I've been wanting to make homemade pop-tarts for forever and ever. I literally had this recipe opened up in Safari for weeks and weeks. In the end though, I decided to do something a little different when I made my pop-tarts— I used premade pie dough I had leftover from the mini cannoli cups (although I still plan to make those brown sugar...

One day I turned on the TV and accidentally caught an episode of Rachael Ray's talk show on which she happened to be making this roasted cauliflower au gratin. While cauliflower is definitely not our thing, I figured if there was a way to get Dustin to eat cauliflower (not hidden in mashed potatoes) it was covered in bechamel sauce. We made this...

One cool, foggy Sunday morning we went on a hike with some friends up to Rattlesnake Ridge. It was a relatively easy (i.e. well-paved) and short (2 miles, one way), but quite steep (the elevation changed rapidly over the first mile), hike in the Issaquah Alps, cutting though lots of forest. Supposedly, the views from the top are gorgeous, and...

Tuna salad has always been one of my favorite lunch items for as long as I can remember. I'd always eat canned tuna with Miracle Whip (since our house didn't stock mayonnaise when I was growing up) and a hard boiled egg. These days I try to cut back on mayonnaise consumption, so I decided to switch out an avocado for the mayonnaise to keep the...

This cupcake shop near us has started offering a line of Cupcakes 'N' Cream Ice Cream where they blend their cupcakes with freshly churned ice cream. Can you say delicious? This takes cake flavored ice cream to a whole new level. Obviously I am obsessed with this idea. I sampled some of the flavors at the bake shop and ended up going with a...

Roasted potatoes and pesto are a match made in heaven, and the only thing this recipe requires is a little time. All you need to do is parboil some cubed potatoes for 8-9 minutes then place on a baking sheet covered in olive oil in a 425° oven for 45 minutes, and you have perfectly roasted poatatoes. And yes they are perfect. Dustin even...

Today is our blog's birthday! One year ago today we started chronicling all of the recipes we try. We've become significantly more adventurous and our cooking skills have greatly improved. A couple of years ago, there was no way I would have ever felt this confident in the kitchen, but with lots of practice and lots of research, I'd like to...

I feel a little stalkerish talking about so many recipes from one particular blog, but this tomato-peach panzanella (topped with fresh mozzarella) and proscuitto-wrapped roasted sea bass from 20 Something Cupcakes sounded too delicious not to try. The Chilean sea bass simply cooked with a little butter, surrounded by the proscuitto is delicious...

As promised yesterday, here are my sweet kolaches, filled with blueberry jam, some freshly mashed blueberries, and a few larger berry chunks for good measure, rounded off with a delicious streusel topping. You can use any fruit and fruit preserves of your choice, but this is what I had on hand, so this is what I used. Basically you follow the...

Kolaches were not something that I ate all that often when I was back in Texas, but once you are away from something and can't get it, you suddenly realize just how much you miss (and want to devour) it. For anybody that isn't aware of the beauty of the kolache, they are Czech pastries that are super popular all across Texas' bakeries made from...