Scroll down to find in order as posted (last posted at top):

Home baked Cranberry Bread
(suitable for bread machine)

What you need...
4 cups of white all purpose flour
2 tsp. yeast
1 handful of dried cranberries
2 tblsp. honey
1 + 6 oz. of water or milk
1 tsp. salt

Put all dry ingredients in breadmachine
Shake till ingredients are level... (we noticed this helps for good turn out)
 Pour in liquid - liquid has to be luke warm.

I can set the machine on rapid bake which takes 1 hour and 55 min.

Grab some butter and lunch meats or jam!


A Very Berry Tart
For starters let's be honest, I found this delicious Tart Recipe in the Jeanne d'Arc Living - July

So let's get this going because making the tart for this Very Berry Tart can be daunting!
It took me all together 1,5 hours!
I had to tweek it here AND there and this is what I did!

First you will have to make the tart!

1 2/3 C Flour
1tbsp sugar
1 stick of butter
2 egg yolks

Quickly bring the dough together and let it rest in the fridge for 1/2 hour.
(I suggest to cover it with plastic - mine got very very dry)

In the mean time

Make the Vanilla Custard:
the filling of the tart.
2 cups of Milk (I used 2 cups of oat milk)
1 tsp of Vanilla extract
5 egg yolks
1/2 cup of sugar (I used a little less)
3 tbsp flour
3 tbsp. Corn starch (I used 3 tsp. baking soda)

Slowly heat the milk and add vanilla
Remove from burner and let milk cool.
Whisk the eggs ylks and sugar until light and fluffy
stir in flour and soda/corn starch.

Return to stove and heat slowly (keep stirring)
Simmer for 1 minute while stirring.
Do not allow it to burn on bottom of pan!

Transfer the custard to a bowl, cover with aluminum foil and set aside to cool.

Now let's get back to the tart!
When finished in fridge...

Roll out dough and place in a tart mold.
Or other deep dish.
Poke holes all over with a fork.
Bake the crust at 400 degrees until light golden
(mine took 1/2 hour)
 When the crust/tart is cooled off...
Whip the custard again before use.
Spread the custard on the cooled crust and add lots of fresh berries on top before serving!


I will link up with these sweet linky parties!

Tasty Tuesday's

* Chocolate Cake covered with Fondant
* Oatmeal dressed up with Fruit all over
* French Onion Soup

We bought (this time) a chocolate cake mix (for time sake) and prepared it according to instructions on package.

When the cake was done it was a little rounded on top (not level) so we leveled it with a cake leveler. 
If you don't have one it is highly recommended to get one.
You will use it often and it beats trying to do it with a string.
(I purchased mine at a craft store in the baking section).

We prepared a butter-cream to cover the top and sides of the cake.
When you use this your cake can actually stay outside of the fridge at room temperature 
and it will not dry out and stay nice and moist... also it will help keep/stick the fondant on.

What you need for the Butter cream:

170 g. (6oz) slightly salted butter softened
340 g (11 3/4 oz.) icing (confectioners') sugar
2 tablespoons water
1 teaspoon vanilla extract or alternative flavoring

1. Put the butter and icing - sugar in the bowl and mix together, starting on a low speed.
If you don't have an electric mixer have sweet husband mix the mixture for you.

Add the water and vanilla extract o other flavoring and...
And then mix at high speed!
Beating the buttercream really well until it becomes pale, light and fluffy.

Store the (leftover) butttercream for up to two weeks in the fridge in an airtight container.

We used store bought fondant: (time sake - again)
You can find the fondant at a craft store in the baking section (or Walmart)
(do not forget to use your coupons if you purchase from the craft store - my favorite)

Roll out the fondant nicely flat.
Use parchment paper so that nothing sticks to your fondant and you will be able to roll it out smoothly.

Cover the cake (top and sides) with the butter cream.
In the mean time we had the kids punch out flowers  (see the purple molds - below)
We used the smallest size for around the cake and one big mold for the flower in the center.

