Shrimp 🍤 Toast

Super easy to make and SO delicious! I’m making Shrimp de Jonghe for dinner & decided to use some of that 🍤 for our favorite appetizer.


uncooked shrimp peeled, deveined and 5 waterchestnuts or equivalent celery minced

1 teaspoon ginger root finely minced

1 egg lightly beaten

1½ teaspoons cornstarch

1 teaspoon sherry

½ teaspoon salt

dash pepper

4 slices white bread

oil for deep frying


mix shrimp, ginger, water chestnuts with beaten egg, corn starch, sherry, salt and pepper. Blend well. Trim crusts off bread. Spread shrimp mixture evenly over bread and then slice into 4 squares or 4 triangles. To prevent knife from sticking during the spreading, dip blade 1st in cold water. Heat oil to smoking. Place bread shrimp side down on a slotted spoon; then gently lower into oil. Reduce heat slightly. Deep fry til golden brown. Drain on paper toweling.

* I don’t typically have white bread at home so I substituted some bakery sliced Vienna.

Sunday morning goal met ✔️ (homemade chocolate croissants)

Labor intensive but SO worth it. Wish U were here 🍫🥐 & ☕️

Makes 16 pastries

ACTIVE TIME 1 1/2 hours

TOTAL TIME 17 hours


• 1/2 recipe croissant dough (1 lb 6 oz), chilled

• 32 bittersweet chocolate batons (6 oz)

Special Equipment

• Ruler, pastry brush, parchment paper, 2 garbage bags (unscented), spray bottle with water


Roll out and cut dough:

Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.

Form pains au chocolat:

Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.

Make more pastries in same manner, arranging them 2 inches apart on baking sheets.

Let pains au chocolat rise:

Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.

Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.

Bake pains au chocolat:

Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.

Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.

Cooks’ Note

Baked and cooled pains au chocolat keep 1 month: First freeze them, uncovered, on baking sheets until firm, then wrap them snugly in foil before returning to freezer. When ready to serve, remove foil and bake (not thawed) on a baking sheet in a 325°F oven 5 to 10 minutes.


It’s important not to try to halve this croissant dough recipe. When you need only a half recipe of dough, as for the pains au chocolat, use the rest of the dough for a batch of Parma braids or a princess ring. Or make a double recipe of those irresistible chocolate croissants and share them with friends. One batch of this dough is enough for 24 plain croissants, 32 chocolate croissants, 16 Parma braids, or 2 princess rings.

Active time: 1 hr Start to finish: 14 hr

Makes about 2 3/4 lb




• 1 1/2 cups whole milk, heated to warm (105°F–110°F)

• 1/4 cup packed light brown sugar

• 1 tablespoon plus 1/4 teaspoon active dry yeast (from two 1/4-oz packages)

• 3 3/4 to 4 1/2 cups unbleached all-purpose flour

• 1 tablespoon kosher salt

• 3 sticks (1 1/2 cups) cold unsalted butter

• 2 kitchen towels (not terry cloth)

• 1 ruler

• 1 pastry brush

Special Equipment

• a standing electric mixer with dough hook, 2 kitchen towels (not terry cloth), a ruler, a pastry brush


Make dough:

Stir together warm milk, brown sugar, and yeast in bowl of standing mixer and let stand until foamy, about 5 minutes. (If it doesn’t foam, discard and start over.) Add 3 3/4 cups flour and salt and mix with dough hook at low speed until dough is smooth and very soft, about 7 minutes.

Transfer dough to a work surface and knead by hand 2 minutes, adding more flour as necessary, a little at a time, to make a soft, slightly sticky dough. Form dough into a roughly 1 1/2-inch-thick rectangle and chill, wrapped in plastic wrap, until cold, about 1 hour.

Prepare and shape butter:

After dough has chilled, arrange sticks of butter horizontally, their sides touching, on a work surface. Pound butter with a rolling pin to soften slightly (butter should be malleable but still cold). Scrape butter into a block and put on a kitchen towel, then cover with other towel. Pound and roll out on both sides until butter forms a uniform 8- by 5-inch rectangle. Chill, wrapped in towels, while rolling out dough.

Roll out dough:

Unwrap dough and roll out on a lightly floured surface, dusting with flour as necessary and lifting and stretching dough (especially in corners), into a 16- by 10-inch rectangle. Arrange dough with a short side nearest you. Put butter in center of dough so that long sides of butter are parallel to short sides of dough. Fold as you would a letter: bottom third of dough over butter, then top third down over dough. Brush off excess flour with pastry brush.

Roll out dough:

Turn dough so a short side is nearest you, then flatten dough slightly by pressing down horizontally with rolling pin across dough at regular intervals, making uniform impressions. Roll out dough into a 15- by 10-inch rectangle, rolling just to but not over ends.

Brush off any excess flour. Fold in thirds like a letter, as above, stretching corners to square off dough, forming a 10- by 5-inch rectangle. (You have completed the first “fold.”) Chill, wrapped in plastic wrap, 1 hour.

Make remaining “folds”:

Make 3 more folds in same manner, chilling dough 1 hour after each fold, for a total of 4 folds. (If any butter oozes out while rolling, sprinkle with flour to prevent sticking.) Wrap dough tightly in plastic wrap and chill at least 8 hours but no more than 18 (after 18 hours, dough may not rise sufficiently when baked).

Stained Glass Cabin

A miniature house made from glass shows off expert construction and dazzling motifs seemingly ripped from Alice In Wonderland. Covered with stained glass, the house sits on a property in Mohawk, New Jersey. Neile Cooper, a long-time stained-glass artist and jeweler, considers the Glass Cabin her most ambitious work to date. The sharp right angles of the house juxtapose with the swiveling oversized leaves and the curving wingspan of butterflies, accentuating the fantasy house. “The Glass Cabin is my dream project, my creative sanctuary in my yard in a lovely lakeside town,” the artist explains.

“It is made almost entirely of reclaimed materials. Rafter beams from some fallen trees, lumber from a neighbor’s storm-damaged porch, and many, many old window frames. The cabin’s front-facing wall measures 8-feet by 12-feet. The cabin is small but the views from within are spectacular and kaleidoscopic,” explains Cooper. Indeed.

Cooper explores many of these same motifs in her popular jewelry designs. You can see more photos of Glass Cabin on Instagram. (via This Isn’t Happiness)

Sedona White Corn Tortilla Soup

Another favorite from the California Pizza Kitchen. Image shows this recipe combined with their Potato Leek Soup

Sedona White Corn Tortilla Soup


Soups & Stews

Makes 6-8 servings ∙ Source


3 tablespoons olive oil

1½ seven inch corn tortillas, cut into 1 inch squares

1½ tablespoons minced fresh garlic

2 tablespoons minced white onion

1½ teaspoons minced jalapeno pepper

1 pound white corn kernels

1½ pounds chopped ripe red tomatoes

⅓ cup tomato paste

2½ teaspoons ground cumin

1 tablespoon kosher salt

⅛ teaspoon ground white pepper

½ teaspoon chili powder

1½ cups water

1 quart chicken stock (preferably homemade)

24 blue corn torilla chips (optional garnish)

2 cups shredded sharp cheddar (optional garnish)

½ cup chopped fresh cilantro (optional garnish)


1) Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all the other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

2) Remove the soup from heat. Use a hand-hand propeller blade or food processor to process in batches to the consistency of a coarse puree.

3) Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning. Serve, garnished with blue corn tortilla chips, cilantro and sharp cheddar cheese.