Have to give this one a try one weekend in the near future!

CutterLight

Whole Wheat Bread_n

Moist, soft, flavorful and with a crunchy, hearty crust, this is easily the best 100% whole wheat bread recipe we’ve found – the quintessential “lightly toast and slather with butter” bread!

Far away from large grocery stores brimming with aisle upon aisle of reasonably-priced selections, we live a quasi-homesteading life here in Arctic Alaska. We stock most of our dry goods during our annual three-day shopping run in Anchorage in late summer. In late August, an order for spices goes out to Penzeys. Coolers jammed with salmon, halibut and rockfish fillets from the summer’s fishing come with us on the plane north – enough for us, and to reciprocate when we’re given caribou. Once we arrive in the village, we begin picking berries in earnest. We make our soups, chili, stews – and our ice cream – gallons at a time.

Our interest in self-sufficient living has led us to Mother…

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Nuts anyone?

CutterLight

Roasted Sweet Pecans_n

Lightly candied and oven roasted, these pecans are perfect for snacking, as a dessert topping, or savored on a fresh garden salad.

Our kitchen is always well stocked with pecans and almonds. They’re great plain, but sometimes it’s fun to gussy ’em up a bit. This easy recipe results in snack that goes as well on morning oatmeal as it does as the finishing touch on a fresh salad.

Sweet Roasted Pecans

Ingredients

  • 2 egg whites
  • 1/2 tbsp water
  • 1/2 tbsp vanilla extract
  • 2  1/2 cups pecans
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1  1/2 tsp ground cinnamon
  • 1 tsp coarse sea salt

Directions

  1. Preheat oven to 225 degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Combine egg whites, water and vanilla in bowl of a stand mixer. Attach wire whip attachment.
  3. Whip egg mixture until really fluffy, about 2 minutes.
  4. Fold pecans into egg…

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Looks like I may make a valentines cake with this one. 🙂

Where Flours Bloom

chocolate skillet cake

This is an awesome chocolate skillet cake. It’s easy and so rich in chocolate. The chocolate frosting is to die for! I love cast iron and when I saw a recipe for a cake baked in a cast iron skillet it caught my attention. This little recipe is a keeper!

This would be even better with walnuts!

for the cake:

1/2 cup unsweetened cocoa powder

2 oz. chocolate bar, coarsely chopped (I use Ghirardelli Chocolate)

1 teaspoon instant coffee or espresso powder

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup + 2 Tablespoons butter, room temperature

1 cup packed, brown sugar

1/4 cup white sugar

1 teaspoon pure vanilla extract

3 large eggs

1/4 cup + 2 Tablespoons buttermilk

1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Butter and flour a 10 inch cast iron skillet. In a small bowl, combine cocoa powder, chopped…

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Mmmm cornbread!

Where Flours Bloom

bisquick cornbread wfb

This is the worlds best cornbread…honest! I know it’s hard to believe it’s made with Bisquick, but it is. Even if you don’t like cornbread just give this a try. It is so light and wonderful you can’t stop eating it!

2 cups Bisquick

6 Tbsp. cornmeal

1/4 cup sugar

1/2 cup butter (1 stick)

2 eggs

1 cup whole milk

Mix dry ingredients together. Melt butter in microwave, add milk and eggs to butter. Add butter mixture to dry ingredients and stir to combine. Pour batter into skillet (no need to preheat skillet). Can use 8×8 greased baking dish.

Preheat oven 350 degrees, and bake for 35 minutes.

 

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You know how I love desserts!

FrugalFeeding

Frugal Tiramisu Recipe

Tiramisu is one of my very favourite desserts – every mouthful of this creamy and ever-so-slightly naughty Italian dessert demands yet another. Nothing is left wanting if one’s tiramisu is made according to a good recipe – the coffee and rum soaked sponge fingers give it a feisty flavour and subtle texture, whilst the cream cheese, mascarpone and double cream provide copious richness. In fact, scratch my initial proposition – this is my number one dessert, not even this or any other cheesecake can touch it.

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Oh how I love making my own vinegarettes! I will be making these soon, for sure!

SABOR

Store-bought salad dressing never ceases to disappoint me.  Every time I enter the grocery store I stare down at my basket and say, No sauces this timeThe last three sucked, and so did the fifteen before them.  You’ve got way too many bottles in your refrigerator to justify another $4 purchase of modified food starch and sugar.  Enough is enough.

But any practicing capitalist knows that enough is never enough.  There’s always a new variety to taste, a new marketing scheme to fall victim to, and I am always more than happy to do so.  So I buy the bottle.  I pour it on a bowl of mixed greens when I get home.  I take a bite.  It tastes like sugar and modified food starch.

A few years ago I stopped buying store-bought salad dressing.  It probably had to do with a certain desire to eat healthier, compounded…

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