Why a food blog? Since starting this website I have been asked this question hundreds of times. How did I end up co-authoring a cookbook as well? Well…
Reason #1: Letting my artistic passions to take charge. My love of photography knows no bounds and bringing it to food has been such fun. The chance to get to create new things and create images people will enjoy.
Reason #2: I am a foodie at heart. Creating delicious recipes is fun. Make sure you check out some of our recipes
Reason #3: Exploring the past through storytelling. Adventures near and far, along with a new recipe to enjoy keeps me posting and doing all the hard work.
The Cookbook: I get asked all the time how I wound up co-authoring ‘A World Of Flavor: Your Gluten Free Passport’ with my mom. We are both foodies and wanted to keep on being foodies after finding out we had to say so long to gluten. This driving force paved the way for the cookbook. May 17, 2016 the cookbook hit the shelves and the rest as they say..
Since mom and I started The Whisk And The Spoon we have been hearing from everyone that they love our recipes and we should open a food truck, bakery, or other eatery. So begin to look for us at farmer’s markets, and online selling aprons, and more. Our farmer’s market stand will have homemade jams, jellies, herbed vinegars..you get the idea.
As the temps begin to take off some simple recipes are definitely in order. This one is so easy it is ridiculous and is delicious enough to serve to company. Plus the icing on the cake is that it just happens to be gluten free. If you do not have chives at home or can’t find them at the store you can use scallions or green onions.
Prosciutto Cups Recipe
Prosciutto slices, cut in half
Preheat oven to 375 Degrees F.
Press prosciutto slices into mini muffin tins and bake for approximately 5 minutes, watching to make sure they don’t burn.
Remove prosciutto cups from oven and allow to cool slightly.
Soften goat cheese in microwave for about 20 seconds. Stir in chopped chives. Spoon a dollop of cheese mixture in prosciutto cups and drizzle with honey before serving.