Saturday, October 14, 2017

Food Network Thanksgiving magazine review 2017

Yep! The big Thanksgiving issue of the Food Network magazine is already out and for sale!

My mother-in-law lent me hers to go through and I wound up buying my own copy. Partially because I was going to give the new copy to her. Why you may ask? Because I absentmindedly wrote in hers while taking the "What's Your Pie IQ" quiz. Whoops!

All in all, it seems like a good compilation of Thanksgiving recipes. There is something for everyone.

I really like how the magazine opened...with a letter from the editor where she admits to forgetting to add a recipe for homemade rolls to the magazine. So, to fix it, she added her moms dinner roll recipe.

Here is a snapshot I took of the cute story with the recipe:

Also included in the magazine are three tear out bookmarks from Folgers. I thought that was a neat touch. Definitely something we can all use for our books or magazines. I almost tore them out of my mother-in-laws magazine, but thankfully I did not! Yikes!

One of my favorite recipes is Bobby Flays Pumpkin Pie with Cinnamon Crunch Topping. Wow and Yum!

At the end, there is a, "Color This Dish" contest. The magazine has a black and white slice of pie that we can use, photocopy or go online to print. We are instructed to color it and then submit it to Food Network to possibly win a $500 or $50 prize.
I would say this magazine is worth the $4.99 plus tax!

To make buying easy, click the link below to purchase your copy!

Friday, October 13, 2017

A complete fall inspired meal: Cheesy...soupy...bready!

I am trying out something new with this post! Since so many of us find ourselves doing more cooking and baking in the fall, I have put together a complete meal (including recipes)! We begin with a cheesy appetizer, an autumn soup you can make in the crockpot or on the stove and then we finish up with applesauce old-fashioned recipe (that I have no clue where it came from).

Let's get started! Maybe this weekend you can make all three:

Baked Cheese Dip 

  • 1 block of cream cheese, 8 ounces, room temperature
  • 1/2 cup mayonnaise 
  • 8 ounces cheddar cheese, shredded
  • 1/2 onion, diced fine

If using oven, preheat to 325*. If using crockpot, set on low or high.
Spray 8x8 baking dish or crockpot with non-stick cooking spray.
In a bowl, mix all ingredients together well.
Pour into baking dish or crockpot.
If using oven, bake for 30 minutes. 
Serve warm with torn crusty bread or your favorite crackers!

Butternut Squash Ravioli and Spinach Soup

  • 2 containers of fresh, butternut squash filled ravioli (frozen cheese filled can be used as well)
  • 1 large box organic vegetable stock
  • 1 cup water
  • 2 cups fresh spinach
  • Salt, pepper and garlic powder, to taste
  • Grated Parmesan cheese

Add stock and water into a large pot.
Add spices until you are satisfied with the flavor.
Bring to a simmer.
Add ravioli. 
Add spinach. I like to tear mine up into small pieces.
When the ravioli float to the top, they are done. Usually about 8-10 minutes.
Ladle into bowls and top with grated cheese.

Old Fashioned Applesauce Bread 

  • 1 1/4 cups applesauce 
  • 1 cup white sugar 
  • 2 eggs 
  • 3 tablespoons milk 
  • 2 cups all-purpose flour 
  • 1/2 cup vegetable oil 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon baking powder 
  • 1 teaspoon ground cinnamon 
  • 1/2 teaspoon ground nutmeg 
  • 1/2 ground allspice
  • 1/4 teaspoon salt 
  • 1 Cup raisins 

Preheat oven to 350 degrees.  
Lightly grease inch loaf pan. (You can spray it with cooking spray)
In a large bowl, combine the applesauce, sugar, oil, eggs and milk; beat well.  
Shift in the flour, baking soda, baking powder, cinnamon, 
nutmeg, allspice, and salt; stir until smooth.  
Fold in 1 cup of raisins.  
Pour batter into prepared loaf pan. 
Bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. 

So, what do you think? Are you happy with my selections? Should I make more posts like this? Let me know what you think! :) 

Everyone needs a good pair of kitchen shears!

Tuesday, October 10, 2017

Coffee, Coffee, Coffee, Cookies and Coffee

I am no stranger to coffee. I have had my fair share...the good, the bad and the ugly. I am not prejudice. I will give a cup a try from anywhere. Let me prove this to you...

See! NO STRANGER to coffee. Of course, I have my preferences, but every coffee drinker does.

I also enjoy making coffee at home. In a regular coffee pot! Imagine that. Am I the last person on earth that does this?

I am going to show you an easy recipe I figured out when I used to sell Party Time Mixes. You can do this with a package of hot cocoa as well. Let me introduce to you...(drum roll), MUDSLIDE COFFEE!

