food isn't any good unless you have some fun!

come on in and enjoy!

Monday, June 29, 2015

Advanced Popsicles 1

Hey again everyone!

It's getting to be awful warm out again, so it's time for popsicles! I know I've blogged a few popsicles in the past, but here are two more ideas that are a little more advanced in execution. As before, credit for the popsicle genius goes to my fiancé J!

This first recipe is for Apple Creamsicle Popsicles and uses apple soda as a base, then have some spiced apple syrup, half and half, and some caramel sauce to accent and make them creamy. These are approximately 50% soda, 25% apple syrup, 25% half and half, and a drizzle of caramel sauce. Keep in mind the cream can be added at the tip or bottom of the popsicle to make a cream end or it can be added to the mix to make the whole thing an apple creamsicle. In the same vein, the caramel drizzle can be added to the popsicle mix then poured into the molds, or it can be added directly to the molds themselves. Freeze well, then enjoy!
Ingredients for apple popsicles/creamsicles!
The apple creamsicles poured into their mold! Notice they are not poured all the way to the top, or they'll overflow!

For this second set of ideas, the base is the same and the add-in ingredients are different to get you differently flavored popsicles!

The base is approximately 85% milk, 10% half and half, and the last 5% is a dash of vanilla extract, a scoop or two (depending on how you like it) of brown sugar, and a drizzle of caramel sauce.

To make Butterscotch Popsicles, add in large chunks of broken up butterscotch candy (if the pieces are too small, then they will just dissolve away), add the butterscotch pieces to the molds directly and do not stir once they are added. Freeze well and enjoy!

To make Cookie Dough Popsicles, use either homemade or store-bough cookie dough and break into the amount and sizes you would like. Add the cookies dough pieces directly to the molds as with the butterscotch popsicles, and do not stir so the pieces do not break up or all fall to the bottom. Freeze well and enjoy!

Savor it!
love, rue (and J)

Monday, June 22, 2015

Lime Cornmeal Cookies

Hey everyone!

I am so sorry that it has been so long! As I said in my last post, I have been incredibly busy, so much so that I'm not sure that I'll be returning to a regular posting schedule yet, but here is one recipe for you at the very least. My now fiancé J made these cookies according to the linked recipe below with only one change which I'll outline, which is why I can't post the recipe directly- it belongs to someone else!

The recipe is here at The Kitchn called Cornmeal Lime Cookies.
The change that my fiancé J made was that he soaked the cornmeal in 1/4 cup of liquid until it was absorbed, which made for chewier cookies which stayed together better.
Let me show you some pics!

Here is your arsenal- fairly straightforward cookies except for the cornmeal and limes!
And here is everyone ready to be mixed- zest of limes, dry ingredients, butter and sugar for creaming, and soaked cornmeal (and don't forget the lime for juice!).
Cream your butter and sugar, beat in the lime zest and juice, then beat in the eggs and vanilla.
Then mix in your cornmeal and dry ingredients.
Bake on a nonstick sheet!
And while they cool, make a glaze of lime juice, lime zest, and confectioner's sugar.
Here's your easy glaze!
And here are your cookies right out of the oven...
And here they are all done and glazed- yum!

Savor it!
love, rue

Saturday, May 23, 2015

My apologies- Capital B Busy!

Hi everyone,

I'm so sorry that I haven't posted in a few weeks and it might be a few more weeks before I get back to it.
I've been capital B Busy these past several weeks- I got rear ended, didn't have a car for 3 weeks, then I got engaged and I'm in the middle of moving! So it's all ultimately good stuff- the BF has become the Fiance!

Thank you for your patience and I'll be back posting as soon as I can.
Savor your food in the meantime!
love, rue

Monday, May 11, 2015

Cinnamon Rolls

Hey everyone!

This post is rather straight-forward. Most of you know and probably love cinnamon rolls, the cousins of my absolute favorite, sticky buns. But how many of you make them yourselves? They're so easy it's hard to pay for one or want a store-bought one after you make them yourself a few times!! So it's not a specific recipe, more a technique, so here goes!

The BF rolling up the cinnamon rolls.
The BF and I made two sizes- smaller ones for me...
And jumbo ones for him!
The cream cheese icing comes together fast- butter, cream cheese, vanilla, 10x sugar, and a pinch of salt!
And here are the finished rolls! You can tell we couldn't wait to eat one before we took the picture even :)

I just use the same recipe for the dough as I do for my sticky buns- recipe here.
Then roll out your dough, fill with butter, cinnamon, and sugar to your taste, roll up, and slice to whatever size you prefer. Let rise overnight in the fridge or for 30-45 minutes in a warm room. Bake at 375 F in a plain buttered pan (probably a 9x13 for the whole batch, depending on roll size) for 35-45 minutes or until golden brown.
Make whatever kind of icing you like best, and top your rolls- and enjoy! We made cream cheese frosting, but you can use plain, or the BF even used some leftover icing from making White Russian Cupcakes. Make it how you like it!

Then gobble your cinnamon rolls up like the deliciousness they are- for breakfast, or anytime!

Savor it!
love, rue

Monday, May 4, 2015

Avocado Deviled Eggs

Hello again!

This time we've got a collaborative effort on the inspiration and execution of this recipe. The BF and I have been keeping a list of things to make and trying to get one crossed off now and again between everything else. So this last time we made Avocado Deviled Eggs. I love deviled eggs, and so does the BF, though we have our differences (I am not a pickle juice fan), and we both love avocado, so it seemed like a no-brainer. Also, healthier! Let's go!

Here's the arsenal- simple, and tweak according to your tastes!!
Here's the filling in my mini food processor.- for more eggs you'll need a bigger one, a mixer, or do batches! But the mini one sure is cute!
Alright, here are the eggs almost done- filling and whites, just waiting!

Avocado Deviled Eggs
-6 eggs, hard-boiled
-1 avocado
-1 1/2 tablespoons mayonnaise
-2 teaspoons good mustard
-optional: lime juice, pickle juice, other spices, etc.- make it how you like it!)
Peel your hard-boiled eggs, cut in half lengthwise, and separate the yolks.
To the yolks add your avocado, mayo, mustard, salt and pepper to taste, and anything else you’re putting in the filling.
Use a masher, blender, or food processor to make your filling mostly smooth.
Pipe or spoon (both techniques are in the pictures- to pipe, put your filling in a ziplock and snip the corner, or use a pastry bag) your filling into the waiting egg whites, sprinkle with paprika, and you’re done! Enjoy!

You can either spoon or pipe the filling into the whites- my eggs had no lime juice or any acid, and I spooned them, while the piped ones are by the BF and are a little more zesty- make it your own!

Savor it!
love, rue