A Bohme Cooked Meal

Monday, September 26, 2016

Crispy Skillet Hashbrowns

I love potlucks for the sole reason that I usually walk away with a recipe that I love and use at future gatherings. If you are not sure about the power of this recipe then trust that an entire staff of 20 people were drooling over this dish.  One testimonial is, "If I were on death roe, this would be my last meal."  I can't argue with that statement.  I will say that this recipe is NOT for the health conscious.  Although most of my recipes are for my inner fat kid and are laced with butter!  I used Onions and fresh garlic in my first attempt!  Not to mention this was my maiden voyage of my cast iron skillet!   Now go buy your booty a few potatoes and make this dish.

Recipe from Maryellen Parker

3 Russet potatoes, scrubbed and rinsed but not peeled
Pinch of kosher salt and freshly ground black pepper
Lots of bacon fat or real butter (if serving vegetarians)
Optional: Onions, Peppers, Fresh Garlic, etc.

Scrub and rinse your potatoes. There’s no need to get rid of the skins if you don’t want to. (Cheat: can substitute Frozen Ore Ida shredded potatoes, if doing this, do NOT thaw, place frozen potatoes directly on the hot skillet, take about the same time to cook as raw potatoes. Raw potatoes keep their crunchy texture better and less likely to get mushy, but when in a pinch, Ore Ida comes to the rescue!).

Shred your potatoes. (hand grater or food processor, not too thin)

 Immediately put the potatoes into a bowl of cold water. Soaking the potatoes in the water removes some of the starch (keeps the potatoes from turning an unappetizing color and sticking to the skillet).

Once the potatoes have soaked for a few minutes, squeeze them out and put them on a clean dish towel. Getting rid of the liquid is key to getting a crispy potato. Wrap them up in a clean dry dish towel and squeeze out any excess water or put them in a cheese cloth, wrap it in a ball, and start twisting the water out.

Now preheat a large cast iron skillet over high heat. You want to make sure the pan is very hot. Add a good (way more than you probably think) amount of real butter (or bacon fat, which I prefer, if not feeding vegetarians). Add the shredded potatoes, turn the heat down to medium-high, and spread them out in an even layer. It’s important to choose a large enough pan so that the potatoes can cook in a thin layer. I only used 2-3 potatoes for a 12-inch skillet. (Can also add onions, peppers, whatever else here if you’d like).

Now you wait. It will be tempting to turn the hash browns as soon as you see some color on the bottom. Resist the urge! When you think the hash browns MUST be ready to flip, wait a bit longer.

When you’re absolutely sure that the potatoes are crispy enough on the bottom, it’s time to turn! Take a butter knife and cut it in half or quarters. Make sure you cut all the way through. Loosen the hash brown all around the edge. Use a metal spatula to carefully get all the way under, beginning at a cut surface, and flip. This is one way to check the done-ness. If it looks good, flip the rest. Add more butter (real butter) along the sides and seams. The second side will take about half as long to cook.

 Season the potatoes generously with salt and freshly ground pepper.

The second side will cook faster than the first, so keep an eye on it! You can also put the whole skillet in the oven and broil at the end to get them extra crispy. I usually do this.

Ps. if using bacon fat, start the bacon in the cold cast iron skillet, laying the strips in the skillet before you turn on a low to medium-low flame. Soon the bacon will begin to release some of its fat. When it starts to buckle and curl, use the tongs to loosen the strips and turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly and cook to desired crispness. Lay the cooked pieces on a paper towel, brown paper bag to dry. And voila, you have some tasty hot bacon fat in your skillet ready to cook some taters! Depending upon how much bacon you could, you can pour out some of the fat before putting taters in the skillet. You don’t need them swimming, but close to it.

Monday, September 19, 2016

Candied Bacon

Have you ever tried food and wish that you had tried it years earlier. I had that moment this last week.

I love bacon...apparently I really love bacon when it has been smothered with brown sugar. It changes EVERYTHING!!!

Candied Bacon

1/2 cup brown sugar 
1/2 tsp. Black pepper
1/8 tsp. Red pepper flakes

1. Preheat oven to 350.
2. Lay bacon out on a silpat or on  parchment paper.
3. Mix remaining ingredients and spread it over the bacon. 
4. Cook bacon for 30-40 minutes until crispy. 

Seriously....make this! NOW!!!

