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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Chocolate Cake Recipe from Jean-Georges

December 11, 2016 by Mary 6 Comments

Jean-Georges chocolate cake garnished with fresh raspberries and a tea light.
I realize I don’t post many sweet things. Not that I’m not sweet, mind you. 🙂 I am more of the savory type, loving salty things. But when I entertain, I do like to make a dessert, as long as it’s relatively quick and easy and this Chocolate Cake Recipe from Jean-Georges is simple and easy. It’s from his Home Cooking with Jean-Georges cookbook, which my sons gave me last year for my birthday – a signed copy – no less! The book is a collection of his favorite simple recipes.

Jean-Georges says his mother used to make this for him as an after-school treat. Nice treat! He also says it tastes even better after it sits for a day. We didn’t have a chance to try that as Margaret, our guest, took the last piece home, as her birthday was coming up and this gave us a chance to sing to her. (Maybe she can tell us.) The good thing about it is it’s nearly gluten free with only 1 tablespoon of flour and the rest being almond flour so even my sister-in-law Trish could eat it.

I used to bake all the time for my boys for their school box lunch. That was my Sunday afternoon activity – chocolate chip cookies, lemon bars, brownies, peanut butter cookies, snickerdoodles, and pecan bars – that were so sweet I couldn’t even eat them and those were their favorite! They were like a super, super sweet and buttery pecan pie. I LOVE pecan pie, but I could not stomach these things. Now that they’ve grown up, they do agree with me.

When I was a little girl, about 12 years old, one summer my mother gave me the responsibility to plan and make dessert every night of the week. I grew up in the Midwest – St. Louis suburbs – where in those days, dessert was mandatory. It could be as simple as Jello with Cool Whip (yuck) – which was a newfangled thing then – or more complicated like a pie. This taught me about planning and a lot about making desserts. Mom did a good thing!
A wedge of chocolate cake with strawberries, a dallop of whipped cream and a dusting of cocoa powder.This is the same cake recipe that our daughter-in-law made for my birthday a few weeks ago. She garnished it with strawberries and the dusting of cocoa powder on the whipped cream was a nice touch. I garnished it with some raspberries and very slightly sweetened whipped cream. Lacking birthday candles, I used a tea light for Margaret’s birthday celebration. You know, you use what you’ve got. I also did not have a fluted tart pan or springform pan so I just used a regular 8” round layer cake pan and it came out fine.

Here is the recipe and don’t forget to add your LOVE when making. 🙂

CHOCOLATE CAKE – serves 6 – from Home Cooking with Jean-Georges cookbook

4 Tbs. unsalted butter, plus more for the pan
1 Tbs. all-purpose flour, plus more for the pan
3 large eggs separated
1 tsp. granulated sugar
3½ oz. bittersweet chocolate, preferably Valrhona 66% cacao, chopped
½ cup confectioners’ sugar
½ cup almond flour
Dutch-process cocoa powder

Preheat the oven to 350 degrees. Butter and flour an 8” round fluted tart pan with a removable bottom or a springform pan or an 8” round layer cake pan, tapping out excess flour.

Whisk the egg whites with the granulated sugar until medium-stiff peaks form.

Meanwhile, fill a medium saucepan with an inch of water and bring to a simmer. Combine the chocolate and butter in a heatproof bowl and set over the simmering water. Melt, stirring occasionally. Remove the bowl from the saucepan.

Beat 1 yolk into the chocolate mixture to temper it. Beat in the remaining yolks, then beat in the confectioners’ sugar, almond flour and all-purpose flour until well mixed.

Add a third of the whipped whites to the chocolate mixture and mix well to loosen it. Then gently fold in the remaining whites just until combined. Jean-Georges chocolate cake batter in a cake pan.Pour into the prepared pan and gently spread evenly.

Bake until puffed and a knife comes out clean, about 17 minutes. Let cool in the pan on a wire rack for 10 minutes, then invert onto the rack. Let cool completely. Carefully flip the cake right side up. Dust with cocoa powder. Garnish with slightly sweetened whipped cream and raspberries or strawberries.

Enjoy!!

