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This Traditional Homemade Scottish Tablet Recipe Is Amazing!!! < Back Traditional Homemade Scottish Tablet Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 12 Level: Beginner Ingredients 2lbs granulated white sugar (32oz or 7.5 cups. Yes, that much sugar!) 1 cup of full-fat milk (250ml) 1 tin of sweetened condensed milk 3oz butter (85g) Preparation Traditional Scottish tablet is a delicious, sugary, sweet or candy with a slightly grainy texture that melts in your mouth. When I try to explain it to people who’ve never heard of it or tasted it I usually compare it to fudge, and I have heard it called Scottish fudge before, although it has a medium-hard texture rather than soft. I remember people talking about it when I first moved to Scotland, telling me that I just had to try it. When I finally did I wasn’t disappointed! It’s delicious sugary goodness and seriously addictive. Not so good for the waistline but definitely the perfect treat when you want something sweet! Where does tablet come from? You’ll often hear it referred to as “Scottish Tablet” but there are actually lots of similar sweets to tablets around the world, although they often tend to be a bit softer than the traditional tablet here. I realized we had something really similar in New Zealand called Russian Fudge (although I can’t seem to find any reason why it’s called that and all recipes seem to originate in New Zealand). It’s essentially the same but with Golden Syrup added in it too. In Latin America there’s Dulce de Leche en Tabla, then Borstplaat in the Netherlands, and Sucre a la creme in Quebec, Canada. Sometimes you’ll hear it called the Swiss Milk Tablet, but that refers to the type of condensed milk used rather than anything to do with Switzerland. But having now lived in Scotland for years, I have to say I’m most partial to Scottish Tablet! It’s become a part of my life here. Most weddings I’ve attended feature tablet after the main meal or as a favour to take home with you, and we even had tablet on the cake table at our wedding! It’s often present in hotels/B&B’s as a treat on the tea tray, and there are lots of variations to be found like Tablet Ice-cream and Tablet Cheesecake. Basically, you can’t visit Scotland without trying tablet! But I have to say the homemade stuff has always been better than the bought kind because it doesn’t need preservatives or any substitution for milk products (not saying all bought ones have these but many do!), so why not try your hand at making your own with the Scottish tablet recipe below? Is tablet hard to make? I had my first try at making tablet one Christmas when we were visiting some of Phil’s family. His stepmother showed me her family recipe and with plenty of supervision, I helped to make it. She gave me a copy of the family tablet recipe but in all my moves abroad I unfortunately lost it! I recently decided I wanted to give it another go on my own, so Margaret sent me “Aunt Grace’s Scottish Tablet Recipe” and here we are! The Scottish tablet was originally made with sugar and cream, but it’s now more commonly made with sweetened condensed milk and butter since it’s so easy to burn the cream. It still needs lots of attention so it doesn’t catch on the bottom of the pan so you won’t be multitasking while you make this one. The recipe makes quite a lot and tablet always makes a great gift… if you can bear to part with it! Aunt Grace’s Scottish Tablet Recipe Ingredients: 2lbs granulated white sugar (32oz or 7.5 cups. Yes, that much sugar!) 1 cup of full-fat milk (250ml) 1 tin of sweetened condensed milk 3oz butter (85g) Don’t try to take any shortcuts with low-fat products! You’ll need full-fat milk and butter for it to work correctly. Method: Here’s the main method, with step-by-step photos below and extra tips: Slowly dissolve the sugar, milk, and butter until it’s smooth. This can be done in a pot on the stove but it’s also easy to do in the microwave and lowers the risk of burning. Put in a microwave-safe bowl and blast for 90 seconds at a time on a low or defrost setting. It’ll take approximately 6 goes in the microwave for it to melt into a smooth mixture. Pour the liquid into a large pot on the stove. If you’re using an electric stovetop you can use a trivet to stop the mixture burning. Add the condensed milk and bring it up to a boil (stir continuously to stop it catching on the bottom of the pan) Briskly simmer for exactly 20 minutes, stirring continuously Take off the heat, quickly beat the mixture and pour it into a buttered swiss roll tin tablet is definitely not diet-friendly! But I firmly believe we all deserve a treat now and then so why not tablet? Moving from New Zealand to Scotland and having lived for a while in the United States means I’m never quite sure what measurement system belongs where, so I’ve tried to put