Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Ham and Pea Pasta Carbonara

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If you’re looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!

If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!This recipe came about because I had a craving. I had a craving and a frozen ham steak in the freezer. I had a craving and a frozen ham steak in the freezer and a hungry family.  I had a craving and a frozen ham steak in the freezer and a hungry family and a half gallon of heavy cream in the refrigerator that needed to be used up. You see how these things happen?

If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!I had never made pasta carbonara but I had been obsessed with the idea of trying it. If you’ve never had a mac n cheese where egg yolk was incorporated into the sauce to make it rich and creamy, well – you’ve been missing out. If you shy away from having egg yolk in foods like homemade aioli where its not exactly cooked, you need to step out of your comfort zone and give it a try. A whole world of rich food awaits!

If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!

I didn’t tell my family that this sauce had egg yolk in it for fear that they’d be turned off, and they (husband and kids included) thought this was one of the best dinners I had ever served. I mean, what’s not to love? Flavorful smokey ham, vibrant green peas, pasta – no descriptive words needed there, and a rich and creamy parmesan sauce. NeedIf you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!

Ham and Pea Pasta Carbonara
 
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If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!
Author:
Recipe type: main dish, pasta
Yields: 6 servings
Ingredients
  • 1 pound spaghetti
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 8 ounces ham, thinly sliced
  • 10 ounces peas, steamed
  • 1-2 cloves garlic, minced
  • 3 eggs
  • 1 cup parmesan, grated
  • 3/4 cup heavy cream
  • salt and pepper, as desired
Instructions
  1. Ensure all ingredients are chopped/measured/prepared before you start cooking. The goal is to time the recipe so that the pasta has finished cooking at the same time the ham, pea, and onion mixture is done.
  2. Cook pasta in large pot of boiling water.
  3. Heat butter and oil in large saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, and garlic and cook long enough to heat through.
  4. Meanwhile in a separate bowl, combine eggs, parmesan and heavy cream. Whisk to combine.
  5. Prior to drain pasta, add about 1/2 cup of the cooking water to a measuring cup in case it is needed to thin the sauce later on.
  6. Drain hot pasta and return to pot. Add hot ham and pea mixture. With the heat off, add the egg mixture to the hot ingredients and stir very well to combine. The hot ingredients will cook the egg enough to turn it into a wonderful sauce without scrambling the egg. Season with salt and pepper, as desired.

If you're looking for a rich and satisfying pasta dinner, this Ham and Pea Pasta Carbonara will quickly become a family favorite!
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Fettuccine with Salmon Dill Cream Sauce

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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I feel this post must start with a warning: This meal is dangerous. Why? Well, not only does it taste absolutely heavenly, but it is super easy to make. But why would that be dangerous, you wonder. Two words: pasta and heavy cream.  Well, technically that was three words. Is it good for your hips? No. But is it worth that minute on your lips? Most definitely.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

I first enjoyed this recipe at a pasta making class I took. It wasn’t a professional class at a culinary institute. As you might know, I’m a completely self taught chef and photographer and have learned everything purely through trial and error. It was one of those hands on cooking classes where you go with a date or a friend, make a few dishes, and get to eat what you make in the class. This happened to be a homemade pasta class and I’ve wanted some kitchenaid pasta rollers ever since. In fact, they’ve been not-so-subtly on my Christmas wish list for two years in a row now and he has yet to deliver. Hopefully third time’s a charm and I’ll get them this year! So, this class was originally going to be a double date for my husband and I and another couple. For some reason, that other couple had to bail out so it turned into a regular date for the hubs and I. Unfortunately, I got a horrible case of the stomach flu about five days before the class and subsequently couldn’t hold anything down that entire time. The first day I felt normal again was the day of this class, but by that time my husband was right in the middle of his stomach flu, but there ain’t nothing that will keep me away from freshly made pasta, so off I went!  Fortunately, I was able to get my sister to go with me at the last minute. Unfortunately, four rounds of pasta courses at the tail end of the stomach flu weren’t as enjoyable as I had imagined it would be. On the bright side, they sent us home with the recipes and I was able to recreate everything at home once I was fully recovered!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

The reason this recipe was so amazing was because it used smoked salmon. Why had I never thought of doing this before? There are occasions where I make salmon and it turns out perfectly, but there have been plenty of times where I try to make a pasta dish like this and the salmon is either over cooked or the whole dish tastes too fishy. Using smoked salmon in a dill-filled lemony cream sauce like this is absolute perfection, and considering the whole dinner comes together in just minutes, your hips and thighs will be cursing you for ever finding this recipe!

