5-13: Italian Easter Pie

5-13: Italian Easter Pie

ūüźį¬†The Easter Bunny has come early this year and he’s brought 5-13:¬†Italian Easter Pie! I prefer the Cadbury Bunny to the Easter Bunny, but I’ll eat this pie any day.


This dish is certainly elegant and delicious, I’ve never made a Torta Pasqualina before. Now I can check it off the list. ‚úÖ

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16-4: Blueberry Pie

16-4: Blueberry Pie

The photo of the pie for this recipe, 16-4: Blueberry Pie¬†is epic. The peasant blueberry picker doll in the background is a great departure from most of the photos in Simply Delicious.¬†ūüĎ欆We bought a case of blueberries during a trip to the market because they looked super fresh. I was going to make blueberry muffins, but after flipping through the recipes, this seemed like the best choice.


The whipped cream in the receptacle looks great. Check out how they used the pie in the background as well as in the center of the photo. The blueberries scattered on the table and the baby’s breath everywhere makes this photo extra fancy.¬†ūüé©

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15-2: Chocolate Mousse

Since it’s currently summer, I’ve been experimenting more with the Cold Desserts section of¬†Simply Delicious. Come fall & winter, we’ll get back to more of the Hot Desserts.¬†15-2: Chocolate Mousse is not the first mousse I’ve attempted (check out¬†15-1: Lemon Mousse for a citrusy variation), but it is a pretty solid chocolate mousse recipe–these are great for entertaining, or even making in individual servings and freezing for later.¬†🍨

15-2 Chocolate MousseAs noted above on the card, chocolate mousse is a classic and popular dessert. There are a variety of ways to approach it, as explained in this Serious Eats¬†feature¬†on the dish, but Simply Delicious’ version is super easy–5 ingredients are all you need.¬†🍫

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14-3: Grand Marnier Souffl√©ÔĽŅ

My posting’s slowed down a bit (and my husband Adam has been cranking out his posts like crazy), but I am still cooking (and eating) from this book. It’s good to take breaks every so often, and rather than abandon the blog for those break times (as I have in the past), I’m glad that he’s here to keep it alive and to lend another voice besides my own. Just wanted to get that out there. I’ll pick it back up to speed soon, but for now I’m enjoying watching it be interpreted through someone else’s eyes for a bit.

I find myself with extra heavy whipping cream now and then due to other cooking activities, and I’m the only one in the house that can consume it without much gastrointestinal distress. When I have excesses of ingredients, I try to find Simply Delicious¬†recipes to burn off that kill two birds with one stone–using up a recipe AND the cream,¬†14-3: Grand Marnier Souffl√© is one of those recipes.

14-3 Grand Marnier SouffleI’ve permanently borrowed a bottle from my parents (when you’re in your 30s your parents don’t seem to mind if you raid their liquor cabinet), and it’s what we’ve been using for flamb√©eing and any other instances that call for brandy/cognac/Grand Marnier. Why buy a brand new bottle when there’s plenty of barely touched ones sitting at their house?¬†🍾

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15-1: Lemon Mousse

It took more than two years, but I’ve finally ventured into the last untouched dessert category – Group 15: Cold Desserts – with¬†15-1: Lemon Mousse. I’ve experimented with mousse before, both within this project and in my own cooking (here’s one of my desserts from my restaurant days), but I’ve never made this version. It’s simple, refreshing, and a good summer dessert.¬†🍋

15-1 Lemon MousseThis recipe is for lemon, but you could probably substitute orange, lime, or something else citrusy that’s similar if you want to get creative/different with it. This freezes/holds well, so you can make it even further in advance of the night before if you want.¬†‚ĚĄ

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11-14: Tempura

This recipe, 11-14: Tempura tastes great, but the amount of prep is so arduous that I would rather pay a chef at a restaurant to make it for me.


Mixed tempura is my favorite starter dish whenever Jamie and I go out to a sushi restaurant.¬†🍣

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13-2: Onion Tart

It’s hard to think of things to write about something you cooked awhile ago–a moment of honesty while I get my gears turning here.¬†13-2: Onion Tart¬†is a great vegetarian option that satisfies everyone for any meal of the day. It’s not super exciting (which explains my inability to think of anything particularly interesting to say about it), but it’s definitely a pretty good fallback option if you’re in need of an easy, crowd-pleasing, inoffensive, yet impressive recipe.

13-2 Onion Tart

Simply Delicious notes that this recipe is French and that this version comes from the Alsace region of the country. I found a few other takes on that version scattered around the Internet, but give or take some bacon and Gruy√®re cheese, they’re all relatively similar to this one.¬†🍷

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11-25: Best Ever Sole Au Gratin

This recipe is already setting high expectations with the title¬†11-25: Best Ever Sole Au Gratin, and I’m not here to¬†completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite¬†Simply Delicious’ assertions.¬†🐟

11-25 Best Ever Sole Au GratinThis one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

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5-6: Cheese Soufflé

Souffl√©s are one of the stereotypical¬†fancy foods–it was the mark of a good chef if they could execute a good souffl√©. The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe,¬†5-6: Cheese Souffl√©). I’ve covered one savory souffl√© dish already from this book: 4-11: Potato Souffl√© with Onions.

5-6 Cheese SouffleThis would be a good recipe to add some green onions or chives to–I think it would add some nice color to the souffl√© without weighing it down.¬†Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big souffl√© dish–I have to justify its existence in my cabinet.

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3-5: Creamy Cheese Soup

Cheese soup always seemed hard to justify–it’s essentially the sauce from macaroni and cheese, thinned down and¬†maybe dressed up with some onions or bacon. It just seems so…indulgent.¬†I was on my own to make and eat¬†3-5: Creamy Cheese Soup, so this one was pretty quick and dirty.

3-5 Creamy Cheese SoupI like a broccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just¬†lack appreciation for the¬†leek.

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