everything you might want above but let me know! I weigh things on the scales but you can also measure it out in cups if that’s what you prefer. Margaret always melts the butter, sugar, and milk together in the microwave and I find that much easier too! You can put it in the pot you intend to use on the stove though and just melt it together on a low heat there, taking care to make sure it doesn’t catch on the pan or burn. I have seen some other recipes use water instead of milk here but milk gives the tablet a much creamier taste! Definitely note that you should use a bigger pan than this! You’ll see why in the next photo… This is the mixture once I had melted the first lot of ingredients together in the microwave and then added to the pan with the condensed milk. From here you need to bring it to a boil which is really important as if you don’t get the mixture hot enough the tablet won’t set properly later on. You need to have a big pot because as the tablet mixture rises in heat and comes to a boil it’ll expand. As you can see I only just managed to keep it in the pot! This first batch actually didn’t set the first time I poured it and I ended up putting it back again so that it would set properly. If your tablet doesn’t set it is possible to rescue it by putting it back into the pan and bringing to a boil again, but it can sometimes mean it gets a little more cooked and won’t taste quite as smooth. The finished texture is usually a tad grainy but it then melts in your mouth and becomes smooth. The recipe calls for a “brisk simmer” for 20 minutes which means not fully boiling but not on a low heat either. The mixture will come down a bit in the pan and you should keep stirring the whole time. You get a bit of a work out when making tablet! This is me continuously stirring the mixture. It will usually darken up a bit too. As with fudge, there are some tests you can do to see if you’ve got it to the right temperature, although I’ve never used them and you will just get to know that it’s right if you make it a few times (and why wouldn’t you?). I did some research and the setting point is 120 degrees if you want to use a thermometer. This means you get it to that point and know it will set. Alternatively, you can do the drop test in a glass of water. Take a bit of the mixture with the spoon or stirrer and drop it into a glass of cold water and if it sticks together and forms a ball it’s ready. As I said, you can add it back to the pan if it doesn’t end up setting, but it’s riskier and better to get it right the first go round! Once you’ve been simmering and stirring the Scottish tablet for 20 minutes you need to take it off the heat and beat it until it thickens up. Traditionally this was done with a wooden spoon and that’s how I’ve always done it too, but I know some people do use an electric beater as well. At this point, you can also add some whisky (not too much just a bit for flavoring) if you want to make it even more Scottish! You will notice some recipes call for vanilla essence but traditional tablet never had it and it’s not really necessary. The mixture usually darkens and thickens up and then you know it’s ready to pour! Whenever I’ve seen homemade tablet it’s been done in a greased tin like this, but you could also do it in a lined or greased baking tray or lasagne type dish. It depends how thick you want the pieces to be when you cut them later on. The mixture above is still hardening up. After it’s been sitting for about 20 minutes or so you can scour the top with lines for where you’ll cut later. This means you’ll get neater lines as it can shatter if you just try and cut it without the lines. And that’s how you make a traditional Scottish tablet at home! It sounds complicated but it’s really not too bad. You just need to keep an eye on it! I really hope my little step by step tips will help you out along the way too. Previous Next

This recipe is yummy and soooo very easy to make, addictive, and a lot cheaper than if you bought it in a box or pre-made. You have been warned!!! < Back Basically the BEST Chocolate Pudding (or pie filling) Prep Time: 5 min Cook Time: 5 min Serves: 4-6 Level: Beginner Ingredients 1 cup of sugar 2 eggs 5 tablespoons white all-purpose flour (6 for pie filling) 2 tablespoons butter 1 tablespoon cornstarch (2 for pie filling) 2 teaspoons vanilla ½ teaspoon salt 2/3 cup non-instant powdered milk 3 1/2 cups of water (3 cups for pie pie filling) Preparation Bring half of the water to a boil Take the remaining half of the water and blend in a blender with the dry ingredients and the two eggs. Slowly pour the liquid mixture from the blender into the boiling water. After it comes back to a boil, cook for 1 minute stirring constantly. Stir in 1 tablespoon of butter and 1 teaspoon of vanilla. For pie filling: Chocolate: add 4 tablespoons of baking cocoa to dry ingredients. Coconut: add 1 cup shredded coconut. Can use coconut flavoring instead of vanilla. Banana Cream: use banana flavoring instead of vanilla. Previous Next

Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online! < Back Naan Bread Prep Time: 1 hour 20 minutes Cook Time: 10 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients 1 teaspoon sugar 1/2 cup warm water 1/4 oz. active dry yeast ((2 1/4 teaspoons) ) 2 1/4 cups all-purpose flour 1/2 cup plain yogurt 1/2 teaspoon salt 1 tablespoon oil some oil (for greasing the skillet) 3 tablespoons melted butter Preparation Naan is an Indian recipe; it’s a type of flatbread. Traditionally they are baked inside a very hot clay tandoor oven, with charcoal or wood fire. The naan bread is stuck to the inside of the oven The tandoor oven retains very high heat, up to 900°F and hence fills the inside of the flat bread with air pockets and bakes them to perfection. In a modern day kitchen, we do not have a tandoor oven, but you can make naan at home with a hot cast-iron skillet on the stove stop, or bake in the oven. My naan recipe is made on a stove top, using a very hot cast-iron skillet. The naan turns out to be extremely delicious, soft, puffy, airy, with the beautiful golden brown spots on the surface. They taste just like the best Indian buffet restaurants! Frequently Asked Questions about Naan: Is Naan Bread Healthy? Yes, it is super healthy. My recipe is quick and easy, fail-proof and cooked on a skillet. You do not need a tandoor oven! Does It Have Eggs? There are no eggs in the recipe. Vegans can’t eat them as this recipe calls for yogurt, which is not vegan-friendly. The Origin of Naan It originated from Iran. However, different countries have their own version of the bread. It’s a staple in Iran, many middle eastern countries, the Indian subcontinent countries such as Pakistan, Bangladesh, Sri Lanka, etc. The Difference between Naan and Roti They are both flat breads but different because of the ingredients used. Roti, for example, chapati is made with whole wheat flour and there is no yeast. Naan is made with all purpose flour and you will need yeast to make the dough. Tips on How to Make Naan First, you want to make the dough by combining the yeast and flour together. Knead the dough with hand or using a stand mixer and then rest to double the dough in size. Divide the dough into 8 balls. Heat up a cast-iron skillet on high heat to make naan. The high heat makes the dough rise and fills the middle part of the bread with an air pocket. It’s done when burnt brown “blisters” or spots appear, just like my pictures. Brush the fresh-off-the-skillet naan with some melted salted butter and top them with cilantro leaves. How Many calories per serving? This recipe is only 295 calories per serving. What Dishes to Serve with Naan? They are great with Indian curries with sauce, for example: chicken tikka masala or butter chicken. For a wholesome Indian dinner, I recommend the following recipes. Butter Chicken, Tandoori Chicken, Chicken Tikka Masala and Tandoori Shrimp How to Make Naan Bread? Please refer to the recipe card below for a detailed step-by-step method on how to make naan at home. Naan Bread (The Best Recipe) Naan - easy naan bread recipe using a cast-iron skillet. Soft, puffy with brown blisters just like Indian restaurants. This is the best recipe online! Instructions In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, salt and oil, knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size, about 1 hour. Divide the dough into 8 equal portions. Roll the dough to a 8” circle using a rolling spin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done. Brush the naan with the melted butter, and serve warm. Previous Next

Easy no bake cracker candy treats are perfect for the holidays! Try out this delicious and unique snack, it’s very indulgent. < Back Easy No Bake Cracker Candy Treats Prep Time: 10 Minutes Cook Time: Chill time 2 Hours Serves: 9 Level: Beginner Ingredients 3 cups Ritz crackers 2 Tablespoons butter 4 cups marshmallows 1 teaspoon vanilla extract Preparation Cracker candy is a holiday tradition in our house. This version, which uses Ritz crackers, is a little bit different and comes out with the consistency between fudge and Rice Krispie treats. What does cracker candy taste like? This delicious dessert is the perfect blend of salty and sweet, it’s buttery and indulgent while also being rich. This recipe makes 9 servings and while it’s addictive…it’s probably a good thing that it doesn’t make more or all of our waistlines would be in trouble! Cracker candy holds onto some of those cracker notes so it stays a little bit salty and flaky like the ritz crackers. The saltiness is balanced out by a good amount of sweetness and creaminess added thanks to the marshmallows and butter. What do I need to make cracker candy at home? This recipe calls