Category Archives: Uncategorized

I have the following on my camera and just haven’t had the time to post about them.  Soon!  I promise!

• Margarita Cupcakes (a great excuse to replenish your tequila supply)
• Hazelnut, Mocha-Mousse-Filled Cupcakes (MOCHA-MOUSSE-FILLED.  Need I say more?)
• Mexican Brownies (cayenne, almonds, dark chocolate…mmmmmmm)

Tonight I’m also making my Honey Cardamon Chicken, Feisty Green Beans and Chocolate Chip Cookies.……

I’ll be in the kitchen making some more beer bread (I really can’t get enough of it!) and something with that darn box of Israeli couscous that mocking me from the pantry.

Stay Tuned……….

Sorry I have had absolutely nothing to contribute to the foodie community of late.  My life has been full of traveling, running, friend-seeing, packing, packing, packing………….

I mean.  I got up at 5 am this morning to continue sorting through my apartment in preparation for the big move tomorrow.  And at 8 am I ate a breakfast of chocolate covered almonds.  A lot of them.  *sigh*…….healthy eating (and a low calorie diet) will all begin post-holiday/moving weekend!

For your viewing pleasure………

(cakegirls of chicago)

(cakegirls of chicago)

….until after this week and weekend.  I am moving apartments this Saturday and have yet to pack a single box.  Every spare minute will undoubtedly be spent sorting through closets, ridding myself of old junk, and packing up boxes.

(ps….I ran the Fargo Marathon this past Saturday.  It was another excellently organized event.  Props to Mark Knutson and his crew!  However, I did not have my best race and left feeling a little deflated.  Oh well….there’s always the next marathon.)

Galette

A term used for free form pastry filled with fruits and baked, the fillings and designs being dictated by the region it is made. A traditional French flat cake, it is one of the many forms of Twelfth Night or Epiphany cakes served on January 6. The Galette de Rois, one of the most famous, is very similar to the pithivier (see Frangipane).

~original source

The most famous galettes are filled with an almond paste, but I’m craving a rustic apple version….perhaps I’ll make one this weekend when I’m back home in Minnesota.  (Mom, are you reading this?    )

Here’s a recipe I’m thinking about using as my base.  Its from the culinary gods at Epicurious……