Let’s face it, love takes work. Luckily, you can show your love without breaking a sweat.

Take pie crust, for example.

Growing up, I wasn’t much of a dessert person–but I loved pie crust. Loved it. I’d choke down the filling, just to save the best for last. So, my grandmother began baking the scraps of pie crust with cinnamon and sugar. They were nothing to look at, mind you; but the taste was a little bit of heaven.

Now that, my friends, is love.

Good reminder as we enter the month of love. You don’t have to do a lot to prove your devotion–just a little something thoughtful. If that happens to include baking up some cinnamon & sugar pie crust, all the sweeter . . .

Cinnamon & Sugar topping

Mix together:

1/2 cup sugar

1 T ground cinnamon

Baking instructions

• Preheat over to 425 F;
• Place pie crust pieces on cookie tray;
• Sprinkle with cinnamon & sugar topping;
• Bake for approximately 7 minutes.

A little something extra

• The original “recipe” uses the crust left over from a pie. Naturally, can also use a ready-made crust–or roll out a homemade crust just for this. The more, the merrier!
• When using a complete crust, use cookie cutters for bigger pieces.
• You can always sprinkle the pieces with water or lightly coat with melted butter before adding cinnamon & sugar–even drizzle frosting over the top once they cool. {I’m sure it’s delectable, I’m simply smitten with the original version}

I remember the time we went to my grandmother’s for dinner–not that it was something new, mind you. Cooking large dinners for family, friends, and strangers was what she did. Happily partaking was simply our part. What made that particular evening stand out, however, was the table littered with bowls of items that didn’t quite seem to meld.

I’m trying something new!

We looked at my grandmother, then down at the hodge-podge before us. Seemed a pity someone could lose her touch so quickly. Just the week before we had been over, with nary a suggestion to mix maraschino cherries with the main course. All the same, we sat down to give it a try. Most amazing of all? We loved it.

So I present to you, Chinese Sundaes. No, I highly doubt they originated in China. Yes, your friends and family may look at you funny when you serve the meal. But I’m telling you now, it’s a fabulous blend of sweet and savory. Also, it’s a meal you can literally throw together . . .

Ingredients

• 4 cups cooked rice
• 2 cups grated cheese
• 2 cups cooked ham, cut into small pieces and browned
• 2 cups brown gravy
• 1 can Chow Mein noodles
• 1 cup celery, thinly sliced
• 1 cup green onions, chopped (optional)
• 2 cups maraschino cherries, chopped
• Almond slivers
• Soy Sauce

Directions

Brace yourself; this is a hard one . . .

1. Layer the first three ingredients (rice, cheese, ham);
2. Add a bit of gravy;
3. Layer the remaining ingredients (Chow Mein noodles, celery, green onions if you want them, cherries, and almonds);
4. Add a bit more gravy.
5. Finish it off with a few splashes of soy sauce.

Download the PDF: Chinese Sundaes recipe

It all started with the Christmas package set for Sweden. We’d made our list and checked it twice, then began stuffing everything in the box with the skill of an Origami Master.

Included in our pile was a bag of Pepperidge Farm dark chocolate peppermint cookies. Sadly, when all was said and done, in the pile they remained, so . . . I ate them.

If you’ve mailed overseas, you understand–if it doesn’t fit in the box, it simply doesn’t go. I had no recourse–after all, they couldn’t go to waste.

And they were so good!  I’ve been craving them ever since. So, I decided to make my own. 

Now, if you’ve been around here for any length of time, you know I bake nothing without a recipe {even then, it’s a bit iffy}. While I couldn’t find exactly what I was looking for, I did find these Chocolate Peppermint Cookies. Go ahead, try one . . . though you’ll have to bake them yourself. But they’re easy, and as tasty as can be. Surely just the energy boost you  need to wrap gifts, meander Christmas markets, finish holiday shopping, or attend to any number of festivities.

No need to thank me. Sure, I may eat your cookies; but I’ll never leave you completely bereft.

. . . a sweet weekend to you, my friends!

