Overnight Oats with Chocolate Chips

This has got to be one of the easiest breakfasts to prepare. Layer it all in a little mason jar, screw on the lid and pop in the fridge overnight. I added chocolate chips to these little gems but you can add anything – blueberries, strawberries, raspberries; use different types of yogurts, even drizzle on some honey…whatever you want…they all end up delicious! Continue reading

Baked Crispy Calamari

Baked Crispy Calamari 1
My Hubby and I love Calamari. We especially love to have it sautéed. Mostly because it’s a healthier version vs the fried kind. Also it’s hit or miss when you do order it fried. Now it’s something we just make at home. It’s a way to ensure you’re getting just what you want. It doesn’t matter what you eat it with, but I served ours with an Orzo Florentine. Enjoy a super satisfying and super healthy way to have your Calamari and eat it too! Continue reading

Limoncello Cake

A local restaurant serves a delicious Limoncello Cake…when I asked about it they told me they order it from a big bakery in upstate New York that sells only to restaurants…too bad…I would order it so often they’d think I own a restaurant! Instead I’ve decided to try and recreate it at home – it’s going to take a few tries I think. This first cake came out very rich and dense with a definite hint of lemon. I’ll be aiming for light and fluffy in the next try but had to share this recipe because it just tasted so good…

Limoncello Cake
1/2 cup flour
2 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs
2 teaspoon vanilla extract
1/2 cup whole plain yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
Limoncello Frosting*

Heat the oven to 350°F. In a mixing bowl, sift the flour, baking powder and salt. In a larger mixing bowl, combine the sugar, eggs and vanilla. Beat on medium high for 8 minutes until fluffy and light yellow in color. Slowly mix in the yogurt, then the flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 8″ round baking dish and bake in the oven for 20-25 minutes. Remove from oven and allow to cool for 20 minutes. Make the Lemoncello Frosting.

Lemoncello Frosting
1/2 cup mascarpone cheese, softened
2 oz cream cheese, softened
4 tablespoons butter, softened
1/2 cup lemon curd
1/4 teaspoon salt
2-3 cups confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons Limoncello Liqueur

In a large bowl, combine the mascarpone cheese, cream cheese & butter, lemon curd, salt, vanilla extract and Limoncello. Using an electric mixer, slowly add in the confectioner’s sugar and blend until smooth and of desired consistency. Using a sharp knife slice cake in half (top and bottom halves). Spread Limoncello frosting in between layers and on top of cake. Serves 6-8.



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Pasta e fagioli

The weather has been getting colder and colder (no kidding, it’s almost winter!) – so for today’s post I’m sharing a Pasta e fagioli recipe that I’ve had for over thirty years…it’s a little different than the ‘usual’ Pasta e fagioli as I use Andouille sausage to add a bit of heat…instead of regular elbow noodles or ditalini pasta I substituted Ronzoni’s Gluten-Free Elbow Pasta. This soup is absolutely delicious and perfect for cold days…it would also be a great dinner for the evening before Thanksgiving – served with a crusty bread it feeds a small crowd. Happy Thanksgiving to all! Continue reading

Egg In A Squash Hole

Egg In A Squash Hole
Our morning Thanksgiving breakfast used to consist of bagels with all the fixings. Well, we do things a little lighter these days – so I was experimenting on ways we could have a healthier breakfast with a little Fall twist; I decided to make eggs in squash holes. Simple for the big day and healthy. Very delicious! Continue reading