🎄🎅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.
Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky 😂*
Our family planted a few types, Big Max, Connecticut, Amish and Ghost 👻 pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*
So here’s the easiest and shortest recipe ever!
ROASTED PUMPKIN PUREE
1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)
2. Stab repeatedly *I had too much fun 😂*
3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender.
4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender.
That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.
Here are my pumpkin farmers 🎃🎃🚜👨🌾👩🌾❤️❤️
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!
Hey guys! So I’m all about quick and easy breakfasts and I’ve added a new recipe to the collection. I found this recipe on BuzzFeed and it is yummy and super easy for a busy morning. As they said “Ain’t nobody got time for that!” 😂😂
Here’s the recipe:
4 cups pancake mix
2 cups milk
1 peach, sliced
1 cup blueberries
1. Preheat oven to 425˚F (220˚C).
2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
3. Pour batter onto a parchment-lined baking sheet and spread to the edges.
4. Place peach slices on top of the batter, followed by the blueberries.
5. Bake for 15 minutes, or until golden brown.
6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate
My daughter and I did some rainy day baking, I was only allowed to help with the oven 😁💪 This is her favorite blueberry muffin recipe 🙂
- 1⁄2 cup butter at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 1⁄2 cup milk
- 2 1⁄2 cups fresh blueberries or 2 1⁄2 cups frozen blueberries
- 1 tablespoon granulated sugar, mixed with 1⁄4 teaspoon ground nutmeg
- Heat oven to 375°.
- Grease 18 regular-size muffin cups (or 12 large size muffins).
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each.
- Beat in vanilla, baking powder and salt.
- With spoon, fold in half of flour then half of milk into batter; repeat.
- Fold in blueberries.
- Spoon into muffin cups and sprinkle topping onto each muffin.
- Bake 15 to 20 minutes, until golden brown and springy to touch.
I stumbled across three recipes today and they all looked so delicious that I had to try it! I’ve been trying to eat healthier and I’m on the search for easy and delicious recipes. I ate this salad for dinner with turkey that I seasoned with spicy taco seasoning mmmhmmmm!
Here’s the recipe
1 lb Roma tomatoes
1 English cucumber
1/2 medium red onion, sliced
2 avocados, diced
2 Tbsp extra virgin olive oil or sunflower oil
Juice of 1 medium lemon (about 2 Tbsp)
1/4 cup (1/2 bunch) cilantro, chopped
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp black pepper
Gently stir all the ingredients together, add the salt and pepper just before serving.