I made my first pumpkin pie this Thanksgiving, and I decided to go all out by making it completely from scratch, including the pie crust. I turned to Martha Stewart’s Baking Handbook, of course! I cannot endorse that book enough. It’s full of wonderful recipes, tips and techniques. It hasn’t let me down yet.

The pies turned out perfect… exactly what pumpkin pie should be. However, I thought it could use an unexpected kick. Maybe a little spiked whipped cream… or a lot if you like that sort of thing. Which, of course, I do! It was the perfect addition to the not too sweet pumpkin pie.

Homemade Spiked Whipped Cream

This is not an exact recipe. Just a guide. You will have to taste and determine how sweet and how spiked you like it.

You will need:

Heavy whipping cream
Liquor (I used orange Triple-Sec, but also love Coconut Rum or Amaretto in this.)
Sugar

Pour some heavy whipping cream into the bowl of your trusty KitchenAid Stand Mixer with the wire whisk attached. Start whisking on medium-high until soft peaks form. Turn the speed down. Now begin to add some sugar and your liquor a little at a time. You can turn the speed back up for a few seconds after each addition until you find that perfect flavor.

I tend to let mine get thicker than most because I like it like that, and it softens a bit as it sits. However, I doubt it will “sit” for very long! Use it to top your pies, ice creams and coffee. Or, just eat it by the spoonful. It’s that good!

We’ve also used it in Frozen Chocolate Chip Amaretto Whipped Cream Sandwiches in place of ice cream. Simply put some whipped cream between baked and cooled chocolate chip cookies and freeze on a baking sheet. Wrap each individually once frozen. So delicious!

How would you use spiked whipped cream?

More information on making homemade whipped cream can be found here.

Just wanted to share a quick and easy addition to your upcoming winter soups.

I always save leftover, unused puff pastry bits. Why not utilize those extra bits to make croutons?

These couldn’t be simpler, and they add a lovely, buttery addition to tomato soup. I imagine this would be quite nice on many other soups, too. Also, it’s a bit unexpected if serving to guests. It’s a little pillow of buttery, flaky goodness. Mmmm…

Cut your frozen pastry bits into whatever shapes you’d like. I chose small rectangles. Place on a baking sheet. Season with your favorite seasonings. I used an Italian seasoning grinder. Bake until puffed and golden in a preheated 400 degree oven. About 10 minutes. Just use your judgement since these are small. You don’t want to overcook them!

This past Saturday, I made it out to the Little Italy Mercato here in San Diego. I scored big time with cipollini onions, heirloom tomatoes, swiss chard, fresh french baguette, goat’s milk feta… and the list goes on!

I’ve never tried cipollini onions before, but I’ve been dying to since I read how tasty they were after roasting them. But what recipe should I try?? Hm. This was tough, but when I came across Smitten Kitchen’s Roasted Tomatoes and Cipollinis I was hooked!

Wow! Really. WOW! I would like to eat this every night. I didn’t add white beans to mine, nor did I used the chopped basil. (It was in fact chopped and sitting on my cutting board, oops.) It was still so tasty!

Can’t wait to make this again… with the basil.

To accompany my roasted delights, I made my first batch of swiss chard. I used the Lemony Swiss Chard recipe from Martha. This was also quite good, and a lovely addition of color to the plate. It was different than I’d expected, but in a good way.

I could have photographed this swiss chard all day. It’s so lovely. So vibrant. So fresh. Straight from the farm.

If you haven’t found a local Farmers’ Market in your area yet, then get out and find one! It’s totally worth it.

First off, let me apologize for disappearing for two weeks! Between visiting family and a quick trip to NYC last week, life got crazy. Ok, now back to the cauliflower!

This is a great, filling and healthy way to prepare cauliflower. My husband’s favorite!

Simply rinse and chop one head of cauliflower into bite size florets. Toss in a bit of olive oil. Season with salt, pepper and your favorite herbs/sprices. I use McCormick’s Italian Herb Seasoning Grinder. Season liberally. Roast in 400 degree oven for 20-25 minutes or until tender. You can shake the pan halfway through, but it’s not necessary.

One tasty variation is to add a jar of peeled whole garlic cloves. Drain and rinse thoroughly. Toss onto pan with prepared cauliflower. So yummy! I use 1 7.75 ounce jar of Bellino Garlic Cloves from my local grocery store.

Who else is THRILLED that Spring is finally here?!?!?

I love  a good sopapilla! Who doesn’t? I whipped up this tasty dessert with some leftover pieces of puff pastry.

