Lifestyle

  Gourmet Delights Carrot Cake This is without a doubt one of the best carrot cakes I’ve ever had, if I do say so myself. When I had Gourmet Delights, and my food rep came in one day with a delicious, but criminally expensive, carrot cake, I had to come up with something that was close so I didn’t have to sell it for $5 per slice. (Hilarious that that seemed outrageous at the time.) This is what I came up with. Cake2 cups sugar1 cup vegetable oil4 large eggs3 cups grated carrot1 teaspoon vanilla1 teaspoon cinnamon1/2 teaspoon ginger2 1/2 cups flour1 1/2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup chopped pecans1/2 cup raisinsFrosting:8 ounces cream cheese5 tablespoons unsalted butter (room temperature)2 teaspoons vanilla2 cups powdered sugar Heat oven to 350. Combine sugar and oil in a bowl and beat until well combined. Add eggs, carrots, cinnamon, ginger, and vanilla. Beat until well mixed.Stir together flour, baking powder, baking soda, and salt in a medium bowl. Add dry mixture to liquids gradually, beating after each addition to ensure they are well combined. Stir in nuts and raisins.Pour mixture into 2 greased and floured (preferably also lined with parchment too) 8″ round cake pans.Bake until toothpick inserted in center comes out clean. 35-40 minutes.Frost with cream cheese frosting. In medium bowl, beat together cream cheese, butter, and vanilla until just blended. Add powdered sugar, a bit at a time, until well blended. Taking care not to overbeat. Frost when cake is cooled. Dessert, Dessertscake, cake recipe, carrot cake, carrot cake recipe, dessert, recipe

As I type this, we've got just 2 weeks until my son heads to Japan for nearly 4.5 months. He's super excited, and I'm excited for him. (Just a little bit of mom worry.) But he, like me, is quite a foodie, so it wouldn't be us if we didn't have a list to tackle in terms of spots to dine or takeout before he heads to the land of fantastic, but totally different, food. Starting out with the easy picks, because they're the "always" picks. We both love a great sandwich, so we'll definitely be dining or getting take out from... Stuffy's There's no question Stuffy's is a Richmond institution. My go to? The Great Garden on wheat pita, heated, with everything but mayo (that means it's an all veg dream, cheese, mushrooms, onions, green peppers, black olives, spinach, cucumbers, tomatoes, sprouts, oil, vinegar, s & p, and oregano. His? The Max, or Stuffy's Star (Classic Italian) Polpetti It's hard to choose the perfect one from Polpetti, because I've never had a bad sandwich there, and some days I'm feeling one or the other, but the go to is nearly always The Balboa- shaved Italian roast pork, broccoli raab, sharp provolone, with long hot peppers. Or The Caputo- roasted red peppers, arugula, fresh mozzarella, & balsamic glaze if I'm feeling like something more light. One thing's for sure, we're always going to share, and we're always getting at least one chicken cutlet sandwich- probably The OG- chicken cutlet, sharp provolone, broccoli raab, and long hot peppers. Abuelita's Funnily enough, almost every time we go here, my Mom is with us, and that is a testament to how they appeal to everyone! Their menu changes every day, but I've never had anything bad there. This is not your run of the mill Mexican. Their main option is Guisos (stews) and they always have a great variety. Served with beans, rice, and warm tortillas, they are delicious every time. They also do tamales, quesaberria tacos. (Oh, and a killer flan and tres leches as well.)   The Oh So RVA picks that he always hits when he's in town... Mekong Fun fact- did you know my kid spent a focused couple of years trying everything on their menu, in order? We've been die hards since he was just starting solid foods, so this is definitely on the list. My go to? Always the Rice Noodle Salad with tofu and spring roll. It's light, but not too light, and with fresh vegetables, rice noodles, a little peanut, and delicious fish sauce, it's just the perfect bowl of the perfect bites. His go to? It depends on the day, his mood, and where his is on the menu! Thai Diner This has been an OG favorite since my kid was little bitty. He is an "American Hot" person, though he's dabbled in the world of Thai hot. Me? I'm a wimp and stick to mild or medium. Our picks here- Drunken Noodles with Chicken or Thai Fried Rice with Beef. So dang good. 8 1/2 Another lifelong favorite, we've got a "go to" order here as well. I'm always in the mood for their Eggplant Parm, with a side of spaghetti marinara, a spaghetti carbonara, or an order of penne with sausage, ricotta, and broccoletti. Never hurts to have leftovers, right? Wood and Iron Gameday You can't leave America for months without hitting a sports bar, can you? (I'm pretty sure that's a law) We'll definitely be hitting Wood and Iron one evening soon. Me for the Crispy Chicken Salad (pro tip- get a full sized, but just ask for a takeout container when you order, and you've got lunch for tomorrow), and him for the Cheese Steak Egg Rolls and an order of wings. Secret Sandwich Society Four words. Loaded Pimento Cheese Fries. Is that the only thing on the list? No. Could it be? Yes. I'm not even a "loaded" whatever sort of fan, but these are amazing. He's more a Roosevelt guy, roast beef, bacon, horseradish mayo, white cheddar, lettuce, tomato & red onions all on a toasted baguette and I love the Lafayette- fried chicken breast, ham, swiss, blue cheese spread & honey mustard on a toasted potato roll. Galley Go To One of our first picks for pizza, ever since they opened. Always on the order? Grape and Gorgonzola (Those roasted grapes with the sharp taste of the gorgonzola? Never fails.) We also always do the Sweet Hot, which features pepperoni, Calabrian peppers, and a drizzle of honey. You can't go wrong with either, but we can never choose between the two, so there you go. I'm full just thinking about all of this. (And yes, I'm cooking too!) What would be on your list??

