Minty Start

Hello my beloveds.

Well, more than just hi, I should say…



It has been how many years? I believe 3 isn’t it?

My, how the time flies. I can’t believe I am sitting here typing out words to a blog I started exactly 3 years ago this day. (yes, it’s our anniversary hu hu hu)


I honestly have to say though, I don’t even know why I decided to log into my blog today of all days. Coincidence I believe, but the fact that today was in fact a special day made me a little bit nostalgic.

I spent a good amount of time going over our previous blog posts, some of our favorites, and some of yours too.

It was depressing a little seeing how horrible I was with writing (not that I am any better now but I mean I should be right…?)
ehhhhhhh soooo what I wanted to say was…

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Quinoa Salad with Strawberries, Almonds and Mint



1 cup quinoa

3 tablespoons almond oil

2 tablespoons extra-virgin olive oil

2 tablespoons champagne vinegar

Juice of 1 lemon

Salt and freshly ground black pepper

6 strawberries, trimmed and thinly sliced

2 scallions, white and light-green parts only, thinly sliced

½ cup crumbled feta cheese

¼ cup sliced or slivered almonds, toasted

½ English cucumber, peeled and roughly chopped

2 tablespoons finely chopped flat-leaf parsley leaves

2 tablespoons thinly sliced mint leaves


1. In a medium saucepan set over high heat, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover and cook until the quinoa is tender and has absorbed all the water, about 12 minutes. Remove the saucepan from the heat. Transfer the quinoa to a large baking sheet or plate and spread it out to cool to room temperature.

2. Meanwhile, in a small bowl or glass measuring cup, whisk the almond oil with the olive oil, champagne vinegar and lemon juice. Season to taste with salt and pepper and set aside.

3. In a medium bowl, combine the cooled quinoa with the strawberries, scallions, feta cheese, almonds, cucumber, parsley and mint. Re-whisk the dressing and pour it over the salad. Toss to combine. Season to taste with salt and pepper, then serve.

-Raining Chocolate

Chocolate Budino with Mint Whipped Cream

Chocolate Budino with Mint Whipped Cream

Makes 4 (4 ounce) servings

start to finish: 2 hrs 55 min with chilling time


Chocolate Budino

4½ ounces dark chocolate, roughly chopped

4½ ounces milk chocolate, roughly chopped

2¼ cups whole or 2% milk

¼ cup cornstarch

2 egg yolks

2 teaspoons granulated sugar

3½ tablespoons unsalted butter, cut into ½-inch pieces

Kosher salt

Mint Whipped Cream

¼ cup heavy cream

1 tablespoon confectioners’ sugar

1-2 tablespoons finely chopped mint leaves


1. Make the budino: In a metal bowl set over a saucepan filled with 2 inches of simmering water, combine the dark chocolate with the milk chocolate and heat, stirring frequently, until melted, about 5 minutes. Remove the chocolate from the heat and cover to keep warm. Set aside.

2. In a small bowl, whisk ½ cup of the milk with the cornstarch until combined. In a large saucepan set over medium-low heat, combine the milk-cornstarch mixture with the remaining 1¾ cups milk and slowly bring the mixture to a boil, whisking often. (The mixture will thicken slightly as it heats.)

3. Meanwhile, in a metal bowl set over a saucepan filled with 2 inches of simmering water, combine the eggs with the granulated sugar, whisking frequently until thick and pale. Gradually whisk ¼ cup of the hot milk mixture into the egg yolks to temper the yolks. Remove the bowl from the heat and whisk in the remaining milk mixture and the melted chocolate until just combined. Whisk in the butter until melted, then season to taste with salt.

4. Strain the mixture through a fine-mesh strainer and divide among four 4-ounce ramekins. Cool slightly, then cover and refrigerate until well chilled and set, about 2 hours.

5. Just before serving, make the mint whipped cream: In a medium bowl, whisk the heavy cream with the confectioners’ sugar until soft peaks form. Add the mint leaves to the cream to taste and continue whisking until firm peaks form. Top each budino with a dollop of the whipped cream and serve immediately.

-Raining Chocolate