1 hour ago
Monday, September 30, 2013
The weather is definitely turning colder here up in the Northern US, but ice cream can still be enjoyed as you are indoors and toasty warm. I slightly adapted a recipe from Lauren's Latest.
The texture of the ice cream wasn't 100% perfect and I am not sure if that is to blame on my ice cream maker or if I used too much of the pie crust pieces in the ice cream. It wasn't quite as creamy as I would have liked. I have reduced the amount of pie crust pieces in half, which is reflected below in the recipe. If you try out the recipe please let me know how it turns out. Enjoy!
Notes: My preference is that this ice cream is best eaten 'soft serve'.
Friday, September 27, 2013
My little girl is growing up. Violet got to pick her birthday dinner. It was grape punch, cheese pizza, and a yellow cake with chocolate frosting. We also had wings and a 7 Layer Salad for the adults.
For the cake I cut out a number six from parchment paper, sprayed it lightly with baking spray, centered it on the frosted cake and had the kids add the sprinkles. Gently remove the stencil and it is ready to go.
Friday, September 20, 2013
This is as simple as it gets for a punch. Two ingredients, but the result is a gorgeous drink that is perfect for Autumn. If you would like to change things up, you could try substituting sparkling cider for the ginger ale, or making an ice ring out of apple juice or apple cider. Enjoy!
Thursday, September 19, 2013
Wednesday, September 18, 2013
Moist Pineapple Banana Bread takes a tropical twist on classic banana bread, using crushed pineapple and coconut. After receiving some feedback that the pineapple flavor was mild, I have added in optional pineapple extract.
For that matter, you could even add in coconut extract as well if you really want to punch up the flavor. I would probably try that out next time I made this, but if you try it before me please let me know how it turned out in the comments.
If you were wondering what the black specks are in the bread, as a reader asked below, they are banana seeds. Next time you take a bite of banana, notice the small black seeds that run down the middle. Mystery solved!
Tuesday, September 17, 2013
Friday, September 13, 2013
Thursday, September 12, 2013
One thing to note right off the bat about this recipe. I am providing two options for how to make it. The way that I made it was to use a large loaf of Cinnamon Challah bread from a local bakery. This type of bread has no frosting, which is why I went back and added the optional glaze at the end. If you aren't able to find Cinnamon Challah locally, this recipe by Vintage Kitchen Notes looks delicious.
If you are using cinnamon rolls with frosting already on them, use your best judgement to decide if you want the optional glaze. Try a bite without the glaze perhaps and see if you think it needs any additional sweetness that the glaze would provide.
In my opinion, the key to success for this recipe is using a very good quality of either Cinnamon Challah bread or cinnamon rolls. If you use a bad quality cinnamon roll, I am not sure it will make the best ever bread pudding. Really great cinnamon rolls that are a day old and just a bit stale are perfect.
Tuesday, September 10, 2013
My curiosity was piqued when I saw this recipe for Pumpkin Alfredo with Cheese Tortellini over at Family Fresh Meals. Not only was it comforting and delicious, I even got the kids to eat a bowl. I really like cheese so I added a bit more Parmesan that what was called for in the recipe. Enjoy!
Friday, September 6, 2013
This Cranberry Swiss Chicken is a fast and delicious dinner. One of the best parts was that the leftovers were even better.
The original recipe called for using mozzarella cheese, but to me that would have been a bit flavorless. I opted instead for Swiss. If you don't have any white wine on hand, you can substitute chicken broth. I found that the wine gave a lot of great flavor so I try to use it if at all possible. Enjoy!
Labels: Chicken and Turkey
Thursday, September 5, 2013
We're still on the hunt for the ultimate spicy raisin cookie recipe at our house, but in the mean time I tried out these Apple Oatmeal Cookies which turned out delicious and the kids loved them.
A few notes.
First - If you have a cookie scoop, use them for this recipe. These cookies don't really spread in the oven. How you drop the dough onto the baking sheet is pretty much the shape they will bake up with. So if you want more round, uniform cookie, bust out your cookie scoop. I lightly spray mine with baking spray so the batter releases more easily.
Second - I've added in some optional spices that you might want to consider adding to punch up the flavor of the cookie batter. Adding spices to the glaze is also a tasty option.
Third - This cookie is quite moist and on day two or three of this cookie, the cookies can become a bit sticky. You may want to freeze half if you wont eat them up quickly, or leave the lid off your container here and there so they don't become too sticky.
Labels: Cookies and Candies
Wednesday, September 4, 2013
Folks, as we are now cruising into September it is officially time for me to start posting more Fall and Winter recipes! Are you excited? I actually really am. I love the holiday season with my kiddos and I can't wait till it is time for seasonal decorations and food. Treats like gingerbread, pumpkin, eggnog and iced sugar cookies. It is a great time of year for cooking and baking.
To start things off I have sweet and savory dinner recipe. I was surprised at the finished sauce, it is not overly sweet at all for my tastes. Rather it had just a hint of sweetness that paired well with the tart apples and a juicy pork chop. Enjoy!