Incredible Swim Collection & VEVE Swimwear Sale!

Today ONLY you can shop my ENTIRE Incredible Swim Collection & all of the VEVE Glamour Swimwear collection with a $50 giftcard!

 Simply enter MYVEVE in the discount code at the checkout to claim your $50 giftcard!

Find them at http://myveve.com/incredible

*(excluding dresses & sale items)*

  1st March ONLY. 

LOVE ELLIE x

Pumpkin Fudge-Blondies

I had a happy accident in the kitchen yesterday.  I was trying to bake these really yummy sounding Bombshell Blondies.  I happened to have most of the ingredients called for, so I was good to go.   I decided to cut down on the nuts and use carob chips so they would be a little more low cal, not too much tinkering.   Those were the only changes I was planning on making, but then things went a little awry...

I guess I should have looked at the recipe a bit closer when I needed to add the flour.  It seems I forgot ONE WHOLE CUP of the stuff!!  Oops!  (with me and baking, ya never know what you're gonna get!)  I didn't realize it until they where almost ready to come out of the oven.  Nothing to do about it then, I just had to wait and see.  Happy to report, they turned out great!  Sweet, extra dense, but with a soft, almost  'fudge-y' texture...and with a great flavor!  An unexpected cross between a blondie and fudge.  Roy really liked them, and he is a hard sell when it comes to anything pumpkin ~ so I know they're good.  Here is my distorted version of the adapted recipe.  Enjoy!

Pumpkin Fudge-Blondies
makes 12-16 bars/squares

Ingredients

• 3/4 cup canned pumpkin
• 1/3 cup avocado oil
• 1/2 cup brown rice syrup
• 1/4 cup low fat milk
• 1 tsp vanilla extract
• 1/2 cup whole wheat pastry flour
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• pinch salt
• 1/4 cup chopped walnuts
• 1/4 cup carob chips

Directions
Preheat oven to 350F and oil an 8 x 8 inch brownie pan.  Using a whisk, whip together the first 5 ingredient together. (pumpkin-vanilla extract)

Add in flour, baking powder, spices and salt, folding-in to form a smooth batter.  Then fold in nuts and carob chips. Spread batter evenly in prepared baking pan.  Bake between 30-40 minutes, or until a toothpick comes out mostly clean.

Let the Fudge-Blondies cool in the pan for an hour before cutting into bars/squares.  Store in a covered container, in the fridge.

Vegetarian Mock Lobstah' Rolls ~ Meatless Monday

Mock Lobstah' Roll ~ A fun vegetarian spin using chickpeas as the base for the classic New England seaside salad!  

Way, way back when, I used to live a few towns south of Boston.  I was about equal distance to Boston, Cape Cod and Providence, RI.  Fantastic seafood in every direction!   I would often go to Cape Cod (aka ~ The Cape) for a bike ride along the Cape Cod Canal Bikeway and then head over to one of the many seafood shacks to enjoy a traditional Lobster Roll.  Man, were they good!!  Since I've been tinkering with chickpea salads again, I decided to give my go-to bean the royal treatment and turn them into one of my favorite seafood salads, one that is often served quite simply, usually in a basic hot dog bun ~ the classic Lobster Roll.  I'm calling my vegetarian version a ~ Mock Lobstah' Roll.  (is it just me, or do you hear the B52's song Rock Lobster in your head when you read that? teehee)

For a little special taste treat, I like using dulse flakes in my mock seafood salads since I think it gives a nice, slightly salty, hint of seaside flavor that reminds me of the ocean.  You could easily replace it with your favorite dried seaweed flakes or skip it altogether if you like ~ it'll just change the overall flavor of the salad a little bit.  I like to go a bit heavier than 1/8 tsp on the dulse flakes, more along the 1/4+ tsp lines.  I'm like that ~ in for a penny, in for a pound.  I also like the subtle sweetness the sweet corn and pinch of sugar gives to the salad.  I'm trying to mimic the unmistakeably soft sweet flavor that real lobster chunks have.   :)  Enjoy!

