Blogger.
What do you think about homemade ice cream?
My family can’t get enough, so I make it a million different ways. Lately, I’ve been on a fruit lovin’ kick with the summer goodness of peaches, blueberries and strawberries.
I thought I share a few photos of my latest batch!
YUM!
I have a few ice cream recipes for you that will be posted very soon!
I just couldn’t help but share a peek now.
Do you have a favorite summer fruit? I’d love to hear what you like to make.
~Kim
When my boys were little we took a trip to London where their love of afternoon tea began. Since we homeschool I would take time out from school for tea and cookies. We mainly did this during the few cold months, but it always made everyone happy. Now I have one grown son and one almost grown…sigh.
There are some advantages to them growing up. My oldest son makes awesome coffee and my youngest one is quite the tea expert! Over the last few years we’ve ordered London Fog Tea whenever we can but it’s hard to find around here.
Well, Jacob {my youngest boy}, has learned how to make it to perfection and I thought we’d share his recipe with you. If you’ve never tried it, you must.
London Fog Tea is more of a sit down and read a book or browse through Pinterest kind of tea to me. Grabbing one in a to-go cup doesn’t seem quite right. It deserves to be savored.
You start with these ingredients…
One Earl Gey Tea Bag {we used TAZO}, milk, sugar, vanilla and don’t forget the Lavendar. Lavender takes this tea over the top…trust me.
Boil your water for the tea. While you’re doing that go ahead and put the tea bag, sugar and vanilla in your tea cup. Pour 8 0z of hot water in the cup. Then add the Lavender in a tea ball strainer or just sprinkle it on top. It’s best to use a timer {Jacob likes to make sure he gets the perfect tea every single time!} and let it steep for 2 1/2-3 minutes depending on how strong you want it.
While your waiting on the tea go ahead and froth your milk using the cappuccino attachment. What happens is awesomeness! Use it right away or it will not be as fluffy.
Remove all the Lavender from the tea {it can be hard to do without the little tea ball strainer}. Then pour a little milk froth on top and spoon the rest to make it all pretty.
This is one of our favorite kitchen gadgets…our milk frother. It makes everything extra special in minutes! You can find a newer version of this Hot Froth X-Press right here.
Here’s the recipe for you to print out and follow…
Let me know what you think!
~Kim
Homemade Apple Bundt cakes are great, but Mini Apple Bundt Cakes are even better! They’re perfect for entertaining or sharing a bit with your neighbors. Don’t you love how baking up something like this makes you house smell all yummy and cozy? This recipe will have neighbors knocking on your door as the smell drifts down the road…it’s true.
It’s an easy recipe that looks like a million bucks when your done. That works for me.
Gather a bunch of apples and bake up a batch or two of these today.
Mini Apple Bundt Cake Recipe
Cut up the apples into small pieces. In a small bowl combine the apples, cinnamon and half the sugar. Stir together and set it aside.
In a large bowl combine the rest of the sugar, vegetable oil, orange juice, vanilla, and eggs. Mix together until blended. Stir in flour, baking powder and salt. Mix well. Add in apple mixture and crushed walnuts. Mix again…I used a hand-held mixer.
This recipe works perfectly with my mini bundt pan {that I seriously love}. This pan makes anything bake up pretty! You should be just the right amount to make 6 mini bunt cakes.
Do not grease the pan…there’s no need. Fill to about the 2/3 point in each section.
Bake for about 25 minutes or until the center is springy when you touch it. {Very professional lingo, right?}
Once they cook, let them cool in the pan for 5-7 minutes. Then just flip them over and they should pop out. Just awesome! I use these lovely cooling racks to help out. Don’t they look pretty just like this?!
Let them cool for a bit and the add some glaze…
Glaze Recipe
Ingredients:
Use a 2 quart sauce pan and bring the brown sugar, milk and butter to a boil over medium heat. Boil for 2-3 minutes. Keep whisking it so it doesn’t burn. Remove it from the heat. Add the powdered sugar and vanilla. Mix with an electric mixer on medium speed until smooth and slightly thick. Pour right away over your Mini Apple Bundt Cakes. Yum! Sprinkle extra walnuts on the top if you wish.
That’s all there is to it…easy & yummy!
Do you make bundt cakes often? They always seem so homey and inviting to me.
Let me know how your Mini Apple Bunt Cakes turn out!
~Kim
Once you try this Garlic Cauliflower Mash recipe you’ll never look at regular old mashed potatoes the same way. These were simply amazing, and I plan on making them for every single holiday or special day for the rest of my life. Seriously.
I grew up with mashed potatoes being one of my all-time favorite things in the world. When I decided to make Cauliflower Mash I was hoping for something that was a pretty good replacement for all the carbs that make up mashed potatoes. I can’t even explain how shocked I was when I found out just how amazing cauliflower could really be…it rocks!
I started with fresh cauliflower…it’s way better for you than potatoes.
