Grab twenty of your favorite friends and a few gallons of milk. That’s precisely what you’ll need when you finish making this homemade chocolate cake. I cannot stress the chocolate part of this cake enough. This three layer cake is so rich that it’s hard to distinguish the cake layer (which is a fudgy brownie texture and taste) from the frosting layer (it reminds me of a thick, hardened chocolate mousse) when you cut into it If you have a friend of someone in your family who is a chocolate lover, this cake will knock their socks off.  Here are my three tips for making this amazing cake:   1…

  I’ve recently spotted my neighbor, Rita’s, brightly lit giant orange jack-o-lantern in her picture window.  This means one thing: Halloween is just around the corner. Though we’ve not yet gotten our costumes for those still young enough to trick-or-treat in our house, we have tested out a fun, new Halloween recipe.  This one is easy, no-cook and something fun the kids will enjoy creating and eating!  I admit, I am not a lover of candy corn, but it certainly is a Halloween staple and so when you see these mousse layers come together you can’t help but be reminded of this iconic fall candy …

Usually when I grocery shop, I’m pretty organized. I have mycoupons, recipes and lists ready to go. Two weeks ago, not the case. I wanted to make a soup during the week and needed to buy specific ingredients. I reached for my New England Soup Factory Cookbook and I couldn’t find it.So I had to come up with a quick plan B. With one foot out the door ready to hit the grocery store (this is a serious undertaking, requiring two full grocery carts, since I'm shopping for 6 people, 3 dogs and 2 cats, two week’s worth in one trip)  I needed a good pasta fagioli soup recipe.  I searched the internet…

Often, simple and easy can taste so good and just hit the spot. On my last grocery trip, I noticed they had piles of shaved steak displayed in the meat counter.  I’d made my own steak and cheese subs before, but I always went down the frozen food isle and grabbed the box of frozen steak meat.  Last time I did, I remembered them not tasting so good and ended upthrowing everything away (that drives me nuts and I’m sure you can relate).  So this time, I grabbed two packages of fresh shaved steak and decided I was going to make my own steak and cheese subs, Fenway style! I hit the produce …

Epic fail. That perfectly sums up my risotto making attempts.  Not once, but twice it came out, well, terrible.  Maybe I just don’t have the patience for it. My friend, Gay, once told me “Risotto is a labor of love”.  She’s exactly right. It takes a lot of time and patience to make, both of which I’m short on by the end of a long workday.  So for a busy weeknight meal it’s just not feasible to get it properly cooked and on the dinner table.    Fear not, there are other options!  Orzo, a rice shaped pasta, is a great “risotto shortcut”.  Mix it with the right ingredients and you have a creamy …

 I’ve had this discussion with myself, in my head, for the past few weeks: “What is my very favorite thing to cook?”  I love to try out new pasta dishes and sauces and I always get a kick out of testing out a new dessert recipe. However, if I had to pick a single thing, it would be soups.  I’m talking really good homemade soups, stews and chowders.  I’ve mentioned this before in my column, but the absolute best soup cookbook, in my opinion, hands down, is the New England Soup Factory Cookbook.  If you are a lover of delicious, homemade soups, I suggest making the investment in this cookbook …

When we were invited to an end of summer party last weekend, I was so excited to find out we were being treated to a Mexican feast! It’s not that I don’t love a barbecue, but it was a nice change of pace from the usual summer party food. I offered to bring an appetizer. Of course, salsa and chips came to mind, but I figured there’d be plenty of that to go around, so I thought a little outside the box. I settled on a starter of soup (roasted red pepper and corn chowder—stay tuned next week for this recipe that won’t disappoint!), and some cornbread to go with it!  The cornbread turned out …

I can’t say that I speak for everyone, but with the summer days starting to shorten, and the mornings becoming a little cooler, I’m starting to crave the fall.  It’s not that I wish summer would end, but I’m looking forward to getting back into a regular routine again.  I’m also excited to fire up the oven and bake for a few hours on the weekends and perhaps test out some new soup or stew recipes this fall.  I can’t remember the last time I cooked a roast beef dinner!  Summertime can be too hot for those types of meals. Until we all settle down into our routines (it’ll take some time to get …

"A good marriage is like a casserole, only those responsible for it really know what goes in it." ~Anonymous We are still overloaded with summer squash over here in Duggan Valley. Looking for new ways to cook it, I decided to alter a Thanksgiving favorite of mine, the broccoli casserole. I have to say that the broccoli version is better than the squash one, but both are really good. Since it's been so hot I waited to cook this until the sun went down and then reheated it for dinner the next night. I think giving the flavors time to meld makes it even better. Summer Squash Casserole …

  Lobster and summertime go hand in hand in New England.  Due to the surplus of Maine lobsters this summer, lobsters have frequently appeared on the front page of grocery circulars at $4.99 per pound.  That basically translates to one lobster for a lot less than what you’d pay for a steak and certainly a lot less than what you would pay for a lobster at a restaurant. The other nice thing?  Most, if not all local supermarkets, now extend the courtesy of steaming your lobster!  That’s a smart move, especially for those of us who would be hesitant to buy it because we don’t want to cook it at …

