Oct 312010
It’s October 31st, so what holiday are we celebrating?  The last day of national breast cancer month, of course!  (don’t worry…a late Halloween post will be coming later this week).  Recent research keeps telling us that diet and cancer are much more related then we might guess.  The national cancer institute even estimates that 1/3 of cancer deaths are diet related (woah).  So, controlling our diet is our best defense.  So I did some research and found the foods that research says are the best to fighting breast cancer, and I tried to integrate as many as possible into this meal.

One of the foods I kept coming across as one of the best breast cancer preventers were “cruciferous vegetables”.  You may be thinking, um, what?  Cruciferous veggies include those dark leafy greens like broccoli, brussel sprouts, collard greens, and my choice, kale.  I picked some up from the farmers market and started on my kale chip adventure.

Couldn’t have been easier.  Cut away the thick/hard stems of the kale and break it into “chip” size pieces.  Toss in a little bit of olive oil, grind some sea salt and throw um in the oven.  Important disclaimer: kale smells terrible while it cooks.  Crack a window or a door and suck it up because these taste amazing.  While the kale was cooking, I made a quick white bean dip because garlic, olive oil, and beans were on my super food lists.  Just pulse in the food processor and you have a tasty hearty spread.  

And the last two foods that I used from the list–wild salmon and tomato.  I did a quick pan seared salmon with a balsamic marinade.  And how do all these super foods come together?  Whole grain bread, topped with your garlicy white beans, perfectly cooked wild salmon, cherry tomatoes, and a side of crispy kale chips.  Fighting cancer tastes great.  

Nutritional Highlights:  Here’s the low down.  Kale: it’s packed with antioxidant and anti-inflammatory nutrients, and glucosinolates, which are HUGE in cancer prevention.  Salmon: It has those essential omega 3’s that everyone goes crazy for.  Plus, the wild variety is very lean and free of the chemicals you’ll get in the farm raised kind.  Beans are high in fiber, tomatoes have cancer preventing lycopene, and garlic helps protect your heart as well as prevent cancer.  Basically, this meal is a powerhouse for cancer prevention and you should try to integrate some of these foods into your diet as much as possible!!

White Bean Dip
Adapted from Giada DeLaurentis


  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cloves garlic
  • 2 tablespoons fresh lemon juice
  • 1/3 cup olive oil, plus 4 tablespoons
  • 1/4 cup (loosely packed) fresh Italian parsley leaves
  • Salt and pepper to taste


Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processorPulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Baked Kale Chips
adapted from All Recipes


  • 1 bunch kale
  • 1 tablespoon olive oil
  • Sea salt to taste

  • Directions
  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper (I used foil sprayed with cooking spray).
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and toss the kale so it’s evenly coated.  Grate some sea salt over the chips
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Balsamic glazed salmon:
Ingredients for one
  • 1 small (4 oz) filet of wild salmon, 
  • 1 teaspoon balsamic vinegar, 1/2 teaspoon whole grain dijon mustard, 1 teaspoon olive oil, a drop or two of honey 
  • Salt and pepper to taste
Season salmon with salt and pepper.  Heat a little olive oil in a non stick pan.  Cook salmon for about 3 minutes without moving.  Turn salmon and pain on some of the balsamic mixture.  Turn again after 3 minutes and paint the other side with the mixture.  Cook for about 1 more minute on each side adding a little more of the balsamic mixture but be careful the fish doesn’t burn because the sugars in the vinegar and honey are caramelizing.  You could also marinade fish in balsamic and bake at 375 if you don’t want to deal with the pan searing.

Construct the meal:  Spread a piece of whole grain bread or baguette with the white bean spread.  Top with the salmon and tomato.  Serve with the delicious, crunchy kale chips.  Enjoy!!

Oct 292010
This is going to be a mini post for a few reasons.  1) I only have one picture, because how many ways can you really photograph fro yo or the liquidy mixture used to create it?  2) Because I’m running late for dinner with a friend.  And 3) because there’s really not all that much to say about this fro yo other than it’s really really delicious.

The only other frozen yogurt recipes I have made turned out great but were very tart and “yogurty”.  This one was the first that had a texture and taste like the non tart frozen yogurt you’d get in a store (think yogurt pump/love’s).  The recipe actually came from the cuisinart ice cream maker guide book, but it was really wonderful so try it!!  I made a few modifications that i’ll note in the recipe below.