for just four ingredients and they’re all pretty simple. You might have them all on hand right now in fact! All you need to make a batch of this easy no bake cracker candy is marshmallows, butter, vanilla extract, and ritz crackers. If you are feeling a little bit wild you can also add some chocolate into the mix. I like to add a thin layer to the top before cutting them, I usually just melt semi-sweet morsels and spread the melted chocolate on top. How to make this easy and delicious no bake recipe: Grease a 8″ x 8″ casserole dish and set aside. Crush your Ritz crackers and set aside. Combine the butter and marshmallows in a large microwave-safe bowl and heat for 30 seconds, stir well, and repeat until completely melted. Stir the vanilla extract into the melted marshmallow mixture until fully incorporated, and then stir in the crushed Ritz crackers. Press the Ritz-marshmallow mixture into your prepared casserole dish and refrigerate for 2 hours or overnight. Cut into 9 squares and enjoy. Wow, can you believe it was that easy?! I know, it’s crazy but trust me, once you’ve made a single batch you’ll be back for more! Everyone begs for this dessert at parties and gatherings. When the holidays roll around I know I’ll be making it time and time again. Instructions Grease a 8" x 8" casserole dish and set aside. Crush your Ritz crackers and set aside. Combine the butter and marshmallows in a large microwave-safe bowl and heat for 30 seconds, stir well, and repeat until completely melted. Stir the vanilla extract into the melted marshmallow mixture until fully incorporated, and then stir in the crushed Ritz crackers. Press the Ritz-marshmallow mixture into your prepared casserole dish and refrigerate for 2 hours or overnight. Cut into 9 squares and enjoy. Previous Next

Homemade tahini is so easy to make. Our recipe is quick and makes tahini that tastes much better than anything you can buy at the store. < Back Easy Tahini Prep Time: N/A Cook Time: N/A Serves: appx. ½ cup Level: Beginner About the Recipe Homemade tahini is so easy to make. Our recipe is quick and makes tahini that tastes much better than anything you can buy at the store. Ingredients 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled 2 to 4 tablespoons neutral flavored oil such as grape seed, vegetable or a light olive oil Pinch of salt, optional Preparation What is Tahini? Do you know what tahini is? Would you like to find out how to make it at home instead of buying pricey jars at the store? We’ll tell you all about tahini, what you can use it for (yes, it’s more than hummus) and show you how you can easily make it at home. Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the Middle East. It’s vegan, gluten-free, tastes nutty, and is simple to make. Store-bought tahini is usually made from hulled sesame seeds. This is our preference, too, but you can make it from unhulled and sprouted sesame seeds. Hulled sesame seeds are what you see most often in stores. In our experience, tahini made from unhulled sesame seeds tends to taste more bitter and doesn’t get quite as smooth as when it is made from hulled sesame seeds. Ways to Use Tahini Arguably the most well known way to use tahini is when making hummus. Even though we are huge hummus geeks, we use tahini in many other ways in our own kitchen. Here’s a list of suggestions for how to use tahini, other than in hummus. Make Baba Ganoush, an incredible roasted eggplant dip that, dare I say it, might beat out hummus for our favorite dip. Make your own tahini salad dressing Turn it into a sauce or salad dressing. Serve tahini next to falafel Use it in dessert. Once you have tahini in your fridge (it lasts over a month), we bet you will find yourself adding it to a variety of dishes without direction from us! How to Make Tahini in Minutes Tahini is very, very simple to make. If you have ever made a nut butter like peanut butter or almond butter before you’ll notice it is practically the same process: Grind sesame seeds in a food processor with a little oil until smooth. We have a 10-cup Magimix food processor. It is quite powerful, but most food processors on the market today should do the trick. Tahini Ingredients You only need THREE ingredients to make tahini. Sesame seeds — As I mentioned earlier, we prefer to use hulled sesame seeds. Most often, we will lightly toast the seeds to bring out some of their natural nuttiness, but you can skip this step altogether if you’d like. Oil — To help the tahini turn into a creamy smooth paste, we add a few tablespoons of neutral-flavored oil. A variety of oils work, try avocado oil, light and fruity olive oil, vegetable oil, and grape seed oil. Salt is an optional ingredient, but I always use it. It just makes the tahini taste better. Our Simple Process for Making Tahini Making tahini is easy and only requires a few simple steps. Step 1, Toast the sesame