rosé soaked roasted strawberries

Rosé-Soaked Roasted Strawberries

I am that Millennial that proclaims “Rosé All Day!” Please don’t think any less of me than you already may. It’s simply my favorite kind of wine. It’s not as light as a white, but not as overwhelmingly bold as a red can occasionally be. Do I drink it at bars? At home? On the subway? Well, I do consume it at two out of the three! (I’ll let you draw your own conclusion as to where.)

For the past few weeks, I have been seeing cheap strawberries at my local grocery stores. The other day, I scored two pints for $1.99. I felt like I won the food lottery!

rosé soaked roasted strawberries

Then I remembered that I actually had to eat them all before they went bad.


What to do?

rosé soaked roasted strawberries

I rarely roast fruits, saying my oven to roast up Brussels sprouts and sweet potatoes. I wasn’t quite sure how this would turn out, but decided to get creative. A bit of rosé in my fridge gave me further inspiration.

rosé soaked roasted strawberries

The result was pretty damn good, if I do say so myself!

rosé soaked roasted strawberries

Rosé-Soaked Roasted Strawberries
(Yields roughly 1 & 1/2 cup roasted strawberries)


– 6 cups fresh strawberries, hulled and quartered
– 1/4 cup rosé
– 1/4 cup water
– 1 tablespoon honey or maple syrup
– 1 tablespoon apple cider vinegar or white distilled vinegar
– One or two cracks of fresh ground sea salt

Before We Get Started…

– I learned a valuable lesson in recipe testing: place strawberries on parchment paper. Otherwise, you’re going to have a gloriously sticky mess to scrape out of your rimmed baking sheet!

– Use maple syrup to keep recipe vegan-friendly.


1.) Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Set aside. Place strawberries in large bowl and set aside.

2.) In a small bowl, whisk together rosé, water, honey or maple syrup, vinegar of choice, and sea salt until combined; if using honey, make sure it is completely incorporated. Pour mix over the strawberries and toss until they are evenly coated.

3.) Spread strawberries in an even layer on the parchment paper-lined rimmed backing sheet. Place in oven and roast for 30 minutes. Remove from oven and immediately remove from baking sheet; if not using immediately, place in airtight container and place in fridge; strawberries should remain good to use for up to five days.


Strawberry Rhubarb Pie

Oh, hey kids! It’s time to revisit this blog’s most common theme: let us continue the discussion of foods that confused, puzzled, and / or terrified Allison as a child! This week’s food is rhubarb. In my youth, I was both curious as to why and utterly disgusted by the fact that people would put a funky looking vegetable stalk into a fruit pie. I even recall my childhood friend, Amanda, having some growing on the property of their dairy farm. Though the term SMH certainly did not exist circa 1992, I literally shook my head at the notion that adding something such as rhubarb to a pie would make it delicious.

And here I am today, studiously examining stalks of rhubarb at my local farmers’ market and making pies.


I do love the slightly tart bite of rhubarb; I regularly nibble on a few nubs of it in the pie making process. On its own, its absolutely a polarizing flavor, though it is one I truly enjoy. I like tart. I like sour. In 8th grade, I could totally eat a few WarHeads without making a face.


Thanks to some of my favorite food blogs and Pinterest accounts, I’ve been falling in love with rhubarb lattices! My inspiration for putting one on one of my pies grew from Baking a Moment’s Rhubarb Tart. Because I made two pies while recipe testing, I didn’t end up having enough rhubarb to make a full and beautiful lattice such as hers, but I definitely have more chances to give this a shot.


Even though I would have loved a few more strips, it’s definitely a nice visual touch. Plus, less dough equals fewer carbs, right? Isn’t that how it all works?



Strawberry Rhubarb Pie
(Serves 8)


– 1 pie crust or shell, pre-made or homemade
– 1 & 1/2 cups rhubarb, chopped into bite-sized pieces
– 1 & 1/2 cups strawberries, diced
– 1/2 – 2/3 cup sugar, to taste
– 2 tablespoons flour or 1 tablespoon cornstarch
– 1 tablespoon apple cider vinegar
– Dash of cinnamon

Before We Get Started…

– If you are interested in attempting a rhubarb lattice, please reference the directions from Baking a Moment.

