Monday, July 20, 2009


I am. I was so surprised to see that I have been nominated for my very first award! My new friend the "Valley Girl" over at Adventures of the Pioneer Valley nominated me and I am so flattered my blog is blushing. Valley Writer- her proper name, shares great recipes like Rhubarb Crumble Quick Bread and Homemade Gnocchi, and does a great job making it simplistic and tasty. You can find her blog at I love her focus on purchasing local. Besides being a great cook, she is a fighter, Valley Writer is living with Rheumatoid Arthritis, and by all appearances managing it with grace. Not unlike my first nominee:
Melinda Winner from Besides creating a forum to discuss living with arthritis, Melinda, has a cookbook, and cooks up amazing recipes like Gulf Shores Lobster, Shrimp, and Sea Scallops and Risotto with Basil and Rosemary Cream Sauce and Backwards mini Zucchini Blueberry.

Cinnamon Spice and Everything Nice is hosted by Reeni at and is my second nominee. Sounds a lot like my name doesn't it? Reeni has been a great cheerleader for me as I have been learning how to blog, but it doesn't stop there. Reeni's blog is beautifully done with fantastic recipes and pictures. Her blog aways has a great idea that I can't wait to try! She received this award from another fan, at about the same time I started composing this post-so I hope she doesn't mind.

Third my new friend
Van Thyme. What can I say, but it's a great blog?
This one was too easy, you all know how much I love cupcakes! If she doesn't quit posting cupcakes I am bound to get super large. She's not all sweet treats, and her blog is fun to read.

Sunshine Mom is fourth and not much different from myself, is a busy mother, who tries to cook it up in a healthy minded way. If you want to know how to make a hasselback Potato, check her out at

Fifth is my first blog buddy 5 Star Foodie, besides having a great bog , she is super friendly and popular. She uses foam quite often, if you want to know what that is, you had better check her out at My favorite recent recipe was Collard Wrapped Sockeye Salmon with Shiitake Mushrooms and Fried Potato Cream-it looks super yum!

Number six goes to Every Last Cookie, she can be found at Lizzie is conquering the Martha Stewart Cookie Cookbook and bringing us all along for the ride. I love her sassy way of writing and think she does a wonderful job documenting her journey.

And finally, Frugal Antics of a Harried Homemaker. Kristen drew me in with her family recipes, not overdone, but just right! I made her English Muffins, and they were yummy! Kristen and her family hang out at

Now please know these nominations are in no particular order. I think they and many more bogs are fantastic. If you like to read blogs but don't personally have one, understand that we love the comments and support, it makes it sooo worth while.

So the rules of the Kreative Blogger award are as follows:
1. Thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

Well, everything except the 7 interesting things about myself have been covered. Now lets see......

1. I got a D in Home mother wouldn't let me take the second quarter (sewing) because she said if I couldn't cook, I surely couldn't sew.
2. My father and mother taught me how to plant, grow, and harvest a garden. There are very few things in life I find more rewarding than growing the food on my table.
3. Pretty much everything I do is if I murder know I did it for sure!
4. I always have a song in my head.
5. I don't ever kill bugs purposely...not even in the house.
6. I obsess about having a clean house-but it seems it rarely is
7. My husband's 85 year old grandmother lives with us and I live in the little house right next door to my of the greatest blessings of my of the greatest curses as well.

Alrighty then, that should be it. Thanks again for the award! And folks, you will notice all of my "friends" listed here can be found at Foodbuzz- a great pace to meet all kinds and all levels of food enthusiasts. ://

Wednesday, July 15, 2009

Give you a reason on compulsion! If reasons were as plentiful as blackberries, I would give no man a reason upon compulsion, I.”-William Shakespeare

Blackberries.......need I say more? This simple little pie is made with fresh blackberries and served cold in a pre-baked shell. Pre-baked, meaning that I baked them- not from the store. There is a very simple recipe for pate brisee (pie crust) posted below. I top it off with fresh whipped cream with a hint of fresh lemon juice and zest. If everything in life could be this uncomplicated!

