Juicy Fruit is known for their traditional fruity gum in the bright yellow box. But they’ve recently expanded their horizons and introduced a line of gums inspired by Starburst Candies. I was recently given two packages of their Cherry and Strawberry Starburst gums to review.
My husband made a joke once that my bread cookbooks were just like porn for me. It was a silly joke, and I rolled my eyes at him, but he’s right; there are few things in this world I love more than bread. Store bought bread, bakery loaves, homemade loaves – if you can slice it and put butter on it, I’m a fan.
We got a bread machine and a lovely bread stone and loaf pan for our wedding, so I’ve really enjoyed expanding my repertoire of bread recipes. A few weeks ago, I decided to try my hand at french bread with our new bread stone. I get so frustrated with myself when a recipe doesn’t turn out exactly the way I want it to the first time, so I made sure to pick an easy one. Thankfully, I found an amazing one from Julie at My Mundane and Miraculous Life. Her Easy Peasy French Bread has a mere four ingredients and is miraculously ;) good.
It’s a time for celebration!
For those of you who don’t know, I just recently sat for the Michigan bar examination. It’s been a long and stressful road, but I hope I get the word in a few months that I passed and can go on to practicing law, which has been my dream since I was 14.
I thought it was only fitting that my first post after the exam would be a recipe for a good celebratory drink. I don’t drink often, but I have fallen in love with the local wines since I moved here from Pennsylvania. Michigan has wonderful orchards and I am especially fond of the cherries they produce. My favorite local brand, Grand Traverse Wines, makes a wonderful sweet red with cherries that makes a great base for a wine spritzer.
This was a sparkling, sweet, and wonderfully fruity drink, and the perfect end to a long week of exam taking.
- Lemon-lime soda
- Cherry cocktail syrup
- Maraschino cherries
- Sweet red wine such as Merlot
- Take a wine glass and put a splash of cherry syrup in the bottom, followed by 2-3 maraschino cherries.
- Pour red wine into the glass until it is about halfway full. Stir gently to mix the syrup and wine
- Pour chilled lemon lime soda over the wine until the glass is full.
I’m so glad to be back to more enjoyable activities, like working on this blog!
I’ve been on a homemade cooking kick for the past two weeks. It’s been great. I tend to cook more when I’m stressed and it really helps me relax.
The star of our last meal (according to my husband) was this cheesecake. We’re huge cheesecake fans, and I was craving a piece. Whenever we go to Chicago we make sure to stop at The Cheesecake Factory. My perennial favorite there is the Vanilla Cheesecake. It’s simple but amazing.
This cheesecake has a vanilla bean base with a layer of fluffy white chocolate mousse and a topping of real whipped cream. Instead of a graham cracker crust, I used sugar cookies. It was accidental – I looked in the pantry and realized we didn’t have enough graham crackers. I was going to go to the store when my dear husband pointed to the cookie jar and suggested the leftover sugar cookies we had. It was a great decision – it adds an extra vanilla kick and has a sweet and crunchy finish.
I adapted this recipe from Amy in the Kitchen. I hope you enjoy it as much as we have.
- 5-6 Large Sugar Cookies, Finely Crushed (or about 1.5 cups)
- 3 sticks butter
- 1 egg
- 1/4 cup brown sugar
- 2 cups heavy cream
- 1 cup white sugar
- 20 ounces of cream cheese (2.5 packs)
- 1 cup sour cream
- 1 whole vanilla bean
- 4 ounces of white chocolate
- 2 Tablespoons cornstarch
- 3 Tablespoons confectioner’s sugar
This recipe is done in stages since both the cheesecake and the toppings need to be made separately.
- For the cheesecake filling – Soften 16 ounces of cream cheese and two sticks of butter, add the sugar and beat on high until smooth and fluffy. Add the sour cream, vanilla bean, and cornstarch. Beat on high until smooth and fully incorporated. I found it best to add the cornstarch in via a sifter so there would be no lumps. Set the filling aside.
- For the sugar cookie crust – melt one stick of butter and add to the crushed cookies along with the egg and brown sugar. Press the cookie mixture into a springform pan lined with parchment paper. Bake the crust for 12 minutes at 320 degrees. Set it aside and let it cool.
- After the crust has cooled, add the cheesecake filling and smooth the top. Bake for one hour at 320 degrees, Don’t worry – the center may still be a little soft. It’ll firm up in the fridge. After it is cooked, place it in the fridge overnight. Your patience will be rewarded!
- For the white chocolate mousse layer – melt 4 ounces of white chocolate in a double boiler until smooth. Set it aside. Beat one cup of heavy cream until stiff – like the texture of Cool Whip. Add in the powdered sugar, and 4 ounces of softened cream cheese. Add the melted white chocolate and beat on high until smooth and fluffy. Place in the fridge overnight.
- For the whipped cream layer (my favorite!) – simply beat one cup of heavy cream until stiff. Add a touch of granulated sugar if you like, but I love it as is – the rich cream adds a wonderful contrast to the sugary vanilla. Place in the fridge overnight.
- The next day, first layer the cheesecake base with the white chocolate mousse. Let it sit in the fridge for an hour or so, then add the whipped cream layer. I stuck it back in the fridge at this point so the layers would firm up, but if you can’t wait, dig in!
Since I moved to Michigan, my soup making skills have gotten so much better. Probably because it is so cold here thanks to the lake effect, and a pot of hot soup simmering in the kitchen makes me forget how cold it is outside.