Pudding. I always have a few boxes of “Cook & Serve” pudding flavors in the cabinet. Why?  Simple. I don't like wasting food and if I have a close-to-full gallon of milk teetering near the expiration date, I'll make a quick dessert and use up cups of milk with the pudding mix. Such was the case a few weeks ago. We were a few days away from packing it up for a week’s vacation and I had too much milk on hand. I also had a slew of graham crackers around since we’d bought so many for s’mores over the summer (there wasn’t an issue with extra chocolate bars laying around…hmmmm).  So, it reminded me…

Three ingredients, a scoop of ice, a cute glass and you’ve got everything you need to stir up this tasty summertime cocktail.  I was first introduced to tea infused vodka a few weeks ago.  We traveled to Rhode Island for a softball tournament and at the end of a long day, the parents enjoyed some coverstaion and cocktails.  One of the moms was drinking a half and half: lemonade and half tea infused vodka.  I had one sip (thank you Kelly) and knew this would be my next recipe.  There’s no fuss with blenders or muddlers; just pour some lemonade over ice and add a little tea infused vodka (there…

  Granola comes in a lot of flavors and varieties. Pour a bowl for breakfast (milk or no milk) or toss into a container of yogurt for a quick snack or lunch. How about layering it up in a parfait with some seasonal berries or even add a few pieces of chocolate for a trail mix type of snack? However you plan to eat it, there will be enough to go around as this recipes makes a lot. Thirty servings, in fact. The nice thing about making your own granola, aside from knowing exactly what’s going into it, is you can add your favorite ingredients or omit anything you don’t care for. This homemade …

  The versatile zucchini. Stuff it, chop it, saute it or shred it and add it to a batter to make one delicious bread with it. I'm always looking for a new and fun way to cook with veggies. A few weeks ago this recipe caught my eye. Zucchini is cut in fun coin-sized shaped and then dipped in an egg and buttermilk mixture. Next, simply toss the zucchini in a bread crumb and cheese coating with the added kick of some taco seasoning.  Baking them on a coated cookie sheet instead of frying them pumps up the healthy factor. Not only would this recipe work great as a side dish, but it would be a fun…

  July is blueberry season in New England. When my mom made this delicious Blueberry Muffin Cake about a month ago, which she cut out of the Boston Globe, I knew this recipe was the one to use to showcase blueberries in peak season! Blueberry muffins are usually a crowd favorite, but they can take a little time to make. However, this cake gives the great flavor of blueberry muffins with a lot less fuss.  It takes no time at all to whip up this simple batter. I made the cake the night before and it was ready for breakfast the next morning. It’s not easy to heat up the kitchen in the summertime…

  Whatever your Star-Spangled celebration entails, there’s likely to be kids around.  If you need a fast and fun Fourth of July dessert, this kid-friendly simple treat is the one to go to.  Premade or homemade chocolate chip cookies, or any cookie of your liking for that matter, plus some ice cream and patriotic sprinkles and you’re on your way to one spectacular kid friendly dessert. Better yet, gather the kids in the kitchen with you, let them pick out their favorite ice cream and have them make decorate these tasty treats!  If you don't have cookies on hand, brownies would work, too! 20 …

  Soup in the summer? You bet! Especially when we’re talking about Strawberry Soup. The first time I had strawberry soup was when I was a little girl. I remember going to my mom’s office for the day (always a treat!) and trying this interesting and delicious cold soup at lunchtime.  I’ve actually not had it since until very recently. I had every intention of making this recipe during strawberry season last year and I just didn’t get to it! So, with the kickoff of the Dedham Farmer’s Market and what is sure to be a great selection of fresh local farm grown strawberries, I thought I’d whip up a…

“No Momma, don’t make those! They’re too good and I’ll eat the whole thing!”  So much for me listening to that request! With Father’s Day fast approaching, I thought this would be a fun surprise for Dad. Not only do these crispy treats taste great, but they don’t require turning on the oven; something to keep in mind if you’ve got to come up with a dessert in the heat of the summertime. So, a little history on how these treats were introduced to us. Mike (myhusband) would often hold poker night. When a big fight was on TV, the poker tables came out, basement full for guys night. We’d always …

  Do you like carrot cake?  I like carrot cake and my husband, Mike, loves it, so for his birthday this week,I surprised him with a carrot cake from scratch.  It’s filled with nuts, cinnamon, walnuts, pineapple and, of course, freshly grated carrots. This is a very simple recipe that is baked in a 9 x 13 pan.  You can simply let the cake cool in the pan, frost it and serve it, which makes for an easy clean up. Actually, if you bake this cake and frost it (did I mention the delicioushomemade cream cheese frosting?), refrigerate it overnight, I promise it will taste even better the next day.  …

  There’s a party a minute, or at least that seems to be the case this time of year. If you’ve got a graduating senior, as I know many of you do, your fridge must have a few invites hanging on it! Maybe you’re hosting a party of your own, so perhaps you have a draft of the menu you’ll be serving hanging on that fridge as well? I have the perfect appetizer to add to that menu! Last year, I was at a cookout and my friend Leslie made this amazing dip. Not only did it taste incredible, but it looked beautiful, too.  When I bring food to a party, I always hope it’s a giant hit. The best compliment…