Vegetarian Mock Lobstah' Rolls
makes 2 Lobstah' Rolls

Ingredients

• 1/2 cup canned chickpeas (aka garbanzo beans) ~ drained & slightly smashed
• 2 Tbsp low fat mayo (I only use Hellmann's/Best Foods mayo)
• 2 Tbsp diced celery
• 2 1/2 Tbsps drained canned white sweet corn (or sweet yellow, if you like)
• 1/4 tsp lemon juice, or to taste
• 1/8 tsp onion powder
• 1/8 tsp Old Bay Seasoning, or more to taste
• 1/8 tsp dulse flakes, or more to taste (or your favorite seaweed ~ optional)
• pinch of sugar (optional)
• dash of hot sauce
• dash dill weed
• dash paprika
• salt & pepper, to taste

• 2 basic/cheap hot dog buns
• crisp, fluffy leaf lettuce
• tomato slices, optional ~ (If you were to eat a real lobster roll, you'd probably skip the tomatoes, but, since this is a mock lobster salad, I'd have at it :)

Directions
Mix first 13 ingredients (chickpeas through salt/pepper) in a medium bowl until combined.  Line each hot dog bun with crisp, fluffy lettuce leaves and couple of tomato slices (if using).  Divide the Mock Lobstah' Salad between the two buns and enjoy your Meatless Monday lunch!

 For another mock vegetarian seafood sandwich filling, check out my recipe for ~ Mock Tuna Salad ~ HERE.

Sirloin Burger with Fried Onion Gravy

For a quick and tasty dinner, I'll often make sirloin burgers, but, without a bun.  To me, it just seems so much more fancy served this way.  We're lucky that our itty-bitty town has a wonderful, little family-run butcher that grinds their own beef, a few times a day.  Their meat takes a hamburger dinner up to the next level. 

Into the sirloin I'll mix ~ whatever spices sound good at the moment, a handful of bread crumbs, shape it into ovals or circles (depending on my mood) and then fry/grill them up.  Then I'll top them with whatever strikes my fancy.  This time I covered the burgers with beef gravy and French's Fried Onions.   Ahh, a simple dinner that satisfies ~ I like that...and so does my family.  :)

Low Fat Snickerdoodle Sugar Cookies

Low Fat Snickerdoodle Sugar Cookies~ A figure-friendly spin on a cookie classic.  (1/2 the batch made with the traditional sugar & cinnamon coating; the other 1/2 made with a few chopped walnuts tossed in instead)

Every so often I get the itch to bake cookies.  I know, I'm a declared 'challenged baker', and it doesn't happen often ~ but, on occasion, it does.  I searched the 'Net and found these great little Low Fat Snickerdoodle Sugar Cookies that are a lot lower in fat than most of the recipes I've seen.  So, I fired up the oven and made some cookies.   :)

I rolled half the batch in the sugar and cinnamon and the other half I skipped the c/s and added a few chopped walnuts instead.  I even cut back a bit on the sugar, so they turned out even lower in calories ~ Yeah!  Super easy, really tasty & just plain old delicious.  Perfect for this gal and her family!  Check out the recipe and all the other neat stuff over on the blog Flour Arrangements ~ HERE.

 

Fresh from the Juicer ~ Eye Opener ~ fruit/veggie juice blend

I love my Hamilton Beach Big Mouth Juice Extractor.  I always have fun when I get out the recipe manual and take it out for a 'spin'.  This juice blend ~ Eye Opener ~ would make a nice start to any morning.  Enjoy! 


Eye Opener
serves one

Ingredients

• 2 carrots
• 1 apple
• 1 tangerine, peeled

Directions

Cut veggie/fruits into chunks that will fit into your juicer, shove the chunks down the chute & juice away. 

Serve straight-up or over ice.

Vegetarian Goulash Soup ~ Meatless Monday

Vegetarian Goulash Soup ~  Where's the beef?  ~  A full flavored, meatless spin of the classic Hungarian dish.  Using TVP 'beef' chunks (& a little liquid smoke) gives this soup the look and taste of a traditional beef goulash ~ but without the meat.  Perfect for your Meatless Monday!

I'm a huge fan of all the different varieties of Paprika ~ hot, sweet, smoked, Spanish, Hungarian, Californian ~ you name it, I love 'em all.   I thought a Hungarian goulash recipe would be a good way to showcase this most vibrantly colored, yet subtle or boldly flavored spice.   I looked around the net & through some of my old cookbooks and ended up taking some of this and a bit of that.  This recipe is more of a soup than a stew, so, I'm calling it ~ Vegetarian Goulash Soup.