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.

Fettuccine with Salmon Dill Cream Sauce
 
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Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
Author:
Recipe type: main dish, pasta
Yields: 4 servings
Ingredients
  • 1/2 of a large sweet onion, like Vidalia or Walla-Walla, diced
  • 1 tablespoon butter
  • 1 large bunch of dill, de-stemmed and chopped
  • 8 ounces cold smoked salmon
  • 1 cup heavy cream
  • 1-2 tablespoons lemon juice
  • 8 ounces linguini
Instructions
  1. Cook the pasta in plenty of water until it is done. Consider not adding salt to the water this time, since the salmon sauce may be on the salty side.
  2. To make the salmon dill cream sauce, sauté the onion in butter over medium high heat until golden brown. Reduce heat a bit and add the dill, salmon and cream. Gently heat until the cream is infused and stir until the salmon flakes. Add the lemon juice and stir.
  3. Gently toss the pasta in the warm sauce and voila! Ready to serve.

Fettuccine with Salmon Dill Cream Sauce made with smoked salmon, fresh dill, lemon and heavy cream is an insanely delicious and easy to make pasta dinner.
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Old Fashioned Strawberry Ice Cream

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When you’re looking for a tasty summer treat to help cool you down, nothing quite beats some creamy homemade Old Fashioned Strawberry Ice Cream.

old-fashioned-strawberry-ice-creamWell, I thought I was done posting strawberry recipes for the season. I went a little strawberry-crazy there for awhile, but I just cannot help myself. How could I not make some classic homemade strawberry ice cream? I mean, next to chocolate and vanilla, strawberry is one of those basic must-have must-make summer flavors.

old-fashioned-strawberry-ice-cream-ingredientsThere are certainly easy ways to cheat at making ice cream that don’t require cooking or eggs, but when it comes to ice cream – I really do have a hard time not making it properly. Its really not that difficult, and once I got over the fear of curdling my eggs with hot cream, I realized the process was super simple.

old-fashioned-strawberry-ice-cream-baseHomemade old fashioned ice cream basically consists of an egg yolk and sugar base combined with a hot cream mixture.  Add in a few wonderful extras like some ruby red summer produce and a vanilla bean and you turn something basic (yet still wonderful) into something extraordinary.

old-fashioned-strawberry-ice-cream-panIf you don’t already have an ice cream maker, I highly recommend getting one. Its has been worth every penny in our house. I usually like to freeze the base container in my deep freezer as opposed to the house freezer because it gets that much colder.

old-fashioned-strawberry-ice-cream-scoop

The result?  The most creamy, perfectly sweet, classic ice cream flavor.

old-fashioned-strawberry-ice-cream-sideNow, I have to know… are you a dish or a cone person?  I, myself, am both. When I order ice cream I have them serve it up in a dish with the cone on top. That way I won’t spill a drop plus I won’t miss out on a sweet cookie cone. Enjoy!

old-fashioned-strawberry-ice-cream-close

This recipe uses vanilla beans. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Old Fashioned Strawberry Ice Cream
 
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When you're looking for a tasty summer treat to help cool you down, nothing quite beats some creamy homemade Old Fashioned Strawberry Ice Cream.
Author:
Recipe type: dessert
Yields: 6 servings
Ingredients
  • 4 cups strawberries, stems removed, sliced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup granulated sugar, divided
  • 1/4 cup golden brown sugar
  • 4 large egg yolks
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1 vanilla bean, seeds scraped
Instructions
  1. Combine the strawberries with the lemon juice and 1/4 cup of the sugar in a bowl. Toss until the ingredients are well incorporated and allow to macerate in the refrigerator for several hours to let the natural juice of the strawberry come out.
  2. In a large bowl, whisk together egg yolks. Add granulated and brown sugars as well as salt and whisk together until lightened in color and smooth.
  3. Pour the half and half, the heavy cream, and the vanilla bean into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally while pressing onto the vanilla beans to extract the flavor and the seeds, and then remove the pot from the heat.
  4. Use a ladle to transfer one spoonful at a time of the hot cream to the egg yolk mixture while whisking the entire time. Your goal is to slowly mix in the hot mixture to temper the eggs but not to cook them. Continue to slowly add the hot cream while whisking until all of it has been thoroughly combined.
  5. Return the entire mixture to the saucepan and place over medium low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon. For me, this was more of a gut feel thing to know when it was ready, but you can definitely tell when the mixture has thickened. Do not let it get to the point where the eggs begin to cook. You should be able to touch the mixture with your finger without burning it.
  6. Pour the mixture into a bowl and allow to sit at room temperature for 30 minutes.
  7. Cover the bowl and refrigerate for at least four hours.
  8. Alternatively, you can pour the mixture into a bowl and set over another large bowl filled with ice water. Stir to cool the mixture down. You want the custard to be ice cold before churning.
  9. Stir the chilled strawberry mixture into the custard.
  10. Pour into an ice cream maker and process according to the manufacturer's directions. I was able to process the entire batch at once in my Cuisinart Ice Cream Maker. This should take approximately 25 to 35 minutes. Freeze for a couple of hours to allow the ice cream to harden. Then scoop and enjoy.
When you're looking for a tasty summer treat to help cool you down, nothing quite beats some creamy homemade Old Fashioned Strawberry Ice Cream.
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Creamy Meyer Lemon Pasta

