potato+thyme frittata.

i thought you might get a kick out of the behind-the-scenes of this shot here.


and i know i promised you a certain limoncello cupcake recipe, but i wanted to be sure you all knew how to make an easy, tasty frittata to tide yourselves over until then.  😉

i make them differently every time, depending on my mood/ingreds on hand/etc.

this one was particularly tasty!

Potato + Thyme Frittata

[you will need a large, oven-safe skillet]

preheat oven to 375 degrees fahrenheit.

sautée 4 red potatoes [scrubbed but not peeled], quartered and thinly sliced, in olive oil until tender.

isn’t the word “sautée” such a pretty one?  i love saying “sautée”.


ok, i’m done now.  wait.



while the potatoes are in the skillet [sautéeing], whisk 8 eggs, about 1/4 cup heavy cream [or half & half], several cracks of black pepper, a few generous pinches kosher salt, and the leaves from three sprigs of fresh thyme.

once potatoes are tender, pour egg mixture over the potatoes and let cook for just a minute.

remove from the stovetop and place in the preheated oven.  bake for 15 minutes, or until golden and set.

i loooove to top my frittatas with crumbles of goat cheese and sometimes a drizzle of Sriracha.

frittatas make GREAT leftovers for lunch.  and dinner.  and for a snack in between lunch and dinner.


ok, now i’m really done this time.




wrapping things up

limoncello cupcake, originally uploaded by iamchanelle.

well, phew! i have been making cupcakes for almost 24 hours now, haha!

-red velvet cupcakes with vanilla cream cheese frosting

vanilla cream cheese frosting

– peanut butter and chocolate chip cupcakes to be topped with bittersweet chocolate ganache

cute, warm, melty, chocolatey, peanut buttery mini cupcakes

pumpkin spice cupcakes with cinnamon cream cheese frosting


– lemon cupcakes with limoncello frosting


i am finally done and about to pack everything up, get cleaned up and changed into my little black dress [if it still fits after all this taste testing!] and head on over to the house where my incredible, beautiful friend will be saying her vows to a very lucky man at midnight. what a way to ring in a new year!

i just wanted to take a quick moment to wish you all a truly happy New Year, wherever you are. I hope the coming year is so sweet for each of you.
oh, and stay tuned – first recipe of 2010 will be these delightful little limoncello cupcakes! you know i love you. 😉

pucker up




things i love VII: CUPCAKES!!!

things i love: CUPCAKES!!!, originally uploaded by iamchanelle.

tonight i am making four different kinds of cupcakes for a dear, dear friend’s wedding tomorrow night!
red velvet batter
yep, it’s a new year’s eve wedding, how fun is that?!

and the wedding cake is CUPCAKES!!! how much fun is THAT???!

i say pretty fun.

first batch: red velvet cupcakes. oh my word, these are soooo good. not that…i would, uuuh, know.

*wipes crumbs off face*

i am having too much fun.
hope your night is just as sweet as mine.


roasted veg

roasted veg, originally uploaded by iamchanelle.

i am telling you, nothing beats roasted vegetables on a “cold” winter’s day.  i say “cold”, because i am in Phoenix, where we pretend it’s winter for a couple weeks and then just give up the illusion and return to flip-flops and swimming and getting third degree burns just from getting into our cars and gripping the steering wheel.  and that’s even when the darn car has been parked in the garage all day.  not that i am bitter about it or anything.


ANYWAY, here’s how to make your very own super hott roasted veg for your actual cold winter’s day.  that is, unless you are here in Phoenix as well.  if so – uuuh, come join me by the pool.

uniformly chop the following:

sweet potatoes + russet potatoes + red onions + carrots + green beans + brussels sprouts + zucchini + anything else you like


a few sprigs fresh thyme
a few sprigs fresh rosemary
[strip the leaves off and discard stems]
a few whole garlic cloves

toss everything in some

olive oil + balsamic vinegar + kosher salt + freshly cracked black pepper.

roast at 400 degrees Fahrenheit for about an hour.

