Posts Tagged ‘recipe’

See how it works:


It’s Eco-wonderful. It’s your grill’s new BFF.


Made in Wisconsin. 100% hardwood.

Four years ago I tried The Woody Paddle. It has proved to be a tough, useful grilling accessory. Don’t let this worn looking paddle lead you believe it’s outlived it’s purpose. It still rocks!

the old Woody Paddle & the new Woody Shovel 

two GROOVY grilling tools

“Each Great Scrape is already treated with a food safe mineral oil (butcher block oil). If the color begins to fade over time, reapply mineral oil as appropriate. We recommend storing it out of the elements.” (I admit: Our Woody Paddle was never treated to mineral oil and was frequently left to view the constellations.)

Get yours online @ the great scrape. Personalize it if you want. Follow them on Facebook; they have mouth-watering food pics, recipes & Great Scrape giveaways!

Notes From Dawn received The Woody Shovel (and previously The Woody Paddle) from The Great Scrape in exchange for an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.


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Oct 10, 2017 | 256 Pages

It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. Inside are 100+ recipes from some of the most interesting chefs, bakers, food stylists, pastry chefs, and creatives on the food scene today.

Large hardcover makes a classic looking cookbook. Nice if you like to display books in your kitchen and especially nice if you like pink.

Super feature is that every recipe has a full page photo. But- the recipes do not suit my culinary style. Not at all. Overall I found the recipes lengthy. Lots of the recipes were the kind I know I would never try. But maybe you would. (Garnet Yam Pancakes with creme fraiche and caviar). And a few were just too common (chocolate chip cookies) My style is simple and healthy (and maybe a bit unique) so this cookbook is not for me. 

The Blogging For Books book review program provided this complimentary copy for review purposes. No other compensation was received. All opinions are my own.

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Coconut Cream Pie



Pie crust- 1 and 1/4 cups  flour, 1/3 cup shortening, 4 tablespoons cold water, and a dash of salt.

Meringue- 3 eggs whites, 1/2 teaspoon vanilla, 1/4 teaspoon cream of tartar, and 6 tablespoons sugar.

Coconut Cream Pie filling – 4 eggs, 3/4 cup sugar, 1/4 cup corn starch, 3 cups milk, 1 tablespoon butter, 1 and 1/2 teaspoons vanilla, and 1 and 1/3 cup flaked coconut.

I go about this in 3 steps. Crust, filling, and meringue.

Stir together flour and a dash of salt. Using a pastry blender or fork, cut in shortening making small pieces. Sprinkle with the water and push moistened dough together forming a ball. Flatten somewhat with hands and roll out on a lightly floured surface. Unroll pastry into a 9 inch pie plate and prick the sides and bottom of the pastry in the pie plate with a fork . Line it with a double thickness of foil. Bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or till golden. Cool on a wire rack.

For the filling, first separate the egg yokes from the whites; set whites aside for the meringue. Combine the sugar and cornstarch. Gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Cook and stir 2 minutes more. (The bubbling will be slight and your hand will get really tired and hot near the end)

Remove the filling from the heat. Slightly beat the egg yokes with a fork. Gradually stir some of the hot filling into the yokes and stir. Then pour the egg yoke mixture into the hot filling and bring to a gentle boil. Cook and stir 2 minutes. (Keep it low and at a gentle boil. The filling is hot and sometimes it bubbles out at ya) Remove from heat and stir in butter, vanilla, and 1 cup coconut.

Pour the filling into the baked pastry shell and spread meringue over the warm filling. (Seal to edge) Sprinkle 1/3 cup coconut over the meringue and bake at 325 degrees for about 25 minutes.


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Healthworks’ superfoods are made by the Earth for your body so you can live a happy healthy life.

USDA Organic 100% Raw Goji Berry by Healthworks

Soft and chewy berries. Healthworks berries are moist and not dried out. A yummy superfood, Goji beries are also a vegetarian source of protein. I’ve added them to recipes like my homemade granola. And I’m planning to add some to apple crisp this fall.

USDA Organic 100% Raw Cacao Nibs by Healthworks

This pure form of chocolate will take a little time to get use to. But you will and will love it. Lots of nutrients, so go ahead and enjoy it without any guilt. Add it to whatever you like in place of chocolate chips. I’ve used them in my chocolate chip banana bread recipe. And I’ve had someone mention that they grind some with coffee beans for a special “cup of joe”. The two questions/answers below are from the Healthworks Amazon page & are very informative.