4 cups blackberries, rinsed and dried
1/2 apple juice
2 tablespoons cornstarch
1/2 cup sugar
2 teaspoon freshly squeezed lemon juice
Pinch of salt
1 1/2 cups whipped cream (optional)
1 recipe Easy as Pie crust 101

Preheat the oven to 425°F
Roll out pie crust and press into mini tart tins. Prick dough with a fork and bake for 8-10 minutes until lightly golden. Cool the crusts on a rack until room temperature.
Measure out 1 cup of the blackberries, choosing the softest ones. Place them in a medium saucepan together with the 1/2 cup apple juice. Cover and bring them to a boil.
Meanwhile, in a small bowl, whisk together the cornstarch and 2 tablespoons of water. Set it aside.
When the water and blackberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blackberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries. Chill before spooning the mixture into the baked pie shell. Serve with lemon whipped cream.

Tuesday, July 14, 2009


I love cupcakes....I know, you have heard it all before. I just can't help but love something that is so simple, compact, and yummy. I was making brownies, and I thought to myself...Why can't brownies be cupcakes? So...I thunk I did it. But I will tell you, it won't happen again. They aren't called cupbrownies for a reason....they kindof stick...not terribly, but just enough to be annoying. So don't do it.

Killer brownies
8 oz unsweetened chocolate chips
1 cup butter
5 eggs
1 Tablespoon instant coffee (I like Medaglia brand)
3 cups sugar
1 tablespoon vanilla
13/4 cups flour
1 teaspoon salt

Preheat oven to 375 degrees. Butter a 9X13 pan with the paper that wraps the butter. I do this all the time, and find that it is just enough to butter a pan!
Melt chocolate and butter and coffee in a saucepan, cool to room temperature. In a mixer, beat eggs, sugar and vanilla at high speed until light and fluffy. Blend in chocolate mixture, flour and salt until just mixed. Pour into prepared pan.
Bake for 35-40 minutes.

Saturday, July 11, 2009

So What if Yumminess, Squoosh, and Goopy aren't words?

This cookie recipe may possibly be one of my most favorite. Believe it or not, I am not one to eat cookie dough....I know it's weird, but it just doesn't turn me on - neither does brownie or cake batter. But this cookie dough is an is super yummy. The cocoa makes it so rich. I like to use the best cocoa as possible...I only make these cookies if I am serious about yumminess. It's easy as can be and the results are beyond perfect every time. You get the idea. These cookies are ideal for ice cream sandwiches because they don't get too hard, even in the freezer. You can cut them into shapes easily.
The ice cream is a typical vanilla, but you could mix in pretty much anything to kick it up. I don't always make home made ice cream, sometimes I just squoosh something from the store in. But if you are going to do that, make sure it is really good stuff so the cookie doesn't get mad.
I usually freeze the cookies before filling them, it helps keep them from getting goopy. And I like to make them the day before so they don't melt to quick. However, it is so cool to set up a station at a party with a basket full of cookies and a few tins full of ice cream, and let the guests make their own!


1 cup butter, cubed and softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 cup cocoa
2 teaspoons baking powder
1 teaspoons salt
½ cup shaved semi sweet chocolate

Combine in large mixer butter and sugars. Beat until light and fluffy. Add eggs and vanilla and beat well. Add flour, cocoa, salt, and baking powder, and mix in until just blended. Add in chocolate shavings and mix in until well blended. Drop golf ball sized amounts on cookie sheets lined with parchment paper. Be sure to space wide apart (about 8 to a large sheet pan). Bake for 15-20 minutes (depending on oven) at 325. Center will still appear to be gooey.
After cooled use a biscuit cutter to make all cookies the same size. Keep all scraps, they can be used for cookie crusts.


2 ½ cups sugar
2 Tablespoons corn starch
½ teaspoon salt
6 cups milk
4 egg yolks
12 oz evaporated milk
2 cups whipping cream
1 vanilla beans split

Combine sugar, starch, salt, vanilla beans, and milk in large pot. Slowly bring to a simmer and stir until slightly thick.
Beat the eggs in a bowl and temper about 6 cups of the warm milk mixture into the eggs.
Add the egg/milk mixture into the remaining milk and simmer until a boil. Stirring constantly until thickened, about 4 minutes.
Remove from heat and add the evaporated milk and whipping cream to cool down mixture.
Strain through a fine sieve and cool to at least room temperature before running through the machine.