  Holiday Honey Crisp Salad One thing about the holidays, potlucks, and festive foods generally, is that they’re usually not very healthy. So yes, I am the person that always brings the salads at the holidays, but I’ll tell you what- they are always appreciated in the midst of all the heavier, richer, items. This one bridges the gap between fresh and festive beautifully and is a great way to cut through all the chocolate, cheese, and other party foods. Just give it a try! ½ cup light extra-virgin olive oil (or light vegetable oil)¼ cup apple cider vinegar¼ cup unsweetened apple juice OR apple cider2 to 3 tablespoons honey1 tablespoon lemon juice½ teaspoon saltFreshly ground black pepper (to taste)3 medium Honeycrisp apples (about 1 pound, thinly sliced)Juice of ½ lemon12 ounces salad greens (spring mix, arugula, baby spinach baby romaine, OR a combo of your favorites)1 cup pecan halves (toasted or candied)¾ cup dried cranberries4 ounces crumbled blue cheese To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated. Soups and Saladsfall salad, festive salads, holiday salad, thanksgiving food, thanksgiving salad

  Baked By Melissa’s Brown Butter Halloween Candy Cookies So, I’ve learned not to buy my candy well before Halloween (and it took me WAY too long to learn that!) but sometimes, I do have leftovers. Rather than keep those for myself, I make these cookies, then give them away! These are the cookie that I’ve always wanted- that salty sweet and buttery taste from the brown butter and the sea salt, the variety of the candy- crispy, chewy, delicious. They are great just with chocolate chips, or with really any ad ins you have! Enjoy. 1 cup 2 sticks unsalted butter3/4 cup granulated sugar3/4 cup brown sugar (packed)2 teaspoons vanilla extract or paste2 large eggs2 1/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon saltAbout 2 cups of various Halloween candy (cut into small pieces if necessary (M&Ms, Milky Way, Reeses, Snickers, etc! You can also throw in pretzel pieces for extra crunch/salt))Flaky sea salt (to top) Preheat the oven to 350°F and line a baking sheet with parchment paper.In a medium saucepan, melt the butter over medium heat and swirl occasionally until brown specks form (about 5-7 minutes). Once these specks appear and it smells slightly nutty, remove from heat and let cool. Don’t walk away, it can burn quickly.Combine the butter and sugars in the bowl of a stand mixer and beat on medium-high speed for 3-5 minutes, until light and fluffy.Add the eggs one at a time, mixing between each addition, followed by the vanilla.Mix in the flour, baking soda, and salt, and stir on medium-low until a dough forms.Fold the candy into the dough until just combined (being careful not to overmix). Place the mixing bowl in the fridge to chill for at least 30 minutes or up to 24 hours. Chilling helps the cookies bake more evenly. if you’re in a rush you can skip this step, but I highly recommend it- it truly makes a huge difference!Remove the chilled dough from the fridge and let sit for 5-10 minutes so it’s pliable. Scoop the dough onto the baking sheet and top each ball with additional candy or chocolate chips.Bake for 12 minutes, until lightly golden.Immediately after you remove the cookies from the oven, swirl a large glass or biscuit cutter around them to get a perfect circle.Top with flaky sea salt and TRY not to eat them all at once! Dessertsbest chocolate chip cookies, brown butter cookies, candy cookies, chocolate chip cookies, cookies, halloween candy cookies

