Valentine’s  Day is fast approaching! If you’re in the market to add to your bakeware collection with a little heart shape inspiration or looking to upgrade your table presentation with some LOVE-ly dishware… I have sourced a bevy of beautiful  items from 2 of my favorite resources:

Williams & Sonoma

Sur La Table.

Emile Henry Ruffled Heart Dish $49.95 @Williams & Sonoma

Emily Henry Ruffled Heart Dish comes in Red or Pink

Le Creuset Enameled Cast Iron Shallow Heart 1 1/4 Qt. $150.00@ Williams & Sonoma

Valentines Day Measuring Cup St $29.95 to $59.95 @Williams & Sonoma

Heart Linzer Cookie Cutter Set $14.95 (new & Exclusive @Williams & Sonoma

Amour Heart Ikat Dinnerware Collection $29.95-$39.95 @ Williams & Sonoma

Valentines Day Red Heart Dinnerware $8.95 to $51.95 @Williams & Sonoma

Below are my favorite offerings from Sur La Table 

*Click on the image  below and view all the Valentine inspired items on the site.

Le Creuset Eiffel Tower Petite Cocotte $25.95 SALE $19.96 *Comes in Red & Blue.

Figural Heart Appetizer Plates Set of 4 $35.00

Nordic Ware Heart Cakelet Pan $39.95

Copper Pated Heart Cookie Cutter $5.00

When it’s chilly outside there’s no better time to make a hearty and yummy chili to warm you on the inside.

I make this Chili in the colder months in LA -(please don’t hate me for saying colder months and LA in the same sentence if you reside  in a cold wintery climate). This recipe  has been a family and friend favorite for years, and I’ve included the complete 411 on all  I do and the products I use to make this a fan favorite.  Enjoy!

Terri’s Turkey Chili

Stir together in a Large Dutch Oven or Pot: 

• 3 tablespoons extra virgin oil
• 1 package turkey meat (I use 85%  or 93% Jenni O Turkey Meat)
• 4 Tablespoons dark chili powder
• 1 Tablespoon cumin
• 2 Tablespoon Worcestershire sauce
• 1 to 3 tablespoon hot sauce   (medium to extra spicy)
• 1-2 teaspoons Tabasco Chipotle Sauce

• 1 large onion diced
• 2 large bell pepper  diced (I use one red and one yellow or orange)

Cook Covered for 10 minutes at medium heat.

• ½ bottle beer (I use a whole bottle)
• 1 (28 ounce diced tomato) (I often use a oven roasted diced tomatoes in a can) 
• ½ cup smoky barbecue sauce (I use TJ’s Organic Kansas City Style BBQ Sauce)
• 1 can organic kidney beans (15 oz.) I use  Trader Joe’s Organic Kidney Beans **Drain liquid and rinse with cold water before adding)

Directions:

Heat a pot over medium heat. Add extra virgin olive oil and turkey meat. Season the meat with chili powder, cumin, Worcestershire sauce, hot sauce and chipotle sauce. Break up meat with back of a wooden spoon into small crumbles. Brown meat 5 minutes until cooked through.

Chop onion and bell pepper(s) add to turkey mixture and cook covered for 10 minutes.

Add beer and deglaze bottom of pan, scrapping the drippings and cooking off the alcohol. Add diced tomatoes, BBQ sauce and kidney beans. (*you can also add corn kernels here if you wish)

Cook another 10 15 minutes and then turn off heat and serve.

*Optional: corn kernels  can be mixed in after adding tomato sauce 

*Top with cheddar cheese or onions if you desire…

Double UP Tip 

*To make a double batch, heat 2 pots and make 1 batch in each pot rather than using 1 massive pot ….for whatever reason it just tastes a whole lot better.

Most of us LOVE a good brownie and if per chance that brownie is served in an Oh SO Fun and festive way sayyyyyyy for Halloween per chance then I think  we are talking a basic win win sweet situation.

Today’s blog is featuring some  yummy brownie recipes that should do the TRICK  to make everyone in your home Halloween Happy and maybe even get you some extra “brownie points!”

Each recipe is easy and oh so doable. I’ve also included the number of ingredients needed in each – just to give you a little heads up on how much stirring you’re going to be doing.

Click on the image  to be directed to the  complete recipe and baking instructions.

*Added bonus: I’ve included a  Vegan option-see the recipe listed below that only takes 2  YES 2 ingredients.

Enjoy!

Hocus Pocus Spell book Brownies (13 Ingredients)

Marshmallow Ghost Brownies (15 Ingredients)

Pumpkin Brownies (2 Ingredients)

Pumpkin Brownies (Vegan)

1 (18 oz.) package Brownie Mix

1 (15 oz .) can Pumpkin Puree

Preheat oven to 350°F, or according to your brownie package directions.

