When I have the time and motivation, roasted chickpeas are a snack staple in our house. If you didn’t think you could eat two whole cans of chickpeas by yourself, this snack may prove you wrong. Lucky for me, I have a toddler who loves them just as much as I do so they’re the perfect thing to share.
The flavor combo is adapted from NYT’s chicken shawarma recipe (which, by the way, is SO good) and I wanted to try it out on these little guys. And guess what? It works!
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The first batch of these little muffins disappeared within a day. True story. What kept us coming back for more was their secret ingredient- ricotta cheese. Ricotta has a neutral flavor which is perfect for both sweet and savory recipes and here it just lends moisture and keeps the muffins’ texture airy and light. Continue reading “Meyer Lemon-Vanilla Mini Muffins”
So, sometimes you just need some chocolate. I’m not talking about the one square of dark chocolate that’s typical for an after-dinner treat, but a super-decadent, double chocolate chip cookie. These past couple of weeks have schooled me in what it takes to care for a sick baby and to see your child not feeling his best only makes you wish you could take all his ailments away yourself. We’ve seen fevers, coughs, colds, stuffy noses and a number of other bodily functions and fluids that probably shouldn’t be mentioned on a food blog. I don’t want to ruin your appetite. However, during those times where the babe was able to nap I indulged myself a bit by making these cookies. Not only did being in the kitchen soothe my frayed nerves, but I knew I couldn’t go wrong with chocolate. It tends to make everything better.
Continue reading “Salted Double Chocolate Chip Cookies”