Sunday, August 21, 2016

Tomato Tortellini Soup


We had a few chilly weeks here and I needed something to warm myself up with.  So I ended up deciding to make this delicious soup. It was rich and creamy.  The tortellini added a great depth of flavor.   It was so filling.  Next time I make this I will take the pasta and cook it separately because the left overs were more like a sauce and not a soup.  I would make this again!!!

1 medium onion diced or 1 cup
3 garlic cloves, minced
1 teaspoon olive oil
1 spring of fresh rosemary chopped or ½ teaspoon dried
24 ounce can diced tomatoes
15 ounce can tomato sauce
½ teaspoon dried oregano
4 large fresh basil leaves or ½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
4 cups chicken stock
½ cup heavy cream
20 ounces three-cheese tortellini
½ cup shredded parmesan cheese + extra for garnish
salt and pepper, to taste (optional)
fresh basil, to garnish
shredded parmesan cheese, to garnish


1.Place the onion, garlic, and olive oil, and fresh rosemary in a 6-quart soup pot or dutch oven. Sautee over medium heat for 5 minutes or until the onions are translucent.
2.Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream and stir to combine. Simmer for 20 minutes.
3.Place the three-cheese tortellini into the soup and cook for 12-15 minutes or until the tortellini are tender and cooked through.
4.Serve and garnish with fresh basil and shredded parmesan cheese.

Sunday, August 7, 2016

Cherry Clafoutis

One of my favorite parts of summer is it being cherry season.  I was looking for a way to have my cake and eat it too.  What better than to make a pie that has a custard pudding filling and put my favorite fruit in it.

This was refreshing and light to eat.  I wouldn't change a thing about this recipe.  I would make this again!  I am so excited to have had this recipe.


Makes about 6-8 servings
20 oz fresh sweet cherries, stemmed and pitted
2 tbsp butter, melted
4 eggs
1 cup milk
3/4 cup flour
1/4 tsp  salt
1/2 cup sugar
1/2 tsp almond extract (or 3 drops of almond essence)
1/2 tsp vanilla extract
For Dusting
 powdered sugar

1. Preheat the oven to 350F. Grease a round 10 inch (26cm)  baking dish with butter. Dust with about 2 tbsp of sugar.
2. Arrange the cherries in a single layer; set aside until you prepare the batter.
3. Mix eggs with remaining sugar and salt. Stir in flour. Add milk, vanilla extract, almond extract and mix well until well blended. Add melted butter and stir to combine. The result is similar to crepes mixture.
4. Pour the mixture over the cherries.
5. Bake for about 40-45 minutes until puffed and golden brown. Cool on a rack for few minutes while it deflates. Sprinkle with powdered sugar before serving. Serve warm or chilled.

Sunday, July 31, 2016

Key Lime Pie

So decided to go the store to go buy the makings for Greek Lemon Chicken Soup.  I was walking through the produce and saw a bag of key limes.  I know right then and there that I wanted to make this pie.  I again forgot to take pictures of this because I shoved this in my face.  The graham cracker crust was mind blowing.  I used cinnamon graham crackers and it changes things for the better.  I didn't uses key limes and grabbed key lime juice from the drink isle.  This is a great summer dish and you only use the oven for a total of 20 minutes.

Graham cracker crust
  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
Key Lime Filling
  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
Graham cracker crust
  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
Key Lime Filling
  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Sunday, July 24, 2016

Hand Pies

You know you want to make one of my recipes when I forget to take pictures and just Hoover all of the food.  This recipe came out of the land of Pinterest.  It is full of flavor and it totally worth turning on the oven for a bit. 

Apple Hand Pies

Yield: 12-14 hand pies

Prep Time: 10 minutes, plus 10 minutes for glaze

Cook Time: 15-20 minutes


For the hand pies:
•1 box (14.1 oz) refrigerated pie crust (for two pies)
•1/4 cup unsalted butter
•1 can pie filling (I used cherry)
•1 egg white, beaten

For the glaze:
•1 1/4 cup powdered sugar
•2 Tbsp milk and 2 Tblsp. juice from pie filling


1.Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
2.use a can or class and punch out circles for the hand pie.
5.Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
6.Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
7.While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.

