The filling is a custard similar in texture and flavor to Pumpkin or Sweet Potato Pie, in other words YUM!
For our Crazy Ingredient Challenge this month the CIC Bloggers voted for Parsnips and Cardamom. Parsnips are those oversized white carrot looking things in the produce aisle near the turnips and rutabagas. Cardamom is the third most expensive spice per ounce behind saffron and vanilla bean.
Team Candied Ginger was a bit disappointed our ingredient lost in the monthly vote (by ONE vote! just one vote.) Luckily, I like cardamom too. And I actually had that in house so I didn’t need to buy it when I picked up the parsnips. Be sure to scroll below the recipe to see what everyone else made.
After going through many choices in my head, I finally settled on these Parsnip Pie Bars.
If I were considerably younger I might consider calling these “Amaze-balls”, but I am far too old to be able to say that and not sound foolish. But, these meatballs are amazingly moist and flavorful and adaptable to a variety of cuisines. And they happen to be lower in fat.
Yes, another Ninja Turtles inspired recipe. But these Baked Pizza Gyoza make a quick and easy appetizer or snack that any pizza lover will appreciate.
The Never Say Xever episode of TMNT came on last week, and of course my Ninja in Training asked me to make them. Having bought some wonton wrappers to make some Peanut Butter Chocolate Chip Baked Ravioli from Crunchy Crafty and Highly Caffeinated, I knew I had everything to fulfill his request.
The first time I tried to make them, I steamed them like Shez Crafti did. I thought they were great, but Sir Snubs a Lot did not like the texture. So this time, I baked them. Oh my! These were even better!
It’s time for Fill the Cookie Jar!!! One of my favorite days of the month when a group of bloggers each make a themed cookie and then we share the recipes with you and each other. Our theme this month is Spring/Easter. Be sure to scroll to the bottom to see what everyone else made.
I wanted to make something with carrots, but I didn’t want to make “Carrot Cake”. Yes, you read that right. I did not want to make a carrot cake cookie. Those who know me know carrot cake is my favorite and I have several recipes, but for this cookie I wanted something lighter and brighter and more carrot-y. No heavy spices, those seemed to winter/fall to me. No cream cheese. Just a simple show case for carrots.
And that was how I came up with these beautiful Carrot Coconut Cookies.
While flipping through the original May I Have a Copy of That Recipe cookbook that was the precursor to this website, I came across a recipe for Curried Sweet Potato Soup that I knew wasn’t on the blog yet. Mostly because I know Ma’am never made. She put it in as a joke for a friend that does not care for coconut.
I also knew I had two yams in the cupboard which are almost the same thing as sweet potatoes, at least as far as this recipe is concerned.
I lightened up the original recipe with some coconut milk instead of half and half and a tweak here and there to match the ingredients I had on hand and I ended up with an awesome vegan meal.
Hungarian Kolbasz is a pork sausage loaded with paprika and garlic and allspice. The word looks very similar to Kielbasa that most people are more familiar with or Kovabaca in Ukranian. Each region of Eastern Europe has their own version with a slightly different spelling and spice combination.
This recipe is from my husband’s grandfather. And it is marvelous!
Spring is a wonderful time for brunch, whether it is for Easter or Mother’s Day or just because it is Spring and the weather is getting beautiful.
I have selected some of our favorite recipes that would make a wonderful late morning meal. And all are both simple to make and healthy (at least healthier). The most complicated technique in all of these recipes is one involves separating eggs. That’s it.
It’s the 20th of the month which means it is time for the Crazy Ingredient Challenge, when a bunch of bloggers pick two ingredients and try to come up with a recipe for them. This month we chose Cauliflower and Cheese.
If you are a cauliflower lover you are excited. If you don’t particularly care for it, you probably read that comment with a note of sarcasm.
I am definitely the latter. Seriously, I almost considered skipping this month. But, I couldn’t wimp out on you like that. And I am so glad I didn’t, because I wound up making this Easy Cheesy Cauliflower Puff that would be great for breakfast, a brunch (hint Easter and Mother’s Day are coming up) or a meatless lunch or dinner.
It has been beautiful outside lately and my garden has been calling me to come play. I just don’t feel like sitting inside and blogging, so I recruited someone to do a guest post today: my favorite soon to be seven year old sous chef, a.k.a. my son, the one and only “J-man”.
Not only did he read the recipe, gather the ingredients and make these Dinosaur Track Snacks all by himself (I got to take down the peanut butter from the top shelf) he wrote out the instructions so everyone can make them.
Tuesday was my son’s aide’s birthday. Considering J’s well known obsession with all things Teenage Mutant Ninja Turtles, I thought it would be fun to make a Pepperoni Jalapeno and Jelly Bean Pizza with Anchovies that would make Mikey drool (reference the Parasitica episode of the 2012 series).