Filed Under: Desserts Tagged With: chocolate cake, dessert, Jean-Georges Vongerichten

PS Seasoning & Spices Buttermilk Blueberry Shortcake

October 9, 2016 by Mary 15 Comments

PS Seasoning & Spices Gluten Free Blueberry Pancake Mix.Dessert can be an issue if you’ve got some gluten free family members or guests. However, I have just solved that problem for you!! Make this PS Seasoning & Spices Buttermilk Blueberry Shortcake and you will be the most loved cook around! This is easy to make, quick to bake, has the brain food of blueberries and looks amazing with a beautiful presentation. And, you’ll get the double whammy of blueberries because the freeze-dried blueberries in the mix plump up so nicely in the shortcake, coupled with the fresh blueberries and the cream. It’s delish!!

PS Seasonings & Spices is new to me as a company. But they’ve been around for 4 generations!! Owned by the Hanni family, based in Wisconsin, they started with mastering the craft of smoking and seasoning sausages and in 1984, formed PS Seasoning and Spices. They have now expanded with other product mixes.

This PS Seasonings & Spices Gluten Free Blueberry Pancake Mix is new and outstanding, and the gluten free part is like icing on the cake! You really can’t tell at all that it’s gluten free. And the mix is loaded with freeze-dried blueberries that make it oh-so-good. Of course you can follow the instructions and make blueberry pancakes, but where they call for milk, I recommend you use an all-natural buttermilk (I like Kate’s Buttermilk) and you will get fluffy, light and thick pancakes. PS Seasonings Spices Pancakes on a plate.  PS-Seasonings & Spices blueberry pancakes on a griddle.
Here were mine!
PS Seasoning & Spices Buttermilk Blueberry shortcake on 6 white plates.
And here is the recipe for this wonderful fresh and delicious dessert!

PS SEASONING & SPICES BUTTERMILK BLUEBERRY SHORTCAKE – serves 6

18 oz. fresh blueberries, washed and air dried
¼ cup sugar
2 1/3 cups PS Seasoning & Spices Gluten Free Blueberry Pancake Mix
½ cup buttermilk (I like Kate’s)
3 Tbs. sugar
3 Tbs. unsalted butter, melted
½ pint heavy cream, whipped
1 tsp. pure vanilla extract

Preheat oven to 425 degrees.

In large bowl, gently fold and mix the blueberries with 1/4 cup sugar; set aside.

In a medium bowl, stir PS Seasoning & Spices Gluten Free Blueberry Pancake Mix, buttermilk, 3 tablespoons sugar and the butter until a soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown.

Meanwhile, in small bowl, beat whipping cream and vanilla with a whisk or electric mixer until soft peaks form.

Our 2016 Fall box is here! these are the products for Mary's Secret ingredients this season!Cut and split shortcakes, spread a large spoonful of heavy cream on the bottom, place a large spoonful of blueberries on top of the cream and top with a little more whipped cream and the other half of the shortcake. The cream acts as the “glue” here to hold it all together.

Serve with LOVE and enjoy!!

There are a few fall boxes left to purchase.

And your purchase helps us support Feed The Children.

Filed Under: Breakfast, Desserts, Products for sale Tagged With: blueberry shortcake, gluten free blueberry pancakes, gluten free shortcake, gluten-free desserts, PS Seasoning & Spices, shortcake

Best Strawberry and Rhubarb Crisp to make now!

August 28, 2016 by Mary 15 Comments

Strawberry and Rhubarb Crisp just out of the oven

Just out of the oven!

While rhubarb is still fresh and plentiful, and the strawberries are plump and sweet, make this strawberry and rhubarb crisp, serve it warm with some cool vanilla ice cream and watch your guests ask for seconds. Seriously. This happens a lot!

This original recipe calls for all rhubarb and is from the first Union Square Cafe cookbook. I, however, prefer the addition of strawberries. You decide.

So our oldest son is getting married in just two weeks!! I can’t believe it! I can’t believe that I’m old enough to have a child getting married. This is the one who lives in Brooklyn. He and his fiancée bought a townhouse together last October and have been renovating it ever since. They are doing an amazing job of transforming this house. It’s been a ton of work and so exciting to see.