You may be thinking, hmmmm...what type of cookie would go good with mudslide coffee? I've got you covered... Russian tea cakes, my friends, Russian tea cakes: 

Russian Tea Cake Cookie Recipe

1 Cup margarine, room temperature
1/2 Cup powdered sugar
1 Tsp. vanilla
2 1/4 Cup flour
1/4 Tsp. salt
3/4 Cup chopped pecans (or walnuts)*
Powdered sugar for rolling

Preheat oven to 375*.
Prepare a cookie sheet with non-stick foil.
In a large bowl: mix margarine, sugar and vanilla. Mix in flour, salt and nuts until dough holds.
Form into 1 inch balls and place ½ to 1 inch apart on cookie sheet.
Bake 10-12 minutes until set, not brown.
Immediately roll in powdered sugar. Allow to cool and roll in sugar again.

To make plain without nuts, just omit them from the recipe.

Have a lovely fall day! 

Click here to buy coffee!

Sunday, October 8, 2017

It's official...Fall is here and so is Rachael Ray's October magazine!

Happy Fall! Time for baking, cooking, cool air and open windows! I have gotten back into the cooking and baking spirit now that the weather is cooling down. I plan to post some new recipes soon.

The end of September I was asked to participate in a local Oktoberfest event at Lafayette Village Shopping Center in Raleigh, NC. Savory Spice Shop asked me to sell my baked goods at their shop! I accepted the invitation, baked for two days and I SOLD OUT! In TWO hours! It was a good day.

I do have an opinion about this months Every Day Magazine for ya... If you do not subscribe, I suggest you purchase a copy! It is packed full of fall inspired recipes. A couple of my favorites are: Sweet Potato Hummus and Potato Parsnip Rosti. "Yum-O" as the lady herself says.

Happy Baking and Cooking Season! 

Get your issue here!

Monday, July 31, 2017

Ready for fall...who's with me?

Tomorrow is August 1! September will be here before we know it and that means fall is just around the corner. Fall is my favorite season, with winter coming in a close second. So, get ready to see autumn inspired recipes coming from this blog!

Several days ago, I had a taste for pumpkin, I made pumpkin spice coffee creamer and it hit the spot!
I use French Vanilla, non-dairy coffee creamer (powder) and I add cinnamon, cloves and ginger to taste. You can see in this picture, how it looks before I shake it up...

You could also use regular flavored powder creamer and add your own sugar then add the ground spices. I prefer using the vanilla creamer because it is already sweetened.

Happy soon to be pumpkin spice season, everyone!

Sunday, July 2, 2017

July 4th, Red, White and Blue shortbread

Happy Firecracker weekend!

For your red, white and blue pleasure, I have made a batch of shortbread with preserves and a crumble topping!

I do make these to sell for my bakery: The Fiery Whisk and because of that, I can not reveal my exact recipe. However, I can still help you whip up a batch for the sparkly weekend. How, you may ask? Take a look:

First, bake a batch of Easy Shortbread

Second, before baking, choose your favorite flavor of preserves. I chose blueberry, strawberry and fig. Spread the preserves over the shortbread before baking.

Lastly, combine a quick Streusel topping (Here is a recipe from the baking goddess herself, Martha Stewart.)

Add your topping over the preserve layer and bake according to the Easy Shortbread recipe directions. now have your own, buttery, tasty, satisfying, red, white and blue shortbread dessert for Firecracker weekend.

Happy Baking!

Sunday, June 25, 2017

Reese's cup caramel popcorn recipe

Popcorn. It is the perfect snack for any season! Eat it plain or add sweet or savory flavors for a special snack.

What do I do with popcorn, you may ask...
I make a sweet and sticky treat! Many of us have tried caramel popcorn, but have you tried HOMEMADE caramel popcorn with Reese's Peanut Butter Cups added in? Chances are, the answer is no. It's not too late! Try this easy recipe today.

It took a total of 15 minutes to make this exquisitely sweet treat.

Reese's Cup Caramel Popcorn

  • 1 bag of microwave popcorn (SkinnyPop has great options)*
  • 6 Reese's Peanut Butter Cups (Use 8 for more peanut butter goodness)

  • 1 cup brown sugar, packed
  • 4 1/2 tablespoons butter, salted
  • 1/4 cup corn syrup, clear
  • 1/2 teaspoon baking soda

Pop corn and then pour into a large bowl (I like the That's a Bowl from Tupperware).
Shake the bowl so that any un-popped seeds fall to the bottom.
Remove popped kernels by placing them back into the microwave bag.
Dump out un-popped kernels into the trash.
Place popped kernels back into the bowl.

Add sugar, butter and syrup into a microwave safe glass bowl (I like to use a large Pyrex measuring
Place mixture into microwave for 1 minute.
Remove and stir.
Place back into microwave for 1 minute.
Remove and add baking soda.
Stir well (mixture will fizz up).

Pour over popcorn.
Mix well with a spoon and be sure each piece of popcorn is coated with caramel.

While popcorn cools, unwrap and cut peanut butter cups. Cut into small pieces.
Add to Caramel corn and mix until combined.

Tip: If the popcorn is still hot, the chocolate will melt. I prefer to have my bits un-melted, but the choice is yours.

* I absolutely love that SkinnyPop is Non-GMO! In addition, it is free from artificial flavors and ingredients! Click here to read more about SkinnyPop.

Click to buy this Tupperware bowl that is perfect for this recipe!