friday links

Happy Valentine's Day!


How this foodie does Valentine's Day.


Before all the snow moved in...(Nauset Beach, Wellfleet, MA)



Treasure hunters out on Corporation Beach in Dennis.
One never knows what the sea will wash up with all these winter storms we've been having.


Low tide in east dennis, ma. In a couple months this beach will be filled with people,
hard to imagine now that it's 20 degrees and very blustery.

Lands end in Dennis, MA.
A couple days ago this was covered over with the ocean.
One day it's calm and beautiful, the next day it's covered with raging waves and snow.


Sagamore Bridge, Cape Cod, MA--gateway to cape cod.
Have you crossed it? Rather have you sat in traffic on it?


Imagine having this view every day? Dennis, MA


New ice cream joint on the cape: The Local Scoop in Orleans on cranberry highway.
Make your own sundae.
They have nutella whipped cream!



**Someone very sweet, went and nominated my  blog on The 2014 Homie Awards via The Kitchn.
First, whoever did that thank you so much!
And second, since I'm up there, I would love to see how far I can get up there; be kind of neat to get in the top 20 or top 10?
Would you mind voting for me?
That would just be so neat.  And thank you so much if you did and to whoever went ahead and nominated little old me. 


Around the web:

researcher uses controversial experiments to prove our thoughts & intentions can alter our physical world
misunderstanding orange juice as a health drink
25 horrible things that happen when you don't get enough sleep
20 minute sriracha sauce
how to make your own sprinkles
little french fudge cakes
many benefits of turmeric (Dr. Weil)
how to make turmeric tea
how to respond to negative people without being negative
18 north carolina patients possibly exposed to rare brain disease
normal physical activity obliterates the deleterious effects of high caloric intake
gluten sensitivity may be misnomer for distinct illnesses to various wheat proteins
potential tactics for defeating cancer
dark chocolate addiction is driving up the price of chocolate
everything you need to know about selenium
deep fried peanut butter & jelly sandwiches!
stop obsessing over alignment in yoga class
birthday cake M&M's are here
how about a custom, luxury, rolling cabin?
difference between omega 3's in fish oil vs. flaxseeds?
why writers are the worst procrastinators
I want this cookbook so badly: How Can It Be Gluten Free from America's Test Kitchen
how to correctly check you cats vitals
DIY sequined chocolate boxes (gorgeous!)
homemade tortilla chips (guess what? it's easy!)
coconut butter & nutella pie pops
quick & easy mongolian beef
homemade strawberry almond milk
kitchen 101: cooking fats & oils
are you ruining your coffee by grinding the beans the wrong way?
graham cracker cookies
homemade welsh cakes
samoas rice krispies treats
manhattan cocktail truffles
how to build a better oatmeal muffin recipe
is pasteurized juice a good choice or not?
dark chocolate quinoa cake w/ peanut butter frosting




Whole Foods is my perfect valentine's!
Can't wait till they open on the cape, hopefully this summer?

Have a wonderful weekend!

flourless peanut butter-cinnamon cookies for #ElleAPalooza

As many of you might know by now, the food blogging world lost a dear dear friend way too early.
Elle of ellesnewenglandkitchen.com
(See my past post about her passing).
To honor her, her love, her friendships, her mentoring, and most of all her memory, a group of friends who all knew Elle have formed an #ElleAPalooza.
(There is also an auction to help raise funds for her family.   Elle leaves behind a wonderful husband, and four children.  If you can, please help donate to the fund.  You can only imagine, in this economy, how hard things are for her husband now--so please donate, give what you can--any amount is welcome).
If you're interested in joining the celebration of Elle and the #ElleAPalooza, please visit the Facebook page: Friends of Elle.
Bloggers that participate, pick a favorite recipe from Elle's blog, recreate as is or with a twist--all done with loving Elle in memory. Along with the recipe, bloggers reflect back on their memories with Elle, how they met her, what they loved about her, what they learned from her, etc...
I personally never met Elle, but we became fairly close online via facebook and our food blogs.
In fact, Elle was one of the first people to leave a comment on my blog back in 2008 when I first started blogging.
Funny as my first few posts had horrid food photos and the cheesiest words to accompany those photos.  So cheesy I swear....I like to think I've gotten better as I've aged?
Darling Elle saw past the cheesy words and always loved the recipes.
She would always tell me how creative I was, and when in the world was my first cookbook coming out?
As the years passed, she, the football Patriot loving friend, soon became someone I loved to share my morning espresso with on Facebook while I was supposed to be writing and working.
Oh it was easy to giggle and pass the morning by with her; she had a great sense of humor.
And always, and I do mean always, was very supportive of any new venture I took or any other food bloggers she knew.
Someone asked me what one thing, one true memory of Elle that stood out ?
Oh that's so easy to answer: she was so SUPPORTIVE.
Supportive to even people she casually knew in the food blogging world; she would encourage, encourage, encourage!
I like to call her the cheerleader of the food blogging world--she was always coaching people on, always sharing cooking contest links to me, pushing me on to enter--even if she was entering to.
She was not selfish at all.
Such a kind, gentle soul...you are so missed my dear.
For the #ElleAPalooza, I choose Elle's flourless peanut cookies, which are made with toffee and chocolate, but since Elle knew me so well, she knows that pretty much everything I do I have to put my own spin on it.
Since I love cinnamon with my peanut butter in the mornings, I decided to add cinnamon chips.
Those cinnamons chips went so well with the rich peanut butter flavor of the cookies.
Oh and a little sea salt on top never hurts either.