Combine brownie mix and pumpkin puree and mix well to integrate.

Transfer batter to a pan sprayed with cooking spray.

Bake according to brownie package directions for your chosen pan.

Allow to cool before cutting and enjoying or decorating!

Spiderweb Brownies (9 Ingredients)

Mummy Brownies (13 ingredients)

My Morning Ritual…

If you haven’t started this morning ritual of drinking warm water with a squirt of lemon yet, perhaps it’s time to “give it a go.” It’s the perfect way to start your day and has oodles of health benefits, not to mention the whole process of heating up some water and squeezing some fresh (preferably organic) lemon  takes a whole 2 minutes. How easy is that?!

A Tuesday  tip:

Drink it first thing in the morning and before  anything else.

Warm water and lemon has a bevy of health benefits including:

• Promotes hydration.
• It’s a good source of vitamin C.
• Supports weight loss.
• Improves your skin quality.
• Aids digestion.
• Freshens breath. .
• Helps prevent kidney stones.

If you’re looking for the perfect social distancing activity for the weekend, I may have the perfect solution.

Smores @ 6 feet.

Smores can be enjoyed by a small group at the required OUTDOOR social distancing and bring a little happy to all who partake. Just put together some individual packets with all the required Smores ingredients,light a little bonfire or have a warming area aka outdoor burners and whal-lah instant Smores party.

All and all- it’s an easy peasy, yummy and FUN solution for some social gathering-and let’s be frank, after 7 months in quarantine I think we could all use a little more FUN!!!! ENJOY!!

Today was National Chocolate Chip Cookie Day. Were you aware that  THIS was today,because truth be told-.I had no idea that the Chocolate Chip Cookie  had it’s own holiday.

Just about everyone has their own “go to”  chocolate chip cookie recipe BUT let’s face it we’re always one the lookout for the absolute BEST  version .

Years ago I came across a recipe in my local newspaper  ( The St. Louis Post Dispatch) posted in the FOOD section and provided by a reader in the area.  Pre Google and Pinterest, I clipped this little ditty out of the paper and have had it in my recipe box (Yes..I STILL have a recipe box-no judging) since then.  I am here to tell you that this little baby is THE ABSOLUTE BEST CHOCOLATE CHIP COOKIE RECIPE EVER! There-I said it and now I’ll post it, so you too can give it and go and let me know if you feel the same after baking a batch or two or ten. I’ve given this recipe to many a friend and they all stand by it today.I hope you enjoy and have a fabulous National Chocolate Chip Cookie Day. If it’s to late to bake today ,remember there’s always tomorrow because let’s face it -every day  is a good day to have a homemade cookie.

The BEST Chocolate Chip Cookie Recipe

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup salted butter, slightly melted
• ¾ cup light brown sugar, packed
• ⅔ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon apple cider vinegar (don’t ask why-just put it in-promise this is a winner)
• 1 large egg
• 2 cups semisweet chocolate chips
• Coarse sea salt

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl mix together the flour, baking soda and the salt: Set aside.
3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
6. Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

Did someone say Summer Salad?

I have got a delicious and easy breezy recipe to share today.  All  ingredients are organic and the best part is ….you can throw this  together in a matter of minutes-yes you heard me Minutes! Super easy. fast and delish.

If you need an EXACT recipe with fine tuned measuring – keep looking . This recipe is more  about how much of each ingredient YOU prefer. However, I’m posting  what I do as a sort of “guideline.”

This summer salad is a winner. You ‘ll delight in how  yummy and healthy it is for you. ENJOY!

* (P.S.-All items  are from Traders Joe’s )

Easy Breezy Summer Salad

• 3 Organic Persian Cucumbers
• 1/2 to 3/4 cup Organic Sugar Plum Tomatoes
• 1 Large Beet cut up *(I use Trader Joe’s Beets in Vinaigrette -It’s Fantastic and I take about 5 larger pieces from jar and cut them smaller and add to salad)
• 1/4 cup feta

Sprinkle with Trader Joe’s Roasted and Unsalted Sunflower Seeds

Dressing: 2 options:

1. Lightly dress with Vinaigrette from Beets) *and lightly drizzle with honey
2. Lightly dress with EVOO and drizzle with honey

You can serve immediately or cover and chill in fridge for later.

ENJOY!

