Guest Writer: Samantha

Stuffed rice krispies are a great choice if you are hosting a treat or a birthday party. Delicious and desirable, they are easy to be made at home and also taste great. All you need is pre-made rice krispies treats, good amount of time and ingredients with the right proportion. Using the pre-made krispy treats save a lot of time and also is quiet clean to be used. You can also think of making more different recipes by thinking about some more combos using peanut butter, melting chocolate, and mini chocolate chips.

Ingredients:
Rice Krispies treats- 2 make one pair so decide how many is to be used as per your requirement.
1 Giant Marshmallow
Graham cracker
Melted Chocolate as per requirement
Butter knife and plain knife
A base to use as a platform for the layering

Preparation:
1. Take two rice krispies treats and smush them. Use your hand or a rolling pin. This will act in holding each of them together.

2. Take a marshmallow and cut it in half and microwave by putting on graham cracker for a few seconds. The marshmallows will puff up due to the heat.

3. Take the marshmallows out and put the other graham cracker on top of it.
In a glass bowl take some chocolates and melt them in the microwave. Keep the thickness such that they would be easy enough to be layered on the krispies.

4. Cut out the extra marshmallows that ooze out of the edges. Coat each krispy treats with melted chocolate. Use a butter knife to layer the melted chocolates along with a spoon. Try to keep the layer neat and keep a soft cloth to wipe away any excess chocolate from the sides.

5. Take the graham cracker marshmallow sandwich and carefully place it on the chocolate coated krispy treat. Add chocolate to the top of graham crackers and some to the rice krispies.

6. Sandwich them together. Put more chocolate and marshmallows on top and repeat the same steps for all other krispies. You can also decorate the top by making small designs by using a cone filled with chocolate.

The other combination that can be used is peanut butter, melting chocolate and mini chocolate chips.
1. Start with covering of one of the krispy treats with the melting chocolate and mini chocolate chips.
2. Melt the caramel bits and spread the caramel onto another krispy treat.
3. Next put this crispy treat on to the other.
4. Add some more chocolate on top.
Once your krispies are ready, allow them to set for some time and serve in Ceramic plates. You can add some more dressings to the top by using chocolate sauce, chocolate chips, or grated chocolates.


About the author:
Samantha Harper is a blogger by profession. She loves writing on technology and luxury. Beside this she is fond of gadgets. Recently an article on Organic baby clothes attracted her attention. These days she is busy in writing an article on Leg cramps.

Guest Writer: Alpana from Smart Snacks

Hi,
I am Alpana & I am new to the world of Blog. I have been cooking for a long long time & have always received compliments from family & friends. My Love for food & baking has grown even more as I moved "Saat Smundar Paar" from home to this "Land of Devilish foods" where the day breaks with the aroma of Dunkin Doughnuts & freshly brewed Coffee, where cookies ,cream, Chocolate ,candy are the order of the day . Even this diverse assortment of baked goodies available at every pattisserre & coffee shop could not satisfy my craving for "Baked Kulchas" & "Besan Nankhatai" ,baked fresh everyday at "'Lacchman's bakery" in my hometown. Having a lot of time at hand these days I decided to try baking them myself & guess what......they were awesome.

Hence I have delved deeper into the world of baking & sometimes I post pictures on FB just to satisfy myself with the compliments. The search for a broader horizon to share those recipes & pictures introduced me to the world of Blog. I have been posting recipes that have been tried & tested by myself and pictures taken by my Husband.


My space will be a feature to share my long time tried & tested recipes with the world as well as enjoy & savour the recipes from international cuisines shared by fellow bloggers.


What is your name:
Alpana Rana ( Photo attached)

Where do you live:
South Brunswick , New Jersey , USA

What's your favorite recipe:
Date Nut Spice Cake Loaf

What's your favorite kitchen tool:
My Big Oven ( I know it's a gadget but I love it & I can bake & bake & bake in it & something I did not have access to in India)

What do you live by in life? Do unto others as you wish others to do unto you

Thanks a lot Amanda for inviting me for a guest post. Here is the recipe that I would like to share & hope each one of our fellow bloggers will enjoy it.



Peanut Pesto Potato Salad:


I Love salad..........lol .......amazing haan , Yes my family laughs at me as well . But I must confess that after coming to the US I have gradually developed a taste for different cuisines, salad being a part
of it.

In my initial years I would not even try anything called Ghaas- phoos ( green Leaves) but sometimes while traveling I would have no option but to have a salad. As I started working being a vegetarian gave me very limited options for lunch & if I wasn't carrying my lunch I had to do with a salad. Sooo one fine day I really started relishing the variety of salads available at the cafeteria & now I churn out my versions of this beautiful ghaas phoos( Green Leaves) I am also doing this post as a guest blogger for Amanda from "The Sweet Details" ( Thanks Amanda - I feel honoured) & when she invited
me I started thinking of something that would have a universal appeal.

