Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don’t forget those incredible layers of melted cheese in every bite! Comfort food at its finest. < Back Roasted Vegetable Butternut Squash Lasagna Prep Time: 30 Minutes Cook Time: 1 hour 45 minutes Serves: 12 Level: Beginner About the Recipe Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don’t forget those incredible layers of melted cheese in every bite! Comfort food at its finest. Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered ½ teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) ⅔ cup milk (I like unsweetened almond milk, but any milk will work) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon allspice ½ teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg ½ teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided. To garnish: Fresh chopped parsley Preparation Step 1 Preheat the oven to 400 degrees F. Step 2 Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash. Step 3 Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper. Step 4 Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven. Step 5 Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside. Step 6 Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!) Step 7 In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside. Step 8 To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese. Step 9 Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese. Step 10 Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12. Previous Next

These easy 4 Ingredient Peanut Clusters are a perfect no-bake candy for Christmas. They’re made with mix of chocolate chips, butterscotch chips, creamy peanut butter, and roasted peanuts. This easy sweet treat makes the perfect homemade holiday gift! < Back Peanut Clusters Prep Time: 15 Minutes Cook Time: Varies Serves: 10 Level: Beginner Ingredients Baking Chips – a combination of semi-sweet or dark chocolate and butterscotch chips creates the perfect rich flavor. Peanuts – unsalted, roasted peanuts are my favorite. Preparation Melt chocolate – temper – stir in peanuts, cashews, whatever nuts you like. Drop onto wax paper. Sooooo easy! WORKING WITH CHOCOLATE Always start with good chocolate; a good chocolate will have a “smooth melt” – no noticeable grain when melted on the tongue. Never add anything to the chocolate (paraffin, oil, etc.). Break chocolate into small pieces, or buy small chocolate pieces. Keep away from moisture (i.e. Check every few minutes to make If it’s May want to turn the oven Be sure to stir chocolate fairly often as it Chocolate can also be melted in a microwave, but milk chocolate can scorch rather easily. Melt You can put a bowl of chocolate in an oven with a pilot light; it’ll melt overnight (or “Tempering” is the process of mixing and cooling chocolate to get it ready for dipping/coating Stir in bowl, or pour into a cold electric frying pan or marble slab and make “S” motions Continue mixing and cooling until chocolate feels cool to the touch. Dip or When working with chocolate, your room temperature should be no higher than Chocolate can be remelted many times as long as there is no moisture present and it hasn’t How to Store and Freeze Once the peanut clusters are completely set, they can be stored either at room temperature or in the fridge up to 2 weeks. I prefer to keep them in the fridge so the chocolate doesn’t melt. To store them, line them in an airtight container with pieces of parchment or wax paper between each layer. To freeze them, let them harden completely, then transfer them to an airtight container with pieces of parchment or wax paper between each layer if you’re stacking them. They will last in the freezer for up to 3 months. Previous Next

Easy fast homemade bread! < Back 5 Minute Bread Prep Time: 5 minutes Cook Time: 18 – 25 minutes (depending on the size of your loaf). Serves: Level: Beginner About the Recipe Ingredients 6 cups flour ½ tablespoons of yeast 2 teaspoons salt 3 cups warm water Preparation Mix all ingredients with a sturdy spoon in a plastic bowl. Mix it until there is no more dry flour showing. Cover it with a loose fitting lid and let sit on your counter for two hours. Cut off about a large grapefruit sized chunk of dough and pull it around (using flour on your fingers because it is a little sticky) to a nice ball size. Score the top of the bread with a sharp knife (any design you want). Put it on some cornmeal (I used more flour) so that it won’t stick on something that you can transfer the bread easily to a pre-heated pizza stone (I use a pre-heated cast iron pan) in the oven. Let it rise for about 40 minutes, transfer to the oven and bake at 375 degrees for about 18 – 25 minutes (depending on the size of your loaf). Store the remaining dough in the fridge for up to two weeks.