seeds. I love toasting the sesame seeds before making the tahini. The flavor is far superior this way. If you plan to toast the seeds, we recommend doing so on the stovetop and not in the oven. Sesame seeds are tiny and so they burn very easily. To toast the sesame seeds, I throw them into a wide, dry saucepan over medium-low heat then stir constantly with a spoon until the seeds darken ever so slightly in color and become fragrant. Step 2, Process the sesame seeds until crumbly. When the sesame seeds have cooled, we throw them into the bowl of our food processor, shut the lid then process until a crumbly paste begins to form. Step 3, Add oil and process into a smooth cream. To help the tahini turn into an extra smooth paste, we add a few tablespoons of neutral-flavored oil. You can eliminate some of the oil if you would like, but the tahini won’t be as smooth or pourable. To reach a similar consistency as store-bought, we’ve found 3 to 4 tablespoons of oil should do it. After more processing, a few stops to scrape the bottom and sides of the bowl and a little more processing after that, the tahini is done. Extra smooth and ready to use in whatever recipe you like. FAQ: Can I use a blender? Since posting the recipe, quite a few of our readers have asked whether or not a blender will work in place of a food processor when making tahini. I prefer using my food processor, but if you have a high powered blender (like a Vitamix), then you should be able to use it to make tahini. When you do, be sure to scrape down the sides and bottom of the blender often so that all the seeds are incorporated into the sauce. Storing Tips You can keep tahini covered in the refrigerator for a month, maybe a bit more. You might find that after some time in the fridge it separates, like a natural peanut butter would. All you need to do to fix this is stir it well. Making tahini at home is easy and much less expensive than buying from the store. We recommend looking for sesame seeds in bulk bins or at International, Asian, and Middle Eastern markets for the best deals. While tahini can be made from unhulled, sprouted and hulled sesame seeds, we prefer to use hulled sesame seeds for tahini. Tahini can be kept in the refrigerator for a month. Makes approximately 1/2 Cup Directions TOAST SESAME SEEDS Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Careful here, sesame seeds can burn quickly. Transfer toasted seeds to a baking sheet or large plate and cool completely. MAKE TAHINI Add sesame seeds to the bowl of a food processor then process until a crumbly paste, about 1 minute. Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute or add the additional tablespoon of oil. Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in. TO STORE Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using. Previous Next

Because sometimes you just need salsa! < Back Salsa Mix Prep Time: 5 minutes Cook Time: Serves: Multiple Level: About the Recipe Ingredients 1 ½ cup dried cilantro 1 teaspoon granulated garlic (or to taste) ½ cup dried chopped onion ¼ cup dried red pepper flakes 1 tablespoon salt 1 tablespoon pepper Preparation To make spicy salsa: Blend 2 tablespoons salsa mix with one 10oz. can Mexican style tomatoes. Serve with tortilla chips. To Make salsa spread: Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers or vegetables. Previous Next

This Pork Cabbage Dumpling Recipe Is Amazing!! < Back Pork Cabbage Dumplings Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 2 Level: Beginner About the Recipe This Pork Cabbage Dumpling Recipe Is Amazing!! Ingredients For the Dumplings 1 pound ground pork 1/2 cup green onions, finely chopped (about 3 green onions) 1/2 inch knob ginger, peeled and finely grated 1 tablespoon coconut aminos 1 teaspoon fish sauce 1/2 teaspoon toasted sesame oil 1/2 teaspoon crushed red pepper flakes (optional) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 15 savoy cabbage leaves, ends trimmed (or regular green cabbage(see notes*)) 2 cups broth (approximately) For the Sauce 2 tablespoons coconut aminos 1 tablespoon lime juice (about 1/2 lime) 1 1/2 teaspoons fish sauce Toasted Sesame seeds, for garnish (optional) Preparation Line a large baking sheet with paper towels and set aside. Bring a large saucepan of water with a pinch of salt to boil. Meanwhile, in a bowl, combine the ground pork, green onions, ginger, coconut aminos, fish sauce, toasted sesame oil, crushed red pepper flakes, salt and pepper. Using your hands, mix until well combined. Set aside. Once the water is boiling, submerge cabbage leaves under the water to soften, about 3 minutes. Then, transfer the tender cabbage leaves to the paper towel lined baking sheet and let cool until it is cool enough to handle. When the cabbage has cooled to handle, pat excess water off using paper towels. Place approximately 1 ½ tbsp. of the pork mixture into