Question: Does it taste like chocolate chips or dark chocolate?

Answer: Raw, organic cacao nibs can have sort of a bitter, think dark chocolate taste, when eaten by themselves. The reason is because it is not treated like your typical Cocoa that you would buy in the supermarket is. Because it is raw it does not have sugar added or any of the unhealthy processing that is used to give it a sweet taste, but also which voids many of the natural health benefits. The good news is that if you use it in smoothies or recipes that call for chocolate, many customers feel like they get all the great taste of chocolate without the unhealthy additives or processing, plus the nutritional benefits of raw cacao nibs.

Question:How are the Cacao Nibs processed?

Answer: Much of the production process is manual and takes place on the small farms where the cacao is grown. Our cacao is selectively harvested by hand since not all the fruit ripen in the same time. Mature fruit pods are split open, the cacao beans removed and the outer shell discarded. Once scooped from the pods the cacao beans are fermented and sun dried to lower the humidity.

On arrival at our processing plant the cacao grains are washed and disinfected to lower microbiological contamination. We then soften the skin of the cacao by means of a low heat treatment. The beans are then low temperature dried and their shells are removed before being crushed into smaller nib size pieces.

Temperature is the most important advantage of all our cacao products: all the processing is done below 45º Celcius (approximately 110º Fahrenheit), which allows us to maintain the natural flavor and -even more important- the nutritional properties of the fresh cacao grains.

For more information see Interact with them on Facebook, follow on Twitter, heart photos on Instagram, and pin favorite superfood meals on Pinterest!

I recommend the Healthworks brand. Their website offers Free shipping on All orders. Also available on Amazon.


Healthworks provided these products to help facilitate the writing of an honest review. A positive review is not guaranteed, and all opinions are my own. No other compensation was received.


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A quick and healthy school time snack. Or appetizer. Or what have you.


1 (15 oz.) can black beans, rinsed, drained and partially mashed

1/2 cup drained canned whole kernel corn   cooked white or whole grain rice

1/3 cup salsa

1/4 water

2 teaspoons chili powder

5  ounces shredded cheddar cheese

1 small jalapeno pepper and/or poblano pepper, sliced

Preheat oven to 375 degrees. Combine beans and next 4 ingredients; pour into a lightly greased small casserole dish. Sprinkle with cheese and top with pepper slices. Cover and bake for 20 minutes  or until cheese is melted and filling is bubbly. Uncover and cook 5 minutes. Serve with tortilla chips or other crunchy crackers.


Updated: Love this recipe so much more without the corn. The rice is way better.

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Pumpkin Spice Sheet Cake

A Fall Favorite


It can’t get much easier than this one bowl recipe


2 cups granulated sugar

1 (16oz) can pumpkin

1/2 cup oil

1/2 cup unsweetened applesauce

4 eggs

2 cups flour

1 Tablespoon baking soda

1 teaspoon ground cinnamon

1 teaspoon pumpkin pie spice

dash salt

Combine sugar, pumpkin, oil, applesauce and eggs in a large bowl; mix well. Add flour, baking soda, cinnamon, pumpkin pie spice, and salt; mix until well blended. Pour into greased 9×13 inch cake pan. Bake 350 degrees 25 to 30 minutes or until a knife inserted in the center comes out clean.


4 oz. cream cheese

1/8 cup butter, softened

1 teaspoon vanilla

1 & 1/2 cups powdered sugar

1 Tablespoon milk

Combine all frosting ingredients and mix well on low speed with an electric mixer. Spread over cooled cake. I think this amount is plenty but double the recipe if you like a LOT of frosting. 

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Bread. Pesto. Tomato. Mozzarella. Basil.   

Take liberties to make this quick-pressed sandwich the way you like it. in mere minutes. 

