I am a part-time pediatric pharmacist, full time wife and mother of three teens. I’m also a home chef, gamer, and love to entertain in my home. I know how to relax and enjoy my home life and would love to share my ideas with you.
Are you frustrated with runny homemade whipped cream? Do you just want to give up and buy store bought whipped cream? Don’t give up! Here is the secret to homemade whipped cream.
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What tools do you need to make homemade whipped cream?
Make sure you read the tips below before you start.
Place all of the ingredients into the chilled bowl of a stand mixer with a whisk attachment. Whip for approximately 3-4 minutes, stopping occasionally to scrape the sides of the bowl and check for peaks. Once the whipped cream forms peaks, stop whipping. Do not over whip.
What are the secrets to making the best whipped cream?
Chill the bowl
This trick alone will help you make the best homemade whipped cream. Just put the bowl of your stand mixer in the freezer for at least 30 minutes. Remove it right before adding your ingredients.
Use the right tools:
You can use a whisk or a hand held mixer with whisk attachments, but for best results use a stand mixer with a whisk attachment. If you insist on using a handheld mixer, use a chilled metal bowl. If you use an immersion blender with a whisk attachment, it is very easy to over mix, if you do you will end up with butter instead of whipped cream.
How do you store homemade whipped cream?
Homemade whipped cream is best used immediately, but it can be stored in the refrigerator for up to 24 hours in an airtight container. If you store it longer it may become soupy. If your whipped cream gets soupy, simply rewhip it. Just add the whipped cream to the chilled bowl of your stand mixer and use the whisk attachment to whip it for a minute or two. Do not over whip.
Cranberry sauce is a staple at any Thanksgiving dinner. It’s so easy to just open a can of either whole cranberry or jellied cranberry sauce. Why trouble yourself with one more thing to make? You may wonder until you try the best homemade cranberry sauce recipe. This recipe is quick and easy, and it can and should be made ahead. This way it will be no trouble on Thanksgiving, when you are busy with other food. Give it a try, your family and friends will love you for it!
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What tools do you need to make homemade cranberry sauce?
Sauce pan
Colander
silicone spatula
Ingredients:
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
How to make homemade cranberry sauce
Start by rinsing the fresh or frozen cranberries.
Pour the apple cider into a sauce pan and bring to a boil.
Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved.
Then add the cranberries and cinnamon.
Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature.
Sauce ready to cool
It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.
20-24 ounces of fresh or defrosted frozen Cranberries
2 cups apple cider
1.5 cups sugar
1 teaspoon cinnamon
DIRECTION
Start by rinsing the fresh or frozen cranberries. Pour the apple cider into a sauce pan and bring to a boil. Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved. Then add the cranberries and cinnamon. Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature. It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.
This easy baked potato croquette recipe is sure to please any family. The croquettes are so easy to reheat for leftover sides. They pair nicely with any meat and potatoes meal. Baking the croquettes is healthier than frying them, don’t worry, the panko coating will still be crispy and delicious. Serve with a side of sour cream if desired.
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4 pounds of russet potatoes, peeled and cut into 2 inch pieces
5 Tablespoons butter
1 medium onion, diced
8 ounces shredded cheddar cheese
1.5 cups panko bread crumbs
1 teaspoon smoked paprika
salt and pepper to taste
DIRECTION
First boil the potatoes until they break apart easily with a fork, drain the water.<br>Meanwhile, sauté the onion in 1 tablespoon of the butter.<br>Place the warm potatoes in a mixing bowl along with the remaining butter, cheddar cheese and salt and pepper. Use a hand mixer to blend well.<br>Add the sauteed onions and continue to blend until smooth and creamy.<br>Measure out approximately 1/2 cup of the mixture and roll it into a ball. Continue to roll the balls until all of the mixture is used up.<br>Pour the panko bread crumb on a plate. Roll each potato ball into the crumbs until well coated. Flatten each ball slightly and place it on a parchment lined sheet pan.<br>Sprinkle each croquette with smoked paprika. Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.<br>Serve with sour cream.<br>
NOTES
As an Amazon associate, I earn on qualified purchases.