the middle of the leaf to wrap, take the thick stem of the cabbage and fold it on top of the meat mixture. Begin to roll horizontally, using your thumb and forefinger to simultaneously roll and tuck in the sides. Gently roll until it is in a tight little package or dumpling. Similar to if you were rolling a tiny burrito. Fill a pot with about 2 inches of broth and set a steamer basket on top (be sure the broth isn’t spilling over the top of the steamer basket, you want it filled to just below your basket so the liquid doesn’t touch your dumplings, it just steams them). Gently place dumplings in a steamer basket seam side down (it’s okay to stack them) and bring the broth to a boil. Once boiling, cover and let the dumplings steam until the pork is just cooked through, about 12-13 minutes. Test dumplings by cutting into the center of one to make sure the pork is no longer pink. (If using an electric steamer, fill the bottom with broth. Gently place dumplings in a steamer basket and cover with a lid. Steam for 15 minutes.) While your dumplings steam, make the sauce. Combine all the “For the Sauce” ingredients and stir to combine. When cooking time is done, using tongs carefully transfer the dumplings to a paper towel lined plate, sprinkle with the sesame seeds and serve with the dipping sauce. Enjoy! Notes NOTES: If using green cabbage, place the whole head in boiling water. Steam for 10 minutes to soften leaves. Once cool, separate the leaves for rolling. Previous Next

Satisfy your sweet cravings with these classic Butterscotch Cookies. Soft and chewy and packed with sweet butterscotch chips, these golden treats are easy to whip up, making them the ideal treat for any occasion. < Back Butterscotch Cookies Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 24 Cookies Level: Beginner Ingredients 1 cup unsalted butter softened ¾ cup brown sugar 1 cup granulated sugar 2 large eggs room temperature 2 teaspoons vanilla extract 3 ½ cups all-purpose flour 1 teaspoon baking soda ½ baking powder 1 teaspoon salt 2 cups butterscotch chips Preparation Easy Butterscotch Cookie Recipe Cookies are so delicious and these classic butterscotch cookies are a mix of buttery yumminess and sweet butterscotch chips. They have a crispy outside and a soft, chewy inside that makes every bite super tasty. Not only are they delicious, but they are super easy to make! They take less than 30 minutes from start to finish, and the batch makes about 24 cookies. Switch them up by using additional chocolate chips or candy (we love adding in milk chocolate chips and M&M’s) to make them perfect for any occasion. Instructions 1. Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside. 2. Use a hand mixer or stand mixer to cream the butter, brown sugar, and granulated sugar together in a large bowl until pale and fluffy, about 3-4 minutes. 3. Add the eggs and vanilla and beat until combined. 4. Add the flour, baking soda, baking powder, and salt and beat until combined. Fold in the butterscotch chips by hand. 5. Use a medium cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between each cookie. 6. Bake for 8-10 minutes, until the edges turn a light golden brown. The centers will look under-baked but the cookies will continue to cook as they cool on the baking sheet. 7. Let the cookies cool on the baking sheet for 4 minutes before transferring to a cooling rack to finish cooling. Previous Next

Discover the magic of water pie. A Great Depression era recipe, it takes simple ingredients to create this deliciously creamy and buttery pie. You won’t believe one of the main ingredients is water! < Back Water Pie Prep Time: 15 Minutes Cook Time: 1 Hour Serves: 4 Level: Beginner Ingredients 1 9-inch deep-dish pie crust, unbaked 1 1/2 cups water (that is one and a half cups) 4 tablespoons all-purpose flour 1 cup sugar 2 teaspoons vanilla extract 5 tablespoons butter, cut into 5 pieces Preparation Preheat the oven to 400 and set empty pie crust on a baking sheet. 1 9-inch deep-dish pie crust, unbaked Pour 1 + 1/2 cups water into the pie crust. 1 1/2 cups water In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir. 4 tablespoons all-purpose flour,1 cup sugar Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this. 2 teaspoons vanilla extract,5 tablespoons butter, cut into 5 pieces Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting. Previous Next