Sunday, May 22, 2016

Margarita Cupcakes

What can I say...these cupcakes are a delicious citrus filled happiness bomb. I can't tell you how many complements I got after making these. It tastes just like the real thing. The cake is lite and flakey and full of tangy lime. It screams summer to me. The next time I make I will use a cream cheese frosting with lime and tequila as it will hold up better to the summer heat. I also put a touch of salt on the limes as decoration. It helps make it very clear that these are margaritas in cake form. If you are concerned that kids can't have them you could cook the alcohol out and bring it back to room temperature...but what fun is that. Sometimes you just gotta have adult only cake.

Recipe from Brown Eyed Baker

yield: 12 cupcakes

prep time: 25 minutes

cook time: 25 minutes

total time: 50 minutes


For the Cupcakes:
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2¾ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt


1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don't worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.
*Note #1: If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
*Note #2: I used a Wilton 1M tip to frost the cupcakes.
(Recipe adapted from Confections of a Foodie Bride)

Sunday, May 15, 2016

Capreese Portabello Grilled Mushrooms

I went to a restaurant a few weeks ago and had a meal that made my mouth sing out.  I love those moments that food can provide.  Sheer bliss. However there is the moment directly after you finish your meal where extreme sadness washes over you knowing that you can't eat this every day without making yourself broke.

That's how this recipe came to be.
I love it because it is flavorful, quick to make and is filling!

There is no right or wrong way to do it and no specific amounts.  Triple it or make it for one... doesn't matter.

Portobello mushroom
Cherry tomatoes divided in half
Balsamic Vinegar

1. Brush off dirt and scoop out the gills of the mushroom. (I don't wash them as they take on to much water. Lightly oil and sprinkle salt and pepper on if you wish.
2.  Place on a heated grill pan and grill until heated through. 
3.  Add into the bottom of the mushroom, pesto, mozzarella, and cherry tomatoes and heat until melted.
4. Remove from the grill and add basil and drizzle with balsamic vinegar.

**Pro tip- You can reduce the balsamic vinegar in a pan until it becomes thicker.  Then drizzle it on the mushroom.

This is such a good recipe and it is healthy!

Can't go wrong with that.

Sunday, May 8, 2016

Zucchini Pineapple Loaf

Let me apologize for my not sharing one of my favorite recipes with you.  This loaf has great texture and flavor.  The pineapple and soaked dried fruit help keep it from getting dried out.  I consider these healthy and far from desert because they have fruit AND VEGETABLES! You can't get better than this.  I also love the fact that you can make these as muffins so that it is more grab and go friendly.  MAKE THIS RIGHT NOW!

3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
3 eggs
1 3/4 cups sugar
1 cup olive oil
2 teaspoons vanilla
2 cups grated zucchini, squeezed dry in paper towel
1 can (8oz.) crushed pineapple, drained
1 cup golden resins or cranberries (optional) soaked in hot water for at least 30 minutes and then drained

Preheat oven to 350 degrees and grease 2 5x9 inch loaf pans.
In a medium sized bowl, whisk flour, soda, powder, salt, cinnamon, nutmeg and cardamom until combined.
In a separate bowl, beat eggs for one minute.  Add sugar, mix until combined.  Add oil and vanilla, mix until combined.
Add zucchini and pineapple and stir with a spoon.
The mixture should be really thick.
Divide the batter between the two loaf pans.
Bake for 55 minutes or until a toothpick comes out clean.
Remove from the oven and cool the loaf in the pan for 5 minutes and then flip to finish cooling on a cooling rack.

Sunday, May 1, 2016

Melt in your Mouth Pork in a Crockpot

I have a slightly unhealthy relationship with my crockpot.  I love it!  There I said it.   Who wouldn't fall in love with a kitchen appliance that cooks for you while you run errands.  I love coming home to my crockpot who slaves away all day and makes my house smell delicious.  I will not be breaking up with my crock any time soon.

Ok.  All joking aside, this is a crazy easy dish to prep and the flavors and smells will remind you of Thanksgiving.  This is another one to bring into the regular rotation.

If you don't make this... you are loosing an opportunity to make your belly happy!  Thanks to my coworker who recommended this recipe to me.

