🎄🎅Season’s greetings everyone!!🎄🎅 We’re 22 days away from Christmas and since I’m in the spirit, I thought I’d whip up a batch of sorrel! Sorrel (Hibiscus) is a popular drink in Caribbean homes throughout the Christmas season.
I recently received my December Callaloobox and it was full of goodies! Sorrel, lime pepper sauce, hot chow, mixed essence, black cake and split peas *which isn’t in the picture because I have no self-control and I ate it right away 😂😂*. Check out Callaloobox to get these products I’ve used in this recipe and a whole lot more! The boxes would make great presents for those who love Caribbean food or those who are ready to spice up their kitchens 😊. Callaloobox is a new U.S. based subscription box service featuring seasonings, marinades and hot sauces from the Caribbean. Each box contains different products considered to be cornerstones of Caribbean cooking. When you receive the box, you’ll find an info sheet describing the main ingredients in each product along with some uses and helpful hints! Check them out here
I made a quick video showing how easy it is to make this delicious drink!
- 3 oz dried sorrel
- 2 cinnamon sticks
- 3 grains clove
- 1 1/2 cups sugar
- 4 1/2 cups water
- 1 tsp mixed essence
1. Bring the water to a boil
2. Add all the other ingredients and stir for 1 minute.
3. Cover and remove from heat and let steep for at least 1 hour.
4. Taste for strength and sweetness. If it’s too strong, add water. If too tart, add sugar.
5. Strain liquid into a jug or bottle and refrigerate.
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
We had a lot of berries so we made a mixed berry compote.
Here’s a simple recipe that can be made with fresh or frozen berries. I like to use it over crepes, cheesecake, sweet breads etc 😋😋
3 cups berries ( I like raspberries, blueberries, blackberries)
2 tbsps lemon juice
1/4 cup brown sugar
3 tbsps butter
1. Put skillet over medium/low heat and melt butter.
2. Add sugar and lemon juice and stir until dissolved.
3. Add berries and stir gently until the juices spring.
4. If you like a thicker sauce you can mix some cornstarch with cold water and add to the compote and cook for a couple more minutes until thickened.
Serve warm over crepes, or on cheesecake, sweetbreads, muffins, a hamburger 😂 ok maybe not a hamburger.
My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!
8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 package spice cake mix
15-ounces canned pumpkin
Optional: confectioners sugar to sprinkle on top
1. Preheat oven to 350 degrees. Put muffin liners into pan.
2. Beat filling ingredients together until combined.
3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.
4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.
5. Drop in a level tablespoon of filling.
6. Cover with enough batter to fill the muffin cups full.
7. Bake at 350 degrees for 20-25 minutes
Makes 12 muffins
So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!
yield: 30 CINNAMON ROLLS
cook time: 17 MINUTES
FOR THE CINNAMON ROLLS:
- 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
- 6 tablespoons shortening (Crisco)
- 1 cup granulated sugar
- 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
- 2 cups hot water
- 2 eggs, beaten
- 1 tablespoon salt
- Softened butter
- Brown sugar
FOR THE FROSTING:
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.
5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.
6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.
7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!
This is my favorite topping for a baked potato or steak! So fresh and herby, definitely a must try!
1/2 cup butter slightly softened
2 tbsp lemon juice
1/4 cup parsley finely chopped
2 tbsp chives finely chopped
2 tsp minced garlic
1 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1. Puree all ingredients in a food processor until smooth
2. Scoop mixture into plastic wrap and roll into a log, refrigerate until firm.
Use this yummy compound butter on steaks, shrimp, steamed veggies, baked potatoes or in soups and stews. The possibilities are endless!
SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!
I stumbled across this recipe from A Table for Two and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, I used chocolate and peanut butter chips!
- 1/4 cup AP flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 tbsp white sugar (I added an extra tsp)
- 1/8 tsp salt
- 1/4 cup + 1 tbsp milk
- 2 tbsp vegetable oil
- 1 tbsp hazelnut chocolate spread
- Mix dry ingredients together in a bowl
- Mix in oil and milk until batter is smooth with no lumps
- Pour into a microwave safe mug with enough space for the cake to rise without pouring over
- Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
- Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.
And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! 😀
I’ve realised that inviting people over and telling me 20 minutes before they arrive is a genetic trait of my husband and it’s now presenting itself in my son *slaps forehead* *mutters curses*
Yesterday I had to come up with a very quick dinner and a treat for his little friends. Baking a cake or cookies would take too long, jello takes forever to set and pie takes even longer than forever. As I stood there staring into my pantry I noticed a box of rice krispies in the corner! EUREKA! Rice krispy treats! Quick, easy and done in less than 10 minutes, perfect!
I fancied it up a little with some left over Reese’s Pieces from Easter * Ok ok I keep a secret stash in my underwear draw because that’s the only place none of my kids or the hubs would look in 😀 You can try adding sprinkles, m&m’s, or whatever you have on hand….well….maybe not sardines.
Here’s my quick recipe!
- 4 tbsp butter
- 16 oz mini marshmellows
- 1 tsp vanilla
- 6 cups rice krispies ( rice cereal)
- chocolate chips
- reese’s pieces or m&m’s or chocolate chips for toppings
- Melt butter over medium heat.
- Add marshmellows and stir frequently until melted.
- Add vanilla and stir.
- Pour in rice krispies and a handful of chocolate chips and stir well.
- Remove from heat and pour into a pan and let cool a little.
- Spray hands with cooking spray or a little oil (this keeps it from sticking to your skin) and press until flat and smooth.
- Add more toppings on top and press in! Easy peasy!
I’m bringing this treat to fiesta Friday with the dynamite duo of J & J! That’s Justine @ Eclectic odds n sods andJhuls @ The Not So Creative Cook.