– Be sure to have a baking sheet handy to bake the pie on top of; the baking process can release a lot of moisture from the strawberries and rhubarb, and it may or may not spill over the crust.


1.) Preheat oven to 375°F. If you have a pre-made pie crust, set aside. If you are creating a homemade pie crust, prepare crust according to your directions.

2.) Mix rhubarb, strawberries, sugar, flour or cornstarch, vinegar, and cinnamon in a large bowl until thoroughly combined.

3.) Pour fruit mixture into pie crust; bake for 40 – 45 minutes or until edges of pie are golden brown. Remove from oven and cool on rack.

dark chocolate strawberry galette

Dark Chocolate Strawberry Galette

Chocolate and strawberries, like milk and cookies or Sprite and Chinese food (well, if you’re me), are a flavor match made in heaven. I still very fondly remember eating chocolate-covered strawberries at my grandmother’s house when I was little, a favorite dessert of mine and a real treat to eat. Being young and unable to understand most basic cooking concepts, I was quite unsure how Mamie actually got the chocolate on the strawberries. My only concept of melted chocolate as a tyke was the chocolate that I squirted into my milk from the Hershey’s squeeze bottle. How would that stick to a strawberry? Years later, I discovered the finer art of melting semi-sweet chocolate, perhaps with a splash of cream, to make a luscious dip worthy of dipping a juicy strawberry or two into.

chocolate ganache

However, as a gal that loves a good slice of pastry and as a gal that loves a chocolate-covered strawberry, why not marry both desserts into something satisfying, yet light, yet indulgent?

dark chocolate strawberry galette

I love a good galette. It’s quickly become one of my favorite go-to desserts. Occasionally, a vegetable-filled galette makes for an excellent quick dinner, as well. Admittedly, though I like making my own pastry crusts with simple ingredients, I can not lie: buying a pre-made pie crust is a godsend when it comes to my galette making. I am not ashamed! It saves so much time, especially when the end goal is getting it from creation to your mouth in as little time as possible.

dark chocolate strawberry galette

Could I eat one of these a day? More than likely. Don’t tempt me.

dark chocolate strawberry galette

Dark Chocolate Strawberry Galette
(Serves 4 – 6)


– 1 pre-made pie crust, rolled out
– 3 cups strawberries, hulled and sliced
– 3 ounces dark chocolate, roughly chopped (I prefer Ghirardelli 60% Cacao Bittersweet baking chocolate)
– 1/4 cup heavy cream
– 2 tablespoons sugar
– 2 teaspoons cornstarch

Before We Get Started…

– If a pre-made pie crust is simply not your jam, substitute with your favorite pie crust recipe. Roll the crust to roughly 1/8″ thickness, uniformly, and to about 11″ – 12″ inches in diameter.


1.) Preheat oven to 425 °F.

2.) In a heavy-bottomed medium sauce pan, bring heavy cream to a boil over medium heat. Remove from heat and add chocolate. Wait approximately 1 minute before whisking; whisk until combined.

3.) Lightly grease baking sheet or place parchment paper on baking sheet. Place pie crust on baking sheet. On pie crust, spread chocolate in a uniform layer, leaving approximately 1″ around the outside of the dough; this will eventually be folded over to form the galette’s crust.

4.) Spoon strawberries on top of the chocolate layer, leaving approximately 1/2″ between the strawberries and the edge of the chocolate layer.

5.) Fold edges of the dough decoratively into the galette. Use water to moisten and seal the folds of the dough, if necessary. Lightly moisten edges of dough and sprinkle with sugar, if preferred.

6.) Bake for approximately 20 minutes. Remove from oven to cool slightly. Serve hot or at room temperature.

berry oatmeal smoothie

Berry Oatmeal Smoothie

Surely, I’m not the only person in the world that has made an excellent smoothie from random fruits, veggie, et al in my kitchen, right?

Originality is not my strong suite in this posting. Haaa.

This past Monday, I took a day off of work. I spent the day doing laundry along some spring cleaning and reorganization in my bedroom. Noon rolled around, and I knew the grumbles I felt in my stomach weren’t good ones. Conversely, with me having to run back and forth between the laundromat on my street corner, I didn’t want to whip out the heavier artillery and make a sizable Monday brunch.

