Cake and Cookie Glaze

Orange: Whisk 1 cup confectioners’ sugar, 1 Tbl. orange juice and 1 tsp. grated orange zest. Maple: Whisk 1 cup confectioners’ sugar, 1 Tbl. milk and 1 tsp. maple syrup. Coffee: Whisk 1 cup confectioners’ sugar, 1 tsp. instant coffee and 2 Tbl. milk. Cinnamon Whisk 1 cup confectioners’ sugar, 2 Tbl. milk and 1/2 tsp. ground cinnamon.

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Cake and Cookie Glaze

Kitchen Tips

The plastic bags used to deliver the morning paper is perfect for disposing of vegetable peelings, egg shells, coffee grounds and just about anything food related that will be going into the garbage can. The bags are made from a sturdy plastic so they won’t tear easily. When finished, tie a knot in the end and throw it away.

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Kitchen Tips

Royal Foodie Joust

? Strawberry Quinoa with Basil and Lime Syrup! It has been a long, long time since I last participated in the Royal Foodie Joust which is held each month by my very dear friend Jenn, The Leftover Queen !? Way too long! The Royal Foodie Joust is a monthly challenge that is hosted by? Jenn-The Left-over Queen . Every month the winner from the previous month is allowed to choose the 3 ingredients that must be used in the up coming challenge. She also gives out prizes for the best overall winner, best photograph, and the most unique interpretation of the ingredients!? Sounds like fun huh?? Click here to join in on the fun, you have until tomorrow at noon, plenty of time!!! The ingredients this month were chosen by LK from Healthy Delicious and they were: Strawberry Whole Grains Basil I immediately knew what I was going to do but I needed to have all of the ingredients on hand and the time to do it.? In other words that stars had to be perfectly aligned for me to pull this off!!!? And the other day they were!!! I have made the cereal part of this many times and usually top it with honey but the basil and lime syrup paired perfectly.? Lori used the basil lime syrup with a fruit salad and that is exactly what I am doing with the extra syrup that I made.? Check out her post here ! basil and lime infused simple syrup! Strawberries Quinoa with Basil and Lime Syrup (Quinoa from Heidi of 101 Cookbooks and Basil and Lime Syrup from Lori of The Recipe Girl ) Strawberry Quinoa Cereal: 1 cup low fat milk 1 cup water 1 cup quinoa, rinsed 2 cups fresh strawberries, sliced 1/3 cup chopped pecans, toasted* 4 teaspoons Basil and Lime Syrup Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries, transfer to four bowls and top with pecans. Drizzle with 1 teaspoon Basil and Lime Syrup. Basil and Lime Syrup: ???????? ½ cup granulated sugar ???????? ½ cup water ???????? ½ cup (packed) basil leaves ???????? 1 Tbs grated lime rind Combine sugar and ½ cup water in a saucepan; bring to a boil. Cook 1 minute or until sugar dissolves. Remove from heat; stir in basil and rind. Cool. Strain sugar

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Royal Foodie Joust

Tomato, Mozzarella and Basil Stacks

Celebrate summer with this beautiful and delicious salad! Last Friday night we had friends over to grill, swim and unwind after the week. My friend Betsy made this salad for us and it went perfectly with our burgers. I am hoping to make it again later this summer with my own garden tomatoes! Thank you Betsy, it was fun (and delicious!)! Tomato, Mozzarella and Basil Stacks 12 fresh basil leaves 4 medium-sized vine-ripened tomatoes 1/2 pound fresh mozzarella cheese Sea salt Freshly ground black pepper extra-virgin olive oil balsamic vinegar To julienne basil leaves: Stack basil leaves and roll tightly into a cigar type roll. Slice into thin ribbons. Cut tomatoes and mozzarella into 1/4″ thick slices. Arrange tomato and mozzarella slices into stacks of alternating layers. Sprinkle julienned basil and sea salt over each stack. Drizzle olive oil and balsamic vinegar over each stack and serve immediately. Enjoy your long July 4th weekend! We are headed to Pensacola to visit family…will be back next week!

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Tomato, Mozzarella and Basil Stacks

Cinnamon Rolls

I’ve just added a very simple recipe for Cinnamon Rolls to Martha’s Kitchen Korner. Some of my ingredient change suggestions is to use strawberry jam or apple butter. To view this recipe click on Martha’s Kitchen Korner in the right sidebar.

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Cinnamon Rolls

Roasted Garlic

Here’s a simple way to roast garlic Remove the papery outer layers from one head of garlic and cut off 1/2″ from the top (not the end with the roots). Drizzle the cut portion with 2 tsp. olive oil and sprinkle with a little salt. Roast on a baking sheet or small baking dish at 400 degrees until soft and golden, 30-40 minutes depending on the size of the head. Don’t cover with foil. Uncovered garlic mellows and softens but also caramelizes, giving even more flavor. Let cool. Use your fingers of a pair of tongs to gently squeeze the root end. The garlic should slip out easily. Mash the garlic with a fork to make a paste. Use immediately or cover tightly and refrigerate up to one week.

