There's a serving of fruit in this dessert. I'm not lying. It's in there...juicy, sweet, and healthy. Oh, sure. Give me a bad time because all you can see is that glistening frosting and those dancing pecans....It's THERE! Well, maybe underneath about a million calories of other stuff, like sugar. I'm just saying, what is your point?

Sometimes we do that, don't we? Find a way to rationalize our way into eating dessert? Well, this recipe gives you that nudge you need to take a giant bite without 100% of the guilt afterwards.

It's really simple actually. By including some orange zest, orange juice, and your favorite fruit, your cake is gonna be "lick-the-plate" amazing!!!

The truth is, I'm in LOVE with baking. Once I realized that measuring things did NOT frustrate my creative juices, I was in heaven. This cake uses a basic recipe I created that is so easy, and can showcase most any fruit. Today it is nectarines. And you won't believe how much you love it. I created it to serve as a birthday cake because as long as you put candles in it and sing while the celebrant makes a wish, and blows out the flame, it IS a birthday cake.

Loaded to the brim with yummy sweet things like orange zest, golden raisins, and a buttercream frosting that starts with fruit puree, every bite pops in your mouth with excitement and promise.

It was hard to get a shot that didn't include my slobber and tongue marks ALL OVER this gem.

All you need is a chain and a clasp and this dessert could qualify for bling around your neck! (Never mind that a bit of it might end up on your hips...we don't talk about that. No we don't.)

It's actually gorgeous before you even frost it. But I couldn't help myself!

I'm kinda in love with how it looks. And tastes! Mix and then make your journey to fruit Nirvana!

Discovering Greek yogurt was a revelation. I absolutely love the texture and the flavor. The 80 calorie versions with the fruit on the bottom flat-out gets me through the day, while the plain version is a staple for desserts and sauces of all kinds, with everything from fresh blueberries to creamy peanut butter to chocolate being featured in this post. 

Let's be honest. The Greek gods had one of their best days ever when they created yogurt. I mean, I love cream, butter, eggs and milk like most people. But when you're in a hurry and you want a certain consistency, there's no better cheater's ingredient to a lend creaminess to a dessert than yogurt. And without a doubt, the fact that it is also low calorie and good for you just confuses the heck out of my guests. Like, how did that little twist of fate happen without anyone having to give up a first born? 

I'm not gonna ask. I'm just gonna be grateful...and eat it.

​Check out these 5 quick recipes here!!!

I went to a pastry class this weekend. (That's the subject of ANOTHER blog post!) And I realized that I want to learn how to make my own fabulous puff pastry dough. I'm certain it will rock my world. But right now my present world needs speed. Yours may be require a similar set of standards. And lucky for you, I have something that is FAST and GORGEOUS at the same time.

Just a quick toss in sugar, cinnamon, lemon juice and vanilla and then artfully arranged on squares of puff pastry rolled out from a sheet of Pepperidge Farms ready made puff pastry sets amazingness in motion.

This picnic and the recipes developed are dedicated to the residents of Riverwalk, Rock Hill, and Evans Cohgill Homes, builder of fine homes at Riverwalk Carolinas in Rock Hill, SC.
Check out the slide show at bottom for how-to photos!
Want the recipes? Click on the name of the MENU item in the story, or these photos, to download a pdf.

“Time for a picnic.” I muse, choosing to travel today to Riverwalk, in Rock Hill, SC to see friends, and then enjoy an al fresco meal among the oaks. As I prepared my simple weekend lunch in honor of this last holiday of summer, I decided to create not only something fun and original, but one themed for the many activities that every resident in Riverwalk is lucky enough to enjoy. With ice and napkins on board, I head out for one of the most progressive master-planned communities in the Carolinas.

After arriving and saying hello to my friends at Evans Coghill Homes and touring their amazing homes (I want one of the Villas!), I unhinge my bike, throw my lunch across my shoulders and ride slowly towards the river. Passing tree lined streets dotted with colorful cottages, and charming front porches, I then wave at my fellow pedalers -- those more ardent in their cycling passion than myself who are racing away at the adjacent and world-class Giordana Velodrome -- and settle in for lunch beside the river. The spot I choose is in the middle of the budding Town Center parcel. Among other exciting additions it will feature its own micro-brewery, a YMCA, shopping, dining and enhanced open spaces.

