Chestnuts always start showing up in grocery stores around the holiday season, so I’m experimenting with more chestnut recipes. Three out of our four baby chestnut trees are still alive, so hopefully one day we’ll be able to use our own chestnuts. My last experiment was Cranberry Chestnut Bars. This time around I made chocolate chestnut brownies, which for some reason were more popular with the boys. (Can you say, “brownies”?) I skipped adding extra nuts, but you could easily stir in a half cup for some crunch. [Read more…]
The catastrophic flash flooding that has affected much of the Carolinas (and my home) was like nothing I’ve ever seen. I consider myself to be a prepper of sorts, always prepared, always planning ahead, stocked pantry, medicine cabinet, survival skills and ready for any situation, but I wasn’t ready for this. By the looks of things, neither was anyone else. [Read more…]
Fall is here and it’s time for pumpkin spice everything, so why not pumpkin spice scones? I’ve been making up regular batches of portable pumpkin pie, pumpkin muffins and pumpkin pancakes. I even made some pumpkin spice kombucha. (I know, it sounds a little crazy, but initial taste test was pretty good.)
Scones always struck me as a little bit “mysterious”, because we certainly never had them when I was growing up, and some of the recipes I’ve seen were more than a little fussy. Not this one. The key to successful scones is keeping everything nicely chilled. Chilled dough means less sticking, less mess and a lighter, flakier product. If you’ve got extra pumpkin on hand, I hope you give these a try.
Note – this recipe does not work as well with gluten free flour blends, at least not so far as I’ve found. The scones tend to be much heavier, even with careful handling. [Read more…]
When I was a little girl, one of the treats my Grandma Catherine would buy me was CrackerJacks™ caramel corn. I had a collection of all the little toys they put inside the boxes, from mini-holographic photos to magnifying spyglasses. I enjoyed that sweet, crispy buttery caramel corn, but haven’t purchased it in years because they use ingredients that we try to avoid, like genetically modified soy and corn.
My friend, Shannon, mentioned that her family always made a delicious honey caramel corn recipe for the holiday season. She messaged me a copy of a handwritten list of ingredients, saying that she remembered they used a thermometer but didn’t remember cooking details. A little online digging revealed a recipe that sounded similar, so I married the two together and came up with a recipe that reminds me of grandma and the way things used to taste. [Read more…]
I’ve tried a few home canned tomato soup recipes over the years, but none of them were quite what I was looking for for my family. All we wanted was a simple tomato soup, something like Campbells or Amy’s, but using our own home grown tomatoes. I think this year we finally have a winner. This tomato soup recipe for canning is slightly thickened/concentrated, so it takes up less storage space. When ready to serve, you can add your choice of water, both or milk. [Read more…]