Have you tried: Key Limes?

Key Limes are those tiny, itty bitty limes you’ve seen in bags in the produce section. They are becoming more popular than ever. It used to be that you could only find bottled key lime juice, but the fresh key limes are available almost everyone now. I love their flavor. Key limes are a bit more tart and pack more of a punch than Persian (traditional) limes. They are tiny and can be tiresome to […]

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Cream Cheese Chocolate Mousse

I hesitate to share this recipe because I don’t use really use a set recipe. I was playing around trying to copy a chocolate mousse one of my friends had made as a filling for cream puffs–not the traditional pastry cream. So, be aware that these measurements are a rough estimate. However, I don’t think it’s too difficult to mess this up. You can vary the ingredients to your own taste. Cream Cheese Chocolate Mousse […]

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Lion House Rolls

If you’ve ever had Lion House Rolls…you know how good they are! I like to make refrigerator rolls during the holidays because I can make them ahead of time and bake them when I’m ready. I’ve adapted my version of this recipe for Lion House rolls from the Lion House Recipes Cookbook. Check out my post on How To Make Refrigerator Rolls for step-by-step photos plus tips and tricks for the best rolls ever. 

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Peanut Butter Tart

This is one of my favorite tarts.  What could be better than a homemade graham cracker crust with a layer of milk chocolate ganache, creamy peanut butter filling and topped with whipped cream and chocolate shavings?  Nothing. :)Peanut Butter TartFrom Martha Stewart Ingredients:For Crust:1 package (10 squares) graham crackers6 Tbsp. melted butter(For gluten free, use this crust.) For Filling:1 3/4 cup heavy cream, divided3 oz. best quality milk chocolate, chopped, plus more for the chocolate […]

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Cake Decorating 101

I like to start with a really good cake recipe. For this particular cake, I used a favorite Devil’s Food Cake from Cooks’ Illustrated. A cake mix would be fine, too, and easy. Take care to make sure you don’t over-bake your cakes. Use parchment to line the bottoms of the cake pans so the cakes don’t stick. Use caution when splitting cake layers, if you want more than two or three layers. (I use […]

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Making Homemade Ice Cream 101

Let’s talk about homemade ice cream.  Some of us have better memories of homemade ice cream than others.  Remember how sometimes Grandma’s ice cream was a bit too sweet and icy?  Or it would leave that greasy film on the roof of your mouth?  Remember that?  Yeah…that’s why some people claim not to like homemade ice cream. I’m going to show you how to make a perfect French-style custard base that makes a luxurious ice […]

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Four Layer Chocolate Cream Pie

My inspiration for this recipe comes from the good old Four Layer Dessert. (Something deep down inside me was conjuring up my Mormon heritage.) Only I made my own pudding. And I did not (REPEAT: DID NOT) use any Cool Whip. And neither should you. If you do, I will spank you with my giant wooden spoon. Four Layer Chocolate Cream Pierecipes from The Joy of Cooking Ingredients:For Crust:1/2 cup finely chopped nuts (pecans are […]

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Nutmeg Streusel Muffins

  Nutmeg Streusel Muffins from Land o’ Lakes Country Treasury Cookbook Ingredients:   For Streusel Topping:   1 1/3 cups all-purpose flour 1 cup firmly packed brown sugar 1/2 cup cold butter   For Muffins: 2/3 cup all-purpose flour 2/3 cup buttermilk 1 egg 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground nutmeg 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions:   Preheat oven to 400°F. Combine 1 1/3 cups flour and brown sugar […]

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Peppermint Bark Brownies

Peppermint Bark Brownies Ingredients:Brownies:2 sticks unsalted butter (if using salted butter use 1/4 tsp. salt instead of 1/2 tsp.)2 1/2 cups firmly packed brown sugar6 squares unsweetened chocolate squares (6 oz.)v 4 eggs2 tsp. vanilla2 cups flour1/2 tsp. salt For Peppermint Bark Topping:1 bag semisweet chocolate chips, divided in half1 bag white chocolate chips (make sure they have cocoa butter in them)5-6 candy canes, crushed Instructions: For Brownies:Preheat oven to 325 degrees. Line a 9″ […]

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Oven Roasted Chicken Stew with Polenta

Oven Roasted Chicken Stew with Polentaoriginal recipe Ingredients: For stew: 6 boneless, skinless chicken thighs (trim some of the fat)28 ounce can Roma tomatoes, chopped into large chunks, juice reserved3-4 carrots, cut into large chunks3 celery ribs, cut into large pieces1 red bell pepper, cut into 1/2″ dice2 onions, roughly chopped1 medium zucchini, cut into 1/2″ to 1″ dice3 cloves garlic, finely minced2 bay leavesFreshly ground black pepper Good quality balsamic vinegar, for drizzling For Polenta:6 […]

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