The perfect way to top off a chocolate cake! < Back Coca-Cola Frosting Prep Time: 5 minutes Cook Time: 5 minutes Serves: 1 - 9x13 cake Level: Beginner Ingredients 1 cube butter 1/3 cup Coca-Cola Classic 3 tablespoons cocoa powder 1 cup small marshmallows 1 cup pecans, chopped 1 lb. powdered sugar Preparation In a saucepan, blend butter, Coca-Cola, and cocoa. Bring to a boil. Remover from heat and add marshmallows, pecans, and sugar. Mix well and spread on a warm cake. If frosting is a little too thick, add more cola to desired consistency. Previous Next

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week. < Back Pumpkin Baked Oatmeal Prep Time: 15 Minutes Cook Time: 45 Minutes Serves: 6-8 Level: Beginner About the Recipe Ingredients 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats) ½ cup pecan pieces (or chopped pecans) 1 teaspoon baking powder 2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg) ½ teaspoon kosher salt 1 cup pumpkin puree 1 ¾ cups milk of choice (dairy, almond or oat) 6 tablespoons pure maple syrup 2 tablespoons coconut oil, melted and cooled to room temp 1 tablespoon pure vanilla extract For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt* Preparation Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide protein and fiber, the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it). Ingredients for pumpkin baked oatmeal This pumpkin baked oatmeal is pretty simple to whip up. It requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need: Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie! Pecans: Optional, but they add great texture to this oatmeal Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home. Pumpkin puree: Make sure it’s pumpkin puree: not pie filling! Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe. Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup). Vanilla: Vanilla adds depth of flavor. It takes 1 hour, but leftovers save well This pumpkin baked oatmeal takes 1 hour from start to finish, but most of the time is hands off while the oatmeal bakes. Because it takes longer than the standard breakfast, we like to make a pan and eat off of it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave. Variations: steel cut & stovetop pumpkin oatmeal Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations: Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to feedback we’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Pumpkin oatmeal (on the stove): Want to have the same flavors in just 10 minutes? Make Pumpkin Oatmeal on the stovetop. It’s got a similar vibe but is more like a creamy bowl of oatmeal. Toppings for pumpkin baked oatmeal Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal: Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle. Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring. Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts. Pepitas. Pumpkin seeds work too! Roasted and salted have the best flavor. Nut butter. Almond butter, cashew butter, walnut butter or pecan butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor. Make ahead instructions! Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do: Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR: Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. This pumpkin baked oatmeal recipe is… Vegetarian, vegan, plant-based, dairy-free, and gluten-free. Previous Next

Learn how to make an easy Mexican Flan recipe at home with only a few simple ingredients. The result is fantastic; you can add extra ingredients like cream cheese to make it even creamier. < Back Flan Recipe Prep Time: 20 Min Cook Time: 50 Serves: 8 Level: Beginner Ingredients 1 can of condensed milk* 1 can of evaporated milk** 6 eggs 1 8oz pkg. of cream cheese (optional, see note)*** 1 teaspoon of vanilla 2 tablespoons of water Optional 1 cup of sugar Preparation Preheat your oven to 325 degrees. Make the Caramel Sauce In a medium-sized saucepan, place sugar and water, and boil at high heat until the sugar dissolves. NOTE: Some people have had trouble with their caramel taking longer to cook when adding water. To avoid any issues, it's recommended to omit the water and only use sugar when making caramel. When the sugar dissolves, reduce the heat and keep boiling until the syrup becomes light brown caramel. This step will take about 10 minutes. Next, pour the caramel into your oven-proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool. Mix The Rest Of The Ingredients Place the rest of the ingredients in a blender and process until you have a smooth