Homemade Vanilla Maple Syrup

This quarantine has me reaching back into cooking days like something fierce; it brings back the very fond memories of when I attend Le Cordon Bleu in Pittsburgh. It no longer exists, the school closed in 2012; I was the last graduating class in 2011. Quite honestly it is probably one of the happiest seasons of my life, I was young…had tons of ambition…and completely in love with my school. My goal was to live in Washington, Dc and be the presidents pastry chef; that was seriously my goal. Didn’t happen obviously, and I am completely fine with it.

Anyways, I commuted to the city everyday, I was on a bus at 6:30 in the morning and some days I didn’t return home until almost 8pm. This was right after I completely dropped out of college to attend cooking school; that was a very bittersweet day, but I believe it took me to where I needed to be in life. I had some of the best teachers that I could ever ask for, probably some of the best teachers in all my years of schooling. This is where I got my opportunity to move down South and work at one of the top golf resorts in the US; an experience that I will never forget.

But here I am almost ten years later and I am no longer working in the field; it wasn’t for losing the passion…well… in a different way. I absolutely hated resort life..it’s not doable being a single mom. The hours are way to unpredictable, my typical shift was 4am to sometimes 7pm; it’s a tough field. More than what I ever expected it to be.

However, I felt that the only reason why I was brought into the direction of of this was to meet Sophia’s father and bring her into the world…without quitting college..and entering cooking school; who knows if I would have had Sophia. And also to make food for you fine folks and share it….

SOOOOOO….without procrastinating any longer

I MADE HOMEMADE SYRUP! HOW COOL.

Curious….do you say syrup as seeerup? (PLEASE SAY NO…PLEASE SAY NO…)

OR

SIRUP?

Seeerup makes me cringe….like the sound of someone crunching on ice…or for most people of the world it’s nails down a chalk board. Either way…it’s a whole potato…patato situation that I avoid like the plague. My brother on the other hand says SEEEERUP….I definitely think just to get until my skin…or the way he calls me Sarris…ugh..that’s just horrible.

Joanna Gaines Maple Syrup from her Magnolia Table Volume 2

Ingredients:

1 cup of granulated sugar

1 cup of water

2 tsp. of pure vanilla extract

2 tsp. of our maple extract.

**I trippled the recipe**

  1. Bring your sugar and water to a boil
  2. Add your extracts
  3. Allow mixture to simmer for 20 minutes- stir it
  • Refrigerate up to two weeks.

My grandma used to make homemade syrup and I remember her telling me how easy it is to make, but I don’t have her recipe anymore. So Joanna Gaines recipe I think is very similar to hers; and tastes quite like it as well.

Anyways this is going to go perfect with my famous french toast as Sophia calls it; that’s a recipe for another day.

Blueberry Thrill Muffins

“I found my thrill on blueberry hill….on blueberry hill when I found you….” originally sung by Fats Domino but more importantly sung by me in the kitchen anytime I bake something that contains blueberries. It brings back memories of being down in West Virginia as child at my grandparents house. I would immediately rummage through their vinyls and play a few select records every visit; Blueberry Hill was among the few selected.

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Flip Your Wig Pancake

Remember that movie Practical Magic the scene where they flip pancakes in the air? One of my favorite scenes, but we are not flipping pancakes because I don’t know how to do that; but this recipe can make you flip your wig. I mean I don’t wear a wig, but it is wig flippin’ good! And oh so easy to make; which is major brownie points in my book!!

Lets just hop right into it. You can find the recipe here!

The recipe calls for you to use a blender, at 8am in the morning I was not going to bring that bad boy out…morning coffee has not kicked in and if you’re anything like me…I love my mornings quiet and easy.

For my dry ingredients I just put them through a very fine strainer; then added my wet ingredients into the dry.

Then whisked my ingredients into submission, until they were all combined and ready to go.

Melt that butter baby…did you really think we were going to get through a recipe without butter. I’m afraid not, I mean I know I have mentioned on here before..there are not such thing as calories. Butter is very equivalent to garlic in my cooking….if I can add it I will.

Although I will openly admit…I added waaaaay….waaaaay to much butter. I really don’t measure…I definitely eye ball it up and down.

Once the bottom was nicely coated with the butter I added some of the batter…..

Then placed it in the oven for about 5 to 7 minutes

Then this happened….

Where the hell did my cast iron skillet go? I definitely added way to much batter, you can’t even see my cast iron skillet. Whose to judge…no one is to see it (as I share mine with millions)…

This one is my fourth one, each one became increasingly smaller…more ideal. But is smaller really better even with food? Does size really matter? Unless it’s a chicken wing (bar food)…nothing and I mean NOTHING can justify those parakeet wings, but we are not here to yet discuss my strange ways with certain food. Parakeet wings make me cringe…you could probably chase me around the room with one…and have the same reaction if you were chasing me with a lady bug….yeah I don’t like those either.

