My Aunt Melissa and Uncle Mike held a little surprise gathering this past weekend at their house for my dad’s birthday. I was unable to attend as I was in a wedding and still haven’t mastered being in two places at once, despite my best efforts. I heard all about it, however. One comment that … Continue reading Ali’s Coconut Cupcakes
The November Issue of Whole Living arrived in the mail yesterday. Page 72/73 has a section on spices giving a bit of a guide on how to use some common spices. I noticed in the bottom left hand corner of page 73 had a call to action to win a spice cabinet makeover. I’m down. … Continue reading Spice Pantry Makeover Entry
This is the first time I have ever made Chocolate Frosting, but I would recommend this recipe to anyone. It is some of the best frosting I have ever had: Chocolaty, fudgy, spreadable, and has a nice finish. I used this to frost a basic yellow cake that had a Boston Cream filling. Chocolate … Continue reading Chocolate Fudge Frosting
CUPCAKE Makes 18 cupcakes recipe adapted from The Farm Chicks Ingredients: 1 cup sugar 1 cup brown sugar 1 ¾ cup flour ¾ cup cocoa powder 1 ½ tsp baking soda 1 ½ tsp baking powder ½ tsp fine sea salt 2 eggs 1 cup milk ½ cup vegetable oil 2 tsp vanilla ½ cup … Continue reading Salted Caramel Cupcakes
*A Post from my retired blog: f-words* This is the second of the canning recipes I made last week. I got this recipe from the March 2010 issue of Martha Stewart Living. This jam is very pretty once it’s in the mason jar because it has a layered effect to it. (And it tastes pretty … Continue reading Old Bachelors Jam with Cherry Kirsch
*A post from my retired blog: f-words* I was reading the March 2010 issue of Martha Stewart Living (which my Brother and his Fiancee, Kendra just bought a year subscription for me for my birthday!! Thanks Guys!) and they had a few ideas on canning and preserving so I tried two recipes (the second one … Continue reading Blood Orange and White Grapefruit Marmalade
Who doesn’t love a good cheese? And in my opinion – the funkier, the better. I like cheeses with a bite. Hard cheeses are great, but creamy cheeses are heavenly; especially served with crusty, olive oil brushed slices of a toasted baguette. …I’m getting tingles. Generally, the higher the butter fat, the creamier the cheese. … Continue reading Champlain Valley Creamery, Ltd. Triple Cream
1/4 Cup Kitchen 