Caramel Apple Coffee Jam

I’m really in canning mode recently! I’m still a relative novice to canning, so I stick to sources I trust so I can preserve safely.

Caramel Apple Coffee Jam

Freshpreserving.com is the ultimate source, so when I saw this recipe for Caramel Apple Coffee Jam, I knew I had to try it!

Caramel Apple Coffee Jam

Using coffee in a jam intrigued me; I was interested to see what the flavor of this jam was like!

This is the first time I’ve worked with pectin in a recipe, which is basically a gelling agent that gives jams and jellies their texture. It is a starch found naturally in fruits and vegetables, so a lot of recipes for canning use a bit of acid to create the thickening needed. (I’ve also used chia seeds to create this texture in the past too.)

Ingredients (makes about 6 half pint jars):

  • 5 apples, peeled and diced (about 7.5 cups) – I used honeycrisp apples
  • 3 cups extra strong brewed coffee
  • 6 tablespoons pectin
  • 3/4 teaspoon ground allspice
  • 3 cups brown sugar, lightly packed

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Spiced Fig and Pear Jam

Early fall is my favorite time of year. I love that it’s still warm enough to enjoy the outdoors, the selection of produce available is awesome, and the back-to-school vibe fuels me to get things done.

It’s also an awesome time of year to can some jellies and jams, like this delicious Spiced Fig and Pear Jam!

Figs and pears are in season at the moment, two of my favorite fruits, so what better time to make (and can) this Spiced Fig and Pear Jam?

Ingredients (makes about 6 8oz cans):

  • 1 1/2 pounds Bartlett pears, peeled, deseeded, and cut into small bite sized pieces
  • 1 1/2 pounds fresh mission figs, cut into eighths
  • 3 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • the juice and zest of 1 navel orange

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Slow Cooker Spiced Blueberry Plum Butter

This may sound silly, but I woke up a few days ago and realized that summer is nearly over, and I had not canned anything! Blueberries have been particularly lovely this year, so I wanted to make a fruit butter using them as the main ingredient. I added in some plums I had and then spiced them with some autumnal flavors to mark the impending change of seasons.

The result is this Slow Cooker Spiced Blueberry Plum Butter!

Fruit butter is a jam-like product that doesn’t use any pectin, so it spreads easier than a normal jam or jelly. Fruit butters are best made by cooking the fruit low and slow, so a slow cooker is the perfect tool to make them! Although you are using a slow cooker, this recipe does require you to stir it every now and then, so you still have to stay close by.

I adapted this recipe from Food in Jar’s recipe for Slow Cooker Blueberry Butter. There are a few tools I find super helpful when canning, so I will link to those throughout this recipe, in case you wanted to know what I use.

Ingredients (makes about 5 pints, or 10 half pint jars):

  • 6 pints blueberries
  • 8 plums, quartered, pits removed
  • 3 cups sugar
  • the juice and zest of 2 lemons
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cardamom

Continue reading Slow Cooker Spiced Blueberry Plum Butter

Earl Grey Madeleines

Note: This post is sponsored by Adagio Teas. Opinions are mine alone.

I’m excited to share this recipe for Earl Grey Madeleines, plus an easy suggestion for a personalized gift option for tea lovers!

My sister is getting married later this year so I have been immersed in all things bachelorette, shower, and wedding over the last few months. Her bridal shower is coming up soon, so naturally, I have been thinking of different gift options to help celebrate my sister. I love a good themed gift that adds a bit of personalization, so I was thrilled when Adagio Teas contacted me recently about doing a post highlighting some of their awesome products.

Adagio’s website has an impressive number of loose teas, plus teaware, pantry items, and gift selections that can be easily curated into the perfect gift. I was immediately drawn to a 20oz Particle Teapot that is just the right size to brew tea for two. The enameled glazed iron pot is both a kettle and teapot, and includes a stainless steel infuser basket so you can steep the tea leaves right in the pot.

I scrolled through their extensive tea selection and chose a random assortment of sample sized teas so that I could include a bunch of different types in my gift for my sister. Naturally, I picked up a few for myself as well, including Earl Grey Bravo, a blend of artisan black tea from Sri Lanka, flavored with bergamot.

source: adagio.com

It probably goes without saying that I wanted to make something that would go well with the teapot and teas, so I decided to make these yummy Earl Grey Madeleines, using Earl Grey Bravo and raw honey from Adagio.

