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Sunday, November 16, 2014

Chocolate Cake

If there's one family that never  forget to thank Veterans on Veteran's Day is the Mascio Family.  They are the most down-to-earth people I know.  They don't act like they are above anyone else even  if they belong to the  clan of Doctors.  Every year, they give the veterans from our street  a cake to thank them for their services.  I think that it is so sweet of them.  Not many people appreciates Veterans you know.  
I believe this comes from Guss's Goodies.  A popular place here in Weirton when it comes to  cakes, cookies, and other sweet treats.  I like their cakes except the  thick layer of  icing.    I mean the icing is good itself but  it is so thick that it would kind of make you feel sick just by looking at it lol.
Anyway, our heartfelt thanks to the Mascio Family for always remembering lour Veteran at home.  It really means a lot!  

Tuesday, November 11, 2014

Kahlua Braised Beef

Instead of making stir fried beef, I decided to  make a Kahlua Braised Beef with mushrooms, carrots, and potatoes.  I actually just made this up lol.

Ingredients
1 lb.  stir fry cut beef
2 medium sized carrots
2 medium sized potatoes
1 pack button mushrooms
1 piece  lemon grass
1 large tomato, sliced
1 medium sized onion,  chopped
1/2 cup kahlua beer
1 tablespoon  mirin
2 tbsp. butter
1 tsp basil
salt and pepper to taste
 Procedure:

  • Melt the butter in a sautee pan and  add the onion to caramelize.
  • Take out the caramelized onion then using the same pan, add the beef and let it brown.
  • Add the vegetables, kahlua beer, mirin, and spices.
  • Cooked for  45 minutes.
  • Add the caramelized onion and cook gor another 15 minutes.  

The beef is so tender and it soaked up all the flavors from the veggies.  Serve it with rice or fried rice and it's yummy!
My husband is not very fond of  mushrooms but he find this dish very delicious so he ate  a bunch of mushrooms as well.  Mushroom is one of my daughter's favorite veggie.

Monday, November 10, 2014

Homemade Pumpkin Pie

I decided to make  some pumpkin pie since I have a bunch of pumpkin puree at home.  I used the recipe that I found online.  The recipe is  courtesy of Nancy Fuller from the show Farmhouse Rules.  I modified some of the ingredients though.

Ingredients:
4 cups pumpkin puree
1 14-ounce can sweetened condensed milk
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs 
1 store bought pie crust
1/2 cup  sliced almonds

Direction:
  •  Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly with the pumpkin puree.

  • Pour the filling into the crust and bake until the filling is set in the center, about 1 hour.  I added some sliced almonds for some nutty flavor, it was a nice a touch!
 Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.
 We topped  the pumpkin with the redi whip.
It's my first time making a pumpkin pie amnd it turned out okay.  Hubby said it was delicious but I thought it was a bit egg-ish so I think that next time I would make again, I would reduce the egg.  Also, the  crust did not bake as I wanted it to so maybe, I will make the filling a little thin next time.  I mean,  just  use 3 cups of pumpkin puree instead of 4.

If you want to know how to make a pie crust, here is the recipe:

Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces

Directions
For the pumpkin: Preheat the oven to 375 degrees F.

Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.

For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.

Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.

Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.

Saturday, November 8, 2014

Scones

My 9-year old  pastry chef wannabe has been exploring different kinds of recipe and bake them.  She recently just learned how to make scones.  We watched one of the episodes of  Pioneer woman show on TV and one of her  recipe was to make scones.  
The one we watched was a sweet kind of scones and daughter made the savory ones which was perfect to eat with my home made tomato soup!
I will asked her  to give me the recipe so I could share it here.  

Electric Wine Opener

With all the stressful situation that we've had the past month, I've decided to open up a bottle of cocktail mix for  me to enjoy.  I bought this cocktail mix last Christmas but I never got to open it. I used  the electric wine opener that I recently received for review from  Ozeri to open the bottle of Rose's Cocktail Infusion.  

This electric Wine Opener rocks!  Imagine the first rechargeable stainless-steel electric wine opener with an infrared wine thermometer and digital LCD screen, that's pretty awesome right?  We don't normally drink wine at home but this is so good to have for entertaining purposes.  I love that it matches our  stainless steel kitchen appliances.  .
The non-contact sensor instantly displays wine bottle and room temperature on its Digital LCD screen.  It comes with a new improved second  generation battery and the motor effortlessly opens up to 80 wine bottles on a single charge.   So if you love entertaining at home with fine wine, this wine opener is a must have.  
The digital battery meter is displayed on an LCD screen so you can gauge whether to charge it or not.  Lastly, it includes an elegant recharging base and compact foil cutter packaged in an black gift box.
You can get this Electric Wine Opener at amazon via this link for a a very low price of $38.97 with free shipping.  This would make a great  gift this coming holidays like Thanksgiving and Christmas.
Normally, this cocktail is   good when you mix it with vodka and shake it with ice but since we don't drink vodka, we just drink this as it is is.  
We love pomegranate so this was a perfect choice for us to open.  Even the kids had a sip from my glass and they liked it.  Thanks again Ozeri for this  very modern and  elegant wine opener.

Disclosure: The author of this blog was NOT financially compensated to write this review. Opinions expressed is not in anyway influenced by other factors. The product/s mentioned above was provided for FREE for evaluation purposes.

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A work-at-home-mom (WAHM) with  two  lovely kids and a loving husband.  Passionate in writing about  family, product reviews, and  other related articles.  A Mom, a Wife,  a Blogger/Writer, rolled into one.