Simply cut the puff pastry into triangles. Place on a baking sheet. Brush with egg wash. Bake at 400 degrees for 15-20 minutes or until lightly browned, rotating baking sheet once. While baking, place cinnamon and sugar into a gallon size plastic bag. I just eyeballed the amounts, but use more sugar than cinnamon. I used about a 3:1 ratio.

When pastry is done, place into plastic bag and shake until coated with cinnamon and sugar. Remove and plate. I drizzled mine with agave nectar, but you could also use honey. Done!

This was a lovely little after dinner treat. And really super easy.

*Frozen puff pastry will take longer to cook than thawed sheets, if thawed decrease cooking time.

WHAT I USED

- any rocks, smooth stones
- scrap lace or trims
- Fabric-Tac

WHAT I DID

Decide which side of your rock you’d like to be the top. Now flip it over, and place your lace edge down to see where you want it to be glued. I pushed mine towards the center a bit so you can’t see the edge when it is sitting on your surface.

Start by drawing a thin line of glue around the bottom of the rock. Take one end of your lace and place it in the line of glue. Press gently to keep fingers clean! Do not flip right side up until glue has dried.

You may also want to place a bead of glue where the ends meet to keep a uniform look throughout the lace. Otherwise you will see two unfinished edges.

Now you’re done! Use as a paperweight or simply a pretty little addition to your home.

What do you think? Perfect little addition to purses, headbands, tshirts, jackets… anything! I’ll definitely be making more of these. So cute!

And yes! You’d be able to find me anywhere with this snazzy accessory!

My husband LOVES spicy food. It seems with him, the hotter it is, the better! We came across a recipe in a recent issue of Bon Appetit magazine, and thought we’d try it. These would make a nice addition to sandwiches or anything you want to add a little bit of zing to. Below is our recipe adapted from Bon Appetit.

Pickled Hot Peppers
Makes 1/2 quart.

WHAT I USED

1/2 pound peppers, sliced (jalapenos, 1 cubanello, 1 small red bell pepper)
1 medium shallot, thinly sliced
1 cup white wine vinegar
1/4 cup sugar
1.5 tablespoons water
2 shakes dried thyme
1 garlic clove, thinly sliced
1/8 teaspoon red pepper flakes
Pinch of kosher salt

1 glass container, I used a thrifted glass jar with lid. (thoroughly washed!)

WHAT I DID

1. Chop peppers and shallots, place in a heat safe bowl.

2. In a medium saucepan, combine remaining ingredients and bring to a boil over medium heat. Stir to dissolve sugar. Remove from heat and pour over peppers and shallots. Cover, let stand 5 minutes.

3. Uncover and let cool. Once cooled, transfer entire contents to glass container. Press peppers into brine and store in refrigerator. Peppers should chill at least 4 hours. Will keep up to 10 days.

*If you prefer milder flavor, use sweet or mild peppers and be sure to remove all seeds. I left the seeds for extra spice.

Welcome to the first of many Make It Mondays! Mondays will showcase items I have made be it crafts, art, home decor items, clothing or even food (if it can’t wait until Friday!) Sometimes, handmade items and ideas from other fabulous makers will be featured. Today, I’m sharing a quick 5 Minute Ring.

Tonight, I wanted something simple. After a hectic day full of work, appointments, MAJOR thrifting and a late dinner, I didn’t want to think too hard. I managed to knock out this spunky little number in about five minutes. It took longer to pull the materials together than to actually make the ring! I have been dying to transform these old clip ons into something more wearable for my tastes.

The Project: 5 Minute Ring

The Materials:

- Any clip on earrings you adore, but don’t want to hang from your lobes
- Button Shank Remover, jewelry making pliers
- 2 headpins

The How-To:

1. Remove the “clip on” portion of the earring. Mine was quite simple. The button shank remover easily cut through three tiny metal tabs which held the “clip on” portion to the beading.
2. Slide one headpin through one hole on the right outer edge. Slide a second headpin directly across from the first on the left outer edge.
3. Now begin to twist the headpins together creating the ring shape, but remember to measure your finger early on so it doesn’t end up too small. Be sure to tuck the ends away from the inside so they don’t scratch or dig.
4. Now you’re done! See how easy that was?

You could certainly use a real ring base. I did not have one on hand, but this was a perfect solution. I can always go back and replace it later if necessary.

The possibilities are endless. Get started!

***Check back tomorrow for Trashy Tuesday!