So finally I decided to do this salad with a twist. The salad has been inspired from 'Ellie Krieger' of Food Network & I have been making it for the last 3-4 years ( ofcourse I wasn't blogging at the
time) Generally Pesto has pine nuts & parmesan cheese as one of the main ingredients but I used peanuts instead , no cheese & some candied ginger for a little crunch .

Ingredients:
I pound red potatoes / boiled & cut with skin
1 cup of chopped red , yellow & green peppers.
4-5 slices of candied ginger/ chopped into small pieces.


For the Pesto:
I cup packed fresh basil leaves
1 clove garlic
3 tablespoons of roasted peanuts ( unsalted, if using salted then
reduce the amount of salt in the pesto)
1 tablespoon lemon juice
3 tablespoons of olive oil
salt & black pepper acc. to taste.


Preparing Pesto:
Add roasted peanuts & garlic to the shredder attachment & give it a good pulse . Add basil leaves , lemon juice , olive oil , salt & pepper & pulse it again for a minute or two . The pesto should be a
little chunky & not paste like.

Mix everything together in a bowl , potatoes, peppers, ginger & pesto & just give it a good stir with a
spatula.

Enjoy..............


Note: Mixing it with a spoon will break the potatoes & the salad looks messy . Refrigerate the salad for 2-3 hrs before serving as this helps the potatoes to absorb all the flavors & the salad even becomes
more crunchy.

Happy Cooking - from my kitchen to Yours........Keep blogging.

Alpana

Guest Writer: Snickerdoodles: A Part of Every New England Childhood

Growing up in a small fishing village in Maine, meant growing up with four distinct seasons, pristine air, and the sort easy friendliness that comes with knowing that your nearest neighbor may be the only person who can find you in a snowstorm, so you better be nice to them. There were also certain
rituals that were carried in my household and that were truly unique to a New England upbringing. One such ritual was the batch of Snickerdoodles my mother made the day before the start of each school year throughout my elementary school years. I have lived all over the world since leaving Maine in my teens, and there are few things more fun than bringing a batch of Snickerdoodles to a party in Argentina or Korea, and having another foreigner exclaim, “Hey! You made Snickerdoodles! I LOVE these! Are you from New England?” It has happened at least once in every country, and it has led me to believe that this recipe, for whatever reason, is synonymous with a childhood spent in the northeast United States for many people.


Snickerdoodles are rather ridiculously easy to prepare, and though I always attempt to adhere to the recipe that was in the big dog-eared “Better Homes and Gardens” cookbook my mother kept next to the spice jars, I have had to deviate from the recipe on occasion, simply out of necessity. Somehow these cookies are fabulous no matter how experimental I had to get. Make them, relax
on the sofa, and then munch away on a little bit of New England.




Snickerdoodles





Ingredients

3 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1 cup of butter, softened
2 cups sugar
2 eggs
1/4 cup milk
2 tsp. vanilla
3 tbl. sugar
1 tbl. cinnamon



1. Preheat oven to 375 degrees.

2. In a small bowl mix 3 tbl. of sugar and 1 tbl. of cinnamon. Set aside.

3. Cream butter and sugar until fluffy.

4. Add vanilla, milk, and eggs and beat well.

5. Add baking soda, cream of tartar, and flour until the dough is well mixed.

6. Make balls with the dough, approximately one inch (2.54 cm) big.

7. Roll the balls in the sugar/cinnamon mixture you set aside earlier.

8. Put cookies on a greased cookie sheet or parchment paper. Flatten the balls a little with your hand before putting the sheet in the oven.

9. Back for 8-10 minutes, or until they are golden brown, with slightly darker edges.



After cooling, they will be a little crispy around the edges and soft and chewy in the middle. This recipe will make approximately 66 cookies, but that depends largely on the amount of dough you use for each ball. Enjoy!

Guest Post: Kim from Little Rays of Sunshine

Thank you for taking the time to get to know me! 

My name is Kim and I am a SAHM to our beautiful one-year-old daughter Emma, as well as to our spunky Yellow Lab Max. I am completely blessed to have no other job than taking care of my family each and every day.
 
However, it took a little time and a lot of heartache to finally get here. After two years of marriage, my husband and I embarked on what would be a painful journey to becoming parents. We endured four miscarriages before eventually finding the source of my early pregnancy issues. Fortunately,
it was an easy fix with a small and simple surgical procedure. Three months after undergoing surgery, we again became pregnant. This time, praise the Lord, we welcomed our precious baby girl into the world a mere nine months later!
 
