Thursday, July 19, 2012

Muffin Tip

Tip of the day!  The key to nice,  soft, and moist muffins is not to over mix/stir them!  Do the very minimal!  If you over mix they come out dry and hard.  Just thought I'd throw that out there today. :)

Buttermilk Syrup Recipe

Ever had buttermilk syrup?  If  no, then you need to try it NOW!  If yes, then you understand the need to try this stuff!  I remember a few years ago my sister mentioned how good buttermilk syrup was, and then proceeded to make some.  For some reason it didn't turn out and I didn't get to try it.  This morning when I was making some German pancakes for my kiddos, I remember I was out of our beloved Mrs. Butterwoth's syrup.  I thought oh no, what am I to do??  Then I remembered the buttermilk syrup!  I came to the internet and googled it....thank heavens for did I ever live without it??  Anyway this recipe came up.  I'm telling you it's amazing, you should try it next time you make pancakes, German pancakes, scones, like my husband said this morning "this stuff would go good with anything!  Spaghetti?  Why not?" lol.  Anyway it was a huge hit this monring at my house. :D

½ cups Butter
1 cup Sugar
½ cups Buttermilk
1 Tablespoon Karo Syrup
1 teaspoon Baking Soda
1 teaspoon Vanilla

In a LARGE pot, combine butter, sugar, buttermilk, and Karo syrup, and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will fizz to TWICE THE SIZE or more, so make sure you use a good-sized pot! Set it aside to thicken while stirring occasionally. Pour over waffles, pancakes, and French toast to make them oh. so. much. better!

Friday, February 24, 2012

Mashed Potatoes and Cauliflower Quick Tip

I've been a little obsessed with cauliflower lately.  It seems I'm trying to add cauliflower to my dinner meals whenever I can!  I've also been watching the cooking channel and the food network channel a lot which has given me different ways of cooking cauliflower.

I saw a healthier eating show add in a whole head of cauliflower to  mashed potatoes.  The show said the cauliflower makes potatoes creamier and less calories because you aren't using as much potatoes and you don't have to add in as much milk.  I have to say the potatoes turned out quite delicious.  The cauliflower taste was slight, I was surprised I didn't taste the cauliflower more.... which I wouldn't have minded because I love the taste of cauliflower!  Also I probably put in half the amount of milk I normally do which is pretty awesome.  Less milk, less calories which I love!  And they were very creamy.   My kids didn't even notice the cauliflower in them.  They all said they were the best mashed potatoes they had ever had.... and they were very good in my opinion.  Especially for a low cal option.

So the next time you make mashed potatoes:
1. cook a whole head of cauliflower until soft
2. Either blend the cauliflower until smooth or mash them as well as you can.
3. Then add them to your cooked potatoes and mash like normal.

Friday, February 17, 2012

Roasted Cauliflower with Parmesan

I did this recipe recently and my hubby and I loved it!  I got it from Giada de Laurentiis from the cooking channel.  It's easy and delicious.  This cauliflower turns out so creamy and flavorful.  It is spicy, so if you don't like the spice don't add the red pepper flakes!

Recipe courtesy Giada De Laurentiis
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
35 min
4 to 6 servings


  • 1 head cauliflower, cut into pieces (about 6 cups)
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • clove garlic, whole
  • 1 teaspoon red pepper flakes
  • 1 cup grated Parmesan
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

  • Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 8x8 baking dish and let cool, about 5 minutes.
In a small sauce pan, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper. Stir to combine. Pour the sauce over the cauliflower to cover. 
Bake until the cauliflower is cooked, about 25 minutes. Serve immediately.

Wednesday, February 15, 2012

Best Ever Apple Oatmeal Crisp Pie

Yesterday for Valentines Day I wanted to make my hubby one of his favorite desserts.  He love love loves apple pie and apple crisp.  I asked him which one he wanted and after much thought he decided on apple crisp.  As I was prepping I realized I lent my 8x8 pan to a friend I could only use a pie plate.  As I was putting the apples in the this pie plate it just didn't seem right to not have a crust.  I decided to take the apples out and add/make a pie crust.  I am so glad I did!  This pie with the apple oatmeal crisp topping is the BEST apple pie I have ever made/had.  I was completely surprised it was soooo good.  I am not a apple pie person....well I wasn't and now I have to say I am!   I am not however a store bought kind of pie crust person.  Pies just don't taste nearly as good if you don't make them yourself!  So please make this homemade pie crust.  It is fairly easy and its the most delicious pie crust EVER.  It's my southern family's you know it's gonna be good!  My pies may not look pretty but they sure taste good I promise. 

This recipe makes one pie.

Preheat oven to 350 degrees

Pie Filling:  
3-4 Granny Smith apples peeled and thinly sliced
1/2 c sugar
2 tsp flour
1 tsp lemon juice
3/4 tsp cinnamon
1/2 tsp ginger
Add all ingredients in a medium bowl and mix until well coated.  Then set aside.

Pie Crust:
1 cup flour
1/2 tsp salt
1 heaping 1/4 c butter flavored Crisco
3-5 Tbs ice cold water

Mix together the flour and salt in a medium bowl.  Cut in the Crisco using the a fork or pastry cutter. Until it looks like cornmeal.  Using a fork gently fluff in the water 1 Tbs at a time.  Until it looks like balls. Then with hands form into 1 ball.  Then roll out to the size of your pie plate. Put crust in the pie plate. Using a fork. poke holes throughout the pie crust.  

Oatmeal Crisp Topping:
3/4 c quick oatmeal
1/4 c flour (optional)  I forgot add it and it turned out really good.
1/2 brown sugar
1/4 tsp salt
pinch of salt
6 Tbs cold butter

Mix all ingredients together in a food processor  or in a medium bowl using your fingers until well combined. You want it to look crumbly.

Now pour apples in the pie crust.  Then add the Oatmeal crisp topping on top until well covered.  Bake at 350 for about 50 mins. The crust and the crisp should both be golden brown.