This is a sponsored post on behalf of OXO Tots. As always all opinions are my own.
Homemade Peach Puree Baby Food #FirstBites @OXOTot

I realize my son is only 3.5 months old, but since before he was even conceived I knew I would be “one of those mom’s” who would make her child’s baby food. I know I have a little less than 3 month’s until I get the “all clear” to make and feed baby Ryder food, but I want to take advantage of the fruits and veggies that are in season now. Over the weekend we took a road trip up to Georgia. On our way home, we stopped by Lane Orchard to pick up a case of sweet juicy Georgia peaches. We do this every year during peach season when we drive through Georgia. We pass along a dozen peaches to our parents and coworkers and then I take the rest and make all things peach. Like skillet peach cobbler, Grilled Peaches with Caramel Sauce and Whipped Cream and even peach mojitos. As soon as we picked up our box I knew I needed to make a batch of homemade peach puree baby food for Ryder. Although he won’t get to try out my tasty (and oh-so easy) recipe for another few months. He will get the sweetest juiciest peaches around during the off season.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Making homemade baby food is actually very easy and so much more affordable than buying pre-made baby food. Plus, you know exactly what is in the food you are feeding your child.

To make homemade baby food. I first removed the skins from the peaches. You can choose from one of two methods.

  1. Simply boil water, blanch peaches in the hot bubbling water for 2 minutes. Removed the peaches, and placed them in an ice bath. The skins come off oh-so easy doing this method.
  2. Grab a peeler and peal the old fashion way!

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Once my peaches were pealed,  I chopped them up (4 peaches = about 4 cups) and cooked them in a little bit of 100% baby apple juice for 10 minutes until they were soft. If you are a breastfeeding mama and have a little breast milk on hand you can use that instead of apple juice. Because I chose to cook the peaches on high I found myself stirring constantly. Not a big deal, just maximizes the cooking time. My peaches were not mushy. They still were a bit firm yet soft when I taste tested one of them.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Then I ran it through my OXO Food Mill. I started with the fine disc and gradually changed to the medium and coarse disc. this was my first time using a Food Mill. You turn the knob clockwise to run the food contents through the mill and counter-clockwise to pull up the fruit. You keep repeating this process until you have peach puree.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Make sure you place your Food Mill on a sturdy surface. I used my OXO Mixing Bowl that has a grip on the bottom to ensure that the bowl wouldn’t slip away.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Using an angled measuring cup, I carefully poured the puree into the Baby Blocks™ Freezer Storage Containers – 2-Ounce Set.

Homemade Peach Puree Baby Food #FirstBites @OXOTots

OXO Tot Baby Blocks give homemade baby food the same care you put into preparing it. Easily portion, store, freeze, heat, and serve the meals you’ve cooked especially for your baby using Containers in convenient two-ounce sizes. Each container fits into the freezing tray, and has measurement markings to make portioning a snap. On the go? The containers are airtight, watertight and leakproof. Peek at the clear Containers to identify the contents, then pop one into your bag for simple defrosting and feeding when you’re out and about with your tot. An easy-open, easy-shut lid makes the Containers a carefree choice.

Homemade Peach Puree Baby Food #FirstBites @OXOTot

Easy as that, Ryder has his first batch of homemade baby food made! Peaches will probably be his third or fourth food that he tries since you want to start out with vegetables that aren’t sweet first. Or at least that is what I’ve read. I still have a few more months to read up on homemade baby food and all the “do’s and don’ts”. Do you have any tips for me?

*Make sure you scroll down past the recipe to enter to win an OXO Tot’s prize pack!

