Chocolate Cream Pie

I have been craving pie lately but couldn’t figure out which kind I wanted. I looked through both of my pie cookbooks as well as through my Grandma’s recipes and another old cookbook I have. Nothing jumped out at me, so I decided to look in the index of one of my pie books. FINALLY! A recipe for chocolate cream pie caught my attention and I decided that’s exactly what I wanted to make. I strayed from the recipe on the crust that was supposed to be used because I don’t have/didn’t want to get out and buy vodka. Instead I used a recipe for an all-shortening crust from the author’s mother and it works perfectly. Ready to make a delicious pie? Continue reading

Buttermilk Biscuits

Say it with me: three ingredient buttermilk biscuits.

Super easy, super fast, super delicious! I recently bought a 32 ounce jar of peach and ginger preserves from work (which are to die for) so I figured that I would need some biscuits to put the preserves on. What better biscuit than a dense, flaky, buttermilk biscuit?

Continue reading

The Pioneer Woman’s Cinnamon Rolls

For many years in high school and early college, I was obsessed with watching the Food Network. Almost any time the TV was on when I was watching, it was more than likely a show about designing cakes, making meals, or food competitions. One year a new show came on called The Pioneer Woman. I immediately fell in love with the show and ended up buying one of her cookbooks. This one to be exact.

After spending time perusing the cookbook, I finally came across a cinnamon roll recipe I wanted to try. However, the recipe would make 40-50 rolls, which is wayyyyy too much for me to eat by myself. I spent time halving the recipe then worked through it a couple of times to tweak it some more to my personal tastes. It’s sweet but not overbearing and has just the right amount of spice and flavor to it. Unfortunately with this batch I left out a few ingredients (so that step won’t be pictured). The good news is that the cinnamon rolls proofed and baked just fine and don’t taste too bad!

Continue reading

I’m Still Here!

Wow, it’s been almost a month since I posted anything. I promise I have been cooking, I’ve just been cooking recipes from other blogs. It doesn’t seem right to me to write about another blog’s food. Below are links to some of my favorite recipes I’ve tried lately!

  • Chorizo sweet potato skillet – I’ve made this without chorizo both times.
    • It’s delicious either way you spin it I’m sure
  • Zuppa toscana – who doesn’t love a hearty soup in this cold weather?
    • P.S. we’ve been getting very unusual weather here in Tennessee the last couple of weeks. Does anyone want me to send some cold weather and/or snow your way?
  • Raspberry lover’s quinoa – a filling breakfast that is delicious with a dollop of vanilla Greek yogurt on top!

Alright, so I have made more than that, but the other recipes were from cookbooks. If you try any of these recipes, let me know what you think!

On another note I recently rediscovered how delicious grinding whole bean coffee is. It started at work where I have the choice of Nestle instant ground coffee (disgusting) or grinding whole beans from a local roaster. The choice is obvious. It’s rare that I drink my coffee with anything but milk/cream and some sugar, but I’m able to drink the fresh ground coffee black with just a small bit of sugar for some sweetness. So I went to one of the local grocery stores and purchased some for myself and had my dad mail me the coffee grinder. Best. Decision. Ever. What are some of your favorite whole bean coffees to drink?

Packing on the Pounds

Pound cake that is.

Yesterday I was reading a book called A Place at the Table by Susan Rebecca White when one of the main character’s grandmother made a pound cake. Reading about it got me craving one, so I figured I would find a recipe in one of my many cookbooks and make my own. The first place I looked was my grandmother’s cookbook. Lo and behold, I found a recipe for pound cake!

Continue reading

It’s a Learning Process

The great part about baking is learning what you can and can’t use in recipes. Cooking is fairly easy – you can throw ingredients together and don’t really have to worry about using precise amounts of any given ingredient. Baking is tricky, though. If you use too much or too little of an ingredient, it can ruin the whole batch.

I wanted to make peanut blossoms to go with the rest of the desserts I made for our neighbors. Let’s face it, being on a baking kick and having no one to give your treats to isn’t any fun and leads to stomach aches and regret… or is that just me?

Continue reading