I gathered up a few yummy ingredients. My family like some serious flavor, so I add quite a bit to them. Feel free to change them up to make them perfect for you. This is a simple recipe that seems pretty hard to mess up…so get creative.
Here’s what I did…
It was actually easier than making homemade mashed potatoes because I didn’t have to spend all that time peeling potatoes!
Once you try this it will quickly become one of your favorites…trust me. TRY IT!
This is the kind of recipe that can be tailored to fit the needs of so many diets. Low-Carb and Keto diets fans…this is for you. But it’s hard to tell it’s good for you, it won my teenage son over in one bite! This is perfect for large crowds and I’m planning to make it this Thanksgiving.
Let me know what you think!
~Kim
Beer Battered Fried Shrimp has to be one of the best foods in the world!
Shrimp are amazing no matter which way they are cooked, but it’s really hard to beat fried shrimp. Living in the south you learn a bit about shrimp and which ones are the sweetest, biggest, or best for your shrimp salad or scampi recipe. There’s a huge difference and my favorite shrimp are always from Key West or Savannah. Luckily, we’re close to both areas. We’ve even caught our own shrimp in the Keys!
Now that you know just how serious shrimp are around here, you’ll trust me when I tell you this Southern Beer Battered Shrimp recipe is something you should keep on hand. This is the best batter ever!
Here’s a look at what I made the other night for dinner. It’s a rather traditional type meal around here that reminds us of Sunday Supper at Grandma’s house. That’s hard to beat, right?!
I started with about 3 pounds of beautiful Savannah shrimp that Tim’s grandma brought home with her on a trip to visit family in Savannah. Grandma Shuman usually brings back some type of food…she’s awesome like that.
Here’s what you’ll need for the batter…
This should give you enough batter for about 1 1/2 pound of shrimp.
Slowly blend the beer into the flour. Add salt and pepper.
Now, cover it and let it sit at room temperature for a couple hours.
Prepare your shrimp. You can drink any leftover beer while you work…you can’t just waste it!
Remove the shell up to the tail. I usually remove all the legs at the bottom first to make the shell easier to peel off.
Devein your shrimp by using a sharp knife to cut along the back of your shrimp and run it under cold water to wash away and yucky looking stuff.
Repeat this step over and over again. It always seems to take forever…but it’s worth it!
For a full step-by-step recipe including lots of photos, read my post on HandmadeandCraft.com!
Once your batter is ready and your shrimp are cleaned it’s time to fry them up!
You could use this batter for fish, oysters or anything else. It’s light and goes perfectly with seafood.
There you have it…the best fried shrimp recipe ever!
Are you a seafood lover? What’s your favorite? Shrimp, oysters, lobster?
For complete step-by-step instructions {with lots of photos} read my blog post on Handmade and Craft!
Enjoy!
~Kim
Here’s just a quick look at a pink layered birthday cake I made. There are four layers with white chocolate and almonds between each layer…yum!
There’s something about layers that seem a bit more fancy.
I think I need to bake more!
Do you make layered cakes? What do you like to add in the layers?
~Kim
You know how there are some recipes you make over and over again. This is one that I’ve been making for years that never falls out of favor with my family. It’s easy and perfect for those cooler months when you want to cozy up around the fireplace.
This recipe is quick, but it has the taste of a soup that’s been cooking all day.
Ingredients:
Start by cooking the bacon in a pan. I like it to be rather crispy, but do what makes you happy. Bacon is a happy thing!
Once the bacon is cooked set it aside to cool and add you onion {coarsely chopped} to the pan to saute in the bacon grease. No, this is not a low calorie meal…eat salad for lunch on the day you make this!
Saute onions for 10 minutes or until they are clear. Then add half the flour and stir it together. Add one cup of milk and the rest of the flour. Stir it together while simmering for 5 minutes or until you have a nice thick batch of goodness. If it gets too thick, just add a bit more milk. It should be the same consistency as pancake batter at this point.
While you are making your bacon cut your red potatoes into small bite size pieces. Then add them to the chicken stock in a large pot. Bring it to a boil. In 20-30 minutes your potatoes should be cooked but still slightly firm.
Add your onion mixture to the pot.
Crumble your bacon and add half of it to the soup. The rest will be for your topping.
Add the rest of your milk and 1/2 cup of sour cream. Bring to a boil. Keep checking it to make sure it’s not sticking to the bottom…medium heat is best.
Let it simmer for 15 minutes then add your heavy cream.
Stir and check how thick it is…add a little chicken broth if you would like it thinner.
Add salt and pepper to taste.
Serve and top it off with shredded cheese, sliced green onions, bacon and even a spoonful of sour cream. Whatever you love…add it.
I usually serve it with fresh bread.
It’s hard to beat the favorite recipe of mine. Try it and let me know what you think!
Enjoy!
~Kim
I'm also at EverythingEtsy.com every day and HandmadeandCraft.com as well as a few other scattered places.
Feel free to contact me at Kim@KimberlyLayton.com!
