I’m Back. With Food.

Hey blog-type friends! I haven’t posted in (more than) quite a while and I decided that really needed to change. Good thing Hannah is pretty rad- I have been a pretty awful blog partner.

I have been pretty busy at work, but the BIG bonus is that I get to cook a few times a week for her and her family. I wanted to share some of the favorites so far- starting with a SUPER easy pasta recipe.

Prosciutto, Garlic and Arugula Pasta:


Angel hair pasta (I used 1/2 box for 2 people, with a small amount leftover)

6 oz. prosciutto

1/2 tbsp. minced garlic

1/4 cup Olive Oil

Juice from 1 lemon

Salt and pepper to taste- I use red pepper for a solid kick in the face

Arugula (if you so choose)

Favorite (bold) cheese


Start by boiling the water

Chop up your prosciutto into small pieces

Combine garlic and olive oil in the pan for a couple of minutes.

Add chopped prosciutto to the pan and turn heat to low/simmer- stir frequently.

Drain the pasta after about 7 minutes.

As soon as the pasta is drained- add to the large pan with the olive oil and prosciutto. Stir until all the pasta is coated. If the pasta isn’t coated add more olive oil, or lemon juice.

You can chop up some tomatoes and throw those in there- otherwise, this is the time to stir in the arugula. Make sure the pan is over a very low heat. Red pepper flakes also give this dish the BEST kick.

Cheese- a potent, robust cheese is BEST! Asiago or Parmesan work beautifully. Shred that stuff on top and serve!! I added some grilled broccoli on the side.

And that’s it!! Enjoy 🙂


I will be back on Wednesday with another EASY and delicious recipe!

Hannah will have 2 very awesome music posts for you tomorrow!!


Have a great Monday night!


I’m making bread! I hope it’s not disgusting!

This post comes to you live from my boss’ kitchen! Oh, the joys of housesitting! I am in LOVE with her house and the glorious kitchen and I already asked her if I could just rent her guest room and never leave. She said…maybe.

While they are away, I have been determined to use this space to my advantage. Tonight, I take on something that terrifies and intimidates me. I have never tried to conquer this task and so you all will go on this ride with me. That’s right. I am losing my bread-making virginity. ON THE INTERNET.

My mom won’t like that joke one bit.

Moving on…Tonight I conquer (hopefully) ROSEMARY BREAD!


Yield: 2 loaves

1 tablespoon yeast

1 tablespoon sugar

1 cup warm water

2 1/2 cups flour

1 teaspoon salt

2 tablespoons rosemary- I also took advantage of the rosemary bush (tree?) growing in the backyard!

2 tablespoons butter


My mom is a lovely baker and she gave me some hints before I baked my first loaves.

UNBLEACHED flour is key. I went organic for good measure as well. Also- room temperature, UNSALTED butter. We don’t use eggs in this recipe, but if you do- apparently room temperature eggs are best. Moms from Texas don’t lie, y’all.


Place yeast, sugar and water in large bowl allow mixture to become bubbly. The yeast will “bloom” as they say. In other words- it will grow and expand.



Mix (electric mixer on low) in 1 tablespoon butter (room temp), salt, and 2 cups of flour.

Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor ( I love you, Kitchen-Aid mixer!)  about 5-10 minutes until smooth and elastic.

If you do use a Kitchen-Aid mixer, use a DOUGH HOOK piece once you have added your flour to the yeast mix.

Add more flour if necessary as you are kneading/mixing.

Oil a bowl, put dough in it and cover with a towel.

Let dough rise for about one hour until doubled**

** Note for those living in Southern California- My dough doubled in 30-40 minutes. Dry climate!


Punch down dough and divide in half.

Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray.

Shape the dough into 2 small rounded oval loaves.

Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press into the surface.

Let loaves rise again until doubled (30 min)

Preheat oven to 375°F.

Bake for 15 to 20 minutes, until lightly browned.

Carefully remove from oven, brush with remaining butter (and salt if desired).


