ramblings from my little kitchen

Black Pepper Biscuits

These are fabulous and people think you are really fancy if you make them for breakfast, and serve them with butter and honey.  the best part is, they only take a minute to fix!


  • 2c flour
  • 2tsp baking powder
  • 1/4tsp baking soda
  • 1/2tsp salt
  • 1stick cold cubed butter
  • 3/4-1 cup cold buttermilk (you can sub whole milk, they just aren’t as fluffy because you are missing the acid of the buttermilk)
  • Melted butter or heavy cream
  • fresh cracked pepper


Combine dry ingredients. Cut in butter until looks like pea sized crumbs. Add buttermilk slowly until uniform sticky dough. Don’t overwork. Form into rolls with hands or by rolling out and use a biscuit cutter. Brush tops with the melted butter or cream and sprinkle with black pepper.
Bake at 450 for 12-15 mins

Leave a comment »

Stuffed Roasted Mushrooms

insert a picture of a steamy roasted mushroom piled high with sauteed ground turkey…. i had a fussy toddler at the dinner table ready to eat and forgot to get out the camera.

I always keep ground turkey around, super healthy and you can make a meal out of it in no time.  last night i made these yummy mushrooms and served them with a huge serving of broccoli.  I am on a healthy cooking binge in hopes of losing these last few baby pudge pounds.

Stuffed Roasted Mushrooms


  • 1 pint baby bella mushrooms, stems removed
  • olive oil
  • salt/pepper
  • 1/2 pound ground turkey
  • 1/2 cup marsala wine
  • 1 tsp fresh thyme
  • 1/4 tsp ground sage
  • 1/2 cup shredded parmesan cheese, divided


preheat oven to 400. douse mushrooms with olive oil on a cookie sheet and sprinkle with salt and pepper. roast for 20 minutes. meanwhile, put 2 TBS olive oil in a saute pan and heat over medium high heat. add ground turkey once the pan is hot.  sprinkle salt (1/4 tsp), pepper (1/4 tsp), sage and thyme over the meat and continue to cook until browned.  deglaze the pan with the marsala wine and allow it to reduce by half– about 10 minutes. then add half of the grated parmesan. stuff the mushrooms with the meat mixture and top with the remaining cheese.  place under broiler for 2 minutes.

Leave a comment »

Cherry Compote and Brie Chicken

I am kind of a lazy cook, so if it hadn’t been for pitting 3 cups of cherries, I would make this all the time.  My sister joined a CSA this spring and has been getting a ton of fruits and veggies thus inspiring creative and delicious meals.  She raved about this recipe so I gave it a spin!

post murder to all the cherries…my hands will never look normal

fresh yummy cherries!

Dinner is served!  I made some italian Farro and sauteed red kale to accompany the chicken.

Cherry Compote and Brie Chicken


  • 3 cups fresh pitted cherries
  • 3TBS sugar
  • 1TBS water
  • 1/2 tsp dried rosemary leaves
  • 1tsp balsamic vinegar
  • salt and pepper to taste
  • 3oz sliced brie cheese
  • 3 thin sliced (butterflied) chicken breast
  • olive oil/salt/pepper


Put cherries into a small saucepan, add sugar, water and rosemary leaves. bring to a boil and then reduce to simmer for 10 minutes.  off heat, add vinegar and a pinch of salt and pepper. allow to cool.  this will keep for a week in the fridge OR add to chicken!  Drizzle olive oil and salt and pepper on the chicken breasts. place in a cast iron skillet then cover with cherry compote. Bake at 350 for 20-25 minutes depending on how thick your chicken breasts are.  then place brie slices over chicken and bake for 5 more minutes.

Leave a comment »

RIP, me

so i just made salted oreo ice cream.  and then i died.

once i am reborn, i will post the recipe.  then, the 3 people that follow this blog will also die and I will have to find other people to share my obscene recipes with.

1 Comment »

Citrus Bars

I like lemon flavored things quite a lot.  I mean they are practically invisible to me if a chocolate frosted brownie is lying around, but nevertheless, I still like them.  I made these for my wonderful mother on Mother’s Day.  She isn’t the chocoholic that I am, so I wanted to make her something special she would really enjoy.  My goal was to mix up the traditional lemon bar and add a little lime.  These are so good.  Tart and lemony with a tiny twist from the lime.  My mother loved them and took home half the pan for my father to enjoy as well. 



For the crust:

  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1/8 teaspoon kosher salt

For the filling:

  • 6 extra-large eggs at room temperature
  • 3 cups granulated sugar
  • 1-1 1/2 TBS grated lemon zest (3-4 lemons)
  • 1/2-1 TBS grated lime zest (1 lime)
  • 3/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed lime juice
  • 1 cup flour + a few TBS if at altitude
  • 1/4 tsp salt
  • Powdered sugar, for dusting


Preheat the oven to 350 degrees F. 

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a 9 by 13 by 2-inch baking sheet and press down with floured hands, building up a 1/2-inch edge on all sides. 

Bake the crust for 15 to 20 minutes, until very lightly browned. then let it cool. 

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour the mix over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.  Since I live almost 6000 feet in the sky, I turned the oven off and cracked it and left the bars in another 15 minutes to be sure they were set.  then I cut them into triangles and sprinkled with powdered sugar. Image


Leave a comment »

Cinnamon Orange French Toast

I whipped this up the other morning because Reese was having another non-eating day and I thought this would peak her interest.  I was right.  She ate a whole piece and some orange slices!  I used wheat bread so it had some health benefits.  You could use brioche or challa to make it fancier.  We all enjoyed it immensely.  It literally took as long to make it as it would to read the recipe.



  • 6 eggs
  • 2TBS heavy cream
  • 1/4 cup egg whites
  • 1tsp cinnamon
  • zest of one orange
  • 1/4 cup sugar
  • 6-8 pieces of bread of your choice
  • butter (for cooking)
  • 1/4 cup orange marmalade
  • 1/2 pkg cream cheese (room temp)
  • 1TBS sugar


Whisk eggs, heavy cream, 1/4 cup sugar, cinnamon, orange zest and egg whites together until well combined. place in a shallow dish and soak bread in the mixture. Put a pat of butter into a skillet over medium heat. cook soaked toast on each side for 3-4 minutes until lightly browned. put in a warm oven until all the pieces are cooked. whisk together cream cheese, marmalade and 1TBS sugar with electric mixer until a uniform consistency is achieved.  Serve french toast with marmalade cream and warm maple syrup. 

Leave a comment »

Last preggo weekend, EVER

As this is the last weekend I ever plan to be pregnant, I am going to eat a LOT of sugar and stuff that’s really bad for me. Shh, don’t tell my OB.

Breakfast: Blueberry scones with strawberry double devon cream.

Oh heavens, these were delicious.  Honestly, I didn’t make my scones.  I opened the package from immaculate baking company, sprinkled sugar on top and baked as directed.  I combined 1/4 cup double devon cream with 1/4 cup strawberry jam and mixed until they were smooth.  I then smothered the scone with this deliciousness.  YUM.  I could barely finish one!

Next I headed to the kitchen to make some brownies…

Leave a comment »