Deep cleaning your Traeger Silverton 620 is recommended after every 2-3 cooks or 20-24 hours of cook time. You should also clean the grates after every cook. Cleaning is important to prevent grease fires and also helps ensure the best performance of your grill.
Disclaimer: This post main contain affiliate links. I earn commission at no additional cost to you.
First make sure your grill is completely cool. I recommend waiting at least 24 hours after your last cook before attempting a cleaning. Use a Grate Cleaning brush to remove as much as possible from the grates. Remove the grates and Drip tray liner. Don’t get anything wet yet, you will need to vacuum first.
Note: You can reuse the drip tray liner by wrapping the liner in foil. This way you can just replace the foil, and reuse the liner until there is too much grease build up.
Next remove the drip tray.
Finally remove the fire pot cover.
How to vacuum ash form your Traeger
Use an Ash Vacuum to remove the ashes from inside the Traeger. Once again, please make sure it is completely cool before doing this. Don’t forget to clean the ash from the fire pot as well. You can scoop out the pellets before you use the vacuum there, replacing them when the ash is cleaned out.
How to clean the grease from inside your Traeger
Spray the Traeger cleanerInterior ready to scrubClean interior
Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended.
Allow this mixture to cool slightly while you mix together the dry ingredients. In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice.
Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.
Grease a 9×5 loaf pan and pour the batter in.
Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack. Slice and enjoy!
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Recipe By Kristin
Course: Dessert
Cusine:American
Difficulty:Easy
Servings
12 minutes
Preparing Time
15 minutes
Cooking Time
60 minutes
Calories
kcal
INGREDIENTS
1/2 cup melted butter
3/4 cup packed dark brown sugar
1/3 cup sugar
1.5 cups pumpkin puree
2 large eggs
1/2 sourdough discard
1.5 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
DIRECTION
Preheat the oven to 350 degrees F. In a large mixing bowl mix together the melted butter, both sugars and the pumpkin puree until well blended. Allow this mixture to cool slightly while you mix together the dry ingredients.<br>In a second mixing bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. Add the eggs, vanilla, and sourdough starter to the pumpkin mixture. Mix well. Then fold in the flour mixture until incorporated. Do not over mix.<br>Grease a 9×5 loaf pan and pour the batter in. Bake the bread for 50-60 minutes or until a toothpick comes out clean. Allow the bread to cool in the pan for about an hour before turning it out onto a cooling rack.<br>
Why should you learn how to make your own pumpkin pie spice? Making your own seasonings can save you a lot of money. It can also save you a trip to the store if you need it for a recipe and don’t have any. You will most likely already have all of the ingredients in your spice cabinet. Pumpkin Pie spice is a perfect seasoning for pumpkin pie and other fabulous pumpkin deserts.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
What tools do you need to make pumpkin spice seasoning?
Mix all the ingredients in a bowl. Use a funnel to transfer the mixture into an empty 4 ounce jar. Cover and shake well. Make sure you also label your jar.
Best way to store homemade seasoning blends
Make sure you store all of your seasonings in an air tight container. away from heat and light. As long as they are kept cool and dry, they should maintain great flavor for at least 1 year.
What can you use pumpkin pie spice for?
You can use this pumpkin spice blend in any recipe that calls for pumpkin spice or pumpkin pie seasoning.
Pumpkin puree is so easy to make with a pie pumpkin or a Jack-o’-Lantern. This pumpkin puree recipe works for any type of pumpkin. The puree from pie pumpkins is thicker and best suited for baking. Jack-o’-Lantern puree is thinner and makes great soups and stews. Either pumpkin puree can be used for smoothies or smoothie bowls. Don’t ever waste your Fall or Halloween decor. Pumpkins are edible and delicious. The puree can also be frozen for year round use.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
Start with a Jack-o’-Lantern. It helps if you carve a sad face, because you need to slice him up and put him in the oven. Or you can use a pie pumpkin, the recipe is the same.
Note: If you are planning to make puree from your Jack-o’-Lantern, I recommend carving your pumpkin on Halloween. Set him on your porch for only a few hours while you welcome your trick-or-treaters, them bring him inside and rinse him off inside and out before baking. If you want to light him up, use battery operated lights rather than a candle, so you don’t have wax to clean up.