1 cup chicken broth
1/4 cup soy sauce
1/4 cup balsamic vinegar
3 Tablespoons Honey
1 Tablespoon Dijon Mustard
2 Tablespoons Extra Virgin Olive Oil
1 cup minced onion
3 garlic cloves, minced
2 teaspoons driver rosemary
2 teaspoon oregano
1 teaspoon Thyme
1/2 teaspoon black pepper
1 Pork Tenderloin
1 Tablespoon corn starch
3 Tablespoons cold water

In a large crockpot, add all of the ingredients except fort the last three and mix until combined.  Then add the pork to the mixture.  Add the crockpot lid and cook on low for 6-8 hours or until the pork is fork tender.

Once the pork is finished cooking take It out and shred with 2 forks.  Strain the liquids and place in a small pot.  Heat the liquids to a simmer and while that is coming to a boil.  In a small ramekin place the corn starch and cold water and mix together.  Add the corn starch liquid to thicken into a gravy.  Once the sauce is thickened add the shredded beef back into the gravy and serve warm.

Sunday, April 24, 2016

Greek Lemon Chicken Soup

Summer is right around the corner and I am so very ready for it to happen! Say goodbye to the spiced pumpkin lattés and sweaters and hello to smoothies and short shorts.

However I got my braces recently tightened and so that means that for the next few days I get to eat like a damn toddler.  I needed soup.  I had pinned this recipe on my Pinterest ages ago and I really wanted to make it.

This soup is very tasty and fresh.  This will make it into the regular rotation of soups.  I made notes at the end of the recipe for some changes that I will make next time to make this meal perfect it but even as is this soup is a real winner!!!  I would serve it with a fresh cucumber and feta Greek salad!

Adapted from A Spicy Perspective


3 tablespoons Extra Virgin Olive Oil
8 cloves garlic, finely chopped
1 sweet onion, finely chopped
10 cups chicken broth
1/2 teaspoon red pepper
1 large lemon (all of the zest and juice from 1/2)
2 boneless skinless chicken breast
1 cup Israeli (pearl) couscous
2 ounces crumbled feta (I used a mixed herb)
Cilantro, Finely chopped
Salt and Pepper to taste


Put olive oil in a large stock pot.  Once oil is hot add the garlic and onion to pot and cook until the onions begin to soften and become translucent.  Add the chicken broth, zest and red pepper flakes to the onion mixture and place the chicken to the pot as well.  Bring to a boil and simmer for 20 min.   Add couscous to the pot and simmer for another 5-8 minutes.  Take the soup off the heat and add the lemon juice and feta (I added the feta to my individual bowl so everyone could determine how much they wanted).  Take the cooked chicken out of the pot and shred the chicken with two forks and add it back to the pot. Season soup with Salt and pepper to taste.  Garnish soup with cilantro. At this point the soup is completed.

Next time:I think I would make a cornstarch slurry or a roux to make the soup a bit thicker I would add 2 cups more chicken broth, and double the amount of couscous to 2 cups.

Friday, April 22, 2016

Frozen Lemonade

Last week the weather spiked up and make me so hungry for Summer to get here.  I wanted something refreshing to beat the heat.

I am not sure this is even blog worthy to post but it made me damn happy.  Drinks don't need to be really fancy.

Sometimes I forget that my blender doesn't need overly complicated ingredients.

Enjoy and lets bring summer on!

Raspberry Lemonade

Blend together and serve!

Sunday, April 10, 2016

Got Herbs?

Look at this sad pitiful basil plant.  I think it was sitting too close to my window.  Needless to say.  There were a lot of big leave and it needed to get a "Hair Cut".  I didn't want to make pesto so I wanted to dry them out for future use.

So I picked off the larger leaves and went to the internet.  I found multiple tutorials about how to dry softer herbs.  

I placed the leaves on a double lined paper towels on a microwave safe plate.  Then place a single layer of herbs on the plate and put a layer of paper on the top. 

**Please note that this recipe (mainly the times in the microwave) work best with soft herbs.  Microwave times will vary with herbs like rosemary. 

I placed this in the microwave for 40 seconds.  Then check in on the herbs to see if they are dry.  Then microwave in 20 second increments until the herbs are completely dry.  Mine took about 1 minute and 20 seconds total.

Please check your herbs at each increment as your herbs can burn.

IF you dry them out correctly you will have amazingly strong and fresh tasting dry herbs! 

This is great for those extra herbs in your fridge that are going to go bad in a few day!

