I can’t tell you how excited I was when a new grocery store opened up near me and I learned that they sold spices in bulk. I was on cloud nine!! And even though none of my spices needed replenishing, I still had to go and check it out. (more…)
For some reason, when I would hear the words “fruit butter,” I would relate it to actual butter. But, it turns out fruit butter is actually just a really smooth, creamy, silky jam.
Fruit butters are made by slowly cooking fruit pulp and sugar to a thick, but spreadable consistency. Fruit butters do not use pectin as other jams may, so it keeps a nice smooth texture. I think now that I’ve tried the smoothness of the fruit butter, I don’t think I’ll ever go back to regular jam.
With apricots being in season, I was able to snag a bunch from my parents tree. I decided to try this amazing apricot butter recipe, and it turned out great! I love that it has a little less sugar than most jams, I think any more sugar would have been too sweet.
It is no surprise that I love to cook, and develop my own recipes. But, to my surprise, as I was researching a new recipe idea, I realized, I had no idea what the difference was between baking powder, and baking soda.
I figure whomever decided when to use what just knew what they were talking about. After some research, I found that they are both leavening agents [sodium bicarbonate to be exact], but are to be used for different purposes depending on the recipe and other ingredients you are using.
For instance. Baking Soda acts as a leavening agent, and works best when mixed with a liquid and an acidic such as buttermilk, lemon juice, yogurt, honey and even chocolate. When mixed with an acidic, it is then activated and produces carbon dioxide bubbles that expand as it is being baked so your baked goods will rise.
On the other hand, Baking Powder already has a built in acidic agent, called cream of tartar, and often times a drying agent like starch.
Here are a few other tidbits about baking soda and baking powder you may not know …
Plump, juicy tomatoes are a sure sign of a good summer. The best kind are straight from your garden, or from a local farm. I love eating them with only a sprinkle of salt, like an apple. A little girl told me once that she liked tomatoes better than candy, and she would know a good tomato since her family harvests over 62 varieties daily.
Not a tomato fan? Maybe you just haven’t met the perfect one. It’s quite possible since the type that are likely sold at your local grocer are nothing like the heirloom type I ate for dinner the other night. Keep reading to learn a little more about these lovely edibles and visit localharvest.org to scout out a local farm selling organic heirloom tomatoes to die for. (more…)
Summer is now fully underway, and if you are like me, you are taking advantage of it by grilling! I have to admit - I am a bit intimidated by the grill as it is usually my husbands specialty, but after using it a few times, I’m finding that it’s not so scary! (more…)
As we all know, the name s’more comes from a contraction on the words “some more.” But, did you know that it is still undetermined who exactly invented the s’more?
S’mores scream summer, they are truly a summer essential along with popsicles, hamburgers, and hot dogs.
While no one can pinpoint the exact time and place of the invention of s’mores, we do know that the s’more recipe was first published in a 1927 Girl Scouts Manual. Most likely it was passed from one campfire to another around the time of the invention of marshmallows.
Over the years, the s’more has kept it’s basic components- marshmallows, a cookie/cracker such as a graham cracker, and a piece of chocolate.
Here are a few alternatives to your average s’more.
One of my other loves, besides food, is reading. But what happens when you combine books with food? Pure reading enjoyment!! (more…)
We just spent a week in California and on my list of things to do was to visit my favorite strawberry stand and get a flat of the best berries this side of the Rockies (I’m sure that may be arguable). If you have never had a strawberry freshly picked, you’ve never had a strawberry at it’s best. They are juicy, so sweet and a deep red the entire way through. I have written about strawberry season before, but here are a few facts you mightn’t have known about the lovely deep red fruit that just about everyone adores. (more…)
I love learning about ingredients that I’ve never used before. I’m cooking up some Mexican food in my house this month, and one ingredient I’m running across quite often are Ancho chiles. So I thought I’d learn a little more about them! (more…)
To many, risotto is often though of as restaurant food because it is thought to be a difficult dish to make. But, after making risotto at home you will quickly realize that it’s is a lot easier than most cookbooks make you think.
Risotto originated from Northern Italy where rice paddies are abundant. The word risotto actually means, “little rice,” so buying the right rice is crucial to a successful dish.
Here are a few in’s and out’s you’ll want to know while making risotto.
