can’t wait to try a slice of this carrot-walnut bundt cake with lemony cream cheese glaze!

ooh, this penne alla vodka was so good. (epicurious has been my go-to site lately for finding successful and delicious recipes.)

the recipe doesn’t specify the amount of red pepper flakes to use, but i added a heaping teaspoon and garnished the dish with a few more for the perfect amount of pinch.

ok. last cookie post, promise!!

i just had to share these toasted coconut cookies because the little bro, our family’s resident food critic, went so far as to call them “amazing.” what an honor!

and now, for the recipe, from epicurious:


1 1/2 cups sweetened flaked coconut

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla


1. Preheat oven to 375°F.

2. In a shallow baking pan spread coconut evenly and lightly toast in middle of oven, stirring once, until pale golden, 4 to 5 minutes. Cool coconut.

3. Into a small bowl sift together flour, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Beat in egg and vanilla and stir in flour mixture and coconut until combined well.

4. Arrange teaspoons of dough about 1‚ inches apart on ungreased baking sheets and bake in batches in middle of oven until golden, 8 to 10 minutes. Cool cookies on sheets 1 minute and with a metal spatula transfer to racks to cool. Cookies keep in an airtight container at room temperature 1 week.