her thighs would spread like a dropped bean bag chair. Was she going to strike up a conversation with someone too young to know what a bean bag chair was? Her 20 year old self caught Deena’s eye in the mirror behind the bar. 

Deena sipped her drink and decided to stand. She chatted with Beth, her coworker who had long dark hair and was closer to the 20 year old version of Deena, who hated this scene then and even more so now that she was forty-one and the resounding word in her life had become “settle.” Her body settled. Her heart. It was the word that chased after her when she told people at work that she was unattached; unspoken but there in Beth’s eyes. “Shouldn’t you just settle now? For anything?” Beth who was so beautiful that the equally beautiful bartender stumbled in his haste to get her drink order. Or maybe Deena was just imagining that happened. Her 20 year old self, she thought, could not be trusted on such matters. She was forty-one and had learned that much.


Why don’t bartenders have an emergency stash of brownie cupcakes behind the bar? Isn’t that something we can make happen? Guys? You’ve got all those fancy cocktails with your rose hip syrups and your locally distilled gin and that dashing suspender/handlebar mustache combo- is it really such a stretch to keep a plate of warm-out-of-the-oven brownie cupcakes just behind the bar? So that when you see a person has had a really long day (week/month/how is it May already?) and they’re frowning over the menu that you really, truly made so much more complicated than it needs to be (if you know the majority of the drinking/eating population has no idea what the hell “eggplant-raisin agrodolce” is, can you at least describe how it tastes on the menu? So I’m not sitting there squinting at it, trying to guess the origins of the word like I’m in some restaurant spelling bee instead of putting delicious noodles into my face?) you can put a manicured hand on the bar, wait until that woman’s glassy, too-long-staring-at-the-screen eyes meet yours and utter the words, “do you want a mini brownie cupcake? Will that help?”

Yes. Yes, I believe it would. And even flourless and dairy-less, to boot, it’s just the thing you need. At least we can make them at home, at the end of that long day/week/month. At least we can do that.

Flourless Brownie Cupcakes

Flourless Brownie Cupcakes

Source: A Dash of Cinema | Makes: 18 Cupcakes | Print Recipe


6 Tablespoons of coconut oil
7 Ounces of semisweet chocolate chips
2 Eggs
2/3 Cup of coconut (or granulated) sugar
2 1/4 Teaspoon of vanilla extract
1/4 Cup of unsweetened cocoa powder
3 Tablespoons of arrowroot powder (or cornstarch)
A dash of salt


1. Preheat oven to 350°F and prepare your cupcake tin with liners.

2. Over low heat, combine coconut oil and semisweet chocolate chips until melted. Remove from heat and set aside.

3. Combine the eggs, vanilla and sugar for 3 minutes with a handheld or stand mixer.

4. Add the melted chocolate and coconut oil and mix.

5. Add cocoa powder, arrowroot and salt. Mix until batter is smooth.

6. Scoop batter into cupcake liners, about halfway. Bake for 20-25 minutes, depending on your cupcake size. Remove from oven and let sit in the warm pan for a few more minutes and then enjoy!

*I wrap these up and popped them in the freezer. Makes for a great emergency dessert. – J


May 2015 Calendar

Posted by on May 3, 2015 in *Calendars*, *Smitty & The Girl Series* | One Comment


Smitty & The Girl

The Murder Mystery Year: Chapter 5

Last time… 

The other officers came and the coroner with them. Clemmons sat in the study with Gibb, alone, and frowned over her notes. “Something’s fishy here.”

“How so?”

She tapped her pen against the paper. “I interviewed all of them, alone, and they all had different stories about how they ended up in the house with the body. As expected. But-“


“They all said they found the body first.” Clemmons shook her head. “They all made it sound like they walked into the parlor and Mathers was dead on the floor. No one was alerted by screams or shouts. They all claim to have found the body.”

“What about the ruckus that Bobby Mulpepper reported?”

“Oh, right, the ruckus. Sylvia claims it was a result of them ‘breaking into her house.'” She leaned back on the loveseat and clutched her pad in her hand. “Everyone except the kid.” When Gibb looked at her, she shrugged. “He’s a minor, I couldn’t talk to him without his parents present and that Mike Newell wouldn’t let him say a word.” 

“Let me see.” She handed the pad to Gibb and he studied her shorthand. He flipped through the pages. “Maybe they all walked into the room together, at the same time.” She snorted. “We ask them any more questions and they’ll lawyer up.”

“I know it.” Clemmons sighed. “If I could just get to the kid alone…”


“I know, I know.” She waved him off. “This is crucial, Gibb. As soon as they go in different directions, we’re sunk. I need all the pieces now. They can’t have time to corroborate their stories.”

