Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂
Prep Time 10 Minutes Cook Time 1 Hour
3 Tablespoons Pure Maple Syrup
1 whole Egg
1-½ whole Egg Whites
2-½ Tablespoons Granulated Sugar
½ cups Pureed Canned Pumpkin
1 teaspoon Vanilla Extract
⅛ teaspoons Salt
1 teaspoon Ground Cinnamon
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Ginger
½ cups Skim Milk
Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These are delicious little treats, perfect for serving cold or heated slightly in the microwave!
I make this Smoothie all the time! It’s a super easy morning treat for those of us that aren’t really big breakfast eaters or else don’t have much time in the mornings to prepare a grand feast! lol ~ The banana and almond milk make this smoothie have a very light & creamy texture that is just as delicious (and evil!) as that smoothie you love from the cafe – Just minus all those extra calories! (So of course you love me now, right!?) lol 😉
1 frozen banana, cut into pieces
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish
Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
Pour into a tall glass, add the cinnamon stick for garnish and attractiveness 😉 & drink up!
Here’s a yummy little fall treat for you to try! Perfect by themselves as a breakfast dish, try serving these at your next brunch! You can also serve with vanilla ice cream for dessert. 😉
6 baking Apples (such as Cortland, Empire, Gala, Braeburn, or Pippin)
1 & 1/2 cup Oats
1/2 tsp, Cinnamon
1/2 tsp. Nutmeg
1/2 cup chopped candied or plain Nuts (i used walnuts & almonds)
1/3 cup light or dark brown Sugar
1/2 cup dried Cranberry’s, cherry’s, or blueberry’s
2 tablespoons Butter, cut into small pieces
Heat oven to 400° F. Remove and discard the cores from the apples. Place the apples in a 9- by-13-inch baking dish.
In a small bowl, combine the oats, spices, nuts, dried fruit, sugar and butter. Divide the mixture among the apples. (You can cover and refrigerate for up to 24 hours.) Bake covered until tender, about 25 minutes.
Tip from the test kitchen: I’ve made these Apples using other settings as well and i really like how they turned out!*
*All I did was set my oven to 350° F and then baked the apples, covered, for around 50 minuets instead. My thinking here is that it gives the apples more time to slowly release that juiciness and flavor into the mixture, and I’ve found that the apples i’ve made this way are extra soft and tender.
♥Leave me a comment below to let me know which way you decided to try these & how you liked it! ♥
Hey everybody! Sorry for the crazy posting schedule this summer & i know this post is a little late! Life has been pretty insane so I’m afraid my blogging has suffered a bit! – During this time away though, I did have a chance to go blueberry picking, and once i got home i was super excited to try this recipe that my friend gave me! It turned out pretty amazing; so i hope you all like it as much as i do! 🙂
3/4 cup Sugar (i mixed half brown sugar with the regular)
1/2 cup Butter (room temp.)
2 cups Flour
2 Tsp. Baking Powder
1/4 tsp. Salt
1/2 cup Milk (use part buttermilk or cream if you have it!)
1/2 cup Sour Cream
2 Cups Blueberry’s (you can also use strawberry’s , raspberry’s etc…)
1/3 cup Flour
1/2 cup Brown Sugar
1/2 stick melted Butter
Directions: Cream together the vanilla, sugar, egg, and butter in a big bowl until smooth. Add the dry ingredients, then finally pour in the sour cream and milk. Now before you go adding the berries in, your going to want to toss them with just enough flour to lightly coat them. This will help to prevent them from sinking to the bottom of the pan. Next pour into your pan, this is the part where you’ll add the topping crumb mix, and then slip it into a pre-heated oven. The approx. bake time for this recipe is 45-60 minuets. So just keep an eye on the oven once it has been in for 45 mins, then poke a knife into the pan and see if it comes out clean – when i does, the blueberry buckle is ready for you to take out and enjoy! 🙂
Tip: the Crumb Topping recipe is just what i used this time, but you could defiantly change it up however if you have a better idea then mine! lol – Please leave me a comment below if you do! 🙂
~Afternoon Everybody~ My mother and i decided to change things up a bit this morning & make a smoothie more on the tropical side of things! It is so fresh tasting and decadently delicious! I hope you all enjoy! 🙂
1 Mango, peeled, sliced & cubed
1 1/4 cup Ice Cubes
2 teaspoons Sugar (or agave nectar)
1 1/4 cup Pineapple Juice
1/2 cup heavy Cream
1 (14 ounce) can Coconut Milk
Directions: Place the mango cubes, ice, sugar, pineapple juice, cream, and coconut milk into a blender. Puree until smooth, pour into glasses and serve.