With the exception of today, this weekend is looking to be laid back and peaceful–the lull before the hectic going-ons of the holiday.

If I could I would invite you all  over for Christmas tea. We’d sit around a big wooden table, sip warm mugs of goodness, and nibble delectable delights. We’d chat, and laugh, and otherwise make the most of the hours. 

Alas, I must extend the next best thing: a recipe for Christmas tea punch. I’m thinking vanilla scones would pair to perfection. Surely, Christmas tea punch + Petite Vanilla Bean Scones = true love.

. . . a warm, happy weekend to you!

When it comes to boozing, I’m woefully inept. The one time I attempted shots, my pinky shot up in the air, I sipped, and choked. Disgraceful, I know. Still, while I may not enjoy partaking in cough syrup, and tend to cut back on lighter fluid, I do enjoy the occasional libation. I’ll take wine, for instance, certain beers, and anything that pairs well with an umbrella–or chocolate.

With that in mind, I set out for the perfect Kahlúa cupcake.

After combining a myriad of recipes, I think I’m close. And while I was going to wait to write a post until I had attained perfection, several who tasted said cupcake, requested the recipe.

First, a few things: 1) I wanted a light Kahlúa taste–if you’re looking for more, add to your heart’s content … including brushing baked cupcakes with Kahlúa; 2) I was too lazy to go to the store, meaning my topping was whatever I had on hand–cocoa, coarsely ground coffee beans, and crushed Oreo cookie wafers. Not bad, but not the best. I would suggest a swirl of semi-sweet chocolate, chocolate covered coffee bean, and/or crushed, chocolate-covered toffee. The mere thought is making me tear up a bit.

So, without further ado …

The great Kahlúa cupcake

Makes 24 wee cakes

What it takes

2 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

3 tsp. baking powder

1/2 tsp. salt

12 Tbsp. (1 1/2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

2 large eggs

1 tsp. vanilla extract

1/2 cup Kahlúa

1 1/4 cups whole milk

How it’s done

1. Preheat oven to 375°. Line cupcake pans with paper liners; set aside.
2. In a medium bowl, sift together all dry ingredients (mainly, flour, cocoa, baking powder, and salt);
3. In a large bowl, beat the butter and sugar until light and fluffy—approximately three minutes. Beat in the eggs, one at a time, and then add in the vanilla extract.
4. Add one-third of the flour mixture and beat to combine. Add half of the milk; beat to combine. Repeat. End with remaining flour; mix well.  
5. Fill each cupcake liner approximately 2/3 of the way full and bake for 18 to 20 minutes, or until the cupcakes spring back when lightly pressed. Transfer to a wire rack and cool completely. Frost with Kahlúa Buttercream Frosting.

 …and Kahlúa frosting

with which to frost The Great Kahlúa Cupcake

1 3/4 sticks unsalted butter, softened

3 to 5 cups confectioners’ sugar

1 tsp. vanilla extract

1/4 cup whole milk

1/4 cup Kahlúa

In a large bowl, beat the butter with an electric mixer until creamy. Add 3 cups of confectioners’ sugar, the vanilla, milk, and Kahlúa and beat on low speed until light and fluffy. Gradually add the remaining confectioners’ sugar, a little at a time, until frosting thickens and it reaches a desired sweetness (around 4 cups, total, should do it).

Download PDF: Kahlua Cupcakes.

There’s tomfoolery afoot! Mainly, there are impostors, loitering about online, claiming to hold the secret to the great ice cream baked potato. But theirs are recipes filled with the likes of yellow frosting (butter), green sprinkles and pistachios (chives).

Don’t be fooled, my friends.

Ice cream potatoes are a simple lot. Coming from the land of potatoes as I do, I should know. After all, these puppies were invented by an Idahoan–no doubt in an effort to sweeten those annoying potato jokes. 

So as summer winds down, should you happen to be hosting a party for children, a western themed BBQ, or maybe a spud convention, consider the ice cream potato. Just remember: go light on clever, heavy on taste.