My family loves quite a range of tea, but Earl Grey is definitely a favorite of ours, so I wanted to incorporate that into the gift.

My sister is having a display shower, where gifts will not be wrapped, so I packaged them up in a large cookie jar, along with the teapot and a few sample sized teas, including Peach Oolong, Buddha’s Dream, 40 Winks, and, of course, Earl Grey Bravo.

Ingredients (makes 2 dozen madeleines):

  • 2 cups cake flour (or all purpose flour and cornstarch, directions here)
  • 1 tablespoon baking powder
  • 3 tablespoons honey
  • 1 cup unsalted butter (2 sticks)
  • 3/4 cup plus 1 tablespoon granulated sugar
  • the zest of 2 lemons
  • 1 tablespoon loose Earl Grey tea, finely chopped
  • 3 eggs plus 1 egg white, at room temperature
  • 5 tablespoons milk, at room temperature
  • cooking spray
  • confectioners sugar, for dusting, if desired

note: you’ll need a madeleine pan to make these.

Continue reading Earl Grey Madeleines

Smoky Bacon Topped Mac and Cheese

Note: I was sent samples of Bear Mountain BBQ Wood Pellets in order to write this post. Opinions are mine alone.

I’m going to keep the yummy smoked recipes going because, well, I can! This recipe for Smoky Bacon Topped Mac and Cheese would be a perfect make ahead dish to bring to your next barbecue.

The Bacon highlights the smoky flavor, but if you want to keep it vegetarian, just omit it!

This recipe is basically my Homemade Mac and Cheese recipe with a few adjustments to make it ready for some smoker action!

Ingredients:

  • 1 to 2 cups pellets, like Bear Mountain BBQ’s Gourmet BBQ Pellets
  • 1/2 an onion, chopped
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 3/4 cups 2% milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces shredded sharp cheddar cheese
  • 4 ounces shredded gouda cheese
  • 1/2 lb bacon, cooked
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

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Lamb Stuffed Mediterranean Peppers

I’m not going to lie, I didn’t love stuffed peppers when I was younger. However, as I realize that there are multiple ways to make them, like these Tex-Mex Stuffed Peppers and this recipe for Lamb Stuffed Mediterranean Peppers I’m about to share, I’ve come around on how awesome they can really be!

This recipe is based off one a friend gave me years ago that I used to make Mediterranean Stuffed Mini Peppers. The recipe was so darn good, I figured it was about time I shared a main-meal version!

Ingredients:

  • 6 bell peppers, tops removed and seeded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced or pressed
  • 1 lb ground lamb
  • 1  teaspoon cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon cloves
  • Salt and pepper, to taste
  • 2 plum tomatoes, seeded and chopped
  • 2  tablespoons tomato paste
  • 1/2 cup golden raisins
  • 1/4 cup toasted pine nuts
  • 1 cup cooked farro (substitute rice to make gluten free)
  • 1/2 cup Feta, crumbled (omit to make dairy free)

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Homemade Baked Beans

Barbecue season is upon us, and many of us are hoping to enjoy some socially distant outdoor time with friends and family. So I wanted to share the perfect recipe to bring along to a barbecue: homemade baked beans!

This recipe takes about an hour and a half to make but can be made ahead of time. The beans can be served warm or at room temperature.

Ingredients (makes 10 servings):

  • 1 tablespoon olive oil
  • 1/2 pound bacon, chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 bell pepper, chopped (I used a yellow pepper)
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 2 (15 oz) cans red kidney beans, drained and rinsed
  • 3/4 cup ketchup
  • 1/2 cup packed brown sugar
  • 1/4 cup molasses
  • 1/2 tablespoon hot sauce (I used Tobasco Chipotle)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 tablespoons stone ground mustard (or any mustard you prefer)
  • 1/2 teaspoon each of salt and black pepper

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Pressure Cooker Chicken Adobo

I can’t tell you how many times my InstantPot has saved me for dinner. All too often, I’ll look up from my computer at 7pm and realize I haven’t even thought about what we are going to eat! This recipe for Pressure Cooker Chicken Adobo is one of those time-saver meals – it takes about 45 minutes to make. (For comparison, my Pork Belly Adobo recipe takes about 2 hours to make, not including time to let the meat marinate!)

This recipe comes together quickly but tastes like it’s been cooking all day. Ah, the magic of the InstantPot!