mixture. Add The Custard Pour the mixture slowly into the prepared pan and cover it with aluminum foil. How To Make A Water Bath For Flan Recipe Place the pan inside a large baking pan. Add warm water to the pan until it reaches about ¾ inch. Bake The Flan Place your flan in the oven for 50 minutes or until it looks firm. The flan will keep cooking while it cools, so do not let it longer in the oven. Let it cool.4. Once the flan has cooled, run a knife between it and the baking pan. Remove The Cooked Flan From Pan Place a large serving plate on top of the pan and invert with a quick move to avoid any liquid caramel from spilling from the pan. Slice, serve, and enjoy. NOTES * Sweetened condensed milk according to the can is measured by weight at 14 OZ/397grams, about 300 ml., this will be about 1 ¼ cup. ** The Evaporated milk has 12 fluid ounces that equal 1 ½ cups. (354ml) *** I do not always have the cream cheese at home and prepare the recipe just omitting the cheese. The flan still come out delicious. Previous Next

You'll never want to buy syrup syrup ever again! < Back Homemade Maple Syrup Prep Time: 1 min Cook Time: 5 min Serves: Level: Beginner About the Recipe Ingredients 2 cups sugar (2 cups white OR 1 cup white, 1 cup brown OR 2 cups brown) 1 cup water about a ½-1 teaspoon of maple flavoring – or more or less to taste (I don’t measure) a glop of corn syrup Preparation Add all ingredients and stir periodically until it comes to a full boil. Serve on French toast, waffles, pancakes, or anything else that requires syrup. My favorite combination is 1 cup white sugar and 1 cup brown. The brown sugar just makes it have a little richer flavor. The real reason that I like that combination is so that I don’t forget the recipe; I just have to remember 1:1:1 (white, brown, water), flavoring and a glop – very simple. The corn syrup trick works with anything that can go sugary.

Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. < Back Homemade Cheddar Cheese Prep Time: Cook Time: Serves: 3 lbs Level: Beginner About the Recipe Step into the world of Cheddar with this wonderful recipe we have been perfecting for years. In addition to making your own Cheddar, you will learn why there are so many different varieties around the world and understand the history of this fantastic cheese. Ingredients 3 Gallons of Milk (Not UltraPasteurized) - If using raw milk decrease culture by 25-40% 1 Packet C101 Mesophilic Culture 3 ml (a bit over ½ tsp) Single Strength Liquid Rennet Salt ½ tsp (2.5ml) Calcium Chloride (for pasteurized milk) Preparation A Recipe for Cheddar Cheese I usually make this cheese with 6 gallons of raw milk because the larger size tends to ripen more effectively, while reducing the amount of moisture loss, due to a better ratio of mass to surface area. However, for the home cheese maker this volume of milk can be a lot to work with. So, I'm providing a 3 gallon recipe below using good quality pasteurized milk. Step 1 Heat & Acidify Milk Begin by heating milk to 86F. A water bath using a pot in your sink will be the most stable way to do this. You can just add a bit of boiling water from your tea kettle to make sure the water bath remains at temperature. You can heat the milk right in the sink if you use a couple of changes of VERY hot water. If you do this in a pot on the stove make sure you heat the milk slowly and stir it well as it heats. I use a pot inside a bigger pot, and a burner under that to control my water bath temperature. Thermometers in both the milk and water bath will help in controlling temperatures Once the milk is at 86F, the culture can be added. To prevent the powder from caking and sinking in clumps, sprinkle the powder over the surface of the milk and then allow about 2 minutes for the powder to re-hydrate before stirring it in. The milk now needs to be kept at this target temperature for 90 minutes to allow the culture to begin working. It will be very slow initially but will soon kick into its more rapid rate of converting lactose to lactic acid. Step 2 Coagulate with Rennet Once your milk and culture have ripened, add about 3/4 tsp of single strength liquid rennet. The milk then needs to sit quiet for 45 minutes while the culture works and the rennet coagulates the curd. You should note that the milk begins to thicken at about 18 minutes (between 15-20 minutes is a range you should work to). You should be able to see this change by pressing on the milk surface and noting a change in tension. However, do not cut yet. The milk needs to sit quite the full 