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Culinary Tales

Culinary Tales/ Sweet Things

Pumpkin Spice Sheet Pan Pancakes

Want to make your life a little easier? Three words : Sheet Pan Pancakes. If you haven’t tried these yet, they’re a must! They really simplify the pancake making process and they are so tasty! Pumpkin Spice Sheet Pan Pancakes make a simple fall weekend even better!

Someone pouring syrup over a stack of Sheet Pan Pancakes.

Pumpkin Spice Sheet Pancakes

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs. In a separate bowl mix the dry ingredients – flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Combine your two bowls, mixing them together really well.

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan. Top with white chocolate chips.

Place in the oven and bake for about twenty minutes. Once they are fully cooked remove them from the oven.

Someone lifting the pancakes out of pan with  spatula.

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stack of pumpkin spice sheet pan pancakes with butter.

Pumpkin Spice Sheet Pan Pancakes

Print Recipe
Serves: 6-8 Cooking Time: 25-30 minutes

Ingredients

  • 6 Tbsp Butter
  • 3/4 Tsp Salt
  • 5 Tsp Baking Powder
  • 1/4 Cup Brown Sugar
  • 3/4 Tsp Pumpkin Pie Spice
  • 1 Tsp Vanilla Extract
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 2 1/2 Cups of Buttermilk

Instructions

1

Pre heat the oven to 400 degrees. In a large bowl mix together the melted butter, buttermilk, vanilla extract, and eggs.

2

In a separate bowl mix the dry ingredients - flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.

3

Combine your two bowls, mixing them together really well.

4

Grease or line a baking sheet. Pour the mixed batter onto the sheet pan.

5

Top with white chocolate chips.

6

Place in the oven and bake for about twenty minutes.

7

Once they are fully cooked remove them from the oven.

8

Let cool for about 5 minutes and cut into rectangles. Serve with butter and syrup!

Stacked pancakes with syrup being poured on them, Sheet pan of pancakes in background.

A stack of pumpkin pancakes with a glass of milk.
Cocktails/ Culinary Tales

Raspberry Rum Fizz Halloween Cocktail

This Raspberry Rum Fizz Halloween Cocktail is the perfect way to kick back and bring in Halloween. With the combination of White Peach Juice, Raspberry Puree, Raspberry Rum, and Sprite its such a super smooth drink!

Raspberry Rum Fizz

To make this Raspberry Rum Fizz you’ll need raspberry rum, white peach grape juice, sprite, and raspberry puree.

Making the puree is easy. In a food processor add raspberries. Blend them well.

After they’re blended well, you’ll want to get rid of the seeds. Do this by using a strainer to separate the seeds.

If you don’t have a strainer that’s small enough to separate the seeds then you can also use cheesecloth! Make sure you have a bowl placed under the strainer. Carefully pour the puree right through it. Once it’s separated discard seeds. Now the raspberry puree is ready!

Combine the raspberry puree, lime juice, and brown sugar. Mix well. Set aside.

Place two cups of ice in a blender. Blend until it makes crushed ice! Add it to your glass ( I used these cute skeleton glasses I found at Michael’s) . Filling them almost to the top.

Then, add the white peach grape juice and the Raspberry Rum.

Next, You should still have a few inches left from the top, add in the raspberry puree and a splash of sprite. Garnish with raspberries and a peach slice!

Raspberry Rum Fizz Halloween Cocktail

Print Recipe
Serves: 2 Cooking Time: 10 min

Ingredients

  • 2 Cups Raspberries
  • 1 Tbsp Lime Juice
  • 1 Tbsp Brown Sugar
  • 1 Cup White Grape Peach Juice
  • 4 oz Raspberry Rum

Instructions

1

Make the Raspberry Puree.

2

In a food processor add raspberries. Blend well.

3

Strain the seeds out. By placing a bowl under the strainer. Carefully pour the puree right through it.

4

Set aside. Combine with lime juice and brown sugar. Mix well.

5

Fill glasses with crushed ice.

6

Pour a 1/2 cup of white peach grape juice and 2 oz of the Raspberry Rum on top of the ice.

7

Add some of the raspberry puree and a splash of sprite.

8

Garnish with raspberries and a peach slice!

Culinary Tales

Amazon Prime Day Deals

This post contains affiliate links, I m By clicking on a link I may earn a percentage of the sales at no additional charge to you. But, I would never recommend anything that I don’t whole heartedly love myself and all opinions are mine alone!

Prime Day is upon us! Today I’ve put together some of my favorite deals for Prime Day! I’m talking everything from Instant Pots to Vacuumns! Check out these deals below and don’t miss out!

Kitchen & Home Deals

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Instant Pot Aura Pro Multi-Use Slow Cooker with Sous Vide, 8 Quart

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Bar Cart

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Vacuums

BISSELL Cleanview Swivel Bagless Vacuum

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Electronics

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Fire 7 Kids Edition Tablet, 7″ Display, 16 GB, Blue Kid-Proof Case

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Early Christmas Shopping?

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Check out these deals and more!