Katie Original Recipe

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 8 ounces of Peach Puree

Homemade Peach Puree Baby Food + OXO Tots Giveaway

Ingredients

  • 4 Organic Peaches
  • 3 tablespoons of 100% Baby Apple Juice

Directions

  1. Peel the peaches and cube. Place peaches in a stock pot with 100% Baby Apple Juice. Cook on high, stirring frequently for 10 minutes until peaches are soft.
  2. Place peaches in OXO Food Mill using the fine disc followed by the medium and coarse disc. Scrape the bottom of the food mill using a silicone spatula in to the bowl. Pour the peach puree into an angled measuring cup. Divide homemade peach puree baby food among the 6 Baby Blocks Freezer Storage Containers.
  3. Store in refrigerate and consume within 3-5 days or freeze up to 6 months.
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Enter for a chance to win one of three OXO Tot #FirstBites set and a Seedling High Chairs!

*All winners will be selected randomly and will be notified via email. They will have 48 hours to respond. Open to US residents over the age of 18. *The OXO Tot #FirstBites campaign and giveaway is sponsored by OXO Disclaimer: I was not compensated to participate in this campaign; however, I did receive OXO Tot’s product to participate. As always all opinions are my own. 


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Christmas in July $500 Giveaway!

Kind of hard to believe that Christmas is 6 months away! Seriously where is this year going? I’ve joined forces with my friend Claire from A Little Claireification and a bunch of my other blog friends to offer a $500 cash giveaway. This will get your holiday shopping off to a great start! Since having Ryder I’ve been day dreaming about how Christmas morning will play out! Ryder will be 9 months old and I’m pretty sure all we will need to give him is boxes, tissue paper, and wrapping paper and his little heart will be so content!

Sponsored by:
A Little Claireification | At The Picket Fence | Chase The Star |
Cooking On The Front Burner | Cooking With Curls | C.R.A.F.T. | Dear Crissy |
Debbie Doos | Five Heart Home | I Should Be Mopping The Floor Katie’s Cucina |
Little Miss Celebration | Live Laugh Rowe | Love Bakes Good Cakes |
Mod Podge Rocks |Mom On Timeout | Mom’s Test Kitchen |
Ms. Toody Goo Shoes | Sew Woodsy |Tatertots & Jello |
That’s What Che Said | The 36th Avenue | The Weary Chef |
What’s Cooking Love | Yummy, Healthy, Easy
 
 

 

One winner will be chosen at random! Giveaway ends July 14th!

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I am honored to be a member of the Stonyfield Clean Plate Club. I received product and coupons for writing this post, but all opinions are my own.

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

The official start of summer is next Saturday, and barbecue season is upon us. Looking for a healthy side dish to bring to your next barbecue? Why not try my recipe for Creamy Greek Pilaf Salad? Its full of flavor and healthier than most “creamy” salads–I used Stonyfield Plain Greek Yogurt to obtain that creamy texture!

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

I recently received a box of Bob’s Red Mill grains as well as Stonyfield Yogurt coupons to create a salad perfect for summer. I found my self starring at a box of grains I’ve never cooked with–let alone ate. Grains like Amaranth, Bulgur, Farro, Grande Whole Grains Blend, and Sorghum. Ok, I’ve had bulgur, but that’s about it. I went for the whole grains blend because that seemed the most common to me. My goal was to create a pilaf salad fit for a picnic or barbecue.

The Bob’s Red Mill Grande Whole Grains Cereal/Pilaf is a special combination of grains, blending wholesome hard red wheat, nutty long grain brown rice, fiber-rich oats and barley, rye, triticale, plump Kamut® Khorasan wheat, earthy buckwheat and sesame seeds for a little bit of crunchy texture. I had never cooked with it before the challenge, and now I’m hooked. It’s an easy and healthy side dish or even better you can use it as a hearty breakfast cereal!Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

Make sure you scroll past the recipe for a chance to win a box of grains from Bob’s Red Mill and free yogurt coupons from Stonyfield so you can make my recipe for Creamy Greek Pilaf Salad!