  Easy Stuffed Zucchini and Bell Peppers This is a super easy weeknight meal that really can be great on its own, with crusty bread, rice, or of course, pasta. This was a staple in the busy week repertoire when my son was young. Always popular with everyone, and still a favorite! This is bit of a variation on a Giada recipe from years ago. Adding the zucchini in to the turkey keeps it from being dry, so don’t skip that step. This one is easy to make ahead and just put in the oven when you’re ready! 2 tablespoons olive oil1 small onion (grated)1/4 cup chopped fresh Italian parsley leaves2 tsp dried oregano1 large egg3 tablespoons ketchup3 garlic cloves (minced)1 tsp salt1/4 teaspoon freshly ground black pepper1/3 cup grated Parmigiano Reggiano (use good parm!)1/4 cup dried plain bread crumbs1 pound ground turkey2 zucchini (ends removed, halved lengthwise)1 short orange bell pepper (halved and seeded)1 short red bell pepper (halved and seeded)1 short yellow bell pepper (halved and seeded)1 1/2 cups marinara sauce (I use Rao’s or Carbone) Preheat oven to 400 degrees F.Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish.Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Finely chop the inner flesh of the zucchini.Whisk the onion, zucchini, parsley, oregano, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate this mixture.Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve. Main Coursesback to school recipe, busy weeknight dinners, stuffed peppers, stuffed zucchini, weeknight recipe

It's not really summer for me until I make Gazpacho. Is this one "authentic authentic?" No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I've made it pretty much every summer since? It's light, pretty dang healthy, and seriously addictive. Let me know if you make it! GOURMET DELIGHTS GAZPACHO It’s not really summer for me until I make Gazpacho. Is this one “authentic authentic?” No. Is it the one that I started making when I owned my cafe/catering business in Carytown, and I’ve made it pretty much every summer since. It’s light, pretty dang healthy, and seriously addictive. Let me know if you make it! 1 whole cucumber seeded (peeled if tough skinned)1 whole green bell pepper3 cloves garlic (or to taste)1/2 yellow onion16 ounces good quality canned tomatoes2 Tbs tomato paste3 Tbs olive oil2 Tbs red wine vinegar1 Tbs lemon juice1 Tbs Worcestershire sauce1 1/2 tsp salt1 tsp Tabasco sauce (or to taste)Fresh cracked black pepper to taste1/12 cups V-8 juice Place first 4 ingredients in the bowl of a food processor. Don’t puree but gently pulse. Remove to a large covered bowl or jar.Pulse next 6 ingredients, again gently, leaving tomatoes in small chunks. Add to container with chopped vegetables and shake or stir to blend. Let sit in refrigerator for a few hours or overnight to allow flavors to blend.Enjoy! Soups and Saladscold soup, gazpacho, gourmet delights recipe, summer soup

This month celebrates my son's 21st birthday (how??) so I asked him to pick the recipe this month. This is what he had to offer as we head into spring, and it feels like a pretty solid choice! Let me know if you try it! Baklava Crinkle Cake 1 package filo dough2 sticks butter (melted)1 cup simple syrupPistachio and walnut pieces for garnishFor the filling:1 cup walnut pieces (crushed)3/4 cup pistachio pieces (crushed)2 tbsp sugar1 tsp ground cinnamonFor the custard:1 cup milk2 eggs1 cup sugar1 tablespoon vanilla extract1 teaspoon almond extract (recommended, but optional)For the syrup:2 cups sugar1 cup water1 tsp lemon juice1 tsp orange flower water Start by preparing the simple syrup. In a pot add 3/4 cup sugar and 3/4 cup water. Stir together, then place on the stove on high heat. Bring to a boil then lower heat to medium. Add lemon juice & orange flower water. Simmer for 10 minutes. Remove from heat & allow to cool completely.Preheat the oven to 350.On a flat surface, place 2 sheets of filo dough then spread a row of the filling along one side of the dough leaving about 1″ edge. Fold the edge over the filling then start to roll. Continue rolling this “sausage” until you get halfway finished, then start to crinkle the remaining filo into itself.Place in a baking dish then repeat the process until you’ve used all the ingredients. You’re basically just smushing these crinkle “sausages” together as you go.Bake at 350 for 10 minutes.Remove from oven and drizzle with melted butter.Bake at 350 degrees for 10 minutes or until golden brown.Mix together custard and pour over (carefully!)Bake at 350 for 30-40 minutes.Remove from oven.Drizzle 1 cup of the simple syrup over the entire dessert.Garnish with crushed pistachios and walnuts, and dust with cinnamon if you like. Allow to come to room temperature before serving.Cut and enjoy! Dessert, Dessertsbaklava crinkle, baklava crinkle cake, baklava recipe, crinkle cake, dessert