Cocktails/ Culinary Tales

Fireball Caramel Apple Floats

Fireball Whisky is one of my favorites, especially when we’re talking fall. Whisky with the most perfect undertones of cinnamon! I love drinking it and I love cooking with it! So, with September creeping in, I knew I wanted to make these Fireball Caramel Apple Floats!

They are very, very easy to do! All you need for these boozy treats are Fireball Whisky, Vanilla Ice Cream, Caramel, and Apple Cider..

Fireball Caramel Apple Floats

Start with a big old glass, add two-three scoops of vanilla ice cream.

Next, add about a half a cup of apple cider. Pour the cider

And now most importantly add the Fireball! I did about a shot in each. You can make it weaker or stronger depending on how you like it.

You can even substitute the Apple Cider for Hard Apple Cider if you wish!

The final touch is caramel! Drizzle on a nice helping of caramel and garnish with an apple slice.

Fireball Caramel Apple Floats

Print Recipe

Ingredients

  • 2 oz. Fireball Whisky
  • 1/2 Cup Apple Cider
  • 1 Tbsp Caramel
  • 2 Scoops Vanilla Bean Ice Cream

Instructions

1

In a tall glass add 2 scoops of Vanilla Ice Cream.

2

Next, add 1-2 ounces of Fireball Whisky.

3

Fill with Apple Cider.

4

Drizzle generously with Caramel!

Looking for more Fireball recipes? Check out these equally easy & amazing Fireball Glazed Fried Apples .

Culinary Tales/ Meats

Instant Pot Beef with Broccoli

Beef with Broccoli

When I’m not busy cooking away in the kitchen, I love ordering take out just as much. And Chinese Food is one of my favorites! Today I was really craving Beef with Broccoli, and it’s one of my son’s favorites too! So, I decided to make it in the instant pot with this super tender, & deliciously flavorful Instant Pot Beef with Broccoli!

Note: You can also make this recipe in the crock pot. (I’ll include that variation at the end of the recipe.)

Instant Pot Beef with Broccoli

First, start by making your marinade. Make the marinade by combining: soy sauce, sesame oil, brown sugar, teriyaki sauce, minced onion, mirin, onion powder, ginger powder, garlic, and a little rice wine vinegar. Set one and a half cups aside in the fridge for later! Leave the rest out to add to the steak!

Place your steak on the cutting board and slice it into one inch strips. Next, marinate your steak overnight.

Place the steak in a ziplock bag; Add the marinade you made above. Zip the bag and place it in the fridge over night.

When you’re ready to make it, remove the steak from the fridge.


On the Instant Pot, turn the Sauté setting on. Add half of the steak strips, browning them for a few moments on both sides. Place them on a plate/bowl and put the rest of the steak into the pot to sauté. Repeat until they are all browned.
Then add the first batches back into the pot as well!

Next, add the extra cup and a half of marinade (The one you set aside in the fridge yesterday) into the pot as well. Add the broccoli. Switch to the Slow Cook setting and place the lid back on. Cook for an additional 20-30 minutes. Release the steam!

Let it cool for a few moments and Serve with rice!

Optional garnish: Green Onions & Sesame Seeds!

Instant Pot Beef with Broccoli

Print Recipe
Serves: 6 Cooking Time: 35 minutes

Ingredients

  • 6 Small Sirloin Steaks (or one Flank Steak)
  • Bunch Broccoli
  • Rice Wine Vinegar
  • Brown Sugar
  • Soy Sauce
  • Garlic Powder
  • Ginger Powder
  • Minced Onion
  • Teriyaki Sauce
  • Mirin
  • Cornstarch

Instructions

1

Make the marinade: combine soy sauce, sesame oil, brown sugar, teriyaki sauce, minced onion, mirin, onion powder, ginger powder, garlic, and a little rice wine vinegar.

2

Set one and a half cups aside in the fridge for later! Leave the rest out to add to the steak!

3

Place your steak on the cutting board and slice it into one inch strips. Next, marinate your steak overnight.

4

Place the steak in a ziploc bag; Add the marinade you made above. Zip the bag and place it in the fridge over night.

5

Remove the steak from the fridge.

6

Turn the Sauté setting on. Add half of the steak strips, browning them for a few moments on both sides.

7

Place them on a plate/bowl and put the rest of the steak into the pot to sauté. Repeat until they are all browned.

8

Then add the first batches back into the pot as well!

9

Add the extra cup and a half of marinade (The one you set aside in the fridge yesterday) into the pot as well. Add the broccoli. Switch to the Slow Cook setting and place the lid back on.

10

Cook for an additional 20-30 minutes.

11

Release the steam!

Notes

To make this in the crock pot: Prepare the steak as you would above, by marinating over night, When you're ready to cook it sear the strips of steak on the stove top. Once they're browned place them in the crock pot. Add the extra marinade and the broccoli. Cook on low for about four hours! The meat and broccoli should be nice and tender and ready to eat!

Culinary Tales/ Sweet Things

Espresso Chocolate Chip Mini Muffins

ALL about coffee in the morning over here! In fact, I’m definitely one of those people that just feels like I’m not awake yet, until after that first cup! To celebrate National Coffee Day I’m making these fabulous little Espresso Chocolate Chip Mini Muffins. Not only do they have coffee in them but, they will also pair perfectly with your morning cup!