Recommended dinner pairing with this bread:

Take 2 chicken breasts, drizzle with olive oil. Preheat oven to 400 degrees.

Sprinkle salt, pepper, lemon, garlic over chicken, cover with foil and place in oven for about 20 minutes.

After 20 minutes, uncover the chicken and let it cook in the oven until there is NO pink inside. You might even want to broil for 2-5 minutes at the very end for a crispy outer layer.

Sauté some broccolini, maybe cook some brown rice or pasta w/ an olive oil/parmesan sauce and BOOM! DEEEELICIOUS meal with your homemade bread.

You have got yourself a lovely Italian-style meal right there, folks! Please enjoy!

This bread would also be delicious with some sliced turkey, ham or chicken for lunch. If you’re of the vegetarian persuasion- just add some spinach, cucumber, tomato and pesto for an amazing meal.

Good luck with your bread making endeavors!! It’s not so scary after all!


Two New Recipes!

Hello, again! Happy Thursday/almost Friday.

I have been cooking a lot this summer and these two recipes are SO easy and delightful.

First off, salmon with horseradish/dill sauce:


Take salmon and season with fresh lemon, salt, pepper, and garlic powder

Place in a pan and cook in the oven at 400 degrees for about 15-20 minutes. Just keep en eye out and make sure it doesn’t burn!

While the salmon is cooking, sauté the broccoli over medium heat with olive oil and salt.

I chose to cook some brown rice pasta (my new staple) and mix with a spicy vegan pesto sauce. All at Whole Foods. All delicious.

For crispy salmon:

After about 15 minutes, turn the oven to BROIL. Watch the fish like a hawk while the oven is on broil. It can burn REAL quick and your kitchen will smell like death and your meal will be ruined. No good.

Horseradish/Dill sauce:

2 tablespoons Veganaise (or mayo)

Several pinches of dill

1/2 teaspoon of horseradish

Juice of 1/2 lemon

Mix all ingredients together. Add salt and pepper to taste. If you want a spicier recipe, add more horseradish.

When the salmon is done, drizzle lightly with sauce before serving. Enjoy!

Now for a simple, healthy lunch recipe. This one keeps really well in tupperware, making it easy to transport!

It doesn’t really have a name..so I will just call it like it is…

Quinoa, black bean, spinach bowl:

Cook quinoa according to the directions on the package (usually 15 min to prepare).

While the quinoa is cooking, heat up the black beans.

When the quinoa is finished, mix with black beans and finally the spinach. Arugula is also delicious! Add salt and pepper to taste.

Delicious and healthy and quick and wonderful!

Boom. A delicious lunch and dinner recipe!

Coming up: As you may have noticed, Hannah and I LOVE some TV! We were discussing at length the recently announced Emmy nominations… RON SWANSON WHERE ARE YOU?! We may well have some thoughts to share on this topic tomorrow. Of course we would love to hear what you think as well!

Until then…


Guacamole Time!

And we are BACK! After a week or so of little to no activity on our blog- I finally have some time to sit down and share some new finds with all (3) of you readers!

This past weekend was Memorial Day and that usually means BBQ, friends, sunshine and more BBQ!

I decided to make some guacamole for everyone, and I have to say I think it was one of my best attempts. So in honor of summer officially being upon us, here is my recipe!


2-3 Avocados (Depending on size. I use the ratio of 2 avocados to 1 tomato and that seems to work)

1 tomato

Half of 1 lime

1 tsp. crushed garlic

Diced red onion


Salt and pepper to taste



Slice avocados in half and scoop out the pit

Cut little slices while still in the skin and scoop avocado out with a spoon into a large bowl

Using a fork, stir and slightly mash the avocados until slightly creamy. Don’t completely annihilate them- you don’t want liquidy/mushy guac.

Dice your tomato into little cubes (above)

Mix in the tomatoes- I try to avoid smashing them at all


What’s that you say? You’re only $4.95?!! IF YOU HAVEN’T ALREADY- GO BUY THEM HERE!