This is quite possibly one of the better peanut butter cookie recipes I've come across--it's very rich, deep peanut butter flavor....almost like a really good slice of chocolate cake that leaves you so thirsty.
This is that, but in a cookie.  Very satisfying, and no flour used.
Of course, one bowl easy too.


I think what also made these smell and taste so good was the new bottle of tahitian vanilla I bought as a splurge item.  Just a little something-something added in the background of the cookie.

I know that the tahitian beans are one of the more fragrant ones, and I can attest to this as the smell these cookies made in the house while baking was strong--almost tropical.  Okay tropical mixed with peanut butter, really nice smell.

Don't be tempted to flatten these--they won't be as puffy or tender when baked.
Just a little push down--barely.

If you try and take these off the sheet right after baking they will break apart.
Let them cool at least 20 minutes or longer.

Can't tell you how tasty these truly are...I'm certain Ms. Elle was with me when I created these.
You are missed Ms. Elle, you are missed...


flourless pb & cinnamon cookies
recipe idea from elle's new england kitchen
print recipe

2 cups peanut butter (not oily all natural kind)
1 cup dark brown sugar, packed
2 eggs
1 ts pure vanilla extract
1 ts baking soda
1 ts sea salt
less than ½ cup cinnamon chips
a little extra sea salt for the tops of the cookies

In a large mixing bowl, add in all the ingredients except for the cinnamon chips.
Mix well, then fold in the cinnamon chips
Cover bowl well, and put in fridge for at least 15 minutes.
OR using a 2-inch cookie scoop out cookies onto parchment lined cookie sheets, barely pressing down on the dough balls, then set them into fridge to firm up before baking.  (I did the latter).
Put a little sea salt on the tops of the cookies before baking, optional but wonderful.
The cookies won’t spread much during baking, but they do rise up a bit.
When ready to bake, preheat oven to 350 degrees.
Bake cookies for 13-16 minutes.
It’s hard to know when the cookies are done as they stay soft and puffy while baking (they firm up a lot after baking)
I looked for almost-crisp, light golden brown edges.
After you remove from oven, let them sit on the hot cookie sheet for  at least 15-20 minutes or longer if you can.
If you try and take them off the sheet right out of the oven they will break apart; very delicate after baking.
They don’t keep too fresh that long, maybe 3 days at best?
Makes about 21-25 cookies

friday links

Happy Friday!

The sunsets of late, having been giving me a gentle reminder that spring is just around the corner.
Have you noticed (those living in the Northeast) that the sun is getting a bit stronger?
As of today, we have 40 days till spring!

Sun setting over a frozen cranberry bog in Sandwich, MA

Empty marina in Harwichport, MA

What a view--I could easily live here.

So this happened....and it was worth the calories.

I was asked to try these herb and flowers crystals from Fresh Origins.
All natural, no additives, all-natural colors, an exciting crunch and incredible flavors of fresh flowers and herbs.  Adding the hibiscus as a decorative touch on cupcakes, the basil to a fresh plate of pasta, adding the mint crystals to a fancy chocolate dessert, the cranberry crystals on a plate of assorted cheese....the possibilities are endless.
I found myself noshing on the hibiscus just for the flavor--they taste exactly like the real thing.

For more information on the fruit and herb crystals go to freshorigins.com
Restaurant owners/chefs, I highly recommend these products and
also don't forget to check out their large line of fresh micro greens. 