A holiday roast turkey is no joke. Even when we're serving a big crowd, after Thanksgiving is all said and done, we usually end up with way more turkey leftovers than any Thanksgiving sandwich can handle. What better way to transform the main bird than by adding it to a delicious, comforting casserole? < Back Turkey Casserole Prep Time: 15 minutes Cook Time: 45 Minutes Serves: 6 Level: Beginner About the Recipe A holiday roast turkey is no joke. Even when we're serving a big crowd, after Thanksgiving is all said and done, we usually end up with way more turkey leftovers than any Thanksgiving sandwich can handle. What better way to transform the main bird than by adding it to a delicious, comforting casserole? Ingredients 2/3 c. panko 3/4 c. freshly grated Parmesan, divided 6 tbsp. butter, divided, plus more for pan Kosher salt 1 small yellow onion, chopped 1 1/4 c. sliced cremini mushrooms 1/4 c. all-purpose flour 4 c. low-sodium chicken stock 2 c. shredded cheddar 3 c. cubed cooked turkey 8 oz. egg noodles, cooked 1 c. frozen peas 3 tbsp. freshly chopped parsley, plus more for garnish 1 tbsp. lemon juice Freshly ground black pepper Preparation In this recipe, we paired our cooked turkey with veggies, hearty egg noodles, plenty of cheese, and irresistibly buttery, crumbly bread crumbs for a comfort food dish that is a perfect post-Thanksgiving meal, but satisfying all year long. Like most casseroles, this turkey version is super customizable—feel free to add your own touch and make it your own! Read on down below for all of our tips on how to make it just right: Variations: We love this dish as is, but feel free to experiment and make this dish your own—this is all about using up those leftovers. Have some extra veggies you'd like to throw in? Carrots, celery, or corn would all make great additions. Not feeling the cheese? Switch out the Parm and cheddar for your favorite variations (or, add even more to make this a triple-cheese bake). Not feeling turkey? We love making this casserole to use up all of our leftover turkey, but you can also swap it out with ground turkey or shredded chicken if you don’t have any on hand. Can I make this ahead of time? We love to make casseroles ahead of time to make weeknight dinners a breeze—this dish is no exception. Simply prep the entire casserole—leaving off the buttered bread crumbs until you're about to place in the oven—before covering and placing in the refrigerator until you're ready to bake! How to store turkey casserole: If this casserole isn't absolutely devoured after serving, any leftovers should be stored in an airtight container (or cover your casserole container in storage wrap) in the fridge for up to three days. Simply reheat in the microwave, or put your casserole dish back in the oven when you're ready to eat again. Step 1 Preheat the oven to 425°. In a medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt. Step 2 In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into a saucepan and bring to a boil. Step 3 Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted. Step 4 Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper. Step 5 Brush a 9"-x-13" baking dish with butter and scrape the turkey casserole mixture into the dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes. Step 6 Top with more parsley before serving. Previous Next

A recipe to make a caramel macchiato creamer at home with from scratch ingredients. This is great added to coffee by itself, but it also includes directions on how to make a full caramel macchiato. < Back Caramel Macchiato Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 1 cup Level: Beginner About the Recipe A recipe to make a caramel macchiato creamer at home with from scratch ingredients. This is great added to coffee by itself, but it also includes directions on how to make a full caramel macchiato. Ingredients For the Creamer 1 1/4 cup sugar, divided 1/4 cup water 1 1/2 cup heavy whipping cream, divided 2 tablespoons butter 1 cup milk 1 tablespoon vanilla For the Caramel Macchiato 1/2 cup milk 2-3 tablespoon creamer you just made 2/3 cup coffee Caramel sauce for drizzling Preparation Make the caramel syrup. Add 3/4 cup of sugar and 1/4 cup of water to a heavy saucepan and heat until the sugar has completely melted. Do not stir once the sugar melts. Once it turns a light amber color, add the butter and 1/2 cup cream. Stir until it comes back together. Return it to a boil for another two minutes, then remove the caramel syrup from the heat. Place all your caramel sauce into a heat-proof container, then measure 3/4 cup of the caramel sauce back into your saucepan. Add the remaining 1 cup of cream to the pan, as well as 1/2 cup of sugar, 1 cup of milk, and 1 tablespoon of vanilla bean paste. Heat on medium but do not let it boil, and stir until the sugar has fully dissolved, about 5-7 minutes. Remove from the heat and let cool before placing into the container where you will store your creamer. Make the caramel macchiato. Add 1/2 cup of milk to a saucepan and turn the heat to medium. When it just starts to steam, remove it from the heat and use an Aerolatte or similar frother to whip up a creamy froth in your steamed milk. While your milk is heating, brew your coffee. Once your milk is heated, carefully pour it into a cup, reserving your froth. Add the caramel macchiato cream to the hot milk. Pour the coffee atop that. Add the froth to the top of the coffee, then drizzle your reserved caramel sauce as thinly as possible over your froth to keep it from sinking to the bottom immediately. Serve immediately. Notes This caramel macchiato creamer will last for up to three weeks in your fridge. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases. 1 1/2 Quart Saucepan / Handheld milk frother / Coffee Mugs Previous Next