I was in a very creative mood about two weeks ago (sorry it’s taken me so long to blog about it! lol)….but anyways! – I wanted to try making something super easy, so i went looking for a recipe that fit my mood…i guess that was pudding!? (random huh? lol) Anyways! I compared around 8 different recipes and finally decided to take an element from each recipe and combined/mix ingredients till i got the right constancy and taste. So i’ve made this pudding literally like 5 times with-in the past 2 weeks! 😉 …..every time i make a new batch i find out the next morning that it’s all gone! The kids just devourer it! So here is the resulting recipe of my crazy experiment! Hope ya’ll like it!
2 cups Milk
3/4 cup Sugar
1/3 cup Hershey’s Cocoa Powder
Pinch of Salt
2-3 Tbs. Cornstarch (the amount sometimes varies depending on the day idk why! lol)
1 teaspoon Vanilla
Directions: In a medium size sauce pan, whisk in the Sugar, Cocoa Powder, Salt, & 1 cup Milk; Heat over a medium flame & stir mixture often so as not to burn it. Once the temperature is just under boiling, sift in the cornstarch and then add the other 1 cup of milk then the Vanilla. Stir to get rid of any lumps. Let the mixture almost reach boiling point – this is when it really starts to thicken, so make sure you stir it consistently. Once the mixture reaches your preferred thickness, pour into a glass dish and place into the fridge to cool. (unless you like to serve it right away! 😉 ) Then just serve when your ready!
(Hint #1: Vanilla Ice Cream is awesome scooped on top for when served warm…but you didn’t hear me say that! lol)
(Hint #2: For an extra chocolate kick i like melting about 1/2 cup of chocolate chips into the mixture by pouring them in after the cornstarch has been fully dissolved!)
~ I’m sure you’ll all hate me now because you want to make this 😉 … so i’m going to sign off now (Mawhahahahaha! lol) ~
Of all the cookies that are around in the world for the tasting, these Pignoli cookies rank the highest on my list of true favorites! I have a friend of Italian heritage who will (every once-in-a-blue-moon) make these cookies for a party or something, and she always makes just a few extra for me! A true delight these little cookies!
8 ounces, weight Pignoli (pine Nuts)
½ cups Granulated Sugar
½ cups Confectioners Sugar
¼ cups All-purpose Flour
1 dash Salt
8 ounces, weight Almond Paste
2 whole Egg Whites
½ teaspoons Almond Or Vanilla Extract
Directions:Preheat the oven to 300ºF. Line 2 cookie sheets with Silpat liners or parchment. Place pine nuts or pignoli in a shallow dish.
Combine granulated sugar, confectioners sugar, flour and salt in a medium bowl and lightly toss.
Place almond paste in a mixing bowl of an electric mixer and mix to break up. Add beaten egg whites and mix on low speed until smooth. Add almond extract and flour mixture and beat until flour is blended in, about 30 seconds. Do not over-beat.
Using a teaspoon or a scooper, scoop up a rounded spoon of dough and push the dough side into the pine nuts so that they stick to the dough.
Ease dough out of scoop so that pine nuts are facing up on baking sheet. Place 2″ apart and re-apply any loose nuts.
Bake cookies for about 25 minutes. Use a shorter baking time if you like soft cookies and a longer baking time if you like them chewy. Cool 1 minute and remove to a rack to cool completely. Dust with confectioners sugar.
Store in an airtight container in the refrigerator for up to 2 weeks.
Greetings everybody! So sorry for the lack of posts lately…holidays, birthdays, weddings and graduations all come flooding in around this time of year, & thing have gotten kinda’ crazy because of that! 😉
This recipe is great because it’s not too time consuming, and for the most part, you *should* already have everything you need for them in your cupboard! Perfect for bringing to that summer event you are invited to at just the last minuet! Hope you Enjoy! 🙂
1 & 1/2 cups graham cracker crumbs
1/2 cup margarine (melted)
1 cup chopped walnuts
3/4 cup semisweet chocolate chips
3/4 cup butterscotch chips
1 & 1/2 cups flaked coconut
1 & 1/3 cups sweetened condensed milk
Preheat oven to 350 degrees F (175 degrees C).
In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.
A few evenings ago it was raining and stormy outside, making it a rather dreary evening inside as well, so i decided to try making these lovely little cookies to cheer me up and to my delight, they came out splendidly! I hope you all enjoy this recipe! 🙂
1-½ cup Butter, Room Temperature
1 cup Sugar
1 teaspoon Vanilla
½ teaspoons Salt
3-¼ cups Flour
¾ cups Jam (any Kind)
Preheat the oven to 350ºF.
Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg, then vanilla and salt, mixing well. With the mixer on low speed, slowly add the flour and mix until it just comes together.
Roll the dough into small balls(which may be a little difficult) then place on a lined baking sheet a few inches apart (cookies will spread). If the dough is hard to work with, refrigerate it for 30 minutes.
