There are staples I keep on hand at all times; I have my cooking staples and my baking staples. Since I am a fan or s'mores and marshmallows, one of my baking staples is a jar (or 2) of marshmallow creme (fluff). It is rare that I don't have a jar on hand, but there have been a few times where I have been without one of my beloved staples. So what do you do when you want marhmallow-y goodness and you have no marshmallow creme? Make your own!
Did you know you could make your own marshmallow creme? Well, I did...but I didn't. I've gone through the steps of making the creme before, but it was just part of a process to get to point B. The process is incredibly simple and takes hardly anytime to put together. The next time you have a hankering for s'more brownies, s'more cookies, or maybe even some fluffernutter sandwiches whip up a batch of this marshmallow creme and bake away!
Thursday, August 30, 2012
Monday, August 27, 2012
It's that time again, time for secret recipe club reveal day! I am so excited to share this recipe with you today. This month I was assigned Amy's blog, fearless homemaker. Amy is a northerner now making it in the south! She currently resides in Nashville, Tennessee and is a cooridinator for cultural care au pair during the day and a baker, drink maker, cook and crafter by night! When she's not at work, in the kitchen, or crafting she's spending time with family, friends, hubby (who she married in a surprise wedding...how neat is that, right?..check it out!) as well as shopping, playing with her pup and just enjoying life. Amy sounds super fun and full of life; I've enjoyed getting to "know" her through her blog and I'm sure we would hit it off if we ever got a chance to meet "in real life"! I'm so glad I was introduced to Amy's blog and I will continue to follow her chronicles in the kitchen.
Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!
Friday, August 24, 2012
A lot of people tend to have weekly richuals as far as food goes; tonight is Mexican night, tomorrow is burger night and so on. I've never really thought of myself as being one of those people, but the more I start to look at our weekly meal plans the more I start to see particular types of food appear on there on a weekly basis. Although we don't have some type of Mexican inspired meal every. single. week, we come close to it. I've said before that I could honestly live on Mexican food, and I truly mean it. What's not to love about some fresh, cold and spicy salsa, hot cheese dip and chips? I could honestly make a meal of that alone, but I make myself save room for the entree...most of the time!
Wednesday, August 22, 2012
Fruit salad is one of those things that is left open to many interpretations. You have your classic fruit cocktail, you know...the ones in the little cups with the cherries, pears, pineapples and so on? Yes, those are the fruit salads that everyone remembers from their childhood and maybe some of you still enjoy it to this day. Well, that's just one of numerous fruit salad recipes. There's no rhyme or reason to what all can go into a fruit salad and there's no "set recipe" for the proper fruit salad. I've enjoyed many variations of fruit salad throughout the years; each of them different but delicious in their own way. And now I have yet another fruit salad to share with you!
Tuesday, August 21, 2012
Salads are one of my "go to" meals. It's one of those things that I can always eat, even when nothing sounds good. Salads are light, refrsing, full of flavor and filling without leaving you weighed down. Another wonderful thing about salads is they are easily customizable for any taste.
Monday, August 20, 2012
Roast with onions and carrots, mashed potatoes, salad and rolls
Brie and roast quesadillas, rice, beans, and salsa
Pulled pork sandwiches, bbq beans, and potato salad
Out to eat-chinese
Roasted poblano and potato quiche, green salald
Going to a wedding, we'll get something to eat before we go
Friday, August 17, 2012
Buscuits are a quintessential part of any southern breakfast. Biscuits were always a staple of breakfasts during my childhood. I remember many breakfasts on Saturday mornings that were compiled of bacon, eggs, and homemade buscuits. There's nothing much better than that. Now that I have a family of my own, I am trying to carry on that tradition of homemade breakfasts and cartoons on Saturday morning.
Wednesday, August 15, 2012
I am, and always have been an avid pickle lover. I remember being little and having my very own jar of pickles at my grandma's house. I would carry the jar around her house and devour pickle after delicious pickle. I haven't changed much over the years; I still whole heartedly enjoy pickles. Sweet. Sour. Dill. Even spicy, whatever type they are I am a fan. I've never met a pickle I didn't like. I believe Tucker is following in my footsteps. He can spot a jar of pickles from across the room and immediately heads for them. He's not partial either; it doesn't matter what type of pickle, he just wants it! Spencer, on the other hand, can take pickles or leave them.
Monday, August 13, 2012
Grilled cheese sandwiches are an all time classic, they were a staple in my childhood and still are to this day. There is just something so comforting about the classic grilled cheese sandwich. It truly is the "original" comfort food. Plus, let's not forget that all time classic pairing of grilled cheese and tomato soup. That combination is most popular during the winter months but does make appearances on our menu from time to time during the summer months as well.
Sunday, August 12, 2012
Menu for August 12-18, 2012
Roasted pablano and potato quiche, green salad
Stuffed hotdogs, french fries and grilled vegetables
Avocado enchiladas, jalapeno-lime black beans, and rice
Chicken and basil twice baked potatoes, garlic-lemon roasted asparagus
Caramel apple salad
Other cooking/baking: Funfetti sandwich cookies and, maybe, a batch of ice cream!
Have a great week!
Friday, August 10, 2012
By now I probably don't have to tell you that I have a love for browned butter. Browned butter is so good, infact, I believe that it goes into a food group all it's own. Yes, it's that amazing. Slightly nutty, full of flavor and compliments both sweet and savory food groups.
Thursday, August 9, 2012
I post a multitude of recipes on my blog; sweet, savory, vegetarian, and so many more. I often get so wrapped up in my quest to share all of these new and wonderful recipes with you that I often forget about the basics that I make from day to day. For some reason or another I never feel like these basic recipes are worthy enough to share to you all. I mean everyone has their "go to" chocolate chip cookie recipe, basic bread recipe, pizza dough and so on, right? Well, that may or may not be the case in your situation. Or maybe you do have your "go to" recipe but you're curious what mine is or you're just looking to try out a new recipe. Whatever the case may be, I would like to start a new series to share with you. A series, that while simple, will highlight recipes that I think of as Basic. While some of the recipes may be staples to you, others may not, but all the recipes in this series are staples in my kitchen.