Passion for Cooking
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tagliatelle with pea pesto and mozzarella

tagliatelle with pea pesto and mozzarella | Passion for Cooking | Scoop.it
“I’m mildly obsessed with green pasta sauces. Ones that are packed with flavour and not loaded with cream. This is just that. Super quick and easy to knock together and made with frozen peas, rocket leaves, mint, garlic, chilli and lemon.”
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Passion for Cooking
Feel the kitchen ... sight, hearing, smell, touch and finally...  taste
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Matcha Mint Ice Cream Pie

Matcha Mint Ice Cream Pie | Passion for Cooking | Scoop.it
Matcha mint ice cream pie, anyone? Featuring homemade fresh mint ice cream with a hint of matcha for color and flavor, frozen in a sweet and salty cookie crust with a hidden layer of fudge sauce. The fresh mint flavor of this ice cream pie is what makes it truly unique, and so much better than the jarring, mouthwashy mint flavor that comes from mint extract. Once you've tried fresh mint ice cream you'll never be able to eat anything else! Matcha & mint. Mint & matcha. They just sound good together. But they taste even better together. The idea to add matcha started with a desire for a green mint without food coloring. What better natural green color is there? But in the end, the matcha does so much more than that, adding another layer of flavor to the bright, fresh mint. The easiest way to make ice cream more impressive? Put it in a pie crust. I mean, a heaping scoop of fresh mint ice cream would would be lovely and all, but when you get a crisp triangular slice of ice cream in a
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Chicken Caesar Salad Pitas

Chicken Caesar Salad Pitas | Passion for Cooking | Scoop.it
Your favorite chicken Caesar salad served in a handy pita pocket, with yogurt-marinated grilled chicken, romaine lettuce, cherry tomatoes, and a flavorful yogurt Caesar dressing.
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Objetivo: Cupcake Perfecto.: Cupcakes de fresa y lima bajos en grasa

Objetivo: Cupcake Perfecto.: Cupcakes de fresa y lima bajos en grasa | Passion for Cooking | Scoop.it
Tengo pensado hacer un MONTÓN de recetas SÚPER calóricas próximamente. Tanto que me estoy engordando de sólo pensarlo!!!
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Muffins de lacasitos

Muffins de lacasitos | Passion for Cooking | Scoop.it
Perdón, perdón, perdón! Lo sé. He estado desaparecida!!! He estado calculando y veo que he estado 10 días sin publicar!!! Yo, qu
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Cupcakes de Plátano y Dulce de Leche Mardel

Cupcakes de Plátano y Dulce de Leche Mardel | Passion for Cooking | Scoop.it
Hola! Yo otra vez por aquí. Lo cierto es que tenía ganas de ponerme con el blog otra vez porque me despeja... llevo una
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TARTA FRÍA DE QUESO CON GALLETAS DE CANELA

TARTA FRÍA DE QUESO CON GALLETAS DE CANELA | Passion for Cooking | Scoop.it
¿Os gusta la canela? Si disfrutáis tanto como yo de su dulce y picante sabor, no debéis pasar por alto esta receta. Se elabora con muy pocos ingredientes y se prepara de forma sencilla y rápida. Como es sabido, la canela es una especia y se utiliza habitualmente en la cocina para saborizar muchos de los…
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The Michelangelo (A Milkshake Masterpiece)

The Michelangelo (A Milkshake Masterpiece) | Passion for Cooking | Scoop.it
This milkshake, and its name, was inspired by a uniquely memorable cup of gelato I had in Italy back in 2011. I swear, that trip (our belated-honeymoon) has provided more inspiration for this blog than anything else; I feel like I've recreated (or tried to recreate) just about every delectable morsel we enjoyed there. And this gelato is no exception. The gelato from La Sorbetteria in Bologna was by far the most remarkable gelato we had the entire trip (and believe me, we ate a lot of gelato, so that's saying something.) Dubbed Creme de Michelangelo, it was a true masterpiece, with a base of creamy (possibly chocolate? I can't remember) almond ice cream and bits of candied almond praline mixed in. Needless to say, it made an impression on me. And I figured recreating it in milkshake form was the next logical step. How can you go wrong, really, with a vanilla ice cream base, a hearty dose of marzipan, and sweet caramelized chunks of almond praline? It's not perfectly smooth, rather
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Magic Butterfly Pea Lemonade