45 minutes. It needs the rest of this time to firm up well and make a good curd before cutting. The thermal mass of this milk should keep it warm during this period. Do not heat the milk during this time because it needs to sit undisturbed. When the milk has turned into a solid curd that is ready to cut, you should be able to test and see a simple clean break as shown above. Step 3 Cut Curd & Release Whey The next step will be to cut the curds to 1/2-3/4 inch pieces, depending on the moisture you want in the final cheese. The smaller the curds, the drier the cheese and the longer it will take to age. Make the cuts by first making vertical cuts in two directions at right angles with a long knife and then using a flat ladle cut horizontally. Try not to break the curds too small while doing this. Once the curd has been cut as close to your target size as possible (they will shrink as they cook) allow them to rest for about 5 minutes, with no stirring, while the surface hardens a little. The next step will be to begin a SLOW stir for about 10-15 minutes, the curds are still very fragile. Bring the curds back to 86F at this time if they have cooled. This is to firm the curds well enough to keep them intact during the scald, or cooking phase, that comes next. Step 4 Cook Curds Now it is time to begin drying out the curds. This will be done by increasing the heat slowly to 102F. The heat needs to be increased slowly at about 3-5F every 5 minutes at the beginning. The total cooking time will be about 30 minutes Then stir for another 30-60 minutes, until the curd is firm. This may be extended if the curds are still soft. The final curds should be cooked well through and should be examined to make sure that enough moisture has been removed. A broken curd should be firm throughout and the curds should have a moderate resistance when pressed between the fingers. If the curds are not dry enough, they will carry moisture which contains Lactose forward into the pressing and aging stage. This will show up as leaking cheeses, as the acid continues to develop, and a very chalky and acid tasting cheese. A simple test that I always show in my workshop classes here is the 'Grip Test'. A small hand full of cheese is gathered and firmly pressed in the hand to consolidate the curds. Then with moderate pressure of the thumb, they should easily separate. If they tend to cling or stick together, stir for a little longer. When the curds seem dry enough, they can be allowed to settle under the whey for a few minutes, then begin to remove whey down to within 1-2 inches above the curd mass. Step 5 Draining & Cheddaring Draining My process here involves the use of two pans, one with holes and the other without so that the initial curd transfer is with curds and enough whey to cover them. I line the pan with holes with draining cloth and place that pan inside the one without holes (see the pics). If you are using a colander for the draining simply place it in another larger pan When the curds are transferred along with the residual whey to the draining pan, the curds should be fully covered with the whey. This arrangement allows for a thorough stirring to make sure any clumps are broken up and the curds allowed to float under the whey into their most compact form. This step will minimize any mechanical holes in the bed of curds. This step should take about 10 -15 minutes, then the cloth should be folded over and tightened around the curd and all of the whey can be drained. Cheddaring This is the beginning of the cheddaring phase, but the cheese at this point has not developed it's final acid. It will need to be kept warm (85-90F) and turned at 15-30 minute intervals for the next 2-3 hours. The actual amount of time depends on the draining and acid development. During this time, more whey will be draining, and the taste of the whey will change from just slightly sweet as in milk, to a very neutral and even slightly acid flavor but avoid developing too much acid. After about 1 hour cut the curd mass in half and stack the two halves with the drain cloth separating them.I also add a board on top of the draining curds with about 8 lbs of weight. This will emulate the larger slab mass of the larger producers. During this time the curds will begin to change shape due to changes in the protein structure. It is quite related to what also happens in the mozzarella stretching phase. As the warm curd develops more acid during cheddaring, calcium (responsible for binding the proteins) is washed from the curd by the draining