This recipe is adapted from Giada De Laurentiis and it’s one of the easiest fudge recipes you’ll ever find. I make it all the time (when I know I can give most of it away!) and it’s perfect for celebrating Cinco de Mayo as well. I make it a little spicy by adding in some chili powder which gives it a nice, subtle flavor, especially when paired with the cinnamon. The mixture will be thick and a bit hard to spread out so go slowly, making it as even as you can in the pan. The result is a soft, creamy fudge (it’s not really dense) but it completely melts in your mouth.

Cooking spray, for greasing
1 14-ounce can sweetened condensed milk
1 teaspoon chili powder
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch salt
1 12-ounce bag semi-sweet chocolate chips
2 tablespoons unsalted butter, cut into 4 pieces

1. Coat bottom and sides of a 9 x 5-inch loaf pan with cooking spray. Place a piece of parchment paper inside of pan, covering bottom and allowing to overhang on both short ends of pan (this will allow you to easily remove it from pan). Set aside.
2. In a medium glass bowl, combine condensed milk, chili powder, cinnamon, vanilla and salt. Stir in chocolate chips and butter. Place bowl on a saucepan of barely simmering water and allow mixture to completely melt, 10-15 minutes, stirring every few minutes. Mixture will be thick and smooth when melted.
3. Transfer melted chocolate mixture to prepared loaf pan, and using a spatula, level off top. Cover with aluminum foil and refrigerate until set, at least 4 hours, but overnight is better.
4. To remove, carefully lift out parchment paper and transfer fudge to a cutting board (run a knife along outside edges of pan if necessary to loosen fudge). Remove and discard parchment paper. Cut fudge into 1-inch squares and serve (keep remaining fudge in an airtight container in refrigerator).

Makes approximately 30-36 pieces.

NOTE:
For plain fudge, simply omit the chili powder and cinnamon and increase amount of vanilla extract to 1 1/2 teaspoons.

FOR MORE CINCO DE MAYO RECIPES, click here:

greek pasta salad
This is one of my most favorites pasta recipes – ever. I love the combination of the yogurt and feta dressing and it’s a great make-ahead recipe. It also works great in a larger batch and keeps really well in the refrigerator for up to 3 days. Try this one, it’s really good.

pantry pasta
One of the easiest pasta recipes that you can make. A flavorful sauce of olive oil, garlic, red pepper flakes and fresh lemon juice bring a simple bowl of pasta to life.

pasta with fresh herbs
Tossing in some fresh herbs to a bowl of pasta makes it instantly taste fresh and seasonal. Fresh basil and parsley work really well together in this dish, but just one or the other works fine as well. A good dusting of freshly grated Parmigiano-Reggiano over the top is all you need to finish it off.

pasta with creamy avocado sauce
I really like the versatility of avocados and here, they make a perfectly great sauce for pasta. When buying avocados, I look for slightly smaller ones, that way I can use it all up at once. The sauce is light and creamy, with lots of fresh lemon flavor.

pasta with tuna, capers and lemon
This combination may sound a little strange but it really does work well together. I like to use fresh tuna when I can but when you’re on a budget, canned tuna works just as well. A hint of capers and lemon really brighten up it all up.

pasta with zucchini ribbons
A simple pasta dish that’s made beautiful by cutting the zucchini into strips to look like ribbons (it’s a great trick to make it look and feel more special even though you’re using a simple ingredient).

pasta with asparagus pesto
Pasta and pesto are a natural combination but if you haven’t tried making pesto from ingredients other than basil, then spring is a great time to try it with asparagus. Pesto is a really versatile sauce that’s not only great over pasta, but eggs too (another budget-friendly ingredient).

Click here for more recipes using pesto.

Click here for more recipes using pasta.

I have to admit, I’m a creature of habit. I think we all must be in certain ways. You have your favorite coffee mug in the morning and your favorite spot for curling up with a good book.

I’m no different. I have favorites too. I have my favorite blanket to keep me warm (and since I’m always cold, for me, this is every day). It’s a simple off-white blanket with no particular story or unique qualities about it except that’s really soft and comfortable, and not itchy in any way. Which in my option, is the most important quality in a blanket.

I have my favorite breakfast too. The no-cook version that’s ready in just minutes – a simple bowl of my favorite cereal and yogurt, plain Greek-style yogurt of course. If you know me, you know how much I love the stuff and how often I use it in my recipes. To quickly jazz it up a bit, I like to scrape out the seeds of 1/2 of a vanilla bean* and add it into the yogurt along with a splash of really good vanilla extract and a bit of honey. I know I could buy vanilla-flavored yogurt, or honey for that matter, but I like to make my own version. And the vanilla bean specks make me happy. They just do.

And it has to be eaten from a mug. Not just any mug, but one in particular. I know it’s crazy, but that’s just the way I like it.

*To scrape out the seeds, simply cut the vanilla bean almost all the way through in half, lengthwise, and run a sharp knife along the inside of the bean, gathering up the black specks on the tip of the knife.