While there are so many other little details that describe me—child of God, oldest of three
girls, reading enthusiast, Hokie for life, Irish and proud, super big appetite
and super huge sweet tooth, Virginia "southerner"—I start with the story of Emma because the past three years of my life have come to define me. Our journey to having her was my original motivation for starting a blog, and while it has seen a wonderfully fun transformation into a place where
recipes, crafts, and posts of all kinds are shared, I never want myself to lose sight of where I come from and what has brought me to this happiest of places today!

My blog is called Little Rays of Sunshine, and it is very appropriately named. My husband Scott and I feel like we are living every day in the sunshine of our little girl, watching her grow and change with each passing moment. It's so easy to get bogged down by the stresses of everyday life, but no matter
what each day might bring, Emma's beautiful face reminds us of the blessings we have in
this life. 

I am so excited to be sharing life with my readers as we live it, and while I know there will be days where I share the good, the bad, and the ugly, my hope is to find those little rays of sunshine to focus on and be grateful for. Whether it is new and tempting recipes, DIY craft ideas, or just a day full of pictures that capture my darling baby at her best, there are so many things that simply make
life worth living! I hope you will find as much joy in following us as I will in bringing you along for the ride! God is my source of strength in this life. I turn to my Him for all things, including this life verse that is near and dear to my heart: “Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to Him, and He will make your paths straight.” ~Proverbs 3:5-6

 Now, on to the cooking!

My absolute favorite kitchen tool 

has got to be my large, green, cast iron skillet. It cooks like none other. The best dinner in the entire world to whip up with this bad boy is a pan-seared steak. A lot of salt, a lot of
pepper, a good helping of butter, and bam. You have yourself an easy and delicious dinner! 

As much as I love cooking scrumptious meat for my hubby, though, I completely adore baking up a storm in our kitchen... whenever possible. We are now into one of the best times of year for baking--Fall! Fresh apples, spicy pumpkin, warm pies... it all makes me drool. The recipe I want to share with you now is a twist on my Grammy's cheesecake cups. Made with a traditional cream cheese filling and Nilla Wafer crust, these little treats are always gobbled up fast. I've recently been wanting to try my hand at making a pumpkin cheesecake, and after a brief moment of enlightenment, it dawned on me that this would be the perfect recipe to start with. It's quick, it's easy, and it's ALWAYS a winner.

It only took a few minor tweaks to turn these classic cheesecake cups into a Fall-worthy dessert. The Nilla Wafers were swapped with Gingersnaps, and the addition of both canned pumpkin and pumpkin pie spice turned this creamy cheesecake batter into one that boasts all the flavors of a scrumptious and satisfying pumpkin pie.

I hope you'll try this recipe and enjoy it as much as we have. There's no way to mess up and nothing to fear. The easy peasy Pumpkin Cheesecake Cups are here! (Sorry. I'm a dork.)

Pumpkin Cheesecake Cups

2-8 oz packages of cream cheese, softened

3/4 cup white granulated sugar

2 eggs, at room temperature

1 tsp vanilla extract

1 tsp pumpkin pie spice

1 c canned pumpkin

24 gingersnap cookies

1. Preheat oven to 375 degrees F.
2. Line muffin tins with foil liners and place a gingersnap cookie in the bottom of each one. Set aside.
3. In a large bowl, beat cream cheese with an electric mixer until smooth. Add sugar, eggs, vanilla, and pumpkin pie spice; continue beating until well-incorporated and smooth.
4. Beat in the pumpkin until combined.
5. Fill each muffin cup 2/3 full with batter. Bake 10-12 minutes, until edges are firm and centers slightly jiggle. 
6. Remove the cheesecake cups from the muffin tin and place on a cooling rack to cool completely. Once cooled, store in an airtight container in the fridge. 

Eat these tasty Fall treats to your heart's content and enjoy their decadent, pumpkin-y flavor!

Guest Post: Aelea with Mocha Scones!

What is your name? Aelea
 

Where do you live? Winkler, MB
 

What's your favorite recipe? I have this amazing recipe for chocolate chip cookies with caramel in the middle that are a hit whenever I make them!
 

What's your favorite kitchen tool? I have this one mixing bowl that I love! It's one with measurements on the sides. It's taller then some which is great! I find when I go to bake at people's houses with them, it's good to have a mixing bowl that goes a little higher up then normal because you never know how fast the “low” on an electric mixer really is! hahaha
 

What do you live by in life? (Your motto, a quote, a verse etc.) One person can change the world. It's a very true statement!

