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Pumpkin Scones

by Michele Pesula Kuegler October 15th, 2019 | Breads, Breakfast Dishes, Recipes


 



Pumpkin Scones



The taste of October in a baked good



  • 2 cups flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 5 tablespoons butter (chilled)
  • 3/4 cup buttermilk
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup pumpkin purée
  • 1/3 cup chopped pecans


  1. Preheat oven to 400.
  2. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing
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Apple Cheddar Pinwheels

by Michele Pesula Kuegler October 10th, 2019 | Appetizers, Recipes

Apples, show us your savory side!






Apple Cheddar Pinwheels



Apples, show us your savory side!



  • 1 tablespoon butter
  • 2 cups diced apples
  • 1 teaspoon dried sage
  • Salt & pepper (optional)
  • 1 cup grated sharp cheddar
  • 1 sheet puff pastry


  1. In a large skillet, melt the butter over medium heat.
  2. Saute the apples for 4 minutes.
  3. Remove from heat and stir in the sage; season with salt and/or pepper, if desired
  4. Unroll the puff pastry.
  5. Roll out to 10” x 12” rectangle.
  6. Sprinkle apples on dough, leaving 1” margins on the long sides.
  7. Top with grated cheddar.
  8. With long side of
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Apple Cheddar Muffins

by Michele Pesula Kuegler October 8th, 2019 | Breads, Breakfast Dishes, Recipes




Apple Cheddar Muffins



A nice change from your typical breakfast baked good



  • 1 egg
  • 1 egg white
  • 1/3 cup milk
  • 2 tablespoons butter (melted)
  • 1 cup flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shredded cheddar
  • 1 apple (peeled & shredded)


  1. Preheat oven to 350.
  2. Grease a 6-cup large muffin pan or 12-cup regular size muffin pan (or line with muffin cups).
  3. Combine egg, egg white, milk, and butter in a large bowl and whisk thoroughly.
  4. Add flour, baking powder, and salt, and stir with a spoon until moistened.
  5. Add cheddar and apple and stir gently.
  6. Divide batter among prepared cups.
  7. Bake large muffins for 22-26 minutes and
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Cinnamon Apple Biscotti

by Michele Pesula Kuegler October 3rd, 2019 | Breakfast Dishes, Desserts, Recipes







Cinnamon Apple Biscotti



Basically, it's a very crunchy version of apple pie



  • 1/3 cup unsalted butter (softened)
  • 3/4 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1-1/2 cups finely diced dried apple rings
  • 1-1/2 cups powdered sugar
  • 1 teaspoon cinnamon
  • 2-1/2 tablespoons apple cider


  1. Beat butter and both sugars in bowl of stand mixer on speed 2 for 3 minutes.
  2. Add eggs one at a time, scraping down sides and beating until fully combined.
  3. Stir in vanilla extract.
  4. Slowly add flour, baking powder,
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I’ve Been Moscow Muled

by Editorial Team October 3rd, 2019 | Techniques, Tools, and Tips





First, a confession: I don't drink Moscow Mules because they have ginger beer. I am an odd ginger person. I like ginger ale but not ginger beer. I like gingerbread cake but not ginger snaps. I know, it's a bit annoying, so when asked in general I usually just say that I'm not a big fan of ginger.





So, when I had the opportunity to try some Moscow Mule mugs, my first thought was that I'd have someone else actually use the mug and provide feedback. Then

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Caramel Apple Biscotti

by Michele Pesula Kuegler October 1st, 2019 | Breakfast Dishes, Desserts, Recipes

The classic fall treat turned into a baked good!






Caramel Apple Biscotti



The classic fall treat turned into a baked good



  • 1/3 cup unsalted butter (softened)
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1-1/2 cups diced apples
  • 1 cup caramel baking chips
  • 1 teaspoon shortening


  1. Preheat oven to 350.
  2. Beat butter and sugar in bowl of stand mixer on speed 2 for 3 minutes.
  3. Add eggs one at a time, beating until smooth.
  4. Stir in vanilla extract.
  5. Slowly add flour, baking powder, salt, and cinnamon, mixing until combined.
  6. Stir diced apple into dough.
  7. Divide dough in
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Coconut Candy Bar Biscotti

by Michele Pesula Kuegler September 26th, 2019 | Breakfast Dishes, Desserts, Recipes

Sometimes you feel like a nut






Coconut Candy Bar Biscotti



Sometimes you feel like a nut



  • 1/3 cup unsalted butter (softened)
  • 1-1/4 cups sugar
  • 2 eggs
  • 1/2 tsp. almond extract
  • 1/2 tsp. coconut extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup
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A Look at the Differences between Green Tea and Black Tea

by Editorial Team September 25th, 2019 | Cooking Basics





Two of the most popular teas in Australia are green tea and black tea. Though both teas come from the same leaves of the Camellia sinensis plant, their colour and flavour are vastly different. However, their differences don’t stop there. Here, we’ll take a look at the contrasts between green tea and black tea to understand why some tea-drinkers prefer one over the other.