Blessed be frozen berries, almond milk, chia seeds, oranges, skyr, and oats, as well as the blender that pulverizes them together into a gorgeous purple viscous liquid.


I like adding oats to my smoothies. It gives them more bulk and an extra shot of fiber. It makes me feel healthier, especially if I had a giant handful of Cadbury Mini Eggs hours prior to consuming this smoothie. Heh…

Berry Oatmeal Smoothie
(Serves One)


– 1 cup frozen berries (your choice!)
– 1 cup milk (dairy or non-dairy)
– Juice of one orange
– 2 tablespoons plain Greek yogurt or skyr (omit if making vegan version)
– 2 heaping tablespoons rolled oats
– 1 teaspoon chia seeds (optional)
– Sweetener of choice, to taste

Before We Get Started…

– Be warned: If using seeded frozen berries (raspberries and / or strawberries) and chia seeds, the mixture has a very, well, seedy texture. If you prefer a smoother smoothie, omit chia seeds and / or use blueberries.

-If omitting yogurt to make a vegan version, increase the amount of oats by one tablespoon to add a little bit more bulk, if preferred.


1.) Combine all ingredients in a blender; blend on high until desired consistency. Serve immediately. Ponder why you needed to read directions as to how to blend a smoothie and / or ponder why Allison bothered to create directions on how to blend a smoothie. Shrug and decided that someone needed to know. Drink. Enjoy!

poached pears

Cinnamon Poached Pears

I had a wonderful idea of a new holiday treat to bake. Whole pears in bread? It’s a concept I never would have thought up on my own. I have my usual favorite holiday treats to cook, but I’ve been looking for something unique to add to my regular repertoire of sugar cookies, spice cookies, and cranberry scones. My incessent Instagram fangirling led me to many photos of this amazing type of dessert. It’s been a popular trend this holiday season! Cross-section photos of this bread with pears sticking out, their stems gingerly poking out of the top of the loaf, got me very excited and inspired.

poached pears

I wanted to be cool and make some for myself!

poached pears

Well, I found a great recipe for Drunken Pear Ginger Bread from Broma Bakery that I was going to adapt and give a go. I made the poached pears from my own recipe that I’ve used before, but I followed their gingerbread recipe to a T.

It failed. MISERABLY.

I’m currently sans a good bread pan, so I went to the grocery store and got one of those flimsy aluminum foil ones. When I made the batter, it had an odd consistency once I added the eggs to the already-beaten molasses / brown sugar / butter mixture. It erupted all over the baking sheet I placed the aluminum bread pan on top of. One side of the bread cooked through completely, but the other side was absolute uncooked goo in the middle. I couldn’t even take a photo of this mess! However, a Snapchat video which I sent to my friends captured my disappointment concisely…

SO. Enjoy this recipe for poached pears! May you have one less cooking disaster this holiday season than I have had.

poached pears

Cinnamon Poached Pears
(Makes 3 – 6 pears)


– 3 – 6 Bosc pears, peeled, left whole with stems attached
– 6 cups water
– 1 cup sugar
– 1/4 cup honey
– 4 whole cinnamon sticks
– 1 large peel of lemon rind

Before We Get Started…

– Do not substitute Bosc pears for other varieties such as Anjou. Bosc pears maintain their firmness through the poaching process; Anjou and other pears with softer flesh tend to become too mushy during the poaching process.

– I do occasionally poach in a mixture of white wine, but, usually, I can’t say goodbye to an entire bottle worth of wine white just to poach some pears! If you choose to go that route, use one 750 ml bottle of white wine and 1 cup of water instead of 6 cups of water.


1.) Combine water, sugar, honey, cinnamon sticks, and lemon peel in a large saucepan. Bring mixture to a boil. Add pears and reduce to a simmer. Cook for 45 minutes. Remove pears with a slotted spoon and place on plate to cool slightly.

2.) If using immediately, spoon some of the poaching liquid on top of the pears and serve with a scoop of vanilla ice cream. If storing, place in bowl, cover in plastic wrap, and refrigerate. Will last for up to four days in the fridge.