Recipes:

January 28, 2019

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Roasted Squash and Ginger Soup



This hearty soup is great on a cold evening!  Super easy to make and absolutely delicious.

 

1 Butternut squash (halved and seeded)

1 Acorn Squash ( halved and seeded)

1 Sweet Potato (halved)

5 carrots (peeled)

Olive oil

Sage

1/2 yellow onion

4 garlic cloves

3 tsp l.c. finns ginger extract

kosher salt

pepper

1/2 cup cream

4 cups unsalted or low sodium chicken broth

 

Directions:

Brush squash, sweet potato, and carrots with olive oil and place on a foil-lined pan with sage leaves.  Roast at 400 degrees in oven until tender, about 45 minutes.  Set aside and let cool.

In a large pot add chicken broth, onion, garlic and salt and pepper.  Bring to a boil and reduce to a simmer until onion is soft.

After squash and potato are cool, peel off skins or scoop out and add to pot.  Simmer for about 10 minutes.  Using an immersion blender or a food processor, mix until smooth.  Add cream and stir.  Sprinkle with nutmeg after putting in serving bowl if desired.  

December 03, 2018

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KENTUCKY SANGRIA

1 bottle full-bodied red wine, A cabernet sauvignon

2 cups apple cider

2/3 cup bourbon

1/4 cup sugar (optional)

1 teaspoon l.c. finns cinnamon extract

3 cinnamon sticks

5 cloves

2 teaspoons l.c. finns anise extract

2 apples sliced

ice to serve

 

Directions:

To a gallon sized container fitted with a lid, add the wine, cider, bourbon, sugar, cinnamon extract and sticks, cloves, anise extract and apples.  Stir to dissolve sugar.  Cover and refrigerate at least 4 hours.  (The longer it sets, the more the flavors marry,  24-48 hours ahead of time is ideal.)

 

To serve, fill a wine goblet with ice and pour.  Cheers!!

 

 

Adapted from Rachel Ray 

Cranberry chicken

Cranberry Chicken

Recipe modified from wellplated.com

One Pan Cranberry Chicken. Juicy chicken with a sticky cranberry glaze. Sweet, tangy and ready in only 30 minutes!

Ingredients:

FOR THE CHICKEN

    • 1 1/4 pounds boneless, skinless chicken thighs or breasts
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper


FOR THE CRANBERRY GLAZE

    • 2 tablespoons olive oil, divided
    • 3 tablespoons minced shallot
    • 12 ounces fresh or frozen, thawed cranberries, rinsed
    • 3/4 cup water
    • 1/3 cup apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon l.c. finns ginger extract
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon allspice
    • 1-2 tablespoons chopped fresh thyme, for serving


Directions:

    1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
    2. In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
    3. Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
June 16, 2016

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desserts › vanilla ›


Frozen banana vanilla ice cream

Super simple way to make ice cream and it's good for you too!!  Peel bananas and freeze them overnight.  Using a a food processor or blender and cream bananas while adding about a Tbsp of vanilla extract.  That's it!  Enjoy.

January 26, 2016

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desserts › sweets › vanilla ›


Candied Cranberry Mousse Dessert

Crust

  • 2 cups pecans
  • 3 tablespoons light brown sugar
  • 1/8 tsp nutmeg
  • pinch of salt
  • 3 tablespoons unsalted butter, softened

Mousse

  • 1 cup pure maple syrup
  • 2 large egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 1/2 cups chilled heavy cream
  • 2 tsp of l.c. finns vanilla extract

Candied Cranberries

  • 2 cups fresh cranberries
  • 1 1/4 cups sugar
  • 3/4 cup water

     

    December 16, 2015

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    desserts › sweets › vanilla ›


    Reindeer Cookies

    Peanut Butter Reindeer Cookies

    3/4 cup peanut butter
    1 1/4 cup firmly packed brown sugar
    1/2 cup shortening
    3 tablespoons milk
    1 tablespoon l.c. finns vanilla extract
    1 egg
    1 3/4 cup all-purpose flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    Chocolate-covered mini pretzels
    Mini brown M&Ms
    Regular-sized red M&Ms
     
    Preheat oven to 375°F.
     
    Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
     
    In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
     
    Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 
     
    Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose. 
     
    Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 
     
    Makes about 40 reindeer cookies.
    December 15, 2015

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    desserts › sweets › vanilla ›


    Vanilla Holiday Wreaths

     

     

     

     

     

    Here's an easy to make dessert for that last minute party or cookie exchange or heck for even around your own house.