whey, leaving a weaker bond between proteins. You will notice that the curds at the beginning of the cheddaring process were much more cubic or round, but if you tear the slabs at the end they will be much more elongated and the slabs will have flattened out considerably. This is all a large part of what cheddar is about. Step 6 Milling & Salting Curds At this point you will have the final curd ready for pressing BUT another unique aspect of the Cheddar is that the dryness and acid have both reached close to their desired level and should not be allowed to continue. If relying on brining or dry salting the surface of the cheese, the acid would continue to increase causing a very wet and acid cheese. If at this point the curd is too wet, the residual lactose may still be enough to trigger a late fermentation and result in leaking cheese and a very acid and chalky final cheese. If the curd is too dry, it will be difficult to consolidate and will take much longer to age. The curd mass is broken into small pieces about thumb to walnut size, and salt is then added at the rate of 2% of cheese salt to the weight of the fresh curds. If the curd weighs 3lbs (48 oz), 2% would be .96oz of salt. About 0.5% will wash away as the salt pulls moisture from the curd, leaving about 1.5% in the finished cheese. To best keep the salt from hardening the curd surface, and thus limiting moisture expulsion, add salt in 3 stages over 15-20 minutes to allow each addition to pull whey and form its own brine. Step 7 Foaming & Pressing Once the curds have been salted, line the form with a sanitized press cloth and pack the curds firmly into the mold. For pressing, we should begin very light and slowly increase the press weight to a moderate level: 1 hour at 20 lbs 1 hour at 20 lbs 4 hour at 40 lbs 24 hours at 50-75 lbs (depending on how well the consolidation is working) The cheese should be removed from the press, unwrapped, turned, re-wrapped, and put back to the press at the above intervals, to ensure an even consolidation. Pressing will not solve problems of a curd that is too moist. Only the free unbound moisture will be released during this phase. The rate of whey running off is simply a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly. At each turn you will notice the cheese has formed a smoother surface and rests lower in the mold. If at the end of the press cycle, the curd is not fully consolidated, return to the press for more time and add a bit more press weight. If still not consolidated after pressing, the cheese curds were too dry. In the next batch, do less stirring, perhaps for less time. Also, cutting the curds larger will make a moister cheese. Step 8 Prepare for Aging With the well pressed cheddar you have two choices, either waxed or cloth bound. Due to the dryness of the curd at molding, a natural rind will fail as the surface is likely to develop cracks as the curd boundaries dehydrate. Waxing The cheese can be dried for a few days and then waxed. Pros: Easiest way to maintain moisture. Requires little attention during aging. Cons: Limited movement through the waxed surface. Messy to apply and clean up. Requires constant attention to temperature, as wax can easily reach its flash point if left unattended. Wrapping in Cloth This is the most traditional way of maintaining the surface of a cheddar. This is still the method used for the ""West Country"" Cheddars, as well as many of the newer cloth bound Cheddars in America. Pros: This covering provides fine support for the surface, but allows moisture and gas to pass as needed. The final cheese tends to be much more complex in both aroma and flavor. Once the cloth is applied, the cheese is protected and a natural mold surface adds to the protection and complexity, and little aging attention is required. When fully ripe, the mold can be brushed away, the cloth removed and a perfectly clean rind is revealed. Cons: It takes a bit longer to apply. The cloth is applied with the help of lard as a binder. The cloth is soaked in lard, rung out and applied to the surface, and then pressed 24 hours to embed the cloth right into the surface. I know that many will groan at the thought of lard, but there is no need to use that white block from the store. It is very easy to obtain a piece of back fat and heat it to render your own lard. It can be kept refrigerated for quite some time. Step 9 Aging The cheese is now ready to be placed into your aging space at 52-56F and 80-85% moisture. The only maintenance required is to turn the cheese every week to keep the moisture even. The waxed cheese should remain mold free if done correctly and fully sealed. The bandaged cheese will develop a beautiful surface of gray-white-blue mold naturally over time. This acts as a filter for what comes and goes and can be left alone other than turning occasionally. You may want to keep it separated from other cheeses that are developing selected natural rinds, but I age mine right with my other natural rind cheeses... no problem. Age for 3-9 months (or longer) depending on cheese moisture. The drier the cheese, the longer it can be aged and the more complex it becomes. Previous Next