Their wedding will be a very private affair at City Hall with just the immediate family and four very close friends. We will be only 14 people at the ceremony on Friday, have dinner together and then a bar party for everyone afterwards. On Saturday, they are having a party for about 75 people at their house and instead of having a wedding cake, they have asked for family and close friends to bring a dessert. I plan on bringing two double recipes of this! Aunt Ginny from her side has wholeheartedly approved via email. I trust that there are other rhubarb lovers out there too!

The rest of the party will be catered. What kind of food? I have no idea and I am staying out of this one. I do know he’s putting in a dance floor in the backyard and they love to dance! So it should be great fun!!

Strawberry and Rhubarb Crisp - raw fruit

 

Strawberry and Rhubarb Crisp-ready to go into the oven.

Ready to go into the oven!

STRAWBERRY AND RHUBARB CRISP  – serves 6 – 8

TOPPING:
3/4 cup flour
1/3 cup brown sugar
1 1/4 tablespoons sugar
1/4 teaspoon cinnamon
5 1/3 tablespoons unsalted butter, softened
1/2 cup toasted walnuts

FILLING:
1 pound rhubarb, cut into 1/2-inch pieces
1 lb. strawberries, hulled and cut in half, if big
3 tablespoons unbleached flour
3/4 cup sugar

Vanilla bean ice cream for serving

Preheat oven to 400 degrees.

In a bowl, combine the first 4 ingredients.  Work in the butter until the mixture is crumbly.  Add the toasted walnut pieces.

In a 8” x 8”, 2 quart square ovenproof serving dish, toss the rhubarb and strawberries with the 3/4 cup sugar and the 3 tablespoons flour, to coat evenly.  Scatter the crisp topping evenly over the surface of the fruit.  Bake for 35 minutes, or until the rhubarb bubbles at the sides and the topping is crisp and brown. 

Serve warm, with LOVE, topped with vanilla bean ice cream or a drizzle of heavy cream.

Filed Under: Desserts Tagged With: crisps, rhubarb, strawberries, strawberry and rhubarb crisp

English Provender Caramelized Red Onion Chutney Pork Chops with Apples and Sweet Peppers & Luxury Lemon Curd Chiffon Pie with Strawberries

July 19, 2016 by Mary 8 Comments

English Provender Luxury Lemon Curd and Caramelized Red Onion Chutney.Across the pond, the English Provender Company makes excellent chutneys, jams and spreads. They use only the finest premium ingredients to make each one of the products in their line. That’s why when they approached MARY’s secret ingredients to be in the box, after our testing and trial, we said a resounding “YES!” We’ve got two of their products in the box, which makes it twice as nice!

This caramelized red onion chutney is insanely good and you’ll want to put it on everything as I have been! I have used the chutney to finish off a fresh Bing cherry sauce for duck, it’s terrific as is served on the side of a broiled or grilled steak and it even goes great with scrambled eggs! You can tell I really love this stuff! But then I buckled down and made these Caramelized Red Onion Chutney Pork Chops with Apples and Sweet Peppers that you will LOVE. They are super easy to make, gorgeous to look at and taste out of this world. All good things.
English Provender Caramelized Red Onion Chutney on pork chops on 2 plates with peppers and apples.
Finishing the chops with a squeeze of lime and the sprinkling of chopped parsley adds the right amount of acid and really wakes up everything. I’ve been playing with limes a lot lately. A squeeze of lime is softer than lemon and not so distinct on a dish. It’s nice. Try it!

And then you can serve this super easy dessert to finish your meal that is light, delicious, refreshing, pretty and screams summer. Lemons and strawberries are a wonderful combination. A perfect way to end a meal is with this Luxury Lemon Curd Chiffon Pie with Strawberries. Enjoy!!

