My friend Alexandra Roberts (she’s the amazing photographer who photographed our wedding) loves cooking with local ingredients. So she decided to blend her love of meal making and her awesome photography skills together and start a new blog called Rolling with the Bunches.

I was so thrilled when she asked me if I would design a logo for her new creative endevour, and began working on a design in my head before I had even finished reading the email. I’m very happy with the end result, and can not wait for all of her amazing recipes and cooking tips.  While the blog isnt up yet, you can follow her page on facebook  and see what she has been cooking with her CSA farm share.

I have a huge sweet tooth. It is sort of my downfall actually. Behold these amazing cupcake decoration kits from the Layer Cake Shop. My personal favorite is the woodland kit, but I think this Hula kit is perfect for your upcoming summer shindig! Just looking at these little kits is making want to bake some cupcakes right now and it’s not even lunchtime yet.

The season is upon us for days at the beach and outdoor meals. Of course al fresco dinning isn’t complete without a great dessert. This sorbet is perfect for those warm evenings when you really want something to cool you off. This does take a few hours to make so I recommend making it first thing in the morning or the day before.

INGREDIENTS:
3 cup(s) water
1 cup(s) sugar
3/4 cup(s) unsweetened cocoa
3/4 cup(s) light corn syrup
1 oz semisweet chocolate
1 Tbsp instant espresso, powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup(s) fat-free half-and-half

DIRECTIONS:
1. Bring the water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to a boil in a saucepan. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the half-and-half. Pour into a 9 x 13-inch baking dish (NOTE: DO NOT USE NONSTICK PAN). Cover with plastic wrap and freeze until partially frozen, about 2 hours.

2. Working in batches, spoon the sorbet into a food processor or blender. Process 1 minute. Pour back into the baking dish. Cover with plastic wrap and freeze 1 hour.

3. Repeat Step 2. Freeze until firm, about 1 1/2 hours.

I’m not a big fan of warm drinks, even in the winter. In the summer I drink way too much iced tea, and in the winter iced coffee is my daily staple. Even though we are only half way through February I’m pretty much sick of iced coffee already. I’ve had my eye on this awesome iced tea pitcher for some time now and think I may actually get it this week. Tea Forte makes these amazing pyramidal tea bags and their iced tea pitcher is a little work of art in itself. I think its time for a little taste of spring, even if there is still snow on the ground.

Right before the Christmas we discovered the Greenpoint Food Market, which  is held right down the street from our apartment. I don’t think we were fully prepared for what awaited us inside. There were so many awesome people selling everything from vegan sandwiches to locally made pickles. My absolute favorite was a little company called Kors d’Oeuvres. They make a wonderful variety of spreads and dips that would liven up even the most boring dinner party, but of course it wouldn’t be boring if you were there. Currently they are only available in the NYC area, but if you ever get a chance to taste these tasty dips I promise you will not be disappointed.

I pretty much love everything Fred makes. These ABC Gingerbread Men Cookie Cutters are no exception. They come in three different “already been chewed” shapes. I think these would be a great addition to any holiday party. Maybe bake some for your child’s school, or those snobby neighbors who never seem to have a sense of humor about anything, I guarantee it will put a smile on their face.