Tortillas and Honey

White Chocolate and Raspberry Mousse Welcome to the new year of Pass the Cook Book Club! Every month, three recipes from a cookbook is chosen, and bloggers re-create and feature one of the chosen recipes. This month, Christiane from The Mom Chef: Taking on Magazines One Recipe at a Time chose The Silver Palate Good Times Cook Book . She chose three delightful recipes: seafood lasagna, vegetable pot pie, and white chocolate mousse with Frangelico. I chose to make the mousse recipe, but was completely torn about which liqueur to use. I love hazelnut, so I was intrigued by the Frangelico but I also wanted to try the recipe with Chambord, which is a raspberry liqueur. When I finally went to gather my ingredients at the grocery store, they actually didn't have any Frangelico or hazelnut liqueur, but they had a bottle of Chambord so that helped me definitely with my decision! This recipe is incredibly easy to make and doesn't need a lot of ingredients. This recipe does, ho...

As you all start your holiday baking, please remember that you can make your holiday goodies with a healthier option using olive oil! This post was sponsored by Collective Bias® to help readers learn more about the benefits of cooking and baking with olive oil.   As someone who loves to bake, I tend to use only butter in my baking... especially cookies. There are only a few recipes that I will venture out and use shortening or lard. I've always thought that butter tends to yield the best results in terms of taste and texture, however (insert a big HOWEVER), there is a little known secret-- you can use olive oil in your baking! Seriously, no lie! And, trust me, you need to try it! The secret with olive oil is that it's not confined to just using as a cooking oil or in salad dressing... you can use olive oil in your cakes, cookies, and even ice cream. The flavor isn't even noticeable. You can find a plethora of recipes that use olive oil as the main fat component ...

Pumpkin Granola Welcome to Day 5 of Pumpkin Week! We're winding down Pumpkin Week and I know that I've been throwing a lot of dessert at you, but in the best kind of way! Today and tomorrow we are going to take a little bit of a break from desserts and have a little more of a healthy treat! This weekend I made a huge batch on Pumpkin Granola so that we can have them as part of our breakfasts or for our snacks. Usually when Joe and I get home, we munch on chips or any other goodies to hold us over before dinner. Funny how I never used to do that before I moved in! Or bought chips. Hmm. Anyway, we've been snacking on this granola all week and it is a healthier alternative to greasy chips or other store-bought processed food. The granola is a very easy recipe, so don't get turned away by all the ingredients! The recipe is also highly adaptable so you can add in or change the mix-ins in whichever way you'd like. I stayed true to much of Averie's recipe, bu...