Hello Hello! I'm Aelea and I'm super pumped to be a guest blogger again! After the cake pops were featured on the blog, I've had many people asking me for tips and tricks and it's been so great to be able to help others out with something I enjoy making! With fall upon us and the holiday season on the way, my world is about to get carried away with baking! Fall makes me want to make everything pumpkin, apple, coffee and spiced! This recipe is perfect for the season! And my husband, who isn't very into chocolate even liked them!

Recipe:

This is a recipe for Mocha Scones. I got the recipe from My Baking Addiction and have slightly addapted a few things...Enjoy!!!

Ingredients

2 1/2 cups all-purpose flour (The original recipe called for 2 ¼...I tired that but found my dough so moist I couldn't even work with it so I added more in!)
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons unsalted butter, frozen
1 cup semisweet chocolate chips
1/2 cup sour cream
1/2 cup espresso, room temperature (The original recipe called for “strong coffee”. Since my husband owns a coffee shop, I just got them to give me a couple shots of espresso. It has such a great flavour – better than just making some “strong coffee” at home (oh how it pains me to even say Strong Coffee after having some coffee knowledge) so I'd recommend going to a local shop and getting a few shots to use)
1 large egg

 

Directions

1. Preheat oven to 400 degrees. Grease Pan.

2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Use the large holes of a box grater to grate the butter into the flour mixture. Use a fork to work in butter (mixture should resemble coarse meal), then stir in chocolate chips.

3. In a small bowl, whisk sour cream, coffee and egg until smooth.

4. Stir sour cream mixture into flour mixture until the dough comes together. The dough will be moist and sticky but will still all stick together.

5. Place on a lightly floured work surface.

There are a few options for how to go about making the scone shapes. I'll mention how I did it (pictures would have been great!) then give other options. The way I did it was I patted down a rectangle. Then cut the rectange in half. I then cut each half in half so you'd have 4 rectanlges total. I took each rectangle and cut it into 4 triangles.

Another option I've seen on a lot of blogs is the following: Pat the dough into an 8-inch circle about 3/4-inch thick and use a sharp knife to cut it into 8 triangles.

6. Place scones on prepared baking sheet, about 1 inch apart. Bake until golden, about 12 minutes worked best for me. The original recipe calls for about 15.

7. Cool on wire rack. Once scones are cool, prepare the glaze.

Mocha Glaze

Ingredients

1/4 cup Espresso!!

1 ½ cups confectioners’ sugar 

2 ounces semi-sweet bakers chocolate, melted (The original recipe called for unsweetened chocolate but I like using semi-sweet!)

 

Directions

1. In a small bowl, combine coffee and confectioners’ sugar and whisk until smooth. Whisk in melted chocolate until thoroughly combined.

2. I put the scones onto a piece of wax paper. Place chocolate glaze in a large zip top bag, use scissors to snip a small piece of the bag off the corner of the bag.

3. Drizzle chocolate glaze over the scones. Allow glaze to set for about an hour.

Note: Once I had cut the dough into 2 halves I patted in some chocolate chips just for something fun :)

Want to be a Guest Writer? I'd love to have you! Here's how! 

Guest Post: Erin from Art for Life

When Amanda approached me to write a guest post I was really flattered because I am just a humble home cook with a fairly new blog, www.artfoodlifeblog.com . I teach art during the day, and spend a lot of time in the kitchen afterward to unwind. I am an amateur gardener, but really, just so that I can get fresh food for the table. My thumb is only army green at best. Cajun born, Texas raised; I know a little something about soulful food. My food tends to be straight-forward, unpretentious, and above all else, flavorful.

What is your name? Erin from Art+Food+Life
Where do you live? Katy (near Houston), Texas
What's your favorite recipe? That is SO hard! I will have to go with a little piece of my childhood: Potatoes and Sausage
What's your favorite kitchen tool? My cast iron skillet
What do you live by in life? Do not let a day pass you buy without appreciating something beautiful: the color of the clouds at sunset, the face of the person you love, the song of a mocking bird.

Today I am sharing this wonderful Greek sauce called Tzatziki (pronounced dzah-DZEE-kee). Think of it as the Greek version of Ranch dressing. It is healthy, fresh, and flavorful. I like it on burgers and gyros. It also makes an excellent dip for pita chips and veggies. For those hot summer days, serve it on a salad of tomatoes, cucumber, and olives for a creamy and fresh appetizer.

Making this sauce is very simple. Scoop the seeds out of your cucumber. Chop the cucumber then squeeze it in a tea towel to remove any extra juice. Then combine the cucumber with yogurt, garlic, lemon juice, olive oil, salt, and dill in the bowl of your food processor. Finally, pulse until it comes together as a sauce. Tzatziki can be stored in your fridge for up to a week.