Around The Web:

stretching for strength (I love stretching, feels so good)
DIY scented wax melts
the infamous Loehmann's store is closing its doors
crispy chinese meyer lemon chicken
DIY pistachio milk + other nut milks
your IT band is not the enemy (but maybe your foam roller is)
is there a link between diet & body odor?
how to be thankful for life with one word
easiest nutella cookie recipe
big meals vs. small snacks: what's best for you?
girl makes bank by eating on camera (odd)
some secrets of longevity
how exercise changes your muscles (love this blog)
typography pie (LOVE!)
remember the pink goop in McDonalds?
the skateboarding cat
cell phone radiation is real, how to protect yourself
deep fried oreo's--why not
cinnamon sugar & banana donut holes
cancer patients who exercise could halve their risk of death
what is pantothenic acid?
50 things to let go of before your next birthday
an aging brain is still pretty smart
chocolate covered cheetos! why not right?
meyer lemon meltaways
looking for a certificate of annoyance?
chicken flautas with spicy avocado sauce
DIY re-upholster dining room chairs
nutella doughnuts
korean fried chicken
3 stages of awakening: vishnu prasad
the secret of success: relax & do nothing
ultimate survival alaska casting call (ready?)
why does my iphone battery die so fast?
the nutrient your grandparents got that is missing from your diet
6 foods to boost your mood
why does cold, damp weather make my old injuries ache?
how to make frosted olympic ring cookies
always have room for dessert? here's why
8 things you didn't know about chinese new year
how to make homemade nutella
new phone scam (PLEASE read)
understanding other people: I just don't like you
red velvet sugar cookie bars
big danger in the NuvaRing
how to clean a cast iron skillet
vegetarian parm hero's
excess iron & copper contribute to chronic disease/aging
death-defying Ukrainians are insane
hilarious roundup of naughty dogs (really cute)
dad pre-writes over 800 notes for his daughter because he won't be around
ever wonder what sand really looks like up close? (amazing)

Have a wonderful weekend.

homemade peanut butter twix bars (one bowl easy)

Peanut butter twix, I love them, BUT (isn't there always a but with me?) their peanut butter is not peanut buttery enough, and their chocolate stinks.
So that's my challenge: make a better peanut butter flavor with better chocolate taste, AND make this easy so you all will do it and not just read the post.
Remember I hate hard recipes; love a good challenge but hate hard, thousand steps, and a thousand kitchen utensil recipes.

I did not make my own caramel for this, please don't call the caramel police on me; I used a can of dulce de leche.
I want to make this easy as pie for you, and you won't be tempted to click away.
Don't we all have a can or three of this sitting in the cupboard?
If you want to make your own caramel for this, please do!
I also used peanut butter powder; since Trader Joe's stopped carrying peanut flour, I've resorted to using this peanut butter powder which is almost like peanut butter flour but with sugar in it.
Baking with peanut butter is wonderful--they make the best peanut butter cookies!
I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too. And if you don't bake with it, you can use it as regular peanut butter!


Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
Very easy.



Just before the chocolate glaze, add on a touch of sea salt.
Since the dulce de leche is very sweet; tiny amount of salt is needed.

I realize the chocolate glaze isn't that great.
I tried to do this by dipping each bar, but the caramel just falls off, so this is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.



homemade peanut butter twix bars (one bowl easy)
recipe from vanillasugarblog.com
print recipe

peanut butter cookie base:
12 TB unsalted butter, room temp, cut into 1-inch chunks
1/2 cup granulated sugar
¾ cup peanut butter powder
1/2 cup flour + 2 TB
1 ts baking powder
¾ TB of sea salt

caramel layer:
1 – 13 ounce can of dulce de leche (or make your own caramel)
plus a bit of sea salt for decorating the tops of bars

chocolate layer:
1 bag of milk or dark chocolate (11 ounces) + might need more if you
double dip as stated in cook notes.

cook notes:
-I used an 8-inch tart pan with removable bottom.
-Brownie pan might work, just use parchment paper & non-stick spray
-Since I made this one bowl easy, I just dumped all the cookie base ingredients (in order of the ingredient list), then just used my hands to combine.
-I found the peanut butter powder at whole foods, but people have been saying that walmart carries another brand of pb powder too.
-Literally one bowl easy recipe, then all we do is transfer it to a cooling rack to coat with caramel and then chocolate.
-I realize the chocolate glaze isn't that great in the photos, I was in a hurry.
At first, I tried to dip each bar in chocolate, but the caramel just falls off; using a rack and pour chocolate over the bars, is the easiest way.
If you want a more cleaner chocolate dip, then pour the chocolate over the top, let it set, then it should be hard enough to re-dip in chocolate again to cover up the sides and smooth out the top.