 

Instead of using regular beef called for in a traditional goulash recipe, I used some of the dehydrated TVP 'beef' chunks that I like.  They really do stand in quite nicely  ~ here and in other recipes calling for beef stew meat.   Those chunks really make it so easy to change-up this classic dish and spin it into a delicious Meatless Monday meal.  Enjoy! 

Vegetarian Goulash Soup
makes 6~8 servings

Ingredients

• 1 cup dried TVP 'beef' chunks, rehydrated according to package directions **(or you can use prepackaged, ready-to-eat TVP 'beef' style chunks) 
•  1 Tbsp olive oil  
• 1 medium onion, coarse chopped 
• 1 clove garlic, minced 
• 3 Tbsp Hungarian Sweet Paprika (or more, to taste)
• 1 tsp caraway seeds (or more, to taste)
•  1/8 tsp cayenne powder (or more, to taste)
• 2 bay leaves
• 1 large red potato, coarse chopped 
• 1 large carrot, coarse chopped 
• 2 cups chopped cabbage
• 1/2 cup chopped green pepper
• 1 14oz can fire roasted diced tomatoes 
• 5 cups veggie broth or water (maybe a bit more)
• 1/4 cup ketchup
• 1/2 tsp liquid smoke, or more to taste (optional)
• salt and pepper, to taste

Optional Toppings ~ sour cream, Greek yogurt, caraway seeds, dill weed

Directions

Rehydrate the TVP 'beef' chunks according to the package directions & set aside.

Heat the olive oil in a large pot, over medium heat.  When oil is hot, add the chopped onion & saute for about 5 minutes, or until soft and translucent.  Add the garlic/remaining spices to the pot and toss with the onion.

Add the veggie broth (or water), can of tomatoes, ketchup, liquid smoke & chopped veggies to the pot. (adding a bit more water if needed to completely cover the veggies)  Bring to a boil, then reduce heat and simmer for about 15 minutes or until the veggies are tender.

Once the veggies are tender, add the reserved, rehydrated TVP 'beef' chunks to the pot and simmer for another 5 minutes.  Taste, adjust salt/pepper & you are ready to dish it up.  Serve as is or add some or all of the optional toppings... 

I like to serve mine with a dollop of Greek yogurt, an additional sprinkling of caraway seeds & a little dill weed. 

Find out more...

Cheesy Broccoli & Winter Squash Soup ~ this time, "Cutting the Cheese" can be a good thing!

Cheesy Broccoli & Winter Squash Soup ~ Using cooked winter squash is such a tasty (and sneaky) way to amp up the veggie count & replace some of the cheese in this soup.  It gives the soup a wonderful thickness and richness, making it seem like there is much more cheese in the soup than there actually is. 

I love a traditional ~ Broccoli-Cheese Soup ~, but I'm not as fond of all the calories that can come along with it.  I decided there must be a better way.  When I came across a couple of boxes of frozen Cooked Winter Squash in my freezer, I knew what I was going to make, my own veggie packed spin.  I'm calling it my ~ Cheesy Broccoli & Winter Squash Soup.  I feel that it's a much more figure-friendly take on the usually high fat/calorie soup classic.

I've posted about cooking with frozen Cooked Winter Squash as a cheese replacer/extender in this previous post  ~ Creamy Macaroni & Four Cheeses.  I knew it worked well in that casserole, so I figured it would work in a soup, too.  Bingo!  The winter squash has such a vibrant orange color, that it blends in perfectly with the canned cheese soup.  It lends a velvety, thickness and richness ~ I bet you'll never even realize that you've cut down on the cheese and replaced it with a veggie.  The great thing about using the winter squash is that it helps to keep the soup lower fat and lower cal.  The broccoli gives the soup another layer of flavor and color.  I've already had a request for this soup again, so I know it's good.  :)  Enjoy!

