My favorite white elephant exchange gift ever is a pressure cooker! I am obsessed and try to get everyone to feel the love. My joy of time-saving meal making is contagious. This way of cooking has changed my life. Those rich, amazing meals in so little time is a gift (yes, that’s a pun!).
So often, the cook of the house doesn’t get credit for time in the kitchen. While others relish the praise for time spent - it’s like a badge of honor. Now that stint in the kitchen is left for enjoying time at the table instead of the stove.
Now that I've pressured you into buying a multi-cooker, your brand of cooker will have a great cookbook to begin with. However, all the big names are coming out with their own. Name drop:Martha Stewart, the domestic trendsetter.
Being a collector & lover of cookbooks, Martha is my go-to-girl. Her expertise went from 2 day prep sessions to throwing it down in under an hour! Isn't it awesome we get to enjoy this cooking evolution with an icon.
order Martha Stewart's Pressure Cooker
our previous post on cookbooking The Legacy of the Cookbook
I found this recipe in the coupon section of the newspaper. I don't normally look for my culinary attempts between $1.00 off Charmin & 75¢ off Lean Cuisine, but this recipe intrigued me. With the warmer weather, I was in need of a new sweet treat for my family. When the weather gets warm in Texas our palate shifts to lighter, more airy foods. This cake was it!
Very flavorful but not too sweet. My blog partner suggested I add the coconut glaze.
It's like a spongy Piña Colada! Yum!
Pineapple Poke Bundt Cake
Preheat oven to 350F. Spray 12-cup bundt pan with cooking spray.
Drain pineapples; measure 3/4 cup juice to use with cake mix. Reserve remaining juice for soaking mixture. Beat cake mix, pudding mix, eggs, oil and 3/4 cup pineapple juice in large bowl with an electric mixer for 2 minutes. Combine 1 tbsp vanilla extract into cake batter. Fold in crushed pineapple. Pour into prepared pan. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
Combine remaining pineapple juice, powdered sugar and melted butter in a small bowl while cake is baking. Stir in remaining 1 tbsp vanilla extract. This is the soaking mixture.
Remove cake from oven and set on a wire rack. Poke holes in cake with skewer at ½-inch intervals while still hot and in pan. Pour soaking mixture over cake (if soaking mixture begins to pool, poke additional holes). Allow to cool in pan 30 to 40 minutes, then flip cake upside down onto serving platter. Cool completely & drizzle with glaze.
Combine 1/2 C powdered sugar and 1 tbsp cold coconut milk; whisk until completely combined. Cover with plastic wrap until ready to use
Holiday pies are essential for family gatherings. Our traditions are non-traditional. Our choices are always chocolate pudding pie, apple cobbler & the cooks' favorite -- classic lemon meringue. This year we tossed in "cup pies". We used a 7" pie dish & mini-cake pan. Looks like our newest favorite, cup pies, will become our newest tradition.
Use any kind of mini-cake pan or muffin tin. Baking time will be shortened, keep an eye on the crust & meringue for its golden glow.
Classic Lemon Meringue Pie
PREP TIME 45 min
COOK TIME 35 min
HEAT oven to 425°F. Prepare single pie crust according to recipe directions, using a 9-inch pie plate. Thoroughly prick bottom and sides with fork to prevent shrinking.
BAKE 16 to 20 minutes or until edges and bottom are golden brown.
MERINGUE - STEP 1
COMBINE 2 tablespoons sugar, 1 tablespoon cornstarch and water in small saucepan. Stir until cornstarch dissolves. Cook and stir on medium heat until mixture is clear. Cool while preparing filling. Heat oven to 350°F.
COMBINE 1 1/2 cups sugar, 6 tablespoons cornstarch and salt in medium saucepan. Gradually add water, stirring constantly. Cook and stir on medium heat until mixture comes to a boil. Cook and stir constantly 1 minute. Remove from heat.
ADD about one third of hot mixture slowly to egg yolks. Mix well. Return mixture to saucepan. Bring to a boil on medium heat. Cook and stir 1 minute. Remove from heat. Stir in butter and lemon peel. Add lemon juice slowly. Mix well. Spoon into baked pie crust.
MERINGUE - STEP 2
BEAT egg whites and vanilla in medium bowl with electric mixer at high speed until soft peaks form. Beat in remaining 6 tablespoons sugar, 1 tablespoon at a time. Beat well after each addition.