Friday, July 10, 2009

Thursday, July 9, 2009

Is a slaw a salad?

Ok, ok, I know, the pictures totally stink this week. one of those people that doesn't buy something wit My camera has finally met it's maker! I have to admit I'm pretty stoked...I am one of those people that doesn't buy things unless it is a complete necessity. And it's my birthday next week so i can ask for it! I would love suggestions as to what kind of camera to get.
Anyway, here is the slaw recipe as promised. It has home made mayonnaise in the recipe that makes it super duper must try this slaw. It's totally fresh and compliments so many meals. If you don't love slaw, try it anyway!

2 cups Napa cabbage
2 cups green cabbage
2 cups red cabbage
1 cup grated carrots
1 cup grated jicima
1 cup oranges, segmented
1 cup mango, cubed
1 cup pineapple
¼ cup coconut
1 egg
1/3 tsp. dry mustard
½ tsp. kosher salt (coarse)
2 T lime juice
2 Tablespoons honey
1 c vegetable oil
1 tablespoon poppy seeds

Combine the vegetables and fruits in a large bowl.
Blend well in food processor the eggs, mustard, salt, lime juice and honey. Add the oil in a drizzle to the blending mixture. As the mixture thickens allow the oil to flow in a steady slow stream. This is called emulsifying. Mixture should be thick and not oily.
Mix the sweet mayonnaise with the cabbage mixture and sprinkle with poppyseeds. Chill well.

Tuesday, July 7, 2009

Wicked Burgers

I know, it's been a while. I haven't seen much traffic lately, so I figured you all must be busy as well. This is a simple summer meal. I really enjoy buffalo meat, if you would like too check out the benefits of cooking with bison check out this link.
I'll post the recipe for the slaw tomorrow.


2 pounds ground buffalo
1 tablespoon seasoning leftover from yam fries
2 teaspoons Worcestershire
2 teaspoons mustard
2 teaspoons horseradish
8 slices pepper jack cheese
1 tablespoon onion flakes

Combine all of the ingredients and form into patties. Grill until medium rare-about 4 minutes each side on high heat. Melt the cheese over the top and serve on foccacia.GARLIC HERB

2 1/2 teaspoons active dry yeast
2 cups warm water
5 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
4 cloves garlic, peeled and chopped
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh Italian parsley
1/2 teaspoon coarse salt

In large bowl, dissolve yeast in 1/4 cup warm water (105°F to 115°F). Let stand 5 minutes until foamy. Add remaining water, flour and salt. Beat until dough forms.
Turn dough out on a lightly floured surface and knead until elastic, about 10 minutes. Place in oiled bowl, cover and let rise in warm place 1 hour or until doubled. Punch dough down and knead a few times. Return to oiled bowl, cover and rise again until doubled, about 1 hour.
Preheat oven to 400 degrees. Lightly grease two baking sheets. After dough has risen the second time, press air out and divide in half. On a floured surface, roll each half into a 9 x12-inch rectangle. Place on prepared baking sheets and brush with olive oil. Scatter garlic, oregano, rosemary and parsley over surface of each and press lightly. Sprinkle with salt. Bake about 20 minutes or until golden.


3 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons paprika
1 tablespoon dry parsley
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced
½ teaspoon of cayenne
½ teaspoon cinnamon
Combine all of the seasonings together. Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with a tablespoon of seasoning, and the cayenne and cinnamon. Spread sweet potatoes in single layer on prepared baking sheet in a single layer.. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes.

1 cup apple juice
1/2 cup apple cider vinegar
1/ 4 cup brown sugar
1/4 cup molasses
1/4 cup ketchup
1 minced shallot
3 chopped garlic
2 Tablespoons diced jalapeƱo or 1/2 teaspoon dried crushed red pepper
1 t cumin
1 c apple jelly
1 T fresh ground ginger

Combine all ingredients in heavy large saucepan. Simmer until reduced by at least a third. Season to taste with salt and pepper.