Make it. Love it. Eat it.

Caramel and Bacon Brownies

There is not much to say other than; Everything is better with bacon.

I don’t think there will be much argument in saying that bacon is probably everyone’s favorite meat and if you don’t eat it, well then, you’re just missing out. Big time. People love bacon so much there is even a blog out there dedicated all to the amazing sinful strip of deliciousness. Check it out: Bacon Unwrapped.

I’ve always been a bacon on its own type person.

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Sisterhood Of The World Bloggers Award

Not even a month old and my blog was given the Sisterhood of the World Bloggers Award! I want to give a HUGE thank you to Pot, Meet Kettle for extending this wonderful award to me! Make sure to check out her page here and see all of her wonderful recipes and beautiful mouthwatering photos!

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Chocolate Chip and Cranberry Oatmeal Cookies

The beginning of another week is here and as I get back into my normal routine after last weeks crazy events I thought something home baked was in order.

Oatmeal cookies were never my go to cookie for baking or for eating. I stuck with chocolate chip usually and my favorite rainbow cookie if I was in a bakery. However my husband put in a request for oatmeal cookies. 

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Spicy Shrimp on Mascarpone Polenta with Chili Passion Fruit Sauce

After a busy beginning of the week and then being home unable to go food shopping and run errands because of the threat of rocket fire from the Gaza strip (you can read about my experience with that here) my house became that house. You know the one; bare cabinets and a fridge full of nothing but the left overs from 2 weeks ago that got shoved to the back, an apple, and some deli meat. I hate being that house. I am never that house. In fact I am usually the opposite of that house.

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Beet Ravioli with Goat Cheese, Ricotta and Mint Filling

I’m not sure what possessed me to undertake the task of making my own home made ravioli. Maybe it was the fact that I had a bounty of beautiful large beets that I bought at the shuk (market) or that the homemade pasta here in Israel, I have found to be a bit on the mushy side. Whatever the case, I’m glad that I had the urge.

I have never cooked beets before or ravioli for that matter. But here I found myself in the kitchen rolling out beautiful little raviolis using a rolling pin,

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Lemon Posset Fruit Tart With Passion Fruit & Strawberries

Springtime in Israel is quite possibly the best thing ever. The rainy winter gives way to amazing weather, beautiful wildflowers and a bounty of the most magnificent fruit I have ever seen. Which means passion fruit has made it’s return. I am lucky enough to be able to enjoy passiflora (as its called in Israel) from March until November. Its perfect on ice cream, in yogurt, in sauces or just all on its own.

This fruit tart isn’t just any fruit tart. The crust is more of a sugar cookie then a crust. The filling was inspired by a dessert my friend Katherine made called Lemon Posset. The 3 ingredient dessert is usually served in small

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Fennel And Orange Risotto

I never liked fennel really. The strong anise flavor of it reminded me too much of black licorice that I was never a fan of. It wasn’t until recently that I started enjoying fennel in my salads or braised with chicken. Having never cooked with it, it somehow got pushed into the back of my mind until I found myself dinning on a salad filled with it at a wonderful restaurant in Jerusalem.

Shopping in the shuk (market) I always see piles and piles of the fragrant anise flavored vegetable but it wasn’t until after my lovely lunch in Jerusalem I decided to pick some up. The fennel sat in my fridge as I pondered what to do with it. I never cooked with fennel before. So I suppose it is fitting that a first for me is the first recipe post on this blog.

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