Cut (go scissors, go) or chop (boring) the cilantro. Use however much you want here, but be careful not to add a huge bunch. This stuff doesn’t mess around with flavor.

Dice the red onion into small cubes

Squeeze the lime and stir in your garlic, salt and pepper!

If you’re like me and you like an extra kick – add some sliced jalapeños or a few dashes of your favorite hot sauce.

There you have it! Happy summertime to us all!

Gluten Free/Vegan Pesto Pasta with Tofu!

Let me just start off by saying I am not a Vegan and I also don’t have an aversion to anything containing gluten.

However- I have recently been on a health kick and want to avoid these types of foods for a few weeks. I don’t want to survive on veggies and fruits alone, so I came up with this recipe as a way to imitate a rich, hearty meal with out all of the meat, cheese and bread.

Two things about this recipe:

1. It was affordable and really easy to make. I didn’t follow a recipe, I just kind of made it up as I went along and it turned out wonderfully!

2. My husband grew up on a cattle ranch and definitely enjoys meat, cheese and the like. He loved this meal and took the leftovers to work this morning, so I consider that a huge victory!

On with the food!


I purchased all of these ingredients at Whole Foods and it ran me about $25.00. Like I said, it fed two people and provided leftovers for the next day.

Brown Rice Pasta (half of the bag)

4 oz. Almond Cheese

14 oz. Extra Firm Tofu

4 oz. Spicy Vegan Pesto

Chopped red onion

1 bunch of Kale


Boil a large pot of water and add pasta with a few tablespoons of salt. Boil for about 15 minutes.

While the pasta is boiling, cut the tofu into cubes.

A note about tofu- I think it looks really weird and spongey and basically, I would never think to eat it. However, the good thing about tofu is it really takes on the flavor of whatever you cook it with/in. It ends up tasting very similar to meat, but with less fat, calories and cholesterol.

Heat a large pan with 3 tablespoons of olive oil and add Tofu cubes.

I used lemon pepper, garlic powder and salt to season.

Cook on medium-high heat for about 10 minutes on each side, until brown.

Don’t forget about the pasta! Drain and set off to the side for now.

Once the tofu looks nice and golden, reduce the heat and add chopped onions.

Add a little bit of olive oil and let this cook for a few minutes.

In another large skillet, add the kale and a bit of olive oil over low heat.

Season with salt, pepper and sesame seeds.

While the kale is cooking, reduce heat on the tofu/onion mix.

Add cooked pasta to the pan. Mix in pesto sauce and stir frequently so it does not burn.

At the last minute, I threw in some seasoned artichokes. DELICIOUS.

Now for the non-dairy cheese. Again, I love cheese SO much and so I was very skeptical of this Almond Cheese substitute.

It was really easy to shred and tasted pretty fantastic. I wouldn’t want to eat a large chunk by itself (like I would any other normal cheese…), but with the pasta it was a perfect combo.

Mix in the shredded cheese until it is slightly melted.

Continue to cook the kale, stirring occasionally. Too much liquid or heat on the kale will make it wilted and kind of gross, so be sure to keep an eye on it.

Now for the finished product!

DELICIOUS! It really tasted like a chicken pesto pasta dish, and was very filling.

The aforementioned husband cleaned his plate. Here is the proof:

There you have it! My first attempt at a true vegan/gluten free meal was a success.

If you have any ideas on what to add that could make this even more delicious, feel free to comment!


Buckwheat Banana Pancakes on a Sunny Saturday Morning

I currently have a friend from Australia staying with me, and since it’s his first trip to Los Angeles (and his first time out of Australia, ever!), I’ve been trying to give him the most authentic “LA” experience possible.  For me, that means food.  Or, more specifically, brunch.  Some friends and I took him to a classic diner yesterday morning and he experienced the All-American diner breakfast of eggs, bacon, french toast, and hashbrowns.  This morning, I decided to make him one of my favorite childhood breakfasts: buckwheat banana pancakes.