Monday, March 7, 2016

Peach Cobbler

So I made this the other night and it was so fricken delicious.  Can we say FOOD GASM!   Sorry about the shady picture but you know when you have a cake in front of you that is so irresistible that you just ram your face into it and then think about taking food porn pics after...This was that recipe for me.  You get a picture of the mangled leftovers that I shamefully (without regret) ate by myself.

You will not regret making this.  It is buttery and sweet and creamy.  Everything you could want and so much more.

Go make this...for yourself and if you are giving you can share with someone you love.  If you are going solo on this bad boy...light some candles and set the mood for a sinful night in. It's that good!

Peach Cobbler
adapted from lilluna

1 15 oz. can of peaches with juice
1 15 oz. can of peaches drained
1 cup flour
1 cup sugar
1 cup milk
2 tsp. baking powder
½ cup butter
pinch of salt
1 tsp. almond extract
1/2 tsp. cinnamon

Preheat oven to 350.
Melt cube of butter in 9x9 pan in oven.
In a medium bowl, mix flour, sugar, milk, baking powder and salt. Mix well.
Take out the pan with the melted butter and pour batter mixture over it. Also pour cans of peaches (with the juice from one can) over it. Do not mix.
Bake for 45-60 minutes or until browned and batter is set.

Serve with ice cream!  Don't forget this part!

Sunday, February 28, 2016

Magic Shell

I love magic shell.  ALOT.  I love how it's liquid going on and hard once it arrives on the ice cream.  However I hate buying the stuff from the store. When I learned that you can make this at home with only 2 ingredients I was all over this!

BEHOLD....the key to my childhood happiness as an adult!

Magic Shell

2 cups milk chocolate chips, or semi-sweet
¼ cup coconut oil, I used the solid kind
Combine the chocolate chips and coconut oil together in a medium microwave safe bowl. Heat in 30 second increments, stirring in between each increment until chocolate chips are melted and stirred smooth.
Pour and drizzle over ice cream. Store remaining left overs in an air tight container at ROOM TEMPERATURE :)
Recipe from: The Comfort of Cooking

Sunday, February 21, 2016

Creme Brulee

I got a new kitchen toy!  I have ordered a sous-vide machine and I haven't received it yet.  But my blow torch that I bought to go with it just arrived so I need to make a dessert that went along with it.  So I went with making creme brulee!  Let me say that I am soooo happy I did the recipe from scratch.  This was so creamy and rich!  The only thing I would chance is to scrape off the bubbles on top before I put it in the water bath because it caused the edged to burn a bit when I was torching the sugar.

I will be making these again!

Nom nom nom!!!

Creme Brulee

4 cups heavy cream
1 1/4 cup granulated sugar, divided
1 pinch salt
8 large egg yolks
1 vanilla bean
1/2 tsp vanilla extract
Hot water for water bath

Tasty Mid Day Meals
Munch On A Tasty Lunch With Food Lion's Healthy Recipes. www.FoodLion.com
Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 - 6 oz ramekins or about 12 - 4 oz ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
Serve cold.
Recipe Source: method adapted from Alton Brown

Sunday, January 31, 2016

Cream o Cheese Pie

I am shocked that I have never posted this pie.What can I tell you about this recipe.  It is super easy to make and tastes like home.  My mom used to make this around all the holidays. Once November or December rolls around I start craving this recipe.  It has to be one of those really old recipes that came out around the time of TV dinners. This is really sweet but so am I so it works out.

I highly recommend this pie any time of year.  You can make it the night before a party and be a hit when you get there!


8 oz brick of cream cheese (softened)
15 oz can of sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 Graham cracker crust (homemade or store bought)
1 can cherry pie filling


Whip cream cheese in a bowl until it is smooth and fluffy.  Add condensed milk and blend until it is fully combined.  Then add lemon juice and vanilla extract.  Once fully blended our cream cheese mixture into a fully baked graham cracker crust.  Place this in refrigerator and chill for at least 2-3 hours.  Just before serving, pour cherry pie filling on top.  I never our the whole jar,  Just a little in the middle and then I set the cherries out for people to add more to the top.

Sunday, January 24, 2016

Red Velvet Gooey Butter Cookies

Cookies are cooling in my microwave to avoid being eaten by the dog.

This is my counter surfing dog after eating two ziplock bags of popcorn the night before.

When I made these cookies I had already made caramels, fudge, ginger cookies and egg nog cookies.  But I couldn't resist making these.  The red is so festive and frankly I love anything with the word Gooey in the title.  I had to make these.  They would be a great cookie for Valentines day!