And here’s a fine way to start …

Ingredients

• High quality vanilla bean ice cream
• Cocoa
• Chocolate sauce
• Fresh whipped cream {1 cup heavy cream, 1 tsp. vanilla, 1 Tbsp. confectioners’ sugar–and a sprinkling of cinnamon, for good measure}
• Chocolate wafers {Nabisco 100 cal. Oreo Thin Crisps, for example}, crushed

Directions

1. Take ice cream and mold into potato shapes; place on cookie sheet and refreeze for approximately 1 hour;
2. Take “potatoes” out of the freezer and cover them with cocoa; take a knife and make a slice down the middle; refreeze;
3. To serve: drizzle chocolate sauce on the bottom of bowl. Add “potato” and top with a dollop of whipping cream and cookies.

Now, if you’ve been reading this blog for any amount of time, you realize I do not experiment. It’s for the best really, especially if I intend to ingest said food and live.

But desperate times call for desperate measures.

So, I worked up the nerve and started throwing things together–all while humming the tune of the Swedish Chef. And what do you know? It turned out delicious {unfortunately for us all, cooked rice tends not to be photogenic}!

Of course, when it was all said and done, I doubt it could still be called Spanish rice; for now we’ll just call it the rice previously known as leftover. And the exact ingredient amounts are iffy, seeing how I simply threw in what I had. Still, if you happen to have leftover rice, you might give this recipe a try.

And don’t mind me, I’ll just be sitting here, feeling smug …

The rice formerly known as leftover

Ingredients

2 Tbsp. butter

3 green onions, chopped

1 small green pepper, chopped

1 tsp. minced garlic

3 cups of cooked brown rice

1 can fire roasted tomatoes, diced

1 cup sliced mushrooms

Cumin, salt & pepper to taste

Taking it from there …

1. Heat butter saucepan; sauté onions and green peppers until softened—about 1 minute.
2. Add garlic; sauté a bit longer—let’s just go with a minute.
3. Stir in rice, diced tomatoes, mushrooms, cumin, salt, and pepper; simmer for approximately 20 minutes.
4. Share with those you love!

{let us not judge deliciousness by looks}

For Mother’s Day Brunch, my mom made bacon-wrapped-pecan-stuffed dates. Now, you’re probably thinking what we were thinking, “Huh, interesting … ” The key is continuing on, as did our friend Doreen, and say, “Well, I’m going to give them a try anyway.”

No doubt our first clue should be the bacon; after all, everything’s better with bacon. But a look in their direction inspires no greatness. Still, with much trepidation, I gave the sucker a go. Oh my … the perfect combination of sweet and salty, they are pure deliciousness … little crunchy delights. *whimper*

That’s why–despite their homeliness–I decided to share the love with  you.

First things first, choose your ingredients wisely.  Pick nice, moist, plump dates {pitted, naturally}; and thinly sliced bacon–then you can easily wrap one whole bacon slice around each date. Placing a sheet of foil of the dates–until the last few minutes–keeps grease from popping every which way in your oven. Because let’s be serious–that’s no party at all. And if you prefer even baking, turn the dates at the halfway point; not turning, however, allows the sugar to pool beneath the dates, allowing for crunchy sweet goodness.  *whimper*

Now, without further ado …

Ingredients

• Whole dates, pitted
• Pecan halves
• Bacon

Directions

1. Preheat oven to 375° F;
2. Slice dates and stuff with a pecan halve;
3. Wrap stuffed date in a bacon slice;
4. Bake for 35 to 40 minutes—or until bacon turns crisp.
5. Just try to hold yourself back.

Talapia was the fish St. Peter caught … or so the story goes. There’s absolutely no proof. Being holy week, however, we’ll go ahead and go with it…

Might I introduce you to almond-Parmesan-crusted Tilapia? It tastes just like chicken.

I kid. Sorta. Talapia is so mild, that dressed in suit of almond Parmesan, it may very well be mistaken for its poultry counterpart. That said, if you happen to have a family member who doesn’t really love fish, you might give this recipe a try. Your secret’s safe with me.