Slice your pumpkin in half, or into manageable pieces that will fit on your pan and in your oven. Remove the seeds and guts, if you have not done so already. Use a silicone brush to coat the inside with canola oil, alternatively you can spray the inside with oil.
Place your pumpkin cut side down on a sheet pan.
This is much easier with a pie pumpkin. I even had room for some white acorn squash.
Preheat the oven to 400 degrees F and bake for 30-60 minutes depending on the size of your pumpkin. A small pie pumpkin may only take 30 minutes, but a large Jack-o- Lantern may take up to 60 minutes. You will know it is ready when the flesh is soft and breaks apart easily when poked with a fork.
Allow the pumpkin to cool for 10-15 minutes or until you can handle it. Remove the flesh from the skin. With a pie pumpkin, it’s easy to use a spoon to scoop out the flesh. With a large pumpkin, it’s easier to slice it into strips and remove the skin with a knife. Discard the skin.
Place the flesh in a blender and process it until smooth. Alternatively, you can place it in a bowl and use an immersion blender.
Jack-o’-Lantern pureePie pumpkin puree
Use the Jack-o’-Lantern puree to make your favorite pumpkin soup. Use the Pie pumpkin puree in your favorite pumpkin pie, pumpkin bread or other desserts.
If you live in a small apartment or dorm room you may be in need of a small game. Maybe you need a small game for your home away from home: a camper, tent or cottage. Small games are also great for travel, and school. Don’t turn to your phone for entertainment in a waiting room or between classes. Do something interactive! Here are some tiny fun games for small spaces, listed by number of players.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.All measurements are approximate.
Small games for 2 players
Hive Pocket – Ages 9 and up, 2 players, duration 20-30 minutes. A fun strategy game. The object is to surround your opponent’s queen bee tile, before they surround yours. Each insect tile has a different power to move, similar to chess pieces. 6x6x2 inches, with a smaller travel bag.
Splendor Duel -Ages 10 and up, 2 players, duration 30 minutes. A challenging gem collecting game of strategy for 2 players. Players must gain the most points by collecting gems and pearls to buy cards. 7x5x2 inches
Jaipur – Ages 10 and up, 2 players, duration 20 minutes. A competitive trading game. It is a mix of strategy and luck. To win you must out trade your opponent during two rounds. 7x5x2inches
Tiny games for 2-4 players
Chomp – Ages 8 and up, 1-4 players, duration 20 minutes. A game that is easy to teach. Each player builds their own dinosaur land. They must fed their dinosaurs, or their carnivores will eat “chomp” their herbivores. 6x6x1 inches
The Mind – Ages 8 and up, 2-4 players, duration 20 minutes. In this game you must work as a team with the other players to beat the game. The rules are simple, you must read the minds of the other players by reading their expressions. You must collectively play your numbered cards in ascending order without a mistake. You are allowed a few mistakes, but too many and the game wins! 5x4x1 inch
Tiny Epic Crimes – Ages 14 and up, 1-4 players. Take on the role of detective an attempt to solve the murder, independently or with the other players. 7x5x1.5 inches
Small games for up to 5 players
Sushi-Go – Ages 8 and up, 2-5 players, duration 20 minutes. Players a delt a hand of different types of sushi cards. They must choose one to keep then pass their hand to the left. Hopefully you chose the correct sushi to collect! Now you have a new hand. Play continues this way until all cards have been collected. Total all of the points. 6x4x2inches
Sequoia -Ages 8 and up, 2-5 players, 10 minutes. An easy to learn, quick to play dice game. The object is to build the tallest tree in each forest. Score points for every forest you have the tallest tree in. 5x5x2 inches
Exploding Kittens – Ages 8 and up, 2-5 players, duration 15 minutes. Play is simple, yet explosive. Players simply draw cards until they draw and exploding kitten, if they do, they die and they are out of the game. Unless they have a defuse card, then they can bury the exploding kitten back into the deck, or on top. You can use all of the other cards in the deck to avoid the exploding kittens. 6.5×4.5×1.5 inches
The Crew – Ages 10 and up, 3-5 players, duration 20 minutes. This is a cooperative game where you must work together to complete each mission. Basic play is a trick taking card game, but how the trick is won is what matters most. 7x5x2 inches
Small games for up to 6 players
Ravensburger Push – Ages 8 and up, 2-6 players, duration 20 minutes. A fast paced easy to learn game. Try to push your luck by takings risks to attempt to gain the most points. More risk equals more possible gains or losses. 5.5×4.5×1 inch
Love Letter – Ages 10 and up, duration 20 minutes. A renaissance themed strategy and deduction game. You must use your players special skills to be the first to deliver your letter of intent to the princess. 7×4.5×1 inch package with a smaller travel bag.