ADD cooled cornstarch mixture gradually and continue beating until stiff peaks form. Spread over lemon filling, covering completely and sealing to edge of crust.
BAKE 15 to 20 minutes or until meringue is golden. Cool. Refrigerate.
Aunt Rita's Chocolate Chip Pound Cake has always been the staple of our family birthdays. Sunday afternoons tend to be the typical day to bring everyone together to celebrate. With a family of sons, a recipe like this, lends itself to bridge mothers to wives, and children to grandchildren. It is NOT a celebration without it!
We used a mini fluted mold, that makes six, 4 inch bundts.
This simple recipe is perfect for any summer fruit you love. There is nothing like a crisp, crumble or cobbler made with fresh seasonal fruit. I make individual servings in oven safe dishes. The "crumble" part seems to stay crispier in the smaller portions. This crumble contains blackberries and blueberries, so the sky is the limit in mixing and matching your fruit!
In individual, oven safe dishes, place 1 cup of fresh berries, or sliced fruit of your choice (frozen works too). Top with crumble.
*This can be made in a large baking pan to serve as a shared treat, I like the crispiness of the individual servings. Naturally, if you make a multi-serving dish, add as many servings of fruit & crumble to fill the baking dish as needed.
4 cups fruit for 9x9 pan or pie dish
6 cups fruit for 9x13 pan
Equal parts of each ingredient below for each individual serving. Multiply crumble by the number of servings you make.
Helpful Hint - when multiplying recipe: 3 TBSP = 1/4 cup
1 TBSP butter
1 TBSP flour
1 TBSP brown sugar
1 TBSP quick oats (dry oatmeal)
Gently mix with fork & sprinkle onto fruit. Place individual serving dishes on cookie sheet.
Bake mixture at 425° for 25-30 minutes, or fruit is bubbling & crumble is toasted.
If you have two minutes you can make this pie, really. A simple, lite & fluffy version compared to Grandma's standard pie.
1 large box of instant Vanilla pudding
1 pint of heavy whipping cream
1 jar of pumpkin butter (10oz., we used Trader Joe's)
1 graham cracker pie crust
Empty pudding, cream & pumpkin butter into a bowl.
Beat with electric mixer on high until fluffy like whipped cream.
Fill pie shell.
Place in refrigerator to thicken, 1 to 2 hours.
Top with whipped cream & sprinkle with cinnamon.
Why are there so many crescent roll recipes popping up everywhere --- because they are DELICIOUS! We can't resist a single recipe that includes a crescent roll. Hearty or sweet recipes alike, are equally tasty. With autumn on the horizon, we have gleaned some supreme recipes for you -- we are "over the moon" for these!
We are always thinking about food, it is a common topic when we meet to blog. The act of cooking, eating & breaking bread with the people we love is part of who we are. Easter is a particularly tricky holiday for food when our children are "over" the Easter bunny stage. No eggs to hide, but there are still eggs to be fixed.
Below are some fabulous ideas that we gleaned from Pinterest.
Follow us on Pinterest: How to Love Your Home, Christine's, Terri's
Spinach and Ham Strata
serves 4 to 6
Preheat oven to 400°F. Heat oil in a saute pan over medium-high heat. Add spinach and saute for 2 minutes until the spinach has wilted. Transfer the spinach to a large bowl.
To the spinach add bread, ham, Parmesan cheese, garlic, salt, and pepper. Toss to combine. Pour into a lightly greased 2 quart or 8x8 baking dish.
In a bowl, whisk to combine eggs, milk, and cheddar. Pour evenly over the bread and ham mixture. Top with 1/4 cup remaining cheese and place in the oven. Bake for 40 minutes.
Your fruit, your style - Always best with Reddi-Wip!
Serve your fruit with or without champagne.
Fluted glass for the fancy crowd or jars for the average Joe & Jill.
Fruit in Fluted Glasses
Champagne Soaked Strawberries
Churros found at many ethnic grocery store bakeries are the perfect dessert for this Easter Brunch.
These light, sugar coated crisps of goodness will make your meal memorable.
If you are a brave, baking soldier here is the recipe link.
We are all worthy of feeling satisfied about where we are in our homes. Our approach to the adventure is as important as the results. The journey of finding our design ideals shifts with seasons & people passing through our lives. We are more likely to enjoy the creative process when things are made easy and How To Love Your Home's passion for finding & sharing tools, tips, & triumphs is here for simplifying the journey to a commonsense approach to homemaking & design!