And I must admit, I served it with potatoes and a green salad.  It looked and smelled so delectable I ate it–three times–before taking a picture. What you see before you was too old for human consumption, so I plopped it on a plate before throwing it down the disposal. I know, I know … I feel guilty just writing about it. But there it is–my confession. Now you know the rest of the story.

And now, the recipe …

Ingredients

2 eggs

1 tsp. lemon pepper

1 tsp. minced garlic

1 cup ground almonds

1 cup grated Parmesan

6 tilapia fillets

¼ cup flour

Salt to taste

Directions

1. Preheat oven to 375° F. Grease baking sheet; set aside.
2. Beat eggs with lemon pepper and garlic until well blended; set aside.
3. Mix ground almonds and parmesan cheese in a shallow dish; set aside.
4. Dust tilapia fillets with flour—shaking off excess—then dip in egg and press into the almond mixture until well covered.
5. Place fillets on prepared baking sheet (salt if desired) and bake for approximately 30 minutes.

Download pdf: almond-parmesan-crusted tilapia

I’d like to begin this post by saying I’m fully aware that I’m a bad influence.  If it’s any consolation I promise to look for healthy alternatives … certainly I have one or two around here somewhere.  Not to mention, the temperatures are bound to perk up. Before long, it will be much too warm to wear the types of clothing that so nicely cover up my culinary indescretions.  Until then…

This cherry-chocolate cake is positively divine.  It came from Mable Hoffman’s Chocolate Cookery(still available from Amazon, by the way), which is full of all kinds of chocolaty goodness.  Sure, the design is all 70′s, all the time, but the recipes–oh, the recipes!

Being Valentine’s and all, I opted for the Cherry-chocolate cake.  As you can see from the photo, above, I used my mini hearts pan, rather than 2 9-inch pans.  Since I had issues with throwing massive amounts of batter down the disposal, I filled them a bit too far–resulting in a wee cake  resembling more of a blob, than a heart.  Though oddly appropritate for my love life, it was not the most fetching.  Luckily, taste more than won out.   *whimper*

Oh, and in case you’re curious, shortening scares me–so I used real, unsalted butter.  Also, I forgot to pick up more powdered sugar on my second grocery run … so when it came to frosting, I added whatever I had … which was maybe a cup.  So.  There you have it.  And now, you have the recipe, too …

From Mable Hoffman’s Chocolate Cookery

H.P. Books, 1978

Ingredients:

1 oz. unsweetened chocolate

2 cups flour

1 cup sugar

1 tsp. baking soda

¼ tsp. salt

½ cup shortening

¾ cup milk

¼ cup maraschino cherry juice

2 eggs

½ cup maraschino cherries, chopped

Red food color, several drops

Chocolate-cherry frosting (below)

 Directions:

1. Preheat oven to 360° F (175° C); grease and flour two 9-inch cake pans.
2. Melt chocolate; set aside. 
3. In a large mixing bowl, combine flour, sugar, baking soda and salt.
4. Make a hole in the middle of the dry mixture and add shortening, milk, cherry juice and eggs. 
5. Beat on low until well blended; then beat on medium for an additional 2 minutes. 
6. Add melted chocolate, cherries and food coloring; beat another minute. 
7. Pour into prepared pans and bake for 25 to 30 minutes, or until toothpick inserted in the middle, comes out clean. 
8. Cool in pans for 10 minutes; turn out on wire racks and cool completely. 
9. Frost with chocolate-cherry deliciousness, as follows…

Ingredients:

1 oz. unsweetened chocolate

½ cup butter

3 cups sifted powdered sugar

¼ cup maraschino cherry juice

½ cup maraschino cherries, chopped

Directions:

1. Melt chocolate; set aside.
2. In a small mixing bowl, cream butter.
3. Add powdered sugar and cherry juice; beat until smooth.
4. Fold in chocolate and cherries. 

Cherry chocolate cake pdf