Growing up, I spent summers in Washington State with my dad, step-mom, and younger half-siblings.  For a few summers, we lived in a large motorhome that my dad parked in various campsites around western Washington.  We camped beside rivers mostly, using the freezing cold water to bathe during the hottest part of each day, and catching rainbow trout after rainbow trout for my step-mom Dana to grill over hot coals.  In the mornings, my brother Lathrop and I would pick wild huckleberries and Dana would make buckwheat huckleberry pancakes over an open campfire.

No joke, that was my life.

Summers with my dad definitely weren’t perfectly woodsy and quaint all the time, but the parts that were good were really good.  And those parts included Dana’s famous buckwheat pancakes.  Since huckleberries are rare outside the Northwest, I have since switched to bananas (because pancakes without some kind of fruit inside just aren’t worth making, if you ask me!).  These pancakes are light and fluffy and delicious and rich and oh so melt-in-your-mouth good.  And they’re easy to make!!  Since I’m not the hugest fan of maple syrup, I made an amazing and amazingly simple blueberry sauce to serve with them.

Here are some pics to whet your appetite (as if the description wasn’t enough), and then I’ll tell you how to make the best weekend breakfast ever!

See how pancakey and delicious that batter looks?

Mmmm bananas.  The pancakes wouldn’t be the same without them!

The blueberry sauce dyed my wooden spoon a deep purply red!  Next time I’ll be using plastic to stir.

And here’s the finished product!  Buckwheat banana pancakes topped with blueberry sauce.  Delish.

We decided to eat outside, since it was a beautiful April day in sunny So Cal.  In retrospect, I should have moved the cat carrier, but I think you get the gist!  Pancakes, mimosas, and a sunny Saturday morning.  Perfection.

Dana’s Buckwheat Pancakes with Bananas

1/4 Cup Buckwheat Flour

1 3/4 Cups All Purpose Flour

1/2 Tsp. Salt

1/2 Tsp. Baking Soda

1 Tsp. Sugar

1 Tsp. Baking Powder

2 Eggs

2 Cups Buttermilk

3 Tbsp. Canola or Vegetable Oil

2 Bananas


1. Whisk all dry ingredients together, then add eggs, buttermilk and oil and mix with a whisk until combined.  It’s okay if the batter has some lumps.  If it’s too thick, add a little water until it’s the right consistency (it should be creamy but not runny).  If in doubt, leave it thicker.  Better thicker than too runny!!

2. Slice bananas and stir into pancake batter with a wooden spoon.

3. Pour a big spoonful of batter onto a HOT griddle or large frying pan.  (I use a 1/2 cup measuring cup to spoon out my batter, but any large spoon will do.)

4. Flip once bubbles appear and the edges are set.

5. To keep pancakes warm while you make them all, keep them in the oven (on an oven-safe plate) on the lowest heat setting.  Once you’ve flipped your last pancake, take those babies out of the oven and serve them to all of your hungry guests/roomies/friends/family!

Blueberry Citrus Sauce (adapted from an allrecipes.com recipe)

1 12 oz. Package Frozen Blueberries (wild blueberries are preferable)

1/4 Cup Orange Juice

Juice of 1 Lemon

1/4 Tsp. Cinnamon

1/4 Cup Water

4 Tsp. Cornstarch

2 Tbsp. Brown Sugar (dark if you have it, but light is okay too)


1. Combine blueberries, orange juice and lemon juice in a medium sauce pan and bring to a boil.

2. Stir in the cinnamon and turn heat to low.

3. Combine water and cornstarch in a small bowl and whisk until no lumps remain.  Add to blueberry mixture along with brown sugar and stir until thickened.

4. Remove from heat and let sit 5-10 minutes before serving.

5. Spoon sauce over pancakes and enjoy!!

— Hannah

Recipe of the Week- Enchiladas! Ole!

