A Bold and Courageous Move…to a New Blog Name

Since I announced my plans to rebrand my blog a few weeks back, I feel like many of you have been on pins and needles, waiting with bathed breath for me to tell you my new blog name. Well you have all been good boys and girls this year so I am giving you all a Christmas present. I will reveal my new blog name in this post!

I am shaking with excitement as I write this post about my new blog name. It feels like this is the NO TURNING BACK point! Re-branding is a big job and you spend a lot time pondering and brainstorming. It is a super exciting and nerve racking process. I decided to do it without everything being finalized. Why you ask? Because if you wait for every item to be ready, that day will never come. So I am jumping into the process publicly and I hope we will all learn from my experience.

happy holidays

Tasty reading ahead, KEEP GOING… →

You read it here first…I am REBRANDING my blog!

RE………………………….BRANDING

RE………..BRANDING

REBRANDING !

Did you read me right?

On June 14th 2015 I wrote in my 8th blog Blogiversary post: “And just so I have it inked here, I do plan on revamping the site in the coming months! Hold me to my word and make me accountable lol.

Property-Management-Rebranding-For-Success

Yes, I am taking the leap and decided to rebrand my blog!

Tasty reading ahead, KEEP GOING… →

My 8th Blogiversary: Rhubarb Walnut Marmalade

Eight years ago today, on a June 14th 2007, I posted my first blog post ever on Cheap Ethnic Eatz. Never in my wildest dreams could I have imagined this blog would still be online after so many years. This post is number 926! And I cannot believe I am only 2 years shy away from double digits! This year I will celebrate with a special and sentimental Rhubarb Walnut Marmalade.

I am forever thankful to my family, friends, coworkers and all of you online for reading my posts, eating my food, help preparing it with me and leaving your cherished comments. I could never express enough my gratitude for each time you take a minute and come visit me here.

marmalade before and after

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Chocolate-Dipped Orange Peel Cookies

This is my first year participating in The Great Food Blogger Cookie Swap, a great fundraising effort partnered with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. I cannot remember the exact amount raised last time we were notified but it was in the 5 digits, and I beleive about 1,000 bloggers joined. That is amazing! My cookies of choice for the swap were Chocolate-Dipped Orange Peel Cookies. What is this Cookie Swap?

The Great Food Blogger Cookie Swap brings together food bloggers from around the world in celebration of all things scrumptious. The premise is this: sign up. Receive the addresses of three other food bloggers. Send each of them one dozen delicious homemade cookies. Receive three different boxes of scrumptious cookies from other bloggers. Eat them!

orange peel shortbread 017

Tasty reading ahead, KEEP GOING… →

Nutlove: Deluxe Nut Bars

This is the perfect time of the year to be recipe hunting. I will have 2 family gatherings and I will have to bring a dish to each event. I have my favorite finds bookmarked in a special folder. This month’s Love Bloghop is focusing on Nuts. A perfect choice for a holiday treat.

I came across these Deluxe Nut Bars and I knew I had a winner. Bars are a great recipe to prepare for a holiday gatherings because you can make them ahead of time, freeze them if you have too, and they are so much easier to carry then a cake!

I made one single change to this recipe. I added a layer of chocolate between the base and the nuts, really good move if I do say so myself. And I am giving you the full recipe for a big pan but I made half the recipe and baked the bars in a small loaf pan. Keep that in mind as you look at the picture.

So I have a confession to make. I honestly cannot remember the last time I made dessert bars. I use to make them all the time as a teen when I started baking. But I had no desire to make bars for the last years. It was not exotic enough I guess. Well after making these I remembered another reason why I stopped making them. They are to good, so deliciously sweet and filled with calories! Is there a food or recipe you have not prepared in a long time, and why?

