White Chocolate Cinnamon Oatmeal Cookies

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Serves: 2 dozen cookies
  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup (3.2 oz) all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 oz. white chocolate, chopped
  • 1½ cup old-fashioned oats
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together butter and brown sugar until smooth. Beat in the egg and vanilla until well blended. Combine the flour, cornstarch, salt, and cinnamon; stir into the creamed mixture. Stir in the white chocolate and oats. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap.
  3. Scoop into tablespoon-sized balls and place onto a lined baking sheet. Bake for 10-12 minutes in the preheated oven, or until the outsides are set and golden brown and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container for up to 5 days.


Corned Beef with Cabbage

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Corned Beef with Cabbage

Corned Beef with Cabbage
The recipe and introductory text below are from Irish Traditional Cooking by Darina Allen.
Although this dish is eaten less frequently nowadays in Ireland, for Irish expatriots it conjures up powerful nostalgic images of a rural Irish past. Originally it was a traditional Easter Sunday dinner. The beef, killed before the winter, would have been salted and could now be eaten after the long Lenten fast, with fresh green cabbage and floury potatoes. Our local butcher corns beef in the slow, old-fashioned way which, alas, is nowadays more the exception than the norm.
YIELD: Makes 6 to 8 servings
4 lb corned brisket of beef
3 large carrots, cut into large chunks
6 to 8 small onions
1 teaspoon dry English mustard
 large sprig fresh thyme and some parsley stalks, tied together
 1 cabbage
 salt and freshly ground pepper
Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.
Reprinted with permission from Irish Traditional Cooking by Darina Allen, (C) 1995 (reprinted 2005)
Recent Review:
When cooking the meat, it generates a lot of foamy scum. I would highly recommend altering the procedure. I would first add only the corned beef and water, bring to a boil and skim off the foam/scum as it generates. Once you have all of that removed, then add the vegetables and proceed according to the recipe.
                                                                                              -chofelt from Raleigh, NC
Thank you, Skeen!
xoxo ❤

March 6, 2015 – National White Chocolate Cheesecake Day


White Chocolate Espresso Cheesecake
Serves/Makes: 12    Ready In: 2-5 hrs
1 baked pie crust (10 inch size)
3 packages (8 ounce size) cream cheese (softened)
2 eggs
12 ounces while chocolate chips (melted)
3 teaspoons espresso coffee (cool)
1 cup whipping cream
2 tablespoons sugar
1 tablespoon grated chocolate or chocolate curls
16 strawberries (optional)
In large bowl beat cream cheese until light and fluffy. Add eggs, blend well. Add white chocolate, mixture may look a little lumpy. Add espresso to cream cheese mixture and blend well.
Pour into pie crust. Bake at 450 degrees F for 5 minutes. Reduce heat to 350 degrees F. Bake for about 30 minutes or until center is just set. Cool completely and refrigerate.
Serve whip cream with sugar until stiff peaks form. Spoon or pipe whipped cream on top of cheesecake. Garnish with grated chocolate or curls. Serve with berries.
Recipe is from CDKitchen
White Chocolate Hazelnut Cheesecake
Serves/Makes: 12    |   Ready In: > 5 hrs
3/4 cup hazelnuts (filberts)
24 graham cracker squares, broken
1/4 cup sugar
6 tablespoons butter, melted
4 packages (8 ounce size) cream cheese, softened
1 1/4 cup sugar
4 eggs
3 ounces white chocolate or white baking bar, finely chopped (3/4 cup)
3 tablespoons hazelnut liqueur or milk
Grease a 9-inch springform pan; set aside.
Place hazelnuts in a shallow baking pan in a single layer. Bake in a 350 degree F oven about 8 minutes or until toasted, stirring once; cool. Reduce oven temperature to 325 degrees F.
Place toasted nuts in a food processor bowl. Cover; process until nuts are coarsely chopped. Add broken graham crackers and the 1/4 cup sugar. Cover and process until graham crackers are in fine crumbs. Add melted butter; cover and process until combined.
Press hazelnut mixture onto the bottom and 1 inch up the side of the prepared pan. Bake crust in the 325 degrees F oven for 10 minutes. Cool in pan on a wire rack.
For filling, in a large bowl, beat cream cheese and the 1-1/4 cups sugar with an electric mixer on medium to high speed until combined. Add eggs all at once; beat on low speed just until combined. (Do not overbeat.) Stir in white chocolate and liqueur or milk. Pour filling into the crust-lined pan. Place on a shallow baking pan.
Bake in the 325 degrees F oven for 55 to 60 minutes or until center appears nearly set when shaken. Cool in pan on wire rack for 15 minutes.
Loosen crust from side of pan; cool 30 minutes more. Remove side of the pan; cool cheesecake completely (top of cheesecake may crack during cooling). Cover; chill in refrigerator for 4 to 48 hours.
Recipe is from CDKitchen
Thank you, Skeen! 😀 

