Old fashioned onion rings.

There's always some craving for comfort food treats, especially when the night comes and you want something easy-different-dive with your fingers thing to eat, so what a better idea to try than the famous onion rings I really love. My main concern about them is the crust. I need them to be really crunchy and not oily and soft. I found this recipe which proved to be exactly how I want their crust to be, and the ideal little nibble to accompany tv time was born.

*Don't forget to put them to paper towel to drain. Enjoy!



Exploring new tastes. I got this chocolate from Whole foods the other day. It is handcrafted from Nashville, TN. There are several options to choose. I chose 75%. From Olive & Sinclair. And I love-love-love its packaging. 


Home stuff.

I found these on sale at west elm (amazing place for home things). These were actually really really cheap so I grabbed 'em! We also wanted some bowls for our baby's start to food so it was 2 in 1 deal. ;-) Aren't they pretty?


Pumpkin whoopie pies.

One of the things I am intrigued by is the exploration of the unknown. In order to do that as far as new recipes is concerned (and if I fail I'm really fine with that-but I do my best not to ;-)), I continue the trip with the lovely whoopies (didn't exactly know about their existence till recently). They are like sandwich cookies but you don't call it cookie cause it is soft like cake (and that makes it extra appealing). I found this recipe and there was no better way to use one of my favorite ingredients as a filling (pumpkin) in a combination with my all-time favorite chocolate (here in a cocoa powder form).  

Tip: I didn't use vegetable shortening but vegetable oil and instead of whole milk I used fat free one and it was perfectly fine that way too.


Place: Taqueria del sol.

The weather was incredibly summer-ish this weekend and what a better way to enjoy than tasting some tacos and enchiladas along with yummy-yummy margaritas on the rocks! Guacamole and nachos were the usual suspects of course and the most amazing whole corn grilled keeping company to the crusted tilapia was there too..Hello springtime.


Coffee place.

There are certain times when you instantly fall in love with a place and your first thought is how you wish you could place yourself there that certain moment you saw it. That was one of them. 
Yes, I wanna drink my coffee there now and forever.

photos via design sponge


Cheesecake supremacy.

by Trudy Abood* 

When I was a kid, Saturday mornings were for baking. My grandmother would strain to reach, the mixing bowls stashed just a little too high for her slight frame, and we would dive into piles of flour and sugar. Most of my clothes got a serious powdering of something or other back then. Now that I’m older, getting covered in flour doesn’t happen as often, but I still love to bake. My favorite slice of confectionery goodness has to be the cheesecake. Chilled and easily masked as healthy in my mind (cheese has protein!), I can mix in fruit or a bit of dark chocolate and be eating this dessert for a week (or a day, but who’s counting?). Cheesecake can be quite the project, and busy lives often can’t find the time for it, so instead I make these cheesecake brownies. They come together in a snap and are always a crowd pleaser. When I’m truly hankering for the real thing, I visit my favorite gift baskets store. Their baskets are excellent for the holidays and their cheesecake is the exact moist, toothsome decadence I crave. My personal favorite is the turtle cheesecake, but feel free to decide which flavor suits you best! While you’re waiting for your cheesecake to arrive (I know I am!), try this recipe on a blustery, spring morning. You won’t be disappointed.

Cheesecake Brownies
1 stick unsalted butter, cut into pieces
3 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

1/2 cup semisweet chocolate chips for the top
Preheat oven to 350°F.
Grease an 8-inch square baking pan. Microwave the butter and chocolate in a large, microwave safe mixing bowl until melted. Stir in the sugar, eggs, and vanilla. Add a pinch of salt and stir until everything is combined. Slowly stir in the flour and pour into the baking pan.
Stir together the cheesecake batter ingredients in a small bowl until smooth. Pour on top of the brownie batter and swirl with a spatula.
Sprinkle chocolate chips over combined batter and bake until the center is just set, about 35 minutes. Serve warm.
If the combination of chocolate and cheesecake isn’t your thing, feel free to whip up your favorite blondie batter and throw in 1 cup of blueberries, raspberries, or 2 teaspoons of lemon juice instead of the chocolate chips.

* Trudy is the VP of GourmetGiftBaskets.com, one of the top suppliers of quality gift baskets. She is a mom of 2 boys, one of which founded GGB and the other is also VP at the company. She formally owned Chalifour's Flowers in Manchester, NH; the largest flower shop in the state.