July 11, 2023
by Ashley
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1 cup water
1 cup sugar
Boil these two ingredients together until the sugar has disintegrated. Let cool and then pour into a squeeze bottle.
If you are reserving the leftover Simple Syrup in the fridge, consider adding a teaspoon or so, of vodka to the squeeze bottle to preserve and keep longer.
July 7, 2023
by Ashley
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A fun dessert we found recently with three ingredients and a mint garnish if you wish.
Ingredients
1 small scoop Orange Sherbet
1 small scoop Vanilla Ice Cream
Prosecco
Mint leaves for garnish
Scoop the sherbet and ice cream into a wine glass. Pour Prosecco over and serve with mint leaves on top.
July 6, 2023
by Ashley
Comments Off on Seven Layer Bars
I was looking through some cooking websites to see if there were any good suggestions for desserts for a large group. I came across these bars, which I love.
Ingredients
½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts
1 (14 ounce) can sweetened condensed milk
1 ⅓ cups shredded coconut
Directions
Preheat the oven to 350o F.
Melt the butter and pour into a 13×9 baking pan. Swirl to coat the bottom and sides with butter.
Crush the graham crackers in a plastic bag. Evenly spread them on the bottom of the buttered pan. Layer with chocolate chips, butterscotch chips and walnuts. Sprinkle the coconut on the bars and then pour the can of sweetened condensed milk over.
Bake for 25 minutes or until the edges are golden brown.
Cool and cut into 36 bars.
June 23, 2023
by Ashley
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Ingredients
2 cups dried chickpeas
1/2 tsp baking soda
1 cup fresh parsley leaves
3/4 cup fresh cilantro leaves
1/2 cup chives
1 small onion, quartered
8 garlic cloves, peeled
salt to taste
1 tbsp black pepper
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp cayenne pepper
1 tsp baking powder
2 tbsp toasted sesame seeds
Oil for frying
Directions
One day in advance, soak the chickpeas in water with at least 2 inches over with baking soda. Set over night for 18 hours or longer. When ready, drain the chickpeas completely and pat them dry.
Add the chickpeas, herbs, onions, garlic and spices to a food processor. Process until well combined.
Transfer the falafel mixture to a container and refrigerate for at least 1 hour. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
Scoop tablespoonfuls of the falafel mixture and form into patties. It helps to have wet hands as you form the patties. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 – 5 minutes until crispy. Avoid over crowding.
Place the fried falafel patties in a colander or plate lines with paper towels to drain.
June 20, 2023
by Ashley
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This is a crazy recipe, as it using a frozen pork shoulder. I have done this twice and it is pretty great. You will need a pressure cooker or instapot.
Ingredients
4lb Pork Shoulder
1 tbsp paprika
1 tsp seasoned salt
1 tsp cumin
1/2 tsp garlic
1/2 tsp kosher salt
3 whole garlic cloves
1 tsp onion powder
2 beef bouillon cubes
2 cups water
Add all ingredients and about 2 cups of water into a pressure cooker. Bring up to pressure and let cook for 1 hour 45 minutes. Stop the heat on the pressure cooker and let it come down to cooling without touching the steam valve. Pull the meat out and shred. Add the meat back to the cooking liquid and serve. I have served this over mashed potatoes and it was fantastic.
June 16, 2023
by Ashley
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Ingredients
5 cups cooked jasmine rice (2 cups dried rice)
1/2 cup onion, diced
1 green pepper (or sweet peppers) diced
1 cup spinach
1 cup peas
1 cup chopped carrots
2 tbsp curry leaves
3 cloves garlic, minced
2 tbsp chives, chopped
1 tbsp basil or oregano fresh
1 tbsp soy sauce
Sauce
1 tbsp hot water
1 tsp sugar
2 tbsp fish sauce
1 tbsp Black Soy Sauce
1/8 tsp white pepper
3 eggs, beaten
2 1/2 tbsp canola oil
1 lime
Combine the sauce together in a pyrex.
In a high sided saute pan, cook the onion, carrots and peas. Add in the garlic, curry leaves and spinach until wilted. Add in the additional rice, chives and oregano and saute. Add sauce and stir until well combined.
June 13, 2023
by Ashley
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20 radishes
10 garlic cloves
1 tsp whole black peppers
2 cups distilled white vinegar
1 tsp kosher salt
1 tsp sugar
Clean and slice the radishes. Place in two 12 oz glass jars with garlic spread out evenly. Heat 2 cups of vinegar with the salt & sugar added until boiling and everything is dissolved. Pour over the radishes. Refrigerate for at least 3 days and up to a month.
June 9, 2023
by Ashley
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A friend shared a recipe for marinated olives with us once, that we loved. This is a version of that, with oregano instead of basil.
Ingredients
1 clementine orange, peeled
1/2 cup olive oil
2 pinches crushed red pepper
3 small jars or about 15 ounces of green pimento stuffed olives
3 tbsp fresh oregano
pinch of kosher salt
Slice the peeled clementine into small slices. Add all ingredients into a mixing bowl and mix together. Pour into a jar and seal. Let sit in the fridge to marinate.
June 7, 2023
by Ashley
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This is one of the kids favorites. I halved the original recipe as we cannot eat a whole cake. I make this in a 9″ by 9″ square silicone cake pan.
Ingredients
1 1/8 cups all purpose flour
2/3 cups sugar
6 tbsp butter, softened
1/3 cup baking cocoa
2/3 cups water
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/4 tsp baking powder
1 large egg
Fudge Frosting
1 1/2 cups powdered sugar
3 tbsp butter
1 tsp vanilla
1 1/2 ounces baking chocolate
2 tbsp milk
Preheat the oven to 350oF.
Beat all ingredients (except for the fudge frosting) with an electric mixer on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes.
Bake 40 – 45 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Frost with the Fudge Frosting recipe above by mixing all frosting ingredients together. Serve to your very grateful family or friends.
May 12, 2023
by Ashley
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Ingredients
2 sticks butter, room temperature
1/2 cup sugar
2 egg yolks, room temperature
1 tsp vanilla extract
1/4 tsp kosher salt
2 cups all purpose flour
Jam
Beat the butter and sugar on high speed for 3 minutes. Separate eggs. Add yolks and vanilla to the butter mixture. Reserve the egg whites for another use.
Add the flour and salt into the mixture and mix until just combined.
Chill for at least 30 minutes. I have chilled for an entire day and let the dough warm up enough to roll into balls later.
Preheat the oven to 350oF. Line a baking sheet with a silpat. Roll out the cookies into 1 inch balls. Place the balls on the cookie sheets spaced a few inches away. Press down each ball to make a thumb print deep enough for the jam. Fill each indent with 1/2 tsp jam (of your choice).
Bake for 12 – 15 minutes or until slightly firm. Allow to cool for a few minutes before transferring to a wire rack.