July 10, 2013

Homemade Granola Recipes

Granola is not just a delicious, healthy snack, it is extremely versatile as well. It is a simple matter of knowing exactly what you want your taste buds to experience to make a granola recipe one that is specifically for you. All you have to do is grab your favorite fruit and toppings and mix them in.

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Homemade Granola Recipes



July 7, 2013

How to Make Cherry Blueberry Oat Cookie Pie Crisp

Just when you think cherries can’t get any better, you can add a beautiful twist to your usual berry treats: Cherries with Blueberries and Oatmeal Cookies. This amazing cherry blueberry pie recipe will bring you to how the Supreme Court can disagree that the concoction is more of a crisp than a pie, and eating it is no different or less delicious than eating a true pie. See it for yourself.

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Cherry Blueberry Oat Cookie Pie Crisp



May 16, 2013

7 Pie Recipes for the Vegan Cook

Yes, you heard correctly – 7 pie recipes for vegans. Any of these decadent desserts is deliciously velvety and delightfully rich. Are you interested with something raw in a pie? You are surely in love with delicious pumpkin pies and your feelings are just as deep as wanting to master more pie recipes.

Even non-vegans can enjoy long spells of eating pies. But honestly, vegan food are as vibrant and energetic as I look at these pies. They can be delicious than the many conventional pies I have tasted. Go to the 7 Pie Recipes for the Vegan Cook, and check it for yourself.



Slice of Pie

A slice of pie made with this recipe for Pate Brisee (crust) is just what every cup of coffee begs for. A pie crust is not just a holder of filling, it should be tasty and enjoyable, and most don’t call for enough salt. This recipe, which calls for a full teaspoon of coarse salt along with a teaspoon of sugar, insures that every forkful is tasty, but it won’t overpower any filling you decide to use, and will enhance an apple filling to perfection.

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Slice of Pie



May 15, 2013

White Chocolate Cream Cheese Frosting

A twist on a frosting turned out to be the perfect topping for dark chocolate cupcakes, but this recipe is also versatile enough to use on cinnamon rolls or perhaps some of your own creations. White Chocolate Cream Cheese Frosting whips up in no time and is not overly sweet. This recipe will become a new go-to when you want a frosting that is satisfying but slightly different than the routine.

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White Chocolate Cream Cheese Frosting



April 30, 2013

Oven Fruit Crisp – Simple Yet Fabulous

Before opening the final doors of summer, welcome the sunny skies with sweet delight escapades. My family enjoys the whiff of outdoors. To us, it doesn’t have to be limited to campsite cooking. When we think of treats outdoors, we mean cooking delightful foods like sweet snacks and desserts that are fun to enjoy under the sun. If you have a fantastic “not too sweet tooth,” it wouldn’t be difficult preparing main dishes for your outdoor meals or picnin trips to get everyone’s sweet tooth fed naturally and satisfyingly. I’m sharing one of our favorites – a Dutch Oven Apple Crisp!

Candies, mallows, chocolates, and granola snacks would perhaps be famous dessert staples for many campers. And while these are good in their own right, the tipping point between a good camping trip and a truly memorable one might just be a single fantastic dessert, cooked in a festive-colored Dutch oven, or a cast iron pan.

dutch oven

You’ll need:

Apples, peeled and sliced
3/4 cup butter
3/4 cup dark brown sugar
1 1/4 cup flour
1/2 cup quick oats
1 tablespoon cinnamon


Fill Dutch oven or pan half way up with apples. Combine brown sugar, flour, oats and cinnamon. Cut butter into mixture. Spread mixture over apples. Cover and cook about 45 minutes or until apples are soft.

Hersheys chocolate bars
Graham crackers
Grill fork or stick

Toast marshmallow over fire or campfire. Place toasted marshmallow on top of graham cracker and piece of chocolate. Top with another piece of chocolate and graham cracker. Enjoy.

Since summer is also the baseball season, make the most of your sweet tooth with something different, something crunchy, and something to discover anew.

For a blend of classic and modern Dutch oven spirit, would you like to take a look at Mario Batali’s line of cast iron cookware?


Bread Pudding Battle– Low Fat Buttermilk vs Pioneer Woman’s Full Cal Version

It’s the strawberry season and you probably already had some pureed strawberry sauce ready for your dessert recipes. Puddings and berries go together very much, so today, let’s have a fun comparison between the bread puddings you have had crossed paths with whether plain, had raisins in them, as old sandwich bread or berry-filled.

What is on hot seat is low-fat buttermilk versus Pioneer Woman’s full calorie version. This bread pudding was made from leftover breakfast biscuits, smelled and looked heavenly. See which of the two pudding recipes you will declare your winner. Would it be the Low Fat Buttermilk Bread Pudding? Which one you think wins?



Baked Fruit – 3 Ways

When it comes to homely baked treats, I think a fruit pie is a classic favorite. Why? Because every magazine seems to have pie recipes on it, meaning, pie can be in every season. Regardless of how staple pie is in your kitchen, a great and lighter alternative is baked fruit. You still get to enjoy all the delicious fruit flavor without quite so much butter, sugar and crust.

Modify your own recipe, if it calls for peaches and you don’t have the fruit on hand, use apples, or pears; use almonds instead on pecans, or why not create something fabulous? Baked Fruits means everything is coming out simply delicious and refreshing.



April 22, 2013

A Berry Sweet Surprise – Making Jam with King Arthur

You probably know how much many of us love homemade jams. A creative cook can enhance her classic strawberry jam by throwing in a split vanilla bean, then leave the bean in the jar with the cooked jam; or add another fruit for a blend of the wild in a jar.

Making jam the most modern, convenient and quick approach these days is as easy as dumping in the ingredients in one pan and you can walk away for just over an hour. When you’re back, the level of the jam is already reduced even farther, the fruit nicely softened, and the aroma is enough to drive a gal insane.

Country jams and kingly marmalades truly can bring you back to yesteryears, and if you got a bread machine and been looking for additional uses for it, admire it’s existence and enjoy the goodness of its results. In this jam recipe, once you’ve taken in all the layers of sweet jam, warm scone, and two kinds of cream, you can pick up your spoon and salute a job well done. Isn’t it beautiful??

king arrhur


Marmalade Is Way Easier Than It Looks

Sounds so country as people of older generations may be experts on this, but so far as we knew, marmalade was one of those mysterious things that strictly comes from a jar. The fun part is when using both fruit and peel cooked in water until they’re good and soft. It seemed that all the time waiting (about an hour), while it simmers has remained the most classic approach that we simply can’t ignore looking back.

Rules of thumb: your pot needs to be deeper than your jars so you can cover them with water, and the jars shouldn’t rest on the bottom of the pot, so as to avoid thermal stress. You can put a small wire cooling rack, a vegetable steamer, or an array of skewers tied together in the pot to keep the jars off the bottom.

It’s almost summer, so why wait for the season to blossom, make marmalade now.