Coup – Ages 13 and up, 2-6 players, duration 15 minutes. Only one player can survive. Last one standing is the winner. Use your special powers or bluff and use any power you desire, but don’t get caught. 6×4.5×1.25 inches
Tiny games for up to 8 players
Skyjo – Ages 8 and up, 2-8 players, duration 30 minutes. A fun family game, easy to learn. The goal is to gain the most points before any player uncovers all of their cards. You achieve this by uncovering, trading and collecting cards. 7x4x2 inches
Unstable Unicorns – Ages 8 and up, 2-8 players, duration 30-60 minutes. A strategy game where players must build a unicorn army. There will will be some magic, some betrayal and lots of fun! 6x4x2 inches
Small games for up to 10 players
Tiger Banana Pancake – Ages 7 and up, 2-10 players, duration 1-5 minutes. This is a super fast paced active game that makes you do silly things. It is simple to learn. For example when you flip a cat card you claw the table, last one to claw gains the card. If an imposter shows up you have to slap them. As you can probably imagine, this game gets very chaotic. 5.5×3.5×1
One night ultimate werewolf – Ages 14 and up, 3-10 players, duration 10 minutes. This is a role playing game that uses an app. Each player will need a phone to play. The goal is to determine who is a werewolf. Some players have special powers to assist other players, or throw them off. Lie or tell the truth, it’s all part of the fun. 6.8×5.2×1.6 inches.
Tiny games for many players
Spicy UNO – Ages 8 and up, 4 players/deck of UNO cards, duration variable. This game is played with a regular deck of UNO cards with a spin on the regular rules. For example players must be silent when a 7 is played until another 7 is played. If they speak between sevens, they must draw a card. 7x5x1 inch
Mao – Ages 14 and up, 3 players/deck of cards, duration variable. This game is part game, part prank. The rules must never be taught or discussed. Basic play is similar to UNO, but it is played with a regular deck of cards. Therefore, new players must learn the game by playing, they will be given another card every time they break a rule they didn’t know existed. In other words, eventually they will catch on, just in time for a new rule to be added by the winner of each round. 4.5×3.5×1 inch
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Sourdough discard bread is so easy! This sourdough discard cinnamon raisin bread is perfect for the busy sourdough baker. It still has the benefits of sourdough, but with the added yeast, it is so quick and easy. You could make it every weekend.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
What tools do you need to make Sourdough Discard Cinnamon Raisin Bread?
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
Filling:
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
How to make Sourdough Discard Cinnamon Raisin Bread
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.
Yeast mixed with warm water and honeyActivated yeast mixture
Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.
Turn the dough out onto a floured surface, knead the dough for a few minutes sprinkling flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Dough ready to riseDough doubled in size
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.
Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20×6 inch rectangle.
Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)
Sprinkle on the cinnamon sugar mixture, then the raisins.
add the cinnamon sugar mixtureAdd the raisins
Prepare for baking
Roll your dough toward the clean edge.
Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan.
Allow it to rise until it is approximately 1 inch above the top of the pan.
Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.
Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
DIRECTION
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients. Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky. Turn the dough out onto a floured surface, knead the dough for a few minutes, sprinkle flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well. Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20 x 6 inch rectangle. Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.) Sprinkle on the cinnamon sugar mixture, then the raisins.
Prepare for baking
Roll your dough toward the clean edge. Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan. Allow it to rise until it is approximately 1 inch above the top of the pan. Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat the oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F. Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
Mashed potato squash, aka: white acorn squash, is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.
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Where can you find mashed potato squash?
Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.
Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>
NOTES
As an Amazon associate, I earn from qualified purchases.