ENGLISH PROVENDER CARAMELIZED RED ONION CHUTNEY PORK CHOPS WITH APPLES AND SWEET PEPPERS – serves 2

2  ½” thick heritage pork chops
1 Tbs. unsalted butter
1 Tbs. olive oil
Salt
Pepper, fresh ground
1 Fuji apple, cored and cut into 16 slices
5 small red, yellow or orange small sweet peppers
2 heaping Tbs. of English Provender Caramelized Red Onion Chutney
3 springs of Italian parsley, chopped for garnish
1/4 of a lime in a wedge

Wash and dry your pork chops with paper toweling. Season the top side with salt and fresh ground pepper.

Heat olive oil and butter in a large skillet on medium high heat until foaming mostly subsides. Lay pork chops in, seasoned side down. Add in apples and peppers around the chops and salt and pepper the top side of the chops and sauté for 4 – 5 minutes.
English Provender Caramelized Red Onion Chutney on pork chops in a skillet.
Turn chops and put on 1 heaping Tbs. of English Provender Caramelized Red Onion Chutney on each chop and spread around on the top of the chop. Turn apples and peppers and place them on top of the chops. Sauté for 5 – 6 minutes on this side.

Remove chops carefully to a platter, keeping all the toppings in place. Let rest for 10 minutes.

Squeeze on the lime wedge all over and sprinkle with parsley.

Serve with LOVE and enjoy!!
English Provender Luxury Lemon Curd Chiffon pie - finished pie with strawberries on top.
ENGLISH PROVENDER LUXURY LEMON CURD CHIFFON PIE WITH STRAWBERRIES – serves 6 – 8

10 – 12 oz. heavy cream
4 oz. English Provender Luxury Lemon Curd
1 qt. strawberries, washed, air dried, stems removed and sliced in half
1  9” baked pie shell

Make the pie crust from the recipe here, (or buy a ready made one). Preheat oven to 425 degrees. Bake the pie shell for 8 minutes with parchment paper and dried peas, beans or pie weights in the center to weigh it down. Remove the parchment paper and weights at the 8-minute mark and return the crust to the oven for 4 – 8 minutes more until pastry is light brown, crisp and dry. Let the crust cool completely on a rack before filling.

Whip the heavy cream until nearly stiff peaks form. Gently fold in all of the lemon curd evenly throughout.
English Provender Luxury Lemon Curd Chiffon pie.
Spread the filling in the pie shell and chill for at least 4 hours.

Right before serving, place all the halved strawberries on top of the filling evenly. Cut in wedges to serve. Enjoy!!

Filed Under: Desserts, Dinner, Meat, Products for sale Tagged With: English Provender, lemon curd, pie, pork chops, red onion chutney, simple desserts

The Tea Spot Meditative Mind Shortbread Cookies

April 30, 2016 by Mary 13 Comments

The Tea Spot Shortbread Cookies finished on a plate with a cup of tea.

The Tea Spot Meditative Mind tea sachets package.When our kids were in grade school and high school, I would make homemade cookies on Sunday afternoons for their lunches during the week. Those were the days I went through a LOT of butter. And they’re both slim as can be now while a pound of butter lasts forever in our household with just my husband and me.

But every once in awhile, a little sweetness with butter really cuts through the mustard of life!

So last Sunday, I made these DELICIOUS tea-infused shortbread cookies, with the added touch of white chocolate chips!! Rich and buttery with the sandy texture of shortbread that contrasts wonderfully with crunchiness of the white chocolate chips, as that’s what they become. These little cookies, quick to make, will bring unmatched sighs to whomever you’re sharing with, should you decide to share.

Meditative Mind tea sachets from The Tea Spot in our recent spring MARY’s secret ingredients boxes will not only calm your mind but will also make your knees wobbly, it’s so relaxing. When you take a close look at the contents in your sachets, there’s actually miniature rosebuds visible in each bag. How cool is that??

Maria Uspenski, started this company as a way to spread the word (and products) about the restorative benefits of fine herbal teas when she was recovering from cancer. She is writing a book due out in the fall titled Cancer Hates Tea. Thankfully she is fine now and 10% of her sales are donated in–kind to cancer and community wellness programs. The Tea Spot is a Colorado–based, Certified B Corporation, woman-owned and operated business.

This tea, finely ground with a mortar and pestle and blended in the cookies, adds just that extra touch of mystery taste you will LOVE.