I just dug into that bad boy; I wasn’t waiting…it just sort of happened between the slight sugar and caffein rush. Yet I am finding myself saying once again…another recipe added to my favorites. What I think I like most about this recipe is that fact that it wasn’t heavy like a normal pancake; I felt like I could still go running after and not feel like you can roll me down the street.

One another note, anyone watch 90 Day Fiance? I have it recording right now and all I can think about is Ed and Rosemarie. My mom got me hooked onto it last weekend, I don’t typically watch reality tv, but Ed puts me in tears laughing. I just can’t with those two; I know I couldn’t do what Ed does. Last week I shot wine across the room laughing….

Have a great Sunday night!

John Legends Breakfast Sandwich

John Legends Breakfast Sandwich

“Mmmmm…” …..”yeah so good…” ……..”where have you been all my life”…and quite possibly make your toes curl..because of you John Legend and your breakfast sandwich. If you read any of previous posts I may have mentioned that I am not much a breakfast eater….coffee please! These days I am finding myself with more time on my hands than I have ever anticipated; so I figured why not cook my way through Chrissy Teigens cookbook “Cravings.”

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Cold Morning Oatmeal

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Winter is in full swing here in Pittsburgh. A few weeks ago I was kind of skeptical whether or not it going to to happen,  it was nice to be able to wear my flip flops a little longer this year.

I am typically not a morning person and the thought of making breakfast sometimes is not always appealing. Thankfully Sophia is not a picky eater and is into bagels, cereal and fruit. So I thought I would make an overnight Crock-Pot Oatmeal breakfast.

I have never made Oatmeal in a Crock-Pot before, so I was actually excited to give it a whirl.

Not only was it super easy to make, but on Saturday morning the entire first floor of my house smelled like Apple-Cinnamon heaven. It’s almost worth just to make the Oatmeal so you can have scent through the whole house.

What You Need:

2 Whole Apples ( I used McIntosh Apples, diced)

1/3 C. Brown Sugar

1 tsp. Cinnamon

2 C. Quaker Oats

4 C. Water

How to Make it:

  1. Put Apples, Brown Sugar and Cinnamon at the bottom of the Crock -Pot
  2. Pour 2 cups of Oatmeal and 4 cups of water on top. Don’t stir.
  3. Cook overnight for 8 – 9 hours on medium heat.

I personally really enjoyed this Oatmeal and so did Sophia!

It was absolutely perfect for Pittsburgh’s really cold morning..especially mornings that you weren’t expecting to wake up to snow. Definitely warmed us all up!

Normally when I eat Oatmeal I use milk instead of water. I am not much of a milk drinker, so when I can incorporate it into my diet..I do. I think I drank to much of it growing up…

So, I am wondering if I made this recipe with milk and instead of water if i would love it even more? Probably. So I may have to try in it the future.

Thoughts?

Also…

If you happen to have those Crock-Pot liners it would be completely ideal to use them for this recipe. I noticed that some of the oatmeal really stuck to the sides of the Crock-Pot and was awful to clean.

What is your favorite breakfast on cold winter mornings?

Also…The Winner of the lipgloss giveaway is…..(drum roll please)….

SUPERSWEETSERENDIPITYBLOG

Pumpkin Spice Doughnut Holes

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Are you going to a Thanksgiving brunch anytime soon? I thought this recipe would be fun to share you  especially if you have have more than one place to go on Thanksgiving Day.

This year I am only going to my moms. We typically have the same stuff every Thanksgiving, but I think this year we are going to be switching it up a bit.

As long as my mom doesn’t get rid of her Sweet Potato Casserole, then switching it up is fine with me!!

These Pumpkin Spice Doughnut Holes are really good and super easy to make! They took me about 45 minutes from finish to end! Sophia helped me roll them into balls, so some of them are “squargigles,” but it makes them more fun. Sophia loves to help! Especially in the kitchen!

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Missy’s Pumpkin Bread

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About a year ago I was searching for a really good Pumpkin Bread, and I came across this recipe made by ‘youtuber’ Missy Lanning. I made it and ever since then it has landed in my recipe box. Two weeks ago I had a huge craving for something Pumpkin and considering it wasn’t that wonderful time of year for “everything pumpkin,” I instantly ran to my recipes and pulled out Missy’s Pumpkin Bread.

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Easy Avocado Breakfast

Easy Avocado Breakfast

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I came across this recipe sometime last summer and absolutely loved it! I love avocado, which was not always the case. I remember once years ago when I was in Hawaii horse back riding down a mountain and at the end the instructors gave us these loaded sandwiches. And on them was slices of avocado. I remember not being thrilled about the avocado, picking it off and stuffing them inside of my napkin. I did not want to offend the instructors that made us the sandwiches. Now, many years later I now have a new love for avocados, if I could just teleport back in time when I threw my avocados away I would eat mine and then steal my brothers. If you like avocados and eggs why not give this super easy recipe a try for breakfast or a snack. On the bright side it is also gluten free!

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