I have never made a homemade biscuit. I meant to a million times but decided against it at the last minute for a package biscuits. Don’t judge me; you know you have done it too!
I have heard stories on the secret to tender, flaky biscuits. When to put the butter in, when to cut the butter into the flour, how you need to work quickly so the butter doesn’t melt too much, don’t over mix the dough or use this flour or this type of butter.
I never knew what to do.
So after a long search, I found a recipe via Pinterest by Mom on Timeout. It looked amazing, easy and I had exactly what I needed at home. So into the kitchen I went and whipped up a batch. They were delicious, soft and doughy inside with a light flake on the outside. Everyone gobbled them up. This is definitely a recipe that I am going to come back to time and time again.
I was finally able to spend some time cooking in the kitchen. With all that has been going on Mr. Sweet & I have been eating out a lot. It is a shame!
“The Pioneer Woman Cooks: Food from My Frontier” is Ree Drummond’s second cookbook. I have been a fan of Drummond’s blog “Pioneer Women” for quite some time now. Instead of giving you her background, you should take a look over at her blog. It is well worth it.
“Food from My Frontier” is great for beginners and people who like step by step photos. Cooks can compare their dishes with the book and make sure they are on the right track. Another great feature was that many of the entries had a section called “Variations”. In them, Ree mentions possible ingredient substitutions, dishes that could be paired with the recipe and enchantments. There are recipes ranging from breakfast, appetizers, soups, supper, sides, canning and desserts.
Something you should know about this book: Some of the recipes are already on her blog and can be printed out for free. If I like the author enough I tend to spend the money so I can have the book, with all the recipes in one place, to enjoy at my convenience.
Note: This cookbook is not for everyone. Her food is very decadent with a lot of butter, oil & red meat – not for people who are on special diets or restrictions. This cookbook is not for vegetarians, vegans or others with allergies and or a gluten-intolerance. Unless you’re burning tons of calories working on a farm every day, these recipes are too high in calories for every day meals. Do enjoy them though on occasion and share with friends!
I am always looking for new recipes to try out. Since we often have someone come over during the week I am always looking for easy and simple recipes especially when it comes to dessert.
So when I found Pioneer Women’s Blackberry Cobbler I was happy – only five ingredients, easy instructions and an hour in the oven. I substituted the blackberry for raspberries and decided to serve the cobbler with vanilla ice cream and raspberry sauce. Everyone happily ate it up!
The raspberry sauce I served the cobbler with was homemade. I love making sauces at home because you know exactly what is going into it with no extra hidden ingredients or preservatives.
Yields approximately 1 ½ cups
1/2 cup sugar
1/4 cup water
12 ounces raspberries
Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve or store in an airtight container, refrigerated, for up to 5 days.
This recipe is nothing new. No invention of the wheel or an amazing new recipe made with a crazy new ingredient. Here lies a recipe for waffles. Use it for a breakfast, brunch or piled high with ice cream for a late night snack. Enjoy!
1 cup all purpose flour
3/4 cup cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons sugar
1 1/4 cups water
4 large eggs, separated
1 1/2 teaspoon vanilla
1/2 cup unsalted butter (melted)
Combine flours, baking soda, baking powder, salt and sugar. Whisk to mix. Add water, egg yolks and vanilla and whisk until smooth.
Whisk in melted butter. Beat egg whites in another bowl until stiff peaks form, then fold into batter, half at a time. Keep folding until smooth. Pour into waffle iron and bake until golden brown.
adapted from Tyler Florence
4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
Dried Parsley, Oregano and thyme (I only had dried on hand)
4 large eggs
1/4 cup extra-virgin olive oil
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1 lemon, juiced
2 tablespoons unsalted butter
Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Place flour in a shallow platter and season with a fair amount of salt, pepper, parsley, oregano and thyme (seasoned to your preferred taste); mix with a fork to distribute evenly. In a wide bowl, beat the eggs to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dip the chicken in the egg wash to coat completely, letting the excess drip off, dredge both sides of the chicken cutlets in the seasoned flour. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter. I usually place a paper towel on the platter to soak up the excess oil from the chicken.
Add the wine, broth, and lemon juice to a headed skillet. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet – this will help to thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan. Simmer gently for 2 minutes to heat the chicken thoroughly.
I served my chicken with rice boiled in chicken stock (instead of water) and green beans! Enjoy!
My version of comfort food is anything Mexican. Tacos, burritos, enchiladas, nachos, you name it. Anything topped with salsa and avocado hits my sweet spot. I generally end up reaching for some beans, spices and cheese when I want comfort.
Authentic Mexican food is a rich, enchanting mix of flavor, color and texture. Garlic, onion, cilantro, oregano, cumin, and chili powder! Oh My!
Here are a couple of recipes I have been dying to try!
Cheesy Double Bean Quesadillas with Homemade Avocado Ranch from How Sweet it Is
Chicken Chimichangas from Blog Chef
Cheesy Corn Cakes with Spicy Avocado Salsa from Simply Delicious
Chicken Enchilada Pizza from How Sweet it Is
So I was in a rush the other day. My sister and her boyfriend were coming over for our weekly game night/movie night/drink a bottle of wine night. I made adorable mini meatloaves, mash potatoes, biscuits and veggies. I wanted to have a little dessert but didn’t have the time or the energy to make something elaborate. That is when Pinterest came into play.
I am constantly looking to Pinterest for ideas and saw a wonderful picture of brownie waffles. How cute I thought! How quick! How different!
I made the mix, sprayed the iron with PAM and popped the batter in.
Problem 1: I walked away (even thought it was only 3 minutes)
Problem 2: I placed a bit too much batter into the iron.
Problem 3: I was in a rush.
Problem 4: Please see picture.
Yikes! There was batter everywhere! Dribbling down the cabinet and on the floor!
I do take responsibility for this Pinterest fail. I am not sure if I will ever try it again, but the end result was cooked brownie pieces scraped off of the iron and a lot of mess to clean up. It was yummy, but not at all pretty.
Mr. Sweet & I were invited to dinner two Sunday’s ago. I am always one to bring something when invited over. Be it a bottle of wine for dinner, a six-pack for the game or dessert for after dinner.
I have had this Chocolate Peanut Butter Torte pinned on my “Sweet Tooth” board on Pinterest for months now. It’s the definition of decadent – a thick Oreo crust surrounds a fluffy peanut butter mousse with chocolate chips and peanuts sprinkled within and covered in a dark chocolate ganache topped with even more peanuts. Peanut butter and chocolate are good enough on their own and pretty unbeatable when they’re together.
At first glance, the recipe may seem a bit time-consuming and overwhelming. While there are several steps required to make this torte, they are simple and quite easy to do.
You can find the recipe in Dorie Greenspan’s cookbook “Baking from My Home to Yours” or this adapted version on Annie’s Eats.
This dessert is rich and decadent. As in, take a tiny sliver. Addicting and delicious you are going to want to make it again and again. Don’t say I didn’t warn you!
Note: Dorie’s cookbook is amazing! Give it a try. I have made Classic Banana Bundt Cake, Apples Muffins, Allspice Crumb Muffins and many more I haven’t blogged about.