Chocolate Dipped Mexican Hot Chocolate Shortbread with Sea Salt

As a member of the pregnant population, I’d like to take this opportunity to declare chocolate its own food group. Mexican hot chocolate is also one of my favorite comfort foods, especially when I can get it from Pannikin when I visit my hometown in San Diego. However, since I can’t fly back to San Diego every time I need Mexican hot chocolate, these cookies are a great stand in. Continue reading

Triple P Chopped Kale Salad

We have a little running joke in our house about kale. I love it. My husband HATES it. Therefore, I’m always looking for new and exciting ways to convert him to the dark leafy greens side (snicker). I love how simple this recipe is and how versatile it can be with a few substitutions. The triple p stands for Parmesan, pecans and pomegranate seeds.

Before you tune out, I know what you’re thinking: “Pomegranates? Woof. Too much work.” But I’m here to tell you now that I have mastered the art of quickly removing the seeds from a pomegranate, I am all about incorporating them into my holiday dishes. If your method involves bowls of water or takes longer than 1 minute, I highly recommend checking out this video. Your life will be forever changed.  Continue reading

Chipotle Maple Pumpkin Custards

Growing up, I was never a pumpkin pie fan. I think I had one too many pieces in my early years that sent me over the edge. My husband, however, loves it. So, I’ve had to add a recipe to my arsenal that meets his need and appeals to me as well. What I love most about this dessert is that it adds a nice kick to the traditional pumpkin flavor.  Continue reading