CTB 2014 - Williams Sonoma - New York

I have two full containers of corn meal in my cupboard. I was making pizza and bought some. Then I was making another pizza and bought another one. What's a girl to do with all that corn meal? 

Make fried polenta!

This stuff is so freaking good. It's a side that takes a bit of preparation, but it's totally worth it. 

I made a similar recipe many many years ago, when I was still in grad school. When I happened on this recipe in the Williams-Sonoma - New York City cookbook, I knew that I had to make them again. Especially since this recipe was classed up with mushrooms and mascarpone cheese. 

You should definitely make this for dinner. It's ah-mazing!

CTB 2014 - Marshmallow Madness!

I hate to admit this, but I haven't sat by a campfire in 4 years. The last time I sat with friends and toasted marshmallows was the summer of 2010. Weeks away from picking up once again and moving from Boulder, Colorado to New Haven, Connecticut, I just spent the day on the reservoir with my fitness family.

With the sun setting over the Rocky mountains, we settled into foldout chairs with fuzzy blankets and bags of marshmallows, graham crackers and Hershey bars. I learned that the best way to enjoy a s'more is to stuff a Milk Dud into the center of a marshmallow before toasting it. Chocolate, caramel and marshmallow. So amazing.

Since moving from Boulder to the East coast, I haven't found myself in the presence of a campfire. You aren't really allowed to start fires in an apartment building. In order to fully enjoy this summer, I wanted to recreate a summertime treat in my kitchen. No fire required.

This s'mores cupcakes was the perfect way to reminisce, without setting fire to my kitchen. Though I'm not going to lie, there totally was a series of small fires when I made these beauties. Did you know that cupcake liners are flammable? When toasting the marshmallow frosting, be careful not to light the actual cupcake on fire!

CTB 2014 - Fat Witch Brownies

I'm sorry, I made you two desserts in a row! Last Thursday was a fruity and summery cobbler. Today you get brownies. Brownies that are filled with cream cheese and hazelnuts.

That's right. Cream cheese and hazelnuts. I'm absolutely terrible.

So what if we are all still trying to maintain our cute bikini bodies? We all need a little bit of luxury every now and then. Besides, it's the middle of August. It's time to start getting ready for cooler temperatures.

To be honest with you... I baked this batch of brownies, photographed the 3x3-inch bars, and then cut the large bars into four smaller, bite-sized pieces. These brownies are so rich, there is no way you would even want to eat a big slab of brownie. Bite-sized is the way to go with these.

Just be sure to toast the hazelnuts.