Tzatziki Sauce

1 1/2 cup chopped cucumber, seeds removed
16 ounces strained Greek yogurt (I prefer Fage brand)
2-3 cloves garlic, peeled
2 tablespoons lemon juice (about half a lemon)
2 tablespoons olive oil
3/4 teaspoon salt
1 tablespoon chopped dill

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. Combine the cucumber, yogurt, garlic, lemon juice, olive oil, salt, and dill in the bowl of your food processor. Pulse until the sauce comes together but is not yet smooth (10 - one second pulses). Store in the refrigerator in an airtight container for up to a week. Serve cold.

Guest Writer: Aelea

What is your name? Aelea

Where do you live? Winkler, MB

What's your favorite recipe? I have this amazing recipe for chocolate chip cookies with caramel in the middle that are a hit whenever I make them!

What's your favorite kitchen tool? I have this one mixing bowl that I love! It's one with measurements on the sides. It's taller then some which is great! I find when I go to bake at people's houses with them, it's good to have a mixing bowl that goes a little higher up then normal because you never know how fast the “low” on an electric mixer really is! hahaha

What do you live by in life? One person can change the world. It's a very true statement!

Hello!

My name is Aelea and I'm pumped to be the guest blogger for today! Hmmm.. I always find it interesting to write a short paragraph about myself. I was once in a job interview and they asked me to tell them about myself. I mentioned things I liked to do in my free time and the responose I received was “How does that relate to this?”...it was an awkward moment but now I always think in context! I love to bake! My mom was quite crafty in the baking department and I think I got some of that passed along to me. Just since my move to Winkler about a year ago have I really started to try get into baking – It's always nice to make things I've never made before and treat others to the things I bake! My husband owns a coffee shop and baked goods and coffee go very well together so I'm always willing to share! :)

Cake Pops.

After seeing ridiculously cute owl cake pops online, I thought I'd have to try it for myself.

Things you'll need:

One baked and completely cooled cake

Frosting (You can either buy a tin of frosting or use homemade. I personally love Cream Cheese icing so that is what I used. Ingredients and Recipe below)

4-6 cups chocolate waffers

Popsicle sticks/skewer sticks (I found skewer sticks easier to find since it's summer!)

Candy for decorating owls:

Candy Necklaces for eyes

White chocolate chips for ears

Brown smarties for wings

mini candy coated chocolate for nose

Star shaped sprinkles for feet

Frosting:

1 brick of cream cheese

2 cups icing sugar

4 Tbsp butter

3 Tbsp milk

Cream the cream cheese and butter together. Beat in icing sugar and add milk to desired consistency. I tried to match my consistency to that of a can of frosting.

Step 1) Bake your cake! I made a basic chocolate cake but you can really do whatever kind you want! Even a box cake mix! Make sure your cake is completely cooled before you start using it for the cake pops. To ensure this, I baked my cake the night before.

Step 2) Crumble your baked cake. A couple methods I found that worked well were to take out a couple chunks and do as Bakerella does – rub the two chunks together. It goes into small, crumbs which is ideal. Another way was taking a fork and attacking the cake as if you were scrambling an egg with it. I'm not sure if there is a best way to go about this. If your cake is moist, over attempts to crumble it wil just make the pieces clump together. Place crumbs in a large bowl.

Step 3) Mix up your frosting. Add frosting into crumbs and stir with a wooden spoon under cake is completely covered. Put in the fridge for a few minutes to allow the mixture to cool so it's not as sticky. I'd say about 10 minutes or so.

Step 4) Take out mixture from fridge. Line a baking sheet with wax paper and roll 1Tbsp clumps of cake into balls and place on sheet. Feel free to toss these back into the fridge while you melt the chocolate.

Step 5) In a slender, yet deep bowl/mug, melt the chocolate waffers. I did 30 second intervals in the microvawe...I also didn't pay attention and was texting and burnt my first batch of chocolate in the microvawe so be sure to pay attention! (although, once the burnt stuff starts to cool down, it still tastes delicious to eat while you are baking!)

Step 6) Dip one end of the popsicle/skewer sticks into the melted chocolate then place mid way into cake ball. Dipping it in the chocolate first has a glue type effect. It will help the stick stay in place.

Step 7) After all your sticks are inserted, it's time to start putting the ears on the owl. I took a spoon full of melted chocolate and put it on a plate. From there, I'd dip in the white chocolate chips into the chocolate then place on top of the cake ball to form ears. Insert the cake pop into the styrofoam or any other creative method of a holder you can come up with while the chocolate hardens.