History and Popularity





The origins of green tea can be traced back to 2737 B.C., China. It’s believed that it was discovered by accident when fresh tea leaves fell into Chinese Emperor Shennong’s cup of just-boiled water. Today, green tea comes in a variety of types,

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Chocolate Covered Cherry Biscotti

by Michele Pesula Kuegler September 24th, 2019 | Breakfast Dishes, Desserts, Recipes

A candy-themed biscotti that's totally acceptable as breakfast.






Chocolate Covered Cherry Biscotti



A candy-themed biscotti that’s totally acceptable as breakfast.



  • 1/3 cup unsalted butter (softened)
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup chopped dried cherries
  • 1/2 cup milk chocolate chips
  • 1 tsp. shortening


  1. Preheat oven to 350.
  2. Beat butter and sugar in bowl of stand mixer on speed 2 for 2 minutes.
  3. Add eggs one at a time, beating until incorporated.
  4. Add vanilla extract, beating until smooth.
  5. In a separate bowl, mix flour, baking powder, and salt.
  6. Add flour mixture to wet ingredients and mix.
  7. Stir
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Chocolate Peanut Butter Pretzel Bites

by Michele Pesula Kuegler September 19th, 2019 | Desserts, Recipes

If you eat one, you're going to want more.






Chocolate Peanut Butter Pretzel Bites



If you eat one, you're going to want more.



  • ½ cup peanut butter
  • ¼ cup powdered sugar
  • 1 Tb. butter (softened)
  • ½ tsp. vanilla
  • 3/4 cup crushed pretzels
  • 1 cup milk or semi-sweet chocolate chips
  • 1 tsp. coconut oil
  • ¼ cup minced salted, roasted peanuts (optional)


  1. Combine peanut butter, sugar, butter, and vanilla in a medium-sized bowl.
  2. Stir until fully mixed and smooth.
  3. Add pretzels, and mix well.
  4. Form into small balls (about 1” diameter).*

  5. Place on wax paper lined plate or tray.
  6. Freeze for 1
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Chocolate-Covered Peanut Butter Pretzel Sandwiches

by Michele Pesula Kuegler September 17th, 2019 | Desserts, Recipes

A simple recipe for the sweet & salty craving.






Chocolate-Covered Peanut Butter Pretzel Sandwiches



A simple recipe for the sweet & salty craving.



  • 1/2 cup creamy peanut butter
  • 2-1/2 Tb. powdered sugar
  • 100 checkerboard-shaped pretzels
  • 1 cup milk chocolate chips


  1. Combine peanut butter and sugar in a medium-sized bowl and mix with hand mixer until smooth.
  2. Spread a small amount of peanut butter mixture on a pretzel and top with a second pretzel. Transfer to a waxed paper-lined plate.

  3. Repeat 49 more times. (It’s worth it!)
  4. Refrigerate for 1 hour.
  5. Place chocolate chips in a small bowl. Microwave in 30 second intervals.
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Lots of Lemon Whoopie Pies

by Michele Pesula Kuegler September 12th, 2019 | Desserts, Recipes

Double the lemon goodness!






Lots of Lemon Whoopie Pies



Double the lemon goodness



  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. lemon extract
  • 1/2 tsp. vanilla
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups flour
  • 1/4 cup fresh lemon juice
  • Zest of lemon
  • 3 Tb milk
  • Yellow food coloring (if desired)
  • 1/2 cup butter (softened)
  • 2-1/4 cups powdered sugar
  • 2 Tb. lemon juice
  • 1 tsp lemon extract


  1. Preheat oven to 350.
  2. Line
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Twice the Lemon Cookies

by Michele Pesula Kuegler September 10th, 2019 | Desserts, Recipes

Delicately sweet. Pleasantly tart. Fairly addictive.






Twice the Lemon Cookies



Sweet, tart, and addictive



  • Cookie dough
  • 1 cup butter (softened)
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 tsp. lemon extract
  • Zest of 1 lemon
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2-1/2 cups flour
  • Frosting
  • 1/2 cup butter (softened)
  • 3 cups powdered
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Baba Ghanoush

by Michele Pesula Kuegler September 5th, 2019 | Appetizers, Recipes, Tapas Monday




Baba Ghanoush



Hummus' fun, eggplant-based sibling



  • 1 large eggplant
  • 1 garlic clove (peeled)
  • 1/2 tsp. salt
  • 2 Tb. tahini
  • 1-1/2 Tb. lemon juice


  1. Preheat oven to 375.
  2. Pierce eggplant with knife in multiple spots, and place on a foil-lined baking sheet.
  3. Bake for 30-45 minutes (depending on the size of your eggplant), or until it is very tender.
  4. Allow the eggplant to cool, then cut in half. Scoop out the pulp, and place in a blender.
  5. Discard peel.

