Where to for dinner tonight? Greece.

Tonight for our main course... Oven-Baked Fish with Tomato & Parsley (oh, and celery, garlic, lemon, olive oil & sugar). First recipe I'm trying from the cookbook Caroline gave me last year. This time around I'm going to serve with Jasmine rice & crusty bread. Healthy & de-lish.

Smitten with Snickerdoodles.

This Sunday's indulgence: Smitten's Snickerdoodles. Cinnamon & sugar heaven.

And full disclosure: I've never really jumped on the "Snickerdoodle bandwagon," until now. When I was a child, I really wasn't drawn to these cinnamon nibblies but, rather gravitated towards anything with generous portions of peanut butter or chocolate of any sort. Appeasing this fix however, was not always that easy back in the Pinette household. Here's the "why?" My sister, Holly, HATES chocolate (yes, she truly despises it!) and has her entire life. Therefore, I had to warm up to the sugar cookies or snickerdoodes or even oatmeal raisin goodness (which, I'm not complaining about, believe me). Either way, this cookies today DO NOT DISAPPOINT. Also of note, Snicker-Doods are Double M's favorite cookie... hence why the project commenced today. Enjoy my lil' double m.

Sunday Bliss. Chocolate Chip Cookies.

These are pure bliss. Literally. Thanks to Smitten Kitchen & David Lebovitz for passing this recipe onto us common folk. I must say, I have really become a true "follower" of Deb over at Smitten Kitchen. She has never steered me wrong & she knows everything from cookies to breakfast pizza. THANK YOU DEB.

A few things I learned today when creating these masterpieces. Make sure butter is cold when you turn on that Kitchen Aid. Toast your nuts (hehe). I used pecans. Keep the dough in the fridge in between batches. Make sure your cookie sheet (I can't live without the metal professional pans with a Silpat) is fully cooled down before scooping out your next batch. Finally, make sure you give some to your neighbors as they walk by your window or else you'll eat them ALL immediately.