Step 8) After the chocolate hardened and the ears are secure, take the cake pop and dip the entire thing into the melted chocolate. DO NOT twist the cake pop in the chocolate. The chocolate is thick and the movement will actually remove the cake pop from the stick. Just dip it straight in until it is covered up to the base of the pop, then pull out. Rest the stick on the lip of the cup/bowl and lightly tap the stick so that the excess chocolate drips off the cake pop. This step probably takes the longest. Be patient when the excess chocolate is dripping off. If you leave some on, it will run down the stick.

Step 9) Once all are dipped it's time for the fun stuff! Adding on the candy to make them look like owls! I took some of the melted chocolate and put it into a small plastic sandwich bag and cut off the tip of the bag like an icing bag. This gives a nice “glue” tip for attaching the candy.

I started with Eyes, then did the nose, feet and lastly, the wings. Just place a small amount of chocolate onto the candy, then attach to the cake pop. Hold it on for a few seconds while the chocolate glue dries a little.

Step 10) VOILA! Cute little owl cake pops! They are adorable AND delicious!!!

As you can see from the picture, I made a couple other kinds:

I melted while chocolate and added blue food colouring to get the green colour.

And for the ones on the far left, I took some leftover Cream Cheese Espresso icing I had from a birthday cake and dipped the cake pops in that, then rolled them in chopped almonds!

If you're interest in doing a guest post here's all the info! I'd love to have you post!!

Guest Writer: Marsha from The Better Baker

What is your name? Marsha Baker

Where do you live? Hometown in NW Ohio (hubby and I both graduated high school here)

What's your favorite recipe? Anything delicious, easy and healthy

What's your favorite kitchen tool? My curved spatulas (spoonulas as Rachel Ray would say)

What do you live by in life?  Life is 10% what happens to you and 90% how you respond to what happens to you.

I have always loved to be in the kitchen, beginning with 4-H when I was a kid. I had my own cookbook published last August with 300 easy and delicious recipes. I have been married to the same wonderful man for over 43 years, and am mom to 3, nana to 8 beautiful grands. I stay active serving in ministries in my church and wear many 'hats'. My family and my faith are the most important things in my life...with friends being important and valued also.

I like to say I do simple, delicious and healthy recipes. Of course,
an occasional splurge is great too. My hubby is 100% disabled with numerous health issues, so I do try to stick with healthier ingredients. And because I'm always on the go, a 'quick 'n' easy' recipe always gets my attention.

Check out Marsha's blog The Better Baker

I'm excited to share this one with you as it is definitely a favorite of mine!

I hope your family enjoys this even half as much as we do!

A dear friend who doesn't do much cooking shared this recipe with me and we have enjoyed it so much.

This recipe is a great way to serve fresh summer veggies available this time of year.

MMMMMM!!! MMMMMM!!

It's easy, delicious and impressive! If you're having company and need a side dish, this is a great one. First, you'll want to check to be sure they 'do' onions...as many don't, but we love this!

Try it...you'll like it.

First you clean and chunk the potatoes and green beans, and while they're cooking, caramelize the onions. I browned them a few minutes longer after taking this picture. You want them nice and brown.

Then you mix balsamic vinegar and brown sugar together (I use Brown Sugar Splenda - half the amount called for) and add it to the onions, then pour that over the top of the drained veggies. I can eat a whole plateful of this sooo-good dish!

(For Curious Minds...The 'other' thing on the plate is a burger with sauteed fresh mushrooms topped with sour cream)


CARAMELIZED VEGETABLE TRIO
(From The Better Baker)


2 lbs. small red potatoes, cut into 1" chunks
1 lb. fresh green beans, cleaned and snapped in half
1/2 tsp. salt
1/3 c. margarine
2 lg. sweet onions, chopped
1/4 c. cider or balsamic vinegar
1/4 c. packed brown sugar
1/4 tsp. salt


In Dutch oven, bring 1-1/2" of water to a boil. Add potatoes and beans; cook until tender, about 10 - 15 minutes. Drain - set aside. While vegetables are cooking, melt margarine in 12" skillet; add onions and cook until tender and browned, about 10 minutes, stirring occasionally. Stir in vinegar, brown sugar and 1/4 tsp. salt. Pour onion mixture over potato mixture; stir to coat. If desired, top with freshly ground pepper before serving.

ENJOY EVERY DELICIOUS BITE! 

If you're interest in doing a guest post here's all the info! I'd love to have you post!!

Guest Writer: Rhiannon from My Handcrafted Home

Hi sweet details readers! I'm really excited to be posting today! I'm Rhiannon from My Handcrafted Home. 