1 cup whole milk (I used 2%)
1 packet plain gelatin (** see my note in the instructions!!)
1/2 cup granulated sugar
3 tablespoons instant espresso powder
1 quart (about 31/2 cups) lowfat vanilla yogurt
1/2 cup half-and-half (can use fat-free)


Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute.
Heat milk and gelatin and stir until smooth. Stir in sugar and espresso powder; cook until sugar is dissolved.Transfer to a medium bowl and cool (here’s where my gelatin note comes in: I thought I could do the first steps and then wait a while before making the fro yo.  Do not do this.  The espresso mixture will, in fact, become jello.  That being said I had to start over).
 Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours.
I added a chopped dark chocolate ghirardelli part for some crunch.  
Remove from freezer about 15 minutes before serving.
Oct 252010

This weekend I enjoyed my absolute favorite Saturday afternoon pastime–wandering along in the Union Square farmers market.  There’s nothing better than the smells, colors, and tastes (yes, there are some samples).
(check out the camera on my new blackberry…not bad!)  

I was so amazed by all the amazing fall colors, that I wanted to make a dish that focused on those crazy colors we find in nature, and so the ingredient of choice was obvious–beets.  A few hours of recipe browsing later, and I had decided to make a variation of Bobby Flay’s Warm Lentil Salad with Roasted Beets.

First step was to get those beats a roastin.  It takes about an hour so plan accordingly.  I’ve only recently become familiar with the process of roasting beets, and to be honest I was kind of shocked how easy it is.  You drizzle them with oil, season with salt, and wrap up in tin foil bundles of about 2-3 beets.  Throw it in the oven and they come out perfectly sweet and beautiful.  Word to the wise–when you peel the beets, throw on a pair of latex gloves.  Your fingers will be pink for days if you don’t.  

Once you get the beets in the oven you can focus on the lentils.  Let the lentils simmer in chicken stock flavored with onion, carrots, celery, thyme and bay leaf.  After they’re done cooking separate the lentils from the stock/veggies and set aside.  I made an addition to the original recipe which I was VERY happy with–adding the beautiful beet greens to the mixture.  Saute the beet greens in some olive oil and garlic until they’re wilted, then add those lentils back in and add fresh thyme and sherry vinegar to finish it off.  


The original recipe is served over leafy greens but since I incorporated the beet greens into the warm mixture I left that out.  Arrange beets around lentils and goat cheese rounds on top.  An amazing salad that can be a hearty meal or a delicious side salad.  I, for one, cannot WAIT to eat this all week for lunch!  Be forewarned that there are a few separate steps to executing this recipe and it is not a quick fix, but it is welllll worth the wait.  

Nutritional Highlights: Beets are a unique source of phytonutrients called betalains which provide antioxidant, anti-inflammatory, and detoxification support.  Lentils are a great source of cholesterol-lowering fiber and they prevent blood sugar levels from rising quickly after a meal.  They are high in protein with virtually zero fat and only 230 calories for a whole cup which will fill you up completely.  So those are the stats, but let me reiterate that this meal is SO tasty–sweet from the beets, savory from the lentils, and creamy from the goat cheese (which you can leave out if you want to make it a vegan choice).  Enjoy this one…it’s a goody.  

Warm Lentil Salad with Roasted Beets

adapted from Bobby Flay


  • 1 medium Spanish onion, peeled and quartered
  • 1 carrot, quartered
  • 1 stalk celery, quartered
  • 1 fresh or dried bay leaf
  • 4 sprigs fresh thyme
  • 4 cups chicken stock
  • 1 1/4 cups dried French green lentils
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1/4 pound slab bacon, diced (I left this out so it’d be a vegetarian meal but if you want it I’ll allow it)
  • I added the beet greens but if your beets aren’t attached to the greens then forget it…just don’t throw out these tasty healthy greens if they’re there!!
  • 2 cloves garlic, finely chopped
  • 1 small carrot, peeled and finely diced
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 tablespoon sherry vinegar
  • 4 cups frisee or mixed greens
  • Sherry Vinaigrette, recipe follows
  • 4 slices goat cheese
  • 6 large beets, assorted colors


Begin by roasting the beets.  Preheat oven to 375 degrees F.
Drizzle beets with olive oil and season with salt. Wrap beets in aluminum foil (2 groups of 3), place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices. (WEAR RUBBER GLOVES or you’ll regret it…)


Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
Bobby’s way:  Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
My Way:  Add garlic and carrot to the pan and saute for 1 minute.  Add beet greens and saute for another few minutes until greens have softened.  Add the cooked lentils to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
To assemble, place the frisee in a large bowl (or leave it out like I did). Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the vinaigrette (recipe below). 

