I have been looking for an excuse to use some of the Root Beer Concentrate I have in the pantry, and my son’s teacher’s birthday provided me with an opportunity to experiment with some cupcakes.
The Root Beer Float Cookies were awesome, but I went with something different and tossed in some maraschino cherries (complete with the syrup) for a nice pink hue for Valentine’s Day. Then topped them with sprinkles and some heart shaped cherry jelly beans. Adorable and delicious!
I am not going to tell you this Quinoa Chocolate Cake is “healthy”, because that depends on who you ask. I will tell you it is a simple recipe to create and thoroughly delicious.
The flour is replaced with cooked quinoa, but it still contains a fair amount of sugar . I could have gone with coconut sugar to make it low glycemic, or even a stevia blend, but I went with good old fashioned cane sugar because I wanted to.
Hot Buttered Rum originated in Colonial America when molasses started being imported from Jamaica and rum began to be distilled in the Americas. The colonists started adding rum to their Hot Toddy and Egg Nog instead of other imported spirits like whiskey or brandy.
The definitive Hot Buttered Rum recipe is as elusive as the details of the holiday’s origin. So I am giving you 7 recipes to choose from.Have one a day for a week or throw a party and make them all at once to have a taste off.
And if you want to make any of them non-alcoholic for the kids, designated drivers or those that don’t imbibe just use either rum flavoring and/or apple cider. The recipes all have enough yumminess they don’t really need the alcohol to be enjoyed.
This Tuscan-style Garlic Rosemary Pork Loin Roast is loaded with fresh flavors and is surprising simple to make.
Boneless pork sirloin roast is a great inexpensive and low fat roast. I can often get them on sale for half price. The drawback to low fat is it can also be a bit dry and flavorless. Ooops, I shouldn’t say flavorless, how about mild flavored. Okay, lets be honest. You need to add flavor to this bad boy, and a little moisture doesn’t hurt either.
I added both flavor and moisture through a technique I have never tried before – brining! And then I added some color and Tuscan style with a quick grill before roasting. It was a big hit with the guys. Continue reading →
These Black Bean Pesto Crackers used up items I had around the house and ended up being a tasty and healthy snack. Win-Win!
Especially great this time of year when we are all trying to eat healthier to offset the damage we did to our waistlines over the holidays. Or maybe it is just me that needs to do that.
These can be made gluten-free (I used a gluten-free flour blend) and vegan (use vegan cheese or eliminate it and increase the fat a bit). Plus if you use no salt added black beans they are low-sodium, low-fat and high in fiber.
Today is the 20th of the month so it is time for the CRAZY Ingredient Challenge! Each month we pick two unrelated ingredients to create our recipes then blog about them. This month it is Cranberries and Gingerbread Spice (or gingerbread).
I have been with this group for a few months now and let me tell you, I know my fellow bloggers are going to have some great ideas. Be sure to check them out at the bottom of the page.
The inspiration for these Gingerbread Spice Cranberry Brie Bites came a few years back when we forgot to put the cranberry sauce on the table with the main course at Thanksgiving. It wasn’t until the cheese course (which we always had with dessert in typical French fashion) that anyone noticed. Before long several of us were adding it to the top of our brie. Delicious!
Rumtopf takes the longest to prepare of any recipe I have on the site. It literally takes MONTHS! But that is all sitting time. The actual work is less than 5 minutes a month.
What is Rumtopf? Literally translated it means Rum Pot in German. In Danish it is spelled Rumkrukke. It is a way to preserve fruit when it is ripe to enjoy in the winter time. Quite simply it is fruit and sugar soaked in rum for months. Then in the winter you can enjoy both the liqueur and the fruit.
Traditionally it is made in a crock in rather small amounts. When I first heard of it last year and knew I was going to make it for gifts this winter so I made a big batch in a plastic container. Now I am putting it in mason jars with these printables and a cute bow, to give away to friends and family. Continue reading →