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Results for category "Miscellaneous"

All Butter Pie Crust

This ties in to the apple pie I made during Thanksgiving week. It was my first time making apple pie or making a pie from scratch, including the pie crust. I didn’t have vegetable shortening. In fact, I haven’t bought it in over 15 years. I know there is an organic version of it but I really didn’t want to go to the store so I looked up a recipe that only used butter and came across a fabulous recipe by crazyforcrust. Of course, butter doesn’t render the flakiness that you would find in a crust made with shortening but it tasted delicious. We like the taste of butter anyway so it worked out just fine.  Read More →

Apple Pie Spice Recipe

I just completely forgot about this post. I sometimes start writing about a subject and it just sits there as I completely forgot about it. So the week of Thanksgiving, my oldest son had a Friendsgiving to attend and he needed to bring an apple pie. We hadn’t had an apple in a very long time. I had never made one. Well, I had never made a pie…from scratch. One of the ingredient the apple pie recipe required was apple pie spice which I didn’t have. However, I had all ingredients to make it at home. Read More →

The Difference Between Panko and Breadcrumbs

Panko and breadcrumbs are the pantry staples we reach for to add a crunchy topping to baked casseroles and to make a super crisp breaded coating for fried and baked foods. They’re pretty similar, but do you know what sets them apart?

It comes down to this: Breadcrumbs is a broad term, and there is more than one variety, one of which is Panko. What sets these two pantry staples apart is their texture and how they’re made.

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Basil Pesto

Why buy pesto when you can make your own. It literally doesn’t take more than 5 minutes. Well, the clean up maybe…but it is so well worth it. I always have all ingredients on hand other than maybe fresh basil leaves. Please try to use organic whenever possible.

This recipes makes about 1 cup of pesto. If you don’t need that much, adjust your quantities accordingly. Read More →

Almond Flour

Almond flour and almond meal are used in many baking recipes. Not only they are gluten free but both ingredients are also high in protein. However, I try to avoid using almond flour because it is high in calories (1 cup of flour equals to 90 almonds – you do the math) and it is high in inflammatory polyunsaturated fatty acids (my fingers get swollen and painful skin sores can surface if indulging too many foods with almond). You can read more about the negative side effects of using almond flour here. But using it in moderation is the key. Read More →

Coconut Flour

Although coconut flour can be just as expensive as buying it already made in the store, there is nothing more satisfying than knowing that the flour you are using is homemade. Follow these simple 6 steps to make your own coconut flour.  Read More →

Taco Seasoning – The Best

Still using prepackaged taco seasoning? After trying this great recipe, you’ll never go back. And … you can make it at home in less than 2 minutes. It can also be modified by adding or removing heat or sodium. That is the beauty of DIY. This recipe makes about 3 tablespoons.  Read More →

Fruit Flies Trap – Getting Rid of Them Naturally

Fruit flies can be such a nuisance to many of us. They have a crazy short life span, taking only 8-10 days going from egg to adulthood, which means they reproduce at a speedy rate. They thrive in moist, damp places, such as sink/garbage disposal drains, and are attracted to fruits and other foods that are fermenting or rotting. Trying to catch them can replace your endurance workout and it just seems you can ever catch them. When you think you got them all, you find more flying around the house. There are easier ways to catch and kill them. The first one I tried worked like a charm and I am sharing it with you.  Read More →

How to Delay Berries from Spoiling

With berry season being in full force, our family has been eating a lot of them lately. Our favorite being blueberries, raspberries, and blackberries. In the past, my refrigerator shelf life for berries was pretty short, especially if I was dealing with strawberries or raspberries.  White vinegar is the key here. Once you bring your fresh berries home, the key to keeping it fresh is to kill any spores on the fruit.  The pH of vinegar does that job. Read More →