Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!
This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!
I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!
It's countdown time! It's New Year's Eve! A day all about counting down...and time to add my Top 10 of 2012 into the mix! What a great year with so many fabulous recipes - both that I found and tried, and all those fantastic recipe at my weekly Scrumptious Sunday Recipe Link Party! Thank you for helping me maintain my addiction.
Here are my Top 10 Recipes of 2012, as picked by you, my readers! (Click on the recipe name to take you to the full recipe!)
I sure hope everyone had a fantastic Christmas! Did you get out for Boxing Day shopping? We decided it was a "stay at home in the pj's" kind of day - a little quiet after all the hustle. We had a wonderful Christmas, the kids were spoiled by family and friends, and Santa too! They had a blast, and that's the best part. Seeing their joy :-) Oh how I love Christmas!
This week, being the last link party for 2012, I invite you to share your favourite recipes posts from 2012! Head on over to the party and link up! Don't forget, all featured
recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!
Christmas has come and gone...and oh what a Christmas it was! We had a wonderful time celebrating with my family, my brother and sister-in-law hosted, and in a few days we will celebrate with my in-laws as they are coming to visit! I feel so spolied to be surrounded with loving family and friends! Santa was good to us....hope he was good to you too!
Now that all the cooking and baking is done, the next big question is...what to do with all the leftovers?! And so...this link party was born. I invite you to share your posts with recipes for Christmas leftovers! Help all us fellow cooks out! I look forward to reading all of your recipes :-)
Recently I received a gift box from Kellogg's containing great ingredients to make Christmas themed Rice Krispie treats. My oldest son and I were pretty excited as we love to create in the kitchen. The box included regular and Vanilla Rice Krispies, marshmallows, Wilton decorating supplies, and wrapping bits so that we could make gifts out of our treats!
We spent part of our Sunday creating these treats - making our Rice Krispie squares as per the standard recipe, and then quite a bit of time decorating and creating our masterpieces! Here is a sampling of our art:
Thanks Kellogg's for the providing me the means to add a little extra quality time with my son!
Apparently I am on a cookie kick! You'll see why below :-) And I'm always on a slow cooker kick (especially with hockey season...perhaps you've seen some of the recipes from my Slow Cooker Thursday series, such as Beef Barley Soup and Tuesday Tortilla Soup!). I am super stoked about the new Crock-Pot that I recently received...there's a review coming next week :-)
Back to those cookies....this weekend I am SURE that oldest and I will be baking special cookies for Santa. I've also got plans to make special Christmassy Rice Krispie Squares with all the treats that recently arrived from Kellogg's. But I do need to come up with a good cookie idea...and there were lots to choose from in this week's Scrumptious Sunday! Thank you!
Please go visit all these hard-working bloggers and check out their recipes!
If you are featured, please grab a
BUTTON and display it proudly!
Hello my friends...I know that I have been a little slow posting features this month...but I am happy to say that I am now on my Christmas break from work for the next 18 days...so I will be catching up on the blog when time allows (aka...during nap time! LOL). I know, you get it!
What a month thay December has been. Busy. Lots of overtime at work. Extra fun times at school - like our oldest son's first Christmas concert and first school dance :-) Well, the dance is tomorrow, but I am pretty excited to go (parents get to go too!). I am super lucky that my Mom is available to watch the toddler so that I can attend the dance (hubs has to work otherwise he would be there too).
Rather than making you wait any longer, I am super excited to share with you the features from Scrumptious Sunday #40 and #41. There are some fantastic recipes here, I encourage you to go and check them out!
If you are featured, please grab a
BUTTON and display it proudly, you've
Hello everyone! You are probably wondering, where did Slow Cooker Thursday go?! Well, hockey is on hiatus until after Christmas, so we have our Thursdays back, and I've decided to take a break from Slow Cooker Thursday until the new year. Instead...today you get this FABULOUS cake recipe...please read on, and enjoy!
It's hard to believe that Christmas is almost here. Are you ready? I'm nearly there. My gingerbread kick continues, which is strange because as I've mentioned before, I am not a fan of molasses, which is in every gingerbread recipe I've seen. However, when I found this recipe for "Warm Gingerbread Pudding Cake" I knew that I needed to try it. The recipe had me at "Warm" :-) I found the recipe in one of my favourite cookbooks, "Whitewater Cooks with Friends". Here is the recipe:
1/4 cup butter, room temperature 1/4 cup sugar 1 egg, room temperature, slightly beaten 1/2 cup molasses 1/2 cup warm water 3/4 cup brown sugar 1 1/2 cups hot water 5 tablespoons butter, room temperature
Preheat your oven to 350F.