My version:


Start with the bread. I used sour dough because it was available. [any bakery style bread would be good. ciabatta is typical for a panini] Spread pesto on one slice of bread [either store or homemade. what other options are there?] Then add a few tomato slices. Roma are my favorite because they are firm, easy to slice, and don’t have a lot of seeds [use any variety you like, sliced thick or thin] Add cheese. I use packaged mozzarella [fresh mozzarella is an option] And finish with basil. I place whole basil leaves on my sandwich [but go ahead and chiffonade the basil if you prefer]  

Use a nonstick pan. Add butter or olive oil. Heat. Add sandwich. Then use the simple stove-top technique [pan on the stove with another pan for a press]


 have a panini favorite? please share

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A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. wikipedia 

This recipe is healthy & easy. minimal ingredients, minimal dishes. a good way to benefit from eggs when you’re not an egg person. twenty minutes equals one dramatic puff. 


Ingredients Needed:

3 large eggs, at room temperature

2/3 cup whole milk, at room temperature

2/3 cup flour

1 tsp. cinnamon

salt, just a dash

4 Tbs. unsalted butter

1 Tbs. sugar and 1 tsp. cinnamon, mixed

1 cup fresh berries. any berry combo

Preheat oven to 425. Beat eggs with a mixer on medium until pale and frothy, about 3 minutes. Beat in the milk, flour, cinnamon, and a dash of salt. Beat until thoroughly combined. 

In a 10-inch oven safe skillet, melt butter. Remove from heat and pour the batter (thin consistency) into the pan. (right on top of the melted butter) Place skillet in the oven & bake for about 20 minutes. (yield 1 golden-brown puff)

Remove from oven. Top with sugar/cinnamon mixture and berries. Eat immediately. 


although the pics show a whole puff with berries, i usually remove the puff from the pan and slice before I top with the sugar/cinnamon & berries. just did it this way for presentation. (serves 2-4)





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KEY LIME PIE needs no introduction

To Make 6 mini pies: In a bowl, whisk together 1-1/2 cup sweetened condensed milk, 1/2 cup sour cream, and 1/2 cup lime juice. Whisk slowly, completely. Pour into 6 graham crusts (crust recipe below). Place ramekins on a baking sheet and bake 350 for about 7 or 8 minutes. Cool, then refrigerate until thoroughly chilled. To serve, garnish each mini pie with whipped cream!

Graham crust: Mix 1-3/4 cups graham cracker crumbs (regular or chocolate), 1/4 cup sugar, and 1/3 cup melted butter. Press gently onto the bottom and up sides of 6 ramekins. This graham crust is how I make my cheesecake crust and it will make slightly more than what’s needed.

Whipped Cream: Chill bowl and mixing beater. Beat 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla until soft peaks form. YUM



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A tasty eat for Cinco de Mayo!


Start with the Sauce:

Ingredients: 2 cups vegetable broth, 4 tsp. chili powder, 1 tsp. ground cumin, 2 tsp. garlic powder, dash salt, pinch cinnamon, ½ tsp. sugar, 3 tbl. white flour, 3 tbl. vegetable oil. 

First make a roux. In a small saucepan, heat oil on medium. Lower heat and add flour mixing with a wire whisk for 1-2 minutes. (little bubbling going on and keep mixing) Add the chili powder and whisk in. Slowly pour in vegetable broth. Turn heat up to medium and stir til fully mixed. Add the cumin, garlic powder, dash salt, pinch cinnamon, and sugar. (sugar eliminates any bitter taste from the chili powder) Stir after each addition. Bring to a boil and continue to stir. Cook 3 -4 minutes. Remove from heat. (The sauce will form a skin on the surface – just peel off the skin when ready to top enchiladas)


Ingredients: 1 ½ cup grated Monterey Jack cheese, 1 ½ cup grated Cheddar cheese, 1 tsp. chili powder, 1 can (15 oz.) black beans drained and rinsed, 1 jalepaño chopped, 1 ½ cup frozen or canned corn, dash salt and pepper, optional: scallion whites chopped.

Combine 1 cup Jack and 1 cup Cheddar and remaining ingredients. Plenty of wiggle room  – take liberties with the filling and make it however you like best. 

Tortilla Time:

Top each corn tortillas with filling (1/3 cup for a 4″ tortilla) Roll tightly and arrange seam side down in an oiled baking dish. Top enchiladas with sauce and sprinkle with the remaining ½ cup Jack and ½ cup Cheddar. Bake uncovered until hot and bubbly about 15 minutes @ 400. 


Cool 5 minutes and serve garnished with scallion greens.


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