Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.


All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.


 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.


It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia


3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.


 Buon appetite!!

Sunday’s With Joy: Roasted Red Pepper Cheddar Fig Biscuits.

I have something so good for you today.

I mean I always try to feature things that I think are good. But today – – today’s recipe is SO GOOD.

I have a thing with sweet-savory combos.

A good thing.

Hence my need for peanut butter and chocolate, cranberries & lemon, mangos in my salad, weird fruit on my pizza – – what?!? what’s that you’ve never had exotic fruits on your pizza???


The best home-made pizza ever;

  • Spicy sauce
  • Caramelized onions (LOTS)
  • Turkey sausage-rounds
  • Fresh Figs
  • Smoked Gouda Cheese

.. Excuse me while I go into a corner and drool.

Luckily today, I have something super cheesy. Cheesy good … like melted-gooey cheese.

Not cheesy … old construction worker-man trying to pick you up …. Or wait, is that creepy? Whatever.

To the good stuff!!

When I missed out on making Joy’s Cheddar Chive and Jalapeno Biscuits I was sad.

I’m a bit of a biscuit bum (say that five times fast)

– – lucky for me, this week was make-up week at Sunday’s With Joy ~ WOOHOOOO! 😀 .

And so I made Roasted Red Pepper Cheddar Fig Biscuits.


Alterations to the Brown Butter Queen’s Recipe ( aka Joy)

  • addition of 3 Tbsp Roasted Red Pepper Spice Mix
  • 4 Fresh Figs, coarsely chopped.





See that melty-goodness?!?

yea – – it lasted 15 minutes.

15 minutes, fresh from the oven – right into my mouth and into the tummy’s of the LTSL family.

These are dangerous in the yummiest way possible. I guarantee if you make them for breakfast you’ll have everyone waking up on the sunshiny side of the bed.

Stay Sweet my loves, have a delicious weekend


Cheesy, Jam-Packed Vegetable Quiche

I have the weirdest Quiche association.

One year for my dad’s birthday – he received a card. On the front of the card was a comic strip…. picture this:

A customer in a fancy-pants restaurant looking over the menu – the waiter approaches and says “can I take your order please”

The Customer then says “why yes, I’ll have a quickie please”

The waiter then proceeds to go ninja on him and then says “it’s Quiche – you fool!”

… and now, anytime I make Quiche I remember quickie 😀 lol. It’s bad. I know. – trust me when I say it’s the little things that brighten my day

… just the little things oh and anything sparkly 🙂

Let’s move along before things get awkward (I’ve probably already done that ).

This Quiche is SO filled with vegetables that I was tempted to instead refer to it as a vegetable pie!!

For those of you who are veggie-intolerant, it’s also extra cheesy – – and there’s bacon in it. Turkey bacon, mind you – – but you can use the real McCoy if you’re little heart so chooses to.

That’s what I love about Quiche; breakfast – lunch or dinner …. you can pretty much use whatever you have on hand – add some eggs, pop it in a pre-made pie crust (god-sent!!)– top that loveliness with cheese and bake until the cheese gets all melted and bubbly.

It’s a love fest I tell you!!

Cheesy Jam-packed Vegetable Quiché

Yield: 2 Large Quiché

2 Ready Made Pie Shells

8 Large Eggs

1 Small Red Onion diced ~ 1/2 cup

1/2 Head of Broccoli diced ~ 1/2 cup

1 Small Bell Pepper diced ~ 1/4 cup

1 Small Carrot grated ~ 1 1/2 cups

5 medium mushrooms diced ~ 1 cups

2 Tbsp Fresh Cilantro

1 1/2 Cups Frozen Spinach

10 Slices of bacon, cooked and chopped (I used turkey – – use the real deal, it’s all good ;))

1 Tbsp Black Pepper

1 Tbsp Salt

1 Tbsp Garlic Powder

1/2 Tbsp dried Basil

1 Tbsp Flour

2 Tbsp Mayonnaise

1/3 Cups Butter Milk

1 1/2 Cup sharp cheddar cheese – divided 1 cup by 1/2 cup.


Preheat oven to 350 oc.

Using a fork pierce scattered air pockets, around both pre-made pie crusts.

bake for 10 minutes.

Remove from oven and allow to cool.

Over medium heat, cook frozen spinach – allowing all the water to evaporate.

In a frying pan, cook your bacon until nice and crisp. Remove from heat and crumble.

In a large bowl, add your eggs. Next, add butter milk. And then  add all of your spices – black pepper, salt, garlic powder, basil.

Now, vegetable-ize this little puppy.

Add those little Bacon munchers in there too.

Let’s get cheesy …  add 1 cup of cheese. And then – whisk that happiness, to spread the love.

Add your flour. Mix until well combined.

Now, fill your two pie shells

Top with the rest of cheese.

Bake for 45 minutes, until the cheese is golden brown.

Allow to cool for 10 minutes. Slice and well… do you thing 😀

Have yourself a lovely day – – and enjoy your Quiche – or quickie, whatever frosts your cupcake …. Okay, I’ll stop – we’re back to that awkward moment.

Be Sweet