Friday, July 10


A New England classic, this decadent lobster chowder evokes images of summers at the Maine shore - one of our happy places. Prepare this hearty chowder at the height of summer, when lobster and fresh corn are at their seasonal best. You can make this chowder in the wintertime, too – just use frozen corn! This is my go-to recipe when I want to impress a crowd. I hope you enjoy it as well. 

Wednesday, April 1


Some of you have asked for my pancake recipe... here it is!

This is a great recipe that I found in an old recipe book I picked up at an estate sale. Judging from the weathered look of the recipe card, this was a family favorite. At any given time, I add blueberries, bananas, apples mixed with cinnamon, or chocolate chips to this pancake batter, blueberry being my favorite.

Monday, January 13


Some people call these pancakes Dutch Babies, but we discovered them while traveling through Germany in 2018. They are delicious topped with fresh fruit and maple syrup. These pancakes make a great Saturday morning treat, but quick enough for a weekday as well. I hope your family enjoys as much as ours! 

Wednesday, September 4

Ode To Mom....HAPPY BIRTHDAY! ~with A Side Of Lemon Squares

I would do anything my mother asked of me. However, Mom is the kind of woman that WOULDN'T ask, not wanting to impose on her family and friends. That's the kind of woman and special Mother she is; loving and kind, always there to lend a hand or a word of encouragement. Mom is our biggest cheerleader as we go through life, traveling our own road. She's an extraordinary woman and I am honored to call her my mother and friend!


In honor of Mom's birthday here is one of her favorite recipes, Lemon Squares! 
She loves just about anything that's TART!!


Tart, rich, perfection and ridiculously addictive, these Lemon Squares, 
are the perfect blend of sweet and sour! Mom loves this simple recipe and so do I!
MAKES 24 4-inch or 48 2-inch LEMON SQUARES
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For the Crust
  • 1 1/2cup all-purpose flour
  • 1/3 cup sugar
  • 3/4 cup {1 1/2 sticks} cold unsalted butter, cut into small pieces

For the Lemon Filling
  • 4 large eggs
  • 2 cup granulated sugar
  • 3/4 cup fresh lemon juice
  • Zest from 2 lemons
  • 5 tablespoons all-purpose flour

  • Preheat oven to 350 degrees F. Cover a 13 X 9 inch pan with non -stick foil.
  • Combine ingredients for crust in a food processor or by hand - I just use my hands....easier clean up. Mix until it resembles coarse crumbs. Press into the bottom of prepared pan and bake until crust is lightly browned, about 20 minutes.
  • Meanwhile, make the lemon filling: In a bowl, combine all filling ingredients. Mix well and pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature or refrigerate about 1 hour. I eat one as soon as they come out of the oven! I can never wait until they cool!
  • Using non-stick foil helps when lifting the lemon squares from the pan - it's a good thing.  Cut into small squares. Top with confectioners sugar if desired. 

On Mother's Day I blogged about Mom. If you care to read more about her or see lots of pictures click hereMake a batch of Lemon Squares and call up your mom for a wonderful visit....You'll be glad ya did!

Wednesday, May 1


Fudgy, rich brownies with a chewy coconut macaroon topping. These brownies are decadent and delicious... a dessert designed to please both chocolate and coconut lovers. You will love them, so yummy! 

Sunday, April 21


I don't know about the rest of America, but in the South, coconut is KING! Coconut Cake that is. Most every Southern cook worth her salt has a favorite recipe for this very decadent cake. Not too difficult to make and yet a very impressive recipe. The cake is moist and buttery while the icing is a fluffy cloud of coconut perfection. Pair the two and — wow! It's definitely an Easter dinner winner! 

Tuesday, June 26


What better way to soothe your hot tired family this summer? Ice cream, ice cream, and more ice cream! With no special equipment required this fruity ice cream is quick and easy to make any day of the week! It has been on repeat in our house for some time now. Mr.P loves strawberry ice cream... it's his favorite! Your family will love it too.

Sunday, February 11

Blue-Ribbon Winning Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting

Carrot Cake (photo)

This is one of those cake that only comes around once-in-a-lifetime, and I was lucky enough to have found it and 'made it my own'. Over the years I've tweaked and added

Friday, February 9

The Quintessential Gingerbread

This gingerbread is the ULTIMATE cold morning breakfast here at the Porter household. It's rich, moist, delectable and downright sinful when you serve it right out of the oven. Add a cup of coffee or tea and it just doesn't get much better. I pulled this recipe out today knowing Jared would be coming over. This is one of Mr.P and Jared's favorite cold weather treats. So from my kitchen to yours, a blue-ribbon winner and my all time favorite Gingerbread recipe.

  • 2 sticks unsalted butter, at room temp
  • 1 cup granulated sugar
  • 2 eggs, room temp
  • 3/4 cup molasses, I use   Grandma's
  • 1/2 cup buttermilk
  • 3 cups flour
  • 2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1/2 tsp. salt
  • 2tsp. baking soda MIXED with 3/4 cup boiling water.

Preheat oven to 350 degrees. Grease and flour a bundt pan, at least a 10 cup pan. I use my Kitchen Aid mixer with the paddle attachment to cream the butter and sugar. Beat at medium speed until pale, light and fluffy. Scrape down the sides a few times during this process. Beat in eggs, molasses and buttermilk. In a medium mixing bowl, mix together all dry ingredients except baking soda. Stir it around good making sure that all of the spices are evenly distributed. Using the same measuring cup that I measured the molasses in add 3/4 cup water. Pop it in the microwave for about 2 minutes, making sure it comes to a boil, then add baking soda. Make sure all of the wet ingredients have been stirred up from the bottom of your mixing bowl. Add flour mixture alternately with the baking soda water, beginning and ending with flour mixture. The mixture will be very loose. Pour into prepared pan and bake 40 to 45 min until toothpick comes out clean.

I make a sauce that I brush on my gingerbread while it's hot. It changes from time to time. Mostly I use a little less than a 1/4 cup brown sugar, 1/4 cup orange juice, a 1/4 cream, unsalted butter or buttermilk. I use whatever I have in the fridge, if I have all 3 on hand I would choose the cream. Combine all 3 in a small saucepan. Bring it to a boil, turn your burner down and let it cook for a few minutes making sure the sugar is dissolved. When the cake comes out of the oven I brush the bottom using  pastry brush. Let the cake rest 10 minute, invert onto a cake stand then I brush the rest of the cake with the sauce until it's all gone. This is one of those recipes I use over and over again. Sometimes I slice mine and freeze the slices separately. A big hit with the kids, and so convenient - they can take out however much they want and pop in the microwave for a warm breakfast or a snack. Try it sometime and let me know how it fared in your Kitchen and with your family. ENJOY!
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Monday, May 1

Parisian Jazz Trio - Rue Mouffetard

Still my all time favorite soundscape from Paris. The conversations, sounds of children playing, shoppers buying fresh produce for their dinner, people walking past... and these guys!

Wednesday, April 26


When I think of macarons, I think Ladurée. The French luxury bakery best-known for baking and selling the double-decker macaron, fifteen thousand of which are sold every day! However, the Macaron cookie was born in Italy. It was first introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".