Soon to be a summertime favorite, even if you don't have a beach to sit on < Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: Serves: 2 Level: Beginner About the Recipe Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next

Jalapeño Cornbread with Cheddar & Bacon is easy to make, moist, buttery, fluffy, and so delicious. This recipe kicks it up a notch from your typical cornbread with oozy melted sharp cheddar, spicy jalapeños, and crispy bacon! Perfect side for any BBQ or picnic. < Back Jalapeno Cheddar Bacon Cornbread Prep Time: 10 Minutes Cook Time: 30 Minutes Serves: 10 Level: Beginner About the Recipe Ingredients 3 large eggs, at room temperature 1 cup (237 ml) buttermilk, at room temperature 1 cup (237 ml) milk, at room temperature ½ cup (114 grams) sour cream, at room temperature 2 tablespoons (42 grams) honey 1 1/2 cups (274 grams) yellow cornmeal, preferably stone-ground 1 1/2 cups (191 grams) all-purpose flour 1 tablespoon baking powder 3/4 teaspoon baking soda 2 tablespoons (25 grams) granulated sugar 3/4 teaspoon salt 4 tablespoons (57 grams) unsalted butter, melted 8 ounces (227 grams) fresh or canned sweet corn, drained and rinsed 12-13 pieces (1 pack) bacon, cooked, cooled and diced 2 cups (8 ounces / 226 grams) sharp cheddar cheese, grated, separated 4 jalapeños, diced (remove membrane and seeds for less spice), plus extra for slicing into rings to top the cornbread, optional Preparation This cornbread recipe is CRAZY good. Each bite is heavenly. It’s ultra cheesy from the cheddar. Perfectly salty, savory, and hearty from the bacon. And has a perfect kick of spice from the jalapeños (and this is coming from someone who isn’t a big fan of spiciness). I recommend finishing off the cornbread with a drizzle of honey on top, for the perfect balance of sweet and savory! Not to mention… This cheddar jalapeño cornbread might be the most vibrant and colorful cornbread I’ve ever seen. This is sure to be a show-stopping side dish with your friends and family at any BBQ, picnic, potluck, or even on Thanksgiving. Serving suggestions and pairing ideas are below! Enjoy! How to Make Jalapeño Cornbread with Cheddar & Bacon What is Cornbread? Cornbread is a fairly straightforward combination of simple ingredients, plus cornmeal – but it’s always an impressive, delicious side to bring to any gathering, family dinner, or potluck. This moist, flavorful cornbread contains buttermilk and sour cream for so much moistness and a flavorful taste. It also uses real corn for an extra pop of flavor, extra sweetness (without too much sugar), as well as extra moisture. Serve with a side of butter or honey, and people will be asking you to bring it to every gathering for years to come! Ingredients for Jalapeño Cheddar Cornbread: Eggs – Binds the ingredients to avoid a cornbread that crumbles apart. Buttermilk – Helps to thicken the batter, provide extra flavor, and activate the baking soda so every square of cornbread stands tall and proud. Milk – The ratio of equal parts buttermilk and milk provides the best texture! Sour cream – Adds richness and a bit of a tenderizing tang. Honey – Lends sweetness and a hint of floral flavor. Yellow cornmeal – Preferably stone-ground cornmeal. More on this ingredient below! All-purpose flour – Measured correctly, so you don’t end up with chewy or dense cornbread. Baking powder & baking soda – Helps the cornbread rise. Granulated sugar – Sweetens and moistens the cornbread. Fine salt – Brings out all the other flavors. Butter – Always use unsalted butter in baking so you’re in control of the amount of salt. Fresh or canned corn kernels – Boosts the corn flavor and provides a fun pop of sweetness. Bacon – A salty, delicious addition to this cornbread, and also provides a delightful textural contrast. Sharp cheddar cheese – For oozy delicious cheesiness! I like sharp cheddar because it also provides a great flavor – but you can use a different