March 3, 2015 – National Mulled Wine Day

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Mulled Wine Recipe
Wonderful recipe for the holidays or any special get-together. It is also very easy to make in a Crockpot, simply add all ingredients and cook on high for 2 hours or low for 5.
Degree of Difficulty: Easy
Total Time: 25 minutes
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1-1/2  bottles Red wine – (1-1/2 liters each)

1/2 cups Sugar

1 tsp Black peppercorns

1/2 Tbs Whole cloves

1 Tbs Whole allspice

1-1/2 sticks Cinnamon

1 Orange

1/2 Lemon

1. Combine wine and sugar in pot and heat over medium heat, stirring frequently until sugar dissolves.

2. With mortar and pestle, lightly crush peppercorns, cloves and allspice together and add to wine. Break cinnamon sticks in half and put those in as well.

3. Slice oranges and lemon, leaving unpeeled, and add to wine. Bring to simmer and cook 20 minutes. Keep warm until serving.

Thank you, Skeen!! xoxo

February 28, 2015 – National Chocolate Souffle Day

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Flourless Chocolate Souffle with Raspberry Cream
Total Time: 1 hr 30 min
Prep: 1 hr
Cook: 30 min
Yield: 4 servings
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
2 cups frozen raspberries (IQF), thawed
2 teaspoons butter for greasing ramekins
1 tablespoon sugar for ramekins
2 ounces semisweet chocolate, finely chopped
1 -ounce unsweetened chocolate, finely chopped
1/4 cup whole milk
3 large egg whites
Pinch salt
2 tablespoons sugar
2 large egg yolks
Whip the cream in a chilled bowl until semi-stiff. Add confectioners’ sugar and whip until stiff. Refrigerate. Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later.
Preheat oven to 400 degrees. Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside.
In a small saucepan, combine the semisweet and unsweetened chocolates with the milk. Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
Whip the egg whites with a pinch of salt until they are soft. Add the granulated sugar and whip until stiff but not dry. Whisk the yolks into the cooled melted chocolate. Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites. Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The souffles should remain moist in the center.
To serve, bring the souffles to the table and serve raspberry cream on the side. Each diner should break the souffle open with a spoon and add raspberry cream in the center
Recipe used by permission of Michele Urvator
Thank you, Skeen! 😀


National Molasses Bar Day – February 8, 2015

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Grandma Marion’s Molasses Bars
Author: Karlynn Johnston (AKA The Kitchen Magpie)

You can tell this is an older recipe with terms like “rounded tsp” and the odd little measurements, but it works, and these are so dang tasty, it’s worth it.

Prep time: 10 mins
Cook time: 13 mins
Total time: 23 mins
Serves: 24

Ingredients Needed:
1 1/2 cups of white sugar
1/2 cup brown sugar
1 cup and 2 tablespoons of margarine
2 small eggs
1 1/2 cups of raisins
1/2 cup of molasses
3 1/4 cups of flour
2 rounded tsp baking powder
1 tsp baking soda
1 tsp cinnamon
dash of allspice


1. Kick the tires and light the fires to 375

2. Cream the sugars and the margarine together

3. Add in your two eggs (I used one double yolker-huge egg instead of two small ones)

4. Whisk together the dry ingredients

5. Add in the molasses to the margarine/sugar mix

6. Combine the wet and dry and mix well

7. Then add in your raisins

8. Divide the dough into two pieces, and from each half form three long rolls on a cookie sheet

9. Build them up as high as you can and they fit across a baking sheet, width-wise. When you build them up, you get a thicker, chewier bar. Bake them in the oven at 375 for 13-15 minutes, and do not over/under bake. This from my grandma’s instructions. So they need to be baked until the edges are cooked and the middle slighty still underdone.