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Roasted Garlic

Ciabatta for the BBA Group

This is the 7th bread from the Bread Baker’s Apprentice Group.? I have to confess, I skipped number 6.? I was just kind of sick of egg breads and it was Challah.? The family doesn’t seem to be fans either so I waited the week and dove into the ciabatta. About the Bread Baker’s Apprentice Group : Nicole of Pinch my Salt sent out a twitter message saying “I need a challenge. Am thinking of baking my way through every single recipe in The Bread Baker’s Apprentice. Anyone want to join me?” Well I jumped right in . Both feet, no thought at all. I think I was one of the first 5 that joined…did I even have the book? Nope but I ordered it that night!!! The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread We are now over 200 strong with members everywhere on the globe. It’s an incredibly enthusiastic group that wants to share like no group I have ever belonged to before. Awesome! Our goal is to bake our way through Peter Reinhart’s The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. …

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Ciabatta for the BBA Group

Thai Curry Spaghetti Squash

The other night on Facebook, a gal from my gym posted an update that she was making Thai Curry Spaghetti Squash. I instantly got a craving. It seemed like a really unusual pairing but it really hit the spot with me. I love the spice and creaminess of curry…and love even more the health benefits of spaghetti squash. I couldn’t wait to make it. The beauty of social networking sites like Facebook and Twitter is the amount of access you have to other people all at once. I posted my need for a Thai Curry recipe and my blogging buddy Ninette from Big Bold Beautiful Food gave me a simple recipe to follow. I luckily had everything I needed on hand. In case you haven’t been over to her blog , you really should. She has an amazing talent of making everything she makes look mouthwatering. She’s always cooking different types of food and you will most definitely leave her site feeling hungry So using some leftover London Broil and vegetables I had in the fridge, I whipped up a delicious coconut curry sauce and served it with spaghetti squash. Craving satisfied. I can’t wait to make this again!! Thank you Ninette!! Thai Curry Spaghetti Squash Recipe inspired by Ninette Enrique, Big Bold Beautiful Food 1 spaghetti squash, cooked and “shredded” 1-2 TB red pepper infused oil or olive oil with pinch of red pepper flakes 1 onion, thinly sliced 2 garlic cloves, minced London Broil, sliced thin and cut in small pieces 1 zucchini, quarter chopped 1 squash, quarter chopped 1-2 TB red curry paste 2-3 tsp fish sauce 1 TB brown sugar 1 can lite coconut milk juice of 1 lime 2-3 scallions, chopped chopped

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Thai Curry Spaghetti Squash

Strawberry Shortcake with a Twist

If you love strawberries and especially love Strawberry Shortcake, this is a recipe you won’t want to miss. And this one can be made ahead of time without the cake becoming soggy. View this recipe by clicking on Martha’s Recipes in the right

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Strawberry Shortcake with a Twist

Mops – Which are the Best?

I know that this is a cooking related site but who wants to cook in a kitchen with a dirty floor. I don’t normally write about a product that is not quite as useful as the commercials on TV say it is but this is one that I feel obligated to tell you about. I won’t give you the name of the product, don’t know if I can be sued by the company or not, so I’ll give you a description and I’m sure you will know which product I’m talking about. The item is designed to clean your floors. It’s lightweight with a head that swivels making it easy to get around items and into corners. To use you attach a pad to it’s head and push a button to emit a cleaning spray. Know what product I’m talking about? On TV it shows how easily this item is to use. It is but this is what really happens. Within just a few sprays and swipes across the floor the pad is dirty and no longer picking up dirt. Instead it’s relocating it all over your floor. Solution to this – change the pads when they are no longer picking up dirt. That idea works but it would take a full box of the pads to do just one floor at a cost of about $5.00 for one floor. Plus, the cleaning liquid leaves the floor sticky after drying. Don’t get me wrong. This item does have a use. I have an 11 year old indoor dog who does have an accident now and then. This is great for cleaning up after him. It’s great for cleaning up spills. You simply slap the pad onto the head, squirt a little of the cleaner, mop it up and throw away the pad. That’s what I intend to use mine for but not for my normal cleaning. So, if you haven’t bought one of these “mops” already, think about what I’ve said. This is the way I see it. If a good old rag mop, string mop, whatever you want to call it and a bucket of water with a good cleaner mixed in is good enough for the hospitals then it’s good enough for me.

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Mops – Which are the Best?

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