Sherry Vinaigrette:

1/4 cup sherry vinegar
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
2 teaspoons Dijon mustard
Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Oct 222010
I really love cooking with my friend Amanda.  We like all the same foods, and she’s a pretty capable sous chef (but also let’s me be the control freak I am).  The only problem is when we cook together, 7/10 times we make tacos.  And the other 3 times we make taco salad.  We love mexican food, and it’s pretty easy to throw together.  We have made some pretty cool tacos, like the Seared Tuna Tacos from a few months back.  And this time when we were discussing what to make, we both agreed that we were craving…wait for it…mexican.  But we weren’t going to fall into our taco rutt again.   

We knew we wanted to make a fruit salsa, but we wanted to steer clear of our usual go to’s–pineapple or mango.  So, we decided to choose some seasonal fruit, pomegranate and grapefruit, and mix in jalapeno, cilantro, chives, and avocado.  

This could quite possibly be the most interesting, beautiful, and delicious salsa I’ve ever tasted.  

Somehow process pictures of the fish just didn’t happen.  It was pretty easy though–grind some corn tortillas with cumin, cilantro, chili powder, lime, and jalapeno so it become bread crumb like.  Dip one side of the fish in egg and coat with the corn tortilla crumbs.  A quick pan fry to crisp the coated side and then into the oven to finish cooking.  Although we ate this delicious meal last night, I woke up a little early this morning to take pictures of the left overs (because day light is so much better in pics).  Just thought I’d share with you the view from my balcony this morning…

Back to the food.  This fish was actually unreal.  Perfect flavor combination and completely unique and interesting.  This is one of those recipes I know I will come back to.  

Nutritional highlights:  Pomegranate is incredibly rich in antioxidants.  Grapefruit is packed with vitamin C.  And Avocado has all those good fats that you should have in your diet every day.  So basically that salsa is unstoppable.  When I looked up the benefits of tilapia, I was a little surprised to find mixed reviews.  Although Tilapia has Omega 3’s which we need in our diet, it also has Omega 6’s which aren’t quite as good for us.  Read this article if you’re interested in more info.  Still, the general opinion is that tilapia can be part of a healthy, varied diet.  It’s low in calories and inexpensive which is a big plus in my book.  So continue enjoying Tilapia, but try to have as much variety in your diet as possible.  

Tortilla Crusted Tilapia

    4 4-6 oz tilapia fillets 4 corn tortillas (torn in pieces) 1 jalapeno pepper (seeded and chopped) 1 tsp lime juice 1/4 cup fresh cilantro 1/2 tsp chili powder 1/4 tsp ground cumin
    Salt and pepper 1 egg beaten


1.  Preheat oven to 350.  In food processor, grind tortillas (I’m talking tortillas, NOT chips), jalapeno, lime, cilantro, chili powder, and cumin until it is in small crumbs.  Season mixture with salt and pepper.  Taste it.
2.  Beat an egg in a shallow dish.  Coat one side of the fish with egg, and then dip into the tortilla crumb mixture.  Place on to foiled baking sheet and repeat with all your fish.  
3.  Heat a tablespoon of olive oil in a non stick pan.  Once pan is hot, put fish in crust side down for about 3 minutes.  Remove from pan and put back on baking sheet with crust up.  Pop into the oven for about 8 minutes or until fish is flakey (it’s going to depend on the thickness of your fish).
4.  Top with pomegranate-grapefruit salsa.  I served it with rice, beans, and asparagus.  MMMMM.

Grapefruit Pomegranate Salsa

3 grapefruits, segmented
Seeds from 1 small pomegranate (or 1/2 if it’s really large)
2 tablespoons chopped cilantro
1 jalapeno, seeded and chopped
2 tablespoons chopped chives (could substitute any type of onion)
Salt and pepper to taste
1-2 avocado (depending on size and preference) cut into small cubes

Mix all ingredients and let sit for 30 minutes to let flavors combine.  Enjoy!!!