The Tea Spot Meditative MInd tea in a white porcelain mortar.

Meditative Mind tea – before grinding. Just look at that cute rosebud!

The Tea Spot Meditative MInd Shortbread Cookies finished cookies on a cooling rack.

THE TEA SPOT MEDITATIVE MIND SHORTBREAD COOKIES – makes 24 – 30 cookies

1 cup butter, softened
1/2 cup sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 cups flour
1 Tbs. cinnamon
1 1/4 tsp. ground ginger
1 tsp. ground fennel seeds, ground with mortar and pestle or in a clean coffee grinder
1/2 tsp. ground cardamom
1 Tea Spot Meditative Mind tea sachet, remove the tea and grind with mortar and pestle
1 rounded cup white chocolate chips

Preheat oven to 350 degrees.

The Tea Spot Meditative MInd Shortbread cookie dough in bowl.The Tea Spot Meditative Mind Shortbread cookies on baking panBeat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.

Line 2 baking sheets with parchment paper. Set 1 Tbs. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.

Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.

Serve with LOVE and a cup of Meditative Mind tea and go straight to heaven here on earth!

Store in an airtight tin or container.

Filed Under: Desserts, Tea time Tagged With: cookie recipes with tea, cookies with tea, Meditative Mind, shortbread cookies, The Tea Spot

Pear & Brown Sugar Upside-Down Cake

March 20, 2016 by Mary 16 Comments

Pear and brown sugar upside down cake on a white platter.

I realize that I don’t often post dessert recipes. That’s because I don’t often make them, unless we’re having company for dinner. Personally, I would much rather have something salty and crunchy as a treat, as I rarely crave sweets, unless it’s a piece of chocolate after dinner. How about you? Are you a sweet or savory kind of person?

So last Saturday, when we had our early St. Patrick’s Day dinner with our dear friends Margaret and Wayne, I made this Pear & Brown Sugar Upside-Down Cake. I love pears. I used to make poached pears a lot when our kids were young. I remember our oldest son loved them and even tried making them himself when he was about 12, for his church youth group friends, with totally under-ripe pears – didn’t work out so well – not a good thing. He just thought he could cook them longer, but we all know that won’t work.

This recipe is from Dana Cowin’s new cookbook, Mastering My Mistakes in the Kitchen. She is the former editor of Food & Wine magazine. I had the opportunity to meet her last fall and she’s lovely!

With this book, Dana says, “I’m hoping, though, to encourage people who think they are incompetent in the kitchen to give it another shot, to realize they can do better and it will be fun. I’m trying to erase the embarrassment that sometimes comes with kitchen mistakes and embrace the power of practice and learning.”

MARY's secret ingredients 2015 winter box.

This was our 2015 winter box.

I am trying to do that with this blog and our MARY’s secret ingredients surprise subscription box too! We are running a special on our spring box to spread the word even more, which is set to mail after March 25th. It’s Get One & Give One. Buy one spring box for yourself (for $34.00 including shipping) and tell us who to give the other one to by emailing me directly at mary@maryssecretingredients.com with your friend’s address.

We want everyone to be happy, healthy people walking this earth. Our surprise box of new, natural products you’ve probably never heard of but you need to know about enables you to transform your meals from ordinary into extraordinary! Each purchase helps us in our partnership with the global organization, Feed The Children, as we are donating a portion of our profits to them to combat hunger. And remember, good cooks never lack friends.

This latest spring box is awesome with a value of over $54.00!

Meanwhile, back to the Pear & Brown Sugar Upside-Down Cake. It is easy enough to make but it got really dark with the dark brown sugar and honestly, I can’t believe I’m saying this, but it could have been a tad sweeter. I might try to remake this using regular brown sugar and less butter. Some of you, I know, are real experts on desserts. What do you think, if I did that? Would it still work – as the amount of butter – 2 sticks is a LOT! I would think you could do this with at least 2 – 4 Tbs. less. Let me know what you think.

I remember my mother used to make a pineapple upside down cake often on Sundays. Popular in the 60’s and 70’s BUT, she had to use canned pineapple rings and she’d put a half of a maraschino cherry in the middle of each ring – yuck! Remember that? I don’t think fresh pineapples were even available in St. Louis in those days.