Spreading out a blanket and noshing on some carrot sticks and asparagus, my first course is a nod to cyclers everywhere. Check out my BMX-CELLENT SPIRAL PASTA SALAD WITH CHICKEN AND ORANGE GINGER DRESSING which pays homage to the Novant BMX Supercross Track soon to open here in Riverwalk. Using ready-made and fresh ingredients, this colorful salad is packed with protein and vegetables, and surprises with a kick of chili flakes and the heady satisfaction of ginger and orange. Replacing the usual sandwich fare as the centerpiece, this salad comes together in a flash, and qualifies easily for one of my #fabin40 recipes. It goes great with chips, apples, even holding its own next to your favorite baked beans, or a generous slice of watermelon. “This salad will taste even better tomorrow!” I think, as I wipe the last vestiges off my chin, and place the leftovers in my back pack.

I’m now ready for something sweet, and inspiration is only a few yards away. Watching the currents in the bend in the river swirl around the base of aging trees, I see the brightly colored kayaks come into view, paddling peacefully along the banks of the Catawba just inches from my traveling lunch. Warm and soothing, the muddy waters urge me on to dessert. My first bite of my CATAWBA INSPIRED DARK CHOCOLATE, CREAM CHEESE AND CARAMEL SWIRL PARFAIT wows with the dizzying satisfaction that only chocolate provides. Crowned with a caramel filled Ghirardelli wafer planted in the middle of swirling dark chocolate ganache, I dig deep to get a spoonful of caramel, and sweetened cream cheese in one, decadent bite. These are easy to make in advance and keep in the fridge, covered until you put them into your cooler. Yeah, I know. I’ll have to paddle a few hundred miles to mitigate the calories, but it’s chocolate, caramel, and cream cheese for heaven’s sake! Plus, I need energy for the hike I have planned later, right?

Speaking of hiking, the Carolina Thread Trail is another huge amenity here in Rock Hill. Eventually it will connect 15 communities and over 2.3 million citizens, and features miles of meandering pathways. Not to mention a way to get your pulse respectably up to speed. I even created a beautiful, take-along snack for the trek. My CAROLINA THREAD CASHEW CURRANT TRAIL MIX is pumped up in flavor with the addition of crunchy organic raw sugar, and earthy cinnamon. White chocolate makes it rich, golden raisins make it pretty, and peanuts make it familiar. I declare! Pack some in your pocket next time you sport those hiking shoes and you won’t regret it.

“Hey! You want someone company?” A low voice chants from behind, interrupting my slow attempt to gather my belongings and head for home. As I turn to identify the callers, I see four bikers, 10-speeds in tow, headed my way for a rest after 30 miles or so at the track.

“Sure! Come on down!” I shout. And turning to my leftovers, I know just what to offer them on this lazy, comforting, delicious, No-Labor Day.

#caminecooks #riverwalkpicnic #catawbainspired #fabin40 #caminewrites #c-and-company #evanscoghillhomes

It's that time again, when cherries are everywhere. Like beautiful organic earrings, hanging ample and confident from a long, graceful stem, these orbs are as versatile as any food on the planet. As I purchased the large container from our local market, I mused about what to do with them: Maybe a pickled pearl onion and cherry chutney, or reduced with port wine and shitake mushrooms to cascade over a pork loin. Maybe heated with lemon and sugar to create a deep claret colored jam, or, chopped into juicy, ruby slivers and added to...ah yes...A SOUR CREAM POUND CAKE filled to the gills with CHERRIES, frosted liberally with pink, cream cheese frosting.

I guess I gravitated to the evil choice first. Lucky you.

It happens every year, that first moment when the spirit of Christmas overwhelms you and you feel warm tears on your cheeks, your heart beating in peace, and you just understand what love has meant in your life. That moment happened, not surprisingly while making my first batch of Christmas cookies about 2 weeks ago, and listening to Manheim Steamroller sing "I'll be Home for Christmas." The smell of chocolate, the twinkling of lights and certainly the smiles on those for whom I cooked all combined to satisfy that deep longing for tradition.

