puff daddy

Last weekend, I wanted to make something new for breakfast. A while ago, I'd been watching the Barefoot Contessa and she whipped up some oven pancakes {also known as Dutch babies or German pancakes}. They puffed over the side of gratin dishes, turning golden brown and delicious-looking. A few days later, I stumbled upon this puffed pancake recipe and decided it was time to make them myself.

They were simple and delicious. And Mark was happy to wake up to a made-from-scratch breakfast before we headed out for the day.

If you don't have a pie pan, try a cast-iron skillet.

Top with a little butter, sprinkle on some powdered sugar, add some strawberries and maple syrup, if you please.

fresh spring meal

Inspired by our successful Easter meal on Sunday {check out my baking disaster},  Mark and I spent some more time in the kitchen last night. We whipped up some delicious, light and healthy turkey lettuce wraps for dinner - perfect for spring.

When we first started dating, Mark would make me the most amazing meals {it's no secret that my culinary skills are firmly planted in the world of baking}. As we grew in our relationship and tried making meals together, it was usually a disaster, where I would end up in tears and he would be fuming. We would always get in each other's way and on each other's nerves.

Maybe we're still in the honeymoon phase, or maybe we've just learned how to work better together, but we've become a really good team in the kitchen. I'm a much better cook than ever before and now creating meals is always quick and easy!

It was the first time we've made this recipe, and although we'll be making a few tweaks next time {like a little less Chinese five-spice} we polished off the entire dish.

I always like a good shortcut in the kitchen, and for this recipe we used ready rice cups. One cup is the perfect size for the recipe. 

Another thing I like? Substitutions. Mostly because I always forget to pick up at least one ingredient when I'm at the grocery store. This time I forgot to get a fresh bottle of sesame oil, so we substituted stir fry oil.

We topped off each wrap with freshly shredded carrot, julienned basil {for Mark} and a mix of sweet chili and soy sauces.

Pure perfection. 

birthday bouquet

Today is my friend/coworker's birthday and I thought it was the perfect opportunity to test out a new recipe. Maybe you've heard of them or seen them or even tasted them, but it's the first time I've tried making them.

Cake pops!

I got the recipe from Bakerella and made them on Sunday. I can definitely perfect some things, but I think they turned out well.

~ i borrowed my mom's candy maker...thanks, mom! ~

~ first finished. second one dipped. ~

~ cake pops and cake balls ~

~ a cake pop bouquet. happy birthday, sarah! ~

baking brunettes

My girlfriend, Jenny, and I both love to bake and have been planning a baking day for some time, and this past Sunday was it. We made peanut butter surprise cookies and tested out recipes from Magnolia Bakery. Our significant others - and our rowing teammates - are the happy benefactors of our hard work. And we may have snuck a nibble or two ourselves. {Shh...it's our little secret}

~they may look like an ordinary cookie, but inside...~

~...mmmm~

~reese's peanut butter hanging out inside~

~messy bakers~

napoleon {non} complex

It's been a while since I've shared a yummy recipe with you, and today I have something light and healthy for you.

On it's own, this tasty recipe is super easy. However, I took a cue from Sandra Lee and make it even more simple!

My not-so-secret timesaving tip : Trader Joe's - one of my favorite grocery stores - sells prebaked chicken breasts in the meat section. Seasoned with a little salt and pepper, just pop these individually wrapped packets into the mircowave or pot of boiling water and, voila! Juicy, tender chicken. It's perfect for when you want to make something healthy but are short on time {which is the case for me, most days}.

~fresh avocado~

~my sous chef slicing chicken~

~cutting the puff pastry~

~tomato for mark~

~avocado for me~

~quick and easy sweet potato fries~

pro bowl pork

On Sunday, two of our favorite things came together {football and Hawaii for Mark, food and Hawaii for me}. The Pro Bowl, played this year at the Aloha Stadium, was on and Mark and I decided to try a new island-inspired recipe: glazed pork tenderloin with pineapple from my new favorite cookbook Great Food Fast.

It was absolutely perfect and really, what's more Hawaiian than pork and pineapples? Check out the quick and easy recipe below.

Glazed Pork Tenderloin with Pineapple 

{from Everyday Food Great Food Fast}

Serves 4 | Prep time: 15 minutes | Total time 45 minutes

What you'll need

4 slices (each 1/2 inch thick) fresh pineapple {we love pineapple, so we used more}

3 tablespoons dark hoisin sauce

2 teaspoons grated peeled fresh ginger

1 garlic glove, minced

1 teaspoon Dijon mustard

1 1/2 pounds pork tenderloin, trimmed

Coarse salt and fresh ground pepper

Quick Ginger Sauce (recipe follows)

How to make

1. Heat the broiler. Place the pineapple slices on a foil-lined baking sheet.

2. In a small bowl, combine the hoisin sauce, ginger, garlic and mustard.

3. Place the pork on a broiler pan fitted with a rack. Brush with the hoisin mixture; season with salt and pepper.

4. Place the pork in the broiler, about 4 inches from the heat; place the pineapple in the oven. {Note: if your broiler is located inside the oven, rather than in a separate compartment underneath, place the pork on the top shelf and the pineapple on the shelf below}. Broil the pork until it registers 155 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove from the broiler (let rest at least 10 minutes before slicing; the temperature will rise to 160 degrees F as the pork sits). Turn the pineapple slices; cook until browned in spots, about 10 minutes more.

5. Halve the pineapple slices; arrange on a platter with the sliced pork. Drizzle the pork with the pan juices; season with salt and pepper. Serve with the quick ginger sauce.

Quick Ginger Sauce

What you'll need

2 tablespoons dark hoisin sauce

2 tablespoons pineapple juice

2 teaspoons grated peeled fresh ginger

1 teaspoon soy sauce {we used lower sodium}

Fresh ground pepper

How to make

In a small bowl, stir together the hoisin sauce, pineapple juice, ginger and soy sauce; season with pepper.

Can you believe it's healthy, too?

Here's the breakdown : per serving

292 calories
6.3 grams fat
36.3 grams protein
23.4 grams carbs
1.1 grams fiber