There’s nothing better than the sweet and creamy taste of eggnog this holiday season. At our house you’ll find…
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Southern Caramel Cake is one of those desserts that is a true labor of love. So rich and decadant, it’s a cake that surely takes any special occasion to a whole new level and is by far one of my family’s favorite cakes. We celebrated two birthdays in my family this past weekend – Mama’s and my husband’s. I asked each of them what kind of cake they would like for their birthday…
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Let’s talk milk. Do you like milk? Milk and I have a tumultuous past. As a kid, I boycotted milk for a solid ten years, during which time my mother fretted about my calcium intake and swore I’d turn into a decrepit, brittle old lady. May the record show that I have not once broken a bone. These days, I’m still not much of a milk drinker. I like a splash of it in my coffee…
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A major reason for the popularity of smoothies is their chameleon-like ability to be transformed into whatever you need them to be. Whether you just want a sweet treat, a workout drink, a health-boost or want to lose weight – smoothies can do it all. It’s what makes them so great, well that and the fact that they are excessively delicious. Because smoothies are so adaptable…
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If I were a slot machine, I think I’d be considered “hot” right now, because I keep giving the top hit recipes this month. Kaeng Khiao Wan was just posted earlier this month. Then Pad See Ew just last week. I was supposed to post a recipe for mango sticky rice this week. However, I had just come home from a trip, bought a box of mangoes and they were not ripe to the point where…
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~ Coconut milk is a wonderful food and a truly amazing ingredient for anyone who is dairy-free or vegan. But, many people wonder how to use coconut milk? I recently posted about a on (I bought two orders right away!), and a reader asked this question. That very evening, a friend asked me how to use coconut milk when she spotted a few unpacked cans on my counter. I knew it was…
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My husband Jack and I will both admit it – we are major coffee addicts! Neither of us can go without our morning cup of Joe! So this past weekend…our coffee maker broke! Both of us were DYING until we could get to the nearest coffee shop – which was en route to the closest store so we could buy a new coffee maker as soon as possible! There’s no doubt about it, both of us look…
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My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly. It’s a selfish way to look at things, but he could have chosen silly things like NASCAR, model rocket building or golfing — none of which have any side perks that funnel towards my way. So hurray to my amazing husband for choosing growing…
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Do you remember wy back in the early 2’s (which is like decades ago in Internet years), there were recipe exchanges via email? I don’t remember exactly how it worked, but there was a list of people in an email chain… you sent a recipe to everyone on the list and you got a recipe back in return from each person. A lot of the recipes that are my favorites to this day were procured…
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This sticky rice pudding can be served for breakfast or as a dessert. When I was traveling in Thailand, I had this rice pudding almost every morning, served in small banana leaf bowls, with thick coconut cream and fresh mangoes. It is easily one of my favorite food memories of all time. You can make this rice pudding with black or white glutinous rice. (Or use both! The black…
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An old-fashioned fudge recipe with the flavor of caramel and a little crunch of toasted walnuts. Who doesn’t like fudge? I’m willing to bet that no one out there is raising their hand in answer to that question. Chocolate is the clear frontrunner when it comes to fudge, no doubt about that, but the runner-up flavor is hands down this brown sugar fudge. It’s smooth, it’s tooth-achingly…
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Easy chocolate swirled fudge filled peppermint and candy canes. 10 minutes, 5 ingredients! Too early for holiday treats? Who are you kidding. I clearly have no concept of time or seasons when it comes to holiday baking. I made you a mint chocolate chip pie in August, peppermint fudge cookies in September, and some crazy super-soft Gingersnaps just last week. I’m a seasonally…
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Hot Milk Cake Scalded milk produces a moist crumb in this simple yet stunning cake from Dr. Ho s Humble Pie in North Garden, Virginia. serves 10-12 Ingredients 1 1⁄4 cups whole milk 2 1⁄2 tbsp. vanilla extract 3 cups flour 2 tsp. baking powder 1⁄2 tsp. kosher salt 1 lb. unsalted butter, softened, plus more for greasing 3 cups sugar 5 eggs 1 (1-lb.) box confectioners sugar…
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This recipe is coming down the generations through my husband side. My grandmother in law is where the recipe originated for me (not sure where she got it) and it is my mother in law’s claim to fame now. The truth is that usually my hubby makes it when we have it, but maybe I better step it up and be the one to make it so that the tradition of women married into the family…
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I have such great admiration for people who bake elaborately decorated cakes with beautiful flowers and other frosting and fondant decorations! There are so many talented bakers and bloggers creating gorgeous desserts, and I always say that ‘someday’ I’ll take a cake decorating class to learn how to do it myself! But – I know myself – and I really don’t have the patience (nor…
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I have some really exciting news to share, Yummy Pics: A Food Blogger’s Guide to Better Photos has been on the top 100 list for 6 months! I am super excited about this and have to thank all of you who have purchased a copy — thank you so much. When I released the ebook in October of last year I never imagined that it would remain on the top 100 list for the following six months…
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This sauce looks bland from here. I know. All that white. But its totally not. I ve had a jar of it in the refrigerator for the past week, and it s one of those things that makes just about everything you put it on (or in) better. I go about making it in a mortar and pestle, but have done it in a food processor in the past when I m short on time. We re talking about garlic…
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