Pur Water

Not quiet water in an aquarium, drops bubbles splashes

Two articles I wrote for Pur Water have just been published.

As you might have guessed, the main topic is WATER.

First and foremost, as we all hopefully know by now, drinking plenty of water is crucial for a healthy existence.

But, have you ever thought about the importance of water in the baking and cooking process?

To check out my latest article over on the Pur website where I provide an overview of the role water plays in the kitchen, click here!


My second article transports you to the dimly-lit relaxation room of your favorite spa except, you never have to leave the comforts of your own home.

Have you ever sipped some refreshing spa water?

My article deconstructs this soothing drink and provides you with myriad recipes to make your own simple spa water.

Thirsty?  Check it out here!


Vegetable-Packed Winter Comfort Soup

Vegetable-Packed Comfort Soup

Back by popular demand, we’re thrilled to have Serena, aka Seriously Soupy!

Serena started creating soups as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making. She has given soup tours and taught soup classes and has a catalog of over 100 homemade soups. Twice a month you can find her here, at My Judy the Foodie, sharing her culinary wisdom and helping to demystify the world of soup.

Here’s what Serena has to say about her Vegetable-Packed Winter Comfort Soup:

This winter has been brutal. Sickness, colds, and generally discomfort have been the norm. As a mom of three, I recently had a bout of sniffles and a slight fever where I knew that I had to amp up the nutrients to prevent a full blown cold.

Using beans and tons of vegetables, I created a vitamin-rich soup that was comforting, super healthy, and really easy-to-prepare. With soup making, I try to focus on the flavor of the foods, so I used minimal herbs for this recipe. The flavor from the soup was contained within the richness of the vegetables alone.

This made for a delicious and healthy way to ward of my winter cold.

Hope you enjoy!

Artichoke Squares


Last night I went to an Oscars viewing party and needed to bring a appetizer, one that appeals masses – kids and adults alike.  I turned to Mom’s no-fail Artichoke Squares because they’re tasty and filling and easy to make.


My kids prepared the entire dish- -from the chopping to the mixing to the baking.  And, the finished product is quite flavorful, almost like an artichoke egg quiche.

We added an additional 10 minutes to Mom’s cook time and decided that next time around we would definitely sprinkle breadcrumbs over top the mixture before baking.  Otherwise, this recipe is flawless. The Artichoke Squares are a perfect addition to any breakfast, brunch or as an appetizer.

You Pick!


Chocolate Chip Meringue Cookies


I had a craving to make Mom’s Meringue Cookies.

Maybe that’s because the landscape in the northeast resembles the white colorless batter—thanks to the blast of arctic weather we’ve had the past few weeks.

As I watched the electric mixer beat the egg whites and sugar into stiff peaks, I envisioned the mounds of icy snow that still hug every street corner (days after the last snow storm). In just five minutes, I had a mixing bowl filled with the purest looking batter I’ve ever seen.



I love the crispy exterior and hollow interior of the cookies. They’re light and airy and almost guilt-free as they’re very low in calories and fat. Mom used chocolate chips in her recipe that adds a welcomed rich creaminess to the sweet cookies.

My first few batches of cookies didn’t turn out exactly as I had expected. Each cookie had cracks running through the middle. Remember that your egg whites need to be room temperature and it’s also imperative to leave the cookies in the oven to cool at least 20-25 minutes after they’re finished baking.


And, once you’re done snacking on your first cookies, make sure to immediately store them in an airtight container so the cookies don’t start to soften. The crunch and then crumble is part of its appeal.

If you want to be festive you can add a little food color to your batter.  We love them bright white with chocolate chips.

Hope you enjoy!



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