10. Slice them across into about 8-10 squares when they are fully cooled, needless to say, this recipe makes a large amount, you can end up with 40-60 of the little bars!

*Special* 365 recipe; Chocolate Covered Cherry Fudge

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Chocolate Covered Cherry Fudge
(This recipe tastes just like chocolate covered cherries- without the mess! It is so simple to make!)
Total Time: 30 mins
Prep Time: 5 mins
Cook Time: 25 mins
Yield: 3 pounds
3/4 cup margarine/butter
1/3 cup evaporated milk
3 cups sugar
12 ounces chocolate chips
7 1/2 ounces marshmallow creme
1 teaspoon vanilla extract
6 ounces cherry chips
1. Combine margarine, evaporated milk, and sugar. Heat to rolling boil. Boil for four minutes on medium heat, stirring constantly to avoid scorching.
2. Remove from heat.
3. Add chocolate chips, marshmallow creme, and 1/4 cup of the cherry chips to sugar mixture- MIX WELL.
4. Add vanilla.
5. Immediately poor into 9×13 foil lined pan.
6. Microwave remaining cherry chips (about 2 minutes until smooth).
7. Use pastry bag (or ziploc w/ small hole at end) to drizzle the melted cherry chips on top of the fudge.
8. Cool fudge for 4 hours at room temperature.
9. Seal in airtight container.
Thank you, Skeen! xoxo ❤

New Year’s eve ideas


Are you like me?


Don’t like to go out in large crowds, would rather stay home, warm and cozy. Avoid all the people that have overindulged, drivers that didn’t listen to “the get a designated driver.”  Yeah!

I prefer to stay in, have a movie marathon, drink something nice and warm, and just enjoy the evening with Hubs!  Okay the last part might be a bit difficult, he has to work late tonight. 😦 But it is what it is.

So for those others like me and that don’t drink-alcohol. Me; because I’m diabetic and ohmygoodness do you know how much sugar is in alcohol? YEAH!

Check out this site for some awesome non-alcoholic drink recipes for tonight or any night, really.

And what about the food? Hey! This site is awesome, drinks, appetizers, brunches, etc. I like them.

Now this would make the evening nerdtastic!! Especially since I plan on having a Marvel movie marathon!

