February 7, 2021
by Ashley
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2 ripe bananas
4 eggs
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 tsp nutmeg
1/4 cup almond milk
2 cups rolled oats
1 tsp baking powder
Put all items in a blender and whip up. Pour onto a flat skillet and cook and done! Serve with whatever toppings you desire.
January 30, 2021
by Ashley
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1/3 cup Hoisin Sauce
2 tsp sesame oil
2 cloves garlic, minced
1 inch ginger, minced
1 tsp rice wine vinegar
1 tsp sambal oelek
7 chicken tenders, sliced thin
1 tsp kosher salt
1/4 tsp black pepper
8 oz mushrooms, sliced thin
1/4 head cabbage, sliced thin
1 carrot, sliced in thin strips
6 green onions, chopped
3 tbsp cilantro
Directions
Whisk together hoisin through sambal and set aside.
Slice chicken and toss with salt and pepper. If chicken is a little frozen, it will slice better.
Heat a Dutch oven and add a little oil. Once heated, cook the chicken in two batches until cooked through. Remove and set aside.
Add a little more oil and cook mushrooms for a few minutes. Add in cabbage and carrots with hoisin mixture and toss to combine. Cook until cabbage wilts about 4 minutes. Add in chicken a toss until well combined. Remove from heat and add in green onions and cilantro.
Serve with lettuce leaves to wrap or rice.
January 18, 2021
by Ashley
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I love these candies. I have been making them recently because of my gluten free/dairy free friends
Ingredients
6 medium navel oranges
4 cups sugar, plus more for coating
12 oz dark chocolate chips
Lots of water
Directions
Slice the tops and bottoms off of each orange. Score the peels in quarters and remove each peel. Cut each orange peel into thin strips that are about 1/4 inch slices.
Put the orange peels into a medium saucepan and add cold water over the oranges to cover. Cover the sauce pan and bring to a boil over medium heat. Pour off the water. Repeat 2 more times.
Pour out the orange peels into a sieve and let sit while heating 4 cups of sugar and 1 cup of water in the saucepan. Bring to a simmer, and simmer for 10 minutes. Add the orange peels and continue simmering for 45 minutes, or until translucent. Drain the peels and toss with sugar to coat. Let the peels dry on a wire rack for at least 6 hours.
Heat the chocolate in the microwave for 1 minute. Stir and heat another 30 seconds. Stir all chocolate to ensure it all has been melted.
Dip each orange peel halfway in the chocolate. Transfer the peels to a silpat covered cookie sheet and set in the fridge to harden. Store in an airtight container at room temperature for up to 2 weeks.
January 16, 2021
by Ashley
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Ingredients
4 cups all-purpose flour
6 tsp baking powder
2 tsp sugar
1/2 tsp granulated garlic
Dash white pepper
1 stick cold butter, cubed
2 cups finely cut, fully cooked ham
5 green onions, chopped
1 cup mild cheddar, shredded
1 1/4 cup 2% milk (with some extra if dough is dry)
Directions
Preheat over to 400 degrees.
Combine dry ingredients in a mixing bowl. Mix in cold butter until pea sized. Add in ham, green onions and mild cheddar and stir to mix everything together. Pour in milk and mix until dough is loosely formed and wet. Don’t over mix.
Turn out dough onto a silpat and roll out to 3/4 inch thickness. Use a dough cutter to cut biscuits and evenly disburse between two baking pans (also covered in silpats).
Bake biscuits for 20 minutes or until golden brown.
January 9, 2021
by Ashley
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These are actually Mockarons that use wheat flour rather than almond flour. My first attempt is definitely not as pretty as store bought macarons, but truly delicious.
Directions
Cookies
4 egg whites
1/2 granulated sugar
1/2 tsp amaretto or other flavoring
2/3 cup all purpose flour
1 cup powdered sugar
food coloring (optional)
Frosting
1 1/2 cups powdered sugar
2 tbsp butter, softened
1-2 tbsp cream
1/2 tsp vanilla
Preheat the oven to 350 degrees.
