Fall is officially here so it’s time to break loose... with apples and pumpkins. Which camp do you belong to, camp apples or camp pumpkins? If you had asked me this question a few years ago, I would have answered camp apples without hesitation. But now I'm not so sure. I found myself getting pretty excited about the annual reappearance of pumpkin spice latte and cake roll. YUM! Right?! But first and foremost, I want to make these Pumpkin Pecan Cinnamon Rolls. Followed immediately by these ... continue reading...
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Fiesta Friday #450
There’s a plant in my backyard that's neither pretty nor particularly useful, in my opinion, but it's such a superb pollinator magnet that I have a hard time deciding what to do with it. I'm talking about Agastache Rugosa. Its common names include Blue Licorice, Korean Mint, Patchouli Herb, and Purple Giant Hyssop, among others. What to do with it?! Should I let it stay or should I uproot it and plant something else in its place? Maybe a fragrant rose or more Oriental lilies, both favorites ... continue reading...
Fiesta Friday #449
My first attempt at wool bread. It doesn’t look all that pretty, but it was my first try after all. To make the bread, I sort of combined 2 recipes into one. I thought Food Network's Chocolate Cinnamon Roll Wool Bread sounded superb but I also liked the idea of stuffing the bread a la King Arthur's Filled Wool Bread. So, therefore, the merging of the 2 recipes. The resulting taste was excellent, but obviously, I need to improve on my dough-rolling and scoring. Practice makes perfect, as ... continue reading...
Fiesta Friday #448
My pooch Skye turned 14 last week and I made her a dog-friendly cake to celebrate the occasion. It's become a tradition to make her a meatloaf cake annually on her birthday. The cake was made with unseasoned ground beef mixed with chopped chicken and pumpkin. The mixture was then pressed into a mini cake pan and baked in the air fryer for about 30 minutes. To make it look more like a real cake, I covered it with potato fondant. No, not fondant potatoes, but mashed potatoes mixed with shredded ... continue reading...
Fiesta Friday #447
The elderberry supply looks to be endless at this point. I’ve now made elderberry jam, elderberry syrup #1, and elderberry syrup #2. Yup, two kinds of elderberry syrup. Like Thing 1 and Thing 2, same difference. One for mixing into drinks and one for medicinal use. I also made Pontack Sauce #1. And Pontack Sauce #2. And yet there are still many more harvestable berries out there! I suppose I’ll leave the rest to the birds once I get tired of processing them. If you ever want an ... continue reading...
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