pear shortbread with shaved pecorino


An inspiration storm hit when I opened a package that came in the mail for me last week. A friend, who knows a thing or two about treasures, sent me this tin of cutters that she uncovered at a thrift store! I gave them each a bath and decided to start out with a classic shortbread recipe. Since I was using the pear shape, I made a pear glaze to coat the shortbread. To cut the sweetness, I added shaved slices of the salty Italian sheep’s milk cheese and topped it off with a toasted walnut. Flavor boomerangs! I will make these again with other fruit, cheese and nut combos. Fun little pick up snacks made with a super pick-me-up gift.

Cookies: I use Ina Garten’s Recipe.

Pear Glaze: In a saucepan, stir together one cup of pear nectar (I like Looza or Knudsen brands, but if you have time, I suppose you could make your own) and 2 T brown sugar. Add 1 T unsalted butter and bring to a boil. Simmer on low heat until liquid reduces by half (about 10 min).

Walnuts (optional): Toast 8-10 min. in 350-degree oven.

all you need is love (and yum)

I have been practicing my felt-cutting skills intermittently over the past few months. It all started with my niece’s party, a couple of co-worker gifts, and a birthday present for my sister. I just kept cutting out pennants and letters and putting them together (giddy over the idea of a felt swatch collection), and now I have a stack that need homes. So, as a simple sign of gratitude for clicking over to my blog, mail me your postal address at cozywalls@gmail.com (or however it is we normally communicate) and let me know which ones you would like to have for yourself or to give to others. I know that each one will find the perfect place to proclaim YUM or remind LOVE.

day old donut hole bread pudding

Inspired by a menu item from an old restaurant on Indiana Avenue in Indianapolis over 50 years ago called Doyle’s Eat Shop, I made bread pudding from day old donuts. I happened to have a few leftover glazed applesauce donut holes from Heyerly’s Bakery, so I used those as the bread and made up my recipe based on what I had at my apartment. I learned about the magic of cardamom in bread pudding from my friend Lindsay, who could make her recipe blindfolded. Since the donut holes were glazed I didn’t use too much sugar and decided that butter was unnecessary. I also sprinkled a few walnuts over half. These would be good with a white chocolate sauce. I heated up some peach and raspberry preserves to top the warm, spicy, sweet substance.

For the puddin:
half about 2 dozen donut holes and stack in loaf pan / whisk together 2 eggs, 1 c cream, 1/8 c dark brown sugar, 1/2 t cardamom & pinch of nutmeg / pour over top of halved donut pile and press down till soaked / bake about 30 min in 375-degree oven or till loaf is springy to the touch

seattle window

I was sitting in my car watching the rain carry colored leaves off of the parking lot trees yesterday, and my thoughts drifted to the jewel-toned state of Washington. Then I realized that at this time last year I was in Seattle, so I dug up a few photos from that weekend.

brunch at marie’s

I always say that my first college roommate was a saint, and she still is.  When I visited her last week, she treated me to a super brunch in Grand Rapids at Marie Catrib’s.  I loved everything about this place from the people to the flowers to the font all over the restaurant.  Not to mention the food!  We split two dishes: Marie’s own gluten-free pancakes made with sweet potato and cranberries, served with real maple syrup and honey butter & Esperanza’s Omelette with Marie’s seasoned potatoes. I was having such a good time I had to cut myself off from my fourth coffee refill.  Sharing joys and sorrows of the past year goes best with brunch.

desserts & installations


Just a few of my favorite things! I met up with my old college roommates and summer camp counselor friends in Grand Rapids Friday. It was the last weekend of ArtPrize 2011 filled with treats visually & gastronomically in good company. These desserts are from San Chez in downtown Grand Rapids, including Empanada de Chocolate (chocolate fudge filled pastry, dolce de leche ice cream, brandy caramel, raspberry sauce), Pastel de Queso de Cabra (vanilla goat cheese cheesecake with shortbread crust, lemon curd, blackberry caviar & pecan tuile), and Tarta de Chocolate al Whisky (whisky soaked cake, caramel pecan ice cream, brownie & white chocolate mousse), respectively. The dishroom didn’t have much work to do once we were finished.

johnny appleseed

Prior to this weekend, my knowledge of John Chapman was merely a caricature image of a barefoot Lincoln-looking man carrying a seed sack and wearing a tin pot for a hat.  After traipsing around the festival named for him (eating fried and kettle-cooked things with the name petal attached to them and touching beads and bones and furs), I started to read Howard Means’ recent book about the folk hero.  In it, he “explores how our national past gets mythologized and hired out.”  From the book: “Johnny Appleseed, of course, does live on, but less as a whole person than as a barometer of the ever-shifting American ideal: by turns a pacifist, the White Noble Savage, a children’s book simpleton, a frontier bootlegger in the fanciful interpretation of Michael Pollan, patron saint of everything from cannabis to evangelical environmentalism and creation care–everything, that is, but the flesh-and-blood man he really was.”  This folk hero was a real guy with a seemingly steady moral compass and passion for the literal and figurative sweetness in life.  I wonder how he would navigate life on modern day Parnell Avenue as opposed to 19th century wilderness.  Would he find it all a bit too cloying?

pasta & pancakes over the campfire

It’s probably not a surprise that one of my favorite parts of camping is eating food made over the fire. Pinot Basil Pasta and Pecan Pancakes with Fruit Compote were two such meals enjoyed this weekend at Van Buren State Park with a dear old friend of mine. We chopped goodness from her garden and began cooking the thickest and hardest veggies first in a bit of olive oil.  Afterwhile we added the softer veggies to the skillet along with some basil and Pinot Grigio. Once the wine reduces, everything is ready to mix in with the pasta and be consumed!  The pancake combo was another winner from Backpacker Magazine. These pancakes did not miss usual syrup.  The woodsy cinnamon and smoky dark cherry was my favorite flavor combination, but since I cannot resist a toasted marshmallow at any given opportunity, I topped off my pancakes with one goldened from the embers.  Corn syrup made it on the pancakes after all.

rail to trail havenside

Biking through cornfields, blueberry farms and forests was a weekend highlight. The air seemed so clean and oftentimes smelled like Welch’s Grape Juice. We did about 15 miles on the bike, which is probably why I thought a pre-ride double coffee cinnamon roll from Julia’s and post-ride kettle chips and raspberry stout from Round Barn were acceptable. Other indulgent sustenance included a packable tasty Chicken Curry lunch recipe courtesy of Backpacker Magazine and fresh apple cider from Paul & Ethel’s Farm. I really should find myself a good used bike.

lemon raspberry chocolate birthday

I was flattered when asked to bake a cake for my dear friend Mary’s 30th birthday back porch celebration.  I asked for her top 5 ingredients, and she said, “lemon and raspberry would be on the list, possibly strawberry or coconut. Usually chocolate, but it’s so-oo hot that fruit is on the brain.”  I found a hot pink raspberry cake recipe, then I was told about this lovely lemon yogurt cake recipe.  Why not both?  I added frozen raspberries to one of the layers of the undoubtedly light and fresh lemon cakes, and topped it with raspberry cream cheese frosting.  The hot pink cake turned into mini-cupcakes with dark chocolate buttercream.  The evening was filled with deliciousness (her husband makes homemade breads! and they made those nuts I can’t stop eating).  The birthday girl was aglow.