Oct 172010

As promised, although with some delay, here are a few of the recipes from the Tapas dinner I made for my parents anniversary dinner!

Whole Wheat Pizzetta with Caramelized Onions, Spinach, and Goat Cheese
adapted from Ellie Krieger


  • 1 tablespoon olive oil
  • 1 red onion, sliced (I used vadalia onion because it’s so sweet…sliced thinly)
  • 3 cups arugula, washed, dried and coarsely chopped (I used spinach because that’s what I had)
  • Salt
  • Freshly ground black pepper
  • 4 whole-wheat tortillas, 6-inches in diameter (I used whole wheat pizza dough from my favorite NYC pizzaria…trader joe’s also sells good whole wheat dough)
  • 2-4 ounces reduced-fat goat cheese


Preheat the oven to 400 degrees F if using tortillas or prepared crust, 450 if using raw dough.  
Put the oil and onions in a skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 30 minutes. Turn the heat up to medium and add the arugula/spinach. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.
Place the tortillas (or pizza dough, rolled out) on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes (15 if using raw dough). Allow to cool for a few minutes and cut each pizza into pieces.

Turkey Meatloaf Meatballs
adapted from Health


  • 1  tablespoon  olive oil
  • 1  large onion, chopped (1 1/2 cups)
  • 2  garlic cloves, minced
  • 3/4  teaspoon  salt, divided
  • 1/2  teaspoon  pepper, divided
  • 1 1/2  tablespoons  Worcestershire sauce
  • 1/3  cup  fat-free, less-sodium chicken broth
  • 3  tablespoons  ketchup, divided
  • 1 3/4  pounds  ground turkey, 97% lean
  • 3/4  cup  dry breadcrumbs
  • 1  large egg, lightly beaten
  • 1  large egg white, lightly beaten


1. Preheat oven to 375°. Heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring, 1 minute. Stir in Worcestershire sauce, broth, and 1 tablespoon ketchup; transfer mixture to a large bowl, and cool.
2. Add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl, and mix well. (Mixture will be very moist.)
3. If making meat loaf: Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. Form the turkey mixture into a loaf, and place on the pan. Brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake 1 hour or until thermometer inserted into center registers 170°. Let meatloaf stand 5 minutes before serving.
If making meatballs:  Form small balls and put in oil sprayed mini muffin tin.  Brush with a little ketchup.  Bake for 15 minutes.  I served with ketchup mixed with some hot chili pepper sauce.  
Macadamia Crusted Halibut
adapted from Alton Brown


  • 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, melted 
  • Vegetable oil, for brushing foil
  • 4 (6 to 8-ounce) mahi mahi fillets or Halibut
  • ***I mixed in some additional spices: paprika, parsley, and some garlic salt for a little additional flavor
  • Kosher salt and pepper
  • 2 tablespoons coconut milk


Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.
Alton’s directions: Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with thecoconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown.
My directions:  Dip the raw fish in the coconut milk and pat nut mixture on top of the filets.  Heat a little oil in a non stick skillet over medium/high heat.  Put the fish in face down for about 3 minutes or until nuts begin to brown.  Remove from pan and place on baking sheet.  Put in the oven to finish cooking for about 8-10 minutes (but you must check the fish for doneness by flaking the thickest portion).  I do it this way because I think the pre-searing process makes the crust nice and brown and crunchy.
Oct 122010
Things that happen at the beginning of fall: the leaves start changing, the weather gets colder, and Marissa get’s sick.  Without fail, all of these things happen each year at the beginning of fall.  And when you’re sick, there’s nothing better than a great bowl of homemade soup.  Although I might have preferred it if someone else had made that soup for me (the price you pay for living so far from your Mommy).  So I made myself some comforting, hearty, and healthy sweet potato and chicken soup.  

It starts off as most soups do…onions and garlic.  Then some celery and peppers.  Then sweet potatoes, broth, tomatoes, cooked chicken and lost of herbs and spices. Let it simmer for about an hour or until the sweet potatoes are perfectly tender.



I knew this soup would be good when it came from Foster’s Market, but I didn’t realize just how satisfying it would be.  At first taste it reminds you a little of a classic chicken soup, but then the sweetness of the potatoes and the depth of the herbs come in and you realize this isn’t your average chicken soup.  One bite, and you will be completely cured of your fall cold.  Blah, wish that were the truth.  It’s not.  Still feel pretty bad, but eating this soup at least made it slightly less miserable.   