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This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

Let me start by saying that a Meyer lemon is no ordinary lemon. If you’re not familiar with this variety, all you have to do is google “what is the difference between a meyer” and the rest of the sentence “lemon and a regular lemon” pops up. See? You weren’t the only one who didn’t know. I’ll save you the time and post the link to the info here. If you’re not in the mood to read all about it, I can sum it up in just a couple of words: meyer lemons just taste better. If ever given the choice, choose a meyer lemon over your standard basic lemon. Just like you should choose a Hood strawberry over your standard-available-year-round-grocery-store strawberry. There’s just no comparison.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

The incredible flavor in this pasta comes from just the right amount of meyer lemon along with leek and heavy cream. Aren’t leeks gorgeous? I just love thinly sliced leeks. They make all things better.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

And yes, I did mention heavy cream. If you’re dieting, pasta isn’t really your friend anyway. But this pasta? Prepare to just throw your food log out the window if you’re going to indulge in this little plate of heaven. There’s a ton of heavy cream in this pasta, which is part of the reason it tastes so good. But go on – you only live once and its okay to splurge every so often (or every week, in my case). Make yourself feel less guilty and serve it with grilled chicken and asparagus. You know I can rationalize anything. My entire family loved this, and I’m certain yours will too.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.

Creamy Meyer Lemon Pasta
 
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This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
Author:
Recipe type: main dish
Yields: 4-6 servings
Ingredients
  • 1 pound pasta of your choice
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 leek, sliced thin
  • 1 teaspoon (about 2 cloves) minced garlic
  • 2 cups heavy cream
  • 2 teaspoons Meyer lemon zest
  • 1 teaspoon chopped rosemary
  • 1/2 cup grated Pecorino Romano
Instructions
  1. Boil at least 4 quarts of salted water. Cook the pasta according to the package directions, drain, and keep warm.
  2. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. When the butter is melted, add the leeks to the pan. Saute, stirring often until the leeks are softened and just starting to brown.
  3. Add the garlic and saute another minute or two.
  4. Add the heavy cream and reduce heat to medium low. Cook the cream until reduced by about half. Once the cream is reduced, add the lemon zest, rosemary, and cheese. Serve warm.

This rich and Creamy Meyer Lemon Pasta uses just the right amount of lemon to give the pasta a light and fresh citrus taste.
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Lynne’s Cream Wafers

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I loved baking  Lynne’s Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

Welcome to day 9 of my 12 Days of Holiday Treats series. There are no better recipes to share than those that have meaning, and this one is particularly special to me.

12 Days of Holiday Treats | Self Proclaimed Foodie

I call these cookies Lynne’s Cream Wafers. Did Lynne create the recipe? Nope – this one is straight up old school Betty Crocker. But these cookies are more than special to me. It was actually quite sad making them this year, because I hadn’t enjoyed them since I made them with Lynne about twenty years ago. Lynne was my high school/college sweetheart’s mom. He and I were together for quite some time and it was during some incredibly impressionable years. During that time, I spent A LOT of time with his family. So much so that I really felt like I had become a member of their family. I went on many vacations with them and spent birthdays and holidays in their loving company. I value every second I got to spend with that family because they truly loved me as if I were part of it.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