They have a dark chocolate base with Espresso Chocolate Chips that have a subtle but, delicious coffee flavor! The chocolate chips are made with real coffee too.

These also freeze perfectly! Which I love, because that means I can pull one out whenever I want!

Espresso Chocolate Chip Mini Muffins

To make these yummy mocha-licious muffins, you’ll need: flour, salt, baking powder, unsweetened cocoa powder, vanilla extract, coffee, espresso chocolate chips, brown sugar, butter, sugar, eggs, & milk.

Preheat your oven to 375 degrees. Spray a mini muffin pan with non stick cooking spray. Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl. Now in a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together.

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

Place pan in oven. Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly! When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready! Allow them to cool and remove from pan!

Any muffins not eaten within a few days can be kept frozen for 2-3 weeks! Amazing alone and the perfect coffee companion!

Espresso Chocolate Chip Muffins

Print Recipe
Serves: 24 Cooking Time: 30 minutes total

Ingredients

  • 1 1/2 Cups All Purpose Flour
  • 6 Tbsp Granulated Sugar
  • 6 Tbsp Brown Sugar
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Tsp Baking Soda
  • 1/2 Cup Cocoa Powder (unsweetened)
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk
  • 1/2 Cup of Butter (melted)
  • 2 Eggs
  • 1/2 Cup Coffee (Brewed & Cooled)
  • 1 Cup Espresso Chocolate Chips (I used Nestle Tollhouse)

Instructions

1

Preheat your oven to 375 degrees.

2

Place mini muffin liners in a 24 cup mini muffin pan. Set aside.

3

Combine the dry ingredients (flour, salt, baking powder, cocoa powder, sugar, and brown sugar) together in a large bowl.

4

In a separate bowl mix the wet ingredients (vanilla extract, milk, butter, eggs, and coffee together)

5

Add the bowl of wet ingredients to the dry, mixing thoroughly with a hand mixer.

6

Scoop the muffin batter into each individual muffin liner, leave about a half an inch of room from the top in each.

7

Add a handful of the espresso chocolate chips on top of each scoop of muffin batter.

8

Place the pan in the oven.

9

Bake for about 10-12 minutes, turning the pan half way though (at about 5 minutes). This will help them bake evenly!

10

When the timer goes off, do the toothpick test by taking the pan out and sticking a toothpick through the middle of the muffins, if it comes out clean they are ready!

11

Allow them to cool and remove from pan!

12

Enjoy!

Looking for more muffin recipes? Check out these Pumpkin Chocolate Chip Muffins !

Culinary Tales/ Sweet Things

Black Forest Cupcakes

Black Forest Cake is a sweet combination of Chocolate and Cherry, a classic cake choice. Making it in a handheld cupcake form only seems right! These moist, chocolate cupcakes are topped with a creamy, cherry frosting and filled with the sweet cherry cream! Read on for the full recipe to make these Black Forest Cupcakes!

Black Forest Cupcakes

Start by preheating the oven to 350 degrees. Place cupcake liners in a pan.

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt. Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

Fill the cupcake liners leaving about an inch from the top.

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

Let them cool completely.

Once they’re cool you can use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

To prepare the frosting you’ll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it’s thoroughly mixed you can spoon some into the middle of the cupcke.

This frosting is so yummy, try not to eat it all before you get it on the cupcakes! Use the rest to cover the top!

This frosting is a little thin, but it really does stick to the top (kind of like the frosting on hostess cupcakes). It’s perfect because it pairs so well with the chocolate!

Finally, Garnish them with a cherry. Refrigerate for about twenty minutes before serving!

Black Forest Cupcakes

Print Recipe
Serves: 24

Ingredients

  • Cupcakes
  • 1/2 Cup Butter (softened)
  • 3 Eggs
  • Buttermilk
  • 1 Tbsp Vanilla Extract
  • 1 Cup Flour
  • 1 Cup Sugar
  • 1 Tsp Cinnamon
  • 6 Tbsp Unsweetened Cocoa
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Frosting
  • 1 Cup of Cherries (Frozen or Fresh pitted)
  • 1 Tub Cool Whip
  • 4 Tbsp Brown Sugar

Instructions

1

Preheat oven to 350 degrees. Line cupcake pans with cupcake liners!

2

In a large bowl mix flour, cocoa powder, baking powder, baking soda, sugar, and salt.

3

Gradually add in the eggs, buttermilk, vanilla extract, and butter. Mix well until there are no lumps.

4

Fill the cupcake liners leaving about an inch from the top.

5

Place in oven and bake for about 15 minutes or until a toothpick comes out clean.

6

Let them cool completely.

7

Once they're cool use a cupcake corer (or a knife) to remove a small circle out of the middle of each cupcake.

8

Prepare the frosting you'll need cool whip, frozen cherries, and brown sugar. Mix them together in the food processor. Once it's thoroughly mixed you can spoon some into the middle of the cupcake.

9

Then cover the top and garnish them with a cherry.

10

Refrigerate for twenty minutes or more!