September 14, 2017

Versunkener Apfelkuchen gluten-free

Because it's been a few years since I'd made an apfel kuchen for my German-loving sons, I thought perhaps something like that would be the perfect recipe to highlight September's #ImprovCookingChallenge ingredients APPLES & HONEY. (The Improv Cooking Challenge is a once-a-month blogger recipe challenge lead by Nichole from Cookaholic Wife. You are welcome to join us for the monthly linky party...)

While googling honey + apfelkuchen I came across "sunken apple and honey cake" by Smitten Kitchen. I thought it looked beautiful and would be easy to adapt to an almond flour recipe to keep it gluten free.

The cake tasted wonderful, according to two of my four taste-testers. (One didn't like the honey flavor and the other dislikes anything that has the "eggy taste")

I thought it perfect for breakfast or brunch!

August 10, 2017

Peach Æbleskiver with Habañero Honey Whisky Glaze

Our August ingredients for the #ImprovCookingChallenge are the unlikely duo of Peaches & Peppers. Usually my go-to with these two ingredients would be a salsa sorta like the one I created here five years ago... But, since my sis handed me down a cast-iron æbleskiver pan, I figured it was about time we tried that out -- making some peach-filled itty-bitty round Danish pancakes/doughnuts.

(The hot-pepper glaze was just a happy little afterthought!) 

If you have never made æbleskiver before, I recommend you try a recipe using regular flour.

Also, I will suggest that having a filling (many cooks serve plain with jam or syrup on the side) makes these more difficult to turn properly. Other than that, these little guys are fun to make & eat.

Let's start with the glaze: Boozed + Infused is where I found the recipe for the Habañero Honey Whisky. It was quite simple to make. 
  • 1 habañero pepper, quartered & seeded (unless you want it super hot!)
  • 1/4 c. honey
  • 1 cinnamon stick
  • zest from 1 small lemon
  • 1.5 oz. water
  • 1 c. whisky
Put the first 5 ingredients in saucepan, simmer on low for 5 minutes. Remove pepper and let the remaining ingredients cool. Strain honey mixture into jar & combine with whisky. Shake once or twice a day for 3 days. Strain through coffee filter into decanter. Let infusion rest a few days before using.
 To make the glaze:
  • 1 T. butter, melted
  • 1 T. Greek yogurt
  • 1 c. confectioners sugar
  • 1 T. habañero honey whisky
Mix yogurt & melted butter until smooth. Stir in sugar. Whisk in the whisky!
This glaze was amazing! It totally elevated those peach-filled pastries.

Now for that æbleskiver recipe -- the first batch I made with coconut flour, and they weren't bad; we just prefered the ones made from almond flour.
  • 1.5 c. almond flour
  • 1 T. honey
  • 1/2 c. Greek yogurt
  • 1/2 c. milk
  • 1/4 teaspoon salt
  • 3 eggs, separated
  • 1 peach - peeled, pitted & finely diced
Separate eggs and whip the whites. Whisk first 5 ingredients and egg yolks together in a bowl until batter is smooth. Gently fold in the whites. Allow batter to stand at least 15 minutes.
Heat (maybe a half teaspoon in each cup) oil in æbleskiver pan over medium heat. Drop about a tablespoon of batter into each cup, top with around a teaspoon of the peaches, then top with another teaspoon of batter.
Cook until bubbles form around the edges, then turn the batter a quarter turn with a chopstick. The wet batter should slide down into the cup while the browned portion rolls upward. Repeat process until the pastries are browned all around.
Makes 24 æbleskiver. 

Now you don't HAVE to enjoy your æbleskiver with a bottle of iced coffee, but I highly recommend it!

OK -- so go check out the links below where my friends share their peaches & peppers recipes:

August 8, 2017


My hubs finished building me the best housekeeping tool in the world!
Messy desk?

No problem!

Didn't dust the piano?

Who cares!?!

Extra work space looking cluttered & guests are stopping by?

They'll never know your dirty little secret!

This tool even works on thus morning's dishes & algae-fied aquariums!