Cheesy Broccoli & Winter Squash Soup
makes 4~5 bowls

Ingredients

• 1 can condensed Campbell's Fiesta Nacho Cheese Soup
• 2 boxes frozen ~ Cooked Winter Squash, thawed
• 2 cups cooked broccoli, roughly chopped (or more if desired)
• 1 soup can of fat free milk
• 1 cup water
• 1 tsp chicken Better Than Bouillon (or your favorite kind of bouillon)
• dash hot sauce (or more, to taste)
• salt and pepper, to taste
• shredded cheese for sprinkling ~ optional
• extra milk/water for thinning to desired consistency ~ as desired

Directions

Place thawed Cooked Winter Squash, condensed soup and milk in a blender and blend until smooth. (add a little extra milk or water if needed to blend thoroughly)  Pour blended soup/squash mixture into a medium sauce pan, then add the cooked broccoli, water, bouillon and dash of hot sauce.  Stir until completely combined and heat through.  Add more water or milk, if needed, to thin soup to your desired level thickness. (Roy likes a really thick soup, so my recipe is on the thick side) ~ Serve soup with shredded cheese sprinkled on top, if you like.  Add salt/pepper to taste.

Desy's Country Potatoes & Cheesy Scrambled Egg Skillet Breakfast

My niece, Desy, recently posted this picture to Facebook.  It's a satisfying, home cooked skillet breakfast, full of ~ diced golden fried potatoes, eggs, onions and cheese.  It was one of her dad's favorite breakfasts.  I asked, and she gave me the recipe, so I thought I'd share it on the blog.  (she adds mushrooms, but, her dad preferred his without)  Enjoy!

Desy's Country Potatoes & Cheesy Scrambled Egg Skillet Breakfast
 serves 3~5

 Ingredients

• 6 medium russet potatoes, diced
• 1 small purple onion, minced*
• 4 green onions, minced*
• 1 cup mushrooms, diced
• 6 eggs, well beaten
• 1 clove garlic, minced
• 2 cups shredded cheddar cheese
• cooking oil
• salt/pepper, to taste

*you can dice the purple/green onions if you prefer, it'll change the texture/taste up a bit ~ Desy makes it both ways, just depends on her mood...

Directions

Heat some oil in a large frying pan over medium-high heat. When oil is hot, add the potatoes, turning occasionally and cook them until they just begin to turn golden brown.  Then add in the purple onion, green onion and the mushrooms.   Combine and continue to cook, stirring occasionally until the onions begin to turn translucent and the potatoes are finished cooking and are a nice, rich golden brown color.

Add the minced garlic to the 6 beaten eggs and stir well.  Pour the egg mixture over the cooked potatoes and stir.  When the eggs are finished cooking, add salt and pepper to taste, then add the shredded cheese to the top.  You can either stir in the shredded cheese and then serve ~ or ~ just allow the shredded cheese to melt on top of the skillet breakfast, and serve that way.  (Desy likes hers stirred in) 

Almond-Maple Cookies ~ Flour, Dairy & Egg Free!

My friend, Sarah, is off of gluten and mentioned she is missing cookies.  No one should be without cookies!!  So, I searched around the web and found this recipe that sounded good.  I tweaked it a bit (as I almost always do) and came up with these tasty treats.  They are crispy the first day and get just a bit softer as they hangout around the kitchen.  They're not a traditional cookie ~ since there is no flour, dairy or egg ~ but, one that might be for you if you're off the wheat flour bandwagon.  I used Trader Joe's brand of almond meal, which is ground from almonds with the skins left on.  If you use a blanched almond meal, the cookies should come out even lighter in color & look more like a sugar cookie.

  

We went through the cookies pretty quick.  Roy really enjoyed them, so that always tells me when they're good.  Who says a cookie has to be made with flour to be a sweet, little treat?  Certainly not me!   :)   Hope you like them, Sarah.  Enjoy!


Almond-Maple Cookies ~ Flour, Dairy & Egg Free!
makes approx. 12 thin cookies, depending on size
adapted from this recipe

Ingredients

• 1 cup finely ground almond meal
• 1/8 tsp baking soda
• big pinch of salt
• 2 Tbsps pure maple syrup
• 1 1/2 Tbsps avocado or vegetable oil (I like to use avocado oil for its 'buttery' flavor)
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure almond extract
•  up to 2 level tsp extra oil or water ~ IF needed (I didn't)

Optional Almond Glaze
Mix 1/3 cup of powdered sugar with a few drops of almond extract and a little water to make a thin Almond Glaze for the cookies ~ if desired.

Directions

Combine maple syrup, oil of choice and vanilla/almond extracts in a small cup. In a 2 cup Pyrex measuring cup (or small bowl) combine dry ingredients and stir very well.

