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  • Member for 7 years 26 weeks
  • Last online 27 weeks 1 day ago


Check out the Cooking In Pajamas website for information on cooking classes and service offered.


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    Bringing back the lost art of home cooking.
    Jan 7, 2014 10:25AM

    Learn To Cook In 2014

    There's a strong sense of pride and accomplishment that comes from cooking your own meals. Is something holding you back from preparing meals for your friends and family? For many of us, cooking looks so complicated and time consuming that it doesn't seem worth out time.

    But all it takes to build a sense of confidence in the kitchen is a grasp of some basic cooking techniques and a few simple and delicious recipes.

    Whether you want on one lesson to get you started, or ten, now is the time to:

    1- learn to transform everyday ingredients into restaurant quality dishes that your family will love

    2 - learn how to work with your unique tastes and ingredients, and even expand your palette

    3 - avoid spending money on expensive meals out and unhealthy fast food

    4 - rediscover the joy of cooking and eating

    New pricing for 2014 is simply $50 an hour, plus cost of food. Learn in the comfort of your own kitchen or mine, at a time that is convenient for you.

    Email me with questions or to book your first lesson.


    0 Comments ~ Posted By Gwenn Weiss
    Filed in: cooking lessons ~ Tagged with: cooking lessons
    Jul 1, 2013 10:05AM

    New website (temporary)

    Please go to my new blog site:

    <span style="font-size: large;"><a href="http://cooking-in-pajamas.blogspot.com/" target="_blank">cooking-in-pajamas.blogspot.com

    </a><span style="font-size: small;">This site will stay active as an archive of previous recipes until I can get everything transferred to one site.


    0 Comments ~ Posted By Gwenn Weiss
    May 6, 2013 4:49AM

    Spinach Stuffed Mushrooms With A Kick

    I always see recipes for stuffed mushrooms around the holidays or Super Bowl. They make great appetizers and finger foods. Plus there are endless varieties of fillings you can make. Spinach and cheese is pretty classic and always awesome. Oddly enough, I rarely make them on special occasions. I prepare them as a side dish to a weeknight meal. Sometimes, they are my whole dinner. There are always leftovers and I love having them for lunch the next day or as a mid-afternoon snack.  They are filling and packed with nutrition. You can even prepare them a day in advance and store the uncooked stuffed mushrooms in the refrigerator. When ready to eat them, pop them in the oven for 25-30 minutes.

    Spinach Stuffed Mushrooms With A Kick.....click here for recipe.

    0 Comments ~ Posted By Gwenn Weiss
    Filed in: vegetable ~ Tagged with: spinach, cheese, mushrooms
    Apr 30, 2013 4:31PM

    Pine Nut Tart

    I had a piece of Pine Nut Tart at KR Steak Bar a few weeks ago and have not been able to get it off my mind.  A Pine Nut Tart (or Pie) is the Italian, sophisticated cousin of a traditional pecan pie. The pine nuts are creamy and have a mildly sweet, nutty flavor.  Pine nuts are naturally high in monounsaturated fat which give them an incredible buttery texture.  It makes for a decadent and complex pie that everyone will rave over. I like to serve it at room temperature with a scoop of vanilla or coffee ice cream.

    Click here for the recipe.

    0 Comments ~ Posted By Gwenn Weiss
    Filed in: dessert ~ Tagged with: pine nuts, Tart, pie
    Apr 15, 2013 5:56PM

    Baked Artichokes With Gorgonzola and Herbs

    Artichokes are officially in season in early spring. Once I start to see artichokes in the stores, I start to excited.  Many people are reluctant to purchase fresh artichokes because it can be intimidating to prepare and cook it  Here is a great tutorial. Plan on steaming one artichoke as a practice. It will take the pressure off when you are planning on preparing it for your family and friends. 

    This particular dish from Giada De Laurentiis is a real showstopper. Once you get over your initial fear of prepping fresh artichokes, the dish is super easy.  You start off by doing a basic trimming  and steaming of the artichoke. Then you prepare a simple filling and remove the choke. Once the choke is removed you scoop the filling into the center, sprinkle on herbed bread crumbs and bake.

    Baked Artichioke With Gorgonzola and Herbs
    </b></b></b>recipe courtesy of Giada De Laurentiis

    4 artichokes
    3 lemons, plus 1 lemon
    10 ounces mild Gorgonzola cheese, room temperature
    2 tablespoons cream
    2 teaspoons chopped fresh thyme leaves
    2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon
    1 clove garlic, minced
    1/2 teaspoon freshly ground black pepper
    3 tablespoons bread crumbs
    1 tablespoon olive oil
    Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
    Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
    Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

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    0 Comments ~ Posted By Gwenn Weiss
    Filed in: Vegetables ~ Tagged with: gorgonzola, artichoke