I live in North Yorkshire, England with my husband and two children (aged one and three). Life feels pretty crazy with two children so young and a part time job as an English tutor. I also love working in my church with the amazing teenagers there, where I organise activities and teach Sunday lessons. I keep myself sane by making sure I have time for me, whether that is reading about other people's wonderful creations, date nights with my husband, baking and making things or having girly nights out. 

My blog about all my different loves; painting, sewing, gluing, card making, scrapbooking, my family and of course cooking and baking. Although really cooking is more of a need and baking is my indulgence! And my motto is, if a desert is worth the calories then it has to be chocolaty! 

Amanda asked me...

What's your favorite recipe?
I would have to say the 'Bruce Bogtrotter' cake (from Roald Dahl's Matilda). I adapted my version from 'Roald Dahl's Revolting Recipes'. It is quick, easy and delicious! It is definitely my go to cake for birthdays and bake sales!

(Cake recipe)

What's your favorite kitchen tool?
This would have to be my George Foreman griller, if I'm running late it's so quick to cook meat, plus it feels really good to see all the fat in the catcher and not on my hips! (especially for bacon sandwiches, no guilt!)


What do you live by in life? (Your motto, a quote, a verse etc.)
Baking wise it would be the one above about a desert needing to have chocolate to be worth the calories. But in general I try to treat people as I would like to be treated (that's why I like to bake for people!).


Now to the good part, 


Double Chocolate Cupcakes

You'll need:

1/2 cup butter (room temp)

2 cups flour

1 1/3 cups sugar

2 tsp baking powder

pinch of salt

1 tsp baking soda

1 1/3 cup milk

2 eggs

1/4 cup cocoa powder and 1/4 cup milk mixed together

topping

200g dark chocolate

100ml double cream 

sprinkles of choice

1. Cream the butter and then mix with the dry ingredients.

2. Gradually add a cup of the milk and when all that is mixed in mix in the rest of the milk, eggs and cocoa and milk mixture.

This is actually what your cocoa mix should look like!

3. When the mixture is all combined ladle it into cupcake cases.

4. Bake for twenty mins on 180 degrees C in a preheated oven.

5. For the topping melt the chocolate and cream together and leave to cool and thicken for twenty mins (this will also give time for the cupcakes to cool).

6. Frost to your hearts content and add sprinkles.

Just so you know, this will happen if you let your three year old help...

Enjoy at room temp (but store in fridge because of the cream).

Thank you so much for having me! I'd love you to come over and see my blog and say 'hi' sometime. 

If you're interested in being a guest writer here's all the details!

Guest Writer: Amanda from Kuzak's Closet

My name is Amanda Kuzak, I am a professional organizer from the San Francisco Bay Area.  I have owned my own business since 2004 and I love how rewarding it is to help my clients live more organized and efficiently.  In my free time I like to relax by whipping up tasty treats and home cooked meals in my kitchen, walk my dog Harper, hike in the California hills, and watch tacky realty television like the Real Housewives of New Jersey. 

After much encouragement from my husband Chris I began blogging in late 2009.  It has become a wonderful creative outlet for me and an educational tool for my friends and clients.  I write about organization, recipes, fashion, and much much more.  You can find my blog here.

My favorite recipe is Barefoot Contessa's Baked Sopressata.   

My favorite kitchen tool is my kitchen shears, I use them for everything! 

My motto is "Simple, uncluttered, organized."

Decked Out Angel Food Cake

Ingredients

1 Angel Food Cake Mix prepared according to directions (or feel free to skip this step and buy a store bought one!)

1 Large Container of thawed Cool Whip

2 pints of Fresh Berries of your choice

Directions

Once your cake is done and cooled.  Cut the cake in half horizontally with a serrated knife.  Scoop the bottom layer out slightly saving the scooped cake to be later mixed with your cool whip and berry mixture.  

Mix half of your thawed Cool Whip with some freshly cut up berries and scooped out cake. I used strawberries but this cake would be excellent with raspberries, blueberries, blackberries or all!

Finish by re-applying your top half of the Angel Food Cake.  Frost with remainder of Cool Whip and top with berries.

Serve with a drizzle of chocolate if desired. Enjoy!

 If you're interest in doing a guest post here's all the info! I'd love to have you post!!

Guest Writer: Gloria, from Canela Kitchen

About my blog:

 I begin my recipes blog in  the end of 2007 , because I enjoy a british site and they asked me some recipes, so I begin the blog only in English. Later my hubby asked me I posted to in Spanish, so I posted now in both.

I love cook so much, but enjoy more the last years.

I have twins but now are teens so I have more time to cook.
I live in the countryside with my hubby, twins and 3 dogs.