Christmas was a big deal for Lynne’s family. I was always in awe of the amount of Christmas decorations that went up each year. I remember spending an entire weekend doing nothing more than decorating. We’re talking every room in the house, including the bathrooms and the hallway up the stairs, had some kind of tinsel garland and/or lights. It was definitely a time that I really looked forward to. Lynne always made these cream wafers and, despite my memory not always being the best, I have very crystal clear memories of making them with her. I remember it feeling like it took forever to cut out and cook all those tiny little cookies. I remember spreading the filling between the two fragile flaky cookies, trying to keep them from crumbling between my fingers. And I remember sneaking a cookie or two every time I walked past the tin in the kitchen. Making these cookies took me back 20 years. I can still hear Lynne’s laugh and see her smile and feel her loving embrace.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

It breaks my heart to not have a truly beautiful, caring, loving, and giving soul like Lynne in this world anymore. She was taken decades too early from the people who loved her so much. I will fondly hold on to my many memories of Lynne and will proudly make (and steal when no one is watching) these delicious cream wafers in her memory. Christmas time is about making memories with the people you love, and I’m so grateful I was able to make so many memories with Lynne and her family.

I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Lynne's Cream Wafers
 
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I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.
Author:
Recipe type: dessert
Cuisine: original recipe from Betty Crocker
Yields: 5-6 dozen sandwiches
Ingredients
Wafer cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup heavy whipping cream
  • 2 cups all-purpose flour
  • pinch of salt
  • Confectioner's sugar for rolling
  • Granulated sugar for coating
Filling:
  • 3/4 cup confectioner's sugar
  • 1/4 cup butter, softened
  • 1 teaspoon peppermint extract (can use vanilla, lemon, or almond extract instead if desired)
  • Food color, if desired
Instructions
  1. In bowl of stand mixer with paddle attached, beat butter until creamy smooth. Add heavy cream and mix on medium speed until smooth. Add flour and mix on low speed until incorporated, then flash on medium speed for five seconds to mix. Wrap dough in plastic wrap and refrigerate about 1 hour or until firm.
  2. Preheat oven to 375ºF. Roll some of the dough to 1/8 inch thick on lightly powdered sugar surface (keep remaining dough refrigerated until ready to roll). Cut into desired shapes small cookie cutters (I used 1 1/2 inch tree shapes). Cut as many cookies as you can out of the first roll, then squeeze the dough together to roll and cut again. Your goal is to roll the dough the minimum amount of times. Finish that first chunk of dough before moving on to the next. Fill small bowl with granulated sugar and coat both sides of each cutout with sugar and then transfer to baking sheet (I found that a silicone covered metal baking sheet worked best). Prick each cutout with fork about 4 times.
  3. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
  4. Meanwhile, use a stand mixer with the whisk attached to cream butter for filling. Add powdered sugar and extract and mix on medium speed until smooth. It will be thick. Spread a thin layer (about 1/2 teaspoon) filling between bottoms of pairs of cookies.
  5. Store in airtight container.
I loved baking Lynne's Cream Wafers, a buttery and perfectly sweet cookie with a creamy filling, every Christmas with a very special person in my life.

To see all of 2014’s holiday treats, click the links below:

2014 Holiday Treats | Self Proclaimed Foodie

Five Minute Fudge | Holiday Sugar Cookies | Peppermint Candy Cane Cookies

Peppermint Chocolate Pie | Hazelnut Lemon Curd Thumbprints | Homemade Peppermint Marshmallows

Chewy Molasses Sugar Cookies | Easy Petite Palmiers | Triple Threat Peppermint Brownie Bites

Toasted Coconut Cookies | Walnut Spiced Rum Balls | Mexican Chocolate Truffles

To see all of 2015’s holiday treats, click the links below:

Holiday Recipes | Self Proclaimed Foodie

Easy Candy Cane Chocolate Truffles |  Cherry Almond Thumbprints  | Easy Brown Butter Pecan Fudge

Toasted Macadamia Nut Cookies  |  Salted Vanilla Bean Caramels  |  Chocolate Peppermint Swirl Cookies

Lynne’s Cream Wafers  |  Mini Pecan Pie Bites  |  Eggnog Poundcake

Christmas Tree Corn Flake Treats  |  Devil’s Food Crinkles  |  Chewy Brown Sugar Cookies

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Blackberry Cream Popsicles

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Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Enjoy summer’s finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

If you’ve ever stopped by my blog before, and according to my google analytics 19.1% of you have, you know that I have a love affair with Oregon berries. I mean, I never knew how truly wonderful a Hood strawberry was until I moved to Oregon. I never knew a raspberry could grow to the size of a thumb (starting at the knuckle) until I went and picked them at the farm just a couple miles from my house. Hands down, Oregon berries are the best.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

That’s why I was completely tickled when the Oregon Raspberry and Blackberry Commission took notice of all the berry recipes I was posting. They even sent me these popsicle molds as well as some super cute cards just for fun. Ummm, yeah. I have no problem talking about how much I love berries, so getting stuff in the mail was just the icing on the coconut berry icebox cake.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

I kind of went all out as far as richness goes with these frozen treats. I called them popsicles, but they were basically molded ice cream. Or in other words: delicious.Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert. 

