An absolutely scrumptious sweet potato pie recipe. The creamy sweet potato filling is spiced with nutmeg and cinnamon and baked into a flaky buttery crust then topped off with a silky smooth marshmallow topping.
A light pumpkin roll sponge filled with a creamy marscapone filling flavored with nutmeg and cinnamon. Eay to make this pumpkin roll is made with fresh roasted pumpkin and makes an amazing holiday dessert.
This pumpkin pie is made with freshly roasted pumpkin and topped with a cinnamon spiced whipped cream. The roasted pumpkin gives the pie it’s delicious deep, rich flavor and the cinnamon spiced whipped cream is the perfect topping for this pie. Making your pumpkin pie with freshly roasted pumpkin is easier than you think and well worth it!
A classic greek style Moussaka recipe that will bring Greece right to your table with tender layers of eggplant, potatoes, and savory meat sauce all topped with a creamy bechamel. This is comfort food at it’s best.
An easy recipe for homemade Cannoli that will help you make the best fresh incredibly delicious Cannolis. Everything is made from scratch in these including the ricotta cheese but don’t be intimidated they’re easy to make and well worth the effort. These are made with simple ingredients and if you don’t have the cannoli forms don’t let that stop you. They can be made easily with heavy duty aluminum foil or one of those disposable aluminum pans, jut cut to size and roll into tubes.
Ingredients
Makes 10-12 large Cannoli od 20-24 mini cannoli
Shells
1 1/4 cups of flour
1 tsp salt
1 tbs sugar
1 egg yolk (reserve the white for sealing the shells)
2 tbs well chilled butter
1/4 cup apple cider vinegar or white wine (if you have trouble getting your dough to come together add more wine or vinegar, do not add water)
Filling
1 1/2 cups ricotta cheese (well strained)
1/4 cup heavy cream
1 tsp almond extract
1 tsp orange zest
1/2 cup powdered sugar
some chocolate chips
Decorating
Some chocolate chips or sprinkles
A little powdered sugar
Start by mixing dry ingredients for the shells in a bowl, add butter and break it up with a fork creating a flaky mixture, make a well in the center and add egg yolk, mix the egg yolk in, add vinegar, mix everything well then knead until dough comes together. It wiil be dry if you have difficulty bring it together add a bit more vinegar until it comes together. Do not add water. Roll into a ball, flatten, wrap in plastic wrap and let chill in the fridge. Next make your filling. Add your heavy cream to a bowl and whisk until thickened. In another bowl add your well strained ricotta, break it up, add almond extract, mix that in and add powdered sugar. Mix well. Use a mixer and whip a bit until creamy. Take ricotta mixture and add into heavy cream. Add chocolate chips, grate orange zest on top, fold ingredients together cover and chill in fridge. Take dough and roll into a large square on a flat surface. Cut into evenly sized squares. Place cannoli form in center of square diagonally so you have points on the ends bring one point to the center brush with lightly beaten egg white (TIP: just use the egg white they seal far better, these will not open upon cooking) Press the other pointed end over and seal shut. Preheat oil in pan add cannoli shells a few at a time turning and frying until golden brown, remove and let drain on a wire rack with a pan under it. Next assemble cannoli once shells are cooled. Place cream in a bag, first fill one end of cannoli starting in the middle and bringing outwards, flip it and fill the other side. Place on a dish. Once filled dip ends in chocolate chips, sprinkle with powdered sugar and serve. These keep well in the fridge. The shells come out beautifully maintaining their crispiness and seal well using the egg white only. Serve and enjoy!
Full version of my homemade peanut butter recipe as an ASMR video for those who want to see the full process and watch those peanuts turn into a delicious nut butter!
There’s nothing like the freshly roasted peanut butter, it’s just bursting with flavor. Better and healthier than anything you can get from the store you can make a fresh roasted peanut butter at home in just a few minutes. Nut butters are a great source of protein and vital nutrients. They can be made quickly and store well.
Ingredients
Peanuts
Honey
Start by placing peanuts on a baking sheet inna singke layer. Roast at 350 degrees farenheit for a few minutes making sure not to over roast them. Let them cool and then place in your grinder, heavy duty blender or food processor adding one tablespoon oh honey per cup of peanuts. Let blend until nuts release their oils and mixture becomes creamy. Once done store in a glass jar.
An easy recipe for a delicious creamy cream of mushroom soup. Perfect any time of the year but especially so on those chilly days! This soup is super easy to make and cooks up quickly making it just right for those moments you want a healthy, hearty and nutritious meal that’s easy to make and yet very satisfying. It’s a great comfort food whether you serve it up in bread bowls or regular bowls. It can also be used in any recipe that you have that calls for cream of mushroom soup.