Here are a few other grain salad recipes from the challenge:

Greek Tabouli Recipe from Cook the Story

Goat Cheese and Grape Salad with Green Goddess Yogurt Dressing from Sweet Remedy

Creamy Balsamic Sorghum Salad from Big Flavors from a Tiny Kitchen

Mexicali Grain Salad from My Baking Heart

Southwestern Pilaf Salad from Turning The Clock Back

Katie Original Recipe

Creamy Greek Pilaf Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Creamy Greek Pilaf Salad

Ingredients

  • 1 cup Bob's Red Mill Grande Whole Grains Blend
  • 2-1/2 cups water
  • 1/2 cup Cucumber, diced
  • 12 Grape Tomatoes, halved
  • 1/4 cup Kalamata Olives, sliced
  • 3 Peporicini's, sliced (optional--I used them as a garnish)
  • 1/4 cup Feta, divided
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1 tbsp Greek Seasoning
  • 1 tbsp Fresh Dill, minced

Directions

  1. Cook 1 cup Bob's Red Mill Grande Whole Grains Blend with 2-1/2 cups water according to package (I used my rice cooker and it turned out perfect)! Remove from pot and set to the side to cool.
  2. In a large bowl place the Bob's Red Mill Grande Whole Grains Blend with diced cucumber, halved grape tomatoes, kalamata olives, and sliced peporicini's (if you want the heat) in the bowl. Add 2 tablespoons feta and mix together.
  3. In a separate bowl, add Stonyfield Plain Greek Yogurt, greek seasoning, fresh dill, and the remaining 2 tablespoons of feta. Mix well.
  4. Combine the greek yogurt sauce with the pilaf. Refrigerate for at least 30 minutes before serving. Enjoy!
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Stonyfield prize pack

One lucky reader will win a package of Bob’s Red Mill grains (Amaranth, Bulgur, Farro, Grande Whole Grains Blend, Sorghum) and two Stonyfield quart coupons (Greek or traditional)! Wait for the rafflecopter widget to load or click on the link to enter. Winner must do mandatory entry. Giveaway open to US residents only. Winner will be chosen at random. Good luck!

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This is a sponsored post brought to you by Better with Reds. All opinions are my own. SummerMealsAreBetter_fnl

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

Happy June! Can you believe we are close to the mid-way point of the year? And even better summer is looming upon us. Well, here in Florida, summer is here with a vengeance. Between the 90+ degree days, high humidity, and afternoon thunder showers, summer has arrived. I love to grill year round and especially so in the summer months when our home is at its hottest point and the last thing I want to do is heat up our home with dinner cooking only to take a good day to cool it off. And then later pay the pricey electric bill. I’ve teamed up today with Black Gold Farms and Better with Reds Potatoes to share a fun grilling recipe and an amazing giveaway!

Grilled Italian Sausage & Red Potatoes

Did you know you could grill potatoes?

No tinfoil pouch required. Growing up I remember my dad with make foil pouches with potatoes and onions in them, but never dared to leave them bare on the grill. Ever since I first started using Better with Reds I started grilling them “naked” with no foil pouch straight-up on the grill. The key is to close the lid and turn them frequently to prevent sticking and burning. Oh and lather those spuds up with some olive or grapeseed oil. Whatever you have on hand will work!

Grilled Italian Sausage & Red Potatoes using @betterwithreds #BetterWithReds #SummerFood #Grilling

I have vegetable basket inserts for my STOK grill and that’s what I use. You can use traditional vegetable grilling baskets if you don’t have the fancy inserts like I do. For this recipe for Grilled Italian Sausage & Red Potatoes I place the Italian Sausage on the bottom of the basket and then layer on the potatoes and veggies. Tossing them every 5 minutes to prevent burning and sticking to the grill. Once the potatoes are fork tender I remove everything off the grill and then top with fresh herbs and shredded mozzarella. I love this grilled version of Grilled Italian Sausage & Red Potatoes it reminds me of my oven baked version that takes 2 hours. Instead this is all done on the grill and done within 30 minutes! My kind of meal.Grilled Italian Sausage & Red Potatoes

For more summer potato recipes check out the Better with Reds website or some of my fellow bloggers recipes:

 

Katie Original Recipe

Grilled Italian Sausage & Red Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 2-3 servings

