Tuna Balls to the Rescue: Polpette di Tonno

One of my absolute favorites to find on the table sitting, waiting to be noticed, beside the salad and the bread rolls, and whatever was the entree.

Frascati Cooking That's Amore

I wrote this post ages ago, ages!!!  But I still make these tuna balls.  They are great finger food and not at all hard to make.  I wrote the post when I was in a bit of a funk over the change in season;  September does that to me, never my favourite month because it heralds the end of Summer.  This recipe can be made all year round, however, please take note!  Ignore the moaning and groaning and just read the recipe.


Polpette di tonno and Mulling over seasonal melancholy

An Indian summer … although we’re half way through September … it’s so easy to enjoy the heat but too late to pretend not to notice that the days are getting shorter … and busier … and that any day now it will get brrrr-cross-your-arms-and-slap-your-shoulders-nippy and we’ll start having to wear…

View original post 1,012 more words

Honey buttermilk biscuits

I would definitely include this recipe on my banquet menu list so it will be on the final recap; above this should be herb butter crescent rolls. Still just free-forming it and filling it in here and there.


My grandmother used to cook me 2 biscuits everyday before school. They weren’t always great, but they were good. Lately I’ve been missing those biscuits, so I tried to wip up a batch of my own. They were hard, flavorless and inedible.

I didn’t give up though. Everyone always says how hard it is to make good biscuits. It’s pretty reasonable to assume they are right. I mean, canned biscuits have to be popular for a reason…right?

Well yes and no. This is pure speculation, but I think canned biscuits are popular because biscuits are messy and people can’t be bothered to learn.

I’ve been pursuing the perfect, home-made, flakey, savory biscuits for a few months now, and I think I’ve got it. Today, at breakfast, I created a batch of biscuits my grandmother would have been proud of.

If you’re reading this, you’re probably thinking, good for you, now…

View original post 188 more words

coconut maple almond granola [grain free]

This was my all-time favorite granola flavor as a child and it still is! Imagine finding it. Health-conscience opinions frown on all this sweet granola, but — I don’t.

rachel tiedmann

FullSizeRender-10since i’ve found this new yogurt that i am obsessed with [it’s dairy free – cashew milk based – no added sugars, & packed with probiotics.  what more could you ask for when you just really miss parfaits but still want to eat real food with clean ingredients] … GRANOLA!!! except that one major thing with granola is that usually the base is oats which are a grain; which is not something involved in eating paleo.  UNTIL now.  my new coconut maple almond granola is GRAIN FREE + you might not even guess it! it’s crunchy, nutty, clustery, & slightly sweet.  you see it, you like it, you want it? YOU GOT IT.

View original post 505 more words

Blueberry Tart with No-Roll Butter Crust

The New Vintage Kitchen

This is an easy tart to make, and the brown butter crust makes it just a little different, easy because the crust is press-in, no rolling!

One of my fondest memories growing up in rural New England was the annual trek with my mother and grandmother to an old abandoned farm a few roads away from ours. You had to know there was treasure to be had there because it didn’t look like much from the road. But we knew the way in, overgrown as it was, and the battle with the weeds and brambles was worth it because our reward was a endless expanse of blueberry bushes, at least it seemed like it to my child eyes.

And guarding the blueberries…

There was one problem –– the patch was also filled with black snakes, so we were continually on the lookout. They never really posed a problem, but even…

View original post 883 more words

Chocolate Cherry Cake

Erythritol is a sugar substitute you can get on Amazon or else at Walmart.

Keto Moose


Cherry layers

  • 1/2 cup coconut flour
  • 1/2 cup Erythritol
  • 1 tsp baking powder
  • 1 package (.4 oz) sugar-free black-cherry jello
  • 1/3 cup no-sugar added cherry pie filling, chopped into small pieces in food processor
  • 3 eggs
  • 1/2 cup melted butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract

Chocolate Layer

  • 2 egg
  • 1/4 cup heavy whipping cream
  • 1/4 cup melted butter
  • 2 TBSP flax meal
  • 2 TBSP almond flour
  • 1/4 cup cocoa powder
  • 1/2 cup Erythritol
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp red wine vinegar


  • 2 cups heavy whipping cream
  • 2 cups sugar substitute
  • 2 tsp vanilla extract
  • 20 sugar-free Cherry Life Savers
  • 1/3 cup Bake Believe dark chocolate chips


Preheat oven to 350°. Line 2 6-inch cake pans with parchment paper. Spray with PAM and flour the sides of the pans with a little extra almond flour…

View original post 298 more words