Magic Butterfly Pea Lemonade | Passion for Cooking | Scoop.it
Do you believe in magic? Like most magic tricks, this one is based resoundingly in science. That doesn't detract from the fun and amazement of it, however. Never before has lemonade been so gosh darn fun. I call it magic butterfly lemonade or amazing color-changing lemonade, but you could also call it unicorn lemonade if you're into that sort of thing (I think Starbucks had a secret version of this on their menu along with those ghastly unicorn frappicinnos, the difference is this version is completely natural.) You heard me: there is nothing artificial about the color of this lemonade. The magic in this recipe comes from a little blue flower native to Southeast Asia called the butterfly pea. Tea made from these flowers starts out a rich, sapphire blue. Hard to believe, actually, that something that blue can come from nature (how many other truly blue foods are there? Not many.) When the pH of the blue tea is changed, in this case with the addition of lemon juice, it transforms into a
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CSA Salad

CSA Salad | Passion for Cooking | Scoop.it
May as well just rename this blog "Sweets & Salads," because that is what it has become. I have to say you're not the only one who's noticed that I've been short on posting lately. Let's just say that we're in the final push to finish the photography for Book #2. And when each shot takes, on average, 3 hours, and leaves us with more than enough leftover food for lunch and dinner each day, not much time (or stomach space) is left for new recipes. Soon. I promise. This was another one of Taylor's brilliant salads. The man has a knack, I tell you. A humble bundle of CSA veggies quickly become a masterpiece on a bed of greens. I sat down, took one look at this bowl (unstyled, mind you), and immediately grabbed my camera. My husband: the salad whisperer. It's got warm squash and carrots, fresh cucumber, and tomatoes so ripe they could burst. Top it with some freshly shaved parmesan and you have yourself one heck of a salad.
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Sesame Crusted Tofu

Sesame Crusted Tofu | Passion for Cooking | Scoop.it
In our household, the lifespan of a recipe is often short lived. It gets made. Photographed. Enjoyed. Posted. And soon thereafter, forgotten, set by the wayside for whatever new batch of recipes we're making the next week. As good as they might have been, we're just not in the habit of repeating things (such is the life of a food blogger), and most of the recipes I post here share a similar fate. This recipe, on the other hand, deserves your full and lasting attention. It was a recipe I expected to like; but it wasn't something I expected to blow me away. I mean it's pretty simple, just tofu crusted in panko and sesame and lightly fried, with a sweet and salty Vietnamese dipping sauce. But the fact that we've made it four times in the past few weeks says a lot about it. This recipe has a lot of things going for it: it's healthy, yet still has just enough fried flavor to satisfy your unhealthiest cravings. It's ridiculously simple, and (assuming you remembered to get your tofu draining
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Double Chocolate Banana Bread

Double Chocolate Banana Bread | Passion for Cooking | Scoop.it
Let's be honest with ourselves: this is cake, through and through. Cake disguised as breakfast. It's amazing how much importance we place on a name, a title, a declaration of just what it is and when you're supposed to eat it. If I were to call this Double Chocolate Banana Cake, for example, there's no denying it'd make one heck of a satisfying dessert. But no, I want to eat my cake for breakfast, so chocolate banana bread it is. Because bread = breakfast, while cake = dessert. Kind of like the difference between muffins and cupcakes, granola bars and candy bars, or smoothies and milkshakes. So what you call something is important, especially if you're looking for justification to eat cake for breakfast, that is. Now we just have to figure out a different name for ice cream and we're set. But anyway, back to this cake bread. I've long been a proponent of chocolate chips in my banana bread. To me, there's just no other way. I mean nuts.. raisins? I'd rather eat mush for breakfast. This
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Cinnamon Swirl Layer Cake

