I am a self diagnosed canned pumpkin junkie. This time of year I come up with all sorts of reasons to use it; cooking, baking, or otherwise. That is just how these mini pumpkin milkshakes cam to be. They are so creamy and taste like your favorite milkshake just collided with a pumpkin pie. They’re rich, so making them in mini form seems to be the perfect choice.
Served up in mini glasses also make them adorable to offer to guests or little ones during your next gathering or special dinner.
I’ve never made hard candy before. To be honest, the idea of making any recipe that requires using a candy thermometer has scared me in the past. But, this Halloween I thought it was the perfect time to put my fears aside and give it a try. I’ve always wanted to make homemade lollipops so I decided to start there. After doing a bit of research, I discovered that the ingredients needed are super minimal. Like, two. TWO. That’s simple enough for me! The base of my lollipop recipe requires only two things; sugar and corn syrup. I added in food coloring and candy eyeballs (for the spook factor). I used Sugar In The Raw Organic White® which is unbleached and true to its natural color (like the original Sugar In The Raw®), but its finer crystals make it perfect for cooking and baking because it blends easily into any recipe. This was key for making our green lollipops!
Need to whip up some halloween cupcakes in a hurry? Last minute school party or neighborhood treats? These mini monster eye cupcakes are the perfect spooky treat (and they happen to be really, really simple to make!).
This summer we’ve done our share of grilling and experimentation with hot dog toppings (remember these bruschetta topped dogs?). And now that we’re moving along into football season, I know we will have plenty chances to serve up a hungry crowd. Since I’m always looking for creative ways to spice up a meal, I decided to top these Hebrew National hot dogs with a Vietnamese style topping.
I love so many things about this topping. It’s fresh and crisp (think cucumber, carrots, lime, and cilantro), and it has some heat (I made a Sriracha ketchup to top it all off.
Looking for a flavorful tostada recipe? Well, these babies are bringin’ it! We served these chicken and black bean tostadas this weekend at a small end-of-summer gathering with friends and they were a hit. It was the last few days before the kids returned to school and we wanted to make the most of it. Great food and wonderful company was in order!
We teamed up with Pacific Foods who know a thing or two about great flavors and making things simple. I’ve gotten a lot of inspiration recently from their “Foodie Party” Pinterest board. They sent over some delicious products like Roasted Red Pepper Organic Hummus and Salsa con Queso Dip that our guests devoured while we set up the tosatada bar. And their Refried Black Beans just might be my new favorite thing. They have a hit of green chili that step the beans up a notch.
Summertime and grilling go together like …. well, like summertime and grilling. And this summer we’ve been experimenting with new recipes and flavor combos (like this Bruschetta Hot Dog) which make grilling a lot more fun.
Mixing up traditional grilling staples (like Hebrew National Hot Dogs) with unusual grilling items like watermelon and jalapenos keep thing interesting.
To accompany our Hebrew National Hot Dogs, we decided to try a new recipe: Grilled watermelon with jalapeno, lime, and sea salt. Definitely a unique pairing and WOW it was good! The watermelon had a nice grill flavor on the outside but was still cool and juicy on the inside. And the kick from the jalapeno was married nicely with the lime and sea salt. This recipe is one to try at your next BBQ!