shredded cheese if preferred. Monterey jack or pepper jack cheese would also be delicious. Jalapeño peppers – For a fantastic little punch of heat, which can be customized to your preference (leave the seeds and pith/ribs for more heat; remove both for less heat). What Type of Cornmeal Should I Use? I prefer stone-ground cornmeal for cornbread, as it’s generally a slightly coarser product, and typically boasts a corn-forward flavor – which is exactly what we’re looking for in cornbread. If you don’t have stone-ground cornmeal, or can’t find it at the supermarket, then any yellow cornmeal will work just fine. Just be sure not to accidentally use cornstarch or corn flour, as these are not the same thing and cannot be used interchangeably! How Spicy is this Jalapeño Cornbread? This cornbread definitely has some heat to it, but it’s not so spicy that you don’t also enjoy the flavors from the corn, bacon, and cheddar. If you’re worried about spice, remove the ribs and seeds from the fresh jalapeños and/or reduce the amount of jalapeño called for in the recipe. Instructions for How to Make Jalapeño Cheddar Cornbread with Bacon: Prepare the mix-ins . Cook the bacon to your desired crispiness. Grate the sharp cheddar. Dice the jalapeños (removing seeds and pith/ribs for less spice – that part’s up to you!), or slice into rings. Set aside. Whisk the wet ingredients. Whisk together the eggs, buttermilk, milk, sour cream, and honey in a large mixing bowl. Whisk the dry ingredients. Whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt in a separate bowl. Combine the wet and dry ingredients. Make a well and add the wet to the dry, then stir. Add the melted butter, corn, bacon, sharp cheddar, and jalapeños. Stir the mixture gently until just combined. Bake. Pour into a prepared 9×13-inch baking pan and top with a little more cheddar (and a few rings of jalapeños, if you want to be extra fancy). Bake until the top is golden brown and the edges have pulled away from the sides of the pan. Insert a toothpick into the center to check for doneness How Do I Prevent Cornbread from Being Dry? What is the Secret to Moist Cornbread? Buttermilk and sour cream are my secret weapons here! Buttermilk is used primarily for its pleasant tangy flavor, but it also helps to tenderize and leaven baked goods. I always recommend using real buttermilk for this reason. The sour cream’s extra fat content, combined with its creamy consistency, means it brings another level of moistness to this cornbread. I recommend using a full-fat sour cream for the full textural and flavor benefits. Is Cornbread Gluten Free? Most cornbreads, including Jiffy Cornbread Mix, contain at least some flour (often whole wheat flour). My jalapeño cornbread recipe contains all-purpose flour, for added structure, so this recipe is not gluten-free. What Pan Should I Use for Jalapeño Cornbread? I love this 9×13-inch light-colored metal pan for baking cornbread – and just about anything else! I don’t recommend baking this in glass, ceramic, or silicone, if possible. These pans don’t conduct heat well and can dry out the edges before the center cooks through.. On the other hand, I also don’t recommend using a dark-colored metal baking pan. Darker metals conduct heat too aggressively and can burn your cornbread before the middle cooks through. What Goes Well with Jalapeño Cornbread? How to Serve: Jalapeño Cornbread is delicious as a snack all on its own (especially with a slathering of butter and a drizzle of honey!), it also pairs well with: Chili Stews or soups Salad – Barbecued meats such as ribs, brisket, and pulled pork Can I Use this Recipe to Make Jalapeno Cornbread Muffins? Yes! Pour the jalapeño cornbread batter until three-quarters full into about 24 muffin tin cavities and bake for about 25 to 30 minutes. How Long Will the Jalapeño Cornbread Stay Fresh? Wrap leftover jalapeño cornbread in plastic wrap and store in an airtight container for up to 2 days at room temperature. Does Jalapeño Cornbread Need to be Refrigerated? Nope! Store at room temperature for up to 2 days. Can I Freeze Cornbread? Yes! Full slabs of jalapeño cornbread, or sliced portions of jalapeño cornbread, can be wrapped well in plastic wrap and stored in an airtight container in the freezer for up to 3 months. What to Do With Leftovers of Homemade Cornbread Recipe? Make Cornbread Stuffing Cornbread Dressing – crumble or dice the cornbread to make dressing/stuffing. Cornbread Croutons – to make croutons, cut into 1-inch squares. Brush cubed cornbread with butter and season with a little salt and pepper, and bake in a low-heat oven until crispy. Directions: Adjust an oven rack to the middle position and preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray. In a medium bowl, whisk together the eggs, buttermilk, milk, sour cream, and honey. Set aside. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, and salt. Push the dry ingredients up the sides of the bowl to make a well, then pour in the wet ingredients. Stir with a rubber spatula until just combined. Gradually stir in the melted butter. Fold in the sweet corn, bacon, 1 ½ cups (6 ounces / 169 grams) cheese, and jalapeños, being careful not to overmix. Pour the batter into the greased baking dish. Top with remaining grated cheese. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, 30-40 minutes. Transfer the baking dish to a wire rack and sit for 30 minutes-1 hour, until just warm. The cornbread is best served warm. Place leftovers in an airtight container and store at room temperature for up to 2 days. Previous Next

Replace the artificial "Vitamin C Immune Booster" packets with this YUMMY and easy NATURAL real Vitamin C < Back Natural Vitamin C Immune Booster Prep Time: 10 min Cook Time: -0- Serves: 16 Level: Beginner About the Recipe Ingredients 6 cups of water 2 whole oranges 1 whole grapefruit 2 whole lemons 2 whole limes As much raw honey as your heart desires As much raw ginger as your heart desires Dawn likes the spiciness of the ginger and I don’t, so I would start with a small piece first, and then add more if it isn’t strong enough for you. Preparation Wash and remove stickers from the fruits. Cut each fruit into four pieces, keep the RINDS on. You can take the seeds out if you want, but I usually don’t. But the rinds are important, there is a ton of nutrition, fiber and value in the oils. Put the lemons, lime, honey and ginger in first, then pack the oranges and grapefruit next. Add water Then blend, blend, blend! You will want to blend it until it looks like a smoothie! Drink Mix There will be enough to fill 2 quart jars and a pint jar. I like to keep one quart jar in my fridge, then freeze the rest in ziplock bags for later. You now have several options! For 1 quart of water, put 3 tablespoons of the mix at the bottom of the cup, put ice on top (we like crushed ice) then you can add regular water or sparkling water! Get a straw, mix it up and enjoy! *Tip: One thing I did learn is if you put the smoothie mix on top of the ice then add sparkling water it will have a chemical reaction and bubble over, so definitely put it on the bottom! We LOVE our SodaStream sparkling water! It makes it taste like an orange-squirt! But it is all natural ingredients! Previous Next

You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! < Back Hazelnut Spread & Milk Prep Time: 10 Minutes Cook Time: N/A Serves: 1 cup Level: Beginner About the Recipe You can make two delicious recipes from just one cup of hazelnut, using an effortless zero waste approach! Ingredients Hazelnut milk: 1 cup hazelnuts, soaked overnight and drained 4 cups water Sweetener of choice (optional, e.g., honey, maple syrup, dates) Dark chocolate hazelnut spread: Leftover hazelnut pulp from making hazelnut milk 4 ounces (about 115 grams) dark chocolate, chopped 1/2 cup powdered sugar (adjust based on preference) 1/2 cup hazelnut oil or coconut oil, melted 1 teaspoon vanilla extract A pinch of salt Preparation Blend the soaked and drained hazelnuts with water until smooth. Strain the mixture through a nut milk bag or fine mesh strainer into a bowl, squeezing out as much liquid as possible. This is your hazelnut milk. Sweeten the milk to taste if desired. Store the milk in the fridge for up to 5 days. Shake well before using, as it may separate over time. Dark Chocolate Hazelnut Spread Instructions: Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 30-second bursts, stirring until smooth. Set aside to cool slightly. In a food processor, combine the hazelnut pulp, melted dark chocolate, cocoa powder, powdered sugar, hazelnut or coconut oil, vanilla extract, and salt. Blend until the mixture becomes smooth and creamy. Pause to scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated. Taste the spread and adjust the sweetness according to your preference. If the spread is too thick, you can add a little more hazelnut or coconut oil to achieve your desired consistency. Transfer your homemade dark chocolate hazelnut spread to an airtight container and store it in the fridge. It should keep well for up to a week. Previous Next