Im from Santiago, Chile South America.

What is your name?

My name is Gloria Roa Baker

Where do you live?

I live in Santiago, Chile South America

What's your favorite recipe?
I have a lots, maybe Suspiro Limeño and lemon Pie, are delicious (are  in my blog recipes)
(I love savoy recipes but you say one)


What's your favorite kitchen tool?
Love my hand mixer, is easy to manage and so fast!


What do you live by in life?
"I think I learned to appreciate and treasure each day,
because you don't know,
how many you are going to  be given!"
        - US Suprem Court Sandra Day O'Connor


Thanks Amanda so much Amanda!

Vanilla & Rice Flour Cake 

And now the recipe, I adapted this recipe from  Murdoch Books. Australia (cooking)
This cake is an amazing and  delicious surprice, maybe by de rice flour, I dont know but is nice and yummy!

Ingredients

185 grs. soft butter
2 teaspoon vanilla extract
250gs. sugar
3 eggs
200 grs. all purpose flour
1 1/2 teaspoon of baking powder
80 grs. rice flour
80 ml. of milk

Method

1. Preheat the oven at 180° c. Butter a square pan  23 x 26 cm aprox. and
cover the bottom with greaseproof paper .

2. In a medium bowl beat  the butter, vanilla, sugar, the flours and  milk.
beat until you have a creamy and thick batter.

3.Empty the mix in the square mold and level surface cake.

Bake in the oven by  45 to 50 minutes or until is golden and firm.
Try with a skewer in the center of the cake.

Set aside in the mold about 15 to 20 minutes.

Cut in squares and powder with glass sugar.

PD: The garnish of rose petals are the las of the season, we are in Autumn!

If you're interest in doing a guest post here's all the info! I'd love to have you post!!

Guest Writer: Julianne from The Hungry Homebody

I live in Toronto (don't hold it against me!), with my foodie husband an two mischievous cats, Oscar and Ramona. I'm a creative gal that works in a not so creative job and blogging about food has been helping to fill the gap for the last four months. Since I am new to blogging, I am extra super excited to have been invited to do a guest post! It's also a nice break from the renovations to our century home, which have been ongoing since we moved in three years ago. I also am a budding wine enthusiast and love touring Canadian wineries.

My blog is: The Hungry Homebody

Name: Julianna

I live in Toronto

My favourite recipe is for lemon tarts, I keep collecting them, and then almost never make them (I am up to about a dozen versions!)

My favourite kitchen tool is a cast iron frying pan / or dutch oven.
       
My motto in the kitchen: Spend money on quality ingredients, not on kitchen gadgets. It reflects my approach to life, which is to spend time with quality folks and don't worry so much about material success and acquiring stuff.

Savoury Supper Bread

Simple. Savory. Delicious.

These were the "criteria" Amanda asked for in a guest post. Well, I am thrilled to "meet" all of you, ecstatic at the chance to be a guest blogger (for the first time) and I have my fingers crossed that all of you will love my Savory Supper Bread as much as we do around here!


Making bread doesn't need to be complicated... time consuming or even made with yeast! The fact that making a yeast bread (or yeast anything!) scares me half to death is a testament to how SIMPLE this supper bread is!

And as for the SAVORY factor, I looked to a little onion, a few leeks for colour, some sharp cheddar cheese, flax seed and a sprinkle of thyme for inspiration.

Mix it with a little milk and whole wheat flour and you've got an entire LOAF of DELICIOUSNESS in about 30 minutes (and that includes the baking time!).


Hungry Homebody's Savory Supper Bread

Mince, then sauté 1 small white onion, 1/2 cup leeks (or chives), and 1 fat clove of garlic in a little olive oil. Once everything is softened (but not browned), remove from heat.


In a medium sized bowl, combine 1/2 cup ricotta cheese, 1/2 cup milk, 1 egg and 1 1/2 cups whole wheat flour.


Mix well, then add 1 tsp baking soda, a pinch of salt and a bit of thyme and 1 cup grated old cheddar cheese. Mixture will be a little crumbly - don't worry! Spread it evenly into a loaf pan which has been coated with a little cooking spray.


Lightly brush on 1 tbsp of olive oil on top and sprinkle with flax seeds. Bake at 400*F for 20 minutes.


With a loaf this good, you might forget to make the rest of supper!

Julianna, "The Hungry Homebody"

PS A big thanks again to Amanda and for all of the readers for letting me pop by The Sweet Details! Feel free to experiment with the veggies, cheeses and seeds you have on hand and make this recipe your own!

If you're interest in doing a guest post here's all the info! I'd love to have you post!!