Somewhere in the world it will be bright and sunny. I don’t think that will be in our neck of the woods though. In fact the sun seems to be in hiding this month making for quite the dreary March. So we thought for our flashback this week, we’d bring you a little plate of sunshine. You know when life hands you lemons…well, we make lemon tarts! These particular lemon tarts were made in the summer of 2011 when we were cooking recipes from Ontario, Canada, and are easily another one of our favorites. For those of you that haven’t seen this one before, we hope you enjoy! Next week we will post a little bit about what we’ve been up to in our absence, and then we’ll be back, rested, and ready to go! “See” you all soon. Continue reading
Tag Archives: dessert
Feliz Navidad
It’s time for our next cooking around the world adventure and Mr. N is taking us to South America – Chile to be exact. Now since the holiday season is upon us, we also thought we’d make our first Chilean recipe something a little festive. Would you believe we actually found a Christmas recipe right off the bat – the Pan de Pascua. Now Pascua actually translates to Easter in Spanish, but in Chile they use Navidad and Pascua interchangeably. So today’s recipe is a Chilean Christmas Cake! 
Continue reading
King of Sour
When Mr. N was less than one year’s old, he tried his first taste of lemon. He put a lemon wedge up to his lips. His first reaction was much as you’d suspect. He cringed, shivered and sat wide-eyed staring at the little yellow wedge. Then, he put it right back up to his lips and went to town. From that day on, Mr. N has loved all things sour and even crowned himself “king of sour” when he was about three (and still sucking on lemons!).
Well, even though Mr. N is a far cry from three years old, he’s still our “king of sour.” That’s why it didn’t come as a huge surprise that he picked the Lemon, Lime and Orange Tart for his “blue ribbon” Illinois State Fair recipe. Continue reading
A Special Treat
Today we have a special treat for you. Our good friend Charles at Five Euro Food asked us to guest post on his delicious blog which has everything from roasted chickpeas (one of our favorites) to the Swedish Sockerkaka, and all for around five euros. The reason for the guest post? Charles is a proud new papa to one of the most adorable baby boys I have ever seen! And knowing how special these early moments are, we were more than happy to help.
Now most of you regulars know that I don’t eat chocolate. I’ve just never been a big fan. I was allergic as a child and even though the allergy disappeared, I just never grew to really like it. However…there is one, and only one, exception to this rule. No bake cookies! 
Continue reading
Kicking Off Birthday Week
Today we have a special post on behalf of a very talented food blogger, Raymund, at Ang Sarap. We were so excited and honored when Raymund asked us to write a guest post. I’ve often told Raymund that Mr. N, who as you know has a serious passion for Asian food, would love to eat dinner with his family every night. 
We’ve made several of Raymund’s recipes (and drooled over many others) and each one has been a huge hit. In fact several are on Mr. N’s “favorites” list, including Raymund’s sticky garlic chicken which Mr. N requested I make for dinner every day. Continue reading
I think I can! I think I can!
And I did! I am nothing if not determined. Okay, perhaps I’m a recovering perfectionist, but let’s just say determined. It sounds nicer. I am in the business of PR after all. We know how to spin. Take Miss A’s over-tired meltdown last night for instance. She was being assertive and independent, not bossy and stubborn. It’s just a matter of looking at the bright side (and helps keep us sane after 20 minutes of screaming).
Now the bright side to my failed Romanian recipe, as many of you noted in your comments last time, is that the prep pictures for that flubbed dessert were already done. All that was left to do was to cook. So this afternoon when Mike took the kids to the library, I took advantage of the empty house. It was time to rock this recipe – Crema de Zahar Ars, or Caramelized Sugar Cream. Continue reading