March is my late father's birthday month, and while he would eat cake, his favorite was always cobbler, and peach cobbler, more specifically. While March is just on the cusp of the start of peach season, this recipe is great with canned or frozen peaches as well, and incredibly easy as well. So, whatever you're celebrating, there's no excuse for not making this one! Old School Southern Peach Cobbler 1 cup self-rising flour3/4 cup granulated sugar ((plus 2 additional tablespoons for topping))1/2 cup butter (divided (and melted separately))1 cup milk1 29 ounce can sliced peaches in heavy syrup, undrained~or~3 cups sliced fresh peaches1 tsp lemon juice {Mix these together and set for 30 minutes}1/2 cup sugar1/4 tsp cinnamon (optional) Preheat oven to 350.Mix self-rising flour, sugar, and milk together in a bowl until well combined with no lumps.Pour melted butter into a 9×9 baking dish (or a 9- or 10-inch cast iron skillet). Pour flour-milk mixture over top.Carefully pour peaches and syrup into the pan. Use a spatula to spread peaches evenly around the pan.Bake in the preheated oven until the crust turns golden brown, 30 to 45 minutes.Cool for 10 minutes or so before serving. Always better with vanilla ice cream (isn’t everything?) Desserts

Two Ingredient Chocolate Mousse 1 1/2 cups cold heavy cream (divided)1 cup good-quality chocolate chips or coarsely chopped chocolate (6 ounces)Garnish options: grated chocolate or crunchy toppings (such as chopped nuts, toffee, or brittle) Heat 1/2 cup of the cream in a microwave-safe bowl for 1 minute. Add 1 cup chocolate chips and stir to combine. Set the bowl aside for 5 minutes for the chocolate to melt. Whisk the chocolate and cream together until smooth. Set aside to cool while you whip the remaining cream.Place the remaining 1 cup cold cream in a medium bowl. Beat with an electric hand mixer or with a whisk by hand until soft peaks form. Transfer 1/2 cup to a small bowl and refrigerate for topping the finished mousse before serving. Continue whipping the remaining whipped cream until stiff peaks form.Fold the whipped cream into the cooled chocolate mixture with a large spatula in three additions. Work swiftly and gently and don’t stress if there are streaks of cream in the chocolate mousse.Divide the mixture between 4 ramekins or cocktail glasses. Refrigerate at least 1 hour and up to 4 before serving.Dollop with the reserved softly whipped cream and sprinkle with grated chocolate, chopped hazelnuts or toffee, or anything your heart desires! Desserts

Richmond, Virginia always offers a variety of engaging events, and late January 2023, perfect for those looking to explore the cultural and entertainment offerings of the city. Here's a snapshot of four events that I'm adding to my calendar: BLUES PARTY! at Orbital Music Park (January 22, 2024): For music enthusiasts, the BLUES PARTY! hosted by Orbital Music Park is a must-attend. Taking place at Révéler Experiences, this event celebrates blues classics with live performances. It's an interactive experience where musicians of all levels are welcome to join, and audience participation is encouraged. The event runs from 7:30 PM to 10:30 PM, offering an evening of great music and community spirit​​. Vegan Food Week 2024 (January 23 to January 28, 2024): Foodies will love the Vegan Food Week, a week-long celebration of vegan cuisine in Richmond. This event sees local participating businesses showcasing their vegan specials. Highlights include free sweet treats from Ruby Scoops Ice Cream & Sweets for visitors who explore five or more locations, and a special Carrot Ginger Kombucha by Ninja Kombucha. It's a great opportunity to explore the city's vegan culinary scene​​. LINE DANCE TUESDAYS at River City Roll (January 23, 2024): Put on your dancing shoes for LINE DANCE TUESDAYS at River City Roll. Hosted by Carlos “The Line Dance Prince”, this event offers a fantastic Line Dance class from 6:30 PM to 9:30 PM. It's a fun way to stay active and meet new people, and you can also enjoy Happy Hour starting at 5pm before the class begins​​. Trivia Night at Bingo (January 23, 2024): For a night of fun and brain teasers, Trivia Night at Bingo is the place to be. Held every Tuesday and Thursday from 7 PM to 9 PM, this event is hosted by Trivia Ball of Fire Entertainment. It's a great way to test your knowledge, enjoy some friendly competition, and possibly win some prizes​​. These events are just a glimpse of what the Richmond area has to offer this January.  From music and food to dancing and trivia, there's something for everyone to enjoy in this vibrant city. If you're looking for more info on Richmond, or you're thinking of making a move, send me a message, or follow me on social!