I get my love of cookies from my sweet mother but my love of ice cream sandwiches comes straight from my dad. My dad is pretty basic when it comes to his love of ice cream. Simple vanilla with a few salted peanuts or cashews and maybe a drizzle of caramel sauce. No chocolate for him! I remember when I was younger, a special outing for us was a trip to the local ice cream shop for a blended ice cream treat. Overwhelmed by all of the flavor choices my first visit, I took my dad’s advice and went with the toffee candy bar. I was hooked and it has been my ice cream flavor weakness ever since!
Continue reading Meringue Toffee Cookie Ice Cream Sandwiches
Spring has arrived and here in Atlanta, it feels like summer is upon us. With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long. If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake. The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture. One taste tester said it was almost like a mousse or firm custard. I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan. I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough. I also decided to go non-traditional with my crust. Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!
Continue reading Mini Orange No-Bake Cheesecake with Gooey Almond Crust
I am very excited to share with you my first post for 2017. Carmi and I have an exciting year planned out for you, full of great tips and amazing recipes.
When we first launched this blog, I shared with you My Favorite Yeast Bread Recipe. I grew up learning how to cook from my mom who is absolutely amazing in the kitchen. She always made everything from scratch and some of her best recipes are hand written in this little blue notebook and tucked away inside a kitchen cabinet. It is stuffed full of note cards and magazine clippings. My mom was always an advocate that you don’t need a million cookbooks. Now the funny thing about that statement is that my mom will be the first to tell you that she has an absolute obsession with buying cookbooks and cooking magazines. She recently even told me that she walked into our local grocery store and told herself over and over and over again that she was not going to purchase a cookbook or cooking magazine. She inwardly recited this as she walked throughout the store. She made it to the check out and purchased her items. As she walked out of the store, not only had she purchased one cooking magazine, but THREE! Here is the deal though, she (as well as myself) will purchase cookbooks or cooking magazines to gather inspiration to apply to our tried and true family recipes. I do this all the time with my yeast bread recipe. If I want an olive and rosemary bread, I take My Favorite Yeast Bread Recipe, add some olives and fresh rosemary, maybe reduce the honey just a bit and there you go! Or if I want Orange Cranberry Bread (as used in my Orange Cranberry Cinnamon Roll Recipe), use part orange juice for the water, add orange zest and come cranberries and there you have it. Use cooking magazines, cookbooks, and online recipes to get inspired with new flavor combinations. Then, just apply it to your favorite recipe.
Continue reading My Favorite Muffin Recipe