I always tell my kids, look at the author or chef of the recipe. Are they overweight? Then watch out, their recipes are likely to be fattening. This is not true with Dana, but this is still a lot of butter.

Pear and brown sugar upside down cake showing pears in pan.Other than that, this is fairly simple and quick to make. You don’t have to use your stand mixer, and it makes a pretty impressive presentation with the beautifully fanned out pears.

Here you go with the exact recipe from Dana’s book, and I did follow it to a T, something I rarely do. Enjoy!!

PEAR & BROWN SUGAR UPSIDE-DOWN CAKE – from Dana Cowin’s Mastering My Mistakes in the Kitchen – serves 8 – 10

Making caramel–heating water and sugar until you have a golden amber syrup–is a fundamental element of many desserts that I love, none of which I’m predisposed to replicate. I have made mistakes over and over again when I have tried to tackle caramel: I’ve overcooked it, I’ve undercooked it and I’ve ended up with gritty crystallized cooked sugar. Grace Parisi, Food & Wine’s longtime recipe goddess, solved the problem with a brilliant shortcut in her recipe for an upside-down apple cake. She got the flavor without actually making caramel by laying the fruit on top of a brown sugar and butter mixture; then she poured over the simple batter. I’ve adapted her method here with pears instead of apples. Sometimes the best way to solve a problem is to work around it.

1⁄2 Tbs. unsalted butter, at room temperature, for the pan

FOR THE PEARS
4 Tbs. (1⁄2 stick) unsalted butter, at room temperature
1⁄2 cup packed dark brown sugar
Pinch of kosher salt
2 ripe but firm pears, such as Bosc or Bartlett, peeled, cored and cut into thin wedges (about 1⁄3 inch thick)

FOR THE CAKE
2 large eggs
1 cup packed dark brown sugar
1⁄3 cup whole milk
1 tsp. pure vanilla extract
1 tsp. almond extract
12 Tbs. (11⁄2 sticks) unsalted butter, melted and cooled slightly
11⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1 tsp. kosher salt
11⁄2 cups all-purpose flour

FOR THE GLAZE
1⁄4 cup confectioners’ sugar
1 Tbs. whole milk
1⁄4 tsp. almond extract

Position a rack in the center of the oven and preheat the oven to 350°F. Butter the bottom and sides of a 9-inch round cake pan with the 1⁄2 tablespoon butter and line the bottom with a round of parchment paper.

For the pears, using a rubber spatula, mash the butter with the dark brown sugar and salt in a large bowl until combined. Using your fingers, spread the mixture evenly in the prepared cake pan. Arrange the pear wedges in the pan in concentric circles (filling in any gaps as necessary with smaller pear wedges)

For the cake, whisk together the eggs, brown sugar, milk and extracts in the bowl you used for the butter mixture; whisk in the melted butter. Whisk the flour with the baking powder, baking soda and salt in a medium bowl, then whisk into the wet ingredients until the batter is just smooth. Scrape the batter over the pears and spread it in an even layer, without disturbing the pears.

Bake the cake until it is golden and springy to the touch and a toothpick inserted in the center comes out clean, about 55 minutes. Remove the cake from the oven and allow it to cool on a rack for 30 minutes.

Run a dinner knife around the inside of the pan to loosen the cake. Place a serving plate over the pan, carefully invert the cake onto the plate and remove the pan. Peel off the parchment paper. Let the cake cool completely.

For the glaze, whisk together the confectioners’ sugar, milk and almond extract in a small bowl.

Drizzle the glaze over the cooled cake. Cut into wedges and serve.

Pear & Brown Sugar Upside down cake - a slice with creme fraiche.

Serve with crème fraîche and LOVE.

MAKE AHEAD
The cake can be stored in an airtight container at room temperature for up to 2 days.

Filed Under: Brunch, Desserts, Products for sale Tagged With: Dana Cowin, fruit desserts, Mastering My Mistakes in the Kitchen, Pear and Brown Sugar Upside-down cake

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