Using the back of a utensil, or your thumb, create a hollow in each cookie for the jam. Fill with jam. (but don’t over-do it! this is a less-is-more type of thing)
Bake for 18 to 20 minutes; the edges will be set, but the cookies should not be browned at all, and will not look done. Let the cookies cool for 1 minute on the sheet before moving them to a cooling rack.
If desired, fill with more jam and enjoy your cookies with a nice glass of milk or sweet cup of tea.
Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.
Fresh Strawberries, halved
Fresh mint leaves
Preheat oven to 375°. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides of pan. (Do not grease pan or foil.) Sift together first 3 ingredients. Beat egg whites and cream of tartar at high speed with a heavy-duty electric stand mixer until stiff peaks form. Gradually fold in sugar mixture, 1/3 cup at a time, folding just until blended after each addition. Fold in vanilla and lemon juice. Spoon batter into prepared pan. (Pan will be very full. The batter will reach almost to the top of the pan. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter. Spread Lemon-Cream Cheese Frosting evenly over top of cake. Garnish, if desired.
Good morning everybody! I hope you all had a lovely Memorial day week-end! It wasn’t exactly perfect summer weather in my neck of the woods, but it was still a lovely time (with lots of good food!) 🙂
As for this recipe, I’ve been meaning to share it with you for a few weeks now, but i haven’t been able to get around to posting it before now- so my apologies! We’ve been making these little cakes so many times with-in the past month that we could probably win an award by now! lol 😉 They are the perfect desert when bringing something to parties, picnics, church dinners etc. and once you get the hang of making them they really are pretty easy! 🙂
For the Yellow Cake:
3 cups cake flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 & 1/3 cups sugar
6 large egg yolks
1 cup whole milk
2 teaspoons pure vanilla extract
For the Filling:
12 tablespoons unsalted butter, room temperature
1/2 cup vegetable shortening
1/4 cup milk
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar
The White Chocolate Coating:
16 oz. white chocolate melting chips
1/2 cup vegetable shortening
The Dark Chocolate Drizzle:
4 oz. dark chocolate melting chips
1/2 tsp. Oil
To make the Yellow Cake:
Preheat oven to 350 degrees F.
In a medium bowl, sift the flour with the baking powder and salt.
Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes.
Slowly add the sugar and beat until light and fluffy, about 3-5 minutes.
Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the vanilla extract and beat until combined.
With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour.
Pour batter into a greased 15×10-inch jelly roll pan.
Bake at 350 degrees F for 15-20 minutes.
Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely.
Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake.
A perfect summertime treat that is super cool and refreshing! 🙂 Enjoy!
Serves: 1 large serving or 2 small servings
1/2 cup orange juice
1/2 cup skim milk
1/2 cup cold water
1/8 cup sugar
1 1/2 tsp. vanilla
3 ice cubes
In a blender add ice, orange juice, milk, water, sugar & vanilla. Blend on the chop ice setting for the first 15 or so seconds and then switch to the mix setting & pulse until well blended. Pour into a tall glass, let the foam rise to the top & enjoy the refreshment!
These gooey bars of chocolaty goodness are a lovely change to an ordinary brownie recipe. Make sure to follow the directions closely and you will end-up with a very special treat! “This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 30 minutes
Yield: one 13X9″ baking pan
2 cups (240 grams) all-purpose flour
1/4 cup (56 grams) diced cold butter
1 1/2 cups (300 grams) sugar
1 cup (80 grams) cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (168 grams) melted butter
5 oz (1 small) can evaporated milk
14 oz caramels, unwrapped
1 1/2 cups (226 grams) semi-sweet chocolate chips
12-14 extra caramels
Heat the oven to 350F.
Line a 13X9 baking pan with parchment paper. Set aside.
In a food processor add the flour and cold diced butter. Pulse a few more times until the mixture resembles fine breadcrumbs and all the butter is cut in. You can also use a pastry blender, a fork or rub the butter and flour with your hands.
Add the sugar, cocoa, baking powder, baking soda, salt and whisk to combine.
In a large mixing bowl add the dry ingredients mix and pout the melted butter on top. Add 1/3 cup of the evaporated milk and mix until well combined. The dough it’s going to be similar to a light crumby cookie dough.
Spread 2/3 of the dough in the prepared baking pan and set aside. Refrigerate the remaining dough until needed.
In a small saucepan place the remaining evaporated milk and the unwrapped caramels. Stir continuously over low heat until the caramels are melted. Pout over the cookie dough base.
Sprinkle the chocolate chips over the caramel layer.
Take the remaining cookie dough out of the fridge and crumble it on top of the chocolate chips.
Top with the remaining caramels.
Bake for 25 minutes.
It may seem bubbly and undone but once cooled the caramel and chocolate layers will set.
Cool completely in the pan before cutting into bars.