Ingredients

  • 1 24oz package of Black Gold Farms Red Potatoes with Italian Herbs Seasoning
  • 1/4 cup olive oil
  • 1 white onion, quartered
  • 1 red bell pepper, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • 8 oz whole baby bellas
  • 1 pint cherry tomatoes
  • 4 mild Italian Sausage
  • 2 tbsp each fresh basil, parsley, and oregano chopped
  • 1/4 cup shredded mozzarella cheese

Directions

  1. Preheat grill on high heat for about 10 minutes. Clean it then reduce the heat to medium.
  2. Wash and quarter Black Gold Farms Red Potatoes. Place them in a gallon size zip-top bag. Then place the onions, bell peppers, and baby bellas in the bag.
  3. In a bowl combine the Italian Herb Seasoning with 1/4 cup olive oil. Mix well and then pour in the bag. Close zip-top bag and massage throughout the vegetables until evenly divided.
  4. Divide the Italian sausage among the two vegetable basket skillets in the grill. Then divide and pour the potato/pepper mixture among the two vegetable baskets. Cook in 5 minute increments, flipping sausage and mixing vegetables for a total of 5 times (25 minutes). During the last 10 minutes add the cherry tomatoes, and mix.
  5. Remove the grilled italian sausage and red potatoes from the grill, top with fresh herbs and sprinkle with shredded mozzarella cheese. Enjoy immediately.
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Better with Reds Giveaway

On to the giveaway. One reader will have a chance to win:

  • 3-pound bag of red potatoes from Black Gold Farms
  • 3 packages of Roasties fresh potatoes (one of each flavor)
  • $500 Omaha Steaks gift card

Please wait for the rafflecopter widget to load. If it doesn’t load click on the link to enter.

a Rafflecopter giveaway

Better with Reds Twitter Party

Join Better with Reds on Wednesday, June 4th; 8:00pm-9:00pm CST for a Twitter party! During the Twitter party they will be giving away fresh potato swag packages from Black Gold Farms as well as $100 Sur la Table gift card, and a $50 Amazon gift card.

About Black Gold Farms and Better with Reds

Black Gold Farms is a multi-generational, family owned organization that has been in business more than 80 years. They are now a global potato production, sales and service company, as well as an industry leader that ships more than 500 million pounds of potatoes each year that get made into potato chips or fresh red potatoes that end up on your plate.

Make sure you check out the Better with Reds website and get social on Facebook, Twitter, and Pinterest!


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This conversation is sponsored by General Mills® via Burst Media. The opinions and text are mine.

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Mother’s Day is this weekend! This being my first Mother’s Day, I’m excited to start new traditions with my family. Last week, I mentioned that my mom and I would spend Mother’s Day each year having a brunch picnic on the beach. Although Ryder is a little too young to do that this year, I’m sure the beach on Mother’s Day will be a tradition in future years. This year, we are keeping it low-key and spending the morning at a local brunch with family, followed by dinner with my parents. Since I’ll be cooking dinner at home for my mom this Mother’s Day, the last thing I have time to do is bake a dessert from scratch. I’ve teamed up with Betty Crocker® and created a delicious (and easy to make) dessert just in time for Mother’s Day!
Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

This dessert is made in 35 minutes and is ideal to share with your mom this Mother’s Day. What’s not to like about chocolate and peanut butter? It’s been my favorite combo for the past month (heck who am I kidding– since I can remember eating a chocolate brownie with peanut butter frosting on it when I was in pre-school).

Mother’s Day is just around the corner, and General Mills is promoting a special Betty Crocker® Coupon on baking products, redeemable at Publix! Save $1 off any 1 qualifying Betty Crocker® baking item with the purchase of any 2 Betty Crocker® decorating items. Best of all, you can print these coupons at home!

Enter to win a $50 Publix gift card so you can bake for your mom this Mother’s Day. Wait for the rafflecopter widget to load and fill out the options for a chance to win!