Both the husband and the kiddos gobbled these up. Can you blame them?Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.

Blackberry Cream Popsicles
 
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Enjoy summer's finest dessert with these rich, creamy, and perfectly sweetened Blackberry Cream Popsicles. Young and old alike will love this summer dessert.
Author:
Recipe type: dessert
Yields: 6 popsicles
Ingredients
  • 2 cups blackberries (fresh or frozen)
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 cup heavy whipping cream
  • 1/2 cup half and half
  • 4-6 tablespoons confectioners sugar
Instructions
  1. In a medium saucepan over low heat, cook down the blackberries with the sugar and water, stirring and smashing the berries. Continue to cook until the berries break down and the sugar fully dissolves, about 10 minutes. Remove from heat and allow to fully cool.
  2. Strain the sweetened berry mixture through a fine mesh sieve, discarding the seeds. Chill until ready to use.
  3. Combine whipping cream, half and half, and confectioners sugar until well mixed.
  4. Fill popsicle molds by either alternating berry and cream mixture, or combine berry and cream mixture and then add to the molds. Freeze until solid, at least 2 hours.

 

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Homemade Marshmallow Creme

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Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen?

Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen?

Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen? 

I’ve been wanting to make this stuff for a really long time. Summer is upon us and that means camping. Camping = s’mores.  S’mores = marshmallow goodness.  There are so many things I want to make with this marshmallow fluff, its not even funny, so expect to see a few desserts in the near future that incorporates this wonderfully white fluffy sweet concoction. I think I’ve shied away from making it because boiling sugar scares the dickens out of me. But I’m happy to say that I was able to easily make this stuff free of injury.

Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen? 

You like my photo above?  Negative space plus a little mouth watering marshmallow fluff equals a work of art, dontcha think? You know why I hate? I can’t stand that the store bough stuff is full of artificial flavors and dye. Why must they add flavor to something that is guaranteed to taste super good with the ingredients I used? What do they add?  Marshmallow flavor #23??  Also, why must they add dye?  The stuff is as white as snow! This is why I choose to make so many things from scratch.  And if you might imagine, I took a healthy sized dollop and topped my graham cracker and dark chocolate to make an impromptu s’more. It was necessary.
Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen?

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Homemade Marshmallow Spread
 
Prep time
Cook time
Total time
 
Why buy the artificial flavor and color stuff at the store when Homemade Marshmallow Creme is super easy and fun to make in your own kitchen?
Author:
Recipe type: dessert
Cuisine: adapted from http://www.kingarthurflour.com/recipes/homemade-marshmallow-spread-recipe
Yields: 3 cups
Ingredients
  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 1/2 cup corn syrup
  • 1/4 cup honey
  • 3 large egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium sized saucepan, combine the water, sugar, corn syrup, and honey. Gently swirl to combine. (or honey). Stir gently to combine. Cook over medium high heat but do not stir. You must use a candy thermometer (I actually used my meat thermometer to monitor temperature). While the sugar mixture begins to cook, combine your egg whites with the cream of tarter in the bowl of your stand mixer with the whisk attachment ready to go.
  2. The sugar mixture will begin to boil. When the temperature hits between 225-230 degrees F, its time to start beating your eggs. Start to whip them on medium high speed. Your goal is to have soft white peaks formed when the sugar temperature hits 240 degrees F. If you time it right, it takes about 3 or 4 minutes.
  3. Once your sugar temperature is at 240 degrees F, turn the mixing speed to low and slowly pour in a steady stream of the hot sugar mixture to the foamy eggs. Try to minimize the amount that splatters on the side of the bowl, but it will happen. Continue to add all of the hot sugar mixture, then increase the speed to medium high and continue to whip the marshmallow creme for about 7 minutes. Add in the vanilla and beat for one final minute.
  4. If not using right away, transfer creme to an airtight container and store for up to 2 weeks at room temperature. It might deflate a bit, but you can puff it back up by whisking by hand.
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Bacon Leek Mushroom Quiche Lorraine