Cinnamon Swirl Layer Cake | Passion for Cooking | Scoop.it
Layers of tender vanilla butter cake swirled with a cinnamon swirl: it's like your favorite cinnamon roll in cake form!
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Cocoa Pecan Torte

Cocoa Pecan Torte | Passion for Cooking | Scoop.it
From Grandma's recipe files... I made this one for our Hanukkah dinner, though it's intended as a Kosher dessert recipe for Passover. If you've ever tried to bake according to the strict rules and restrictions surrounding such a holiday, you'll know it is no easy feat. The torte (or is it a cake?) relies solely on egg whites for leavening (since the jury is out as to whether baking soda/powder is suitable for Passover or not), and it uses matzo cake meal instead of flour (you can also use almond flour, just don't use regular matzo meal as it is too coarse in texture). For non-Passover occasions the recipe will work with all-purpose flour as well. What is a torte? Well, in this case it falls somewhere in between a light chocolate cake and a chocolate souffle in terms of texture, essentially a chocolate sponge cake if you will. If you're looking for a rich chocolate cake, this is not it (this red-wine chocolate cake however, is what chocolate-cake-dreams are made of, albeit not exactly
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Pickle Grilled Cheese Sandwiches

Pickle Grilled Cheese Sandwiches | Passion for Cooking | Scoop.it
If you thought grilled cheese couldn't get any better... try adding pickles. Golden toasty bread, gooey cheddar cheese and sweet and salty bread and butter pickles combine to make the ultimate grilled cheese sandwich. The classic grilled cheese gets a flavorful update with the addition of tangy bread and butter pickles. The pop of vinegary sweetness is the perfect compliment to the rich, melty cheddar cheese and golden toasted bread. I love me a good grilled cheese. There were few things that pleased me more than a classic grilled cheese sandwich, with toasted white bread and American cheese (yes, I was one of those picky kids who survived on starchy beige food for most of my childhood years). The *only* concession I ever made as far as additions was a bit of sliced avocado, and only then at Boogie's restaurant in my hometown (paired with a cookies 'n cream milkshake, well, it was pretty much my idea of heaven). As an adult, my tastes have matured a bit, preferring quality aged
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Peach, Goat Cheese & Balsamic Pizza

Peach, Goat Cheese & Balsamic Pizza | Passion for Cooking | Scoop.it
Fruit, on a pizza? It might sound weird, but the sweet-and-savory combination here is surprisingly delicious. With a drizzle of balsamic glaze and a sprinkle of coarse salt and pepper, it's perhaps the perfect pizza for summer. It might sound like a strange combination, but, if you think about it, tomatoes are actually fruits so why not treat them as such? And if one fruit goes well with cheese (goat cheese, in this case), it seems logical that others would too: peaches in particular. They're not going to last forever, so make the most advantage of the tree-ripened peaches while you still can! So I realized after testing this recipe a few times that we had made something very similar years ago. The main difference between that pizza and this one is that the peaches were cooked. Here, I've opted to preserve the bright freshness of the ripe peaches by placing them on the pizza after it comes out of the oven. This version also has tomato sauce, which makes it an actual pizza in Taylor's
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Cheesecake de Nutella

Cheesecake de Nutella | Passion for Cooking | Scoop.it
Este cheesecake es el perfecto ejemplo de que hay que ser optimista en esta vida. Y ya no me refiero al optimismo en general. M
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Cupcakes de chocolate intenso

Cupcakes de chocolate intenso | Passion for Cooking | Scoop.it
Bueno, pues he vuelto. ¡¡Llevo unos días de locos!! Los que me seguís por instagram ya habéis visto que tengo el horno pluriemplead
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Cupcakes psicodélicos de Gin Tonic

Cupcakes psicodélicos de Gin Tonic | Passion for Cooking | Scoop.it
Esta es la segunda receta alcoholizada que publico en poco más de una semana. Probablemente pensáis que con la crisis de los 3
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Cupcakes de chocolate con mantequilla de cacahuete y Reese's Cups