Blueberry Pie  (Perfect for the 4th of July)

Ingredients:
Crust
2 cups flour
12 tablespoons butter, chilled and cut into pieces
2 tablespoons heavy cream, chilled
2 tablespoons apple cider vinegar, chilled (This little ingredient is key to the perfect crust)
2 tablespoons ice water

Filling
4 cups blueberries ( I use Organic-taste better and no pesticides)
2 tablespoons lime juice (use fresh if you can)
1/4 cup sugar
1/4 cup flour
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla

Assembly
3 tablespoons butter
1 tablespoon heavy cream

Directions:
For the crust: In a food processors, pulse the butter and flour until it resembles a coarse meal. With the processor on, slowly add the cream, vinegar, and ice water until the dough begins to hold together. Press the dough into a rough ball, then transfer to a lightly floured surface. Knead the dough a few times until smooth. Flatten dough into a disk. Wrap disk in plastic wrap and refrigerate for 1 hour.

For the filling: Toss blueberries with lime juice, sugar, flour, cornstarch, cinnamon, and vanilla in a bowl. Set aside.

For the pie: Preheat oven to 375°F. Set aside 1/4 of the pie dough. Roll the rest out on a lightly floured surface into an 11″ round, then fit it into a 9″ pie plate. Transfer filling to pastry bottom and scatter the 3 tablespoons of butter over fruit. Roll the remaining 1/4 of dough out on the lightly floured surface and cut out shapes for the top. Place on top of filling. Brush crust and cut-outs with 1 teaspoon cream. Bake until pastry is deep golden (cover edges of crust with foil if browning too quickly), 60–70 minutes. Set pie aside to cool for several hours before serving.

It took me awhile but I finally perfected the recipe for lemon bars from Joan’s on Third. For those of you not familiar with this place of “fabu food finds in LA” (which as the name states is located on third in Hollywood) is a wonderful restaurant with great bites and a whole lot of celeb sightings.  The only snafu with the original recipe found on the LA Times food column was the omission of lining the pan with parchment paper. HELLO!!! If you don’t line the pan for lemon bars -you will soon find out that they are impossible to lift from the pan in one piece… So follow the easy peasy recipe to the tee but before you even preheat the oven to 350 degrees…put that parchment paper in it’s proper place by lining the pan. Enjoy!

Joan’s On Third Famous Lemon Bars

Ingredients

1/2 cup (1 stick) butter, melted

1 cup plus 2 tablespoons flour, divided

1/2 cup powdered sugar, plus more for dusting the bars

1 cup granulated sugar

1/2 teaspoon baking powder

5 tablespoons fresh lemon juice

2 eggs, slightly beaten

1. Heat the oven to 350 degrees. In a medium bowl, combine the melted butter with 1 cup flour and the powdered sugar, stirring just until the dough comes together. Pat the dough into an 8-inch square pan LINED WITH PARCHMENT PAPER. Bake just until lightly golden, about 18 minutes. Remove and cool the pan on a wire rack to room temperature.

2. In a medium bowl, whisk together the granulated sugar, baking powder and remaining 2 tablespoons flour. Whisk in the lemon juice and eggs until thoroughly combined. Pour the custard into the pan over the baked crust and bake again until it’s set, 20 to 25 minutes. Remove and cool the tart on a wire rack.

3. When cooled, dust lightly with additional powdered sugar and cut into bars. The lemon bars will keep for 1 week, refrigerated.

Makes 9 bars. Each serving: 277 calories; 3 grams protein; 42 grams carbohydrates; 0 fiber; 11 grams fat; 7 grams saturated fat; 74 mg. cholesterol; 44 mg. sodium

Originally posted on August 13, 2013 GTGG

A little Sweet Treat to start your week…

If you’re in the mood for a little bit of baking this week, I have the perfect recipe to  quell your bread craving in the “sweetest” of ways.  Today, I’m happy to share one of my Go To’s when it comes to banana bread. This is a recipe I have been lovvvving for quite some time and once you bake it- I have a feeling you will  add it into your baking rotation ASAP.

It’s quick and easy and soooooo DELISH-not to mention it uses half the sugar and flour usually  required in other banana bread recipes without sacrificing flavor.  The addition of sour cream  makes this bread delectable and so yummy. Start stirring and mix up this wonderful banana bread -you will enjoy every morsel and be back for more. Promise!

Pre heat oven to 350 degrees

9×5  bread pan (Spray  bottom and sides with Pam Baking Spray)

Ingredients

1 stick butter (softened at room temp)

½ c sugar

2 eggs

2 large ripened bananas

1 tsp vanilla

1 c flour

1 tsp baking soda

2 T cocoa powder

½ cup sour cream

1 c mini choc chips

In a large bowl cream butter and sugar together

Stir in egg, bananas, sour cream and vanilla

Baking soda/cocoa and flour

Add chocolate chips

Pour batter into sprayed/greased and /or floured pans

*I use Pam Baking Spray on bottom and sides

Bake  40 to 50 minutes or until toothpick comes out clean

Let cool for about 10 minutes

***To make plain banana bread substitute cinnamon about 2 T instead of chocolate.

Additional options to mix in before baking would include:

Chopped walnuts or pecans

Raisins