Ingredients:

  • 4 drumsticks
  • 4 chicken thighs
  • ground pepper, to taste
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, minced or pressed
  • 1 large onion, chopped
  • 2/3 cup low sodium soy sauce (or coconut aminos to make gluten free)
  • 1/4 cup brown sugar
  • 1/2 cup white vinegar
  • 2 bay leaves
  • cooked rice, for serving

Kitchen Tools Used:

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Carrot Cake Cupcakes

Nearly a decade ago, I shared a recipe for a Bunny Carrot Cake. Although it’s super cute, I figured it was about time I shared a decidedly less creative dessert that is still perfect for Easter and spring in general: Carrot Cake Cupcakes!

These Carrot Cake Cupcakes are based off the original recipe I shared 9 years ago, but I substituted in walnuts for the raisins. They are topped with cinnamon cream cheese frosting and then sprinkled with carrot-shaped sprinkles to make them extra adorable.

Ingredients (makes approximately 30 cupcakes):

Carrot Cake Cupcakes:
  • 4 large eggs, at room temperature
  • ¼ cup vegetable oil
  • ¾ cup melted browned butter
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 4 cups loosely packed grated carrots
  • 1 cup chopped walnuts (omit for nut-free)
Cinnamon Cream Cheese Frosting:
  • 2 (8 oz) packages of Cream Cheese, softened
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 2 (16 oz) packages powdered sugar
  • Easter-themed sprinkles, if desired

Kitchen Tools Used:

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Lucky Charms Marshmallow Treats

I have quite a few St. Patrick’s Day recipes on here, but I thought it was worth adding in one decidedly untraditional and whimsical recipe: Lucky Charms Marshmallow Treats!

The treats are made the same way as other chewy bars from your childhood but have the extra fun of colorful marshmallows! To keep the marshmallows mostly intact, this recipe adds the marshmallows back in at the end.

Ingredients:

  • 5 cups Lucky Charms cereal, divided
  • 6 tablespoons unsalted butter
  • 1 (10 oz) bag mini marshmallows
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Continue reading Lucky Charms Marshmallow Treats

Pressure Cooker Pulled Pork

I have used Butcher Box (note: affiliate link) for a while now, and love the quality of the meat and seafood they offer. I tend to switch up what comes in my boxes so I can work with different cuts. My latest box had a boneless pork butt, so I figured it was about time I created and shared a pressure cooker pulled pork recipe.

I do have a few other pulled pork recipes on my blog, and they are all fantastic, but they are slow cooker based. So here’s a recipe that helps get that yummy pulled pork on your table a bit faster using an Instant Pot or other multi cooker without losing that cooked-all-day flavor!

Ingredients:

Spice Rub:

  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon each of:
    • smoked paprika
    • hot paprika
    • ground cumin
    • salt
    • ground pepper

Barbecue Sauce:

  • 1 1/2 cups brown sugar
  • 1 1/2 cups ketchup
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 1/2 teaspoon hot sauce

Other ingredients:

  • 3 lbs boneless pork butt, cut into cubes
  • 2 tablespoons canola oil
  • 1/4 cup chicken broth

Continue reading Pressure Cooker Pulled Pork

Crunchy Noodle Salad

Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.

Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe for a yummy Crunchy Noodle Salad that you can get on the dinner table in ~40 minutes.

This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.

Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.

Ingredients (serves 4):

  • 6 oz glass noodles
  • 8 oz sugar snap peas
  • 1 package Nasoya Organic Super Firm Tofu, cubed
  • 3 tablespoons cornstarch
  • 1/2 cup carrots, shredded
  • 1 red bell peppers, thinly sliced
  • 2 scallions, sliced
  • 1/2 cup plus 1 tablespoon vegetable oil, divided
  • 2 tablespoons rice wine vinegar
  • 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup smooth peanut butter
  • 1 tablespoon roasted white sesame seeds, plus more for garnish

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Valentine’s Day Almond Flour Brownies

I’m so excited to be a part of the 2021 Good Cookie Food Blogger’s Valentine’s event this year! The event brings a bunch of food bloggers together to post a Valentine’s Day themed recipe as a way to bring awareness and hopefully raise some money for Cookies for Kids’ Cancer, so I decided to make these Valentine’s Day Almond Flour Brownies.

Cookies for Kids’ Cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. This is an organization that I try to bring awareness to whenever I can. This is actually my 12th post highlighting them!

