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Ginger Buttermilk Biscuits

Biscuits are one of the things I'm still working to master and I'd pinned this Ginger Buttermilk Biscuit recipe a while back. When the Taste of Home monthly Bakeable Challenge was announced as strawberry shortcake I decided to give them a go. One of my biggest struggles with biscuits is the cutting in of the shortening. Normally I'd use a food processor, but mine went to appliance heaven and I haven't replaced it yet. I used a pastry blender but didn't get the texture I was looking for so I switched to using my hands until I did.    I hate cleaning up flour off the countertop so I turned my dough out onto a pastry mat.  I was very happy with how easily it came together and how well it rolled out.  I got 16 biscuits with a 2 1/4" cutter. I've got a stackable set that I love and for these I used the straight edge. Look at all those chunks of crystallized ginger! I've always got it on hand because I like to snack on it. If you can't find it locally it
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Beat the heat with our most popular cool treats!

Temps in the 90s for several days straight has me looking for some treats to beat the heat, so I've gathered up some of the most popular cool treats to share with you today. 1) Affogato You might be wondering, what the heck is an affogato?  In Italian, affogato means "drowned," and in the case of the dessert, you are drowning gelato or ice cream with a shot of coffee or espresso.    2) Strawberry Patch Frost 3) Honey Rum Grilled Banana Split 4) Strawberry Rhurbarb Ice Pops 5) Cowtipper Shake 6) Homemade Fresh Strawberry Ice Cream 7) Graham Cracker Fried Ice Cream     8) S'mores Milk Shake Enjoy the campfire treat in drinkable form! I love any excuse to break out the kitchen torch 9) Blueberry Lemonade Popsicles From scratch lemonade is the base for this fruity treat. It's also great with strawberries, blueberries, blackberries or a combinations of them all!

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nut

Tomatoes with Buttermilk Vinaigrette

I spent most of this winter eating the same two steam in bag veggies, but the weather is heating up and I was looking for some easy new sides.  I found these Tomatoes with Buttermilk Vinaigrette on the Taste of Home website and had everything on hand to make them. During the season I get tomatoes from a local farm but in the off time I always keep a few packages of Sunsweet Wild Wonders in the fridge.  They're great for snacking.  I added the dressing ingredients to Ball jar and shook it, this made it easy to store in the fridge until it was time to serve it.  This was the perfect patio dinner alongside some grilled chicken. Thank you so much to Judith F. for sharing her recipe!  Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Taste of Home Community Cook?  Check out the requirements and apply here.       Tomatoes with Buttermilk Vinaigrette Print With Image Without Image Ingredients 3/4 cup buttermil

Garlic Chive Whipped Butter

I was pleasantly surprised to find the previous owner of our house had planted chives and I've managed to keep them alive. My newest way to use them is this Garlic Chive Whipped Butter from Taste of Home. Nothing makes me happier than a recipe that's simple to put together but can be used in a lot of different ways, and this is one of those!  I've used it to make grilled cheese, you can top baked potatoes, add to fresh veggies like corn or green beans. It was also amazing to finish a steak.     Don't have chives?  Basil would be excellent as well. Thank you to Sue S. for sharing her recipe! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Taste of Home Community Cook?  Check out the requirements and apply here. Garlic Chive Whipped Butter Print With Image Without Image Ingredients 1/2 cup butter, softened 1/4 cup grated Parmesan cheese 1 tablespoon minced fresh chives 1 to 2 garlic cloves, m

Grilled Potatoes and Peppers

  It's the final day of #BBQWeek and I'm closing it out with Grilled Potatoes and Peppers. I'm all about reducing the amount of dishes I have to wash so instead of mixing the ingredients in a bowl and then putting it in a packet, I used 13x9 disposable pan and covered it with foil. I had some wonky shaped potatoes, so I just made sure that all the pieces were about the same size overall. I used red and yellow bell peppers and cut them into similar size chunks as the potatoes.  The type of onion was unspecified in the recipe, but I've always got Bermuda onions on hand. This made an amazing side dish to grilled chicken, and it also was fantastic the next day with some scrambled eggs wrapped into a flour tortilla. Thank you to Susan N. for sharing her recipe!  Hope you've enjoyed #BBQWeek as much as I have, and if you try any of the recipes I'd love to hear from you! Print With Image Without Image Grilled Potatoes and Peppers Ingredients 8 medium red potatoes, cut

Old Fashioned Whoopie Pies

I hope you are enjoying BBQWeek as much as I am! Today I'm sharing one of our favorite desserts, whoopie pies.  These are perfect for a barbecue because they are individually portioned and are hand held, no silverware required! This recipe is from Taste of Home and is featured as their #Bakeable challenge for May.   Though I've made them in the past, most of the versions have started with a cake mix.  This one is the real deal completely from scratch.  I used a cookie scoop to get nice equal portions, and my first sheet came out of the oven flat. I ended up chilling the dough for 30 mins and the next ones came out perfect.  For the filling, I used the vanilla extract that was called for but didn't really think that there was enough vanilla flavor so I used the seeds from a whole vanilla bean as well.  The filling was looser than I'm generally used to, but set up nicely in the fridge.  While they are not the same as a New England style whoopie pie, they are absolutely d