In mixing bowl, whip egg whites and granulated sugar together until it starts turning white. Add in amaretto (rose water, orange extract etc.), food coloring (optional) and whip until mixture is super stiff and almost dry looking.
In a large mixing bowl, mix together the flour and powdered sugar. Fold in the egg white mixture, and fold mixture together while slightly mashing it together. It should flow slowly off of the spoon, neither stiff nor runny.
Prepare a baking sheet with a silpat or parchment paper. Put the macaron mixture into a plastic bag or pastry bag. Cut a corner off of the end and pipe onto silpat in small even circles. Pipe in a circular motion to prevent cracking. Bang the pan down on the counter twice to get the air out before you bake.
Bake for 15 minutes. Take them out before they brown. Let cool and remove from silpat, carefully. A spatula may be needed.
Mix together the frosting and spread on one side of the cookie and place the other side over. Done! These are fantastic and very reminiscent of the proper macaron, even though they have wheat flour.
December 27, 2020
by Ashley
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I like to make Eggs Benedict once in a while, but want a fast and egg free hollandaise sauce. This is the one I come back to over and over again. Instead of searching for it every time I need it, I copied it and put our twist on it below.
Stir all ingredients together and serve over your eggs Benedict or over anything you please.
December 24, 2020
by Ashley
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This version is what Paul’s mom used to make at Christmas time each year. As we were discussing our favorite family traditions, he mentioned these cookies. So here is our version.
1 cup butter, softened
1/4 cup sugar
1 tsp vanilla
2 cups all purpose flour
2 cups finely chopped walnuts
1 cup powdered sugar, for coating
Heat the oven to 325 degrees F.
Cream the butter and sugar together in a mixing bowl. Add vanilla and beat well.
Add flour and walnuts. Mix well.
Shape dough into 1 inch balls. Place on a silpat covered cookie sheet about 1 inch apart. Bake for 18 – 20 minutes or until very lightly browned. Cool 3-5 minutes; roll in powdered sugar while still warm and set back on the cookie sheet to cool completely.
December 23, 2020
by Ashley
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These are new truffles to us. We love lemon and these are perfect little bits of citrus.
1 cup white chocolate chips
1/4 cup butter, softened
1 lemon, zest only
3 tbsp heavy whipping cream
1/2 tsp lemon extract
1/4 cup powdered sugar
In a small sauce pan, heat the butter, lemon zest and whipping cream up just before simmering, when the mixture is bubbling at the edges of the pan. Turn off the heat and add the extract and white chocolate chips. Stir until chocolate has melted.
Transfer mixture to a small Pyrex mixing bowl and refrigerate until firm, about 1 hour.
Roll out 3/4 inch balls from mixture and place back onto a lined cookie sheet and let cool in the fridge to firm up completely.
Roll out in powdered sugar and store in a closed container in the refrigerator.
December 22, 2020
by Ashley
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Christmas candy making started in full swing yesterday! These are some of our favorites
3 tbsp butter, softened
1/2 cup creamy peanut butter
1 cup powdered sugar
10 oz dark chocolate chips
Cream together the butter, peanut butter and sugar. Roll into 1 inch balls and refrigerate until firm.
Melt the dark chocolate chips either with a double boiler or in the microwave. If using the microwave method (my preferred) don’t walk away. Only heat 30 seconds at a time and stir until all of the chocolate is melted.
Carefully dip the truffles into the chocolate using a fork to remove them and let them sit on a silpat lined cookie sheet to firm up. I put mine in the fridge or freezer to harden and then transfer to a container. Store in the refrigerator.
December 21, 2020
by Ashley
0 comments
I love coconut and these are super easy to make. Only 3 ingredients!
3 cups sweetened coconut
1/2 cup sweetened condensed milk
12 oz dark chocolate chips
Mix together the coconut and sweetened condensed milk into a small mixing bowl. Once the mixture starts to hold together, create small 1 inch balls and place on a lined cookie sheet. Refrigerate until firm.
Melt the dark chocolate chips and carefully dip each ball into the melted chocolate removing them with a fork. Place the truffles back onto the lined cookie sheet and refrigerate to harden. Store the truffles in the refrigerator.
