Zucchini Souffle

I abosuluetly love my new Sunday routine. I know I have mentioned it before but every time I write Wednesday's post I can not help but think "I love my Sunday routine". It is the perfect way to wine-down the weekend and try out some new recipes!

This Sunday I decided to tackle my first souffle. I finally got around to trying out this amazingly helpful New York Times video on how to make a zucchini souffle. The video not only addresses the hesitations on making souffles but also holds your hand as you make this yummy dish. After watching the video I knew I could tackle this sometimes tricky meal.

I would definitely suggest watching the video at least once (maybe even twice for those cautious folks) before breaking out the beaters and don't forget to form hard peaks!! 

I knew this recipe was a hit when I was taking photos to add to the blog and D came over and asked if we could eat it for lunch afterwards. We both loved it!

- Recipe -

1 tablespoon butter
1/4 cup olive oil
1 large onion
1 teaspoon minced garlic
2 to 3 medium zucchini, grated
Salt and freshly ground black pepper
6 eggs, separated
8 ounces Gruyère cheese, grated
1/4 cup parsley

-  Preheat oven to 325 degrees and coat 4 ramekins with butter.

- Chop the onion as well as the garlic and sauté over medium to high heat in an olive oil coated sauce pan.

- Grate cheese and set aside. Grate zucchini and add to sauce pan after onion and garlic have cooked for about 5-7 minutes. Let Zucchini, onion, and garlic cook for another 7 minutes. Drain excess water and remove pan from heat to let it cool.

- Separate eggs taking egg whites and beating until hard peaks formed, set aside. Take yokes and mix with cheese. Once the yokes and cheese are combined mix in zucchini mixture.

- Fold in 1/3 of egg whites to zucchini mixture making sure to keep it light and fluffy. Gently mix in the rest of the egg whites.

- Fill 4 ramekins and bake for 30 minutes. Serve immediately when done.  

Applejack Smack

It seems like this whole past week I can not stop thinking about cinnamon and apple combinations. That is kinda why when I stopped into the liquor store this weekend and I saw this Laird's AppleJack liquor sitting so lonely on the bottom shelf I knew I could give it its day in the sun! 


- Recipe -

2 shots Laird's Applejack liquor

1 shot lemon juice

A touch of grenadine

Finish with hard cider 



- Add first three ingredients in a cocktail shaker and prepare. Pour over ice, top with hard cider, and add a cinnamon stick to stir.

Fly on the Wall

Photos via Domaine

Photo via Domaine

Keeping up with the Kardashians has been one of my guilty pleasures for many years. There is just something perfect about spending a Sunday curled up on the couch watching the newest antics the Kardashian sisters are serving up. 

I have actually grown to love the relationships they all share with each other but more than ever I love when they film in their insanely gorgeous houses. Looking back through the seasons {which you can do on Netflix :)} it is really incredible to see how stylish each new house gets. 

When Kourntey's house was featured in InStyle and Domaine I went right over and checked out the photos. I was not disappointed and want to redo my whole apartment and have a way different view on wallpaper.  

Apple Cinnamon Cake

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Growing up I was not a huge cinnamon fan. My mother cooked with cinnamon so little that much of my early life was spent having never having cinnamon touch my lips. It was actually due to my good friend Erin that I started taking an interest in cinnamon. I loved going over to her house in high school and smelling the warm cinnamon and nutmeg fragrance that always greeted you at her parents door.

Settling into my new Saturday schedule of sifting through cookbooks and Pinterest to find next weeks dinner ideas I found this apple cinnamon cake recipe that I dogeared thinking it looked good for when I needed a cake like it. I could not get it out of my mind, so right before bed I jotted down the ingredients needed on my shopping list for the next day.

Turns out it was the best decision I have made in a long time. The cake was fantastic and it kept until Wednesday, which is when we finished it but I think it could have even lasted another day!


- Recipe -

1½ cups all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cardamom
¾ tsp salt
6 tbsp butter
1 cup sugar
1 egg
1 egg yolk
2 tsp vanilla extract
¾ cup buttermilk
3 - 4 apples, peel and sliced into thin pieces
¼ cup sugar and ¾ teaspoon of cinnamon for topping

- Preheat oven to 375 degrees 

- Combine flour, baking powder, baking soda, cinnamon, cardamom {don't leave this out, it makes the cake sooo good!}, salt and set aside.

- Beat together butter and sugar until fully incorporated, about 3 minutes. Add the egg and beat for another minute then add the egg yoke. Beat in vanilla as well.

- Turn beater down to low and add half the flour mixture, the buttermilk, and the rest of the flour mixture. Make sure each addition is fully combined into the batter before adding the next.

- Pour batter in pan and place apples coated in the cinnamon sugar on top. 

- Bake for 30-35 minutes, or until toothpick pulls up on batter when you test.



It has been quite some time since I have shared on this space, but it feels good to flex my fingers again, vaguely familiar actually. I have decided to make a couple changes around here in the coming year.

Besides the obvious fresh look I will now be contributing to the blog 3 days out of the week. I hope the lighter load will lend its hand to more interesting original content, quality over quantity!

I am excited to see what this year has in store, hopefully many amazing things!