Espresso chip meringues

My past attempts at making meringues have fallen flat. So I was amazed, and thrilled when I came home from work one Friday and whipped up a batch of these meringues in no time at all.

Maybe it's because this time I properly let the egg whites reach room temperature. Maybe the air was dry enough in my kitchen that day. Maybe I didn't overwhip the meringue. Maybe buying superfine sugar rather than trying to make my own by grinding granulated sugar made the difference.

Who knows. The point is that these whipped up in no time, and the peaks stayed stiff. Halle-whipping-lujah.

Giada's Zuccotto

Lately I feel like all I have been doing is making excuses, friends, but I have a very good reason for being slow to blog. I'm officially back to work. Yep, my maternity leave is over. You know what that means, no dreamy walks in the park, no bonbons, and definitely no Young and Restless. Not!

(Don't read on if you are pregnant and can't handle the truth.)Heck, the truth is I am finally drinking hot coffee again! But, truth be admitted, there is scant time for blogging in the evenings. My kid is more clingy since I've returned to work, and I don't blame him. After a day at work, it's all I can do to run through the door and scoop him up.

The beauty of this recipe, however, is that it is so easy you can make it even when you are a working mom. In fact, I bet I could even make it while my little one was throwing Goldfish crackers at me from his high chair. Yep. I've made it twice and it was easy peasy (with the whizzing help of my Kitchen-Aid mixer).

Giada's pea pesto crostini

It's my unspoken mandate to write mainly about baking and pastries, although I do veer off track now and again, and this is one of those times because I just can't resist.

While planning for a barbecue at our house this summer, I decided to add something new to the tried-and-true mix of hummus and kebab that appear at every gathering.

I made hummus, yes, but I also made Giada's pea pesto crostini. I had all the ingredients on hand and I was able to whip it up in a jiffy even though I also had to make several other dishes for our lunch.

Cookbook review: Giada at Home

Years ago, when I first laid eyes on Giada Di Laurentiis, I was prepared to hate her guts. The cleavage-baring, toothy beauty who peppered her commentary with rolling Italian words was obviously the Food Network's blatant response to the industry of food porn.

But then I tried one of her recipes, and another, and another, and they all came out perfectly and won accolades from my family. I started reading about her life and found she had studied at Le Cordon Bleu in Paris. And she grudgingly won my respect.

These days, I am often turning to Giada's recipes for dinner at my house. I have made her sauteed spinach with red onion recipe so many times I don't even need to check the recipe anymore. So when my copy of "Giada at Home" (Clarkson Potter) arrived in the mail, I was estatico (ecstatic).

Giada's lemon hazelnut tiramisu

Giada De Laurentiis celebrates the best of both of her worlds, her Italian roots and adopted California hometown, in her new book "Giada at Home." This recipe for lemon hazelnut tiramisu is yet another example of how well she marries the time-tested traditions of Italy with the health-conscious philosophy of the West Coast. (Stay tuned for my review of her fabulous new book).

I've never made tiramisu before. That is, other than my previous attempt at Martha Stewart's so-so tiramisu cupcakes.