Recipes
Celebrate National Hamburger Day with this perfectly pan seared beef patty piled high with caramelized onions, melty cheese, and zesty stone ground mustard.
Grab a few napkins to tuck into your collar for this one because you’ll need it! Say goodbye to the normal old hamburger toppings like lettuce and tomatoes…and hello to French Onion Soup between two buns.
Wow, your guests at a cookout by making these on a grill or kick up your weeknight burger game a notch with these babies!
Filled with bits of juicy corn and drizzled with a melty cinnamon butter, this cornbread is a great addition to any meal or served as a dessert!
For my husband’s birthday, I got him tickets to go see his favorite band Sevendust. He and his buddy went to dinner beforehand at a place called Ale Mary’s and had an appetizer of cornbread with a cinnamon butter that Jason just couldn’t stop raving about. So, I decided I would try to recreate it for him even though I had no idea what it tasted like. Let me tell you that it wasn’t an easy task! Trying to have him describe the taste and texture of it was hilarious. I got a lot of “I don’t know, it was just really good” responses. So a couple of batches and taste tests later we came up with this delicious crumb.
Speckled with corn and dense it is delicious. After a few tries, we decided that we liked melting the butter and drizzling it over top rather than keeping it spreadable and slathering the top. It allows the brown sugar to melt and not have a gritty texture. I’m thinking of trying the butter with honey instead of brown sugar the next time around and seeing if I like it better…or just to try a different variation.
Give it a try and let me know what you think!
Celebrate 4th of July with this refreshing strawberry kiwi mojito!
This summer has been hot, really hot…so cool off and take a dip in the pool, float around and sip on this fresh cocktail. It packs a punch and will sneak up on you so drink responsibly. This drink doesn’t taste like there’s alcohol in it…
You can also make this non-alcoholic by substituting the alcohol with lemonade, coconut water, juice or just more club soda. Make it your own creation and enjoy your Independence Day!
The search for the perfect cheesecake is over!
Some cheesecake recipes can be too dense, too soft, too rich, lumpy, have too many flavors going on…or not enough flavor. Not to mention the deep cracks that appear in the middle of your hard work. I have the perfect recipe that fixes all of these problems. Here are a few tips to remember when making cheesecake:
While some small cracks are ok, the deep cracks in the middle of a cheesecake are due to temperature and the rate at which your cheesecake heats up. To avoid the large cracks make sure your eggs and cream cheese are at room temperature. This also will ensure a smooth lump free texture. Slowly cool down the cheesecake by leaving in a cracked oven that has been turned off for 30 minutes to an hour after cooking, then let cool on a wire rack for 1 hour before placing in the fridge. A few small cracks around the edge is ok- don’t worry. After all, you are putting a raspberry puree on the top that will cover any small cracks.
Cooking in a water bath also allows the cake to stay moist and will also keep the cake from cracking and drying out. Just be careful not to splash the water everywhere when placing the pan into the oven. My tip is to place in the oven before adding the water-less chance of spills…however you will want to make sure that you do it quickly so you don’t lose the heat from your preheated oven.
When you place your cooked cheesecake into the fridge to chill don’t place any plastic wrap over it until it is fully cooled so that you don’t have any condensation that forms on the top of the cheesecake…if you do have any condensation or wetness that occurs you can take a paper towel and carefully blot the top to soak up the water.
Remember these tips and they will result in a perfect, show-stopping dessert!