Cupcakes de chocolate con mantequilla de cacahuete y Reese's Cups | Passion for Cooking | Scoop.it
Cuando estuve en Nueva York la última vez me compré 2 kilos de Peanut Butter Cups de Reese's. La chica de la tienda de
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Cherry Lambic Beer Milkshakes

Cherry Lambic Beer Milkshakes | Passion for Cooking | Scoop.it
I bought these cherries with the intention of making a Cherry Garcia inspired milkshake, with chunks of fresh sweet cherries and flecks of chocolate chips. But Taylor was eying my cherries, determined to get in on the #MilkshakeWeek action, and even joked that he was going to hack the blog and post his own milkshake recipe on Saturday. When I heard his idea, though, I was sold, and decided that his contribution to Milkshake Week should be part of the official roster. Inspired by his favorite sorbet at Jeni's, these Cherry Lambic milkshakes are so much more than just cherry. The lambic imparts a unique flavor and depth to these milkshakes that you can't quite put a finger on unless you know what's gone into them. It's cherry, but so much more. And that's due entirely to the lambic. Even if you are not a beer lover (which I am most definitely not), you will find this milkshake appealing. A lambic is a belgian-style sour beer, fermented with wild yeast, aged in Sherry barrels, and
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Fresh Mint Iced Tea

Fresh Mint Iced Tea | Passion for Cooking | Scoop.it
Crisp and refreshing, this easy mint iced tea recipe is made with fresh garden mint and a homemade vanilla mint sugar syrup. Sweeten to taste and serve over ice.
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Sesame Sriracha Buddha Bowls with Black Rice, Baked Tofu, and Massaged Kale

Sesame Sriracha Buddha Bowls with Black Rice, Baked Tofu, and Massaged Kale | Passion for Cooking | Scoop.it
Buddha bowls are healthy and flavorful, with protein-rich black rice, edamame, baked tofu, avocado, cucumber, sesame kale, and a spicy sriracha vinaigrette.
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Soy Sauce Sweet Potato Noodles

Soy Sauce Sweet Potato Noodles | Passion for Cooking | Scoop.it
I caved. I finally got a spiralizer. I resisted for a long time, but a recent trip to KitchenAid® headquarters in Chicago changed my mind. Now, let's be clear, I'm not going paleo. I'm not on a low-carb diet (sorry, not even a cool new tool is going to convince me to give up my beloved pasta). Healthy options are a bonus, for sure, but no, the real reason I love this attachment? It's so gosh darn fun. It's really just an excuse to play with your food, after all. I mean, you try putting a potato through this thing and not smiling as the perfectly curly spirals cascade into your bowl, visions of crispy shoestring fries dancing in your head. (Leave it to me to turn a health-nut's favorite tool into a means to acheive deep fried perfection... I will be making those fries, btw.) But I digress. Because this recipe actually is healthy. It's virtually identical to our popular Soy Sauce Noodle recipe just with sweet potato noodles in place of the egg noodles. Quick and easy becomes quick, easy
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Drunken Monkey Bread

Drunken Monkey Bread | Passion for Cooking | Scoop.it
Buttery, fluffy homemade brioche smothered with a boozy bourbon banana caramel sauce and baked until bubbly and crispy around the edges. It's a boozy twist on a traditional monkey bread recipe!
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Bittersweet Chocolate Budino

Bittersweet Chocolate Budino | Passion for Cooking | Scoop.it
What do you do when your dinner guests are slated to start Whole30 the following day? You go all out, that's what. Call it a last supper, of sorts, with as much cream and carbs as we could possibly cram into a single meal. Ok, it really wasn't that bad (we had salad too!) but between the pasta carbonara and this decadent dessert, it was pretty much a meal filled with everything that Whole30 isn't. With decadence being our primary objective, this budino, or Italian chocolate pudding, was just the dessert for the job. What I love about budino is that, unlike a creme brulee or pot de creme, it is unbaked, which means you can serve it in just about any dish you please. You don't have to worry about whether it is oven safe or not. Which means, break out the vintage tea cups and cute pinch bowls and glass jars and go crazy! You can also serve the pudding in one large serving bowl as well if you prefer, but, especially when entertaining, I love it when each guest has their very own
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