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Katie Original Recipe 

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 bars

Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping

Ingredients

  • Ingredients:
  • 1 package Betty Crocker® Double Chocolate Chunk Cookie Mix
  • ¼ cup vegetable oil
  • 2 tbsp water
  • 2 eggs, divided
  • Cooking spray
  • 2 8oz. packages of cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 cup whipped peanut butter

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Spray cooking spray on a 13x9 baking dish and set to the side.
  2. Make cookie dough according to package using the vegetable oil, water, and 1 egg. Spread the cookie dough in a 13x9 baking dish.
  3. In a stand mixer, cream the room temperature cream cheese, granulated sugar, peanut butter and 1 egg, until well incorporated (2 minutes on low to medium speed). Make sure you scrape the sides and bottom of the bowl as you go. Pour the peanut butter cream cheese mixture on top of the cookie dough. Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
  4. Let the cookie bars cool for 30 minutes then stick in the refrigerator for at least one hour before cutting.
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Visit Betty Crocker® on Facebook | Twitter | Instagram | Pinterest This conversation is sponsored by General Mills® via Burst Media. The opinions and text are mine.


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This is a sponsored conversation on behalf of BJ’s Wholesale Club.

Crumbs Bake Shop

Have you ever heard of the famous Crumbs Bake Shop? They are based in New York and serve up the most amazing desserts. My husband actually grew up on sweet treats from this bakery. Well now there is no need to travel to New York to indulge in the decadent desserts. BJ’s Wholesale Club is satisfying members’ cravings for sweets by exclusively carrying an assortment of the famous bakery’s sweet treats. All 201 clublocations in 15 states will carry a variety of items including signature cupcakes, ice cream cupcakes, ice cream sheet cakes and Crumbnuts— a cross between a croissant and a donut. Until now, the delectable desserts were only available at Crumbs Bake Shops.

“The Crumbs Bake Shop line of treats fits perfectly with our bakery model of tasty and unique offerings,” said Christina Neppl, executive vice president of merchandising/logistics at BJ’s Wholesale Club. “We are the only retailer bringing the Crumbs Bake Shop experience to our members – many of which have not been able to experience Crumbs in their areas – and we are so thrilled to be able to satisfy our member’s sweet cravings with these famous desserts.”

Crumbs Bake Shop Cinnamon Crumb Cakes

The Crumbs Bake Shop menu at BJ’s Wholesale Club includes these mouthwatering delights:

  • Signature Cupcake 3-pack: Peanut Butter Cup, Cookies & Cream and Red Velvet.
  • Colossal Cupcake: Happy Birthday Vanilla cake mix with rainbow sprinkles, filled with vanilla buttercream, topped with cream cheese frosting and yellow rosette in the center. This oversized cupcake serves 6-8.
  • Crumb Cake 12-pack: Bite-sized crumb cakes with a cinnamon streusel topping made with real cinnamon and cream cheese.
  • Crumbnuts 4-pack: Part croissant, part doughnut, all delicious! Dusted with cinnamon and sugar.
  • Ice Cream Sheet Cakes (18-inch):
    • Happy Birthday Vanilla cake with rainbow sprinkles and vanilla ice cream. Frosted with vanilla icing and finished with yellow rosettes sprinkled with edible rainbow confetti.
    • Cookie Dough Vanilla cake and vanilla ice cream with cookie dough chunks mixed-in. The cake is frosted with vanilla icing, edged with chocolate rosettes and topped with cookie dough chunks and chocolate drizzle.
  • Ice Cream Cakes (8-inch round):
    • Red Velvet cake and cheesecake-flavored ice cream with red velvet cake chunks mixed-in. The red velvet ice cream cake is frosted with vanilla icing and edged with vanilla rosettes and topped with red velvet cake chunks, cheesecake dough chunks and white chocolate drizzle.
    • Peanut Butter Cup chocolate cake and peanut butter ice cream, frosted with peanut butter icing and topped with chocolate rosettes, mini peanut butter cups and chocolate drizzle.
  • Ice Cream Cupcake 6-pack: Peanut Butter Cup, Cookies & Cream and Red Velvet each filled with respective ice cream flavors.