Grease an 8 x 8 glass baking dish with cooking spray or butter.
In a large mixing bowl, combine the flour, ground ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Mix well.
With your mixer, beat butter and sugar together until well combined. Add in beaten egg, mix until just blended.
In a glass measuring cup or glass bowl, combine the molasses and warm water. Stir to combine.
Slowly add the flour mixture, alternating with the molasses mixture, into the butter mixture. Mix well.
Pour the batter into your greased dish. Sprinkle (cover) with brown sugar.
Mix the 1 1/2 cups of hot water with the 5 tablespoons of butter. Stir to melt the butter. Very slowly, very carefully pour the water mixture over the cake batter. Do not be afraid, you dish will look like a whole lot of water...but have faith!
Very carefully, place your dish in the oven. Bake for 35-40 minutes. When the top is cracked, the cake is done.
Serve warm with ice cream or whipping cream.
VERDICT: We really enjoyed this cake. Even me, the not-really-a-fan of molasses, I liked it too! I loved the harder top layer and the ooey-gooey inside too. It was quite comforting, and with the melted ice cream all over it...oh yes...very tasty!
Hello everyone! My name is Nichi (sounds like Niki) and I blog over at The Mandatory Mooch.
I'm honored to be a guest here today....thanks, Dawn!! Growing up
I was always mooching food off of my dad. Hence my nickname "Mooch". To
me there are certain foods out there that you just have to
have...therefore, making them a "mandatory mooch" if someone has it.
Today I'm sharing my Pistachio Cupcakes with Cream Cheese Buttercream Frosting. I hope you enjoy.
A few months ago my oldest son and I entered a cooking/baking competition together through Better Together BC, and while we did not win the competition, we had a lot of fun making the video and baking together, and we still believe that we have a winner of a recipe :-) I've decided to share it with you here today! These 7 Layer Cookies are so easy to prepare, it's a perfect project to do with the kids. And it's also great as we plan ahead for our Christmas baking. With a little preparation at the start by lining up all of the ingredients, this is an easy treat for the little ones to create. Here is the recipe:
Hello everyone! I sure hope this post finds you well. And not too overwhelmed that we are less than 10 days to Christmas...eeks!
I don't know about you, but there seems to be so much happening all at once. Important people feeling under the weather, prepping for the holidays, trying to create the magic for the kids and have some extra fun this time of year.
I have 3 days of work left for this calendar year, and I am so looking forward to the break :-) A few weeks off at home with my children, hubby, extended family...and hopefully a little time to catch up on all things blog!
Please join me in welcoming Libby from TwirlandTaste to Addicted to Recipes today!
After a life as political and charity fundraiser and working in our family lawn, industrial and farm equipment business, I'm writing my second book. It's a book about entertaining, cooking and twirling with a focus on my native Tennessee. Twirling is living life to the exponential! I adore pearls, champagne, homemade sweet pickle spears, caramel cake, fascinating people, and all God’s creatures, great and small. I’m honored to host the TwirlandTaste blog and through it have met so many wonderful cooks and interesting people from across the country. Please join us on PINTERST and Facebook if you’re so inclined. My sous chef and editor, Senator who is a white lab always by my side, and I always love hearing from you. We wish you a very Merry Christmas and hope you enjoy this sweet holiday treat that could even put a smile on old Scrooge’s face.
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring consistently. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
4 tablespoons butter 3/4 cup sugar 1/4 cup light brown sugar 1/4 cup evaporated milk 1-1/2 cups marshmallow creme 1/3 cup peanut butter 1-1/2 cups chopped salted peanuts (optional) Melt butter over medium heat in pan; add sugar and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.
1 (14-ounce package) caramel candy 1/4 cup cream 1 tablespoon butter Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 - 30 minutes.
Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet) 1/3 cup butterscotch chips 1/3 cup creamy peanut butter Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container. NOTE: I usually substitute peanut butter chips for the butterscotch in the top layer or half them in both layers. It’s up to you and insanely delicious either way.
Every year I host a Christmas Baking Exchange at my house. It's always fun, a little crazy, and we all end up with an amazing selection of baking treats! This year we had a great variety of treats, including butter tarts, Candy Cane Skor bars, and White Chocolate Cherry Shortbread.