Nutritional Highlights:  We’ve all heard that sweet potatoes are a super food.  Always make “top ten” lists, etc.  They’re antioxidant rich, anti-inflammatory, and full of vitamins A and C.  The rest of the soup is pretty darn healthy too…plenty of veggies, chicken for protein, and a light broth.  A small organic soapbox: I don’t always buy organic, cuz let’s be honest, I’m all that wealthy these days.  But, many of the ingredients on this list foods that you want to go organic on because the conventional kind holds tons of pesticides.  Check out this article about which foods to spring for organic and which ones to skip.  The 12 foods with highest pesticides are: Apples, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Raspberries, Strawberries, Bell Peppers, Celery, Potatoes, Spinach.  So with Potatoes, celery, and Bell Peppers in this soup, it’s best to go organic!

Chicken and Sweet Potato Soup
adapted from Foster’s Market

Makes 2 1/2 to 3 Quarts Soup; Serves 6 to 8
2 tablespoons unsalted butter (I substituted olive oil, or you could do half butter/half oil)
1 tablespoon olive oil
1 red onion, diced
2 shallots, thinly sliced
1 red bell pepper, cored, seeded, and diced
3 ribs celery, diced
6 garlic cloves, minced
8 cups chicken broth
4 cups shredded cooked chicken (I used a pre cooked rotisserie chicken but leftover roasted chicken would be great too!)
2 sweet potatoes, peeled and chopped into 1/2-inch chunks
One 14 1/2-ounce can chopped tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon dried marjoram
3 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh marjoram, to garnish, optional
1 tablespoon chopped fresh thyme, to garnish, optional
Salt and freshly ground pepper to taste
1. Melt the butter and olive oil over medium-low heat in a large saucepan and add the onion and shallots. Cook and stir about 15 minutes, or until softened. Add the bell pepper and celery and continue to cook and stir about 5 minutes longer. Add the garlic and cook and stir 2 to 3 minutes longer.
2. Add the broth, chicken, sweet potatoes, tomatoes, red pepper flakes, dried marjoram, bay leaves, salt and pepper and stir until combined. Bring to a low boil, reduce heat, and simmer, uncovered, about 1 hour, until the potatoes are tender and flavors have developed. Skim the top of the soup as it cooks if necessary to remove foam or fat.
3. Discard the bay leaves. Add the fresh marjoram, thyme, and additional salt and pepper if desired. Serve immediately.
Oct 072010
30 years ago something big happened–my parents tied the knot.  And it’s not just a big deal because it was the beginning of a sequence of events that ultimately led to the creation of, well, me…but big because it was the start of a marriage that I have watched and admired as it grows stronger and stronger every year (yeah yeah, cheesy but true).  So my sisters and I decided that we should plan a special dinner in their honor.  Plans that started as a quiet dinner at home, quickly turned into a culinary adventure complete with 6 tapas representing different aspects of their marriage, a mix playing in the background of their favorite tunes, and printed menus set up on the table.  Lubin sisters take things too far.  

Just an example of the cheesiness that can be found on this menu: My parents met when my dad was a waiter in my mom’s dorm, so we thought the appetizer had to be “dorm” food.  The first course was titled, “I have a crush on my waiter” dormitory pizza–a whole wheat pizza with caramelized onions, spinach, and goat cheese.  Next came a dish inspired by each of the daughters and then concluded with my dad’s favorite…meatloaf meat balls, and my mom’s favorite…macadamia nut crusted halibut.   

While each dish individually had significance and was delicious, I have to admit it made for a pretty odd plate of food.  Clockwise from top: Marissa’s Spanish inspired salad with manchego and pomegranate, Brea’s rigatoni arrabiata, Jenna’s Asian Grilled Shrimp, Mom’s Macadamia Crusted Halibut, and Dad’s meatloaf balls. Odd? Oh yeah.  Regrets? No way.

And for a pretty great couple, had to end with something sweet and timeless…Tollhouse chocolate chip cookie cake.

I’ll be posting the recipes for the pizza, meatloaf meat balls, and macadamia nut crusted halibut this week so stay tuned!!