Roll out a strip of the fondant for around the cake.
The butter cream will help make it stick.


We used scissors to cut of excess fondant were the top layer and the sides meet.
(You can also just cut out a paper circle by tracing your baking tin, lay on top of 
fondant and cut around it - my suggestion)
Husband wanted to do it his way...

To get the yellow centers for the daisies:

Put 2 tablespoons of fine sugar in a bowl and add one drop of yellow food coloring.
Mix it well (I used a fork to separate the sugar better)
When well mixed roll the little centers through the sugar and add to flowers.

And voila!
You will have the most beautiful cake that everyone at your party will talk about!



(Oatmeal dressed up with Fruit all over...)

Have you ever wondered what some of your favorite bloggers eat in the morning?
Have you ever wondered if they run out the door with only coffee or a piece of toast...
Or if they just rush out with half a grapefruit maybe?
Well... I have!

This is what I love to have in the morning...
My Tyishia (13) and I crave this if we don't have it...
And even Keturah (2) seems so like it.

Oatmeal dressed up with Fruit all over...

These are Steel cut Oats.
We cook it first of course... (2 cups of oats with 4 cups of water)
When it boils we lower the flame to simmer, when almost all the water is absorbed we turn the stove off.

We add a little butter, coconut milk, and our fruits of choice (or whatever fruit is available).

You can add some coconut sugar, or Agave or Honey to taste.
(We prefer not to use white Chrystal Sugar anymore)

You can choose all kinds of fruit.
We cook most of the time way too much oatmeal so that we have some left for other days of the week.
And it helps when you know you have to head out early and you don't have time to fix it the same morning.
Just open the container add your fruit and  a good cup of Tea and Voila!

Try to picture this without the fruit...
(I'll spare you the picture...)
Doesn't this look a lot better?
More "Springy"

Tyishia and I especially like it since we suffer from skin issues. (Acne and Eczema).
So does Keturah, but I am sure she does not know why she eats it other than that she likes it.
But did you know it is also very good (money wise) to lower your cholesterol?
You may not want to think of cholesterol as being something you want to think about... and you may even think oh well... mine is not really that high.
But, if you ever have to deal with insurances, as in a health or life insurance and you have to have your blood drawn. Having too high of a cholesterol level can raise your monthly premiums.

Did you know?
Steel cut oats are better for you...
They don't go through the harsh processing as instant oats or even the Quaker Oats.
Agave is a low glycemic index sweetener, so it is slowly absorbed into the body preventing spikes in blood sugar. If you are Hyper Glycemic (as I am) this is a great sugar (or syrup) substitute!


Recipe - French Onion Soup

What we like the best on these cold day's is a good old cup of soup. This one actually tastes better the second day...
One of my favorite ones is :


for 7 people I used:
4 onions
olive oil or butter
3 bouillon blocks
12 cups of water
some strands of fresh parsley
grated cheese
salt or garlic salt to once own taste

You'll need one big soup pan.
Or one crock pot.

Put water in soup pan... 
set stove on high to boil

Peel the onions
cut into thin slices

Add olive oil or butter to fry your onions add a little salt or garlic salt.

Put parsley leaves in a glass...

get your scissors and cut the parsley.
This is how I like to cut parsley.

Nice and easy...

Add Parsley to your  boiling water

Add fried onions to the water

add your bouillon...

I like to use vegetable bouillon.
You can also use beef bouillon.

When water boils put on low to simmer.
Leave on simmer for 4 hours.

est Voila!

Eet Smakelijk!


We also like to set the oven to broil
Take one slice of bread
Put the slice on the soup
Add the grated cheese to the bread (on top).
Put the soup in the oven on broil.
Leave in till cheese is brown.
Totally the best!
And tastes better than from a can.
Probably even cheaper too.
But for sure healthier.


Anonymous said...

This is the only place I could find a box to leave a comment! I love your photos and descriptions and your blog in general.

Jenna Condon said...

I love all your recipes :) They all look delicious. I just created a blog and i would love it if you could follow mine too. It's Thanks so much