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Pesto, Bacon and Avocado Pasta

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This recipe is the epitome¬†of summer. Freshly made basil pesto and super ripe cherry and heirloom tomatoes, what’s not to love?! And it only gets better when you add bacon and avocado, it’s the perfect combination!

Pesto, Bacon and Avocado Pasta

  • 1 tablespoon salted butter
  • 1 small yellow onion, diced
  • 6 slices of bacon, cooked and crumbled
  • 1 lb pasta, cooked and drained (I used rotini)
  • 1 cup cherry tomatoes, halved and/or a large tomato, diced
  • 1 ripe avocado, cubed
  • 1/2 cup pesto (homemade is definitely better!)

Directions:

  1. In a large skillet heat butter over medium-high heat. Add onions and cook until they begin to caramelize, about 7-10 minutes. Remove the pan from heat. Add bacon, pasta, tomatoes, avocado and pesto. Stir gently until well combined. Serve warm or room temperature.

**Note: I made my own pesto, but I don’t usually measure out the ingredients, I just add them until it’s how I like it. So I don’t have an exact recipe to post. But here are the ingredients I use: lots of fresh basil, 2-3 cloves of garlic, toasted pine nuts and/or walnuts (about 1/3 cup total), good quality extra virgin olive oil (about 1/3-1/2 cup) and salt and pepper. Give them all a whirl in a food processor, and that’s it!

Makes 7-8 servings.

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Pumpkin Cookies with Cinnamon Glaze

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Pumpkin season is officially here! One of the most wonderful flavors in my opinion is pumpkin. Pare anything pumpkin with a crisp and sunny fall day and a happy gal I will be! Fall is absolutely my favorite season. All seasons have their pros and cons, but the sights and smells of fall are the best. The leaves changing, football, cool nights, apple orchards, cozy fires, I could go on and ON!

This recipe is one of my pumpkin treat staples. The cookies are much more cake-like than cookie-like. How can you go wrong with a little portable c00kie-cake?! You can also add a little pure maple syrup to the glaze if you’re feeling fancy.

Pumpkin Cookies with Cinnamon Glaze

  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/4 cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves

Glaze:

  • 2 cups powdered sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla
  • 2-3 tablespoons milk

Directions:

  1. Cream together the butter and sugar. Add the pumpkin, vanilla and egg and mix well.  Add the dry ingredients and combine until incorporated.
  2. Spoon into heaping rounds onto a lightly greased cookie sheet. Flatten slightly. Bake in a preheated 350 degree oven for 10-15 minutes or until just set in the middle and starting to golden on the edges.
  3. Make the glaze by whisking together the powdered sugar, cinnamon, butter and vanilla. Slowly add the milk until you reach your desired consistency.
  4. Cool the cookies on a cooling rack with parchment paper underneath. Spoon the glaze on top of the cookies.

Makes approximately 22-24 cookies.

Recipe adapted from Allrecipes.com

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