I made these enchiladas about a week ago and I have to say- they were quite delicious. Being from Texas, anything with meat, tortillas and cheese is kind of a staple for me. However, I tried to make these a little healthier by making my own sauces (adding less salt), using Whole Wheat tortillas, and using low-fat turkey meat and cheese. There is a vegetarian option as well!

OK- so on with the food!

Ground Turkey and Cheese Enchiladas

Makes- about 8

Kitchen tools:

2 skillets

1 greased ( I used olive oil spray) pan for enchiladas


1lb. ground turkey meat ( I used 99% fat free)

Part-Skim Monterey Jack cheese

Whole Wheat Tortillas (you could also use gluten-free tortillas, of course)

For the sauce:

10 oz. tomato paste

1 1/2 cups chicken stock (or vegetable)

4 oz. diced green chiles

1 tablespoon chopped garlic

1  teaspoon oregano

1 teaspoon cumin

1 teaspoon salt

2 tablespoons chili powder – for some spice!


Brown the turkey meat in a large skillet. When turkey is cooked through, drain and set to the side.

(This photo was taken before the turkey was done. Do not eat pink turkey.)


Take a large skillet (med-high heat) and sautee the garlic and green chiles with a little bit of olive oil.

Add the tomato paste and chicken stock- stir constantly.

Add the salt, oregano, cumin and chili powder.

Turn heat to low and let simmer for 10 min. Stir occasionally.

NOTE: I ended up adding a little more chicken stock to thin it out a bit, but that is up to you!

Once the sauce is finished, take your tortilla and scoop some of the ground turkey into it.

Sprinkle a little bit of the cheese on the turkey.

Carefully roll up the tortilla and place in the pan with the rolled side down.

Repeat until you use all of your turkey.

Pour the sauce over the rolled tortillas and sprinkle with cheese.

Bake at 375 degrees for about 15 minutes, or until the sauce is bubbling.

Now onto the VEGGIE option!


Whole Wheat tortillas


8 oz. of Green Salsa

1/2 cup light sour cream

2 cups shredded Monterey Jack cheese

Kitchen Tools:

1 small mixing bowl

1 dish for enchiladas


Mix Green salsa with sour cream in a bowl.

Add salt, pepper or chili powder to taste.

Scoop a small bit of the sauce into the pan so that it coats the bottom.

Take tortilla and spoon a small amount of sauce into the tortilla.

Add Spinach and sprinkle Monterey Jack cheese.

Fold Tortilla and place in the pan, rolled side down.

Repeat until you fill your pan!

Cover with remainder of sauce and sprinkle cheese on the top.

Also bake at 375 degrees for about 15 min.

I did a little combo plate myself and added black beans and “Chipotle” rice on the side.

The rice is really just cooked white jasmine rice, mixed with chopped cilantro.

Speaking of chopped cilantro- this kitchen tool is my FAVORITE.


Herb Scissors

Take scallions, cilantro or whatever your heart desires and cut away! No chopping needed which is a good thing when you are as uncoordinated as I am- and $9. Come on, now.

My honest hope is that Crate and Barrel will magically see this blog and send me free things because of my advertising. I am sure when they notice the overwhelming leap in herb scissor sales- their sponsorship of me will be a clear next step. Maybe.

And there you have it. Delicious and simple enchiladas!

Let me know what you think in the comments. Again, unless you hate them and then you can keep that to yourself.

Also- here is a picture I took at the beach this weekend. It is not related to enchiladas unless you wanted to eat these enchiladas ON the beach. It’s just one of the reasons I love L.A.


Baby Goats and Chocolate Chip Cookies

Our neighbors Seth and Adam have had chickens since we moved in next door, which we thought was pretty awesome since we live in the middle of West Hollywood, but they recently added 2 baby goats (aka kids) to their family, which is WAY awesomer.  And yes I’m aware that’s not a word and I sound like a pre-schooler right now, but I can’t help it!  We have baby goats next door!  And we get to play with them!