lol 😀



A unique idea for your New Years Party

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Beaver Cupcakes

Eager Beaver Cupcakes
Yield: 12 cupcakes
1/2 cup (125 mL) cocoa powder
2 eggs
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) sifted cake-and-pastry flour
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, softened
Chocolate Icing:
3/4 cup (175 mL) butter, softened
1/4 cup (50 mL) whipping cream
1/2 tsp (2 mL) maple or vanilla extract
1-1/2 cups (375 mL) icing sugar
1 oz (30 g) unsweetened chocolate, melted and cooled
24 candy-sprinkled dark chocolates (such as Pearls)
24 coloured quins or other small candy
12 chocolate-covered cashews
24 blanched sliced almonds
12 small milk chocolate–covered digestive biscuits
1. In small bowl, whisk cocoa with 3/4 cup (175 mL) boiling water; let cool.
In separate bowl, whisk together eggs, half of the cooled cocoa mixture and vanilla; set aside.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. On low speed, beat in butter and remaining cocoa mixture until combined. Increase speed to medium; beat for 1 minute. Gradually beat in egg mixture, scraping side of bowl as necessary. Divide among 12 large paper-lined muffin cups, smoothing tops.
2. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 20 minutes. Let cool in pan for 5 minutes. Remove from pans; let cool completely on racks. (Make-ahead: Wrap individually in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
3. Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in maple extract. Beat in sugar, 1/2 cup (125 mL) at a time. Beat in chocolate until fluffy. (Make-ahead: Cover and refrigerate for up to 3 days; beat before using.) Spoon 1/3 cup (75 mL) of the icing into piping bag fitted with small plain tip; set aside for decorating face.
4. Cut tops off each cupcake level with top of paper liner; cut one-third off each top, reserving large piece.
Spread rounded 2 tbsp (25 mL) of the remaining icing over each cupcake and reserved large piece. Stand cut edge of piece on edge of cupcake for face, supporting piece with small dollop of icing.
5. Decorations: Press 2 candy-sprinkled dark chocolates on face for eyes. Using reserved icing, pipe dot on each chocolate; press on quins for pupils.
With serrated knife, halve 1 cashew lengthwise; press half below eyes with curve facing up for nose. Cut remaining cashew half in half crosswise; press above eyes for ears.
With offset spatula, smooth icing at cheeks. Starting at nose, pipe reserved icing in swoop along each edge of cupcake for jowls.
Press almonds into icing below nose for teeth.
6. Using 2-1/2-inch (6 cm) plain teardrop cutter, cut out tail from each biscuit. Pipe line of icing around edge of tail; pipe diamond pattern in centre. Press onto cupcake behind face.
The Canadian Living Test Kitchen
Once again, thank you, Skeen! 😀

Chocolate Dipped Pineapple-Coconut Macaroons

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Chocolate Dipped Pineapple-Coconut Macaroons

Chocolate Dipped Pineapple-Coconut Macaroons
Total Time: 1 hr 15 min
Prep: 10 min
Inactive: 20 min
Cook: 45 min
Yield: 2 dozen macaroons
Pineapple Filling:
2 cups fresh pineapple chunks (about 12 ounces)
1/4 cup sugar
2 tablespoons fresh lemon juice (from 1 lemon)
Nonstick cooking spray
3 large egg whites
One 14-ounce bag sweetened and shredded coconut
1/3 cup sugar
1 teaspoon vanilla extract
Fine salt
6 ounces bittersweet chocolate, roughly chopped
1 tablespoon unsalted butter
For the pineapple filling: Puree the pineapple in a food processor and transfer to a medium skillet along with the sugar and 1/4 cup water. Heat over medium-low and bring to a low simmer. Use a rubber spatula to stir and move the mixture around as it reduces and thickens to the consistency of very thick jam, 18 to 20 minutes (you should have about a heaping 1/2 cup). Remove from the heat and stir in the lemon juice. Let cool completely in the skillet. The pineapple filling can be made and refrigerated up to 2 days in advance.
Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat lightly with nonstick spray.
For the macaroons: Whisk the egg whites in a large bowl until frothy. Toss the coconut, sugar, vanilla and 1/4 teaspoon salt together with your hands in another large bowl. Add the coconut mixture to the egg whites and combine with your hands; the mixture should pack together tightly when squeezed. Divide the mixture into 24 slightly heaping tablespoons and roll each into a smooth ball (slightly wet hands can help with rolling). Hold a ball in the palm of your hand and use your thumb to make a slight indentation in the middle. Reshape the edges of the macaroon back into a round if it cracks. Arrange about 1 inch apart on the prepared baking sheet. Bake until golden brown, rotating the tray as needed for even browning, 20 to 24 minutes. Let cool completely on the tray.
Set up a cooling rack over a baking sheet. Combine the chocolate and butter in a small bowl and microwave for 30 seconds; stir. Repeat until all of the chocolate is melted and smooth. Dip the bottom of each macaroon into the chocolate and press into the chocolate about halfway up the macaroon. Use a fork to help lift it out of the chocolate. Transfer to the cooling rack and allow to sit at room temperature until the chocolate hardens and sets up, about 20 minutes.
Fill each macaroon with about 1 teaspoon of the pineapple filling. Store and refrigerate in an airtight container for up to 3 days.
From Food Network Kitchen
Thank you, Skeen! xoxo

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