her baking & his cooking

she bakes. he cooks. we eat.

her: salted chocolate chip cookies

this batch of cookies. is my new favorite thing. in the whole wide world. 

i didn’t use the cocoa nibs that the recipe calls for… not because i didn’t want to use them, but because my trader joe’s only had cocoa nibs that were covered in dark chocolate. which seems like a good idea, but with all the flavors in this cookie already, i didn’t want to add another dimension.  i’ll probably use those cocoa nibs for biscotti-or something like that.

but, back to these cookies. please use the walnuts. even if you’re not a huge fan of nuts in your cookies. and then, please toast the walnuts. use good chocolate. none of that milk chocolate, nestle stuff. (which i’m not hating on completely-because i love me some nestle every once in a while. but not in these) and then. add the sprinkle of sea salt. 

these cookies have so many complimentary flavors. each little bite is like a surprise. if we’re internet friends, then you’ll like these. if you don’t like these, then we shouldn’t be internet friends. just sayin’

recipe source: design sponge/jennifer martine 

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His: Chicken and Bell Pepper Ravioli

Hello!!!

It’s been a while but don’t you worry, I’m still alive and cookin’!

This dish is really quite simple when you think about it. You start off my making your home made pasta. I make mine as such:

  • 1 cup of regular flour
  • 1 cup of semolina flour
  • 4 eggs
  • Tablespoon olive oil
  • Salt to taste

Check this out, I got a ravioli press to speed up the process and it’s super awesome!! Just roll out the dough a usual, make it pretty thin since you’re essentially doubling up the dough. Lay one strip down and them fill with the filling. Lay the top strip of dough on top and then cut it with a rolling pin. *Be sure to get rid of as much air the the ravioli as possible to keep it from popping.

The filling is simple!

  • Grilled chicken
  • Orange bell pepper
  • Oregano
  • Parmesan
  • Salt
  • Pepper

Finely chop those ingredients together to alllmost a sort of paste like texture and then add about a quarter cup of cream to bind it. It’s simple!

-‘til the next dish-

her: banana bread

sometimes you find a recipe that is no fuss with amazing results. hello, banana bread.

no kitchen aid? no big deal. all you need is a wooden spoon.  no fancy ingredients?  no big deal. all you need for this little loaf of wonder is a batch of ripe bananas, butter, flour, sugar, eggs, baking soda, vanilla extract and a pinch of salt.  stuff i always have in the kitchen anyways.  it takes 5 mins to whip up and an hour to bake.  

that hour? heavenly. you’ll figure out why soon enough.

recipe source: simply recipes

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her: creme brulee

we’re officially the worst bloggers in the history of life.  i applaud folks who have the time to blog regularly.  i try. i think about it. i bake. i take pics and then say, i know i should blog about this. but, i don’t. so, i apologize. we’re a work in progress!  

do you like creme brûlée? i one of my favorite desserts, ever. the little flecks of vanilla bean, the crunch from the caramelized sugar and the creaminess of the custard makes my heart go pitter patter. and seriously, who doesn’t love using a little butane torch?  best. thing. ever.

it’s a little time consuming but totally worth it. i usually make the custard in the morning and then let it cool/settle in the refrigerator for the rest of the day. you can leave it in the refridgerator for up to 3 days, but be sure to let it rest on counter for a few minutes before you caramelize the sugar.

anyways. i hope that you’re enjoying the first signs of spring. the weather in WA has been a little fickle… but when it’s nice-it’s sooooooooo nice.

see what i mean?

we may not be here as often as we’d like… but, we are on instagram (jenmagofna & paolocampbell) and the boy started his own blog as a part of his new years resolution… it’s just a random hodge-podge of his daily thoughts.  

recipe source: alton brown/food network

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her: strawberry cheesecake cupcakes

so here’s the thing about these cupcakes.  i think they’re my new favorite.  they’re so fresh… they remind me of summer-and warshington has been pretty friendly with the sun lately so it’s a win/win situmation.   the strawberry flavor is subtle and mixed with the cream cheese, it’s almost like strawberry ice cream.  

which is almost like the best thing, ever. 

btw. i’m working on finding some new words. obviously there’s more than delicious out there.  wonderful? amazing? fantastic?

…it’ll happen. 

recipe source: joylicious

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His: Cordon Bleu MacNCheese

Sooo…it’s a been a while! I’m aware and I’m sorry! But I’ve made it a goal to post to this blog often. So far…it’s off to a slow start. But it’s only month one, give me another month to get back into it. I appreciate it! For this dish, I wanted to put another twist on macaroni and fromage. I went for the Cordon Bleu style and cooked it up with diced pancetta and Swiss cheese. How much Swiss? About a pound. Yeeaaa…perhaps unhealthy but incredibly delicious. I should mention that I also put a pound of Gouda in there as well. Minor detail. It’s super easy to make though. Just make a rue with butter and flour. Toss in some chopped onions. Add in about a cup of milk and a half a cup of sour cream and mix that together. Once mixed, you can then start to slowly add the shredded cheeses ounce by ounce, pound by pound. Once you’ve got a nice cheesy mixture then you can add your pancetta. Mix together with your cooked short noodle of choice and then place in a deep baking dish. Sprinkle some pepper and paprika for color and throw some fresh cut cubes of bread on top. Sprinkle a bit more cheese on top and Voila! Bake at 400 degrees for about 10-15 and there you have it—the anti lactose intolerant otherwise known as Mac n Cheese. ‘til the next dish!

her: blueberry bliss

blueberries have been creepin’ back into my grocery cart lately and i’m pretty happy about it.  i basically can’t get enough of them.  

take note…

  • blueberry & banana mini muffins
  • recipe source: kitchen confidante
  • fun & bite sized and a little dense, sort of like a mini cupcake 

  • “the awesome-est blueberry muffins” 
  • recipe source: the pioneer woman
  • my absolute favorite blueberry muffin recipe. ever. 

  • lemon blueberry muffin tops
  • recipe source:  allrecipes.com
  • bc really, what’s the best part of the muffin?  the muffin-top, duh!

btw. this is not an acceptable muffin top.  

ladies & gents. please, don’t be the unacceptable muffin top. please?

k, thanksss. 

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her: mini chocolate & dulce de leche cupcakes

i’ve talked about my love of dulce de leche before.  it’s not a secret that i could eat it by the spoon-full.  it has a special place in my heart (next to nutella).  add some chocolate cake & a little sprinkle of sea salt. *mouth*watering* deliciousness.  

hope the new year is treating you well! stay tuned for blueberry muffins x2 later on this week!

ps. if you’re thinking about making joy’s dulce de leche cupcakes. stop thinking and just make them. they’re pretty phenomenal! 

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her: mini chocolate & raspberry cupcakes

happy 2012, folks!

just a few things:

  • one-bowl chocolate cupcakes are the best.  no dishes, ya’ll.
  • one-bowl chocolate cupcakes, filled with delicious raspberry jam makes them blissful.
  • one-bowl chocolate cupcakes, filled with delicious raspberry jam and then fancied up with nutella buttercream & a raspberry kiss makes them seriously… divine. 

that’s all.

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her: nutella & sea salt sugar cookies

these are a product of my pinterest & instagram obsession.  i made a few batches… cookies for christmas day.  cookies as a gift.  cookies to have sitting here at the house to tempt with goodness.  not that anything with nutella takes that much tempting to get me to eat it.  mmmmm nutella. 

they’re easy to make & once they were done i started thinking about all the different combos that are possible… be on the look out for dulce de leche & sea salt sugar cookies in the near future.

happy almost new years eve!

recipe source: cookincanuk

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