Crumbs Bake Shop Signature Cupcakes

Crumbs Bake Shop items retail from $3.99 to $22.99 and can be found in the bakery department and freezer sections of all BJ’s Wholesale Club locations. We had the chance to try the Signature Cupcake 3-pack: Peanut Butter Cup, Cookies & Cream and Red Velvet (pictured above). These are huge cupcakes that are moist and oh-so decadent. We split the cupcakes that made me feel a little bit better about indulging in the sweet treats. Each flavor is amazing and I can see myself buying these each and every time we make a trip to BJ’s Wholesale Club. We also picked up the Crumb Cake 12-pack (pictured at the top of this post). These make for a great breakfast sweet treat and pair perfectly with a cup of coffee! I love that they are bite-size. You can have one or a few… no one is judging here!

BJ’s Wholesale Club wants one lucky Katie’s Cucina reader to have the chance to try out some of the sweet treats from Crumbs Bake Shop. Please fill out the mandatory entry n the  rafflecopter widget below for a chance to enter to win a $25 gift card. Giveaway ends May, 10 at 12:00 AM.

Don’t have a membership? No problem! BJ’s is currently offering a Free 60-Day Trial Membership through July 6, and it’s the only wholesale club that accepts manufacturer’s coupons as well as their own coupons.  The risk-free, trial membership consists of full-member benefits and no surcharge.

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Disclaimer: I received a membership to BJ’s Wholesale Club and a gift card to try out a few desserts from Crumbs Bake Shop. As always all opinions are my own. 


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Today, we have Kim from Cravings of a Lunatic. We had the chance to meet at Food Blog Forum a few years ago and have kept in touch ever since! I participated in Kim’s cancer awareness recipes from the heart, food blog hop last summer sharing my recipe for spicy beef sliders. Today, Kim shares with us her no-bake recipe for Raspberry Fool.

Raspberry Fool by Cravings of a Lunatic

Hello there Katie’s Cucina readers. I’m pleased as punch to be here today. When Katie asked for guest posters for her maternity leave I was honoured to be included. I adore this gal. There’s just some folks you meet trough blogging that you instantly love. Katie is one of those people. Kind, caring and so incredibly talented.

Since you’re here my guess is you know all that. You know Katie is awesome. She’s also a great planner. I think it’s a cool thing that she invited her friends to guest post while she spends some much-needed time being a mommy. Honestly there is no greater gift in the world than becoming a parent. I know Katie is going to be the most amazing Mom, and I look forward to following along as pregnancy photos make way for baby photos. So excited for Katie and Jon, this will be their best adventure yet.

Raspberry Fool by Cravings of a Lunatic

I dreamed up a ton of recipe ideas for the post. Obsessive compulsive is my middle name, I tend to get really stressed out for guest posts. I never know whether to be serious so I don’t freak out someone else’s readers, or whether I should just be myself, which involves being a bit of a spaz. Hopefully I find some middle ground today.

Raspberry Fool by Cravings of a Lunatic

When I can’t sleep I tend to spend huge amounts of time on pinterest. I love Pinterest, more than life itself most days. I enjoy using it for work and personally as well. It’s my down time at the end of the day. So one night I was cruising Pinterest, pinning everything from cute men, to DIY project ideas, to recipes. I happened upon this Raspberry Fool recipe from Martha Stewart. It was not the recipe itself that drew me in, it was the presentation. Her Tangy Raspberry Fool photo that was stunning. I knew I wanted to try the technique to swirl the raspberry mixture.

Raspberry Fool by Cravings of a Lunatic

Fool is something we make quite often. It’s easy and my daughter loves it. She hates cream cheese so when I make no bake cheesecake recipes for my site I tend to make a couple without cream cheese. That way Mini-me is happy and gets her fool, but we still get to have lots of no bake cheesecakes. It’s a total win-win.

