I don’t make lasagna very often, it has always been a special occasion kinda dish for me. With that said there are times in life when you just crave something truly delicious and it doesn’t matter you just have to make it. I know lasagna is a little time consuming but the day I made this I was really feeling like rolling up my sleeves and treating my husband to a special dinner, and I just happened to be craving it myself. I love spinach in my lasagna and I was also wanting the taste of onion and garlic that day. So I sautéed the onion and garlic first and then added the spinach. I used my favorite jar of sauce, and I like boiling the noodles. The kind with the curly edges, my cheeses of choice are the traditional ricotta and mozzarella. I set a pretty table and made a salad to go with our lasagna. It turned an ordinary day into an extra special day. Thanks for stopping by 🍽
I don’t usually make sugar cookies at Christmas, I get overwhelmed by the whole process. Mixing,chilling,rolling out the dough, cutting, and then decorating. It really is time consuming. I have my tried and true simple cookies that I make every year and I’m always happy to serve them. But this year early on my husband was really talking up his favorite sugar cookies his Mom always made when he was a kid and still tries to bake even now at 90 years young. I thought about it and decided to bake some sugar cookies this past Christmas. Only I took three days to do the process. Day one I mixed and chilled the dough, day two I cut and baked the dough, and day three I iced and decorated. The cookies stayed fresh for a solid week or more. It was much easier then trying to do all of that in one day. My husband loved the cookies, but no cookie could be as good as his Moms 😀
I headed out to run a few errands this morning and couldn’t believe how chilly it was. Just yesterday I was out in a sweater. I found myself longing to be home baking these scones I’ve been dreaming about and sipping a cup of my favorite loose tea. I love dried apricots and have enjoyed them in a moist cake I bake called Swedish cream cake, in my chicken salad, and just popping them in my mouth. I could just picture The apricots peeking out of the buttery dough. Beautiful for serving in the spring at tea time. I’ve baked many scones over the years and never tire of the experience. Looking forward to sharing these.
I haven’t had much time to relax at home and bake in a while now. I woke up on a mission this morning to bake hot cross buns for my mother in law Helen. I can’t believe it’s that time of year again! Helen really enjoys hot cross buns. I’ve always purchased them at work it’s so easy to just pick up a package. I had them in my hand yesterday but decided to bake them myself knowing I had the next day off. I made hot cross buns for the fist time last year and was thrilled with the results. Today I pulled out my old Better Homes and Gardens cookbook and followed that recipe. I’m so glad I decided to make the effort. It was so rainy here today. The perfect way to relax on my day off. My Husband Joe will deliver the buns to Mom tomorrow. I hope she enjoys them as much as I enjoyed making them.
I’ve been working on my Thanksgiving Day dinner plans this past week and decided it’s time to change up my brussel sprout recipe this season. I want to add more color and flavor to this delicious vegetable. Since I always serve yams that seemed like a good choice to add and one less dish to prepare. Yams roasted become so sweet and melt in your mouth not to mention the color it will add. I always put chopped bacon or pancetta for extra flavor so that must remain. For even more color I’ll add dried cranberries after the vegetables are roasted and finish by tossing everything with high quality balsamic vinegar. It not only looks festive it tastes great!
Brussel sprouts, washed and cut in half
Yams, peeled and cut into small chunks
Bacon, cut into small pieces
Fresh cracked pepper
Good quality olive oil
Good quality balsamic vinegar
Prepare the vegetables, try to cut them so they are even in size so they roast evenly. Spread them on a baking sheet and Sprinkle the chopped bacon pieces over the top. Salt and pepper to your liking. Sprinkle enough olive oil over the vegetables to coat them. Toss with your clean hands. Bake 450 degrees for about 20 minutes, till vegetables a tender. Remove from the oven. Spoon the roasted vegetables into a dish and pour on enough balsamic to coat and add a good handful or two of the dried cranberries. Toss and serve immediately.
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I am truly enjoying this Fall season. I especially loved picking up these apples on my way home from Bedford Springs, Pennsylvania a few weeks ago. My husband scouted out an apple orchard and with the help of our GPS we found it. There were so many choices of apples to pick from. I can’t even remember all the names. We got a bag and just started filling it with different varieties of baking apples and a few extra for eating. I always use a variety of apples when baking pie, cobbler, or crisp. The flavor is just unbeatable. I used a special family recipe it’s just the best! The ride home was just beautiful with all the colors of the changing leaves. I made my apple crisp the day after we arrived home. I couldn’t wait! It took a while to get this posted, I do hope you give it a try.
Hope your having a wonderful Fall season.
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What could be more comforting then ripe bananas baked into to bread. So sweet and so fragrant. This is one of my favorite fall treats.
Cream the butter and sugar.
Add banana to the creamed butter and sugar. Then add eggs, vanilla, and spices. Add flour to creamed mixture.
Fold in walnuts.
Pour batter into buttered loaf pan. Bake.
Cool on a wire rack.
Serve on your favorite plate and enjoy!
Banana Nut Bread
9 tablespoons of butter, softened
1 cup light brown sugar, packed, you may use pure cane sugar if you wish
Cream the butter and the sugar.
4 very ripe bananas, mashed
Add to the creamed mixture.
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
Add the eggs, vanilla, cinnamon, and freshly grated nutmeg to the creamed mixture. Mix until blended.
2 cups unbleached all-purpose flour
1/4 of salt
1 teaspoon baking powder
¾ teaspoon baking soda
Sift ingredients together and add to the creamed mixture. Mix on low till blended.
¼ cup whole milk
Add milk and mix on low to blend
2/3 cup walnuts, chopped
Add walnuts to the mixture by gently folding into the batter.
Pour the batter into a buttered loaf pan.
Bake in a pre-heated 350 degree oven for about 1 hour and 10 minutes. A tooth pick inserted should come out clean and the crust will be golden. Cool 10 minutes in the pan on a wire rack. Then cool until it’s warm on wire rack. Serve warm plain or spread with softened butter.
Bakers note: My ingredients were all at room temperature.
Recipe adapted from Apples for Jam by Tessa Kiros.
Thanks for stopping by God Bless!!!