• February 10, 2016

    Romantic Fondue for Two

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    Ready for something really fun?  And easy?  And romantic?

    *grin*

    I really love fondue and am so excited to share my favorite cheese recipe with you!  This is a pretty basic one which is nice because you can totally add different seasonings, spices, and dipping ingredients depending on what you feel like doing and what you have on hand.

    You’ll need a fondue pot – we use an electric one similar to this and it’s been great!  I like that we don’t have to have an open flame at the table and that we can raise and lower the temperature easily as we cook and eat.

    I hope you have a romantic evening soon where you can enjoy this delicious meal.  If not, though, you can totally make this for a group of girlfriends too!  I mean, it’s mostly cheese and who doesn’t like cheese?  ha!

    Romantic Fondue for Two Recipe

    By Erin Published: February 10, 2016

      Ready for something really fun?  And easy?  And romantic? *grin* I really love fondue and am so excited to share my favorite …

      Ingredients

      Instructions

      1. IngredientsGather ingredients.
      2. Cheese-and-Corn-StarchCombine cheeses and cornstarch together
      3. Wine-and-SpicesPour wine and spices into fondue pot and heat over medium heat until bubbling
      4. CheeseStir in cheese - stir continually until melted to a smooth consistency; Lower heat to as needed to prevent burning while still keeping the fondue warm
      5. Dip desired foods into the cheese mixture and enjoy!
        Fondue
       

      Pro Tip: My favorite fondue dippers with this cheese are: granny smith apples, grapes, broccoli, and artichokes. 

      Keep an eye on the cheese so it doesn’t over heat and burn to the pan.

      Since you only use 1 cup of the wine, be sure to get one you really like so you can break out the fancy glasses and drink the rest!  This is a romantic meal, after all!  ;)

    • September 2, 2015

      Blueberry Buckle

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      The following recipe was adapted from a recipe my Grandmother’s dear friend, Gwen, gave to her many years ago.  This recipe has been a family favorite since I can remember and definitely takes me back to sunny summer days with my aunt.  I always fancied myself an elegant pastry maker whenever I was in my aunt’s kitchen and I’m so glad to have those fun memories now.

      I hope this recipe brings you and those you share it with great happiness and that you might build your own fond memories with it.

      Blueberry Buckle Recipe

      By Erin Published: September 2, 2015

        The following recipe was adapted from a recipe my Grandmother's dear friend, Gwen, gave to her many years ago.  This recipe has been …

        Ingredients

        Instructions

        1. IngredientsGather ingredients and set oven to 375 degrees.
        2. DoughMix first 4 ingredients completely. Stir in flour, salt, baking powder.
        3. Fold-in-BlueberriesFold in berries taking care not to smash them in the process.
        4. Ready-to-BakeSpread in a 9" pan.
        5. Topping-IngredientsCombine topping ingredients to create a crumbly topping.
        6. Crumble-ToppingTop cake mixture with crumble mixture and bake for 45 - 50 minutes.

         

        Pro-Tip: Try not to over blend your crumb topping.  Ultimately, what you really want is chunky bits of butter covered in sugar.  This is not a health food.  *grin*

      • January 29, 2014

        Mango Pork Chops

        Mango-Pork

        Rejoice, dear readers, its recipe time again!

        My husband has never really liked pork chops.  I have several recipes that I really like, but he usually grumbles and complains about them.  That is, until I discovered and improved the following mango pork chops.  He actually requests these and gets excited when I make them.  I think it’s just a good mix of just enough spice paired with the sweetness of coconut and cinnamon.  Whatever it is, I’m glad they passed the test!  *grin*

        Mango Pork Chops

        By Erin Published: January 29, 2014

        • Yield: 6 Servings
        • Prep: 15 mins
        • Cook: 30 mins
        • Ready In: 45 mins

        Rejoice, dear readers, its recipe time again! My husband has never really liked pork chops.  I have several recipes that I really …

        Ingredients

        Instructions

        1. Ingredients-1Gather ingredients.
        2. Ingredients-3Heat the butter in a large skillet and brown the pork chops on both sides. Remove chops and set aside.
        3. Pork-ChopsAdd garlic powder, curry powder, and flour to the butter and juices left in the skillet and stir well. Then, add chicken broth and salt, mixing well. Return pork chops to the skillet, cover and cook for about 25 minutes on medium/high. Stir the mixture occasionally and add a little water if it starts to get dry.
        4. MangoCut mango into bite size pieces and add them to the skillet with the pork in the last 3 minutes.
        5. Ingredients-2In the meantime, add coconut milk and ground cinnamon to a separate pan and stir well. Simmer it until sauce gets slightly thicker.
        6. Mango-PorkServe pork chops with rice and cover with the coconut milk sauce.

        Pro Tips:

        Be careful not to overcook the meat, it dries out pretty easy.  It’s best to check it often to make sure the liquid is still sufficient.

        Don’t mistake papayas for mangoes… they are not the same thing.

      • October 16, 2013

        Pumpkin Spice Chai Thumbprint Cookies

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        You may have noticed the silence around here last week… My best friend’s dog ran off last Monday and my hubby and I have been spending every available minute with them searching for their pup, posting flyers all over town, and babysitting their kids while they searched.  The good news is that they found him today!  He is doing fine and we are all so relieved to have him back safe and sound!

        To celebrate, I made cookies!  I have an incredible sweet tooth and October marks the beginning of the best time of year to indulge in sweet tooth satisfying snacks and treats.

        In an effort to resist fully participating in the Paleo diet, I have for you today the best cookies I’ve ever made.  That’s not saying much, really, because I usually burn cookies or make them so crumbly it’s impossible to get them up off the cookie sheet in one piece…  But, really, these are the best cookies you will ever eat.  And apparently anyone can make them.

        *grin*

        Adapted with minor adjustments from the recipe found here: http://passthesushi.com/chai-pumpkin-spice-thumbprints/

        Pumpkin Spice Chai Thumbprint Cookies

        By Erin Published: October 16, 2013

          You may have noticed the silence around here last week… My best friend’s dog ran off last Monday and my hubby and I have been …

          Ingredients

          Instructions

          1. IngredientsGather your ingredients and combine the cardamom, cinnamon, ginger, cloves, and nutmeg together; set aside.
          2. MixerCream the butter and sugar together with a hand mixer until fluffy. Add the chai concentrate, egg, and vanilla, mix well. Next, add the flour, baking soda, salt and 1/2 tsp. of the chai spice mixture you prepared earlier.
          3. Cover and refrigerate for 1 hour.
          4. Preheat the oven to 325 degrees F and line baking sheets with parchment paper.
          5. DoughRoll the cookie dough into 1 inch round balls and line them up on the baking sheets, leaving about an inch around all sides of the ball of dough.
          6. KissesBake the cookies for 12-15 minutes. Meanwhile, unwrap enough Kisses for your cookies.
          7. CookiesWhen cookies are done, immediately place Kisses in the center of each cookie and sprinkle with a little of the leftover spice mixture. Let the cookies cool completely before picking them up as the Kisses will sometimes fall through the middle, leaving you with a chai cookie doughnut.

          Pro Tips:

          The cooler the dough is, the better it will roll into balls for you.  As it warms up, the dough becomes more and more sticky.

          When you place the Kisses, be careful not to move them around too much until the cookies are totally cooled.  The dough is hot and chocolate melts so… it can get messy if you fiddle with it too much.