Roasted Tomatillo Salsa + Happy Cinco de Mayo!


Aside from the Fourth of July, Cinco de Mayo is most definitely next in line for my favorite holiday/celebration. I love Mexican food, mostly because of the cheese. You can find me at Howling Wolf in Salem at least once a week—if you’re local, try the chimichanga… to. die. for. And thanks to my Dad, Margaritas are my #1 go-to cocktail, so you see why my excitement for this holiday is what it is. I have a killer tomato salsa and guacamole recipes but this was my first time trying a salsa verde. Tomatillos have this awesome tangy flavor and when roasted… ¡Ay, caramba! are they delicious. So, if you’re having a few friends over this weekend for margaritas and need a quick appetizer, head on over to the fabulous SMP Living for the recipe. Happy weekend and happy Cinco de Mayo amigos! xo

Recipe and photo by Yours Truly.

Burrata Crostini with Jam, Honey + Basil

Have you all ever had Burrata? It’s by far the most delicious cheese I’ve ever tasted. It’s a fresh Italian cheese, made from mozzarella and cream, where the outer shell is solid mozzarella and the inside contains both mozzarella and cream… pure heaven if you ask me. I first tasted it on a lobster caprese salad and fell instantly in love. While searching for quick, easy + pretty appetizers for a dinner party we had last Spring, I came across this recipe and since I’m not a huge ricotta fan, I immediately knew what to replace it with. You guessed it—Burrata. Instead of lemon, I added my homemade strawberry jam to complement the basil. Mouth watering yet? Head on over to SMP Living where my recipe is being featured today!
*Photo by Yours Truly

Deliciousness: Raspberry Sorbet + Fresh Mint

It hasn’t felt too much like then end of spring/start of summer here on the coast of New England with rain everyday for the last week. But that hasn’t stopped me from treating myself with pretty flowers, fresh flavors from my budding garden and this delicious (and ridiculously easy!) raspberry sorbet and fresh mint. I made this for dessert when we had some friends over for grilled pizzas a few weeks ago, and I will say, it’s nice to have an easy go-to dessert recipe like this when your time is spent perfecting the entrée. This would be a perfect dessert for upcoming July 4th cookouts or any summer soirée you’re planning.



Raspberry Sorbet + Fresh Mint

4 cups fresh red raspberries
1. Freeze fresh raspberries for 2 hours.
2. Combine raspberries and simple syrup in a food processor and pulse until berries are pureed. (I haven’t tried a blender but I’m sure you could use one if you don’t have a food processor).
3. Transfer sorbet into an airtight glass container and freeze for 2 hours until it hardens. Can be kept up to 3 days.
4. Garnish with fresh mint and serve.
If you want to get fancy, find some pretty glass dishes to serve your sorbet in, like the antique glasses I found at the local antique shop in Marblehead.

Guinness Brownies

Ok. So I normally write about papery goodness and lovely design, but you see, I like to whip things up every now and then, too. Yes, it gets messy over here, I’ll admit it. But it’s fun. And delicious …most of the time. Add one fat black cat, one floppy eared puppy, one man who has an undying love for brownies (and who is willing to entertain my kitchendeavors) and a large glass of Guinness into the mix and you have yourself a little pre- St. Pats party.



Guinness Brownies

Adapted from Blondie’s Cakes

1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
6 tablespoons unsalted butter, cut into cubes
8 ounces dark bittersweet chocolate, chopped
4 ounces white chocolate, chopped
4 large eggs, at room temperature
1 cup sugar
1 can Guinness
1 teaspoon vanilla
2 tablespoons confectioners’ sugar

Place a rack in the center of the oven and preheat oven to 375 degrees F. Line a 9 x 13-inch baking pan with lightly greased parchment paper and set aside.

Pour the can of Guinness into a medium saucepan, and simmer on medium heat until it’s reduced down to 1 cup. Let cool.

In a medium bowl, whisk together flour, cocoa, and salt until evenly combined.

Melt butter, bittersweet chocolate and white chocolate in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.

In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.

Beat reserved flour mixture into melted chocolate mixture. Whisk in the reduced beer mixture and the vanilla. The batter will be thin. Pour into baking pan.

Bake 20 to 25 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.

Let brownies cool, uncovered, to room temperature. Dust with confectioners’ sugar before serving.

Hope you all have a heel-clicking, sunshiny, happy weekend and St. Patty’s Day!

(All photos taken by me)