Tuesday, February 14, 2017

Creamy Lemon Curd

Creamy Lemon Curd - Natural Homemade Living
We have been busy making creamy, delicious lemon curd! Our favorite is to add it to plain yogurt or use it in overnight oats with a few blueberries or blackberries mixed in!
The best recipe is from Ina Garten, it's easy and turns out every time.

3-4 lemons
1 1/2 c. sugar
4 eggs, room temperature
1/2 c. butter, room temperature
1/2 c. lemon juice
pinch of kosher salt

  1. Remove the peel of the lemons using a vegetable peeler. Make sure you don't get the white part, it is very bitter.
  2. Place the lemon peelings and sugar in a food processor and pulse until the lemon zest is mixed into the sugar.
  3. In a separate bowl, cream the butter and add the lemon sugar mixture and beat with an electric mixer.
  4. Add the eggs one at a time then add the lemon juice and salt.
  5. Mix until combined.
  6. Pour the mixture into a medium saucepan and cook over low heat until it thickens. It usually takes about 15 minutes or until the lemon curd temperature is 170 degrees F.
  7. Once it has thickened, remove it from the heat to cool.
  8. Pour into container or use small glass jars.
  9. Keep in the refrigerator.  
Love and peace,
Angie and Tammi

Sunday, December 11, 2016

White Chocolate Pretzel Turtles

White Chocolate Pretzel Turtles
We have some white chocolate lovers in the family so I decided to make some white chocolate pretzel turtles for their Christmas treats. These are simple and quick to make. I learned two important lessons; make sure you use soft caramels and high quality chocolate. We really don't need to discuss the details - haha! You can also make them gluten free if you use gluten free pretzels. These are delicious!

36 pecan halves
36 pretzel twists, mini
36 soft caramels, I used Werther's soft caramels, 2 packages, unwrapped
1 bag chocolate chips, I used Ghirardelli white chocolate chips, melted

  • Toast the pecans in a 325F oven for 5 minutes then set them aside to cool.
  • Place pretzels on a parchment paper lined cookie sheet.
  • Place one unwrapped caramel on each pretzel.
  • Bake for 5 minutes in 325F oven. They should look shiny and soft but not melted.
  • Remove from oven, keep them on the cookie sheet and lightly press one pecan on each caramel covered pretzel.
  • Let them cool. Mine took about 45 minutes.
  • I melted my chocolate on the stove using a glass bowl over a pan of water (a little less than half full with water). It's similar to a double boiler but make sure you take your time. Don't let the water in the pan touch your glass bowl or the chips will get too hot. No one wants clumpy chocolate. 
  • I lined another cookie sheet with parchment paper for my chocolate.
  • I used 1/2 tablespoon of chocolate for each turtle.
  • Place one pretzel in the center of each dollop of chocolate. 
  • I cooled mine in the refrigerator then placed them in an airtight container.
  • I made another batch using milk chocolate and it looks like I'll need to make more before Christmas! Enjoy!

Love and peace,
~ Tammi

Saturday, October 29, 2016

Homemade Pumpkin Pudding

Pumpkin pudding with a ginger cookie on the side
Homemade pudding is still one of my favorite childhood desserts. I've been curious about pumpkin pudding and have seen many recipes that use boxed instant pudding. I really prefer to stay away from the boxes if possible. I decided to experiment and cook my pudding. The result was absolutely better than I thought it could be. The pudding was creamy and spicy, like pumpkin pie, and didn't take long to cook. This is a great recipe if you love pumpkin and pudding!
2 T cornstarch
1/2 cup brown sugar
1 egg
1-3/4 cup milk (I used 1%)
2/3 cup pumpkin, I used canned organic pumpkin
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/8 tsp ground ginger
1 pinch ground cloves
1 pinch salt
1 tsp vanilla extract
  • Whisk brown sugar and cornstarch in a medium pan.
  • Set burner on medium heat.
  • Whisk milk and egg then gradually add to the above mixture.
  • Continue whisking the mixture until it boils, it'll take a few minutes.
  • Boil for 1 minute and keep whisking.
  • Remove from heat and whisk in the pumpkin, spices and vanilla.
  • Place pan on burner over low heat.
  • Whisk for another 2 minutes.
  • Pour the pudding into 6 saucers or ice cream dishes.
  • Place plastic wrap over the top of the pudding and refrigerate until cold.
  • Place a ginger cookie or two in the pudding or crumble them over the top if you like a little crunch.
  • Top it off with a dollop of whipped cream before serving!
  • Makes 6 servings.
Enjoy your awesome fall pumpkin pudding!

Love and peace,

Wednesday, October 19, 2016

Greek Yogurt Bundt Cake

Moist Greek Yogurt Bundt Cake

We are always looking for a yummy new cake recipe and this cake is awesome! It is moist and tasty and a hit with the taste testers!
1/2 c softened butter
3 c sugar
4 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/2 c non-fat Greek yogurt, plain
3 c flour
1/2 tsp salt
1/4 tsp baking soda


  • In a large bowl, mix sugar, butter and yogurt together.
  • Add eggs one at a time.
  • Stir in extracts.
  • Add dry ingredients and stir until everything is mixed together but don't over-mix.
  • Pour the batter into a greased bundt pan, smooth the top if needed with a spatula. 
  • Bake in a preheated oven at 325F for 50-60 minutes. I use a toothpick to check the cake, if it comes out clean, your cake is done.
  • Remove the cake from the oven and place the pan on a cooling rack for about 10 minutes, then tip the pan over and place your cake on the cooling rack.
  • Serving sizes can range up to 16 slices, depending how thick you like them.
  • We like sliced strawberries and whipped cream with ours or just eat it plain.
~ Angie