Honey Vanilla Pound Cake

How good does Honey Vanilla Pound Cake sound?

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When I saw this honey recipe from Ina Garten I just couldn’t pass it up…

You can slice it and serve it with fresh berries and vanilla ice cream for dessert, toasted with a little butter and drizzle of honey,  or just warm it up for a quick mid-day (or midnight) snack! It would be beautiful to serve at a tea party, too 🙂

AND… you could wrap it up and it would also make a terrific gift…. Hmmm, so many possibilities!

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Honeyed Carrots

These carrots couldn’t be easier to make and the glaze is so good you could drink it…

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Just really good comfort food. This is always how my mom and grandma would slice their carrots so it brings me back to childhood. It’s always good to feel like a carefree kid again, isn’t it?

Here’s the Recipe and the Shopping List!

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Honey Cornbread Mini Muffins

When it comes to cornbread, my husband and I agree… we like it sweet!

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I have had some savory cornbreads with ingredients like pancetta or basil or chiles… DELICIOUS!!… but still not my favorite kind. Even if I’m topping my cornbread with chili I prefer the sweet cornbread… the mix of spicy and sweet is right up my alley!

You don’t want over-the-top sweetness because cornbread is often topped with a little honey… or maple syrup if you grew up in my household… but, in my opinion, you need a little sweetness in each moist bite with or without the toppings.

These MINI versions of cornbread are fun little bites for adults and kids alike! You can pop the whole thing in your mouth… it makes eating cornbread a little more fun than the traditional square or slice. Here is the recipe if you want to skip ahead!

QUICK POLL!!

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C is for Coffee Hot Fudge Sauce

Yes, I know that Christmas Day is over, but I thought I would share one last “C is for Coffee” recipe that you can use for homemade Christmas presents next year. You could make a single recipe for just your family, make a double batch to share with your neighbors, or make a lot of batches to use as favors for a party.

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I made a single recipe (an espresso batch). Then I made THREE more doubled recipes (only one batch with espresso). I ended up with 16 (16 oz) jars total. By not filling the jars up quite all the way I was able to fill two extra jars from all my batches! WORTH IT! 🙂

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C is for Coffee Brownies

I think this was my favorite of all the desserts. The chocolate mousse was a close second… but this took the cake! (or… it ‘took the brownie’ I guess) 🙂

You start with your favorite brownie boxed mix (I used Duncan Hines) so that simplifies these A LOT! Then you just add in some special ingredients to make them feel more homemade and nothing like something you could make from a box. I think the glaze you put on top has a lot to do with this!

Let’s jump right in! Here’s a photo to get you excited:

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C is for Coffee Caramel Bars

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I went WAY overboard on my Coffee recipes but it’s one of my favorite ingredients so I figured… why not?

I have two more recipes to post but they are WORTH IT! I may actually have 3 more recipes… but with Christmas just around the corner I’m making no promises (sigh).

Our “D” ingredient will come after Christmas and will be fast and furious and FUN!  It will be all my own recipes so it should be interesting… stay tuned!

Okay, back to C is for Coffee… 

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C is for Coffee Braised Short Ribs

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Short ribs + slow cooker meal… yes please!

 

This requires a bit of work up front but once it’s in the slow cooker you’re free!

Short ribs are definitely a special occasion meal for us, but they are so full of flavor that it’s worth splurging for from time to time (figure about $5/ pound of meat… 3 pounds feeds 4-6 people). We used 9 pounds for the crowd we were feeding and it worked out just about right for 12 adults and 4 little kiddos. It really depends who’s eating. Hungry eaters = 3/4 pound per person. Lighter eaters = 1/2 pound per person. 🙂

The first question my guest asked me was: What is a SHORT rib anyway? (They thought it sounded kind of rude) 🙂

Short ribs are usually taken from the chuck cut of beef (you’ve probably heard of a “chuck roast”). Chuck is taken from between the neck and shoulder blade of the cow. Usually chuck is an inexpensive cut for a roast or steaks. When the chuck cut is used for short ribs it is cut into small rectangles or squares, each of which contain a piece of the rib bone (hence the “rib” portion of “short ribs”). They MUST be cooked slowly as they are a very tough cut of meat. They end up being fall-apart tender if you do it right and they are SUPER flavorful as they have a good layer of fat in them. You can see an uncooked picture of them below!

Doing some prep really helps out here. Take your short ribs out of the fridge and put them on a large sheet of foil for easy clean up. They need to sit for about 20-25 minutes to take the chill off before you sear them. Sear just means browning meat quickly over high heat. Searing keeps all the juices inside of the meat. Usually the meat is finished off at a lower temperature after the searing is done.

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