Butter and/or spray up with non stick spray a 8-inch tart pan.
You can use a stand mixer—I mixed by hand.
In a large bowl add in: butter chunks, sugar, pb powder, flour, baking powder and salt.  Using a spatula or your clean hands, mix till just combined.  Lumps are good!
Turn the dough out onto the pan and spread it out, making sure to get into all the corners.
Chill in fridge for at least 20 minutes.
Preheat the oven to 350ºF.
Halfway through baking, the edges might puff up a bit.  I used a spatula to push them back down and continued baking.
Bake the dough for 17-22 minutes, until it’s golden brown.  We want this crunchy so look for golden brown almost dark amber color.
You’ll know it’s done when edges are crisp, and the middle is no longer jiggly.
Please let this cool completely before adding on the caramel layer.
Remove the tart carefully from the pan, it will be thin and fairly fragile, and place over parchment paper.  Spread a nice even layer of the caramel sauce.  I used a spoon to smooth out.
Sprinkle just a little bit of sea salt on the top.
Use a sharp knife to slice into bars or squares.
Place bars on a wire rack. Make sure there is a pan underneath the wire rack to catch the chocolate drippings.  I used a baking sheet lined with parchment paper.
Melt the chocolate until nice and smooth, and then pour it over the bars.
I used a chopstick to smooth out the chocolate and let it get some of the sides.
You should get about 20-25 sticks, all depending on how thin or thick you cut them.

friday links (plus tribute to Elle's Kitchen)

On Wednesday the food blogging world lost a wonderful person.
Many of you might remember her as Elle from elle's new england kitchen.
I can't even remember how many friends she has in the food blogging world--let's just say it was a lot.
And for good reason: she was a good soul.  She loved EVERYONE, she encouraged everyone to cook & bake.
She was one of the first people I met when I started blogging back in 2008; it was her and a few others that left inspiring comments on my first few crappy blog posts.
Two days ago it was so heartbreaking to learn from her kids and her husband, that Elle quickly passed. Honestly I thought it was a prank, even my gut said "no, this can't be--it has to be a prank".  But sadly as the day went on, and more and more bloggers posted on Facebook about the news, it finally sunk in that she was in fact gone.
So I ignored facebook for the day, couldn't handle the news, and left the house.
Sometimes just hearing over and over again how heartbroken everyone is, just gets to me.
Comforting for others and that's fine, but to me, I had to deal with this on my own; digest it in my own way.
At the end of the day, a certain memory I had of Elle and I conversations kept cropping up in my head; it involved my morning haiku's (Elle called them haiku's).
Most mornings on Facebook I would post a quick and short inspirational phrases to get myself motivated for the day.
It soon became apparent that most of my Facebook friends and food blogging friends looked forward to them--especially Elle.
Sometimes I would repeat the same message over and over, since they meant so much to me, and/or really struck a chord with me.  These quotes were from the movie "eat pray love".
The first:
'eat pray love'- (simple & easy to permanently remember past 11am).
The second:
'you must choose your thoughts just the same way you choose your clothes every day'.
I remember Elle loving these messages; somehow it always struck a chord with Elle too.
On my way home from work, it hit me to combine them into a new phrase; like the words just flowed--it was a perfect remembrance of Elle's passing.  As soon as I posted them on Facebook, my dear friend Kristen of Dine & Dish took those words and created this gorgeous photo.
Thank you so much Kristen!

I'd like to share a few of the bloggers who have done a remembrance of Elle, and in the coming week there will be an #ElleaPalooza happening.

What is an #ElleAPalooza?
Any blogger can join in.
First accept the open invitation here at #ElleAPalooza
Then simply choose a recipe creation from Elle's Kitchen, create it and post it on your site along with any words you have about our dear Elle.
Make sure to tweet about your post with the hashtag #ElleAPalooza
AND finally, please leave your link URL at the Facebook page for #ElleAPalooza 
Post it Feb 8 or 9 (or sooner if you have to).
Here are more details on the event.
I encourage you to join The Friends of Elle on Facebook

Wonderful remembrances of Elle:

- The Foodie Blogroll featured Blogs (special edition)
- a special fund on Paypal has been set up to help Elle's family; she left behind husband and 4 children.  If you can help, please donate, any amount is welcome:  The Self Healing Journal
- My friend Elle from The Leftover Queen
- Lee Ann from Not Going Postal
- A Salad for Elle from cbsop.com
- Elle from Mad Rantings of Andrew's Mom
- Losing One of Our Own by Just Crafty Enough
- Out of Every Darkness: Light from He Cooks She Cooks
- Elle From Fresh New England 
- Elle's Kitchen Hard Cider Jelly from Flamingo Musings
- Details about the #ElleAPalooza
- Friends of Elle on Facebook
And lastly the obituary for Elle (Lee Ann)
The guest book for Lee Ann Ritchotte.

Any links you'd like me to add, please tell me!