Springtime Lemon Petits Fours

petit four with poundcake

Despite the snow that fell here in Ohio yesterday, it is indeed springtime and you can tell by the brighter, plumper produce at the stores that everything is warming up a bit.  There are so many flavors and scents that make me think of spring, so as soon as the temps start to heat up, I’m usually quick to try a new flavorful recipe.  That is why today me and a few other bloggers are showcasing some fresh, spring recipes for you to try out (links below!)

I am not a huge sweets person, but if I do indulge, I like light flavors like lemon or coconut.  I made these beautiful little petits fours to share at Easter dinner this weekend and they’re so easy I thought you should know about it too. The trick is that I use frozen poundcake to make construction a bit easier. The poundcake is firm and not too fluffy which makes it easy to work with for people who don’t love to bake. Be forewarned, I went a little photo crazy on this one!

mini lemon cakes

Although the pound cake isn’t lemon flavored, a tart filling and a creamy glaze – both laced with lemon – are all it takes to get some big flavor out of these little bites! Ready for the recipe?  [Read more…]


Posted On

Circus Circus

I’m shuttling off again today for sunny Las Vegas and can’t wait to spend a fun weekend with some friends. While in Michaels this weekend, though, I found some really fun party things in the dollar bin which reminded me of where I’m headed.  I picked up about $10 worth of these awesome circus themed goodies and thought about what a fun party it would make.

It doesn’t take much to turn a normal dinner with friends into something memorable.  String up some streamers for a quick photo ‘booth’ backdrop, fill some blank mini bags with something cheap and Presto!  Instant party!

I hope you have an entertaining weekend – I know I will!

Have a FUN FILLED Thursday!


Parmesan Crusted Amazing on Arugula

I was going to name this post ‘Get an “Egg” up on your everyday salad’ but thought everyone would be confused and think that I had lost it.  I still chuckle when I think about what an awesome title that would have been, so I had to share it with you.  Sometimes puns don’t come across so well in type, so I have to restrain myself!

Back to the recipe.  I had a crusted and fried soft-boiled egg at a friend’s wedding last year and have really been thinking about it ever since.  The creamy yolk combines with salt and pepper, lemon juice and cheese that are sprinkled on the arugula to form a dressing similar to caeser (minus the anchovies) and it is really so good.  I had it in my mind to recreate this gem, and I thought with all the eggs that might be sitting around in our fridges right now, it would be a good time to try.

The recipe turned out wonderfully and was as good as I remembered.  If you’re someone who likes eggs at all, you have to give it a try.

Parmesan Crusted Egg

Time: 20 minutes

Serves: 4


4 eggs

1/2 cup panko breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup ground almonds

1/4 cup flour

1 additional beaten egg

2 tablespoons olive oil

Salt and Pepper

Method: Set a medium pot of water to high heat and bring to a boil.  Gently lower in 4 eggs and boil for 6 minutes.  Immediately remove from water with a slotted spoon and transfer to a bowl of ice water.  Meanwhile, mix together bread crumbs, ground almonds, and grated cheese in a small bowl.  In two separate small bowls have the flour in one and the beaten egg in another.

After the eggs are cool enough for handling, very carefully peel them each.  Since they are soft-boiled, this needs to be very gentle so they don’t burst. After each is peeled, coat it fully in the flour, then the beaten egg, then the bread crumb mixture.  Repeat with all four eggs.

Heat oil in a small skillet over medium-high heat.  one by one, gently fry the bread coating on the eggs, turning with a wooden spoon, until golden brown.

Serve over arugula with shaved parmesan, a sprinkling of fresh lemon juice, pine nuts, and salt and pepper to taste.

I hope you enjoy this recipe, its definitely going to become a staple in my house for summer dinners!

Have a FABULOUS Tuesday!

A Different Way to Display

As an alternative to the traditional cut flowers in a vase, a bundle of blooms tied together with cooking twine makes a big impact when nestled deep inside a large hurricane vase. The bouquet sits in a small bowl of water hidden with moss and craft store grape vine.

Fill the water bowl before lowering it into the vase,  then arrange the vine and moss around the bowl.  I filled it with water after the moss and everything was in tact, creating a huge mess.  I had to start over from the beginning, but you live you learn, right?

Give this method a try for your next gathering, something that looks this impressive is sure to get you some compliments from your guests and you can choose whether or not to tell them how easy it was.

Have a BEAUTIFUL Monday!

P.S. The glass lamp tutorial is now live!  See it HERE!

For the Love of Cheese

I came across this little cheese survival kit by the Brooklyn Slate Company and just loved the simplicity and humor of it.  I am a huge cheese fiend so it would definitely be on my survival list in the case of some sort of emergency. You should keep on on hand too – maybe you’ll have an emergency guests stopping by soon!

Above photos and Cheese Survival Kit by Brooklyn Slate Company.  Snoop around at other fun things like the Ploughman’s Lunch and their Pantry Collectives.