Okay, I know we all buy oatmeal intending to one day wake up and desire a healthy breakfast that's easy and filling, but then never actually eat it because seldom is anyone ever actually in the mood for oatmeal, and when we are it explodes in the microwave making us regret our desire to make good choices in the first place. Is that just me? Well I hope not. Cause if you also experience such things then you too have a full container of oats in your pantry just begging to be made into something you'll actually eat and like. Hence... chai granola. Crispy little chunks of homemade granola filled with the delicious flavors of the beloved Chai tea. Let's make granola together...
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Salted Caramel can be cooled and cut into bite sized little chews, poured over a cake or brownies while warm, or whipped into a frosting. I've done it all three ways (and even put it in coffee and poured it over popcorn!). Caramel has a stigma as being really difficult to make, and this can certainly be true, but I've found this to be the easiest and most fool-proof way to make it. Even if you don't have a candy thermometer. I hope these step by step photos make it easy for you so that you can whip out salted caramel at a moments notice... cause.. a lot of moments need salted caramel. Let's make caramel together...
Cream cheese frosting is a ridiculously simple but completely necessary go-to. It's so freaking good. I don't really know what else to say about it except.. let's make it...
I've already posted two pumpkin recipes this fall... and I fully intend to keep posting them until I absolutely can't. So, I figured I should probably show you how easy it is to make Pumpkin Puree at home! PLEASE, Let this be the year you make pumpkin purée. Turn a $4 pumpkin into six cans worth of pumpkin purée. It’s easy. It’s fresh. It’s so much more flavorful! Promise you’ll try? Let’s make pumpkin purée together.
Cream cheese frosting has always been my favorite. I've never loved buttercream or any frosting to be honest. But I made a strawberry cake for my friend's baby shower (who's baby is a year old now!) and I just decided on a whim to add strawberry puree to the frosting. BEST DECISION EVER. I'm in love. It's so yum. Cream cheese frosting is great to begin with but add strawberry and MAN. It's lovely. Creamy and fruity and smooth. And it's easy to make. Let's make Frosting together...
This is a sad post because it's the last part in our Happily The Martinez Peaches Four Ways series. Be sure to check out her posts on how to use these tasty summer peaches we've got.
Today, we're talking Popsicles. Which are rather underrated. Well, at least I underrated them. They're so stupidly fun to make cause there's almost nothing to it. Especially when we're thinking about fruit. There are endless options for mixing and matching or just keeping it simple. When I think Popsicle I think creamy and fruity. So that's what we're after. A blend of creamy peaches and strawberries. But layering them makes them all the more fun! I know it's a bit different than my typical rich and decadent desserts, but when it's hot and you're poolside, you don't want rich and decadent; you want light, fresh, flavorful and cold. So let's make popsicles together... If you saw my Taco Seasoning post then you know the drill. Another quick and easy last minute seasoning mix. This one is perfect for seasoning chicken, for making homemade ranch dressing or dip. Keep this recipe on hand for those moments you need it. Let's make some ranch seasoning together...
Yum. Lemon curd. Great for pie, great for yogurt, great for adding to frosting, great for filling doughnuts... I’m not sure what it’s not good for. I LOVE it. I wanna just eat it by the spoonfull. Tart and sweet and sooo lemony. Let’s make lemon curd together.
Taco Seasoning Packets are great, until it's time to make dinner and you forgot you don't have one. So, for those moments when your meat is already on the stove and you can't go to the store-- raid your pantry and make Taco Seasoning yourself. Let's do it. Let's make some seasoning together...
This frosting is creamy, floral and sweet. It goes perfectly with Earl Grey Cake (or I'm imagining a coffee flavored cake). Plus anything honey and lavender makes me think of my friend, Brooke; and anything that makes me think of her can't be a bad thing. So, let's make honey lavender buttercream together...
If you saw my White Chocolate Ganache post then this is basically the 2.0 cute-springy version of that. So easy. So fancy. So yum. If you're like me and you don't typically like frosting but you do like chocolate and you also like strawberries... then you should go ahead and just try this frosting. See if it changes your life. I'm not claiming that it will but it very well might make you realize that maybe the reason you thought you didn't like frosting is because you never had good frosting. Maybe. Idk. You try it and let me know. Really. Call me out. Tell me I was wrong and that you hate it. But also, can you tell me if you love it? okay, Let's do it...
I made a similar dressing on the blog before but this one is totally Whole 30 compliant. So here's a simple dressing to make ahead and use on top of salad or as a marinade for meats. Try it and tell me what you think. Let's made Chipotle Dressing together...
If you're looking for decadence, you've found it. This frosting is filled with melted white chocolate and heavy whipping cream. The plus is that it's as easy as it is delicious. Shall we? Let's make some frosting together...
There’s not a whole lot to say about guac. It’s yum, most people know how to make it. This is how I make mine.
Let’s make guacamole together... This dressing is super yum on a mexican style salad. However, my favorite way to use it is to make carnitas-- chicken or pork. My sister, Sarah, gave me this recipe. The only thing I changed is the vinegar, I use white wine vinegar. So, let's make some dressing.
So like 90% of the time we buy milk, we don’t finish the gallon before it’s expired. And usually the whole gallon is pretty comparable to the 1/2 gallon price. So I always just buy a whole gallon. And then it expires. Until now. When you have milk that’s about to go so waste— make ricotta!! All you need is milk and vinegar. Let’s make ricotta together.
It seems crazy, I know. Must be a lot of work, right? Nope. Must be really hard? Nope. Must be more expensive? Nope. It’s rather fascinating that only a few things plus some heat can get you creamy fresh mozzarella. Honestly, the whole time I was making this I just kept thinking, “this isn’t gonna work. This isn’t gonna work.” But then, it worked. I had cheese. I made cheese from a gallon of milk. I didn’t die and I made cheese. It’s pretty exciting, if you get excited about that kind of thing. There are only two things you need to get that you likely don’t already have: citric acid and rennet. They’re not scary things, just some powder and a liquid. Plus when you count the cost of how many times you can use each of them... it’s definitely cheaper to make fresh mozzarella than to buy it. At Kroger the cheapest price I could find was $4.79 for a pound of mozzarella. This recipe makes 1lb 4oz and comes out to only $.34 ($.14 for citric acid and $.20 for rennet) more than the price of a gallon of milk, which I got for $1.88. You can use a 2oz bottle of rennet for 48 batches of mozzarella. You can use a 7.5oz container of citric acid for 25 batches. Maybe you still don’t think it’s worth buying two extra things. That’s fine. But know that if you ever change your mind, it’ll be really simple and the recipe is right here. Let’s make mozzarella together.
This recipe was given to me by my older sister. She’s probably a better cook than me. This is extremely easy to make. Cook your onion, dump everything in a pot, cook for a few hours. Oh, you can most definitely make this in a crock pot rather than on the stove. Yum. Homemade sauce. You in? Let’s make pasta sauce together.
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