Fool is super easy to make, the recipes are all very similar. Essentially it’s cream, confectioners’ sugar and fruit. You can mix up the fruit, you can add nuts or granola to it. For me I like it as plain as possible. Let the fruit stand out as the star.

Raspberry Fool

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4-6

Raspberry Fool

Ingredients

  • 12 ounces frozen raspberries, thawed
  • 1/2 cup sugar, or vanilla sugar
  • 1/4 teaspoon salt, or vanilla salt
  • 2 cups heavy cream
  • 1/2 cup confectioners' sugar

Directions

  1. Combine the raspberries, sugar and salt in a blender, or food processor with the chopping blade. Turn on pulse or puree for about 1 to 2 minutes. You want the sugar to dissolve and the raspberries to become as smooth as possible. Now pour the raspberry mixture through a fine sieve, and discard any seeds caught in it. It helps to use the back of a spoon to press the berries into the sieve. It will make the process faster.
  2. In a stand mixer (or large bowl and hand mixer) whip the heavy cream and the confectioners' sugar. Start slow until it thickens slightly, then amp the speed up to high. Whisk on high until stiff peaks form, which will take about 3 to 4 minutes.
  3. Take decorative glasses and alternate adding the whipping cream mixture and the raspberry mixture. Once you fill the glasses take a knife or wooden skewer and swirl and pull so the mixture starts to show patterns. I found pushing the skewer down in a rapid movement worked really well for the fun lines down the sides.
  4. Top with extra whipping cream and raspberries for garnish if desired.
  5. You can serve these immediately or pop them in the fridge for about an hour. If you're going for the dramatic look serve them as close to making them as possible. The longer they sit in the fridge the more the color becomes muted and not as striking.
  6. Serve with a big old raspberry smile!
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I hope you like these. I’m a total fool fanatic. I make it every chance I get. Feel free to experiment and play with flavours. Use what you love and you can never go wrong.

Thanks so much to Katie for having me today. It was a total pleasure spending the day in the Cucina.

Feel free to stop by my blogs to check them out. I blog at Cravings of a Lunatic, and also Kiss My Smoke. I’m a pinterest spaz and have also recently become obsessed with instagram. I have no idea what I’m doing but with 2 kids, 3 cats, a puppy and a horse I never run out of photo material. Occasionally I even toss some food photos up just to keep things interesting.

Toodles and smoochies! xx


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This is a Sponsored post written by me on behalf of Love With Food for SocialSpark. All opinions are 100% mine.

Love With Food Gift Subscription

Are you looking for another last minute Christmas gift for the food lover in your life? Give the gift of a Love With Food subscription. Love With Food 3 Love With Food helps you discover new Organic and All-Natural Snacks you will love. Each month, Love With Food members receive a curated box of unique, hard-to-find, snacks delivered to their doors. Subscription memberships start as low as $10/month, and make a great gift too.

 Love With Food Gift Subscription

And not only are you giving to someone you love you are also giving to someone in need. You see, for every Love With Food box you get, you are also donating a meal to food banks such as the Feeding America Network or Share Our Strength – No Kid Hungry. To date, Love With Food has donated more than 150,000 meals nationwide. Join us to help end child hunger one meal at a time by giving the gift of subscription! And once your loved one receives their box they can review the snacks they try each month and earn points. They can then use the points to buy more of what they love from the Love With Food shop or redeem them with the points they’ve accumulated.

Love With Food Gift Subscription

When you receive your subcription you receive a list of all the products you received and they even list out their twitter handles if they have them! I think that’s pretty cool!Love With Food Gift Subscription

A few of the products I’ve had before and already love and other’s I can’t wait to try. Like that flat little marshmallow made perfect for placing on top of a cup of cocoa! Since we are traveling this week I’ll be packing a few of these Healthy Snacks to try on our plane ride up to NYC!

Love With Food is giving you a special gift this holiday season. Get a $15 gift to either Soap.com or Little Black Bag with any orders purchased. Promo ends 1/1/14. At check out make sure you use this code ‘HOLIDAY2013’ to get $5 off any snack subscription.

