Well Dined

11Jul/1610

SRC – Golden Nectarine Cake from Smells Like Brownies

Well Dined | Golden Nectarine Cake

It's Secret Recipe Club time!  And this month I was assigned the blog I've been waiting for - Smells Like Brownies by my best friend, Melissa! Yay! You may recognize the name, because we cook lunch together every week, and I often blog about it.  Melissa is a stay-at-home mommy to a very active little boy, and a precious baby girl.  She is devoted to her family and God in a way that is truly inspirational, as well as being a phenomenal baker and photographer.  She's just the best and I am so excited to share her blog with you!

Eliminating SRC posts and dishes that we made together narrowed down the field quite a bit, but I still had no trouble finding a ton of things I wanted to make.  I actually intended to make several dishes and blog about each of them, but I kept getting sick and injured this month and had to narrow it down to the number one thing I wanted make - this gorgeous Golden Nectarine Cake.  Which is kind of hilarious because Melissa hates fruit, so I doubt she even got to try this cake.

The rest of my top "to-try" dishes (which are all vegetarian, because Melissa is a vegetarian) are Debby's famous Mac and Cauliflower with Ritz Crust (because I've heard her talk about it so many times), this Broccoli and Purple Potato Gribiche (that I've been drooling over since she posted it), Monster Green Pea Burgers, Lemongrass Coconut Noodles, and Couscous-Stuffed Eggplant with Tahini Sauce.

Well Dined | Golden Nectarine Cake

Let's get back to that cake!  I loved this recipe because it was easy for a non-baker like me to follow.  Start with two nectarines and slice them into wedges.  Is there anything more summery than stone fruit?

24Sep/130

Late Summer Stone Fruit

Well Dined | Prosciutto and Nectarine Tartine

Ugh - sorry folks, I've been bad about posting this last week!  And this post is going to be pretty short, too.  We are finally on our way into Fall, but the transition has been slow and there is still some stone fruit to be had.  I am still really into tartines at the moment, so I paired sliced nectarine with goat cheese, prosciutto, and basil for a quick lunch.

Well Dined | Burrata and Peach

Then the store finally had some burrata in (this is a seriously random occurrence, you never know), so I paired that with some ripe peach, basil, EVOO, balsamic, and sea salt.

27Oct/110

Homemade Ricotta – Summer’s Last Hurrah

I was browsing through blogs and found a series of recipes on Alexandra's Kitchen involving homemade ricotta cheese that looked perfect for the end of summer. The recipes all looked really great but I questioned whether or not making ricotta versus buying it would make that much of a difference. I decided to go ahead and try it since it didn't look all that difficult.


All you have to do is boil milk and cream, and add vinegar to curdle the milk.