The Forest Feast: Rosemary Shortbread 

The Forest Feast by Erin Gleeson

My brother’s girlfriend, Melinda, gave Daniel and I this cookbook for Christmas this past year and we love it! She knew we were into cooking vegan/vegetarian and that I was an artist, so it was a terrific gift. This cookbook manages to blend food and art in a very interesting way. The author uses watercolor painting/lettering throughout to decorate the pages to some simple but delicious recipes.

The first recipe we tried was the rosemary shortbread. It was scrumptious to say the least. Daniel was weary of the idea but once he tried it he loved it.

Here it is with pictures and all:


You will need:

1 cup of Sugar

1 cup of All-purpose Flour

1 teaspoon of chopped Fresh Rosemary 

1 stick of Salted Butter



Cut cold butter into chunks. 

Pulse everything in the food processor briefly. Just until combined. 

Press the crumbly mixture into a round 9-inch pie pan. 

Bake at 325•F for 30 minutes or until golden on the edges. 

Cool for 5 minutes before cutting. 


Another favorite to try is the Butternut Caprese, my mom made it for us when she was here helping with the babies and it was delicious!


Check out her website at

Creamy Corn Casserole


One of my favorite recipes to make! It’s quick, easy, and yummy! Daniel (my husband) is also a fan. Daniel’s mother actually gave me the recipe. This recipe is also quite adaptable as well. Here it is:

– 1 can of creamed corn
– 1 can of corn (I used frozen corn instead and it works just fine)
– 1 cup of sour cream (tonight I substituted 3/4 cup of 2% milk for the sour cream for healthier option and I didn’t have sour cream…)
– 1 package of jiffy corn mix
– 1/2 cup of butter

Mix everything together in a medium sized bowl and pour into a 8 by 8 greased casserole dish. This version has 1/2 cup of bacon just for fun.

Bake at 400• for 40 minutes and viola! You have a yummy casserole everybody will enjoy!!