It’s been a while since the last time I posted but that’s because I took some time off to learn video editing. I made my very first Japanese candy video and I’d have to say, it was so much fun! I love watching them on YouTube so it was interesting to go “behind the scenes” to try it out for myself!
This is a sponsored post thanks to the generosity of Marimo Marshmallow Store. However, all opinions are my own.
You already KNOW how much I love Japanese candy, especially the DIY kits. As a matter of fact, I’ve got my 3-year-old niece hooked on them also! Next time she visits, she’ll be in for a real surprise because Marimo Marshmallow Store was kind enough to send me a whole box of Japanese Candy (and even a few DIY Candy Kits!). ヾ(｡･ω･)ｼ
The last time I was at Whole Foods, they had a huge table full of fancy sugars in all sorts of different blends. One of them was their homemade vanilla sugar. I was juuuuuust about to buy some – until I saw the price sticker. Ummm no.
Vanilla sugar is one of those things that you can EASILY make yourself using your leftover vanilla bean pods (not to mention, it costs a whole lot less than buying it pre-made!). Not only do you get to use the seeds in your dessert recipes, you get to use the pods in your sugar – I like to think of it as a 2 for 1 type deal.
This post may contain affiliate links so that I can make a little moola to go towards the ingredients for my next recipe!
I’ve been wanting to redo my brown dresser since the day it became a TV stand. I got it free and it works fine so I really don’t see the need in going out and spending money on a new one. (I’d rather have that money in my savings account than underneath my television set!) I wanted it to look rustic so I decided to give chalk paint a try.
The only problem? The dresser is partially made out of particle board so distressing was going to be a challenge.
My goal was to spend as little money possible so I made my list and headed to the store. Chalk paint, wood filler, cheap brushes, sandpaper…I was all set. Once I got back, I realized I had forgotten something.
A drop cloth. Crud.
There was absolutely NO WAY I was driving back across town to the hardware store so I decided to head to our neighborhood market to see what I could find. I knew I needed something that was ultra strong and tear resistant (I didn’t want to risk getting paint all over my hardwood floors) and it would also be nice if there were some ultra savings attached to it too. I walked up and down the aisles, trying to figure out what to use.
Simplicity + a few key ingredients + layers of flavor = The Tuscan Way of cooking. See how I used it here with these delectable Baked Meatballs in Marinara Sauce!
Francesco Bertolli once said, “Pure and natural ingredients, prepared in all their simplicity, is the essence of great Italian food”.
Oh, how true that is. Just look at some of the best pasta recipes; they are so simple yet are very bold in flavor.
This approach, known as The Tuscan Way, was my inspiration behind this recipe for Baked Meatballs in Marinara.
Uncomplicated and ready in under 30 minutes, you only need a few ingredients to pull it off.Read more
To get ready for game day, I’ve teamed up with Hickory Farms to bring you these fabulous Beef Summer Sausage Sliders. Each one is topped with tangy fennel slaw, creamy gouda cheese, and crisp iceberg lettuce. They take literally minutes to make and taste absolutely incredible (and no, I’m not exaggerating!).
Oh, and you better make extra because they will go quickly!
This is a sponsored post thanks to the generosity of Hickory Farms. However, all opinions are my own.
There are three types of people in this world – those that go to football parties for the game, those who are there for the commercials (like during the Superbowl), and those who are there for the food. I fall into the latter category. Football parties are notorious for their amazing array of menu items like wings, potato skins, nachos, and of course, sliders. Read more
It’s Tip Tuesday and this week I’m going to show you a better way to smash garlic other than using a chef’s knife.
So this is how I was taught to smash garlic. It’s not really the safest way in the world, especially if your hands are wet or the knife is still slippery from chopping other foods. I’ve had a few close calls with this method, mostly when I worked in restaurant kitchens and was trying to smash a million cloves of garlic as fast as I could. I’m not sure why I didn’t think to use something safer and I’m lucky I made it out in one piece!
I’m honored to have this opportunity to share with you an important message from CARE about girls education and how you can help support students in developing countries. (It’s free!)
It took me 35 years to reach the point to where I can actually get up before the sun and still feel like a human being. I start my day at 3:30 a.m., but I remember back when I was in school, waking up at 6:30 seemed like the hardest thing in the world. I’d have to say that was my biggest challenge when it came to attending school.
However, getting up early isn’t even on the list of challenges for some girls around the world. Read more
One of the best things about carving pumpkins (or making pumpkin puree like I did yesterday) is being able to roast the seeds. Not only are they completely addictive, they are exceptionally good for you too! In this week’s Tip Tuesday, I’m going to show you my fool proof method for making the perfect little fall snack. Plus, I’m going to throw in some flavoring ideas to get you started (Pumpkin Pie flavored seeds, anyone?)
There was a time when the only way I knew to make pumpkin pie was to open a can. I was young and didn’t realize that making pumpkin puree from scratch was even possible (I was a kid, what can I say?). This all changed one Thanksgiving when my grandmother walked in with two beautiful pumpkin pies – except they were different. The color was way more intense and with the first bite, I realized the flavor was also. (Not to mention, the texture was velvety smooth and didn’t have that cottage cheese mouthfeel.) I realize there are already a million and one tutorials for pumpkin puree all over the internets but this one is special. This is the one my grandma taught me.
The following recipe for pumpkin puree is in loving memory of my grandmother Inez.
I make roasted butternut, acorn, and delicata squash on the regular and pumpkin puree is really no different. The only real difference is that the pumpkin puree is well, pureed. This can be done with a food mill, immersion blender, food processor, potato ricer – just whatever you have that will pulverize it.
As a matter of fact, to roast any kind of squash, simply cut it in half, pop it into a hot oven and bake until it’s tender. That’s basically it.
In today’s Tip Tuesday, I’m going to show you how to perfectly melt butter in the microwave without it splattering everywhere and causing a gigantic mess!
Butter. Glorious butter.
It’s safe to say I have a slight obsession. I use it in e-v-e-r-y-t-h-i-n-g. I usually have at least two pounds in the fridge at any given time (both salted and unsalted). When that runs low, I pull another box from the freezer (butter freezes amazingly well, btw). My friend Jessie from Carolina Farmhouse Kitchen says she panics when she gets below 3 pounds (which is totally understandable!). I used a bit today in a slider bun recipe that called for vegetable oil. Since I didn’t have any, of course I went with what I do have – and that’s (you guessed it) BUTTER.