I like soups that are chock full of meats and vegetables and spices, so I was really glad to find a recipe for Hangover Soup. It has a really funny name, but it is absolutely delicious and filling. I found this recipe on Food Network and adapted it for my family’s tastes.
It has a rich, creamy broth redolent of pork and bacon, and full of hearty vegetables. Best of all, you can make it in the crockpot and go about your day.
Adapted from Food Network
Makes 8 Servings
- 8 cups of chicken broth
- 5 pieces of center cut bacon
- 2 cups pork loin, chopped
- 2 links of sweet Italian sausage, chopped
- 2 cups of cubed potatoes
- 2 cups of chopped carrots
- 1 cup of chopped celery
- 3 cloves of garlic, minced
- 1/2 cup diced onion
- 1/2 cup heavy cream
- One teaspoon each of Paprika and Bay Leaf, Salt and Pepper
- Prepare the crockpot by drizzling a little olive oil in the pot
- Cook the chopped bacon over medium high heat. Remove the bacon but leave the drippings in the pan. Place the bacon into the crockpot.
- Fry the diced garlic, pork loin, and sausage in the bacon drippings until cooked. Drain off the fat and add the cooked meat to the crockpot.
- Add the carrots, celery, potatoes, and onions to the crockpot. Add the seasonings and stir.
- Pour the chicken broth in, and put the temperature on low. Cook for 4-6 hours. If you’re in a hurry, you can cook for 2 on high.
- Before serving, stir in the cream.
- Serve with bread and enjoy!
If you’re like me, cleaning isn’t the most fun for you. However, I’ve found that I enjoy it more when I’m using stuff that I made myself – stuff that smells fantastic and saved me money!
Most of my favorite cleaning products have citrus in them. It smells good, and the oils suck up grease and grime like nobody’s business. I decided to make my own version, and I know you’ll love it! It only has two ingredients and you probably have them in your kitchen right now!
All you need is a bag of fresh oranges and a bottle of white distilled vinegar. These two items are superstars in our house for all the things you can do with them!
- 1 bag of oranges (I choose Clementines for their size and extra sweet scent)
- 1 gallon of white distilled vinegar
- 1 plastic gallon container
What to do
- Take out five oranges. Slice four of them up into quarters and place them in your gallon container.
- Take the remaining orange and use a food grater or zester to remove the skin (if you don’t have a grater, just peel the orange instead)
- Place the rinds/skin into the container
- Pour half of the vinegar into the container, over the rinds and orange slices
- As you go through the week, eat the rest of the oranges and save the peels. Put them into the gallon container.
- When you run out of oranges, pour the rest of the white vinegar into the gallon container. Seal it, and set it aside for two weeks.
That’s all there is to it! Let the container sit, and in two weeks you will have the most amazing orange cleaner you will ever use! Get yourself a spray bottle and a coffee filter and you can use it. Place the coffee filter into the spray bottle and pour the orange mixture in. This filters out any of the rind that might clog the spray nozzle.
You can use it on ANY surface – except for wood. I’m not sure how the vinegar and oil would react on wood, so I’ve never tried. But it keeps bathrooms and kitchens and windows absolutely spotless! And the smell is divine!
That’s all there is to it! You can keep adding vinegar and new orange peels to the gallon so you always have a fresh supply!
I hope you’re enjoying a holiday full of food, friends, family, and joy.
I always look forward to my Christmas baking, especially the cookies. Each year, I make some traditional Italian cookies like Pizzelles, and of course, sugar cookies. But I always try something new and fun as well. I tried a lot of these recipes over the past year and they’re absolutely delicious. They would be a welcome addition to any Christmas dinner or cookie swap.
There are flavors for everyone – coffee, peppermint, pumpkin, and so much more.
In no particular order, here are my favorite 25 cookie recipes from this year.
All photographs are property of their respective bloggers.
25 . Cookie Dough Ritz Crackers from Crazy for Crust
24. Apricot Oatmeal Cookies from Amy’s Healthy Baking
23. The Best Sugar Cookie Recipe Ever from In Katrina’s Kitchen
22. Cinnamon Marscapone Cut Out Cookies from Bakeaholic Mama
21. Toffee Crunch Chocolate Cookies from Roxana’s Home Baking
20. Espresso Snickerdoodles from Lemons for Lulu
19. Italian Ricotta Cookies from Love Bakes Good Cakes
18. Hot Buttered Rum Cookies from Babble
17. Red Velvet Cream Cheese Thumbprints from Something Swanky
16. Snowflake Filled Snowman Cookies from Hungry Happening
15. Peppermint Shortbread from Mom on Timeout
14. Nutella Stuffed Peanut Butter Cookies from Handle the Heat
13. Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting from Cooking Classy
12. Vanilla Bean Christmas Sugar Cookies from Lauren’s Latest
11. Cranberry Pecan Pie Crust Cookies from Home is Where the Boat Is
10. Oreo Peppermint Crunch Cookies from Inside Bru Crew Life
9. Butter Almond Meltaway Cookies from Back for Seconds
8. Penguin Cookies from Delightful E Made
7. New York Cheesecake Cookies from KitchMe
6. Cake Batter Chocolate Chip Cookies from Sally’s Baking Addiction
5. Pretzel Chocolate Chip Cookies from Averie Cooks
4. S’mores Cookies from Baker Girl
3. Triple Chip Pudding Cookies from What’s Cooking Love
2. Brownie Cookies from It Bakes Me Happy
1. Oatmeal and Chocolate Chip Creme Cookies from Bakers Royale
I hope you enjoy these cookies as much as I did!