2¼ cups flour
2 cups sugar
2 Tablespoons unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
8 ounces cream cheese, softened
4 Tablespoons butter, softened
1 egg
1 Tablespoon red liquid food coloring
½ cup powdered sugar
In a medium bowl, combine flour, sugar, cocoa, baking powder and salt and set aside.
In a large bowl, cream the butter and cream cheese together until smooth. Beat in the egg and the food coloring.
Add the dry ingredients to the cream cheese/butter mixture and mix until dough forms.
Cover bowl with saran wrap and let chill for about 2 hours.
When ready to bake, preheat the oven to 350 degrees F.
Place powdered sugar in a small bowl.
Roll dough into 1-inch balls and then roll each ball in powdered sugar. Place on a greased cookie sheet or one lined with parchment paper.
Bake at 350 degrees F for 10-12 minutes and let cookies cool completely on cooling wrack.
Store cookies in air-tight container for up to 3 days.
Recipe from The Red Velvet Lover's Cookbook

Monday, January 18, 2016

Ginger Garlic Drumsticks

Trolling Pintrest is something I do to kill some time before bed or at the doctors office.  Sometimes I find the base for a great recipe that for my personal tastes just needs tweaking.  I threw out pieces I didn't like and added some of my favorite things (cilantro!).  This recipe is so simple and packs a punch with flavor.  You could easily add a jalapeno for a kick.  This recipe could easily be a freezer meal.  Just stop at the marination and stick in the freezer.  The night before you want to use it just thaw in the refrigerator the morning before and yozza. You have an AMAZING main for your dinner!  Serve with cilantro lime rice and a salad!

2-3 lbs chicken drumsticks
8 cloves garlic
1 inch piece of ginger root
1/2 cup cilantro
1/4 cup soy sauce
1/4 cup olive oil
salt and pepper to taste
1/2 teaspoon cumin

Add all ingredients except for the chicken and blend in a blender until the mixture is completely combined.  Place drumsticks in a large Ziploc bag and pour the marinade over the top.  Seal the bag and let the chicken marinate in the refrigerator. I did mine the night before.

Preheat oven to 375 degrees.

Place chicken and all of the marinade on a baking pan.  I lined mine with a Silpat.  Bake for 45-60 minutes or until the chicken is cooked through and browned on the outside.  Serve immediately.

Sunday, January 10, 2016

6 minut microwave carmels

I don't like going to holiday gatherings or parties empty handed.  If I am ahead of the game I typically have some Ginger Cookies that I can pull out of the freezer and they taste like I just baked them.... you can even put them in the microwave for 30 seconds and nobody is the wiser.  However, my freezer was not properly stocked and I was left for a quick fix.   I made a quick batch of microwave fudge and these bad boys. 

I loved that I didn't have to make a giant mess or mess up a bunch of dishes or soften butter.  Quick and dirty baking.

I will say that although these caramels are sweet and delicious they don't hold their shape well at room temperature after cutting them so I will recommend that these be stored in the fridge and pulled out before guests come over or before you bring them to somebody.  Regardless of the shape they are taste little bites.


Adapted from Spend with Pennies

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup corn syrup
1/4 teaspoon salt
1/2 cup sweetened condensed milk

Butter a 9x9 baking dish. Mix all ingredients in a large microwave safe bowl and microwave on high for 6 minutes making sure to stir every 90 seconds. Pour into the dish and allow to cool completely.  Cut into small squares and store in the refrigerator until ready to serve. Allow it to come to room temperature for approximately15 minutes.

Sunday, January 3, 2016

Pumpkin Latte

I had a bit of pumpkin leftover from Thanksgiving and needed something to put it into.  I really enjoyed starting my week with this taste beverage.  I can only imagine that this would be an AMAZING addition to any family gathering in the fall or winter. 

6 cups Vitamin D Milk
4 cups strongly brewed coffee
1/2 cup pumpkin purée
3 Tablespoons Vanilla Extract
1/2 cup sugar
2 vanilla sticks

Combine all ingredients into a pitcher.  Stir until well combined.  Let sit in fridge over night.  Stir again before serving.  Heat in microwave until hot.  Optional: Serve with whipped cream and a sprinkle of cinnamon on top.