Friday, March 27, 2015
Think about all the different variations. There are literally thousands, and new ones are added to the list every. single. day. Aside from bread, there are muffins, scones, and cakes. I've never met a banana recipe I didn't like. Perhaps, one of my favorite combinations is bananas and cream cheese.
Wednesday, March 25, 2015
Here in Arkansas, and I'm sure in many other areas, we've experienced 3 out of 4 seasons in the past week. So, to say my menu planning has been all over the place would be an understatement. One day we're on the back porch enjoying sunshine, a nice breeze and firing up the grill and the next day we're bundled up inside, dodging the rain and slurping up soup.
So, in the midst of the crazy weather, I've taken advantage of the cooler temps and jumped at the opportunity to squeeze in a few more soups I've had my eye on. This curried corn soup with ginger is one of those soups. I spotted it in the November issue of Food Network Magazine and was instantly intrigued.
Monday, March 23, 2015
One of our favorite meals is enchiladas. But, not the traditional enchiladas, although we love those too. These enchiladas are the kind I've enjoyed since I was a young thing. A simple, clever meal my MaMaw could whip up in under 30 minutes and one that the entire family loved.
I should probably share that recipe with you soon!
Friday, March 20, 2015
Another thing synonymous with spring is carrot cake. This deliciously moist cake with heavy spices and shredded carrots throughout takes over the web and bakery showcases. From traditional carrot cake, to carrot cake cookies, carrot cake scones, and so much more, carrot cake takes over with full force this time of year.
I love a big ol' slice of moist carrot cake. One that is loaded with mounds of freshly shredded carrots, amazing spices and slathered in tangy cream cheese frosting. There's nothing better.
Thursday, March 19, 2015
Honestly though, why wouldn't it be gaining popularity? Who wouldn't want to sip on a cocktail served in a copper mug?
The Moscow mule is a classic drink dating back to around 1946. It's not clear whether the first mules were made with lemons or limes, so for a version that screams spring I decided to use both of the citrus' to make this lemon-lime mule.
Wednesday, March 18, 2015
There's a local restaurant and bakery that has my all time favorite breakfast pastries. They've got their pastries down to an art. The pastry has a flaky, crispy outside and the inside is light, fluffy and pure heaven. Then there's the filling. They have countless options when it comes to their breakfast goods, but I'm a sucker for the once with fruit. Cherry, blueberry compote, raspberries, strawberries, apricots, the list goes on. A lot of the fruit ones even have a touch of cream cheese filling. They go one step further and brush the baked pastry with a glaze, most of the time a preserve of some sort. Oh my goodness, it's perfection on a plate.
Tuesday, March 17, 2015
Another part of the change in temps means frequent visits to the park with my little guy, firing up the grill and partaking in refreshing beverages. If my little man and I are out and about between 2:00 and 4:00, it's not uncommon for us to swing by Sonic and indulge in a drink for happy hour. He always gets a strawberry slush; he loves sipping on it but he's especially happy when he sucks up a chunk of strawberry through the straw. I typically go for a limeade; cherry or cranberry to be specific. The perfect balance of sweet and tart.
So, with the arrival of spring I thought it would be fun to whip up a limeade at home. But not one of my regulars, something different. Then it hit me, what about a kiwi limeade? Yum, right? Right!