  6. Add garlic, salt, tahini, and lemon juice to blender.

  7. Purée until completely smooth. Transfer to serving dish.
  8. Can be served immediately. Refrigerate if using later.






Unofficially,
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Grilled Eggplant Parmesan Sandwich

by Michele Pesula Kuegler September 3rd, 2019 | Recipes, Sandwiches




Grilled Eggplant Parm Sandwich



A delicious way to have eggplant parm in the summer



  • 2 tomatoes (diced)
  • 1/4 cup fresh basil (minced)
  • 2 Tb. balsamic vinegar
  • salt & pepper
  • 1 medium eggplant (sliced thickly)
  • extra virgin olive oil
  • 8 slices fresh mozzarella
  • 4 slices bread (your choice*)


  1. In a small bowl combine tomatoes, basil, and vinegar.
  2. Season with salt and pepper to taste.
  3. Cover and refrigerate until ready to serve.
  4. Prepare grill according to manufacturer’s instructions.
  5. Brush one side of eggplant slice with olive oil and place on prepared grill.
  6. Cook for 3 minutes or until golden brown. While grilling, brush second side with oil.

  7. Flip and cook
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Lemon Blackberry Bars

by Michele Pesula Kuegler August 29th, 2019 | Desserts, Recipes

3 words- tart, sweet, & satisfying






Lemon Blackberry Bars



3 words- tart, sweet, & satisfying



  • 1-1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3/4 cup butter (chilled)
  • 1-1/4 cups old fashioned oats
  • 1 tsp. vanilla
  • 1 14 oz. can sweetened condensed milk
  • 1-1/2 Tb. finely grated lemon zest
  • 1/2 cup fresh lemon juice
  • 2 large egg yolks
  • 6 oz. blackberries


  1. Preheat oven to 350 degrees; spray sides only of 13x9 baking pan.

  2. In a large mixing bowl
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Lemon Raspberry Tiramisu

by Michele Pesula Kuegler August 27th, 2019 | Desserts, Recipes




Lemon Raspberry Tiramisu



A citrus and berry spin on the classic version



  • ¼ cup water
  • 1 cup sugar (divided)
  • ¼ cup freshly squeeze lemon juice
  • ½ cup limoncello (divided)
  • 2 cups unsweetened frozen raspberries (defrosted)
  • 15 oz. mascarpone
  • ½ Tb. lemon zest
  • ½ cup whipping cream
  • Powdered sugar
  • 30 ladyfingers


  1. Heat water and 1/4 cup sugar in small pot over medium heat until sugar is dissolved.
  2. Remove from heat.
  3. Add lemon juice & 1/4 cup limoncello.
  4. In a small bowl add ¼ cup sugar to defrosted raspberries. Stir.
  5. Combine mascarpone, ½ Tb.
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Fresh Peach Slump

by Michele Pesula Kuegler August 22nd, 2019 | Desserts, Recipes

One of those desserts that simply says home






Fresh Peach Slump



One of those recipes that simply says home



  • 4 cups peaches (pitted and diced)
  • 1/2 cup sugar
  • 2-1/2 Tb. cornstarch
  • 1/2 tsp. salt
  • for the dumplings:
  • 1-1/2 cups flour
  • 2 Tb. sugar
  • 1 tsp.
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5 Things You Can Achieve In Life By Knowing How To Cook

by Editorial Team August 22nd, 2019 | Cooking Basics





Learning to cook is certainly something we should all be willing and able to do but sadly it’s a skill that is in decline in America, in fact, high-school students enrolling in home economics classes are down 40% in recent years. But this is something we should look to address as there are many benefits to being able to cook, in so many different aspects of life and here we are going to look at five of the best.





Getting A Date





We all know that the traditional dinner and a movie

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Bourbon & Vanilla Peaches

Michele Pesula Kuegler August 20th, 2019 | Appetizers, Desserts, Recipes, Tapas Monday




Bourbon & Vanilla Peaches



Bourbon & peaches- a new classic combination



  • 4 peaches
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup bourbon
  • 1 tsp. vanilla


  1. Bring a medium-sized pot full of water to a boil.
  2. Fill a medium sized bowl with ice water.
  3. Cut a small x in the base of each peach.
  4. Place 1 peach in boiling water, and cook for 30 seconds to 1-1/2 minutes.*
  5. Using slotted spoon, transfer peach to ice
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