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This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

I’m not gonna lie. To make a quiche like this is no small feat. First, you have to make your own pie crust. If you go to the trouble to make a homemade quiche and you use a premade pie crust, it just won’t be the same. Then, you have to cook up the bacon, but who doesn’t love doing that for the sheer reason of getting to steal a piece? Then you have to cook up your leeks and your mushrooms so that all the liquid is gone. But when it all comes together – OH MY – this quiche is so freaking amazing.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

My husband still vows that he doesn’t like cooked eggs. Meaning, he loves them fried or scrambled, but not any type of egg casserole dish. I served him up a piece of this quiche for dinner with some beautiful greens and his eyes lit up.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

By no means am I going to tell you that this is healthy. The butter in the pie crust along with the bacon and heavy cream make this quiche taste like heaven, but your thighs might not agree. It is rich. It is delicious. It is heavenly.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

Just look at that flaky crust! My mom would be so proud of me.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

In fact, I would do pretty much everything for this meal at this exact moment.

This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

So if you’ve never made a quiche or have been looking for a recipe, I can honestly tell you that this is the most delicious quiche I’ve ever eaten. YUM!This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.

Bacon Leek Mushroom Quiche Lorraine
 
Prep time
Cook time
Total time
 
This decadent Bacon Leek Mushroom Quiche Lorraine is so incredibly delicious. Paired with lightly dressed greens, it is perfect for brunch or dinner.
Author:
Recipe type: breakfast, brunch, main dish
Yields: 8 servings
Ingredients
  • one 9 inch all butter crust
  • 8 ounces bacon ends and pieces
  • 2 large or 4 small leeks, white part only sliced
  • 8 ounces fresh mushrooms, sliced
  • 1/4 cup white wine
  • 3 eggs
  • 1 cup heavy whipping cream
  • 1/2 cup milk
  • 1/4 cup parmesan cheese
Instructions
  1. Preheat oven to 400 degrees F.
  2. Make your pie crust according to the directions in the post. Roll out into a large thin circle that is larger than your tart pan so that when you transfer it to your pan, it will cover the bottom and go up the sides.
  3. Gently fold dough into quarters, transfer to tart pan, unfold, and press dough up the sides. Use the rolling pin to roll over the top and cut off any excess dough. Use your fingers to push up the sides to raise the dough up a little taller than the edge all around.
  4. Directly cover the dough with aluminum foil and weigh down with pie weights, dry rice, or uncooked beans. Bake in the preheated oven 8-9 minutes covered and then another 2-3 minutes uncovered. Remove from oven just when dough is starting to turn golden.
  5. While the crust is cooking, get your bacon ends and pieces cooking. When done, transfer cooked bacon to a paper towel lined plate. If using a 16 ounce package, use half the bacon for something else (or just eat it while you're cooking).
  6. Drain all but 2 tablespoons of the bacon grease from your pan. Over medium high heat, add your sliced leaks and 1/2 cup water and cover. Allow to cook, covered, for about 15min. Add sliced mushrooms, cover, cook for another 5 minutes. Uncover and continue cooking until all of the liquid has evaporated, about another 10 minutes. Add in wine and scrape the bottom of the pan with a wooden spoon to release any goodness and deglaze pan. Allow to cook until all liquid has evaporated, about another 5 minutes.
  7. Reduce oven temperature to 375 degrees F.
  8. In large bowl, whisk together eggs, cream, and milk. Stir in leeks, mushrooms, and bacon. Gently pour into pastry shell - it will go all the way to the top. Sprinkle top of quiche with cheese.
  9. Bake in preheated oven until slightly puffed and golden brown, about 25-35 minutes. Remove from tart pan to cut.
  10. Serve warm with baby spinach that has been lightly dressed in olive oil and lemon juice.

 

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25 Spring Asparagus Recipes

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I’ve rounded up the best 25 Spring Asparagus Recipes including mouthwatering breakfasts, tasty appetizers, easy side dishes, yummy main dishes, and soups.

I've rounded up the best 25 Spring Asparagus Recipes including mouthwatering breakfasts, tasty appetizers, easy side dishes, yummy main dishes, and soups.

Just click the next page button below and we’ll start with five fantastic breakfast recipes that feature this beautiful green stalk.

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