mango gingersnap parfaits

July 26th, 2012

Ingredients: (makes 2 parfaits)

1 cup vanilla frozen yogurt or low-fat ice cream
1 cup mango sorbet
6 gingersnap cookies, crushed
1/4 tsp ground ginger
1/4 tsp cinnamon


1.  Smash gingersnap cookies and put crumbs in small bowl.  Mix in ginger and cinnamon.

2. Using a small water glass or glass dessert dish, start with vanilla froyo adding enough so it’s roughly an inch thick. Do the same with the mango sorbet. Then add 3 tablespoons of the crushed gingersnap cookies. Repeat.  Layer until your glass is nearly full, then put in the freezer for at least 15-20 minutes.  It is best to serve it within 12 hours.

The little mango flower on top is optional. Some of us are dweebs who like to make sorbet daisies with a cookie crumb stamen.

Make sure you don’t completely crush the crumbs! A few big, crunchy pieces are a nice surprise in the parfait.

Here is a side view. Kind of like those sand art projects we used to do as kids.

I highly recommend using frozen yogurt instead of ice cream.  I started to make it with ice cream (yes I have both in my freezer) and it was just too much.  They’re so much better when light and airy.  I made two and Patrick ate both of them without realizing it.  He looked down and it was finished and he said “I don’t know what happened..I’m sorry.. DON’T LOOK AT ME!!” (feigning shame).

C’est parfait.

Oreo Balls

July 21st, 2012


1 package Oreos
1 package (8 oz.) cream cheese
semi-sweet chocolate chips


1.  Crush Oreos with a food processor or by hand (I’ve found the ol’ hammer-and-plastic-bag method to be more than sufficient).  Add softened cream cheese and blend using food processor or electric mixer.

2. Form the mixture into one inch balls and place on parchment paper. Freeze for 30 mins to an hour.

3.  Melt semi-sweet chocolate via stove or microwave. Dip the balls into the chocolate and fully coat all sides. Remove and place on parchment paper.  Refrigerate for at least an hour to let them harden. Serve!

Here’s a peek of what they look like inside. Ugh. So good.

Hi friends!! So I’ve taken a small break from cooking due to an inconvenient injury done in the stupidest way possible.  I broke my left foot 2 weeks ago by-wait for it- rolling over a shoe.  I got up in the middle of the night to get a drink of water and I rolled my ankle completely over a shoe in the hallway.   I thought it would be okay so I went back to bed.  Then I woke up two hours later and my foot blew up (and blue up): it looked like Violet Beauregard when she turned into a blueberry in Charlie and the Chocolate Factory.

^my foot..

So as you can imagine, hobbling around a kitchen on one foot is not an ideal situation. But Wednesday, I got upgraded from a cast to a boot! Woo hoo mobility!! So I’m back in the game (kind of) and decided to celebrate with a nice dinner for Patrick and me.


3 tbsp honey
2 tbsp Dijon mustard
1 tbsp chopped fresh thyme
2 tbsp olive oil
1 pound boneless, skinless chicken thighs
salt and pepper
1 tbsp red wine vinegar
3 cups of arugula (i used a baby arugula mix)
1 plum, pitted and thinly sliced


1. In a small bowl, whisk together the honey, mustard, thyme, and 1tbsp of the oil

2. Heat grill to medium low season the chicken with salt and pepper. Grill, covered, turning occasionally, until cooked through, 25 minutes. Brush frequently with the honey mixture during the last 5 minutes of cooking

3. Meanwhile, in a medium bowl, whisk together the vinegar, the remaining tablespoon of oil, and a dash of salt and pepper.  Add the arugula and plums and toss to combime.  Serve with chicken.

This was incredible and very easy. Do it!

Here is a video that made my heart swell like Violet as well

Recipe from RealSimple


5 cups cubed watermelon (1/2 large watermelon)
1 cup feta cheese
1/3 cup torn mint leaves
1/2 cup red onion, chopped (optional)
1/4 cup olive oil
salt and pepper

No real directions here..Just throw all of the above in a bowl and toss around.