For my contribution, I decided to go with Peaches and Cream Cookies. A few years ago one of my friends made some cream cheese cookies for the exchange which were to die for, and this recipe spoke to me as one to try, because of the cream cheese. Here is the recipe:
Peaches and Cream Cookies (Source: Taste of Home Best Loved Cookies & Bars)
1 cup butter, softened 1 package (3 oz) cream cheese, softened 1 cup sugar 1 egg yolk 3 teaspoons vanilla extract 2 1/2 cups flour Peach Jam
Cream the butter, cream cheese and sugar together in a large mixing bowl until light and fluffy. Beat in egg yolk and vanilla. Add the flour and mix well. Cover and refrigerate for 1 hour.
Preheat oven to 350.
Shape dough into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the centre of the ball. Fill the indentation with about a 1/4 teaspoon of peach jam.
Bake for 9-11 minutes, or until set. Remove to wire racks to cool.
VERDICT These were a tasty little cookie. I love cream cheese cookies. I could have used more of the jam with the cookie though, so next time I will make a bigger indentation and add more jam. I shared these with my Grandparents, and my Grandma reported that my Grandpa was particularly fond of them - yay! Another winner :-)
I write a food blog...which means I cook and bake...a LOT. And what goes hand-in-hand with cooking and baking? The MESS I leave behind. Thank goodness for my dishwasher (I'm not talking about the husband variety...though I am super-thankful for him and his help!) - I am talking about our kitchen dishwasher, you know, that handy-dandy machine that we use every.single.day to clean up all of my (OUR) messy dishes!
What good is a dishwasher without a good dishwasher detergent? Did you know that this weekend, YOU have the opportunity to try Finish Quantum for FREE? That's right, this weekend, across Canada, you can participate in the FINISH QUANTUM TRADE-IN EVENT! Starting Friday December 7, 2012 through Sunday December 9, 2012, you are invited to JOIN THE REVOLUTION!
Here are the details...THIS WEEKEND, at participating Walmart stores across Canada, the Finish Quantum team will be hosting “TRADE-IN” events, at which consumers can bring in their empty dishwasher detergent and trade it in for a FREE* specially-marked box of Finish Quantum!
*Each box will have a mail-in rebate for a full refund – so essentially, trade in your empty box for a FREE box of Finish Quantum!
Finish is CONFIDENT that YOU will be happy you made the trade! See you at Walmart this weekend! December 7-9, 2012 - mark your calendar!
Disclosure – I am participating in the Finish Quantum Trade In Event Blog Tour by Mom Central Canada on behalf of Finish. I received compensation as a thank you for participating and for sharing my honest opinion. The opinions on this blog are my own.
Hello all! I am Carrie and I blog over at Frugal Foodie Mama about my life as a stay-at-home mom to a baby and a teenager, my family's journey to become a little more eco-responsible everyday, and how I still manage to stay a foodie on our one income budget. Please stop on over and say hi!
Okay, okay... I know. It is December. Why am I making ice cream, right? Well, we have had our share of a few cold days here in the Mountain State, but it is in the 60's today. Yes, it is December 3rd and in the 60's. I know some of my friends in other parts of the country are craving some crisp, cold days as temperatures climb in the 70's and 80's where they live. So, yes! I am making ice cream in December. Is there really any time of the year when it is inappropriate to churn homemade ice cream? Let's be real here. ;)
After making what my son calls my "fancy" flavors (CLICK HERE to check out my recipe for a festive Cranberry Cheesecake Ice Cream), I decided to make a flavor that he could appreciate- Mint Cookies & Cream. If you fancy the Mint Oreo Blizzard from the Dairy Queen, then you will LOVE this homemade ice cream recipe.
What you will need:
14 oz can sweetened condensed milk
2 cups milk (I used 2% organic milk)
1/2 tsp vanilla extract
A tad less than a 1/2 tsp of peppermint extract (Be cautious with the peppermint! It is strong. A little goes a long way.)
5-6 drops of green food coloring (optional)
1 cup, plus 1/2 cup of crushed chocolate cookie sandwiches (yeah, like Oreos ;) )
Crushed ice and rock salt for your ice cream maker
Before you get started with your ice cream mix, be sure you chill the container for your ice cream maker in the freezer for at least 15 minutes.
In a medium bowl, whisk together the condensed milk and the regular milk. No kidding this is the base for almost all my homemade ice cream recipes. I prefer using the sweetened condensed milk because there is no need to use sugar. Typically if you use sugar in your ice cream base, you have to heat the liquids and then you have to wait for them to cool and then chill the mixture.