Speaking of tradition, we just returned from a short trip to see my best friend in Indiana, reconnecting with friends and gorging on a plethora of tastes and textures. Her daughter, Kaitylyn, is now also a budding cook, her 12 years belying her maturity and intuition for things. A lot of her passion for food has come from her grandma, Mary Ann who spent nearly all her time during our visit, hunched over the stove lovingly wrapping savory golumpkis, rolling dozens of veal meatballs, and even cooking one of my husband's childhood favorites, the beloved Chrusciki (a fried pastry dough that is served covered, and I do mean covered, with powdered sugar). I share the recipe and the moments with you here today because we all come from something, and the way to find that connection is surely through the recipes and foods we love.

Recipe courtesy MaryAnn Sakich – Made 12.14.13

½ pint sour cream

9 egg yolks

4 T sugar

Pinch of salt

½ t vanilla

3 C flour

Powdered sugar for sprinkling

Beat yolks, add sugar, salt and vanilla. Add sour cream and mix. Add flour all at once. Knead dough, and then let rest for at least 10 minutes before rolling out. Roll out to 1/8 inch thick or less, making VERY thin so that when they cook there is a bit of a snap when you bite them. Slice into 1 and a half inch by 5 inch strips. Invert one end and pull through the hole. Lay on wax paper. Preheat a pan with at least 2 inches of hot oil. Add the dough, cooking only a few at a time so that each can roll and cook quickly in the hot oil. Turn over after a minute or so and cook on the other side. Take out and place on paper towels. Sprinkle generously with powdered sugar. Store out, in a bowl.

Or in other words, the controlled chaos of homemade pizza pies.

Yeah, you're saying, "whine, whine, whine. What could be so hard about making pizza." Well, nothing is hard, really, but there are a few details here and there that are rites of passage. And last night, because of two wonderful friends and a husband who agreed to do the dishes, we have a couple of stories to tell and photos to share.

We started this a few months ago; gathering innocently enough to make a slew of Turkish recipes courtesy Margaret Rossetti and her recent trip to the cradle of civilization, and now we're hooked on mastering some of the simple but important culinary techniques we haven't, well, mastered. A pizza seemed like a tame conquest. But wait until you scatter a bit of corn meal on a 500 degree pizza stone, without protective eye wear, and you will get a feeling for the ups and downs of dough, determination, and deliciousness.

It started with the basics: bring dough (some from Fresh Market, some from Trader Joe's...gotta say Fresh Market's dough is hand's down easier to work with and roll out), and the fresh fixings of our choice. When you're cooking at Margaret's there is no, "good enough." So our pizza sauce, olive oil, and accoutrements including the pizza peels, were all top notch. I encourage you not to skimp on any of these details.

As I arrived with my bread board and my grandmother's rolling pin in hand, we wasted no time before beginning on appetizers. Delving into a lovely group of zucchini, we began by slicing them lengthwise, then grilling, then cooling them, and rolling them up with a filling of feta, olive oil, lemon and fresh herbs. We topped them with lemon zest and ate them for energy. (You'll see the photos and I will get a copy of the recipe to acknowledge and share). It was a good way to warm up to the main course.

Now preparing the toppings is just plain fun. From funky mushrooms to whole milk mozzarella, to spinach and herbs from the garden and gigantic summer tomatoes, all that was missing was a bit of Italian music and local red wine. (We quickly found a CD with a bit of Andrea Bocelli so all was not lost!) Even rolling out the dough was pretty easy. We topped it with a layer of olive oil and a layer of the finest pizza sauce and then stacked away with all the pretty stuff. You can omit the sauce and add ANY TOPPING YOU WOULD LIKE. We especially moaned with pleasure over the addition of macerated fresh garlic. Now that is the BOMB.

However, the fun waned a bit when it was time to cook them. Why? Well, when it was time to schlep our pies into the oven, we underestimated how tricky it is to slide it off the peel or the board and into the oven. (We later learned that you use corn meal like water when it comes to greasing the pathway. We got the hang of it by the 4th pie!) Oh well. That's when you get out the pizza cutter and simple pre-slice and serve. No one need know you inverted a good half of the first pie onto the stone nearly blinding us with smoke and enlisting a "what's burning?" from the peanut gallery in the next room. "Everything is fine, drink your wine." we shouted, and sure enough, after 9 to 12 minutes we were in cheesy, herby, tomatoey, meaty and crusty heaven.

WINE: Just so you know, we served it with a Layer Cake Primitivo Zinfandel. Transcendent...