One lucky winner will have the chance to win a  3-month subscription with Love With Food. The giveaway ends on 12/31/2013 at 11:59pm EST. Age 18+. United States residents only. Winner will be chosen by random. Please wait for the rafflecopter widget to load.

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This is a sponsored post on behalf of Hamilton Beach.

enter to win Hamilton Beech Breakfast Sandwich Maker from KatiesCucian.com

Have you procrastinated on the Christmas shopping this year, like I have? Christmas is next week which is crazy talk to me. Luckily, I’ve gotten most of my shopping done, but I still have a few last minute things I need to pick up. Today, I’m sharing with you a must-have last minute Christmas gift that everyone should go pick up for that family member or friend that is on the go but still wants a hot breakfast. I introduce to you the Hamilton Beach Breakfast Sandwich Maker. I’m gonna tell you now, when I first learned about this sandwich maker at Blogher Food I was skeptical. But then they showed me how it worked, and even made me an egg white breakfast sandwich to try and I was hooked. So hooked, that I brought all my friends over to their booth. Watch the video for yourself and see how easy it is to make custom breakfast sandwiches at home!

The breakfast sandwich maker showed up at our doorstep at the most appropriate time ever… right when I was in my early stages of pregnancy and battling 24-7 morning sickness. Prior to be pregnant I made my husband breakfast almost every morning. That quickly changed once I was pregnant, in need of more sleep, and well too sick to go make him breakfast let alone myself. I taught him how to use it once, and that was it… he was in love instantly knowing that he could still have hot breakfast sandwiches every morning. Of course he had to do a little leg work now to get his breakfast, and even better while he was waiting for his sandwich to cook he would make me a smoothie and bring it to my nigh stand just for me!

So you might be wondering, what is the most common breakfast sandwich my husband loves to make? Ham, Egg and cheese on a corn english muffin! Over the past month I’ve made my fair share of egg white, spinach, and boursin cheese breakfast sandwiches also on a corn english muffin!

Make a Ham Egg & Cheese Breakfast Sandwich in 5 minutes or less!

I know, you might be thinking why does someone need yet another kitchen gadget? Well, first off it makes a hot breakfast sandwich in 5 minutes or less. You can use your own ingredients so that means the sky is the limit, and all removable parts are dishwasher safe. It’s small too, so you don’t have to worry about it taking up too much space in the kitchen or cabinets. We have had this breakfast sandwich maker for a few months now. Have easily made a few dozen breakfast sandwiches on it. There is no sign of wear and tear… it looks just as new as the day we got it. The removable parts have kept up fine in the dishwasher. The only thing I wish this breakfast sandwich maker had is a built in timer. But since we own like 5 that’s not a big deal breaker for me. You just have to remember to set a timer or else you’ll be guessing if your sandwich is done or not!

Breakfast Sandwich Maker

Because I’m feeling in the Christmas spirit. One lucky reader will have the chance to win a Hamilton Beach Breakfast Sandwich Maker! Giveaway ends 12/31/2013 at 11:59 pm. One winner will be drawn at random, must reside in the United States and be 18 years of age or older!

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Disclaimer: I received a Hamilton Beach Breakfast Sandwich Maker to test and keep. I was not compensated to review or giveaway.


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This is a sponsored conversation written by me on behalf of the National Pork Board. Opinions and text are my own.

Enter to Win 1 of 4 Hard Copies

Last week, after I shared my Tropical Ham Salad Sandwich recipe I promised their would be a cookbook giveaway coming up. The National Pork Board has given me 4 hard copies of the Cooking For Comfort cookbook to giveaway to 4 lucky readers! Wait for the rafflecopter widget to load (or click on the link below) and enter to win! Giveaway open to US residents 18+. Giveaway ends at 11:59pm 12/18/2013.

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Disclaimer: This is a sponsored conversation written by me on behalf of the National Pork Board. I received compensation to create this recipe, and opinions and text are my own.


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