I used to buy this bag of cinnamon-sugar popcorn in the organic section at Kroger. I forgot the brand name but it was THE BEST. I would buy it almost weekly and you’d want to eat the whole bag in one sitting. It’s since been discontinued and I’ve never seen that brand again, so sad. Read More
Can I just cry? How have I been living in Georgia (just a few hour drive from Nashville) for seven years and this chicken is just now grazing my taste buds? How have I been living this long and thought I was so happy? My life was never complete until now. I feel like I will sleep better at night. Read More
Peanut butter lovers unite! Fall is in the air and I’m in heaven. This is my absolute favorite time of year. It’s cozy, cool outside and the trees are beautiful. I have so many happy associations with fall that just give me that warm feeling inside. Holidays, festive music, the food, family time, warm cider, the smells… OMG why is this time of year literally the best!? Although peanut butter is not traditionally a “fall flavor”, the colors of these cupcakes remind me of fall, so, yeah, basically any excuse to call this a fall cupcake and still get away with using my favorite ingredient (peanut butter) will do 🙂 Read More
This! This! This! I feel like these should be called LIFE CHANGING MUFFINS because they have seriously given me a reason to live. I am still questioning if and how these can be guilt-free because they taste like freakin rainbows and unicorns had a baby. Have I been eating healthy too long and now everything sweet taste amazing? I don’t want to oversell how incredible these are. But try them for yourself and let me know! They are super chocolatey, ridiculously moist and have that fresh essence from the mashed bananas in the batter. What more could you ask for? Read More
OK, I am really excited about this creation. I am always making high protein concoctions for my *fiance*, Laron. Since pancakes (and any breakfast food really) are his favorite, pancakes are high on his “please figure out how to make a healthy protein packed version so I can eat it and not feel guilty” list. (Trademark coming soon) Read More
Caramel has always been a little intimidating to me. It’s probably the one recipe that I have ruined the most. I have a permanent scar on my thigh to prove it. Don’t ask.
But, lucky for me, this caramel recipe is almost fail-proof. You don’t need a candy thermometer and there are only five ingredients. Super easy. The only issue that still remains – if you don’t read the instructions thoroughly before you get started, you may not be prepared for the next step and time is of the essence whenever you are making caramel or candies.
You can use this caramel sauce in cupcakes, as an ice cream topping, or you can even blend it into ice cream using an ice cream maker to create the most amazing salted caramel homemade ice cream. One other way I have used this is one in my caramel brownie recipe. There are seriously endless options, especially if you are a caramel lover like me!
| {Combine the heavy cream and the soy sauce into the same bowl and set aside.} To start, pour the sugar and water into a large saucepan. Heat on medium high heat and stir constantly with a wooden spoon until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. | |
| After all the sugar has dissolved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed together, remove from heat. | |
| Immediately add in the heavy cream/soy sauce mixture until you reach a beautiful golden brown caramel color. | |
| Set aside and let cool and thicken for 5 minutes at room temperature. Freeze for 20 minutes (or longer) to thicken further before using on cupcakes. Refrigerate up to 3 months. |
Before you get started, make sure all ingredients and tools are in arms reach. Read instructions thoroughly first before you start. It's so easy to mess up if you don't know what comes next, because you have to work so quickly.
This is one of the most easy and fail-proof chicken dishes I’ve made. It’s a great addition to pasta and great for company. Another rendition of this dish is to add capers and white wine.
Season the chicken with salt, pepper and lemon pepper seasoning (on both sides). Then, lightly coat the chicken in seasoned flour to give it a light crisp coating. Read More
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