 

Yields 52

Deluxe Nut Bars

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

  • 2 cups all-purpose flour (500 mL)
  • 1?3 cup granulated sugar (75 mL)
  • 1?4 tsp salt (1 mL)
  • 1 cup unsalted butter, cut into pieces (250 mL)
  • 3.5 oz (100 gr) 70% cocoa fine chocolate bar
  • 2?3 cup light (golden) corn syrup (150 mL)
  • 1?2 cup packed light brown sugar (125 mL)
  • 1?3 cup unsalted butter, cut into pieces (75 mL)
  • 3 tbsp whipping (35 percent) cream (45 mL)
  • 4 cups mixed nuts

Instructions

  1. Preheat oven to 350 degrees F (180 degrees C). Line a 13x9-inch baking pan with foil and grease with butter.
  2. In a bowl, whisk together flour, granulated sugar and salt until well combined. Using a pastry blender, a fork or your fingers, cut in butter until evenly combined. Mixture will resemble coarse crumbs and start to come together. Using the back of a spoon or your fingers, press crust evenly into bottom of prepared pan.
  3. Bake in preheated 350 degree oven for 18 to 20 minutes or until lightly golden.
  4. Break the chocolate bars into squares and cover the crust. When the squares have melted push down on them a bit to spread the chocolate. Let cool completely on a wire rack.
  5. In a large saucepan, over medium heat, heat corn syrup and brown sugar, stirring constantly until brown sugar is completely dissolved. Bring to a boil. Boil for 2 minutes without stirring. Add butter and cream. Boil and stir for 1 minute. Remove pan from heat and stir in the nuts. Spread nut filling evenly over cooled crust.
  6. Bake for 20 minutes. Let cool completely in baking pan on a wire rack.
  7. Using foil, lift cooled bars from pan and place on a cutting board. Cut into small bars.
Recipe Type: Desserts
6.8
http://cultureatz.com/nutlove-deluxe-nut-bars/

 

December is #nutlove month!

Please join in on the #nutlove fun by linking up any nut recipe from the month of December 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #nutlove event! The twitter hashtag is #nutlove :). Here are my fellow co-hosts…

Badger Girl Learns to Cook ~ Kimberly
Cheap Ethnic Eatz ~ Evelyne
Rico sin Azúcar ~ Helena
Teaspoon of Spice ~ Serena
The Girl in the Little Red Kitchen ~ Susan Palmer
The Spicy RD ~ EA Stewart
Vegan Yack Attack ~ Jackie S
Baking and Cooking, a Tale of Two Loves– Becky
No One Likes Crumbley Cookies ~ T.R.
Pippis in the Kitchen Again ~Sheila



Cranberrylove: Cranberry Lime Galette

What could be a appropriate in season fruit to cook with for the love bloghop this November than cranberries. They bring up memories of holidays to come and huge feasts to enjoy. My mom always made her own cranberry sauce. I can’t stand the canned stuff.

So tart on its own when you bite into a fresh cranberry. You feel the tartness creep into your ear canal. Add a little sugar and it is a whole new taste. Did you know that cranberries are now part of the growing list of Superfruits due to their nutrient contents and antioxidant qualities? 95% percent of crops go to juice making so only 5% make it to other uses like fresh packaged bags or dried fruits.

Psssst, don’t forget there are only 2 days left to enter the An Edible Mosaic Coobook Contest

The idea of this recipe came from the blog The Dogs Eat the Crumbs, the recipe being part of the Tuesdays with Dorie group. A more traditional cranberry tart usually has walnuts in it, perhaps some cinnamon. What really attracted me to this version was the lime and ginger. The recipe suggested raspberry jam but I used some fig jam I have made a little while back. The flavor was so wonderful and complex, I really loved this filling.

I do want to point out your galette will not turn out burnt a bit like mine. My oven sometimes conks out and refuses to get hot enough…I had to do most of the baking in a toaster oven.