This is my updated, healthier version of a traditional colcannon, which is an Irish side dish usually made with cabbage or kale. Here the kale and onions are gently sautéed in a bit of olive oil while the potato is baked until nice and softened. Using olive oil to mash with the potatoes keeps the dish a bit healthier, but you can easily substitute with the more traditional route of mashing with butter and milk/cream. A crumble of crispy bacon over the top would also be especially delicious, as would a handful of good grated Irish cheddar melted over the top.

1 medium russet potato
2-3 tablespoons extra virgin olive oil, divided
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
2 medium kale leaves, stemmed and roughly chopped

1. Preheat oven to 400°F. Poke a few holes in top of potato with a fork and bake for about 1 hour, until potato is soft and can be easily pierced with a fork. Remove from oven and allow to cool for 5-10 minutes.
2. When cool enough to handle, cut a thin layer lengthwise across top of potato (discard top skin). Carefully spoon out inside of potato and place in a medium bowl, taking care not to pierce through potato skin. Add 1-2 tablespoons of olive oil to bowl and season with salt and pepper. Mash until potatoes are smooth and creamy (add more oil if necessary). Spoon mixture back into shell of potato.
3. Meanwhile, in a medium sauté pan, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Season with salt and pepper. Add kale and cook until wilted, another 3-4 minutes. Place mixture over top of stuffed potato and season with salt and pepper. Serve warm (with crumbled bacon over top or transfer bake to oven to melt cheese if desired).

Serves 1.

This recipe was adapted from The Detox Salad recipe at Whole Foods Market. It’s a really nice combination of crunchy flavors and can be modified in just about any way you like, with more of less of the ingredients depending on your preference. I like to make the full batch of this (more than just a serving for one) because it keeps really well in the refrigerator and is a nice, light refreshing raw salad to have on hand for meals throughout the week (keep dressing separate until ready to serve). If you have a food processor, this salad comes together in just minutes. If not, you can simply chop it finely by hand, just make sure all the vegetables are roughly the same size when you’re done.

1/2 head broccoli, stems removed and chopped
1/2 head cauliflower, stems removed and chopped
1 small carrot, peeled and chopped
1/4 cup whole almonds
1/2 cup sunflower seeds, or to taste
1/2 cup raisins, or to taste
1/4 cup chopped fresh flat-leaf Italian parsley, optional
Kosher salt, to taste
Freshly ground black pepper
Juice from 1/2-1 lemon
1-2 teaspoons honey

1. In a food processor (or by hand), add broccoli and pulse until nicely chopped and uniform in size. Transfer to a medium bowl.
2. Add cauliflower to food processor and pulse until nicely chopped and uniform in size. Transfer to a bowl with broccoli.
3. Add carrot and pulse until nicely chopped and uniform in size. Transfer to bowl with broccoli and cauliflower. Toss vegetables together to combine.
4. To bowl of food processor, add almonds and pulse until nicely chopped and uniform in size. Transfer to bowl of vegetables and combine along with sunflower seeds and raisins and parsley (if using). Season with salt and pepper.
5. In a small bowl, combine lemon juice and honey to taste, adjusting amount to your preference (if too tart stir in a bit more honey). Add dressing to salad just before serving, and toss well to coat evenly. Serve chilled or at room temperature.

Serves 2-3.

a few ideas to use up the remaining broccoli and cauliflower:
one of my most popular recipes: roasted cauliflower cakes
simple, yet delicious: roasted cauliflower with parmesan
something more hearty: whole-wheat spaghetti with roasted cauliflower
my dad’s favorite: fettuccine carbonara
an easy way to jazz up a potato: baked stuffed potato with broccoli

The great thing about pesto is that it can be made with just about anything. Simply throw it all into a food processor and you have yourself a really easy, healthy sauce in no time. Any extra pesto can be refrigerated for up to 3 days.

Arugula Pesto
4 cups fresh baby arugula, divided
1 clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1/4 cup extra virgin olive oil

2 ounces whole-wheat spaghetti
Juice and zest of 1/2 lemon

1. In a food processor, combine 3 cups arugula, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth. Set aside.
2. Bring a pot of water to boil and add salt. Add pasta and cook for 7-10 minutes, until al dente. When pasta is done, drain and transfer to a medium bowl.
3. Combine pasta with desired amount of pesto, remaining 1 cup arugula, lemon zest and juice and toss to combine (adjust the amount of lemon to your liking). Transfer to serving bowl and top with additional Parmigiano-Reggiano and season with salt and pepper. Serve warm.

Serves 1.

variations:
substitute the arugula with fresh herbs, spinach, swiss chard, or asparagus.

a few favorite recipes with pesto:
crispy stuffed chicken
egg sandwich with asparagus pesto
tomato, red onion, feta + basil pesto pizza
basil polenta fries
flank steak with spicy arugula-pistachio pesto

for more recipes using pesto, click here.

