Food and Drink
This is one of my go-to dinner recipes and I can pick up all the ingredients at Trader Joe’s. This recipe serves 4 so we are able to have dinner and plenty of leftovers for lunch. It’s creamy, cheesy, and flavorful.
I hope you enjoy this pasta dish as much as I do! Boun appetito!
This weekend, Paul’s Aunt and Uncle invited us to dinner and we were in charge of dessert. As you may know, I absolutely love baking and there is something so special about making {and eating} holiday treats this time of year. I made lemon bars and rice krispie treats. YUM!
It’s a Christmas tradition for me to bake. I am looking forward to the day when I have my own home with a huge kitchen for all my baking. And although I love baking from scratch, it’s nice to use packaged baking supplies every once in a while. It gets me to yummy treats a little faster. And Paul enjoys licking the spoon either way.
Let’s get baking!
Needless to say, they were a hit. I just love the little snowflake sprinkles. I plan on making another batch of rice krispie treats very soon. {I’m eating for two right?}
What are some of your holiday traditions? Do you like to bake or cook this time of year?
I have an incredible sweet tooth, as some of you may know. I also think that we need to bring afternoon tea to America {but that’s another story}. I was craving a yummy dessert the other day and thought to make one of my favorite carnival foods: funnel cake. I know a basic batter repipe and decided to turn it into an afternoon treat to accompany my tea.
Funnel Cake:
2 eggs
1 ½ cups milk
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
2 cups vegetable oil
powdered sugar for dusting
fruit preserves or jam for topping
Preheat oil to 375 degrees F in a deep skillet {use a candy thermometer if you have one}. Sift together flour, sugar, salt, and baking powder. In a large mixing bowl, stir together milk and eggs. Add flour mixture to egg mixture and blend until smooth. Batter should be thin enough to be poured through a funnel or ziplock bag with the corner cut off. Add about ½ cup of the batter to the oil, swirling out from the center. Fry until golden brown and flip with tongs. Fry second side about 1 minute. Drain on a paper towel, dust with powdered sugar, then serve with warm fruit preserves or jam.
This is perfect for an afternoon snack, dessert, or breakfast. Yum!