I developed this recipe as a way to use up egg whites left over from making mayonnaise a few weeks ago. This recipe can be made up in just a few minutes, is relatively low in sugar, gluten free and is just a great special treat for my little (and big) guy! I found that if I used all sweetened coconut, it made the macaroons a bit too sweet for my taste, so I use both sweetened and unsweetened. The unsweetened variety that I use is about the shape and size of rice, while the sweetened variety is longer flakes. The combination of the two textures really helps provide a good solid base for the cookie, while the flakes brown so nicely to make that classic macaroon look. Next time [... To read more, click here ...]
Dec 032009
Nov 252009
Yum, right? I am excited to announce that I’m a guest blogger over at Centsational Girl’s blog today! I’m sharing one of our family’s favorite recipes, Sweet Potato Pecan Pie, which I make every year! This pie is a great combination of classic sweet potato pie with a spicy, creamy base and pecan pie, with a gorgeous crunchy top. Not to mention the flaky, buttery crust. I love it. For the recipe, please visit Centsational Girl, and check out a few of the other great posts she’s shared recently, while you’re at it! My favorites? How to make homemade Christmas Crackers (I am so saving my toilet paper and paper towel rolls from now until Christmas!), and A gorgeous poinsettia pillow made out of felt. I don’t have time to [... To read more, click here ...]
Nov 162009
This is the bread recipe I’ve been looking to make forever. It easily replaces (and is so much better) than the sourdough boules you’ll find at your local grocery store bakery. Soft and slightly tangy sourdough flavor, with a firm crust that crackles when you squeeze it and a soft interior that squishes down pleasantly to the tooth.
I like this recipe because it’s kind of a “cheater” sourdough recipe. It allows you to make bread in one day, without having to make a sponge or (gasp!) plan for it a day in advance, because you cheat a little and use a little bit of commercial yeast, yet still tastes like amazing sourdough bread.
Plus, the egg wash makes the outside shiny like you bought it at a fancy bakery. . .
This recipe is a family favorite. It would not be the holidays without spiced apple cider, ladled from a waiting, simmering slow cooker into mugs lovingly cupped in cold fingers. We serve this at Christmas parties and to carollers, sip it while making pfefferniuss and while watching our favorite Christmas movies. I can’t eat Thanksgiving pie without a cup of spiced apple cider nearby. Nor open Christmas presents. A waft of this and I am home. Spiced Apple Cider adjust to fill your particular Slow Cooker Enough apple juice to fill your slow cooker. Growing up, we always used the frozen concentrated variety and I’m not above using that now! For every “can” of prepared frozen juice (or approximately 32 ounces of juice if you are using fresh or bottled [... To read more, click here ...]
Wait, let me repeat myself. Double Chocolate Cake with Hot Fudge Sauce And did I mention it is entirely whole wheat? Yes, yes it is. Oh, and cooked in your slow cooker? Yes, yes it is. You know you’ve seen recipes like this before. I had. And I thought, “Baking? In a crock pot?” At first I only found recipes in old, original crock pot recipe books that had you baking inside of a metal coffee can inserted in your slow cooker. Quaint, I thought, but I have an oven. But then I saw a recipe I couldn’t ignore. I tried it. It was good. I fiddled around with it and it became better, and better for you. And I’m here to share it with you today. Because Yes, you [... To read more, click here ...]
I have been eating this dish since I was a little girl. This recipe has been adapted by my dad from the original cookbook that came with their first Crock Pot, which they received as a wedding gift, 35 years ago. Dad remembers that crock pots were quite expensive at that time, compared to average wages, and three families went together to buy them one. What a gift. And for me, growing up, a gift that kept on giving. I was the happy recipient of hundreds (thousands?) of meals from that crock pot, and it’s even the happily featured dial that is pictured on the “For the Love of the Slow Cooker” button. See that burnt orange looker? Fantastic! There’s really not much difference between this recipe and Julia Child’s [... To read more, click here ...]
There is something beautiful that happens when you cook a bunch of onions, low and slow with butter. They become sweet, almost smoky with a depth of flavor that you’d never believe could come from the sharp, acrid taste of fresh onion. I love caramelized onions. As the base for French Onion Soup, piled on top of leftover roast beef in a sandwich or strewn over a pizza (maybe with some sliced granny smith apples and fontina cheese? How good does that sound? Yum.) But the thing is, to make really good caramelized onions, you have to be prepared to babysit a skillet of onions for 40 – 60 minutes or longer. You have to make sure not to get antsy and turn up the heat. You always, always end [... To read more, click here ...]
Nov 092009
Hi! Thanks for visiting! This is an older post and I confess, I actually have a new favorite way to make yogurt now. With only two ingredients, you’ll make the thickest, creamiest, homemade yogurt ever! Come check it out here. However, if you’d still like to make it in the slow cooker, keep reading! Sarah P.S. – Like what you read? Before you go, make sure to subscribe in a reader, via e-mail (in the box to the right) or via facebook to keep up to date with new posts! See you soon! I am the last person you would think who would be making yogurt. I never thought I would. I thought that, unless you ran a dairy farm, yogurt was just one of those things that you [... To read more, click here ...]
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