Oh the Cuteness!

Hi everyone! Alexandra and I are very excited to share our new recipe for baked cronuts today! Truth be told, neither of us have had the opportunity to try an actual cronut. They sound amazing but as if a regular fried piece of dough wasn't bad enough, adding a million layers of butter inside sounds like overkill.  But the idea of a tender, flaky piece of baked puff pastry dressed up like a donut sounded just right, especially if it incorporated some seasonal fruit, and so our baked cronuts were born! You can make either of the two flavors, but we found our favorite was stuffing everything into one huge, hard-to-eat monstrosity of awesomeness. There's no photos of that scene, but you get the idea...  First, assemble your ingredients: 1 package Dufour Classic Puff Pastry (one sheet will make about 12 cronuts) 3 tablespoons unsalted butter, melted 1 roll of marzipan, finely chopped into crumbles A pint of ripe cherries, pitted and cut into eighths...

I had a barbecue to go to recently and wanted to bring something home made but didn't have a lot of time or money and it had to be vegan-friendly. On hand I had infinite canned goods, tomatoes from the garden, and some frozen peas. I had also seen a tip somewhere online that said if you have a small mustard jar with only a couple tablespoons left you can fill the jar up with vinegar and olive oil, add some spices, and shake it up to make a good mustard vinaigrette. So my game plan was to make a bean salad with mustard vinaigrette, but it turned out so delicious I had to share the recipe! Here you go: Easy Summer Bean Salad *It's very important that you empty your canned goods into a strainer and rinse them thoroughly!* 1 can of each of the following, or feel free to mix it up with what you have on hand, fresh or canned: Corn Garbanzo Beans (Chickpeas) Kidney Beans 1/2 can of Black Olives, Sliced 2-3 Roma Tomatoes 1/2 a Small Package of Frozen Peas 1. P...