“What if it was just an accident?” Gibb asked. He let out a grunt and removed a granola bar from his pocket. She stared at him. “What?”

“First of all, the man was clearly bludgeoned with something, did you see the angle of that head wound? Second, didn’t you eat a little while ago?” When he looked at her blankly, she prodded. “You ran out for Chinese, remember? When we first got on shift? Give me that.” She took a hunk of his granola bar and chewed on it for a minute. “I gotta talk to that kid.”

“You need to eat something too. Getting cranky. Here.” He handed her the rest of his granola bar and stood up. “All right, let’s go.” When she didn’t move, he hiked up his belt. “You want to talk to the kid, I’ll get you the kid. Let’s go.” He cast a glance around the study and shook his head. “This place gives me the creeps.”

More Smitty stories


I have to say, April was a pretty good month. I worked a ton (but got to take a little vacation, which felt decidedly earned, always a good feeling). I reorganized my kitchen and now have more counter space and it is AMAZING how that one small change has made me want to cook and experiment so much more than I did before. The insane amount of snow we had in Portland finally melted all the way and now I’ve almost forgotten what the streets used to look like (oh right, like this). And speaking of Portland, Tandem Bakery got a nice write-up in Bon Appetit this month, yay. (I may have cancelled my subscription to Bon Appetit this month because of #UnrelentingHipsterNonsense but still!)

Bring it on May! We’re ready for you.

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Red Pepper and Baked Egg Galettes

Posted by on Apr 30, 2015 in Brunch, Entrees | One Comment


Gerald, you don’t need a cookie.

You don’t need a cookie, Gerald.

Gerald, listen to me. I am your brain. I know what’s best for us. What’s best for us is… not to eat any more cookies.

You made them for your nephew’s birthday party, Gerald! Those cookies ARE NOT FOR YOU.

What are you doing? Gerald, sit down. Don’t pretend like you’re “just getting water” and “you must be thirsty.” You think I don’t know your tricks, GERALD? I invented the “I’m just getting up to get some water and oh, look, the cookies are right here.” I also invented the “I mean, we should probably try them, we don’t want anyone to get food poisoning.” No one has ever gotten food poisoning from properly prepared cookies, Gerald. Did you put shrimp in the cookies? Old shrimp? I must’ve missed that when we were making them. Also, if anyone’s going to get food poisoning, it’s going to be you because you ate some of the cookie dough even though it has raw eggs in it. 

Gerald, no, don’t…. huh… God, cookies are amazing. You were right, Gerald. This is good, I’m glad we did this. No, no, you were right. You always are.

Okay buddy. Let’s go back to Netflix.

Cookies… see you in 15 minutes.


And I’m off! Three days in beautiful Vermont to spend some quality time with my mama, eat way too much food, get massaged and hopefully not cry in the masseuse’s arms when she comments on how “tense” I feel in my shoulders (it’s… happened). I hadn’t planned this mini-vacay for very long but I knew I needed it. I plan on enjoying every second of it.

Until next time…


Red Pepper and Baked Egg Galettes

Source: The View From Great Island & Jerusalem Cookbook | Serves 4 | Print Recipe


2 large or 4 small red bell peppers, cut into 1/2 inch strips
2 small onions, (red or white) halved and cut into 1/2 inch wedges
fresh sprigs of thyme, leaves removed
1 tsp cumin
1 tsp coriander
6 Tbsp olive oil
handful fresh parsley, chopped
handful cilantro, chopped
1 sheet puff pastry, thawed
1 egg, beaten, for brushing the pastry
12 tsp sour cream
4 large fresh eggs
salt and fresh cracked pepper


1. Set oven to 400F°

2. Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.

3. Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn.

4. Sprinkle the veggies with half the fresh herbs and set aside.

5. Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 inch square. Cut into four 6 inch squares. Transfer to two parchment or silpat lined baking sheets.

6. Take a dull knife and score a little 1/4 inch frame around each square of pastry. Don’t cut all the way through. Prick the inside of the squares all over with the tines of a fork. Put back in the fridge for 30 minutes.

7. Remove the pastry from the fridge and brush all over with a beaten egg. Spread the inside of each square with 3 tsp of sour cream.

8. Top each with some of the veggie mixture, spread it out evenly, leaving the borders free, and leaving a shallow depression in the center for the egg, which will go in later.

9. Bake for about 10 minutes until rising and starting to brown.

10. Remove and carefully crack in egg into the center of each galette.

11. Put back into the oven for about 10 minutes until the egg is set.

12. Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil and eat right away.


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