Are you tired of using commercial hair conditioners that leave your strands dry, damaged, and loaded with chemicals? Try this!!!! < Back Conditioner Bar Prep Time: 30 Minutes Cook Time: N/A Serves: 1 ounce bars Level: Beginner About the Recipe Ingredients 3 tablespoons shea butter 2 tablespoons Beeswax 2 tablespoons cocoa butter 2 tablespoons Coconut Oil 2 tablespoons mango butter 1 teaspoon argan oil 1 teaspoon avocado oil 30 drops Lavender Essential Oil – or other essential oil of choice Preparation Why A Conditioner Bar Recipe? Conditioner bars are frugal – a small bar lasts a month or more and once you’ve gathered the ingredients you can make a number of bars for yourself and your family. They travel easily. They dry quickly and make traveling simple with no worry about spills. They are healthy. If you make sure you know and understand each ingredient, then you know you are using something that will nourish your hair and scalp, not just make your hair look nice. Safety Precautions Most recipes that you will find for conditioner bar recipes have Behentrimonium Methosulfate, which is an ammonium salt made from Rapeseed oil. It’s generally considered safe, but no one can point to any research that states that it is good for skin or hair. I feel like the research is lacking too much, so this is one ingredient I’d like to skip. Creating the Best Conditioner Bar Recipe I really had to start from scratch to create these conditioning bars. There’s a lot that goes into a really good conditioner bar. I had to do a lot of research and a lot of experiments. And there’s a lot that I want in a bar. I want it to have only nourishing ingredients, nothing questionable. I want it to have the right pH. Shampoo bars are slightly alkaline, so you want ingredients that will be slightly acidic. For example, cocoa butter is slightly acidic, so it pairs well with other slightly acidic ingredients like shea butter and bees wax. Oils don’t have a pH, so in choosing oils I needed to look at oils that are beneficial to sealing and nourishing the hair shaft like jojoba, argon, coconut, and avocado oils. I also want it to have the right hardness. It needs to dry nicely, stay hard, but not be too hard where it doesn’t lather and spread well. How to Use This is VERY important! A few of you have mentioned how your hair feels greasy after using these conditioner bars. You are using way too much. These are oil based conditioner bars that should last months. They are designed to condition and moisturize at the same time. You put only a little onto your hands and start by working into the ends of your hair and then rubbing hands throughout the rest of your hair. This will keep most of the oils at the ends of your hair where it is needed, but will also condition the rest of your hair. Put your head under warm/hot water and work your hands through hair to distribute. This works wonderfully on my thick, curly hair. If your hair is thin or tends to be greasy, you may have a better experience using an herbal hair rinse. Combine all ingredients, except essential oil, in a double boiler. I like to use a glass measuring cup in a saucepan of boiling water. 3 tablespoons shea butter, 2 tablespoons Beeswax, 2 tablespoons cocoa butter, 2 tablespoons Coconut Oil, 2 tablespoons mango butter, 1 teaspoon argon oil, 1 teaspoon avocado oil Stir on and off until melted. Remove from heat and add essential oil. Stir. Add 30 drops Lavender Essential Oil Pour into molds (makes 4 one ounce bars). If you don't have a mold, use muffin liners in muffin cups until cooled and hardened. You will combine all ingredients, except the essential oil, in a double boiler. I like to use a glass measuring cup in a saucepan of boiling water. Stir on and off until melted. Remove from heat and then add the essential oil of your choice and stir until well combined. Pour into molds (makes 4 one ounce bars). If you don’t have a mold, use muffin liners in muffin cups until cooled and hardened. How to Use Condition Bars After washing and rinsing your hair with a shampoo bar, rub the conditioner bar between your hands to get a light layer on both hands. Spread into your hair, taking care to avoid hair around your face (because that hair usually becomes oils first) until last. Using warm to hot water, rinse your hair. This will make sure it spreads throughout your hair and the hot water will ensure it is spread evenly. Towel dry, brush, and you’re ready to go! Previous Next