Too. much. time.
Now whisk in your vanilla and peppermint extracts. Add in green food coloring 2 drops at a time until you reach your desired tint of green. You can, of course, just skip the food coloring altogether. My son just prefers the mint ice cream to be well.... green. ;)
Now you have your mint ice cream base. Pour it into the chilled ice cream maker container. Churn for about 25 minutes, then add the cup of crushed cookies and mix in the ice cream maker for another 3 minutes.
Once your ice cream is done churning, scoop it all into a freezer safe container. I added an additional 1/2 cup of crushed cookies and mixed them into the ice cream at this point. This is also optional, but I like to have a few big chunks of cookies in my ice cream. :)
The ice cream needs to set up in the freezer for at least 4 hours, preferably overnight. When you are ready to serve, let it sit out at room temperature for about 10 minutes. Homemade ice cream freezes harder than store bought ice cream.
Just scoop and serve! To make this a little more festive for the holidays, you could use the seasonal Oreos with the red cream centers in this recipe... oh, and the green food coloring to make it extra jolly! ;)
Last weekend was the biggest game of the year for the CFL, the Grey Cup. I'm not a big football fan, but my hubby is. And of course, he really really really wanted to watch the Grey Cup live...and he likes to have his appies. He's a typical hubby, likes his wings and beer, but I wanted to try some new things, and when the opportunity came up for us to try the new Castello Alps Selection cheeses, it seemed like the perfect pairing!
I took a look at all the options for the Castella Alps varities - Hirten, Chiantino, Weissbier and Classic. I read up on all of the descriptions, and decided that the Hirten was the one to try for Grey Cup Sunday. It seemed like a good fit with the other "goodies" that were planned for the game (aka beer and wings)...something a little more refined, tastier, and goes well with the beer in beautiful stein that Castello Canada shared with us!
When I was at my local retailer picking up the cheese, I found in a Castello brochure a few recipes, and the one paired with the Hirten cheese caught my eye as one I should try especially since I like to try new recipes! Here is their recipe:
1 red-skinned apple, cut into very thin wedges 3 tablespoons liquid honey 2 teaspoons white balsamic vinegar 3 tablespoons raisins Cheese for the tray: Castello Alps Selection Hirten, cut into small pieces
Fold the apple wedges into the vinegar when cutting them out. Add honey and raisins and marinate the apples for approx. 15 minutes.
Remove apples and raisins from the marinade. Serve them with cheese wedges and crisp bread of your choice.
VERDICT: In addition to the Castello Alps Hirten, I also picked up some of the Dofino Roasted Garlic Havarti, which gave us a nice, balanced looking little tray. The two cheeses are very different in flavour, which I really liked. The havarti was good, but the Hirten was oh-so-good. My husband and I really enjoyed it and even our 5 year old was devouring it! This is one cheese that I would most certainly be adding to a cheese tray to serve to guests or to take to a pot-luck in the future!
You can find Castello Canada on the web and on follow them on Facebook! There are tonnes of great recipes to be found there, contests, and coupons!
Disclosure: I received compensation as a thank you for sharing my
honest opinion of this product.
Christmas is coming, Christmas is coming! I have really been craving gingerbread cookies lately. Which is funny, because I am not really a fan of molasses, yet I've been on a gingerbread roll. Sometimes I confuse myself LOL. I've been wanting to make gingerbread cookies, and I like cookies that are soft and "dippable" in tea. I came across this recipe and thought I should give it a try!
Chewy Ginger Cookies (Source: Taste of Home, Best Loved Cookies and Bars)
3/4 cup shortening 1 1/4 cups sugar, divided 1 egg 1/4 cup molasses 1 teaspoon vanilla extract 2 cups flor 1 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cloves
Preheat oven to 375.
Cream shortening and 1 cup of sugar in a large bowl until light and fluffy. Add in the egg, molasses and vanilla. Mix well.
In another bowl, mix together the flour, cinnamon, ginger, baking soda, salt and cloves. Slowly add to the creamed mixture and mix well.
Roll into 1 inch balls. Rolls balls in the remaining sugar. Place on ungreased baking sheet, approximately 1 1/2 inches apart.
Bake for 9-10 minutes or until lightly browned. Cool on wire racks.
VERDICT: These were very close to what I was looking for! They were a tad crunchy for me, but I think if I bake them for about 1 minute less they will be just perfect! A nice, tasty, Christmas treat!