Sometimes one person can impact your life in ways you never expected. And this little guy Brady is one of those people for me. Readers of this site know Brady because he’s often in the kitchen with me, especially when we’re making cookies. He’s a great kid but has had a tough life right from the beginning. He was born with a congenital heart defect and has undergone multiple life-threatening surgeries already in his short six years in this world. As a result, his family started Healing little Hearts, which helps to raise money for pediatric heart research at Children’s Hospital Boston. This is the final week leading up to our annual fundraising event. All the long hours and tireless effort by so many, all come together in one big event this Saturday. Until then, I’ll be away from the kitchen but will be back next week with a new food post.

For anyone who loves this candy bar, these truffles are for you. It’s all the same flavors in a perfect little truffle (or two, or three). But if you happen to be one of those people who prefer Mounds to Almond Joy, don’t worry, simply omit the almonds from the tops of the truffles. Either way, these little truffles are really easy to make and totally addicting.

1/4 cup unsalted almonds
2 1/2 cups sweetened shredded coconut
3/4 cup sweetened condensed milk
2 1/2 cups semisweet chocolate chips

1. Preheat oven to 400°F.
2. Place almonds in bowl of a small food processor (or by hand) and chop until fine crumbs form (these will just dust tops of truffles so crumbs need to be pretty fine). Spread almond crumbs out onto a baking sheet and toast until just lightly brown, about 2-3 minutes. Remove and set aside.
3. In a medium bowl, combine coconut with sweetened condensed milk until thoroughly mixed. Cover and refrigerator for 1 hour.
4. Place a piece of parchment paper on a baking sheet and set aside. Remove bowl from refrigerator and using a teaspoon, roll into round truffles. Place rolled truffles on prepared baking sheet and place in freezer to chill, about 15 minutes.
5. Fill a saucepan with a little bit of water. Place a glass bowl on top, making sure water in pan doesn’t touch bottom of bowl. Add chocolate to bowl and simmer over low heat until chocolate is smooth and completely melted.
6. Remove truffles from freezer and working quickly, roll each one in chocolate using a teaspoon, coating well on all sides. Place truffles back on parchment and dust with a little bit of almonds on top of each one. Allow to chill until ready to serve, at least 1 hour.

Makes approximately 12.

If there was ever a day to remind yourself how important it is to love yourself, then Valentine’s Day is that day. In a day surrounded by cards and flowers and sentiments of love oozing from every possible place imaginable, it’s easy to feel sad in a world covered in rose petals. But being single should never be a reason to feel sad. We must love ourselves first. Here are a few thoughts to remember:

1. grieve if necessary.
If you’re single because of a loss or the end of a relationship, allow this to be a day of grieving. Do not pretend that it isn’t a hard day for you. Seek out some friends and get the comfort and support you need to get you through the day.

2. a relationship does not define who you are.
You are the most important person in your own life and happiness really does come from within. No one can, or should, change that.

3. turn sadness into motivation.
It’s easy to sit and feel sorry for yourself. Believe me, I’ve done my share of that. But it’s even more rewarding to motivate yourself to do something good for you like going to the gym or connecting with friends.

4. treat yourself.
I believe that you should always treat yourself when you need it and if your own box of chocolates is what you need to get you through today, then by all means go and get one…just try not to eat the whole box at once!

5. count your blessings.
If you’re feeling a bit sad today, it’s important to take a few minutes and count the blessings you DO have. There are many people out there who are undoubtedly less fortunate than you so remind yourself of all the good you DO have in your life…the people you love, and those you love you too.

Try to make today, and every day, a day to truly love yourself…

black bean burger with cilantro-lime mayonnaise
vegetarian burger
vegetarian chili
mexican brown rice
black bean and quinoa salad
chipotle beef chili

and this, my newest winter favorite:

sweet potato + black bean chili

You can also substitute with diced tomatoes instead (and skip the immersion blender step).

1 tablespoon extra virgin olive oil
1/4 medium onion, finely diced
Salt, to taste
Freshly ground black pepper
1 small sweet potato, peeled and diced into bite-sized pieces
1 clove garlic, finely minced
1 1/2 teaspoons chipotles in adobo sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
14 ounce can fire-roasted whole tomatoes (and juices)
1 cup low-sodium vegetable stock
1/2 15-ounce can low-sodium black beans, drained and rinsed
2 tablespoons roughly chopped fresh cilantro
1/2 lime, cut in half, for garnish

1. In a Dutch oven or medium saucepan, heat oil over medium heat. Add onion and cook for 5 minutes. Season with salt and pepper. Add sweet potato and cook, stirring often, until onion and sweet potato begin to soften, about 5 minutes. Add garlic, chipotle in adobo sauce, cumin and chili powder and cook for another 1-2 minutes. Add tomatoes (and juices), scraping up browned bits from bottom of pan. Add stock and bring to a boil. Reduce heat to low and simmer until sweet potato is softened, about 45 minutes.
2. Using an immersion blender, gently break up whole tomatoes into bite-sized pieces. Add beans and continue to cook until beans are warmed through, about 10 minutes. Stir in cilantro and adjust seasonings (and spice level if necessary). Season with salt and pepper. Spoon into a serving bowl (reserve other portion for another day) and drizzle with fresh lime juice. Serve warm.

Serves 2.