Yesterday afternoon after church, my roommates Jessie and Janelle, our friend Christina and I decided to officially go meet the goats.  It was a sunny (if extremely windy) Sunday afternoon, I had finished most of my cleaning, laundry, grocery shopping, etc for the weekend, and I had a few minutes to kill before I had to leave for a friend’s Game of Thrones party that evening.  May I introduce to you, Vincent (Vinnie) and Trixie Van Gogh, the baby goats that live next door:

Here’s Christina getting kisses from Vinnie:

And here’s Vinnie giving some love to Jessie so she doesn’t feel left out:

After we’d had our fill of Vinnie and Trixie Van Gogh, Seth accompanied us back to our place and joined the girls for a jam sesh of sorts, singing Sixpence None The Richer’s “Kiss Me,” Gavin DeGraw’s “Not Over You” and a couple of classic Switchfoot tunes while I made cookies in the kitchen.

Which brings me to the BEST, most EPIC chocolate chip cookies I have ever made!  I recently discovered Joy The Baker, and have absolutely no idea how I survived for so long without her.  Seriously, her blog is a must for anyone out there who likes to make yummy baked goods.  I saw her recipe for Salty Sesame and Dark Chocolate Chip Cookies and knew I had to try it immediately (cookies with soy sauce and sesame seeds??  I’m in!).  I gathered all of the ingredients and made a late night batch on Saturday, and boy were they a hit!  The cookie dough was hands down the best cookie dough I’ve ever tasted.  Jessie agreed.  Not only that, but the warm cookies were divine… the perfect combination of salty and sweet.  Jessie couldn’t stop eating them, which is a huge deal, because she is currently on Kimberly Snyder’s Beauty Detox Diet, and has the most will power of anyone I know when it comes to food, and doesn’t cheat for just any old thing.  But she could not get enough of Joy The Baker’s warm-out-of-the-oven chocolate chip cookies.

Since they were such a hit, I decided to make a second batch on Sunday so everyone could get a taste of the delish dough:

and freshly baked finished product:

Oh, and they were a huge hit at the Game of Thrones party as well!!  Here’s the recipe, so you can impress all of your friends as much as I impressed mine yesterday. 🙂

Recipe: Salty Sesame and Dark Chocolate Chip Cookies

I’m 100% positive that you’ll all love them as much as we did!  And if you don’t, well, I think there might be something wrong with your tastebuds.  I wouldn’t admit that to anyone.

Happy Monday!


The Hungry Games!

Welcome! When we started talking about this blog, I told Hannah I wanted to post some fun recipes I had discovered or created myself. These will all be fairly inexpensive and usually VERY simple. A note about most of my recipes- they tend to involve some form of cheese and bread. I believe cheese and bread can go with almost every meal. Or, if you’re lucky- be a meal in and of itself. Is it the healthiest combo? No. Is it the most delicious? I say YES!

I would also be remiss if I didn’t mention SOMETHING about the Hunger Games. Hannah and I are both huge fans and already have our tickets for when the movie opens this weekend.

Now, I usually run away from the giant tween franchises*, but I had heard amazing things about these books so I decided to give them a try.

I blazed through all of them in about a week. For those of you who haven’t read them, here is my very weak synopsis of the first book. This is basically the summary I gave to my Mom to try and convince her to see the movie.  If a movie can stay within these boundaries, it is almost certain she will enjoy it.

–        It is a futuristic, sci-fi fantasy series BUT there are no werewolves, vampires or large buckets of teenage angst.

–       Amazing costumes! Make up! Hooray!

–       There is a lot of action, and you might cry (if you have a heart).

I am sure you can garner the other details from the trailer…


We decided it would be fun to come up with recipes in honor of this wonderful series!  If you’re feeling brave, you may even want to stash a few of these items in your over-sized bag to enjoy during the movie. I know theaters generally frown upon this, but I once snuck two Tupperware containers full of grilled chicken and potatoes, and a large thermos of juice into a showing of “The Time Traveler’s Wife”, so who am I to judge?

