by TT Jr. on May 14th, 2012 | Recipes, Spreads & Sauces
I love bagels. I just love them, specifically toasted. And with cream cheese. They are so delicious when they are still hot and the cream cheese starts to melt on them. My favorite flavor is salt bagels, and they are delicious with plain cream cheese, but sometimes that gets a little boring. So, I decided to make a vegetable cream cheese to see how it tasted with my mom's yummy salt bagels. It tasted like heaven on a hot bagel. The sweet crunchy carrots with the tangy, slightly spicy chives against the salty, hot, soft, crunchy bagel is incredible.
A
by TT on March 13th, 2012 | Breads
Everyone in my house likes muffins. Is that a silly statement to make? As I think about what I typed, I have to wonder if there is anyone who doesn't like muffins. There are so many options. For those with allergies or health issues, they can be made gluten-free, sugar-free, nut-free, whatever it is that you need. The options for flavors seem endless: banana, apple, chocolate chip, spice, oatmeal, corn. . .
So, when I saw that the newest bed & breakfast recipe was a muffin, I was excited to see what I could add to my repertoire. Then I
by TT on March 12th, 2012 | Desserts, Recipes
Now that we've talked about a variety of dishes for St. Patrick's Day dinner and brunch, it's time to consider a little bit of dessert. Honestly, I don't usually think too much about dessert for this holiday, as the meal tends to be heavy. Plus, when St. Patrick's Day falls on a weekday, there isn't always the time to linger over a multi-course meal.
With the collision of St. Patrick's Day and Saturday this year, why not give an Irish dessert a try? This recipe is simple to make, requires few ingredients, and will provide some nice bright flavors to
by TT on March 5th, 2012 | Main Dishes, Recipes
Have you ever thought of serving sausage for your St. Patrick's Day meal? I am guessing that there is a good chance that the answer is no. It seems that most people associate sausage with Italian food, as they tend to think of pork sausage that has been simmering in marinara. Of course, sausage covers many different genres of food, as it can be made with almost any meat and have infinite combinations of seasonings added.
For a St. Pat's menu that is sure to be different and delicious this should work. The combination of lamb sausage, colcannon, onions, and
by TT on January 3rd, 2010 | Desserts, Recipes
If you're a regular reader, you will note that the Day 10 post is a day late. However, with a full day of Christmas celebrations yesterday, there wasn't much time for editing photos and writing. Saturday was filled with Christmas excitement: opening presents, eating lots of delicious foods, and enjoying the company of family and friends.
It was a wonderful day, to say the least. The day itself was the best present I could have received. From the squeals of our daughters, as they opened Team Jacob photos, to the giggles of our nephews, as our first floor became their racecourse,
by TT on January 1st, 2010 | Desserts, Recipes
As part of my holiday gift making, I decided to try a new recipe for flavoring almonds and pecans. In the past, I have made
Sweetly, Spiced Pecans, which have an egg white coating to hold the sugar and spices. For this recipe I wanted to try a new coating and a different sweetener.
Maple syrup seemed like my best option as the main ingredient in the coating. It would have dual purposes, acting as both the sweetener and the adhesive for other ingredients. To give the nuts more diversified flavor, I decided to use cinnamon as the second ingredient