Cancer is the #1 cause of death of children by disease in the U.S. There are 40,000 U.S. children actively battling cancer right now. The National Cancer Institute’s budget for childhood cancer is less than 4%. It’s such a small number and that’s why I got involved. And with the ongoing pandemic, children are still being diagnosed with cancer. It’s imperative that we raise awareness and continue to raise funds to fund the ongoing pediatric cancer research!

Help us make a difference by donating to Cookies for Kids’ Cancer! Our goal is to raise at least $3000. Because  OXOMediavine  and Dixie Crystals have each pledged to match our donations raised through this campaign up to $3000! That means when we raise $1, it turns into $4!

Thank you to so many of you who have already donated, please help us reach our goal so we can get the full matching donations and help us make an even huge difference! So if you’re in a position to do so please consider donating today.

Now for the recipe. This recipe was inspired by my husband, who I’m pretty sure has never met a dessert he didn’t like. He is particularly fond of anything chocolatey and covered in sprinkles. So I decided to bake him chocolate almond flour brownies topped with heart sprinkles.

Ingredients:

  • 5 tablespoons unsalted butter, melted
  • 1 3/4 cups sugar
  • 1 teaspoon almond extract
  • 3 large eggs
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • sprinkles, if desired

Continue reading Valentine’s Day Almond Flour Brownies

Soup Joumou (Haitian Beef and Squash Soup)

Happy New Year! There are a bunch of traditional dishes around the world to help usher in a new year. In past years, I’ve shared a Black Eyed Peas Hash, Black Eyed Peas with Collard Greens, and a bunch of recipe for what to do with the leftover champagne (assuming you have any), like this Champagne Risotto Primavera and these Honey Citrus Champagne Cupcakes.

Some traditional dishes eaten on New Year’s Day have less to do with the new year and more to do with a country’s history. So this year, I’m sharing my adaptation of an Independence Stew from Haiti. Celebrated every January 1, Haiti proclaimed independence from French colonials on New Year’s Day 1804 following a 13 year revolution. Soup Joumou, a comforting stew traditionally made with beef, pumpkin, pasta, and a bunch of veggies and spices, has become a New Year’s Day dish to commemorate Haiti’s independence.

I adapted this recipe from Epicurious, scaling it down quite a bit and swapping butternut squash for the pumpkin because I couldn’t find any pumpkin that wasn’t already pureed.

 

Ingredients:

Marinade:

  • 1/2 small onion, coarsely chopped
  • 1 bell pepper (any color), coarsely chopped
  • 1 scallion, coarsely chopped
  • 1 garlic clove
  • 1/4 cup parsley leaves
  • 1 basil leaf
  • the juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon sweet paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground red pepper

Remaining Ingredients:

  • 1/2 cup plus 1/2 tablespoon distilled white vinegar, divided
  • 1 pound stew beef cubes
  • 7 cups chicken or beef broth, divided
  • 2 beef bones
  • 1 pound butternut squash, cut into cubes
  • 2 medium russet potatoes (about 1 pound), finely chopped
  • 1 large carrot, sliced
  • 1/4 small green cabbage (about 1/2 pound), very thinly sliced
  • 1/2 small onion, sliced
  • 1 celery stalk, coarsely chopped
  • 1 leek, white and pale-green parts only, finely chopped
  • 1 small turnip, finely chopped
  • 1 teaspoon habanero chile hot sauce, or to taste
  • 1 cup uncooked rigatoni
  • 3 whole cloves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 parsley sprig (optional)
  • 1 thyme sprig (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter (omit to make dairy free)

Continue reading Soup Joumou (Haitian Beef and Squash Soup)

Coquito

‘Tis the season for coquito! If you’ve never had coquito before, it’s a bit like eggnog.

Coquito means “little coconut,” and gets its flavor from coconut milk, cream of coconut, rum, and spices. For my version, I also used a coconut spiced rum to really up the flavor!

Coquito is a traditional Christmas drink that originated in Puerto Rico, but there are versions of it throughout the Caribbean. It’s absolutely delicious, plus it’s really easy to make!

Ingredients:

  • 1 cup (8 oz) white rum (I used a coconut spiced rum)
  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut
  • 1 (13.5 oz can) coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 (12 oz) can evaporated milk
  • cinnamon sticks, for garnish

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