Ingredients
1 package of white button mushrooms
2 cups of vegetable stock
2 cups of milk
8 tablespoons of flour
oil for bottom of the pan
1 pat of butter
dash of heavy cream
2 cloves of fresh garlic
1 small yellow onion
salt for seasoning
black pepper for seasoning
cayenne pepper for seasoning
In a large pot, add oil enough to cover the bottom generously, add onion, garlic and let cook for a moment. Add sliced mushrooms, and cook until just lightly browned, add flour stirring well. If you need to add a bit more oil do so. Stir and let cook for a few minutes while stirring. Add vegetable broth stir well, add milk and stir well. Add seasonings, salt, black pepper, and cayenne pepper. Stir reduce heat cover and let cook. Cook on very low heat to prevent scorching and boiling over. Stir frequently to prevent sticking on the bottom and ensure creaminess. Cook until mushrooms are cooked and tender. Add a dash of heavy cream, stir. Remove from heat. Serve and enjoy!
A super easy bread bowl recipe perfect for soups, stews or snything else you’d like to fill it with! I love a good bread bowl and these are fun to make and fill. They hold up well with any filling without getting soggy on the bottom and you can save the centers to make an amazing fresh breadcrumb.
Ingredients
1 1/2 cups warm water
1 1/2 tsps salt
1 tsp sugar
1 tbs oil
1 package of dry active yeast
3 cups of flour
Sesame seeds for top (optional)
Add the warm water to a large mixing bowl, adding the sugar, salt,oil,and dry yeast. Mix well and let sit for five minutes until yeast looks foamy on top. Gradually add in flour, until dough comes together. Knead a bit dusting with flour, remove from bowl, knead on surface (not necessary, can knead it it bowl too, less clean up) bringing the outer edges in towards the center and pushing down. Shape into a ball and place into lightly greased bowl. Cover and let rise until dough is halfway doubled. Punch dough down, knead just a bit, shape into a ball, cover and let rise until dough has fully doubled. Preheat oven to 325 degrees farenheit and section dough into quarters. Shape into balls by bringing edges in to the bottom, placing onto a lightly greased baking sheet. Brush tops lightly with water, score the tops with a knife, sprinkle on sesame seeds, cover and let rise for 30 minutes or until they have almost doubled in size. Bake at 325 until golden brown on top. Place on a wire rack to cool. Serve and enjoy!
There’s nothing like the tase of fresh homemade butter! You can make it at home in just a few minutes with only a couple of ingredients. Whip it up and enjoy that fresh taste only a homemade butter can have. You get the added benefit of knowing you have a fresh and pure butter that has no other additives or harmful ingredients. Give it a try, I think you’ll love it!
Ingredients
Heavy cream 1 or 2 cups or as much as you like depending on how much you want to make
dash of salt
bowl of ice water
Ad heavy cream to a large mixing bowl, beat with a mixer until butter and buttermilk seperate. Gather butter into a ball and drop it into ice water. Strain and save the buttermilk. It’s great in pancakes, cakes etc.
Take your butter snd squeeze out as much buttermilk over the ice bath as you can. Pop into a container and refrigerate. You can also shape it into bars wrap in parchment paper, place in a freezer bag and it will store really well that way. Enjoy!
A quick and easy veal stew recipe for those moments when you want a healthy, hearty yet easy one pot meal. This stew incorporates fresh tomatoes and lots of veggies giving an incredible amount of flavor. Everything is sliced on the thin side which helps reduce cooking time. It can be made with beef rather than veal. Either way it makes a super tasty healthy hearty meal.
Ingredients
1 pound of veal or beef sliced on the thin side
1 small yellow onion
2 cloves of garlic
2 small stalks of celery
1 medium carrot
3 medium size potatoes
1 cup of peas
1 cup of sliced mushrooms
2-3 vine ripened chopped tomatoes ( remove peel by blanching before chopping)
1/4 cup olive oil or oil of your choice
salt and pepper to taste
Dash of red pepper flakes
Dash of cayenne pepper
A bit of chopped parsley for garnish.
Directions
Add oil to bottom of medium size pot, add diced onion, garlic, celery, carrots and beef. Cook until lightly browned. Add tomatoes and let cook down a bit stiring well. Once tomatoes are tender stir well until they are thoroughly crushed. When meat starts to become tender add you peas, mushrooms, and potatoes. Add about half a cup of water, a little oil and seasonings. Stir well cover and let cook until meat and poratoes are tender. When it’s done add a final spinkling of fresh chopped parsley on top serve and enjoy!
