The Mother of All Cheese Boards

Rest assured it’s coming.  I am going to throw together this amazing cheese board.  Why?  because I can …..and I will.  Who doesn’t love fresh cheese?  Endive…..nuts….dried fruit….rainbow carrots with the tops still on….radishes….baby eggplants roasted with garlic …..fresh cut pepperoni….. grapes and blueberries….the things love are made of….

It’s the little things in life and after all what more could you ask for than this Mother of all Cheese Boards……

Cherry Crisp

Who doesn’t love cherries?  Not me LOL.  And who doesn’t love a crunchy topping and freshly whipped cream.

Crisp me away my sweet cherry:

1 can of cherry pie filling

1/2 c flour

1/2 c rolled oats

2/3 c brown sugar

3/4 tsp cinnamon

3/4 tsp nutmeg

1/3 c butter, melted

Empty the can of cherries into a 2 quart baking dish.  Mix all of the dry ingredients then stir in the melted butter with a fork till it looks wet and crumbly.  Sprinkle over the crisp and top with a handful of chopped pecans.

350 degrees and 30 minutes later – voila – bubbling cherries with a crunchy topping.

And if you love whipped cream as much as I do, whip away my friends, whip away.

A Very Cinnamony Buttermilk Pear Cake


1.5 c brown sugar

1/3 c oil

1 egg

1 c buttermilk

1 tsp baking soda

1 tsp vanilla

1.5 c chopped fruit

1/2 c sugar

1 tsp cinnamon

1 Tbsp cold salted butter

Mix together the first 7 ingredients….

Pour into a 9×13 pan (rub butter onto the pan)

325 degrees

Mix the last 3 ingredients with a fork and spread on top

Bake for 45 minutes

And voila the moistest most cinnamony cake ever ☺️🙌❤️

Kitchen Stock Up

I keep a handful of items on hand in my kitchen, on the off chance I need to throw a cake together or make a casserole for someone, it’s there.

Buttermilk – biscuits, chocolate cakes

Half and Half – eggs, coffee, desserts

Cream Cheese – frostings, taco dip

Heavy Cream – quiche, frosting, ice creams

Frozen blueberries – muffins, smoothies

Butter – everything – kidding – biscuits – madeleines – cookies – cakes – veggies

Powdered Sugar – frosting – dusting for waffles and french toast

Yeast – homemade breads and cinnamon rolls

Maple Syrup (pure) – homemade granola, coffee cakes

Mesquite Seasoning  – veggies, meat, eggs

Really strong Coffee – chocolate cakes, coffee, ice cream

All of these ingredients have dual or more purpose.  Whether used by itself or paired with a pack of other ingredients to make something delicious, they’re must haves, well at least for my kitchen.


Save the Vegetables

A little trick to save your vegetables.

Put them in Tupperware and add water.

Chopped celery.  Carrots.  Bell peppers.  It saves them all.  Extends their life so to say.

I also peel bananas and freeze them when they’re too brown to eat and I don’t have the time to throw together loaves of banana bread.

I put flour and sugar in the freezer too to avoid little critters floating around in the glass jars I used to keep them in.

Same for nuts – my almonds and walnuts go in a Ziploc freezer bag and into the bottom drawer of the freezer they go.

Little tricks like these help you eat all of your produce before it goes bad and keeps you healthy :).


Biscuits for All

My son had basketball practice last night and the start time seems to be getting later and later.  Although I am not a fan of this because it’s on a school night, it gave me some extra time to successfully bake some homemade buttermilk biscuits.

Layers and layers of dough dotted with ice-cold chunks of butter turned out to baked perfection.  Add some sausage – a slice of cheddar cheese and some homemade jam and voila – biscuits that rain down from heaven to melt in your mouth and soothe your soul.

What you need:

3 cups flour

2 T sugar

2.5 tsp baking powder

.5 tsp baking soda

Mix together with a whisk or fork

Add in 3/4 c of small chopped up salted butter (ice-cold butter)

Mix the butter into the dry ingredients with your hands till it looks like small peas throughout

Whisk one egg into 3/4 c of cold buttermilk

Add to the butter mixture and stir with a fork

Dump out onto a lightly floured surface and roll out to 1″ thick

Fold over the sides and then the tops and re-roll into 1″ again

Re fold again

Once it’s rolled out to 1″ cut out 2-3″ rounds

Brush the tops with melted butter

Bake on parchment or a silpat at 400 degrees for 16 minutes


Happy Saturday

Saturdays are usually crazy and I am running around chauffeuring the kids back-and-forth to their sports or their friends or some other activity. This was the first weekend in a long time where I did not have to do any of that or at least not all of it. I decided to bake a little and cook a little and put some stuff away for the week that would make the week a little easier to get through. I consistently try to make banana bread once a week as I buy bananas and refuse to waste food, so they end up being homemade bread. I also decided since the weather was cool and the flu seems to be going around that I would make some homemade chicken noodle soup. Then I got an itch for some chocolate and decided to make fudgy chocolate brownies because they’re not something that I make all of the time or hardly ever. The kitchen smells lovely. The front door is open for cool air and a breeze and a bottle of rose made its way to the counter and I had a glass (or two) for once and enjoyed the day. Cheers to quiet Saturdays – I like this.