    1/2 cup butter

    5 cups miniature marshmallows

    5 1/2 cups corn flakes

    1 tsp l.c. finns vanilla extract

    cinnamon candies for holly berries

    1 tsp green food coloring

     

    Melt butter in a pan and add marshmallows.  Stir until melted and then add food coloring and vanilla extract.  Remove from heat and add stir in corn flakes until coated.

    Take about a tablespoon of the mixture and transfer to parchment paper.  Shape into wreaths and add candies.  (use cooking spray on your fingers so they don't stick to mixture when shaping)  Let cool. 

    Enjoy!!

     

     

     

     

     

     

    November 30, 2015

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    Snacks › vanilla ›


    Holiday Fruit Salad Parfait

     

    The flavors and colors transport you to the holidays with this easy to make holiday yogurt fruit salad parfait.

    16 oz plain yogurt

    1/4 tsp nutmeg

    1/4 cup light brown sugar

    1 tsp l.c. finns vanilla extract (or another flavor of your choice)

    3 apples of your choice sliced

    1 cup of halved green grapes

     

    Mix yogurt, nutmeg, brown sugar and extract in a bowl.  Toss in chopped up fruit and serve. 

    November 25, 2015

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    baking › cardamom › coffee ›


    Pulla Bread

    Pulla
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Bread
    Serves: 16 servings
    Ingredients
    • 1⅓ cups milk, heated to 115 degrees F
    • ⅔ cup sugar
    • 1 Tbsp. l.c. finns cardamom extract
    • 2 packages (1/4 oz.) active dry yeast
    • 3 eggs, lightly beaten
    • 6½ C flour
    • 1 tsp. salt
    • 5 Tbsp. unsalted butter, cut into pieces, room temperature
    • 1 Tbsp. heavy cream
    • 1 egg yolk
    • 1 tsp. l.c. finns coffee extract
    • pearl sugar or crushed Belgian waffle sugar, optional
    Instructions
    1. Heat the milk in a small saucepan until it registers 115 degrees F on a thermometer. Add to the bowl of a stand mixer fitted with the paddle attachment, along with the sugar, yeast, and cardamom extract. Allow to sit for 10 minutes, so that the yeast blooms and becomes foamy.
    2. Add in the eggs and mix to combine. Add the salt and flour, and mix until a dough forms. Switch to the dough hook, and knead on medium speed for 2 minutes. Drop to low speed, and add the butter one piece at a time, allowing it to fully incorporate before adding the next piece. Once all the butter has been added, knead for an additional 4 minutes. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for 60 minutes, or until doubled in size. Punch the dough down, recover, and allow to rise 30 minutes more.
    3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Place the dough on a work surface, and divide in half. Set aside one half, and cover with a tea towel. Divide the first half into 3 equal pieces. Roll each piece into a 16-inch rope. To braid, place the 3 pieces side by side. Pinch the ends farthest away from you together. Bring the left rope up and across the middle rope, and lay it down next to the right rope. Bring the right rope up and over what is now the middle rope, and lay it down next to the inside of what is now the left rope. Continue in this fashion until you reach the end. Tuck the ends underneath the braid and transfer to one of the baking sheets.
    4. If making buns, divide the remaining dough into 8 equal pieces. Roll into balls, and place on the second baking sheet. Cover both the braid and the buns with tea towels and allow to rest for 20 minutes.
    5. In a small bowl, whisk together the heavy cream, egg yolk, and coffee extract. Brush over the top of the buns and braid, and sprinkle with the sugar, if using. Bake for 20-25 minutes or until golden brown. Allow to sit for 10 minutes before serving with coffee.
    October 25, 2015

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    Vanilla Pumpkin Seed Clusters

    Ingredients
    • 1/2 cup pumpkin seeds
    • 1 tsp l.c. finns vanilla extract
    • 2 tsp honey
    • 2 tsp coconut sugar
    • hot water
    Instructions
    1. Preheat oven to 350
    2. In a medium bowl, combine the honey, coconut sugar and vanilla. You can substitute l.c. finns cinnamon extract if you want to change it up.  Stir together to create a thick paste then add a small drop of hot water to thin it out and create a runny syrup.
    3. Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
    4. Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it's all used up and cook for 15-20 minutes until most of the seeds have browned (but don't let them burn!)
    5. Take out of the oven and leave to cool for a few minutes. Once they've cooled a little (but are still warm) you can press the clusters together to make sure they don't fall apart. They will dry quickly.
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