Raspberry-Goat Cheese Meringues Recipe 1. Preheat the oven to 275F. Line 1 or 2 large rimmed baking sheets with parchment paper. 2. 3. 4. The meringues can be stored in an airtight container for up to 2 weeks; the cookies can be assembled, covered and refrigerated a few hours before serving. This recipe is adapted from Gorgeous Cakes. Frozen hot chocolate Frozen Hot Chocolate Oh my gosh, all I can say is it was a good thing that this frozen hot chocolate tasted so delicious. You’d never believe the mess I made while making it! We just got a new blender, and I think it’s safe to say its buttons are pretty darn sensitive. Luckily, this is one tasty drink that I will make again, despite the mishap. Recipe: Frozen Hot Chocolate (adapted from Serendipity 3) 1 c. of good quality chocolate chips, your choice (I used a mixture of semisweet and milk chocolate) 4 teaspoons good quality store-bought hot chocolate mix 3 tablespoons sugar 3 cups milk, any fat content 5-6 cups ice whipped cream chocolate shavings Place chocolate in the top of a double boiler over simmering water. In a blender, place the remaining cup of milk, the chocolate mixture and the ice. Serves 4
Celebrate World Nutella day with Nutella Truffles We all have our favorite days of the year, be it Christmas, Thanksgiving, your birthday, whatever. Well February 5th would have to be would have to high on my list. Want to know why? Two of my favorite bloggers Sara of Ms. Nutella TrufflesPrintable recipe 1 (12-oz.) package semisweet chocolate morsels 1/2 cup whipping cream 1/4 cup Nutella 3/4 cup finely chopped, toasted hazelnuts Wax paper or parchment paper Method: Microwave first 3 ingredients in a medium-size microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
9 drink recipes for fall and winter: Peanut butter hot chocolate Interested in uplifting stories on the natural world, sustainable communities, simple food, and new thinking on how to live well? Please enter a valid email address and try again! No thanks The Farmhouse Table Spoon bread is like a cross between a souffle and polenta, and if you like cornbread (or even if you don’t–this might change your mind) you’ll love spoon bread. It’s a little more trouble to make than cornbread, but the extra trouble is worth it. It’s a very light, tender type of cornbread–due to the cooking of the cornmeal in milk and the folding in of egg whites, which adds the airy softness. Spoon bread likely goes back in history to the early settlers dealing with what was available to them in the New World–corn–and trying to adapt their recipes. It’s a side dish, it’s a dessert, it’s a bread–and it can even be a main dish, as you’ll see below in my tamale pie with spoon bread. As a bread, by the way, it’s not the kind of bread you can slice. Printer-FriendlyHow to make Spoon Bread: 1 cup cornmeal (yellow or white) 3 cups milk, divided 2 tablespoons butter or margarine 1 tablespoon sugar* 1 teaspoon baking powder 1/2 to 1 teaspoon salt 2 egg yolks 2 egg whites Remove from the heat.
Butter Beer | The Wholesome Home Harry Potter is one of those movies I always try to squeeze in, in October, to get into the fall/Halloween season. This did not happen. Some how, I was at the grocery store, saw a lady running out of the store with bags of candy in her arms, and thought to myself, “I should probably get some trick or treat candy soon”. I was busy cooking dinner and awaiting my brother-in-laws arrival. Back to Harry Potter- I love when Harry and his mates visit The Three Broom Sticks. I looked up recipes, but all were loaded with artificial flavors and ingredients. I’m sure vanilla ice cream would be equally delicious, but won’t give off that buttery flavor. Salted Butter Caramel Ice cream For the caramel 3/4 C organic gran vanilla sugar 1/2 t Fler De Sal 2 T salted butter In a small sauce pan add the sugar to the dry pan. For the ice cream base 2 C heavy cream 2 1/2 C whole milk 1/2 C vanilla sugar 1/2 t salt 1 T honey 1 T + 2 t tapioca starch
Fried Green Tomatoes, Freezing Herbs, and Overwintering the Garden The garden gate stands open now, nothing much left to protect within. Peas, zucchini, squash, green beans, peppers, and tomatoes are like a long-ago dream. Our garden wasn’t particularly abundant, but it did serve us well enough since I didn’t have a pressure canner to preserve any massive surplus anyway. I’ve been gifted with a “new” fifty-year-old pressure canner this week, which I’m going to try out on some half-price green beans from the market. I’ll be ready for next year’s garden! We’ve got a line on some free horse manure, but for now, “poopy” straw from cleaning out pens is a cornerstone of our overwintering plans. The goats are helping, as are the chickens. Coco, you are NOT helping. Stop laying on your back staring upside down at them through the chicken wire! I hope she doesn’t distract them from pooping. The poopy straw makes its way onto the razed garden. Leaves and kitchen scraps (my sort of shortcut composting until I get a compost bin built) will go onto the garden, too.
Vegan Breakfast Burrito | She's Doing a Great Job! Vegan Breakfast Burrito Spice up your morning routine with a hearty breakfast burrito! Chock full of a savory mixture of beans, corn and the ever-popular tofu, this burrito is bound to become an indispensable breakfast companion. Serves four. What You’ll Need - 2 large or 4 medium pitas or tortillas - 1 block medium-soft or medium tofu, drained - 1 c. black beans, cooked - 3/4 c. corn kernels - 1 medium tomato, diced - 3 green onions, sliced - 1/4 c. smoked tofu, cubed (optional) - 4 cloves garlic, minced - 2 T. soy sauce or liquid soy seasoning (e.g., Bragg’s) - 2 T. vegetable oil - 1/2 t. cumin - 1/2 t. chili powder - 1/2 t. turmeric - 1/2 t. oregano - 1 t. crushed red pepper flakes - 1/2 t. pepper - 1/4 t. sea salt - Juice of 1/2 lime - A dash of liquid smoke - A pinch of sugar Serve with a side of guacamole and hot sauce to taste. Preparation In a large skillet, heat vegetable oil over medium heat. Add all of your remaining ingredients and toss well. Burrito carnage! Like this:
Blood Orange Caramels with Toasted Almonds and Sea Salt If you heard a giant thud last week or a heavy sigh sift through your window then chances are it was me. I apologize for the interruption. You see, I just managed to wrap up two cookbook projects within the same week, a feat that has surprised even the most doubting me. I suppose this is what happens when you work with amazing people. They will forever have your back. One book involved sandwiches, and boy, do I mean sandwiches. On the last day of the shoot my dear friend Cindie (who is also an amazing food stylist) brought candy to the shoot. It turns out the other half reacted the same way I did. Cindie’s Blood Orange Caramels with Toasted Almonds and Sea Salt Could you use regular oranges? 3 cups blood orange juice, strained 1 cup granulated sugar 1 cup packed light brown sugar 1 stick unsalted butter, at room temperature 1/3 cup heavy cream 1 teaspoon vanilla extract 1 cup toasted almonds 2 teaspoons sea salt flakes Remove from heat and stir in sugars, butter, and cream.
Chocolate Chip Cookie Dough Brownies