Get your husband to build this time-saving invention today!

posted from Bloggeroid

July 13, 2017

Italian Berry Mule

As I googled recipes utilizing BERRIES & BALSAMIC vinegar for July's #ImprovCookingChallenge I came across one I couldn't shake. Actually, I could shake...

There's a little bit of quite a backstory, you can skip down to the  ^*^recipe^*^ if you wish...

This story actually begins in 2006 with the death of our friend who was a fighter pilot. (You can read about his widow's & their 5 kids' story in this incredible book.)
Folds of  Honor is an organization that steps in to help families of our military who have paid the ultimate price for our country. It has been exciting the past few years to watch the breadth of FOH's fundraising grow. At first it was golf tournaments, soon QT was involved and now there are many major donors giving to honor the sacrifices made for our blessed nation.
So when Budweiser advertised their tribute, we had to buy a carton (even though we don't like beer...)
Perhaps you've seen this ad:

^*^*^*^*^*^*^*^*^*^*^recipe^*^ *^*^*^*^*^*^*^*^*^

First I made a ginger syrup with about 8 oz. ginger I thinly sliced with the mandolin. Boiled it up with 4 cups of water and 2 cups sugar, then simmered for an hour. I strained it into glass bottles & refrigerated.

For the mule (adapted from here) we used the following ingredients:
10 raspberries
1 shot vodka
2 t. fresh lime juice
1/2 t. balsamic vinegar
1 T. ginger syrup
beer to top off

Muddle raspberries in a cocktail shaker. Add ice and remaining ingredients excepting beer and shake well. Strain into an iced highball glass and top it off with the beer.

10 blueberries
1 shot vodka
T. ginger syrup
1/2 t. balsamic vinegar
beer to top off

Muddle blueberries in cocktail shaker. Add ice and remaining ingredients but the beer and shake well. Strain into an iced highball glass and top it off with beer.
(light up the night!)

If you're looking for more BERRIES & BALSAMIC recipes, please check out the links below:

Balsamic Berry Hand Pies

While I do love me some balsamic vinegar on my caprese, I'd never thought to use it in any but savory dishes. When July's #ImprovCookingChallenge ingredient list popped up, I figured I'd pass on this month's entry -- Berries & Balsamic -- yuk!
So I googled berries & balsamic - who knew it was a "thing"?! I figured I'd better try it, just in case the fellas might like it.
I used a mix of blueberries & raspberries.
The filling wasn't quite as bright-colored as I'd hoped, but it sure tasted killer
Turns out, balsamic vinegar enhances berry flavors!

I made a gluten-free pie crust and cut rounds.
Added a large dollop of filling, then topped it with a second round.
Since gf pastry doesn't always brown nicely, I brushed the tops with beaten egg & sprinkled sugar over before baking.
The crust was super flake-y and could not contain all the goodness that was the balsamic kissed berries!
So yummy! 

Good to the last crumb!

Here's what I used to make the filling:

  • 12 oz. blueberries
  • 12 oz. raspberries
  • 2 T. balsamic vinegar
  • 1/2 c. sugar
  • 1/4 c. cornstarch
  • 1/4 c. honey
  • 1 T. fresh lime juice
Stir in sauce pan over medium heat until mixture thickens.

Check out these other recipes from my fellow "Improvists" -- you won't be sorry!

July 12, 2017

~ June Celebrations ~

June was jam-packed, as usual...

From the time of my MIL's birthday on the 2nd until my birthday 3 weeks later, we kept busy crafting & baking & celebrating. (3 birthdays, 2 anniversaries & Father's Day...)
(from a shirt for my mom's 58th anniversary)
(lil' somethin' for my man to carry around -- I ordered it here)

(we might or might not've eaten our way across town during our anniversary weekend...)

(a raggy banner I made for the headboard)

(fudgy cookies for my chocolate-addicted f.i.l's b-day... ☺)

(don't mind these -- they were just gf tart cherry bittersweet chocolate chip...)

My sis made a big party @ her house to celebrated Father's Day + my birthday.

The very best part of my birthday was having all my fellas together at the same table!