 

Yields 6

Cranberry Lime Galette

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save Recipe

Ingredients

  • puff pastry
  • 1 8 oz package fresh cranberries
  • 2 apples
  • 1 cups sugar
  • zest and juice from one lime
  • 1.5 in chopped fresh ginger
  • 2 1/2 tablespoons cornstarch
  • 1/4 cup fig jam

Instructions

  1. Roll out puff pastry into a large circle...say size of a pie plate plus 3 inches around.
  2. In a large bowl mix all the ingredients together very well.
  3. Pour topping in the middle of the puff pastry and fold edge over the topping, giving it a rustic pie look.
  4. Bake in a preheated oven at 375 degree for 20 minutes, reduce heat to 325 degrees and bake for 30 minutes more, until the crust is well-browned and the filling has cooked down and is bubbly.
Recipe Type: Desserts
6.8
http://cultureatz.com/cranberrylove-cranberry-lime-galette/

 

Cranberry cultivation is pretty much done only in the North East of the US and most of Canada. I thought I would show you a pic from Wikipedia of a cranberry harvest. It is a pretty impressive site. I did find out from the article thought that during the growing process the beds are not flooded. They are only flooded when it is time for harvest as it facilitates the process.

Please join in on the #cranberrylove fun by linking up any cranberry recipe from the month of November 2012. Don’t forget to link back to this post,so that your readers know to come stop by the #cranberrylove event! The twitter hashtag is #cranberrylove 🙂

My fellow co-hosts are…

Deanna @ Teaspoon of Spice @tspbasil

Kimberly @ Badger Girl Learns to Cook @bdgergrl

Evelyne @ Cheap Ethic Eatz  @cethniceatz

EA @ Spicy RD @thespicyrd

T.R. @ No One Likes Crumbley Cookies @TRCrumbley

Shulie @ Food Wanderings @foodwanderings

Becky @ Baking and Cooking, A Tale of Two Loves



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Fig Bloghop: Polenta bouchees with Fig balsamic jam

Murphy’s Law! You know that darn Murphy? During the preps for the challenge I could not find a fresh fig. I made my recipe 2 weeks ago. Yesterday what do I see at the store??? Yep, fresh figs. Oh well this was still absolutely delicious.

I liked the idea of using these luscious jewels in the form of an appetizer or or a hors d’oeuvres instead of a dessert of part of a meat dish. Guests will oh and ah!

Ξ Polenta Bouchées with Fig Balsamic Jam Ξ

adapted from Stacey Snacks and the Ad Hoc Cookcoob

1 lb. dried mission figs (I got Izmir figs ), roughly chopped
1 cup sugar
1/2 cup balsamic vinegar
1/2 cup water
1 tbsp lemon juice
1 tsp black peppercorns tied in a sachet (optional)

Place the figs, sugar, balsamic and water in a medium-sized sauce pan over medium heat. Once it comes to a bubbling simmer, reduce the heat to low, add the sachet and simmer for 20 minutes, or until the figs have absorbed most of the cooking liquid.

Remove from heat and carefully use a blender or food processor to puree the jam, pulsing only once or twice. Stir in the lemon juice and let cool completely to room temperature. Store in an airtight container in the fridge. Makes about 2 cups jam.

For the polenta, In a pan bring to a boil 4 cups of water. Add 1 1/4 cup of polenta, some fresh herbs, 1/2 tsp salt and 2 tbsp butter. Stir until om the heat until it reaches a thick consistency. Pour into a greased 9″ x 13″ glass dish and cool in the fridge until firm, about 20 minutes. Cut the polenta with a biscuit cutter or shot glass into rounds. Heat some olive oil in a pan and  fry the polenta rounds a bit on each side until crispy.

Place about a tablespoon of fig jam on the polenta round. Serve as an appetizer or a hors d’oeuvres.

October is #figlove month!

Please join in on the #figlove fun by linking up any fig recipe from the month of October 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #figlove event! The twitter hashtag is #figlove :).

Check out the wonderful fig creations of my fellow co-hosts

Angela Roberts
Valerie
Deanna Segrave-Daly
Food Wanderings
Evelyne
Sheila
T.R.
EA Stewart
Becky
Susan Pridmore

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