A couple of weeks ago I made poached stuffed apples and had them over fresh arugula. It was good but I went to make it again and this time I was going to change a few things. I pulled the arugula out of the refrigerator and it was half frozen so I decided to wilt it with some onions and put some of the poaching liquid in it as well. It turned out better than I thought! So I took it to a friend who I thought would enjoy it and we had a great dinner. I poached the pears in Port wine and apple juice. I sautéed some challots in olive oil and then wilted the arugula in and added some of the poaching liquid. The filling for the pears originally was blue cheese, dried cranberries and toasted walnuts. I left them out of anything and sprinkled them ontop of the dish after it was done, so it all stayed fresher.
I made monster cookies for the church service on Saturday night and I didn't have enough regular chocolate chips so I mixed in some white ones and I had some extra frosting from something so I made some of them sandwich cookies. Either way, I didn't take any home that night!
My boss was having a jewelry open house and asked me to make some red velvet cupcakes. I had catered a Valentine's Day dinner for her church last February and that was one of the desserts so she was familiar with them and loved them.