Now, on with the recipes! They are semi-based on the book, but you have to read to understand the references. I am not going to be doing that for you. 

Please feel free to comment and let us know what you think of the movie and/or the food! **

 * This might be a lie. I may or may not have seen the last three Twilight films at midnight screenings the day they came out.

** Only positive comments regarding the recipes, please. As far as the movie, say what you will. I didn’t have anything to do with the production of it, although it looks amazing!

Baguette with Goat Cheese and Basil

This one pretty much speaks for itself.


Baquette (or really any loaf of bread)

Goat cheese

Basil leaves

Blackberry Jam*


Cut two large slices of bread and toast the halves in the oven for a few minutes.

Spread on the goat cheese and place the basil leaves on top!

*If you’re feeling bold you might want to try adding some homemade blackberry jam.

2 cups blackberries

Juice of ½ lemon

½ cup sugar

Crush blackberries with a spoon

Heat ingredients in a saucepan over high heat for about 5 minutes

Stir to dissolve the sugar

Reduce heat, cook for additional 15 minutes

Skim off the foam and pour into a bowl/jar and cool

Whole Wheat Drop Biscuits


2 cups whole wheat flour

1 tablespoon baking powder

½ teaspoon cream of tartar

2 teaspoons sugar

1 teaspoon salt

4 tablespoons slightly melted margarine/butter

1 cup milk

*I shredded some Monterey Jack and Cheddar cheese because I LOVE cheese and bread. Always.

The original recipe called for shortening and more butter, but I opted out of those.


Preheat oven to 450 degrees

Combine all dry ingredients in a bowl

Add the cheese and mix

Stir in butter and milk until moistened

Drop the batter on a greased cookie sheet and bake for 8-10 minutes.

Let cool and enjoy! These are also fantastic with the aforementioned blackberry jam.

Goat Cheese, Apple Tarts with Walnuts



3 cups whole wheat flour

1 cup shortening

2 tablespoons sugar

2 eggs, beaten

2 teaspoon distilled white vinegar

1 teaspoon salt

6 tablespoons water


Preheat oven to 350 degrees

Combine the flour, sugar and salt into a bowl

Add the softening and cut into little bits with a pastry blender

Mix together the beaten eggs, vinegar and water in a larger bowl

Gradually add the flour mixture to the egg mixture and whisk together

Form the dough into a ball and wrap in plastic wrap. Chill the dough while you work on the other ingredients.

Apple filling:

2 cups diced apples

1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon cinnamon

1 teaspoon salt

Pinch of nutmeg

1 3/4 cups of water


Combine sugar, cornstarch, cinnamon, nutmeg and salt and mix into pot with water

Add the apples, bring to a boil and cook for 3-5 minutes, stirring constantly

Lower heat, cover and simmer for 10-12 minutes

Goat Cheese Filling:

5 oz. goat cheese

1/3 cup sour cream

4 tablespoons sugar

3 tablespoons honey

1 egg


Mix goat cheese, sour cream, sugar and honey in a bowl

Add egg and mix until creamy

Putting it all together!

Take your dough out of the fridge and form into 10- 12 balls

Roll out your dough balls on a floured surface

Place them into the muffin/tartlet pan and fold sides to make a crust

Beat together one egg and 1 teaspoon cream 

Brush mixture lightly over crusts

Fill the crusts 1/2 with goat cheese filling. Bake for 15 minutes

Remove from oven and add apple filling and top with walnuts. Bake for 20 more minutes

Let the tarts cool a bit, but eat while they are still warm. These are not so tasty when cold.

I realize basing recipes off of a teen book series brings my dork level to an all-time high, but I am OK with that. Hannah and I may have some more exciting news regarding the Hunger Games tomorrow as well as a GIVE AWAY! Free things!! Until then, enjoy these treats and Happy Thursday!