faux foodie

Alana’s Tiramisu 
March 21, 2017, 5:37 pm
Filed under: Company, Dessert, Uncategorized

6 Egg Yolks 

1 1/4 C Sugar 

2 tubs of Marscapone Cheese 

1 3/4 C heavy whipping cream

Lady Fingers (I think I used two boxes of the 3.5 oz Roland brand– could use more or less) 

6 T warm water 

4 T Espresso (I used Instant) 

2 cups coffee liqueur

Cocoa Powder (for Dusting) 
Combine Egg Yolks and Sugar in a mixer and mix until light lemon color. Add Mascarpone and mix until combined. Whip whipping cream (I added some vanilla and think cinnamon would be great too) in a separate bowl until consistency is right– think peaks, not butter :). Fold whipped cream into Marscapone/ Egg Mixture. 

Combine Espresso with the warm water, let it dissolve. Add in the coffee liqueur. One at a time dip the ladyfingers into the mixture–think 4-6 seconds as you want the cookies to still have a crunch. 

As you soak the ladyfingers, lay them in the pan. Once a layer is complete add half of the cheese mixture. Repeat the same steps for the second layer. Smooth cream and dust with the cocoa powder. 

White mushroom bolognese 
January 24, 2017, 5:49 pm
Filed under: Uncategorized

Adapted from the NYT. Next time going to try only mushrooms to Lighten the dish further. 


 Extra virgin olive oil½ sweet onion, peeled and finely chopped

2 medium carrots, peeled and finely chopped

1 stalk celery, finely chopped

 Sea salt

Italian seasoning to taste

 Freshly ground black pepper

1 pound chopped mushrooms 

1 pound ground beef (not lean)

1 ½ cups dry Italian white wine

1 cube beef bouillon dissolved in 2 cups simmering water

⅓ cup heavy cream

1 pound rigatoni

¾ cup freshly grated Parmigiano-Reggiano cheese


Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper and Italian sausage seasoning. Add the mushrooms and then the beef to the pan, breaking it into walnut-size pieces, and brown well.

Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. 

Bring a pot of water to boil for pasta. On the bolognese, taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Hungarian beef goulash 
November 9, 2015, 12:20 am
Filed under: Uncategorized


Red Velvet Cheese Ball
July 7, 2015, 10:02 pm
Filed under: Uncategorized

perfect for a party! Tasteandtellblog.com

Serves: 16 servings


8 ounces cream cheese, at room temperature

½ cup butter, at room temperature

1½ cups red velvet cake mix, dry

2 tablespoons brown sugar

½ cup powdered sugar

½ cup mini chocolate chips

assorted cookies and crackers (my favorite was Vanilla Wafers)


In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.

Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.

Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.

Lentil Sloppy Joes
March 23, 2015, 2:43 am
Filed under: Uncategorized | Tags: , , ,

From My Whole Food Life


  • 1 yellow onion diced
  • 2 red peppers diced
  • 2 cloves garlic
  • 1/2 cup tomato paste
  • 1/2 cup ketchup (I used homemade)
  • 2 T yellow mustard
  • 4 cups water
  • 2 cups red lentils (rinsed and picked over)
  • 1 1/2 tsp chili powder
  • 2 T sugar
  • sea salt to taste


  • In a large saute pan, brown onion and peppers for 3 to 4 minutes on high.
  • Then add everything else, reduce heat. Cover and let simmer for 30 to 40 minutes on low. Once the lentils are cooked and the mixture is thickened, it’s done.
  • Serve in burger buns or on lettuce wraps.

Read more at http://mywholefoodlife.com/2015/03/13/lentil-sloppy-joes/#edhWZUb7vMsx5LkE.99

Thai Green Curry Crock Pot Soup
October 28, 2013, 2:17 am
Filed under: Uncategorized
  • 4 (14 oz) cans coconut milk 
  • 4 Tbsps Thai green curry paste (it in the Asian section of the grocery store)
  • 8 cups  broth
  • 3 bags freezer section asian stir fry veggies
  • 8 oz white mushrooms, sliced
  • Lemongrass (I find the ground stuff in the fridge section)
  • Ginger (same as above…)
  • Fresh lime juice, to taste 
  • 1/2 cup cilantro, chopped
  • Salt and pepper
1.  Combine milk, curry paste, broth, veggies, mushrooms and seasoning in slow cooker.
2.  Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3.
3.  Add in lime juice, to taste.  Add in plenty of salt and pepper to taste.  Ladle into serving bowls and top each bowl with a bit of cilantro.

Kimberly Snyder’s Oat Groats
April 14, 2013, 3:47 am
Filed under: breakfast, Health, Uncategorized

Buy whole oat groats and soak them overnight. Blend them in a food processor with a little avocado, stevia, and water, as well as a pinch of Himalayan sea salt and eat as cereal.