Mix wet into dry and stir until completely combined.  If it won't hold together, add the 2 tsp of oil or water, 1 tsp at a time.  (do not add any more liquid than the recipe calls for)

Roll out dough to a thin cut-out-cookie width, either between sheet of plastic cling wrap or sheets of parchment paper, then cut into shapes.

Freeze cut out cookie dough 1 hour before baking 10-13 minutes (depending on desired crispiness) at 325 F on parchment paper lined cookie sheet or a greased cookie sheet.

Let cool 15 minutes before removing cookies from the cookie sheet. They'll firm up as they cool.  Once completely cooled, you can glaze the cookies, if desired.  Store in a container, (once glaze is set, if using) with the lid ajar, so they will stay crisper/firmer.

I think next time I make these, I'll try adding some cocoa powder to the mix, as well as some mini chocolate/carob chips.  Sounds like it would be good...I'll let you know.  :)

Sweetheart Apple-Caramel Cupcakes

Sweetheart Apple-Caramel Cupcakes ~  Super quick & easy, made from a box of Duncan Hines Decadent Apple Caramel Cake Mix.  Perfect for any occasion, but really pretty when dolled up for Valentine's Day!

Today, when Roy and I returned from a pre-Valentine's Day lunch date, we found a sweet surprise waiting for us on our front porch.  Our dear family friend, Dick, had brought over a plate full of Sweetheart Apple-Caramel Cupcakes! (that's my name for them, since he is such a sweetheart!)

I called to thank him and to get his recipe.  He told me he just followed the cupcake instructions on the back of the box of Duncan Hines ~ Decadent Apple Caramel Cake Mix.  He topped it with some Duncan Hines glaze, red sprinkles and hearts.  Too easy!  He's made the cake before and thought it would be good as a cupcake, so he thought he'd try it.  We're so glad he did!!!  The apple-caramel filling makes a little, ooey-gooey treasure surprise in the middle ~ so perfect.  We all loved it!  Thank you, Dick.  What a lovely way to start our Valentine's Day!  Happy Valentine's Day to you, too!

Pancake Day ~ Let's eat pancakes all day long!

Today is Pancake Day, aka Shrove Tuesday, aka Fat Tuesday.  Here are some of my favorite pancake recipes that I've posted about from over the last year or so.  Any one of them would be a perfect choice for one of our meals today.  (or maybe all!)  I wonder which one I'll pick...

English Pancakes ~ with fresh squeezed Meyer Lemon & a dusting of powdered sugar...

Super High Protein Blueberry Pancakes ~ low carb & flour free...

Lazy Man's Crepes ~ sometimes taking a shortcut is a good thing...

Dutch Baby Pancakes ~ a big, beautiful, souffle-style pancake...

Smiley Face Pancakes ~ so much fun to eat...

Dandelion Petal Pancakes ~ with flowers harvested from our lawn...

French Crepes ~ filled with just about anything you can dream up...

Pumpkin Latkes ~ for a more savory pancake...

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Red Chili Bean Stuffed Sweet Potato ~ Just in time for Mardi Gras ~ Meatless Monday

Getting a bit bored with eating regular baked potatoes?  Yeah, me too.  To get out of my spud rut,  I've started  baking/nuking sweet potatoes.  I really like their semi-sweet flavor and bright orange color.  They always make me smile when I split them open and see all that bright, fluffy neon-orange interior, AND they're super good for you, too!



Lately, I've been making this Red Chili Bean Stuffed Sweet Potato for a quick meal.  One word ~ YUM!  It's so super easy to do ~ just cook the poked sweet potato in the microwave until soft; top with canned red chili beans and give it another quick spin in the microwave.  I like to top it all with a dollop of fat free Greek yogurt, chopped cilantro & hot sauce.  For a Southern twist (that would be perfect for a Mardi Gras-style inspired flavor) sprinkle some Cajun/Creole Spice Mix all over the decked-out spud, and than give it a healthy splash of Louisiana Hot Sauce. (and maybe even add some white or wild rice, if you're so inclined!)  Oh, Bébé!

Eating like this couldn't be easier or tastier.  It's so very quick & really, really good for you.  I LOVE sweet potatoes/yams!  How about you?  :) 

P.S.~ Last year around this time, I posted a recipe for ~ Quick & Easy Red Beans and Rice ~ for a Meatless Monday meal.  Check out that recipe ~ here!

