Cheesecake. Yummy cheesecake. I don’t really have many words for this cheesecake. It really left me speechless. The ingredients in this recipe are simple. Toasted coconut- graham cracker crust, creamy vanilla bean speckled filling, macerated blackberries, lime, mint, ginger- every single part of this cheesecake recipe is delicious alone, and then I went and paired them all together and BAM. Here we are.
When it comes to breakfast items, I am more of an eggs and potatoes gal not so much a baked good or granola with yogurt lover. However, this apricot breakfast crisp from the Smitten Kitchen cookbook caught my eye over the weekend and I knew it was something I needed to try out immediately. Doesn’t hurt that apricots from the farmers market have been amazing the past few weeks or that I wanted to try the goat’s milk yogurt from The Shepherd’s Gate. Well everyone, all I have to say is I don’t want to eat anything else for breakfast besides this. Also, how was I not aware of the wonder that is having crisp cold and that it doesn’t only need to be served piping hot out of the oven? I have A LOT of missed cold crisp to catch up on so without further ado, here’s the recipe, and I’m off to enjoy another serving. Continue reading
Here at CWDD, we love all things American flag: running shorts, tank tops, the flag itself, and of course recipes that involve making delicious foods that look like the American flag.
Liz and I both spend a lot of our free time researching recipes, maybe too much time. We love a good challenging recipe that is also very eye-catching. The recipes that we have tried below hit both of those marks right on target.
Well, here we are again, it’s Monday people! For all my fellow foodies, I am sure you have seen this Meatless Monday trend that’s been flying around. I never put too much thought in it because 75% of the time I lean towards vegetarian recipes. Unless, someone wants to come cook for me and then I will gladly eat whatever they make, I am no picky eater that’s for sure.
Now this recipe I have had my eye on for some time now. I found it on Pinterest, and it’s from one of my favorite chefs, Martha Stewart. I don’t care what that lady did to put herself in jail, but she can COOK. I love watching her cooking shows on PBS. The woman has talent and her recipes are always awesome (albeit normally dairy filled so there is usually some tweaks).
So let’s get started on this super easy quiche recipe.
Here we are, the week after the 4th of July, wondering how it’s already July and the summer is half over. I know I am. Well cheer up, there is still lots of summer to enjoy and now you have a great pasta salad recipe to try out that isn’t like a normal pasta salad. I love orzo and Whole Foods sells a really great orzo salad that costs about an arm and a leg just for a small amount so I like to make this instead. This is a great during the week lunch recipe as it gets better the longer all the flavors have time to mix together in the fridge. Disclaimer: it is hard not to keep going back for more, so stay strong and away from the fridge if you want to have leftovers!
A few weeks ago, I spent the weekend at that place above with several friends. Had a great weekend watching two friends complete a triathlon and walking around a lovely beach town, but best of all got to cook for multiple friends and use a grill. I without a doubt miss Southern summer evenings trying to get something on the grill before the evening’s thunderstorm comes rolling in and getting to try out different marinades. So as soon as I found out our rental house had a grill we could use, I knew I would be taking advantage of it. And since it is less than a week till the 4th of July, perfect time for me to post my grilling for vegetarians menu!
Vegetarian Grilling Menu
Grilled Sweet Potatoes
Zucchini, Summer Squash & Bell Pepper Kebabs
Corn on the Cob
Grilled Peaches & Nectarines Continue reading
Hellooooo! I feel like it has been forever since my last post. Life has been, for lack of a better word, BUSY. Cooking is one thing I never stop doing, no matter how busy I get. So, don’t worry I have a lot of recipes saved up for y’all.
So, for anyone who knows me knows that I have a deep, deep love for Shrimp+Grits. I will take them any way I can get them. I especially love trying new flavor combinations. To be honest, I don’t even think I have ever had bad Shrimp+Grits. I don’t even think such a thing exists. Bad Shrimp+Grits?? Blasphemy.
This recipe for Shrimp+Grits came from multiple places. I follow several, okay, A LOT of local magazines and restaurants on instagram and twitter. One day, one of them posted a picture of BBQ Shrimp and because of my obsession I automatically added +Grits to the end, and here we are.
I was lucky enough to be able to test this recipe out on my fantastic friends Daniel+Ashley, and judging by their reactions and empty bowls I think we have a winner!
One of my favorite cooking things to do is make a big batch of something I can then freeze individually to throw into recipes whenever I feel like it. Broths, sauces, you name it, I probably have it in my freezer. I find tomato sauce to be a great freezer staple and is something you can have simmering away on the stove while you do other stuff around the house. The real key to a great tomato sauce, according to this Irish gal, is using a mix of canned San Marzano tomatoes and fresh tomatoes. Continue reading
Okay you guys, I had the pleasure of cooking with a cast iron skillet this weekend. I’m OBSESSED. It performed way better than any other pan I have ever used. The way it retains heat and flavor. Again, I am obsessed.
So it all started Sunday afternoon, I was over at my friends house when we started talking about food (I mean, what else do I talk about?). I started telling them about my new Shrimp & Grits recipe that I was going to test later on in the week and long story short, I ended up making them that day. I was extremely pleased with the recipe, and from what I am told, they were as well. But the best part was that they owned a cast iron skillet. We used the cast iron skillet to cook the bacon and the shrimp, and it was just fantastic.
I mean come on, look at this shrimp.
So now I am on a mission to have my very own cast iron skillet. Now the question becomes, do I purchase a new one and mold it to the way I cook with all the spices and fats and flavor?? Or do I look for an antique one??
Thoughts, ideas or general comments on cast iron skillets welcome!!
WOW! That is all we can say after this first week of blogging. We cannot put into words how wonderful y’all are and how truly grateful we are for all the amazing feedback. Please let us know if you make a recipe, we want to see your pics! So, use #CWDD on Instagram or Twitter so we can see them. You can even email us (firstname.lastname@example.org) with your pics, ideas, etc. We can’t wait to see them!
Now onto why you are really here, you want a recipe to try this weekend.
In our opinion, weekends are for brunching. Whether that means going out or spending time making brunch at home, we are all for it. Pancakes are amazing but what really makes them an impressive brunch dish is when you add something fancy to them. Continue reading