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the main table with the all the L goodies one of the reasons i find new recipes to try is that i need them for the parties i plan and/or host. so, i thought it'd be inspiring and fun to add posts about the parties i've put together, along with the food i contributed. i've done a couple baby showers at work and birthdays, of course, but this one party was a little more special for me. it was a bridal shower for my boss, who i've also been hired as the day-of wedding coordinator. she got engaged in august, but i had been secretly brainstorming way before that. i wanted this to be perfect, as i knew it would be my pièce de résistance! first things, first...how do we surprise her? people in the office are well aware that when i'm gone for a period of time, there is a party decorating session happening. so, i schemed with my other boss to fake a sickness. i was really worried that she would not be fooled since i never, never call in sick. but, this worked like a ch...

(photo coming soon) the search for lettuce wraps began with the L-themed bridal shower i was throwing for my boss, but it was also for my personal needs. i may or may not have mentioned this before, but i have been trying to be more health-conscious and choosing to wrap meat in lettuce instead of tortillas is taking a step in the right directions. the "sweet & spicy" part of the recipe was what made me choose this one over others i was considering. and, it didn't hurt that this seemed really easy to make...which it is! the marinade was great and i'd use this for anything really, but this was simple and just what i was looking for. SWEET & SPICY BEEF LETTUCE WRAPS posted in le petit brioche by christa on july 20, 2011 1/2 c soy sauce 1 T brown sugar 1 T sesame oil 1 1/2 T sriracha chili sauce (optional or to taste) 1 c green onions, finely chopped, plus more for topping/garnish 2 t garlic powder 1 t ginger powder juice from 1 small lemon 2 lbs flank...

i love stuffed bell peppers! or, really anything you can stuff. my grandma makes this crab dish, where she reuses the top shell as the baking & serving tool. i made stuffed bell peppers this past halloween, but they were extremely spicy...which made them hard to eat, but they were fun because they looked like mini jack-o-lanterns (i'll save that for a future/follow-up post). when i was looking for something inspirational to make for dinner, i found this beautiful photo of stuffed bell peppers with melted cheese on top. i mean, it is really hard not to resist anything with melted cheese. what was fun about this recipe is that i've never cooked with ground chicken and i loved the idea of incorporating rice. there were a couple things i may try next time though: 1) add beans...i love beans & rice and 2) preheat peppers in the oven while making the stuffing to soften & roast the peppers...in this recipe, the peppers only go in the oven for 7 minutes, so when everything...

i used to think french macarons were the next cupcake, but i have found something else sprouting up left and right...cakepops! if you thought cupcakes were easy handheld cakes, cakepops are even more portable and not as fragile (except when you're preparing them-see yummy tip below), so you don't have to worry about messing up the frosting. of course, we need to give serious thanks to bakerella for the introduction of this awesome, edible work of art. when i was on the search, i found a great idea for the red velvet cheesecake pops, but the recipe was using a box mix for the red velvet...i really wanted to make my own. so, i found a super tasty, easy recipe for the cake portion. but, i did have to cheat and buy a pre-made cheesecake...sometimes you have to choose your battles. RED VELVET CHEESECAKE LOLLI CAKEPOPS red velvet cake - posted on kathleen's gonna want seconds on january 28, 2011 cheesecake pop - posted on steamy kitchen on february 17, 2011 red velv...

is it just me or is the month of march filled with booze-induced holidays? mardi gras, st. patrick's day, a crazy number of birthdays? well, the purpose of this recipe was for a co-worker's birthday. my co-workers have the pleasure of being my guinea pigs, but i'm not hearing any complaints. i may have mentioned this already, but i am intrigued by the idea of turning one thing into a whole new awesome thing. case in point, peach bellini beverage into a very delicate, girly cupcake. this is perfect for any shower or a girlfriend's birthday. the champagne is light, but present and the peaches give the cupcake a delightfulness that anyone can appreciate. PEACH BELLINI CUPCAKES posted on sing for your supper on march 2, 2011 3 c all-purpose flour 3 t baking powder 1/2 t salt 1 c (2 sticks) unsalted butter, room temperature 2 c sugar 1 t vanilla extract 6 egg whites 3/4 c champagne 1/4 c peach schnapps 1 small peach, peeled and diced preheat oven to 350°F. ...

again, another find on TasteSpotting ! the image of sea salted cookies was what first drew me into clicking the link...but it was the added bonus of knowing there was caramel inside that convinced me i needed to try making these cookies. the sweet & salty combination never fails and this take on the trendy sea salt caramels is a MUST for any fan. i dare you to try not getting addicted. CHOCOLATE CARAMEL COOKIES WITH SEA SALT posted on two peas and their pod on february 5, 2010 1 1/4 c all-purpose flour 1/4 t baking soda 1/4 t salt 5 T butter 7 T unsweetened cocoa powder 2/3 c white granulated sugar 1/3 c brown sugar 1/3 c yogurt 1 t vanilla extract soft caramel, rolled into balls (i used werther's) sea salt preheat oven to 350°F. line a baking sheet with parchment paper and lightly coat with cooking spray. set aside. in a bowl, combine flour, baking soda, and salt. set aside. in a large saucepan, melt butter over medium heat. remove from heat and...

if you had told me six months ago that i would have a serious love affair with tomatoes, i would've thrown up a little in my mouth. i did NOT like tomatoes on their own, at all. but when they say your palette changes every seven years, they are absolutely right! and i'm happy they are. i never knew how robust the flavors can be and how fun they are with just a little bit of salt and pepper. as the new year starts, i've been making sure to stay health-conscious and finding foods that are fresh and making them on my own. other than the awesomeness of the tomatoes here, i think that simplicity is key. it says tomato sauce, but it's very light and more olive oil with little bits of roasted tomatoes. PASTA WITH BAKED TOMATO SAUCE posted on une-deux senses by michelle on december 9, 2010 1/3c extra virgin olive oil 1lb very ripe cherry tomatoes, halved (i used trader joe's assorted heirloom tomatoes) 1/3c plain dry breadcrumbs 1/4c freshly grated parmigiano (i us...