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Quick Chicken-Cilantro Wonton Soup ~ ready in minutes

Quick Chicken-Cilantro Wonton Soup ~ Using Trader Joe's Frozen Chicken-Cilantro Wontons makes creating this soup a pleasure!

The Chinese New Year is being celebrated today ~ Sunday, February 10th.  The year 2013, is the ~ Year of the Snake.  I thought I'd share my really quick and super easy version of the ever-popular Chinese Wonton Soup.   I use frozen wontons in my spin and call it ~ Quick Chicken-Cilantro Wonton Soup.  I love making it because it tastes so good, I can get it on the table in minutes and it makes me feel like I'm enjoying a meal in a Chinese restaurant.



Couldn't be easier to make ~~ I use a 1/2 bag of Trader Joe's Frozen Chicken Cilantro Mini Wontons, 4 cups of chicken broth, 1/2 a thin chopped green onion or some fresh chopped chives, a few sprigs of chopped fresh cilantro, a little grated fresh ginger, a sprinkling of Chinese 5-Spice, a dash of white pepper and a splash of Braggs. (or you could use some of your favorite soy sauce)

I throw it all together in a sauce pan and simmer until the wontons are cooked, about 5 minutes or so.  A tasty, exotic soup, ready in no time at all ~ I like that!  For a traditional end to your meal, consider serving some sliced oranges.  In Chinese food symbolism, they are considered a symbol of wealth. (and they taste really good! :)  Enjoy!   :)

Light as a Feather Lemon Cookies ~ recipe from the South Beach Diet Cookbook

I picked up a copy of the South Beach Diet Cookbook at Goodwill the other day.  I was drawn to the lemon cookie recipe since I've got some Meyer Lemons, sitting in my fridge, just begging to be turned into tasty treats.

So, I made the Light as a Feather Lemon Cookies.  They were OK, but, not my favorite lemon cookie that I've ever made.  They just weren't 'lemony' enough for my tastes.  I added some pureed Meyer Lemon peel to the cookie dough, to help boost the lemon flavor.  The cookies were well received, but, I'm still on the lookout for another lemon cookie that really rocks my world.   If anyone has a favorite lemon cookie recipe they'd like to share, I'd love to hear from you!  To view the South Beach Diet lemon cookie recipe, just click ~ HERE. 

Feeling & Feeding the Spirit of Mardi Gras ~ Getting my party on!

Dressing the house up for Mardi Gras!  There are lots of fun, pretty things to get you into the party mood ~ I had to look no further than to our local dollar store.  For $5 I've got strings-upon-strings of Mardi Gras beads, feather & jeweled masks and other New Orleans inspired goodies.  I just love an excuse to buy colorful, sparkly & feathery things!  How about you?  Laissez les bons temps rouler!

Must have a Creole Coffee!

In just a few more days, it'll be Mardi Gras!   I'm starting to feel the spirit, and have been looking at some of my old posts that feature the flavors of Creole and Cajun spices ~ just searching for a little cooking inspiration for the coming days.  Here are some of the dishes that I've made last year, that might just make an encore appearance in my kitchen this weekend...

Cajun Perch ~ I could make this spicy dish with any fish, wonder what kinds I've currently got in the freezer...

Cajun Gumbo Sloppy Joes ~ These are a favorite around here & I've got a head of cabbage in the fridge, so making the coleslaw would be no trouble...

Roasted Cajun Sweet Potato Fries & Hurricanes ~ Of course, I'll be making Hurricanes & I've got a sweet orange spud, just sitting there, waiting in the pantry...

Easy Red Beans & Rice ~ I made this as a vegetarian version for a Meatless Monday post last year.  Maybe this year I'll use some Trader Joe's sausages for a more traditional spin...

Banana Pudding with Creamy Banana-Rum Sauce ~ I've got lots of ripe bananas sitting on the kitchen counter, this one will have to be made!

Cajun 15 Bean Soup & Cornbread ~ This one would be good, especially with all that winter weather coming our way...

Shrimp & Oyster Gumbo ~ This one is high on my list!

After all that looking, I think I've found a few recipes that I'll be making ~ hope you find something in here that inspires you, too!