after about 40 minutes, add one can of chickpeas that have been rinsed and tossed in olive oil and a splash of balsamic.
continue roasting 20 minutes more, or until the potatoes + veg are tender [but not mushy! ew.] feel free to add more balsamic and salt and pepper through the cooking process if you think it needs more!

so hott

this would be lovely served alongside your favourite roast, as a go-to holiday side dish, or as a main course with some crusty bread and butter on the side.
i personally prefer to scoop it straight out of the oven and into my face as is.

which is what i am doing right this minute, actually.  by the pool.  in my flip-flops.  i should have waited perhaps a few more minutes until they cooled off first, though.




love, chanelle

cranberry pistachio icebox cookies

cranberry icebox cookies, originally uploaded by iamchanelle.

oooooooh! these cookies are AMAZING. and deliciously crumbly and messy. and so buttery and crisp. and perfect.

seriously.  i have gotten up from the computer three times now to sneak some.  oooh, make that four times now.  shhhh, don’t tell.

i made a batch exactly as the recipe directed, with fresh orange peel, pistachios and sweet tart dried cranberries….and then also decided to make a cinnamon cranberry version, sans pistachios and orange peel.  just in case someone wasn’t fond of nuts. [cue me sending a glare in the general direction of the huzband]
cranberry pistachio icebox cookies
i try to please.

this recipe is rather simple to assemble, but requires a little foresight, as you need to chill the dough for a couple hours prior to baking [i chilled mine overnight].  after the dough chills, there is an egg wash and sugar dipping step, for which i recommend a shallow baking dish.  makes cleanup muuuuch easier.
cranberry pistachio icebox cookies
cranberry pistachio icebox cookies

i don’t know if i sliced mine a bit too thin, but they are rather crumbly.  my first bite nearly exploded across the entire kitchen.
cranberry pistachio icebox cookies

oh, but all that crisp buttery goodness is sooo delicious.  truly.
cranberry pistachio icebox cookies

i would not recommend shipping these to Aunt Esmerelda all the way back in Idaho, but they would be super sweet to gently plate on Christmas morning with coffee -and i am sure Santa would appreciate some left out the night before. just sayin’.


i hope your Christmas Eve preparations are going well.
i sure do love you all dearly.


things i love III

things i love III, originally uploaded by iamchanelle.

i made snickerdoodles today with my little one.


i love that she loves to help me every. single. time. i am in the kitchen. no matter what, she appears at my side with her little ikea stool, so she can see what i am making and ask to stir, or taste, or put a pinch of salt in.

i also love our cute aprons.

and i love her.

be sure to take the time to find something small and sweet to be thankful for today!  it has benefits.  😉



p.s. – here’s the recipe we used.  [i substituted more butter for the shortening, and used cornstarch instead of cream of tartar.]

cinnamon muffins

with a hot cup of french press and one or two of these cinnamon muffins, your morning is guaranteed to be a lovely one…

cinnamon muffins

by iamchanelle.  makes 1 dozen

the addition of a little white whole wheat flour makes these muffins a little nuttier in flavour, which really adds a nice element to all that delicious earthy cinnamon.

  • 1 1/2 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch kosher salt
  • 1 egg
  • 2/3 cup milk (i used almond milk, yummm)
  • 1/3 cup butter, melted (i have tried apple butter here, but found these particular muffins already too heavy, and they did not release well from the wrappers – i recommend good old fashioned butter, if you can. results in a lighter muffin.)
  • 1 cup toasted walnut pieces, optional.
  • cinnamon sugar to top, not optional. 😉

preheat oven to 350 degrees fahrenheit.
line 1 muffin tin with paper liners.

sift together flours, sugar, baking powder, cinnamon and salt.  in a separate bowl, whisk together milk, melted butter and egg.
slowly incorporate into flour mixture, just until moistened.
stir in walnuts, if desired.

scoop into muffin papers, and sprinkle tops liberally with cinnamon sugar.

bake in preheated oven 18-20 minutes, or until tester inserted into the center comes out clean.

serve warm with a pat of sweet cream butter.

aaaaand, that’s a wrap!
that's a wrap
ba dum psssssshhhhht!
i’m here all week, heh heh….

hope you enjoy this little recipe i created for you.